Prime rib is definitely not a low cal meat – but either in very small portions or having it on cheat day, I just gotta do it every so often. It has a flavor unlike any other cut of beef.
3 oz. serving = 250 calories
Preheat oven to 425 degrees. Rub liberal amounts of salt, pepper, garlic powder and onion powder onto all sides of the roast. Place in a roasting pan and cook 20 minutes per pound for medium. Remove from oven and let rest 10-15 minutes before slicing.
Roast chicken is just so homey to me. And it makes as great of an everyday meal as it does a holiday or special occasion meal. It’s so easy to do and so very good. And the leftovers are great for chicken salad or chicken soup.
374 calories per serving
2 T garlic, minced
1 t salt
3/4 t pepper
1/2 t rosemary
1 3 ½ pound roasting chicken
12 oz red potatoes, quartered
1 1/2 c cubed peeled butternut squash
Preheat oven to 400 degrees. Mix half the garlic with half the salt and pepper then add the rosemary. Prepare the chicken for roasting and then loosen the skin and rub the garlic mix under the skin. Place chicken on a rack in a broiler pan that has been sprayed with Pam. Mix potatoes, squash and the rest of the garlic salt and pepper and arrange around the chicken. Bake 1 hour or until done. Let stand 10 minutes then discard skin and carve chicken.
I love stuffing garlic into any roast before cokoing. The mellow garlic flavor permeates throughout all the meat and makes for a great dinner. This time I did it with pork roast and served with Potato Pancakes.
8 servings (1 serving = 4 oz. meat)
242 calories per serving
2 lb. pork roast
4 garlic cloves
Salt and pepper to taste
½ t garlic powder
Preheat oven to 350 degrees. Trim the roast of 95% of the fat. Make slits in both sides of the meat and stuff in little slices of garlic. Sprinkle with garlic powder, salt and pepper. Place ½ cup water in the bottom of a baking pan and then place the roast in a rack on the pan. Cover loosely with foil and cook ½ hour. Raise the oven temperature to 375 degrees and continue cooking 1 – 1.5 more hours or until done in the center. Let rest 10 minutes before slicing.
These taste just like the ones I get at my favorite Greek restaurant. So good and a great side to most any dish 🙂
214 calories per serving
4 medium russet baking potatoes, peeled and quartered
1 c water
1/2 c olive oil
1/2 c freshly squeezed lemon juice
1 T oregano flakes, plus more for garnish
1 t salt
½ t pepper
Preheat oven to 500 degrees. Toss potatoes with water, oil, juice, oregano, salt and pepper. Turn potatoes and liquid onto a baking sheet and arrange in one layer. Bake uncovered about 50 minutes or until ford tender. Half way through, turn potatoes and add water if liquid is all absorbed. Garnish with extra oregano.
The soda really marinates and tenderizes the roast – this has a special flavor, one you’ll find yourself craving ! Pictures of pot roast never do it justice. Believe me, no matter how it looks, you want to make this one because it tastes just great.
170 calories per serving
3 lb. beef roast
2 cans low fat cream of mushroom soup
1 envelope dry onion soup mix
32 oz. diet Pepsi or diet Coke
Place meat in crock. Mix together soups and soda and pour over the roast. Cover and cook on high 6 hours.
At the end, put a nice brown on it by broiling for 5 minutes. Let sit 10 minutes, then slice.
When you roast peppers, you make them ultimately sweet and bring out tons of natural flavor. When paired up with some simple oil, garlic, and seasoning, you get quite a treat !
If you only have one color pepper, don’t let that hold you back from roasting them up. In the line up of most sweet to least sweet, you have the red, orange, yellow and green bell pepper. All have a very distinct flavor and all are delicious ! I add a bunch more garlic to these than the recipe calls for – just because 🙂
97 calories per serving
1 green bell pepper
1 red bell pepper
1 yellow bell pepper
1 orange bell pepper
2 T oil
2 garlic cloves, thinly sliced
½ t oregano flakes
Handful of basil leaves
Preheat oven to 450 degrees. Halve the peppers and remove the seeds. Place cut side up on a cookie sheet and drizzle with oil. Add garlic slices to pepper halves along with oregano, salt and pepper. Roast 35 minutes or so (or until skin starts to blister) and then remove from oven and sprinkle with a handful of fresh torn basil leaves.