These 50 Healthy (And Delicious) Dinner Recipes Will Get You To Your Weight-Loss Goal

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The weeknight hustle is real.

After getting home from work or a workout, it’s can feel damn near torturous to spend even more energy scrounging up a meal, especially one that’s healthy and tastes good. (That’s probably why clicking through a delivery app seems so appealing.)

Sure, you could go the meal-prep route—but…that’s satisfying for about a month, until cooking literally all of your meals on a Sunday starts to sound more painful than prying your eyeballs out with a pair of tongs. (Sorry not sorry—you know it’s true.)

But what if you did a mix of both?A.k.a., making super-easy (healthy!) dinners some nights when you want something fast and fresh; then preparing others in advance when you just DGAF about cooking.

To prove you can do it, here are 50 healthy dinner recipes—some single-serving meals, others you can make ahead and eat for a few days. Each one has 500 calories or less, and leaves you satisfied thanks to the great flavors and filling ingredients. Go ahead and revel in your domesticity.

1. Coconut-Lime Marinated Shrimp + Voodles

DANIELLE DALY

Ingredients:

  • 3 limes
  • 3/4 cup light coconut milk
  • 1 tsp low-sodium soy sauce
  • 2 cloves garlic
  • 1 1-inch piece fresh ginger
  • 1 red chile
  • 1 1/2 c. fresh cilantro
  • 2 scallions, thinly sliced, white and green parts separated
  • 1 large, thick carrot
  • 2 medium zucchini
  • 1 red pepper, thinly sliced
  • 1 lb cooked, peeled, deveined shrimp

Directions:

Per serving: 225 calories, 5.5 g fat (2.5 g sat), 32 g protein, 415 mg sodium, 14 g carb, 7 g sugars, 3 g fiber

2. Grilled Watermelon + Steak Salad

CHELSEA KYLE

Ingredients:

  • 1 lb sirloin (about 1 inch thick)
  • Kosher salt and pepper
  • 3 Tbsp fresh lemon
  • 2 Tbsp olive oil
  • 2 tsp honey
  • 1/2 small red onion, thinly sliced
  • 1 lb cherry tomatoes, halved
  • 1/2 small seedless watermelon
  • 1 c. fresh mint, leaves torn
  • 1 c. fresh flat-leaf parsley leaves
  • 1 small bunch arugula, thick stems discarded

Directions:

Per serving: 361 calories, 18 g fat (4.5 g sat), 28 g protein, 346 mg sodium, 24 g carb, 16 g sugar, 4.5 g fiber

3. Smashed Pea and Ricotta Pappardelle

TK

Ingredients:

  • 12 oz pappardelle
  • 1 1/2 c. frozen peas, thawed
  • 1 tsp lemon zest
  • 1/2 c. part-skim ricotta cheese
  • 1/2 tsp kosher salt
  • 1/2 tsp pepper
  • 1/4 c. chives, chopped

Directions:

Per serving: 430 calories, 6.5 g fat (2.5 g sat), 19 g protein, 100 mg sodium, 70 g carbs, 5 g fiber

4. Grilled Chicken with Smoky Corn Salad

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 4 6-oz boneless, skinless chicken-breast halves
  • Salt and Pepper
  • 2 limes, halved
  • 4 ears corn, shucked
  • 1/4 c. cilantro, chopped
  • 2 tbsp. chopped green olives
  • 1 oz. Manchego cheese, finely grated
  • 1 1/2 tsp. olive oil
  • 1 tsp. smoked paprika

Directions:

Per serving: 355 calories, 13 g fat (3.5 g saturated), 21 g protein, 315 mg sodium, 21 g carb, 2 g fiber

Recipe courtesy of Good Housekeeping.

5. White Bean and Tuna Salad with Basil Vinaigrette

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • Kosher salt and pepper
  • 12 oz. green beans, trimmed and halved
  • 1 small shallot, chopped
  • 1 c. lightly packed basil leaves
  • 3 tbsp. olive oil
  • 1 tbsp. red wine vinegar
  • 4 c. torn lettuce
  • 1 15-oz can small white beans, rinsed
  • 2 5-oz cans solid white tuna in water, drained
  • 4 soft-boiled eggs, halved

Directions:

Per serving: 340 calories, 16.5 g fat (3 g saturated), 31 g protein, 770 mg sodium, 24 g carb, 8 g fiber

Recipe courtesy of Good Housekeeping.

