#lightdinner

This chicken linguine dish is light and tasty, making it perfect for a Weight Watchers meal. This recipe has a great mix of tastes and textures thanks to the cherry tomatoes, spinach, and Parmesan cheese.

Ingredients: 8 oz linguine pasta. 1 lb chicken breast, diced. 2 tbsp olive oil. 2 cloves garlic, minced. 1 cup cherry tomatoes, halved. 1 cup baby spinach. 1/4 cup grated Parmesan cheese. Salt and pepper to taste. Fresh basil leaves for garnish.

Instructions: Follow the directions on the package to cook the linguine. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Dice the chicken breast and add it to the pan with minced garlic. The chicken is done when it's no longer pink. Put in the cherry tomatoes and cook for two to three minutes, until they get a little soft. Add blanched spinach and cooked linguine. Mix the spinach until it softens. Add pepper and salt to taste. Add the grated Parmesan cheese to the linguine and toss it all together. Add fresh basil leaves on top and serve hot. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

The flavors of grilled zucchini, creamy hummus, and fresh vegetables come together in this tasty and healthful wrap: the Grilled Zucchini Hummus Wrap. It's ideal for a light dinner or a fast lunch.

Ingredients: 2 medium zucchinis, sliced lengthwise. 2 tablespoons olive oil. Salt and black pepper, to taste. 1 cup hummus. 4 whole wheat tortillas. 1 cup baby spinach leaves. 1/2 red onion, thinly sliced. 1/2 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese optional. Fresh parsley leaves for garnish optional.

Instructions: Set your grill or grill pan on medium-high heat to get it ready to use. Add salt and black pepper to the zucchini slices after brushing them with olive oil. Grill the zucchini slices for two to three minutes on each side, or until they are soft and have grill marks. Take it off the heat and set it aside. To get the whole wheat tortillas soft, heat them briefly in a dry skillet or the microwave. Give each tortilla a lot of hummus spread on it. Putting the grilled zucchini slices, baby spinach, red onion, and cherry tomatoes on top of the hummus makes it look nice. If you want, you can top it with crumbled feta cheese. For extra color and flavor, sprinkle with fresh parsley leaves. To make a wrap, fold the sides of the tortilla in and roll it up tight. Cut each wrap in half across the middle, and serve right away.

Prep Time: 15 minutes

Cook Time: 10 minutes

This raw vegan lettuce sandwich is a refreshing and nutritious alternative to traditional sandwiches. Packed with crunchy vegetables, creamy avocado, and protein-rich hummus, it's a satisfying meal that's perfect for lunch or a light dinner. Plus, it's completely bread-free and bursting with flavor!

Ingredients: 1 large lettuce leaf. 1/2 cup sliced cucumber. 1/2 cup shredded carrots. 1/2 avocado, sliced. 1/4 cup alfalfa sprouts. 1/4 cup hummus. Salt and pepper to taste.

Instructions: Place the lettuce leaf flat on a clean surface. Put a thin layer of hummus on top of each lettuce leaf. On top of the hummus, put slices of cucumber, carrots that have been shred, avocado slices, and alfalfa sprouts. Add pepper and salt to taste. Carefully wrap the fillings inside the lettuce leaf. You can cut the roll in half if you want to. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 0 minutes

This tuna cabbage salad sandwich is a great mix of tastes and textures, with crunchy shredded cabbage and tangy Dijon mustard going well with the creamy tuna. This meal is quick and filling, and it's great for lunch or a light dinner.

Ingredients: 1 can tuna, drained. 1/4 cup mayonnaise. 2 tablespoons Dijon mustard. 1/2 cup shredded cabbage. 1/4 cup diced red onion. Salt and pepper to taste. 4 slices whole wheat bread.

Instructions: In a bowl, mix together the drained tuna, mayonnaise, Dijon mustard, shredded cabbage, and diced red onion. Season with salt and pepper to taste. Divide the tuna cabbage salad mixture evenly onto 2 slices of whole wheat bread. Top with the remaining 2 slices of bread to form sandwiches. Slice the sandwiches in half, if desired, and serve.

Prep Time: 10 minutes

Cook Time: 0 minutes

This Mashed Chickpeas & Avocado Sandwich is a delicious and nutritious option for a quick lunch or light dinner. Packed with protein and healthy fats, it's a satisfying meal that's easy to make.

Ingredients: 1 can chickpeas, drained and rinsed. 1 ripe avocado, peeled and pitted. 2 tablespoons lemon juice. 2 tablespoons chopped fresh cilantro. 1/4 teaspoon garlic powder. Salt and pepper to taste. 4 slices whole grain bread. Lettuce leaves, for serving. Sliced tomatoes, for serving.

Instructions: In a bowl, mash the chickpeas and avocado together until smooth. Add lemon juice, cilantro, garlic powder, salt, and pepper to the mixture. Stir well to combine. Toast the whole grain bread slices. Spread the mashed chickpea and avocado mixture evenly onto each slice of toasted bread. Top with lettuce leaves and sliced tomatoes. Cover with another slice of toasted bread to form sandwiches. Cut the sandwiches in half and serve immediately.

Prep Time: 10 minutes

Cook Time: 0 minutes