20 Low-Calorie Dinner Recipes for Balanced Weeknight Meals

Some weeknight dinners feel heavy, while others leave you reaching for a snack later. This collection of low-calorie dinner recipes focuses on meals that strike a better balance, bringing together meals that feel comforting and easy to enjoy at the end of a long day. Inside, you’ll find easy weeknight dinners built around vegetables, lean proteins, and simple sauces that bring everything together. These are practical, everyday meals that work well for busy weeknight cooking.

Tex-Mex Lettuce Cups

Tex-Mex Lettuce Cups bring bold, familiar flavors into a lighter dinner format that still feels satisfying. The seasoned chicken filling, fresh salsa, and creamy lime crema hit all the right notes without needing tortillas. Crisp lettuce adds crunch and keeps things fresh, making this a great option for healthy dinner ideas. It’s an easy choice for high protein low calorie meals that work just as well for dinner or a hearty lunch.
(Servings: 4, Calories: ~365 per serving)
Get the recipe: Tex-Mex Lettuce Cups.

Lemon Zucchini Noodle Skillet With Garlic Yogurt

This Lemon Zucchini Noodle Skillet With Garlic Yogurt is bright, creamy, and surprisingly filling for such a simple dish. The garlicky yogurt sauce coats the zucchini noodles just enough to make it feel indulgent without going overboard. It’s a great example of low-cal meals that still deliver on flavor and texture. Perfect for nights when you want something quick but still satisfying.

Ingredients (Servings: 2, Calories: ~210 per serving)

• 4 medium zucchini, spiralized into noodles
• 1 tablespoon olive oil
• 3 cloves garlic, finely grated or minced
• ¾ cup plain Greek yogurt
• 2 tablespoons lemon juice
• 1 teaspoon finely grated lemon zest
• ¼ teaspoon red pepper flakes, adjust to taste
• ½ teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper
• 2 tablespoons grated Parmesan cheese
• 2 tablespoons finely chopped fresh parsley or basil

Instructions

1. Heat a large skillet over medium heat and add the olive oil. Once warm, add the garlic and cook for about 30 seconds, just until fragrant. Add the zucchini noodles and toss gently, cooking for 2 to 3 minutes until just tender but not watery. Season lightly with salt and pepper.
2. Lower the heat to medium-low. In a small bowl, stir together the Greek yogurt, lemon juice, lemon zest, and red pepper flakes until smooth. Add the yogurt mixture directly to the skillet and toss gently to evenly coat the zucchini.
3. Cook for 1 to 2 minutes, stirring constantly, until the sauce is warmed through and creamy. Avoid high heat to keep the yogurt smooth.
4. Remove from heat and stir in the Parmesan cheese and fresh herbs. Taste and adjust seasoning with additional salt, pepper, or lemon juice as needed. Serve immediately while warm and creamy.

Spicy Cabbage And Ground Turkey Stir Fry Bowl

Spicy Cabbage and Ground Turkey Stir Fry Bowl is one of those dinners that looks generous but stays light and balanced. The cabbage soaks up all the savory, spicy flavors while the turkey keeps it filling and protein-forward. It works well for high-protein dinner recipes that don’t rely on grains. This is exactly the kind of low-calorie dinner recipes people come back to on busy weeknights.

Ingredients (Servings: 3, Calories: ~330 per serving)

• 1 tablespoon avocado oil or olive oil
• 1 pound lean ground turkey
• 4 cups green cabbage, thinly sliced
• 3 cloves garlic, finely minced
• 1 tablespoon freshly grated ginger
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili garlic sauce
• ½ teaspoon red pepper flakes, adjust to taste
• ¼ teaspoon freshly ground black pepper
• 2 teaspoons sesame oil
• 2 tablespoons sliced scallions
• 1 teaspoon toasted sesame seeds

Instructions

1. Heat a large skillet over medium-high heat and add the oil. Once hot, add the ground turkey and cook for 5 to 6 minutes, breaking it up with a spoon, until fully cooked and lightly browned. Letting the turkey brown before stirring builds flavor.
2. Add the garlic and ginger to the skillet and cook for about 30 seconds until fragrant. Stir in the cabbage and cook for 4 to 5 minutes, tossing occasionally, until it softens and begins to caramelize at the edges.
3. In a small bowl, mix the soy sauce, rice vinegar, chili garlic sauce, red pepper flakes, and black pepper. Pour the sauce over the cabbage and turkey mixture and toss well to coat everything evenly. Cook for another 2 to 3 minutes until the sauce reduces slightly and clings to the vegetables.
4. Turn off the heat and drizzle in the sesame oil. Toss once more, then finish with sliced scallions and sesame seeds. Serve warm as a hearty bowl-style dinner.

