These Easy Dinner Recipes Make It So Much Easier To Eat Healthy After 5 P.M.

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If one of your goals is to cook more (and healthier) at home to stick to your weight-loss goals, you’ll want to set yourself up for success. A key part of that is making sure you’ve got an arsenal of new healthy dinner recipes to whip up, that are *also* delicious.

It can feel damn near torturous to put together something nutritious and flavorful after a long day of work. But once you have a meal-planning playbook, your dinner game is going to improve. Also, you won’t be tempted to order takeout if you already have a yummy, weight-loss friendly meal prepped and ready to go.

These 80 healthy dinner recipes for weight loss each have 500 calories or less, and will leave you satisfied enough to stave off cravings until breakfast. Eating healthy after 5 p.m. just got so much easier.

1. Slow Cooker Jamaican Chicken Stew

Jeanette’s Healthy Living

Ingredients:

  • 3 lb chicken parts
  • 2 tsp curry powder
  • 1 ½ tsp dried thyme
  • ¾ tsp ground allspice
  • ½ tsp red pepper flakes
  • ½ tsp black pepper
  • ½ tsp salt
  • 2 tsp olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • ½ c. red wine
  • 1 ½ c. 15 ounces black beans, rinsed and drained
  • 1 ½ c. 15 ounces diced tomatoes, undrained

Directions:

Per serving: 423 calories, 24 g fat (6 g sat), 32 g protein, 13 g carb, 557 mg sodium, 2 g sugars, 4 g fiber

Recipe courtesy of Jeanette’s Healthy Living.

2. Slow Roasted Salmon Citrus Salad

Jeanette’s Healthy Living

Ingredients:

  • ½ red onion
  • 2 Tbsp red wine vinegar
  • Boston lettuce leaves
  • 1 avocado
  • Aleppo pepper flakes
  • 3 roasted beets quartered
  • 2 orange peeled, cut into segments
  • 1 grapefruit peeled, cut into segments
  • 1 large tomato halved, cut into ¼” thick slices
  • ½ English cucumber sliced
  • 1 lb Slow Roasted Citrus Salmon
  • Flakey salt such as fleur de sel or Maldon salt

Ingredients for the citrus shallot vinaigrette:

  • 1 Tbsp shallot minced
  • 2 Tbsp fresh lemon juice or orange juice
  • 1 ½ tsp rice wine vinegar
  • 1 garlic clove smashed
  • 5 Tbsp extra virgin olive oil
  • Salt and pepper to taste

Directions:

Per serving: 336 calories, 21 g fat (3 g sat), 17 g protein, 20 g carb, 70 mg sodium, 11 g sugars, 5 g fiber

Recipe courtesy of Jeanette’s Healthy Living.

3. Spicy Korean Beef Noodle Soup

Jeanette’s Healthy Living

Ingredients:

  • 1.7 oz mung bean noodles (sometimes called cellophane or glass noodles)
  • 1 c. cooked short rib meat shredded (from rich beef broth recipe)
  • 2 Tbsp toasted sesame oil
  • 1 ½ – 2 Tbsp Korean red pepper flakes
  • 1 Tbsp garlic chopped
  • 4 c. Rich Beef Broth
  • 1 c. water
  • 2 c. bok choy chopped
  • 4 fresh shitake mushrooms sliced
  • 2 scallions cut into 2″ lengths
  • Extra Korean red pepper flakes for serving
  • Fish sauce or soy sauce for serving

Directions:

Per serving: 314 calories, 8 g fat (5 g sat), 22 g protein, 18 g carb, 677 mg sodium, 1 g sugars, 1 g fiber

Recipe courtesy of Jeanette’s Healthy Living.

4. Crockpot Beef Vegetable Soup

Well Plated

Ingredients:

  • 1 Tbsp extra virgin olive oil
  • 1 lb boneless chuck roast or beef stew meat — cut into 1-inch cubes
  • 2 tsp kosher salt — divided
  • ¼ tsp black pepper
  • 3-4 c. low sodium beef broth — divided
  • 1 small yellow onion — diced
  • 2 cloves garlic — minced (about 2 tsp)
  • 4 large carrots — peeled and finely chopped
  • 2 Yukon gold potatoes — peeled and diced
  • 2 parsnips — peeled and diced
  • 2 ribs celery — diced
  • 1 14.5-ounce can diced tomatoes
  • 1 can tomato sauce (8 ounces)
  • 3 Tbsp tomato paste
  • 1 Tbsp Worcestershire sauce
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • ½ tsp granulated sugar
  • 1 c. peas — fresh or frozen (no need to thaw)
  • Chopped fresh parsley — optional for serving

Directions:

Per serving: 283 calories, 7 g fat (2 g sat), 24 g protein, 33 g carb, 11 g sugars, 8 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

5. Mediterranean Shrimp

Well Plated

Ingredients:

  • 1 lb large shrimp — 40 to 50 per pound peeled, deveined shrimp, tails on or off (fresh or frozen and thawed)
  • ¾ tsp kosher salt — divided
  • ½ tsp ground black pepper — divided
  • 2 Tbsp extra virgin olive oil
  • 1 small red onion — chopped
  • 2 cloves garlic — minced (about 2 teaspoons)
  • 1 14.5-oz can fire roasted diced tomatoes in their juices
  • 1 tsp dried oregano
  • ¼ tsp red pepper flakes
  • 1 tsp honey
  • 1 tsp red wine vinegar
  • 1 14-oz can artichoke hearts — drained and quartered
  • ½ c. pitted Kalamata olives
  • ¾ c. crumbled feta cheese
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp fresh lemon juice — from about ½ medium lemon
  • For serving: rice — whole wheat couscous, crusty bread, pasta (optional)

Directions:

Per serving: 445 calories, 24 g fat (8 g sat), 38 g protein, 17 g carb, 9 g sugars, 3 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

6. Mexican Stuffed Peppers

Well Plated

Ingredients:

  • 4 large bell peppers
  • 2 tsp extra virgin olive oil
  • 1 lb ground chicken — or turkey (I used chicken)
  • 1 tsp ground chili powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 1 can fire-roasted diced tomatoes — with juices, 14 ounces
  • 1 ½ c. cooked brown rice — quinoa or cauliflower rice
  • 1 ¼ c. shredded cheese — Monterey Jack, pepper jack, cheddar, or similar cheese, divided

Directions:

Per serving: 438 calories, 20 g fat (8 g sat), 32 g protein, 32 g carb, 8 g sugars, 5 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

7. Zucchini Pizza Boats

Well Plated

Ingredients:

  • 4 medium zucchini
  • ¼ tsp kosher salt
  • 1 c. pizza sauce — or similar prepared marinara sauce
  • 1 ¼ c. shredded mozzarella cheese — or a blend of shredded mozzarella and provolone
  • 1 tsp Italian seasoning
  • ¼ – ½ tsp crushed red pepper flakes — optional
  • ¼ c. mini pepperoni — or mini turkey pepperoni or regular-size pepperoni, sliced into quarters
  • 2 tsp freshly ground Parmesan
  • 2 tsp chopped fresh basil, thyme, or other fresh herbs

Directions:

Per serving: 100 calories, 6 g fat (3 g sat), 7 g protein, 5 g carb, 4 g sugars, 2 g fiber

Recipe courtesy of Erin Clarke of Well Plated.

