Pineapple Beef Stir Fry

Pineapple Beef Stir Fry

Pineapple Beef Stir Fry

Pineapple Beef Stir Fry

A stir fry is a great option to put a healthy, flavorful meal on the table even on the busiest of days. Our Pineapple Beef Stir Fry is filled with protein packed beef, nutrient dense mushrooms, vitamin packed sweet bell peppers and fiber rich snap peas. And that's not all. We take the flavor profile up for this dish with the sweetness of pineapples. Everything comes together in one pan for a dinner that's short on prep and clean up time and big on delicious flavor!
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Prep Time 30 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

  • 1 8 oz. can pineapple tidbits, 3 tablespoons juice reserved
  • 5 tsp rice vinegar
  • 1 Tbs low sodium soy sauce
  • 1 Tbs ketchup
  • 2 tsp brown sugar
  • 1 lb flank steak
  • 1 tsp cornstarch
  • 3 tsp sesame oil divided
  • 1 Tbs garlic minced
  • 1 cup mushrooms sliced
  • 1 cup snap peas
  • 1 sweet pepper sliced

Method
 

Prep
  1. Cut the flank steak into strips.
  2. Mince the garlic.
  3. Slice the mushrooms and sweet pepper.
Make
  1. Whisk the reserved 3 tbsp pineapple juice, vinegar, soy sauce, ketchup, and sugar in a small bowl until smooth. Place beef in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 20 minutes.
  2. Add cornstarch to the remaining sauce and whisk until smooth.
  3. Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Transfer the beef to the pan. Whisk any remaining marinade into the bowl of sauce. Cook the beef, stirring every 1 to 2 minutes, until tender, about 4-5 minutes. Transfer the beef to a plate.
  4. Add the remaining 1 tsp oil to the pan and heat over medium heat. Add garlic, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms, snap peas and sweet pepper to cook, stirring often, until just tender, about 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the beef and pineapple and cook, until heated through.
  5. Serve over rice, quinoa, or cauliflower rice.

Notes

Nutrition Facts: Calories 257 Total Fat 11g Saturated Fat 3g Cholesterol 70mg Sodium 232mg Total Carbohydrates 15g
Dietary Fiber 2g Total Sugars 8g Protein 26g Calcium 52mg Iron 3mg Potassium 657mg
Quick BBQ Chicken Dinner

Quick BBQ Chicken Dinner

Quick BBQ Chicken

Quick BBQ Chicken Dinner

Need a quick meal to liven up your dinner rotation? Our Quick BBQ Chicken is seasoned with our flavorful homemade barbeque seasoning mix and roasted in the oven. We paired it with roasted squash, but you can easily swap in your favorite roasted veggie. Served on a bed of greens to level up both the healthy and flavor profile even more. Quick, delicious and nutritious!
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Prep Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Ingredients Method Notes

Ingredients
  

BBQ Seasoning Mix
  • 2 Tbs paprika smoked if desired
  • 2 Tbs coconut sugar
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/8 tsp cayenne pepper optional
Chicken
  • 1 Tbs olive oil
  • 2 lb chicken thighs boneless and skinless
  • 2 Tbs BBQ Seasoning Mix
  • salt to taste
  • pepper to taste

Method
 

BBQ Seasoning Mix
    Make
    1. Add ingredients to glass mason jar fitted with lid – shake to combine and store in a cool, dry place.
    Chicken
      Prep
      1. Preheat oven to 375° F. Line baking sheet with parchment paper.
      Make
      1. In a glass bowl, toss chicken with olive oil and our BBQ Seasoning mix.
      2. Season with salt and pepper.
      3. Roast until the internal temperature of chicken reaches 165° F, about 20-25 minutes.

