Are you looking for a diet under 200 calorie meals? These delicacies I’m going to share today is are just coming in 200 calories or less but it is also healthy as well. These meals are nutritious and very super delicious.


200 Calorie Meals That Fill You Up

They won’t take so much time to prepare, they are about 15 different meals to play with, and you can try each article daily if you don’t want to consume more calories.

200 Calorie Meals


1. Green Mango Salad with Prawns


Green mango salad with prawns is so mouthwatering and tastes great. Surprisingly it is very simple to prepare with just 25 minutes of your time your tasty green mango salad with prawns is ready. It’s a salad with green mangoes and sweet succulent prawns or you can use granny smith’s apples.

Total time: 25minutes

Serving: 6 with other dishes

Ingredients needed

  • 1 small red chili (seeded and finely chopped)
  • 2 tablespoons of fish sauce
  • 3 shallots (finely sliced)
  • 85g roasted salted peanuts (finely chopped)
  • 2 green mangoes or 3 granny smith apples
  • 2 tablespoons of mint (chopped)
  • 1 tablespoon of sunflower oil
  • 2 spring onions (shredded)
  • 2 little gem lettuces
  • 200g pack raw shell-on headless prawn, peeled but with tail on (but if you use ready peeled prawns, you need 175kg/6oz)
  • 1 tablespoon of light muscovado sugar
  • 2 tablespoons of lime juice


Method of Preparation

  1. In a large bowl, mix together the lime juice, fish sauce, chili, and sugar. Then add the three quarters of the peanuts and shallots then mix well to combine. Cover the bowl and set it aside for up to 4 hours.
  2. Peel and coarsely grate the mango or apple, and stir into the mixture with mint also. Heat the oil in the frying pan or wok, add the prawns and stir fry quickly until evenly pink for about 2 minutes.
  3. Scatter the lettuce leave on a serving plate and spoon the salad mixture into the center. Surround it with the prawns and scatter over the remaining peanuts and spring onions.
  4. Served as desired and enjoy…

Nutritional Contents

  • kcal: 176
  • fat: 10g
  • saturates fat: 2g
  • carbohydrates: 12g
  • sugars: 3g
  • fiber: 3g
  • protein: 10g
  • salt: 1.26g


Read also: Vegas Bomb Recipe


2. Cheesy Fish Grills


Cheesy fish grills are super quick to prepare and it tastes amazing. Looks so tempting and mouthwatering. It is packed with protein and other nutrients.

Cheesy fish grills are very simple to prepare and trust me the calorie in it isn’t more than 200 calories. With just simple and few ingredients, your tasty cheesy fish grills are ready…

Preparation time: 15minutes- 20 minutes

Serving: 4


Ingredients for Cheesy Fish Grills

  • 4 thin slices of ham
  • 50g grated mature cheddar
  • 2 spring onions (sliced at an angle)
  • 4 chunky skinless white fish fillets, such as Hoki or cod, about 500g/1ib 2oz total weight
  • oil (for brushing)


Method of Preparation

  1. Firstly preheat the grill to high and lightly oil a large shallow heatproof dish. Arrange the fillets in the dish, spaced a little apart, and then brush them with a little oil. Grill it for about 2 minutes.
  2. Remove the dish from the grill, turn your fish over and top each fillet with a scrunched slice of ham. Mix onions and cheese together, scatter it over the fish, and season it with salt and pepper to taste. Return to the grill for about 5 minutes until the fish flakes easily when prodded with a knife.
  3. Serve your tasty cheesy fish grills with vegetables, broccoli, or stir-fried cabbage would go well with it.

Nutritional Content

  • kcal: 179
  • Saturated fat: 3g
  • Fat: 6g
  • Carbohydrates: 0g
  • Sugars: 0g
  • Fiber: 0g
  • Protein: 30g
  • Salt: 0.94


Read alsoBest 10 Gluten-Free Lunch Ideas You Should Try


3. Beetroot, Goat’s Cheese, and Tarragon Salad


Beetroot, goat’s cheese, and tarragon salad are great winter salads that are very nutritious and wonderfully delicious. It is a fresh way to serve beetroot. It is quite simple to prepare with just a few ingredients your beetroot, goat’s cheese, and tarragon salad is ready.

Preparation time: 1 hour

Servings: 6


Ingredients Required

  • 2 tablespoons of white wine vinegar
  • 2 tablespoons of balsamic vinegar
  • 5 tablespoons of olive oil
  • Small bunch of watercress (picked into small sprigs)
  • 1 handful of fresh tarragon leaves
  • 250g soft fresh goat’s cheese
  • 6 raw medium beetroot, about the size of a tangerine (a couple of different varieties, if you can get them)


Method of Preparation

  1. Firstly, wash the beetroot and put them in a pan of salted water with the white wine vinegar. Boil for about 30-40 minutes or until it is tender. Drain the leave to cool slightly, then peel (you can wear a pair of washing-up gloves to stop your hands from turning pink)
  2. Then cut each beetroot in half and then into wedges and arrange on a large platter. Drizzle the warm beetroot with half the balsamic vinegar and half the olive oil and season with pepper and salt to taste.
  3. When you are ready to serve, break the goat’s cheese into pieces over the beetroot and sprinkle on the tarragon, the remaining oil and vinegar, and watercress.

Note: When preparing your goat’s cheese, you need soft rindless goat’s cheese that will break into pieces.


