Recipes < 300 calories

Jacrech

Hi All,
I'm looking for recipes with less than 300 calories per serve. Please help me and post some suggestions???
Thanks in advance for all your help!
J

Learning2LoveMe

Check out the hungry girl website... they have tons of recipes and all usually 200-300 calories a serving. I love the chicken cordon bleu recipe they have.. it is amazing and I think 220 calories.

olie211

I am new to the site so thanks that helps me too and congrats on the 10lbs

booboocraig

if you go onto www.alli.co.uk there are lots of recipes

pinupprosaic

http://under400.tumblr.com/tagged/under_300

This is one of my personal favourites. The recipes are really tasty and it has recipes tagged from under 400 to under 50.

kristibluesky

Recipe name

Number of servings

Serves peopleIngredients Calories Carbs Fat Protein
Chicken Breast - Boneless and Skinless, 4 oz 110 0 3 22
Garofalo Pasta - Organic Whole Wheat Spaghetti, 0.5 container (18 oz. (1/9 package) ea.) 855 149 5 36
Mushrooms - Raw, 1 cup, pieces or slices 15 2 0 2
Kikkoman - Naturally Brewed Soy Sauce , 12 Tbsp. 120 0 0 24
Bamboo shoots - Canned, drained solids, 1 cup (1/8" slices) 25 4 1 2
Vegetable - Carrots, Baby-Cut, Peeled (5), 1 oz: (5 Carrots) 12 8 0 1
Bok Choy - Bok Choy, 2 cup (70 g) 18 4 0 2
Wolfgang Puck Organic Soup - Organic Vegetable Broth, 1 container (4 cups ea.) 40 4 0 4
Fresh Produce - Red Onion (Medium), 1 cup 60 3 0 1
Garlic - Raw, 3 cloves 13 3 0 1
Spices - Ginger, ground, 1 tbsp 19 4 0 0
Mccormick Crushed Red Pepper Flakes - Crushed Red Pepper Flakes, 4 tsp(.8g) 0 0 0 0
Aa L-Fresh - Cilantro, 1/2 cup 2 0 0 0
Add Ingredient
Total: 1289 181 9 95
Per Serving: 215 30 2 16

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Cuisine

Nothing Specific African American Asian Cajun/Creole Carribean Chinese Cuban English/Scottish Filipino French German Greek Indian Irish Italian Japanese Jewish Korean Latin American Mediterranean Mexican Middle-Eastern Moroccan Polish Russian/Eastern European Scandanavian Southern Spanish/Portuguese Thai Vietnamese Other
Cooking Method

Bake Barbecue Boil Braise Bread Machine Broil Freeze-Chill Fry Grill Marinade Microwave Poach Pressure Cooker Quick Roast Saute Slow-Cook Steam Stew Stir-Fry Stovetop None Other
Dietary Needs

None/Unknown Low Carb Low Cholesterol Low Fat Low Sodium Lactose Intolerant High Fiber High Protein Gluten Free GERD South Beach Kosher Kid Friendly Vegetarian Diabetic FriendlyCourse

Appetizers and Snacks Breads Breakfast and Brunch Desserts Drinks and Beverages Main Dishes Salads Sauces, Seasonings and Condiments Side Dishes Soups, Stews and Chili
Subcategory

Bean, Lentil, and Pea Soups Bisques Broths and Stocks Chili Chowders Cream Soups Meat Soups Noodle Soups Other Soups, Stews and Chili Seafood Soups Stews Vegetable Soups
Time to make

minutesTags (separate with commas) What's a tag?


Brief Introduction or Description

makes about 12 cups and a serving size is two cups
Ingredients (Press "ENTER" after each ingredient)

Even though you've already entered ingredients above for nutritional calculations, reentering them below in plain english will make your recipe easier for others to read and understand.1/2 package of organic whole wheat spaghettii noodles
2 cups chopped bok choy
1 cup sliced match style or grated carrots
1 cup sliced mushrooms
1 chicken breast raw
1 can bamboo shoots
1/2 large red onion
3/4 cup soy sauce
1 box of organic vegetable broth then refill the box with filtered water and add to broth
1-2 tbls of ground ginger
1-2 tbls spoons of crushed red pepper flakes
salt and organic no salt season from Costco
1/2 bunch of cilantro chopped
4 garlic cloves chopped
Directions

chop up your chicken into small pieces and saute in pan with onion and garlic using a non stick pan and organic cooking spray
add all the vegetables and saute for about ten minutes or so until limp
transfer to soup pot
add the box of vegetable broth and then fill with water and add that to the pot as well
add your soy sauce and spices.
add pasta break it up into small pieces
put on a lid and bring to boil then simmer till pasta done
stir in your cilanto and enjoy.
My only regret is a handful of frozen peas would of been good.
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kristibluesky

sorry for the long cut and paste recipe but I just created that one today to satisfy a craving today.
but its worth it it was a huge hit and you can eat alot for hardly any calories but the pasta makes you feel like youre spluging

Jacrech

Wow! Thanks everyone. I appreciate the support.

morganadk2_deleted

These are from my daughters blog! she lost over 100lbs, while she was a student!

http://heavling.blogspot.com/

Chickpea and Spinach Curry

My family loves it when I cook this! There are 3 servings because I eat it on its own as a meal, but if you have it with rice, or pilau bulgur as I occasionally do, you can half the portion size. This is so incredibly low calorie for a huge portion and one of the meals I tend to make in bulk and keep in the freezer for a while. It really is delicious! Don't be daunted by all the herbs and spices, they are all great for using with other things.

