18 Delicious Extreme Weight Loss Recipes for Beginners

Ready to shed pounds without sacrificing flavor? These 18 delicious extreme weight loss recipes prove that healthy eating doesn’t have to be bland or boring! Perfect for beginners, these easy-to-make dishes are packed with nutrients, big on taste, and designed to keep you satisfied. From hearty breakfasts to guilt-free dinners, get ready to fall in love with food that loves you back. Let’s dig in!

Spicy Grilled Chicken with Steamed Broccoli

Every great meal starts with simple, fresh ingredients, and this Spicy Grilled Chicken with Steamed Broccoli is no exception. Let’s walk through the process together, ensuring even the newest cooks can achieve delicious results.

Ingredients

• 2 boneless, skinless chicken breasts
• A couple of tablespoons of olive oil
• A splash of lemon juice
• 1 teaspoon of garlic powder
• 1 teaspoon of paprika
• A pinch of salt and pepper
• 2 cups of broccoli florets
• A drizzle of water for steaming

Instructions

1. Preheat your grill to medium-high heat, about 375°F to 400°F, ensuring it’s hot enough to sear the chicken properly.
2. While the grill heats, rub the chicken breasts with olive oil, then season both sides with garlic powder, paprika, salt, and pepper for that spicy kick.
3. Place the chicken on the grill. Cook for about 6-7 minutes on each side, or until the internal temperature reaches 165°F. Tip: Avoid flipping the chicken more than once to keep it juicy.
4. Meanwhile, place the broccoli florets in a steamer basket over a pot of boiling water. Cover and steam for 5 minutes, or until bright green and tender-crisp. Tip: Don’t overcook the broccoli to maintain its nutrients and texture.
5. Once the chicken is done, let it rest for 5 minutes before slicing. This allows the juices to redistribute, making the chicken more flavorful and moist.
6. Drizzle the steamed broccoli with a splash of lemon juice and a little olive oil for extra flavor.

Serve the sliced spicy grilled chicken alongside the steamed broccoli for a balanced meal. The chicken should be juicy with a slightly charred exterior, while the broccoli offers a fresh, crisp contrast. For an extra touch, sprinkle some red pepper flakes over the chicken before serving to amp up the heat.

Low-Calorie Cauliflower Fried Rice

Just when you thought fried rice couldn’t get any healthier, here comes a game-changer that’s as delicious as it is nutritious. Let’s dive into making Low-Calorie Cauliflower Fried Rice, a dish that promises all the flavor with none of the guilt.

Ingredients

• 1 medium head of cauliflower, riced (about 4 cups)
• 2 tbsp olive oil
• A couple of cloves of garlic, minced
• 1/2 cup diced carrots
• 1/2 cup frozen peas
• 2 eggs, lightly beaten
• A splash of soy sauce (or tamari for gluten-free)
• Salt and pepper, just a pinch
• 1 green onion, sliced for garnish

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
2. Toss in the diced carrots and frozen peas. Cook for 3-4 minutes, stirring occasionally, until the veggies are tender. Tip: Keep the heat medium to avoid burning the garlic.
3. Push the veggies to one side of the skillet. Pour the beaten eggs into the other side. Scramble the eggs until fully cooked, then mix them with the veggies.
4. Add the remaining tbsp of olive oil and the riced cauliflower to the skillet. Stir everything together and cook for 5-6 minutes, until the cauliflower is tender but still has a bit of crunch. Tip: Don’t overcrowd the skillet to ensure everything cooks evenly.
5. Drizzle a splash of soy sauce over the mixture. Add a pinch of salt and pepper, then give everything a good stir to combine. Cook for another minute. Tip: Taste as you go and adjust the seasoning if needed.
6. Garnish with sliced green onions before serving.

Crunchy, flavorful, and satisfying, this cauliflower fried rice is a testament to how simple ingredients can transform into something extraordinary. Serve it in a bowl with a sprinkle of sesame seeds for an extra touch of elegance.

