Quinoa & Black Bean Stuffed Peppers
Ingredients:
- 4 large bell peppers, halved and seeds removed
- 1 cup cooked quinoa
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup diced tomatoes
- 1/2 cup shredded cheese (cheddar or mozzarella)
- 1/4 cup finely chopped cilantro
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix the cooked quinoa, black beans, corn, tomatoes, half of the cheese, cilantro, cumin, paprika, salt, and pepper.
- Fill each bell pepper half with the quinoa mixture and place in a baking dish.
- Sprinkle the remaining cheese over the top of the stuffed peppers.
- Cover with aluminum foil and bake for about 30 minutes. Remove the foil and bake for another 10-15 minutes, or until the peppers are tender and the cheese is melted and slightly golden.
- Serve warm or store in the refrigerator for up to 4 days.
Servings: 4 (1/2 pepper each)
Per Serving:
- Calories: 200 kcal
- Protein: 10 g
- Carbohydrates: 33 g
- Fiber: 7 g
- Fat: 3 g
Spinach and Feta Turkey Meatballs
Ingredients:
- 1 lb ground turkey
- 1 cup spinach, finely chopped
- 1/2 cup feta cheese crumbles
- 1/4 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 teaspoon oregano
- Salt and pepper to taste
Instructions:
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, combine all the ingredients and mix until well incorporated.
- Form the mixture into meatballs (about 1.5 inches in diameter) and place on the prepared baking sheet.
- Bake for 20-25 minutes, or until the meatballs are cooked through and slightly golden on the outside.
- Let cool and store in the refrigerator for up to 4 days. These can be enjoyed alone, with pasta, or in a wrap.
Servings: 4 (about 4 meatballs each, depending on size)
Per Serving:
- Calories: 220 kcal
- Protein: 27 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Fat: 10 g
Greek Yogurt Chicken Salad
Ingredients:
- 2 cups cooked and shredded chicken breast
- 1/2 cup Greek yogurt
- 1/2 cup diced apples
- 1/4 cup dried cranberries
- 1/4 cup chopped walnuts
- 2 tablespoons lemon juice
- 1 tablespoon honey
- Salt and pepper to taste
Instructions:
- In a large bowl, combine the Greek yogurt, lemon juice, honey, salt, and pepper. Mix until smooth.
- Add the shredded chicken, apples, cranberries, and walnuts to the bowl with the yogurt mixture. Stir until everything is well coated.
- Refrigerate for at least 1 hour before serving to allow the flavors to meld.
- Store in the refrigerator and enjoy as a sandwich filling, on top of a bed of greens, or by itself for a protein-packed snack or meal.
Servings: 4
Per Serving:
- Calories: 150 kcal
- Protein: 20 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Fat: 4 g
