400 Calorie Meals


  • 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


  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


Ina Garten’s Baked Virginia Ham

Baked Virginia HamIngredients
  • 1 (14- to 16-Pound) Fully Cooked Spiral-Cut Smoked Ham
  • 6 Garlic Cloves
  • 8 1/2 ounces Mango Chutney
  • 1/2 cup Dijon Mustard
  • 1 zest of Orange
  • 1/4 cup Freshly Squeezed Orange Juice
  • 1 cup Light Brown Sugar (packed)


  • Preheat oven to 350 degrees. Place the ham in a heavy roasting pan

  • Mince the garlic in a food processor fitted with the steel blade. Add the chutney, mustard, brown sugar, orange zest, and orange juice and process until smooth. Pour the glaze over the ham and bake for 1 hour, until the ham is fully heated and the glaze is well browned. Serve hot or at room temperature.

    Helpful Tip:
    1. You can also use orange marmalade for the glaze

Recipe Courtesy of The Chew and Ina Garten

Great Salad


  • Salad Dressing
    1/3 cup orange juice
    2 tablespoons olive oil
    2 tablespoons honey
    1/2 teaspoon salt
    Ground black pepper to taste

    1 bag baby spinach or mixed greens (5 oz.)
    3 cups sweet cherries, pits removed
    2 cups sliced English (hothouse) cucumber
    1/2 cup finely diced red onion


Whisk together orange juice, oil, honey, salt and pepper; set aside. In large bowl, combine salad ingredients. Toss with salad dressing and serve immediately.