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10 Quick Dinner Recipes That Are Less Than 200 Calories Are Perfect For Busy Folks Looking To Stay Healthy

Polka Café logo Polka Café 2 days ago Shruti Agarwal


Dinner is the time when you shouldn't be eating a lot of calories. Usually, dinner should be light so that it is easily digested and not too heavy on the stomach. It's important to avoid fried food for dinner because it's really high in carbs and very difficult to digest at night.Also dinner is that time of the day when you barely want to spend time in the kitchen. You would rather prefer making something which is quick and doesn’t ask you to labour too much.Here we present to you 10 Quick and Easy Dinner Recipes that are really less in calories and easy to make.: 10 Quick Dinner Recipes That Are Less Than 200 Calories Are Perfect For Busy Folks Looking To Stay Healthy © Polkacafe 10 Quick Dinner Recipes That Are Less Than 200 Calories Are Perfect For Busy Folks Looking To Stay Healthy

Dinner is the time when you shouldn't be eating a lot of calories. Usually, dinner should be light so that it is easily digested and not too heavy on the stomach. It's important to avoid fried food for dinner because it's really high in carbs and very difficult to digest at night.

Also dinner is that time of the day when you barely want to spend time in the kitchen. You would rather prefer making something which is quick and doesn’t ask you to labour too much.

Here we present to you 10 Quick and Easy Dinner Recipes that are really less in calories and easy to make. 

1. Khao Soi Curry Noodles

Khao Soi Curry Noodles is a Thai inspired recipe. The base is a rice noodles soaked in a spicy coconut curry and topped with fresh condiments like bean sprouts, red onions, and scallions. It takes less than 40 mins to get ready from scratch and is light for dinner. Also you don’t need much fancy ingredients to make this recipe. It may sound complicated but is super easy.Ingredients:• ½ packet Rice Noodles• 2 Tbsp Vegetable oil• 2 to 3 Sliced Onions• 1 Tbsp Chopped Ginger• 8 to 10 slicked Garlic Cloves• 1 Tbsp Thai Red Curry Paste• 1 can Coconut Milk• ½ cup Thinly Sliced Cabbage• 2 Tbsp Red Chilli Powder• 2 Lemon• ½ cupCrushed Peanuts (Optional)• 1/4th Cup Roasted Sesame Seeds(Optional)• Spring Onion Greens handful• Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.Instructions:Place noodles in boiling water and boil according to packet instructions. Keep it aside. In a medium pot, heat oil over medium heat. Add ginger. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes. Add the coconut milk, water and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, sugar and chili garlic sauce, salt. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.In a small pan, heat some oil, add the sliced garlic, and cook until is golden. Take it off the flame and add 2 tbsp of chilli powder. Now you have a chilli garlic oil ready which you can add on top of the noodles for some extra spice. Alternatively, divide noodles into bowls, and ladel soup over top. Garnish with fresh basil, peanuts, cilantro, sesame seeds, thinly sliced red onion and chopped green onions and a wedge of lime.Recipe and Image Link: www.cookingdiarybyshruti.com © Cooking Diary by Shruti Khao Soi Curry Noodles

Image credit: Cooking Diary by Shruti

Khao Soi Curry Noodles is a Thai inspired recipe. The base is a rice noodles soaked in a spicy coconut curry and topped with fresh condiments like bean sprouts, red onions, and scallions. It takes less than 40 mins to get ready from scratch and is light for dinner. Also you don’t need much fancy ingredients to make this recipe. It may sound complicated but is super easy.

Ingredients:

• ½ packet Rice Noodles

• 2 Tbsp Vegetable oil

• 2 to 3 Sliced Onions

• 1 Tbsp Chopped Ginger

• 8 to 10 slicked Garlic Cloves

• 1 Tbsp Thai Red Curry Paste

• 1 can Coconut Milk

• ½ cup Thinly Sliced Cabbage

• 2 Tbsp Red Chilli Powder

• 2 Lemon

• ½ cupCrushed Peanuts (Optional)

• 1/4th Cup Roasted Sesame Seeds(Optional)

• Spring Onion Greens handful

• Garnish with fresh basil or cilantro, bean sprouts, scallions, or thinly sliced red onions.

