Low-Calorie Meals

Overview

For breakfast, a low-calorie meal can have 300–400 calories, lunch and supper can have 500–600 calories, and snacks can have 100–200 calories.

Even if the meals we’re discussing have fewer than 500 calories, it’s important to remember that eating healthily involves more than just avoiding calories. While having a broad calorie target in mind might be beneficial, it’s crucial to remember that each body is unique and that no two people will achieve the same calorie target. Considerations include age, sex, exercise level, medical issues, and desired weight.

Sheth advises incorporating a range of food categories into each dinner preparation. Typically, this consists of heart-healthy fats, whole-grain carbohydrates, lean protein, and colorful vegetables. Palmer says that it’s ideal to make balanced meals that will provide you energy instead of eliminating a whole food group or macronutrient from your diet as the majority of adults do. Additionally, it’s critical to make sure you acquire the essential vitamins and minerals.

Your level of satiety and personal taste preferences should also be considered. It will be difficult to maintain this eating pattern if the meal tastes bad or is small in quantity and enjoyment, regardless of its nutritional composition.

Below are some low-calorie meals:

Shrimp with Spinach and Feta in Skillet Salsa

Using cupboard staples like tomato sauce and canned salsa, this unexpected recipe comes together in about 15 minutes and packs a fiery, tomato-packed punch in every bite. Serve it with your preferred grain or whole wheat flatbread for a satisfying, high-protein, and fiber-filled dinner.

Ingredients

• 1 tbsp.olive oil
• 4cloves garlic, finely chopped
• 3strips lemon zest, thinly sliced
• 1/215.5 oz. jar salsa
• 8 oz. tomato sauce
• 20shrimp, peeled and deveined
• 2 c.baby spinach
• 1/4 c.crumbled feta, for serving
• flatbread, for serving

Instructions

Step 1 of instructions

In a big skillet over medium heat, add the olive oil, garlic, and lemon zest. Cook for about a minute, or until starting to brown.

Step Two

Simmer after adding the salsa and tomato sauce. After adding the shrimp to the salsa mixture, cover and cook for three minutes.

Step Three

Add spinach and simmer for an additional one to two minutes, or until spinach starts to wilt and shrimp are opaque throughout.

Step 4

If you like, you can sprinkle some feta cheese over the dish and serve it with flatbread.

Spiced Tofu Tacos

You can get a plant-based taco with 13 grams of protein and a fantastic flavor from a blend of poblano, jalapeño, coriander, and chili powder in about 20 minutes. Even those who eat meat will be fully engaged, we guarantee it.

Ingredients

• 1 package of extra-firm tofu
• 1/2 small poblano pepper
• 1/2 red pepper
• 2 cloves garlic
• 1 small onion
• 1 tbsp. oil
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground coriander
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 8 corn tortillas
• romaine lettuce, shredded
• 1 jalapeño, sliced

Instructions

• Step 1: Finely chop the onion, garlic, red pepper, and poblano pepper in a food processor.
• Step 2 Cook mixture in oil in a large nonstick skillet for 4 minutes, stirring occasionally.
• Step 3: After the tofu has been squeezed dry, crumble it into the skillet and add salt, pepper, crushed coriander, and chili powder. Cook, stirring occasionally, until the tofu turns golden brown.
• Step 4: Spoon onto tortillas; garnish with jalapeños and lettuce.

Chicken With Fried Cauliflower Rice

While adding vegetables to the dish, cauliflower rice feels decadent enough to take the place of regular fried rice. This 35-minute lunch, which consists of 34 grams of protein from beaten eggs and chicken into a takeout-style fried “rice,” can satisfy your hunger without making you feel bloated.

Ingredients

Use 1 teaspoon of peanut oil and keep 2 tablespoons of peanut oil separate.
2 large eggs, beaten

Three scallions should be thinly sliced, and their white and green parts should be separated.
1 tablespoon grated fresh ginger

1 tablespoon minced garlic

One pound of skinless, boneless chicken thighs that have been sliced into pieces that are half an inch in size.
½ cup diced red bell pepper

1 cup snow peas, trimmed and halved

4 cups cauliflower rice (see Tip)

3 tablespoons reduced-sodium tamari or soy sauce

1 teaspoon sesame oil (optional)

Direction

In a large, heavy, carbon-steel wok or pan, heat 1 teaspoon oil over high heat. Add the eggs and cook for about 30 seconds, or until thoroughly cooked on one side, without stirring. After flipping, heat for a further 15 seconds, or until cooked through. After transferring, cut into 1/2-inch pieces on a cutting board.

Stir the garlic, ginger, and scallions in a pan with 1 tablespoon oil. Cook, stirring, for 30 seconds or until the scallions soften. Stir the chicken in and heat for one minute. Stir-fry the bell pepper and snow peas for 2 to 4 minutes, or until they are just soft. Place everything onto a big platter.

After adding the last tablespoon of oil to the skillet, add the cauliflower rice and toss for about two minutes, or until it starts to soften.

Put the eggs and chicken mixture back into the pan. Stir in the sesame oil (if using) and tamari (or soy sauce). Add scallion greens as a garnish.

Parmesan Chicken and roasted Tomato Sandwiches

Without a doubt, sandwiches are a low-calorie option. With just a hint of parmesan cheese, a crisp baguette is topped with a layer of chicken cutlets, tomatoes, and arugula to create the flavor of chicken parmesan without all the fat and calories. This is a dish that the whole family will enjoy and crave.

Ingredients

• 6 small, thin chicken cutlets
• 3 tbsp. olive oil
• 1/2 tsp. garlic powder
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 4 tbsp. grated Parmesan cheese
• 1 pt. grape tomatoes
• 2 c. arugula
• 1 baguette

Direction

Step 1: Apply two teaspoons of olive oil to the tops of the chicken cutlets. Garlic powder, salt, and pepper are utilized for seasoning. Two tablespoons of grated Parmesan are added to each.

Step 2: Arrange the cutlets on one side of a broiler-proof pan lined with foil. After flipping the tomatoes over, pour a tablespoon of olive oil over them. Roast for six minutes at 450°F, then broil for two minutes or until cooked through and golden brown.
Step 3:Top a split baguette with smashed tomatoes, chicken cutlets, and arugula.

Chipotle Chicken Fajitas

Perfectly seasoned chicken breasts are invaluable, particularly when tucked into a tender tortilla along with juicy peppers, onions, mushrooms, and garlic in a zesty adobo sauce.

Ingredients

• Cut 1 pound of boneless, skinless chicken breasts into small strips.
• 1 tsp. ground cumin
• 1 tsp. chili powder
• kosher salt
• pepper
• 1 tbsp. canola oil
• 1 red pepper, sliced
• 1 small onion, sliced
• 1 c. sliced mushrooms
• 3 cloves garlic, chopped
• 1 tbsp. Cut chipotle chiles in adobo chiles in adobo
• 1 1/2 tbsp. fresh lime juice
• 8 flour tortillas, warmed
• grated cheddar cheese, for serving
• cilantro, for serving
• lime wedges, for serving

Instructions

Step 1: Season chicken with 1/4 tsp. salt, pepper, cumin, and chili powder. In a big cast-iron skillet, heat the oil over medium-high heat. Add the chicken and simmer, stirring periodically, for 5 to 7 minutes, or until cooked through. Place on a platter.
Step 2: Add red pepper, onion, mushrooms, and garlic to the same skillet. Cook, turning periodically, for 4 to 6 minutes, or until tender. Add the chicken, lime juice, chipotle chilies, and a dash of salt and pepper. Cook, stirring, until thoroughly heated.
Step 3: Present the veggies and chicken together with tortillas and toppings.

Smoky Peanut Butter Chicken Tacos

Indeed, this recipe calls for bittersweet chocolate chips to create a spicy-sweet mole sauce that will linger in your mind long after dinner. Combining chocolate with tomato sauce, onion, garlic, peanut butter, cinnamon, and chipotle chilies packed in adobo, this mouthwatering sauce is a take on a classic that you can create at home.

Ingredients

• 1 small onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tbsp. olive oil
• 1 8-oz. can tomato sauce
• 2 tbsp. creamy peanut butter
• 1 tbsp. cut chipotle chiles in adobo (plus 1 tsp. adobo sauce)

Instructions

Step 1: In a small skillet, sauté the onion and garlic for a couple of minutes on medium heat while covered.
Step 2: Stir in the tomato sauce, ground cinnamon, adobo sauce, creamy peanut butter, chipotle chilies, and 1/2 cup water. Simmer for five minutes.
Step 3: Stir in the chocolate chips, bittersweet, just until melted. Combine 3 cups of cooked chicken shreds with the sauce.
Step 4: Take the tortillas, add baked chicken, top with fresh salsa and sliced avocado.

Lemony Salmon Piccata

This zesty white wine sauce, which is created with briny capers and brilliant lemon juice, will transform salmon. Serve with your preferred vegetable and whole grain to really absorb the delicious sauce.

Ingredients

¼ cup all-purpose flour

4 (4 ounces) salmon fillets, skin removed

salt and ground black pepper to taste

2 tablespoons vegetable oil

¼ cup dry white wine

1 teaspoon finely minced garlic

½ cup chicken broth

2 tablespoons lemon juice

1 tablespoon capers, drained

2 tablespoons butter

2 slices lemon

Direction

Fill a basin with flour. Salmon fillets are seasoned with salt and pepper before being dredged in flour.

Heat the oil. Add the salmon and heat for 3 minutes on each side, or until browned. Move to a platter and maintain the heat.

