Recipe Calories

July 23, 2015

Sausage Stuffing with Broccoli for 410 calories per serving

Filed under: Uncategorized — My Recipe Calories @ 7:02 pm
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Sausage Stuffing with Broccoli for 410 calories per serving

Sausage Stuffing with Broccoli 420 calories per serving
6 servings
Calories per Total
Ingredients serving Calories
Stove Top Stuffing, chicken flavored, 1 box 1 serving = 110 660
Pork Sausage roll, 16 ounces (1 roll) 2 oz. = 220 1320
4 Tbs whipped butter 1 Tbs = 50 200
10 cups frozen chopped broccoli 1 cup = 25 250
1 onion 1 onion = 45 45
2 cups sliced mushrooms 1 cup = 20 40
Total calories = 2515
1/6 pan 419.17
1/8 pan 314.38

1) Microwave the broccoli for 15 – 20 minutes, until soft.

2) Meanwhile, prepare the stuffing with the butter.

3) Saute the sausage with the onions and the mushrooms. When the broccoli is ready, mix that in as well.

4) Mix the prepared stuffing in with the broccoli/sausage mixture.

5) Put into a 13’ x 9’ pan. Bake at 400 degrees for 20 minutes.

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September 6, 2010

Crockpot Fajitas for 412 calories per serving

Filed under: Under 450 — My Recipe Calories @ 12:22 am
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These were so delicious, that they only made 2.5 servings for us…  We just couldn’t keep our hands off of them.  So good!  I got the original idea from A Year of Crockpotting.  These fajitas couldn’t be simpler, and they sure are tasty!

Crockpot Chicken Fajitas 412 per serving
     
4 servings    
  Calories per Total
Ingredients serving Calories
1 lb. chicken breasts or chicken tenders 4 oz. raw = 120 480
2 onions 1 onion = 50 100
2 bell peppers 1 bell pepper=35 70
fajita seasoning packet 2 tsp = 15 120
1 avocado 1 avocado=280 280
  6 Mission flour tortillas 1 tortilla=100 600
     
  Total calories = 1650
  1/4 = 412.5

1) Put the first four ingredients in the crockpot.  Cook on low for five hours.

2) Mash up an avocado.

3) Layer the crockpot ingredients and some of the avocado into a tortilla shell, and roll up.

4) Enjoy!

September 1, 2010

Peanut Chicken Enchiladas for 396 calories per serving

Filed under: Under 450 — My Recipe Calories @ 10:13 pm
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This one was so good, I had to take a pic of Michael eating it.  He loved it too! 

He insists on wearing that shirt for all photographs now, obviously.

The only thing I would change about this recipe next time is that I would double the amount of liquid in the sauce, because they needed more of that delicious sauce on them!  I corrected that in the recipe below.  I got the original idea for this recipe from Closet Cooking.  He really came up with a beautiful and delicious concept with these enchiladas – a fusion between Thai and Mexican cuisine.  However, if I made them the way he did, these enchiladas would be very caloric (and probably also very delicious as well).  So, I made them in a diet-friendly and also delicious way.

Peanut Chicken Enchiladas 396 per serving
4 servings    
  Calories per Total
  serving Calories
For Sauce    
1 c Almond Breeze unsweetened milk 1/2 c = 10 40
1 cup fat-free chicken stock 1 c = 10 10
2 Tbs honey 1 Tbs = 50 100
1/4 c “White Chocolate Wonderful” Peanut Butter 2 Tbs = 180 360
2 tsp corn starch 1 Tbs = 30 20
For enchiladas    
onion, diced 1 onion = 50 50
1 carrot, julienned, steamed 1 carrot = 20 20
1 cup shredded cabbage, steamed 1 cup = 25 25
9 oz. chicken, cooked and shredded 3 oz. = 110 330
9 corn tortillas, heated 1 tortilla = 50 450
2 oz. reduced fat shredded mexican cheese 1 oz. = 80 180
  Total calories = 1585
  1/4 = 396

1) Spray a pan with olive oil spray, and sauté the onions until lightly browned.  Add in the carrot, cabbage, and chicken, and sauté for a few minutes until the flavors marry. 

2) Make the sauce by combining the sauce ingredients in a microwave safe bowl.  Microwave in 30 second increments, and whisk the mixture between each increment.  For me, it took about four 30-second hits of the microwave to get this sauce nice and thick.  Mix half the sauce into the chicken mixture.

