My top 13 Healthy Dinner Recipes for Losing Weight

I’m learning eating healthily doesn’t have to be boring.

I want to share with you what I have found out so far and give you my favorite dishes, my healthy and nourishing discoveries; and together we can discover a world of healthy meals that will fill you up and reduce your creavings!.

I have easy plates to make with fresh ingredients, and I’m sure you’ll love them as much as I do.

Bon Appétit!

The 13 Best Healthy Dinner Recipes

1. Grilled Lemon Herb Chicken Salad

My great comfort food meal is grilled lemon and herb chicken (juicy and full of flavor) on a bed of crisp romaine, juicy sweet cherry tomatoes and creamy avocado slices, topped with a squeeze of lemon juice and a sprinkle of chopped parsley.

Ingredients

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 lemon (zested and juiced)
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups mixed salad greens
• 1 cucumber, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• Balsamic vinaigrette (for dressing)

Instructions

1. Preheat your grill to medium-high heat.

2. In a bowl, whisk together the olive oil, lemon zest and juice, minced garlic, dried oregano, dried thyme, salt and pepper

3. Divide between the grilled tomatoes, then turn the broiler on high and broil until the tomatoes begin to melt and brown, about 5 minutes.

4. Top finished pitas with fresh basil and serve immediately with more basil, salt and pepper on the side (for sprinkling).

3. Put the chicken breasts in the bowl and coat well with the marinade. Let sit for at least 15 minutes.

4. Grill the chicken breasts, turning every 5-7 minutes until cooked through; this should take about 15 minutes in total. Remove from the grill and let it rest for 5 minutes before slicing.

5. Place all the salad ingredients – mixed greens, sliced cucumber, cherry tomatoes, and thinly sliced red onion – onto a plate.

6. Toss the salad with sliced grilled chicken and crumbled feta cheese. Dress with balsamic vinaigrette and serve.

2. Spaghetti Squash Primavera

A dish of my favorite vegetables and spices is one of my favorite meals to prepare – specifically: the basic recipe is fresh chopped bell peppers, cherry tomatoes, some fresh basil and garlic. Sometimes I add asparagus and baby spinach but that’s optional.

I often also add a touch of olive oil and a sprinkle of Parmesan.

Ingredients

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 1 cup broccoli florets
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and pepper to taste
• 1/4 cup grated Parmesan cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C). Halve the spaghetti squash lengthwise and remove the seeds. Drizzle the inside with 1 tablespoon of olive oil. Sprinkle with salt and pepper. Place the cut side down on a baking sheet and roast for about 40 minutes, until tender.

2. While the spaghetti squash is roasting, warm the remaining 1 tbsp olive oil in a large skillet on medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

3. Add the chopped garlic, and cook for 1-2 minutes, until the garlic is fragrant.

4. Put the bell peppers, zucchini, cherry tomatoes and broccoli into the skillet. Season with oregano, basil, salt and pepper. Cook 5-7 minutes until the veggies are just tender but still crisp.

5. When the spaghetti squash is ready, scrape out the strands with a fork and add to the skillet with the vegetables, tossing everything together.

6. Serve hot, sprinkle with Parmesan if you wish. With all those mixed veggies, this healthy 21DSD Spaghetti Squash Primavera can be part of your healthy weight-loss plan.

3. Quinoa Stuffed Bell Peppers

If I want to make something filling and healthy, I turn to quinoa, black beans and salsa. Sometimes I add cumin and garlic, and often a few kernels of corn and a little shredded cheese on top.

It’s colourful and satisfying.

Ingredients

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 cup diced tomatoes (canned or fresh)
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro, chopped (optional, for garnish)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.

2. Slice the tops off of the bell peppers, and scoop out the seeds and membranes. Place the peppers upright in the prepared baking dish.

3. In a large skillet over medium heat, sauté the chopped onion and minced garlic until softened, about 3-4 minutes.

4. Stir in the cooked quinoa, black beans, corn, diced tomatoes, cumin, paprika, salt and pepper to the skillet and cook for another 2-3 minutes until heated through.

5. Scoop the quinoa mixture evenly into each pepper. Sprinkle shredded cheese, if using, evenly over each stuffed pepper.

6. Cover with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes, or until the peppers are tender and the cheese (if it is used) is melted and bubbly. Sprinkle with fresh cilantro before serving, if desired.

