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DinnerRecipes

Harissa Lamb Chops With Spring Salad

Enjoy these flavorful lamb chops coated in a spicy harissa rub, served with a crisp and refreshing spring salad. Packed with lean protein, healthy fats, and fresh veggies, this dish comes together in just 20 minutes, perfect for a quick lunch or dinner.

INGREDIENTS

  • 4.6 ounces lean lamb chops

  • 0.2 fl oz extra virgin olive oil (2 tsp, divided)

  • 1 garlic clove (minced)

  • 0.2 ounce harissa paste (1 tsp)

  • Pinch of pepper and Himalayan salt

  • 2.2 ounces cos lettuce (shredded)

  • 2.9 ounces red bell pepper (diced)

  • 1.8 ounces frozen corn kernels (thawed)

  • 1.8 ounces snow peas (halved)

  • 0.2 fl oz apple cider vinegar (1 tsp)

  • 0.2 fl oz rice malt syrup (1 tsp)

  • 0.4 ounce feta cheese (crumbled)

 

INSTRUCTIONS

  1. In a small bowl, combine 1 tsp olive oil, garlic, and harissa to form a paste. Rub into the lamb chops until evenly coated. Season with salt and pepper, then set aside.
  2. For the salad, add lettuce, capsicum, corn, snow peas, and feta to a bowl.
  3. In a separate small bowl, whisk together 1 tsp olive oil, apple cider vinegar, and rice malt syrup. Pour over the salad and toss until coated. Set aside.
  4. Heat a non-stick fry pan over medium heat. Cook the lamb chops for 3–4 minutes per side or until cooked to your liking. Remove from heat.
  5. Serve the lamb chops with the prepared spring salad.

 

NUTRITION

Serving size

409g
Calories 441
Protein 33.9g
Total Fat 23.4g
Carbohydrates 21.2g
Sodium 312mg

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DinnerLunchRecipes

Spanish Rice with Chorizo

Start your day or evening with this hearty Spanish-inspired dish that’s packed with brown rice, chorizo, fresh vegetables, and spices. This flavorful, protein-rich meal comes together in just 30 minutes and makes the perfect wholesome option for lunch or dinner.

 

INGREDIENTS

    • 1.8 ounces brown rice (uncooked)

    • 4.3 fl oz water

    • 2.2 ounces chorizo (sliced)

    • 0.9 ounce brown onion (diced)

    • 0.5 teaspoon paprika

    • 0.5 fl oz lime juice, freshly squeezed

    • 3 oz red bell pepper

    • 3.2 ounces tomato (diced)

    • 0.1 fl oz extra virgin olive oil (0.5 tsp)

    • 1.5 ounces frozen green peas (thawed)

    • 1.5 ounces frozen corn kernels (thawed)

    • 1 pinch Himalayan salt

 

INSTRUCTIONS

  1. Heat olive oil in a non-stick saucepan over medium heat. Fry the chorizo for 3–4 minutes on each side until crisp. Remove from pan and set aside.

  2. In the same pan, add the onion and bell pepper. Cook over low-medium heat for 1 minute until softened.

  3. Add the rice, water, tomato, peas, corn, lime juice, paprika, and a pinch of Himalayan salt. Stir well. Cover and cook for 15 minutes on low-medium heat, or until the rice has expanded and softened, and the water is absorbed. Add more water if needed.

  4. Transfer to a bowl, top with the crisped chorizo, and serve hot.

To make ahead

Cook the rice mixture without adding chorizo. Store in an airtight container in the fridge for up to 3 days. Reheat gently in a pan or microwave, then top with freshly cooked chorizo before serving.

 

NUTRITION

Serving size

360g
Calories 438
Protein 19.83g
Total Fat 14.54g
Carbohydrates 51.75g
Sodium 557.9mg
Sugars 6.89g

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DinnerRecipes

Lemon Butter Shrimp and Broccoli Skillet

Lemon Butter Shrimp and Broccoli Skillet

This lemon butter shrimp skillet is the ultimate weeknight dinner! It’s a quick, one-pan meal that comes together in minutes—perfect for those hectic days when you need something fast but flavorful. We love making it at least once a week, since it’s ready in under 30 minutes and so much better than takeout.

