Simple recipes?

2 large chicken breasts
1 can rotel
1 can black beans
1 can low sodium corn
1 packet taco seasoning

Crock pot on low 6-8 hours
Shred chicken
Serve with tortillas or on a salad
2/3 c 124 calories

Here are a few that I found, but haven't tried yet. They are dinner ideas that are 500 calories or less. You would just have to adjust your calorie intake for breakfast and lunch. Also, if you're on Pinterest, you can find allot on there, Pin them and try at a later date! ) Hope these help!!! )

Bean Margherita Penne
Ingredients
3/4 cup whole wheat penne
1/4 cup canned white beans, rinsed and drained
1 1/2 cups cherry tomatoes, halved
1 tablespoon olive oil
1/2 cup fresh basil, chopped
1 garlic clove, minced
2 tablespoons grated Parmesan cheese
Make it: Cook noodles, drain, return to pot. Toss with next 5 ingredients, warm for 5 minutes. Top with Parmesan.


Shrimp Fried Brown Rice
Ingredients
1 cup cooked brown rice
1 tablespoon sesame oil
1 tablespoon low-sodium soy sauce
1 garlic clove, minced
1 tablespoon grated ginger
3 ounces precooked shrimp
2 cups bok choy
Make it: Saute first 5 ingredients for 3 minutes. Add shrimp and bok choy and cook for 5 minutes more.

This one is pretty simple:
From Lone Star Steakhouse
1/2 Delmonico steak
Side of steamed vegetables

Lemon Basil Pasta With Summer Squash
INGREDIENTS
2 ounces (2/3 cup) dry whole-wheat penne
1/2 cup chopped zucchini
1/2 cup chopped yellow squash
1/2 cup canned white beans, rinsed and drained
1 lemon, juiced
1/4 cup chopped fresh basil
1 tablespoon Parmesan cheese
1 tablespoon olive oil
DIRECTIONS
1. Boil pasta and drain. Toss with remaining ingredients.

Grilled Chicken Sausage With Italian Tomato and Cucumber Salad
INGREDIENTS
1 Italian-style chicken sausage link
1 whole-grain hot dog bun
2 tablespoons jarred spaghetti sauce
3/4 cup chopped tomato
3/4 chopped cucumber
2 tablespoons light Italian salad dressing
2 tablespoons pine nuts
2 tablespoons chopped fresh basil
DIRECTIONS
1. Grill sausage and put in bun with spaghetti sauce. Combine tomato, cucumber, dressing, pine nuts and basil.

Italian Sausage & Veggie Pasta
Ingredients:
2 ounces uncooked whole-wheat pasta
1/2 cup spaghetti sauce
1 pre-cooked Italian-style chicken sausage, sliced into rounds
2 garlic cloves, minced
1/2 cup chopped mushrooms
1/2 cup chopped onions
1/2 cup chopped zucchini
2 tablespoons grated Parmesan cheese
Make it: Cook pasta according to package directions. Heat spaghetti sauce, sausage, garlic and vegetables for about 12 minutes, until veggies are tender. Top pasta with sauce mixture and sprinkle with cheese.


Steak & Pepper Tacos
Ingredients:
1 tablespoon olive oil
1 teaspoon cumin
1 garlic clove, minced
3 ounces steak strips
1 1/2 cups sliced green and red bell peppers
1/2 cup sliced onion
2 small (6-inch) whole-grain tortillas
4 tablespoons salsa
2 tablespoons low-fat sour cream
Make it: In a skillet, saute olive oil, cumin and garlic for 1 minute. Add steak strips and cook about 5 minutes. Add pepper and onion slices and cook for another 8 minutes. Place mixture in tortillas and fold. Top with salsa and sour cream.

Stuffed Chili & Cheese Potato
Ingredients:
1 medium potato
1/2 cup turkey or vegetarian chili
2 cups frozen broccoli
1/4 cup shredded cheddar cheese
Make it: Microwave potato for about 7 minutes. Wrap it in foil and let sit for 5 minutes. In a pot, warm chili and broccoli. Cut potato lengthwise, top with chili mixture, and sprinkle with cheese.

