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.