Ingredients:
95% lean ground beef
Sweet potato
Shredded Parmesan Cheese
Extra Virgin Olive Oil
Broccoli

Containers:
1 red
1 yellow
1 green
1 blue
1 tsp.

Directions:
Form a patty of ground beef and season with steak seasoning. Grill to desired temperature. Top with ½ of the parmesan cheese. Serve with a side of mustard.

Preheat oven to 350 degrees. Slice sweet potato and place slices on a pan. Drizzle with olive oil and sprinkle with sea salt. Cook for 10 minutes or until tender.

Steam broccoli and top with the remaining parmesan cheese.

Ingredients:
Classic hummus
Carrots

Containers:
1 green
1 blue

Directions:
Fill the blue container with hummus. Dip carrot slices in hummus and enjoy.

Ingredients:
2% Cottage Cheese
Raspberries
Pineapple

Containers:
1 purple ( ½ raspberries and ½ pineapple )
1 red

Directions:
Fill red container with cottage cheese. Top with raspberries and pineapple.

Ingredients:
2 large eggs
Shredded Monterey Jack cheese
Whole wheat sandwich thin

Containers:
1 red
1 blue
1 yellow

Directions:
Whip eggs and cheese together and cook as desired. I have a microwave egg cooker that I like to use. Once the eggs are cooked through, place on sandwich thin and top with a sprinkle of sea salt. Enjoy!

Ingredients:
2 large eggs
Shredded Monterey Jack cheese
Baby bella mushrooms
Chopped spinach
1 tsp. EVOO
Minced garlic

Containers:
1 red
1 green ( ½ spinach and ½ mushrooms )
1 blue
1 tsp.

Directions:
Heat oil and minced garlic in a pan over medium heat. Add spinach and mushrooms and cook until desired tenderness. Whip eggs and cheese together. Pour egg and cheese mixture into pan and mix with spinach and mushrooms. Sprinkle with salt and pepper. Cook until eggs are set.

Ingredients:
1 Boneless, skinless chicken breast
1 Can Ro-Tel tomatoes with green chilies
Canned Corn
Canned low-sodium black beans
Southwestern spice blend (or fajita seasoning / taco seasoning)

Containers:
1 red
1 green
1 yellow ( ½ corn and ½ beans )

Trim chicken breast and rub with southwestern spice blend. Grill chicken breast and chop. In a medium saucepan, add tomatoes, a dash of southwestern spice blend, corn and beans. Cook until heated through. Add chicken and enjoy.

Ingredients:
Old fashioned oats
1 tsp. EVOO
Stevia sweetener
2 mandarin oranges

Containers:
1 yellow
1 purple
1 tsp.

Directions:
Follow instructions to cook oatmeal, adding teaspoon of EVOO (and stevia as desired). Peel mandarin oranges. Eat mixed together or separate.

Ingredients:
Chopped spinach
2 large eggs
Feta cheese, divided
Pineapple

Containers:
1 green
1 red
1 purple
1 blue

Directions:
Steam chopped spinach in a steam bag in the microwave. Whip eggs, adding a few tsp. water to make the omelet fluffy. Add ¾ feta cheese and spinach to the eggs. Heat a pan over high heat and pour egg mixture into the pan. Cook until browned and flip over to cook the other side. Plate the omelet and top with the remaining cheese. Serve pineapple on the side.

Ingredients:
Part skim ricotta cheese
Raspberries
Cinnamon
Stevia

Containers:
1 red
1 purple

Add 1/3 the raspberries to the ricotta cheese and smash the raspberries with a spoon as you mix the two together. Sprinkle cinnamon and stevia until desired sweetness. Add remaining raspberries to the ricotta as you eat (like soup with crackers!).

Ingredients:
1 scoop Vegan Chocolate Shakeology
1 tsp. peanut butter (or 2 tsp. PB2 powdered peanut butter)
½ large banana, frozen
16 oz. unsweetened almond milk

Containers:
1 red
1 purple
1 yellow
1 tsp.

