Healthy eating doesn’t have to come at cost. Unfortunately, some people perceive healthier meals to be “difficult” or “time consuming”. We couldn’t disagree more! 

To help demonstrate this, we’ve put together our take on the Top 10 best tasting recipes, and not a single dish takes longer than 40 minutes. Oh, and if it couldn’t get any better, all of these recipes are under 500 calories. With these hassle-free recipes up your sleeve there’s no room for excuses anymore. 

Grilled Salmon Kebabs
These grilled salmon kebabs are perfectly complemented by the hint of lemon. An ideal light dish for the spring-summer evenings. Serve with your choice of side.

Prep: 15 minutesgrilled salmon kebabs

Cook: 10 minutes 

Calories (per serving): 267 

Ingredients (serves 4):

  • 2 tbsp fresh oregano 
  • 2 tsp sesame seeds
  • 1 tsp ground cumin
  • ¼ tsp crushed red pepper flakes
  • 1-½ pounds skinless salmon fillet (cut into 1 inch pieces)
  • 2 lemons
  • Olive oil cooking spray 
  • 1 tsp salt 
  • 16 bamboo skewers (soaked in water for 1 hour)


  1. Heat the grill on a medium heat and spray the grates with olive oil. 
  2. Mix oregano, sesame seeds, cumin and red pepper flakes in a bowl to combine and set aside. 
  3. Beginning and ending with salmon, thread the salmon and folded lemon slices onto the skewers. 
  4. Spray the fish lightly with oil. Season the fish with salt and the spice mixture. 
  5. Grill the fish, turning occasionally, until fish is opaque throughout. This will normally take around 8-10 minutes. 

Chicken Fajitas 

Bring Mexico straight to your kitchen as you cook up a storm with these sizzling fajitas. A perfect Friday evening meal, a top notch replacement for that takeaway. 

Prep: 10 minutesChicken Fajitas

Cook: 15 minutes

Calories (per serving): 439 calories 

Ingredients (serves 2)

  • 180g chicken breast fillets 
  • 3 peppers
  • 1 red onion
  • Olive oil cooking spray 
  • ½ pack fajita seasoning mix
  • 4 small tortilla wraps 
  • 50g reduced fat soured cream
  • 50g sala 


  1. Dice the onion. Slice the chicken and peppers into strips. 
  2. Spray a large wok or non-stick frying pan with 5 sprays of olive oil.
  3. Add the chicken and stir fry for 5 minutes. 
  4. Spray with another 5 sprays of olive oil. Add the onions & peppers and fry for a further 5 minutes. 
  5. Add the fajita spice mix and continue to stir fry for another 5 minutes. 
  6. Ensure the chicken is cooking throughout and serve with warmed tortilla wraps, soured cream and salsa. 

Minty Pea & Potato Soup (V) (VE) 

Add a splash of colour to your next meal with this warming pea and potato soup, delivered with the perfect touch of mint. 

Prep: 5 minutes Minty Pea & Potato Soup

Cook: 25 minutes 

Calories (per serving): 249 calories 

Ingredients (serves 4) 

  • 2 tsp vegetable oil
  • 1 onion (chopped)
  • 800g potato (peeled and cut into small chunks)
  • 1L vegetable stock
  • 350g frozen pea
  • Handful mint (chopped)


  1. Heat the oil in a large saucepan and fry the chopped onion for 5 minutes until softened. 
  2. Add the potatoes and stock to the saucepan. Bring to a boil.
  3. Cover the saucepan and simmer for 10-15 minutes until tender. Add the frozen peas 2 minutes before the end of the cooking time. 
  4. Use a slotted spoon to remove ¼ of the vegetables from the saucepan and set them aside. 
  5. Blend the remaining vegetables and stock in a food processor or hand blender until smooth. 
  6. Stir through the reserved vegetables, chopped mint and seasoning to taste. 
  7. Serve with bread on the side if desired. 

Mexican Beef Tacos 

Cook up a storm in 20 minutes with these Mexican beef tacos, packed with a punch of all the right flavours. This recipe includes a homemade salsa that can be used perfectly on other dishes too. 