Using a wooden spoon, scrape off the browned food particles from the pan’s bottom and add the wine to the skillet. Bring the mixture to a boil. Add garlic and cook for approximately a minute, or until liquid has reduced by about half and garlic is aromatic. Add garlic and cook for approximately a minute, or until liquid has reduced by about half and garlic is aromatic. Stir in capers, lemon juice, and chicken broth and bring to a boil. Add butter and stir until melted.

Place the salmon back in the skillet and cover it with sauce. Fry the salmon for about 2 minutes on each side, or until it flakes easily with a fork.

Place the fish onto plates for serving. Drizzle with pan sauce and sprinkle lemon slices over top.

Greatest Shakshuka Ever

You can have shakshuka, a family-style supper, any time of the day. It uses the freshest tomatoes for a smooth sauce that the eggs bake right into, and it comes together in a matter of minutes. To begin, choose a piece of crusty bread or just your fork.

How Shakshuka Is Made

It’s simple to prepare this shakshuka dish! There are just a few pantry staples needed, and if you don’t have any spinach on hand, you can omit it altogether. It doesn’t affect the flavor of this dish at all

This is how it works:

In a big skillet, first, soften the onion and red bell pepper by sautéing them.
When aromatic, add the garlic, cumin, paprika, and cayenne pepper and simmer.
After adding the harissa and canned crushed tomatoes, boil the tomato mixture until it thickens. Add spinach, if desired.
Lastly, break the eggs into the sauce, cover, and cook for 5 to 8 minutes, or until they are just set.

Thai Turkey Lettuce Cups

Combine jalapeño, cilantro, yogurt, lime juice, and cumin in a blender to create a hot sauce that you will want to pour over everything. Then, for a cold and crisp outside with a warm and chewy middle, a quick stir-fry of seasoned ground turkey provides a great filling.

Ingredients

• For Cilantro Sauce
• 1 jalapen~o, chopped, seeded if desired
• 1 c. fresh cilantro
• 1/2 c. plain yogurt
• 2 tbsp. fresh lime juice
• 1/2 tsp. ground cumin
• For Thai Turkey
• 1 tbsp. canola oil
• 1 1/2 lb. lean white ground turkey
• 2 cloves garlic, finely chopped
• 1 jalapen~o, finely chopped
• 1 tbsp. grated fresh ginger
• 2 tbsp. fresh lime juice
• 1 tbsp. low-sodium soy sauce
• 2 scallions, thinly sliced
• 8 butter lettuce leaves
• radishes, thinly sliced, for serving

Instructions

Step 1: Puree the jalapeño, cilantro, yogurt, lime juice, and cumin in a blender until it’s smooth.
Step 2: In a large cast-iron skillet, heat canola oil over medium-high heat. Add the ground turkey and cook for 6 to 8 minutes, breaking it up with a spoon, until it’s crispy and golden brown. Stir in the ginger, garlic, and jalapeño and simmer for 1 minute.
Step 3 Turn off the heat and mix in the soy sauce, lime juice, and up to 1/4 cup of water (if it seems dry).
Step 4: Spoon into lettuce leaves and sprinkle with onions. Accompany with sliced and cilantro sauce.

White Bean, Tuna, and Roasted Pepper Salad

This is the perfect meal if you’re searching for a quick, high-protein, low-calorie option that you can prepare for the entire week. Cannellini beans in a can, roasted red peppers in a jar, marinated artichokes, mixed olives, and tuna in a can are pantry basics that work well together to provide a satisfying supper.

Ingredients

• 1 15-oz. can cannellini beans, rinsed
• 1/4 small red onion, finely chopped
• 6 tbsp. vinaigrette
• 3 hearts of romaine, torn into pieces (about 6 cups)
• Two jars of roasted red peppers drained and sliced into pieces.1/2 c. marinated artichoke hearts, drained and quartered
• 1/2 c. pitted mixed olives
• One five-ounce can of tuna that has been packed in olive oil should be drained and flaked.

Instructions

Combine the beans, onion, and vinaigrette in a big bowl. Add the lettuce and toss to coat. Add the tuna, olives, peppers, and artichoke hearts and fold.

Easy Tempeh Lettuce Wraps

Who says a high-protein diet has to be plant-based? Tempeh, Greek yogurt, and quinoa combine to create a low-calorie vegetarian supper that is portable, incredibly fresh, and ready in less than 20 minutes. Each serving has 22 grams of protein.

Ingredients

• 1 c. quinoa
• 1 small zucchini
• 1 small onion, sliced
• 1 c. grape tomatoes
• 1 tbsp. olive oil
• kosher salt
• pepper
• 8 oz. roasted tempeh, cut into pieces
• 1 c. shredded red cabbage
• 3/4 head Boston lettuce
• mint leaves, for serving
• 1/2 c. plain 2% Greek yogurt, for serving
• lime wedges, for serving

Instructions

Step 1: Preheat the oven to 450°F. Get ready quinoa as directed on the package.
Step 2: Cut the zucchini into 1-inch pieces after halving it lengthwise. Combine the zucchini, onion, and grape tomatoes on a rimmed baking sheet. Drizzle with olive oil and sprinkle with 1/4 tsp of kosher salt and pepper. Bake for 10 to 12 minutes, or until barely soft, then transfer to a bowl.
Step 3: Add the fluffy quinoa, tempeh, and red cabbage to the bowl of vegetables and toss to mix.
Step 4:Separate the leaves from the lettuce head. Fill the lettuce leaves with a mixture of quinoa and mint leaves. Top with a dollop of Greek yogurt and serve with lime wedges.

Salmon Banh Mi With Spicy Mayo

Serve a spicy mayo sauce, pickled carrots, radishes, and crispy baguette topped with broiled fish and fresh cilantro for a workday or family supper option.

Ingredients

• 1 7-oz. salmon fillets with skin
• 3 tbsp. low-sodium tamari or soy sauce
• 1 tsp. olive oil, and more for baking dish
• 3 cloves garlic, finely chopped
• 2 small carrots, very thinly sliced
• 4 radishes, thinly sliced
• 1/2 c. rice vinegar
• 3 tbsp. mayonnaise
• 1/2 tsp. hot sauce (such as sriracha)
• 2 small whole-wheat baguettes (or 1 large), split and toasted wheat baguettes wheat baguettes
• 1/4 c. fresh cilantro

Instructions

Step 1: Put the salmon, oil, and garlic in a resealable bag. Add tamari (or soy sauce). Allow the mixture to marinate for 15 minutes at room temperature. Then, preheat the broiler before using it.
Step 2 In the meantime, combine the carrots, radishes, and vinegar in a basin. Allow to sit for at least 20 minutes and up to 1 1/2 hours, tossing from time to time.
Step 3: Place the salmon on an oiled baking dish, skin side down. Toss the marinade. Bake 6 inches from the heat source for 9 to 10 minutes, or until golden brown and opaque all over.
Step Four: Spread the mayonnaise and spicy sauce mixture onto the bread halves using a small bowl. After removing the skin of the fillets, crack two pieces of bread. After draining, add the pickled veggies to the fish. Add the remaining bread and cilantro on top. To prepare four sandwiches, cut.

Grilled Chicken With Coconut-Lime Slaw

This coconut-lime slaw is a must-make to go with everything. Simply grilled chicken and red cabbage are enhanced by the combination of flavors provided by creamy coconut milk, savory fish sauce, and tart lime juice.

Ingredients

• 8 small chicken cutlets
• 1/2 tsp. kosher salt
• 1/2 tsp. pepper
• zest of 1 lime
• 1 tbsp. fresh lime juice
• 3 tbsp. coconut milk
• 1 tsp. sugar
• 1/2 tsp. fish sauce
• 1 lb. red cabbage, thinly sliced
• 2 scallions, cut into matchsticks
• 1/4 c. cilantro

Instructions

Step 1: Turn the grill’s heat up to medium. Chicken cutlets should be seasoned with salt and pepper and grilled for three to four minutes, rotating once, or until cooked through.
Step 2: Grate the zest from the limes into a small bowl and keep it aside. Pour lime juice into a large basin. Add the sugar, fish sauce, and coconut milk and whisk until the sugar dissolves. Toss to coat evenly. Add red cabbage and scallions to the dressing.
Step 3: Sprinkle the reserved lime zest over the chicken as soon as it comes off the grill. Distribute the slaw and chicken among plate

Seared Tilapia With Spiralized Zucchini

In only twenty-five minutes, infuse fish with a zesty sauce made with lemon, garlic, capers, and parsley. Serve it with roasted spiralized zucchini for a unique take on a basic vegetable that even the pickiest eaters will enjoy. This is also a fantastic low-carbohydrate diet choice!

Ingredients

• 1 1/2 lb. zucchini
• 3 tbsp. olive oil, divided
• kosher salt
• pepper
• 4 small fillets of tilapia (1 1/2 lbs.)
• 1 lemon, thinly sliced and seeded
• 2 cloves garlic, thinly sliced
• 1 tbsp. capers
• 1/2 c. fresh flat-leaf parsley, chopped

Instructions

Phase 1
Adjust the oven to 475°F. Use parchment paper or a reusable baking mat to line a big-rimmed baking sheet. Spiralize the zucchini or cut it into thin ribbons using a spiralizer.
Step 2: Move the zucchini to the baking sheet that has been prepped. Toss with 1/4 tsp. salt and 1/4 tsp. oil. Roast for fifteen minutes. Turn the heat up to broil and cook for another three to four minutes or until golden brown.
Step 3: In the interim, place a big cast-iron pan over medium-high heat with 1 tablespoon of oil. After adding 1/4 tsp of salt and pepper to the fish, fry it for 2 to 3 minutes on each side, or until it is opaque throughout. Move to a dish.
Step 4: Add the remaining tablespoon of oil, lemon, garlic, and capers to the skillet. Cook, stirring regularly, until the garlic is soft and golden brown. Serve with zucchini after tossing with herbs and spooning over fish.

