What did you make for dinner?

Baked chicken breast broccoli and wild rice with quinoa

I had 4.2 oz wild salmon (broiled) with 2 oz whole wheat pasta, 174 grams of mixed vegetables, red onions and 146 grams of portabella mushroom and it was very filling.

I made pulled pork tonight. It's just my husband, our 3 year old, and myself so we don't make huge amounts.
1 lb of Pork Loin
2 tsp Liquid Smoke
Garlic
Pepper
Salt
Set in crockpot on low for 6 hours.
Once it's done I shred it, and add the BBQ sauce. My husband likes more sauce than I do, so that's why I wait until after it's cooked to add sauce. You can do what works for you.

First you have to define "low calorie". (:

My supper's are filling and work within my daily calorie goal but may be too high for yours.

Eggs, man. They're loaded with protein. I scramble two whole eggs and three egg whites in a big pan, and eat them with a tall glass of skim milk.

Alaskan Cod (lightly breaded and baked)
Roasted Brussle Sprouts
Rice (for rest of family)

Less than 20 min, under $10.

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Escarole and white bean soup

I've been playing with my new slow cooker.

On Monday night, I browned some chicken mince and onions, and while doing that I cut up a couple potatoes, 1 sweet potato, half a cauliflower, and a couple carrots and tossed them into the slow cooker. Then I added the chicken mince and onions. I have packets of McCormick's Slow Cooker recipe bases, so I mixed the Mild Chicken Curry one with light coconut milk and stirred it into the mix.

http://www.mccormick.com.au/Products/Recipe-Bases/Slow-Cookers/McCormick-Slow-Cookers-Mild-Chicken-Curry

It wasn't quite as done as I would have liked it when we served up the first helping of it on Tuesday. I had left it simmering for about 3 hours Monday evening and another couple hours on Tuesday after work and it probably needed another hour. But it was all right.

Last night, however, it was excellent!

Both nights we served it over brown rice.

I got a wok recently and have been making big stir fries - tons of veggies, two eggs scrambled in the wok for protein, served on rice if I have the calories for it. I'm not usually a fan of frozen veggies in anything but soup but have been enjoying frozen stir fry mixes, which cuts down on prep time. Stir fries are great because you can really just toss in whatever and tweak it to meet your calorie goals - more or less (or no!) oil, rice or not, some kind of sauce or just a few shakes of soy sauce and red pepper flakes, etc.

Tonight though was leftover slow cooker chicken chili served on a huge salad. I eat a lot of things on a bed of greens and veggies - chili, stew, basically anything that's not soup, since that gets a bit runny

My dinner wasn't low cal or probably hugely healthy but,it was incredibly filling and freaking fantastic. Crockpot Chicken pasta 663 cals per serving.

I try to pick one day a week when I have extra time, that I used to spend eating or watching TV and I cook. I'll bake chicken breasts with ribs and skin, and always make more than enough for extra meals. Then I have chicken cooked and can make a quick chicken salad, or a salad with chicken. Today, I used a leftover chicken breast, and made a pesto chicken dish. It was freakin amazing! I found the recipe on dietdoctor.com. I prefer a low carb diet. I don't get hungry, and don't have the need to graze, and I drop weight easier than any other way. It's a win win for me. The website I listed with the ingredients explains the benefits. Also, there is a great book that details the importance of a low carb, high fat diet. Yes, high fat! Your brain needs it. The book is: The Grain Brain. I recommend you check it out.

dlm4mom wrote: »

I am finding it hard to make quick low calorie meals that do not leave me feeling hungry as soon as I am finished cleaning the kitchen. Tonight I made salmon on the george forman grill with baked sweet potatoes. Maybe some of you who do not find it so difficult can share your menus?

It was a meatless night and I had tator tot nachos. I baked frozen tator tots and heated canned refried beans. Pretty minimal prep work on anything else. It was filling enough for me.
I pre-log things so I know when something fits my calorie goal and I adjust my other meals to accommodate. My dinners are usually 400-600 calories.

Get enough protein.
Add more vegetables. A simple salad with a vinaigrette dressing is pretty low calorie.
Drink a glass of water with your meal.

Eggplant and tofu stir fry over rice and mixed vegetables. Easy, about 400 cal.

Last night was lentil soup with courgettes, hunk of fresh bread, baked jerk chicken. Altogether 750 calories. I save the bulk of my calories for my evening meal as I can easily stay through the day without eating but I just cannot sleep on an empty stomach.