Taco Tomatoes

*Serves 4

Per Serving: Calories 116, Protein 9g, Total Fat 6.5g, Carbs 6g, Fiber 2g

Ingredients: 

• 1/2 tbsp. extra virgin olive oil

• 3/4 lb. ground turkey

• 1 medium onion, chopped

• 1 (1-oz.) packet taco seasoning

• 4 large, ripe beefsteak tomatoes

• 1/2 c. shredded Mexican cheese blend

• 1/2 c. shredded iceberg lettuce

Instructions: 

• Heat olive oil in large skillet over medium heat. Add onion and cook, stirring, until soft, 5 minutes.

• Add ground turkey and taco seasoning. Cook, breaking up meat with a wooden spoon, until no longer pink, 8 minutes. Drain fat.

• Flip over tomatoes so they’re stem-side down and slice to make 6 wedges, being careful not to cut all the way through.

• Carefully spread open wedges.

• Divide taco meat among tomatoes, then top each with cheese, lettuce, and sour cream before serving.

Pineapple Bun Burger

*Servings: 4

Calories 355, Protein 36g, Total Fat 12g, Carbs 24g, Fiber 2.5g

Ingredients: 

• lb. lean ground turkey

• 1 tbsp. Worcestershire sauce

• salt & pepper

• 8 pineapple rings

• 1 large red onion, sliced into rings

• 4 slices pepper jack

• 4 pieces romaine

• 8 slices turkey bacon

Instructions: 

• Heat grill to medium-high.

• In a large bowl, combine ground turkey and Worcestershire and season with salt and pepper.

• Form into 4 patties. Grill patties, pineapple, and red onion until charred, 3 minutes per side.

• Top burger patties with pepper jack and cover grill to let melt, 1 minute.

• Top bottom pineapple buns with lettuce, burger patties, bacon, and grilled onions, then top with pineapple bun.

Protein Fruit Popsicles

*Serves 10

Per Serving (1 popsicle): Calories 93, Protein 6.5g, Total Fat 4g, Carbs 6.5g, Fiber 1g

Ingredients: 

• 1 banana

• ½ cup vanilla greek yogurt

• ¼ cup peanut butter

• 1 cup fairlife milk

• 2 scoops chocolate protein powder*

  TOPPINGS

• diced strawberries

• blueberries

• shredded coconut

Instructions: 

• Add all ingredients in blender and blend until smooth.

• Pour into molds and let freeze 30-40 minutes.

• Remove from freezer add desired toppings and popsicle stick.

• Return to freezer and allow to freeze until completely solid.

• Run popsicles bottom under hot water for a few seconds to remove popsicles from mold with ease.

Banana & Peanut Butter Chocolate Chip Ice Cream Bites

*Serves 12

Per Serving (2 bites): Calories 116, Protein 6g, Total Fat 3g, Carbs 18g, Fiber 2g

Ingredients: 

• 6 very ripe bananas

• 1/2 cup mini chocolate chips

• 2 scoops Quest Peanut Butter Protein Powder*

Instructions: 

• Line a baking sheet with parchment paper.

• Slice the bananas into 1/2-inch slices and lay flat on the parchment-lined baking sheet.

• Cover with plastic wrap and place in the freezer for 1-1/2 hours. Remove frozen bananas from the freezer and let set out for about 5 minutes while you set up your food processor or blender.

• You want the bananas to softened just a bit, but still be frozen. Place the bananas in the food processor and pulse/blend until smooth and creamy.

• Stir in 1/4 cup mini chocolate chips and protein powder.

• Grease a mini muffin pan with non-stick cooking spray.

• Scoop the banana ice cream into each cup, filling each one almost full, then sprinkle the top of each cup with a few more mini chocolate chips.

• Place the muffin pan in the freezer for an hour. Remove the pan from the freezer and pop each bite out with a knife.

• Stack the banana ice cream bites in a freezer safe container with a lid, placing parchment paper between each layer of bites to keep them from sticking together.

• When ready to eat, remove however many bites you want from the freezer container and let set out for a few minutes before eating.

FroYo Berry Bites

*Serves 3

Per Serving (2 bites): Calories 153, Protein 8g, Total Fat 9g, Carbs 12g, Fiber 3.5g

Ingredients: 

• 1/2 cup ProGranola*

• 4 tablespoons Splenda

• 4 tablespoons coconut oil melted

• 1.5 cup Greek yogurt, non-fat, plain

• 4 tablespoons honey

• 3 cups strawberries and/or raspberries fresh chopped

Instructions: 

• Line a 6-cup muffin tin with silicone or parchment cupcake liners, or add directly to a nonstick muffin tin.

• In a small bowl, stir together ProGranola, splenda, and coconut oil.

• Spoon a small amount into the bottom of each muffin cup.

• In a medium bowl, mix together yogurt and honey.

• Spoon 2 tablespoons into each muffin cup, covering the crust.

• Top with fresh chopped berries.

• Freeze until firm, about 6 hours. To serve, remove from silicone wrapper and allow to set at room temperature for 8-10 minutes. Enjoy!

