• ▢ 2 cups fresh green beans cut into 2-inch pieces
• ▢ 1 tablespoon olive oil
• ▢ 1 lb boneless skinless chicken breasts cut into 1-inch pieces
• ▢ 1 tablespoon chopped fresh oregano or thyme leaves
• ▢ 2 cups sliced yellow summer squash or zucchini
• ▢ 1 can cannellini beans drained, rinsed
• ▢ ¼ cup reduced-sodium chicken broth
• ▢ 6 cloves garlic minced
• ▢ 1 cup cherry tomatoes halved
• ▢ 1 tablespoon chopped fresh basil leaves or Italian flat-leaf parsley
• ▢ ¼ teaspoon kosher coarse salt
• ▢ ¼ teaspoon pepper

• ▢ 1 tablespoon vegetable oil
• ▢ 1 lb boneless skinless chicken breasts cut into ½- to ¾-inch pieces
• ▢ 1 clove garlic finely chopped
• ▢ 1¾ cups chicken broth from 32-oz carton
• ▢ 1 cup uncooked orzo or rosamarina pasta 6 oz
• ▢ 1 can Italian-style stewed tomatoes undrained
• ▢ 1 medium zucchini cut lengthwise in half, then crosswise into slices (2 cups)
• ▢ 2 tablespoons shredded Parmesan cheese

• ▢ 1 tablespoon olive or vegetable oil
• ▢ 4 boneless skinless chicken breasts about 1¼ lb
• ▢ 1 clove garlic finely chopped
• ▢ ½ teaspoon dried oregano leaves
• ▢ ½ teaspoon seasoned salt
• ▢ ¼ teaspoon pepper
• ▢ ¼ cup dry white wine or water
• ▢ 2 medium plum Roma tomatoes, sliced (about 1 cup)
• ▢ 1 bag 6 oz fresh baby spinach leaves (about 3½ cups)

• ▢ 1 teaspoon vegetable oil
• ▢ 1¼ lb boneless skinless chicken breasts cut into ¾-inch pieces
• ▢ 2 large carrots cut into ⅛-inch slices (2 cups)
• ▢ 1 medium zucchini cut into ⅛-inch slices (2 cups)
• ▢ 2 tablespoons soy sauce
• ▢ 8 medium green onions sliced (½ cup)
• ▢ 2 cups shredded reduced-fat sharp Cheddar cheese 8 oz

• ▢ 1 tablespoon olive oil
• ▢ 2 cups bite-size fresh cauliflower florets
• ▢ 1½ cups chicken broth from 32-oz carton
• ▢ 1¼ lb boneless skinless chicken thighs cut into bite-size pieces
• ▢ 1 cup uncooked orzo or rosamarina pasta 6 oz
• ▢ ¼ cup thinly sliced green onions with tops 4 medium
• ▢ 1 can diced tomatoes with basil garlic and oregano, drained
• ▢ 2 cups packed arugula leaves
• ▢ ½ cup shredded Parmesan cheese 2 oz

• ▢ 8 boneless skinless chicken thighs 3 to 4 oz each
• ▢ 3 slices bacon chopped
• ▢ 2 large carrots chopped (1½ cups)
• ▢ 2 small onions sliced
• ▢ 3 cloves garlic chopped
• ▢ ½ cup chicken broth
• ▢ 1 bag 8 oz fresh baby spinach leaves (6 cups)
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon pepper
• ▢ 1 tablespoon chopped fresh or ½ teaspoon dried sage leaves
• ▢ 1 tablespoon grated lemon peel

• ▢ 1 large potato unpeeled, cut into ½-inch pieces
• ▢ 2 teaspoons olive oil
• ▢ ¼ teaspoon salt
• ▢ 2 tablespoons all-purpose flour
• ▢ 1 egg
• ▢ ¾ cup plain panko crispy bread crumbs
• ▢ ¾ teaspoon seasoned salt
• ▢ 2 tablespoons butter melted
• ▢ 2 tilapia fillets 5 to 6 oz each
• ▢ 1 medium zucchini cut into ½-inch slices
• ▢ 2 teaspoons chopped fresh thyme leaves
• ▢ 2 teaspoons grated lemon peel

• ▢ 8 oz fresh asparagus spears
• ▢ 2 small zucchini cut in half lengthwise, then crosswise into ½-inch pieces
• ▢ 1 medium bell pepper any color, cut into ½-inch strips
• ▢ 1 large onion cut into ½-inch wedges, separated
• ▢ 2 tablespoons olive oil
• ▢ 2 teaspoons Montreal steak seasoning
• ▢ 4 skinless tilapia or other medium-firm fish fillets 6 oz each
• ▢ 1 tablespoon butter melted
• ▢ ½ teaspoon paprika

Vegetables

• ▢ 1 box 9 oz frozen baby lima beans
• ▢ 1 medium eggplant unpeeled, cut into fourths lengthwise, then crosswise into 1-inch pieces
• ▢ 2 tablespoons olive oil
• ▢ ¼ teaspoon salt
• ▢ ⅛ teaspoon pepper
• ▢ ½ cup roasted red bell peppers from a jar, drained, cut into thin strips
• ▢ 1 cup fresh baby spinach leaves

Salmon

• ▢ 1¼ lb salmon fillet 1 inch thick
• ▢ 1 teaspoon olive oil
• ▢ ⅛ teaspoon salt
• ▢ ⅛ teaspoon pepper
• ▢ 1 cup plain panko crispy bread crumbs
• ▢ 2 tablespoons grated lemon peel
• ▢ 1 teaspoon dried oregano leaves
• ▢ 1 clove garlic minced
• ▢ 1 tablespoon olive oil

• ▢ 2 tablespoons vegetable oil
• ▢ 1 teaspoon ground cinnamon
• ▢ ½ teaspoon ground cumin
• ▢ ½ teaspoon ground coriander
• ▢ 1 large dark-orange sweet potato peeled, cut into ½-inch slices, slices quartered
• ▢ 1 large Granny Smith apple unpeeled, cut into ½-inch pieces
• ▢ ½ small onion cut into thin wedges, wedges separated
• ▢ 1 tablespoon packed brown sugar
• ▢ 4 fully cooked smoked boneless pork chops about 2½ oz each