Instructions:

2 portobello mushrooms, washed and stems removed
2 large eggs
1 teaspoon olive oil
1/4 teaspoon salt
1/4 teaspoon course ground pepper
2 green onions, sliced

Directions:

Preheat oven 300 degrees F.
Lightly drizzle olive oil over mushrooms.
Place them on a greased baking sheet.
Crack open eggs in the center of each mushroom.
Bake for 10-12 minutes or until eggs are cooked to desired taste.

Garnish with sliced onions.

1. Grilled Chicken with Roasted Vegetables:

   • Ingredients:

     • Skinless, boneless chicken breasts
     • Bell peppers (red, green, yellow)
     • Zucchini
     • Cherry tomatoes
     • Olive oil
     • Garlic powder
     • Italian herbs
     • Salt and pepper to taste

   • Instructions:

     1. Preheat the grill.
     2. Season the chicken with garlic powder, Italian herbs, salt, and pepper.
     3. Brush vegetables with olive oil and season with salt and pepper.
     4. Grill chicken until cooked through and vegetables until they are tender and slightly charred.

2. Baked Cod with Lemon and Herbs:

   • Ingredients:

     • Cod fillets
     • Lemon juice
     • Fresh parsley, chopped
     • Garlic, minced
     • Olive oil
     • Salt and pepper to taste

   • Instructions:

     1. Preheat the oven to 375°F (190°C).
     2. Place cod fillets in a baking dish.
     3. Mix lemon juice, chopped parsley, minced garlic, olive oil, salt, and pepper in a bowl.
     4. Pour the mixture over the cod.
     5. Bake in the oven until the fish is opaque and flakes easily with a fork.

3. Vegetarian Stir-Fry:

   • Ingredients:

     • Tofu, cubed
     • Broccoli florets
     • Bell peppers (various colors)
     • Snap peas
     • Low-sodium soy sauce
     • Ginger, grated
     • Garlic, minced
     • Sesame oil
     • Olive oil

   • Instructions:

     1. Heat olive oil in a wok or skillet.
     2. Add tofu and stir-fry until golden brown.
     3. Add vegetables and continue stir-frying until they are tender-crisp.
     4. In a small bowl, mix soy sauce, ginger, garlic, and a splash of sesame oil.
     5. Pour the sauce over the stir-fry and toss until well coated.

4. Cauliflower Fried Rice:

   • Ingredients:

     • Cauliflower rice
     • Shrimp or chicken, cooked and diced
     • Peas and carrots, diced
     • Scallions, chopped
     • Eggs, beaten
     • Low-sodium soy sauce
     • Sesame oil
     • Olive oil

   • Instructions:

   1. In a large skillet, heat olive oil and sauté cauliflower rice until tender.
   2. Push the cauliflower rice to one side and pour beaten eggs into the skillet. Scramble the eggs.
   3. Add cooked shrimp or chicken, peas, carrots, and scallions to the skillet.
   4. Mix everything together and add soy sauce and a drizzle of sesame oil.

   • Grilled Chicken and Vegetable Skewers:

     • 
       
     • Ingredients:
       
       • Chicken breast, cut into cubes
       • Bell peppers, cherry tomatoes, and zucchini, cut into chunks
       • Olive oil, garlic powder, paprika, salt, and pepper for seasoning
     • 
       
     • Instructions:
       
       1. Marinate chicken cubes in olive oil, garlic powder, paprika, salt, and pepper.
       2. Thread chicken and vegetable chunks onto skewers.
       3. Grill until chicken is cooked through and vegetables are tender.

   • Cauliflower Fried Rice:

     • 
       
     • Ingredients:
       
       • Cauliflower rice
       • Cooked and diced chicken or shrimp
       • Mixed vegetables (peas, carrots, bell peppers)
       • Eggs
       • Soy sauce, ginger, and garlic for seasoning
     • 
       
     • Instructions:
       
       1. Stir-fry cauliflower rice in a pan until slightly golden.
       2. Push rice to the side and scramble eggs in the same pan.
       3. Add cooked chicken or shrimp, mixed vegetables, soy sauce, ginger, and garlic. Stir well.

   • Zoodle (Zucchini Noodles) with Pesto and Grilled Chicken:

     • 
       
     • Ingredients:
       
       • Zucchini, spiralized into noodles
       • Grilled chicken breast, sliced
       • Pesto sauce (look for a low-carb option or make your own)
     • 
       
     • Instructions:
       
       1. Sauté zucchini noodles in a pan until tender.
       2. Toss in grilled chicken slices.
       3. Mix in pesto sauce and cook until everything is heated through.
   • Spaghetti Squash Bolognese:

   • 
     
   • • Ingredients:
       
       • Cooked and shredded spaghetti squash
       • Lean ground turkey or beef
       • Sugar-free tomato sauce
       • Garlic, onion, Italian herbs for flavor
     • 
       
     • Instructions:
       
       1. Sauté ground meat with garlic and onions until browned.
       2. Add tomato sauce and Italian herbs, simmer.
       3. Serve the Bolognese sauce over the cooked spaghetti squash.

   • 
     

   • Egg Muffins with Vegetables

   • • Ingredients:
       
       • Eggs
       • Chopped spinach, tomatoes, and bell peppers
       • Salt, pepper, and herbs for seasoning
       • 
         
     • Instructions:
       
       1. Whisk eggs and mix in chopped vegetables, salt, pepper, and herbs.
       2. Pour the mixture into muffin tins and bake until set.

     1. Grilled Veggie Skewers:

        • Ingredients: Zucchini, cherry tomatoes, bell peppers, mushrooms.
        • Marinade: Olive oil, minced garlic, fresh herbs (thyme, rosemary), salt, and pepper.
        • Instructions: Thread the veggies onto skewers, brush with the marinade, and grill until tender.
     2. Eggplant Lasagna:

     3. • Ingredients: Sliced eggplant, lean ground turkey, marinara sauce, ricotta cheese, mozzarella, Parmesan.
        • Instructions: Layer sliced eggplant with seasoned ground turkey, marinara, and cheeses. Bake until bubbly and golden.
        • 
          

     4. Spaghetti Squash with Turkey Meatballs:

        • Ingredients: Roasted spaghetti squash, lean ground turkey, tomato sauce, garlic, Italian seasoning.
        • Instructions: Form turkey meatballs, bake or pan-fry, and serve over spaghetti squash with tomato sauce.
        • 
          

     5. Stuffed Bell Peppers:

        • Ingredients: Bell peppers, lean ground chicken or turkey, cauliflower rice, diced tomatoes, onions, spices.
        • Instructions: Mix cooked meat with cauliflower rice, tomatoes, onions, and spices. Stuff the peppers and bake until tender.
        • 
          

     6. Zucchini Noodles with Pesto and Cherry Tomatoes:

        • Ingredients: Zucchini noodles, cherry tomatoes, pesto sauce (made with basil, pine nuts, Parmesan, and olive oil).
        • Instructions: Sauté zucchini noodles, mix in cherry tomatoes and pesto, cook until heated through.
        • 
          

     7. Cabbage Wraps with Ground Turkey:

        • Ingredients: Cabbage leaves, lean ground turkey, garlic, ginger, soy sauce.
        • Instructions: Sauté ground turkey with garlic and ginger, add soy sauce, and use the mixture to fill cabbage leaves.
        • 
          

     8. Brussels Sprouts Hash with Turkey Sausage:

        • Ingredients: Shredded Brussels sprouts, lean turkey sausage, onions, garlic.
        • Instructions: Cook turkey sausage, sauté onions and garlic, add shredded Brussels sprouts, and cook until tender.