| Peanut Butter | 25 grams | 153 cal |
| Drinking Water | 1 cups | 0 cal |
| Honey | 15 g | 50 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Oatmeal (Dry) | 35 grams | 135 cal |
| Oats | 45 g (dry) | 172 cal |
| Whey Protein Powder | 1 scoop | 122 cal |
| Peanut Butter | 15 grams | 91 cal |
| Banana | 90 g | 89 cal |
| Grilled Chicken (Oz) | 5.75 oz | 236 cal |
| Sweet Potato (cooked)(Gm) | 145 g | 127 cal |
| Mixed Vegetables (Your Choice) | 100 grams | 40 cal |
| Onion | 1 medium (~110 g) | 47 cal |
| Bell Pepper, Green | 1 medium (~119 g) | 28 cal |
| Spinach (Gm) | 50 g | 15 cal |
| Tomato | 1 medium (~123 g) | 26 cal |
| 93/7 Lean Ground Beef (Cooked) | 6.25 oz | 288 cal |
| Tomato Pasta Sauce (Red) | 100 grams | 46 cal |
| Egg (Large) | 1 egg | 75 cal |
| Low Fat Shredded Cheese | 50 grams | 161 cal |
| Chicken Breast - Raw - Skinless | 4 oz | 129 cal |
| Panko Bread Crumbs | 25 grams | 86 cal |
| Turkey Bacon | 1 slice | 48 cal |
| Chicken Breast (Cooked)(OZ) | 3.5 oz | 155 cal |
| Rotini Chickpea Pasta By Banza | 1.25 oz | 132 cal |
| Non-Fat Cottage Cheese | 90 grams | 60 cal |
| Cheese - Reduced Fat - Your Choice | 25 grams | 69 cal |
| Ranch Powder | 10 grams | 28 cal |
| Fairlife - Fat Free Milk | 1.75 fl oz | 16 cal |
| Black Pepper (Dash) | 1 dash | 0 cal |
| Onion (Gm) | 60 g | 26 cal |
| Bell Pepper | 70 g | 21 cal |
| Spinach (Gm) | 50 g | 15 cal |
| Broccoli (gm) | 70 g | 29 cal |
| Soy Sauce, Low Sodium (tbsp) | 2 tbsp | 16 cal |
| Olive Oil | 7 g | 63 cal |
| 93/7 - Lean Ground Turkey (Cooked) | 4.5 oz | 234 cal |
| Black Beans (Boiled) | 40 grams | 52 cal |
| Corn (canned) | 40 grams | 31 cal |
| Salsa | 60 grams | 20 cal |
| Romaine/Cos Lettuce | 80 g | 16 cal |
| Onion | 1 medium (~110 g) | 47 cal |
| Tomato | 1 medium (~123 g) | 26 cal |
| 93/7 - Lean Ground Turkey (Cooked) | 5 oz | 260 cal |
| Siete Grain Free Taco Shells | 2 taco shells | 136 cal |
| Taco Seasoning Mix (40% Less Sodium) | 10 grams | 27 cal |
| Black Beans (Boiled) | 40 grams | 52 cal |
| Sweet Corn, Frozen | 20 g | 21 cal |
| Salsa | 70 grams | 24 cal |
| Romaine/Cos Lettuce | 85 g | 18 cal |
| Onion | 1 medium (~110 g) | 47 cal |
| Tomato | 1 medium (~123 g) | 26 cal |
| White Rice (Cooked) | 85 grams | 107 cal |
| 93/7 - Lean Ground Turkey (Cooked) | 5 oz | 260 cal |
DIRECTIONS
NOTE: Ground Turkey is weighed out COOKED
1. Sauté vegetables
• Heat a large skillet or wok over medium-high heat.
• Add olive oil.
• Add onion and bell pepper, cook for 3–4 minutes until slightly softened.
• Add broccoli and cook another 3–4 minutes until bright green and tender-crisp.
2. Add spinach and turkey
• Stir in spinach and the pre-cooked ground turkey.
• Pour soy sauce over everything.
3. Finish
• Toss well and cook for another 2–3 minutes until the spinach is wilted and the turkey is heated through.
• Taste and add salt, pepper, or extra soy sauce if desired.
4. Serve
NOTE: Ground Turkey is weighed out COOKED.
1. Cook ground turkey 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 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 ground turkey and dress with the bean and corn mixture.
Instructions:
1. Heat a nonstick skillet over medium heat.
2. Add the cooked 93/7 lean ground turkey and warm through for 2–3 minutes.
3. If desired, season turkey lightly with taco seasoning, salt, or pepper.
4. While beef heats, dice ½ medium onion and ½ medium tomato.
5. Rinse and drain black beans and corn if needed.
6. In a bowl, add romaine/cos lettuce as the base.
7. Layer warm ground turkey over the lettuce.
8. Add black beans, corn, diced onion, and diced tomato evenly.
9. Spoon salsa over the top.
10. Serve with Siete grain-free taco shells on the side or crushed on top.
Mix with added water or ice to reach desired consistency
Cook oats with water or milk of choice until creamy.
Once slightly cooled, stir in whey protein until fully mixed.
Slice banana on top.
Add a spoon of peanut butter.
Prep:
- Cut chicken breast in half lengthwise.
- Crack egg into a bowl and mix well.
- Add 1/4 cup breadcrumbs to a Ziploc bag or container.
- Preheat oven to 420°F.
- Line a baking sheet with foil and spray with cooking spray.
Recipe:
- Dip both pieces of chicken breast into the egg until fully coated.
- Place chicken into the Ziploc bag with breadcrumbs and shake until evenly coated.
- Lay chicken breasts on the prepared baking sheet.
- Bake for 15–20 minutes, checking occasionally for doneness.
- Once chicken is fully cooked, remove from oven and turn oven off.
- Top chicken with pasta sauce and cheese.
- Place back into the warm oven for 5–10 minutes, until cheese is melted.
- Remove and serve.
DIRECTIONS
NOTE: Ground beef should be weighed COOKED
- Dice the onion, green pepper, and tomatoes into small pieces.
- Heat a pan over medium heat and add the onion and green pepper. Sauté until softened and fragrant.
- Add the cooked ground beef to the pan and stir well to combine.
- Mix in the diced tomatoes and cook for a few more minutes until everything is heated through.
- Add the spinach last and stir until just wilted.
- Remove from heat and serve immediately.
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!