NOTE: Chicken is weighed RAW

1. Add chicken broth to the Instant Pot.

2. Place cubed chicken and halved potatoes into the pot.

3. Drizzle olive oil over the top and add all seasonings.

4. Stir lightly to coat everything evenly.

5. Secure lid and set valve to sealing.

6. Cook on High Pressure for 8 minutes.

7. Let pressure naturally release for 5 minutes, then quick release remaining pressure.

8. Open lid, stir, and adjust seasoning if needed.

Seasonings: Garlic Powder (1 tsp), Paprika (Ground) (1 tsp), Salt & Pepper (1 To Taste Serving), Onion Powder (1 tsp).

NOTE: Chicken thighs should be weighed cooked and skinless

Heat olive oil in a large pan over medium heat.

Sauté chopped onions until translucent.

Add in green peppers, broccoli, and spinach. Stir-fry until just tender.

Stir in cooked chicken thighs and pour in the soy sauce.

Cook for another 2–3 minutes, stirring frequently, until everything is well combined and heated through.

Serve immediately.

Heat pan

Lightly coat pan with olive oil spray over medium heat. Add garlic and cook 20 seconds until fragrant.

Warm shrimp

Add shrimp, season lightly with salt, pepper, and Italian seasoning. Heat 1 to 2 minutes. Remove and set aside.

Build the sauce

Lower heat. Add Classico Light Alfredo, Greek yogurt, and milk. Stir constantly until smooth and warm. Do not let it boil.

Add cheese

Stir in Parmesan until fully incorporated.

Combine

Add cooked pasta and shrimp back to the pan. Toss until evenly coated.

Seasonings: Italian Seasoning (1 tsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash).

1. Cook jasmine rice according to package directions and set aside.

2. Heat olive oil in a skillet over medium heat.

3. Season salmon with garlic powder and ground ginger.

4. Sear salmon 3–4 minutes per side until fully cooked. Remove from pan.

5. In the same pan, add shredded cabbage and cook 2–3 minutes until slightly softened.

6. Stir soy sauce and lime juice into the cabbage.

7. Plate rice, top with salmon and cabbage mixture.

8. Add chili/red pepper flakes if desired.

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

MAKES 2 SERVINGS: 1) Season the chicken breasts with Italian seasoning, onion powder, and salt and pepper. Season on both sides

of the chicken.

2) Spray the inside of the crockpot with nonstick cooking spray. Layer the seasoned chicken in the bottom of

the crockpot.

3) In a mixing bowl, whisk together the chicken broth, heavy cream, minced garlic, chopped sundried tomatoes,

and parmesan cheese.

4) Pour the sauce over the chicken into the crock pot.

Cook on high for 3 hours, or low for 5 hours.

5) Right before serving, add the chopped spinach to the crockpot. Replace the lid and allow the spinach to wilt.

6) Season with additional salt and pepper if needed.

Seasonings: herbs italian seasoning, Salt (Dash) (1 dash), Pepper, Black, Ground (2 dash), Onion Powder (1.5 tsp).

MAKES 4 SERVINGS

Season the beef with salt and pepper.

Heat olive oil in a Dutch oven over medium-high heat and sear the roast on all sides. Remove and set aside.

Add onion to the pot and cook 3–4 minutes, scraping up browned bits. Add garlic and cook 30 seconds.

Add carrots, mushrooms, and green beans. Cook 2–3 minutes.

Stir in beef broth, Worcestershire sauce, tomato paste, herbs, and bay leaf.

Return beef to the pot, bring to a light simmer, cover, and cook at 325°F for 2½–3 hours (or low stovetop) until tender.

Remove bay leaf, rest beef 10 minutes, then slice or shred and divide into 4 servings.

Seasonings: Salt (Gm) (10 g), Thyme (tbsp) (0.5 tbsp), Black Pepper (tsp) (1 tsp).

1) Prep the steak

Slice the cooked filet mignon into strips or cubes. Season lightly with salt and pepper.

2) Warm the rice

Heat the cooked rice in a skillet or microwave until hot.

3) Wilt the spinach

In a nonstick skillet, add 1 tsp olive oil.

Toss in spinach and cook for 1–2 minutes until just wilted.

Season with salt and a squeeze of lemon juice.

4) Assemble the bowl

Place the rice as the base.

Add wilted spinach on one side, steak slices on the other.

Spoon hummus in the center.

Garnish with paprika or parsley if desired.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).