Chickpea and Spinach Curry
Serves: 3
240g chick peas, canned, drained weight (basically one tin)
400g tomatoes, canned
100g spinach
8 mushrooms
1 onion
2g yellow mustard seeds
5g paprika
5g cumin
2g ginger
2g garam masala
3 cloves garlic
1 tbsp olive oil
1/2 tsp salt
1g pepper
1 small red pepper
1 small green pepper
2 small yellow pepper

Heat the oil in the bottom of a large pan.
Add the mustard seeds on low temperature
When the mustard seeds start to pop add in the sliced onions garlic and ginger with a little water.
When the onions soften add in the mushrooms and peppers.
Add in the spices and herbs and cover for 5 mins until all the veg is soft.
Add in the chickpeas and cover for 5 more mins.
Add in the chopped tomatoes and stir well.
After 5 or so mins add the spinach (about 6/7 lumps frozen).
Mix the spinach in so its covered by the sauce.
Cover it up but keep stirring every few mins.
It can be served as soon as the spinach is cooked (i.e. not frozen in big lumps, but flavour intensifies the longer you simmer it for.
It may need simmering without the lid to reduce the wateriness of the sauce.

240 calories per serving, 7.4g F, 0.9g SF, 38.2 C, 8g S, 9.5 Fb, 9.8g P


Continuing the curry theme today! This one is delicious, made it for my family once, because I'd heard that butternut squash and coconut are designed for one another. This appears to have been true!

Butternut Squash and Coconut Curry
Serves: 6
1 cup green lentils
700ml water
1 large onion
1 tbsp olive oil
1 aubergine
1 butternut squash
1 carrot
3g ginger
2 tsp garam masala
200ml coconut milk, low fat
2 vegetable stock cubes
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 red pepper
1/2g yellow pepper
100g okra
400g cauliflower
1 tbsp tomato puree
2 cloves garlic
2 tbsp corn flour

Cut the squash into cubes and roast in the oven for 20 mins.
Heat the oil with all herbs and spices for 2 -3 mins.
Add the chopped garlic and ginger along with the tomato puree and a dash of water.
Simmer for a minute or so then add the chopped onions.
Once the onions have softened add stock cubes, lentils and remaining water.
Add the cauliflower florets and cubed carrot.
Simmer for 20 mins.
Add the okra and butternut squash.
Simmer for 15 mins.
Add the coconut milk.
Addd the corn flour mixed with a little water, to thicken.
Simmer for 10 mins uncovered.

290 calories per serving, 7.0g F, 3.8g SF, 50.7 C, 8.9g S, 12.3 Fb, 11.4g P


Butternut Squash and Lentil Casserole

Ok, this is one of my absolute favourites. It has a great balance of protein to carbs, and is low in fat and - even better - low in calories.

my daughter found this recipe on CC and it sounded crazy! Butternut squash, garlic and cranberries!? But I was curious so I had to try it. Sure enough, with a little tweaking, it was a taste-bud sensation!

( note , my daughter makes it with cranberries, i replace the cranberries with prunes)

Butternut Squash and Lentil Casserole
Serves: 6
500g Butternut Squash
1 1/2 cups green lentils
1/4 tsp nutmeg
1/2 tsp cinnamon
3 cloves garlic
3g thyme
400g tomatoes, tinned
100g dried cranberries
1 tsp olive oil
1 onion
1 chicken stock cube
400 ml water

Boil the lentils in the chicken stock cube and water for 1 hour.
Roast the squash in chunks in the oven for 30 mins.
Warm the oil and add finely chopped garlic and coarsley chopped onion.
Add the squash and any fluids which may have come off during roasting.
Drain the lentils, reserving the stock and adding it to the pan.
When the squash begings to break up a little, add the lentils and tin of tomatoes.
Simmer for 20 mins then add cinnamon,nutmeg, thyme & cranberries.
Mix well and leave to simmer for 30-45 minutes, or until the squash has almost completely broken down and the sauce has thickened.

227 calories per serving, 0.2g F, 0.0g SF, 44.2g C, 6.9g S, 10.1g Fb, 11.9g P

This freezes well and refridgerates for up to 3 days. I know the combination of flavours sounds crazy, I was skeptical too, but it really tastes delicious! I eat it on its own, its quite a large portion. Would perhaps go well with a small green salad, and maybe some bulgur wheat or brown rice if you fancy some starchy carbs/grains.

UmbraForzare

I made this last night and I believe it's under 300 cals, depending on how much fish you use:

http://www.myfitnesspal.com/topics/show/190071-cajun-baked-salmon

jane77

Delmonte - Tomatoes, Canned, Diced With Green Chilies, 3 cup 180 36 0 6 18 (2 cans)
Great Value - Black Beans Canned, 2 cup 440 76 4 28 0 (1 can drain and rinse)
Tomatoes - Crushed, canned, 700 g 224 51 2 11 0 (1 big can)
Swanson - Chicken Broth - 99% Fat Free, 2 cup 10 0 0 1 0 (1 can)
Veggies: Corn (Frozen) - Frozen Whole Kernel Golden Corn, 2.001 cup 300 63 3 9 15 (3, 2/3 cups servings)
Turkey - Jennie-O - Ground Turkey Breast Extra Lean 99% Fat Free - Cooked, 20 oz 600 0 8 130 0 (1lb 4 oz)
Add Ingredient
Total: 1754 226 17 185 33
Per Serving: 146 19 1 15 3
Just throw this all in a crockpot last night like 10 min work and only 150 for a cup fab