I love lasagna, but not all the calories and carbs that come with it! This recipe has all the goodness of lasagna, but lightened up for a skinnier version! 


Cali'flour Foods pre-made cauliflower crusts are used in place of traditional lasagna noodles making this a low-carb, gluten-free, healthier for you recipe! The Lite Cali'flour Foods crusts are only 180 Calories, 6 g of Carbs, and 9 g of Fat for the ENTIRE crust!!! It also has 15 g of Protein! That is one heck of a crust! They are made with only a few ingredients which include fresh cauliflower, egg whites, mozzarella, and spices. That's it! No added funky stuff which is why I love them! The Lite crusts count as 1/2 a Lean and 3 Greens on the Optavia or Medifast program! Use them for pizza crusts, quiche, wraps, taco shells... the possibilities are endless! Use Code "SANDY" to save 10% off your order! 


Start off by spraying a non-stick skillet with cooking spray. Saute the onions in the skillet until tender, about 5 min. Many people think you need oil to saute them over the stove, but it really isn't necessary as long as you use a non-stick pan. Add the uncooked meat to the cooked onions.


When making the meat sauce for the lasagna, you can use Jennie-O Sweet Italian Chicken Sausage or 95 to 97% lean ground beef or turkey. I used Jennie-O Sweet Italian Chicken Sausage because I love how it already has the Italian flavors mixed in, but it does have a strong fennel taste. If you do not like fennel, use ground beef or turkey. If you use Jennie-O, skip the salt.

Add an approved marinara sauce and Italian diced tomatoes to the meat mixture and let it simmer for about 5 min. Set aside. For years I have always added a can of diced tomatoes to my marinara sauce because I love the bursts of yummy tomato flavor from the chunks of tomatoes! Make sure you get diced tomatoes that are less than 5 g of Carbs per 1/2 cup! Some brands are 10 g of Carbs per 1/2 cup! For some reason, I have the most luck with generic store brands such as Great Value or Kroger brand so check your labels!


Combine cottage cheese, egg beaters, and dried parsley in a small bowl. Why did I use cottage cheese instead of ricotta cheese? Simply because I can have more per serving on my program. 12 ounces of 2% cottage cheese versus 8 ounces of part skim ricotta cheese are both 1 Lean. Pick your cheese, but in this recipe... more is better so cottage cheese wins for me!


Spinach adds more nutrients into this lasagna! At only 7 Calories a cup, it packs a healthy dose Vitamins A and C plus folate, iron and calcium. Pop a bowl of 2 cups of baby spinach in the microwave for 1 to 2 min with a microwave safe lid or plastic wrap, and you will have nice wilted cooked spinach.


Time for layering! Spoon 1/3 of the meat mixture on the bottom of a 9 inch deep dish pie plate. Place a Cali'four Foods Lite Crust on top.


Then add 1/3 more of the meat mixture, half the cottage cheese mixture, half the spinach, half the basil, half the fresh parmesan cheese, and half the mozzarella cheese.


Then repeat the layers. Add the second Cali'flour Foods Lite Crust. Followed by the rest of the meat mixture, cottage cheese mixture, spinach, basil, and cheeses.


Bake for 40 min and let set for 10 min. Dig in! This makes 4 delicious servings so share with your family friends! They will thank you for it!


Cali'Lasagna

Ingredients:
2 Lite Cali'flour Foods Crusts (1 Lean, 6 Greens)

For Meat Mixture:
1/4 cup Onions, chopped (4 Condiments)
1/2 lb Jennie-O Sweet Italian Chicken Sausage or 95 to 97% Lean Ground Beef, uncooked (1 Leaner)
1/4 tsp Salt ~ omit if using chicken sausage (1 Condiments)
1/8 tsp Black Pepper (1/4 Condiment)
1/4 tsp Garlic Powder (1/2 Condiment)
3/4 cup Rao's Marinara Sauce* (3 Greens)
1/2 cup Great Value Italian Diced Tomatoes (1 Green)

For Cottage Cheese Mixture:
12 oz 2% Cottage Cheese (1 Leaner)
3 tbsp Egg Beaters (1 Condiment)
2 tsp Dried Parsley (2/3 Condiment)

Additional Toppings:
2 cups Fresh Baby Spinach (2 Greens)
1/4 cup Fresh Basil, chopped (1/2 Condiment)
1 cup Reduced Fat Mozzarella Cheese ~ 3 to 6 g fat per oz (1 Lean)
1/4 cup Fresh Grated Parmesan Cheese (4 Condiments)

Directions:
Prepare Meat Mixture: Spray a non-stick skillet with cooking spray. Saute onions in the skillet until tender, about 5 min. Add the Italian chicken sausage (casings removed) or ground beef, salt (omit if using chicken sausage), black pepper, and garlic powder. Continue cooking until meat is brown. Drain off excess fat. Stir in marinara sauce and Italian diced tomatoes. Heat on low for 5 min. Set aside.

