You are using an older browser version. Please use a supported version for the best MSN experience.

These 50 Healthy (And Delicious) Dinner Recipes Will Get You To Your Weight-Loss Goal

Women's Health logo Women's Health 7/18/2019 by Mallory Creveling, Anna Borges

a white plate topped with meat and vegetables: These healthy dinner recipes are designed to help you lose weight, AND they're delicious. You'll be counting down the minutes 'til you get home. © CHELSEA KYLE These healthy dinner recipes are designed to help you lose weight, AND they're delicious. You'll be counting down the minutes 'til you get home. The weeknight hustle is real.

After getting home from work or a workout, it’s can feel d*mn near torturous to spend even more energy scrounging up a meal, especially one that's healthy and tastes good. (That’s probably why clicking through a delivery app seems so appealing.)

Sure, you could go the meal-prep route—but...that's satisfying for about a month, until cooking literally all of your meals 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.)

But what if you did a mix of both? A.k.a., making super-easy (healthy!) dinners some nights when you want something fast and fresh; then preparing others in advance when you just DGAF about cooking.

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.

1. Coconut-Lime Marinated Shrimp + Voodles

a bowl of food on a plate: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. After 10 minutes, fold in red pepper, shrimp, and remaining cilantro. Sprinkle with remaining scallions and sliced chile.

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

2. Grilled Watermelon + Steak Salad

a plate of food on a table: 50 Healthy Dinners That'll Help You Lose Weight © CHELSEA KYLE 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. Meanwhile, in a bowl, whisk together lemon juice, oil, honey, and a pinch each salt and pepper. Fold in onion and tomatoes.
  3. 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.
  4. Fold herbs into tomato mixture, then gently toss with arugula. Spoon on top of watermelon and serve with steak.

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

3. Smashed Pea and Ricotta Pappardelle

a bowl of food on a plate: 50 Healthy Dinners That'll Help You Lose Weight © TK 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. Cook pasta per package directions. Reserve 1/2 cup cooking water; drain pasta and return to pot.
  2. 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.
  3. 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.

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

4. Grilled Chicken with Smoky Corn Salad

a plate of food on a table: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. Season boneless, skinless chicken-breast halves with salt and pepper and grill on medium-high to cook through, 5 to 6 minutes per side.
  2. Meanwhile, grill limes, cut sides down, and corn until charred, 6 to 8 minutes.
  3. 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.
  4. Serve chicken with corn and remaining lime halves and drizzle with a mixture of olive oil and smoked paprika.

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

Recipe courtesy of Good Housekeeping.

5. White Bean and Tuna Salad with Basil Vinaigrette

a plate of food with broccoli: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. Meanwhile, in a blender, puree shallot, basil, oil, vinegar, and 1/2 teaspoon each salt and pepper until smooth.
  3. 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.

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

Recipe courtesy of Good Housekeeping.

6. Rhubarb and Citrus Salad with Black Pepper Vinaigrette

a bowl of food sitting on a table: 50 Healthy Dinners That'll Help You Lose Weight © Mike Garten 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. Meanwhile, cut away peel and white pith from oranges, then thinly slice.
  3. 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.

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

Recipe courtesy of Good Housekeeping.

7. Pot Sticker Stir-Fry

a bowl of food on a plate: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. 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.
  3. 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.

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

Recipe courtesy of Good Housekeeping.

8. Grilled Basil Chicken and Zucchini

a plate of food on a table: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. Cook rice per package directions.
  2. Zest lime into large bowl, then squeeze in 2 tablespoons juice. Finely grate garlic into bowl, then stir in soy sauce, sugar, and chile.
  3. 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.
  4. Cut zucchini and chicken into pieces and toss in sauce; fold in basil and serve over rice with lime wedges.

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

Recipe courtesy of Good Housekeeping.

9. Chicago-Style Chicken Dogs

a tray of food on a plate: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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.
  2. Grill sausages, turning occasionally, until lightly charred and heated through, 10 to 12 minutes. If desired, grill buns.
  3. 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.

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

Recipe courtesy of Good Housekeeping.

10. Steak and Rye Panzanella

a bowl of salad on a plate: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. 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 ¼ teaspoon salt.
  2. 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.
  3. In a large bowl, toss kale, grilled vegetables, and bread with half of dressing and let sit, tossing occasionally.
  4. Meanwhile, rub steak with remaining 1 tablespoon olive oil and season with ½ 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.

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

Recipe courtesy of Good Housekeeping.

