31 Skinny 300 Calorie 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. 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.

2. Healthy Hawaiian Chicken Noodle Bowls (342 kcal)

Hawaiian Chicken Noodle Bowls 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’]

Get your meal prep on with these delicious Hawaiian Chicken Noodles Bowls made with shredded chicken, tons of veggies, and rice noodles!

Ingredients

• 2 tablespoons avocado oil
• 16 oz. boneless skinless chicken breast (4 small or 3 medium)
• 1 teaspoons salt
• 1/2 cup pineapple juice*
• 2 tablespoons ketchup
• 1 teaspoon fresh ginger (grated)
• 1 teaspoon garlic (minced)
• 2 tablespoons soy sauce
• 1 tablespoon honey
• 1 tablespoon coconut oil
• 1 cup purple onion (diced (~1/2 mediun onion))
• 2 large sweet peppers (diced)
• 2 cups chopped kale (packed)
• 1 tablespoon pineapple juice
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce
• 1/2 tablespoon honey
• 1 tablespoon minced garlic
• 2 cups rice noodles
• 1 cup fresh pineapple (chunked)

Instructions For the Hawaiian Chicken

1. Season the chicken breasts with 1 teaspoon of salt. Heat the avocado oil over medium/high heat. When the oil is hot, add the chicken to the pan and sear for 6-8 minutes on each side or until the internal temperature reaches 160ºF. Remove from the pan and set aside to cool.
2. Prepare the sauce. Whisk the pineapple juice, ketchup, ginger, garlic, soy sauce, and honey together in a bowl. Set aside.
3. Shred the chicken with two forks and then add the shredded chicken to the sauce. Toss to coat.

For the Pineapple Stir Fry

1. Place 1 tablespoon of coconut oil in a sauce pan and heat on medium/high heat.
2. Add in purple onion and sweet peppers and sauté until onions are almost translucent, 4-5 minutes. Add in kale and sauté for a few more minutes.
3. In a small bowl, mix together the pineapple juice, soy sauce, chili sauce, and garlic. Add to the skillet and toss. Cook until warm.

For the Noodles

1. Cook the noodles according to the package insructions. Rinse with water and set aside.
2. Assemble the bowls by evenly distributing the chicken, vegetables, noodles, and pineapple into 4-6 bowls.

3. Ground Pork Stir Fry

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

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 bowls’]

Gluten-free, dairy-free, low-calorie, and high protein. This delicious Ground Pork Stir Fry is a yummy, easy and quick dinner anyone can make.

Ingredients

• 1 tbsp olive oil or avocado oil
• 1 lb ground pork
• 1 small broccoli head (chopped)
• 1/2 cup beef broth
• 4 tbsp soy sauce (low sodium or coconut aminos (gluten-free))
• 1 tbsp honey
• 6 cloves garlic (minced)
• 1 tbsp cornstarch
• 3 spring onions (sliced)

Instructions

1. Heat the oil in a frying pan over medium-high heat. Add the pork to the pan and cook the meat until it’s no longer pink, crumbling it while it’s cooking. That will take around 5-8 minutes.
2. Add chopped broccoli and stir it in. Then, pour in beef broth.
3. Cover with a lid and cook for about 5-7 minutes until the broccoli softens up.
4. In a separate small bowl, combine the sauce ingredients.
5. Lower the heat and pour the sauce all over the stir fry, mix and let it cook for another 3-5 minutes.
6. Finally, sprinkle the stir-fry with spring onions.

4. Egg Roll in a Bowl (325 kcal)

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

Recipe details: Prep: PT10M · Cook: PT18M · Total: PT28M · Yield: [‘3’]

This egg roll in a bowl recipe is one of my favorite low carb meals. It’s packed with protein and veggies, made in one skillet and comes together in less than 30 minutes!

Ingredients

• 1 lb ground turkey or chicken
• ¼ cup yellow onion (chopped)
• 3 cloves garlic (minced)
• 2 teaspoons fresh ginger (grated or minced)
• 1 12-14 oz package coleslaw mix
• ¼ cup low-sodium soy sauce (tamari or coconut aminos)
• 2 teaspoons toasted sesame oil
• 1-2 teaspoons sriracha or sambal oelek
• 2 green onions (sliced)
• sriracha (for serving (optional))
• sesame seeds and chopped cilantro (for garnish)
• cooked cauliflower rice (for serving (optional))

Instructions

1. Heat a large skillet over medium-high heat. Add ground meat and cook until no longer pink, about 5-6 minutes. While cooking, break meat into smaller pieces using a wooden spoon or spatula and season liberally with salt and pepper.
2. Add onion, garlic, ginger, coleslaw mix, soy sauce, sesame oil and sriracha to the skillet. Cook for another 5 minutes or so, until cabbage is tender. Taste and add more soy sauce or sriracha, if needed.
3. Portion mixture into bowls and top with green onions, sesame seeds and cilantro. Serve with additional soy sauce, sriracha or chili crisp, if desired.

