Healthy Mini Meals Under 250 Calories: Zucchini-Noodle Chinese Chicken Salad, Cheeseburger Mini Meatloaves
1/2 of recipe (about 2 cups): 230 calories, 6g total fat (0.5g sat. fat), 476mg sodium, 21.5g carbs, 4g fiber, 13g sugars, 23.5g protein
We revamped a classic recipe by utilizing our current veggie-noodle crush! And it is sooooo good.
Cook: 10 minutes
Chill: 15 minutes
6 oz. raw boneless skinless chicken breast
Dash each salt and black pepper
1 lb. (about 2 medium) zucchini
1/4 cup low-fat sesame ginger dressing (like Newman's Own Sesame Ginger Dressing)
1/2 cup canned sliced water chestnuts, drained and chopped
1/4 cup canned mandarin orange segments packed in juice, drained and chopped
1/4 cup chopped scallions
1/4 oz. (about 1 tbsp.) sliced almonds
Pound chicken to 1/2-inch thickness. Season with salt and pepper.
Bring a skillet sprayed with nonstick spray to medium heat. Cook chicken for about 4 minutes per side, until cooked through.
Using a spiral vegetable slicer like the Veggetti, cut zucchini into spaghetti-like noodles. (If you don’t have a spiral veggie slicer, peel zucchini into super-thin strips, rotating the zucchini after each strip.) Roughly chop for shorter noodles.
Place zucchini noodles in a large bowl. Chop chicken, and add to the bowl. Add dressing, and toss to coat.
Stir in chopped water chestnuts, chopped orange segments, and scallions. Cover and refrigerate until chilled, at least 15 minutes.
Top with almonds.
MAKES 2 SERVINGS
1/6th of recipe (2 mini meatloaves): 182 calories, 6.5g total fat (3g sat. fat), 470mg sodium, 9g carbs, 1g fiber, 4g sugars, 21.5g protein
With these muffin-pan meatloaves, you get the best of what a burger offers, and there's no need for a bun! And you can have two of 'em for well under 250 calories...
Cook: 40 minutes
1 lb. raw extra-lean ground beef (4% fat or less)
1 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup whole-wheat panko breadcrumbs
1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
3 tbsp. ketchup
2 tsp. yellow mustard
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
3/4 cup shredded reduced-fat cheddar cheese
Optional toppings: additional ketchup, additional yellow mustard, dill pickle chips
Preheat oven to 375 degrees. Spray a 12-cup muffin pan with nonstick spray.
In a large bowl, thoroughly mix all ingredients except cheese. Evenly fill muffin pan, and smooth out the tops.
Bake until firm with lightly browned edges, about 35 minutes.
Sprinkle with cheese. Bake until melted, about 3 minutes.
MAKES 6 SERVINGS
Hungry for More Mini-Meal Recipes?
Chew on this:
It's National Noodle Day, October 6th! Here's a healthy recipe with real pasta noodles for you to sink your teeth into…
You've gotta share these instant classics. Click "Send to a Friend" now!
We may receive affiliate compensation from some of these links. Prices and availability are subject to change.
We may have received free samples of food, which in no way influences whether these products are reviewed favorably, unfavorably, mentioned with indifference, or mentioned at all. Click for more about our editorial and advertising policies.
*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark.
Questions on the WW Points® values listed? Click here.
Hungry Girl provides general information about food and lifestyle. This information and any linked materials are not intended and should not be construed as medical advice, nor is the information a substitute for professional medical expertise or treatment. Click here for more information.