4 Schnucks eggs ¼ cup Schnucks skim milk 2 tbsp. Schnucks low-fat cottage cheese 3 tbsp. Schnucks Short Cuts pico de gallo 1 tbsp. diced ham ¼ cup Schnucks no-salt-added black beans 1. Lightly coat 2 microwave-safe mugs with cooking spray. In a medium bowl, gently whisk together eggs, milk and cheese until combined. Divide among mugs and add remaining ingredients. Microwave on High until eggs are fully set, about 3 minutes. Remove mugs from microwave and let cool about 1 minute. PER SERVING: 201 CAL, 10G FAT (3G SAT FAT), 378MG CHOL, 432MG SODIUM, 8G CARB (2G FIBER, 3G SUGARS), 18G PRO OMELET IN A MUG SERVES: 2 ACTIVE: 5 MIN TOTAL: 10 MIN

4 Schnucks eggs ¼ cup Schnucks skim milk 2 tbsp. Schnucks low-fat cottage cheese 3 tbsp. Schnucks Short Cuts pico de gallo 1 tbsp. diced ham ¼ cup Schnucks no-salt-added black beans 1. Lightly coat 2 microwave-safe mugs with cooking spray. In a medium bowl, gently whisk together eggs, milk and cheese until combined. Divide among mugs and add remaining ingredients. Microwave on High until eggs are fully set, about 3 minutes. Remove mugs from microwave and let cool about 1 minute. PER SERVING: 201 CAL, 10G FAT (3G SAT FAT), 378MG CHOL, 432MG SODIUM, 8G CARB (2G FIBER, 3G SUGARS), 18G PRO OMELET IN A MUG SERVES: 2 ACTIVE: 5 MIN TOTAL: 10 MIN

2 tbsp. extra-virgin olive oil 2 tbsp. fresh chopped cilantro 2 tbsp. chopped garlic 2 tbsp. fresh chopped oregano PER BOMB: 274 CAL, 29G FAT (4G SAT FAT), 0MG CHOL, 12MG SODIUM, 6G CARBS (2G FIBER, 0G SUGARS), 1G PRO

2 tbsp. extra-virgin olive oil 2 tbsp. fresh chopped cilantro 2 tbsp. chopped garlic 2 tbsp. fresh chopped oregano PER BOMB: 274 CAL, 29G FAT (4G SAT FAT), 0MG CHOL, 12MG SODIUM, 6G CARBS (2G FIBER, 0G SUGARS), 1G PRO

SERVES: 2, ACTIVE: 5, MIN TOTAL: 10 MIN 1 cup Schnucks instant oatmeal 1 cup unsweetened almond milk 1 pouch GoGo squeeZ AppleApple ½ cup frozen raspberries, thawed 1 tsp. Schnucks cinnamon 2 tsp. pure maple syrup 1. Lightly coat 2 microwave-safe mugs with cooking spray. 2. In a medium bowl, stir together oats, almond milk and applesauce until combined. Gently stir in raspberries, then divide mixture among mugs. Microwave on High 1–2 minutes. 3. Stir in cinnamon and maple syrup. Let cool slightly before serving. PER SERVING: 242 CAL, 5G FAT (1G SAT FAT), 0MG CHOL, 68MG SODIUM, 46G CARB (11G FIBER, 12G SUGARS), 7G PRO

SERVES: 2, ACTIVE: 5, MIN TOTAL: 10 MIN 1 cup Schnucks instant oatmeal 1 cup unsweetened almond milk 1 pouch GoGo squeeZ AppleApple ½ cup frozen raspberries, thawed 1 tsp. Schnucks cinnamon 2 tsp. pure maple syrup 1. Lightly coat 2 microwave-safe mugs with cooking spray. 2. In a medium bowl, stir together oats, almond milk and applesauce until combined. Gently stir in raspberries, then divide mixture among mugs. Microwave on High 1–2 minutes. 3. Stir in cinnamon and maple syrup. Let cool slightly before serving. PER SERVING: 242 CAL, 5G FAT (1G SAT FAT), 0MG CHOL, 68MG SODIUM, 46G CARB (11G FIBER, 12G SUGARS), 7G PRO

2 tbsp. extra-virgin olive oil 1 tbsp. chopped fresh basil 1 tbsp. chopped garlic 1 tbsp. chopped fresh oregano 1 tbsp. chopped fresh Italian flat-leaf parsley 1 tbsp. chopped fresh thyme PER BOMB: 259 CAL, 28G FAT (4G SAT FAT), 0MG CHOL, 4MG SODIUM, 4G CARBS (2G FIBER, 0G SUGARS), 1G PRO

2 tbsp. extra-virgin olive oil 1 tbsp. chopped fresh basil 1 tbsp. chopped garlic 1 tbsp. chopped fresh oregano 1 tbsp. chopped fresh Italian flat-leaf parsley 1 tbsp. chopped fresh thyme PER BOMB: 259 CAL, 28G FAT (4G SAT FAT), 0MG CHOL, 4MG SODIUM, 4G CARBS (2G FIBER, 0G SUGARS), 1G PRO

2 tbsp. extra-virgin olive oil 2 tbsp. fresh chopped basil 2 tbsp. chopped garlic 1 tbsp. pine nuts PER BOMB: 332 CAL, 35G FAT (5G SAT FAT), 0MG CHOL, 3MG SODIUM, 7G CARBS (0G FIBER, 0G SUGARS), 3G PRO

2 tbsp. extra-virgin olive oil 2 tbsp. fresh chopped basil 2 tbsp. chopped garlic 1 tbsp. pine nuts PER BOMB: 332 CAL, 35G FAT (5G SAT FAT), 0MG CHOL, 3MG SODIUM, 7G CARBS (0G FIBER, 0G SUGARS), 3G PRO

2 tbsp. extra-virgin olive oil 2 tbsp. chopped fresh mint 2 tbsp. chopped fresh oregano 2 tbsp. chopped fresh rosemary PER BOMB: 264 CAL, 29G FAT (4G SAT FAT), 0MG CHOL, 1MG SODIUM, 5G CARBS (3G FIBER, 0G SUGARS), 1G PRO

2 tbsp. extra-virgin olive oil 2 tbsp. chopped fresh mint 2 tbsp. chopped fresh oregano 2 tbsp. chopped fresh rosemary PER BOMB: 264 CAL, 29G FAT (4G SAT FAT), 0MG CHOL, 1MG SODIUM, 5G CARBS (3G FIBER, 0G SUGARS), 1G PRO

1/2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix 1/4 cup unsweetened almond milk 1/4 cup Schnucks nonfat plain Green yogurt 1 tbsp. pure maple syrup 2 tbsp. Schnucks chopped walnuts

1/2 cup Kodiak Buttermilk Power Cakes Flapjack & Waffle Mix 1/4 cup unsweetened almond milk 1/4 cup Schnucks nonfat plain Green yogurt 1 tbsp. pure maple syrup 2 tbsp. Schnucks chopped walnuts

