dinner for under 400 caleries?

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I usually like doing some oven grilled veggies and a protein when I want a lean dinner. Toss a bunch of cubed veggies such as eggplant, red pepper, red onion and zucchini in a bit of olive oil, garlic and spices, then baking in the oven at 375 for 20 minutes. Serve with some grilled chicken or fish with a light lemon vinaigrette. That should be around 300 calories or so...

I love a HUGE bowl of spinach with a can of tuna and 2 tbls of ranch dressing(compliments brand) It will keep you under 400 and tastes great!

i got this recipe from another member on here and it was pretty tasty.

3 cans tuna, drained
crushed special K crackers, I used the herb ones, and i just took two servings and crushed them
2 eggs

mix it all together. Form patties with your hands, place in griddle (spray with Pam) and cook for four minutes, or until browned. Flip and cook until browned. Serve with some veggies and maybe a boiled potato.

230 calories per patty, thats what my recipe maker came up with.

this sounds awesome!

Fish is definitely a good choice. You can get a fillet of your favorite fish and wrap it in a piece of foil with a slice of lemon and a slice of onion and maybe a sprinkle of herbs. It takes about 20 minutes in the oven and is very tasty.

Another good option is a shrimp and veggie stir-fry. It's very filling and high on protein.

If you have a little more time, though it still takes less than an hour, you could roast a pork loin. It's very lean and the leftovers are great for sandwiches and salads.

Hi ,
your recipe for tuna burgers, how may servings does it make?

hormel's marinated tenderloin. Cheap. Easy on the grill. 3oz = 140 calories ( I usally have 6 oz) I like the terriaki.

Dinner is the hardest for me too!

I like to make a salad out of a can of tuna, a can of drained and rinsed garbanzo beans, whatever veggies I have on hand (usually red onion, tomatoes, cucumbers, and celery), and a tiny bit of lowfat ranch and light mayo or a lemon vinnegrette(olive oil, lemon juice and zest, dijon mustard, s&p). Serve it on a big bed of baby spinach...YUM. The tuna/bean mixture will make 2-3 servings, depending on how many veggies you have in it.

Chicken and Root Vegetable Potpie

YIELD: 8 servings

Ingredients
3 cups fat-free, less-sodium chicken broth
1 1/2 cups frozen green peas, thawed
1 cup (1/2-inch) cubed peeled baking potato
1 cup (1/2-inch) cubed peeled sweet potato
1 cup (1/2-inch) cubed peeled celeriac (celery root)
1 cup (1/2-inch-thick) slices parsnip
1 (10-ounce) package frozen pearl onions
1 pound skinless, boneless chicken breasts, cut into bite-sized pieces
2/3 cup all-purpose flour (about 3 ounces), divided
1 1/2 cups fat-free milk
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh thyme
1 1/2 teaspoons salt
1 teaspoon freshly ground black pepper
Cooking spray
1 sheet frozen puff pastry dough, thawed

Preparation
Preheat oven to 400°.

Bring broth to a boil in a large Dutch oven. Add peas and next 5 ingredients (through onions) to pan; cover, reduce heat, and simmer for 6 minutes. Add chicken; cook for 5 minutes or until chicken is done. Remove chicken and vegetables from broth with a slotted spoon; place in a large bowl.
Increase heat to medium. Lightly spoon flour into dry measuring cups; level with a knife. Place all but 1 tablespoon flour in a medium bowl; gradually add milk to bowl, stirring with a whisk until well blended. Add milk mixture to broth; cook for 5 minutes or until thickened, stirring frequently. Stir in chicken mixture, parsley, thyme, salt, and pepper. Spoon mixture into an 11 x 7-inch baking dish coated with cooking spray.

Sprinkle remaining 1 tablespoon flour on a work surface; roll dough into a 13 x 9-inch rectangle. Place dough over chicken mixture, pressing to seal at edges of dish. Cut small slits into dough to allow steam to escape; coat dough lightly with cooking spray. Place dish on a foil-lined baking sheet. Bake at 400° for 16 minutes or until pastry is browned and filling is bubbly


Amount per serving
Calories: 388
Calories from fat: 30%
Fat: 13g
Saturated fat: 2g
Monounsaturated fat: 3g
Polyunsaturated fat: 7.1g
Protein: 21.9g
Carbohydrate: 45.7g
Fiber: 4.4g
Cholesterol: 34mg
Iron: 3mg
Sodium: 790mg
Calcium: 115mg

Chicken Tetrazzini

YIELD: 2 casseroles, 6 servings each (serving size: about 1 1/3 cups)

Ingredients
1 tablespoon butter
Cooking spray
1 cup finely chopped onion
2/3 cup finely chopped celery
1 teaspoon freshly ground black pepper
3/4 teaspoon salt
3 (8-ounce) packages presliced mushrooms
1/2 cup dry sherry
2/3 cup all-purpose flour
3 (14.5-ounce) cans fat-free, less-sodium chicken broth
2 1/4 cups (9 ounces) grated fresh Parmesan cheese, divided
1/2 cup (4 ounces) 1/3-less-fat cream cheese
7 cups hot cooked vermicelli (about 1 pound uncooked pasta)
4 cups chopped cooked chicken breast (about 1 1/2 pounds)
1 (1-ounce) slice white bread

Preparation
Preheat oven to 350°.
Melt butter in large stockpot coated with cooking spray over medium-high heat. Add onion, celery, pepper, salt, and mushrooms; sauté 4 minutes or until mushrooms are tender. Add sherry; cook 1 minute.

Lightly spoon flour into a measuring cup; level with a knife. Gradually add flour to pan; cook 3 minutes, stirring constantly (mixture will be thick) with a whisk. Gradually add broth, stirring constantly. Bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Remove from heat.

Add 1 3/4 cups Parmesan cheese and cream cheese, stirring with a whisk until cream cheese melts. Add the pasta and chicken, and stir until blended. Divide the pasta mixture between 2 (8-inch-square) baking dishes coated with cooking spray.
Place bread in food processor; pulse 10 times or until coarse crumbs form. Combine breadcrumbs and 1/2 cup Parmesan cheese; sprinkle evenly over pasta mixture.

Bake at 350° for 30 minutes or until lightly browned. Remove casserole from oven; let stand 15 minutes.
To freeze unbaked casserole: Prepare through Step 5. Cool completely in refrigerator. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.

To prepare frozen unbaked casserole: Thaw casserole completely in refrigerator (about 24 hours). Preheat oven to 350º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover casserole with reserved foil; bake at 350º for 30 minutes. Uncover and bake an additional 1 hour or until golden and bubbly. Let stand 15 minutes

Amount per serving
Calories: 380
Calories from fat: 29%
Fat: 12.2g
Saturated fat: 6.6g
Monounsaturated fat: 3.4g
Polyunsaturated fat: 0.7g
Protein: 33g
Carbohydrate: 32.7g
Fiber: 2g
Cholesterol: 66mg
Iron: 2.8mg
Sodium: 964mg
Calcium: 319mg

One of my favorite and easiest recipes is shrimp sautéed in 2 tsp olive oil. Once it's mostly cooked, you add Rotel diced tomatoes with chiles, let it simmer for 2-4 minutes and then sprinkle with 3 Tbs feta cheese. Serve over brown rice. Low calorie and fat and tasty!