50+ Healthy and Tasty Low Fiber Dinner Recipes to Try Tonight

When it comes to managing digestive health, especially for those following a low-fiber diet, finding the right meals can be a challenge.

Whether you’re recovering from surgery, dealing with a gastrointestinal condition, or simply need to reduce your fiber intake, preparing meals that are gentle on the stomach yet still flavorful is key.

That’s where low-fiber dinner recipes come into play.

These meals are designed to minimize fiber while still delivering taste, variety, and nutrition.

From tender proteins to creamy vegetables, low-fiber dinners offer a way to enjoy satisfying meals without the discomfort.

In this blog post, we’ve compiled a list of 50+ delicious low-fiber dinner recipes that cater to a range of tastes and preferences, ensuring that you can still enjoy a hearty meal without compromising your digestive health.

50+ Healthy and Tasty Low Fiber Dinner Recipes to Try Tonight

Embracing a low-fiber diet doesn’t mean sacrificing flavor or variety at mealtime.

With the right ingredients and cooking techniques, you can create a wide variety of satisfying, digestively-friendly dinners.

Whether you’re in the mood for something light like grilled chicken or prefer a comforting dish such as mashed potatoes with turkey meatballs, these 50+ low-fiber dinner recipes offer something for everyone.

By incorporating easy-to-digest proteins, vegetables, and other fiber-conscious ingredients, these meals will keep you nourished without the unwanted discomfort.

So, get creative in the kitchen and enjoy these flavorful low-fiber dishes that won’t upset your digestive system.

Creamy Chicken Alfredo Pasta

Creamy Chicken Alfredo Pasta is a rich and comforting dish made with tender chicken breast, a creamy sauce, and perfectly cooked pasta. This low-fiber recipe is perfect for those looking for a satisfying yet gentle meal on the digestive system. The creamy sauce adds a luxurious texture while the chicken provides a lean protein source, making it a balanced and filling option for dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cups heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 oz fettuccine pasta
• Fresh parsley for garnish (optional)

Instructions:

1. Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, and garlic powder.
2. Cook the chicken breasts in the skillet for 5-7 minutes on each side or until golden brown and cooked through. Remove from heat, slice into strips, and set aside.
3. Bring a pot of salted water to a boil and cook the fettuccine pasta according to package instructions. Drain and set aside.
4. In the same skillet used for the chicken, pour in the heavy cream. Stir constantly, allowing the cream to heat up.
5. Once warm, add in the Parmesan cheese, stirring until the sauce thickens, and season with salt and pepper to taste.
6. Add the cooked pasta to the sauce, tossing to coat. Add the sliced chicken on top and serve immediately.
7. Garnish with fresh parsley, if desired, and enjoy!

This creamy chicken Alfredo pasta recipe is an excellent low-fiber choice for a quick and delicious dinner. The pasta provides the right amount of carbs, and the creamy sauce gives the dish a rich, indulgent flavor without overwhelming the digestive system. The chicken adds a healthy dose of protein, making it a balanced meal that is easy to prepare and ideal for a cozy dinner. Whether you’re serving it to a family or preparing a meal for yourself, it’s sure to be a hit.

Lemon Herb Baked Salmon with Mashed Potatoes

Lemon Herb Baked Salmon with Mashed Potatoes is a light yet satisfying dinner that combines the fresh flavors of salmon with creamy mashed potatoes. This low-fiber meal is easy on the stomach while still offering a rich, nutrient-dense dish. The salmon is seasoned with lemon and herbs, baked to perfection, and served alongside smooth mashed potatoes, creating a wholesome and comforting dinner option.

