by Anna Borges, Mallory Creveling

<p>After getting home from work or a workout, its can feel damn near torturous to spend even more energy scrounging up a <a href="https://www.womenshealthmag.com/weight-loss/g20135428/keto-dinner-recipes/" id="3321b4bc-7bd7-3541-a0cd-4d9dd55d4392">  meal </a> , especially one that's healthy and tastes good. (Thats probably why clicking through a delivery app seems so appealing.)</p>

<p>Sure, you could go the <a href="https://www.womenshealthmag.com/food/a19992593/meal-prep-for-beginners/" id="df6f1fb9-db2c-3442-a9dd-b8f7a744ed75">  meal-prep </a> route-but...that's satisfying for about a month, until cooking literally all of your <a href="https://www.womenshealthmag.com/food/a19969703/sheet-pan-dinner-recipe/" id="26f29fa1-c0c9-3d4f-aee5-61b6a503fb03">  meals </a> 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.)</p>

<p>But what if you did a mix of both? A.k.a., making super-easy (healthy!) <a href="https://www.womenshealthmag.com/weight-loss/g19851216/keto-instant-pot-recipes/" id="8a7a3079-9c6c-34d5-a6d1-02b2145b2295">  dinners </a> some nights when you want something fast and fresh; then preparing others in advance when you just DGAF about cooking.</p>

<p>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. </p>

<h1> 1. Coconut-Lime Marinated Shrimp + Voodles </h1>

36 Healthy Dinners That'll Help You Lose Weight

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

<ol><li> Finely grate zest of one lime into a large bowl, then squeeze in juice of all limes (should yield about 1/4 cup). Whisk in coconut milk and soy sauce. Finely grate in garlic, ginger, and 1/2 red chile. Finely chop 1/2 cup cilantro and stir into the bowl along with scallion whites. Thinly slice rest of chile and set aside.  </li><li> Using a spiralizer fitted with the finest noodle blade, spiralize carrot, then use a larger blade to spiralize zucchini. Toss voodles in coconut milk mixture; let sit for 10 minutes. </li><li> After 10 minutes, fold in red pepper, shrimp, and remaining cilantro. Sprinkle with remaining scallions and sliced chile.  </li></ol>

<p>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</p>

<h1> 2. Grilled Watermelon + Steak Salad </h1>

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

<ol><li> Heat grill to medium-high. Season steak with 1/2 tsp each salt and pepper and grill to desired doneness (six to eight minutes per side for medium-rare). Transfer to a cutting board and let rest before slicing. </li><li> Meanwhile, in a bowl, whisk together lemon juice, oil, honey, and a pinch each salt and pepper. Fold in onion and tomatoes. </li><li> Cut watermelon into 1/2-inch-thick triangles and cut off rinds. Brush lightly with oil, then grill until lightly charred, one to two minutes per side. Divide among four plates. </li><li> Fold herbs into tomato mixture, then gently toss with arugula. Spoon on top of watermelon and serve with steak.  </li></ol>

<p>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 </p>

<h1> 3. Smashed Pea and Ricotta Pappardelle </h1>

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

<ol><li> Cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot. </li><li> While pasta is cooking, pulse one cup thawed peas in a food processor until roughly chopped. Add zest and ricotta and pulse a few times to combine, then season with salt and pepper. </li><li> Toss pasta with ricotta mixture and remaining 1/2 cup peas, adding reserved pasta water if pasta seems dry. Sprinkle with chopped chives and serve. </li></ol>

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

<h1> 4. Grilled Chicken with Smoky Corn Salad </h1>

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

<ol><li> Season boneless, skinless chicken-breast halves with salt and pepper and grill on medium-high to cook through, 5 to 6 minutes per side. </li><li> Meanwhile, grill limes, cut sides down, and corn until charred, 6 to 8 minutes. </li><li> Cut corn from cob and toss in bowl with juice of 2 lime halves, then chopped cilantro, chopped green olives, grated Manchego cheese, and pinch each salt and pepper.  </li><li> Serve chicken with corn and remaining lime halves and drizzle with a mixture of olive oil and smoked paprika. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a22576305/grilled-chicken-with-smoky-corn-salad-recipe/" id="40e4413e-8f43-322d-a82d-a04e18a11636">  Good Housekeeping </a> .</p>

<h1> 5. White Bean and Tuna Salad with Basil Vinaigrette </h1>

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

<ol><li> Bring a large pot of water to a boil. Add 1 tablespoon salt, then green beans, and cook until just tender, 3 to 4 minutes. Drain and rinse under cold water to cool. </li><li> Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth. </li><li> Transfer half of dressing to large bowl and toss with green beans. Fold in lettuce, white beans, and tuna and serve with remaining dressing and eggs. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a27545116/white-bean-and-tuna-salad-with-basil-vinaigrette-recipe/" id="1897c228-2954-380a-a4c9-b2b9f66a938c">  Good Housekeeping </a> .</p>

<h1> 6. Rhubarb and Citrus Salad with Black Pepper Vinaigrette </h1>

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

<ol><li> In small bowl, whisk together honey and vinegar. Add rhubarb and toss to coat. Let stand at least 5 minutes and up to 10 minutes, then add olive oil, 1/2 teaspoons salt and 2 teaspoons coarsely ground pepper. </li><li> Meanwhile, cut away peel and white pith from oranges, then thinly slice.  </li><li> In large bowl, toss spinach and watercress; fold in orange slices and divide among plates. Spoon rhubarb and dressing over each salad and top with pistachios and ricotta salata. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/a27308146/rhubarb-and-citrus-salad-with-black-pepper-vinaigrette-recipe/" id="ab934dcf-152a-3b30-a0bf-303c4c75c0b3">  Good Housekeeping </a> .</p>