8. Creamy Gluten-Free Tomato Pasta

Cotter Crunch

Ingredients:

  • 3 Tbsp olive oil (divided)
  • ½ c. diced white onion
  • 1 tsp minced garlic
  • 10 oz gluten free pasta
  • 8 oz canned Italian stewed tomatoes (drained)
  • ¼ c. paleo mayo
  • 1 egg yolk
  • ¼ tsp each kosher salt and black pepper
  • Optional ½ tsp crushed red pepper flakes
  • Fresh basil and cracked pepper

Directions:

Per serving: 353 calories, 17.1 g fat (2.7g sat), 9.2 g protein, 42.2 g carb, 186 mg sodium, 4.8 g sugars, 3.7 g fiber

Recipe courtesy of Lindsay Cotter of Cotter Crunch.

9. Honey Mustard Chicken with Brussel Sprouts

Cotter Crunch

Ingredients:

  • Nonstick cooking spray
  • 1⁄4 c. plus 2 tablespoons extra-virgin olive oil
  • 2 Tbsp fresh lemon juice (1 lemon)
  • 1 Tbsp Dijon mustard
  • 1 Tbsp whole-grain mustard
  • 1 Tbsp honey
  • 3 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 2 lb bone-in, skin-on chicken thighs (4 medium thighs)
  • 1 1⁄2 lb Brussels sprouts, halved
  • 1⁄4 large red onion, sliced

Directions:

Per serving: 360 calories, 20.1 g fat (3.6 g sat), 30.8 g protein, 14.5 g carb, 350.8 mg sodium, 6.8 g sugars, 3.7 g fiber

Recipe courtesy of Lindsay Cotter of Cotter Crunch.

10. Chinese Cauliflower Fried Rice Casserole

Cotter Crunch

Ingredients:

  • Sesame oil for the pan
  • Optional 5 oz diced meat (pork or chicken)
  • 1 Tbsp grated ginger
  • 1 small shallot, chopped
  • 2 tsp garlic, minced
  • 1 lb stir fry vegetables
  • Handful of mung bean sprouts, optional
  • ¼ c. gluten free Szechuan sauce or other gluten-free sauce of choice
  • 3 c. cauliflower rice or broccoli rice (about 1 small to medium head of cauliflower)
  • 2 Tbsp beef broth (you can skip if your veggies are less starchy. The broth just gives the casserole more flavor.)
  • 6 eggs (2 in stir fry and 4 on top, soft baked)

Directions:

Per serving: 165 calories, 8.8 g fat (2.4 g sat), 11 g protein, 11.8 g carb, 387.4 mg sodium, 6.2 g sugars, 2.8 g fiber

Recipe courtesy of Lindsay Cotter of Cotter Crunch.

11. Mexican Salad with Chipotle Shrimp

A Spicy Perspective

Ingredients:

  • 2 lb raw jumbo shrimp, peeled and cleaned (tail on or off)
  • 8 c. chopped kale
  • 4 ears corn on the cob, shucked
  • 15 oz can black beans, drained
  • 1 pint grape or cherry tomatoes, halved
  • 1 whole ripe avocado, peeled and chopped
  • 2-3 whole chipotle peppers in adobo sauce
  • 7 Tbsp fresh lime juice, divided
  • ¼ c. olive oil
  • ¼ c. mayonnaise
  • 2 Tbsp honey
  • 3 cloves garlic
  • ½ tsp salt

Directions:

Per serving: 372 calories, 15 g fat (2 g sat), 31 g protein, 31 g carb, 1314 mg sodium, 9 g sugars, 5 g fiber

Recipe courtesy of Sommer Collier of A Spicy Perspective.

12. Chicken Sausage Apple Squash Sheet Pan Dinner

A Spicy Perspective

Ingredients:

  • 1 Tbsp olive oil
  • 1 small butternut squash
  • 1 large crisp apple
  • 1 sweet onion
  • 4 chicken sausages
  • ½ Tbsp ground allspice
  • Salt and pepper

Directions:

Per serving: 336 calories, 15 g fat (3 g sat), 15 g protein, 38 g carb, 884 mg sodium, 14 g sugars, 5 g fiber

Recipe courtesy of Sommer Collier of A Spicy Perspective.

13. Confetti Quinoa Stuffed Chicken

A Spicy Perspective

Ingredients:

  • 4 boneless skinless chicken breasts
  • ¾ c. quinoa, any color
  • 1 ½ c. chicken broth
  • 1 Tbsp coconut oil
  • ¾ c. diced bell pepper (I used red and yellow)
  • ½ c. diced red onion
  • 2 cloves garlic, minced
  • 1 serrano pepper, seeded and diced
  • ⅓ c. shaved unsweetened coconut (coconut chips)
  • ¼ c. chipped cilantro
  • 1 lime, zest and 1 tablespoon juice
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1 tsp salt

Directions:

Per serving: 355 calories, 13 g fat (8 g sat), 30 g protein, 28 g carb, 1051 mg sodium, 2 g sugars, 4 g fiber

Recipe courtesy of Sommer Collier of A Spicy Perspective.

14. One-Pot Chicken Soup with White Beans & Kale

Minimalist Baker

Ingredients:

  • 1 strip uncured bacon, chopped
  • 1 Tbsp avocado oil (if using bacon, omit oil)
  • 1 c. diced white or yellow onion
  • 4 cloves garlic, minced
  • 8 c. broth (chicken broth or vegetable broth)
  • 1 15-oz can white beans, slightly drained
  • 2 c. shredded chicken
  • Sea salt and black pepper to taste
  • 3 c. loosely packed chopped kale (or other sturdy green)

Directions:

Per serving: 201 calories, 6.9 g fat (1.6 g sat), 15.8 g protein, 19.5 g carb, 689 mg sodium, 2.3 g sugars, 15.8 g fiber

Recipe courtesy of Minimalist Baker.

15. Balsamic-Marinated Portobello Pizzas

Minimalist Baker

Ingredients:

  • 4 large portobello mushrooms (stems removed, wiped clean)
  • ¼ c. balsamic vinegar
  • 2 Tbsp avocado or olive oil
  • 1 pinch salt and pepper (or red pepper flake)
  • 1 medium red bell pepper (cut into bite-size pieces)
  • 1 small red onion (thinly sliced wedges or diced)
  • 1 head garlic (cloves separated and peeled)
  • 2 Tbsp avocado or olive oil
  • 1 healthy pinch sea salt and black pepper (or red pepper flake)
  • 2 Tbsp fresh herbs (such as rosemary or oregano // optional)
  • ¾ c. pizza sauce
  • ½ c. sun-dried tomatoes (if large, chop into smaller pieces // we prefer Trader Joe’s brand)
  • ⅓ c. soft vegan cheese, divided

Directions:

Per serving: 301 calories, 21.6 g fat (2.8 g sat), 5.5 g protein, 22.5 g carb, 179 mg sodium, 12.1 g sugars, 4.6 g fiber

Recipe courtesy of Minimalist Baker.

