If you’re using Ozempic, finding the right dinner ideas can make your meals easier and more enjoyable.
Eating meals that fit with your Ozempic plan can help you stay on track and feel better.
You don’t have to give up flavor or variety. Here are dinner ideas that are simple, tasty, and made with your Ozempic needs in mind.
Grilled Lemon Herb Chicken with Steamed Veggies
For this simple dinner, grab boneless, skinless chicken breasts, olive oil, lemon juice, garlic, dried herbs, and your favorite veggies for steaming.
Mix 2 tablespoons olive oil, juice from one lemon, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and a bit of salt and pepper in a bowl.
Coat the chicken breasts in the marinade and let them sit for at least 20 minutes. If you’ve got time, let them chill in the fridge for up to 2 hours.
Fire up your grill or grill pan over medium heat. Grill the chicken for about 6-7 minutes per side, until the juices run clear and there’s no pink inside.
While the chicken’s going, steam some veggies—broccoli, carrots, and green beans are great picks. Steam until just tender, about 5-8 minutes, depending on what you’re using.
Serve your grilled chicken with the steamed veggies. Squeeze more lemon juice on top if you want a little zing. This dish is light, tasty, and surprisingly filling—honestly, it’s a solid Ozempic dinner.
Zucchini Noodles with Pesto and Cherry Tomatoes
Zucchini noodles (zoodles!) are a clever swap for regular pasta. They’re low in calories and carbs, so you get a lighter meal that still feels satisfying.
Grab two medium zucchinis, a cup of fresh cherry tomatoes, and about a quarter cup of pesto. Store-bought pesto works, but homemade is always nice if you’re in the mood.
Wash the zucchinis and chop off the ends. Use a spiralizer or a veggie peeler to make noodle-like strands. Slice the cherry tomatoes in half.
Heat a nonstick skillet over medium heat. Toss in the zucchini noodles and cook for 2–3 minutes, stirring now and then. Warm them up just enough—they’ll get mushy if you overdo it.
Add the cherry tomatoes and cook for another minute or two. Stir in the pesto until the noodles and tomatoes are coated, then turn off the heat.
Serve the zucchini noodles right away. Sprinkle on some grated Parmesan if you’re feeling fancy. It’s a quick, colorful meal that’s packed with fresh flavor.
Baked Salmon with Asparagus and Quinoa
You’ll need salmon fillets, fresh asparagus, and quinoa. This one’s easy but feels a bit special.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Lay out the salmon fillets on the sheet.
Season the salmon with salt, pepper, and a squeeze of lemon juice. Wash and trim a bunch of asparagus, then place it next to the salmon.
Drizzle olive oil over everything. Bake for 15-18 minutes, until the salmon flakes with a fork and the asparagus is tender.
While that’s baking, rinse 1 cup of quinoa under cold water. Combine it with 2 cups of water in a pot, bring to a boil, then cover and simmer for about 15 minutes until the water’s gone.
Fluff the quinoa and serve alongside the baked salmon and asparagus. Squeeze a lemon wedge over the top for extra brightness if you’re in the mood.
Stuffed Bell Peppers with Turkey and Cauliflower Rice
Stuffed bell peppers are easy and satisfying. Using ground turkey and cauliflower rice keeps them light but still filling.
Preheat your oven to 375°F (190°C). Cut the tops off four bell peppers, remove the seeds, and set the peppers aside.
Cook one pound of ground turkey in a large skillet over medium heat, seasoning with salt and pepper. Break it up as it cooks until it’s no longer pink.
Add a cup of chopped onion and two minced garlic cloves. Stir and cook for five minutes until the onion softens.
Mix in two cups of cauliflower rice, cooking for another five minutes. Then add a drained can of diced tomatoes and half a teaspoon of dried Italian herbs. Stir and let it cook for a few more minutes.
Spoon the turkey mixture into the hollowed peppers and set them upright in a baking dish. Sprinkle a little shredded cheese on top if you want.
Pour half a cup of water into the bottom of the dish to help steam the peppers. Cover with foil and bake for 30 minutes.