Ingredients:

• 2 salmon fillets
• 1 lemon (zested and juiced)
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 medium potatoes (peeled and cubed)
• 1/4 cup butter
• 1/2 cup milk (or cream for extra creaminess)
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Place the salmon fillets on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the salmon, then season with salt, pepper, thyme, lemon zest, and lemon juice. Let it marinate for about 10-15 minutes.
3. Bake the salmon in the preheated oven for 15-20 minutes or until it flakes easily with a fork.
4. While the salmon is baking, bring a pot of salted water to a boil and cook the peeled and cubed potatoes for 12-15 minutes, or until soft and easily pierced with a fork.
5. Drain the potatoes and return them to the pot. Add butter and milk (or cream) and mash until smooth and creamy. Season with salt and pepper to taste.
6. Serve the baked salmon fillets with the mashed potatoes on the side. Garnish with fresh parsley if desired.

Lemon Herb Baked Salmon with Mashed Potatoes is a perfect low-fiber dinner that is both comforting and nutritious. The tender salmon provides essential omega-3 fatty acids and protein, while the mashed potatoes offer a creamy, gentle side that pairs beautifully with the fish. This dish is simple to make yet feels indulgent, making it ideal for anyone seeking a satisfying dinner that won’t overwhelm the digestive system. It’s a great option for a light, nutrient-dense meal that’s both tasty and easy to prepare.

Ground Turkey Stir-Fry with Rice

Ground Turkey Stir-Fry with Rice is a healthy, low-fiber dinner that offers a balance of lean protein, vegetables, and carbs. The ground turkey is stir-fried with a combination of mild, easy-to-digest vegetables like carrots and zucchini, creating a flavorful yet gentle dish. Served over a bed of rice, this meal is light on the stomach and perfect for a quick and satisfying dinner option.

Ingredients:

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 cup carrots (julienned)
• 1 zucchini (sliced into half-moons)
• 1/2 onion (chopped)
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon ginger (grated)
• 1 teaspoon garlic powder
• 2 cups cooked white rice
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large skillet or wok over medium heat. Add the ground turkey and cook, breaking it apart with a spoon, until browned and cooked through (about 7-10 minutes).
2. Add the chopped onion, carrots, and zucchini to the skillet and stir-fry for 5-7 minutes until the vegetables are tender.
3. Stir in the soy sauce, rice vinegar, ginger, and garlic powder. Cook for another 2-3 minutes, allowing the flavors to meld together.
4. Season with salt and pepper to taste.
5. Serve the turkey stir-fry mixture over a bed of cooked white rice.

Ground Turkey Stir-Fry with Rice is an easy, low-fiber dinner that’s perfect for a busy weeknight or a simple family meal. The lean ground turkey provides a great protein source, while the vegetables add mild flavor and texture without being too harsh on the digestive system. Paired with the soft rice, this meal is easy to digest yet full of flavor. It’s a balanced and versatile option that can be adapted with different veggies or seasonings, making it a go-to recipe for low-fiber diets.

Baked Chicken with Sweet Potatoes and Carrots

Baked Chicken with Sweet Potatoes and Carrots is a nutritious, low-fiber dinner that’s both easy to make and satisfying. The chicken is seasoned with simple herbs and spices, then baked alongside sweet potatoes and carrots until everything is tender and delicious. This dish is a wholesome and balanced meal, providing lean protein, essential vitamins, and a mild, comforting flavor profile that’s easy on the stomach.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 medium sweet potatoes (peeled and cubed)
• 2 medium carrots (peeled and sliced)
• 2 tablespoons olive oil
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh thyme (optional for garnish)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a large bowl, toss the cubed sweet potatoes and sliced carrots with olive oil, rosemary, garlic powder, salt, and pepper until evenly coated.
3. Arrange the vegetables on one side of the baking sheet.
4. Season the chicken breasts with salt, pepper, and a sprinkle of rosemary. Place the chicken on the other side of the baking sheet.
5. Roast everything in the oven for 25-30 minutes or until the chicken is fully cooked (internal temperature should reach 165°F/74°C) and the vegetables are tender.
6. Serve the baked chicken alongside the sweet potatoes and carrots, garnished with fresh thyme if desired.

