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Week 1: Dinners
1. Cheesy Chicken & Veggie Pasta
Cook 1 oz whole-wheat pasta and toss with 1 package Green Giant Steamers Digestive Health Frozen Vegetables and 3 oz cooked chicken. Garnish with 1 Tbsp Parmesan cheese

2. Cajun Chicken with Colorful Couscous Salad
Prepare 1/2 cup couscous according to package directions. Meanwhile place 1 chicken breast on a greased baking sheet and sprinkle on 1/2 tsp Cajun seasonings. Bake at 375 degrees until cooked through. Combine 1/2 cup corn, 1/2 red bell pepper, 2 Tbsp chopped onions & chopped fresh basil in a small bowl, seasoning with salt and pepper if desired. Serve chicken over couscous with the veggies on top. 

3. Walnut-Apple Salad with Chicken
Combine 3 cups lettuce, 1 sliced apple, 1/4 cup diced onion, 1/2 oz chopped walnuts, 3 oz cooked chicken, 1 oz feta cheese & 2 Tbsp balsamic vinaigrette in a large bowl and serve.

4. Pork Chop with Balsamic Brussels Sprouts & Brown Rice
Season one pork chop as desired, then broil until cooked through. Meanwhile cook 1/2 slice of chopped bacon in a small skillet, then add 1 cup Brussels sprouts. Brown the Brussels sprouts, then add 1 Tbsp balsamic vinegar. Season with 1/4 tsp black pepper. Serve with the pork chop and 1/2 cup cooked brown rice

5. Steak & Arugula Supper Salad
Combine 3 cups arugula, 1 sliced pear, 1 oz feta cheese, 1/4 cup sliced onions, 3 oz cooked steak (sliced) & 2 Tbsp balsamic vinaigrette in a large bowl. Serve with a whole-grain roll

6. BBQ Pork 'n Veggies
Heat 1 package Green Giant Healthy Heart Blend Frozen Vegetables according to package directions. Reheat 3 oz of cooked pork (shredded) with 2 Tbsp BBQ sauce and serve. 

7. Hot Chicken Sub Melt
Cook 1/2 chopped bell pepper, 1/2 chopped small onion & 1 sliced banana pepper in a skillet with 1/2 tsp olive oil until veggies start to brown, then add 3 oz cooked chicken to heat through. Top with 1 slice provolone cheese. Once melted, pile on a toasted hoagie bun