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WILD CAUGHT SHRIMP TACOS


INGREDIENT LIST FOR 4 SERVINGS:

- 9oz DPK Wild Caught Shrimp
- 3 Low Carb White Corn Tortillas
- 1 tbsp Olive Oil
- 1/4 Cup Cotija Cheese
- 1 Cup Cabbage
- 1/4 Cup Pico de Gallo
- 1 Lime
- 2 tbsp Cilantro
- Pinch of Minced Garlic

COOKING INSTRUCTIONS:

- Lightly coat pan with oil and heat to a medium temperature.
- Add DPK shrimp to pan and heat for 3 minutes.
- Heat Tortillas in a separate pan at medium heat for 30 seconds each side.
- Place tortillas on plate.
- Add cabbage, pico de Gallo, and 2-3 Shrimp.
- Top with fresh cilantro, lime and Cotija cheese.

NUTRITION FACTS:

- Macros Per 1 Taco | Protein 23g | Carbohydrates 16g | Fats 13g | Sugar 2g | Fiber 2g | Calories 269

TURKEY PENNE WITH MARINARA


INGREDIENT LIST FOR 4 SERVINGS:

- 10oz DPK Lean Ground Turkey
- 12oz DPK Whole Grain Penne Pasta
- 1 tbsp Olive Oil
- 20oz Marinara Sauce
- 1/4 C Parmesan Cheese
- 1/4 C Fresh Oregano
- Pinch of Crushes Red Pepper

COOKING INSTRUCTIONS:

- Lightly coat pan with oil and heat to medium-high.
- Add DPK Turkey and heat for 2 minutes.
- Add DPK Pasta.
- Stir in Marinara Sauce, heat for 3 minutes.
- Portion servings into bowls.
- Top with Parmesan Cheese, Oregano, and Red Pepper.

NUTRITION FACTS:

- Macros Per Serving | Protein 25g | Carbohydrates 31g | Fats 14g | Sugar 6g | Fiber 6g | Calories 362

CAULIFLOWER CRUSTED CHICKEN PIZZA


INGREDIENT LIST:

- 8oz DPK Grilled Chicken
- PreMade Cauliflower Pizza Crust
- 1tbsp Olive Oil
- 1/4 C Minced Garlic
- 1 C Mozzarella Cheese
- 2tbsp Fresh Basil
- 1tsp Crushed Red Pepper

COOKING INSTRUCTIONS:

- Preheat oven to 425
- Drizzle Olive Oil onto Crust
- Spread out Minced Garlic
- Lightly spread 1/4 C of Mozzarella
- Spread out Grilled Chicken
- Layer with the remaining Cheese
- Sprinkle on Basil
- Place pizza in oven for 6-8 minutes
- Remove from oven
- Add Crushed Red Pepper
- Slice and ENJOY!

NUTRITION FACTS:

- Macros per Slice | Protein 30g | Carbs 15g | Fats 15g | Sugar 1g | Fiber 1g | Calories 313

BISON BREAKFAST HASH


INGREDIENT LIST FOR 4 SERVINGS:

- 6oz DPK Ground Bison
- 8oz DPK Red Potatoes
- 10 Eggs
- 1 Green Bell Pepper
- 4oz Shredded Cheese
- 1tbsp Olive Oil
- Pico de Gallo
- Salt/Pepper

COOKING INSTRUCTIONS:

- Lightly coat pan in Olive Oil
- Heat pan to Medium-High temp
- Whisk fresh Eggs in bowl, add pinch of salt
- Add Bison and Potatoes to pan
- Heat for 90 seconds
- Pour Eggs into the pan and stir
- Continue to heat and stir till eggs become a scrambled consistency. 3-5 minutes.
- Add Cheese and Bell Pepper
- Portion into 4 bowls
- Top with Pico de Gallo
- ENJOY!!

