Ingredients:

• 2 large skinless, boneless chicken breast
• 1/2 cup brown rice (optional)
• 8 asparagus spears, trimmed – cut
• 1 red pepper
• Sea salt and black pepper to taste
• Mrs. Dash tomato basil garlic (optional)
• 2 slices of mozzarella cheese

Ingredients:

• 2-3 pounds ground turkey
• 1/4 cup dijon mustard
• 1/4 cup finely chopped green bell pepper
• 1 egg, beaten
• Dash of celtic sea salt and ground pepper (if desired)
• Coconut oil

Ingredients:

• 2 cups quinoa, uncooked
• 24 ounces cooked chicken
• 2 cups salsa
• 1 cup chopped raw onion
• Diced jalapeno to taste (optional)
• 1 12 oz. fresh peas

Directions:

Boil quinoa in with 4 cups water. After reaching a raging boil, turn the heat down to medium-low. Allow quinoa to cook until only a slight amount of water is left. Pull quinoa from heat, and let stand covered for 10 minutes. Extra water will soak into the quinoa. Mix chicken, pea, salsa and onion in with the quinoa. Divide evenly into 5 Tupperware containers. This recipe makes 5 meals/servings.

Ingredients:

• 1 chopped onion
• Fresh spinach
• 1 egg lightly beaten
• 8 ounces organic ricotta cheese
• Dash of sea salt and ground pepper (if desired)
• 4 boneless, skinless chicken breasts, sliced in half and flattened.

Ingredients:

• 2 pounds ground turkey breast
• 1 chopped onion
• 1/2 chopped red pepper
• 1/2 cup sliced mushrooms
• 3 cloves chopped garlic
• 1 whole egg
• 2 egg whites
• 1/2 cup dry, whole-rolled oats
• 1 teaspoon sea salt
• 1 teaspoon ground pepper
• 2 tablespoons olive oil
• 1/2 cup low sodium tomato sauce