Ingredients (Serves 2)

• 2 salmon fillets, 5 oz each ($8.00)
• 2 cups broccoli florets ($1.50)
• 1 cup asparagus spears ($2.00)
• 2 cups Brussels sprouts ($2.50)
• 3 cloves garlic, minced ($0.15)
• Juice of 1 lemon ($0.50)
• 2 tbsp fresh herbs (dill, parsley) ($0.40)
• 2 tsp olive oil ($0.15)
• Salt and pepper to taste

Instructions

1. Preheat oven to 425°F
2. Toss Brussels sprouts and broccoli with 1 tsp olive oil, salt, and pepper
3. Spread on a baking sheet and roast for 12 minutes
4. Place salmon fillets on a second baking sheet
5. Mix minced garlic, lemon juice, herbs, and 1 tsp olive oil
6. Brush mixture over salmon and season with salt and pepper
7. After vegetables have roasted 12 minutes, add salmon sheet to oven
8. Roast salmon and finish vegetables for 12-13 minutes until salmon flakes easily
9. Add asparagus to vegetable sheet for the last 8 minutes of baking
10. Plate salmon with roasted vegetables and serve immediately

Ingredients (Serves 2)

• 10 oz ground chicken ($3.50)
• 8-10 butter lettuce leaves
• 1 cup mushrooms, diced ($1.00)
• 1/2 cup water chestnuts, diced ($0.75)
• 3 green onions, chopped ($0.20)
• 2 cloves garlic, minced ($0.10)
• 1 tbsp low-sodium soy sauce ($0.10)
• 1 tsp sesame oil ($0.20)
• 1 tsp ginger, minced ($0.10)
• 1 tsp rice vinegar ($0.10)
• Sriracha for serving

Instructions

1. Heat sesame oil in a large skillet over medium-high heat
2. Add ground chicken and cook 5-6 minutes, breaking into small pieces
3. Add minced garlic and ginger, cook 30 seconds until fragrant
4. Add diced mushrooms and water chestnuts, cook 3-4 minutes
5. Add soy sauce and rice vinegar, stir to combine
6. Cook 1-2 minutes more until flavors meld
7. Gently separate lettuce leaves and arrange on serving plates
8. Spoon chicken mixture into lettuce leaves
9. Top with sliced green onions
10. Serve with sriracha on the side for dipping

Ingredients (Serves 2)

• 1 lb large shrimp, peeled ($6.50)
• 3 cups cauliflower rice ($2.00)
• 1 cup snap peas ($0.90)
• 1 red bell pepper, sliced ($0.80)
• 4 green onions, sliced ($0.25)
• 3 cloves garlic, minced ($0.15)
• 1 tbsp low-sodium soy sauce ($0.10)
• 1 tsp sesame oil ($0.20)
• 1/2 tsp red pepper flakes
• Juice of 1 lime ($0.30)

Instructions

1. Heat sesame oil in a large wok or skillet over high heat
2. Add shrimp and cook 2-3 minutes per side until pink; remove and set aside
3. Add minced garlic and cook 30 seconds
4. Add sliced bell pepper and snap peas, stir-fry 3-4 minutes
5. Add cauliflower rice and cook 4-5 minutes, stirring frequently
6. Return shrimp to pan and add soy sauce and red pepper flakes
7. Toss everything together and cook 2 minutes
8. Remove from heat and drizzle with lime juice
9. Top with sliced green onions
10. Serve immediately in two bowls

Ingredients (Serves 2)

• 12 oz ground turkey ($4.20)
• 1/4 cup whole wheat breadcrumbs ($0.20)
• 1 egg ($0.25)
• 2 cloves garlic, minced ($0.10)
• 1/4 cup fresh parsley, chopped ($0.20)
• 1/4 tsp Italian seasoning
• 2 medium zucchini, spiralized ($1.40)
• 1 cup marinara sauce ($0.80)
• 2 tbsp grated Parmesan cheese ($0.40)
• Salt and pepper

Instructions

1. Preheat oven to 400°F
2. In a bowl, combine ground turkey, breadcrumbs, egg, minced garlic, parsley, Italian seasoning, salt, and pepper
3. Form into 12-14 meatballs (about 1.5 inches each)
4. Place on a parchment-lined baking sheet
5. Bake for 15-18 minutes until cooked through
6. While meatballs bake, heat marinara sauce in a large skillet
7. Add spiralized zucchini to the sauce 2-3 minutes before meatballs finish
8. Cook zucchini noodles 3-4 minutes until tender but not mushy
9. Add cooked meatballs to the skillet with sauce
10. Toss gently to coat with sauce
11. Divide between two bowls and top with Parmesan cheese

