Healthy Low Fat Dinner Recipes

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Instant Pot Beef And Barley Stew

Healthy, Low-Fat Recipe for Breakfast, Lunch & Dinner : Healthy & Tasty Recipes
  • 1/2 medium butternut squash , peeled and seeded, cut into 2-inch pieces
  • 3 medium carrots , sliced
  • 3 cup no-salt-added beef broth
  • 1 cup pearled barley


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 , 35 g protein, 490 mg sodium, 67 g carb, 13 g fiber

Recipe courtesy of Good Housekeeping.

Garam Masala Chicken Skewers With Fire

If you’re entertaining guests who are following special diets, this simple recipe should fit their needs, too . There’s no breading on the chicken, so it’s safe for gluten-free guests to partake in this tasty app. And if your guests do eat gluten? The Greek yogurt-based dip would be perfect for pita dipping, too.

Get our recipe for Slow Cooker Turkey Cassoulet.

Mexican Stuffed Chicken With Red Rice

Calories: 479

Serves: 4Cooking time: 25 mins

Our Mexican stuffed chicken with red rice is packed with jalapeño peppers, spinach, and Lancashire cheese. This mouth-watering recipe is ready in 30 minutes and is perfect served with fresh salad.

Chicken breasts are much lower in fat and calories than thighs for example, which is why they make a great choice in this recipe. Choosing to make flavoured rice from scratch is also a good way to cut calories and fat as some packet rice has high nutritional values.

As this dish is predominantly made with chicken, it is a high protein option keeping you fuller for longer. The spinach, tomatoes and peppers total three of your five a day in just one portion.

A golden, crispy chicken and chorizo filo pie sprinkled with pine nuts

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Keto Overnight Oats With Berries And Cream

To make a keto version of overnight oats, you’ll be skipping the grains and starting with a base of hemp hearts. Hemp hearts are basically shelled hemp seeds, and they’re a perfect low carb alternative. These superfood seeds clock in at 1 gram per 3 tablespoons, making them a power-packed addition to a super nutrition batch of oats.

Get our recipe for Sheet-Pan Vegan Sausage and Vegetables.

Low Fat High Protein Taco Soup

Lentil and cauliflower pilaf (low

Looking for a healthy alternative to Taco Tuesday? This is it.

Now, one beef taco can contain as much as 9.0 grams of fat. And goodness knows, you cant stop at just one, right?

This taco soup has all the flavors of a taco, without all the fat. It has nicely browned meat, chili beans, corn, and kidney beans.

The green chiles add a nice heat, while the tomato sauce adds some tang. Meanwhile, the fire-roasted tomatoes add smokiness.

The key to keeping it low fat yet high in protein is the meat. Instead of ground beef, you use ground turkey breast, which drastically cuts down the fat.

This dish is a meal in itself, but if you miss the cheese, just sprinkle some on top. Just make sure that its low-fat cheese.

Per Serving:

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Tofu And Vegetable Stir

The Spruce

Stir-fries are quick and easy dinners and a great way to enjoy lots of healthy veggies. This stir-fry recipe features tofu and a rainbow of crisp produce topped by a ginger-soy sauce. Tofu is a soy protein that is affordable and delicious, and one block can easily feed 4 to 5 people. For an extra-quick meal, use a bag of frozen stir fry veggies and leftover rice. To make it even lower in fat, skip the small amount of oil in the recipe and simply spray a non-stick pan with cooking oil.