6. Rhubarb and Citrus Salad with Black Pepper Vinaigrette

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 2 tbsp. honey
  • 2 tbsp. white wine vinegar
  • 3 stalks rhubarb, trimmed and cut into 1-in. pieces
  • 1/4 c. olive oil
  • Kosher salt and pepper
  • 2 Cara Cara oranges
  • 3 oz. baby spinach (about 4 c.)
  • 2 bunches watercress, thick stems removed
  • 1/4 c. toasted pistachios, chopped
  • 1 oz. ricotta salata, shaved

Directions:

Per serving: 280 calories, 19.5 g fat (3.5 g saturated), 5 g protein, 380 mg sodium, 25 g carbohydrate, 4 g fiber

Recipe courtesy of Good Housekeeping.

7. Pot Sticker Stir-Fry

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • Package of vegetable pot stickers or pierogies
  • 2 tbsp. hoisin sauce
  • 2 tbsp. fresh lime juice
  • 1 tbsp. water
  • 1 tbsp. vegetable oil
  • 1 red pepper, thinly sliced
  • 1 yellow pepper, thinly sliced
  • 1 tbsp. finely chopped fresh ginger
  • 1 small red onion, thinly sliced
  • 8 oz. snow peas, halved diagonally

Directions:

Per serving: 240 calories, 6.5 g fat (0.5 g saturated fat), 7 g protein, 510 mg sodium, 41 g carb, 5 g fiber

Recipe courtesy of Good Housekeeping.

8. Grilled Basil Chicken and Zucchini

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 1 c. white rice
  • 1 lime, plus wedges for serving
  • 2 cloves garlic
  • 1 tbsp. low-sodium soy sauce
  • 1/2 tsp. sugar
  • 1/2 red chile, thinly sliced
  • 4 small zucchini (about 1 1/4 lbs), halved lengthwise
  • 2 tbsp. olive oil, divided
  • Kosher salt and pepper
  • 1 lb. chicken tenders
  • 2 1/2 c. basil, roughly chopped

Directions:

Per serving: 400 calories, 10.5 g fat (1.5 g saturated), 29 g protein, 450 mg sodium, 46 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

9. Chicago-Style Chicken Dogs

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 2 jarred pepperoncini peppers, thinly sliced, plus 1 Tbsp brine
  • 1 tsp. honey
  • 1 tsp. yellow mustard, plus more for serving
  • 1 tsp. poppy seeds
  • 1/4 small sweet onion, thinly sliced
  • 4 fully cooked chicken sausages
  • 4 hot dog buns
  • 2 small plum tomatoes, sliced into half-moons
  • 4 dill pickle spears
  • 1 small romaine heart, thinly sliced (about 3 cups)

Directions:

Per serving: 490 calories, 16 g fat (3 g saturated), 18 g protein, 520 mg sodium, 66 g carb, 6 g fiber

Recipe courtesy of Good Housekeeping.

10. Steak and Rye Panzanella

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 2 tsp. caraway seeds
  • 2 tbsp. red wine vinegar
  • 4 tbsp. olive oil, divided
  • 1 tbsp. whole-grain mustard
  • 1 clove garlic, pressed
  • Kosher salt and pepper
  • 1 bulb fennel, quartered
  • 1 medium red onion, sliced into rounds
  • 3 slices rye bread (1 inch thick)
  • 1 large bunch kale, leaves chopped (about 10 cups)
  • 1 lb. sirloin steak

Directions:

Per serving: 435 calories, 23 g fat (5 g saturated), 29 g protein, 735 mg sodium, 28 g carb, 6 g fiber

Recipe courtesy of Good Housekeeping.

11. Cheesy Tex-Mex Stuffed Chicken

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 2 scallions (thinly sliced)
  • 2 seeded jalapeños (thinly sliced)
  • 1 1/4 c. cilantro
  • 1 tsp. lime zest
  • 4 oz. Monterey Jack cheese (coarsely grated)
  • 4 small boneless, skinless chicken breasts
  • 3 tbsp. olive oil
  • Salt
  • Pepper
  • 3 tbsp. lime juice
  • 2 bell peppers (thinly sliced)
  • 1/2 small red onion (thinly sliced)
  • 5 c. torn romaine lettuce

Directions:

Per serving: 360 calories, 22 g fat (7.5 g saturated), 32 g protein, 715 mg sodium, 10 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

