NOTE: Chicken is weighed out COOKED

1. **Prepare Vegetables**

* Slice the onion and green pepper into thin strips.

* Cut the broccoli into bite-sized florets.

* Rinse the spinach and set aside.

2. **Sauté the Base**

* Heat the olive oil in a large skillet or wok over medium-high heat.

* Add onions and peppers first, cooking for 3–4 minutes until slightly softened.

3. **Add Broccoli**

* Toss in the broccoli florets and continue stir-frying for another 4–5 minutes until bright green and tendercrisp.

4. **Add Chicken**

* Slice the pre-cooked chicken breast into strips or cubes.

* Add it to the skillet and stir well to combine with the veggies.

5. **Season with Soy Sauce**

* Pour in the low-sodium soy sauce.

* Stir everything together and let it cook for 2–3 minutes so the flavors blend.

6. **Finish with Spinach**

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.

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.

Preheat the oven to 450 degrees.

1. Cut the potatoes into 1/4″ thin strips, or to your desired thickness and length. Mix all other ingredients together in a large bowl and toss with the potatoes until they are evenly coated. (can add more or less spices as desired)

2. Transfer the potatoes to a large baking sheet covered with parchment paper/aluminum foil. Spread the potatoes in a single layer. Try not to overcrowd or have multiple layers of fries — you want them to be roasted, not steamed.

3. Place in the oven and cook for 25-30 minutes, turning the fries once or twice during that time to cook evenly. May take more or less time, depending on the size and thickness you cut the fries.

Remove once the edges slightly begin to brown and fries begin to crisp. Sprinkle course salt (optional) on top when they are hot out of the oven.

Seasonings: Salt (0.5 tsp), Black Pepper (tsp) (0.5 tsp), Paprika (Ground) (0.5 tsp), Garlic Powder (0.5 tsp).

1) Roast potatoes

Preheat oven to 400°F (200°C).

Toss halved potatoes with 1 tsp olive oil, garlic powder, salt, and pepper.

Roast for 25–30 minutes until golden and crisp.

2) Roast tomatoes

Toss cherry tomatoes with 1 tsp olive oil, Italian seasoning, salt, and pepper.

Roast alongside potatoes for the last 12–15 minutes until softened and blistered.

3) Warm chicken

Heat shredded rotisserie chicken in a skillet with a splash of water or broth until warmed through.

4) Assemble plate

Serve roasted potatoes and tomatoes with the chicken on top.

Garnish with extra herbs if desired.

Seasonings: Italian Seasoning (0.5 tsp), Salt & Pepper (1 To Taste Serving), Garlic Powder (0.5 tsp).

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.

1. Prepare the Base

* Place the cooked white rice into a bowl as the foundation of your dish.

2. Add the Tuna

* Drain the can of tuna.

* Flake the tuna with a fork and layer it evenly over the rice.

3. Add the Avocado

* Slice the avocado into cubes or thin slices.

* Arrange on top of the rice and tuna.

4. Season with Sauce

* Drizzle the low-sodium soy sauce evenly across the bowl.

* You can adjust the amount depending on taste.

5. Finish with Sesame Seeds

* Sprinkle sesame seeds over the top for added crunch and flavor.

6. **Optional Add-Ons (low-calorie boosts)**

* Fresh cucumber, radish, or shredded cabbage for crunch.

* Pickled ginger or a squeeze of lime for brightness.

* Chili flakes or sriracha (sparingly) for heat.

7. Serve & Enjoy

1) Cook veggies

- Heat a skillet over medium. Add oil spray and cook mixed vegetables until softened, about 5 minutes.

2) Scramble egg whites & eggs

- Pour eggs into the pan with the veggies.

- Season with salt, pepper, garlic powder, and smoked paprika.

- Stir until cooked through and fluffy.

3) Assemble burritos

- Warm the Carb Balance wraps.

- Divide the egg-veggie mixture evenly between both wraps.

- Sprinkle cheese over each before rolling up.

4) Serve or wrap in foil to store in fridge/freezer for future use

Roll tightly into burritos. Optionally toast them in the skillet for 1–2 minutes per side for a crisp finish.

Seasonings: Salt (Dash) (1 dash), Black Pepper (Dash) (1 dash), Garlic Powder (0.25 tsp), Paprika (Ground) (0.25 tsp).

Step 1: Add cooked quinoa to a skillet over medium heat and warm for 1–2 minutes.

Step 2: Add olive oil, cherry tomatoes, and spinach to the same pan and cook 2–3 minutes until tomatoes soften and spinach wilts.

Step 3: Stir in the cooked beef, season with salt, pepper, and optional garlic or oregano, and heat for 1–2 more minutes.

Step 4: Remove from heat, drizzle with lemon juice, and top with parsley if desired.

Step 5: Serve warm and enjoy.

Seasonings: Lemon Juice (Tbsp) (1 Tbsp), Salt & Pepper (1 To Taste Serving).

NOTE: Ground beef is weighed out RAW

Instructions

1. Brown the beef

• Heat a large pot over medium-high.

• Add ground beef and cook until no longer pink, breaking it up with a spoon (about 5–7 minutes). Drain any excess fat if desired.

2. Add onion and spices

• Stir in diced onion and cook until softened, about 3 minutes.

• Add your spice blend and cook 1 minute to bloom the flavors.

3. Simmer

• Pour in diced tomatoes (with their juice), chicken stock, and black beans.

• Bring to a boil, reduce to a simmer, and cook uncovered for 20–25 minutes, stirring occasionally, until slightly thickened.

4. Taste and serve

• Adjust salt, pepper, or chili powder if needed.

• Serve hot. Garnish with cilantro if desired.

SIMPLE PREP OPTION:

Combine all ingredients in a crock pot and slow cook until ground beef is fully cooked through.