Ingredients

• 1 tablespoon olive oil
• 1 lb sirloin tip steak, fat trimmed off and cut into cubes
• 10 ounce bag frozen butternut squash
• 1/2 10 ounce bag frozen cut green beans
• 2 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup skim milk
• 1/2 teaspoon ground sage

Instructions

1. Bring a large pot of water to a boil
2. In a large skillet, heat the olive oil over medium heat
3. Add the beef tips and cook for about 5 minutes, stirring frequently
4. While the beef cooks, drop the squash into the boiling water and cook for 10 minutes or until soft
5. Add the green beans, paprika, garlic powder, salt, and pepper to the skillet with the beef and continue cooking 10 minutes or until heated through
6. When the squash is soft, drain in a colander and return to the hot pot
7. Mash squash with a potato masher, add the milk and sage, then stir well with a spoon to combine
8. Serve the beef tips and green beans with the veggie mash on the side

Ingredients

• 1 tablespoon olive oil
• 1 small white onion, diced
• 1 green pepper, diced
• 3 cups chicken broth
• 1 can low sodium diced tomatoes
• 2 cans low sodium black beans, drained and rinsed
• 8 ounce can tomato sauce
• 1 can corn
• 1 tablespoon chili powder
• ½ tablespoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon cayenne (optional)
• ½ teaspoon black pepper
• 1 avocado, diced
• 1 lime, cut into wedges

Instructions

1. In a large pot, heat the olive oil over medium heat
2. Add the diced onion and green pepper then sauté for 5-7 minutes
3. Add the broth, tomatoes, beans, tomato sauce, corn, and spices
4. Bring to a boil, lower the heat, and simmer for 15-20 minutes
5. Serve topped with diced avocado and a lime wedge

Ingredients

• 1lb ground turkey
• 1 egg
• ½ cup breadcrumbs
• ¼ cup parmesan cheese
• 1 teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon black pepper
• 2 sweet potatoes, cut into fry sized strips
• 2 tablespoon olive oil
• 1 teaspoon chili powder
• 1 teaspoon cumin

Instructions

1. Preheat oven to 350 degrees
2. Line a large baking sheet with aluminum foil and lightly spray with nonstick cooking spray
3. In a bowl, combine turkey, egg, breadcrumbs, parmesan, parsley, oregano, thyme and black pepper
4. Mix well with hands, then roll out 12 evenly sized meatballs
5. Place the meatballs on ½ of the baking sheet
6. In another bowl, toss the sweet potato fries with the olive oil, chili powder, and cumin
7. Spread the sweet potato fries evenly across the other half of the baking sheet
8. Bake for 20-25 minutes or until meatballs are cooked through, flipping the meatballs and stirring the fries halfway

Ingredients

• 1lb ground pork
• ½ teaspoon black pepper
• 1 bag slaw mix
• 1 bunch green onion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon ground ginger
• 2 tablespoons low sodium soy sauce

Instructions

1. In a large sauté pan or wok, cook the ground pork for 10-12 minutes or until cooked through
2. Season the pork with the black pepper then remove from pan and set aside
3. Heat oil in pan the add slaw mix and green onions, reserving a pinch of onion for garnish
4. Season with garlic powder, ginger, and soy sauce
5. Cook for 5-7 minutes until cabbage has softened
6. Add pork back to pan and cook 1 minute longer
7. Serve topped with green onions

Ingredients

• 1 box (32 ounces) of low sodium chicken stock
• 1lb ground chicken
• 1 egg
• ½ cup Italian breadcrumbs
• ¼ cup parmesan cheese
• 1 teaspoon dried parsley
• ½ teaspoon black pepper
• 1 bag frozen sliced carrots
• 3 cups wheat egg noodles

Instructions

1. In a large soup pot, bring the box of chicken stock to a simmer
2. In a large bowl, combine ground chicken, egg, breadcrumbs, cheese, parsley, and pepper then mix thoroughly
3. Roll chicken mixture into small meatballs, using about 2 tablespoons per ball
4. Drop the meatballs into the simmering stock and cook for 10 minutes
5. Add the sliced carrots and pasta and bring to a full boil
6. Boil for 5-6 minutes or until noodles are tender
7. Serve topped with a sprinkle of parmesan cheese and dried parsley