Prepare Cottage Cheese Mixture: In a small bowl combine cottage cheese, egg beaters, and parsley. Set aside.

Prepare Spinach: Rinse spinach to clean spinach. While leaves are wet, place spinach in a microwave safe bowl. Cover with plastic wrap or use a microwave safe lid. No need to add additional water. Steam in the microwave for 1 to 2 min or until fully wilted. Chop and set aside.

Assemble Lasagna: Preheat oven to 375 degrees.
Spray a 9 inch deep dish pie pan with cooking spray. Spread 1/3 meat mixture at the bottom of the pie dish followed by one crust. Top the crust with 1/3 more of meat mixture, half of the cottage cheese mixture, half the spinach, 2 tbsp of basil, 2 tbsp of fresh parmesan cheese, and 1/2 cup of  mozzarella cheese.

Top with the second crust. Spread 1/3 meat mixture, remaining cottage cheese mixture, remaining spinach, 2 tbsp of basil, 2 tbsp of parmesan cheese, and 1/2 cup of mozzarella.

Bake for 40 to 45 min or until warmed through. Remove from oven and let stand 10 min. Enjoy!

4 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving


* Here are some options for approved marinara sauces, but of course not limited to just these below. When choosing a sauce, it must have less than 5 g of Carbs per serving or 1/4 cup.  The lower the calories, the better:

Rao's Marinara Sauce
Hunt's Garlic and Herb Pasta Sauce
Trader Joes Traditional Pasta Sauce
Organico Bello Marinara Sauce

Prego No Sugar Added Marinara Sauce

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


Here is a low-carb crustless pizza recipe you can make in your slow cooker! Super easy to make and a real crowd pleaser! Perfect for tailgating or any get together!


But there is a secret ingredient! Underneath all that cheese and pepperoni, there are hidden veggies!


Cauliflower! It has a neutral flavor so it is a great veggie to sneak in! If you don't want to use cauliflower, feel free to use any veggie combo you like such as assorted bell peppers, mushrooms, or tomatoes. If you leave out the cauliflower, remember to add 1 more Green per serving to complete your Lean and Green meal! Enjoy!


Slow Cooker Pizza Casserole

Ingredients:
1 lb uncooked 95 to 97% lean ground beef ~ 12 oz cooked (2 Leans)
1 tsp garlic powder (2 Condiments)
3/4 tsp salt (3 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1 tsp dried oregano leaves (1 Condiment)
1 tsp dried basil leaves (1/2 Condiment)
2 cups roughly chopped fresh cauliflower (4 Greens)
1/4 cup fresh grated parmesan cheese (4 Condiments)
* 2 cups approved marinara sauce (8 Greens)
1 and 1/2 cups reduced fat shredded mozzarella cheese with
2 oz turkey pepperoni slices, divided (2 Leans)

Directions:
Over medium high heat, cook ground beef in a large skillet. Add garlic powder, salt, and pepper. Drain grease. Remove from heat.

Add dried oregano, dried basil, cauliflower, parmesan cheese, marinara sauce and 1 oz of turkey pepperoni that has been cut into fourths to the ground beef until combined. Pour into a slow cooker that has been sprayed lightly with cooking spray.

Cook on LOW for 4 to 6 hours.
Top with mozzarella cheese and additional 1 ounce of turkey pepperoni. Cook for an additional 30 min on HIGH or until cheese has melted.

4 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving

* Here are some options for approved marinara sauces, but of course not limited to just these below. When choosing a sauce, it must have less than 5 g of Carbs per serving or 1/4 cup.  The lower the calories, the better. I used Prego No Sugar Added Marinara Sauce for this recipe:

Rao's Marinara Sauce
Hunt's Garlic and Herb Pasta Sauce
Trader Joes Traditional Pasta Sauce
Organico Bello Marinara Sauce
Prego No Sugar Added Marinara Sauce


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

I am a big sloppy joes fanatic! They are so yummy so I was extremely excited to find this recipe at Masonfit.com. With some slight modifications, it is approved for the Medifast or Optavia plan! Check out his site for some delicious healthy recipes! 