      Notes

      Nutrition Facts Calories 297 Total Fat 17g Saturated Fat 4g Cholesterol 180mg Sodium 590mg Total Carbohydrates 2g
      Protein 36g Iron 12mg
      Herb Maple Mustard Pork Loin

      Herb Maple Mustard Pork Loin

      Herb Maple Mustard Pork Loin

      Herb Maple Mustard Pork Loin

      The protein star of your dinner is here! Our Herb Maple Mustard Pork Loin is full of flavorful herbs with a tang from the dijon mustard and a slight hint of sweetness from the maple syrup. Mix all of your ingredients, baste onto the pork, and let the oven do the work. You can pair this with your family's favorite sides and veggies for a complete, nutritious, and delicious meal.
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      Prep Time 15 minutes
      Cook Time 1 hour 10 minutes
      Course: Main Course
      Ingredients Method Notes

      Ingredients
        

      • 3 pounds pork loin
      • 3 cloves garlic minced
      • 1 tbsp rosemary fresh, chopped
      • 4 tbsp Dijon mustard
      • 2 tbsp maple syrup
      • 2 tbsp thyme dried
      • 2 tbsp oregano dried
      • salt to taste

      Method
       

      Prep
      1. Preheat oven to 350° F and line a baking dish with parchment paper.
      2. Pat pork loin dry.
      3. Mince garlic and chop rosemary.
      Make
      1. In a small bowl, whisk together mustard, maple syrup, garlic, and herbs.
      2. Season with salt to taste.
      3. Brush paste over the surface of the pork loin.
      4. Roast uncovered for about 45 minutes or until internal temperature reads 145° F.
      5. Remove the roast from the oven and let it sit for about 10 minutes.
      6. Slice into medallions and serve with any remaining juices in the pan.

      Notes

      Nutrition Facts: Calories 466 Total Fat 20g Saturated Fat 6g Cholesterol 181mg Sodium 376mg Total Carbohydrates 7g Dietary Fiber 1g Total Sugars 4g Protein 61g Calcium 59mgIron 2mg Potassium 852mg
      Spinach and Artichoke Chicken Build and Bake

      Spinach and Artichoke Chicken Build and Bake

      Spinach and Artichoke Chicken Bake

      Spinach and Artichoke Chicken Build and Bake

      This recipe adds a protein spin to a creamy dip favorite. Our Spinach and Artichoke Chicken Bake is filled with lean protein and fiber rich veggies. Mix all the ingredients in one bowl and bake in one pan. Light prep and quick cook time puts a healthy, flavor filled dinner on the table with minimal clean up after. Busy weeknight win!
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      Prep Time 15 minutes
      Cook Time 45 minutes
      Servings: 6
      Course: Main Course
      Ingredients Method Notes

      Ingredients
        

      • 6 boneless skinless chicken breasts cut into thick strips
      • 1 red pepper chopped
      • 2 cups baby spinach roughly chopped
      • 1/2 medium yellow onion finely chopped
      • 4 garlic cloves minced
      • 1 lemon zested and juiced
      • 1/2 cup grated parmesan cheese
      • 1/2 cup mayonnaise
      • 1 teaspoon dried oregano
      • 1 teaspoon dried thyme
      • 28 ounces artichoke hearts 2 – 14 oz. cans , drained and quartered
      • 1/2 cup parsley chopped

      Method
       

      Prep
      1. Preheat oven to 400° F and lightly grease a 9×13-inch baking dish or sheet pan.
      2. Season chicken with salt and pepper, if desired.
      3. Prepare vegetables and lemon according to instructions.
      Make
      1. In a large bowl, whisk together garlic, mayonnaise, cheese, oregano, thyme, lemon zest and juice, salt, and pepper.
      2. Stir in the chopped spinach, artichoke hearts, red bell pepper, and onion until fully coated.
      3. Spread the seasoned chicken strips in the prepared baking dish and spoon the creamy vegetable mixture evenly over the chicken, making sure it’s well coated.
      4. Bake uncovered for 25–30 minutes, or until the chicken is cooked through (internal temp 165°F) and the top is golden and bubbling.
      5. Top with parsley and serve warm.
      6. Optional – For an added protein boost, replace mayonnaise with low-fat cottage cheese. The dish will be a bit tangy.

