Healthy Recipes To Lose Weight Dinner

Once you see how easy it is to cook your way to thin, check out these ways to lose weight in 4 seconds.

Crispy Cod with Sweet Potato Fries

Total Time: 35 minutes
Serves: 4
Nutrition: 282 calories, 11 g fat (2 g saturated fat), 235 mg sodium, 4 g fiber, 4 g sugar, 23 g protein

If you’re looking to take an average fish and chips dinner to the next level, this recipe is sure to do the trick. This flaky, delicious white fish is made in the oven instead of deep fried, so it’s healthy and quick.

Get our recipe for Crispy Cod with Sweet Potato Fries.

Sheet-Pan Italian Pork Chops

Total Time: 40 minutes
Serves: 2
Nutrition: 702 calories, 52 g fat (9 g saturated fat), 832 mg sodium, 16 g carbs, 6 g fiber, 4 g sugar, 47 g protein

Not only do you get a well-rounded meal with the meat and veggies in this recipe, but these pork chops can be prepped and in the oven in minutes. And did we mention they’re keto?

Butter-Baked Salmon and Asparagus

keto butter baked salmon with asparagus on the side horizontal

Total Time: 20 minutes
Serves: 2
Nutrition: 586 calories, 52 g fat (16 g saturated fat), 721 mg sodium, 3 g fiber, 3 g sugar, 26 g protein

Even though this is the ultimate no-frills recipe, it doesn’t look it when it comes out of the oven. All you have to do is trim the asparagus and melt the butter before letting your oven do the rest.

Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa

Total Time: 27 minutes
Serves: 2
Nutrition: 392 calories, 23 g fat (4 g saturated fat), 536 mg sodium, 6 g fiber, 3 g sugar, 35 g protein

This swordfish is taken to the next-level with this blueberry-avocado salsa. It takes less than 5 minutes to prep and the dynamic flavors give a whole new identity to the swordfish underneath.

Zucchini Noodles with Bacon Vinaigrette

Total Time: 20 minutes
Serves: 1
Nutrition: 296 calories, 22 g fat (8 g saturated fat), 637 mg sodium, 3 g fiber, 5 g sugar, 16 g protein

If you’re looking for a breakfast-for-dinner type of deal, this zoodles recipe is the one for you. It takes nearly no time to make and brings in the bacon and egg flavors that pasta carbonara has, but with a zucchini noodle twist.

Pesto Chicken

Total Time: 30 minutes
Serves: 2
Nutrition: 834 calories, 56 g fat (26 g saturated fat), 1,235 mg sodium, 9 g fiber, 8 g sugar, 66 g protein

This one-pan recipe is easy to make and packed with flavor. Chicken is your best friend when it comes to cooking up something light in no time, and can really wear a thousand different (flavor) hats.

Warm Kale-Quinoa Salad

kale quinoa salad with apples and walnuts in two white bowls

Total Time: 30 minutes
Serves: 4
Nutrition: 377 calories, 11 g fat (4 g saturated), 299 mg sodium, 17 g fiber, 14 g sugar, 13 g protein

Three superfoods, zesty flavors, and crunch to boot—what else could you possibly want in a salad. The fact that it comes together in under 30 minutes is an added bonus, so you can practice self-care on busy weeknights, too.

Garam Masala Chicken Skewers

Total Time: 40 minutes
Serves: 2
Nutrition: 233 calories, 3 g fat (2 g saturated), 154 mg sodium, 12 g fiber, 12 g sugar, 15 g protein

This chicken on a stick recipe was dreamt up as a healthy appetizer, but how easy would be to throw a side of crunchy steamed veggies in the mix, or a nice overn-roasted brussels sprouts, and call it a delicious dinner? Garam masala will become your favorite flavor-carrier, especially after you dip these puppies in the punchy jalapeno-yogurt sauce for contrast.

