A healthy and balanced lunch serves as a midday refuel, replenishing energy stores and sustaining productivity until dinner. 

Moreover, a well-rounded lunch contributes to overall health by providing essential vitamins, minerals, and macronutrients necessary for bodily functions and immune system support.

It helps regulate appetite, preventing excessive hunger that may lead to overeating at dinner. Additionally, a balanced quick and easy lunch can make dinner choices positive, encouraging mindful eating and portion control later in the day.

By prioritizing a healthy lunch, individuals can maintain energy levels, support physical and mental well-being, and promote better eating habits throughout the day. Thus, lunch is a crucial component of a balanced diet, complementing breakfast and setting the stage for a nourishing dinner.

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4-step meals

Meal ideas for the workweek

3-10 min meals

10-30 min meals

Handcrafted delights for 2

New recipes for all seasons

New desserts and sweets

The best of national cuisines

Transforming scarp into delights

Birthday Cake For Kids

Famous traditional cuisines

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brunch / dinner / lunch

Salmon Rolls

11/29/2024

 

Servings: 4       Total Time: 35 mins       Difficulty: Intermediate

 

Jump To Recipe         Print Recipe

 

Savory, delicate salmon rolls packed with flavor

Salmon rolls are a delectable dish combining fresh salmon, spinach and feta cheese, rolled into flavorful bundles and baked until tender.

 

Jump To Recipe 

 

 

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dinner / lunch

Chicken Cutlets with Mushrooms

12/03/2024

 

Servings: 4       Total Time: 30 mins       Difficulty: Beginner

 

Jump To Recipe         Print Recipe

 

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🥭 Mango Chicken Quinoa Salad

Prep Time: 20 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 8g
Carbs: 38g
Protein: 24g

Ingredients:

• 1 cup of quinoa, cooked
• 1 mango, diced
• 1 grilled chicken breast, sliced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of cucumber, diced
• 2 tablespoons of fresh cilantro, chopped
• 2 tablespoons of lime juice
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Directions:

1. Combine Ingredients:
In a large bowl, combine cooked quinoa, diced mango, sliced grilled chicken breast, chopped red onion, diced cucumber and chopped cilantro.

2. Prepare Dressing:
In a small bowl, whisk lime juice, olive oil, salt and pepper to make the dressing.

3. Toss Salad:
Pour the dressing over the quinoa salad mixture and toss to coat evenly.

4. Serve:
Serve chilled or at room temperature.

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🌶️ Spicy Shrimp Tacos

Prep Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 12g
Carbs: 24g
Protein: 20g

Ingredients:

• 1 lb of shrimp, peeled and deveined
• 2 tablespoons of olive oil
• 1 teaspoon of chili powder
• 1/2 teaspoon of cumin
• 1/2 teaspoon of paprika
• 1/4 teaspoon of cayenne pepper
• Salt and pepper, to taste
• 8 small corn tortillas
• 1 cup of shredded cabbage
• 1 avocado, sliced
• 1/4 cup of diced tomatoes
• 1/4 cup of chopped cilantro
• 1 lime, cut into wedges

Directions:

1. Season Shrimp:
Toss shrimp with olive oil, chili powder, cumin, paprika, cayenne pepper and salt.

2. Cook Shrimp:
Heat a skillet over medium-high heat and cook the shrimp for 2-3 minutes on each side until pink and cooked.

3. Warm Tortillas:
Warm corn tortillas in the skillet or microwave.

4. Assemble Tacos:
Fill each tortilla with shredded cabbage, cooked shrimp, avocado slices, diced tomatoes and chopped cilantro.