Baked Chicken with Sweet Potatoes and Carrots offers a simple yet satisfying dinner that’s low in fiber but full of flavor. The chicken remains moist and tender, while the roasted vegetables provide a naturally sweet and savory complement. This meal is easy to prepare, making it an excellent choice for a busy evening when you want a nutritious, one-pan dish that’s gentle on the digestive system. It’s a comforting, balanced meal that the whole family can enjoy.

Beef and Potato Skillet

Beef and Potato Skillet is a hearty, low-fiber dinner that combines ground beef with tender potatoes in a one-pan dish. The beef is seasoned simply with salt and pepper, while the potatoes are sautéed to perfection, creating a filling and flavorful meal. This dish is perfect for those looking for a warm, satisfying dinner that’s easy to prepare and easy on the stomach.

Ingredients:

• 1 lb ground beef (preferably lean)
• 4 medium potatoes (peeled and cubed)
• 1/2 onion (chopped)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat one tablespoon of olive oil in a large skillet over medium heat. Add the ground beef and cook until browned, breaking it apart as it cooks. Drain any excess fat.
2. Remove the beef from the skillet and set aside. In the same skillet, add another tablespoon of olive oil.
3. Add the chopped onion and cook for 2-3 minutes until softened.
4. Add the cubed potatoes to the skillet and season with garlic powder, paprika, salt, and pepper. Sauté for 10-12 minutes, stirring occasionally, until the potatoes are golden and tender.
5. Return the cooked beef to the skillet and stir everything together. Cook for an additional 3-4 minutes, allowing the flavors to meld.
6. Serve hot, garnished with fresh parsley if desired.

Beef and Potato Skillet is a low-fiber meal that’s rich in protein and carbs, making it a filling and satisfying dinner. The savory beef pairs perfectly with the tender potatoes, creating a simple yet delicious meal that’s gentle on the digestive system. It’s a one-pan dish that requires minimal effort but delivers big flavor, making it a great option for a quick and easy dinner when time is short. The whole family will enjoy this comforting, low-fiber dish that provides everything you need for a well-rounded meal.

Shrimp and Rice Casserole

Shrimp and Rice Casserole is a flavorful, low-fiber dinner that combines tender shrimp with a creamy rice base. This dish is both easy to make and filling, offering a delicate balance of protein, carbs, and a smooth texture that’s gentle on the digestive system. It’s a perfect choice for a simple, one-dish meal that delivers comforting flavors without the heaviness of higher-fiber ingredients.

Ingredients:

• 1 lb shrimp (peeled and deveined)
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup heavy cream
• 1/2 teaspoon garlic powder
• 1/4 teaspoon paprika
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch casserole dish.
2. In a medium saucepan, bring the chicken broth to a boil. Stir in the rice, cover, and reduce the heat to low. Simmer for 15-18 minutes or until the rice is tender and the liquid has been absorbed.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the shrimp, garlic powder, paprika, salt, and pepper. Cook for 2-3 minutes on each side until the shrimp are pink and cooked through.
4. Once the rice is ready, stir in the heavy cream, then gently fold in the cooked shrimp.
5. Transfer the rice and shrimp mixture to the prepared casserole dish and spread it out evenly. Bake for 15 minutes, allowing the flavors to meld together.
6. Serve the casserole warm, garnished with fresh parsley if desired.

Shrimp and Rice Casserole is a delightful low-fiber meal that offers a light yet satisfying combination of flavors. The creamy rice and tender shrimp make for a comforting and wholesome dinner that’s easy on the digestive system. This dish is great for busy nights when you need a simple, one-pan meal that doesn’t compromise on flavor. It’s a perfect choice for anyone looking to enjoy a balanced and light dinner that’s still rich and delicious.

