LUNCH 300 CALORIES RECIPES

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DINNERS UNDER 500 CALORIES | RECIPES - TASTY



Dinners Under 500 Calories | Recipes - Tasty image

We’re all looking for ways to eat a bit healthier and let’s face it: it’s not always easy. But that’s why we’re here to help. These quick and easy dinners under 500 calories promise you explosions of flavor, courtesy of some strong, herbaceous notes and the freshest of ingredients. From a single-pan roasted chicken to a one-pot chickpea curry, we’re here to help you eat healthy, happy, and flavor-laden.

Provided by Spencer Kombol

SCALLOPED POTATOES | JAMIE OLIVER RECIPES



Scalloped potatoes | Jamie Oliver recipes image

Total Time 1 hours

Yield 8

Number Of Ingredients 7

2 kg floury potatoes such as Maris Piper or Idaho
30 g unsalted butter
2 tablespoons plain flour
500 ml semi-skimmed milk
300 ml double cream
75 g Cheddar cheese
75 g Gruyère cheese

Steps:

    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
    3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
    4. Remove from the heat, grate in and stir through most of the cheese, then season to perfection with sea salt and black pepper.
    5. Pour the sauce over the potatoes, grate over the remaining cheese, then bake for 45 minutes, or until golden and bubbling.

Nutrition Facts : Calories 524 calories, FatContent 31.2 g fat, SaturatedFatContent 19.2 g saturated fat, ProteinContent 13.2 g protein, CarbohydrateContent 50.8 g carbohydrate, SugarContent 5.2 g sugar, SodiumContent 0.5 g salt, FiberContent 3.4 g fibre

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SCALLOPED POTATOES | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 524 calories per serving
    1. Preheat the oven to 200°C/400°F/gas 6.
    2. Peel and cut the potatoes into 3mm-thick slices, then cook in a large pan of boiling salted water until just tender. Drain well, then transfer to a large baking dish.
    3. Melt the butter in a large non-stick pan on a medium heat, stir in the flour, followed slowly by the milk and cream, then simmer gently until thickened, stirring continuously.
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