4. Baked Salmon with Asparagus

When I prepare this distinctive dish, I like to impart intense flavors by placing fresh lemon slices and a handful of minced garlic on top of the piece of salmon. To make it juicy and tender I like to pour some olive oil on it.

I feel like cracked black pepper adds lots of taste to it. And finally, chopped dill to make it have a wonderful aroma!

I love it.

 Ingredients

• 4 salmon fillets (about 6 oz each)
• 1 lb asparagus, trimmed
• 2 tablespoons olive oil
• 1 lemon, sliced
• 3 cloves garlic, minced
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Fresh parsley, chopped (optional, for garnish)

 Instructions

1. Preheat your oven to 400°F (200°C).

2. Place the salmon fillets and asparagus on a baking sheet and arrange into a single layer.

3. Drizzle in the olive oil, then sprinkle on the minced garlic, salt, pepper, dried oregano and dried thyme.

4. Place lemon slices on top of the salmon fillets.

5. Bake for about 12-15 minutes in the preheated oven, or until the salmon is opaque and flakes easily with a fork, and the asparagus is bright green and tender.

6. Garnish with fresh parsley if desired and serve hot.

5. Turkey and Zucchini Skillet

I often turn to a dish of ground turkey with fresh zucchini when I want a quick and healthy meal. Lean turkey mixed with zucchini, bell peppers and aromatic garlic is a nutritious and flavorful dish.

I sometimes mix in some Italian seasoning to add fragrant herbs.

Ingredients

• 1 pound ground turkey
• 2 medium zucchinis, diced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 ounces) diced tomatoes
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil or parsley for garnish (optional)

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chopped onions. Let cook until onions become transparent, about 3-4 minutes.

2. Add minced garlic and cook for another 1-2 minutes until fragrant.

3. Put in the ground turkey. With the spatula, break it up and cook until browned and cooked all the way through, about 5-7 minutes.

4. Add the chopped zucchinis to the skillet, mix to combine, and cook another 5 minutes until the zucchinis start to soften.

5. Pour in the diced tomatoes with their juice. Add the oregano, basil, salt and black pepper, and stir well to make it all come together.

6. Bring to a gentle boil and simmer for about 10 minutes, until flavours unite nicely. Garnish with Parmesan and fresh basil or parsley to your liking, and enjoy!

6. Chickpea and Spinach Curry

There is nothing like the comfort of a steaming, aromatic curry. Mine is typically of the chickpea-and-spinach variety.

Cumin, coriander, turmeric and garam masala are my main integrity ingredients, but I like to tip in some coconut milk for body. A really good homemade curry is all I could ask for.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon turmeric
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper (optional)
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 large bunch fresh spinach, washed and chopped
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions

1. In a large pan on a medium heat, heat the olive oil and add the chopped onion, cooking until golden, about 5-7 minutes.

2. Add the garlic and ginger, minced and grated respectively, and another 2 minutes of cooking until aromatic.

3. Add the ground cumin, ground coriander, turmeric and garam masala, and cook for 1 minute.

4. Stir in the chopped tomatoes and cook 5-7 minutes, until the tomatoes break down and the mixture thickens.

5. Stir in the chickpeas and coconut milk, then gently simmer for 10 minutes to let the flavours marry itself.

6. Add the chopped spinach and cook until wilted, 2-3 minutes. Season with salt and pepper to taste. Serve hot and garnish with fresh cilantro.

7. Cauliflower Fried Rice

This is such a wonderful thing to make, combining the little pieces of chopped cauliflower, peas and carrots – it so good when it’s all mushed together. A splash of soy sauce is the thing, just to bring it all together.

Then a little bit of sesame oil. Try scallions, or you can even add scrambled eggs to mix it up.

This is what comfort means to me.

Ingredients

• 1 medium head of cauliflower, riced
• 2 tablespoons olive oil, divided
• 2 large eggs, beaten
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas and carrots, thawed
• 3 tablespoons soy sauce
• 2 green onions, sliced
• Salt and pepper, to taste

Instructions

1. Chop Cauliflower into small pieces.

2. Heat 1 tbsp olive oil in a large nonstick skillet over medium heat, and scramble the beaten eggs until set and cooked through. Remove and keep warm.

3. Then return all the ingredients to the same skillet, adding the remaining 1 tablespoon of olive oil, along with the diced white onion and the minced garlic. Sauté until the onion is translucent and the garlic is aromatic.

