51 Easy Low Calorie Dinner Recipes

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Chinese Tofu Vegetable Soup

Chinese Tofu Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Light yet comforting, this Chinese tofu vegetable soup features juicy tofu and colorful vegetables cooked in an umami-packed broth. An nourishing one-pot recipe that comes together in 30 minutes, making it a great easy weeknight dinner.

Ingredients

• 1 block extra firm tofu (drained and pressed (14oz/400g) )
• 1 tablespoon cornstarch
• 1/2 teaspoon salt
• 4 cloves garlic (minced )
• 2 teaspoons minced ginger
• 5 cups vegetable broth (*)
• 2 cups broccoli floret ((about 1 medium head) )
• 2 cups cauliflower floret ((about 1/2 medium head) )
• 3.5 oz baby corn (roughly chopped )
• 1 medium carrot (sliced )
• 1 bunch enoki mushrooms (or other mushrooms (around 4oz) )
• 1 tablespoon soy sauce (or tamari (use gluten-free if needed))
• 1 tablespoon shaoxing wine (or dry sherry/mirin/cooking sake)
• 1/2 tablespoon sesame oil

Instructions

1. Add tofu cubes, cornstarch, and salt in a container. Place the lid on and toss until tofu cubes are well coated.
2. Heat up a tablespoon or so of olive oil (or other neutral oil) in a non-stick pan on medium high heat. Place tofu in a layer and cook for 2-3 minutes on each sides, until most sides are nicely browned. Set aside.
3. Now, heat up a tablespoon of oil in a Dutch oven or soup pot. Once pan is heated, place in garlic and ginger. Saute for a minute.
4. Next, add in broth, broccoli, cauliflower, carrot and baby corn. Bring mixture to a boil, then lower heat to a simmer.
5. Let it cook covered for 8-10 minutes, or until veggies are tender to your liking.
6. Stir in enoki mushrooms, soy sauce, Shaoxing wine, sesame oil, and cooked tofu. Simmer until everything is warm.
7. Ladle soup into bowls and garnish with desired toppings. Serve while warm.

2. Air Fryer Eggplant Pizza

Air Fryer Eggplant Pizza is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘2’, ‘Serves 2’]

These eggplant pizzas are made in the air fryer for a low carb way to satisfy your pizza craving! This is a tasty way to enjoy eggplant and you can customize these pizzas with your favorite toppings!

Ingredients

• 1 medium eggplant, sliced into 1/2″ thick rounds
• 1/2 cup pizza sauce
• 1/2 cup shredded mozzarella cheese
• Parmesan, oregano, red pepper, salt, etc (optional)

Instructions

1. Preheat the air fryer to 400 degrees.
2. Place the sliced eggplant on a paper towel and sprinkle with salt.
3. Let sit for 5 minutes, then blot with a paper towel to remove excess moisture.
4. Place the eggplant in a single layer in the air fryer and cook for 5 minutes. Flip the eggplant and continue to cook for 2-3 minutes until browned. You may need to do this in batches.
5. Top each slice with pizza sauce and cheese.
6. Continue to cook for 4-5 minutes until the cheese is bubbly and browned.
7. Top with basil and shredded Parmesan cheese, if desired.

3. Healthy Chicken Piccata

Healthy Chicken Piccata is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT25M · Total: PT30M · Yield: [‘4’, ‘4 servings’]

Healthy chicken piccata recipe with lemon, capers, white wine and parsley. A delicious and healthy version of classic Italian lemon chicken.

Ingredients

• 1 lemon
• 1 pound boneless skinless chicken breasts
• ¼ cup all-purpose flour
• ½ teaspoon salt
• ½ teaspoon ground pepper
• 1 tablespoon plus 4 teaspoons extra-virgin olive oil, divided
• 1 large sweet onion, sliced
• 1 clove garlic, minced
• 1 cup reduced sodium chicken broth
• ¼ cup dry white wine
• 4 teaspoons drained capers
• ¼ cup chopped parsley

Instructions

1. Cut lemon in half. Juice half of it, and cut the remaining half into thin slices. Cut chicken breasts into 8 thin cutlets.*
2. Whisk flour, salt and pepper in shallow dish or pie plate. Dredge chicken in the flour mixture, turning to coat. Discard 2 teaspoons dredging flour and reserve the rest to thicken the sauce in step 5.
3. Heat 2 teaspoons oil in a large non-stick skillet over medium-high heat. Add half the chicken and cook until the bottom is browned, 2 to 4 minutes. Turn over and continue cooking until browned on the bottom, 2 to 3 minutes. Set aside on a plate. Repeat with 2 teaspoons oil and the remaining 4 pieces of dredged chicken, adjusting the heat to medium-low to prevent the chicken from burning. Transfer the second batch of chicken to the plate.
4. Wipe out skillet with a clean paper towel. Add the remaining 1 tablespoon oil and place the skillet over medium-high heat. Add onion, and cook, stirring often until soft and browned, 5 to 7 minutes. Add garlic, and cook, stirring constantly until the garlic is fragrant and just starting to brown, 30 to 90 seconds.
5. Sprinkle the remaining dredging flour over the onion mixture and stir to coat. Stir in broth, white wine, capers, the lemon slices and the lemon juice, increase heat to high and bring to a simmer, stirring constantly.
6. Add the chicken and any accumulated juices from the plate to the skillet and turn to coat in the sauce. Bring to a simmer while turning the chicken in the sauce until the sauce is thickened, and the chicken is completely cooked through and hot, 3 to 4 minutes. Stir in parsley, remove from the heat and serve.

4. Chicken and Brussels Sprouts

Chicken and Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1.5 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 1.5 lb Brussels sprouts, trimmed and halved
• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 tablespoon lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1/4 cup grated Parmesan or 2 tablespoons chopped parsley for garnish

Instructions

1. Season the chicken with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat and brown the chicken; remove and set aside.
2. In the same skillet, add Brussels sprouts and garlic; sauté 6–8 minutes until tender-crisp and starting to brown.
3. Return the chicken to the pan; add lemon juice and thyme; simmer 4–6 minutes until the chicken is cooked through and the sprouts are tender.
4. If desired, sprinkle with Parmesan and toss to combine.
5. Taste and adjust seasoning; serve hot.

5. Low Carb Chicken Enchiladas

Keto Enchiladas is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT18M · Total: PT38M · Yield: [‘6’, ‘6 servings’]

My keto enchiladas are saucy, cheesy, and totally satisfying. Made with low carb tortillas and no shortcuts, you won’t miss the carbs!

Ingredients

• 1 recipe Enchilada sauce ((2 cups))
• 1 tbsp Avocado oil
• 4 cloves Garlic ((minced))
• 3 cups Shredded chicken ((cooked))
• 1/4 cup Chicken broth, reduced sodium
• 1/4 cup Fresh cilantro ((chopped))
• 1 recipe Coconut tortillas ((12 tortillas))
• 3/4 cup Colby jack cheese ((shredded))
• 1/4 cup Green onions ((chopped))

Instructions

1. Make enchilada sauce like this. 
2. Make low carb tortillas like this. Make the version including optional gelatin.
3. In a large saute pan, heat oil over medium-high heat. Add the minced garlic and cook for about a minute, until fragrant.
4. Add chicken, 1 cup enchilada sauce (half of the total amount), chicken broth, and cilantro. Simmer for about 5 minutes.
5. Meanwhile, preheat the oven to 375 degrees F (190 degrees C). Grease a 9×13 baking dish.
6. Scoop about 1/4 cup chicken mixture into the center of each tortilla. Roll up and place seam side down in the baking dish.
7. Pour remaining 1 cup enchilada sauce over the enchiladas. Sprinkle with shredded cheese.
8. Bake for about 10 to 12 minutes, until enchiladas are hot and cheese melts. Sprinkle with green onions to serve.

6. Air Fryer Turkey Breast

Air Fryer Turkey Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT50M · Total: PT60M · Yield: [‘6’]

Moist and juicy on the inside with crispy skin, this air fryer turkey breast is perfect for the Holidays or even just a weeknight meal. Whip up this recipe in under an hour without all the fuss of a large turkey.

Ingredients

• 1 5-7lb turkey breast (with bones)
• 1 tbsp olive oil
• 2 tbsp butter
• ½ tsp salt
• ½ tsp black pepper
• 1½ tsp fresh sage (chopped)
• 1 tbsp fresh rosemary (chopped)
• 1½ tsp fresh thyme (chopped)

Instructions

1. Pre heat air fryer to 400 degrees.
2. Remove any excess juices around the turkey and transfer to a baking tray or piece of parchment paper – somewhere that you can prep the turkey.
3. Pat the top of the turkey dry with paper towels and use your hands to spread the butter just under the skin.
4. Then, drizzle the olive oil all over the top of the turkey. Rub the top of the turkey skin with the salt & pepper. Sprinkle the turkey breast with the chopped fresh herbs (sage, rosemary, thyme). Patting them down if need be so, they stick.
5. Place the turkey breast into the air fryer and cook at 400 degrees for about 10 minutes.
6. Flip the turkey over and reduce the  temperature to 350 degrees cook for an additional 40 minutes.You may flip the turkey once more during the last ten minutes if you feel the skin doesn’t seem as crispy as you want.
7. The turkey is ready when it reaches an internal temperature of 165 degrees.
8. Remove from air fryer and allow to rest for 10 minutes before carving!

7. Egg Roll in a Bowl

📋 WW Egg Roll in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [’10’, ’10 servings’]

This WW Egg Roll in a Bowl is a healthy, easy and satisfying Weight Watchers friendly one-pot meal made with ground turkey or ground chicken, veggies, broccoli slaw and green onions.

