What's for Dinner?...
SOLVED!

DINNERS FOR YOUR WEEK, PRESENTED BY:

STEP 1: Scroll through the meal plans & see what ingredients are needed from the food pictures.

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

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

THIS WEEKS DINNERS:

Chicken Caesar Flatbread w/Greek Yogurt

Caesar Flatbread
Chicken Caesar Flatbread w/Greek Yogurt 4 Servings
Calories:468, Saturated Fat: 6g, Trans Fat: 0g, Sodium: 841 mg, Carbohydrates: 22g, Sugars: 2g, Protein: 35g

12 oz Frozen Chicken

4 pieces of Flatbread or Naan

1 cup Romaine Lettuce, chopped

1/2 cup Lite Caesar Dressing

1/2 cup Parmesan Cheese, grated

1/2 cup Croutons

4 (5.2 oz) Greek Yogurt

Olive Oil, for brushing

Preheat your oven to 400°F (200°C). Place the flatbreads on a baking sheet and brush lightly with olive oil. Spread a layer of Caesar dressing over each flatbread. Top with sliced chicken and chopped romaine lettuce. Sprinkle grated Parmesan cheese and croutons on top. Bake for about 10-12 minutes, or until the edges are crispy and the toppings are heated through. Remove from the oven, slice, and serve warm. Serve Greek yogurt cups on the side. Enjoy!

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!

Vegetarian Alfredo Pasta w/Broccoli

Screenshot 2025-12-22 115627
Vegetarian Alfredo Pasta w/Broccoli 4 Servings
Calories: 459 Saturated Fat: 6g, Trans Fat: 0g, Sodium: 456 mg, Carbohydrates: 57g, Sugars: 8g, Protein: 22g

2 Tbsp Smart Balance Butter

3 tsp Minced Garlic

4 oz Light Cream Cheese

1 cup 1% Milk

1 cup Shredded Parmesan Cheese

1/2 tsp Pepper

1/2 tsp Garlic Powder

1/2 tsp Onion Powder

1 Tbsp Salt

10 oz Frozen Broccoli

8 oz Fettuccine Noodles

Fill a stock pot ¾ full w/ water. Cook Broccoli According to package directions, set aside. Add pasta and salt to boiling water. Cook uncovered, stirring occasionally until al-dente (approx. 8-11 min.) In a medium pot, melt the butter over medium heat. Add the garlic and cook for about 2 minutes, stirring constantly, taking care not to let the garlic burn. Add light cream cheese and let it sit for a few minutes until it's warm and melty. Whisk the butter and cream cheese mixture together. It will look curdled at first, but with constant whisking for 2-3 minutes, it should come together to form a smooth, creamy paste. Add the milk gradually, whisking quickly and constantly until each addition is incorporated fully. Stir in the Parmesan cheese, pepper and salt. Stir until the cheese is melted. Cook for 2-3 minutes for a thicker sauce. Add the broccoli and stir. Serve over pasta. Enjoy!

NEXT WEEKS DINNERS:

Creamy One Pot Chicken & Butternut Squash Soup

Butternut Squash Ing
Creamy One Pot Butternut Chicken & Squash Soap (4 Serving)
Calories: 208, Saturated Fat: 2g, Trans Fat: 0g, Sodium: 810 mg, Carbohydrates: 9g, Sugars: 4g, Protein: 28g

1 Tbsp Olive Oil

4 Tbsp Minced Onion

2 tsp Ginger Powder

3 tsp Minced Garlic

3/4 tsp Sea Salt

1/4 tsp Black Pepper

1/2 tsp Thyme Leaves

20 oz (4-5 cups) Cubed Butternut Squash

3/4 cup Coconut Milk

4 cups Chicken Stock

16 oz Frozen Grilled Chicken, cooked

Heat a large pot over medium heat. Add the olive oil. Add the onion, garlic, ginger, salt and pepper, and thyme, and sauté until the onion is soft or transparent. Add the cubed butternut squash and toss in the onion mixture. Add the chicken stock and stir to combine (you might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash). Add the lid to the pot and bring to a boil over medium-high heat. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork. Cooke chicken according to package directions. Remove the soup from the heat and add the coconut milk. Puree with a handheld immersion blender or puree in batches in a regular counter-top blender. Enjoy!

