I could warm them up in the microwave in my dorm, however they were not precisely scrumptious!
SkinnyMs
There are a lot of delicious homemade choices to choose from. Every one of the recipes in this listing are healthy, and also filling. Select a few each week from breakfast, lunch, and supper dishes under 400 calories to produce a regular dish strategy.
SkinnyMs
Keep in mind that you don't have to prepare each day-- it's a lot easier to prepare added and also reheat the leftovers!
Meals Under 400 Calories
These recipes are provided from least to a lot of calories. Mix as well as match them with each other! It's a very easy means to create meal prepare for the week. It's a wonderful resource. Click each links!
Breakfast Recipes
Souffle Omelette with Mushrooms (72 calories)
Souffle Omelette with Mushrooms (72 calories)
Lunch Recipes
Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta (97 calories)
Dinner Recipes
5-Ingredient Bacon Cauliflower Slow Cooker Soup (173 calories)
Slow Cooker Chicken and Black Bean Chowder (350 calories)
Slow Cooker Healthy Meatloaf with Tomato Glaze (367 calories)
Buffalo Chicken Pasta Casserole (374 calories)
Slow Cooker Healthy Meatloaf with Tomato Glaze (367 calories)
Buffalo Chicken Pasta Casserole (374 calories)
To see to it you're consuming the right variety of calories, have a look at this post.
SkinnyMs
Summer cooking is definitely the best part of the season for me. My favorite thing on the menu this time of year? Summer salads. There’s just so much variety and so many fun options to choose from when it comes to summer salad recipes. But no matter what you choose, it’s guaranteed to burst with light and fresh flavors and ingredients that just scream summer. Potato and pasta salads are classics and long-time favorites. But if you’re looking to lighten things up a little bit, quinoa salads are a fresh and delicious option. This cucumber quinoa salad with ground turkey, olives, & feta is a tasty and healthy summer salad recipe you won’t want to miss.
Cool for the Summer
SkinnyMs
This cool cucumber quinoa salad has everything I love most about summer food. There’s nothing that says you can’t dig into this delicious salad all year long of course, but the fresh flavors and ingredients in this recipe just really make me think summer.
Quinoa is a multi-talented superfood that can play all kinds of roles in your favorite recipes. However, I happen to think that quinoa, like revenge, is a dish best served cold. Don’t get me wrong, I love quinoa in every shape and form, but quinoa chilled in a cool, refreshing summer salad is the quinoa I like best.
Of course, quinoa isn’t the only star of this show. This tasty summer salad also bursts with other fresh ingredients, like: crunchy cucumbers, fresh tomatoes, onion slices, and can’t-miss Mediterranean favorites, like olives and feta.
Fresh lemon juice and mint bring this whole salad together with a refreshing, zesty flavor that adds plenty of summertime flair.
Perfect as a Meal or Side
SkinnyMs
Traditionally, people enjoy summer salads as a side dish. But since they’re often my favorite thing on the menu, I’ll often prepare a summer salad as a meal all on its own.
This cucumber quinoa salad with ground turkey, olives, & feta is great as a side or meal. Fresh and flavorful, it’s the perfect extra to go with any summer barbecue. Filling and packed with protein and nutrients, this recipe is also substantial enough to enjoy for a meal.
Whether you whip it up as a side, bring it to share at your next summer barbecue, or pack the leftovers for a refreshing lunch, this cucumber quinoa salad with ground turkey, olives, & feta is a fresh and tasty summer dish you won’t want to miss.
Ingredients
1/2 pound ground turkey sausage
3 large cucumber, sliced into 1/4 inch half circles
1 small red onion, sliced thin
1 cup grape tomatoes, sliced in half
1/2 cup kalamata olives
1/2 cup fat free feta cheese crumbles
1 1/2 cup quinoa, cooked
2 tablespoons fresh mint, chopped
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 tablespoon lemon juice
Instructions
In a large skillet, cooked the turkey sausage. Break the sausage into small pieces as it cooks. Drain off any excess liquid and cool completely.
