Having guests over for Easter? Attending a potluck or an event where you need to bring a dish? Then take a look at some of the perfect Easter dishes from 400 Calories or Less !

I typically make holidays my ‘Cheat Day’ for the week, but I don’t go wild – I just don’t watch quite as close as I normally do. With my low cal dishes, you can have an appetizer, soup, your meal and dessert for less than some single slices of cake (think Cheesecake Factory). So put your apron and get makin’ some Easter goodies

My Easter Meal Recommendation:

Appetizers:
Stuffed Mushrooms
Zucchini Pizzas
Spinach Tarts

Soup:
Lemon Soup

Dinner:
Baked Ham
Steamed Potatoes with Garlic Sauce
Lemony Green Beans

Dessert:
Chocolate Bark
Banana Cake

The mushrooms can be prepped ahead of time and cooked when the guest arrive. Same with the zucchini pizzas. The spinach tarts can be prepared AND cooked the day ahead – they reheat great in the microwave or oven.

The soup can be prepared ahead and kept warm in a crock pot set to the ‘warm’ setting.

The ham can go in the oven early, taken out while you cook the appetizers and placed back in to finish up the cooking. And the potatoes can be done ahead and you keep them warm in a crock or reheat at the last minute. Keep the steamer out and reuse it to do the beans. The beans should be done at the last minute – but it is just a steaming and quick mix with the other ingredients before you bring them to the table.

The 2 desserts can be prepared the day before.

Happy Easter and Happy Cooking !

Surf and term usually includes a large portion of meat and a lobster tail dripping in butter. If you’re looking for a healthier alternative, try a Skinny Surf and Turf with a lean piece of filet mignon and some Lemon Shrimp. Just as good, much lower fat, and a perfect celebration meal.

Skinny Surf and Turf

2 servings
346 calories per serving

2 4 oz. filet mignons
Garlic powder
Salt and pepper to taste
I Can’t Believe it’s Not Butter Spray

Add 2 servings of LEMON SHRIMP for the perfect ‘surf’ !

Preheat grill. Sprinkle meat with garlic, salt and pepper. Grill a couple of minutes each side or until desired temperature. When done, spritz with ICBINB Spray.

Some meals are just extra special and this is definitely one of them ! The perfect portion of pasta, chicken and veggies all covered in a scrumptious sauce and layers of cheese. You just can’t go wrong !

Chicken Florentine Casserole

4 servings
270 calories per serving

1 lb. boneless skinless chicken breasts, cut into bite size pieces
2 T flour
8 oz. FiberGourmet penne pasta (without FiberGourmet, you have to add 80 calories per serving)
2 T low fat balsamic vinaigrette dressing
1 c chicken broth
2 oz. light cream cheese, cubed
10 oz. frozen chopped spinach, thawed, and drained well (press it down in a sieve to get a lot of water out)
1 c shredded part skim mozzarella cheese
3 T grated parmesan
Salt and pepper to taste
½ t garlic powder

Preheat oven to 375 degrees. Cook pasta according to package directions. Heat dressing in a skillet. Mix chicken with flour and add to skillet and cook 3-4 minutes or until browned. Add broth and cream cheese and cook until cheese is melted. Add the spinach, garlic powder, salt and pepper and heat 1 minute. Remove from heat. Mix drained pasta with skillet mixture and spoon half of it into a 2 quart casserole dish. Top with ½ the mozzarella then add the rest of the chicken mix. Finally top with the remaining mozzarella and the parmesan. Bake 20 minutes to heat through and melt the cheese.

Decadent, Delicious, Moist, and just the right amount of peanut butter. These just could not have been any better !!

Peanut Butter Cupcakes

30 cupcakes
235 calories per serving

1 package super moist yellow cake mix
1 ½ c water
¼ c vegetable oil
3 eggs
¾ c creamy peanut butter
1 tub ready to spread chocolate frosting
¼ c creamy peanut butter
1/3 c chopped peanuts

Heat oven to 350 degrees . Line muffin cups with paper liners. Beat cake mix, water, oil, eggs and ¾ c peanut butter on low 30 seconds and then on medium 2 minutes. Fill cups 2/3 full with batter and bake 20-25 minutes. Cool completely. Stir together frosting and ¼ c peanut butter and frost cupcakes. Sprinkle with peanuts.

Colcannon is a traditional Irish dish made with potatoes and cabbage. It makes an excellent side dish. And it’s a perfect way to use up left over cabbage and potatoes !

Irish Colcannon

10 servings
115 calories per serving

1 1/2 lb. potatoes (about 4 large), peeled and quartered
3 slices bacon, chopped
1 small onion, chopped
1/2 c water
4 c cabbage, thinly sliced
2 T butter
1/2 c skim milk, warmed
Salt to taste

Put potatoes in a large Dutch oven and add enough cold water to cover the potatoes then bring to a boil. Reduce heat and simmer 20 minutes or until potatoes are tender. Heat a skillet and cook bacon then remove it from pan and drain. Add onions to skillet and cook 4 minutes. Add water and stir to loosen the bits stuck to the pan then add cabbage, cover and cook 7 minutes until water is evaporated. Mash drained potatoes with butter and milk then add the cabbage mix and salt and mix well.

Refreshingly sweet with a spicy ginger flavor – this is a great drink !

