Nutrition Plan

NOTE: Steak is weighed out COOKED

1. Cook steak with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice, chipotle peppers 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 steak and dress with the bean and corn mixture.

Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

Roast or sauté your veggies with simple seasoning in olive oil.

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lemon Juice (5 g), Paprika (Ground) (1 tsp), Garlic Powder (1 tsp).

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).

Sear chicken until cooked

Remove, slice

Stir fry veggies

Add sauce ingredients

Return chicken, toss 1 min

1. Cook ground beef 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 any remaining 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 beef and dress with the bean and corn mixture.

MAKES 7 SERVINGS

1. Prep the base

Add chicken breasts to the bottom of the slow cooker.

2. Season the chicken

Sprinkle salt, pepper, thyme, and garlic powder evenly across the top.

3. Add liquids & soup

Pour 4 cups chicken bone broth over the chicken.

Add both cans of cream of chicken — do not stir (keeps the chicken moist).

4. Cook the chicken

Cover and cook:

Low: 6–7 hours OR

High: 3–4 hours

5. Shred chicken

Once cooked, shred chicken right in the slow cooker using two forks.

6 Add veggies + pasta

Stir in:

Frozen vegetables

Full bag of no-yolk pasta

7. Final cook

Cover again and cook on High for 15–25 minutes, or until pasta reaches preferred tenderness.

(If sauce thickens too much, splash in ½–1 cup broth or water.)

8. Portion & store

Divide evenly into 7 containers.

Let cool before sealing & refrigerating.

Seasonings: Salt (5 tsp), Black Pepper (tsp) (5 tsp), Garlic Powder (5 tsp), Thyme (tbsp) (3 tbsp).

MAKES 7 SERVINGS

Directions:

1. Add chicken, broth, cream cheese and ranch to crockpot.

2. Cook on low 5–6 hrs (or high 3–4).

3. Shred chicken, stir until creamy.

4. Cook pasta separately, then mix in.

5. Add cheese and bacon.

6. Stir in veggies if using, let sit 10–15 min to thicken.

7. Portion into 7 containers and top with extra bacon or parsley.

MAKES 11 SERVINGS

Ingredients

70 g PB2 peanut butter powder

1/3 cup water

1/2 cup baking sweetener

1 egg

52 g PB2 peanut butter powder

pinch of salt

Instructions

Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.

In a bowl, mix 70 g PB2 with 1/3 cup water until smooth.

Stir in the sweetener and salt.

Add the egg and mix until combined.

Add the remaining 52 g PB2 and mix until no lumps remain.

Spoon batter onto the baking sheet and flatten slightly into circles.

Bake 10 to 13 minutes.

Cool 5 minutes, then refrigerate 40 minutes to firm up.

MAKES 12 SERVINGS

NOTE: PBFIT IS WEIGHED OUT DRY

Directions:

Step 1: Mix dry pbfit with enough water to have a peanut butter consistency. (Don't over do it on the water)(This will be your main binding agent)

Step 2: Place oats, pre mixed pbfit (with a peanut butter consistency), honey, protein powder and chocolate chips in a large bowl and stir to combine.

(Getting the mixture to combine takes a little arm muscle and it may seem too thick at first, but it will come together as you keep mixing.)

Step 3: Once combined, use a small cookie scoop to scoop and form the dough into 12 balls.

Store in a covered container in the fridge or freezer.

Instructions (MAKES 10 SERVINGS)

Take 4lbs chicken breast

Tenderize them

Season with the following 14g paprika

8g onion powder

10g garlic powder

You're going to be cooking these on each side for 5 to 7 minutes I went with seven minutes on each side with an internal temperature of 169°F

While your chicken is cooking you're making your corn salsa

2 cans drain corn

4 large peppers chopped

4x50 calorie butter balls

Taco seasoning

Let your corn and peppers cook

While those are cooking start your rice 2 cups of rice in the rice cooker I use 2 1/2 cups of water

Now that your corn and peppers are cooked add the following

250g plain Greek yogurt

2 limes freshly squeezed

2 avocados

Now your chicken should be done. Chop your chicken up and add it into your corn salsa

Mix this up and place this into 10 meal prep container containers

You do not have to wear these out. I made 10 meals of this simply just distribute as evenly as possible and you'll be good to go.

Reheat from the refrigerator two minutes

Reheat from the freezer 2 minutes stir 1:30 seconds make sure to add a tad bit of water in if you're putting these in the freezer and put a paper towel over the top

Seasonings: Paprika (Ground) (4 tsp), Onion Powder (2 tsp), Garlic Powder (3 tsp).

MAKES 10 MEALS- Refer to tiktok video for cooking instructions https://www.tiktok.com/t/ZP8bWcjX9/ - Once finished cooking, weigh out total meat, rice, and bacon and distribute evenly across 10 bowls. From there weigh out total amount of sauce and distribute evenly across 10 bowls.

Seasonings: Paprika (Ground) (4 tsp), Onion Powder (1.5 tsp), Garlic Powder (2 tsp).