Are you looking for some healthy dinner ideas Tasty? With the rising costs of groceries and the high amount of fast food in our society today, it’s a challenge to prepare delicious meals for your family. Let’s face it, cooking at home is far better than eating out. But many of our busy lifestyles make it a hassle instead of an enjoyment.
High-Fiber Vegetarian Dinners You’ll Want to Make Tonight
Eating more fiber each day can help you reduce your risk for diabetes and heart disease, relieve constipation and even extend your life—plus, it can help you feel fuller for longer. These meals contain at least six grams per serving (that’s 20% of your suggested daily needs) for a deliciously healthy and satisfying meal. Recipes like our Spring Vegetable Minestra with Mint & Basil Pistou and Quinoa Avocado Salad with Buttermilk Dressing are tasty ways to end the day.
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Lemony Lentil & Chard Soup
This satisfying lemony bowlful was inspired by the lentil soup served at the now-closed Lebanese restaurant La Shish in West Bloomfield, Michigan. It keeps well but will thicken, so you may want to thin it with a bit of water or broth when reheating. Serve with warm whole-wheat pita.
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Chickpea Pasta with Mushrooms & Kale
Loading up your pasta with vegetables like the kale and mushrooms here is not only delicious, it also makes the meal more satisfying.
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Southwest Chopped Salad with Tomatillo Dressing
Jicama is the crunchy, sweet tuberous root of a legume native to Central America. If you love it in this salad, try including sticks of it with your next crudités spread.
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Massaged Kale Salad with Roasted Sweet Potato & Black Beans
Loaded with roasted sweet potatoes and shallots, black beans, quinoa, feta and pepitas, this salad makes for a satisfying meatless meal. Not only does massaging the kale tenderize it, it also helps the greens absorb more of the bright dressing.
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Spring Vegetable Minestra with Mint & Basil Pistou
If you don’t already stash Parmesan rinds in your freezer, look for them at a supermarket with a specialty cheese section—ask for them if they’re not prepackaged. You’ll need six to eight rinds.
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Quinoa Avocado Salad with Buttermilk Dressing
Persimmons add sweetness to this tossed green salad that sports a healthy salad dressing. A sprinkling of crispy fried quinoa adds unexpected crunch, putting the salad over the top in the best way.
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Use-It-Up Vegetable Soup
For the best results, choose one “star” vegetable and no more than 3 supporting ones to prevent the flavors from getting muddy—go green with a mixture of broccoli stems, cauliflower leaves and core, wilted kale and spinach, or get a beta carotene boost with leftover winter squash, wrinkly carrots and a parsnip. The addition of potato (perhaps an old one that’s growing roots?) and a scoop of oats give the soup a luxurious mouthfeel without cream, while lemon juice brightens the flavor.
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Cheesy Marinara Beans
This ooey-gooey dish has baked-pasta vibes but features protein-packed beans instead of noodles. Look for dried corona beans, a larger, creamy white bean, at natural-foods stores or online. Cannellini are a good substitute. Serve with a green salad and toasted baguette.
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Smothered Black Soybean Burgers
These flavor-packed burgers get tang from kimchi, umami from soy or fish sauce and heat from gochugaru. Topped with caramelized onions and slaw, they’re super-satisfying.
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Cajun-Spiced Tofu Tostadas with Beet Crema
Crumbled tofu spiced up with Cajun seasoning is layered onto these tostadas with a juicy mango slaw. A dollop of sour cream zhuzhed up with beet and lime adds even more flavor. Look for precooked beets in the produce department of your grocery store.
Low-Calorie Vegetarian Dinners You’ll Want to Make This Summer
Keep your evening light and fresh with these seasonal dinners. Featuring bright summer flavors from ingredients like citrus, zucchini, eggplant and sweet corn, these meatless meals are low in calories but sure to satisfy your craving for something tasty. Recipes like our Grilled Halloumi & Summer Vegetable Tacos and Cheesy Spinach-Zucchini Lasagna are exactly the kind of healthy meals you’ll want to make on repeat this summer.
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Tomato Ricotta Tart
This simple tart showcases gorgeous, multicolored heirloom tomatoes. Aged balsamic vinegar has a beautiful syrupy texture because the longer it ages, the more evaporation takes place. Balsamic glaze can be used in its place, but keep in mind it often has added sugar.
