Make enough for leftovers


EXTRA MEAT No need to worry about dinner tomorrow. Top chopped romaine with toasted walnuts and sliced chicken or steak for a crisp summer salad.


EXTRA VEG Use veggies for a great next-day sandwich. Drizzle grilled vegetables with balsamic vinegar and olive oil and place on a toasted roll. Top with Swiss cheese and a swipe of honey mustard.


PROTEIN PACKED


GRILLED SAUSAGES AND BEANS We’ve updated old-school franks and beans with chicken sausage and cannellini beans for a family-friendly, wholesome meal that’s easy on your wallet.


PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 4


1 (16 oz) pkg Italian chicken sausage 2 (14.5 oz) cans cannellini beans ½ bunch parsley


1 lemon ½ cup diced red onion 3 tbsp olive oil


STEP 1 Grill the sausage over medium-high heat for 10 min., turning occasionally. Meanwhile drain and rinse the beans. Chop the parsley. Juice the lemon. STEP 2 Set the beans, parsley, and red onion in a bowl with juice from the lemon and olive oil. Toss to combine and season with salt (in moderation) and pepper to taste. STEP 3 Spoon the bean salad onto a large platter and set the cooked sausage on top.


Tip Add diced celery for extra crunch.


Per serving: 335 calories, 11g fat, 2g saturated fat, 0mg cholesterol, 12mg sodium, 46g carbohydrate, 11g fiber, 2g sugar, 15g protein


JUNE/JULY 2017 113


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