Meal plan with over 70g protein

Preheat oven to 425 F (220 C)

In a small bowl add the olive oil, salt, pepper, and paprika. Mix until blended.

Take half of the mixture and coat the sweet potatoes.

Spread the sweet potatoes out on a baking sheet in an even layer. Bake for 20 minutes.

Meanwhile, take the remaining spice mixture and coat the chicken. Spread the chicken out on another baking sheet and place in the oven with the sweet potatoes. Cook the chicken for 12-15 minutes or until done.

Prepare the broccoli according to the instructions on its packaging. Set aside.

Once all items are prepared, bring the chicken, broccoli, and sweet potatoes together; stir (or keep it all separate- whichever you prefer!). Serve.

Mix cottage cheese and fruit portions of the container together and serve.

Heat oil in a skillet over medium heat. Add in beef and cook until browned and fully cooked, about 5-10 minutes. Remove beef from skillet and set aside.

Add onions and peppers to the skillet with any remaining beef juices and fry until vegetables are tender, about 10 minutes.

Drain any remaining liquid and add the beef back to the pan. Add the cheese and stir until cheese has melted throughout. Season with italian seasoning and salt/pepper to taste.

Scoop beef mixture into lettuce leaves and serve.

Beat eggs in medium bowl until blended.

Heat oil in large nonstick skillet over medium heat until hot.

Pour in egg mixture.

As eggs begin to set, scramble them.

Repeat (without stirring constantly) until eggs are thickened and no liquid egg remains. Season with salt/pepper.

Rinse tomatoes, remove any stems, and serve.

In a skillet over medium heat, add the oil, mushrooms, thyme, and salt and pepper to taste. Sauté until golden.

Put the cheese on one slice of bread and put the mushrooms on top.

Close the sandwich and put it back in the pan until cheese has melted and bread is toasty. Serve.

Note: To make in bulk, make all of the mushrooms and store in an air-tight container. Heat up and build the sandwich as usual when ready to eat.

Prepare according to instructions on package.

Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.

Cook quinoa according to package. Should yield about 1 cup of cooked quinoa. Set aside.

Meanwhile, turn on broiler and place bell peppers under broiler for 5 minutes until skin blisters and blackens. Remove and set aside.

Preheat oven to 350 F (180 C).

In a medium bowl mix the quinoa, chicken, cheese, and pesto together.

When peppers have cooled, cut in half and remove seeds.

Fill pepper halves with chicken mixture and top with cheese.

Bake for 10 minutes. Serve.

Heat a large saucepan over medium-high heat. Coat pan with cooking spray.

Sprinkle pork evenly with chipotle seasoning blend.

Add pork to pan; cook 4 minutes or until browned.

Stir in hominy, tomatoes, and 1 cup water. Bring to a boil; cover, reduce heat, and simmer 20 minutes or until pork is tender. Stir in cilantro (optional).

Serve.

In a small bowl, whisk together the eggs and pesto until well blended.

Cook in a skillet over medium heat, stirring until eggs are completely cooked. Serve.

Toast the bread to desired toastiness.

Spread the butter on the bread.

Create sandwich by spreading barbecue sauce over the half the bread and fill with chicken and coleslaw. Top with remaining bread. Serve.

Enjoy.

Preheat oven to 375°F (190°C).

In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs.

Place coated chicken in a baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 20 to 30 minutes or until no longer pink inside. Time may vary depending on thickness of the chicken breast.

Serve.

Heat oil in a skillet over medium heat.

Add mushrooms to the skillet and cook until softened, about 5-10 minutes.

Season with salt/pepper and any spices or herbs you have on hand. Serve.

Pierce sweet potatoes with a fork a couple times to vent and microwave on high for about 5-10 minutes or until the sweet potato is soft throughout. Set aside to lightly cool.

Once cool enough to touch, remove the skin from the sweet potato and discard. Transfer the flesh to a small bowl and mash with the back of a fork until smooth. Season with a dash of salt, top with butter, and serve.

Serve carrots with hummus.

Note: Pre-cooked eggs are available in many grocery chains, but you can make them yourself from raw eggs as described below.

Place the eggs in a small sauce pan and cover with water.

Bring water to boil and continue boiling until eggs reach desired doneness. Typically, 6-7 mins from point of boiling for soft boiled eggs and 8-10 mins for hard boiled eggs.

Peel the eggs, season to taste (salt, pepper, sriracha are all good) and eat.

Place raw chicken breasts into pot and cover with an inch of water. Bring to a boil and cook for 10-15 minutes until chicken is fully cooked.

Transfer chicken to bowl and allow to cool. Once cool, use two forks to shred chicken. Set aside.

Meanwhile, preheat oven to 425 F (220 C) and lay sweet potatoes cut side up on a baking sheet.

Bake until soft, about 35 minutes.

In a pot over medium-low heat, combine the shredded chicken and the bbq sauce until warmed through, 5-10 minutes.

Top each potato with equal spoonfuls of chicken.

Serve.

Heat half of the oil in a skillet over medium heat. Add cubed chicken with a pinch of salt and pepper and cook until fully cooked and golden.

Plate chicken with cubed beets and sliced carrots. Top with remaining oil plus vinegar, thyme, and some more salt and pepper. Serve.

Build the sandwich to your liking.