Under 500 meal: Chicken Lentil Salad
This recipe uses lentils–a very small bean like “legume” that cooks in about 45 minutes. Great in soups, salads or casseroles.

Lentil, Corn, Chicken and Veggie salad:
3/4 cup cooked lentils (chilled) (I cooked a cup of Lentils and froze them in four 3/4 cup servings)
2 ounces cooked chicken breast, chopped (I cooked a couple chicken breasts, and then froze them in 2 -4 ounce portions)
1/2 cup frozen corn
Veggies: 1/3 red pepper, chopped, 1 rib celery, chopped, 4-5 leaves fresh basil, chopped.

Dressing: 2 tbsp balsamic vinegar, 1 tbsp water, 1/2 tsp dijon mustard, 1/2 tsp honey pinch each: italian seasoning, garlic powder, onion powder, 1 tbsp olive oil (put together in a jar or bottle with a tight lid and shake until well mixed.

Pour dressing over lentil + chicken + corn, + veggies.
Place lentil mixture over bed of lettuce and spinach or other greens.

Approximately 450 calories and 26 gm protein.