      Notes

      Nutrition Facts: Calories 446 Total Fat 21g Saturated Fat 5g Cholesterol 117mg Sodium 451mg Total Carbohydrates 21g
      Dietary Fiber 9g Total Sugars 3g Protein 45g Calcium 156mg Iron 3mg Potassium 874mg
      Brown Rice and Roasted Butternut Squash Salad

      Brown Rice and Roasted Butternut Squash Salad

      Brown Rice and Roasted Butternut Squash Salad

      Brown Rice and Roasted Butternut Squash Salad

      Craving a quick, easy and tastefully nutritious salad for lunch? This jarred salad is full of flavor with the nuttiness of brown rice, the sweetness of roasted butternut squash, the earthiness of lentils and topped with crunchy walnuts and tender kale. Easy to prep, quick grab and go to enjoy and packed with nutritional benefits to help keep you full and energized!
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      Prep Time 55 minutes
      Total Time 1 hour 15 minutes
      Course: lunch
      Ingredients Method Notes

      Ingredients
        

      Dressing
      • 3/4 cup Greek yogurt 2%
      • 4 tsp minced garlic
      • 4 Tbs lemon juice
      • 4 olive oil
      • 4 tsp dill
      • 1/4 tsp salt and pepper to taste to taste
      Layered Salad
      • 2 cup brown rice cooked cooked
      • 4 cucumbers small, diced
      • 2 cup butternut squash roasted
      • 2 cup lentils rinsed and drained
      • 1 red onion large, sliced
      • 1/3 cup walnuts chopped chopped
      • 8 oz baby kale

      Method
       

      Dressing
        Make
        1. Combine Greek yogurt, lemon juice, minced garlic, olive oil, dill, salt, and pepper. Adjust to taste.
        2. If using a large jar you can whisk in the bottom of the jar. If making individual servings, whisk in a separate bowl and add equally among serving jars.
        Layered Salad
          Prep
          1. Cook brown rice according to directions. You can use frozen pre-cooked brown rice, defrosted according to directions.
          2. Prepare ingredients according to directions. You can use any pre-roasted vegetable in place of the squash.
          Make
          1. Add dressing to the bottom of jars.
          2. Divide the dressing evenly among 4 mason jars. Layer with diced cucumber, sliced red onion, cooked brown rice, roasted butternut squash, cooked lentils, walnuts, and top with baby kale.
          3. Seal the jars and refrigerate until ready to serve. Invert into a serving bowl, toss and enjoy!

          Notes

          Nutrition Facts: Calories 536 Total Fat 23g Saturated Fat 3g Cholesterol 6mg Sodium 118mg Total Carbohydrates 69g Dietary Fiber 16g Total Sugars 9g Protein 21g Calcium 630mg Iron 6mg Potassium 1238mg
          Moroccan Spiced Squash And Lentil Soup

          Moroccan Spiced Squash And Lentil Soup

          Moroccan Spiced Squash And Lentil Soup

          Moroccan Spiced Squash And Lentil Soup

          Spice up those chilly nights! This creamy soup will fill you up with layers of warm spices coupled with flavorful veggies. One pot filled with simple ingredients that come together with big flavor!
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          Prep Time 30 minutes
          Cook Time 45 minutes
          Servings: 8
          Course: Main Course
          Ingredients Method Notes

          Ingredients
            

          • 1 large sweet onion chopped
          • 2 cup butternut squash chopped or frozen
          • 2 cup spinach chopped
          • 2 cloves garlic minced
          • 1 Tbs ginger shredded
          • 1 cup red lentils rinsed
          • 1 Tbs olive oil
          • 1 Tbs ras el hanout or garam masala
          • 2 Tbs miso paste
          • 4 cup water 4-5 cups
          • 1 1/2 cup tomatoes canned, diced
          • salt to taste
          • cayenne pepper to taste

          Method
           

          Prep
          1. Chop onion, butternut squash, and spinach.
          2. Mince garlic, shred ginger, and rinse and drain lentils.
          Make
          1. In a large soup pot, sauté onion and garlic gently in olive oil until soft and fragrant.
          2. Stir in ginger and sauté for a few more minutes.
          3. Add spice mix and miso and stir to coat vegetables.
          4. Add squash, lentils, water, coconut milk, and tomatoes. Bring to a boil then reduce heat and simmer for 20 minutes until squash and lentils are soft, adding more water if needed to keep vegetables covered.
          5. Stir in spinach just before serving.
          6. Season with salt to taste, adding cayenne for added heat if desired.

          Notes

          Nutrition Facts: Calories 150 Total Fat 3g Sodium 228mg Total Carbohydrates 26g Dietary Fiber 5g
          Total Sugars 4g Protein 8g Calcium 68mg Iron 3mg Potassium 479mg