Dinner recipes with low calorie and carbohydrates

These tasty main dish recipes will not only make your taste buds smile but are also low in calories.

As an added feature each main dish recipe preview provides you with the calories, carbohydrates, proteins and major vitamins per suggested serving. Choose the one that sounds the most exciting for tonight's dinner and enjoy.
Top 14 great tasting low calorie dinner recipes
  [ Cheeseburger Casserole ]   [ Baked Salmon With Mushrooms ]   [ Grilled Chicken Breast ]   [ Cheeseburger Macaroni ]   [ Baked Pork Chops ]   [ Slow-Cooked Pork Roast ]   [ Chicken Caesar Salad ]   [ Beef Taco Salad ]   [ Chicken Pot Pie ]   [ Broccoli Cheddar Quiche ]   [ Chicken Burgers ]   [ Cheese Stuffed Burgers ]   [ Stuffed Peppers ]   [ Fish Tacos ]  

Cheeseburger Casserole
Per Serving Info: | Calories: 328 | Carb: 5.85g | Prot: 24.58g | Fat: 22.58g
Delicious eggs, hamburger and cheese in an easy to bake casserole.
 

Ingredients
6 large eggs
1 lb lean hamburger
2 cups shredded cheddar cheese
1/2 cup mayonnaise
1/2 cup half & half cream
2 tbsps onion flakes

Directions
Pre-heat oven to 350 °F (175 °C).
Brown ground beef and crumble, drain any juices or fat. Add onion flakes while browning beef. You can use fresh onion as an option.
In a separate bowl, beat eggs, cream, and mayo. Add shredded cheese.
Using a 9x13" baking dish, put ground beef on the bottom of the pan and spread evenly. Pour egg mixture evenly over the top.
Bake for 40-45 minutes until golden. Let sit for at least 15 minutes before slicing.
Note: this will keep in the fridge for 4-5 days. I slice it into serving sizes and warm in the microwave. Tastes good for breakfast or as a main dish. I like to top with fresh pico de gallo and a dollop of sour cream. Enjoy!
 

Baked Salmon With Mushrooms
Per Serving Info: | Calories: 186 | Carb: 4.87g | Prot: 23.67g | Fat: 8.24g
Salmon fillets with complementary vegetables and a simple, tasty dressing.
 

Ingredients
4 salmon fillets
4 cups spinach
1 cup pieces or slices mushrooms
1 medium whole tomato, chopped
4 tbsp extra virgin olive oil sun-dried tomato dressing

Directions
Heat oven to 375° F (190° C). Place salmon fillets, skin side down, in 13x9-inch baking dish sprayed with cooking spray.
Mix remaining ingredients until blended; spoon over salmon.
Bake 20 to 25 minutes, or until fish flakes easily with fork.
Note: based on a recipe from Kraft.

Grilled Chicken Breast
Per Serving Info: | Calories: 350 | Carb: 66.13g | Prot: 28.30g | Fat: 2.59g
A terrific meal using chicken breast, Italian seasoning, tomatoes and whole wheat pasta.
 

Ingredients
1 cup italian tomatoes, diced
1 unit chicken breast
2 oz whole wheat pasta
1 lemon wedges
1 tbsp italian seasoning

Directions
Grill thawed boneless chicken breast in non-stick pan coated with fat free cooking spray.
Shake on seasoning (like Mrs. Dash brand) on top and bottom of breasts. Let cook, until golden brown.
As the breasts are grilling, boil whole wheat pasta till al dente.
Drain pasta. Slice lemon wedges and place in small bowl.
Add Italian diced tomatoes to chicken in same pan. Let cook, until tomatoes are warm.
Serve chicken breast with tomato mixture, portion of pasta and a lemon wedge.
Add grilled vegetables to your liking. Enjoy!
 

Cheeseburger Macaroni
Per Serving Info: | Calories: 216 | Carb: 24.30g | Prot: 16.76g | Fat: 6.56g
Spicy light comfort food.
 

Ingredients
8 oz elbow macaroni
1 lb extra lean ground beef
1 medium onion
14 1/2 oz italian stewed tomatoes
1/4 cup ketchup
1 tsp ground red pepper
1/2 tsp salt
1 cup shredded cheddar cheese
4 small sweet peppers

Directions
Cook elbow macaroni according to package directions, omitting salt and oil; drain.
Cook beef, onion and sweet red peppers in a large non-stick skillet over medium-high heat until beef crumbles and is no longer pink.
Drain well. Pat with paper towels to remove addition fat.
Stir stewed tomatoes, ketchup, cayenne pepper and salt into skillet; cook until thoroughly heated.
Stir in cooked macaroni.
Sprinkle with shredded cheese, and serve immediately.
 

