400 Calorie Meals

shrimp-tortilla_300Ingredients

  • 1/4 cup fresh orange juice
  • 2 tablespoons fresh lime juice
  • 2 tablespoons sour cream
  • kosher salt and black pepper
  • 1/4 small cabbage (8 ounces) shredded
  • 1 cup corn kernels (from 1 to 2 ears, or frozen and thawed)
  • 1 jalapeno, seeded and chopped
  • 1 tablespoon olive oil
  • 1 pound peeled and deveined medium shrimp
  • 8 small whole wheat tortillas, warmed

Directions

  1. In a large bowl, whisk the orange and lime juices, sour cream, ½ teaspoon salt, and ¼ teaspoon pepper.
  2. Add the cabbage, corn, and jalapeño and toss to combine. Let sit, tossing occasionally, for 10 minutes.
  3. Meanwhile, heat the oil in a large skillet over medium-high heat.
  4. Season the shrimp with ½ teaspoon salt and ¼ teaspoon pepper. Cook until opaque throughout, 2 to 3 minutes.
  5. Serve the shrimp with the tortillas and the slaw

Nutritional Information

  • Calories 392
  • Fat 9g
  • Protein 31g
  • Carbohydrate 47g
  • Fiber 4g

Recipe courtesy of: realsimple.com

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Healthy Recipe

refried beanRecipe by Chef Claude

“Refried beans are simple to make when cooked in a slow cooker. This recipe will yield flavorful, fat-free refried beans seasoned with garlic, jalapeno, and cumin.”

Ingredients:
1 onion, peeled and halved
3 cups dry pinto beans, rinsed
1/2 fresh jalapeno pepper, seeded and
chopped
2 tablespoons minced garlic
5 teaspoons salt
1 3/4 teaspoons fresh ground black
pepper
1/8 teaspoon ground cumin, optional
9 cups water
Directions:
1. Place the onion, rinsed beans, jalapeno, garlic, salt, pepper, and cumin into a slow cooker. Pour in the water and stir to combine. Cook on High for 8 hours, adding more water as needed. Note: if more than 1 cup of water has evaporated during cooking, then the temperature is too high.
2. Once the beans have cooked, strain them, and reserve the liquid. Mash the beans with a potato masher, adding the reserved water as needed to attain desired consistency.

Recipe courtesy of allrecipes.com

Grilled Clams with Chorizo by Michael Symon

steam clams and sausageingredients
  • 2 pounds Little Neck or Cherrystone Clams (cleaned)
  • Kosher Salt
  • Freshly Ground Black Pepper
  • Olive Oil (for drizzling)
  • 1/2 pound Dried or Smoked Chorizo (slice into 1/4″ thick pieces)
  • 1 pint Cherry Tomatoes
  • 1 Jalapeno (sliced)
  • 4 Garlic cloves (sliced)
  • 12 ounces White Wine
  • 2 tablespoons Unsalted Butter
  • 1/2 cup Parsley Leaves (roughly chopped)
  • good crusty Bread (for grilling)

Instructions:

Preheat grill to medium-high heat. ( the oven for 500 degrees)

Lay out 4 large pieces of foil, doubled up. On each piece of foil, place 1/2 pound Clams, some sliced Chorizo, Tomatoes, some Jalapeno (more or less to taste,) a clove’s worth of Garlic, 3 ounces White Wine, 1/2 tablespoon Butter and a good drizzle of Olive Oil. Season well with Salt and Freshly Ground Black Pepper. Seal the packages by bringing up all 4 corners then crimping and sealing together

Place all of the packets on the grill with the lid down for 8-10 minutes, or until all of the Clams have opened. Drizzle your Bread with Olive Oil and place it on the grill until it’s heavily marked then set aside. Tear open the packets and serve with the grilled Bread!

Non-Guilty Comfort Food

southwest-veggie-nachos-fore296Southwest Veggie Nachos

INGREDIENTS

  • Vegetable oil cooking spray
  • 6 oz baked tortilla chips
  • 1 can (15 oz) low-sodium black beans, rinsed and drained
  • 1 green bell pepper, diced
  • 1/2 cup frozen corn, thawed
  • 1/4 teaspoon ground cumin
  • 1/4 cup sliced black olives
  • 3 tablespoons pickled jalapeño slices
  • 1 1/2 cups reduced-fat shredded Mexican blend cheese
  • 4 large plum tomatoes (about 12 oz), chopped
  • 1/2 cup chopped red onion
  • 1/4 cup cilantro, chopped
  • 1 teaspoon fresh lime juice
  • 1/2 avocado, diced

PREPARATION

  1. Heat oven to 425°. Coat a baking sheet with cooking spray; spread chips evenly on sheet. In a bowl, combine beans, pepper, corn and cumin; spoon over chips. Top with olives, jalapeños and cheese; bake until cheese melts, 5 to 6 minutes. In same bowl, combine tomato, onion, cilantro and juice; gently mix in avocado. Serve nachos topped with salsa.

The skinny

315 calories per serving, 10 g fat (3 g saturated), 41 g carbs, 10 g fiber, 15 g protein

Recipe Courtesy of SELF…http://www.self.com/fooddiet/recipes/2013/02/southwest-veggie-nachos