322 calorie recipes

Tender zucchini and crisp green beans tossed in a vibrant herb sauce packed with basil, capers, and lemon. Serve warm or chilled as a bright summer side.

Spice roasted chickpeas turn a can of garbanzos into a crunchy, snackable handful, tossed with freshly toasted cumin and coriander, a pinch of cayenne, and coarse salt. High in fiber, vegetarian, and hard to stop eating.

This juice contains camu camu - a South American berry that contains the highest concentration of vitamin C on the planet. It is available in powder form, but if you can't find it, just add more lemon to the juice. Carrots are packed with beta-carotene, that turns into vitamin A in the body and can help enhance immunity. The ginger is anti-viral, the garlic and oregano are anti-bacterial, and the turmeric is antimicrobial (an agent that kills microorganisms or inhibits their growth). Meanwhile the celery and parsley are anti-inflammatory, and add a shot of blood-purifying chlorophyll as well.

Rice with black beans, corn, plum tomatoes, green chiles, cilantro, and scallions. Low-fat, vegan, and ready in 40 minutes. A Southwestern side that does it all.

Ratatouille is a Provencal vegetable stew that is popular all along the Mediterranean coast. It is a summer dish, best when the vegetables are in season and at their peak.

Cantaloupe fruit salad with fresh pineapple, apple, raisins, coconut, and walnuts served with low-fat yogurt. A tropical no-cook fruit bowl with crunch from nuts and chewiness from coconut.

Chicken chili with kidney beans, diced apples, and tomato juice simmered low and slow for two hours. A lighter chili with a surprising sweet-savory twist from fresh apples.

Vegetable hash brown blends shredded potato, sweet potato, turnip, shallot, and cilantro into a crispy oven-golden skillet cake. A veggie-packed vegetarian brunch or side with double-browned edges.

This delicious chicken pot pie is packed with flavour. Warm, and comfy! A perfect dinner on a cold winter day, and it is also a delicious way to use up your leftover chicken.

This is a great recipe- very light and a great dish for a veggie night!

Garlic butter asparagus and onions cooked in one skillet: steamed crisp-tender, then browned in butter with sliced garlic. A fast vegetable side that goes with almost anything.

Chicken with ranch dressing, it is very nice! Once you taste it, you don't want to stop!

Hearty lasagna packed with lean ground beef, mushrooms, and melted mozzarella at just 8 grams of fat per serving. Shredded carrots add natural sweetness and sneak in extra veggies.

Tortilla torte: tortillas layered with mashed pinto beans, picante green chile sauce, Monterey Jack and olives, baked and cut in wedges. A light vegetarian Mexican stack served over greens.

Oasis carrot salad boils carrots tender then marinates them in garlic-onion-vinegar dressing, finished with fresh cilantro and parsley. A bright, make-ahead North African-style side.

Singapore spicy noodles with a chunky peanut butter sauce, red pepper flakes, and crunchy red cabbage tossed with linguine. A quick, low-calorie spicy peanut noodle dish.