Diet Recipes, Diet Books, Dieting Plans, Diet Macaroni and Cheese Recipe

Cook up a ton of wonderful pasta but make it low cal. Check out our recipes.

Try each recipe and decide which you like best. We will continue to bring you the best diet recipes we can find. Healthy living begins with healthy eating and excercise. Get started today!


Diet Lowfat Chicken Pasta Recipe

3 cups mostaccioli
3 skinless, boneless chicken breast halves
1/4 onion, chopped
3 fresh mushrooms, sliced
2 tablespoons Italian seasoning
1 can (14.5 ounce size) diced tomatoes
salt and pepper to taste
2 tablespoons grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. Meanwhile, in a large lightly greased skillet over medium heat, cook chicken for about 15 minutes and remove from pan; cool and dice. In a large skillet over medium heat, combine onion, mushrooms, Italian seasoning, tomatoes with juice, salt and pepper; cook until onions are translucent. Remove from heat and add chicken and pasta. Sprinkle Parmesan cheese on top; serve. This recipe for Lowfat Chicken Pasta serves/makes 8

---

Diet Lowfat Herb Pasta Recipe

1 pound linguine
1 1/2 tablespoon olive oil
1 cup seasoned breadcrumbs
2 cloves garlic, minced
1 2/3 cup vegetable stock
2 cups fresh parsley, chopped
2/3 cup non/lowfat Parmesan cheese, grated

Cook pasta according to package directions. Drain and set aside, reserving 1/4 cup of the cooking liquid. Heat 1-tablespoon oil in a nonstick skillet over medium-high heat. Add breadcrumbs and sauté 2 minutes stirring constantly until golden. Set aside. Heat 1/2-tablespoon oil and garlic in same skillet over medium heat and sauté for 30 seconds. Add vegetable stock and bring to a boil. Simmer 2 minutes. Add pasta, reserved cooking liquid, and remaining ingredients (minus breadcrumbs) to stock mixture. Toss until mixture is heated and pasta is coated. Sprinkle pasta with breadcrumbs and serve.

Nutritional Information: Serving Size: 1 cup; Calories: 495; Fat: 8 g; Cholesterol: 10 mg; Protein: 15 g; Carbohydrates: 70 g; Fiber: 5 g; Sodium: 340 mg This recipe for Lowfat Herb Pasta serves/makes 8

---

Diet Pasta Corn & Beans Recipe

4 ounces rigattoni, cooked according to directions
3/4 cup frozen corn
3/4 cup cooked kidney beans (I used canned beans)
1/2 cup (or more?) spaghetti sauce of your choice
1/4 teaspoon chili powder
Salt (optional - my beans were saltless, so I added a pinch)
Pepper (optional)

After the pasta has cooked, add all the other ingredients in a small saucepan and cook until everything is thoroughly heated through. When done, add the pasta and mix well. YUM!

Calories 235 Fat 4 g Fiber 1.2 g. This recipe for Pasta Corn & Beans serves/makes 2

---

Diet Whole Wheat Pasta With Feta, Tomato Salsa and Green Beans Recipe

1 pound ripe tomatoes, diced
2 large cloves garlic, minced
1 jalapeno chili, fresh or canned, seeded, ribs removed and minced
Salt
3 tablespoons minced scallion
3 tablespoons minced fresh oregano leaves
OR
1 tablespoon dried oregano
6 tablespoons extra-virgin olive oil, divided
4 ounces green beans, broken in 2 or 3 pieces
4 ounces wax beans or additional green beans, broken in 2 or 3 pieces
8 ounces whole-wheat pasta
4 ounces feta cheese, crumbled

To make the tomato salsa, combine tomatoes, garlic, jalapeno, salt to taste, scallion, oregano and 2 tablespoons olive oil in a small bowl. Stir to combine. Let stand for 30 minutes at room temperature or up to 4 hours in the refrigerator. Bring to room temperature before serving. Cook green and wax beans uncovered in a saucepan of boiling salted water over high heat for 4 minutes, or until tender-crisp. Drain well. Cook whole-wheat pasta uncovered in a large pot of salted boiling water over high heat, stirring occasionally, for 6 minutes, or until tender but firm to the bite. Heat 2 tablespoons olive oil in a skillet, add beans and keep warm over very low heat. Drain whole-wheat pasta well and transfer to a large heated serving bowl. Toss with remaining 2 tablespoons oil, then with tomato salsa. Set aside 2 to 3 tablespoons feta for garnish. Add bean mixture and remaining cheese to pasta and toss. Taste and adjust seasoning. Top with reserved feta. Serve hot or at room temperature.

This recipe for Whole Wheat Pasta With Feta, Tomato Salsa and Green Beans serves/makes 4

---

Diet Almost Pasta Primavera Recipe
from Bill in Virginia

1 medium spaghetti squash
1 cup broccoli flowerets, fresh
1 cup zucchini, small, sliced
1 cup mushrooms, fresh, sliced
1 cup carrot, sliced (omit for lower carbs)
1 clove garlic, small, crushed
3/4 teaspoon reduced calorie margarine, melted
1 tablespoon skim milk (use heavy cream for lower carbs)
1/2 cup part skim ricotta cheese
1 tablespoon Parmesan cheese
1/2 teaspoon imitation butter flavoring (or butter)
1/4 teaspoon salt
1/2 teaspoon Italian seasoning
1/8 teaspoon coarsely ground pepper

Wash squash; cut in half lengthwise and discard seeds. Place squash, cut side down, in a Dutch oven; add 2 inches water. Bring water to a boil, cover and cook 20 minutes or until squash is tender. Drain squash and cool. Using a fork remove spaghetti-like strands. Measure 3 cups of strands; set aside. Remove remaining strands for other use. Steam vegetables 5 to 7 minutes or until crisp-tender; drain well. Combine squash strands and vegetables, tossing gently. Cover to keep warm; set aside. Saute garlic in margarine in a small saucepan; remove from heat. Add milk, cheese, butter flavoring, and seasonings to saucepan. Cook over low heat, stirring constantly, until mixture is hot (do not boil). Spoon cheese mixture over vegetable mixture, tossing gently.

Food Exchanges per serving: 1 food exchange + some free vegetables, 1/2 high-fat meat + 1/2 fat exchanges. Per serving: (about 77 calories, 4.5 grams protein, 2.5 grams fat, 10.3 grams carbohydrate, 7 milligrams cholesterol, 171 milligrams sodium, and 331 milligrams potassium per serving). This recipe for Almost Pasta Primavera serves/makes 6