Ingredients (Serves 2)

• 2 large bell peppers ($1.60)
• 8 oz ground turkey or lean beef ($2.80)
• 1/2 cup brown rice ($0.30)
• 1/2 cup diced tomatoes ($0.40)
• 1/4 cup diced onion ($0.20)
• 1 clove garlic, minced ($0.05)
• 1/4 cup low-fat cheese ($0.50)
• 1 tsp Italian seasoning
• 1/2 cup low-sodium broth ($0.25)
• Salt and pepper

Instructions

1. Preheat oven to 400°F
2. Cook brown rice according to package directions or use pre-cooked rice
3. Cut tops off bell peppers and remove seeds; place in baking dish
4. Brown ground meat in a skillet over medium-high heat, 4-5 minutes
5. Add diced onion and garlic, cook 2 minutes
6. Stir in cooked rice, diced tomatoes, Italian seasoning, salt, and pepper
7. Divide filling evenly between both pepper halves
8. Pour broth into bottom of baking dish around peppers
9. Cover with foil and bake 18-20 minutes until peppers are tender
10. Top with cheese and bake uncovered 2-3 minutes more until cheese melts
11. Remove from oven and let cool 2 minutes before serving

Ingredients (Serves 2)

• 3 cups cauliflower rice ($2.00)
• 2 large eggs ($0.50)
• 1 cup frozen mixed vegetables ($0.60)
• 2 green onions, sliced ($0.15)
• 3 cloves garlic, minced ($0.15)
• 2 tbsp low-sodium soy sauce ($0.10)
• 1 tsp sesame oil ($0.20)
• 1/4 tsp white pepper

Instructions

1. Heat sesame oil in a large wok or skillet over high heat
2. Scramble eggs until cooked through, remove and set aside
3. Add minced garlic and cook 20 seconds until fragrant
4. Add frozen vegetables and cook 2-3 minutes
5. Add cauliflower rice and stir-fry 5-6 minutes
6. Return eggs to pan and add soy sauce and white pepper
7. Toss everything together for 1-2 minutes
8. Top with sliced green onions
9. Divide between two bowls and serve immediately

Ingredients (Serves 2)

• 2 medium zucchini, spiralized ($1.40)
• 8 oz boneless chicken breast ($2.40)
• 1 cup snap peas ($0.90)
• 1 large carrot, julienned ($0.40)
• 3 cloves garlic, minced ($0.15)
• 2 tbsp low-sodium soy sauce ($0.10)
• 1 tbsp almond butter ($0.30)
• 1 tbsp rice vinegar ($0.10)
• 1/2 tsp red pepper flakes
• Juice of 1 lime ($0.30)
• 2 green onions, sliced ($0.15)
• 2 tbsp peanuts, crushed ($0.40)

Instructions

1. Slice chicken breast and cut into small pieces
2. In a small bowl, whisk together soy sauce, almond butter, rice vinegar, and red pepper flakes
3. Heat a large skillet or wok over high heat
4. Add chicken and cook 5-6 minutes until cooked through; remove and set aside
5. Add minced garlic and cook 30 seconds
6. Add carrot and snap peas, stir-fry 3-4 minutes
7. Add spiralized zucchini and cook 2-3 minutes until tender
8. Return chicken to skillet
9. Pour sauce over everything and toss to coat well
10. Cook 1-2 minutes more, then remove from heat
11. Divide between two bowls and garnish with lime juice, green onions, and peanuts

Ingredients (Serves 2)

• 2 white fish fillets, 5 oz each (tilapia or cod) ($5.00)
• 1 lb asparagus ($2.00)
• 1 lemon, sliced ($0.40)
• 3 cloves garlic, minced ($0.15)
• 2 tbsp fresh dill ($0.30)
• 1 tsp olive oil ($0.10)
• Salt and pepper

Instructions

1. Preheat oven to 425°F
2. Toss asparagus with salt, pepper, and olive oil
3. Spread on a baking sheet in a single layer
4. Roast for 10 minutes
5. Place fish fillets on the same baking sheet with asparagus
6. Season fish with salt, pepper, and minced garlic
7. Top fish with fresh dill and lemon slices
8. Return to oven and bake 12-15 minutes until fish flakes easily
9. Check that thickest part of fish is opaque and flakes
10. Divide onto two plates and serve hot

