Article
Week 3: Dinners
1. Shrimp & Veggie Alfredo Pasta
Heat 1 package Green Giant Healthy Vision Blend Frozen Vegetables according to package directions. Meanwhile, cook 1 oz whole-grain pasta, adding 3 oz frozen, ready-to-eat shrimp during the last minute of cooking. Combine all ingredients in a bowl, then stir in 2 Tbsp reduced-fat cream cheese. Top with 1 tsp Parmesan cheese

2. Almond-Crusted Chicken with Broccoli and Rice
Mix 1 Tbsp flour and 1/4 tsp pepper. Dip 1 (3-oz) chicken breast first into the flour mixture, then 1 beaten egg white, then 2 Tbsp almonds and 1 tsp Parmesan. Bake on a greased baking sheet at 350 until cooked through. Meanwhile, cook 1 cup broccoli and reheat 1/2 cup cooked brown rice

3. Quick Tuna Casserole
Prepare 1 oz whole-grain pasta and 1 package Green Giant Digestive Health Blend Frozen Vegetables according to package directions. Drain pasta and combine with 3 oz drained canned tuna, 1 Tbsp reduced-fat cream cheese & 1 Tbsp shredded Cheddar cheese; serve.

4. Chili Mac 'n Cheese
Prepare 1 oz whole-grain pasta according to package directions, reserving one Tbsp of the cooking water. Combine 1 serving canned chili and 2 Tbsp each Greek yogurt & shredded Cheddar cheese; heat through. Mix in the macaroni and reserved cooking water. Serve with a side of spinach salad

5. Smashed Potato with Beef and Mushrooms
Bake 1 small potato until tender. Cook 4 oz sliced beef in a skillet with 1/2 tsp olive oil until no longer pink. Season with salt & pepper; set aside. Add 1 cup sliced mushrooms and 1/2 tsp dried herbs to the empty pan, browning mushrooms. Add 2 Tbsp vegetable broth and 1 cup kale; cook until wilted. Return meat to the pan to heat through. Slice potato in half and smash it; serve meat and veggies on top.  

6. Southwest Shrimp Burrito
Cook 3 oz frozen, ready-to-eat shrimp in a skillet. Sprinkle on 1/2 tsp taco seasoning and cook until heated through. Add the shrimp to a whole-grain tortilla, then top with 2 Tbsp chopped onions, 1 chopped banana pepper & 1/4 of an avocado. Garnish with cilantro

7. 5-Minute Black Bean Soup
Combine 1 cup canned black beans, 1/4 cup salsa, a cup diced tomatoes, 1/2 cup cooked brown rice & 1/2 cup vegetable broth and heat through. Top with 1/4 of an avocado