25 Healthy Low Fat Dinner Recipes That Make You Feel Amazing

Let’s be honest – finding dinner recipes that are both healthy and satisfying can feel like searching for a unicorn. You want something that won’t leave you feeling sluggish but also won’t have you raiding the pantry an hour later. Well you’re in luck! These 25 low-fat dinner recipes are about to become your new best friends.

Each recipe contains less than 8 grams of fat per serving and many clock in under 5 grams. But here’s the kicker – they’re packed with flavor nutrients and that “I’m actually full” feeling we all crave. No more boring steamed vegetables or sad dry chicken breasts. We’re talking about real food that happens to be incredibly good for you.

Whether you’re trying to lose weight maintain a healthy lifestyle or just want to feel more energetic after dinner these recipes have got your back. From creamy stroganoffs to spicy curries and everything in between you’ll never run out of delicious options.

1. Chicken Stroganoff

This isn’t your grandma’s heavy cream-laden stroganoff. This version is high-protein low-calorie and surprisingly satisfying1. The secret? Using fat-free sour cream and loading up on mushrooms and spinach for bulk and nutrients.

Ingredients:

• 2 tablespoons flour
• 1 tablespoon paprika
• 4 chicken breasts cubed
• 1 tablespoon olive oil
• 20 ounces chicken stock
• 1/2 cup baby onions
• 1 tablespoon minced garlic
• 1/2 cup mixed mushrooms quartered
• 6 tablespoons chicken broth (instead of sherry)
• 2-3 tablespoons fat-free sour cream
• 2 tablespoons fresh chives chopped
• 1 lb whole wheat noodles4

Instructions:

1. Mix flour and paprika in a bowl then coat the cubed chicken pieces.
2. Heat olive oil in a large pan over medium-high heat. Add chicken and cook until golden about 5-7 minutes.
3. Add onions garlic and mushrooms. Cook until vegetables are tender about 5 minutes.
4. Pour in chicken stock and bring to a simmer. Let it reduce for 10 minutes.
5. Remove from heat and stir in the fat-free sour cream. Pro tip: Never add sour cream while the pan is still hot – it’ll curdle faster than you can say “dinner disaster.”
6. Serve over cooked noodles and garnish with fresh chives.

This recipe serves up big punchy flavors while staying low in fat1 making it the perfect comfort food that won’t derail your healthy eating goals.

2. Miso Tofu Soup

Ready in just 15 minutes this nourishing soup is like a warm hug in a bowl1. The silken tofu adds protein without any of the heaviness you’d get from meat.

Ingredients:

• 4 cups vegetable broth
• 4 cups water
• 1/3 cup miso paste
• 5 dried shiitake mushrooms
• 1 block (15oz) silken tofu cubed
• 2 sheets nori cut into squares
• Chives or scallions for serving5

Instructions:

1. Combine vegetable broth and water in a large pot. Heat over medium-high heat.
2. Whisk in miso paste until completely dissolved – no lumps allowed!
3. Add dried shiitake mushrooms and simmer for 10 minutes.
4. Gently add cubed silken tofu and nori. Simmer for 2-3 minutes.
5. Taste and adjust seasoning. Serve hot garnished with chopped chives.

Pro tip: Don’t boil the soup once you’ve added the tofu – gentle simmering keeps those delicate cubes intact.

3. Sweet Potato and Lentil Curry

This vibrant low-calorie vegan dinner combines sweet potatoes red split lentils and coconut milk with plenty of warming spices1. It’s like a flavor explosion that happens to be incredibly good for you.

Ingredients:

• 1 tbsp olive oil
• 1 red onion diced
• 3 small sweet potatoes cubed
• 1 can green lentils drained
• 3 cloves garlic minced
• 1 tsp turmeric
• 2 tbsp curry powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• 1 can light coconut milk
• 2 cups vegetable broth
• 2 cups fresh spinach6

Instructions:

1. Heat olive oil in a large pot. Sauté onion until translucent about 5 minutes.
2. Add sweet potato cubes and cook for 5 minutes stirring occasionally.
3. Stir in garlic and all spices. Cook for 1 minute until fragrant.
4. Add lentils coconut milk and vegetable broth. Bring to a boil.
5. Reduce heat and simmer for 15-20 minutes until sweet potatoes are tender.
6. Stir in spinach and cook until wilted about 2 minutes.