16. Chicken and Zucchini Stir Fry

Skinnytaste

Ingredients:

  • ¼ c. low sodium soy sauce or use gluten-free soy sauce
  • 1 c. chicken broth
  • 1 Tbsp cornstarch
  • 2 Tbsp mirin
  • 1 Tbsp sugar
  • 2 tsp sesame oil
  • 1 tsp canola oil divided
  • 1 Tbsp minced garlic
  • 1 Tbsp minced ginger
  • 1 lb chicken breast, sliced very thinly
  • 2 c. zucchini, cut ¼ inch thick half moons (from 1 large zucchini)
  • Sesame seeds and scallion for garnish, if desired

Directions:

Per serving: 242 calories, 6.5 g fat (1 g sat), 28 g protein, 17 g carb, 799 mg sodium, 8 g sugars, 1.5 g fiber

Recipe courtesy of Skinny Taste.

17. Broiled Tilapia with Thai Coconut Curry Sauce

Skinnytaste

Ingredients:

  • 1 tsp dark sesame oil, divided
  • 1 Tbsp minced peeled fresh ginger
  • 4 garlic cloves, minced
  • 1 c. finely chopped red bell pepper
  • 1 c. chopped scallions
  • 1 tsp curry powder
  • 2 tsp red curry paste
  • ½ tsp ground cumin
  • 4 tsp low-sodium soy sauce, use tamari for gluten-free
  • 1 Tbsp brown sugar
  • 2 tsp Asian fish sauce
  • 1 14-oz can light coconut milk
  • ¼ c. chopped fresh cilantro
  • 6 6-oz tilapia fillets
  • Salt

Directions:

Per serving: 225 calories, 7 g fat (0 g sat), 35.5 g protein, 5.5 g carb, 1.1 g fiber

Recipe courtesy of Skinny Taste.

18. Sheet Pan Turkey Meatloaf and Broccoli

Skinnytaste

Ingredients:

  • 1.3 lb (20 oz) 93% ground turkey
  • ⅓ c. quick cooking oatmeal, or gf oats
  • 6 Tbsp ketchup, divided
  • ⅓ c. minced onion
  • 1 large egg
  • ½ tsp dried or fresh thyme leaves
  • 1 tsp kosher salt
  • 2 tsp Worcesterchire sauce, divided
  • 1 large bunch broccoli, (1 ½ pounds) cut into florets
  • 2 Tbsp olive oil
  • ¾ tsp kosher salt

Directions:

Per serving: 335 calories, 13 g fat (4 g sat), 35 g protein, 22.5 g carb, 933 mg sodium, 4 g sugars, 6g fiber

Recipe courtesy of Skinny Taste.

19. Spicy Tuna Poke Bowls

Skinnytaste

Ingredients:

  • ½ lb sushi grade tuna, cut into 1/2-inch cubes
  • ¼ c. sliced scallions
  • 2 Tbsp reduced sodium soy sauce or gluten-free tamari
  • 1 tsp sesame oil
  • ½ tsp sriracha
  • 2 Tbsp light mayonnaise
  • 2 tsp sriracha sauce
  • 1 c. cooked short grain brown rice or sushi white rice
  • 1 c. cucumbers, (from 2 Persian) peeled and diced ½-inch cubes
  • ½ medium Hass avocado, (3 ounces) sliced
  • 2 scallions, sliced for garnish
  • 1 tsp black sesame seeds
  • Reduced sodium soy or gluten-free tamari, for serving (optional)
  • Sriracha, for serving (optional)

    Directions:

Per serving: 397 calories, 14.5 g fat (2 g sat), 32.5 g protein, 33.5 g carb, 864.5 mg sodium, 3 g sugars, 6 g fiber

Recipe courtesy of Skinny Taste.

20. Egg Roll in a Bowl

Eating Bird Food

Ingredients:

  • 1 lb ground chicken or turkey
  • 2 tsp fresh ginger, grated or minced
  • ¼ c. chopped yellow onion
  • 2 cloves garlic, minced
  • 2 tsp sesame oil
  • 1 12-oz package coleslaw or broccoli slaw mix
  • 3 Tbsp coconut aminos (or low-sodium tamari or soy sauce)
  • 1 tsp sambal oelek paste
  • 2 green onions, chopped
  • Sriracha, for serving (optional)
  • Sesame seeds and cilantro, for garnish (optional)

Directions:

Per serving: 325 calories, 15 g fat (3 g sat), 32 g protein, 14 g carb, 393 mg sodium, 8 g sugars, 3 g fiber

Recipe courtesy of Eating Bird Food.

21. Blackened Chicken Cobb Salad

Eating Bird Food

Ingredients:

  • ¾ tsp paprika
  • ¾ tsp chili powder
  • ¾ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp pepper
  • Pinch of cayenne pepper
  • 1 Tbsp olive oil (if needed)
  • 1 lb boneless skinless chicken breasts (3–4 pieces)
  • 12 c. baby spinach or chopped romaine
  • 4 large eggs, hard-boiled, peeled and sliced
  • 1 c. grape tomatoes, halved
  • 1 large cucumber, sliced
  • 1 c. baby bella mushrooms, sautéed
  • ½ c. red onion, chopped
  • 6 slices cooked turkey bacon, crumbled
  • ½ c. crumbled blue cheese (optional)
  • 1–2 avocados, sliced

Ingredients for the red wine vinaigrette:

  • ⅓ c. red wine vinegar
  • 1 Tbsp Dijon mustard
  • 1 tsp maple syrup or honey
  • ¾ tsp sea salt
  • ½ tsp black pepper
  • ½ c. extra virgin olive oil

Directions:

Per serving: 475 calories, 25 g fat, 46 g protein, 17 g carb, 5 g sugars, 9 g fiber

Recipe courtesy of Eating Bird Food.

22. Asian Chicken Lettuce Wraps

Eating Bird Food

Ingredients:

  • 3 Tbsp hoisin sauce
  • 2 Tbsp low-sodium tamari (or soy sauce)
  • 2 Tbsp rice wine vinegar
  • 1 Tbsp Sriracha
  • 1 tsp sesame oil
  • 1 Tbsp avocado or olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 Tbsp freshly grated ginger
  • 1 lb ground chicken
  • ½ c. water chestnuts, drained and sliced
  • Sea salt and black pepper, to taste
  • Butter, Bibb or Iceberg lettuce (leaves separated), for serving
  • 2 green onions, thinly sliced, for serving
  • ¼ c. crushed peanuts, for serving

Ingredients for the peanut sauce:

  • ¼ c. peanut butter
  • 2 Tbsp low sodium tamari (or soy sauce)
  • 2 Tbsp maple syrup
  • 1 clove garlic
  • 1 tsp Sriracha
  • Water

    Directions:

Per serving: 471 calories, 29 g fat, 28 g protein, 28 g carb, 908 mg sodium, 17 g sugars, 3 g fiber

Recipe courtesy of Eating Bird Food.

23. Chipotle Chicken Tostadas with Pineapple Salsa

Ambitious Kitchen

Ingredients:

  • 1 Tbsp avocado oil (or olive oil)
  • 2 lb ground chicken
  • 2 tsp chipotle chili powder
  • Freshly ground salt and pepper
  • ¼ c. low-sodium chicken broth
  • 1 Tbsp tomato paste
  • 6 (8-inch) grain-free tortillas
  • 2 avocados, mashed
  • ½ c. shredded purple cabbage
  • ¼ c. chopped fresh cilantro leaves

    Ingredients for the pineapple salsa:

  • 2 c. small diced fresh pineapple
  • ¼ c. finely diced red onion
  • 1 Tbsp finely diced jalapeño
  • 2 Tbsp fresh lime juice (from 1 lime)
  • 1 garlic clove, minced
  • 1 Tbsp finely chopped fresh cilantro leaves
  • 1 tsp avocado oil (or olive oil)
  • Pinch of salt

Directions:

Per serving: 462 calories, 26.7 g fat (6.3 g sat), 31.8 g protein, 26.8 g carb, 7.1 g sugars, 7 g fiber

Recipe courtesy of Ambitious Kitchen.

