25 Low-Calorie Dinners That Are Delicious and Filling

When trying to enjoy a healthier lifestyle, low-calorie meals can still be satisfying, flavorful, and packed with nutrients. Here are 25 recipes that are simple to make and perfect for dinner.

1. Grilled Lemon Herb Chicken

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

1. Combine olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper in a bowl.
2. Marinate the chicken breasts in the mixture for 30 minutes.
3. Preheat the grill to medium heat.
4. Grill the chicken for 6-8 minutes per side, or until cooked through.
5. Serve with steamed vegetables or a light salad.

Tip: Add a teaspoon of honey to the marinade for a subtle sweetness that balances the tangy lemon and enhances caramelization on the grill.

2. Spaghetti Squash Bolognese

Ingredients:

• 1 medium spaghetti squash
• 1 cup lean ground turkey
• 1 cup marinara sauce
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Drizzle the squash with olive oil and season with salt and pepper.
4. Bake the squash, cut side down, for 40 minutes or until tender.
5. In a skillet, heat olive oil and sauté onion and garlic until translucent.
6. Add the ground turkey and cook until browned.
7. Stir in the marinara sauce and simmer for 10 minutes.
8. Scrape out the spaghetti squash strands and top with the Bolognese sauce.

Tip: Roast the spaghetti squash cut-side up and brush the flesh with olive oil to create a richer, caramelized flavor.

3. Zucchini Noodles with Pesto

Ingredients:

• 3 medium zucchinis, spiralized
• 2 tablespoons pesto (store-bought or homemade)
• 1 tablespoon olive oil
• 1/4 cup cherry tomatoes, halved
• 2 tablespoons grated Parmesan cheese

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add the zucchini noodles and sauté for 2-3 minutes until tender.
3. Stir in the pesto and mix well.
4. Add cherry tomatoes and cook for an additional minute.
5. Top with Parmesan cheese before serving.

Tip: Toast pine nuts or walnuts and sprinkle them on top for added crunch and a nutty flavor that complements the pesto.

4. Baked Salmon with Asparagus

Ingredients:

• 2 salmon fillets
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Juice of 1 lemon
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place salmon and asparagus on a baking sheet.
3. Drizzle olive oil, lemon juice, and sprinkle garlic powder, salt, and pepper.
4. Bake for 12-15 minutes or until the salmon is cooked through.
5. Serve immediately.

Tip: Place thin lemon slices on top of the salmon while baking to infuse it with citrus flavor and keep it moist.

5. Cauliflower Fried Rice

Ingredients:

• 1 medium head cauliflower, grated into rice-sized pieces
• 1 cup mixed vegetables (carrots, peas, corn)
• 2 eggs, beaten
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add garlic and sauté until fragrant.
3. Stir in the mixed vegetables and cook for 3 minutes.
4. Push the vegetables to the side and scramble the eggs in the skillet.
5. Add the cauliflower rice and soy sauce, mixing well.
6. Cook for 5-7 minutes until tender.

Tip: Add a splash of fish sauce or a drizzle of sriracha at the end for an umami kick and a touch of heat.

6. Grilled Shrimp Tacos

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• Juice of 1 lime
• Salt and pepper to taste
• Small corn tortillas

Instructions:

1. In a bowl, combine olive oil, chili powder, cumin, paprika, lime juice, salt, and pepper.
2. Toss the shrimp in the spice mixture and let marinate for 10 minutes.
3. Preheat the grill to medium heat and grill the shrimp for 2-3 minutes per side.
4. Warm the corn tortillas on the grill.
5. Serve the shrimp in tortillas and top with your favorite salsa and avocado.

Tip: Warm the tortillas in a dry skillet instead of the grill to prevent them from becoming too crispy or tearing.

7. Turkey Lettuce Wraps

Ingredients:

• 1 lb ground turkey
• 2 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon grated ginger
• 2 cloves garlic, minced
• 1 head iceberg lettuce, leaves separated
• 1/2 cup shredded carrots
• 1/4 cup chopped green onions

Instructions:

1. Cook ground turkey in a skillet over medium heat until browned.
2. Add soy sauce, hoisin sauce, rice vinegar, ginger, and garlic. Stir well and cook for 5 minutes.
3. Remove from heat.
4. Spoon the turkey mixture into lettuce leaves.
5. Top with shredded carrots and green onions before serving.

Tip: Add a tablespoon of hoisin sauce to the turkey mixture for a sweet and savory depth of flavor.

8. Spicy Chickpea and Quinoa Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cup cooked quinoa
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1/2 red onion, diced
• 1/2 cucumber, diced
• Juice of 1 lime

Instructions:

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, cumin, chili powder, paprika, salt, and pepper.
3. Spread chickpeas on a baking sheet and bake for 25-30 minutes until crispy.
4. In a large bowl, combine quinoa, roasted chickpeas, cilantro, red onion, and cucumber.
5. Drizzle with lime juice and mix well.