Turkey and Spinach Stuffed Portobello Mushrooms

Delightfully simple yet impressively flavorful, these Turkey and Spinach Stuffed Portobello Mushrooms are a perfect weeknight dinner that doesn’t skimp on nutrition or taste. Let’s walk through the process together, ensuring you end up with a dish that’s as satisfying to make as it is to eat.

Ingredients

• 4 large Portobello mushrooms, stems removed
• A splash of olive oil
• A couple of cloves of garlic, minced
• 1/2 pound of ground turkey
• A handful of fresh spinach, roughly chopped
• 1/4 cup of breadcrumbs
• 1/4 cup of grated Parmesan cheese
• A pinch of salt and pepper

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with a splash of olive oil.
2. Place the Portobello mushrooms on the baking sheet, gill side up, and drizzle them lightly with olive oil. Roast for about 10 minutes to soften.
3. While the mushrooms are roasting, heat a splash of olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
4. Add the ground turkey to the skillet, breaking it apart with a spoon. Cook until no longer pink, about 5 minutes. Tip: Make sure the turkey is fully cooked to avoid any food safety issues.
5. Stir in the chopped spinach and cook until just wilted, about 2 minutes. Remove from heat.
6. In a bowl, mix the turkey and spinach with breadcrumbs, Parmesan cheese, and a pinch of salt and pepper. Tip: The breadcrumbs help absorb any excess moisture, keeping your stuffing from getting soggy.
7. Evenly divide the stuffing mixture among the roasted mushrooms, pressing down lightly. Tip: For a golden top, sprinkle a little extra Parmesan on top before baking.
8. Bake for another 15-20 minutes, until the topping is golden and the mushrooms are tender.

Lusciously juicy with a crispy, cheesy topping, these stuffed mushrooms are a textural dream. Serve them alongside a crisp salad for a light meal, or as a hearty appetizer at your next gathering.

Lemon Herb Baked Cod with Asparagus

Just when you thought weeknight dinners couldn’t get any easier, this Lemon Herb Baked Cod with Asparagus comes along to prove you wrong. It’s a simple, flavorful dish that’s perfect for beginners and seasoned cooks alike.

Ingredients

• 1 lb cod fillets, patted dry
• A bunch of asparagus, trimmed
• 2 tbsp olive oil
• 1 lemon, thinly sliced plus extra for serving
• A couple of garlic cloves, minced
• A splash of white wine (optional)
• 1 tsp dried oregano
• Salt and pepper, just enough to season

Instructions

1. Preheat your oven to 400°F and grab a baking sheet.
2. Toss the asparagus with 1 tbsp olive oil, a pinch of salt, and pepper on the baking sheet. Spread them out in a single layer.
3. Place the cod fillets among the asparagus. Drizzle with the remaining olive oil and season with salt, pepper, and oregano.
4. Scatter the minced garlic and lemon slices over the cod and asparagus. If using, add a splash of white wine around the fish.
5. Bake for 12-15 minutes, until the cod flakes easily with a fork and the asparagus is tender-crisp.
6. Let it rest for a couple of minutes before serving to allow the flavors to meld.

Zesty lemon and aromatic garlic infuse the cod with brightness, while the asparagus adds a satisfying crunch. Serve it over a bed of quinoa or with a side of crusty bread to soak up the delicious juices.

Cucumber and Tomato Salad with Lemon Vinaigrette

Ready to dive into a refreshing and vibrant dish that’s perfect for any season? This cucumber and tomato salad with lemon vinaigrette is a breeze to make and packs a punch of freshness in every bite. Let’s get started.