5. 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.

6. Greek Sheet Pan Chicken Dinner

Greek Sheet Pan Chicken Dinner is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

Bring greek flavors into your kitchen with this quick Greek sheet pan chicken dinner. It’s low carb and gluten-free, on top of it all, family-friendly!

Ingredients

• 1 lb chicken breasts (diced)
• 1 red pepper (diced)
• 1 green pepper (diced)
• 1 yellow pepper (diced)
• 1 zucchini (sliced)
• 1 red onion (sliced)
• 2 tbsp olive oil
• 2 tbsp fresh lemon juice
• 6 cloves garlic (minced)
• 1 tbsp dried oregano
• 1 tbsp dried parsley
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup feta cheese (crumbled)

Instructions

1. Preheat the oven to 400F.
2. Add the chicken and veggies into a large sheet pan. Top them up with olive oil, lemon juice, garlic, oregano, dried parsley, salt, and black pepper.
3. Toss all the ingredients to combine well and bake in the oven for 20 minutes until the chicken is fully cooked.
4. Remove from the oven and top up with crumbled feta cheese before serving.

7. Sheet Pan Sesame Chicken & Veggies (294 kcal)

Sheet Pan Sesame Chicken and Veggies 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 Sheet Pan Sesame Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes! Perfect recipe for your Sunday meal prep too!

Ingredients

• 1 lb boneless skinless chicken breasts (cut into 1-inch pieces)
• 1 large head of broccoli (chopped (about 2 cups))
• 2 medium red bell peppers (cut into chunks)
• 1 cup snap peas
• Salt and pepper (to taste)
• Optional toppings: sesame seeds and green onions
• 1/4 cup lower-sodium soy sauce
• 1 Tbsp sweet chili sauce
• 2 Tbsp honey
• 2 cloves garlic (minced)
• 1 tsp freshly grated ginger

Instructions

1. Preheat oven to 400 degrees F.
2. To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
3. Spread chicken and chopped veggies on a baking sheet sprayed with oil and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
4. Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions. Serve over brown rice or quinoa and enjoy!

8. 3-Ingredient Teriyaki Chicken

3-Ingredient Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

This dairy-free and high protein meal is so yummy. Make this teriyaki chicken with just 3 ingredients and enjoy a dinner the whole family will love.

Ingredients

• 1 lb chicken thighs (skinless, boneless)
• ½ cup soy sauce (low sodium)
• 2 tbsp honey

Instructions

1. Cut the chicken thighs into chunks and add them to the frying pan. Cook for 4 minutes on each side until the chicken is fully cooked.
2. Add in the soy sauce and honey. Stir and bring to boil.
3. Cook until the sauce coats the chicken. You might need to add a tiny bit of cornstarch if the sauce doesn’t thoroughly coat the chicken.

9. 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.

10. Greek Chicken Power Bowls (347 kcal)

Greek Chicken Power Bowls (347 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb boneless, skinless chicken breast
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1 cup dry quinoa
• 2 cups water or low-sodium broth
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1 cup plain Greek yogurt
• 1 tablespoon lemon juice
• 1 teaspoon dried dill or oregano
• Salt and pepper to taste
• Optional greens: romaine lettuce or spinach for base

Instructions

1. 1. Rinse and cook quinoa in water or broth according to package directions; fluff and set aside.
2. 2. Season chicken with olive oil, oregano, and garlic powder; grill or sauté until cooked through; slice into strips.
3. 3. In bowls, arrange a base of greens if using, then portion quinoa and chopped vegetables: cucumber, tomatoes, red onion, olives, and feta.
4. 4. Whisk yogurt with lemon juice, dill/herb, and a pinch of salt to create a quick tzatziki-like sauce.
5. 5. Top bowls with chicken strips and a dollop of yogurt sauce; drizzle a little olive oil and season to taste.
6. 6. Optional: add extra lemon juice or pepper to finish.

11. Vegan Enchilada Casserole (310 kcal)

Vegan Enchilada Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT45M · Total: PT65M · Yield: [‘6’, ‘6 Servings’]

A veggie-packed, vegan enchilada casserole that’s easy to make and loaded with big flavour.

Ingredients

• 1 cup quinoa (uncooked)
• 15 ounce can black beans (drained + rinsed)
• 4 bell peppers (any colours, diced)
• 3.5 cups sweet potato (cut into 1/2 inch cubes, approx. 1 large sweet potato )
• 1 zucchini (diced)
• 1 cup corn
• 2 cups low sodium vegetable broth
• 1-3 jalapenos (finely chopped)
• 2 cups low sodium vegetable broth
• 4 tablespoons tomato paste
• 1 teaspoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/2 teaspoon sea salt (or to taste)
• cashew cream
• walnut cheese sauce
• guacamole
• salsa
• fresh cilantro

Instructions For the Enchilada Sauce

1. Add the jalapeno with a tablespoon or two of your broth to a small saucepan and sauté for 2 minutes.
2. Add all remaining ingredients, mix well, and bring to a boil. Then reduce heat to medium-low and simmer for 8 minutes until slightly reduced. Set aside.

