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
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
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.
