25+ Nutritious Easter Low-Fat Dinner Recipes for a Healthy Holiday Feast

Easter is a time to gather with loved ones, celebrate, and enjoy a delicious feast.

However, for those looking to keep things light and healthy, preparing a low-fat Easter dinner doesn’t have to mean sacrificing flavor or creativity.

Whether you’re catering to dietary preferences or simply seeking a nutritious alternative to heavy, calorie-laden dishes, there are plenty of options to choose from.

In this blog post, we’ll explore 25+ Easter low-fat dinner recipes that are not only good for you but also bursting with vibrant, festive flavors.

From hearty salads to grilled proteins and wholesome sides, these recipes will elevate your Easter celebration while keeping your meal light, fresh, and satisfying.

25+ Nutritious Easter Low-Fat Dinner Recipes for a Healthy Holiday Feast

Choosing low-fat options for your Easter dinner is a great way to enjoy a delicious meal without the guilt.

The 25+ recipes we’ve shared are full of nutrients, offering a variety of flavors to please every palate.

Whether you’re serving a light grilled fish, roasted vegetables, or plant-based dishes, you can ensure your guests leave feeling satisfied and nourished.

Easter dinner is all about enjoying good food with family and friends, and with these low-fat recipes, you can indulge in a flavorful, wholesome celebration that aligns with your health goals.

So, get ready to fill your Easter table with light, tasty dishes that everyone will love!

Lemon Herb Grilled Salmon

Lemon Herb Grilled Salmon is a light yet flavorful dish that combines fresh herbs, citrusy lemon, and tender salmon. It’s a quick and easy low-fat meal that’s packed with omega-3s and protein. The zesty marinade enhances the natural flavor of the fish, making it an ideal choice for Easter dinner.

Ingredients:

• 4 salmon fillets (skinless)
• 2 tablespoons olive oil
• Juice of 1 lemon
• 2 teaspoons garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley (for garnish)

Instructions:

1. In a small bowl, whisk together the olive oil, lemon juice, garlic powder, oregano, thyme, salt, and pepper.
2. Place the salmon fillets in a shallow dish and pour the marinade over them. Let them marinate for 15–20 minutes.
3. Preheat the grill or grill pan over medium heat.
4. Grill the salmon fillets for about 4–5 minutes per side, until they are cooked through and have grill marks.
5. Remove from the grill and garnish with fresh parsley before serving.

This Lemon Herb Grilled Salmon is the perfect low-fat Easter main dish. Not only is it quick and easy to prepare, but it’s also packed with heart-healthy fats and protein. The bright citrus and aromatic herbs make this salmon both refreshing and satisfying. Serve it alongside a fresh vegetable salad or roasted asparagus for a complete and nutritious meal.

Roasted Chicken with Sweet Potato and Asparagus

This Roasted Chicken with Sweet Potato and Asparagus recipe is a wholesome, balanced dish that combines lean protein, complex carbohydrates, and fiber-rich vegetables. The chicken is seasoned simply, allowing the natural flavors to shine, while the sweet potatoes and asparagus provide a colorful and nutrient-dense side.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 large sweet potatoes, peeled and cut into cubes
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh thyme sprigs for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes with 1 tablespoon of olive oil, paprika, garlic powder, salt, and pepper. Spread them out on a baking sheet.
3. Drizzle the chicken breasts with the remaining tablespoon of olive oil and season with salt, pepper, and additional paprika if desired.
4. Place the chicken breasts on the baking sheet alongside the sweet potatoes and roast for 25 minutes.
5. After 25 minutes, add the asparagus to the sheet and continue roasting for another 10–15 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
6. Remove from the oven and garnish with fresh thyme before serving.

This Roasted Chicken with Sweet Potato and Asparagus is a delicious and filling low-fat Easter dinner. The combination of lean chicken, nutritious sweet potatoes, and fiber-packed asparagus creates a well-rounded meal that satisfies the appetite while keeping calories in check. The simple seasoning enhances the natural flavors, making this dish perfect for a healthy, holiday feast.

