Beef and Guacamole Salad Grilled Beef Salad with Creamy Guacamole and Fresh Vegetables Ingredients: 1 lb (450g) flank steak or sirloin 1 tablespoon olive oil 1 teaspoon cumin 1/2 teaspoon smoked paprika Salt and black pepper to taste 4 cups mixed salad greens 1 cup cherry tomatoes, halved 1/2 red onion, thinly sliced 1/2 cucumber, sliced 1/4 cup fresh cilantro, chopped 1 lime, cut into wedges For the guacamole: 2 ripe avocados 1 small tomato, diced 1 tablespoon red onion, finely chopped 1 tablespoon lime juice 1 tablespoon cilantro, chopped Salt to taste Directions: Rub steak with olive oil, cumin, smoked paprika, salt, and pepper. Preheat a grill or skillet over medium-high heat and cook steak 4–5 minutes per side (for medium-rare) or until desired doneness. Let rest 5 minutes before slicing thinly across the grain. While steak rests, make the guacamole: mash avocados in a bowl, then mix in tomato, red onion, lime juice, cilantro, and salt. Set aside. Assemble salad by layering greens, tomatoes, cucumber, red onion, and cilantro in a large serving bowl. Top with sliced beef and generous dollops of guacamole. Serve with lime wedges on the side. Prep Time: 15 minutes | Cooking Time: 10 minutes | Total Time: 25 minutes Kcal: 370 kcal | Servings: 4 servings #beefsalad #guacamolerecipes #steakandgreens #avocadosalad #highproteinmeal #glutenfreedinner #healthyeating #grilledbeef #freshguacamole #saladbowl #ketooptions #whole30recipes #lowcarbdinner #simplemeals #beefandveggies #mexicanflavors #flavorfulsalad #lightandfilling #paleorecipes #cleaningredients Fresh, filling, and absolutely packed with flavor! This Beef and Guacamole Salad is the perfect protein-packed meal for summer days.

Chicken with Yoghurt and Spice Spiced Yogurt-Marinated Chicken with Aromatic Herbs and Lemon Ingredients: 1 lb (450g) boneless, skinless chicken thighs or breasts 1 cup plain Greek yogurt 2 cloves garlic, minced 1 tablespoon grated fresh ginger 1 tablespoon lemon juice 1 teaspoon ground cumin 1 teaspoon ground coriander 1/2 teaspoon paprika 1/2 teaspoon turmeric 1/4 teaspoon cayenne pepper (optional) 1 tablespoon olive oil Salt and pepper, to taste Fresh cilantro or mint, for garnish Lemon wedges, for serving Directions: In a bowl, whisk together yogurt, garlic, ginger, lemon juice, cumin, coriander, paprika, turmeric, cayenne (if using), olive oil, salt, and pepper. Add the chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor. Preheat grill, grill pan, or skillet over medium-high heat. Remove chicken from the marinade and cook for 5–6 minutes per side (depending on thickness), or until fully cooked and golden brown. Let rest for a few minutes before slicing. Garnish with fresh herbs and serve with lemon wedges. Prep Time: 10 minutes | Marinating Time: 1 hour | Cooking Time: 12 minutes | Total Time: 1 hour 22 minutes Kcal: 375 kcal | Servings: 4 servings #yogurtmarinatedchicken #spicedchicken #flavorfulchicken #mediterraneanflavors #healthyrecipes #chickenmarinade #easymeals #grilledchicken #greekyogurtrecipes #aromaticdishes #glutenfreechicken #turmericchicken #chickendinnerideas #herbchicken #lowcarbdinners #proteinpacked #comfortflavors #lightdinner #flavorfulmarinade #homecookedmeals Tender, juicy, and full of warm spices This Chicken with Yoghurt and Spice is easy, healthy, and packed with flavor in every bite.

