We’ll share some recipes for delicious, healthy meals that all come in under 500 calories. So, whether you’re looking for a low-calorie dinner option or just want to add some healthy Mediterranean flavours to your meal plan, these healthy recipes are sure to please.
When it comes to combining classic Mediterranean flavours with the best extra virgin olive oil in under 500 calories, this Fettuccine with Garlic and Olive Oil from under500calories.com ticks all the boxes! If you want to add some meat to a dish that comes in under 500 calories, our spaghetti meatballs recipe is a great choice.
Main Meal Recipes Under 500 Calories
Fettuccine With Garlic and Extra Virgin Olive Oil
- 4 eggs
- 3 ½ cups all-purpose flour
- ½ tsp salt
- 1 tbsp Morocco Gold extra virgin olive oil
- 6 garlic gloves peeled & chopped
- ½ cup fresh parsley chopped
- Freshly ground pepper
- Smoked paprika & parmesan for garnish
- To make pasta, either build a well out of flour and slowly stir in eggs or mix in a food processor or stand mixer. You want the dough to just barely stick together into a smooth ball, but do not add any more liquid than necessary. Split into two, form into balls, wrap in plastic wrap, and refrigerate at least 30 minutes. Roll out with a pasta roller until thin, then cut into fettuccine (follow manufacturer’s directions for whatever pasta roller you have.) Add pasta to a pot of salted, boiling water and stir to break up. Cook until al-dente, about 4-5 minutes.
- For sauce, heat the oil and garlic over medium heat in a heavy saucepan until the garlic begins to turn pale gold, about 1-2 minutes (Do not burn!). Remove the pan from the heat and add 3/4 of the parsley, salt & pepper to taste.
- Drain the pasta and combine with the sauce in a separate bowl and toss until all the pasta is coated.
- Serve and sprinkle with the remaining parsley, Parmesan, and smoked paprika. Serve immediately.
Mexican Quinoa Salad
- ears corn, husks removed
- 1 medium zucchini, cut lengthwise into 1/4-inch planks
- tablespoons Morocco Gold extra-virgin olive oil
- ¼ cup lime juice
- ½ teaspoons ground cumin
- cups cooked quinoa (see Associated Recipes)
- cups baby arugula
- (15 ounce) can no-salt-added black beans, rinsed
- cup pico de gallo, divided
- ½ cup chopped fresh cilantro, divided
- ¾ cup crumbled cotija cheese, divided
- avocado, diced, divided
- Just because the calories are limited, it doesn’t mean the flavour needs to be – as is proved by this magnificent Mexican Quinoa Salad from Eatingwell.com
- Preheat a gas grill or charcoal grill to medium (350-400 degrees F). Grill corn, uncovered and turning occasionally, until tender and charred on all sides, about 10 minutes. Grill zucchini, uncovered and turning once, until charred and tender, about 2 minutes per side. (Alternatively, heat a grill pan coated with cooking spray over medium-high heat. Grill corn, turning occasionally, until charred and tender, 4 to 5 minutes. Grill zucchini, turning once, until charred and tender, about 2 minutes per side.) Coarsely chop zucchini and cut kernels from the cobs.
- Whisk oil, lime juice and cumin in a large bowl. Add the zucchini, the corn, quinoa, arugula, beans and half each of pico de gallo, cilantro, cheese and avocado. Gently toss to combine.
- Top with the remaining pico de gallo, cilantro, cheese and avocado.
Spaghetti & Chicken Meatballs with No-Cook Tomato Sauce
- 8 ounces whole-wheat spaghetti
- 1 cup chopped ripe tomatoes (about 1 3/4 pounds)
- 1 cup chopped fresh basil, plus more for garnish
- 2 cloves garlic, minced
- 3 tablespoons Morocco Gold extra-virgin olive oil
- 16 fully cooked refrigerated Italian-style chicken meatballs (see Tip)
- ¼ cup finely grated Parmesan cheese
- The final selection in today’s 500 calories meal with extra virgin olive oil is thanks to Eatingwell.com for bringing us this classic take on Meatballs and Spaghetti with a no-cook tomato sauce. Here we go:
- Bring a large pot of water to a boil. Cook spaghetti according to package directions. Drain.
- Meanwhile, combine tomatoes, basil, garlic and 2 tablespoons extra virgin olive oil in a medium bowl.
- Heat the remaining 1 tablespoon extra virgin olive oil in a large skillet over medium-high heat. Add meatballs and cook, stirring occasionally, until starting to brown, 3 to 5 minutes. Remove from heat; add the tomato mixture and toss to coat. Serve the spaghetti with the meatballs and sauce, topped with Parmesan. Garnish with more basil, if desired.