5. Serve:
Squeeze lime juice over the tacos and serve.

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🍯 Honey Garlic Tofu Stir-Fry

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 10g
Carbs: 45g
Protein: 15g

Ingredients:

• 1 block of tofu, cubed
• 2 tablespoons of soy sauce
• 2 tablespoons of honey
• 2 cloves of garlic, minced
• 1 tablespoon of sesame oil
• 1 tablespoon of cornstarch
• 1 tablespoon of water
• 2 cups of mixed vegetables (bell peppers, broccoli, carrots)
• Cooked rice, for serving

Directions:

1. Make the Sauce:
Mix soy sauce, honey, minced garlic, sesame oil, cornstarch and water to create the sauce.

2. Cook Tofu:
Heat some oil in a skillet over medium-high heat and add tofu cubes. Cook until golden brown on all sides.

3. Stir-fry Vegetables:
Add mixed vegetables to the skillet and stir-fry until tender-crisp.

4. Add Sauce:
Pour the sauce over the tofu and vegetables, stirring to coat evenly. Cook for 2-3 minutes until the sauce thickens.

5. Serve:
Serve over cooked rice.

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🍅 Caprese Stuffed Portobello Mushrooms

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 180
Fat: 12g
Carbs: 8g
Protein: 10g

Ingredients:

• 4 large portobello mushrooms
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh mozzarella, diced
• 2 tablespoons of balsamic glaze
• 2 tablespoons of fresh basil, chopped
• 2 tablespoons of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
Preheat oven to 400°F (200°C).

2. Prepare Mushrooms:
Remove stems from the portobello mushrooms and gently scrape out the gills.

3. Prepare Filling:
Mix halved cherry tomatoes, diced fresh mozzarella, balsamic glaze, chopped basil, olive oil, salt and pepper.

4. Stuff Mushrooms:
Stuff each mushroom cap with the tomato and mozzarella mixture.

5. Bake:
Place stuffed mushrooms on a baking sheet and bake for 15-20 minutes until the mushrooms are tender and the cheese is melted.

6. Serve:
Serve hot as an appetizer or main dish.

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🥗 Mediterranean Chickpea Salad

Prep Time: 15 minutes
Total Time: 15 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 16g
Carbs: 28g
Protein: 10g

Ingredients:

• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 cup of cherry tomatoes, halved
• 1 cucumber, diced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of Kalamata olives, sliced
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of fresh parsley, chopped
• 2 tablespoons of lemon juice
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Directions:

1. Combine Ingredients:
Combine chickpeas, cherry tomatoes, cucumber, red onion, Kalamata olives, feta cheese and parsley in a large bowl.

2. Make Dressing:
Whisk lemon juice, olive oil, dried oregano, salt and pepper to create the dressing.

3. Toss Salad:
Pour the dressing over the salad and toss to coat evenly.

4. Serve:
Serve chilled as a refreshing side dish or light lunch.

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🥜 Peanut Noodle

Prep Time: 20 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 380
Fat: 12g
Carbs: 52g
Protein: 18g

Ingredients:

• 8 oz of rice noodles
• 1 cup of shredded chicken
• 1 red bell pepper, thinly sliced
• 1 carrot, julienned
• 1/4 cup of green onions, chopped
• 1/4 cup of peanuts, chopped
• 2 tablespoons of fresh cilantro, chopped
• 2 tablespoons of soy sauce
• 2 tablespoons of peanut butter
• 1 tablespoon of lime juice
• 1 tablespoon of honey
• 1 teaspoon of sesame oil
• 1 teaspoon of Sriracha sauce

Directions:

1. Cook Noodles:
Cook rice noodles according to package instructions. Drain and set aside.

2. Prepare Sauce:
Whisk soy sauce, peanut butter, lime juice, honey, sesame oil and Sriracha.

3. Combine Ingredients:
Toss the cooked noodles with shredded chicken, sliced red bell pepper, julienned carrot, chopped green onions and chopped peanuts.

