A restaurant-worthy dinner right in your kitchen. We’re pairing seared tilapia with a fresh raspberry vinaigrette and serving it with a medley of barley, rice, wheat berries and quinoa. When tossed with brown better and fresh asparagus and green beans on the side, it’s bright and summery and on the table in a flash.

Chicken Florentine sounds fancy, but we make it easy to cook on a busy weeknight. Our scrumptious marinara sauce arrives ready to heat and we’re serving cage-free, all-natural chicken breast, spinach and creamy cheese sauce, sautéed zucchini, capers and pepitas for a crunch.

Classic and delicious, this dinner is a winner. We’re pairing seared steak with our mellow enchilada sauce for a dinner that’s comfort food through and through. Topped with pineapple lime salsa, it’s a dinner the family will love.

Sweet and Sour sauce might be the world’s favorite stir fry sauce. Soy, brown sugar, pineapple and spices come together to transform dinner. This week we’re cooking it up with seared peppers and onions, tofu and somen noodles, then serving it topped with caramelized pineapple. It’s a delicious dinner we can’t get enough of. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Back by popular demand, Meez’s signature lemon-chai dressing brings a sunny flavor to seared salmon.  Served up with grape tomatoes, broccoli, feta crumbles and pearl couscous, it's an easy dinner the whole family will love.   

Light and fresh, lettuce wraps make dinner fun. This week’s recipe pairs chicken with rice noodles, bell pepper, zucchini and squash with our famous peanut sauce. Wrapped in a romaine lettuce, it’s a light twist on dinner the whole family will love.

Think red peppers and summer squash infused with a light basil cream sauce and you’ve got an idea of the magic of this dinner. With seared zucchini, toasted capers and crunchy pepitas, it’s a restaurant-worthy dinner that’s on the table in just 15 minutes. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

Shrimp De Jonghe is a Chicago classic — tender shrimp, buttery bread crumbs and plenty of garlic. We’re putting a healthy spin on our version by adding fresh cauliflower and serving seared asparagus on the side, making it just right for the 21st Century.

We’ve been cooking tortillas “unda style” for years. It means “with egg,” and it’s the delicious result of cooking a tortilla right on top of an egg. You get an omelet layer on the taco that is just right with smoked gouda, bell peppers and andouille sausage. It's offbeat and crazy good.

Inspired by our favorite South American flavors. We're tossing farro with a delicious cilantro vinaigrette, then mixing in roasted pineapple, sweet potatoes and seasoned sunflower seeds. It's a bowl of deliciousness that will get you planning a trip to Rio -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --

A ridiculously tasty salad with our one-of-a-kind creamy avocado chipotle dressing. With plenty of fresh greens, black beans, corn and tortilla chips, it's the perfect toss & serve light dinner. -- To add chicken, shrimp or steak, see “ADD-PROTEIN” section below entrees. -- To add chicken, steak, salmon, or shrimp, see "ADD PROTEIN” section below entrees. --