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: 77 calories, 5g fat, 1g carb. What You’ll Need: 1 pound fresh green beans, trimmed and halved 8 ounces mushrooms, cleaned and halved 8-10 whole garlic cloves, halved 2 tablespoons olive oil 1 tablespoon balsamic vinegar Salt and pepper, to taste How To: Preheat oven to 450 degrees. Line a large rimmed baking sheet with foil and spray with non-stick cooking spray. Spread green beans, mushrooms and garlic in an even layer on the prepared baking sheet. In a small bowl,

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

Author: Tastefulventure Recipe type: Dinner Cuisine: Gluten Free Prep time: 5 mins Cook time: 35 mins Total time: 40 mins Serves: 2 Ingredients: 2 boneless skinless Chicken Breasts butterflied 2 slices Provolone cheese 1 5oz container of fresh Baby Spinach 4 clove minced Garlic Dash of Paprika 1 Tbs Olive Oil Directions: Preheat oven to 425 degrees. In large frying pan add Olive Oil and Garlic, sauté over medium heat for 1-2 minutes. Add Spinach and stir frequently until S

Prep time: 20 mins Total time: 20 mins Author: Chelsea from Chelsea's Messy Apron Serves: 6 as a side Ingredients: 5 ounces (1/2 of a 10 ounce bag) spinach 1 can sliced pears 1 cup candied walnuts (find near salad toppings) ⅓ cup dried cranberries 1 large avocado ⅓ cup feta cheese Lemon Poppyseed Dressing 4 tablespoons freshly squeezed lemon juice ¼ teaspoon lemon zest ¼ teaspoon onion powder ½ teaspoon Dijon mustard, do not use regular ¼ teaspoon salt 3 tablespoons white sug

A healthy Corned beef and Cabbage recipe for those not wanting to ruin all the hard work they have been putting in trying to maintain weight

FITness: 151 calories, 11.2g fat, 6.8g carbs., 7.5g Protein Serves: 4 What You’ll Need for Parmesan Zucchini: 4 zucchini, quartered lengthwise 1/2 cup freshly grated Parmesan 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1/2 teaspoon dried basil 1/4 teaspoon garlic powder Kosher salt and freshly ground black pepper, to taste 2 tablespoons olive oil 2 tablespoon chopped fresh parsley leaves How To: Preheat oven to 350 degrees F. Coat a cooling rack with nonstick spray an

FITness: 553 calories, 18g fat, 57g carbs., 35g protein Serves: 4 What You’ll Need for Cashew Chicken: 1 1/4 pounds boneless, skinless chicken breasts (about 2 large), cut into bite-sized pieces 2 tablespoons cornstarch (or substitute arrowroot powder) 1/4 teaspoon kosher salt 1/4 teaspoon black pepper 1 1/2 tablespoons canola oil 3 medium red bell peppers, seeded and cut into bite-sized pieces 1 large head of broccoli, cut into florets (about 4 cups) 1 bunch green onions (ab