Is it really possible to make satisfying dishes that have fewer than 300 calories? You betcha! Try these shockingly simple and slimming recipes from Lisa Lillien’s book, “Hungry Girl 300 Under 300: 300 Breakfast, Lunch & Dinner Dishes Under 300 Calories.”
Recipe: Pizza bella (on this page) Recipe: Sloppy joe stir-fry slaw (on this page) Recipe: World's easiest chicken empanadas (on this page)Preheat oven to 400 degrees.
Remove mushroom stems, chop, and set aside. Place mushroom caps on a baking sheet sprayed with nonstick spray, rounded sides down. Bake in the oven for 8 minutes, or until softened.
Meanwhile, break each stick of string cheese into thirds and place in a blender or food processor. Blend at high speed until cheese takes on a shredded or grated consistency. (Or just tear string cheese into pieces and roughly chop.) Set aside.
Remove sheet from the oven but leave oven on. Blot excess liquid from mushroom caps and set aside.
In a small bowl, combine crushed tomatoes, garlic, and Italian seasoning. Mix well and equally distribute between mushroom caps; spread until smooth and even. Sprinkle shredded/grated cheese over the saucy layer on each cap. Top with chopped mushroom stems, pepperoni and olives.
Bake in the oven for 8 to 10 minutes, until cheese has melted. Eat as soon as you can without burning your mouth!
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add turkey and season with 1/8 teaspoon salt and 1/8 teaspoon pepper. Cook and crumble until browned and fully cooked, about 8 minutes.
Add slaw and sauce to the skillet and mix well. Stirring occasionally, continue to cook until sauce is hot and slaw has softened, about 6 minutes.
Serve and enjoy!
Preheat oven to 375 degrees.
Spray a baking sheet with nonstick spray and set aside.
Combine chicken with salsa in a medium bowl. Add 1/8 teaspoon salt and 1/8 teaspoon pepper. Mix well and set aside.
Roll out dough into a large rectangle of even thickness. Cut lengthwise into two even pieces. Cut each piece widthwise into thirds, leaving you with 6 rectangular pieces of dough. Stretch or roll out each rectangle a bit. Evenly distribute chicken mixture among the centers of dough.
Arrange one of the pieces of dough so that the shorter sides are on the right and left. Fold and stretch the lower left corner to meet the upper right corner.
Press edges firmly to enclose the chicken mixture. Using a fork dipped in water, press edges to crimp and seal. Transfer to the baking sheet and repeat with remaining ingredients.
Bake in the oven until dough is golden brown, about 12 minutes.
Allow to cool slightly and enjoy!
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