Creamy Cauliflower Taco Skillet With Lime Crema

Creamy Cauliflower Taco Skillet With Lime Crema delivers taco-night flavor in a skillet that feels lighter but still comforting. The seasoned cauliflower gets tender and flavorful, while the lime crema adds a cool, tangy contrast. This fits beautifully into healthy, low-calorie meals. It’s an easy way to change up taco night while keeping things simple.

Ingredients (Servings: 3, Calories: ~180 per serving)

• For the Cauliflower
  • 1 large head of cauliflower, cut into bite-sized florets
  • 2 tablespoons olive oil
  • 1 teaspoon each of chili powder and ground cumin
  • ½ teaspoon each of smoked paprika, garlic powder, and kosher salt
  • ¼ teaspoon freshly ground black pepper
• For the Lime Crema
  • ¾ cup plain Greek yogurt
  • 1 tablespoon lime juice
  • 1 teaspoon finely grated lime zest
  • 1 small clove of garlic, finely grated
  • ¼ teaspoon salt

Instructions

1. Heat a large skillet over medium-high heat and add the olive oil. Once hot, add the cauliflower florets and spread them into an even layer. Cook undisturbed for 4 to 5 minutes so the cauliflower develops good browning.
2. Sprinkle the chili powder, cumin, smoked paprika, garlic powder, salt, and black pepper over the cauliflower. Stir well to coat, then continue cooking for another 6 to 8 minutes, stirring occasionally, until the cauliflower is tender with deeply golden, lightly charred edges.
3. While the cauliflower cooks, prepare the lime crema. In a small bowl, whisk together the Greek yogurt, lime juice, lime zest, grated garlic, and salt until smooth and spoonable.
4. Reduce the skillet heat to medium-low. Drizzle the lime crema over the cauliflower and gently toss just until warmed through and lightly coated. Cook for 1 to 2 minutes, stirring carefully so the sauce stays creamy and does not separate.
5. Remove from heat and finish with chopped cilantro, sliced scallions, and crushed red pepper flakes. Serve warm straight from the skillet.

Ginger Soy Glazed Salmon With Steamed Bok Choy

Ginger Soy Glazed Salmon With Steamed Bok Choy is clean, savory, and surprisingly cozy. The glaze brings depth and richness without overpowering the fish, and the bok choy keeps everything balanced. This one checks the box for health dinner recipes that still feel dinner-worthy. It’s especially good when you want something lighter but still complete.

Ingredients (Servings: 4, Calories: ~365 per serving)

• For the Salmon
  • 4 salmon fillets, about 5–6 ounces each
  • 1 teaspoon olive oil
  • ¼ teaspoon each of kosher salt and freshly ground black pepper
• For the Ginger Soy Glaze
  • ½ cup low-sodium soy sauce
  • 1½ tablespoons honey or maple syrup
  • 2 tablespoons rice vinegar
  • 1½ tablespoons freshly grated ginger
  • 2 cloves garlic, finely grated
  • 1½ teaspoons cornstarch
  • 3 tablespoons water
• For the Bok Choy
  • 4 small heads of bok choy, halved lengthwise
  • 1 teaspoon sesame oil
  • Pinch of salt

Instructions

1. Pat the salmon dry and season both sides with salt and black pepper.
2. In a small bowl, whisk together the soy sauce, honey, rice vinegar, grated ginger, garlic, cornstarch, and water until smooth. Set aside.
3. Heat a large nonstick skillet over medium heat and add the olive oil. Place the salmon fillets in the skillet, skin-side down, and cook for 4 to 5 minutes, until the skin is crisp and the salmon releases easily. Flip and cook for another 2 to 3 minutes until just cooked through. Transfer the salmon to a plate.
4. Carefully wipe out the skillet and return it to medium heat. Pour in the ginger soy glaze and cook, stirring constantly, for 1 to 2 minutes until thickened and glossy. Return the salmon to the skillet and spoon the glaze over the fillets to coat evenly. Remove from heat.
5. While the glaze cooks, steam the bok choy in a steamer basket or shallow pan with a lid for 2 to 3 minutes until just tender but still bright green. Toss with sesame oil and a pinch of salt. Serve the salmon with the bok choy, spooning extra glaze over the fish. Finish with sliced scallions and sesame seeds.

