23 Summer Recipes Under 500 Calories

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. Chicken Avocado Wrap

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 wraps’]

The chicken avocado wrap is a creamy, fresh and delicious recipe. Great for a quick cold lunch, high in protein and low in calories.

Ingredients

• 6 Wholemeal Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cups cooked shredded chicken
• 2 avocados (deseeded, diced)
• 2 tsp lemon juice (freshly squeezed)
• ¼ cup red onion (sliced)
• 1 tbsp fresh parsley (chopped)
• 1/4 cup greek yogurt
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Combine shredded chicken, avocados, lemon juice, red onion, parsley, greek yogurt, garlic powder, and sea salt.
2. Spread the tortilla wraps and place romaine lettuce to the right of the center. Cover with chicken avocado mixture.
3. Roll the wrap up carefully, cut it in half and serve immediately.

2. 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.

3. Chicken Corn Rice Bowls

Chicken Corn Rice Bowls 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 bowls’]

This flavorful bowl features juicy chicken, sweet corn, and fluffy rice with a zesty dressing. A high-protein, low-calorie meal that’s also gluten-free!

Ingredients

• 1 lb chicken breast (skinless and boneless, diced)
• 1 tbsp olive oil
• 2 tsp paprika powder
• 2 tsp garlic powder
• 1 tsp ground cumin
• 1 tsp chili powder
• Salt and black pepper (to taste)
• 1/4 cup sour cream
• 1 clove garlic (minced)
• 1/2 tsp paprika
• 1/2 tsp lime zest (grated)
• 2 cups cooked basmati rice
• 1 15 oz can whole kernel corn (drained and rinsed)
• 1/4 cup feta cheese (crumbled)
• 1/4 cup cilantro (chopped)
• 1 lime (cut into wedges)

Instructions Chicken

1. Place a non-stick skillet over medium-high heat and add olive oil to it.
2. Once hot, add in the chicken, cover with paprika powder, garlic powder, ground cumin, chili powder, salt and black pepper.
3. Cook the chicken for 6-8 minutes until it has fully cooked. Flipping the chicken throughout. Remove from heat.

Dressing

1. In a small bowl mix together all of the dressing ingredients.

Assemble Rice Bowls

1. Divide rice into 4 bowls. Top up with corn, cooked chicken and then feta cheese.
2. Drizzle with the dressing, garnish with cilantro and lime wedges on top.
3. Serve warm or cold.

4. Taco Stuffed Sweet Potatoes

Taco Stuffed Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT15M · Total: PT35M · Yield: [‘4’, ‘4 stuffed sweet potatoes’]

These Taco Stuffed Sweet Potatoes are a combination of savory and sweet. Filling, comforting spicy and creamy. Full of flavors and nutrition. The dinner is high protein and gluten-free.

Ingredients

• 1 lb lean ground beef
• 1 white onion (chopped)
• 4 cloves garlic (minced)
• 1 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp sea salt
• 1/2 tsp ground black pepper
• ½ tsp ground paprika
• ¼ tsp garlic powder
• ¼ tsp onion powder
• ¼ tsp crushed red pepper flakes
• ¼ tsp dried oregano
• 1 cup chunky salsa
• 1/2 cup water
• 4 sweet potatoes
• Shredded mozzarella
• Diced tomatoes
• Mashed avocado
• Sour cream

Instructions

1. Poke holes all over your sweet potatoes with a fork. Then, add them to a bowl or a plate with some water. Pop into the oven and microwave for 10 minutes on a high setting. If not cooked after, give it another 5 minutes to cook. In case your microwave is too small, you’ll have to cook these potatoes two at a time.
2. While the sweet potatoes are being microwaved, heat up a skillet to medium-high heat. Add in ground beef, onion, and garlic – stir and cook until brown. It will take 5-7 minutes. Drain the grease.
3. Add all of the spices and seasoning, salsa and water. Give it a good stir and cook on low heat for about 5 minutes.
4. When the potatoes are cooked, let them cool down a little, but cut lengthwise to open them up without cutting through completely.
5. Stuff the potatoes with cooked beef mixture. Top up with mozzarella, tomatoes, mashed avocado, and sour cream. Enjoy!

5. Chicken Salad Bites

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘6’, ‘6 3-bite servings’]

Refreshing, filling, a little sharp, and savory. The bites offer a nice combination of chicken, cream, and veggies. High protein, low-carb, low-calorie and gluten-free. Ready in just 20 minutes!

