Looking for a delicious freezer meal? This Slow Cooker Tex Mex Beef recipe makes 8 servings! Because it is a slow cooker recipe, it is so easy to put together. You literally throw everything in the slow cooker and you will have a hot meal waiting for you by the end of the day! Save 4 portions for the family or for you to eat during the week and freeze the other 4 portions for a later date!


I used these meal prep containers from Amazon to store the other 4 portions. They are freezeable, dishwasher safe and microwave safe but don't put them in the oven! I already made that mistake once!


Planning your meals does not have to be hard. Freezer meals are great to have on hand when you are starving and are just too busy to cook. No straying off plan and grabbing those snacks in the pantry because you are prepared with healthy nutritious options!


I served this beef with mashed cauliflower, but it would be wonderful over riced cauliflower as well. Don't like cauliflower? That's okay! Serve this with your favorite veggies! You will need 2 and 1/2 servings of Greens per serving.

Hope you enjoy and happy cooking!


Slow Cooker Tex Mex Beef

Ingredients:
3 1/2 pounds chuck roast (8 Leans)
1 tsp salt (4 Condiments)
1 tsp ground black pepper (2 Condiments)
2 cups beef broth (2 Condiments)
1 (14.5 oz) Great Value fire-roasted diced tomatoes with garlic (3 1/2 Greens)
1/4 cup green chilies, canned (1/2 Green)
1/2 tsp onion powder (1 Condiment)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp smoked paprika or regular paprika (1 Condiment)
1 tbsp ground cumin (3 Condiments)
1 tsp chili powder (2 Condiments)

Directions:
Sprinkle beef with salt and pepper.
Pour broth, tomatoes, and chilies over beef.
Stir in onion powder, garlic powder, smoked paprika, and cumin.
Cover and cook on LOW for 8 hours.
Shred beef with a fork. Do not discard liquid. 
Stir beef with liquid. 
It will be kind of soupy, but it goes well with mashed cauliflower or cauliflower rice.
Divide into 8 one cup portions.

8 Servings (about 1 cup each) with 1 Lean (5 ounces), 1/2 Green, and 2 Condiments per Serving

To make the mashed cauliflower:

Ingredients: 
2 and 1/2 cups of cooked cauliflower florets 
(reserving a little of the cauliflower liquid from cooking)
1 wedge of light garlic and herb laughing cow cheese 

Directions:
In a medium size bowl, add cauliflower, laughing cow cheese and about a tbsp of the reserved cauliflower liquid. 
Blend with an immersion blender or mash with a potato masher. 
Salt and pepper to taste. 

2 Servings with 2 and 1/2 Greens and 1/2 Condiment per Serving
(Subtract salt and pepper from your Condiments)




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 love Kalyn's Kitchen! I have been following her for a very long time! Can you believe she has been around since 2005? Pretty amazing! What I love most about her blog is that she focuses on low carb, gluten free, low-glycemic recipes! Perfect for the carb-conscious individual! 


I have so many favorite recipes from her website, but this Twice Baked Cauliflower recipe is an absolute must try! It is rich, decadent, and packs tons of flavor! The sour cream and cream cheese help make the cauliflower incredibly creamy!


Start off by boiling your cauliflower until tender, but not overly soft.


Drain the cauliflower and mash with a potato masher. Leave some chunks so that it resembles lumpy mashed potatoes.


Add turkey bacon, green onions, cream cheese, sour cream, cheddar cheese and parmesan cheese to the mashed cauliflower.


Stir until everything is well blended.


Spread the mixture in a small casserole dish.


Sprinkle the remaining cheddar cheese, turkey bacon and some extra green onions if desired.


Bake 20 minutes covered with foil (or lid); until hot and bubbly. Remove the foil and bake an additional 5 minutes or until cheese has melted.


You will have 4 delicious servings! Look at all of that cheesy goodness!


 Serve this side dish with 3/4 of a Lean and another Green and you will have one delicious Lean and Green meal! Enjoy!


Twice Baked Cauliflower
(Slightly adapted from Kalyn's Kitchen)

Ingredients:
4 cups cauliflower florets
3 ounces reduced fat cream cheese, cubed
1/2 cup sour cream
1/4 cup green onion, sliced
1/4 cup Kraft reduced fat parmesan cheese
6 slices turkey bacon, cooked and crumbled
1 cup reduced fat sharp cheddar cheese, divided

Directions:
Preheat oven to 350 degrees. 
Lightly spray a glass casserole dish with non-stick cooking spray. 
Place cauliflower in a large pot of boiling water and cook until cauliflower is tender.
Drain well and mash with potato masher, leaving some  chunks.
Add 3/4 of the bacon, green onions, cream  cheese, sour cream, 1/2 cup cheddar cheese and Parmesan to the mashed cauliflower. 
Spread mixture evenly in a small glass casserole dish. 
Sprinkle with remaining 1/2 cup of cheddar cheese and reserved bacon. 
Bake 20 minutes covered or until hot and bubbly. 
Remove the lid and bake an additional 5 minutes or until cheese has melted.
Serve warm.

*This reheats very well and can be frozen and thawed in the fridge, then reheated.


