Ingredients

• 1lb chicken tenders
• 2 tablespoons olive oil
• 1 tablespoons red wine vinegar
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• ½ teaspoon black pepper
• 1 bag brussels sprouts
• 1 bag radishes
• 1 package died butternut squash

Instructions

1. Preheat the oven to 350 degrees
2. In a large bowl, whisk together olive oil, vinegar, and all seasoning
3. Pour half of the marinade in a small bowl or glass and reserve for the vegetables
4. Place the chicken in the large bowl with the marinade and mix to coat
5. Cut the brussels sprouts and radishes into halves
6. Cover a large cookie sheet with foil and spread the veggies evenly across ½ the pan
7. Top the vegetables with the reserved marinade and stir to coat evenly
8. Roast the vegetables for 10 minutes while the chicken marinates
9. Remove the pan from the oven, stir the vegetables and lay the chicken tenders on the empty half of the cookie sheet
10. Roast for an additional 20 minutes or until chicken is cooked through to 165 degrees

Ingredients

• 1 lb lean ground beef
• 6 small baking potatoes
• 1 tablespoon tomato paste
• 2 tablespoons all-purpose flour
• 1 cup low-sodium beef broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried parsley
• 1/2 teaspoon black pepper
• 1/2 bag frozen peas and carrots

Instructions

1. Cook beef in a skillet over medium heat then rinse and drain in a colander
2. While beef cooks, pierce potatoes on all sides with a fork then microwave on a paper towel for 15-20 minutes, turning halfway (microwave times will vary depending on the size of the potatoes)
3. Return beef to the pan and add the flour and tomato paste
4. Stir well until completely incorporated
5. Add the remaining ingredients
6. Sauce will be thin, so allow to simmer uncovered for 10-15 minutes until desired consistency
7. Split open the potatoes, fluff the inside with a fork, and divide sauce evenly over the top

Ingredients

• 1lb extra lean ground beef
• 3 cups low sodium beef broth
• 1 can diced tomatoes
• 1 15oz can tomato sauce
• 2 teaspoons onion powder
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• Salt and black pepper to taste
• 1 bag frozen mixed vegetables
• 1 tablespoon red wine vinegar

Instructions

1. Cook beef in a large pot over medium heat then rinse and drain in a colander
2. Return beef to pot then add stock, tomato sauce, and diced tomatoes.
3. Add all seasoning and bring to a boil
4. Reduce heat, cover, and simmer for about 10 minutes or until potatoes are fork tender
5. Add frozen vegetables and vinegar then continue to simmer for 5-10 minutes until heated through

Ingredients

• 1/2 white onion, diced
• 1 tablespoon of olive or vegetable oil
• 2 cans white beans, drained and rinsed well
• 1/2 box of low sodium chicken stock (16 ounces)
• 1 bag frozen diced carrots
• 1 box frozen chopped spinach
• 1 tablespoon Italian seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon black pepper

Instructions

1. Heat 1 tablespoon of oil in a large pot with a lid
2. Cook your diced onion in the oil for 5 minutes, stirring often
3. Add the stock and white beans
4. Add the rest of the ingredients and bring to a boil
5. Turn down the heat to low then simmer gently with the lid on for 15-20 minutes

Ingredients

• 2 tablespoons olive oil
• 4 tilapia fillets
• 1 bag frozen California style vegetables
• 1 tablespoon lemon pepper seasoning
• 1 lemon

Instructions

1. Preheat the oven to 350 degrees
2. Line a large sheet pan with foil
3. Brush the tilapia with olive oil and season liberally with the lemon pepper then place on ½ of the sheet pan
4. Toss the vegetables with the remaining olive oil and season with the lemon pepper then spread evenly on the other half of the sheet pan
5. Squeeze the juice of one half of the lemon over top the fish and vegetables
6. Roast for 25-30 minutes, stirring the vegetables halfway to prevent sticking
7. Serve with the remaining half a lemon, cut into wedges