California Grilled Chicken

*Serves 1

Per Serving: Calories 251, Protein 29g, Total Fat 3g, Carbs 13g, Fiber 2.5g

Ingredients: 

• 1 (3oz) boneless skinless chicken breast

• 1/4 c. Walden Farms balsamic vinaigrette*

• dash of garlic powder

• 1/2 tbsp. honey

• 1/2 tsp. Italian seasoning

• 1 slice slim cut mozzarella

• 1 slice avocado

• 1 slice tomato

• 1/2 tbsp. sliced basil

• Balsamic glaze, for drizzling

Instructions: 

• In a small bowl, whisk together balsamic vinegar, garlic powder, honey, and Italian seasoning. 

• Pour over chicken breasts and marinate 20 minutes. 

• Heat grill to medium high. Grill chicken until internal temperature reaches 170ºF. 

• Top chicken with mozzarella, avocado, and tomato and cover grill to melt, 2 minutes. 

• Garnish with basil and drizzle with balsamic glaze.

Ranch Pork Chops & Veggies

*Serves 1

Per Serving: Calories 295, Protein 31g, Total Fat 3.5g, Carbs 15.5g

Ingredients: 

• 3 oz. pork chop

• 3 oz. baby red potatoes, halved

• 3 oz. green beans, trimmed

• 1/4 tbsp. olive oil

• 1/2 tbsp. ranch seasoning

• 1 garlic clove, minced

• salt & pepper to taste

• 2 tbsp chopped fresh parsley

Instructions: 

• Preheat oven to 400º.

• Lightly  coat baking sheet with nonstick spray. 

• Place pork chop, potatoes and green beans in a single layer onto the prepared baking sheet.

• Drizzle with olive oil and sprinkle with ranch seasoning and garlic; season with salt and pepper, to taste.

• Place into oven and roast until the pork is completely cooked through, reaching an internal temperature of 140 degrees F, about 20-22 minutes.

•  Then broil for 2-3 minutes, or until caramelized and slightly charred. 

• Garnished with parsley, if desired.

Mexican Meatballs

*Serves 7-8

Per Serving (4 Meatballs): Calories 196, Protein 26g, Total Fat 10g, Carbs 1g

Ingredients: 

• 2 lbs ground turkey

• 1/2 cup cheddar cheese, shredded

• 1/2 cup green onions, chopped

• 4 large garlic cloves, minced

• 2 tbsp chili powder

• 1 tsp cumin, ground

• 1 tsp paprika

• salt & pepper

• Cooking spray

• Easy Pico De Gallo (optional): Tomatoes, red onion, cilantro, jalapeno.

Instructions: 

• Preheat oven to 375º.

• Line large baking sheet with parchment paper and spray with cooking spray. 

• In a large mixing bowl, add turkey, cheese, green onions, garlic, chili powder, cumin, paprika, salt, pepper and mix well using your hands. 

• Form into 30 golf ball size meatballs (for easy measuring use small ice cream scoop).

• Bake meatballs in 2 batches for 15 minutes or until browned.

•  Top with optional Easy Pico De Gallo.

Turkey Sliders

*Serves 14

Per Serving (1 Slide): Calories 138, Protein 12.5g, Total Fat 8.5g, Carbs 2.5g

Ingredients: 

• 1.5 lbs ground turkey

• 2 eggs, large

• 1/2 small onion, minced

• 1 garlic clove, grated

• salt & pepper

• 1 head of butter lettuce, rinsed & separated

• 3 medium tomatoes, sliced

• 1 small red onion, sliced

• 3 oz pepper jack cheese

• Ketchup and mustard

Instructions: 

• In a medium bowl, add turkey, eggs, onion, garlic, salt and pepper; mix well with your hands. 

•  Using 1/4c. measuring cup, scoop meat mixture and form a patty 3 inch in diameter. 

• Place in a skillet and repeat with the rest. Cover and cook for about 4 minutes, flip over and cook uncovered another 3-4 minutes. 

• Once cooked top all with a small slice of cheese, cover and let cheese melt on low, about 4-5 minutes. 

• To assemble turkey sliders: Take 2 pieces of lettuce, overlap their ends and form a pocket.

•  Place turkey patty inside, top with a squirt of ketchup and mustard, tomato slice and red onion. 

• Fold lettuce on top and stick long wooden pick in the middle holding all ingredients together. 