For the Enchilada Casserole

1. Preheat your oven to 400℉/204℃ and grab a baking dish that measures 11×15 inches or similar.
2. Meanwhile, chop all your veggies and add them to the baking dish along with the uncooked quinoa. Pour the 2 cups of broth and the 2 cups of enchilada sauce you just made on top. Mix well.
3. Cover the tray with foil and bake for 30 minutes. Then remove the foil, give everything a quick stir, and bake for another 15-20 minutes, until the liquid is mostly absorbed and the potatoes are fork tender.
4. Serve with toppings of your choice.

12. Meal Prep Garlic Butter Chicken Meatballs With Cauliflower Rice (342 kcal)

Meal Prep Garlic Butter Chicken Meatballs With Cauliflower Rice (342 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground chicken
• 2 cloves garlic, minced
• 2 tablespoons grated Parmesan
• 2 tablespoons chopped fresh parsley
• 1 large egg
• 1/3 cup breadcrumbs (or 2 tablespoons almond flour for gluten-free)
• Salt and pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large head cauliflower, grated or processed into rice (about 4 cups
• 1/4 cup finely chopped onion
• 1/2 cup chicken broth
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions

1. 1. Preheat oven to 400°F (200°C). In a bowl, combine ground chicken, minced garlic, Parmesan, parsley, egg, breadcrumbs, salt, and pepper; mix until just combined.
2. 2. Form into 16 small meatballs; place on a sheet pan and bake 12–15 minutes until cooked through.
3. 3. In a large skillet, melt butter with olive oil; sauté onion until translucent.
4. 4. Add cauliflower rice and cook 5–7 minutes, until tender; pour in chicken broth and lemon juice; simmer until flavors meld.
5. 5. Transfer meatballs to the pan with cauliflower rice or plate separately; toss to combine and warm through.
6. 6. Garnish with extra parsley and serve.

13. Crock-Pot Teriyaki Chicken (319 kcal)

Crock Pot Teriyaki Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT240M · Total: PT250M · Yield: [‘4’, ‘4 servings’]

An easy recipe for Crock Pot Teriyaki Chicken that takes less than 10 minutes to prep! Delicious, healthy, and so much better than takeout!

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs
• 2/3 cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 3 tablespoons brown sugar
• 1 clove garlic (minced)
• 1 tablespoon minced fresh ginger
• 2 tablespoons water
• 1 tablespoon cornstarch
• Toasted sesame seeds (for serving)
• Chopped green onions (for serving)
• Prepared brown rice

Instructions

1. Place the chicken thighs in the bottom of a 6-quart or larger slow cooker.
2. In a medium bowl or large measuring cup, whisk together the soy sauce, rice vinegar, honey, brown sugar, garlic, and ginger. Pour over the chicken thighs.
3. Cover and cook on high for 2 hours or low for 4 hours, until the chicken is tender and cooked through. Remove the chicken to a plate and shred with two forks. Strain the cooking liquid through a mesh sieve and into a medium saucepan.
4. In a small bowl, whisk together the cornstarch and water until smooth. Add to the strained cooking liquid, whisk to incorporate, then heat the saucepan over medium high, stirring constantly until the sauce bubbles. Continue cooking and stirring until glossy and thickened, 1 to 2 minutes. Remove from heat.
5. Add the chicken to the sauce. Toss to coat. Serve warm with rice or quinoa, garnished with sesame seeds and green onions as desired.

14. Sticky Chicken Traybake (328 kcal)

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

Recipe details: Prep: PT5M · Cook: PT30M · Total: PT35M · Yield: [‘4’, ‘4 people’]

This quick and easy Sticky Chicken Traybake is inspired by a Mary Berry Recipe: chicken thighs are coated in a delicious mixture of soy sauce, honey, ginger, chilli and sesame oil and roasted in the oven. Delicious served with jasmine rice and roasted red peppers.

Ingredients

• 600 g skinless, boneless chicken thigh fillets
• 3 red peppers (cut into large chunks)
• 4 tablespoons dark soy sauce ((or gluten free tamari))
• 2 tablespoons sesame oil
• 3 tablespoons runny honey
• Juice of half a lime ((cut the remainder into wedges for garnish))
• 4 cm ginger (grated)
• 1 teaspoon chilli flakes
• ½ teaspoon salt
• 2 tablespoons fresh coriander (cilantro) (roughly chopped)
• Jasmine or basmati rice to serve

Instructions

1. Preheat the oven 220C / 200C fan / gas mark 7 / 425F.
2. Place the chicken thigh fillets and chopped peppers in a large oven tray.
3. Mix together the soy sauce, sesame oil, honey, lime juice, ginger, chilli flakes and salt in a small jug or jam jar.
4. Pour the glaze over the chicken and peppers and turn to coat. Spread out the chicken and peppers into a single layer.
5. Place the chicken and peppers in the preheated oven and cook for 30 minutes. Baste halfway through cooking.
6. After 30 minutes, remove from the oven and sprinkle with the coriander. Serve with rice and lime wedges. 

