Roasted Asparagus Salad
Roasted Asparagus Salad is a perfect side salad for anyone who is feeling adventurous! With pickled red onion, roasted asparagus and arugula this side salad is quite the show stopper! 
Ingredients
- 1/4 cup red onion sliced very thin
- 1/3 cup red wine vinegar
- 1 lb fresh asparagus spears trimmed
- 3 cups fresh arugula (can substitute spinach)
- 2 tbsp fresh mint minced
- 3 tbsp olive oil extra virgin divided
- 1/4 tsp salt
- 1/8 tsp black pepper
Servings: (1.25 cups each)
Units:
Instructions
- To pickle onions, combine onion and vinegar in a small bowl. Cover and let stand at room temperate for at least 30 minutes or in the refrigerator for up to 24 hours.
- Pre-heat oven to 400 ยฐF. On a baking sheet lined with parchment paper, place the trimmed asparagus in a single layer. Drizzle asparagus spears with 1 tablespoon olive oil. Roast asparagus for 15-20 minutes (until tender crisp).
- Meanwhile, in a large bowl combine arugula and mint. Use a slotted spoon to transfer the onions to the mixture. Pour 3 tablespoons of the vinegar from the onion bowl into a small screw top jar. Add remaining oil, salt and pepper. Cover and shake well.
- Add cooled asparagus spears to the salad and drizzle vinegar mixture over the salad, toss gently to coat. Serve immediately
Recipe Notes
Note: If you have thin asparagus spears, leave them whole. If the spears are thick, cut them into 1 inch chunks.
Zucchini Stir Fry
*GOOD* Stir Fry recipes are hard to come by, and we are excited to share this one with you! This recipe is very tasty and packed with flavor! Add a side of rice to complete it or try adding some chicken for added protein!
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon garlic clove minced
- 1 cup onion diced
- 1 large yellow squash sliced & halved
- 1 large zucchini sliced & halved
- 1 cup red bell pepper diced
- 1/2 teaspoon black pepper
- 1/4 cup low sodium soy sauce
- 1/4 cups Low Sodium Vegetable Broth
- 1 tablespoon brown sugar packed
- 1 teaspoon ginger ground
- 1/2 tablespoon flour if needed to thicken sauce
Servings:
Units:
Instructions
- Peel onion. Cut into a thick dice.
- Slice the yellow squash into ยฝ inch thick rounds and halved.
- Slice the zucchini into ยฝ inch thick rounds and halved.
- Cut the red bell pepper into a thick dice.
- Whisk together the soy sauce, vegetable broth, brown sugar and ginger.
- Heat the oil and garlic clove in a frying pan or stir-fry pan.
- Add the onion, yellow squash, zucchini and red bell pepper and cook over medium heat. Stir until vegetables are just tender.
- Add the soy sauce mixture to vegetables. Stir until thickened. Add flour or corn starch if needed.
Recipe Notes
Chicken and Spinach Lasagna
This is a fun twist on an Italian classic, our Chicken and Spinach Lasagna is a healthy and light way to satisfy your craving for lasagna.
Ingredients
- 3 boneless, skinless chicken breasts
- 1/4 tsp black pepper
- 1/2 cup Parmesan cheese low sodium
- 1/3 cup onion chopped
- 8 oz sour cream fat free
- 1 cup 1% Milk
- 10 oz frozen spinach thawed and drained
- 2 10.75 oz cans cream of chicken soup reduced sodium
- 16 oz whole wheat pasta noodles parboiled
- 1 cup shredded mozzarella cheese fat free
Servings:
Units:
Instructions
- Preheat oven to 350 degrees Fahrenheit; spray a 9x13 inch baking pan with cooking spray.
- Poach chicken breasts in water until done. Drain and cut into bite size pieces and place in a large mixing bowl.
- Add parmesan cheese, onion, sour cream, milk, spinach, pepper and cream of chicken soup to the chicken and mix well.
- Place 3 parboiled noodles in bottom of the pan. Spoon 1/3 of the chicken mixture on top. Sprinkle with 1/3 of mozzarella cheese. Repeat layers.
- Bake for 30 to 45 minutes or until mixture begins to bubble. Let rest 10 minutes before cutting.
Recipe Notes