24. Creamy Chipotle Sweet Potato Penne Pasta

Ambitious Kitchen

Ingredients:

  • 3 c. of brown rice and quinoa penne
  • 1/2 Tbsp olive oil
  • 1 c. sliced baby bella mushrooms
  • 1/4 tsp garlic powder
  • Freshly ground pepper and salt, to taste

Ingredients for the sauce:

  • ½ c. whole cashews, soaked for 2 hours and drained
  • 1 small roasted sweet potato, skin removed
  • ⅔ c. water
  • 2 cloves garlic
  • 1 Pueblo Lindo Chiles Chipotle Pepper (can add one more if you like extra spice!)
  • ⅛ tsp nutmeg
  • ½ tsp salt, plus more to taste
  • Freshly ground pepper

Directions:

Per serving: 456 calories, 12.2 g fat (1.8 g sat), 11.4 g protein, 76.9 g carb, 2.8 g sugars, 4.9 g fiber

Recipe courtesy of Ambitious Kitchen.

25. Spinach Garlic Parmesan Orzo with Crispy Bacon

Ambitious Kitchen

Ingredients:

  • 8 slices bacon
  • 10 oz uncooked orzo pasta (about 1 2/3 c. uncooked orzo)
  • ½ c. reserved pasta water, after pasta is done boiling
  • 1 Tbsp butter
  • 3 cloves garlic, finely minced
  • ½ c. shredded carrots (or carrots cut into matchsticks)
  • ⅔ c. frozen or fresh sweet corn
  • 1 red bell pepper, cut into chunks
  • 1 (5-oz) package organic spinach
  • ½ c. freshly grated parmesan cheese
  • ½ tsp garlic powder
  • ½ tsp red chili pepper flakes, plus more if desired
  • Freshly ground salt and pepper

Directions:

Per serving: 436 calories, 13.3 g fat (6.2 g sat), 20.2 g protein, 62.7 g carb, 2.6 g sugars, 4.5 g fiber

Recipe courtesy of Ambitious Kitchen.

26. Rosemary Citrus One Pan Baked Salmon

Lindsay Cotter

Ingredients:

  • 1/3 cup olive oil
  • Pinch of ground pepper
  • 2 Tbsp fresh orange juice
  • 2 Tbsp fresh rosemary, plus 1-2 extra sprigs to garnish
  • 1 Tbsp Lemon juice
  • 1/2 tsp garlic minced
  • 1/4 tsp of grated dried orange peel (divided)
  • Kosher salt or fine sea salt to taste
  • 1 bunch thin asparagus (trimmed) (Or other vegetable of choice)
  • Olive oil or melted butter to drizzle
  • 10–12 ounces sockeye salmon (whole fillet or around 3 fillets)
  • Thinly sliced Orange (5-6)
  • Optional 1/4 tsp lemon pepper
  • Additional Salt/pepper to taste – after baking

Directions:

Per serving: 345 calories, 22 g fat (3 g sat), 25 g protein,10 g carb, 5 g sugars, 3 g fiber

Recipe courtesy of Lindsay Cotter of Cotter Crunch.

27. Mushroom and Black Bean Smothered Burritos

Becca Heyes

Ingredients:

  • 100 g (~ 1/3 cup) white rice
  • 1 Tbsp oil
  • 1 medium onion, sliced or diced
  • 8 medium mushrooms, sliced or diced
  • 2 cloves garlic, minced
  • 2 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 Tbsp tomato puree / paste
  • 145 g (~ 2/3 cup) cooked black beans (~ 3/4 of a standard tin
  • Salt
  • Black pepper
  • 4 large flour tortillas
  • 150 g cheddar cheese, grated (~ 1 1/2 cups when grated)
  • 1 Tbsp pickled jalapeños (I used green), finely chopped
  • 1 Tbsp coriander (cilantro), finely chopped
  • 3 Tbsp sour cream
  • Toppings, to serve (optional): diced tomatoes, diced red onion, black olives, fresh coriander, jalapeños, diced avocado, etc.

Directions:

Per serving: 486 calories, 22 g fat (10.7 g sat), 18.7 g protein, 53 g carb, 665 mg sodium, 3 g sugars, 5.4 g fiber

Recipe courtesy of Becca Heyes of Easy Cheesy Vegetarian.

28. Arroz Con Pollo, Lightened Up

Gina Homolka

Ingredients:

  • 8 skinless chicken thighs
  • 1 Tbsp vinegar
  • 2 tsp Sazon, homemade or Badia Sazon Tropical
  • about 1/2 tsp adobo powder, Goya
  • about 1/2 garlic powder
  • 3 tsp olive oil
  • 1/2 onion
  • 1/4 cup cilantro
  • 3 cloves garlic
  • 5 scallions
  • 2 Tbsp bell pepper
  • 1 medium vine tomato, diced
  • 2 1/2 cups enriched long grain white rice
  • 4 cups water
  • 1 chicken bouillon cube
  • kosher salt to taste, about 2 tsp

Directions:

Per serving: 410 calories, 8 g fat (2 g sat), 33.5 g protein, 47 g carb, 655mg sodium, 0.5 g sugars, 1 g fiber

Recipe courtesy of Gina Homolka of Skinny Taste.

29. Healthy Greek Chicken and Farro Salad

Women’s Health

Ingredients:

    • 1 1/4 cup quick-cooking farro
    • 2 Tbsp olive oil
    • 1/2 small red onion, thinly sliced
    • 4 Tbsp lemon juice
    • Kosher salt and pepper
    • 12 oz boneless, skinless chicken breasts, sliced ½ inch thick
    • 1/4 cup fresh dill, chopped
    • 8 oz grape tomatoes, halved
    • 1/2 seedless cucumber, cut into ½-inch pieces
    • 3 oz baby arugula (about 3 cups)
    • 3 oz feta, crumbled

    Directions:

    1. Cook farro per package directions, then drain, transfer to a large bowl, and toss with 1 Tbsp oil.
    2. Meanwhile, in a bowl, toss onion with 2 Tbsp lemon juice and a pinch of salt. Let sit, tossing twice.
    3. Heat remaining Tbsp oil in a large skillet on medium-high. Season chicken with ¼ tsp each salt and pepper and cook until golden brown, 8 to 10 minutes.
    4. Remove the skillet from heat and stir in remaining 2 Tbsp lemon juice.
    5. Add chicken and any juices to farro along with dill, tomatoes, cucumber, and onion (and their juices); toss to combine. Fold in arugula and feta.

