400 calorie meals

Ham & Cheese FrittataHam & Cheese Frittata

Love ham and cheddar in your eggs? Whip up this satisfying frittata for a Sunday brunch. Making it at home will help you control portion size and resist high-calorie sides like bacon, sausage, or home fries.

  • Peppers and onions add great flavor for few calories
  • Swap the cheddar cheese for a low-fat version
  • Leftovers are delicious warmed up or at room temperature
  • Add 1½ c of sliced cantaloupe for a sweet ending

Total calories: 396

Directions
  1. Melt 1 tablespoon of the butter in a large (12″) nonstick skillet over low heat. Add the onion, bell pepper, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring occasionally, until tender-crisp, 3 to 4 minutes. Stir in the ham and cook for 1 minute, stirring occasionally. Transfer to a plate.
  2. Separate the eggs, placing the yolks in a medium-size bowl and the whites in a large bowl. Lightly beat the yolks with the water, the remaining 1/4 teaspoon salt, and the remaining 1/4 teaspoon pepper. Beat the egg whites until they form stiff, but not dry, peaks. Fold the yolks into the whites.
  3. Melt the remaining 1 tablespoon butter in the skillet over low heat. Pour in the eggs and spread them evenly with a rubber spatula. Scatter the ham mixture and cheese (if using) over the top, cover, and cook until the eggs are set, 25 to 30 minutes. Slide the frittata onto a plate and serve immediately (puffiness will subside in 5 to 7 minutes).

Recipe and Calorie count courtesy of: http://www.prevention.com/food/healthy-recipes/400-calorie-breakfasts?s=7&?cid=social_20140709_27405316

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Mini Tacos

mini tacosIngredients

6 Old El Paso® flour tortillas for burritos (8 inch; from 11-oz package)
1 cup shredded cooked chicken breast
1 cup Old El Paso® Thick ‘n Chunky salsa
1/2 cup shredded Cheddar cheese (2 oz)
  • Shredded lettuce, if desired
  • Sour cream, if desired
  • Additional Old El Paso® Thick ‘n Chunky salsa, if desired

Directions

  • 1 Heat oven to 350°F. Spray 12 regular-size muffin cups with cooking spray.
  • 2 Using 4-inch round cookie cutter, cut 2 rounds from each tortilla. Place rounds on microwavable plate; microwave on High 15 seconds to soften. Place each in muffin cup, using bottom of small juice glass to press into each cup.
  • 3 In medium bowl, toss chicken with 1 cup salsa. Place 1 teaspoon cheese in bottom of each tortilla-lined cup; add 1 heaping tablespoon chicken mixture to each. Top each with another teaspoon of cheese.
  • 4 Bake 18 to 20 minutes or until cheese is melted and tortillas are crisp.
  • 5 To serve, top each with lettuce, sour cream and additional salsa or your favorite taco toppings.

Recipe courtesy of: Betty Crocker

Bobby’s Loaded Baked Potato

Loaded Bake PotatoIngredients

  • 1 large baked potato, flesh scooped out
  • 1/4 cup steamed broccoli, chopped (fresh or frozen and thawed)
  • 1/4 cup grated sharp Cheddar
  • 1 ounce turkey bacon, cooked and crumbled
  • 1 tablespoon cream cheese, room temperature
  • 1/2 teaspoon House Seasoning, recipe follows
  • 1 teaspoon melted unsalted butter, for serving
  • HOUSE SEASONING:
  • 1 cup kosher salt
  • 1/4 cup garlic powder

Directions

Preheat the oven to 400 degrees F.

Place the scooped out baked potato flesh into a medium bowl. Add the broccoli, Cheddar, turkey bacon, cream cheese and House Seasoning and mix and mash to combine using a fork. Stuff the potato skin with the filling. Bake until heated through, about 10 minutes. Add the melted butter as topping.

Mix together the salt, garlic powder and black pepper.

Recipe courtesy Bobby Deen