Ingredients
2 nectarines (or peaches)
2 links mild Italian sausage (about 6 oz)
2 boneless, skinless chicken breasts (about 1 lb)
2 teaspoons dry chicken rub seasoning
1 tablespoon canola oil
1 (32-oz) box chicken stock
1 (16-oz) bag frozen vegetable soup mix (tomatoes, carrots, potatoes, okra, corn, green beans, lima beans, onions, celery)
7 oz pre-sliced zucchini/squash (1 1/2 cups)
3 sprigs fresh thyme

Prep

• Cut nectarines into 1/2 inch pieces.
• Remove sausage casing: cut almost in half lengthwise (butterfly); turn sausage over and peel casing away.
• Cut chicken into bite-size pieces (wash hands).

Steps

1. Preheat medium stockpot on medium-high 2–3 minutes. Season chicken with dry rub. Place oil in pan, then add chicken; cook and stir 2–3 minutes or until chicken is well browned. Add sausage; cook 1–2 more minutes or until no pink remains in sausage.
2. Stir in remaining ingredients (except nectarines). Reduce heat to medium-low; simmer 8–10 minutes or until vegetables are tender and chicken is thoroughly cooked.
3. Stir in nectarines; cook 2–3 more minutes or until fruit is slightly softened. Serve.

CALORIES (per 1/4 recipe) 430kcal; FAT 20g; CHOL 95mg; SODIUM 880mg; CARB 24g; FIBER 5g; PROTEIN 36g; VIT A 20%; VIT C 20%; CALC 8%; IRON 10%

Ingredients
1 (4-oz) bag watercress salad
1 cup Deli pita chips
1/3 cup shaved Parmesan cheese
1/4 cup red wine vinaigrette

Prep

• Remove watercress stems; coarsely chop watercress.
• Break pita chips into small bite-size pieces.

Steps

1. Place all ingredients in salad bowl.
2. Toss and serve.

CALORIES (per 1/4 recipe) 130kcal; FAT 7g; CHOL 5mg; SODIUM 370mg; CARB 13g; FIBER 1g; PROTEIN 5g; VIT A 20%; VIT C 20%; CALC 10%; IRON 4%