    Per serving: 380 calories, 10 g fat (1.5 g sat), 26 g protein, 198 mg sodium, 44 g carb, 4 g sugar (0 g added sugar), 7 g fiber

    30. Instant Pot Beef and Barley Stew

    Daneille Occhiogrosso Daly

    Ingredients:

    • 1 lb beef chuck, well trimmed, cut into 2-inch pieces
    • 1 Tbsp all-purpose flour
    • 1 Tbsp olive oil
    • 1 large onion, chopped
    • 4 cloves garlic, smashed
    • 8 sprigs thyme, plus leaves for serving
    • Kosher salt and pepper
    • 1 12-oz bottle beer
    • 1/2 medium butternut squash (1 pound), peeled and seeded, cut into 2-inch pieces
    • 3 medium carrots (about 12 ounces), sliced
    • 3 cup no-salt-added beef broth
    • 1 cup pearled barley

    Directions:

    1. Set Instant Pot to sauté. In a medium bowl, toss beef with flour. Add olive oil to Instant Pot, then cook beef until browned on all sides, 5 to 6 minutes. Transfer beef to a plate.
    2. Add onion, garlic, thyme sprigs, and 1/2 teaspoon each salt and pepper and cook, stirring occasionally, until tender, 5 to 6 minutes. Stir in beer. Press cancel.
    3. Return beef to pot along with squash, carrots, beef stock, and barley. Lock the lid and cook on high pressure 16 minutes. Use quick-release method to release pressure. Serve sprinkled with additional thyme if desired.

    Per serving: 485 calories, 9 g fat (2 g sat), 35 g protein, 490 mg sodium, 67 g carb, 13 g fiber

    Recipe courtesy of Good Housekeeping.

    31. Coconut-Lime Marinated Shrimp + Voodles

    Danielle Daly

    Ingredients:

    • 3 limes
    • 3/4 cup light coconut milk
    • 1 tsp low-sodium soy sauce
    • 2 cloves garlic
    • 1 1-inch piece fresh ginger
    • 1 red chile
    • 1 1/2 cup fresh cilantro
    • 2 scallions, thinly sliced, white and green parts separated
    • 1 large, thick carrot
    • 2 medium zucchini
    • 1 red pepper, thinly sliced
    • 1 lb cooked, peeled, deveined shrimp

    Directions:

    Per serving: 225 calories, 5.5 g fat (2.5 g sat), 32 g protein, 415 mg sodium, 14 g carb, 7 g sugars, 3 g fiber

    32. Grilled Watermelon + Steak Salad

    CHELSEA KYLE

    Ingredients:

    • 1 lb sirloin (about 1 inch thick)
    • Kosher salt and pepper
    • 3 Tbsp fresh lemon
    • 2 Tbsp olive oil
    • 2 tsp honey
    • 1/2 small red onion, thinly sliced
    • 1 lb cherry tomatoes, halved
    • 1/2 small seedless watermelon
    • 1 c. fresh mint, leaves torn
    • 1 c. fresh flat-leaf parsley leaves
    • 1 small bunch arugula, thick stems discarded

    Directions:

    Per serving: 361 calories, 18 g fat (4.5 g sat), 28 g protein, 346 mg sodium, 24 g carb, 16 g sugar, 4.5 g fiber

    33. Smashed Pea and Ricotta Pappardelle

    TK

    Ingredients:

    • 12 oz pappardelle
    • 1 1/2 c. frozen peas, thawed
    • 1 tsp lemon zest
    • 1/2 c. part-skim ricotta cheese
    • 1/2 tsp kosher salt
    • 1/2 tsp pepper
    • 1/4 c. chives, chopped

    Directions:

    Per serving: 430 calories, 6.5 g fat (2.5 g sat), 19 g protein, 100 mg sodium, 70 g carbs, 5 g fiber

    34. Grilled Chicken with Smoky Corn Salad

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 4 6-oz boneless, skinless chicken-breast halves
    • Salt and Pepper
    • 2 limes, halved
    • 4 ears corn, shucked
    • 1/4 c. cilantro, chopped
    • 2 tbsp. chopped green olives
    • 1 oz. Manchego cheese, finely grated
    • 1 1/2 tsp. olive oil
    • 1 tsp. smoked paprika

    Directions:

    Per serving: 355 calories, 13 g fat (3.5 g saturated), 21 g protein, 315 mg sodium, 21 g carb, 2 g fiber

    Recipe courtesy of Good Housekeeping.

    35. White Bean and Tuna Salad with Basil Vinaigrette

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • Kosher salt and pepper
    • 12 oz. green beans, trimmed and halved
    • 1 small shallot, chopped
    • 1 c. lightly packed basil leaves
    • 3 tbsp. olive oil
    • 1 tbsp. red wine vinegar
    • 4 c. torn lettuce
    • 1 15-oz can small white beans, rinsed
    • 2 5-oz cans solid white tuna in water, drained
    • 4 soft-boiled eggs, halved

    Directions:

    Per serving: 340 calories, 16.5 g fat (3 g saturated), 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber

    Recipe courtesy of Good Housekeeping.

    36. Rhubarb and Citrus Salad with Black Pepper Vinaigrette

    DEA / P.BASSANINI

    Ingredients:

    • 2 tbsp. honey
    • 2 tbsp. white wine vinegar
    • 3 stalks rhubarb, trimmed and cut into 1-in. pieces
    • 1/4 c. olive oil
    • Kosher salt and pepper
    • 2 Cara Cara oranges
    • 3 oz. baby spinach (about 4 c.)
    • 2 bunches watercress, thick stems removed
    • 1/4 c. toasted pistachios, chopped
    • 1 oz. ricotta salata, shaved

    Directions:

    Per serving: 280 calories, 19.5 g fat (3.5 g saturated), 5 g protein, 380 mg sodium, 25 g carbohydrate, 4 g fiber

    Recipe courtesy of Good Housekeeping.

    37. Pot Sticker Stir-Fry

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • Package of vegetable pot stickers or pierogies
    • 2 tbsp. hoisin sauce
    • 2 tbsp. fresh lime juice
    • 1 tbsp. water
    • 1 tbsp. vegetable oil
    • 1 red pepper, thinly sliced
    • 1 yellow pepper, thinly sliced
    • 1 tbsp. finely chopped fresh ginger
    • 1 small red onion, thinly sliced
    • 8 oz. snow peas, halved diagonally

    Directions:

    Per serving: 240 calories, 6.5 g fat (0.5 g saturated fat), 7 g protein, 510 mg sodium, 41 g carb, 5 g fiber

    Recipe courtesy of Good Housekeeping.

    38. Grilled Basil Chicken and Zucchini

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 1 c. white rice
    • 1 lime, plus wedges for serving
    • 2 cloves garlic
    • 1 tbsp. low-sodium soy sauce
    • 1/2 tsp. sugar
    • 1/2 red chile, thinly sliced
    • 4 small zucchini (about 1 1/4 lbs), halved lengthwise
    • 2 tbsp. olive oil, divided
    • Kosher salt and pepper
    • 1 lb. chicken tenders
    • 2 1/2 c. basil, roughly chopped

    Directions:

    Per serving: 400 calories, 10.5 g fat (1.5 g saturated), 29 g protein, 450 mg sodium, 46 g carb, 3 g fiber

    Recipe courtesy of Good Housekeeping.

    39. Chicago-Style Chicken Dogs

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 2 jarred pepperoncini peppers, thinly sliced, plus 1 Tbsp brine
    • 1 tsp. honey
    • 1 tsp. yellow mustard, plus more for serving
    • 1 tsp. poppy seeds
    • 1/4 small sweet onion, thinly sliced
    • 4 fully cooked chicken sausages
    • 4 hot dog buns
    • 2 small plum tomatoes, sliced into half-moons
    • 4 dill pickle spears
    • 1 small romaine heart, thinly sliced (about 3 cups)

    Directions:

    Per serving: 490 calories, 16 g fat (3 g saturated), 18 g protein, 520 mg sodium, 66 g carb, 6 g fiber

    Recipe courtesy of Good Housekeeping.