Cajun Chicken With Dirty Rice
Ingredients:
1 teaspoon dried Cajun seasoning
4 ounces chicken breast
2 teaspoons olive oil
2 garlic cloves, minced
1 cup chopped onion
1 green bell pepper, diced
2 tablespoons tomato paste
Few dashes Tabasco sauce, to taste
3/4 cup precooked brown rice
Make it: Sprinkle Cajun seasoning on chicken and bake or grill. Add oil to skillet; saute garlic, onion, bell pepper, tomato paste and Tabasco for 2 to 3 minutes. Add pre-cooked rice and saute for 5 more minutes. Serve chicken on rice.

Macaroni Salad
Ingredients
2 cup(s) elbow macaroni
4 large eggs
1/4 cup(s) reduced-fat sour cream
2 tablespoon(s) mayonnaise
1 tablespoon(s) Dijon mustard
3 tablespoon(s) fresh lemon juice
Kosher salt
Pepper
1 stalk(s) celery, halved lengthwise and thinly sliced
1 small green bell pepper, cut into 1/4-inch pieces
1 jarred pimiento or roasted red pepper, finely diced
2 scallions, thinly sliced
Directions
Cook the pasta according to package directions. Drain.
While the pasta is cooking, place the eggs in a small saucepan. Cover with water and bring to a boil. Remove from heat, cover and let stand for 12 minutes. Run under cold water to cool.
In a large bowl, whisk together the sour cream, mayonnaise, mustard, lemon juice, and 1/4 teaspoon each salt and pepper. Add the pasta and toss to coat.
Peel the eggs. Using the large holes on a box grater, grate one egg and 3 egg whites (discard the yolks). Fold the eggs into the pasta mixture along with the celery, bell pepper, pimiento, and scallions.

Crispy Baked Pork Chops - make a salad to go with this or a veggies dish!
Ingredients
1/4 cup(s) all-purpose flour
1 teaspoon(s) garlic powder
1/2 teaspoon(s) celery seed
1/4 teaspoon(s) cayenne
Kosher salt
Pepper
1 large egg
1 large egg white
1 tablespoon(s) Dijon mustard
1 1/2 cup(s) panko bread crumbs
1/2 cup(s) chopped fresh flat-leaf parsley
1/4 cup(s) grated Parmesan
2 teaspoon(s) olive oil
4 (each 1-inch-thick) bone-in pork chops
Directions
Heat oven to 425 degrees F. Line a rimmed baking sheet with foil and place a rack on top.
On a plate, combine the flour, garlic powder, celery seed, cayenne, and 1/4 teaspoon each salt and pepper. In a shallow bowl, whisk together the egg, egg white, and mustard. On a second plate, combine the panko, parsley, Parmesan, and oil.
Coat the pork chops in the flour, then in the egg mixture (letting any excess drip off) and finally in the panko mixture, pressing gently to help it adhere. Place on the rack.
Roast the pork chops until cooked through, 20 to 25 minutes. Let rest for 5 minutes before serving.


BBQ Beef & Mashed Potato Pie
Ingredients
2 pound(s) Yukon gold or white potatoes, peeled and cut into 2-in. pieces
Kosher salt and pepper
4 tablespoon(s) olive oil
1 large onion, chopped
1 1/2 pound(s) lean ground beef
4 plum tomatoes, seeded and diced
1/2 cup(s) ketchup
2 tablespoon(s) cider vinegar
1 tablespoon(s) Dijon mustard
1 tablespoon(s) molasses
1 tablespoon(s) Worcestershire sauce
Directions
Place the potatoes in a pot. Add cold water to cover; bring to a boil. Add 1 tsp salt; simmer until just tender, 15 to 18 minutes. Reserve ¼ cup of the cooking liquid; drain the potatoes and return to the pot. Mash with 3 Tbsp oil, ¼ tsp each salt and pepper and 2 Tbsp of the reserved cooking liquid (add more liquid if necessary).
While the potatoes are cooking, heat the remaining Tbsp oil in a large skillet over medium heat. Add the onion and ¼ tsp each salt and pepper and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
Heat broiler. Add the beef to the onion and cook, breaking it up with a spoon, until no longer pink, 5 to 6 minutes. Spoon off and discard any grease. Add the tomatoes and cook, stirring occasionally, for 4 minutes. In a bowl, whisk together the ketchup, vinegar, mustard, molasses and Worcestershire; add to the beef and cook, stirring, for 1 minute.
Transfer the beef mixture to a 2-qt broiler-proof baking dish and top with the mashed potatoes. Broil until beginning to brown, 2 to 4 minutes.


