As school drags on and homework, projects, and extracurricular activities continue to pile up, we often find ourselves busy, stressed, and too tired to think about dinner, let alone cook. Many fruits and vegetables aren’t in season, and we often aren’t motivated to spend time cooking healthy foods. To save time and energy, you might opt for take-out pizza, fast food, or canned soup. Sound familiar? If you have ever felt unmotivated to eat well during the cold days of March—this guide is for you! Designed to help you continue eating healthy and seasonally and to take the guesswork out of meal planning, this guide focuses on family-friendly dinners that feature seasonal produce. It provides delicious iFit recipes, a shopping list for a family of six (with lots of leftovers), and nutrition macros to make reaching your health goals a little easier. We also wanted to make plant-based eating more of a focus, so many of our recipes are vegan or vegetarian. While we definitely encourage you to try and incorporate some plant-based meals into your diet, if you want to increase the amount of protein, you can easily add in meat, poultry, fish, or tofu to these recipes. Whether you’re a novice or a very experienced cook, these recipes are easy to follow, healthy, delicious, and will be great additions to your recipe box. We hope you enjoy them as much as we do! Recipes included in the Spring Dinner Guide: Chicken Asparagus Sauté Vegan Chipotle Chili Roasted Rainbow Salad One-Pot Pasta Primavera Instant Pot Spinach Dahl Baked Salmon and Asparagus Creamy Butternut Squash Lasagna Kale Conversion Bowl Roasted Spring Veggie Pasta Bake Creamy Chicken Enchiladas Instant Pot Chicken Leek Casserole Light Zuppa Toscana Slow Cooker Beef and Broccoli Sweet Potato Power Bowl Stay on track, eat seasonally, and save time with this dinner guide. Download the e-book.

Ingredients 1 pound lentils, rinsed and drained 2 tablespoons chipotle peppers in adobo sauce, chopped 10 ounces frozen corn 1 large white onion, diced 1 bell pepper, diced 64 ounces low sodium vegetable broth 1 (10-ounce) rotel 6 ounces tomato paste 2 (15-ounce) cans low sodium black beans Optional Toppings Tortilla strips Avocado Cheddar cheese Salt and pepper to taste Directions Place all the ingredients, except black beans into the instant pot. Turn the instant pot on high pressure and cook for 30 minutes. After 30 minutes, naturally release for 10 minutes and then turn the vent to quick release. Mix in canned black beans. If you desire top with tortilla strips, avocado slices, or shredded cheese. Enjoy! *Nutrition analysis done without toppings. NUTRITIONAL INFO PER SERVING Calories 390 (10 from fat) Total fat 1.5g Saturated fat 0g Cholesterol 0mg Sodium 650mg Carbohydrate 73g (17g dietary fiber, 9g sugar) Protein 24g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 1 tablespoon garlic paste 1 yellow pepper, diced 1 cup quinoa 1 cup low sodium chicken broth 1 cup salsa 20 ounces of rotel 1 (15-ounce) can black beans, drained and rinsed 1 pound chicken Optional toppings Avocado Tortilla strips Cilantro Green onions, chopped Romaine lettuce Directions Place the olive oil, garlic yellow pepper and quinoa into the pot. Select the sauté function and sauté for two minutes or until the garlic is fragrant and the quinoa is toasted. Turn the sauté function off. In the pot, add the chicken broth, salsa, rotel, black beans, and chicken. Turn the instant pot on high pressure and cook for 2 minutes. After 2 minutes, allow to naturally release for 10 minutes. Dish out the bowl and top with your choice of cilantro, green onions, and romaine lettuce. NUTRITIONAL INFO PER SERVING Calories 500 (100 from fat) Total fat 12g Saturated fat 1.5g Cholesterol 85mg Sodium 1430mg Carbohydrate 58g (13g dietary fiber, 6g sugar) Protein 41g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 onion, diced 1 bell pepper, diced 2 tablespoons olive oil 3 tablespoons chipotle sauce (vegan) 2 15 ounce cans of black beans 2 cups fresh, frozen or canned corn 1 cup salsa 1 pack extra firm tofu, drained and patted dry 2 tablespoons taco seasoning (vegan) 1 tablespoon cumin 4 cups romaine lettuce 2 cups brown rice, cooked Directions In a large, cast iron pan, sauté the onion and pepper in the olive oil until the onions are translucent. Add in the the chipotle sauce, black beans, corn, salsa, and tofu. Use your spatula to break up the tofu and stir it until heated through. Sprinkle in the taco seasoning and cumin. Stir thoroughly, so the seasoning is well mixed. To assemble the salad, top 1 cup of lettuce with ½ cup of brown rice and ¼ of the bean mixture. NUTRITIONAL INFO PER SERVING Calories 580 (130 from fat) Total fat 14g Saturated fat 2g Cholesterol 0mg Sodium 1150mg Carbohydrate 88g (23g dietary fiber, 10g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 16 ounces original tempeh ¼ cup taco seasoning 1 bell pepper, chopped ½ red onion, diced 1 (15-ounce) can kidney beans Directions Heat olive oil in a skillet over medium heat. Add remaining ingredients and sauté until veggies are tender. Enjoy however you’d like! NUTRITIONAL INFO PER SERVING Calories 230 (90 from fat) Total fat 10g Saturated fat 2g Cholesterol 0mg Sodium 260mg Carbohydrate 22g (5g dietary fiber, 2g sugar) Protein 17g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article. nbsp;