NUTRITION FACTS:

- Macros per Bowl | Protein 25g | Carbs 17g | Fats 17g | Sugar 1g | Fiber 2g | Calories 306

WILD CAUGHT SHRIMP TACOS


INGREDIENT LIST FOR 4 SERVINGS:

- 9oz DPK Wild Caught Shrimp
- 3 Low Carb White Corn Tortillas
- 1 tbsp Olive Oil
- 1/4 Cup Cotija Cheese
- 1 Cup Cabbage
- 1/4 Cup Pico de Gallo
- 1 Lime
- 2 tbsp Cilantro
- Pinch of Minced Garlic

COOKING INSTRUCTIONS:

- Lightly coat pan with oil and heat to a medium temperature.
- Add DPK shrimp to pan and heat for 3 minutes.
- Heat Tortillas in a separate pan at medium heat for 30 seconds each side.
- Place tortillas on plate.
- Add cabbage, pico de Gallo, and 2-3 Shrimp.
- Top with fresh cilantro, lime and Cotija cheese.

NUTRITION FACTS:

- Macros Per 1 Taco | Protein 23g | Carbohydrates 16g | Fats 13g | Sugar 2g | Fiber 2g | Calories 269

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TURKEY PENNE WITH MARINARA



INGREDIENT LIST FOR 4 SERVINGS:

- 10oz DPK Lean Ground Turkey
- 12oz DPK Whole Grain Penne Pasta
- 1 tbsp Olive Oil
- 20oz Marinara Sauce
- 1/4 C Parmesan Cheese
- 1/4 C Fresh Oregano
- Pinch of Crushes Red Pepper



COOKING INSTRUCTIONS:

- Lightly coat pan with oil and heat to medium-high.
- Add DPK Turkey and heat for 2 minutes.
- Add DPK Pasta.
- Stir in Marinara Sauce, heat for 3 minutes.
- Portion servings into bowls.
- Top with Parmesan Cheese, Oregano, and Red Pepper.



NUTRITION FACTS:

- Macros Per Serving | Protein 25g | Carbohydrates 31g | Fats 14g | Sugar 6g | Fiber 6g | Calories 362

>

CAULIFLOWER CRUSTED CHICKEN PIZZA


INGREDIENT LIST:

- 8oz DPK Grilled Chicken
- PreMade Cauliflower Pizza Crust
- 1tbsp Olive Oil
- 1/4 C Minced Garlic
- 1 C Mozzarella Cheese
- 2tbsp Fresh Basil
- 1tsp Crushed Red Pepper

COOKING INSTRUCTIONS:

- Preheat oven to 425 - Drizzle Olive Oil onto Crust - Spread out Minced Garlic - Lightly spread 1/4 C of Mozzarella - Spread out Grilled Chicken - Layer with the remaining Cheese - Sprinkle on Basil - Place pizza in oven for 6-8 minutes - Remove from oven - Add Crushed Red Pepper - Slice and ENJOY!

NUTRITION FACTS:

- Macros per Slice | Protein 30g | Carbs 15g | Fats 15g | Sugar 1g | Fiber 1g | Calories 313

>

BISON BREAKFAST HASH


INGREDIENT LIST FOR 4 SERVINGS:

- 6oz DPK Ground Bison
- 8oz DPK Red Potatoes
- 10 Eggs
- 1 Green Bell Pepper
- 4oz Shredded Cheese
- 1tbsp Olive Oil
- Pico de Gallo
- Salt/Pepper

COOKING INSTRUCTIONS:

- Lightly coat pan in Olive Oil
- Heat pan to Medium-High temp
- Whisk fresh Eggs in bowl, add pinch of salt
- Add Bison and Potatoes to pan
- Heat for 90 seconds
- Pour Eggs into the pan and stir
- Continue to heat and stir till eggs become a scrambled consistency. 3-5 minutes.
- Add Cheese and Bell Pepper
- Portion into 4 bowls
- Top with Pico de Gallo
- ENJOY!!

NUTRITION FACTS:

- Macros per Bowl | Protein 25g | Carbs 17g | Fats 17g | Sugar 1g | Fiber 2g | Calories 306