Recipes For Dinner Healthy Low Calorie

Recipes For Dinner Healthy Low Calorie-Recipe 1


  • 1 Tablespoon Oil
  • 2-3 Green Onions bulb and stalks separated and sliced
  • 1 inch Ginger
  • 2-3 cloves Garlic
  • 6 ounces Cabbage shredded
  • 5 ounces Boneless Chicken breast cut into strips
  • 2 Tablespoons Soy Sauce
  • 7 fluid ounces Water
  • To garnish:
  • Sesame Seeds or Sesame Oil
  • Red Chili Pepper Flakes Red Chili Flakes


  • Keep all the ingredients ready. Slice the green onion and keep the white bulb and the green stalks separate. We will use the stalks as a garnish. Cut chicken into bite-sized pieces. Shredd cabbage. chop ginger and garlic.
  • Heat oil in a pan and stir fry the onion bulb slices.
  • Add the chopped ginger and garlic and stir fry for a minute as well.
  • Add cabbage and sauté for 2-3 minutes or until the cabbage takes up less space in the pan. I like to use Chinese cooking chopsticks to stir-fry because they are longer and easier to use.
  • Pour the soy sauce and water over the cabbage stir fry and mix well. Sauté 2 minutes over medium high heat.
  • Make some space in the center and add chicken strips and stir fry. Mix the cabbage over the chicken and sauté everything. Make sure the chicken is cooked on all sides. The cabbage helps in keeping the chicken from turning chewy while cooking, however, make sure to not overcook the chicken on high heat for all too long. Stir cook quickly on high heat.
  • Once the chicken is cooked, the cabbage is crisp and tender and the liquid has dissolved, take from the heat and sprinkle some sesame seeds or sesame oil, as well as red pepper flakes over the cabbage chicken skillet meal. Spread the sliced green onion over the dish and serve still hot.

Recipes For Dinner Healthy Low Calorie-Recipe 2


  • 2 Joseph’s Pita Bread
  • 3 oz (cooked weight) Ground Beef, macros with 93/7
  • 1/4 C (28g) Shredded Cheddar
  • 2 Tbsp (34g) Reduced Sugar Ketchup
  • 1 Tbsp (15g) Mustard
  • 4 Dill Pickle Hamburger Chips


  • Brown the ground beef in a large skillet.
  • While the beef cooks, mix the ketchup and mustard in a small bowl and weigh/measure the shredded cheddar.
  • Once the beef is cooked, mix 3 ounces with the ketchup and mustard mixture.
  • Place two pitas on a large skillet or griddle over medium-high heat. Add 1/4th the shredded cheddar to each pita, only on one side. Top with beef, pickles, and the remaining cheddar.
  • Toast the pita until it’s golden brown before folding it in half and removing it from the heat.

Recipes For Dinner Healthy Low Calorie-Recipe 3


Burger Bowls Meat

  • 1 pound ground beef any %
  • 4 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 teaspoon avocado or refined coconut oil

Burger Bowls

  • 2 small heads romaine sliced and root discarded
  • 1 1/2 cups cherry or grape tomatoes halved
  • 1/2 cup pickles plus more to taste
  • 1 cup red onion thinly sliced
  • 8-10 slices bacon cooked til crisp and roughly crumbled
  • 2 avocados peeled and pitted
  • 1/2 tablespoon lemon juice
  • 1/2 teaspoon salt

Special Sauce

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 tablespoon coconut aminos if on Whole30, see note for details
  • 2 teaspoon maple syrup if not on Whole30, see note for details
  • 1 tablespoon dill pickle relish
  • 2 teaspoons dried minced onion
  • Pinch crushed red pepper
  • pinch salt

Wine Pairings (NOT for Whole30!) — See Notes

  • 2017 Conte de la Terre Pinot Noir click to buy
  • 2017 Hushkeeper Zinfandel click to buy
  • 2017 Bernhard Cabernet Sauvignon click to buy


  • In a medium bowl, mix together beef, garlic powder, and salt. Heat avocado or coconut oil in a large skillet, preferably cast iron, over medium heat, then add beef and brown, crumbling with a spatula or spoon.
  • Meanwhile, prepare remaining elements for the burger bowls.
  • Make quick guacamole: In a medium bowl, mash together avocado, lemon juice, and 1/2 teaspoon salt.
  • Make the special sauce: whisk together all special sauce ingredients, using coconut aminos only if you’re on a Whole30 and skipping the maple syrup. If you’re NOT on a Whole30, skip the coconut aminos and use the maple syrup only. Set aside.
  • When beef is browned and crumbled, remove from skillet and return skillet to medium heat. Add red onions in a single layer and cook until lightly charred on the bottom, then flip. Cook until lightly charred on the second side then remove and repeat until all onions are lightly cooked.
  • Assemble: start with a layer of romaine in your serving bowls, then spoon 1/4 of the ground beef mixture into the center. Arrange remaining items around the beef: tomatoes, pickles, red onion, bacon, and quick guacamole. Drizzle with plenty of special sauce and serve.

Recipes For Dinner Healthy Low Calorie-Recipe 4


  • 2 (10oz) bags frozen cauliflower rice (about 6 cups)
  • 1 (13oz) package of cajun style andouille sausage (sliced)
  • 1 large bell pepper (diced)
  • 1 small yellow onion (diced)
  • 2 tbsp olive oil
  • 1 tbsp cajun seasoning
  • salt & pepper to taste


  • Heat 2 tbsp of olive oil in a large skillet over medium heat; sauté the diced bell pepper and onion with the oil for a few minutes, or until they begin to soften.
  • Stir in the sliced sausage and conintue cooking 3-4 minutes or until the sausage starts to brown.
  • Add the frozen cauliflower rice (uncooked) and cajun seasoning to the pan; stir and continue cooking for about 5 minutes or until the cauliflower rice has warmed through.
  • Do a taste test to see if you need more cajun seasoning (not all brands are created equally). You may also prefer a little salt, pepper or garlic powder.