Avocado Soup

Total Time: 30 minutes
Serves: 6
Nutrition: 324 calories, 29 g fat (5 g saturated), 758 mg sodium, 14 g sugar, 7 g fiber, 2 g protein

Soup for dinner often seems impossible because we have this notion of soups that sit and simmer on the stove for hours. But throw that silly stereotype to the wind a whip up this uber-healthy soup packed with good fat in just under 30 minutes. Don’t let the ingredient list scare you, this is a very simple chilled soup. Take the spice suggestions as a starting point and use whatever spices you have in your cabinet.

One Pot Lemon Herb Chicken and Rice

Total Time: 30 minutes
Serves: 4
Nutrition: 422 calories, 9.8 g fat (4.3 g saturated fat), 161 mg sodium, 39 g carbs, 1.7 g fiber, 2.2 g sugar, 42.2 g protein (calculated with unsalted butter, 1 teaspoon added salt, low sodium chicken broth)

Seven ingredients, one large skillet, and 30 minutes are all you’ll need to make this delicious protein-filled meal. To amp up the fiber count and boost your dinner’s satiety factor, add some chopped broccoli or brussels sprouts to the mix.

Easy Pork Chops with Sweet and Sour Glaze

Total Time: 20 minutes
Serves: 4
Nutrition: 362 calories, 25.2 g fat (11 g saturated fat), 199 mg sodium, 14 g carbs, 13 g sugar, 18.2 g protein (calculated with no added salt and optional 1/4 teaspoon red pepper flakes)

Chops may not be the leanest cut of pork on the market, but a 3.5 serving of the protein source provides a decent hit of choline, a nutrient that attacks the gene mechanism that triggers the storage of fat around the liver. And by making this Asian-inspired dish at home, instead of ordering something similar from your local take-out joint, you’re saving tons of sodium, calories and sugar—without sacrificing flavors you crave. Looking for even more ideas that don’t sacrifice calories for taste?

Creamy Chicken Quinoa Broccoli Casserole

Total Time: 45 min
Serves: 6
Nutrition: 363 calories, 11 g fat (3.4 g saturated fat), 467 mg sodium, 3.3 g fiber, 3 g sugar, 33.7 g protein

Just because you’re trying to lose weight, doesn’t mean you have to give up savory comfort food—and this cheesy, bacon topped dish proves just that! By using quinoa in lieu of traditional white rice, the talented blogger behind this dish boosts the protein content six-fold and adds an additional 11.5 grams of waist-whittling fiber to her casserole creation. And thanks to the addition of broccoli, this dish provides a fair amount of vitamin C, a nutrient that counteracts cortisol, a stress hormone that promotes belly fat.

Mexican Tortilla Casserole

This recipe relies on canned beans and a combination of frozen and no-chop veggies which keeps prep time to a quick 10-minutes. And after 20-minutes in the oven, this fiber and protein-rich one-dish wonder is ready to make its dinner table debut.

Simple Sesame Chicken

Total Time: 35 minutes
Serves: 4
Nutrition: 435 calories, 21.8 g fat (5 g saturated fat), 611 mg sodium, 9 g carbs, 1.1 g fiber, 2.5 g sugar, 52.8 g protein (calculated without rice and with 2 tablespoons sesame seeds)

It may arrive at your front door in just 30 minutes flat, but if Chinese takeout is part of your weekly dinner lineup, it’s likely making it very difficult to shed unwanted pounds. Don’t believe it? Consider this: An order of sesame chicken from P.F Chang’s will cost you 890 calories and an entire day’s worth of blood pressure–spiking sodium. The solution? This homemade version, on the other hand, has a fraction of the calories and salt and can get on your kitchen table just as quickly.

Dinners to Help You Lose Weight in 2022

Have you ever wondered about how to lose weight quickly? I have delivered a list of healthy recipes to lose weight dinner in this article. Hope it will be helpful for you.

harissa salmon

1 of 22 Turkey Pumpkin Chili — These fresh recipes run the gamut from cozy chilis to impressive pasta dinners, so you can find a delicious recipe to fit your routine and meet your nutrition goals. Each of these dinners is, so you can enjoy a light meal that will leave you feeling satisfied at the end of the day. Recipes like our Stuffed Pepper Soup and Chicken & Mushroom Ragu are healthy, tasty ways to bring new flavors into your kitchen.

