Low-Carb Recipes (Weight Management)

Spinach and Feta Scrambled Eggs

Preparation Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 large eggs
1 cup fresh spinach, chopped
1/2 cup crumbled feta cheese
2 tablespoons butter
Salt and black pepper to taste
Fresh basil leaves for garnish (optional)

Directions:

_In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and black pepper.

_In a non-stick skillet, melt the butter over medium heat. Add the chopped spinach and sauté for about 1-2 minutes until it wilts.

_Pour the beaten eggs into the skillet with the wilted spinach. Stir continuously with a spatula until the eggs start to set.

_When the eggs are almost cooked but still slightly runny, add the crumbled feta cheese. Continue to cook and stir until the eggs are fully set and the feta is slightly melted.

_Season with additional salt and black pepper to taste.

_Garnish with fresh basil leaves if desired.

Nutrition Facts (Per Serving):

Calories: 260
Total Fat: 21g
Saturated Fat: 11g
Cholesterol: 365mg
Sodium: 470mg
Total Carbohydrates: 2g
Dietary Fiber: 1g
Sugar: 0g
Protein: 16g

Avocado and Bacon Omelette

Preparation Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

4 large eggs
1 ripe avocado, sliced
4 slices of bacon
1/2 cup shredded cheddar cheese
2 tablespoons butter
Salt and black pepper to taste
Fresh chives for garnish (optional)

Directions:

_Cook the bacon in a skillet over medium heat until crispy. Remove the bacon from the skillet and drain on paper towels. Crumble it into small pieces.

_In a bowl, whisk the eggs until well beaten. Season with a pinch of salt and black pepper.

_In the same skillet, melt the butter over medium heat. Pour the beaten eggs into the skillet.

_As the eggs begin to set, add the sliced avocado, crumbled bacon, and shredded cheddar cheese on one half of the omelette.

_Carefully fold the other half of the omelette over the filling and cook until the cheese is melted, and the omelette is fully set.

_Season with additional salt and black pepper to taste.

_Garnish with fresh chives if desired.

Nutrition Facts (Per Serving):

Calories: 410
Total Fat: 34g
Saturated Fat: 15g
Cholesterol: 380mg
Sodium: 540mg
Total Carbohydrates: 7g
Dietary Fiber: 4g
Sugar: 1g
Protein: 20g

Greek Yogurt with Chia Seeds and Berries

Preparation Time: 5 minutes
Serves: 1

Ingredients:

1 cup Greek yogurt
2 tablespoons chia seeds
1/2 cup mixed berries (strawberries, blueberries, raspberries)
1 tablespoon honey (optional, for sweetness)
1/4 teaspoon vanilla extract (optional)

Directions:

_In a bowl, combine Greek yogurt and chia seeds. If you prefer your yogurt sweeter, add honey and vanilla extract, then mix well.

_Let the mixture sit for about 10 minutes, or refrigerate it overnight if you like a thicker consistency.

_Before serving, top the yogurt-chia seed mixture with mixed berries.

_Enjoy your nutritious and filling Greek yogurt with chia seeds and berries.

Nutrition Facts:

Calories: 350
Total Fat: 13g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 60mg
Total Carbohydrates: 44g
Dietary Fiber: 12g
Sugar: 26g
Protein: 19g

Smoked Salmon and Cream Cheese Roll-Ups

Preparation Time: 10 minutes
Serves: 2

Ingredients:

4 slices of smoked salmon
4 tablespoons cream cheese
1/2 cucumber, cut into thin strips
2 green onions, thinly sliced
2 tablespoons fresh dill, chopped
1 lemon, cut into wedges
Salt and black pepper to taste

Directions:

_Lay out the smoked salmon slices on a clean surface.

_Spread 1 tablespoon of cream cheese on each slice of smoked salmon.

_Place cucumber strips, green onions, and a pinch of fresh dill on top of the cream cheese.

_Season with a little salt and black pepper to taste.

_Roll up each slice of smoked salmon, enclosing the fillings.

_Slice each roll-up in half.

_Serve with lemon wedges on the side for added zest.

_Enjoy your delicious smoked salmon and cream cheese roll-ups.

Nutrition Facts (Per Serving):

Calories: 160
Total Fat: 11g
Saturated Fat: 6g
Cholesterol: 40mg
Sodium: 380mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugar: 2g
Protein: 11g

Cauliflower Hash Browns

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

2 cups riced cauliflower (fresh or frozen)
1/4 cup grated Parmesan cheese
1/4 cup almond flour
1 egg
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and black pepper to taste
Cooking spray or olive oil for frying

Directions:

_If using fresh cauliflower, pulse it in a food processor until it reaches a rice-like consistency. If using frozen cauliflower, thaw and squeeze out excess moisture.

_In a bowl, combine the riced cauliflower, grated Parmesan, almond flour, egg, garlic powder, onion powder, salt, and black pepper. Mix until a dough forms.

_Divide the mixture into 4 portions and shape them into hash brown patties.

_Heat a non-stick skillet over medium heat and grease it with cooking spray or olive oil.

_Cook the cauliflower hash browns for about 5-6 minutes on each side or until they turn golden brown and crispy.

_Serve your cauliflower hash browns hot with your choice of dipping sauce.

Nutrition Facts (Per Serving):

Calories: 160
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 56mg
Sodium: 250mg
Total Carbohydrates: 12g
Dietary Fiber: 5g
Sugar: 4g
Protein: 11g

Almond Flour Pancakes with Sugar-Free Syrup

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

1 cup almond flour
1 tablespoon sweetener (e.g., erythritol or stevia)
1/2 teaspoon baking powder
2 large eggs
1/4 cup unsweetened almond milk
1/2 teaspoon vanilla extract
Pinch of salt
Cooking spray or butter for greasing

Directions:

_In a mixing bowl, whisk together the almond flour, sweetener, and baking powder.

_In a separate bowl, whisk the eggs, almond milk, vanilla extract, and a pinch of salt.

_Combine the wet and dry ingredients and mix until a smooth batter forms.

_Heat a non-stick skillet over medium heat and grease it with cooking spray or butter.

_Pour 1/4 cup of the pancake batter into the skillet for each pancake.

_Cook for 2-3 minutes on each side or until they're golden brown.

_Serve your almond flour pancakes with sugar-free syrup or your favorite low-carb toppings.

