Summer is coming! With Summer comes an abundance of delicious yummy veggies! One of my favorite summer veggies is zucchini! If you haven't tried zucchini noodles, then you are missing out! It is a great alternative to pasta without all the carbs and calories. Plus they are super duper easy to make!


My favorite way to spiralize is with my Paderno Spiralizer. I love this kitchen gadget and have had it for over 5 years! It is simply amazing! It makes spiralizing so quick and easy and clean up is a breeze. You can find them on Amazon.


Once you start spiralizing, zoodle dishes will be a cinch to throw together! This particular recipe is exceptionally easy to prepare, but it is also one of my favorites. A few added ingredients makes this dish light, refreshing and perfect for Summer!

Melt butter in a large pan and add fresh minced garlic. Then add zucchini noodles and tomatoes and cook for a few minutes. Add parmesan cheese, basil and seasonings if desired. Serve it with your favorite Leaner or Leanest Lean such as chicken breasts or shrimp. A super fast delicious Lean and Green meal! Enjoy!


Garlic Parmesan Zucchini Noodles

Ingredients:
1 1/4 cup spiralized zucchini (2 1/2 Greens)
1/4 cup cherry tomatoes, cut in half (1/2 Green)
1 tbsp light butter, such as Land O' Lakes 
light butter with canola oil  (1 Healthy Fat)
1 clove garlic, minced (1 Condiment)
1 tbsp Kraft grated parmesan cheese (1 Condiment)
1/4 tsp dried basil or fresh basil (1/8 Condiment)
1/8 tsp salt (1/2 Condiment)
dash of fresh ground pepper

Directions:
Heat a large pan over medium high heat.
Melt butter and add garlic. Cook garlic until fragrant.
Add zucchini noodles and tomatoes.
Cook until tender, about 2 to 3 min.
Do not overcook or the zucchini will get mushy.
Remove the pan from the heat. 
Add parmesan cheese and basil.
Season with salt and pepper, if desired.

1 Serving with 3 Greens, 1 Healthy Fat, and 3 Condiments
(Add your protein to complete your Lean and Green meal)



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🇲🇽 ️Cinco de Mayo💃 is tomorrow, but we are celebrating early with this pizza! Mexican style pizza! Seasoned taco meat with shredded Mexican cheese, jalapenos and Trader Joe's Cilantro Dressing!


Don't have a Trader Joe's by you? Oh.... I feel so bad for you because this dressing is amazing and tastes wonderful on Mexican style dishes! It i s only 45 Calories and 2 grams of Carbs for 2 tbsp! What's not to love?


Spread a tbsp of the dressing on the pre-baked and cooled crust. Add seasoned taco meat, cheese, and jalapenos. Bake until cheese has melted. Top with green onions and more Cilantro Dressing! So delicious! A quick and easy dinner!

Click HERE to order my favorite pre-made cauliflower crusts! They are delicious and come in a variety of flavors that are approved on the 5 & 1 plan! Spicy Jalapeno, Sweet Red Pepper, Original Italian and now Plain! Only the Plant Based Italian isn't approved. The ENTIRE Lite crust counts as 1/2 a Lean and 3 Greens so stock up when you see specials going on because they last up to 9 months in the freezer!

Have a wonderful and safe weekend everyone!


Mexican Style Pizza

Ingredients:
1 Lite Cali'flour Foods Crust * (1/2 Lean, 3 Greens)
1.5 oz 93% ground beef seasoned with taco seasoning 
(1/4 Lean)
1/4 cup reduced fat Mexican style cheese, shredded (1/4 Lean)
2 tbsp Trader Joe's Cilantro Dressing, divided (2 Condiments)
Green onions and jalapenos for garnish, if desired

Directions:
Preheat oven to 400 degrees. Place pizza on a pizza screen or vented pan. Bake for 10 minutes. Let cool for at least 10 minutes.
Spread 1 tbsp of Cilantro Dressing over crust. The dressing is thin so it doesn't need much! Sprinkle seasoned ground beef, cheese, and jalapenos over crust. Bake for 5 to 6 minutes or until cheese has melted. Garnish with green onions if desired and additional 1 tbsp of Cilantro Dressing.

1 Serving with
1 Lean, 3 Greens, and 2 Condiments for the entire pizza

 * The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.

Click Here to Print

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I am in love with my air fryer! I have been using it almost every day for our family meals because it cooks faster than a conventional oven and clean up is minimal. I have been using it for roasting a variety of veggies such as sweet bell peppers, cabbage, green beans, broccoli, as well as chicken breasts, pork chops, steak and now shrimp! They are definitely worth the investment!


For this shrimp recipe, I used a combination of almond flour, unsweetened coconut flakes and spices. Feel free to change out the spices to the spices of your choice!


Dip the shrimp in egg whites. Then place the shrimp in the almond flour coconut mixture. I used a medium sized bowl and tossed the shrimp around until it was coated as evenly as possible. Then place the shrimp in the air fryer. Spray lightly with cooking spray. Cook at 400 degrees for 4 min and then flip the shrimp to the other side. Spray lightly with cooking spray and cook for an additional 4 more min. Delicious lightly breaded shrimp without all the oil! I served it with 2 tbsp of Trader Joes Green Goddess Dressing as 1 Condiment! Sooo delicious! Enjoy!


