300 Calorie Dinner Ideas?

MrsLg

bump!

mhyndman

Great Ideas!:happy:

jojonesnz

pork and snow pea stirfry: serves 4 (337cal)
1 T sesame oil
600g snow peas, trimmed
2 Green onions, thinly sliced
1 T toasted sesame seeds
400g Chinese bbq pork, thinly sliced

1. heat oil in wok or large frying pan, stir fry snow peas and onion for around 5 mins or until the snow peas are slightly tender.
2. Add seeds and pork to wok, stir fr to combine

chicken and vegetable soup: serves 4 (190cal)
2 C water
1.5 L chicken stock
1 medium carrot (120g), diced into 1cm peices
2 trimmed salary stalks (200g), sliced thinly
1.2 Small cauliflower (500g), sut into florets
350g chicken breast fillets, sliced thinly
2 Large zucchini (300g, cut into 1cm peices
150g snow peas, trimmed, sliced thinly
3 green onions, sliced thinly

1. combine the water and stock in large saucepan, bring to a boil. Add carrot, celery, and cauliflower, return to a boil. Reduce heat, simmer covered, about 10minutes or until cooked through
2. add chicken and zucchini, cook, covered about 5 mins or until chicken is cooked through
3. stir in snow peas and onion

mixed vegetable and herb frittatta: serves 4 (166 cal)
2 t olive oil
2 cloves garlic, crushed
2 medium zucchini (240g), sliced thinly
80g swss brown mushrooms, sliced thinly
180g baby spinach leaves
3 eggs
8 egg whites
1/4 C fresh basil
1/4 C coarsly grated parmesan cheese

tomato salad
250g yellow teardop tomatoes, halved
250g cherry tomatoes, halved
1.4 C loosely packed fresh baby basil leaves
2 T balsamic vinegar

1. make tomato salad
2. heat oil in frypan, cook garlic and zuchhini, stirring until zucchini is tender. add mushrooms and spinach, cook stirring until spinach wilts slightly
3. beat egss and egg whites in medium bowl; stir in basil
4. pur egg mixture into pan, cook uncovered over medium heat about 10mins or until set. sprinkle with cheese , place under pre heates grill until frittata is browned lightly. Serve with salad

HollyRutledge

bumping for later

HollyRutledge

I had a good one tonight actually and it was EASY to make.

Chicken Tikka with brown rice & spinach salad
Serves 3
Ingredients:
skinless, boneless chicken breasts - approx 1lb
1 jar of Pataks Tikka Masala Curry cooking sauce (in the Intl section of the grocery store)
Any brown rice
homemade oil& vinegar dressing

Get your rice cooking first or later if it's microwave.
Cut the chicken up into small chunks and cook in a hot skillet with a spray of oil for 4 minutes
Add the whole jar of sauce and stir, cook for another 10-12 minutes stirring occasionally
That's it!!

Portion sizes for you:
chicken - 4 oz
sauce 1/2 cup = 1/3 of jar
rice - 1/4 cup
spinach - 1 cup
vinaigrette - 1/4 tblspoon

Your portions only add up to approx 275 calories but it feels like more.

Enjoy!

I LOVE Pataks...I use the Tikka paste and put mine on a 100 cal tortilla with fat free cheese...about 275 as well

morganadk2_deleted

Butternut Squash and Lentil Casserole

Ok, this is one of my absolute favourites. My daughter gave me this recipe, she makes it with cranberries and i make it 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 or Prunes
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 or Prunes

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.


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


Bolognaise

What would any recipe blog be without a classic bolognaise! This recipe was passed down to my daughter!, its just a basic bolognaise recipe, but it really is delicious. I tend to eat it without pasta as a full meal, but if you're having pasta then you could stretch the servings further, say double as many portions. You can of course use a vegetarian alternative to the beef. I very rarely eat red meat any more, so this is a rare treat, or cooked when I have non-vegetarian guests.