Nutrition Facts (Per Serving):

Calories: 360
Total Fat: 30g
Saturated Fat: 3g
Cholesterol: 186mg
Sodium: 330mg
Total Carbohydrates: 9g
Dietary Fiber: 4g
Sugar: 1g
Protein: 16g

Spinach and Mushroom Breakfast Quesadilla

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

2 large whole-grain tortillas
4 large eggs
1 cup fresh spinach leaves
1 cup sliced mushrooms
1/2 cup shredded cheddar cheese
1/4 cup diced onions
Cooking spray or olive oil for frying
Salt and black pepper to taste

Directions:

_Heat a skillet over medium heat and spray it with cooking spray or olive oil.

_Sauté the diced onions and sliced mushrooms until they become tender.

_Add the fresh spinach and cook until it wilts.

_In a separate bowl, beat the eggs and season them with salt and black pepper.

_Pour the beaten eggs into the skillet and scramble them with the sautéed vegetables.

_Place one tortilla in the skillet and sprinkle half of the shredded cheddar cheese on it.

_Spread half of the scrambled egg and vegetable mixture on top of the cheese.

_Place the second tortilla on the mixture and press it down.

_Cook for about 2-3 minutes on each side or until the quesadilla turns golden brown.

_Remove from the skillet and slice it into wedges.

_Serve your spinach and mushroom breakfast quesadilla hot.

Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 20g
Saturated Fat: 9g
Cholesterol: 310mg
Sodium: 440mg
Total Carbohydrates: 18g
Dietary Fiber: 3g
Sugar: 3g
Protein: 23g

Zucchini Noodle Breakfast Bowl

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

2 medium zucchinis, spiralized into noodles
4 large eggs
1/2 cup cherry tomatoes, halved
1/4 cup crumbled feta cheese
2 tablespoons fresh basil, chopped
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

_Heat a large skillet over medium heat and add the olive oil.

_Add the zucchini noodles and sauté for about 3-5 minutes until they become tender but still slightly crisp.

_While the zucchini noodles cook, crack the eggs into a bowl and scramble them.

_Push the zucchini noodles to the sides of the skillet to create space for the eggs.

_Pour the scrambled eggs into the center of the skillet and cook until they are fully set, stirring occasionally.

_Season the eggs with salt and black pepper.

_Divide the zucchini noodles and scrambled eggs into two bowls.

_Top with cherry tomatoes, crumbled feta cheese, and fresh basil.

_Serve your zucchini noodle breakfast bowl hot.

Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 21g
Saturated Fat: 6g
Cholesterol: 376mg
Sodium: 320mg
Total Carbohydrates: 10g
Dietary Fiber: 3g
Sugar: 5g
Protein: 14g

Spinach and Cheese Stuffed Bell Peppers

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 2

Ingredients:

2 large bell peppers
2 cups fresh spinach
1 cup low-fat cottage cheese
1/2 cup shredded mozzarella cheese
1/4 cup diced onions
2 cloves garlic, minced
1/2 teaspoon dried oregano
Salt and black pepper to taste

Directions:

_Preheat your oven to 375°F (190°C).

_Cut the tops off the bell peppers and remove the seeds and membranes. Set them aside.

_In a skillet, sauté the diced onions and minced garlic until they become translucent.

_Add fresh spinach to the skillet and cook until it wilts.

_In a bowl, mix the sautéed vegetables with low-fat cottage cheese, shredded mozzarella cheese, dried oregano, salt, and black pepper.

_Stuff the bell peppers with the spinach and cheese mixture.

_Place the stuffed bell peppers in a baking dish and cover it with foil.

_Bake for about 20-25 minutes, then remove the foil and bake for an additional 5 minutes until the peppers are tender and the cheese is bubbly and slightly golden.

_Serve your spinach and cheese stuffed bell peppers hot.

Nutrition Facts (Per Serving):

Calories: 250
Total Fat: 7g
Saturated Fat: 4g
Cholesterol: 30mg
Sodium: 610mg
Total Carbohydrates: 25g
Dietary Fiber: 8g
Sugar: 10g
Protein: 22g

Broccoli and Cheddar Frittata

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

4 large eggs
2 cups broccoli florets, steamed and chopped
1/2 cup shredded cheddar cheese
1/4 cup diced onions
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

_Preheat your broiler.

_In an ovenproof skillet, heat the olive oil over medium heat.

_Sauté the diced onions and minced garlic until they become translucent.

_Add the steamed and chopped broccoli florets and cook for an additional 2 minutes.

_In a bowl, beat the eggs and season them with salt and black pepper.

_Pour the beaten eggs into the skillet with the vegetables and cook for about 4-5 minutes until the edges are set.

_Sprinkle the shredded cheddar cheese on top of the frittata.

_Place the skillet under the broiler for about 2-3 minutes until the frittata is fully set and the cheese is melted and slightly golden.

_Carefully remove the skillet from the broiler (use an oven mitt), slice the frittata into wedges, and serve.

Nutrition Facts (Per Serving):

Calories: 340
Total Fat: 26g
Saturated Fat: 10g
Cholesterol: 360mg
Sodium: 390mg
Total Carbohydrates: 8g
Dietary Fiber: 3g
Sugar: 3g
Protein: 20g

Caprese Breakfast Skewers

Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

12 cherry tomatoes
12 small fresh mozzarella balls
12 fresh basil leaves
Balsamic glaze
Salt and black pepper to taste

Directions:

_Assemble the skewers by threading one cherry tomato, one mozzarella ball, and one fresh basil leaf onto each skewer, alternating the ingredients.

_Arrange the skewers on a serving platter.

_Drizzle the caprese skewers with balsamic glaze and season with a pinch of salt and black pepper.

_Serve your Caprese breakfast skewers as a delicious and refreshing appetizer.

Nutrition Facts (Per Serving):

Calories: 170
Total Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
Sodium: 190mg
Total Carbohydrates: 6g
Dietary Fiber: 1g
Sugar: 3g
Protein: 8g

Cucumber and Cream Cheese Sandwiches

Preparation Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Serves: 2

Ingredients:

4 slices of whole wheat bread
1/2 cucumber, thinly sliced
4 tablespoons cream cheese
Fresh dill for garnish (optional)
Salt and black pepper to taste

Directions:

_Spread 2 tablespoons of cream cheese on each slice of whole wheat bread.

_Arrange the thinly sliced cucumber on two of the bread slices.

_Sprinkle a pinch of salt and black pepper on the cucumber slices.

_Place the other bread slices on top to create sandwiches.

_If desired, garnish with fresh dill.

_Cut the sandwiches in half and serve your refreshing Cucumber and Cream Cheese Sandwiches.

