FoodiQueen

2 servings each serving provides 1 fueling 1 snack 1 pkg. sugar free lemon jello 1 cup boiling water 2 ice cubes 6 oz. cold water 1 pkg. vanilla shake mix 1 lemon zest bar Put the lemon jello in a bowl with the boiling water. Stir till its dissolved then add the 2 ice cubes. Put in the refrigerator till almost set. Then whip up with a mixer till frothy. Mix the vanilla shake with the 6 oz. water and slowly add to the frothy gelatin mixture. Add your chopped up lemon bar. Divide into 2 servings.

3 servings each serving provides 1 leanest 3 condiments 1 healthy fat The crab cake can be served with 1 tablespoon chipotle mayo for your 2nd needed healthy fat. 1 3/4 lbs. Dungeness crab meat 1 tablespoon finely chopped green bell pepper 1 tablespoon finely chopped red bell pepper 1  1/2 tablespoon mayonnaise 2 eggs 3 teaspoons baking powder 1 tablespoon chopped fresh parsley 1 teaspoon Worcestershire sauce 1 teaspoon Louisiana Cajun seasoning or old bay pam spray Mix all together in a bowl. Preheat oven to 350. Divide mix into 3 equal portions. Line your cookie sheet with parchment paper or a splat sheet and spray with non stick spray. Put a scoop of mix on the cookie sheet and press down to make a patty. Make 4 patties per serving. You should get 12 patties but it all depends on the size patties you make. Bake for 10 minutes on one side then gently flip and bake for another 10 minutes. Serve warm with your 1 tablespoon chipotle mayo  

1 serving each serving provides 3 condiments 1/2 lean 1 green 2 healthy fats 1 tablespoon plain Greek yogurt- 1/2 condiment 1 1/2 tablespoons lite mayo- 1 healthy fat 1 teaspoons curry powder- 2 condiments 1/8 teaspoon turmeric splash of vinegar salt pepper to taste 1/3 oz. or 6 pieces cashews - 1 healthy fat mix all this together an add 3 oz. cooked chicken cubes. Place into lettuce leaves and enjoy. The original trader joes has carrots and raisins but this is good substitute on plan.

2 servings each serving provides 3 greens 1 1/2 condiments 1 healthy fat 1/4 lean 1/2 cup lite asiago white sauce - 3 condiments 2 tablespoons pesto- 2 healthy fats 1 3/4 cup spaghetti squash 1/2 cup sliced mushrooms 1/2 cup fresh spinach 1/2 cup grape tomatoes 1/2 cup reduced fat parmesan cheese - 1/2 lean In a pan sauté your mushrooms with the white sauce and pesto. Add your spaghetti squash, and spinach. At the end toss in your tomatoes and top with your cheese.

2 servings each serving provides 1 leanest 3 greens 2 healthy fats 3 condiments 1 lb. raw shrimp peeled and deveined. 1/2 tablespoon Cajun seasoning. I used Louisiana brand cooking spray 1 tablespoon lemon juice 1/4 cup chicken broth 1 tablespoon butter 2 1/2 cups finely riced cauliflower 1/2 cup unsweetened almond milk 1/4 tsp. salt 2 tablespoons sour cream 1/3 cup reduced fat mixed cheese 1/4 cup thinly sliced scallions ( I did not have these when cooking so I omitted this) Place shrimp and Cajun seasoning I a zip lock bag and coat evenly. spray pan with non stick spray and cook shrimp over medium heat till pink. Approximately 2-3 minutes. add lemon juice and chicken broth. scraping bits off the bottom of the pan. Simmer for another 1 minute. them remove from pan and set aside. Heat butter in the skillet on medium heat and add the cauliflower rice. Cook about 5 minutes. Add milk and salt and cook for 5 more minutes. Remove from heat and stir in cheese and sour