Grilled Chicken with Steamed Green Beans and Mashed Cauliflower

Grilled Chicken with Steamed Green Beans and Mashed Cauliflower is a light, low-fiber dinner that provides a good balance of protein and vegetables. The chicken is perfectly grilled with simple seasoning, while the green beans are steamed to retain their natural flavor and nutrients. The mashed cauliflower serves as a creamy, low-carb alternative to mashed potatoes, making this dish both satisfying and gentle on the stomach.

Ingredients:

• 2 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 cups green beans (trimmed)
• 1 medium cauliflower (cut into florets)
• 1/4 cup butter
• 1/4 cup milk
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or grill pan to medium-high heat. Season the chicken breasts with olive oil, garlic powder, oregano, salt, and pepper.
2. Grill the chicken for 6-7 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C). Remove from heat and set aside.
3. While the chicken grills, steam the green beans by placing them in a steamer basket over simmering water for 4-5 minutes, until tender but still crisp. Remove from heat.
4. In a separate pot, steam the cauliflower florets until tender, about 8-10 minutes. Once cooked, drain and place in a large bowl.
5. Mash the cauliflower with butter, milk, garlic powder, salt, and pepper until smooth and creamy.
6. Serve the grilled chicken alongside the steamed green beans and mashed cauliflower, garnished with fresh parsley if desired.

Grilled Chicken with Steamed Green Beans and Mashed Cauliflower is a wholesome, low-fiber dinner that’s rich in protein and nutrients while remaining gentle on the digestive system. The grilled chicken adds a smoky flavor, and the steamed green beans provide a mild vegetable side, while the mashed cauliflower offers a creamy texture without the heaviness of potatoes. This dish is not only easy to prepare but also versatile enough to enjoy on its own or paired with other low-fiber sides for a complete meal. It’s a great choice for a light and healthy dinner option.

Turkey Meatballs with Rice and Spinach

Turkey Meatballs with Rice and Spinach is a simple, low-fiber dinner that combines lean turkey meatballs with fluffy rice and lightly sautéed spinach. The turkey meatballs are seasoned with mild herbs and spices, baked to perfection, and served with a delicate rice and spinach mixture. This dish is filling yet easy to digest, making it a great option for anyone on a low-fiber diet.

Ingredients:

• 1 lb ground turkey
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup cooked white rice
• 2 cups fresh spinach (washed and chopped)
• 1/4 cup grated Parmesan cheese (optional)

Instructions:

1. Preheat your oven to 375°F (190°C). In a bowl, mix the ground turkey with garlic powder, onion powder, oregano, salt, and pepper. Shape the mixture into meatballs (about 1-inch in diameter) and place them on a baking sheet lined with parchment paper.
2. Bake the meatballs for 15-18 minutes or until fully cooked and golden brown.
3. While the meatballs are baking, heat olive oil in a large skillet over medium heat. Add the spinach and sauté for 2-3 minutes until wilted and tender.
4. Stir in the cooked rice, and season with a pinch of salt and pepper. Cook for an additional 2-3 minutes to heat through.
5. Serve the turkey meatballs on a bed of the rice and spinach mixture, garnished with Parmesan cheese if desired.

Turkey Meatballs with Rice and Spinach is a low-fiber dinner that is flavorful, light, and easy to prepare. The turkey meatballs provide lean protein, while the rice offers a mild, filling base, and the sautéed spinach adds a boost of nutrients. This meal is great for anyone looking for a gentle but satisfying dinner, as it is both nourishing and easy to digest. It’s a versatile dish that can be customized with different seasonings or served with additional vegetables for a more complete meal.

Egg and Cheese Breakfast Casserole

Egg and Cheese Breakfast Casserole is a comforting, low-fiber dinner option that’s perfect for those who enjoy a breakfast-inspired meal at night. The casserole is made with eggs, cheese, and simple seasonings, creating a creamy, savory dish that’s easy on the digestive system. This dish is simple to prepare and can be customized with different types of cheese or herbs, making it a versatile and satisfying meal.