Instructions:

Place noodles in boiling water and boil according to packet instructions. Keep it aside. In a medium pot, heat oil over medium heat. Add ginger. Saute until fragrant and golden, about 3 minutes. Add garlic and red curry paste. Fry for 1-2 minutes. Add the coconut milk, water and bring to a simmer, stirring. Once gently simmering add the bell pepper, soy, sugar and chili garlic sauce, salt. Give a generous squeeze of lime. Taste, adding more lime / or salt if necessary.

In a small pan, heat some oil, add the sliced garlic, and cook until is golden. Take it off the flame and add 2 tbsp of chilli powder. Now you have a chilli garlic oil ready which you can add on top of the noodles for some extra spice. Alternatively, divide noodles into bowls, and ladel soup over top. Garnish with fresh basil, peanuts, cilantro, sesame seeds, thinly sliced red onion and chopped green onions and a wedge of lime.

Recipe and Image Link: www.cookingdiarybyshruti.com

2. Slow Cooker Vegetarian Chilli

A dinner as simple as throwing all the ingredients in a pot and just waiting until it's done. Slow-cooker vegetarian chili is loaded with beans and vegetables of your choice along with mild spices which it is nutritious and all requires almost zero oil. It's high in protein and fiber.Ingredients:• 2 cups Red Kidney Beans soaked (you can use light or dark)• 1 cup Black Beans soaked• 2 cups Fire Roasted Diced Tomatoes • 1 cup Vegetable Broth• 1 cup Corn (You can also use canned)• 3 cloves minced Garlic• ½ Sweet Onion chopped• 1 Red Bell Pepper chopped• 3-4 Tbs Chili Powder• 1 tsp Red Cayenne Pepper• 1 tsp dried Oregano• 1 tsp Brown Sugar• ¼ tsp Sea Salt (add more to taste if needed)• ½ tsp Black Pepper (add more to taste if needed)Instructions:Add all ingredients to a slow cooker. Cook on High for 4 hours (or low for 8 hours). Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc. Serve with tortilla chips.Recipe Link: http://tastefulventure.com/slow-cooker-skinny-vegetarian-chili/: Slow Cooker Vegetarian Chilli © Tasteful Adventure Slow Cooker Vegetarian Chilli

Image credit: Tasteful Adventure

A dinner as simple as throwing all the ingredients in a pot and just waiting until it's done. Slow-cooker vegetarian chili is loaded with beans and vegetables of your choice along with mild spices which it is nutritious and all requires almost zero oil. It's high in protein and fiber.

Ingredients:

• 2 cups Red Kidney Beans soaked (you can use light or dark)

• 1 cup Black Beans soaked

• 2 cups Fire Roasted Diced Tomatoes 

• 1 cup Vegetable Broth

• 1 cup Corn (You can also use canned)

• 3 cloves minced Garlic

• ½ Sweet Onion chopped

• 1 Red Bell Pepper chopped

• 3-4 Tbs Chili Powder

• 1 tsp Red Cayenne Pepper

• 1 tsp dried Oregano

• 1 tsp Brown Sugar

• ¼ tsp Sea Salt (add more to taste if needed)

• ½ tsp Black Pepper (add more to taste if needed)

Instructions:

Add all ingredients to a slow cooker. Cook on High for 4 hours (or low for 8 hours). Top with your favorite toppings, Avocados, Cilantro, Cheese, Sour Cream, etc. Serve with tortilla chips.

