# Garlic Butter Salmon with Creamy Spinach

*Serves 2 • Active: 15 min • Total: 15 min*

## Ingredients
- 1.75 lbs (800g) salmon fillet, cut into 2 portions
- 1 clove (5g) garlic, minced
- 3.5 oz (100g) fresh spinach
- 1 scoop (25g) whey protein powder
- 5 tbsp (70g) butter, divided
- 3 large (135g) eggs
- 3.5 oz (95g) sharp cheddar cheese, shredded

## Instructions

1. **Prep ingredients**: Pat salmon dry and season with salt and pepper. Mince garlic. Crack eggs into a bowl and whisk with protein powder until smooth.

2. **Cook salmon**: Heat 2 tbsp butter in a large skillet over medium-high heat. Add salmon and cook 4-5 minutes per side until golden and flakes easily. Remove to plates.

3. **Make garlic butter**: Add remaining 3 tbsp butter and garlic to the same skillet. Cook 30 seconds until fragrant.

4. **Cook spinach**: Add spinach to the garlic butter and cook 1-2 minutes until wilted.

5. **Add eggs**: Pour egg-protein mixture over spinach and gently scramble 2-3 minutes until just set.

6. **Finish**: Sprinkle cheddar cheese over the scrambled spinach mixture and let melt. Serve alongside the salmon.

*Per serving: 1399 kcal, 134g protein, 95g fat, 2.8g net carbs*

# Spicy Beef and Cauliflower Skillet

*Serves 2 • Active: 18 min • Total: 18 min*

## Ingredients
- 2 lbs (900g) ground beef 90/10
- 1 tsp (5g) ground cumin
- 1 tsp (5g) chili powder
- 3.5 oz (100g) cauliflower, cut into small florets
- 1.5 scoops (40g) whey protein powder
- 6 tbsp (85g) butter
- 4 oz (115g) sharp cheddar cheese, shredded
- Salt and pepper to taste

## Instructions

1. **Brown the beef**: Heat a large skillet over medium-high heat. Add ground beef, breaking it up with a spoon. Cook 8-10 minutes until browned and cooked through.

2. **Add spices**: Sprinkle cumin, chili powder, salt, and pepper over the beef. Stir and cook 1 minute until fragrant.

3. **Cook cauliflower**: Add cauliflower florets to the skillet. Cook 4-5 minutes, stirring occasionally, until tender-crisp.

4. **Add butter**: Stir in butter until melted and coating everything.

5. **Finish with protein**: In a small bowl, mix protein powder with 2 tbsp hot water to make a paste. Stir into the skillet.

6. **Melt cheese**: Top with cheddar cheese and let melt 1-2 minutes. Serve immediately.

*Per serving: 1400 kcal, 127g protein, 98g fat, 3.6g net carbs*

# Herb Butter Chicken with Broccoli

*Serves 2 • Active: 20 min • Total: 20 min*

## Ingredients
- 2.3 lbs (1065g) chicken breast, cut into 2 portions
- 1 tsp (5g) Italian seasoning
- 7 oz (200g) broccoli florets
- 7 tbsp (100g) butter, divided
- 5.3 oz (150g) mozzarella cheese, shredded
- Salt and pepper to taste

## Instructions

1. **Season chicken**: Pat chicken dry and season both sides with Italian seasoning, salt, and pepper.

2. **Cook chicken**: Heat 3 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 6-8 minutes per side until golden and internal temperature reaches 165°F. Remove to plates and tent with foil.

3. **Cook broccoli**: Add remaining 4 tbsp butter to the same skillet. Add broccoli and cook 4-5 minutes, stirring occasionally, until bright green and tender-crisp.

4. **Finish**: Top broccoli with mozzarella cheese and let melt 1-2 minutes. Serve alongside the chicken.

*Per serving: 1272 kcal, 140g protein, 71g fat, 8.3g net carbs*

# Slow Cooker Pork Shoulder with Avocado

*Serves 2 • Active: 10 min • Total: 6 hours*

## Ingredients
- 2.5 lbs (1150g) pork shoulder, cut into 2 portions
- 1 tsp (5g) paprika
- 1 clove (5g) garlic, minced
- 3.5 oz (100g) zucchini, sliced
- 1 large (150g) avocado, sliced
- 8 tbsp (115g) olive oil, divided
- Salt and pepper to taste

## Instructions

1. **Season pork**: Rub pork shoulder with paprika, minced garlic, salt, and pepper. Let sit 10 minutes.