Nutritional Content

  • Kcal: 200
  • Saturated fat: 5g
  • Fat: 16g
  • Carbohydrates: 7g
  • Sugars: 0g
  • Fiber: 2g
  • Protein: 7g
  • Salt: 0.64g


Read also: Best 11 Ways on How to Thicken Soup


4. Courgette, Pea, and Pesto Soup


Courgette, pea, and pesto soup are very healthy, and rich in vitamin C, folic acid, and fiber. This soup is a comforting and also low-calorie lunch. It is extremely delicious and very simple to prepare and also not time-consuming.

Preparation time: 10 minutes

Cook time: 15 minutes

Servings: 4



  • 1 garlic clove (sliced)
  • 400g of can cannellini beans (rinsed and drained)
  • 11 hot vegetable stock
  • 2 tablespoons of basil pesto or vegetarian alternative
  • 1 tablespoon of olive oil
  • 500g courgettes (quartered lengthways and chopped)
  • 200g of frozen peas


Method of Preparation

  1. Firstly, heat the oil in a large saucepan. Cook the garlic for a few seconds, then add the courgettes and cook for 3 minutes until they start to soften.
  2. Then stir in the peas and cannellini beans, pour on the hot stock and cook for about 3 minutes more.
  3. Stir in the pesto through the soup with some seasoning to taste, then ladle into bowls and serve with crusty brown bread, if you choose.
  4. Pop in a flask to take to work. It also goes well with red onion and rosemary focaccia and brown loaf.


Nutritional Content

  • Kcal: 206
  • Fat: 8g
  • Saturated fat: 2g
  • Carbohydrates: 19g
  • Sugars: 7g
  • Fiber: 9g
  • Protein: 10g
  • Salt: 1.09g


Read also: Best 10 Spanish Foods Near Me


5. Chinese Steamed Bass with Cabbage


Chinese steamed bass with cabbage is a very nutritious meal, packed with omega 3. Its flavor is mind-blowing and it is a low-fat fish dish that’s very delicious. Chinese steamed bass with cabbage is surprisingly very simple to prepare with just a few minutes you are good to go.

Preparation time: 10 minutes

Total time: 10 minutes



  • 300g green cabbage (finely shredded)
  • 2 teaspoons of sunflower oil
  • 1 teaspoon of low-salt soy sauce
  • 2 garlic cloves (thinly sliced)
  • 2 sea bass, or other white fish fillets
  • 1 green or red chili (deseeded and finely chopped)
  • 1 teaspoon of fresh root ginger
  • 300g of green cabbage (finely shredded)


Method of Preparation

  1. Firstly, sprinkle the fish with chili, a little salt, and ginger to taste. Steam the cabbage for 5 minutes. Then lay the fish on top of the cabbage and steam for 5 minutes more until cooked through.
  2. Meanwhile, heat the oils in a small pan, add the garlic and quickly cook, stirring until lightly browned. Then transfer the cabbage and fish to serving plates, sprinkle each plate with 1 teaspoon of soy sauce, and pour over the garlicky oil.


Nutritional Content

  • Kcal: 188
  • Fat: 8g
  • Saturated fat: 1g
  • Carbohydrates: 8g
  • Sugars: 7g
  • Fiber: 4g
  • Protein: 23g
  • Salt: 0.74g


6. Creamy Tomato Soup


Creamy tomato soup is a low-fat, vegetarian soup that tastes super delicious. Apart from being delicious it’s nutritious and has a silky smooth finish.

Preparation time: 30 minutes

Cook time: 45 minutes

Servings: 6 kids and 6 adults



  • 2 celery sticks (chopped)
  • 300g carrot (chopped)
  • 3 tablespoons of olive oil
  • 3 vegetable stock cubes
  • 400ml whole milk
  • 500g passata
  • 4*400g cans of tomatoes (chopped)
  • 2 tablespoons of sugar
  • 5 tablespoons of tomato puree
  • 4 bay leaves
  • 2 tablespoons of white wine vinegar
  • 500g potato (diced)
  • 2 onions (chopped)


Method of Preparation

  1. Firstly, in a big casserole dish place oil, carrots, potatoes, bay leaves, onions, and celery or in two saucepans.
  2. Fry the ingredients gently until the onions in it have softened it will take about 10-15 minutes. Fill up your kettle and boil it.
  3. Stir in the sugar, vinegar, chopped tomatoes, passata, and tomato puree, then crumble in the stock cubes. Then add a little boiling water and bring it to a simmer.
  4. Cover it and allow it to simmer for about 15 minutes until the potato is tender, then remove the bay leaves. Puree with a stick blender until very smooth.
  5. Add seasoning to taste and a pinch more sugar if it’s needed. The soup can now be cooled and chilled for up to 2 days, or frozen for up to 3 months.
  6. To serve, reheat the soup.
  7. Stir in the milk (try not to let it boil). Serve in small bowls for children with cheesy sausage rolls then later in bowls for adults. It goes well with cheesy sausage rolls and also hot bloody mary soup.


Nutritional Content

  • Kcal: 180
  • Saturated fat: 2g
  • Fat: 6g
  • Carbohydrates: 26g
  • Sugars: 17g
  • Fiber: 5g
  • Protein: 6g
  • Salt: 1.2g


7. Thai Spiced Turkey Patties with Noodle Salad


A Thai salad is a very healthy dish, very quick, and easy to prepare. It tastes wonderfully great and it’s a low-calorie dish that you can eat after a hard day of work.