Ingredients

• 1 1/2 tsp olive oil
• 1 pound ground turkey breast (you can substitute ground chicken breast) ((99% fat free))
• 4 tsp minced fresh ginger (*See NOTES for easy way to grate ginger)
• 12 oz -bag of broccoli slaw mix ((340 g bag))
• 12 oz -bag of bean sprouts ((340g bag))
• 1/2 bunch – green onions, chopped ((4-5 onions))
• 1 cup fresh mushrooms, sliced ((227 g container))
• 2 sticks chopped celery
• 5 tbsp low sodium soy sauce
• additional green onions, chopped
• 1 tsp sesame seeds
• 2 tbsp plum sauce

Instructions

1. In large, deep skillet or wok, brown ground turkey in olive oil, over medium- high heat, until cooked (no longer pink)
2. Add remaining ingredients and cover pan with lid and let cook over medium- low heat until vegetables are soft (about 10 minutes)

Garnish

1. Garnish with plum sauce (2 Tbsp is 2 WW points) and sesame seed (1 tsp = 1 WW point) and serve warm. You can serve over brown rice or cauliflower rice, but be sure to calculate the additional points.

8. Herb Crusted Salmon

Herb Crusted Salmon (Whole30, Paleo) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4 salmon fillets with tomatoes’]

A quick sheet pan dinner you can make! It’s refreshing, herby, garlicky, and full of nutrition. A low carb, Whole30, low calorie, high protein, and Paleo-friendly.

Ingredients

• 4 salmon fillets (around 1lb (skin on, raw))
• 8 garlic cloves (minced)
• 1/2 cup fresh parsley (finely chopped)
• 1/2 cup fresh basil (finely chopped)
• 1 tbsp olive oil
• a pinch salt
• a pinch of black pepper
• 5 cups cherry tomatoes
• 2 tbsp balsamic vinegar
• a pinch salt
• a pinch of black pepper

Instructions

1. Preheat the oven to 400F.
2. On a sheet pan with parchment paper on, assemble tomatoes on one side. Sprinkle with salt, black pepper, and drizzle with balsamic vinegar.
3. In a small bowl, press in garlic cloves, add finely chopped herbs and olive oil. Combine so the ingredients bind together and form a rub.
4. Place salmon fillets on the sheet pan, sprinkle with salt and black pepper. Then, rub the herb mixture on top.
5. Cook in the oven for 20 minutes until salmon is fully cooked and tomatoes are bursting.

9. Mediterranean Green Beans

Zeytinyagli Taze Fasulye is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT70M · Total: PT80M · Yield: [‘4’, ‘4 people’]

Turkish green beans cooked in olive oil with tomatoes and onion until soft. Serve them at room temperature as a side dish, a meze or a light lunch.

Ingredients

• 3 tbsp olive oil
• 1 large onion ((finely chopped))
• 2 cloves garlic ((finely chopped))
• 1 tbsp tomato paste ((optional, skip if you have red juicy summer tomatoes))
• 1 lb tomatoes, grated ((450 g))
• 1 lb green beans ((450 g))
• ½ tbsp salt
• 1 TSP sugar
• ½ TSP freshly ground black pepper
• ¼ cup vegetable stock or water ((60 ml, optional, skip if you have juicy ripe tomatoes))

Instructions

1. Snap off the stem ends of the beans and pull off any strings along the sides. Cut them in halves if using fine French beans.
2. If you use a wider variety such as Romano beans or Pantheon beans, split them in half lengthways after snapping the stems off, then cut them into 2 or 3 pieces.
3. Place a Dutch oven or heavy-based pan on low heat, add olive oil and gently cook the onions along with the garlic until soft and translucent, about 10 minutes.
4. Add the tomato paste (optional) and cook for a minute, then add the grated tomatoes and cook for a few more minutes.
5. Turn the heat up to medium, then add the beans, salt, sugar, freshly ground black pepper, and vegetable stock or water (if using).
6. Bring the pan to a boil, lower the heat, put the lid on and gently simmer for an hour or until the beans are soft.
7. Take it off the heat and leave it to cool in the pan for 15 to 20 minutes before serving.

10. Air Fryer Chicken Breast

Air Fryer Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 people’]

Air Fryer Chicken Breast is crispy on the outside and juicy on the inside!

Ingredients

• 1 lb (450g) skinless boneless chicken breasts ( halved crossways)
• ½ cup gluten-free breadcrumbs (or regular)
• 4 tbsp grated parmesan cheese
• 1 tsp paprika
• 1 tsp Italian seasoning
• ½ tsp ground coriander
• salt (optional)
• cooking spray

Instructions

1. Preheat the air fryer to 180C / 350F.
2. Mix together breadcrumbs, parmesan cheese, paprika, Italian Seasoning, ground coriander and salt in a bowl.
3. Lightly spray both sides of the halved chicken breast with a calorie-controlled cooking spray.
4. Cover both sides of the chicken breasts with the coating mix and place chicken breast in the air fryer basket. Make sure the chicken breasts are not touching. 
5. Cook between 4-5 mins then flip over and cook for 4-5 mins on the next side. ” Cooking times depending on the thickness of the breast so maybe a little more or a little less. Chicken is done when it reaches an internal temperature of 75 C (165 F). 
6. Air Fryers vary in their temperatures which is why I have added a cooking time range. When cooking this for the first time start with the lowest cooking times and adjust accordingly

11. Blackened Chicken Tenders

Blackened Chicken Tenders is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT6M · Total: PT11M · Yield: [‘4’]

This Blackened Chicken Tenders Recipe is quick, easy, and packed with flavor! Ready in 20 minutes, your whole family will love it.

Ingredients

• 1.5 lb chicken tenders
• 2 tbsp avocado oil
• 2 tbsp butter (or additional oil)
• 1 tsp each: garlic powder, onion powder, smoked paprika, oregano, basil, thyme, cayenne, salt, pepper

Instructions

1. Combine the seasonings. Use to coat the chicken.
2. Heat the butter and oil in a large skillet over medium high.
3. When the butter has completely melted and the oil is hot, add the chicken.
4. Let cook for 2-3 minutes until a nice black crust forms. Flip the chicken. Cook on the second side. At this point the chicken should be fully cooked. If it is not you can transfer to the oven and cook at 350 for an additional 2-3 minutes.
5. You may need to cook the chicken in 2 batches. If you overcrowd the pan the chicken will not blacken.

12. Turkey Chili

Healthy Turkey Chili Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [’10’, ’10 Servings’]

This Healthy Turkey Chili recipe is easy to make in 30 minutes on the stovetop. Turkey chili is loaded with protein and veggies and bursting with flavor thanks to a homemade spice mixture. A nutritious and cozy fall meal.

Ingredients

• 1 pound ground turkey
• 1 Tablespoon olive oil
• ½ cup onion ((diced))
• 2 bell peppers ((diced))
• 1 Tablespoon minced garlic ((or 2 teaspoons garlic powder))
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt ((more to taste))
• ¼ teaspoon black pepper
• 14.5 ounces diced tomatoes
• 15 ounces tomato sauce
• 4 ounces diced green chilies
• 14 ounces kidney beans ((drained and rinsed))
• ½ cup corn ((fresh or frozen & thawed))

Instructions

1. Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
2. Cook ground turkey, olive oil, onion and minced garlic in a large pot over medium heat, stirring occasionally, until turkey just begins to brown (7-10 minutes).
3. Add bell peppers, cover and cook until peppers are soft (about 5 minutes).
4. Add tomatoes, tomato sauce and chilies and stir until evenly distributed.
5. Add spice mixture and stir until evenly distributed.
6. Add corn and beans and stir until combined.
7. Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
8. Serve with your favorite chili fixings! Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips!

13. Maple Balsamic Chicken Breasts

One Pan Balsamic Chicken Breasts and Veggies is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT30M · Total: PT75M · Yield: [‘4’, ‘4 -6 servings’]

Balsamic is my secret ingredient! And I’m letting you in on it here. You’re going to love it as much as I do when you try these balsamic chicken breasts. They’re tender! They’re delicious! And they’re easy! This recipe is a one-pan chicken and veggies dish that your family will beg for again and again!

Ingredients

• ¼ cup balsamic vinegar
• 2 tablespoons maple syrup (or honey)
• 1 tablespoon Dijon mustard
• 2 cloves garlic (minced)
• ½ teaspoon oregano (dried)
• ½ teaspoon basil (dried)
• ½ teaspoon rosemary (dried)
• ½ teaspoon kosher salt
• ½ teaspoon black pepper
• 4 chicken breasts (boneless, skinless)
• 6-8 mini rainbow carrots (washed, sliced into sticks)
• 2 cups cherry or grape tomatoes
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 pound green beans (trimmed)
• ¼ cup sun-dried tomatoes (dry or in oil)
• Balsamic Glaze (Optional)

Instructions

1. In a small bowl, whisk together balsamic vinegar, maple syrup, garlic, Dijon mustard, oregano, basil, rosemary and salt & pepper.
2. Place chicken breasts in a lidded container or into a gallon sized baggie and pour balsamic marinade over the top. Marinate at least 30 minutes – overnight; better if longer. Turn the chicken or bag occasionally. Remove chicken from marinade.
3. In a 400 degree preheated oven, lightly oil a baking sheet with nonstick spray or line with parchment paper. In a large bowl, place *green beans, carrots, tomatoes and optional sun-dried tomatoes and drizzle with olive oil seasoning with salt and pepper. Toss gently to combine. Spread vegetables evenly onto baking sheet, then place chicken breasts in between the veggies.
4. Roast in oven until chicken is cooked through, internal temperature of 165 degrees and veggies are crisp tender about 25-30 minutes. Serve immediately, if desired, drizzle with a little balsamic glaze.
5. *if desired to have green beans be crisper, wait and toss in a little olive oil, tossing them in during the last 15 minutes of roasting.

