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Week 1: Lunches
1. Shrimp Caesar Salad
Thaw 3 oz frozen, ready-to-eat shrimp under cool running water. Combine 3 cups romaine, 1 serving Caesar dressing, 1 Tbsp Parmesan cheese, 1 chopped tomato & 1 Tbsp chopped red onion. Serve with a whole-grain roll

2. BBQ Chicken Pita with Tangy Coleslaw
Fill 1 whole-wheat pita with 1/2 cup drained prepared coleslaw, 3 oz of shredded cooked chicken or pork & 1 Tbsp BBQ sauce

3. Tilapia with Hearty Vegetables
Heat 1 package Green Giant Healthy Weight Blend Frozen Vegetables according to package directions. Serve over 3 oz cooked tilapia

4. Very Veggie Hummus Wrap
Spread 1 oz hummus inside a tortilla, then add 1 oz feta cheese and 1 cup assorted veggies of choice. 

5. Potato Salad with Warm Bacon Dressing
Cook 1/2 slice chopped bacon in a skillet, then set aside, reserving grease. Add 1 Tbsp onion and cook until soft. Add 1 cup chopped, roasted potatoes and 1/2 cup chopped green beans, along with 1 Tbsp cider vinegar. Toss well, then transfer to a plate. Top with the bacon, 1 chopped hard-boiled egg & 1/2 oz cubed Swiss cheese. Season as desired. 

6. Grownup Grilled Cheese and Tomato-Basil Soup
Spread 1/2 tsp butter on 2 slices of whole-grain bread, then spread 1 tsp jam or Dijon mustard on the opposite side.  Top with 1 slice provolone cheese and grill until crispy and brown on both sides. Heat 1 serving prepared tomato soup and top with 1 Tbsp each of chopped basil or flat-leaf parsley

7. Portobello Pepperoni Pizzas
Spritz 2 portabella mushroom caps with cooking spray, then sprinkle 1/2 tsp Italian herbs on the inside. Broil for a few minutes, until the mushrooms start to darken. Pour off any liquid, and divide 1/2 cup marinara sauce between the two mushrooms. Top with 1/4 cup part-skim mozzarella cheese and 4 slices chopped pepperoni. Broil until the cheese has melted.