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Pasta with Fresh Tomato Sauce
To avoid a watery sauce, choose tomatoes that are fleshy and have few seeds. Romas (aka plum tomatoes) fit the bill, but there are plenty of heirlooms with a similar flesh-to-seed ratio. The addition of cherry tomatoes brings a burst of sweetness to the dish.
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Zucchini & Corn Enchiladas
Skip rolling and just layer these quick and easy enchiladas. This recipe uses a quick blender sauce, but if you’re short on time, pick up a can of your favorite red enchilada sauce in the international aisle of your grocery store–you’ll need about 3 cups.
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Falafel Salad with Lemon-Tahini Dressing
Deep-fried falafel can be a total grease bomb. But these pan-seared falafel still get crispy in just a few tablespoons of oil with equally satisfying results. Be sure to use dried, instead of canned, chickpeas in this healthy recipe–canned chickpeas add too much moisture.
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Eggplant & Chickpea Baked Pasta
Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean-inspired flavors, but you can use parsley or basil if you prefer.
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Rainbow Veggie Wraps
There’s definitely a sushi vibe to these kid-friendly wraps, which are stuffed with vegetables, cheese and hummus and then rolled and sliced. Serve them with store-bought green goddess, a creamy herb-filled dressing, to take it up a notch with ease. They look impressive but they’re easy enough for kids to assemble themselves for an easy lunch or dinner.
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Cilantro Bean Burgers with Creamy Avocado-Lime Slaw
Lighten up your burger! Bean patties have less saturated fat and more fiber than beef patties. They’re also cheaper and easier to cook indoors–and we promise they’re just as satisfying, especially with the mouthwatering creamy slaw on top.
Low-Calorie Appetizers So Delicious, You’ll Want to Eat Them for Dinner
When you can’t make up your mind about dinner plans, flip the script and enjoy a spread of deliciously snackable appetizers. There’s so much to choose from—fruity canapés, creamy dips, cheesy bites and more—so you can create a collection of small plates that everyone will love. Plus, these recipes are light, low-calorie options, perfect for evenings when you just want to graze. Recipes like our Cauliflower Chicken Nachos and Easy Scallion-Salmon Dip are so tasty, you’ll want to make them your whole dinner.
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Canapés with Peach, Sage & Prosciutto
There are endless ways to change up these canapés–plums and tarragon, cherries and mint, apricots and chervil. Mix 6 ounces of softened goat cheese with 1 tablespoon honey if you can’t find honey chèvre.
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Loaded Black Bean Dip
This is 7-layer black bean dip simplified: just heat and season refried beans, then top with fresh vegetables for a texturally exciting dip.
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Cauliflower Chicken Nachos
Swapping in tender-crisp cauliflower slices for chips in these cauliflower nachos ups your veggie servings for the day.
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This vibrant green hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away! Aquafaba (the liquid from a can of chickpeas) and avocado make this healthy dip extra smooth and creamy. Serve with veggie chips, pita chips or crudités.
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Vegan Cauliflower Buffalo Wings
Looking for a healthy appetizer for your Super Bowl party or another casual get-together? These vegan Buffalo cauliflower wings are sure to hit the spot. Coated in panko breadcrumbs and spices, these Buffalo cauliflower bites are tender on the inside and crispy on the outside–and don’t forget the vegan ranch sauce! This is one of those healthy Super Bowl recipes you won’t be able to resist.
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Easy Scallion-Salmon Dip
Inspired by the classic combination of smoked salmon and cream cheese, this spread is perfect for slathering on a bagel or serving as a dip with bagel chips. This salmon dip recipe is a great way to use up leftovers from Miso-Maple Salmon (see Associated Recipes).
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Lumpiang Sariwa (Fresh Spring Rolls)
These spring rolls (sariwa means fresh in Tagalog) were first introduced to the Philippines by Chinese immigrants and traders. They usually consist of vegetables, meat or seafood, rolled up in lettuce and a thin wrapper.
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Edamame with Ginger Salt
Add zing to convenient frozen edamame with easy homemade seasoning. You’ll have leftover ginger salt—try a sprinkle on steamed or roasted veggies.
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Chive Cheese Crackers
These can’t-stop-at-one healthy crackers are like cheesy shortbread cookies. The texture is slightly crisp on the edges and a bit tender in the center.
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Oysters au Gratin with Spinach & Breadcrumbs
These succulent baked oysters thrill with spicy spinach and a crispy cheese topping.