One Pan Rosemary-Garlic Chicken video


Watch how to prepare this One Pan Rosemary-Garlic Chicken recipe for a simple, satisfying meal. Scroll for more nutritious and delicious recipes!>
Chicken & Apple-Kale Slaw Wrap


Click to See How-To Video!Email This Pagedownload

Prep: 15 minutes • Serves: 4

3tablespoons plain nonfat Greek yogurt
1tablespoon fresh lemon juice
2teaspoons honey
1/8teaspoon salt
1/4teaspoon ground black pepper
1-1/4cups broccoli cole slaw
1/2cup packed baby kale
1/2cup chopped McIntosh apple
1/4cup thinly sliced red onion
4whole grain sandwich wraps
2cups chopped skinless whole roasted chicken meat
1/4cup crumbled blue cheese

1.In medium bowl, whisk yogurt, lemon juice, honey, salt and pepper; add cole slaw, kale, apple and onion and toss to combine. Fill wraps with chicken, cheese and cole slaw mixture.

Approximate nutritional values per serving: 

301 Calories, 11g Fat (3g Saturated), 69mg Cholesterol, 584mg Sodium,
31g Carbohydrates, 14g Fiber, 6g Sugars, 3g Added Sugars, 32g Protein

Chef Tip:
Add dried cherries and/or toasted pecans for extra flavor and texture.


Super Guacamole


Click to See How-To Video!Email This Pagedownload

Prep: 20 minutes • Serves 15

2 small vine-ripened tomatoes, coarsely chopped
3/4cup chopped green onions (about 5)
1 tablespoon chopped fresh cilantro plus 1/2 cup packed leaves
1 package (12 ounces) frozen sweet peas, thawed
3 garlic cloves
2 medium ripe avocados, pitted and peeled
1 large jalapeño chile pepper, halved and seeded
1/4cup fresh lime juice
1 teaspoon lime zest
3/4teaspoon ground cumin
1/2teaspoon chili powder
1/2teaspoon kosher salt
1/4teaspoon ground red pepper

1.In small bowl, toss tomatoes, 1/4 cup green onions and 1 tablespoon chopped cilantro.

2.In food processor with knife blade attached or blender, purée remaining ingredients, and remaining 1/2 cup green onions and 1/2 cup cilantro leaves until mixture is smooth, scraping sides of bowl occasionally.

3.Transfer guacamole to serving bowl; top with tomato mixture to serve. Makes 2-3/4 cups guacamole and 1 cup tomato mixture.

Approximate nutritional values per serving (about 1/4 cup dip): 

6 Calories, 4 Fat (1g Saturated), 0mg Cholesterol, 70mg Sodium,
8g Carbohydrates, 4g Fiber, 3g Sugars, 0g Added Sugars, 3g Protein

Chef Tips:
Guacamole and tomato mixture can be prepared and refrigerated up to 6 hours in advance. Top the guacamole with tomato mixture just before serving.

Include the seeds and veins of the jalapeño chile pepper for a spicier guacamole.


Broiled Salmon with Red Onion and Rosemary


Click to See How-To Video!Email This Pagedownload

Prep: 20 minutes
Broil: 11 minutes • Serves: 4

4 boneless salmon fillets (about 1-1/2 pounds)
2 teaspoons olive oil
3 tablespoons fresh lemon juice
1/2teaspoon fresh cracked black pepper
1/2 teaspoon garlic powder
1/4 teaspoon salt
2 sprigs rosemary, cut into small sprigs (2 tablespoons) plus additional sprigs for garnish (optional)
1/2 small red onion, thinly sliced (about 1/2 cup)
Lemon slices for garnish (optional)

1.Place oven rack 4 to 5 inches from broiler. Preheat broiler to high. Lightly brush both sides of salmon with oil. In 13 x 9-inch baking dish, place salmon, skin side up, and broil 3 to 4 minutes or until skin is lightly browned.

