The Editors of Cooking Light - 400 calorie recipes

400-CALORIE RECIPES CONTENTS Start with these easy ways to cut calories and decrease portions. Get dinner on the table in 25 minutes or less. Get a head start on weeknight meals. Simplify supper by cooking the whole meal in one pan. Ease the pressure of making healthy meals by using a multicooker. Save time and effort by cooking an entire meal on a sheet pan.

Maximize the flavors of summer with beautiful, satisfying salads. Build a better salad by using a color wheel. Get a bounty of health benefits with these easy vegetarian recipes. Get easy substitutions to help break the meat habit. Use your grill to create high-flavor, low-calorie meals. Upgrade pizza by taking it to the grill.

Counting calories doesnt mean you cant enjoy dessert. QUICK-FIX DINNERS TAKE THE STRESS OUT OF PREPARING A HEALTHY WEEKNIGHT MEAL WITH THESE EASY MAIN DISHESALL UNDER 400 CALORIES AND READY IN 25 MINUTES OR LESS. Gnocchi with Spinach and Pepper Sauce HANDS-ON: 15 MIN. TOTAL: 20 MIN. Our shortcut version of Spains beloved romesco sauce boasts all the smoky flavor of the original with a fraction of the prep time. A classic Italian pasta, gnocchi are small, thick, soft dumplings made from flour, egg, cheese, and potato. 1 (16-oz.) pkg. whole-wheat potato gnocchi 1 (5-oz.) pkg. baby spinach 1 oz. baby spinach 1 oz.

Manchego cheese, grated (about 6 Tbsp.) and divided 3 Tbsp. olive oil, divided cup jarred roasted red bell peppers, chopped cup smoked almonds 1 plum tomato, chopped 1 baguette slice, torn 2 Tbsp. sherry vinegar 1 garlic clove tsp. paprika tsp. crushed red pepper Cook gnocchi according to package directions, omitting salt and fat. Drain gnocchi; return to pan.

Add spinach, cup cheese, and 1 tablespoon olive oil; cover and let stand until spinach wilts, 2 to 3 minutes. Gently toss to combine. Pulse red peppers, almonds, tomato, baguette, vinegar, garlic, paprika, crushed red pepper, and remaining 2 tablespoons olive oil in a food processor until smooth, about 1 minute. Divide gnocchi mixture among 5 bowls. Top evenly with sauce and remaining 2 tablespoons cheese. SERVES 5 (serving size: about 1 cup gnocchi and cup sauce) CALORIES 324; FAT 16g (sat 4g, unsat 9g); PROTEIN 9g; CARB 34g; FIBER 8g; SUGARS 2g (added sugars 0g); SODIUM 590mg; CALC 14% DV; POTASSIUM 4% DV Roasted VegetableQuinoa Bowls HANDS-ON: 10 MIN.

TOTAL: 15 MIN. This grain-and-veggie-packed bowl screams summer and is great served at room temperature. The vinaigrette brightens the dish and flavors each element of the bowl. 1 medium-size yellow squash, sliced into -in.-thick half-moons (1 cup) 1 medium-size zucchini, sliced into -in.-thick half-moons (1 cup) 3 shallots, thinly sliced tsp. black pepper 2 tsp. olive oil, divided tsp. kosher salt, divided 1 Tbsp. apple cider vinegar 1 Tbsp. water 1 tsp. water 1 tsp.

Dijon mustard tsp. honey 3 cups cooked quinoa (from 2 [9-oz.] pkg. precooked quinoa), at room temperature 1 cup canned chickpeas (garbanzo beans) (from 1 [14 -oz.] can), drained and rinsed 4 oz. jarred roasted red bell peppers, drained and chopped ( cup) 2 oz. feta cheese, crumbled (about cup) 1 Tbsp. chopped fresh basil Preheat oven to 450F with a baking sheet placed on upper third rack.

