Healthy Recipes For Weight Loss: 8 Meals That Even the Pickiest Eaters Will Love!

If shedding pounds is your goal, having a list of healthy recipes for weight loss on hand is an excellent way to begin your journey.

Weight loss for women is possible with the right mindset, healthy lifestyle habits, and nutritious eating plans in place.

But, healthy recipes for weight loss for you are one thing … what about the rest of the family?

Believe it or not, there are healthy recipes for weight loss the whole family will enjoy — even the pickiest of eaters.

Don't believe it? Keep reading!

Improve your lifestyle and nutrition by incorporating these healthy meals that you can eat every day!

What Are Healthy Recipes for Weight Loss?

Weight loss meals are well-balanced and rich in protein, fiber, and heart-healthy fats. Studies show that fiber is associated with lower body weights and smaller waist circumference.

Steer clear of recipes high in added sugar, refined grains, or saturated fat found in fatty cuts of meat and full-fat dairy foods.

During weight loss, aim to fill each plate:

• Half full of non-starchy vegetables
• One-fourth full of protein foods
• One-fourth full of fiber-rich starches

Don't forget to add in heart-healthy fat, such as olive oil.

Use these healthy recipes for weight loss to prepare meals your entire family will enjoy!

1. Blackened Chicken and Avocado Salad

This blackened chicken and avocado salad recipe is loaded with protein, fiber, vitamins, and minerals — and it can help you drop excess weight quickly!

Ingredients

• 2 boneless chicken breasts
• 1 cup of baby spinach or other leafy greens
• 1 small red onion
• 1 large tomato, diced
• 1/2 cup of sliced cucumbers
• 2 avocados, sliced
• 2 tablespoons of olive oil
• Fresh cilantro
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1/2 teaspoon of paprika
• 1/2 teaspoon of chili powder
• 1/2 teaspoon of garlic powder
• 1/2 teaspoon of cumin

Instructions

• Wash the chicken breasts and pat them dry.
• Mix together the garlic powder, paprika, cumin, chili powder, a pinch of salt, a pinch of black pepper, and 1 tablespoon of olive oil in a small bowl.
• Sprinkle the chicken breasts with the spice mixture.
• Heat up a large pan over medium heat and drizzle 1 tablespoon of olive oil on it.
• Place the chicken in the pan and cooked over medium heat for about 15 minutes (flipping it halfway through) until it's no longer pink.
• Place all of the ingredients, except the avocado and chicken, in a large bowl.
• Drizzle them with the remaining olive oil and sprinkle the mixture with cilantro, salt, and pepper; toss the salad ingredients with tongs.
• Remove the chicken from the heat and cut it into strips.
• Top your salad with chicken and avocado slices, serve, and enjoy!

If you’d like, serve this healthy recipe for weight loss with quinoa, corn, black beans, or sweet potatoes as your starch.

Servings: 4

Calories per serving: 302

Protein: 16 grams

Carbohydrates: 13 grams

Fiber: 8 grams

Fat: 23 grams

2. Organic Quinoa Cakes with Mediterranean Chicken

This organic quinoa cakes with Mediterranean chicken recipe is nutritious, delicious, and packed with flavor and essential nutrients.

Your entire family will love it!

Chicken Ingredients

• 1 pound of boneless chicken cutlets
• 2 tablespoons of olive oil
• Juice of 1 lemon
• 2 pieces of garlic, minced
• 1/2 teaspoon of pepper
• 1/2 teaspoon of salt

Quinoa Rice Cakes Ingredients

• 2 packages of organic brown rice and quinoa seasoned with garlic
• 3 eggs, whisked
• 3/4 cup of shredded zucchini
• 2 tablespoons of fresh parsley
• Juice and zest from 1 lemon
• 2/3 cups of whole-grain breadcrumbs
• 1/4 cup of olive oil
• 1/4 cup of crumbled feta cheese
• 1 teaspoon of ground coriander
• 1 teaspoon of dried oregano
• 1/2 teaspoon of paprika
• Kalamata olives for garnish
• Cherry tomatoes for garnish

Instructions

• Mix together the olive oil, salt, garlic, pepper, and lemon juice to create a marinade.
• Toss the chicken in the marinade and let it sit for 15-20 minutes.
• Heat the quinoa and rice mixture in a microwave according to the package instructions and place it in a bowl.
• Add the remaining rice cake ingredients to the bowl (except the olive oil) and mix well.
• Remove one-third of the mixture, pulse it in a food processor, and place it back into the bowl.
• Shape the quinoa mixture into small patties.
• Heat the olive oil in a large skillet and cook the quinoa cakes for 3-4 minutes per side until they are slightly brown. Remove them from the skillet.
• Drizzle the olive oil into another skillet and sear the chicken breasts on both sides. Cover the pan and cook the chicken until it reaches an internal temperature of 165 degrees Fahrenheit.
• Remove the chicken from the pan and slice it into thin strips.
• Place a couple of chicken slices on each quinoa cake, garnish it with tomatoes and kalamata olives if you'd like, and enjoy!