Once the turkey sausage is cool, combine the sausage with remaining ingredients. Mix well and chill before serving. Enjoy!
A Quick Note on Vegetable Broth
SkinnyMs
Before we get to the recipe, let’s chat vegetable broth. We would definitely recommend making your own if you have the time. That’s because the homemade stuff is packed full of nutrients (not to mention flavor). The store-bought stuff often has a lot of added sodium to make it taste good. Your homemade broth won’t have any preservatives, either, but you can store it in the freezer for long periods of time.
We include an easy recipe in our article about pantry essentials for your plant-based kitchen. If you start saving your vegetable scraps and making a batch of broth when you have a spare minute, you’ll always have some on hand. It’ll make a huge difference in your vegetarian soup recipes. It even works for meaty recipes like this Bacon Cauliflower Slow Cooker Soup!
Ingredients
1 head cauliflower, chopped
3 cloves garlic, minced
1 yellow onion, chopped
4 cups vegetable broth
4 strips of turkey bacon, cooked and chopped
Instructions
Combine all ingredients in a slow cooker, except for the bacon. Cook on high for 3 hours or on low for 5 hours.
Blend the soup in a blender in small batches and ladle into serving bowls. Top with the cooked bacon pieces.
Breakfast Recipes
SkinnyMs
Omelettes are obviously a natural choice for breakfast because they’re made with eggs. Don’t be afraid to eat a dish like this Soufflè Omelette with Mushrooms for lunch or dinner, though. Being composed primarily of eggs, this dish is very rich in protein while being naturally low in carbs and sugar. Then you add in mushrooms, which are full of vitamins, minerals, and antioxidants. They also add a ton of flavor without adding much fat, calories, or cholesterol. The combination of both ingredients make this dish a powerhouse of nutrition!
Our Omelette Method
SkinnyMs
Part of what makes this Soufflè Omelette with Mushrooms taste so incredible is the texture. A normal omelette is slightly creamy in texture, but we do something special to our omelette to make it really shine. Want to know what it is? Turn a normal omelette into a mini-soufflè!
A soufflè is basically an egg puff. When you whisk the egg whites to soft peaks and gently fold in the yolks, you get the full flavor of the egg while increasing the air in the whites. That makes it puff up when it encounters heat. For our Soufflè Omelette with Mushrooms, we take the best parts of a soufflè and combine them with an omelette to make it significantly easier to make.
All you need to do is separate the eggs. Then, whisk them separately. The egg whites will be whisked until they’re stiff while the yolks just need to be well mixed. Once you fold those yolks into the stiff white, you’re ready to go! With a little bit of more effort and time in whisking, the final result is so different from the usual kind of omelette that we are all used to.
Omelettes For Dinner
Just because it’s made with eggs doesn’t mean it’s not a dinner! Everyone loves breakfast for dinner, especially when it includes eggs, mushrooms, and wine. How do you combine all three with a lovely smooth coordination in the mouth? The best characteristics of the wine to pair this omelette with is a firm white white with medium structure. It should be sapid with a long persistence in the mouth and in the nose.
It would also be pleasant to have a smooth white wine that has been aged slightly longer. Chardonnay should work well, as well as Verdicchio, Friulano, Pinot Grigio, Greco, Fiano, and Riesling. Red wine can also go well because of the sautèed mushrooms. Try Pinot Noir, Dolcetto d’Alba, or Barbera. The possibilities are endless!
There are few dishes quite like this Soufflè Omelette with Mushrooms. It’s healthy, full of nutrient-dense ingredients, and it tastes incredibly rich. You’ll feel like you’re having a cheat day without actually having to take one!
Souffle Omelette with Mushrooms
Ingredients
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
8 ounces sliced mushrooms
1 tablespoon parsley, minced
3 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheese
Instructions
Over medium heat, in a skillet, warm olive oil and sautè the garlic.
Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.
Spray large skillet with nonstick spray.
Pour in the egg mixture then cover. Cook until the top and bottom are set.
With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.
Souffle Omelette with Mushrooms (72 calories)
Imagine a big, hefty slice of a fluffy, soft omelette that’s filled with sautèed mushrooms. Add in a touch of cheese and you’ll have our healthy and delicious Soufflè Omelette with Mushrooms. It tastes so heavenly because we make it a bit differently from the normal omelette. Don’t worry: We’ll walk you through our super special (but, easy) method in a minute. You’ll be an omelette-making pro in no time!Omelettes are obviously a natural choice for breakfast because they’re made with eggs. Don’t be afraid to eat a dish like this Soufflè Omelette with Mushrooms for lunch or dinner, though. Being composed primarily of eggs, this dish is very rich in protein while being naturally low in carbs and sugar. Then you add in mushrooms, which are full of vitamins, minerals, and antioxidants. They also add a ton of flavor without adding much fat, calories, or cholesterol. The combination of both ingredients make this dish a powerhouse of nutrition!
Our Omelette Method
SkinnyMs
Part of what makes this Soufflè Omelette with Mushrooms taste so incredible is the texture. A normal omelette is slightly creamy in texture, but we do something special to our omelette to make it really shine. Want to know what it is? Turn a normal omelette into a mini-soufflè!
A soufflè is basically an egg puff. When you whisk the egg whites to soft peaks and gently fold in the yolks, you get the full flavor of the egg while increasing the air in the whites. That makes it puff up when it encounters heat. For our Soufflè Omelette with Mushrooms, we take the best parts of a soufflè and combine them with an omelette to make it significantly easier to make.
All you need to do is separate the eggs. Then, whisk them separately. The egg whites will be whisked until they’re stiff while the yolks just need to be well mixed. Once you fold those yolks into the stiff white, you’re ready to go! With a little bit of more effort and time in whisking, the final result is so different from the usual kind of omelette that we are all used to.
Omelettes For Dinner
Just because it’s made with eggs doesn’t mean it’s not a dinner! Everyone loves breakfast for dinner, especially when it includes eggs, mushrooms, and wine. How do you combine all three with a lovely smooth coordination in the mouth? The best characteristics of the wine to pair this omelette with is a firm white white with medium structure. It should be sapid with a long persistence in the mouth and in the nose.
It would also be pleasant to have a smooth white wine that has been aged slightly longer. Chardonnay should work well, as well as Verdicchio, Friulano, Pinot Grigio, Greco, Fiano, and Riesling. Red wine can also go well because of the sautèed mushrooms. Try Pinot Noir, Dolcetto d’Alba, or Barbera. The possibilities are endless!
There are few dishes quite like this Soufflè Omelette with Mushrooms. It’s healthy, full of nutrient-dense ingredients, and it tastes incredibly rich. You’ll feel like you’re having a cheat day without actually having to take one!
Souffle Omelette with Mushrooms
Ingredients
1 teaspoon extra-virgin olive oil
1 clove garlic, minced
8 ounces sliced mushrooms
1 tablespoon parsley, minced
3 large eggs, separated
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup grated cheese
Instructions
Over medium heat, in a skillet, warm olive oil and sautè the garlic.
Add the mushrooms and sautè for 10 minutes. Add the parsley then turn off the heat. Set aside.
Whisk the egg yolks, until thick. Next, beat the whites until white and frothy. (We used a blender for the egg whites). Fold the whites into the yolks, add cheese, and salt and pepper.
Spray large skillet with nonstick spray.
Pour in the egg mixture then cover. Cook until the top and bottom are set.
With the help of a spatula, loosen it carefully. Add the mushrooms to the omelette then carefully fold over. Serve hot.