    40. Steak and Rye Panzanella

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 2 tsp. caraway seeds
    • 2 tbsp. red wine vinegar
    • 4 tbsp. olive oil, divided
    • 1 tbsp. whole-grain mustard
    • 1 clove garlic, pressed
    • Kosher salt and pepper
    • 1 bulb fennel, quartered
    • 1 medium red onion, sliced into rounds
    • 3 slices rye bread (1 inch thick)
    • 1 large bunch kale, leaves chopped (about 10 cups)
    • 1 lb. sirloin steak

    Directions:

    Per serving: 435 calories, 23 g fat (5 g saturated), 29 g protein, 735 mg sodium, 28 g carb, 6 g fiber

    Recipe courtesy of Good Housekeeping.

    41. Cheesy Tex-Mex Stuffed Chicken

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 2 scallions (thinly sliced)
    • 2 seeded jalapeños (thinly sliced)
    • 1 1/4 c. cilantro
    • 1 tsp. lime zest
    • 4 oz. Monterey Jack cheese (coarsely grated)
    • 4 small boneless, skinless chicken breasts
    • 3 tbsp. olive oil
    • Salt
    • Pepper
    • 3 tbsp. lime juice
    • 2 bell peppers (thinly sliced)
    • 1/2 small red onion (thinly sliced)
    • 5 c. torn romaine lettuce

    Directions:

    Per serving: 360 calories, 22 g fat (7.5 g saturated), 32 g protein, 715 mg sodium, 10 g carb, 3 g fiber

    Recipe courtesy of Good Housekeeping.

    42. Herb-Roasted Chicken and Cherry Tomatoes

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 1 tsp. plus 1 Tbsp oil
    • 2 large bone-in chicken breasts (about 12 oz each)
    • 3/4 tsp. salt
    • 3/4 tsp. pepper
    • 1 lb. cherry tomatoes (halved)
    • 1 sprig rosemary
    • 1 tsp. fennel seeds (crushed)
    • 1 c. instant polenta
    • 1 tsp. red wine vinegar
    • 1/4 c. parsley (chopped)

    Directions:

    Per serving: 445 calories, 17.5 g fat (4 g saturated), 32 g protein, 455 mg sodium, 37 g carb, 3 g fiber

    Recipe courtesy of Good Housekeeping.

    43. Red Curry Shrimp and Cilantro Rice

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 1 c. long-grain white rice
    • 1 tsp. grated lime zest
    • 2 tbsp.fresh lime juice
    • 1 c. cilantro (chopped)
    • 1 tbsp.canola oil
    • 1 1-inch piece ginger (cut into matchsticks)
    • 2 cloves garlic (thinly sliced)
    • 2 tbsp.Thai red curry paste
    • 1 13.5-oz can light coconut milk
    • 1 tbsp. fish sauce
    • 1 1/2 lb. baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise)
    • 1 lb. peeled and deveined shrimp

    Directions:

    Per serving: 405 calories, 11 g fat (6.5 g saturated), 24 g protein, 1,570 mg sodium, 51 g carb, 4 g fiber

    Recipe courtesy of Good Housekeeping.

    44. Grilled Pork with Charred Harissa Broccoli

    DANIELLE OCCHIOGROSSO DALY

    Ingredients:

    • 2 lemons
    • 1 1/2 lb. pork tenderloin
    • 3 tbsp. plus 1 tsp olive oil
    • Kosher salt
    • Pepper
    • 1 large head broccoli (about 1 1/4 lbs), trimmed and cut into large florets
    • 2 tbsp. harissa

    Directions:

    Per serving: 330 calories, 16.5 g fat (3.5 g saturated), 38 g protein, 385 mg sodium, 8 g carb, 3 g fiber

    Recipe courtesy of Good Housekeeping.

    45. Loaded Spaghetti

    Lisa Shin

    Ingredients:

    • 1 cup sliced bell pepper
    • 1/2 cup sliced red onion
    • 1 tsp olive oil
    • 1 cup cooked whole-wheat spaghetti
    • 2/3 cup cooked edamame

    Directions:

    Per serving: 420 cal

    46. Cookout for One

    Lisa Shin

    Ingredients:

    • 1 organic beef hot dog
    • 1/2 cup organic baked beans
    • 1 whole-wheat hot dog bun
    • 1/2 Tbsp whole-grain mustard
    • 1/2 Tbsp sweet relish
    • 1 cup sliced honeydew melon

    Directions:

    Cook hot dog, and heat baked beans in a saucepan. Serve hot dog in the bun, topped with mustard and relish, with beans and melon on the side.

    Per serving: 490 cal

    47. Summer Farrotto

    Lisa Shin

    Ingredients:

    • 1 boneless, skinless chicken breast (3 oz)
    • 2 Tbsp olive oil, divided
    • 1/4 cup sliced red onion
    • 1 cup diced yellow squash
    • 1/2 cup dry farro
    • 1 Tbsp chopped parsley
    • 1 Tbsp grated Parmesan cheese

    Directions:

    Per serving: 490 cal

    48. Beef and Veggie Salad Bowl

    Levi Brown

    Ingredients:

    • 2 Tbsp dry red quinoa
    • 2 cups mesclun greens
    • 3 oz cooked lean beef, cubed
    • 1/2 cup chopped broccoli florets
    • 1/4 red bell pepper, chopped
    • 2 tsp olive oil
    • 1 tsp red wine vinegar

    Directions:

    Per serving: 320 cal

    49. Bow Ties with Spring Vegetables

    Mitch Mandel

    Ingredients:

    • 2 oz dry whole-grain farfalle pasta
    • 2 tsp olive oil
    • 1/2 cup artichoke hearts
    • 1/4 cup sliced red onion
    • 1/4 cup peas
    • 1 Tbsp chopped fresh mint

    Directions:

    Per serving: 370 cal

    50. Half-Homemade Soup with Asparagus

    Levi Brown

    Ingredients:

    • 4 oz boneless, skinless chicken breast
    • 1 cup Amy’s Organic Chunky Vegetable soup
    • 2 Tbsp dry quinoa
    • 1 cup chopped kale
    • 10 small asparagus spears
    • 2 tsp soy sauce
    • 1/8 tsp grated fresh ginger

    Directions:

    Per serving: 330 cal

    51. Pork with Veggies

    Levi Brown

    Ingredients:

    • 1 pork tenderloin (4 oz)
    • 1 cup steamed green beans
    • 2 Tbsp sliced almonds
    • 1 baked sweet potato

    Directions:

    Per serving: 370 cal

    52. Pizza Party

    Levi Brown

    Ingredients:

    • 1 Amy’s Light ‘N Lean Italian Vegetable Pizza
    • 3 oz broccoli slaw
    • 1/4 cup black beans
    • 1/4 cup sliced scallions
    • 1 tsp olive oil
    • 1 oz lemon juice

    Directions:

    Per serving: 400 cal

    53. Baked Chicken with Mushrooms and Sweet Potato

    Levi Brown

    Ingredients:

    • 1/2 skinless chicken breast
    • 1 cup baby portobello mushrooms, sliced
    • 1 Tbsp chives
    • 1 Tbsp olive oil
    • 1 medium sweet potato

    Directions:

