Ingredients:
2 boneless, skinless chicken breasts (3/4 pound total), cut into bite-size pieces
1⁄4 teaspoon salt
1⁄4 teaspoon pepper
1 tablespoon olive oil
2 slices bacon, chopped
1 medium carrot, chopped (1⁄2 cup)
1 small onion, chopped (1⁄2 cup)
1 clove garlic, finely chopped
1 ½ teaspoons fresh thyme
1 can (14.5 ounces) cannellini beans
1 medium tomato, seeded and diced
1⁄2 cup chicken stock
1⁄4 cup panko breadcrumbs

Directions:
1. Season chicken with salt and pepper. Heat oil in 9-inch skillet over medium-high heat and add the chicken. Cook, stirring occasionally, until lightly browned, about 2 minutes. Transfer to a plate.

2. Lower heat to medium and add bacon, carrots and onion to the same skillet. Cook, stirring, until bacon has begun to brown and vegetables have softened, about 4 to 5 minutes. Add garlic and thyme and cook for 1 minute, or until fragrant.

3. Drain cannellini beans, reserving liquid and rinsing beans. In a small bowl, add 1⁄4 cup of beans and 2 tablespoons of the reserved bean liquid, and mash into a paste. Add the bean paste, beans, tomato and chicken stock to skillet and cook for 8 to 10 minutes or until liquid has thickened. Add reserved chicken and cook for another 2 to 3 minutes, or until chicken is cooked through.

4. Place breadcrumbs and butter in a small bowl. Stir to combine and microwave for 15 seconds at a time — stirring each time — until golden brown, about 2 minutes total. Sprinkle breadcrumbs evenly over the cassoulet. Serve immediately.

Calories: 608, Total fat: 23g, Saturated fat: 8g, Cholesterol: 124mg, Sodium: 1,358mg, Carbs: 50g, Dietary fiber: 16g, Sugar: 6g, Protein: 51g

TIP:
Don’t have fresh thyme? Use 1⁄2 teaspoon dried thyme.

Ingredients:
2 cups cubed (1⁄2 inch) butternut squash
1⁄2 cup chopped red onion
2 tablespoons, plus 2 teaspoons olive oil
1⁄2 teaspoon salt, divided
1⁄4 teaspoon pepper
8 ounces Brussels sprouts, trimmed and roughly chopped
1 tablespoon Dijon mustard
1 tablespoon brown sugar
2 salmon fillets (6 ounces each)

Directions:
1. Heat oven to 450 F. Spray a large rimmed baking pan with cooking spray. Arrange butternut squash and onion in pan. Sprinkle with 1 tablespoon oil, 1⁄4 teaspoon salt and the pepper; toss to coat. Bake for 10 minutes.

2. Meanwhile, in a medium bowl, combine Brussels sprouts, 1 tablespoon oil and remaining 1⁄4 teaspoon salt.

3. Remove vegetables from oven and add Brussels sprouts to the pan. Stir to combine. Return to oven and bake for 10 minutes.

4. In a small bowl, whisk together mustard and brown sugar until smooth. Brush mustard mixture over both pieces of salmon. Remove baking pan from oven. Move vegetables to one side of the pan and place salmon (skin-side down) on the other side. Bake for another 12 to 14 minutes, or until salmon is cooked to desired doneness and vegetables are browned.

Calories: 579, Total fat: 31g, Saturated fat: 4.5g, Cholesterol: 105mg, Sodium: 904mg, Carbs: 39g, Dietary fiber: 6g, Sugar: 13g, Protein: 45g

Ingredients:
1 medium red or yellow bell pepper
1 teaspoon olive oil
1⁄4 cup chopped red onion
4 tablespoon low-sodium jarred salsa
⅓ cup cooked quinoa
⅓ cup canned low-sodium black beans, drained and rinsed
1 tablespoon shredded Monterey Jack cheese

Directions:
1. Preheat oven to 400 F. Lightly coat a small baking dish with cooking spray.

2. Cut tops from peppers; remove and discard ribs and seeds. Chop pepper top, discarding stem; set aside. Place pepper upright in prepared dish; bake until slightly tender, about 12 to 15 minutes. Let stand until cool enough to handle, about 10 minutes. Leave oven on.

