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Tag: dinner

  • Strawberry Poppyseed Chicken Salad

    Strawberry Poppyseed Chicken Salad

    How to Make Strawberry Poppyseed Chicken Salad

    Brighten up your day with this colorful strawberry poppyseed salad! With three types of fruit, crunchy greens, and pecans, it’s sure to boost your fiber intake for the day. The poppyseed dressing for this salad contains no added sugars because it’s made with zero-calorie Splenda Stevia Sweetener. And chicken is not the only source of protein in this salad because the base of the dressing is nonfat Greek yogurt!


    10 min prep time


    25 min cook time


    4servings


    3 Cups

    Print Recipe >

    Step-By-Step Instructions:

    1. In a blender, combine all dressing ingredients (except for poppy seeds) and blend until well combined.

    2. Add poppy seeds and pulse a few times until they’re incorporated throughout the dressing.

    3. In a large bowl, gently toss salad mix and dressing. Divide among 4 plates or salad bowls.

    4. Top each salad evenly with remaining ingredients. Enjoy!

    Veggie Rich
    Salads
    Main Dish
    Budget Friendly
    Dinner
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    Nutrition facts

    4 Servings



    • Serving Size

      3 Cups


    • Amount per serving



      Calories





      230

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.2g

        6%
      • Trans Fats
        0g

    • Cholesterol
      50mg

      17%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      19g

      7%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        8g
      • Added Sugars
        0g

        0%

    • Protein
      26g

    • Potassium
      530mg
      11%

    Ingredients

    Plain Nonfat Greek yogurt
    1 cup

    Splenda® Stevia Sweetener Jar
    2 tbsp

    Apple Cider Vinegar
    3 tbsp

    Ground Mustard
    1/2 tsp

    Kosher Salt
    1/8 tsp

    Poppy Seeds
    2 tsp

    Spring Salad Mix
    8 cup

    boneless, skinless chicken breasts (grilled)
    8 oz

    Fresh Strawberries (sliced)
    1/2 cup

    Fresh Blueberries
    1/2 cup

    Canned, No Sugar Added Mandarin Oranges (drained)
    1/2 cup

    Toasted Pecans
    1/4 cup

  • Grilled Hawaiian Chicken Kabobs

    Grilled Hawaiian Chicken Kabobs

    How to Make Grilled Hawaiian Chicken Kabobs

    These grilled Hawaiian chicken kabobs are a must-have at your next cookout with family and friends. With all those colors, they are sure to brighten up the picnic table. They’re not only eye-catching—they’re great for boosting your protein, fruit, and vegetable intake for the day! The key ingredient in the sweet and tangy marinade for these kabobs is zero- calorie Splenda® Granulated Sweetener.
     


    1 hr and 15 min prep time


    1 hr and 30 min cook time


    10servings


    1 Kabob

    Print Recipe >

    Step-By-Step Instructions:

    1. Soak 10 wooden skewers in water for at least 30 minutes.

    2. Meanwhile, place chicken in a large zip-close bag. Add oil, soy sauce, vinegar, Splenda Granulated Sweetener, lemon juice, garlic, ginger, and jalapeño. Massage mixture into chicken to cover completely. Marinate at room temperature for at least 1 hour or refrigerate overnight.

    3. Remove chicken from marinade. Bring marinade to a boil and set marinade aside for brushing kabobs while grilling.

    4. Thread skewers with chicken, pineapple, red onion, and bell peppers, alternating ingredients evenly.

    5. Heat grill to medium heat. Grill kabobs, flipping occasionally and brushing with reserved marinade until fully cooked, about 10–15 minutes. Serve and enjoy.

