High Protein

In a medium to large bowl mix all the ingredients until just combined. (Hands work best)  To store; roll into balls and place in a sealed container in the fridge or freezer. Best served cold as is, with almond, coconut milk, or Greek yogurt.

In a large skillet, brown the ground beef, drain then add the taco seasoning. Set aside in the refrigerator.
In a large crock pot, add all remaining ingredients. Cook on low for 5-6 hours, stirring occasionally. Half way through cooking, add the prepared ground beef. Continue cooking for the remainder of the time.

Heat noodles in microwave according to package instructions. Set aside.

In a medium skillet, coat with non-stick cooking spray and cook chicken over medium-high heat until cooked through or reaches 165 degrees.

Add ginger, garlic and water and stir. Add frozen vegetables and baby corn and cook to desired tenderness, adding more water, if needed.

Preheat oven to 350 degrees. 

Slightly crack the peeled garlic cloves and cut in half. Perforate 1-inch slits throughout the roast and insert garlic chunks into the slits at varying depths.

Line a roasting pan with enough foil to wrap the whole roast. Pour a layer of salt in the bottom of the pan. Place roast rib side down on top of salt layer.