1. Wash and dry the romaine lettuce thoroughly, then chop into bite-sized pieces.

2. Slice cherry tomatoes in half.

3. Peel and slice cucumber into thin rounds or half-moons.

4. Thinly slice the red onion.

5. In a large bowl, combine romaine, tomatoes, cucumber, and red onion.

6. In a small bowl, whisk together red wine vinegar and olive oil.

7. Pour dressing over the salad and toss evenly until lightly coated.

8. Season with salt and pepper to taste if desired.

9. Serve immediately for best texture.

1. Heat olive oil in a pot over medium heat.

2. Add diced onion and cook 2–3 minutes until softened.

3. Stir in chili powder, cumin, garlic powder, salt, and pepper.

4. Add crushed tomatoes and chicken broth, bring to a simmer.

5. Add black beans, corn, and cooked rice; simmer 5 minutes.

6. Stir in shredded chicken and cook 3–4 minutes until heated through.

7. Ladle into a large bowl.

8. Top with tortilla strips, cheese, and light sour cream.

9. Finish with lime juice and cilantro if desired.

1. Preheat grill to medium-high heat.

2. Season chicken with paprika, salt, and pepper.

3. Grill chicken 5–6 minutes per side.

4. Toss sweet potatoes with half the olive oil and seasonings.

5. Grill sweet potatoes in foil or grill basket 10–12 minutes until soft.

6. Toss green beans with remaining oil and grill 5 minutes.

7. Serve chicken with sweet potatoes and green beans.

Seasonings: Paprika (Ground) (0.5 tsp), Salt & Pepper (1 To Taste Serving).

Air fryer directions: 400° 8-10 mins (10 for more golden) - flip half way through

Brush on chili sauce after air frying and dip in your protein bang bang

"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

Can exclude vinegar if you prefer to not have it."

"1) Prep the chicken

Slice the cooked chicken 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, chicken 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).

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

2) Place mixture on tortilla. Fold up tightly.

Step 1: Add cooked quinoa to a skillet over medium heat and warm for 1–2 minutes.

Step 2: Add olive oil, cherry tomatoes, and spinach to the same pan and cook 2–3 minutes until tomatoes soften and spinach wilts.

Step 3: Stir in the cooked chicken breast, season with salt, pepper, and optional garlic or oregano, and heat for 1–2 more minutes.

Step 4: Remove from heat, drizzle with lemon juice, and top with parsley if desired.

Step 5: Serve warm and enjoy.

(For quick prep - toss in microwave or air fryer for quick heat option utilizing pre-prepped chicken and quinoa)

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

1. Cook tilapia (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, premade rice 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 tilapia and dress with the bean and corn mixture.

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