1. Add chicken thighs, salsa verde, onion, garlic powder, and cumin to the slow cooker.

2. Cook on LOW for 5–6 hours or HIGH for 3–4 hours.

3. Shred chicken with two forks and mix into the sauce.

4. Serve over cooked rice.

Form Sandwich from ingredients listed. Lettuce and tomatoes are optional; can swap for other light greens: pickles, onions...etc (just not avocado)

1. Preheat Ninja Grill to Air Crisp at 400°F.

2. Toss baby potatoes with olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper.

3. Place potatoes in the Ninja Grill basket and cook for 18–22 minutes, shaking halfway through.

4. While potatoes cook, combine ground beef with rosemary, remaining garlic powder, salt, and black pepper.

5. Form beef into 2–3 large patties or place in a grill-safe tray if available.

6. Switch Ninja Grill to Grill setting on High.

7. Grill beef for 4–5 minutes per side until fully cooked.

8. Add green beans during the final 5–6 minutes of cooking.

9. Break apart the grilled beef and serve with potatoes and green beans.

1. Add chicken thighs, cherry tomatoes, garlic powder, oregano, salt, and pepper to the slow cooker.

2. Cook on LOW for 5–6 hours or HIGH for 3–4 hours.

3. Shred chicken and stir into the tomato mixture.

4. Stir in spinach and lemon juice until wilted.

5. Serve over quinoa.

DIRECTIONS

- Cook up veggies with soy sauce and oil in a pan.

- Once veggies are 90% cooked to your liking, let sit for a few minutes after turning stove top off to simmer

1) In a small bowl, lightly toss chicken, lettuce, dressing and Parmesan cheese.

2) Place mixture on tortilla. Fold up tightly.

1. Flake tuna into a bowl.

2. Stir in mayonnaise, mustard, celery, onion, and lemon juice.

3. Chill or serve immediately

1. Prepare the Base

* Place the cooked white rice into a bowl as the foundation of your dish.

2. Add the Tuna

* Drain the can of tuna.

* Flake the tuna with a fork and layer it evenly over the rice.

3. Add the Avocado

* Slice the avocado into cubes or thin slices.

* Arrange on top of the rice and tuna.

4. Season with Sauce

* Drizzle the low-sodium soy sauce evenly across the bowl.

* You can adjust the amount depending on taste.

5. Finish with Sesame Seeds

* Sprinkle sesame seeds over the top for added crunch and flavor.

6. **Optional Add-Ons (low-calorie boosts)**

* Fresh cucumber, radish, or shredded cabbage for crunch.

* Pickled ginger or a squeeze of lime for brightness.

* Chili flakes or sriracha (sparingly) for heat.

7. Serve & Enjoy

"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. Heat olive oil in a large pot over medium heat.

2. Add onion and carrots; cook 4–5 minutes until softened.

3. Add chicken broth, potatoes, bay leaf, garlic powder, dill, salt, and pepper.

4. Bring to a boil, then reduce to a simmer.

5. Add raw chicken breast directly into the soup.

6. Simmer 15–18 minutes until chicken is fully cooked and potatoes are tender.

7. Remove chicken from the pot and shred using two forks.

8. Return shredded chicken to the soup and stir well.

9. Remove bay leaf.

10. Stir in Greek yogurt or sour cream until fully combined.

11. Simmer another 2–3 minutes and serve hot.

1) Cook vegetables

Heat 1 tsp olive oil in a skillet over medium heat.

Add onion and bell pepper; sauté 4–5 minutes until softened.

Add diced tomato and cook another 2 minutes until slightly reduced.

2) Heat beef

Add the pre-cooked ground beef to the skillet.

Season with salt, pepper, garlic powder, paprika, and chili powder.

Stir well and cook for 3–4 minutes until hot and combined with the vegetables.

3) Assemble bowl

Transfer the beef and vegetable mixture to a bowl on top of bed of rice.

Garnish with fresh parsley or cilantro if desired.

1) Roast potatoes

Preheat oven to 400°F (200°C).

Toss halved potatoes with 1 tsp olive oil, garlic powder, salt, and pepper.

Roast for 25–30 minutes until golden and crisp.

2) Roast tomatoes

Toss cherry tomatoes with 1 tsp olive oil, Italian seasoning, salt, and pepper.

Roast alongside potatoes for the last 12–15 minutes until softened and blistered.

3) Warm chicken

Heat shredded rotisserie chicken in a skillet with a splash of water or broth until warmed through.

4) Assemble plate

Serve roasted potatoes and tomatoes with the chicken on top.

Garnish with extra herbs if desired.

1) Prep the steak

Slice the cooked filet mignon 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, steak slices on the other.

Spoon hummus in the center.

Garnish with paprika or parsley if desired.