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DINNERS FOR YOUR WEEK, PRESENTED BY:

THIS WEEKS DINNERS:

Lemon Dijon Chicken w/Potatoes

Ing Lemon CHicken Dijon
Lemon Dijon Chicken w/Potatoes & Green Beans 6 Servings
Calories:257, Saturated Fat: 2g, Trans Fat: 0g, Sodium: 623mg, Carbohydrates: 11g, Sugars: 1g, Protein: 34g

6 Grilled Ready Chicken Breast Fillets

1 1/2 Tbsp Olive Oil

3 tbsp Lemon Juice

1 1/2 tsp Minced Garlic

1 1/2 tsp Dried Basil Leaves

2 1/2 (10.8 oz) bags Frozen Roasted Red Potatoes & Green Beans

1 1/2 Tbsp Dijon Mustard

Whisk together all ingredients except chicken breasts. Place chicken breasts in a microwave safe dish and spoon prepared sauce over fillets. Prepare according to microwave directions on Grilled and Ready product packaging. Microwave potatoes & green beans according to package. Eat chicken with potatoes on the side. Enjoy!

Curried Coconut Chicken & Rice

Coconut Curried Chicken Ing
Curried Coconut Chicken & Rice 6 Servings
Calories: 403, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 458 mg, Carbohydrates: 39g, Sugars: 12g, Protein: 25g

2 (10 oz) cans Chicken, drained

2 tsp Freeze Dried Garlic

14 oz can Lite Coconut Milk

14.5 oz can Stewed Tomatoes

8 oz can Tomato Sauce

3 Tbsp Sugar

1 1/2 Tbsp Canola Oil

2 Tbsp Curry Powder

1/2 Yellow Onion, sliced

Salt & Pepper, to taste

2 (17.3 oz) bags Uncle Ben's Ready Rice

In a large skillet, heat oil and curry powder over medium-high heat for two minutes. Stir in onions and garlic for one minute. Add chicken, lightly coat with curry oil. Reduce heat to medium and cook for 10 minutes. Add the coconut milk, tomatoes, tomato sauce and sugar into the pan, and stir to combine. Cover and simmer, for 20-30 minutes, stirring occasionally, add salt and pepper to taste. Cook rice according to package directions. Enjoy with favorite fruit on the side!

Enchilada Wings w/Fiesta Baked Beans

Enchilada Wings Ing
Enchilada Wings w/Fiesta Baked Beans 6 Servings
Calories:381, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 1302mg, Carbohydrates: 28g, Sugars: 4g, Protein: 26g

1 (8 oz) can Tomato Sauce

1 pkg McCormick Enchilada Sauce Mix, divided

1/4 cup Light Sour Cream

2 Tbsp Milk

2 lb Frozen Chicken Wings

1 cup Shredded Cheese

2 Tbsp Fresh Cilantro, chopped

15.1 oz Bush's Taco Fiesta Black Beans

Preheat oven to 450 degrees. Mix tomato sauce and 1/2 tbsp of the sauce mix in medium microwavable bowl; set aside. Mix sour cream and milk in small bowl; set aside. Toss chicken wings with remaining 1/2 of sauce mix in large bowl. Arrange wings in single layer on large shallow foil-lined baking pan sprayed with cooking spray. Bake 30 minutes or until chicken is cooked through and skin is crisp. Place wings on large ovenproof serving platter. Microwave tomato sauce mixture on HIGH 2 minutes or until hot. Spoon sauce over wings. Sprinkle wings with cheese. Bake wings 2-3 minutes longer or until cheese is melted. Drizzle wings with sour cream mixture. Microwave beans according to directions on can. Sprinkle wings with cilantro and serve beans on the side. Enjoy!!

Recipe credit: McCormick

NEXT WEEKS DINNERS:

Shrimp & Zucchini Noodles w/Applesauce Cups

Shrimp & Zucchini Noodles Ing
Shrimp & Zucchini Noodles w/Applesauce Cups (4-6) Servings
Calories: 454, Saturated Fat: 3g, Trans Fat: 0g, Sodium: 269mg, Carbohydrates: 26g, Sugars: 12g, Protein: 34g

16 oz Cherry Tomatoes, halved

1 lb Medium Shrimp Peeled & Deveined

2 tsp Minced Garlic

1 1/2 bags (12 oz) Veggie Spirals Zucchini

1/2 cup Canned Corn Kernels

1/4 cup + 2 Tbsp Olive Oil

1/4 cup Apple Cider Vinegar

3 Tbsp Lemon Juice

2 (10.8 oz) 1 Tbsp Sugar

Kosher Salt & Pepper, to taste

4 (4 oz) cups Unsweetened Applesauce

Preheat oven to 400 degrees. To make the vinaigrette, whisk together 1/4 cup olive oil, apple cider vinegar, lemon juice, and sugar in a small bowl; set aside. Spray a baking sheet with cooking spray. Place shrimp and tomatoes in a single layer onto the prepared baking sheet. Add 2 Tbsp olive oil, garlic, salt and pepper, to taste. Gently toss to combine. Place into oven and roast just until the shrimp is pink, firm and cooked through, about 6-8 minutes. Place bag of frozen zucchini on a microwave safe dish. Microwave on high for 6-7 minutes. Gently peel tab open, drain excess water. Place zucchini noodles in a large bowl; top with shrimp, tomatoes and corn. Pour lemon vinaigrette on top of the salad and gently toss to combine. Serve immediately with applesauce on the side. Enjoy!

