50+ Healthy Winter Low-Fat Dinner Recipes to Warm You Up

As the temperatures drop and winter settles in, there’s nothing quite like a warm, comforting meal to bring joy and nourishment to your evenings.

However, it can be easy to overindulge in heavy, calorie-laden dishes during this season.

That’s why we’re excited to share our collection of 50+ Winter Low-Fat Dinner Recipes! These recipes are designed to be both delicious and satisfying while helping you maintain a healthy lifestyle.

From hearty soups and stews to vibrant stir-fries and comforting casseroles, each recipe is crafted to warm you up without weighing you down.

Whether you’re looking for quick weeknight meals or dishes to impress your family and friends, you’ll find a variety of options that are easy to prepare and bursting with flavor.

So, grab your favorite cooking pot and let’s get started on a journey to healthier winter eating!

50+ Healthy Winter Low-Fat Dinner Recipes to Warm You Up

Winter doesn’t have to be synonymous with heavy, fat-laden meals.

With our collection of 50+ Winter Low-Fat Dinner Recipes, you can enjoy delicious, comforting dishes that are easy on your waistline without sacrificing flavor.

Each recipe is a reminder that healthy eating can be both satisfying and enjoyable, especially during the colder months.

So, as you gather around the dinner table with loved ones this winter, feel good knowing you’re fueling your body with nourishing ingredients.

Embrace the season with these wholesome recipes that not only warm your heart but also support your health goals.

Lemon Herb Baked Chicken

Lemon Herb Baked Chicken is a perfect winter dinner that is both healthy and flavorful.

This dish combines tender, juicy chicken breasts with a zesty lemon and herb marinade, creating a meal that is low in fat but high in taste.

It’s a simple yet elegant recipe that can be easily prepared on a cold winter evening, providing a warm and comforting meal for the entire family.

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 lemons (one for juice and zest, one for slices)
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, combine the lemon juice, lemon zest, minced garlic, olive oil, rosemary, thyme, salt, and pepper.
3. Place the chicken breasts in a baking dish and pour the marinade over them, ensuring they are well coated. Allow to marinate for at least 30 minutes.
4. Arrange lemon slices on top of the chicken breasts.
5. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and no longer pink in the center.
6. Serve hot, garnished with additional lemon slices and fresh herbs if desired.

Lemon Herb Baked Chicken is a delightful winter dinner that brings a burst of fresh flavors to your table.

This low-fat dish is easy to prepare and offers a nutritious and satisfying option for those cold evenings.

Pair it with a side of steamed vegetables or a light salad for a complete and wholesome meal.

Winter Vegetable Stew

Winter Vegetable Stew is a hearty and nourishing dish that’s perfect for chilly evenings.

Packed with seasonal vegetables and infused with aromatic herbs, this low-fat stew is both filling and comforting.

It’s a versatile recipe that can be adapted with your favorite winter veggies, making it a great way to enjoy a healthy and satisfying dinner during the colder months.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 4 carrots, sliced
• 2 parsnips, sliced
• 2 potatoes, diced
• 1 sweet potato, diced
• 1 turnip, diced
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 1 bay leaf
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
2. Add the carrots, parsnips, potatoes, sweet potato, and turnip. Cook for about 5 minutes, stirring occasionally.
3. Add the diced tomatoes, vegetable broth, thyme, rosemary, bay leaf, salt, and pepper.
4. Bring to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the vegetables are tender.
5. Remove the bay leaf before serving. Adjust seasoning if necessary.
6. Serve hot, garnished with fresh herbs if desired.

Winter Vegetable Stew is a nutritious and comforting dinner option that showcases the best of seasonal produce.

This low-fat stew is easy to prepare and full of hearty vegetables, making it an ideal meal for winter nights. Enjoy it on its own or with a slice of crusty bread for a complete and warming dinner.

Baked Cod with Tomatoes and Olives

Baked Cod with Tomatoes and Olives is a light yet satisfying winter dinner that is both low in fat and rich in flavor.

This Mediterranean-inspired dish features tender cod fillets baked with juicy tomatoes, briny olives, and a splash of white wine, creating a harmonious blend of flavors.

