16 Must-Make Recipes for 2016–Under 375 Calories

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16 Must-Make Recipes for 2016–Under 375 Calories

Ring in the New Year with a resolution for healthier eats, and let MyFitnessPal provide you with the recipes. Moist oatmeal muffins, baked chicken tenders and refreshing spring rolls–who knew the road to good health is lined with delicious food? From savory to sweet, let these 16 flavorful recipes make you excited about cooking. Cheers to a new year and a healthier you!

1. One-Pot Chicken with Red Potato Zoodles | Inspiralized
“Zoodles” may sound wacky, but they’re just vegetables cut with a spiralizer so they can sub in for noodles. It’s a great way to incorporate vegetables into your life, and a godsend if you follow a low-carb eating plan. This recipe for one-pot chicken and potato zoodles doesn’t even require you to boil the pasta! If you can’t find red potatoes, simply swap them out for regular potatoes. Recipe makes 3 servings.

Nutrition (per serving): Calories: 274; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 6g; Cholesterol: 120mg; Sodium: 370mg; Carbohydrate: 15g; Dietary Fiber: 3g; Sugar: 5g; Protein: 26g

2. Oatmeal Pumpkin Chocolate Chip Muffins | Averie Cooks
Get hooked onto muffin-pan mania! Muffins are are great for portion control, and convenient to pack. These mouthwatering oatmeal pumpkin chocolate chip muffins are no exception! An added bonus is that this recipe only requires one mixing bowl. Recipe makes 11 servings at 1 muffin each.

Nutrition (per serving): Calories: 246; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 4g; Cholesterol: 17mg; Sodium: 491mg; Carbohydrate: 33g; Dietary Fiber: 4g; Sugar: 16g; Protein: 5g

3. Spaghetti Squash Burrito Bowl | Cookie + Kate
Spaghetti squash burrito bowl recipe is simple to make and so good for you. Refined white rice is replaced by a heaping helping of spaghetti squash so that each serving delivers 14 grams of fiber, 11 grams of protein, and a dose of healthy fats! It’s also gluten-free and suitable for vegans. Recipes makes 4 servings at 1 spaghetti squash “bowl” each.

Nutrition (per serving): Calories: 323; Total Fat: 14g; Saturated Fat: 2g; Monounsaturated Fat: 10g; Cholesterol: 0mg; Sodium: 629mg; Carbohydrate: 44g; Dietary Fiber: 14g; Sugar: 11g; Protein: 11g

4. Carrot Cake Breakfast Bites | MyFitnessPal’s Original Recipes
Can’t wait until dessert? You can have your cake, and eat it too when you bake a batch of carrot cake bites. Each bite bursts with high-fiber oats, grated carrots and sweet raisins. Make them the night before and microwave in the morning for on-the-go enjoyment. Recipe makes 6 servings at 4 breakfast bites each.

Nutrition (per serving): Calories: 296; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 31mg; Sodium: 239mg; Carbohydrate: 44g; Dietary Fiber: 5g; Sugar: 16g; Protein: 6g

5. Gluten-Free Parsnip Waffles | Inspiralized
Turn traditional waffles on its head with this gluten-free version made from spiralized parsnips. Each stack is warm, fluffy and sure to satisfy your savory tooth (yes, that exists!). For added oomph, serve with a dollop of Greek yogurt and crunchy bacon bits. Recipe makes 2 servings at 1 waffle each.

Nutrition (per serving): Calories: 192; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 3g; Cholesterol: 93mg; Sodium: 52mg; Carbohydrate: 30g; Dietary Fiber: 8g; Sugar: 8g; Protein: 5g

6. Pancetta & Green Frittata | Eating Well
Warm up with a hearty slice of frittata featuring hearty winter greens encased in egg and cheese. You can add salty bacon or pancetta to make this dish full flavored or leave it out for vegetarian-friendly fare. The recipe works for whole eggs or egg substitute. Recipe makes 6 servings at 1 slice each.

Nutrition (per serving using egg substitute): Calories: 238; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 4g; Cholesterol: 27mg; Sodium: 595mg; Carbohydrate: 9g; Dietary Fiber: 1g; Sugar: 0g; Protein: 15g

7. Easy Cheesy Crustless Quiche | MyFitnessPal’s Original Recipes
Crustless quiche is the more manageable cousin of a full-on quiche recipe. This easy version packs plenty of breakfast veggies (think: onion, bell peppers, tomatoes, spinach) and cheese into a portable egg cup. You can make a batch of these ahead of time and reheat for busy mornings. Recipe makes 6 servings at 2 quiches each.

Nutrition (per serving): Calories: 237; Total Fat: 15g; Saturated Fat: 6g; Monounsaturated Fat: 2g; Cholesterol: 367mg; Sodium: 413mg; Carbohydrate: 8g; Dietary Fiber: 1g; Sugar: 1g; Protein: 15g

8. Chicken Black Bean Tostadas | MyFitnessPal’s Original Recipes
Rotisserie chicken is the secret to making delicious tostadas in under 30 minutes. This versatile main dish features store-bought tostadas (or you can make them yourself) with a spicy cream sauce, chicken and black beans. Recipe makes 4 servings at 1 tostada each.

