Sunday Strategist: A Week of Healthy Dinners - August 28 - September 1
Monday: Skillet Red Beans and Rice
Look for trinity blend (a mix of onion, bell pepper, and celery) with the prepared produce. Or make your own with 3/4 cup onion, 3/4 cup celery, and 1/2 cup bell pepper.
Tuesday: Peanut, Shrimp, and Broccoli Rolls
Wednesday: Five-Spice Chicken Breasts with Sesame-Orange Beans
Five-spice powder packs some serious aromatic punch; it's all you need to season the chicken breasts here. You can sub broccoli florets or chopped kale for the green beans.
Thursday: Garlicky, Kale, Sausage, and Tomato Pasta
Just in time for fall, this dish combines juicy tomatoes with hearty whole-wheat pasta, sausage, and kale. Try Bionaturae or Barilla whole-wheat spaghetti; both have a light color and mild wheat flavor.
Friday: Quick Green Chicken Chili
The secret to a lightening-fast chili is to keep it simple, with starchy, creamy Great Northern beans as the main bean and canned green chiles (already broiled, skinned, and chopped) as your heat source. We blend half the beans to build body, leaving the rest whole for texture.