4. Add Sauce:
Pour the peanut sauce over the noodle mixture and toss to coat evenly.

5. Serve:
Garnish with fresh cilantro before serving.

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🍋 Lemon Chicken Orzo Soup

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 4g
Carbs: 32g
Protein: 28g

Ingredients:

• 6 cups of chicken broth
• 1 lb of boneless, skinless chicken breasts
• 1 cup of orzo pasta
• 1/4 cup of lemon juice
• 2 cloves of garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of dried thyme
• 1/2 teaspoon of dried dill
• Salt and pepper, to taste
• 2 cups of baby spinach
• 1/4 cup of chopped fresh parsley

Directions:

1. Boil Broth:
In a large pot, bring chicken broth to a boil.

2. Add Ingredients:
Add chicken breasts, orzo pasta, lemon juice, minced garlic, dried oregano, thyme, dill, salt and pepper to the pot.

3. Simmer:
Reduce heat and simmer for 15-20 minutes until the chicken is cooked and the orzo is tender.

4. Shred Chicken:
Remove the chicken breasts from the pot and shred them using two forks.

5. Finish Soup:
Return shredded chicken to the pot and stir in baby spinach and parsley. Simmer for 2-3 minutes until spinach is wilted.

6. Serve:
Serve hot.

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🍠 Sweet Potato and Black Bean Quesadillas

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

Calories: 380
Fat: 15g
Carbs: 48g
Protein: 14g

Ingredients:

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) of black beans, drained and rinsed
• 1 red bell pepper, diced
• 1/2 red onion, diced
• 1 teaspoon of ground cumin
• 1/2 teaspoon of chili powder
• 1/4 teaspoon of smoked paprika
• Salt and pepper, to taste
• 4 large flour tortillas
• 1 cup of shredded cheddar cheese
• 2 tablespoons of olive oil

Directions:

1. Preheat Oven:
Preheat oven to 400°F (200°C).

2. Roast Sweet Potatoes:
Place diced sweet potatoes on a baking sheet, drizzle with olive oil and season with cumin, chili powder, paprika, salt and pepper. Roast for 20-25 minutes.

3. Sauté Vegetables:
In a skillet, heat olive oil over medium heat and sauté diced red bell pepper and onion until softened. Add black beans and cook for 2-3 minutes.

4. Assemble Quesadillas:
Lay out tortillas and divide the roasted sweet potatoes, black bean mixture and shredded cheddar cheese. Fold in half.

5. Cook Quesadillas:
Heat a clean skillet over medium heat and cook quesadillas for 2-3 minutes on each side until golden and cheese is melted.

6. Serve:
Slice and serve with salsa, guacamole or sour cream.

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🍕 BBQ Chicken Pizza

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 8g
Carbs: 45g
Protein: 18g

Ingredients:

• 1 pre-made pizza dough
• 1/2 cup of BBQ sauce
• 1 cup of cooked shredded chicken
• 1/2 cup of diced pineapple
• 1/4 cup of red onion, thinly sliced
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of chopped fresh cilantro

Directions:

1. Preheat Oven:
Preheat oven to 425°F (220°C).

2. Prepare Pizza:
Roll out pizza dough on a lightly floured surface. Spread BBQ sauce evenly, leaving a small border.

3. Add Toppings:
Top with shredded chicken, diced pineapple, red onion and mozzarella cheese.

4. Bake:
Bake in the oven for 12-15 minutes or until the crust is golden brown and the cheese is bubbly.

5. Serve:
Remove from the oven, sprinkle with fresh cilantro and slice to serve.

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🧀 Spinach and Feta Stuffed Chicken Breast

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 12g
Carbs: 2g
Protein: 40g

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 cups of fresh spinach leaves
• 1/2 cup of crumbled feta cheese
• 2 cloves of garlic, minced
• 1 tablespoon of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
Preheat oven to 375°F (190°C).

2. Prepare Chicken:
Cut a pocket into each chicken breast, being careful not to slice through.

3. Sauté Spinach:
In a skillet, sauté garlic in olive oil until fragrant. Add spinach and cook until wilted. Stir in feta, oregano, salt and pepper.

