Stuffed Bell Peppers: Fill bell peppers with a mixture of lean ground turkey or tofu, quinoa, black beans, corn, and spices. Bake until peppers are tender.
Cauliflower Fried Rice: Pulse cauliflower in a food processor until it resembles rice. Stir-fry with mixed vegetables, scrambled egg whites, and low-sodium soy sauce.
Chicken and Vegetable Lettuce Wraps: Cook diced chicken breast with bell peppers, water chestnuts, and mushrooms in a light stir-fry sauce.
Shrimp and Avocado Salad: Toss cooked shrimp with mixed greens, cherry tomatoes, cucumber slices, avocado chunks, and a light vinaigrette dressing.
Turkey Meatballs with Zucchini Noodles: Bake lean turkey meatballs seasoned with Italian herbs. Serve over spiralized zucchini noodles with marinara sauce.
Salmon and Asparagus Foil Packets: Place salmon fillets and asparagus spears on a sheet of foil. Season with lemon juice, garlic, and herbs, then wrap.
Mediterranean Chickpea Salad: Combine chickpeas with diced cucumber, cherry tomatoes, red onion, Kalamata olives, feta cheese, and a lemon-herb dressing.
Vegetable and Bean Chili: Simmer a mix of kidney beans, black beans, diced tomatoes, bell peppers, onions, garlic, and chili powder for a hearty and low-calorie chili.
Tofu Veggie Stir-Fry: Cube tofu and stir-fry with broccoli florets, snow peas, carrots, and bell peppers in a ginger-soy sauce.
Egg and Spinach Breakfast Wrap: Scramble eggs with spinach, diced tomatoes, and a sprinkle of feta cheese. Wrap in a whole-grain tortilla for a nutritious breakfast on-the-go.