Grilled Chicken Breast with Roasted Vegetables: Season and grill a lean chicken breast with roasted broccoli, carrots, and bell peppers.
Baked Salmon with Quinoa and Steamed Asparagus: Bake a salmon fillet with your preferred herbs and spices. For a balanced lunch, serve with quinoa and steamed asparagus.
Veggie Stir-Fry with Tofu: Sauté bell peppers, broccoli, carrots, and snap peas in olive oil. Tofu and homemade stir-fry sauce provide plant-based protein.
Shrimp and Vegetable Skewers: Grill or bake shrimp, cherry tomatoes, zucchini, and bell peppers on skewers. Accompany with full grain rice or quinoa.
Zucchini Noodles with Lean Ground Turkey: Use a spiralizer to form zucchini noodles and sauté them with lean ground turkey, garlic, and your choice of herbs and spices for a low-carb and filling supper.
Quinoa Stuffed Bell Peppers: Sauté veggies, herbs, and seasonings with quinoa. Bake stuffed bell peppers until soft.
Lentil Soup with Whole Grain Bread: Make a hearty lentil soup with your favorite veggies and spices. Dinner is complete with whole grain bread.
Greek Salad with Grilled Shrimp: Mix cucumber, tomatoes, red onions, feta cheese, olives, and a basic vinaigrette. Grilled shrimp adds protein.