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balsamic fig glazed pork tenderloin with rosemary
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Balsamic & Fig Glazed Pork Tenderloin

Tender pork tenderloin finished with a balsamic fig glaze and fresh rosemary.

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1. Preheat oven to 400°F. Line a baking sheet with parchment. 2. Pat pork tenderloin dry. Season evenly with salt and black pepper. Sprinkle finely chopped rosemary over the surface and press gently to adhere. 3. Heat a large skillet over medium-high heat. Add a small amount of oil if needed. 4. Sear pork on all sides, about 2–3 minutes per side, until browned. 5. Transfer pork to the prepared baking sheet and roast 15–20 minutes, until internal temperature reaches 145°F in the thickest part. 6. While pork roasts, combine balsamic vinegar and fig preserves in a small saucepan over medium heat. Stir until preserves dissolve and mixture begins to simmer. 7. Reduce heat to medium-low and simmer 5–8 minutes until slightly thickened and glossy. 8. Remove pork from oven and let rest 10 minutes before slicing. 9. Slice against the grain and spoon warm balsamic-fig glaze over top before serving.

  • pork tenderloin

  • balsamic vinegar

  • fig preserves

  • rosemary

  • salt

  • pepper

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Total
Serves4
DinnerAmerican
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mediterranean chicken salad with feta olives and tomatoes
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Mediterranean Chicken Breast Salad with Feta and Olives

Chicken, feta, olives, and tomatoes tossed into a simple Mediterranean-inspired salad.

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1. Heat 1 tbsp olive oil in a skillet over medium-high heat until shimmering. 2. Season chicken breast with salt and pepper. Cook 4-5 minutes per side until internal temperature 165°F, surface golden and firm. 3. Remove chicken, let rest 3 minutes, then slice. 4. In a large bowl, combine 2 cups mixed greens, 0.25 cup crumbled feta, 0.25 cup sliced olives, 0.5 cup cherry tomatoes halved. 5. Add sliced chicken on top. 6. Drizzle 1 tbsp olive oil and 1 tbsp lemon juice over salad. Toss gently. 7. Finish with fresh chopped parsley sprinkled on top.

  • Chicken breast

  • Mixed greens

  • Feta cheese

  • Olives

  • Cherry tomatoes

  • Olive oil

  • Lemon juice

  • Parsley

Prep
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Total
Serves4
SaladGreek
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bbq chicken bacon ranch wrap with cheese and ranch sauce
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BBQ Chicken Bacon Ranch Wrap by @alexskitchenbangers

BBQ chicken, bacon, cheese, and ranch wrapped in a crispy toasted tortilla.

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1. Heat a pan over medium heat. Add oil and cook seasoned chicken until internal temperature reaches 165°F. Exterior lightly golden and firm. Remove and rest, then shred. 2. Return chicken to low heat. Add BBQ sauce and stir until warm and evenly coated. 3. Cook bacon in a separate pan over medium heat until crisp. Drain. 4. Mix ranch and yogurt until smooth. 5. Assemble wrap with chicken, bacon, sauce mixture, and toppings. 6. Fold tightly. Cook seam-side down in a pan over medium heat until golden and crisp on both sides.

  • chicken breast

  • bbq seasoning

  • bbq sauce

  • bacon

  • cheese

  • ranch dressing

  • yogurt

  • tortilla

Prep
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Total
Serves4
LunchAmerican
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bacon wrapped chicken bites with honey mustard glaze and parsley
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Bacon-Wrapped Chicken Bites with Honey Mustard Glaze

Chicken wrapped in bacon and finished with a sweet honey mustard glaze.

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1. Preheat oven to 400°F. 2. Cut 1 lb boneless skinless chicken breast into 1-inch cubes. Pat dry. 3. Cut 8 slices bacon in half. 4. Wrap each chicken cube with half slice bacon. Place on baking sheet in single layer, spaced apart. 5. Bake 20-25 minutes until bacon is crisp and chicken internal temperature reaches 165°F. Chicken should feel firm but springy. 6. Meanwhile, mix 2 tbsp honey and 1 tbsp Dijon mustard. 7. Remove chicken bites from oven. Brush with honey mustard glaze. 8. Return to oven and bake 3-5 minutes until glaze is glossy. 9. Finish with fresh chopped parsley.

  • Chicken breast

  • Bacon

  • Honey

  • Dijon mustard

  • Parsley

Prep
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Total
Serves4
AppetizerAmerican
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bacon caesar salad with homemade croutons and parmesan
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Bacon Caesar Salad with Homemade Croutons

Crispy bacon, homemade croutons, and romaine tossed in creamy Caesar dressing.

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1. Preheat oven to 375°F. 2. Cut 2 slices bread into 0.5 inch cubes. Toss with 1 tbsp olive oil and 0.25 tsp salt. 3. Spread bread cubes on baking sheet in single layer. Bake 10-12 minutes until golden and crisp. Cool. 4. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel. 5. In large bowl, combine 4 cups chopped romaine lettuce, bacon, and croutons. 6. Add 0.25 cup Caesar dressing. Toss to coat evenly. 7. Finish with 2 tbsp grated Parmesan and fresh cracked black pepper.

