300 calorie recipes!

Salsa-Shrimp Tacos

Yields 6 servings

Ingredients:

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3/4

cup Old El Paso® Thick ‘n Chunky salsa

1/2

cup frozen chopped green bell pepper

3/4

lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed

1

box (4.6 oz) Old El Paso® taco shells (12 shells)

3/4

cup shredded Mexican cheese blend (3 oz)

3/4

cup shredded lettuce

1/4

cup Old El Paso® taco sauce

Preparation:

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• 1In 10-inch nonstick skillet, heat salsa and bell pepper over medium-high heat, stirring frequently, until warm.
• 2Stir in shrimp. Cook 3 to 4 minutes, turning shrimp occasionally, until shrimp are pink.
• 3Fill each taco shell with about 1/4 cup shrimp mixture. Top with cheese, lettuce and taco sauce.

Calories: 190

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Thai Tilapia with Peanut Sauce

Yields 4 servings

Ingredients:

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2

teaspoons canola or vegetable oil

1

bag (1 lb) frozen stir-fry vegetables (about 4 1/2 cups)

1

tablespoon canola or vegetable oil

4

tilapia fillets, about 1/2 inch thick (about 1 1/4 lb)

4

tablespoons peanut sauce

Preparation:

---------------

• 1In 12-inch nonstick skillet, heat 2 teaspoons oil over high heat. Add frozen vegetables; cook 4 to 5 minutes, stirring frequently, until crisp-tender. Divide vegetables among 4 dinner plates; cover to keep warm.
• 2Add 1 tablespoon oil to same skillet; reduce heat to medium-high. Add fish fillets; cook 3 minutes. Turn fish; spoon and spread 1 tablespoon peanut sauce over each fillet to cover. Cook about 4 minutes longer or until fish flakes easily with fork. Serve fish with vegetables.

Calories: 260

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Gazpacho-Style Chicken Salad

Yields 2 servings

Ingredients:

--------------

4

cups packed torn green and/or red leaf lettuce

1

package (6 oz) refrigerated grilled chicken breast strips

1

medium tomato, chopped (3/4 cup)

1

cup chopped peeled cucumber

3/4

cup chopped yellow bell pepper

1/3

cup thinly sliced red onion

Dressing

1/2

cup spicy Bloody Mary mix

3

tablespoons red wine vinegar

2

tablespoons olive oil

1/2

teaspoon salt

1/4

teaspoon pepper

1/4

teaspoon red pepper sauce

1

clove garlic, finely chopped

Preparation:

---------------

• 1Place lettuce on serving platter. Arrange chicken in a pile in center of lettuce. Place tomato, cucumber, bell pepper and onion on top of lettuce, around the chicken.
• 2In tightly covered container, shake all dressing ingredients. Spoon 1/4 cup dressing over salad; gently toss to coat. Serve immediately. Reserve remaining dressing for another use.

Calories: 240

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Slow Cooker Steak and Potatoes Dinner

Yields 6 servings

Ingredients:

--------------

1 1/2

lb beef tip steak, trimmed

3

tablespoons all-purpose flour

1

teaspoon salt

1/4

teaspoon pepper

1

tablespoon vegetable oil

1 1/2

cups sliced onions

1

can (14.5 oz) diced tomatoes, undrained

1

teaspoon sugar

1

bag (19 oz) Green Giant® frozen garden vegetable medley

Preparation:

---------------

• 1Spray 4- to 5-quart slow cooker with cooking spray. Sprinkle both sides of beef with flour, salt and pepper. In 12-inch skillet, heat oil over medium heat until hot. Cook beef in oil 6 to 8 minutes, turning occasionally, until brown on both sides.
• 2Place onions in slow cooker. Top with beef and tomatoes; sprinkle with sugar.
• 3Cover; cook on Low heat setting 7 to 9 hours or until beef is tender.
• 4About 15 minutes before steak is ready to serve, microwave vegetables as directed on bag. Stir into beef mixture.