Nutrition Facts (Per Serving):

Calories: 240
Total Fat: 14g
Saturated Fat: 7g
Cholesterol: 35mg
Sodium: 350mg
Total Carbohydrates: 23g
Dietary Fiber: 4g
Sugar: 5g
Protein: 7g

Sausage and Pepper Breakfast Casserole

Preparation Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

6 eggs
1/2 cup milk
1/2 cup shredded cheddar cheese
4 sausages, cooked and sliced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 onion, diced
2 cloves garlic, minced
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

_Preheat your oven to 350°F (175°C).

_In a large skillet, heat the olive oil over medium heat.

_Add the diced onion, garlic, and bell peppers. Sauté until they become tender, about 5 minutes.

_In a bowl, beat the eggs, and then add the milk, cheddar cheese, salt, and black pepper.

_Grease a baking dish and place the cooked sausages on the bottom.

_Top the sausages with the sautéed vegetables.

_Pour the egg mixture over the sausages and vegetables.

_Bake the casserole for about 30-35 minutes until the eggs are set and the top is golden.

_Let it cool for a few minutes before serving.

Nutrition Facts (Per Serving):

Calories: 380
Total Fat: 28g
Saturated Fat: 9g
Cholesterol: 305mg
Sodium: 530mg
Total Carbohydrates: 9g
Dietary Fiber: 2g
Sugar: 4g
Protein: 23g

Baked Eggs in Avocado

Preparation Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

2 ripe avocados
4 large eggs
Salt and black pepper to taste
Optional toppings: chopped chives, grated cheese, salsa, or hot sauce

Directions:

_Preheat your oven to 425°F (220°C).

_Slice the avocados in half and remove the pits.

_Scoop out some of the flesh from each avocado half to create a larger well for the eggs. Be careful not to remove too much.

_Place the avocado halves in a baking dish to keep them stable. If they wobble, you can level the bottoms by slicing a small portion off the bottom.

_Crack one egg into each avocado half.

_Season with a pinch of salt and black pepper.

_Place the baking dish in the oven and bake for about 15 minutes or until the eggs reach your desired level of doneness.

_If you like, add your choice of toppings such as chopped chives, grated cheese, salsa, or hot sauce.

_Serve your Baked Eggs in Avocado immediately, while they're still warm.

Nutrition Facts (Per Serving):

Calories: 340
Total Fat: 29g
Saturated Fat: 6g
Cholesterol: 327mg
Sodium: 150mg
Total Carbohydrates: 14g
Dietary Fiber: 10g
Sugar: 1g
Protein: 10g

Coconut Flour Waffles with Fresh Berries

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

1/4 cup coconut flour
1/4 teaspoon baking powder
Pinch of salt
3 large eggs
1/4 cup unsweetened almond milk (or any milk of your choice)
1 tablespoon coconut oil, melted
1 tablespoon honey or maple syrup (optional)
1/2 teaspoon vanilla extract
Fresh berries for topping
Maple syrup or honey for drizzling (optional)

Directions:

_Preheat your waffle iron according to the manufacturer's instructions.

_In a mixing bowl, whisk together the coconut flour, baking powder, and a pinch of salt.

_In another bowl, beat the eggs, and then add the almond milk, melted coconut oil, honey (if using), and vanilla extract. Mix well.

_Add the wet ingredients to the dry ingredients and stir until you have a smooth batter. Let it sit for a couple of minutes to thicken.

_Grease your waffle iron with a little coconut oil.

_Pour the waffle batter onto the hot waffle iron and cook until golden brown and crispy.

_Carefully remove the waffles from the iron.

_Top your Coconut Flour Waffles with fresh berries and drizzle with maple syrup or honey, if desired.

_Serve while they're warm and enjoy!

Nutrition Facts (Per Serving):

Calories: 270
Total Fat: 15g
Saturated Fat: 8g
Cholesterol: 250mg
Sodium: 280mg
Total Carbohydrates: 23g
Dietary Fiber: 10g
Sugar: 7g
Protein: 14g

Grilled Chicken Breast with Sautéed Spinach

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

2 boneless, skinless chicken breasts
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and black pepper to taste
8 cups fresh spinach leaves
2 cloves garlic, minced
1 lemon, juiced

Directions:

_Preheat your grill to medium-high heat.

_In a small bowl, mix together the olive oil, garlic powder, paprika, salt, and black pepper.

_Brush the chicken breasts with the olive oil mixture.

_Grill the chicken for about 6-8 minutes per side or until the internal temperature reaches 165°F (74°C) and the juices run clear. The cooking time may vary depending on the thickness of the chicken breasts.

_While the chicken is grilling, heat a large skillet over medium heat. Add a bit of olive oil and the minced garlic. Sauté the garlic for about 30 seconds or until fragrant.

_Add the fresh spinach to the skillet and cook until it wilts, which should take about 2-3 minutes.

_Drizzle the sautéed spinach with lemon juice and season with salt and pepper.

_Once the chicken is done, let it rest for a few minutes before slicing it.

_Serve the grilled chicken breasts alongside the sautéed spinach.

Nutrition Facts (Per Serving):

Calories: 295
Total Fat: 13g
Saturated Fat: 2g
Cholesterol: 81mg
Sodium: 319mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 1g
Protein: 37g

Baked Salmon with Broccoli and Lemon-Dill Sauce

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 2

Ingredients:

2 salmon fillets (6-8 ounces each)
2 cups fresh broccoli florets
1 tablespoon olive oil
Salt and black pepper to taste
For the Lemon-Dill Sauce:
1/4 cup plain Greek yogurt
1 tablespoon lemon juice
1 teaspoon dried dill
Salt to taste

Directions:

_Preheat your oven to 400°F (200°C).

_Season the salmon fillets with salt and black pepper.

_Place the salmon and fresh broccoli florets on a baking sheet lined with parchment paper.

_Drizzle olive oil over the salmon and broccoli.

_Bake for 15-20 minutes or until the salmon easily flakes with a fork and the broccoli is tender.

_While the salmon and broccoli are baking, prepare the Lemon-Dill Sauce. In a small bowl, mix the Greek yogurt, lemon juice, dried dill, and a pinch of salt.

_Once the salmon and broccoli are done, remove them from the oven.

_Serve the baked salmon and broccoli with the Lemon-Dill Sauce on the side.

