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Index
Cover
Title Page
Copyright Page
Contents
Introduction
Our Nutritional Approach
How It Works
Using This Book
Meal Storage and Reheating
Stocking Your Kitchen
Customizing Meals (Ingredient Swaps)
Part 1: Weekly Meals
Week 01 Shredded Chicken, Broccoli, and Rice
Week 02 Ground Beef, Zucchini, and Mushrooms
Week 03 Roasted Chicken and Cauliflower
Week 04 Ground Beef, Broccoli, and Yukon Gold Potatoes
Week 05 Baked Chicken Breast, Tomatoes, and Rice
Week 06 Ground Chicken, Bell Peppers, and Rice
Week 07 Turkey Breast Tenderloins, Cherry Tomatoes, and Yukon Gold Potatoes
Week 08 Ground Beef, Carrots, and Rice
Week 09 Baked Chicken Breast, Kale, and Corn
Week 10 Brisket, Bell Peppers, and Russet Potatoes
Week 11 Roasted Chicken, Green Beans, and Yukon Gold Potatoes
Week 12 Shredded Beef, Collard Greens, and Acorn Squash
Week 13 Baked Chicken Breast, Bell Peppers, and Spaghetti Squash
Week 14 Shredded Beef, Kale, and Polenta
Week 15 Ground Beef, Spinach, and Spaghetti Squash
Week 16 Shredded Pork, Kale, and Plantains
Week 17 Roasted Chicken, Brussels Sprouts, and Parsnips
Week 18 Baked Turkey Breast, Kale, and Butternut Squash
Week 19 Pork Shoulder, Brussels Sprouts, and Sweet Potatoes
Week 20 Baked Chicken Breast, Collard Greens, and Sweet Potatoes
Week 21 Ground Beef, Cabbage, and Carrots
Week 22 Shredded Pork, Kale, and Sweet Potatoes
Week 23 Ground Pork, Cabbage, and Red Potatoes
Week 24 Roasted Chicken, Mushrooms, and Spaghetti Squash
Week 25 Brisket, Brussels Sprouts, and Rice
Week 26 Shredded Pork, Cabbage, and Red Potatoes
Part 2: Supplemental Recipes
Bonus Dinner Recipes
Proteins
Veggies
Starches
Sauces and Spice Blends
Acknowledgments
Recommended Sources
Nutritional Information
Allergen Chart
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