Ingredients
2 (24-ounce) bags frozen complete Chinese dinner (rice, chicken, sauce, vegetables)
3 whole romaine hearts
1 yellow squash (rinsed)
1 cup fresh pre-diced tomatoes
cooking spray
1/4 cup ginger salad dressing

Steps

1. Place sauce packet in small bowl under running water for 30 seconds to thaw. Slice romaine into 1/2-inch-thick ribbons; place in salad bowl. Cut squash into 1/2-inch-cubes. Add squash and tomatoes to romaine; set aside.
2. Transfer rice to microwave-safe bowl; cover and microwave on HIGH 4–5 minutes or until hot.
3. Preheat large sauté pan on medium 2­–3 minutes. Remove pan from heat and coat with cooking spray. Add chicken; cook and stir chicken for 5 minutes.
4. Add vegetables; cook and stir 4–5 minutes or until thoroughly cooked and desired tenderness. Meanwhile, add dressing to salad; toss until evenly coated.
5. Add sauce; stir for 30 seconds or until hot. Serve immediately with rice.

Orange Chicken recipe:
CALORIES (per 1/4 recipe) 450kcal; FAT 12g; CHOL 50mg; SODIUM 910mg; CARB 62g; FIBER 4g; PROTEIN 15g; VIT A 60%; VIT C 45%; CALC 8%; IRON 20%

Oriental Salad recipe:
CALORIES (per 1/4 recipe) 70kcal; FAT 4g; CHOL 0g; SODIUM 320mg; CARB 7g; FIBER 2g; PROTEIN 2g; VIT A 60%; VIT C 60%; CALC 6%; IRON 8%

Ingredients
6–8 fresh small strawberries (rinsed)
1/4 cup strawberry cream cheese spread
12 won ton skins (from Produce)
plastic wrap
3 tablespoons canola oil
cinnamon sugar blend (optional)

Steps

1. Remove stem caps from strawberries. Cut berries into small 1/4-inch-pieces (about 1/4 cup); place in small bowl. Stir cream cheese in gently until blended.
2. Lay one won ton skin flat on clean work surface. Place about 1 teaspoon of the strawberry mixture in center of the skin; do not over fill. Moisten a 1/4-inch-strip along each outside edge of skin. Fold one corner of the skin, over the filling, and press it against the opposite corner to form a triangle. Press edges together tightly to seal; repeat with remaining skins and filling. Cover with plastic wrap and set aside until ready to cook.
3. Preheat oil in medium sauté pan on medium-high 3-4 minutes. Add 3–4 rangoons (do not crowd pan); cook 1–2 minutes on each side, turning once, or until crisp and golden. Drain on absorbent paper. Cook remaining rangoons. Sprinkle with cinnamon sugar, if desired, and serve warm.

CALORIES (per 1/4 recipe) 200kcal; FAT 15g; CHOL 20mg;
SODIUM 100mg; CARB 17g; FIBER 1g; PROTEIN 3g;
VIT A 4%; VIT C 20%; CALC 2%; IRON 4%