Mediterranean Chickpea And Tomato Sauté

Mediterranean Chickpea And Tomato Sauté is a pantry-friendly dinner that leans on herbs, tomatoes, and chickpeas for big flavor. It’s filling and works well as a stand-alone meal or alongside a simple salad. This is a great option for low-calorie meal ideas that don’t feel sparse. It fits naturally into a roundup of low-calorie dinner recipes that still feel comforting.

Ingredients (Servings: 4, Calories: ~300 per serving)

• 3 tablespoons olive oil
• 4 cloves garlic, thinly sliced
• 2 cups cherry tomatoes
• 2 cans chickpeas, 15 ounces each, drained and rinsed very well
• 1 teaspoon dried oregano
• ½ teaspoon each of smoked paprika and ground cumin
• ¼ teaspoon crushed red pepper flakes, adjust to taste
• ¾ teaspoon kosher salt, plus more as needed
• ¼ teaspoon freshly ground black pepper
• 1 tablespoon tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon finely grated lemon zest
• 2 tablespoons chopped fresh parsley

Instructions

1. Heat a wide skillet over medium-high heat and add the olive oil. Once hot, add the sliced garlic and cook for 30 to 45 seconds until fragrant and lightly golden.
2. Add the cherry tomatoes and cook for 5 to 6 minutes, stirring occasionally, until they blister, collapse, and release their juices. Use the back of a spoon to gently crush some of the tomatoes.
3. Stir in the tomato paste, oregano, smoked paprika, cumin, crushed red pepper flakes, salt, and black pepper. Cook for about 1 minute, stirring constantly.
4. Add the chickpeas and toss well to coat them in the spiced tomato oil. Cook for 6 to 8 minutes, stirring occasionally.
5. Remove from the heat and stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt or lemon if needed. Finish with chopped parsley and serve.

Crispy Tofu Lettuce Wraps With Chili Oil

Crispy Tofu Lettuce Wraps With Chili Oil are all about texture and bold flavor in a lighter format. The tofu stays crisp, the lettuce keeps things fresh, and the chili oil adds just enough heat. These wraps work well for low-cal recipes that don’t feel boring. They’re especially good when you want something different from the usual weeknight routine.

Ingredients (Servings: 3, Calories: ~320 per serving)

• For the Tofu
  • 14 ounces extra-firm tofu, pressed well and cut into ¾-inch cubes
  • 1 tablespoon cornstarch
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 tablespoon neutral oil, such as avocado or canola
• For the Sauce
  • 2 tablespoons soy sauce or tamari
  • 1 tablespoon rice vinegar
  • 1 teaspoon honey or maple syrup
  • 1 teaspoon toasted sesame oil
• For Serving
  • 8 to 10 butter lettuce leaves
  • 2 to 3 tablespoons chili oil, with chili flakes
  • 2 tablespoons sliced scallions
  • 1 teaspoon toasted sesame seeds

Instructions

1. Place the tofu cubes in a bowl and sprinkle with cornstarch, salt, and black pepper. Toss gently until all sides are lightly coated.
2. Heat a large nonstick or cast-iron skillet over medium-high heat and add the neutral oil. Once hot, add the tofu in a single layer. Cook for 8 to 10 minutes, turning occasionally, until the cubes are golden and crisp on multiple sides.
3. While the tofu cooks, stir together the soy sauce, rice vinegar, honey, and sesame oil in a small bowl.
4. Reduce the heat to medium-low. Pour the sauce over the tofu and toss gently to coat. Cook for 1 to 2 minutes, stirring carefully, until the sauce thickens slightly and clings to the tofu. Remove from heat.
5. Arrange the lettuce leaves on a plate. Spoon the tofu evenly into each lettuce cup. Drizzle chili oil over the tofu, then finish with scallions and sesame seeds. Serve immediately.

Tuscan White Bean Soup With Spinach And Herbs

Tuscan White Bean Soup With Spinach And Herbs is cozy, brothy, and surprisingly filling for such a simple soup. The beans add substance while the herbs and garlic keep the flavors warm and familiar. This is a great option for healthy, low-calorie dinner nights when you want something comforting. It reheats well and makes solid leftovers, too.