Toss together squash, zucchini, shallots, black pepper, 2 teaspoons of the oil, and teaspoon of the salt in a large bowl. Whisk together vinegar, water, mustard, honey, and remaining 2 tablespoons oil and teaspoon salt in a small bowl. Remove hot baking sheet from preheated oven; immediately spread squash mixture in an even layer on baking sheet. Return to oven, and roast until vegetables are tender and slightly browned, 10 to 12 minutes. Remove from oven. Toss together quinoa and 2 tablespoons of the vinegar dressing in a bowl.

Spoon cup quinoa into each of 4 bowls. Top evenly with squash mixture, chickpeas, red bell peppers, feta, and basil. Drizzle with remaining dressing. SERVES 4 (serving size: about 1 cups) CALORIES 400; FAT 16g (sat 4g, unsat 11g); PROTEIN 14g; CARB 49g; FIBER 8g; SUGARS 7g (added sugars 1g); SODIUM 654mg; CALC 17% DV; POTASSIUM 14% DV Shrimp Scampi with Zucchini Noodles HANDS-ON: 15 MIN. TOTAL: 15 MIN. Enjoy classic shrimp scampi lightened up with a white winebutter sauce and zucchini noodles in place of pasta.

The tomatoes add some sweetness and color, while the cheese contributes nuttiness and richness. 2 Tbsp. unsalted butter 3 Tbsp. olive oil, divided 1 medium shallot, finely chopped (about cup) 2 medium garlic cloves, finely chopped 2 Tbsp. white wine 2 Tbsp. large peeled, deveined raw shrimp tsp. black pepper tsp. kosher salt, divided 1 cup multicolored cherry tomatoes, halved 6 cups spiralized zucchini (from 2 [10.7-oz.] pkgs.) 4 Tbsp. pregrated Parmesan cheese, divided 2 Tbsp. chopped fresh flat-leaf parsley Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute. chopped fresh flat-leaf parsley Heat butter and 1 tablespoon of the oil in a large skillet over medium-high until butter melts, about 1 minute.

Add shallot; cook, stirring occasionally, until softened, about 3 minutes. Add garlic; cook, stirring constantly, 1 minute. Add wine and stock; cook, undisturbed, until liquid reduces by half, about 2 minutes. Add shrimp, pepper, and teaspoon of the salt; cook until shrimp are just cooked through, about 3 minutes, turning shrimp once halfway through cook time. Transfer shrimp to a plate and set aside. (Reserve shallot sauce in skillet.) Add tomatoes and remaining 2 tablespoons oil to skillet.

Cook over medium-high, undisturbed, until tomatoes just soften, about 1 minute. Add zucchini and remaining teaspoon salt; toss to combine. Return shrimp to skillet; cook, stirring constantly, until mixture is heated through, about 1 minute. Remove from heat; add 2 tablespoons of the Parmesan and toss to combine. Divide mixture evenly among 4 bowls; sprinkle with parsley and remaining 2 tablespoons Parmesan. Serve immediately.

SERVES 4 (serving size: 1 cups) CALORIES 349; FAT 27g (sat 7g, unsat 13g); PROTEIN 19g; CARB 6g; FIBER 1g; SUGARS 3g (added sugars 0g); SODIUM 620mg; CALC 15% DV; POTASSIUM 7% DV Spicy Seared Scallops with Chile-Garlic Spinach HANDS-ON: 15 MIN. TOTAL: 20 MIN. The trick to perfect scallops is to leave them alone once they hit the pantheyll stick to the skillet at first, then release once they sear. If you prefer less heat, use just one Fresno chile and remove the seeds before adding to the pan. Cooking spray 1 lbs. kosher salt, divided tsp. freshly ground black pepper 2 (8.8-oz.) pkgs. precooked brown rice (such as Uncle Bens) One cup of cooked brown rice contains 3.2 grams of fiber, while the same amount of cooked white rice contains only 0.6 grams of fiber. 1 Tbsp. olive oil 1 cup thinly sliced red onion 2 red Fresno chiles, seeded and thinly sliced 4 garlic cloves, thinly sliced 1 lb. baby spinach 8 lemon wedges Heat a large cast-iron skillet over high. baby spinach 8 lemon wedges Heat a large cast-iron skillet over high.