Disclaimer: These aren’t one-and-done frozen dinners. They involve REAL food. REAL cooking. REALLY easily.

Even the laziest girl can whip one of these healthy, high-impact dishes up without too much chaos and clean-up. They’re the perfect option for a solo week night when you want to eat well without the trouble.

Tofu Mexican-Inspired Salad

Ingredients:

1/4 cup black beans (rinsed & drained)
1 tsp chicken broth
Cumin
Cayenne
Garlic powder
1/2 cup firm tofu (cut into matchsticks)
2 tsp olive oil
1/2 cup red cabbage, thinly sliced
2 tbsp fresh salsa
2 tbsp nonfat Greek yogurt
Chopped spring onions
Chopped cilantro

Instructions:

1. In a small bowl, add black beans, chicken broth and a pinch of each cumin, cayenne and garlic powder. Microwave for 30 seconds and set aside.

2. Heat olive oil in a nonstick pan, then add the tofu and cook for 2-3 minutes on each side (until golden).Notify Author

3. In your serving bowl, add: cabbage, black bean mixture, tofu, salsa, Greek yogurt and top with spring onions and cilantro.

Shrimp Stuffed Avocado

Ingredients:

1 ripe avocado
2 tsp olive oil
5-6 peeled & deveined shrimp
1 garlic clove, minced
Salt & pepper
Freshly chopped cilantro

Instructions:

1. Halve 1 avocado and scrape the meat into a small bowl, leaving a thin layer.

2. Heat olive oil in a saucepan over medium-heat, add shrimp and cook for 4-5 minutes. Add the garlic, flip the shrimp and cook for another 2-3 minutes.

3. Pour the olive oil, garlic and shrimp into the bowl with the avocado. Season with salt, pepper and cilantro.

4. Pour back into avocado shells & ENJOY!

Parchment Baked Halibut

Ingredients:

1 medium zucchini
2 medium carrots (peeled & cut into long, thin strips)
1 6 oz. halibut filet
Pesto
1 tsp olive oil
1 tsp dry white wine
Cooking spray
Salt & pepper

Instructions:

1. Spiralize 1 medium zucchini and prepare the carrots

2. Lay out parchment paper and spray with cooking spray

3. Place the halibut and add a dollop of pesto. Add the veggies and drizzle olive oil, dry white wine, salt and pepper

4. Fold up parchment paper completely so that the ingredients are secure. Bake at 450 for 8-10 mins