12. Herb-Roasted Chicken and Cherry Tomatoes

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 1 tsp. plus 1 Tbsp oil
  • 2 large bone-in chicken breasts (about 12 oz each)
  • 3/4 tsp. salt
  • 3/4 tsp. pepper
  • 1 lb. cherry tomatoes (halved)
  • 1 sprig rosemary
  • 1 tsp. fennel seeds (crushed)
  • 1 c. instant polenta
  • 1 tsp. red wine vinegar
  • 1/4 c. parsley (chopped)

Directions:

Per serving: 445 calories, 17.5 g fat (4 g saturated), 32 g protein, 455 mg sodium, 37 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

13. Red Curry Shrimp and Cilantro Rice

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 1 c. long-grain white rice
  • 1 tsp. grated lime zest
  • 2 tbsp.fresh lime juice
  • 1 c. cilantro (chopped)
  • 1 tbsp.canola oil
  • 1 1-inch piece ginger (cut into matchsticks)
  • 2 cloves garlic (thinly sliced)
  • 2 tbsp.Thai red curry paste
  • 1 13.5-oz can light coconut milk
  • 1 tbsp. fish sauce
  • 1 1/2 lb. baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise)
  • 1 lb. peeled and deveined shrimp

Directions:

Per serving: 405 calories, 11 g fat (6.5 g saturated), 24 g protein, 1,570 mg sodium, 51 g carb, 4 g fiber

Recipe courtesy of Good Housekeeping.

14. Grilled Pork with Charred Harissa Broccoli

DANIELLE OCCHIOGROSSO DALY

Ingredients:

  • 2 lemons
  • 1 1/2 lb. pork tenderloin
  • 3 tbsp. plus 1 tsp olive oil
  • Kosher salt
  • Pepper
  • 1 large head broccoli (about 1 1/4 lbs), trimmed and cut into large florets
  • 2 tbsp. harissa

Directions:

Per serving: 330 calories, 16.5 g fat (3.5 g saturated), 38 g protein, 385 mg sodium, 8 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

15. Loaded Spaghetti

Lisa Shin

Ingredients:

  • 1 cup sliced bell pepper
  • 1/2 cup sliced red onion
  • 1 tsp olive oil
  • 1 cup cooked whole-wheat spaghetti
  • 2/3 cup cooked edamame

Directions:

Per serving: 420 cal

16. Cookout for One

Lisa Shin

Ingredients:

  • 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

Directions:

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.

Per serving: 490 cal

17. Summer Farrotto

Lisa Shin

Ingredients:

  • 1 boneless, skinless chicken breast (3 oz)
  • 2 Tbsp olive oil, divided
  • 1/4 cup sliced red onion
  • 1 cup diced yellow squash
  • 1/2 cup dry farro
  • 1 Tbsp chopped parsley
  • 1 Tbsp grated Parmesan cheese

Directions:

Per serving: 490 cal

18. Beef and Veggie Salad Bowl

Levi Brown

Ingredients:

  • 2 Tbsp dry red quinoa
  • 2 cups mesclun greens
  • 3 oz cooked lean beef, cubed
  • 1/2 cup chopped broccoli florets
  • 1/4 red bell pepper, chopped
  • 2 tsp olive oil
  • 1 tsp red wine vinegar

Directions:

Per serving: 320 cal

19. Bow Ties with Spring Vegetables

Mitch Mandel

Ingredients:

  • 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

Directions:

Per serving: 370 cal

20. Half-Homemade Soup with Asparagus

Levi Brown

Ingredients:

  • 4 oz boneless, skinless chicken breast
  • 1 cup Amy’s Organic Chunky Vegetable soup
  • 2 Tbsp dry quinoa
  • 1 cup chopped kale
  • 10 small asparagus spears
  • 2 tsp soy sauce
  • 1/8 tsp grated fresh ginger

Directions:

Per serving: 330 cal

21. Pork with Veggies

Levi Brown

Ingredients:

  • 1 pork tenderloin (4 oz)
  • 1 cup steamed green beans
  • 2 Tbsp sliced almonds
  • 1 baked sweet potato

Directions:

Per serving: 370 cal

22. Pizza Party

Levi Brown

Ingredients:

  • 1 Amy’s Light ‘N Lean Italian Vegetable Pizza
  • 3 oz broccoli slaw
  • 1/4 cup black beans
  • 1/4 cup sliced scallions
  • 1 tsp olive oil
  • 1 oz lemon juice