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

Leftover brisket makes terrific tacos. Salty cotija cheese, also called queso añejo, provides a sharp counterpoint to the smoky brisket. Find it near other specialty cheeses or in Mexican grocery stores. To make this recipe kosher, omit the cheese and use vegan yogurt in Step 2.We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.

These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Named after the pasta shape it’s made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.

This recipe, adapted from *Eat Better, Feel Better*, proves that pasta doesn’t have to be complicated to be luscious. This dish is very simple but flavorful, so even a smaller portion makes a nice, light meal when paired with a big green salad. You could also add bits of cooked asparagus, broccoli, zucchini—even shrimp if you’re not going for a meatless main.

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.

When making this elemental Roman pasta, most people focus on the cheese (cacio), with purists arguing for youngish pecorino Romano. But the peppercorns (pepe) are also essential to this dish, so it’s a great time to try a single-origin variety. Boiling down some reserved pasta-cooking water before mixing with the al dente spaghetti concentrates the starch for an even more luscious sauce. Look for a hard grating cheese made without rennet if you want to keep it truly vegetarian.

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Apple-flavored chicken sausage adds flavor and protein in this quick dinner hash that uses a bag of shaved Brussels sprouts as its hearty, high-fiber base. Steaming the cubed sweet potatoes in the microwave cuts way down on total cook time.

In this creamy salmon pasta recipe, sun-dried tomatoes are used in two ways. The flavorful oil is used to sauté shallots, while the tomatoes get added to the cream sauce.

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.

Comfort food but make it fast! This recipe incorporates a number of pantry ingredients and shortcuts like frozen cauliflower and steam-in-the-bag green beans to cut way down on prep time. Baking the meatloaf in a muffin tin reduces cook time by more than half and makes portion control easy.

These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.

Dinner Recipes for Weight Loss

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

Stuffed Pepper Soup

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Winter Vegetable Mulligatawny Soup

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

White Bean & Sun-Dried Tomato Gnocchi

Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

Chicken & Mushroom Ragu

An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

Acorn Squash & Chorizo Tacos

Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

Smoked Brisket Tacos

Leftover brisket makes terrific tacos. Salty cotija cheese, also called queso añejo, provides a sharp counterpoint to the smoky brisket. Find it near other specialty cheeses or in Mexican grocery stores. To make this recipe kosher, omit the cheese and use vegan yogurt in Step 2. Read more about this recipe.

White Bean Soup with Pasta

We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

Cauliflower Fajita Skillet

Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.

Fajita-Inspired Chicken-Stuffed Peppers

These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

Chickpea & Beef Burgers with Whipped Feta

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Chicken Riggies

Named after the pasta shape it’s made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.

Spaghetti with Rosemary & Lemon

This recipe, adapted from *Eat Better, Feel Better*, proves that pasta doesn’t have to be complicated to be luscious. This dish is very simple but flavorful, so even a smaller portion makes a nice, light meal when paired with a big green salad. You could also add bits of cooked asparagus, broccoli, zucchini—even shrimp if you’re not going for a meatless main.

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.

Cacio e Pepe

When making this elemental Roman pasta, most people focus on the cheese (cacio), with purists arguing for youngish pecorino Romano. But the peppercorns (pepe) are also essential to this dish, so it’s a great time to try a single-origin variety. Boiling down some reserved pasta-cooking water before mixing with the al dente spaghetti concentrates the starch for an even more luscious sauce. Look for a hard grating cheese made without rennet if you want to keep it truly vegetarian.

Tofu & Watercress Salad with Mango & Avocado

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.

