Crave Less with 13 Filling Recipes That Help You Stop Overeating for Good

You want meals that satisfy, not snacks that whisper “see you again in 30 minutes.” These 13 recipes pack fiber, protein, and healthy fats so you feel full, happy, and in control. They taste amazing, come together easily, and make leftovers you’ll actually want. Ready to eat well without white-knuckling your appetite? Let’s cook.

1. Hearty Sheet-Pan Salmon Bowls That Feel Like A Restaurant Night In

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These bowls check every box: rich protein from salmon, hearty sweet potatoes, and crunchy broccoli. The lemon-tahini drizzle ties everything together with a creamy, savory finish. Perfect for weeknights and meal prep alike.

Ingredients:

• 1 1/2 lb salmon fillet, cut into 4 portions
• 2 medium sweet potatoes, cubed
• 3 cups broccoli florets
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 1/3 cup tahini
• 1 lemon, juiced
• 2 tbsp warm water (more as needed)
• 1 tsp honey or maple syrup

Instructions:

1. Heat oven to 425°F. Toss sweet potatoes and broccoli with 1 tbsp olive oil, paprika, garlic powder, salt, and pepper on a sheet pan. Roast 15 minutes.
2. Push veggies to the sides and add salmon to the center. Drizzle with remaining oil and a pinch of salt. Roast 10–12 minutes until salmon flakes.
3. Whisk tahini, lemon juice, warm water, and honey until smooth. Thin with more water if needed.
4. Assemble bowls with salmon, veggies, and generous drizzle of tahini sauce.

Finish with a sprinkle of sesame seeds or chopped parsley. Swap broccoli for Brussels sprouts or cauliflower if that’s your vibe. FYI: cold leftovers taste amazing too.

2. One-Pot Lentil Bolognese That Hugs Your Pasta And Your Soul

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Classic comfort, upgraded with protein-packed lentils and loads of veggies. This sauce clings to pasta and keeps you full for hours. It freezes like a dream too.

Ingredients:

• 2 tbsp olive oil
• 1 medium onion, finely chopped
• 2 carrots, finely chopped
• 2 celery stalks, finely chopped
• 3 cloves garlic, minced
• 1 cup dry brown or green lentils, rinsed
• 1 (28-oz) can crushed tomatoes
• 2 tbsp tomato paste
• 2 1/2 cups vegetable broth
• 1 tsp Italian seasoning
• 1/2 tsp red pepper flakes (optional)
• Salt and pepper to taste
• 12 oz whole-wheat pasta of choice

Instructions:

1. Heat oil in a large pot over medium. Sauté onion, carrots, and celery 6–8 minutes until soft. Add garlic and cook 1 minute.
2. Stir in lentils, crushed tomatoes, tomato paste, broth, Italian seasoning, and red pepper flakes. Simmer covered 25–30 minutes until lentils are tender.
3. Meanwhile, cook pasta in salted water until al dente. Drain, reserving 1/2 cup pasta water.
4. Season sauce with salt and pepper. Toss with pasta and a splash of pasta water to marry it all together.

Top with a shower of Parmesan or a spoon of ricotta. Add mushrooms for umami or swap pasta for zoodles if you fancy a lighter base.

3. Big Breakfast Burritos That Don’t Need A Mid-Morning Snack

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These burritos pack eggs, beans, and veggies for a legit power breakfast. They freeze perfectly and reheat in minutes. Meal prep once, eat happily all week.

Ingredients:

• 1 tbsp olive oil
• 1/2 red onion, diced
• 1 red bell pepper, diced
• 2 cups baby spinach, chopped
• 8 large eggs, whisked
• 1 cup black beans, rinsed and drained
• 1/2 cup shredded cheddar or Monterey Jack
• 4 large whole-wheat tortillas
• Salt and pepper
• Salsa and hot sauce for serving

Instructions:

1. Warm oil in a skillet over medium. Sauté onion and pepper 5 minutes until soft. Toss in spinach until wilted.
2. Pour in eggs, season with salt and pepper, and scramble until just set. Stir in black beans and remove from heat.
3. Divide egg mixture among tortillas, sprinkle with cheese, and roll burritos tightly, tucking ends.
4. Toast burritos seam-side down in a dry skillet 2 minutes per side until golden.

Wrap extras in foil and freeze. Reheat in the oven, then add avocado, Greek yogurt, or extra salsa. IMO, a squeeze of lime makes them sing.

4. Crunchy Thai-Inspired Quinoa Salad That Actually Satisfies

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This colorful bowl hits sweet, salty, spicy, and crunchy notes. Quinoa and edamame bring the protein and fiber. The peanut-lime dressing? Dangerously good.