4. Pour in the chopped cauliflower and cook on a medium heat, stirring occasionally, for about 5-7 minutes, until tender.

5. Mix in the thawed peas and carrots, cooked eggs and soy sauce. Cook an additional 2-3 minutes until well blended and evenly heated through.

6. Season with salt and pepper to taste, garnish with sliced green onion, and serve immediately.

8. Shrimp and Broccoli Stir-Fry

This is one of my all-time favorite dishes. It brings together some of my favorite ingredients, such as plump, sweet shrimp and crunchy broccoli, with the seasoning of garlic, ginger and soy sauce.

I like my version on the piquant side of the spectrum. I find that just the right amount of each makes mine come together with a nice balance of sweet from a pinch of honey.

It’s simple to prepare and comes together quickly. It’s a favorite healthy meal of mine.

Ingredients

• 1 lb shrimp, peeled and deveined
• 2 cups broccoli florets
• 3 tablespoons soy sauce (low-sodium preferred)
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 tablespoon sesame oil
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 1 red bell pepper, sliced
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• 1 teaspoon sesame seeds (optional)

Instructions

1 Put the soy sauce, oyster sauce and cornstarch into a small bowl with the water. Stir until smooth. 2

2. Heat the vegetable oil in a large frying pan or wok over medium-high heat. Add the shrimp; season with salt and pepper and cook until pink and opaque, about 3 minutes. Remove the shrimp from the pan and set aside.

3. In the same skillet, feel free to add some sesame oil. Sauté garlic and ginger until fragrant, for about a minute.

4. Stir-fry broccoli florets and sliced red bell pepper for 5 to 7 minutes until vegetables are tender-crisp.

5. Add the shrimp back into the skillet and pour in the soy sauce mixture. Stir to combine until heated through, about 2 minutes.

6. Sprinkle with sesame seeds if desired and serve immediately.

9. Lentil and Vegetable Soup

With red lentils, carrots, celery and spinach, this is my usual choice for a hearty and healthy meal. To make it even more tasty, I sometimes squeeze in some lemon juice.

The combination of the comforting texture off the wholesome vegetables and protein-rich lentils can’t be beaten.

Ingredients

• 1 cup green or brown lentils, rinsed and drained
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper, chopped
• 1 cup chopped tomatoes (fresh or canned)
• 6 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional for heat)
• 2 cups kale or spinach, chopped
• 1 tbsp olive oil
• Salt and black pepper to taste
• Lemon wedges for serving (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook until the vegetables start to soften, about 5-7 minutes.

2. Add the garlic, zucchini, and bell pepper, and cook for another 3-4 minutes.

3. Add in the cumin, coriander and smoked paprika and cook for 1 minute to toast the spices. Add the oxtail, then season with some salt and pepper, and brown on all sides. Sprinkle with the cayenne pepper (if using), then add the wine and cook until the wine has evaporated.

4. Stir in the lentils, chopped tomatoes and stock. Bring to a boil, then reduce the heat and simmer, covered, for 25-30 minutes or until lentils and vegetables are tender.

5. Add the chopped kale or spinach and cook until it wilts, about 5 minutes; season with salt and black pepper.

6. Serve hot, with a lemon wedge on the side if desired. Bon appetit! You’ve just enjoyed your lentil and vegetable soup in a healthy way.

10. Greek Yogurt Chicken with Veggies

When I’m looking for something simple and yet nutritious and delicious, this is one of my go-to dishes. It seems to have all the healthful ingredients that I love.

My favorites are chopped chicken breasts, greek yogurt, and a selection of colourful vegetables; including bell peppers, zucchini and cherry tomatoes. It’s a meal that I love.

Ingredients:

• 1 cup Greek yogurt
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 boneless, skinless chicken breasts
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 red onion, sliced
• Fresh parsley, for garnish (optional)

Instructions:

1. In large bowl, mix together Greek yogurt, olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt and pepper. Marinate the chicken breasts in the rest of the yoghurt. Put them in the bowl, pour the remaining yoghurt over, and cover the bowl. Place in the fridge for at least half an hour, and if you can, for up to 2 hours.

2.Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.

3. Spread the marinated chicken breasts on a baking sheet. Surround them with the sliced bell peppers, zucchini and red onion.

4. Bake for 25 to 30 minutes, until the chicken registers 165°F (75°C) when measured in the thickest part of the thigh with an instant-read thermometer and the vegetables are tender.

