Healthy Dinner Recipes
7 Low Calorie Dinner Recipes
Burger Wraps
These burger wraps will be a hit and much healthier than fast food.
Makes 4 Servings. Calories Per Serving: 394
Ingredients
- 12 ounces lean ground beef
- 1 cup refried beans
- 1/2 cup chopped fresh cilantro
- 1 tbsp chopped pickled jalapenos
- 1 avocado, peeled and pitted
- 1/2 cup prepared salsa
- 1/8 tsp garlic powder
- 4 whole-wheat tortillas
- 2 cups shredded romaine lettuce
- 1/2 cup shredded pepper Jack cheese
- 1 lime, cut into 4 wedges
Directions
- Preheat broiler.
- Coat a pan with light cooking spray.
- Combine ground beef, beans, cilantro and jalapenos in a medium bowl.
- Shape into four oblong patties and place on the prepared pan.
- Broil the patties until done to your liking.
- Flip halfway through so both sides brow.
- Mix avocado, salsa and garlic powder in a bowl.
- Spread each tortilla with this mixture, then add lettuce and cheese.
- Top each with a burger and roll into a wrap.
Vegetable Chili
This chili will please even the meat eaters in your house.
Makes 6 Servings. Calories Per Serving: 210
Ingredients
- 1 small onion, chopped
- 1 large green bell pepper, chopped
- 3/4 cup chopped celery
- 3/4 cup dry red wine or water
- 3 cloves garlic, finely chopped
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 1 1/2 cups water
- 1/4 cup tomato paste
- 2 Vegetable Flavor Bouillon Cubes
- 1 tbsp chopped fresh cilantro
- 1 tbsp chili powder
- 1/2 tsp cumin
- 2 cans (15 ounces each) kidney beans, rinsed
Directions
- Cook onion, pepper, celery, wine and garlic in large saucepan over medium-high heat until vegetables are tender.
- Add tomatoes with juice, water, tomato paste, bouillon, cilantro, chili powder and cumin; stir well.
- Stir in beans. Bring to a boil; cover.
- Reduce heat to low; cook, stirring occasionally, for 45 minutes.
Lime Chicken
This Asian inspired dish is full of vitamins from the citrus.
Makes 4 Servings. Calories Per Serving: 190
Ingredients
- Nonstick cooking spray
- 4 boneless, skinless chicken breast halves
- 3/4 cup Natural Apple Juice
- Juice from 1 lime
- 2 tsp cornstarch
- 1 tsp Chicken Flavor Instant Bouillon
Directions
- Spray large, nonstick pan with nonstick cooking spray.
- Cook chicken, turning once, for 8 to 10 minutes or until no longer pink in center.
- Remove from pan and keep warm.
- Combine Apple Juice, lime juice, cornstarch and bouillon in small bowl.
- Add to skillet; cook, stirring occasionally, until thick.
- Spoon sauce over chicken to serve.
Mushroom & Scallion Chicken
Boneless skinless chicken breast is so healthy, that we had to add another tasty chicken recipe.
Makes 4 Servings. Calories Per Serving: 190
Ingredients
- 1 tbsp toasted sesame oil
- 1 small bunch scallions, sliced, whites and greens separated
- 1 small garlic clove, finely chopped
- 4 ounces shiitake mushrooms, stems removed and caps thinly sliced
- 4 cups water
- 1/4 cup low-sodium soy sauce
- 1 2-inch piece ginger, peeled and sliced
- 1 pound boneless, skinless chicken breasts, cut into 3/4 -inch cubes
Directions
- In a very large soup pot, heat the sesame oil over medium heat.
- Add the scallion whites and garlic; cook, stirring, about 1 minute.
- Add the mushrooms and cook until softened, about 3 minutes.
- Pour the water into the pot.
- Add soy sauce and ginger.
- Let simmer for 2 minutes.
- Place the chicken in the broth.
- Reduce heat to low; cover and poach until the chicken is just cooked through, about 7 minutes.
- Transfer the chicken evenly to 4 bowls.
- Pour broth over the chicken.
- Garnish with the scallion greens.
Shrimp and Broccoli
A quick and healthy Asian favorite dinner.
Makes 4 Servings. Calories Per Serving: 178
Ingredients
- 2/3 cup chicken broth
- 1 tsp cornstarch
- 1 tbsp minced garlic, divided
- 3 tsp extra-virgin olive oil, divided
- 1/4-1/2 tsp crushed red pepper
- 1 pound raw shrimp (21-25 per pound), peeled and deveined
- 1/4 tsp salt, divided
- 4 cups broccoli florets
- 2/3 cup water
- 2 tbsp chopped fresh basil
- 1 tsp lemon juice
- Freshly ground pepper to taste
- Lemon wedges
Directions
- Combine chicken broth, cornstarch and half the garlic in a bowl; whisk until smooth.
- Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat.
- Add remaining garlic and crushed red pepper.
- Cook while stirring for about 30 seconds.
- Add shrimp.
- Sauté until shrimp are pink, about 3 minutes.
- Transfer to a bowl.
- Add remaining oil to the pan.
- Add broccoli and a pinch of salt.
- Cook for 1 minute.
- Add water, cover and cook until broccoli is crisp-tender, about 3 minutes.
- Transfer to the bowl with shrimp.
- Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes.
- Stir in basil and season with lemon juice and pepper.
- Add shrimp and broccoli; heat through.
- Serve with lemon wedges.
Steak with Salsa Sauce
Use your favorite cut of meat, such as rib-eye.
Makes 2 Servings. Calories Per Serving: 174
Ingredients
- 2 4-ounce 1/2-inch-thick steaks, such as rib-eye, trimmed of fat
- 1 tsp chili powder
- 1/2 tsp kosher salt, divided
- 1 tsp extra-virgin olive oil
- 2 plum tomatoes, diced
- 2 tsp lime juice
- 1 tbsp chopped fresh cilantro
Directions
- Rub both sides of steak with chili powder and 1/4 teaspoon salt.
- Heat oil in a medium pan over medium-high heat.
- Add steaks and cook, turning once cook until it reaches your desired level of doneness.
- Cover steaks with foil and let rest while you make the salsa.
- Add tomatoes, lime juice and remaining 1/4 teaspoon salt to the pan and cook, stirring often, until tomatoes soften, about 3 minutes.
- Remove from heat, stir in cilantro and any accumulated juices from the steaks. Serve steaks topped with the salsa.
Eggplant & Portobello Sandwich
This vegetarian dinner is delicious and filling to please your guests.
Makes 4 Servings. Calories Per Serving: 209
Ingredients
- 1 small clove garlic, chopped
- 1/4 cup low-fat mayonnaise
- 1 tsp lemon juice
- 1 medium eggplant (about 1 pound), sliced into 1/2-inch rounds
- 2 large portobello mushroom caps, gills removed
- Canola or olive oil cooking spray
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 8 slices whole-wheat sandwich bread, lightly grilled or toasted
- 2 cups arugula, or spinach, stemmed and chopped if large
- 1 large tomato, sliced
Directions
- Preheat grill to medium-high.
- Mash garlic into a paste on a cutting board with the back of a spoon.
- Combine with mayonnaise and lemon juice in a small bowl.
- Set aside.
- Spray both sides of eggplant rounds and mushroom caps with cooking spray and season with salt and pepper.
- Grill the vegetables, turning once, until tender and browned on both sides.
- When cool enough to handle, slice the mushrooms.
- Spread 1 1/2 teaspoons of the garlic mayonnaise on each piece of bread.
- Layer the eggplant, mushrooms, arugula (or spinach) and tomato slices onto 4 slices of bread and top with the remaining bread.