Preparation time: 15 minutes

Cook time: 10 minutes

Servings: 4



  • 2 garlic cloves (crushed)
  • zest and juice 1 lime
  • 400g of turkey breast or fillet (finely chopped)
  • 1 lemongrass stalk (finely chopped)
  • Sweet chili sauce to serve (optional)
  • 300g pack mixed peppers stir-fried vegetables
  • 1 red chili (deseeded and chopped)
  • 2 nests of medium wheat noodles
  • 3 tablespoons of low-sodium  soy sauce
  • Small bunch of coriander (chopped)


Method of Preparation

  1. Firstly, Heat the grill to medium heat. Put the turkey breast in a food processor and pulse until minced.
  2. Add garlic and lime zest, and half the soy sauce, coriander, chili, and lemongrass, then pulse again until combined.
  3. Tip the mixture into a bowl and add some black pepper. Shape into 8 patties, then transfer to a non-stick baking tray and grill for about 3-4 minutes on each side, until it’s properly cooked.
  4. Soak the noodles following the pack instructions, then drain and add the vegetables, then the remaining soy sauce, and the lime juice.
  5. Toss it well, divided it between plates, and sprinkle it with the remaining coriander and chili.
  6. Serve with the turkey patties and some sweet chili sauce for dipping if you wish and enjoy your delicious meal.


Nutritional Content

  • Kcal: 173
  • Fat: 2g
  • Saturated fat: 0g
  • Carbohydrates: 14g
  • Sugars: 5g
  • Salt: 1.48g
  • Fiber: 2g
  • Protein: 27g


8. Watermelon, Prawn, and Avocado Salad


Watermelon, prawn, and avocado salad is a very healthy dishes.  It’s a light lunch with low calories. Surprisingly, it’s very easy to prepare and super delicious.

Preparation time: 15 minutes

Servings: 4



  • 1 small red chili (finely chopped)
  • 200g of cooked tiger prawns (defrosted if it was frozen)
  • Small bunch of coriander leaves (chopped)
  • 1 avocado (diced)
  • 1 small red onion (finely chopped)
  • 1 teaspoon of caster sugar
  • 1 tablespoon of rice or white wine vinegar
  • 1 fat garlic clove (crushed)
  • juice 1 lime
  • watermelon wedge (deseeded and diced)


Method of Preparation

  1. Firstly, in a medium bowl put the onion with garlic, lime juice, vinegar, sugar, chili, and also some seasoning. Leave to marinate for 10 minutes.
  2. Add watermelon, coriander, prawns, and avocado, then toss gently to serve. It also goes well with layered hummus, tabbouleh, and feta picnic bowl.


Nutritional Content

  • Fat: 8g
  • Saturated fat: 1g
  • Kcal: 179
  • Carbohydrates: 14g
  • Sugars: 13g
  • Fiber: 2g
  • Salt: 0.91g
  • Protein: 13g


9. Teriyaki Steak with Fennel Slaw


Teriyaki steak with fennel slaw is an Asian -style dish with low fat and is super easy to prepare. It is packed with nutrients and very delicious.

Preparation time: 15 minutes

Cook time: 5 minutes

Servings: 4



  • 1 teaspoon of clear honey
  • 4 sirloin or rump steaks trimmed of all visible fat, each about 125g
  • 2 tablespoons of reduced-salt soy sauce
  • 1 tablespoon of red wine vinegar

For the fennel slaw

  • 1 fennel bulb (halved and thinly sliced)
  • a handful of coriander leaves
  • 1 large carrot (coarsely grated)
  • juice 1 lime
  • 1 red onion (halved and thinly sliced)


Method of Preparation

  1. Firstly, mix the soy, vinegar, and honey, then add the steaks, then marinate for about 10-15 minutes.
  2. Toss together the fennel, onion, coriander, and carrot, then chill until you are ready to serve.
  3. Cook the steaks in a griddle pan for a few minutes on each side, depending on the thickness and how well done you like them.
  4. Set your meat aside to rest on a plate, then add the remaining marinade to the pan. Bubble the marinade until it reduces a little to make a sticky sauce.
  5. Then dress the salad with the lime juice, then pile it onto plates, and serve it with the steaks. Spoon the sauce over the meat to serve and enjoy your meal. It also goes well with garlic prawns with Asian puy lentils.


Nutritional Content

  • Kcal: 188
  • Fat: 5g
  • Protein: 29g
  • Salt: 1.05g
  • Fiber: 2g
  • Sugars: 6g
  • Saturated fat: 2g
  • Carbohydrates: 7g


10. Thai Squash and Pineapple Curry


This curry with a touch of Thai flavors is super easy to prepare, and it tastes incredibly wonderful and with just 30 minutes of your time, your delicious Thai squash and pineapple curry are ready.

Preparation time: 10 minutes

Cook time: 30 minutes

Servings: 4



  • 4 teaspoons of Thai red curry paste
  • 200ml of vegetable stock
  • coriander leaves, chopped and leaves to garnish
  • 237g of can pineapple chunks in natural juice (drained)
  • 1/2*400ml/ 14 fl oz of can reduced-fat coconut milk
  • 140g frozen green beans
  • 1 tablespoon of vegetable or sunflower oil
  • 1 onion (chopped)
  • medium butternut squash (about 500g/1ib 2oz) peeled, deseeded, and cut into chunks


Method of Preparation

  1. Firstly, heat the oil in a wok or a pan. Fry the onion for about 5 minutes until it is softened. Stir in your red curry paste, then add the squash, stock, and coconut milk and simmer for about 15-20 minutes until the squash becomes tender. After about 10 minutes of cooking, tip in the green beans.
  2. Then stir in the pineapple and coriander, cooking for just a few minutes until the pineapple heats very well. Sprinkle with the coriander leaves and serve the curry in bowls with your rice or noodles and enjoy your delicious meal.


