Grilled Balsamic Marinated Chicken and Al Fresco Green Bean and Tomato Saute

This is an excellent quick and easy meal that is so simple to prepare with the use of salad dressings as the main ingredient. The salad dressings add tons of flavor to the meat and veggies. Newman's Own Lighten Up dressings make wonderful marinades for meats and are a great way to get your healthy fats in for the day. The chicken recipe below is marinated in a balsamic vinaigrette and a combination of spices I marinated the chicken overnight for maximum flavor. Then I grilled the chicken for about 8 minutes. The chicken came out very moist and had just the right amount of flavor from the balsamic dressing. Serve with the Al Fresco Green Bean and Tomato Saute for the perfect meal! Yum!

Grilled Balsamic Marinated Chicken

Ingredients:

16 oz raw boneless, skinless chicken breasts - should yield 12 oz cooked (2 Leaner)

1/4 cup Newman's Own Lighten Up Balsamic Vinaigrette (2 Healthy Fats)

1 teaspoon dried basil (1/2 Condiment)

1/2 teaspoon salt (2 Condiments)

1/4 teaspoon black pepper (1/2 Condiment)

1/4 tsp garlic powder (1/2 Condiment)

1/4 tsp onion powder (1/2 Condiment)

Directions:
Combine chicken with balsamic vinaigrette dressing and dried basil tossing to coat chicken. 

Cover and refrigerate for a few hours or overnight for best results. Discard Marinade

Season chicken with salt, pepper, garlic powder and onion powder.

Grill chicken until cooked for about 8 minutes, flipping halfway through or you can air fry the chicken at 360 degrees for 16 to 20 min, flipping halfway through.

Makes 2 servings 

Each serving provides 

1 Leaner Lean, 2 Condiments and 1 Healthy Fat per serving

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Al Fresco Green Bean and Tomato Saute

Ingredients:
2 1/2 cups fresh green beans (5 Greens)
1/2 cup grape tomatoes, halved (1 Green)
1 tbsp Ken's Lite Northern Italian Dressing with Basil and Romano  (1 Condiment)
2 tbsp reduced fat parmesan cheese (1 Condiment)

Directions:
 Place green beans and 1/2 cup water in covered microwaveable container and microwave for 5 minutes. Drain green beans and place in a skillet with tomatoes. Add salad dressing and saute until tomatoes are soft. Sprinkle grated parmesan cheese on top.

Makes 2 Servings

Each serving provides

3 Greens and 1 Condiment

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Sandy's Kitchen

Cheese Stuffed Jalapeno Peppers

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These stuffed jalapenos with cream cheese and a three-cheese blend are the perfect combination of creamy, cheesy and just the right amount of heat. Whether you'r looking for an easy appetizer, a game day snack, or a flavorful side, these stuffed peppers come together quickly and can be baked or grilled for maximum flavor.

I’ve been making these stuffed jalapeños for years, and they’re always a hit. The combination of cream cheese and a melty three-cheese blend creates a rich, satisfying filling that pairs perfectly with the slight heat of fresh jalapeños.

Jalapeños can vary a lot in size, which is why I usually list 3–4 peppers in the recipe. For the most accurate serving size, weighing them is your best bet.

Serve these on their own as an appetizer, or pair them with your favorite protein for a complete meal. However you enjoy them, they’re simple, flavorful, and always disappear fast.

Optavia Lean & Green Information

For those following the Optavia program, these stuffed jalapeños can be worked into a Lean & Green meal. One serving of this recipe counts toward your Lean & Green, leaving you with ¾ Lean and 2 Greens remaining.

You may pair this recipe with an additional lean protein such as:

• 3.75 oz beef
  
  

• 4.5 oz chicken

• 5.25 oz shrimp or fish

You may also include one additional condiment, such as salad dressing used as a marinade. The extra protein can be grilled, baked, or prepared however you prefer.