Prep: 5 minutesMexican Beef Tacos

Cook: 15 minutes
Calories (per serving): 445 calories 

Ingredients (serves 4)

  • 400g extra lean beef mince
  • 8 tomatoes
  • 1 garlic clove 
  • 2 limes
  • 8 tbsp guacamole
  • 1 large can of sweetcorn
  • 1 pack taco seasoning mix (30g)
  • 8 taco shells 
  • 1 pepper
  • 1 small gem lettuce 


  1. Dry fry the mince over a medium-high heat for approximately 5 minutes until browned, stirring occasionally. 
  2. Finely chop 4 tomatoes and mix with crushed garlic and the juice of 1 lime. Set this salsa aside. 
  3. Make a quick salad: shred the gem lettuce, quarter the remaining tomatoes and slice the peppers.
  4. Once the mince is brown, add the sweetcorn, taco seasoning mix and 2-3 tbsp of water. 
  5. Stir continuously and bring to the boil. Reduce the heat and simmer for 5-10 minutes. If it appears dry, add a little more water. 
  6. Once the mince is cooked, remove it from the heat and squeeze in the juice from the other lime. 
  7. Divide the mince and salad between the taco shells and finish each with a tablespoon of guacamole. 
  8. Serve with the side salad. 

Pesto Pasta Salad (V)

This super hassle-free recipe is a perfect alternative to sandwiches for your on-the-go lunch. With only 6 ingredients required, you can cook up a batch for the entire family in no time. 

Prep: 10 minutesPesto Pasta Salad

Cook: 20 minutes

Calories (per serving): 490 calories 

Ingredients (serves 5):

  • 8 oz pasta (whole wheat or white)
  • 1 cup basil pesto 
  • 2 cups cherry tomatoes (halved)
  • 2 mini cucumbers (sliced)
  • 3 oz mozzarella cheese (cubed)
  • ¼ cup grated parmesan cheese 


  1. Cook pasta as per the packaging instructions. Drains and rinse with cold water. 
  2. Add the pasta to a large bowl and gently stir in the pesto to taste. 
  3. Add the tomatoes, cucumber and fresh mozzarella cubes and mix together. Top with parmesan cheese. Finish with cracked pepper to taste. 

Super Easy Chicken Curry 

Choosing healthier meal options doesn’t mean missing out on all your guilty pleasures. Skip a trip to your local Indian takeaway this week and cook up this super easy chicken curry. 

Prep: 10 minutesChicken Curry

Cook: 25 minutes 

Calories (per serving): 231 calories 


  • 2 tbsp oil
  • 1 red onion (sliced)
  • 400g skinless chicken breasts 
  • 4 tbsp balti paste
  • 250g new potatoes (quartered)
  • 100g baby spinach 
  • A handful of chopped coriander 


  1. Cut the chicken into chunks. 
  2. Heat the oil in a frying pan. Add the onion to the pan and cook for a few minutes until softened. Add the chicken to the pan and cook for a further 5 minutes.
  3. Stir in the balti paste and then add the potatoes and 200ml water. 
  4. Bring to the boil. Reduce the heat, cover and simmer for approximately 15 minutes, until the chicken is cooked and the potatoes are tender. 
  5. Stir in the spinach until wilted. Sprinkle over coriander to serve. 

Warm Chickpea Salad (V)

This tasty vegetarian option gives you the ideal blend of all your favourite vegetables for an alternative lunch or light dinner option. 

Prep: 5 minutes Warm Chickpea Salad

Cook: 35 minutes 

Calories (per serving): 371 calories 


  • Red onion (cut into wedges)
  • 2 courgettes (thickly sliced)
  • Red pepper (cut into large chunks)
  • 375g ripe tomato (halved)
  • 5 tbsp olive oil
  • ½ lemon juice
  • 3 tbsp parsley 
  • 2 x 400g cans chickpeas (drained)
  • 100g feta cheese (cubed)


  1. Preheat the oven to fan 200C. 
  2. Put the onion, courgettes, pepper and tomatoes in a shallow roasting tin and season with black pepper. Drizzle with 2 tbsp of olive oil and toss.
  3. Roast for 30 minutes, stirring halfway through. 
  4. While the veg is cooking, mix the lemon juice and 2 tbsp of olive oil to form a dressing. Season with salt and pepper and stir in the parsley. 
  5. Once the vegetables are cooked, cool them for 5 minutes. 
  6. Once cool, tip into a bowl with the chickpeas, feta and dressing. Toss lightly before serving.
  7. Enjoy!

Lamb & Feta Meatballs 

Transform your staple mid-week meal into a healthy, weight-loss option with these lamb & feta meatballs. Even though there are a few more ingredients on this list, it’s sure to be worth it. The low calorie count gives you the freedom to choose a favourite side dish to complement these meatballs. 