Veggie-Packed Quinoa Stuffed Peppers

For a plant-based and low-fat Easter dinner option, these Veggie-Packed Quinoa Stuffed Peppers are a vibrant and satisfying choice. Filled with quinoa, black beans, and a variety of vegetables, they’re a great source of protein, fiber, and essential nutrients. This dish is perfect for those looking for a lighter, vegetarian alternative.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small zucchini, diced
• 1/2 cup diced tomatoes (canned or fresh)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the tops off the bell peppers and remove the seeds and membranes.
3. In a large bowl, combine the cooked quinoa, black beans, corn, zucchini, tomatoes, cumin, chili powder, salt, and pepper.
4. Stuff the bell peppers with the quinoa mixture and place them in a baking dish.
5. Cover with foil and bake for 30–35 minutes, until the peppers are tender.
6. Remove the foil and bake for an additional 5–10 minutes to allow the tops to crisp slightly.
7. Garnish with fresh cilantro before serving.

These Veggie-Packed Quinoa Stuffed Peppers are a flavorful and nutritious low-fat Easter dinner option. The quinoa provides a protein-rich base, while the combination of black beans, corn, and zucchini adds texture and depth. Whether you’re vegetarian or simply looking for a lighter alternative, this dish will be a hit on your Easter table. The peppers are not only healthy but also visually stunning, making them a great centerpiece for your holiday meal.

Baked Herb-Crusted Cod with Roasted Vegetables

This Baked Herb-Crusted Cod with Roasted Vegetables is a light and flavorful Easter dinner option that’s perfect for seafood lovers. Cod is a lean fish that pairs wonderfully with a blend of fresh herbs, while the roasted vegetables provide a sweet and savory complement. It’s a simple, low-fat meal that’s both satisfying and nutritious.

Ingredients:

• 4 cod fillets (6 oz each)
• 1 tablespoon olive oil
• 1 teaspoon dried basil
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 large carrot, sliced
• 1 zucchini, sliced
• 1 red bell pepper, sliced
• 1 tablespoon lemon juice

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the cod fillets on a baking sheet lined with parchment paper.
3. Drizzle olive oil over the cod and sprinkle with dried basil, parsley, garlic powder, salt, and pepper.
4. Arrange the sliced carrots, zucchini, and red bell pepper around the fish on the same baking sheet.
5. Drizzle the vegetables with a little olive oil and season with salt and pepper.
6. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork, and the vegetables are tender.
7. Squeeze lemon juice over the fish and vegetables before serving.

This Baked Herb-Crusted Cod with Roasted Vegetables is a great low-fat Easter dinner option for those who love fresh seafood. The combination of flaky cod, aromatic herbs, and roasted vegetables is a winning flavor combination. The fish remains light and tender, while the vegetables add a burst of color and natural sweetness. This dish is a fantastic way to enjoy a healthy, flavorful meal without compromising on taste.

Grilled Vegetable Skewers with Couscous

Grilled Vegetable Skewers with Couscous is a vibrant and low-fat Easter dinner that’s perfect for anyone looking for a meatless meal. The skewers are packed with colorful vegetables like bell peppers, zucchini, and mushrooms, while the couscous provides a light yet satisfying base. This dish is full of flavor and easy to make, offering a healthy and visually appealing centerpiece.

Ingredients:

• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 zucchini, sliced
• 8 oz mushrooms, halved
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup couscous
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. Preheat the grill or grill pan over medium heat.
2. Thread the bell peppers, zucchini, and mushrooms onto skewers.
3. Drizzle the vegetables with olive oil and sprinkle with garlic powder, paprika, salt, and pepper.
4. Grill the vegetable skewers for 5-7 minutes per side, until they are tender and slightly charred.
5. While the vegetables are grilling, prepare the couscous according to package instructions.
6. Fluff the couscous with a fork and stir in the lemon juice.
7. Serve the grilled vegetable skewers over the couscous and garnish with fresh parsley.

Grilled Vegetable Skewers with Couscous is a colorful, nutrient-dense, and low-fat dish that’s perfect for Easter. The skewers bring out the natural flavors of the vegetables, and the couscous serves as a light yet filling base. The lemon juice adds a refreshing burst of flavor, making this meal both satisfying and refreshing. This dish is not only healthy but also a great way to showcase fresh, in-season vegetables.