4. Stuff Chicken:
Stuff each chicken breast with the spinach mixture and secure it with toothpicks if needed.

5. Bake:
Place the chicken in a baking dish and bake for 25-30 minutes until fully cooked.

6. Serve:
Remove toothpicks before serving.

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🍣 Teriyaki Salmon

Prep Time: 10 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 380
Fat: 12g
Carbs: 38g
Protein: 32g

Ingredients:

• 4 salmon fillets
• 1/2 cup of teriyaki sauce
• 2 cups of cooked brown rice
• 1 cup of steamed broccoli florets
• 1/2 cup of sliced carrots
• 1/4 cup of sliced green onions
• 1 tablespoon of sesame seeds
• 1 tablespoon of chopped fresh cilantro

Directions:

1. Preheat Oven:
Preheat oven to 400°F (200°C).

2. Prepare Salmon:
Place salmon fillets in a baking dish and pour teriyaki sauce over them.

3. Bake Salmon:
Bake for 12-15 minutes until the salmon is cooked and flakes easily.

4. Prepare Bowls:
Divide brown rice into bowls, top with steamed broccoli and sliced carrots.

5. Assemble and Serve:
Place a salmon fillet in each bowl and sprinkle with green onions, sesame seeds and cilantro. Serve hot.

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🍂 Butternut Squash and Sage Risotto

Prep Time: 15 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 6g
Carbs: 58g
Protein: 6g

Ingredients:

• 1 small butternut squash, peeled, seeded and diced
• 1 tablespoon of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 cup of Arborio rice
• 1/2 cup of dry white wine
• 4 cups of vegetable broth, heated
• 1/4 cup of grated parmesan cheese
• 2 tablespoons of chopped fresh sage
• Salt and pepper, to taste

Directions:

1. Cook Squash:
In a skillet, cook diced butternut squash with olive oil until tender, about 10 minutes. Set aside.

2. Sauté Onion:
In the same skillet, sauté onion and garlic until soft.

3. Toast Rice:
Add Arborio rice and cook for 2-3 minutes, stirring constantly.

4. Add Wine:
Pour in white wine and stir until absorbed.

5. Cook Risotto:
Gradually add hot broth, stirring constantly until each addition is absorbed before adding more. Continue for 20-25 minutes.

6. Finish Risotto:
Stir in cooked squash, parmesan, sage, salt and pepper. Let sit for a few minutes before serving.

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🌶️ Mediterranean Stuffed Bell Peppers

Prep Time: 20 minutes
Total Time: 45 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 6g
Carbs: 48g
Protein: 12g

Ingredients:

• 4 large bell peppers, any color
• 1 cup of cooked quinoa
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1 cup of diced tomatoes
• 1/2 cup of chopped Kalamata olives
• 1/4 cup of crumbled feta cheese
• 2 tablespoons of chopped fresh parsley
• 1 tablespoon of lemon juice
• 1 teaspoon of dried oregano
•    salt and pepper

Directions:

1. Preheat Oven:
Preheat oven to 375°F (190°C).

2. Prepare Peppers:
Cut tops off bell peppers and remove seeds.

3. Make Filling:
Combine cooked quinoa, chickpeas, tomatoes, olives, feta, parsley, lemon juice, oregano, salt and pepper.

4. Stuff Peppers:
Stuff each pepper with the quinoa mixture and place them in a baking dish.

5. Bake:
Cover with foil and bake for 25-30 minutes, then remove foil and bake for 5 minutes to brown the tops.

6. Serve:
Serve hot.

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🥒 Zucchini Noodles with Pesto

Prep Time: 15 minutes
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 24g
Carbs: 12g
Protein: 8g

Ingredients:

• 4 medium zucchini, spiralized
• 1 cup of cherry tomatoes, halved
• 1/4 cup of pine nuts
• 1/4 cup of grated parmesan cheese
• 2 cloves of garlic, minced
• 1 cup of fresh basil leaves
• 1/4 cup of olive oil
• 1 tablespoon of lemon juice
• Salt and pepper, to taste

Directions:

1. Make the Pesto:
Combine pine nuts, grated parmesan, minced garlic, fresh basil leaves, olive oil, lemon juice, salt and pepper. Blend until smooth.