Ingredients

• 1 English cucumber (cut into thick slices)
• 4 tbsp cream cheese
• 2 tbsp sour cream
• 4 tbsp red hot sauce
• 2 cups cooked chicken breast (shredded)
• 1/3 cup diced celery
• 3 tbsp crumbled blue cheese
• 2 scallions (sliced)
• Salt and black pepper (to taste)
• Fresh dill (chopped)

Instructions

1. In a large bowl, combine cream cheese, sour cream, and hot sauce.
2. Add in the shredded chicken, celery, blue cheese, scallions, salt, and black pepper and combine well.
3. Slice the English cucumber into thick slices. It should be a total of about 18 slices.
4. Place 1 tablespoon of chicken salad per cucumber slice.
5. Garnish with dill before serving.

6. Buttered Cod

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

Recipe details: Prep: PT10M · Cook: PT6M · Total: PT16M · Yield: [‘4’, ‘4 plates’]

All you need is a pan to make this wonderful buttery cod. It’s garlicky and lemony, and ready in just 16 minutes! Gluten-free, keto, low-carb and high-protein.

Ingredients

• 1 1/2 lbs cod fillets (cut into smaller pieces)
• 6 tbsp unsalted butter
• ¼ tsp garlic powder
• 1/4 tsp onion powder
• ¾ tsp paprika
• ½ tsp salt
• ¼ tsp ground black pepper
• 1/2 lemon (juiced)
• Fresh parsley (chopped)
• Lemon slices

Instructions

1. In a small bowl, combine garlic powder, onion powder, paprika, salt and black pepper
2. Season the cod pieces with the mixture of seasoning.
3. Heat up a large skillet over medium-high heat with 2 tbsp of butter. Add in the cod and cook for 2 minutes.
4. Lower the head and gently flip the cod. Add the remaining butter and cook for another 3-4 minutes.
5. Let the butter completely melt and fish cook. Don’t overcook so the cod doesn’t completely fall apart.
6. Drizzle the skillet with freshly squeezed lemon juice garnish with parsley and lemon slices.

7. Mini Pepper Nachos

Mini Pepper Nachos is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT12M · Total: PT25M · Yield: [‘6’, ‘6 small plates’]

Bite-sized and bursting with flavor, these mini pepper nachos are a perfect healthy snack or appetizer for any occasion. Low carb, high protein and gluten-free!

Ingredients

• 26 mini peppers
• 1/2 lb Lean ground beef
• 6 tbsp salsa
• Salt and black pepper (to taste)
• 1 cup mature cheddar (shredded)
• 1/2 cup cherry tomatoes (diced)
• 1 avocado (diced)
• Green onion (chopped)
• Fresh parsley (chopped)

Instructions

1. Preheat the oven to 400F.
2. Cut off the stems of the mini peppers and cut them in half lengthwise. Remove the seeds and white veins.
3. Brown up your ground beef. It will take about 5-6 minutes. Remove the liquids from the pan. Add salsa to the beef and mix it in.
4. Spray a baking sheet with oil and cover with halved peppers.
5. Fill each pepper with the beef mixture, salt and pepper to taste. Cover with cheddar and bake in the oven until the cheese has melted. It will take 5-7 minutes.
6. Sprinkle with tomatoes, avocado, green onion, and fresh parsley.
7. Enjoy while still warm.

8. Mediterranean Stuffed Salmon

Mediterranean Stuffed Salmon 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 salmon fillets’]

This flavorful salmon is filled with a delicious mix of spinach, feta, and sun-dried tomatoes. A healthy, high protein dinner that’s low-carb and gluten-free.

Ingredients

• 1/2 cup sun-dried tomatoes (drained and roughly chopped)
• 3 cups baby spinach
• 1/2 cup feta cheese (crumbled)
• 2 tsp Italian seasoning
• 1/2 tsp sea salt
• 1 1 lb sockeye salmon fillet
• Cooking spray
• Sea salt (to taste)

Instructions

1. Preheat the oven to 350F. Line a baking sheet with parchment paper.
2. Heat up a small saucepan over medium-high heat. Add in the sun-dried tomatoes and bring them to a sizzle. Add in the baby spinach and cook until wilted. Don’t be afraid to move it around with a spatula.
3. Remove the saucepan from the heat and add in feta cheese, Italian seasoning, and salt. Give it all a very good stir.
4. Take the sockeye salmon fillet, pat it dry with paper towels, and cut it into 4 equal-sized fillets. Now, cut each fillet lengthwise without fully cutting through and leaving 1/2 inch of the fillet still attached.
5. Spray the salmon fillets with cooking spray lightly. Sprinkle with the sea salt and place on the baking sheet with parchment paper.
6. Stuff each salmon fillet with the stuffing mixture.
7. Pop into the oven and bake in for 25-30 minutes until the salmon has cooked through. Serve warm.