Pepperoni & Spinach Pizza

*Serves 8

Per Serving (1 Slice): Calories 90, Protein 9g, Total Fat 4g, Carbs 11g, Fiber 8g

Ingredients: 

• 1.5 cups Carbquick Baking Mix*

• 1/3 cup hot water, 120-140 degrees

• 17 slices turkey pepperoni

• 1/2 cup Prego pizza sauce

• 1 cup fat free Mozzarella cheese

• 6 large spinach leaves

• cooking spray

• dash of salt/pepper/red pepper flakes

Instructions: 

• Heat oven to 450F.

• Grease 12-inch pizza pan.

• Stir together carbquik mix and very hot water; beat until soft dough forms. 

• Knead dough 2-3 minutes till dough is dry and no longer sticky. Press dough in pizza pan. 

• Cook dough for approx. 5 minutes. Remove from oven and spread sauce over dough, sprinkle cheese over pizza.

•  Top with pepperoni and spinach.

• Bake on the lowest rack in hot oven 12 to 15 minutes or until crust is golden brown. and cheese is bubbly.

Shrimp Scampi

*Serves 2

Per Serving: Calories 262, Protein 30g, Total Fat 5.5g, Carbs 6.5g, Fiber 1g

Ingredients: 

• 1 bag fettuccine Miracle Noodles®

• 1/2 lb medium shrimp, peeled & deveined

• 1 tbsp extra-virgin olive oil

• 2 tbsp minced garlic

• 1/2 onion, chopped

• 3/4 cups dry white wine

• juice and zest of 1/2 lemon

• 1.5 tbsp cold butter, in 3 pieces

• 1/8 cup chopped fresh parsley

• dash of salt/pepper/red pepper flakes

Instructions: 

• In a medium bowl, season shrimp with salt and pepper.

• Place shrimp in an even layer on a rimmed sheet pan and roast for 8 minutes.

• In a large skillet set over medium heat, add oil, garlic, onions and red pepper flakes and season with salt and pepper; cook until softened, 2 minutes.

• Adjust heat to medium-high; add wine, lemon juice and zest and simmer until sauce has reduced, 3 to 4 minutes.

• Cook Miracle Noodles as directed on package.

• Add noodles to sauce and toss until warmed through.

• Reduce heat to low and stir cold butter into sauce, then add cooked shrimp.

• Toss with parsley and garnish with lemon wheels.  

Rainbow Chicken & Veggies

*Serves 2

Per Serving: Calories 325, Protein 37g, Total Fat 10g, Carbs 23.3g, Fiber 5.5g

Ingredients: 

• 1.5 cup cherry tomatoes

• 1 cup zucchini, chopped

• 1 cup broccoli florets

• 1 yellow bell pepper, thinly sliced

• 1/2 cup red onion, cut into wedges

• 1.5 cups boneless skinless chicken breast, cubed

• 1 bag Rice Miracle Noodle®

Marinade

• 1 tbsp extra-virgin olive oil

• juice of 1 lime

• 1/8 cup cilantro, fresh chopped

• salt & pepper

Instructions: 

• Preheat oven to 400 degrees.

• On one large sheet pan, place tomatoes, zucchini, bell peppers, broccoli, red onion, and chicken.

• In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper to make the marinade.

• Whisk until combined.

• Pour marinade over veggies and chicken and season with more salt and pepper.

• Toss until completely combined.

• Bake until vegetables are tender and chicken is cooked through, 25 minutes.

• Cook Miracle Noodle Rice as directed on package.

• Divide cooked rice among 2 containers and top with roasted veggies and chicken. 

Chicken Veggie Skewers W/ Macaroni & Cheese

*Serves 2 

Per Serving: Calories 322, Protein 38g, Total Fat 2.5g, Carbs 20.5g, Fiber 2.5g

Ingredients: 

• 1 Pkt. CarbEssentials Macaroni & Cheese

• 1/4 tsp garlic powder

• 1/2 tsp Italian seasoning

• 1/4 each yellow, red, & green bell peppers, chopped

• 1.5 cups skinless chicken breast, chopped

• bamboo skewers

• 1/2 tbsp extra-virgin olive oil

Instructions: 

• Cook CarbEssentials Macaroni & Cheese according to packaging instructions.

• In a bowl, whisk together olive oil, garlic powder, Italian seasoning & a pinch of salt & pepper.

• Add bell peppers & chicken, toss with tongs until coated.

• Thread the chicken and bell peppers onto skewers.

• Heat a large grill pan over medium heat. Add skewers to pan and cook until chicken is charred and peppers are tender, 4 minutes per side.

• Remove from pan. Plate skewers and serve with CarbEssentials Macaroni & Cheese.