14. Quinoa Tater Tots

Quinoa Tater Tots is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT25M · Cook: PT15M · Total: PT40M · Yield: [‘6’, ‘6 servings’]

These Quinoa Tater Tots taste like the classic finger food we love, but a healthier, higher-protein option for less guilt and worry! They are crunchy on the outside, with tender bits of quinoa, mushrooms, and chives on the inside. This dairy-free and egg-less recipe can also be made gluten-free and oil-free too.

Ingredients

• 2 cups quinoa (cooked )
• 1 small yellow onion (finely diced)
• 5 pieces button mushrooms (finely diced)
• ¼ cup chives (minced )
• ¾ cup all-purpose flour
• ¼ teaspoon red pepper flakes (optional)
• 1 teaspoon salt
• 3 tablespoons plant-based milk (unsweetened, plain milk)
• 1 tablespoon lemon juice
• Oil for cooking

Instructions

1. In a large bowl, mix together the quinoa, onion, mushrooms, chives, flour, red pepper flakes, and salt. Mix until well-combined and thick.
2. Add the lemon juice and non-dairy milk and mix thoroughly.
3. Roll into small 1-inch balls, slightly flatten, and put on a plate put in the refrigerator for 15 minutes.
4. Heat the oil in a pan on medium heat and cook the tots until golden brown on both sides, about 5 minutes a side

15. Healthy Salmon Burger

📋 Air Fryer Salmon Burger Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

These easy and healthy Air Fryer Salmon Burgers, made with frozen salmon fillets, ginger, soya sauce, sriracha mayonnaise are also Weight Watchers friendly!

Ingredients

• 4 salmon fillets (frozen or fresh)
• 2 tbsp soya sauce
• 2 tsp grated fresh ginger
• 2 tsp sesame seeds
• 4 thin buns
• 3 tbsp sriracha mayonnaise
• 1/4 cup skinny coleslaw (https://foodmeanderings.com/skinny-coleslaw/)
• lime wedge

Instructions

1. Air fryer: Place salmon in basket or drawers in single layer. Divide soya sauce, ginger and sesame seeds between all 4 salmon fillets Do not thaw salmonCook from frozen in air fryer on 400 degrees F (or 205 degrees C) for 15-17 minutes (the smaller pieces will be ready at 15 minutes). This may vary with different air fryers. I have a Ninja Foodi 2 drawer 8 qt.
2. Oven: Preheat oven as per frozen salmon package directions (usually 400 degrees – 450 degrees F) and spray 9×13 baking sheet with non-stick cooking spray or line with parchment paper. *Do not thaw salmon
3. Divide soya sauce, ginger and sesame seeds between all 4 salmon fillets and bake as per directions on package (usually about 15 minutes)
4. Spread 3/4 tbsp of sriracha mayonnaise on each bun
5. Remove skin and add cooked salmon fillet to one side of the bun, then top with 1/4 cup coleslaw.
6. Serve with a wedge of lime, if desired (I like to squirt a little lime juice over the fillet)

16. Teriyaki Chicken Lettuce Wraps

Teriyaki Chicken Lettuce Wraps (Low Calorie) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT13M · Total: PT28M · Yield: [‘5’, ‘5 lettuce wraps’]

These teriyaki chicken lettuce wraps are crunchy, umami, and sweet. They’re low calorie, great for meal prep, high protein and dairy-free.

Ingredients

• 1 lb boneless skinless chicken breasts (diced)
• 1 tsp olive oil
• 1/4 cup soy sauce (preferably low sodium)
• 1/4 cup water
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 2 tsp fresh ginger (grated)
• 2 cloves of garlic (minced)
• Sweet gem lettuce
• 1 tsp sesame seeds
• green onion (sliced)

Instructions

1. Start by combining soy sauce, water, honey, rice vinegar, sesame oil, cornstarch, ginger, and garlic in a bowl.
2. Now, heat the olive oil in a skillet over medium-high heat. Add in chicken and cook it for 5 minutes on one side. After, flip the chicken with a spatula and cook for additional 3 minutes. The chicken should be slightly brown.
3. Pour the sauce into the skillet and cover all the chicken. Lower the heat and cook for another 3-5 minutes until the sauce thickens up.
4. Layout your sweet gem lettuce leaves and fill them up with teriyaki chicken.
5. Top with sesame seeds and green onion.

17. Mexican Bean Salad

Mexican Bean Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT140M · Yield: [‘3’, ‘3 bowls’]

Bring Mexican flavors into your kitchen with this Mexican bean salad. It’s spicy, refreshing, filling, and yet low calorie. It’s vegan, dairy-free, and high protein.

Ingredients

• 2 cups cooked black beans (dried)
• 1/2 cup corn (canned, drained)
• 1 cup cherry tomatoes (halved)
• 1 small red onion (chopped)
• 1 red bell pepper (chopped)
• 1/4 cup fresh cilantro (chopped)
• 1/2 jalapeño (finely chopped)
• 1 lime (for freshly squeezed juice)
• ½ tsp lime zest (grated)
• 2 tbsp extra-virgin olive oil
• 2 tbsp white wine vinegar
• 1/4 tsp chili powder
• 1/4 tsp ground cumin
• 1/4 tsp ground garlic
• 1/4 tsp sea salt

Instructions

1. Add all the ingredients to a large bowl. Toss them well to combine.
2. Store in the fridge for at least 2 hours before serving for the flavors to really pop. The salad will last for up to 4 days.

18. Chicken and Rice Bowl

Very Low Calorie Chicken and Rice Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘1’, ‘1 serving’]

Made with cauliflower rice, chicken, and other veggies, this low calorie meal is only 105 calories and 15 grams of protein!

Ingredients

• 2 ounces chicken tenderloins
• 85 grams Riced cauliflower ((3/4 cup))
• 95 grams California style vegetables ((approximately 1 cup))
• 30 grams mushrooms
• 1 small cherry tomato

Instructions

1. Cook one chicken tenderloin in a skillet, on a grill, or in the oven. (I used a George Foreman mini grill and it only took about 5 minutes)
2. While chicken is cooking, sauté mushrooms over a hot skillet, with cooking spray. Once mushrooms are almost done, add 1 cup of frozen veggies, like the California blend (containing carrots, broccoli, and cauliflower).
3. Heat riced cauliflower in microwave, for about 2 minutes. Drain and squeeze out any extra liquid. Blot with a paper towel.
4. Combine all ingredients in a bowl and eat.
5. I’ve used different seasonings for this meal. Not all at the same time, but I flip around using salt, pepper, fat free sour cream, light mayo, mustard, ranch seasoning, butter flavored sprays, ranch dressing, or just plain.

19. Broccoli Soup

Vegan Broccoli Potato Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Cozy up with a bowl of thick and hearty vegan broccoli potato soup with only 7 ingredients that serves creamy (yet dairy-free!) wholesome comfort in every bite. Plus, it’s ready to enjoy in 30 minutes for a quick week-night meal, meal prep, or even freezing ahead.

Ingredients

• 1 tablespoon vegetable oil
• 1 medium yellow onion (diced)
• 2 garlic cloves (minced)
• 6 cups water
• 3 vegetable bouillon cubes ((more if needed))
• 6 cups russet potatoes (chopped (about 8 small potatoes))
• 1 10-ounce bag frozen broccoli ((or 3 crowns fresh broccoli, chopped))
• Juice of 1 small lemon
• Pinch of black pepper

Instructions

1. In a medium pot over medium-low heat, heat the oil. Add the diced onion and minced garlic, sautéing for about 5 minutes until the onion is tender and translucent.
2. Add the water, bouillon cubes, potatoes, broccoli, lemon juice, and black pepper. Stir well to combine.
3. Bring the soup to a boil, then continue boiling for 10–15 minutes, or until the potatoes are fully cooked and fork-tender.
4. Remove the pot from heat. Using an immersion blender, puree half of the soup to create a creamy texture while leaving some chunks for texture. If using a regular blender, work in batches and return the blended soup to the pot.
5. Stir well to combine, taste, and adjust seasoning if needed. Serve hot and enjoy!

20. Teriyaki Pork Stir Fry

Teriyaki Pork Stir Fry is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb pork tenderloin, thinly sliced
• 2 cups broccoli florets
• 1 red bell pepper, sliced
• 1 small carrot, julienned
• 2 tablespoons soy sauce (or tamari)
• 2 tablespoons teriyaki sauce
• 1 teaspoon honey (or preferred sweetener)
• 1 teaspoon sesame oil
• 2 garlic cloves, minced
• 1 teaspoon grated ginger
• 1 teaspoon cornstarch (optional, for thickening)
• 1 tablespoon sesame seeds (for garnish)

Instructions

1. Whisk soy sauce, teriyaki sauce, honey, garlic, and ginger in a small bowl; set aside.
2. Heat a wok or large skillet over high heat and add pork; stir-fry until browned. Remove and set aside.
3. Add broccoli, bell pepper, and carrot to the pan; stir-fry 3–5 minutes until crisp-tender.
4. Return pork to the pan and pour in the sauce; cook 1–2 minutes until heated through and glossy. If thickening is desired, whisk cornstarch with a little water and add to the sauce.
5. Garnish with sesame seeds and serve over rice or cauliflower rice.

21. Poached Salmon

Poached Salmon with Orange, Fennel, and White Wine is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘2’, ‘2 persons’]

Easy poached salmon with orange, fennel, and white wine broth. Tender, aromatic, and ready in 20 minutes for dinner for two.

