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40 Healthy Low-Calorie Dinner Recipes for Two

A Great List of Healthy Dinner Recipes

“Chicken again?” That’s what my husband says several times a week. I have to feel sorry for the guy. We do eat chicken a lot, and more often than not, I rely on my tried-and-true standby recipe rather than trying to be a little creative.

So imagine my delight when I found this list of health low-calorie recipes, created for two!

Even better, there are 40 of them. More than enough for an entire month. And there’s something for everyone: 9 chicken, 11, fish, 5 pasta, 6 pork, 4 steak, and rounding out the list, 5 vegetarian. Now I’ve got no more excuses to not try something a little different.

Here are two that got my mouth watering:

Garlic Chicken for Two

1 head garlic, cloves separated
4 chicken drumsticks (about 1 1/4 pounds), skin removed, trimmed
1/4 teaspoon salt, divided
1/8 teaspoon freshly ground pepper
1 1/2 tablespoons extra-virgin olive oil
3 tablespoons white wine
1/2 cup reduced-sodium chicken broth
1 teaspoon Dijon mustard
1 teaspoon all-purpose flour
3 tablespoons chopped fresh chives or scallion greens

Lightly smash garlic cloves with the side of a large knife to loosen the skins. Peel; cut the large ones in half. Sprinkle chicken with 1/8 teaspoon salt and pepper.
Heat oil in a medium skillet over medium heat. Add the garlic and cook, stirring, until beginning to brown, about 2 minutes. Remove to a plate with a slotted spoon.
Add the chicken to the pan and cook until browned on one side, about 4 minutes. Turn it over and return the garlic to the pan. Add wine and cook for 1 minute.
Whisk broth, mustard, flour and the remaining 1/8 teaspoon salt in a small bowl. Add the mixture to the pan; bring to a boil, then reduce the heat to maintain a lively simmer. Cover and cook until the chicken is cooked through and the garlic is tender, 8 to 10 minutes. Serve the chicken with the sauce, sprinkled with chives (or scallion greens).

Grilled Steak with Pepper Relish

1 1/2 small or 1 large red, yellow and/or orange bell pepper, sliced
1/2 small onion, halved and sliced
1 tablespoon balsamic vinegar
1 1/2 teaspoons extra-virgin olive oil
1 1/2 teaspoons capers, rinsed
1 1/2 teaspoons finely chopped fresh thyme or 1/2 teaspoon dried, divided
1/4 teaspoon salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces sirloin steak or strip steak (1-1 1/4 inches thick), trimmed and cut into 4 portions
1/2 teaspoon garlic powder

Preheat grill to medium.
Combine bell peppers, onion, vinegar, oil, capers, 1 teaspoons fresh thyme (or 1/4 teaspoon dried) and 1/8 teaspoon each salt and pepper in a large bowl.
Stack two 20-inch-long pieces of foil. Arrange the pepper mixture on one half and fold the foil. Tightly seal the packet by crimping and folding the edges together.
Sprinkle both sides of steak with garlic powder, the remaining thyme and 1/8 teaspoon each salt and pepper.
Oil the grill rack (see Tip). Place the steak and foil packet on the grill. Grill the steak about 4 minutes per side for medium-rare, 5 minutes per side for medium. Grill the packet until the vegetables are tender, 10 to 12 minutes. Let the steak rest for 5 minutes. Serve the steak with the peppers.

Check at Eating Well for the full list with recipes.

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