I recently picked up these delicious shrimp burgers from Trader Joe's and they did not disappoint! These juicy seafood burgers are perfectly seasoned and are great to have on hand when you want something quick and easy for lunch or dinner!


I chose to pair it up with Trader Joe's Baby Spring Mix and Trader Joe's Carrot Ginger Miso Salad Dressing. The dressing is very similar to what I have had in Japanese restaurants served on salads. Fresh, sweet, and savory salad dressing with the taste of ginger.  It is only 60 Calories, 2 grams of Carbs, and 6 g of Fat for 2 tbsp, plus no added sugar and it is vegan.


Don't feel like serving these shrimp burgers with a salad? They would also be delicious as lettuce wraps with your favorite dressing or eat them as a main entree topped with sliced avocado with your favorite veggies on the side! Definitely, pick these up the next time you are at Trader Joe's!


Trader Joe's Shrimp Burger Salad

Ingredients:
2 Trader Joe's Shrimp Burgers (1 Leaner)
3 cups Trader Joe's Organic Baby Spring Mix (3 Greens)
2 tbsp Trader Joe's Carrot Ginger Miso Salad Dressing (1 Healthy Fat)

Directions:
Spray a non-stick skillet with cooking spray. Cook shrimp burgers over medium high heat for 4 to 5 minutes on each side or until the internal temperature reaches 145 degrees. Set aside and let cool slightly.

Add spring mix to a large bowl. Top with shrimp burgers and drizzle with dressing. Enjoy!

Makes 1 Serving
Each serving provides
1 Leaner, 3 Greens, and 1 Healthy Fat


Looking for other plan approved Trader Joe's items? Check out this Trader Joe's Grocery list!

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Looking for a quick and easy lunch or dinner the family will love? I love the premade flatbreads from Cali'flour Foods! They are made with just a few clean ingredients which include fresh cauliflower, mozzarella cheese, egg whites and spices. That's it! No added preservatives or funky ingredients. Plus they are grain free, gluten free, low carb, versatile, and plan approved!

Interested in the flatbreads or Cali'Lite pizza crusts? Use Code Sandy to save 10% off your entire order at checkout! The flatbreads count as 1/3 Lean and 2 Greens for two and the Cali'Lite crusts count as 1/2 a Lean and 3 Greens for the entire crust!


One of my favorite ways to enjoy them is to make them into these mini pizzas. They are perfectly portioned little pizzas. This pizza has chicken that I had leftover from the air fryer, fresh spinach, tomatoes, mozzarella cheese, sliced red onion and feta cheese. So delicious!


 For added variety, omit the red onion and add 2 tbsp G Hughes sugar free bbq sauce instead of marinara sauce. So good too! I hope you enjoy this quick and easy meal as much as me!


Chicken, Spinach, Tomato, and Feta Flatbreads

Ingredients:
 2 Cali'flour Flatbreads (1/3 Lean, 2 Greens)
2 tbsp Rao's marinara sauce (1 Condiment)
15 grams raw spinach, chopped (1/2 Green)
45 grams roma tomatoes, diced (1/2 Green)
2 ounces cooked chicken, diced (1/3 Leaner)
1/3 cup mozzarella cheese ~ 3 to 6 g fat per ounce (1/3 Lean)
1 tbsp sliced red onion (1 Condiment)
2 tbsp reduced fat feta cheese (1 Condiment)

Directions:
Heat oven to 375 degrees.
Place flatbreads on a pizza screen or pan with holes in it or place on a parchment lined baking sheet. Bake flat breads for 10 to 12 minutes until golden brown. Let cool for 10 min.

Top flatbreads with marinara sauce. Then add spinach, tomatoes, chicken, mozzarella cheese and red onion. Sprinkle feta cheese on top. Bake for 5 to 6 minutes or until cheese is melted.

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


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I have been loving this quick and easy enchilada bowl! It is so easy to make with leftover spaghetti squash and uses just a few ingredients. I used Jennie-O taco seasoned ground turkey because it is already seasoned and it doesn't use any extra Condiments. 5 ounces of this product is 1 Lean. Or if you are craving chicken, get a whole Rotisserie chicken and chop up the breast meat, but remove the skin and bones first. You can easily find them in a grocery store. If you use chicken breasts, you can add a Healthy Fat such as avocado or sour cream. Yum! Toss the meat in a bowl of cooked spaghetti squash with enchilada sauce. Melt mozzarella cheese on top and you have a delicious meal in no time! Enjoy!


Enchilada Bowl

Ingredients:
1 small spaghetti squash ~ 1 ½ cups or 8.19 ounces cooked (3 Greens)
3.75 ounces Jennie-O taco seasoned ground turkey, cooked * (¾ Lean)
3 tbsp red enchilada sauce (3 Condiments)
¼ cup reduced fat mozzarella cheese (¼ Lean)

Directions:
Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and scrape out the seeds with a spoon. Place spaghetti squash on a baking sheet and spray with olive oil cooking spray. Place the spaghetti squash cut side down on the baking sheet. Bake for about 45 minutes or until squash is tender. Remove from oven and let cool. Using a fork, scrape the flesh to get spaghetti-like strands. Measure out 1 ½ cup of spaghetti squash and place in a medium sized bowl.