Ingredients

• 1 orange
• 1 fennel
• 1 red onion
• 5 black peppercorn
• 2 cups vegetable stock
• 1 cup dry white wine
• 1 cup water
• salt ( at taste)
• 2 salmon fillets
• Fresh Parsley (garnish)

Instructions

1. Zest the orange and juice it. Add the zest and juice to a large pan.
2. Cut the fennel into quarters. Peel the red onion and cut it into quarters. Add the fennel, onion, and peppercorns to the pan.
3. Pour in the vegetable stock, white wine, and water. Bring to a boil, then reduce the heat and simmer for 10 minutes.
4. Season the broth with salt. Add the salmon fillets and cook on low heat for 10 minutes, until the salmon is done. Do not let the broth boil hard.
5. Serve the salmon in deep bowls with some vegetables and broth.
6. Garnish with fresh parsley and serve with baguette.

22. Shandong Chicken

Shandong Chicken (Chinese Chicken and Cucumber Cold Dish) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT75M · Yield: [‘4’, ‘4 servings’]

Simple, delicious and refreshing — my Shandong Chicken recipe, served with a sweet and tangy savory sauce, is the perfect addition to your meal on a hot day! With my simplified version, you can easily make this classic dish at home.

Ingredients

• 1.5 lb whole chicken leg (or bone-in chicken thigh, drumstick or bone-in (split) breast )
• 2 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 tbsp Sichuan peppercorn
• 1 tsp rice cooking wine (mijiu) (or Shoaxing wine)
• 3 slice ginger
• 1 scallion (cut into 2″ (5 cm) sections )
• 4 tbsp broth from steaming chicken
• 1 clove garlic (minced, or more to taste)
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp black vinegar (optional )
• 1 tsp sugar
• 1 tsp sesame oil
• 6 mini cucumber (or 1 English cucumber)
• thinly sliced scallion
• chopped cilantro (optional)
• chili oil (optional)

Instructions Prepare the Chicken

1. Coat both sides of the chicken with soy sauce before placing it skin side down and marinating for 30 minutes. This step is mainly for getting color on the chicken to mimic the result of braising chicken. You can do this a few hours ahead or overnight.
2. Heat vegetable oil in a skillet over medium heat until the oil is hot, pat dry the chicken before placing the chicken in the skillet with the skin side down. Cook for about 3 minutes or until the skin becomes golden brown. Flip the chicken and cook for another 1-2 minutes.
3. Transfer chicken into a dish or tray with skin side down, top with Sichuan peppercorn, rice cooking wine, ginger, scallion and steam for 30-35 minutes over medium heat or until it’s cooked through.

Prepare Cucumber and Dressing

1. Trim the two ends of the cucumbers before cutting into 2″ (5 cm) sections. Gently smash each section with the flat side of your knife just to break them open. Cut each section in half lengthwise and place them on a serving plate.
2. Drain the broth from steaming the chicken and set aside 4 tbsp of the broth. In a small bowl mix the broth with soy sauce, rice vinegar, black vinegar, sugar, minced garlic and sesame oil. Drizzle a bit over the cucumber.

Assemble the Dish

1. Once the chicken is cool enough to handle, discard Sichuan peppercorn, ginger and scallion, break pieces of chicken off from the bone and place it on top of the cucumber. Top with scallion slices (and other optional toppings if using) and drizzle with the dressing.
2. You can serve this dish right away or let it chill in the fridge for about half an hour before serving.

23. Turkey Bolognese

Turkey Bolognese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 carrot, grated
• 1 celery stalk, finely diced
• 1 tablespoon olive oil
• 1 can (14 oz) crushed tomatoes
• 1/2 cup chicken broth
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and pepper to taste
• 12 oz pasta (or 2 cups cooked zucchini noodles)
• Parmesan cheese for serving (optional)

Instructions

1. Heat olive oil in a saucepan; sauté onion, carrot, and celery until softened.
2. Add garlic and cook 30 seconds until fragrant.
3. C crumble turkey into the pan and cook until no longer pink.
4. Stir in crushed tomatoes, broth, tomato paste, oregano, and basil; simmer 20–25 minutes; season with salt and pepper.
5. Meanwhile cook pasta per package instructions; drain.
6. Toss pasta with the sauce and serve with Parmesan if desired.

24. Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers with Turkey is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’, ‘4-6’]

These Quinoa Stuffed Peppers with turkey and Mexican flavors are a 30 minute dinner and perfect for meal prep! Try it with homemade salsa for a quick and healthy meal!

Ingredients

• 3 bell peppers, halved stem to tip, seeds removed
• 1/2 pound ground turkey
• 3 tablespoon taco seasoning
• 4 oz tomato sauce
• 1/2 cup corn
• 1/2 cup quinoa
• 1 cup black beans
• 1/4 cup cilantro, chopped
• 1 ounce shredded cheddar

Instructions

1. Preheat oven to 350 F.
2. Cook quinoa according to package directions, cool and set aside.
3. In a skillet over medium heat, add 2 tablespoons of olive oil and cook the turkey until browned.  Add tomato sauce and taco seasoning and mix to combine.  Turn off heat.
4. While the turkey is cooking, set bell peppers in a steamer and fill pan with 1″ of water. Steam bell peppers for 5 minutes. Set aside.
5. In a large bowl, combine quinoa, black beans, corn, cilantro and turkey.
6. Combine cooked quinoa, black beans, corn, cilantro and turkey and toss to combine.
7. In an oven safe baking dish, place steamed bell peppers cut side up and fill the cavity with quinoa turkey mixture.
8. Top with shredded cheese and bake for 10-15  minutes or until heated through.
9. Serve with sliced avocado, guacamole or salsa!

25. Vegetarian Rice Soup

Easy Vegetable Rice Soup (vegetarian & gluten-free) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘4’]

An easy vegetable rice soup that is vegetarian and full of flavor. This recipe uses vegetable broth, fresh vegetables, tomatoes, rice, and seasonings for a hearty vegan soup that everyone will love.

Ingredients

• 1 TB olive oil
• 1 C celery; stalks &leaves (medium chunks)
• 1 C carrots (medium chunks)
• 1 C green cabbage (medium chunks)
• 1/2 C onion (small dice)
• 1 15oz canned diced tomatoes
• 1 bay leaf
• 1-2 cloves garlic (minced)
• 1 tsp dried thyme
• 1 tsp dried basil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp crushed red pepper flakes
• 6 C vegan mushroom broth – https://theshortordercook.com/vegan-mushroom-broth/
• 1 1/2 C cooked long-grain white rice

Instructions

1. In a large stockpot, heat the oil on medium. Add the chopped vegetables and stir to combine. Cook on medium heat for about 5 minutes until they start to shrink and cook.
2. Add the garlic and seasonings to the pot with the vegetables that are cooking. Turn the heat down to medium-low. Stir and continue to cook for another 5 minutes until the vegetables are all soft and cooked through.
3. SIDENOTE – If you do not have rice already made, at this point you will want to start cooking the rice using your favorite method such as a rice cooker or on the stove.
4. Add the broth to the soup pot and turn the heat up to medium-high to bring to a boil. Once boiling, turn the heat down to low. Add the canned tomatoes and let simmer on low for 10 minutes.
5. Next, add the cooked rice to the vegetable soup and stir to combine. Let it come together for 3 minutes so that the rice absorbs a bit of the soup flavorings but not too much that the rice becomes mushy. Remove the bay leaf at this stage of the soup making.
6. Ladle into soup bowls and enjoy immediately.
7. If you do not plan to eat all of the soup immediately, I recommend keeping the soup and the rice separate until ready to eat. When storing leftovers, place the soup in an air-tight container and store it in the refrigerator for up to 5 days. For the rice, store it in a separate air-tight container and store it in the refrigerator for up to 5 days also. When you want to eat, spoon a bit of both together and reheat. If you store the rice and soup together, the rice will absorb most of the broth and become soggy and the soup will have very little liquid.

26. Vegan Lentil Soup

Anti-Inflammatory Veggie Soup with Turmeric is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘3’]

Make this easy one-pot anti-inflammatory soup with veggies, lentils, wilted greens and cozy spices like turmeric and ginger! Perfect for meal prep, low-budget and family-friendly.

Ingredients

• 1 onion (finely diced)
• 3 garlic cloves (minced)
• 2 medium carrots (sliced)
• 3 celery stalks (sliced)
• 12 oz potatoes (340 g, peeled and cubed)
• 2 tsp cumin
• 1 tsp turmeric
• 2 tsp paprika
• 1- inch ginger piece (peeled and grated)
• 1 tsp salt
• Freshly ground black pepper to taste
• 4 cups low-sodium vegetable broth (880 ml)
• 1 tbsp tomato paste
• 8.5 oz crushed tomatoes (240 g)
• 6 oz red lentils (170 g, dry)
• 2 cups baby spinach (60 g)
• ½ cup fresh parsley (14 g, finely chopped)
• 1 tbsp lemon juice

Instructions Sauté veggies

1. Place a large pot over medium heat and add the onion, garlic, carrots, celery, potatoes and spices (cumin, turmeric, paprika, ginger, salt and pepper).
2. Sauté everything in a splash of water for 5 minutes, stirring frequently.

Add liquids & lentils

1. Add the vegetable broth, tomato paste and crushed tomatoes. Stir and bring to a boil before adding the dry lentils and mixing everything well.

Cook

1. Turn the heat to low, cover the pot and let your soup simmer for 15 minutes until the lentils are cooked and the potatoes are tender but not overcooked.

Add kale, parsley & lemon juice

1. Season with more salt and pepper to taste, then add the spinach and let simmer for five more minutes.
2. Turn off the heat, add the chopped parsley and lemon juice and divide between serving bowls. Enjoy!