Ingredients

• 2 medium cucumbers, sliced thin
• A couple of large tomatoes, chopped
• A small red onion, thinly sliced
• A handful of fresh parsley, roughly chopped
• A splash of olive oil (about 1/4 cup)
• The juice of 1 large lemon
• A pinch of salt and pepper
• A teaspoon of honey (optional, for a touch of sweetness)

Instructions

1. Start by washing your cucumbers and tomatoes under cold water, then pat them dry with a clean towel.
2. Slice the cucumbers into thin rounds and chop the tomatoes into bite-sized pieces. Tip: For an extra crisp salad, chill the cucumbers in the fridge for 30 minutes before slicing.
3. Thinly slice the red onion. If you’re sensitive to raw onion, soak the slices in cold water for 10 minutes to mellow their bite.
4. In a large bowl, combine the cucumbers, tomatoes, and red onion.
5. In a small bowl, whisk together the olive oil, lemon juice, salt, pepper, and honey (if using) until well combined. Tip: Always taste your dressing before adding it to the salad to adjust the seasoning.
6. Pour the lemon vinaigrette over the salad and gently toss to coat all the ingredients evenly. Tip: Use your hands or salad tongs for the gentlest toss to keep the veggies intact.
7. Let the salad sit for about 5 minutes before serving to allow the flavors to meld together.

Just like that, you’ve got a salad that’s crisp, tangy, and utterly refreshing. The cucumbers and tomatoes offer a juicy crunch, while the lemon vinaigrette brings a bright acidity that ties everything together. Try serving it alongside grilled chicken or fish for a complete meal that’s as nutritious as it is delicious.

Grilled Shrimp and Mango Salsa Lettuce Wraps

Let’s dive into making these refreshing Grilled Shrimp and Mango Salsa Lettuce Wraps, perfect for a summer evening. This dish combines the smoky flavor of grilled shrimp with the sweet and tangy kick of mango salsa, all wrapped up in crisp lettuce leaves for a light yet satisfying meal.

Ingredients

• 1 lb of large shrimp, peeled and deveined
• A couple of tablespoons of olive oil
• A splash of lime juice
• A pinch of salt and pepper
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• A handful of cilantro, chopped
• 1 jalapeño, seeded and minced
• A splash of lime juice
• 8 large lettuce leaves, washed and dried

Instructions

1. Preheat your grill to medium-high heat, about 375°F.
2. In a bowl, toss the shrimp with olive oil, lime juice, salt, and pepper until evenly coated.
3. Grill the shrimp for 2-3 minutes per side, until they’re pink and slightly charred. Tip: Don’t overcrowd the grill to ensure each shrimp gets a nice sear.
4. While the shrimp are grilling, mix the diced mango, red onion, cilantro, jalapeño, and lime juice in a bowl to make the salsa. Tip: Let the salsa sit for a few minutes to allow the flavors to meld.
5. Once the shrimp are done, let them rest for a minute before assembling the wraps.
6. Lay out the lettuce leaves and divide the grilled shrimp among them.
7. Top each with a generous spoonful of mango salsa. Tip: If you prefer a bit more heat, leave some jalapeño seeds in the salsa.
8. Fold the lettuce over the filling and serve immediately.

The contrast between the warm, smoky shrimp and the cool, crisp lettuce is delightful, while the mango salsa adds a burst of freshness. For an extra touch, serve these wraps with a side of avocado slices or a drizzle of sriracha mayo.

Egg White Omelette with Spinach and Mushrooms

Perfect for a healthy start to your day, this egg white omelette packed with spinach and mushrooms is not only nutritious but also incredibly simple to whip up. Let’s walk through the process together, ensuring you end up with a fluffy, flavorful omelette every time.

