Not all vegetarian meals are as healthy as they may seem. Some are packed with fat and calories and are slim on protein. Luckily, we have some recipes for vegetarians that are not only delicious, they’re light on calories and will have you shedding the pounds in no time. Check out these meal replacement recipes from Fitness Magazine:
Souffle Omelet with Zucchini, Artichoke and Cheddar
4 large eggs, lightly beaten
12 large egg whites
1 14-ounce can artichoke hearts, drained and quartered
1 cup chopped tomato
8 ounces zucchini, cut into 1/2-inch pieces
1/8 teaspoon black pepper
1/4 teaspoon salt
1 tablespoon olive oil
1 1/3 cups shredded low-fat cheddar cheese
First, heat up the oil in a large nonstick skillet over medium-high heat. Then add the tomatoes, artichokes and zucchini, cooking for five minutes and stirring occasionally. Beat the egg whites with a hand mixer until you see them forming soft peaks. Add the whole egg, pepper and salt, and stir. Heat a separate 8-inch nonstick skillet over medium-high heat and add the egg mixture, cooking two to three minutes. Slide the omelet onto a plate using a spatula then return it to the pan with the cooked side facing up. Cook 10 to 12 minutes. Place the veggie mixture and cheese on half the egg, then fold it over to enclose the filling. Lightly press down with the spatula and enjoy!
Farfalle with Watercress, Cherry Tomatoes and Feta
3 cups watercress leaves
2 pints cherry tomatoes, halved
1 cup crumbled reduced-fat feta cheese
8 ounces farfalle pasta
1/4 teaspoon black pepper
Cook the farfalle pasta according to the directions on the box. Next, place the cheese in a large bowl and top with the watercress. Before you drain your pasta, take ¼ cup of the water and pour it over the watercress. Put the tomatoes in a colander and drain the pasta over them for a super-quick blanch. Finish it off by tossing the watercress and cheese and sprinkling with pepper for a quick and healthy lunch.
Goat Cheese, Caramelized Onion and Spinach Quesadilla
Grab a large nonstick skillet and heat the olive oil over medium-high heat. Add in the thinly sliced onions, sugar and salt, and cook, stirring occasionally, until the onions are dark golden brown. Then remove them from the pan and add the spinach and 1 tablespoon of water to the skillet and cook for 2 minutes. Remove from the pan and turn off the heat. Spread about a quarter of the goat cheese on each tortilla and top with tomatoes, spinach and onion. Fold closed and press lightly. Heat the skillet back up and place two folded quesadillas in it. Cook for about two minutes per side, or until golden brown.