Recipe Link: http://tastefulventure.com/slow-cooker-skinny-vegetarian-chili/

3. Low Carbs Eggplant Pizza

Who doesn’t savour a slice of piping hot pizza for dinner. The regular pizza is a passe. Try these Low Carb Eggplant Pizza and you really won’t be craving the regular pizza anymore. It tastes equally good, is more easy to make and low in carbs and calories. A total win-win for all you weight watchers.Ingredients:• 1 medium eggplant (12, half inch slices)• 1 tablespoon olive oil• 1/2 teaspoon salt• 1/2 teaspoon pepper• 1/2 teaspoon garlic powder• 1/2 teaspoon Italian seasonings• 1/2 cup tomato sauce• 2 tablespoons grated Parmesan cheese• 1/2 cup fresh chopped basil• 1 cup shredded mozzarella cheeseInstructions:Preheat oven to 425 degrees. Place a cooling wire rack onto a large baking pan. Use a pastry brush to brush oil over the tops of each eggplant slice. Add seasonings to each slice on both sides. Bake slices for 10 minutes. Spread sauce over the slices and add parmesan evenly over each slice. Sprinkle basil over each and top with mozzarella cheese. Bake another 5- 10 minutes.Recipe Link: http://www.sugarfreemom.com/recipes/low-carb-eggplant-pizzas/: Low Carbs Eggplant Pizza © Pinterest Low Carbs Eggplant Pizza

Image credit: Pinterest

Who doesn’t savour a slice of piping hot pizza for dinner. The regular pizza is a passe. Try these Low Carb Eggplant Pizza and you really won’t be craving the regular pizza anymore. It tastes equally good, is more easy to make and low in carbs and calories. A total win-win for all you weight watchers.

Ingredients:

• 1 medium eggplant (12, half inch slices)

• 1 tablespoon olive oil

• 1/2 teaspoon salt

• 1/2 teaspoon pepper

• 1/2 teaspoon garlic powder

• 1/2 teaspoon Italian seasonings

• 1/2 cup tomato sauce

• 2 tablespoons grated Parmesan cheese

• 1/2 cup fresh chopped basil

• 1 cup shredded mozzarella cheese

Instructions:

Preheat oven to 425 degrees. Place a cooling wire rack onto a large baking pan. Use a pastry brush to brush oil over the tops of each eggplant slice. Add seasonings to each slice on both sides. Bake slices for 10 minutes. Spread sauce over the slices and add parmesan evenly over each slice. Sprinkle basil over each and top with mozzarella cheese. Bake another 5- 10 minutes.

Recipe Link: http://www.sugarfreemom.com/recipes/low-carb-eggplant-pizzas/

4. Fresh Corn And Zucchini Chowder

Mild and flavourful corn and zucchini chowder is a whole meal. It's rich in healthy carbs and fiber. If you are looking for something which is low in spices and light on the stomach then this recipe is totally for you. You can make a non-vegetarian version of the chowder by adding some bacon or chicken to it. You can also top it with a boiled or fried egg. A complete and soulful dinner option.Ingredients:• 1 Tbsp. butter• 1 cup chopped onion• 1 medium carrot, peeled + chopped (1/2 cup)• 2 garlic cloves, minced• ½ tsp. dried thyme• 2 medium potatoes, peeled, diced into ½-inch cubes• 4 cups water• 1 bay leaf• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)• 1 medium zucchini, diced into ½-inch cubes, (1½ cups) • 1 cup half and half or 2 Tbsp of cornflour mixed with 1 cup water• Salt and fresh ground black pepper• Chopped fresh parsley, to garnish• Cayenne pepper, to serve, optionalInstructions:In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.Add potatoes, water, and bay leaf.Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.Stir the mixture back into the pot.Add half and cook just until heated throughly.Taste for salt and pepper.Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.Recipe Link: https://www.littlebroken.com/2016/06/21/summer-fresh-corn-and-zucchini-chowder/: Fresh Corn And Zucchini Chowder © Little Broken Fresh Corn And Zucchini Chowder

Image credit: Little Broken

Mild and flavourful corn and zucchini chowder is a whole meal. It's rich in healthy carbs and fiber. If you are looking for something which is low in spices and light on the stomach then this recipe is totally for you. You can make a non-vegetarian version of the chowder by adding some bacon or chicken to it. You can also top it with a boiled or fried egg. A complete and soulful dinner option.

