So, I love meat just as much (if not more) as the next guy but I’ve come to the realization that I eat entirely too much meat. To remedy my meat addiction, I’ve been on a quest to find some tasty vegetarian meals that are low in calories and fat.

[You don't always need a helping of meat to complete a healthy meal. In fact less meat in your diet may help you lose weight.]

Don’t be afraid to skip meat in your meals a few nights each week. You’re probably eating more meat than you need anyway, and there are meatless ways to get a protein fix! Keep reading for a few low fat dinner recipes that would make PETA proud.

Autumn Chili (Makes 4 servings. 200 calories & 4 grams of fat per serving)

Ingredients
1 onion, chopped
2 carrots, thick sliced
2 parsnips, thick sliced
2 tsp. chili powder
1 tsp. cumin powder
1 tsp. smoky paprika
5 tomatoes, chopped and slightly mashed
1 can (15 ounces) kidney beans, drained & rinsed
1 can (15 ounces) black beans, drained & rinsed
1 serrano chili, seeded & thinly sliced
1 tbsp. olive oil
salt & pepper to taste

Directions: Heat olive oil over medium-high heat in a large saucepot. Add onion, parsnips, carrots, serrano and cook 5-7 minutes or until vegetables are tender. Stir in beans, tomatoes, and 2 cups of water. Add in chili powder, cumin, paprika, salt & pepper and stir. Bring pot to a boil then simmer for 15 minutes. Enjoy!

TIP: Use fresh tomatoes instead of canned to cut down on sodium intake.

Bella Stroganoff (Makes 4 servings. 112 calories & 4 grams of fat per serving)

Ingredients
3 portabella mushrooms, rough chopped
2 cups egg noodles (unenriched)
1 onion, chopped
2 garlic cloves, chopped
2 tbsp. flour
2 cups vegetable broth
1 tbsp. olive oil

[Portabella mushrooms are the go-to vegetable for a filling meaty flavor without all the meat!]

Directions: Cook egg noodles as package instructs. Heat olive oil in large skillet over medium-high heat. Add in onions and mushrooms, cook for 5 minutes or until tender. Stir in garlic, salt, and pepper and cook another 3 minutes. Sift flour into skillet and stir with vegetables. Add in broth and stir until blended. Bring to a boil then simmer for 8 minutes or until desired thickness is reached. Serve mushroom mixture on top of egg noodles.

Italian Polenta Bake (Recipe makes 4 servings. 199 calories & 5 grams of fat per serving)

Ingredients
1 cup cornmeal
2 cups water
2 cups vegetable broth (sodium free)
1 onion, chopped
1 zucchini, chopped
1 eggplant, peeled & chopped
1 tbsp. extra virgin olive oil
salt & pepper to taste
1/2 cup part-skim mozzarella cheese, shredded (optional)
1 tbsp. red pepper flakes

[Italian polenta bake is like lasagna without the calories. Your 'level' of vegetarianism will determine IF you opt for mmmmmmozzarella!]

Directions: Combine water and broth and bring to a boil. Stir in cornmeal and reduce heat to simmer. Cook until creamy and without lumps and spread in large baking dish. In large skillet over medium high heat, add olive oil, onion, zucchini, and eggplant. Cook 5 minutes or until vegetables are tender. Heat oven to 400. Pour cooked vegetables over polenta and sprinkle with shredded mozzarella. Bake for 10 minutes or until cheese is melted, sprinkle with red pepper flakes before serving.

Remember when it comes to creating healthy meals, there’s more to it than just calories. Low fat dinner recipes like these will help you get used to eating ingredients that aren’t packed with fat. Besides, low fat dinners combined with regular aerobic exercise are just what’s needed when it comes to losing weight.

We provided these low fat dinner recipes so that you can find ways to satiate, or satisfy your appetite. After a bowl of that hearty Autumn Chili, there’s no way you’ll be longing for bowl #2. Even vegetarian meals can fill you up so you aren’t snacking on junk between meals. Hopefully these meals will get you on the right track of eating less and working out MORE.