Ginger Tea

8 servings
73 calories per serving

8 c water, divided
1/4 c minced ginger
1/4 c honey
1/4 c molasses
3/4 c lemon juice
1/4 c cider vinegar
4 c seltzer
Lemon slices for garnish

Mix 3 c water and ginger and boil 2 minutes. Then remove from heat and let sit 20 minutes. Strain the mix through a fine strainer into a large pitcher. Add honey, molasses, lemon juice and vinegar and mix until all dissolved. Add 6 c water then chill overnight. As you serve, mix tea with ½ c seltzer and garnish each glass with a lemon slice.

By using FiberGourmet pasta, you really cut down the calorie count here – and with all the added vegetables, this is a very filling meal. Thank you, FiberGourmet !!

Eggplant Pomodoro over Spaghetti

6 servings
212 calories per serving

2 T oil
1 medium eggplant, cut into small cubes
2 cloves garlic, minced, 4 plum tomatoes, diced
1/3 c chopped green or black olives
2 T white wine vinegar
Salt and pepper to taste
12 oz. FiberGourmet Spaghetti
¼ c chopped fresh parsley or basil

Take cubed eggplant and place in a colander. Sprinkle with 1 t salt and mix well. Place a bowl atop the eggplant and weight it with canned goods or something heavy. This helps the bitterness leave the eggplant. Leave like that for ½ hour then rinse well and pat dry. Heat oil in a skillet and cook eggplant 10 minutes then add garlic and cook another minute. Add tomato, vinegar, salt and pepper and cook 10 more minutes. Cook pasta according to package directions and serve with the pomodoro sauce over it.

A Monte Cristo Sandwich is dipped in egg and fried – this version adds LOTS of gooey Gruyere cheese (the kind you find on top of French Onion Soup). If you prefer a milder cheese, switch to Swiss or cheddar.

Monte Cristo Sandwich

4 servings
350 calories per serving

1 T Dijon mustard
1 T fat free mayonnaise
8 slices Italian bread (1 oz. each) I recommend that you get a kitchen scale – it takes out the guess work !!
6 oz. deli ham, thinly sliced
1 c shredded Gruyere cheese (substitute Swiss or cheddar or jack if you don’t like Gruyere)
1/4 t black pepper
1/2 c Egg Beaters
1/4 c skim milk
Pam

Combine mustard and mayo. Spread each of 8 slices with an even amount of the mix. Then layer 4 slices each with ham and cheese. Sprinkle evenly with pepper and cover with other 4 pieces of bread. Combine eggs and milk. Dip both side of each sandwich in the mix. Heat a large skillet on medium high heat and spray with Pam. Cook sandwiches 3 minutes each side or until lightly brown.

Here is a kitchen scale like I use:

This dish is a FAVORITE of mine when I go to Asian restaurants. Now I’ve recreated it at home ! I’ve added some more veggies that you usually get in the restaurant dish and it makes it a nice complete meal. This tastes so authentic and so delicious !

Beef Chow Fun

4 servings
385 calories per serving

8 oz. rice noodles (pad thai work great – the wider the better, but whatever you can find !)
1/2 c beef broth
4 teaspoons black bean garlic sauce (available in the Asian section of your market)
1 T soy sauce
2 t brown sugar
2 t cornstarch
4 t peanut oil
1 teaspoon minced ginger
1 small onion, thinly sliced
5 ½ c sliced and cut stir fry veggies (snow pea pods, carrots, broccoli, celery) (if using frozen, thaw them)
1/2 c water, divided
8 ounces sirloin steak, cut into thin slices
¼ c douchi (fermented black beans available at your local Asian market)

Prepare noodles according to package instructions then rinse in cold water and drain and set aside. Mix Sherry, sauces, sugar and cornstarch and set aside. Heat 2 t oil in a non stick skillet and cook ginger 30 seconds. Add onion and cook 5 minutes or until softened up a bit then add the rest of the veggies plus ¼ c water. Cover and cook 5 minutes or until the veggies are softened a bit. Add the veggies to the noodles and wipe out your pan. Add 2 t oil to the pan and cook steak 3-4 minutes to brown it then add in the cornstarch and cook 2 minutes to thicken the sauce. Now add the veggies and noodles to the pan with ¼ c water and the fermented black beans. Heat through for about 2-3 minutes and serve immediately.

This recipe will make even the most finicky eater a spinach lover. The dish is light and fluffy with loads of cheesy flavor – the spinach flavor is definitely mellowed.

Spinach Souffle

8 servings
149 calories per serving

1/2 c chopped onion
1 clove garlic, minced
1 T margarine, melted
8 oz. low fat cream cheese, at room temperature
8 oz. low fat cottage cheese
salt and pepper to taste
3/4 c egg beaters
20 oz. frozen chopped spinach, thawed, and well drained
1/4 t paprika
1/8 t nutmeg
Pam

Preheat oven to 325 degrees. Melt margarine and cook onion and garlic for 6 minutes. Remove to a bowl and add cream cheese, cottage cheese, salt and pepper and beat with a mixer. Add the egg beaters 1/4 cup at a time mixing well in between and then mix in the spinach. Spray a 9 inch baking dish with Pam and place the spinach mix in the dish and sprinkle with the paprika and nutmeg then cover and back 30 minutes. Uncover and bake another 15 minutes.