11. Cheesy Tex-Mex Stuffed Chicken

a plate of food on a table: 50 Healthy Dinners That'll Help You Lose Weight © Danielle Occhiogrosso Daly 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. Heat oven to 450°F. In bowl, combine scallions and seeded jalapeños, 1/4 cup cilantro (chopped) and lime zest, then toss with Monterey Jack cheese.
  2. 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.
  3. 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.
  4. 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.

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

Recipe courtesy of Good Housekeeping.

12. Herb-Roasted Chicken and Cherry Tomatoes

a plate of food with a slice of pizza: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

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

Directions:

  1. Heat oven to 450°F. 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.
  2. 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.
  3. Meanwhile, prepare polenta.
  4. 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.

Per serving: 445 calories, 17.5 g fat (4 g saturated), 32 g protein, 455 mg sodium, 37 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

13. Red Curry Shrimp and Cilantro Rice

a plate of food on a table: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

  • 1 c. long-grain white rice
  • 1 tsp. grated lime zest
  • 2 tbsp. fresh lime juice
  • 1 c. cilantro (chopped)
  • 1 tbsp. canola oil
  • 1 1-inch piece ginger (cut into matchsticks)
  • 2 cloves garlic (thinly sliced)
  • 2 tbsp. Thai red curry paste
  • 1 13.5-oz can light coconut milk
  • 1 tbsp. fish sauce
  • 1 1/2 lb. baby bok choy (4 to 6 heads, trimmed and leaves separated, large leaves halved lengthwise)
  • 1 lb. peeled and deveined shrimp

Directions:

  1. Cook long-grain white rice. Fluff with fork and fold in grated lime zest and cilantro.
  2. Heat canola oil in large skillet on medium. Add ginger and garlic, and sauté 2 minutes.
  3. Stir in Thai red curry paste and cook 2 minutes. Stir in light coconut milk and fish sauce and simmer 3 minutes.
  4. Stir in baby bok choy and peeled and deveined shrimp and cook until shrimp are opaque throughout, 3 to 4 minutes. Stir in fresh lime juice. Serve over rice with additional cilantro, sliced red chiles, and lime wedges if desired.

Per serving: 405 calories, 11 g fat (6.5 g saturated), 24 g protein, 1,570 mg sodium, 51 g carb, 4 g fiber

Recipe courtesy of Good Housekeeping.

14. Grilled Pork with Charred Harissa Broccoli

a plate of food with a fork and knife: 50 Healthy Dinners That'll Help You Lose Weight © DANIELLE OCCHIOGROSSO DALY 50 Healthy Dinners That'll Help You Lose Weight

Ingredients:

  • 2 lemons
  • 1 1/2 lb. pork tenderloin
  • 3 tbsp. plus 1 tsp olive oil
  • Kosher salt
  • Pepper
  • 1 large head broccoli (about 1 1/4 lbs), trimmed and cut into large florets
  • 2 tbsp. harissa

Directions:

  1. Heat grill to medium-high. Finely grate zest of 1 lemon and set aside, then cut both lemons in half. Brush pork with 1 teaspoon oil and season with 1/2 teaspoon salt. Grill pork, turning occasionally, until it reaches 140°F on instant-read thermometer, 18 to 20 minutes. Transfer to cutting board and let rest at least 5 minutes.
  2. Meanwhile, coat broccoli with 1 tablespoon olive oil and grill along with pork, turning often, until just tender and charred. Grill lemon until charred, 1 to 2 minutes.
  3. Mix harissa with remaining 2 tablespoon oil and toss with broccoli; sprinkle with lemon zest.
  4. Squeeze lemon halves over pork, then slice pork. Serve with broccoli and grilled lemon wedges.

Per serving: 330 calories, 16.5 g fat (3.5 g saturated), 38 g protein, 385 mg sodium, 8 g carb, 3 g fiber

Recipe courtesy of Good Housekeeping.

15. Loaded Spaghetti

a bowl of food on a plate: Loaded Spaghetti © Lisa Shin Loaded Spaghetti

Ingredients:

  • 1 cup sliced bell pepper
  • 1/2 cup sliced red onion
  • 1 tsp olive oil
  • 1 cup cooked whole-wheat spaghetti
  • 2/3 cup cooked edamame

Directions:

  1. Sauté peppers and onions in oil until onions are translucent.
  2. Toss with pasta and edamame.

Per serving: 420 cal

16. Cookout for One

a plate of food on a table: Cookout for One © Lisa Shin Cookout for One

Ingredients:

  • 1 organic beef hot dog
  • 1/2 cup organic baked beans
  • 1 whole-wheat hot dog bun
  • 1/2 Tbsp whole-grain mustard
  • 1/2 Tbsp sweet relish
  • 1 cup sliced honeydew melon

Directions:

Cook hot dog, and heat baked beans in a saucepan. Serve hot dog in the bun, topped with mustard and relish, with beans and melon on the side.

