25 Low Calorie Winter Meals That’ll Warm You Up Without the Guilt

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I’ve attached a video for every recipe below from my favorite home cooks.

Low Calorie Winter Meals

Winter is here, and you’re looking for tasty, low-calorie meals to keep you warm and healthy. Low-calorie winter meals can be both comforting and nutritious, packed with seasonal veggies and lean proteins. These dishes will satisfy your cravings without adding extra pounds.

You’ll love trying new recipes that are quick and easy to make. From hearty soups to cozy casseroles, there’s something for everyone. These meals will help you stay on track with your health goals while enjoying the flavors of the season.

Winter Vegetable & Lentil Soup

Ingredients:

  • 1 cup red lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 1 parsnip, diced
  • 1 cup cabbage, thinly sliced
  • 4 cups vegetable broth
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon herbs de Provence
  • Salt and pepper to taste

Instructions:


  1. Heat olive oil in a large pot. Add onions, carrots, and celery. Cook for 3-5 minutes until soft.



  2. Add garlic and cook for another minute.



  3. Pour in vegetable broth, lentils, parsnip, and herbs. Bring to a simmer.



  4. Cover and cook on low for 1-2 hours until lentils are tender.



  5. Add cabbage in the last 30 minutes of cooking.



  6. Season with salt and pepper before serving.


Chicken & Leek Pies

Ingredients:

  • 2 chicken breasts, diced
  • 2 leeks, sliced
  • 1 cup mushrooms, chopped
  • 1 tbsp olive oil
  • 1 cup low-fat milk
  • 1 tbsp flour
  • 1 cup chicken stock
  • 1 tsp thyme
  • Salt and pepper to taste
  • 4 sheets of filo pastry

Instructions:


  1. Heat oil in a pan. Cook chicken until browned. Set aside.



  2. Sauté leeks and mushrooms in the same pan for 5 minutes.



  3. Add flour, stir for 1 minute. Slowly pour in milk and stock, stirring constantly.



  4. Return chicken to pan. Add thyme, salt, and pepper. Simmer for 10 minutes.



  5. Preheat oven to 375°F (190°C).



  6. Layer filo sheets in four ramekins, brushing each with a little oil.



  7. Fill with chicken mixture. Fold pastry over the top.



  8. Bake for 20-25 minutes until golden brown.


Slow Cooker Spiced Root & Lentil Casserole

Ingredients:

  • 1 tbsp oil
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 parsnips, chopped
  • 2 garlic cloves, minced
  • 2 tsp mixed spices
  • 1 cup red lentils
  • 4 cups vegetable stock
  • 1 bay leaf
  • Salt and pepper to taste

Instructions:


  1. Heat oil in a pan. Cook onion for 10 minutes until soft.



  2. Add carrots and parsnips. Fry for 8-10 minutes until golden.



  3. Stir in garlic and spices. Cook for 4-5 minutes.



  4. Transfer to slow cooker. Add lentils, stock, bay leaf, salt, and pepper.



  5. Cook on low for 5-6 hours until veggies are tender.



  6. Remove bay leaf before serving.


Red Cabbage, Cauliflower & Coconut Dhal

Ingredients:

  • 1 cauliflower, cut into florets
  • 2 tbsp oil
  • 1 onion, chopped
  • 1/2 red cabbage, shredded
  • 2 tsp ginger, minced
  • 2 garlic cloves, minced
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 cup red lentils
  • 1 can coconut milk
  • 2 cups water
  • Salt to taste

Instructions:


  1. Toss cauliflower with 1 tbsp oil and roast at 400°F for 25 minutes.



  2. Heat remaining oil in a large pot. Add onion and cabbage, cook for 10 minutes.



  3. Add ginger, garlic, and spices. Cook for 2 minutes.



  4. Stir in lentils, coconut milk, and water. Bring to a boil.



  5. Simmer for 20 minutes until lentils are soft.



  6. Add roasted cauliflower and salt. Stir gently.



  7. Serve hot and enjoy your cozy winter meal!


Vegan Shepherd’s Pie

You’ll need:

