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) 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. Cut steak into strips.

2. Add oil/pam spray to a large sauté pan over medium heat. Add steak, spices and lemon juice. Cook until steak is half way cooked.

3. Cut peppers and onions into thin strips. Add to pan and cook until veggies are tender and steak is cooked through.

4. Add cilantro.

Seasonings: Black Pepper (tsp) (0.2 tsp), Cumin Ground (Tsp) (0.5 tsp), Lemon Juice (Tbsp) (1 Tbsp), Chili Powder (1 tsp).

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).

1. Cook tilapia (grill/bake/airfry/skillet) with taco seasoning as the flavoring. (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 tilapia and dress with the bean and corn mixture.

Instructions

Heat chickpeas and lentils in a skillet.

Add paprika, oregano, and garlic powder.

Cook for 3 minutes until slightly crispy.

Toss spinach in the pan until wilted.

Add cucumber and tomato.

Drizzle with lemon juice and mix.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Oregano, Dried (0.5 tsp), Paprika (Ground) (0.5 tsp), Salt and Pepper Blend, Garlic Powder (1 tsp).

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.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Garlic Powder (0.5 tsp).