Per serving: 490 cal

17. Summer Farrotto

a bowl of food on a plate: Summer Farrotto © Lisa Shin Summer Farrotto

Ingredients:

  • 1 boneless, skinless chicken breast (3 oz)
  • 2 Tbsp olive oil, divided
  • 1/4 cup sliced red onion
  • 1 cup diced yellow squash
  • 1/2 cup dry farro
  • 1 Tbsp chopped parsley
  • 1 Tbsp grated Parmesan cheese

Directions:

  1. Pan-sear chicken in 1 Tbsp oil, seasoning with salt and pepper to taste, then dice.
  2. Sauté onion and squash with remaining oil. Stir in farro until coated in oil. Add 2/3 cup water, bring to a boil, stir, reduce heat, and cover. Cook 20 minutes or until soft. Stir in chicken, parsley, and cheese, and serve.

Per serving: 490 cal

18. Beef and Veggie Salad Bowl

a bowl of salad: Beef and Veggie Salad Bowl © Levi Brown Beef and Veggie Salad Bowl

Ingredients:

  • 2 Tbsp dry red quinoa
  • 2 cups mesclun greens
  • 3 oz cooked lean beef, cubed
  • 1/2 cup chopped broccoli florets
  • 1/4 red bell pepper, chopped
  • 2 tsp olive oil
  • 1 tsp red wine vinegar

Directions:

  1. Cook quinoa as directed.
  2. Toss with greens, beef, broccoli, and pepper in a bowl.
  3. Whisk oil and vinegar for dressing.

Per serving: 320 cal

19. Bow Ties with Spring Vegetables

a bowl of salad: Bow Ties with Spring Vegetables © Mitch Mandel Bow Ties with Spring Vegetables

Ingredients:

  • 2 oz dry whole-grain farfalle pasta
  • 2 tsp olive oil
  • 1/2 cup artichoke hearts
  • 1/4 cup sliced red onion
  • 1/4 cup peas
  • 1 Tbsp chopped fresh mint

Directions:

  1. Cook pasta as directed and toss with oil, vegetables, and mint.
  2. Season with salt and pepper to taste.

Per serving: 370 cal

20. Half-Homemade Soup with Asparagus

a bowl of food: Half-Homemade Soup with Asparagus © Levi Brown Half-Homemade Soup with Asparagus

Ingredients:

  • 4 oz boneless, skinless chicken breast
  • 1 cup Amy's Organic Chunky Vegetable soup
  • 2 Tbsp dry quinoa
  • 1 cup chopped kale
  • 10 small asparagus spears
  • 2 tsp soy sauce
  • 1/8 tsp grated fresh ginger

Directions:

  1. Bake chicken at 350°F for 25 minutes, then shred with a fork.
  2. Meanwhile, combine soup, quinoa, and kale in a saucepan, bring to a boil, and simmer until quinoa is done, about 15 minutes. Add chicken.
  3. Steam asparagus, then toss with soy sauce and ginger. Serve asparagus on the side.

Per serving: 330 cal

21. Pork with Veggies

a plate of food with a fork: Pork with Veggies © Levi Brown Pork with Veggies

Ingredients:

  • 1 pork tenderloin (4 oz)
  • 1 cup steamed green beans
  • 2 Tbsp sliced almonds
  • 1 baked sweet potato

Directions:

  1. Season pork with salt and pepper, sear in an ovenproof skillet coated with cooking spray, and transfer to a 450°F oven for 15 minutes.
  2. Slice and serve with green beans topped with almonds, and a sweet potato.

Per serving: 370 cal

22. Pizza Party

a plate of food: Pizza Party © Levi Brown Pizza Party

Ingredients:

  • 1 Amy's Light 'N Lean Italian Vegetable Pizza
  • 3 oz broccoli slaw
  • 1/4 cup black beans
  • 1/4 cup sliced scallions
  • 1 tsp olive oil
  • 1 oz lemon juice

Directions:

  1. Bake pizza.
  2. Blend slaw, beans, scallions, oil, and lemon juice, and serve on the side.

Per serving: 400 cal

23. Baked Chicken with Mushrooms and Sweet Potato

a plate of food: Baked Chicken with Mushrooms and Sweet Potato © Levi Brown Baked Chicken with Mushrooms and Sweet Potato

Ingredients:

  • 1/2 skinless chicken breast
  • 1 cup baby portobello mushrooms, sliced
  • 1 Tbsp chives
  • 1 Tbsp olive oil
  • 1 medium sweet potato

Directions:

  1. In a 350°F oven, bake chicken, topped with mushrooms, chives, and oil, for 15 minutes.
  2. Microwave sweet potato for five to seven minutes.