Ingredients:

• 6 large eggs
• 1/2 cup shredded cheddar cheese
• 1/4 cup milk (or heavy cream for a richer texture)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with olive oil.
2. In a mixing bowl, whisk the eggs, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. Pour the egg mixture into the prepared baking dish, then sprinkle the shredded cheddar cheese evenly over the top.
4. Bake the casserole for 20-25 minutes, or until the eggs are set and the cheese is melted and bubbly.
5. Allow the casserole to cool for a few minutes before slicing. Serve warm, garnished with fresh parsley if desired.

Egg and Cheese Breakfast Casserole is a simple, low-fiber dinner that is rich in protein and flavor. The eggs provide a creamy texture, while the cheese adds richness and depth to the dish. This casserole is easy to prepare and can be made ahead of time for a quick and satisfying meal during the week. It’s a great option for those who enjoy comforting meals that are gentle on the digestive system but still full of flavor. This dish pairs well with a side of fruit or a light salad for a well-rounded, low-fiber meal.

Baked Salmon with Mashed Sweet Potatoes

Baked Salmon with Mashed Sweet Potatoes is a flavorful, low-fiber dinner that combines the rich taste of salmon with the natural sweetness of mashed sweet potatoes. The salmon is baked with simple seasonings, allowing its tender, flaky texture to shine. The mashed sweet potatoes offer a creamy and slightly sweet side dish that complements the savory salmon perfectly. This meal is not only nutritious but also gentle on the stomach, making it a great option for those on a low-fiber diet.

Ingredients:

• 2 salmon fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 medium sweet potatoes (peeled and cubed)
• 1/4 cup butter
• 1/4 cup milk
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, salt, and pepper.
3. Bake the salmon for 15-18 minutes or until the fish flakes easily with a fork.
4. While the salmon bakes, bring a pot of water to a boil. Add the cubed sweet potatoes and cook for 12-15 minutes, or until tender.
5. Drain the sweet potatoes and return them to the pot. Add butter, milk, and cinnamon (if using), then mash until smooth and creamy.
6. Serve the baked salmon fillets alongside the mashed sweet potatoes.

Baked Salmon with Mashed Sweet Potatoes is a nutritious and satisfying low-fiber dinner that’s packed with omega-3 fatty acids from the salmon and vitamins from the sweet potatoes. The simplicity of the flavors in this dish makes it both comforting and easy to digest, perfect for a light dinner. The mashed sweet potatoes offer a subtle sweetness that pairs wonderfully with the savory salmon, making this a well-balanced meal. Whether you’re looking for a quick weeknight dinner or a special meal, this dish provides both flavor and ease.

Chicken and Rice Soup

Chicken and Rice Soup is a warm, comforting, and low-fiber meal that is perfect for those seeking a gentle, easy-to-digest dish. The chicken is simmered until tender, and the rice adds heartiness to the soup without overwhelming the digestive system. The addition of mild seasonings ensures the soup is flavorful yet gentle, making it an ideal choice for a light dinner. This soup is not only simple to make but also offers a soothing, nourishing option for anyone in need of a low-fiber dinner.

Ingredients:

• 2 boneless, skinless chicken breasts
• 6 cups low-sodium chicken broth
• 1 cup white rice (rinsed)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions:

1. In a large pot, heat the olive oil over medium heat. Add the chicken breasts and cook until golden brown on both sides, about 5 minutes per side. Remove the chicken from the pot and set aside.
2. In the same pot, add the chicken broth, garlic powder, onion powder, thyme, salt, and pepper. Bring to a simmer over medium heat.
3. Return the chicken breasts to the pot and simmer for 20 minutes or until the chicken is fully cooked through.
4. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
5. Stir in the rinsed rice and continue to simmer for 15-20 minutes, or until the rice is tender and the soup has thickened slightly.
6. Adjust the seasoning with salt and pepper to taste before serving.