2. Cook the Noodles:
In a large skillet, heat some olive oil over medium heat. Add spiralized zucchini noodles and cherry tomato halves. Cook for 3-4 minutes until zucchini noodles are tender.

3. Toss with Pesto:
Pour the pesto sauce over the zucchini noodles and cherry tomatoes. Toss to coat evenly and heat.

4. Serve:
Serve hot as a light and flavorful pasta alternative.

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🌽 Street Corn Salad

Prep Time: 15 minutes
Total Time: 45 minutes (including chilling time)

Nutrition Facts (per serving):

Calories: 220
Fat: 14g
Carbs: 20g
Protein: 6g

Ingredients:

• 4 cups of cooked corn kernels (about 4 ears of corn)
• 1/4 cup of mayonnaise
• 1/4 cup of sour cream
• 1/2 cup of crumbled cotija cheese
• 1/4 cup of chopped fresh cilantro
• 1 tablespoon of lime juice
• 1 teaspoon of chili powder
• 1/2 teaspoon of paprika
• Salt and pepper, to taste

Directions:

1. Combine Ingredients:
    Mix corn, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, paprika, salt and pepper in a bowl.

2. Chill:
    Chill the salad in the refrigerator for at least 30 minutes to allow the flavors to meld.

3. Serve:
    Serve cold as a side dish or taco topping.

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🍲 Coconut Curry Soup

Prep Time: 15 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 24g
Carbs: 18g
Protein: 12g

Ingredients:

• 1 tablespoon of coconut oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tablespoon of grated ginger
• 2 tablespoons of Thai red curry paste
• 4 cups of vegetable broth
• 1 can (13.5 oz) of coconut milk
• 2 cups of diced tofu
• 2 cups of mixed vegetables (such as bell peppers, carrots and broccoli)
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice
•    salt and pepper

Directions:

1. Sauté Aromatics:
In a pot, heat coconut oil over medium heat. Add diced onion, minced garlic and grated ginger. Sauté until fragrant and onions are translucent.

2. Cook with Curry Paste:
Stir in Thai red curry paste and cook for 1-2 minutes.

3. Simmer Broth:
Pour in vegetable broth and coconut milk. Bring to a simmer.

4. Add Tofu and Vegetables:
Add diced tofu and mixed vegetables to the pot. Cook for 8-10 minutes until vegetables are tender.

5. Finish Soup:
Stir in soy sauce and lime juice. Season with salt and pepper to taste. Serve hot.

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🥑 Caprese Stuffed Chicken Breast

Prep Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 14g
Carbs: 4g
Protein: 34g

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 tablespoon of olive oil
• 1 teaspoon of Italian seasoning
• Salt and pepper, to taste
• 1 cup of cherry tomatoes, halved
• 1 cup of fresh mozzarella pearls
• 1/4 cup of chopped fresh basil
• Balsamic glaze, for drizzling

Directions:

1. Preheat Oven:
    Preheat the oven to 400°F (200°C).

2. Prepare Chicken:
    Make a horizontal slit along the side of each chicken breast to create a pocket. Drizzle with olive oil and season with Italian seasoning, salt and pepper.

3. Stuff Chicken:
    Stuff each chicken breast with cherry tomato halves, mozzarella pearls and fresh basil. Secure the openings with toothpicks if necessary.

4. Bake Chicken:
    Place the stuffed chicken breasts in a baking dish and bake for 20-25 minutes or until the chicken is cooked.

5. Serve:
    Drizzle with balsamic glaze before serving.

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🍄 Stuffed Portobello Mushrooms

Prep Time: 15 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

Calories: 180
Fat: 14g
Carbs: 6g
Protein: 10g

Ingredients:

• 4 large portobello mushrooms
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 2 cups of chopped spinach
• 1 cup of chopped mushrooms
• 1/2 cup of shredded mozzarella cheese
• 1/4 cup of grated parmesan cheese
• 1 tablespoon of chopped fresh parsley
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
    Preheat the oven to 375°F (190°C).

