31 Easy 200 Calorie Meals Perfect for Weight Loss

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Keto Asian Chicken Lettuce Wraps (198 kcal)

Keto Asian Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

These Keto Asian Chicken Lettuce Wraps are the perfect one pan, 30 minute meal under 4 net carbs per serving!

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken (cut into small pieces)
• 1 green bell pepper (seeded and chopped)
• 1 tablespoon minced garlic
• ¼ cup chicken broth (water or cooking wine will work also)
• 2 tablespoons soy sauce
• 2 tablespoons water
• 2 tablespoon rice vinegar
• 2 tablespoons sesame oil
• 1 tablespoon swerve brown sugar or brown sugar monkfruit
• 2 tablespoons peanut butter
• Green onions (sliced)
• Almonds or peanuts (crushed)

Instructions

1. Heat a large 12 inch skillet to medium heat. Add the olive oil and add the chopped chicken to the pan, cook stirring occasionally until it begins to brown.
2. Add the chopped bell pepper and garlic. Continue to stir occasionally until chicken is cooked through and peppers are tender. Reduce heat to medium low.
3. Add the chicken broth to the skillet to degalze the pan. Stir well and scrape the bottom of the pan well.
4. In a small bowl combine all of the sauce ingredients and whisk until smooth (this is easier to whisk if you microwave for 10-20 seconds first)
5. Pour the Asian sauce over the chicken and peppers, stir well.
6. Allow the mixture to simmer over medium low for 5-6 minutes, stirring occasionally. When mixture has thickened remove from heat.
7. Serve with cold lettuce leaves. Top with green onions, chopped almonds, or peanuts.

2. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

3. Mushroom Bourguignon (184 kcal)

Mushroom Bourguignon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT40M · Total: PT60M · Yield: [‘4’, ‘4 people’]

This mushroom bourguignon is the ultimate hearty, comforting vegan stew (and it’s also surprisingly low calorie!).

Ingredients

• 250 g (~ 9 oz) baby onions
• 250 g (~ 9 oz) baby carrots
• 1 tbsp oil
• 850 g (~ 1 3/4 lb) mushrooms, cut into chunky pieces ((I used chestnut mushrooms and mini portobellos))
• 4 cloves garlic, (minced)
• 185 ml (~ 3/4 cup) red wine
• 2 tbsp tomato puree / paste
• 1 small bunch fresh thyme
• 2 bay leaves
• 250 ml (~ 1 cup) vegetable stock
• Black pepper

Instructions

1. Peel the baby onions, and remove the tops and tails, but otherwise leave whole. Also top and tail the baby carrots.
2. Heat the oil in a large pan (if you use a large casserole dish that can also go in the oven, that will save on washing up!), and add the mushrooms, baby carrots and baby onions. Cook over a medium heat for 5-10 minutes, adding the garlic for the last couple of minutes of cooking time. The mushrooms should be soft and should have released their juices. The carrots and onions will still be quite hard.
3. Add the red wine, and turn up the heat. Simmer for a few minutes, then add the remaining ingredients. Mix well to combine.
4. If needed, transfer the mixture to an oven-safe casserole dish. Cover with a lid or some foil, and bake at 190°C (Gas Mark 5 / 375°F) for around 40 minutes, or until the carrots and onions are cooked to your liking. Check the seasoning, and serve hot.

4. Beef & Broccoli Stir Fry (196 kcal)

Weight Watchers Beef & Broccoli Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Total: PT25M · Yield: [‘4’]

Weight Watchers Beef & Broccoli Stir-Fry Recipe is a classic Chinese food favorite! A healthy dinner option that’s delicious!

Ingredients

• ¼ tsp salt
• 2½ tbsp cornstarch (divided)
• ¾ lbs lean beef strip sirloin (sliced thin)
• 2 tsp canola oil
• 1 cup reduced-sodium chicken broth (divided)
• 5 cups broccoli florets
• red pepper flakes (to taste)
• 2 tsp garlic (minced)
• 1 tbsp fresh ginger root (minced)
• ⅓ cup water
• ¼ cup low-sodium soy sauce

Instructions

1. In a mixing bowl, combine the 2 tbsp cornstarch and the salt. Add the beef and toss until coated.
2. Heat oil in a wok (or a skillet) over medium-high heat. Add the coated beef. Stir fry approx 4 minutes until cooked and lightly browned. Transfer to bowl with slotted spoon.
3. Add a 1/2 cup of chicken broth to the wok and stir. Add broccoli, cover and cook. Toss occasionally & sprinkle with water if needed until broccoli is crisp-tender approx. 3 minutes.
4. Add garlic, red pepper flakes, and ginger, and stir-fry approx 1 minute; until fragrant.
5. Stir together water, soy sauce, 1/2 tbsp cornstarch, and 1/2 cup broth, in a small bowl until blended then stir into wok.
6. Reduce heat to medium-low & simmer about 1 minute until slightly thickened.
7. Return liquids and beef to pan, toss to coat.
8. Serve over rice

5. Mexican Mini Bell Pepper Nachos (190 kcal)

Mexican Mini Bell Pepper Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’]

Build a healthier bite with this Mexican Mini Bell Pepper Nachos recipe! Quick, low-carb, & veggie-packed, it’s cheesy perfection without the chips.