Bolognaise
Serves: 3

250g extra lean minced beef
400g tinned tomatos
1/2 red pepper
1/2 yellow pepper
8 mushrooms
1 tbsp ketchup
50g celery
1 large onion
2 cloves garlic
2g basil
2g parsley
4g oregano

Slice the onions and garlic and dry fry, or fry with a little water so it doesn't stick.
Once the onions have started to soften, add the chopped mushrooms, peppers, and herbs.
Once all the veg is soft, add the minced meat.
Once the meat is browned, add in the chopped tomatoes and ketchup.
You can eat it straight away, but trust me it won't taste anywhere near as good as it will if you leave it to simmer for 45 mins, stirring occasionally.

228 calories per serving, 5.8g F, 2.1g SF, 15.9 C, 8.2g S, 4g Fb, 29.1g P

iojoi

i stir fry various fish pieces & prawns and serve it with rice noodles veg with dribbles of sweet chilli sauce and salad

iojoi

sorry i quoted instead of editing ... is there a delete button?

krislshoe

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thatmaggiegirl

bump!

smlamb33

This sounds great! I never thought about using a tortilla shell!

Lulumaguloo

HUNGRYGIRL.com she has some that are under 200 or under 300. I've tried the faux fried chicken it was great and so was the Sweet & Sticky sesame chicken AWESOME!

jansus

some great recipes on here and because I am in the uk I have bought some "cup" measurements so I can try some.

mommybrain82

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AbbieK06

I don't know if anyone else said this (there were a ton of replies), but I recently bought the Betty Crocker 300 Calorie Cookbook. We've been trying recipes from this book and haven't been disappointed yet. Tonight we had the Garlic Shepards Pie (I loaded it into the database on here) and it was delicious and a big hit with my husband as well!

cklbrown

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traceymccune

I bought a cook this, not that cookbook...everything in it is 350 cal and under. I have only made a couple of things so far, but they were pretty good!

DHalaby73

Made this tonight for dinner it was AWESOME...didn't include bacon but you can..

Shrimp Cobb Salad

YIELD: 4 servings
TOTAL:20 MINUTES
Ingredients
4 slices center-cut bacon
1 pound large shrimp, peeled and deveined
1/2 teaspoon paprika
1/4 teaspoon black pepper
Cooking spray
1/4 teaspoon salt, divided
2 1/2 tablespoons fresh lemon juice
1 1/2 tablespoons extra-virgin olive oil
1/2 teaspoon whole-grain Dijon mustard
1 (10-ounce) package romaine salad
2 cups cherry tomatoes, quartered
1 cup shredded carrots (about 2 carrots)
1 cup frozen whole-kernel corn, thawed
1 ripe peeled avocado, cut into 8 wedges

Preparation
1. Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan; cut in half crosswise. Wipe pan clean with paper towels. Increase heat to medium-high. Sprinkle shrimp with paprika and pepper. Coat pan with cooking spray. Add shrimp to pan; cook 2 minutes on each side or until done. Sprinkle with 1/8 teaspoon salt; toss to coat.

2. While the shrimp cooks, combine remaining 1/8 teaspoon salt, juice, oil, and mustard in a large bowl, stirring with a whisk. Add lettuce; toss to coat.

3. Arrange about 1 1/2 cups lettuce mixture on each of 4 plates. Top each serving with about 6 shrimp, 1/2 cup tomatoes, 1/4 cup carrot, 1/4 cup corn, 2 avocado wedges, and 2 bacon pieces


Amount per serving
Calories: 332
Fat: 15.2g
Saturated fat: 2.9g
Monounsaturated fat: 8g
Polyunsaturated fat: 2.6g
Protein: 30g
Carbohydrate: 21.8g
Fiber: 7.5g
Cholesterol: 181mg
Iron: 4.3mg
Sodium: 551mg
Calcium: 110mg

PecanTanDiva

I can't wait to try some of these recipes

almarsala

Oh god...BUMP! so hungry now haha