Zucchini Noodles, Stuffed Bell Peppers & Shrimp Avocado Salad
Low-carb meal plan totaling 1500 calories, gluten free, dairy free, soy free, without chicken and eggs, with specified macronutrient goals.
7/13/2025•6 views
Zucchini Noodles with Turkey Meatballs
Nutrition Information
Calories
500
Protein
44g
Carbs
20g
Fat
28g
Ingredients
- 2 medium zucchinis, spiralized
- 1 lb ground turkey
- 1/4 cup almond flour
- 1/4 cup chopped parsley
- 1 clove garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 cups marinara sauce (no added sugar)
Instructions
1. Preheat oven to 400°F (200°C).
2. In a bowl, mix ground turkey, almond flour, parsley, garlic, Italian seasoning, salt, and pepper until well combined.
3. Form mixture into 12 meatballs and place them on a baking sheet lined with parchment paper.
4. Bake the meatballs in the preheated oven for about 20 minutes or until fully cooked.
5. While the meatballs are baking, spiralize the zucchinis into noodles.
6. In a skillet, heat the marinara sauce over medium heat.
7. Add the zucchini noodles to the sauce and cook for 3-5 minutes until tender.
8. Serve the meatballs over the zucchini noodles with extra sauce if desired.
Stuffed Bell Peppers
Nutrition Information
Calories
600
Protein
52g
Carbs
45g
Fat
28g
Ingredients
- 2 large bell peppers (red or yellow)
- 1 lb ground beef (93% lean)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can diced tomatoes (14.5 oz)
- 1 tsp cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 cup quinoa, cooked
Instructions
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds.
3. In a skillet, brown the ground beef with the onion and garlic over medium heat.
4. Once browned, drain excess fat and add diced tomatoes, cumin, paprika, salt, and pepper to the skillet; simmer for 5 minutes.
5. Stir in the cooked quinoa until well combined.
6. Stuff the bell peppers with the beef mixture and place them in a baking dish.
7. Cover with foil and bake for 30 minutes.
8. Uncover and bake for another 10 minutes until the peppers are tender.
Avocado & Shrimp Salad
Nutrition Information
Calories
400
Protein
28g
Carbs
24g
Fat
26g
Ingredients
- 8 oz cooked shrimp, peeled and deveined
- 2 medium avocados, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, diced
- 2 tbsp fresh lime juice
- 1 tbsp olive oil
- 1/4 cup chopped cilantro
- Salt and pepper to taste
Instructions
1. In a large mixing bowl, combine cooked shrimp, avocado, cherry tomatoes, and red onion.
2. In a small bowl, whisk together lime juice, olive oil, salt, and pepper.
3. Pour the dressing over the salad and toss gently to combine.
4. Garnish with chopped cilantro before serving.
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