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

FITness: 205 calories, 5g carbs., 24g protein, 9g fat What You’ll Need: 2 Tbsp. Dijon mustard 1 Tbsp. horseradish 1 (2 lb.) center-cut beef tenderloin, trimmed 1/2 c. dry breadcrumbs How To: Combine mustard and horseradish; spread evenly over tenderloin. Pat breadcrumbs into mustard mixture. Wrap tenderloin in plastic wrap; refrigerate 1 to 24 hours. Preheat oven to 400°. Remove and discard plastic wrap from tenderloin. Place tenderloin on a broiler pan coated with cooking sp

FITness: 230 calories, 7g fat, 10g carbs., 9g protein Serves: 4-6 What You’ll Need: 3 tbsp. soy sauce 1 ½ lb. flank steak, cut into 2" strips 6 cloves garlic, minced (about 2 tbsp) 1 tbsp. fresh ginger, minced 1 tsp. vegetable oil 1 ¼ lb. broccoli, cut into chunks 3 medium scallions, sliced ½" thick Sauce 1 tbsp. rice wine vinegar 2 tbsp. low-sodium chicken broth 5 tbsp. oyster sauce 2 tbsp. light brown sugar 1 tsp. sesame oil 2 tsp. cornstarch How to: In medium bowl, combine