18 Easy Low Calorie Recipes That Still Satisfy

18 Easy Low Calorie Recipes That Still Satisfy

By Sara Taylor

18 Easy Low Calorie Recipes That Still Satisfy

By Sara Taylor
•
Updated
•
Recipes

Eating dinner shouldn't mean a dull boring meal. You shouldn't be left to pantry raids just to find more food. You should be filled and happy from food with no food counting or weighing. Here are my favorite recipes. Each one is really and truly satisfying.

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1) Zucchini Noodle Stir Fry

zucchini noodle stir fry in a wide shallow bowl in a horizontal shot, colorful peppers and snap peas, sesame seeds, chopsticks resting alongside, bright natural light, shallow depth of field, landscape orientation

This is my weeknight hero for all the comforts of a takeout noodle bowl with a fraction of the heaviness.

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zucchini noodle stir fry in a wide shallow bowl in a horizontal shot, colorful peppers and snap peas, sesame seeds, chopsticks resting alongside, bright natural light, shallow depth of field, landscape orientation

Zucchini Noodle Stir Fry

Quick savory sauce spiralized zucchini and mixed crunchy vegetables.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 medium zucchini spiralized
  • 1 cup sliced bell peppers
  • 1 cup snap peas
  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 2 cloves garlic minced

Method
 

  1. Spiralize the zucchini and set it aside on a towel to drain.
  2. Heat the sesame oil in a large skillet over medium-high heat. Add garlic, peppers, and snap peas.
  3. Stir-fry 3 to 4 minutes until the vegetables are crisp-tender.
  4. Add the zucchini noodles and soy sauce and toss just 2 minutes so they stay firm.
  5. Serve immediately while everything is hot and bright.

Notes

Don't overcook the zucchini or it turns watery — 2 minutes is plenty.

2) Spaghetti Squash with Marinara

spaghetti squash strands topped with red marinara in a wide bowl in a horizontal shot, parmesan and fresh basil, rustic table, warm natural light, shallow depth of field, landscape orientation

The roasted strands do scratch the pasta itch and the rest is up to a good marinara.

spaghetti squash strands topped with red marinara in a wide bowl in a horizontal shot, parmesan and fresh basil, rustic table, warm natural light, shallow depth of field, landscape orientation

Spaghetti Squash with Marinara

Spaghetti squash strands are served with a simple herby marinara.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash halved
  • 2 cups marinara sauce
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 cup grated parmesan
  • 2 tbsp fresh basil torn

Method
 

  1. Preheat the oven to 400F. Halve the squash, scoop out the seeds, and rub the cut sides with olive oil and salt.
  2. Place cut-side down on a baking sheet and roast 35 to 40 minutes until tender.
  3. Warm the marinara in a saucepan while the squash roasts.
  4. Scrape the squash into strands with a fork and divide among bowls.
  5. Top with marinara, parmesan, and torn basil and serve warm.

Notes

Roasting cut-side down steams the squash for the most tender strands.

3) Cauliflower Rice Bowl

a cauliflower rice bowl in a wide horizontal shot, golden chickpeas, halved cherry tomatoes, tahini drizzle, fresh herbs, bright natural light, shallow depth of field, landscape orientation

A blank canvas bowl where you get filled up with veggies first! I build mine differently every single time.

a cauliflower rice bowl in a wide horizontal shot, golden chickpeas, halved cherry tomatoes, tahini drizzle, fresh herbs, bright natural light, shallow depth of field, landscape orientation

Cauliflower Rice Bowl

Stir-fried cauliflower rice with roasted vegetables and tahini sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 cups riced cauliflower
  • 1 cup cherry tomatoes halved
  • 1 cup chickpeas drained
  • 2 tbsp olive oil
  • 2 tbsp tahini
  • 1 tbsp lemon juice

Method
 

  1. Heat 1 tablespoon olive oil in a skillet and sauté the riced cauliflower 6 to 8 minutes until tender.
  2. Meanwhile toss the chickpeas and tomatoes with the remaining oil in a separate pan and warm through.
  3. Whisk the tahini and lemon juice with a splash of water into a pourable sauce.
  4. Divide the cauliflower rice among bowls and top with chickpeas and tomatoes.
  5. Drizzle with the tahini sauce and serve.

Notes

Crisp the chickpeas a few extra minutes if you like crunch.

