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3 Entrees under 300 calories

How are you holding up on your New Year’s resolutions to eat healthier and lose weight? If you’re having trouble finding recipe inspiration for lighter, delicious foods, check out these three entrees, all with under 300 calories!

Shrimp seviche tacos

Healthy, good-for-you food doesn’t have to be boring or bland. In fact, these recipes are loaded with flavor. Plus, each dish comes in under 300 calories, so you can stay on track with your healthy living goals.

Shrimp seviche taco recipe

Serves 3 (2 tacos each)
Recipe adapted from Cooking Light


  • Juice from 1-1/2 limes
  • 1 tablespoon tequila
  • 1/2 cup chopped tomato
  • 1/2 cup chopped yellow bell pepper
  • 1/2 pound cooked, thawed shrimp
  • 1/2 medium onion, chopped
  • 6 whole wheat tortillas
  • Salt and pepper
  • 1/4 cup chopped fresh cilantro


  1. Mix lime juice, tequila, tomato, bell pepper, shrimp and salt and pepper in a bowl. Add cilantro and chill for at least 15 minutes.
  2. Once chilled, spoon about 1/2 cup shrimp mixture into each tortilla. Garnish with fresh mixed greens and your favorite sauce.

Grilled steak salad with tangy raspberry vinaigrette

Grilled steak salad with tangy raspberry vinaigrette recipe

Salad serves 4 and dressing yields 1/3 cup (serving size 2 tablespoons)


For the salad: 

  • 1 pound steak (either flank, strip or tenderloin)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 medium yellow bell pepper, sliced
  • 1 medium tomato, diced
  • 1/2 cup blueberries or strawberries
  • 4 cups mixed greens
  • 4 teaspoons grated cheese

For the dressing: 

  • 1/4 cup frozen raspberries
  • 1 tablespoon lemon juice
  • 1 tablespoon red wine vinegar
  • 2 tablespoons olive oil


  1. Liberally season steak with salt and pepper.
  2. Heat the olive oil on a grill pan over medium-high heat. Once hot, add steak. Grill steak until sizzling, about 3 minutes on each side. Remove from heat. Add peppers to the grill and cook until just charred, about 3-5 minutes total.
  3. Place salad greens in 4 separate bowls. Add steak to the tops of each bed of mixed greens. Add peppers, tomatoes and blueberries to each salad.
  4. To make the dressing, place all ingredients into a blender. Pulse on low until mixture is fully blended. Drizzle about two tablespoons of dressing on each salad and garnish with a teaspoon of grated cheese.

Scallops over tri-color couscous

Scallops over tricolor couscous recipe

Serves 2


For the scallops:

  • 4 small–medium size fresh scallops
  • Salt and pepper
  • Cooking spray

For the couscous: 

  • 3/4 cup tricolor couscous
  • 3/4 cup water
  • Salt and pepper
  • 1 teaspoon olive oil
  • 2 tablespoons chopped basil
  • 2 tablespoons Parmesan cheese
  • Juice from 1/2 lemon


  1. Bring one cup of water to a boil. Add couscous and reduce heat to medium. Let cook for about 10 minutes or until couscous has absorbed all the water. Remove from heat.
  2. Whisk the olive oil, basil, salt and pepper and lemon juice together with a whisk. Pour mixture over the couscous and stir to combine.
  3. Pat scallops dry with a clean towel. Liberally coat a medium-size stainless steel skillet with cooking spray. Once hot, add scallops and cook for about 2 minutes on each side, or until golden brown. Remove from heat.
  4. Pour about 1/3 cup couscous into a shallow bowl. Place scallops on top, sprinkle with Parmesan cheese and garnish with fresh basil.

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