Nutrition Plan

Start by prepping the ranch sauce so it is ready to go. Blend up cottage cheese until smooth (either using a blender, food processor, or immersion blender) and add one cup to a large bowl. Add shredded cheddar cheese, ranch seasoning, milk, and black pepper. Give it a quick mix and set aside

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Fill a pot with salted water and bring to a boil. Cook the pasta according to the package instructions. While the pasta cooks, we'll prep the rest of the recipe to make the most of our time.

Dice up the bacon strips and add to a pan over medium heat. Cook for about 10 minutes, stirring occasionally, until the bacon is nice and crispy.

Take your chicken breast and cut it into strips, cubes, or small pieces. I like to cut mine up nice and small (like diced chicken) to help it cook as quickly as possible.

Remove the cooked bacon from the pan and place on a paper towel-lined plate to absorb excess grease. Do not drain the pan! We're going to use the bacon grease to add a ton of amazing flavor to our dish.

Add the cut-up chicken directly to the pan with the bacon grease. Stir/flip the chicken occasionally until it is no longer pink, which should only take about 5 minutes.

Remove the chicken from the pan and reduce the heat to low.

Add the ranch sauce to the pan and allow it to cook for 2-3 minutes to melt all of the cheese.

Take the cooked pasta, chicken, and bacon, and stir those into the sauce, being sure to fully coat everything. Allow everything to heat together for a few minutes, then serve!

NOTE: Ground Turkey is weighed out COOKED.

1. Cook ground turkey in a skillet and add taco seasoning on top. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with ground turkey and dress with the bean and corn mixture.

Directions:

In a bowl combine together greek yogurt, cream cheese, cocoa powder and 0 cal sweetener of choice.

Using a spoon or fork, mix the brownie batter until you get a creamy, smooth texture.

If the brownie dip is too thick, thin the mixture with little Almond Milk until you get the right consistency.

Serve right away with chocolate chips on the top or keep refrigerated until eating.

1. Cook chicken (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice and remaining tablespoon of taco seasoning. Heat over medium heat until warm.

3. Shred romaine lettuce, slice onions and tomato, and add to large salad bowl.

4. Top salad with chicken breast and dress with the bean and corn mixture.

DIRECTIONS:

NOTE: Sirloin steak should be weighed RAW

Prep your vegetables: Slice the onion, bell pepper, and broccoli. Wash and drain the spinach.

Heat olive oil in a large skillet or wok over medium-high heat.

Sear the sirloin steak slices until browned on the outside and just cooked through. Remove from pan and set aside.

Sauté the onions and bell peppers in the same pan until they begin to soften.

Add broccoli and spinach, cooking for a few more minutes until tender but still vibrant.

Return the steak to the pan, pour in the soy sauce, and stir everything together to coat evenly.

Cook for another 1–2 minutes, then remove from heat.

Directions

NOTE: Potatoes weighed out UNCOOKED

1) Preheat an air fryer to 400 degrees F (200 degrees C).

2) Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

3) Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

4) Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

5) Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

6) Repeat to cook the remaining wedges.

Enjoy!

Seasonings: Paprika (Ground) (0.5 tsp), Chili Powder (0.5 tsp), Salt (0.5 tsp), Pepper, Black, Ground (2 dash).

NOTE: Chicken breast should be weighed COOKED

Instructions:

Cook the Chicken (if not pre-cooked):

Season lightly with salt and pepper. Cook thoroughly in a skillet with a splash of oil. Remove and slice or cube.

Sauté Aromatics:

In the same skillet, heat avocado oil. Add garlic and shallots. Cook for 1–2 minutes until fragrant.

Cook the Veggies:

Add the red bell pepper. Stir-fry until just tender, about 3–4 minutes.

Add Chicken & Sauce:

Return the chicken to the pan. Add soy sauce, oyster sauce, and brown sugar. Stir and let the sauce thicken slightly, about 2 minutes.

Finish with Basil:

Turn off the heat and stir in the Thai basil leaves until wilted.

Serve:

Plate over cooked jasmine rice and enjoy.