Entrees

Chicken, carrot, red pepper and onion mixed with sweet and spicy Thai vinaigrette in lettuce wraps

Tender fish fillets are topped with peppers, mushrooms, tomatoes and a garlicky gremolata and served over orzo pasta.

Roasted mojo marinated turkey breast

Rice noodles tossed with sautéed carrots, mushrooms, bell pepper and sweet teriyaki sauce

A blend of dried chili peppers, herbs and spices adds layers of flavor to this hearty chili.

Southwest black bean cake on mixed greens with cilantro-lime crema

Fig, Pear, and Caramelized Onion Flatbread 1 Tbsp extra virgin olive oil2 cups onions (thinly sliced)1/2 tsp fresh thyme leaves4 ea prebaked flatbread bases (about 2oz each, whole grain/wheat)1/2 cup Chobani® Whole Milk Plain Greek Yogurt1 cup pears (thinly sliced)8 ea small figs (sliced lengthwise)1/4 cup crumbled blue cheese1/4 cup walnuts (toasted, chopped)honey to taste

White Bean Chicken Chili 1 cup Chobani® Whole Milk Plain Greek Yogurt3 Tbsp canola oil3/4 cup yellow onion (chopped)1 tsp garlic (minced)1 lb boneless, skinless chicken breast (1/2" diced)1 tsp ground cumin1 tsp dried oregano1/4 tsp cayenne pepper1/2 tsp kosher salt1/2 tsp fresh ground black pepper3 cups canned cannellini beans (low-sodium, rinsed)1/4 cup canned green

Chicken, greens, corn, black beans and vegetables tossed with a hearty blend of whole-grain brown rice and quinoa.

Vietnamese noodle soup with tofu, bean sprouts, green onions, jalapenos, cilantro, basil and lime.