Spaghetti Squash Primavera

Spaghetti Squash Primavera is a light and healthy alternative to traditional pasta dishes. This recipe uses spaghetti squash as the base, topped with a variety of sautéed vegetables and a light tomato sauce. It’s a low-fat, gluten-free option that’s bursting with flavor and perfect for a lighter Easter dinner.

Ingredients:

• 1 medium spaghetti squash
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, sliced
• 1 zucchini, sliced
• 1 cup cherry tomatoes, halved
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle the cut sides with olive oil, season with salt and pepper, and place the squash halves cut-side down on a baking sheet.
3. Roast the squash for 35-40 minutes, or until the flesh is tender and easily shredded with a fork.
4. While the squash is roasting, heat olive oil in a large skillet over medium heat. Sauté the onion, bell pepper, and zucchini for about 5 minutes, until softened.
5. Add the cherry tomatoes, garlic, oregano, basil, salt, and pepper. Cook for an additional 3-4 minutes, until the tomatoes begin to soften.
6. Once the spaghetti squash is roasted, use a fork to scrape the flesh into spaghetti-like strands.
7. Toss the spaghetti squash strands with the sautéed vegetables and serve. Garnish with fresh basil.

Spaghetti Squash Primavera is a delicious and low-fat Easter dinner option that’s both light and satisfying. The spaghetti squash mimics the texture of pasta but is much lower in calories, while the sautéed vegetables add color, flavor, and nutrition. This dish is the perfect choice for anyone looking for a gluten-free, vegetable-packed meal that still delivers all the comfort of a traditional pasta dish.

Lemon Garlic Shrimp with Zucchini Noodles

Lemon Garlic Shrimp with Zucchini Noodles is a light, low-fat, and flavorful Easter dinner option. The succulent shrimp is sautéed in a zesty lemon-garlic sauce, then served over spiralized zucchini noodles for a fresh, low-carb alternative to pasta. This dish is perfect for seafood lovers who want something healthy, yet indulgent for their holiday meal.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 4 medium zucchini, spiralized into noodles
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• Zest and juice of 1 lemon
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the shrimp and sauté for 2-3 minutes per side until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining tablespoon of olive oil and garlic. Sauté the garlic for 1-2 minutes until fragrant.
3. Add the zucchini noodles, lemon zest, lemon juice, and red pepper flakes (if using). Sauté the noodles for 3-4 minutes until tender but still slightly crisp.
4. Return the shrimp to the skillet, toss everything together, and season with salt and pepper to taste.
5. Garnish with fresh parsley before serving.

Lemon Garlic Shrimp with Zucchini Noodles is an incredibly light, flavorful, and low-fat dinner that’s perfect for Easter. The shrimp is perfectly seasoned with zesty lemon and garlic, while the zucchini noodles provide a refreshing and nutritious base. This dish is quick to prepare, making it ideal for a healthy yet elegant holiday dinner that won’t leave you feeling overly full.

Grilled Portobello Mushroom Steaks with Quinoa Salad

Grilled Portobello Mushroom Steaks with Quinoa Salad is a vegetarian, low-fat dish that’s full of flavor and texture. The meaty Portobello mushrooms are grilled to perfection and served with a vibrant quinoa salad that includes fresh vegetables and a light vinaigrette dressing. This hearty and nutritious dish is an excellent option for a satisfying Easter dinner without the heaviness of meat.

Ingredients:

• 4 large Portobello mushroom caps, cleaned and stems removed
• 1 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 cup cooked quinoa
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh parsley
• 2 tablespoons lemon juice
• 1 tablespoon olive oil (for dressing)
• Salt and pepper to taste

Instructions:

1. Preheat the grill or grill pan to medium-high heat.
2. In a small bowl, whisk together balsamic vinegar, olive oil, dried thyme, salt, and pepper. Brush this mixture onto both sides of the mushroom caps.
3. Grill the mushrooms for 4-5 minutes per side, or until they are tender and have grill marks.
4. While the mushrooms are grilling, prepare the quinoa salad by combining the cooked quinoa, cherry tomatoes, cucumber, red onion, and parsley in a large bowl.
5. In a small bowl, whisk together lemon juice, olive oil, salt, and pepper to make the dressing. Drizzle the dressing over the quinoa salad and toss to combine.
6. Serve the grilled Portobello mushroom steaks on a bed of quinoa salad.

