Recipe 1: Breakfast Burrito

Ingredients:
- 2 whole wheat tortillas
- 4 large eggs
- 1/4 cup diced onion
- 1/4 cup diced bell pepper
- 1/4 cup diced tomato
- 1/4 cup diced avocado
- 1/4 cup shredded low-fat cheddar cheese
- 2 tablespoons chopped fresh cilantro
- Salt and pepper to taste

Cooking Instructions:
1. In a non-stick skillet, sauté the onion, bell pepper, and tomato over medium heat until softened.
2. In a bowl, beat the eggs with salt and pepper. Pour the egg mixture into the skillet with the sautéed veggies and cook until scrambled.
3. Warm the tortillas in a separate skillet or microwave until pliable.
4. Divide the scrambled eggs evenly between the two tortillas, then top with avocado, shredded cheese, and fresh cilantro.
5. Roll the tortillas up, tucking in the sides as you go.
6. Optionally, you can lightly grill the burritos on a panini press or in a skillet for a crispier exterior.
7. Cut each burrito in half and serve.

Grocery List:
- 2 whole wheat tortillas
- 4 large eggs
- 1 small onion
- 1 small bell pepper
- 1 medium tomato
- 1 small avocado
- 1/4 cup shredded low-fat cheddar cheese
- Fresh cilantro
- Salt and pepper

Estimated Calories per Serving: Approximately 350 calories per serving.

Recipe 2: Grilled Salmon Salad

Ingredients:
- 6 oz fresh salmon fillet
- 4 cups mixed salad greens
- 1/2 cup sliced cucumbers
- 1/2 cup cherry tomatoes, halved
- 1/4 cup sliced red onions
- 1/4 cup sliced bell peppers
- 2 tablespoons chopped fresh dill
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste

Cooking Instructions:
1. Preheat the grill to medium-high heat.
2. Season the salmon fillet with salt and pepper.
3. Lightly oil the grill grates and place the salmon fillet skin-side down. Grill for about 4-5 minutes per side or until cooked through. Remove from heat and let rest.
4. In a large salad bowl, combine the mixed salad greens, cucumbers, cherry tomatoes, red onions, bell peppers, and fresh dill.
5. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper to make the dressing.
6. Flake the grilled salmon into bite-sized pieces and add it to the salad.
7. Drizzle the dressing over the salad and gently toss to combine.
8. Serve immediately.

Grocery List:
- 6 oz fresh salmon fillet
- 4 cups mixed salad greens
- 1 cucumber
- 1 cup cherry tomatoes
- 1 small red onion
- 1 small bell pepper
- Fresh dill
- Lemon juice
- Extra virgin olive oil
- Salt and pepper

Estimated Calories per Serving: Approximately 300 calories per serving.

Recipe 3: Vegetable Pasta with Shrimp

Ingredients:
- 6 oz whole wheat spaghetti
- 8 oz raw shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 cup diced zucchini
- 1 cup diced bell peppers (assorted colors)
- 1 cup cherry tomatoes, halved
- 1/4 cup chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste

Cooking Instructions:
1. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
3. Add the shrimp to the skillet and cook until they turn pink, about 2-3 minutes per side. Remove the shrimp from the skillet and set aside.
4. In the same skillet, add the diced zucchini and bell peppers. Sauté until slightly softened, about 3-4 minutes.
5. Return the cooked shrimp to the skillet, then add the cherry tomatoes and chopped basil. Cook for an additional 2 minutes until the tomatoes slightly soften.
6. Add the cooked spaghetti to the skillet and toss everything together until well combined.
7. Season with salt and pepper to taste. Sprinkle grated Parmesan cheese on top.
8. Serve hot.

Grocery List:
- 6 oz whole wheat spaghetti
- 8 oz raw shrimp (peeled and deveined)
- 2 cloves garlic
- 1 small zucchini
- 1 small bell pepper (assorted colors)
- 1 cup cherry tomatoes
- Fresh basil
- Grated Parmesan cheese
- Olive oil
- Salt and pepper

Estimated Calories per Serving: Approximately 400 calories per serving.