FoodiQueen

 4 servings Each serving provides   3 green   3 condiments   1 lean    1 ½ pound 96% lean Ground Beef non-stick pan spray ¼ cup white onion, chopped 1/2 medium green pepper, diced 1/2 medium red pepper, diced 1 tbsp minced garlic 1 ½ cups Nature’s Promise Organic Tomato Sauce 1 cups petite diced tomatoes 1 1/3 cups low sodium beef broth 1/4 teaspoon dried oregano 1/2 teaspoon dried basil 2 1/2 tbsp fresh Italian parsley, chopped a pinch of sea salt a pinch of black pepper 1 cup of riced cauliflower   In a large pot, brown and crumble ground beef along with diced peppers and onion over medium-high heat. When meat is thoroughly cooked, drain excess grease from beef mixture. Put beef mixture back into pot. Add in diced tomato, tomato sauce and beef broth.  Give it all a good stir. Then add in cauliflower rice. Stir again. Then stir in seasonings; oregano, basil, garlic, salt & pepper (to taste). Cover and let soup simmer on low heat for about 30 minutes to let all the flavors blend.

Makes 6 servings   Each serving provides  1 Lean 3 Condiments   25 ounces boneless skinless chicken thighs 2 Teaspoon chili powder 1 Teaspoon cumin ¼ Teaspoon salt ¼ Cup onion ¼ Cup jalapeno 2 clove garlic ½ Teaspoon pepper ½ Cup broth 4 Tablespoons light cream cheese 1 Cup reduced fat cheddar cheese 4 slices turkey bacon Add chicken thighs to the chili powder, cumin, and salt to a bowl and mix well to cover all chicken. Put chicken thighs in a non stick frying pan and cook on both sides until cooked through. No oil needed for the fat on the the tights is enough. Remove chicken from skillet and set aside.  Add diced onion and jalapeno to meat drippings and cook for 5 minutes, or until onion is translucent. Add minced garlic. Cook for 1 minute longer. Sprinkle with black pepper to taste. Add in chicken broth and cream cheese. Cook and stir until smooth. Stir in cheddar cheese and bacon crumbles until cheese is melted. Return chicken thighs to pan and coat in sauce. Cover and simmer for

Makes 4 servings (7 sausage balls per serving)   Per serving 1 Lean 1/2 Fueling 2 condiments ( optional)   2 Cups reduced fat cheddar cheese 8 ounces Isernios pork sausage  2 Packets cheddar herb biscuit Fueling ¼ Cup unsweetened almond milk 2 tablespoons sugar free bbq sauce ( optional)  Preheat your oven to 350 °F. In a large bowl, combine the ground sausage, herb biscuit fueling packet and shredded cheese and almond milk. Form into 28  balls and place on baking sheets. Bake in the preheated oven for 20 to 25 minutes, until golden brown and the sausage is cooked through entirely. Remove and serve hot!  I served with 2 tablespoons sugar free BBQ sauce ( 2 condiments)  Recipe Notes Shred your cheese fresh, don't use pre-shredded as the cheese doesn't have the same moisture content. Pre-shredded cheese is DRY! You need the block of cheddar cheese 3 ways to make these as far as the sausage.  10 oz. Jenni o turkey sausage            Or  8 oz. Isernios pork sausage            Or 5

Makes 4 servings Each serving provides  1 Leaner protein 3 Greens 3 Condiments 1 fat 4 teaspoons avocado oil 1/2 cup leeks, finely chopped 3 large garlic cloves, minced 1 medium bell pepper, chopped 1 lb boneless & skinless chicken breasts, cut into 1″ pieces 3 cups zucchini, diced 14 oz can diced tomatoes 1 tsp taco seasoning 1 tbsp cumin, divided 1/2 tsp salt 1/2 tsp Ground black pepper 1 cup low fat Tex Mex or Colby Jack cheese, shredded 1/2 cup green onions, chopped 1/2 cup cilantro, chopped Preheat large skillet on low – medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally. Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally. Add tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes. Sprinkle with cheese, cover and cook for a few minutes or until cheese has melt

 4 servings Each serving provides  2 oz. lean protein    3 condiments  1 healthy fat   ½ cup of pumpkin puree 8 slices of low-sodium turkey bacon (cut into pieces) 1 tbsp. of onion 1/8 tsp. salt ¼ tsp. pepper ¼ tsp. nutmeg 1/8 tsp. sage 1 tsp. rosemary ¾ cup half-and-half 4 whole eggs      Preheat Oven to 350 F      In large frying pan, cook turkey bacon until almost done; add onions and cook till done.          In a large mixing bowl combine: 4 egg yolks, pumpkin puree, 1/2 & 1/2 , dried rosemary, sea salt, black pepper, nutmeg, sage, and the bacon onion mixture from the fry pan. Mix thoroughly.      In a Stand mixer or mixing bowl with electric hand mixer, beat 4 egg whites  until stiff peaks form.    Gently fold  stiff egg whites into the yolk pumpkin mixture.      Spoon into prepare soufflé dishes placed on a cookie sheet or casserole dish. Put some water in the pan around the soufflé dishes. Bake for  about 35 minutes or until filling is set and center has risen.  Cool for 5

