NOTE: Chicken is weighed out COOKED

1. **Prepare Vegetables**

* Slice the onion and green pepper into thin strips.

* Cut the broccoli into bite-sized florets.

* Rinse the spinach and set aside.

2. **Sauté the Base**

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

* Add onions and peppers first, cooking for 3–4 minutes until slightly softened.

3. **Add Broccoli**

* Toss in the broccoli florets and continue stir-frying for another 4–5 minutes until bright green and tendercrisp.

4. **Add Chicken**

* Slice the pre-cooked chicken breast into strips or cubes.

* Add it to the skillet and stir well to combine with the veggies.

5. **Season with Soy Sauce**

* Pour in the low-sodium soy sauce.

* Stir everything together and let it cook for 2–3 minutes so the flavors blend.

6. **Finish with Spinach**

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.

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 Cauliflower Rice

Heat a non-stick skillet with a drizzle of oil or cooking spray. Add cauliflower rice and sauté 4–5 minutes until tender and slightly golden. Season lightly with salt, pepper, and a squeeze of lemon.

3) Assemble the Bowl

Place baby spinach at the base of a large bowl. Add the warm cauliflower rice.

Top with grilled chicken and crumbled feta. Toss gently to combine.

Instructions

1. Make the mayo

• Whisk egg yolk, vinegar, lemon juice, salt, and pepper.

• Slowly drizzle in olive oil while whisking until thick and creamy.

2. Prepare the chicken salad

• Flake the drained chicken with a fork.

• Add onion and pickles.

• Fold in about 3 Tbsp of the homemade mayo (adjust to taste).

• Season with salt and pepper.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), Apple Cider Vinegar (1 tablespoons).

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.

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

2) Place mixture on tortilla. Fold up tightly.

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.