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" If you&amp;#039;ve been following Good Housekeeping&amp;#039;s The Supermarket Diet, you probably have plenty of bagged vegetables and meat stocked in your freezer, plus a pantry full of canned fruit and other staples. What can you make with the stored groceries? Here, two easy and delicious lunches and dinners that&amp;#039;ll make the most of your ingredients. Lunch Recipes Sweet Soybean Stir-Fry Yields: 1 serving Prep time: 2 minutes Cook time: 6 minutes   Ingredients:   Cooking spray   1 teaspoon canola oil   2 cups frozen vegetables (like a mix of broccoli, cauliflower, and carrots)   3/4 cup frozen, shelled edamame (sweet green soybeans)   1 tablespoon slivered almonds   3/4 cup canned mandarin oranges packed in juice or water (drain well)  Directions:  1. Coat a 10-inch skillet with cooking spray. Heat oil over low-to-medium heat. Add vegetables and soybeans, stir occasionally, and heat until cooked through (for about 6 minutes).   2. Remove from heat, add slivered almonds and mandarin oranges, and serve.   Nutritional Information: Based on individual serving 401 calories; 16 g total fat; 2 g saturated fat; 0 mg cholesterol; 259 mg sodium; 42 g carbohydrate; 16 g fiber; 22 g protein  Tri-Color Orzo Salad  Yields: 1 serving Prep time: 3 minutes Cook time: 10 minutes   Ingredients:   1/3 cup dry orzo   1/2 cup frozen corn   1/2 cup canned black beans (rinse and drain)   1 cup canned stewed tomatoes (choose no-salt-added; drain well)   1 tablespoon balsamic vinegar   1 teaspoon olive oil   1/4 teaspoon dried basil  Directions:   1. In a medium saucepan, boil one quart water. Add dry orzo and cook for 10 minutes, stirring occasionally.  2. Heat corn in microwave for 90 seconds or until cooked through.  3. In a serving bowl, combine remaining ingredients. Add cooked orzo and cooked corn to the mixture and toss well before serving. If desired, add more balsamic vinegar.  Nutritional Information: Based on individual serving. 380 calories; 6 g total fat; 1 g saturated fat; 0 mg cholesterol; 314 mg sodium; 76 g carbohydrate; 11 g fiber; 14 g protein  Turkey Burger with Garlic Spinach   Yields: 4 servings Prep time: 5 minutes Cook time: 12 minutes   Ingredients:   3/4 cup frozen chopped white onion   1 pound ground turkey breast meat   1/4 cup barbecue sauce   1/4 cup seasoned breadcrumbs   Cooking spray   4 teaspoons canola oil   2 cups cut-leaf frozen spinach   4 teaspoons trans-fat-free margarine   1 teaspoon minced garlic from jar   4 whole-grain buns (200 calories each)   8 cups fresh strawberries   Directions: 1. Defrost chopped onion in microwave for 1 minute. Combine next three ingredients in a medium-sized bowl, add the defrosted onion, and form into equal-size patties. Coat a 10-inch skillet with cooking spray, add oil, and cook patties over low-to-medium heat until cooked through.  2. Cook spinach in microwave for 2 minutes or until cooked through. Add margarine and garlic to spinach. 3. Serve each burger on a whole-grain bun, toast if desired, with 1/2 cup garlic spinach and 2 cups fresh strawberries on the side.  Nutritional Information: Based on individual serving. 466 calories; 11 g total fat; 1 g saturated fat; 45 mg cholesterol; 1,004 mg sodium; 57 g carbohydrate; 11 g fiber; 37 g protein  Roasted Red Pepper Chicken in the Skillet   Yields: 4 servings Prep time: 6 minutes Cook time: 13 minutes   Ingredients:   Cooking spray   4 medium-sized skinless, boneless chicken breast halves (about 1 pound each)   3 tablespoons all-purpose flour   Black pepper  1/3 cup roasted red peppers from the jar (drain well)   4 cups canned apricot halves, preferably packed in juice, water, or light syrup   2 tablespoons white balsamic vinegar   1/2 cup salsa   4 teaspoons olive oil   4 cups frozen broccoli florets   8 palm-size slices of French or Italian bread   Directions: 1. Coat a 10-inch skillet with cooking spray and heat over low-to-medium heat. Dredge chicken breasts in the flour, sprinkle with black pepper, and cook chicken on one side. 2. In a medium bowl, combine the next four ingredients. Turn the chicken breasts over in the skillet and top with the roasted red pepper mixture. Cover the skillet, leaving it slightly open to vent, and heat until chicken is cooked through. 3. Move chicken to a serving plate but reserve the drippings in the pan. Add the oil and the broccoli, and heat until cooked through. Serve each portion of chicken with 1 cup broccoli and 2 palm-size slices of French or Italian bread on the side.  Nutritional Information: Based on individual serving. 498 calories; 9 g total fat; 2 g saturated fat; 66 mg cholesterol; 914 mg sodium; 66 g carbohydrate; 10 g fiber; 9 g protein "^^<http://www.w3.org/2001/XMLSchema#string>
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