This curry delivers two of your five-a-day and tastes like it took hours to make1.

4. Healthy One-Pan Chicken and Rice

Sometimes you just want to throw everything in one pan and call it a day. This recipe gets it – simple light and packed with flavor1.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion chopped
• 2 garlic cloves minced
• 1½ pounds boneless chicken breast cubed
• 1 tablespoon Italian seasoning
• 1 teaspoon salt divided
• ½ teaspoon black pepper
• 1 cup basmati rice rinsed
• 1 bag frozen peas and carrots
• 1 tablespoon low-sodium soy sauce
• 1½ cups water
• Fresh parsley for serving7

Instructions:

1. Heat olive oil in a large pot over medium heat. Cook onions until soft about 5 minutes.
2. Add garlic and cook for 30 seconds until fragrant.
3. Add cubed chicken Italian seasoning half the salt and pepper. Cook until chicken is mostly done about 7 minutes.
4. Stir in rice and cook for 2 minutes.
5. Add frozen vegetables soy sauce remaining salt and water. Mix everything together.
6. Bring to a boil then reduce heat to low. Cover and simmer for 15 minutes.
7. Remove from heat and let steam for 5-10 minutes. Fluff with a fork and garnish with parsley.

Pro tip: Don’t lift the lid during cooking – you’ll let all that precious steam escape!

5. Curried Chicken Burgers

Who says burgers can’t be healthy? These madras-flavored patties are served without buns and topped with mango chutney for a fresh twist1.

Ingredients:

• 1 lb ground chicken breast
• 1/4 cup curry powder
• 3 cloves garlic minced
• 1 tsp garam masala
• 2 green onions chopped
• 2 tsp ketchup
• 1 tsp brown sugar
• 1 tsp low-sodium soy sauce
• 4 thick sweet potato slices
• 4 tbsp mango chutney8

Instructions:

1. In a large bowl mix curry powder garlic garam masala green onions ketchup brown sugar and soy sauce.
2. Add ground chicken and mix until well combined.
3. Shape into 4 patties and refrigerate for at least 1 hour.
4. Grill or pan-cook sweet potato slices until tender about 5 minutes per side.
5. Cook chicken patties until internal temperature reaches 165°F about 6-7 minutes per side.
6. Serve each patty on a sweet potato slice topped with mango chutney.

6. Healthy Turkey Stir-Fry

This weeknight dinner is low in fat but bursting with sweet and salty flavors1. The secret ingredient? A touch of sauerkraut for that unexpected tangy kick.

Ingredients:

• 1 lb ground turkey (93% lean)
• 2 tbsp olive oil divided
• 1 onion sliced
• 2 bell peppers sliced
• 2 cups broccoli florets
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1/2 cup sauerkraut drained
• 2 green onions chopped

Instructions:

1. Heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add ground turkey and cook breaking it up until browned about 6-8 minutes.
3. Remove turkey and set aside.
4. Add remaining oil to the pan. Stir-fry onion and peppers for 3 minutes.
5. Add broccoli garlic and ginger. Cook for 2 minutes.
6. Return turkey to pan add soy sauce rice vinegar and sauerkraut.
7. Stir-fry for 2-3 minutes until heated through. Garnish with green onions.

7. Spicy Chickpea and Harissa Soup

This fast-to-make soup is ready in just 20 minutes and packs a serious flavor punch1. Plus it delivers four of your five-a-day – not too shabby for a simple soup!

Ingredients:

• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 tbsp harissa paste
• 2 cans chickpeas drained and rinsed
• 4 cups vegetable broth
• 1 can diced tomatoes
• 2 cups fresh spinach
• 1/2 cup low-fat ricotta cheese
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot. Sauté onion until soft about 5 minutes.
2. Add garlic and harissa paste. Cook for 1 minute until fragrant.
3. Add chickpeas vegetable broth and diced tomatoes. Bring to a boil.
4. Reduce heat and simmer for 15 minutes.
5. Stir in spinach and cook until wilted.
6. Serve with a dollop of ricotta and fresh cilantro.

Pro tip: If you can’t find harissa paste mix together paprika cumin coriander and a pinch of cayenne for a homemade version.

8. Lemon Garlic Shrimp

Sometimes the simplest recipes are the most elegant. This 20-minute dish proves that healthy doesn’t have to mean complicated2.

