Chop fresh romaine/cos lettuce and add to a large bowl

Toss with Caesar dressing until evenly coated

Add grated parmesan cheese

Sprinkle in croutons for crunch

Top with cooked chicken breast and toss lightly before serving

1. Wash and dry the romaine lettuce thoroughly, then chop into bite-sized pieces.

2. Slice cherry tomatoes in half.

3. Peel and slice cucumber into thin rounds or half-moons.

4. Thinly slice the red onion.

5. In a large bowl, combine romaine, tomatoes, cucumber, and red onion.

6. In a small bowl, whisk together red wine vinegar and olive oil.

7. Pour dressing over the salad and toss evenly until lightly coated.

8. Season with salt and pepper to taste if desired.

9. Serve immediately for best texture.

1. Prepare the lettuce

• Rinse and dry the romaine lettuce thoroughly.

• Chop or tear into bite-sized pieces and place in a large bowl.

2. Add the dressing

• Drizzle alloted serving of lite caesar dressing over the lettuce.

3. Toss the salad

• Gently toss until the lettuce is evenly coated with dressing.

4. Finish and serve

• Sprinkle grated parmesan cheese evenly on top.

• Serve immediately as a fresh side dish.

NOTE: ground beef is weighed out COOKED

1. Cook up ground beef. 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 ground beef.

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

1) Prep the vegetables

Rinse spinach and pat dry.

Dice tomato into bite-sized pieces.

2) Assemble the salad

Place spinach in a medium bowl.

Add tomato and sprinkle with pumpkin seeds.

3) Dress the salad

Drizzle olive oil and balsamic vinegar over the top.

Season lightly with salt and pepper.

4) Toss & serve

Gently toss until evenly coated. Serve fresh.

Roast cubed sweet potatoes at 425°F for 25–30 minutes with olive oil, salt, and pepper.

Season chicken with salt, pepper, paprika, and garlic powder, then pan-sear or air-fry until cooked and slice.

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

Greek Yogurt Sauce: Mix Greek yogurt, lemon juice, garlic powder, salt, pepper, and olive oil.

Assemble the bowl with sweet potato, chicken, veggies, and drizzle with the yogurt sauce.

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

NOTE: Steak is weighed out COOKED

1. Cook steak with taco seasoning as the flavoring. (Use Cooking Spray or light olive oil)

2. In a large saucepan, mix beans, corn, salsa, premade rice, chipotle peppers 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 steak and dress with the bean and corn mixture.

1. Heat a skillet over medium heat and cook ground beef until fully browned.

2. Season beef with salt, pepper, garlic powder, and paprika.

3. Remove beef from heat and set aside slightly to cool.

4. In a large bowl, add romaine lettuce and cole slaw

5. Add tomato, red onion, and pickles to the bowl.

6. Top salad with warm ground beef.

7. Sprinkle shredded cheese evenly over the top.

8. Add light burger sauce and toss lightly.

9. Finish with chosen crunchy topping and serve immediately

"Add all ingredients in a bowl and whisk together. Top off with light dressing as needed.

Can add spinach in after mixing so it doesn't get soggy.

Can exclude vinegar if you prefer to not have it."