  • 1 cup lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 cup vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • Salt and pepper to taste
  • 4 large potatoes, peeled and cubed
  • 1/4 cup plant-based milk
  • 2 tbsp vegan butter

Instructions:


  1. Cook lentils according to package directions.



  2. Sauté onion, carrots, celery, and garlic in a pan until soft.



  3. Add cooked lentils, broth, tomato paste, and thyme. Simmer for 10 minutes.



  4. Boil potatoes until tender, then mash with milk and butter.



  5. Spread lentil mixture in a baking dish, top with mashed potatoes.



  6. Bake at 375°F (190°C) for 25 minutes until golden.


Enjoy your comforting vegan shepherd’s pie!

Prosciutto, Kale & Butter Bean Stew

Ingredients:

  • 80g prosciutto, torn into pieces
  • 2 tbsp olive oil
  • 1 fennel bulb, sliced
  • 2 garlic cloves, crushed
  • 1 tsp chili flakes
  • 4 thyme sprigs
  • 150ml white wine or chicken stock
  • 2 cans (400g each) butter beans
  • 1 can (400g) cherry tomatoes
  • 200g sliced kale
See also  Cottage Cheese Muffins

Instructions:


  1. Fry prosciutto in a dry pan until crisp. Remove half and set aside.



  2. Lower heat, add oil and fennel. Cook until soft.



  3. Add garlic, chili flakes, and thyme. Cook for 1 minute.



  4. Pour in wine or stock. Simmer for 2 minutes.



  5. Add beans, tomatoes, and kale. Cook for 5 minutes.



  6. Top with reserved prosciutto and serve hot.


Slow Cooker Vegetable Lasagne

You’ll need:

  • Lasagna noodles
  • Marinara sauce
  • Ricotta cheese
  • Mozzarella cheese
  • Parmesan cheese
  • Kale or spinach
  • Zucchini
  • Mushrooms
  • Bell peppers
  • Pesto (optional)

Instructions:


  1. Layer noodles, sauce, veggies, and cheeses in your slow cooker.



  2. Repeat layers until ingredients are used up.



  3. Cover and cook on low for 5-6 hours.



  4. Let it cool for 15 minutes before serving.


Winter Vegetable Pie

Ingredients:

  • 1 pie crust
  • 2 cups mixed winter vegetables (squash, carrots, parsnips)
  • 1 cup mushrooms, sliced
  • 1 cup kale, chopped
  • 4 eggs
  • 1/2 cup milk
  • 1/2 cup cottage cheese
  • 1 cup Gruyere cheese, grated
  • Salt and pepper to taste
  • 1 tbsp olive oil

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. Chop the vegetables and toss with olive oil, salt, and pepper.



  3. Roast the veggies for 20 minutes until tender.



  4. Mix eggs, milk, cottage cheese, and 3/4 cup Gruyere in a bowl.



  5. Layer roasted veggies in the pie crust.



  6. Pour the egg mixture over the vegetables.



  7. Sprinkle remaining cheese on top.



  8. Bake for 35-40 minutes until golden and set.



  9. Let cool for 10 minutes before serving.


Sausage & Kale Minestrone

Ingredients:

  • 1 lb Italian sausage
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery stalks, sliced
  • 3 garlic cloves, minced
  • 6 cups beef broth
  • 1 can diced tomatoes
  • 1 can white beans, drained
  • 2 cups chopped kale
  • 1 potato, cubed
  • 1 tbsp Italian seasoning
  • Salt and pepper to taste
  • Grated Parmesan for serving

Instructions:


  1. Brown sausage in a large pot. Remove and set aside.



  2. Sauté onions, carrots, and celery in the pot for 5 minutes.



  3. Add garlic and cook for 2 more minutes.



  4. Pour in broth, tomatoes, beans, and potatoes. Bring to a boil.



  5. Reduce heat and simmer for 15-20 minutes until potatoes are tender.



  6. Add kale and cooked sausage. Simmer for 5-10 minutes.



  7. Season with Italian herbs, salt, and pepper.



  8. Serve hot with a sprinkle of Parmesan cheese.


Vegan Chickpea Curry Jacket Potatoes

Ingredients:

