Healthful dinner

For a couple months I have been counting my calories. Even though it's really been a lot of work, the pounds are coming off (oh yeah, with a little bit of exercise)! Dinner is the most challenging meal because by that time of the day I don't have many calories to work with. Typically, I end up with 300 - 400 calories. I did a quick Google search for some low calorie dinners and surprisingly found a lot of options. All of the recipes I've tried have been good, but my favorite so far is below!

Hot Chile Grilled Cheese (415 calories)

via eatingwell.com

4 poblano peppers
1 can (14oz) pinto beans, preferably low-sodium
3 Tbs prepared salsa - I used an apple salsa
1/8 tsp salt
1/2 cup shredded Monterey Jack or Cheddar cheese
2 Tbs low-fat plain yogurt
3 scallions, sliced
2 Tbs chopped fresh cilantro
8 slices sourdough bread

• Place peppers in a microwave-safe bowl and cover with plastic wrap.
• Microwave on high until soft, 3 to 4 minutes.
• Let stand, covered, until cool enough to handle.
• In a medium bowl, mash the beans with a fork until they begin to form a paste.
• Add in salsa and salt.
• In a separate small bowl, combine cheese, yogurt, scallions, and cilantro
• When the peppers are cool enough to handle, slice each one in half lengthwise and remove the stem and seeds.
• Heat a panini maker to high. - We used a George Foreman grill
• Spread 1/3 cup of the bean mixture on each of 4 slices of bread.
• Top with a heaping tablespoon of the cheese mixture.
• Place 2 pepper halves over the cheese. Cover with the remaining slices of bread.
• Grill the sandwiches in the panini maker until golden brown and heated through, about 4 minutes.
• Cut in half and serve immediately.

Like with most "diet foods" I didn't expect much flavor from this dish. However, it was delicious and filling! I loved the bean and salsa mixture and have been making more all weekend to spread on the leftover sourdough to make an open face egg sandwich.

I can make that snack in 5 ingredients

This month one of my uncles turned 60 and we decided to get together to throw him a party at my family's new favorite local hangout - Coaches Pub 'N' Grill. We reserved a three seasons-type room and brought a bunch of snacks to pass. Since I haven't really cooked in a while I wanted to try something a little different.

Last month, I saw a recipe in one of my magazines for hot poppers. Normally, I would think this recipe would be a little hard to make but the magazine clearly showed that it was pretty easy, so I gave it a try!

Hot Poppers

via Woman's Day Magazine - Feb '12

4 oz Neufchatel cream cheese - room temperature

2 oz extra sharp cheddar - finely shredded

12 small jalapenos

2 large eggs

3/4 cup fine cornmeal

• Preheat oven to 425.
• Line a rimmed baking sheet with foil.
• Cut the jalapenos in half, lengthwise. Remove and discard the seeds.
• In a medium bowl, combine both cheeses and then spoon into a resealable plastic bag. Snip off one corner (you are making a piping bag).
• Pipe cheese mixture into the pepper halves.
• In a second bowl, beat the egg whites until frothy.
• Place cornmeal in a shallow bowl.
• Dip each pepper half in the egg whites and then into the cornmeal turning and pressing gently.
• Place the peppers cheese-side up on the baking sheet.
• Bake until the peppers are just tender and the cornmeal is golden and crisp, about 12 - 15 min. 

My husband doesn't like sharp cheddar cheese so I went for a mild cheddar. I also substituted the Neufchatel for regular cream cheese. Overall, my family really liked these and I didn't have any leftover - and that's a true test!