Recipes Under 400

Fruit Salsa

• 1 cup finely diced peeled firm-ripe papaya (from 1)
• 1/2 cup finely diced peeled firm-ripe mango (from 1)
• 1/2 - 2/3 cup finely chopped white onion
• 3 tablespoons chopped fresh cilantro
• 1 tablespoon fresh orange juice
• 1 tablespoon fresh lime juice
• 1/2-3 teaspoon minced fresh jalapeno chile, including seeds (depending on heat wanted)
•  1/2 teaspoon salt

Combine. Done! My roommate had me add peach to his as well.

Yields 2 cups. 10 Calories per 2 tablespoon serving.

Apple Pie Pockets

From Hungry Girl

• 2 medium apples, peeled and sliced
• 1 whole wheat pita, halved and heated
• 1/2 tbs brown sugar (not packed)
• 1 tsp cornstarch
• 1/4 tsp cinnamon (I like pumpkin pie spice too)
• 1/8 - 1/4 tsp vanilla extract (depending on tastes)

1. In a small covered saucepan, cook apples over medium heat in 1/4 cup of water until tender (2-3 minutes).
2. Remove from heat and drain water. Remove apples from pan and set aside.
3. Mix brown sugar, cornstarch, cinnamon, and vanilla with 1/8 cup cold water.
4. Cook and stir mixture in saucepan over medium-low heat, until thickened to a caramel-sauce-like consistency, adding a few drops more water if it becomes too thick.
5. Remove from heat and stir apples into the mixture. Stuff each pita half with half of the mixture and enjoy.

Makes two servings (one half pita), 137 Calories each.

PB Banana Poppers

• 1 medium-large Banana
• 2 Tbs Fat Free Whipped Topping
• 1 Tbs Natural Extra Crunchy Peanut Butter

Directions

1. Cut banana into twenty circular slices, lay ten slices flat on a plate and set all of the banana slices aside.
2. In a small bowl, mix whipped topping and peanut butter until blended Evenly distribute PB mixture on top of the banana slices on the plate. 
3. Finish off by placing another banana slice on top of each covered slice, making 10 mini sandwiches. 
4. Freeze until solid, about 1 hour. Store in the freezer until ready to serve. Enjoy!

Number of Servings: two, 110 Calories each

Mexican Minted Melon Salad

Ingredients:

• 1 medium ripe melon, cut into bite-sized pieces
• 4 tbs. fresh mint, chopped
• juice from one medium lime
• cayenne powder,
• salt

Directions:

1. Make sure your melon is really ripe.
2. Cut it into bite sized pieces.
3. Squeeze the juice from a medium lime. (it’s important that it is a lime not a lemon).
4. Place in the refrigerator until ready to serve.
5. Just before serving, cut the leaves of fresh mint in very fine pieces and add to the melon and mix well.
6. Sprinkle a dash of salt and a light dash of cayenne pepper and mix well.
7. Serve as a salad on a bed of lettuce, or as a refreshing desert.

Makes four servings, 90 Calories each. 17 net carbs.

Simple Baked Apple

• 1 apple (red or green does not matter)
• cinnamon (to taste)
• two spoonfulls of Splenda or two packets
• Optional: butter flavored popcorn topping

One of my usual breakfasts. Cut the apple into thick slices and arrange in a microwavable bowl. Sprinkle with Splenda and desired amount of cinnamon. Microwave for one minute to a minute and twenty seconds. When it comes out sprinkle with butter powder. Enjoy!

Serves one, for about 70 Calories, depending on the size of your apple

White Asparagus and Strawberry Salad

• 600 grams white asparagus, peeled and ct into bite sized pieces
• 250 grams strawberries, hulled and halved
• 3 Tbs. fresh orange juice
• 100 grams soy yogurt (plain)
• 2 Tbs. white vinegar (taragon, white balsamic or wine)
• 2 Tbs. sunflower oil
• salt and pepper to taste
• 1 Tbs. green pepper corns

Directions:

1. Wash and peel the asparagus. Cut off the woody and and cut the asparagus into bite sized pieces.
2. Place the asparagus in boiling water which has been salted and also with a dash of sugar.
3. Cook the asparagus until al dente.
4. When the asparagus are done, remove from the heat and immediately plunge into cold water.
5. Wash and hull the strawberries, and depending on size, halve or quarter.
6. Make the salad sauce from the soy yogurt, orange juice, vinegar and oil.
7. Season to taste with salt and pepper and perhaps a bit of sweet syrup.
8. Place the asparagus pieces and the strawberries in individual serving bowls and drizzle the salad dressing over.
9. Sprinkle a few green pepper corns over each salad.