I love the sweet and tangy flavors in this recipe! The sweetness comes from Walden Farms pancake syrup which is a great replacement for honey or maple syrup while you are trying to watch your waistline. The tang is from the yellow mustard and apple cider vinegar. If you are a fan of Carolina mustard bbq sauce, you need to try this recipe. I admit, at first I was skeptical about the flavor combination, but it was delicious!


I started off browning the ground beef in a skillet. Then added the sauce and stirred until combined. Heated on low for 4 to 5 min or until heated thoroughly.


They are wonderful as lettuce wraps!


But not without adding cheese first! Cheese on everything! Or eat it straight from a bowl! Topped with cheese of course!


Sweet and Tangy Sloppy Joes

Ingredients:
8.75 oz 93% lean ground beef, cooked and drained of fat (1 and 3/4 Lean)
1/4 cup reduced fat sharp cheddar cheese (1/4 Lean)

For the Sauce:
3 tbsp reduced sugar ketchup (3 Condiments)
1 tbsp yellow mustard (1 Condiment)
1/2 tbsp apple cider vinegar (1/8 Condiment)
1 tbsp Walden Farms pancake syrup (1/4 Condiment)
1/2 tsp chili powder (1 Condiment)
1/8 tsp salt (1/2 Condiment)

Directions:
Brown ground beef in a medium skillet over medium high heat. Drain fat and measure out 8.75 oz. Return to skillet. Save the rest for another use.

Combine sauce ingredients in a small bowl. Pour sauce over ground beef. Heat skillet over low heat. Stir until combined. Continue cooking for 4 to 5 min or until heated thoroughly stirring often.

Divide mixture in half and top each portion with 2 tbsp cheese.

2 Servings with
1 Lean and 3 Condiments per serving


Slightly adapted from Mason Woodruff

 Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

I am loving these quick and easy slow cooker meals! This Slow Cooker Green Chile Chicken is so delicious! It uses only a few ingredients, but has a ton of flavor and is absolutely amazing! Eat this creamy chicken served with your favorite veggies, as chicken tacos, on top of cauliflower rice, or in salads! It is so versatile! Double the recipe and freeze the other half for later because it makes a great freezer meal!


I had this Green Chile Chicken two ways for the past two nights! The first night I had it with jicama shells (1 Green for 2 shells) that I picked up at Whole Foods Market in the produce section. The tortillas are made from raw jicama sliced thin. They are very mild tasting, and have a nice, crisp texture which make them a great alternative to traditional taco shells or tortillas. Plus they hold fillings perfectly!

The second night I had the chicken over cauliflower rice. Both ways were really yummy! I will definitely be adding this to my regular rotation! Enjoy the recipe! 


Slow Cooker Green Chile Chicken

Ingredients:
2 lbs boneless, skinless, chicken breasts (4 Leaner)
2 (4 oz) cans chopped mild green chiles (2 Greens)
1 tsp garlic powder (2 Condiments)
1 tsp ground cumin (1 Condiment)
1/2 tsp Feast Mode Mexican Fusion (2 Condiments) 
Or 1/2 tsp chili powder (1 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
4 oz reduced fat cream cheese (4 Healthy Fats)
1/4 cup regular or light sour cream (4 Condiments)

Directions:
Place the chicken in the slow cooker. Cover the chicken with green chiles, garlic powder, cumin, chili powder, salt and pepper. Cover and cook on LOW for 4 1/2 hours.

When done, use forks to shred the chicken and mix with the juices. Stir the cream cheese into chicken and continue cooking for 30 more min on LOW. Then stir in sour cream until combined. Serve immediately.

*Freeze this meal for later! Place the chicken, chilies, and spices in a freezer safe ziploc bag. Label and freeze up until 6 months.

Thaw bag in fridge. Empty the bag into the slow cooker. Cook on Low 4 to 5 hours. 30 min before serving, shred the chicken and add the cream cheese. Continue cooking for 30 more min. Stir in sour cream at the end. Enjoy!

4 Servings (about 1 cup) with
1 Leaner, 1/2 Green (still need 2 1/2 Greens more such as 1 1/4 cup cauliflower rice), 3 Condiments, and 1 Healthy Fat per serving



Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Who likes Chinese takeout? I DO!!!

Here is a healthier and tastier version of Cashew Chicken that comes straight from the slow cooker! 