Ingredients

• ½ pound lean ground beef (I used 93% lean)
• 26 mini bell peppers
• 6 tablespoons salsa
• 1 cup shredded reduced-fat Mexican cheese blend (packed, 4 ounces)
• ½ cup tomato (diced)
• ¼ cup green onion (diced)
• 1 large avocado (diced)
• Cilantro (chopped, for garnish)

Instructions

1. Preheat your oven to 400°F. Heat a medium pan over medium-high heat and add the ground beef. Cook, breaking up meat into pieces, until no longer pink inside.
2. Cut the stem off each pepper and cut in half lengthwise, removing the seeds and white flesh. Spray a baking sheet with cooking spray and arrange the peppers on it, cut sides up.
3. Stir the salsa into the cooked beef and fill the peppers with the beef mixture. Sprinkle with the cheese.
4. Bake until the cheese is melted, about 5-7 minutes.
5. Sprinkle on the tomato, green onion, avocado, and cilantro.
6. DEVOUR.

6. Healthy Honey Garlic Shrimp & Broccoli (241 kcal)

Honey Garlic Shrimp and Broccoli is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT45M · Yield: [‘2’, ‘2 servings’]

Honey Garlic Shrimp and Broccoli over a bed of rice, a super healthy stir fry that is packed with fantastic flavours. Quick and easy to make, and perfect for a midweek dinner for two, my shrimp stir fry is the best homemade Chinese-style dish you can get. Marinating the shrimp/prawns beforehand enhances the flavours, so not to skip this step. Otherwise, you can get the it ready real quickly in the skillet or even oven.

Ingredients

• 2 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp oyster sauce
• 1 tbsp honey
• 1 tbsp sesame oil
• 1/2 tbsp rice vinegar
• 3 cloves of garlic, minced or finely grated
• 1 tsp chilli flakes
• 1/2 tbsp vegetable oil
• 2 cloves of garlic
• 1 green onion
• 1/2 inch fresh ginger
• 1 cup raw shrimp
• 1 cup broccoli florets

Instructions

1. In a bowl, mix all the ingredients for the marinade.
2. Pour half of the mixture over the shrimp and coat well. Cover with a clingfilm and refrigerate for 30 minutes.
3. Meanwhile, steam or boil the broccoli until tender.
4. Heat up the vegetable oil in a pan, add the peeled and chopped green onion, ginger and garlic, and stir fry for 20-30 seconds until fragrant.
5. Discard of the marinade in which the shrimp has marinated, then add the shrimp to the pan and cook for 2 minutes or so on each side until their colour changes.
6. Toss in the cooked broccoli and the remaining marinade, and stir fry for a minute or two.
7. Remove from the heat and serve with the side dish of your choice.

7. Keto Chicken Salad

Keto Chicken Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [’12’, ’12 salad leaves’]

With just 1g net carbs, this chicken salad is super delicious, nutritious, and most important keto-friendly. It’s a lovely lunch or dinner meal that could be easily meal prepped. While it’s ketogenic, the salad is refreshing and filling.

Ingredients

• 3 chicken breasts
• 1 tbsp olive oil
• salt and black pepper (to taste)
• 2 boiled eggs (peeled and chopped)
• 1/2 cup greek yogurt
• 1 tsp dijon mustard
• 1 tsp fresh lemon juice
• 1 stalk celery (diced)
• 1 tbsp fresh dill (chopped)
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• pinch salt and black pepper
• Sweet gem lettuce (for serving)

Instructions

1. Chicken
2. Preheat the oven to 350F (180C). Place your chicken on a baking tray and season it with salt and pepper. Then, cover it in olive oil.
3. Bake the breasts in the oven for 30 minutes until the chicken is fully cooked.
4. Once the chicken cools down, shred it with a fork.
5. Salad
6. Add the rest of the ingredients except for sweet gem lettuce leaves into a bowl. Mix in the chicken and combine all the ingredients.
7. Fill the lettuce leaves with the chicken salad and enjoy it!