Chicken and Rice Soup is a comforting low-fiber meal that is soothing and filling. The combination of tender chicken and soft rice in a mild broth makes this soup both gentle on the stomach and easy to digest. This dish is perfect for those looking for a simple, light dinner that still provides comfort and warmth. It’s versatile enough to be made ahead of time and stored for leftovers, making it a convenient option for busy days. Whether you’re recovering from illness or simply seeking a light meal, this chicken and rice soup is a reliable and nourishing choice.

Baked Tilapia with Garlic Mashed Potatoes

Baked Tilapia with Garlic Mashed Potatoes is a light, low-fiber dinner that offers a mild, flaky fish paired with creamy mashed potatoes. The tilapia is baked with simple seasonings, highlighting its delicate flavor, while the garlic mashed potatoes provide a smooth, comforting side that complements the fish. This meal is perfect for anyone on a low-fiber diet looking for a balanced, easy-to-prepare dish that’s both gentle and flavorful.

Ingredients:

• 2 tilapia fillets
• 1 tablespoon olive oil
• 1 teaspoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 4 medium potatoes (peeled and cubed)
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon garlic powder

Instructions:

1. Preheat the oven to 375°F (190°C). Place the tilapia fillets on a baking sheet lined with parchment paper. Drizzle with olive oil and lemon juice, then sprinkle with garlic powder, salt, and pepper.
2. Bake the tilapia for 12-15 minutes or until the fish flakes easily with a fork.
3. While the tilapia bakes, place the cubed potatoes in a pot of water and bring to a boil. Cook the potatoes for 10-12 minutes or until tender.
4. Drain the potatoes and return them to the pot. Add butter, milk, garlic powder, salt, and pepper, then mash until smooth and creamy.
5. Serve the baked tilapia fillets alongside the garlic mashed potatoes.

Baked Tilapia with Garlic Mashed Potatoes is a delicious, light, and low-fiber dinner that’s easy to prepare and full of flavor. The baked tilapia offers a delicate, flaky texture, while the garlic mashed potatoes provide a rich, creamy side dish that pairs beautifully with the fish. This meal is ideal for those looking for a simple, wholesome dinner that’s not too heavy on the digestive system. Whether you’re cooking for one or for the whole family, this dish delivers on both taste and ease, making it an excellent choice for a satisfying low-fiber meal.

Grilled Chicken with Creamy Cauliflower Mash

Grilled Chicken with Creamy Cauliflower Mash is a healthy and satisfying low-fiber dinner. The grilled chicken is seasoned simply with olive oil, salt, and pepper, letting its natural flavors shine. The cauliflower mash serves as a low-carb alternative to traditional mashed potatoes, offering a creamy texture with a mild, comforting flavor. This dish is both light on the stomach and packed with protein, making it a perfect choice for anyone following a low-fiber diet.

Ingredients:

• 2 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 medium head of cauliflower (cut into florets)
• 2 tablespoons butter
• 1/4 cup cream or milk
• 1/2 teaspoon garlic powder
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat the grill or a grill pan over medium heat.
2. Rub the chicken breasts with olive oil and season with salt and pepper.
3. Grill the chicken for 6-8 minutes per side, or until fully cooked and the internal temperature reaches 165°F (74°C).
4. While the chicken cooks, bring a pot of water to a boil. Add the cauliflower florets and cook for about 10-12 minutes, or until soft.
5. Drain the cauliflower and return it to the pot. Add butter, cream or milk, garlic powder, salt, and pepper. Mash until smooth and creamy.
6. Serve the grilled chicken alongside the creamy cauliflower mash. Garnish with parsley if desired.

Grilled Chicken with Creamy Cauliflower Mash is a delightful low-fiber dinner that is both light and nourishing. The grilled chicken adds a smoky, tender element to the dish, while the cauliflower mash offers a smooth and creamy texture without the heaviness of potatoes. This meal is easy to prepare and is a great option for anyone looking for a light, yet satisfying, dinner. The combination of protein from the chicken and the fiber-friendly cauliflower makes this meal both filling and easy on the digestive system.