Jalapeño sizes vary, so weighing the peppers is recommended to ensure accurate portions.

Why You’ll Love This Recipe

• Easy to make with simple, everyday ingredients
  
  

• Creamy and cheesy with a mild kick of heat
  
  

• Versatile — bake them in the oven or throw them on the grill
  
  

• Great for entertaining or as a quick snack

If you have questions about making stuffed jalapeños with cream cheese, these quick answers should help.

Frequently Asked Questions

Can I bake stuffed jalapeños instead of grilling them?

Yes! These stuffed jalapeños can be baked or grilled. Baking works great when you want a hands-off option, while grilling adds extra smoky flavor.

How spicy are stuffed jalapeños?

Jalapeños vary in heat, but removing the seeds and membranes helps keep them mild. The creamy cheese filling also balances out the spice.

Can I make stuffed jalapeños ahead of time?

Absolutely. You can assemble them ahead of time and store them covered in the refrigerator until you’re ready to bake or grill.

How do I know how many jalapeños to use?

Jalapeño sizes vary, which is why this recipe lists 3–4 peppers. Weighing them is the best way to ensure accurate portions.

What can I serve with stuffed jalapeños?

They’re great on their own as an appetizer or paired with grilled chicken, beef, shrimp, or fish for a complete meal.

How to make them:

Cut in half with seeds and membranes removed.

Boil for 5 to 10 minutes. I boiled for 10 minutes to make them more milder.

Fill with cheese mixture and top with parmesan cheese.

Cheese Stuffed Jalapenos 

Ingredients:

2 light laughing cow cream cheese 

1/4 cup 2% reduced fat Mexican Three Cheese Blend

1/8 tsp Worcestershire sauce

3 to 4 Jalapenos, depends on size

2 tbsp grated reduced fat parmesan cheese

Directions:

Cut jalapenos in half lengthwise; remove seeds and membranes. In a large saucepan, boil peppers in water for 5-10 minutes (the longer you boil the peppers, the milder they become). Drain and rinse in cold water; set aside.

In a small mixing bowl, beat the laughing cow cream cheese, cheddar cheese and Worcestershire sauce (optional). Spoon 2 teaspoonfuls into each jalapeno half; sprinkle with grated Parmesan cheese. Place on a greased baking sheet. Bake at 400 degrees F for 5-10 minutes or until cheese is melted. Serve warm.

1/4 Lean, 1 Green, 1.25 Condiments and 1 Healthy Fat

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Sandy's Kitchen

Turnip Fries

I really wanted to like this because I heard great reviews about how good they were. I was very anxious to try them since I was craving fries so I went to the grocery store to pick some up. If you have never bought turnips before like me, make sure you get regular turnips and not the waxed turnips. The waxed ones are known as rutabagas and are not on plan. The ones you want are white on the bottom and purplish at the top.

Well I never really liked turnips, but I thought you never know... I may actually like these. Tastes change especially on the Medifast plan. I remember when I was little, my mom used to make beef stew with potatoes and turnips inside of it. Those turnips always fooled me into thinking they were potatoes until I took a bite into them LOL. Then I would spit them out and try to hide them in my napkin but that napkin was never big enough. I had to sneak and try to take them out of my stew and then I would get into trouble for wasting food. Oh, wonderful child memories. Right! Not!

So I started on the task of cutting them up. I didn't peel them first, but some say it makes a difference and others say it doesn't. Maybe I will try it one more time and peel them. Well, when they came out, I had big expectations. It tasted like a turnip LOL. I know, call me crazy because you are probably saying "Of course Sandy, it is a turnip". I know... I know, but I was expecting more. I tried dipping it into Walden Farms Ketchup (which I bought specifically for these) but I just don't like the taste. Like I said before, I may try it again but this time I won't expect too much from them. I will say the texture came out well. I am still sharing the recipe with you since some do like the taste. Enjoy!

