# Garlic Butter Salmon with Cheesy Spinach Scramble

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

## Ingredients
- 1.75 lbs (800g) salmon fillet, skin removed, cut into 2 portions
- 1 tsp (5g) minced garlic
- 1 tsp (5g) black pepper
- 3.5 oz (100g) fresh spinach
- 1 scoop (25g) whey protein powder
- 3 large (135g) eggs
- 3 tbsp (40g) butter, divided
- 2.5 oz (70g) sharp cheddar cheese, shredded

## Instructions

1. **Prep the salmon**: Pat salmon dry and season both sides with half the black pepper and salt.

2. **Cook salmon**: Heat 1 tbsp butter in a large skillet over medium-high heat. Add salmon and cook 4-5 minutes per side until golden and cooked through. Add garlic in the last minute. Remove to plates.

3. **Make scramble**: In the same skillet, add remaining 2 tbsp butter. Add spinach and cook until wilted, about 1 minute.

4. **Finish scramble**: Whisk eggs with protein powder and remaining black pepper. Pour into skillet with spinach. Scramble gently, adding cheese in the last 30 seconds.

5. **Serve**: Divide scramble between plates alongside the salmon.

## Nutrition per serving
- **Calories**: 1395
- **Protein**: 133g
- **Fat**: 95g
- **Net Carbs**: 3.7g

# Spicy Cumin Beef with Buttered Broccoli

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

## Ingredients
- 2.5 lbs (1135g) ground beef 90/10
- 1 tsp (5g) ground cumin
- 1 tsp (5g) chili powder
- 1 tsp (5g) minced garlic
- 7 oz (200g) fresh broccoli crowns, cut into florets
- 1.25 scoops (35g) whey protein powder
- 1.5 tbsp (20g) butter
- 1.5 oz (40g) sharp cheddar cheese, shredded
- 2/3 cup (150g) full-fat Greek yogurt
- Salt to taste

## Instructions

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

2. **Season beef**: Add cumin, chili powder, garlic, and salt. Cook 1-2 minutes until fragrant. Stir in protein powder until well combined.

3. **Cook broccoli**: Meanwhile, steam broccoli florets until tender-crisp, about 4-5 minutes. Drain and toss with butter.

4. **Assemble**: Divide beef between bowls. Top with buttered broccoli and shredded cheese. Serve with Greek yogurt on the side.

## Nutrition per serving
- **Calories**: 1364
- **Protein**: 133g
- **Fat**: 89g
- **Net Carbs**: 9.5g

# Italian Herb Chicken with Creamy Cauliflower Mash

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

## Ingredients
- 2.5 lbs (1200g) boneless skinless chicken breasts
- 1 tsp (5g) Italian seasoning
- 1 tsp (5g) minced garlic
- 3.5 oz (100g) cauliflower florets
- 4.5 tbsp (65g) butter, divided
- 2 oz (60g) Parmesan cheese, grated
- 2/3 cup (150g) full-fat Greek yogurt
- Salt and pepper to taste

## Instructions

1. **Season chicken**: Pound chicken breasts to even thickness. Season both sides with Italian seasoning, salt, and pepper.

2. **Cook chicken**: Heat 1 tbsp butter in a large skillet over medium-high heat. Add chicken and cook 6-7 minutes per side until golden and cooked through (165°F internal temp). Add garlic in the last minute.

3. **Make cauliflower mash**: Meanwhile, steam cauliflower until very tender, about 8-10 minutes. Drain well and mash with remaining 3.5 tbsp butter and Parmesan until smooth and creamy.

4. **Rest and slice**: Let chicken rest 5 minutes, then slice. Serve over cauliflower mash with Greek yogurt on the side.

## Nutrition per serving
- **Calories**: 1400
- **Protein**: 184g
- **Fat**: 62g
- **Net Carbs**: 13.0g

# Slow Cooker Paprika Pork Shoulder with Zucchini

*Serves 2 | Active: 15 min | Total: 6 hours*

## Ingredients
- 2.5 lbs (1200g) pork shoulder roast, trimmed
- 1 tsp (5g) paprika
- 1 tsp (5g) minced garlic
- 1 tsp (5g) black pepper
- 3.5 oz (100g) zucchini, sliced
- 3.5 tbsp (50g) butter, divided
- 2/3 cup (150g) sour cream
- Salt to taste

## Instructions

1. **Season pork**: Rub pork shoulder all over with paprika, garlic, black pepper, and salt.