Baked Pork Chops
Per Serving Info: | Calories: 610 | Carb: 0.38g | Prot: 26.38g | Fat: 56.26g
Delicious baked pork chops that amazingly tastes more like fried.
Ingredients
 

16 oz pork chops
3 oz pork rinds
1 cup butter
1 tsp salt
1 tsp black pepper

Directions
Melt butter.
Crush pork rinds.
Dip pork chops in melted butter.
Roll in pork rinds.
Spray glass baking dish with butter.
Place pork chops in dish and add salt and pepper to taste.
Bake at 375° F (190° C) for about 30-45 minutes.
Note: also works well with chicken instead of pork chops.
 

Slow-Cooked Pork Roast
Per Serving Info: | Calories: 267 | Carb: 7.89g | Prot: 32.48g | Fat: 8.56g
A delicious and tender crock pot pork roast.
 

Ingredients
32 oz pork tenderloin
1 packet dry onion soup mix
3/4 cup red wine
3 tbsps minced garlic
3 tbsps lite soy sauce
1 tsp black pepper
1 cup water

Directions
Place the pork tenderloin in a crock pot and pour the contents of the soup packet on top.
Pour water, wine, and soy sauce over the top. Turn the pork to coat evenly.
Spread the garlic over the top of the pork and sprinkle with pepper.
Cover with lid and cook for 4 hours on low heat.
Serve with the cooked liquid on the side.
 

Chicken Caesar Salad
Per Serving Info: | Calories: 321 | Carb: 11.17g | Prot: 56.51g | Fat: 4.69g
A low fat caesar salad.
 

Ingredients
3 cups shredded romaine lettuce
1 breast, bone and skin removed chicken breast
2 tbsps caesar salad dressing, reduced calorie
1/2 tsp hot sauce
1 tsp garlic spice

Directions
Remove any fat from chicken breast.
Spray broiling pan with non-stick cooking spray like Pam.
Use your spices, sprinkle chicken liberally.
Spread hot sauce lightly on chicken.
Bake at 350 °F (175 °C) until done, about 30 minutes.
Cut and wash lettuce, tear into bite size pieces.
Cut up chicken into bite size pieces and arrange in salad.
Drizzle the caesar dressing over top of chicken and lettuce.
 

Beef Taco Salad
Per Serving Info: | Calories: 616 | Carb: 40.08g | Prot: 81.95g | Fat: 13.55g
A quick and easy taco salad for lunch or dinner.
 

Ingredients
1 lb extra lean ground beef
4 cups shredded or chopped lettuce
8 oz shredded cheese, fat free
10 oz pinto beans

Directions
Brown the ground beef in a large pan. If desired, add 1 packet of taco seasoning.
When beef is brown, stir in regular can of pinto beans.
Mix shredded lettuce and beef and bean mixture in a large bowl. You can use pre-packaged shredded lettuce.
Sprinkle shredded cheese over top of salad.
If desired, add salad dressing such as fat free sour cream or chunky salsa.
Makes two large salads.
 

Chicken Pot Pie
Per Serving Info: | Calories: 529 | Carb: 60.29g | Prot: 32.78g | Fat: 18.88g
Old fashioned chicken pot pie is great supper recipe for Weight Watchers
.

Ingredients
1 oz butter-flavor cooking spray
1/2 cup chopped small onion
1 cup pieces or slices mushrooms
0.12 tsp paprika
0.12 tsp ground thyme
1/4 tsp salt
0.12 tsp black pepper
1 package mixed vegetables
1/2 cup chicken broth
2 units chicken breast, chopped
1 oz all purpose flour
1/2 cup evaporated milk, divided
2 crescent, unrolled
1/4 oz butter

Directions
Pre-heat oven to 375° F (190° C). Coat two 5" diameter baking bowls with cooking spray.
Coat a large pot with cooking spray. Add butter and melt over medium heat. Add onions and mushrooms and cook until tender, stirring frequently about five minutes. Stir in paprika, thyme, salt and pepper.
Add vegetables, broth and cooked chicken. Cover and simmer for 15 minutes.
In a small cup, combine flour and 1/4 cup of evaporated milk. Then stir into chicken mixture. Cook over medium heat until thickened, about two minutes.
Stir in remaining 1/4 cup milk and cook until mixture is slightly thickened, about two or three minutes more.
Spoon chicken mixture into the baking bowls. Unroll the crescent biscuits and arrange them around the edge of the bowl to form a border. (There should be a hole left in the middle.) Bake until rolls are golden brown and filling is bubbly, about 15 minutes.
Serve hot.
Note: a perfect dessert to follow is a 1 point Chocolate Fudge Bar!
 

Broccoli Cheddar Quiche
Per Serving Info: | Calories: 232 | Carb: 13.08g | Prot: 7.20g | Fat: 16.91g
A perfect, delicious vegetarian quiche.
 

