10 Delicious Low-Calorie Dinner Recipes You Can Make in No Time

Looking for quick and easy dinner ideas that won’t derail your healthy eating goals? Here are 10 low-calorie recipes that are simple to whip up and packed with flavor. Whether you’re in the mood for a hearty dish or something light and fresh, these meals are sure to satisfy your cravings without the extra calories. Dive in and get cooking!

Baked Salmon with Asparagus

Baked salmon with asparagus is a delightful and healthy dish that’s simple to prepare. The combination of flaky salmon and tender asparagus offers a light yet satisfying meal. It’s perfect for busy weeknights when you want something delicious without spending hours in the kitchen.

This recipe highlights the natural flavors of the ingredients, with the salmon being rich in omega-3 fatty acids and the asparagus providing a nice crunch. Just a few seasonings elevate the taste, making it a flavorful option that’s also low in calories.

Ingredients

2 salmon fillets
1 bunch of asparagus, trimmed
2 tablespoons olive oil
1 lemon, sliced
Salt and pepper, to taste
1 teaspoon garlic powder
Fresh parsley, for garnish

Instructions

Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper. Place the salmon fillets in the center and arrange the asparagus around them.
Drizzle olive oil over the salmon and asparagus. Sprinkle salt, pepper, and garlic powder on top.
Lay lemon slices on top of the salmon for added flavor.
Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
Garnish with fresh parsley before serving.

Zucchini Noodles with Marinara

Zucchini noodles, often referred to as zoodles, are a fresh and light alternative to traditional pasta. They have a mild flavor that allows marinara sauce to shine, creating a satisfying dish that won’t weigh you down. This recipe is not only low in calories but also simple to prepare, making it perfect for a quick weeknight dinner.

The combination of spiralized zucchini and a rich marinara sauce offers a delightful texture and taste experience. With just a few ingredients and minimal cooking time, you can whip up this delicious dish in no time. Plus, it’s a fantastic way to incorporate more vegetables into your meal!

Ingredients

2 medium zucchinis
2 cups marinara sauce
1 tablespoon olive oil
2 cloves garlic, minced
Salt and pepper to taste
Fresh basil for garnish

Instructions

Spiralize the Zucchini: Use a spiralizer or a vegetable peeler to create noodle-like strands from the zucchinis.
Cook the Garlic: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add Zoodles: Add the spiralized zucchini to the skillet and cook for 2-3 minutes, stirring occasionally until they soften slightly.
Combine with Marinara: Pour in the marinara sauce and stir well. Let it cook for another 2-3 minutes until heated through.
Season: Taste and season with salt and pepper as desired.
Serve: Divide the zoodles into bowls, garnish with fresh basil, and enjoy your delicious low-calorie meal!

Lemon Herb Grilled Chicken

Lemon Herb Grilled Chicken is a delightful dish that combines the freshness of lemon with a medley of herbs. This recipe is not only simple to make but also full of flavor, making it a perfect choice for a quick weeknight dinner or a weekend gathering.

The zesty marinade gives the chicken a bright taste, while the grilling adds a lovely char that enhances its natural juiciness. Serve it with your favorite sides for a nutritious meal that everyone will enjoy.

Ingredients

4 boneless, skinless chicken breasts
1/4 cup olive oil
Juice and zest of 2 lemons
2 garlic cloves, minced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon salt
1/2 teaspoon black pepper

Instructions

Prepare the Marinade: In a bowl, whisk together olive oil, lemon juice, lemon zest, garlic, parsley, thyme, salt, and pepper.
Marinate the Chicken: Place the chicken breasts in a resealable plastic bag and pour the marinade over them. Seal the bag and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
Preheat the Grill: Heat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking.
Grill the Chicken: Remove the chicken from the marinade and let any excess drip off. Grill the chicken for about 6-7 minutes on each side, or until the internal temperature reaches 165°F (75°C).
Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes before slicing. Serve with fresh lemon wedges and your choice of sides.

Chickpea Curry with Spinach

Chickpea Curry with Spinach is a delightful and healthy option for dinner. This recipe combines the earthy flavor of chickpeas with the fresh taste of spinach, all enveloped in a rich, spiced sauce. It’s not only satisfying but also packed with nutrients, making it a great choice for a low-calorie meal.

Making this curry is quite straightforward. You can whip it up in under 30 minutes, which makes it perfect for busy weeknights. The blend of spices creates a warm, comforting dish that pairs well with rice or bread. Plus, it’s easy to adjust the heat level to suit your taste!