2. **Sear pork**: Heat 1 tbsp butter in a large skillet over medium-high heat. Sear pork on all sides until browned, about 8-10 minutes total.

3. **Slow cook**: Transfer pork to slow cooker. Cook on low 5-6 hours until fork-tender and easily shreds.

4. **Prepare zucchini**: About 10 minutes before serving, sauté zucchini slices in remaining 2.5 tbsp butter until tender, about 5-7 minutes. Season with salt and pepper.

5. **Serve**: Shred pork and divide between plates. Serve with buttered zucchini and sour cream on the side.

## Nutrition per serving
- **Calories**: 1400
- **Protein**: 167g
- **Fat**: 72g
- **Net Carbs**: 8.5g

# Spicy Italian Sausage with Asparagus and Mozzarella

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

## Ingredients
- 1 lb (485g) Italian sausage links, sliced
- 1 tsp (5g) minced garlic
- 1 tsp (5g) black pepper
- 3.5 oz (100g) asparagus spears, trimmed
- 3.5 oz (100g) jalapeño peppers, sliced
- 2.75 scoops (80g) whey protein powder
- 3 tbsp (40g) olive oil
- 4 oz (115g) mozzarella cheese, shredded
- 2/3 cup (150g) full-fat Greek yogurt

## Instructions

1. **Cook sausage**: Heat olive oil in a large skillet over medium-high heat. Add sliced sausage and cook until browned and cooked through, about 8-10 minutes.

2. **Add vegetables**: Add asparagus and jalapeños to the skillet. Cook until asparagus is tender-crisp, about 4-5 minutes. Add garlic and black pepper in the last minute.

3. **Add protein**: Remove from heat and stir in protein powder until well distributed.

4. **Finish with cheese**: Top with mozzarella cheese and cover until melted, about 2 minutes.

5. **Serve**: Divide between plates and serve with Greek yogurt on the side.

## Nutrition per serving
- **Calories**: 1270
- **Protein**: 88g
- **Fat**: 92g
- **Net Carbs**: 17.9g

# Black Pepper Ribeye with Garlic Green Beans

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

## Ingredients
- 1.75 lbs (825g) ribeye steak, cut into 2 portions
- 1 tsp (5g) black pepper
- 1 tsp (5g) minced garlic
- 7 oz (200g) fresh green beans, trimmed
- 2.75 scoops (80g) whey protein powder
- 2 large (75g) eggs
- 1 tbsp (15g) butter
- 1 oz (25g) sharp cheddar cheese, shredded
- Salt to taste

## Instructions

1. **Season steaks**: Pat ribeye steaks dry and season generously with black pepper and salt. Let come to room temperature for 10 minutes.

2. **Cook steaks**: Heat a large cast iron skillet over medium-high heat. Add steaks and cook 4-5 minutes per side for medium-rare, or until desired doneness. Remove and let rest.

3. **Cook green beans**: In the same skillet, add butter and green beans. Sauté until tender-crisp, about 5-6 minutes. Add garlic in the last minute.

4. **Prepare protein**: Whisk eggs with protein powder. Scramble in a separate pan until just set, about 2 minutes.

5. **Serve**: Slice steaks and serve with green beans and scrambled eggs. Top with shredded cheese.

## Nutrition per serving
- **Calories**: 1399
- **Protein**: 118g
- **Fat**: 97g
- **Net Carbs**: 7.8g

# Turkey and Avocado Power Bowl with Feta

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

## Ingredients
- 2.5 lbs (1200g) ground turkey 99/1
- 1 tsp (5g) ground cumin
- 1 tsp (5g) chili powder
- 1 tsp (5g) minced garlic
- 3.5 oz (100g) fresh arugula
- 1 medium (150g) avocado, sliced
- 5 oz (150g) feta cheese, crumbled
- 2/3 cup (150g) full-fat Greek yogurt
- 2 tbsp (30g) olive oil
- Salt to taste

## Instructions

1. **Cook turkey**: Heat olive oil in a large skillet over medium-high heat. Add ground turkey and cook, breaking up with a spoon, until browned and cooked through, about 10-12 minutes.

2. **Season**: Add cumin, chili powder, garlic, and salt. Cook 1-2 minutes until fragrant.

3. **Prepare bowls**: Divide arugula between two large bowls.

4. **Assemble**: Top arugula with cooked turkey, sliced avocado, and crumbled feta.

5. **Serve**: Serve with Greek yogurt on the side.

## Nutrition per serving
- **Calories**: 1401
- **Protein**: 243g
- **Fat**: 41g
- **Net Carbs**: 11.5g