Grill chicken breast and slice. Toss together mixed greens, cherry tomatoes, cucumber, and bell peppers. Top with sliced grilled chicken and avocado. Drizzle with balsamic vinaigrette.
Whisk egg whites and pour into a non-stick skillet. Add spinach, mushrooms, tomatoes, onions, and low-fat cheese if desired. Cook until set and fold in half
Cook quinoa according to package instructions. Mix cooked quinoa with black beans, grilled chicken or tofu, bell peppers, corn, and avocado. Season with lime juice, cumin, and chili powder.
Layer Greek yogurt, mixed berries, and granola in a glass or bowl. Drizzle with honey if desired.
Preheat oven to 400°F (200°C). Place salmon fillet and asparagus on a baking sheet. Drizzle with olive oil and lemon juice, and sprinkle with minced garlic, salt, and pepper. Bake for 15-20 minutes until salmon is cooked through and asparagus is tender.
Heat sesame oil in a skillet and sauté garlic and ginger. Add ground turkey and cook until browned. Add mixed vegetables and soy sauce, and stir-fry until vegetables are tender.
Blend cottage cheese, oats, eggs, vanilla extract, and cinnamon until smooth. Pour batter onto a non-stick skillet and cook until bubbles form on the surface. Flip and cook until golden brow
Drain canned tuna and white beans. Toss together with halved cherry tomatoes, diced red onion, sliced cucumber, and chopped parsley. Dress with olive oil, lemon juice, salt, and pepper.