Ingredients

• 4 large egg whites
• A handful of fresh spinach, roughly chopped
• A couple of mushrooms, sliced
• A splash of olive oil
• A pinch of salt
• A dash of black pepper

Instructions

1. Heat a non-stick skillet over medium heat and add a splash of olive oil.
2. Once the oil is warm, toss in the sliced mushrooms and sauté until they’re golden brown, about 3 minutes.
3. Add the roughly chopped spinach to the skillet and cook just until wilted, roughly 1 minute. Tip: Don’t overcrowd the skillet to ensure even cooking.
4. In a bowl, whisk the egg whites with a pinch of salt and a dash of black pepper until slightly frothy.
5. Pour the egg whites over the sautéed vegetables in the skillet, tilting the pan to spread them evenly.
6. Cook on medium-low heat for about 2 minutes, or until the edges start to set. Tip: Use a spatula to gently lift the edges, allowing uncooked egg to flow underneath.
7. Carefully flip the omelette and cook for another 1-2 minutes, or until fully set. Tip: If flipping seems daunting, you can cover the skillet to cook the top through instead.
8. Slide the omelette onto a plate, fold it over, and serve immediately.

Great job! You’ve just made a light yet satisfying omelette with a perfect balance of textures—creamy egg whites with tender spinach and earthy mushrooms. Try topping it with a sprinkle of feta cheese for an extra flavor boost.

Baked Salmon with Dill and Steamed Green Beans

Zesty and fresh, this baked salmon with dill and steamed green beans is a simple yet elegant dish that’s perfect for a healthy weeknight dinner. Let’s walk through the steps to create this flavorful meal.

Ingredients

• 1 lb salmon fillet
• A couple of sprigs of fresh dill
• A splash of olive oil
• 1/2 lb green beans
• A pinch of salt
• A pinch of black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the salmon.
2. While the oven heats, rinse the salmon fillet under cold water and pat it dry with paper towels. This helps the seasoning stick better.
3. Place the salmon on a lightly oiled baking sheet, drizzle with olive oil, and sprinkle with salt, pepper, and chopped dill. Tip: For extra flavor, let the salmon marinate with the seasonings for 10 minutes before baking.
4. Bake the salmon in the preheated oven for 12-15 minutes, or until it flakes easily with a fork. Tip: Avoid overcooking to keep the salmon moist.
5. Meanwhile, trim the ends off the green beans and steam them for 5-7 minutes until they’re bright green and tender-crisp. Tip: Steaming preserves more nutrients than boiling.
6. Drizzle the steamed green beans with lemon juice and a little olive oil for a fresh finish.
7. Serve the baked salmon alongside the steamed green beans for a balanced meal.

Flaky and moist, the salmon pairs beautifully with the crisp green beans, offering a delightful contrast in textures. For a creative twist, serve the dish over a bed of quinoa or with a side of roasted potatoes.

Roasted Brussels Sprouts with Garlic and Lemon

Many home cooks shy away from Brussels sprouts, but when roasted with garlic and lemon, they transform into a dish that’s irresistibly crispy, tender, and bursting with flavor. Let’s walk through how to make this simple yet stunning side dish that might just become your new favorite.

Ingredients

• 1 pound of Brussels sprouts, trimmed and halved
• 3 tablespoons of olive oil
• 3 cloves of garlic, minced
• The zest and juice of 1 lemon
• A pinch of salt
• A couple of cracks of black pepper

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough to crisp the sprouts nicely.
2. In a large bowl, toss the halved Brussels sprouts with olive oil, making sure each piece is lightly coated. This helps them roast evenly.
3. Spread the sprouts in a single layer on a baking sheet. Crowding can steam them instead of roasting, so use two sheets if needed.
4. Roast for 20 minutes, then give them a stir. This promotes even browning.
5. Add the minced garlic, lemon zest, salt, and pepper to the sprouts, tossing to combine. Roast for another 10 minutes until the sprouts are golden and crispy on the edges.
6. Remove from the oven and drizzle with lemon juice for a bright finish. Tip: The acid balances the richness and adds a fresh layer of flavor.

Just out of the oven, these Brussels sprouts are a delightful mix of crispy leaves and tender centers, with the garlic and lemon adding a punchy brightness. Try serving them over a creamy polenta or alongside a juicy roast chicken for a meal that sings with flavor.