27. Vegetable Soup

Vegetable Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘8’, ‘8 servings’]

The Best Vegetable Soup Recipe is hearty and comforting! Packed with veggies, healthy, and easy to make in slow cooker, Instant Pot or on the stove.

Ingredients

• 4 large potatoes (medium chopped)
• 3 large carrots (medium chopped)
• 3 medium celery stalks (medium chopped)
• 3 cups bell peppers (medium chopped)
• 2 medium zucchini (medium chopped)
• 1 medium onion (finely chopped)
• 2 cups corn (fresh or frozen)
• 6 cups vegetable stock (low sodium)
• 28 oz can diced tomatoes (low sodium)
• 3 bay leaves
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp garlic powder
• 3/4 tsp salt
• Ground black pepper (to taste)
• 1 tbsp avocado oil
• 1 medium garlic clove (grated)
• 1/3 cup dill or parsley (finely chopped)
• Parmesan cheese and yogurt (for garnish)

Instructions Stovetop Vegetable Soup

1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add smoked paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.
2. Add potato, carrot, celery, pepper, stock and diced tomatoes; stir. Bring to a boil, cover and reduce heat to low and simmer for 25 minutes or until potato is fork tender.
3. Add zucchini and corn, cover and simmer for 5 more minutes. Turn off heat, add grated garlic and dill.
4. Serve hot garnished with Parmesan cheese and yogurt.

Slow Cooker Vegetable Soup

1. Add a 6 oz can of tomato paste and skip zucchini.
2. In a large slow cooker, combine all ingredients, cover and cook on Low for 10 hours or on High for 5 hours. Add garlic and dill.

Instant Pot Vegetable Soup

1. Add a 6 oz can of tomato paste.
2. In Instant Pot, add all ingredients in the order listed above except zucchini, dill, cheese and yogurt. Pressure cooker shouldn’t be more than 2/3 full.
3. Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes. After, do Quick Release by turning pressure valve to Venting.
4. Open, add zucchini, close the lid and let sit for 5 minutes. Add garlic and dill.

28. Instant Pot Vegetable Barley Soup

Instant Pot Vegetable Barley Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Yield: [‘4’]

Instant Pot Vegetable Barley Soup is loaded with chunks of vegetables and fibre rich pearl barley. a low calorie soup ideal for weight loss and healthy life style.

Ingredients

• 3/4 cup barley
• 1 carrot (large chopped)
• 250 grams mushrooms (cut into large chunks)
• 1 leek (thickly sliced)
• 1 red onion (small finely chopped)
• 2 cloves garlic (crushed or pureed)
• 1 spring onion (chopped, optional for garnish)
• 4 cups vegetable stock
• 1 teaspoon olive oil
• 1 teaspoon thyme (or mixed herbs such as Italian herbs)
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon sea salt

Instructions

1. Wash uncooked pearl barly well in runing cold water. Chop carrots and mushrooms in big chunks, chop inion finely and leeks ento big round slices.
2. Press SAUTE mode on the instant pot, once it is hot enough, add a teaspoon of olive oil. Tip in the crushed garlic, finely chopped red or white onion and saute until onions turn transparent. Make sure the garlic does not stick to the bottom, keep scrapping out any burnt food particles from time to time.
3. Add 1 chopped carrot, 1 sliced leek and cook for 2 minutes until the vegetable turns tender.
4. Add chopped mushrooms, sprinkle salt and pepper, cook for a minute or so until all the vegetables are slightly tender. Make sure not to overcook the vegetables as they get cooked along with barley.
5. Add in ¾ cup washed uncooked pearl barley grains,spices, mix well and saute for 2 more minutes making sure you scrape off any sticky food at the bottom. the bottom of the pan should be clear of any sticky food else you will get a burn warning
6. Add 4 cups vegetable stock. If you want the soup to be runnier, add an additional 2 cups of water. You can always thicken the soup even if there is more excess liquid left. Cancel SAUTE mode and close the lid, turn the valve to the sealing side. Press PRESSURE COOK and set the timer to 20 minutes.
7. Once the cooking is done, allow for at least 10 minutes before releasing the pressure manually. or you can let the pressure release naturally. If you think the soup is not your desired consistency, add water if required, press saute mode and cook for a further few minutes.
8. Add in greens like spinach or kale and let the soup rest for 5 minutes.Season with more salt and pepper if required, serve hot.

29. Smoked Salmon Sushi Bowl

Keto Salmon Sushi Bowl Recipe (Low Carb Smoked Salmon Bowl) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘3’]

Get the flavors of your favorite sushi roll with my EASY keto salmon sushi bowl. It’s low carb, low calorie, gluten free, and Paleo!

Ingredients

• 8 ounces smoked salmon ((227 grams))
• 1 medium avocado
• 1 seedless cucumber ((about 8 ounces/227 grams))
• 3 ounces carrots, shredded ((85 grams))
• 1 teaspoon toasted sesame seeds
• ½ sheet nori ((torn into small pieces))
• soy sauce and wasabi ((optional, for serving, use coconut aminos for Paleo or gluten free diet))
• 24 ounces riced cauliflower, frozen ((680 grams))
• ⅓ cup unseasoned rice vinegar
• 3 tablespoons Swerve, granular
• 3 cloves garlic, finely chopped
• 2 teaspoons grated ginger, fresh
• ½ teaspoon sea salt

Instructions

1. Microwave the frozen riced cauliflower according to the package directions. We’re making a lot of it, so you’ll probably want to cook it in two batches. Drain it if needed (I didn’t need to do this). Let cool.
2. Grate the ginger root and finely chop the garlic. Stir together the rice vinegar, Swerve, garlic, ginger, and salt. Microwave it for 40 seconds on high to mostly dissolve the Swerve.
3. Pour the vinegar mixture over the cooked riced cauliflower. Stir and let cool.
4. Chop the smoked salmon into bite sized pieces. Cut the avocado into ½-inch dice (1.27 cm). Quarter the cucumber and cut it into ½-inch slices (1.27 cm). Grate the carrot (if you did not buy it shredded).
5. Divide the cauliflower rice between three bowls. Top with the chopped cucumber, salmon, avocado, carrot, crumbled nori, and sesame seeds. Serve with soy sauce and wasabi if desired.

30. Balsamic Grilled Tofu

Balsamic Grilled Tofu with Cauliflower Cilantro Rice and Avocado is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Yield: 4

This Balsamic Grilled Tofu feels indulgent but is crazy healthy for you.

Ingredients

• 1 package firm or extra-firm tofu, drained and pressed well
• 1/4 cup balsamic vinegar
• 2 tablespoons extra-virgin olive oil
• salt and pepper, to taste
• 1 medium head of cauliflower, grated
• 1 bunch cilantro, roughly chopped
• 1 avocado, sliced
• 2 tablespoons reduced fat mayonnaise
• 1/2 teaspoon lime juice
• 1/2 teaspoon sriracha sauce
• 1/4 teaspoon minced garlic or garlic paste

Instructions

1. Slice tofu into 1/2-inch slices and set aside. In bowl, whisk together vinegar, olive oil, salt and pepper. Pour over tofu and marinate for 20 minutes.
2. Meanwhile, mix together all ingredients for Sriracha Mayo.
3. Grill marinated tofu 3 minutes on each side.
4. In large bowl, combine cauliflower and cilantro. Separate mixture into four serving bowls.
5. Top with grilled tofu and sliced avocado. Serve with Sriracha Mayo.

31. Sheet Pan Shawarma Chicken

Sheet Pan Shawarma Spiced Chicken and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

This easy Chicken Shawarma with vegetables sheet pan dinner is seasoned with a delicious blend of warm spices and then, oven roasted to perfection.

Ingredients

• 4 tablespoons olive oil
• 1 tablespoon water
• 1 tablespoon lemon juice, freshly squeezed
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon allspice
• 1/2 teaspoon garlic powder
• 1/4 teaspoon turmeric
• 1 teaspoons salt
• Pinch of ground cinnamon, cayenne pepper and black pepper
• 1 1/2 pounds boneless and skinless chicken breast, cut into 1-inch pieces (or boneless and skinless chicken thighs)
• 1 large red onion, sliced
• 1 large yellow bell pepper, sliced
• 1 pint cherry tomatoes
• Chopped parsley for garnish (optional)

Instructions

1. Preheat the oven to 375 degrees Fahrenheit.
2. In a small bowl, mix the olive oil, water, lemon juice, cumin, paprika, allspice, garlic powder, turmeric, salt, cinnamon, cayenne and black pepper. 
3. On a sheet pan lined with aluminum foil or parchment paper, place the chicken, onion, bell pepper and cherry tomatoes.
4. Drizzle the chicken and vegetables with the spice mixture and toss well to combine.
5. Bake for 15 to 20 minutes or until the chicken is cooked through and no longer pink. Remove from the oven. Garnish with chopped parsley (optional) and serve.

32. Spicy Broccoli Soup

Spicy Broccoli Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘4’, ‘4 servings’]

This Spicy Broccoli Soup is absolutely amazing. Creamy, vibrant, full of wonderful flavors. It’s so simple, yet so delicious and healthy, packed with superfoods and aromatic spices – cinnamon, turmeric, and ginger.

