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Arborio rice cooked slowly in warm chicken broth with tender pieces of chicken and sautéed mushrooms, finished with a touch of low-fat cream and a small amount of reduced-fat Parmesan for a rich, balanced, lower-fat risotto.

A nutritious lunch salad of cooked quinoa tossed with chickpeas, diced cucumber, cherry tomatoes, red onion, fresh parsley, and crumbled feta, finished with a tangy balsamic vinaigrette. High in protein and fiber, served chilled or at room temperature.

A layered tortilla soup featuring grilled chicken, black beans and corn in a savory tomato-chicken broth, finished with crispy tortilla strips, shredded cheese, and a bright cilantro-lime crema for a protein-forward, festive bowl.