5. Take out of the oven and let rest for a couple of minutes before serving. Finish with a sprinkle of chopped fresh parsley, if desired. Bon appétit!

11. Tofu and Vegetable Stir-Fry

A wholesome good meal is one that contains tofu and fresh vegetables. I would love to make a yummy tofu and fresh vegetable mix anything from broccoli to bell peppers and snap peas.

You can add aromatic garlic and ginger and give a boost of flavor with a splash of soy sauce.

Ingredients

• 1 block (14 oz) firm tofu, pressed and cubed
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 medium zucchini, chopped
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 cup water
• 1 tablespoon sesame seeds (optional, for garnish)
• 2 green onions, chopped (optional, for garnish)

Instructions

1. Cube the tofu, toss with 2 tablespoons soy sauce, and let stand 10 minutes. Then coat with the cornstarch.

2. Heat 1 tbsp of vegetable oil in a large skillet over medium-high heat. Add the tofu and cook until browned on all sides and crisp, 5-7 minutes. Remove from skillet.

3. Heat the remaining tablespoon vegetable oil in the same skillet and sauté bell peppers, zucchini and broccoli florets 5-7 minutes or until tender-crisp.

4. Add your garlic and ginger and sauté for 1-2 minutes, until fragrant.

5. In a small bowl, combine the 3 Tbs soy sauce, hoisin sauce, rice vinegar, sesame oil, and water. Pour the sauce into the skillet with the vegetables and bring to a simmer.

6. Spoon the cooked tofu back into the skillet, tossing to coat everything well in the sauce, then cook for an additional 2-3 minutes until the tofu is heated through. Sprinkle with black and white sesame seeds and sliced green onions if you like, then serve immediately.

12. Black Bean and Corn Tacos

One of my  easy dinner foods is black beans and corn. I mix in a few bites of diced red onions and chopped cilantro for freshness, and sometimes squeeze a bit of lime juice on top for freshness.

In my eyes, the mixture of the ingredients makes for a beautiful dinner.

Ingredients

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup corn kernels (fresh, canned, or frozen)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1 avocado, sliced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 lime, cut into wedges

Instructions

1. Heat the olive oil in a large skillet over medium heat. Add diced onion and cook until softened and fragrant, about 3-4 minutes.

2. Stir in the minced garlic and cook for another minute until fragrant.

3. Add corn kernels, black beans, ground cumin, and chili powder to skillet; cook and stir 5 to 7 minutes or until heated through. Season to taste with salt and pepper.

4. Warm the corn tortillas in a dry skillet or microwave until pliable.

5. Construct your tacos by placing a scoop of the black bean and corn mixture on each tortilla and then top with shredded lettuce, sliced avocados, diced cherry tomatoes and some chopped cilantro.

6. Serve the tacos with lime wedges on the side for squeezing over the top before eating.

13. Baked Eggplant Parmesan

In my kitchen, I love putting together a dish that will leave me feeling both content and joyful. Those two culinary states don’t always go together but I always make sure that all the ingredients for this dish are the best I can find to make it extra special.

The foundation of my dish is fresh eggplant, ripe tomatoes and the best mozzarella I can find and I look forward to enjoying the final flavours. It is amazing how some ingredients can, when combined, bring me so much joy.

I make an effort to use the best olive oil and freshly grated Parmesan to make the dish.

Ingredients:

• 2 large eggplants
• 1 cup whole wheat breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 1/2 tsp garlic powder
• 2 large eggs
• 2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Salt and pepper to taste
• Fresh basil leaves for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Cut the eggplants into ¼-inch-thick rounds and salt each one lightly. Let them sit for 20-30 minutes to draw out moisture, then pat dry with paper towels.

2. In one shallow dish, combine whole-wheat breadcrumbs, grated Parmesan cheese, dried Italian seasoning and garlic powder. In another shallow dish, add the eggs and beat.

3. Cook the eggplant slices 20-25 minutes, flipping once, until golden brown and crispy.

4. Spread a thin layer of marinara on bottom of a greased baking dish. Layer half of the baked eggplant over the sauce and top with half of the remaining marinara and half of the shredded mozzarella. Repeat layers with remaining ingredients.

5. Bake the assembled dish for 20-25 minutes until the cheese melts and bubbles. Allow to cool for a few minutes and serve. Garnish with fresh basil leaves if desired.