3. Meanwhile, heat olive oil in a small skillet over medium heat. Add onion and chopped pepper top and cook, stirring, for 3 to 4 minutes, until softened. Add 3 tablespoons of salsa, quinoa and black beans and cook 1 to 2 minutes, stirring frequently, until heated through.

4. Fill pepper with the warm quinoa mixture. Top with remaining 1 tablespoon salsa and shredded cheese. Bake for 15 to 20 minutes until pepper is hot and cheese is melted. Serve hot.

Calories: 292, Total fat: 10g, Saturated fat: 4g, Cholesterol: 13mg, Sodium: 220mg, Carbs: 37g, Dietary fiber: 9g, Sugar: 7g, Protein: 12g

Ingredients:
1 (12 ounces) New York strip steak, patted dry
1⁄2 teaspoon salt, divided
1⁄2 teaspoon pepper, divided
2 teaspoons, plus 1 tablespoon olive oil
1 cup sliced mushrooms
1 clove garlic, finely chopped
2 tablespoons shallots, finely chopped
1 bag (5 ounces) baby spinach
1⁄4 cup cream
Pinch of nutmeg

Directions:
1. Season both sides of steak with 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Heat 2 teaspoons oil in a 9-inch cast iron or stainless steel skillet over medium-high heat. Cook steak to desired doneness, about 9 to 11 minutes for medium-rare, turning once halfway through cooking. Transfer steak to a cutting board to rest. Pour off oil from skillet.

2. Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Add mushrooms and cook, stirring occasionally, until browned, about 3 to 4 minutes. Add garlic, 1⁄8 teaspoon salt and 1⁄8 teaspoon pepper. Continue to cook, stirring, for 1 minute. Transfer mushrooms to a plate and cover to keep warm.

3. Reduce heat to medium-low; add shallots to the skillet and cook, stirring, until softened, 1 to 2 minutes. Add half of the spinach and cook, stirring, until just wilted, 1 to 2 minutes. Add remaining spinach and continue to cook, stirring, until wilted. Add cream, remaining 1⁄8 teaspoon salt, 1⁄8 teaspoon pepper and nutmeg, and cook for another 2 to 3 minutes, until cream has thickened slightly. Remove from heat.

4. Slice the steak and serve with mushrooms and creamed spinach.

Calories: 570, Total fat: 86g, Saturated fat: 38g, Cholesterol: 130mg, Sodium: 755mg, Carbs: 7g, Dietary fiber: 2.6g, Sugar: 2g, Protein: 38g

Ingredients:
1 tablespoon breadcrumbs
1⁄2 teaspoon olive oil
1 4-ounce boneless, skinless chicken breast
1 thin slice low-sodium deli ham
1 tablespoon shredded Swiss or Gruyère cheese
1⁄2 teaspoon Dijon mustard

Directions:
1. Heat oven to 375 F. Place breadcrumbs and oil in a small bowl. Stir to combine and microwave for 15 seconds at a time — stirring each time — until golden brown, about 45 seconds total. Set aside.

2. Place cheese in the middle of the slice of ham. Roll up the ham, enclosing the cheese. Cut a pocket into the chicken breast by making a horizontal slit along the thin long edge. Do not cut through to opposite side. Stuff ham and cheese into the chicken pocket. Press edges of chicken together to seal. Use a toothpick if needed.

3. Spray a rimmed baking sheet with cooking spray. Place chicken on baking sheet and brush top of chicken with mustard. Sprinkle browned breadcrumbs over the top. Bake for 15 to 20 minutes, until completely cooked through.

Calories: 262, Total fat: 8g, Saturated fat: 3g, Cholesterol: 101mg, Sodium: 386mg, Carbs: 6g, Dietary fiber: 0g, Sugars: 1g, Protein: 37g

This publication is for informational purposes only and does not replace the care or advice of a doctor. Always talk with a doctor before beginning any exercise program, therapy or medication. Plans are insured through UnitedHealthcare Insurance Company or one of its affiliated companies, a Medicare Advantage organization with a Medicare contract. Enrollment in the plan depends on the plan’s contract renewal with Medicare. This information is not a complete description of benefits. Contact the plan for more information. Limitations, copayments and restrictions may apply. Benefits, premium and/or copayments/coinsurance may change on January 1 of each year. UnitedHealthcare does not provide any assurances nor accept any responsibility or liability regarding the quality, nutritional value, or safety of the included recipes.

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