The Life Collective

T’s weekly meal prep
Macros
This recipe makes 4 burritos
534 calories
53g carbs
19g fat
40g protein

Ingredients
1/2 red onion
2 bell peppers
1 pound chicken breast strips
1 Foods spicy taco seasoning
1 can pinto beans
Shredded lettuce
4 tbsp cottage cheese
1 avocado
Cilantro
90g white rice
2 limes
Hot Sauce original hot sauce
Salt
’s Club pepper
Kitchen Foods avocado oil
4 Foods XL tortillas

Instructions
Step 1
Heat avocado oil in skillet and add in diced peppers and onion and cook until onion is translucent

Step 2
Add in diced up chicken and cook until fully cooked then add in seasoning pack

Step 3
Mash avocado and mix with juice and zest of 1 lime and pepper and salt

Step 4
Cook white rice per package instructions then add chopped cilantro and juice and zest of 1 lime

Step 5
To tortilla add 1/4 avocado mixture, 1 tbsp cottage cheese, 1/4 cilantro lime rice, 1/4 can pinto beans, 1/4 chicken mixture, handful of lettuce, and some cholula then roll up into burrito

Step 6
Place burrito in an air fryer at 400 for 2 minutes then flip and cook for another 2 minutes

Meals by T
Korean bbq beef rice bowls

Macros
This recipe makes 5 servings
547 calories
39g protein
17g fat
64g carbs

Ingredients
24oz flat cut brisket
2.5 tbsp soy sauce
2.5 tbsp gochujang
1.5 tbsp mirmin
20g ’s Club honey
1 tbsp garlic puree
1/2 tbsp garlic puree
Pepper
300g white rice
15g toasted sesame oil
30g oyster sauce
100g 0% yogurt
1 tsp BY JING chili crisp
20g skim milk
Sesame seeds
Green onions

Instructions
Step 1
Add brisket to a crockpot with soy sauce, 1.5 tbsp gochujang, mirmin, honey, garlic puree, ginger puree, and pepper and cook on low for 6 hours

Step 2
Once brisket is cooked shred and add toasted sesame oil and oyster sauce

Step 3
Cook rice per package instructions

Step 4
Mix together 1 tbsp gochujang, yogurt, chili crisp, and milk

Step 5
Divide sauce, brisket, and rice into 5 servings and top each with sesame seeds and green onions

Meals by T
Mexican street chicken, jalapeno poppers, Mexican corn cakes either cilantro lime crema

Macros for jalapeno poppers
This recipe makes 12 poppers
1 serving is 2 poppers
124 calories
6g protein
9g fat
4g carbs

Ingredients
6 jalapenos
6 slices Foods bacon
4oz Cream Cheese 1/3 less fat cream cheese
2oz Colby jack cheese
1/4 cup green onions
1/4 tsp ’s Club garlic powder
1/4 tsp Spices paprika
1/4 tsp pepper
1/2 tsp salt

Instructions
Step 1
Core out the middle of the jalapenos then cut in half

Step 2
Mix together softened cream cheese with shredded Colby jack cheese, green onions, garlic powder, paprika, salt, and pepper

Step 3
Evenly distribute cream mixture into each jalapeno then wrap in half a slice of bacon and stick with a toothpick

Step 4
Grill your jalapeno poppers until bacon is fully cooked and there is a little char on the pepper

Sunday dinner by T
Chimichurri steak rice bowls

Macros
595 calories
41g protein
23g fat
64g carbs

Ingredients
24oz flat cut brisket
1 yellow onions
5 tsp ’s Club minced garlic
1 tbsp salt
2 tsp pepper
2 tsp garlic powder
2 tsp oregano
45g red wine vinegar
40g olive oil
120g pineapple
Cilantro
50g red Chiles
300g white rice
450g chicken bone broth
1 tbsp Spices turmeric

Ingredients
Step 1
Chop up steak and add blended pineapple, 1/2 yellow onion, 2 tsp minced garlic, salt, pepper, garlic powder, oregano, 15g red wine vinegar, 7g olive oil

Step 2
Cook brisket in skillet until no longer pink

Step 3
Add 3g olive oil to a pan with 1/2 yellow onion and cook until translucent then add 1 tsp minced garlic, turmeric, rice, and chicken bone broth and bring to a boil then cover and reduce heat to low and cook for 20 minutes then let rest for 10 minutes before uncovering

Step 4
Blend together red Chiles, cilantro, 30g olive oil, 30g red wine vinegar, oregano, salt, and pepper