Beef and Zucchini Fritters Golden Beef and Zucchini Fritters with Herbs and Garlic Ingredients: 1/2 lb (225g) ground beef 2 medium zucchinis, grated 1/2 small onion, finely chopped 2 garlic cloves, minced 1/4 cup grated Parmesan cheese 1/3 cup breadcrumbs 2 eggs 2 tablespoons chopped parsley 1/2 teaspoon dried oregano Salt and pepper to taste Olive oil, for frying Optional: lemon wedges and Greek yogurt or sour cream for serving Directions: Place grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. In a large bowl, combine ground beef, zucchini, onion, garlic, Parmesan, breadcrumbs, eggs, parsley, oregano, salt, and pepper. Mix until well combined and the mixture holds together. Heat a thin layer of olive oil in a skillet over medium heat. Scoop about 2 tablespoons of mixture per fritter and shape into small patties. Fry the fritters in batches for 3–4 minutes per side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and a dollop of Greek yogurt or sour cream if desired. Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes Kcal: 210 kcal | Servings: 4 servings #beeffritters #zucchinirecipes #savoryfritters #beefrecipes #easyweeknightdinner #homemadefritters #comfortfood #quickmeals #lowcarbdinner #zucchinifritters #groundbeefideas #easyrecipes #crispyfritters #herbandgarlic #proteinpacked #glutenoptional #dinnerin30 #frypanmeals #beefandveggies #mediterraneanvibes Crispy, golden, and packed with flavor These Beef and Zucchini Fritters are perfect for a quick dinner or tasty lunchbox treat!

Lemon Butter Scallops Ingredients: 1 lb sea scallops, patted dry 2 tablespoons olive oil 3 tablespoons unsalted butter 2 cloves garlic, minced Juice of 1 lemon Zest of 1 lemon Salt and freshly ground black pepper, to taste 2 tablespoons fresh parsley, chopped #seafoodrecipe #lemonbuttersauce #scallops #pansearedscallops #quickdinner #easydinnerideas #lowcarbdinner #gourmetathome #lemonlove

Grilled Chicken and Quinoa Stuffed Peppers Fire-Grilled Chicken and Herbed Quinoa in Roasted Pepper Cups Ingredients: 4 large bell peppers (any color) 1 cup quinoa, rinsed 2 cups water or low-sodium chicken broth 2 grilled chicken breasts, diced 1 tablespoon olive oil 1 small red onion, finely chopped 2 garlic cloves, minced 1 cup cherry tomatoes, halved 1 cup baby spinach, chopped ½ teaspoon dried oregano ½ teaspoon paprika Salt and pepper to taste ¼ cup crumbled feta cheese (optional) 2 tablespoons fresh parsley, chopped Lemon wedges, for serving Directions: Preheat oven to 375°F (190°C). Slice the tops off the bell peppers and remove seeds and membranes. Lightly brush the insides with olive oil and set aside. In a saucepan, combine quinoa and water or broth. Bring to a boil, reduce heat, and simmer for 15–20 minutes until liquid is absorbed. Fluff with a fork. In a skillet, heat olive oil and sauté red onion for 2–3 minutes. Add garlic, spinach, cherry tomatoes, oregano, paprika, salt, and pepper. Cook for another 2 minutes. Stir in cooked quinoa and diced grilled chicken. Remove from heat and mix in parsley and feta (if using). Fill bell peppers with the quinoa-chicken mixture and place them upright in a baking dish. Cover with foil and bake for 25 minutes. Uncover and bake another 5–10 minutes until slightly golden. Serve warm with lemon wedges on the side. Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes Kcal: 410 kcal | Servings: 4 servings #stuffedpeppers #grilledchickenrecipes #quinoastuffedpeppers #healthymeals #chickenquinoabake #highproteinmeal #glutenfreeoptions #bakedpeppers #mealprepideas #bellpepperrecipes #mediterraneandiet #easyfamilymeals #quinoarecipes #ovenbakedgoodness #cleaneatingrecipes #lowcarbdinner #spinachandchicken #fetaandquinoa #chickendinnerinspo #comfortandhealth Colorful, filling, and full of flavor These Grilled Chicken & Quinoa Stuffed Peppers make healthy eating feel indulgent. Your new weeknight hero!