Article
Week 4: Lunches
1. Ruby-Red Beet Salad
Combine 1 cup roasted beets, 1 segmented orange & 1/4 cup sliced onions with 1 tsp red wine vinegar & 1/2 tsp olive oil. Sprinkle with tarragon, black pepper & a pinch of orange zest. Top with 1/2 oz shelled chopped pistachios and 1 oz feta cheese

2. Very Veggie Fried Rice
Heat 1 package Green Giant Antioxidant Blend Frozen Vegetables with Olive Oil Seasoning according to the package directions. Add vegetables, 1/2 cup cooked brown rice & 1/2 tsp low-sodium soy sauce to a pre-heated skillet. Crack 1 egg into the pan and stir until cooked. Transfer to a bowl and sprinkle with 1/2 tsp sesame seeds

3. Toasty Roast Beef Sandwich
Place 2 slices whole-grain bread on a baking sheet. Top one slice of bread with 1/4 cup sliced onions and the other with 3 oz deli roast beef and 1 slice provolone cheese. Broil until cheese has melted. 

4. Lemon & Dill Salmon Roll-up
Mix 2 Tbsp Greek yogurt, 1/2 tsp dried dill, 1/2 clove minced garlic, 1/4 tsp black pepper, 1/2 tsp lemon juice & 1 Tbsp chopped onions together in a small bowl.  Fold in 3 oz cooked salmon, then add to a whole-grain tortilla, along with 1 cup mixed greens. Roll up and serve. 

5. Chipotle Turkey Pinwheels
Combine 1 Tbsp Greek yogurt, 1 tsp chipotle pepper & 1 tsp orange marmalade in a small dish, then spread the sauce down the middle of a whole-grain tortilla. Top with 3 oz deli turkey and 2 leaves Romaine lettuce, then roll up and slice.

6. Terrific Turkey & Rice Bowl
Reheat 1/2 cup cooked brown rice and 3 oz cooked ground turkey, then top with 1 cup assorted vegetables, 1/4 cup salsa, 2 Tbsp shredded Cheddar cheese & 1 Tbsp Greek yogurt

7. Fresh Rosemary Chicken Salad
Combine 1 tsp fresh rosemary, 1 Tbsp chopped onion, 1 Tbsp Greek yogurt, 1/2 tsp lemon juice & 1 Tbsp dried cranberries. Then fold in 3 oz chopped cooked chicken and 1/2 oz chopped pecans. Top 3 cups mixed greens with the chicken mixture, along with 1/2 cup halved grapes. Serve with 1 serving whole-grain crackers