Clean-Out-the-Fridge Vegetable Soup

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

2 of 22 Stuffed Pepper Soup — These fresh recipes run the gamut from cozy chilis to impressive pasta dinners, so you can find a delicious recipe to fit your routine and meet your nutrition goals. Each of these dinners is, so you can enjoy a light meal that will leave you feeling satisfied at the end of the day. Recipes like our Stuffed Pepper Soup and Chicken & Mushroom Ragu are healthy, tasty ways to bring new flavors into your kitchen.

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

Leftover brisket makes terrific tacos. Salty cotija cheese, also called queso añejo, provides a sharp counterpoint to the smoky brisket. Find it near other specialty cheeses or in Mexican grocery stores. To make this recipe kosher, omit the cheese and use vegan yogurt in Step 2.We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.

These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Named after the pasta shape it’s made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.

This recipe, adapted from *Eat Better, Feel Better*, proves that pasta doesn’t have to be complicated to be luscious. This dish is very simple but flavorful, so even a smaller portion makes a nice, light meal when paired with a big green salad. You could also add bits of cooked asparagus, broccoli, zucchini—even shrimp if you’re not going for a meatless main.

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.

When making this elemental Roman pasta, most people focus on the cheese (cacio), with purists arguing for youngish pecorino Romano. But the peppercorns (pepe) are also essential to this dish, so it’s a great time to try a single-origin variety. Boiling down some reserved pasta-cooking water before mixing with the al dente spaghetti concentrates the starch for an even more luscious sauce. Look for a hard grating cheese made without rennet if you want to keep it truly vegetarian.

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Apple-flavored chicken sausage adds flavor and protein in this quick dinner hash that uses a bag of shaved Brussels sprouts as its hearty, high-fiber base. Steaming the cubed sweet potatoes in the microwave cuts way down on total cook time.

In this creamy salmon pasta recipe, sun-dried tomatoes are used in two ways. The flavorful oil is used to sauté shallots, while the tomatoes get added to the cream sauce.

This lentil-vegetable soup is packed with kale and tomatoes for a filling, flavorful main dish. If you have it, the Parmesan cheese rind adds nuttiness and gives the broth some body.

Comfort food but make it fast! This recipe incorporates a number of pantry ingredients and shortcuts like frozen cauliflower and steam-in-the-bag green beans to cut way down on prep time. Baking the meatloaf in a muffin tin reduces cook time by more than half and makes portion control easy.

These blackened fish tacos pack a punch. The blackened fish gets plenty of flavor from herbs and spices, the salsa adds some zing and the cabbage provides a nice raw crunch.

Dinner Recipes for Weight Loss

Canned pumpkin adds mellow background flavor and works to thicken up this turkey pumpkin chili. Smoked paprika adds flavor with a hint of spice. This chili is on the thicker side—if you want it thinner, add a bit more water.

Stuffed Pepper Soup

Inspired by stuffed peppers, this soup is ready faster and with fewer dishes too! Have fun with the toppings—we top it with onion, Cheddar cheese and tortilla chips here, but salsa, sour cream and corn would also make stellar additions.

Winter Vegetable Mulligatawny Soup

Our meatless version of the Indian-inspired British colonial soup includes parsnip and squash to keep it hearty and satisfying.

White Bean & Sun-Dried Tomato Gnocchi

Sun-dried tomatoes are the star of this recipe— providing texture and umami. Combined with the spinach, they make this dish a great source of vitamins C and K.

Chicken & Mushroom Ragu

An electric pressure cooker makes quick work of this rich, savory sauce. Deglazing with wine and scraping up the browned bits from the bottom of the pot is the key to building flavor.

Acorn Squash & Chorizo Tacos

Cooking the spicy chorizo on top of the vegetables helps season them—as they cook, the squash and onion absorb the flavorful sausage drippings. Finish these squash and chorizo tacos with hot sauce for even more heat.

Smoked Brisket Tacos

Leftover brisket makes terrific tacos. Salty cotija cheese, also called queso añejo, provides a sharp counterpoint to the smoky brisket. Find it near other specialty cheeses or in Mexican grocery stores. To make this recipe kosher, omit the cheese and use vegan yogurt in Step 2. Read more about this recipe.

