dinner=380 calories..

lotusspark

Anyone have a 380 calorie meal they might share..I'm in alurch..Thx.

Gallowmere1984

Mine was 349. Two chicken legs, some spicy barbecue sauce, and a baked red skin potato with sriracha chili sauce.

ETA: the chicken legs were a touch on the smaller side, and I weigh them before hand, then weigh the bone and whatever's left afterward so I know how much I actually ate.

AlongCame_Molly

Homemade chicken Caesar salad with grilled chicken, croutons, romaine lettuce and 2 tbs Caesar dressing, Delicious!

Or a 3-white, 1-full egg omelette loaded with veggies

Or half a stuffed bell pepper filled with rice pilaf ground beef and topped with cheese. The way we do them they usually end up under 400 for a 1/2, And they are really filling and delicious. Here's how I do them:

Cut a bell pepper in half, blanch in boiling salt water until bright green and slightly soft. Remove from water, set aside to dry.

1/2 cup rice in a rice cooker. Add 1 C water and
1 chicken bouillon cube
1 grated carrot
1-2 chopped roma tomatoes
1 large chopped celery stalk

while rice is cooking, brown 2 servings of ground beef with about 1/2 an onion. Salt and pepper to taste.

When the rice is done mix the meat and onion in, fill the pepper halves with the rice and meat mixture, and top with a little grated cheese. SO good! Serves 2.

kcritter77

I had this last night!

226 Calorie Veggie and Egg Shirataki Noodle Stir Fry (with pic)
Posted on 02/05/2013 by finallychelle

For this morning’s stir fry I combined:

1) onion (1/2)
2) green onion (2 stocks)
3) baby bok choy (1/2)
4) sliced mushrooms (1/2 cup)
5) diced roma tomato
6) shirataki noodles (1pkg)

Once they were done I sprinkled in some garlic powder, black pepper and cayenne pepper.

Then I poured one beaten egg over everything and topped with one 40 calorie corn tortilla that I had cut into strips and microwaved until crispy.

After transferring it to the plate I spritzed on some buttery spray and served.

The entire recipe had 226 calories, but only half of it is pictured above.

And, yes, that’s a full sized dinner plate.

It was delicious, of course, and I’m ready for a nap.

Nutritional information: 6 fat grams, 276 mg sodium, 29 carbs, 7 grams fiber, 11 grams protein.

Gramps251

You should be able to eat eggs in some form to hit that goal.

cmeiron

I'm having a big bowl of lentil and sweet potato dahl. It would come to about 380 with half a naan bread

http://pinterest.com/pin/559290847444035690/

AllonsYtotheTardis

tonight I'm having some of this:

www.skinnytaste.com/2011/08/sesame-encrusted-baked-chicken-tenders.html

and some of this:

http://www.canadianliving.com/food/middle_eastern_spiced_carrots_and_parsnips.php

and 1/2 glass of skim milk.

Comes in at 387

akern1987

Try a Gortons grilled Tilapia filet (about 80 calories each) and a nice side of steamed veggies, or if you need some carbs, try about a cup of cheese tortellini (no sauce, just a smidge of butter and a sprinkle of parm).

That shold be around 380ish?
Delish!

RadioactivePirate

Baked fish with steamed vegetables would be very satisfying and well under that. I usually bake in parchment paper with lemon juice and spices.

I also have been making chili recently. Here's the recipe I'm eating for dinner tonight:

Buffalo Chicken Chili
2 1/2 lbs chicken breast
1 can each of black beans, small red beans, and blackeyed peas, drained and rinsed
1 can diced tomatoes
3 cups V8
1 bunch celery, chopped into big chunks
1 yellow onion, diced
1/2 bottle Frank's buffalo sauce (about 3/4 cup, more or less to taste)
a few tablespoons of tomato paste
1 small 8oz can tomato sauce
1 tbsp butter (optional)
spices: chili powder, pepper, thyme, garlic powder, onion powder, parsley. (don't add salt, the sauce and v8 have plenty!)

Combine all ingredients and cook in slow cooker on low for 8 hours, then shred the chicken. Makes 9 servings.

A serving of this with a bit of cheese or greek yogurt is super filling and would be under 380. You can mix up the tomato ingredients based on what you have. I also add different beans depending on what I have, I often only use the red and black beans, but this time I added black eyed peas just because I had to use them up. The butter ups the "buffalo" flavor a little bit without adding more heat, but you can make it without if you're anti-butter.


Edited to add: you could of course make it on the stove. I would probably in that case cube the chicken and cook it that way. I just love my crock pot.

krickeyuu

5 oz. salmon pan seared in 1 tsp olive oil, mango salsa, 1/2 cup brown rice, 1 medium zuccini or yellow squash, steamed

lotusspark

Thank you everyone for the lovely replies. I'm going to bookmark this, excellant ideas.I did settle up on some
brussel sprouts, a turkey patty, cabbage and humus..it was filling too.

laciemn

My dinner was 387 which was pork stir fry(sans soy sauce) which consisted about 1/2 pork chop, 3 large mushrooms, 2 slices of onions, 1/2 cup of broccoli, along with a a cup of soup I made from the pork bone, celery, broccoli and onion. If you ever make this, I would suggest steaming the broccoli before you stir fry it and saving the water for the soup.
To season the stir fry, you might want to add salt, sriracha sauce, garlic, ginger and about 1/2 teaspoon of sugar or honey. Don't use soy sauce or Teriyaki unless you don't care about sodium or MSG.
To season the soup, a little salt and pepper.

laciemn

Buffalo Chicken Chili
2 1/2 lbs chicken breast
1 can each of black beans, small red beans, and blackeyed peas, drained and rinsed
1 can diced tomatoes
3 cups V8
1 bunch celery, chopped into big chunks
1 yellow onion, diced
1/2 bottle Frank's buffalo sauce (about 3/4 cup, more or less to taste)
a few tablespoons of tomato paste
1 small 8oz can tomato sauce
1 tbsp butter (optional)
spices: chili powder, pepper, thyme, garlic powder, onion powder, parsley. (don't add salt, the sauce and v8 have plenty!)

Ooh that sounds reeeally good

zillah73

My dinner tonight was 362 calories. Whole wheat penne with fresh squash, basil, cannellini beans and a little parmesan. Feel free to check out my food diary for ingredients/quantities. There is no "recipe"... just cook the pasta, then throw everything else in. The squash stays raw and crunchy and it is very light, refreshing and filling.