Nutritional Content

  • Kcal: 172
  • Saturated fat: 5g
  • Fat: 9g
  • Carbohydrates: 20g
  • Salt: 0.5g
  • Fiber: 3g
  • Protein: 4g
  • Sugar: 0g


11. Cranberry Chicken Salad


Cranberry chicken sauce is still good after leftovers. You can use it to make a healthy and spicy salad. You can as well add a can of cannellini beans if you want to bulk it up. It is very simple to prepare and trust me don’t fail to try it cause you will like it.

Preparation time: 15 minutes

Cook time: 10 minutes

Servings: 4



  • 200g of mixed leaves
  • juice 1 lime
  • 25g of dried cranberries
  • 1/2 cucumber (deseeded and sliced)
  • 2 skinless chicken breasts
  • 4 teaspoons of olive oil
  • 2 red onions (thinly sliced)
  • 85g/3oz cranberry sauce


Method of Preparation

  1. Firstly, slice each chicken breast in half horizontally to give 4 thin breasts, then rub with half the oil and season well to taste. Heat a non-stick frying pan and fry the chicken for about 3 minutes on each side until it is cooked well. Then set it aside.
  2. Heat the remaining oil in the pan and fry the onions for about 5 minutes. Slice the chicken, collecting any juices, and layer up with the onions, cucumber, dried cranberries, and leaves. Mix the cranberry sauce 2 tablespoons of water, lime juice, and any chicken resting juices, and drizzle over the salad


Nutritional Content

  • Saturated fat: 1g
  • Fat: 5g
  • Kcal: 190
  • Salt: 0.12g
  • Fiber: 2g
  • Protein: 18g
  • Sugars: 17g
  • Carbohydrates: 19g


12. Easy Ratatouille with Poached Eggs


Easy Ratatouille with poached eggs is packed with many proteins and it’s nutritious. It is quite easy to prepare just crack in the eggs at the end of the cooking and your delicious Ratatouille is ready for serving.

Preparation time: 15 minutes

Cooking time: 50 minutes

Servings: 4



  • 1 aubergine (diced)
  • a handful of basil leaves
  • 2 courgettes (diced)
  • 2 garlic cloves (finely chopped)
  • 1 tablespoon of olive oil
  • 1 large onion (chopped)
  • 1 tablespoon of rosemary (chopped)
  • 1 red or orange pepper (deseeded and thinly sliced)
  • 1 teaspoon of balsamic vinegar
  •  4 large eggs
  • 400g of canned chopped tomatoes


Method of Preparation

  1. Firstly, heat your oil in a large frying pan. Add your rosemary, garlic, onions, and pepper, and cook for about 5 minutes, stirring consistently, until the onion is softened. Add your aubergine and courgettes, then cook for about 2 minutes more.
  2. Add your tomatoes, then fill the can with water, swirl it around and tip into the pan. Bring to a boil, cover it, then allow to simmer for about 40 minutes, uncovering after 20 minutes, until it is reduced and pulpy.
  3. Stir in the vinegar into the ratatouille, then make 4 spaces for the egg to fit in.  Crack an egg into each hole and season with black pepper to taste.
  4. Then cover and cook for about 2-5 minutes until it is set as firmly or softly as you want it.
  5. For serving, scatter over the basil and serve with some crusty bread to mop up the juices and enjoy.


Nutritional Content

  • Saturated fat: 2g
  • Fat: 11g
  • Sugars: 10g
  • Carbohydrates: 13g
  • Salt: 0.36g
  • Kcal: 190
  • Fiber: 5g
  • Protein: 12g


13. Mediterranean Vegetables with Lamb


This dish is packed with nutrients and contains vegetables and tender lamb that will make you satisfied while eating. It is a simple delicacy and will take 45 minutes of your time for it to be prepared.

Preparation time: 15 minutes

Cook time: 30 minutes

Servings: 4



  • 1 red, 1 orange, and 1 green pepper (cut into chunks)
  • 1 garlic gloves
  • a handful of coriander leaves (roughly chopped)
  • 250g of cherry tomatoes
  • A handful of coriander leaves (roughly chopped)
  • 150ml of vegetable stock
  • 1 tablespoon of olive oil
  • 140g of shallot (halved)
  • 250g of lean lamb fillets, trimmed of any fat (thinly sliced)
  • 2 large courgettes (cut into chunks)
  • 1/2 teaspoon each of ground cumin, ground coriander, and paprika


Method of Preparation

  1. Firstly, heat the oil in a large, heavy-based frying pan. Cook the lamb and shallots over high heat for 2-3 minutes until it turns golden.
  2. Then you can add the courgettes and stir-fry for about 3-4 minutes until it begins to get tender.
  3. Then add your spices and toss well, and add the garlic, and peppers to taste.
  4. Reduce the heat and cook over moderate heat for about 4-5minutes until they start to get tender.
  5. Pour in the stock and stir to combine.
  6. Add your seasoned, tomatoes, cover with a lid, and allow it to simmer for about 15 minutes, stirring occasionally until the vegetables are tender.
  7. Stir through the coriander to serve.
  8. It goes well with one pan of spicy rice…


Nutritional Content

  • Fat: 9g
  • Saturated fat: 3g
  • Kcal: 192
  • Salt: 0.25g
  • Fiber: 4g
  • Sugars: 10g
  • Carbohydrates: 11g
  • Protein: 17g


14. Green Cucumber and Mint Gazpacho


Green cucumber and mint gazpacho are some of the easiest and simplest recipes you have ever tried. It does need cooking just with some ingredients you are good to go.