Get more tips on how finding the right foods can help on your weight loss journey by reading our review of The Diet Solution Program!

With all the BBQs and cookouts I’ve hosted or attended in the last little while, I try and bring something a little unique to the table each time because you can always count on someone else to bring the staple potato salad or shrimp ring.

It always amazes me the number of people who have never tried or tasted grilled vegetables on the BBQ?

[I always end up with a boatload of compliments on my recipe below. Word to the wise: Anything bigger then the zucchinis above is difficult to grill]

It’s primarily a Mediterranean recipe, that can be found on most Italian kitchen tables all summer long. Personally, I love the way grilling gives vegetables a smokey almost primal-like flavor. They’re aroma becomes more robust, but they still retain their vibrant colors and natural sweetness.

Doing a little research, I’ve also learned from the American Institute for Cancer Research, that the grill does not produce carcinogens in plant-based foods the way it does in meat. Furthermore, quick exposure to high heat means the veggies won’t lose vitamin and mineral value.

Speaking of nutrional value, this recipe is bullet proof. Unless of course you have hefty out-of-control servings of these toppings on your meat.

So is it hard to make?

Hell No! That’s why I’m sharing my personal BBQ Vegetables Recipe here today so you too can look like a culinary genius at your next BBQ.

Vegetable Inventory and Prep:

1. Slice one green and one red bell pepper through the middle of the pepper top to bottom. Remove stems, seeds, and the soft whitish tissue.

2. Remove skin from one white or red onion and cut horizontally about 1/2 inch thick.

3. Slice two zucchinis and one eggplant into lengthwise 1/2 inch think slices.

4. Throw all the vegetables into the largest bowl you have and dress them with EVO (extra virgin olive oil) and salt. Don’t be afraid to get your hands dirty here. I always mix this large batch of veggies with my hands… after I’ve washed them of course.

Get Grilling!

1. Place all the vegetables on the bottom grill (I find 300 degrees to be optimal).

2. Grill the onion pieces until they are translucent (ie. you can kinda of see through them) and leave the rest on the grill until they are soft.

3. Place all grilled veggies back in the large bowl.

4. Wait 5 minutes to cool and then chop up the rest using a pair of kitchen scissors into good-sized chunks, not too fine because we’re not making baby food here.

5. Dress with EVO, balsamic vinegar and salt. Now you have some kick-ass grilled vegetables!

Important Notes

Yes, there are more complex recipes out there that have garlic cloves, squash, tomatoes, mushrooms etc while throwing in rosemary, ground pepper and other herbs. Problem with the smaller type vegetables is the spacing of your grill. Even with my recipe above, your bound to occasionally lose an item to the BBQ fire gods but I won’t even tell you the story of when I tried doing mushrooms and garlic. It was a mess!

In regards to herbs: I like to keep things simple and let the natural flavors come out and attack my taste buds. But don’t let me stop you. Try things out for yourself and let me know if I’m missing out on something dynamite.

I specifically left out grilling times since each BBQ is different in method (gas, charcoal, etc.) and brand technology. Don’t be afraid to experiment and don’t worry about stuff burning. If it does, place it on a side plate and pick off the burnt portions and throw the good stuff into the large finishing bowl. It’s all good!

Also, don’t get bent out of shape about marinating for a long time; this is not a 2-inch piece of steak. Veggies absorb flavor quickly so don’t worry about preparing the night before because it’s the summer time and you have better things to do.

Lastly, don’t be afraid to cook a large batch to have as leftovers as the above numbers are typically all that fits on the bottom of my grill. This stuff gets better the next day and makes for some awesome toppings on your usual boring turkey sandwhiches.

For more ideas regarding healthy BBQ eating, check out our Truth About Six Pack Abs review. You will find nutrition guidelines, eating habits and need-to-know information regarding your body and why the majority of people trying to lose weight fail miserably.