Prep: 10 minutes Lamb & Feta Meatballs

Cook: 20 minutes
Calories (per serving): 288 calories 

Ingredients (serves 6):

Meatball Sauce 

  • 700 g tomato passata
  • 1 brown onion (diced)
  • 2 cloves garlic (crushed)
  • 2 tbsp salt reduced tomato paste
  • 1 tsp cinnamon
  • 1 tbsp olive oil


  • 500 g lean minced lamb
  • 2 cloves garlic (crushed)
  • 1 spring onion (diced)
  • 1/4 cup wholemeal breadcrumbs
  • 2 eggs (beaten)
  • 1 tsp ground cumin
  • 100 g low fat feta cheese
  • 1 tbsp olive oil
  • 1/2 cup grated carrot
  • 1/2 cup grated zucchini
  • 1/2 lemon (juiced)
  • 2 tbsp flat leaf parsley coarsely (chopped)


  1. Heat olive oil in a saucepan over medium heat. Add the garlic and onion to the pan and stir gently. 
  2. When the onions begin to turn transparent, add the passata, tomato paste and cinnamon. Stir well and bring to a boil. 
  3. Once boiling, reduce heat to low and simmer for 15-20 minutes while you make the meatballs. 
  4. Place all meatball ingredients into a bowl. Mix everything together with your hands (except olive oil) until well combined. 
  5. Roll into balls (makes about 20 medium sized balls). 
  6. Heat olive oil in a frying pan over medium heat and gently fry meatballs until they turn a golden colour.
  7. Serve meatballs with tomato sauce and choice of side dish. 

Cod Fish Cakes 

These cod fish cakes will be ready in next to no time. This low effort meal is the perfect choice after a long shift or exercise.

Prep: 10 minutesCod Fish Cakes

Cook: 5 minutes
Calories (per 2 fishcakes): 452 calories


  • 30g onions
  • 227g skinless cod fillets
  • 28g fresh parsley 
  • 227g boiled potatoes
  • 1 small egg
  • 14g white flour
  • 50g butter


  1. Peel and finely chop the onion. Finely chop the fish and parsley. Mash the potatoes and lightly beat the egg. 
  2. Combine the fish, potatoes, egg, onion, parsley and flour in a large bowl. Season to your desired taste. 
  3. Divide the mixture into 4 equal pieces and shape it into cakes. 
  4. Melt the butter in a frying pan and fry the fish cakes for 5 minutes per side until a nice golden colour. 
  5. Serve with a green salad and low fat dressing. 

Pork Stir Fry

I told you these recipes were going to be hassle-free. I meant it! Have dinner on the table in less than 15 minutes with our top-pick pork stir fry. Loved by the whole family and all your favourite vegetables will make an appearance too. 

Prep: 10 minutesPork Stir Fry

Cook: 5 minutes 

Calories (per serving): 226 calories 

Ingredients (serves 4)

  • ¾ pound pork loin (cut into strips)
  • 2 tbsp olive oil
  • 1 tbsp minced fresh ginger
  • 1tp minced garlic
  • 12 oz broccoli florets 
  • 1 pepper (cut into strips) 
  • 1 bunch green onions (cut into 2 inch pieces)
  • 2 tbsp soya sauce
  • 1 ½ tbsp low carb sugar 
  • 1 tsp cornstarch 
  • 1 tsp sesame oil


  1. Mix the minced ginger and garlic together. Mix the pork loin strips with 1tbsp oil and ginger/garlic combination. 
  2. Place the pepper strips at the bottom of a medium bowl. Add the green onion pieces to the bowl. Cut the broccoli florets into large bite sized pieces, layering them on top. 
  3. Add the sugar and cornstarch to a small bowl and mix together. Stir in the soya sauce, dry sherry and sesame oil. 


  1. Place the wok on a high heat. Add 1tbsp of oil to coat the surface of the wok. 
  2. Add the pork strips to the pan and leave undisturbed until cooked half way through (the bottom half will turn white). Stir the pork and cook until it is almost cooked through. Remove from the pan.
  3. Dump the bowl of vegetables into the wok so the broccoli is at the bottom. Cover with a lid and cook for a minute.
  4. Stir the pork and vegetables and add the pork back to the pan. Stir the stir fry sauce over the pork and vegetables.
  5. Let the sauce boil at the bottom of the wok, stirring occasionally until sauce thickens to your desired level. 
  6. Serve!

May 06, 2021 — Nadya Valova