Ingredients:

• 1 Tbsp. butter

• 1 cup chopped onion

• 1 medium carrot, peeled + chopped (1/2 cup)

• 2 garlic cloves, minced

• ½ tsp. dried thyme

• 2 medium potatoes, peeled, diced into ½-inch cubes

• 4 cups water

• 1 bay leaf

• 4 ears of sweet fresh corn, husk + silk removed and kernels cut from cob (2¾ cup corn)

• 1 medium zucchini, diced into ½-inch cubes, (1½ cups) • 1 cup half and half or 2 Tbsp of cornflour mixed with 1 cup water

• Salt and fresh ground black pepper

• Chopped fresh parsley, to garnish

• Cayenne pepper, to serve, optional

Instructions:

In a large heavy-duty bottom stockpot or dutch oven, melt butter over medium heat. Add onion, celery, carrots, garlic, and thyme; cook until vegetables begin to soften, stirring couple times, about 5 minutes.

Add potatoes, water, and bay leaf.

Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.

Add zucchini and corn; season with salt and pepper, to taste, and simmer for additional 8-12 minutes or until the vegetables are completely tender.

Discard the bay leaf and then transfer 2 cups of chowder to a food processor or blender; puree until smooth.

Stir the mixture back into the pot.

Add half and cook just until heated throughly.

Taste for salt and pepper.

Serve garnished with fresh chopped parsley and sprinkle of cayenne pepper, optional.

Recipe Link: https://www.littlebroken.com/2016/06/21/summer-fresh-corn-and-zucchini-chowder/

5. Cauliflower Fried Rice

Fried rice is possibly the most liked recipe. But sometimes due the high carb content its avoided for dinner. If you still like your fried rice for dinner then try this cauliflower fried rice. Its really low in carbs and a great replacement for the regular fried rice.Ingredients:• 1 large head cauliflower, broken into florets• 3/4 cup onion, diced• Non-stick cooking spray• 2 eggs, lightly beaten(optional)• 1/4 tsp sesame oil• 1/2 cup carrots, 1/4 in diced• 1/2 cup frozen peas• 1/4 cup green onions, chopped• 1/4 cup low-sodium soy sauce• Salt and freshly ground black pepper, to tasteInstructions:Pulse cauliflower florets in a food processor and until just barely rice or couscous sized.Heat a wok or large skillet over medium-high heat and spray with non-stick spray.Add the onions and stir-fry until translucent and golden, about 8-10 minutes.Transfer to a bowl and set aside. Whisk the egg with the sesame oil and add to the wok.Cook, stirring, until just barely cooked through. Transfer to the bowl with the onion and reserve.Add cauliflower, carrots, peas and green onion. Stir fry 3 minutes over medium high heat.Add the soy sauce, reduce heat to medium-low, and cover.Cook another 3 until cauliflower is tender. Stir in egg and onion mixture and cook, stirring, another minute.Season to taste with salt, pepper, or additional soy sauce and serve garnished with green onions.Recipe link: Http://Www.Homesweetjones.Com/Cauliflower-Fried-Rice/ © Home Sweet Jones Cauliflower Fried Rice

Image credit: Home Sweet Jones

Fried rice is possibly the most liked recipe. But sometimes due the high carb content its avoided for dinner. If you still like your fried rice for dinner then try this cauliflower fried rice. Its really low in carbs and a great replacement for the regular fried rice.

Ingredients:

• 1 large head cauliflower, broken into florets

• 3/4 cup onion, diced

• Non-stick cooking spray

• 2 eggs, lightly beaten(optional)

• 1/4 tsp sesame oil

• 1/2 cup carrots, 1/4 in diced

• 1/2 cup frozen peas

• 1/4 cup green onions, chopped

• 1/4 cup low-sodium soy sauce

• Salt and freshly ground black pepper, to taste

Instructions:

Pulse cauliflower florets in a food processor and until just barely rice or couscous sized.

Heat a wok or large skillet over medium-high heat and spray with non-stick spray.

Add the onions and stir-fry until translucent and golden, about 8-10 minutes.

Transfer to a bowl and set aside. Whisk the egg with the sesame oil and add to the wok.

