Ingredients:

• 1 cup shredded chicken
• 1 cup mixed vegetables, diced
• 1 cup grated cheddar cheese (plus more for topping)
• 1 package Nature’s Earthly Choice^™ Microwavable Seven Grains
• 1 teaspoon ground oregano
• Salt and pepper
• 3 large eggs
• Olive oil

Directions:

1. Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the chicken, vegetables, cheese, seven grains, and spices. Mix well to combine and break up the grains.
2. In a separate small bowl, lightly beat the eggs. Add to the grain mixture and combine.
3. Generously grease a 12-cup muffin tin with olive oil. Scoop the mixture into the muffin tin and top with extra cheese. Bake for 15 to 20 minutes or until a toothpick comes out clean. Let cool slightly before scooping out of the tin.

Ingredients:

• 1 pound cooked shrimp
• 4 cloves garlic, minced
• 5 tablespoons butter, cubed
• Salt and pepper
• ¼ cup broth
• 2 tablespoons lemon juice
• ¾ cup peas
• ¼ cup parsley, chopped (plus more for garnish)
• 1 package Nature’s Earthly Choice^™ Microwavable Seven Grains

Directions:

1. If using frozen shrimp, thaw according to the package’s directions. Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds to 1 minute.
2. Add the shrimp, salt, and pepper. Cook until the shrimp is heated through. Slice the remaining butter into cubes and add to the skillet, along with the broth, lemon juice, peas, parsley, and seven grains. Toss well.
3. Simmer until the butter melts, using a spatula to break up the grains. Garnish with fresh parsley and lemon wedges.

Ingredients:

Eggplant Salad

• 1 medium eggplant
• 2 cups grape tomatoes, sliced (about 1 pint)
• Olive oil
• Salt and pepper
• 1 tablespoon lemon juice
• ¾ cup crumbled feta cheese
• 6 to 8 cups spinach or kale
• 1 package Nature’s Earthly Choice^™ Microwavable Seven Grains

Mustard Tahini Dressing

• ⅓ cup tahini
• 2 tablespoons yellow mustard
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• 1 tablespoon fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon maple syrup
• ⅓ cup water (or more)

Directions:

1. Preheat the oven to 400 degrees Fahrenheit. Cut the eggplant into 1-inch cubes and toss with olive oil and lemon juice. Season with salt and pepper. Transfer to a greased baking sheet.
2. Roast for 25 minutes. Toss the eggplant and add the tomatoes. Return to the oven for another 15 minutes.
3. Meanwhile, in a large pan over medium heat, combine spinach and olive oil. Cook until wilted, about 3 to 5 minutes. Squeeze the pouch of grains to separate and add to the pan. Cook until heated through. Toss with the feta, roasted eggplant, and tomatoes.
4. To make the dressing, mix all the ingredients except water. Once combined, slowly mix in water until it reaches your ideal consistency. (You might need more than 1/3 cup). Drizzle on top of the salad and serve.

Ingredients:

• 2 tablespoons olive oil
• 1 small yellow onion, diced
• 1 tablespoon minced garlic
• 1 medium bell pepper, diced
• 2 14.5-ounce cans diced tomatoes
• 15-ounce can tomato sauce
• 15-ounce can black beans
• 8.5-ounce can corn
• 1 tablespoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper
• 1 package Nature’s Earthly Choice^™ Microwavable Seven Grains
• Fresh cilantro, sour cream, and cheese (for topping)

Directions:

1. In a large pot over medium-high heat, warm the olive oil. Add the onion and cook until soft, about 5 to 7 minutes. Add the garlic and bell peppers. Cook until the peppers are tender, about 10 minutes.
2. Add the diced tomatoes (with juices), tomato sauce, black beans, corn, and spices. Mix well and simmer for about 30 minutes.
3. Squeeze the pouch of seven grains to break them up. Add to the pot, mix well, and simmer for 5 minutes. Garnish with cilantro, sour cream, and cheese.

Ingredients:

• 4 medium sweet potatoes
• 2 tablespoons olive oil
• ½ cup yellow onion, chopped
• 1 tablespoon minced garlic
• Salt and pepper, to taste
• 6 cups baby spinach
• 1 package Nature’s Earthly Choice^™ Microwavable Seven Grains
• ¼ cup feta or goat cheese
• ¼ cup dried cranberries

Directions:

1. Preheat the oven to 375 degrees Fahrenheit. Stab the sweet potatoes with a fork to let steam escape. Transfer to a baking sheet and cook for 55 to 65 minutes or until soft and easily pierced with a fork.
2. Just before the sweet potatoes are ready, warm the olive oil in a medium saucepan. Cook the onion until tender, about 5 to 7 minutes.
3. Add the garlic, spinach, salt, and pepper. Cook until the spinach is wilted, about 3 to 5 minutes. Squeeze the pouch of grains to break them up and add to the pan. Cook until heated through. Remove from the heat and mix in the feta cheese and dried cranberries.
4. With a knife, cut a slit in each baked potato. Use a spoon to separate the insides from the skin. Mash up and stuff with the spinach-grain mixture.