Lemon-Basil Penne with Squash
Prepare pasta according to package directions; drain. Toss hot pasta with remaining ingredients and serve.
Maple-Dijon Salmon with Broccoli and Couscous
Put salmon on foil-lined cookie sheet. Mix maple syrup with mustard and spread on salmon. Broil for 8 to 12 minutes, until
an instant-read thermometer reaches 145°F when inserted into thickest part. Prepare couscous according to package directions,
and steam broccoli. Drizzled meal with olive oil and lemon juice.
Chicken with Garlic Potatoes and Green Beans
Grill or bake chicken until an instant-read thermometer reaches 165°F when inserted into thickest part. While chicken is cooking, in a pan, sauté garlic and oil for 1 minute. Add potato cubes and onion and cook for about 10 minutes, until potatoes are almost tender. Add green beans and cook an additional 7 minutes; serve as a side with chicken.
Grilled Steak and Blue Cheese Salad
Grill steak until medium or until an instant-read thermometer reaches 160°F when inserted into thickest part. In a medium
bowl, toss remaining ingredients; plate and top with sliced grilled steak.
Chicken-Pesto Sandwich with Tomato Salad
Grill or bake chicken breast until an instant-read thermometer reaches 165°F when inserted into thickest part. Spread pesto
on both halves of roll; place chicken between halves to create sandwich. Toss tomatoes, pine nuts and dressing, and serve
on the side.
Parmesan Pasta with Asparagus and White Beans
Prepare pasta according to package directions. In a pan, sauté olive oil, minced garlic and asparagus for 4 minutes. Add white
beans and cook for another 4 minutes. Toss cooked pasta with asparagus mixture and grated Parmesan.
Black Bean and Zucchini Quesadillas
In a pan, sauté zucchini, finely chopped, black beans, olive oil and cumin for 5 minutes. Place 1/2 zucchini mixture and cheddar
cheese on 2 whole-wheat tortillas. Fold in half and put into pan until cheese melts and tortilla is toasted (about 3 minutes
per side). Top with salsa and serve.
Spinach and Ricotta Frittata with Italian Salad
Spray a skillet with cooking spray and cook baby spinach until wilted, about 2 minutes. Stir in eggs and egg whites, scrambled,
ricotta cheese and a dash of salt and pepper. Cook over medium heat without stirring for 4 minutes; flip frittata and cook
for an additional 2 minutes. Toss romaine lettuce with pine nuts salad dressing. Serve frittata with salad on the side.
Cilantro-Lime Chicken Fajitas
Sauté onions, bell peppers, chicken strips, garlic clove and cumin in olive oil for 6 to 8 minutes, until peppers are tender
and chicken is cooked through. Add cilantro and juice of 1 lime, and toss. Place tortillas on a plate and top with chicken
Shrimp Fried Brown Rice with Veggies
Sauté brown rice, sesame oil, soy sauce, garlic clove and ginger in a pan for 3 minutes. Add shrimp and stir-fry vegetables, and cook for an additional 10 minutes until vegetables are heated.