4) Grilled Lemon Herb Chicken

sliced grilled lemon herb chicken on a white plate in a wide horizontal shot, char marks, lemon wedges, fresh rosemary sprigs, bright natural light, shallow depth of field, landscape orientation

Juicy, bright, and a type of lean protein that you can center an entire week of meals around.

sliced grilled lemon herb chicken on a white plate in a wide horizontal shot, char marks, lemon wedges, fresh rosemary sprigs, bright natural light, shallow depth of field, landscape orientation

Grilled Lemon Herb Chicken

Juicy grilled chicken breasts that have been marinated in lemon and herbs.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 chicken breasts
  • 3 tbsp lemon juice
  • 2 tbsp olive oil
  • 2 cloves garlic minced
  • 1 tbsp fresh rosemary chopped
  • 1/2 tsp salt

Method
 

  1. Whisk the lemon juice, olive oil, garlic, rosemary, and salt in a bowl.
  2. Add the chicken, turn to coat, and let it marinate 15 minutes.
  3. Heat a grill or grill pan to medium-high.
  4. Grill the chicken 6 to 7 minutes per side until cooked through and lightly charred.
  5. Rest 5 minutes before slicing so it stays juicy.

Notes

Pound the breasts to an even thickness so they cook evenly.

5) Quinoa Salad with Veggies

a colorful quinoa veggie salad in a wide shallow bowl in a horizontal shot, diced cucumber and tomatoes, fresh herbs, wooden serving spoon, bright natural light, shallow depth of field, landscape orientation

My favorite lunch to prepare in advance because it actually improves when it is stored in the fridge.

a colorful quinoa veggie salad in a wide shallow bowl in a horizontal shot, diced cucumber and tomatoes, fresh herbs, wooden serving spoon, bright natural light, shallow depth of field, landscape orientation

Quinoa Salad with Veggies

Quinoa is fluffy and combined with vegetables of various crunchiness and a lemony vinaigrette.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 cup quinoa rinsed
  • 1 cup cucumber diced
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion diced
  • 3 tbsp olive oil
  • 2 tbsp lemon juice

Method
 

  1. Cook the quinoa in 2 cups water, covered, about 15 minutes until fluffy, then let it cool.
  2. Dice the cucumber, halve the tomatoes, and finely dice the red onion.
  3. Whisk the olive oil and lemon juice together for the dressing.
  4. Toss the cooled quinoa with the vegetables and dressing.
  5. Season to taste and serve chilled or at room temperature.

Notes

Rinse the quinoa first to wash off any bitterness.

6) Stuffed Bell Peppers

stuffed bell peppers in a baking dish in a wide horizontal shot, melted cheese tops, red and yellow peppers, fresh parsley, warm natural light, shallow depth of field, landscape orientation

Satisfying like a true dinner but never makes me feel bogged down afterward.

stuffed bell peppers in a baking dish in a wide horizontal shot, melted cheese tops, red and yellow peppers, fresh parsley, warm natural light, shallow depth of field, landscape orientation

Stuffed Bell Peppers

Baked bell peppers with a mix of lean turkey and brown rice.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 large bell peppers tops removed
  • 1 lb ground turkey
  • 1 cup cooked brown rice
  • 1 cup marinara sauce
  • 1/2 cup shredded mozzarella
  • 1 tsp Italian seasoning

Method
 

  1. Preheat the oven to 375F. Slice the tops off the peppers and remove the seeds.
  2. Brown the ground turkey in a skillet, then stir in the rice, marinara, and Italian seasoning.
  3. Stand the peppers in a baking dish and spoon the filling into each.
  4. Top with mozzarella and cover the dish with foil.
  5. Bake 30 minutes covered, then 5 minutes uncovered until the cheese is melted and peppers are tender.

Notes

A splash of water in the bottom of the dish helps the peppers steam tender.

7) Baked Sweet Potato Fries

crispy baked sweet potato fries piled on parchment in a wide horizontal shot, orange wedges, small bowl of dip, scattered sea salt, warm natural light, shallow depth of field, landscape orientation

No need to feel regret about the deep fryer! These have crispy edges with fluffy centers.

crispy baked sweet potato fries piled on parchment in a wide horizontal shot, orange wedges, small bowl of dip, scattered sea salt, warm natural light, shallow depth of field, landscape orientation

Baked Sweet Potato Fries

Crispy baked sweet potato wedges seasoned with a hint of smokiness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 large sweet potatoes cut into wedges
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp cornstarch

Method
 

  1. Preheat the oven to 425F and line a baking sheet with parchment.
  2. Cut the sweet potatoes into even wedges and toss with cornstarch to dry-coat them.
  3. Add the olive oil, paprika, garlic powder, and salt and toss to coat.
  4. Spread in a single layer with space between each fry.
  5. Bake 25 to 30 minutes, flipping halfway, until crisp and golden.