Slow-Cooker Veggie Omelette

*Serves 4 

Per Serving: Calories 142, Protein 10g, Total Fat 7g, Carbs 8g, Fiber 1g

Ingredients: 

• 6 eggs

• 1/2- cup milk

• 1/4 teaspoon salt

• fresh ground pepper , to taste

• 1/8 teaspoon garlic powder , or to taste

• 1/8 teaspoon chili powder , or to taste

• 1 cup broccoli florets

• 1 red bell pepper , thinly sliced

• 1 small yellow onion , finely chopped

• 1 garlic clove , minced

• GARNISH OPTIONAL

• shredded cheese 2 tbsp (low-fat)

• chopped tomatoes

• chopped onions

• fresh parsley

Instructions: 

• Lightly grease the inside of the slow cooker/crock pot with cooking spray; set aside.

• In a large mixing bowl combine eggs, milk, salt, pepper, garlic powder and chili powder; using egg beaters or a whisk, beat the mixture until mixed and well combined.

• Add broccoli florets, sliced peppers, onions and garlic to the slow cooker; stir in the egg-mixture.

• Cover and cook on HIGH for 2 hours. Start checking at 1 hour 30 minutes. Omelette is done when eggs are set.

• Sprinkle with cheese and cover; let stand 2 to 3 minutes or until cheese is melted.

• Turn off the slow cooker.

• Cut the omelette into slices.

• Transfer to a serving plate.

• Garnish with chopped tomatoes, chopped onions and fresh parsley.

• Serve.

Slow-Cooker Chicken Fajitas

*Serves 9 

Per Serving(about 3/4 cup): Calories 224, Protein 30g, Total Fat 7.8g, Carbs 7.5g, Fiber 1.2g

Ingredients: 

• 2 lbs boneless skinless chicken breast halves

• 1 (14.5 oz) can petite diced tomatoes with green chilies

• 1 red, orange and green bell pepper, julienned

• 1 large yellow onion , halved and sliced

• 4 cloves garlic , minced

• 2 1/2 tsp chili powder

• 2 tsp ground cumin

• 1 tsp paprika

• 3/4 tsp ground coriander

• 1 tsp salt

• 3/4 tsp pepper

• 2 Tbsp fresh lime juice

• 1 Tbsp honey

Instructions: 

• Pour half of the canned tomatoes into the bottom of a slow cooker and spread into an even layer. Top with half of the peppers and half of the onions. Sprinkle garlic in. Top with chicken breasts.

• In a bowl whisk together chili powder, cumin, paprika, coriander, salt and pepper. Evenly sprinkle half of the seasoning over chicken breasts then flip chicken and sprinkle in remainder. Top with remaining half of the tomatoes, then layer in remaining peppers and onions.

• Cover and cook on HIGH heat 3 - 4 hours or low heat 6 - 8 hours, until chicken has cooked through and veggies are tender (note that if you want to be able to cut chicken into strips cook more near lesser time on HIGH or LOW, otherwise it will probably just shred, which is also fine).

• Remove chicken, and cut into strips, or shred. Ladle out 1 cup of the broth in slow cooker (mostly tomato liquid) and discard. In a small bowl whisk together lime juice and honey and add to slow cooker along with chicken and season with additional salt to taste if desired. Gently toss and serve. 

Slow-Cooker Chicken Parmesan Soup

*Serves 6 

Per Serving(about 1.3 cups): Calories 247, Protein 25g, Total Fat 7.3g, Carbs 23g, Fiber 4.8g

Ingredients: 

• 4 garlic cloves, minced

• 1 green bell pepper, chopped

• 1/2 medium white onion, chopped

• 1 can (14.5 ounces) crushed tomatoes

• 1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)

• 5 cups chicken broth, plus additional if needed

• 1/2 cup shredded Parmesan cheese, plus extra for garnish

• 2 tablespoons chopped fresh basil

• 2 teaspoons chopped fresh oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes

• 4 ounces (uncooked) dry gemelli or penne pasta

• 2 tablespoons unsalted butter

• Chopped fresh basil or parsley, for garnish

Instructions: 

• In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.

• Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.

• If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.

• Serve garnished with extra Parmesan cheese and chopped basil or parsley.

Chicken Noodle Soup Meal-Prep Freezer Pack Slow-Cooker

*Serves 8 

Per Serving( about 2 Cups) : Calories 327, Protein 36g, Total Fat 5g, Carbs 33g, Fiber 5g

Ingredients: 

• 8 ounces whole-wheat egg noodles or other whole-wheat noodles

• 3 pounds bone-in chicken breast, skin removed

• 2 cups chopped onion

• 1 cup chopped carrot

• 1 cup chopped celery

• 2 sprigs thyme

• 8 cups low-sodium chicken broth

• 2 teaspoons kosher salt

• 2 cups frozen peas

• ¼ cup chopped fresh dill, plus more for garnish

• 2 tablespoons lemon juice

Instructions: 

• Cook noodles according to package directions. Drain and rinse with cold water to cool.