Chipotle Chicken Tostadas w/ Pineapple Salsa

*Serves 3

Per Serving: Calories 215, Protein 14g, Total Fat 11g, Carbs 13g, Fiber 2g

Ingredients: 

• For the pineapple salsa

• 1 cup diced fresh pineapple

• 1/8 cup finely diced red onion

• 1/2 tbsp finely diced jalapeño

• 1 tbsps fresh lime juice

• 1/2 garlic clove, minced

• 1/2 tbsp chopped fresh cilantro

• 1/2 tsp olive oil

• For the chipotle chicken

• 1/2 tbsp olive oil

• 6 oz ground chicken

• 1 tsp chipotle chili powder

• Freshly ground salt and pepper

• 1/8 cup fat free chicken broth

• 1/2 tbsp tomato paste

• To assemble

• 3 flat tostada shells

• 1 avocado, mashed

• 1/4 cup shredded purple cabbage

• 1/8 cup chopped fresh cilantro

Instructions: 

• Preheat oven to 350 degrees F and line a baking sheet with parchment paper.

• In a bowl, toss together the pineapple, onion, jalapeño, lime juice, garlic, cilantro, avocado oil and salt. Refrigerate until ready to serve.

• In a large skillet, heat the oil over medium-high heat. Add the ground chicken, chipotle chili powder, salt and pepper. Cook the chicken, breaking up the meat until it is brown, about 7 minutes.

• Drain off any excess fat from the pan. Reduce the heat to medium and add the chicken broth and tomato paste and stir to combine. Cook for about 2 more minutes.

• Remove from heat. Place tortillas in a single layer on baking sheet. Lightly spray the tops of tortillas with nonstick cooking spray. Bake until golden brown and crisp.

• Carefully spread the mashed avocado on top of each tortilla. Sprinkle with the shredded cabbage and a big scoop of chipotle chicken. Top with the pineapple salsa and cilantro.

Surf'n Turf Foil Packs

*Serves 1

Per Serving: Calories 217, Protein 24g, Total Fat 8g, Carbs 14g, Fiber 2.5g

Ingredients: 

• 1.5 oz. sirloin steak, cut into 1" cubes

• 1.5 oz. shrimp, cleaned and deveined

• 1/2 ear of corn, each cut into 2 pieces

• 1/4 c. grape tomatoes

• 1/4 small red onion, cut into thick slices

• 1/4 lime, sliced into wedge

• 1/2 garlic cloves, thinly sliced

• 1 tsp. Old Bay Seasoning

• 1 tsp. of fresh thyme leaves

• dash of. cumin

Instructions: 

• Preheat grill over high heat. Cut 1 sheet of foil (12 inches long). 

• Cut 1 sheet of foil (12 inches long).

• Put steak, shrimp, corn, tomatoes, red onion, lime wedge, and garlic into foil pack. 

• Drizzle with olive oil and sprinkle with Old Bay, fresh thyme, cumin, and black pepper.

• Fold the foil packet crosswise  over mixture to completely cover the food. 

• Roll top and bottom edges to seal. 

• Place foil packet on the grill for about 6 to 8 minutes per side.

Rainbow Chicken & Veggies

*Serves 2

Per Serving: Calories 325, Protein 37g, Total Fat 10g, Carbs 23.3g, Fiber 5.5g

Ingredients: 

• 1.5 cup cherry tomatoes

• 1 cup zucchini, chopped

• 1 cup broccoli florets

• 1 yellow bell pepper, thinly sliced

• 1/2 cup red onion, cut into wedges

• 1.5 cups boneless skinless chicken breast, cubed

• 1 bag Rice Miracle Noodle®

Marinade

• 1 tbsp extra-virgin olive oil

• juice of 1 lime

• 1/8 cup cilantro, fresh chopped

• salt & pepper

Instructions: 

• Preheat oven to 400 degrees.

• On one large sheet pan, place tomatoes, zucchini, bell peppers, broccoli, red onion, and chicken.

• In a medium bowl, combine olive oil, lime juice, and cilantro and season with salt and pepper to make the marinade.

• Whisk until combined.

• Pour marinade over veggies and chicken and season with more salt and pepper.

• Toss until completely combined.

• Bake until vegetables are tender and chicken is cooked through, 25 minutes.

• Cook Miracle Noodle Rice as directed on package.

• Divide cooked rice among 2 containers and top with roasted veggies and chicken. 

Summer Veggie Omelet

Recipe makes 1 omelet.  

Calories 281, Protein 25g, Total Fat 10g, Carbohydrates 25g, Fiber 4g.

Ingredients: 

• Cooking Spray

• 2/3 Cup Frozen Whole-Kernel Corn, Thawed

• 1/2 Cup Chopped Zucchini

• 3 Tablespoons Chopped Green Onions

• 1/4 Teaspoon Salt, Divided

• 2 Tablespoons Water

• 1/4 Teaspoon Black Pepper

• 3 Large Egg Whites

• 1 Large Egg

• 2 Tablespoons Shredded Smoked Gouda Cheese

Instructions: 

• Heat a small saucepan over medium-high heat. Coat pan with cooking spray. Add corn, zucchini, onions, and 1/8 teaspoon salt to pan; saute 4 minutes or until vegetables are crisp-tender. Remove from heat.

• Heat a 10-inch nonstick skillet over medium-high heat. Combine 1/8 teaspoon salt, water, pepper, egg whites, and egg; stirring well with a whisk. Coat pan with cooking spray. Pour egg mixture into pan; cook until edges begin to set (about 2 minutes). Gently lift the edges of omelet with a spatula, tilting pan to allow uncooked egg mixture to come in contact with pan.

• Spoon corn mixture onto half of omelet; sprinkle corn mixture with cheese. Loosen omelet with a spatula, and fold in half over corn mixture. Cook 2 minutes or until the cheese melts. Carefully slide omelet onto a plate and enjoy!