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Black-Eyed Pea Succotash
4
$0.55
$2.20
- 1 can (15 oz) Black-Eyed Peas, drained and rinsed
1 cup Frozen Sweet Corn
1 cup Frozen Okra, sliced into rounds
1/2 Bell Pepper, diced
1/2 medium Onion, diced
1 tbsp Olive Oil or Vegetable Oil
1 tsp Smoked Paprika, salt, and pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Crispy Oven-Baked "Un-Fried" Chicken
4
$1.13
$2.20
- 1 can (15 oz) Black Beans, drained and rinsed
1/2 tsp Cumin and 1/2 tsp Garlic Powder
4 large Flour Tortillas
1 cup Shredded Cheese
1 tbsp Butter or Oil for frying
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Healthy Baked Caribbean Jerk Chicken
4
$1.05
$2.20
- 4 Chicken Drumsticks or Thighs, skin removed
1 medium Onion, chopped
3 Green Onions (scallions), chopped
2 cloves Garlic, minced
1 tbsp Fresh Ginger, grated
1 Scotch Bonnet pepper, seeded and minced (use half for less heat, or substitute 1 tsp cayenne pepper)
1 tbsp Lime Juice
1 tbsp Soy Sauce (low-sodium)
1 tbsp Olive Oil
1 tbsp Brown Sugar
1 tbsp Dried Thyme, 1 tsp Ground Allspice, 1/2 tsp Nutmeg, 1/2 tsp Cinnamon, salt, and black pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Heart-Healthy Baked Macaroni & Cheese
6
$0.75
$2.20
- 1/2 lb Lean Ground Turkey
1/2 head of Green Cabbage, shredded finely
1 medium Onion, diced
2 cloves Garlic, minced
2 tbsp Low-Sodium Soy Sauce
1 tbsp Vegetable Oil
Salt, pepper, and a pinch of red pepper flakes
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Lightened-Up Smothered Pork Chops
4
$1.20
$2.20
- 1 can (14.5 oz) Diced Tomatoes
4 cups Vegetable Broth
2–3 cups of any leftover chopped veggies in your fridge
1 tsp Italian seasoning, salt, and pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Oven-Baked Crispy Green Tomatoes
4
$0.55
$2.20
- 2 large Green Tomatoes, sliced into 1/2-inch thick rounds
1/2 cup Yellow Cornmeal
1/4 cup Whole Wheat Breadcrumbs
1/4 cup low-fat milk + 1 tsp lemon juice (buttermilk substitute)
1 large Egg White
1 tsp Garlic Powder, salt, and pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Sautéed Cabbage with Smoked Turkey Bacon
4
$0.70
$2.20
- 1 head of Green Cabbage, cored and shredded
4 slices Smoked Turkey Bacon, chopped
1 medium Onion, diced
1 tbsp Apple Cider Vinegar
1 tsp Sugar (optional, to balance the vinegar)
Salt, black pepper, and a pinch of red pepper flakes
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Smoked Turkey Collard Greens
6
$0.63
$2.20
- 2 large bunches of Collard Greens, washed and chopped
1 Smoked Turkey Drumstick or Wing (approx. 8–10 oz)
1 medium Yellow Onion, diced
2 cloves Garlic, minced
4 cups Low-Sodium Vegetable or Chicken Broth
1 tbsp Apple Cider Vinegar
1/2 tsp Red Pepper Flakes, salt, and pepper to taste
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Smoky Turkey Sausage & Sweet Potato Hash
4
$0.95
$2.20
- 1/2 lb Lean Smoked Turkey Sausage, sliced into rounds
2 medium Sweet Potatoes, peeled and diced
1 medium Onion, diced
1 Green Bell Pepper, diced
1 tbsp Canola or Olive Oil
1 tsp Smoked Paprika, salt, and pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Southern Black-Eyed Pea & Sweet Potato Skillet
4
$0.60
$2.20
- 1 can (15 oz) Black-Eyed Peas, drained and rinsed
1 large Sweet Potato, peeled and finely diced
1 medium Onion, diced
1 Bell Pepper (green or red), diced
1 tbsp Olive Oil
1 tsp Smoked Paprika, salt, and pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Spiced Sweet Potato & Carrot Mash
4
$0.48
$2.20
- 2 large Sweet Potatoes, peeled and cubed
3 large Carrots, peeled and sliced into rounds
1 tbsp Butter or Olive Oil
1/2 tsp Cinnamon
1/4 tsp Ground Nutmeg
1 tbsp Maple Syrup or Honey
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Spicy Cajun Oven-Baked Catfish
4
$1.20
$2.20
- 4 Frozen Catfish Fillets, thawed
1 tbsp Cajun or Creole Seasoning (low-sodium if possible)
1 tbsp Olive Oil
1 Lemon, cut into wedges
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Stewed Okra, Tomatoes, and Sweet Corn
4
$0.53
$2.20
- 2 cups Frozen Sliced Okra
1 can (14.5 oz) No-Salt-Added Diced Tomatoes (with juice)
1 cup Frozen Sweet Corn
1 small Onion, diced
1 clove Garlic, minced
1 tsp Dried Thyme, salt, and black pepper
1. Heat the oil in a large skillet over medium heat. Sauté the diced onion and bell pepper for 4 minutes until they begin to soften.
2. Add the frozen sliced okra and sweet corn to the skillet. Cook for 5 minutes, stirring occasionally, until the okra is tender and no longer sticky.
3. Stir in the drained black-eyed peas.
4. Season with smoked paprika, salt, and pepper. Cook for another 3–4 minutes until everything is thoroughly heated through. Serve warm.
This dish is incredibly hearty. Stuff any leftovers into whole-wheat tortillas with a sprinkle of cheese to make high-fiber, budget-friendly lunch wraps.
Crispy Oven-Baked "Un-Fried" Chicken
Healthy Baked Caribbean Jerk Chicken
Heart-Healthy Baked Macaroni & Cheese
Lightened-Up Smothered Pork Chops
Oven-Baked Crispy Green Tomatoes
Sautéed Cabbage with Smoked Turkey Bacon
Smoked Turkey Collard Greens
Smoky Turkey Sausage & Sweet Potato Hash
Southern Black-Eyed Pea & Sweet Potato Skillet
Spiced Sweet Potato & Carrot Mash
Spicy Cajun Oven-Baked Catfish
Stewed Okra, Tomatoes, and Sweet Corn