Low-Calorie Dinner Ideas

Making low-calorie dinners on a daily basis can be a tough task, especially when you come home after a long day and need something easy and filling. While there are endless options out there, in this article we will get you started with three low-calorie dinner ideas that are delicious and easy to make. 

Chicken Broccoli Beetroot Salad Avocado Pesto

Ingredients:

  • 250g broccoli – thin-stemmed
  • 2 teaspoon rapeseed oil
  • 3 chicken breasts – skinless
  • 1 red onion – thinly and finely sliced
  • 100g watercress
  • 2 raw beetroots – peeled and grated
  • 1 teaspoon nigella seeds

For the avocado pesto

  • small pack basil
  • 1 avocado
  • ½ garlic clove – crushed
  • 25g walnut halves – crumbled
  • 1 tablespoon rapeseed oil
  • juice and zest 1 lemon

Method: 

1) Boil water and add broccoli. Cook for two minutes before draining and running it under cold water. Toss them in a pan using ½ tsp rapeseed oil, and make sure they are well charred. 

2) Brush chicken with remaining oil and let it cook on the hot pan, at least 3 to 4 minutes per side. Simply make sure it’s well-cooked, but not overcooked. 

3) Add avocado flesh, garlic, walnuts, oil, lemon juice, cold water, and seasoning to the food processor and smoothen. 

4) There are a number of ways you can plate your food, but it would be best to follow a scattering method. 

Poached Salmon Tarragon

Ingredients:

  • 200g half-fat crème fraîche
  • 1 lemon
  • Tarragon – small bag – leaves only – chopped
  • 1 garlic clove – crushed to a paste
  • 400g green beans – trimmed and halved
  • 4 salmon filets
  • cooked baby new potatoes

Method: 

1) Zest your lemon, and cut it into small wedges. 

2) Take a bowl and mix the creme fraiche, garlic, tarragon, lemon zest, a good squeeze of lemon juice, and season to taste. 

3) Using a large shallow pan bring salted water to boil, and cook the beans for 3 minutes. Drain and cool under running water before adding them to the mix made in the second step.

4) Bring the pan to boil again and bring it down to a gentle simmer. Once simmering add salmon pieces and let it poach for 8 to 10 minutes. Or you can cook it to your own liking. 

Mediterranean Vegetables with Lamb

Ingredients:

  • 1 tbsp olive oil
  • 250 grams lean lamb filet, trimmed of any fat and thinly sliced
  • 140g shallot, halved
  • 2 large courgettes, cut into chunks
  • ½ tsp each ground cumin, paprika and ground coriander
  • 1 red, 1 orange and 1 green pepper, cut into chunks
  • 1 garlic clove, sliced
  • 150ml vegetable stock
  • 250g cherry tomatoes
  • handful coriander leaves, roughly chopped

Method: 

1) Heat oil in a large pan, and cook your lamb and shallots over high heat. Cook for about 2 to 3 minutes per side or until golden brown. 

2) Then add courgettes and stir fry for 3 to 4 minutes. 

3) Add the spices and toss it well, at the end add garlic and pepper. Then reduce the heat and let the mix cook for another 4 to 5 minutes.

4) Pour in the stock and make sure it’s well coated. Then add tomatoes, season the mix and cover it with a lid and let it simmer for another 15 minutes. 

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