12 Filling Meals That Help You Stop Overeating at Night Tonight

Your late-night snack monster? Consider it handled. These 12 filling dinners pack fiber, protein, and flavor so you actually feel satisfied. We’re talking real meals that keep you full, not sad little salads pretending to be dinner. Ready to cook once and stop raiding the pantry at 10 p.m.?

1. Cozy Lentil Bolognese Over Garlicky Zoodles

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This bowl tastes like classic comfort food with a veggie twist. The hearty sauce hugs the noodles and brings that slow-simmered vibe without meat. Perfect for when you want pasta feels but also want to sleep great.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, finely diced
• 2 carrots, finely diced
• 2 celery stalks, finely diced
• 3 cloves garlic, minced
• 1 cup dry brown or green lentils, rinsed
• 1 (28-oz) can crushed tomatoes
• 1 tbsp tomato paste
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper (optional)
• 3 cups low-sodium vegetable broth
• 4 medium zucchini, spiralized
• 1/4 cup fresh basil, chopped
• Salt and black pepper to taste
• 2 tbsp grated Parmesan (optional)

Instructions:

1. Heat olive oil in a pot over medium. Sauté onion, carrots, and celery for 6–8 minutes until soft. Add garlic and cook 1 minute.
2. Stir in lentils, crushed tomatoes, tomato paste, oregano, red pepper, and broth. Bring to a boil, then simmer uncovered 25–30 minutes until lentils are tender and sauce thickens. Season with salt and pepper.
3. While it simmers, sauté zoodles in a large skillet for 2–3 minutes with a pinch of salt until just tender.
4. Toss zoodles with sauce. Top with basil and Parmesan if using.

Serve with a side of crisp greens. Want it heartier? Swap half the zoodles for whole-wheat spaghetti for extra staying power. FYI: leftovers taste even better.

2. Sheet-Pan Lemon Chicken With Crispy Chickpeas And Broccoli

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One pan. Zero fuss. The crispy chickpeas and juicy chicken deliver major crunch and protein, so you won’t go prowling for chips later.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 large broccoli crown, cut into florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• Zest and juice of 1 lemon
• 1/2 tsp cumin
• Salt and black pepper to taste
• 1/4 cup fresh parsley, chopped

Instructions:

1. Preheat oven to 425°F (220°C). Line a large sheet pan with parchment.
2. Toss chicken, chickpeas, and broccoli with olive oil, smoked paprika, garlic powder, cumin, salt, and pepper.
3. Spread in a single layer. Roast 20–25 minutes, flipping once, until chicken is cooked through and chickpeas crisp.
4. Toss with lemon zest and juice. Sprinkle with parsley.

Serve over warm quinoa or cauliflower rice. Add a dollop of Greek yogurt mixed with lemon and pepper for a creamy finish. Seriously good meal prep material.

3. Spicy Turkey Tacos With Black Beans And Crunchy Slaw

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Tacos that keep you full? Yep. Lean turkey and beans bring protein and fiber, while the slaw adds a fresh, tangy bite.

Ingredients:

• 1 lb lean ground turkey
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1 (15-oz) can black beans, drained and rinsed
• 8 small corn tortillas
• 2 cups shredded cabbage
• 1/4 cup Greek yogurt
• 2 tbsp lime juice
• 1 tbsp hot sauce (optional)
• Salt and black pepper to taste
• 1/4 cup cilantro, chopped

Instructions:

1. Heat oil in a skillet over medium. Sauté onion 3–4 minutes. Add garlic, turkey, chili powder, cumin, and smoked paprika. Cook until browned, 6–8 minutes.
2. Stir in black beans and 2 tbsp water. Simmer 2 minutes. Season with salt and pepper.
3. Mix cabbage, Greek yogurt, lime juice, hot sauce, and a pinch of salt to make slaw.
4. Warm tortillas, then fill with turkey-bean mix and slaw. Top with cilantro.

Level it up with sliced avocado for healthy fats that keep you full. Want it low-carb? Use lettuce cups instead of tortillas, IMO still delicious.

4. Creamy Mushroom Barley Risotto That Hugs You Back

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Barley risotto brings that creamy, cozy texture but with extra fiber to keep you satisfied. Earthy mushrooms and a touch of Parmesan make it feel fancy on a Tuesday.

Ingredients:

• 2 tbsp olive oil
• 1 tbsp butter
• 1 small shallot, minced
• 3 cups mixed mushrooms, sliced
• 1 cup pearled barley, rinsed
• 1/2 cup dry white wine (optional)
• 4 cups low-sodium vegetable or chicken broth, warmed
• 1/3 cup grated Parmesan
• 2 tbsp fresh parsley, chopped
• Salt and black pepper to taste

Instructions:

1. Heat oil and butter in a deep skillet over medium. Sauté shallot 2 minutes. Add mushrooms; cook until browned, 6–8 minutes.
2. Add barley and toast 1 minute. Pour in wine and stir until absorbed.
3. Add warm broth 1/2 cup at a time, stirring and letting it absorb before adding more, about 35–40 minutes until barley is tender and creamy.
4. Stir in Parmesan and parsley. Season with salt and pepper.