Ingredients (Servings: 4, Calories: ~260 per serving)

• 2 tablespoons olive oil
• 1 small yellow onion, finely diced
• 4 cloves garlic, minced
• ½ teaspoon each of red pepper flakes, dried thyme, and dried rosemary
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• 2 cans cannellini beans, 15 ounces each, drained and rinsed
• 3 cups low-sodium vegetable broth
• 2 cups fresh spinach, roughly chopped
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• 1 tablespoon chopped fresh parsley

Instructions

1. Heat a large pot over medium heat and add the olive oil. Once warm, add the onion and cook for 4 to 5 minutes, stirring occasionally, until softened and lightly translucent.
2. Add the garlic, crushed red pepper flakes, thyme, rosemary, salt, and black pepper. Cook for about 30 seconds, stirring constantly, until fragrant and the herbs bloom in the oil.
3. Stir in the cannellini beans and vegetable broth. Bring the soup to a gentle simmer and cook for 10 to 12 minutes. Use the back of a spoon to lightly mash a small portion of the beans against the side of the pot to naturally thicken the soup.
4. Add the spinach and cook for 2 to 3 minutes, just until wilted and bright green. Remove from the heat and stir in the lemon juice and lemon zest. Taste and adjust seasoning with additional salt or pepper as needed. Finish with chopped parsley and serve warm.

Smoky Eggplant, Chickpea And Tomato Sheet Pan Bake

Smoky Eggplant And Tomato Sheet Pan Bake brings deep roasted flavor with very little effort. The eggplant turns tender and rich, while tomatoes and spices keep the dish bright. It’s a great choice for easy, low-calorie dinners that don’t require much hands-on time. This kind of vegetable-forward dish fits perfectly into a collection of low-calorie dinner recipes.

Ingredients (Servings: 4, Calories: ~375 per serving)

• For the Sheet Pan Bake
  • 2 medium eggplants, sliced into ¾-inch rounds
  • 2 cups cherry tomatoes
  • 2 cans chickpeas, 15 ounces each, drained and rinsed very well
  • 4 tablespoons olive oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon each of ground cumin, ground coriander, and chili powder
  • ½ teaspoon each of red pepper flakes, garlic powder, and onion powder
  • 1 teaspoon kosher salt
• For the Garlic Yogurt Drizzle
  • ¾ cup plain Greek yogurt
  • 1 large clove of garlic, finely grated
  • 1½ tablespoons lemon juice
  • ¼ teaspoon salt

Instructions

1. Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper.
2. In a small bowl, mix together all the spices.
3. Arrange the eggplant rounds on the sheet pan. Add the cherry tomatoes and chickpeas around them. Drizzle everything with the olive oil, then sprinkle the spice blend evenly over the vegetables and chickpeas. Toss gently to coat well.
4. Roast for 35 to 40 minutes, flipping the eggplant halfway through, until the eggplant is deeply caramelized, the tomatoes are blistered and jammy, and the chickpeas are lightly crisped and spicy.
5. While the vegetables roast, stir together the Greek yogurt, grated garlic, lemon juice, and salt until smooth. Taste and adjust acidity if needed.
6. Remove the sheet pan from the oven. Drizzle the garlic yogurt generously over the hot vegetables. Finish with chopped parsley and an extra pinch of smoked paprika or chili flakes for heat. Serve warm.

Turkey Stuffed Peppers with Lemon Cauliflower Rice

Turkey Stuffed Peppers with Lemon Cauliflower Rice feel hearty and complete without leaning on grains. The peppers hold a savory turkey filling, while the lemony cauliflower rice keeps things fresh and light. This recipe naturally fits under recipes with bell peppers and stovetop stuffed peppers categories. It’s a strong option when you want something filling that still stays balanced.

Ingredients (Servings: 3, Calories: ~440 per serving)

• For the Turkey Stuffed Peppers
  • 3 large bell peppers, tops cut and seeds removed
  • 1 tablespoon olive oil
  • 1 pound ground turkey
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon each of dried oregano and dried thyme
  • ½ teaspoon each of ground cumin and paprika
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 2 tablespoons tomato paste
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons crumbled feta cheese
• For the Lemon Cauliflower Rice
  • 1 medium head of cauliflower, riced
  • 1 tablespoon olive oil
  • ¼ teaspoon each of kosher salt and black pepper
  • Zest of 1 lemon
  • 1½ tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh parsley
  • 2 tablespoons crumbled feta cheese