SERVES: 2 ACTIVE: 10 MIN TOTAL: 15 MIN 1 cup uncooked Barilla Protein+ Penne, divided 1½ cups water, divided 2 tbsp. diced mushrooms (about 1 medium baby bella) 3 tbsp. diced green bell pepper (about ¼ medium) ¼ cup Schnucks marinara pasta sauce 1 tsp. Schnucks Italian seasoning, divided 1 tbsp. Schnucks grated Parmesan cheese, divided 1. Divide pasta and water among 2 microwave-safe mugs. Microwave on High 3 minutes, stir, then continue microwaving in 10-second intervals until pasta is tender. Drain. 2. Stir in sauce, bell pepper and mushrooms. Microwave until vegetables are cooked through, 1–2 minutes more. Stir in Italian seasoning and top with Parmesan. Let cool about 1 minute. PER SERVING: 222 CAL, 2G FAT (1G SAT FAT), 2MG CHOL, 176MG SODIUM, 41G CARB (6G FIBER, 3G SUGARS), 12G PRO

SERVES: 2 ACTIVE: 10 MIN TOTAL: 15 MIN 1 cup uncooked Barilla Protein+ Penne, divided 1½ cups water, divided 2 tbsp. diced mushrooms (about 1 medium baby bella) 3 tbsp. diced green bell pepper (about ¼ medium) ¼ cup Schnucks marinara pasta sauce 1 tsp. Schnucks Italian seasoning, divided 1 tbsp. Schnucks grated Parmesan cheese, divided 1. Divide pasta and water among 2 microwave-safe mugs. Microwave on High 3 minutes, stir, then continue microwaving in 10-second intervals until pasta is tender. Drain. 2. Stir in sauce, bell pepper and mushrooms. Microwave until vegetables are cooked through, 1–2 minutes more. Stir in Italian seasoning and top with Parmesan. Let cool about 1 minute. PER SERVING: 222 CAL, 2G FAT (1G SAT FAT), 2MG CHOL, 176MG SODIUM, 41G CARB (6G FIBER, 3G SUGARS), 12G PRO

SERVES: 6 ACTIVE: 15 MIN TOTAL: 3 HR 45 MIN 1 ½ lbs. sirloin steak, thinly sliced 1 cup unsalted beef broth ½ cup Schnucks less-sodium soy sauce 2 tsp. sesame oil 2 tsp. minced garlic ¼ cup Schnucks dark brown sugar 2 tbsp. Schnucks cornstarch 1 16-oz. bag Schnucks frozen broccoli florets 4 cups hot cooked brown rice 1 tbsp. chopped green onion 1 tbsp. sesame seeds 1. In a large slow cooker, gently stir together steak, broth, soy sauce, sesame oil, garlic and brown sugar. Cover and cook on Low until beef is tender, about 3½ hours. 2. Transfer ¹/³ cup broth mixture to a small bowl and whisk together with cornstarch; stir mixture into slow cooker. Stir in broccoli. Cover and cook on Low 20 minutes more. 3. Serve over hot brown rice, garnished with green onion and sesame seeds. PER SERVING: 453 CAL, 12G FAT (3G SAT FAT), 91MG CHOL, 722MG SODIUM, 46G CARB (4G FIBER, 9G SUGARS), 40G PRO

SERVES: 6 ACTIVE: 15 MIN TOTAL: 3 HR 45 MIN 1 ½ lbs. sirloin steak, thinly sliced 1 cup unsalted beef broth ½ cup Schnucks less-sodium soy sauce 2 tsp. sesame oil 2 tsp. minced garlic ¼ cup Schnucks dark brown sugar 2 tbsp. Schnucks cornstarch 1 16-oz. bag Schnucks frozen broccoli florets 4 cups hot cooked brown rice 1 tbsp. chopped green onion 1 tbsp. sesame seeds 1. In a large slow cooker, gently stir together steak, broth, soy sauce, sesame oil, garlic and brown sugar. Cover and cook on Low until beef is tender, about 3½ hours. 2. Transfer ¹/³ cup broth mixture to a small bowl and whisk together with cornstarch; stir mixture into slow cooker. Stir in broccoli. Cover and cook on Low 20 minutes more. 3. Serve over hot brown rice, garnished with green onion and sesame seeds. PER SERVING: 453 CAL, 12G FAT (3G SAT FAT), 91MG CHOL, 722MG SODIUM, 46G CARB (4G FIBER, 9G SUGARS), 40G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 3 HR 10 MIN 1 ½ cups uncooked green lentils ½ cup uncooked brown rice 1 8-oz. container Schnucks fresh diced onion 2 tsp. minced garlic 1 1.25-oz. pkg. Schnucks 30% less-sodium taco seasoning 3 cups low-sodium vegetable broth 18 6-inch Schnucks taco-style yellow corn tortillas 2 large avocados, pitted and diced 1½ cups Schnucks nonfat plain Green Yogurt 1½ cups Schnucks Short Cuts pico de gallo 1. In a 3-quart slow cooker, stir together lentils, brown rice, onion, garlic, taco seasoning and broth. Cover and cook until lentils are tender and most liquid has cooked out, 3–4 hours on High or 7–8 hours on Low. 2. Serve with tortillas, avocado, yogurt and pico de gallo. PER SERVING: 504 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 622MG SODIUM, 86G CARB (13G FIBER, 10G SUGARS), 22G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 3 HR 10 MIN 1 ½ cups uncooked green lentils ½ cup uncooked brown rice 1 8-oz. container Schnucks fresh diced onion 2 tsp. minced garlic 1 1.25-oz. pkg. Schnucks 30% less-sodium taco seasoning 3 cups low-sodium vegetable broth 18 6-inch Schnucks taco-style yellow corn tortillas 2 large avocados, pitted and diced 1½ cups Schnucks nonfat plain Green Yogurt 1½ cups Schnucks Short Cuts pico de gallo 1. In a 3-quart slow cooker, stir together lentils, brown rice, onion, garlic, taco seasoning and broth. Cover and cook until lentils are tender and most liquid has cooked out, 3–4 hours on High or 7–8 hours on Low. 2. Serve with tortillas, avocado, yogurt and pico de gallo. PER SERVING: 504 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 622MG SODIUM, 86G CARB (13G FIBER, 10G SUGARS), 22G PRO

1 24-oz. pkg. sweet mini peppers, halved 1 Italian Herb Bomb, melted (recipe on page 7) 2 cloves garlic, minced 2 tbsp. chopped fresh basil, for garnish 2 tbsp. chopped fresh thyme, for garnish 1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. 2. In a large bowl, toss together sweet peppers with melted Parsley Herb Bomb and garlic. Season with salt and black pepper, if desired. Spread onto prepared sheet pan. 3. Roast until peppers soften and begin to char slightly, 15–20 minutes. Serve garnished with basil and thyme. PER SERVING: 97 CAL, 5G FAT (1G SAT FAT), 0MG CHOL, 63MG SODIUM, 11G CARBS (2G FIBER, 5G SUGARS), 2G PRO