Serve this dish on its own or with a non-starchy vegetable, such as asparagus or green beans.

Servings: 4

Calories per serving: 256

Protein: 16 grams

Carbohydrates: 34 grams

Fiber: 3 grams

Fat: 6 grams

3. Avocado Chicken Salad

Try a unique spin on traditional chicken salad by using Greek yogurt instead of mayonnaise as a simple lunch or dinner healthy recipe for weight loss. Follow the instructions below to enjoy this avocado chicken salad recipe with friends or family.

Ingredients

• 2 chicken breasts, cooked and shredded
• 2/3 cup of plain Greek yogurt
• 2 tablespoons of red onion, diced
• 1 stalk of celery, diced
• 1 avocado, cubed
• 1 tablespoon of lime juice
• 1/8 teaspoon of chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

• Combine the Greek yogurt, chili powder, pepper, and lime juice in a blender or food processor and pulse it.
• Add 1/2 of an avocado to the mixture and blend it until it's creamy.
• Mix the yogurt sauce with chicken, celery, 1/2 avocado, salt, and onion in a medium bowl until the mixture is well combined.

Serve your chicken salad on top of leafy greens and other fresh vegetables or over whole-grain bread with a side of veggies.

Servings: 4

Calories per serving: 177

Protein: 28 grams

Carbohydrates: 8 grams

Fiber: 0 grams

Fat: 2 grams

4. Refrigerated Oatmeal

Prepare this refrigerated oatmeal recipe ahead of time and store it in the refrigerator for a quick breakfast that’s loaded with calcium, fiber, and protein.

It's perfect for busy mornings during school and work weeks.

Ingredients

• 1/3 cup of low-fat milk or soy milk
• 1/4 cup of rolled oats
• 1/4 cup of plain Greek yogurt
• 1/4 cup of diced apples
• 1/4 cup of unsweetened applesauce
• 1 1/2 teaspoons of dried chia seeds
• 1/4 teaspoon of cinnamon

Instructions

• Combine all ingredients in a mason jar and screw the lid on tight.
• Shake the mixture until it’s well combined.
• Refrigerate it overnight and eat it the following day or the morning after.

To add extra protein to this recipe, add walnuts, almonds, or protein powder (plus extra milk).

Servings: 1

Calories per serving: 193

Protein: 11 grams

Carbohydrates: 30 grams

Fiber: 6 grams

Fat: 4 grams

5. Roasted Chicken with Sweet Potatoes

This nutritious roasted chicken and sweet potato recipe has it all — protein, fiber, vitamins, minerals, and healthy fats from olive oil. This recipe contains just eight ingredients that you probably already have in the house!

Ingredients

• 1 1/2-2 pounds of skinless chicken thighs
• 1 large red onion, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and cut into bite-sized pieces
• 2 tablespoons of olive oil
• 2 tablespoons of Dijon mustard
• 2 teaspoons of dried thyme
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper

Instructions

• Preheat your oven to 450 degrees Fahrenheit.
• Combine 1 tablespoon of oil, thyme, mustard, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper in a small bowl.
• Spread the mixture over your chicken.
• Toss the onion and sweet potatoes in a bowl with 1 tablespoon of oil, 1/4 teaspoon of salt, and 1/4 teaspoon of pepper.
• Place the vegetables on a baking sheet (covered with aluminum foil) and put the chicken on top of the veggies.
• Roast the vegetable and chicken mixture in the oven at 450 degrees Fahrenheit, stirring it halfway through, for about 30-35 minutes. The vegetables should be tender and the chicken must reach an internal temperature of 165 degrees Fahrenheit.

Serve this nutritious dish with salad greens, blue cheese, and sliced apples if you’d like!

For WEIGHT LOSS, eat a smaller portion size or omit the sweet potatoes.

Servings: 4

Calories per serving: 408

Protein: 27 grams

Carbohydrates: 34 grams

Fiber: 5 grams

Fat: 17 grams

6. Healthy Garden Frittatas

A healthy garden frittata recipe starts your family's morning off right. It’s loaded with quality protein and vegetables. You can even make this frittata weight loss recipe for lunch or dinner if you'd like!