Take off the foil and bake another 10 to 15 minutes until the peppers are nice and tender. Let them cool a bit before serving. Honestly, these are a go-to for a healthy Ozempic-friendly dinner.
Spinach and Feta Stuffed Portobello Mushrooms
Stuffed portobello mushrooms make a solid dinner when you want something a little different. The filling’s creamy but still light, thanks to spinach and feta.
Preheat your oven to 400°F (200°C). Wipe down four big portobello mushrooms and pop out the stems. Place them gill-side up on a parchment-lined baking sheet.
Heat a skillet over medium and add a teaspoon of olive oil. Toss in 2 cups of fresh spinach and cook until it wilts—should only take a couple minutes. Let it cool off the heat.
Mix the cooked spinach, ½ cup crumbled feta, ¼ cup low-fat ricotta, 1 minced garlic clove, and a pinch of black pepper in a bowl. Fill each mushroom cap with the mixture.
Bake the mushrooms for about 20 minutes, until the filling is hot and the mushrooms are tender.
Serve warm. These go great with a small side salad if you want to round out the meal.
Eggplant Parmesan with Light Mozzarella
Eggplant Parmesan is a classic, but you can lighten it up by using less cheese and baking instead of frying.
Slice one large eggplant into half-inch rounds. Sprinkle salt on both sides and let them sit for 20 minutes to draw out any bitterness.
Pat the slices dry. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment.
Dip each slice in beaten egg, then coat with whole wheat breadcrumbs. Lay them on the baking sheet and lightly spray with olive oil. Bake for 20-25 minutes, flipping halfway, until golden.
Spread tomato sauce in a baking dish, add a layer of baked eggplant, then more sauce and a sprinkle of light mozzarella.
Keep layering until you’ve used all the eggplant, finishing with sauce and cheese on top.
Bake at 375°F (190°C) for 20 minutes until the cheese is bubbly. Let it sit for 5 minutes before serving.
Add fresh basil or parsley if you’re into it. It’s a lighter take on a favorite—honestly, you might not even miss the extra cheese.
Cauliflower Fried Rice with Shrimp
Cauliflower fried rice with shrimp hits the spot if you want something light but still packed with flavor. Swapping in cauliflower for regular rice keeps it low-carb and fits right in with a healthy eating plan.
Gather your ingredients: one cauliflower head, a pound of shrimp (peeled and deveined), two eggs, a cup of mixed veggies (peas, carrots, corn—whatever’s handy), two green onions, two garlic cloves, two tablespoons soy sauce, one tablespoon sesame oil, salt, and pepper.
Wash and break the cauliflower into small pieces. Pulse them in a food processor until they look like rice. Set the cauliflower rice aside.
Heat sesame oil in a big skillet over medium. Cook the shrimp for 2-3 minutes per side until they turn pink, then set them aside.
Add the garlic to the skillet and cook for about 30 seconds. Toss in the mixed veggies and cook for 2 minutes. Push the veggies to the side and pour in the beaten eggs. Let them set, then scramble.
Add the cauliflower rice and stir everything together. Cook for about 5 minutes, then add soy sauce, salt, and pepper. Put the shrimp back in and toss to combine. Top with chopped green onions.
Enjoy your fresh cauliflower fried rice with shrimp. It’s quick, easy, and honestly, a weeknight winner.
Turkey Meatballs with Zucchini Noodles
Turkey meatballs with zucchini noodles is a light, tasty meal. You get plenty of protein and veggies packed into one bowl.
This dish comes together fast and doesn’t need any fancy techniques.
Gather your ingredients: 1 pound ground turkey, 1 egg, 1/4 cup breadcrumbs, 2 tablespoons grated Parmesan, 2 minced garlic cloves, 1 teaspoon dried Italian seasoning, 1/2 teaspoon salt, and black pepper. For the noodles, grab 3 medium zucchinis.
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the turkey, egg, breadcrumbs, Parmesan, garlic, Italian seasoning, salt, and pepper in a large bowl. Use your hands to form small, even meatballs, then set them in a single layer on your baking sheet.
Bake the meatballs for 15-18 minutes. They should be fully cooked and a bit golden on the outside.
