Recipes Under 600 Calories

Lentil and Bacon Soup

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This lentil and bacon soup recipe is a delicious lunch time option. Serving 4-6 people, this mouth-watering recipe is packed full of lentils which will keep you fuller for longer and bacon which adds a great depth of flavour to the soup. A hearty, healthy soup that all the family will love – and you can keep it for up to three months frozen, too. Just reheat it when you need a quick supper! This recipe takes 1hr to slow cook this luxurious soup dish. A portion of this dish works out at only 240 calories and 10g of fat per portion.

Lentil and Bacon Soup

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Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Servings 4

Ingredients
  

  • 2 tbsp sunflower oil
  • 6 rashers smoked streaky bacon
  • 1 onion peeled and chopped
  • 2 carrots peeled and diced
  • 200 g 7oz red lentils
  • 400 g can chopped tomatoes
  • 1 vegetable stock cube
  • 2 tbsps chopped fresh parsley
  • Salt and freshly ground black pepper
  • Crusty bread to serve

Instructions
 

  • Heat oil in a large saucepan. Add the bacon, onion and carrots and cook over a medium heat, stirring occasionally, for 7-10 minutes, or until the bacon has started to turn golden and the vegetables have softened. Add the lentils to the pan and stir well. Add the chopped tomatoes and 1.5 litres (2½ pints) boiling water, and stir in stock cube. Bring to the boil, cover, and then simmer the soup gently for about 1 hour, or until the lentils and vegetables are tender.
  • Remove the pan from the heat and leave the soup to cool slightly. Purée the soup with the parsley, and add seasoning to taste. If the soup is too thick, a little extra boiling water can be added.
  • Reheat the soup for serving in mugs, with crusty bread.

Notes

To save time (and washing up), this soup needn't be puréed, but can be left slightly chunky - just make sure it's cooked for long enough, so that the lentils are very tender. If the soup isn't going to be pureed, ensure that both the bacon and onion are finely chopped. To freeze, leave the soup to cool, pack into freezer containers, cover, seal and freeze for up to 3 months. Allow the soup to defrost before reheating.

Mediterranean Roast Potatoes

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These Mediterranean roast potatoes are the perfect choice for a summer Sunday lunch. With crispy new potatoes and juicy cherry tomatoes baked with olive oil, garlic and anchovies, this spud recipe is a true taste of the Med. Try serving it up with roast chicken or baked fish for a delicious family feast.

 

Mediterranean Roast Potatoes

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Prep Time 5 mins
Cook Time 55 mins
Total Time 1 hr
Servings 4

Ingredients
  

  • 750 g new potatoes
  • 4 tbsp light olive oil
  • 1 bulb garlic separated into cloves
  • 50 g anchovy fillets tinned, drained and sliced
  • 200-300 g cherry tomatoes on the vine
  • 3-4 tbsp sliced olives black and green
  • Black pepper to season

Instructions
 

  • Begin by preheating the oven to 200°C/400°F/Gas Mark 6.
  • Place the potatoes in a roasting tin and coat with 2tbsp olive oil. Roast them in the centre of the oven for 20 mins.
  • Remove from the oven and add the rest of the ingredients, drizzling over the remaining olive oil and grinding over some black pepper. Return to the oven for 20-25 mins, or until the potatoes are tender and the skins on the tomatoes are just starting to split. Serve immediately.

Notes

The way to tell whether a potato is new – rather than just small – is to rub the skin. It should come off easily.

Roasted Cauliflower and Cherry Tomato Dhal

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Flavour-packed roasted cauliflower and cherry tomato dhal is so simple to make and only 211 calories! It takes around an hour to cook, but it’s worth the wait. Made with yellow split peas and topped with cauliflower and cherry tomatoes, this dhal is full of all the classic Indian spices as well as onion and ginger. Get some naan bread for dipping and you’ve got a delicious Indian meal that’s good for you too.

Roasted Cauliflower and Cherry Tomato Dhal

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Prep Time 15 mins
Cook Time 1 hr
Total Time 1 hr 15 mins
Servings 6

Ingredients
  

  • 250 g yellow split peas rinsed well
  • 2 garlic cloves crushed
  • 1 tbsp freshly grated ginger
  • 1 tsp turmeric
  • 2 bay leaves
  • 1 head cauliflower broken into florets
  • 250 g cherry tomatoes
  • 1 tbsp vegetable oil
  • ½ tsp each cumin seeds and chilli powder
  • 1 onion sliced

Instructions
 

  • To make the dahl, boil 1 litre water and add the split peas, garlic, ginger, turmeric and bay leaves. Return to the boil, skim off any scum, then cover with a lid and simmer for 45 mins-1 hr, stirring now and then, until it thickens.
  • Heat the oven to 200C, gas 6. Toss the cauliflower and tomatoes with the oil, cumin, chilli powder, onion and seasoning on a baking tray. Roast for 20 mins.
  • Check the consistency of the dhal. If it’s a bit runny, remove the pan lid and increase the heat to reduce, stirring well.
  • Once the split peas are soft and fairly smooth, season well with salt. Serve in a bowl with the cauliflower spooned on top.

Notes

This side is best served on the day its made and eaten on the same day too.

Healthy Chicken Casserole

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Healthy chicken casserole for cold winter nights, made with plenty of veg and butter beans for a filling meal that’s good for you too. The whole family is going to love this recipe, which is packed with nutrients but also something to look forward to. Serve on its own or with crusty bread.

