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    You are in: Home / Cookbooks / Low Protein per Serving
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    141 recipes in

    Low Protein per Serving

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    1 Reviews |  By SamiBTX

    I came with this one afternoon whilst in the mood for a stir-fry & the taste of soy. I used butter instead of oil to give it a creamier, almost cheesy taste that still allows it to maintain its Eastern background, but with an Italian perk. It can easily be doubled & you can add tofu for more protein & bell peppers for more of a zip.

    Recipe #380551

    My sister got this recipe in Chiang Mai, Thailand when she was staying with some locals during her travels. It's one of my favorites. Thai basil tastes best in the recipe but fresh sweet basil is good too. And if you like your curry hot, use 1 TBSP of curry paste.

    Recipe #271635

    27 Reviews |  By k.west

    a great family pleaser without the frying!

    Recipe #24361

    Another ZWT III recipe. A nice substitute for the beef dish whether you're a vegetarian or not. This is an adaptation from another one of those 1,000 Vegetarian Recipes. This is a very hearty and filling dish.

    Recipe #230853

    6 Reviews |  By PanNan

    This recipe was posted in our local newspaper this week. It looked so good, and I didn't see one like it in the database, so decided to share it.

    Recipe #46433

    1 Reviews |  By awalde

    Pies are in Greece very popular. This one was prepare with Swiss chard, but can be substitute with spinach or "vlita".

    Recipe #441216

    The tortilla adds a delicious crunchy shell and it smells so good while it is cooking. I actually made up this recipe from items in my kitchen and couldn't believe how wonderful it tasted! It is now a hit in my family and so EASY to make. Please rate and give feedback. Update: Since I first made this five years ago, we still enjoy this at least once a month. I have found that I can alternate the ingredients to use up items I have in the fridge. I have used mushrooms, sauteed onions, cherry tomatoes and even feta cheese instead of cheddar cheese. And it always comes out fantastic. I have also found that there are times I need to use more or less eggs depending on the ingredients. Also, a glass pie pan is so much better than a metal as it toasts the tortilla just right. Such an easy recipe with gourmet taste!

    Recipe #115110

    from "baking bites" - http://bakingbites.com/2005/01/oven-baked-falafel/ - cooking time does not include soaking time for the chickpeas

    Recipe #442800

    This is from Veganomicon By Isa Chandra Moskowitz and Terry Hope Romero

    Recipe #283551

    A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Perfect for a cold winter's night. 100% vegan - dairy, meat and egg free. Low sodium. Great for kids.

    Recipe #298084

    Recipe from Eating Well Magazine, March/April 2009. This is a low calorie option and I love that it's cooked in micro and stovetop. . .no heating up the house with the oven!

    Recipe #421325

    Great quick and healthy dinner.

    Recipe #34881

    Found in Healthy Cooking Magazine and was amazed at how easy this was to throw together. ** Rotisserie chicken or leftover grilled chicken would be a great cooked chicken to use for this recipe. Time does not include cooking the chicken as it is to be cooked prior to assembling these wraps. ** A great sub idea that I'm going to try is the prepacked shredded cabbage, carrots and broccoli mix.

    Recipe #439096

    Sonoma Diet, all waves. Also for those who love cheese. This has nice flavor, but if you wish, you could be little more generous with the herbs. This serves great with a light side salad or a piece of whole grain toast, which are acceptable for waves 2 and 3 if you are following the Sonoma diet.

    Recipe #263379

    This pasta dish is great with porcini mushrooms but they might be a little bit pricey so just regular crimini or portobello mushrooms will do fine. Also romano or parmesan cheese is an awesome addition for the dish.

    Recipe #434493

    I decided to make traditional leek tart in a slightly non traditional way, few mini tarts instead of one, big round tart. I made it that way so my other half would eat it too. He’s not much of a veggie guy so I mixed in some ham to his portion. That way I had my vegetarian leek tarts and he had ham and leek ones.

    Recipe #434450

    The humble chickpea is low in fat, rich in fibre, complex carbohydrate, and protein, and is a good source of calcium, iron and B vitamins. I'm not a huge fan of canned soups, but they do have their uses sometimes! This sauce could be used with anything, but goes well with chickpeas and new potatoes. Paneer cheese is also delicious. From The Very Easy Vegetarian Cookbook, Alison & Simon Holst.

    Recipe #352996

    From 'The Complete Slim Cuisine' - Serves 4 (31 meatballs) - 148 calories per serving, 1.9 fat (Traditional kofta curry: 591 Calories per serving, 42.8 g fat) - Little meatballs, how I love them! Remember the slim Cuisine technique of adding chopped, roasted aubergine to the meat. There will be no aubergine taste but the calories in each meat ball will be reduced, and the meatballs will be tender and juicy even though the meat is very lean. Of all the curry recipes developed for this book, my tasters loved this one the best. It reheats well from both the refrigerator and the freezer. - ground lamb can be substitued for ground beef if desired - coriander can be substitued for parsley - the aubergine can be baked in the microwave

    Recipe #431815

    This veggie lasaga is packed with veggies. I started with a tofu mixture from How It All Vegan, and then went from there. (I expect that the nutrition info is off on the cholesterol. Regular lasagne noodles are vegan, and would have no cholesterol..the Zaar nutritional content is showing cholesterol. However, if you use the no-bake lasagne noodles, those are not vegan, so if that is important to you, then keep that in mind.)

    Recipe #115553

    This started off being an idea for a tofu shish kebab. Ended up more of a fusion ... a really tasty fusion! Sharp tang of lime with some sweet curry. Depending on your curry powder you may want to add extra heat with chili powder. You could also lace in some mushrooms, peppers and/or eggplant pretty nicely. Prep time does not include marinating time which should ideally be overnight or more.

    Recipe #418012

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