3) Pre-heat the oven to 350 degrees. Spray a 13” x 9” pan with olive oil spray.  Fill each tortilla shell with the chicken mixture. and roll up.  Pour the rest of the sauce over the mixture.

4) Bake for 15 minutes.  Put the cheese on top of the enchiladas, and bake for another 5 minutes (or until the cheese has melted.)

5) Enjoy!

August 12, 2010

Smothered Seafood over Cornbread Casserole for 462 calories per serving

Filed under: 10 points,Uncategorized,Under 500 — My Recipe Calories @ 7:38 pm
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This one is SO tasty!  I used the cornbread base from the tamale casserole, and put my own seafood topping on it.  Yummy!  It’s 462 calories per serving, and 10 Weight Watchers points.

Smothered Seafood over Cornbread

462 calories per serving

     

6 servings

   
 

Calories per

Total

Ingredients

serving

Calories

1/3 c Almond Breeze milk

1/2 c = 20

15

1/4 c egg substitute

1/4 c = 30

30

14.75 oz can cream style corn

1/2 c = 90

315

1 box Jiffy corn muffin mix

1/4 c dry = 150

900

16 oz. imitation crab

1 serving = 90

450

14 oz. shrimp, cooked

3 oz. = 77

355

1 can cream of shrimp soup

1 can = 250

250

3 Tbs light butter, melted

1 Tbs = 45

135

4 oz. reduced fat shredded mexican cheese

1 oz = 80

320

 

Total calories =

2770

 

1/6 recipe

462

 

 

1) Pre-heat the oven to 400 degrees.  Spray a 9” x 13” pan with olive oil spray.

2) In a big bowl, mix the first four ingredients. Pour into pan.  Bake for 15 minutes.

3) In the same bowl, mix the next four ingredients.  Pour over cornbread mixture.  Bake for 20 minutes.

4) Sprinkle the shredded cheese on top.  Bake for 5 minutes, or until cheese has melted.

5) Enjoy!

Here’s a picture of the seafood and cornbread – sorry about the blurriness.  I won’t be winning any photography awards with my iphone, apparently. 🙂

June 8, 2010

Charlie Gibson’s Enchilada Casserole for 445 calories per serving

Filed under: 9 points,Mexican,Under 450 — My Recipe Calories @ 10:57 pm
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I’m just going to admit up front that there is nothing healthy about this casserole.  But man oh man is it good!!!  I figure how can anything with Doritos, sour cream, and cheese be at all bad??

I first saw this on Good Morning America, back when Charlie Gibson was still the host.  I have had this recipe earmarked since then.  Well, we needed some comfort food around here, and this sure didn’t disappoint.  It was absolutely fantastic.

Charlie Gibson’s Enchilada Casserole 445 per serving
  Calories per Total
6 servings = 9 WW points each serving Calories
     
10 oz. Doritos, divided 1 oz. = 150 1500
10 oz. can Hormel vegetarian chili with beans 1/2 can = 190 380
10 oz. can enchilada sauce 1 can = 90 90
8 oz. can tomato sauce 1 can = 55 55
7 oz. Fat Free shredded cheddar cheese, divided 1 oz. = 45 315
1 cup light sour cream 2 Tbs = 40 320
     
  Total calories = 2660
  1/6 = 443.333

1) Pre-heat oven to 375 degrees.

2) Let your son eat 2 oz. of the Doritos in the store, to keep him quiet.  Keeping the rest of the Doritos in the bag, crumble them right in the bag.  Remove 2 cups of the Doritos, and save them for the topping.

3) In a big bowl, mix the remaining Doritos, the chili, enchilada sauce, tomato sauce, and 4 oz. cheddar cheese. 

4) Spray a 9’ x 13’ pan with olive oil spray.  Pour the mixture into the pan, and bake for 20 minutes.

5) Remove from the oven. Spread the sour cream on top of the casserole.  Top with remaining Doritos, and then sprinkle on the cheese. 

6) Bake for another 5 minutes.

7) Enjoy!

May 3, 2010

White Chicken Enchiladas for 416 calories

Filed under: Uncategorized — My Recipe Calories @ 10:11 pm
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Here’s a surprise: I love Mexican food.  🙂 

Naturally, when I saw these enchiladas on the Eat at Home blog, I knew I had to make them.  Boy am I glad I did!  They were absolutely fantastic.  Michael loved them and so did I.  These are definitely going into the rotation!  Easy to make and delicious.

