All recipes » Main dish » American » 400 or fewer calories
Orange Shrimp and Crab Stuffed Roasted Butternut Squash by Judy Hickman ArmstrongThis Orange Shrimp and Crab stuffed Roasted Butternut Squash makes an elegant, yet simple, presentation for Thanksgiving.. This entree may be served as an entree or as a side dish. |
72 votes
15672 views
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Sauted Cilantro Halibut by Mihir ShahThis halibut dish really shines if you saute the fish over high heat; crispy outside and juicy in. |
7 votes
18578 views
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Gumbo by Alicja LombardThis is my “Polish” variation on Gumbo. |
6 votes
15382 views
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Grilled Lamb Kebabs by John SpottiswoodThese light Moroccan seasonings produce extremely flavorful lamb. They enhance the natural flavor of the lamb without overwhelming it. Whether you like your lamb medium rare or well done, you'll still love this marinade. You can marinate as little as 30-60 minutes for a light flavoring (if so, I would recommend marinating at room… |
4 votes
5605 views
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Flank Steak with Special Sauce! by Nancy MiyasakiThis is a simple marinade that combines some ingredients you wouldn't normally combine. It's a Japanese-French concoction that is sure to put a smile on your face! |
4 votes
5909 views
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Whole Fish by Chuck Subra
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2 votes
7939 views
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Balsamic Chicken and Mushrooms by Melissa & AlexA basic weeknight staple, I found this recipe on food.com (which claims it was originally a Weight Watchers recipe). A few tweaks based on what we had in the house, and a satisfying--and not dry!--chicken dinner was born. Original recipe available here: http://www.food.com/recipe/balsamic-chicken-and-mushrooms-54726 |
2 votes
3678 views
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No-Peek Beef Tips by Sarah EaslerThe time spent in the oven is the only time-consuming part of this dish...but it tastes like you spent all day in the kitchen. (I love these types of recipes.) ;) |
2 votes
2173 views
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Simple & Delicious Grilled Pork Loin by Catherine PappasThis is a delicious way to serve up pork and goes well with a variety of side dishes. Enjoy with Lots and Lots of Love, Catherine |
2 votes
2489 views
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grilled shrimp and mushrooms by maeghangood with hot cooked rice or green noodles(spoon remaining sauce over,if desired) steamed vegetables in season and a spinach salad |
1 vote
2589 views
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Chicken Breast with Crab Stuffing by Kathleen DeLongNot sure what type of cuisine this falls under, but it is outstanding! |
1 vote
1230 views
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Southwestern Rib Rub by Patrick TravisThis is a very simple rub that takes only a few minutes to put together. I use it on pork ribs but it’s excellent on beef also. Rather than baby back ribs, I like to use this rub with regular meaty spareribs. I grill the ribs for about 1 ½ - 2 hours. This does not make a fall off the bone rib but rather one you can really sink… |
1 vote
2834 views
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Salt Crusted Fish by Robyn MedlinWhen I saw the article in the May edition of Fine Cooking on Salt Encrusted Fish, I knew I had to try it. After all, I live in South Florida and I’m always trying to figure out new things to do with seafood. This technique is surprisingly easy! Essentially, you take a whole fish and encase it in a salt layer that steams the fish as… |
1 vote
3346 views
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Oven Brisket with Au Jus by myra byankaThis brisket recipe makes a very flavorful natural gravy that can be used for French Dip Sandwiches, cheesesteaks, and other things. Since beef broth is complicated to make, I save the leftover au jus and freeze it. |
1 vote
7660 views
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Seared Mahi Mahi w Rainbow Medley by jason kimFor our fish Fridays, we got the kids some mahi-mahi fillets and simply seared them on the stove top. We also included a fresh rainbow medley of diced red and green bell peppers and mangoes for some sweetness, creating a natural sauce/neutralizer for the fish. The great thing about mahi-mahi is that they cook well either baked,… |
1 vote
4185 views
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