8. Easy Keto Taco Cups (173 kcal)

Easy Keto Taco Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [’12’]

These easy Keto Taco Cups are made with low carb fat head dough, seasoned taco meat and cheddar cheese! Each cup is less than 2 net carbs and loaded with taco flavor!

Ingredients

• 2 cups shredded mozzarealla cheese
• 2 ounces cream cheese
• 3/4 cup almond flour
• 2 tablespoons ground flax meal
• 1 pound cooked seasoned taco meat
• 1/2 cup shredded cheddar cheese

Instructions

1. Preheat oven to 400.
2. In a microwave proof mixing bowl combine the shredded mozzarella cheese and cream cheese. Heat in 30 second increments, stirring in between until completely melted
3. Add the almond flour and ground flax meal.Mix the dough well until you have a soft ball.
4. Between two silicone baking mats or parchment paper roll the dough into a rectangle roughly 12×9.
5. Using a biscuit cutter or the top of a mason jar cup 12 circles and press them lightly into a silicone or greased muffin tin.
6. Spoon the cooked taco meat into each cup and top with shredded cheddar cheese.
7. *Bake 15-18 minutes (see note below)

9. Spicy Tuna Wrap

Spicy Tuna Wrap is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘7’, ‘7 wraps’]

This tuna wrap is a healthy, flavorful, cold lunch recipe anyone can make. Quickly roll it up and enjoy a nutritious low-calorie wrap.

Ingredients

• 7 Weight Watcher tortilla wraps
• 1 ½ cup carrots (cut into matchsticks)
• 1 avocado (deseeded, peeled and sliced)
• 1 English cucumber (cut into long sticks)
• 8 oz tuna (canned)
• 4 tbsp greek yogurt
• 2 tsp soy sauce (low sodium)
• 4 tsp sriracha sauce

Instructions

1. Tuna Mixture
2. In a bowl mix together tuna, yogurt, soy sauce, and sriracha sauce.
3. Wrap
4. Spread the tortillas. Place tuna mixture to the right of the center of the tortillas.
5. Divide carrots, avocado, and English cucumber between the wraps to top up the tuna.
6. Gently wrap up the tortillas. Cut it in a half and serve.

10. Zucchini Shrimp Scampi (214 kcal)

Zucchini Shrimp Scampi is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Traditional shrimp scampi made into a low-carb dish with zucchini noodles. It’s unbelievably easy, quick & healthy! 214.3 calories.

Ingredients

• 2 tablespoons unsalted butter
• 1 pound medium shrimp (peeled and deveined)
• 3 cloves garlic (minced)
• 1/2 teaspoon red pepper flakes (or more, to taste)
• 1/4 cup chicken stock
• Juice of 1 lemon
• Kosher salt and freshly ground black pepper (to taste)
• 1 1/2 pounds 4 medium-sized zucchini, spiralized
• 2 tablespoons freshly grated Parmesan
• 2 tablespoons chopped fresh parsley leaves

Instructions

1. Melt butter in a large skillet over medium high heat. Add shrimp, garlic and red pepper flakes. Cook, stirring occasionally, until pink, about 2-3 minutes.
2. Stir in chicken stock and lemon juice; season with salt and pepper, to taste. Bring to a simmer; stir in zucchini noodles until well combined, about 1-2 minutes.
3. Serve immediately, garnished with Parmesan and parsley, if desired.

11. Tomato Basil Wrap with Mozzarella

Tomato Basil Wrap with Mozzarella is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 wraps’]

These tomato basil wraps are herby, refreshing, and flavorful. They’re vegetarian, low calorie, and super easy to make.

Ingredients

• 5 Wholemeal Weight Watcher tortilla wraps
• 4 tbsp pesto
• 2.5 cups mixed leaf salad
• 4 oz shredded mozzarella
• 4 medium tomatoes (sliced)
• 20 fresh basil leaves (chopped)
• 1 tbsp dill (chopped)
• salt and black pepper

Instructions

1. Spread the pesto on each tortilla.
2. Layer mixed leaf salad, mozzarella, tomato slices, basil, and dill on the right side of tortilla wrap. Add a pinch of salt and black pepper.
3. Roll the wrap, cut in half before serving.

12. Skillet Chicken Cordon Bleu (258 kcal)

Skillet Chicken Cordon Bleu is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

I love this quick and easy Chicken Cordon Bleu recipe made all in one skillet. There’s no breading, rolling or frying, all the ingredients are layered right in the skillet.

Ingredients

• 4 skinless chicken breast cutlets (sliced thin, 4 oz each)
• 1/2 teaspoon kosher salt
• 1/4 cup all purpose flour*
• 1/2 teaspoon butter
• 1 1/2 teaspoons olive oil
• 2/3 cup reduced sodium chicken broth
• 1 tbsp fresh lemon juice
• 1/2 tablespoon Dijon mustard
• 4 thin slices low sodium deli ham (I use Boar’s Head (3 oz total))
• 4 slices light Swiss Cheese such as Alpine Lace (3 oz total)
• chopped fresh parsley (for garnish)
• * All purpose gluten-free flour works well here.

Instructions

1. Season chicken with salt and pepper, to taste.
2. Place the flour in a shallow dish. Lightly dredge the chicken with flour on both sides, shaking off the excess reserving the flour.
3. In a small bowl combine the chicken broth, lemon juice, Dijon mustard and 1 teaspoon of the reserved flour, whisk until smooth.
4. Heat a large nonstick skillet over medium-high heat. Melt the butter and add 1 teaspoon of the olive oil and half of the chicken.
5. Cook 2 minutes on each side, until slightly golden, then transfer to a dish.
6. Add remaining 1/2 teaspoon olive oil and remaining chicken and cook 2 minutes on each side.
7. Set aside on a dish with the other pieces of chicken.
8. Reduce the heat to medium-low, add the chicken broth mixture. Whisk scraping up any bits stuck to the pan then simmer 2 minutes to reduce slightly.
9. Return the chicken to the skillet, top each piece with a slice of ham and a slice of swiss, cover the skillet and simmer medium-low for 3 to 4 minutes until the cheese melts.
10. To serve use a spatula and transfer the chicken to each dish, spoon the remaining sauce over each piece.

13. Crispy Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

14. Greek Chicken Salad Lettuce Wraps (233 kcal)

Home is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breast, cooked and shredded
• 1 cup cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/2 cup Kalamata olives, sliced
• 1/3 cup feta cheese, crumbled
• 2 tablespoons fresh lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 8–10 butter lettuce leaves for wrapping

Instructions

1. 1. In a bowl, combine lemon juice, olive oil, oregano, and a pinch of salt and pepper.
2. 2. Add shredded chicken; toss to coat and marinate briefly (5–10 minutes).
3. 3. Stir in cucumber, tomatoes, red onion, olives, and feta until evenly mixed.
4. 4. Spoon the mixture onto lettuce leaves, wrap, and serve.

15. Easy Keto Philly Cheesesteak Stuffed Peppers (235 kcal)

Easy Keto Philly Cheesesteak Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT40M · Total: PT45M · Yield: [‘6’, ‘6-8’]

These easy keto Philly Cheesesteak Stuffed Peppers are a low-carb, cheesy, protein-packed dinner that’s perfect for meal prep!

Ingredients

• 1 lb. top sirloin steak
• salt & pepper to season
• 2 cups thinly sliced mushrooms
• 1 cup red onion, sliced
• 1 red pepper, julienned
• 1/4 cup mayonaisse
• 1 tablespoon dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/2 cup shredded mozzarella cheese
• 4 green bell peppers, halved and seeded
• chopped parsley for garnish

Instructions

1. Preheat oven to 400 degrees F.
2. To a 13×9″ baking dish add green bell pepper halves, open side up. Set aside.
3. Season both sides of top sirloin with salt and pepper.
4. Heat a large skillet to high heat.
5. Spray with cooking spray and place top sirloin in pan. Sear both sides of the steak, about 2-3 minutes per side.
6. Remove steak from pan and let rest. Immediately spray pan with cooking spray again and add mushrooms, saute until browned, about 3-4 minutes. Then add in peppers and onions to the pan. Saute for 2-3 minutes, until the vegetables are tender and onions are somewhat translucent.
7. Add vegetables to a large bowl.
8. Thinly slice the top sirloin and add to the bowl with the sautéed vegetables. Next, to that same bowl add,  mayonnaise, dijon mustard, garlic powder, ground black pepper and mozzarella cheese. Using a spoon, stir to combine all the ingredients.
9. Stuff each bell pepper half with steak mixture.
10. Bake for 30 minutes.
11. Garnish with chopped parsley and serve!

16. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

17. Chicken Stroganoff (256 kcal)

Chicken Stroganoff | Slimming Friendly is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

The whole family with fall in love this Chicken Stroganoff recipe. No one will know that this is actually a Slimming chicken recipe suitable for popular weight loss plans.Make sure to read my step by step tutorial above.

Ingredients

• 1 ½ pounds (675g) chicken breasts (chicken tenders or mini chicken breasts)
• Salt and pepper
• low calorie cooking spray (or olive oil)
• 1 onion (, finely diced)
• 2 garlic cloves (, minced)
• 3 cups (300g) white mushrooms (, sliced)
• 1 tbsp flour
• 2 cups (500ml) beef stock (, from a stock cube)
• 1 tbsp Dijon mustard
• ½ cup (120g) fat-free Quark cheese (or reduced fat sour cream)
• 1 tsp Worcestershire sauce
• 2 tbsp chopped parsley
• Chopped parsley to garnish

Instructions

1. Season the chicken with salt and pepper on both sides.
2. Spray a large skillet or frying pan with olive oil or use a low calorie cooking
3. Heat the pan and cook the chicken for 3 minutes per side over medium heat. If the pan gets very dry add a small splash of the stock. Set the chicken aside.
4. Deglaze the pan with a splash of beef stock and turn heat down to medium high. Add the onions and cook for 5 minutes.
5. Stir in the garlic and then add the mushrooms. Cook the mushrooms, stirring, until golden about 5 minutes. Add the flour and cook, stirring, for a minute.
6. Pour in the remaining beef stock and stir to combine. Lower the heat to a simmer. Stir in the mustard, Worcestershire sauce and add the Quark cheese or sour cream. Stir until combined, I used a small balloon whisk to do this.
7. Bring to simmer again and cook over low heat for 3 minutes until sauce is slightly reduced.
8. Add chicken back in and continue to simmer for 5 minutes until chicken is cooked through.
9. Add chopped parsley and check the seasoning – add salt and pepper to taste. Serve over pasta or rice, sprinkle with more fresh parsley.

18. Zucchini Noodle Chow Mein (187 kcal)

Zucchini Noodles Chow Mein is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 servings’]

You can add chicken, pork, beef or shrimp. Just cook your protein after you add the onions and garlic. Then continue the recipe. See post for additional recipe details. We used a Spiralizer to create the zucchini noodles.

Ingredients

• 2 medium zucchini
• 2 tablespoons soy sauce or low sodium soy sauce ((use Tamari for gluten free))
• 2 teaspoons rice vinegar ((or distilled white vinegar))
• 1 Tablespoon oyster sauce or hoisin for vegetarian
• 1 tablespoon olive oil (, grapeseed oil or any cooking oil)
• 1 small onion (, diced)
• 4 cloves garlic (, minced)
• 1 red bell pepper (, thin sliced)
• 1 large carrot (, julienned)
• 1 cup sliced red cabbage
• kosher salt (, to taste)
• black pepper ( , to taste)
• 1/4 cup chopped cilantro (optional)
• chili garlic sauce (, sriracha or hot sauce (optional))

Instructions

1. Cut zucchini into noodles with a spiralizer, julienne tool, or a mandoline. Set aside.
2. Make the sauce: In medium bowl combine soy sauce, vinegar, and oyster sauce (or hoisin). Set aside.
3. Heat olive oil in a large skillet on medium high heat. Add onions and garlic, cook until soft.
4. Add red bell pepper, carrot and red cabbage. Cook until vegetables are tender, about 2 minutes.
5. Add the zucchini noodles and the sauce. Stir everything in the pan until coated and continue cooking until zucchini noodles are tender, about 2-3 minutes.
6. Season to taste with salt and pepper. Garnish with cilantro, serve with optional chili garlic sauce or hot sauce.

19. Spinach Feta Wrap with Garlic

Spinach Feta Wrap With Garlic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘5’, ‘5 wraps’]

This refreshing, yummy spinach feta wrap is garlicky and low-calorie. It’s a vegetarian meal perfect as a cold lunch.

Ingredients

• 1 cup hummus
• 1 garlic clove (minced)
• 5 Weight Watcher tortilla wraps
• 2 cups baby spinach
• 1 red bell pepper (thinly sliced)
• 4 oz feta cheese (crumbled)

Instructions

1. Press in the garlic clove into the hummus and give it a mix.
2. Spread each tortilla wrap with a hummus mixture leaving out the edges of the wrap.
3. To the right of the center, place spinach leaves on each tortilla. Then top them up with red bell pepper slices and crumbled feta cheese.
4. Carefully roll up each wrap and cut in half before serving.

20. Low Carb Zucchini Carbonara (252 kcal)

Low-Carb Zucchini Carbonara is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

A quick, low-carb carbonara made with zucchini noodles, bacon, eggs, and Parmesan. Creamy, light, and ready in 20 minutes.

Ingredients

• 4 medium zucchini
• 1/2 tsp salt (for draining)
• 6 slices bacon
• 2 eggs
• 1/2 cup Parmesan cheese (finely grated)
• 1/4 tsp garlic powder
• Black pepper (to taste)
• Fresh parsley (for serving)
• Red pepper flakes (optional)

Instructions

1. Spiralize zucchini into noodles. Sprinkle with salt and let sit 10–15 minutes. Squeeze out excess liquid.
2. Cook bacon in a skillet until crisp. Remove and chop. Reserve 1 tablespoon bacon fat.
3. Add zucchini noodles to the pan. Cook for 2–3 minutes, tossing. Drain any liquid if needed.
4. In a bowl, whisk eggs, Parmesan, and garlic powder.
5. Reduce heat to low. Add egg mixture and toss quickly to coat without scrambling.
6. Add bacon back in. Toss briefly and remove from heat.
7. Serve immediately with black pepper, parsley, and extra Parmesan.

21. Creamy Keto Vegetable Soup (210 kcal)

Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT25M · Total: PT50M · Yield: [‘8’, ‘8 servings’]

Made in a single pot on the stovetop, this flavorful soup is full of chopped vegetables in a creamy base made of broth and cream cheese. With over 75% of calories coming from fat, it’s perfect for anyone on a keto or low carb diet.

Ingredients

• 3 ribs celery, finely chopped ((Note 1))
• 2 carrots, finely chopped ((Note 1))
• 1 onion, finely chopped ((Note 1))
• 5 cloves garlic, minced
• 4 cups low sodium chicken broth ((Note 2))
• 1 (8-ounce) brick cream cheese ((Note 3))
• 3 tablespoons tomato paste
• 2 tablespoons olive oil
• 1.5 teaspoons table salt
• 1 teaspoon ground black pepper
• 1 green bell pepper, finely chopped
• 1 cup finely grated parmesan cheese, plus more for serving ((Note 4))

Instructions

1. Soften Cream Cheese: Cut cream cheese into 8 cubes. Set aside to soften while you work on the rest of the recipe.
2. Cook Veggies: Heat olive oil in large pot (Note 5) over medium-high heat until very hot, a few minutes. Add celery, carrots, onions, salt, and black pepper. Cook until onions are translucent, stirring occasionally, about 5 minutes. Stir in garlic and tomato paste until incorporated and fragrant, about 1 minute. You may notice flavorful browned bits collecting on bottom of pot.
3. Make Soup Base: Add broth to pot, and briefly scrape along bottom to loosen any browned bits. Bring to a boil over high heat, then reduce to medium. Vigorously whisk cream cheese cubes into soup until fully incorporated (Note 6), about 5 minutes. Reduce to medium-low heat. Simmer uncovered to let flavors combine, stirring occasionally, about 5 minutes. The soup should be smooth and creamy, with a pale orange color.
4. Finish & Serve: Turn off heat. Stir in bell pepper (Note 7) and parmesan cheese until well-mixed, about 1 minute. Serve (Note 8), passing around extra parmesan cheese for topping.

22. Juicy Cast Iron Skillet Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

23. Spicy Tuna Salad (188 kcal)

Spicy Tuna Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT5M · Total: PT10M · Yield: 4

Spicy Tuna Salad is a high-protein recipe that tastes like a spicy tuna roll made with affordable canned tuna and simple ingredients in just 10 minutes.

Ingredients

• 15 oz canned tuna
• 1/4 cup celery, chopped
• 2 tbsp green onions, chopped
• 1/4 cup nonfat Greek yogurt
• 3 tbsp reduced fat mayonnaise
• 1 tbsp Sriracha (adjust to taste, this is spicy)
• 2 tsp soy sauce (or coconut aminos for GF)
• 1 tsp rice vinegar
• salt and pepper to taste

Instructions

1. Make the dressing by combining the Greek yogurt, mayonnaise, Sriracha, soy sauce, and rice vinegar in a bowl. Taste and adjust as needed. If you aren’t sure about the spice, start with a small amount and add as you go. It’s easy to make it spicier if needed.
2. Add the tuna, celery, and green onions. Stir to combine. Taste and season as needed.
3. Refrigerate for 30-60 minutes for the flavors to really combine if possible.

24. Zucchini Taco Boats (239 kcal)

Zucchini Taco Boats (239 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 medium zucchini, halved lengthwise and scooped to create boats
• 1 lb ground turkey (or beef)
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 cup corn kernels (optional)
• 1/2 cup black beans, rinsed (optional)
• 1/2 cup salsa
• 1/2 cup shredded cheddar or Monterey Jack
• 2 tablespoons chopped fresh cilantro
• Salt and pepper to taste
• Sour cream and lime wedges for serving (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Place zucchini boats on a baking sheet and make some room for filling.
2. 2. In a skillet, brown the ground turkey with onion and garlic; season with salt and pepper.
3. 3. Stir in chili powder, cumin, paprika; add corn, beans if using, and salsa; simmer 2–3 minutes.
4. 4. Spoon the filling into zucchini boats; top with a little cheese.
5. 5. Bake 15–20 minutes until zucchini are tender and cheese is melted.
6. 6. Garnish with cilantro and serve with optional sour cream and lime.

25. Shrimp Zucchini Pasta Puttanesca (208 kcal)

Shrimp Zucchini Pasta Puttanesca is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT25M · Total: PT45M · Yield: [‘2’]

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 large garlic clove (minced)
• 3 anchovy filets
• 1/4 teaspoon red pepper flakes
• 1 14.5 oz can (whole tomatoes)
• 1.5 tablespoons capers
• 3 tablespoons halved kalamata (or green olives)
• 1/2 teaspoon dried oregano
• 1.5 tablespoons freshly chopped parsley + more to garnish
• salt and pepper (to taste)
• 2 medium zucchinis (Blade C, noodles trimmed)
• 10-12 medium shrimp (deveined, shells removed)

Instructions

1. Place a large saucepan over medium-low heat and add in the olive oil. Once the oil heats, add in the garlic, red pepper flakes and anchovy filets. Cook for 1 minute, allowing the anchovies to mainly dissolve, and then add in the tomatoes, crushing with your hands as you add them into the saucepan. Make sure to pour all of the juices from the can into the saucepan.
2. Stir the tomatoes and add in the capers, olives, parsley, oregano and season with salt and pepper. Add in the shrimp, cover and cook about 5 minutes or until shrimp are cooked through. Uncover, remove the shrimp with a slotted spoon or pasta tongs and set aside on a plate.
3. Let the mixture reduce fully, about 10 minutes. Once reduced, add in the shrimp and zucchini noodles and cook for 3 minutes, tossing frequently, or until zucchini cooks to al dente.
4. Portion the pasta into bowls and garnish each with additional parsley. Enjoy!

26. Chinese Chicken Salad (252 kcal)

Chinese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 Servings’]

I know, I know – low carb salads and guilty pleasures don’t normally go together, but this is one of my go-to healthy recipes that I literally build my week around.

Ingredients

• 4 Cups Napa Cabbage (finely shredded)
• 1 Cup Red Cabbage (finely shredded)
• 1 Cup Carrots (shredded)
• 1/2 Cup Green Onions (chopped)
• 1/2 Cup Fresh Cilantro (chopped)
• 2-3 Cups Chicken (shredded)
• 3 Teaspoons Ginger (grated)
• 3 Garlic Cloves (minced)
• 3 Tablespoons Soy Sauce
• 3 Tablespoons Rice Vinegar
• 1 Tablespoon Sesame Oil
• 4 Teaspoons avocado or vegetable oil
• 2 Teaspoons Sugar (or your fave sugar sub)
• Sesame Seeds
• 1 Cup Crispy noodles (We use slivered almonds instead)

Instructions

1. Add all dressing ingredients to a salad shaker or small bowl, shake/mix and set aside.
2. Add the salad ingredients to a large bowl and toss to combine.
3. Pour half the dressing over the salad, toss together, and taste. Add more dressing based on your preference.
4. Top with chopped cilantro, almonds, and sesame seeds, and enjoy!

27. Thai Peanut Salad (201 kcal)

Thai Peanut Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘8’, ‘8 servings’]

A crunchy low carb Thai salad tossed in a creamy peanut dressing with bold, fresh flavor. Enjoy it as a healthy plant-based side or add protein such as chicken, bacon, or chickpeas to turn it into a satisfying main dish.

Ingredients

• 4 cups cabbage ((shredded))
• ½ cup cucumber ((peeled and chopped))
• ½ cup green onions ((sliced))
• ½ cup salted peanuts
• ½ cup red bell pepper ((if you want spice use ¼ cup hot red pepper, diced))
• Optional: make it a full meal by adding 12 ounces diced cooked chicken or bacon. Keep it plant-based with chickpeas.
• ⅓ cup peanut butter ((use all natural peanut butter))
• 3 tablespoons olive oil
• 3 tablespoons rice vinegar or regular vinegar
• 2 tablespoons coconut aminos ((tamari, or regular soy sauce))
• 1 teaspoon granulated sugar substitute ((or regular sugar))
• 1 teaspoon garlic ((minced))
• ½ teaspoon ginger paste ((or finely minced ginger))
• ¼ to ½ teaspoon red pepper flakes
• salt and pepper to taste

Instructions

1. In a large bowl add cabbage, cucumber, green onions, peanuts, pepper, and chicken (if you’re using it).
2. In a small bowl mix the Thai peanut salad dressing ingredients.
3. Pour dressing over the salad and toss. Add salt and pepper to taste. Enjoy!

