Grilled Lemon Herb Chicken: Grilled chicken seasoned with lemon, herbs, and a touch of olive oil, served with steamed vegetables.
Baked Salmon with Dill: Baked salmon fillets seasoned with fresh dill and lemon juice, served with a side of quinoa and roasted asparagus.
Black Bean Quinoa Bowl: A nourishing bowl with cooked quinoa, black beans, avocado, cherry tomatoes, and a sprinkle of feta cheese.
Turkey and Vegetable Stir-Fry: Sauté lean ground turkey with a variety of colorful vegetables in a low-sodium stir-fry sauce, served over brown rice.
Tofu Veggie Skewers: Marinated tofu and colorful vegetables threaded onto skewers and grilled to perfection.
Shrimp and Zucchini Noodles: Sauté shrimp with garlic and olive oil, then toss with zucchini noodles for a light and tasty dinner.
Greek Yogurt Chicken Salad: A heart-healthy chicken salad made with Greek yogurt, diced chicken breast, celery, grapes, and walnuts.
Lentil and Vegetable Soup: A hearty and protein-rich soup made with lentils, a variety of vegetables, and low-sodium broth.
Baked Cod with Tomatoes and Olives: Top cod fillets with diced tomatoes, olives, and fresh herbs, then bake until the fish is flaky and flavorful.
Chickpea and Spinach Curry: A satisfying and vegetarian curry made with chickpeas, spinach, tomatoes, and aromatic spices, served with brown rice or quinoa.