Instructions

1. Preheat the oven to 400°F.
2. Arrange the bell peppers cut-side up in a baking dish. Lightly brush with olive oil and bake for 10 minutes to soften slightly.
3. While the peppers roast, heat a large skillet over medium heat and add the olive oil. Add the onion and cook for 3 to 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
4. Add the ground turkey, oregano, thyme, cumin, paprika, salt, and black pepper. Cook, breaking up the meat, until fully cooked and lightly browned. Stir in the tomato paste and cook for 1 to 2 minutes. Remove from the heat and stir in the parsley.
5. Remove the peppers from the oven and fill each one generously with the turkey mixture. Return to the oven and bake for 15 to 18 minutes, until the peppers are tender and the filling is lightly golden. Sprinkle feta over the peppers during the last few minutes of baking.
6. While the peppers bake, heat olive oil in a large skillet over medium heat. Add the cauliflower rice, salt, and black pepper. Cook for 5 to 6 minutes, stirring often, until tender but not wet.
7. Remove from heat and stir in lemon zest, lemon juice, parsley, and feta. Taste and adjust seasoning if needed. Serve the stuffed peppers hot with the lemon cauliflower rice on the side.

Lemon Garlic Shrimp and Zucchini Skillet

Lemon Garlic Shrimp and Zucchini Skillet is quick, bright, and full of bold flavor. The shrimp cook fast and stay juicy, while the zucchini keeps the dish light and fresh. This one works well for low-calorie, quick dinners when time is tight, but you still want something satisfying. It’s also great for 300-calorie recipes that feel like a real meal.

Ingredients (Servings: 3, Calories: ~270 per serving)

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil, divided
• 3 medium zucchini, sliced into ¼-inch rounds
• 4 cloves garlic, finely minced
• ¾ teaspoon kosher salt, plus more to taste
• ¼ teaspoon freshly ground black pepper
• ½ teaspoon crushed red pepper flakes
• Zest of 1 lemon
• 3 tablespoons fresh lemon juice
• ½ teaspoon paprika
• 2 tablespoons chopped fresh parsley

Instructions

1. Pat the shrimp dry with paper towels and season with ¼ teaspoon salt, black pepper, and paprika. Set aside.
2. Heat a large skillet over medium-high heat, then add 1 tablespoon olive oil. Add the zucchini in a single layer. Season lightly with ¼ teaspoon salt and cook for 4 to 5 minutes, flipping once, until just tender with light golden edges. Transfer the zucchini to a plate.
3. Add the remaining 1 tablespoon of olive oil to the skillet. Add the garlic and crushed red pepper flakes and cook for about 30 seconds, stirring constantly, until fragrant. Add the shrimp to the skillet in a single layer. Cook for 2 to 3 minutes per side, until pink and just cooked through.
4. Return the zucchini to the skillet. Add the lemon zest and lemon juice. Toss everything together and cook for 1 to 2 minutes, allowing the flavors to combine and the sauce to lightly coat the shrimp and zucchini.
5. Remove from heat and finish with chopped parsley. Taste and adjust salt if needed. Serve immediately.

Herbed Chicken And Cucumber Yogurt Plate

Herbed Chicken and Cucumber Yogurt Plate is simple, cooling, and surprisingly filling. The seasoned chicken pairs beautifully with the creamy yogurt and fresh cucumber. This plate fits nicely into a high-protein, low-calorie lunch, but it works just as well for dinner. It’s exactly the kind of low-calorie dinner recipes people lean on during busy weeks.

Ingredients (Servings: 4, Calories: ~400 per serving)

• For the Herbed Chicken
  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon each of dried oregano and dried dill
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Zest of 1 lemon
• For the Cucumber Yogurt
  • 1 cup plain Greek yogurt
  • ½ cup cucumber, grated and gently squeezed dry
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 small clove of garlic, finely grated
  • ¼ teaspoon each of salt and black pepper, adjust to taste
• For Serving: 1 medium cucumber, thinly sliced

Instructions

1. In a small bowl, mix the olive oil, oregano, dill, garlic powder, salt, black pepper, and lemon zest. Rub the mixture evenly over the chicken breasts.
2. Heat a grill pan or skillet over medium-high heat. Cook the chicken for 6 to 7 minutes per side, until golden on the outside and fully cooked through. Transfer to a cutting board and let rest for 5 minutes before slicing.
3. While the chicken rests, prepare the cucumber yogurt. In a bowl, stir together the Greek yogurt, grated cucumber, olive oil, lemon juice, dill, garlic, salt, and black pepper until smooth and well combined. Taste and adjust seasoning if needed.
4. Slice the rested chicken into thick pieces. Spoon the cucumber yogurt onto the plate, drizzle lightly with olive oil, and sprinkle with black pepper. Arrange the sliced chicken alongside, add the cucumber slices, and finish with fresh dill and lemon wedges.

