Spring Bowtie Pasta

Time: 20 minutes.

Portions: 20.

Calories: 335.

Ingredients:

Water, 32 fl.oz.

Trio Low Sodium Poultry Gravy Mix, 5.5 oz.

Olive oil, 4 fl.oz.

Button mushroom, sliced, 1.25 lb.

Asparagus, sliced thin on a bias, 2 lb.

Fennel, fresh, julienne, roasted, 1.25 lb.

Red onion, julienne, roasted, 12 oz.

Whole wheat pasta, bowtie, cooked, 2.5 lb.

Method:

1. Bring water to a boil. Measure 1-1/2 cups of Low Sodium Poultry Gravy Mix. Pour mix into boiling water and whisk vigorously. Gravy will thicken up within a minute.

2. Heat olive oil over medium high heat. Sauté mushrooms until halfway cooked. Toss and add sliced asparagus. Once mushrooms and asparagus are almost cooked, add roasted fennel and roasted onions.

3. Once all of the vegetables are hot and cooked, add the pasta and hot gravy. Simmer for 2-3 minutes or until pasta is hot.

4. Top with shaved Parmesan and chopped parsley.

Sautéed Chicken & Mushrooms with Lemon Parsley Sauce

Time: 20 minutes.

Portions: 10.

Calories: 207.

Ingredients:

Olive oil, 1.5 fl.oz.

Chicken breast fillet, without skin, boneless, 40 oz.

Button mushroom, sliced, cooked, 10 oz.

Water, 16 fl.oz.

Trio Low Sodium Poultry Gravy Mix, 2.8 oz.

Parsley, fresh, chopped, 1 tbsp.

Lemon juice, fresh, 0.5 fl.oz.

Method:

1. Heat olive oil over medium high heat. Add chicken breast to hot pan, and sauté until fully cooked.

2. Once the chicken is fully cooked, add mushrooms to the hot pan. Sauté mushrooms until hot.

3. Bring water to a boil. Measure 3/4 cup of Low Sodium Poultry Gravy Mix. Pour mix into boiling water, and whisk vigorously. Gravy will thicken up within one minute.

4. Add parsley and lemon juice to gravy.

5. Top chicken with mushrooms and lemon parsley sauce.

6. Serve with quinoa pilaf and braised greens.

Guiltless Chicken and Waffles

Time: 20 minutes.

Portions: 10.

Calories: 384.

Ingredients:

Multi-grain waffle batter - prepared, 2.5 lb.

Wild rice, cooked, 1 lb.

Cranberries, dried, 6 oz.

Water, 16 fl.oz.

Trio Low Sodium Poultry Gravy Mix, 2.8 oz.

Chicken breast fillet, 40 oz.

Method:

1. Thoroughly combine waffle batter, wild rice, and cranberries.

2. Pour 3/4 cup of waffle batter onto a pre-heated, greased, waffle iron. Follow waffle iron procedures. Cook until waffle is browned and crisp.

3. Bring water to a boil. Measure 3/4 cup of Low Sodium Poultry Gravy Mix. Pour mix into boiling water and whisk vigorously.

4. Place grilled chicken on waffle and cover with 1/4 cup of hot gravy.