What's for Dinner?...
SOLVED!

We get it! Life is busy, so we've come up with a solution for QUICK and EASY Dinners in 3 Simple Steps! Here's How It Works:

STEP 1:   Scroll through the meal plans for this week.

STEP 2:   Head to the store after work & grab the ingredients.

STEP 3:   Click on the meal to see the directions and Enjoy!

DINNERS FOR YOUR WEEK PRESENTED BY:

THIS WEEKS DINNERS:

Pesto Shrimp w/Strawberry Greek Yogurt

Pesto Shrimp Ing
Pesto Shrimp w/Strawberry Greek Yogurt 6 Servings
Calories:320, Saturated Fat: 2g, Trans Fat: 0g, Sodium: 780 mg, Carbohydrates: 9g, Sugars: 5g, Protein: 31g

2 Tbsp Olive Oil

1 lb Large Raw Shrimp, peeled and deveined

1 lb Grape Tomatoes

Kosher salt & Pepper, to taste

1/4 cup Pesto Sauce

1 Lemon, cut into wedges

4 (5.3 oz) Too Good Greek Yogurt

Heat half of the oil in a large skillet over medium-high heat. Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until busted. Set aside. To the same pan add the remaining oil. Sauté the shrimp until almost opaque, around 3-4 minutes. Season with a pinch of salt and pepper, then stir in the pesto sauce and busted cherry tomatoes. While the pan is still on the heat, cook for 1-2 minutes more, or until the shrimp is pink and curled. Serve immediately with the yogurt on the side. Enjoy!

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!

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!!

NEXT WEEKS DINNERS:

Hawaiian Sweet & Sour Sausage w/Riced Cauliflower

Hawaiian Pineapple & Sausage ING
Hawaiian Sweet & Sour Sausage w/Riced Cauliflower (6 Servings)
Calories: 297, Saturated Fat: 6g, Trans Fat: 0g, Sodium: 691 mg, Carbohydrates: 24g, Sugars: 17g, Protein: 11g

1 cup No Sugar Added Sweet & Sour Sauce

20 oz Frozen Peppers & Onions

1 (14 oz) Hillshire Farms Smoked Sausage

20 oz Frozen Riced Cauliflower Rice

1 (8 oz) can No Sugar Added Pineapple Chunks

Cut sausage into 1/2" slices. Heat large non-stick skillet on medium-high for 3 minutes. Add sausage, peppers and onions; cook, stirring constantly 6-7 minutes or until vegetables are crisp-tender. Stir in pineapple and sauce; cook 1-2 minutes or until heated through. Cook the riced cauliflower according to directions. Serve sausage mixture over the rice. Enjoy!

Chicken Fajita
Pasta

SHC Fajita Pasta
Chicken Fajita Pasta (6 Servings)
Calories: 402, Saturated Fat: 4g, Trans Fat: 0g, Sodium: 1131mg, Carbohydrates: 42g, Sugars: 4g, Protein: 42g

24 oz Cooked Chicken Breast

1 1/2 (1.27 oz each) pkgs Fajita Seasoning

1/4 cup + 2 Tbsp Water

20 oz bag Frozen Peppers & Onions

12 oz Protein Pasta
1 1/2 cups Mexican/Fiesta Shredded Cheese


3/4 cup Light Sour Cream

3 Tbsp Oil

Fill a medium pot 2/3 way full of water. Bring to a boil. Meanwhile, add the frozen onions & peppers & frozen chicken to a lightly oiled frying pan and cook over medium heat until they're tender, 4-6 minutes. Water should now be boiling. Add pasta & salt (if desired) to the boiling water. Set timer for 8 min. Add fully cooked chicken pieces, water and fajita seasoning to veggies. Stir together. Cover with a lid. Check pasta. When al dente, drain and add to veggies along w/ cheese and sour cream. Simmer over medium low heat, stirring to combine and melt cheese. Remove from heat and 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!

LAST WEEKS DINNERS:

Teriyaki Chicken
Stir-Fry

TERIYAKI CHICKEN STIR FRY
Teriyaki Chicken Stir-Fry (6 Servings)
Calories:190, Saturated Fat: 1g, Trans Fat: 0g, Sodium:483mg, Carbohydrates:10g, Sugars: 7g, Protein: 29g

52.2 oz Stir Fry Vegetables (with sauce packet)

22 oz Cooked Chicken Breast Strips

Two Bags into one meal! Teriyaki Chicken Stir-Fry in a flash! Just cook the stir fry according to the package directions (normally it’s just heating the sauce and veggies in a skillet on the stove). Cook the chicken according to package directions. Toss the hot grilled chicken strips into the stir fry vegetables. Enjoy!

Cheesy Ground Beef Southwest Salad

SHC Cheesy Ground Beef Southwest Salad
Cheesy Ground Beef Southwest Salad (6 Servings)
Calories:365, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 983mg, Carbohydrates: 17g, Sugars: 6g, Protein: 33g

1 1/2 lb Lean Ground Turkey

1 packet Taco Seasoning

1 lb Grape Tomatoes

2 (10.3 oz) bags Southwest Salad Kit

12 oz Shredded Cheese

To prepare this easy family favorite meal you simply ground the beef on the stovetop until browned, and then add in the taco seasoning. Next, you mix the beef with the two bags of salad contents, tomatoes, and cheese. Enjoy!!

BBQ Pork Street
Tacos

BBQ Pork Street Tacos
BBQ Pork Street Tacos 6 Servings
Calories:342, Saturated Fat: 0g, Trans Fat: 0g, Sodium: 429mg, Carbohydrates: 37g, Sugars: 4g, Protein: 27g

24 oz Package Pulled Pork

12 Corn Tortillas

1/2 chopped Red Onion

3/4 bunch Cilantro, chopped

1 1/2 cup Queso Fresco Crumbling Cheese

1 1/2 (15 oz) cans Whole Kernal Corn

Warm up the BBQ Pork as per the directions on the package. Take a plate that is safe for the microwave. Place a stack of corn tortillas on the plate and cover with a damp paper towel. Run the microwave for 40 seconds on high. Serve warmed pork in tortillas garnished with corn, cheese, onion, and cilantro. Enjoy!

*NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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