White Chicken Enchiladas 416 calories for 1/4 pan!
       
Makes 8 enchiladas (but serves 4)      
  Calories per Total  
Ingredients serving Calories
1 onion, diced 1 onion = 50 50  
9 oz. cooked chicken, finely diced 3 oz = 110 330  
4 oz. reduced fat shredded mexican cheese, divided 1 oz = 80 320  
8 corn tortillas 1 tortilla = 50 400  
3 Tbs light whipped butter 1 Tbs = 50 150  
3 Tbs flour 1 Tbs = 25 75  
1 3/4 c fat free chicken broth 1/2 c = 5 20  
1 cup light sour cream 2 Tbs = 40 320  
  Total calories = 1665  
  2 enchiladas = 416  

 

1) Pre-heat oven to 425 degrees.

2) Spray a small pot with olive oil spray and saute diced onions until brown and caramelized.

3) Mix together sautéed onions, chicken, and 2 oz. cheese.

4) Put equal amounts of the mixture into each tortilla, roll up, and place seam side down into a 13” x 9” pan.

5) Using the sautéed onion pot, melt the butter.  Stir in the flour and cook until the flour is cooked through.  Add the chicken broth and whisk until smooth and thick.   Turn off the heat and mix in the sour cream.

6) Pour the sauce on top of the enchiladas.  Sprinkle the rest of the cheese onto the enchiladas.

7) Bake for 15 minutes, uncovered.  Enjoy!

April 16, 2010

Giada’s Mushroom Parmesan for 163 calories

Filed under: Uncategorized — My Recipe Calories @ 11:45 pm
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Man oh man is this one good!! I saw Giada De Laurentiis make this on her show, and I knew I had to have it. Plus, I saw they were selling beautiful portobella mushrooms at Sam’s Club! What some people call serendipity, I call “G-d says TRY THIS!” 🙂

These made a delicious meatless meal tonight. Kind of like pizza or eggplant parm.  And as you can see, we ate them with fries. 🙂

Giada’s Mushroom Parmesan for 163 calories per serving
         
6 servings        
  Calories per Total    
Ingredients serving Calories  
4 portobello mushrooms 1 mushroom = 30 120    
1 1/2 cups Newman’s Own Marinara Sauce 1/2 c = 70 210    
3 oz. shredded part-skim mozzarella 1 oz. = 80 240    
1/4 cup grated Parmesan 1 Tbs = 20 80    
         
  Total calories = 650    
  1 mushroom = 163    

 

1) Grill the mushrooms until they are heated through and have lovely grill marks.

2) Pre-heat the oven to 400 degrees.

3) Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and put ¼ cup of sauce in each mushroom.

4) Sprinkle with the mozzarella cheese onto each mushroom, and top with 1 Tbs of the parmesan cheese. Bake until the cheese melts and the top is golden, about 15 minutes. Enjoy!

April 15, 2010

Honey Garlic Chicken Pizza for 387 calories

Filed under: Uncategorized — My Recipe Calories @ 12:30 am
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I saw this this recipe at A Housewife’s Tale, and I knew right away that I had to try it.  And boy was I right.  This one was absolutely fantastic!!!

I get the feeling this pizza will be even better when we eat it as leftovers for tomorrow night’s dinner.  This one’s definitely a winner.  YUM.

Honey Garlic Chicken Pizza 387 per serving
     
6 servings    
  Calories per Total
Ingredients serving Calories
(For Sauce)    
1 1/2 cup water 0 0
3 Tbs soy sauce 1 Tbs = 10 30
3 cloves garlic, minced 1 clove = 4 15
1 Tbs honey 1 Tbs = 60 60
1/2 c light brown sugar 1 Tbs = 50 400
2 Tbs cornstarch 1 Tbs = 30 60
For the rest of the pizza    
Pillsbury Thin Crust Pizza Crust 1/5 tube = 180 900
12 oz. Tyson diced chicken breast 3 oz. = 110 440
2 whole roasted bulbs of garlic 1 clove = 4 80
1 onion, chopped 1 onion = 50 50
3 oz. shredded part-skim mozzarella cheese 1 oz. = 80 240
1 Tbs sesame seeds 1 Tbs = 50 50
     
  Total calories =  2325
  1/6 =  387.5

1) First, make the sauce: In a small pot, whisk together the water, brown sugar, soy sauce, honey, minced garlic, and cornstarch.  When it comes to a boil, turn heat to low and continue whisking until it thickens.  (For me, this happened right away.)

