Kyle Smith

🍫FREE GIVEAWAY 🍫 Get a free ebook today! Like and comment “ready to shred” for a chance to win one of five free ebooks! I’ll giving out 5 of my new fast food flips cookbook ! Originally, losing this weight was for self help.. As a 34-year-old dad weighing nearly 280 lbs, I faced the stark reality of heart disease and diabetes looming in my future. I wanted to be active with my two young boys but knew a change was inevitable. I couldn’t out-exercise my bad eating habits, so I focused on the kitchen. Here’s what I learned: Caloric Deficit: Essential for weight loss, achieved through diet or extra cardio. High Protein: Helps retain muscle and keeps you full. Simplified Goals: Focused on a calorie deficit and high protein intake. With these rules, I created meals like a 450-calorie, 50g protein double cheeseburger. Over a year, I lost 78 lbs and transformed my life. Join me on this journey! #chicken #bacon #ranch #cozy #fatlosstips #healthyliving #fitnessjourney #highprotein #EasyRecipes #cook

Here is exactly how you’re going to order this wrap to hit 550 cals and 57g of protein. Walk right in, say you’re there for a pickup… skip right to the front of the line. When they ask your name, tell them… they’ll be confused 🤔. Then just say.. it’s ok this happens all the time, what I wanted was a turkey wrap, double meat. If it’s not 9oz… worth of turkey im outta here. Just ask or mustard and 2-3 veggies or they won’t be able to roll it up. Walk out a better, stronger version of yourself and remember, your mom’s a protein.Happy Saturday.

Just in time for weekend meal prep friends ✅ protein pizza bowls are unmatched . Wish I could ship one of these to you but you’re going to have to make it yourself.. or employ your spouse. Just give him/her the instructions below 👇.. you got this. (150 ways to shred in bio) Macros : 480 cals, 49g protein, 22 fat 22.5 carbs Makes 7 servings Pizza Protein Bowl Recipe Ingredients * 3 medium russet potatoes * 56g turkey pepperoni * 32 oz. 95/5 beef * 210 g reduced fat mozzarella * 7 slices thin provolone * 6 slices Canadian bacon * 7 slices center cut bacon * 2 cups marinara sauce * Garlic powder * Italian seasoning * Paprika * Salt * Pepper Instructions 1. Prep the Potatoes: Preheat your oven to 400°F (200°C). Wash and cut the russet potatoes into bite-sized cubes. Toss them in a bowl with olive oil, garlic powder, paprika, salt, and pepper. 2. Bake the Potatoes: Spread the seasoned potato cubes on a baking sheet in a single layer. Bake in the preheated oven for about 25-30 minutes, or until golden brown and crispy, tossing halfway through. 3. Cook the Beef: While the potatoes are baking, heat a large skillet over medium-high heat. Add the 95/5 beef, breaking it apart with a spatula. Season with garlic powder, Italian seasoning, salt, and pepper. Cook until browned, about 7-10 minutes. Drain any excess fat if necessary. 4. Prepare the Bacon: In another skillet, cook the center cut bacon until crispy. Remove and let it drain on paper towels. Once cooled, crumble into pieces. In the same skillet, briefly sauté the Canadian bacon for added flavor. 5. Combine Meats: Add the crumbled center cut bacon and sautéed Canadian bacon to the cooked beef in the skillet. Stir to combine, allowing flavors to meld for a couple of minutes. 6. Assemble the Bowls: Once the potatoes are done, divide them among 7 bowls. Top each with the beef and bacon mixture. Pour marinara sauce over the top, then add a slice of provolone cheese on each bowl. 7. Melt the Cheese: Return the bowls to the oven (or use the broiler) for about 5 minutes, or until the cheese is melted and bubbly. Once done, sprinkle the reduced fat mozzarella over each bowl, allowing it to melt slightly. Serve hot.