Per serving: 382 cal

24. Shrimp Ceviche

a vase filled with fruit: Beef and Veggie Salad Bowl © Levi Brown Beef and Veggie Salad Bowl

Ingredients:

  • 1/2 cup chopped cucumber
  • 1/3 cup chopped jicama
  • 1/3 cup chopped mango
  • 1 Tbsp chopped onion
  • 1/4 cup sliced avocado
  • 1 tomato, sliced
  • 1 cup cooked shrimp
  • 1/4 cup lemon juice
  • 1 tsp red pepper

Directions:

  1. Toss together, and dress with lemon juice.

Per serving: 430 cal

25. Light Lasagna

a plate of food: Light Lasagna © Levi Brown Light Lasagna

Ingredients:

  • 1/2 cup cooked whole-wheat spaghetti
  • 1/4 cup part-skim ricotta
  • 1/3 cup prepared tomato sauce
  • 1/2 tsp crushed red chili flakes
  • 1 Coleman Natural Mild Italian Chicken Sausage link, cooked
  • 2 cups spinach

Directions:

  1. Combine pasta, ricotta, sauce, and chili flakes, then crumble sausage on top. Add spinach, and let wilt.

Per serving: 350 cal

26. Chicken with Cheesy Broccoli Soup

Chicken with Cheesy Broccoli Soup © Levi Brown Chicken with Cheesy Broccoli Soup

Ingredients:

  • 1 cup chopped broccoli
  • 1 cup chopped parsnips
  • 3/4 cup nonfat chicken stock
  • 1/4 cup low-fat shredded cheddar cheese
  • 1 Tbsp sliced almonds
  • 4 oz chicken breast
  • 1 tsp lemon juice
  • Salt and pepper, to taste

Directions:

  1. Steam broccoli and parsnips, then puree with stock and cheddar; sprinkle with nuts.
  2. Bake chicken, top with lemon juice, and season.

Per serving: 360 cal

27. Cilantro Shrimp with Squash, Chard, and Wild Rice

a plate of food: Cilantro Shrimp with Squash, Chard, and Wild Rice © Plamen Petkov Cilantro Shrimp with Squash, Chard, and Wild Rice

Ingredients:

  • 8 large shrimp
  • 1 Tbsp olive oil
  • 2 tsp fresh cilantro
  • 2 tsp fresh lime juice
  • 1 yellow squash, sliced
  • 1 cup Swiss chard
  • 1/4 cup dry wild rice blend
  1. Sear shrimp in olive oil over medium heat for three to four minutes, seasoning with cilantro and lime juice.
  2. Steam squash and chard for five to seven minutes, and cook rice according to package directions.

Per serving: 370 cal

28. Lemon Chicken with Gazpacho

a close up of food: Lemon Chicken with Gazpacho © Levi Brown Lemon Chicken with Gazpacho

Ingredients (chicken):

  • 3 1/2 oz chicken breast
  • 1 Tbsp olive oil
  • 1/2 lemon, sliced
  • 1 tsp fresh rosemary

Ingredients (gazpacho):

  • 1 cup stewed tomatoes
  • 3 cloves garlic, minced
  • 1/2 cup onion, chopped
  • 1/4 cup cucumber, chopped
  • 1/4 cup green pepper, chopped
  • 1 Tbsp white wine vinegar

Directions:

  1. Coat chicken with olive oil. Cover with lemon slices and rosemary, and bake at 350°F for 25 to 30 minutes.
  2. Combine gazpacho ingredients in a blender, then serve at room temperature with chicken.

Per serving: 414 cal

29. Zesty Tofu and Quinoa

a bowl of salad on a plate: Zesty Tofu and Quinoa © Levi Brown Zesty Tofu and Quinoa

Ingredients:

  • 1 cup cooked quinoa
  • 2 oz extra-firm tofu, cubed
  • 3 Tbsp diced red pepper
  • 3 Tbsp diced green pepper
  • 1 tsp cilantro
  • 2 Tbsp diced avocado
  • 2 tsp fresh lime juice

Directions:

  1. Combine all ingredients.

Per serving: 320 cal

30. Confetti Pesto Pasta

a close up of food: Confetti Pesto Pasta © Kang Kim Confetti Pesto Pasta

Ingredients:

  • 1/4 pint cherry tomatoes
  • 1/3 cup cooked green beans
  • 1/3 cup diced chicken breast
  • 1/4 cup pesto sauce
  • 1/4 tsp each salt and pepper
  • 1 cup cooked linguine
  • 1/4 cup shredded Parmesan

Directions:

  1. Combine tomatoes, cooked green beans, diced chicken breast, pesto sauce, and salt and pepper in a bowl. Add cooked linguine. Garnish with shredded Parmesan.