Nutrition Facts (Per Serving):

Calories: 380
Total Fat: 17g
Saturated Fat: 3g
Cholesterol: 98mg
Sodium: 174mg
Total Carbohydrates: 9g
Dietary Fiber: 3g
Sugar: 3g
Protein: 44g

Turkey and Avocado Lettuce Wraps

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 2

Ingredients:

1 pound ground turkey
1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
Salt and black pepper to taste
1 large avocado, sliced
8 large lettuce leaves (such as iceberg or butter lettuce)
Salsa, for serving

Directions:

_In a large skillet, heat olive oil over medium-high heat.

_Add chopped onion and minced garlic to the skillet. Sauté for about 2-3 minutes until the onion is soft and translucent.

_Add ground turkey to the skillet, breaking it apart with a spatula. Cook until it's no longer pink, usually about 5-7 minutes.

_Season the turkey with ground cumin, chili powder, paprika, salt, and black pepper. Stir well to combine and let it cook for another 2-3 minutes.

_Remove the skillet from heat.

_To assemble the wraps, place a lettuce leaf on a plate, add a spoonful of the turkey mixture, top with sliced avocado, and drizzle with salsa.

_Roll up the lettuce leaves, and they are ready to serve.

Nutrition Facts (Per Serving):

Calories: 340
Total Fat: 20g
Saturated Fat: 4g
Cholesterol: 84mg
Sodium: 142mg
Total Carbohydrates: 13g
Dietary Fiber: 7g
Sugar: 3g
Protein: 30g

Grilled Tofu and Vegetable Skewers

Preparation Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

14 oz (400g) extra-firm tofu, cubed
2 zucchinis, cut into rounds
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon dried oregano
1 teaspoon garlic powder
Salt and black pepper to taste
Wooden skewers, soaked in water

Directions:

_Preheat your grill to medium-high heat.

_In a bowl, whisk together olive oil, balsamic vinegar, dried oregano, garlic powder, salt, and black pepper to create the marinade.

_Thread the tofu, zucchini, bell peppers, and red onion alternately onto the soaked wooden skewers.

_Brush the skewers with the marinade, ensuring they are well coated.

_Grill the skewers for about 5 minutes per side or until the vegetables are tender and have grill marks.

_Once done, remove the skewers from the grill.

_Serve the grilled tofu and vegetable skewers hot.

Nutrition Facts (Per Serving):

Calories: 264
Total Fat: 19g
Saturated Fat: 2g
Sodium: 46mg
Total Carbohydrates: 18g
Dietary Fiber: 4g
Sugar: 8g
Protein: 11g

Mixed Greens Salad with Grilled Shrimp

Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined
6 cups mixed greens (e.g., spinach, arugula, romaine)
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup feta cheese, crumbled
1/4 cup balsamic vinaigrette dressing
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

_Preheat your grill to medium-high heat.

_Season the shrimp with olive oil, salt, and black pepper.

_Grill the shrimp for about 2-3 minutes per side or until they turn pink and opaque.

_In a large salad bowl, combine the mixed greens, cherry tomatoes, red onion, and feta cheese.

_Drizzle the balsamic vinaigrette dressing over the salad and toss gently to combine.

_Once the shrimp are done, place them on top of the salad.

_Serve your mixed greens salad with grilled shrimp immediately.

Nutrition Facts (Per Serving):

Calories: 265
Total Fat: 15g
Saturated Fat: 3g
Cholesterol: 173mg
Sodium: 374mg
Total Carbohydrates: 13g
Dietary Fiber: 2g
Sugar: 6g
Protein: 20g

Zucchini Noodles with Pesto and Cherry Tomatoes

Preparation Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

4 large zucchinis
1 cup cherry tomatoes, halved
1/4 cup pesto sauce
2 tablespoons pine nuts, toasted
1/4 cup grated Parmesan cheese
Salt and black pepper to taste

Directions:

_Use a spiralizer or a julienne peeler to create zucchini noodles.

_Heat a large skillet over medium-high heat.

_Add the zucchini noodles and cook for about 2-3 minutes until they become slightly tender but still crisp. Drain any excess liquid.

_Toss the zucchini noodles with cherry tomatoes and pesto sauce in the skillet. Cook for an additional 2 minutes, allowing the tomatoes to soften.

_Season with salt and black pepper to taste.

_Divide the zucchini noodles and cherry tomatoes among four plates.

_Top with toasted pine nuts and grated Parmesan cheese.

_Serve the zucchini noodles with pesto and cherry tomatoes hot.

Nutrition Facts (Per Serving):

Calories: 169
Total Fat: 13g
Saturated Fat: 3g
Sodium: 191mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 4g
Protein: 5g

Chicken and Vegetable Stir-Fry (with Minimal Sauce)

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 pound boneless, skinless chicken breast, thinly sliced
2 cups broccoli florets
1 red bell pepper, thinly sliced
1 cup snap peas
1 cup carrots, thinly sliced
2 tablespoons vegetable oil
2 cloves garlic, minced
1 teaspoon ginger, minced
Salt and black pepper to taste
1/4 cup low-sodium soy sauce
2 tablespoons hoisin sauce
1 teaspoon sesame oil
1 tablespoon cornstarch
Sesame seeds (for garnish, optional)
Sliced green onions (for garnish, optional)

Directions:

_In a small bowl, whisk together the soy sauce, hoisin sauce, sesame oil, and cornstarch to create the sauce. Set it aside.

_Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.

_Add the chicken and stir-fry for about 5-6 minutes or until it's cooked through. Remove the cooked chicken from the skillet and set it aside.

_In the same skillet, add the remaining 1 tablespoon of vegetable oil.

_Add the garlic and ginger and stir-fry for about 30 seconds until fragrant.

_Add the broccoli, red bell pepper, snap peas, and carrots. Stir-fry for about 5-6 minutes or until the vegetables are crisp-tender.

_Return the cooked chicken to the skillet with the vegetables.

_Pour the sauce over the chicken and vegetables. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats everything evenly.

_Season with salt and black pepper to taste.

_Garnish with sesame seeds and sliced green onions if desired.

_Serve your chicken and vegetable stir-fry immediately.

Nutrition Facts (Per Serving):

Calories: 280
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 65mg
Sodium: 760mg
Total Carbohydrates: 20g
Dietary Fiber: 4g
Sugar: 6g
Protein: 30g

Spinach and Feta Stuffed Chicken Breast

Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
2 cups fresh spinach leaves
1 cup feta cheese, crumbled
2 cloves garlic, minced
1 tablespoon olive oil
Salt and black pepper to taste
2 tablespoons olive oil (for searing)
Toothpicks

Directions:

_Preheat your oven to 375°F (190°C).

_In a skillet, heat 1 tablespoon of olive oil over medium heat.