Add cooked ground turkey and stir in enchilada sauce. Top with mozzarella cheese and melt in the microwave for about 30 seconds or until cheese melts.

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

* You can also use 4.5 ounces of rotisserie style chicken breasts from the grocery store (6 ounces without cheese) instead of the Jennie-O taco seasoned ground turkey. If using chicken breasts, add 1 Healthy Fat such as 1.5 ounces of avocado or 2 tbsp sour cream.


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I love cabbage rolls, but I don't like all the work that is involved with making them such as boiling the cabbage leaves, stuffing them and then baking. This soup is so much simpler to make, but it has all the flavors of stuffed cabbage rolls. The best part? The longer it sits, the better it is! With 5 servings, you will have tons of leftovers!


Unstuffed Cabbage Roll Soup

Ingredients:
35 ounces raw 93% lean ground beef ~ 25 ounces cooked (5 Leans)
1/4 cup onion, chopped (4 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp salt (2 Condiments)
1/2 tsp black pepper (1 Condiment)
2 cans Great Value Italian diced tomatoes (14.5 ounces each) (7 Greens)
1 tbsp A1 steak sauce (3 Condiments)
4 cups beef broth (4 Condiments)
4 cups cabbage sliced into strips (8 Greens)

Directions:
In a large pot over medium high heat, cook ground beef and onion until brown, about 5 to 7 minutes. Drain the grease.
Add garlic powder, salt, pepper, tomatoes, steak sauce, beef broth and cabbage to the pot. Bring to a boil. Cover the pot and reduce heat. Simmer until cabbage is tender, about 30 minutes. Divide into 5 individual containers that are the same size. This makes a great freezer meal so you can freeze up until 3 months!

 For the Crockpot: Cook and drain the ground beef and then add all the ingredients to the Crockpot. Cook on Low for 6 to 8 hours or on High for 3 to 4 hours.

Makes 5 Servings
Each serving provides
1 Lean, 3 Greens, and 3 Condiments


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Chicken Salad is another great way to use leftover chicken! Who doesn't love a yummy chicken salad recipe? I know I do!


What makes this chicken salad so special? Poultry seasoning! It really makes a difference in overall flavor and makes it so yummy! I also added chopped walnuts for added crunch along with the celery. Serve it as a lettuce wrap or on two Cali'flour Flatbreads or two Outer Aisle Gourmet Sandwich Thins!


Chicken Salad

Ingredients:
11 ounces cooked chicken, cubed or shredded (1 ⅚ Leaner)
½ cup celery, chopped (1 Green)
¼ cup plain low fat Greek yogurt (⅙ Leaner)
3 tbsp light mayonnaise (2 Healthy Fats)
2 tsp dijon mustard (2 Condiments)
¼ tsp salt (1 Condiment)
¼ tsp black pepper (½ Condiment)
¼ tsp onion powder (½ Condiment)
½ tsp poultry seasoning (1 Condiment)
1 ounce walnuts, chopped (2 Optional Snacks)

Directions:
Combine chicken and celery in a large bowl.
Add Greek yogurt, mayonnaise, dijon mustard, salt, pepper, onion powder, and poultry seasoning, stirring until combined.
Stir in walnuts. Enjoy!

Makes 2 Servings
Each serving provides
1 Leaner, ½ of a Green, 2 ½ Condiments, 1 Healthy Fat, and 1 Optional Snack
(Still need 2 ½  Greens more)

If using two Cali'flour Flatbreads or two Outer Aisle Gourmet Sandwich Thins, divide the entire recipe into 3 Servings instead of 2 Servings. Each serving would then give you ⅔ Leaner. The two Cali'flour Flatbreads count as ⅓ Lean and 2 Greens. The two Outer Aisle Gourmet Sandwich Thins count as ⅓ Lean and ⅔ of a Green.


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Crustless Turkey Broccoli Cheddar Quiche is a great way to use up leftover turkey right after the holidays, especially the next morning! 


This makes a hearty delicious quiche using turkey, fresh broccoli, cheddar cheese and eggs. Plus it's super duper easy to throw together!


Substitute the broccoli with other veggies such as sweet bell peppers, mushrooms, or spinach for added variety!


Beat the eggs with unsweetened cashew milk, salt and pepper and pour it over the turkey, broccoli, and cheese. You can also use unsweetened almond milk, but I prefer cashew milk because it is slightly thicker and creamier than almond milk.


Pop it in the oven and bake for 40 to 45 min or until done.


Make this recipe year round! It is full of wholesome ingredients and packed with lots of protein and it is a great for a quick breakfast, brunch or dinner meal!


