Non-Fasting Day Recipe Suggestions Dinner Recipes

Non-Fasting Day Recipe Suggestions Dinner Recipes: If you are health conscious or dieting, a low calorie dinner recipe is just what you need to end your day in a healthy way. There are many low fat dinner recipes which are nutritious but low in calories. It’s a great way to eat without being guilty! Some of the healthy dinner recipes are as follows, Try these simple easy to make low calorie dinner recipes and experiment on your own creating some new dishes.

Calories: 250 per serving

Looking for something good enough to rival your favorite Italian restaurant? This recipe for spinach mushroom lasagna is just the thing.

– Cooking spray

– 1 (10-ounce) bag frozen spinach, thawed

– 1 tablespoon olive oil

– 1 teaspoon minced garlic

– 1 cup chopped onion

– 1 pound mushrooms, sliced

– 1¼ cups marinara sauce

– 2 cups dry pasta

– 3 cups water

– 1¼ cups shredded fresh mozzarella

– 1½ cup part-skim ricotta cheese

1. Preheat oven to 375 degrees F, and lightly grease a 9-by-13-inch glass baking dish with cooking spray.

2. Spread the spinach out on paper towels and pat dry.

3. Heat the olive oil in a large skillet and add the garlic. Cook over medium-high heat for 1 minute, and then stir in the onion and mushrooms.

4. Cook without stirring for 2 minutes, and then stir and cook for 3 to 4 minutes longer, until the mushrooms begin to sweat.

5. Spoon the mushrooms into the baking dish, and stir in the spinach and marinara sauce.

6. Boil the pasta in the water until it is al dente.

7. Combine the mozzarella and ricotta in a medium bowl, and then spoon over the pasta mixture and bake for 45 to 60 minutes, until the noodles are tender and the cheese is melted.

Serves 6 (serving size 1 cup).

Calories: 230 per serving

If your family has gotten into a rut in regard to weekday dinners, this spicy tandoori chicken might be exactly what you’ve been waiting for. Full of exotic flavors and just a hint of spice, it’s nothing short of perfect.

– 1 tablespoon coconut oil

– 1 teaspoon minced garlic

– 1 teaspoon ground coriander

– 1 teaspoon paprika

– 1 teaspoon chili powder

– 1 teaspoon ground turmeric

– 1¼ teaspoon ground cumin

– Pinch of nutmeg

– 2 pounds chicken thighs and drumsticks

– 1 (14.5-ounce) can stewed tomatoes

1. Heat the oil in a heavy skillet over medium-high heat.

2. Add the garlic and cook for 1 minute.

3. Combine the spices in a small bowl, rub the spice mixture into the chicken, and add the chicken to the skillet.

4. Cook for 2 to 3 minutes on each side until browned.

5. Add the tomatoes to the skillet, and then reduce heat and simmer, covered, for 20 to 30 minutes until the chicken is cooked through. Serve hot.

Serves 4 to 6 (serving size 1 piece).

Calories: 325 per serving

Both quick and satisfying, these barbecue onion quesadillas are sure to be a hit with your kids. They may even request them every day of the week!

– 1 teaspoon coconut oil

– 1 cup sliced onion

– 1 teaspoon chili powder

– 1¼ teaspoon freshly ground black pepper

– 1½ cup frozen corn, thawed

– 2 tablespoons BBQ sauce

– 1 large flour tortilla

– 1¼ cup shredded Mexican cheese

– Cooking spray

1. Heat the oil in a skillet over medium-high heat. Add the onion and stir to coat with oil.

2. Stir in the chili powder and black pepper, and then let the onion cook until caramelized, about 12 to 15 minutes.

3. Add the corn to the skillet, cook until heated through, and then spoon the mixture into a bowl.

4. Spread the BBQ sauce evenly over half the tortilla, and then spoon the onion and corn mixture over it.

5. Sprinkle with cheese, and fold the tortilla over the fillings.

6. Spray the skillet with cooking spray, and carefully add the tortilla.

7. Cook until browned on bottom, and then flip and brown on the other side. Cut in half to serve.

Serves 1.