Ingredients (Serves 2)

• 12 oz ground turkey ($4.20)
• 2 cups broccoli florets ($1.50)
• 1 red bell pepper, diced ($0.80)
• 1 small onion, diced ($0.40)
• 3 cloves garlic, minced ($0.15)
• 1 tbsp low-sodium soy sauce ($0.10)
• 1/2 cup low-sodium broth ($0.25)
• 1 tsp ginger, minced ($0.10)
• 1 tsp sesame oil ($0.20)
• Black pepper and salt

Instructions

1. Heat sesame oil in a large skillet over medium-high heat
2. Brown ground turkey, breaking into small pieces, about 5-6 minutes
3. Remove turkey and set aside
4. Add minced garlic and ginger to the skillet, cook 30 seconds
5. Add diced onion and cook 2 minutes
6. Add broccoli and diced bell pepper, cook 4-5 minutes
7. Add broth and soy sauce, return turkey to skillet
8. Simmer 5-6 minutes until vegetables are tender-crisp
9. Season with salt and black pepper
10. Divide into two bowls and serve hot

Ingredients (Serves 2)

• 2 boneless chicken breasts, 5 oz each ($3.00)
• 2 cups mixed green salad ($1.50)
• 2 tbsp balsamic vinegar ($0.20)
• 1 cup fresh parsley ($0.50)
• 1/4 cup fresh cilantro ($0.30)
• 4 cloves garlic ($0.20)
• 1/4 cup olive oil ($0.50)
• 2 tbsp red wine vinegar ($0.15)
• 1 tbsp lemon juice ($0.25)
• Salt and pepper

Instructions

1. Make chimichurri by blending parsley, cilantro, garlic, olive oil, vinegar, lemon juice, salt, and pepper
2. Pat chicken breasts dry and season with salt and pepper
3. Preheat grill to medium-high heat or use a grill pan
4. Grill chicken 7-8 minutes per side until internal temperature reaches 165°F
5. Let chicken rest 3-4 minutes before slicing
6. Toss salad greens with balsamic vinegar
7. Divide salad between two plates
8. Slice chicken and arrange on salads
9. Drizzle generously with chimichurri sauce

Ingredients (Serves 2)

• 1 lb large shrimp, peeled ($6.50)
• 1 cup pre-cooked brown rice ($0.40)
• 1 can black beans, drained ($0.60)
• 1 red bell pepper, sliced ($0.80)
• 1/2 red onion, sliced ($0.30)
• 3 cloves garlic, minced ($0.15)
• 1 tsp cumin ($0.10)
• 1 lime ($0.30)
• 1 tbsp cilantro, fresh ($0.15)
• 1 tsp olive oil ($0.10)

Instructions

1. Cook brown rice if not using pre-cooked (or use frozen pre-cooked rice)
2. Heat olive oil in a large skillet over high heat
3. Add shrimp and cook 2-3 minutes per side until pink; remove and set aside
4. Add minced garlic and cook 20 seconds
5. Add sliced onion and bell pepper, cook 3-4 minutes until softened
6. Add black beans and cumin, stir to combine
7. Cook 2-3 minutes to heat through
8. Return shrimp to skillet and cook 1 minute more
9. Divide rice between two bowls
10. Top with shrimp and black bean mixture
11. Serve with lime wedges and fresh cilantro

Ingredients (Serves 2)

• 2 cod fillets, 5 oz each ($5.50)
• 1 cup cherry tomatoes ($1.50)
• 1/4 cup Kalamata olives, pitted ($0.80)
• 1/4 cup fresh basil ($0.40)
• 3 cloves garlic, minced ($0.15)
• 1/2 small red onion, sliced ($0.20)
• 1 tsp olive oil ($0.10)
• Juice of 1 lemon ($0.30)
• Salt and pepper

Instructions

1. Preheat oven to 425°F
2. In a baking dish, combine halved cherry tomatoes, olives, minced garlic, and sliced onion
3. Drizzle with olive oil and season with salt and pepper
4. Roast tomato mixture for 8-10 minutes
5. Place cod fillets on top of tomato mixture
6. Season cod with salt and pepper
7. Return to oven and bake 12-15 minutes until cod flakes easily
8. Top with fresh basil and lemon juice
9. Divide between two plates with tomato mixture