Turnip Fries

Ingredients:

1 1/2 cups turnips, sliced into steak fries (3 Greens)

1 tsp olive oil (1 healthy fat)

Sea salt, pepper, and garlic powder to taste

Directions:

Preheat oven to 425 degrees. Combine olive oil, turnips, and seasonings. Spread on cookie sheet. Bake for 30 minutes.

3 Greens and 1 Healthy Fat

Condiments are optional

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Sandy's Kitchen

Quick and Easy Chicken and Vegetable Soup

Blah, blah, blah, and blah! That is how I feel today. I am stuck at home with a cold that I have been fighting for a few days now. I am one of those people that catches colds very easily. All you have to do is look at me and I have a cold. Ha, ha! The good news is that I feel way better than yesterday! I think my immune system is getting much better since being on plan! I better not jinx myself. Knock on wood. Another bit of good news, I lost another 4.2 lbs so I am one happy girl today. It may have been easier for me to lose the 4.2 lbs in just a few days since I haven't been really hungry due to being sick. Today I have more of an appetite so I can finish up this soup I am about to share with you!

This is really a chicken noodle soup recipe I used to make all the time when I would get sick or just for hubby simply because he loves it. I left out the egg noodles and added lots of yummy veggies! I used zucchini, yellow squash, and green beans, but feel free to use whatever veggies you like. This soup is delicious and you get soooo much for one serving. You really need to divide the soup into 2 big bowls and eat it twice in a day. It makes a lot of soup! Enjoy the soup! Remember, you don't have to save this soup for when you are sick like me! It is also good on a cold chilly day!

Quick and Easy 

Chicken and Vegetable Soup

Ingredients:

6 oz chicken breasts, cooked and chopped (1 Leaner Lean)

1/2 cup yellow squash, cubed  (1 Green)

1/2 cup zucchini, cubed (1 Green)

1/2 cup green beans, chopped into 1 inch pieces (1 Green)

2 cups chicken broth (2 Condiments)

1/4 tsp oregano leaves (1/4 Condiment)

1/4 tsp basil leaves (1/8 Condiment)

 1/8 tsp black pepper (1/4 Condiment)

Directions:

Combine all ingredients in a medium saucepan. Bring to a boil over medium high heat. Cover and simmer for about 10 to 12 minutes or until veggies or tender.

Makes 1 Serving
Each serving provides

1 Lean, 3 Greens, and 3 Condiments

* I cooked my chicken in 1 tsp of olive oil for 1 healthy fat required.

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Sandy's Kitchen

Green Bean Lasagna

This is one of those cheesy dishes that uses only cheese as the lean, but I never seem to mind those recipes because I am a cheese lover you just need to watch the sodium. I also love green beans so this dish tastes very delicious to me. I know it isn't the same as regular lasagna but it is definitely a good substitute if you are craving it. Keep in mind to try and use 2% low fat cheese rather than fat free cheese because it melts better and won't taste as rubbery. Another choice to add to your lean and green meals! 

Green Bean Lasagna

Ingredients:

1 1/2 cups green beans or 202.5 grams, cooked from frozen or canned (3 Greens)

1/4 tsp garlic salt (1 condiment)

1/2 tsp basil (1/4 condiment)

3/4 cup reduced fat mozzarella cheese, (3/4 lean)

1/4 cup part skim ricotta cheese (1/4 lean)

2 tbsp Rao's Marinara Sauce (1 condiment)

1 tbsp reduced fat Parmesan cheese, grated (1/2 condiment)

Directions:

Prepare green beans and place in a baking dish. Mix the garlic salt and basil with the ricotta cheese. Spread over green beans. Spread marinara sauce over the ricotta cheese mixture. Sprinkle mozzarella cheese on top. Bake at 350 for 20 minutes and then broil until cheese is lightly browned. Sprinkle with Parmesan cheese.

1 Lean, 3 Greens and 2.75 Condiments

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Sandy's Kitchen