9. Slow Cooker Cream Cheese Chicken

Slow Cooker Cream Cheese Chicken is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT420M · Total: PT430M · Yield: [‘6’, ‘6 plates’]

This Slow Cooker Chicken is rich, creamy, and cheesy, infused with Italian herbs, garlic, and a subtle tang. High in protein, gluten-free, and low-carb.

Ingredients

• 2 lbs chicken breasts (skinless and boneless)
• 2 tbsp Italian seasoning
• 1 tbsp onion powder
• 1 tsp dried parsley
• 1 tsp sea salt
• 1/2 tsp black pepper
• 6 garlic cloves (minced)
• 2 10.5 oz cans cream of mushroom soup
• 8 oz cream cheese (softened)
• Chives (chopped)

Instructions

1. Add the chicken breasts into the slow cooker.
2. In a small bowl, combine Italian seasoning, onion powder, dried parsley, sea salt and black pepper.
3. Sprinkle the mix all over the chicken inside the crockpot.
4. Using a garlic press, press garlic cloves over the chicken and leave it there.
5. Now, pour the cream of mushroom soup over the chicken.
6. Cook on low for 6-8 hours. Shred the chicken with two forks and give it a mix.
7. Add in the cream cheese, stir and cook on high for 1 hour.
8. Give the cream cheese chicken another stir.
9. Sprinkle with chives before serving. Serve with rice, potatoes or salad.

10. Burger in a Bowl

Healthy Burger in a Bowl is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT13M · Cook: PT7M · Total: PT20M · Yield: [‘4’, ‘4 bowls’]

This burger in a bowl is a healthier, low carb version of your regular burgers. Just as packed with flavor but without the carbs. Makes for a perfect high protein, low carb, low calorie, gluten-free lunch.

Ingredients

• 1 large head romaine lettuce (chopped)
• 1 lb lean ground beef
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp Italian seasoning
• Salt and black pepper (to taste)
• 4 tbsp sour cream
• 4 tbsp ketchup
• 2 tbsp soy sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp maple syrup
• Salt and black pepper (to taste)
• 1 avocado (sliced)
• 1/2 red onion (sliced)
• 2 large pickles (sliced)
• 1 cup cherry tomatoes (halved)

Instructions

1. Heat up your skillet and add in beef mince. Add garlic powder, onion powder, Italian seasoning, salt and black pepper. Cook until browned for about 5-7 minutes.
2. Remove excess liquid and remove from the heat.
3. Combine all the sauce ingredients to make burger sauce.
4. Assemble your bowls. Add in a layer of lettuce, ground beef, cover with avocado, red onion, pickles and cherry tomatoes.
5. Drizzle the bowls with burger sauce and add a sprinkle of salt and black pepper.

11. Sweet Potato Black Bean Rice Bowl

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT55M · Yield: [‘4’, ‘4 bowls’]

Enjoy a zesty Sweet Potato Black Bean Rice Bowl! This creamy dish is loaded with fiber and plant-based protein. It’s vegan, gluten-free, dairy-free, soy-free, nut-free, and low-calorie.

Ingredients

• 2 medium size sweet potatoes (cut into 1″ cubes)
• 1 tbsp + 1 tsp olive oil (divided)
• 15 oz can black beans (drained and rinsed)
• 1 tbsp olive oil
• 1 cup white basmati rice (uncooked)
• 2 cloves garlic (minced)
• 1 1/2 cups vegetable broth
• 1 lime (freshly squeezed)
• 1 tsp salt
• 1 lime zest (from the juiced lime)
• 1 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and black pepper (to taste)
• Avocado (cubed)
• Red onion (sliced)
• Cilantro (chopped)
• Lime (sliced into wedges)

Instructions Sweet Potato

1. Preheat the oven to 400F and prepare a large baking sheet.
2. In a bowl, drizzle cubed potatoes with 1 tsp of olive oil and toss to coat.
3. Place them on the baking sheet and spread them out so they evenly cook. Roast for 12-15 minutes until they’re soft.