INGREDIENTS

  • 1 large head of broccoli, cut into florets
  • 1 tablespoon olive oil
  • kosher salt and pepper
  • 1 bag Fremont Fish Market Jumbo EZ Peel Shrimp, peeled and deveined
  • 4 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 1 lemon, sliced
  • 1 lemon, freshly juiced
  • pinch of crushed red pepper flakes
  • 1 pouch Simply Nature Organic 90 Second Quinoa and Brown Rice

 

INSTRUCTIONS

  1. Pat the shrimp completely dry with a paper towel.

  2. Heat the olive oil in a large skillet over medium heat. Toss in the broccoli florets and cook, stirring often, until it toasts and bit and softens, about 5 minutes. Transfer the broccoli to a plate.

  3. Add 2 tablespoons of the butter to the skillet. Season the shrimp all over with the salt and pepper. Add it to the butter and cook until opaque, about 1 to 2 minutes on each side. Stir in the garlic cloves.

  4. Add in the remaining 2 tablespoons of butter to the pan. Add in the lemon slices and the lemon juice. Let the mixture bubble for a minute or two. Sprinkle in the red pepper flakes.

  5. Add the broccoli back to the skillet and toss. Serve immediately with the Simply Nature Organic 90 Second Quinoa and Brown Rice on the side!

 

NUTRITION

Serving size

300g
Calories 350
Protein 28 g
Total Fat 20 g
Carbohydrates 14 g
Sodium 680 mg

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LunchRecipes

BBQ Chicken Tostadas with Pineapple Salsa

BBQ Chicken Tostadas with Pineapple Salsa

These light BBQ chicken tostadas with pineapple salsa make a delicious choice for lunch or a lighter dinner. Crisp, thin corn tortillas are layered with shredded chicken in sweet BBQ sauce, melty cheese, and a fresh pineapple salsa. With a bright, tropical flavor made from simple pantry staples and just a few fresh ingredients, these tostadas are a guaranteed crowd-pleaser—even for picky eaters.

INGREDIENTS

    • 8 extra thin corn tortillas
    • olive oil spray
    • pinch kosher salt
    • ¾ c reduced fat mozzarella
    • 2½ c chicken breast, shredded
      • For quick prep time, use a rotisserie chicken.
      • This would be a great way to use up leftovers.
    • ½ c BBQ sauce, used: Stubbs Sticky Sweet
    • 15 oz pineapple, canned, drained
    • ½ c red onion, diced
    • 1 tsp chili lime seasoning
    • 2 tbsp cilantro, fresh, chopped
    • 1 lime, juiced

 

INSTRUCTIONS

  1. Crisp the tortillas

    • Preheat the oven to 450°F.

    • Arrange the tortillas on a large baking sheet, lightly spray with olive oil, and sprinkle with kosher salt.

    • Bake for 5–10 minutes until golden and crisp, keeping a close eye so they don’t burn.

  2. Prepare the chicken

    • Shred the chicken breast and toss with BBQ sauce until evenly coated.

    • Divide the chicken among the tortillas, then sprinkle with cheese.

  3. Bake again

    • Return the assembled tortillas to the oven for a few minutes, just until the cheese melts.

  4. Make the pineapple salsa

    • Dice the pineapple and red onion, chop the cilantro, and combine in a bowl.

    • Add the juice of one lime and a sprinkle of chili lime seasoning.

    • Toss well to combine.

  5. Assemble & serve

    • Top the warm tostadas with the fresh pineapple salsa and enjoy immediately.