Spaghetti Squash With Roasted Red Pepper Sauce

Spaghetti Squash With Roasted Red Pepper Sauce brings pasta-style comfort without feeling heavy. The sauce is rich and flavorful, while the squash keeps everything light and balanced. This is a great example of low calorie low carb recipes that don’t feel like a compromise. It’s especially good when you want something cozy but still lighter.

Ingredients (Servings: 3, Calories: ~285 per serving)

• For the spaghetti squash
  • 1 medium spaghetti squash
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
• For the roasted red pepper sauce
  • 2 medium red bell peppers
  • 2 tablespoons olive oil
  • 2 cloves of garlic
  • ½ teaspoon kosher salt
  • ¼ teaspoon each of smoked paprika and red pepper flakes
  • ¼ cup heavy cream
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice

Instructions

1. Preheat the oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds. Brush the cut sides lightly with olive oil and sprinkle with salt and pepper. Place the squash cut side down on one half of a parchment-lined baking sheet.
3. Cut the red bell peppers in half and remove the seeds and membranes. Place them cut side down on the same baking sheet, leaving space between the squash and peppers. Drizzle the pepper skins lightly with olive oil.
4. Roast for 35-40 minutes, until the squash is fork-tender and the pepper skins are blistered and lightly charred.
5. Remove the pan from the oven. Transfer the peppers to a bowl and loosely cover for 5 minutes, then peel off and discard the skins. While the squash cools slightly, scrape the strands into a bowl using a fork and season lightly with additional salt if needed.
6. Add the peeled roasted peppers to a blender along with olive oil, garlic, salt, smoked paprika, red pepper flakes, Parmesan, heavy cream, and lemon juice. Blend until completely smooth and creamy. Taste and adjust salt or lemon juice as needed.
7. Warm the sauce gently in a small saucepan over low heat for 2–3 minutes, stirring occasionally. Spoon the roasted red pepper sauce generously over the spaghetti squash. Finish with chopped herbs and a few cracks of black pepper before serving.

Lemon Dill Tilapia With Cucumber Tomato Salad

Lemon Dill Tilapia With Cucumber Tomato Salad is clean, fresh, and easy to pull together. The fish stays light and flaky, while the salad adds crunch and brightness. This recipe works beautifully for healthy dinner recipes under 500 calories without feeling skimpy. It’s ideal for nights when you want something simple and fresh.

Ingredients (Servings: 4, Calories: ~225 per serving)

• For the tilapia
  • 4 tilapia fillets (about 4–5 ounces each)
  • 1 tablespoon olive oil
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • 1 small garlic clove, finely grated
  • ½ teaspoon each of paprika and kosher salt
  • ¼ teaspoon black pepper
• For the cucumber tomato salad
  • 1½ cups cucumber, chopped into bite-sized pieces
  • 1 cup cherry tomatoes, halved
  • ¼ cup red onion, thinly sliced
  • 1½ tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions

1. Pat the tilapia fillets completely dry and season both sides with salt, pepper, paprika, lemon zest, and grated garlic.
2. Heat olive oil in a large skillet over medium heat. Once the oil is shimmering, add the tilapia and cook for 3 to 4 minutes per side, turning carefully, until the fish is opaque, flakes easily with a fork, and has light golden browning. During the last minute of cooking, drizzle the lemon juice over the fish and sprinkle with fresh dill. Remove from heat and let rest briefly.
3. While the fish cooks, prepare the salad. In a medium bowl, combine the cucumber, tomatoes, and red onion. Toss with olive oil, red wine vinegar, dill, salt, and pepper. Let the salad sit for 5 minutes.
4. Serve the lemon dill tilapia warm with the cucumber tomato salad spooned alongside.

Roasted Broccoli And Lentil Warm Salad

Roasted Broccoli and Lentil Warm Salad feels hearty thanks to the lentils, but stays balanced with plenty of vegetables. The spices and lemon bring everything together without overpowering the dish. This one fits nicely into filling low-calorie meals for dinners that still feel satisfying. It’s a great reminder that low-calorie dinner recipes don’t have to feel small.

