Low-Calorie Dinner Recipes

 Quick And Easy Low-Calorie/Fat Burning Dinner Recipes

these simple calorie-burning recipes will help you lose weight fast.

 

 

When you get home after a long day at work, it can be so tempting to grab takeout or heat up a frozen meal—but don't even think about it. Instead of sacrificing your health for the sake of convenience, enjoy any one of these super-easy dinners that will be ready in no time and help you shed weight all month long. These healthy dinner recipes are quick, simple, and tasty!
If you're not sure how to work these calorie-burning ingredients into your daily menu, start with these recipes. They all include at least one weight-loss superfood, and, best of all, they can be made in 30 minutes or less!

White Bean & Herb Hummus with Crudites:
It only takes five minutes to whip up a batch of this flavorful, fiber-rich version in your own kitchen. All you need is four ingredients: lemon, hearty-healthy olive oil, chives, and—last but not least—white beans, which contain nearly 4 grams of resistant starch per serving.

Pair with assorted raw vegetables, like broccoli, to get even more fiber and fat-burning resistant starch from this wholesome snack.

Cookout for One

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

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.

Total: 490 calories

Your hot dog doesn't have to be a diet-breaker, so long as you load up on healthy toppings instead of chili and cheese, which can beef up your dog with saturated fat, excess calories, and tons of sodium.

 

Greek Yogurt Fruit Parfait:

Each layer—nectarines, plums, nuts, yogurt, puffed rice—provides a healthy dose of slimming fiber or protein.

Heck, this 5-minute dish is filling enough to have for dinner, thanks to the Greek yogurt, which is thicker, creamier, and more satisfying than regular low-fat yogurt.

Ingredients

    3/4 cup fat-free plain Greek yogurt
    2 cups sliced mixed plums, peaches, and nectarines
    3/4 cup puffed rice cereal
    2 tablespoons walnuts and almonds, toasted and chopped
    1 tablespoon ground flaxseed
    1 tablespoon maple syrup, agave nectar, or honey

Preparation

In a tall 4-cup container or jar, layer half of the yogurt, fruit, cereal, nuts, flaxseed, and syrup. Repeat with the remaining half of ingredients, ending with syrup. (If you prefer a crunchy parfait, pack cereal separately to add right before eating.) Refrigerate up to 5 hours. 

Bow Ties with Spring Vegetables:

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

Cook pasta as directed and toss with oil, vegetables, and mint. Season with salt and pepper to taste.

TOTAL: 370 calories

Full of fiber, those artichoke hearts will help you fill up faster—and stay full. Bye, midnight snacking!

 

Pan-Grilled Salmon with Pineapple Salsa:

Ingredients

    1 cup chopped fresh pineapple
    2 tablespoons finely chopped red onion
    2 tablespoons chopped cilantro
    1 tablespoon rice vinegar
    1/8 teaspoon ground red pepper
    Cooking spray
    4 (6-ounce) salmon fillets (about 1/2-     inch thick)
    1/2 teaspoon salt

Preparation

Combine first 5 ingredients (through pepper) in a bowl; set aside.

Heat a nonstick grill pan coated with cooking spray over medium-high heat. Sprinkle fish with salt. Cook fish 4 minutes on each side or until it flakes easily when tested with a fork. Top with salsa.
 

Baked Chicken with Mushrooms and Sweet Potato:

1/2 skinless chicken breast

1 cup baby portobello mushrooms, sliced

1 Tbsp chives

1 Tbsp olive oil

1 medium sweet potato

In a 350°F oven, bake chicken, topped with mushrooms, chives, and oil, for 15 minutes. Microwave sweet potato for five to seven minutes.

Total: 382 calories

Sweet potatoes have a lower glycemic index than white spuds do, so they're gentler on your blood sugar—and potentially your waistline.

 

 

 

 Teriyaki Beef with Veggies:

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

Marinate beef in teriyaki and dressing for 30 minutes. Heat olive oil in a pan, and cook beef one to two minutes. Add veggies, and cook for another five to seven minutes until beef is browned. Serve over rice.

Total: 506 calories

Beef from cows that graze on grass has higher amounts of conjugated linoleic acid, which can help fight body fat. 

Egg and Rice Salad:

Packed with protein, fibre and good carbohydrates and the right amount of fats – his healthy salad will keep you fuller for longer.

Ingredients

    1/2 cup cooked brown rice
    1 cup cooked green beans, roughly chopped (3 oz)
    1 ripe plum, thinly sliced (3 oz)
    2 tablespoons (1/2 oz) chopped walnuts
    1 hard-cooked egg, sliced
    1 teaspoon sesame oil
    2 tablespoons fresh lime juice
    1/4 teaspoon kosher salt
    Freshly ground black pepper, to taste

Preparation

1. Combine rice, beans, plum, walnuts, and egg in a portable container.

2. Drizzle with sesame oil, lime juice, salt, and pepper; toss gently to combine. Refrigerate up to 2 days.