1 lb rotini or penne
2 cups shredded rotisserie chicken
½ cup shredded mild cheddar
½ cup mozzarella cubes
4 slices cooked bacon (optional but very motivating 😄)
½ cup finely shredded carrots (small so he doesn’t notice much)
Whisk together:
½ cup plain Greek yogurt
2 tbsp olive oil
1–2 tbsp ranch seasoning
½ tsp salt
Splash of milk to thin
This keeps protein higher than mayo but still tastes like ranch.
Ingredients:
2–3 lbs chicken bones
(rotisserie carcass works great)
1 onion (quartered)
3 carrots (rough chopped)
3 celery stalks
3–4 garlic cloves (smash them)
1–2 tbsp apple cider vinegar
1 tsp salt (add more later)
1 tsp whole peppercorns
Optional: fresh ginger (great for cough)
Optional: turmeric (anti-inflammatory)
Optional: parsley
Put everything in a large pot.
Cover with water (about 2 inches above bones).
Add apple cider vinegar.
Let sit 20–30 minutes before turning heat on.
Bring to a gentle boil.
Reduce to LOW simmer.
Simmer 4–8 hours (longer = richer).
Skim foam off top occasionally.
Strain and store.
Low for 12–24 hours.
Same ingredients.
Even better extraction.
1¼ lbs boneless skinless chicken breast (or thighs)
1½ tbsp olive oil
1½ tbsp honey
1 tbsp chipotle peppers in adobo, finely chopped
(or 1½ tsp chipotle powder for mild spice)
1 tsp smoked paprika
¾ tsp garlic powder
½ tsp cumin
¾ tsp salt
¼ tsp black pepper
1½ cups dry white or jasmine rice (makes ~4½ cups cooked)
2 tbsp chopped cilantro
1–1½ limes, juiced
Salt to taste
1 cup black beans, rinsed & drained
1 cup corn (canned or frozen/thawed)
1½ avocados, diced
(pack separately for lunch)
½ cup pickled red onions
Lime wedges (optional)
Cook rice according to package directions.
While warm, stir in lime juice, cilantro, and a pinch of salt.
Cut chicken into bite-size pieces.
Toss with olive oil, honey, chipotle, spices, salt & pepper.
Cook in a large skillet over medium-high heat for 6–8 minutes, stirring, until fully cooked and lightly caramelized.
Thinly slice 1 small red onion.
Cover with:
½ cup vinegar
½ cup water
1 tsp sugar
½ tsp salt
Let sit 20–30 minutes.
Each bowl:
~1 cup rice
~5 oz chicken
Beans + corn split evenly
Avocado added fresh (or in small container for lunch)
Pickled onions + lime wedge on top
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What you need:
Thinly sliced steak (flank, skirt or sirloin)
Bell peppers (sliced)
Broccoli florets
Olive oil
Salt + pepper
Teriyaki sauce
Cooked rice (for serving)
How to make it:
Preheat oven to 425°F
Add steak + peppers + broccoli to a sheet pan
Drizzle with olive oil + season lightly with salt + pepper
Roast 15–18 minutes
Add teriyaki sauce → toss → roast 3–5 more minutes
Serve over rice
⏱ 25 minutes
💡 Swap: pork tenderloin, chicken thighs, or tofu
📦 Note: frozen broccoli works too!
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2 cups rotisserie chicken (shredded or chopped)
1 heaping cup cherry tomatoes (halved)
1 cucumber (diced)
½ red onion (thinly sliced)
1 bell pepper (diced — optional)
½ cup Kalamata olives (pitted + halved)
½ cup feta (crumbled)
2–3 cups romaine or spring mix (chopped)
Fresh dill or parsley (optional but so good!)
Optional add-ins: chickpeas, artichokes, quinoa, or pita chips
Whisk together:
¼ cup olive oil
2 tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp dried oregano (or Greek seasoning)
1 garlic clove, minced (or ½ tsp garlic powder)
Squeeze of lemon
Salt + pepper to taste
Add greens to a large bowl.
Top with chicken, veggies, olives, and feta.
Toss with dressing right before serving.
Taste + add lemon, salt, or extra feta if needed.
stuff into pita pockets
serve over quinoa
wrap in a tortilla
eat as a bowl with pita chips 🤤
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