Today I want to talk about 3 Delicious, healthy and under 500 calories recipes, can we asking for something else.
- Wrapped lettuce with turkey and ginger
Based on a popular Asian dim sum (or appetizer), you can rediscover fun with food by rolling these delicious wraps of lettuce with turkey and ginger. Serve with rice or bean salad for a dinner.
Boil water in a small saucepan. Add 1/2 cup of instant whole-grain rice, reduce heat, cover and let simmer for 5 minutes.
Heat 2 teaspoons of sesame oil in a large nonstick skillet.
Cook 1 pound of 93% lean ground turkey, 1/2 cup chopped fresh herbs (cilantro, basil, mint) and 1 teaspoon fresh chopped ginger for 6 minutes.
Add 1 chopped bell pepper, 1 grated carrot, 1 can of chestnuts in water, 1/2 cup chicken broth with a low sodium content, 2 teaspoons of hoisin sauce, five spices powder and 1/2 teaspoon of salt. Cook for 1 minute.
To serve, separate the leaves of 2 Boston lettuces on the plates, add a spoon of the turkey mixture and roll up the wrapped ones.
2. Asian vegetable stir fry
This recipe is just a vegetarian variation of the traditional Asian stir-fry. Also, if you chop the vegetables, you can drastically reduce the cooking time. Turn it into a full 500-calorie dinner when serving over brown rice or whole wheat tortillas and add extra spicy sauce or hoisin sauce to taste.
Heat 1 teaspoon of sesame oil in a large skillet over medium heat.
Beat 4 large eggs. Cook, remove and set aside.
Add 2 teaspoons of sesame oil, 2 teaspoons chopped ginger and 2 cloves of chopped garlic and cook until everything is smooth.
Add 12 ounces of broccoli, 2 cups of bean sprouts, 2 shallots in julienne strips, 1 teaspoon of soy sauce and 1 teaspoon of rice vinegar; stir and cook until tender.
Add the eggs and 2 teaspoons of hoisin sauce. Remove when cooking to mix the vegetables well.
Serve over brown rice or warm whole wheat tortillas
3. Chicken with red wine and couscous
Red wine and rosemary make an elegant reduction for a non-fat chicken breast – especially when served with sautéed spinach and over a well-seasoned couscous.
Place 4 fat-free chicken breasts boned in a refractory and bake until browned.
Put the chicken on a plate and cover to keep the heat.
Pour 3/4 cup of red wine and 2 sliced shallots in a pan, cook until reduced a little and the shallots are transparent.
Add 1/4 teaspoon of thick black pepper and 2 teaspoons of fresh rosemary.
Add the mixture to the chicken and stir until it is cooked and covered.
Add 4 handfuls of spinach steamed on chicken for 2 minutes.
Serve over whole grain couscous.
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