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DINNERS FOR YOUR WEEK, PRESENTED BY:

THIS WEEKS DINNERS:

Smashed Burger Tacos w/Applesauce Cups

Smash Burger Ing
Smashed Burger Tacos w/Applesauce Cups 6 Servings
Calories: 463, Saturated Fat: 7g, Trans Fat: 0g, Sodium: 580mg, Carbohydrates: 23g, Sugars: 0g, Protein: 27g

1 1/2 lb Turkey Burgers (Jennie-O)

6 Low Carb Tortillas

12 Hamburger Dill Chips

6 Cheddar Cheese Slices

8 oz Shredded Lettuce

6 (4 oz) Sugar Free Applesauce Cups

1 1/2 tsp Mrs. Dash Salt

3/4 tsp Black Pepper

3/4 cup G Huges Sugar Free Secret Burger Sauce

Season the burger patty with salt and pepper (and garlic powder if desired). Lay tortillas flat on a sheet pan. Place a patty onto each tortilla and press it into a thin layer that covers the entire tortilla. If you like grilled onions, press a thin layer of minced onion on top of the beef before cooking. Preheat a skillet over high heat. Spray the pan with cooking spray and make sure it's hot. Place the tortillas meat side down on top of the skillet using a spatula to smash/flatten it. Cook for 1-2 minutes per side, then flip and top with slice of cheese. Cover with a lid for a few seconds to melt cheese. Remove from heat and add the toppings and enjoy!

Chicken Tortilla
Casserole

Chicken Chili Casserole Ing
Chicken Tortilla Casserole 6 Servings
Calories:255, Saturated Fat: 6g, Trans Fat: 0g, Sodium: 730 mg, Carbohydrates: 11g, Sugars: 3g, Protein: 19g

1 1/2 cans (10.5 oz) Low Sodium Cream of Mushroom Soup

1 1/2 cups 1% Milk

2 cups Frozen Diced Cooked Chicken

1 1/2 (4 oz) cans Chopped Green Chiles

2 (6-inch) Corn Tortillas, cut into strips

2 1/2 cups Shredded Cheddar Cheese

Preheat oven to 350 degrees. Cook chicken according to package directions. In a bowl, combine mushroom soup, milk, chicken, and green chiles. Pour 1/3 of the soup mixture into the bottom of a 2-quart baking dish that has been coated with cooking spray. Layer half the tortilla strips. Spread 1/3 of the soup mixture on top of the tortillas. Sprinkle on half the cheese. Repeat layers of tortilla strips and soup mix and end with cheese on top. Bake for 20 minutes, or until bubbly on top. Enjoy!

Ham, Tomato, and Basil Pasta

Ham, tomato, & Basil Pasta Ing
Ham, Tomato, and Basil Pasta 6 Servings
Calories: 347, Saturated Fat: 3g, Trans Fat: 0g, Sodium: 664 mg, Carbohydrates: 40g, Sugars: 4g, Protein: 19 g

1 1/2 lb Whole Grain Pasta

1 1/2 Tbsp Minced Onion (add more if desired)

4 1/2 tsp Minced Garlic

1 lb Grape or Cherry Tomatoes

3 Tbsp Oil

1 1/2 tsp Paprika

8 slices of Ham, chopped

3/4 cup loosely packed Basil Leaves, chopped

Salt & Pepper, to taste

Bring a large pot of salted water to a boil. Add pasta and cook al dente or until pasta is slightly undercooked. While pasta is cooking, ad black pepper, minced onion, and garlic to a large skillet with olive oil. Turn the heat on medium and cook about 2-3 minutes. Add tomatoes and cook 5 minutes, they should keep their shape. Add paprika and stir gently. Adjust seasonings with salt and pepper and set aside. Drain hot pasta and divide into plates. Top with chopped ham and pour the tomato sauce over. Add basil leaves and serve with grated parmesan cheese if desired. Enjoy!

NEXT WEEKS DINNERS:

One Pot Meatball
Stroganoff

SHC One Pot Meatball Strognoff
One Pot Meatball Stroganoff 4 Servings
Calories: 491 Saturated Fat: 8g, Trans Fat: 0g, Sodium: 1682mg, Carbohydrates: 47g, Sugars: 5g, Protein: 29g

8 oz Wide Egg Noodles

16 oz Turkey Meatballs

5 oz Fresh Mushrooms, pre sliced

2 Tbsp Minced Onion

32 oz Low Sodium Beef Broth

1 tsp Freeze Dried Garlic

2 tsp Paprika

1/2 tsp Salt

Cooking Spray

1 1/3 cups Light Sour Cream

Spray your largest frying pan with cooking spray, add minced onions and sliced mushrooms. Set over high heat and sauté, stirring continually. Once browned, remove onions and mushrooms from pan and set aside. Cook meatballs in microwave according to package directions. Add beef broth, garlic, noodles, paprika, salt, black pepper and meatballs to frying pan. Mix -ensure noodles are covered by broth the best you can. Cover with a lid and bring to boil over high heat. Add mushrooms and onions back to noodle mixture & stir. Reduce heat to medium and continue to cook until noodles are al dente. Once noodles are done, fold in the sour cream and heat through. Once heated through, remove from heat and serve, Enjoy!

Ground Beef Orzo & Spinach

Beef Orzo Ing
Ground Beef Orzo & Spinach 4 Servings
Calories: 392, Saturated Fat: 7g, Trans Fat: 0g, Sodium: 520 mg, Carbohydrates: 35g, Sugars: 4g, Protein: 28g

1 lb Ground Beef or Pork

1 cup Orzo Pasta

3 Tbsp Dried Minced Onion

3 tsp Minced Garlic

1 (14.5 oz) can Diced Tomatoes with Herbs

2 cups Low-Sodium Beef Broth


2 cups Fresh Spinach (or other greens)

3 Tbsp Oil

1 tsp Italian Seasoning

Salt & Pepper, to taste

In a large skillet over medium heat, add the ground beef & minced onion to the skillet and season with salt and pepper. Cook until browned (6-8 minutes). Stir in minced garlic and canned tomatoes; simmer for 2-3 minutes. Add orzo and beef broth; bring to a boil then reduce heat to simmer for 10-12 minutes. Stir in fresh spinach and Italian seasoning until spinach wilts (about 1 minute). Enjoy!

Broccoli Cheddar
Chicken Bake

Chicken & Broccoli Bake Ing
Broccoli Cheddar Chicken Bake 6 Servings
Calories:252, Saturated Fat: 8g, Trans Fat: 0g, Sodium: 621 mg, Carbohydrates: 11g, Sugars: 1g, Protein: 16g

2 Tbsp Butter, melted

2 cups Frozen Grilled Chicken

2 1/4 cups Low-Sodium Chicken Broth

1 1/4 cups dry Minute White Rice

10 oz Frozen Broccoli

10 oz can Cream of Chicken Soup

1/2 cup Plain Greek Yogurt

1/2 cup Milk

2 cups Cheddar Cheese

Preheat the oven to 350. Cook chicken according to package directions, dice into bite sized pieces. Cook Broccoli according to package directions, cut into bite sized pieces. Lightly grease a 9x13 casserole dish and add all ingredients to large bowl and mix, leaving out 1/2 the cheese. Before covering, top with the remaining cheese. Cover and bake for 20 minutes. Remove from oven and uncover, then bake for another 10 minutes. (Makes 6-8 Servings) Enjoy!

LAST 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!

NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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