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Using components like roasted chicken, tangy carrot salad, linguine noodles, a ginger–green onion sauce, and more sets you up for 4 nights of dinner success with winners like Cold Noodle Salad with Edamame, Snow Peas, and Carrots, and Chicken Pot Pie Soup. Scroll to the bottom for component recipe links.
Meal 1
Chicken with Ginger–Green Onion Sauce and Rice with Asparagus
READY IN 10 min. SERVES 4
ASSEMBLY
STEP 1 Cut 4 thighs and 4 drumsticks from roasted whole chickens. Arrange on foil-lined baking sheet and reheat at 450°F for 8–10 min.
STEP 2 Microwave 2 (8.8 oz) pkgs Nature’s Promise Free from Jasmine Rice. In a large bowl, microwave 2 cups steamed asparagus 1 min., until warm. Combine rice and asparagus.
STEP 3 Add ¾ cup ginger–green onion sauce to a small microwave-safe bowl. Microwave 15–30 sec., until slightly runny. Stir to combine, if separating. Serve chicken with rice and sauce.
Per serving:
463 calories, 37g fat, 7g saturated fat, 149mg cholesterol, 267mg sodium, 5g carbohydrate, 2g fiber, 2g sugar, 29g protein
All nutritional data is estimated.
Meal 2
Cold Noodle Salad with Edamame, Snow Peas, and Carrots
READY IN 10 min. SERVES 4
ASSEMBLY
STEP 1 In a large bowl, whisk remaining ½ cup ginger–green onion sauce, 1 tbsp reduced-sodium soy sauce, and 1 tbsp rice vinegar. Add ⅓ of cooked linguine noodles and toss until well coated.
STEP 2 Slice ½ (12 oz) pkg snow peas on an angle. In medium microwave-safe bowl, combine 1 cup Nature’s Promise Organic Shelled Frozen Edamame, 2 tbsp water, and snow peas. Microwave 2–3 min., until warm. Drain.
STEP 3 To noodles, add 2 cups shredded carrot salad along with microwaved vegetables. Season with salt and pepper. Toss until well coated.
Per serving:
298 calories, 16g fat, 1g saturated fat, 0mg cholesterol, 267mg sodium, 30g carbohydrate, 6g fiber, 5g sugar, 9g protein
All nutritional data is estimated.
Meal 3
Chicken Pot Pie Soup with Spring Vegetables and Biscuits
READY IN 15 min. SERVES 4
ASSEMBLY
STEP 1 Preheat oven to 400℉. Coat a nonstick baking sheet with cooking spray and add 4 buttermilk biscuits from a tube. Cook until golden brown, 10–12 min.
STEP 2 Meanwhile, remove skin from remaining roasted whole chickens and shred. In a Dutch oven, heat 1 tbsp olive oil on medium-high. Add 2 cups steamed asparagus, 2 cups shredded carrot salad, 1 cup fresh or frozen peas, and 1 cup frozen corn. Stir in 3 tbsp flour, salt, and pepper. Cook 1 min., stirring. Slowly whisk in 6 cups low-sodium chicken broth.
STEP 3 Add chicken, ¾ tsp dried thyme, ½ tsp dried rosemary, salt, and pepper. Bring to a boil on high and reduce to simmer 5 min. Stir ½ cup fat-free half & half. Ladle soup into bowls and serve with biscuits.
Per serving:
572 calories, 22g fat, 4g saturated fat, 78mg cholesterol, 741mg sodium, 53g carbohydrate, 8g fiber, 10g sugar, 44g protein
All nutritional data is estimated.
Meal 4
Linguine with Tuna, Spinach, and Asparagus
READY IN 10 min. SERVES 4
ASSEMBLY
STEP 1 In large saucepot, heat 2 tbsp olive oil and 2 tbsp minced garlic on medium for 2 min., stirring. Stir in 2 cups steamed asparagus, then 1 (5 oz) pkg Nature’s Promise Organic Baby Spinach in batches. Cook 1 min.
STEP 2 Stir in grated zest and juice of 1 lemon and ¼ tsp crushed red chili flakes. Add 2 (5 oz) cans oil-packed tuna, undrained, and remaining ⅔ of cooked linguine noodles. Season with salt and pepper. Toss until well combined.
Per serving:
438 calories, 15g fat, 2g saturated fat, 22mg cholesterol, 304mg sodium, 46g carbohydrate, 7g fiber, 5g sugar, 31g protein
All nutritional data is estimated.