2) Pre-heat the oven to 400 degrees.  Unroll the pizza dough onto a large flat pan. Bake the dough for 6 – 8 minutes, until lightly browned.

3) Spread the sauce onto the pizza dough.  (Now, we only needed to use ¾ of the sauce to cover the pizza.  This will save 25 calories per slice if this happens to you too.  Instead of 387 calories per slice, it will be 363.)

4) Evenly distribute the roasted garlic onto the pizza dough.  Add the chicken pieces and caramelized onions, and finish with the cheese.  Top with sesame seeds.

5) Bake the pizza for 10 – 12 minutes, until cheese is melted and everything is heated through.  Enjoy!

April 12, 2010

Peanut Noodles with Chicken for 405 calories per serving

Filed under: Uncategorized — My Recipe Calories @ 11:31 pm
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Do you see the deliciousness above?  That was our dinner tonight.  Man oh man was this good!!!  It should be called “Comfort Food” instead of “Peanut Noodles”.  SOOO GOOD!!

I got the original of this recipe from Sunday Baker, and boy did she put together a great recipe!!  While I was upstairs with the baby, my sweet husband whipped this up for us. 

We both absolutely loved it, and it’s going into my permanent “Winners” file. 🙂  Plus, the best part: 1/4 of this recipe makes a nice plate full of pasta! 

Peanut Noodles with Chicken 405 per serving
     
4 servings    
  Calories per Total
Ingredients serving Calories
8 oz. whole grain spaghetti noodles 2 oz. = 210 840
1/4 cup julienned carrots 1 cup chopped = 50 15
1/4 cup finely chopped onions 1 onion = 50 20
9 oz. Tyson diced chicken breast 3 oz. = 110 330
3 Tbs The Bee’s Knees peanut butter 2 Tbs = 180 270
1 Tbs sesame oil 1 Tbs = 120 120
2 Tbs soy sauce 1 Tbs = 10 20
1 Tbs minced garlic 0 0
1 Tbs red wine vinegar 0 0
1/3 c fat free chicken broth 1/2 c = 5 5
ground ginger, to taste   0
     
  Total calories = 1620
  1/4 = 405

 

1) Boil noodles until they are cooked.

2) Spray a pan with olive oil spray, and sauté the carrots and onion until the onions are brown and caramelized.  Add in the garlic and sauté for another minute or so.  Mix in the chicken.

3) In a small bowl, whisk the remaining ingredients together until smooth.  Pour the sauce over the chicken and noodles in the pan, and heat over low heat until the flavors are married well.

4) Enjoy!

April 9, 2010

Cream Cheese Chicken Enchiladas for 325 calories per serving

Filed under: Uncategorized — My Recipe Calories @ 8:41 pm
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Yup, you guessed it – it’s Mexican night yet again at our house!  This recipe came out absolutely beautifully!  I got it from Taste of Home.  SOOOOO good!  This one’s definitely going to be repeated at some point in the near future. 🙂

Cream Cheese and Chicken Enchiladas (from Taste of Home)

Cream Cheese & Chicken Enchiladas 325 per serving
     
6 servings    
  Calories per Total
Ingredients serving Calories
8 oz brick cream cheese, softened 1 oz = 100 800
7 oz. Tyson diced cooked chicken 3 oz. = 110 255
1 cup picante sauce 2 Tbs = 10 80
1 cup salsa 2 Tbs = 10 80
1/2 cup light sour cream 2 Tbs = 40 160
8 corn tortillas 1 tortilla = 50 400
2 oz. reduced fat shredded mexican cheese 1 oz. = 80 160
  Total calories = 1935
  1/6 pan 322.5

 

1) Pre-heat oven to 350 degrees. In a medium sized bowl, mix the cream cheese, chicken, and picante sauce.

2) Put some of the mixture in each tortilla, and roll it up.

3) Mix the salsa and sour cream, and pour on top.

4) Bake for 20 minutes, uncovered.  Put the shredded cheese on top, and bake for another 5 minutes until cheese has melted.

5) Enjoy!

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