1. Cook rice

2. Season and pan-sear beef until cooked to your liking.

3. Roast or sauté your veggies with simple seasoning in olive oil.

4. In a small bowl, combine plain Greek yogurt, fresh lime juice, finely chopped cilantro, garlic, salt, and pepper. Mix until smooth and evenly combined

5. Start with a base of cooked rice in your bowl. Add the cooked beef on top, then layer in your roasted or sautéed vegetables. Spoon or drizzle the cilantro-lime yogurt sauce over everything

Seasonings: Salt (Dash) (2 dash), Black Pepper (Dash) (2 dash), Lime Juice (5 g), Garlic Powder (1 tsp).

1. Cook ground beef in a skillet and add taco seasoning on top. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice 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 ground beef and dress with the bean and corn mixture.

NOTE: chicken is weighed out COOKED

1. Cook up chicken. Season with salt and pepper to taste.

2. Tear lettuce into bite-sized pieces, cut optional cherry tomatoes in half, and dice avocado. Place in a large bowl.

3. Drizzle olive oil and vinegar over salad and gently toss.

4. Sprinkle with salt and pepper top with cooked chicken.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), White Wine Vinegar (1 Tbsp).

Directions

NOTE: Potatoes weighed out UNCOOKED

1) Preheat an air fryer to 400 degrees F (200 degrees C).

2) Cut each potato in half lengthwise. Cut each half in half lengthwise, and then cut each quarter in half lengthwise. You will have 16 wedges. Gather the seasonings.

3) Place potato wedges in a large bowl. Add olive oil, paprika, parsley, chili, salt, and pepper; mix until well combined.

4) Place 1/2 of the potato wedges in the basket of the air fryer and cook for 10 minutes.

5) Flip wedges with tongs and cook for an additional 5 minutes. Remove to a plate.

6) Repeat to cook the remaining wedges.

Enjoy!

Seasonings: Paprika (Ground) (0.5 tsp), Chili Powder (0.5 tsp), Salt (0.5 tsp), Pepper, Black, Ground (2 dash).

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.