Preparation time: 20 minutes

Serving: 2



  • 2 garlic cloves (chopped)
  • 1 yellow pepper (deseeded and roughly chopped)
  • 1 cucumber, halved lengthways (deseeded and roughly chopped)
  • 1 small avocado (chopped)
  • snipped chives (to serve)
  • 2 tablespoons of white wine vinegar
  • 150ml of pot fat-free natural yogurt
  • small bunch of mint (chopped)
  • bunch of spring onions (chopped)
  • few shakes of green tabasco sauce


Method of Preparation

  1. Using a blender or food processor, blitz all the ingredients, reserving half the mint and yogurt, until it is smooth. Add a little extra vinegar, tabasco, and seasoning to taste, and add a splash of water if you like it thinner.
  2. Chill the blended ingredients until very cold, then serve it with a dollop of more yogurt, chives, mint, and a few ice cubes if you want. You can as well store the soup in the fridge for 2 days, just stir the soup well before you serve it. It goes well with easy white bread.


Nutritional Content

  • Fat: 11g
  • Saturated fat: 2g
  • Kcal: 186
  • Sugars: 14g
  • Fiber: 5g
  • Protein: 8g
  • Salt: 0.28g
  • Carbohydrates: 15g


15. Mushroom and Basil Omelet with Smashed Tomato


This is a vegetarian breakfast bite that is packed with nutrients. Made up of an egg dish with cream cheese, grilled tomatoes, and herbs. Surprisingly it is straightforward to prepare and it takes only 20 minutes of your time with just a few ingredients.

Preparation time: 5 minutes

Cook time: 15 minutes Serving: 2



  • 3 medium eggs
  • 1 teaspoon of snipped chive
  • 1 tablespoon of basil leaves (finely chopped)
  • 300g chestnut mushroom (sliced)
  • 1 tablespoon of snipped chive
  • 1teaspoon of unsalted butter
  • 2 tablespoons of low-fat cream cheese


Method of Preparation

  1. Firstly, heat the grill to its highest setting and place the tomatoes on a square of foil underneath, turning it occasionally to prevent burning. When the tomatoes are slightly scorched, remove them from the grill, squashing them slightly to release some juice.
  2. Now break the eggs into a bowl and mix with a fork to combine. Add a little splash of water and mix. Add the chives and some black pepper, and beat some more. Set aside while you prepare your mushrooms well.
  3. In a non-stick frying pan, heat the butter over medium heat until foaming. Add the prepared mushrooms and allow to cook for about 5-8 minutes until it gets tender, stirring every few minutes. Remove it and set it aside.
  4. Briskly stir the egg mixture, add to the hot pan and leave it for 10 seconds or so until it begins to set. With a fork, gently stir the egg here and there so that any unset mixture gets cooked.
  5. Then, while the egg mixture is still slightly loose, spoon in the prepared mushrooms mix into one side of the omelet, and top with the cream cheese and basil leaves. Flip the other side of the omelet over to cover, if you want. Leave it to cook for 1 minute more, then cut in half and side each half onto a plate. Serve immediately with the tomatoes on the side and enjoy


Nutritional Content

  • Fat: 14g
  • Saturated fat: 14g
  • Kcal: 196
  • Sugar: 4g
  • Salt: 0.5g
  • Protein: 14g
  • Carbohydrates: 4g
  • Fiber: 3g



200 calories meals are recipes that contain 200 or fewer calories. If you don’t want to consume more than 200 calories in your meals this article is the best for you. This article contains not only 200 calorie foods but are also very nutritious and healthy and also super delicious.

Each of them is quite simple to make and doesn’t take much of your time. Trust me this article is the best for you, try each meal and thank me later because you will enjoy each of them and crave more.

5 minutes meals are diets that you can actually make within five minutes. They are very simple and fast to make with just a few ingredients you are good to go. Probably already have them in your home, but more often find ones you can whip up in a hurry.


5 Minutes Meals Very Easy to Prepare

As someone who is pretty much always running late for something, the 5 minutes meals below have become a total lifesaver because with just five minutes of your time your delicious meal is ready.

These five minutes meals are not only fast but are so delicious and healthy to eat. And you should actually try these meals especially when you are in a rush.

In this article have selected 10 super fast and delicious meals just for you to enjoy as you read on.

5 Minutes Meals


Read also: Best 10 Good Friday Meals

1. Brown butter chicken

Brown butter chicken tastes so spicy. You can actually use cubed chicken, but it’s just as great using the whole piece. With just boneless, skinless chicken breast, salt, and pepper with a few other ingredients your delicious brown butter chicken is ready.


  • pepper
  • salt
  • 1/2 cup of fresh sage leaves
  • 2 tablespoons of butter
  • 2 boneless, skinless chicken breasts

Method of preparation

  1. Firstly, season your chicken with salt and pepper to taste. Melt your butter in a non-stick skillet over medium-high heat until brown and fragrant, then add your chicken in a single layer and sprinkle sage on top.
  2. Allow your meat to cook for about 21 to 22 minutes, then stir gently and make sure all sides are coated with butter and cook for another 21 to 22 minutes.
  3. Serve and enjoy.


2. Garlic bacon bok choy

You can use this recipe as an appetizer or side dish, or spend a little extra time whipping up enough for your full meal. It tastes super delicious and is quite simple to prepare.


  • Vegetable oil
  • sesame oil salt
  • 1/4 teaspoon of fresh ginger
  • 2 strips of bacon (2 lbs)
  • 2 tablespoons of bok choy
  • 2 tablespoons of crushed red pepper
  • 1/2 teaspoon of soy sauce
  • 4 garlic cloves

Method of preparation

  1. Firstly, heat your bacon in a skillet until crispy and set aside. Add your olive oil to the pan and allow to heat while you slice the bok choy in half, then add garlic and ginger to the oil and allow it to cook for about a minute before adding the bok choy as well.
  2. Cook each side for about a minute or 2 minutes, until the leaves start to wilt, then add your red peppers, stir well, and remove from heat. Pour soy sauce and sesame oil on top and sprinkle bacon.
  3. Serve and enjoy!!!


