Chicken Fajitas

Turkey Sausage with Peppers & Onions

Grilled Chicken Breast with Broccoli & Quinoa

Turkey Meatballs & Black Bean Corn Salad

Fill 1 warm whole wheat tortilla (appx. 100 calories) with 4 oz. grilled, sliced chicken breast, 2 Tbsp. low-fat grated cheddar, cup chopped tomatoes, and cup shredded lettuce. Top with 1 Tbsp. reduced-fat sour cream and 2 Tbsp. salsa. Serve with a green salad with low-fat dressing. In a large non-stick skillet coated with cooking spray, cook 2 turkey sausage links (appx. 100-110 calories per link) until cooked through (appx. 8 minutes). Place on bed of onions and peppers sauted in 1 Tbsp. olive oil and minced garlic. Serve with mixed green and strawberry salad, composed of 1 cup greens and cup sliced strawberries, dressed in balsamic vinegar. On preheated grill pan coated with cooking spray, grill 5 oz. boneless chicken breast, seasoned with dash of salt, pepper, and dried parsley to taste, until cooked through and grill-marked on both sides. Serve with 1 cup steamed broccoli, cup cooked quinoa, and cup salsa. 2 small baked turkey meatballs (appx. 2 oz. each), served with 1/3 cup cooked or canned black beans, 1/3 cup cooked or canned corn kernels, 1/3 cup finely chopped red onion and tomato, all tossed with fresh, chopped cilantro and vinegar. For dessert: cup raspberries topped with cup lemon sorbet. On a bed of mixed greens, serve 3 oz. shredded white rotisserie chicken meat mixed with 1/3 cup cubed mango, cup cubed tomato, cup cooked couscous, cup string beans, and sliced red onion. Dress with 2 Tbsp. low-calorie dressing. For dessert: cup sliced strawberries with 1 Tbsp. part-skim ricotta cheese, ground cinnamon, and sweetener (if desired). Broil a 5 oz. lean, center-cut pork chop (marinated in a low-calorie bottled marinade) on both sides until cooked through. Serve with baked apple wedges (cut apple into thick wedges, toss with tsp. lemon juice and ground cinnamon, place on non-stick baking sheet and bake at 375 degrees until bubbly), and a mixed green salad topped with 3 Tbsp. crumbled goat cheese and 5 red grapes, dressed with low-calorie bottled vinaigrette.

Tomato, Mango Roast Chicken Salad

Pork Chop & Baked Apple Wedges

Flank Steak with Baked Potato & Asparagus

Citrus Baked Tilapia with Tomato & Onion Salad

Broil a 5 oz. steak (marinated in a low-calorie marinade) for appx. 6 minutes on each side or until done. Top with 1 cup sliced mushrooms and onions sauted in 1 tsp. Serve with 10 steamed asparagus spears and of a medium baked potato. Bake 6 oz. tilapia (or other white flaky fish) brushed with 1 Tbsp. olive oil, 1 Tbsp. lemon juice and herbs until cooked through. Place on a bed of fresh baby spinach, with a tomato and onion salad composed of a sliced medium tomato and of a sliced red onion, sprinkled with 3 Tbsp. crumbled low-fat feta cheese and drizzled with 2 Tbsp. light salad dressing. For dessert: cup of fresh mixed berries with 2 Tbsp. non-dairy whipped topping. On preheated grill pan coated with cooking spray, grill a 5 oz. orange roughy filet brushed with 1 Tbsp. olive oil and seasoned with salt, pepper, and cup fresh herbs (such as basil, rosemary, or thyme). Serve with cup commercially prepared salsa for dipping, and cucumber and avocado salad composed of cup sliced cucumber and of an avocado cut in chunks and drizzled with balsamic vinegar and lemon juice. Serve with cup cooked brown rice. Layer 1 cup grilled eggplant, cup sliced white mushrooms, 1/3 cup roasted red pepper, and cup low-fat feta cheese crumbles, atop a 60inch whole wheat pita brushed with 1 tsp. olive oil. Bake in toaster or oven at 375 degrees until warm to the touch or as desired. Drizzle with balsamic vinegar. Serve with a green salad composed of chopped tomato, cucumber, and bell pepper, and dressed with low-calorie salad dressing. On preheated grill pan coated with cooking spray, grill 2 Portobello mushroom caps, brushed with olive oil and seasoned with salt and pepper, until soft to the touch. (appx. 6 minutes) per side. Top with cup tomato sauce and 1/3 cup shredded low-fat mozzarella cheese and bake until bubbly. Place on a bed of cooked whole wheat couscous (1/2 cup) mixed with cup steamed spinach and 1 tsp. pine nuts. Sprinkle with red pepper flakes if desired.

Herb-Gilled Orange Roughy with Cucumber & Avocado Salad

Grilled Veggie Tart

Portobello Mushroom Bake

Salmon with String Beans & Couscous

For dessert: cup of fresh berries topped with 2 Tbsp. of reduced-calorie whipped topping, such as Cool-Whip Lite. Broil or poach a 6 oz. salmon filet and season with lemon juice. Serve with 1 cup string beans, sauted in 1 tsp. olive oil and minced garlic, and cup cooked whole wheat couscous tossed with lemon juice and sliced scallions. For dessert: cup sliced peach (fresh or frozen) topped with cup low-fat yogurt.