low calorie dinner

This low-calorie dinner from Joe Wicks is 3 of your 5-a-day, rich in vit C and folate too. Filling the peppers with low-fat turkey breast mince keeps it lean

Mediterranean turkey-stuffed peppers

red peppers (about 220 grams)

tbsp olive oil,

lean turkey breast mince (under 8% fat)

garlic clove, grated

tsp cumin

3-4 mushrooms, sliced

can chopped tomatoes

tomato purée

chicken stock cube

oregano

mozzarella, grated

green vegetables (spinach, kale, broccoli, mangetout

Courgetti (spiralised courgette) is a healthy and easy way to make &#x27;pasta&#x27;. It&#x27;s a great way to get extra vegetables into your diet and you can eat it lightly cooked or raw.  I&#x27;ve topped it with a tasty simple pea and mint sauce. It&#x27;s an all-vegetable meal that&#x27;s low calorie, vegan, gluten free, healthy and delicious. 

Courgetti with Pea Mint Sauce

courgette / zucchini (unpeeled)

onion (diced)

garlic (finely chopped)

300 g (2 cups) peas ((fresh

240 ml (1 cup) vegetable stock / broth

mint leaves (optional)

Salt and pepper

Spiralize the courgette (zucchini) until you have ribbons. Set aside.

In a small saucepan, gently fry the onion and garlic in the oil until cooked but not browned.

Simmer the peas in the vegetable stock for a few minutes until cooked. Reserve the cooking stock, but remove the peas and place in a blender along with the cooked onion and garlic. Add 1/2 cup of the cooking stock and the mint leaves. Blend until thick and pureed. Add a pinch of salt and pepper.

You can eat the spiralized courgette/zucchini raw, or else simmer it in the remaining stock water (topped up with extra water if necessary to cover) for a few minutes until softened, or toss it in a hot frying pan to heat. Serve topped with the pea sauce.

Rustle up these Asian inspired noodle and edamame bean lettuce cups for a low-calorie dinner - ready in half an hour

Ginger beef lettuce wraps

tbsp sesame oil

beef mince

spring onions

red pepper

ginger

oyster sauce

frozen edamame soya beans

pack cooked rice noodles

limes

butter

Heat the oil in a non-stick frying pan. Add the beef and fry until browned all over and starting to crisp. Add the spring onions, pepper, ginger, oyster sauce and beans. Stir-fry for another 5 mins until the veg has softened, then add the noodles and juice of 1 lime. Season well and toss everything together until well combined and heated through.

Separate the lettuces into leaves. Pile the noodles into the leaves, sprinkle over the reserved spring onions to garnish and serve with the lime wedges.

Quick, easy and packed with healthy veg, this is a great midweek meal for vegans and veggies

Veggie tahini lentils

tahini

lemon

olive oil

red onion

garlic

yellow pepper

green beans

courgette

shredded kale

pack pre-cooked puy lentils

In a jug, mix the tahini with the zest and juice of the lemon and 50ml of cold water to make a runny dressing. Season to taste, then set aside.

Heat the oil in a wok or large frying pan over a medium-high heat. Add the red onion, along with a pinch of salt, and fry for 2 mins until starting to soften and colour. Add the garlic, pepper, green beans and courgette and fry for 5 min, stirring frequently.

Tip in the kale, lentils and the tahini dressing. Keep the pan on the heat for a couple of mins, stirring everything together until the kale is wilted and it’s all coated in the creamy dressing.

Smokey roasted salmon over fresh tostadas, topped with avocado + mango salsa- this meal comes together in less than 30 minutes!

Chipotle Salmon Tostadas + Mango Salsa

street taco size corn tortillas

salmon

chipotle seasoning

mango

tbsp chopped cilantro

tbsp chopped red onion

jalapeno diced

avocados (mashed)

lime juice

Preheat the oven to 425℉

On a large baking tray, drizzle one tsp of olive oil. Place the tortillas on the tray- making sure each one of them gets coated in olive oil on the bottom. Drizzle a little more olive oil over the top, rubbing it in so that each tortilla is coated. ***you can use an olive oil spray to save on calories

Cook the tortillas on the top rack of the oven for 5-8 minutes or until browned and crispy.

In the meantime, wash + pat dry the salmon. Lay it flat on a baking tray and season with southwest chipotle seasoning, drizzle with 1 tsp of lime juice + 1 tbsp of olive oil.

Once the tortillas are done, add the salmon into the oven on the top rack and cook for 10-15 minutes or until the salmon is cooked all the way through (145℉).

While the salmon is cooking, toss together the mango, cilantro, onion + jalapeno in a bowl.

Add the smashed avocado to each tortilla, top with the salmon, fresh lime juice + as much mango salsa as you want! Enjoy!

You can serve this meal with a side salad, grilled veggies, rice + beans or maybe even add some cabbage to each tostada!

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Mediterranean turkey-stuffed pepper...

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Top 5 low calorie dinner recipes from across the web

The most viewed low calorie dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mediterranean turkey-stuffed pepper...

Courgetti with Pea Mint Sauce

Ginger beef lettuce wraps

Veggie tahini lentils

Chipotle Salmon Tostadas + Mango Sa...

The most viewed low calorie dinner recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine