20 Healthy Low-Calorie Meals That Are Easy to Make

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. Chicken Pozole Recipe

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

Ingredients

• Chicken thighs (boneless, skinless): 1.25 pounds (570 g)
• Canned hominy: 2 cups, drained
• Chicken broth: 4 cups
• Onion: 1 medium, diced
• Garlic cloves: 3, minced
• Guajillo chiles: 2, stems and seeds removed (rehydrated)
• Ancho chile powder or powder: 1 teaspoon
• Ground cumin: 1 teaspoon
• Oregano: 1 teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Lettuce, radishes, lime wedges, cilantro for toppings

Instructions

1. 1. Chicken Pozole Recipe: Rinse and trim chicken thighs; pat dry.
2. 2. Toast the guajillo chiles briefly, soak in hot water until soft, then blend with a little soaking liquid to make a smooth paste.
3. 3. In a pot, heat oil and sauté onion and garlic until translucent.
4. 4. Add the chile paste with cumin and oregano; cook for 1 minute to bloom flavors.
5. 5. Add the chicken thighs and chicken broth; simmer 20–25 minutes until chicken is cooked through.
6. 6. Stir in the hominy and simmer 10 more minutes to meld flavors.
7. 7. Serve topped with shredded lettuce, sliced radishes, lime wedges, and cilantro.

2. Easy Oven Baked Salmon

Easy Oven Baked Salmon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• Salmon fillets: 4 (6 oz each, about 170 g)
• Olive oil: 2 tablespoons
• Lemon juice: 1 tablespoon
• Garlic cloves: 2, minced
• Salt: 1/2 teaspoon
• Black pepper: 1/4 teaspoon
• Fresh dill or parsley, chopped: 2 tablespoons
• Lemon slices for serving: 4

Instructions

1. 1. Easy Oven Baked Salmon: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment.
2. 2. In a small bowl, whisk olive oil, lemon juice, minced garlic, salt, and pepper.
3. 3. Brush the mixture over the salmon fillets and place on the prepared sheet.
4. 4. Bake 12–15 minutes, until the fish is opaque and flakes easily.
5. 5. Sprinkle with chopped dill or parsley and serve with lemon wedges.

3. Instant Pot Salsa Chicken Lettuce Wraps

Instant Pot Salsa Chicken Lettuce Wraps is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breasts
• 1 cup salsa
• 1/2 cup low-sodium chicken broth
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon garlic powder
• 1/2 small onion, finely chopped
• 1 tablespoon lime juice
• salt and pepper to taste
• 8-10 large butter lettuce leaves for wrapping
• 1 avocado, sliced (optional)
• fresh cilantro for garnish (optional)

Instructions

1. 1. Set the Instant Pot to Sauté and heat the olive oil.
2. 2. Add the onion and cook until translucent, about 2 minutes; stir in chili powder, cumin and garlic powder for 30 seconds.
3. 3. Add the chicken breasts, salsa, and chicken broth; season with salt and pepper. Close the lid and cook on High Pressure for 8 minutes; allow natural release for 10 minutes, then quick release any remaining pressure.
4. 4. Remove and shred the chicken, then return it to the pot and stir to coat with the sauce; simmer on Sauté for 2 minutes to slightly reduce the sauce. Add lime juice and adjust seasoning.
5. 5. To serve, scoop chicken into lettuce leaves and top with avocado slices and cilantro if desired. Serve immediately.

4. Easy Greek Chicken

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

Ingredients

• 1.5 lb boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Zest of 1 lemon
• Juice of 2 tablespoons lemon
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 oz feta cheese, crumbled
• 1/2 cup kalamata olives, sliced
• 1 cup cherry tomatoes, halved
• fresh parsley for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). In a bowl, whisk olive oil, garlic, lemon zest and juice, oregano, thyme, paprika, salt and pepper.
2. 2. Toss the chicken with the marinade until well coated; let sit 5 minutes to mingle flavors.
3. 3. Arrange the chicken on a baking sheet; scatter tomatoes and olives around the chicken; sprinkle crumbled feta on top.
4. 4. Bake 22–28 minutes, or until the chicken reaches 165°F (74°C).
5. 5. Garnish with parsley and serve with a light salad or side of your choice.

5. Homemade Taco Salad Recipe

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

Ingredients

• 1 lb ground beef (or turkey)
• 1 tablespoon olive oil
• 2 tablespoons taco seasoning or 2 teaspoons chili powder, cumin, and garlic powder blend
• 1/4 cup water
• 4 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1 cup canned black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup shredded cheddar cheese
• 1/2 cup sour cream or Greek yogurt
• 1 avocado, diced
• Tortilla chips (optional)
• Salt and pepper to taste

Instructions

1. 1. Heat olive oil in a skillet; add ground beef and taco seasoning, cooking until browned and the liquid has mostly evaporated, about 6–8 minutes. Add water and simmer 2 minutes to meld flavors.
2. 2. In a large bowl, combine lettuce, tomatoes, black beans, and corn.
3. 3. Add the cooked beef and toss to combine. Season with salt and pepper as needed.
4. 4. Top with cheddar cheese, dollops of sour cream, and diced avocado. Serve with tortilla chips on the side if desired.

6. Easy Crustless Spinach Quiche

Easy Crustless Spinach Quiche is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 large eggs
• 1 cup milk
• 1 cup fresh spinach, chopped
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 1/2 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Butter or nonstick spray for the dish

Instructions

1. 1. Preheat oven to 375°F (190°C) and grease a 9-inch pie dish.
2. 2. In a bowl, whisk eggs with milk; stir in spinach, cheddar, parmesan, onion, garlic, salt and pepper.
3. 3. Pour mixture into the prepared dish and bake for 30–35 minutes, until the quiche is set and lightly golden on top.
4. 4. Let stand 5 minutes before slicing into wedges and serving.

7. Cabbage & Sausage Skillet

Cabbage & Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 12 oz smoked sausage (kielbasa or similar), sliced
• 4 cups green cabbage, shredded
• 1 medium onion, thinly sliced
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1/2 cup chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Chopped parsley for garnish

Instructions

1. 1. In a large skillet, heat olive oil and brown the sausage slices about 3–4 minutes; remove and set aside.
2. 2. In the same skillet, sauté onion and garlic until softened, about 2–3 minutes.
3. 3. Add cabbage and cook 6–8 minutos until wilted and tender.
4. 4. Return sausage to the skillet, add broth and paprika; simmer 4–5 minutes; season to taste.
5. 5. Garnish with parsley and serve hot.

8. Instant Pot Chicken Coriander Soup

Instant Pot Chicken Coriander Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro
• Juice of 1/2 lemon (optional)

Instructions

1. 1. Turn Instant Pot to Sauté and heat the olive oil; cook onion, carrot, and celery until softened, about 5 minutes.
2. 2. Add garlic, coriander, and cumin; cook 1 minute until fragrant.
3. 3. Add chicken pieces and broth; secure the lid and cook on High Pressure for 5 minutes; quick release.
4. 4. Shred or dice the chicken as needed and return to the pot; simmer on Sauté 2–3 minutes to heat through. Adjust salt and pepper.
5. 5. Stir in cilantro and lemon juice; serve hot.

9. Vegan Black Bean Chili

Vegan Black Bean Chili is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cans (15 oz each) black beans, drained and rinsed
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 carrot, diced
• 1 cup corn kernels
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Optional toppings: avocado, cilantro, lime wedges

Instructions

1. 1. Heat olive oil in a pot; sauté onion and bell pepper until softened.
2. 2. Add garlic and cook 30 seconds more.
3. 3. Stir in beans, tomatoes, corn, broth, chili powder, cumin, and paprika; bring to a simmer.
4. 4. Simmer 20–25 minutes, stirring occasionally; season with salt and pepper.
5. 5. Serve with optional toppings such as avocado, cilantro, and lime wedges.

10. Tuna Stuffed Tomatoes

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

Ingredients

• 4 medium ripe tomatoes
• 2 cans tuna in water, drained
• 1/4 cup mayonnaise or Greek yogurt
• 1 tablespoon lemon juice
• 1 celery stalk, finely diced
• 2 tablespoons red onion, finely diced
• 2 tablespoons chopped parsley
• Salt and pepper to taste
• Paprika for garnish (optional)

Instructions

1. 1. Slice tops off tomatoes and scoop out centers to create shells; reserve the flesh pieces.
2. 2. In a bowl, mix tuna, mayonnaise, lemon juice, celery, onion, and parsley; season with salt and pepper.
3. 3. Spoon the tuna filling into the hollowed tomatoes until they are well filled.
4. 4. Chill for 30 minutes if desired; garnish with a light dusting of paprika before serving.

11. Spicy Black Bean Tacos

Spicy Black Bean Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 cups black beans, cooked or canned, drained
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 cup corn kernels
• 1-2 tablespoons chipotle in adobo sauce, minced (or 1/2–1 teaspoon chili powder if preferred)
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 8 small corn tortillas
• 1/2 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• Sliced avocado for serving
• Salt to taste

Instructions

1. 1. Heat oil in a skillet; sauté onion until translucent.
2. 2. Add garlic and cook 30 seconds; stir in beans, corn, and chipotle or chili powder.
3. 3. Sprinkle cumin and paprika; cook 2–3 minutes to blend flavors. Mash lightly if desired for thicker filling.
4. 4. Warm tortillas and assemble tacos with bean mixture and toppings: lettuce, tomatoes, cilantro, avocado. Serve immediately.

12. Indian Tomato Salad Recipe

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

Ingredients

• 4 large ripe tomatoes, chopped
• 1/2 cucumber, chopped
• 1/4 red onion, thinly sliced
• 1 tablespoon chopped cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Salt to taste
• Pinch garam masala (optional)

Instructions

1. 1. In a bowl, combine chopped tomatoes, cucumber, and onion.
2. 2. Whisk together cumin, chili powder, lemon juice, olive oil, and salt to make a dressing.
3. 3. Pour dressing over vegetables and toss to coat evenly.
4. 4. Sprinkle with cilantro and a pinch of garam masala if using; serve fresh.

13. Baked Cod With Parmesan & Garlic Butter

Baked Cod With Parmesan & Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cod fillets (6 oz each)
• 4 tbsp unsalted butter, melted
• 4 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 1/2 cup grated Parmesan cheese
• 1/3 cup panko breadcrumbs
• 1 tbsp olive oil
• 2 tbsp fresh parsley, chopped
• Salt and black pepper, to taste
• Lemon wedges, for serving (optional)

Instructions

1. 1. Preheat oven to 425°F (220°C) and line a baking sheet with parchment.
2. 2. Pat the cod fillets dry and season lightly with salt and pepper.
3. 3. In a small saucepan, melt butter and whisk in minced garlic until fragrant, about 1 minute.
4. 4. Remove from heat and stir in lemon juice.
5. 5. In a bowl, combine Parmesan cheese, panko breadcrumbs, and a pinch of salt and pepper; drizzle with olive oil to moisten.
6. 6. Place cod fillets on the prepared sheet, brush with the lemon-garlic butter, then top each with the Parmesan breadcrumb mixture.
7. 7. Bake 10–12 minutes, or until the fish flakes easily with a fork.
8. 8. Sprinkle chopped parsley over the fillets and serve with lemon wedges.

14. Salmon With Balsamic Salsa & Lime

Salmon With Balsamic Salsa & Lime is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 salmon fillets (6 oz each)
• 2 tbsp olive oil
• Salt and black pepper, to taste
• 1 cup diced tomatoes
• 1/4 cup red onion, finely chopped
• 2 tbsp fresh cilantro, chopped
• 3 tbsp balsamic vinegar
• 2 tbsp fresh lime juice
• 1 small jalapeño, minced (optional)
• Lime wedges, for serving

Instructions

1. 1. Preheat oven to 400°F (200°C) and line a baking sheet.
2. 2. Rub salmon fillets with a little olive oil and season with salt and pepper.
3. 3. Bake salmon for 10–12 minutes until cooked through and flaky.
4. 4. In a bowl, combine tomatoes, red onion, cilantro, jalapeño (if using), balsamic vinegar, and lime juice. Drizzle with remaining olive oil and season with salt to taste.
5. 5. Spoon the balsamic salsa over the salmon portions and serve with lime wedges.

15. Best Ever Butter Chicken In The Slow Cooker

Best Ever Butter Chicken In The Slow Cooker is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 lb boneless skinless chicken thighs, cut into bite-size pieces
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 inch piece fresh ginger, grated
• 4 tbsp unsalted butter, divided
• 2 tsp garam masala
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika
• 28 oz crushed tomatoes
• 1 cup heavy cream
• Salt, to taste
• Fresh cilantro, chopped (for garnish)
• Cooked basmati rice or naan, for serving

Instructions

1. 1. In a skillet, melt 2 tbsp butter over medium heat and sauté onion until soft; add garlic and ginger and cook 1–2 minutes.
2. 2. Transfer onion mixture to the slow cooker; add garam masala, cumin, coriander, and paprika, then stir in crushed tomatoes.
3. 3. Add the chicken pieces and dot with the remaining butter.
4. 4. Cover and cook on low for 6–8 hours (or high for 3–4 hours) until the chicken is tender.
5. 5. Stir in the heavy cream and simmer 10–15 minutes; adjust salt to taste.
6. 6. Serve over rice or with naan, garnished with cilantro.