Spinach Salad With Warm Blackberry Vinaigrette

While basic salads are a terrific low-calorie option, the flavor of this 25-minute salad is anything from simple. Mix the blackberries, oil, vinegar, and mustard to make a warm, berry vinaigrette that will make your plate look amazing. This becomes a restaurant-quality choice with a quick toss of spinach, beans, tomatoes, onions, herbs, and feta.

Ingredients

• 1/2 c. blackberries
• 1/4 c. balsamic or red wine vinegar
• 2 tbsp. olive oil
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1 10-oz pkg. baby spinach
• 1 15.5-oz can cannellini beans, rinsed
• 1 c. multicolored cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 2 tablespoons of fresh herbs, such as mint, basil, and parsley, coarsely chopped.1/4 c. crumbled feta cheese

Instructions

Step 1: Puree 1 cup berries with 1/4 cup water in a blender until smooth. Strain into a small saucepan using a mesh strainer.
Step 2: Whisk together the oil and vinegar. Add mustard and a sprinkling of salt and pepper, and cook over medium heat, stirring regularly, until the mixture becomes heated.
Step 3: Toss the spinach with the heated dressing in a big basin to coat. Toss to mix in the beans, tomatoes, onion, and herbs. Garnish with the remaining berries and feta.

Vietnamese Lettuce Wraps

A delicious pork combination stuffed into crispy lettuce cups is served with a crisp, herby salad. Lastly, a sweet and spicy sauce is drizzled over them, creating an enticing bite that is fit for a midweek dinner party.

Ingredients

• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 medium carrots, julienned
• 1/2 medium onion, cut into thin slices
• filling:
• 1 pound ground pork
• 1 tablespoon minced fresh ginger root
• 1 garlic clove, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon fish sauce, optional
• assembly:
• 8 Bibb lettuce leaves
• 1/2 English cucumber, finely chopped
• 1 small sweet red pepper, finely chopped
• 3 green onions, chopped
• Use half a cup of freshly chopped basil, cilantro, and mint, coarsely chopped.
• 1 jalapeno pepper, seeded and finely cut
• 1/4 cup salted peanuts, chopped
• Hoisin sauce
• Lime wedges

Instructions

• Combine the vinegar, sugar, and salt in a small bowl and combine. Add onion and carrots, and let alone for 30 minutes at room temperature.
• Cook the pork, ginger, and garlic in a big skillet over medium heat for 6 to 8 minutes, or until the pork is no longer pink. Crumble the pork and drain. Add the mirin, soy sauce, salt, pepper, and fish sauce (if using) and stir.
• Drain carrot mixture and serve. Top the dish with cucumber, red pepper, green onions, a mixture of carrots, and herbs. Spoon pork mixture onto lettuce leaves. Add peanuts and jalapeños, then drizzle with hoisin sauce. Add lime juice to the tops. Lettuce folds over the filling.

White Wine and Tomato Mussels

With every bite of this recipe, you’ll want to grab a fresh bottle of wine and some crusty bread because it will make you feel like you’re in France enjoying the summertime. This is a fancy take on home-cooked shellfish, enhanced by the flavor of summer tomatoes and basil.

Ingredients

• 2 tbsp. butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 15-oz. can of diced tomatoes
• 1/2 c. dry white wine
• Use 2 tablespoons of freshly chopped parsley, and reserve some extra for garnishing purposes. kosher salt
• Freshly ground black pepper
• 2 lb. mussels, scrubbed and debearded
• Grilled bread, for serving

Instructions

Step 1: Melt butter in a pot over medium-low heat. Add the onion and cook until soft and fragrant for 5 minutes. Next, add the garlic and simmer for 1 minute until fragrant.
Step 2: Stir together the parsley, wine, and diced tomatoes. Add pepper and salt for seasoning.
Step 3: Add the mussels and cook them until they split open. (Throw away any closed shells.)
Step 4: Add extra parsley to the garnish and serve with grilled bread.

Grilled Chicken With Smoky Corn Salad

We love the dynamic combination of cheese and corn, but when paired with a smoky grilled chicken and limes, it becomes a year-round favorite dish.

Ingredients

• 4 6-oz boneless, skinless chicken breasts
• salt
• pepper
• 2 limes, halved
• 4 ears of corn, shucked
• 1/4 c. cilantro, chopped
• 2 tbsp. chopped green olives
• 1 oz. Manchego cheese, finely grated
• 1 1/2 tbsp. olive oil
• 1 tsp. smoked paprika

Instructions

Phase 1

Grill on medium-high heat. Chicken cutlets should be seasoned with salt and pepper and grilled for three to four minutes, rotating once, or until cooked through.

Step Two

Grate the zest from the limes into a small bowl and keep it aside. Pour lime juice into a large basin. Add the sugar, fish sauce, and coconut milk and whisk until the sugar dissolves. Toss to coat evenly. Add red cabbage and scallions to the dressing.

Step Three

Sprinkle saved lime zest over chicken as soon as it comes off the grill. Distribute the slaw and chicken among plates. After serving, top the slaw with cilantro.

Seared Tilapia With Spiralized Zucchini

In only twenty-five minutes, infuse fish with a zesty sauce made with lemon, garlic, capers, and parsley. Serve it with roasted spiralized zucchini for a unique take on a basic vegetable that even the pickiest eaters will enjoy. This is also a fantastic low-carbohydrate diet choice!

Ingredients

• 1 1/2 lb. zucchini
• 3 tbsp. olive oil, divided
• kosher salt
• pepper
• 4 small fillets of tilapia (1 1/2 lbs.)
• 1 lemon, thinly sliced and seeded
• 2 cloves garlic, thinly sliced
• 1 tbsp. capers
• 1/2 c. fresh flat-leaf parsley, chopped

Instructions

Phase 1
Adjust the oven to 475°F. Use parchment paper or a reusable baking mat to line a big-rimmed baking sheet. Spiralize the zucchini or cut it into thin ribbons using a spiralizer.
Step 2: Move the zucchini to the baking sheet that has been prepped. Toss with 1/4 tsp. salt and 1/4 tsp. oil. Roast for fifteen minutes. Turn the heat up to broil and cook for another three to four minutes or until golden brown.
Step 3 In the interim, place a big cast-iron pan over medium-high heat with 1 tablespoon of oil. After adding 1/4 tsp of salt and pepper to the fish, fry it for 2 to 3 minutes on each side, or until it is opaque throughout. Move to a dish.
Step 4: Add the remaining tablespoon of oil, lemon, garlic, and capers to the skillet. Cook, stirring regularly, until the garlic is soft and golden brown. Serve with zucchini after tossing with herbs and spooning over fish.

Spinach Salad With Warm Blackberry Vinaigrette

While basic salads are a terrific low-calorie option, the flavor of this 25-minute salad is anything from simple. Mix the blackberries, oil, vinegar, and mustard to make a warm, berry vinaigrette that will make your plate look amazing. This is then elevated to restaurant-quality status with a quick toss of spinach, beans, tomatoes, onions, herbs, and feta.

Ingredients

• 1/2 c. blackberries
• 1/4 c. balsamic or red wine vinegar
• 2 tbsp. olive oil
• 1 tsp. Dijon mustard
• Kosher salt and pepper
• 1 10-oz pkg. baby spinach
• 1 15.5-oz can cannellini beans, rinsed
• 1 c. multicolored cherry tomatoes, halved
• 1/4 small red onion, thinly sliced
• 2 tablespoons of fresh herbs such as mint, basil, or parsley, coarsely chopped.1/4 c. crumbled feta cheese

Instructions

Step 1: Puree 1 cup berries with 1/4 cup water in a blender until smooth. Strain into a small saucepan using a mesh strainer.
Step 2: Whisk together the oil and vinegar. Add mustard and a sprinkling of salt and pepper, and cook over medium heat, stirring regularly, until the mixture becomes heated.
Step 3: Toss the spinach with the heated dressing in a big basin to coat. Toss to mix in the beans, tomatoes, onion, and herbs. Garnish with the remaining berries and feta.

Vietnamese Lettuce Wraps

A delicious pork combination stuffed into crispy lettuce cups is served with a crisp, herby salad. Lastly, a sweet and spicy sauce is drizzled over them, creating an enticing bite that is fit for a midweek dinner party.

Ingredients

• 1/2 cup white vinegar
• 1/4 cup sugar
• 1/8 teaspoon salt
• 2 medium carrots, julienned
• 1/2 medium onion, cut into thin slices
• filling:
• 1 pound ground pork
• 1 tablespoon minced fresh ginger root
• 1 garlic clove, minced
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon mirin (sweet rice wine)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 teaspoon fish sauce, optional
• assembly:
• 8 Bibb lettuce leaves
• 1/2 English cucumber, finely chopped
• 1 small sweet red pepper, finely chopped
• 3 green onions, chopped
• Use 1/2 cup of coarsely chopped fresh basil, cilantro, and mint each.
• 1 jalapeno pepper, seeded and finely chopped
• 1/4 cup salted peanuts, chopped
• Hoisin sauce
• Lime wedges

Instructions

• Combine the vinegar, sugar, and salt in a small bowl and stir to combine. Add onion and carrots, let alone for 30 minutes at room temperature.
• Cook the pork, ginger, and garlic in a big skillet over medium heat for 6 to 8 minutes, or until the pork is no longer pink. Crumble the pork and drain. Add the mirin, soy sauce, salt, pepper, and fish sauce (if using) and stir.
• Drain carrot mixture and serve. Prepare a dish by combining sliced cucumbers, diced red peppers, chopped green onions, and shredded carrots. Add a blend of fresh herbs to enhance the taste. Spoon pork mixture onto lettuce leaves. Add peanuts and jalapeños, then drizzle with hoisin sauce. Drizzle with lime juice. Lettuce folds over the filling.