_Add minced garlic and spinach. Sauté for 2-3 minutes until the spinach is wilted. Remove from heat.

_Butterfly each chicken breast, creating a pocket.

_Stuff each chicken breast with an equal portion of the sautéed spinach and feta cheese.

_Use toothpicks to secure the stuffed chicken breasts, ensuring the filling is enclosed.

_Season the chicken breasts with salt and black pepper.

_Heat 2 tablespoons of olive oil in an ovenproof skillet over medium-high heat.

_Add the stuffed chicken breasts and sear them for 2-3 minutes on each side until they are golden brown.

_Transfer the skillet to the preheated oven.

_Bake for about 20-25 minutes until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

_Remove the toothpicks before serving.

_Serve your spinach and feta stuffed chicken breasts hot.

Nutrition Facts (Per Serving):

Calories: 304
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 94mg
Sodium: 463mg
Total Carbohydrates: 1g
Dietary Fiber: 1g
Sugar: 0g
Protein: 40g

Baked Cod with Asparagus

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 cod fillets (about 6 oz each)
1 bunch asparagus, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
Zest of 1 lemon
Juice of 1 lemon
1 teaspoon dried oregano
Salt and black pepper to taste
Lemon slices (for garnish, optional)
Fresh parsley (for garnish, optional)

Directions:

_Preheat your oven to 375°F (190°C).

_In a large mixing bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, dried oregano, salt, and black pepper.

_Add the trimmed asparagus to the bowl and toss to coat with the mixture.

_Lay the marinated asparagus on a baking sheet.

_Place the cod fillets on top of the asparagus.

_Drizzle any remaining marinade over the cod fillets.

_Season the cod with a little more salt and black pepper.

_Bake for about 15-20 minutes or until the cod is cooked through and flakes easily with a fork.

_If desired, garnish with lemon slices and fresh parsley before serving.

_Serve your baked cod with asparagus immediately.

Nutrition Facts (Per Serving):

Calories: 256
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 65mg
Sodium: 135mg
Total Carbohydrates: 6g
Dietary Fiber: 3g
Sugar: 2g
Protein: 38g

Grilled Portobello Mushrooms with Goat Cheese

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 large Portobello mushrooms, stems removed
2 tablespoons olive oil
2 cloves garlic, minced
Salt and black pepper to taste
4 oz goat cheese, crumbled
2 tablespoons fresh parsley, chopped (for garnish, optional)

Directions:

_Preheat your grill to medium-high heat.

_In a small bowl, combine the olive oil and minced garlic.

_Brush the Portobello mushroom caps with the garlic-infused olive oil. Season with salt and black pepper.

_Grill the mushrooms for about 4-5 minutes on each side, or until they're tender and have grill marks.

_While the mushrooms are still hot, sprinkle crumbled goat cheese on top.

_Garnish with fresh parsley if desired.

_Serve your grilled Portobello mushrooms with goat cheese hot.

Nutrition Facts (Per Serving):

Calories: 174
Total Fat: 14g
Saturated Fat: 5g
Cholesterol: 13mg
Sodium: 103mg
Total Carbohydrates: 5g
Dietary Fiber: 1g
Sugar: 3g
Protein: 6g

Shrimp and Asparagus Sauté

Preparation Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined
1 pound asparagus spears, trimmed and cut into 2-inch pieces
2 tablespoons olive oil
3 cloves garlic, minced
Zest and juice of 1 lemon
Salt and black pepper to taste
1/4 teaspoon red pepper flakes (optional)
Fresh parsley (for garnish, optional)

Directions:

_In a large skillet, heat the olive oil over medium-high heat.

_Add the minced garlic and sauté for about 30 seconds until fragrant.

_Add the asparagus and cook for 3-4 minutes, or until they begin to soften.

_Add the shrimp and cook for an additional 3-4 minutes until they turn pink and opaque.

_Zest the lemon over the shrimp and asparagus, then drizzle with lemon juice.

_Season with salt and black pepper. Add red pepper flakes for some heat if desired.

_Garnish with fresh parsley before serving.

_Serve your shrimp and asparagus sauté hot.

Nutrition Facts (Per Serving):

Calories: 195
Total Fat: 9g
Saturated Fat: 1g
Cholesterol: 190mg
Sodium: 181mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 2g
Protein: 24g

Cucumber and Tomato Salad with Feta

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

2 cucumbers, sliced
2 cups cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup crumbled feta cheese
1/4 cup fresh parsley, chopped
3 tablespoons olive oil
2 tablespoons red wine vinegar
Salt and black pepper to taste

Directions:

_In a large salad bowl, combine the cucumber slices, halved cherry tomatoes, and thinly sliced red onion.

_In a small bowl, whisk together the olive oil, red wine vinegar, salt, and black pepper.

_Drizzle the dressing over the salad.

_Add the crumbled feta cheese and fresh parsley.

_Toss the salad gently to combine all the ingredients.

_Serve your cucumber and tomato salad with feta immediately.

Nutrition Facts (Per Serving):

Calories: 190
Total Fat: 13g
Saturated Fat: 4g
Cholesterol: 17mg
Sodium: 245mg
Total Carbohydrates: 14g
Dietary Fiber: 3g
Sugar: 7g
Protein: 5g

Caprese Salad with Balsamic Glaze

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

4 large ripe tomatoes, sliced
1 pound fresh mozzarella cheese, sliced
1 cup fresh basil leaves
1/4 cup extra-virgin olive oil
2 tablespoons balsamic glaze
Salt and black pepper to taste

Directions:

_Arrange the tomato slices, mozzarella slices, and fresh basil leaves on a serving platter, alternating them.

_Drizzle extra-virgin olive oil over the salad.

_Drizzle balsamic glaze over the tomatoes, mozzarella, and basil.

_Season with salt and black pepper to taste.

_Serve your Caprese Salad with Balsamic Glaze as an appetizer or side dish.

Nutrition Facts (Per Serving):

Calories: 398
Total Fat: 31g
Saturated Fat: 14g
Cholesterol: 72mg
Sodium: 362mg
Total Carbohydrates: 11g
Dietary Fiber: 2g
Sugar: 7g
Protein: 21g

Egg Salad Lettuce Wraps

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

8 hard-boiled eggs, chopped
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons green onions, chopped
1/4 cup celery, finely chopped
Salt and black pepper to taste
8 large lettuce leaves (butter or iceberg lettuce works well)

Directions:

_In a mixing bowl, combine the chopped hard-boiled eggs, mayonnaise, Dijon mustard, green onions, and celery.

