FITness: 300 cals., 34g protein, 13g fat, 12g carbs. What You’ll Need: 3 Tbsp. butter 4 lbs. chuck roast 1 onion, chopped 6 c. brewed coffee 2 c. canned mushrooms 3 Tbsp. cornstarch 2 bags of frozen mixed vegetables like beans or zucchini. Do not include carrots or potatoes. How To: Melt 2 Tbsp. butter in large sauce pan over medium-high heat. Add roast and sear on all sides until well browned; set aside. In the same saucepan, melt the remaining butter, add the salt and onion

FITness: 297 cal., 33g protein, 12g fat, 16g carbs. What You’ll Need: 1 white onion, diced 1 lb. ex-lean ground turkey 1 (15 oz.) can diced tomatoes, low sodium 3 Tbsp. tomato paste 3 Tbsp. Italian spices 1 tsp. salt ½ tsp. pepper 2 cloves garlic, crushed 1 c. zucchini, sliced 1 head broccoli, roughly chopped ½ c. low moisture, non-fat mozzarella cheese 2 c. Greek yogurt 1 egg How To: In large skillet, heat 1 Tbsp EVOO and add diced onions. Saute until softened. Add ground t

FITness: 209 cals., 25g protein, 5g fat, 17g carbs. What You’ll Need: 1 tsp. vegetable oil 12 oz. boneless beef sirloin steak, trimmed of fat, cut into bite-sized pieces 8 oz. fresh mushrooms, quartered 1 medium onion, chopped 3 cloves garlic, minced 1 Tbsp. balsamic vinegar 2 14 oz. can low sodium diced tomatoes, undrained ¼ c. dried Italian seasoning ¼ tsp. fennel seed, crushed ¼ tsp. black pepper 3 c. kale or escarole, chopped 1 c. fresh green beans, sliced into bite-sized