I love all things spicy.   Cabbage chicken salad with spicy peanut dressing 1 serving ... 6 oz.  grilled chicken= protein 1 cup shredded fresh cabbage = 2 greens 1/4 cup cucumber = 1/2 green 1/4 cup orange pepper = 1/2 green Dressing 2 teaspoons Newman’s own sesame ginger dressing = 2 condiments 2 tablespoon pb2= snack 1/4 tea red pepper flakes= 1/2 condiment ( optional)  1/2 teaspoon sesame seeds = 1/2 condiment 1 leaner protein  3 greens 1 snack 3 condiments 

( 2 servings) Each serving provides  1 fueling  1/2 condiment  Mix 1/2 cup unsweetened almond milk with 1 pkt dark chocolate shake. Divide this mix between 2 popsicles  ( if your popsicle makers are smaller then you may need to make more; always remember when using 2 fuelings then that’s 2 meals regardless of how many you make)  Put 1/2 that mix in each popsicle. Freeze 1/2 way before they set.  Mix the caramel macchiato shake with 1/2 cup unsweetened almond milk and divide that just like you did with the chocolate. At this point put your popsicle sticks in and completely freeze. 

( 3 servings) each serving provides 1 lean 3 greens 3 condiments   4  1/4 cups cauliflower 1 oz. reduced fat cream cheese 1/4 cup sour cream 1/4 cup green onions 3 Tablespoons reduced fat parmesan cheese 6 oz. cooked chicken breast 5 oz. cooked ham 4 oz. reduced fat Swiss cheese   preheat oven to 350. spray casserole dish with non stick spray. cut out stem and core from cauliflower and cut into some small pieces but some bigger ones.  Cook in large pot of boiling water till cauliflower is tender but not overly soft. drain well and mash with potato masher leaving some chunks.  Slice onions, cube the cream cheese, sour cream and parmesan cheese and add all together and add in the cooked cauliflower. Add the cooked chicken and ham at this time.  Put in casserole dish and top with remaining Swiss cheese. Bake 20-30 minutes covered, then broil just to brown the top.

(1 serving)  Each serving provides  1 fueling  1 condiment  1 caramel macchiato fueling Coffee ice cubes 1 cup unsweetened almond milk  In a blender put 1 pkt. Caramel macchiato mix the almond milk and the coffee cubes. Blend. The coffee cubes are great because they don’t water down your frappe and add some needed coffee mid day. 

( 4 servings) each serving provides ( 2 cookies per serving) 1/2 snack 1fueling 1/2 healthy fat 1/2 condiment 2 packets brownie mix 2 packets peanut butter shake 1/4 teaspoon baking powder 1/4 cup unsweetened almond milk 4 tablespoons pb2 1 tablespoon softened or melted butter 1/4 teaspoon vanilla extract cooking spray preheat oven to 350. Add all the ingredients and form into 8 balls. If the mix is to dry add 1 tablespoon milk if needed. Put the cookie balls on a cookie sheet that has parchment paper and sprayed with nonstick spray.  Press a fork to make the crisscross. Sprinkle with a little salt and bake for 10-12 minutes.    

( 1 serving) Each serving provides  1 lean  3 greens 3 condiments  I made the shell using the  cauliflower pizza crust recipe but I did not make it thin like when making it a pizza crust. 1 cup cauliflower crumbles ( microwave 3 minutes. cool. place in tea towel and  wring out most of the water) 1/4 cup egg whites 1/2 cup reduced fat mixed cheese 1/8 teaspoon McCormick sundried tomato seasoning mix all together and put on a cookie sheet with parchment paper that has been non stick sprayed.  Remember it will not be super thin like a pizza crust. about 8" circle. cook @ 350 for 15 minutes then flip and cook for 10-15 more minutes. just golden but not burnt. the shell = 2 greens and 1/2 lean The meat inside is a flank steak that I grilled then thinly sliced. 2 1/2 oz. Flank steak - 1/2  lean 1/2 cup peppers - 1 green sauté those in a pam with some nonstick spray. cheese sauce 1 tablespoon 2% milk - 1 condiment 4 tablespoons low fat mi