✅ part four of the new series: MEAL PREP FOR YUMMIES. I took my favorite sandwich “the cheesesteak sub” and made it into a macro friendly high protein bowl. Hit me with a “protein please” Hope you guys enjoy . 😉 Makes 6 bowls 1 serving 530 cals 62g protein 22 carbs 18 fat Ingredients * 4 medium russet potatoes * 1 tablespoon olive oil * Salt, to taste * Pepper, to taste * 1 teaspoon garlic powder * 1 teaspoon paprika * 32oz sirloin steak, thinly sliced * 1 white onion, thinly sliced * 8 jalapeños, thinly sliced * 120g reduced-fat mozzarella, shredded * 120g reduced-fat cheddar, shredded * Salt, to taste * Pepper, to taste * 1 tablespoon olive oil Directions: Make Chipotle Sauce: Blend 300g non-fat Greek yogurt, 50g chipotle in adobo, and 3 minced garlic cloves. Season with salt and pepper. Chill. Prep Potatoes: Peel and cube 4 russet potatoes. Soak in cold water for 30 minutes for crispiness. Season Potatoes: Drain, dry, and toss with 1 tbsp olive oil, salt, pepper, garlic powder, and paprika. Air Fry: Cook seasoned potatoes at 400°F (200°C) for 15-20 minutes, shaking halfway, until crispy. Sauté Veggies: Heat 1 tbsp olive oil in a skillet. Cook sliced onions and jalapeños until translucent. Cook Steak: Add sliced sirloin to skillet with onions and jalapeños. Season with salt and pepper. Cook 5-7 minutes until done. Shred Cheese: Grate 120g reduced-fat mozzarella and cheddar. Assemble: Layer air-fried potatoes, steak mixture, and cheese in containers. Serve with chipotle sauce.

✅ Chicken Bacon Ranch Potato Bowls ✅ Hit me with a “your moms a protein” (Recipe makes 6 bowls) 396 cals, 48g protein 10 fat 17 carb Ingredients: * 32 oz. chicken * 3 russet potatoes * 1 cup broccoli * 120 g reduced fat cheese * 8 slices center cut bacon For the Ranch Dressing: * 300 g fat-free cottage cheese * 3 garlic cloves * 30 ml fat-free Fairlife milk * Ranch seasoning * Onion powder Seasonings: * Cajun * Paprika * Ranch seasoning * Garlic powder * Salt * Pepper Instructions: Step 1: Prepare the Potatoes * Wash and cube the russet potatoes into bite-sized pieces. Toss them with olive oil, salt, pepper, and paprika. Step 2: Air Fry the Potatoes * Preheat your air fryer to 400°F (200°C). Place the cubed potatoes in the air fryer basket in a single layer. Cook for 15-20 minutes, shaking the basket halfway through, until golden brown and crispy. Step 3: Cook the Bacon * In a skillet over medium heat, cook the bacon until crispy. Remove and drain on paper towels, then chop into pieces. Step 4: Cook the Chicken * Season the chicken with Cajun, garlic powder, salt, and pepper. In the same skillet, cook the chicken over medium heat until fully cooked (about 7-10 minutes per side). Shred or chop the chicken once cooked. Step 5: Steam the Broccoli * In a pot with a steamer basket, add water and bring to a boil. Add the broccoli and steam for about 5-7 minutes until tender. Step 6: Make the Ranch Dressing * In a blender, combine the fat-free cottage cheese, garlic cloves, Fairlife milk, ranch seasoning, and onion powder. Blend until smooth and creamy. Adjust seasoning to taste. Step 7: Assemble the Bowls * In a bowl, layer the air-fried potatoes, shredded chicken, steamed broccoli, chopped bacon, and reduced fat cheese. Drizzle with ranch dressing before serving. Enjoy!

The Pepper Jack Chicken & Bacon Burrito 🌯 Looking for the ultimate meal prep? Say hello to my new favorite burrito recipe. Packed with protein, cheesy goodness, and a bit of crispy bacon. Trust me, you won’t regret making these! 😋 ✨ Recipe (makes 8 burritos) ✨ Ingredients: * 32oz Chicken breast * 200g Reduced fat cheddar cheese * 200g Reduced fat mozzarella cheese * 14 slices Center cut bacon (Hempler’s) * 8 Mission Carb Balance tortillas * Taco seasoning (classic) * 1 can Diced green chiles Instructions:
1️⃣ Cook the chicken: Season chicken with taco seasoning and cook until fully done (grilled, baked, or sautéed). Shred or chop into bite-sized pieces.
2️⃣ Cook the bacon: Crisp up the bacon slices until golden, then crumble into pieces.
3️⃣ combine all ingredients in a glass bowl and add in your cheese
4️⃣ Warm the tortillas: Gently heat the Mission Carb Balance tortillas on a skillet or in the microwave until soft.
5️⃣ Assemble: Layer the shredded chicken, bacon, diced green chiles, and melted cheese on each tortilla.
6️⃣ Roll it up: Fold in the sides and roll tightly into a burrito. Enjoy your protein-packed, cheesy heaven! 🌯 ➡️ Calories: 468 | Protein: 50g per burrito #Burrito #ChickenBurrito #PepperJack #EasyRecipe #MealPrep #CozyEats #ProteinPacked #HighProtein #EasyDinner #Foodstagram #MealPrepGoals #TacoTuesday #Foodie #HealthyEats #CheeseLover #CalorieCounting #ProteinPower #FoodInspo #HealthyMeals