Grilled Turkey Burgers with Lettuce Buns

For those looking to lighten up their grill game without sacrificing flavor, grilled turkey burgers with lettuce buns are a fantastic choice. This method ensures juicy, flavorful patties every time, wrapped in crisp lettuce for a refreshing crunch.

Ingredients

• 1 pound ground turkey (the leaner, the better for grilling)
• A couple of tablespoons of your favorite BBQ sauce
• A splash of Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper, just a pinch of each
• 4 large lettuce leaves (iceberg or romaine work great)
• A drizzle of olive oil, for the grill

Instructions

1. Preheat your grill to medium-high, about 375°F, and lightly oil the grates to prevent sticking.
2. In a bowl, mix the ground turkey, BBQ sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until just combined. Tip: Overmixing can make the burgers tough.
3. Divide the mixture into 4 equal parts and shape into patties, about 1/2 inch thick. Tip: Make a slight indentation in the center of each patty to prevent puffing up during cooking.
4. Grill the patties for about 5-6 minutes on each side, or until the internal temperature reaches 165°F. Tip: Resist the urge to press down on the burgers; it squeezes out the juices.
5. Serve each patty on a lettuce leaf, folding the leaf around the burger like a bun.

Vibrant and juicy, these turkey burgers offer a delightful contrast between the smoky, savory patty and the crisp, cool lettuce. Try topping with avocado slices or a spicy mayo for an extra layer of flavor.

Spiced Cauliflower Rice with Chickpeas

Let’s dive into making a dish that’s as nutritious as it is flavorful, perfect for a quick weeknight dinner or a healthy meal prep option. This Spiced Cauliflower Rice with Chickpeas is a breeze to make and packs a punch of flavor with every bite.

Ingredients

• 1 large head of cauliflower, riced (about 4 cups)
• A couple of tablespoons of olive oil
• 1 can (15 oz) chickpeas, drained and rinsed
• A splash of lemon juice
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked paprika
• Half a teaspoon of turmeric
• Salt, just a pinch
• A handful of fresh parsley, chopped

Instructions

1. Heat a large skillet over medium heat and add a couple of tablespoons of olive oil.
2. Once the oil is shimmering, toss in the riced cauliflower. Stir it around for about 5 minutes until it starts to soften. Tip: Don’t overcrowd the pan to ensure each piece gets nicely toasted.
3. Add the chickpeas to the skillet along with the cumin, smoked paprika, turmeric, and a pinch of salt. Mix well to coat everything evenly. Cook for another 5 minutes. Tip: Toasting the spices with the cauliflower and chickpeas really brings out their flavors.
4. Squeeze a splash of lemon juice over the mixture and give it a final stir. Tip: The lemon juice adds a bright contrast to the earthy spices.
5. Remove from heat and sprinkle with chopped parsley before serving.

Amazingly, this dish comes together with a delightful texture contrast between the tender cauliflower and the hearty chickpeas. The spices meld together beautifully, offering a warm, smoky flavor that’s perfectly balanced by the freshness of the parsley and lemon. Try serving it alongside grilled chicken or stuffed into a pita for a satisfying meal.

Stuffed Bell Peppers with Quinoa and Kale

Making stuffed bell peppers with quinoa and kale is a fantastic way to pack a nutritious punch into a delicious meal. Let’s dive into the process step by step, ensuring you end up with a dish that’s as satisfying to make as it is to eat.