Top with a soft-cooked egg for extra protein. Short on time? Use quick-cooking barley and reduce simmer by 10 minutes.

5. Miso-Ginger Salmon Bowls With Brown Rice And Edamame

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These bowls bring sweet-salty umami and a ton of satisfying textures. The combo of salmon, rice, and edamame fills you up in the best way.

Ingredients:

• 4 salmon fillets (4–6 oz each)
• 2 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce or tamari
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 2 cups cooked brown rice
• 1 cup edamame, shelled
• 1 cup cucumber, sliced
• 1 medium carrot, shredded
• 1 tsp sesame oil
• 1 tbsp toasted sesame seeds

Instructions:

1. Whisk miso, honey, soy sauce, rice vinegar, and ginger.
2. Brush salmon with sauce and bake at 400°F (205°C) for 10–12 minutes until flaky.
3. Toss edamame with sesame oil and a pinch of salt.
4. Assemble bowls with brown rice, edamame, cucumber, carrot, and salmon. Sprinkle sesame seeds.

Add sliced avocado or steamed greens to up the fullness factor. Meal-prep tip: make extra rice and edamame for quick weeknight builds.

6. Hearty White Bean And Kale Tuscan Stew

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When you want a bowl that eats like a meal, this stew delivers. Thick, garlicky, and loaded with beans and greens, it keeps you satisfied for hours.

Ingredients:

• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, sliced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 tsp Italian seasoning
• 1/4 tsp red pepper flakes (optional)
• 1 (28-oz) can crushed tomatoes
• 4 cups low-sodium vegetable broth
• 2 (15-oz) cans cannellini beans, drained and rinsed
• 4 cups chopped kale, stems removed
• 1/2 cup small pasta (ditalini or orzo) or farro
• Salt and black pepper to taste
• 1/4 cup grated Parmesan (optional)

Instructions:

1. Heat oil in a pot over medium. Sauté onion, garlic, carrots, and celery for 6–8 minutes.
2. Add Italian seasoning and red pepper. Stir in tomatoes, broth, and beans. Simmer 10 minutes.
3. Add pasta and kale. Cook 8–10 minutes until pasta is tender. Season with salt and pepper.
4. Finish with Parmesan if desired.

Serve with a slice of toasted whole-grain bread to scoop up the goodness. Swap pasta for farro if you want even more chew and fiber.

7. Tofu And Veggie Peanut Stir-Fry You’ll Dream About

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Silky tofu, crunchy veggies, and a nutty sauce—this is fast, filling, and ridiculously tasty. The healthy fats keep hunger quiet all night.

Ingredients:

• 14 oz firm tofu, pressed and cubed
• 2 tbsp cornstarch
• 2 tbsp neutral oil
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 green onions, sliced
• 1/3 cup natural peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1 tsp fresh ginger, grated
• 1 clove garlic, minced
• 1/4–1/3 cup water, to thin
• 2 cups cooked brown rice or quinoa

Instructions:

1. Toss tofu with cornstarch and a pinch of salt.
2. Heat oil in a wok or skillet over medium-high. Crisp tofu on all sides, 6–8 minutes. Remove.
3. Stir-fry broccoli, pepper, and snap peas 3–4 minutes until tender-crisp.
4. Whisk peanut butter, soy sauce, maple syrup, rice vinegar, ginger, garlic, and water until smooth. Pour into pan, add tofu, and toss to coat.
5. Serve over brown rice or quinoa. Top with green onions.

Allergic to peanuts? Use almond butter or tahini. Add a squeeze of lime to brighten everything up—trust me.

8. Baked Sweet Potato Boats With Cottage Cheese And Salsa

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Low effort, high reward. Sweet, creamy, and packed with protein, these boats hit every craving without the late-night munchies.

Ingredients:

• 4 medium sweet potatoes
• 2 cups low-fat cottage cheese
• 1 cup tomato salsa
• 1 avocado, diced
• 1/4 cup cilantro, chopped
• 1 tsp chili powder
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (205°C). Pierce sweet potatoes with a fork and bake 45–55 minutes until tender.
2. Split potatoes lengthwise and fluff the insides with a fork. Season with salt, pepper, and chili powder.
3. Top with cottage cheese, salsa, avocado, and cilantro.

Add black beans or shredded chicken if you want extra protein. Shortcut: microwave the potatoes 8–10 minutes, then finish in the oven 10 minutes for crispy skins.

9. Greek-Inspired Chicken Meatballs With Orzo And Tzatziki

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Juicy meatballs with herby vibes meet lemony orzo for a dinner that feels like a mini getaway. Tzatziki cools everything down and adds protein.