Step 5
Split rice, brisket, and sauce into 4 separate bowls

T’s weekly meal prep
Hot honey sausage protein pizza

Macros
584 calories
39g protein
18g fat
52g carbs

Ingredients
2 cups 2% yogurt
2 cups all purpose flour
2 tsp baking soda
2 tbsp shredded Parmesan cheese
1/2 cup pizza sauce
1/2 cup vodka sauce
120g mozzarella cheese
4 links Sausage Project Italian herb chicken sausage
30g turkey pepperoni
Basil
Spices Red pepper flakes
2 tbsp hot honey
2 tbsp balsamic glaze
4 tbsp Farms ranch
2 tsp Italian seasoning
2 tsp onion powder
2 tsp salt

Instructions
Step 1
Mix together yogurt, Parmesan cheese, flour, baking soda, Italian seasoning, onion powder, and salt until it forms a dough

Step 2
Split dough into 4 and roll out into 4 separate pizza crusts cook crusts at 425 for 10 minutes

Step 3
Mix together vodka sauce and pizza sauce

Step 4
Add cut up sausage to skillet and cook until crispy

Step 5
To each pizza add 1/4 cup of sauce, 30g mozzarella cheese, 15g turkey pepperoni, 1 sausage link, and basil and cook for an additional 5 minutes

Step 6
Once pizzas are done cooking top with 1/2 tbsp hot honey, 1/2 tbsp balsamic glaze, and 1 tbsp ranch

Instructions
Thai red curry peanut chicken with Thai basil fried rice

Macros for Thai red curry peanut chicken
This recipe makes 8 servings
219 calories
24g protein
10g fat
5g carbs

Ingredients
32oz ’s Club chicken thighs
Basil
Black pepper
Salt
80g coconut cream
30g honey
1 tbsp fish sauce
50g red curry paste
1 tbsp soy sauce
Juice of 2 limes
60g peanut butter

Instructions
Step 1
Whisk together salt, black pepper, coconut cream, honey, fish sauce, red curry paste, soy sauce, lime juice, and peanut butter

Step 2
Place chicken thighs in crockpot and lightly coat in sauce and cook on low for 5 hours

Step 3
Shred your chicken

Step 4
Add in rest of sauce and chopped up basil and split into 8 portions

Macros for Thai basil fried rice
This recipe makes 4 servings
301 calories
8g protein
10g fat
46g rice

Ingredients
3 tbsp minced garlic
1 red bell pepper
2 tbsp olive oil
180g white rice
1 white onion
Salt
Black pepper
1 tbsp oyster sauce
1 tbsp fish sauce
2 tbsp soy sauce
100g red Fresno peppers
2 eggs

Instructions
Step 1
Heat oil in pan and add chopped onion until soft

Step 2
Add In chopped peppers and minced garlic until soft add in cooked white rice, oyster sauce, fish sauce, and soy sauce and mix together

Step 3
Cook eggs on the pan and then break up and add to rice mixture

Step 4
Add chopped basil, salt, and pepper and divide into 4 portions

Sunday dinner by T
Tzatziki chicken and beef with pasta puttanesca

Macros for tzatziki beef
This recipe makes 3 portions
261 calories
27g protein
15g carbs

Macros for tzatziki chicken
This recipe makes 3 portions
181 calories
27g protein
6g fat
4g protein

Ingredients
12oz ’s Club chicken breast
12oz 90/10 ground beef
3 tsp garlic
10g honey
14g olive oil
1/2 tbsp oregano
1/2 tbsp salt
1/2 tbsp onion powder
1/2 tsp pepper
200g 0% yogurt
75g light sour cream
100g cucumber
1 lemon
1 tsp dill
1 tsp chives
1/2 tsp garlic powder

Instructions
Step 1
Add beef and chicken to crockpot with garlic, honey, 7g olive oil, oregano, salt, onion powder, and pepper and cook on low for 6 hours

Step 2
Put beef and chicken into to separate bowls and shred the chicken

Step 3
To make tzatziki sauce combine shredded cucumbers, 1/2 tsp salt, yogurt, sour cream, lemon juice, dill, chives, and garlic powder

Step 4
Mix in half tzatziki sauce with beef and half with chicken and split each meat into 3 servings

Macros for pasta puttanesca
This recipe makes 4 servings
346 calories
19g protein
9g fat
54g carbs

