Ingredients

1 cup pre-diced onions
1 cup baby-cut carrots
4 ounces pre-sliced baby portabella mushrooms (rinsed)
1 pound boneless, skinless chicken breasts
cooking spray
1 teaspoon Montreal steak seasoning
1 1/2 tablespoons balsamic vinegar

Steps

1. Place onions, carrots, and mushrooms in microwave-safe bowl. Cover and microwave on HIGH 5 minutes or until hot.
2. Preheat large sauté pan on medium-high 2–3 minutes. Cut chicken into 1 1/2-inch-wide strips; coat with cooking spray. Add chicken to pan (wash hands); sprinkle with steak seasoning. Cover and cook 2–3 minutes, turning once, or until chicken begins to brown.
3. Drain vegetables and stir into chicken. Cover and cook 5 minutes, stirring once, or until vegetables begin to brown.
4. Remove lid and cook 3 more minutes, stirring once, or until vegetables are well browned. Stir in balsamic vinegar and serve.

CALORIES (per 1/4 recipe) 170kcal; FAT 1.5g; CHOL 65mg; SODIUM 270mg; CARB 9g; FIBER 2g; PROTEIN 28g; VIT A 100%; VIT C 10%; CALC 4%; IRON 6%

Ingredients
5 ounces spring mix salad
1/2 cup seasoned croutons
1/4 cup shredded Parmesan cheese
1/4 cup Caesar salad dressing

Steps

1. Combine salad mix, croutons, and cheese in salad bowl.
2. Toss with dressing and serve.

CALORIES (per 1/4 recipe) 120kcal; FAT 11g; CHOL 5mg; SODIUM 310mg; CARB 4g; FIBER 1g; PROTEIN 3g; VIT A 35%; VIT C 10%; CALC 8%; IRON 4%