While the meatballs cook, wash and trim the zucchinis. Spiralize or peel them into long, thin noodles.
Heat a skillet over medium. Add a splash of olive oil, then toss in your zucchini noodles.
Sauté for just 2-3 minutes, stirring gently. Stop cooking before they get soggy—undercooked is better than mushy here.
Serve the meatballs on top of the zucchini noodles. Add a little tomato sauce or extra Parmesan if you want.
Best enjoyed warm, right after you make it.
Creamy Avocado and Chicken Salad
This salad is easy and bursting with fresh flavors. You only need a handful of ingredients for a quick dinner.
Cook two chicken breasts however you like—grilled, baked, or pan-cooked with salt and pepper. Let them cool, then cut into bite-sized pieces.
Chop up one ripe avocado and toss it with the chicken in a big mixing bowl.
Slice half a cucumber and a handful of cherry tomatoes. Add those to your bowl, too.
For the creamy dressing, mash the other half of your avocado in a small bowl. Mix in two tablespoons of plain Greek yogurt, a squeeze of lemon, salt, and pepper.
Stir the dressing until smooth. Pour it over your salad and toss gently so everything gets coated.
Top with fresh cilantro or chopped green onion if you’re feeling fancy. Serve right away for the best flavor and texture.
Garlic Butter Tilapia with Broccoli
Garlic Butter Tilapia with Broccoli is a quick dinner that feels a bit special. It’s light, simple, and doesn’t need much time or effort.
Gather your ingredients: 4 tilapia fillets, 2 cups broccoli florets, 2 tablespoons butter, 2 minced garlic cloves, 1 lemon, salt, and black pepper.
Preheat your oven to 400°F (200°C). Lay the tilapia fillets on a parchment-lined baking sheet and scatter the broccoli around them.
Melt the butter in a small bowl and stir in the garlic. Pour this mixture over the fish and broccoli.
Squeeze half a lemon over everything. Sprinkle with salt and pepper.
Bake for 12-15 minutes. The tilapia should flake easily and the broccoli will turn tender.
If you want, add a little more lemon juice before serving. Eat it hot—fish just doesn’t wait.
Spaghetti Squash with Marinara and Parmesan
Spaghetti squash is a clever pasta swap when you want something lighter. The texture is surprisingly close to noodles, but you skip all the heavy carbs.
Set your oven to 400°F (200°C). Slice a medium spaghetti squash in half, lengthwise, and scoop out the seeds.
Rub the inside with olive oil, sprinkle with salt and pepper, and place cut-side down on a parchment-lined baking sheet.
Bake for 35-40 minutes. When a fork slides in easily, you’re good.
Let the squash cool for a few minutes. Use a fork to scrape the flesh into spaghetti-like strands and pile them into a bowl (or back in the shell if you’re feeling rustic).
Warm up a cup of your favorite marinara sauce. Pour it over the squash strands and sprinkle with Parmesan—2 to 3 tablespoons should do it.
Add fresh basil or extra black pepper if you’re in the mood. Serve warm and dig in.
Seared Tofu with Sesame Green Beans
For this easy dinner, grab some firm tofu, fresh green beans, soy sauce, sesame oil, and garlic. Press the tofu for about 15 minutes to get rid of excess moisture, then cut it into cubes or slices.
Heat a nonstick pan over medium-high and add a bit of sesame oil. Put the tofu in and cook for 3-4 minutes per side, flipping gently so it gets golden and crispy.
While tofu cooks, trim your green beans. In another pan, heat a splash of sesame oil and toss in the green beans and minced garlic.
Stir and cook for 4-5 minutes. The beans should be tender but still have a little snap.
Drizzle soy sauce over the green beans and give them a quick toss. Plate the tofu with the beans on the side, and sprinkle sesame seeds if you want extra flavor.
The tofu turns out crispy, and the beans stay crunchy. Not bad for a quick weeknight meal.
Cabbage Stir-Fry with Ground Turkey
This cabbage stir-fry is filling and comes together fast. Ground turkey keeps it light, and cabbage gives you that satisfying crunch.
Heat 1 tablespoon olive oil in a big pan over medium. Add 1 pound of ground turkey, breaking it up as you cook for 5-6 minutes until browned.
