6 Savory Dishes to create With Pears Under 250 Calories

 

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6 Savory Dishes to Make With Pears Under 250 Calories. chevron_left PREV: How to Fix Nighttime Leg Cramp chevron_right NEXT 6 Savory Dishes to Make With Pears Under 250 Calories. by MyFitnessPal’s Recipes. November 5, 2018. No Comments. Share it: 5/5 (2) Sample rating item.

These Easy Savory Baked Pears with Red Onion, make a delicious and different side dish or accompaniment to a cheeseboard. Served hot or warm they are just delicious! Tender soft pears with red onion flavored with rosemary and maple syrup – these are just perfect with turkey for Thanksgiving, or as an accompaniment to a Christmas ham. But there are times when counting on a lower-calorie main dish just makes sticking to a healthy eating plan easier.

Start with any of these simple main dishes, all ringing in at 250 calories or less, and pair with a salad or steamed vegetable, and you can rest easy that a healthy meal waits at the end of the day. Creamy, Crunchy, and Tangy. Toast 1 slice multigrain bread.

Spread with 1 Tbsp goat cheese then cover with 1 sliced tomato. Add plenty of black pepper and a pinch of dried thyme. Adding juicy pears to a savory recipe can make it all the better.

Try these 5 simple, savory pear recipes and your tastebuds will be delightfully surprised. Reluctant Entertainer. Roasted Chicken with Honey Bacon and Pears This delicious one-pot meal, Roasted Chicken with Honey Bacon and Pears, is delicious served on rice, polenta, or a bed of. It’s cheap.

It’s convenient. And, if done right, it can be good for you. Starting with a base of whole-grain or sprouted bread, toast can act as a vehicle for some seriously healthy foods.

Here are 19 sweet, savory and scrumptious toast recipes that you can enjoy at breakfast, lunch and dinner (or even at snack time) — all for 250 calories. 4. Meanwhile, slice bread into 1/2-inch slices. Toast in 350ºF oven until golden brown, about 10 minutes. Spoon about ¼ cup warm pear-squash mixture onto each bruschetta. Using a vegetable peeler, make ribbons of cheese and place on top of each.

Drizzle with pumpkin seed or olive oil if desired. Pears are one of the few fruits that are in season throughout fall and winter. Desserts are a natural use for this delicate fruit but do you know how to cook pears in other ways? Our lineup of pear recipes includes a succulent risotto, sophisticated quiches prepared.

Spray the inside of a mug with nonstick cooking spray. Whisk together 2 large eggs, 2 tablespoons frozen mixed vegetables, 1 tablespoon low-fat shredded cheese, and some salt and pepper. Discover our favourite healthy ideas for lunch and dinner, all coming in at around 250 calories.

Choose from vegetarian, vegan, meat and fish options.

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½ cup dried apricots, chopped ½ cup shredded coconut ¼ cup almonds, chopped 1-2 sticks cinnamon 1 tsp honey or½tsp steviapowder 1 cup apple juice Cut pears in half and lay center up in casserole dish.

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• Spinach Strawberry Salad: 2 cups spinach, ½ ounce chopped pecans, ¼ cup sliced strawberries, 2 tablespoons light balsamic vinaigrette (185 calories).

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Toss roasted vegetables with 2 tablespoons toasted sliced almonds, 1 teaspoon minced fresh parsley, and ½ teaspoon lemon juice before serving.

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4 Granny Smith apples, peeled and cut into sticks 1 tablespoon lemon juice 3 cups vegetable oil 1 cup cornstarch SERVES 4 Per Serving: Calories 560 Fat 17g Protein 1g Sodium 300mg Fiber 5g Carbohydrates 103g Sugar 66g

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6 large ripe pears, peeled, cored and cut into pieces about 2-3 tablespoons butter about 3 tablespoons brown sugar %-3/4 cup chopped pecan nuts % cup carpet geranium flowers In a wok or frying pan stir fry the pears in the butter, adding the Sugar and the pecan nuts, for about 5 minutes.

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Have half a cup of sliced strawberries and half a cup of blueberries, or half a banana mixed with dried raisins and apricots, or a cup of chopped tropical fruit including mango, pineapple, and papaya.

