I need really yummy, okayish on the calories, dinner recipes! But nothing too healthy!

Oh I got hella recipes. Some questions for you, first, though:

1. How many people are you cooking for, is it just you?
2. Do you want recipes that you can eat all week, or do you like to cook more often than that?

OK!

I made a batch of kimchi jjigae this week for Korean week over at r/52weeksofcooking. I doubled the recipe, which made A LOT of food (over 2kg) for like 60cal per 100g. A hearty-size portion is about 500g, so about 300-350cal for that, and I served it over rice and ramen noodles for another 200-300 cal. I'd consider 600 calories for dinner to be a pretty light dinner. Can modify the spiciness level to your liking - if you're not into spicy, use mild kimchi and don't add the gochugaru (or gochujang, which is what I had on hand). You can probably get prepared kimchi at the grocery store/nearest Asian market if you don't want to make it yourself. I used a 1lb boneless pork roast that I had in the freezer, and I used a package of silken tofu, but I think I should probably have opted for a firmer one as it kind of fell apart. It wasn't terrible, though.

This vegetarian moussaka also made A Ton Of Food - we got 8 total servings out of it, I ended up freezing half of it and it reheated beautifully a few weeks later. It's about 400cal per serving, which is impressive considering the sheer quantity of bechamel sauce it's made with, and it's plenty filling.

Cincinnati-style chili is a monthly-ish staple in our house, my husband loves it and I'm a Cincinnati native so I'm legally required to also love it (not that I don't, I'm just tickled by how much he likes something I grew up eating). The key thing to remember is that Cincinnati chili is basically meat ragu with Greek spices in it, so a soupier texture is OK, but you can absolutely simmer it an extra hour or two if you want it thicker. It's traditionally served either on tiny hot dogs (a coney) or over spaghetti (a "way"), covered with finely-grated sharp cheddar cheese; diced red onion, black/kidney beans, and oyster crackers are optional. A three-way is spaghetti, chili, and cheese; four-ways add onion OR beans; five-ways add onion AND beans. Oyster crackers are good for crumbling on top if you like crackers in your soup. A three-way the way I make it comes out to about 700 calories - still not terrible for dinner IMO, but you can also be more conservative with the cheese than I usually am, LMAO. I usually go for two ounces, one is really plenty.

And finally, this bean and sausage pottage. I've made it a few times; we get 4-6 servings out of it, and I could probably make it lower-calorie by using the chicken sausage it calls for instead of pork, but I prefer pork sausage so I just deal with it. Maybe I'll give chicken sausage another try next time it comes up in the rotation, I just haven't cared for the ones I've tried in the past.

Do you use spices and herbs...marinades, etc. I make all kinds of good stuff that is both healthy and delicious...but yeah, just some plain old chicken and rice and broccoli is pretty boring.

I'm making broccoli beef tonight...some flat iron steak cut really thin across the grain and marinated in soy sauce for a bit and then stir fried in my wok with some toasted sesame oil while I blanch the broccoli. Once the beef is cooked almost through but not quite I pull it out and add thinly sliced sweet onion along with a bit more toasted sesame oil until soft and translucent and then add the blanched broccoli and stir fry that around the wok for 5 minutes or so before adding my sauce which is pretty much soy sauce, cornstarch, some brown sugar, garlic, and plenty of minced fresh ginger. Then throw the beef back in until cooked through and the sauce thickens and I serve over rice usually. I sometimes do this with chicken thighs as well.

It's also starting to get pretty nice out around here, so it's going to be burger grilling season here soon...might even do that Sunday evening. We're sans kids on Saturday night, so I'm going to sear some nice tuna steaks to medium rare and do some butter rice pilaf and some kind of veg.

Nutritious can also be very delicious and doesn't have to be boring at all.

https://www.fathead-movie.com/index.php/2013/06/30/weekend-bonus-the-older-brothers-oldest-sons-faux-carb-pizza/

<Meat toppings for added protein>

I always make burritos(or say beef roll) with wheat wrap(or sometimes vegetable wrap), lettuce, low-fat cheese, beef/chicken, and any vegetables I would like to add to the burritos. It's pretty fast and tasty, like the real calzones in D.P. Dough.