Grilled Portobello Mushroom Steaks with Quinoa Salad is a robust and low-fat dish that’s perfect for anyone seeking a healthy, vegetarian option for Easter dinner. The grilled mushrooms have a rich, meaty texture, while the quinoa salad adds a refreshing, fiber-packed contrast. This dish is full of vibrant flavors and provides a satisfying meal without being too heavy, making it a great choice for a light yet filling holiday feast.

Roasted Butternut Squash and Chickpea Salad

Roasted Butternut Squash and Chickpea Salad is a vibrant, low-fat, and nutrient-packed dish that brings together the natural sweetness of roasted butternut squash and the earthy flavor of chickpeas. Tossed with a light lemon-tahini dressing, this salad is the perfect side dish for your Easter dinner or even a stand-alone meal for those preferring a plant-based option.

Ingredients:

• 1 small butternut squash, peeled and cubed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 cups mixed greens (spinach, arugula, etc.)
• 1/4 cup red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• 2 tablespoons tahini
• 1 tablespoon lemon juice
• 1 tablespoon water (to thin dressing)
• Salt to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the butternut squash cubes and chickpeas with olive oil, cumin, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, stirring halfway, until the squash is tender and lightly browned.
3. While the squash and chickpeas roast, prepare the dressing by whisking together tahini, lemon juice, water, and salt in a small bowl. Adjust the consistency by adding more water if necessary.
4. Once the butternut squash and chickpeas are roasted, allow them to cool for a few minutes.
5. In a large bowl, combine the mixed greens, red onion, cilantro, roasted squash, and chickpeas. Drizzle with the tahini dressing and toss gently to combine.

Roasted Butternut Squash and Chickpea Salad is a perfect low-fat, plant-based dish for Easter. The sweet and tender squash pairs beautifully with the chickpeas, creating a filling and satisfying combination. The light lemon-tahini dressing ties everything together with a creamy, tangy finish. This dish is full of nutrients, rich in fiber, and makes for a great addition to any holiday table or as a standalone meal for those seeking something light yet flavorful.

Lemon Herb Grilled Chicken with Asparagus

Lemon Herb Grilled Chicken with Asparagus is a refreshing, low-fat dinner option for Easter, combining lean protein from chicken with the natural earthiness of grilled asparagus. The chicken is marinated in a zesty lemon herb marinade, infusing it with bright flavors, while the asparagus is grilled to tender perfection. This simple yet elegant dish makes a flavorful centerpiece for your Easter table.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Zest and juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1 bunch asparagus, trimmed
• 1 tablespoon balsamic vinegar (optional)

Instructions:

1. In a small bowl, whisk together olive oil, lemon zest, lemon juice, garlic, oregano, thyme, salt, and pepper. Pour the marinade over the chicken breasts, cover, and refrigerate for at least 30 minutes (or up to 2 hours).
2. Preheat the grill or grill pan over medium-high heat.
3. While the grill is heating, toss the asparagus with a little olive oil, salt, and pepper.
4. Grill the chicken breasts for 5-7 minutes per side, or until cooked through and internal temperature reaches 165°F (75°C).
5. Grill the asparagus for 3-4 minutes, turning occasionally, until tender and slightly charred.
6. Drizzle balsamic vinegar over the grilled asparagus, if desired, before serving alongside the chicken.

Lemon Herb Grilled Chicken with Asparagus is a wonderfully light and flavorful low-fat dish that’s perfect for Easter. The lemon marinade imparts a refreshing, citrusy zest to the chicken, while the grilled asparagus adds a smoky richness. This meal is high in protein, full of nutrients, and simple to prepare, making it an ideal choice for those looking for a healthy and satisfying Easter dinner.