Ingredients

• 1 large broccoli head
• 1 large parsnip (or 1/2 medium-sized celery root)
• 0.8 inch fresh ginger rooth
• 2 tablespoons extra virgin olive oil
• 2 teaspoons Ceylon cinnamon
• 1 teaspoon turmeric powder
• 4-5 cups water
• Himalayan salt and pepper (to taste)

Instructions

1. Wash the broccoli head and cut it into florets. Cut the stem into small pieces. Use whole broccoli, don’t waste anything. Peel the parsnip and ginger and cut them into small pieces.
2. Place broccoli, parsnip, and ginger in a large pot.
3. Add water or vegetable broth, if using, just enough to cover the vegetables.
4. Add olive oil and season with salt (add just a half teaspoon).
5. Bring soup to a boil. Cover with the lid, lower the heat, and simmer for 15 minutes until vegetables are soft enough to puree.
6. Take the soup off the heat. Remove a cup of the liquid and set it aside.
7. Transfer the cooked vegetables into a high-speed blender and blend the soup until smooth and creamy.
8. Add more reserved liquid if the soup is too dense until you achive the desired constancy.
9. Add in spices – cinnamon, turmeric, and pepper. Blend the soup again, just a few pulses for spices to combine.
10. Taste the soup and add more salt to taste.
11. Transfer the soup back to the pot.
12. Serve hot with additional toppings.

33. Grilled Cedar Plank Salmon

Grilled Cedar Plank Salmon with Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: 4

Grilled Cedar Plank Salmon combines fresh salmon and aromatic cedar planks infused with a smoky and slightly sweet flavor.

Ingredients

• Cedar planks with enough surface area for salmon (affiliate)
• 4 Alaska salmon fillets (4-6 ounces each), fresh, thawed or frozen
• olive oil spray
• 1 tablespoon fresh (or 1 teaspoon dried) dill, thyme or rosemary
• salt and freshly cracked pepper, to taste
• 4 large sweet potatoes, sliced lengthwise into wedges
• 1/2 tablespoon ground cumin

Instructions

1. Soak cedar planks for 1-2 hours (or overnight) submerged in water. Remove and pat dry.
2. Heat grill to medium heat (400 F). If frozen, rinse ice from salmon under cold water; pat dry with paper towel.
3. Spray cedar planks and salmon with olive oil spray.
4. Place salmon on planks; sprinkle with herb, salt and pepper.
5. Place sweet potatoes in bowl; spray with cooking spray.
6. Sprinkle potatoes with cumin and salt and pepper, to taste. Toss to coat.
7. Place cedar planks and potato wedges on grill. Cover and cook about 3-4 minutes; turn wedges over and continue cooking until potatoes are soft and cooked.
8. Keep warm. Cook salmon 12-15 minutes, until fish is opaque throughout.

34. Roasted Cauliflower Salad

Cauliflower Salad Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT8M · Total: PT8M · Yield: [‘6’]

Cauliflower Salad is a flavorful, colorful and satisfying way to use up leftover roasted cauliflower!

Ingredients

• 1 small head of cauliflower (cut into florets and roasted)
• 12 grape tomatoes (halved)
• 1 red bell pepper (de-seed and finely sliced)
• 2 radishes (quartered)
• 2 green onions ((scallions/spring onions), finely sliced)
• 2 tbsp almonds
• 1/4 cup (120 ml) almond butter
• 1/4 cup (120 ml) water (or more as needed)
• ¼ (60 ml) cup lemon juice
• 1 garlic clove (minced)
• low carb, vegan sweetener of choice (to taste)
• Salt
• Black pepper

Instructions If you are starting with fresh cauliflower:

1. Preheat oven to 450F / 230C / gas 8 (or preheat air fryer to 400F/200C)
2. Cut fresh cauliflower into pieces and mix the florets with oil and salt.
3. Place cauliflower on baking sheet and roast in pre-heated oven for 20 mins, turning at least one during cook time.
4. Or, cook in your air fryer at 400F / 200C for 12-14 mins.
5. Allow cauliflower to cool completely before adding to a bowl and combining with rest of the ingredients.

If you are starting with leftover cauliflower:

1. In a large bowl, combine leftover cauliflower with the rest of the salad ingredients.

To make the salad dressing:

1. Adding all ingredients to a blender and blend till creamy.
2. Add half the salad dressing into the salad and toss. Taste and add more dressing as required.

35. Pumpkin Soup

Creamy Roasted Vegan Pumpkin Soup Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT60M · Total: PT70M · Yield: [‘4’, ‘4 people’]

Velvety, comforting, super easy yet delicious. This Creamy Roasted Vegan Pumpkin Soup is one of the best soup recipes to make during the crisp, cool autumn months. And it is a great way to use up the flesh from carved pumpkins around Halloween.

Ingredients

• 2-3 tbsp olive oil
• 1 kg pumpkin or butternut squash ((flesh only, peeled, deseeded and cut in chunks))
• 1 large onion ((cut in chunks))
• 3 cloves garlic ((peeled and roughly chopped))
• 1 red pepper ((sweet Romano pepper or bell pepper))
• 5 stalk fresh thyme
• 1 TSP salt
• ¼ TSP freshly ground black pepper
• 900 ml vegetable stock or water ((use chicken stock for non vegetarian option))

Instructions

1. Preheat the oven to 200° C (390° F).
2. Peel, deseed and cut the pumpkin and place them on a baking tray.
3. Deseed the red pepper, cut it into chunks, and add them to the tray along with chunky cut onion, garlic, and thyme.
4. Drizzle the vegetables with olive oil and rub them gently until all covered with oil.
5. Place the tray in the oven and roast the vegetables for 35 to 40 minutes or until the pumpkin pieces are soft and slightly browned.
6. When the pumpkin is cooked and slightly caramelized, remove the tray from the oven, discard the thyme stalks and place the vegetables into your Thermomix bowl.
7. Add salt, pepper, and stock or water, and cook 15 minutes/100°C/speed1.
8. Blend 1 min/speed 5-10, increasing the speed gradually.
9. Alternatively, transfer them to a Dutch oven along with the stock and the seasoning. Cook for another 10 minutes and then blitz it using a hand blender or a liquidizer.
10. Check the seasoning and adjust the hot to your taste before serving. Serve hot or at room temperature.

36. Buffalo Cauliflower Tacos

Buffalo Cauliflower Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘8’]

Buffalo cauliflower tacos are a wholesome, refreshing alternative to traditional cheese and meat-filled tacos. Tortilla shells are packed with roasted cauliflower that’s been tossed in buffalo sauce, then stuffed with fresh red cabbage, peppers, onions, and lettuce. Top them with blue cheese crumbles, blue cheese dressing, or mozzarella cheese to complete the meal.

Ingredients

• 1 head cauliflower
• 1/2 cup buffalo sauce
• 1 large bell pepper (cut into strips)
• 2 cups shredded red cabbage
• 1 cup red onion (diced)
• 8 medium tortillas
• 1 head romaine lettuce (chopped)
• 2 cups shredded cheese (such as blue cheese or mozzarella)

Instructions

1. Line a baking sheet with parchment paper. Chop the cauliflower into small 1/2 inch florets. Spread in 1 layer on the baking sheet and cook for 20 minutes at 400 degrees Fahrenheit. Remove from the oven and toss with the buffalo sauce.
2. While the cauliflower cooks, prepare the toppings. Cut the bell pepper into thin strips, dice the onion, and chop the lettuce.
3. Assemble the tacos. Stuff each tortilla with lettuce, roasted cauliflower, bell pepper strips, red cabbage and onions. Top with blue cheese (or mozzarella) and drizzle with extra buffalo sauce if desired.

37. Stir Fry Vegetables

Stir Fry Vegetables (Vegetable Stir Fry) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

This Vegetable stir fry recipe is a quick & easy way to enjoy your veggies! These stir fry vegetables are cooked in a delicious savory and slightly sweet sauce and are perfect served over rice or noodles!

Ingredients

• 2 Tablespoons peanut oil
• 2 carrots (julienned)
• 1 red bell pepper (julienned)
• 1 green bell pepper (julienned)
• ½ onion (diced)
• 1 tsp minced garlic
• 6 cups broccoli (about 2 medium broccoli crowns)
• 4 Tablespoons soy sauce
• 3 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• ¼ teaspoon powdered ginger
• 1 Tablespoon honey
• 1 Tablespoon rice vinegar
• 1 Tablespoon corn starch

Instructions Make the Sauce

1. Whisk together sauce ingredients in a medium bowl. Set aside.

Cook

1. Heat a large nonstick skillet or wok over medium-high heat.
2. Add oil and warm for 30 seconds. Add carrots, peppers, onion and garlic and stir to coat with the oil.
3. Cover & cook over medium-high heat for 2-3 minutes, or until vegetables just begin to soften.
4. Add broccoli and stir to combine. Cover and cook for 3-5 minutes or until vegetables are slightly soft.
5. Add sauce and stir until evenly distributed. Cook, uncovered, until the sauce thickens and coat the vegetables, stirring often.
6. Serve immediately.

38. Cabbage and Sausage Skillet

Cabbage and Sausage Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘4’]

This cabbage and sausage skillet is a combination of smoked sausage, vegetables and savory seasonings, all cooked together to make a quick and easy dinner. A hearty low carb meal that always gets rave reviews!

Ingredients

• 1 tablespoon olive oil
• 1 pound smoked sausage (such as kielbasa, sliced)
• 1 tablespoon butter
• 1/2 cup onion (chopped)
• 1 tablespoon garlic (minced)
• 4 cups cabbage (coarsely chopped)
• 1 1/2 teaspoons Cajun seasoning
• salt and pepper to taste
• 1 tablespoon chopped parsley

Instructions

1. Heat the olive oil in a large pan over medium high heat. Add the sausage and cook for 3-4 minutes per side or until golden brown.
2. Remove the sausage from the pan and cover to keep warm.
3. Melt the butter in the pan. Add the onion and cook for 5 minutes or until softened.
4. Add the garlic and cook for 30 seconds.
5. Place the cabbage, Cajun seasoning, salt and pepper in the pan.
6. Cook for 8-10 minutes or until cabbage is wilted. Stir in the sausage and cook for 1 more minute.
7. Sprinkle with parsley, then serve.