Cook, stirring, until just barely cooked through. Transfer to the bowl with the onion and reserve.

Add cauliflower, carrots, peas and green onion. Stir fry 3 minutes over medium high heat.

Add the soy sauce, reduce heat to medium-low, and cover.

Cook another 3 until cauliflower is tender. Stir in egg and onion mixture and cook, stirring, another minute.

Season to taste with salt, pepper, or additional soy sauce and serve garnished with green onions.

Recipe link: Http://Www.Homesweetjones.Com/Cauliflower-Fried-Rice/

6. Egg Masala Curry

The goodness of eggs and the right Punjabi masalas come together to get your taste buds dancing. Its apt for dinner as its rich in protein with very less complex carbs and it goes really well with any type of bread.Ingredients:• 4 eggs organic hard boiled• 1 tbsp oil• 1 tsp cumin seed• 1 tsp ginger (finely chopped)• 1 red onion chopped• 1 tsp turmeric powder• 1 tsp red chilli powder• 1 tsp salt• 2 green chilli• 1 tsp coriander powder• 1 tsp garam masala• 1 cup tomato fresh puree ( homemade puree recipe )• 150 ml milk skimmed• 2 tbsps coriander leaves choppedInstructions:Heat a pan on other burner and add oil. When the oil heats up add cumin seeds and chopped ginger.Cook them for a minute and add finely chopped onion and saute them for 2-3 minutes till they become light pink in color.Now add turmeric powder, red chilli powder, salt, coriander powder and garam masala powder.Also add the whole green chilli broken each into two parts.Cook this all for half minute and add fresh tomato puree.Mix it all and then cook whole masala for 6-7 minutes over low medium heat. Cook the masala till it starts to leave the sides of the pan.Add 150ml skimmed milk in small batches, keep the curry stirring all the time.Bring this gravy to a gentle boil.While gravy is boiling take out the boiled eggs from the pan and peel them off.Now gently slide these boiled and peeled eggs in the curry and simmer it for few minutes and switch off the heat.Serve with soft chapati, crispy paratha or steamed rice for a delicious meal.Recipe Link: https://mytastycurry.com/egg-masala-curry-recipe-punjabi-style-egg-masala: Egg Masala Curry © My Tasty Curry Egg Masala Curry

Image credit: My Tasty Curry

The goodness of eggs and the right Punjabi masalas come together to get your taste buds dancing. Its apt for dinner as its rich in protein with very less complex carbs and it goes really well with any type of bread.

Ingredients:

• 4 eggs organic hard boiled

• 1 tbsp oil

• 1 tsp cumin seed

• 1 tsp ginger (finely chopped)

• 1 red onion chopped

• 1 tsp turmeric powder

• 1 tsp red chilli powder

• 1 tsp salt

• 2 green chilli

• 1 tsp coriander powder

• 1 tsp garam masala

• 1 cup tomato fresh puree ( homemade puree recipe )

• 150 ml milk skimmed

• 2 tbsps coriander leaves chopped

Instructions:

Heat a pan on other burner and add oil. When the oil heats up add cumin seeds and chopped ginger.

Cook them for a minute and add finely chopped onion and saute them for 2-3 minutes till they become light pink in color.

Now add turmeric powder, red chilli powder, salt, coriander powder and garam masala powder.

Also add the whole green chilli broken each into two parts.

Cook this all for half minute and add fresh tomato puree.

Mix it all and then cook whole masala for 6-7 minutes over low medium heat. Cook the masala till it starts to leave the sides of the pan.

Add 150ml skimmed milk in small batches, keep the curry stirring all the time.

Bring this gravy to a gentle boil.

While gravy is boiling take out the boiled eggs from the pan and peel them off.

Now gently slide these boiled and peeled eggs in the curry and simmer it for few minutes and switch off the heat.

Serve with soft chapati, crispy paratha or steamed rice for a delicious meal.