Ingredients

2 cans chickpeas, rinsed and drained
4 cups fresh spinach
1 can coconut milk
1 onion, chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
2 tablespoons curry powder
1 teaspoon cumin
Salt and pepper to taste
Fresh cilantro for garnish
Cooked rice for serving

Instructions

Sauté the onion in a large pot over medium heat until translucent, about 5 minutes.
Add the garlic and ginger, cooking for another minute until fragrant.
Stir in the curry powder and cumin, allowing them to toast for 1-2 minutes.
Add the chickpeas and coconut milk to the pot. Stir well and bring to a simmer.
Add the fresh spinach and cook until wilted, about 3 minutes.
Season with salt and pepper to taste. Serve with cooked rice and garnish with fresh cilantro.

Turkey and Vegetable Lettuce Wraps

Turkey and vegetable lettuce wraps are a light, crunchy, and flavorful option for dinner. They combine lean ground turkey with fresh veggies, all wrapped in crisp lettuce leaves. This dish is not only satisfying but also low in calories, making it a great choice for those watching their diet.

These wraps are super easy to make and perfect for a weeknight meal. Just sauté the turkey with your favorite seasonings and veggies, then spoon the mixture into lettuce leaves. Add a kick with your favorite dipping sauce, and you’re all set!

Ingredients

1 lb ground turkey
1 cup diced bell peppers
1/2 cup shredded carrots
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon olive oil
1 teaspoon ginger, grated
1 head of butter lettuce or romaine, leaves separated
Chili sauce, for serving

Instructions

Heat olive oil in a skillet over medium heat. Add garlic and ginger, cooking until fragrant.
Add ground turkey, breaking it into small pieces. Cook until browned and cooked through.
Stir in bell peppers and carrots, cooking for another 3-4 minutes until veggies are tender.
Mix in soy sauce and cook for an additional minute.
Spoon the turkey mixture into lettuce leaves and serve with chili sauce on the side.

Quinoa Salad with Avocado and Black Beans

This Quinoa Salad with Avocado and Black Beans is a delightful blend of flavors and textures that’s both filling and nutritious. The creamy avocado pairs perfectly with the hearty black beans, while the quinoa adds a lovely nuttiness. It’s a simple recipe that comes together quickly, making it a great choice for a light dinner or a refreshing lunch.

Packed with protein and fiber, this salad is not only low in calories but also satisfying. The colorful ingredients make it visually appealing, and you can easily customize it by adding your favorite veggies or herbs. Here’s how to make this tasty salad:

Ingredients

1 cup quinoa, rinsed
2 cups water
1 can (15 oz) black beans, drained and rinsed
1 cup cherry tomatoes, halved
1 green bell pepper, diced
1 ripe avocado, diced
1/4 cup fresh cilantro, chopped
1 tablespoon olive oil
Juice of 1 lime
Salt and pepper to taste

Instructions

Cook the Quinoa: In a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
Combine Ingredients: In a large bowl, combine the cooled quinoa, black beans, cherry tomatoes, green bell pepper, and cilantro.
Add Dressing: Drizzle with olive oil and lime juice. Season with salt and pepper. Gently toss everything together until evenly mixed.
Serve: Fold in the diced avocado just before serving to keep it fresh. Enjoy your colorful, nutritious quinoa salad!

Spicy Shrimp Tacos with Cabbage Slaw

Spicy shrimp tacos are a delightful and zesty option for dinner. The combination of tender shrimp, crunchy cabbage slaw, and a kick of spice creates a refreshing meal that’s quick to whip up. Perfect for busy nights, these tacos are not only low in calories but also packed with flavor!

The shrimp are seasoned and sautéed to perfection, while the cabbage slaw adds a nice crunch and a burst of color. You can easily customize the toppings to include your favorites, making this dish versatile and enjoyable for everyone.

Ingredients

1 pound shrimp, peeled and deveined
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon garlic powder
Salt and pepper to taste
6 small corn tortillas
2 cups shredded red cabbage
1 cup shredded carrots
1 lime, juiced
Fresh cilantro for garnish

Instructions

Season the shrimp: In a bowl, combine shrimp, olive oil, chili powder, garlic powder, salt, and pepper. Toss until shrimp are evenly coated.
Sauté the shrimp: Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for about 2-3 minutes on each side until they are pink and cooked through.
Prepare the slaw: In a separate bowl, mix the shredded cabbage, carrots, and lime juice. Toss well to combine.
Warm the tortillas: In a dry skillet, warm the corn tortillas for about 30 seconds on each side until pliable.
Assemble the tacos: Place a generous amount of cabbage slaw on each tortilla, top with sautéed shrimp, and garnish with fresh cilantro.
Serve immediately with lime wedges on the side for extra flavor.

