Ingredients

• ▢0.33 tablespoon salted butter
• ▢0.33 lbs carrots, peeled and sliced into 1-½ inch pieces, cut on the diagonal
• ▢0.17 tablespoon extra virgin olive oil
• ▢0.02 teaspoon kosher salt and black pepper to taste
• ▢0.33 teaspoons fresh thyme or 1 teaspoon dried thyme
• ▢0.33 tablespoons honey
• ▢0.33 tablespoons fresh parsley, finely chopped
• ▢Zest of one lemon

Nutrition

Serving: 3 /4 cup, Calories: 138.5 kcal, Carbohydrates: 20.5 g, Protein: 1.5 g, Fat: 6.5 g, Saturated Fat: 3 g, Cholesterol: 10 mg, Sodium: 159 mg, Fiber: 4.5 g, Sugar: 13 g

Here is the quick breakdown of this meal!

Ingredients:

• 1 Large Chicken Breast
• 1 cup Baby yellow potatoes (halved)
• 1 cup Cremini mushrooms (sliced)
• Fresh parsley, garlic powder, paprika, salt, pepper & olive oil
• For the sauce: Light cream (or plain Greek yogurt for extra protein), minced garlic, and chopped fresh herbs.

Quick Steps:

1. Season the chicken breast with salt, pepper, and paprika. Pan-sear on medium-high heat until golden brown and cooked through. Let it rest, then slice.
2. Toss the halved potatoes with olive oil and dry herbs. Roast in the oven or air fryer until golden and crispy.
3. Sauté the sliced mushrooms in a pan with a little olive oil and garlic until beautifully browned.
4. Whip up the quick creamy garlic herb sauce, drizzle it generously over the sliced chicken, and top with fresh parsley.

Ingredients

• ▢1 medium sweet potatoes, about 6 ounces

Ingredients

Original recipe (1X) yields 8 servings

• 2 (10 ounce) bags baby spinach
• 2 bananas, sliced
• 12 fresh strawberries, sliced
• 1 (10 ounce) can mandarin oranges, drained
• ½ cup dried cranberries
• ½ cup pine nuts
• 1 cup poppy seed salad dressing

Ingredients

• ▢1.67 large eggs
• ▢0.17 cup shredded cheddar cheese
• ▢0.17 cup chopped baby spinach
• ▢0.17 pinch of salt
• ▢0.17 pinch ground black pepper
• ▢1.67 oz smoked turkey sausage, sliced in half moons (like turkey kielbasa)
• ▢0.67 ounces diced white mushrooms
• ▢0.04 cup sliced scallions

Instructions

• Preheat the oven to 400°F. In a medium-sized bowl, whisk together the eggs and 1 tablespoon water, then stir in the cheese and spinach, salt and pepper. Set aside.
• Heat a 12-inch cast-iron skillet or other ovenproof skillet over medium heat.
• Spray with oil then add the sausage slices, cook until browned on both sides, 5 to 6 minutes. Add the mushrooms and scallions and continue cooking, stirring until the mushrooms are tender, about 5 minutes. Remove from heat.
• Pour the egg mixture evenly over the sausage and vegetables in the skillet. Bake for 8 to 12 minutes depending on the width of the skillet, or until the eggs are set.
• Run a knife around the edge of the skillet before slicing. Slice into 6 slices and serve immediately.

Ingredients

• ▢½ tablespoon olive oil
• ▢1 lb sugar snap peas, bottoms and tops trimmed (about 4 cups)
• ▢2 cloves garlic, smashed or grated
• ▢½ lemon, juice and zest
• ▢½ teaspoon kosher salt
• ▢¼ teaspoon black pepper
• ▢½ cup feta cheese, crumbled

Instructions

• Heat olive oil in a large cast iron or heavy skillet over high heat. Add snap peas and cook, untouched to char, 2-3 minutes. Stir and cook until the snap peas are tender-crisp but still green, another 2 to 3 minutes, stirring.
• Add the garlic, season with salt and pepper and cook 1 minute more.
• Transfer to a shallow dish and top with lemon, zest and feta.

Nutrition

Serving: 3 /4 cup (generous), Calories: 115 kcal, Carbohydrates: 10 g, Protein: 5.5 g, Fat: 5.5 g, Saturated Fat: 2.5 g, Cholesterol: 16.5 mg, Sodium: 354 mg, Fiber: 3 g, Sugar: 4 g