Per serving: 417 cal

31. Asian Turkey Lettuce Cups

a plate of food with broccoli: Asian Turkey Lettuce Cups © Levi Brown Asian Turkey Lettuce Cups

Ingredients (turkey):

  • 4 oz ground lean turkey
  • 1/2 cup white mushrooms, chopped
  • 1 tsp minced garlic
  • 1/4 cup shelled and cooked edamame
  • 2 Boston lettuce leaves
  • 2 Tbsp sliced scallion

Ingredients (sauce):

  • 1/2 Tbsp hoisin sauce
  • 1 tsp low-sodium soy sauce
  • 1/2 tsp rice vinegar

Ingredients (slaw):

  • 1/2 cup shredded red cabbage and green cabbage
  • 1/4 cup sliced jicama
  • 1/4 cup grated carrot
  • 1 tsp olive oil
  • 1/2 tsp rice vinegar

Directions:

  1. In a nonstick skillet coated with cooking spray, sauté first three ingredients for five minutes.
  2. Add edamame, scoop mix onto lettuce, top with scallion, and wrap up. Drizzle with sauce, and serve slaw on the side.

Per serving: 329 cal

32. Pork with Roasted Vegetables

a plate of food: Pork with Roasted Vegetables © Levi Brown Pork with Roasted Vegetables

Ingredients:

  • 3 oz pork tenderloin
  • 1 cup baked cubed butternut squash
  • 2 cups brussels sprouts cooked in 1 Tbsp olive oil
  • 1/2 tsp salt
  • 1 tsp black pepper

Directions:

  1. Roast pork tenderloin at 375°F, then serve with vegetables.

Per serving: 405 cal

33. Mushroom Bison Burger

a sandwich on a plate: Mushroom Bison Burger © Levi Brown Mushroom Bison Burger

Ingredients:

  • 4 oz grass-fed bison burger
  • 1 portobello mushroom, grilled
  • 1 slice red onion
  • 2 slices tomato
  • 2 lettuce leaves
  • 1 Arnold Artisan Ovens Multi-Grain Flatbread

Directions:

  1. Grill mushroom and burger, and top with onion, tomato, and lettuce on flatbread.

Per serving: 374 cal

34. Salmon with Lemon and Dill

a plate of food with broccoli: Salmon with Lemon and Dill © Levi Brown Salmon with Lemon and Dill

Ingredients:

  • 5 oz wild Atlantic salmon
  • 1 Tbsp lemon juice
  • 1 tsp dill
  • 2/3 cup parsnips
  • 1 1/2 cup chopped broccoli, steamed

Directions:

  1. Sprinkle salmon with lemon juice and dill and bake for 15 minutes at 225°F.

Per serving: 261 cal

35. Shrimp Pasta with Salad

a plate of food: Shrimp Pasta with Salad © Levi Brown Shrimp Pasta with Salad

Ingredients (pasta):

  • 1/2 cup dry rigatoni, cooked
  • 3 oz shrimp, poached
  • 1/2 cup oil-packed sun-dried tomatoes, drained and pureed
  • 3 large black olives, sliced
  • 1/2 Tbsp pine nuts
  • 2 tsp grated Parmesan

Ingredients (salad):

  • 1 cup romaine lettuce
  • 1/4 cup chopped tomato
  • 1/2 cup sliced cucumber
  • 1/2 Tbsp balsamic vinegar

Directions:

  1. Toss pasta with shrimp, sun-dried tomatoes, olives, and pine nuts. Top with Parmesan. Serve alongside the salad.

Per serving: 465 cal

36. Seared Scallops with Lemon Juice and Sage

a white plate topped with meat and vegetables: Seared Scallops with Lemon Juice and Sage © Levi Brown Seared Scallops with Lemon Juice and Sage

Ingredients:

  • 2 tsp canola oil
  • 3 oz sea scallops
  • 2 tsp lemon juice
  • 1/2 tsp ground sage
  • 1 1/2 cups cubed roasted acorn squash
  • 2 cups kale sautéed in 2 tsp olive oil

Directions:

  1. Heat canola oil in a large nonstick skillet over high heat. Add scallops and cook without stirring until well browned, around two minutes. Flip scallops and cook until the sides are firm and centers opaque, 30 to 90 seconds.
  2. Drizzle with lemon juice, and sprinkle sage on top. Serve with squash and kale.

