This makes a quick and easy dinner the whole family will love! I used my favorite sausage, Al Fresco Chicken Sausage with broccoli and spiralized zucchini to throw this dish together in a matter of minutes! Then I added some alfredo sauce, garlic powder and parmesan cheese! I know this is almost too simple to post, but it was too delicious not too! Enjoy!


Quick Sausage Alfredo with Broccoli and Zucchini Noodles

Ingredients:
1/4 cup Bertolli Light Alfredo Sauce (2 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 tbsp reduced fat grated parmesan cheese (1/2 Condiment)
2 Al Fresco Andouille Chicken Sausage, sliced (1 Lean)
1 cup spiralized zucchini (2 Greens)
1/2 cup broccoli, cooked (1 Green)

 Directions:
Heat a medium sized skillet over medium high heat. Add sliced sausage and brown on both sides. Add spiralized zucchini, cooked broccoli and 1 tbsp of water to the pan. Saute for 2 min. Stir in alfredo sauce, garlic powder, and parmesan cheese until ingredients are coated with the sauce. Heat for another minute or until heated thoroughly.

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

Other sausage substitutes:
6 ounces Jennie-O Sweet Italian turkey sausage = 1 Lean
Gilbert Chicken Sausage: 2 links = 1 Lean
Al Fresco Sweet Italian: 2 links = 1 Lean


Read more »

Looking for a dish that is light, refreshing, plus quick and easy to make? This tuna salad is for you! It has all the flavors of Summer and then some! It boasts flavors of lime, cilantro, jicama and celery as added crunch!


I used a combination of jicama and celery to give the salad a nice crunch, but feel free to choose one, or the other, or both! Jicama is super crunchy, but has a slightly sweet delicate flavor. If you have a Trader Joe's near you, get the peeled, pre-cut jicama sticks for easy preparation and to save a lot of time.


Combine all the ingredients in a small bowl. Then stuff the tuna salad in a sweet bell pepper that has been sliced in half with seeds and membranes removed. Don't like bell peppers? Then don't use them. It is just as yummy to eat it straight out of the bowl! Just serve with two additional Greens.

The raw peppers will be crunchy so if you prefer soft cooked peppers, boil the pepper halves for about 5 minutes or until desired tenderness. The pepper halves are also great off the grill! Then stuff the peppers. Both ways are delicious!

Jicama Tuna Salad Stuffed Peppers

 Ingredients:
7 oz canned tuna, drained (1 Leanest)
1 1/2 Tbsp lite mayo (1 Healthy Fat)
1.5 oz oz avocado, chopped (1 Healthy Fat)*
1/4 tsp Trader Joe's chili lime seasoning or seasoning of choice (1 Condiment)
1 tsp dijon mustard (1 Condiment)
1 tsp lime juice (1/2 Condiment)
1/8 tsp fresh ground black pepper (1/4 Condiment)
2 tbsp fresh cilantro, finely chopped (1/8 Condiment)
1/4 cup celery (37.5 g), chopped (1/2 Green)
1/4 cup jicama (32.5 g), chopped (1/2 Green)
1 bell pepper (149 g) sliced in half lengthwise, top and membrane removed (2 Greens)

Directions:
Drain canned tuna and measure out 7 oz. Empty into a small mixing bowl and shred with a fork. Add mayo, avocado, chili lime seasoning or seasoning of choice, dijon mustard, lime juice, and black pepper. Mix well. Add cilantro, jicama, and celery. Mix until combined. 

 Stuff the two pepper halves with tuna mixture and enjoy! If you prefer your pepper halves soft rather than crunchy, boil your peppers in boiling water for 5 min or until desired tenderness or you can throw them on the grill.

* Don't like avocado? Use 3 tbsp light mayo and omit the avocado. This will count as 2 Healthy Fats.
Makes 1 Serving
Each serving provides:
1 Leanest, 3 Greens, 3 Condiments, and 2 Healthy Fat per Serving

Click Here to Print

Read more »
Looking for an easy side dish to serve with your Lean? These green beans are delicious and require only a few ingredients!