15. Roasted Broccoli Quinoa Salad (324 kcal)

Roasted Broccoli Quinoa Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT50M · Total: PT70M · Yield: [‘4’, ‘4 -6’]

A delicious roasted broccoli quinoa salad made with sweet potatoes, kale, chickpeas and feta cheese all tossed in a flavorful lemon dressing. Gluten-free + vegetarian!

Ingredients

• 1 cup dry quinoa
• 2 cups water (or veggie broth)
• ½ pound broccoli (cut into florets)
• 1 sweet potato (chopped into ¼ – ½ inch chunks)
• 1 15 oz can chickpeas (drained and rinsed )
• 1 bunch laccinto kale (roughly chopped)
• olive oil (as needed)
• ⅓ cup fresh parsley (chopped)
• 3 Tablespoons crumbled feta cheese
• juice from one lemon
• ½ Tablespoon apple cider vinegar
• 2 teaspoons maple syrup
• 3 Tablespoons olive oil
• salt and ground pepper (to taste)
• crushed red pepper (to taste, optional)

Instructions

1. Preheat oven to 425ºF.
2. Rinse and drain quinoa if needed. Place quinoa and water in a medium saucepan and bring to a boil. Once boiling, reduce heat to simmer, cover and let it cook for 15 minutes. Remove from heat after 15 minutes and place quinoa in a large bowl to cool.
3. Drain and rinse your canned chickpeas. Place the chickpeas on a paper towel or hand towel to dry.
4. Toss broccoli and sweet potato chunks with enough olive oil to coat and season liberally with salt and pepper. Roast veggies at 425ºF for about 20 minutes.
5. After 20 minutes, add your kale and chickpeas to the roasting pan. Add a bit more oil, salt and pepper, if needed and toss. Roast for another 15 minutes. Stirring the veggies around at least once during the roasting process.
6. Once your veggies are tender, remove from the oven and combine them with the quinoa. Chop parsley, crumble feta and add to the quinoa and vegetable mixture.
7. In a small bowl, whisk together lemon juice, vinegar and maple syrup. Gently stir in oil, and add salt, pepper and crushed red pepper flakes to taste.
8. Pour dressing over quinoa/vegetable mixture and toss to combine. Taste and season with more salt and pepper before serving, if needed.
9. Store any leftovers in the fridge for 4-5 days. As the salad sits it tends to soak up the dressing and become dry. If needed, add an extra splash of lemon to brighten it back up before serving.

16. Instant Pot Red Posole (299 kcal)

Instant Pot Red Posole (Pozole) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT45M · Cook: PT45M · Total: PT90M · Yield: [‘6’, ‘6 servings’]

The Instant Pot plus a secret ingredient makes this red posole ultra simple. Fall in love with this spicy, savory Mexican classic!

Ingredients

• 1 ½ pounds pork loin (or substitute pork shoulder)
• 2 tablespoons olive oil
• ½ teaspoon salt
• 1 medium onion (diced fine)
• 2 cloves garlic (pressed)
• 1 teaspoon ancho or New Mexico chile powder
• 1 teaspoon oregano (preferably Mexican)
• 1 teaspoon smoked or regular paprika
• 1 can (14.5 oz. red enchilada sauce)
• 1 can (4 oz. diced green chiles)
• 5 cups chicken broth
• 1 can (15 oz. white hominy, drained)
• 1-2 tablespoons fresh lime juice
• 1/3 cup fresh chopped cilantro
• Sliced radishes
• Sliced cabbage
• Diced white onion
• Diced avocado
• Additional fresh cilantro
• Lime wedges

Instructions

1. Press the sauté button on the Instant Pot, then press the “adjust” button to select high heat (“More”). Add the oil.
2. When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Sauté until meat is browned, about 10 minutes. Turn off heat.
3. Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place and secure the lid on the Instant Pot. Press the soup button.
4. At the end of the Instant Pot soup cycle, let the pressure release naturally for 15-20 minutes, then use the pressure release valve to release remaining pressure.
5. When pressure is released, remove the lid and add the hominy. Select the sauté setting and simmer the soup for a few minutes just to heat through. Add the lime juice and cilantro.
6. Serve your red posole with fresh toppings.

17. Chorizo, Chickpea, & Sweet Potato Stew (346 kcal)

One Pot Chorizo, Chickpea and Sweet Potato Stew is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: [‘6’, ‘6 people’]

Delicious, warming and very easy this Chorizo, Chickpea and Sweet Potato Stew is full of fab Spanish flavours and can be made in just 30 minutes, making it perfect for a busy weeknight! (Serves 4-6 depending on appetite.)