Ingredients (Servings: 4, Calories: ~220 per serving)

• 4 cups broccoli florets, cut into large pieces
• 1 ½ cups cooked brown or green lentils (1 can drained and rinsed)
• 3 tablespoons olive oil, divided
• 3 cloves garlic, finely minced
• ½ teaspoon each of ground cumin, smoked paprika, and red pepper flakes
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• Salt and black pepper, to taste
• ¼ cup fresh parsley, finely chopped

Instructions

1. Preheat the oven to 425°F. Toss the broccoli florets with 2 tablespoons olive oil, salt, and pepper, then spread them out on a large baking sheet in a single layer. Roast for 20 to 25 minutes, flipping once, until deeply browned with crisp edges.
2. While the broccoli roasts, warm the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the garlic, cumin, smoked paprika, and red pepper flakes, and cook for about 30 seconds until fragrant. Stir in the cooked lentils along with a pinch of salt and pepper, and cook for 3 to 4 minutes until the lentils are hot and lightly coated in the spiced oil.
3. Add the roasted broccoli to the skillet along with the lemon zest and lemon juice. Toss everything together well for about 1 minute. Remove from heat, taste, and adjust seasoning as needed. Finish with chopped parsley and serve warm.

Thai-Inspired Lime Shrimp And Cabbage Bowl

The Thai-inspired Lime Shrimp and Cabbage Bowl is bright, tangy, and full of bold flavors. The cabbage adds volume while the shrimp keeps it protein-forward. It works especially well for healthy asian dinner recipes that don’t rely on noodles or rice. This bowl feels generous without being heavy.

Ingredients (Servings: 3, Calories: ~310 per serving)

• For the shrimp
  • 1 pound large shrimp, peeled and deveined, tails removed
  • 1 tablespoon olive oil
  • 1 teaspoon chili flakes
  • ½ teaspoon each of smoked paprika and garlic powder
  • Salt and pepper to taste
• For the cabbage bowl
  • 4 cups green cabbage, thinly sliced
  • 1 cup red cabbage, thinly sliced
  • 1 cup shredded carrots
  • 2 scallions, thinly sliced
  • ¼ cup fresh cilantro, roughly chopped
• For the lime chili dressing
  • 2 tablespoons lime juice, freshly squeezed
  • 1 tablespoon fish sauce
  • 1 tablespoon chili oil
  • 1 teaspoon honey
  • 1 teaspoon grated fresh ginger
  • 1 small garlic clove, finely grated
• For finishing: 2 tablespoons roasted peanuts, roughly chopped

Instructions

1. In a small bowl, whisk together the lime juice, fish sauce, chili oil, honey, ginger, and garlic until smooth. Set it aside.
2. Heat a large skillet over medium-high heat and add the olive oil. Pat the shrimp dry, then toss them with chili flakes, smoked paprika, garlic powder, salt, and black pepper. Add the shrimp to the hot pan in a single layer and cook for 2 to 3 minutes per side until opaque, lightly charred, and fully cooked. Remove from heat immediately.
3. In a large bowl, combine the green cabbage, red cabbage, carrots, scallions, and cilantro. Drizzle with the lime chili dressing and toss well until evenly coated.
4. Divide the dressed cabbage mixture between bowls. Top each bowl with the warm shrimp and sprinkle with chopped peanuts. Finish with extra cilantro and serve with lime wedges.

Roasted Vegetable Bowl With Cottage Cheese Sauce

Roasted Vegetable Bowl With Whipped Cottage Cheese Herb Sauce is creamy, colorful, and very satisfying. The vegetables bring warmth and texture, while the whipped sauce adds richness without overdoing it. This is a great option for the best low-calorie, high-protein meals that still feel comforting. It’s perfect for nights when you want something cozy but balanced.

Ingredients (Servings: 3, Calories: ~270 per serving)

• For the Roasted Vegetables
  • 2 cups broccoli florets
  • 1 medium zucchini, sliced into thick rounds
  • 1 red bell pepper, cut into large chunks
  • 1 small red onion, cut into wedges
  • 1 cup cauliflower florets
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • ½ teaspoon each of smoked paprika and garlic powder
• For the Whipped Cottage Cheese Herb Sauce
  • 1 cup full-fat cottage cheese
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove
  • 2 tablespoons chopped fresh dill
  • 1 tablespoon chopped fresh parsley
  • Salt and pepper to taste

Instructions

1. Preheat the oven to 425°F.
2. Add broccoli, zucchini, bell pepper, red onion, and cauliflower to a large sheet pan. Drizzle with olive oil, sprinkle with salt, pepper, smoked paprika, and garlic powder, and toss until evenly coated. Spread into a single layer.
3. Roast for 25-30 minutes, flipping once halfway, until deeply golden with charred edges and tender centers.
4. While the vegetables roast, add cottage cheese, olive oil, lemon juice, garlic, dill, parsley, salt, and pepper to a blender or food processor. Blend until completely smooth and creamy, scraping down the sides as needed. Taste and adjust seasoning if necessary.
5. Transfer the hot roasted vegetables to a large serving bowl. Spoon or drizzle the whipped cottage cheese sauce over the vegetables while they are still warm so it melts slightly into the crevices. Sprinkle with red pepper flakes and extra herbs. Serve immediately.