1 24-oz. pkg. sweet mini peppers, halved 1 Italian Herb Bomb, melted (recipe on page 7) 2 cloves garlic, minced 2 tbsp. chopped fresh basil, for garnish 2 tbsp. chopped fresh thyme, for garnish 1. Preheat oven to 425 degrees. Line a sheet pan with parchment paper. 2. In a large bowl, toss together sweet peppers with melted Parsley Herb Bomb and garlic. Season with salt and black pepper, if desired. Spread onto prepared sheet pan. 3. Roast until peppers soften and begin to char slightly, 15–20 minutes. Serve garnished with basil and thyme. PER SERVING: 97 CAL, 5G FAT (1G SAT FAT), 0MG CHOL, 63MG SODIUM, 11G CARBS (2G FIBER, 5G SUGARS), 2G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 35 MIN ¼ cup white wine vinegar 2 tbsp. Schnucks olive oil 2 tbsp. sugar ¾ tsp. salt ¼ tsp. black pepper 3 English cucumbers, cut into 1/8-inch-thick slices 4 tsp. dried dill 1. In a large bowl, whisk together vinegar, oil, sugar, salt and pepper. Add cucumber and dill; toss to coat. Refrigerate, covered, at least 30 minutes or up to overnight to allow flavors to blend. Season with additional salt and pepper, if desired. PER SERVING: 79 CAL, 5G FAT (1G SAT FAT), MG CHOL, 286MG SODIUM, 8G CARBS (1G FIBER, 6G SUGARS), 1G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 35 MIN ¼ cup white wine vinegar 2 tbsp. Schnucks olive oil 2 tbsp. sugar ¾ tsp. salt ¼ tsp. black pepper 3 English cucumbers, cut into 1/8-inch-thick slices 4 tsp. dried dill 1. In a large bowl, whisk together vinegar, oil, sugar, salt and pepper. Add cucumber and dill; toss to coat. Refrigerate, covered, at least 30 minutes or up to overnight to allow flavors to blend. Season with additional salt and pepper, if desired. PER SERVING: 79 CAL, 5G FAT (1G SAT FAT), MG CHOL, 286MG SODIUM, 8G CARBS (1G FIBER, 6G SUGARS), 1G PRO

SERVES: 6 ACTIVE: 2 MIN TOTAL: 10 MIN 1 pint grape tomatoes 2 tbsp. Schnucks extra-virgin 2 olive oil, divided cups Prairie Farms lactose-free cottage cheese 3 tsp. balsamic glaze ¼ cup fresh basil, for garnish 1. In a large bowl, toss together tomatoes with 1 tablespoon oil until coated; transfer to an air- fryer basket. Air-fry at 400 degrees, shaking basket halfway through, until tomatoes burst, 5–6 minutes. (If using a regular oven, preheat to 400 degrees; spread tomatoes on a sheet pan and roast 15–20 minutes.) 2. In a serving bowl, add cottage cheese and top with tomatoes, balsamic glaze and remaining oil. Season with salt and pepper, if desired. Serve immediately, garnished with basil. PER ½-CUP SERVING: 122 CAL, 8G FAT (3G SAT FAT), 17MG CHOL, 329MG SODIUM, 5G CARBS (1G FIBER, 3G SUGARS), 8G PRO

SERVES: 6 ACTIVE: 2 MIN TOTAL: 10 MIN 1 pint grape tomatoes 2 tbsp. Schnucks extra-virgin 2 olive oil, divided cups Prairie Farms lactose-free cottage cheese 3 tsp. balsamic glaze ¼ cup fresh basil, for garnish 1. In a large bowl, toss together tomatoes with 1 tablespoon oil until coated; transfer to an air- fryer basket. Air-fry at 400 degrees, shaking basket halfway through, until tomatoes burst, 5–6 minutes. (If using a regular oven, preheat to 400 degrees; spread tomatoes on a sheet pan and roast 15–20 minutes.) 2. In a serving bowl, add cottage cheese and top with tomatoes, balsamic glaze and remaining oil. Season with salt and pepper, if desired. Serve immediately, garnished with basil. PER ½-CUP SERVING: 122 CAL, 8G FAT (3G SAT FAT), 17MG CHOL, 329MG SODIUM, 5G CARBS (1G FIBER, 3G SUGARS), 8G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 10 MIN 4 navel oranges, 3 peeled and pith removed, 1 juiced (¼ cup juice) ¼ cup Schnucks extra-virgin olive oil 2 tbsp. Schnucks honey 2 green onions, thinly sliced ¼ tsp. salt 1/4 cup Schnucks slivered almonds, for garnish ¼ cup crumbled feta cheese, for garnish 1. Cut oranges into slices or wedges and transfer to a serving plate. In a small bowl, whisk together orange juice, oil, honey, green onion and salt. Drizzle over oranges and serve garnished with almonds and feta. PER SERVING: 182 CAL, 14G FAT (2G SAT FAT), 6MG CHOL, 191MG SODIUM, 14G CARBS (2G FIBER, 11G SUGARS), 2G PRO

SERVES: 6 ACTIVE: 5 MIN TOTAL: 10 MIN 4 navel oranges, 3 peeled and pith removed, 1 juiced (¼ cup juice) ¼ cup Schnucks extra-virgin olive oil 2 tbsp. Schnucks honey 2 green onions, thinly sliced ¼ tsp. salt 1/4 cup Schnucks slivered almonds, for garnish ¼ cup crumbled feta cheese, for garnish 1. Cut oranges into slices or wedges and transfer to a serving plate. In a small bowl, whisk together orange juice, oil, honey, green onion and salt. Drizzle over oranges and serve garnished with almonds and feta. PER SERVING: 182 CAL, 14G FAT (2G SAT FAT), 6MG CHOL, 191MG SODIUM, 14G CARBS (2G FIBER, 11G SUGARS), 2G PRO

SERVES: 2 ACTIVE: 10 MIN TOTAL: 15 MIN $$3.083.08per meal per meal ½ 16-oz. pkg. Verde Farms 93% lean organic grass-fed ground beef cup shredded carrot cup minced celery cup minced onion cup shredded zucchini tbsp. Stubb's barbecue sauce tbsp. Schnucks old-fashioned oats 1.In a mixing bowl, add all ingredients. Mix with your hands until well combined. Season with salt and pepper, if desired. 2.Coat two 8-oz. microwave-safe mugs with cooking spray. Divide beef mixture among mugs and pat down. Using the handle of a wooden spoon, make a hole in each center all the way to the bottom to help cook evenly. 3.Microwave on High until beef mixture reaches 165 degrees, about 3 minutes. Remove mugs from microwave and let cool about 1 minute. Serve immediately. PER SERVING: 224 CAL, 9G FAT (3G SAT FAT), 70MG CHOL, 300MG SODIUM, 11G CARB (2G FIBER, 2G SUGARS), 24G PRO Choose Verde Farms for organic, grass-fed beef. Their 93/7 lean ground beef is a Dietitian Pick and perfect for crafting your favorite protein-packed recipes.

SERVES: 2 ACTIVE: 10 MIN TOTAL: 15 MIN $$3.083.08per meal per meal ½ 16-oz. pkg. Verde Farms 93% lean organic grass-fed ground beef cup shredded carrot cup minced celery cup minced onion cup shredded zucchini tbsp. Stubb's barbecue sauce tbsp. Schnucks old-fashioned oats 1.In a mixing bowl, add all ingredients. Mix with your hands until well combined. Season with salt and pepper, if desired. 2.Coat two 8-oz. microwave-safe mugs with cooking spray. Divide beef mixture among mugs and pat down. Using the handle of a wooden spoon, make a hole in each center all the way to the bottom to help cook evenly. 3.Microwave on High until beef mixture reaches 165 degrees, about 3 minutes. Remove mugs from microwave and let cool about 1 minute. Serve immediately. PER SERVING: 224 CAL, 9G FAT (3G SAT FAT), 70MG CHOL, 300MG SODIUM, 11G CARB (2G FIBER, 2G SUGARS), 24G PRO Choose Verde Farms for organic, grass-fed beef. Their 93/7 lean ground beef is a Dietitian Pick and perfect for crafting your favorite protein-packed recipes.

