Directions:

• Preheat the grill or oven to 400° F. If cooking over an open flame without a thermometer, note that cook time may vary slightly.
• Place the potatoes and chicken onto a large square of aluminum foil.
• Drizzle the chicken and the potatoes with the olive oil and season with the chili lime seasoning.
• Wrap the foil around the food by creating an envelope style fold over the top and rolling the edges up, this will make it easier to check the temperature of the meat.
• Place the foil pouch into the oven or over the campfire on a grate. Allow the packages to cook for about 30 minutes or until the potatoes are tender and the juice from the chicken run clear. Rotate the foil package around the heat from time to time to prevent scorching.
• Remove the chicken from the foil package and allow it to rest slightly while completing the dish.
• To finish the dish, top the potatoes with the shredded pepper jack cheese and place back in the oven or on the fire to allow the cheese to melt.
• Slice the chicken breast and place it on top of the potatoes.
• Top the chicken breast and potatoes with prepared salsa and enjoy.

Directions:

• In a bowl, combine flour, pepper and paprika. Toss beef in flour mixture until coated evenly.
• In a large saucepan, heat oil over medium-high heat. Add beef and sauté until brown on all sides, about 5 minutes. Add mushrooms, celery and onion and sauté 2 minutes. Add broth, bay leaf, barley, carrots, turnips and potatoes, and stir to combine. Bring mixture to a boil. Reduce heat to medium-low, cover and simmer 1 hour, stirring occasionally.
• Remove cover and simmer, uncovered, until vegetables and beef are very tender, about 40 minutes. Discard bay leaf. Skim off fat. (Stew can be prepared up to 2 days ahead. Cool slightly. Refrigerate uncovered until cold, then cover and refrigerate. Bring to a simmer before serving.)

Directions:

• In a saucepan, combine onion, garlic, carrots, chicken, chicken broth and thyme and cook over low heat for 1 hour.
• Add the potatoes, wild rice and green beans and cook for an additional 1-1/2 hours. Add pepper to taste and serve hot.

Directions:

• Heat oven to 425° F. Spray two baking sheets with cooking spray.
• Cut any large carrots in half lengthwise. Place on a baking sheet and drizzle with 1 Tbsp. olive oil; toss to coat. Place the cauliflower and broccoli on another baking sheet; drizzle with the remaining olive oil and toss to coat. Bake for 20 minutes or until tender. Cool to room temperature.
• Arrange the lettuce in a large bowl. Top with roasted vegetables and dried cranberries. When ready to serve, toss the ingredients and drizzle each salad with dressing.

Dressing:

• Place all ingredients in a blender; pulse to combine. Refrigerate until ready to serve. Can be made a day or two ahead of time.

Directions:

• In large saucepot, heat 1 Tbsp. oil over medium-high heat. Add carrots, celery and onion; cook 5 minutes or until tender, stirring occasionally. Add garlic and red pepper flakes; cook 30 seconds, stirring frequently. Stir in tomato paste; cook 30 seconds. Add tomatoes with their juice and Italian seasoning; cook 2 minutes, stirring occasionally. Add broth and lentils, then heat to a boil. Reduce heat to medium-low; cover and cook for 35 minutes or until lentils are tender, stirring occasionally. Stir in 1/4 tsp. each salt and black pepper. Makes about 4 cups.
• In a large skillet, heat remaining oil over medium-high heat. Add veggie spirals and cook 7 minutes or until slightly softened, stirring occasionally; stir in remaining 1/4 tsp. each salt and black pepper.
• Serve spirals topped with lentil Bolognese.

Directions:

• With a fork, pierce spaghetti squash several times on each side to vent. On large microwave-safe plate, heat squash in microwave oven on high for 12 minutes or until squash feels slightly soft when squeezed, turning once. Cool for 10 minutes.
• In blender, purée sun-dried tomatoes with oil, tomatoes, water, salt and pepper until smooth; transfer to large skillet. Cook tomato mixture over medium-high heat for 2 minutes; add chicken and cook 3 minutes or until heated through, stirring occasionally.
• Cut squash lengthwise in half; remove seeds. With a fork, shred squash into spaghetti-like strands onto large microwave-safe plate. Heat squash in microwave oven on high 1 minute or until heated through. Serve squash topped with chicken mixture.

Directions:

• Prepare elbows as label directs; drain, return to saucepot and cover.
• In medium saucepot, cover and cook cauliflower, 2 cups milk and carrots over medium-high heat for 10 minutes or until milk is steaming; uncover, reduce heat to medium and cook 5 minutes or until carrots are very tender, stirring frequently. Transfer to blender; purée until smooth.
• In large saucepot, melt butter over medium heat; add flour and cook 2 minutes, stirring constantly. Stir in the remaining 1 cup milk. Heat to a boil over medium-high heat, stirring constantly. Stir in the cauliflower mixture, salt and pepper; gradually stir in both cheeses until smooth and creamy. Fold in elbows. Makes about 8 cups.

Directions:

• Cook pasta as label directs, adding broccoli during last 2 minutes of cooking; drain, reserving 1/2 cup pasta water. Return pasta mixture to saucepot; stir in cheese and 1/4 cup reserved pasta water until cheese melts. Cover to keep warm.
• In small skillet, cook and stir chicken and remaining 1/4 cup reserved pasta water over low heat 2 minutes or until most water is absorbed, and chicken is heated through.
• Stir chicken and yogurt into pasta mixture. Makes about 6 cups.