Delicious 350-Calorie Dinners
20-Minute Ancho Beef Stew
Unwrapped Shrimp Egg Rolls
Sweet and Spicy Chicken and Cauliflower Curry
Autumn Root Vegetable Chili
Five-Spice Turkey Burgers
Farfalle Alfredo with Oyster Mushrooms
Grilled Scallops with Almond-Arugula Pesto
Chicken and Feta Roll-Ups
Roasted Cod and Stone Fruit Salsa
Flatbread Pizza with Roasted Cherry Tomatoes and Portobello Mushrooms
Pork Cutlets with Mustard and Dill
Beef and Mixed Mushroom Skewers
Great Side Plates
Dilled Cucumber Salad
In a medium-size bowl, combine 2 thinly sliced peeled cucumbers, 1/4 cup fresh dill sprigs, 1/4 cup red wine vinegar, 1/4 cup water and 1 teaspoon sugar. Cover and refrigerate for at least one hour or until serving.
Quick Lemony Broccoli
Bring a large pot of lightly salted water to a boil; add 1 head broccoli florets and cook 4 minutes. Add 1 thinly sliced red pepper during last minute. Drain, and remove vegetables. In same pot, lightly brown 3 cloves sliced garlic in 1 tablespoon olive oil. Stir in vegetables, 1/8 teaspoon each salt and pepper and 2 tablespoons lemon juice.
Wilted Spinach with Pine Nuts and Raisins
Steam 2 bags (6 ounces each) baby spinach in a large pot. Add 1/4 cup raisins and 1/8 teaspoon each salt and pepper. Garnish with 2 tablespoons toasted pine nuts.
Cut 1 pound peeled carrots into 1/4-inch coins and simmer for 8 minutes until tender; drain and remove. In same pot, heat 1 tablespoon canola oil; add 1/2 teaspoon each ginger, cumin and curry powder. Stir in carrots and season with 1/8 teaspoon each salt and pepper.