Enchilada Protein
Bowls

Protein Chicken Enchilada Bowls
Enchilada Protein Bowls 4 Servings
Calories:345, Saturated Fat: 4g, Trans Fat: 0g, Sodium: 811 mg, Carbohydrates: 18g, Sugars: 3g, Protein: 35g

16 oz Frozen Chicken

1 packet Taco Mix

2 oz Shredded Cheddar Cheese

1/2 cup can Black Beans, drained

1/2 cup can Corn, drained

10 oz can Cream of Chicken Soup

1/2 cup Guacamole

10 oz Frozen Green Bell Peppers

2 cups Low-Fat Cottage Cheese

Blend the cottage cheese: If you’d like, blend the cup of cottage cheese and enchilada sauce together in a high-speed blender, immersion blender, or food processor until smooth and creamy. Cook the chicken according to package directions. Add the chicken: In a small mixing bowl, combine the cottage cheese mixture, shredded chicken, and taco seasoning and stir to combine. Cook the bell peppers according to package directions. Add the veggies: bell pepper, corn, and black beans to the bowl and give everything a quick stir to coat the veggies in the cottage cheese mixture. Divide the mixture into microwave-safe bowls. Add shredded cheese to each, then microwave for 1-2 minutes until the cheese melts and the mixture is warmed through. Enjoy!

Korean Lettuce
Wraps & Fruit

Korean Lettuce Wraps Ing
Korean Lettuce Wraps & Greek Fruit Servings
Calories: 250, Saturated Fat: 5g, Trans Fat: 0g, Sodium: 415 mg, Carbohydrates: 11g, Sugars: 1g, Protein: 35g

1 lb Ground Beef or Pork

1 tsp Sesame Oil

1/4 bunch Green Onion

3 tsp Minced Garlic

1 cup Shredded Carrots

4 tbsp Low Sodium Soy Sauce

1 tbsp Rice Vinegar

3 Tbsp Brown Sugar

3 tsp Water

2 tsp Cornstarch

12 medium Green Lettuce Leaves

1/4 tsp Siracha Hot Sauce, if desired

4 (5.3 oz) Greek Yogurt Cups

Heat a large skillet over medium-high heat and add the sesame oil. Once the skillet is hot, add the ground beef and brown it until it's almost cooked through. Add the carrots and cook just until they're slightly soft, while the ground beef finishes cooking through. Add the soy sauce, rice vinegar, garlic, ginger, brown sugar (or stevia), and sriracha (if desired), and stir well to combine (a sauce will form as you stir). Combine the cornstarch and water in a small bowl with a whisk or a fork until the cornstarch has dissolved. Add the cornstarch mixture to the pan and stir well as the sauce thickens. Remove the pan from the heat and serve the beef mixture in its sauce in lettuce wraps (or over rice for a high-carb meal) with some sesame seeds and sliced green onions. Enjoy!

LAST WEEKS DINNERS:

Super Easy Lasagna w/Green Beans

Lazy Lasagna
Super Easy Lasagna w/Green Beans (4-6 Servings)
Calories:447, Saturated Fat: 10g, Trans Fat: 0g, Sodium:1084mg, Carbohydrates: 29g, Sugars: 2g, Protein: 23g

18 oz Rana Family Size Mozzarella Cheese Ravioli

24 oz Yo Mama's No Sugar Added Marinara Sauce

4 oz Shredded Mozzarella Cheese

4 oz Shredded Parmesan Cheese

1 1/2 (12 oz) bags Frozen Parmesan Garlic Green Beans

Preheat your oven to 400 degrees and grease a 9X13 baking dish. Spread a thin layer of your marinara sauce onto the bottom of the pan (about 3/4 cup) Arrange half of the ravioli in a single layer over the sauce (should be about 12 of them).Top with half of the remaining sauce and half of the mozzarella. Repeat the layers starting with what's left of the ravioli. Finish by topping with the remaining sauce and cheese. Sprinkle with parmesan if you'd like. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil, and continue baking for an additional 15 min, or until the cheese starts to brown. Serve with green beans on the side.

Rosarita Mexican
Pizza

Rosarita Mexican Pizza
Rosarita Mexican Pizza (4-6) Servings
Calories:189, Saturated Fat: 2g, Trans Fat: 0g, Sodium:853mg, Carbohydrates: 22g, Sugars: 3g, Protein: 13g

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!!

Pesto Shrimp w/Strawberry Greek Yogurt

Pesto Shrimp Ing
Pesto Shrimp w/Strawberry Greek Yogurt (4-6) 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!

NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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