Healthy Chicken Casserole

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Prep Time 15 mins
Cook Time 1 hr 30 mins
Total Time 1 hr 45 mins
Servings 4

Ingredients
  

  • 1 tbsp olive oil
  • 1 onion halved and finely sliced
  • 2 carrots peeled and thickly sliced
  • 2 celery sticks thickly sliced
  • 605 g pack chicken thigh fillets without skin
  • 1 tbsp plain flour
  • 500 g new potatoes quartered
  • leaves from 2 rosemary sprigs and 2 thyme sprigs
  • 600 ml stock made from a stock cube
  • 2 tbsp cornflour
  • 410 g can butter beans drained
  • crusty wholegrain or seeded bread to serve

Instructions
 

  • Preheat the oven to 180C, gas 3. Heat the oil in a large ovenproof pan and cook the onion until soft. Add the carrots and celery and stir so they are all coated in oil. Cook for 4-5 mins.
  • Toss the chicken in the flour, add to the pan and cook until lightly browned. Then add the potatoes, rosemary, thyme and stock. Heat until simmering, cover and cook in the oven for 45 mins.
  • Mix the cornflour with 4tbsp water to make a paste. Stir into the casserole and then add the beans and cook for another 10 mins. Serve with chunks of bread.

Hairy Bikers’ Thai Chicken and Coconut Curry

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Hairy Bikers’ Thai chicken and coconut curry is the perfect quick and easy dinner from The Hairy Bikers’ new show, The Hairy Dieters. This delicious recipe takes a classic dish and reduces the calories to turn it into a healthy family meal.

Hairy Bikers' Thai Chicken and Coconut Curry

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Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Servings 4

Ingredients
  

  • 1 tbsp sunflower oil
  • 3 boneless skinless chicken breasts, cut into thin slices
  • 1 large red pepper deseeded and cut into thin strips
  • 1 large yellow pepper deseeded and cut into thin strips
  • 400 ml can of half-fat coconut milk
  • 250 ml cold water plus 2 tbsp
  • 2 heaped tbsp Thai green or red curry paste
  • 6 dried or fresh kaffir lime leaves
  • 4 tsp nam pla Thai fish sauce
  • 1 tsp caster sugar
  • 150 g mangetout peas trimmed
  • 2 tbsp cornflour small handful of fresh coriander roughly torn
  • Small handful of fresh basil leaves roughly torn

Instructions
 

  • Heat the oil in a large non-stick saucepan, frying pan or wok.
  • Stir-fry the chicken and peppers for 1 minute. Pour over the coconut milk and add the 250ml of water, curry paste, lime leaves, fish sauce and caster sugar. Bring to a gentle simmer and cook for 5 minutes, stirring regularly.
  • Add the mangetout and return to a simmer. Mix the cornflour with the remaining 2 tablespoons of cold water and stir into the pan. Cook for another 2–3 minutes until the vegetables are tender and the spiced coconut milk has thickened, stirring frequently.
  • Serve the curry in deep bowls, scattered with fresh coriander or basil if using (and don't eat the lime leaves!)

Notes

You could use leftover cooked chicken in this recipe just make sure you reduce the cooking time for the chicken.

Baked Honey-Garlic Chicken

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Need an easy dinner tonight? This super-simple recipes glazes chicken breasts in a delicious sauce of soy sauce, honey, and lime juice.

Baked Honey-Garlic Chicken

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Prep Time 10 mins
Total Time 35 mins
Servings 4

Ingredients
  

  • 1/4 c. low-sodium soy sauce
  • 3 tbsp. honey
  • 2 cloves garlic minced
  • Juice of 1 lime
  • 1 tsp. sriracha
  • 2 tbsp. sesame oil
  • 1 tbsp. cornstarch
  • 1 lb. boneless skinless chicken breasts
  • Sesame seeds for garnish
  • Scallions for garnish

Instructions
 

  • Preheat oven to 350 degrees F. Make glaze: In a medium bowl, whisk together soy sauce, honey, garlic, lime juice, Sriracha, 1 tablespoon sesame oil, and cornstarch.
  • Season chicken with salt and pepper. In an ovenproof skillet over medium-high heat, heat oil. Sear chicken and let cook until golden, 4 minutes, then flip and let cook 4 minutes more. Pour over glaze and transfer to oven.
  • Bake until chicken is cooked through, 25 minutes. Heat broiler.
  • Spoon glaze over chicken and broil 2 minutes. Garnish with scallions and sesame seeds.

Notes

Adapted from LINDSAY FUNSTON

IsaStrawberry-Banana Shake

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IsaStrawberry-Banana Shake

IsaStrawberry-Banana Shake

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Ingredients
  

  • 2 scoops IsaLean® Shake in Natural Creamy Vanilla
  • 1 handful frozen strawberries
  • 1/2 medium banana
  • 3 oz. plain low-fat yogurt
  • 8 oz. of water
  • Desired amount of ice

Notes

Add ingredients to IsaBlender®, mix and enjoy!

Isa-OJ

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Why settle for plain orange juice when you can mix up a batch of Isa-OJ! With the natural sweetness of honey and a hit of smooth vanilla, you’ll never look at an orange the same way again!

Isa-OJ

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Ingredients
  

  • 2 scoops IsaLean® Shake in French Vanilla
  • 2 tsp honey
  • 8 oz organic orange juice
  • Ice

Instructions
 

  • Add all the ingredients into your IsaBlender®
  • Fill the container with ice
  • Blend until smooth and creamy

Isa-Blizzard

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Isa-Blizzard

Isa-Blizzard

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Ingredients
  

  • 8 oz purified water
  • 5-7 ice cubes
  • 2 scoops IsaLean® Shake in French Vanilla
  • 1 scoop IsaFruits®
  • 1 scoop Isagenix Greens!™
  • 1 scoop Isagenix FiberPro™
  • ¼ cup organic frozen blueberries

Notes

Blend until thick and creamy.