Per serving: 496 cal

37. Cheesy Veggie Pasta

a plate of food: Cheesy Veggie Pasta © Levi Brown Cheesy Veggie Pasta

Ingredients:

  • 1/2 cup whole-wheat macaroni
  • 1 cup crushed whole, peeled canned tomatoes
  • 1/2 cup low-fat ricotta cheese
  • 3/4 cup chopped spinach
  • 1 cup zucchini wedges
  • 2 tsp olive oil

Directions:

  1. Cook vegetables over medium-high heat, then combine with cooked macaroni and cheese.

Per serving: 439 cal

38. Teriyaki Beef with Veggies

a white plate topped with meat and vegetables: Teriyaki Beef with Veggies © Levi Brown Teriyaki Beef with Veggies

Ingredients:

  • 3 oz grass-fed beef tenderloin, cubed
  • 2 Tbsp reduced-sodium teriyaki sauce
  • 1 Tbsp light honey-mustard dressing
  • 2 tsp olive oil
  • 1/4 cup sliced carrots
  • 1/2 cup chopped broccoli
  • 1/4 cup sliced water chestnuts
  • 1/4 cup sliced peppers
  • 1/2 cup cooked brown rice

Directions:

  1. Marinate beef in teriyaki and dressing for 30 minutes.
  2. Heat olive oil in a pan, and cook beef one to two minutes.
  3. Add veggies, and cook for another five to seven minutes until beef is browned. Serve over rice.

Per serving: 506 cal

39. Shrimp and Broccoli Pasta Salad

a plate of food with broccoli: Shrimp and Broccoli Pasta Salad © Levi Brown Shrimp and Broccoli Pasta Salad

Ingredients:

  • 4 oz cooked shrimp
  • 1/2 cup cooked whole-wheat elbow macaroni
  • 1/2 steamed broccoli
  • 4 sun-dried tomatoes, halved
  • 1 tsp capers
  • 2 Tbsp red wine vinegar
  • 1/4 tsp onion powder
  • 1/2 tsp oregano

Directions:

  1. Toss all ingredients, and serve cold.

Per serving: 312 cal

40. Chicken Parmigiana with Penne

a plate of food with broccoli: Chicken Parmigiana with Penne © Jeff Harris Chicken Parmigiana with Penne

Ingredients:

  • 4 oz grilled chicken, diced
  • 1/2 cup tomato sauce
  • 1 cup spinach
  • 1/2 cup whole-wheat penne
  • 1 1/2 Tbsp grated Parmesan

Directions:

  1. Sauté spinach in one teaspoon olive oil, and toss with chicken, penne, and tomato sauce. Top with Parmesan.

Per serving: 437 cal

41. Beef Stir-Fry with Butternut Squash Soup

a plate of food: Beef Stir-Fry with Butternut Squash Soup © Plamen Petkov Beef Stir-Fry with Butternut Squash Soup

Ingredients (stir-fry):

  • 3 oz steak tenderloin fillet, sliced thin
  • 1/2 cup sliced shiitake mushrooms
  • 1/2 onion, sliced
  • 2 tsp olive oil
  • 1/3 cup cooked bulgur
  • 1/2 cup Pacific Natural Foods organic light-sodium butternut squash soup

Directions:

  1. Stir-fry beef, onion, and mushroom, and serve over bulgur.

Per serving: 450 cal

42. Jambalaya Blend with Veggies

a hot dog and salad: Jambalaya Blend with Veggies © Levi Brown Jambalaya Blend with Veggies

Ingredients:

  • 1 veggie burger
  • 1/2 cup cooked brown rice
  • 2 Tbsp corn
  • 2 Tbsp salsa
  • 1/2 cup chopped red, green, or yellow bell peppers
  • 3/4 cup diced squash
  • 3/4 cup diced zucchini
  • 1/4 cup chopped red onion
  • 1 tsp olive oil
  • Salt, to taste

Directions:

  1. Cook burger in pan spritzed with cooking spray, then chop burger and combine with rice, corn, and salsa.
  2. Toss veggies with oil and salt, roast for 15 to 20 minutes, and serve on the side.

Per serving: 360 cal

43. Cod with Rosemary Polenta and Beans

a plate of food with broccoli: Cod with Rosemary Polenta and Beans © Levi Brown Cod with Rosemary Polenta and Beans

Ingredients:

  • 3 oz cod
  • 1 tsp chopped fresh parsley
  • Dash of salt and pepper
  • 1/4 cup dry polenta
  • 1/2 cup 1 percent milk
  • 1 Tbsp pine nuts
  • 1/2 tsp rosemary
  • 1/2 cup cooked green beans

Directions:

  1. Season cod with parsley, salt, and pepper, then steam for eight minutes.
  2. Cook polenta with milk, per package instructions, then top with pine nuts and rosemary. Serve with green beans.

