2 14 oz. cans lentils, rinsed and drained
4 stalks celery, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 red onion, chopped
2 Tbsp. mint leaves, chopped
1/2 cup parsley, chopped
3.5 oz. crumbled feta cheese
1/4 cup olive oil
2 lemons
sea salt
pepper

Add all ingredients to a large bowl, season with olive oil, lemon juice, sea salt, and pepper and either serve right away or divide amongst 4 meal prep containers and store in the fridge for up to 4 days.
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2 large flour tortillas
1 cup shredded rotisserie chicken
2 tablespoons mayonnaise or ranch dressing
1 cup chopped lettuce or greens
1/2 cup diced or sliced tomatoes
1/2 cup shredded cheese (Cheddar or mozzarella)
Optional: Sliced red onion, avocado, or bacon bits

Mix the base: In a small bowl, toss the shredded chicken with your choice of mayo or ranch dressing until well coated. Microwave the flour tortillas for 15 to 20 seconds so they become soft and easy to fold without cracking. Lay each tortilla flat. Add a layer of chopped lettuce, followed by the dressed chicken, tomatoes, and cheese down the middle. Roll it up by folding in the left and right sides of the tortilla by about an inch. Bring the bottom flap up over the filling, tuck tightly, and roll forward into a neat cylinder.

Crisp (Optional): Place the wrap seam-side down in a dry skillet over medium heat. Toast for 1 to 2 minutes per side until golden brown and crispy, then cut in half and serve.

Enjoy!
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1 (6oz) pre-made graham cracker crust
1 (8oz) tub of Cool Whip (thawed in fridge)
6 regular sized Hershey's Chocolate Bars (about 9 ounces)

Break apart your Hershey's Bars and reserve 2-4 pieces for garnishing the pie later. Place them in a microwave safe bowl and heat for 20-30 second increments until the chocolate is melted.
Add the thawed Cool Whip to the melted chocolate and mix until well combined.
Spoon the mixture into your prepared pie crust, and then use a cheese grater to garnish the top with any chocolate you have set aside.
Refrigerate and chill for at least 3 hours or overnight before slicing

RC: thelazydish.com
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1 medium-size green cabbage
2 cups kalua pork
2 cups chicken broth
Sliced green onion for garnish

Cut the cabbage in half and remove the core. Cut into medium-wide shreds (about 1-inch wide). Place the cabbage in a saucepan and top with kalua pork. Add the chicken broth. Bring to a boil, covered then turn the heat down to medium. Cook for 10-15 minutes until you reach the desired tenderness and sprinkle with sliced green onions before serving.
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2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound ground beef
1/2 small head cabbage, shredded
1 red bell pepper, cut into strips
2 tablespoons shoyu
1 teaspoon cornstarch
1/2 cup cold water
1 teaspoon ground black pepper, or to taste
1 pinch salt, to taste

Heat a wok or large skillet over medium-high heat, and add oil. Sauté garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess oil. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in shoyu. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened. Enjoy hot.
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