5 Super Easy Dinners That’ll Help You Lose 5 Pounds

It may be hard to believe, but there indeed easy-to-fix dinners that are not only healthy but also yummy and can help you lose weight at the same time! What’s not to like? Here are five of our favorites that are low in fat and help boost your metabolism to burn more calories during the day.

Grilled Chicken Cutlets With Summer Succotash

Ingredients:

  • 4 thin chicken cutlets (about 1 pound total)
  • 1 cup frozen lima beans, thawed
  • ½ cup corn
  • 1 pint grape tomatoes
  • Grated Parmesan cheese
  • ½ cup fresh basil leaves, torn
  • Olive oil
  • Salt and pepper

Directions:

Season the chicken cutlets with salt and paper. Grill on the stove until cooked through (about 3 – 4 minutes). Turn them once halfway through cooking. Meanwhile, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add in the lima beans, corn and grape tomatoes. Cook, stirring occasionally until the tomatoes burst (about 3 – 4 minutes). Stir in the Parmesan and basil leaves. Add a whole wheat roll to complete the dinner.

Add in 1 cup frozen baby lima beans, thawed; 1/2 cup corn; and 1 pint grape tomatoes. Cook, tossing occasionally, until tomatoes burst (about 3-4 minutes). Stir in 1 tablespoon grated Parmesan and 1/2 cup fresh basil leaves, torn. Pair each portion with lemon wedges and a 100-calorie whole-wheat roll. Slim

BBQ Turkey Burgers

Ingredients:

  • 1 pound ground dark-meat turkey
  • 1 minced garlic clove
  • 1/2 teaspoon paprika
  • 1/4 teaspoon ground cumin
  • Salt and pepper
  • 4 slices grilled sweet onion
  • 1/4 cup barbecue sauce
  • 4 toasted sesame seed buns

Directions:

In a medium bowl, mix the turkey, garlic, paprika, and cumin. Make the turkey mixture into 4 equal-sized patties and season with salt and pepper. Heat the grill to medium-high and cook the burgers until they are just cooked through, about 7 minutes per side. Serve on the buns with the onion and barbecue sauce.

Salmon Noodle Bowl

Ingredients:

  • 4 ounces soba buckwheat noodles
  • 5 ounces asparagus, cut in thirds
  • 6 ounce skinless salmon fillet
  • 1 tablespoon toasted sesame oil
  • 3 tablespoons lime juice
  • Salt and pepper
  • 4 ounces cucumber
  • 1/2 small avocado

Directions:

Cook the noodles until soft (about 6 minutes) and strain. Cook the asparagus until al dente (about 1 – 2 minutes) and then rinse under cold water. Heat a skillet over medium-high heat, adding a small amount of olive oil or cooking spray. Cook the salmon until cooked thoroughly, occasionally turning pieces.

Meanwhile, make the vinaigrette. Whisk together sesame oil, lime zest and juice, and salt and pepper in a small bowl. Cut the asparagus, cucumber and avocado into bite-sized pieces. Combine all ingredients, except salmon, and toss to coat with the vinaigrette. Just before serving, cut the salmon into 8 pieces and add to the dish. Serve warm or at room temperature.

Beef and Veggie Salad Bowl

Ingredients:

  • 2 tablespoons dry red quinoa
  • 2 cups mesclun greens
  • 3 ounces cooked lean beef, cubed
  • 1/2 cup chopped broccoli florets
  • 1/4 chopped red bell pepper
  • 2 teaspoons olive oil
  • 1 teaspoon red wine vinegar

Directions:

This dish is super simple to make. First, cook the quinoa and beef. Next, toss the quinoa and beef with the greens, broccoli, and red pepper in a bowl. Add the oil and vinegar as a dressing.

Bow Ties with Spring Vegetables

Ingredients:

  • 2 ounces dry whole-grain farfalle pasta
  • 2 teaspoons olive oil
  • 1/2 cup artichoke hearts
  • 1/4 cup sliced red onion
  • 1/4 cup peas
  • 1 tablespoon chopped fresh mint
  • Salt and pepper

Directions:

Cook the pasta and toss with oil, vegetables, and mint. Season the mixture with salt and pepper to taste. Because the artichoke hearts are full of fiber, this pasta recipe will help you get full faster and stay full longer.

 


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