Soft Tacos with Vegetables
Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic Ingredients: 1 tablespoon olive oil 1 medium red onion, chopped (about 1 cup) 1 cup
Quinoa Stuffed Peppers
Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic Ingredients 1 cup uncooked quinoa 1 tablespoon olive oil 1 cup chopped zucchini 2 cups
Vegetarian Chili with Tofu
Makes approximately 4 servings ⋅ Adapted from the Mayo Clinic Ingredients 1 tablespoon olive oil 1 small yellow onion, chopped (approximately 1/2 cup) 12 ounces
Chicken Parmesan
Makes approximately 4 servings ⋅ Adapted from The Mayo Clinic Ingredients 4 chicken breasts (4 ounces each) 2 egg whites 1 cup panko breadcrumbs 1/2
Garlic Mashed Potatoes
Makes approximately 8 servings ⋅ Adapted from The Mayo Clinic Ingredients 3 pounds russet potatoes, peeled and cubed 6 garlic cloves, separated and peeled 1/2
Macaroni and Cheese
Makes approximately 6 servings • Adapted from The Mayo Clinic Ingredients 1 teaspoon olive oil 1 yellow onion, diced (about 1 cup) 1 rib celery,
Italian Pasta Salad
Ingredients FOR THE PASTA SALAD: 2 cups whole wheat penne, cooked 2 cups canned chickpeas, drained and rinsed 1 cup chopped orange bell pepper, can sub. red, yellow, or green. 3/4 cup sliced cherry tomatoes 1/2 cup chopped
Pan Seared Salmon
Serves 4 • Adapted from Well Plated (wellplated.com) Ingredients 4 (6 to 8 oz) salmon fillets (skin on) 1/2 tsp kosher salt 1/4 tsp ground
Baked Chicken Parmesan with Spaghetti Squash
Yields: 8 Servings Total Time: 1 Hour 15 Minutes Calories: 353 Calories Ingredients For the chicken: 3/4 cup whole wheat panko or almond meal 3
5 Step Quesadilla
Yields: 4 Servings TotalTime: 1 Hours 10 Minutes Calories: 250 per piece Ingredients 4 cups spinach, chopped 1 can refried beans, 15.9 oz 1 can
Healthy Chorizo & Bell Pepper Tacos
Yields: 4 Tacos Prep Time: 0 Hours 15-30 Minutes Calories: about 540 Ingredients ¾ cup green bell pepper, sliced ¾ cup red bell pepper, sliced
Sheet Pan Roasted Vegetables
Calories: 133 Calories Total Time: 0 Hours 50 Minutes Yields: 10 Servings Ingredients 3 tbsp olive oil 2 tbsp wholegrain mustard 1 tbsp chopped fresh thyme