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Toss zucchini with 1 tablespoon of olive oil, salt, and pepper.
Air fry for 20-25 minutes, shaking every 8-10 minutes, until evenly browned all over. (Or bake at 450ºF on a parchment lined sheet pan for 30-40 minutes.)
Blend 3 cups of beef bone broth with 1 cup of low fat cottage cheese, 3 oz chipotle peppers in adobo, 2 tablespoons tomato paste, and 1 teaspoon of smoked paprika.
Add the blended broth to a saucepan over low heat to warm while prepping the rest.
Stir occasionally and salt to taste before serving.
Heat ½ tablespoon of olive oil in a pan over medium-high heat.
Add a pound of extra lean ground beef and brown then fully cook.
Add 2 tablespoons of honey, 2 tablespoons of rice vinegar or white vinegar, 3 cubes of frozen crushed garlic (or 3 fresh), 1 teaspoon each of kosher salt and ground cumin, and ¼ teaspoon of ground cinnamon.
Cook until the garlic is fragrant, about a minute, before reducing the heat to low.
Keep warm until ready to serve.
Microwave 10 oz bag (2 cups) of frozen steamed jasmine rice and 2 cups of frozen fire roasted corn.
To make four bowls, each one gets ½ cup of rice, ½ cup of corn, ¼ of the beef, ¼ of the zucchini, and a little more than 1 cup of broth.
Garnish with lime wedges and a drizzle of honey (about ½ tablespoon each).