4 Servings with 1/4 Lean, 2 Greens, and 3 Condiments per Serving


Serve this side dish with an additional Green and 3/4 Lean such as:

3.75 ounces of 93% ground beef, steak, or pork
4.5 ounces of grilled chicken breasts
5.25 ounces shrimp, tilapia or 99% ground turkey




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.

You all know how much I love pizza! Traditional pizza, cauliflower pizza, meatza pizza! I love them all, but now I have another favorite pizza crust to add to the collection! Spaghetti squash pizza crusts! I have no idea why I waited so long to make them! They are absolutely delicious! One bite of this crust and you will be hooked! It is low carb, gluten free and makes a healthier alternative crust.


My favorite way to cook spaghetti squash is by roasting it. First I cut it in half lengthwise. Then scoop out the strands and seeds with a spoon. Spray lightly with olive oil cooking spray. Bake for 45 to 50 min at 375 degrees with the halves facing down. Let cool, and use a fork to scrape the flesh to form strands. You can also cook spaghetti squash in the microwave, slow cooker, or instant pot, but roasting is my favorite method.


The spaghetti squash strands are pretty sturdy and meld together to form a yummy crust. My biggest piece of advice is to squeeze out as much liquid as possible after cooking the spaghetti squash. Removing the liquid will result in a firmer crust. 

You can remove the liquid by placing the spaghetti squash strands in a strainer. Then place a bowl on top of the squash, pressing down to allow the liquid to drain. Fold the strands into the middle of the strainer, and repeat. Or you could use a clean dish cloth (not terry cloth) or cheesecloth and twist to remove liquid.


Add 1 cup of spaghetti squash to a small bowl with egg whites, parmesan cheese, mozzarella cheese, oregano and garlic powder. Stir until combined.


Line a baking sheet with parchment paper (not waxed paper) and lightly spray with cooking spray. Pour spaghetti squash mixture onto parchment paper and form a thin circle. I flatten and shape the circle with my hands. Don't be afraid to get your hands dirty!


Bake for 25 minutes. Carefully peel back the crust and flip to cook the other side for an additional 10 minutes. Then add your toppings!


For the chicken margherita pizza, I didn't add marinara sauce since I was using delicious tomato slices. I sprinkled mozzarella cheese on top of the crust.


Then added chicken, tomato slices, and fresh basil.


Baked it for 5 to 6 minutes or until cheese has melted. I sprinkled fresh ground black pepper to finish it off!


Amazing guilt-free pizza!


Check out that crust! They are also freezable! Place cooled crusts in a ziploc bag, remove air, and store in the freezer up to 2 months. Remove them from the freezer the night before and place in the fridge to defrost overnight. Put your favorite toppings on the pizza and bake!


Another pizza variation! Sweet Italian Sausage Pizza! Printable recipe below!


Spaghetti Squash Pizza Crusts

Ingredients:
1 cup spaghetti squash, cooked (2 Greens)
2 tbsp egg whites or egg beaters
1/4 cup reduced fat mozzarella cheese (1/4 Lean)
1 tbsp grated Kraft reduced fat parmesan cheese (1 Condiment)
1/4 tsp Oregano (1/2 Condiment)
1/8 tsp garlic powder (1/4 Condiment)

Directions:
Preheat oven to 400 degrees.
Line a baking sheet with parchment paper and spray lightly with cooking spray.
Combine spaghetti squash, egg whites, mozzarella cheese parmesan cheese, oregano and garlic powder in a small bowl.
Spread spaghetti squash mixture on parchment paper, forming a thin circle.
Bake for 25 minutes and carefully flip the crust. Continue baking an additional 10 more minutes.
Top crust with your favorite toppings and bake an additional 5 to 6 minutes or until cheese has melted.

1 Serving with 1/4 Lean, 2 Greens, and 1.75 Condiments




Chicken Margherita Pizza:

Ingredients:
1 spaghetti squash crust (1/4 Lean, 2 Greens, 1.75 Condiments)
1.5 ounces grilled chicken (1/4 Lean)
1/2 cup reduced fat mozzarella cheese (1/2 Lean)
1/2 cup or 90 grams tomato, sliced (1 Green)
1/4 cup fresh basil, chopped (.50 Condiment)

Directions:
Preheat oven to 400 degrees.
Top spaghetti squash crust with cheese and chicken.
Top pizza with sliced tomatoes (no need to add tomato sauce).
Sprinkle fresh basil over pizza.
Bake for an additional 5 to 6 minutes or until cheese has melted.

