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

Olive Cheese Bread


Mmmmm, this is yummy And just as easy!

Ingredients
  • 1 loaf French Bread
  • About 25 Mezzetta® Spanish Queen Pimento Stuffed Olives
  • 6-ounce can of Black Olives, drained
  • 2 stalks Green Onions (scallions)
  • 1 stick Butter, Room Temperature
  • ½ cup Mayonnaise
  • 3 cups Monterey Jack Cheese, Grated
Instructions
  1. Roughly chop both black olives and pimiento-stuffed olives. 
  2. Slice green onions into thin pieces.
  3. Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. 
  4. Stir together until thoroughly combined. 
  5. Spread mixture thickly onto French bread that has been sliced lengthwise.
  6. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
  7. Mixture can also be made in advanced and refrigerated for up to two days.

Harvest Minestrone



Ingredients:

2 cans (15 oz each) cannellini beans, rinsed and drained
2 cans (14½ oz each) reduced sodium chicken broth
3 c (½" chunks) butternut squash (1 lb)
1 can (14½ oz) diced tomatoes
2 med turnips, peeled and cut into ½" chunks
1 med parsnip, peeled, quartered, and sliced ¼" thick
2 c bagged coleslaw mix
1 lg leek (white and light green parts), sliced
1 Tbsp minced garlic
1 c (packed) fresh basil
⅓ c fresh parsley
¼ c grated Parmesan cheese
3 Tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
2 Tbsp water


Method:

MIX beans, broth, squash, tomatoes (with juice), turnips, parsnip, coleslaw, leek, and 1½ tsp of the garlic in a 4 quart or larger slow cooker.
COVER and cook on low 7 to 9 hours or until vegetables are tender.
BLEND basil, parsley, cheese, oil, salt, pepper, water, and remaining 1½ teaspoon garlic until smooth.
SCRAPE into small bowl and refrigerate.
LADLE soup into serving bowls and top with a heaping tablespoon of basil sauce. NUTRITION (per serving) 279 cal, 12 g pro, 39 g carb, 10 g fiber, 10 g sugars, 9 g fat, 682 mg sodium

Baked Goat Cheese Salads



Ingredients

3 oz goat cheese
¼ cup flour
1 egg white
¼ cup breadcrumbs
4 cups mixed greens
¼ cup shredded carrots
¼ cup shredded cabbage
4 tbsp balsamic vinaigrette 

Instructions

  1. Place the log of goat cheese in the freezer for about 30 minutes. 
  2. Preheat the oven to 375. 
  3. Remove from freezer and slice into ½ inch rounds. 
  4. Coat each round with flour. 
  5. Lightly beat the egg white. 
  6. Dip the flour-coated cheese into the egg white. 
  7. Coat the cheese with breadcrumbs and lay on a greased cookie sheet. 
  8. After you’ve coated them all, pop them in the oven and bake for 15 minutes, flipping once, until golden brown. 
  9. Mix up your lettuce, carrots, cabbage, and salad dressing. 
  10. Top with goat cheese and serve warm. 

Crock Pot Turkey White Bean Pumpkin Chili




Calories: 272.5 • Fat: 2.5 g • Protein: 32 g • Carb: 31 g • Fiber: 12 g • Sugar: 2.4
Sodium: 499 (without salt)

Ingredients:

cooking spray (I used my Misto) 
2 lb 99% lean ground turkey
1/2 tsp olive oil
1 small onion, chopped
3 garlic cloves, minced
1 tsp chili powder, to taste
2 bay leaves
2 tsp cumin
1 tsp oregano
2 (15 oz cans) white northern or navy beans (I prefer Goya) rinsed and drained
15 oz can pumpkin puree (not pumpkin pie filling)
4.5 oz canned chopped green chile
2 cups low sodium, fat free chicken broth
chopped cilantro and chives for topping
salt and pepper to taste
low fat sour cream for topping (optional)


Method:
  1. Heat a large heavy saute pan over high heat and lightly spray with oil. 
  2. Add meat and cook, breaking it up until white, about 5 minutes. 
  3. Add to crock pot. 
  4. Add oil to the saute pan, then onions, garlic, sauté about 3 - 4 minutes; 
  5. add cumin and sauté another minute. 
  6. Add to crock pot. Add beans, pumpkin puree, green chilis, broth, chili powder, oregano, and bay leaves. 
  7. Cover and cook on high for 4 hours or low for 8 hours. 
  8. Remove bay leaves and adjust seasoning to taste before serving
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