How Long Do You Cook Rhodes Frozen Dinner Rolls

Pulled Chicken Sandwich

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES + resting time

¼ head cabbage, shredded
¼ cup apple cider vinegar
½ tsp black pepper
2 cups cooked shredded chicken
¼ cup barbecue sauce
4 whole wheat burger buns
2 tsp Dijon mustard on buns

1. COMBINEcabbage, apple cider vinegar, and black pepper. Set aside 30 minutes.
2. COMBINEchicken and barbecue sauce.
3. SEPARATE 4 whole wheat burger buns.
4. SPREAD 2 tsp Dijon mustard on buns.
5. FILL each bun with cabbage slaw, chicken, and 1 slice white onion.

NUTRITION (per serving) 289 cal, 27 g pro, 36 g carb, 5 g fiber, 11 g sugars, 4.5 g fat, 1 g sat fat, 56 mg chol, 549 mg sodium

(If you're a grill master, you'll love these nine easy backyard BBQ recipes from Prevention Premium.)

Con Poulos

Fresh Corn & Coconut Soup

SERVES 4
PREP TIME: 5 MINUTES
TOTAL TIME: 15 MINUTES

1 ½ cups corn kernels (from 3 ears)
1 can (13.5 oz) light coconut milk
Juice of 1 lime (plus extra wedges for serving)
2 tsp fish sauce
½ tsp red-pepper flakes (plus extra for serving)
2 scallions, sliced, white parts only (plus green parts for serving)
⅛ tsp kosher salt

1. COMBINEcorn, coconut milk, lime juice, fish sauce, red-pepper flakes, scallions, and salt in a blender.
2. PUREEuntil smooth.
3. STRAIN; discard solids.
4. SERVEwith cilantro, red-pepper flakes, scallion greens, and lime wedges.

NUTRITION (per serving) 156 cal, 5 g pro, 19 g carb, 2 g fiber, 6 g sugars, 8.5 g fat, 5 g sat fat, 0 mg chol, 323 mg sodium

(Find out how to stop the craving cycle before it starts and burn fat around the clock with the naturally sweet, salty, and satisfying meals inEat Clean, Lose Weight & Love Every Bite.)

Con Poulos

California Chinese Chicken Salad

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES

½ cup sesame dressing
¼ cup water
2 ½ cups shredded Chinese cabbage
2 ½ cups shredded kale
2 cups cooked shredded chicken
1 cup grated carrots
½ cup cooked chow mein noodles
2 scallions, sliced
1 avocado, peeled, pitted, and sliced

1. WHISKsesame dressing and water.
2. COMBINEcabbage, kale, chicken, carrots, noodles, scallions, and avocado.
3. ADD dressing and toss well.

NUTRITION (per serving) 362 cal, 24 g pro, 18 g carb, 6 g fiber, 7 g sugars, 22.5 g fat, 3.5 g sat fat, 63 mg chol, 640 mg sodium

(These seven clean Chinese recipes are way tastier than takeout.)

Con Poulos

Herbed Crab Rolls

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES

3 Tbsp mayonnaise
2 Tbsp chopped tarragon
Juice of ½ lime (plus extra wedges for serving)
1 tsp Dijon mustard
½ lb cooked crab meat
½ Granny Smith apple, finely chopped
1 sm shallot, finely chopped
4 whole wheat buns.

1. WHISKmayonnaise, tarragon, lime juice, and Dijon mustard.
2. FOLDin the crab meat, apple, and shallot.
3. ADDto buns. Serve with lime wedges and black pepper, to taste.

NUTRITION (per serving) 233 cal, 15 g pro, 30 g carb, 1 g fiber, 6 g sugars, 5.5 g fat, 1 g sat fat, 58 mg chol, 543 mg sodium

MORE:13 Tiny Tweaks That Will Help You Build A Healthier Sandwich

Con Poulos

Beef & Rice Noodle Salad

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES

4 oz thin rice noodles with boiling water
½ lb lower-sodium delisliced roast beef, cut into strips
¾ cup frozen peas, thawed
½ cup mint, torn if large (plus extra for serving)
⅓ cup Thai peanut sauce with ¼ cup noodle water (add more as needed)
¼ cup peanuts, coarsely chopped
1 red bell pepper, thinly sliced
½ sm red onion, sliced

1. COVERrice noodles with boiling water in large bowl. Steep 2 to 3 minutes.
2. DRAIN(save ½ cup noodle water) and rinse.
3. TOSS with roast beef.
4. ADDpeas, mint, peanut sauce, peanuts, pepper slices, and onion slices.
5. DIVIDEamong 4 bowls and top with mint.

NUTRITION (per serving) 322 cal, 21 g pro, 40 g carb, 4 g fiber, 9 g sugars, 9.5 g fat, 2 g sat fat, 30 mg chol, 636 mg sodium

(Try these five creative meat-free recipes for the grill.)

Con Poulos

Summer Cobb Salad

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES

2 romaine hearts
¾ cup chopped green beans
2 radishes, thinly sliced
½ lb cooked shrimp
1 avocado, peeled, pitted, and sliced
2 hard-boiled eggs, sliced
1 cup halved cherry tomatoes
¼ cup red wine vinaigrette

1. SCATTER romaine in large shallow bowl.
2. TOPin rows, with green beans, radishes, shrimp, avocado, eggs, and tomatoes.
3. DRIZZLE with red wine vinaigrette.

NUTRITION (per serving) 238 cal, 19 g pro, 11 g carb, 5 g fiber, 5 g sugars, 13.5 g fat, 2 g sat fat, 213 mg chol, 819 mg sodium

Here's how to properly slice and store tomatoes:

Con Poulos

Zucchini Pappardelle With Basil-Mint Pesto

SERVES 4
PREP TIME: 10 MINUTES
TOTAL TIME: 15 MINUTES

3 med unpeeled zucchini (1 1/2 lb total)
1 cup basil
1 cup mint
¼ cup extra virgin olive oil
2 Tbsp grated Pecorino Romano
2 Tbsp pine nuts
½ tsp each kosher salt and black pepper

1. SHAVEzucchini into ribbons with vegetable peeler.
2. COMBINEbasil, mint, olive oil, Pecorino Romano, pine nuts, salt, and pepper in food processor.
3. PROCESSuntil smooth.
4. POURpesto onto zucchini and toss. Top with extra grated cheese.

NUTRITION (per serving) 207 cal, 4 g pro, 6 g carb, 2 g fiber, 3 g sugars, 19 g fat, 3.5 g sat fat, 4 mg chol, 349 mg sodium

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