Sesame Ginger Green Bean And Chicken Skillet

Sesame Ginger Green Bean and Chicken Skillet is savory, saucy, and perfect for a quick weeknight dinner. The green beans soak up all the flavor while the chicken keeps it filling. This recipe fits well into a 400-calorie meal plan. It’s another solid example of low-calorie dinner recipes that don’t feel light.

Ingredients (Servings: 4, Calories: ~305 per serving)

• For the chicken and vegetables
  • 1 pound boneless, skinless chicken breast, cut into bite-sized pieces
  • 12 ounces fresh green beans, trimmed
  • 1 tablespoon avocado oil or neutral cooking oil
  • 2 cloves garlic, thinly sliced
  • 1 tablespoon freshly grated ginger
  • ½ teaspoon each of kosher salt and black pepper
• For the sesame ginger sauce
  • 5 tablespoons low-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1½ teaspoons honey or maple syrup
  • 1 teaspoon cornstarch
  • 3 tablespoons water
  • ½ teaspoon red pepper flakes
• For finishing: Sesame seeds and sliced scallions

Instructions

1. In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, and red pepper flakes. Set aside.
2. Heat a large skillet over medium-high heat and add the oil. Once hot, add the chicken in a single layer. Season with salt and pepper. Cook for 3 to 4 minutes per side until lightly browned and nearly cooked through. Remove the chicken to a plate.
3. In the same skillet, add the green beans. Cook for 4 to 5 minutes, stirring occasionally, until they blister slightly and turn bright green. Add the garlic and grated ginger to the skillet with the green beans. Cook for 30 seconds until fragrant.
4. Return the chicken to the skillet. Pour in the sauce and toss everything together. Cook for 2 to 3 minutes, stirring, until the chicken is fully cooked and the sauce coats everything. Remove from heat. Sprinkle with sesame seeds and sliced scallions. Serve immediately.

Cottage Pie with Cauliflower Mash

Cottage Pie with Cauliflower Mash is hearty and comforting, and it still fits low-calorie dinner ideas when served in reasonable portions. The turkey filling keeps it savory and familiar, while the cauliflower mash replaces traditional potatoes. This recipe belongs in a under 500-calorie dinner recipes collection for comfort-style meals. It’s a satisfying way to end a roundup of low-calorie dinner recipes.
(Servings: 6, Calories: ~275 per serving)
Get the recipe: Cottage Pie with Cauliflower Mash.

Garlic Shrimp Over Creamy Cauliflower Mash

Garlic Shrimp Over Creamy Cauliflower Mash brings comfort-food vibes in a lighter format. The shrimp are bold and savory, while the cauliflower mash stays smooth and satisfying. This dish works well for 300-calorie dinner recipes when portions are kept realistic. It’s a great option when you want something cozy without feeling weighed down.

Ingredients (Servings: 3, Calories: ~305 per serving)

• For the Cauliflower Mash
  • 1 large head of cauliflower, cut into florets
  • 2 cloves garlic, peeled
  • ¼ cup cottage cheese
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
• For the Garlic Shrimp
• 1 pound large shrimp, peeled and tails removed
• 1 tablespoon olive oil
• 4 cloves garlic, finely minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon red chili flakes
• ½ teaspoon smoked paprika

Instructions

1. Bring a large pot of salted water to a boil and add the cauliflower florets and whole garlic cloves. Cook for 10 to 12 minutes until the cauliflower is very tender. Drain thoroughly and let steam off for 2 minutes to remove excess moisture.
2. Transfer to a blender or food processor, add the cottage cheese, olive oil, salt, black pepper, and smoked paprika, then blend until smooth and creamy. Taste and adjust seasoning if needed, then keep warm.
3. Pat the shrimp completely dry with paper towels. Season with salt, black pepper, smoked paprika, and chili flakes.
4. Heat olive oil in a wide skillet over medium-high heat. Add the shrimp in a single layer and cook for 2 minutes per side until pink, opaque, and lightly seared. Add the minced garlic during the final 30 seconds, stirring just until fragrant. Remove from heat immediately to prevent the garlic from burning.
5. Spoon the warm cauliflower mash into bowls and top with the garlic shrimp. Finish with chopped parsley and an extra pinch of chili flakes. Serve immediately.