Ingredients

• 4 large bell peppers, any color
• A cup of quinoa, rinsed
• 2 cups of water or vegetable broth
• A couple of handfuls of kale, stems removed and leaves chopped
• A splash of olive oil
• 1 small onion, diced
• 2 cloves of garlic, minced
• A pinch of salt and pepper
• A sprinkle of your favorite herbs (like oregano or basil)
• Half a cup of grated cheese (optional)

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Tip: Keep the tops; they can be chopped and added to the filling for extra flavor.
3. In a medium saucepan, bring the water or broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed. Tip: Fluff the quinoa with a fork after cooking to prevent it from becoming mushy.
4. While the quinoa cooks, heat a splash of olive oil in a pan over medium heat. Add the onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in the chopped kale and cook until wilted, roughly 3 minutes. Season with salt, pepper, and herbs.
6. Combine the cooked quinoa with the kale mixture. If using, mix in the grated cheese.
7. Stuff the bell peppers with the quinoa and kale mixture, packing it in tightly.
8. Place the stuffed peppers in a baking dish and bake for 25-30 minutes, until the peppers are tender. Tip: For a crispy top, broil for the last 2-3 minutes.

The stuffed bell peppers come out with a delightful contrast between the soft, flavorful filling and the slightly crisp pepper. Try serving them with a dollop of Greek yogurt or a side of avocado for an extra layer of texture and taste.

Skinny Greek Yogurt Chicken Salad

A refreshing twist on the classic chicken salad, this Skinny Greek Yogurt Chicken Salad is perfect for those seeking a lighter, protein-packed meal. It’s incredibly easy to whip up and delivers a creamy texture with a tangy kick, thanks to the Greek yogurt.

Ingredients

• 2 cups of cooked, shredded chicken breast
• 1/2 cup of plain Greek yogurt
• A splash of lemon juice
• A couple of tablespoons of chopped fresh dill
• 1/4 cup of diced red onion
• 1/2 cup of diced celery
• Salt and pepper to taste

Instructions

1. In a large mixing bowl, combine the shredded chicken breast and Greek yogurt until the chicken is evenly coated.
2. Add a splash of lemon juice to the mixture for a bit of tanginess, stirring well to incorporate.
3. Fold in the chopped fresh dill, diced red onion, and diced celery for crunch and flavor.
4. Season the salad with salt and pepper, adjusting according to your preference, but remember, the Greek yogurt already adds a bit of saltiness.
5. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together beautifully.

Ready to serve, this chicken salad boasts a creamy yet light texture, with the freshness of dill and the crunch of celery shining through. Enjoy it stuffed in a whole wheat pita or atop a bed of greens for a satisfying meal.

Baked Sweet Potato Wedges with Cinnamon

Now, let’s dive into making these irresistible Baked Sweet Potato Wedges with Cinnamon, a perfect blend of sweet and savory that’s sure to please any palate. This recipe is straightforward, ensuring even beginners can achieve delicious results.

Ingredients

• 2 large sweet potatoes, scrubbed clean
• A couple of tablespoons of olive oil
• A generous sprinkle of ground cinnamon
• A pinch of salt

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s hot enough for crispy wedges.
2. Cut the sweet potatoes into wedges. Aim for about 8 wedges per potato for even cooking.
3. Toss the wedges in a bowl with olive oil, making sure each piece is lightly coated. This helps them crisp up nicely.
4. Arrange the wedges on a baking sheet in a single layer, giving them space to breathe. Crowding leads to steaming, not crisping.
5. Sprinkle the wedges with cinnamon and a pinch of salt. The cinnamon adds warmth, while the salt enhances all the flavors.
6. Bake for 25-30 minutes, flipping halfway through, until they’re golden and crispy on the edges.
7. Let them cool for a couple of minutes before serving. They’ll crisp up a bit more as they sit.

Perfectly crispy on the outside and tender on the inside, these wedges are a delightful treat. Serve them with a dollop of Greek yogurt or a drizzle of honey for an extra touch of sweetness.

Conclusion

With these 18 delicious and beginner-friendly recipes, losing weight doesn’t mean sacrificing flavor! Whether you’re craving something hearty or light, this roundup has you covered. Give them a try, and let us know which ones are your favorites in the comments below. Don’t forget to share the love—pin this article on Pinterest to help others on their weight loss journey too. Happy cooking!