Four servings, 350 Calories each

Fava beans, spinach, and strawberry salad

• 1 & 1/2 cups fava beans, shelled, blanched and peeled
• 1 pint strawberries, cleaned, hulled and halved
• 100 grams tofu feta (regular feta can be used if not vegan)
• handful mint leaves, cleaned and chopped
• handful almonds or pine nuts
• mint
• salt and pepper
• balsamic vinegar
• olive oil
• Italian herbs
• pinch of sugar

1. Remove the fava beans from their pods.
2. Bring a pot of water to boil and put the beans in.
3. Allow them to cook, just until the begin to float.
4. Then directly plunge them into cold water to stop the cooking process.
5. Remove the outer skin of the favas to reveal the tasty bright green bean.
6. Make the dressing by combining the vinegar, oil, salt and pepper, herbs and a pinch of sugar. Season to taste.
7. Clean and spin dry the spinach leaves.
8. To assemble the salad:
9. Mix the spinach and mint leaves together and arrange as a bed on individual salad plates.
10. Lay a few strawberry halves on top of the spinach and mint.
11. Add the favas around on top also.
12. Sprinkle the tofu feta and almonds or pine nuts on top.
13. Drizzle the dressing over the salad.

Notes:

Tofu Feta recipe

Makes four servings, about 200 Calories each.

Very simple recipe. Make an X across a strawberry and fill with whipped cream. Alternatively, just dip them (it’s much simpler that way.)

Asparagus & Pear Salad with Watercress and Rucola

Ingredients:

for the salad:

• 12 spears asparagus (3 per person)
• 2 pears
• small bunch watercress
• handful rucola (also known as rocket or arugula) per person
• 1-2 ounces soy cheese
• rosy peppercorns as garnish (optional)

for the dressing:

• 2 tablespoons olive or walnut oil
• 1/4 cup berry vinegar (raspberry, blackberry etc.)
• 2 tablespoons berry syrup or agave syrup
• 2 teaspoons mild mustard
• pinch salt and pepper

Directions:

1. If you are using fresh white asparagus:
   Peel the asparagus and trim the hard woody end off.
   Cook in a lightly salted pot of water until al dente.
   Once cooked, drain and allow to cool.
2. If you are using canned or jarred asparagus, then it’s merely a matter of opening the container and draining the liquid off.
3. Put the dressing ingredients in a carafe and mix well.
4. Wash the rucola and watercress.
5. Remove the long stem parts of the rucola.
6. Pick each of the watercress leaves from the stem.
7. Arrange the greens on 4 individual plates.
8. Cut each asparagus in 2-3 long sections and arrange on each plate.
9. Peel the pear, slice in half and then slice each half in thin parts.
10. Arrange the parts on each plate so that each person gets about 1/2 a pear.
11. Grate the soy cheese on top and sprinkle a few rosy peppercorns as an optional garnish.
12. Serve the salad with the carafe of dressing so each may help themselves.

Makes four servings, 110 Calories each.

Caramel Apple Fluff

1. Mix dry pudding and pineapple.
2. Add apples and cool whip.
3. Refrigerate for about 2 hours before serving.

Makes 10 servings, 110 Calories each

Apple Crisp

1. Heat oven to 375ºF.
2. Combine apples and lemon juice, toss to coat.
3. Add water, honey and cinnamon. Mix well.
4. Transfer to 2-cup casserole.
5. Dot with butter and sprinkle with crumbs.
6. Bake 30 to 35 minutes.

Two servings, 135 Calories each

Green Boost Smoothie

Getting all your veggies in a sweet way :)

Ingredients:

• 1 1/2 cups almond milk
• 2 tbsp honey
• 1 banana
• 1 cup chopped kale leaves
• 1 cup spinach leaves
• 1/2 cup frozen or fresh berries
• 3 ice cubes

just blend until smooth!

makes three 170-Calorie servings!

gorgeousingivenchy:

25 calorie ice cream what?? So I’m on the skinny girl diet and since fruits and veggies are free, I made banana ice cream by pureeing 2 frozen and cut up bananas with some 50-cal-per-cup coconut milk to make the banana move. Its sooo fabulous! Plus some low fat 5 cal whip cream for some dairy fix. Safe for vegans!!!!!

Black and White Strawberries

• 1/4 cup plus 2 tablespoons semi-sweet chocolate chips
• 1 1/2 teaspoons raspberry liqueur
• 1/2 ounce white chocolate, chopped or 2  tablespoons white chocolate chips
• 2 cups strawberries

1. Line a large baking sheet with wax paper. In a small microwavable bowl, combine the chocolate chips, liqueur, and 1 1/2 teaspoons water; microwave on High, stirring twice, until melted and smooth, about 1 1/2 minutes. Holding a berry by the hull, dip the berry halfway into the chocolate; set on the wax paper. Repeat with the remaining berries and chocolate.
2. In another small microwavable bowl, melt the white chocolate in the microwave on high, stirring once, until melted and smooth, about 1 minute. Dip a fork in the white chocolate; drizzle over strawberries. Refrigerate until the chocolate hardens. Serve chilled.

Four servings, 92 Calories each.