NOTE: BEEF IS WEIGHED OUT RAW

instructions

1) Have Cooked rice on hand

2) In a large skillet, over medium heat brown the ground beef 8-10 minutes until fully cooked.

3) While beef is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together.

4) Once beef is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the beef.

5) Serve the beef over the rice. Garnish with green onions and sesame seeds.

1. Heat a skillet over medium heat and add olive oil.

2. Add cooked ground turkey and season with garlic powder, oregano, salt, and pepper.

3. Cook 2–3 minutes until heated through.

4. In a bowl, combine cucumber, tomatoes, red onion, spinach, and lemon juice.

5. Warm wraps in a pan or microwave for 20–30 seconds.

6. Spread hummus evenly across each wrap.

7. Add turkey and vegetable mixture to wraps.

8. Fold and serve.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).

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

Dice the yellow and red bell peppers and the onion. Sauté over medium heat for about 10 minutes until softened; set aside.

Bring a large pot of salted water to a boil. Cook the pasta according to package directions; drain and set aside.

In the same pan, cook the 93% lean ground beef over medium-high heat until nearly browned. Add taco seasoning with a splash of water and the red enchilada sauce; stir until coated and saucy. Fold in the cooked pepper–onion mix.

Blend the sauce: cottage cheese, cheddar powder, shredded low-fat cheddar (or Velveeta shreds), nutritional yeast, milk, salt, and pepper until completely smooth.

Combine everything: add the cooked pasta to a large bowl or pot with the taco beef mixture. Pour over the blended cheese sauce and stir until evenly coated and glossy.

NOTE: BEEF IS WEIGHED OUT RAW

instructions

1) Have Cooked rice on hand

2) In a large skillet, over medium heat brown the ground beef 8-10 minutes until fully cooked.

3) While beef is cooking, make the sauce. Add garlic, honey, soy sauce, sesame oil, ginger, red pepper flakes, and black pepper to a bowl. Mix together.

4) Once beef is fully cooked add the sauce to the skillet. Cook 3-4 minutes until the sauce thickens/absorbs into the beef.

5) Serve the beef over the rice. Garnish with green onions and sesame seeds.

NOTE: Chicken breast should be weighed COOKED

Instructions:

Cook the Chicken (if not pre-cooked):

Season lightly with salt and pepper. Cook thoroughly in a skillet with a splash of oil. Remove and slice or cube.

Sauté Aromatics:

In the same skillet, heat avocado oil. Add garlic and shallots. Cook for 1–2 minutes until fragrant.

Cook the Veggies:

Add the red bell pepper. Stir-fry until just tender, about 3–4 minutes.

Add Chicken & Sauce:

Return the chicken to the pan. Add soy sauce, oyster sauce, and brown sugar. Stir and let the sauce thicken slightly, about 2 minutes.

Finish with Basil:

Turn off the heat and stir in the Thai basil leaves until wilted.

Serve:

Plate over cooked jasmine rice and enjoy.