Nutrition Plan

1) In a small bowl, lightly toss ground turkey, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

NOTE: Ground Turkey is weighed out COOKED

Directions

1. Place chicken in a 3-qt slow cooker. Combine lime juice and chili powder; pour

over chicken. Cover and cook on Low 5–6 hours or until chicken is tender.

2. Remove chicken; cool slightly. Shred with two forks; return to slow cooker. Stir in

corn and salsa.

3. Cover and cook on Low 30 minutes or until heated through. Serve in tortillas

with toppings.

Seasonings: Lime Juice (Tbsp) (3 Tbsp), Chili Powder (3 tsp).

NOTE: Meat is weighed out COOKED or RAW depending on listing (be mindful to double check and if you have a preference let us know)

1) Cook the protein source

Season with salt, pepper, and garlic powder.

2)Prepare the Rice

Cook white rice ahead of time (1 part rice : 2 parts water, simmer until fluffy).

3)Assemble the Bowl

Start with baby spinach at the base then add warm rice and cooked protein source. Top with dressing and guac to stir in.

DIRECTIONS

NOTE: Ground beef is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked ground beef to the pan after veggies are pretty much fully cooked.

- Mix in pan together and let sit for a few minutes after turning stove top off to simmer

- Enjoy!

DIRECTIONS

NOTE: Ground beef is weighed out COOKED

- Cook up veggies with soy sauce and oil in a pan.

- Add cooked ground beef to the pan after veggies are pretty much fully cooked.

- Mix in pan together and let sit for a few minutes after turning stove top off to simmer

- Enjoy!

1) In a small bowl, lightly toss ground beef, lettuce, bbq sauce and cheese.

2) Place mixture on tortilla. Fold up tightly.

NOTE: Ground beef is weighed out COOKED

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

.

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: Chicken weighed out COOKED

1) Cook the Chicken

Season chicken breast with olive oil, salt, pepper, and garlic powder.

Grill or pan-sear 4–5 minutes per side until golden and cooked through (165°F internal temperature). Slice into strips or cubes

2)Prepare the Rice

Cook white rice ahead of time (1 part rice : 2 parts water, simmer until fluffy).

3)Assemble the Bowl

Start with baby spinach at the base then add warm rice and sliced grilled chicken. Top with dressing and guac cup to stir in.