300 Calorie Dinner Ideas?

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Bumping for later too! Thanks for the great ideas

Just made this and it's really yummy and simple too! It's a very filling, quite big meal for one, or enough for two. It's 653 calories, so 326.5 per person.

75g long grain and wild rice
1 80g can John West No Drain tuna
1 150g Green Giant Salad Crisp sweetcorn

250g broccoli (it was 250g when I weighed it in the shop, but once the stalk comes off, it was about 150-175g)
75g frozen peas
1 tbsp(ish) Light Choices Cream Cheese (flavoured if preferred)

10 cherry tomatoes
Rocket
Sweet Chilli sauce


Firstly, boil the rice. I find the best way to do this is to measure the rice in a jug (should be about 120ml worth) and put it in a saucepan. Add exactly double the amount of boiling water (240ml). Bring to the boil, then stir once, turn down to a simmer and cover. Cook for 15 minutes until there's no water left in the pan. Put the tuna and sweetcorn straight into the rice and mix together on the heat so it warms up nicely.

Cut the cherry tomatoes in half and cook in a pan/wok until soft. Add as much rocket and sweet chilli sauce as you want and stir it all in and let the rocket wilt.

Cut the broccoli into little florets and cook in another pan/wok with the peas. The peas should defrost and cook at about the same time as the broccoli, then stir in the cream cheese until the veg is nice and coated.

If you start cooking the veg about 10 minutes after the rice went on, it should all be ready at the same time. There's a picture on my profile if anyone wants to see it.

Enjoy!

BIGGEST LOSER CHICKEN LETTUCE WRAPS (pg 78)
*Makes 4 (2-wrap) servings

1 can (8oz) bamboo shoots, drained and minced
1 can (8oz) water chestnuts, drained and minced
3 tablespoons sherry
2 tablespoons hoisin sauce
1 tablespoon unsalted freshly ground peanut butter or reduced-fat peanut butter
2 teaspoons low-sodium soy sauce
2 teaspoons hot-pepper sauce ( was too hot for me, so i'd try 1 teaspoon or none)
2 packets (.035oz each) sugar substitute (ex. Splenda)
1 tablespoon minced garlic
1 cup minced onion
½ pound ground chicken breast
2 teaspoons minced fresh ginger
¼ teaspoon salt
1 teaspoon toasted sesame oil
8 small leaves butter lettuce
1 whole green onion, chopped
1 small cucumber, seeded and sliced into 1 inch strips


1) In a medium bowl, combine the bamboo shoots, water chestnuts, sherry, hoisin sauce, peanut butter, soy sauce, hot-pepper sauce, and sugar substitute. Mix well and set aside.
2) Mist a large, nonstick skillet with olice oil spray and set over medium heat.
3) Add the garlic and cook for 2 minutes or until fragrant.
4) Add the onion. Cook, stirring occasionally, for 3-4 minutes, or until tender and just starting to brown.
5) Increase the heat to medium-high.
6) Add the chicken, ginger, and salt. Cook, breaking the chicken into small chunks, for 3-4 minutes, or until it is no longer pink.
7) Add the reserved bamboo shoot mixture. Cook for 2 minutes or until hot.
8) Stir in the sesame oil and then remove the pan from the heat.
9) Spoon the mixture evenly into lettuce leaves and top with green onion and cucumber.

Per serving: 191 calories, 16g protein, 22g carbs, 4g fat (less than 1g saturated), 33mg cholesterol, 5g fiber, 637mg sodium

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