White Bean Soup with Pasta

We use mirepoix—a combination of onion, celery and carrots—to flavor this soup. Keep a store-bought bag of the mixture in your freezer to ensure you always have some on hand without worrying about it going bad.

Cauliflower Fajita Skillet

Thinly sliced cauliflower florets mimic the signature shape of fajita meat in this dish. We cook it in a cast-iron skillet for that tableside sizzle you’d get at a restaurant.

Fajita-Inspired Chicken-Stuffed Peppers

These chicken-stuffed peppers feature a delicious blend of savory ingredients that closely resemble the flavors of chicken fajitas. The chicken and bean filling fits neatly into a nice, sweet pepper with a cheesy topping. Packaged brown rice makes this dinner super easy, but leftover rice will work just as well!

Chickpea & Beef Burgers with Whipped Feta

Chickpeas add fiber to this blended burger, but the real joy here is the light and fluffy feta sauce that tops the whole shebang.

Chicken Riggies

Named after the pasta shape it’s made with, chicken riggies hails from central New York. The tomato-based sauce is packed with both sweet bell and hot cherry peppers married with a bit of cream to tame its tanginess.

Spaghetti with Rosemary & Lemon

This recipe, adapted from *Eat Better, Feel Better*, proves that pasta doesn’t have to be complicated to be luscious. This dish is very simple but flavorful, so even a smaller portion makes a nice, light meal when paired with a big green salad. You could also add bits of cooked asparagus, broccoli, zucchini—even shrimp if you’re not going for a meatless main.

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.

Cacio e Pepe

When making this elemental Roman pasta, most people focus on the cheese (cacio), with purists arguing for youngish pecorino Romano. But the peppercorns (pepe) are also essential to this dish, so it’s a great time to try a single-origin variety. Boiling down some reserved pasta-cooking water before mixing with the al dente spaghetti concentrates the starch for an even more luscious sauce. Look for a hard grating cheese made without rennet if you want to keep it truly vegetarian.

Tofu & Watercress Salad with Mango & Avocado

This tofu-topped watercress salad is a fresh, plant-based meal perfect for when you want something hearty but are looking to cut down on the meat. The mango and avocado add tangy flavor and creamy texture to bring the salad together.

Clean-Out-the-Fridge Vegetable Soup

This recipe is purposefully flexible so you can incorporate just about any veggie into it. Top with a dollop of pesto and/or a sprinkling of Parmesan cheese.

Healthy Recipes To Lose Weight Dinner

Crispy Cod with Sweet Potato Fries

Sheet-Pan Italian Pork Chops

Butter-Baked Salmon and Asparagus

Seared Ginger-Cumin Swordfish With Blueberry-Avocado Salsa

Zucchini Noodles with Bacon Vinaigrette

Pesto Chicken

Warm Kale-Quinoa Salad

Garam Masala Chicken Skewers

Avocado Soup

One Pot Lemon Herb Chicken and Rice

Easy Pork Chops with Sweet and Sour Glaze

Creamy Chicken Quinoa Broccoli Casserole

Mexican Tortilla Casserole

Simple Sesame Chicken

Dinners to Help You Lose Weight in 2022

Dinner Recipes for Weight Loss

Stuffed Pepper Soup

Winter Vegetable Mulligatawny Soup

White Bean & Sun-Dried Tomato Gnocchi

Chicken & Mushroom Ragu

Acorn Squash & Chorizo Tacos

Smoked Brisket Tacos

White Bean Soup with Pasta

Cauliflower Fajita Skillet

Fajita-Inspired Chicken-Stuffed Peppers

Chickpea & Beef Burgers with Whipped Feta

Chicken Riggies

Spaghetti with Rosemary & Lemon

Spring Vegetable Minestra with Mint & Basil Pistou

Cacio e Pepe

Tofu & Watercress Salad with Mango & Avocado

Clean-Out-the-Fridge Vegetable Soup

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