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.

1)Preheat air fryer to 390°F (200°C).

2)Season salmon with olive oil, garlic powder, paprika, salt, and pepper.

3)Place salmon in the air fryer basket and cook for 9–11 minutes until crisp on top and flakey inside.

4)While the salmon cooks, warm rice in the microwave or on stovetop.

5)Toss spinach and chickpeas in a bowl with lemon juice and optional vinaigrette.

6)Assemble bowl: add rice as the base, then greens and chickpeas, and place air-fried salmon on top.

7)Sprinkle sesame seeds over the bowl for texture and light nuttiness.

8)Optional: Add a small side of steamed broccoli or asparagus for added volume with minimal calories.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp), Salt & Pepper (1 To Taste Serving).

DIRECTIONS

NOTE: Ground Turkey is weighed out COOKED

1. Sauté vegetables

• Heat a large skillet or wok over medium-high heat.

• Add olive oil.

• Add onion and bell pepper, cook for 3–4 minutes until slightly softened.

• Add broccoli and cook another 3–4 minutes until bright green and tender-crisp.

2. Add spinach and turkey

• Stir in spinach and the pre-cooked ground turkey.

• Pour soy sauce over everything.

3. Finish

• Toss well and cook for another 2–3 minutes until the spinach is wilted and the turkey is heated through.

• Taste and add salt, pepper, or extra soy sauce if desired.

4. Serve

Directions:

In a blender bottle or shaker, combine the protein powder, milk, and other ingredients. Mix well until smooth (no clumps).

Pour mixture into a Ninja Creami pint container, secure the lid, and place in the freezer for at least 12–24 hours until fully frozen.

When ready, remove from freezer, install into Ninja Creami, and run the “Lite Ice Cream” or “Protein” cycle.

If mixture is crumbly after the first spin, add 1–2 tbsp of milk and re-spin until creamy.

Scoop into a bowl and enjoy as a high-protein treat.

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

2) Place mixture on tortilla. Fold up tightly.

NOTE: ground beef is weighed out COOKED

1. Cook up ground beef. Season with salt and pepper to taste.

2. Tear lettuce into bite-sized pieces, cut optional cherry tomatoes in half, and dice avocado. Place in a large bowl.

3. Drizzle olive oil and vinegar over salad and gently toss.

4. Sprinkle with salt and pepper top with cooked ground beef.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), White Wine Vinegar (1 Tbsp).

NOTE: Chicken is weighed out COOKED

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 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.

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.