Stuffed Bell Peppers with Quinoa and Black Beans

Stuffed Bell Peppers with Quinoa and Black Beans is a vibrant and filling low-fat dish that’s perfect for a plant-based Easter dinner. The sweet bell peppers are stuffed with a protein-packed filling of quinoa, black beans, and vegetables, then baked until tender. It’s a hearty yet healthy meal that’s full of fiber, making it a great option for those seeking a nutritious, meat-free Easter feast.

Ingredients:

• 4 large bell peppers (any color), tops cut off and seeds removed
• 1 cup cooked quinoa
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup diced tomatoes (fresh or canned)
• 1/2 cup corn kernels (fresh, frozen, or canned)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup fresh cilantro, chopped
• 1/4 cup reduced-fat shredded cheese (optional)
• 1 tablespoon olive oil

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, combine the cooked quinoa, black beans, diced tomatoes, corn, cumin, chili powder, salt, and pepper. Stir in the chopped cilantro.
3. Stuff each bell pepper with the quinoa mixture, packing it tightly.
4. Place the stuffed peppers in a baking dish and drizzle with olive oil. Cover with aluminum foil and bake for 25-30 minutes, until the peppers are tender.
5. If using cheese, sprinkle the shredded cheese on top of each stuffed pepper during the last 5 minutes of baking and return to the oven until melted.
6. Serve the stuffed peppers warm, garnished with additional cilantro if desired.

Stuffed Bell Peppers with Quinoa and Black Beans is a perfect low-fat, plant-based Easter dinner that’s both satisfying and packed with nutrients. The quinoa and black bean filling is full of protein and fiber, making this dish hearty without being heavy. The bell peppers provide a sweet, tender vessel for the filling, and the optional cheese adds a nice creamy touch. It’s a colorful and flavorful option that will please both vegetarians and non-vegetarians alike.

Spicy Roasted Cauliflower Steaks with Tahini Sauce

Spicy Roasted Cauliflower Steaks with Tahini Sauce is a creative, low-fat dish that’s perfect for Easter dinner. The cauliflower is cut into thick steaks, seasoned with a mix of spices, and roasted until golden and tender. It’s then drizzled with a creamy, tangy tahini sauce that adds depth and flavor. This dish is not only healthy but also a showstopper on the dinner table.

Ingredients:

• 1 large head of cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• Salt and pepper to taste
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon water (to thin sauce)
• 1 garlic clove, minced
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the cauliflower steaks on a baking sheet. Drizzle with olive oil and sprinkle with cumin, smoked paprika, cayenne pepper, salt, and pepper.
3. Roast the cauliflower for 25-30 minutes, flipping halfway through, until golden and tender.
4. While the cauliflower is roasting, prepare the tahini sauce by whisking together tahini, lemon juice, water, garlic, and salt in a small bowl. Add more water if needed to achieve a creamy consistency.
5. Once the cauliflower steaks are roasted, drizzle the tahini sauce over the top and garnish with fresh parsley before serving.

Spicy Roasted Cauliflower Steaks with Tahini Sauce is a flavorful and low-fat Easter dish that’s both healthy and satisfying. The roasted cauliflower steaks have a delightful smoky, spicy flavor, while the tahini sauce adds a creamy and tangy contrast. This dish is perfect for anyone looking for a vegetarian or vegan-friendly option that’s both filling and full of bold flavors.

Baked Salmon with Lemon-Dill Yogurt Sauce

Baked Salmon with Lemon-Dill Yogurt Sauce is a light, healthy, and flavorful Easter dinner option that’s rich in heart-healthy omega-3 fatty acids. The salmon is gently baked until tender and flaky, and served with a tangy lemon-dill yogurt sauce that complements its richness. This dish is low in fat but high in nutrients, making it a perfect choice for a lighter yet satisfying meal.

Ingredients:

• 4 salmon fillets (skin-on or skinless)
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/2 cup plain Greek yogurt (low-fat)
• 2 tablespoons fresh dill, chopped
• Zest and juice of 1 lemon
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Place the salmon fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper.
3. Bake the salmon for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork.
4. While the salmon is baking, prepare the yogurt sauce by combining Greek yogurt, fresh dill, lemon zest, lemon juice, Dijon mustard, and minced garlic in a small bowl. Stir well and season with salt and pepper to taste.
5. Serve the baked salmon with a generous drizzle of the lemon-dill yogurt sauce on top.