    Per serving: 382 cal

    54. Shrimp Ceviche

    Levi Brown

    Ingredients:

    • 1/2 cup chopped cucumber
    • 1/3 cup chopped jicama
    • 1/3 cup chopped mango
    • 1 Tbsp chopped onion
    • 1/4 cup sliced avocado
    • 1 tomato, sliced
    • 1 cup cooked shrimp
    • 1/4 cup lemon juice
    • 1 tsp red pepper

    Directions:

    Per serving: 430 cal

    55. Light Lasagna

    Levi Brown

    Ingredients:

    • 1/2 cup cooked whole-wheat spaghetti
    • 1/4 cup part-skim ricotta
    • 1/3 cup prepared tomato sauce
    • 1/2 tsp crushed red chili flakes
    • 1 Coleman Natural Mild Italian Chicken Sausage link, cooked
    • 2 cups spinach

    Directions:

    Per serving: 350 cal

    56. Chicken with Cheesy Broccoli Soup

    Levi Brown

    Ingredients:

    • 1 cup chopped broccoli
    • 1 cup chopped parsnips
    • 3/4 cup nonfat chicken stock
    • 1/4 cup low-fat shredded cheddar cheese
    • 1 Tbsp sliced almonds
    • 4 oz chicken breast
    • 1 tsp lemon juice
    • Salt and pepper, to taste

    Directions:

    Per serving: 360 cal

    57. Cilantro Shrimp with Squash, Chard, and Wild Rice

    Plamen Petkov

    Ingredients:

    • 8 large shrimp
    • 1 Tbsp olive oil
    • 2 tsp fresh cilantro
    • 2 tsp fresh lime juice
    • 1 yellow squash, sliced
    • 1 cup Swiss chard
    • 1/4 cup dry wild rice blend

    Per serving: 370 cal

    58. Lemon Chicken with Gazpacho

    Levi Brown

    Ingredients (chicken):

    • 3 1/2 oz chicken breast
    • 1 Tbsp olive oil
    • 1/2 lemon, sliced
    • 1 tsp fresh rosemary

    Ingredients (gazpacho):

    • 1 cup stewed tomatoes
    • 3 cloves garlic, minced
    • 1/2 cup onion, chopped
    • 1/4 cup cucumber, chopped
    • 1/4 cup green pepper, chopped
    • 1 Tbsp white wine vinegar

    Directions:

    Per serving: 414 cal

    59. Zesty Tofu and Quinoa

    Levi Brown

    Ingredients:

    • 1 cup cooked quinoa
    • 2 oz extra-firm tofu, cubed
    • 3 Tbsp diced red pepper
    • 3 Tbsp diced green pepper
    • 1 tsp cilantro
    • 2 Tbsp diced avocado
    • 2 tsp fresh lime juice

    Directions:

    Per serving: 320 cal

    60. Confetti Pesto Pasta

    Kang Kim

    Ingredients:

    • 1/4 pint cherry tomatoes
    • 1/3 cup cooked green beans
    • 1/3 cup diced chicken breast
    • 1/4 cup pesto sauce
    • 1/4 tsp each salt and pepper
    • 1 cup cooked linguine
    • 1/4 cup shredded Parmesan

    Directions:

    Per serving: 417 cal

    61. Asian Turkey Lettuce Cups

    Levi Brown

    Ingredients (turkey):

    • 4 oz ground lean turkey
    • 1/2 cup white mushrooms, chopped
    • 1 tsp minced garlic
    • 1/4 cup shelled and cooked edamame
    • 2 Boston lettuce leaves
    • 2 Tbsp sliced scallion

    Ingredients (sauce):

    • 1/2 Tbsp hoisin sauce
    • 1 tsp low-sodium soy sauce
    • 1/2 tsp rice vinegar

    Ingredients (slaw):

    • 1/2 cup shredded red cabbage and green cabbage
    • 1/4 cup sliced jicama
    • 1/4 cup grated carrot
    • 1 tsp olive oil
    • 1/2 tsp rice vinegar

    Directions:

    Per serving: 329 cal

    62. Pork with Roasted Vegetables

    Levi Brown

    Ingredients:

    • 3 oz pork tenderloin
    • 1 cup baked cubed butternut squash
    • 2 cups brussels sprouts cooked in 1 Tbsp olive oil
    • 1/2 tsp salt
    • 1 tsp black pepper

    Directions:

    Per serving: 405 cal

    63. Mushroom Bison Burger

    Levi Brown

    Ingredients:

    • 4 oz grass-fed bison burger
    • 1 portobello mushroom, grilled
    • 1 slice red onion
    • 2 slices tomato
    • 2 lettuce leaves
    • 1 Arnold Artisan Ovens Multi-Grain Flatbread

    Directions:

    Per serving: 374 cal

    64. Salmon with Lemon and Dill

    Levi Brown

    Ingredients:

    • 5 oz wild Atlantic salmon
    • 1 Tbsp lemon juice
    • 1 tsp dill
    • 2/3 cup parsnips
    • 1 1/2 cup chopped broccoli, steamed

    Directions:

    Per serving: 261 cal

    65. Shrimp Pasta with Salad

    Levi Brown

    Ingredients (pasta):

    • 1/2 cup dry rigatoni, cooked
    • 3 oz shrimp, poached
    • 1/2 cup oil-packed sun-dried tomatoes, drained and pureed
    • 3 large black olives, sliced
    • 1/2 Tbsp pine nuts
    • 2 tsp grated Parmesan

    Ingredients (salad):

    • 1 cup romaine lettuce
    • 1/4 cup chopped tomato
    • 1/2 cup sliced cucumber
    • 1/2 Tbsp balsamic vinegar

    Directions:

    Per serving: 465 cal

    66. Seared Scallops with Lemon Juice and Sage

    Levi Brown

    Ingredients:

    • 2 tsp canola oil
    • 3 oz sea scallops
    • 2 tsp lemon juice
    • 1/2 tsp ground sage
    • 1 1/2 cups cubed roasted acorn squash
    • 2 cups kale sautéed in 2 tsp olive oil

    Directions:

    Per serving: 496 cal

    67. Cheesy Veggie Pasta

    Levi Brown

    Ingredients:

    • 1/2 cup whole-wheat macaroni
    • 1 cup crushed whole, peeled canned tomatoes
    • 1/2 cup low-fat ricotta cheese
    • 3/4 cup chopped spinach
    • 1 cup zucchini wedges
    • 2 tsp olive oil

    Directions:

    Per serving: 439 cal

    68. Teriyaki Beef with Veggies

    Levi Brown

    Ingredients:

    • 3 oz grass-fed beef tenderloin, cubed
    • 2 Tbsp reduced-sodium teriyaki sauce
    • 1 Tbsp light honey-mustard dressing
    • 2 tsp olive oil
    • 1/4 cup sliced carrots
    • 1/2 cup chopped broccoli
    • 1/4 cup sliced water chestnuts
    • 1/4 cup sliced peppers
    • 1/2 cup cooked brown rice

    Directions:

    Per serving: 506 cal

    69. Shrimp and Broccoli Pasta Salad

    Levi Brown

    Ingredients:

    • 4 oz cooked shrimp
    • 1/2 cup cooked whole-wheat elbow macaroni
    • 1/2 steamed broccoli
    • 4 sun-dried tomatoes, halved
    • 1 tsp capers
    • 2 Tbsp red wine vinegar
    • 1/4 tsp onion powder
    • 1/2 tsp oregano