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Toss vegetables with ¼ cup toasted sliced almonds, 2 teaspoons minced fresh parsley, and 1 teaspoon lemon juice before serving.

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Combine diced apple, 5 tablespoons butter, cranberries, pecans, sugar, oats, zest, cinnamon, and salt in bowl; set aside.

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Add vegetable mixture, raisins, dried apples, and walnuts to bowl with dried bread; add 1 cup broth and toss until evenly moistened (you should have about 12 cups stuffing).

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Combine pears and plums in a medium bowl.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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  • I had to go back and listen to the piece where you were adding the herb. You lovely Irish people don’t usually pronounce your “h”‘s as in “th”, the way us English do.Yet the only word we follow you guys with (I think??) is with the word “thyme”, but you pronounced it as”th”. I’m confused!!!
    Keep up the good work, I love your recipes!!!! ��

  • I add chocolate chips and walnuts to my zucchini cake and make a chocolate buttercream icing oh my goodness is it good! Of course it is the recipe in my Dining on a Dime cookbook. Now the Dining on a Dime cookbook does it have new or updated things in it?

  • This was my favorite video of yours by far. Love the laughter and some silliness. Thanks for the sale, been wanting your book awhile!

  • LOVE coriander. I live in Arizona where red chiles abound. I simmer dried red peppers and blend with some tomato paste. Yum. Now you gave us a filling. Thank you!! Refried beans have been in them too long!

  • I love coriander (cilantro). I like it so much that I have to stop myself from eating it in the supermarket before I get to the checkout.

  • Hi there lovely,
    I have an idea for you.
    Now that everyone is in quarantine, maybe it’s useful to make some instructions about which foods you can buy that can be preserved longer and also some recipes to go with it.
    Foods that will boost your immune system so your body is equipped to fight of a disease incase if you catch the coronavirus. Maybe dried foods like beans, chickpeas, peas etc.
    Also which fresh greens can be frozen…and also how to properly defrost them if necessary.

  • My thyme hack: freeze sprigs in plastic bag until thoroughly frozen. (Usually my fall harvest in a gallon freezer bag) Crunch frozen sprigs in bag in your fist. The leaves will fall off the twigs into the bag and can be shaken out of the bag free of twigs.

  • Made this tonight without the sweetcorn as made half measures, but a can of mixed beans for variety. And a fresh pepper. Really tasty, so many flavours do include the coriander if you can! Cold leftovers for lunch tomorrow…

  • Alcohol evaporates? People believe it, even though it’s been debunked https://youtu.be/nxqAGbJ3bSA for example, explains it quite well…thank you guys for all your great ideas though, love em all��

  • Thanks so much, really appreciated. �� �� ��! You guys are great and so generous. ��. Just to let the Gluten free folk know I’ve seen GF cous cous at Sainsburys Free From sections

  • I swear you crack me the bleep up!! You and Ellie together we’re like a comedy routine�� I was laughing hysterically!! thanks for making my day❤️

  • It’s Thursday morning and my cake is in the oven now it smells so good. Can’t wait to try it. I may put cream cheese frosting on it. Still thinking about what to do may just do half with frosting

  • This is one of the best recipes you’ve ever shared; our carnivorous friends love it too! I’m making it again during our quarantine-the ultimate comfort food.

  • As soon as I seen this I knew what I was making for dinner. It was amazing! It made 12 enchiladas for us, so it worked out perfect for our family. I used 3 ounces of tomato paste (found easily in the US) for the tomato puree and added a couple chipotle chile peppers from a can to the filling and on top. Also some spinach to the filling. I had to add a little more milk to the cashews though to get no so thick. This is easily a new favorite recipe. You guys deliver when it comes to flavors in recipes.

  • Will there be a US pre-order? I clicked the link but looks like it’s only for European countries. Tried searching it on US amazon but no luck ��

  • Looks scrumptious! I will try it coriander/cilantro included. I have noticed though, if the coriander is old, the flavor is too strong. Perhaps those who are not liking the flavor may want to try some cilantro/coriander sprouts? Thanks for sharing your wonderful food gifts!