2.With wide spatula, turn salmon. Pour lemon juice over salmon and sprinkle with pepper, garlic powder and salt. Broil salmon 6 minutes. Evenly sprinkle rosemary and red onion over top of salmon; broil 2 to 3 minutes or until salmon is almost opaque throughout and internal temperature reaches 145°. Slip spatula between salmon skin and flesh to remove skin.

3.Serve salmon garnished with rosemary sprigs and lemon slices, if desired.

Approximate nutritional values per serving: 

306 Calories, 15g Fat (2g Saturated), 107mg Cholesterol, 231mg Sodium,
2g Carbohydrates, 0g Fiber, 1g Sugars, 0g Added Sugars, 39g Protein

Chef Tip:
Pair this salmon with steamed new potatoes for a simple, healthy and delicious meal.


Hearty & Healthy Turkey Chili


Click to See How-To Video!Email This Pagedownload

Prep: 20 minutes
Cook: 40 minutes • Serves: 12

2tablespoons olive oil
2green or red bell peppers, chopped
2medium celery stalks, chopped
2medium yellow onions, chopped
4garlic cloves, minced
1/4cup chili powder
4teaspoons minced jalapeño pepper
1teaspoon ground cumin
1teaspoon ground red pepper
3pounds 94% Lean Plainville Farms Ground Turkey
1can (6 ounces) tomato paste
1can (28 ounces) crushed tomatoes
2cups less sodium chicken broth
1can (15.5 ounces) no salt added cannellini beans, drained and rinsed
1can (15.5 ounces) no salt added red kidney beans, drained and rinsed
1/4cup chopped fresh cilantro
Optional garnishes: sour cream or plain Greek yogurt, shredded Cheddar cheese

1.In large saucepot, heat oil over medium heat. Add bell peppers, celery and onions; cook 8 minutes or until vegetables begin to soften, stirring frequently. Stir in garlic, chili powder, jalapeño, cumin and ground red pepper; cook 1 minute.

2.Increase heat to medium-high. Add turkey and cook 8 minutes or until browned, breaking up meat with side of wooden spoon. Stir in tomato paste; cook 1 minute. Stir in tomatoes and broth; heat to simmering. Reduce heat to medium-low; cover and cook 10 minutes, stirring occasionally. Stir in beans and cilantro; cook 5 minutes. Serve chili topped with sour cream and/or cheese, if desired. Makes about 16 cups.

Approximate nutritional values per serving (1-1/3 cups):
266 Calories, 10g Fat (2g Saturated), 63mg Cholesterol,
427mg Sodium, 24g Carbohydrates, 7g Fiber, 23g Protein


Power Boost Salad


Click to See How-To Video!Email This Pagedownload

Prep: 15 minutes • Serves: 4

1 package (8.8 ounces) ready to serve red quinoa and brown rice
1 package (5 ounces) 50/50 spring mix baby spinach
1 can (10.5 ounces) Mandarin oranges in Mandarin orange juice, drained
1 medium Fuji apple, diced
1/4 medium red onion, thinly sliced
3/4 cup reduced sodium chickpeas
1/4 cup toasted chopped walnuts
2 tablespoons roasted, unsalted shelled sunflower seeds
1/4 cup lite apple cider vinaigrette or favorite dressing
2 refrigerated peeled hard-cooked eggs, sliced

1.Heat quinoa and rice as label directs; cool slightly.

2.In large bowl, toss quinoa, 50/50 mix, oranges, apple, onion, chickpeas, walnuts, sunflower seeds and vinaigrette. Serve salad topped with sliced eggs.

Approximate nutritional values per serving: 

360 Calories, 15g Fat (2g Saturated), 90mg Cholesterol, 406mg Sodium,
49g Carbohydrates, 8g Fiber, 17g Sugars, 3g Added Sugars, 11g Protein

Chef Tip:
In small skillet, toast walnuts over medium-high heat 4 minutes or until fragrant and lightly browned, stirring frequently. Transfer walnuts to plate to cool completely.

Add a lean protein such as grilled chicken or shrimp to the salad for a complete meal.