    Caribbean
    Main Dish
    Dinner
    Lunch
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    Nutrition facts

    10 Servings



    • Serving Size

      1 Kabob


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.7g

        4%
      • Trans Fats
        0g

    • Cholesterol
      40mg

      13%

    • Sodium
      90mg

      4%

    • Total Carbohydrate
      8g

      3%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      15g

    • Potassium
      300mg
      6%

    Ingredients

    boneless, skinless chicken breasts (cut into 1-inch pieces)
    1 1/2 lbs

    olive oil
    1 tbsp

    soy sauce (lowest sodium available)
    1 tbsp

    rice wine vinegar
    1 tbsp

    Splenda® Granulated Sweetener
    1 tbsp

    lemon (juiced)
    1/2 whole

    garlic (cloves minced)
    2 clove

    Knob Ginger (peeled, minced)
    1 whole

    jalapeño pepper (seeded, minced)
    1 whole

    Fresh Pineapple (chunks)
    10 oz

    red onion (medium size, cut into 1-inch pieces)
    1 med

    bell peppers (red and green, cut into 1 inch pieces)
    2 whole

  • Nuts for Pine Nuts Pizza

    Nuts for Pine Nuts Pizza

    How to Make Nuts for Pine Nuts Pizza

    Get creative during your DIY pizza night with this “nuts for pine nuts” pizza! Between a crispy cauliflower crust, a zesty hummus base, and a medley of veggies and roasted pine nuts, you’ll have a pizza that’s slightly sweet, perfectly savory, and worth going NUTS for!


    10 min prep time


    20 min cook time


    4servings


    1 slice (1/4 pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.

    2. Remove your cauliflower pizza crust from the box and the plastic wrapping and place on a clean surface.

    3. Spread hummus evenly on the crust.

    4. Top with pine nuts, mushrooms, red pepper, and spinach.

    5. Place pizza in the oven and bake for 13–16 minutes.

    6. Remove from oven, allow to cool, and serve.

    Kid Friendly
    Italian
    Comfort Food
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 slice (1/4 pizza)


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      14g

      18%

      • Saturated Fat
        1.5g

        8%
      • Trans Fats
        0g

    • Cholesterol
      10mg

      3%

    • Sodium
      310mg

      13%

    • Total Carbohydrate
      31g

      11%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      350mg
      7%

    Ingredients

    cauliflower pizza crust
    1 whole

    hummus
    3/4 cup

    pine nuts (Toasted)
    1/4 cup

    Mushrooms (of your choice) (Sliced)
    1 cup

    red pepper (Sliced Lengthwise)
    1 cup

    spinach
    1 cup

  • Vegan Zuppa Toscana

    Vegan Zuppa Toscana

    How to Make Vegan Zuppa Toscana


    6servings


    About 2 Cups Soup Per Serving

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove soup from heat, add cashew cream to the pot and stir to combine.
    2. While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
    3. Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
    4. Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
    5. Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
    6. Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
    Comfort Food
    Vegan
    Main Dish
    Dinner
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    Nutrition facts

    6 Servings



    • Serving Size

      About 2 Cups Soup Per Serving


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      9g

      12%

      • Saturated Fat
        1.6g

        8%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      670mg

      29%

    • Total Carbohydrate
      42g

      15%

      • Dietary Fiber
        11g

        39%
      • Total Sugars
        7g
      • Added Sugars
        0g

        0%

    • Protein
      20g

    • Potassium
      1590mg
      34%

    Ingredients

    cashews ((raw))
    1/2 cup

    kale ((about 1lb destemmed and chopped))
    1 bunch

    red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
    3 whole

    black pepper
    1/4 tsp

    salt
    1/2 tsp

    Italian seasoning
    1 tsp

    low sodium vegetable broth
    8 cup

    cannellini beans ((15oz, drained and rinsed))
    1 can

    yellow onion ((medium, minced))
    1 whole

    garlic ((minced))
    4 clove

    olive oil
    2 tsp

    Vegan Ground Meat Substitute
    12 oz

  • Avocado Egg Pizza

    Avocado Egg Pizza

    How to Make Avocado Egg Pizza

    Make mornings more EGG-citing with this easy five-ingredient breakfast pizza! It’s gluten-free, dairy-free, plant-powered, and ready in minutes, with a taste that will leave everyone at the table saying, “That’s EGG-cellent!”


