Ingredients

• 1lb extra lean ground beef
• 1 tablespoon olive oil
• 1 small head green cabbage, chopped or shredded
• 1 small onion, diced
• 1 tablespoon red wine vinegar
• 4 cups low sodium beef broth
• 1 can low sodium diced tomatoes
• 1 teaspoon garlic powder
• 1 teaspoon black pepper
• ½ teaspoon dried thyme

Instructions

1. Cook ground beef over medium high heat then drain and rinse thoroughly
2. In a large soup pot, heat the oil then sauté the cabbage and onion for 5-7 minutes or until softened
3. Add the vinegar and stir well
4. Add the beef back to the pot along with all remaining ingredient
5. Bring to a boil, then lower the heat and simmer for 15-20 minutes

Ingredients

• 4 medium sweet potatoes
• 1 lb chicken tenders
• 1 bag (12 ounces) frozen broccoli florets
• 1 tablespoon of olive or other cooking oil
• Salt and pepper to taste
• 1 cup of no sugar added BBQ sauce

Instructions

1. Preheat oven to 400 degrees and line a cookie sheet with foil
2. Toss the broccoli with the olive oil, salt, and pepper then spread on 1/2 of the cookie sheet
3. Season the chicken tenders with salt and pepper on both sides, then spread evenly across the other half of the sheet
4. Bake the chicken and broccoli for 20 minutes, stirring and flipping halfway
5. While the chicken cooks, pierce potatoes on all sides with a fork and cook in in the microwave for 10 minutes, turning halfway
6. In a large bowl, shred the cooked chicken using two forks and mix with the BBQ sauce
7. Finely chop the roasted broccoli and add to the chicken mixture
8. Split the potatoes with a knife, fluff the inside with a fork, then spoon in the chicken and broccoli

Ingredients

• 1 tablespoon olive oil
• 1 box mushrooms, sliced
• 2 cups water
• 1 can low sodium diced tomatoes
• 1 box spinach, thawed in microwave
• 8 ounces (one half box) whole wheat penne pasta
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning
• ½ teaspoon black pepper
• ½ cup parmesan cheese, plus more for garnish

Instructions

1. Heat the oil over medium heat in a large pot with a tight fitting lid
2. Sauté the mushrooms for 5-7 minutes until they begin to soften
3. Add all remaining ingredients except for the parmesan cheese and bring to a boil
4. Cover with the lid and allow to boil for 7-10 minutes according to pasta package instructions
5. When most of the liquid has been absorbed and the pasta is tender, remove from heat and stir in the parmesan cheese
6. Serve with extra parmesan for garnish

Ingredients

• 2 tablespoons balsamic vinegar
• 4 tablespoon olive oil
• 1 tablespoon brown sugar
• ½ teaspoon Italian seasoning
• ¼ teaspoon black pepper
• 2 zucchinis, cut into rounds
• 1 box grape tomatoes, halved
• 1 potato, diced
• 1.5lb boneless skinless chicken thighs

Instructions

1. Preheat oven to 350 degrees
2. Cover a large sheet pan with aluminum foil
3. Whisk together vinegar, oil, sugar, Italian seasoning, and black pepper
4. Mix all chopped vegetables in a separate bowl and add half the balsamic marinade, stirring well
5. Spread the vegetables on one half of the sheet pan
6. Place the chicken thighs on the other half of the pan and cover with the remaining marinade
7. Bake for 25-30 minutes until chicken is cooked though

Ingredients

• 2 small heads broccoli (or 1 bag frozen)
• 1 tablespoon olive oil
• 2 cans lows sodium tuna, drained
• 1 egg
• 1 tablespoon Dijon mustard
• ½ cup breadcrumbs (Italian or unseasoned)
• Juice of ½ lemon
• ½ teaspoon dried dill
• ½ teaspoon onion powder
• ½ teaspoon black pepper

Instructions

1. Preheat oven to 400 degrees
2. Chop the broccoli into florets and toss with olive oil
3. Place broccoli on a ½ of a sheet pan lined with aluminum foil and set aside
4. In a large bowl, combine tuna, egg, mustard, breadcrumbs, lemon juice, and spices
5. Mix well and form into small patties for a total of 8 tuna patties
6. Spray the other half of the pan with nonstick spray and lay the tuna patties next to the broccoli
7. Roast for 20-25 minutes, flipping the patties and stirring the broccoli halfway