Three Cheese Macaroni with Spinach
Ingredients
1/2 stick(s) (4 Tbsp) butter, plus extra for baking dish
1 cup(s) chopped onion
cup(s) all-purpose flour
4 1/2 cup(s) milk
1/4 teaspoon(s) salt
1/4 teaspoon(s) pepper
5 ounce(s) Gorgonzola cheese, broken in chunks
5 ounce(s) fontina cheese, rind removed, cut in chunks
1 cup(s) grated Parmesan cheese
1 pound(s) mini penne pasta
1 bag(s) (6 oz) baby spinach
2 tablespoon(s) plain dry bread crumbs
Garnish: chopped parsley
Directions
Bring a large pot of lightly salted water to a boil. Heat oven to 375°F. Butter a shallow 3-qt baking dish or casserole.
Melt butter in a large saucepan over medium heat. Add onion and sauté 5 minutes until slightly softened but not browned. Whisk in flour; cook 2 minutes until blended. Slowly whisk in milk. Cook, whisking constantly, until mixture bubbles and thickens. Remove from heat; stir in salt, pepper, then Gorgonzola, fontina and 3⁄4 cup Parmesan cheese. Stir until cheese melts and sauce is smooth; set aside.
Stir pasta into boiling water. When water returns to a boil, cook 2 minutes less than time suggested on package. Drain well. Return pasta to pot, add spinach and cheese sauce and toss until spinach is wilted and pasta is evenly coated. Pour into prepared baking dish.
Mix rest of Parmesan with bread crumbs; sprinkle over top.
Bake about 30 minutes until browned on top. Cool 5 minutes before serving. Garnish with parsley.


Enchilada Pie
Ingredients
1 tablespoon(s) olive oil
1 cup(s) chopped green or red pepper
1 pound(s) lean ground turkey
2 teaspoon(s) ground cumin
1 can(s) (14-1⁄2 or 15 oz) diced tomatoes with garlic and onion
1/2 cup(s) enchilada sauce
1 can(s) (4 oz) chopped green chiles
1 cup(s) frozen corn kernels
3/4 cup(s) canned sliced black olives
Four 6- to 8-in. corn or flour tortillas
1 bag(s) (8 oz) shredded light 4-cheese Mexican blend
Toppings: sour cream, and chopped tomato, onion and scallion
Directions
You'll need a round 3-qt glass baking dish (casserole).
Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.
Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives.
Heat oven to 350°F.
Line bottom of baking dish with 2 tortillas. Top with 1⁄2 the meat mixture, then about 1⁄3 the cheese. Top with a tortilla, the remaining meat filling, 1⁄2 the remaining cheese, then remaining tortilla. Cover with foil.
Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.


Wine-Glazed Chicken Thighs
Ingredients
8 (about 2 lbs) chicken thighs, skin and visible fat removed
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper, or to taste
1 tablespoon(s) each olive oil and butter
2 tablespoon(s) fresh chopped rosemary or 2 tsp dried, crumbled
8 large leaves fresh sage or 2 tsp dried, crumbled
1 1/2 cup(s) dry red wine
3 teaspoon(s) minced garlic
Pinch of crushed red pepper
Garnish: fresh sage cut in narrow strips
Directions
Season chicken with salt and pepper. Heat oil and butter in a large, heavy nonstick skillet over medium heat. Add chicken, rosemary and sage and cook, turning chicken occasionally, 15 minutes or until golden brown.
Spoon off fat, leaving about 2 tsp in skillet. Add 1⁄4 cup of the wine, the garlic and crushed pepper.
Cook 20 minutes longer, turning chicken occasionally and spooning on all but 2 Tbsp of the wine as pan juices evaporate, until chicken is cooked through and coated with a deep brown glaze. Remove to warm serving plates.
Add remaining 2 Tbsp wine to skillet and cook, stirring in browned drippings from bottom of pan. Spoon pan juices over chicken and garnish. Good served with mashed potatoes and a mixture of green and wax beans.