    Directions:

    Per serving: 312 cal

    70. Chicken Parmigiana with Penne

    Jeff Harris

    Ingredients:

    • 4 oz grilled chicken, diced
    • 1/2 cup tomato sauce
    • 1 cup spinach
    • 1/2 cup whole-wheat penne
    • 1 1/2 Tbsp grated Parmesan

    Directions:

    Per serving: 437 cal

    71. Beef Stir-Fry with Butternut Squash Soup

    Plamen Petkov

    Ingredients (stir-fry):

    • 3 oz steak tenderloin fillet, sliced thin
    • 1/2 cup sliced shiitake mushrooms
    • 1/2 onion, sliced
    • 2 tsp olive oil
    • 1/3 cup cooked bulgur
    • 1/2 cup Pacific Natural Foods organic light-sodium butternut squash soup

    Directions:

    Per serving: 450 cal

    72. Jambalaya Blend with Veggies

    Levi Brown

    Ingredients:

    • 1 veggie burger
    • 1/2 cup cooked brown rice
    • 2 Tbsp corn
    • 2 Tbsp salsa
    • 1/2 cup chopped red, green, or yellow bell peppers
    • 3/4 cup diced squash
    • 3/4 cup diced zucchini
    • 1/4 cup chopped red onion
    • 1 tsp olive oil
    • Salt, to taste

    Directions:

    Per serving: 360 cal

    73. Cod with Rosemary Polenta and Beans

    Levi Brown

    Ingredients:

    • 3 oz cod
    • 1 tsp chopped fresh parsley
    • Dash of salt and pepper
    • 1/4 cup dry polenta
    • 1/2 cup 1 percent milk
    • 1 Tbsp pine nuts
    • 1/2 tsp rosemary
    • 1/2 cup cooked green beans

    Directions:

    Per serving: 352 cal

    74. Shaved Zucchini Salad

    Tara Donne

    Ingredients:

    • 2 medium zucchini, ribboned
    • 1 cup halved cherry tomatoes
    • 2 Tbsp pitted and chopped Kalamata olives
    • 2 Tbsp diced feta cheese
    • 1 Tbsp pine nuts, toasted
    • 1½ Tbsp extra virgin olive oil
    • ½ Tbsp apple cider vinegar
    • ½ Tbsp balsamic vinegar
    • 1 clove garlic, minced
    • ¼ tsp freshly ground black pepper

    Directions:

    Per serving: 430 cal, 35 g fat (7 g sat), 26 g carbs, 15 g sugar, 610 mg sodium, 6 g fiber, 10 g protein.

    Courtesy of Prevention

    75. Jalapeño-Watermelon Salad

    Tara Donne

    Ingredients:

    • 3 Tbsp extra virgin olive oil
    • 1 Tbsp apple cider vinegar
    • 1 Tbsp balsamic vinegar
    • 1 clove garlic, minced
    • ½ tsp salt
    • ¼ tsp freshly ground black pepper
    • 3 c arugula
    • 2 c diced seedless watermelon
    • ½ c halved cherry tomatoes
    • ¼ c diced red onion
    • 2 Tbsp diced feta cheese
    • 2 Tbsp minced fresh mint
    • 1 Tbsp seeded and minced jalapeño

    Directions:

    Per serving: 200 cal, 16 g fat (3 g sat), 13 g carbs, 9 g sugar, 470 mg sodium, 1 g fiber, 3 g protein.

    Courtesy of Prevention

    76. Eggplant Parmesan

    Travis Rathbone

    Ingredients:

    • 1 large eggplant
    • 2 zucchini
    • 2 Tbsp olive oil, plus more for roasting vegetables
    • 1/4 tsp sea salt
    • 1 cup low-fat mozzarella
    • 1 cup freshly grated Parmesan, divided
    • 1/4 cup chopped fresh oregano
    • 3/4 cup quinoa
    • 1/4 cup chia seeds
    • 1/4 cup fresh basil
    • 1/4 tsp freshly ground pepper
    • 1 jar marinara sauce (24 oz), no added salt or sugar
    • 2 cups fresh spinach

    Directions:

    Per serving: 350 cal, 18 g fat (5g sat), 33 g carbs, 11 g sugar, 510 mg sodium, 8 g fiber, 18g protein.

    77. Spaghetti and Meatballs

    Tara Donne

    Ingredients:

    • 1 lb lean ground turkey
    • 1 cup cooked farro
    • 1 cup spinach leaves
    • 4 egg whites
    • 4 Tbsp chopped onion
    • 1 tsp oregano
    • 1 tsp turmeric
    • Pinch of salt and pepper
    • 4 sweet potatoes
    • 4 Tbsp grated Asiago cheese

    Directions:

    Per serving: 330 cal, 4 g fat (1.5 g sat), 38 g carbs, 6 g sugar, 260 mg sodium, 6 g fiber, 37 g protein.

    78. Sweetgreen Portobello, Squash, and Wild Rice Bowl with Ginger Miso Dressing

    Sweetgreen

    Ingredients (bowl):

    • 2 cups cooked wild rice, warm
    • 4 cups kale leaves, shredded
    • 1 handful basil leaves, torn
    • 3 Portobello mushrooms, stemmed, diced, and roasted
    • 1 small butternut squash, peeled, diced, and roasted
    • 1 small red onion, peeled, diced, and roasted
    • 1 medium red beet, peeled and diced

    Ingredients (dressing):

    • 2 Tbsp sweet white miso paste
    • 2 Tbsp tamari or soy sauce
    • 1 Tbsp sriracha (optional)
    • 2 Tbsp rice vinegar
    • ½ tsp sesame oil
    • ¼ cup warm water
    • 2 Tbsp mirin
    • 1 thumb-sized piece of ginger, peeled and minced
    • 1 garlic clove, smashed and minced
    • ½ cup grape seed oil

    Directions:

    Per serving: 455 cal

    79. Eggplant and Zucchini Lasagna

    Ted Cavanaugh

    Ingredients:

    • 1 Tbsp olive oil
    • 2 garlic cloves, minced
    • 1/4 white onion, diced
    • 1 can (28 oz) whole tomatoes, drained
    • 2 cups ricotta cheese
    • Zest of 1/2 lemon
    • 6 basil leaves, chopped, plus more for serving
    • 3 parsley sprigs (leaves only), chopped
    • 1 small eggplant, thinly sliced
    • 1 small zucchini, thinly sliced
    • 8 oz fresh part-skim mozzarella, sliced

    Directions:

    Per serving: 313 calories, 20 g fat, 16 g carbs, 4 g fiber, 21g protein.

    Recipe courtesy of Men’s Health

    80. Rosemary-Roasted Vegetables with Manchego Cheese and Serrano Ham

    Mitch Mandel

    Ingredients:

    • 1/2 lb asparagus, trimmed and cut into 2-inch pieces
    • 1/2 lb small brussels sprouts, halved
    • 2 tsp chopped fresh rosemary
    • 2 tsp olive oil
    • 1 oz Serrano ham, torn into pieces
    • 1 Tbsp sherry vinegar
    • 2 Tbsp shaved manchego cheese

    Directions:

    Per serving: 322 cal, 19 g fat (6 g sat), 23 g carbs, 7 g sugar, 935 mg sodium, 10 g fiber, 21 g protein.

    Source: Read Full Article