2. Prepare Mushrooms:
    Remove the stems from the portobello mushrooms and scrape out the gills using a spoon.

3. Sauté Filling:
    Heat olive oil over medium heat. Add minced garlic and sauté until fragrant. Add chopped spinach and mushrooms and cook until softened. Remove from heat and stir in mozzarella, parmesan, parsley, salt and pepper.

4. Stuff Mushrooms:
    Divide the filling among the mushroom caps and place them in a baking dish.

5. Bake Mushrooms:
    Bake for 20-25 minutes or until the mushrooms are tender and the cheese is melted.

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🥗 Spiced Chickpea and Couscous Salad

Prep Time: 15 minutes
Total Time: 25 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 12g
Carbs: 46g
Protein: 10g

Ingredients:

• 1 cup of couscous
• 1 can (15 oz) of chickpeas, drained and rinsed
• 1/2 cup of diced cucumber
• 1/2 cup of diced bell pepper (any color)
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh mint
• 1/4 cup of sliced almonds
• 2 tablespoons of olive oil
• 1 tablespoon of lemon juice
• 1 teaspoon of ground cumin
• 1/2 teaspoon of ground cinnamon
• 1/4 teaspoon of ground coriander
• salt and pepper

Directions:

1. Cook Couscous:
  Cook the couscous according to the instructions on the package, then mash it with a fork and let it cool.

2. Prepare Salad:
    Mix couscous, chickpeas, cucumber, bell pepper, parsley, mint and almonds.

3. Make Dressing:
    Whisk together olive oil, lemon juice, cumin, cinnamon, coriander, salt and pepper.

4. Dress Salad:
    Pour the dressing over the salad and toss to coat evenly.

5. Serve:
    Serve chilled or at room temperature.

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🎃 Stuffed Acorn Squash

Prep Time: 15 minutes
Total Time: 40 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 8g
Carbs: 50g
Protein: 5g

Ingredients:

• 2 acorn squash, halved and seeds removed
• 1 cup of cooked quinoa
• 1/2 cup of dried cranberries
• 1/4 cup of chopped pecans
• 2 tablespoons of maple syrup
• 1 tablespoon of olive oil
• 1 teaspoon of ground cinnamon
• 1/2 teaspoon of ground nutmeg
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
    Preheat the oven to 400°F (200°C).

2. Roast Squash:
    Place squash halves cut-side down on a baking sheet and bake for 25-30 minutes until tender.

3. Prepare Filling:
    Mix quinoa, cranberries, pecans, maple syrup, olive oil, cinnamon, nutmeg, salt and pepper.

4. Stuff Squash:
    Divide the quinoa mixture among the roasted squash halves.

5. Bake Again:
    Return stuffed squash to the oven for 10 minutes. Serve hot.

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🥓 Balsamic Glazed Brussels Sprouts with Bacon

Prep Time: 10 minutes
Total Time: 30 minutes

Nutrition Facts (per serving):

Calories: 180
Fat: 10g
Carbs: 15g
Protein: 8g

Ingredients:

• 1 lb of brussels sprouts, trimmed and halved
• 4 slices of bacon, chopped
• 2 tablespoons of balsamic glaze
• 1 tablespoon of olive oil
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
    Preheat the oven to 400°F (200°C).

2. Toss Brussels Sprouts:
    Toss the brussels sprouts with olive oil, salt and pepper. Spread on a baking sheet and top with chopped bacon.

3. Roast:
    Roast for 20-25 minutes, stirring halfway through, until the brussels sprouts are tender and the bacon is crispy.