Arroz Con Pollo Lightened Up

  • kosher salt to taste, about 2 tsp


  • Season chicken with vinegar, 1/2 tsp sazon, adobo and garlic powder and let it sit 10 minutes.
  • Heat a large deep heavy skillet on medium, add 2 tsp oil when hot.
  • Add chicken and brown 5 minutes on each side. Remove and set aside.
  • Place onion, cilantro, garlic, scallions and pepper in mini food processor. Add remaining teaspoon of olive oil to the skillet and sauté onion mixture on medium-low until soft, about 3 minutes.
  • Add tomato, cook another minute. Add rice, mix well and cook another minute.
  • Add water, bouillon and remaining sazon, scraping up any browned bits from the bottom of the pot.
  • Taste for salt, should taste salty enough to suit your taste, add more as needed.
  • Add chicken and nestle into rice, bring to a boil. Simmer on medium-low until most of the water evaporates and you see the liquid bubbling at the top of the rice line, then reduce heat to low heat and cover. Make sure the lid has a good seal, no steam should escape .
  • Cook 20 minutes without opening the lid. Shut heat off and let it sit with the lid on an additional 10 minutes Fluff with a fork and eat!
  • Per serving: 410 calories, 8 g fat , 33.5 g protein, 47 g carb, 655mg sodium, 0.5 g sugars, 1 g fiber

    Recipe courtesy of Gina Homolka of Skinny Taste.

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    Baked Salmon Cake Balls With Rosemary Aioli

    • 2 sprigs fresh rosemary, chopped


  • First, preheat the oven to 400 degrees Fahrenheit.
  • Season salmon with sea salt + black pepper and roast on a baking sheet for about 20 minutes, or until cooked through.
  • Once cooked, remove from the oven and set aside while it cools for 5 minutes before shredding or flaking into medium chunks.
  • Meanwhile, add onions, bell peppers, jalapeños, spinach, old bay seasoning, breadcrumbs, parsley, mayo, dijon mustard, egg, sriracha and lemon juice to a large bowl. Then add shredded salmon and mix all ingredients together, using your hands.
  • Scoop about 2 Tbsps of batter and form into a ball with your hands and line on a baking sheet . Repeat until all batter is used.
  • Bake salmon balls for 15-20 minutes, or until slightly crisp and golden brown.
  • Combine vegan mayo, lemon juice, garlic cloves, sea salt, and rosemary in a medium bowl and whisk together thoroughly. Refrigerate for aioli until ready to use.
  • Per serving: 173 calories, 6.7 g fat , 20.5 g protein, 8.6 g carb, 6011 mg sodium, 3.3 g sugars, 1.2 g fiber

    Recipe courtesy of Orchids + Sweet Tea.

    Easy Vegan Sweet Potato Chili

    Low Fat Quick Dinner Thai Style I Vegan & Healthy Food I Recipes

    Eating healthy doesnt have to be expensive. And this recipe proves it.

    One serving of this vegan chili comes out to less $1.50 per serving. Thats about the cost of one cup of coffee.

    This chili is hearty, chunky, and filled with deliciousness. And it doesnt skimp on nutrition either.

    One serving provides 18 grams of protein. It also provides 18 grams of fiber, which is more than 70% of your daily fiber needs.

    Its packed with kidney beans, sweet potatoes, and bell peppers. So, it contains lots of vitamins A and C, which are good for your immunity.

    What I love about this dish is that it tastes like its been simmering for hours. But it hasnt.

    In fact, it takes only 5 minutes to cook. Thats because you use an Instant Pot.

    Instant Pots are great for making food quickly, including foods that take longer to cook like dried beans. So, they save you both time and money.

    If youd love to spend less time in the kitchen, theres a good price on this Instant Pot here.

    Per Serving:

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    Zucchini Noodles With Bacon Vinaigrette

    When eating a keto diet, giving up carbohydrates might be the most challenging part. We would never claim zucchini noodles are just like pasta, but they can definitely be dressed up with sauces and toppings that will make them a satisfying alternative to a plate of spaghetti.

    Get our recipe for Zucchini Noodles With Bacon Vinaigrette.

    Easy Creamy Cajun Shrimp Pasta

    • 1/2 c. heavy whipping cream
    • 1/2 c. unsweetened almond milk
    • 4 oz cream cheese Cut into chunks.
    • 1/2 c. shredded Parmesan Reggiano Cheese


