Lemon Herb Grilled Shrimp
Ingredients:
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- 1 tablespoon of fresh lemon juice
- 1 tablespoon of chopped fresh herbs (such as parsley, thyme, or rosemary)
- Salt and pepper to taste
Instructions:
- In a bowl, mix together the olive oil, minced garlic, lemon juice, and chopped herbs.
- Add the shrimp to the bowl and toss to coat them evenly with the marinade.
- Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 30 minutes.
- Preheat the grill to medium-high heat.
- Thread the marinated shrimp onto skewers.
- Grill the shrimp for 2-3 minutes per side, or until they are pink and opaque.
- Remove the shrimp from the grill and season with salt and pepper to taste.
- Serve the grilled shrimp hot with a squeeze of fresh lemon juice.
Nutrition:
Calories: 190
Protein: 25g
Carbohydrates: 2g
Fat: 9g
Fiber: 0g
Caprese Salad
Ingredients:
- 2 large ripe tomatoes, sliced
- 1 pound of fresh mozzarella cheese, sliced
- 1 cup of fresh basil leaves
- 2 tablespoons of balsamic glaze
- Salt and pepper to taste
Instructions:
- Arrange alternating slices of tomato and mozzarella cheese on a platter.
- Tuck fresh basil leaves in between the tomato and cheese slices.
- Drizzle the balsamic glaze over the salad.
- Season with salt and pepper to taste.
Nutrition:
Calories: 250
Protein: 20g
Carbohydrates: 5g
Fat: 15g
Fiber: 1g
Chicken Stir-Fry
Ingredients:
- 1 pound of boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of sesame oil
- 1 tablespoon of minced ginger
- 2 cloves of garlic, minced
- 1 cup of sliced bell peppers
- 1 cup of sliced mushrooms
- 1 cup of broccoli florets
- 1 tablespoon of cornstarch
- Salt and pepper to taste
Instructions:
- In a bowl, mix together the soy sauce, hoisin sauce, sesame oil, minced ginger, and minced garlic.
- Add the chicken strips to the bowl and toss to coat them evenly with the marinade.
- Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 30 minutes.
- Heat a large skillet or wok over medium-high heat.
- Add the marinated chicken to the skillet and cook until browned and cooked through.
- Remove the cooked chicken from the skillet and set aside.
- In the same skillet, add the sliced bell peppers, mushrooms, and broccoli florets.
- Cook the vegetables until they are tender-crisp.
- In a small bowl, whisk together the cornstarch with 1/4 cup of water.
- Pour the cornstarch mixture into the skillet with the vegetables.
- Cook, stirring constantly, until the sauce thickens.
- Return the cooked chicken to the skillet and stir to coat it with the sauce.
- Season with salt and pepper to taste.
Nutrition:
Calories: 280
Protein: 30g
Carbohydrates: 12g
Fat: 10g
Fiber: 3g
Vegetable Egg White Omelette
Ingredients:
- 4 egg whites
- 1/4 cup of chopped bell peppers
- 1/4 cup of chopped mushrooms
- 1/4 cup of chopped spinach
- 1/4 cup of chopped tomatoes
- 1/4 cup of shredded low-fat cheese
- Salt and pepper to taste
Instructions:
- In a bowl, whisk together the egg whites with salt and pepper.
- Heat a non-stick skillet over medium heat.
- Add the chopped bell peppers, mushrooms, spinach, and tomatoes to the skillet.
- Sauté the vegetables until they are tender.
- Pour the whisked egg whites into the skillet, covering the vegetables.
- Cook until the egg whites are set.
- Sprinkle the shredded cheese over one half of the omelette.
- Using a spatula, fold the other half of the omelette over the cheese.
- Cook for another minute, until the cheese is melted.
- Slide the omelette onto a plate and serve hot.
Nutrition:
Calories: 150
Protein: 20g
Carbohydrates: 5g
Fat: 5g
Fiber: 2g
Grilled Chicken Salad
Ingredients:
- 1 grilled chicken breast, sliced
- 2 cups of mixed salad greens
- 1/4 cup of cherry tomatoes, halved
- 1/4 cup of sliced cucumber
- 1/4 cup of sliced red onion
- 2 tablespoons of balsamic vinaigrette
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the mixed salad greens, cherry tomatoes, sliced cucumber, and sliced red onion.
- Add the grilled chicken breast to the bowl.
- Pour the balsamic vinaigrette over the salad.
- Toss the salad gently to coat the ingredients with the dressing.
- Season with salt and pepper to taste.
- Divide the salad into two bowls and serve.
Nutrition:
Calories: 280
Protein: 30g
Carbohydrates: 10g
Fat: 10g
Fiber: 3g
Salmon with Roasted Vegetables
Ingredients:
- 1 salmon fillet
- 1 cup of broccoli florets
- 1 cup of cauliflower florets
- 1 cup of sliced zucchini
- 1 cup of sliced yellow squash
- 2 tablespoons of olive oil
- 1 tablespoon of minced garlic
- 1 teaspoon of dried herbs (such as thyme, rosemary, or dill)
- Salt and pepper to taste
Instructions:
- Preheat the oven to 400°F (200°C).
- In a large baking dish, combine the broccoli florets, cauliflower florets, sliced zucchini, and sliced yellow squash.
- Drizzle the vegetables with olive oil and sprinkle with minced garlic, dried herbs, salt, and pepper.
- Toss the vegetables to coat them evenly with the seasonings.
- Place the salmon fillet on top of the vegetables.
- Season the salmon with salt and pepper.
- Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and the vegetables are tender.
- Remove the baking dish from the oven and let it cool for a few minutes.
- Divide the roasted vegetables and salmon into two plates and serve.
Nutrition:
Calories: 290
Protein: 25g
Carbohydrates: 10g
Fat: 15g
Fiber: 4g
Turkey Lettuce Wraps
Ingredients:
- 1
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