28. Bell Pepper Stuffed Tacos (225 kcal)

Bell Pepper Stuffed Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘8’, ‘8 servings’]

Bell Pepper Stuffed Tacos are baked with your favourite taco toppings inside, a great low-carb and low-calorie meal or appetizer option. With this no-fuss recipe, pre-cooking the bell peppers is not necessary.

Ingredients

• 4 bell peppers
• 1 lb ground beef or turkey
• 1/3 cup taco seasoning
• 1 cup chopped lettuce
• 1/2 cup chopped tomato
• 1 cup shredded cheese of choice
• sour cream and salsa to top (if desired)
• 4 tbsp water

Instructions

1. Pre-heat oven to 400F
2. Brown ground meat in a pan until cooked, stir in the taco seasoning and water and continue to cook for another 2-3 minutes. Remove from heat.
3. Slice each bell pepper in half and remove the stem and seeds, and place them on a cookie sheet or in a baking pan
4. Fill each bell pepper with lettuce, taco meat mixture and top with tomatoes and cheese. You can also add other preferred topping such as avocado, cilantro, jalapeños etc.
5. Bake for 20 minutes or until cheese is browning. Top with sour cream and salsa if you wish before eating. Enjoy!

29. Easy Celery and Carrot Soup

Easy Celery and Carrot Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘6’, ‘6 bowls’]

This Celery and Carrot soup is a light, delicious vegan meal great for dinner. It’s low calorie, gluten-free, dairy-free, vegan and light.

Ingredients

• 2 tbsp olive oil
• 1 small onion (diced)
• 4 medium carrots (peeled and diced)
• 4 stalks of celery (diced)
• 4 cloves garlic (minced)
• 1 tsp dried oregano
• 2 cups vegetable broth
• 6 cups water
• salt and black pepper to taste

Instructions

1. In a large pot, heat olive oil on medium-high heat and add onion. Saute for around 5 minutes until the onions are tender.
2. Add the carrots and celery. Saute for another 5 minutes.
3. Add garlic and dried oregano. Cook for 30 seconds.
4. Add vegetable broth, water, salt, and black pepper. Bring to boil, then reduce to simmer and cook for 15 minutes until veggies are tender.
5. Serve hot in a bowl.

30. Spaghetti Squash Lasagna With Broccolini (194 kcal)

Spaghetti Squash Lasagna With Broccolini (194 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 large spaghetti squash (about 4 pounds)
• 8 oz broccolini, trimmed
• 1 cup marinara sauce
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1 garlic clove, minced
• 1 tablespoon olive oil
• Salt and pepper to taste
• Fresh basil for garnish (optional)

Instructions

1. 1. Preheat oven to 400°F (200°C). Slice the squash in half, scoop out seeds, brush with olive oil, and roast cut-side down on a lined sheet 40–45 minutes until tender.
2. 2. When cooled enough to handle, scrape the flesh with a fork to create spaghetti-like strands.
3. 3. Blanch or steam the broccolini for 2–3 minutes, then drain.
4. 4. In a bowl, mix ricotta with minced garlic, salt, and pepper.
5. 5. In a baking dish, layer squash strands, a portion of marinara, ricotta mixture, broccolini, and mozzarella; repeat once or twice.
6. 6. Bake at 375°F (190°C) for 15–20 minutes until cheese is melted and bubbly.
7. 7. Sprinkle with Parmesan and garnish with basil before serving.

31. Salami Egg Cups

Salami Egg Cups is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Cook: PT12M · Total: PT20M · Yield: [‘6’, ‘6 egg cups’]

Salami egg cups are yummy, full of flavors, nutrition, and great for keto breakfast. These will keep you in ketosis and nicely surprise you in the morning. It’s gluten-free and keto-friendly.

Ingredients

• 6 large eggs
• 24 slices of salami (regular size)
• ½ cup cheddar (shredded)
• 1/8 tsp paprika
• 1/8 tsp oregano
• A pinch of salt and black pepper

Instructions

1. Preheat the oven to 400F. Grease the muffin tin with olive oil or spray with cooking spray.
2. Line each muffin cup with 4 salami slices.
3. Now sprinkle in shredded cheddar, divide it equally. It should be around 1 tbsp of shredded cheese per muffin.
4. Crack in an egg into each cup. Sprinkle them with paprika, oregano, salt, and black pepper.
5. Bake for 12 minutes until the eggs are fully cooked. Let them cool down before serving.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.