Calories: 250 per serving

If you are in need of a hot, satisfying meal that doesn’t take more than a few minutes to prepare, you have come to the right place.

– 1 pound lean ground beef

– 1 cup chopped mushrooms

– 1½ cup chopped onion

– 1½ cup chopped green bell pepper

– 1½ teaspoon salt

– 1¼ teaspoon freshly ground black pepper

– 1 cup shredded cheddar cheese

– 2 large eggs

– 1 cup skim milk

– 1½ cup biscuit mix

1. Preheat oven to 400 degrees F.

2. Combine the beef, mushrooms, onion, and bell pepper in a heavy skillet over medium-high heat.

3. Stir in the salt and pepper, and cook until the meat is browned.

4. Drain the fat, and then spoon the meat and vegetables into a lightly greased 8-by-8-inch glass baking dish.

5. Sprinkle the cheese over the top of the meat and vegetables.

6. Whisk together the rest of the ingredients and pour into the dish.

7. Bake for 25 to 30 minutes, until a knife inserted in the center comes out clean.

Serves 4 to 6 (serving size 1 cup).

Calories: 350 per serving

Made with tender corn and flavored with bacon, this chicken corn chowder is as indulgent as dinner gets.

– 3 slices bacon, chopped

– 1 tablespoon coconut oil

– 1 cup diced onion

– 1 teaspoon minced garlic

– 1¼ teaspoon salt

– 1¼ teaspoon freshly ground black pepper

– 1 tablespoon cornstarch

– 1 (14-ounce) can chicken broth

– 1½ cup skim milk

– 1 cup frozen corn

– 1 cup grated potatoes

– Fresh chopped chives

1. Heat the bacon in a saucepan over medium-high heat. Cook for 3 to 5 minutes until crisp, and then remove to a paper towel to drain.

2. In the same saucepan, stir in the coconut oil, onion, garlic, salt, and pepper and cook for 5 minutes, stirring often.

3. Sprinkle in the cornstarch and broth, and stir well. Then pour in the milk in a steady stream while whisking the ingredients.

4. Stir in the corn and grated potatoes; then bring to a simmer.

5. Simmer over medium-low heat for 5 minutes or until the potatoes are tender.

6. Scoop about 1 cup of the soup into a food processor and blend until smooth; then stir back into the saucepan.

7. Garnish with chopped chives to serve.

Serves 2 to 3 (serving size 1 1/2 cups).

Calories: 325 per serving

This Asian chicken noodle bowl is full of Asian flavor, and it’s simple to prepare at home.

– 1 (12-ounce) package soba noodles

– 1 cup broccoli florets

– 1 cup chopped carrot

– 1 red bell pepper, chopped

– 1½ pound boneless chicken, cooked and chopped

– 1/3 cup natural peanut butter

– 1¼ cup reduced-sodium soy sauce

– 2 tablespoons fresh lime juice

– 2 tablespoons chili sauce

– 1½ tablespoons brown sugar

– 1¼ teaspoon ground ginger

1. Bring a large pot of water to boil and add the soba noodles. Read the directions on the package to determine how long to cook the noodles.

2. Four minutes before the soba noodles will be done, add the vegetables to the pot and stir well.

3. Combine the remaining ingredients in a bowl, and whisk in 3 tablespoons water from the pasta pot.

4. Strain the soba noodles and vegetables through a colander, and then add them back to the pot and pour in the sauce.

5. Toss to combine and serve hot.

Serves 6 (serving size 1 cup).

Calories: 300 per serving

A healthier alternative to beef burgers, these cilantro turkey burgers are full of fresh flavor and lean protein.

– 1 pound lean ground turkey

– 1¼ cup chopped fresh cilantro

– 2 tablespoons minced red onion

– 1 tablespoon plain bread crumbs

– 1¼ teaspoon salt

– 1/8 teaspoon freshly ground black pepper

– Cooking spray

– 4 hamburger buns

1. Combine all of the ingredients except the buns and cooking spray in a bowl and stir well.

2. Shape the mixture into 4 equal-sized patties.

3. Preheat the broiler in the oven, and lightly grease a baking sheet with cooking spray.

4. Place the turkey patties on the baking sheet, and broil for 5 to 7 minutes on each side, until the burgers are cooked through.

