These 55 healthy dinner recipes for weight loss each have 500 calories or less, and will leaves you satisfied enough to stave off cravings until breakfast. Eating healthy after 5 p.m. just got so much easier.
10. Steak and Rye Panzanella
- 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
- Toast caraway seeds in a small skillet on medium, about 2 minutes. In a small bowl, whisk together vinegar, 2 tablespoons oil, mustard, garlic, caraway seeds, and ¼ teaspoon salt.
- Heat grill or grill pan on medium-high. Brush fennel, onion, and bread with 1 tablespoon oil and season fennel and onion with a pinch salt. Grill, covered, turning often, until vegetables are tender and charred and bread is toasted, 5 to 8 minutes for vegetables and 1 to 2 minutes for bread. Transfer to cutting board; core and thinly slice fennel and tear bread into chunks.
- In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.
- Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with ½ teaspoon each salt and pepper. Grill to desired doneness, 4 to 6 minutes per side for medium-rare. Transfer to cutting board and let rest 5 minutes before slicing. Fold into salad and drizzle with remaining vinaigrette.
Per serving: 435 calories, 23 g fat (5 g saturated), 29 g protein, 735 mg sodium, 28 g carb, 6 g fiber
9. Cheesy Tex-Mex Stuffed Chicken
8. Herb-Roasted Chicken and Cherry Tomatoes
7. Red Curry Shrimp and Cilantro Rice
6. Grilled Pork with Charred Harissa Broccoli
5. Loaded Spaghetti
4. Summer Farrotto
- 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
- Pan-sear chicken in 1 Tbsp oil, seasoning with salt and pepper to taste, then dice.
- Sauté onion and squash with remaining oil. Stir in farro until coated in oil. Add 2/3 cup water, bring to a boil, stir, reduce heat, and cover. Cook 20 minutes or until soft. Stir in chicken, parsley, and cheese, and serve.
Per serving: 490 cal
3. Beef and Veggie Salad Bowl
- 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
- Cook quinoa as directed.
- Toss with greens, beef, broccoli, and pepper in a bowl.
- Whisk oil and vinegar for dressing.
Per serving: 320 cal
2. Half-Homemade Soup with Asparagus
- 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
- Bake chicken at 350°F for 25 minutes, then shred with a fork.
- Meanwhile, combine soup, quinoa, and kale in a saucepan, bring to a boil, and simmer until quinoa is done, about 15 minutes. Add chicken.
- Steam asparagus, then toss with soy sauce and ginger. Serve asparagus on the side.
Per serving: 330 cal
1. Pork with Veggies
- 1 pork tenderloin (4 oz)
- 1 cup steamed green beans
- 2 Tbsp sliced almonds
- 1 baked sweet potato
- Season pork with salt and pepper, sear in an ovenproof skillet coated with cooking spray, and transfer to a 450°F oven for 15 minutes.
- Slice and serve with green beans topped with almonds, and a sweet potato.