Ingredients
8oz protein spaghetti noodles
2 tsp minced garlic
1/2 tsp Spices red pepper flakes
2 tbsp tomato paste
2 tbsp capers
8oz black olives
8oz | Real Ingredients cherry peppers
90g artiochoke hearts
2 tbsp parsley
2oz parmesan
1/4 cup water

Instructions
Step 1
Cook pasta per package instructions

Step 2
Heat up pan and add garlic, red pepper flakes, and tomato paste mix together until fragrant then add water and cherry tomatoes

Step 3
Smash cherry tomatoes until it forms a sauce and add Parmesan cheese, salt, and parsley

Step 4
Ad sauce to noodles along with capers, black olives, chopped cherry peppers, and artichoke hearts and separate into 4 portions

Meals by T
Buffalo chicken bacon Mac and cheese

Macros
This recipe makes 5 servings
554 calories
50g protein
15g fat
57g carbs

Ingredients
16oz ’s Club chicken breast
110g Buffalo sauce
1 tbsp Worcestershire sauce
1/2 tbsp chicken bouillon
Salt
Pepper
Garlic powder
336g shell pasta
400g fat free cottage cheese
25g Cream Cheese 1/3 less fat cream cheese
50g reduced fat cheddar cheese
30g shredded Parmesan
150g skim milk
15g honey
9 slices bacon

Instructions
Step 1
Dice up chicken breast and cook in a skillet with 50g buffalo sauce, Worcestershire sauce, chicken bouillon, salt, pepper, and garlic powder

Step 2
Blend together cottage cheese, 60g buffalo sauce, cream cheese, cheddar cheese, Parmesan cheese, milk, and honey

Step 3
Cook noodles per package instructions

Step 4
Cook bacon at 400 for 15 minutes

Step 5
Chop up bacon and chives and mix everything together in a bowl and split into 5 servings

Meals by T
Caramlized onion beef with French fries and green beans

Macros for Caramlized onion beef
This recipe makes 6 servings
231 calories
27g protein
10g fat
8g carbs

Ingredients
24oz flat cut brisket
1 tbsp salt
2.5 tbsp Worcestershire sauce
1 tbsp ’s Club garlic powder
1/4 tsp Spices all spice
1/2 tbsp Dijon mustard
1 tbsp dried thyme
1/2 tbsp onion powder
1 tsp black pepper
16oz beef broth
2 yellow onions
1 tbsp Crock light butter
Rosemary
Thyme

Instructions
Step 1
Add brisket to a crockpot with salt, Worcestershire sauce, garlic powder, all spice, Dijon mustard, dried thyme, onion powder, black pepper, and beef broth and cook on low for 6 hours

Step 2
Dice up onions and cook in a skillet on high for 5 minutes then add butter and turn heat to medium and let cook for another 10 minutes until Caramlized then add broth from crockpot into the skillet bring to a boil and cover until all liquid has evaporated

Step 3
Shred beef and add onions then divide into 6 servings

T’s weekly meal prep
Buddah bowls

Macros
532 calories
43g protein
18g fat
52g carbs

Ingredients
3 tbsp fat free cottage cheese
1.5 tbsp ’s Club peanut butter
1/2 tbsp toasted sesame oil
2 tbsp apple cider vinegar
2 tbsp sugar free syrup
1 tsp minced garlic
1 tbsp lemon juice
1 pound chicken tenderloin
1 sweet potato
4 Bread USA slices bread
40g salted peanuts
1 can chickpeas
2oz Creamery goat cheese
10oz kale
Spices paprika
Turmeric
Onion powder
Salt
Pepper
olive oil
Kitchen Foods avocado oil

Instructions
Step 1
Blend together cottage cheese, peanut butter, sesame oil, apple cider vinegar, syrup, garlic, and lemon juice

Step 2
Heat avocado oil in skillet place chicken tenderloin into pan and season one side with seasoning above and let cook for 4 minutes then flip season the other side and let cook for another 4 minutes flip one more time and let cook for 2 more minutes

Step 3
Dice up sweet potato drizzle with olive oil and season with seasoning above besides turmeric and cook at 425 until crispy

Step 4
To a baking sheet add chickpeas and chopped up bread and drizzle with olive oil season chickpeas with salt and pepper and bread with salt and onion powder and cook at 425 until bread is crispy

Step 5
Split chicken, sweet potatoes, chickpeas, croutons and sauce into 4 portions then in a bowl layer 70g kale, sweet potatoes, chickpeas, croutons, sauce, 10g peanuts, 1/2 ounce of goat cheese