  • Bread

  • Olive oil

  • Salt

  • Bacon

  • Romaine lettuce

  • Caesar dressing

  • Parmesan

Prep
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Total
Serves4
SaladAmerican
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bacon and quinoa salad with cranberries pecans and parsley
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Bacon and Quinoa Salad with Cranberries and Pecans

Quinoa tossed with bacon, cranberries, and pecans for a fresh and satisfying salad.

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1. Cook 1 cup quinoa in 2 cups water. Bring to boil, reduce heat to low, cover and simmer 15 minutes. Fluff with fork and cool. 2. Heat 1 tbsp olive oil in skillet over medium heat until shimmering. Add 4 oz bacon, diced, single layer. Cook until crisp, 5-6 minutes. Drain on paper towel. 3. In large bowl, combine quinoa, bacon, 0.5 cup dried cranberries, and 0.5 cup pecans, chopped. 4. Drizzle 2 tbsp olive oil and 1 tbsp lemon juice over salad. Toss to combine. 5. Season with salt and pepper to taste. 6. Finish with 2 tbsp fresh parsley, chopped.

  • Quinoa

  • Water

  • Bacon

  • Dried cranberries

  • Pecans

  • Olive oil

  • Lemon juice

  • Parsley

Prep
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Total
Serves4
SaladAmerican
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burrata tomato dip with roasted tomatoes and toasted bread
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Burrata Tomato Dip by @carlys_cookbook

Roasted tomatoes topped with burrata and parmesan served with toasted bread.

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1. Preheat oven to 400°F. Add tomatoes and oil to a baking dish. 2. Season and toss. Roast 20–25 minutes until tomatoes burst and edges caramelize. 3. Toast bread until golden and crisp. 4. Remove tomatoes from oven. Add burrata and herbs. 5. Let sit 2–3 minutes until burrata softens. Serve warm.

  • cherry tomatoes

  • olive oil

  • burrata

  • parmesan

  • baguette

Prep
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Total
Serves4
AppetizerItalian
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high protein chicken rice bowl with vegetables and yogurt sauce
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High Protein Chicken Rice Bowl by @foodinfivemins

Chicken, rice, and roasted vegetables with a yogurt sauce for an easy high protein meal.

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1. Preheat oven to 200°C (400°F). 2. Mix chicken with yogurt, garlic, spices, and lemon. 3. Bake for 20–25 minutes, flipping halfway, until cooked through (internal temp 165°F) and lightly golden. 4. Cook vegetables in a pan until softened and slightly charred. 5. Cook rice until tender and fluffy. 6. Mix yogurt sauce ingredients until smooth. 7. Slice chicken and assemble bowls with rice, chicken, vegetables, and sauce. 8. Serve or portion for meal prep. Chicken should be juicy and fully cooked.

  • chicken thighs

  • greek yogurt

  • garlic

  • paprika

  • cumin

  • lemon

  • red pepper

  • yellow pepper

  • zucchini

  • red onion

  • greek yogurt

  • cucumber

  • rice

Prep
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Total
Serves4
DinnerAmerican
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cucumber chicken salad with yogurt dressing and red onion
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High Protein Cucumber Chicken Salad by @jessespt

Chicken, cucumber, and yogurt tossed into a fresh and simple high protein salad.

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1. Add cucumber and onion to a bowl. 2. Add yogurt, garlic, lemon juice, oil, salt, and pepper. 3. Add cooked chicken (internal temp already 165°F). 4. Mix thoroughly until evenly coated. 5. Adjust seasoning if needed. 6. Serve immediately or chill. Salad should be creamy with crisp cucumber texture.

  • cucumber

  • red onion

  • greek yogurt

  • garlic

  • lemon

  • olive oil

  • chicken breast

Prep
Cook—
Total
Serves4
SaladAmerican
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leftover chicken breast wraps with avocado and spinach cut in half
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Leftover Chicken Breast Wraps with Avocado and Spinach

Warmed leftover chicken breast with avocado and spinach in soft wraps, finished with lime juice.

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1. Warm a non-stick skillet over medium heat until hot. 2. Add 1 tsp olive oil and swirl to coat the pan. 3. Place leftover chicken breast slices in a single layer. Heat 2-3 minutes per side until warmed through and lightly browned. 4. Remove chicken, set aside. Wipe skillet clean. 5. Place wraps flat in the skillet one at a time, warm 20 seconds per side until pliable. 6. Spread avocado evenly on each wrap. 7. Layer spinach and warmed chicken slices on top. 8. Fold wraps tightly and slice in half. 9. Serve immediately with a squeeze of lime juice as finishing element.

  • Chicken breast

  • Avocado

  • Spinach

  • Wrap

  • Olive oil

  • Lime juice

Prep
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Total
Serves4
LunchAmerican
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