Ingredients

• 4 large eggs
• 1/2 medium zucchini, chopped
• 1/2 cup of chopped portabella mushrooms
• 1/3 cup of low-fat milk
• 1/4 cup of chopped onions
• 2 tablespoons of fresh basil, minced
• 1 garlic clove, minced
• 2 teaspoons of olive oil
• 1 teaspoon of fresh parsley
• 1 teaspoon of fresh oregano
• 1/4 teaspoon of salt
• 1/8 teaspoon of ground pepper

Optional Toppings

• Grape tomatoes, halved
• Fresh mozzarella  balls
• Thinly sliced fresh basil

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• Whisk together the milk, eggs, 1/8 teaspoon of salt, and pepper in a bowl.
• Heat the oil in a skillet over medium-high heat.
• Add the mushrooms, zucchini, and onion, and cook (while stirring) until the veggies are tender.
• Add the garlic, herbs, and remaining salt and cook it another minute or so.
• Pour in the egg mixture.
• Bake the dish (uncovered) for about 10-15 minutes or until the eggs are set.

Serve this healthy recipe for weight loss with tomatoes, mozzarella, and fresh basil if you’d like!

Servings: 2

Calories per serving: 227

Protein: 15 grams

Carbohydrates: 7 grams

Fiber: 1 gram

Fat: 15 grams

7. Naked Fish Tacos

Replace traditional tacos with naked fish tacos — a tasty but healthy recipe for weight loss. It contains all of the delicious ingredients in traditional fish tacos but without the extra carbs (and calories) found in tortillas.

Ingredients

• 2 6-ounce tilapia fillets
• 1 cup of coleslaw mix
• 1 green onion, sliced
• 1/4 cup of fresh cilantro
• 1/2 of a medium avocado, sliced
• 4 teaspoons of canola oil
• 1 teaspoon of chopped jalapeno peppers
• 2 teaspoons of lime juice
• 1/2 teaspoon of salt
• 1/2 teaspoon of ground cumin
• 1/4 teaspoon of pepper

Instructions

• Combine the coleslaw mix, cilantro, green onion, and jalapeno peppers in a bowl. Toss the mixture with 2 teaspoons of oil, cumin, lime juice, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper. Place the mixture in a refrigerator.
• Pat the fish fillets dry with paper towels and sprinkle them with 1/4 teaspoon of salt and 1/8 teaspoon of pepper.
• Heat a nonstick skillet with 2 teaspoons of oil over medium-high heat.
• Cook the tilapia for 3-4 minutes on each side until the fish begins to easily flake with a fork.
• Top the cooked tilapia with your coleslaw mixture and avocado slices.

Serve this dish with corn, brown rice, or quinoa if you’d like!

Servings: 2

Calories per serving: 293

Protein: 33 grams

Carbohydrates: 6 grams

Fiber: 3 grams

Fat: 16 grams

8. Pesto Corn Salad with Shrimp

This pesto corn salad with shrimp recipe is loaded with protein, fiber, and healthy fats, making it the perfect addition to your collection of healthy recipes for weight loss.

Ingredients

• 4 medium ears of husked sweet corn
• 1 pound of shrimp, peeled and deveined
• 1 1/2 cups of cherry tomatoes, halved
• 1/2 cup of fresh basil leaves
• 1/4 cup of olive oil
• 1 medium avocado, chopped
• 1/2 teaspoon of salt
• 1/8 teaspoon of pepper

Instructions

• Cook the corn in boiling water for about 5 minutes until it’s tender. Drain and cool the corn.
• Pulse the oil, basil, and 1/4 teaspoon of salt in a food processor until the mixture is well blended.
• Cut the corn from the cobs and place it in a bowl.
• Stir in the tomatoes, 1/4 teaspoon of salt, and pepper.
• Add the avocado and 2 tablespoons of the basil mixture and toss it gently.
• Place the shrimp on wooden or metal skewers and brush with the remaining basil mixture.
• Grill the shrimp, covered, over medium heat for about 2-4 minutes on each side until they turn pink.
• Serve the shrimp with your corn mixture, and enjoy!

Servings: 4

Calories per serving: 371

Protein: 23 grams

Carbohydrates: 25 grams

Fiber: 5 grams

Fat: 22 grams

*Please know that weight loss results & health changes/improvements vary from individual to individual; you may not achieve similar results. Always consult with your doctor before making health decisions. This is not medical advice – simply very well-researched info on healthy recipes for weight loss.