Blue cheese is this salad's secret ingredient.
Red plums, seasoned with soy sauce and fresh ginger, make this dish special.
Dip chicken strips in the egg-nut mixture, then bake. Serve with bottled chutney.
These grilled chicken breasts can be served right away or refrigerated to use in sandwiches later.
Top a pizza crust with chicken, barbecue sauce, onions, and bell peppers.
A whole chicken is roasted with Vidalia onions and plum tomatoes, seasoned with lime juice and thyme.
Each serving contains about 133 calories, 27 g protein, 2 g fat (14% calories from fat), 69 mg cholesterol, 1 g carbohydrates, less than 1 g fiber, and 110 mg sodium.
Pour over pasta or serve with grilled meat, chicken, or fish.
Each serving contains about 257 calories, 24 g protein, 5 g fat (18% calories from fat), 63 mg cholesterol, 30 g carbohydrates, 3 g fiber, and 195 mg sodium.
A French-inspired creation that's both easy and elegant.
Fast, fresh, and healthy - a perfect dish for an outdoor summer sit-down.
A warm and satisfying soup, with fresh Asian flavors.
A lighter variation on a Southern classic.
Chilies, chicken, and noodles, what could be more perfect?
The perfect solution for that leftover chicken!
A fresh twist on a family favorite - with leftovers for lunch!
Healthy ingredients combined into an Italian classic.
Divide the stuffing into 2 equal parts. Half will be enough to stuff a 6-pound turkey breast. Freeze the remaining stuffing for another use, or bake in muffin cups for about an hour.
Marinate the chicken for several hours or overnight, then grill over hot coals.
This is a good way to get vegetables into the meal plan. Serve with a mixed green salad and some whole-wheat bread.
This is a hybrid dish—somewhere between turkey divan, which has broccoli and hollandaise sauce, and turkey tetrazzini, which doesn't.
A flavorful variation on an old standard.
Substitute turkey for ground beef and add carrots, potatoes, and corn.
Spread pizza sauce on whole-wheat rolls and top with turkey, cheese, and veggies.
Simmer the stock for four hours. Strain it through a fine sieve and skim off any fat.