Author: Rachel Argyle

Place chicken thighs in a gallon-sized resealable bag.

In a mixing bowl, whisk together remaining ingredients then pour marinade over the chicken, seal bag and store in the refrigerator for at least 4 hours (preferably overnight).

Place pork chops in a gallon-size resealable bag.

In a mixing bowl, whisk together remaining ingredients then pour over meat. Seal bag and place in the refrigerator for at least 4 hours (preferably overnight).

Heat grill to medium heat. Discard marinade and cook pork chops for 4-5 minutes on each side or until cooked through and reaches an internal temperature of 145 degrees F.

Cook noodles according to package directions; drain and set aside.

Heat 1 Tablespoon sesame oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes on each side; remove from skillet and set aside on a plate.

Add remaining Tablespoon of sesame oil to the skillet, then add bell pepper, carrot, onion and broccoli. Cook for 4-5 minutes or until vegetables are tender. Add garlic and cook for an additional minute.

In a small bowl, whisk together all sauce ingredients then pour into the skillet. Add shrimp and cooked noodles and cook, stirring continuously, for a few minutes or until sauce has thickened.

Preheat the oven to 350 degrees F. Spray a 8×11-inch baking dish with nonstick cooking spray; set aside.

Add ground beef and onion to a large skillet over medium-high heat and cook for 6-8 minutes, breaking up meat, until meat is cooked through and onion is tender. Add garlic and cook for an additional minute. Drain excess grease.

Return skillet to heat and add taco seasoning, salt, pepper, beans and stir to combine.

Cover with foil and bake for 30 minutes, then remove foil and bake an additional 10 minutes.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper; set aside.

In a small bowl, whisk together all sauce ingredients and set aside.

In a small bowl, combine chili powder, cumin, garlic powder, paprika, salt, pepper, oregano and onion powder.

Rub spice mixture on the outside of fish fillets and place on prepared pan. Drizzle olive oil over the top of the fish and bake for 12-15 minutes or until flaky and cooked through.

Cut or break apart fish into small pieces and divide evenly between tortillas (approx. 51 grams each). Divide sauce evenly between tacos (approx. 10 grams each) then top with desired toppings (log separately) and serve.

Heat olive oil in a large skillet over medium heat. Add garlic and cumin and cook, stirring continuously, for 1 minute.

Stir in the black beans, enchilada sauce and cilantro.

Reduce heat to low and let simmer, stirring occasionally, for 30 minutes or until sauce has thickened.

In a large mixing bowl, combine cake mix, protein powder, egg, yogurt and pineapple juice (add enough water to reserved pineapple juice to measure 1 cup).

Spread batter over pineapple in an even layer and bake for 38-40 minutes or until lightly golden brown or until an inserted toothpick comes out clean. Immediately run a knife around the edge of the pan to loosen cake.

Place serving plate upside down onto pan; turn plate and pan over and leave inverted for a few minutes until all the topping leaves the pan; remove pan. Serve warm or cold but store cake covered in the refrigerator.

In a large mixing bowl, combine coleslaw mix, pineapple, cilantro and jalapeño.

In a separate bowl, whisk together yogurt, sugar, lime juice, vinegar, salt and pepper.

Pour dressing over cabbage mixture and toss to coat. Refrigerate until serving.

Cook tortellini according to package directions; rinse in cold water, drain and set aside.

In a separate bowl, whisk together olive oil, vinegar, salt, pepper and garlic until well combined then pour over other ingredients and toss to coat.

Refrigerate until serving.

Heat oil in a skillet over medium-high heat. Season pork with salt and pepper then place pork loin in the skillet and sear until browned on all sides (about 2-3 minutes on each side). Place pork in a slow cooker sprayed with nonstick cooking spray.

In a mixing bowl, whisk together juice from canned pineapple rings (store the pineapple rings in the refrigerator for serving), soy sauce, chicken broth, ketchup, brown sugar, garlic and ginger. Pour sauce over pork. Cover and cook on low for 8-10 hours.

Remove pork from slow cooker and place in a large bowl and shred. Pour sauce from the slow cooker into a saucepan over medium high heat. In a small bowl, whisk together cornstarch and water to make a slurry then whisk into the saucepan. Bring to a boil and cook for a few minutes until sauce has thickened.

Pour sauce over the meat and stir to combine. Serve each serving of pork (5.4 ounces) with a reserved pineapple ring. Serve on a bun, wrap, etc. (log separately).