Mixed Bean Salad with Turkey and Bacon

Salad 1. Cook the green beans in boiling salted water for 5-7 minutes, until tender-crisp. Drain and rinse with cold water. 2. In a large mixing bowl, combine the cooked green beans, pinto beans, black beans, butter beans, and lettuce. 3. Toss the salad ingredients well to combine.

Protein 1. Cook the turkey slices in a non-stick pan over medium heat until cooked through. Set aside. 2. In a separate pan, cook the egg whites until set. Set aside. 3. Once cooled, chop the turkey slices and egg whites into bite-sized pieces.

Dressing 1. In a small bowl, mix the Greek yogurt with a pinch of salt and pepper. Set aside.

Garnish 1. Thaw the frozen fruit according to package instructions. Set aside. 2. Cook the bacon in a skillet until crispy. Remove from heat and crumble into small pieces.

Sauce 1. In a saucepan, heat the enchilada sauce, tomato paste, and marinara over low heat until warmed through. Stir occasionally.

Coating 1. In a shallow dish, combine almond flour and coconut flour. 2. Dip each turkey piece into the flour mixture, pressing gently to coat evenly.

Rice 1. Cook the rice according to package instructions. Set aside.

Potatoes 1. Peel the potatoes and cut them into bite-sized pieces. 2. In a pot, bring water to a boil. Add the potatoes and cook until tender. Drain and set aside.