Ingredients:

• 1 lb large shrimp peeled and deveined
• 3 tbsp olive oil
• 4 cloves garlic minced
• Juice of 2 lemons
• Zest of 1 lemon
• 1/4 cup fresh parsley chopped
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Pat shrimp dry and season with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Add shrimp and cook for 2 minutes per side until pink.
4. Add garlic and cook for 30 seconds until fragrant.
5. Add lemon juice zest and red pepper flakes. Toss to combine.
6. Remove from heat and stir in fresh parsley.

Serve this over zucchini noodles or cauliflower rice for an ultra-low-carb option.

9. Mediterranean Chickpeas

This meatless Monday favorite is great with a sprinkle of feta cheese on top2. It’s hearty enough to satisfy even the most dedicated carnivores.

Ingredients:

• 2 tbsp olive oil
• 1 red onion diced
• 1 bell pepper diced
• 3 cloves garlic minced
• 1 tsp dried oregano
• 2 cans chickpeas drained
• 1 can diced tomatoes
• 1/2 cup kalamata olives pitted
• 1/4 cup sun-dried tomatoes chopped
• 2 cups couscous cooked
• 1/4 cup feta cheese crumbled

Instructions:

1. Heat olive oil in a large skillet. Sauté onion and bell pepper until soft about 6 minutes.
2. Add garlic and oregano. Cook for 1 minute.
3. Add chickpeas diced tomatoes olives and sun-dried tomatoes.
4. Simmer for 10 minutes until flavors meld.
5. Serve over couscous and top with crumbled feta.

10. Chicken Veggie Skillet

This one-pan wonder uses up extra mushrooms and asparagus while delivering 25 grams of protein per serving2.

Ingredients:

• 1 lb boneless chicken thighs cut into strips
• 2 tbsp olive oil
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 8 oz mushrooms sliced
• 1 onion sliced
• 3 cloves garlic minced
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 1/4 cup chicken broth

Instructions:

1. Season chicken with salt pepper and Italian seasoning.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat.
3. Cook chicken until golden and cooked through about 6-8 minutes. Remove and set aside.
4. Add remaining oil to the pan. Sauté asparagus mushrooms and onion for 5 minutes.
5. Add garlic and cook for 1 minute.
6. Return chicken to pan add broth and cook for 2 minutes until heated through.

11. Healthy Bolognese

This low-fat low-calorie bolognese combines lean ground turkey with fennel and cherry tomatoes for a burst of fresh flavors3.

Ingredients:

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 onion finely diced
• 2 carrots finely diced
• 2 celery stalks finely diced
• 1 fennel bulb finely diced
• 4 cloves garlic minced
• 1 can crushed tomatoes
• 2 cups cherry tomatoes halved
• 2 tbsp tomato paste
• 1 cup low-sodium chicken broth
• 2 tsp dried oregano
• 1 tsp dried basil

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add ground turkey and cook breaking it up until browned about 8 minutes.
3. Add onion carrots celery and fennel. Cook until softened about 8 minutes.
4. Add garlic and cook for 1 minute.
5. Stir in tomato paste and cook for 2 minutes.
6. Add crushed tomatoes cherry tomatoes broth oregano and basil.
7. Simmer for 30 minutes stirring occasionally.

Serve over zucchini noodles or shirataki noodles for an extra-low-calorie option.

12. Ginger Chicken Udon Noodles

These fragrant and light noodles with chicken bean sprouts and cabbage come together in just 30 minutes3. The fiery ginger and red chili make it full of flavor without any heavy sauces.

Ingredients:

• 8 oz udon noodles
• 1 lb chicken breast sliced thin
• 2 tbsp olive oil divided
• 2 tbsp fresh ginger grated
• 3 cloves garlic minced
• 1 red chili sliced
• 2 cups cabbage shredded
• 2 cups bean sprouts
• 3 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 2 green onions chopped

Instructions:

1. Cook udon noodles according to package directions. Drain and set aside.
2. Heat 1 tablespoon oil in a large skillet over high heat.
3. Add chicken and cook until golden about 5-6 minutes. Remove and set aside.
4. Add remaining oil to pan. Stir-fry ginger garlic and chili for 30 seconds.
5. Add cabbage and bean sprouts. Stir-fry for 2 minutes.
6. Return chicken and noodles to pan. Add soy sauce and rice vinegar.
7. Toss everything together and cook for 2 minutes. Garnish with green onions.