Per serving: 352 cal

44. Shaved Zucchini Salad

a plate is filled with fresh fruit and vegetables: shaved zucchini salad © Tara Donne shaved zucchini salad

Ingredients:

  • 2 medium zucchini, ribboned
  • 1 cup halved cherry tomatoes
  • 2 Tbsp pitted and chopped Kalamata olives
  • 2 Tbsp diced feta cheese
  • 1 Tbsp pine nuts, toasted
  • 1½ Tbsp extra virgin olive oil
  • ½ Tbsp apple cider vinegar
  • ½ Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • ¼ tsp freshly ground black pepper

Directions:

  1. Combine oil, vinegars, garlic, and pepper in a small jar and set aside.
  2. Add zucchini, tomatoes, olives, feta, and pine nuts in a bowl. Pour dressing over vegetables and cheese, toss to coat, and serve.

Per serving: 430 cal, 35 g fat (7 g sat), 26 g carbs, 15 g sugar, 610 mg sodium, 6 g fiber, 10 g protein.

Courtesy of Prevention

45. Jalapeño-Watermelon Salad

a pizza sitting on top of a plate of food: jalapeno watermelon salad © Tara Donne jalapeno watermelon salad

Ingredients:

  • 3 Tbsp extra virgin olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp balsamic vinegar
  • 1 clove garlic, minced
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • 3 c arugula
  • 2 c diced seedless watermelon
  • ½ c halved cherry tomatoes
  • ¼ c diced red onion
  • 2 Tbsp diced feta cheese
  • 2 Tbsp minced fresh mint
  • 1 Tbsp seeded and minced jalapeño

Directions:

  1. Combine olive oil, vinegars, garlic, salt, and pepper in a large bowl. Whisk until emulsified.
  2. Add the arugula, watermelon, tomatoes, onion, feta, mint, and jalapeño. Toss with your hands to combine well. Serve immediately.

Per serving: 200 cal, 16 g fat (3 g sat), 13 g carbs, 9 g sugar, 470 mg sodium, 1 g fiber, 3 g protein.

Courtesy of Prevention

46. Eggplant Parmesan

a pizza sitting on top of a pan on a table: eggplant parmesan © Travis Rathbone eggplant parmesan

Ingredients:

  • 1 large eggplant
  • 2 zucchini
  • 2 Tbsp olive oil, plus more for roasting vegetables
  • 1/4 tsp sea salt
  • 1 cup low-fat mozzarella
  • 1 cup freshly grated Parmesan, divided
  • 1/4 cup chopped fresh oregano
  • 3/4 cup quinoa
  • 1/4 cup chia seeds
  • 1/4 cup fresh basil
  • 1/4 tsp freshly ground pepper
  • 1 jar marinara sauce (24 oz), no added salt or sugar
  • 2 cups fresh spinach

Directions:

  1. Peel the eggplant and zucchini and slice. Brush both sides with oil and arrange on a baking sheet. Sprinkle with salt and roast in a 400°F oven until tender, about 12 to 14 minutes.
  2. Combine mozzarella, half the Parmesan, and oregano. Separately, mix quinoa, chia, remaining Parmesan, 2 tablespoons oil, basil, and pepper.
  3. Spread half the marinara in a baking dish. Layer with half the vegetables, spinach, and cheese-oregano mixture. Repeat. Top with quinoa blend and bake for 25 to 30 minutes. Serves six.

Per serving: 350 cal, 18 g fat (5g sat), 33 g carbs, 11 g sugar, 510 mg sodium, 8 g fiber, 18g protein.

47. Spaghetti and Meatballs

a bowl of food on a blue plate: spaghetti and meatballs © Tara Donne spaghetti and meatballs

Ingredients:

  • 1 lb lean ground turkey
  • 1 cup cooked farro
  • 1 cup spinach leaves
  • 4 egg whites
  • 4 Tbsp chopped onion
  • 1 tsp oregano
  • 1 tsp turmeric
  • Pinch of salt and pepper
  • 4 sweet potatoes
  • 4 Tbsp grated Asiago cheese

Directions:

  1. Preheat oven to 350°F.
  2. To make meatballs, mix together the first eight ingredients by hand, then roll into 16 balls, each about 1 inch in diameter. Place the balls on a sheet pan lined with parchment paper. Bake for about 30 minutes, or until golden brown on top.
  3. Meanwhile, wash and peel sweet potatoes. Then, using the peeler, make thin ribbons from the flesh of the potatoes. Blanch ribbons in boiling salted water, then drain.
  4. Serve meatballs atop the ribbons, sprinkled with grated Asiago. Serves four.