It’s a healthy and elegant meal that’s perfect for any night of the week.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and sliced
• 1/2 cup dry white wine
• 1 lemon, sliced
• 1 tablespoon fresh parsley, chopped
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic, and sauté until the onion is soft and translucent.
3. Add the cherry tomatoes and olives, and cook for another 5 minutes.
4. Pour in the white wine and let it simmer for a few minutes, allowing the flavors to meld together.
5. Place the cod fillets in a baking dish and pour the tomato and olive mixture over the top.
6. Arrange lemon slices on top of the cod.
7. Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork.
8. Serve hot, garnished with fresh parsley.

Baked Cod with Tomatoes and Olives is a delicious and healthy winter dinner that’s perfect for those looking to enjoy a low-fat meal.

The combination of tender cod, sweet tomatoes, and savory olives creates a delightful dish that’s both light and flavorful.

Serve it with a side of quinoa or a green salad for a balanced and nutritious dinner.

Spicy Lentil Soup

Spicy Lentil Soup is a warm and hearty dish perfect for cold winter nights.

This nutritious soup is packed with protein-rich lentils, vegetables, and a blend of spices that provide a flavorful kick.

It’s low in fat and high in fiber, making it a healthy option for those looking to enjoy a satisfying and wholesome meal during the winter months.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried red lentils, rinsed
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon chili powder
• 1/4 teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
2. Add the carrots and celery, and cook for another 5 minutes, stirring occasionally.
3. Stir in the lentils, diced tomatoes, vegetable broth, cumin, coriander, turmeric, chili powder, and cayenne pepper (if using). Season with salt and pepper.
4. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
5. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro.

Spicy Lentil Soup is a delicious and nourishing winter meal that’s easy to make and full of bold flavors.

This low-fat soup is perfect for warming up on a chilly evening, and it’s packed with nutrients to keep you satisfied and energized.

Pair it with a piece of whole grain bread for a complete and wholesome dinner.

Quinoa Stuffed Bell Peppers

Quinoa Stuffed Bell Peppers are a colorful and healthy dinner option for winter.

These bell peppers are filled with a savory mixture of quinoa, black beans, corn, and spices, creating a nutritious and satisfying meal.

This recipe is low in fat and high in protein and fiber, making it a perfect choice for those looking to enjoy a balanced and flavorful dinner.

Ingredients:

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1 tablespoon olive oil
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. Cook the quinoa according to the package instructions and set aside.
4. In a large skillet, heat the olive oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
5. Add the black beans, corn, diced tomatoes, cumin, chili powder, paprika, salt, and pepper. Cook for about 5 minutes, stirring occasionally.
6. Stir in the cooked quinoa and mix well.
7. Stuff each bell pepper with the quinoa mixture and place them in a baking dish.
8. Cover the dish with aluminum foil and bake in the preheated oven for 25-30 minutes, or until the peppers are tender.
9. Serve hot, garnished with fresh cilantro.

Quinoa Stuffed Bell Peppers are a vibrant and nutritious winter dinner that’s both low in fat and high in flavor.

These stuffed peppers are easy to prepare and offer a delightful combination of textures and tastes.

Serve them with a side salad or some steamed vegetables for a well-rounded and healthy meal.

Turkey and Vegetable Stir-Fry

Turkey and Vegetable Stir-Fry is a quick and healthy dinner option that’s perfect for busy winter evenings.

This dish features lean turkey breast and a variety of colorful vegetables, all cooked in a light and flavorful stir-fry sauce.

It’s low in fat and high in protein, making it a great choice for a nutritious and satisfying meal.

Ingredients:

• 1 pound turkey breast, thinly sliced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 zucchini, sliced
• 1 cup broccoli florets
• 1/2 cup snap peas
• 2 green onions, sliced
• 1 tablespoon sesame seeds (optional)
• Cooked brown rice (for serving)

Instructions:

1. In a small bowl, mix the soy sauce, hoisin sauce, and rice vinegar. Set aside.
2. Heat the olive oil in a large skillet or wok over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute.
3. Add the turkey slices and cook until they are no longer pink, about 4-5 minutes.
4. Add the bell peppers, zucchini, broccoli, and snap peas. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
5. Pour the sauce over the turkey and vegetables, and stir to coat everything evenly. Cook for an additional 2-3 minutes.
6. Serve the stir-fry hot, garnished with green onions and sesame seeds if desired, over a bed of cooked brown rice.