While the turkey cooks, shred half a head of green cabbage. Slice a small onion and mince two garlic cloves.
Push the turkey to the side of the pan. Add onion and garlic to the other side, and cook for 2 minutes until they’re soft and smell amazing.
Mix everything together. Stir in the shredded cabbage, 2 tablespoons low-sodium soy sauce, 1 teaspoon ground ginger, and black pepper.
If you like a little heat, toss in a pinch of red pepper flakes. Cook for 6-8 minutes, stirring often, until the cabbage softens but still has some crunch.
Taste and adjust the seasonings. Serve hot, topped with green onions or a drizzle of sesame oil if you want. It works by itself or with cauliflower rice.
Roasted Brussels Sprouts with Balsamic Glaze
Roasted Brussels sprouts make a killer side dish. They’re simple, tasty, and go with just about anything.
Preheat your oven to 425°F (220°C). Rinse a pound of Brussels sprouts, trim the ends, and slice them in half.
Spread them on a baking sheet, drizzle with 2 tablespoons olive oil, and sprinkle with salt and pepper. Toss to coat.
Roast for 20-25 minutes, stirring halfway so they brown on both sides. They’ll come out golden and crisp.
While the sprouts roast, heat 2 tablespoons balsamic vinegar in a small pot over low. Let it simmer until thickened, about 2-3 minutes.
Move the roasted sprouts to a serving dish. Drizzle with the warm balsamic glaze.
Sprinkle with Parmesan if you like—totally optional. Serve them hot, right out of the oven.
Beef and Vegetable Stir-Fry with Cauliflower Rice
This stir-fry comes together fast and packs plenty of flavor. It’s a lighter pick that works well for Ozempic-friendly meals.
Slice 1 pound of lean beef (sirloin is great) into thin strips. Chop 2 cups of broccoli, 1 red bell pepper, and 1 cup of snap peas.
Heat 1 tablespoon of olive oil in a large skillet over medium-high. Toss in the beef and cook for about 2-3 minutes until it browns. Scoop the beef out and set it aside for a bit.
Pour another tablespoon of olive oil into the skillet. Add the broccoli, bell pepper, and snap peas. Stir-fry them for about 4-5 minutes, just until tender but still crisp.
Put the beef back in. Splash in 2 tablespoons of low-sodium soy sauce, 1 teaspoon minced garlic, and 1 teaspoon grated ginger. Stir it all together and cook for another 2 minutes.
For the cauliflower rice, break 1 medium head of cauliflower into florets. Pulse them in a food processor until you get rice-sized bits.
Heat a nonstick pan over medium. Toss in the cauliflower “rice” and cook, stirring often, for 3-4 minutes. You want it soft, not mushy—watch it close.
Spoon the beef and veggies over the cauliflower rice. Sprinkle on green onions if you’ve got them. Dig in and enjoy your healthy dinner!
Chicken and Broccoli Alfredo with Zucchini Noodles
Here’s a lighter take on Alfredo—chicken and broccoli over zucchini noodles. It’s creamy and filling but skips most of the carbs.
Spiralize 3 medium zucchinis to make noodles. No spiralizer? A vegetable peeler works too—just make thin strips.
Cut 2 chicken breasts into bite-sized pieces. Heat 1 tablespoon olive oil in a large pan over medium. Add the chicken, sprinkle on a little salt and pepper, and cook for 5-7 minutes until it’s white inside. Take the chicken out and set aside.
Chop 1 cup of broccoli florets into small pieces. Toss them in the same pan and cook for 3-4 minutes, just until bright green and still a bit crisp.
Turn the heat down. Pour in ½ cup heavy cream and add ¼ cup grated parmesan. Stir until the cheese melts and you’ve got a creamy sauce. Slide the chicken back in and coat it in the sauce.
Add the zucchini noodles. Cook for 2-3 minutes, just until warm and soft. Don’t overdo it or they’ll turn mushy.
Sprinkle with extra parmesan if you’re feeling fancy. That’s dinner—creamy, a bit indulgent, but still light.
