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    You are in: Home / Cookbooks / Low-Calorie and Kid-Friendly Meals (I hope)
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    29 recipes in

    Low-Calorie and Kid-Friendly Meals (I hope)

    My DH and I are on the road to healthier and thinner bods!! I'll be trying a number of lower calorie meals and hoping that they satisfy both my DH and I, and our 5 and 3 year old kids. This should be interesting!!
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    From Favediets.com. They say "This veggie and potato casserole is a delicious way to enjoy a vegetarian meal or have a flavorful side dish with your main course. Try mixing and matching your favorite vegetables for a variation." When I made it I used a combination of broccoli and cauliflower. I did add the salt, pepper, and spices; the original calls only for garlic. I might switch up the cheese next time as well, as I think mozzarella or monterrey jack (think something gooier) would be even better.

    Recipe #448095

    7 Reviews |  By ellie_

    We enjoyed this simple dish, goes great with salsa and sour cream with a tossed salad Recipe source: Prevention magazine (March 2011)

    Recipe #450299

    I got this recipe offline from a website.The recipe called for a bunch of cheese and bacon, but I didn't really have any so I improvised and came up with this recipe instead. This is vegetarian, but not vegan.

    Recipe #459650

    This sauce is so easy and can be used for a variety of foods. Just pour over meatballs or pour over cooked wings and put under the broiler.

    Recipe #53809

    This is an outstanding dish. I always add some shrimp and mushrooms to the dish. I know the shimp adds more points but it is so worth it. Without the shrimp and mushrooms you get 7 points per serving. Serving size is 1 cup. Serve piping hot while it's creamiest. Happy eating.

    Recipe #250065

    These are amazing! The flavor is so good and out of this world. Sometimes if I have leftover filling, I eat straight with a spoon or make lettuce wraps with it. Enjoy!

    Recipe #213260

    I've tried many recipes, this is the best. I once 'dec-tupled' (10x) this recipe to sell sandwiches at a craft fair at my church. People were waiting in line to buy leftovers. Freezes well, goes up to the lake or camping well and is a hit on Halloween...it's no-fail. Easy to double, triple, etc. I've been making Joes this way for over 20 years. ***03-08-09, I just reinvented this recipe tonight when I went to make it for dinner and found I didn't have an 8-oz. can of tomato sauce (shame on me). The family was upset with me when I subbed an 8-oz. can of pizza sauce and told them to suck it up and call them 'Pizza Joes' and then served them up with shredded mozzarella cheese on the toasted buns, top and bottom. They loved it. I left out the BBQ sauce in this preparation and just used a 1/2 cup ketchup. Pizza Joes are good to go!

    Recipe #63689

    This dish is great as an appetizer, or add some red and green peppers and serve over rice and you have a meal. This recipe has been used in my family since I was a kid--not too sure where it came from aside from my mom. It also works very well in a crock pot if you have several hours to let the sauce sit and thicken.

    Recipe #155966

    Great potato soup with a wonderful taste for anytime of the year. Don't forget to add the bacon bits to garnish for an added zip! Just double the recipe to fill your crock pot.

    Recipe #45990

    So simple and so delicious! The tall, crisped "chips" look striking when bunched in a tumbler, and they're terrific with cocktails. Roasting the leaves coaxes out a nutty, briny flavor that can become addictive. Recipe is from Dan Barber, celebrated chef and proprietor of Blue Hill in Manhattan and Blue Hill at Stone Barns in Pocantico Hills..

    Recipe #357905

    High in fiber and protein, low in fat, easy and really yummy! I've always thought meatloaf looks and smells so delicious and savory so, as a vegetarian, I decided to make a no-meat version! This is basically our favorite meatloaf recipe but with cooked mashed lentils instead of ground meat. The result is a very tasty dinner!

    Recipe #33921

    This really is old fashioned! It comes from "The Culinary Arts Institute Encyclopedia of Cooking and Homemaking" which was published in 1940. This wonderful book has been passed down through 4 generations of women in my family. Proof that some of the best stuff is the oldest and simplest.

    Recipe #32142

    Very delicious comfort food!

    Recipe #22127

    My sister grows her own basil. Her casserole is much better than mine!

    Recipe #12630

    I found this pulled pork recipe years ago, and it's a favorite at potlucks. Freezes well for easy quick meals.

    Recipe #131018

    3 Reviews |  By Manda

    Hearty, stick-to-the-ribs cabbage casserole. This goes great with pork chops or ham, although I could make a meal of just this alone. Whenever I make cornbread, I usually double the recipe so I have enough left to make this the next day.

    Recipe #24403

    This turned out so yummy you would never know you were missing the egg and nut ingredients. I will use this from now on, yummy and easy enough to do year round. The fruit is not obvious in the recipe, it just intensifies the flavors. *Based on a Zaar user, "JerriLea's" recipe except with allergy friendly changes.

    Recipe #196709

    This is a very good casserole that I make a lot. Especially when I won't have a lot of time.

    Recipe #22108

    We have a Japanese girl, Tomoko, living with us, and tonight she and I cooked a Japanese dinner for us and her friends. She phoned her mum,Toshiko, in Japan for this, as it's her favourite recipe, and I wanted to share it here. It's simple and so good, and Tomoko, who is only 16, did such a good job of cooking this, then translating the recipe to English for me. *The liquid will thicken to a glaze if you are patient. It just takes a bit of time. If you feel your chicken is cooked (and going to overcook) remove it before going on to reduce the liquid. Same thing, if you must use breast meat, remove it (so it doesn't dry out) and continue reducing the liquid . If you do it this way rather than thickening with cornstarch you will get a richer glaze and not need to add stock or broth instead of the water. It just takes patience. AND NOTE: A glaze is sticky and coats the meat, this is NOT a sauce.

    Recipe #68955

    1 Reviews |  By Chesska

    Only 4 points! :)

    Recipe #400451

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