Calories: 280

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Easy Beef Tacos

Yields 10 servings

Ingredients:

--------------

1

pound lean (at least 80%) ground beef

1

cup Old El Paso® Thick 'n Chunky salsa

10

Old El Paso® taco shells

1/2

head lettuce, shredded

1

medium tomato, chopped (3/4 cup)

1

cup shredded Cheddar cheese (4 ounces)

Preparation:

---------------

• 1Cook beef in 10-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain.
• 2Stir salsa into beef. Heat to boiling, stirring constantly; reduce heat to medium-low. Cook 5 minutes, stirring occasionally. Pour beef mixture into large serving bowl.
• 3Heat taco shells as directed on package. Serve taco shells with beef mixture, lettuce, tomato and cheese.

Calories: 190

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Grilled Salmon with Lemon-Dill Sauce

Yields 4 servings

Ingredients:

--------------

Marinade

1

tablespoon canola or olive oil

1

tablespoon chopped fresh dill weed

1

teaspoon grated lemon peel

3

tablespoons lemon juice

2

tablespoons honey

1/2

teaspoon garlic-pepper blend

1

lb salmon fillets, cut into 4 pieces (4 oz each)

Lemon-Dill Sauce

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

1

tablespoon chopped fresh dill weed or 1 teaspoon dried dill

1/2

teaspoon grated lemon peel

1

tablespoon lemon juice

1/8

teaspoon pepper

Preparation:

---------------

• 1Heat gas or charcoal grill. In small bowl, mix all marinade ingredients except salmon.
• 2In 8-inch square (2-quart) glass baking dish, arrange salmon pieces skin side up in single layer. Pour marinade over salmon; turn to coat. Cover with plastic wrap; refrigerate 20 minutes.
• 3Heat gas or charcoal grill. Brush grill rack with oil. Remove salmon from marinade; discard marinade. Place skin side down on grill over medium heat. Cover grill; cook 10 to 15 minutes or until salmon flakes easily with fork.
• 4Meanwhile, in small bowl, mix sauce ingredients. Serve with salmon.

Calories: 250

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Peppery Cajun Pork Pasta

Yields 6 servings

Ingredients:

--------------

8

ounces uncooked fettuccine

1

pound pork tenderloin

4

teaspoons Cajun seasoning

1

tablespoon vegetable oil

1

large red onion, chopped (1 1/2 cups)

2

large zucchini, chopped (2 1/2 cups)

1/4

teaspoon salt

3

medium roma (plum) tomatoes, chopped (1 cup)

1

can (15 to 16 ounces) black-eyed peas, rinsed and drained

1/4

cup lemon juice

1

teaspoon dried oregano leaves

1/4

teaspoon freshly ground pepper

Red pepper sauce, if desired

Preparation:

---------------

• 1Cook and drain fettuccine as directed on package.
• 2While fettuccine is cooking, cut pork into 1/4-inch slices; sprinkle with Cajun seasoning. Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil 4 to 6 minutes, turning occasionally, until pork is slightly pink in center. Remove from skillet; keep warm.
• 3Spray same skillet with cooking spray; heat over medium-high heat. Cook onion in skillet about 4 minutes, stirring frequently, until onion begins to brown. Stir in zucchini and salt. Cook about 4 minutes, stirring frequently, until vegetables are tender. Stir in remaining ingredients. Cook about 1 minute, stirring frequently, until heated through.
• 4Toss vegetable mixture and fettuccine. Serve pork over fettuccine mixture, or toss pork with fettuccine mixture.

Calories: 290

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Healthified Grilled Sausage and Pepper Pizza

Yields 8 servings

Ingredients:

--------------

1

large red or green bell pepper, cut in half lengthwise, seeds and membranes removed

1

can (13.8 oz) Pillsbury® refrigerated classic pizza crust

1

teaspoon olive oil

1/2

cup Muir Glen® organic pizza sauce

1 1/2

cups reduced-fat shredded Italian cheese blend (6 oz)

8

oz lean Italian turkey sausage, casings removed, cooked, drained

1/2

teaspoon dried oregano leaves

Preparation:

---------------

• 1Heat gas or charcoal grill. Cut 18x12-inch sheet of heavy-duty foil; place on large cookie sheet. Spray foil with cooking spray; set aside.
• 2Place pepper halves on grill over medium heat. Cover grill; cook 3 to 5 minutes, turning occasionally, until crisp-tender. Remove from grill; cool. Cut into thin slices.
• 3Unroll dough on sprayed foil. Starting at center, press out dough to form 13x9-inch rectangle. Brush top of dough with 1 teaspoon oil.
• 4Invert foil, placing dough oil side down directly on grill rack; peel off foil and return to cookie sheet, sprayed side up. Cook uncovered 2 to 4 minutes or until bottom of dough is golden brown. (Watch carefully to prevent burning.) With wide metal pancake turner, turn crust over. Cook 1 minute to 1 minute 30 seconds longer or until bottom is set but not brown. Carefully remove crust from grill; place browned side up on foil on cookie sheet.
• 5Top crust with pizza sauce, 1 cup of the cheese, the grilled pepper slices and sausage. Sprinkle with remaining 1/2 cup cheese and the oregano.
• 6Slide pizza from foil onto grill. Cover grill; cook 3 to 5 minutes or until bottom crust is golden brown and cheese is melted.

Calories: 250

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Summer Garden Chicken Stir-Fry

Yields 4 servings

Ingredients:

--------------

1

lb boneless skinless chicken breasts, cut into 1-inch pieces

2

cloves garlic, finely chopped

2

teaspoons finely chopped gingerroot

1

medium onion, cut into thin wedges

1

cup ready-to-eat baby-cut carrots, cut lengthwise in half

1

cup fat-free chicken broth

3

tablespoons reduced-sodium soy sauce

2

to 3 teaspoons sugar

2

cups fresh broccoli florets

1

cup sliced fresh mushrooms (3 oz)

1/2

cup chopped bell pepper (any color)

2

teaspoons cornstarch

Hot cooked brown rice, if desired

Preparation:

---------------

• 1Heat 12-inch nonstick skillet over medium-high heat. Add chicken, garlic and gingerroot; cook and stir 2 to 3 minutes or until chicken is brown.
• 2Stir in onion, carrots, 3/4 cup of the broth, the soy sauce and sugar. Cover and cook over medium heat 5 minutes, stirring occasionally.
• 3Stir in broccoli, mushrooms and bell pepper. Cover and cook about 5 minutes, stirring occasionally, until chicken is no longer pink in center and vegetables are crisp-tender.
• 4In small bowl, mix cornstarch and remaining 1/4 cup broth; stir into chicken mixture. Cook, stirring frequently, until sauce is thickened. Serve over rice.

Calories: 200

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Chicken Enchilada Casserole

Yields 3 servings

Ingredients:

--------------

1

boneless skinless chicken breast, cut into thin bite-size strips

1/2

medium red bell pepper, finely chopped

1/4

teaspoon ground cumin

1

can (18.5 oz) Progresso® Light Southwestern-style vegetable soup

1/4

cup uncooked instant brown rice

1

oz fat-free cream cheese, cut into cubes

3

tablespoons Old El Paso® fat-free refried beans (from 16-oz can)

4

corn tortillas (6 inch)

1/3

cup shredded reduced-fat mild Cheddar cheese

Preparation:

---------------

• 1Heat oven to 350°F. In 12-inch nonstick skillet, cook chicken and bell pepper over medium-high heat 4 to 6 minutes, stirring constantly, until chicken begins to brown and bell pepper is crisp-tender. Sprinkle with cumin.
• 2Stir in soup. Heat to boiling. Stir in rice; reduce heat to low. Cover; cook 10 minutes or until rice is tender.
• 3Stir cream cheese into chicken mixture until well blended. Spread 1 tablespoon of the refried beans on 1 tortilla; place, beans side up, in bottom of ungreased 1-quart casserole. Top with 1 cup chicken mixture; sprinkle with 1 tablespoon of the cheese. Repeat 2 times. Top with remaining tortilla; sprinkle with remaining cheese.
• 4Cover; bake 20 to 25 minutes or until mixture is hot and cheese is melted.