 

Notes:

Makes 8 tostadas, macros and points are per tostada- recommended serving size: 2 tostadas

 

NUTRITION

Serving size 309g
Calories 176
Protein 14g
Total Fat 3g
Carbohydrates 23g
Sugar 12g
Fiber 2g

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BreakfastRecipes

Breakfast Burritos with Eggs, Cheese & Spinach

Breakfast Burritos with Eggs, Cheese & Spinach

Start your day with ease thanks to these hearty breakfast burritos packed with eggs, spinach, serrano peppers, and cheese. They freeze beautifully for months and can be microwaved in just minutes—perfect to keep on hand for a fast, nourishing breakfast anytime.

INGREDIENTS

    • 12 large eggs
    • ¼ teaspoon salt
    • ¼ teaspoon ground pepper
    • 2 teaspoons extra-virgin olive oil
    • 1 tablespoon finely chopped seeded serrano pepper
    • ½ teaspoon paprika
    • 2 cups baby spinach
    • 6 (8 inch) whole-wheat tortillas
    • ½ cup shredded pepper Jack cheese

 

INSTRUCTIONS

  1. Whisk eggs, salt, and pepper in a large bowl.

  2. Heat oil in a large nonstick pan over medium-low heat. Add serrano and paprika; cook, stirring frequently, until fragrant, 1 to 2 minutes. Add spinach; cook, stirring occasionally, until wilted, 1 to 2 minutes. Pour in the eggs and cook, stirring occasionally, until the eggs are mostly set, about 5 minutes,

  3. To assemble burritos, place each tortilla on a sheet of foil. Add ½ cup scrambled eggs to the bottom half of the tortilla, then divide cheese evenly (about 1 tablespoon + 1 teaspoon per burrito). Roll snugly, tucking in the ends as you go. Wrap tightly in the foil and freeze for up to 3 months.

  4. To reheat, unwrap a burrito and transfer to a microwave-safe plate. Cover with a paper towel and microwave on Medium (or 50% or Defrost) for 1 to 2 minutes. Microwave on High until heated through, about 2 minutes. (Alternatively, bake foil-wrapped burritos at 375°F until heated through, about 25 minutes.)

To make ahead

Freeze for up to 3 months.

 

NUTRITION

Serving size 309g
Calories 297
Protein 19g
Total Fat 15g
Carbohydrates 20g

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BreakfastRecipes

Berry Chia Pudding

Berry Chia Pudding recipe

INGREDIENTS

    • 1 cup unsweetened almond milk
    • 1 tbsp maple syrup
    • 1 tsp vanilla extract
    • 4 tbsp chia seeds
    • ½ cup fresh blackberries (or any berries of your choice)
    • ⅓ cup Greek yogurt
    • 1 small nectarine, sliced
    • 2 tbsp chopped almonds

 

INSTRUCTIONS

  1. Prepare the Liquid Base: In a small pot, combine almond milk, maple syrup, and vanilla extract. Heat over medium heat until it starts to boil. Remove from heat. (If you’re in a rush, you can skip this step and use the ingredients without heating them.)
  2. Combine with Chia Seeds: In a medium-sized bowl, mix the chia seeds with the warm almond milk mixture. Stir well to ensure the seeds are evenly distributed.
  3. Refrigerate: Cover the bowl and let it sit in the refrigerator for at least 12 hours or overnight. This allows the chia seeds to absorb the liquid and form a pudding-like consistency.
  4. Serve: In the morning, give the chia pudding a good stir. Serve topped with Greek yogurt, fresh blackberries, nectarine slices, and chopped almonds.


NUTRITION

Serving size 309g
Calories 297
Protein 9g
Total Fat 16g
Carbohydrates 33g
Fiber 13g
Sugar 16g

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Prep Time:

Total Time: 15 minutes (plus overnight refrigeration)
Active Prep Time: 5 minutes

Serving Size:

Makes 2 servings

This Berry Chia Pudding is a nutritious and easy-to-make breakfast option that provides a good balance of protein, healthy fats, and fiber to start your day right​ (Hurry The Food Up)​​ (Taste of Home)​. Enjoy a delicious and satisfying meal that will keep you energized throughout the morning!

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