Makes 6 servings Per serving 1 Leaner 1 2/3 Green 2 2/3 Condiments   22 ounces cooked skinless chicken breast, chopped 5 Cup cauliflower ½ Cup buffalo sauce 4 ounces light cream cheese 4 ounces plain nonfat yogurt 2 ounces reduced fat cheddar cheese Cube the chicken  and cook or like I did cook it then shred it. After the chicken is cooked add to a bowl and add all the other ingredient's ;Stir well till all combined then put in a casserole pan and bake @ 350 for 45 minutes. This picture is for 3 servings. I cut the recipe in half.

( 1 Serving) each serving provides 1 leanest 2 healthy fat 1 condiments 1 green 1.66 oz. romaine lettuce leaves - 1 green 8 oz.  raw cooked shrimp. ( 1 used big ones then chopped after cooked) 1 1/2 tablespoons chipotle mayo 1 tablespoon Greek yogurt 1 teaspoon old bay seasoning 1 tsp. olive oil Cook your shrimp in the olive oil add the old bay seasoning to that while cooking. Mix the mayo and yogurt salt and pepper to taste. Just after the shrimp is cooked cool just a few minutes and add the mayo mix. serve on your lettuce leaves. I like to cook simple sometimes but so delicious. Homemade chipotle mayo recipe                 (1 1/2 Tablespoons = 1 healthy fat)       15 oz. lite mayo        2 teaspoons chipotle chili seasoning  Mix together and store on refrigerator for many uses.

( 4 servings) each servings provides 1/2 fueling 1 lean 1 green 3 condiments 1 pkt buttermilk cheddar herb biscuit 1 pkt poppers , crunchers ( parmesan, jalapeño etc) grind up till its a powder 1/4 cup unsweetened almond milk 1 egg, slightly beaten 1 egg white 1 cup chopped celery 1 cup chopped mushrooms 1/4 cup diced yellow onion 1 tsp. poultry seasoning 1/2 teaspoon Worcestershire sauce 1/2 tsp salt 1 1/2 ground turkey 93% lean cooking spray G Hughes BBQ sauce  preheat oven to 350. In a big bowl mix the herb biscuit with the milk. let sit for 5 minutes then add the egg, egg white, Worcestershire sauce, onion, mushrooms, and celery and salt. Mix well then add your ground turkey and your ground up pkt of puffs and mix till all incorporated. spray a loaf pan with cooking spray and put the meatloaf mixture in the pan. Top with your BBQ sauce. bake for 30 minutes.

( 1 serving) each serving provides 1 leaner 2 1/2 greens 3 condiments 1 healthy fats Use 1/2 tablespoons when using a leaner protein; 1 Tablespoon when using a leanest.  White BBQ sauce recipe Makes 24 servings Each serving is 1 Tablespoon  Each serving provides  2 healthy fats 1 condiment  1 1/2 cups lite mayo 1/4 cup white wine vinegar  1 tablespoon coarsely ground black pepper  1 teaspoon kosher salt 1 teaspoon or 1 packet Splenda or stevia 1 tablespoon fresh garlic , finely minced 2 teaspoons prepared horseradish  Mix all together and put in a container in the refrigerator.  Great on any grilled item even veggies  6 OZ. grilled chicken breast - leaner 2 cups fresh spinach- 2 greens 1/4 cup red pepper - 1/2 green 2 tablespoon feta- 1 condiment 1 teaspoons newmans own sesame ginger dressing- 1 condiment

