I'd love for you to share your low cal dinner recipes?!
I'd love for you to share your low cal dinner recipes?
thanks in advance;)
Answers:
My favorite healthy dinner (that is really simple) would be Pasta w/ marinara sauce and grilled veggies =]
Ingredients
2 tablespoons extra-virgin olive oil
10 large fresh tomatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon minced garlic
2 tablespoons chopped onion
1 tablespoon chopped fresh basil or 1 teaspoon dried basil
1 teaspoon sugar
1/2 teaspoon dried oregano
1/8 teaspoon freshly ground black pepper
2 red peppers, sliced into chunks
1 yellow summer squash, sliced lengthwise
1 zucchini, sliced lengthwise
1 sweet onion, sliced into 1/4-inch-wide rounds
8 ounces whole-wheat spaghetti
Directions
To make the marinara sauce, in a heavy skillet, heat 1 tablespoon of the olive oil over medium-high heat. Add tomatoes, salt, garlic, chopped onions, basil, sugar, oregano and black pepper. Simmer uncovered until the sauce thickens, about 30 minutes.
Prepare a hot fire in a charcoal grill or heat a gas grill or broiler (grill). Away from the heat source, lightly coat the grill rack or broiler pan with cooking spray. Position the cooking rack 4 to 6 inches from the heat source.
Brush the red peppers, squash, zucchini and sweet onion with the remaining olive oil. Place the vegetables on the grill rack or broiler pan. Grill or broil, turning as needed, until the vegetables are tender, about 5 to 8 minutes. Transfer the vegetables to a bowl and set aside.
Fill a large pot 3/4 full with water and bring to a boil. Add the pasta and cook until al dente (tender), about 10 to 12 minutes, or according to package directions. Drain the pasta thoroughly.
Divide the pasta evenly among individual plates. Top with the marinara sauce and grilled vegetables. Serve immediately.
Nutritional Analysis(per serving)Calories 270 Monounsaturated fat 4 g
Protein 8 g Cholesterol 0 mg
Carbohydrate 46 g Sodium 380 mg
Total fat 6 g Fiber 4 g
Saturated fat 1 g
salmon patties tuna fish turkey
I don't know how lo cal it was but for dinner I had
A sandwich of mayonnaise with sliced up green onions and sliced up radishes.
Then just a few minutes I had blueberries.
I won't mention the cookies, they weren't lo cal anyway.
Line a pyrex dish with some olive oil, place chicken pieces in pan, rolling them to oil both sides. Bake until brown and almost done. Remove and if you're being extra good, remove the skin. Drain off grease. Cover with BBQ sauce and return to the oven until the sauce is cooked through. Serve with brown rice (again if being good) or anything else and a fresh green salad.
Garlic Pesto-Stuffed Chicken Breast
Serving: 4
INGREDIENTS:
# 4 boneless, skinless chicken breasts
# 1 batch Roasted Garlic Pesto
# 1/4 cup crumbled goat cheese
# Salt and freshly ground black pepper
# Vegetable cooking spray
DIRECTIONS:
Heat a cast iron griddle or skillet over high heat. Preheat the oven to 350 degrees F.
Meanwhile, using a sharp paring knife or boning knife, make a crosswise slit at the end of each chicken breast, cutting through the middle to form a pocket and being careful not to cut through the outside of the chicken breast. Fill each of the pockets with 2 heaped tablespoons of the Roasted Garlic Pesto and 1 tablespoon goat cheese. Press the cut ends together, and season the chicken breasts with salt and pepper.
Spray the hot griddle lightly with cooking spray and add the chicken breasts. If your pan is not large enough to hold all of the chicken breasts without crowding, saute the chicken in batches. Let the meat cook undisturbed for a few minutes. Sear to a golden brown, about 4 minutes, and turn the breasts over and cook on the other side until golden brown, about 4 minutes. Place the pan in the oven and allow the chicken to sizzle slowly for 5 to 7 minutes, or until the breasts are cooked through. They should feel firm but not hard when you press on them. Remove from the pan and serve, either whole or sliced crosswise into 3 pieces each.
To Make the Roasted Garlic Pesto: Preheat the oven to 375 degrees F. Slice the tops off of 4 heads of garlic. Lightly spray the heads with olive oil cooking spray. Wrap in lightly oiled aluminum foil and roast 1 hour. Allow to cool before handling.
Separate the garlic cloves and squeeze the pulp out into the bowl of a food processor fitted with the stainless steel blade. Add 2 cups fresh basil leaves, chopped, and 1 teaspoon pine nuts. Puree until smooth. Stir in 2 teaspoons Parmesan cheese. Add salt to taste.