Rice

1. Place a saucepan over medium-high heat. Add 1 tbsp of olive oil. Once it’s hot, add in the white basmati rice and garlic. Stir and cook for 1 minute or so.
2. Pour in the vegetable broth, squeeze out the lime juice, and add salt. Reduce the heat, cover and let the rice simmer for 20 minutes until the rice is tender.
3. Stir in the lime zest once the rice has fully cooked.

Final Assembly

1. Place a large skillet over medium-high heat. Add 1 tbsp of olive oil. Add in the roasted sweet potatoes and black beans. Cover with the seasonings. Mix to coat the vegetables.
2. Cook for about 5 minutes, stirring frequently.
3. Add in the cooked rice, stir well, and continue cooking for 1-2 minutes until everything has heated up.
4. Serve in a bowl with the toppings.

12. Baked Salmon with Avocado Mash

Baked Salmon with Avocado Mash 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 salmon fillets’]

This Baked Salmon with Avocado Mash is a perfect, easy dinner recipe that tastes gourmet! Simple to make yet bursting in flavors. This easy dinner is gluten-free, dairy-free, Whole30, and low-carb. Enjoy this fish dinner and add it to the list of your best recipes!

Ingredients

• 4 salmon fillets
• salt and black pepper to taste
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/8 tsp cayenne pepper
• 1 tbsp extra virgin olive oil
• 2 avocados (mashed)
• 1 lime zest (grated)
• 1 lime juice
• salt to taste
• chopped dill
• 1/2 red onion chopped

Instructions

1. Preheat the oven to 375F.
2. Place salmon fillets on a baking dish. Sprinkle with salt, black pepper, garlic powder, paprika, and cayenne pepper, and cover with olive oil.
3. Pop into the oven and bake for 12-15 minutes until fully cooked.
4. While salmon is being baked, mash avocados in a bowl. Grate in the lime zest and squeeze in the fresh lime juice. Add in salt and chopped dill. Combine all of the ingredients.
5. Once the salmon is baked, cover each salmon fillet with avocado mash mix and sprinkle with chopped onion.

13. Salsa Fresca Chicken Bake

Salsa Fresca Chicken Bake is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’, ‘4 plates’]

This salsa fresca chicken features zesty salsa fresca, melty cheese, and a hint of spice to make the perfect meal if you’re craving Mexican flavors. Low carb, high protein, gluten-free and low in calories!

Ingredients

• 2 cups cherry tomatoes (diced)
• 1 medium white onion (chopped)
• 1 large jalapeño (chopped)
• A bunch of cilantro (chopped)
• 1/2 lime (juiced)
• 1/2 tsp salt (divided)
• 2 lbs chicken breast (boneless and skinless, diced)
• 1/2 tsp cumin
• 1 tsp paprika powder
• 1 tbsp garlic powder
• 1/4 tsp red chili pepper flakes
• 1/4 tsp black pepper
• 1 cup shredded mozzarella

Instructions

1. Preheat the oven to 400F. Prepare a 9×13 casserole dish and spray it with oil.
2. In a bowl, combine cherry tomatoes, chopped onion, jalapeno, cilantro, lime juices and 1/4 tsp salt.
3. Place diced chicken on the baking sheet and cover with cumin, paprika, garlic powder, red chili pepper flakes, and black pepper. Make sure the chicken is covered well with all the seasonings.
4. Finally, cover the chicken with the tomato mix and top up with shredded mozzarella.
5. Bake in the oven uncovered for 25-30 minutes until the chicken has fully cooked.
6. Garnish with extra cilantro before serving.

14. Southwest Chicken Salad

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

Recipe details: Prep: PT25M · Total: PT25M · Yield: [‘6’, ‘6 bowls’]

This high-protein Southwest chicken salad is bursting with smoky, tangy, and mildly spicy flavors, finished with a refreshing citrus twist. High protein and gluten-free.

