It is well known that eating regularly is critical when it comes to losing weight and keeping your metabolism going. But sometimes it can be hard to eat during the day when you’re on the go. Thankfully dinner is one meal that is rarely missed. Unfortunately when you are hungry and tired, getting take out for supper may seem like a good idea but it can also really pack in the calories. That’s why making dinner at home is so important. And with these super healthy one-dish dinner recipes that are ready in 30 min., you’ll have no reason to call for delivery.

Shrimp and sausage paella

Ingredients:

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– 1 tbsp. extra-virgin olive oil
– ½ white onion, chopped
– 2 chicken sausages, cut into pieces
– 2 garlic cloves, crushed
– 1 lb. large zipper back shrimp
– 2 cups uncooked rice
– 1 cup water
– 1 tbsp. fresh oregano
– 1 tsp. salt
– 1 tsp. crushed saffron
– ¼ tsp. paprika
– ¼ tsp. freshly ground black pepper
– ½ tsp. cumin powder
– 2 cups chicken broth
– 1 cup frozen green peas
– ½ a lemon’s juice

Directions:

In a large Dutch oven or heavy bottom pan, heat the olive oil over medium-high heat. Sauté garlic, onion and sausage until lightly brown, about 3 min. Add shrimp and stir well. Add rice, water, spices and broth, stirring to mix all ingredients evenly. Bring to a boil and cover, reduce heat and simmer for 20 min. or until rice is tender. Remove from heat and stir in peas and lemon juice. (Makes 4 servings)

Homemade hamburger helper

Ingredients:

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– 1 large onion, chopped
– 2 garlic cloves, crushed
– 1 tbsp. extra virgin olive oil
– 1 lb. lean ground beef
– 2 (16 oz.) cans stewed tomatoes
– 2 cups water
– 2 cups (8 oz.) elbow macaroni, uncooked
– salt, to taste
– pepper, to taste
– parmesan cheese (optional)

Directions:

Sauté onions and garlic in olive oil until translucent. Brown ground beef and drain, seasoning with salt and pepper. Add ground beef, tomatoes, water, raw macaroni, salt and pepper to the onion and garlic mixture. Cook for 15 to 20 min. or until macaroni is tender. If desired, top with Parmesan cheese. (Makes 4 servings)

Chicken pot pie and dumplings

Ingredients:

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For pot pie:

– 3 tbsp. unsalted butter
– 1 lb. boneless skinless chicken breast or thighs, cut into 2 in pieces
– ½ tsp. black pepper
– ½ tsp. salt
– ¼ cup whole-wheat flour
– 3 cups chicken stock
– 2 cups frozen vegetables, (corn, peas and carrots)
– 3 oz. fresh Parmesan cheese, grated
– 1 tsp. dried parsley

For biscuits:

– 2 cups unbleached all-purpose flour
– 2 oz. fresh Parmesan cheese, grated
– 1 tbsp. baking powder
– 1 tbsp. raw sugar
– ½ tsp. salt
– ½ cup unsalted butter, melted
– 1 cup whole milk

Directions:

For pot pie:

Preheat oven to 450°F. Melt 3 tbsp. butter in a (10-inch) oven safe skillet over medium-high heat. Add chicken and sprinkle with salt and pepper. Cook until chicken is browned, about 2 min. each side. Add whole-wheat flour and whisk to combine.

Slowly add chicken stock while whisking, until well combined. Add in vegetables and cheese. Stir to combine. Reduce heat to medium. Allow mixture to come to a boil, stirring occasionally.

For biscuits:

In a large mixing bowl combine flour, cheese, baking powder, sugar and salt. Whisk to combine well. Add butter and milk. Stir to combine.

Drop biscuits by tbsp. on top of pot pie mixture. Place skillet on cookie sheet and then slide into the oven. Bake for 10-12 min., until biscuits are golden brown. Sprinkle with fresh parsley. (Makes 6 servings)

healthy dinner recipes to lose weight_2

Baja fish tacos

Ingredients:

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– ¼ red cabbage, thinly sliced (about 1 1/2 cups)
– ½ cup fresh cilantro, roughly chopped
– Juice of 1 lime, plus wedges for serving
– 2 tbsp. honey
– ¼ cup light mayonnaise
– ¼ cup Greek yogurt
– salt to taste
– 12 whole grain tortillas
– ¾ cup whole-wheat flour
– ½ tsp. chili powder
– Freshly ground pepper to taste
– 1¼ lb. skinless halibut fillet, cut into 2-by-1/2-inch pieces
– 4 tbsp. extra virgin olive oil
– 1 avocado
– ½ cup fresh salsa

Directions:

Toss the cabbage, coriander, lime juice, honey, mayonnaise and Greek yogurt in a bowl. Season the slaw with salt.

Warm the tortillas in a skillet over medium-low heat or wrap in a damp cloth and microwave 25 seconds. Wrap in a towel to keep warm.

Heat 2 tbsp. of oil at a time in a large heavy bottom shallow pan. Mix the flour, chili powder, and salt and pepper to taste in a shallow bowl. Dredge the fish in the flour mixture, then pan fry in batches until golden and just cooked through turning as needed, 2 to 3 min. Transfer with a spatula to a paper-towel-lined plate to drain. Season with salt.

Halve, pit and slice the avocado. Fill the tortillas with the fish, avocado, slaw and salsa. Serve with lime wedges. (Makes 6 servings)

Hearty tuscan white bean soup

Ingredients:

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– 2 tbsp. extra-virgin olive oil, plus more for serving
– 1 medium onion, diced (about 1 cup)
– 2 medium carrots, diced (about 1 cup)
– 2 ribs celery, diced (about 1 cup)
– 1 medium zucchini, diced (about 1 cup)
– 4 cloves garlic, crushed
– ½ teaspoon dried red pepper flakes
– 4 cups chicken broth
– 2 (15 oz.) cans white beans (cannellini or great northern), drained and rinsed
– 1 (14 oz.) can no-salt-added diced tomatoes with juices
– 4 6-inch sprigs rosemary, leaves finely chopped and stems reserved
– 2 bay leaves
– 3 to 4 cups roughly chopped kale or swiss chard leaves
– Salt and freshly ground black pepper
– Grated Parmesan cheese for serving

Directions:

Heat olive oil in a large saucepan over medium-high heat. Add onions, carrots, celery and zucchini and cook, stirring frequently, until softened but not browned, about 3 min. Add garlic and dried red pepper flakes and cook, stirring constantly until fragrant, about 1 min. Add chicken broth, beans and diced tomato, rosemary stems and bay leaves.

Increase heat to high, and bring to a boil. Reduce heat and simmer, add kale, cover and cook for 15 min. Discard the bay leaves and rosemary stems. Use a hand blender to roughly puree part of the beans until desired consistency is reached. Season to taste with salt and pepper.

Ladle into bowls, sprinkle with reserved chopped rosemary leaves, a drizzle of extra-virgin olive oil and grated Parmesan (optional). Serve with crusty toasted bread. (Makes 8 servings)

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