SERVES: 6 ACTIVE: 10 MIN TOTAL: 30 MIN ½ cup Schnucks slivered almonds ½ cup Schnucks olive oil ¼ cup Schnucks apple cider vinegar or white wine vinegar 3 tbsp. Schnucks Dijon mustard 1½ 2 12-oz. pkgs. Schnucks broccoli slaw ½ cup cooked and chilled tbsp. Schnucks honey tri-color quinoa golden on edges, 2–3 minutes. Transfer to a large serving bowl. 2. In a small bowl, whisk together oil, vinegar, Dijon mustard and honey. 3. In bowl with almonds, add slaw and chilled quinoa. Add dressing and toss to coat. Season with salt and pepper, if desired. Refrigerate, covered, at least 20 minutes to allow flavors to blend. PER SERVING: 251 CAL, 24G FAT (3G SAT FAT), 0MG CHOL, 106MG SODIUM, 9G CARBS (3G FIBER, 5G SUGARS), 3G PRO 1. In a small skillet over medium heat, toast almonds, stirring frequently, until fragrant and beginning to turn

SERVES: 6 ACTIVE: 10 MIN TOTAL: 30 MIN ½ cup Schnucks slivered almonds ½ cup Schnucks olive oil ¼ cup Schnucks apple cider vinegar or white wine vinegar 3 tbsp. Schnucks Dijon mustard 1½ 2 12-oz. pkgs. Schnucks broccoli slaw ½ cup cooked and chilled tbsp. Schnucks honey tri-color quinoa golden on edges, 2–3 minutes. Transfer to a large serving bowl. 2. In a small bowl, whisk together oil, vinegar, Dijon mustard and honey. 3. In bowl with almonds, add slaw and chilled quinoa. Add dressing and toss to coat. Season with salt and pepper, if desired. Refrigerate, covered, at least 20 minutes to allow flavors to blend. PER SERVING: 251 CAL, 24G FAT (3G SAT FAT), 0MG CHOL, 106MG SODIUM, 9G CARBS (3G FIBER, 5G SUGARS), 3G PRO 1. In a small skillet over medium heat, toast almonds, stirring frequently, until fragrant and beginning to turn

SERVES: 2 ACTIVE: 5 MIN TOTAL: 5 MIN 1 cup Full Circle low-sodium chicken broth tsp. Schnucks salt-free original seasoning blend cup cooked lentils ½ 2/3 1 5-oz. can Schnucks premium chunk chicken breast, drained 2/3 cup Schnucks freshly frozen mixed vegetables, thawed 2 water crackers, crumbled 1. In a liquid measuring cup, stir together broth, seasoning blend and lentils. Season with salt and pepper, if desired. 2.Divide chicken and vegetables among two 12-oz. mugs and top with broth mixture. Microwave until hot and thickened, 2–3 minutes. 3.Remove from microwave and let cool 30 seconds. Sprinkle with crushed crackers and serve warm. PER SERVING: 201 CAL, 2G FAT (0G SAT FAT), 35MG CHOL, 323MG SODIUM, 33G CARB (7G FIBER, 4G SUGARS), 20G PRO

SERVES: 2 ACTIVE: 5 MIN TOTAL: 5 MIN 1 cup Full Circle low-sodium chicken broth tsp. Schnucks salt-free original seasoning blend cup cooked lentils ½ 2/3 1 5-oz. can Schnucks premium chunk chicken breast, drained 2/3 cup Schnucks freshly frozen mixed vegetables, thawed 2 water crackers, crumbled 1. In a liquid measuring cup, stir together broth, seasoning blend and lentils. Season with salt and pepper, if desired. 2.Divide chicken and vegetables among two 12-oz. mugs and top with broth mixture. Microwave until hot and thickened, 2–3 minutes. 3.Remove from microwave and let cool 30 seconds. Sprinkle with crushed crackers and serve warm. PER SERVING: 201 CAL, 2G FAT (0G SAT FAT), 35MG CHOL, 323MG SODIUM, 33G CARB (7G FIBER, 4G SUGARS), 20G PRO

SERVES 8 ACTIVE 10 MIN TOTAL 45 MIN 8 Schnucks eggs 1 cup Schnucks skim milk 1/4 tsp. sea salt 1 tbsp. Schnucks olive oil DRIED HERBS & SPICES a. 1/3 tsp. Italian seasoning b. 1/2 tbsp. harissa paste 1/4 tsp. black pepper c. 1/2 tsp. cumin 1/4 tsp. black pepper d. 1/2 tbsp. Schnucks garlic powder 1 tbsp. turmeric 1/4 tsp. black pepper FILLING a. 1/2 cup chopped cherry tomatoes 1/2 cup spinach b. 2 red bell peppers, chopped 1/2 cup chopped fresh basil c. 1/2 cup diced onion (about 1 small onion) 2 medium sweet potatoes, cooked and diced d. 1 1/2 cups diced onion (about 1 large onion) 2 1/2 cups sliced mushrooms 2 cups fresh chopped kale CHEESE a. 1/2 cup Swiss cheese b. No cheese c. No cheese d. 1 cup Schnucks shredded Parmesan cheese 1. Preheat oven to 400 degrees with a rack in lower third position. 2. In a medium bowl, whisk together eggs, milk and salt with preferred dried herbs and spices until well combined 3. a. in a 12-inch cast-iron skillet, heat oil over medium. Add cherry tomatoes and spinach and cook until softened. b. In a 12-inch cast-iron skillet, heat oil over medium. Add bell pepper; cook until softened 2-3 minutes. c. In a 12-inch cast-iron skillet, heat oil over

SERVES 8 ACTIVE 10 MIN TOTAL 45 MIN 8 Schnucks eggs 1 cup Schnucks skim milk 1/4 tsp. sea salt 1 tbsp. Schnucks olive oil DRIED HERBS & SPICES a. 1/3 tsp. Italian seasoning b. 1/2 tbsp. harissa paste 1/4 tsp. black pepper c. 1/2 tsp. cumin 1/4 tsp. black pepper d. 1/2 tbsp. Schnucks garlic powder 1 tbsp. turmeric 1/4 tsp. black pepper FILLING a. 1/2 cup chopped cherry tomatoes 1/2 cup spinach b. 2 red bell peppers, chopped 1/2 cup chopped fresh basil c. 1/2 cup diced onion (about 1 small onion) 2 medium sweet potatoes, cooked and diced d. 1 1/2 cups diced onion (about 1 large onion) 2 1/2 cups sliced mushrooms 2 cups fresh chopped kale CHEESE a. 1/2 cup Swiss cheese b. No cheese c. No cheese d. 1 cup Schnucks shredded Parmesan cheese 1. Preheat oven to 400 degrees with a rack in lower third position. 2. In a medium bowl, whisk together eggs, milk and salt with preferred dried herbs and spices until well combined 3. a. in a 12-inch cast-iron skillet, heat oil over medium. Add cherry tomatoes and spinach and cook until softened. b. In a 12-inch cast-iron skillet, heat oil over medium. Add bell pepper; cook until softened 2-3 minutes. c. In a 12-inch cast-iron skillet, heat oil over