Cucumber Quinoa Salad With Ground Turkey, Olives, & Feta (97 calories)
SkinnyMs
Summer cooking is definitely the best part of the season for me. My favorite thing on the menu this time of year? Summer salads. There’s just so much variety and so many fun options to choose from when it comes to summer salad recipes. But no matter what you choose, it’s guaranteed to burst with light and fresh flavors and ingredients that just scream summer. Potato and pasta salads are classics and long-time favorites. But if you’re looking to lighten things up a little bit, quinoa salads are a fresh and delicious option. This cucumber quinoa salad with ground turkey, olives, & feta is a tasty and healthy summer salad recipe you won’t want to miss.
Cool for the Summer
SkinnyMs
This cool cucumber quinoa salad has everything I love most about summer food. There’s nothing that says you can’t dig into this delicious salad all year long of course, but the fresh flavors and ingredients in this recipe just really make me think summer.
Quinoa is a multi-talented superfood that can play all kinds of roles in your favorite recipes. However, I happen to think that quinoa, like revenge, is a dish best served cold. Don’t get me wrong, I love quinoa in every shape and form, but quinoa chilled in a cool, refreshing summer salad is the quinoa I like best.
Of course, quinoa isn’t the only star of this show. This tasty summer salad also bursts with other fresh ingredients, like: crunchy cucumbers, fresh tomatoes, onion slices, and can’t-miss Mediterranean favorites, like olives and feta.
Fresh lemon juice and mint bring this whole salad together with a refreshing, zesty flavor that adds plenty of summertime flair.
Perfect as a Meal or Side
SkinnyMs
Traditionally, people enjoy summer salads as a side dish. But since they’re often my favorite thing on the menu, I’ll often prepare a summer salad as a meal all on its own.
This cucumber quinoa salad with ground turkey, olives, & feta is great as a side or meal. Fresh and flavorful, it’s the perfect extra to go with any summer barbecue. Filling and packed with protein and nutrients, this recipe is also substantial enough to enjoy for a meal.
Whether you whip it up as a side, bring it to share at your next summer barbecue, or pack the leftovers for a refreshing lunch, this cucumber quinoa salad with ground turkey, olives, & feta is a fresh and tasty summer dish you won’t want to miss.
Ingredients
1/2 pound ground turkey sausage
3 large cucumber, sliced into 1/4 inch half circles
1 small red onion, sliced thin
1 cup grape tomatoes, sliced in half
1/2 cup kalamata olives
1/2 cup fat free feta cheese crumbles
1 1/2 cup quinoa, cooked
2 tablespoons fresh mint, chopped
2 cloves garlic, minced
1 tablespoon fresh oregano, chopped
1 tablespoon lemon juice
Instructions
In a large skillet, cooked the turkey sausage. Break the sausage into small pieces as it cooks. Drain off any excess liquid and cool completely.
Once the turkey sausage is cool, combine the sausage with remaining ingredients. Mix well and chill before serving. Enjoy!
Dinner Recipes
Too often, my favorite creamy soups also happen to be super unhealthy. That’s because they use actual cream to achieve a rich flavor and silken texture. Since cream contains a whopping 400 calories per cup, it simply doesn’t work when you’re following a diet plan (even if you swap in half-and-half). Just when I thought I had resigned myself from eating the best, most comforting foods, I found out you can achieve the same results without adding any dairy at all. It’s true, and we’ll prove it with our Bacon Cauliflower Slow Cooker Soup. You’ll love that this healthy recipe contains less than 200 calories per serving but it tastes like you’re breaking your diet!
It gets better, too: What’s the only thing I love more than comfort food made healthy? A 5-ingredient recipe that’s made in the slow cooker. This recipe is almost completely hands-off, cooking away while you’re out running errands or working around the house. It only takes three hours on high (or, five hours on low) for the cauliflower to become super tender. Then, you give the soup a quick puree, top it with crispy turkey bacon, and you’re done!
