7 Healthy Dinner Recipes (And Snacks!) You Can Throw Together Right Now (2024)

You'll need: 5 cups chopped cauliflower, 3/4 cup egg whites, 3 cups frozen stir-fry veggies, 1 cup frozen peas, 1 cup chopped onion, 1 tsp chopped garlic, 1 Tbsp sesame oil, 1/4 cup thick teriyaki sauce.

To make: Pulse the cauliflower in a blender until it's reduced to rice-size pieces. Bring an extra-large skillet sprayed with nonstick spray to medium heat. Scramble the egg whites, transfer to a bowl, and cover. Wipe and re-spray the skillet; bring to medium-high heat. Add the frozen veggies, peas, and 1/4 cup water. Cover and cook for 3 minutes or until water has mostly evaporated. Add the riced cauliflower, onion, garlic, and sesame oil. Cook and stir until the veggies have mostly softened, 5 to 7 minutes. Add the egg whites and teriyaki sauce. Cook and stir until hot and well mixed, about 2 minutes.

Makes 4 servings. Per serving: 180 cal, 3.5 g fat (0.5 g sat fat), 10.5 g protein, 26 g carb, 7 g fiber.

You'll need: Two 12-oz turnips, two 12-oz potatoes, salt, pepper

To make: Cut the turnips and potatoes into french fry–shaped spears. Place evenly on two baking sheets sprayed with nonstick spray, and season with the salt and pepper. Bake at 425°F until tender on the inside and crispy on the outside, tossing halfway through, about 15 minutes per side.

Makes 4 servings. Per serving: 182 cal, <0.5 g fat (0 g sat fat), 5 g protein, 41.5 g carb, 5 g fiber.

You'll need: Mushrooms, canned tomatoes, light cheese

To make: Heat oven to 375°F and spray a baking sheet with nonstick spray. Remove stems from 6 medium baby bella mushrooms (save half the stems) and lay the caps on the sheet, rounded sides down. Bake 8 to 10 minutes. Chop reserved mushroom stems and mix into 2 Tbsp canned crushed tomatoes; season with garlic powder, onion powder, and basil. Blot mushrooms to remove moisture and fill with tomato mixture. Finely chop a Mini Babybel Light cheese and distribute over mushrooms. Bake mushrooms until cheese melts, about 3 minutes. Eat them all.

87 cal, 3 g fat (1.5 g sat), 9.5 g protein, 1 g fiber, 7 g carb.

You'll need: Four 10-oz zucchini, 4 light spreadable Swiss cheese wedges, 21/2 Tbsp grated Parmesan, 11/2 Tbsp light sour cream.

To make: Cut the zucchini into strips using a vegetable peeler (rotate the zucchini as you go) or spiralizer. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Cook and stir the zucchini until slightly softened, about 3 minutes. Add the cheeses and sour cream, breaking the wedges into pieces. Stir until the zucchini is coated, about 2 minutes.

Makes 4 servings. Per serving: 116 cal, 4.5 g fat (2.5 g sat fat), 8 g protein, 11.5 g carb, 3 g fiber.

You'll need: Avocado, sun-dried tomatoes, crackers

To make: Mix 1½ oz mashed avocado (that's about 3 Tbsp, or ⅓ of an avocado) with a dash each of salt, pepper, and garlic powder. FYI, herbs and spices don't count as part of my three-ingredient rule! Spread over 2 large crispbread crackers, each with 80 or less calories (like Wasa Multi Grain). Sprinkle with 2 Tbsp chopped sun-dried tomatoes (the bagged kind, not the ones packed in oil). Such a great two-minute combination.

254 cal, 7.5 g fat (1 g sat), 6 g protein, 9.5 g fiber, 39 g carb.

You'll need: Chicken, light cheese, salsa

To make: Heat oven to 350°F, spray a baking pan with nonstick spray, and pound a 5-oz raw boneless, skinless chicken breast cutlet to ½-inch thickness. Season with salt and pepper, then spread with a wedge of the Laughing Cow Creamy Light Swiss cheese. Top with 2 Tbsp thick salsa and roll up chicken. Secure with toothpicks if needed, place in pan, and cover with foil. Bake 20 minutes. Remove foil and bake until cooked through, about 15 minutes.

215 cal, 3 g fat (1.5 g sat), 35 g protein, 0.5 g fiber, 3 g carb.

You'll need: Banana, Greek yogurt, peanuts

To make: Slice a medium banana into 16 coins. Evenly top coins with 2 oz (about ¼ cup) fat-free strawberry Greek yogurt and 2 tsp finely chopped peanuts. Freeze 1 hour.

182 cal, 3 g fat (0.5 g sat), 7.5 g protein, 3.5 g fiber, 34.5 g carb.