Ingredients
3 large eggs
1 1/2 cups half and half cream
0.12 tsp pepper
1/2 cup broccoli
1/2 cup shredded cheddar cheese
1 crust, single 9" pie crust

Directions
Preheat oven to 375° F (180° C).
For the pie shell prick the bottom of a 9" pie shell and bake for approximately 10 minutes. Remove from oven.
In pie shell layer cheddar cheese and broccoli, ending with cheese.
Sprinkle with pepper.
Combine eggs and half and half and pour over eggs and broccoli.
Bake until golden brown, until a silver knife inserted 1" from the edge of crust comes out clean.
 

Chicken Burgers
Per Serving Info: | Calories: 164 | Carb: 0.69g | Prot: 20.03g | Fat: 9.00g
A lower fat alternative to hamburgers, with next to no carbs.
 

Ingredients
1 large egg
3 oz parmesan cheese
1 tbsp poultry seasoning
25 oz lean ground chicken

Directions
Add all ingredients to a bowl and mix well.
Form into 8 patties and put into a hot non-stick pan.
Cook for about 8-10 minutes per side.
 

Cheese Stuffed Burgers
Per Serving Info: | Calories: 175 | Carb: 2.31g | Prot: 26.22g | Fat: 6.10g
A tasty home-made burger that's sure to become a family favorite.
 

Ingredients
1 lb ground sirloin
1/4 tsp seasoned salt
1/2 tsp minced garlic
0.12 tsp black pepper
1 tbsp soy sauce
1/4 cup pieces or slices mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tbsp parsley
3/4 slice cheddar cheese, low fat

Directions
Thoroughly combine ground beef, salt, garlic, pepper, and soy sauce.
Divide mixture into 8 equal patties (patties should be thin).
Combine remaining ingredients; divide evenly atop 4 patties.
Place another patty on top of each; seal edges (extra burgers for other meals may be refrigerated at this point until ready to cook).
Cook on a grill, or under your stove’s broiler, until done.
Finally, top with cheese; when cheese has melted, the burger is ready to serve. As a serving suggestion, “make it a combo meal” by serving with cauliflower, mashed potatoes, a low-glycemic steamed veggie, such as asparagus, and a diet non-caffeinated beverage (could be H2O).
Note: feel free to experiment with different burger seasonings, stuffings, and types of cheese, be as creative as you like!
Note 2: the interesting thing about stuffed burgers is that some ingredients are "stuffed" into the middle of the burger, so as these ingredients cook, they season the meat and contribute to its juiciness.
 

Stuffed Peppers
Per Serving Info: | Calories: 378 | Carb: 69.22g | Prot: 8.44g | Fat: 9.00g
Yummy Mexican brown rice stuffed red bell peppers.
 

Ingredients
2 medium red bell peppers
2 cups brown rice
1 cup chopped onion
1 cup green salsa
1 tbsp olive oil

Directions
Remove tops of pepper and seeds. Slice pepper lengthwise once to create a pocket for the rice.
Toast peppers in toaster oven or broiler until softened to preferred level.
While peppers toast, sauté onion in olive oil until browned.
Add cooked brown rice to the oil and onions and sauté until slightly browned.
Remove peppers from toaster and place rice inside.
Top with green salsa and enjoy!
 

Fish Tacos
Per Serving Info: | Calories: 255 | Carb: 33.45g | Prot: 23.07g | Fat: 4.93g
Sautéed seasoned tilapia that's eventually wrapped in a whole wheat tortilla with vegetables.
 

Ingredients
3 oz tilapia
1 tbsp paprika
1 dash black pepper
1 medium whole wheat tortilla
1 cup shredded cabbage
1 oz fat free sour cream
1 lime yields lime juice
1 clove garlic
1/4 cup chopped or sliced tomato

Directions
Thaw tilapia or take fresh tilapia and rub with paprika and sprinkle with pepper and if you want, add a little salt or garlic salt.
Spray a skillet with non-stick spray and heat to medium-high. Add tilapia and sauté about 3 minutes on each side. (Fish cooks very quickly, so keep an eye on it, make sure it is cooked all the way, should be completely white and not translucent.)
While fish is cooking (in the corner of your eye), mince garlic, chop tomato, and cut cabbage into tiny strips (or use a bag of pre-shredded cabbage and carrot mix).
Mix garlic with fat free sour cream and squeeze the juice of one lime into the sauce. If you need to, you can season with a little salt.
Microwave tortilla for 30 seconds on a plate with a sprinkle of water to make it nice and flexible. While microwaving, shred the tilapia fillet.
Add tilapia and coleslaw to wrap and viola! A lovely and very healthy fish taco - add tomatoes and more crunchy cabbage and carrots to load up on veggies too!