Increasing the Protein in the Frozen Foods Aisle 🌮 
Macros for 12 Mini Tacos:
563 Calories | 75g Protein | 86g Carbs | 23g Fat Ingredients: * 5oz 96/4 lean ground beef * Taco seasoning * 2 tbsp enchilada sauce * 12 Mission Zero Carb tortillas (25 calories each) * 36g fat-free cheese * For Cilantro Avocado Lime Sauce: * 300g NFGY (Non-Fat Greek Yogurt) * Splash of lime juice * 4 garlic cloves * 1/2 avocado * 2 tbsp light mayo * 40ml fat-free Fairlife milk * Salt & pepper to taste Recipe Steps: 1. Cook the beef: Brown 5oz of 96/4 lean ground beef in a pan. Once browned, add taco seasoning to taste and cook according to package instructions. Stir in 2 tbsp enchilada sauce and let it simmer for 2-3 minutes. 2. Prepare the tortillas: Warm 12 Mission Zero Carb tortillas in a dry skillet for about 30 seconds per side. Set aside. 3. Make the Cilantro Avocado Lime Sauce: In a blender or food processor, combine 300g NFGY, 4 garlic cloves, 1/2 avocado, 2 tbsp light mayo, 40ml fat-free Fairlife milk, a splash of lime juice, salt, and pepper. Blend until smooth and creamy. 4. Assemble the tacos: Place a spoonful of the seasoned beef mixture into each tortilla. 5. Top with cheese: Sprinkle 36g of fat-free cheese evenly across the tacos. 6. Drizzle sauce: Add a generous amount of the cilantro avocado lime sauce over the tacos. 7. Serve & enjoy: Serve your protein-packed mini tacos warm and enjoy! These mini tacos will have you rethinking frozen foods—way more protein, less guilt. 💪🌮 #tacos #beef #cheddar #proteinpacked #protein #EasyRecipe #cozy #FoodLover #foodstagram #ymfood #fitnessfood #nutrition #fatloss #healthyrecipes #macros #countingcalories #fitfood #lowcaloriemeals #mealprep #healthyeating #weightloss #trackingmacros #gymfood #gymfreak #highproteinmeals #gymfoodie #fakeaways #dietfood

🍕We are calling this one the “buff” alone pizza. Well, because you may not want to share it… but it isn’t for the faint of heart or those who are already full.. definitely have this one on empty if you know what I mean. 🍕 As always, if you have a better name for it then mine, I’ll send you a free ebook. Macros and ingredients below 👇 For the entire 🍕 1202 calories 174g protein, 59 carbs, 31 fat I suggest eating 2 slices. (I was stuffed) then I finished it.. and I had to go to bed 😂 2 slices or half is more than sufficient. 1/2 pizza 600 cals and 87g protein 120g power flour (you can use regular flour but it will increase the cals and decrease the protein.) 160g nonfat Greek yogurt 40g organic pizza sauce 56g low moisture mozzarella 2 slices center cut bacon 56g fat free mozzarella Franks red hot buffalo sauce Seasonings: garlic powder, buffalo, salt, pepper, Smoked paprika, garlic and onion 🧅 ENJOY FRIENDS #pizza #buffalopizza #chickenrecipes #pizzarecipe #baconbaconbacon #EasyRecipe #proteinfood #proteinpacked #easydinner #foodism #foodstagram #highprotein #calorie #healthyeating #mealprep #highprotein

Working on something delicious for you shred fam

✅ part 1 of FAST FOOD AINT FAT FOOD: cheddar bacon ranch fries 🍟 I bet you have no idea who made these French fries from the brown paper bag. (Macros ingredients below) ✅ As always if you need recipe ideas and want to support this page pickup a copy of my tasty shred ebook w/150 recipes in my bio or subscribe to the common ground app! Macros: 682 calories, 59g protein, 82 carbs, 15 fat 2 medium russet potato’s (I used about 80%) 4 slices center cut bacon 56g fat free cheddar 2 slices thin cheddar Seasonings: garlic parmesan and salt Protein ranch: 340g nonfat Greek yogurt 50ml fat free Fairlife milk Tbsp ranch seasoning Garlic parm Garlic powder Onion powder Pepper #airfryer #EasyRecipes #proteinrecipes #loadedfries #fastfood #chickenbaconranch