Add all ingredients to a blender and blend.

Ingredients:
Whole wheat rotini
Shrimp
Shredded parmesan cheese
Chopped spinach
Artichoke hearts, chopped
Del Monte canned diced tomatoes, with onion, garlic and basil
Minced garlic
Salt and Pepper

Containers:
2 green ( ½ spinach and ½ artichoke hearts) (1 diced tomatoes)
1 red
1 yellow
1 blue

Directions:
Heat a pan over medium heat and add minced garlic and shrimp. Season with salt and pepper, and cook shrimp until opaque. Remove from pan and set aside. Add tomatoes, spinach and artichoke to pan and cook until heated through.

Cook rotini according to package directions and place in serving bowl. Add shrimp and tomato mixture and mix. Top with shredded parmesan cheese.

Ingredients:
Red, yellow and orange bell peppers, chopped
Onion, chopped
Boneless, skinless chicken breast
1 tsp. EVOO
Brown rice
Spices/seasoning as desired

Containers:
1 green ( 1/3 onion, 2/3 bell peppers)
1 red
1 yellow
1 tsp.

Directions:
Cook brown rice according to package directions. Set aside.

Heat oil in a pan over medium-high heat. Sauté peppers and onions until tender. Add chopped chicken breast and sauté with the peppers and onions until fully cooked. Add spices/seasoning as desired. I used salt, pepper, garlic powder, crushed red pepper and low sodium soy sauce. Serve over rice.

Ingredients:
Tilapia
Quinoa
Red, yellow and orange bell peppers, chopped
Onion, chopped
Asparagus
2 tsp. olive oil, divided
Italian garlic seasoning blend (I used one by Wildtree)

Containers:
1 red
1 yellow
2 green
2 tsp.

Cook quinoa according to package directions.

Preheat oven to 350 degrees. Place asparagus spears on a pan and drizzle with olive oil and sprinkle with sea salt. Cook in oven for 10 minutes or until tender.

Heat a cast iron skillet on the stove over medium-high heat. Season the tilapia with the Italian garlic seasoning blend. Place onions, peppers and tilapia on the pan, and brown both sides of the fish. Put in the oven until fish is flakey (5-10 minutes, depending on the amount of the time on the stove and the thickness of the fish). Serve over quinoa.

Ingredients:
2 large eggs
Baby bella mushrooms, chopped
Red, orange and yellow bell peppers, chopped
Brown rice, cooked and refrigerated until cold
Raw sesame seeds
1 tsp. EVOO
Minced garlic
Low sodium soy sauce
Pepper

Containers:
1 red
1 green
1 yellow
1 orange
1 tsp.

Directions:
Heat olive oil and minced garlic in a pan over medium-high heat. Sauté peppers and mushrooms until tender and season with pepper and a touch of soy sauce. Add cooked brown rice and mix with vegetables. Wisk eggs and add to rice and veggies. Throw in ½ the sesame seeds. Cook until egg has firmed up and sesame seeds begin to brown. Serve and top with remaining sesame seeds.

Ingredients:
1 Whole wheat waffle
4 Slices low fat turkey bacon
Frozen berries

Containers:
1 yellow
1 red
1 purple

Directions:
Cook turkey bacon according to package directions. Place frozen berries in a pan and smash some of them until it makes a type of syrup. Toast waffle and top with berries. Serve with bacon on the side.

Ingredients:
Shrimp
3 medium zucchini, sliced into “noodles” with a vegetable peeler
Feta Cheese
Del-Monte canned diced tomatoes with onion, garlic and basil
1 tsp. EVOO
Minced garlic
Pepper

Containers:
2 green
1 red
1 blue
1 tsp.

Directions:
Heat a pan over medium heat and add minced garlic and shrimp. Season with salt and pepper, and cook shrimp until opaque. Remove from pan and set aside. Add zucchini to pan and season with pepper. Cook until tender. Heat tomatoes in a separate pan. Plate zucchini and top with tomatoes, feta and shrimp.