SERVES: 4 ACTIVE: 5 MIN TOTAL: 30 MIN 1 ¼ cups Schnucks uncooked green lentils, rinsed cups water 4 cup water 4 tbsp. Schnucks olive oil 2 tbsp. red wine vinegar or balsamic vinegar 2 tsp. Schnucks Dijon mustard 1 tsp. Schnucks crushed red pepper 1/2 tsp. kosher salt 1/2 tsp. black pepper 2 5-oz. pkgs. spring-mix greens 2 English cucumbers, diced 2 cups diced red onion ¾ cup chopped fresh mint ¾ cup julienne-cut sun-dried tomatoes 1. In a small pot, bring lentils and water to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until lentils are tender, 20–25 minutes. Drain and rinse with cold water about 1 minute. Transfer to a bowl and refrigerate, covered, until ready to use. 2. In small mixing bowl, whisk together oil, vinegar, Dijon mustard, red pepper, salt and black pepper until well combined. Refrigerate, covered with plastic wrap, until ready to serve. 3. In a large serving bowl, add lentils and remaining ingredients. Toss with dressing and serve immediately. Look for the PER SERVING: 415 CAL, 14G FAT (2G SAT FAT), 0MG CHOL, 712MG SODIUM, 56G CARBS (14G FIBER, 15G SUGARS), 18G PRO

SERVES: 4 ACTIVE: 5 MIN TOTAL: 30 MIN 1 ¼ cups Schnucks uncooked green lentils, rinsed cups water 4 cup water 4 tbsp. Schnucks olive oil 2 tbsp. red wine vinegar or balsamic vinegar 2 tsp. Schnucks Dijon mustard 1 tsp. Schnucks crushed red pepper 1/2 tsp. kosher salt 1/2 tsp. black pepper 2 5-oz. pkgs. spring-mix greens 2 English cucumbers, diced 2 cups diced red onion ¾ cup chopped fresh mint ¾ cup julienne-cut sun-dried tomatoes 1. In a small pot, bring lentils and water to a boil over medium-high heat. Reduce heat to medium-low; simmer, covered, until lentils are tender, 20–25 minutes. Drain and rinse with cold water about 1 minute. Transfer to a bowl and refrigerate, covered, until ready to use. 2. In small mixing bowl, whisk together oil, vinegar, Dijon mustard, red pepper, salt and black pepper until well combined. Refrigerate, covered with plastic wrap, until ready to serve. 3. In a large serving bowl, add lentils and remaining ingredients. Toss with dressing and serve immediately. Look for the PER SERVING: 415 CAL, 14G FAT (2G SAT FAT), 0MG CHOL, 712MG SODIUM, 56G CARBS (14G FIBER, 15G SUGARS), 18G PRO

1/3 tsp. Italian seasoning + ½ cup chopped cherry tomatoes ½ cup chopped spinach + ½ cup shredded Swiss cheese PER SERVING: 85 CAL, 7G FAT (2G SAT FAT), 185MG CHOL, 143MG SODIUM, 0G CARBS (0G FIBER, 0G SUGARS), 6G PRO

1/3 tsp. Italian seasoning + ½ cup chopped cherry tomatoes ½ cup chopped spinach + ½ cup shredded Swiss cheese PER SERVING: 85 CAL, 7G FAT (2G SAT FAT), 185MG CHOL, 143MG SODIUM, 0G CARBS (0G FIBER, 0G SUGARS), 6G PRO

SERVES: 4 ACTIVE: 5 MIN TOTAL: 5 MIN 3 tomatillos, husked and rinsed 1 Mexican Herb Bomb (recipe on page 7) ¼ cup Schnucks nonfat plain Greek yogurt 1 lb. Schnucks whole Brussels sprouts, shaved 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 cup Schnucks frozen corn, thawed 1 large avocado, pitted and sliced 1/2 cup pickled red onion strips 1/4 cup Schnucks shredded Mexican-style four-cheese blend 1/2 jalapeno, sliced 1. In a food processor or blender, add tomatillos, Mexican Herb Bomb and yogurt. Season with salt and pepper, if desired. Blend on high until smooth and creamy, 1–2 minutes. Refrigerate in an airtight container until ready to serve, or up to 7 days. 2. In a large bowl, toss Brussels sprouts with half the tomatillo mixture until well coated. Toss with black beans, corn, avocado, pickled onion, cheese and jalapeño. Serve with remaining dressing. PER SERVING: 401 CAL, 18G FAT (4G SAT FAT), 7MG CHOL, 500MG SODIUM, 47G CARBS (14G FIBER, 8G SUGARS), 15G PRO

SERVES: 4 ACTIVE: 5 MIN TOTAL: 5 MIN 3 tomatillos, husked and rinsed 1 Mexican Herb Bomb (recipe on page 7) ¼ cup Schnucks nonfat plain Greek yogurt 1 lb. Schnucks whole Brussels sprouts, shaved 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 cup Schnucks frozen corn, thawed 1 large avocado, pitted and sliced 1/2 cup pickled red onion strips 1/4 cup Schnucks shredded Mexican-style four-cheese blend 1/2 jalapeno, sliced 1. In a food processor or blender, add tomatillos, Mexican Herb Bomb and yogurt. Season with salt and pepper, if desired. Blend on high until smooth and creamy, 1–2 minutes. Refrigerate in an airtight container until ready to serve, or up to 7 days. 2. In a large bowl, toss Brussels sprouts with half the tomatillo mixture until well coated. Toss with black beans, corn, avocado, pickled onion, cheese and jalapeño. Serve with remaining dressing. PER SERVING: 401 CAL, 18G FAT (4G SAT FAT), 7MG CHOL, 500MG SODIUM, 47G CARBS (14G FIBER, 8G SUGARS), 15G PRO

½ tbsp. harissa paste, ¼ tsp. black pepper + 2 red bell peppers, chopped, ½ cup chopped fresh basil PER SERVING: 106 CAL, 7G FAT (2G SAT FAT), 186MG CHOL, 100MG SODIUM, 3G CARB (1G FIBER, 3G SUGARS), 7G PRO

½ tbsp. harissa paste, ¼ tsp. black pepper + 2 red bell peppers, chopped, ½ cup chopped fresh basil PER SERVING: 106 CAL, 7G FAT (2G SAT FAT), 186MG CHOL, 100MG SODIUM, 3G CARB (1G FIBER, 3G SUGARS), 7G PRO

SERVES: 4 ACTIVE: 5 MIN TOTAL: 30 MIN 3 tbsp. Schnucks lemon juice 2 Greek Herb Bombs, melted (recipe on page 7) 1 5-oz. pkg. baby spinach-arugula mix ½ cup chilled cooked quinoa 1 English cucumber, diced ½ cup diced red onion 1 15.5-oz. can Schnucks garbanzo beans (chickpeas), drained and rinsed ½ cup chopped roasted unsalted pistachios ½ cup crumbled feta cheese 1.In a blender or food processor, thoroughly blend lemon juice and Greek Herb Cubes. Season with salt and pepper, if desired. Refrigerate, covered, until ready to use. 2. In a large serving bowl, add spinach-arugula mix, chilled cooked quinoa, cucumber, red onion, garbanzo beans, pistachios and feta. Toss with dressing until combined. Serve immediately. PER SERVING: 449 CAL, 27G FAT (3G SAT FAT), 10MG CHOL, 510MG SODIUM, 42G CARBS (8G FIBER, 7G SUGARS), 16G PRO SIMP

