I used my toaster oven pan. You could use a oven pan. Warm up brisket in microwave. Preheat broiler on high. Line pan with tortilla chips. Top with sriracha and pineapple salsa. Once brisket is warm, use a fork and sprinkle on top of Nachos. Lightly sprinkle the cheeses on top. Put in broiler to heat up.
In a bowl put a few spoonfuls of yogurt. Drop in your leftover zucchini chimichurri (it gets juicy from being frozen). And mix together. Once the cheese is melted, take out and top with chimichurri yogurt mixture. Enjoy!
Preheat oven to 350. In a bowl, combined all ingredient (mix well, the ground turkey seems to be sticky), roll into 1″ balls and put onto a greased cooking sheet. Bake for 18 minutes.
Serve with spaghetti sauce (I normally make my but, this time I didn’t). When I was heating up the sauce, I added a little garlic olive oil (recipe below). Top whole wheat noodles with sauce, meatballs (unless you’re like me and like to cut them on the side), fresh basil, and parmesan. Enjoy!
Sear brisket until browned, set aside. Sauté onions and put in the bottom of a slow cooker mix in jalapeño, garlic tomatoes top mixture with brisket (I put the fatty side up). Set on high for 6 hours (I forgot to turn mine off so it was more like 7). Turn off cooker and shred meat.
Put shells in toaster oven on toast level 5 for 3 minutes. Once done place shredded beef on shells, top with zucchini Chirmichurri and Greek yogurt. Enjoy!
Preheat oven to 350, mix all spices together, cut chicken into cubes, place chicken into a glass or ceramic olive oil coated dish.
Melt coconut oil, drizzle over chicken, squeeze lemon on top, sprinkle with seasoning mixture.
Bake for 30-50 minutes until chicken is cooked.
For the lettuce wraps, I just used a piece of romain lettuce, placed plain low-fat Greek yogurt on lettuce, topped with chicken, onions coated with olive oil, vinegar, and oregano, red pepper, tomatoes, and fat free feta.