Sweet Potato and Black Bean Tacos
These tacos are super easy and loaded with flavor. The sweet potatoes give a soft, sweet bite, while black beans add protein and keep you full.
Peel and dice one large sweet potato into small cubes. Heat a tablespoon of olive oil in a pan over medium. Toss in the sweet potato and cook for 10–12 minutes, stirring a lot, until they’re tender and starting to brown.
Drain and rinse a can of black beans. Add the beans to the pan with the sweet potatoes. Sprinkle in a teaspoon of chili powder, half a teaspoon of cumin, and a pinch of salt. Stir and cook for 2 more minutes until the beans heat through.
Warm 8 corn tortillas in a dry pan or microwave. Spoon the filling into each tortilla.
Top with diced avocado, chopped cilantro, and a squeeze of lime juice if you’re into that. Maybe add some shredded lettuce or a little salsa. Serve these fresh and enjoy.
Grilled Shrimp with Avocado Salsa
Grilled shrimp with avocado salsa is fresh, simple, and doesn’t take much time. Perfect for those nights when you want dinner fast but still crave something bright.
Gather 1 pound of shrimp (peeled and deveined), 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon paprika, a pinch of salt, and pepper. For the salsa, grab 2 ripe avocados (diced), 1 small tomato (chopped), 1/4 cup red onion (diced), 2 tablespoons lime juice, 2 tablespoons chopped cilantro, and a pinch of salt.
Pat the shrimp dry. Toss them in a bowl with olive oil, garlic powder, paprika, salt, and pepper until coated.
Preheat your grill or grill pan over medium-high. Skewer the shrimp if you want, or just lay them on the grill. Grill for about 2-3 minutes per side—watch for them to turn pink and curl up.
While the shrimp cooks, gently mix the avocado, tomato, red onion, lime juice, cilantro, and salt in a bowl. Try not to mash the avocado—go easy here.
Serve the shrimp hot, topped with the fresh avocado salsa. Add a bit more cilantro or lime if you want. This dish stands alone or pairs nicely with a simple salad.
Cauliflower Crust Pizza with Veggie Toppings
Cauliflower crust pizza lets you enjoy pizza without all the carbs. The crust is made from cauliflower, which is surprisingly tasty (seriously, give it a shot).
Grab 1 medium head of cauliflower, 1 egg, 1/2 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/4 teaspoon salt, and 1/2 teaspoon dried Italian herbs.
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment.
Chop the cauliflower into florets and pulse them in a food processor until you get rice-like bits. Microwave the cauliflower rice for 5 minutes to soften it. Let it cool, then squeeze out as much water as you can using a clean towel.
Mix the cauliflower with the egg, mozzarella, Parmesan, salt, and herbs. Stir until it comes together.
Spread the mixture into a circle about 1/4 inch thick on your baking sheet. Bake for 20 minutes, until the edges look golden and the crust feels set.
Spread a thin layer of your favorite pizza sauce on top. Add more mozzarella if you want, then pile on veggie toppings—mushrooms, bell peppers, onions, olives, tomatoes, whatever you like.
Bake for another 10 minutes, until the cheese bubbles and the veggies soften. Let it cool a few minutes before slicing.
You can eat it by hand like regular pizza, or just grab a fork and knife if it’s a bit soft. Either way, it’s good.
Turkey Lettuce Wraps with Peanut Sauce
Turkey lettuce wraps are light, tasty, and easy to whip up at home. They’re a solid choice if you want something filling but not too heavy.
Here’s what you’ll need:
- 1 pound ground turkey
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon hoisin sauce
- 1 teaspoon ground ginger
- 1/4 cup grated carrot
- 1/2 red bell pepper, chopped
- Salt and pepper to taste
- 8-12 large lettuce leaves (butter lettuce or romaine works well)
For the peanut sauce:
- 2 tablespoons peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons lime juice
- 1 teaspoon honey
- 2 tablespoons warm water
- 1 teaspoon sriracha (optional)
Heat olive oil in a large skillet over medium. Add the turkey and break it up as it cooks. Let it brown—should take about 5-7 minutes.