1 Serving with 1 Lean, 3 Greens, 2.25 Condiments




Sweet Italian Sausage Pizza:

Ingredients:
1 spaghetti squash crust (1/4 Lean, 2 Greens, 1.75 Condiments)
*1/4 cup Rao's marinara sauce or any approved sauce (1 Green)
1.5 ounces Jennie-O Sweet Italian turkey sausage (1/4 Lean)
1/2 cup reduced fat mozzarella cheese (1/2 Lean)
1/4 cup fresh basil, chopped (.50 Condiments)

Directions:
Preheat oven to 400 degrees.
Top spaghetti squash with marinara sauce.
Add cheese and sausage.
Sprinkle fresh basil over pizza.
Bake for an additional 5 to 6 minutes or until cheese has melted

1 Serving with 1 Lean, 3 Greens, and 2.25 Condiments




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 avocado chicken salad is pretty amazing! I was a little surprised on how much I really enjoyed it. I mean come on... it's just chicken salad ... well chicken salad that is all jazzed up! We all know the combination of avocado, lime and cilantro go great together. Add some Greek yogurt instead of mayo and it makes a fabulous Lean! Serve with your favorite Greens and you have a complete Lean and Green meal. Yum! Talk about a fiesta in my mouth!


I grilled some chicken breasts and cut them into bite size pieces. Measure out 10 oz of cooked chicken. You can also use a whole rotisserie chicken from the grocery store. Use the breast of the chicken with skin and bones removed.


Then I added the avocado and used my food scale to measure out 3 oz. Buy them ripe with some give to the touch. If you plan on using them in a few days later, buy them firm and then put them in a brown paper bag to ripen.

Here is a great tutorial on how to cut and peel an avocado:


In a nutshell:
Grip the avocado with one hand and use a knife to cut lengthwise around the seed. Open the two halves and you will see the pit. Use the knife to tap the pit gently until a cut is made and then twist the pit out of the avocado.

Then take  a small dinner knife and make a cross-hatch pattern in the avocado flesh making sure not to break through the avocado peel. Next, use a spoon to scoop out the pieces.


Add some chopped cilantro.


Then add fresh lime juice.

Add your seasonings.


Lastly, add the Greek yogurt to give it that creamy goodness without all the fat of mayo. Enjoy!


Avocado Chicken Salad

Ingredients:
10 oz finely diced chicken, about 2 cups but weigh for accuracy (1 2/3 Lean)
1/2 cup 2% Plain Greek yogurt (1/3 Lean)
3 oz chopped avocado (2 Healthy Fats)
1/2 tsp garlic powder (1 Condiment)
1/4 tsp salt (1 Condiment)
1/8 tsp pepper (1/2 Condiment)
1 tbsp + 1 tsp lime juice (2 Condiments)
1/4 cup fresh cilantro, chopped (1/4 Condiment)

Directions:
Combine all ingredients in a medium sized bowl. Refrigerate until ready to serve.


Split the chicken salad in half and serve with your favorite Greens!

2 Servings with 1 Lean, 2.37 Condiments and 1 Healthy Fat per serving


I don't know about you guys, but I have been craving Mexican food and I don't know why! Seriously BIG time!

Something with cheese... and lots of it!


I decided tacos sounded heavenly, but instead of taco shells I opted for taco skillet. Something quick and easy that I could throw all the veggies I had left over in the fridge in one big skillet!


This skillet meal is packed with tons of healthy veggies so you don't feel guilty eating it! I usually like making kale into chips in the air fryer, but today this kale is going into my taco skillet dinner!


Chop up the kale into little pieces. It looks like a lot of kale, but it will cook down to a small amount. It has lots of fiber and is filled with so many nutrients, vitamins, folate and magnesium so eat up! it's really good for you!


I also have some chopped bell peppers and zucchini. I love to use the red, or orange peppers because they are the sweetest and pack more nutrients than the green ones. Feel free to change out the veggies to your favorites. This recipe is so versatile! 


I used a lower sodium taco seasoning, but you can always make your own!


After cooking the ground beef and draining the fat, add your veggies and taco seasoning. Cook until the kale is wilted, about 5 minutes.


I poured the mixture into a 9 inch pie dish. Sprinkled cheese on top and placed it in the oven at 350 degrees for about 5 minutes until the cheese is melted. You could also sprinkle the cheese on top of the meat mixture in the skillet. Cover the skillet and let it melt that way.


Sprinkle sliced green onions on top as a garnish.


Enjoy this delicious guilt free Mexican dish packed with a chock full of healthy veggies! 


Cheesy Taco Vegetable Skillet

Ingredients:
14 oz lean 93% ground beef, 10 oz cooked (2 Leans)
1 cup assorted bell peppers, chopped (2 Greens)
10 oz can Rotel diced tomatoes with green chilies, do not drain  (2 1/2 Greens)
3/4 cup zucchini, chopped (1 1/2 Greens)
3 cups baby kale or spinach, chopped (3 Greens)
1 tbsp plus 1 tsp lower sodium taco seasoning (8 Condiments)
1 cup 2% reduced fat cheddar cheese (1 Lean)
Green onions to garnish

Directions:
In a large skillet, brown ground beef and drain cooked meat of excess fat.
Add bell peppers, tomatoes, zucchini and kale to ground beef.
Stir in taco seasoning and cook for about 5 more minutes or until spinach is fully wilted.
Sprinkle shredded cheese on top and cover pan allowing the cheese to melt or put the meat mixture in a 9 inch pie dish and place in the oven at 350 degrees for about 5 minutes until cheese has melted.

3 Servings with 1 Lean, 3 Greens, and 2.6 Condiments per serving (about 1 1/3 cup)




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.

Powered by Blogger.