(Recipe below is 4 servings) I doubled it in this picture    each serving provides 1 lean 2 greens 3 condiments   4 cups cauliflower florets  3 oz. reduced fat cream cheese 1/2 cup sour cream 1/4 cup green onions 1/4 cup reduced fat parmesan cheese 6 slices turkey bacon 1 cup reduced fat cheddar 17 oz. cooked Jennie-O bulk breakfast turkey sausage  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. Cook bacon and chop into bits. Cook sausage in the bacon pan after the bacon is cooked. Slice onions, cube the cream cheese, sour cream and parmesan cheese and add all together and add in the cooked cauliflower. Put in casserole dish and top with remaining cheddar cheese. Bake 20-30 minutes covered, then broil just to brown the top.   You can do

1 serving  Each serving provides  1 leaner 3 condiments  3 greens  1 snack  8 oz. raw chicken breast  1/4 cup light bertillo Alfredo sauce  1 teaspoon low sodium chicken gravy mix 1 package ranch puffs  4.65 oz. raw broccoli  Take your chicken and pound with a meat tenderizer. In a ziplock bag  put your ranch puffs and crush with a rolling pin. Put your chicken in the puffs bag and cover all sides of chicken. Heat a frying pan with nonstick spray and cook your chicken on both sides till golden brown; finish cooking in the oven if needed to make sure all pink is gone. While that is cooking heat up your Alfredo sauce and add your gravy mix. Steam your broccoli. After your chicken is cooked  place on your plate and pour your sauce over top. NOTE: typically this is made with lean steak tenderized but I only had chicken on hand. Remember if you do use the lean beef then it would be 7oz. raw.

Makes 6 servings ( makes just a hair over 1 1/2 cup)  Per serving. (3 1/2 tablespoons per serving) 1/3 Green 3 Condiments 1 Cup rice vinegar 2 Cups water 4 Tablespoons sugar free syrup  1 Tablespoons fresh ginger 3 Tablespoons minced garlic 1 Cup red chilies chopped  1 Teaspoon salt 2 Tablespoon sugar free ketchup  Chop chili’s and remove some seeds. Reserve the other seeds to add if you want later. Add everything in a sauce pan and heat on low heat till reduced in volume and slightly thickens. With a immersion blender or a regular blender pour all your sauce in to blend good. 

So I made the Twiced baked cauliflower recipe then added a poached egg on top of egg serving. You can also at the last 5 minutes or so of baking the casserole make a small indentation in each serving and crack an egg in each spot. Finish baking till egg is finished the way you like it. I prefer my eggs over easy so the middle yolk is runny but the whites are fully cooked.  When you add 1 egg per serving your breakdown is 1/2 lean 2 greens  3 condiments           (slightly adapted from Kalyn’s kitchen)  (Recipe below is 4 servings)   each serving provides 1/4 lean 2 greens 3 condiments   4 cups cauliflower rice 3 oz. reduced fat cream cheese 1/2 cup sour cream 1/4 cup green onions 1/4 cup reduced fat parmesan cheese 6 slices turkey bacon 1 cup reduced fat cheddar   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 n

Yields 4 servings Each serving provides  1 Leaner 1/2  Healthy Fat 3 Green 2 3/4 Condiment 1  1/2  cup lite Bertolli Alfredo sauce 1 cup Rotel tomatoes 18 oz. cooked chicken breast  1 cup low fat unsweetened almond milk 4 cups spaghetti squash 1/2 teaspoon red pepper flakes 1 cup diced red peppers 1 cup reduced-fat cheese I cooked my chicken in a crock pot ahead of time and then shredded it. You can use rotisserie chicken and shred if desired.  Spaghetti Squash 1. Preheat oven to 400 degrees and line baking sheet with foil. 2. Cut the spaghetti squash in half lengthwise, spray the inside with cooking spray and sprinkle with salt and pepper. 3. Place the squash cut side down on the baking sheet and roast until tender, about 30-40 minutes. 4. Let the squash cool for about 10 minutes before scooping out the strands with a fork and placing them in a bowl. Cheesy sauce  In a sauce pan add your Lite Bertillo sauce, red pepper flakes, shredded cheese, Rotel tomatoes and almond milk. Warm up t

 1 serving  Each serving provides  1/3 protein  1/2 condiment 2 egg whites 1-2 drops green food coloring  1/2 tablespoon low fat mixed grated cheese  1 oz low sodium lunch ham Mix your 2 egg whites with the food coloring. Heat up a frying pan on medium to high and place 2 mason small mouth canning lid rings in the pan face up. Spray lightly with non stick spray. Divide your colored eggs between the two rings. Put a small amount of water in the pan and cover with a lid. ( this will steam your eggs perfect) when cooked use a knife around the edges to remove. Heat ham oh so slightly in the microwave. Place the cheese on top of one egg white. Then top with the ham. Place other egg on top and enjoy. What a fun way to have a Grinch still breakfast with or for your kids.