Salsa Low Cal Recipes

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LOW-CALORIE SALSA

A nice accompaniment or dip. Best if aged a few days. Can also be used as a base for aspic (see Recipe #263025)

Provided by arien043

Categories     Sauces

Time 5m

Yield 8 serving(s)

Number Of Ingredients 11



Low-Calorie Salsa image

Steps:

  • Chop onions finely, then add 2 tbsp vinegar and 1 tbsp salt. Soak overnight if possible. If you prefer a less pungent flavour, microwave the onions for 1-2 minutes.
  • Finely dice the tomato, celery and cucumber.
  • Roast the bell pepper until skin is slightly charred. Discard the skin, then chop pepper roughly. Add to tomato, celery, cucumber and onions.
  • Add the rest of the salt, pepper, oregano, chilli flakes and Worcestershire sauce to the vegetables. If you prefer a less chunky salsa.

1 tomatoes
1 medium bell pepper
1/2 cup celery
1/2 cup cucumber
1 medium onion
2 tablespoons vinegar
2 tablespoons salt
1 dash oregano
1 dash ground black pepper
1 dash chili flakes
1 teaspoon Worcestershire sauce

APPLE STRAWBERRY SALSA

I use this as a great way to get fruits into my diet. Sometimes over a scoop of frozen fat free cool whip...sometimes scooped with fat free/low cal nilla wafers! Very yummy

Provided by Stargazer Lily

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 6



Apple Strawberry Salsa image

Steps:

  • Peel and quarter all fruits. Place in chopper (or food processor) and chop until the consistency of salsa.
  • Add Splenda and strawberry jam and blend together.
  • Chill.
  • Serve over scoop of frozen fat free cool whip or as a "dip" with fat free/low cal Nilla Wafers.

Nutrition Facts : Calories 78.2, Fat 0.3, Sodium 4.5, Carbohydrate 19.7, Fiber 2.6, Sugar 13.7, Protein 0.7

1 cup strawberry
2 gala apples
2 kiwi fruits
1/2 cup pineapple
2 tablespoons Splenda sugar substitute
2 tablespoons strawberry jam

SALSA VERDE BAKED EGGS

Dunk flatbreads into these salsa verde baked eggs to soak up the lovely juices. Healthy and low in calories, it takes just 15 minutes to make

Provided by Liberty Mendez

Categories     Breakfast, Brunch, Lunch

Time 20m

Number Of Ingredients 16



Salsa verde baked eggs image

Steps:

  • Drizzle 1 tbsp of the olive oil in a frying pan or skillet, and fry the paprika and cumin for 30 seconds over a medium heat. Add the canned tomatoes and fresh tomatoes, bring to the boil, then simmer with a lid on over a medium heat for 5-6 mins until the tomatoes have softened.
  • Meanwhile, put the garlic, most of the parsley, the basil, mint, capers, mustard, white wine vinegar, 4 tbsp oil and 3 tbsp cold water in a mini food processor and blitz to a smooth paste. Season.
  • Stir the spinach into the pan with the tomatoes until wilted (put the lid back on for a few minutes, then stir again to help it wilt). Make four dips in the mixture and gently crack an egg into each one. Cover with a lid and cook over a medium heat for 6-8 mins, or until the eggs are just set. Uncover the pan, then drizzle over the herby sauce. Scatter over the reserved parsley and chilli flakes, if using. Serve with flatbreads, if you like.

Nutrition Facts : Calories 268 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 12 grams protein, Sodium 0.7 milligram of sodium

5 tbsp olive oil
1 tsp smoked paprika
1 tsp cumin seeds
400g can cherry tomatoes
200g fresh cherry tomatoes
2 garlic cloves
1 small bunch of parsley
1 small bunch of basil
½ small bunch of mint, leaves picked
2 tbsp capers
1 tsp Dijon mustard
2 tbsp white wine vinegar
200g baby spinach, washed
4 eggs
½ tsp chilli flakes (optional)
flatbreads, to serve (optional)

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  • With eggs. Top scrambled eggs or an omelet with a big dollop of salsa. Or spoon the eggs and salsa into a whole-wheat tortilla to roll up as a breakfast burrito.
  • For cooking meat in the slow cooker. Place a boneless pork roast or boneless, skinless chicken breasts in a slow cooker. Top with a generous amount of homemade or store-bought salsa (for a 4-pound pork roast, for example, pour in a large jar of store-bought salsa).
  • Substitute salsa for salad dressing. Green salads are lovely, low-calorie lunches and side dishes, but store-bought salad dressings can be high in salt, sugar and fat.
  • Top grilled fish with salsa. This works especially well with salmon combined with fruit-based salsa. Best to wrap the fish and salsa in a foil packet to avoid a big mess when turning the fish on the grill.
  • Slather your hamburger with a salsa as fiery as you like. Those containing lots of garlic or smoked peppers are ideal for burgers.
  • Stir salsa into grits. Throwing in a little shredded Mexican cheese is yummy, too. (Watch the amount of cheese if you’re limiting saturated fats.)
  • Marinade. Mix some canola oil and/or freshly squeezed citrus juice into the salsa to thin it out, then use it as a marinade for your favorite meat.
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  • Homemade chili. Add a jar of store-bought salsa to your chili to take it from good to great.
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