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- Grilled Salmon with Quinoa and Steamed Vegetables: Grill 2 salmon filets, serve with 2 cups cooked quinoa and steamed vegetables (such as broccoli, asparagus, and carrots).
- Turkey Chili: Brown 1 lb ground turkey, add 1 diced onion, 1 diced bell pepper, 2 cloves minced garlic, 1 can of diced tomatoes, 1 can of kidney beans, and 2 tbsp chili powder. Simmer for 20 minutes and serve with a small side salad.
- Grilled Chicken with Roasted Vegetables: Grill 2 chicken breasts, serve with 2 cups roasted vegetables (such as brussels sprouts, sweet potatoes, and onions) and a side of brown rice.
- Vegetarian Curry: Saute 1 diced onion, 2 cloves minced garlic, 1 diced bell pepper, and 1 tbsp curry powder. Add 1 can of chickpeas, 1 can of diced tomatoes, and 1 cup of vegetable broth. Simmer for 20 minutes and serve with a side of quinoa.
- Beef Stir Fry: Slice 1 lb of beef thinly, stir fry with 1 cup sliced mushrooms, 1 cup sliced bell peppers, and 2 cloves minced garlic. Serve with a side of brown rice.
- Shrimp and Broccoli Pasta: Cook 8 oz of whole wheat pasta, saute 1 cup broccoli florets and 1/2 lb of shrimp with 2 cloves minced garlic. Toss with pasta, 1/4 cup parmesan cheese, and 2 tbsp olive oil.
- Stuffed Bell Peppers: Cut the top off 2 bell peppers and remove the seeds. Mix 1 lb ground turkey with 1/2 cup cooked quinoa, 1 diced onion, 1 can of diced tomatoes, and 1 tsp paprika. Stuff peppers and bake at 375°F for 35-40 minutes.
