What are some good low-fat, low-carb, and low-sugar dinner recipes?

I am making dinner for my parents and boyfriend tomorrow night. I need a low calorie meal. What are some good recipes for a low-fat healthy meal that taste great and are completely satasfying?


Thanks for your time!What are some good low-fat, low-carb, and low-sugar dinner recipes?
Strawberry Sorbet























Recipe Rating:





Prep Time: 15 min


Total Time: 7 hr 45 min


Makes: 10 servings, 1/2 cup each








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2 cups chopped strawberries


1 cup cold water


2 cups boiling water


1 pkg. (4-serving size) JELL-O Brand Strawberry Flavor Gelatin


1/2 cup sugar











PLACE strawberries and cold water in blender container; cover. Blend on high speed until smooth.


STIR boiling water into combined dry gelatin mix and sugar in medium bowl at least 2 minutes until completely dissolved. Add strawberry mixture; mix well. Pour into 9-inch square pan. Freeze 1 to 1-1/2 hours or until ice crystals form 1 inch around edges of pan.


SPOON half of the gelatin mixture into blender container; cover. Blend on high speed about 30 seconds or until smooth; pour into bowl. Repeat with remaining gelatin mixture. Add to blended gelatin mixture in bowl; mix well. Return to pan.


FREEZE 6 hours or overnight until firm. Scoop into dessert dishes to serve. Store leftover sorbet in freezer.














KRAFT KITCHENS TIPS








Special Extra


Garnish with 2 Tbsp. thawed COOL WHIP LITE Whipped Topping and sliced fresh strawberries just before serving.




















NUTRITION INFORMATION











Nutrition Bonus:


Plan a treat into your day and enjoy a serving of this fruit sorbet. The strawberries are rich in vitamin C.








Diet Exchange:


1 Carbohydrate











Nutrition (per serving)





Calories 80





Total fat 0g





Saturated fat 0g





Cholesterol 0mg





Sodium 40mg





Carbohydrate 20g





Dietary fiber 1g





Sugars 19g





Protein 1g





Vitamin A 0%DV





Vitamin C 30%DV





Calcium 0%DV





Iron 0%DV




















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digi5 on 12/15/2004


it was very nice








bailey220 on 11/2/2004


Very good!! Although the sides get pretty tough and hard to peel out of the pan!! Blend it a couple more times to prevent that!! Yummy Yummy Yummy




















grilled chicken with savory summer vegetables

















Recipe Rating:





Prep Time: 10 min


Total Time: 30 min


Makes: 4 servings








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4 boneless skinless chicken breast halves (about 1 lb.)


1/4 cup KRAFT Sun-Dried Tomato Vinaigrette Dressing, divided


1 zucchini, cut into chunks


1 red pepper, cut into chunks


1 cup chopped asparagus


1/2 of a red onion, cut into chunks











PREHEAT grill to medium-high heat. Brush chicken with 2 Tbsp. of the dressing. Let stand 10 min.


MEANWHILE, poke holes in bottom of disposable aluminum foil pan. Toss vegetables with remaining 2 Tbsp. dressing. Place in prepared pan.


GRILL 20 min. or until chicken is cooked through and vegetables are crisp-tender.














KRAFT KITCHENS TIPS








Use Your Grill Basket


Omit foil pan. Place vegetable mixture in grill basket. Grill as directed, shaking basket often.





Creative Leftovers


Toss leftovers with hot cooked pasta for a quick Grilled Chicken and Vegetable Pasta.





Creative Leftovers


Easy Cleanup

















NUTRITION INFORMATION











Nutrition Bonus:


Fire up the grill and enjoy this low calorie, low-fat dish. It's rich in vitamin C from the red pepper and the asparagus and red pepper team up to provide vitamin A.








Diet Exchange:


1 Vegetable,4 Meat (VL),1 Fat











Nutrition (per serving)





Calories 200





Total fat 6g





Saturated fat 1g





Cholesterol 75mg





Sodium 240mg





Carbohydrate 8g





Dietary fiber 2g





Sugars 5g





Protein 29g





Vitamin A 25%DV





Vitamin C 60%DV





Calcium 4%DV





Iron 10%DV




















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rate this recipe














tfeffer06 on 7/26/2007


My husband and I loved this dish. It is perfect for a dinner when the weather is so hot outside. Next time we make it, I plan to add onions. I also used a roasted red pepper Italian salad dressing since I couldn't find the one the recipe called for. It turned out great!








whitvb8 on 7/17/2007












































STOVE TOP庐 Skillet Fritters


























Recipe Rating:





Prep Time: 5 min


Total Time: 17 min


Makes: 14 servings, 1 fritter each








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1-1/2 cups STOVE TOP Cornbread Stuffing Mix in the Canister


1/2 cup flour


1 can (8 oz.) cream-style corn


1 can (4 oz.) chopped green chilies, undrained


1/4 cup chopped onion


1 Tbsp. oil











MIX all ingedients except oil until well blended. Let stand about 3 minutes.


HEAT oil in large nonstick skillet on medium heat 2 minutes.


DROP tablespoonfuls of batter into skillet. Cook 5 minutes on each side or until golden brown on both sides.














KRAFT KITCHENS TIPS








Jazz It Up


Serve with TACO BELL庐 HOME ORIGINALS庐 Thick 'N Chunky Salsa.




















NUTRITION INFORMATION











Nutrition Bonus:


Enjoy this low-fat tasty appetizer at your next party. As a bonus, the green chilies provide a good source of vitamin C.








Diet Exchange:


1 Starch











Nutrition (per serving)





Calories 80





Total fat 1.5g





Saturated fat 0g





Cholesterol 0mg





Sodium 350mg





Carbohydrate 16g





Dietary fiber 1g





Sugars 3g





Protein 2g





Vitamin A 0%DV





Vitamin C 10%DV





Calcium 0%DV





Iron 0%DV




















RATINGS AND COMMENTS














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rate this recipeWhat are some good low-fat, low-carb, and low-sugar dinner recipes?
Appetizer:


Salad with Low Calorie Dressing





Main Meal:


Baked Fish


Mashed Potato with Sour Cream


Spinach


Shredded Carrots





Drink:


Crystal Light





Strawberry-Kiwi Tart Dessert





1 Pillsbury庐 refrigerated pie crust, softened as directed on box


1 1/2 cups vanilla low-fat yogurt


1 container (8 oz) reduced-fat sour cream


1 box (4-serving size) vanilla instant pudding and pie filling mix


2 tablespoons orange marmalade


Topping


1 cup halved fresh strawberries


2 kiwifruit, peeled, thinly sliced


2 tablespoons orange marmalade





Heat oven to 450掳F. Make pie crust as directed on box for One-Crust Baked Shell. Using 9-inch tart pan with removable bottom or 9-inch glass pie plate. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In medium bowl, mix filling ingredients with wire whisk until well blended. Pour into cooled baked shell. Arrange strawberries and kiwifruit on filling. In small microwavable bowl, microwave marmalade uncovered on High 5 to 10 seconds or until melted. Brush over fruit. Refrigerate about 1 hour or until set before serving. Cover and refrigerate any remaining tart. Makes: 8 servings.





Note: This meal is just what you asked for. Out-do yourself with the dessert It's still low-cal.