Ingredients

• 1 lb cooked chicken (shredded)
• 1 can (15.5 oz black beans, drained and rinsed)
• 1 can (15.25 oz corn, drained)
• 1 fresh jalapeño (deseeded, finely chopped)
• 1 cup cherry tomatoes (cut into quarters)
• 1 small red onion (finely chopped)
• ¼ cup pumpkin seeds
• ¾ cup Greek yogurt
• 2 fresh limes (juiced)
• 1 tbsp chili powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp paprika
• ¼ tsp salt

Instructions

1. In a medium bowl, combine all of the dressing ingredients.
2. In a large bowl, combine shredded chicken, black beans, corn, jalapeno, cherry tomatoes, red onion, and pumpkin seeds.
3. Now, cover with the dressing and stir to combine.
4. Serve immediately.

15. Chicken Salad Wrap

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

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘4’, ‘4 wraps’]

Chicken salad wrap is a creamy, refreshing, and yummy recipe. Super quick to assemble, high in protein and low calorie. A great meal for lunch.

Ingredients

• 4 Weight Watcher tortillas
• 3 pieces of romaine lettuce (chopped)
• 2 cherry tomatoes (thinly sliced)
• 1/2 avocado (thinly sliced)
• 8 oz cooked chicken breast (skinless (cubed))
• 1 stalk celery (thinly sliced)
• 4 tbsp plain greek yogurt
• 1 tsp honey
• 1 tsp Dijon mustard
• 1/2 tsp lemon juice (freshly squeezed)

Instructions

1. In a bowl, add in chopped chicken, sliced celery, greek yogurt, honey, Dijon mustard, squeeze in lemon juice and add salt with black pepper.
2. Combine all the ingredients together.
3. Spread the tortillas and place dry chopped romaine lettuce to the right of the center of the tortilla.
4. Top the lettuce with slices of tomatoes and avocados.
5. Finally, cover the ingredients with the chicken salad we’ve prepared. Roll the wrap-up and serve it immediately. You can have it sliced or in one piece.

16. Hawaiian Chicken Sheet Pan

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

Recipe details: Prep: PT15M · Cook: PT35M · Total: PT50M · Yield: [‘4’, ‘4 bowls’]

This low-calorie, gluten-free, and dairy-free Hawaiian chicken sheet pan meal is naturally sweet, smoky, tangy, and tropical! Loaded with juicy chicken, bell peppers, and sweet pineapple.

Ingredients

• 1.5 lb chicken breasts (cut into 1-inch cubes)
• 1 tbsp olive oil
• 1 tbsp garlic powder
• 2 tsp coriander powder
• 2 tsp ginger powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 red bell pepper (diced)
• 1 yellow bell pepper (diced)
• 1 green bell pepper (diced)
• 1 red onion (cut into chunks)
• ½ cup Hawaiian-style BBQ Sauce (use Primal Kitchen for dairy-free option)
• 1 cup pineapple chunks (drained if canned)
• 1 fresh lime (juiced)
• Sesame seeds
• Cilantro (chopped)

Instructions

1. Preheat the oven to 350F. Spray a large baking sheet with oil.
2. In a large mixing bowl, combine olive oil, garlic, coriander, ginger powder, salt and black pepper. Give them a mix. Now, add the chicken and toss until the chicken is fully covered with the spices.
3. Now, add in the bell peppers, red onion, and BBQ sauce. Coat all of the ingredients with the sauce. Use your hands for the best effect.
4. Spread the mixture onto the baking sheet as evenly as possible. Bake in the oven for 20 minutes, then remove and top up with pineapple chunks throughout the whole baking sheet. Pop back into the oven for 10-15 minutes until the chicken is fully cooked.
5. Remove from the oven; garnish with fresh lime juice, sesame seeds, and cilantro before serving.

17. Crockpot Chicken Tacos

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

Recipe details: Prep: PT15M · Cook: PT300M · Total: PT315M · Yield: [’12’, ’12 tortillas’]

These crockpot chicken tacos are effortless and delicious. A high protein and low-carb meal perfect for any night of the week. They’re flavorful, delicious and so easy to assemble.