Garlicky Roasted Shrimp, Red Peppers and Feta
Ingredients
1 1/2 large peeled and deveined shrimp
1 jar(s) roasted red peppers, drained and cut into 1-in. pieces
4 scallions, sliced
4 clove(s) garlic, thinly sliced
2 tablespoon(s) dry white wine
1 tablespoon(s) fresh lemon juice, plus wedges for serving
Kosher salt and pepper
2 tablespoon(s) olive oil
4 ounce(s) feta cheese, crumbled
Directions
Heat oven to 425°F. In a 1 1/2- to 2-qt baking dish, combine the shrimp, peppers, scallions, garlic, wine, lemon juice, and 1/4 tsp each salt and pepper.
Drizzle with the oil and sprinkle with feta. Bake until the shrimp are opaque throughout, 12 to 15 minutes.



Panfried Steaks with Super Toppers
Ingredients
4 boneless strip steaks (top loin) or rib-eye steaks (each about 8 oz and 1 in. thick)
1 teaspoon(s) kosher salt
Freshly ground pepper to taste
Directions
Heat a large skillet over medium-high heat about 3 minutes until very hot. Meanwhile, sprinkle steaks with salt and pepper.
Add steaks to skillet, leaving at least 1⁄4 in. between each. Cook 4 minutes, or until bottoms are well browned.
Turn steaks and cook 5 minutes more for medium-rare (140°F on an instant-read thermometer inserted from side into middle), or 6 minutes for medium (155°F). Transfer to plates. Let stand 5 minutes before serving.
Serve unadorned or with one of the following toppers. Have the ingredients ready to go before cooking the steaks.
3 SUPER TOPPERS (Each recipe is enough for 4 steaks and can be prepared while the steaks rest):
Chimichurri Sauce: In a food processor, purée 1⁄2 cup parsley leaves, 3 Tbsp olive oil, 2 Tbsp white wine vinegar, 3 cloves garlic, 1⁄2 tsp salt and a pinch of crushed red pepper.
Blue Cheese: Immediately after steaks are removed from skillet, sprinkle each with 2 Tbsp crumbled room-temperature blue cheese. The heat from the steaks will melt the cheese slightly.
Mustard-Horseradish Sauce: In a small bowl, mix 1⁄2 cup reduced-fat sour cream and 1 Tbsp each grainy mustard, horseradish sauce and sliced scallions. Stir in steak drippings, if desired.

Bump

Bump for later use

for breakfast,

I usually just have cereal to be honest, or toast. Sometimes if i wake up very hungry Ill have two egg omette with mushroom and a bit of cheese.



for lunch,

1 turkey steak (lean) cooked on grill for 10-15 mins, until browning.
1 Wholemeal pitta bread, warmed on grill for 1 min.
Chop the pitta in half, and open it up.
Chop the turkey, and put it inside the pitta with some low-cal coleslaw, and mixed leaf salad with carrot and red onion.

I usually serve it with more salad on the side. Its a good lunch meal cos it's quite filling but doesnt even top 300 cals on the scale

for dinner

Left over Turkey fried in a pan, with with chinese vegetabe stir fry mix,
Boil some water in a pan, throw in one nest of medium egg noodles,
Add half a small jar of weight watchers sweet and sour sauce
Add noddles, simmer pan until all is cooked and serve together!

I'm low on money right now, so I tend to use leftovers, I know you said you are not a fan of salad, i would really, really try and get into it and keep pasta as a treat because you can still make a hearty salad as a side dish to a meal and it will fill you up. you just need to try different things til you find something you like. I don't really eat pasta anymore, if I need carbs with a meal I have a few potatoes, or rice (brown/wholemeal.)

Hope you like what I have suggested! x

I feel the same way. I have found myself sticking to making the same things over and over again.

And then I found skinnytaste.com, and I have enjoyed the things I have made from it. i have only made Filippino Adobo Pork and Honey Sesame chicken from it so far, but both were really good.

I have Asian Glazed Chicken for dinner tonight to make, which sounds delicious.

1 cup of sugar
1 cup of peanut butter
1 egg
1 tsp of baking soda
1 tsp of cinnamon
1/2 tsp of vanilla extract

Mix and bake at 350 for 10 minutes. These are the most amazing peanut butter cookies ever. So good and so simple.

Oatmeal raisin cookies!!