    10 min prep time


    20 min cook time


    4servings


    1 Slice (1/4 Pizza)

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat oven to 425 degrees F.
    2. Remove your CAULIPOWER® pizza crust from the box and the plastic wrapping and place on a clean surface.
    3. Heat pan, fry the eggs, and place them on the pizza crust.
    4. Top with spinach, avocado, and olive oil.
    5. Place pizza in the oven and bake for 13–16 minutes.
    6. Remove from oven, allow to cool, and serve.
    Comfort Food
    Italian
    Kid Friendly
    Breakfast and Brunch
    Budget Friendly
    Dinner
    Gluten-Free
    Lunch
    Main Dish
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      1 Slice (1/4 Pizza)


    • Amount per serving



      Calories





      300

    • % Daily value*

    • Total Fat
      20g

      26%

    • Cholesterol
      150mg

      50%

    • Sodium
      190mg

      8%

    • Total Carbohydrate
      25g

      9%

      • Dietary Fiber
        3g

        11%
      • Total Sugars
        1g
      • Added Sugars
        0g

        0%

    • Protein
      7g

    • Potassium
      330mg
      7%

    Ingredients

    olive oil
    2 tbsp

    eggs (sunny side up)
    3

    avocado (sliced)
    1 whole

    spinach
    1 cup

    cauliflower pizza crust
    1 whole

  • Braised Collards, Potato & White Beans

    Braised Collards, Potato & White Beans

    How to Make Braised Collards, Potato & White Beans


    10 prep time


    20 cook time


    4servings


    1 1/2 cups potatoes and greens per serving

    Print Recipe >

    Step-By-Step Instructions:

    1. To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.
    2. Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
    3. Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
    4. Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
    5. Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
    6. Stir in white beans. Garnish with crushed red pepper if desired.
    Comfort Food
    Dinner
    Main Dish
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    Nutrition facts

    4 Servings



    • Serving Size

      1 1/2 cups potatoes and greens per serving


    • Amount per serving



      Calories





      370

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        1.1g

        6%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      430mg

      19%

    • Total Carbohydrate
      64g

      23%

      • Dietary Fiber
        12g

        43%
      • Total Sugars
        5g
      • Added Sugars
        0g

        0%

    • Protein
      14g

    • Potassium
      1450mg
      31%

    Ingredients

    collard greens
    1 lbs

    water
    1/4 cup

    tomato(es) ((each weighing about 3 1/2 oz as purchased), small diced)
    3 whole

    dried oregano
    1 tsp

    yellow onion ((about 4oz, as purchased), cut into large chunks)
    1 whole

    olive oil
    2 tbsp

    white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
    1 tbsp

    White Beans ((15 oz))
    1 can

    crushed red pepper flakes ((use for garnish))
    1/2 tsp

    potatoes ((about 13 oz each, as purchased), cut into large chunks)
    3 bunch

  • Grilled Pepper Steak Tostada

    Grilled Pepper Steak Tostada

    How to Make Grilled Pepper Steak Tostada


    10 min prep time


    20 min cook time


    4servings


    2 cloud bread rounds and 3 oz cooked steak slices

    Print Recipe >

    Step-By-Step Instructions:

    1. Remove steak from the fridge 30 minutes before grilling. Rub steak with salt and pepper.
    2. Preheat an indoor grill pan, skillet, or outdoor grill over medium-high heat.
    3. Once the grill pan is hot, coat with oil. Add steak and cook for 6-8 minutes per side, until steak reaches desired doneness. Remove from heat and set aside on a plate; let rest for 5 minutes before slicing into thin strips.
    4. Toast the cloud bread rounds until warmed through.
    5. Top rounds with salsa verde, steak slices, avocado slices, tomatoes, and cilantro.
    Comfort Food
    Kid Friendly
    Dinner
    Lunch
    Main Dish
    Sandwiches
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cloud bread rounds and 3 oz cooked steak slices