Creamy Texture Without Adding Any Cream
SkinnyMs
You might be wondering how we get such a beautiful, silken texture without adding any cream. Superfood cauliflower is how! This incredible vegetable has become center-stage for anyone following a diet plan or is living with a restricted diet. That’s because it can mimic dairy, gluten, and so much more!
We love how Buffalo Cauliflower Bites taste just as good as chicken wings, or how you can go low-carb and still enjoy your favorite dishes like Cauliflower Fried Rice. You can even use it as a dough to create dishes like pizza or Cauliflower Nachos! All of this is possible because of the way that cauliflower transforms when you cook it.
In its raw form, cauliflower is super crunchy. When you steam it, boil it, or roast it, it begins to soften. But, unlike other vegetables that easily become mushy when they’re overcooked, cauliflower doesn’t seem to break down when it’s cooked for a long time. It still holds its form and creates the perfect, creamy texture when pureed. And, while potatoes become gummy when they’re over-worked, cauliflower seems to get better and better as you mash it.
In the end, the onion and garlic flavor the vegetable broth and the cauliflower provides body to the soup. The result is a perfectly creamy, rich, and flavorful soup that happens to be healthy!
It gets better, too: What’s the only thing I love more than comfort food made healthy? A 5-ingredient recipe that’s made in the slow cooker. This recipe is almost completely hands-off, cooking away while you’re out running errands or working around the house. It only takes three hours on high (or, five hours on low) for the cauliflower to become super tender. Then, you give the soup a quick puree, top it with crispy turkey bacon, and you’re done!
Creamy Texture Without Adding Any Cream
SkinnyMs
You might be wondering how we get such a beautiful, silken texture without adding any cream. Superfood cauliflower is how! This incredible vegetable has become center-stage for anyone following a diet plan or is living with a restricted diet. That’s because it can mimic dairy, gluten, and so much more!
We love how Buffalo Cauliflower Bites taste just as good as chicken wings, or how you can go low-carb and still enjoy your favorite dishes like Cauliflower Fried Rice. You can even use it as a dough to create dishes like pizza or Cauliflower Nachos! All of this is possible because of the way that cauliflower transforms when you cook it.
In its raw form, cauliflower is super crunchy. When you steam it, boil it, or roast it, it begins to soften. But, unlike other vegetables that easily become mushy when they’re overcooked, cauliflower doesn’t seem to break down when it’s cooked for a long time. It still holds its form and creates the perfect, creamy texture when pureed. And, while potatoes become gummy when they’re over-worked, cauliflower seems to get better and better as you mash it.
In the end, the onion and garlic flavor the vegetable broth and the cauliflower provides body to the soup. The result is a perfectly creamy, rich, and flavorful soup that happens to be healthy!
A Quick Note on Vegetable Broth
SkinnyMs
Before we get to the recipe, let’s chat vegetable broth. We would definitely recommend making your own if you have the time. That’s because the homemade stuff is packed full of nutrients (not to mention flavor). The store-bought stuff often has a lot of added sodium to make it taste good. Your homemade broth won’t have any preservatives, either, but you can store it in the freezer for long periods of time.
We include an easy recipe in our article about pantry essentials for your plant-based kitchen. If you start saving your vegetable scraps and making a batch of broth when you have a spare minute, you’ll always have some on hand. It’ll make a huge difference in your vegetarian soup recipes. It even works for meaty recipes like this Bacon Cauliflower Slow Cooker Soup!
Ingredients
1 head cauliflower, chopped
3 cloves garlic, minced
1 yellow onion, chopped
4 cups vegetable broth
4 strips of turkey bacon, cooked and chopped
Instructions
Combine all ingredients in a slow cooker, except for the bacon. Cook on high for 3 hours or on low for 5 hours.
Blend the soup in a blender in small batches and ladle into serving bowls. Top with the cooked bacon pieces.
