Grilled Chicken with Quinoa and Roasted Vegetables: Marinate chicken breasts in herbs and lemon juice, then grill until cooked through.
Salmon Salad with Mixed Greens: Grill or bake salmon fillets and serve them over a bed of mixed greens with sliced cucumbers, cherry tomatoes, and avocado.
Turkey and Vegetable Stir-Fry: Stir-fry lean ground turkey with a variety of colorful vegetables such as bell peppers, broccoli, and snap peas.
Vegetable and Chickpea Curry: Simmer chickpeas with an assortment of vegetables like spinach, carrots, and cauliflower in a flavorful curry sauce made with coconut milk and Indian spices.
Grilled Veggie and Hummus Wrap: Grill a variety of vegetables such as eggplant, zucchini, and bell peppers, then wrap them in a whole wheat tortilla with hummus.
Mediterranean Chicken Bowl: Top cooked quinoa or brown rice with grilled chicken breast, cherry tomatoes, cucumber slices, Kalamata olives, and feta cheese.
Tuna Salad Stuffed Avocado: Mix canned tuna with Greek yogurt, diced celery, red onion, and lemon juice. Spoon the tuna salad into halved avocados and serve.
Eggplant Lasagna: Replace traditional lasagna noodles with thinly sliced eggplant and layer with marinara sauce, ricotta cheese, and spinach.
Turkey and Black Bean Chili: Cook lean ground turkey with diced onions, bell peppers, and garlic until browned. Add canned black beans, diced tomatoes, and chili powder.
Stuffed Bell Peppers: Fill halved bell peppers with a mixture of lean ground beef or turkey, quinoa, black beans, corn, and salsa.