Ingredients:

1 lb large shrimp, peeled and deveined

1 red bell pepper, chopped into large pieces

1 yellow bell pepper, chopped into large pieces

1 red onion, chopped into large pieces

1 zucchini, chopped into large pieces

1/4 cup olive oil

2 cloves garlic, minced

1 tbsp fresh lemon juice

1 tsp honey

Salt and pepper to taste

1 cup quinoa, cooked

2 cups mixed greens

1/4 cup crumbled feta cheese

2 tbsp balsamic vinaigrette

Instructions:

Preheat grill to medium-high heat.

Thread the shrimp and chopped vegetables onto skewers, alternating between shrimp and veggies.

In a small bowl, whisk together olive oil, minced garlic, fresh lemon juice, honey, salt, and pepper. Brush the skewers with the marinade.

Grill the skewers for about 3-4 minutes per side, or until the shrimp is cooked through and the vegetables are slightly charred.

In a large bowl, mix the cooked quinoa with mixed greens and balsamic vinaigrette.

Serve the skewers hot with a side of quinoa salad topped with crumbled feta cheese.

Calorie breakdown (per serving, without dressing):

Shrimp and vegetable skewers: 276 calories

Quinoa salad: 172 calories

Total: 448 calories

Ingredients:

1 block firm tofu, pressed and cut into cubes

1 red bell pepper, sliced

1 yellow bell pepper, sliced

1 small onion, sliced

2 garlic cloves, minced

1 tablespoon grated ginger

2 tablespoons soy sauce

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sesame oil

1 tablespoon cornstarch

1 tablespoon water

2 cups cooked brown rice

Salt and pepper to taste

Optional garnish: sliced green onions and sesame seeds

Instructions:

In a small bowl, mix together soy sauce, hoisin sauce, rice vinegar, sesame oil, cornstarch, and water.

Heat a large non-stick skillet or wok over high heat. Add the cubed tofu and cook for 4-5 minutes, or until golden brown on all sides. Remove the tofu from the pan and set aside.

In the same pan, add a tablespoon of oil and sauté the onion for 2-3 minutes until it starts to soften. Add the garlic and ginger and cook for an additional 30 seconds.

Add the sliced bell peppers to the pan and stir-fry for 2-3 minutes until they start to soften.

Add the sauce mixture to the pan and stir until the vegetables are coated. Add the cooked tofu back to the pan and toss to combine.

Serve the stir-fry with brown rice and optional garnish of sliced green onions and sesame seeds.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

290 calories

14g protein

38g carbohydrates

10g fat

5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

4 salmon fillets, skin on

1 bunch asparagus, trimmed

2 large sweet potatoes, cut into wedges

2 tablespoons olive oil

1 teaspoon garlic powder

1 teaspoon paprika

Salt and pepper to taste

Instructions:

Preheat the grill to medium-high heat.

Toss the asparagus with 1 tablespoon of olive oil, salt, and pepper. Place on a baking sheet and roast in the oven at 400°F for 10-12 minutes, or until tender.

Toss the sweet potato wedges with 1 tablespoon of olive oil, garlic powder, paprika, salt, and pepper. Place on a baking sheet and roast in the oven at 400°F for 20-25 minutes, or until tender and crispy.

Season the salmon fillets with salt and pepper. Grill the salmon, skin side down, for 5-6 minutes. Flip the salmon and grill for an additional 2-3 minutes, or until cooked through.

Serve the grilled salmon with the roasted asparagus and sweet potato wedges.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

400 calories

33g protein

34g carbohydrates

16g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

1 lb ground turkey

1 red bell pepper, sliced

1 green bell pepper, sliced

1 yellow onion, sliced

2 cloves garlic, minced

1 tablespoon grated fresh ginger

2 tablespoons low-sodium soy sauce

1 tablespoon Sriracha sauce (or to taste)

1 tablespoon vegetable oil

4 cups cooked brown rice

Instructions:

In a large skillet or wok, heat the vegetable oil over medium-high heat.

Add the ground turkey, garlic, and ginger to the skillet and cook until the turkey is browned and cooked through.

Add the sliced bell peppers and onion to the skillet and cook for 3-5 minutes, or until the vegetables are tender-crisp.

In a small bowl, whisk together the soy sauce and Sriracha sauce.

Pour the sauce over the stir-fry and stir until everything is well coated.

Serve the stir-fry over cooked brown rice.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

380 calories

27g protein

43g carbohydrates

11g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

4 medium sweet potatoes

1 can black beans, rinsed and drained

1 avocado, diced

1/2 cup salsa

Salt and pepper to taste

Instructions:

Preheat oven to 400°F.

Scrub sweet potatoes and pierce each one several times with a fork.

Place sweet potatoes on a baking sheet and bake for 45-60 minutes, or until tender.

While sweet potatoes are baking, mix together black beans, diced avocado, and salsa in a bowl.

When sweet potatoes are done, slice each one open lengthwise.

Spoon the black bean and avocado mixture into each sweet potato.

Season with salt and pepper to taste.