Ingredients ½ cup Leftover Paleo Sweet-and-spicy Pork 1 (3-pound) pork roast 1 (15-ounce) can rotel with green chilis 1 cup paleo-friendly salsa ½ cup maple syrup Salad ½ avocado, peeled and deseeded Fresh lime juice 2 tablespoons Primal Kitchen Creamy Ranch 2 cups romaine 2 tablespoon green onions, chopped 10 buffalo plantain chips Directions Place the pork roast and rotel in a slow cooker. Cook on low for 6 hours or on high for 4 hours. Once the pork is cooked through, use two forks to shred it. Stir in the salsa and maple syrup. Place the avocado in a small bowl. Mash with a fork. Stir in the lime juice and the ranch dressing. To assemble the salad, top the romaine with a ½ cup pulled pork, drizzle with the avocado mixture, sprinkle with green onions, then add the buffalo chips. NUTRITIONAL INFO PER SERVING Calories 550 (360 from fat) Total fat 40g Saturated fat 8g Cholesterol 55mg Sodium 540mg Carbohydrate 31g (7g dietary fiber, 10g sugar) Protein 19g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 3 pounds skinless, boneless chicken breasts 1 cup paleo-approved salsa Directions Place the chicken and salsa in a slow cooker. Cook on low for 4 hours or on high for 6. Once the chicken is cooked through, use two forks to shred it. Serve on salads, baked sweet potatoes, plantain chips, or in wraps. NUTRITIONAL INFO PER SERVING Calories 120 (25 from fat) Total fat 2.5g Saturated fat .5g Cholesterol 70mg Sodium 180mg Carbohydrate 1g (0g dietary fiber, 1g sugar) Protein 22g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 tablespoon olive oil 1 sweet potato, peeled and diced 4 cups spinach ¼ teaspoon salt ¼ teaspoon pepper ¼ teaspoon garlic, diced ½ cup leftover Paleo Sweet and Spicy Pulled Pork 1 egg ½ avocado, sliced Directions Heat olive oil in a skillet. Add the sweet potato, then sauté until golden brown and tender—about 5–10 minutes. Add the spinach, salt, pepper, and garlic, then sauté until the spinach is wilted and cooked down. Transfer to a bowl. Add the pork and stir well. Fry the egg in the same skillet. (I recommend sunny side up.) Add egg to the sweet potato. Top with avocado, then enjoy warm! NUTRITIONAL INFO PER SERVING Calories 660 (370 from fat) Total fat 42g Saturated fat 9g Cholesterol 240mg Sodium 1140mg Carbohydrate 46g (12g dietary fiber, 13g sugar) Protein 29g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.

Ingredients 1 pound chicken breasts 1 cup paleo-approved salsa 1 pound mini bell peppers, cut in half 1 avocado 2–3 tablespoons Tessemae's Green Goddess Dressing ⅛ teaspoon salt ⅛ teaspoon pepper ⅛ teaspoon garlic, diced ½ jalapeño, diced Directions Place the chicken and salsa in a slow cooker. Cook on low for 4 hours or on high for 6 hours. Once the chicken is cooked through, use two forks to shred it. Place the bell peppers on top of the chicken. Place the avocado in a small bowl, then mash it. Add the dressing, salt, pepper, garlic, and jalapeño to the avocado. Mix together. Top the the chicken with the guacamole. Enjoy! NUTRITIONAL INFO PER SERVING Calories 280 (110 from fat) Total fat 12g Saturated fat 2g Cholesterol 640mg Sodium 200mg Carbohydrate 14g (6g dietary fiber, 7g sugar) Protein 27g WARNING: This post is not intended to replace the advice of a medical professional. The above information should not be used to diagnose, treat, or prevent any disease or medical condition. Please consult your doctor before making any changes to your diet, sleep methods, daily activity, or fitness routine. iFit assumes no responsibility for any personal injury or damage sustained by any recommendations, opinions, or advice given in this article.