Recipe Link: https://mytastycurry.com/egg-masala-curry-recipe-punjabi-style-egg-masala

7. Mac & Cheese Pot Pie With Herbed Crust

Single Serve Mac & Cheese Pot pie which is ready in just about 30 mins. It has a creamy macaroni base and is topped with a bread crust. You can use brown or multigrain bread here and top it with low fat garlic butter and herbs.Ingredients:• 3 Tbsp Butter• 2 Tbsp All Purpose Flour• 2 ½ Cups Milk• 1 cup Cheddar Cheese• ½ cup Mozzarella Cheese• Parsley- Handful• Salt- To taste• 1 Tsp Pepper-• 1 Tsp Chilli Flakes• 1 cup Elbow Macaroni• 2 Bread Slices ( You can Use Brown Bread or Multigrain Bread)Instructions:Boil the macaroni according to packet instructions. Make sure you don't over-boil it.In a pan, add some butter, all-purpose flour and cook it until light brown.Add the milk and cheese and cook it for about 2 mins.Add the boiled macaroni along with the seasonings.Cook it for about 10 mins until its thick and creamy.Grease the ramekins with some butter. Pour the Mac & Cheese mix.Cut the bread slice into circle, brush some milk in the edges and cover the ramekins with it.Make sure you stick the edges well.Top the crust with some butter and herbs.Bake these in a pre-heated oven for about 15 mins at 180 degrees or until golden and crispy.Recipe and Image Link: http://cookingdiarybyshruti.com/mac-cheese-pot-pie-with-herbed-crust/: Mac & Cheese Pot Pie With Herbed Crust © Cooking Diary by Shruti Mac & Cheese Pot Pie With Herbed Crust

Image credit: Cooking Diary by Shruti

Single Serve Mac & Cheese Pot pie which is ready in just about 30 mins. It has a creamy macaroni base and is topped with a bread crust. You can use brown or multigrain bread here and top it with low fat garlic butter and herbs.

Ingredients:

• 3 Tbsp Butter

• 2 Tbsp All Purpose Flour

• 2 ½ Cups Milk

• 1 cup Cheddar Cheese

• ½ cup Mozzarella Cheese

• Parsley- Handful

• Salt- To taste

• 1 Tsp Pepper-

• 1 Tsp Chilli Flakes

• 1 cup Elbow Macaroni

• 2 Bread Slices ( You can Use Brown Bread or Multigrain Bread)

Instructions:

Boil the macaroni according to packet instructions. Make sure you don't over-boil it.

In a pan, add some butter, all-purpose flour and cook it until light brown.

Add the milk and cheese and cook it for about 2 mins.

Add the boiled macaroni along with the seasonings.

Cook it for about 10 mins until its thick and creamy.

Grease the ramekins with some butter. Pour the Mac & Cheese mix.

Cut the bread slice into circle, brush some milk in the edges and cover the ramekins with it.

Make sure you stick the edges well.Top the crust with some butter and herbs.

Bake these in a pre-heated oven for about 15 mins at 180 degrees or until golden and crispy.

Recipe and Image Link: http://cookingdiarybyshruti.com/mac-cheese-pot-pie-with-herbed-crust/

8. Twice Baked Stuffed Potato

Baked Potato is rich in healthy carbs and they can serve as a great side dish or a main course. Filled with roasted peppers and zucchini, this recipe is easy and requires very few ingredients.Ingredients:• 4 large potatoes with skin on, rinsed and scrubbed• 1/3 cup preserved roasted peppers, coarsely chopped• 1 small zucchini, diced• 2 tablespoons grated Parmesan cheese• 2 tablespoons extra virgin olive oil + more for rubbing the potatoes• 1/4 teaspoon salt• 1/8 teaspoon black pepper• 1/4 cup grated non-fat cheese• 2 tablespoons fresh parsley, finely choppedInstructions:Preheat the oven to 400 degrees F.Pierce the potatoes with the tip of a sharp knife then rub them with extra virgin olive oil.Place them on a baking dish then bake them for 1 hour or until they are tender.Collect the potato pulp then chop them coarsely. In a small bowl, mix the peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons extra virgin olive oil, salt and pepper.Fill the hollowed potatoes with the vegetable mixture then bake again for another 25 minutes or until the zucchini are tender.Sprinkle the grated non-fat cheese on top of each of the potatoes and bake again for 5 minutes or until the cheese is completely melted. Garnish with the parsley then serve.Recipe Link: http://skinnyms.com/twice-baked-veggie-stuffed-potato-recipe/: Twice Baked Stuffed Potato © Skinnyms Twice Baked Stuffed Potato

Image credit: Skinnyms

Baked Potato is rich in healthy carbs and they can serve as a great side dish or a main course. Filled with roasted peppers and zucchini, this recipe is easy and requires very few ingredients.