Baked Salmon with Lemon-Dill Yogurt Sauce is an elegant and health-conscious choice for Easter dinner. The salmon’s delicate flavor is perfectly complemented by the creamy, tangy yogurt sauce, and the dill adds a fresh, herbaceous note. This dish is light yet satisfying, making it ideal for those seeking a low-fat, nutrient-dense meal that’s both delicious and easy to prepare.

Zucchini Noodles with Pesto and Cherry Tomatoes

Zucchini Noodles with Pesto and Cherry Tomatoes is a fresh, low-fat, and vibrant dish that’s perfect for an Easter dinner that’s both light and flavorful. The zucchini noodles are paired with a homemade pesto made from fresh basil, garlic, and pine nuts, creating a zesty and aromatic sauce. Topped with sweet cherry tomatoes, this dish is packed with vitamins and minerals, making it a nourishing and satisfying meal.

Ingredients:

• 4 medium zucchinis, spiralized into noodles (or use a vegetable peeler to create ribbons)
• 1 cup fresh basil leaves
• 2 tablespoons pine nuts (or walnuts)
• 2 tablespoons olive oil
• 1 clove garlic, minced
• 2 tablespoons grated Parmesan cheese (optional)
• 1 cup cherry tomatoes, halved
• Salt and pepper to taste

Instructions:

1. To make the pesto, combine basil, pine nuts, olive oil, garlic, Parmesan (if using), salt, and pepper in a food processor. Pulse until smooth, adding more olive oil if needed to reach desired consistency.
2. Heat a large non-stick skillet over medium heat. Add the zucchini noodles and sauté for 2-3 minutes, just until tender but still firm.
3. Remove from heat and toss the zucchini noodles with the pesto until evenly coated.
4. Top with halved cherry tomatoes and serve immediately.

Zucchini Noodles with Pesto and Cherry Tomatoes is a healthy, low-fat dish that’s light but full of flavor. The zucchini noodles provide a fresh and satisfying base, while the homemade pesto adds richness and depth with its combination of fresh basil, garlic, and nuts. Topping the dish with sweet cherry tomatoes enhances the freshness of the meal, making it the perfect Easter dinner option for those seeking a wholesome, low-fat vegetarian dish.

Roasted Sweet Potatoes and Brussels Sprouts with Balsamic Glaze

Roasted Sweet Potatoes and Brussels Sprouts with Balsamic Glaze is a wholesome and low-fat side dish that’s bursting with flavor. The caramelized sweetness of the roasted sweet potatoes pairs perfectly with the crispy, nutty Brussels sprouts. The balsamic glaze adds a tangy, slightly sweet finish, making this dish a crowd-pleaser that’s both nutritious and full of festive flavors.

Ingredients:

• 2 large sweet potatoes, peeled and cut into cubes
• 1 pound Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1/4 cup balsamic vinegar
• 1 tablespoon honey or maple syrup (optional)

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the sweet potato cubes and Brussels sprouts in olive oil, salt, and pepper. Spread them in an even layer on a baking sheet.
3. Roast for 25-30 minutes, flipping halfway through, until the sweet potatoes are tender and the Brussels sprouts are crispy and caramelized.
4. While the vegetables are roasting, prepare the balsamic glaze by combining balsamic vinegar and honey (if using) in a small saucepan. Bring to a simmer and cook for 5-7 minutes, until the glaze thickens.
5. Drizzle the balsamic glaze over the roasted sweet potatoes and Brussels sprouts before serving.

Roasted Sweet Potatoes and Brussels Sprouts with Balsamic Glaze is a simple yet delicious low-fat side dish that complements any Easter main course. The natural sweetness of the roasted sweet potatoes is beautifully balanced by the savory Brussels sprouts, and the balsamic glaze adds a rich, tangy finish. This dish is packed with fiber and vitamins, making it a nutritious addition to your Easter dinner table.

Note: More recipes are coming soon!