Filling Dinner Under 300?

ooh I have a perfect Idea. 1/2 of Brown Rice, 1 c of chopped asparagus, and 3 oz chicken breast followed by 20 mins of running or elliptical

Do some more exercise so you can get a few more cals good luck

sushi. beef jerky. i'm serious

chicken breast and veggies. or fish

beans and rice
or scrambled eggs with tomatoes, spinach. and whole wheat toast or wrap

I was running low on calories a couple of nights ago so I did half an hour of Wii Fit and earned enough to have a proper evening meal

PIZZA!!
flat out wraps: 90cals
1/4 cup fat free cheese: 45 cals
1/4 cup Spaghetti sauce: 20 cals
1/2 cup onions: 23 cals
Add any veggies you like!
green peppers, olives, etc, etc.

Check out website hungrygirl.com this recipe is from that and many many others, lighter versions of foods we love but are horrible for us, good luck


Chop Chop Beef stir fry (hungry girl)
PER SERVING (entire recipe): 293 calories, 6.5g fat, 914mg sodium, 26g carbs, 7.5g fiber, 7g sugars, 35g protein -- PointsPlus™ value 7*

1/2 cup fat-free beef broth
1/2 cup fat free reduced sodium beef broth
1/2 tbsp. cornstarch
1/2 tbsp. reduced-sodium/lite soy sauce
1/2 tbsp. chopped garlic
1/4 tsp. crushed red pepper
4 oz. raw lean beefsteak filet
Dash salt, or more for optional seasoning
2 cups broccoli florets
1 cup sliced mushrooms
1 cup sugar snap peas
2 tbsp. chopped scallions
Optional garnish: thinly sliced scallions
In a bowl, combine beef broth, cornstarch, soy sauce, garlic, and red pepper. Whisk until cornstarch dissolves. Set aside.

Season beef with salt and thinly slice. Add to the bowl and toss to coat. Cover and let marinate in the fridge for 10 - 15 minutes.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add broccoli, mushrooms, sugar snap peas, scallions, and 1/4 cup of the marinade from the beef. Stirring occasionally, cook until broccoli softens, about 3 minutes. Add beef and remaining marinade. Stirring occasionally, cook until beef is cooked through, 2 - 3 minutes.

Serve it up and, if you like, season to taste with additional salt and garnish with sliced scallions. Enjoy!

MAKES 1 SERVING

Tyson grilled chicken breast 110. Better crocker instant mashed potatoes 80, and green giant individual serving broccoli and cheese 45. So thats 235 calories, you would even be able to throw in a roll if you wanted.

Members Marks (Sam's) chicken brat with mozzarella and Roasted Garlic 110 calories a piece and add some veggies I add in a single serving bag of brussel sprous (50 calories) 170 calories total. Add one more brat for under 300 and it is filling and tastes oh so good!!!!

Allrecipies.com will let you search for recipes under 300 calories--just put in whatever you're craving (beef? chicken? rice? soup? whatever) and it will come back with recipes with that ingredient that are under 300 cals. It's so great to be able to search this way!

Cauliflower Cous Cous (makes two servings)

Comes in Per Serving: kcal 299 carbs 30 fat 18 protein 12 fiber 12

Recipe lifted completely from blog The Clothes Make The Girl http://theclothesmakethegirl.blogspot.com/2009/09/eat-your-vegetables-cauliflower.html

Ingredients:
1 large head of fresh cauliflower
1/4 cup chopped onion (about 1/2 a small onion or 1/4 large)
2 tablespoons pine (pignola) nuts
2 tablespoons raisins, dried cranberries, or chopped dried apricots
1 tablespoon olive oil, separated into two 1.5-teaspoon servings
1/2 to 1 teaspoon cumin
1/2 to 1 teaspoon cinnamon

Note: I used pine nuts, but walnuts, pistachios, almonds, and pecans would all be very tasty. Mix it up and see what you like best!

1. Make the Fouscous.
Wash the cauliflower and break it into florets. Cut off the stem part. The stems can be chewy and unpleasant, and they don't cooperate with the food processor. The processing of the cauliflower has to be done in batches to get the right consistency. Sorry! If you want deliciousness, you're gonna have to do a little work.

Place a handful of florets in a food processor and PULSE until the cauliflower looks like couscous. (If you don't know what I mean, look at this.) Dump that batch into a bowl and repeat until all of the florets have been reduced to cauliflower dust. Measure about 3 cups for now, and put the rest in the fridge for later.

2. Prep the cauliflower.
Place the 3 cups of cauliflower in a microwave-safe dish and nuke for 5-7 minutes. It should be pretty tender. Set aside. The annoying prep work is almost done.

3. Sautée the onions.
Heat 1.5 teaspoons of olive oil over medium heat. When it starts to shimmer, add the onions and dried fruit, if you're going that way. (And I recommend you do... like, plan your other fruit that day around this pilaf. For real. Or leave the fruit out if you must. I made this without the pine nuts and fruit in a pinch, and it was almost as good.)

Sautée the onions and nuts and fruit over medium-ish heat until the onions and nuts begin to brown. Be gentle and give them time. The natural sugars in the onions will carmelize into a deep, rich flavor.

4. Add the spices and cauliflower.
Mix the spices together in a little cup. To replace their fabulousness, they need to be in embraced by some fat, so here's what you do: Push the onions to the side of the pan, and add the remaining 1.5 teaspoons of oil. Let it heat up a bit, then add the spices and stir stir stir everything together: onions, nuts, oil, spices, all co-mingling in happy harmony. When things get all fragrant, toss in the cauliflower and stir stir stir. Sprinkle the whole shebang with salt and pepper. Stir stir stir.

5. Eat! Oooh! Aaah!
Revel in your vegetable awesomeness. Maybe even feel slightly superior to people still making their pilaf with rice, bulgur, or couscous. (That's just SO Bactrian).

I've eaten this alongside a grilled chicken breast, as a bed under grilled and sliced chicken thighs, nestled next to a somewhat sad turkey burger found in the back of the freezer and heated in a pan while I growled that I really didn't buy enough protein at the store this time. Each meal was elevated by the Cauliflower Fouscous Pilaf. I hope you like it, too! (Next time I make it, I'm topping it with a pile of ground lamb sauteed with pine nuts, garlic, olive oil, and parsley.)

How about pasta: Spanakopita Orzo to more specific: I got this recipe from here and it is from Rachel Ray.
Spanakopita Orzo - 165 calories per serving!
1/2 1lb orzo pasta, cooked
1 small onion, finely chopped
3-4 garlic cloves, finely chopped or grated
1/2 cup vegetable stock
3 cups spinach, divided
1 cup reduced fat crumbled feta cheese
1 Tbsp Extra Virgin Olive Oil

In a medium skillet, heat 1 tbsp oil over medium high heat. Add in garlic and onions, cook 5 min or until tender. Meanwhile in a food processor, combine vegetable stock and 2 cups spinach; process until smooth. Once onions and garlic are tender, add in spinach mixture and stir until heated through (About 30 seconds). Remove from heat and add in cooked orzo, remaining spinach and feta cheese.

This makes 8 1/3 cup servings.

Per Serving
Calories 165, Carbs 23, Fat 5, Protein 8, Fiber 1, Sodium 280

You can add a low cal meat, steak, chicken cubed and marinated in olive oil, lemon, herbs and garlic (Suovlaki). Greek food is very healthy. I tried this Saturday and it was yummy. So said the whole family,

Hey I'm making lettuce wraps with ground turkey tonight and they're under 300 calories.

yummm all i can think about is cous cous now haha