"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).

DIRECTIONS:

NOTE: Sirloin steak should be weighed RAW

Prep your vegetables: Slice the onion, bell pepper, and broccoli. Wash and drain the spinach.

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

Sear the sirloin steak slices until browned on the outside and just cooked through. Remove from pan and set aside.

Sauté the onions and bell peppers in the same pan until they begin to soften.

Add broccoli and spinach, cooking for a few more minutes until tender but still vibrant.

Return the steak to the pan, pour in the soy sauce, and stir everything together to coat evenly.

Cook for another 1–2 minutes, then remove from heat.

1) Prepare the Base

- Warm cooked rice (or use a ready-made pouch).

- Place in a bowl as the foundation.

2) Add the Vegetables

- Add cherry tomatoes (halved), red onion (diced), cucumbers (sliced) and baby spinach.

3) Add the protein

- Slice cooked protein into thin strips (Weigh out the portion after cooking) and arrange over the vegetables.

4) Add the Flavor

- Crumble feta cheese over the bowl and sprinkle with oregano and black pepper if you'd like.

5) Dress the Bowl

- Drizzle with olive oil and a squeeze of fresh lemon juice (if you'd like).

6) Serve and Enjoy

- Toss gently so the warm rice and protein slightly wilt the greens, blending flavors.

Start by prepping the ranch sauce so it is ready to go. Blend up cottage cheese until smooth (either using a blender, food processor, or immersion blender) and add one cup to a large bowl. Add shredded cheddar cheese, ranch seasoning, milk, and black pepper. Give it a quick mix and set aside

.

Fill a pot with salted water and bring to a boil. Cook the pasta according to the package instructions. While the pasta cooks, we'll prep the rest of the recipe to make the most of our time.

Dice up the bacon strips and add to a pan over medium heat. Cook for about 10 minutes, stirring occasionally, until the bacon is nice and crispy.

Take your chicken breast and cut it into strips, cubes, or small pieces. I like to cut mine up nice and small (like diced chicken) to help it cook as quickly as possible.

Remove the cooked bacon from the pan and place on a paper towel-lined plate to absorb excess grease. Do not drain the pan! We're going to use the bacon grease to add a ton of amazing flavor to our dish.

Add the cut-up chicken directly to the pan with the bacon grease. Stir/flip the chicken occasionally until it is no longer pink, which should only take about 5 minutes.

Remove the chicken from the pan and reduce the heat to low.

Add the ranch sauce to the pan and allow it to cook for 2-3 minutes to melt all of the cheese.

Take the cooked pasta, chicken, and bacon, and stir those into the sauce, being sure to fully coat everything. Allow everything to heat together for a few minutes, then serve!

Step 1: Heat a nonstick pan over medium heat with cooking oil spray or minimal addition of olive oil.

Step 2: Add cooked ground beef, beans, chipotle chili powder, smoked paprika, cumin, garlic powder, salt, and pepper; stir 2–3 min to coat evenly.

Step 3: Stir in BBQ sauce and hot sauce; cook another 1–2 min until heated through and slightly caramelized.

Step 4: Add mixed vegetables; toss together until evenly mixed and hot.

Step 5: Remove from heat, squeeze lime juice over the top, and add to wraps

Seasonings: Frank's RedHot Hot Sauce (3 Tsp), Chili Powder (0.5 tsp), Paprika (Ground) (0.5 tsp), Cumin Ground (Tsp) (0.25 tsp), Garlic Powder (0.25 tsp), Lime Juice (Tbsp) (1 Tbsp).