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.