Notes

The cornstarch is the trick to crispier oven fries — don't skip it.

8) Avocado Toast with Radish

avocado toast topped with thin radish slices on a wooden board in a wide horizontal shot, creamy green avocado, red pepper flakes, bright airy natural light, shallow depth of field, landscape orientation

I love how it feels like I ordered breakfast at a café, but only takes five minutes to make — the radish really pulls it all together.

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avocado toast topped with thin radish slices on a wooden board in a wide horizontal shot, creamy green avocado, red pepper flakes, bright airy natural light, shallow depth of field, landscape orientation

Avocado Toast with Radish

Creamy smashed avocado on toast and topped with crunchy radish slices.
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Prep Time 10 minutes
Cook Time 3 minutes
Total Time 13 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 slices whole grain bread
  • 1 ripe avocado
  • 3 radishes thinly sliced
  • 1 tbsp lemon juice
  • 1/4 tsp salt
  • 1 pinch red pepper flakes

Method
 

  1. Toast the bread until golden and crisp.
  2. Mash the avocado with lemon juice and salt in a small bowl.
  3. Spread the avocado evenly over each slice of toast.
  4. Fan the thinly sliced radishes over the top.
  5. Finish with a pinch of red pepper flakes and serve right away.

Notes

A mandoline gets the radishes paper-thin and pretty.

9) Greek Yogurt Parfait

a Greek yogurt parfait in a clear glass in a wide horizontal shot, layered berries and granola, drizzle of honey, bright morning light, shallow depth of field, landscape orientation

I get to satisfy my sweet tooth this layered, gorgeous, protein-rich treat.

a Greek yogurt parfait in a clear glass in a wide horizontal shot, layered berries and granola, drizzle of honey, bright morning light, shallow depth of field, landscape orientation

Greek Yogurt Parfait

Soft and silky Greek yogurt is layered with berries and just the right amount of crunchy granola.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups plain Greek yogurt
  • 1 cup mixed berries
  • 1/4 cup granola
  • 1 tbsp honey
  • 1/2 tsp vanilla extract

Method
 

  1. Stir the vanilla and honey into the Greek yogurt.
  2. Spoon a layer of yogurt into the bottom of two glasses.
  3. Add a layer of mixed berries.
  4. Repeat the layers and finish with a sprinkle of granola on top.
  5. Serve right away so the granola stays crunchy.

Notes

Use frozen-then-thawed berries in winter — the juices make a pretty swirl.

10) Vegetable Soup

a brothy vegetable soup in a wide bowl in a horizontal shot, colorful carrots, celery, and green beans, fresh herbs, rustic spoon, warm natural light, shallow depth of field, landscape orientation

A large pot of this recipe and I am feeling reset! It is light and brothy and filled with ingredients from the refrigerator!

a brothy vegetable soup in a wide bowl in a horizontal shot, colorful carrots, celery, and green beans, fresh herbs, rustic spoon, warm natural light, shallow depth of field, landscape orientation

Vegetable Soup

A warm broth soup with soft herbs and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup green beans trimmed
  • 6 cups vegetable broth
  • 1 can diced tomatoes

Method
 

  1. Heat the olive oil in a large pot over medium heat. Add the carrots and celery and cook 5 minutes.
  2. Pour in the broth and diced tomatoes and bring to a simmer.
  3. Add the green beans and simmer 15 minutes until the vegetables are tender.
  4. Season with salt and pepper to taste.
  5. Ladle into bowls and serve hot.

Notes

This freezes beautifully — make a double batch.

