This Loaded Cauliflower Bake 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!


Loaded Cauliflower Bake

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.

Makes 4 Servings
Each serving provides
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 turkey or chicken breast
5.25 ounces shrimp, tilapia or 99% ground turkey

Click Here to Print

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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 2 year old loves to eat these spaghetti squash pizza crusts! It is a great way for me to sneak those veggies in! I like to make quite a few at a time and store them in the freezer for up to 2 months!


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.

Makes 1 Serving
Each serving provides
1/4 Lean, 2 Greens, and 2 Condiments

Click Here to Print


Chicken Margherita Pizza:

Ingredients:
1 spaghetti squash crust (1/4 Lean, 2 Greens, 2 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 (1/2 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.

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 2 1/2 Condiments

Click Here to Print


Sweet Italian Sausage Pizza:

Ingredients:
1 spaghetti squash crust (1/4 Lean, 2 Greens, 2 Condiments)
1/2 cup Great Value Italian diced tomatoes, blended (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 (1/2 Condiment)

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

Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, and 2 1/2 Condiments

Click Here to Print

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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:

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 and 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 Leaner)
1/2 cup 2% Plain Greek yogurt (1/3 Leaner)
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 the ingredients in a medium sized bowl. Refrigerate until ready to serve. Split the chicken salad in half and serve with your favorite Greens!

 Makes 2 Servings
Each serving provides
1 Leaner, 2 1/3 Condiments and 1 Healthy Fat

 Click Here to Print 

Try serving this avocado chicken salad with the Cali'flour foods flatbreads to make a sandwich! Here is the break down to make a full Lean and Green meal:
2 baked Cali'flour Foods flat breads (1/3 Lean, 2 Greens)
1/3 of the Avocado Chicken Salad recipe, about 2/3 cup (2/3 Lean, 1.5 Condiments). Serve with 1 Green such as 2.6 oz mini sweet bell peppers. Use them as your "chips".

Use code Sandy to save 10% off your order!

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


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 added 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 spinach or 1 1/2 cups baby kale, 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 spinach or 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.

Makes 3 Servings
Each serving provides (about 1 1/3 cup)
1 Lean, 3 Greens, and 3 Condiments


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Looking for another way to eat those mashed potatoes?

These Garlic Potato Pancakes are delicious and make the mashed potato fueling even yummier and a little bit more exciting! They are slightly crispy on the outside, but still has the soft creamy texture of mashed potatoes on the inside.


I added 1/4 cup of reduced fat cheese, but it isn't necessary. I just happen to think cheese makes everything better! You could also add 1 tbsp of Kraft reduced fat grated parmesan cheese (1/2 Condiment) if you are looking to jazz it up without using your Lean. Both ways are delicious!

When you combine the ingredients, it will look runny. Don't worry! It will thicken up! Just let it sit for 5 minutes. Pour the mixture in the skillet and enjoy these yummy potato pancakes!


Garlic Potato Pancakes

Ingredients:
1 Garlic Mashed Potatoes (1 Fueling)
1/4 tsp baking powder (1/2 Condiment)
1/4 cup reduced fat cheese, optional (1/4 Lean)
1/2 cup water

Directions:
Combine mashed potatoes, baking powder, water and cheese.
Let stand for 5 minutes so mixture can thicken up.
Lightly spray a cast iron skillet with cooking spray.
Heat skillet over medium heat.
Spoon mixture onto skillet forming two pancakes.
Cook for a few minutes and then flip the pancakes to cook the other side.
Serve with a tbsp of reduced sugar ketchup or 2 tbsp sour cream!

Makes 1 Serving
Each serving provides
1 Fueling, 1/2 Condiment, and 1/4 Lean (if using cheese)

Additional Condiments:
1 tbsp Heinz Reduced Sugar Ketchup is 1 Condiment
1 tbsp sour cream ~ regular or light (1 Condiment)
2 tbsp sour cream is 1 Healthy Fat


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Here is a delicious quiche recipe perfect to serve for Easter brunch! It is  packed with spinach and lots of lean protein to make this a delicious filling meal!


Spinach Cheddar Quiche

 Ingredients:
6 eggs (2 Lean)
 10 ounces frozen chopped spinach, thawed and well drained or 1 1/2 cups cooked spinach (3 Greens)
 1 cup unsweetened almond or cashew milk (1 Condiment)
 1 cup 2% sharp cheddar shredded cheese (1 Lean)
 1/4 tsp salt (1 Condiment)
 1/4 tsp pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/4 tsp onion powder (1/2 Condiment)
 1/4 cup reduced fat feta cheese ** (2 Condiments)

 Directions:
Preheat oven to 350 degrees. Spray a small skillet with non-stick cooking spray. Add spinach and cook for about 5 minutes or until excess moisture is removed. Remove from heat and let cool. In a bowl, whisk eggs, and unsweetened almond or cashew milk together. Stir in cheddar cheese and cooked spinach. Add salt, pepper, garlic powder, onion powder and feta cheese.

Grease a 9 inch pie dish. Add egg mixture. Bake for 45 minutes or until knife inserted in the center comes out clean. Remove and let cool in pie dish for 5 minutes before slicing and serving.

 3 Servings (1/3 of quiche) with
1 Lean, 1 Green (still need 2 more per serving), and 2 Condiments per serving

** If you can't find reduced fat feta, use 1/4 cup regular feta as 4 Condiments. Or try 1/4 cup freshly grated parmesan cheese which is also 4 Condiments. This would give you 2.5 Condiments per serving instead of 2 Condiments per serving.



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