• Meanwhile, place chicken, onion, carrot, celery and thyme in a sealable gallon-size freezer bag. Place the cooled noodles in a separate sealable gallon-size freezer bag. Freeze both bags until ready to use. Let the bags defrost in your refrigerator for 1 day before cooking.

• Combine the chicken mixture, broth and salt in a 6-quart slow cooker (reserve the noodles). Cook on High for 4 hours or Low for 8 hours. Add peas during the last 10 minutes of cooking.

• Transfer the chicken to a clean cutting board. When the chicken is cool enough to handle, remove the meat from the bones and shred into bite-size pieces. Stir the chicken into the soup along with the noodles, dill and lemon juice.

• Garnish with more dill, if desired.

Slow-Cooker Buffalo Chicken Dip

*Serves 16 

Per Serving( 1/4 cup each) : Calories 86, Protein 9g, Total Fat 5g, Carbs 2g, Fiber 2g

Ingredients: 

• 1 cup low-sodium chicken broth

• 1 large onion, chopped

• 1 large jalapeño pepper, finely chopped

• 1 pound boneless, skinless chicken breasts, trimmed

• 8 ounces reduced-fat cream cheese

• ¼ cup crumbled blue cheese, plus more for garnish

• 3 tablespoons hot sauce, preferably Frank's RedHot

• Sliced scallions for garnish

Instructions: 

• Combine broth, onion and jalapeño in a 4- to 5-quart slow cooker. Place chicken on top. Cover and cook on High for 2½ hours.

• Transfer the chicken to a plate and shred with 2 forks. Cover to keep warm.

• Drain the liquid from the slow cooker. Whisk cream cheese, ¼ cup blue cheese and hot sauce into the slow cooker. Cover and cook until hot, about 20 minutes.

• Stir the chicken into the cream cheese mixture.

• Top with scallions and more blue cheese, if desired.

Slow-Cooker Beef Stew

*Serves 4 

Per Serving: Calories 317, Protein 35g, Total Fat 9g, Carbs 22g, Fiber 4g

Ingredients: 

• 12 ounces small red potatoes, quartered

• 4 medium carrots, cut into ½ inch pieces

• 1 small red onion, cut into wedges

• 1 pound beef stew meat

• 1 (10.75 ounce) can condensed cream of mushroom or cream of celery soup

• 1 cup beef broth

• ½ teaspoon dried marjoram or dried thyme, crushed

• 1 (9 ounce) package frozen cut green beans, thawed

Instructions: 

• In a 3- ½- or 4-quart slow cooker place potatoes, carrots, onion, stew meat, soup, beef broth, and marjoram. Stir to combine.

• Cover and cook on low-heat setting for 8 to 9 hours or on high-heat setting for 4 to 4- ½ hours.

• If using low-heat setting, turn to high-heat setting. Stir in thawed green beans. Cover and cook for 15 minutes more or just until green beans are tender.

Slow-Cooker Mediterranean Chicken & Orzo

*Serves 4 

Per Serving: Calories 378, Protein 29g, Total Fat 5g, Carbs 29g, Fiber 7g

Ingredients: 

• 1 pound boneless, skinless chicken breasts, trimmed

• 1 cup low-sodium chicken broth

• 2 medium tomatoes, chopped

• 1 medium onion, halved and sliced

• Zest and juice of 1 lemon

• 1 teaspoon herbes de Provence

• ½ teaspoon salt

• ½ teaspoon ground pepper

• ¾ cup whole-wheat orzo

• ⅓ cup quartered black or green olives

• 2 tablespoons chopped fresh parsley

Instructions: 

• Cut each chicken breast half into 4 pieces.

• Combine the chicken, broth, tomatoes, onion, lemon zest, lemon juice, herbs de Provence, salt and pepper in a 6-quart slow cooker.

• Cook on High for 2 hours or on Low for 4 hours.

• Stir in orzo and olives; cook for 30 minutes more.

• Let cool slightly. Sprinkle with parsley.

Seared Salmon W/ Roasted Cauliflower

*Serves 2 

Per Serving: Calories 318, Protein 47g, Total Fat 10g, Carbs 9g, Fiber 3.5g

Ingredients: 

• 1/2 large head cauliflower, cut into florets

• 1 tsp. olive oil salt & pepper

• 2 (6-oz.) pieces skinless salmon filets

• 1 clove garlic, chopped

• 1/2 tbsp. capers

• 1/4 cup fresh flat-leaf parsley

Instructions: 

• Heat oven to 450 degrees F. On a large rimmed baking sheet, toss the cauliflower with 1/2 tsp. olive oil and salt and pepper.