13. Spicy Harissa Bean Stew

This butterbean spinach and ricotta stew is packed with nutrients and delivers four of your five-a-day3. The harissa adds just the right amount of heat.

Ingredients:

• 2 tbsp olive oil
• 1 large onion diced
• 2 tbsp harissa paste
• 2 cans butter beans drained
• 1 can diced tomatoes
• 2 cups vegetable broth
• 4 cups fresh spinach
• 1/2 cup low-fat ricotta cheese
• 2 tbsp fresh mint chopped
• Lemon wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion until soft and golden about 8 minutes.
3. Stir in harissa paste and cook for 1 minute.
4. Add butter beans diced tomatoes and vegetable broth.
5. Bring to a boil then simmer for 15 minutes.
6. Stir in spinach and cook until wilted.
7. Serve with dollops of ricotta fresh mint and lemon wedges.

14. Baked Sea Bass with Lemon Caper Dressing

This elegant gluten-free main is special enough for a dinner party yet simple and quick to make3. The lemon caper dressing adds brightness without any heavy cream.

Ingredients:

• 4 sea bass fillets (6 oz each)
• 2 tbsp olive oil
• 2 lemons juiced and zested
• 2 tbsp capers drained
• 2 tbsp fresh dill chopped
• 1 tbsp fresh parsley chopped
• 2 cloves garlic minced
• Salt and pepper to taste
• 2 cups green beans trimmed

Instructions:

1. Preheat oven to 400°F.
2. Season sea bass with salt and pepper. Place on a baking sheet with green beans.
3. Drizzle fish and beans with 1 tablespoon olive oil.
4. Bake for 12-15 minutes until fish flakes easily.
5. Meanwhile whisk together remaining olive oil lemon juice zest capers dill parsley and garlic.
6. Serve fish and beans drizzled with the lemon caper dressing.

15. Mushroom Stroganoff

This vegetarian version swaps beef for porcini and flat mushrooms but doesn’t compromise on flavor1. It’s rich creamy and incredibly satisfying.

Ingredients:

• 1 oz dried porcini mushrooms
• 1 cup hot water
• 2 tbsp olive oil
• 1 large onion sliced
• 1 lb mixed fresh mushrooms sliced
• 3 cloves garlic minced
• 2 tbsp flour
• 1 cup vegetable broth
• 1/2 cup fat-free sour cream
• 2 tbsp fresh parsley chopped
• Salt and pepper to taste
• 8 oz whole wheat noodles

Instructions:

1. Soak porcini mushrooms in hot water for 15 minutes. Drain reserving liquid and chop.
2. Heat olive oil in a large skillet over medium-high heat.
3. Sauté onion until golden about 6 minutes.
4. Add fresh mushrooms and cook until browned about 8 minutes.
5. Add garlic and porcini mushrooms. Cook for 2 minutes.
6. Sprinkle with flour and cook for 1 minute.
7. Gradually add broth and reserved mushroom liquid. Simmer until thickened.
8. Remove from heat and stir in sour cream and parsley.
9. Serve over cooked noodles.

16. Griddled Chicken with Mustardy Lentil Salad

This vibrant chicken salad with crunchy green beans and lentils is ready in 30 minutes1. It’s a fresh and easy way to start the week right.

Ingredients:

• 4 chicken breasts
• 2 tbsp Dijon mustard divided
• 2 tbsp olive oil divided
• 1 can green lentils drained
• 8 oz green beans trimmed and blanched
• 4 oz sugar snap peas trimmed
• 2 tbsp red wine vinegar
• 1 tbsp honey
• 2 tbsp fresh herbs (parsley chives)
• Salt and pepper to taste

Instructions:

1. Season chicken with salt and pepper. Brush with 1 tablespoon mustard and 1 tablespoon oil.
2. Grill or pan-cook chicken for 6-7 minutes per side until cooked through. Let rest then slice.
3. In a large bowl combine lentils green beans and sugar snap peas.
4. Whisk together remaining mustard oil vinegar and honey for dressing.
5. Toss salad with dressing and fresh herbs.
6. Serve topped with sliced chicken.

17. Vegan Fajita Bowl with Cauliflower Rice

This vegan fajita bowl is quick easy and 5:2 diet friendly while really delivering on flavor1.