Green Beans Almondine

 Ingredients:
1 1/2 cups fresh green beans, washed and trimmed (3 Greens)
1/4 tsp garlic salt (1 Condiment)
dash of fresh ground black pepper, if desired
1 tsp sesame oil (1 Healthy Fat)
1 tsp lemon juice (1/2 Condiment)
1/2 oz sliced almonds (1 Optional Snack)

 Directions:
Place green beans in a medium sized skillet. Add enough water to just cover green beans. Bring to a boil and boil for 3 to 4 minutes. Drain and place green beans in an ice bath to stop the cooking process.

 Heat oven to 400°F. Place almonds in a single layer on a baking sheet and toast about 5 minutes or until fragrant and lightly golden, careful not to burn. Remove from oven.

 Add drained green beans back to skillet and heat over low heat. Add salt, pepper, sesame oil, and lemon juice tossing to coat. Stir in almonds and heat for a few min or until warmed thoroughly.

 1 Serving with
3 Greens, 1.5 Condiments, 1 Healthy Fat and 1 Optional Snack per Serving

 Serve with a Leaner (no additional Healthy Fat required) or Leanest Lean (1 additional Healthy Fat required)

Click Here to Print

Read more »
I was going through some old posts on my blog and realized this recipe was never published! This makes a yummy sweet and savory sauce perfect for pork chops using only two ingredients. Just in time for grilling season!


Maple Dijon Pork Chops

Ingredients:
2 tbsp Walden Farms pancake syrup (1/2 Condiment)
2 tsp Grey Poupon Country Style Dijon Mustard (2 Condiments)
1/4 tsp Mrs Dash Garlic and Herb Seasoning (1/2 Condiment)
8 oz pork chops, boneless ~ need 6 oz cooked (1 Leaner)

Directions:
Season pork chops with Mrs Dash seasoning or your favorite salt free seasoning and grill pork chops until done about 5 to 7 min on each side. Combine syrup and mustard in a small bowl and pour over grilled pork chops.

Makes 1 Serving with
1 Leaner and 3 Condiments
(add 3 Greens and 1 Healthy Fat for a complete Lean and Green meal)
Click Here to Print

Read more »
If you haven't tried this pizza yet, you are missing out! Make this Buffalo Chicken Pizza at your next get-together! It is sure to be a crowd-pleaser! These pre-made crusts are delicious! Low carb, high protein, clean ingredients, gluten-free, no fillers or additives... what's not to love? Link to order the crusts below! Check out their current specials!


The entire crust count as 1/2 a Lean and 3 Greens on the 5 and 1 Optavia or Medifast plan! Check them out and start enjoying a healthier pizza!


Buffalo Chicken Pizza

 Ingredients:
1 Lite Cali'flour Foods Crust *  (1/2 Lean, 3 Greens)
1/4 Cup reduced fat mozzarella cheese (1/4 Lean)
1.5 ounces skinless grilled chicken breast (1/4 Lean)
1 Tablespoon reduced fat cream cheese (1 Condiments)
3 Tablespoon Frank’s hot sauce, divided (1 1/2 Condiments)
1 Tablespoon reduced fat blue cheese or feta crumbles (1/2 Condiment)
Garnish: Green onions, sliced

 Directions:
Preheat oven to 400 degrees. Bake crust for 10 minutes.
Let cool for 10 minutes.
Combine chicken and 1 tbsp of Frank's hot sauce in a small bowl. Stir until combined. Set aside.
Mix cream cheese with remaining 2 tbsp of hot sauce until smooth.
Spread over cooled crust.
Add chicken and mozzarella cheese. Sprinkle blue cheese crumbles on top.
Bake for 5 minutes or until cheese has melted.
Garnish with sliced green onions, if desired.

 1 Serving with

1 Lean, 3 Greens, and 3 Condiments per serving

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

 Click Here to Print

Read more »
I am so excited for Friday Night Pizza Night because this pizza is absolutely delicious! I just love pizza in general but this one is quickly becoming a favorite of mine!