Tip: Add a handful of chopped fresh mint or parsley for a refreshing contrast to the spicy chickpeas.

9. Cauliflower Crust Pizza

Ingredients:

• 1 medium cauliflower, grated
• 1 egg
• 1/4 cup mozzarella cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Tomato sauce
• Toppings of choice (e.g., spinach, mushrooms, tomatoes, lean turkey)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Steam the cauliflower until tender, then pat dry with a paper towel.
3. In a bowl, combine cauliflower, egg, mozzarella, garlic powder, oregano, salt, and pepper.
4. Spread the mixture onto a baking sheet in a pizza shape.
5. Bake for 15-20 minutes until the crust is golden brown.
6. Top with tomato sauce and your choice of toppings, then bake for an additional 10 minutes.

Tip: Pre-bake the crust for 5-10 minutes longer than instructed to ensure it holds up better under the toppings.

10. Mediterranean Chickpea Salad

Ingredients:

• 1 can chickpeas, drained and rinsed
• 1 cucumber, diced
• 1/2 red onion, diced
• 1/4 cup Kalamata olives, chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup olive oil
• Juice of 1 lemon
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine chickpeas, cucumber, red onion, olives, and feta.
2. In a small bowl, whisk together olive oil, lemon juice, oregano, salt, and pepper.
3. Pour the dressing over the salad and toss to combine.

Tip: Add a handful of chopped fresh dill or parsley to brighten the flavors and add a Mediterranean touch.

11. Grilled Vegetable Skewers

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 red onion, chopped
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat the grill to medium heat.
2. Thread the vegetables onto skewers.
3. Drizzle with olive oil and season with oregano, salt, and pepper.
4. Grill the skewers for 8-10 minutes, turning occasionally until vegetables are tender.

Tip: Brush the skewers with a balsamic glaze during the last few minutes of grilling for a sweet and tangy finish.

12. Sweet Potato and Black Bean Chili

Ingredients:

• 1 medium sweet potato, diced
• 1 can black beans, drained and rinsed
• 1 can diced tomatoes
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. In a large pot, sauté onion and garlic until translucent.
2. Add diced sweet potato and cook for 5 minutes.
3. Stir in black beans, diced tomatoes, chili powder, cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 20 minutes or until sweet potatoes are tender.

Tip: Stir in a tablespoon of cocoa powder for a rich, deep flavor that complements the spices.

13. Grilled Chicken Caesar Salad

Ingredients:

• 2 boneless, skinless chicken breasts
• 4 cups romaine lettuce, chopped
• 1/4 cup light Caesar dressing
• 2 tablespoons grated Parmesan cheese
• 1/4 cup whole-wheat croutons

Instructions:

1. Season chicken breasts with salt and pepper.
2. Grill chicken for 6-8 minutes per side or until fully cooked.
3. Slice the chicken into strips.
4. Toss chopped romaine lettuce with Caesar dressing and Parmesan.
5. Top with grilled chicken and croutons.

Tip: Add a sprinkle of smoked paprika to the chicken before grilling for a smoky twist on the classic Caesar.

14. Stuffed Bell Peppers

Ingredients:

• 4 bell peppers, tops cut off and seeds removed
• 1 lb ground turkey
• 1 cup cooked quinoa
• 1 can diced tomatoes
• 1 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Brown the ground turkey in a skillet over medium heat.
3. Stir in cooked quinoa, diced tomatoes, cumin, salt, and pepper.
4. Stuff the peppers with the turkey mixture.
5. Place the stuffed peppers in a baking dish and bake for 25-30 minutes.

Tip: Mix a handful of cooked lentils into the turkey filling for added fiber and texture.

15. Chicken and Vegetable Stir-Fry

Ingredients:

• 2 boneless, skinless chicken breasts, sliced
• 1 cup broccoli florets
• 1/2 bell pepper, sliced
• 1 carrot, sliced
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 2 cloves garlic, minced

Instructions:

1. Heat sesame oil in a large skillet or wok over medium heat.
2. Add the chicken and cook until browned.
3. Add broccoli, bell pepper, and carrot, and stir-fry for 5-7 minutes.
4. Stir in soy sauce and garlic and cook for an additional 2 minutes.

Tip: Add a teaspoon of cornstarch to the soy sauce to create a glossy, thickened sauce that clings to the ingredients.

16. Eggplant Parmesan

Ingredients:

• 1 medium eggplant, sliced
• 1/2 cup whole-wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella cheese

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Coat eggplant slices in breadcrumbs and Parmesan cheese.
3. Place the slices on a baking sheet and bake for 20 minutes.
4. Top each slice with marinara sauce and mozzarella cheese, then bake for an additional 10 minutes.