Ingredients:

• 1 large head cauliflower riced
• 2 tbsp olive oil divided
• 2 bell peppers sliced
• 1 large onion sliced
• 2 zucchini sliced
• 3 cloves garlic minced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp paprika
• 1 can black beans drained
• 2 tbsp lime juice
• 1/4 cup cilantro chopped
• Salsa for serving

Instructions:

1. Heat 1 tablespoon oil in a large skillet. Sauté cauliflower rice for 5 minutes. Set aside.
2. Add remaining oil to pan. Cook peppers onion and zucchini until tender about 8 minutes.
3. Add garlic and spices. Cook for 1 minute.
4. Add black beans and cook until heated through.
5. Stir in lime juice and cilantro.
6. Serve vegetable mixture over cauliflower rice with salsa.

18. Chicken Saag

This curry recipe with less than 4g fat proves you can eat healthily without missing out on your favorite foods1. It’s on the table in under an hour.

Ingredients:

• 1 lb chicken breast cubed
• 1 tbsp olive oil
• 1 large onion diced
• 4 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tsp garam masala
• 1 tsp turmeric
• 1 tsp cumin
• 1 can diced tomatoes
• 1 cup low-fat coconut milk
• 1 lb fresh spinach
• Salt to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Add chicken and cook until browned about 6 minutes. Remove and set aside.
3. Sauté onion until golden about 6 minutes.
4. Add garlic ginger and all spices. Cook for 1 minute.
5. Add tomatoes and coconut milk. Simmer for 10 minutes.
6. Return chicken to pot and simmer for 10 minutes.
7. Stir in spinach and cook until wilted.

19. Freekeh Risotto with Spring Greens

This recipe is extremely low in fat with less than 3g per portion1. Freekeh keeps its bite when cooked making it perfect for risotto.

Ingredients:

• 1 cup freekeh
• 4 cups vegetable broth warmed
• 2 tbsp olive oil
• 1 onion finely diced
• 2 cloves garlic minced
• 1/2 cup dry white grape juice
• 4 cups mixed spring greens
• 2 tbsp nutritional yeast
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pan over medium heat.
2. Sauté onion until soft about 5 minutes.
3. Add garlic and freekeh. Cook for 2 minutes.
4. Add grape juice and cook until absorbed.
5. Add warm broth one ladle at a time stirring constantly until freekeh is tender (about 25 minutes).
6. Stir in spring greens and nutritional yeast.
7. Season with salt and pepper.

20. Sweet Potato Linguine with Lentil Ragù

This gluten-free main features sweet potato linguine that’s more robust than zucchini noodles1. The warming vegan ragù is perfect for colder months.

Ingredients:

• 2 large sweet potatoes spiralized
• 1 tbsp olive oil
• 1 onion diced
• 2 carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 cup red lentils
• 1 can crushed tomatoes
• 2 cups vegetable broth
• 2 tsp dried oregano
• 1 tsp dried basil
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Sauté onion carrots and celery until soft about 8 minutes.
3. Add garlic and cook for 1 minute.
4. Add lentils tomatoes broth oregano and basil.
5. Simmer for 20 minutes until lentils are tender.
6. Meanwhile sauté spiralized sweet potatoes for 3-4 minutes until tender.
7. Serve ragù over sweet potato noodles garnished with fresh basil.

21. Lemon Chicken and Kale Stew

This easy midweek meal is low fat with under 5g per portion and ready in less than 30 minutes1.

Ingredients:

• 1 lb chicken thighs boneless and skinless cubed
• 1 tbsp olive oil
• 1 onion diced
• 3 cloves garlic minced
• 2 cups chicken broth
• 1 can diced tomatoes
• 1 bunch kale stems removed chopped
• Juice of 2 lemons
• Zest of 1 lemon
• 1 cup couscous
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium-high heat.
2. Season chicken with salt and pepper. Cook until browned about 6 minutes.
3. Add onion and cook until soft about 5 minutes.
4. Add garlic and cook for 1 minute.
5. Add broth tomatoes lemon juice and zest. Bring to a boil.
6. Reduce heat and simmer for 10 minutes.
7. Stir in kale and cook until wilted about 3 minutes.
8. Serve over cooked couscous.

22. Sumac Roast Cauliflower and Chicken Salad

Ready in under 30 minutes this minty chicken and citrus roast cauliflower dish makes a speedy gluten-free meal1. Using fat-free yogurt keeps the fat content down.