2. **Slow cook**: Place seasoned pork in slow cooker. Cook on low 6 hours until fork-tender and easily shredded.

3. **Prepare sides**: 30 minutes before serving, heat 3 tbsp olive oil in a skillet over medium heat. Sauté zucchini 3-4 minutes until tender. Season with salt and pepper.

4. **Shred pork**: Remove pork from slow cooker and shred with two forks. Drizzle with remaining 5 tbsp olive oil and toss.

5. **Serve**: Plate the shredded pork with sautéed zucchini and fresh avocado slices.

*Per serving: 1401 kcal, 169g protein, 73g fat, 5.0g net carbs*

# Italian Sausage and Pepper Skillet

*Serves 2 • Active: 20 min • Total: 20 min*

## Ingredients
- 1.1 lbs (485g) Italian sausage, casings removed
- 1 clove (5g) garlic, minced
- 3.5 oz (100g) red bell pepper, sliced
- 4.4 oz (125g) yellow onion, sliced
- 3 scoops (80g) whey protein powder
- 5.1 oz (145g) provolone cheese, sliced
- 4 tbsp (60g) olive oil
- Salt and pepper to taste

## Instructions

1. **Cook sausage**: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add sausage, breaking it up with a spoon. Cook 8-10 minutes until browned and cooked through.

2. **Add vegetables**: Add remaining 2 tbsp olive oil, bell pepper, onion, and garlic to the skillet. Cook 5-6 minutes, stirring occasionally, until vegetables are softened.

3. **Add protein**: In a small bowl, mix protein powder with 3 tbsp hot water to make a paste. Stir into the skillet and cook 1 minute.

4. **Finish**: Top with provolone cheese slices and let melt 2-3 minutes. Season with salt and pepper. Serve immediately.

*Per serving: 1410 kcal, 83g protein, 110g fat, 17.6g net carbs*

# Turkey and Mushroom Scramble

*Serves 2 • Active: 18 min • Total: 18 min*

## Ingredients
- 2.25 lbs (1020g) ground turkey 99/1
- 1 clove (5g) garlic, minced
- 7 oz (200g) white mushrooms, sliced
- 8 tbsp (115g) butter, divided
- 3.5 large (150g) eggs
- 4.6 oz (130g) sharp cheddar cheese, shredded
- Salt and pepper to taste

## Instructions

1. **Cook turkey**: Heat 3 tbsp butter in a large skillet over medium-high heat. Add ground turkey, breaking it up with a spoon. Cook 10-12 minutes until browned and cooked through. Season with salt and pepper.

2. **Cook mushrooms**: Push turkey to one side of skillet. Add 3 tbsp butter and sliced mushrooms to the empty side. Cook 4-5 minutes until golden. Add garlic and cook 30 seconds more.

3. **Scramble eggs**: Beat eggs in a bowl. Add remaining 2 tbsp butter to the skillet and pour in eggs. Gently scramble everything together 2-3 minutes until eggs are just set.

4. **Finish**: Sprinkle cheddar cheese over everything and let melt 1-2 minutes. Serve immediately.

*Per serving: 1400 kcal, 182g protein, 71g fat, 5.1g net carbs*

# Ribeye Steak with Asparagus

*Serves 2 • Active: 15 min • Total: 15 min*

## Ingredients
- 1.8 lbs (825g) ribeye steak, cut into 2 portions
- 1 clove (5g) garlic, minced
- 1 tsp (5g) black pepper
- 3.5 oz (100g) asparagus, trimmed
- 3 scoops (80g) whey protein powder
- 2 tbsp (25g) butter
- 2.5 oz (70g) feta cheese, crumbled
- Salt to taste

## Instructions

1. **Season steaks**: Let steaks come to room temperature 10 minutes. Rub with minced garlic, black pepper, and salt.

2. **Cook steaks**: Heat a large skillet over high heat. Add steaks and cook 3-4 minutes per side for medium-rare (adjust for preferred doneness). Remove to plates and tent with foil.

3. **Cook asparagus**: Reduce heat to medium. Add butter and asparagus to the same skillet. Cook 3-4 minutes, turning occasionally, until tender-crisp.

4. **Add protein**: In a small bowl, mix protein powder with 2 tbsp hot water to make a paste. Drizzle over the steaks.

5. **Finish**: Top asparagus with crumbled feta cheese. Serve alongside the steaks.

*Per serving: 1396 kcal, 117g protein, 100g fat, 5.7g net carbs*