Instead of using typical marinara sauce, a thin layer of ricotta cheese is used at the base of the crust. A blend of mozzarella, feta and parmesan cheese is sprinkled on top along with fresh basil and Italian seasonings. Sooo good! This is another great way to use those yummy Lite Cali'flour Foods Crust! Everyone knows how much I love their crusts! Four delicious flavors are approved: Plain, Original Italian, Spicy Jalapeno, and Sweet Red Pepper! Check them out if you haven't already! If you have these crusts, go make this pizza! Enjoy!


White Pizza

Ingredients:
1 Lite Cali'flour Foods Pizza Crust * (1/2 Lean, 3 Greens)
1/4 cup part skim ricotta cheese (1/4 Lean)
1/4 cup reduced fat mozzarella cheese (1/4 Lean)
2 tbsp reduced fat feta cheese (1 Condiment)
1 tbsp grated reduced fat parmesan cheese (1/2 Condiment)
2 tbsp chopped fresh basil (1/4 Condiment)
1/2 tsp Italian Seasoning (1 Condiment)

Directions:
Preheat oven to 400 degrees.
Bake pizza crust for 10 min.
Let cool for at least 10 min. 
Cooling helps the crust crisp up more.
Thinly spread ricotta cheese on cooled crust.
Sprinkle mozzarella, feta and parmesan cheese on top.
Spread chopped basil and Italian seasoning on top of cheese.
Bake for an additional 5 to 6 min or until cheese has melted.


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.


Read more »

I am a HUGE fan of chicken salads, especially during the hot Summer months or when you just don't feel like cooking! Leave the heat outside and not in the kitchen! This has got to be one of my favorite chicken salad recipes! Jalapeno Popper Chicken Salad! It's a fun twist on traditional jalapeno poppers made into a chicken salad. They are quick and easy to throw together and they taste delicious!


This dish is also great to take to those potlucks or BBQ get-togethers you keep getting invited to but don't know what to bring. This is a definite crowd pleaser. And although... this recipe is called jalapeno popper chicken salad, it really isn't that spicy so don't let the name fool you.


The recipe calls for cooked chicken breasts so if you really want a shortcut, use rotisserie chicken found at your local grocery store. Remove the skin and bones and use the breast meat. It's great because it is already cooked and seasoned for you so you don't have to subtract from your Condiments! Or if you have a Costco near you, Costco sells rotisserie chicken breast meat already cooked and shredded for you!


I served this chicken salad on bibb lettuce, which makes a great presentation at your next get together! No messy hands and it's already portioned out for you! This can also be eaten on Cali'flour flatbreads, stuffed in a cooked sweet bell pepper or with assorted fresh veggies! Enjoy this yummy recipe!


Jalapeno Popper Chicken Salad

Ingredients:
20 oz cooked chicken breasts, diced (4 Leaner with 8 slices of turkey bacon)
1/4 cup chopped red onion ~ optional (4 Condiments)
1/2 cup 2% plain Greek yogurt (1/3 Leaner)
2.5 ounces (about 1/4 cup) pickled jalapenos, chopped (2 1/2 Optional Snacks)
1 tbsp juice from jarred jalapenos
4 ounces or 8 tbsp light cream cheese, softened (8 Condiments)
1/4 cup plus 2 tbsp light mayonnaise (4 Healthy Fats)
1/2 tsp Feast Mode Asiago Jalapeno Seasoning or seasonings of your choice * (2 Condiments)
1/4 tsp garlic salt (1 Condiment)
8 slices turkey bacon, cooked and chopped (4 ounces of protein)
2/3 cup reduced fat sharp cheddar cheese (2/3 Lean)

Directions:
Combine chicken, red onion, plain Greek yogurt, jalapenos, juice from jarred jalapenos, cream cheese, mayonnaise, asiago jalapeno seasoning, and garlic salt in a large bowl. Stir until combined. 