Read alsoBest 10 Gluten-free Frozen Meals


3. Pepperoni pizza quesadilla

This recipe is very simple, easy, tastes wonderful, and also healthy. Try this and thank me later.


  • 1/8 cup of dried basil
  • 5 slices of pepperoni
  • 1 Italian herb
  • 2 tablespoons of flatbread
  • pizza sauce
  • 1/3 cup of shredded Italian cheese

Method of preparation

  1. Firstly, spread the pizza sauce over the entire flatbread, then sprinkle about 2 tablespoons of the cheese and basil on one side and cover with pepperoni slices.
  2. Then, add the remaining cheese on top and fold the bread. Cook over medium heat for about 3 minutes on each side.
  3. Serve your delicious pepperoni pizza quesadilla and enjoy!!!


4. Pressure cooker shrimp scampi paella

You can as well use frozen shrimp for this savory. This meal is mouthwatering and tastes delicious. Why not try it out then thank me later?


  • 4 cloves of garlic
  • 11/2 cups water
  • juice from 1 lemon
  • 1 ib. shrimp
  • 1 cup of jasmine rice
  • 1/4 cup of butter
  • 1/4 cup of parsley salt
  • 1/4 cup of pepper
  • 1 pinch of crushed red pepper
  • 1 pinch of saffron

Method of preparation

  1. Firstly, mince the garlic and chop the parsley, then combine all of the ingredients in the pressure cooker with the tails and shells still attached to the shrimp. Cook on high heat for about 5 minutes and then remove shells before serving.


Read also: Best Caldo de pollo Recipe You Should Try


5. Bruschetta

This meal is one of the favorite small meals to whip up when you want a portion of fast food to prepare. It is very delicious and simple to prepare.


  • pepper Italian bread or baguette
  • 4 garlic cloves
  • 2 lbs of tomatoes
  • 1/2 onion
  • 4 tablespoons of extra virgin oil
  • salt to taste
  • pepper to taste
  • 1 bunch of basil

Method of preparation

  1. Firstly, dice and chop the tomatoes, garlic, basil, and onions, then add the olive oil and salt and also pepper to taste. Slice the bread and toast it in the oven for a few minutes, then serve with the tomato mixture pilled on top.


6. Chopped chickpea salad

This is just a perfect addition to your 5 minutes meals. It is made with parsley, vegetables, and other ingredients.


  • 2 tablespoons of feta cheese
  • smoked paprika
  • 2 tablespoons of olive oil
  • salt and pepper to taste
  • 1/2 teaspoon of  Italian seasoning
  • 2 cans of chickpeas
  • 1 medium cucumber
  • 1 green bell pepper
  • 1/2 white onion
  • 1 cup of cherry tomatoes
  • 1 cup of parsley
  • 4 tablespoons of lemon juice

Method of preparation

Chop all your vegetables and parsley, then combine all other ingredients with your vegetables and parsley inside a large bowl and stir until fully mixed. Then add your salt and pepper to taste before serving.


7. Mediterranean pita pockets

The sweetness of this dish depends on your chopping skills, but when chopping always be careful while dicing with sharp knives.


  • 1 cucumber
  • 2 large tomatoes
  • 1 bunch of parsley
  • 1 cup of kalamata olives
  • 1/2 red onion
  • 8 oz feta cheese
  • 10 oz of hummus
  • 4 pita pockets

Method of preparation

  1. Chop the cucumber, olives, onion, parsley, and tomato, then mix together in a bowl with the feta. Spread hummus inside the pockets and stuff it with your vegetable mix.
  2. Serve and enjoy!!


8. Pressure cooker chicken, broccoli, and rice


The pressure cooker cooks faster, making this recipe simple and short. This meal tastes great also.


  • 11/2 -2 lbs of boneless, skinless chicken breast
  • 2 garlic cloves
  • 1 small onion
  • 1 teaspoon of salt
  • 3/4 teaspoon of pepper
  • 1 teaspoon of garlic powder
  • 11/3 cups long grain rice
  • 11/3 cups chicken broth
  • 1/2 cup of milk
  • 11/2 tablespoons of floor
  • 1-2 cups of cooked broccoli
  • 11/2-2 cups of mild shredded cheddar cheese

Method of preparation

  1. Firstly, set your pressure cooker to saute and heat butter, then add cubed chicken, minced garlic, and chopped onions. Cook until the onion is translucent, then add rice, broth, and seasonings and stir until it combines well. Then heat on high for 5 minutes.
  2. While it cooks, whisk together the milk and flour in another bowl and set aside. Once the rice is done, quickly pour the mixture and stir well, then mix in the broccoli and cheese.


9. Pan-seared salmon with tomatoes


This recipe is not only super delicious but also super healthy. It is quite easy and simple to prepare.


  • 11/2 teaspoons of balsamic vinegar
  • salmon fillet olive oil
  • 1/2 cup of grape tomatoes

Method of preparation

  1. Firstly, slice the tomatoes in half. Coat a pan with oil and warm over medium heat. Season the fillet to your preference, then sear with the skin side down. Flip it when it becomes opaque, then add the tomatoes and saute.
  2. Place the salmon on a plate and top it with the tomatoes. Then add balsamic vinegar to the hot pan and allow to reduce over medium heat for about 15 seconds, then pour over fish as well.


10. Pressure cooker mac and cheese


This recipe is my best so far among these five minutes meals. The taste is mind-blowing and it’s also easy to prepare.


