Meal plan with under 75g carbs

Rinse tomatoes, remove any stems, and serve.

First, rub the chicken with oil, salt and pepper, and any other preferred seasonings. If cooking on stovetop, save some oil for the pan.

STOVETOP: Heat the rest of oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes. Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.

BAKED: Preheat oven to 400°F (200°C). Place chicken on a baking sheet. Bake for 10 minutes, flip and bake 15 more minutes or until internal temperature reaches 165°F (75°C).

BROILED/GRILLED: Set oven to broil and preheat on high. Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.

ALL: Finally, let the chicken rest for at least 5 minutes before you cut it. Serve.

Prepare sugar snap peas according to instructions on package.

Drizzle with olive oil and season with salt and pepper.

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.

Clean celery and slice to desired lengths

spread peanut butter along center

Preheat oven to 450 F (230 C).

Brush the chicken with oil on each side and place on baking sheet.

Bake for 10-15 mins on each side or until chicken is done.

Let chicken cool and then chop into bite-sized pieces.

Mix all ingredients besides bread and oil together in a bowl.

For each sandwich, spread mixture evenly over a slice of bread and top with another slice.

First, rub the chicken with olive oil and lemon pepper. If cooking on stovetop, save some oil for the pan.

STOVETOP

Heat the rest of olive oil in a medium skillet over medium heat, place chicken breasts in and cook until edges are opaque, about 10 minutes.

Flip to the other side, then cover the pan, lower the heat and cook for another 10 minutes.

BAKED

Preheat oven to 400 degrees Fahrenheit.

Place chicken on broiler pan (recommended) or baking sheet.

Bake for 10 minutes, flip and bake 15 more minutes (or until internal temperature reaches 165 degrees Fahrenheit).

BROILED/GRILLED

Setup oven so top rack is 3-4 inches from heating element.

Set oven to broil and preheat on high.

Broil chicken 3-8 minutes on each side. Actual time will vary based on thickness of breasts and proximity to the heating element.

In a saucepan with a good fitting lid bring bone broth to a boil.

Add rice and stir.

Cover and reduce heat to medium low. You will know that your temperature is correct if a little steam is visible leaking from the lid. A lot of steam means your heat is too high.

Cook for 20 minutes.

Do not lift lid! The steam that is trapped inside the pan is what allows the rice to cook properly.

Remove from heat and fluff with fork, season with salt and pepper to taste, and serve.

Lay slice of ham flat and sprinkle cheese evenly over the surface.

Roll up the ham.

Microwave for 30 seconds until warm and cheese has begun to melt.

Serve.

Note: To meal prep, complete steps 1 and 2 and wrap each roll up in plastic and store in the fridge. When ready to eat, remove from plastic and cook in microwave.

Drain salmon and discard any liquid.

Combine salmon with all other ingredients, besides the romaine, in a small bowl. Mix well.

Take salmon mixture and place in a line down the length of each romaine leaf, close to the edge.

Roll up to create the wrap.

Serve.

Transfer chicken meat into a bowl and shred with two forks.

Arrange chicken with tomatoes and cucumber.

Drizzle with olive oil and lemon juice. Season with salt and pepper to taste. Serve.

Rinse tomatoes, remove any stems, and serve.

Drain pineapple juice, and mix pineapple chunks with cottage cheese.

Feel free to use most types of fruit: bananas, berries, peaches, melon, etc.

Cook sausage via skillet or oven. Skillet: Place sausage in a skillet add water to ½" depth. Bring to a simmer and cover. Simmer for 12 minutes. Remove lid and continue to simmer until water evaporates and sausage browns. Oven: Place sausage on a foil-lined baking sheet. Place in cold oven and turn heat to 350°F (180°C). Cook for 25-35 minutes or until no longer pink inside.

Heat the oil in the pan over medium heat.

Add the garlic and sauté for a minute or two until fragrant.

Over high heat, add the spinach, salt, and pepper and stir rapidly until spinach has wilted.

Serve.

Preheat oven to 400 F (200 C).

Mix crushed pork rinds in a bowl with the cajun seasoning.

Coat each piece chicken with hot sauce on all sides.

Sprinkle and lightly pat the pork rind mixture on all sides of the chicken.

Place the chicken on a wire rack in a sheet pan.

Cook for 40 minutes or until done. Briefly broil the thighs to crispen up the skin.

Prepare according to instructions on package.

Scramble eggs and cottage cheese together in a small bowl with a pinch of salt and pepper.

Heat the oil in a skillet over medium-low heat and pour in the eggs.

As eggs begin to set, scramble them, and continue cooking until eggs are thickened and no liquid egg remains.

Rinse tomatoes, remove any stems, and serve.

Preheat oven to 350 F (180 C).

Spread oil evenly over all chicken.

Sprinkle ranch mix powder over all sides of the chicken and pat in until chicken is fully coated.

Place chicken in a baking dish and cook for 35-40 minutes or until chicken is fully cooked.

Serve with a side of ranch dressing.

Cooking instructions of lentils can vary. Follow package instructions if possible.

Heat lentils, water, and salt in a saucepan over medium heat. Bring to a simmer and cover, cooking for about 20-30 minutes or until lentils are soft. Drain any extra water. Serve.