3/4 cup butter, softened
3/4 cup white sugar
3/4 cup packed light brown sugar
2 eggs
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon ground cinnamon
1/2 teaspoon salt
2 3/4 cups rolled oats
1 cup raisins


Preheat oven to 375 degrees F (190 degrees C).
In large bowl, cream together butter, white sugar, and brown sugar until smooth. Beat in the eggs and vanilla until fluffy. Stir together flour, baking soda, cinnamon, and salt. Gradually beat into butter mixture. Stir in oats and raisins. Drop by teaspoonfuls onto ungreased cookie sheets.
Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

http://allrecipes.com/recipe/oatmeal-raisin-cookies-i/

bump, lots of great looking ideas! yum

Dinner:

The easiest?

Stock your freezer with salmon, cod (etc.) filets and shelled shrimp. ( I don't eat meat, but if you do...add chicken breasts..etc)
Stock your pantry with canned diced tomatoes, stock and canned beans (black, kidney, etc).( the beans sub as a protein)
Stock your spice cabinet with a RANGE of spices.....I always have cumin and chili powder for a Mex flavor, Five spice for Asian, Moroccan Seasoning, basil and oregano for Italian.....you get the idea.
In the summer.....go for fresh herbs. I actually freeze cilantro and rosemary to use all year.
Keep mixed greens, prepared little carrots, summer squash.....whatever fresh veggies you pick up once a week.

Now......

Just thaw your protein.
Throw it on a grill or in a broiler pan if it's winter or you don't have a grill.
Sprinkle on TONS of seasoning.
Grill or broil.

Saute up your chosen veggies....just one Tb of olive oil will do the trick.

Add some diced tomatoes.

Put hot veggies and protein over salad greens.

Let the protein and veggies come to near room temp. so they wilt the salad greens a bit.

A little balsamic vinegar, salt and pepper and ....VOILA!!! A dinner straight from heaven.

By the way....it took MUCH longer to type this than it takes me to make it. Seriously......................


Hey....I'm 57 years old. Have been (happily) married for 33 years. Raised two children and weigh what I did on the day I got married.

What great recipes! Thanks everyone!

SUNKEN TREASURE SHELLS (Original recipe taken from Cooks.com; my modifications in parenthesis)

1/2 (12 oz.) pkg. jumbo pasta shells (I make 12- 15 shells)
6 oz. crabmeat or imitation crab (I use a full package of Transocean imitation.It may be an 8 oz package)
6 oz. pkg. sm. frozen, cooked shrimp (I usually exculde and only do the imitation grab. Great with it, though)
4 oz. creamy Havarti cheese, cubed (If you can find dill Havarti, I use it and add the extra dill)
1 tsp. dill weed


SAUCE:
3 tbsp. butter (I've cut to 0.5 T of EVOO)
2 cloves garlic, minced
1/2 c. onion, chopped (I omit b/c hubby hates them)
1/4 c. finely chopped fresh parsley (I usually add ~3/4 tsp dried parsley)
1 tsp. dried basil
2 tsp. flour (I increase to 1T cornstarch)
1/2 c. dry white wine (I use chicken broth)
1/4 c. water (I exclude)
Salt and pepper to taste


Preheat oven to 350 degrees. Grease an 8x12 inch glass baking pan. Cook shells according to package directions.
In a medium bowl, combine crab, shrimp, cheese and dill. Stuff into shells and place open side up in baking dish.

Prepare sauce: Melt butter and saute garlic, onions, parsley and basil until tender. Reduce heat to low. Sprinkle in flour, stir. Slowly add wine and water, stir as sauce thickens. Add salt and pepper. Pour over shells. Bake for 30 minutes (I only bake ~15 min until the cheese melts).



With the modifications I've made, it's ~85 calories/shell. I typically eat 2 or 3 with a large salad and other vegetables. Leftovers are yummy.

bump

My husbands favorite dinner, super easy! kids love it too! This will look like something you buy at a gourmet restaurant
wild caught salmon filets - sprinkle generously Magic salmon seasoning, basil, garlic powder(without the salt), and drizzle with olive oil. Wrap in foil, cook 400 degrees for 18-20 minutes.

Package of quinoa, I get the tri-color from trader joes. Cook according to instructions, add TB of grassfed butter and salt to taste.

Sautee onions and mushrooms and use it to garnish quinoa.

I think I finished this in 30 minutes. If you're watching your carbs, skip the quionoa and use asparagus instead. Sautee crushed garlic in olive oil until a little brown, add asparagus (with ends cut), add a little soy sauce or oyster sauce, sprinkle some pepper ( a little salt optional). Cook for about 6 minutes.