White Wine and Tomato Mussels

With every bite of this recipe, you’ll want to grab a fresh bottle of wine and some crusty bread because it will make you feel like you’re in France enjoying the summertime. This is a fancy take on home-cooked shellfish, enhanced by the flavor of summer tomatoes and basil.

Ingredients

• 2 tbsp. butter
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 15-oz. can of diced tomatoes
• 1/2 c. dry white wine
• Use 2 tablespoons of freshly chopped parsley and add more of it for garnishing. kosher salt
• Freshly ground black pepper
• 2 lb. mussels, scrubbed and debearded
• Grilled bread, for serving

Instructions

Step 1: Melt butter in a pot over medium-low heat. Cook the onion for 5 minutes until it becomes soft and fragrant. Then, add the garlic and simmer for 1 minute or until fragrant.
Step 2: Stir together the parsley, wine, and diced tomatoes. Add pepper and salt for seasoning.
Step 3: Add the mussels and cook them until they split open. (Throw away any closed shells.)
Step 4: Add extra parsley to the garnish and serve with the grilled bread.

Grilled Chicken With Smoky Corn Salad

We love the dynamic combination of cheese and corn, but when paired with a smoky grilled chicken and limes, it becomes a year-round favorite dish.

Ingredients

• 4 6-oz boneless, skinless chicken breasts
• salt
• pepper
• 2 limes, halved
• 4 ears of corn, shucked
• 1/4 c. cilantro, chopped
• 2 tbsp. chopped green olives
• 1 oz. Manchego cheese, finely grated
• 1 1/2 tbsp. olive oil
• 1 tsp. smoked paprika

Instructions

Step 1: Season chicken breasts with salt and pepper and grill for 5-6 minutes on each side until cooked through.

Step 2: Grill the corn and limes, cut sides down, for 6 to 8 minutes, flipping them occasionally, until they are charred.

Step 3: Cut the corn off the cobs. Add the juice of two lime halves, cheese, chopped green olives, cilantro, and a dash of salt and pepper to a medium-sized bowl.
Step 4: Drizzle smoked paprika and olive oil over the chicken. Serve with the remaining lime halves and corn salad.

Thai Green Curry Soup

Settle into a bowl of Thai green curry paste and coconut milk-infused green curry soup. Blended into the mixture are sugar snap peas, spinach, peas, and asparagus for a filling, low-calorie soup that’s loaded with veggies.

• The main component of this recipe is green curry paste. Be warned, if you’ve never worked with green curry paste (affiliate link), it’s intense. Thus, I suggest adding two tablespoons at first and then adding more to taste, if preferred. (I love a spicy curry, so I usually use 4-5 tbsp in this dish.)
• Full-fat canned coconut milk is what I suggest using for this dish. However, if you’d prefer, feel free to use low-fat. Our broth’s foundation will be a vegetable stock.
• The other key ingredients we’ll be adding to our broth are onion, garlic, and ginger. (If you’re really pressed for time, feel free to substitute ground ginger and onion powder.)
• Grain, rice, or noodles: I prepare my grains, rice, and noodles in different pots. When they are cooked and ready to eat, you can add them to the broth.
• Veggies everywhere: In my opinion, the more curry, the better! Vegetables are acceptable, either fresh or frozen. You may either prepare your vegetables separately (in a sauté pan, the oven, or with leftovers) and then add them in at the end, You have two options when preparing the curry: you can either cook the ingredients separately and then add them to the broth, or you can cook them directly in the curry broth as it heats up.
• The following are some of my favorite vegetables to use in curry: Yukon gold potatoes, bell peppers, broccoli, carrots, cauliflower, mushrooms, peas, squash, and/or greens like collards, kale, spinach, or chard. Tofu, seafood, or meat: As with the vegetables, you can cook your proteins in the curry broth as it heats up, or you can cook them separately. Usually, I add leftover chicken, steak, pork, shrimp, or tofu (you can also shred a rotisserie).
• Add-ons: I make sure to garnish my curry with finely chopped fresh cilantro and occasionally fresh mint. in addition to some finely chopped green or red onions. Toasted sesame seeds, toasted flakes coconut, sliced Thai bird chilies, or anything else that sounds good could be added as extra toppings.

Wild Salmon Salad

Rich in omega-3 fatty acids and creamy avocado, this heart-healthy salmon is incredibly gratifying. It’s easy to make ahead of time for a week’s worth of meals, takes only fifteen minutes to prepare, and can be customized to use any leftover vegetables for a fuss-free dinner.

Components Required Salmon fillets:

• farmed and wild salmon have advantages! While farmed salmon is still a fantastic alternative, wild salmon may be thought to be the superior option, but it is more costly!
• avocado oil: Since the salmon turns golden and slightly crunchy when seared, I prefer to do this with my salmon.
• Add some sea salt and pepper for seasoning.
• any green would work here but try baby kale and romaine.
• Sweet potato croutons are the ideal, healthful garnish for salads.
• This dish uses avocado for its healthy fats and creamy texture, while pickled red onions add color and flavor.
• Feta cheese: The feta cheese gives the salad a little sharpness and creaminess.
• If you need to make this salad dairy-free, I suggest substituting vegan feta! It’s optional, but you’ll taste it much less.
• One of my favorite seeds is pepitas, sometimes known as pumpkin seeds. You can use any other type of nut or seed to substitute for these.
• Apple cider vinegar, olive oil, lemon juice, Dijon mustard, maple syrup (or honey), oregano, garlic, salt, and pepper are the ingredients of a lemon vinaigrette dressing. The dressing is incredibly simple, light, and fresh—a fantastic match for the salmon!

Spring Minestrone With Homemade Pesto

Don’t limit pesto to pasta! Fennel fronds, cashews, parmesan, garlic, olive oil, and lemon are blended together to create a pesto that is reminiscent of spring and can be directly added to the transparent soup that is filled with seasonal vegetables.

Ingredients

• For Soup
• 2 tbsp. olive oil
• 2 leeks (white and light green parts only), sliced into 1/4-inch.-thick half-moons
• 1 small bulb fennel, bulb cored and cut into 1/4-in
• kosher salt
• pepper
• 3 1/2 tbsp. low-sodium vegetable base
• One pound of asparagus needs to be trimmed and cut into pieces that are half an inch in size.8 oz. green beans, sliced into 1/4-in. rounds
• 4 oz. sugar snap peas, strings removed, cut into thirds
• 1 15-oz. can cannellini beans, rinsed
• For Pesto
• 1 c. fresh dill
• 1 c. reserved fennel fronds
• 1/4 c. cashews
• 2 oz. Parmesan, grated
• 2 cloves garlic
• 3 tbsp. fresh lemon juice
• 1/4 c. olive oil

Instructions

Step 1: Turn the Dutch oven’s olive oil to medium-low heat. Cook the leeks, fennel, and 1/4 tsp. kosher salt, covered and stirring periodically, for 8 minutes or until the leeks are just soft.
Step 2: Add 8 cups of water and the vegetable base. Bring to a boil, then lower the heat and simmer to make the pesto.

step 3: Make pesto Puree the dill, cashews, Parmesan, lemon juice, and reserved fennel fronds in a blender until smooth. Add 1/4 cup of olive oil slowly while the motor is running.

Roasted Mushroom & Bacon Dutch Baby

This brunch favorite will fulfill all of your savory pancake cravings and make a stunning centerpiece. For a decadent dinner, put warm mushrooms, crispy bacon, and sharp scallions on the fluffy, oven-baked pancake.

Ingredients

• 1 lb. mixed mushrooms, sliced or cut into pieces
• 4 slices bacon, cut into pieces
• 3 large eggs
• 1 clove garlic, chopped
• 3/4 c. whole milk
• 3 tbsp. unsalted butter, melted, divided
• 1/2 c. all-purpose flour
• 2 tbsp. cornstarch
• 1/4 tsp. kosher salt
• 1 tbsp. fresh thyme
• Grate about 1/2 cup of fontina or cheddar cheese, which should be approximately 2 oz.1 scallion, thinly sliced
• 2 tbsp. chopped flat-leaf parsley

Instructions

Step 1: Position the center and higher oven racks; preheat the oven to 450°F. Place the bacon and mushrooms on a rimmed baking sheet and place it on the higher oven rack while the oven is heating up. Roast for 25 to 30 minutes, stirring once, or until mushrooms are golden brown.
Step 2: Set a medium cast-iron pan on the middle rack and heat it for fifteen minutes.
Step 3: Put the eggs and garlic in a blender and process on high for 45 seconds, or until foamy. Blend till smooth. Slowly add milk and 2 tablespoons butter. Mix in the cornstarch, flour, and salt.
Step 4: Gently add the last tablespoon of butter to the hot skillet, swirling to coat. Pour in batter right away. Bake for 14 to 16 minutes until puffed and golden brown. Add cheese; bake for 3 to 5 more minutes until melted.
Step 5: Add the parsley, scallion, and mushroom mixture on top.

Roasted Shrimp Parmesan

Displace chicken parmesan! With fewer calories, this cheesy shrimp bake is a modern take on a traditional recipe. The flavor is enhanced by fresh plum tomatoes and basil, and you’ll love the sensory components provided by the juicy shrimp, crisp bread cubes, and creamy cheese.

