Ingredients

• 4 salmon fillets (about 6 oz each)
• 3 tbsp honey
• 2 tbsp low-sodium soy sauce
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger
• 3 cups steamed broccoli florets
• 2 cups cooked brown rice
• Sesame seeds & sliced green onion, to garnish

Instructions

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment.
2. Whisk honey, soy sauce, garlic, and ginger together.
3. Brush salmon with the glaze and bake 12–14 minutes until just cooked through.
4. Steam broccoli while the salmon bakes.
5. Divide rice into bowls, top with salmon and broccoli, drizzle with remaining glaze, and garnish.

Ingredients

• 4 boneless, skinless chicken thighs
• 2 zucchini, sliced into half-moons
• 2 bell peppers, sliced
• 3 tbsp olive oil
• 2 tbsp lemon juice + 1 lemon, sliced
• 1 tsp dried oregano
• 1 tsp garlic powder
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss chicken and vegetables with olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
3. Spread on a lined sheet pan in a single layer, tucking lemon slices in.
4. Roast 20–22 minutes, until chicken reaches 165°F (74°C) and vegetables are tender.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 4 cups broccoli florets
• 3 tbsp low-sodium soy sauce
• 1 tbsp oyster sauce
• 1 tbsp cornstarch
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 2 cups cooked brown rice

Instructions

1. Toss beef with 1 tbsp soy sauce and cornstarch; let sit 10 minutes.
2. Sear beef in hot oil in batches, 2–3 minutes each; set aside.
3. Steam broccoli with a splash of water, covered, 2–3 minutes.
4. Add garlic, remaining soy sauce, and oyster sauce; return beef and toss to coat.
5. Serve over brown rice.

Ingredients

• 1 lb ground turkey
• 1 packet (or 2 tbsp homemade) taco seasoning
• 1 cup black beans, drained and rinsed
• 1 cup corn kernels
• 1/2 cup diced tomato
• 1 head butter or romaine lettuce, leaves separated
• Shredded cheese and lime wedges, optional

Instructions

1. Brown turkey in a skillet over medium heat, about 6–7 minutes.
2. Add taco seasoning and a splash of water; simmer 2–3 minutes.
3. Stir in black beans and corn, warming through.
4. Spoon into lettuce leaves and top with tomato, cheese, and lime.

Ingredients

• 1 cup quinoa, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup crumbled feta
• 3 tbsp tahini
• 2 tbsp lemon juice
• Water to thin dressing, salt to taste

Instructions

1. Cook quinoa according to package directions, about 15 minutes.
2. Whisk tahini, lemon juice, salt, and enough water for a pourable dressing.
3. Divide quinoa into bowls and top with chickpeas, cucumber, tomatoes, and feta.
4. Drizzle with dressing before serving.

Ingredients

• 4 salmon fillets
• 2 cups sugar snap peas
• 2 carrots, sliced thin
• 2 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp grated ginger
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 400°F (200°C).
2. Whisk soy sauce, sesame oil, and ginger together.
3. Arrange salmon and vegetables on a lined sheet pan; brush with sauce.
4. Roast 12–14 minutes until salmon flakes easily. Sprinkle with sesame seeds.

Ingredients

• 1 lb chicken breast, sliced into strips
• 2 bell peppers, sliced
• 1 onion, sliced
• 2 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tbsp olive oil
• Whole wheat tortillas, for serving

Instructions

1. Toss chicken with chili powder, cumin, garlic powder, and salt.
2. Cook chicken in hot olive oil until browned, 6–7 minutes; remove.
3. Cook peppers and onion in the same skillet, 5–6 minutes.
4. Return chicken, toss together, and serve with warm tortillas.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 cups snow peas
• 1 bell pepper, sliced
• 3 tbsp soy sauce
• 1 tbsp honey
• 1 clove garlic, minced
• 1 tbsp vegetable oil
• 2 cups cooked brown rice

Instructions

1. Whisk soy sauce, honey, and garlic for the sauce.
2. Cook shrimp in hot oil 1–2 minutes per side until pink; set aside.
3. Stir-fry snow peas and bell pepper, 2–3 minutes.
4. Return shrimp, add sauce, and toss to coat. Serve over rice.

Ingredients

• 3 cups shredded cooked chicken
• 1/2 cup BBQ sauce
• 2 sweet potatoes, cubed and roasted
• 1 cup black beans, drained and rinsed
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. Roast sweet potato at 425°F (220°C), 18–20 minutes.
2. Warm shredded chicken with BBQ sauce, about 5 minutes.
3. Divide sweet potato into bowls, top with chicken and black beans.
4. Garnish with cilantro and lime.

Ingredients

• 1 block extra-firm tofu, pressed and cubed
• 3 cups broccoli florets
• 2 carrots, sliced
• 1 tbsp cornstarch
• 1/3 cup teriyaki sauce
• 1 tbsp sesame seeds

Instructions

1. Preheat oven to 425°F (220°C).
2. Toss tofu with cornstarch; spread on a pan with broccoli and carrots.
3. Roast 20 minutes, tossing halfway, until golden and tender.
4. Drizzle with teriyaki, toss, and roast 3–4 more minutes. Top with sesame seeds.

Ingredients

• 3 cups shredded cooked chicken
• 1/3 cup buffalo sauce
• 4 whole wheat tortillas
• 1 cup shredded lettuce
• 2 tbsp ranch or blue cheese dressing
• 1/4 cup diced celery, optional

Instructions

1. Toss chicken with buffalo sauce in a skillet, warming through, about 5 minutes.
2. Warm tortillas briefly.
3. Layer lettuce, buffalo chicken, celery, and dressing onto each tortilla.
4. Roll up tightly and slice in half.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 1 bunch asparagus, trimmed and cut into pieces
• 3 tbsp butter
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 2 cups cooked brown rice or quinoa

Instructions

1. Melt butter and sauté asparagus 3–4 minutes until crisp-tender.
2. Push asparagus aside, add shrimp and garlic, cook 2–3 minutes per side.
3. Stir in lemon juice and zest, tossing everything together.
4. Serve over brown rice or quinoa.