Ingredients

• 2 lbs chicken breasts (boneless, skinless)
• 1 yellow onion (finely chopped)
• 4 garlic cloves (minced)
• 16 oz chunky salsa
• 1/2 lime’s juice
• 2 tsp paprika
• 2 tsp ground cumin
• ¼ tsp chili powder
• ½ tsp ground coriander
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 12 tortillas (Mission Carb Balance)
• 2 avocados (mashed)
• 4 tbsp sour cream
• 1 lime (sliced)
• Fresh cilantro (chopped)

Instructions

1. Add all the ingredients into the slow cooker except for tortillas and toppings. Mix everything, making sure the spices and salsa mixture all cover the chicken breasts.
2. Cover and cook on high for 3 hours or for 6 hours on a low function.
3. Once the chicken is tender, shred it using two forks. Give the whole mixture a good stir and cook for an additional 1 hour. This time, keep the lid slightly ajar to let the moisture evaporate.
4. Slightly toast your tortillas on a stovetop. Do about 20-30 seconds per side until they brown up a little bit and warm. You can use a slight amount of oil.
5. Top each tortilla with chicken. Top up with avocado mash, sour cream, lime slices, and fresh cilantro. Serve immediately.

18. Cottage Cheese Chicken Salad

Cottage Cheese Chicken Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Yield: [‘2’, ‘2 bowls’]

This cottage cheese chicken salad is creamy, satisfying, and loaded with 38g of protein. A high-protein, low-carb, and gluten-free.

Ingredients

• 1/2 cup low-fat cottage cheese
• 1/2 tsp Dijon mustard
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• Salt and black pepper (to taste)
• 1 cup rotisserie chicken (chopped into small chunks)
• 1/4 cup jarred banana peppers (drained and diced)
• 1 celery stick (diced)
• 1/2 red onion (diced)
• 1 green onion (thinly sliced)

Instructions

1. Add cottage cheese, Dijon mustard, onion powder, garlic powder, salt and black pepper into a food processor. Pulse until smooth.
2. In a large mixing bowl, combine rotisserie chicken, banana peppers, celery, red onion, green onion and blended cottage cheese. Mix well and season with salt and black pepper.
3. Serve immediately or store in the fridge.

19. Italian Chicken Pasta Salad

Italian Chicken Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT10M · Total: PT40M · Yield: [‘8’, ‘8 bowls’]

This Italian chicken pasta salad is bursting with fresh herbs and a zesty touch of lemon. It’s light, satisfying, and packed with protein!

Ingredients

• 1 lb dry rotini pasta
• 1 tsp extra virgin olive oil
• 1 cup shredded Rotisserie chicken
• 2 cups cherry tomatoes (halved)
• 8 oz whole milk mozzarella (diced)
• 1 red bell pepper (diced)
• ½ English cucumber (diced)
• 1 red onion (sliced)
• 1/2 cup olives (deseeded and halved)
• ½ cup fresh parsley (chopped)
• 1 tsp sea salt
• Black pepper (to taste)
• 1/2 cup fresh basil leaves
• 1/4 cup olive oil
• 1 tbsp white wine vinegar
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp dried basil
• 1/4 tsp paprika powder
• Salt and black pepper (to taste)
• 1 tsp lemon juice

Instructions

1. Bring a large pot of salted water to a boil and cook rotini pasta according to packaging instructions until it’s al dente.
2. Drain the pasta, add 1 tsp of olive oil and toss to prevent the pasta from sticking together. Let the pasta cool down to room temperature.
3. Add the pasta to a large bowl with the rest of the pasta salad ingredients. Toss to combine.
4. In a bowl, combine all of the Italian dressing ingredients. Mix them well.
5. Pour the dressing over the pasta salad and toss to combine. Garnish with a few extra basil leaves when serving.

20. 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.

21. Tuna Cucumber Boats

Tuna Cucumber Boats is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘8’, ‘8 tuna boats’]

These tuna boats are savory, salty and creamy snack with just the right amount of refreshing crunch. Perfect as an appetizer or a snack. Low calorie, low carb, high-protein (21g) and gluten-free.

Ingredients

• 4 medium cucumbers (washed and dried)
• 4 5 oz cans wild tuna (drained)
• 4 stalks celery (finely diced)
• 1/2 large yellow onion (finely diced)
• 1 cup plain Greek yogurt
• 2 tsp French mustard (choose gluten-free for gluten-free version)
• 3/4 tsp salt
• 1/4 tsp ground black pepper
• 1 tsp fresh dill (finely chopped)
• Green onion (sliced)

Instructions

1. In a bowl, add the tuna. Make sure you drain it first. Using a fork, mash it as finely as possible.
2. Add in the celery, onion, Greek yogurt, French mustard, salt, black pepper and dill. Combine well.
3. Slice the cucumbers in the middle lengthwise. With a spoon, scoop out some of the insides of the cucumber to make space for the tuna mixture.
4. Scoop the tuna mixture onto the cucumbers. Garnish with chopped green onion.