_Mix until all the ingredients are well combined.

_Season the egg salad with salt and black pepper to taste.

_Spoon the egg salad into the lettuce leaves, creating wraps.

_Serve your Egg Salad Lettuce Wraps as a low-carb, high-protein meal.

Nutrition Facts (Per Serving):

Calories: 311
Total Fat: 26g
Saturated Fat: 5g
Cholesterol: 394mg
Sodium: 410mg
Total Carbohydrates: 4g
Dietary Fiber: 1g
Sugar: 2g
Protein: 15g

Tuna Salad with Mixed Greens

Preparation Time: 10 minutes
Total Time: 10 minutes
Serves: 4

Ingredients:

2 cans (5 oz each) tuna, drained and flaked
4 cups mixed greens (lettuce, spinach, arugula, etc.)
1 cup cherry tomatoes, halved
1/2 cucumber, sliced
1/4 red onion, thinly sliced
1/4 cup Kalamata olives, pitted
1/4 cup feta cheese, crumbled
2 tablespoons extra-virgin olive oil
2 tablespoons balsamic vinegar
Salt and black pepper to taste

Directions:

_In a large salad bowl, combine the mixed greens, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.

_In a small bowl, whisk together the extra-virgin olive oil and balsamic vinegar to create the dressing.

_Add the drained and flaked tuna to the salad.

_Drizzle the dressing over the salad and tuna.

_Season with salt and black pepper to taste.

_Toss the salad gently to combine all the ingredients.

_Serve your Tuna Salad with Mixed Greens as a healthy and protein-packed meal.

Nutrition Facts (Per Serving):

Calories: 300
Total Fat: 18g
Saturated Fat: 4g
Cholesterol: 39mg
Sodium: 662mg
Total Carbohydrates: 17g
Dietary Fiber: 4g
Sugar: 7g
Protein: 22g

Grilled Chicken with Asparagus

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
1 pound fresh asparagus, trimmed
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried thyme
Salt and black pepper to taste
Lemon wedges for serving

Directions:

_Preheat your grill to medium-high heat.

_In a bowl, combine olive oil, minced garlic, dried thyme, salt, and black pepper.

_Brush the chicken breasts and asparagus with the olive oil mixture.

_Place the chicken breasts on the grill and cook for about 6-8 minutes per side or until they reach an internal temperature of 165°F (75°C) and are no longer pink in the center.

_Grill the asparagus alongside the chicken for about 3-5 minutes or until they become tender and slightly charred.

_Serve the grilled chicken with asparagus and lemon wedges.

Nutrition Facts (Per Serving):

Calories: 272
Total Fat: 11g
Saturated Fat: 2g
Cholesterol: 83mg
Sodium: 198mg
Total Carbohydrates: 4g
Dietary Fiber: 2g
Sugar: 1g
Protein: 38g

Zucchini Noodles with Pesto

Preparation Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Serves: 4

Ingredients:

4 medium zucchinis, spiralized into noodles
1/2 cup basil pesto
1/4 cup grated Parmesan cheese
Salt and black pepper to taste
Cherry tomatoes for garnish

Directions:

_Heat a large skillet over medium-high heat.

_Add the zucchini noodles to the skillet and cook for about 3-5 minutes, tossing them until they are heated through and slightly softened.

_Stir in the basil pesto and toss the noodles to coat them evenly.

_Season with salt and black pepper to taste.

_Serve the zucchini noodles with a sprinkle of grated Parmesan cheese and garnish with cherry tomatoes.

Nutrition Facts (Per Serving):

Calories: 254
Total Fat: 22g
Saturated Fat: 4g
Cholesterol: 6mg
Sodium: 434mg
Total Carbohydrates: 8g
Dietary Fiber: 2g
Sugar: 5g
Protein: 5g

Baked Salmon with Dill

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

4 salmon fillets (6 oz each)
2 tablespoons olive oil
2 tablespoons fresh dill, chopped
2 cloves garlic, minced
Salt and black pepper to taste
Lemon wedges for serving

Directions:

_Preheat your oven to 375°F (190°C).

_In a small bowl, mix together olive oil, chopped dill, minced garlic, salt, and black pepper.

_Place the salmon fillets on a baking sheet lined with parchment paper.

_Brush the salmon fillets with the olive oil mixture.

_Bake the salmon in the preheated oven for about 12-15 minutes or until they easily flake with a fork.

_Serve the baked salmon with lemon wedges.

Nutrition Facts (Per Serving):

Calories: 336
Total Fat: 22g
Saturated Fat: 3g
Cholesterol: 91mg
Sodium: 128mg
Total Carbohydrates: 0g
Dietary Fiber: 0g
Sugar: 0g
Protein: 32g

Cauliflower Fried Rice

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 medium head of cauliflower, riced
2 tablespoons vegetable oil
1/2 cup diced carrots
1/2 cup frozen peas
1/2 cup diced bell peppers
1/2 cup diced onion
2 cloves garlic, minced
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
2 eggs, beaten
Green onions, for garnish

Directions:

_Cut the cauliflower into florets and place them in a food processor. Pulse until it resembles rice.

_In a large skillet or wok, heat the vegetable oil over medium-high heat.

_Add the diced onions and garlic. Sauté for a few minutes until they become fragrant.

_Add the riced cauliflower, carrots, peas, and bell peppers. Stir-fry for about 5-7 minutes until the vegetables are tender and the cauliflower is slightly browned.

_Push the cauliflower mixture to the sides of the skillet, creating a well in the center. Pour the beaten eggs into the well and scramble them.

_Combine the scrambled eggs with the cauliflower mixture.

_Stir in the low-sodium soy sauce and sesame oil. Cook for an additional 2-3 minutes.

_Garnish with chopped green onions.

Nutrition Facts (Per Serving):

Calories: 153
Total Fat: 9g
Saturated Fat: 2g
Cholesterol: 93mg
Sodium: 343mg
Total Carbohydrates: 14g
Dietary Fiber: 5g
Sugar: 5g
Protein: 7g

Spaghetti Squash with Marinara Sauce

Preparation Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Serves: 4

Ingredients:

1 medium spaghetti squash
2 cups marinara sauce (store-bought or homemade)
1/4 cup grated Parmesan cheese
Fresh basil leaves, for garnish
Salt and black pepper to taste

Directions:

_Preheat your oven to 375°F (190°C).

_Cut the spaghetti squash in half lengthwise and scoop out the seeds.

_Place the squash halves, cut side down, on a baking sheet lined with parchment paper.