16. Vegan Tortilla Soup With Black Beans & Seitan

Vegan Tortilla Soup With Black Beans & Seitan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 8 oz seitan, cubed
• 1 tbsp olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 small jalapeño, minced (optional)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp dried oregano
• 14 oz can crushed tomatoes
• 4 cups vegetable broth
• 15 oz can black beans, drained and rinsed
• 1 cup corn kernels
• Salt and pepper, to taste
• Tortilla chips, for topping
• Fresh cilantro, chopped (for garnish)
• Lime wedges, for serving
• Avocado slices, for serving (optional)

Instructions

1. 1. Heat olive oil in a pot over medium heat; sauté onion, garlic, and bell pepper until soft.
2. 2. Add seitan and cook 3–4 minutes.
3. 3. Stir in cumin, chili powder, and oregano; cook 1 minute.
4. 4. Add crushed tomatoes and vegetable broth; bring to a simmer.
5. 5. Add black beans and corn; simmer 5–7 minutes; season with salt and pepper.
6. 6. Serve hot with crushed tortilla chips and toppings of cilantro and lime; add avocado if desired.

17. Spinach Soup Recipe

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

Ingredients

• 10–12 cups fresh spinach, tightly packed
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 russet potato, peeled and diced
• 4 cups vegetable broth
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/2 cup heavy cream or milk (optional)
• Pinch of grated nutmeg (optional)
• Croutons or grated Parmesan for serving

Instructions

1. 1. In a large pot, heat olive oil over medium and sauté onion and garlic until translucent.
2. 2. Add potato and broth; simmer 10–12 minutes until the potato is tender.
3. 3. Add spinach and cook until wilted.
4. 4. Purée the soup with an immersion blender until smooth; stir in cream if using and season with salt, pepper, and nutmeg.
5. 5. Serve hot with croutons or grated Parmesan.

18. 15-Minute Skillet Tilapia With Artichokes & Tomatoes

15-Minute Skillet Tilapia With Artichokes & Tomatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 tilapia fillets (4–6 oz each)
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 14 oz jar artichoke hearts, drained and quartered
• 2 cups cherry tomatoes, halved
• 1/4 cup dry white wine (optional)
• 1 tbsp fresh lemon juice
• Salt and pepper, to taste
• 2 tbsp fresh parsley, chopped
• Lemon wedges, for serving

Instructions

1. 1. Season tilapia with salt and pepper; heat half of the oil in a large skillet over medium-high heat and sear fillets 2–3 minutes per side until just opaque.
2. 2. Transfer fish to a plate; add remaining oil, garlic, artichokes, and tomatoes to the skillet and sauté 2–3 minutes.
3. 3. Deglaze with white wine (if using); simmer 1–2 minutes and stir in lemon juice.
4. 4. Return tilapia to the pan to warm through, about 1 minute; sprinkle with parsley and serve with lemon wedges.

19. Warm Chicken Salad Over Arugula With Creamy Dill Dressing

Warm Chicken Salad Over Arugula With Creamy Dill Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 chicken breasts (about 1 lb total)
• 1–2 tbsp olive oil
• Salt and pepper
• 6–8 cups arugula
• 1 medium cucumber, sliced
• 1 cup cherry tomatoes, halved
• For the dressing:
• 1/2 cup plain Greek yogurt
• 2 tbsp fresh dill, chopped
• 1 tbsp lemon juice
• 1–2 tsp olive oil
• Salt and pepper, to taste

Instructions

1. 1. Season and cook the chicken in a skillet with olive oil until cooked through; rest briefly and slice.
2. 2. In a large bowl, toss arugula, cucumber, and tomatoes.
3. 3. Whisk together yogurt, dill, lemon juice, and olive oil; season with salt and pepper.
4. 4. Top the arugula mixture with warm chicken slices and drizzle with the creamy dill dressing.

20. Spinach Quesadillas

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

Ingredients

• 4 large flour tortillas
• 4 cups fresh spinach, roughly chopped
• 2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1/2 small onion, finely chopped
• 1 garlic clove, minced
• 1–2 tbsp olive oil or butter for frying
• Salt and pepper
• Salsa or sour cream for serving (optional)

Instructions

1. 1. Sauté spinach with onion and garlic in oil until wilted and any moisture has evaporated; cool slightly.
2. 2. Place one tortilla in a skillet; sprinkle with cheese, add spinach mixture, then top with more cheese; cover with a second tortilla.
3. 3. Cook until the bottom is golden and the cheese has melted, about 2–3 minutes per side; flip and cook the other side.
4. 4. Slice into wedges and serve with salsa or sour cream if desired.

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.