Nutrition (per serving): Calories: 310; Total Fat: 11g; Saturated Fat: 5g; Monounsaturated Fat: 0g; Cholesterol: 23mg; Sodium: 629mg; Carbohydrate: 30g; Dietary Fiber: 7g; Sugar: 5g; Protein: 22g

9. Tofu & Veggie Spring Rolls | Minimalist Baker
Dip into a light, refreshing lunch! Spring rolls bundle fresh carrots, tofu and cilantro into a convenient finger-food. These colorful rolls are food for the eyes, and they won’t leave you feeling weighed down. Enjoy them on meatless Monday, and share with your vegan friends! Recipe makes 6 servings at 2 rolls each.

Nutrition (per serving): Calories: 237; Total Fat: 4g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 519mg; Carbohydrate: 37g; Dietary Fiber: 1g; Sugar: 16g; Protein: 11g

10. High-Protein Chicken Salad | MyFitnessPal’s Original Recipes
If you have leftover rotisserie chicken or cooked chicken breast, make this high-protein chicken salad as an easy lunch option. Lean shredded chicken is combined with creamy yogurt, crispy apples and sweet grapes for a tasty, tangy combo. Recipe makes 6 servings at 3/4 cup (about 5 ounces or 142 grams) + 2 slices whole grain bread + 1 medium lettuce leaf each.

Nutrition (per serving): Calories: 364; Total Fat: 6g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 65mg; Sodium: 412mg; Carbohydrate: 44g; Dietary Fiber: 7g; Sugar: 10g; Protein: 34g

11. Chickpea Brown Rice Veggie Burger | Martha Stewart
You can turn out crispy veggie burgers from the comfort of your own kitchen using beans and brown rice. Not only are they chomp-worthy, the patties are a wonderfully filling protein-fiber combo. Serve with a whole-grain bun and your favorite condiments. Recipe makes 4 servings at 1 patty each.

Nutrition (per serving): Calories: 236; Total Fat: 10g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 47mg; Sodium: 610mg; Carbohydrate: 28g; Dietary Fiber: 5g; Sugar: 2g; Protein: 8g

12. Baked Almond Chicken Strips | iFOODreal
Chicken strips are a popular go-to finger food, but it doesn’t have ooze with oil! Lighten up chicken strips by baking and being creative with your coating. This genius recipe gives flattened chicken breast a coating of crunchy almonds. Cut these strips and fold them into a wrap or serve on top of a salad. Recipe makes 6 servings at 3 strips each.

Nutrition (per serving): Calories: 212; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 7g; Cholesterol: 59mg; Sodium: 225mg; Carbohydrate: 5g; Dietary Fiber: 3g; Sugar: 1g; Protein: 24g

13. Avocado Quesadilla with Chipotle Black Bean | Naturally Ella
Melting with ooey-gooey cheese and slathered to perfection with creamy avocado, these crispy quesadillas are packed with wholesome, fresh ingredients for an easy, satisfying meal! Recipe makes 4 servings at half a 10-inch quesadilla each.

Nutrition (per serving): Calories: 275; Total Fat: 12g; Saturated Fat: 3g; Monounsaturated Fat: 4g; Cholesterol: 9mg; Sodium: 372mg; Carbohydrate: 34g; Dietary Fiber: 10g; Sugar: 1g; Protein: 10g

14. Grilled Steak with Tomato-Olive Sauce | Food Network
Flank steak is a budget-friendly, but you can make it just as sizzle-worthy as a nicer cut. Grilling is a high heat cooking method that seals in the mouthwatering juices of your steak. Give your meal a Mediterranean flair using kalamata olives, fresh rosemary, olive oil, lemon, and grape tomatoes. Recipe makes 6 servings.

Nutrition (per serving): Calories: 348; Total Fat: 21g; Saturated Fat: 5g; Monounsaturated Fat: 1g; Cholesterol: 50mg; Sodium: 451mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 2g; Protein: 34g

15. Banana Berry Oat Bars | MyFitnessPal’s Original Recipes
Craving a sweet breakfast treat? Bake a batch of wholesome banana berry oat bars sweetened with banana, honey and fresh strawberries. If strawberries aren’t your thing feel free to make these bars with your favorite berry. You can bake a batch of these ahead of time, and reheat for a convenient breakfast on-the-go! Substitute brown rice syrup in place of honey for vegan-friendly bars. Recipe makes 4 servings at 4 small bars (2-inch by 2-inch bar) each.

Nutrition (per serving): Calories: 296; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 641mg; Carbohydrate: 62g; Dietary Fiber: 8g; Sugar: 27g; Protein: 8g

16. Tomato Avocado Melt | Tastes Better from Scratch
A simple and tasty snack, this fiber- and protein-packed melt only takes 10 minutes to prepare and serve. The mayo & cayenne combo adds the right touch of kick and bite that makes this melt addicting! Recipes makes 4 servings at 1 open-faced sandwich each.

Nutrition (per serving): Calories: 195; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 2g; Cholesterol: 21mg; Sodium: 210mg; Carbohydrate: 17g; Dietary Fiber: 3g; Sugar: 4g; Protein: 10g

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