Add garlic, soy sauce, hoisin, ginger, carrot, and bell pepper. Cook 2-3 minutes, stirring so everything mixes and the veggies start to soften. Season with salt and pepper.
While the turkey cooks, whisk up your peanut sauce. Combine peanut butter, soy sauce, lime juice, honey, warm water, and sriracha in a small bowl. Taste and tweak if you want it tangier or spicier.
Spoon the turkey filling into lettuce leaves. Drizzle with peanut sauce.
Serve while the turkey’s warm. Top with extra carrots, green onion, or another squeeze of lime if you feel like it. These wraps make a quick dinner and are great for leftovers.
Lemon Garlic Butter Scallops with Spinach
This meal takes less than 20 minutes. The scallops cook fast and taste amazing with lemon garlic butter. Spinach keeps things light and adds a little green.
Use about 1 pound of large sea scallops. Rinse and pat them dry. Sprinkle both sides with salt and pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high. Arrange the scallops in a single layer and cook for about 2 minutes per side, until golden. Take them out and set aside.
Turn the heat down to medium. Add 2 tablespoons unsalted butter and 3 minced garlic cloves to the skillet. Stir for a minute until the garlic smells good.
Squeeze in the juice of half a lemon. Add 5 ounces of fresh spinach and stir until it just wilts.
Put the scallops back in. Spoon the lemon garlic butter over them and cook for 1-2 minutes to heat through.
Serve right away with a lemon wedge. This dish is simple, quick, and honestly kind of impressive for how easy it is.
Stuffed Zucchini Boats with Ground Beef
Stuffed zucchini boats make dinner feel easy and satisfying. You only need a handful of ingredients, and honestly, the results are pretty great for the effort.
Wash 4 medium zucchinis. Slice them in half from top to bottom.
Grab a spoon and scoop out the centers, but leave a little edge so the shells don’t fall apart. Nobody wants a floppy zucchini boat, right?
Crank your oven up to 400°F (200°C). Lay the hollowed zucchinis out on a baking sheet with some parchment paper underneath.
Heat a big pan on medium and toss in 1 pound of ground beef. Add half a chopped onion and 2 minced garlic cloves.
Brown the beef and let the onions soften up. Once that’s done, drain off any extra fat—nobody likes greasy boats.
Chop up those zucchini centers you scooped out earlier and throw them in the pan. Pour in 1 cup of diced tomatoes (canned or fresh, whatever’s on hand).
Season everything with salt, pepper, and a teaspoon of Italian seasoning. Stir it around for 4 or 5 minutes so the flavors come together.
Spoon the beef mixture into each zucchini boat. Sprinkle shredded mozzarella cheese over the top—about a cup should do it.
Slide the baking sheet into the oven and bake for 20 to 25 minutes. The cheese will melt and bubble, and the zucchinis should get tender but not turn to mush.
Let everything cool for a couple of minutes before you dig in. These stuffed zucchini boats make a hearty main dish, and they look pretty nice on the table, too.
Kale and White Bean Soup
This soup is filling, warm, and honestly, just right for dinner. You only need a handful of basic ingredients—most folks probably have them sitting around already.
Start with 1 tablespoon of olive oil, 1 chopped onion, and 2 minced garlic cloves. Grab a large pot and heat up the oil over medium.
Toss in the onion and let it cook for about 3 minutes, until it softens up a bit. Stir in the garlic and give it another minute or so.
Pour in 4 cups of low-sodium chicken or vegetable broth. Add one 15-ounce can of white beans—make sure you rinse and drain them first. Chop up a bunch of kale and throw that in, too.
Let the soup come to a gentle boil. Once it’s bubbling, turn the heat down and let it simmer for 10 to 15 minutes. The kale should get nice and tender.
Season with a pinch of salt and pepper. If you’re into a brighter flavor, squeeze in some lemon juice—totally optional, but I like it.
Ladle the soup into bowls while it’s hot. If you’re craving extra protein, toss in some cooked shredded chicken. This soup is really good with a slice of whole grain bread on the side. Maybe even two slices, if you’re hungry.
Hi all! I’m Cora Benson, and I’ve been blogging about food, recipes and things that happen in my kitchen since 2019.