Ingredients

• 3 tbsp. olive oil, divided
• 6 oz. rustic bread, torn into 3/4 in. pieces
• of kosher salt
• pepper
• 2 cloves garlic, finely chopped
• 1 lb. plum tomatoes, cut into 1/2-in. pieces
• 1 small bunch basil, leaves torn, divided
• 1 lb. large shrimp, peeled and deveined
• 3 oz. mozzarella cheese, grated (about 1 c.)
• 3 tbsp. grated Parmesan cheese

Instructions

Phase 1
Adjust the oven to 425°F. In a large oven-safe skillet, heat 2 tablespoons of oil over medium-low heat. After adding the bread and coating it with oil, season it with 1/4 tsp of salt and pepper. Bake the bread in the skillet for 8 to 10 minutes, or until it is crisp and golden brown.
Step 2: Place the bread on a dish and add the garlic and last tablespoon of oil to the skillet. Stir-frying the garlic for approximately a minute, or until it starts to become golden brown.
Add the tomatoes along with 1/4 tsp of salt and pepper, and simmer for 5 to 7 minutes, stirring periodically, or until the tomatoes start to release their juices. Place half of the basil in.
Step Three
Mix bread and prawns with tomato mixture. After adding mozzarella and Parmesan, bake for 14 to 16 minutes, or until the shrimp are opaque throughout and the cheese is bubbling and golden brown. Sprinkle the remaining basil on top, then serve right away.

Sunny-Side-Up-Pizza

Pita pockets serve as a substitute for pizza crust in this low-calorie, kid-friendly dish, which is topped with two types of cheese and spinach flavored with garlic oil. Serve alongside the marinated tomato salad for an extremely aromatic dinner.

Ingredients

• 1 pound refrigerated fresh pizza dough
• 2 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 6 large eggs
• ? teaspoon kosher salt
• 4 cups mâche or baby spinach
• ¼ cup thinly sliced red onion
• 3 tablespoons balsamic vinaigrette
• 2 ounces Parmesan cheese, shaved
• .38 teaspoon black pepper

Instructions
Phase 1
Turn the oven on at 450°.

Step 2: Put the dough in a bowl that is safe to microwave and cook for 45 seconds on MEDIUM (50 percent power). Give it five minutes. Create a 14-inch round out of the dough. Put on a pizza pan and use a fork to pierce. Brush the dough with a mixture of 1 1/2 tablespoons oil and garlic. Bake for 14 minutes @ 450°.

Step Three
A big nonstick skillet should be heated to medium heat. Pour in the remaining 1 1/2 tsp oil and mix to coat. Crack eggs into pan and heat until whites are set, about 4 minutes. Add a little salt.

Step 4: Mix the vinaigrette, onion, and mâche together. Place on crust; sprinkle cheese, eggs, and pepper on top.

Scallion and Chickpea Pancakes

These savory pancakes are made using chickpea flour, which adds a little bit of fiber and protein while lowering the calorie and carb counts. Serve with stir-fried vegetables for a flavorful supper.

Ingredients

• Dipping Sauce
• 1 1/2 tbsp. mirin
• 1 1/2 tbsp. reduced-sodium tamari
• 1 tbsp. rice vinegar
• 3/4 tsp. grated fresh ginger
• Scallion Pancakes
• 2/3 c. chickpea flour
• 1/4 tsp. kosher salt
• 6 scallions, thinly sliced (heaping 3/4 cup)
• 2 tbsp. toasted sesame seeds
• 2 tsp. toasted sesame oil

Instructions,

Step 1

Stir together the rice vinegar, ginger, tamari, and mirin; put aside.

Step Two

Mix the chickpea flour, salt, and two-thirds cup water in a medium-sized bowl. Refrigerate for up to 3 days, or let it rest for 20 minutes. Add sesame seeds and scallions to batter and stir.

Step Three

In a big nonstick skillet, heat the sesame oil over medium heat. To produce 2 1/2 to 3-inch pancakes, place six spoonfuls of batter (approximately two tablespoons per spoonful) into the griddle in two batches. Cook, stirring occasionally, for about 2 1/2 minutes on each side, or until thoroughly cooked and golden brown. Transfer the cooked batter onto a plate and repeat the process with the remaining batter. Serve the warm pancakes with a side of dipping sauce.

Roasted Cod and New Potatoes With Chorizo Vinaigrette

Flaky fish takes on the taste of crunchy chorizo so well that it is the ideal match for creamy roasted potatoes. We adore that this recipe only requires one sheet pan and can be prepared in thirty minutes.

Ingredients

• 2 tbsp. plus 1 tsp. olive oil, divided
• 1 1/2 lb. yellow new potatoes, halved
• kosher salt
• pepper
• 4 6-oz. pieces of cod fillet
• 1 oz. fully cooked chorizo, finely chopped
• 1 shallot, finely chopped
• 2 tbsp. sherry vinegar
• chopped flat-leaf parsley, for serving

Instructions

Phase 1

Adjust the oven to 450°F. Grease a baking sheet with two tablespoons of olive oil. Place the cut sides of the potatoes down, add the salt and pepper, and roast for 15 minutes.

Step Two

After using a paper towel to pat the cod dry, season it with 1/4 tsp of salt and pepper. Lower the oven temperature to 425°F, put the cod on a sheet pan with the potatoes (moving them aside if needed), and roast for an additional 8 to 12 minutes, or until the cod is opaque throughout and the potatoes are soft and golden brown.

Step 3: In the interim, warm up the last tsp of oil in a small pan. Cook for 2 to 3 minutes, or until the chorizo is crispy. Take off the heat and stir in the sherry vinegar and shallot.
Step 4: Drizzle fish and potatoes with chorizo vinaigrette; garnish with parsley, if like.

Kale and Mushroom Fried Rice

Try this 25-minute fried rice to improve your vegetable intake at mealtime. A combination of cremini and shiitake mushrooms gives the dish a meaty texture, while scrambled eggs boost protein content without overdoing it on calories.

Ingredients

• 1 tbsp. olive oil
• 4 oz. shiitake mushrooms, stems removed, caps sliced
• 4 oz. cremini mushrooms, quartered
• 1 tbsp. toasted sesame oil
• 6 oz. kale stems removed, leaves thinly sliced
• 2 cloves garlic, pressed
• 4 c. cooked long-grain rice
• 2 large eggs, beaten
• 2 tbsp. reduced-sodium soy sauce
• 1 tsp. sriracha

Instructions

Step 1: Place a large skillet over medium-high heat with olive oil. After adding the mushrooms, sauté for 3 to 4 minutes, stirring periodically, until golden brown; remove to a platter.
Step 2: Add the kale to the same skillet with sesame oil and cook for three minutes, stirring. Add garlic and heat for one minute. Add the rice and cook for approximately 2 minutes, stirring now and again, or until thoroughly heated.
Step 3: Move the rice to the sides of the pan, pour the eggs into the empty space, and cook for 1 minute more, stirring often, or until the eggs are almost set. Add mushrooms, sriracha, and soy sauce and toss.

Ravioli With No-Cook Tomato Sauce

You can still incorporate a packet of your preferred cheese ravioli into your low-calorie meal plan. It’s so simple to make this no-cook sauce that you won’t even need to use another bowl. In minutes, it’s family-friendly, speedy, and fresh.

INGREDIENTS

• 1 16- to 18-oz. package small cheese ravioli
• 1 small clove garlic
• 2 tbsp. olive oil
• Kosher salt and pepper
• 2 large beefsteak tomatoes (about 11/2 lb. total), stems removed
• This recipe requires 1/4 cup of freshly chopped basil, with more available for garnishing purposes. Parmesan, for serving

Instructions

STEP 1: Prepare the ravioli as directed on the package.
Step 2: In the meantime, finely grate the garlic into a large bowl and add 1/4 teaspoon each of salt and pepper. Stir in the oil.
Step 3: Cut the top of each tomato by 1/4 inch, then finely grate the cut sides into the bowl until the skin is reached. Discard the skin. Stir to mix well, then gently fold in the basil.
STEP 4: Spoon the sauce over the ravioli, and if desired, top with additional Parmesan and basil.

Fiery Black Bean Soup

This is your chance to try tomatillos if you’ve never done so. With roasted tomatillos, garlic, onion, poblano, and jalapeño, along with sturdy beans, juicy tomatoes, and aromatic spices, this soup is a plant-based stew that is sure to warm your spirit with every spoonful.

Ingredients

• 8 oz. tomatillos (about 4), halved
• 2 cloves garlic, unpeeled
• 1 large yellow onion, cut into 1-in.-thick wedges
• This recipe requires one large poblano pepper. You should halve it and remove the seeds.1 jalapen~o, halved and seeded
• 1 tbsp. olive oil
• kosher salt
• pepper
• 1/2 tsp. ground cumin
• 1/2 tsp. ground coriander
• 4 c. low-sodium chicken broth
• 2 15-oz. cans of low-sodium black beans, rinsed
• 1 14.5-oz. can fire-roasted diced tomatoes, drained
• 1 small red onion, thinly sliced
• 2 tbsp. fresh lime juice
• cilantro leaves, for serving

Instructions

Phase 1

Warm the broiler. Combine oil, 1/2 tsp. salt, and 1/2 tsp. pepper with tomatillos, garlic, yellow onion, poblano, and jalapeño on a large-rimmed baking sheet. Pinch the cut sides of the peppers and broil, turning the pan every five minutes, until the vegetables are soft and browned, about 15 minutes.