Calories: 250

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Roasted Tilapia and Vegetables

Yields 4 servings

Ingredients:

--------------

1/2

lb fresh asparagus spears, cut in half

2

small zucchini, halved lengthwise, cut into 1/2-inch pieces

1

red bell pepper, cut into 1/2-inch strips

1

large onion, cut into 1/2-inch wedges, separated

2

tablespoons olive oil

2

teaspoons Montreal steak seasoning

4

tilapia fillets (about 1 1/2 lb)

1

tablespoon butter or margarine, melted

1/2

teaspoon paprika

Preparation:

---------------

• 1Heat oven to 450°F. In large bowl, mix asparagus, zucchini, bell pepper, onion and oil. Sprinkle with 1 teaspoon of the steak seasoning; toss to coat. Spread vegetables in ungreased 15x10x1-inch pan. Place on lower oven rack in oven; bake 5 minutes.
• 2Meanwhile, spray 13x9-inch (3-quart) glass baking dish with cooking spray. Pat tilapia fillets dry with paper towels. Brush with butter; sprinkle with remaining 1 teaspoon steak seasoning and paprika. Place in baking dish.
• 3Place baking dish on middle oven rack in oven. Bake fish and vegetables 17 to 18 minutes longer or until fish flakes easily with fork and vegetables are tender.

Calories: 290

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Spicy Chili Bean Burgers

Yields 5 servings

Ingredients:

--------------

1

cup Fiber One® original bran cereal

1

can (15 or 16 oz) spicy chili beans in sauce, undrained

1/2

cup quick-cooking oats

1/4

cup chopped green onions (4 medium)

1

egg, slightly beaten

1 1/4

cups washed fresh baby spinach leaves

5

slices tomato

5

whole wheat burger buns, split

Preparation:

---------------

• 1Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
• 2In medium bowl, mash beans with fork until no whole beans remain. Add crushed cereal, oats, onions and egg; mix well. Shape mixture into 5 patties, each about 3 1/2 inches in diameter.
• 3Spray 12-inch skillet with cooking spray. Add patties; cook over medium heat about 10 minutes, turning once, until brown.
• 4For each sandwich, place 1/4 cup spinach leaves and 1 tomato slice on bottom half of bun; top with bean burger and top half of bun.

Calories: 280

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http://www.myrecipes.com/m/recipe/corn-fritters-with-roasted-tomatoes-lime-aioli-10000002011017/#

Yields 4 servings

Ingredients:

--------------

• 4 ripe tomatoes, halved (about 1 pound) 
• 2 teaspoons olive oil, divided
• 1/2 teaspoon black pepper, divided 
• 2.25 ounces all-purpose flour (about 1/2 cup)
• 1 teaspoon baking powder
• 1/3 cup fat-free milk
• 1 egg, beaten 
• 1 1/2 cups fresh corn kernels (3 ears) 
• 1/3 cup finely chopped green onions 
• 1/4 teaspoon salt
• 3 tablespoons reduced-fat mayonnaise 
• 2 tablespoons fresh lime juice
• 1/2 garlic clove, minced
• 1 teaspoon cold water
• 4 cups loosely packed arugula
• 4 (1/4-ounce) slices prosciutto

Preparation:

---------------

1. 1. Preheat oven to 375°.
2. 2. Arrange tomato halves, cut side up, on a baking sheet. Drizzle tomatoes with 1 teaspoon oil; sprinkle with 1/4 teaspoon pepper. Bake at 375° for 1 hour and 30 minutes or until tomatoes are soft and have lost a lot of their moisture.
3. 3. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and baking powder in a medium bowl. Add milk and egg; stir until smooth. Stir in remaining 1/4 teaspoon pepper, corn, green onions, and salt.
4. 4. Heat 1/2 teaspoon oil in a large nonstick skillet over medium heat. Drop batter by level tablespoonfuls into pan to make 6 fritters; cook 2 minutes or until tops are covered with bubbles and edges are golden. Carefully turn fritters over; cook 2 minutes or until golden. Repeat procedure with remaining 1/2 teaspoon oil and remaining batter.
5. 5. Combine mayonnaise, juice, garlic, and water. Place 1 fritter on each of 4 plates. Top each with 1 tomato half and 1/2 cup arugula. Repeat layers with remaining fritters, tomato halves, and arugula, ending with fritters. Top each serving with 1 prosciutto slice; drizzle with 4 teaspoons aioli.

Calories: 284

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