SERVES: 4 ACTIVE: 5 MIN TOTAL: 30 MIN 3 tbsp. Schnucks lemon juice 2 Greek Herb Bombs, melted (recipe on page 7) 1 5-oz. pkg. baby spinach-arugula mix ½ cup chilled cooked quinoa 1 English cucumber, diced ½ cup diced red onion 1 15.5-oz. can Schnucks garbanzo beans (chickpeas), drained and rinsed ½ cup chopped roasted unsalted pistachios ½ cup crumbled feta cheese 1.In a blender or food processor, thoroughly blend lemon juice and Greek Herb Cubes. Season with salt and pepper, if desired. Refrigerate, covered, until ready to use. 2. In a large serving bowl, add spinach-arugula mix, chilled cooked quinoa, cucumber, red onion, garbanzo beans, pistachios and feta. Toss with dressing until combined. Serve immediately. PER SERVING: 449 CAL, 27G FAT (3G SAT FAT), 10MG CHOL, 510MG SODIUM, 42G CARBS (8G FIBER, 7G SUGARS), 16G PRO SIMP

½ tsp. cumin ¼ tsp. black pepper + ½ cup diced onion 2 medium sweet potatoes, cooked and diced PER SERVING: 168 CAL, 9G FAT (2G SAT FAT), 248MG CHOL, 224MG SODIUM, 10G CARB (1G FIBER, 4G SUGARS), 10G PRO

½ tsp. cumin ¼ tsp. black pepper + ½ cup diced onion 2 medium sweet potatoes, cooked and diced PER SERVING: 168 CAL, 9G FAT (2G SAT FAT), 248MG CHOL, 224MG SODIUM, 10G CARB (1G FIBER, 4G SUGARS), 10G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 5 HR 10 MIN large sweet potatoes, peeled and diced 2 1 small red onion, diced 2 14.5-oz. cans Full Circle fire-roasted diced tomatoes, drained 1 15.5-oz. can Schnucks garbanzo beans (chickpeas), drained and rinsed 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 cup uncooked quinoa, rinsed 2 tbsp. Dash Southwest chipotle seasoning 2 tbsp. Schnucks curry powder 1 32-oz. container unsalted vegetable stock ½ 13.5-oz. can Schnucks lite coconut milk 1 8-oz. pkg. whole-wheat pita bread 4 tbsp. Schnucks nonfat plain Greek yogurt 1 tbsp. chopped fresh cilantro 1. In a 3-quart slow cooker, stir together first 10 ingredients (through coconut milk). Cover and cook on Low until sweet potatoes and onion are softened and quinoa is cooked through, about 5 hours. Season with salt and pepper, if desired. Serve with pita bread, yogurt and cilantro. PER SERVING: 466 CAL, 8G FAT (3G SAT FAT), 0MG CHOL, 777MG SODIUM, 88G CARB (21G FIBER, 15G SUGARS), 20G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 5 HR 10 MIN large sweet potatoes, peeled and diced 2 1 small red onion, diced 2 14.5-oz. cans Full Circle fire-roasted diced tomatoes, drained 1 15.5-oz. can Schnucks garbanzo beans (chickpeas), drained and rinsed 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 cup uncooked quinoa, rinsed 2 tbsp. Dash Southwest chipotle seasoning 2 tbsp. Schnucks curry powder 1 32-oz. container unsalted vegetable stock ½ 13.5-oz. can Schnucks lite coconut milk 1 8-oz. pkg. whole-wheat pita bread 4 tbsp. Schnucks nonfat plain Greek yogurt 1 tbsp. chopped fresh cilantro 1. In a 3-quart slow cooker, stir together first 10 ingredients (through coconut milk). Cover and cook on Low until sweet potatoes and onion are softened and quinoa is cooked through, about 5 hours. Season with salt and pepper, if desired. Serve with pita bread, yogurt and cilantro. PER SERVING: 466 CAL, 8G FAT (3G SAT FAT), 0MG CHOL, 777MG SODIUM, 88G CARB (21G FIBER, 15G SUGARS), 20G PRO

½ tbsp. garlic powder 1 tbsp. turmeric ¼ tsp. black pepper + 1½ cups diced onion 2½ cups sliced mushrooms 2 cups fresh chopped kale ½ cup chopped fresh basil 1 cup Schnucks shredded Parmesan cheese PER SERVING: 142 CAL, 8G FAT (3G SAT FAT), 188MG CHOL, 210MG SODIUM, 8G CARB (2G FIBER, 5G SUGARS), 11G PRO

½ tbsp. garlic powder 1 tbsp. turmeric ¼ tsp. black pepper + 1½ cups diced onion 2½ cups sliced mushrooms 2 cups fresh chopped kale ½ cup chopped fresh basil 1 cup Schnucks shredded Parmesan cheese PER SERVING: 142 CAL, 8G FAT (3G SAT FAT), 188MG CHOL, 210MG SODIUM, 8G CARB (2G FIBER, 5G SUGARS), 11G PRO

SERVES: 6 ACTIVE: 10 MIN TOTAL: 6 HR 10 MIN 1 20-oz. can Schnucks pineapple chunks in juice ¼ cup Schnucks light ¼ cup Schnucks less-sodium brown sugar ¼ cup Schnucks less-sodium brown sugar soy sauce 1 small onion, thinly sliced 2 tsp. minced garlic ½ tsp. Schnucks ground ginger 2¼ lbs. pork tenderloin, cut into 4 pieces 1 14-oz. pkg. classic coleslaw blend ½ cup Schnucks nonfat plain Greek yogurt 3½ tbsp. Schnucks apple cider vinegar 1 tsp. honey 1 24-count pkg. 6-inch Schnucks taco-style yellow corn tortillas, toasted 1. In a large bowl, stir together pineapple with juice, brown sugar, soy sauce, onion, garlic and ginger until well combined. In a large slow cooker, add pork and top with pineapple mixture. 2. Cover and cook on Low until pork is tender and pulls apart easily with a fork, about 6 hours. 3. Meanwhile, in a large bowl, whisk together yogurt, vinegar and honey until smooth. Season with salt and pepper, if desired. Stir in coleslaw blend until coated. Cover and refrigerate at least 30 minutes. 4. Turn off slow cooker, shred pork, serve with coleslaw and tortillas. PER SERVING: 456 CAL, 8G FAT (2G SAT FAT), 112MG CHOL, 582MG SODIUM, 55G CARB (6G FIBER, 20G S

