10-Minute Dinners

Jonathon KambourisJennifer Iserloh, SELF magazine

You can whip up these slimming meals in a blink and shed pounds almost as fast. Almost.

SALMON WITH AVOCADO-ORANGE SALSA: Salmon's omega-3 fatty acids may rev fat burn during workouts and help maintain calorie-torching muscle.

Ingredients:
• 2 oranges
• 2 Hass avocados, cubed
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro (packed)
• 4 3-oz skinless wild salmon fillets
• 1/2 teaspoon salt (divided)
• 4 teaspoons olive oil (divided)
• 8 cups baby spinach
• 2 cups thinly sliced carrots

Preparation: Heat oven to 450°. Peel and section 2 oranges over a bowl; place sections in bowl and squeeze juice from any pulp still attached to the rind. Add 2 cubed Hass avocados, 1/4 cup diced red onion and 1/4 cup packed cilantro, chopped; toss well. On each of four 12" x 12" sheets of aluminum foil, place one 3-oz skinless wild salmon fillet; top with 1/8 tsp salt and 1 tsp olive oil. Fold foil edges to seal; place foil packets on a baking sheet. Cook until salmon is pink inside but not translucent, 8 to 10 minutes. Carefully open packets. Serve each fillet over a salad of 2 cups baby spinach and 1/2 cup thinly sliced carrots; top each fillet with 1/4 of the salsa.

The skinny: 366 calories per serving, 20 g fat (3 g saturated), 25 g carbs, 11 g fiber, 24 g protein

See more: 20 Superfoods for Weight Loss

Jonathon KambourisCHICKEN KALE WRAPS: For only 34 calories per cup, the leaves deliver satisfying fiber and vitamin C, which may help burn fat.

Ingredients:
• 3 tablespoons balsamic vinegar
• 3 tablespoons light brown sugar
• 2 teaspoons cornstarch
• 2 teaspoons Dijon mustard
• 1 teaspoon salt
• 2 boneless, skinless chicken breasts (6 oz each)
• 1 cup yellow squash, diced
• 1 cup mango, diced
• 16 kale leaves (Lacinato or Italian)
• 2 tablespoons olive oil (divided)
• 16 toothpicks

Preparation: In a bowl, whisk together 3 tbsp balsamic vinegar, 3 tbsp light brown sugar, 2 tsp cornstarch, 2 tsp Dijon mustard and 1 tsp salt. Toss in 2 boneless, skinless chicken breasts (6 oz each), cut into long, thin strips. Heat a large skillet over high heat; add 1 tbsp olive oil and reduce heat to medium. Cook chicken strips in marinade, stirring often, until liquid is mostly absorbed, 3 to 4 minutes. In another bowl, combine 1 cup each diced yellow squash and diced mango. Place 2 large Lacinato or Italian kale leaves on counter with edges overlapping. Top with 1/8 of the chicken and 1/4 cup squash and mango mixture; fold over leaves to close and secure with 2 toothpicks. Repeat to make 8 wraps. In same skillet, heat 1 tbsp olive oil over high heat. Add wraps; cover and cook to soften kale, 1 to 2 minutes. Serve immediately.

The skinny: 359 calories per 2 wraps, 16 g fat (3 g saturated), 35 g carbs, 4 g fiber, 21 g protein

See more: The Flat-Abs-Fast Secret

Jonathon KambourisBEEF BOWL WITH PEANUTS: Peanuts are the ultimate hunger tamers, courtesy of their fiber, protein and healthy fats.

Ingredients:
• 2/3 cup short-grain brown rice
• 1 lb sirloin, thinly sliced
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons ginger, minced
• 1 tablespoon hot sauce
• 1 tablespoon cornstarch
• 1 yellow bell pepper
• 1 orange bell pepper
• 1 red bell pepper
• 2 tablespoons olive oil (divided)
• 4 tablespoons peanuts
• 4 sprigs cilantro

Preparation: Cook 2/3 cup short-grain brown rice as directed on package. In a bowl, toss 1 lb thinly sliced sirloin with 3 tbsp reduced-sodium soy sauce, 2 tbsp minced ginger, 2 tbsp hot sauce and 1 tbsp cornstarch. Seed and cut 1 yellow, 1 orange and 1 red bell pepper into medium strips. In a large skillet over high heat, heat 1 tbsp olive oil. Cook peppers, tossing, until soft, 2 to 3 minutes; transfer to a plate. Heat 1 tbsp olive oil in skillet over high heat. Cook beef, stirring, until browned but pink in the center, 2 to 3 minutes. Divide rice, peppers and beef among four bowls. Top each with 1 tbsp peanuts and 1 sprig cilantro.

The skinny: 430 calories per serving, 19 g fat (4 g saturated), 36 g carbs, 4 g fiber, 30 g protein

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