  • Does anyone remember Julia Child, that famous French Food Chef, who, by the way was the first person cooking on TV… she would drop the turkey, and would say, oops, pick it up, and continue…. she was hilarious….

  • Don’t understand why I’m not getting notifications of your vids anymore ��‍♀️ the bell is still on. Good job I know what days you dudes upload otherwise I’d be missing out on all this deliciousness ��
    This one looks AMAZING!!! ��❤️

  • Looks delish.*_* But I think I will add some garlic into the cashew cream. I’m kind of a garlic addict. XD

    About coriander… It depends on the dish if I like it or not. There is this vegan Asian restaurant in my city and they make amazing summer rolls with coriander. It doesn’t taste too dominantly in the rolls but adds a nice flavor to it.

  • Nice Recipe! My mom had one of these thermal pot as well! Works like wonder! Just wondering, how hot was the sup after 7 hours in that La Gourmet thermal pot? By hot i mean can we drink is straight or need to cool down a little? Thx

  • Looks delicious. What do you do with the meat? What is the difference between red dates and honey dates? Thank you. I enjoy your youtubes, btw.

  • I feel uncertain about sharing this; however, this is an important concern.

    Its with the greatest respect that I have decided to share with you, and others, my concern, regarding the progressively aggressive advertising I have encountered in the last two-three months on YouTube.  

    I have stopped watching a large majority of content from the channels to which I have subscribed as I simply cannot be bothered to sit through so many senseless adverts. While I don’t mind the occasional advert, I find that I am bombarded by a continuous barrage of not one, but two adverts, (from which I cannot opt out) at the beginning of every video; with the odd advert (sometimes at a different volume) in the middle of a video (in the middle of a sentence more often than not), and quite frequently with an advert at the end.

    I´ve no idea if YouTube creators have control over the way in which their videos are monetised (a vulgar verb). I would and do encourage other subscribers to express their mature and detached oponions (subtext: non-judgemental). I think that many of us would prefer the odd advert, but reject the idea of being bombarded with two adverts that we cannot turn off, followed by yet another at the end of the video.

    Incidentally, this message may well be posted on other channels as well. Advertising is, unfortunately an important element in the YouTube experience, I accept that. I do not accept the absence of moderation. This will not encourage me to pay for a previously free service, and I expect there are thousands who share my lack of enthusiasm for capitalist manipulation, though they would not use such an academic term. Do have a word with YouTube, do address this concern with your subscribers.

    I sincerely apologise if my decision to be direct is upsetting in any way. I am not particularly clever at social politics or social media etiquette; to be clear, it is not my intention to be unkind, we have a plenty of that across the planet, and thus unkindness is actually rather redundant, and I dare say, quickly becoming unfashionable.  

    Conclusion: I appreciate your efforts, its a terrible pity that I cannot actually get to the content through all the adverts. It simply is not worth the effort. Lastly, and most importantly, I hope you will see this as feedback, as if this is an exchange of one colleague with another and nothing more. I realise some creators feel a great deal of pressure when subscribers provide criticism, hopefully that is only true for those who behave like trolls.

    Best wishes, and though I may not see your content, you still have my support. I have not unsubscribed.

  • I made these today!! Omg..so good. My das ate with me..and loved it. The cashew cream was awesome. Im going to make the cashew cream to throw over pasta soon. Thanks again! It was so easy too!!

  • This looks SO yummy!

    Can anyone tell me where I can get VEGAN store-bought puff-pastry in the States?

    They’re usually not vegan.:(

    Thanks!:)

  • 100g cashew
    200g veg stock
    200g tomato puree
    .5 ground chilli
    1 tsp garlic
    .5 tsp onion
    1 tsp cumin
    .5 tsp salt
    A lime
    1 tblsp maple syrup
    Can of beans
    Can of corn
    200g roasted capsicum
    Wraps
    Milk
    Black pepper

  • Happy Pears, please give the American equivalent measurements.
    Love your recipes, As a doctor let me just remind you not to use so much salt, It’s harmful to your prostate.. love you guys.

  • The only thing I’d watch out for in the future is coughing over the food while cooking. Maybe just turn your head away from the food next time?

  • I’m going to try this for sure. You guys have great recipes, but I question if the store bought puff pastry you topped the pies with is vegan. Usually butter is a major ingredient after flour. Do you guys have a vegan puff pastry recipe?

