All recipes » Main dish » Dinner Party » 500 or fewer calories

	Beef Fajita Best Marinade by Amos Miller This is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and simultaneously heat a cast iron serving dish so it goes to table with that distinctive 'sizzle'. Be sure to cut the meat, after it has rested, across the grain and as thin as you can. This…	3 votes 2 reviews 7 comments 11496 views
	Tarragon Grilled Chicken Fillets over Salad by John Spottiswood This recipe is adapted from one in Steven Raichlen's BBQ USA, which he in turn borrowed from a restaurant in SOHO, Manhattan. The flattened and then grilled chicken was absolutely delicious. Almost unbeatable. The salad was a also very tasty, though we had to add a lot of extra greens to prevent the dressing from being too heavy. I've…	2 votes 1 review 1 comment 4562 views
	Beef Cutlets Easy by Helenscooking This recipe is very popular in European countries: in Austria it’s called schnitzel, in the US it’s called a cutlet. We cook cutlets with beef and pork, even with fish and chicken. The main thing the fillet/ or loin has to be thin. It’s a great dish for a weekday dinner, 5-10 minutes to cook if the meat is ready to work with (not…	1 vote 2981 views
	Giggling Gourmet's 'Stir, Fry & A Twist On Sweet & Sour' by Giggling Gourmet Here's a yum dish for a little wake up of the taste buds in the deep of winter as you contemplate spring and summer...then once spring and summer arrive...well...enough said!	1 vote 2314 views
	Basil-Walnut Pesto by Chef Feiny www.feintastingfoods.com To help mix the pesto with the cooked pasta, blend 4 to 6 tablespoons of the pasta cooking water into 1/2 cup pesto before tossing.	2 votes 1908 views
	Pasta Puttanesca by AmateurKitchen Pasta Puttanesca is an Italian dish that is packed with flavors of tangy, spicy and saltiness. This recipe is debuting arugula - a spicy leafy green that is at its peak flavor during the spring months.	1 vote 2 comments 2058 views
	Grilled Chicken Pesto Open Faced Sandwich by Carolinaheartstrings May is sandwich month at Carolina HeartStrings. I love sandwiches. All kinds and I love looking in my fridge or pantry and coming up with a yummy combination just using what I have on hand. This particular sandwich was a lunch that I made for my daughter and I one Saturday. I had everything in the fridge/pantry and the combination…	1 vote 2678 views
	White Dry Rub by John Greenler I was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now I still use my red rub on Brisket but that is the exception. We have also found this to be a great inplace of salt and pepper on your table.	1 vote 3151 views
	Easy Country Style Chicken in 20 minutes by Helenscooking This recipe was overlooked at Restaurant impossible TV program, I added my personal touches to it and it came out great. To define great I will explain: my fiancé, who doesn’t like chicken, was consuming it, as if it was his favorite sausage, not a chicken… I used cornmeal here, because I love adding it to my pies and muffins, but…	1 vote 1665 views