- Cabbage Roll Chicken Enchiladas: Replace tortillas with cabbage leaves to reduce carbs and increase vegetable intake. Fill them with spicy refried beans and chicken, and top with enchilada sauce and cheese.
- Slow-Cooker Mediterranean Stew: This vegan stew is full of vegetables and chickpeas, cooked in a flavorful tomato broth. Serve with a drizzle of olive oil and some crusty bread.
- Philly Cheesesteak Stuffed Peppers: Fill bell peppers with a classic Philly cheesesteak mixture of beef, onions, mushrooms and cheese and bake until tender. Enjoy with a green salad or some fries.
- Sheet-Pan Chicken Fajitas: Toss chicken, peppers, onions and spices on a baking sheet and roast until charred and juicy. Serve with warm tortillas, salsa, sour cream and cilantro.
- Chickpea Curry (Chhole): Use canned chickpeas and a few spices to create a creamy curry. Serve with brown basmati rice or naan bread.
- Grilled Fish Tacos: Coat fish fillets with a chile rub and grill until flaky. Serve in corn or flour tortillas with shredded cabbage, avocado, lime juice and hot sauce.
- Spinach & Artichoke Dip Pasta: Turn a classic appetizer into a satisfying main course by tossing whole-wheat pasta with spinach, artichokes, cream cheese and Parmesan. Sprinkle with mozzarella and broil until bubbly.
- Salmon & Asparagus with Lemon-Garlic Butter Sauce: Cook salmon and asparagus in a skillet with butter, lemon juice, garlic and parsley. Season with salt and pepper and serve with rice or quinoa.
Thai Beef Salad: Marinate thinly sliced steak in soy sauce, lime juice, brown sugar and ginger. Grill or broil until done and toss with lettuce, cucumber, carrots, mint and cilantro. Drizzle with a peanut dressing made with peanut butter, water, vinegar and red wine. These dishes are healthy, delicious, and easy to make!
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