low-calorie dinner recipes to inspire your next meal

Quinoa and Vegetable Stuffed Portobello Mushrooms are a delightful dish that combines the earthy richness of Portobello mushrooms with the nutty flavor of quinoa and an array of vibrant vegetables.

Ingredients:

Large Portobello mushrooms

Cooked quinoa (about 1 cup per mushroom)

Assorted vegetables, diced (such as bell peppers, onions, spinach, tomatoes, etc.)

Olive oil

Garlic, minced

Salt and pepper to taste

Optional: grated cheese (such as Parmesan or goat cheese)

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

Clean the Portobello mushrooms by gently wiping them with a damp paper towel to remove any dirt. Carefully remove the stems from the mushrooms and set them aside.

Place the cleaned mushrooms on the prepared baking sheet, gill side up.

In a skillet over medium heat, add a drizzle of olive oil and sauté the diced vegetables until they are softened and fragrant. Add the minced garlic and cook for an additional minute.

In a large bowl, combine the cooked quinoa with the sautéed vegetables. Season with salt and pepper to taste and mix well to combine.

Spoon the quinoa and vegetable mixture into the hollowed-out gills of each Portobello mushroom, pressing down gently to pack the filling.

If desired, sprinkle grated cheese over the top of each stuffed mushroom for an extra layer of flavor.

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the mushrooms are tender and the filling is heated through.

Once cooked, remove the stuffed mushrooms from the oven and let them cool slightly before serving.

Garnish with fresh herbs, such as parsley or basil, if desired, and enjoy!

These Quinoa and Vegetable Stuffed Portobello Mushrooms are not only delicious but also incredibly versatile. You can customize the filling based on your preferences and whatever vegetables you have on hand. Whether served as a hearty main dish or a flavorful side, these stuffed mushrooms are sure to impress with their robust flavor and satisfying texture.

Lemon Garlic Roasted Shrimp and Asparagus

Lemon Garlic Roasted Shrimp and Asparagus is a delectable dish that combines succulent shrimp with tender asparagus, infused with the bright flavors of lemon and garlic.

Ingredients:

Large shrimp, peeled and deveined (about 1 pound)

Fresh asparagus spears, woody ends trimmed

Olive oil

Garlic cloves, minced

Lemon zest

Lemon juice

Salt and pepper to taste

Optional: red pepper flakes for a hint of heat

Optional: chopped fresh parsley for garnish

Instructions:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil for easy cleanup.

In a large bowl, combine the peeled and deveined shrimp with trimmed asparagus spears. Drizzle with olive oil and toss to coat evenly.

Add minced garlic, lemon zest, and lemon juice to the bowl. Season generously with salt and pepper, and add red pepper flakes if desired for a touch of heat. Toss everything together until the shrimp and asparagus are evenly coated with the lemon garlic mixture.

Arrange the shrimp and asparagus in a single layer on the prepared baking sheet, making sure they are not overcrowded. This allows for even roasting and caramelization.

Place the baking sheet in the preheated oven and roast for 10-12 minutes, or until the shrimp are pink and opaque, and the asparagus is tender yet still crisp.

Once cooked, remove the baking sheet from the oven and garnish with chopped fresh parsley for a pop of color and freshness.

Serve the Lemon Garlic Roasted Shrimp and Asparagus immediately, either as a standalone dish or over cooked pasta, rice, or quinoa for a complete meal.

This dish is bursting with vibrant flavors and textures, from the juicy shrimp to the tender-crisp asparagus, all infused with the zesty essence of lemon and garlic. It's a perfect option for a quick and satisfying weeknight dinner or an elegant yet effortless meal for entertaining guests. Enjoy the delightful combination of flavors and the ease of preparation that this Lemon Garlic Roasted Shrimp and Asparagus recipe offers!

Tofu and Vegetable Curry with Coconut Milk

Tofu and Vegetable Curry with Coconut Milk is a flavorful and aromatic dish that combines tofu, a versatile protein-rich ingredient, with a variety of colorful vegetables and creamy coconut milk, all simmered in a fragrant curry sauce.

Ingredients:

Firm tofu, pressed and cubed

Assorted vegetables, such as bell peppers, carrots, broccoli, cauliflower, and peas, chopped into bite-sized pieces

Coconut oil or vegetable oil

Onion, finely chopped

Garlic cloves, minced

Ginger, grated

Curry powder or curry paste

Turmeric powder

Cumin powder

Coriander powder

Red chili flakes or fresh chili, optional for heat

Canned coconut milk

Vegetable broth or water

Salt and pepper to taste

Fresh cilantro leaves for garnish

Cooked rice or naan bread for serving

Instructions:

Start by preparing the tofu. Drain the tofu and place it between paper towels or clean kitchen towels. Place a heavy object, such as a plate or a skillet, on top of the tofu to press out excess moisture. Let it press for about 15-30 minutes, then cut it into cubes.

Heat coconut oil or vegetable oil in a large skillet or pot over medium heat. Add the chopped onion and sauté until softened and translucent, about 3-4 minutes.

Add minced garlic and grated ginger to the skillet, and cook for another minute until fragrant.

Stir in curry powder or curry paste, turmeric powder, cumin powder, coriander powder, and red chili flakes if using. Toast the spices for about 1 minute to release their flavors.

Add the cubed tofu to the skillet, tossing gently to coat it with the spices and aromatics. Allow the tofu to cook for a few minutes until lightly browned on all sides.

Add the chopped vegetables to the skillet, stirring to combine with the tofu and spices.

Pour in the canned coconut milk and vegetable broth or water, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low and let it simmer gently for about 10-15 minutes, or until the vegetables are tender and the flavors have melded together.

Season the curry with salt and pepper to taste, adjusting the seasoning as needed.

Once the curry is ready, remove it from the heat and garnish with fresh cilantro leaves for a burst of freshness.

Serve the Tofu and Vegetable Curry with Coconut Milk hot over cooked rice or with naan bread on the side for soaking up the delicious sauce.

This Tofu and Vegetable Curry with Coconut Milk is a comforting and nourishing dish that's perfect for vegetarians and vegans, as well as anyone looking to enjoy a flavorful and satisfying meal. The creamy coconut milk adds richness to the curry, while the combination of spices infuses each bite with warmth and depth of flavor.