Start off by cutting the chicken breasts into 1 inch pieces and then browning the chicken in a large skillet sprayed with cooking spray for about 3 to 4 min. Then add the chicken to a slow cooker along with the sauce. Cook on LOW for only 2 1/2 to 3 hours. This allows the chicken to marinate and absorb the yummy sauce while cooking.

You could always place whole chicken breasts in the slow cooker (skipping the browning step) with the sauce and cook for a longer amount of time, but this results in shredded chicken. Shredded chicken would be delicious on salads or lettuce wraps!


When the chicken is done cooking, divide into 3 portions with the sauce and garnish with cashews and thinly sliced green onions. There won't be a lot of sauce, but it makes yummy marinated chicken! Just make sure you do not overcook the chicken to prevent dryness. I chose to add the cashews at the end to individual portions for two reasons. I prefer the cashews to be crunchier when adding it as a garnish. Plus, it is easier to keep count of the correct portion size (1/3 ounce is 1 Healthy Fat) of the cashews when their not already mixed into the dish.

I served this dish with 1 1/2 cups of Trader Joe's fried cauliflower rice (3 Greens) and it was a delicious combination! Enjoy!


Slow Cooker Cashew Chicken

Ingredients:
1 1/2 lbs or 24 oz raw chicken breasts, cut into 1 inch pieces (3 Leaner)

For Sauce:
1/4 cup lite soy sauce (4 Condiments)
2 tbsp reduced sugar ketchup (2 Condiments)
2 tbsp rice wine vinegar (1/2 Condiment)
1 packet of stevia or sweetener of choice (1 Condiment)
1 tsp minced garlic (1 Condiment)
1/4 tsp ground ginger (1/2 Condiment)

Garnish:
1 ounce cashews, chopped (3 Healthy Fats)
Sliced green onions ~ optional but subtract from your Greens if using

Directions:
Spray a non-stick skillet with cooking spray and season chicken with salt and pepper, if desired. Brown chicken in skillet, stirring occasionally for about 3 to 4 min. It will continue to cook in the slow cooker. Add chicken to the slow cooker.

Make the sauce. Combine soy sauce, ketchup, vinegar, sweetener of choice, garlic and ginger in a small bowl. Pour the sauce over chicken. Gently toss chicken with sauce to coat. Cook on LOW for 2 1/2 to 3 hours. Since the chicken is browned in the skillet first, it doesn't need a lot of time in the slow cooker. This method results in moist cubed chunks of chicken. If you want the chicken to be shredded in texture, you can use whole raw chicken breasts and cook on HIGH for 4 hours or LOW for 8 hours. Then shred the chicken with a fork after cooking.

Garnish with 1/3 ounce of chopped cashews and sliced green onions per serving. Serve immediately. Enjoy!

3 Servings with
1 Leaner, 3 Condiments, and 1 Healthy Fat per serving

*Add 3 Greens to complete your Lean and Green meal. 1 1/2 cups of grated cauliflower or 1 1/2 cups of steamed tri -color cabbage are great options!


Slightly adapted from Damn Delicious

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

I absolutely love Fall and with Fall comes all those delicious warm soup recipes! This slightly adapted low carb recipe is from Beyer Beware Mother Running on Empty and it is absolutely delicious! I decreased the amount of cream cheese used in the recipe and added plain Greek yogurt which allowed the soup to remain creamy without adding all the fat and calories. I also added Hidden Valley ranch seasoning mix which blended so nicely with the taco seasoning and plain Greek yogurt. I topped it with a little bit of sharp cheddar cheese and some chopped cilantro! It was pretty amazing! This recipe makes 5 large servings plus you can enjoy 2 additional Greens on the side! I had a cup of  mini bell peppers from the air fryer. So yummy! Enjoy!


Crock Pot Beef Taco Soup

Ingredients:
2 lbs 95 to 97% lean ground beef (4 Leaner)
5 ounces reduced fat cream cheese (5 Healthy Fats)
3/4 cup low fat plain Greek yogurt (1/2 Leaner)
2 (10 ounce) cans Rotel (5 Greens)
1 tbsp low sodium taco seasoning (6 Condiments)
2 tsp Hidden Valley ranch seasoning mix (4 Condiments)
4 cups low sodium chicken broth (4 Condiments)
5 tbsp fresh cilantro, chopped (1/3 Condiment)
1/2 cup reduced fat cheddar cheese, shredded (1/2 Lean)

Directions:
Brown ground beef until fully cooked.
While meat is cooking, place cream cheese, Rotel tomatoes, taco seasoning and ranch seasoning in the slow cooker.
Drain grease from meat and put the meat in the slow cooker.
Stir to combine meat with cream cheese and Rotel.
Pour chicken broth over meat mixture.
Cook on LOW for 4 hours or on HIGH for 2 hours.
Before serving, stir in Greek yogurt.
Divide portions into 5 servings (about 2 generous cups per serving).
Add cheddar cheese (almost 2 tbsp per bowl) and garnish with cilantro (1 tbsp per bowl), if desired.

