North american sporting events main dish recipes with 400 or fewer calories costing less than $3.0 per serving added by professional chefs
All recipes » Main dish » North american » Sporting events » 400 or fewer calories
Beef Fajita Best MarinadeThis is fast, simple and super delicious! You should have a very hot (very) cast iron griddle or pan to do this right. I preheat the griddle and… |
Amos Miller
Dec 2013 Professional |
3 votes
11496 views
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Skinny Shredded Barbecue Chicken Sandwiches, No Crock Pot NeededI’ve trimmed the fat and calories by making the coleslaw with a skinny… |
Skinny Kitchen with Nancy Fox
Aug 2012 Professional |
1 vote
5917 views
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Garden Salmon Loaf
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BearNakedBaker
Apr 2011 Professional |
1 vote
8656 views
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Super Bowl Sirloin Soft TacosPatti and I have set one night a week just for us. It’s our date night. We usually put something special on the grill but sometimes we cook inside.… |
Patti Fisher
Jan 2013 Professional |
1 vote
4380 views
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Guilt-free Chicken Nuggets, Oh YeahMost kids love McDonald’s Chicken McNuggets. I’m sure many grown-ups do too. But, they are so unhealthy!… |
Skinny Kitchen with Nancy Fox
Sep 2012 Professional |
1 vote
5953 views
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Skinny Sliders with Caramelized OnionsMinimizing is the new super-sizing and these little sliders are terrific. No need to heat up the barbecue… |
Skinny Kitchen with Nancy Fox
Feb 2012 Professional |
1 vote
2387 views
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Good Luck Black-Eyed Pea Crockpot ChiliEnsuring good luck for the New Year means including black-eyed peas on your menu. This chili makes for a… |
Salad Foodie
Dec 2010 Professional |
4 votes
3890 views
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Torte di granchio ( Crab Cakes)Crab cakes became popular along the coastlines of mid Atlantic States, the Gulf Coasts and Italy as well. It is a simple and tasty way to serve crab… |
J. Gino Genovesi
Jul 2013 Professional |
1 vote
3481 views
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Beer Grilled Pork Chops
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Chef Smith
Nov 2010 Professional |
1 vote
3712 views
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White Dry RubI was using my red rub for all meats. It was good but thought the beef needed to treated differantly. I came up with this rub for my red meats. Now… |
John Greenler
Jun 2012 Professional |
1 vote
3151 views
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