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 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 steak and dress with the bean and corn mixture.

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. In a jar or container, add the oats, chia seeds, and protein powder.

2. Pour in the unsweetened vanilla almond milk. Stir well until all dry ingredients are fully mixed and no clumps remain.

3. Add blueberries on top, then stir lightly to combine.

4. Cover the container with a lid and place in the refrigerator overnight (or at least 4–6 hours) to allow the oats and chia seeds to absorb the liquid.

5. In the morning, stir again before eating. Add extra almond milk if you prefer a thinner consistency.

Makes 10 servings

Calories: ~579 | Protein: 65 g | Carbs: 45 g | Fat: 16 g

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Ingredients

• 4 lbs 96/4 lean ground beef

• 18 oz Barilla Protein+ Cellentani pasta (uncooked)

• 900 g fat-free cottage cheese

• 150 g ⅓-reduced-fat cream cheese (Philadelphia)

• 120 g Rico’s Premium Cheddar cheese sauce

• 200 g reduced-fat shredded cheddar cheese

• 1 red bell pepper, chopped

• 4 tbsp Siete mild taco seasoning

• ½ cup beef bone broth

• ½ cup hot sauce or taco sauce (to taste)

• 1 Kraft Mac & Cheese powder packet (for sauce blend at the end)

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Directions

1. Brown the beef in a skillet, drain if needed, then add to the slow cooker.

2. Stir in taco seasoning, bone broth, and hot/taco sauce. Mix well.

3. Cook on high for 3–4 hours (or low for 6–7 hours).

4. In a blender, combine fat-free cottage cheese, Rico’s cheddar cheese sauce, cream cheese, and the Kraft powder packet. Blend until smooth and creamy.

5. With 30 minutes left on low, pour in the blended queso sauce along with chopped red bell pepper and shredded reduced-fat cheddar.

6. Cook your pasta separately according to package directions, then fold it into the slow cooker right before serving.

7. Stir well until everything’s creamy, cheesy, and fully coated

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).

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

2) Place mixture on tortilla. Fold up tightly.