4. Add Glaze:
    Drizzle balsamic glaze over the roasted brussels sprouts and bacon. Toss to coat.

5. Serve:
    Serve hot as a savory side.

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🍠 Pesto Chicken Stuffed Sweet Potatoes

Prep Time: 10 minutes
Total Time: 60 minutes

Nutrition Facts (per serving):

Calories: 320
Fat: 12g
Carbs: 35g
Protein: 20g

Ingredients:

• 4 medium sweet potatoes
• 2 boneless, skinless chicken breasts, cooked and shredded
• 1/2 cup of pesto sauce
• 1/4 cup of cherry tomatoes, halved
• 1/4 cup shredded mozzarella cheese
• 1 tablespoon of chopped fresh basil
• Salt and pepper, to taste

Directions:

1. Preheat Oven:
    Preheat the oven to 400°F (200°C).

2. Bake Sweet Potatoes:
    Poke sweet potatoes with a fork and place on a baking sheet. Bake for 45-50 minutes until tender.

3. Prepare Chicken:
    Mix shredded chicken with pesto sauce until evenly coated.

4. Stuff Sweet Potatoes:
    Slice open each sweet potato and fluff the insides. Divide the pesto chicken among the potatoes.

5. Bake Again:
    Top with tomatoes and mozzarella. Bake for 5-7 minutes until the cheese melts. Serve hot.

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🍢 Chicken Souvlaki Skewers

Prep Time: 10 minutes (+ marinating time)
Total Time: 20 minutes

Nutrition Facts (per serving):

Calories: 220
Fat: 10g
Carbs: 2g
Protein: 30g

Ingredients:

• 1 lb of boneless, skinless chicken breasts, cut into cubes
• 1/4 cup of yogurt
• 2 tablespoons of olive oil
• 2 cloves of garlic, minced
• 1 tablespoon of lemon juice
• 1 teaspoon of dried oregano
• 1/2 teaspoon of paprika
• Salt and pepper

Directions:

1. Prepare Marinade:
    Mix yogurt, olive oil, garlic, lemon juice, oregano, paprika, salt and pepper, to make the marinade.

2. Marinate Chicken:
    Add chicken cubes to the marinade and toss to coat. Refrigerate for at least 30 minutes.

3. Grill Skewers:
    Thread chicken onto skewers and grill over medium-high heat for 6-8 minutes, turning occasionally.

4. Serve:
    Serve hot with tzatziki and pita.

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🥭 Mango Avocado Salsa

Prep Time: 10 minutes
Total Time: 10 minutes

Nutrition Facts (per serving):

Calories: 120
Fat: 7g
Carbs: 15g
Protein: 2g

Ingredients:

• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/4 cup of red onion, finely chopped
• 1/4 cup of fresh cilantro, chopped
• 1 jalapeño, seeded and minced
• Juice of 1 lime
• Salt and pepper, to taste

Directions:

1. Combine Ingredients:
   Mix mango, avocado, red onion, cilantro, jalapeño and lime juice. Season with salt and pepper.

2. Stir Gently:
    Stir gently until all ingredients are evenly mixed.

3. Serve:
    Serve immediately with tortilla chips or as a topping for grilled fish or chicken.

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🍗 Raspberry Balsamic Glazed Chicken

Prep Time: 10 minutes
Total Time: 35 minutes

Nutrition Facts (per serving):

Calories: 280
Fat: 8g
Carbs: 15g
Protein: 30g

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 cup of fresh raspberries
• 2 tablespoons of balsamic vinegar
• 2 tablespoons of honey
• 1 tablespoon of olive oil
• 2 cloves of garlic, minced
• Salt and pepper, to taste
• Fresh basil leaves, for garnish

Directions:

1. Preheat Oven:
    Preheat the oven to 400°F (200°C).

2. Prepare Raspberry Glaze:
    In a blender, puree raspberries and strain. Mix with balsamic vinegar, honey, garlic, olive oil, salt and pepper. Cook over medium heat until thickened.

3. Bake Chicken:
    Place chicken breasts in a baking dish and brush with half the raspberry glaze. Bake for 20-25 minutes, brushing with more glaze halfway through.

4. Serve:
    Garnish with fresh basil before serving.