( 1 serving) each serving provides 3 greens 1 healthy fat 1 lean 2 condiments I made the shell using the  cauliflower pizza crust recipe but I did not make it thin like when making it a pizza crust. 1 cup cauliflower crumbles ( microwave 3 minutes. cool. place in tea towel and  wring out most of the water) 1/4 cup egg whites 1/2 cup reduced fat mixed cheese 1/8 teaspoon McCormick sundried tomato seasoning mix all together and put on a cookie sheet with parchment paper that has been non stick sprayed.  Remember it will not be super thin like a pizza crust. about 8" circle. cook @ 350 for 15 minutes then flip and cook for 10-15 more minutes. just golden but not burnt. the crust = 2 greens and 1/2 lean marinate your 3 oz. chicken breast in  2 teaspoons Franks buffalo sauce overnight. I cooked it then shredded it. add to your shell 1 cup iceberg lettuce =1 green; your chicken; 1Tablesppon Chipotle Mayo = 1 healthy fat, 1 teaspoon more of the Franks = 1condiment.

( 6 servings) each serving provides 3 greens 3 condiments 1 healthy fat I would so add shrimp to this next time and have a complete lean and green meal 6 cups cooked spaghetti squash 1/4 cup low sodium soy sauce 3 minced garlic cloves 1 pkt Splenda or Stevia 2 tsp. freshly grated ginger 1/4 tsp. pepper 2 tablespoons olive oil 1/3 cup diced onion 3 celery stalks, sliced diagonally 2 cup shredded cabbage with no carrots Cut a spaghetti squash in half lengthwise and scoop out seeds. Lay skin side up  and cook for 30/40 minutes in oven at 350. do not over cook or it will become mussy. You just want it to be stringy like spaghetti. you can microwave it instead if you like for about 12 minutes. I also cooked my squash the day before then you can easily measure out. In a small bowl mix together the soy sauce, ginger, garlic, Splenda, and pepper. set aside. In a skillet heat up your oil and sauté the onions and celery till tender about 3 minutes. Stir in cabbage until he

1 serving  Each serving provides  3 greens 1/3 lean 1 condiment  1 healthy fat 1 tsp olive oil - healthy fat  1 cup cauliflower rice- 2 greens 1/4 cup zucchini cubes- 1/2 green 1/4 cup red pepper- 1/2 green  1 egg beaten- 1/3 lean  1 tablespoon soy sauce - 1 condiment  Put the oil in the pan and sauté the pepper and zucchini. Put the cauliflower rice in and stir for just a couple minutes. Then add the beaten egg and stir till the egg is well incorporated and cooked. Add the soy sauce and enjoy. 

( 4 servings) each serving provides 1/4 lean 1 1/2 green 1 healthy fat 2 condiments 2 1/2 cups zucchini noodles 1/2 cup scallions 1 packet Splenda or stevia 1 teaspoon fresh thyme  2 tablespoons unsalted butter 1/4 cup beef broth 2 teaspoons Worcestershire sauce 1 cup reduced fat Fontina cheese or other reduced fat cheese 1/ teaspoon salt 1/4 teaspoon pepper preheat oven to 400.  Melt butter in a pan and add scallions. cook a few minutes. Add salt, pepper, Splenda, Worcestershire, and thyme. Stir and cook a few more minutes. Add beef broth and cook till onions are golden brown. Make sure to stir so the onions do not burn. spray a 5x8 baking dish with nonstick spray. In a large bowl combine the zucchini mixture and the French onion mixture. Put the mixture into the baking dish and top with the Fontina cheese. Bake for 25 minutes or till brown.

(1 serving) each serving provides 1 fueling 1 condiment 1 green 1 healthy fat 1 garlic mashed potato fueling - fueling 1 cup unsweetened plain almond milk - 1 condiment 1/2 cup sliced mushrooms - 1 green 1 tablespoon butter- 1 healthy fat Sauté your mushrooms with the butter in a pan. Warm your milk up and stir in your potatoes. Add more hot water if needed for desired thickness. Add your sautéed mushrooms to the potato mixture. Salt and pepper to taste

  ( 1 serving) each serving provides 1 fueling 1 condiment 1/4  of 1 green 1 potato fueling - 1 fueling 1 cup unsweetened plain almond milk- 1 condiment 1/4  cup chopped green onions - 1/4 of 1 green Add 1 cup unsweetened plain almond milk to either potato fueling. Whisk good and add your green onions on top. salt and pepper to taste.  Enjoy right away. Serve chilled.   