Air Fried Coconut Shrimp

Ingredients:
9 ounces raw shrimp, shell and tails removed (1 Leanest Lean)
1 1/2 tbsp almond flour (1 Healthy Fat)
1 1/2 tbsp unsweetened shredded coconut (1 Healthy Fat)
1 tsp McCormick Perfect Pinch Fiesta Citrus salt free seasoning (2 Condiments)
1 egg white

Directions:
Combine almond flour, unsweetened coconut, and seasonings in medium sized bowl. 
Dip raw shrimp in egg white and add to a almond flour coconut mixture and toss to coat.
Place shrimp in air fryer and spray lightly with cooking spray. 
Cook for 400 degrees for 4 min.
Open the basket and flip shrimp to the other side.
Spray lightly with cooking spray.
Cook for an additional 4 min or until crisp.
Do not over cook shrimp or they will be dry.
I sprinkled Trader Joe's 21 Seasoning Salute over cooked shrimp to finish it off. Enjoy!

1 Serving with 1 Leanest Lean, 2 Healthy Fats, and 3 Condiments

*You could also bake the shrimp at 400 degrees for 15 to 20 min, flipping halfway through.


Click Here to Print

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Being a girl from the South, I love BBQ so this is one of my favorite pizzas!


Delicious grilled chicken, cheddar cheese and BBQ sauce makes this one heck of a pizza! Adding teriyaki sauce to the BBQ sauce makes it even better!


This is my favorite sugar free BBQ sauce! You can find it online at Netrition. The best part about this pizza? You can eat the entire thing! Enjoy!


Teriyaki BBQ Chicken Pizza

Ingredients:
1 Lite Cali'flour Foods crust * (1/2 Lean, 3 Greens)
1.5 ounces cooked chicken breasts, diced (1/4 Lean)
1/4 cup reduced fat sharp cheddar cheese (1/4 Lean)
2 tbsp sugar free BBQ sauce (2 Condiments)
1 tsp teriyaki sauce (1 Condiment)

Directions:
Preheat oven to 400 degrees.
Place crust on a vented pan and bake 10 min.
Let cool at least 5 to 10 minutes.
Sprinkle chicken on cooled crust. Then add cheese.
Combine BBQ sauce and teriyaki sauce in a small bowl. 
Drizzle over pizza.
Bake for 5 to 6 min or until cheese has melted.
Let cool for 5 min.


1 Serving with
1 Lean, 3 Greens, and 3 Condiments for the entire pizza

* The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


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Quesadillas

Ingredients:
1 Lite Cali'flour Foods crust * (1/2 Lean, 3 Greens)
1/2 cup 2% Mexican style cheese  ~ 3 to 6 g fat per oz (1/2 Lean)
2 tbsp sour cream (2 Condiments)
1 ounce jalapenos, jarred (1 Optional Snack)
1 tbsp red salsa (1 Condiment)

Directions:
Defrost cauliflower crust on the kitchen counter for 5 minutes.
Cut crust in half.
I used a quesadilla maker but if you do not have one, 
you can use the skillet method.
Spray a small non-stick skillet with cooking spray.
Over medium heat, place half the crust on the skillet.
Place cheese on half the crust and then place other half of crust 
over the crust and cheese.
Cook for a few minutes on each side or until cheese has melted.
Serve with sour cream, jalapenos, and salsa.

1 Serving with
1 Lean, 3 Greens, 3 Condiments , and 1 Optional Snack for the entire crust

* The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


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Chicken Ranch Pizza

Ingredients:
1 Lite Cali'flour Foods Crust * (1/2 Lean, 3 Greens)
1.5 oz Rotisserie style chicken breasts, chopped (1/4 Lean)
1/4 cup reduced fat mozzarella cheese (1/4 Lean)
1 1/2 tbsp Bolthouse Classic Ranch Dressing (3 Condiments)
Garnish: Green onions, sliced

Directions:
Preheat oven to 400 degrees.
Place crust on a vented pan and bake for 10 min.
Let crust cool 5 to 10 min.
Spread ranch dressing over crust.
Add chicken and cheese.
Bake for 5 to 6 minutes or until cheese has melted.
Garnish with sliced green onions if desired.

1 Serving with
1 Lean, 3 Greens, and 3 Condiments for the entire pizza

 * The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.


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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 or a leaner roast such as rump roast or bottom round 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.

Makes 8 Servings (about 1 cup each)
Each serving provides
1 Lean, 1/2 of a Green, and 2 Condiments

To make the mashed cauliflower:

Ingredients: 
5 cups of cooked cauliflower florets ~ reserving a little of the cauliflower liquid from cooking (10 Greens)
2 wedges of light garlic and herb laughing cow cheese (2 Condiments)

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. 

Makes 4 Servings 
Each serving provides
2 and 1/2 Greens and 1/2 Condiment per Serving

Subtract salt and pepper from your Condiments

Click Here to Print

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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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