SALAD WITH CHICKPEAS AND AVOCADO
PREP TIME 10 MIN. – COOK TIME 0 MIN. READY IN 10 MIN. – SERVINGS 4
½ cup jarred salsa verde 2 tbsp light mayonnaise 1 tbsp lime juice 2 tbsp flaxseed 2 tbsp sesame seeds 2 avocados
CHICKEN WITH PEAS AND MUSHROOMS
PREP TIME 3 MIN. – COOK TIME 12 MIN. READY IN 15 MIN. – SERVINGS 4
3 tbsp all-purpose flour 1 lb boneless, skinless thin-sliced chicken breast cutlets 2 tbsp olive oil 1 (8 oz) pkg Nature’s
Promise Organic Sliced White Mushrooms
1 tbsp minced garlic 1/3 cup low-sodium chicken broth 1 cup frozen peas
STEP 1 Place the flour in a large dish. Season the chicken with salt and pepper, then coat in flour. STEP 2 In a 12-inch nonstick skillet, heat the oil on medium-high. Add chicken and cook 2 min. per side, until browned. Transfer to a plate. To skillet, add the mushrooms and garlic. Cook 3 min., stirring often. Sprinkle in any remaining flour from dish. Cook 30 sec., stirring often. STEP 3 Stir in the broth. Heat to a boil on high, scraping up any browned bits. Add the peas. Season with salt and pepper. Return chicken to skillet. Reduce heat to medium. Cover skillet and cook 3 min., until chicken is cooked through.
PER SERVING: 260 CALORIES, 10G FAT, 2G SATURATED FAT, 83MG CHOLESTEROL, 97MG SODIUM, 12G CARBOHYDRATE, 2G FIBER, 2G SUGAR, 30G PROTEIN
1 (5 oz) pkg baby kale 1 (15.5 oz) can low-sodium chickpeas, drained and rinsed 1½ cups grape tomatoes
STEP 1 In a large bowl, whisk together the salsa verde, mayonnaise, and lime juice. STEP 2 In a shallow bowl, combine the flaxseeds and sesame seeds. Season with pepper. Cut each avocado in half lengthwise, removing flesh from peel and pit. Roll each avocado half in seed mixture, pressing to adhere. STEP 3 Add the baby kale, chickpeas, and grape tomatoes to bowl with dressing. Toss to combine. Season with salt and pepper to taste. Divide among 4 serving bowls. Top each with a wedge of avocado.
PER SERVING: 330 CALORIES, 23G FAT, 3G SATURATED FAT, 0MG CHOLESTEROL, 340MG SODIUM, 29G CARBOHYDRATE, 15G FIBER, 4G SUGAR, 9G PROTEIN
PASTA WITH BROCCOLI PESTO
PREP TIME 5 MIN. – COOK TIME 10 MIN. READY IN 15 MIN. – SERVINGS 6
1 lb whole-grain rotini 2 cups frozen chopped broccoli 1 cup fresh basil
½ cup grated Parmesan 1 small clove garlic ¼ cup olive oil 1 tbsp lemon juice
STEP 1 Cook the rotini according to package directions, reserving 1 cup cooking liquid before draining. STEP 2 Meanwhile, microwave the broccoli 2 min., until thawed. Add to a food processor, along with the basil, Parmesan, and garlic. Pulse until very finely chopped. Add the oil and lemon juice. Pulse until mostly smooth. Season with salt to taste. STEP 3 In a large bowl, toss the cooked pasta with the pesto. Add reserved cooking liquid ¼ cup at a time, as needed. Season with salt and pepper to taste.
PER SERVING: 367 CALORIES, 13G FAT, 2G SATURATED FAT, 6MG CHOLESTEROL, 133MG SODIUM, 57G CARBOHYDRATE, 11G FIBER, 2G SUGAR, 14G PROTEIN
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