Tip: Layer fresh basil leaves between the eggplant and sauce for a burst of freshness in every bite.

17. Roasted Brussels Sprouts and Sweet Potato

Ingredients:

• 1 cup Brussels sprouts, halved
• 1 medium sweet potato, diced
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts and sweet potatoes with olive oil, garlic powder, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, flipping halfway through.

Tip: Toss the vegetables with a tablespoon of maple syrup before roasting for a touch of sweetness.

18. Grilled Salmon Salad

Ingredients:

• 2 salmon fillets
• 4 cups mixed greens
• 1/2 cucumber, sliced
• 1/4 red onion, sliced
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar

Instructions:

1. Grill the salmon fillets for 6-8 minutes per side.
2. Toss mixed greens, cucumber, and red onion in a bowl.
3. Drizzle with olive oil and balsamic vinegar.
4. Top with grilled salmon.

Tip: Add a handful of toasted almonds or walnuts for a crunchy contrast to the tender salmon.

19. Chicken Fajita Bowl

Ingredients:

• 2 chicken breasts, sliced
• 1 bell pepper, sliced
• 1 onion, sliced
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• 1/2 cup cooked brown rice

Instructions:

1. Heat olive oil in a skillet over medium heat.
2. Add chicken and cook until browned.
3. Add bell pepper and onion, then season with chili powder, cumin, salt, and pepper.
4. Serve the mixture over brown rice.

Tip: Serve with a dollop of guacamole or a squeeze of lime for a creamy, tangy finish.

20. Spaghetti with Tomato Basil Sauce

Ingredients:

• 8 oz whole-wheat spaghetti
• 2 cups tomato sauce
• 1 tablespoon olive oil
• 1/4 cup fresh basil, chopped
• 1 clove garlic, minced

Instructions:

1. Cook spaghetti according to package instructions.
2. Heat olive oil in a pan and sauté garlic until fragrant.
3. Stir in tomato sauce and fresh basil, then simmer for 10 minutes.
4. Toss the sauce with the cooked spaghetti.

Tip: Stir in a tablespoon of butter at the end for a silky, rich sauce.

21. Grilled Turkey Burgers

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Whole wheat burger buns

Instructions:

1. Preheat the grill to medium heat.
2. Mix ground turkey with olive oil, garlic powder, salt, and pepper.
3. Form the mixture into patties.
4. Grill the patties for 5-7 minutes per side until fully cooked.
5. Serve on whole-wheat buns.

Tip: Mix a tablespoon of Worcestershire sauce into the turkey patties for added moisture and flavor.

22. Shrimp and Avocado Salad

Ingredients:

• 1 lb shrimp, peeled and deveined
• 1 avocado, diced
• 4 cups mixed greens
• 1 tablespoon olive oil
• Juice of 1 lime

Instructions:

1. Cook the shrimp in a skillet with olive oil for 3-4 minutes until pink.
2. Toss shrimp with mixed greens, avocado, and lime juice.
3. Serve immediately.

Tip: Add a handful of cherry tomatoes or diced mango for a pop of sweetness and color.

23. Butternut Squash Soup

Ingredients:

• 1 medium butternut squash, peeled and diced
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon thyme
• Salt and pepper to taste

Instructions:

1. Sauté onion and garlic in a pot until softened.
2. Add diced butternut squash and cook for 5 minutes.
3. Pour in vegetable broth, thyme, salt, and pepper.
4. Bring to a boil, then simmer for 20 minutes.
5. Blend the soup until smooth.

Tip: Stir in a splash of coconut milk for a creamy, slightly sweet finish.

24. Stuffed Zucchini Boats

Ingredients:

• 2 zucchini, halved and hollowed out
• 1/2 cup cooked quinoa
• 1 cup marinara sauce
• 1/4 cup shredded mozzarella

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Fill the zucchini boats with quinoa and top with marinara sauce.
3. Sprinkle mozzarella cheese on top.
4. Bake for 20 minutes.

Tip: Sprinkle breadcrumbs mixed with Parmesan on top before baking for a crispy, cheesy crust.

25. Cabbage Stir-Fry

Ingredients:

• 1 small head of cabbage, shredded
• 2 carrots, shredded
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon ginger

Instructions:

1. Heat sesame oil in a pan and add ginger.
2. Stir in cabbage and carrots and cook for 5-7 minutes.
3. Add soy sauce and cook for an additional 2 minutes.

Tip: Add a handful of bean sprouts or shredded bell peppers for extra crunch and color.

Conclusion

These 25 low-calorie dinners not only keep your meals light but also ensure that you never compromise on flavor or satisfaction. Whether you’re looking for something filling like a turkey burger or a lighter option like a grilled shrimp salad, these dishes have you covered. Enjoy these delicious, healthy meals that are sure to fill you up without the extra calories!