Ingredients:

• 1 large head cauliflower cut into florets
• 4 chicken breasts
• 3 tbsp olive oil divided
• 2 tbsp sumac
• 1 tsp ground cumin
• 1 cup fat-free Greek yogurt
• 2 tbsp fresh mint chopped
• 1 tbsp lemon juice
• 4 cups mixed greens
• 1/4 cup pomegranate seeds

Instructions:

1. Preheat oven to 425°F.
2. Toss cauliflower with 2 tablespoons oil sumac and cumin. Roast for 20 minutes.
3. Season chicken and cook in remaining oil for 6-7 minutes per side. Let rest then slice.
4. Mix yogurt mint and lemon juice for dressing.
5. Serve sliced chicken and roasted cauliflower over mixed greens.
6. Drizzle with mint yogurt and top with pomegranate seeds.

23. Lentil ‘Meatballs’ with Fresh Tomato Sauce

These vegetarian meatballs are a great way to make a meal plant-based1. Your family will hardly notice the difference and they’re very low in fat at fewer than 4g per portion.

Ingredients:

• 2 cups cooked green lentils
• 1 cup breadcrumbs
• 1 onion finely diced
• 3 cloves garlic minced
• 1/4 cup fresh parsley chopped
• 1 egg
• 2 tsp Italian seasoning
• Salt and pepper to taste
• 2 tbsp olive oil
• 4 cups fresh tomato sauce

Instructions:

1. Preheat oven to 400°F.
2. Mash half the lentils in a large bowl.
3. Mix in whole lentils breadcrumbs onion garlic parsley egg and seasonings.
4. Form into 20 small balls and place on a baking sheet.
5. Drizzle with olive oil and bake for 20 minutes until golden.
6. Serve with warm tomato sauce.

24. Szechuan Shrimp Noodles

These hot and spicy Chinese-style noodles only take 15 minutes to whip up1. They’re perfect when you’re craving fast food but want to stay healthy.

Ingredients:

• 8 oz rice noodles
• 1 lb medium shrimp peeled
• 2 tbsp olive oil
• 3 cloves garlic minced
• 1 tbsp fresh ginger grated
• 2 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp red pepper flakes
• 2 green onions chopped
• 2 tbsp cilantro chopped

Instructions:

1. Cook rice noodles according to package directions. Drain.
2. Heat olive oil in a large skillet over high heat.
3. Add shrimp and cook for 2 minutes per side until pink.
4. Add garlic and ginger. Cook for 30 seconds.
5. Add cooked noodles soy sauce rice vinegar sesame oil and red pepper flakes.
6. Toss everything together for 2 minutes.
7. Garnish with green onions and cilantro.

25. Miso-Glazed Sea Bass with Ginger Greens

This dish proves that eating healthily doesn’t mean compromising on good food1. It’s quick easy and under 300 calories.

Ingredients:

• 4 sea bass fillets (5 oz each)
• 3 tbsp white miso paste
• 2 tbsp rice vinegar
• 1 tbsp honey
• 1 tbsp fresh ginger grated
• 2 tbsp olive oil divided
• 1 lb baby bok choy halved
• 2 cloves garlic minced
• 1 tbsp low-sodium soy sauce

Instructions:

1. Preheat oven to 400°F.
2. Mix miso paste rice vinegar honey and half the ginger for glaze.
3. Brush sea bass with glaze and bake for 12-15 minutes.
4. Heat 1 tablespoon oil in a large skillet over high heat.
5. Stir-fry bok choy garlic remaining ginger and soy sauce for 3-4 minutes.
6. Serve fish over ginger greens.

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There you have it – 25 incredible low-fat dinner recipes that’ll make you feel amazing without sacrificing flavor. From creamy stroganoffs to spicy curries and everything in between these recipes prove that healthy eating doesn’t have to be boring.

The best part? Most of these recipes come together in 30 minutes or less making them perfect for busy weeknights when you want something nutritious but don’t have hours to spend in the kitchen.

Pro tip: Meal prep a few of these recipes on Sunday and you’ll have healthy dinners sorted for the entire week. Your future self will thank you when you’re not scrambling to figure out what’s for dinner after a long day.

Remember eating healthy is about consistency not perfection. Pick a few recipes that sound appealing give them a try and gradually build up your repertoire. Before you know it cooking nutritious low-fat meals will become second nature.

So go ahead – pick a recipe head to the grocery store and start cooking your way to feeling fantastic. Your body (and your taste buds) will love you for it!