Step Two

Toss the garlic and poblano skins. Chop the vegetables finely and add them to the Dutch oven. Add the coriander and cumin, and simmer for 2 minutes on medium, stirring regularly. After adding the tomatoes, beans, and broth, simmer;
Step 3 : While waiting, stir the red onion with the lime juice and a dash of salt and pepper, and let it sit for at least ten minutes. Top soup with pickled onions and cilantro and serve.

Sheet Pan Steak With Beans and Broccolini

This one-pan meal has tons of meatiness thanks to the addition of cannellini beans, cremini mushrooms, and New York strip steak. Broccoli not only completes the dish but also makes it a weeknight meal you’ll want to make again and again.

Ingredients

• 1 lb. small cremini mushrooms, trimmed and halved
• This recipe calls for one bunch of broccolini, which should be trimmed and cut into pieces that are two inches in length.4 cloves garlic, finely chopped
• 2 tbsp. olive oil
• 1/4 tsp. red pepper flakes (or a bit more for an extra kick)
• Kosher salt and pepper
• 2 1-in.-thick New York strip steaks (about 1 1/2 lbs. total), trimmed of excess fat
• 1 15-oz. can low-sodium cannellini beans, rinsed

Instructions

Phase 1
Adjust the oven to 450°F. Combine the mushrooms, broccolini, garlic, oil, red pepper flakes, and 1/4 tsp of salt and pepper on a wide-rimmed baking sheet. In 15 minutes, roast.
Step Two
To make room for the steaks, push the mixture to the pan’s edges. Place steaks in the center of the pan after seasoning with 1/4 tsp of salt and pepper. For medium-rare, roast steaks for 5 to 7 minutes on each side. Before slicing, move the steaks to a cutting board and give them five minutes to rest.
Step 3: Add the bean ingredients

Greek Turkey Burgers

The trick to a delicious turkey burger is to enhance the flavor by adding other ingredients. Greek-style spice is added by combining turkey, onions, garlic, zucchini, mint, and cumin. Add some tomato, onion, and feta cheese on top for a burger nibble fit for a restaurant.

INGREDIENTS

lb ground turkey
1
cup of crumbled feta cheese
1/2
I usually use chopped salad olives, specifically Kalamata olives, to fill a cup measurement.1
teaspoon dried oregano
1
teaspoon Italian seasoning
1
teaspoon dried parsley
1
teaspoon dried basil (optional)
1
teaspoon onion powder
1/2
teaspoon garlic powder on the baking sheet and mix them together. Roast for three minutes or until thoroughly heated. Serve the steak with vegetables and beans.

Instructions

Toss everything together in a big bowl.
After shaping into four patties, grill.
I’ve put this on pita with tahini, tomatoes, and lettuce, and on ordinary burger buns with tomatoes and mayo.

Cod With Orange Leek Couscous

The epitome of a satisfying, low-calorie dinner is cod. Preportioned and satisfying, the fish cooks in a parchment packet with couscous, orange, leek, and greens.

Ingredients

• 1 c. couscous
• 1 orange
• 1 leek, white and light green parts only, cut in half lengthwise, then sliced 1/2 in. thick
• 3 c. Baby kale
• “This is the recipe ingredient for cod fillet. You would need 1 and 1/4 portion of cod fillet which should be cut into 4 pieces.”1 tbsp. olive oil
• kosher salt
• pepper

Instructions

Phase 1

Adjust the oven to 425°F. Cut eight 12-inch-square parchment paper squares, then place four of the squares on each of two baking sheets. Add 3/4 cup water and the couscous to a medium-sized bowl.

Step Two

Halve the orange, peel one half, and roughly cut the fruit. Stir orange, kale, and leek into couscous.

Step Three

Place a piece of cod on top of each piece of parchment after dividing the couscous mixture among them. Drizzle with oil, and season with 1/4 tsp. pepper and 1/2 tsp. salt, and then squeeze the remaining orange half’s juice on top.
Step 4: Place another sheet of parchment over each and fold the edges three times, tucking the corners under. Roast for 12 minutes.
Step 5: Place every packet on a platter. Cut a “X” in the center with scissors or a knife, then fold the triangles back.

Seared Salmon With Roasted Cauliflower

Savor this 25-minute supper, which includes pan-seared, buttery salmon and simple roasted cauliflower, any time of year. A dish that will make you swoon is all about the fresh garlic, capers, and parsley.

Ingredients

• Cauliflower
• 1 large head of cauliflower
• 2 tbsp. olive oil
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Salmon
• 4 six-oz. pieces salmon
• 2 tsp. olive oil
• 2 cloves garlic, chopped
• 1 tbsp. capers
• 1/2 c. parsley leaves

Instructions

Step 1: Combine salt, pepper, and olive oil with the cauliflower florets.
Step 2: Broil till golden brown after roasting at 450°F until tender.
Step 3: Season and fry salmon in oil in a big skillet over medium-high heat until it is opaque throughout. After tossing the fish once, add the garlic and capers to the skillet.
Step 4: Combine capers, garlic, and parsley leaves with the cauliflower and serve it with salmon.

Pan-Friend Chicken With Lemony Roasted Broccoli

This dish of pan-fried chicken and hearty roasted broccoli is brightened with fresh and cooked lemon. It won’t take more than twenty minutes to prepare dinner!

Ingredients

• 1 1/2 lb. broccoli, cut into florets
• 2 cloves garlic, thinly sliced
• 3 tbsp. olive oil, divided
• salt
• pepper
• 4 6-oz. boneless, skinless chicken breasts
• 1/4 c. flour
• 1 lemon, cut into thin 1/2-in. pieces
• 2 tbsp. fresh lemon juice

Instructions

Phase 1
Adjust the oven to 425°F. Combine 1 tablespoon olive oil, 1/4 tsp of salt, and 1/4 tsp of pepper with the broccoli and garlic on a rimmed baking sheet. Roast for 10 minutes.
Step 2: In the meanwhile, evenly pound the chicken breasts and season them with 1/4 tsp. salt and pepper. Next, coat them with flour. In a large skillet over medium-high heat, sauté the chicken for 3 to 5 minutes on each side, or until golden brown.
Step 3: Nestle chicken into broccoli and roast for about 6 minutes, or until chicken is cooked through and broccoli is soft and golden brown.
Step Four
Put the skillet back on medium heat, add the remaining tablespoon of oil, then the lemon, and stir-fry for approximately three minutes, or until it starts to brown. Stir in 1/3 cup water and lemon juice, and simmer, scraping up any browned parts as you go. After serving the chicken, spoon over the broccoli.

Halibut With Lemon-Anchovy Sauce

Add some halibut and anchovies to your usual seafood rotation to change things up. 33 grams of protein, heart-healthy omega-3 fatty acids, and an abundance of flavorful, spicy flavor are all present in each plate. For a complete plate, serve with your preferred vegetables.

Ingredients

• 3 tbsp. plus 2 tsp olive oil, divided
• For the recipe, you will need 2 teaspoons of lemon zest and 3 tablespoons of lemon juice, as well as 8 thinly sliced anchovy fillets (about 2 tablespoons).
• 1/2 shallot, finely chopped
• 1/2 Fresno chile, finely chopped, plus more for serving
• 1/2 small clove garlic, grated
• Kosher salt
• Use 1/4 cup of chopped flat-leaf parsley, and reserve some more for serving.4 6-oz halibut fillets

Guidelines

1. Toss together 3 tablespoons olive oil, lemon zest and juice, shallot, garlic, anchovy fillets, Fresno chile, and a dash of salt in a small bowl. Mix in the parsley.
2. In a large cast-iron or nonstick skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat. Sprinkle halibut with ½ teaspoon salt and cook for 4 minutes, with the flesh side down, until golden brown. After two to three minutes, flip and continue cooking until the food is barely opaque throughout. Spoon sauce over the top after transferring to a plate. If desired, top with more parsley and chilies.

Pork Tenderloin With Roasted Red Grapes and Cabbage

Wilted cabbage and onions pair particularly well with jammy, roasted grapes for a luscious mouthful. For a quick and delicious dinner that is somewhat sweet, spoon the juices over your pork tenderloin.

Ingredients

• 3 tbsp. olive oil, divided
• 4 sprigs fresh thyme, broken into pieces
• 1 small purple cabbage (about 1 1/2 lbs.), cut into 1/2-in. wedges
• 2 shallots, halved
• 1 1/2 c. small red seedless grapes
• kosher salt
• pepper
• 1 1/2 lb. pork tenderloin, cut into 4 portions
• 1/2 c. red wine vinegar

Instructions

Phase one

Start the oven at 450°F. Evenly brush two tablespoons of oil onto the rimmed baking sheet. After scattering thyme sprigs throughout the sheet, arrange the cabbage in a single layer on top. Arrange shallots with cut sides downward in open areas. Distribute the grapes on top and add a dash of salt and pepper to taste. After 15 to 18 minutes of roasting, the cabbage should be soft, the shallots should be caramelized, and the grapes should start to break down and release some juice.
Phase Two
Heat the last tablespoon of oil in a big skillet over medium heat in the meantime. pig should be seasoned with 1/2 tsp. of salt and pepper. It should take 8 to 10 minutes to cook, rotating regularly, until the pig is golden brown on both sides and an instant-read thermometer put in the center reads 145°F. Move to a chopping board and give it at least a little rest.
Phase Three

After taking the baking sheet out of the oven, quickly pour vinegar upon it and swirl to release any browned particles. Serve sliced pork with grapes, shallots, and cabbage. Move the tip sheet to the side so that the sauce can be spooned over the meat and veggies.