Per serving: 330 cal, 4 g fat (1.5 g sat), 38 g carbs, 6 g sugar, 260 mg sodium, 6 g fiber, 37 g protein.

48. Sweetgreen Portobello, Squash, and Wild Rice Bowl with Ginger Miso Dressing

a bowl of food: portobello squash wild rice © Sweetgreen portobello squash wild rice

Ingredients (bowl):

  • 2 cups cooked wild rice, warm
  • 4 cups kale leaves, shredded
  • 1 handful basil leaves, torn
  • 3 Portobello mushrooms, stemmed, diced, and roasted
  • 1 small butternut squash, peeled, diced, and roasted
  • 1 small red onion, peeled, diced, and roasted
  • 1 medium red beet, peeled and diced

Ingredients (dressing):

  • 2 Tbsp sweet white miso paste
  • 2 Tbsp tamari or soy sauce
  • 1 Tbsp sriracha (optional)
  • 2 Tbsp rice vinegar
  • ½ tsp sesame oil
  • ¼ cup warm water
  • 2 Tbsp mirin
  • 1 thumb-sized piece of ginger, peeled and minced
  • 1 garlic clove, smashed and minced
  • ½ cup grape seed oil

Directions:

  1. Combine all dressing ingredients except grape seed oil in a blender on low until smooth. Increase speed to medium while adding grape seed oil. Set aside.
  2. Combine all of the salad ingredients in a large mixing bowl, and toss with your preferred amount of dressing. Serve immediately. Serves six to eight.

Per serving: 455 cal

49. Eggplant and Zucchini Lasagna

a pizza sitting on top of a wooden table: eggplant zucchini lasagna © Ted Cavanaugh eggplant zucchini lasagna

Ingredients:

  • 1 Tbsp olive oil
  • 2 garlic cloves, minced
  • 1/4 white onion, diced
  • 1 can (28 oz) whole tomatoes, drained
  • 2 cups ricotta cheese
  • Zest of 1/2 lemon
  • 6 basil leaves, chopped, plus more for serving
  • 3 parsley sprigs (leaves only), chopped
  • 1 small eggplant, thinly sliced
  • 1 small zucchini, thinly sliced
  • 8 oz fresh part-skim mozzarella, sliced

Directions:

  1. In a cast-iron pan on medium high, heat the oil, garlic, and onion, 3 to 5 minutes.
  2. Add the tomatoes; stir occasionally till thickened, 5 to 10 minutes.
  3. In a large bowl, mix the ricotta, zest, and herbs; season with salt and pepper. Spoon out half the sauce; set aside.
  4. Now do layers in the pan: half the vegetables; half the ricotta mix; repeat; the rest of the sauce; mozzarella.
  5. Bake in a 400°F oven, lid on, till tender, 20 to 30 minutes. Uncover and bake till the cheese is bubbly, another 5 to 10 minutes. Serves six.

Per serving: 313 calories, 20 g fat, 16 g carbs, 4 g fiber, 21g protein.

Recipe courtesy of Men's Health

50. Rosemary-Roasted Vegetables with Manchego Cheese and Serrano Ham

a pizza sitting on top of a wooden table: roasted vegetables and cheese © Mitch Mandel roasted vegetables and cheese

Ingredients:

  • 1/2 lb asparagus, trimmed and cut into 2-inch pieces
  • 1/2 lb small brussels sprouts, halved
  • 2 tsp chopped fresh rosemary
  • 2 tsp olive oil
  • 1 oz Serrano ham, torn into pieces
  • 1 Tbsp sherry vinegar
  • 2 Tbsp shaved manchego cheese

Directions:

  1. Preheat oven to 425°F.
  2. On a baking sheet, combine asparagus, brussels sprouts, rosemary, oil, and a pinch of freshly ground black pepper.
  3. Roast vegetables, stirring once, until tender and just charred, about 20 minutes. Stir in ham and vinegar; roast for 2 minutes more.
  4. Serve with cheese scattered on top.

Per serving: 322 cal, 19 g fat (6 g sat), 23 g carbs, 7 g sugar, 935 mg sodium, 10 g fiber, 21 g protein.

Gallery: 50 worst ways to lose weight (Eat This, Not That!)

AdChoices
AdChoices

More from Women's Health

Women's Health
Women's Health
image beaconimage beaconimage beacon