How often do you go to the store without a clue as to what to cook and find yourself buying a bunch of groceries you never use? Well, that is me. I think to myself, if I have onions, canned tomatoes, garlic, then I can make something tasty with a meat. Then I buy 4-5 vegetables thinking it would go well with whatever meat I would make. Anyway, I basically walk the store and think as I go, which sometimes works, but mostly at the end of the week I end up with a trash full of wasted food.
So, when I was reading my Fitness magazine and found a section within it that offered meals around 500 calories and mentioned the recipes were good for the waistline I was intrigued! The seven recipes actually looked decent, and it allowed me to cook something different, rather than the same old meals I create with my mix-bag of groceries. I even did a nice job planning it and shopped only for 3 meals per week. The other issue is about mid-week Brian and I get cabin fever and must go out to eat. Over a two-week timeframe we made 6 of the 7 recipes, and were pleasantly surprised with all of the dishes. Therefore, for those of you who find yourselves bored with the same old recipes or unsure what to cook next, I thought I would share our experience with the six recipes and perhaps you, too, will be intrigued.
RECIPES, Courtesy of Fitness magazine (http://www.fitnessmagazine.com/workout/you-can-do-it/500-calorie-dinner-recipes/)
Eggplant Parmesan Pasta
A few weeks ago Brian made the best Eggplant Parmesan I have ever had. He fried it in a skillet, so of course, the little fat was tasty. However, the following recipe is baked, and it was still good. The panko gave it the texture and crunchy bite you want in Eggplant Parmesan without the guilt. We made our own marinara, which isn’t part of the article’s directions. I can send you a recipe if you would like one.
Directions:
Preheat the oven to 425 degrees. Beat 1 egg. Dip two 1/2-inch-thick eggplant slices in egg, coat with 2 tablespoons panko, and season with salt and pepper to taste. Place on a baking sheet lined with parchment paper, mist with nonstick cooking spray and bake 10 minutes a side. Meanwhile, cook 2 ounces whole wheat angel hair pasta. Toss pasta with 1/2 cup warmed marinara and top with baked eggplant, 2 tablespoons torn basil leaves, and 2 tablespoons grated Parmesan.
Orange Chicken with Asparagus
With this recipe the sauce is very tasty. We didn’t include the sesame seeds because I was in a rush and couldn’t find them at the store. I would suggest more patience than myself and make sure you include it in the recipe. The sesame seeds would have given the dish a nice bite. Even without it, though, we were pleased.
Directions:
Heat 1 tablespoon sesame oil in a large skillet over medium heat. Sauté 4 ounces chicken, sliced into 1/2-inch strips; 1 minced garlic clove; and 1/4 teaspoon red pepper flakes 7 minutes. Add 2 cups chopped asparagus and cook 3 minutes more. In a small bowl, whisk together 1 teaspoon reduced-sodium soy sauce, 1 teaspoon honey, 1 teaspoon sesame seeds, and juice and zest of 1 orange. Add to skillet and cook 1 minute. Serve over 1/2 cup cooked brown rice.
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| Forgot I took this picture-- would have looked prettier with sesame seeds :) |
Guacamole Burger
OK, I have never heard of broiled burgers, even though Brian asked if I paid attention to Burger King commercials, where they used to brag about their broiled technique. Eh, well. Nevertheless, broiled burgers weren’t too bad. The fat seems to settle on the pan, rather than your tummy, and it still left a decently juicy patty.
Directions:
Preheat the broiler. Mix 4 ounces lean ground beef with 1/2 teaspoon chili powder and 2 tablespoons chopped cilantro; form into a patty and broil 4 minutes a side. Place patty on bottom half of a whole wheat hamburger bun and top with 1/4 cup guacamole, 1 tomato slice, and top half of bun. Serve with 1 cup cubed watermelon.
Cajun Shrimp with Polenta
Overall, this dish was fairly simple, quick to assemble and make.
Directions:
Whisk 1/4 cup yellow cornmeal into 3/4 cup boiling water. Cook over low heat 10 minutes, whisking frequently; remove from heat, stir in 1 tablespoon grated Parmesan and set polenta aside. Heat 2 teaspoons olive oil in a medium skillet over medium heat. Sauté 1/2 cup chopped onion, 1 minced garlic clove, 1/2 teaspoon chili powder, and 1/2 teaspoon paprika 2 minutes. Add 1 cup chopped green bell pepper, 1/2 cup frozen corn, and 1/2 cup black beans; cook 6 minutes more. Add 12 large cooked shrimp and sauté until warmed through. Serve over polenta.
Potato Nachos
The recipe calls for ground turkey, so I bought ground turkey, even though I know Brian hates anything ground, unless it is BEEF. But I thought, too bad. We are sticking to the 500 calories, flat belly recipe. Needless to say, Brian was very apprehensive and made sure he was the one to cook and season the meat, so he could bear to eat it. With the ground turkey it wasn’t too bad, and Brian would admit it now. However, we made it, again, last week, and this time with ground beef-- yes, Brian is right- beef is better. But the turkey is OK, too, so if you are not as picky as he, then stick to the recipe’s ingredients. You shouldn’t be disappointed.
Directions:
Preheat the oven to 400 degrees. Cut 1 medium potato into 8 wedges, place on a baking sheet, mist with nonstick cooking spray and bake 30 minutes, flipping once. In a medium skillet over medium heat, sauté 3 1/2 ounces lean ground turkey, 3 tablespoons water, and 1 tablespoon taco seasoning 8 minutes. Top potatoes with cooked turkey, 1/4 cup shredded cheddar, 1 cup shredded romaine, 1/2 cup diced tomato, 1/4 cup low-fat plain Greek yogurt, and 1 thinly sliced scallion
Tortilla-Crusted Salmon with Santa Fe Rice
When my mother was up to visit, we made the fish and were all pleasantly surprised. I have never used corn chips as a batter, and yes, it is indeed made of corn, so why shouldn’t it taste similar to corn meal? It was really good. The salmon was moist, and the chips provided the fried texture without the calories. Do you notice a theme here? Healthy, fake frying can be good.
Directions:
Preheat the oven to 350 degrees. Crush 4 tortilla chips in a ziplock bag. Beat 1 egg. Dip one 4-ounce salmon fillet in egg and coat with crushed tortilla chips. Place on a baking sheet lined with parchment paper and bake 15 minutes. Meanwhile, heat 1 teaspoon olive oil in a medium skillet over medium heat. Sauté 1 minced garlic clove, 2 tablespoons canned chopped green chilies, 2 cups diced bell pepper, and 1/2 cup cooked brown rice 5 minutes; stir in 1 tablespoon each chopped cilantro and lime juice. Serve with salmon.
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