Serve hot.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

320 calories

10g protein

55g carbohydrates

8g fat

15g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

4 boneless, skinless chicken breasts

1 lb Brussels sprouts, trimmed and halved

2 tablespoons olive oil

Salt and pepper to taste

2 cups cooked brown rice

Instructions:

Preheat grill to medium-high heat.

Brush chicken breasts with olive oil and season with salt and pepper.

Place chicken on the grill and cook for 5-6 minutes per side, or until cooked through.

Meanwhile, preheat oven to 400°F.

Toss Brussels sprouts with olive oil, salt, and pepper.

Spread Brussels sprouts out in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and browned.

Serve the grilled chicken with roasted Brussels sprouts and cooked brown rice.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

350 calories

38g protein

29g carbohydrates

9g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

1 tablespoon olive oil

1 onion, chopped

2 cloves garlic, minced

1 tablespoon curry powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/4 teaspoon cayenne pepper

1 can (14 oz) diced tomatoes, undrained

1 cup vegetable broth

1 cup dry red lentils, rinsed

2 cups mixed vegetables (such as carrots, green beans, and cauliflower), chopped

Salt and pepper to taste

2 cups cooked brown rice

Instructions:

Heat the olive oil in a large pot over medium-high heat.

Add the onion and garlic, and sauté until softened, about 5 minutes.

Add the curry powder, cumin, coriander, and cayenne pepper. Cook for 1-2 minutes, stirring constantly.

Add the diced tomatoes, vegetable broth, and lentils. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the lentils are tender.

Add the mixed vegetables to the pot and simmer for an additional 10-15 minutes, or until the vegetables are tender.

Season with salt and pepper to taste.

Serve the vegetable and lentil curry over cooked brown rice.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

330 calories

16g protein

59g carbohydrates

5g fat

16g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

4 salmon fillets (about 6 ounces each)

1 tablespoon olive oil

1 tablespoon lemon juice

Salt and pepper to taste

2 cups chopped vegetables (such as zucchini, bell peppers, and onions)

1 tablespoon olive oil

Salt and pepper to taste

1 cup cooked quinoa

1 tablespoon chopped fresh parsley

Instructions:

Preheat the oven to 375°F.

Place the salmon fillets in a baking dish. Drizzle with olive oil and lemon juice, and season with salt and pepper.

Bake the salmon for 15-20 minutes, or until cooked through.

While the salmon is baking, spread the chopped vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast the vegetables in the oven for 20-25 minutes, or until tender and slightly crispy.

Serve the salmon fillets with the roasted vegetables and cooked quinoa. Garnish with chopped parsley.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

350 calories

30g protein

24g carbohydrates

16g fat

5g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

1 pound ground turkey

1/4 cup breadcrumbs

1 egg

1 tablespoon Worcestershire sauce

1 teaspoon minced garlic

Salt and pepper to taste

2 medium sweet potatoes, cut into wedges

1 tablespoon olive oil

1 teaspoon paprika

1/2 teaspoon garlic powder

Salt and pepper to taste

4 cups mixed greens

1/4 cup cherry tomatoes, halved

1/4 cup sliced cucumber

2 tablespoons balsamic vinaigrette

Instructions:

Preheat the oven to 400°F.

In a large bowl, combine the ground turkey, breadcrumbs, egg, Worcestershire sauce, minced garlic, salt, and pepper. Mix well and form into four patties.

Place the sweet potato wedges on a baking sheet and toss with olive oil, paprika, garlic powder, salt, and pepper. Bake for 20-25 minutes, or until tender and slightly crispy.

Heat a grill or grill pan over medium-high heat. Grill the turkey burgers for 4-5 minutes per side, or until fully cooked.

In a large bowl, toss together the mixed greens, cherry tomatoes, cucumber, and balsamic vinaigrette.

Serve the turkey burgers with the baked sweet potato fries and mixed greens salad.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

370 calories

30g protein

32g carbohydrates

14g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.

Ingredients:

1 block of firm tofu, pressed and cut into cubes

2 cups of chopped vegetables (such as broccoli, bell peppers, and carrots)

1 tablespoon olive oil

Salt and pepper to taste

1 cup cooked quinoa

1/4 cup sliced almonds

2 tablespoons chopped fresh parsley

For the dressing:

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon honey

1 tablespoon Dijon mustard

1 garlic clove, minced

Salt and pepper to taste

Instructions:

Preheat the oven to 400°F.

Arrange the tofu cubes and chopped vegetables on a baking sheet. Drizzle with olive oil and season with salt and pepper.

Roast in the oven for 20-25 minutes, or until the tofu and vegetables are tender and slightly crispy.

In a small bowl, whisk together the olive oil, balsamic vinegar, honey, Dijon mustard, garlic, salt, and pepper.

Divide the cooked quinoa among four bowls. Top with the roasted tofu and vegetables.

Drizzle the dressing over the bowls and sprinkle with sliced almonds and chopped parsley.

Calorie Breakdown: This recipe makes 4 servings, and each serving contains approximately:

280 calories

14g protein

28g carbohydrates

14g fat

6g fiber

Note: Calorie count may vary depending on the specific ingredients and serving size.