By: Mary Jones
Chickpea Curry: Experience the exotic flavors of India with a quick and easy chickpea curry. Sauté onions, garlic, and spices like cumin, turmeric, and garam masala. Add chickpeas and simmer in a rich tomato sauce. Serve with fluffy basmati rice or warm naan bread.
Caprese Pasta Salad: Combine the fresh flavors of tomatoes, mozzarella, and basil in a delightful pasta salad. Toss cooked pasta with cherry tomatoes, mozzarella balls, torn basil leaves, and a drizzle of olive oil. Season with salt and pepper for a light and refreshing meal.
Veggie Stir-Fry: Whip up a colorful and nutritious stir-fry by sautéing your favorite vegetables. Use a mix of bell peppers, broccoli, snap peas, carrots, and mushrooms. Add a savory sauce made with soy sauce, ginger, garlic, and a touch of honey. Serve over steamed rice or noodles.
Spinach and Mushroom Quesadillas: Create a quick and satisfying meal with spinach and mushroom quesadillas. Sauté sliced mushrooms and fresh spinach until wilted. Spread the mixture over a tortilla, sprinkle with shredded cheese, fold in half, and cook until golden and crispy. Serve with salsa or guacamole.
Mediterranean Quinoa Salad: Enjoy a light and flavorful Mediterranean quinoa salad. Cook quinoa and let it cool. Toss with chopped cucumbers, cherry tomatoes, Kalamata olives, red onions, feta cheese, and a drizzle of olive oil and lemon juice. Season with salt, pepper, and dried oregano.
Sweet Potato and Black Bean Tacos: Spice up your dinner with delicious sweet potato and black bean tacos. Roast diced sweet potatoes until tender. In a pan, sauté black beans with onions, garlic, and Mexican spices. Warm tortillas, fill with the sweet potatoes and black bean mixture, and top with your favorite taco toppings.
Caprese Stuffed Portobello Mushrooms: Indulge in a satisfying meal with caprese stuffed portobello mushrooms. Remove the stems from portobello mushrooms and stuff with sliced tomatoes, fresh mozzarella, and basil leaves. Drizzle with balsamic glaze and bake until the cheese is melted and bubbly.
Veggie Fried Rice: Turn leftover rice into a flavorful veggie fried rice. Sauté diced carrots, peas, corn, and onions in a wok or large skillet. Push the veggies to one side and scramble eggs on the other. Add cooked rice and soy sauce, tossing everything together until well combined.
Zucchini Noodles with Pesto: Create a low-carb delight with zucchini noodles topped with pesto. Use a spiralizer to make zucchini noodles (or buy pre-spiralized ones). Sauté the noodles until tender-crisp, then toss with homemade or store-bought pesto sauce. Sprinkle with grated Parmesan cheese.