SERVES: 6 ACTIVE: 10 MIN TOTAL: 6 HR 10 MIN 1 20-oz. can Schnucks pineapple chunks in juice ¼ cup Schnucks light ¼ cup Schnucks less-sodium brown sugar ¼ cup Schnucks less-sodium brown sugar soy sauce 1 small onion, thinly sliced 2 tsp. minced garlic ½ tsp. Schnucks ground ginger 2¼ lbs. pork tenderloin, cut into 4 pieces 1 14-oz. pkg. classic coleslaw blend ½ cup Schnucks nonfat plain Greek yogurt 3½ tbsp. Schnucks apple cider vinegar 1 tsp. honey 1 24-count pkg. 6-inch Schnucks taco-style yellow corn tortillas, toasted 1. In a large bowl, stir together pineapple with juice, brown sugar, soy sauce, onion, garlic and ginger until well combined. In a large slow cooker, add pork and top with pineapple mixture. 2. Cover and cook on Low until pork is tender and pulls apart easily with a fork, about 6 hours. 3. Meanwhile, in a large bowl, whisk together yogurt, vinegar and honey until smooth. Season with salt and pepper, if desired. Stir in coleslaw blend until coated. Cover and refrigerate at least 30 minutes. 4. Turn off slow cooker, shred pork, serve with coleslaw and tortillas. PER SERVING: 456 CAL, 8G FAT (2G SAT FAT), 112MG CHOL, 582MG SODIUM, 55G CARB (6G FIBER, 20G S

SERVES: 6 ACTIVE: 20 MIN TOTAL: 30 MIN 4 tbsp. Schnucks minced garlic 4 tbsp. fresh lime juice 3 tbsp. Schnucks honey 3 tbsp. Schnucks less-sodium soy sauce 4 large boneless, skinless chicken breasts (about 21/2lbs.), cut into 3-inch slices 3/4 cup water 4 tbsp. Thai sweet chili sauce 1 tsp. Schnucks cornstarch 4 tbsp. Schnucks vegetable oil, divided 2 Schnucks eggs, lightly whisked 1 14-oz. pkg. extra-firm tofu, drained and cut into 1/4x11/4-inch sticks 4 medium zucchini, spiralized 1/2 cup sliced green onion, for garnish 1/2 cup chopped peanuts, for garnish 1. In a medium bowl, stir together garlic, lime juice, honey and soy sauce until combined. Add chicken and, if desired, season with salt and pepper. Cover and refrigerate 15 minutes. 2. In a small bowl, whisk together water, chili sauce and cornstarch. 3. In a large skillet, heat ½ tablespoon oil over medium-low. Add eggs and gently scramble with a spatula until cooked through, 1–2 minutes. Transfer to a small bowl and cover to keep warm. 4. Add remaining oil to skillet and heat over medium-high. Discarding marinade, add chicken; cook until internal temperature reaches 165 degrees,

SERVES: 6 ACTIVE: 20 MIN TOTAL: 30 MIN 4 tbsp. Schnucks minced garlic 4 tbsp. fresh lime juice 3 tbsp. Schnucks honey 3 tbsp. Schnucks less-sodium soy sauce 4 large boneless, skinless chicken breasts (about 21/2lbs.), cut into 3-inch slices 3/4 cup water 4 tbsp. Thai sweet chili sauce 1 tsp. Schnucks cornstarch 4 tbsp. Schnucks vegetable oil, divided 2 Schnucks eggs, lightly whisked 1 14-oz. pkg. extra-firm tofu, drained and cut into 1/4x11/4-inch sticks 4 medium zucchini, spiralized 1/2 cup sliced green onion, for garnish 1/2 cup chopped peanuts, for garnish 1. In a medium bowl, stir together garlic, lime juice, honey and soy sauce until combined. Add chicken and, if desired, season with salt and pepper. Cover and refrigerate 15 minutes. 2. In a small bowl, whisk together water, chili sauce and cornstarch. 3. In a large skillet, heat ½ tablespoon oil over medium-low. Add eggs and gently scramble with a spatula until cooked through, 1–2 minutes. Transfer to a small bowl and cover to keep warm. 4. Add remaining oil to skillet and heat over medium-high. Discarding marinade, add chicken; cook until internal temperature reaches 165 degrees,

SERVES: 6 ACTIVE: 30 MIN TOTAL: 1 HR 30 MIN 3 medium eggplants 1 1/2 cups Schnucks part-skim ricotta cheese 1 1/4 cups shredded low-moisture part-skim mozzarella cheese, divided ¹/³ cup Schnucks shredded 2 10-oz. bags Schnucks frozen chopped Parmesan cheese spinach, thawed and drained 1/2 14-oz. pkg. firm tofu, cut into 1/2-inch cubes 2 cups minced baby bella mushrooms 2 Schnucks eggs 2 tbsp. Schnucks dried basil 2 tbsp. Schnucks minced garlic 1 1/2 cups Schnucks lower-sodium traditional pasta sauce, divided 3 cups Schnucks cooked brown-and-wild rice, warmed 1. Preheat oven to 400 degrees. Coat 3 sheet pans with cooking spray. 2. On a cutting board, trim off ends of eggplants, then cut each lengthwise into 1/4-inch-thick slices (about 6 per eggplant). Arrange in a single layer on prepared sheet pans. Bake 10 minutes, then remove from oven and let cool at room temperature. Reduce oven temperature to 350 degrees. 3. In a medium bowl, stir together ricotta, ¼ cup mozzarella, the Parmesan, spinach, tofu, mushrooms, eggs, basil and garlic until well combined. Season with salt and pepper, if desired.

SERVES: 6 ACTIVE: 30 MIN TOTAL: 1 HR 30 MIN 3 medium eggplants 1 1/2 cups Schnucks part-skim ricotta cheese 1 1/4 cups shredded low-moisture part-skim mozzarella cheese, divided ¹/³ cup Schnucks shredded 2 10-oz. bags Schnucks frozen chopped Parmesan cheese spinach, thawed and drained 1/2 14-oz. pkg. firm tofu, cut into 1/2-inch cubes 2 cups minced baby bella mushrooms 2 Schnucks eggs 2 tbsp. Schnucks dried basil 2 tbsp. Schnucks minced garlic 1 1/2 cups Schnucks lower-sodium traditional pasta sauce, divided 3 cups Schnucks cooked brown-and-wild rice, warmed 1. Preheat oven to 400 degrees. Coat 3 sheet pans with cooking spray. 2. On a cutting board, trim off ends of eggplants, then cut each lengthwise into 1/4-inch-thick slices (about 6 per eggplant). Arrange in a single layer on prepared sheet pans. Bake 10 minutes, then remove from oven and let cool at room temperature. Reduce oven temperature to 350 degrees. 3. In a medium bowl, stir together ricotta, ¼ cup mozzarella, the Parmesan, spinach, tofu, mushrooms, eggs, basil and garlic until well combined. Season with salt and pepper, if desired.

Turkey Caprese Melt with Mediterranean - Berry Yogurt SERVES 6 ACTIVE 5 MIN TOTAL 30 MIN 4 tbsp. balsamic vinegar 1 tsp. Schnucks honey 1 1/2 cups Schnucks frozen berry medley, thawed 2 Pesto Herb Bombs, melted (recipe on page 7) 6 8-inch Mission protein tortillas 16 oz. Dietz & Watson no-salt-added deli turkey breast 6 thin slices fresh mozzarella cheese 12 slices Roma tomatoes (About 2 medium) 2 cups packed baby spinach 3 cups Schnucks nonfat plain Green Yogurt 1. In a small bowl, whisk together vinegar and honey. Add berries, cover and refrigerate about 30 minutes. Meanwhile, spread a thin layer melted Pesto Herb Bombs on 1 side of tortilla. Add turkey, cheese, tomato and spinach, each in its own separate quadrant. Fold tortillas in half twice. 2. In a medium skillet over medium heat and working in batches as needed, cook tortillas until golden brown, 3-5 minutes per side. Transfer to a plate and cover to keep warm. 3. Divide yogurt among 6 small bowls, then top with berry mixture. Serve with warm tortilla melts.