Japanese Chicken & Cabbage Ramen

Japanese Ramen Noodles
Japanese Chicken & Cabbage Ramen 6 Servings
Calories: 304, Saturated Fat: 1g, Trans Fat: 0g, Sodium: 1002mg, Carbohydrates: 44g, Sugars: 3g, Protein: 20g

6 cups Chicken Broth

3 Tbsp Soy Sauce

3/4 tsp Garlic Powder

3/4 tsp Ground Ginger

1 1/2 bundle Simply Asian Japanese Style Ramen

12 oz Cabbage Slaw

1 1/2 tsp Oilve Oil

Salt & Pepper, to taste

16 oz Cooked Chicken

Heat the vegetable oil in a large frying pan over medium heat. Add the cabbage a handful at a time and sauté each addition until slightly softened before adding more. Once all the cabbage has been added, continue cooking until tender, 6 minutes, then season to taste with salt and freshly ground black pepper. Pour broth in large saucepan. Add soy sauce, garlic powder and ground ginger. Bring to a boil on medium-high heat. Stir in Ramen noodles and chicken. Cook 5 to 7 minutes or until noodles are tender, stirring occasionally. Add the cabbage to the ramen, stir and Enjoy!

Smoked Turkey Sausage w/Mustard Sauce & Veggies

New Smoked Turkey Sausage Ing
Smoked Turkey Sausage w/Mustard Sauce & Veggies (4-6) Servings
Calories:308, Saturated Fat: 3g, Trans Fat: 0g, Sodium: 1207mg, Carbohydrates: 29g, Sugars: 10g, Protein: 17g

13 oz (pre-cooked links) Smoked Turkey Sausage

1 Tbsp Olive Oil

3 Tbsp Light Mayo

1 Tbsp + 1 tsp Honey

2 Tbsp Mustard

2 (10 oz) bags Simply Steam Garden Vegetable Medley

Mix mustard, mayonnaise, and honey together. This is the dipping sauce for the smoked turkey. Heat olive oil over medium heat in a medium skillet. Slice sausage on the bias. Add to skillet. Stir to brown all sides. Cook veggies according to package directions. Once fully browned, serve with Mustard Sauce and veggies. Enjoy!

LAST WEEKS DINNERS:

Italian Baked Pork Chops w/Asparagus

Italian baked Pork Chops Ing
Italian Baked Pork Chops w/Asparagus 6 Servings
Calories:233, Saturated Fat: 1g, Trans Fat: 0g, Sodium: 411 mg, Carbohydrates: 5g, Sugars: 3g, Protein: 40g

6 thick-cut Boneless Pork Chops

1 1/2 cup Italian Salad Dressing (Skinnygirl)

1 cup Light Brown Sugar

Kosher salt & Pepper, to taste

1/4 cup Pesto Sauce

2 (8 oz) bags Frozen Asparagus Sprears

Preheat oven to 400 degrees. Spray a large baking dish with nonstick cooking spray; set aside. Pat pork chops dry with a paper towel. Season pork chops on both sides with salt and pepper. Place pork chops in prepared baking dish. In a large measuring cup or bowl, whisk together dressing, sugar, and mustard. Pour the sauce over the pork chops. Bake uncovered until the pork is slightly pink inside (internal temp of at least 145). If you'd like, put the pork under the broiler for the final 3-4 minutes to give it a bit of a crispy top. Cook the asparagus according to package directions. Serve pork chops (you may spoon some of the sauce on top) with asparagus on the side. Enjoy!

4-Minute Chicken Taco Rice Bowls & Grapes

4-min Taco Ing
4-Minute Chicken Taco Rice Bowls & Grapes 6 Servings
Calories: 345, Saturated Fat: 1g, Trans Fat: 0g, Sodium: 1015mg, Carbohydrates: 38g, Sugars: 5g, Protein: 29g

3 (10oz) bags Steamfresh Riced Cauliflower Spanish Style

1 1/2 (12.5 oz) Canned Chicken, drained

1 1/2 cup Salsa

1 1/2 cup Shredded Cheddar Cheese

1 1/2 lb Grapes, rinsed

Microwave rice according to package instructions. Place rice in individual serving bowls. Divide chicken and salsa and stir into each bowl. Top with cheese. Microwave for approximately 30 more seconds to warm entire dish, if desired. Serve with grapes on the side. Top with additional ingredients of choice. Enjoy!

Whole Wheat Veggie Flatbread Pizza

Whole Wheat Veggie Flatbread Pizza
Whole Wheat Veggie Flatbread Pizza 6 Servings
Calories:219, Saturated Fat: 2g, Trans Fat: 0g, Sodium:348mg, Carbohydrates: 20g, Sugars: 4g, Protein: 14g

6 Whole Wheat Flatbreads

1 cup Low Sugar Marinara Sauce

2 (8 oz) bags Frozen Asparagus

1 cup Shredded Mozzarella

1 cup Crumbled Goat Cheese

1/2 cup canned Julienned Sun-Dried Tomatoes

Preheat oven to 375 degrees. Cook asparagus according to package directions. Spread 2-3 tablespoons marinara evenly over the top of each flatbread, leaving a 1/2-inch border. Arrange 6-7 asparagus pieces fanned out in the center of each flatbread. Top with mozzarella, goat cheese and sun-dried tomatoes. Place into oven and bake for 8-10 minutes, or until the crust is crisp and the cheese is melted on top. Cut pizza into wedges and serve immediately. Enjoy!!

NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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