_Bake in the preheated oven for about 35-45 minutes, or until the flesh can be easily scraped into spaghetti-like strands with a fork.

_Remove from the oven and use a fork to scrape the flesh into strands.

_Heat the marinara sauce in a saucepan.

_Divide the spaghetti squash strands among four plates. Top with marinara sauce, grated Parmesan cheese, and fresh basil leaves.

_Season with salt and black pepper to taste.

Nutrition Facts (Per Serving):

Calories: 156
Total Fat: 4g
Saturated Fat: 2g
Cholesterol: 8mg
Sodium: 772mg
Total Carbohydrates: 30g
Dietary Fiber: 6g
Sugar: 12g
Protein: 6g

Lemon Garlic Shrimp with Broccoli

Preparation Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Serves: 4

Ingredients:

1 pound large shrimp, peeled and deveined
2 cups broccoli florets
3 tablespoons olive oil
4 cloves garlic, minced
Zest and juice of 1 lemon
2 tablespoons fresh parsley, chopped
Salt and black pepper to taste

Directions:

_In a large skillet, heat the olive oil over medium-high heat.

_Add minced garlic and cook for about 30 seconds, until fragrant.

_Add the broccoli florets and sauté for about 4-5 minutes, or until they start to become tender.

_Push the broccoli to the sides of the skillet and add the shrimp to the center.

_Cook the shrimp for about 2-3 minutes on each side, or until they turn pink.

_Add lemon zest, lemon juice, and chopped parsley. Stir to combine.

_Season with salt and black pepper to taste.

_Serve the lemon garlic shrimp and broccoli.

Nutrition Facts (Per Serving):

Calories: 232
Total Fat: 12g
Saturated Fat: 2g
Cholesterol: 173mg
Sodium: 362mg
Total Carbohydrates: 6g
Dietary Fiber: 2g
Sugar: 1g
Protein: 24g

Portobello Mushroom Pizzas

Preparation Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

4 large portobello mushroom caps
1 cup marinara sauce
1 cup shredded mozzarella cheese
1/2 cup sliced cherry tomatoes
1/4 cup fresh basil leaves
2 tablespoons olive oil
Salt and black pepper to taste

Directions:

_Preheat your oven to 400°F (200°C).

_Clean the portobello mushroom caps and remove the stems.

_Place the mushroom caps on a baking sheet, gill side up.

_Brush the mushroom caps with olive oil and season with salt and black pepper.

_Spoon marinara sauce into each mushroom cap.

_Top with shredded mozzarella cheese and sliced cherry tomatoes.

_Bake in the preheated oven for about 15-20 minutes or until the mushrooms are tender and the cheese is bubbly and golden.

_Remove from the oven and garnish with fresh basil leaves.

Nutrition Facts (Per Serving):

Calories: 182
Total Fat: 12g
Saturated Fat: 5g
Cholesterol: 22mg
Sodium: 379mg
Total Carbohydrates: 10g
Dietary Fiber: 2g
Sugar: 5g
Protein: 11g

Beef and Broccoli Stir-Fry

Preparation Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Serves: 4

Ingredients:

1 pound beef (flank steak or sirloin), thinly sliced
3 cups broccoli florets
1/4 cup low-sodium soy sauce
2 tablespoons oyster sauce
2 cloves garlic, minced
1 tablespoon ginger, minced
2 tablespoons vegetable oil
2 tablespoons water
1 teaspoon cornstarch
1/4 teaspoon red pepper flakes (optional)
Cooked brown rice, for serving

Directions:

_In a bowl, whisk together soy sauce, oyster sauce, garlic, ginger, water, cornstarch, and red pepper flakes (if using). Set aside.

_Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.

_Add the thinly sliced beef and stir-fry for about 2-3 minutes or until browned. Remove the beef from the skillet and set aside.

_In the same skillet, heat the remaining tablespoon of vegetable oil.

_Add broccoli florets and stir-fry for about 2-3 minutes until they start to become tender.

_Return the cooked beef to the skillet.

_Pour the prepared sauce over the beef and broccoli. Stir-fry for an additional 2-3 minutes until the sauce thickens and coats the beef and broccoli.

_Serve over cooked brown rice.

Nutrition Facts (Per Serving, without rice):

Calories: 245
Total Fat: 15g
Saturated Fat: 5g
Cholesterol: 49mg
Sodium: 614mg
Total Carbohydrates: 7g
Dietary Fiber: 2g
Sugar: 1g
Protein: 21g

English Stuffed Bell Peppers with Ground Turkey

Preparation Time: 20 minutes
Cook Time: 45 minutes
Total Time: 65 minutes
Serves: 4

Ingredients:

4 large bell peppers (any color)
1 pound ground turkey
1 cup cooked white rice
1 cup tomato sauce
1/2 cup chopped onions
1/2 cup diced tomatoes
1/4 cup grated cheddar cheese
2 cloves garlic, minced
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes

Directions:

_Preheat your oven to 375°F (190°C).

_Cut the tops off the bell peppers and remove the seeds and membranes. Rinse them thoroughly.

_In a large skillet, heat olive oil over medium heat. Add the chopped onions and minced garlic. Sauté until the onions are translucent.

_Add the ground turkey to the skillet and cook until it's no longer pink. Break it into small pieces while cooking.

_Stir in the cooked white rice, diced tomatoes, tomato sauce, salt, black pepper, dried oregano, dried basil, and red pepper flakes. Mix well and cook for a few minutes.

_Stuff each bell pepper with the turkey and rice mixture.

_Place the stuffed bell peppers in a baking dish and cover them with the grated cheddar cheese.
Put the tops back on the bell peppers.

_Cover the baking dish with foil and bake for 35-40 minutes, or until the bell peppers are tender.

_Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and golden.

_Serve hot and enjoy!

Nutrition Facts:

Calories: 320
Total Fat: 8g
Saturated Fat: 3g
Cholesterol: 65mg
Sodium: 590mg
Total Carbohydrates: 36g
Dietary Fiber: 4g
Sugar: 8g
Protein: 25g

Grilled Lemon Herb Tofu

Preparation Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Serves: 2

Ingredients:

1 block (14 oz) extra-firm tofu
2 tablespoons olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and black pepper to taste

Directions:

_Press the tofu to remove excess water. Cut it into thick slices or cubes.

_In a bowl, mix olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, salt, and black pepper.

_Brush the tofu slices or cubes with the lemon herb mixture.

_Preheat your grill to medium-high heat.

_Grill the tofu for about 4-5 minutes on each side, or until grill marks appear, and it's heated through.