    • Amount per serving



      Calories





      320

    • % Daily value*

    • Total Fat
      18g

      23%

      • Saturated Fat
        5.3g

        27%
      • Trans Fats
        0g

    • Cholesterol
      170mg

      57%

    • Sodium
      450mg

      20%

    • Total Carbohydrate
      7g

      3%

      • Dietary Fiber
        4g

        14%
      • Total Sugars
        9g
      • Added Sugars
        2g

        4%

    • Protein
      32g

    • Potassium
      650mg
      14%

    Ingredients

    lean steak (eye round roast, sirloin tip, top round steak, or bottom round steak)
    16 oz

    salt (kosher)
    1/4 tsp

    black pepper
    1/2 tsp

    grapeseed oil
    1 tsp

    Cloudbread (cheddar or original rounds)
    8

    salsa verde (tomatillo salsa)
    1/2 cup

    avocado (sliced)
    1 large

    cherry tomatoes (quartered)
    1 cup

    fresh cilantro (chopped)
    1/4 cup

  • Pulled Chicken with Cilantro Lime

    Pulled Chicken with Cilantro Lime

    How to Make Pulled Chicken with Cilantro Lime


    20 min prep time


    3 hr cook time


    4servings


    3/4 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a medium bowl, stir together the onion, lime juice, and salt. Cover with plastic wrap and set aside at room temperature for 3 to 5 hours, while the chicken cooks.
    2. Place the chicken in a medium slow cooker. Sprinkle with the chili powder and cumin. Pour the chicken broth around the chicken. Cover and cook on low for 3 to 5 hours or until chicken reaches a temperature of 165 degrees F.
    3. Remove the chicken from the slow cooker and using the tines of two forks, shred the chicken. Place the chicken in a bowl and toss with the onion lime mixture. Serve with lime wedges.
    4. Electric pressure cooker variation: Prepare the onion lime mixture as above. Place the chicken in the pressure cooker. Sprinkle with chili powder and cumin. Pour the chicken broth around the chicken. Secure the lid. Cook on high pressure for 6 minutes. Allow the pressure to release naturally for 5 minutes, then quickly release the remaining pressure. Proceed as above.
    Low Carb
    Budget Friendly
    Dinner
    Foodie
    Holidays & Entertaining
    Lunch
    Main Dish
    Slow Cooker
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    Nutrition facts

    4 Servings



    • Serving Size

      3/4 cup


    • Amount per serving



      Calories





      150

    • % Daily value*

    • Total Fat
      3g

      4%

      • Saturated Fat
        0.8g

        4%
      • Trans Fats
        0g

    • Cholesterol
      65mg

      22%

    • Sodium
      230mg

      10%

    • Total Carbohydrate
      5g

      2%

      • Dietary Fiber
        1g

        4%
      • Total Sugars
        2g
      • Added Sugars
        0g

        0%

    • Protein
      25g

    • Potassium
      320mg
      7%

    Ingredients

    red onion (finely chopped)
    1 small

    lime juice (fresh-squeezed, plus 2 tbsp)
    1/4 cup

    salt (kosher)
    1/4 tsp

    boneless, skinless chicken breasts (all fat discarded)
    1 lbs

    chili powder
    1 tsp

    ground cumin
    1/2 tsp

    low sodium chicken broth (fat-free)
    1 cup

    lime (wedges for serving)
    1

  • Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing

    Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing

    How to Make Brussels Sprout Salad with Avocado, Artichokes & Creamy Honey-Mustard Dressing


    10 min prep time


    15 min cook time


    8servings


    1/2 cup

    Print Recipe >

    Step-By-Step Instructions:

