MEAL#1
CHICKEN MEATBALL RISOTTO MADE 5 SERVINGS 1 1/3 CUP IS A SERVING FOR 5 POINTS

WHAT YOU NEED:
- 16 OZ LEAN GROUND CHICKEN
- ALEXIA PARM AND SEA SALT CAULIFLOWER RISOTTO
- 1 CUP FROZEN PEAS
- 1 EGG
- 1 OZ SHREDDED PARM CHEESE
- 2 TBSP PLAIN PANKO BREAD CRUMBS
- 1 TBSP WHITE FLOUR
- SALT + PEPPER, GARLIC POWDER, DRIED PARSLEY

HOW TO MAKE:
STEP 1 - ADD INTO A BOWL YOUR GROUND CHICKEN , EGG, FLOUR, PANKO, AND SEASONINGS THEN MIX TOGETHER.
STEP 2 - FORM YOUR MEATBALLS, IN A SKILLET SPRAY WITH OLIVE OIL SPRAY AND COOK ON EACH SIDE UNTIL LIGHTLY COOKED AROUND 8 MINUTES, THEN ADD CAULIFLOWER RISOTTO AND PEAS LET COOK THROUGH FOR 10 - 15 MINUTES.
STEP 3 - ADD YOUR 1 OZ CHEESE TO THE TOP AND LET CHEESE MELT.

MEAL #2
GROUND BEEF STROGANOFF MADE 5 SERVINGS 1 1/3 CUP IS A SERVING FOR 8 POINTS

WHAT YOU NEED:
- 7 OZ UNCOOKED EGG NOODLES
- 16 OZ LEAN 96/4 GROUND BEEF
- 1 CAN (10.5OZ) OF FAT FREE CREAM OF MUSHROOM SOUP
- 1/4 CUP LIGHT SOUR CREAM
- 1 CUP OF WHITE ONION, DICED
- 1 SMALL CONTAINER OF SLICED FRESH MUSHROOMS
- SALT + PEPPER,GARLIC POWDER, RED PEPPER CHILI FLAKES, AND DRIED PARSLEY TO THE TOP

HOW TO MAKE:
STEP 1 - BOIL YOUR PASTA BASED OF INSTRUCTIONS ON THE PACKAGE,
CUT YOUR ONIONS INTO DICE SIZE PIECES THEN ADD INTO A SKILLET SPRAYED WITH OLIVE OIL SPRAY ALONG WITH YOUR SEASONINGS, LET THAT COOK THROUGH UNTIL ONIONS ARE SOFT, THEN ADD YOUR MEAT INTO THE SKILLET AND LET THAT COOK UNTIL MEAT IS LIGHTLY BROWN. ADD YOUR SLICED MUSHROOMS AND LET THE MUSHROOMS COOK DOWN FOR ANOTHER 5 MINUTES.
STEP 2 - NEXT ADD YOUR CAN OF MUSHROOM SOUP AND 1/4 CUP SOUR CREAM AND LET EVERYTHING
SIMMER TOGETHER FOR 10-12 MINUTES ON LOW / MEDIUM HEAT.

TOP WITH DRIED PARSLEY & BLACK PEPPER

MEAL #3
GRILLED CHICKEN AND RICE YUM YUM BOWL / TOTAL FOR EVERYTHING IS 6 POINTS
CHICKEN - 0SP
BRUSSEL SPROUTS -0SP
1/2 CUP RICE - 3SP
1 TBSP YUM YUM SAUCE - 3SP

WHAT YOU NEED:
- GRILLED CHICKEN
- BRUSSEL SPROUTS
- 1/3 CUP RICE
- 1 TBSP YUM YUM SAUCE

ADD ALL INGREDIENTS INTO A BOWL , TOP WITH SAUCE AND ENJOY!