11) Chia Seed Pudding

chia seed pudding in a glass jar in a wide horizontal shot, topped with fresh berries, soft creamy texture, light wooden surface, bright morning light, shallow depth of field, landscape orientation

At night you can stir it, and in the morning you have yourself a creamy little pudding — the healthiest and laziest breakfast you can get!

chia seed pudding in a glass jar in a wide horizontal shot, topped with fresh berries, soft creamy texture, light wooden surface, bright morning light, shallow depth of field, landscape orientation

Chia Seed Pudding

Chia seeds soaked in vanilla almond milk that transforms into a thick pudding you can eat with a spoon!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 1/4 cup chia seeds
  • 1 cup almond milk
  • 1 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/2 cup fresh berries for topping

Method
 

  1. Whisk the chia seeds, almond milk, maple syrup, and vanilla together in a jar.
  2. Let it sit 5 minutes, then whisk again to break up any clumps.
  3. Cover and refrigerate at least 4 hours or overnight until thick.
  4. Stir well before serving.
  5. Top with fresh berries and enjoy.

Notes

That second whisk after 5 minutes prevents a clumpy texture.

12) Egg White Omelette

a folded egg white omelette on a white plate in a wide horizontal shot, spinach and tomato peeking out, crumbled feta, fresh herbs, bright natural light, shallow depth of field, landscape orientation

A good way to start the day feeling full and without the heaviness.

a folded egg white omelette on a white plate in a wide horizontal shot, spinach and tomato peeking out, crumbled feta, fresh herbs, bright natural light, shallow depth of field, landscape orientation

Egg White Omelette

Spinach and tomatoes are wrapped in a fluffy egg white omelette.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 6 egg whites
  • 1 cup fresh spinach
  • 1/2 cup cherry tomatoes halved
  • 1 tbsp olive oil
  • 1/4 tsp salt
  • 2 tbsp crumbled feta

Method
 

  1. Whisk the egg whites with the salt until a little frothy.
  2. Heat the olive oil in a nonstick skillet over medium heat and wilt the spinach and tomatoes 2 minutes.
  3. Pour the egg whites over the vegetables and let them set around the edges.
  4. Sprinkle with feta, then fold the omelette in half.
  5. Cook 1 more minute, then slide onto a plate and serve.

Notes

Keep the heat moderate so the whites stay tender, not rubbery.

13) Roasted Chickpeas

crispy roasted chickpeas in a small bowl in a wide horizontal shot, golden spiced exterior, scattered on a rustic table, warm natural light, shallow depth of field, landscape orientation

They're crunchy, and they're the type of thing the whole family can munch on. I swear the bowl gets emptied before dinner is even ready.

crispy roasted chickpeas in a small bowl in a wide horizontal shot, golden spiced exterior, scattered on a rustic table, warm natural light, shallow depth of field, landscape orientation

Roasted Chickpeas

Roasted chickpeas until they become not only crisp but also smoky as well as spiced.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans chickpeas drained and dried
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Method
 

  1. Preheat the oven to 400F. Drain, rinse, and thoroughly dry the chickpeas with a towel.
  2. Toss the chickpeas with olive oil and spread on a baking sheet.
  3. Roast 20 minutes, then shake the pan and roast 10 more minutes until crisp.
  4. Toss the hot chickpeas with paprika, cumin, garlic powder, and salt.
  5. Let cool slightly so they crisp up further before serving.

Notes

Drying the chickpeas well is the difference between crispy and chewy.

14) Berry Smoothie Bowl

a vibrant berry smoothie bowl in a wide horizontal shot, deep purple base, fresh berries and chia seeds arranged on top, bright morning light, shallow depth of field, landscape orientation

Thick enough to eat with a spoon, and pretty enough to make any old regular morning feel special.

a vibrant berry smoothie bowl in a wide horizontal shot, deep purple base, fresh berries and chia seeds arranged on top, bright morning light, shallow depth of field, landscape orientation

Berry Smoothie Bowl

A thick blended berry smoothie with fruit and seeds on top.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Ingredients Method Notes

Ingredients
  

  • 2 cups frozen mixed berries
  • 1 frozen banana
  • 1/2 cup Greek yogurt
  • 1/4 cup almond milk
  • 1 tbsp chia seeds
  • 1/4 cup fresh berries for topping

Method
 

  1. Add the frozen berries, banana, yogurt, and almond milk to a blender.
  2. Blend until thick and smooth, scraping down as needed — keep it thick.
  3. Pour into two bowls.
  4. Top with fresh berries and a sprinkle of chia seeds.
  5. Serve immediately with a spoon.

Notes

Keep the liquid low so it's spoonable, not drinkable.

