Showing posts with label Lunch Under 300 Calories. Show all posts

Skinny Crustless Quiche

Skinny Crustless Quiche


Ingredients
1 cup lowfat cottage cheese
2 cups liquid egg whites
½ cup broccoli, cooked and chopped
½ cup extra lean ham, diced
½ cup Sargento® Reduced Fat Sharp Cheddar Shredded Cheese
¼ teaspoon salt
¼ teaspoon black pepper

Instructions
  1. Preheat oven to 375º F.
  2. Mix all ingredients in a large mixing bowl.
  3. Spray 9½-inch pie dish with nonstick cooking spray and pour ingredients in.
  4. Bake for approximately 45 minutes or until center is set.

Skinny Chicken Fried Rice

Skinny Chicken Fried Rice

Ingredients
2 teaspoons sesame oil
1 tablespoon minced garlic
¼ teaspoon red pepper flakes
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
8.8-ounce pouch Uncle Ben’s® Ready Rice® Whole Grain Brown Rice
1 small onion, diced
2 cups frozen peas and carrots mix
6 green onions, thinly sliced
2 eggs
¼ cup less sodium soy sauce
2 teaspoons oyster sauce 


Instructions
  1. In a wok or a large skillet over medium-high heat, add 1 teaspoon of the sesame oil. Once heated, add the garlic and red pepper flakes. 
  2. Stir constantly using a wooden spoon or spatula for 1 minute or until fragrant. 
  3. Turn the heat up to high and add the chicken. 
  4. Cook for 4 to 6 minutes, turning and moving the chicken constantly while cooking. 
  5. Remove the chicken and garlic; set aside. 
  6. Microwave the rice according to package directions; set aside. 
  7. Add the remaining 1 teaspoon of sesame oil. 
  8. Once heated, add the onion, peas and carrots, and ½ of the green onions and “stir-fry”, constantly moving the mixture until cooked, about 3 to 5 minutes. 
  9. Push the vegetables to the outer edges of the wok or skillet to open up the center. Crack the eggs into the skillet and scramble. 
  10. When the eggs are cooked through, combine with the vegetables. 
  11. Turn the heat down to medium. 
  12. Add the reserved chicken, brown rice, soy sauce, and oyster sauce to the vegetable mixture and stir to combine. 
  13. To serve, garnish with the remaining green onions.

Shrimp Caesar Salad

Shrimp Caesar Salad


Ingredients

Salad
10 oz package chopped romaine lettuce
2 Tbsp grated Parmesan Reggiano cheese
1½ lbs medium shrimp, cooked and peeled
3 Tbsp pine nuts, toasted
¾ cup chopped cherry tomatoes, halved
¾ cup fat-free seasoned croutons Dressing
2 Tbsp light mayonnaise
2 Tbsp fresh lemon juice
1 tsp grated Parmesan Reggiano cheese
¼ tsp black pepper
½ Tbsp minced garlic
½ tsp Worcestershire sauce
2 Tbsp water 

Instructions

To make dressing, combine all of the dressing ingredients in a bowl and stir with a whisk.
Chill dressing while making salad.
To prepare salad, combine all ingredients except pine nuts in a large bowl. Toss lightly to mix.
Cover salad with dressing and toss well to coat.
Top salad with pine nuts. Serve immediately.
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