Heat oven to 375 degrees. Brown meat in heavy medium ovenproof skillet; drain. Stir in frozen vegetables and gravy. Combine potatoes and Velvetta; spread over meat mixture. Bake 20-25 minutes or until heated through and lightly browned. Enjoy!
In small bowl, combine mayo with jelly for dressing; set aside. Arrange salad greens on serving platter, then top with chicken, apple and mayo mixture. Enjoy!!
Heat large nonstick skillet over medium heat until hot. Add ground turkey; cook 8-10 minutes, breaking into 3/4- inch crumbles and stirring occasionally. Pour off drippings. Stir in potatoes. Cook 5 minutes, stirring occasionally. Stir in salsa and chilies; continue cooking 8 to 10 minutes or until potatoes are lightly browned, stirring occasionally. Sprinkle with cheese. Let stand 5 minutes. Enjoy!
1 can (10 oz) RoTel Mexican Diced Tomatoes with Lime Juice & Cilantro, drained, divided
6 Tbsp Red Onion, chopped
1 can (16 oz) Rosarita No Fat Traditional Refried Beans
6 Pita Pocket Breads
3/4 cup Shredded Mexican Cheese Blend
4-1/2 cups Shredded Romaine Lettuce
Preheat oven to 450. Place 1/4 cup drained tomatoes in small bowl; set aside. Mix remaining tomatoes and beans in small bowl until combined. Spread evenly onto pita breads. Sprinkle pizzas evenly with cheese. Place on ungreased baking sheets; bake 8 to 10 minutes or until edges of breads are lightly browned and cheese melts, rotating pans halfway through. Top with lettuce, onion, and reserved tomatoes. Enjoy!!
1 1/2 (8.5oz) pkg microwaveable Quinoa & Brown Rice
1 cup Chopped Rotisserie Chicken
1 (10 oz) Grape Tomatoes
Microwave quinoa brown rice bowl according to package directions; set aside to cool slightly. Microwave chicken according to package directions. Toss together salad kit in a large bowl. Add chicken and the cooled quinoa & brown rice; toss to combine. Enjoy!
In large plastic food storage bag, combine marinade with chicken. Let stand 10 minutes. Heat oil in large nonstick skillet. Add vegetables and stir-fry 3 to 5 minutes, or until vegetables are crisp-tender. Add chicken with sauce to vegetables and heat until warmed through, about 2 minutes. Cook rice according to directions on package. Serve chicken and vegetables over the rice. Enjoy!
2 (6.4 oz) Pouch-Chunk Light or Albacore White Tuna in Water
6 Tbsp Buffalo Hot Sauce, or to taste
4 Low Carb Tortillas
1/2 cup Celery, minced
8 oz Shredded Lettuce
4 Tbsp Bolthouse Blue Cheese Dressing
Place tuna in a small bowl. Mix in buffalo hot sauce and celery. Place tortillas on plates. Place 1/2 tuna mixture in center of the tortilla. Top with shredded lettuce and blue cheese dressing. Fold ends over toward the center. Wrap sides tightly in a roll. Slice in half. Enjoy!
Heat oven to 425 F. Toss bell peppers, onion, broccoli and olive oil together in a large bowl until coated. Season with salt. Arrange vegetables and chicken in a single layer on rimmed baking sheet. Bake flipping halfway through, until vegetables are tender, and chicken is fully heated through, about 15 to 20 minutes. Cook rice according to package directions. Serve chicken over rice. Enjoy!!
NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!
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