After getting home from work or a workout, it’s can feel damn near torturous to spend more energy scrounging up a meal, and you are watching your weight, but you still want a healthy and  tasty one.

Some nights when you want something fast and fresh; then preparing others in advance when you just dont want to cook.

To prove you can do it, here are some healthy dinner recipes—some you can whip up one night (and for one person), others you can make ahead and eat for a few days. Each one has 500 calories or less, and leaves you satisfied thanks to the great flavors and filling ingredients. Go ahead and revel in your domesticity and keep the weight off.

Eggplant Parmesan

1 large eggplant
2 zucchini
2 Tbsp olive oil, plus more for roasting vegetables
/4 tsp sea salt
1 cup low-fat mozzarella
1 cup freshly grated Parmesan, divided
1/4 cup chopped fresh oregano
3/4 cup quinoa
1/4 cup chia seeds
1/4 cup fresh basil
1/4 tsp freshly ground pepper
1 jar marinara sauce (24 oz), no added salt or sugar
2 cups fresh spinach

Peel the eggplant and zucchini and slice. Brush both sides with oil and arrange on a baking sheet. Sprinkle with salt and roast in a 400°F oven until tender, about 12 to 14 minutes. Combine mozzarella, half the Parmesan, and oregano. Separately, mix quinoa, chia, remaining Parmesan, 2 tablespoons oil, basil, and pepper. Spread half the marinara in a baking dish. Layer with half the vegetables, spinach, and cheese-oregano mixture. Repeat. Top with quinoa blend and bake for 25 to 30 minutes. Serves six.

Per serving: 350 cal, 18 g fat (5g sat), 33 g carbs, 11 g sugar, 510 mg sodium, 8 g fiber, 18g protein.

Spaghetti and Meatballs

1 lb lean ground turkey
1 cup cooked farro
1 cup spinach leaves
4 egg whites
4 Tbsp chopped onion
1 tsp oregano
1 tsp turmeric Pinch of salt and pepper
4 sweet potatoes
4 Tbsp grated Asiago cheese

Preheat oven to 350°F. To make meatballs, mix together the first eight ingredients by hand, then roll into 16 balls, each about 1 inch in diameter. Place the balls on a sheet pan lined with parchment paper. Bake for about 30 minutes, or until golden brown on top. Meanwhile, wash and peel sweet potatoes. Then, using the peeler, make thin ribbons from the flesh of the potatoes. Blanch ribbons in boiling salted water, then drain. Serve meatballs atop the ribbons, sprinkled with grated Asiago. Serves four.

Per serving: 330 cal, 4 g fat (1.5 g sat), 38 g carbs, 6 g sugar, 260 mg sodium, 6 g fiber, 37 g protein.

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