Turkey and Vegetable Stir-Fry is a delicious and healthy winter dinner that’s both easy to make and packed with nutrients.

This low-fat dish offers a perfect balance of lean protein and fresh vegetables, making it a satisfying meal for any night of the week.

Enjoy it with a side of brown rice for a complete and wholesome dinner.

Sweet Potato and Black Bean Chili

Sweet Potato and Black Bean Chili is a hearty and flavorful winter dinner that’s perfect for warming up on a chilly evening.

This vegetarian chili is packed with nutrient-rich sweet potatoes, protein-packed black beans, and a blend of spices that give it a delicious kick.

It’s a low-fat, high-fiber dish that is both satisfying and nutritious, making it an ideal option for a healthy winter meal.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium sweet potatoes, peeled and diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 2 cans (15 oz each) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
2. Add the sweet potatoes, red bell pepper, and yellow bell pepper. Cook for about 5 minutes, stirring occasionally.
3. Stir in the black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, and cinnamon. Season with salt and pepper.
4. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the sweet potatoes are tender.
5. Adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and lime wedges.

Sweet Potato and Black Bean Chili is a delicious and warming winter dinner that’s perfect for vegetarians and meat-lovers alike.

This low-fat chili is packed with flavor and nutrients, making it a healthy and satisfying meal.

Serve it with a side of cornbread or a simple green salad for a complete and wholesome dinner.

Lemon Garlic Shrimp and Asparagus

Lemon Garlic Shrimp and Asparagus is a light and refreshing winter dinner that’s both low in fat and high in flavor.

This quick and easy dish features tender shrimp and crisp asparagus, all cooked in a tangy lemon garlic sauce.

It’s a healthy and elegant meal that can be prepared in just minutes, making it perfect for busy weeknights.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into 2-inch pieces
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 1 lemon (juice and zest)
• 1/4 cup low-sodium chicken broth
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the asparagus and cook for about 3-4 minutes, or until tender-crisp. Remove from the skillet and set aside.
2. In the same skillet, heat the remaining 1 tablespoon of olive oil. Add the garlic and cook for about 1 minute, or until fragrant.
3. Add the shrimp to the skillet and cook for about 2-3 minutes on each side, or until pink and opaque.
4. Stir in the lemon juice, lemon zest, and chicken broth. Season with salt and pepper.
5. Return the asparagus to the skillet and cook for another 1-2 minutes, until heated through.
6. Serve hot, garnished with fresh parsley.

Lemon Garlic Shrimp and Asparagus is a delicious and healthy winter dinner that’s easy to prepare and full of fresh flavors.

This low-fat dish is perfect for a light and satisfying meal, making it an ideal choice for those looking to enjoy a nutritious and tasty dinner during the colder months.

Pair it with a side of quinoa or a light salad for a complete and balanced meal.

Roasted Butternut Squash and Kale Salad

Roasted Butternut Squash and Kale Salad is a vibrant and nutritious winter dinner that’s perfect for those looking to enjoy a healthy and flavorful meal.

This salad combines sweet roasted butternut squash with hearty kale, crunchy walnuts, and a tangy balsamic vinaigrette, creating a dish that’s both satisfying and low in fat.

It’s an excellent option for a light yet filling winter dinner.

Ingredients:

• 1 medium butternut squash, peeled and cubed
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 bunch kale, stems removed and leaves chopped
• 1/4 cup walnuts, toasted
• 1/4 cup dried cranberries
• 1/4 cup crumbled feta cheese (optional)
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/4 cup extra-virgin olive oil

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the butternut squash cubes with 2 tablespoons of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, or until tender and golden brown.
2. While the squash is roasting, prepare the dressing. In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, and extra-virgin olive oil. Season with salt and pepper to taste.
3. In a large bowl, combine the chopped kale, toasted walnuts, dried cranberries, and roasted butternut squash.
4. Drizzle the salad with the balsamic vinaigrette and toss to coat evenly.
5. Sprinkle with crumbled feta cheese, if using, and serve immediately.

Roasted Butternut Squash and Kale Salad is a delicious and nutritious winter dinner that’s perfect for those looking to enjoy a healthy and satisfying meal.

This low-fat salad is packed with flavors and textures, making it an excellent choice for a light yet filling dinner.

Enjoy it on its own or with a slice of whole grain bread for a complete and balanced meal.