5. Serve hot on hamburger buns.

Serves 4 (serving size 1 burger).

Calories: 450 per serving

Craving something hot and creamy? This baked macaroni and cheese is a great combination of tender noodles, melted cheese, and crisp bread crumbs.

– 2 cups dry elbow macaroni

– Cooking spray

– 3 tablespoons unsalted butter

– 3 tablespoons all-purpose flour

– 1¾ cups skim milk

– 2 cups shredded cheddar cheese

– 1 cup low-fat cream cheese

– salt and freshly ground black pepper to taste

– 1¼ cup plain bread crumbs

1. Bring a large pot of water to boil and add the macaroni. Cook for about 5 minutes, and then drain.

2. Preheat oven to 450 degrees F, and grease an 8-by-8-inch glass baking dish with cooking spray.

3. Melt the butter in a saucepan over medium-high heat.

4. Whisk in the flour until smooth, and then whisk in the milk in a steady stream.

5. Cook until steaming, and then remove from heat and stir in the cheddar cheese and cream cheese. Stir until smooth.

6. Stir the pasta into the cheese sauce, and season with salt and pepper to taste.

7. Pour the mixture into the prepared dish, and top with bread crumbs.

8. Bake for 25 to 30 minutes, until the crumb topping is browned.

Serves 6 (serving size 1 cup).

Calories: 200 per serving

Hot and creamy, this mushroom stroganoff is a wonderful meal to warm you up on a cold winter night.

– 1 tablespoon coconut oil

– 1½ pound beef stew meat

– 1 onion, chopped

– 1 tablespoon all-purpose flour

– 1 teaspoon dried oregano

– 1½ cups beef broth

– 1 pound mushrooms, sliced

– 1 cup chopped carrots

– 1¼ cup sour cream

– salt and freshly ground black pepper to taste

1. Heat the oil in a large skillet over medium-high heat. Add the beef and cook until browned evenly. Then transfer to a plate.

2. Add the onion to the skillet and cook for about 5 minutes until tender.

3. Stir in the flour and oregano; then whisk in the beef broth.

4. Add the mushrooms and cooked beef to the skillet, and then bring to a simmer.

5. Simmer, covered, for 30 minutes or until the beef is tender.

6. Stir in the sour cream, and simmer 10 minutes longer until thick and creamy. Season with salt and pepper.

Serves 4 (serving size 2/3 cup).

Calories: 350 per serving

If you think you’ve tried stew, you haven’t tried this curried lamb and vegetable version. Full of unique flavors such as curry and turmeric, this recipe is sure to please.

– 1 pound boneless lamb, chopped

– 2 tablespoons all-purpose flour

– salt and freshly ground black pepper to taste

– 1 tablespoon coconut oil

– 1 tablespoon curry powder

– 1 teaspoon thai chili powder

– 1 teaspoon minced garlic

– 1 pound chopped sweet potatoes

– 1 onion, quartered

– 1 cup chopped carrots

– 1 cup button mushrooms

– 1 cup chopped celery

– 1 cup red wine

– 4 cups beef stock

– 2 tablespoons cornstarch

– 2 bay leaves

1. Combine the lamb, flour, salt, and pepper in a freezer bag, and shake to coat.

2. Heat the oil in a Dutch oven over medium-high heat, and add the curry powder, chili powder, and garlic.

3. Cook for 1 minute, and then add the lamb and cook, stirring, for 5 minutes or until lightly browned.

4. Spoon the lamb into a bowl, and add the sweet potatoes, onion, carrots, mushrooms, and celery to the Dutch oven.

5. Stir well, and then pour in the wine and cook until the liquid has evaporated.

6. Add the remaining ingredients and bring to a boil.

7. Reduce heat and simmer the stew, covered, for 45 to 50 minutes, until the vegetables are tender and the lamb is cooked through.

Serves 6 (serving size 1 cup).