_Serve hot and enjoy!

Nutrition Facts:

Calories: 220
Total Fat: 18g
Saturated Fat: 2.5g
Cholesterol: 0mg
Sodium: 5mg
Total Carbohydrates: 3g
Dietary Fiber: 1g
Sugar: 0g
Protein: 12g

Eggplant Parmesan

Preparation Time: 20 minutes
Cook Time: 40 minutes
Total Time: 60 minutes
Serves: 4

Ingredients:

2 large eggplants, sliced into 1/2-inch rounds
2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 cup all-purpose flour
3 eggs, beaten
1 cup breadcrumbs
1/4 cup fresh basil leaves
Salt and black pepper to taste
Olive oil for frying

Directions:

_Preheat your oven to 375°F (190°C).

_In three separate bowls, place flour in one, beaten eggs in another, and breadcrumbs in the third.

_Dredge each eggplant slice in flour, then dip it in the beaten eggs, and coat with breadcrumbs.

_In a large skillet, heat olive oil over medium-high heat. Fry the breaded eggplant slices until golden brown. Place them on paper towels to drain excess oil.

_In a baking dish, spread a thin layer of marinara sauce. Add a layer of fried eggplant slices, followed by mozzarella and Parmesan cheese. Repeat the layers.

_Finish with a layer of marinara sauce and top with more cheese.

_Bake for 30-35 minutes, or until the cheese is bubbly and golden.

_Garnish with fresh basil leaves and serve hot.

Nutrition Facts:

Calories: 420
Total Fat: 14g
Saturated Fat: 2g
Cholesterol: 186mg
Sodium: 1513mg
Total Carbohydrates: 49g
Dietary Fiber: 5g
Sugar: 6g
Protein: 24g

Spinach and Feta Stuffed Chicken Breast

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

4 boneless, skinless chicken breasts
2 cups fresh spinach leaves
1 cup crumbled feta cheese
1/4 cup chopped sun-dried tomatoes
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and black pepper to taste
2 tablespoons olive oil

Directions:

_Preheat your oven to 375°F (190°C).

_In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant.

_Add the fresh spinach leaves and cook until they wilt, about 2-3 minutes. Remove from heat.

_In a bowl, combine the wilted spinach, crumbled feta cheese, chopped sun-dried tomatoes, dried oregano, salt, and black pepper. Mix well.

_Make a horizontal slit in each chicken breast to create a pocket. Stuff each breast with the spinach and feta mixture.

_Season the outside of the chicken breasts with a bit more salt, black pepper, and oregano.

_In an oven-safe skillet, heat a bit more olive oil over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until they turn golden brown.

_Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through.

_Serve hot and enjoy!

Nutrition Facts:

Calories: 320
Total Fat: 14g
Saturated Fat: 6g
Cholesterol: 110mg
Sodium: 420mg
Total Carbohydrates: 5g
Dietary Fiber: 2g
Sugar: 2g
Protein: 38g

Turkey and Avocado Lettuce Wraps

Preparation Time: 15 minutes
Cook Time: 0 minutes
Total Time: 15 minutes
Serves: 2

Ingredients:

1/2 pound ground turkey
1 teaspoon olive oil
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt and black pepper to taste
1 avocado, diced
1/2 cup diced tomatoes
1/4 cup diced red onion
1/4 cup fresh cilantro leaves
1 head iceberg or butter lettuce
Juice of 1 lime

Directions:

_In a skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it into small pieces, until it's no longer pink.

_Season the turkey with ground cumin, chili powder, salt, and black pepper. Cook for a few more minutes until well seasoned.

_In a bowl, combine diced avocado, diced tomatoes, diced red onion, and fresh cilantro. Squeeze lime juice over the mixture and toss gently.

_Carefully remove large lettuce leaves from the head, keeping them intact to use as wraps.
To assemble, place a spoonful of the seasoned ground turkey in a lettuce leaf and top it with the avocado and tomato mixture.

_Serve immediately and enjoy!

Nutrition Facts:

Calories: 280
Total Fat: 16g
Saturated Fat: 3g
Cholesterol: 70mg
Sodium: 220mg
Total Carbohydrates: 15g
Dietary Fiber: 7g
Sugar: 3g
Protein: 22g

Baked Cod with Garlic and Herbs

Preparation Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Serves: 4

Ingredients:

4 cod fillets
4 cloves garlic, minced
2 tablespoons fresh parsley, chopped
2 tablespoons fresh dill, chopped
2 tablespoons fresh thyme, chopped
2 tablespoons olive oil
Juice of 1 lemon
Salt and black pepper to taste
Lemon slices for garnish

Directions:

_Preheat your oven to 375°F (190°C).

_In a small bowl, combine minced garlic, chopped parsley, dill, thyme, olive oil, lemon juice, salt, and black pepper.

_Place the cod fillets in a baking dish and brush them with the garlic and herb mixture.

_Lay lemon slices on top of each fillet for added flavor and garnish.

_Bake for 15-20 minutes or until the cod flakes easily with a fork and is cooked through.

_Serve hot, and enjoy this flavorful and healthy dish!

Nutrition Facts:

Calories: 180
Total Fat: 7g
Saturated Fat: 1g
Cholesterol: 55mg
Sodium: 260mg
Total Carbohydrates: 2g
Dietary Fiber: 0g
Sugar: 0g
Protein: 26g

Quinoa Salad with Roasted Vegetables

Preparation Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Serves: 4

Ingredients:

1 cup quinoa, rinsed
2 cups water
2 cups mixed vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
2 tablespoons olive oil
1 teaspoon dried oregano
Salt and black pepper to taste
1/4 cup crumbled feta cheese
1/4 cup chopped fresh basil
Juice of 1 lemon
1/4 cup balsamic vinaigrette dressing

Directions:

_In a saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. Fluff with a fork and let it cool.

_Preheat your oven to 375°F (190°C).

_Toss the mixed vegetables with olive oil, dried oregano, salt, and black pepper. Spread them on a baking sheet and roast for 20-25 minutes or until they are tender and slightly caramelized.

_In a large bowl, combine cooked quinoa, roasted vegetables, crumbled feta cheese, chopped fresh basil, lemon juice, and balsamic vinaigrette dressing. Toss to combine.

_Serve the quinoa salad warm or chilled. It's a delicious and nutritious dish that can be enjoyed as a meal or a side.

Nutrition Facts:

Calories: 240
Total Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
Sodium: 280mg
Total Carbohydrates: 31g
Dietary Fiber: 4g
Sugar: 4g
Protein: 7g