  •  4 tablespoons of butter
  • 4 cups of water
  • 2 teaspoons of dry ground mustard salt
  • pepper
  • 1 cup of evaporated milk
  • 8 oz. sharp cheddar
  • 8 oz Monterey jack cheese
  • 1/2  cup parmesan cheese
  • 1 lb elbow macaroni

Method of preparation

  1. Firstly, add the macaroni, water, salt, mustard, butter, and pepper to taste into the pressure cooker. Set on high for about 4 minutes. If the noodles are not done after that, allow cooking for another 2 minutes on the saute setting.
  2. Pour in the evaporated milk and cheese, and mix well until it turns creamy, then serve.



5 minutes of meals are meals that you can easily prepare within 5 minutes. They are super easy and very fast to prepare. They are not only fast to prepare but they are also super delicious, mouthwatering, and healthy meals.

With just a few ingredients you are good to go. In this article, I have selected 10 wonderful recipes that you can actually prepare and enjoy very well even if it is prepared in just 5 minutes. Try these recipes because I know you will love them.

Top chef meals are simple to make but you might not know. Some secrets about chef’s meals will be revealed to you in this article so read on to know them. These are creating and going to these restaurants. Sometimes it’s super expensive.


Top Chef Meals You Should Try

It takes months to get in and it’s just not accessible to most people but we are willing to do it and is demystified like the secrets of the chef.

So you can make this food at home and blow people’s minds. Yeah, because the truth is when you really break down, these dishes.

If you were going into the back of these Michelin-star kitchens, you would see like 20 chefs working on one plate and they just have a lot of different components.

So what we’re going to show you today is how you can break down all of those components and do it on your own so you can build these amazing Michelin-style places.

You can be dining like that with your friends for yourself or your girlfriend or your boyfriend. Whatever it is, you’re going to be making those Michelin-style dishes at home.

Top Chef Meals You Should Try


Read also: Model Meals Review


1. Sou vide

Let’s get into the article sou vide sounds fancy. In French, but it’s actually one of the techniques that you probably don’t realize the chefs are using your basically cooking something in a water bath and keeping it at the perfect temperature.

So there are lots of fancy machines that will do this for you, but we figured out a cool halfway that’s very simple very easy.

The whole idea is that you’re keeping the water at is specific temperature. So say you want your steak to be 135 degrees you cook it in a water bath at 135 for you know, an hour to three hours when it comes out. It’s medium-rare.

All you have to do is sear it up after it’s amazing but tender steak. Salt and pepper throw in the plastic bag a little bit of oil and put it in a bath of water and you’ll see the air is going to be sucking itself out.

When you get it down far enough, you just close it up and it’s kind of vacuum-sealed. It’s like hacking see you later to get caught. I hacked a guilty now. We bring our water up to 135 degrees.

You need a thermometer, you know unless you can just figure it out with your finger impressive and then you just drop the steak in there.

We also throw in some beef as well, not the beef that we had actually come vacuum-sealed because it was pre-Frozen so we didn’t actually have to do a vacuum sealing technique.

We just threw that right for the next hour. We’re cooking this just by monitoring the temperature.

If not cover it. Keep the heat low you’re doing your thing. And when it comes out you had the steak that is perfectly cooked. Do you want to stop the temperature? You can throw it in ice water, but we’re not going to do that.

We’re just going to Pat it dry. We’re going to heat up a pan and then we’re going to sear with some butter and oil and you see it on both sides. But it’s always good to throw in. Herbs to the flavor of that oil we also did the duck as well.

We just cooked it right on the skin on like medium heat and got it. So crispy and of course got a little facing action.

When you’re plating these insane dishes, it’s all about balancing flavors, but also balancing need veggies.

Raw vs. Cooked, so you can’t forget the veggies and a lot of times with the really fancy stuff. You’ll see those many vegetables.

So every now and then I’ll go to the market and I’ll pick out a few so we had some these little cute zucchinis some mini carrots and we had some radishes.

We just slice those right half because they’re small you don’t think to dice them up or anything and then we just took a pan with a little bit of butter and a little bit of oil again flavor and color.

Then we just cook them on one side and just sear them off really nice added a little bit of salt flip them over just until they were cooked through perfectly and then you’ve got vegetables you can plate those anywhere you want in the dish.


Read also: How to Prepare Heater Meals


2. Puree

Puree a chef loves the puree and strains the crap out of stuff. Let’s take sweet potato all you have to do is throw that in some sort of dish and put that in the oven.

We’re going to throw our beef in there as well just because those will be roasted off the later you make that on high heat for a while for about an hour.

What’s going to happen is that skin is just gonna peel away all nicely and now you’ve got the beautiful silky smooth sweet potato on the inside you’re going to scoop out of that sweet potato. Throw it in some sort of blender and add a little bit of cream.

Just for that extra silkiness and blend that up until it’s smooth. You just saw don’t forget yourself the potatoes need to solve but the thing is when you blend that up, that’s not smooth enough for the chef world.

You got to take that to another game-changing strain job. So you put that through a strainer and a mesh strainer extra silky smooth.

They’ve got special equipment in actual kitchens to get it, you know, Swan whatever some French.

It like three times, but you know an actual mesh strainer will work great those things were so delicious and it was two ingredients was amazing and then you can do that thing on the plate where you kind of throw it down and swoop it. It’s just a perfect puree to put anything on top of that.


Read also: 500 Calories Meals Fast & Easy to Prepare


3. Fluid gel

Fluid  Gel. Now, this is something you see a lot of chefs using my the Molecular Gastronomy world, but you’re basically making a gel-like jelly out of this is the only molecular thing we did crass sous vide is kind of so.

