Breakfast:
Better Oats Oatmeal
Pear with cinnamon
1 cup of coffee

Snack:
BCAA
Dannon light and fit smoothie

Lunch:
Tyson grilled chicken
Hummus
Tzatziki
Pita
Kalamata olives
Pico de gallo

Snack:
2 pieces Sara Lee 45 calorie bread
4 tbsp peanut butter powder
Cottage cheese

Dinner:
Crunchy Tacos: https://cmx.weightwatchers.com/detail...

Original Recipe: https://www.instagram.com/reel/C20g7R...

2 tsp Olive Oil
1/2 a Medium Yellow Onion, diced small
1lb. Lean Ground Beef 96%
2 tsp Chili Powder
1 tsp Cumin
1/2 tsp Garlic Powder
1 tsp Kosher Salt
1/2 Cup Mild Green
Oil spray
12 Corn Tortillas (Extra thin)
1/2 Cup reduced fat Shredded Mexican Blend Cheese
Optional Toppings: shredded Iceberg Lettuce, Shredded Mexican Blend Cheese, avocado, hot sauce, jalapeños, pico de gallo

Preheat oven (or air fryer) to 425°F convection (if you have it)
2
In a large pan over medium heat, sauté the onions with oil spray until translucent (23 mins) then add the beef; break the beef into small pieces with your spatula and sauté until cooked through
3
Add the chill powder, cumin, garlic powder, and salt, and sauté 1 min, then add the green salsa and sauté 1 more min; turn off the heat
Microwave 6 tortillas at a time between two damp paper towels until pliable and warm (30 sec 1 min)
Working one at a time, spray each tortilla in the oil on both sides and add 2 tsp cheese and 2 heaping Tbsp meat; spread the filling into a line across the middle of the tortilla and then fold it in half into a taco
Convection bake for 79 mins (until golden brown around the edges), flip tacos, and then convection bake for 79 more mins until deep golden brown and crispy (if you don't have convection you may need to cook a few mins longer)
Pry open the tops of the tacos (wedging a knife in can help if they're sticking shut) and stuff in some iceberg lettuce and shredded cheese enjoy!

Snack: mixed fruit (strawberries, blueberries and grapes)