Baked Cod with Lemon and Herbs

Baked Cod with Lemon and Herbs is a light and flavorful winter dinner that’s easy to prepare and low in fat.

This dish features tender cod fillets seasoned with fresh herbs and lemon juice, then baked to perfection.

It’s a nutritious and satisfying meal that can be ready in under 30 minutes, making it ideal for busy weeknights.

Ingredients:

• 4 cod fillets (about 6 oz each)
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 lemon (juice and zest)
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the olive oil, minced garlic, lemon juice, lemon zest, parsley, dill, salt, and pepper.
3. Place the cod fillets on the prepared baking sheet. Brush the olive oil mixture over the fillets, coating them evenly.
4. Bake in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
5. Serve hot, garnished with lemon wedges.

Baked Cod with Lemon and Herbs is a delicious and healthy winter dinner that’s quick and easy to make.

This low-fat dish offers a fresh and zesty flavor, making it a perfect choice for a light and nutritious meal.

Pair it with steamed vegetables or a simple salad for a complete and balanced dinner.

Chicken and Vegetable Stew

Chicken and Vegetable Stew is a hearty and comforting winter dinner that’s perfect for warming up on a cold night.

This stew is packed with lean chicken, a variety of vegetables, and a flavorful broth, making it a nutritious and satisfying meal.

It’s low in fat and high in protein, making it an excellent choice for a healthy winter dinner.

Ingredients:

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, sliced
• 3 celery stalks, sliced
• 2 potatoes, peeled and diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 4 cups low-sodium chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
2. In the same pot, add the onion and garlic, and sauté until the onion is translucent.
3. Add the carrots, celery, and potatoes, and cook for about 5 minutes, stirring occasionally.
4. Return the chicken to the pot and add the green beans, chicken broth, thyme, rosemary, salt, and pepper.
5. Bring to a boil, then reduce the heat and let it simmer for 25-30 minutes, or until the vegetables are tender and the chicken is cooked through.
6. Adjust seasoning if necessary. Serve hot, garnished with fresh parsley.

Chicken and Vegetable Stew is a hearty and nourishing winter dinner that’s perfect for cozy nights at home.

This low-fat stew is full of flavor and packed with nutritious ingredients, making it a satisfying and healthy meal.

Enjoy it with a slice of whole grain bread or a simple salad for a complete and wholesome dinner.

Spinach and Mushroom Stuffed Chicken Breast

Spinach and Mushroom Stuffed Chicken Breast is a delicious and elegant winter dinner that’s low in fat and high in flavor.

This dish features tender chicken breasts stuffed with a savory mixture of spinach, mushrooms, and cheese, then baked to perfection.

It’s a nutritious and satisfying meal that’s perfect for a special occasion or a cozy night in.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 cup fresh spinach, chopped
• 1 cup mushrooms, diced
• 1/2 cup low-fat mozzarella cheese, shredded
• Salt and pepper to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Toothpicks (for securing the chicken)

Instructions:

1. Preheat the oven to 375°F (190°C). Line a baking dish with parchment paper.
2. Using a sharp knife, make a horizontal slit along the side of each chicken breast to create a pocket.
3. Heat the olive oil in a skillet over medium heat. Add the garlic, spinach, and mushrooms, and sauté until the spinach is wilted and the mushrooms are tender. Remove from heat and let it cool slightly.
4. Stir in the mozzarella cheese, and season with salt, pepper, oregano, and basil.
5. Stuff each chicken breast with the spinach and mushroom mixture, securing the edges with toothpicks.
6. Place the stuffed chicken breasts in the prepared baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
7. Remove the toothpicks before serving. Serve hot.

Spinach and Mushroom Stuffed Chicken Breast is a delicious and healthy winter dinner that’s sure to impress.

This low-fat dish is full of flavor and makes for a satisfying meal that’s perfect for any occasion.

Serve it with a side of roasted vegetables or a simple salad for a complete and balanced dinner.

Quinoa and Vegetable Stir-Fry

Quinoa and Vegetable Stir-Fry is a nutritious and colorful winter dinner that’s perfect for those looking for a low-fat meal packed with flavor.

This dish features protein-rich quinoa and a variety of vibrant vegetables, all stir-fried in a light soy sauce and sesame oil dressing.

It’s a quick and easy dish to prepare, making it an excellent choice for busy weeknights.