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 1/2 cups edamame, thawed
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 3 green onions, sliced
• 1/2 cup cilantro, chopped
• 1/3 cup peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1–2 tsp sriracha (optional)
• 2–3 tbsp warm water to thin

Instructions:

1. Cook quinoa in water according to package directions. Fluff and cool.
2. Whisk peanut butter, soy sauce, honey, lime juice, rice vinegar, sriracha, and warm water until smooth.
3. Toss quinoa with edamame, carrots, bell pepper, green onions, and cilantro. Add dressing and mix well.

Top with crushed peanuts and a squeeze of lime. Swap quinoa for farro or add shredded chicken if you want extra protein. Seriously, this one disappears at potlucks.

5. Cozy Turkey And White Bean Chili That Heats You From The Inside Out

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Lean ground turkey keeps it light while white beans make it satisfyingly thick. It’s weeknight-friendly and perfect for game days. Leftovers taste even better.

Ingredients:

• 1 tbsp olive oil
• 1 lb lean ground turkey
• 1 onion, diced
• 1 jalapeño, minced (optional)
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp oregano
• 1/2 tsp smoked paprika
• 2 (15-oz) cans white beans, drained and rinsed
• 1 (4-oz) can green chiles
• 4 cups chicken broth
• Salt and pepper to taste
• 1 lime, cut into wedges

Instructions:

1. Heat oil in a pot over medium-high. Brown turkey, breaking it up, 5–6 minutes.
2. Add onion, jalapeño, and garlic. Cook 3–4 minutes until soft. Stir in cumin, oregano, and smoked paprika for 30 seconds.
3. Add beans, green chiles, and broth. Simmer 20 minutes. Season to taste.

Top with Greek yogurt, shredded cheese, and a squeeze of lime. Add corn for sweetness, or toss in spinach at the end for extra veg.

6. Creamy Greek Yogurt Chicken Salad You’ll Actually Crave

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All the creamy chicken salad vibes without the heavy mayo crash. Grapes and almonds add crunch and sweetness. Serve it once and watch it become a lunch staple.

Ingredients:

• 3 cups cooked chicken, chopped or shredded
• 3/4 cup plain Greek yogurt
• 2 tbsp mayonnaise (optional for extra richness)
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1/2 cup red grapes, halved
• 1/3 cup celery, diced
• 1/4 cup toasted sliced almonds
• Salt and pepper to taste

Instructions:

1. Whisk yogurt, mayo, Dijon, and lemon juice in a bowl. Season with salt and pepper.
2. Fold in chicken, grapes, celery, and almonds until evenly coated.
3. Chill 20 minutes to let flavors mingle.

Serve in whole-grain pitas, on greens, or with crackers. Add chopped fresh dill or swap grapes for apple if you want more crunch.

7. Blackened Shrimp Tacos With Avocado Slaw That Hit Every Craving

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Spicy-sweet shrimp meet creamy avocado-lime slaw. They come together in 20 minutes, which feels like a magic trick. Taco night just got way more interesting.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/4 tsp cayenne (optional)
• Salt and pepper
• 2 cups shredded cabbage
• 1 avocado
• 2 tbsp Greek yogurt
• 2 tbsp lime juice
• 8 small corn tortillas
• Cilantro and hot sauce for topping

Instructions:

1. Toss shrimp with oil, chili powder, smoked paprika, garlic powder, cayenne, salt, and pepper.
2. Mash avocado with yogurt and lime juice. Toss with cabbage to make slaw. Season with salt.
3. Cook shrimp in a hot skillet 2 minutes per side until opaque.
4. Warm tortillas, add slaw and shrimp, then top with cilantro and hot sauce.

Add a sprinkle of cotija and extra lime. For extra staying power, serve with a side of black beans or grilled corn.

8. Veggie-Packed Frittata That Turns Leftovers Into Brunch Royalty

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This frittata uses whatever veg you’ve got and turns it into something fancy without trying. Eggs and cheese keep it satisfying and high-protein. Eat hot, room temp, or cold—no rules here.

Ingredients:

• 8 large eggs
• 1/4 cup milk
• 1 cup broccoli, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta, crumbled
• 2 tbsp olive oil
• Salt and pepper

Instructions:

1. Heat oven to 400°F. Whisk eggs, milk, salt, and pepper.
2. Sauté broccoli and onion in an oven-safe skillet with oil until tender. Add tomatoes.
3. Pour in egg mixture and sprinkle with feta. Cook 2 minutes, then transfer to oven and bake 10–12 minutes until set.

Serve with a small green salad or toast. Swap feta for goat cheese, and add herbs like basil or parsley for freshness.

9. Slow-Cooker Barbacoa Beef Bowls That Meal Prep Like A Boss

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Ultra-tender, deeply spiced beef you barely have to think about. Toss it in the slow cooker and walk away. It makes lunches you’ll be excited to eat all week.