  • 4 large baking potatoes
  • 1 can chickpeas, drained
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 can coconut milk
  • 2 tbsp curry powder
  • 1 tsp cumin
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions:


  1. Preheat your oven to 400°F (200°C). Wash the potatoes and prick with a fork.



  2. Bake potatoes for 45-60 minutes until tender.



  3. In a pan, sauté onion and garlic until soft.



  4. Add chickpeas, coconut milk, curry powder, and cumin. Simmer for 10 minutes.



  5. Season with salt and pepper.



  6. Cut open the baked potatoes and top with the curry mixture.



  7. Garnish with fresh cilantro and serve hot.


Spicy Tofu Tahini Noodle Salad

Ingredients:

  • 8 oz noodles (soba or rice noodles)
  • 14 oz firm tofu
  • 2 carrots, julienned
  • 1/4 cup rice vinegar
  • 1 tbsp honey
  • 1/4 cup tahini
  • 2 tbsp soy sauce
  • 1 tbsp chili oil
  • 1/4 cup sunflower seeds
  • 1 cup shredded cabbage
  • Fresh herbs (cilantro, mint)
  • 2 green onions, sliced

Instructions:


  1. Cook noodles as per package directions. Rinse with cold water and set aside.



  2. Mix vinegar, honey, and a pinch of salt. Pour over carrots to pickle.



  3. Whisk tahini with water until smooth.



  4. Break tofu into chunks. Mix with soy sauce and chili oil.



  5. Toast sunflower seeds in a dry pan until golden.



  6. Assemble bowls: Noodles, tahini sauce, cabbage, pickled carrots, tofu, seeds, herbs, and green onions.



  7. Drizzle with leftover pickling liquid and serve.


Spicy Tortilla Soup

You’ll need:

  • 1 lb chicken breast, diced
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can diced tomatoes
  • 1 can black beans, drained
  • 1 cup corn
  • 4 cups chicken broth
  • 1 jalapeño, diced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • Tortilla chips for topping

Instructions:


  1. Add chicken, onion, and garlic to your slow cooker.



  2. Pour in tomatoes, beans, corn, and broth. Stir in jalapeño and spices.



  3. Cook on low for 6-8 hours or high for 3-4 hours.



  4. Serve hot with crushed tortilla chips on top.


Diet Cola Chicken

Ingredients:

  • 4 chicken breasts
  • 1 can diet cola
  • 1/2 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tsp hot sauce
  • 1 onion, diced
  • Salt and pepper to taste
See also  5 Best Pasta Salad Seasoning Recipes

Instructions:


  1. Mix cola, ketchup, vinegar, hot sauce, and onions in a large skillet.



  2. Add chicken breasts and bring to a boil over medium-high heat.



  3. Reduce to a simmer and cook for 50 minutes, until chicken is tender.



  4. The sauce will reduce and thicken as it cooks.



  5. Season with salt and pepper before serving.


Sesame Parsnip & Wild Rice Tabbouleh

Ingredients:

  • 500g parsnips, peeled and cubed
  • 2 tbsp sesame oil
  • 1 tsp turmeric
  • 1 tsp ground coriander
  • 2 tbsp sesame seeds
  • 150g wild rice
  • 1 onion, sliced
  • 1 tbsp soy sauce
  • 1 tbsp rice vinegar
  • Fresh herbs (parsley, mint)
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 200°C (180°C fan).