( 1 serving) each serving provides 1 lean 3 greens 3 condiments 1 healthy fat 6 oz. 96% fat free hamburger meat- leaner 1 cup raw cabbage shredded-2 greens 1/4 cup raw orange bell pepper- 1/2 green 1/4 cup chopped scallions -1/2 green 1/4 teaspoon cumin 1/4 teaspoon chili powder 1 teaspoon olive oil 1/4 teaspoon red pepper flakes 1 tablespoon low sodium soy sauce brown hamburger meat in a skillet; add the olive oil and add all the other ingredients. You just want to cook till the cabbage is just starting to get limp. Its nice to have a bit of a firmness still.

 The sun is out and I'm grilling.  (1 serving) each serving provides 1 lean 3 condiments 3 greens my buns are my cauliflower thins. - 2 condiments / 2 greens. / 1/6 lean  I used 96% lean so you could have a 5 oz. raw burger patty; but I chose to have 2 slices of Turkey bacon on it to = 1 oz. protein. 4 oz. hamburger patty ( cooked)  2 slices of turkey bacon 1 Tablespoon blue cheese crumbles- 1/2 condiment 1/2 Tablespoon sugar free G Hughes BBQ sauce  - 1/2 condiment 2 tomato slices - 1 green

( 1 serving) each serving provides 1 leaner 3 greens 2 condiments 1 healthy fat Caesar Salad 1 cup romaine lettuce -1 green 1 Tablespoons Cardinis Lite Caesar dressing - 1 healthy fat 2 Tablespoons fresh Parmesan cheese - 1 condiment you can add the ranch puffs to the salad  as croutons but make sure you add that as a snack to your calculations. 7 oz. cooked Halibut - 1 leaner (cooked 6 oz. ) 3/4 cup steamed asparagus or 5 oz. pour 1 serving of the red pepper sauce over the top of the halibut while baking it. red pepper alfredo sauce recipe  ( 2 servings - 3 condiments, 1 green) Each serving  1 1/2 condiments  1/2 green  1/4 cup Classico lite alfredo white sauce 1/2 cup roasted red pepper blend in a blender to how mixed you want it.

( 6 servings) each serving provides 3 green 3 condiments 8 cups chopped Kabocha squash- approximately 2-2 1/4 lbs. 1 cup chopped leeks 4 garlic cloves, minced 3 cups vegetable broth 1/2 teaspoon ginger 1/2 teaspoon cumin 1/2 teaspoon coriander 1/2 teaspoon paprika 1/2 teaspoon sea salt 1/4 teaspoon pepper 1/2 teaspoon fresh thyme 1/4 cup reduced fat coconut milk take the skin off the kabocha and cut in half. Remove the seeds and cut into medium sized cubes. place the kobocha squash pieces, onion and garlic in a crock pot. Add to that the vegetable broth ginger, cumin, coriander, paprika, cayenne, sea salt, and pepper.  place lid on and cook on high for 4 hours. Using a hand blender the ingredients till smooth. You can use a blender to smooth but do it in small batches. Add thyme and coconut milk till incorporated. serve and enjoy. not sure on the exact serving amount so divide into 6 servings and measure.

 (4 servings) each serving provides 3 greens 2 condiments 1 1/2 healthy fats  each serving is 1 cup after it is cooked 4 cups cauliflower rice 1 cup zucchini cubes 2 tablespoons olive oil 1/2 cup fresh jalapeno's diced 1/2 cup spring onions 1/2 teaspoon chili powder 1/2 teaspoon cumin 1/2 teaspoon cayenne pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon salt 1/2 teaspoon pepper put the olive oil in the pan on medium heat and through all ingredients in and sauté. FYI really good but spicy. its not for the weak spicy person. recipe altered from divalicious recipes