Ingredients:

• 3 lb beef chuck roast, trimmed and cut into large chunks
• 1 onion, sliced
• 4 cloves garlic, minced
• 1–2 chipotle peppers in adobo, chopped, plus 1 tbsp adobo sauce
• 1/4 cup lime juice
• 1/4 cup beef broth
• 1 tbsp cumin
• 1 tsp oregano
• 1 tsp smoked paprika
• Salt and pepper
• 2 cups cooked brown rice or cauliflower rice
• Toppings: cilantro, corn, pico de gallo, avocado

Instructions:

1. Place onion in slow cooker. Season beef with salt and pepper and add on top.
2. Whisk garlic, chipotles, adobo, lime juice, broth, cumin, oregano, and smoked paprika. Pour over beef.
3. Cook on low 8 hours until fork-tender. Shred and return to juices.
4. Serve over rice with toppings of choice.

Add beans for extra fiber or swap beef for pork shoulder. Leftovers freeze beautifully, which is extremely convenient, trust me.

10. Creamy Tomato Chickpea Stew That’s Basically A Hug In A Bowl

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Silky coconut-tomato broth wraps around hearty chickpeas and greens. It’s rich but balanced and insanely simple. Keep pantry staples on hand and you’re halfway there.

Ingredients:

• 1 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tsp ground coriander
• 1 tsp cumin
• 1/2 tsp turmeric
• 1 (15-oz) can tomato sauce
• 1 (15-oz) can coconut milk
• 2 (15-oz) cans chickpeas, rinsed and drained
• 3 cups baby spinach
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Sauté onion in oil over medium heat 5 minutes. Add garlic and spices; cook 1 minute.
2. Stir in tomato sauce and coconut milk. Simmer 5 minutes.
3. Add chickpeas and simmer 10 minutes more. Stir in spinach to wilt.
4. Season and finish with a squeeze of lemon.

Serve with naan or over farro. Add roasted cauliflower or a diced sweet potato to bulk it up even more.

11. Garlicky Tuna And White Bean Panzanella That Eats Like Dinner

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Meaty tuna, creamy beans, and crunchy toasted bread cubes equals full-on satisfaction. The lemony dressing keeps it bright and not heavy. This one is picnic gold.

Ingredients:

• 4 cups day-old bread, cubed
• 2 tbsp olive oil
• 1 (5-oz) can tuna in olive oil, drained lightly
• 1 (15-oz) can cannellini beans, rinsed and drained
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/4 cup parsley, chopped
• 1 lemon, juiced
• 1 tsp Dijon mustard
• Salt and pepper

Instructions:

1. Toss bread with 1 tbsp olive oil and toast in a skillet until golden and crisp.
2. Whisk lemon juice, Dijon, remaining oil, salt, and pepper.
3. Combine bread, tuna, beans, tomatoes, onion, and parsley. Toss with dressing and let sit 10 minutes.

Add capers for briny pop or swap tuna for smoked salmon. The brief rest lets the bread soak up flavor without turning soggy.

12. Stuffed Sweet Potatoes With Spinach, Feta, And Walnut Crunch

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Roasted sweet potatoes become edible boats for salty feta, garlicky spinach, and crunchy walnuts. It’s simple, fast, and wildly satisfying. Perfect solo dinner material.

Ingredients:

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 3 cups baby spinach
• 2 cloves garlic, minced
• 1/2 cup feta, crumbled
• 1/3 cup toasted walnuts, chopped
• Salt and pepper
• Lemon wedges for serving

Instructions:

1. Heat oven to 425°F. Pierce sweet potatoes and bake 45–55 minutes until tender.
2. Sauté spinach in oil with garlic until wilted. Season with salt and pepper.
3. Split potatoes, fluff insides with a fork, and pile on spinach, feta, and walnuts.
4. Squeeze lemon over the top.

Add a dollop of Greek yogurt or drizzle of tahini. Want more protein? Toss in chickpeas or rotisserie chicken.

13. High-Fiber Overnight Oats That Keep You Full Till Lunch, Promise

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These oats deliver the slow-burn energy you want from breakfast. Chia seeds thicken everything into creamy perfection. You’ll prep them in five minutes and thank yourself tomorrow.

Ingredients:

• 1/2 cup old-fashioned oats
• 1 tbsp chia seeds
• 1/2 cup milk of choice
• 1/3 cup Greek yogurt
• 1 tsp honey or maple syrup
• 1/2 tsp vanilla extract
• 1/2 cup mixed berries (fresh or frozen)
• 1 tbsp almond butter or peanut butter

Instructions:

1. Stir oats, chia, milk, yogurt, honey, and vanilla in a jar.
2. Top with berries and nut butter. Seal and refrigerate overnight.
3. Stir in the morning and adjust consistency with a splash of milk.

Add a sprinkle of cinnamon or a few cacao nibs if you like it dessert-y. Make two jars while you’re at it because future-you will be thrilled, FYI.

Feeling inspired yet? These recipes keep you full with smart combos of fiber, protein, and healthy fats—no bland diet food in sight. Cook one tonight and watch your cravings chill out for good.