  2. Toss parsnips with 1½ tbsp sesame oil, turmeric, coriander, and sesame seeds. Roast for 30 minutes.



  3. Cook wild rice according to package instructions.



  4. Sauté sliced onion in remaining oil until soft.



  5. Mix roasted parsnips, cooked rice, and onions in a large bowl.



  6. Whisk together soy sauce and rice vinegar. Pour over the mixture.



  7. Add fresh herbs, salt, and pepper. Toss well.



  8. Serve warm or at room temperature. Enjoy your tasty and nutritious meal!


Air Fryer Chicken Thighs

Ingredients:

  • 4 bone-in chicken thighs
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and pepper to taste
  • Lemon wedges for serving

Instructions:


  1. Pat chicken thighs dry with paper towels.



  2. Mix olive oil and spices in a bowl. Rub mixture all over chicken.



  3. Preheat air fryer to 400°F for 5 minutes.



  4. Place chicken skin-side down in air fryer basket.



  5. Cook for 12 minutes, then flip and cook for another 12 minutes.



  6. Check internal temperature reaches 165°F.



  7. Let chicken rest for 5 minutes before serving with lemon wedges.


Cauliflower Steak

Ingredients:

  • 1 large cauliflower head
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Wash the cauliflower and remove the leaves. Trim the bottom, keeping the core intact.



  3. Slice the cauliflower into 3/4-inch thick steaks.



  4. Mix olive oil and spices in a small bowl.



  5. Brush the seasoning mix on both sides of the cauliflower steaks.



  6. Place the steaks on a lined baking sheet.



  7. Roast for 20-25 minutes, flipping halfway through.



  8. Your cauliflower steaks are ready when they’re golden brown and tender.


Instant Pot Lentil Soup

Ingredients:

  • 1 cup dried lentils
  • 1 onion, diced
  • 2 carrots, chopped
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 4 cups vegetable broth
  • 1 can diced tomatoes
  • 1 tsp cumin
  • 1 tsp thyme
  • Salt and pepper to taste
  • 2 tbsp olive oil

Instructions:


  1. Set Instant Pot to sauté mode. Add oil and cook onions until soft.



  2. Add carrots, celery, and garlic. Stir for 2 minutes.



  3. Add lentils, broth, tomatoes, cumin, thyme, salt, and pepper. Mix well.



  4. Close lid and set to high pressure for 15 minutes.



  5. Let pressure release naturally for 10 minutes, then quick release.



  6. Stir soup and serve hot.


Roasted Delicata Squash

Ingredients:

  • 2 delicata squash
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cinnamon
  • 2 shallots, quartered (optional)

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Wash the squash and cut into 1/2-inch thick rings. Scoop out the seeds with a spoon.



  3. In a large bowl, toss the squash rings with olive oil, salt, paprika, and cinnamon.



  4. Spread the seasoned squash on a baking sheet lined with parchment paper.



  5. Roast for 20-25 minutes, flipping halfway through, until the squash is tender and lightly browned.



  6. Serve hot and enjoy your tasty, low-calorie winter side dish!


Chicken Parm Salad

Ingredients:

  • 2 chicken breasts
  • 1/4 cup whole wheat flour
  • 1 egg, beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1 tsp garlic powder
  • Salt and pepper to taste
  • Mixed salad greens
  • Cherry tomatoes
  • Cucumber slices
  • Low-fat mozzarella cheese
  • Light Italian dressing

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Mix flour, salt, and pepper in one bowl. Beat the egg in another. Combine panko, Parmesan, and garlic powder in a third bowl.



  3. Dip chicken in flour, then egg, then breadcrumb mixture.



  4. Place chicken on a baking sheet and bake for 20-25 minutes until golden and cooked through.



  5. Let chicken cool, then slice into strips.



  6. Assemble your salad with greens, tomatoes, cucumber, and chicken strips.



  7. Top with mozzarella and a drizzle of light Italian dressing.


See also  17 Alcoholic Milkshake Recipes

Cauliflower Crust Pizza

Ingredients:

  • 1 medium cauliflower head
  • 1 egg
  • 1/4 cup mozzarella cheese
  • 1 tsp garlic powder
  • 1 tsp dried herbs (basil, oregano, or Italian seasoning)
  • Salt to taste

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Cut cauliflower into florets and pulse in a food processor until rice-like.



