Easy Low Fat Recipes for Weight Loss Program

Beef Soup with eggs (omelet) recipe per 2 portions:

beef broth (see recipe in Soup Recipes) 800 g
carrots 20 g
root of parsley 20 g
cabbage (cauliflower) 40 g
canned green peas 40 g
eggs 100 g
milk 40 g
greens of parsley10 g

Salt to taste. Boil carrots, root of parsley. Then cut all with straw. Disassemble heads of cabbage (cauliflower) to inflorescences. Pour hot water and boil cabbage (cauliflower) to preparedness. Then, pour off water. Prepared vegetables connect with the peas. Take out into dish that greased by oil. Pour mixed eggs and milk. Add salt. Steam to preparedness. Cut prepared omelet. Put into dish. Pour with beef broth. Add greens.

Calorie content in 1 portion 500g: protein 1,07 g, fats 13,5 g, carbohydrates 10 and energy content 198 calorie.

Common misspellings: Beaf Soup, Bif Soup, Biaf Soup, egs (omellet) resipe, omlet, amelet, amlet

Ingredients

Cauliflower (fresh or frozen) – 500 g., cheese – 100 g., milk – 200 ml., 2 eggs, oil – 2 table-spoons, salt&pepper to your taste.

Recipe.

Wash and part cauliflower, then, blanch it in oil for 3-5 min., and place into a baking form. Grate cheese with a fine-grained grater, add beaten eggs, milk, salt&pepper and pour this mixture over cauliflower.

Place the baking form in an oven, heated to 180-200 ^oC, for 15-20 min. Serve up properly cooked cauliflower in the baking form.

Ingredients

Potatoes – 200 g., frozen shelled shrimps – 200 g., frozen mussel flesh – 100 g., 2 tomatos, 1 garlic clove, olive oil – 2 table-spoons, sweet basil – 2 sprigs, salt& ground pepper to your taste.

Recipe.

Boil potatoes in a slightly-salted water, and put them in a colander. Skin and cut garlic very small, pour olive oil in a pan and fry on a faint fire for 1-2 min., then, lay out shrimps & mussels, peeled and cut tomatos and cook for about 5-7 min. Salt and pepper.

Put potatoes on a few plates, then place shrimps and tomatos, trim with sweet basil leafs and serve up.

Ingredients

Squids – 500 g., mushrooms – 200 g., canned soy-bean – 200 g., peanut oil – 100 ml., bouillon – 100 ml., soy-bean sauce – 2 table-spoons, starch – 1 table-spoon, parsley green – 1/2 tuft, ginger to your taste.

Recipe

Wash and slice mushrooms. Skin, wash, cut to sticks and scald squids. Heat peanut oil in a pan

and fry squids & mushrooms till it has goldish colour, add bouillon, soy-bean sauce, ginger, starch, and stew as far as it’s demi-cooked. Then, add soy-bean and stew till it’s properly cooked. The dish season with parsley sprigs. Trim with boiled rice or vegetables