Directions:

Per serving: 400 cal

23. Baked Chicken with Mushrooms and Sweet Potato

Levi Brown

Ingredients:

  • 1/2 skinless chicken breast
  • 1 cup baby portobello mushrooms, sliced
  • 1 Tbsp chives
  • 1 Tbsp olive oil
  • 1 medium sweet potato

Directions:

Per serving: 382 cal

24. Shrimp Ceviche

Levi Brown

Ingredients:

  • 1/2 cup chopped cucumber
  • 1/3 cup chopped jicama
  • 1/3 cup chopped mango
  • 1 Tbsp chopped onion
  • 1/4 cup sliced avocado
  • 1 tomato, sliced
  • 1 cup cooked shrimp
  • 1/4 cup lemon juice
  • 1 tsp red pepper

Directions:

Per serving: 430 cal

25. Light Lasagna

Levi Brown

Ingredients:

  • 1/2 cup cooked whole-wheat spaghetti
  • 1/4 cup part-skim ricotta
  • 1/3 cup prepared tomato sauce
  • 1/2 tsp crushed red chili flakes
  • 1 Coleman Natural Mild Italian Chicken Sausage link, cooked
  • 2 cups spinach

Directions:

Per serving: 350 cal

26. Chicken with Cheesy Broccoli Soup

Levi Brown

Ingredients:

  • 1 cup chopped broccoli
  • 1 cup chopped parsnips
  • 3/4 cup nonfat chicken stock
  • 1/4 cup low-fat shredded cheddar cheese
  • 1 Tbsp sliced almonds
  • 4 oz chicken breast
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Directions:

Per serving: 360 cal

27. Cilantro Shrimp with Squash, Chard, and Wild Rice

Plamen Petkov

Ingredients:

  • 8 large shrimp
  • 1 Tbsp olive oil
  • 2 tsp fresh cilantro
  • 2 tsp fresh lime juice
  • 1 yellow squash, sliced
  • 1 cup Swiss chard
  • 1/4 cup dry wild rice blend

Per serving: 370 cal

28. Lemon Chicken with Gazpacho

Levi Brown

Ingredients (chicken):

  • 3 1/2 oz chicken breast
  • 1 Tbsp olive oil
  • 1/2 lemon, sliced
  • 1 tsp fresh rosemary

Ingredients (gazpacho):

  • 1 cup stewed tomatoes
  • 3 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup green pepper, chopped
  • 1 Tbsp white wine vinegar

Directions:

Per serving: 414 cal

29. Zesty Tofu and Quinoa

Levi Brown

Ingredients:

  • 1 cup cooked quinoa
  • 2 oz extra-firm tofu, cubed
  • 3 Tbsp diced red pepper
  • 3 Tbsp diced green pepper
  • 1 tsp cilantro
  • 2 Tbsp diced avocado
  • 2 tsp fresh lime juice

Directions:

Per serving: 320 cal

30. Confetti Pesto Pasta

Kang Kim

Ingredients:

  • 1/4 pint cherry tomatoes
  • 1/3 cup cooked green beans
  • 1/3 cup diced chicken breast
  • 1/4 cup pesto sauce
  • 1/4 tsp each salt and pepper
  • 1 cup cooked linguine
  • 1/4 cup shredded Parmesan

Directions:

Per serving: 417 cal

31. Asian Turkey Lettuce Cups

Levi Brown

Ingredients (turkey):

  • 4 oz ground lean turkey
  • 1/2 cup white mushrooms, chopped
  • 1 tsp minced garlic
  • 1/4 cup shelled and cooked edamame
  • 2 Boston lettuce leaves
  • 2 Tbsp sliced scallion

Ingredients (sauce):

  • 1/2 Tbsp hoisin sauce
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp rice vinegar

Ingredients (slaw):

  • 1/2 cup shredded red cabbage and green cabbage
  • 1/4 cup sliced jicama
  • 1/4 cup grated carrot
  • 1 tsp olive oil
  • 1/2 tsp rice vinegar

Directions:

Per serving: 329 cal

32. Pork with Roasted Vegetables

Levi Brown

Ingredients:

  • 3 oz pork tenderloin
  • 1 cup baked cubed butternut squash
  • 2 cups brussels sprouts cooked in 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper

Directions:

Per serving: 405 cal

33. Mushroom Bison Burger

Levi Brown

Ingredients:

  • 4 oz grass-fed bison burger
  • 1 portobello mushroom, grilled
  • 1 slice red onion
  • 2 slices tomato
  • 2 lettuce leaves
  • 1 Arnold Artisan Ovens Multi-Grain Flatbread

Directions:

Per serving: 374 cal

34. Salmon with Lemon and Dill

Levi Brown

Ingredients:

  • 5 oz wild Atlantic salmon
  • 1 Tbsp lemon juice
  • 1 tsp dill
  • 2/3 cup parsnips
  • 1 1/2 cup chopped broccoli, steamed

Directions:

Per serving: 261 cal

35. Shrimp Pasta with Salad

Levi Brown

Ingredients (pasta):

  • 1/2 cup dry rigatoni, cooked
  • 3 oz shrimp, poached
  • 1/2 cup oil-packed sun-dried tomatoes, drained and pureed
  • 3 large black olives, sliced
  • 1/2 Tbsp pine nuts
  • 2 tsp grated Parmesan

Ingredients (salad):

  • 1 cup romaine lettuce
  • 1/4 cup chopped tomato
  • 1/2 cup sliced cucumber
  • 1/2 Tbsp balsamic vinegar

Directions:

Per serving: 465 cal

36. Seared Scallops with Lemon Juice and Sage

Levi Brown

Ingredients:

  • 2 tsp canola oil
  • 3 oz sea scallops
  • 2 tsp lemon juice
  • 1/2 tsp ground sage
  • 1 1/2 cups cubed roasted acorn squash
  • 2 cups kale sautéed in 2 tsp olive oil

Directions:

Per serving: 496 cal

37. Cheesy Veggie Pasta

Levi Brown

Ingredients:

  • 1/2 cup whole-wheat macaroni
  • 1 cup crushed whole, peeled canned tomatoes
  • 1/2 cup low-fat ricotta cheese
  • 3/4 cup chopped spinach
  • 1 cup zucchini wedges
  • 2 tsp olive oil

Directions:

Per serving: 439 cal

38. Teriyaki Beef with Veggies

Levi Brown

Ingredients:

  • 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

Directions:

Per serving: 506 cal

39. Shrimp and Broccoli Pasta Salad

Levi Brown

Ingredients:

  • 4 oz cooked shrimp
  • 1/2 cup cooked whole-wheat elbow macaroni
  • 1/2 steamed broccoli
  • 4 sun-dried tomatoes, halved
  • 1 tsp capers
  • 2 Tbsp red wine vinegar
  • 1/4 tsp onion powder
  • 1/2 tsp oregano

Directions:

Per serving: 312 cal

40. Chicken Parmigiana with Penne

Jeff Harris

Ingredients:

  • 4 oz grilled chicken, diced
  • 1/2 cup tomato sauce
  • 1 cup spinach
  • 1/2 cup whole-wheat penne
  • 1 1/2 Tbsp grated Parmesan

Directions:

Per serving: 437 cal

41. Beef Stir-Fry with Butternut Squash Soup

Plamen Petkov

Ingredients (stir-fry):

  • 3 oz steak tenderloin fillet, sliced thin
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 onion, sliced
  • 2 tsp olive oil
  • 1/3 cup cooked bulgur
  • 1/2 cup Pacific Natural Foods organic light-sodium butternut squash soup

Directions:

Per serving: 450 cal

42. Jambalaya Blend with Veggies

Levi Brown

Ingredients:

  • 1 veggie burger
  • 1/2 cup cooked brown rice
  • 2 Tbsp corn
  • 2 Tbsp salsa
  • 1/2 cup chopped red, green, or yellow bell peppers
  • 3/4 cup diced squash
  • 3/4 cup diced zucchini
  • 1/4 cup chopped red onion
  • 1 tsp olive oil
  • Salt, to taste

Directions:

Per serving: 360 cal

43. Cod with Rosemary Polenta and Beans

Levi Brown

Ingredients:

  • 3 oz cod
  • 1 tsp chopped fresh parsley
  • Dash of salt and pepper
  • 1/4 cup dry polenta
  • 1/2 cup 1 percent milk
  • 1 Tbsp pine nuts
  • 1/2 tsp rosemary
  • 1/2 cup cooked green beans

Directions:

Per serving: 352 cal

44. Shaved Zucchini Salad

Tara Donne

Ingredients:

  • 2 medium zucchini, ribboned
  • 1 cup halved cherry tomatoes
  • 2 Tbsp pitted and chopped Kalamata olives
  • 2 Tbsp diced feta cheese
  • 1 Tbsp pine nuts, toasted
  • 1½ Tbsp extra virgin olive oil
  • ½ Tbsp apple cider vinegar
  • ½ Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • ¼ tsp freshly ground black pepper

Directions:

Per serving: 430 cal, 35 g fat (7 g sat), 26 g carbs, 15 g sugar, 610 mg sodium, 6 g fiber, 10 g protein.