Ingredients:

• 4 large potatoes with skin on, rinsed and scrubbed

• 1/3 cup preserved roasted peppers, coarsely chopped

• 1 small zucchini, diced

• 2 tablespoons grated Parmesan cheese

• 2 tablespoons extra virgin olive oil + more for rubbing the potatoes

• 1/4 teaspoon salt

• 1/8 teaspoon black pepper

• 1/4 cup grated non-fat cheese

• 2 tablespoons fresh parsley, finely chopped

Instructions:

Preheat the oven to 400 degrees F.

Pierce the potatoes with the tip of a sharp knife then rub them with extra virgin olive oil.

Place them on a baking dish then bake them for 1 hour or until they are tender.

Collect the potato pulp then chop them coarsely. In a small bowl, mix the peppers, zucchini, chopped potato pulp, Parmesan cheese, 2 tablespoons extra virgin olive oil, salt and pepper.

Fill the hollowed potatoes with the vegetable mixture then bake again for another 25 minutes or until the zucchini are tender.

Sprinkle the grated non-fat cheese on top of each of the potatoes and bake again for 5 minutes or until the cheese is completely melted. Garnish with the parsley then serve.

Recipe Link: http://skinnyms.com/twice-baked-veggie-stuffed-potato-recipe/

9. Quinoa Casserole

Quinoa is rich in fiber and protien. This quinoa casserole recipe combines the goodness of quinoa along with mixed vegetables and feta cheese. It's healthy and really low in calories. You can throw in your favourite vegetables and make it more interesting.Ingredients:• 2 and 1/2 cups cooked cup quinoa• 1 and 1/2 cups cooked brown lentils• 1 large yellow onion, diced• 3 garlic cloves, minced• 2 tablespoons olive oil• 1 cup fresh baby spinach• 1 pint cherry tomatoes, halved• 2 medium size eggs• 1/2 cup plain, non-fat Greek yogurt (optional)• 6 ounces crumbled feta cheese• 1/2 cup fresh dill• 1/2 teaspoon salt• pinch of black pepperInstructions:Start by warming the olive oil in a large skillet over medium heat. Add the garlic and the onion and cook for about 3 minutes.Then add the spinach and stir together. Cover the skillet with a lid and allow to cook for 5 minutes, removing the lid to stir half way through.Once all of the spinach is wilted, remove from the skillet and set aside on a plate lined with paper towels. This will help absorb some of the excess moisture.Preheat the oven to 375°F and grease a 9 x 13” casserole dish. Combine the cooked quinoa, lentils, spinach mixture and tomatoes in a large bowl and set aside.In a separate bowl, combine the yogurt (if using), eggs, feta, dill, and salt & pepper then stir together.Next add the quinoa mixture to the bowl with the eggs and feta and mix until everything is evenly coated.Pour the mixture into the casserole dish and bake in the oven for 35 to 40 minutes, until light golden brown on top.Allow to cool for at least ten minutes then serve hot and enjoy!Recipe Link: http://makingthymeforhealth.com © makingthymeforhealth Quinoa Casserole

Image credit: makingthymeforhealth

Quinoa is rich in fiber and protien. This quinoa casserole recipe combines the goodness of quinoa along with mixed vegetables and feta cheese. It's healthy and really low in calories. You can throw in your favourite vegetables and make it more interesting.