  3. Microwave the cauliflower for 5 minutes, then let it cool.



  4. Squeeze out excess moisture using a clean kitchen towel.



  5. Mix cauliflower with egg, cheese, garlic powder, herbs, and salt.



  6. Spread mixture on a parchment-lined baking sheet, about 1/4 inch thick.



  7. Bake for 15-20 minutes until golden and crispy.



  8. Add your favorite toppings and bake for another 5-10 minutes.



  9. Slice and enjoy your low-calorie pizza!


Air Fryer Brussels Sprouts

You’ll need:

  • 1 pound Brussels sprouts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • Optional: garlic powder, balsamic vinegar, or Parmesan cheese

Instructions:


  1. Trim and halve the Brussels sprouts.



  2. Toss them with olive oil, salt, and pepper in a bowl.



  3. Preheat your air fryer to 380°F (193°C).



  4. Place the sprouts in the air fryer basket.



  5. Cook for 10-12 minutes, shaking the basket halfway through.



  6. They’re done when crispy and golden brown.



  7. If you like, sprinkle with garlic powder, drizzle with balsamic, or add Parmesan before serving.


Enjoy your crispy, low-calorie Brussels sprouts!

Baked Oatmeal

You’ll need:

  • 2 cups rolled oats
  • 1/4 cup brown sugar
  • 1 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 2 cups skim milk
  • 1 egg
  • 2 tbsp melted butter
  • 1 tsp vanilla extract
  • 1 cup mixed berries

Instructions:


  1. Preheat your oven to 350°F (175°C).



  2. Mix the dry ingredients in a bowl.



  3. In another bowl, whisk together the wet ingredients.



  4. Combine wet and dry mixtures, then fold in the berries.



  5. Pour into a greased 8-inch baking dish.



  6. Bake for 35-40 minutes until golden and set.



  7. Let cool for 5 minutes before serving.


Buffalo Chicken Meatballs

Ingredients:

  • 1 pound ground chicken
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 green onions, chopped
  • 1 celery stalk, finely diced
  • 1 carrot, grated
  • 2 cloves garlic, minced
  • 1/4 cup hot sauce
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.



  2. Mix all ingredients in a large bowl. Use your hands to combine everything well.



  3. Form the mixture into small meatballs, about 1-2 inches in size.



  4. Place the meatballs on the prepared baking sheet.



  5. Bake for 15-20 minutes, until cooked through and lightly browned.



  6. Serve hot with extra hot sauce or blue cheese dressing if you like.


Baked Sweet Potato

You’ll need:

  • 1 medium sweet potato
  • 1 tsp olive oil
  • Salt and pepper to taste
  • Optional toppings: Greek yogurt, salsa, black beans, cheese

Instructions:


  1. Preheat your oven to 425°F (220°C).



  2. Wash and dry the sweet potato. Poke a few holes in it with a fork.



  3. Rub the potato with olive oil and sprinkle with salt and pepper.



  4. Place on a baking sheet and cook for 30-35 minutes until tender.



  5. Remove from oven and let cool slightly.



  6. Cut open and fluff the inside with a fork.



  7. Add your favorite toppings and enjoy your low-calorie meal!


Broccoli Wild Rice Casserole

Ingredients:

  • 2 cups cooked wild rice blend
  • 3 cups chopped broccoli florets
  • 1 cup sliced mushrooms
  • 1/2 cup diced shallots
  • 2 cloves minced garlic
  • 1 cup heavy cream
  • 1 1/2 cups shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Instructions:


  1. Preheat your oven to 375°F (190°C).



  2. Heat olive oil in a large skillet. Add shallots and garlic, cooking until fragrant.



  3. Add mushrooms and cook for 5 minutes until golden.



  4. Stir in broccoli and cook for 3-5 minutes until bright green.



  5. Pour in heavy cream and 1 cup of cheese. Stir until cheese melts.



  6. Mix in cooked wild rice, thyme, salt, and pepper.



  7. Transfer to a baking dish. Top with remaining cheese.



  8. Bake for 15 minutes until bubbly. Broil for 2-3 minutes to brown the top.



  9. Let cool for 5 minutes before serving. Enjoy your comforting casserole!