  • Cook the pasta as per package instructions.
  • Place the shrimp in a bowl along with 1/2 Tbsp of cajun or creole seasoning. Mix to ensure the shrimp is fully coated.
  • Heat a skillet or pan on medium high heat. I use a cast iron skillet. Add 1 teaspoon of olive oil to the pan.
  • When hot, add the shrimp to the pan. Cook for 2-3 minutes on each side until it turns bright pink. Remove the shrimp and set aside.
  • Add an additional teaspoon of olive oil to the pan along with the chopped sausage, onions, green peppers, and red peppers.
  • Saute for 3-4 minutes until the vegetables are soft and the onions are translucent and fragrant. Remove the vegetables from the pan and set aside.
  • Reduce the heat on the pan to medium. Add the butter to the pan and allow it to melt.
  • Add in the heavy cream, almond milk, cream cheese, the remaining 1/2 tablespoon of cajun or creole seasoning, and parmesan reggiano cheese.
  • Continue to stir the sauce until all of the cheese has fully melted. The cream cheese may take some time to melt. Add in the fire roasted tomatoes and stir. Allow the mixture to cook for 2 minutes.
  • Add the shrimp, sausage, vegetables, and pasta to the pan and stir. Allow the pasta to cook for 4-5 minutes until combined. Serve.
  • Per serving: 384 calories, 28 g fat, 7 g protein, 22 g carb

    Recipe courtesy of Stay Snatched.

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    Fudgy Pumpkin Brownie Bites

    The best thing about these pumpkin brownies? They are the perfect, indulgent dessert! Each brownie bite is only 54 calories and only 5 grams of sugar, so you could easily indulge in one, two, or even three of these and not completely ruin your caloric intake.

    Get our recipe for Fudgy Pumpkin Brownie Bites.

    Creamy Kabocha Squash And Roasted Red Pepper Pasta

    • Black pepper


  • Soak the cashews in water overnight. If you do not have time to, you can also bring a small pot of water to a boil, remove it from heat and add in the cashews. Allow them to soak until you blend the sauce together .
  • Preheat the oven to 400°F and position the rack to the middle of the oven. Line a baking sheet with parchment paper or a silicone mat. Wash and dry the kabocha squash, place it on the baking sheet and into the oven for 18-20 minutes. Remove the pan from the oven and cool until the squash is easy to handle. If the stem of it is protruding, use a knife to carefully remove it. Slice the squash in half vertically, then scoop out the seeds and fiber using a spoon. Slice the squash into 1-inch wedges, trying to keep the slices uniform for even cooking. Place 6 or 7 the slices of the cooked squash onto your lined baking sheet. The remaining kabocha squash can be cooked on an additional baking sheet with the same baking time and directions below. It can be stored in the fridge in an airtight container for up to a week.
  • Using your hands, remove loose skin from the outside of the head of garlic. With a sharp knife, cut 1/4-inch off the top of the garlic, or enough to expose the tops of the cloves. Place the garlic head onto the baking sheet along with the cauliflower florets, onions, celery, and carrots. Sprinkle with salt and pepper and place back into the oven for 40 minutes, flipping/mixing halfway through.
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    Beef In Black Bean Sauce

    Calories: 243

    Serves: 4Cooking time: 5 mins

    This version of the Chinese classic is so low in calories you can add a serving of rice or noodles to it and still come in at under 500 calories. Infused with soy sauce, fresh ginger and red chilli, this is one of our favourite midweek low calorie meals.

    In this recipe, weve used a readymade sachet of black bean stir-fry sauce. When purchasing your sauce, make sure you look for a sauce that has a low fat and salt content otherwise the calories will differ. You could also swap the beef in this recipe for chicken instead, this will reduce the calorie count even further as chicken is much lower in calories than beef.

    This dinner takes just five minutes to cook and is ideal for sharing on a Saturday night instead of your average takeaway. It takes just two steps to make this low calorie meal making it a super easy option.