Ingredients:

• 2 and 1/2 cups cooked cup quinoa

• 1 and 1/2 cups cooked brown lentils

• 1 large yellow onion, diced

• 3 garlic cloves, minced

• 2 tablespoons olive oil

• 1 cup fresh baby spinach

• 1 pint cherry tomatoes, halved

• 2 medium size eggs

• 1/2 cup plain, non-fat Greek yogurt (optional)

• 6 ounces crumbled feta cheese

• 1/2 cup fresh dill

• 1/2 teaspoon salt

• pinch of black pepper

Instructions:

Start by warming the olive oil in a large skillet over medium heat. Add the garlic and the onion and cook for about 3 minutes.

Then add the spinach and stir together. Cover the skillet with a lid and allow to cook for 5 minutes, removing the lid to stir half way through.

Once all of the spinach is wilted, remove from the skillet and set aside on a plate lined with paper towels. This will help absorb some of the excess moisture.

Preheat the oven to 375°F and grease a 9 x 13” casserole dish. Combine the cooked quinoa, lentils, spinach mixture and tomatoes in a large bowl and set aside.

In a separate bowl, combine the yogurt (if using), eggs, feta, dill, and salt & pepper then stir together.

Next add the quinoa mixture to the bowl with the eggs and feta and mix until everything is evenly coated.

Pour the mixture into the casserole dish and bake in the oven for 35 to 40 minutes, until light golden brown on top.

Allow to cool for at least ten minutes then serve hot and enjoy!

Recipe Link: http://makingthymeforhealth.com

10. Indian Saag

A winter dinner meal is incomplete without hot saag with paneer. Its very nutritious and healthy. The calories are very low in this recipe and the best part is that you can eat it almost everyday. It's rich in iron and protien. Easy, quick and gluten free, this recipe is a must try.Ingredients:• 2 Cups Fresh Spinach Leaves• 3/4 Cup Water• 4 Tbsp Olive Oil• 1 Large Yellow Onion, diced• 2 Cloves Garlic, Minced• 1/2 tsp Ginger, ground• 1 1/2 tsp Garam Marsala• 1 tsp Cumin• 2 tsp Salt• 2 Fresh Tomatoes, pureed• 1 cup Paneer Cheese, cubed• 2 Tbsp Coconut MilkInstructions:Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.Puree the fresh tomato until smooth. Set aside in a small bowl. Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.Pour in the tomato puree and cook for 1 minute.Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5 minutes on medium heat. Check seasonings and add more salt, if desired.Serve over rice or with naan bread.Recipe Link: http://www.mynaturalfamily.com: Indian Saag © mynaturalfamily Indian Saag

Image credit: mynaturalfamily

A winter dinner meal is incomplete without hot saag with paneer. Its very nutritious and healthy. The calories are very low in this recipe and the best part is that you can eat it almost everyday. It's rich in iron and protien. Easy, quick and gluten free, this recipe is a must try.

Ingredients:

• 2 Cups Fresh Spinach Leaves

• 3/4 Cup Water

• 4 Tbsp Olive Oil

• 1 Large Yellow Onion, diced

• 2 Cloves Garlic, Minced

• 1/2 tsp Ginger, ground

• 1 1/2 tsp Garam Marsala

• 1 tsp Cumin

• 2 tsp Salt

• 2 Fresh Tomatoes, pureed

• 1 cup Paneer Cheese, cubed

• 2 Tbsp Coconut Milk

Instructions:

Place spinach leaves and water in a saucepan and cover with a lid. Bring to a simmer and cook until leaves are tender. Transfer spinach and remaining water to a blender. Puree spinach until smooth and set aside in a small bowl.

Puree the fresh tomato until smooth. Set aside in a small bowl.

 Heat the olive oil in a large saute pan over medium-high heat. Add the onion and saute for 2-3 minutes, or until soft and translucent. Add the garlic, ginger, garam masala, cumin, and salt, and saute for another minute.

Pour in the tomato puree and cook for 1 minute.

Add in the spinach puree, paneer, and coconut, stir gently, and cook for another 5 minutes on medium heat. Check seasonings and add more salt, if desired.

Serve over rice or with naan bread.

Recipe Link: http://www.mynaturalfamily.com

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