39. Chicken Zucchini Pasta

Chicken Zucchini Pasta (Low Calorie, High Protein) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘3’, ‘3 plates’]

Bring in Asian flavors with this low-calorie, high protein chicken zucchini pasta. It’s sweet, umami, and spiced.

Ingredients

• 1 chicken breast (cubed)
• 2 tbsp olive oil
• 2 white onions (spiralized)
• 4 small zucchini (spiralized)
• 4 tbsp soy sauce (low sodium)
• 2 tbsp honey
• 3 garlic cloves (minced)
• 2 tsp fresh ginger (grated)
• 1 tsp cornstarch
• 1 tbsp sesame oil

Instructions

1. First, pat dry spiralized zucchini with a paper towel.
2. Heat olive oil in a wok over medium heat and add in the chicken. Cook for 3 minutes.
3. Add onions and cook for 4-5 minutes until they’re tender. Make sure you’re stirring throughout the whole time.
4. Stir spiralized zucchini and continue cooking for another 2 minutes or so.
5. While cooking, combine together the sauce ingredients in a separate bowl.
6. Add in the sauce, stir and continue cooking for another 5 minutes until zucchini is tender and chicken is cooked, and the sauce has thickened a little bit.
7. If there is still too much liquid, just add in more cornstarch.

40. Hot and Spicy Shrimp and Vegetables

Hot and Spicy Shrimp and Vegetables is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 3 cups mixed vegetables (bell peppers, zucchini, snap peas)
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons chili paste or sriracha (adjust to taste)
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 teaspoon honey or preferred sweetener (optional)
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Season shrimp lightly with salt. Heat 1 tablespoon oil in a skillet over medium-high heat and cook shrimp 1–2 minutes per side until pink; remove.
2. In the same skillet, add remaining oil and stir-fry the vegetables 4–5 minutes until crisp-tender.
3. Return shrimp to the pan; add chili paste, soy sauce, and lime juice; toss to coat and cook 1–2 minutes until heated through.
4. Drizzle with honey if desired and adjust seasoning.
5. Garnish with cilantro and serve hot, with cauliflower rice or quinoa as desired.

41. Sweet Potato and Black Bean Tacos

Easy Sweet Potato & Black Bean Tacos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘6’, ‘6 Tacos’]

Loaded with tender sweet potatoes, tasty black beans, corn, fresh toppings, and garnished with lime, these tacos make a quick weeknight dinner.

Ingredients

• 2 small sweet potatoes
• 1 can black beans (15 oz.)
• 1 avocado
• 1 can corn (15 oz.)
• 1 small bunch of cilantro
• 1 small red onion diced
• 1 lime
• 1 tsp taco seasoning mix (or to make it homemade, see notes below)
• 1 tbsp avocado oil or high-heat oil of your choice
• 6-12 corn tortillas (if you want to double the tortillas use 12, if not just use 6)

Instructions

1. Skin and chop sweet potatoes. Spread them out on a microwave-safe plate and microwave on high for 3 minutes.
2. Remove sweet potatoes and sprinkle with taco seasoning and drizzle with oil.Toss everything together to evenly coat the sweet potatoes.
3. Microwave the sweet potatoes on high for another 3 minutes or until the sweet potatoes are soft. Be careful not to microwave them too long because they will become mushy. I chopped mine quite small and found that 6 minutes fully cooked them.
4. Warm up canned beans and corn on the stovetop.
5. While you’re waiting for the canned beans and corn to warm up on the stove, chop red onion, avocado, cilantro, and lime. Set aside.
6. (optional) To warm and char your corn tortilla, place a tortilla on the pan and cook on medium heat. Cook each side for about 40 seconds or until it looks a little charred to your liking (you’ll see some toasted brown spots).

Assembling Sweet Potatoe Tacos

1. You can either double the corn tortillas or just use one tortilla per taco.Having two tortillas per taco helps to hold all the filling and prevents the taco from falling apart.
2. Lay the corn tortillas down and layer with sweet potatoes, black beans, and corn.
3. Fold the taco and top with avocado, red onion, and cilantro. Garnish with a squirt of fresh lime.

42. Carrot and Beetroot Salad

Fast Carrot and Beetroot Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘2’, ‘2 bowls’]

Fast, easy, naturally sweet – this carrot and beet salad is absolutely delicious. It’s vegan, dairy-free, gluten-free, and low-calorie.

Ingredients

• 4 beets (cooked & grated)
• 2 carrots (grated)
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• a pinch of salt & black pepper
• 1 tbsp parsley (chopped)

Instructions

1. Grate beets and carrots.
2. Combine balsamic vinegar, olive oil, honey, salt, and black pepper in a bowl.
3. Add beets and carrots into a bowl. Cover with the dressing mixture and toss the salad together.
4. Sprinkle with chopped parsley before serving.

43. Paleo Stuffed Peppers

Paleo Stuffed Peppers is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 servings’]

These Paleo stuffed peppers are an easy, healthy and delicious meal! They are stuffed with a homemade ground chicken and pineapple teriyaki mixture. These stuffed peppers are sweet, savory, and so flavorful!

Ingredients

• 4 bell peppers
• 1 tbsp olive oil
• 1 pound ground chicken
• 1 cup diced pineapple
• 1 tsp minced garlic
• ¼ cup coconut aminos
• 1 tbsp honey (optional)
• ½ tsp ground ginger
• chopped green onions (for garnish)

Instructions

1. First, preheat oven to 375 degrees Fahrenheit.
2. In a large skillet over medium heat, cook ground chicken until cooked through.
3. Then, add in diced pineapple, minced garlic, coconut aminos, honey and ground ginger to skillet. Stir to combine.
4. Cook for 5 minutes on medium low heat, stirring occasionally to prevent burning.
5. While that cooks, slice peppers in half. Remove seeds. Place peppers on a baking sheet and drizzle with olive oil.
6. Stuff each pepper with chicken pineapple mixture. Bake for 20 to 25 minutes or until peppers have softened. For extra crispy peppers, broil on high for 2 minutes.
7. Finally, remove pan from oven. Garnish with chopped green onions before serving.

44. Potato Leek Soup

Potato Leek Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: [‘4’, ‘4 people’]

Easy, creamy and delicious Potato Leek Soup. A classic French recipe! Lightly adapted from My Paris Market Cookbook.

Ingredients

• 2 tablespoons butter
• 1 large onion (finely chopped)
• 2 large leeks (rinsed and cut crosswise into 1/4-inch slices)
• 2 medium Yukon Gold potatoes (or other waxy potatoes, cut into 1/2-inch cubes)
• 4 cups chicken broth (or water or vegetable broth)
• salt and freshly ground black pepper (to taste)
• 1/4 cup milk (or cream)
• 1/4 cup finely chopped fresh chives (for garnish)

Instructions

1. Melt butter in a medium pot over medium heat. Add onion; cook and stir until softened, about 3 minutes. Add leeks; cook and stir another 5 minutes. Add potatoes and broth. Bring to boil, then reduce heat and simmer 20 minutes, or until potatoes are tender, stirring occasionally.
2. Blend in batches using a traditional blender (see recipe note #1) or use an immersion blender to reach your desired consistency (from slightly chunky to silky smooth).
3. Return soup to pot. Stir in milk or cream and season to taste with salt and freshly ground black pepper. Reheat if necessary.
4. Serve topped with chopped chives.

45. Air Fryer Tilapia

Air Fryer Tilapia is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Total: PT20M · Yield: [‘4’]

Air Fryer Tilapia is quick and easy to prepare, making it one of those healthy easy dinner recipes for busy weekdays. Flavored with Cajun seasonings and lemon, this tilapia in air fryer is low calorie and keto (has no panko or bread crumbs) and goes well with (cauliflower) rice and vegetables such as Brussels Sprouts.

Ingredients

• 1 tbsp Cajun seasoning
• 1 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 4 fresh tilapia fillets (5-8 oz each)
• 2 lemons (cut into wedges)
• 1 tbsp chopped parsley

Instructions

1. To make this air fryer fish recipe, preheat your air fryer at 400° F (190° C) for at least 10-15 minutes.
2. Meanwhile, mix the seasonings together in a bowl. Pat fish dry and apply seasoning on both sides, pressing down to stick on the surface.
3. Grease the air fryer basket either by spraying no stick cooking spray or by brushing it with a vegetable oil such as olive oil.  Cook in a single layer for 8-10 minutes (depending on the size or thickness of the fillets), flipping halfway through with a silicone spatula if you can. Large fillets or small air fryers will not permit that. But the fish will still cook without problems!
4. If needed, cook them in batches, leaving a space between the fillets for hot air to circulate and cook them evenly. They have cooked fully when they show a brown exterior and are flaky in the thickest part. You can also take their internal temp with a meat thermometer– it must reach 145° F (63° C).
5. Transfer them to a plate, squeeze fresh lemon juice over them, and sprinkle chopped parsley on top. You may serve with homemade tartar sauce or no sauce at all!

46. Spinach Tomato Salad with Feta Cheese

Spinach Tomato Salad with Feta Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘5’, ‘5 bowls’]

This spinach tomato salad is a perfect vegetarian meal in the summers. It’s refreshing, super easy to make, and vibrant in flavors. It’s low-calorie, vegetarian, and gluten-free.

