Skinny dinners? Is there a thread for this...? If not post yours here!

[30andLurking]

I'm not entirely au fait with the BSWWLC pages, so forgive me if there's a page for this already, but I'm trying to bring my calories down a bit. Breakfast and lunch is easy (work from home, can eat Special K, salad and soup till the cows come home), but am struggling to find/think of low cal dinners, especially ones that the DH will eat.

Anyone got any top tips/recipes they'd like to share? I'll start off with my default skinny dinner, which is a Gordon Ramsey Sweet potato frittata (recipe copied and pasted):

sweet potato, 1 large, cubed
1 shallot, finely chopped
4 eggs, large
2 tablespoons chives - normally forget this bit

For Salsa:
250g tomatoes, vine-ripened
2 spring onions, finely sliced on the diagnoal
3 tablespoons coriander, fresh, chopped
1-½ teaspoon lemon juice, from half a lemon
3 tablespoons olive oil, extra-virgin
1 tablespoon sesame oil
dash Tabasco

Make the Salsa: Quarter the tomatoes and place in bowl. Add the other salsa ingredients and mix well, seasoning with salt and pepper, and a pinch of sugar if you like.

For the Frittata: Put on the grill, and heat a non-stick pan (suitable for use under the grill) and add splash olive oil. When hot, toss in the potato and shallot, and season well with salt and pepper. Cook over a medium heat for 4-5 mins until potatoes just tender and lightly golden around the edges.
Lightly beat eggs in a bowl, add the chives and pour over the sweet potatoes. Shake pan gently to distribute the ingredients and cook over a low heat, without stirring, for a few minutes until the eggs are beginning to set at the bottom and around the sides.
Place the pan under the hot grill briefly until the top of the frittata rises and is set. Try not to overcook the eggs or they will go rubbery. Flip out frittata onto a large plate. Spoon tomato salsa on top and serve immediately, with mountains of salad.

Simple grilled chicken breast with steamed greens and roasted root veg (but not tatty) and Bisto Best Gravy.

Or home made beef burgers and stir fried peppers, onions and mushrooms with baked sweet potato.

bumping this because, er, I'm still fat..

I recommend simple vegetarian dishes such as Spicy Chickpeas and Spinach with Brown Rice

4oz cooked chickpeas (or canned ones drained)
1 tsp olive oil
1/2 onion, finely chopped
1 clove garlic, crushed
200g chopped tomatoes
Curry spices such as cumin seeds, ground coriander, turmeric, chilli or a teaspoon of good curry powder
2 chunks of frozen spinach, defrosted
handful of fresh coriander
1oz brown basmati rice

• Start the rice cooking... should take about 25 minutes
• Heat the olive oil in a saute pan and cook the onion and crushed garlic until softened
• Add the curry spices and cook for another minute or two
• Add the chickpeas and tomatoes and allow to simmer for about 15-20 mins
• Finally, stir in the defrosted spinach and coriander and heat through
• Serve over cooked brown rice.

That's about 400-450 cals all together.

How about this Chicken, Red Pepper and Kiwi Kebab?... .Also about 400-450 cals with a little rice on the side

Per person
4oz skinless, boneless chicken cut into 2" cubes
1/2 red onion, quartered
1 kiwifruit, quartered
1/2 red pepper, cut into large cubes
2 tsp balsamic vinegar
pinch of oregano
pinch of chilli flakes
1 tsp olive oil
salt and pepper
1oz brown basmati rice (dry weight)

• Cook the basmati rice according to the packet instructions
• At the same time combine all the other ingredients so that each has a little of the marinade
• Skewer alternating chunks of chicken and vegetables on two long metal skewers and place under a hot grill for 15-20 mins, turning occasionally to ensure even cooking
• Serve with a little sweet chilli sauce and the cooked rice.

A simple Bacon and Mushroom Pasta - also 400-450 cals

Per person
1 slice lean smoked bacon, finely chopped
3oz chestnut mushrooms, thinly sliced
1/2 onion, finely chopped
clove garlic, crushed
1 tsp olive oil
200g chopped tomatoes
oregano, basil, black pepper, salt
a little grated parmesan
2oz wholewheat pasta shapes(dry weight)

• Cook the pasta according to the packet instructions
• In a saute pan heat the olive oil and cook the onion until it is see-through.
• Add the bacon, mushroom & garlic and allow to cook, stirring gently
• Add the chopped tomatoes and bring to a simmer. Cook the sauce with no lid on the pan for about 10 - 15 minutes, allowing it to reduce & thicken.
• Drain the pasta and stir into the sauce
• Serve with a little grated parmesan and some fresh basil leaves. A green salad completes the picture.

Not a recipe as such, but I found that using quorn instead of meat cut out the calories - especially quorn burgers/ crispy fillets if you like that sort of thing.

Also, if you are doing anything with mince eg spag bol / sheperds pie, use only half the mince you would usually, then bulk it out with porridge oats and loads of finely chopped spinach. The spinach wilts down to nothing, you can hardly taste it, you have cut calories and hidden veg.

Baked Salmon with Asparagus, Beans and Noodles.... this one is very quick cook and about 450-500 cals

Per person
4oz salmon fillet
lemon
salt and pepper
olive oil spray
2oz dried egg noodles
3oz asparagus tips, trimmed
3oz green beans, trimmed
1 tsp sesame seed oil
1 tsp soy sauce

• Preheat the oven to 200C
• Heat a small oven-proof frying pan or skillet (metal handle) on the hob and grease with a little olive oil
• Add the salmon fillet and season with some lemon juice, salt and pepper.
• After 1 minute transfer the entire pan to the oven and cook for exactly 6 minutes
• While the salmon is in the oven heat some water to boiling and drop in the egg noodles, beans and asparagus tips. Cook for 3 - 4 minutes
• Drain the noodles and vegetables, add sesame oil and soy sauce and toss gently to combine. Transfer to a warmed plate and top with the cooked salmon.

Stir Fried Spicy Beef with Ginger and Peppers....

Per person
3oz lean fillet steak, very thinly sliced (tip... easier to do if part-frozen)
1/2 red pepper, thinly sliced
1/2 green pepper, thinly sliced
2 spring onions, trimmed and sliced on the diagonal
1" piece of root ginger, peeled and very thinly sliced
1/2 clove garlic, peeled and very thinly sliced
1/2 green chilli pepper, deseeded and thinly sliced
1 tsp ground nut oil
2 tsp soy sauce
1 tsp rice wine or sherry
1 tblsp water
2oz dried egg noodles

• Place the beef slices in a dish with a teaspoon of soy sauce and the rice wine... stir & allow to marinate for a few minutes while the noodles cook.
• Heat a non-stick wok to a high heat and add the groundnut oil (rather than olive because it'll burn)
• Remove the beef from the marinade with a slotted spoon, stir-fry for 1 or 2 minutes, remove and reserve
• Reheat the wok and add the ginger, garlic, chilli and spring onions... Stir fry for about 30 seconds
• Add the sliced peppers and cook for a further 2-3 minutes or until tender
• Return the beef to the pan with any remaining marinade plus a little more soy sauce and a splash of water.
• Finally, add the drained noodles to the pan. Combine thoroughly & heat through before serving.