Ingredients

• 2 tablespoons olive oil
• 1 red onion (diced)
• 200 g chorizo (sliced or diced)
• 3 cloves garlic (crushed or grated)
• 2 teaspoons smoked paprika
• ½ – 1 teaspoon chilli flakes
• 400 g sweet potato (roughly 1 medium one, cut into 1cm chunks)
• 400 g tin chopped tomatoes
• 400 g tin chickpeas
• 200 ml water ((possibly more if your pan is shallow))
• 100 g baby spinach

Instructions

1. Place the oil and the onions in a large pan. Cook over a low heat for 3 minutes, until the onions are starting to soften. Add the chorizo and cook for a further 2 minutes.
2. Add the garlic, paprika and chilli and cook for 1 more minute. Add a splash of water if it gets too dry.
3. Add the sweet potato, tomatoes, chickpeas and water and bring to the boil. Turn down, cover with a lid and simmer for 10 minutes, stirring occasionally.
4. Remove the lid and cook for a further 5 minutes or until the sweet potato is cooked, then stir through the spinach and cook until just wilted – about 1 minute.
5. Serve on its own or with bread or rice.

18. Juicy Cast Iron Chicken Breast

Juicy Cast Iron Skillet Chicken Breast is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT7M · Cook: PT10M · Total: PT22M · Yield: [‘4’, ‘4 chicken breasts’]

This cast iron chicken breast is moist, savory, citrusy, and filling. It’s gluten-free, high-protein and Whole30.

Ingredients

• 2 chicken breasts (skinless and boneless)
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• Sea salt & black pepper
• 1 tsp lemon zest
• 1 tbsp sunflower oil/canola/avocado oil
• Slices of butter
• Slices of lemon

Instructions

1. Pat dry the chicken breasts with a paper towel.
2. Cut each chicken breast lengthwise through the center.
3. Season both sides with onion, garlic, oregano, salt, and black pepper.
4. Sprinkle lemon zest all over the chicken breasts.
5. Heat a skillet over medium-high heat. Add the canola/avocado/sunflower oil.
6. Sear chicken breasts for 5 minutes on each side until cooked. If the chicken starts burning, lower the heat a little bit.
7. Remove from the skillet and rest for 5 minutes before serving. Add butter or olive oil on top for more flavor, and squeeze a little bit of lemon juice all over.

19. Ground Turkey Sweet Potato Skillet (326 kcal)

Ground Turkey Sweet Potato Skillet is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 6

This Ground Turkey Sweet Potato Skillet is a healthy, flavourful gluten-free meal that can be made in one pot for your whole family to enjoy!

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon garlic, minced
• 1 pound ground turkey
• 1.5 tablespoons ground cumin
• 1 teaspoon chili powder
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 cup onion, diced
• 1 yellow bell pepper
• 3 small or 2 large sweet potatoes, peeled and diced (about 3 cups)
• ½ cup water
• ½ cup mozzarella, shredded
• ¼ cup fresh cilantro, chopped

Instructions

1. Heat a large cast iron skillet over medium-high heat. Add oil, then the garlic and cook for 1 minute before adding the ground turkey. Use a wooden spoon to break apart meat and continue cooking approximately 8 minutes until browned.
2. Add cumin, chili powder, salt and pepper. Stir well to incorporate.
3. Add onion and bell pepper, and cook for 3-4 minutes. Add diced sweet potato and water. Stir and cover with a lid for approximately 6-8 minutes until the sweet potatoes soften. Add additional water during this process if needed to keep the meat from drying out.
4. Remove lid and add additional salt and pepper if needed. Top with shredded mozzarella and allow it to melt. Remove skillet from heat and garnish with fresh cilantro before serving.

20. 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.

21. 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.

22. Vegan Sticky Sesame Chickpeas (321 kcal)

Vegan Sticky Sesame Chickpeas 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 servings’]

Easy, flavorful, and packed with plant protein, these sesame chickpeas are a vegan chickpea recipe that are a quick and delicious dinner the whole family will love. They’re ready in just 15 minutes and are great to meal prep for the week.

Ingredients

• 2 15 ounce cans chickpeas
• 3-4 large cloves garlic
• 1 tablespoon avocado oil or olive oil
• 1.5 tablespoons toasted sesame oil
• 1/3 cup low sodium tamari or soy sauce
• 3 tablespoons maple syrup
• 2 teaspoons rice vinegar
• 1/2 teaspoon ground ginger
• 1 tablespoon tapioca starch
• 1/4 cup low sodium vegetable broth or water (divided)
• 1/2 teaspoon red pepper flakes (optional for spice)

Instructions

1. Drain and rinse the chickpeas and set aside.
2. Mince the garlic and add to a sauté pan with the avocado or olive oil.
3. Sauté over medium for a few minutes or until the garlic is very fragrant.
4. In a small bowl combine the tapioca starch and half of the vegetable broth and mix until no clumps remain. Set aside.
5. To the sauté pan with the garlic, add in the low sodium soy sauce, sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
6. Add in the tapioca mixture and stir.
7. When bubbles start to form, add in the chickpeas and stir until they are well coated.
8. Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
9. Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
10. Serve with steamed broccoli, quinoa, or rice.