• Roast until tender, about 15 minutes, then broil until golden brown.

• Meanwhile, heat the remaining oil in a large cast iron skillet over medium-high heat.

• Season the salmon with salt and pepper and cook for 3 minutes.

• Turn the salmon, scatter the garlic and capers around and cook until the salmon is opaque throughout, 2 to 3 minutes more.

• Transfer the fish to plates and toss the cauliflower with the garlic, capers and parsley.

• Serve with the salmon.

Chocolate Peanut Butter Waffles

*Serves 1 

Per Serving (1 waffle): Calories 285, Protein 25g, Total Fat 9.5g, Carbs 27g, Fiber 7g

Ingredients: 

• 1 container FlapJacked Chocolate Peanut Butter Mighty Muffin

• 2 tbsp PB2 Powdered Peanut Butter

• 1/3 cup + 1-2 tsp water (waffles)

• 2 tbsp water (peanut butter)

Instructions: 

• Preheat waffle iron.

• Remove sealed protective film from Mighty Muffin and pour into small mixing bowl.

• Add cold water to mix. It is best to use a measuring cup! Stir until well combined.

• Cook according to your waffle iron’s instructions.

• Meanwhile mix 2 tbsp. of PB2 with 1 tbsp. of water and stir until smooth.

• When waffles are completed top with peanut butter and enjoy!

Rainbow Pancakes

*Serves 4 

Per Serving(3 pancakes): Calories 68, Protein 7g, Total Fat 1g, Carbs 8g,

Ingredients: 

• 2 cups FlapJacked Buttermilk Pancake & Baking Mix

• 1 1/3 cups water

• 1 tsp vanilla extracts

• Food dye

• Top with Walden Farms syrups or fruit spreads

Instructions: 

• In a large bowl, whisk FlapJacked mix, water and vanilla until combined. Divide batter into 6 small mixing bowls.

• Stir a few drops of food dye into each bowl and continue adding drops until a vibrant color is achieved. Repeat until you have red, orange, yellow, green, blue and purple.

• Heat a nonstick frying pan or griddle over medium-low heat. Pour roughly 2 tablespoons of batter per pancake. Cook until the bubbles begin to pop.

• Flip and cook for an additional 45-60 seconds.

• Remove from pan and repeat until all the colors have been used. Stack the pancakes in the color order of a rainbow and enjoy!

Blueberry Yogurt Parfait

*Serves 4

Per Serving: Calories 132, Protein 15g, Total Fat 0.5g, Carbs 15.5g

Ingredients: 

• 1/2 cup fresh blueberries

• 3/4 cup non-fat blueberry Greek yogurt

• 2 cups non-fat plain Greek yoghurt

• 6 tbsp Walden Farms blueberry fruit spread

• 4 honey graham crackers sheets

Instructions: 

• First pulse the graham crackers in a food processor until crumbly.

• In a glass cup, layer blueberry yogurt, graham cracker crumbs, plain yogurt, blueberry fruit spread, plain yogurt and graham crackers until filled to the rim.

• Top with fresh blueberries and serve!

Spiced Chicken Tacos W/ Pomegranate Salsa

*Serves 2 

Per Serving: Calories 275, Protein 18g, Total Fat 9g, Carbs 17g, Fiber 2.5g

Ingredients: 

• 1/2 tsp. ground cumin

• 1/4 tsp. garlic powder

• Dash chipotle chili powder

• Salt & pepper

• 1 tsp. olive oil

• 1 large boneless, skinless chicken breast

• 2 medium radishes

• 1/4 large avocado, diced

• 1 scallion

• 1/8 cup pomegranate seeds

• 1/2 tbsp. fresh lime juice

• 1/4 cup fresh cilantro leaves

• 4 small 4” flour tortillas

Instructions: 

• Heat oven to 425 degrees F. Line a rimmed baking sheet with foil.

• In a small bowl, combine the cumin, garlic, chili powders, salt.

• Heat the oil in a medium skillet over medium heat.

• Season the chicken with the spice mixture and cook until browned, about 2-3 minutes each side.

• Transfer the chicken to the baking sheet and roast until cooked through, 8 to 10 minutes.

• Meanwhile, in a medium bowl, gently toss together the radishes, scallions, avocado, pomegranate seeds, lime juice, salt and pepper; fold in the cilantro.

• Slice the chicken into 1/4-inch-thick pieces.

• Fill the tortillas with the chicken and top with the pomegranate salsa.