Turkey Caprese Melt with Mediterranean - Berry Yogurt SERVES 6 ACTIVE 5 MIN TOTAL 30 MIN 4 tbsp. balsamic vinegar 1 tsp. Schnucks honey 1 1/2 cups Schnucks frozen berry medley, thawed 2 Pesto Herb Bombs, melted (recipe on page 7) 6 8-inch Mission protein tortillas 16 oz. Dietz & Watson no-salt-added deli turkey breast 6 thin slices fresh mozzarella cheese 12 slices Roma tomatoes (About 2 medium) 2 cups packed baby spinach 3 cups Schnucks nonfat plain Green Yogurt 1. In a small bowl, whisk together vinegar and honey. Add berries, cover and refrigerate about 30 minutes. Meanwhile, spread a thin layer melted Pesto Herb Bombs on 1 side of tortilla. Add turkey, cheese, tomato and spinach, each in its own separate quadrant. Fold tortillas in half twice. 2. In a medium skillet over medium heat and working in batches as needed, cook tortillas until golden brown, 3-5 minutes per side. Transfer to a plate and cover to keep warm. 3. Divide yogurt among 6 small bowls, then top with berry mixture. Serve with warm tortilla melts.

SERVES: 6 ACTIVE: 10 MIN TOTAL: 35 MIN 3 6-oz. pkgs. Mowi fresh skin-on 3. Arrange gnocchi, broccoli, cherry tomatoes, red onion and bell peppers in a single layer on prepared sheet pan. Drizzle with remaining Italian Herb Bomb and, if desired, salt and black pepper. Stir to coat. 4. Roast 15 minutes, then turn over gnocchi. Make 6 empty spots on pan and fill each with salmon. Continue roasting until salmon is light pink and internal temperature reaches 145 degrees, 12–15 minutes. 5. Remove from oven and transfer gnocchi-veggie mixture to serving plates. Top with salmon and Parmesan. Serve warm immediately. PER SERVING WITH SALMON: 408 CAL, 18G FAT (3G SAT FAT), 45MG CHOL, 515MG SODIUM, 38G CARB (4G FIBER, 4G SUGARS), 23G PRO PER SERVING WITH TOFU: 298 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 470MG SODIUM, 40G CARB (5G FIBER, 5G SUGARS), 13G PRO Atlantic salmon fillets 2 Italian Herb Bombs, melted and divided (recipe on page 7) 3 tbsp. Schnucks lemon juice 1 17.6-oz. pkg. potato gnocchi 1 10.8-oz. pkg. Schnucks frozen broccoli florets 1 pint cherry tomatoes 1 small red onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 cup Schnucks shaved

SERVES: 6 ACTIVE: 10 MIN TOTAL: 35 MIN 3 6-oz. pkgs. Mowi fresh skin-on 3. Arrange gnocchi, broccoli, cherry tomatoes, red onion and bell peppers in a single layer on prepared sheet pan. Drizzle with remaining Italian Herb Bomb and, if desired, salt and black pepper. Stir to coat. 4. Roast 15 minutes, then turn over gnocchi. Make 6 empty spots on pan and fill each with salmon. Continue roasting until salmon is light pink and internal temperature reaches 145 degrees, 12–15 minutes. 5. Remove from oven and transfer gnocchi-veggie mixture to serving plates. Top with salmon and Parmesan. Serve warm immediately. PER SERVING WITH SALMON: 408 CAL, 18G FAT (3G SAT FAT), 45MG CHOL, 515MG SODIUM, 38G CARB (4G FIBER, 4G SUGARS), 23G PRO PER SERVING WITH TOFU: 298 CAL, 10G FAT (1G SAT FAT), 0MG CHOL, 470MG SODIUM, 40G CARB (5G FIBER, 5G SUGARS), 13G PRO Atlantic salmon fillets 2 Italian Herb Bombs, melted and divided (recipe on page 7) 3 tbsp. Schnucks lemon juice 1 17.6-oz. pkg. potato gnocchi 1 10.8-oz. pkg. Schnucks frozen broccoli florets 1 pint cherry tomatoes 1 small red onion, sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced 1/4 cup Schnucks shaved

SERVES: 6 ACTIVE: 10 MIN TOTAL: 1 HR 10 MIN 1 medium head cauliflower, trimmed 2 tbsp. Schnucks canola oil 1 tsp. Schnucks chili powder 1/2 tsp. Schnucks cumin 1/4 tsp. Schnucks garlic powder 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 10-oz. can Schnucks red enchilada sauce, divided 6 Schnucks 8-inch whole-wheat tortillas 1 cup Schnucks shredded pepper jack cheese 1 medium avocado, pitted and sliced 1/4 cup chopped fresh cilantro 1. Preheat oven to 400 degrees. Line a large sheet pan with foil and coat with cooking spray. 2. On a cutting board, finely chop cauliflower and spread onto prepared sheet pan. Drizzle with oil and sprinkle with chili powder, cumin and garlic powder. Season with salt and pepper, if desired. Stir until cauliflower is well coated. Roast until cauliflower is a deep golden brown, 25–30 minutes. Remove from oven. 3. Stir black beans into cauliflower. Reduce oven temperature to 350 degrees. Lightly grease a 9x13-inch baking dish, then evenly spread with ¼ cup enchilada sauce. 4. On a cutting board, scoop ¼ cup cauliflower mixture in a line down the center of each tortilla. Top each with 1

SERVES: 6 ACTIVE: 10 MIN TOTAL: 1 HR 10 MIN 1 medium head cauliflower, trimmed 2 tbsp. Schnucks canola oil 1 tsp. Schnucks chili powder 1/2 tsp. Schnucks cumin 1/4 tsp. Schnucks garlic powder 1 15.25-oz. can Schnucks no-salt-added black beans, drained and rinsed 1 10-oz. can Schnucks red enchilada sauce, divided 6 Schnucks 8-inch whole-wheat tortillas 1 cup Schnucks shredded pepper jack cheese 1 medium avocado, pitted and sliced 1/4 cup chopped fresh cilantro 1. Preheat oven to 400 degrees. Line a large sheet pan with foil and coat with cooking spray. 2. On a cutting board, finely chop cauliflower and spread onto prepared sheet pan. Drizzle with oil and sprinkle with chili powder, cumin and garlic powder. Season with salt and pepper, if desired. Stir until cauliflower is well coated. Roast until cauliflower is a deep golden brown, 25–30 minutes. Remove from oven. 3. Stir black beans into cauliflower. Reduce oven temperature to 350 degrees. Lightly grease a 9x13-inch baking dish, then evenly spread with ¼ cup enchilada sauce. 4. On a cutting board, scoop ¼ cup cauliflower mixture in a line down the center of each tortilla. Top each with 1