    A rich tomato-based tagine made with heaps of veg and couscous

    Sweetgreen Portobello Squash And Wild Rice Bowl With Ginger Miso Dressing

    • 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 :

    • 6 basil leaves, chopped, plus more for serving
    • 3 parsley sprigs , chopped
    • 1 small eggplant, thinly sliced
    • 1 small zucchini, thinly sliced
    • 8 oz fresh part-skim mozzarella, sliced


  • In a cast-iron pan on medium high, heat the oil, garlic, and onion, 3 to 5 minutes.
  • Add the tomatoes stir occasionally till thickened, 5 to 10 minutes.
  • In a large bowl, mix the ricotta, zest, and herbs season with salt and pepper. Spoon out half the sauce set aside.
  • Now do layers in the pan: half the vegetables half the ricotta mix repeat the rest of the sauce mozzarella.
  • Bake in a 400°F oven, lid on, till tender, 20 to 30 minutes. Uncover and bake till the cheese is bubbly, another 5 to 10 minutes. Serves six.
  • Per serving: 313 calories, 20 g fat, 16 g carbs, 4 g fiber, 21g protein.

    Recipe courtesy ofMen’s Health

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    White Bean And Tuna Salad With Basil Vinaigrette

    • 1 15-oz can small white beans, rinsed
    • 2 5-oz cans solid white tuna in water, drained
    • 4 soft-boiled eggs, halved


  • Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool.
  • Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
  • Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs.
  • Per serving: 340 calories, 16.5 g fat , 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber

    Recipe courtesy of Good Housekeeping.

    Warm Goat Cheese Salad

    Chicken Chili Blanco | Low Fat Low Cholesterol Diet Recipe | Heart Healthy Meals| Gluten Free

    This wouldn’t be a proper list of healthy recipes for weight loss if it didn’t include a few salads, right? Even if you aren’t a fan of salads, the warm goat cheese crouton and sweet, crisp pear will make a salad believer out of anyone. It’s basically the goat cheese salad recipe to end all other salads.

    Get our recipe for Warm Goat Cheese Salad.

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    Cheesy Turkey Meatloaf Muffins

    If meatloaf was a family dinner staple growing up, then this recipe will transcend you right back to your childhood. But unlike the usual meatloaf that you make, this particular recipe splits up the meat mixture into tiny meatloaf muffinsâbaked right in your muffin tin!

    Get our recipe for Cheesy Turkey Meatloaf Muffins.

    Baked Sausage And Gnocchi Gratin

    Calories: 457

    Serves: 6Cooking time: 25 mins

    This hearty baked sausage and gnocchi gratin is infused with fennel, chilli flakes, and fresh herbs. Gnocchi is commonly thought to be a high-calorie food but in this recipe, weve limited the amount per person to around 80g each thats 131 calories and 0.2g of fat per portion of gnocchi.

    Claire says Gnocchi is an ideal substitute for high-calorie pasta options and is perfectly suited to mixing in vegetables and grain. Fennel is a high fibre contribution that makes you feel fuller for longer and has been shown to help moderate blood sugar release as part of a meal. To reduce the calories, swap out the sausage for super firm tofu substitute, which is rich in protein.

    This hearty family meal takes just 25 minutes to bake and serves four to six people. A portion of this mouthwatering dish also counts as one of your five-a-day.

    Lemon infused wholewheat spaghetti with aubergine and courgette

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    Creamy Chipotle Sweet Potato Penne Pasta

    • ½ tsp salt, plus more to taste
    • Freshly ground pepper


  • Make sure you soak the cashews in 4 cups of water for at least 2 hours, otherwise you can place them large bowl, then add 4 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes to speed up the process.
  • Once ready to make the pasta sauce: add drained cashews, roasted sweet potato, water, garlic, chipotle chile pepper, nutmeg, salt and pepper to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary to help blend. Taste and adjust seasonings as necessary. Set aside for later.
  • Boil the pasta according to the directions on the package. Drain pasta, then transfer back to pot.
  • While the pasta is boiling, sauté your mushrooms: add olive oil to a skillet and place over medium heat. Add mushrooms and then season with garlic powder, salt and pepper sauté for 3-5 minutes until mushrooms are cooked and look nice and juicy.
  • Stir sweet potato sauce into the cooked pasta. Add mushrooms and stir again. Garnish with sage or parsley, whatever you prefer. Serves 4.
  • Per serving: 456 calories, 12.2 g fat , 11.4 g protein, 76.9 g carb, 2.8 g sugars, 4.9 g fiber

    Recipe courtesy of Ambitious Kitchen.

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