  • I’ve got all your books is this in one of them? I couldn’t find it. Otherwise I’ll rewatch and write it all down. Keep up the great work. You’re an inspiration

  • Made this tonight and it was DELICIOUS! I used a can of tomato sauce instead of veg broth + tomato paste since it was all I had, and it worked really well. Yum

  • Not helpful details. Would be really nice if you listed the ingredients. And this sequence of inclusion. I need to see what your recipes are like, before I would begin one of your courses

  • Such a great recipe! Couldn’t find a written version. It would be so helpful if you put the recipe in the video description! Thank you for your videos.

  • As kid we had permanent camping lot.still work.seems my parents worked all weekends on property.think back.we bought used camper and realized we don’t have time camp by time you get site set up its slot work..fun if you could just show up

  • This is a great recipe as most of the ingredients are things that store well in your pantry and freezer and you quickly can pull a meal together. Very timely.

  • You must have been reading my mind! For 2 days, I have been wanting to make a pot pie but just wasn’t turned on by the recipes I had found… until now! Thursday, It’s On! ��

    Update: I made this recipe two days ago and it was absolutely fabulous! (Of course, it’s no surprise! The Happy Pear recipes never let me down.) I had no wine but used a rich mushroom bouillon instead. Absolutely delish and my carnivore family asked me to make it again. Thanks, Dudes! ��

  • Hi I did it yesterday and it was yummy.
    I didn’t have bunch of stuff that you had for example thyme, the dough. But I did it anyway and I am very satisfied.

    Coming from Algeria and seeing how you did the couscous I was afraid hahaha because we have a specific way of doing it so it was weird.

    Tha k you very much

  • INGREDIENTS:)

    1 tbsp oil
    200 g mushrooms
    3 sprigs of thyme
    2 gloves garlic
    100 ml white wine
    400 g leak
    400 g squash
    Pinch of salt
    250 g couscous
    200 g roasted cashews

    For the bechamel:
    4 tbsp Oil
    4 tbsp white flour
    pinch of salt
    500 ml plant based milk
    1/2 tsp garlic powder
    pinch of black pepper
    3 tbsp nutritional yeast

    1 sheet of puff pastry

  • Wouldn’t any commercial puff pastry contain butter? The only frozen product I can find here along the north shore of Lake Ontario is a brand called “7 Days” but the ingredients are not listed on the store’s website or on the baker’s.

  • Am I the only one that didn’t know for most of my life that cilantro and coriander are the same thing??? ������
    Either way, LOVE it ��

  • Looking forward to making this and loving the simple roux sauce. Thinking it will go well with mashed potatoes, mushroom gravy and a salad for the holidays ��

  • Replace the cous cous with baby potatoes…far far tastier, cand not gooy! Also add walnuts instead of cashews…pretty good recipy

  • Hi!!! Good morning!!! Mmm…. Chicken soup smells great!!! Taste so delicious and yummy dish!!! Yum!! Yum!!! Great dish!!! See u anytime!!! 恭喜发财!! 万事如意!!!

  • My family is eating Christmas dinner at mine’s this year, and I really wanna make something vegan and christmassy that they as meat eaters will love! I’m gonna try this out, thanks!!

  • You just breathed in all the alcohol that was trying to escape, haha, at least it did not go to waste:p It looks very nice, I’ll try to make it soon.

  • l love zucchni bread l made my own and using imperial margarine l dont care for buttermuchbut something about that brand of margarine l i like it the best brand to use but l liked when they had foil wrappers and here is a tip use them when greasingthe pansand muffin cups keep them in the freezer

  • This looks fantastic but as a Happy Hearter, is there any way to make it with less oil and salt? Also, would short crust pastry work on top? Thank you ��

  • Hey Dave & Steve! I’ve started posting some vegan recipes on my IG page since Monday to help cope with sitting at home (going on 3 weeks now..) and hopefully inspire some people to cook delicious, vegan dishes! I was just wondering, do you have any tips to get some extra people over to my page to spread the love? Cheers guys, big fan�� (page: thijsvanboven)

