SEASONINGS: 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, 1/4 tsp onion powder, 1/4 tsp paprika — mix together and use to coat both sides of the chicken breast generously before cooking. Add salt and pepper to the sauce to taste.

1. Season the chicken breast on both sides with the seasoning blend. Cook in the air fryer at 375°F for 12 minutes or until cooked through. Set the cooked chicken aside and weigh out your portion — the listed amount is the cooked weight. Slice into bite-sized pieces.

2. Cook the elbow pasta according to package directions, drain, and set aside. Weigh out your portion of cooked pasta — the listed amount is the cooked weight.

3. Dice the bacon into small cubes and cook in a pan over medium-high heat until crispy. Remove from the pan, drain excess grease, and set aside. Weigh out your portion of cooked bacon — the listed amount is the cooked weight.

4. In a blender, combine the cottage cheese, light cream cheese, milk, pickled jalapeños, pickled jalapeño juice, honey, and salt and pepper to taste. Blend until completely smooth.

5. Turn off the heat on the pan used for bacon. Pour the jalapeño sauce into the warm pan and add the cooked elbow pasta and sliced cooked chicken breast. Toss everything together until evenly coated.

6. Transfer to a bowl and top with the cooked center cut bacon and fresh chives. Serve immediately.

Note: ingredient amounts are the cooked / as-eaten weights.

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.

SEASONINGS: 1/2 tsp garlic powder, 1/2 tsp Italian seasoning, salt & pepper to taste. Use equal parts of each dry seasoning; mix together in a small bowl and use enough to coat both sides of the chicken thighs completely before searing.

1. Season the chicken thighs on both sides with the seasoning blend. Sear each side in a pan over medium-high heat for 2–3 minutes until a crust forms, then transfer to an air fryer at 375°F for 10 minutes until cooked through. Set the cooked chicken aside and weigh out your portion — the listed amount is the cooked weight. Chop into small pieces.

2. While the chicken cooks, bring a pot of salted water to a boil and cook the high protein penne pasta according to package directions. Drain and set aside. Weigh out your portion once cooked — the listed amount is the cooked weight.

3. In the same pan used to sear the chicken, add minced garlic over medium heat and cook for 2–3 minutes. Reduce heat to the lowest setting and add the fresh basil, cottage cheese, cream cheese, milk, parmesan cheese, and pesto. Stir gently and warm through — do not boil. Transfer the sauce to a blender and blend until completely smooth.

4. Add the cooked high protein penne pasta to a mixing bowl. Pour the creamy pesto sauce over the pasta, add the chopped cooked chicken thigh, and toss everything together until evenly coated. Serve immediately.

Note: ingredient amounts are the cooked / as-eaten weights.

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).

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

NOTE: Steak is weighed out RAW

1. Cut steak into strips.

2. Heat oil in 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 (Dash) (1 dash), Cumin Ground (Tsp) (0.5 tsp), Lemon Juice (15 g), Chili Powder (2 tsp).