Courtesy of Prevention

45. Jalapeño-Watermelon Salad

Tara Donne

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 c arugula
  • 2 c diced seedless watermelon
  • ½ c halved cherry tomatoes
  • ¼ c diced red onion
  • 2 Tbsp diced feta cheese
  • 2 Tbsp minced fresh mint
  • 1 Tbsp seeded and minced jalapeño

Directions:

Per serving: 200 cal, 16 g fat (3 g sat), 13 g carbs, 9 g sugar, 470 mg sodium, 1 g fiber, 3 g protein.

Courtesy of Prevention

46. Eggplant Parmesan

Travis Rathbone

Ingredients:

  • 1 large eggplant
  • 2 zucchini
  • 2 Tbsp olive oil, plus more for roasting vegetables
  • 1/4 tsp sea salt
  • 1 cup low-fat mozzarella
  • 1 cup freshly grated Parmesan, divided
  • 1/4 cup chopped fresh oregano
  • 3/4 cup quinoa
  • 1/4 cup chia seeds
  • 1/4 cup fresh basil
  • 1/4 tsp freshly ground pepper
  • 1 jar marinara sauce (24 oz), no added salt or sugar
  • 2 cups fresh spinach

Directions:

Per serving: 350 cal, 18 g fat (5g sat), 33 g carbs, 11 g sugar, 510 mg sodium, 8 g fiber, 18g protein.

47. Spaghetti and Meatballs

Tara Donne

Ingredients:

  • 1 lb lean ground turkey
  • 1 cup cooked farro
  • 1 cup spinach leaves
  • 4 egg whites
  • 4 Tbsp chopped onion
  • 1 tsp oregano
  • 1 tsp turmeric
  • Pinch of salt and pepper
  • 4 sweet potatoes
  • 4 Tbsp grated Asiago cheese

Directions:

Per serving: 330 cal, 4 g fat (1.5 g sat), 38 g carbs, 6 g sugar, 260 mg sodium, 6 g fiber, 37 g protein.

48. Sweetgreen Portobello, Squash, and Wild Rice Bowl with Ginger Miso Dressing

Sweetgreen

Ingredients (bowl):

  • 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 (dressing):

  • 2 Tbsp sweet white miso paste
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp sriracha (optional)
  • 2 Tbsp rice vinegar
  • ½ tsp sesame oil
  • ¼ cup warm water
  • 2 Tbsp mirin
  • 1 thumb-sized piece of ginger, peeled and minced
  • 1 garlic clove, smashed and minced
  • ½ cup grape seed oil

Directions:

Per serving: 455 cal

49. Eggplant and Zucchini Lasagna

Ted Cavanaugh

Ingredients:

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 white onion, diced
  • 1 can (28 oz) whole tomatoes, drained
  • 2 cups ricotta cheese
  • Zest of 1/2 lemon
  • 6 basil leaves, chopped, plus more for serving
  • 3 parsley sprigs (leaves only), chopped
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 8 oz fresh part-skim mozzarella, sliced

Directions:

Per serving: 313 calories, 20 g fat, 16 g carbs, 4 g fiber, 21g protein.

Recipe courtesy of Men’s Health

50. Rosemary-Roasted Vegetables with Manchego Cheese and Serrano Ham

Mitch Mandel

Ingredients:

  • 1/2 lb asparagus, trimmed and cut into 2-inch pieces
  • 1/2 lb small brussels sprouts, halved
  • 2 tsp chopped fresh rosemary
  • 2 tsp olive oil
  • 1 oz Serrano ham, torn into pieces
  • 1 Tbsp sherry vinegar
  • 2 Tbsp shaved manchego cheese

Directions:

Per serving: 322 cal, 19 g fat (6 g sat), 23 g carbs, 7 g sugar, 935 mg sodium, 10 g fiber, 21 g protein.

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