✅ part twenty of the new series: MEAL PREP FOR YUMMIES. I took one of my favorite dishes. Chicken enchiladas, and made a delicious protein bowl, smothered with a high protein low calorie nacho cheese. Hit me with a “protein please” Hope you guys enjoy . 😉 Makes 6 bowls W/ avocado 400 cals 46g protein 25 carbs 10 fat Ingredients: 32 oz. Chicken breast 1.5 cups enchilada sauce 3 medium russet potatoes 🥔 Taco seasoning, paprika, garlic salt and pepper Avocado 60g reduced fat cheddar Nacho cheese; 300g fat free cottage cheese 60g reduced fat cheddar Pinch of salt and pepper 50ml fat free Fairlife milk 1 packed Kraft powder cheese 2 tbsp jalepeno BLEND TOGETHER AND HEAT ON LOW.. Adding reduced fat cheddar as you go.

🍔 Hit me with a “struggle is real” in the comments.. 5 ebooks going out in the next 24hrs. MY STORY BELOW 👇 I used to struggle with making lasting changes. I’d try out a plan for a few weeks, but would lose steam and give up before I could see results. Btw If you aren’t 1 of the 5.. we are still running 70% off ❤️ ✅ My biggest challenge was figuring out nutrition. I used to believe carbs were the enemy. Counting calories felt like a foreign language. Macros? I thought that was just something you learned in a business class. And I honestly thought eating healthy meant nothing but chicken, broccoli, and rice every day. ✅ What worked for me was making nutrition simple. After a bit of research, I realized calorie tracking isn’t so hard (shoutout to the MyFitnessPal app!). I learned I could still enjoy my favorite foods—like burgers and tacos—by swapping out a few ingredients. Over time, what once felt like my biggest struggle turned into my secret weapon. ✅ If you’re starting fresh, don’t stress. I’ve been there, and I’m here to tell you it’s all about taking small steps. You’ve got this! And by the way, I’ve got 174 recipes in my bio to help get you started. #cheeseburger #burger #proteinpacked #EasyRecipe #easydinner #cozy #foodiegram

High protein pizza rolls or pockets

Let’s make these California burrito bowls. If you’ve been around this page for a while you’ll know that my favorite thing to make is a burrito. So.. I took all the insides of my favorite burrito And made it into a convenient meal prep. Makes 6 servings and Macros are: 520 cals, 52g protein 27g carbs 27g fat Ingredients (for 6 servings): * 32 oz tri-tip * 3.5 medium russet potatoes * Taco seasoning (to taste) * Paprika (to taste) * Garlic powder (to taste) * Salt & pepper (to taste) * 12 tbsp nacho cheese * 2 medium avocados * 80g reduced-fat cheddar * 120g fat-free mozzarella * 300g homemade chipotle sauce Instructions: 1. Prepare the Tri-Tip: * Preheat your grill to medium-high heat. * Season the tri-tip generously with taco seasoning, paprika, garlic powder, salt, and pepper. * Grill the tri-tip for about 12 minutes per side for medium-rare, or longer if you prefer more doneness (get it to 135 or higher). Once done, remove it from the grill and let it rest for 10 minutes before slicing thinly against the grain. 2. Make the Fries: * Preheat your oven to 425°F (220°C). * Peel and cut the russet potatoes into thin fries. * Toss the fries in olive oil, salt, pepper, and paprika. Spread them evenly on a baking sheet. * Bake for 25-30 minutes, flipping halfway through, until crispy and golden. 3. Prepare the Cheeses: * In a small bowl, combine the reduced-fat cheddar and fat-free mozzarella cheese. Set aside. 4. Slice the Avocados: * While the fries bake and the tri-tip rests, slice the avocados in half, remove the pit, and scoop out the flesh. Dice the avocado into small cubes. 5. Assemble the Bowls: * In each bowl, layer the ingredients starting with a base of fries, followed by a generous portion of sliced tri-tip. * Sprinkle the shredded cheddar and mozzarella cheese mixture on top of the meat. 6. Add Toppings: * Drizzle 2 tablespoons of nacho cheese over each bowl. * Add diced avocado and drizzle the chipotle sauce evenly over the top. * Serve immediately and enjoy! Refrigerate 2-3 days .. freeze after