Ingredients:

• 1 cup quinoa, rinsed and drained
• 2 cups vegetable broth
• 2 tablespoons olive oil
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 1 cup carrots, sliced
• 1 cup snap peas
• 3 cloves garlic, minced
• 2 tablespoons low-sodium soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon grated fresh ginger
• Salt and pepper to taste
• Green onions, chopped (for garnish)

Instructions:

1. In a medium saucepan, bring the vegetable broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is cooked and the liquid is absorbed. Fluff with a fork and set aside.
2. In a large skillet or wok, heat the olive oil over medium-high heat. Add the garlic and ginger, and sauté for about 1 minute until fragrant.
3. Add the sliced bell pepper, broccoli, carrots, and snap peas to the skillet. Stir-fry for about 5-7 minutes, or until the vegetables are tender-crisp.
4. Add the cooked quinoa to the skillet, along with the soy sauce and sesame oil. Toss everything together to combine and heat through.
5. Season with salt and pepper to taste. Serve hot, garnished with chopped green onions.

Quinoa and Vegetable Stir-Fry is a vibrant and satisfying winter dinner that’s not only low in fat but also packed with nutrients.

The combination of quinoa and colorful vegetables provides a wholesome meal that’s quick to prepare, making it a great option for busy evenings.

Enjoy it as a main dish or as a side to grilled proteins for a balanced and nutritious meal.

Spaghetti Squash with Marinara Sauce

Spaghetti Squash with Marinara Sauce is a delightful and healthy alternative to traditional pasta dishes.

This low-fat winter dinner features roasted spaghetti squash tossed with a rich marinara sauce, creating a satisfying and comforting meal without the extra calories.

It’s a great way to enjoy a classic dish in a lighter format.

Ingredients:

• 1 medium spaghetti squash
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 jar (24 oz) low-sugar marinara sauce
• 1 teaspoon dried Italian herbs (basil, oregano)
• 1/4 cup grated Parmesan cheese (optional)
• Fresh basil leaves (for garnish)

Instructions:

1. Preheat the oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
2. Drizzle the inside of each half with olive oil and season with salt and pepper. Place the squash cut-side down on a baking sheet and roast for about 30-40 minutes, or until tender.
3. While the squash is roasting, heat the marinara sauce in a saucepan over medium heat. Stir in the Italian herbs and simmer for 10 minutes.
4. Once the squash is done, use a fork to scrape the flesh into strands.
5. Serve the spaghetti squash topped with marinara sauce and, if desired, sprinkle with grated Parmesan cheese and garnish with fresh basil leaves.

Spaghetti Squash with Marinara Sauce is a delicious and guilt-free winter dinner that’s perfect for pasta lovers looking for a healthier option.

This low-fat dish offers all the comforting flavors of traditional spaghetti while being low in calories and high in nutrients.

Serve it with a side salad for a complete meal that’s both satisfying and good for you.

Lentil Soup with Spinach and Carrots

Lentil Soup with Spinach and Carrots is a warming and nutritious winter dinner that’s both low in fat and high in protein.

This hearty soup is packed with lentils, vibrant vegetables, and flavorful herbs, making it an ideal comfort food for chilly nights.

It’s not only easy to make but also perfect for meal prep and leftovers.

Ingredients:

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dry green or brown lentils, rinsed
• 6 cups low-sodium vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 bay leaf
• 2 cups fresh spinach, roughly chopped
• Salt and pepper to taste
• Lemon wedges (for serving)

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic, and sauté until the onion is translucent.
2. Add the carrots and celery, and cook for an additional 5 minutes, stirring occasionally.
3. Stir in the lentils, vegetable broth, thyme, oregano, and bay leaf. Bring to a boil, then reduce the heat and let it simmer for about 25-30 minutes, or until the lentils are tender.
4. Remove the bay leaf and stir in the fresh spinach. Cook for another 5 minutes, or until the spinach is wilted.
5. Season with salt and pepper to taste. Serve hot with lemon wedges on the side.

Lentil Soup with Spinach and Carrots is a nourishing and satisfying winter dinner that’s perfect for a cozy night in.

This low-fat soup is packed with protein and fiber, making it a healthy option that will keep you full and warm.

Enjoy it on its own or with a slice of whole-grain bread for a complete and hearty meal.

Note: More recipes are coming soon!