Gently stir in turkey bacon and cheddar cheese. Divide into 5 equal portions and serve as a lettuce wrap, on Cali'flour flatbreads, stuffed in a cooked sweet bell pepper, or with an assortment of fresh veggies!

Makes 5 Servings (about 1 cup)
Each serving provides
1 Leaner, 3 Condiments, 1 Healthy Fat, and 1/2 Optional Snack

 * If you do not have Feast Mode seasoning, omit the garlic salt and use 1/2 tsp garlic powder and 1/4 to 1/2 tsp salt or any other seasonings of your choice. I am not an affiliate. I just love their spices!


Read more »
Looking for a delicious meal made with a few clean ingredients? This is it!
This dish is made with spiralized zucchini, taco seasoned chicken, cilantro, lime, and avocado! I love all those light refreshing flavors! It's perfect for summer, ready in less than 20 min, gluten free and totally healthy!


I cooked the chicken in a skillet, but if you want to take advantage of the beautiful weather outdoors, season the chicken with taco seasoning and throw it on the grill! Dice up the cooked chicken.

Shortcut tip: use 18 oz of cooked breast meat from rotisserie chickens found at your local grocery store. Decrease the taco seasoning to 1/2 tsp to 1 tsp, depending on your liking. Sprinkle it on the chicken and zucchini noodles along with the lime juice and cilantro. Then add the diced avocado at the end.

A simple and delicious weeknight meal!


Cilantro Lime Chicken
with Zucchini Noodles

Ingredients:
1.5 pounds of boneless, skinless chicken breasts, chopped into 1" pieces 
(3 Leaner Leans)
4 1/2 cups spiralized zucchini noodles (9 Greens)
1 tbsp taco seasoning (6 Condiments)
2 tbsp lime juice (3 Condiments)
1/2 cup fresh cilantro, chopped (1/2 Condiment)
4 1/2 oz avocado, diced (3 Healthy Fats)

 Directions:
Spray a large skillet with cooking spray. Heat the skillet to medium-high heat and add the diced chicken breast. Season with taco seasoning. Cook until the chicken is lightly browned & cooked through. Once cooked through, transfer the chicken to a separate dish and set aside.

 Spray the skillet with cooking spray and heat over medium high heat. Add the zucchini noodles & cook for 60 seconds stirring often. Add the chicken back to the skillet. Sprinkle the chopped cilantro & and add lime juice. Remove from heat & toss to combine. Season with salt and black pepper, if desired. Divide into three equal portions (6 oz of cooked chicken and 1 1/2 cups of zucchini noodles). Add 1 1/2 oz of diced avocado to each serving. Enjoy!

3 Servings with 1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat per Serving


Click Here to Print

Read more »
Happy Mother's Day to all you beautiful Mamas out there!
I am blessed to be celebrating with my two special little boys and husband this Mother's Day! The weather will be wonderful this weekend which means lots of outdoor playtime and fun in the sun! But before we venture out and begin our day, we like to enjoy a hearty delicious breakfast!


This breakfast casserole is perfect for Mother's Day! It is full of turkey sausage, turkey bacon, eggs and cheese so it has tons of protein! What it does lack is breadcrumbs, but trust me... you won't miss it! Instead of bread crumbs, chopped up pieces of cauliflower florets are used. Say what? Yes!

I have seen cauliflower used to make pizza crusts, cheese sticks, muffins, and bread, so why not be a substitute for bread crumbs? By golly, the cauliflower makes this breakfast casserole delicious! Not to mention, this recipe is so easy to make! You could even prepare it ahead of time, refrigerate covered with foil and bake the next day!


Start off by browning the turkey sausage in a large skillet. Once it is cooked, weigh out 8 ounces because that's all you will need for this recipe. No need to drain the meat either because the drippings from the pan will caramelize the onions and cauliflower nicely!


Add two cups of cauliflower and 1/4 cup of chopped onions to the pan with sausage.


