Sauteed Sugar Snap Peas with Chile, Lemon, and Mint
Ingredients 2 teaspoons olive oil 6 ounces sugar snap peas, trimmed 1/8 teaspoon kosher salt 1/8 teaspoon crushed red pepper 1 green onion (green and [...]
Green Bean, Arugula, and Clementine Toss
Steam one (8-ounce) package ready-to-cook fresh French-style green beans in the microwave according to package directions; halve beans crosswise. Cool 5 minutes; toss with 1 [...]
Berry Green Smoothie
Ingredients 1 cup frozen mixed berries 1/2 cup baby spinach leaves 2 tablespoons fresh orange juice 2 tablespoons water 1 (5.3-ounce) container plain 2% reduced-fat [...]
Glazed Chicken and Szechuan Noodle Salad
Ingredients 1 tablespoon grated peeled fresh ginger 3 tablespoons hoisin sauce 1 teaspoon olive oil 1 teaspoon lower-sodium soy sauce 8 skinless, boneless chicken thighs [...]
BLT Salad with Chicken
Toss together 2 cups torn romaine lettuce with 3 ounces shredded skinless rotisserie chicken breast, 2 slices cooked and crumbled center-cut bacon, 1⁄3 cup diced [...]
Super Quick Vegetable Soup with Spinach
It doesn't get any easier than this! Stir 1 cup spinach leaves into 1 1/2 cups (1 can) lower-sodium vegetable soup (150-170 calories). OR - [...]
Garlic-Roasted Broccoli
Ingredients 3 cups broccoli florets 1/2 teaspoon minced garlic Cooking spray Instructions Preheat oven to 400°. Place broccoli florets and minced garlic cloves in a [...]
Seared Sea Bass with Lemon-Olive White Beans
Ingredients 2 (6-ounce) sustainable skinless sea bass fillets 3/8 teaspoon kosher salt, divided 1/4 teaspoon black pepper, divided 1 1/2 tablespoons extra-virgin olive oil, divided [...]
Chicken Verde Enchiladas
Ingredients 3/4 cup pre-chopped onion 3/4 cup unsalted chicken stock 1/2 cup salsa verde 1/3 cup finely chopped cilantro stems 2 tablespoons sliced pickled jalapeño [...]
Veggie Burger Stuffed Pita
Stuff 1/2 whole wheat pita with a Garden burger Black Bean Chipotle Burger, 1/4 cup sliced cucumber, and 2 tablespoons hummus. Makes 1 serving 234 [...]