4 oz fresh mozzarella cheese, thinly sliced
1 lb boneless chicken cutlets
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons extra-virgin olive oil
1/4 cup white wine
1 cup fresh pre-sliced mushrooms
1 bag fresh baby spinach leaves (5–6 oz)
1 (14.5-oz) can Italian-style diced tomatoes (drained)

• Slice cheese.
• Season both sides of chicken with sallt and pepper (wash hands).

1. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add chicken; cook 3–4 minutes on one side or until lightly golden.
2. Turn chicken, add remaining ingredients (except cheese) and cover; cook 4–5 minutes or until chicken is 165°F.
3. Remove pan from heat. Top chicken with cheese and cover; let stand 2–3 minutes to melt cheese. Serve.

CALORIES (per 1/4 recipe) 310kcal; FAT 15g; CHOL 80mg; SODIUM 500mg; CARB 5g; FIBER 2g; PROTEIN 30g; VIT A 80%; VIT C 20%; CALC 20%; IRON 25%

1/2 cup roasted red peppers
3 fresh basil leaves
2 tablespoons extra-virgin olive oil
2 1/2 teaspoons minced garlic
2 (15-19-oz) cans cannellini beans (drained; rinsed)
1/4 cup white wine
1/2 teaspoon dried Italian seasoning
1/2 teaspoon kosher salt
1/2 teaspoon pepper

• Cut peppers into 1/4-inch slices.
• Stack basil leaves and roll tightly; slice thinly into fine ribbons.

1. Preheat large sauté pan on medium 2–3 minutes. Place oil in pan, then add garlic, peppers, and remaining ingredients (except basil); cook and stir 8–10 minutes or until beans are thoroughly heated.
2. Stir in basil and reduce heat to low; cook 1–2 more minutes or until fragrant. Serve. (Makes 6 servings.)

CALORIES (per 1/6 recipe) 200kcal; FAT 5g; CHOL 0mg; SODIUM 510mg; CARB 27g; FIBER 7g; PROTEIN 7g; VIT A 15%; VIT C 25%; CALC 6%; IRON 15%