Vegetable Stir-Fry with Tofu

Vegetable stir-fry with tofu is a delightful and colorful dish that’s both nutritious and satisfying. This recipe brings together an array of fresh vegetables and tofu, making it a perfect option for a light yet filling dinner. It’s packed with flavor from the vegetables and a bit of sauce, offering a taste that’s bright and crunchy.

The best part? This dish is super easy to whip up, making it ideal for busy weeknights. You can customize it with whatever veggies you have on hand, and it’s ready in just about 30 minutes. Now, let’s dive into the recipe!

Ingredients

14 oz firm tofu, cubed
2 tablespoons soy sauce
1 tablespoon sesame oil
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
1 carrot, sliced
2 green onions, chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons vegetable oil
Cooked rice or noodles, for serving

Instructions

Prep the Tofu: Press the tofu to remove excess moisture. Cut it into cubes and marinate in soy sauce for about 10 minutes.
Heat the Oil: In a large skillet or wok, heat vegetable oil over medium-high heat. Add the marinated tofu and cook until golden brown on all sides. Remove from the skillet and set aside.
Stir-Fry the Vegetables: In the same skillet, add sesame oil, garlic, and ginger. Sauté for about 30 seconds, then add the bell peppers, broccoli, and carrot. Stir-fry until the vegetables are tender but still crisp, about 5-7 minutes.
Combine: Add the cooked tofu back to the skillet, tossing everything together. Cook for another 2-3 minutes to heat through.
Serve: Garnish with chopped green onions and serve over cooked rice or noodles.

Cauliflower Fried Rice

Cauliflower fried rice is a delightful twist on the classic dish, packed with flavor while keeping things light and healthy. The cauliflower provides a great base, mimicking the texture of traditional rice, but with significantly fewer calories. Toss in colorful veggies like peas, carrots, and green onions, and you have a dish that’s not only tasty but visually appealing too.

This recipe is incredibly simple to make, making it perfect for a quick dinner. You can whip it up in under 30 minutes, and it’s versatile enough to customize with your favorite protein or additional vegetables. It’s a satisfying option for anyone looking to enjoy a comforting bowl of fried rice without the guilt!

Ingredients

1 medium head of cauliflower, riced
1 cup frozen peas and carrots
3 green onions, chopped
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
Salt and pepper to taste
1 tablespoon olive oil

Instructions

Prepare the Cauliflower: Remove the leaves from the cauliflower and chop it into florets. Pulse in a food processor until it resembles rice.
Cook the Vegetables: In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about a minute until fragrant. Then, add the peas and carrots and cook until heated through.
Add the Cauliflower: Stir in the riced cauliflower and cook for about 5-7 minutes until tender. Make sure to stir frequently to avoid burning.
Season: Pour in the soy sauce and sesame oil, mixing everything until well combined. Season with salt and pepper to taste.
Finish: Stir in chopped green onions just before serving. Enjoy your cauliflower fried rice hot!

Stuffed Bell Peppers with Quinoa and Beans

Stuffed bell peppers are a delightful, healthy dish that combines vibrant flavors with a satisfying texture. These colorful peppers are filled with a mixture of quinoa and beans, making them a nutritious option that’s also low in calories. The sweetness of the peppers pairs beautifully with the earthy beans, creating a dish that’s both filling and light.

This recipe is simple to prepare, making it perfect for a busy weeknight dinner. With just a bit of chopping and mixing, you’ll have a wholesome meal ready to go. This meal is not only delicious but also packed with protein and fiber, ensuring you feel satisfied without the extra calories.

Ingredients

4 large bell peppers (any color)
1 cup cooked quinoa
1 can black beans, rinsed and drained
1 cup corn (fresh, frozen, or canned)
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 cup fresh cilantro, chopped
Salt and pepper to taste
1 cup salsa (optional)

Instructions

Preheat your oven to 375°F (190°C).
Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish, cut side up.
In a large bowl, combine the cooked quinoa, black beans, corn, cumin, chili powder, garlic powder, cilantro, salt, and pepper. Mix well.
Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
If using, spoon salsa over the top of each stuffed pepper.
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 10-15 minutes, until the peppers are tender.
Let cool slightly before serving. Enjoy your healthy stuffed bell peppers!