Entree

One-Pan Pesto Chicken and Veggies

2 tbsp. olive oil 1 lb. chicken thighs boneless and skinless, sliced into strips 1/3 cup sun-dried tomatoes drained of

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Barbecue Chicken Kabobs 2 boneless, skinless chicken breasts, cubed 8 large shrimp (optional) 8 small new potatoes, cooked until almost

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1 1/3 cups cooked brown rice, cooled to room temperature 1 cup frozen shelled edamame, thawed 1 cup grape tomatoes,

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HEALTHY HACK: You don’t need to spend money on single-use kitchen equipment like a Panini maker. A hot pan and

2 tbsp cooking oil 4 cups yellow summer squash, quartered lengthwise and sliced thin 2 to 4 fresh chopped jalapeno

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1 cup fresh or frozen dark sweet cherries, pitted and chopped 1/2 cup reduced-sodium chicken broth 1/3 cup cherry preserves

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Note: These are great for a picnic lunch. If you have a fire or outdoor grill at your picnic, grill

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Serves 2 1 medium-size green tomato, cut into ¼” slices 1/8 teaspoon hot sauce (optional) 1 egg white, lightly beaten

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Ingredients: 8 ounces beef tenderloin or sirloin steak, 1-1 1/2 inches thick, trimmed and cut into 2 steaks 1/4 teaspoon

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Number of Servings 6 Ingredients 1 tsp olive oil 1 pkg. (12-oz) Yves Ground Round or Boca Crumbles 2 large