MEAL #4
SPAGHETTI SQUASH TACO BAKE 1/6TH OF CASSEROLE IS 4 POINTS
WHAT YOU NEED:
- 16 OZ 93/7 LEAN GROUND TURKEY
- 1 SPAGHETTI SQUASH
- 75GM REDUCE FAT MEXICAN CHEESE
- 2 STALKS OF GREEN ONIONS
- BUNCH OF CILANTRO , FRESH
- 1 WHITE SWEET ONION, DICED
- 1.25 OZ TACO SEASONING
- 3 CLOVES GARLIC, MINCED SMALL
- BLACK PEPPER, 1/4 TSP CHILI POWDER
- 1 TBSP TOMATO PASTE
- 1 CAN OF 15 OZ BLACK BEANS
- 1/3 CUP SALSA

HOW TO MAKE:
STEP 1 - CUT YOUR SPAGHETTI SQUASH IN HALF, EMPTY OUT SEEDS, ADD A SPLASH OF WATER TO EACH
HALF, ADD SALT AND PEPPER, AND MICROWAVE SQUASH FOR 10 MINUTES, ONCE DONE SCOOP OUT SQUASH.
STEP 2 - CUT YOUR ONIONS, GARLIC, GREEN ONIONS, AND CILANTRO, AND RINSE AND DRAIN YOUR BLACK BEANS.
STEP 3 - IN A SKILLET SPRAY WITH OLIVE OIL SPRAY OF YOUR CHOICE, THEN ADD GARLIC, DICED ONIONS, AND YOUR SEASONINGS, TACO SEASONING, AND ADD YOUR MEAT.
STEP 4 - ONCE MEAT IS LIGHTLY COOKED ADD IN YOUR BLACK BEANS, TOMATO PASTE, AND SALSA, MIX TOGETHER LET COOK FOR 10 MINUTES.
STEP 5 - NEXT ADD IN YOUR SQUASH AND MIX TOGETHER WITH YOUR TACO MEAT MIXTURE, AND HALF OF YOUR CILANTRO, LET EVERYTHING COOK TOGETHER
FOR 5 MINUTES.
STEP 6 - ADD YOUR MIXTURE INTO A DISH LINED WITH OLIVE OIL SPRAY, ADD YOUR 75GM OF CHEESE TO THE TOP,
AND BAKE ON 400 FOR 15 MINUTES.

SERVE WITH FRESH CILANTRO, GREEN ONIONS, TOMATOES, AND AVOCADO!


MEAL #5
EGG ROLL IN A BOWL MAKES 6 SERVINGS 1 CUP IS A SERVING FOR 2 POINTS

WHAT YOU NEED:
- 16 OZ 96/4 LEAN GROUND BEEF
- 1/2 HEAD OF CABBAGE, SLICED THIN
- 2 CARROTS, MINCED IN FOOD PROCESSOR
- 1 WHITE ONION, SLICED THIN
- 2 STALKS OF GREEN ONIONS
- 2 TBSP LOW SODIUM SOY SAUCE
- GROUND GINGER (1/4 TSP), GARLIC POWDER (1/4 TSP), RED PEPPER CHILI FLAKES (1/4 TSP), SALT AND PEPPER,

HOW TO MAKE:
STEP 1 - CUT YOUR CABBAGE INTO THIN SLICES, ALSO CUT YOUR WHITE ONION INTO THIN SLICES, ADD YOUR CARROTS
INTO A FOOD PROCESSOR, CUT YOUR GREEN ONIONS THIN.
STEP 2 - IN A SKILLET SPRAY WELL WITH OLIVE OIL SPRAY OR SPRAY OF YOUR CHOICE, SPRAY HEAVY BECAUSE THIS DISH NEEDS SOME OIL/ FAT. INTO THE SKILLET ADD IN YOUR SLICED ONIONS AND SEASONINGS, LET THE ONIONS COOK WITH THE SEASONINGS UNTIL ONIONS ARE SOFT.
STEP 3 - ADD IN YOUR GROUND BEEF AND LET COOK UNTIL BROWN, THEN ADD IN CABBAGE, CARROTS, AND HALF OF YOUR GREEN ONIONS SAVE THE OTHER HALF FOR THE TOP, MIX TOGETHER AND LET CABBAGE COOK DOWN FOR 10 MINUTES ON MEDIUM/ HIGH HEAT
STEP 4 - ONCE ITS COOKED ADD 2 TBSP SOY SAUCE AND TOSS TOGETHER AND TURN OFF BURNER

SERVE WITH YUM YUM SAUCE OR AN EGG


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