Turkey Meatballs with Mashed Butternut Squash

Turkey Meatballs with Mashed Butternut Squash is a flavorful, low-fiber dinner that combines lean turkey meatballs with a sweet and creamy mashed butternut squash side. The turkey meatballs are seasoned with herbs and spices, then baked to perfection, while the butternut squash is roasted until tender and mashed into a smooth, comforting side dish. This dish offers a great balance of protein and healthy carbohydrates, making it ideal for a light dinner that’s gentle on the digestive system.

Ingredients:

• 1 lb ground turkey
• 1 egg
• 1/4 cup breadcrumbs (optional, for binding)
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 medium butternut squash (peeled, cubed)
• 2 tablespoons butter
• 1/4 cup milk
• 1/2 teaspoon cinnamon (optional)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a bowl, combine the ground turkey, egg, breadcrumbs, oregano, garlic powder, salt, and pepper. Shape the mixture into meatballs and place them on the baking sheet.
3. Bake the meatballs for 15-20 minutes, or until they are cooked through and have an internal temperature of 165°F (74°C).
4. While the meatballs bake, roast the cubed butternut squash in the oven for 20-25 minutes, or until soft.
5. Once the squash is cooked, mash it with butter, milk, cinnamon (if using), salt, and pepper until smooth.
6. Serve the turkey meatballs with the mashed butternut squash on the side.

Turkey Meatballs with Mashed Butternut Squash is a delicious and wholesome low-fiber dinner that is both comforting and easy to prepare. The turkey meatballs are lean and flavorful, providing a healthy source of protein, while the mashed butternut squash offers a sweet, creamy side dish that is gentle on the stomach. This meal is perfect for those looking to enjoy a flavorful, light dinner that is nourishing and easy to digest. The balance of savory meatballs and the subtle sweetness of the squash makes this dish a satisfying and flavorful option.

Shrimp Scampi with Zucchini Noodles

Shrimp Scampi with Zucchini Noodles is a light, low-fiber dinner that brings together succulent shrimp in a garlicky butter sauce with low-carb zucchini noodles. The shrimp are sautéed in a flavorful mix of butter, garlic, and lemon juice, then served over zucchini noodles that have been lightly sautéed to keep them tender yet firm. This dish is a great alternative to traditional pasta, making it perfect for a lighter, digestive-friendly meal that still delivers bold flavors.

Ingredients:

• 12 large shrimp (peeled and deveined)
• 2 tablespoons butter
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• 1/4 teaspoon red pepper flakes (optional)
• 2 medium zucchinis (spiralized into noodles)
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Instructions:

1. Heat 1 tablespoon of butter in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through. Remove the shrimp from the skillet and set aside.
2. In the same skillet, add the remaining butter and minced garlic. Sauté for 1-2 minutes, until the garlic becomes fragrant.
3. Add the lemon juice and red pepper flakes (if using), then return the shrimp to the skillet. Toss the shrimp in the garlic butter sauce and cook for another 1-2 minutes.
4. While the shrimp cooks, heat a separate pan over medium heat and sauté the zucchini noodles for 2-3 minutes, until tender but still firm. Season with salt and pepper.
5. Serve the shrimp scampi over the zucchini noodles and garnish with fresh parsley if desired.

Shrimp Scampi with Zucchini Noodles is a flavorful, light, and low-fiber dinner that is both quick and easy to make. The shrimp, cooked in a buttery garlic sauce, are perfectly complemented by the tender zucchini noodles, offering a satisfying and nutritious meal without the heaviness of traditional pasta. This dish is ideal for those looking to enjoy a delicious, protein-packed meal that is easy on the stomach and low in fiber. It’s a fantastic option for anyone following a low-fiber diet, offering all the taste of a classic shrimp scampi without the carbs or fiber.

Note: More recipes are coming soon!