INGREDIENTS:
-6 oz. can tuna in water
-3 T. celery, diced
-3 T. red onion, diced
-2 T. carrots, diced
-2 T. tomato, diced
-2 T. apple, diced
-1/3 c. nonfat Greek yogurt
-1 1⁄2 t. white wine vinegar
-1⁄2 t. dried oregano
-1⁄4 t. parsley flakes
-1/8 t. pepper
-2 slices whole wheat or Ezekiel bread
-2 slices tomato
-2 (1 oz.) slices reduced fat Swiss

DIRECTIONS:
Stir together first 11 ingredients in a medium bowl until well combined. Divide tuna salad equally on both slices of bread. Top each with 1 slice of tomato and 1 slice of cheese. Broil a few minutes until lightly browned and cheese is melted.

KIT Tip: Try replacing tuna with chicken.

INGREDIENTS:

- 2/3 cup quinoa, rinsed/drained
- 6 bell peppers
-1 tablespoon olive oil
- 3⁄4 cup diced carrots
- 1⁄2 red onion – diced
- 10 oz. pkg frozen spinach, thawed/drained
- 15 oz. can red kidney beans, rinsed/drained
- 1 teaspoon chili powder
- 1⁄2 cup grated part-skim mozzarella

DIRECTIONS:

Preheat oven to 350. Boil 1 1/3 cups water in saucepan; add quinoa. Reduce heat, cover and simmer for 15 minutes. Keep covered; set aside. Remove pepper tops, stems and seeds. Bring a large pot of water to boil. Add peppers, boil for 5 minutes, and drain. Heat oil in a skillet over medium heat.  Add carrots; cook for 3 minutes. Add onion; cook for 5 minutes more. Stir in spinach and beans.

Remove from heat and mix quinoa and chili powder. Fill peppers with quinoa mixture and place upright in a baking dish. Sprinkle with cheese. Add just enough water to form a very thin layer in the bottom of the dish. Bake for 20 minutes or until tops are lightly browned. Serve immediately.

GOOD-4-YOU RECIPE
Savory Seafood Penne

INGREDIENTS:
- 2 oz multigrain penne
- 12-14 medium pre-cooked,
peeled shrimp
- 2 tbsp crumbled Gorgonzola
- 3 c chopped baby spinach
- 1 tomato, chopped
- 2 tbsp chopped walnuts
- 3 tbsp ready-made pesto

DIRECTIONS:
Cook pasta according to package directions; drain and transfer to a large
bowl.  Add shrimp, cheese, spinach, tomato, walnuts, and pesto, stirring
well to help wilt the spinach and distribute the pesto.

KIT TIP:
Try replacing the shrimp with chicken for an alternative protein-packed
option. Also, add more veggies, we like sliced zucchini!

Makes 2 servings
360 calorie, 19g fat (5g sat), 26 carbs, 390mg sodium, 5g of fiber, 22g
protein