23. The Best Healthy Turkey Chili (336 kcal)

The Best Healthy Turkey Chili (336 kcal) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 lb ground turkey
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 can (8 oz) tomato sauce
• 1/2 cup low-sodium chicken or vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne (optional)
• 1 can (15 oz) black beans or kidney beans, rinsed (optional)
• Salt and pepper to taste
• Optional toppings: avocado, plain yogurt, shredded cheese

Instructions

1. 1. Heat olive oil in a pot; sauté onion and bell pepper until soft, about 5 minutes.
2. 2. Add garlic and cook 1 minute more.
3. 3. Add ground turkey; cook until browned.
4. 4. Stir in diced tomatoes, tomato sauce, broth, and spices; bring to a simmer.
5. 5. Add beans (if using); simmer 15–25 minutes; season to taste.
6. 6. Serve with desired toppings.

24. Garlic Butter Herb Steak Bites With Potatoes (275 kcal)

Garlic Steak Bites with Potatoes Recipe 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 servings’]

Juicy steak bites, tender golden potatoes, and a buttery garlic herb sauce, all made in one pan.

Ingredients

• 1 tablespoon olive oil
• 1 pound sliced Yukon gold potatoes (cut into ½-inch pieces)
• ¼ teaspoon garlic powder
• salt (to taste)
• ground black pepper (to taste)
• 1 ¼ pound sirloin steak (cut into 1-inch pieces)
• 2 tablespoons unsalted butter
• 1 tablespoon minced garlic
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh rosemary
• 1 teaspoon chopped fresh oregano

Instructions

1. Heat a large cast iron skillet over medium-high heat and add 1 tablespoon olive oil, 1 pound sliced Yukon gold potatoes, ¼ teaspoon garlic powder, and season with salt and ground black pepper. Cook for about 5 minutes before stirring. Continue to cook for an additional 10-15 minutes, stirring occasionally, until the potatoes are fork tender. Remove them from the skillet and set aside on a plate.
2. Turn the heat up to high. Add 1 ¼ pound sirloin steak and season with salt and ground black pepper. Let the steak sear for a minute, then stir and cook the steak bites until they are golden brown, about 4-5 minutes total.
3. Add 2 tablespoons unsalted butter, 1 tablespoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, and 1 teaspoon chopped fresh oregano, and the cooked potatoes to the skillet and cook for 2-3 minutes to let the flavors meld.
4. Serve immediately.

25. Thai Peanut Chicken Salad (346 kcal)

Thai Peanut Chicken Salad 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 people’]

Thai Peanut Chicken Salad is packed with crisp cabbage, plenty of veggies, slivered almonds, and crunch wonton noodles. It’s tossed in a quick sesame vinaigrette and topped off with crispy, peanut-laced chicken. So many delicious flavors and textures happening here!

Ingredients

• 1 lb chicken breast or tenders, cut into a dice
• 2 tbsp sesame oil, divided
• 2 tbsp rice vinegar, divided
• 2 tsp creamy peanut butter
• 3 tsp soy sauce, divided
• 1 tbsp honey, divided
• 1 tsp kosher salt, divided
• 1 large garlic clove, minced
• 1 cup shredded carrots
• 1 cup sliced red bell pepper
• 1 cup roughly chopped snow peas
• 2 cups shredded cabbage mix
• 1 head romaine lettuce, chopped
• 1/2 cup slivered almonds
• 1/2 cup wonton strips
• 1/4 cup chopped cilantro

Instructions

1. Season chicken with 3/4 teaspoon salt on all sides. Season with a little bit of black pepper.
2. Heat a medium wok or non-stick skillet to a medium-high heat. Add 2 teaspoons of sesame oil. Once the oil is hot, add the chicken. Cook the chicken until golden brown and crisp, on all sides. About 4-5 minutes.
3. While the chicken cooks, whisk 2 teaspoons rice vinegar, 2 teaspoons peanut butter, 2 teaspoons soy sauce, and 2 teaspoons honey in a small bowl.
4. When the chicken is done cooking, turn the heat down to medium-low and add the sauce. Toss until coated. Cook another 1-2 minutes. Remove from the heat.
5. Whisk together remaining rice vinegar, soy sauce, honey, and garlic together in the same bowl you made the peanut sauce in. Slowly whisk in remaining sesame oil. Season with plenty of salt and pepper.
6. Add carrots, bell peppers, snow peas, cabbage, romaine, half of the almonds, half of the wonton strips and all of the cilantro. Add the dressing. Toss to combine. Season with a little bit of salt and pepper.
7. Top with remaining almonds, wonton strips, and chicken. (You can also just toss everything together to evenly distribute the chicken.)

26. Spicy Southwestern Salad With Avocado Dressing (313 kcal)

Spicy Southwestern Salad with Avocado Dressing is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 big salads’]

This healthy Spicy Southwestern Salad recipe has roasted sweet potatoes, black beans, corn, lettuce, and creamy avocado dressing!