Instant Pot Chicken Pho

This Vietnamese favorite can be used in place of your usual chicken noodle soup. The whole family will enjoy this hearty, savory bowl of chicken and noodles that you can make in your instant pot in about one hour.

• 4 sweet or hot Italian turkey sausages (about 12 oz.), cut into 1 1/2-in. pieces
• Slice two peppers (either orange, red or a combination of both) into thick pieces after removing the seeds and halving them 1 pt. cherry or grape tomatoes, halved
• 1 yellow onion, cut into 1-in. wedges
• 1 clove garlic, finely chopped
• 1 tbsp. olive oil
• 1 tsp. dried oregano
• Kosher salt and pepper

Instructions

Phase 1
Preheat oven to 400°F. Combine the oil, oregano, 1/4 tsp salt, 1/2 tsp pepper, and peppers with the tomatoes, onion, and garlic on a large-rimmed baking sheet. Next, mix in the sausages.
Step 2: Roast for 15 to 20 minutes, or until the vegetables are soft and golden brown and the sausages are cooked through and starting to blister.

Sweet Potatoes With Shredded Salad

When sweet potatoes are topped with grated radishes, carrots, beets, apples, and onions, they become a visually stunning main course. To top it all off, the crisp texture of the toasted seed topping ties everything together.

Ingredients

• 4 small sweet potatoes
• 4 radishes
• 2 medium carrots
• 1 beet
• 1 Granny Smith apple
• 1/2 small red onion
• 2 tbsp. olive oil
• 1 tbsp. fresh lemon juice
• salt
• pepper
• 2 tbsp. sunflower seeds
• 2 tbsp. pepitas
• 2 tbsp. Maple syrup
• plain Greek yogurt, for serving

Instructions

Measure the sweet potatoes with a fork and microwave for 7 to 9 minutes, rotating once, or until they are soft.
Step 2: Grate the radishes, carrots, beet, apple, and onion coarsely in a food processor fitted with a big-hole grater attachment. Transfer the mixture to a large basin.
Step 3: Combine the mixture with lemon juice, olive oil, and a dash of salt and pepper.
Step 4: Toast pepitas and sunflower seeds in a small skillet for two minutes, turning occasionally. When the bubbles stop, remove from the heat, add the maple syrup, and swirl the pan. Pour onto a piece of nonstick foil or a mat, and let cool.

Cut potatoes in half, then add salad and seeds on top. If preferred, top with a dollop of plain Greek yogurt.

Slow Cooker Pork Pozole Verde

Consume your greens, but avoid spinach! This stew made a bowl full of greens with the addition of chopped green chiles, tomatillos, and cilantro. The high protein and high fiber meal’s satisfying factor is increased by the chicken.

Ingredients

1 tablespoon canola oil

Cut a 2-pound boneless pork loin roast into 1-inch.
2 (14.5 ounces) cans of enchilada sauce

Two cans of white hominy, each weighing 15.5 ounces, need to be drained.
1 onion, sliced

½ cup green chilies, diced

4 cloves garlic, minced

½ teaspoon cayenne pepper, or to taste

2 teaspoons dried oregano

¼ cup cilantro, chopped

½ teaspoon salt

Directions

Heat oil in a skillet over high heat. Add the pork and cook while stirring until the meat is browned on all sides, for about 5 minutes.

Next, place the meat in a 4-quart slow cooker and pour the enchilada sauce over it. Top it with hominy, onion, chilies, garlic, cayenne pepper, and oregano. Make sure to pour in enough water to fill the slow cooker.

Cover and cook on high for 6-7 hours. Stir in cilantro and salt. Cook on low for 30 min.

Pistachio-Crusted Fish and Spinach Quinoa

Few dishes will you genuinely look forward to again and again, but we’re sure that this fish dish will become a family favorite. For a wonderful texture, each fillet is dipped in a mixture of panko and pistachios and coated with creamy Greek yogurt. Accompany with the quick-to-prepare quinoa and spinach side dish.

Ingredients

• 3/4 c. quinoa
• 4 6-oz. pieces of firm skinless white fish (such as cod or tilapia)
• salt
• pepper
• 1 tbsp. nonfat Greek yogurt
• 1/4 c. whole-wheat panko
• 1/4 c. unsalted shelled pistachios, finely chopped
• 2 tbsp. olive oil, divided
• 4 c. baby spinach
• 2 tbsp. lemon juice

Instructions

Prepare quinoa as directed on the package.
Step 2: Brush each fish with Greek yogurt after seasoning it with salt and pepper.
Step 3: Combine panko and pistachios with a tablespoon of olive oil; scatter over fish, gently pressing to cling. Bake at 375°F for 12 to 15 minutes, or until completely opaque, on a rimmed baking sheet coated with nonstick foil.
Step 4: After fluffing the quinoa, throw with the baby spinach, lemon juice, remaining tablespoon of olive oil, salt, and pepper. Serve alongside the fish.

Sweet and Sticky Tofu Noodle Bowls

Savor this delicious tofu bowl that is loaded with healthy foods and nutrients. The perfect plant-based weekday meal consists of sturdy udon noodles swimming in a sauce combination, crispy tofu boosting the protein, and bok choy and spinach adding their veggie component.

Ingredients

• 4 oz. udon noodles
• 2 tbsp. low-sodium soy sauce
• 1 tsp. brown sugar
• 1 tsp. cornstarch
• Black pepper
• 1 14-oz package of firm tofu, drained
• 2 tbsp. canola oil
• 2 cloves garlic, finely chopped
• Cut fresh ginger into matchsticks, making sure it’s about 1 inch in size, and peel.4 scallions, thinly sliced
• 1 small red chile, thinly sliced
• 2 bunches of baby bok choy, leaves separated and halved lengthwise
• 2 c. baby spinach

Instructions

Step 1: Prepare udon noodles as directed on the package. Blend together 1/4 cup water, brown sugar, cornstarch, soy sauce, and 1/2 tsp pepper in a small bowl until smooth.
Step 2: Use paper towels to pat the tofu dry. Chop into 3/4-inch segments. Put a big frying pan over medium-high heat. Add 1 tablespoon oil, then the tofu. Cook, stirring periodically, for 6 to 8 minutes, or until golden brown. Spoon onto a plate; discard the skillet.
Step 3: Add the last tablespoon of oil, followed by the ginger, garlic, and half of the scallions and chile. Cook for 1 minute. Add the bok choy and simmer for two minutes, stirring.
Step 4: Fold in tofu and then the mixture of soy sauce. Add spinach and simmer for approximately a minute or until thickened. Sprinkle remaining scallions on top and spoon over cooked udon noodles.

Pork With Cabbage and Cranberries

Pork chops go well with a straightforward side dish of red cabbage, fennel seeds, dried cranberries, and balsamic vinegar to make a dish that is both delicious and substantial.

Ingredients

• 2 tbsp. olive oil, divided
• 4 4-oz. boneless pork chops, fat-trimmed
• salt
• pepper
• 1 red onion, thinly sliced
• Thinly slice 1/2 small head of red cabbage after removing its core.2 tsp. fennel seeds
• 1/2 c. dried cranberries
• 1/4 c. balsamic vinegar

Instructions

Phase 1

In a big skillet over medium-high heat, warm up 1 tablespoon of olive oil. Add the pork chops to the skillet and cook for about 2 minutes on each side, or until browned, seasoning them with 1/4 tsp of salt and pepper. Take out of the skillet.

Step Two

Once the heat is reduced to medium, add the remaining tablespoon of oil, followed by the red onion, red cabbage, fennel seeds, and 1/4 tsp of salt and pepper. Cover and sauté for 5 minutes.

Step Three

Add the 1/4 cup water and the dried cranberries, and simmer, stirring regularly, until the water evaporates.

Step 4: Nestle the pork chops in the mixture of cabbage leaves, pour in the balsamic vinegar, and simmer until the chops are just done.

Salmon With Broccoli-Pea Puree and Cucumber Salsa

Not only tomatoes and cilantro go well with salsa. This variation is crunchy and delicious, made with cucumbers, grapes, dill, and lemon juice. The brilliant green, rich, and incredibly nutritious broccoli pea puree is what really sets this salmon dish apart.

Ingredients

• 3 Persian cucumbers, chopped
• 1 1/2 c. halved red grapes
• 2 tbsp. chopped fresh dill
• 1/8 tsp. red pepper flakes (double if desired)
• 4 tbsp. lemon juice, divided
• 2 tbsp. preferred cooking oil, divided
• Kosher salt
• pepper
• 1 large onion, chopped
• 2 10-oz. bags frozen broccoli florets
• 1 10-oz. bag frozen peas
• 4 4-oz. skin-on salmon or Arctic char fillets
• with flaky sea salt, for serving

Instructions

First, position the oven. 6 inches from the broiler rack. Turn the broiler on high.
Step 2: Put the cucumbers, grapes, dill, red pepper flakes, 1 tablespoon lemon juice, 1 tablespoon oil, and 1/4 teaspoon each of salt and black pepper in a medium-sized bowl. When ready to serve, let it sit, tossing from time to time.
Step 3: In a big pot, heat the last tablespoon of oil over medium heat. Add the onion and 1/2 tsp of salt and black pepper, and simmer for 10 to 12 minutes, stirring frequently, or until the onion is soft and golden brown. Add the peas, broccoli, and one cup of water to the pot. Cover and bring to a simmer. Simmer for 4 to 6 minutes, depending on the thickness, or until you can easily pierce the center of a floret with a fork.
Step 4: Use an immersion blender in the pot or transfer to a blender and purée into a thick mash. Stir in the final 3 tablespoons of lemon juice. Increase the water by up to 1/4 cup if you’d like it a little looser. Add salt to taste and season.
Step 5: In the interim, put the salmon on a baking sheet with a rim and season it with 1/4 tsp of salt and black pepper. Depending on thickness, broil for 8 to 12 minutes, or until completely opaque.
Step 6: Distribute the pureed broccoli and peas among shallow bowls or plates. If desired, garnish with a salsa of salmon and cucumber and top with flaky sea salt.

