Jumpstart Boxes:

Prep Time: 15 minutes
Cook Time: 0 minutes

Ingredients:

• 3 cups washed baby arugula
• 1 large, ripe Bartlett pear – thinly sliced
• 7 walnut halves, chopped
• 1 ounce Manchego cheese – shaved
• Approximately 2 Tbs Trader Joe’s Light Champagne Vinaigrette or your own homemade olive oil/champagne vinegar vinaigrette

Instructions:

1. Lightly toast walnut pieces in a skillet over low heat until they are fragrant. Take off heat and set aside.
2. Combine arugula and sliced pears in a large bowl and toss with Champagne vinaigrette. Add in Manchego and toss lightly. Sprinkle walnuts on top and serve.

Image: Ambro / FreeDigitalPhotos.net

Jumpstart Boxes:

Prep Time: 8 minutes
Cook Time: 10 minutes

Ingredients:

• 4 ounces Cajun smoked sausage (or sausage of your choice), chopped
• 3 cups fat-free, low-sodium chicken broth
• 1 (14.5ounce) can no-salt-added diced tomatoes, undrained
• 6 cups coarsely chopped kale (about 8 ounces)
• 1 (16ounce) can navy beans

Instructions:

1. Heat a large saucepan over medium-high heat.
2. Add smoked sausage to pan; cook 2 minutes, stirring occasionally.
3. Add chicken broth and diced tomatoes; bring to a boil over high heat.
4. Stir in the kale. Reduce heat, and simmer 4 minutes or until the kale is tender.
5. Stir in beans, and cook 1 minute or until soup is thoroughly heated.

This recipe was adapted. Here’s the original.

Image: worradmu / FreeDigitalPhotos.net

• Preparation time: 15 minutes to prepare, 3-4 hours to let sit
• Serves 4-8

Ingredients:

• 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned (could sub with shrimp or 1lb of each!)
• 1/2 cup of fresh squeezed lime juice
• 1/2 cup of fresh squeezed lemon juice
• 1/2 red onion, finely diced
• 1/2 cucumber, 1 inch slices quartered
• 1 cup of chopped fresh seeded heirloom tomato
• 1 serrano chili, seeded and finely diced
• 2 tsp of salt
• 1/2 tsp of ground oregano
• 1/2 tsp of cayenne pepper
• Cilantro
• 1 Avocado, peeled and cut into chunks.
• Butter Lettuce leaves

Preparation: Place the fish, onion, tomato, cucumber, chili, salt, cayenne, and oregano in Pyrex casserole dish. Cover with lime and lemon juice. Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for 3-4 hours, giving time for the flavors to blend. Serve in a bowl topped with cilantro and avocado chunks, or drain and wrap in butter lettuce leaf. (Modified from this original recipe.)

Image by Master Isolated Images

Jumpstart Boxes:

Prep Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

• Olive Oil
• 1 large shallot, peeled and slices
• 1 lb skinless, boneless chicken breast, cut into 1 inch cubes
• Salt
• 2 small nectarines, thinly sliced
• Baby arugula leaves – amount desired for salad for four
• 1/4 cup roasted walnuts, roughly chopped
• 1/4 cup low fat goat cheese – broken up into small pieces
• Lemon juice
• Salt and pepper

Instructions:

1. Heat non-stick frying pan to medium heat. Add a tablespoon of olive oil and lightly saute the shallot slices until translucent. Remove from pan. Add another tablespoon of olive oil and cook the chicken breast pieces, stirring occasionally, until cooked through – 5-10 minutes. Sprinkle some salt on the chicken while cooking. Remove from pan and chill.
2. When chicken has cooled, toss together in a serving bowl the shallots, chicken, sliced nectarine, arugula, walnuts, and goat cheese. Dress with olive oil, lemon juice, salt and pepper to taste.

Adapted from original recipe on www.simplerecipes.com