Ingredients

• 2 sweet potatoes
• 1 tablespoon oil
• 1 heaping teaspoon each cumin and chili powder (plus a sprinkle of cayenne if you like it hot)
• salt and pepper to taste
• 1 14-ounce can black beans, rinsed and drained
• 1 14-ounce can sweet corn, rinsed and drained
• 1 romaine heart, chopped
• half an avocado
• 1/4 cup Greek yogurt
• 1/2 cup water
• 1 cup cilantro leaves and stems
• 1 small clove of garlic
• 1/2 teaspoon salt
• a squeeze of lime juice

Instructions

1. Preheat the oven to 400 degrees. Peel the sweet potatoes and chop into bite-sized pieces. Mix the olive oil, cumin, and chili powder together in a small bowl. Brush mixture on sweet potatoes. Roast for 10 minutes. Stir or shake the pan. Turn heat up to 425, and roast for another 10-15 minutes. Check, stir, and bake until the sweet potatoes are just barely roasty-brown on the outside. Season with salt and pepper.
2. Meanwhile, pulse all the dressing ingredients in a food processor until mostly smooth.
3. Toss the beans, corn, lettuce, and sweet potatoes with the dressing. Serve with chips and/or the other half of the avocado for extra yum!

27. Avocado and Cucumber Wraps

Avocado Wrap with Cucumbers (Low Calorie, Vegetarian) is a practical addition to this collection, with a straightforward method and adaptable serving options.

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

These avocado wraps are fresh, crisp, and herby. An easy quick lunch anyone can make. They’re low-calorie and vegetarian.

Ingredients

• 2 tbsp plain Greek yogurt
• 3 tbsp pesto
• 1 large English cucumber (diced)
• 1 tbsp fresh dill (chopped)
• 5 Weight Watcher tortillas (around 8” each)
• 2 cups mixed leaf salad
• 1 small avocado (peeled, diced)
• sea salt (to taste)

Instructions

1. Add greek yogurt, pesto, diced cucumber, and chopped dill to a bowl. Combine all the ingredients.
2. Now, divide mixed leaf salad on each tortilla, top it up with cucumber and greek yogurt mix.
3. Finally, cover with diced avocado slices and sprinkle some salt.
4. Roll up and serve.

28. 20 Minute Skillet Sausage & Zucchini (288 kcal)

20 Minute Sausage and Zucchini Skillet 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’]

Throw together this quick skillet dinner when you need a healthy and satisfying meal in a hurry! You’ll love this perfectly seasoned mix of sausage, zucchini, peppers, and onions.

Ingredients

• 2½ tablespoons olive or avocado oil
• 4 fully cooked sausages (sliced into circles ¼ inch thick)
• 2 medium zucchini (cubed)
• 1 onion (cut into ¾ inch pieces (close to same size as zucchini))
• 1 bell pepper (any color, cut into ¾ inch pieces (close to same size as zucchini))
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried basil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon black pepper
• 1 teaspoon garlic (minced)

Instructions

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once the oil is hot, add sliced sausage. Sautè, flipping sausage frequently, for 1 to 2 minutes or until sausage slices have some browning. Remove from pan and set aside.
2. Reduce heat to medium. Add remaining 1½ tablespoons of oil to skillet with the zucchini, onion, and bell pepper. Sprinkle with salt, oregano, basil, garlic powder, onion powder, and pepper. Stir. Let cook until the onion is translucent and peppers and zucchini are close to tender, about 5 to 10 minutes.
3. Add sausage back to the skillet along with minced garlic. Stir. Cover so everything heats through for 1 to 2 minutes. Taste. Add extra salt if desired. Garnish with chopped fresh basil (optional).

29. Crispy Baked Chicken Cutlets

Crispy Baked Chicken Cutlets is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘4’, ‘4 chicken cutlets’]

Make these crispy baked chicken cutlets – they’re crispy outside and moist inside. Perfect for dinner.

Ingredients

• 2 boneless (skinless chicken breasts)
• 2 large eggs
• 2 tbsp almond milk
• a pinch of salt and black pepper
• 1 cup breadcrumbs (gluten-free or regular)
• 1/4 cup parmesan cheese (shredded)
• 1 tbsp Italian seasoning
• 2 tsp garlic powder
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Cooking spray

Instructions

1. Preheat the oven to 400F. Line a baking sheet with parchment paper and spray it with a couple of pumps of cooking spray.
2. Slice the chicken breasts in half lengthwise. Place chicken breast inside a plastic wrap and pound with a meat mallet until the chicken is around 1/4 inch thick. Do it with every piece of chicken.
3. In a shallow bowl, whisk the eggs with almond milk, salt, and black pepper.
4. In another shallow dish, mix the breadcrumbs, parmesan cheese, Italian seasoning, garlic powder, thyme, oregano, paprika, salt, and black pepper.
5. Dip each chicken breast in the egg on both sides. Then, press it into the breadcrumbs on both sides.
6. Place on a baking sheet and spray with cooking spray.
7. Repeat it with all of the chicken cutlets.
8. Bake in the oven for 17-20 min until golden and cooked through. Serve with your favorite salad.