Chicken Lettuce Wraps

A tasty sauce made of hoisin sauce, soy sauce, rice vinegar, and sesame oil coating the ground chicken, peppers, and mushrooms to make a veggie-packed taco filling that you won’t even realize contains vegetables.

Ingredients

• 3 tbsp. hoisin sauce
• 2 tbsp. low-sodium soy sauce
• 2 tbsp. rice wine vinegar
• 1 tbsp. Sriracha (optional)
• 1 tsp. sesame oil
• 1 tbsp. extra-virgin olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tbsp. freshly grated ginger
• 1 lb. ground chicken
• 1/2 c. canned water chestnuts, drained and sliced
• 2 green onions, thinly sliced
• Kosher salt
• Freshly ground black pepper
• Large leafy lettuce (leaves separated), for serving
• Cooked white rice, for serving (optional)

Instructions

Step 1: Prepare the sauce. Combine the hoisin sauce, soy sauce, rice wine vinegar, Sriracha, and sesame oil in a small bowl.
Step 2; To proceed with the recipe, start by heating the olive oil in a large skillet over medium-high heat. Add the onions and sauté them for about 5 minutes or until they become tender. Next, stir in the garlic and ginger and let them simmer for an additional minute or until they become fragrant. Then, using a wooden spoon to break up the meat, add the ground chicken and cook it until it becomes opaque and is mostly cooked through.
Step 3: Add the sauce and heat for an additional one to two minutes, or until the chicken is cooked through and the sauce has somewhat reduced. After turning off the heat, mix in the green onions and chestnuts. Add pepper and salt for seasoning.
Step 4: Place a heaping scoop (about 1/4 cup) of chicken mixture in the center of each lettuce leaf, along with any leftover rice. Serve right away.

Sofrito Black Beans With Baked Sweet Plantains

Go to Recipe·Simple black bean sofrito made with fresh, homemade ingredients. accompanied by roasted sweet plantains for a filling and simple weekday meal.

A close-up of a rice dish with pickled cabbage, broccoli, baked plantains, pickled black beans, and cilantro lime sauce on top.
My Tio Daniel used to always bring us home with a fresh jar of sofrito when I was a kid. The fresh scent permeated the bottle as well. You’re in for a treat if this is the first time you’ve heard the term “sofrito”!

It is so flavorful that you will fall in love with using it to enhance the taste of your dishes, whether you prepare it fresh or use a manufactured version.

Important components and alternatives
Peppers: Not necessary, but I enjoy the extra flavor they provide. You can use mild bell peppers or use some hot peppers instead.
The ideal onions to use for this are yellow onions, but if you only have red onions on hand, you can use those instead.
Herbs: I usually use a mixture of parsley and cilantro. If you are fortunate enough to live close to a Latin grocery, ask if Culantro is available there. This is a close relative of cilantro that gives the sofrito a taste all its own.
The more garlic added to the beans, the more tasty they will become.
Bouillon: I frequently use a small amount of sopita, or the basis of homemade broth, in my sofritos.
Tomatoes: You can use crushed canned tomatoes instead of fresh cherry tomatoes in this recipe.
Vinegar: You can use a tiny bit of white vinegar or even apple cider vinegar. If you don’t like vinegar, you can add some lime juice that has just been squeezed to give it some tang.
Black beans: To make this really simple, use canned beans. You may even use chickpeas or pinto beans for this.
Plantains: I used ripe plantains, which are golden in color and beginning to become black.

A Recipe for Sorbito Black Beans Using Baked Sweet Potatoes

• After preheating the oven, peel and cut the plantains into 1/2-inch pieces. Arrange on a baking sheet covered with parchment paper and mist with oil. To ensure that the plantains are evenly roasted, bake them for 15 minutes, then turn them over and continue roasting for an additional 10 minutes.
• Make the beans while the plantains are roasting. First, preheat your oil in a skillet and add the cherry tomatoes. Stir the cherry tomatoes occasionally until they begin to crack and burst open.
• Add the onions, cilantro, and parsley, and a dash of salt. Sauté until the ingredients are tender. Add the pepper and sauté until the pepper begins to soften after stirring in the garlic and sautéing it until it becomes fragrant. Along with your bouillon cube, add the black beans, vinegar, and one cup of water.

One-Pan Mediterranean-Inspired Chicken Bake

A tasty midweek supper is made with briny artichokes, sun-dried tomatoes, and olives combined with a Mediterranean-inspired sauce and oregano. Savor the delectable sauce-drenched juicy chicken thighs and substantial potatoes in this satisfying one-pan meal.

HERE ARE THE INGREDIENTS a person WILL NEED:

• olive oil
• plain yogurt
• parsley
• cilantro
• garlic
• paprika
• cumin
• salt
• black pepper
• turmeric
• ginger
• saffron threads (optional)

Instructions

Add the chicken drumsticks, half of the baby gold potatoes, and the lemon slices to a large baking dish. After adding the marinade, stir to coat everything completely. For the potatoes to crisp up well, try to place them flat, face down, on the dish.

Bake, uncovered, for 50 to 60 minutes at 400°F in a preheated oven. In order to achieve a golden and crispy skin, broil for a final 3 to 5 minutes, watching carefully to avoid burning.

Add the preserved lemons (the peel alone) and black or green olives after taking them out of the oven. Add extra chopped parsley and cilantro as a garnish, and serve with bread on the side!

General Tso’s Tofu

This healthier take on a traditional meal is perfect if you frequently get a craving for both salty and sweet. This dish is perfect for a family meal since it combines crispy tofu with broccoli florets and a sticky, sweet sauce.

• The tofu cubes should be put in a shallow dish or bowl.
• Stir in the marinade ingredients (one tablespoon apple cider vinegar and two tablespoons tamari), cover, and let sit for at least five minutes, preferably overnight.
• Take out the marinade and drain the tofu.
• Place two tablespoons of cornstarch in a plastic bag or freezer and toss to coat the tofu cubes. Proceed with the remaining tofu cubes and cornstarch in the same manner. If necessary, add extra cornstarch.
• After the tofu cubes are coated with cornstarch, place them in a skillet with some hot oil on it. Any oil would do; I used extra virgin olive oil.
• Detailed pictures showing how to prepare basic Tso’s tofu from scratch
• The tofu cubes should be cooked over medium-high heat until golden brown on all sides. After taking the tofu out of the skillet, set it aside.
• When adding the garlic to the skillet, drizzle it with a little oil if necessary. Cook, turning constantly, over medium-high heat for one to two minutes, or until golden brown. Put away.
• In a bowl, combine all the sauce ingredients. Put away.
• Transfer the sauce to the skillet with the sautéed garlic and simmer, stirring regularly, over medium-high heat until it thickens.
• Add the tofu cubes at the end, mix, and simmer for an additional one to two minutes.
• Accompany with cooked white rice and optionally top with chopped chives and sesame seeds.

Za’atar Salmon Skewers With Turmeric Rice

Put these salmon skewers with zucchini and a flavorful Middle Eastern spice blend on the grill if you’re feeling really adventurous. The entire dinner may be prepared in around 40 minutes and is served with plain turmeric rice and yogurt dill sauce.

The recipe for Za’atar Salmon Skewers

Start by combining mayo, lemon juice, za’atar, garlic, salt, and pepper to marinate skinless salmon cubes and your preferred vegetables.
While you make the turmeric rice, let it rest in the refrigerator.
Arrange the marinated salmon, thinly cut veggies, and folded lemon slices on your skewers.
Serve the skewers over rice and drizzle with the yogurt-dill sauce after grilling them on a grill pan or barbecue.

Coconut Braised Cabbage

This stew of creamy coconut softens and melts braised cabbage. You may customize the amount of spice to your liking and don’t forget to add the crispy chickpeas for an ideal plant-based dinner that you’ll make whenever you have cabbage on hand.

Ingredients

• 15 INGREDIENTS
• 4 SERVINGS
• Turmeric Powder
• 1 tsp turmeric powder
• Shallots
• 2 medium shallots
• Brown Mustard Seeds
• 1 tsp brown mustard seeds
• Extra-virgin Olive Oil
• 3 tbsp extra-virgin olive oil
• divided
• Black Pepper
• black pepper
• to taste
• Unsweetened Coconut Milk
• 13 1/2 oz unsweetened coconut milk
• Steamed White Rice
• steamed white rice
• cilantro leaves, and lime wedges
• Ground Cumin
• 1 tsp ground cumin
• Vegetable Stock
• 1/2 cup vegetable stock
• Diamond Crystal Salt
• 1 tsp diamond crystal salt
• plus more
• Serrano Chile
• 1 whole serrano chile
• Green Cabbage
• 1/2 head green cabbage
• Garlic
• 2 cloves garlic
• Chickpeas
• 15 1/2 oz chickpeas
• Fresh Ginger
• 1 in fresh ginger

FAQ

References

MacAvoy, S., & Baron, R. (2022, December 30). 50 Low-Calorie meals that don’t taste like diet food. Good Housekeeping. https://www.goodhousekeeping.com/food-recipes/healthy/g4259/low-calorie-meals/