Best Low-Calorie Meals for a Fitter you


low calorie meals

Whether you’re practicing moderation or simply looking to indulge in guilt-free seconds, these dinner recipes are the best of both worlds — low in calories and delicious. Sticking to a healthy weeknight dinner that fits into a diet plan can be quite easy, on both your schedule and your wallet. The best low-calorie meals supercharge your dinner plate with a lean protein, a savory side of fresh vegetables, and a hearty (and filling!) whole grain that’s sure to please.

Discover all-time favorites or venture into new dishes that will keep you feeling great inside and out. This collection of low-calorie dinners is sure to keep any diet feeling new, exciting, and most of all, easy peasy all year long!

Spicy Shrimp Lettuce Wraps

Low-Calorie Meals

Ingredients

  • 2 tbsp. fresh lemon juice
  • 1 1/2 to 2 Tbsp gochujang (Korean hot pepper paste)
  • 1 tbsp. olive oil
  • 2 tsp. honey
  • 1 clove garlic, grated
  • 2 tsp. grated fresh ginger
  • 1 1/2 lb. large shrimp, peeled and deveined
  • 1 head Boston lettuce, leaves separated
  • 2 Persian cucumbers, sliced
  • 1 bunch small radishes, sliced
  • Mint and basil, for serving

Directions

  • Heat oven to 425°F. In a large bowl, whisk together lemon juice, gochujang, oil and honey, then stir in garlic and ginger. Add shrimp and toss to coat.
  • Arrange in a single layer on a rimmed baking sheet and roast until just opaque throughout, 10 to 15 minutes.
  • Serve shrimp in lettuce and top with cucumbers, radishes, mint and basil.

Roasted Salmon with Green Beans and Tomatoes

Low-Calorie Meals

Ingredients

  • 6 cloves garlic, smashed
  • 1 1/4 green beans, trimmed
  • 3 anchovy fillets, chopped (optional)
  • 2 tbsp. olive oil 
  • Kosher salt
  • Pepper
  • 1 1/4 lb. skinless salmon fillet, cut into 4 pieces
  • Greek yogurt, for serving
  • 1 pt. grape tomatoes
  • 1/2 c. pitted kalamata olives

Directions

  • Heat oven to 425°F. On large rimmed baking sheet, toss garlic, beans, tomatoes, olives and anchovies (if using) with 1 tablespoon oil and 1/4 teaspoon pepper. Roast until vegetables are tender and beginning to brown, 12 to 15 minutes.
  • Meanwhile, heat remaining tablespoon oil in large skillet over medium heat. Season salmon with 1/4 teaspoon each salt and pepper and cook until golden brown and opaque throughout, 4 to 5 minutes per side. Serve with vegetables and yogurt if desired.

Spiced Fresh Tomato Soup With Sweet and Herby Pitas

Ingredients

For Soup

  • 2 tbsp. olive oil
  • 1 large onion
  • 1 large red pepper (both chopped)
  • 1/2 tsp. salt
  • 2 cloves garlic
  • 1 jalapeño
  • 1 1-inch piece ginger
  • 2 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 1/2 lb.  tomatoes (roughly chopped)
  • 2 1/2 c. water
  • 2 pocketless pitas

For Topping

  • 1 tbsp. brown sugar 
  • 2 tbsp. butter or olive oil
  • 2 tbsp. finely shredded unsweetened coconut
  • 2 tbsp. cilantro

Directions

  • Make soup: Heat large Dutch oven on medium-low. Add olive oil, then onion, red pepper, and salt, and cook, covered, stirring occasionally, until tender, 8 to 10 minutes.  
  • Meanwhile, finely grate garlic, jalapeño, and ginger. Add to onion and cook, stirring, 1 minute. Stir in ground coriander and ground cumin and cook 1 minute.
  • Add tomatoes and water; increase heat and simmer, partially covered, 10 minutes. While tomatoes are cooking, toast 2 pocketless pitas. 
  • Using immersion blender (or standard blender, in batches), puree soup until smooth.
  • Make topping: Combine brown sugar in bowl with butter, finely shredded unsweetened coconut, and cilantro. Spread onto toasted pitas, then cut and serve with soup.

These are the best low-calorie meals for a fitter you.

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