Ingredients

• 1/4 cup red wine vinegar
• 1/2 cup olive oil
• 2 cloves garlic (minced)
• 1 tbsp dijon mustard
• 1 tbsp honey
• 4 oz Feta cheese (crumbled)
• ½ red onion (sliced)
• 3 cups grape tomatoes (halved)
• 1/2 English cucumber (cubed)
• 4 cups spinach leaves (roughly chopped)
• 1/4 cup pumpkin seeds
• Salt & black pepper (to taste)

Instructions

1. Combine the dressing ingredients in a bowl. Give it a good whisk.
2. Add feta cheese, red onion, tomatoes, cucumber, spinach, pumpkin seeds, salt, and black pepper to a large bowl.
3. Toss them together. Pour in the dressing and toss some more.

47. Vegan Teriyaki Soba Noodles

Teriyaki Soba Noodles is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

This teriyaki soba noodles stir-fry makes a great easy weeknight dinner that is both filling and delicious! Comes together in 30 minutes and only requires a handful of simple ingredients. Chewy noodles and crunchy veggies are all combined with a flavorful sauce that your family will love!

Ingredients

• 7 oz dried soba noodles (*)
• 3 cloves garlic (minced )
• 1 tablespoon minced ginger
• 1 medium carrot (julienned )
• 1 medium red bell pepper (julienned )
• 1/2 cup shelled edamame
• 5-6 mushrooms (sliced )
• 1/4 – 1/3 cup teriyaki sauce (**)

Instructions

1. Bring a pot of water to a boil and cook noodles until al dente.
2. Heat up a tablespoon of oil in a cast iron skillet or non-stick pan. Once heated, add in garlic and ginger. Saute for 1-2 minutes until fragrant.
3. Next, add in bell pepper and carrot. Cook for 3-4 minutes until slightly softened.
4. Then, add in mushrooms and cook until all veggies are tender.
5. Lastly, stir in noodles and edamame together with teriyaki sauce. Give it a taste and add more sauce, if needed. Serve an enjoy your teriyaki soba noodles while warm!

48. Mexican Cauliflower Rice

Mexican Cauliflower Rice is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘6’, ‘6 servings’]

Low carb Mexican Cauliflower Rice with ground turkey and lots of veggies for a healthy 30 minute dinner entire family will love. This quick skillet is easy, flavorful and filling!

Ingredients

• 1 lb ground turkey
• 1/2 tsp cumin
• 1/4 tsp salt
• Ground black pepper (to taste)
• 4 cups 16 oz cauliflower rice (fresh or frozen)
• 1 large onion (diced)
• 2 large garlic cloves (minced)
• 1 green bell pepper (diced)
• 1 red bell pepper (diced)
• 1 jalapeno (seeded & diced)
• 3/4 tsp cumin
• 1/2 tsp paprika
• 1/4 tsp chili powder
• 1/2 tsp salt
• Pinch of cayenne
• Ground black pepper (to taste)
• 6 oz tomato paste (low sodium)
• 1/2 cup water or low sodium stock
• 1/4 cup cilantro (finely chopped)
• 2 tsp avocado oil

Instructions

1. Preheat large ceramic non-stick skillet on medium-high heat and swirl 1 tsp oil to coat.
2. Add ground turkey and cook for 7 minutes, breaking into small pieces with spatula and stirring often. Somewhere in the middle, add cumin, salt and pepper. Transfer to a bowl and set aside.
3. Return skillet to the stove and swirl remaining 1 tsp oil. Add onion and garlic, and saute for 2 minutes, stirring often.
4. Add bell pepper and jalapeno; saute for 3-4 minutes, stirring occasionally. Somewhere in the middle, add cumin, paprika, chili powder, salt, cayenne and black pepper. Add tomato paste and broth, stir to combine.
5. Add fresh or frozen (do not thaw) cauliflower rice, previously cooked ground turkey and stir well. Cook for 2-3 minutes or until warmed through.
6. Add cilantro, stir and serve warm.

49. Keto Pizza Crust

2 Ingredient High Protein Pizza Crust is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT20M · Yield: [‘1’, ‘1 serving’]

This high protein low carb pizza crust recipe needs only 2 ingredients. Enjoy a keto pizza crust with almost zero carbs, ready in 15 minutes, and perfect with any toppings.

Ingredients

• 3 large egg whites
• 1/4 cup unflavored protein powder ( or egg white powder)
• 1 tsp Italian Seasoning
• ¼ tsp salt
• Toppings: Pizza Sauce, Pepperoni slices, Shredded Mozzarella

Instructions

1. Preheat the oven. Preheat your oven to 400°F (205°C). Line a baking sheet with parchment paper and lightly grease it with nonstick spray.
2. Whip the egg whites. Add the egg whites to a large mixing bowl. Using an electric mixer or stand mixer, beat until very stiff peaks form. The mixture should look glossy and hold its shape when you lift the beaters.
3. Fold in the dry ingredients. Add the protein powder, salt, and Italian seasoning, if using. Gently fold everything together with a spatula until fully incorporated. Try not to overmix, so the egg whites stay fluffy.
4. Shape the crust. Spoon the mixture onto the prepared baking sheet and spread it into a 9-inch round crust. Keep the layer even so it bakes properly.
5. Bake the crust. Bake for 10–12 minutes, or until the crust is set, lightly golden around the edges, and firm enough to hold toppings.
6. Add toppings. Remove from the oven and add pizza sauce, mozzarella, pepperoni, or your favorite toppings.
7. Broil until melted. Broil for 3–4 minutes, or until the cheese is melted and bubbly. Watch closely so it doesn’t burn.

50. Stracciatella Soup

Nourishing Stracciatella Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT25M · Yield: [‘6’, ‘6 Servings’]

This nourishing Stracciatella soup features rich chicken broth, tender veggies, and a Parmesan-egg mixture with fresh parsley for bold Italian flavor.

Ingredients

• 8 cups homemade or high-quality unsalted chicken stock (2 quarts/about 2 liters)
• Salt and pepper to taste
• 1 cup finely chopped carrots (about 5 small farmer’s carrots) (140 grams)
• 1/2 cup finely chopped celery (about 1 to 2 celery stalks depending on size) (70 grams)
• 1 cup packed finely chopped leeks—1 small leek (105 grams)
• 3 cups packed chopped curly kale (110 grams (1 small bunch))
• 1 package frozen or refrigerated Ravioli or Tortellini
• 2 large eggs (3 if eggs are small)
• 1/2 cup grated Parmesan or Pecorino cheese (45 grams)
• 1/2 cup packed finely chopped parsley (curly or flat) (30 grams)

Instructions

1. In a large pot (at least 5-quart), heat the chicken stock over medium-high heat until it reaches a gentle simmer. Lower the heat to maintain a simmer and season lightly with salt.
2. Add the chopped carrots, celery, and leeks. Let everything simmer for about 5 minutes until slightly softened.
3. Stir in the chopped curly kale. Optional: If you’re using frozen or refrigerated tortellini or ravioli, add it now. Let it cook for 3 to 5 minutes at a steady simmer until tender and floating. (If using dried pasta, cook separately according to the package instructions and add later.)
4. While the soup simmers, whisk the eggs, grated Parmesan (or Pecorino), and chopped parsley in a small bowl until well combined.
5. Pour the egg mixture into the simmering soup while gently stirring. Continue stirring for about 1 minute until the egg fluffs up and forms delicate ribbons or soft curds on the surface, depending on how much you stir (for larger egg curds, stir less. For finer ribbons, stir continuously).
6. Taste and adjust with salt and freshly cracked black pepper. Serve hot with extra grated cheese, if desired.

51. Minestrone Soup

Classic Minestrone Soup is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT40M · Total: PT70M · Yield: [’12’]

This veggie-packed, herby noodle dish is the classic minestrone soup you love with simple ingredients and flavors, perfect with some grated parmesan on top!

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion (chopped)
• 2 medium carrots (peeled and chopped)
• 2 medium ribs celery (chopped)
• ¼ cup tomato paste
• 4 cloves garlic (minced)
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• 4 cups vegetable broth
• 1 large can diced tomatoes (with the liquid (28 ounces))
• 2 cups water
• 2 cups chopped mixed seasonal vegetables, potatoes, yellow squash, zucchini, green beans and/or peas all work
• 1 teaspoon fine sea salt
• 2 bay leaves
• ½ teaspoon ground black pepper
• 1 cup small shell pasta, orecchiette, or elbow macaroni
• 1 can Great Northern beans or cannellini beans (15 ounces, rinsed and drained, or 1 ½ cups home cooked beans)
• 2 cups baby spinach or chopped kale
• Additional salt and pepper (to taste)
• Freshly grated parmesan cheese (for garnishing)

Instructions

1. In a large Dutch oven over medium-high heat, add the olive oil and heat until shimmering. Add the onions, carrots, and celery, and cook until the onions are tender, about 8 minutes.
2. Add the tomato paste and stir to combine.
3. Add the garlic, oregano, and thyme, and stir to combine. Cook until the garlic is fragrant, about 1 minute.
4. Add the vegetable broth, diced tomatoes, and water, and stir to combine.
5. Add the mixed vegetables, salt, and bay leaves, and stir to combine.
6. Bring the soup to a boil and reduce the heat to a simmer. Cook until all the vegetables are tender (if I’m using potatoes or fresh green beans, I like to throw them in first because they take longer to cook, and I’ll then add other tender vegetables like zucchini and beans after 15 minutes of cook time).
7. Simmer for 20 minutes.
8. Add the pasta and cook for an additional 10 minutes, stirring often so that the pasta doesn’t stick to the bottom of the pot.
9. Add the beans and spinach or kale, and cook for an additional 5 minutes, stirring often.
10. Adjust the salt and pepper to taste.
11. Serve hot with grated parmesan on top if you desire.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.