Then sprinkle this seasoning over the sausage cauliflower mixture as well as salt and pepper. I recently found out about these incredible tasting seasonings and now I am hooked! They are full of flavor without all the sodium, MSG, or gluten! The Feast Mode Asiago Jalapeno tastes awesome on eggs so I added it to this breakfast casserole. This post is not sponsored by them nor am I an affiliate, I just love them so much! Feel free to substitute with your desired choices of seasonings! 1/4 tsp of this seasoning is 1 Condiment.


Spread the sausage and cauliflower mixture in a 9 x 13 baking dish.


Add cooked turkey bacon.


We can't forget the cheese because cheese makes everything better! 
I used 2% Mexican style cheese blend because I love the blend of Cheddar, Monterrey jack, Colby and Mozzarella cheeses! Soooo good!


I used a combination of egg whites and large whole eggs to bulk up the casserole. Two cups of egg whites is one Leanest Lean while 3 eggs is one Lean. Big difference in volume! Talk about an all you can eat egg buffet when you use egg whites or egg beaters! One small carton of egg whites is what you will need for this recipe.


Combine the egg whites, large eggs, and unsweetened almond milk in a large bowl. Whisk until mixed well.


Pour the egg mixture over the sausage and cauliflower. Sprinkle remaining 1 cup of cheese on top.


Bake for about 40 to 45 min. Garnish with green onions if desired. Slice into 8 equal portions.

Baked casseroles can be frozen, up to 2 months. Thaw in refrigerator overnight and bake at 350 degrees for about 20 min or until heated thoroughly.


Look at those bits of turkey bacon and sausage! Soooo yummy! If you look closely, you can also see the chopped cauliflower. What a great way to sneak those veggies in if you have picky eaters!


Since a serving of this recipe is 1 Lean and 1/2 a Green, I served this with chopped zucchini, yellow squash, and cherry tomatoes cooked in the air fryer.


I sprayed them lightly with cooking spray and added Feast Mode Garden Veggie Seasoning. That's it! I cooked the squash at 400 for 12 to 14 min, adding the cherry tomatoes halfway through. A delicious quick and easy side dish that goes well with anything! I used Code ANDI25 to save 25% off my order.

Enjoy your weekend and remember... food does not have to be boring! Creating healthy, delicious food to help you along your weight loss journey!


Cauliflower Breakfast Casserole

Ingredients:
8 oz Jennie-o bulk turkey sausage, cooked 
1/4 cup onion, chopped
2 cups cauliflower florets
1/2 tsp Feast Mode Asiago Jalapeno Seasoning 
or seasonings of your choice
1/4 tsp salt
1/4 tsp fresh ground black pepper
*6 slices turkey bacon, cooked and cut into pieces
2 cups 2% Mexican style shredded cheese
8 large eggs
16 oz egg whites or egg beaters
1/4 cup unsweetened almond milk

Directions:
Preheat oven to 350 degrees.
Lightly spray a 9 x 13 inch baking dish with cooking spray.
In a large skillet over medium high heat, brown turkey sausage.
Measure out 8 ounces of cooked turkey sausage with a food scale and return back to skillet.
Add cauliflower and onions; saute until caramelized.
Season with Feast Mode Asiago Jalapeno Seasoning, salt and pepper or seasonings of your choice.
Spread sausage and cauliflower mixture in prepared baking dish.
Sprinkle turkey bacon and 1 cup of shredded cheese 
on top of sausage and cauliflower.

In a large bowl, whisk eggs, egg whites and 
unsweetened almond milk together.
Pour egg mixture over sausage, cauliflower, bacon, and cheese.
Sprinkle remaining 1 cup of cheese on top.
Bake for 40 to 45 min or until eggs are set.
Let cool for 5 min. Garnish with green onions if desired.
Cut into 8 equal portions.

8 Servings with
1 Lean, 1/2 of a Green, and 1 Condiment per Serving

*Don't want turkey bacon? Increase the turkey sausage to 10 oz, cooked and add 9 eggs instead of 8.


Click Here to Print

Read more »
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)



Read more »
Subscribe to: Posts (Atom)
Powered by Blogger.