30. Mediterranean Chickpea Salad (329 kcal)

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 as a main dish’]

A quick, filling meal doesn’t get any easier than Mediterranean Chickpea Salad. Naturally vegan and super quick (just 20 minutes!) this versatile chickpea salad is packed with fiber, protein, and rainbow of healthy vegetables, then served simply with grilled pita bread. It’s an incredibly flexible and forgiving recipe, so it’s perfect for everything from meal prep to a potluck salad or weeknight side dish.

Ingredients

• 2 15-oz cans chickpeas
• 2 tbsp lemon juice
• 2 tbsp extra virgin olive oil
• 1 tsp paprika
• 1/2 tsp sea or kosher salt
• 2 large tomatoes (diced to 1/2″)
• 4 persian cucumbers (diced to 1/2″)
• 1 yellow bell peper (diced to 1/2″)
• 1/2 medium red onion (diced to 1/2″)
• 1/2 cup minced fresh parsley
• 1/2 cup minced fresh mint
• 1/2 tsp pepper

Instructions

1. Drain the chick peas, transfer to a strainer, then rinse under cool running water until the water runs clean from the strainer.
2. In a large bowl, combine the chickpeas with the lemon juice, olive oil, paprika, and salt. Stir to combine. Cover the bowl and transfer to the fridge. Marinate at least 15 minutes and up to an hour.
3. While the chickpeas marinate, dice the vegetables and chop the fresh herbs.
4. Add the tomatoes, cucumbers, bell pepper, onion, mint, and parsley to the marinated chickpeas and toss to combine. Taste for seasoning and add additional salt, pepper, or lemon juice if needed until the flavor pops. 
5. Serve immediately with fresh pita. If time permits, chill for 30 minutes, then serve. Store leftovers in the fridge in a sealed container for up to 3 days. 

31. Tofu Stir Fry (342 kcal)

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

Recipe details: Prep: PT20M · Cook: PT20M · Total: PT40M · Yield: [‘5’, ‘5 people’]

Skip the take-out and make your own Stir Fry at home. It’s easy, fun to make, and full of mouth-watering flavor! Plus, it comes together fast!

Ingredients

• 14 ounces extra firm tofu (, pressed and cut into 1-inch cubes (*see note))
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1 1/2 tablespoons grapeseed oil ((or any oil with high smoke point), more if needed)
• 1/4 cup tamari sauce (, low sodium. Sub soy sauce)
• 3 tablespoons hoisin sauce
• 1-2 tablespoons rice vinegar
• 1 tablespoon toasted sesame oil
• 1/3 cup vegetable broth (, low sodium)
• 2-3 cloves garlic (, grated or minced)
• 1 tablespoon fresh grated ginger ((sub with frozen, jarred or paste))
• 1 tablespoon corn starch
• 8 ounces stir fry noodles ((sub with preferred noodles))
• 2 tablespoons grapeseed oil ((or any oil with high smoke point))
• 1/2 medium red onion (, sliced )
• 1 small head (3 cups) broccoli (, cut into small florets (about 1.5″))
• 1 large red bell pepper (, cut into thin strips)
• 1/2 teaspoon crushed red pepper flakes ((*optional))

Instructions

1. In a large bowl, gently toss the tofu cubes with the corn starch and salt until all sides are coated. Also, prepare a paper towel-lined plate for when tofu is cooked and set aside.
2. Add all the sauce ingredients to a medium bowl and whisk to combine well. Taste and adjust flavor if needed. Set aside. 
3. Cook stir-fry noodles according to package directions. I usually reduce the cook time by 1-2 minutes for firmer noodles. Rinse with cold water and drain well. Drizzle with oil to prevent sticking. 
4. Heat up a Wok or Large Skillet over medium-high heat for 1-2 minutes. Once heated add oil and wait until it shimmers. Now add prepared tofu cubes and let them sit for 1-2 minutes to brown. Using tongs or sturdy spatula, flip to the other side to brown. Continue until all sides are crispy. Remove from heat and place tofu on the paper towel-lined plate. Wipe out wok.
5. Place the wok back on the stove over medium-high heat. Once heated, add the oil and wait for it to shimmer. Now add the onions and stir fry for 1-2 minutes until slightly softened. Add the optional red pepper flakes. 
6. Now add the peppers and broccoli. Stir fry for about 4-6 minutes until the veggies are crisp-tender. 
7. Turn heat down to medium and add the crispy tofu. Whisk the prepared sauce again and pour into the pan. Cook for 1-2 minutes until slightly thickened. Stir often. 
8. Add the noodles and gently toss to coat. Cook for 1-2 minutes to warm noodles. Remove from heat and serve. See notes for serving ideas. 

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.