GRILLED Chicken Bacon Ranch Burger for meal prep … Ingredients and macros below 👇 446 calories, 51g protein 21 carbs, 21 fat To make one serving 4oz. Chicken breast (your favorite seasonings) Oro wheat keto bun 2 slices center cut bacon 70g nonfat Greek yogurt 2 thin slices provolone 30g guacamole 🥑 #chickensandwich #clubsandwich #chickenbaconranch #protein #proteinpacked #easyrecipeideas #EasyRecipe #Foodie #food #cozy #mealprep #healthyeating #highprotein

❤️ HEALTHY CRUNCH WRAP SUPREME! Eat two for one! Hit me with a “YES SIR” if you dig this one. ☝️ 150 recipes to help you shred right above 👆 Macros: For 2 586 cals, 76g protein 60 carbs, 19 fat For 1: approximately 295-300 cals Ingredients: 2 Xtreme Wellness wraps 2 Zero Carb Mission tortillas (for the top) 8 oz chicken breast 25g Protein chipotle sauce Shredded lettuce 1 tomato, diced 50g light cheese (shredded) 1 tbsp taco seasoning 1 lime (for garnish) 2 tbsp nacho cheese (optional) Instructions: Cook the Chicken: Season the chicken breast with taco seasoning and cook it in a skillet over medium heat for 6-7 minutes per side, until fully cooked. Slice the chicken into cubes Prepare the Veggies: Dice the tomato and shred the lettuce. Set aside. Warm the Tortillas: Lightly heat the Xtreme Wellness wraps and Zero Carb Mission tortillas in a skillet over medium heat for about 30 seconds per side. Assemble the Crunch Wraps: Lay one Xtreme Wellness wrap flat. Spread 1 tbsp of nacho cheese (optional) in the center. Add half the chicken, drizzle with 1-2 tbsp of protein chipotle sauce. Layer with shredded lettuce, diced tomato, and half of the shredded light cheese. Place a Zero Carb Mission tortilla on top. Fold and Grill: Fold the edges of the Xtreme Wellness wrap over the top tortilla, creating pleats to form a circular shape. Heat a skillet over medium-low heat and grill the wrap seam-side down for about 2-3 minutes until golden and crispy. Flip and grill the other side for 2-3 minutes. Serve: Cut the crunch wrap in half and squeeze fresh lime juice over the top for extra flavor.

This post is for those who feel like change is out of reach. If you’ve watched transformation videos and thought, “That’s nice, but not for me,” I understand. I often expressed a desire to change, but my actions didn’t match. In 2021, I finally asked myself if I was living my best life for my family. I found the strength to get off the couch and take action. To all the busy parents, I know life is challenging, but you can get in shape. If I can go from doubting myself to gaining over 4.5 million followers, so can you. You’re capable of more than you think. Let’s keep pushing forward!

(Like and comment “anything” for a free ebook, I’ll select 5 friends at random 😊) In 2020, my “big fella” taste buds totally won the battle and the war 😂. I hit my top weight, tipping the scales at a hefty 280 pounds. I desperately needed to change, but I struggled with commitment and discipline, barely lasting more than 3-4 weeks on any plan. (Can anyone relate?) If you’re not chose take advantage of the 70% off going on right now ❤️🍁 ✅ My biggest issue was with nutrition. I used to think carbs were the enemy. Calorie tracking was a mystery to me. I thought macros was some kind of economics class. I believed broccoli, chicken, rice, and salad were the only keys to success. ✅ My solution was to focus on nutrition. After some digging, I found out that calorie tracking wasn’t rocket science (thanks to the MyFitnessPal app). I realized I could still enjoy cheeseburgers and tacos with a few ingredient swaps. Eventually, my greatest weakness became my greatest strength. ✅ If you’re starting from scratch, there’s no shame or judgment. I’ve been there. Take it slow and make your move! ✅ Meanwhile, I’ve got 174 recipes in my bio to help you kickstart your journey. #cheeseburger #burger #proteinpacked #EasyRecipe #easydinner #cozy #foodiegram