Let me see one like this nice fancy place. They have these acrylic round-like gel circles initially halfway through this segment.

To get the quick phone to some foam on it. And actually unfortunately for a plated dish, we waited too long so we can freeze it and the whole time the whole master refreshed.

It’s awesome. So once you take that juice, we’re going to heat the juice up the pan added some sugar. I add a little bit of chili sauce, and salt, right?

Fine keep it as of gelatin fine unflavored gelatin, but we’re still using agar, which is natural seaweed gelatin.

So vegan is not made of like horoscopes or whatever the hell it is. So before that in one piece together what happens when you bring it to a boil and then you let it cool it turns out that’s exactly what is this gel and at this point, lots of this gel dice them up on me just little jell cute.

It’s so Sort of spicy in gel cubes in a really cool way just feels like Music.  Really nice texture as well.

You pop one of those cubes in your mouth a little bit chewy and tender like a Gummy Bear. Yeah. We blended it up with some water which happens when you blend out the gel that comes on your plate.

That’s when you see all of those beautiful little gel dots. That’s where it comes from. What’s it called? Technology is called fluid. Gel.

Think about it. I gotta think of a better name fluid. Gel. Does it sound like what flavor would you like your fluid jealous of?


4. Frying

There are so many different techniques when it comes to plating and one of the greatest, of course, is frying things because you’ve got that crispy texture if you had crispy to anything it’s gonna just amp it up to another level, of course.

So what we are going to do is take Take some sunchokes and you can take anything that will fry potatoes work great. But some chokes are just a little fancier in The Culinary World.

They are delicious and we just slice them super thin just like that really nice and begs right through and then we took them and just dump them in some oil at about 350 degrees until they were nice and crispy then you’ve got these beautiful sunchoke chips.

And those are going to be huge when it comes to plating because when you’ve got like a Soft puree Heathrow a sunchoke on there with a little bit of meat and that crunch Perfection.


5. Tartare

Remember those roasted beets, my friends. Well, we are going to turn them into some beef tartare actually golden so what we do is we peel them once they’re roasted you roast them in the oven at like 425 to 450 just until they’re fork-tender and the skin of this one just icing on chopping my super fun because it’s like a planetoid Taro tartar would be meat.

As finely minced up were mixing up. The raw meat that is cooked beets kind of mimics that and it has a similar texture but the flavors totally different. So a lot of times what you’ll see is Nice raw egg yolk on top, but this is the culinary chef world.

So we are going to go a little molecular with it and one really cool technique is taking an egg yolk and just dumping that in salt letting it cure and saw here and Joshua’s like it takes four days. We did it for three hours and it had a really nice cure on the outside of it.

It’s like now it’s actually awesome. The outside gets nice and chewy almost like it’s looked like a little jelly around outside now. And that will be perfect.


6. Powders

Another huge crazy world is powdering. So there’s this thing called maltodextrin which you can actually make some certain fats like olive oil and bacon and turn into a powder which is super crazy here eyelid online. I use it.

Sometimes this is a really cool trick, but another trick to get ready. It’s just a beautiful way to add more textures and balance out different flavors that retouchers.


7. Knife skills

It’s a great technique probably the biggest element that really sets these chefs apart from Lankenau your standard home cook is good knife skills and sharp knives, of course.

Luckily. We have the prime noise these things are nice and sharp, but it’s all about getting those fine cuts. So if you’re cutting chives you want them nice and

Also, they look super beautiful when they are sprinkled on top or if you’re cutting through your meat you want those beautiful so you don’t want a hacked up pieces.

No, it’s a beautiful Sushi-like cut just straight through that seems like raw vegetables sliced up those beats again razor-thin pussies a mandolin, but if not mentally and just take your time out there. Make sure you’ve got a nice sharp knife and you’ll be making no Chef like cuts at home.


8. Reducing

Home one thing that says absolutely love to do is they love to produce and not just reduce. They doubled these dribbles.

I’ve even seen a quadruple this pretty sure I’ve seen it. So what they do is they’ll take like a stock and I’ll just cook it and boil it down.

So it gets super concentrated over example, we just finished. The wine and the sugars in the wind everything feeling kind of goop down slowly.

It’s one of the first sauces I’ve ever made. I’ve been making it ever since it’s nice to make that for you and I was in college never given me credit.

So you’re basically cooking this reduction down a lot of things you could add butter to make it a little silkier cream.

Definitely make sure the salt levels are good. But that is your base. Reduction wine sauce right there and sprinkle it on a plate and look so cool. The thicker it is the more syrupy and we’ll get pleating is where all the magic comes together.

You’ve got all these little components and then you’re teaching that plate you’re turning into a work of art.

So if you know the truth is it takes a lot of people but you don’t need a ton of people if you want to just something basic super white plates.

You can go swear you go circular, but actually, I got to sleep black plates. I think like this slate black. Looks frickin awesome the little more organic you’re seeing more of that in the chef gasps.

The white is more of the classics like the French way, but you’re seeing some really cool flavors of plates coming into action.

Yeah, and here’s the thing about the plate once you have all your Smile to see race paper tally race, but there you go.

That was honestly amazing to experience that at home. It really did taste Michelin stars s it was amazing. Just kind of combining all those flavors making your own little bites.

It was a little difficult to get the temperatures, right? I think yeah with the filming and maybe a few more Madison accessibility templates. I am still learning but it was a good element really great.



You can actually learn how to cook like a chef with this article because with this article I have revealed some of the secrets that chefs use to prepare their meals. You can make these dishes in the comfort of your home.

At times eating these meals outside are way very expensive so you can cut down your expenses by preparing these meals at home and learning how to cook like a chef.