15) Grilled Salmon with Asparagus

grilled salmon fillets and asparagus on a white platter in a wide horizontal shot, char marks, lemon wedges, fresh dill, bright natural light, shallow depth of field, landscape orientation

It may feel fancy, but it will all come together in under 30 minutes, and best of all, it is done on just one pan.

grilled salmon fillets and asparagus on a white platter in a wide horizontal shot, char marks, lemon wedges, fresh dill, bright natural light, shallow depth of field, landscape orientation

Grilled Salmon with Asparagus

Asparagus and salmon fillets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 4 salmon fillets
  • 1 lb asparagus trimmed
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic minced
  • 1/2 tsp salt

Method
 

  1. Heat a grill or grill pan to medium-high.
  2. Brush the salmon and asparagus with olive oil, garlic, lemon juice, and salt.
  3. Grill the salmon 4 to 5 minutes per side until it flakes easily.
  4. Grill the asparagus alongside, turning, until tender-crisp, about 6 minutes.
  5. Plate together and serve with extra lemon.

Notes

Start the salmon skin-side down and don't move it until it releases easily.

16) Turkey Lettuce Wraps

turkey lettuce wraps arranged on a white platter in a wide horizontal shot, crisp green lettuce cups, savory filling, scattered green onions, bright natural light, shallow depth of field, landscape orientation

Fun to put together at the dinner table and a little sweet and spicy. These are requested specifically by my children.

turkey lettuce wraps arranged on a white platter in a wide horizontal shot, crisp green lettuce cups, savory filling, scattered green onions, bright natural light, shallow depth of field, landscape orientation

Turkey Lettuce Wraps

Ground turkey that is well seasoned served in crispy lettuce cups.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb ground turkey
  • 3 tbsp soy sauce
  • 1 tbsp hoisin sauce
  • 2 cloves garlic minced
  • 1 head butter lettuce leaves separated
  • 2 green onions sliced

Method
 

  1. Brown the ground turkey in a skillet over medium-high heat, breaking it up as it cooks.
  2. Stir in the garlic, soy sauce, and hoisin and cook 3 more minutes.
  3. Separate and rinse the lettuce leaves, then pat dry.
  4. Spoon the turkey mixture into each lettuce cup.
  5. Top with sliced green onions and serve right away.

Notes

Butter or romaine leaves both work — just keep them whole and sturdy.

17) Black Bean Tacos

black bean tacos lined up on a wooden board in a wide horizontal shot, shredded cabbage, avocado slices, lime wedges, fresh cilantro, bright natural light, shallow depth of field, landscape orientation

Powerful without meat — these show that you do not need meat to make taco night feel like a celebration.

black bean tacos lined up on a wooden board in a wide horizontal shot, shredded cabbage, avocado slices, lime wedges, fresh cilantro, bright natural light, shallow depth of field, landscape orientation

Black Bean Tacos

Warm tortillas filled with smoky, seasoned black beans.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans black beans drained
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 small corn tortillas
  • 1 cup shredded cabbage
  • 1 avocado sliced

Method
 

  1. Warm the black beans in a skillet with the cumin and chili powder, mashing some lightly.
  2. Cook 5 to 7 minutes until thick and fragrant.
  3. Warm the corn tortillas in a dry skillet or over a flame.
  4. Fill each tortilla with the beans, shredded cabbage, and avocado slices.
  5. Squeeze lime over the top and serve.

Notes

Mashing about a third of the beans helps the filling hold together.

18) Tomato Basil Soup

creamy tomato basil soup in a wide bowl in a horizontal shot, swirl on top, fresh basil leaves, rustic spoon and napkin, warm cozy natural light, shallow depth of field, landscape orientation

I enjoy this with some crackers on a calm night.

creamy tomato basil soup in a wide bowl in a horizontal shot, swirl on top, fresh basil leaves, rustic spoon and napkin, warm cozy natural light, shallow depth of field, landscape orientation

Tomato Basil Soup

A creamy tomato soup made with basil.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 cans crushed tomatoes
  • 1 onion diced
  • 3 cloves garlic minced
  • 2 cups vegetable broth
  • 1/4 cup fresh basil torn
  • 1 tbsp olive oil

Method
 

  1. Heat the olive oil in a pot and soften the onion 5 minutes, then add the garlic for 1 minute.
  2. Pour in the crushed tomatoes and broth and bring to a simmer.
  3. Simmer 15 minutes to let the flavors come together.
  4. Blend the soup smooth with an immersion blender, then stir in the basil.
  5. Season to taste and serve warm.

Notes

A splash of unsweetened almond milk adds creaminess without the calories.
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