✅ part 7 meal preps for yummies: BUFFALO MAC AND STEAK BITES. I even threw in some steamed broccoli for all you health nuts. Luckily… I balanced it all out with some center cut bacon. This one is truly delicious 🤤 Hit me with a “I’m feeling skinny tony” Makes 6 servings Macros: 530 cals, 61g protein 39 carbs 16 fat Ingredients * 6 servings Protein Banza pasta * 32 oz. cubed sirloin steak * Steak seasoning * 100 g broccoli * 6 slices center cut bacon * 1/2 cheese packet of powdered Kraft cheese * 80 g Frank’s Red Hot buffalo sauce * 80 ml fat-free Fairlife milk * Fresh parsley (for garnish) * 300 g fat-free cottage cheese * 160 g reduced-fat cheese Instructions 1. Boil Water: In a large pot, bring salted water to a boil. 2. Cook Pasta: Add the Protein Banza pasta and cook according to package instructions. In the last 2 minutes, add the broccoli to the pot. Drain and set aside. 3. Preheat Oven: Preheat your oven to 400°F (200°C). 4. Arrange Bacon: Place the center-cut bacon slices on a baking sheet and bake for 15-20 minutes or until crispy. Once done, remove and let cool before chopping into small pieces. Step 3: Season and Cook the Steak 5. Season Steak: In a non-stick pan over medium-high heat, season the cubed sirloin steak with steak seasoning. 6. Cook Steak: Add the steak to the pan and cook for about 5-7 minutes, until browned and cooked to your liking. Remove from heat. Step 4: Prepare the Cheese Sauce 7. Blend Cheese Sauce: In a blender, combine the fat-free cottage cheese, powdered Kraft cheese, Frank’s Red Hot buffalo sauce, and fat-free Fairlife milk. Blend until smooth. Step 5: Mix in Steak and Bacon 8. Combine Ingredients: In a large bowl, mix the drained pasta and broccoli with the blended cheese sauce. Gently fold in the cooked steak bites and chopped bacon. Step 6: Bake 9. Transfer to Baking Dish: Pour the macaroni and cheese mixture into a baking dish. 10. Bake: Bake in the oven at 350°F (175°C) for 20 minutes or until heated through and the top is slightly golden. Step 7: Serve

Part 8: steak and cheese taquitos ✅😎 (Don’t worry chipotle ranch in caption) WHAT I DIG ABOUT THIS RECIPE: ✅ thin sliced flank steak cooks up in like 2 mins ✅ the overall recipe takes 15-20 mins to prep ✅ flavor profile is great and you can add heat if needed Changes I would make ❌ i would probably get a better FEPR score and use smaller tortillas (45 cal, and all fat free cheese) ✅ but honestly they rock.. so either way!! Macros and ingredients: 1 cheese and steak taquito 185 calories, 18g protein 19g carbs 9g fat To make 9 for meal prep 9 carb balance tortilla wraps 16oz. Flank steak Taco seasoning Diced Chile 70g reduced fat cheddar 30g low moisture mozzarella Chipotle ranch 300g nonfat Greek yogurt 50ml fat free Fair-life milk 2-3 tbsp ranch seasoning 1tbsp garlic seasoning 1 tbsp onion powder Pepper Splash of lime Blend until smooth 1. Cook the Flank Steak: * In a skillet over medium-high heat, cook the flank steak until it’s browned and cooked through (about 5-7 minutes per side). Remove from heat and let it rest before slicing. 2. Prepare the Filling: * Thinly slice the cooked flank steak and mix it in a bowl with taco seasoning, diced chiles, reduced fat cheddar, and low moisture mozzarella. 3. Assemble the Taquitos: * Place about 2-3 tablespoons of the beef mixture in the center of each tortilla. Roll tightly and secure with a toothpick if needed. 4. Cook the Taquitos: * Preheat the air fryer to 375°F (190°C). Arrange the taquitos in a single layer in the air fryer basket. Cook for 10-12 minutes, flipping halfway through, until crispy and golden brown. 5. Make the Chipotle Ranch Sauce: * In a blender, combine nonfat Greek yogurt, fat-free milk, ranch seasoning, garlic seasoning, onion powder, pepper, and a splash of lime. Blend until smooth. 6. Serve: * Once the taquitos are cooked, remove them from the air fryer and serve with the chipotle ranch sauce on the side for dipping. ##macros #countingcalories #fitfood #lowcaloriemeals #mealprep #healthyeating #weightloss #trackingmacros #gymfood #gymfreak #highproteinmeals #gymfoodie #fakeaways #dietfood