Crustless Turkey Cheddar Quiche

Ingredients:
7 ounces turkey, cooked and cubed (1 Leanest)
⅔ cup reduced fat cheddar cheese (⅔ Lean)
1 tbsp butter (2 Healthy Fats)
¼ cup onion (4 Condiments)
1 tsp minced garlic (1 Condiment)
1 ½ cups fresh broccoli florets cooked, chopped finely (3 Greens)
4 eggs (1 ⅓ Lean)
½ cup unsweetened cashew milk (½ Condiment)
¼ tsp salt (1 Condiment)
¼ tsp pepper (½ Condiment)

Directions:
Preheat 375 degrees. Melt butter in a medium skillet over medium high heat. Cook onion and garlic until onions are translucent. Remove pan from heat.  Add turkey to the skillet and stir until combined. Layer turkey mixture, cheese and broccoli in a 9 inch pie dish. In medium bowl, beat eggs, cashew milk, salt, and pepper with a fork. Pour over turkey, cheese, and broccoli. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving.

Makes 3 servings
Each serving provides
1 Lean, 1 Green, 2 ⅓  Condiments, and ⅔ Healthy Fat (for turkey)


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Kabocha squash makes delicious low carb desserts and it is a wonderful substitute for pumpkin or butternut squash which tend to be higher in carbs. This dessert is made with kabocha squash that has been roasted and mashed. Sugar free walnut maple syrup, pumpkin pie spice, and unsweetened cashew milk enhances the flavor so it reminds me of pumpkin pie.


Layer the mashed kabocha squash mixture with plain Greek yogurt and top it off with toasted walnuts and you have a heavenly dessert perfect for Fall! The sweet kabocha squash cuts some of the tartness of Greek yogurt plus you get additional protein and a Green all in one dessert! Yes please! 


Kabocha Squash Yogurt Parfait
Slightly adapted from Medifast Blog

Ingredients:
1 kabocha squash ~ ½ cup cooked and mashed (1 Green)
2 tbsp Walden Farms Maple Walnut Syrup (½ Condiment)
½  tsp Pumpkin Pie Spice or cinnamon (1 Condiment)
2 tbsp unsweetened almond or cashew milk (⅛ Condiment)
½ cup low fat plain Greek yogurt or 1 container Chobani zero sugar yogurt ~ vanilla, pumpkin spice or coconut are great choices (⅓ Leaner)
½ ounce chopped walnuts (1 Optional Snack)

Directions:
Toast walnuts by preheating the oven to 375 degrees. Arrange the walnuts in a single layer. Bake 5 to 10 min, checking frequently. They are toasted when they start to turn brown. Set aside and let cool.

Preheat oven to 375 degrees. Cut kabocha squash in half and scoop out the seeds; place cut side down on a lightly greased baking sheet or baking sheet lined with non-stick foil. Bake for 45 to 60 minutes or until tender. Wait until cool to touch and scrape out the flesh. Mash with a fork. Measure out 1/2 cup and place in a small bowl. Reserve the rest for another use.

Mix 1/2 cup squash, maple syrup, pumpkin spice and milk until combined. Layer half of the squash on the bottom of an 8 ounce glass. Then layer half of the Greek yogurt. Then the other half of squash. Than half of the Greek yogurt. Top with walnuts.

Makes 1 Serving
Each serving provides
1/3 Leaner, 1 Green, 2 Condiments, and 1 Optional Snack

Add an additional 2/3 Leaner (such as 4 ounces of chicken or turkey breasts) and 2 Greens to complete your Lean and Green Meal


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There are lots of mashed cauliflower recipes out there, but I really like this one because it uses chicken broth to give it extra flavor. The added parmesan cheese and sour cream brings it up a notch. This mashed cauliflower recipe is less than 1 Condiment per serving which is perfect when wanting to top it off with brown gravy. 


Mashed Cauliflower

Ingredients:
6 cups fresh cauliflower florets (12 Greens)
½ cup chicken broth (½ Condiment)
¼ tsp salt (1 Condiment)
¼ tsp black pepper (½ Condiment)
2 tbsp reduced fat parmesan cheese (1 Condiment)
1 tbsp light butter (1 Healthy Fat)
2 tbsp sour cream * (1 Healthy Fat)

Brown Gray:
¾ cup water

Directions:
In a large saucepan, cover cauliflower with water. Bring to a boil over medium high heat. Reduce heat to simmer and cover; cook for about 10 to 12 minutes or until cauliflower is tender. Drain and return cauliflower back to saucepan.

Add chicken broth and mash cauliflower to desired consistency or use an immersion blender. Stir in salt, pepper, parmesan cheese, butter, and sour cream. Divide into 4 equal portions.

Prepare gravy according to package. Top each serving of mashed cauliflower with ¼ of brown gravy.

Makes 4 Servings
Each Serving provides
3 Greens, 3 Condiments (¾ Condiment if using no gravy)
and ½ Healthy Fat

 Need an additional 1/2 Healthy Fat? Add 1 tbsp more of sour cream or 1/2 tbsp of light butter per serving. I made this recipe 1/2 Healthy Fat so that it could pair nicely with the Air Fryer Turkey Breast which also has 1/2 Healthy Fat making it 1 Healthy Fat.

 * You can also substitute the sour cream with 2 tbsp low fat cream cheese or 2 light laughing cow cheese wedges.
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