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Mix and match during the week to make:
Salad with Turkey, Butternut Squash, and Mustard Vinaigrette
READY IN 10 min. SERVINGS 4
ASSEMBLY
STEP 1 With a fork, shred half of the roasted turkey tenderloins. Chop ¼ cup roasted almonds. With tip of knife, roughly break 3 oz pecorino cheese into ¼-inch chunks. Fluff 1½ cups cooked barley with fork.
STEP 2 In a small jar with a lid, combine ¼ cup olive oil, 3 tbsp lemon juice, 2 tbsp whole-grain Dijon mustard, salt, and pepper. Seal and shake until blended.
STEP 3 In a large bowl, toss 1 (7 oz) pkg butter lettuce blend, 2½ cups roasted butternut squash chunks, barley, turkey, cheese, and mustard vinaigrette until well coated. To serve, top with almonds.
Seared Scallops over Barley with Peppers and Corn
READY IN 10 min. SERVINGS 4
ASSEMBLY
STEP 1 In a large microwave-safe bowl, combine 3 cups barley, 1 cup sautéed bell peppers and corn, 2 tbsp butter, salt, and pepper. Cover and microwave 3–4 min., until warm and butter has melted. Stir together to combine.
STEP 2 Pat 1 (16 oz) bag thawed Nature’s Promise Wild Caught Sea Scallops dry with paper towels to remove excess liquid. Season with salt and pepper.
STEP 3 In a 12-inch nonstick skillet, heat 2 tbsp canola oil on high. Add scallops and sear until bottoms are golden, about 3 min. Flip and cook another 1–2 min., until scallops are fully cooked. Serve scallops over barley mixture. Top with 1 cup fresh tomato salsa.
Squash and Monterey Jack Cheese Quesadillas
READY IN 15 min. SERVINGS 4
ASSEMBLY
STEP 1 Preheat oven to 450°F. Line a large baking sheet with parchment and coat with cooking spray. Arrange 4 small (6-inch) flour tortillas in single layer on baking sheet.
STEP 2 In a medium bowl, with a fork or potato masher, mash 2 cups roasted butternut squash chunks and ½ tsp chili powder until mostly smooth. Season with salt and pepper. Fold in ¾ cup sautéed bell peppers and corn.
STEP 3 Divide butternut squash mash among tortillas on baking sheet and top each with ⅓ cup shredded Monterey Jack cheese. Top with 4 more tortillas. Lightly coat tortillas with cooking spray. Bake 10 min., until tortillas are golden brown and crisp around edges.
STEP 4 Cut quesadillas into quarters. Top each with 1 tbsp fat-free sour cream. Serve with 1½ cups fresh tomato salsa.
Turkey and Barley Veggie Soup
READY IN 20 min. SERVINGS 4
ASSEMBLY
STEP 1 Chop half of the roasted turkey tenderloins into bite-size chunks.
STEP 2 In a medium pot, heat 2 tbsp olive oil on medium-high. Add 1 cup diced celery and onion, ½ cup diced carrots, and 2 tsp minced garlic. Cook 5–7 min., until vegetables begin to soften, stirring often.
STEP 3 To pot, add 8 cups reduced-sodium chicken broth, chopped turkey, 2 cups barley, 1 cup sautéed bell peppers and corn, and 1 tsp dried thyme. Season with salt and pepper. Bring to a boil, reduce heat, and let simmer 10 min.
