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DINNERS FOR YOUR WEEK, PRESENTED BY:

THIS 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!

NEXT 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!

LAST 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

NOTE: THREE NEW MEAL PLANS ARE ADDED EACH WEEK!

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