Breakfast, Lunch, and Dinner Ideas

Feta Scramble Wrap 

 Ingredients:

• 1-1/2 cups Southwestern-style egg substitute
• 3/4 cup crumbled feta cheese
• 2 tablespoons sliced pepperoncini, chopped
• 4 whole wheat tortillas (8 inches), warmed

Directions: 

Place a large non-stick skillet coated with cooking spray over medium heat. Pour in egg substitute; cook and stir until thickened and no liquid egg remains. Gently stir in cheese and pepperoncini; heat through. Serve in tortillas.

Deli Turkey Lettuce Wrap 

Ingredients:

• 2 teaspoons olive oil
• 1/2 medium red onion, thinly sliced
• 6 ounces sliced deli turkey, coarsely chopped
• 6 cherry tomatoes, halved
• 2 teaspoons balsamic vinegar
• 6 Bibb or Boston lettuce leaves
• 1/2 medium ripe avocado, peeled and cubed
• 1/4 cup shredded Swiss cheese
• 1/4 cup alfalfa sprouts, optional

Directions: 

1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add turkey; heat through. Stir in tomatoes and vinegar just until combined.
2. Serve in lettuce leaves. Top with avocado, cheese and if desired, sprouts

Shrimp or Chicken Zucchini Pasta

Ingedients:

• 4 medium zucchini trimmed
• 1 teaspoon(s) sea salt
• 4 tablespoon(s) olive oil
• 6 medium mushroom(s), white button sliced
• 2 medium garlic clove(s) minced
• 1 pound(s) shrimp peeled and de-veined
• ¹/₄ teaspoon(s) cayenne pepper (optional)
• 1 cup(s) tomatoes, cherry or grape halved
• ¹/₂ medium lemon(s) juiced
• 1 teaspoon(s) black pepper

Directions:

1. Using a vegetable peeler, peel zucchini lengthwise to create noodle-like ribbons. Alternatively, use a mandolin with a julienne plate, a julienne peeler or a vegetable spiralizer to make the "noodles."
2. Place zucchini in a mesh strainer over a bowl or the sink. Sprinkle with sea salt, and toss with tongs (or use freshly washed hands) to make sure the salt covers the zucchini. Let zucchini sit for 20-25 minutes, occasionally tossing. Drain and discard any excess liquid.
3. When "noodles" are drained, heat a large skillet over medium-high heat. Add olive oil and wait 15 seconds.
4. Add mushrooms and garlic to the hot pan and saute, stirring frequently for 3 to 5 minutes, or until the mushrooms have softened.
5. Meanwhile, toss shrimp with cayenne pepper (if desired). Add to the mushroom mixture in the hot pan, along with cherry tomatoes. Saute, stirring frequently for 1 to 2 minutes, or until shrimp are bright pink.
6. Add zucchini and lemon juice and stir just to heat through. Remove from heat and serve immediately. Season with additional sea salt (if desired) and freshly ground black pepper.

Source:

https://www.tasteofhome.com/recipes/feta-scrambled-egg-wraps/

https://www.tasteofhome.com/recipes/deli-turkey-lettuce-wraps/

https://www.paleoplan.com/recipes/paleo-fish-seafood-recipes/shrimp-zucchini-pasta/