These recipes are so delicious, your family won’t even realize they’re eating nutritious, balanced meals!

From Baked Salmon with Avocado Salsa to Chicken and Avocado Salad Wraps and Spaghetti with Pesto and Veggies, I’ve got you covered with meals that are easy to prep and will keep everyone satisfied and happy.

Let’s make mealtime both fun and healthy!

 Baked Salmon with Avocado Salsa and Quinoa

Ingredients:

• 4 salmon fillets

• 2 avocados, diced

• 1 small red onion, diced

• 1 small bunch of cilantro, chopped

• 1 lime, juiced

• 2 cups quinoa

• Olive oil

• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C).

2. Prepare the salmon: Place the fillets on a baking sheet, drizzle with olive oil, and season with salt and pepper. Bake for 15-20 minutes or until cooked through.

3. Cook the quinoa: Rinse quinoa under cold water. In a pot, add 2 cups of water and bring to a boil. Add quinoa, reduce heat, and simmer for 15 minutes or until water is absorbed.

4. Make the avocado salsa: In a bowl, mix diced avocados, red onion, cilantro, lime juice, and a pinch of salt.

5. Serve: Place a salmon fillet over a bed of quinoa and top with avocado salsa.

Chicken and Avocado Salad Wraps

Ingredients:

• 2 cooked chicken breasts, shredded

• 2 avocados, mashed

• 1 cup Greek yogurt

• 1 tbsp lemon juice

• 1 small bunch of chives, chopped

• Whole grain wraps

• Mixed salad greens

• Salt and pepper to taste

Instructions:

1. Prepare the filling: In a bowl, mix shredded chicken, mashed avocados, Greek yogurt, lemon juice, and chives. Season with salt and pepper.

2. Assemble the wraps: Lay out the whole grain wraps and spread a layer of the chicken and avocado mixture.

3. Add greens: Top with mixed salad greens.

4. Wrap it up: Roll up the wraps tightly and slice in half to serve.

Spaghetti with Pesto and Veggies

Ingredients:

• 12 oz whole grain spaghetti

• 2 cups fresh basil leaves

• 1/2 cup pine nuts

• 1/2 cup grated Parmesan cheese

• 3 cloves garlic

• 1/2 cup olive oil

• 1 cup cherry tomatoes, halved

• 1 zucchini, sliced

• Salt and pepper to taste

Instructions:

1. Cook the spaghetti: Boil spaghetti according to package instructions.

2. Prepare the pesto: In a food processor, blend basil leaves, pine nuts, Parmesan cheese, and garlic. Gradually add olive oil and blend until smooth. Season with salt and pepper.

3. Sauté veggies: In a pan, heat a bit of olive oil and sauté cherry tomatoes and zucchini until tender.

4. Combine: Toss the cooked spaghetti with pesto and sautéed veggies.

5. Serve: Garnish with extra Parmesan if desired.