    1. In a large bowl, whisk together the garlic, mayonnaise, vinegar, honey, Dijon, basil, salt, and pepper.

    2. Trim and slice the Brussels sprouts into thin strips; add to the bowl with the dressing.

    3. Roughly chop the artichokes and add to the bowl.

    4. Medium dice the avocado and add to the bowl.

    5. Chop or tear the lettuce into bite-size pieces and add to the bowl; toss to combine the salad.

    6. Serve with a sprinkle of roasted flax seed.

    Veggie Rich
    Salad Dressings & Condiments
    Salads
    Vegetarian
    Sides
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    8 Servings



    • Serving Size

      1/2 cup


    • Amount per serving



      Calories





      120

    • % Daily value*

    • Total Fat
      7g

      9%

      • Saturated Fat
        1g

        5%
      • Trans Fats
        0g

    • Cholesterol
      0mg

      0%

    • Sodium
      160mg

      7%

    • Total Carbohydrate
      12g

      4%

      • Dietary Fiber
        5g

        18%
      • Total Sugars
        3g
      • Added Sugars
        1g

        2%

    • Protein
      3g

    • Potassium
      444mg
      9%

    Ingredients

    garlic
    2 clove

    mayonnaise (olive oil)
    2 tbsp

    white vinegar
    4 tsp

    honey
    2 tsp

    Dijon Mustard
    2 tsp

    dried basil
    1 tsp

    salt
    1/8 tsp

    black pepper
    1/8 tsp

    fresh Brussels sprouts
    1/2 lbs

    artichoke hearts (1 jar, in brine; quartered, drained, and rinsed)
    6 oz

    avocado
    1/2 large

    romaine lettuce
    1 head

    whole flax seeds (roasted)
    1 tbsp

  • Chicken, Brussel Sprouts & Mushroom Bake

    Chicken, Brussel Sprouts & Mushroom Bake

    How to Make Chicken, Brussel Sprouts & Mushroom Bake

    This chicken, Brussels sprout, and mushroom bake is a quick one-skillet dish your family will love. The recipe is an excellent source of fiber, rich in veggies, and a good source of protein.  


    15 min prep time


    25 min cook time


    4servings


    2 cups

    Print Recipe >

    Step-By-Step Instructions:

    1. Preheat the oven to 375 degrees F.

    2. Heat olive oil in a large skillet over medium heat. Add onion, Brussels sprouts, chicken, mushrooms, Italian seasoning, salt, and pepper. Cook over medium heat, stirring occasionally, for about 10 minutes, until vegetables soften and chicken is cooked through.   

    3. While the chicken and vegetables are cooking, whisk the milk and yogurt in a small bowl until combined.   

    4. Drizzle the milk and yogurt over the chicken and vegetable mixture and stir to coat.  

    5. Sprinkle with the cheese and place the skillet in the oven and cook for 15 minutes, until the cheese is melted and bubbling.   

    Fiber Focused
    Veggie Rich
    Low Carb
    Mediterranean
    Main Dish
    Budget Friendly
    Dinner
    Lunch
    Quick & Easy
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    Nutrition facts

    4 Servings



    • Serving Size

      2 cups


    • Amount per serving



      Calories





      270

    • % Daily value*

    • Total Fat
      8g

      10%

      • Saturated Fat
        2g

        10%
      • Trans Fats
        0g

    • Cholesterol
      70mg

      23%

    • Sodium
      390mg

      17%

    • Total Carbohydrate
      21g

      8%

      • Dietary Fiber
        7g

        25%
      • Total Sugars
        6g
      • Added Sugars
        0g

        0%

    • Protein
      33g

    • Potassium
      1173mg
      25%

    Ingredients

    olive oil
    1 tbsp

    yellow onion (diced)
    1 small

    fresh Brussels sprouts (trimmed and halved)
    1 1/2 lbs

    chicken breasts (cubed)
    1 lbs

    cremini (baby bella) mushrooms (sliced)
    8 oz

    Italian seasoning
    1 tsp

    Kosher Salt
    1/2 tsp

    black pepper
    1/4 tsp

    1% milk
    1 tbsp

    mozzarella cheese (part-skim, shredded)
    1/4 cup

    Plain Nonfat Greek yogurt
    2 tbsp