Ingredients
1 (24-ounce) bag frozen lean chicken Alfredo skillet entrée
2 cups broccoli florets
1/4 cup tangy balsamic vinaigrette
1 tablespoon ginger spice paste
1 teaspoon soy sauce
1 (7-ounce) bag lettuce and radicchio salad blend
1 cup petite carrots
1 (11-ounce) can mandarin oranges in light syrup, drained (1 cup)
1/4 cup slivered almonds
1 cup garlic ginger wonton strips (optional)

Steps

1. Place contents of skillet entrée into large non-stick sauté pan. Cover and cook over medium heat 7 minutes.
2. Meanwhile, cut broccoli into bite-size pieces, if needed and place in salad bowl. Combine dressing, ginger paste and soy sauce in small bowl; set aside.
3. Stir entree and cook 3–5 more minutes, stirring occasionally.
4. Complete salad by adding salad blend, carrots and oranges to broccoli. Top with dressing and toss to coat; sprinkle with almonds and wonton strips. Serve on side with skillet entrée.

CALORIES (per 1/4 recipe) 285kcal; FAT 11g; CHOL 19mg; SODIUM 621mg; CARB 34g; FIBER 5g; PROTEIN 15g; VIT A 161%; VIT C 104%; CALC 15%; IRON 12%

Ingredients

1 quart strawberries (rinsed)
2 tablespoons slivered almonds
2 packets sugar substitute
1 teaspoon orange extract
2 cups pressurized whipped heavy cream

Steps

1. Remove stems and cut strawberries into quarters; place in medium bowl. Toss gently with almonds, sugar substitute and orange extract. Chill until ready to serve.
2. Top with whipped cream and serve.

CALORIES (per 1/4 recipe) 198kcal; FAT 16g; CHOL 40mg; SODIUM 1mg; CARB 12g; FIBER 4g; PROTEIN 2g; VIT A 0%; VIT C 140%; CALC 3%; IRON 5%