Ingredients:

• 1 lb ground chicken
• 1/3 cup breadcrumbs (whole-wheat if possible)
• 1 egg
• 2 tbsp fresh dill, chopped
• 2 tbsp fresh parsley, chopped
• 2 cloves garlic, minced
• 1 tsp oregano
• Salt and black pepper to taste
• 1 cup orzo
• 1 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/2 cup tzatziki (store-bought or homemade)
• 1 lemon, cut into wedges

Instructions:

1. Preheat oven to 425°F (220°C). Line a sheet pan.
2. Mix chicken, breadcrumbs, egg, dill, parsley, garlic, oregano, salt, and pepper. Form 16 meatballs and place on the pan. Bake 14–16 minutes until cooked through.
3. Cook orzo according to package, drain, and toss with a little olive oil, salt, and pepper.
4. Serve meatballs over orzo with cucumber, tomatoes, and a big spoon of tzatziki. Squeeze lemon over top.

Add olives and crumbled feta for more Mediterranean flair. Swap orzo for farro if you want extra chew and fiber.

10. Smoky Bean And Quinoa Stuffed Peppers

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Colorful, satisfying, and totally meal-preppable. The quinoa-bean filling feels like a cozy burrito in pepper form—with built-in portion control.

Ingredients:

• 4 large bell peppers, tops removed and seeds out
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 cup cooked quinoa
• 1 (15-oz) can pinto or black beans, drained and rinsed
• 1 cup corn kernels (frozen works)
• 1 (8-oz) can tomato sauce
• 1/2 cup shredded cheese (cheddar or Monterey Jack)
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 400°F (205°C). Place peppers in a baking dish.
2. Sauté onion in olive oil 3–4 minutes. Add garlic, smoked paprika, and cumin; cook 1 minute.
3. Stir in quinoa, beans, corn, and tomato sauce. Season with salt and pepper.
4. Stuff peppers with the mixture. Top with cheese.
5. Bake 25–30 minutes until peppers are tender and cheese is bubbly.

Top with Greek yogurt and salsa. For extra oomph, mix chopped spinach into the filling—no one will complain.

11. Creamy Chicken And Veggie Cauliflower Gnocchi Skillet

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Store-bought cauliflower gnocchi gets the glow-up with chicken, veggies, and a light, creamy sauce. It eats rich but keeps things balanced.

Ingredients:

• 2 tbsp olive oil, divided
• 1 lb chicken breast, cut into bite-size pieces
• 1 (12–16 oz) bag cauliflower gnocchi
• 1 cup mushrooms, sliced
• 1 cup zucchini, half-moons
• 2 cups baby spinach
• 2 cloves garlic, minced
• 1/2 cup low-sodium chicken broth
• 1/3 cup light cream or half-and-half
• 1/4 cup grated Parmesan
• Salt and black pepper to taste
• Pinch red pepper flakes (optional)

Instructions:

1. Heat 1 tbsp oil in a large skillet over medium-high. Sear chicken until browned and cooked, 5–7 minutes. Remove.
2. Add remaining oil and pan-fry gnocchi per package until golden and crisp.
3. Add mushrooms, zucchini, and garlic. Cook 3–4 minutes.
4. Pour in broth and cream; simmer 2–3 minutes to thicken slightly.
5. Stir in spinach until wilted, then add chicken back. Finish with Parmesan, salt, pepper, and red pepper flakes.

Serve with a squeeze of lemon for brightness. Dairy-free? Use coconut milk and nutritional yeast instead of cream and Parmesan.

12. Satisfying Shrimp And White Bean Skillet With Tomatoes And Spinach

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Quick, garlicky, and packed with protein and fiber, this 20-minute skillet kills cravings fast. Juicy shrimp plus creamy beans equals magic.

Ingredients:

• 1 tbsp olive oil
• 1 lb shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 tsp red pepper flakes (optional)
• 1 (15-oz) can white beans, drained and rinsed
• 1 (14.5-oz) can diced tomatoes
• 3 cups baby spinach
• 1 tsp Italian seasoning
• Salt and black pepper to taste
• 2 tbsp fresh parsley, chopped

Instructions:

1. Heat oil in a large skillet over medium. Sauté garlic and red pepper 30 seconds.
2. Add shrimp, season with salt and pepper, and cook 2 minutes per side until opaque. Remove.
3. Add beans, tomatoes, and Italian seasoning. Simmer 5 minutes.
4. Stir in spinach to wilt. Return shrimp and toss. Adjust seasoning.

Serve with crusty whole-grain bread or over polenta. Want a creamier vibe? Stir in a spoonful of ricotta right before serving—chef’s kiss.

There you go—12 filling, flavor-packed dinners that keep late-night snacking off your radar. Cook a couple this week, stash leftovers, and watch your evenings get calmer (and tastier). Which one are you making first?