5 Servings with
1 Leaner, 1 Green, 3 Condiments and 1 Healthy Fat per serving
*Add 2 more Greens to complete your Lean and Green meal


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


This is an easy dish to throw together on those busy hectic days! A wonderful weekday meal! You got to love those skillet meals! Super easy and quick to make, but yet so yummy requiring only a few ingredients! You can always change out the peppers to veggies of your choice or add more veggies to the dish since you still have 1 and 1/2 more Greens to complete your Lean and Green meal. Delish!


Start off with chopping your peppers and onions. Then saute in a pan with olive oil until onions are translucent and peppers are soft. Then add the ground beef and continuing cooking until cooked through.


I did not drain the meat because there wasn't much fat since I used a leaner beef. Next, add the chopped cauliflower and spices. Continue cooking until cauliflower is tender.


Add cheese on top of the ground beef and cauliflower mixture. Lower the temperature to low and cover the skillet with a lid. Allow the cheese to melt. 


Divide into 4 equal portions, about 1 cup each serving. Add 1 1/2 Greens of your choice on the side such as 3/4 cup roasted zucchini! Enjoy!


Ground Beef Cauliflower Hash

Ingredients:
2 1/2 cups frozen cauliflower, defrosted, drained and chopped (5 Greens)
1/2 cup bell peppers of your choice, chopped (1 Green)
1/4 cup onion, chopped (4 Condiments)
1 lb 95 to 97% lean ground beef (2 Leaner Leans)
2 cups reduced fat sharp cheddar cheese (2 Leans)
3/4 tsp garlic powder (1 1/2 Condiments)
3/4 tsp salt, use less if desired (3 Condiments)
1/4 tsp black pepper (1/2 Condiment)
2 tsp olive oil (2 Healthy Fats)

Directions:
Heat oil in a large skillet over medium high heat.
Add onions and peppers and cook until onions are translucent and peppers are tender for about 3 to 4 min.
Add ground beef and cook until cooked through.
Add cauliflower, garlic, salt and pepper. Cook until cauliflower is tender.
Add cheddar cheese on top of the cauliflower and beef mixture.
Turn heat to low, cover the pan with a lid and allow the cheese to melt.
Enjoy!

4 Servings (about 1 cup) with
1 Lean, 1 1/2 Greens, 2.25 Condiments, and 1/2 Healthy Fat per serving
(You still need 1 1/2 Greens more per serving)

*You can skip the cheese and make this a full Lean and Green meal with 2 Servings! You will need to lower the Condiments to a total of 6. Do this be decreasing the onion to 1 tbsp instead of 1/4 cup. This would give you 2 Servings with 1 Leaner, 3 Greens, 3 Condiments, and 1 Healthy Fat per serving.


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Looking for a meal that is ready in less than 20 minutes? Here you go! Shrimp seasoned with Cajun seasoning cooked in a cast iron skillet or heavy pan with assorted bell peppers, tomatoes, and grated cauliflower. Grated cauliflower allows this dish to be low carb instead of using rice. I used Trader Joes frozen cauliflower rice that I let sit on the counter for about 15 min as I prepared the rest of the ingredients. Throw everything in one skillet and dinner is done! I just love skillet meals! 


Cajun Style Shrimp Skillet

Ingredients:
1 tbsp light butter (1 Healthy Fat)
1 tbsp olive oil (3 Healthy Fats)
1 tsp minced garlic (1 Condiment)
18 oz raw shrimp, shells and tails removed (2 Leanest Leans)
1 1/4 tsp Cajun seasoning (5 Condiments)
1/2 cup assorted bell peppers, chopped (1 Green)
1/2 cup Great Value Italian diced tomatoes, canned (1 Green)
2 cups frozen cauliflower rice (4 Greens)

Directions:
Heat a large skillet with butter and oil over medium high heat until melted.
Add garlic and saute for about 1 min and then add the shrimp.
Sprinkle Cajun seasoning over shrimp and cook for about 4 min or until shrimp is cooked thoroughly.

Add bell peppers, diced tomatoes, and cauliflower rice to skillet for about 4 min or until heated thoroughly.

2 Servings with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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