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

<ol><li> Pan-fry vegetable pot stickers or pierogies in large skillet per package directions; transfer to plate. Whisk together hoisin sauce, fresh lime juice, and water. </li><li> Add vegetable oil to skillet and heat on medium. Add red pepper, yellow pepper, and finely chopped fresh ginger and cook, tossing frequently, 5 minutes. Add small red onion and cook, tossing, 1 minute.  </li><li> Add snow peas and cook, covered, tossing often, until vegetables are just tender, about 4 minutes. Toss vegetables with sauce and serve with pot stickers. </li></ol>

<p>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</p>

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a25336771/pot-sticker-stir-fry-recipe/" id="96b9e0e2-ee57-357f-abcf-425c8b4c8da5">  Good Housekeeping </a> .</p>

<h1> 8. Grilled Basil Chicken and Zucchini </h1>

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

<ol><li> Cook rice per package directions. </li><li> Zest lime into large bowl, then squeeze in 2 tablespoons juice. Finely grate garlic into bowl, then stir in soy sauce, sugar, and chile. </li><li>  Brush zucchini with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper. Rub chicken tenders with remaining tablespoon oil and season with 1/4 teaspoon each salt and pepper. Grill zucchini until just barely tender and chicken until just cooked through, about 3 minutes per side; transfer to cutting board. </li><li> Cut zucchini and chicken into pieces and toss in sauce; fold in basil and serve over rice with lime wedges. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a27545270/grilled-basil-chicken-and-zucchini-recipe/" id="775f11c6-a20b-348d-a1a1-a9a724764d36">  Good Housekeepin </a> g.</p>

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

<ol><li> Heat grill to medium. In a bowl, whisk together pepperoncini brine, honey, and mustard; stir in poppy seeds. Add pepperoncini peppers and onion and toss to coat. </li><li> Grill sausages, turning occasionally, until lightly charred and heated through, 10 to 12 minutes. If desired, grill buns. </li><li> Stuff sausages into buns along with tomatoes and pickles. Toss poppy seeds and onions with romaine and spoon on top of sausages. Serve with remaining romaine mixture and extra mustard if desired. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a28210516/chicago-style-chicken-dogs-recipe/" id="60b4d14f-d677-3cf6-a0db-9ac3ac6ab974">  Good Housekeeping </a> .</p>

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

<ol><li> 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 teaspoon salt. </li><li> 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. </li><li> In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally. </li><li> Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with 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. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a28210682/steak-and-rye-panzanella-recipe/" id="643f7ce4-1319-325e-a1f6-6651fa5ec8e9">  Good Housekeeping </a> .</p>

<h1> 11. Cheesy Tex-Mex Stuffed Chicken </h1>

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

<ol><li> Heat oven to 450F. In bowl, combine scallions and seeded jalapeos, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese. </li><li> Insert knife into thickest part of each of boneless, skinless chicken breasts and move back and forth to create 2 1/2-inch pocket that is as wide as possible without going through. Stuff chicken with cheese mixture. </li><li> Heat 2 tablespoons olive oil in large skillet on medium. Season chicken with salt and pepper and cook until golden brown on 1 side, 3 to 4 minutes. Turn chicken over and roast until cooked through, 10 to 12 minutes. </li><li> Meanwhile, in large bowl, whisk together lime juice, 1 tablespoon olive oil and 1/2 teaspoon salt. Add bell peppers and red onion and let sit 10 minutes, tossing occasionally. Toss with romaine lettuce and 1 cup fresh cilantro. Serve with chicken and lime wedges. </li></ol>

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

<p>Recipe courtesy of <a href="https://www.goodhousekeeping.com/food-recipes/easy/a25657422/cheesy-tex-mex-stuffed-chicken-recipe/" id="ccd6dda0-5d16-3daf-a9f4-ca25c673a8e3">  Good Housekeeping </a> .</p>

<h1> 12. Herb-Roasted Chicken and Cherry Tomatoes </h1>

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

<ol><li> Heat oven to 450F. Heat 1 teaspoon oil in large oven-safe skillet on medium. Season chicken breasts with 1/2 teaspoon each salt and pepper. Cook, skin sides down, until golden brown and crisp, 5 to 7 minutes. </li><li> Turn; add cherry tomatoes, rosemary and fennel seeds; drizzle with 1 tablespoon oil and season with 1/4 teaspoon each salt and pepper, then roast until chicken is just cooked through and tomatoes have begun to break down, 12 to 15 minutes. </li><li> Meanwhile, prepare polenta. </li><li> Discard rosemary; transfer chicken to cutting board and let rest 5 minutes. Stir red wine vinegar into tomatoes, then toss with parsley. Remove bone from chicken, slice and serve on polenta. Top with tomatoes. </li></ol>

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50 Healthy Dinner Recipes That Can Help You Lose Weight

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by Anna Borges, Mallory Creveling

Articles written by the author

50 Healthy Dinner Recipes That Can Help You Lose Weight