22. Shrimp Buddha Bowls

Shrimp Buddha Bowls is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT30M · Cook: PT50M · Total: PT80M · Yield: [‘4’, ‘4 bowls’]

These Shrimp Buddha Bowls are so good! Garlickly, naturally sweet, filling and delicious. These bowls are low calorie, high protein, gluten-free and dairy-free.

Ingredients

• 1 lb shrimp (precooked)
• 1 tsp olive oil
• 1 tsp garlic powder
• 1 tsp paprika
• 1 large sweet potato (peeled and cubed)
• 1 tbps olive oil
• 1 tsp garlic powder
• ½ lb asparagus (trimmed)
• ½ tbsp olive oil
• 1 tsp garlic powder
• 4 cups kale (chopped)
• 1 tsp olive oil
• 1 tsp wholegrain mustard
• ½ cup dry quinoa (cooked according to instructions)
• salt and black pepper (to taste)
• 1 tbsp wholegrain mustard
• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tbsp honey

Instructions Vegetables

1. Preheat the oven to 400F. In a large bowl, combine sweet potato with 1 tbsp olive oil and 1 tsp garlic powder. Spread them on a baking sheet, leaving some space for asparagus for later, and pop into the oven for 20 minutes.
2. Combine asparagus with ½ tbsp olive oil and 1 tsp garlic powder. Put aside.
3. Heat up your frying pan. Add in the kale, 1 tsp olive oil, and 1 tsp wholegrain mustard. Sauté for about 3-5 minutes, mixing throughout. Remove from heat and transfer to a bowl.
4. After the sweet potatoes have cooked for 20 minutes, take out the baking sheet and add in the asparagus. Pop into the oven for another 15 minutes.

Quinoa

1. While cooking vegetables, make quinoa according to instructions with a pinch of salt and black pepper. Takes about 10 minutes to cook in total.

Shrimp

1. Heat up the frying pan that had kale in it. Add 1 tsp olive oil, then shrimp, cover with garlic powder and paprika. Let it cook for 4-6 minutes, flipping them midway so they cook throughout.
2. Remove from heat.

Dressing

1. Combine all the ingredients for the dressing in a small bowl. Give it a good mix.

Meal prep assembly

1. Assemble 4 meal prep bowls, starting with quinoa, then kale, sweet potatoes, and asparagus. Top up with shrimp and drizzle with the dressing.
2. Store in the fridge for up to 3-4 days. Enjoy cold or reheated.

23. Salmon Stir Fry

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

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT30M · Yield: [‘4’, ‘4 bowls’]

Umami and sweet this Easy Salmon Stir Fry is gluten-free (with coconut aminos), dairy-free, and high in protein. So easy and delicious!

Ingredients

• 1 lb salmon
• A pinch of salt
• A pinch of black pepper
• 1/2 tbsp olive oil
• 3 carrots (sliced)
• 1 medium red onion (sliced)
• 1 zucchini (sliced and halved)
• 8 mushrooms (halved)
• 1 yellow bell pepper (sliced)
• ¼ cup soy sauce (or coconut aminos)
• 2 tbsp honey
• 3 tsp sesame oil
• 2 tbsp olive oil
• 5 garlic cloves (minced)
• 2 tsp cornstarch
• 1 tbsp sesame seeds
• 3 green onions (sliced)

Instructions

1. Remove the skin from the salmon and cut it into 1-inch cubes. Sprinkle with salt and black pepper.
2. Chop the veggies.
3. Combine all the ingredients for the sauce.

Salmon

1. Heat a wok to medium-high heat and add the olive oil. Once hot, add in the salmon and cook for 3-5 minutes until golden. Be gentle to make sure the salmon doesn’t break apart.
2. Gently remove the salmon into a bowl.

Veggies

1. Add the carrots into the wok and let them cook for 2-3 minutes. Then add in the onions, and let them cook for 2 minutes.
2. Finally add in the rest of the vegetables and cook for 4-5 minutes.

Sauce

1. Pour the sauce mixture into the wok. Stir to cover all the vegetables. Reduce the heat and let it simmer for 3-4 minutes until the sauce has thickened.
2. Gently add in the cooked salmon and toss lightly.
3. Garnish with sesame seeds and green onion.

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.