Recipes < 300 calories

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

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.

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

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.

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