  • You “pear” are the best! We had 9″ of snowfall last night and your potpie is calling for dinner tonight. My daughter did a semester abroad in Greystones and her favorite spot to chill was the Happy Pear! She brought me back a travel cup and little did she know I’d been following you boys for years. Thanks, and please keep doing what you do and for being who you are.
    From the “D”, cheers, Audrey

  • ooooooooffffffff wooooooooofffff holy snrg i lovezz to eat 1000000 of them mmmmm yazzzzzzzzzz ��������������������������������������������������������������������

  • Hi Steve, hi guys, hope everyone is safe at home, thank you for bringing us some sweet positive vibes in this time of crazy… ��& O from a confined fan in France.
    I hate coriander and so does my daughter, I read the aromatic element in it is similar to the repulsive secretions of some insects, but only 5% of the human population is sensitive to it.

  • I prep ahead for camping.  The only thing I need to do is grab the food.  My husband doesn’t plan!  You did a great job prepping food.  I hope you ALL had fun.  Let the boys cook when you go camping!  Great show.  Thank you.

  • Great recipe, and I absolutely love the calmer style to this video.

    And I looked for that fry pan, but even on their website I can’t find reference to it. Is there a link to where we can find it?

  • For your frozen food: Put the food you will be cooking first on the top, the meals you are eating last put on the bottom. Since cold air sinks the items on the bottom will be the last to thaw. Just be sure the kids are not opening the cooler every 5 minutes. And you can also keep the cooler covered with a blanket or something and keep it out of the sun. You should be good.

  • I’ve had a casein allergy since birth so dairy is a no-no for me too Tawra. I sometimes fail and sneak something I’m not meant to have and regret it later. Most recipes I just add water in place of the milk and in a lot of things that turns out fine (it depends on how much flavour is already in the recipe…some things you need that milk flavour, but you’d be surprised how many things taste just fine with water in place of milk). My favourite non-dairy milk is canned coconut milk (I use it in coffee and in place of milk in baking when I need that creaminess). You can get powdered coconut milk too which might be a cheaper option with less risk of half cans leftover in the fridge, I found a cheap one here in the UK but I’m sure the U.S would have more options than we do:) Vegan ice cream (I like the coconut milk ones, soy seems to flare up my allergies) can be a lifesaver when you really just want something naughty! All that is assuming you don’t hate the taste of coconut! Oat milk would be my second choice, followed by rice milk.
    Safe travels and have a wonderful camping trip family! xo

  • I want to make this tonight, but the recipe isn’t written out anywhere:( Does anybody have it written out already?
    The link is to predorder the cookbook..

  • ‘Small, little, medium sized things’… haha, brilliant. That started my day with a proper laugh ������. Luckily I have some of these as these pies look fantastic. Christmas dinner sorted ♥️

  • Your idea for warming your meals while camping should work well. Do you have a trivet to put on the bottom of the cast iron? That would help to prevent scorching. Also, lining the cast iron with parchment paper would be helpful with clean up in the event your “packets” spring a leak. Have fun! And try to relax.:)

  • Oh I make cold slaw ahead of time by cutting and grating my cabbage, carrots and onions put them in a big zip lock bag and keep refrigerated make my slaw dressing keeping it in pint mason jar so when we want it on camping trip we can fix it quick. This is something we love when we go camping. thought you might like it for the next time you go camping.

  • Looks great, something for Christmas maybe. Just one thing, thought store bought puff pastry contains butter, can you clarify this please? Love your recipes. ��

  • hey you guys should make RED LENTIL KOFTE recipe, there is no frying, no baking. its completaly vegan and can easly be made oil free (most recipes use 2ts or so)

  • Hi Family just watching your show now we’re getting rain now it feels so cool I love Camping but haven’t done it in years have lots of fun with ur Camping Trip���� Elly needs a Apron wow that’s a awesome Deal Tawra on the Dried Fruit Fruit Cake is my Favorite

  • I made something similar the other day, not keen on couscous so I used cooked green lentils and brown rice. It was delicious, and I’m probably the worst cook going lol. Looks stunning tho guys ��������

  • charming presentation…thanks for showing how you cut the veggies without making us sit here all day and watch every little step. Great ingredients. look forward to trying it!