FoodiQueen

1 serving  Each serving provides  2 greens  1 oz. lean protein  1 healthy fats 1 condiment  3.18 jalapeños peppers -2 greens  2 tablespoons lite cream cheese- 1 healthy fat 1 tablespoon lite cream cheese- 1 condiment  2 strips turkey bacon- 1oz. Lean protein  If you need more cream cheese then make sure to change your above breakdown. Preheat oven to 350. All jalapeño peppers are different sizes so I weighed out 2 green servings = 3.18 oz. Cut  stem end off and cut 3/4 way lengthwise. Carefully clean out seeds in the middle. Microwave all peppers a couple minutes till they start to soften a bit. Remove from microwave and fill with cream cheese. Cut your 2 strips of turkey bacon in half or however to be able to wrap all poppers. Insert toothpick through to hold together. Bake on a cookie sheet for approximately 15 minutes at a 350 oven. Serve warmed or I prefer to eat them cooled. 

Makes 6 servings  ( each serving is approximately 1/4 cup )  Per serving 1 vegetable 2 condiments 2 fats 3 cups raw cauliflower florets 2 Tbsp water 4 tsp avocado or olive oil ½ tsp salt 3 whole garlic cloves 4 tsp Tahini paste 3 Tbsp lemon juice 2 raw garlic cloves, crushed (in addition to above) 4 tsp extra virgin olive oil 1/2 tsp kosher salt 1/4 cup roasted red bell peppers  1. Combine the cauliflower, water, 2 tsp olive oil 1/2 tsp salt and 3 whole garlic cloves to a microwave safe dish. Microwave for about 15 minutes - or until softened and darkened in color. 2. Put the cauliflower mixture into a magic bullet, blender, or food processor and blend. Add the tahini paste, lemon juice, 2 raw garlic cloves,2 tsp olive oil, and 1/2 tsp kosher salt and red peppers. Blend until mostly smooth. 3. To serve, place the hummus in a bowl and serve with celery sticks, raw radish chips, or other vegges to dip with.

1 serving  Each serving provides  1 lean 3 greens  3 condiments  1 snack  Spinach filling ( I used 1/2 of 1 serving of the filling to stuff my salmon. ) use the rest a different day.  Baked Spinach Dip 3/4 cup hearts of palm chopped (artichokes are higher in carbohydrates) 1/2 cup part skim ricotta cheese 1 1/2 Tablespoons low fat cream cheese 1/3 cup Parmesan cheese (grated) 2 ounces part skim Mozzarella cheese (small cubes) 1/2 teaspoon minced garlic 3/4 cup frozen spinach, thawed and squeezed of its juices. The below breakdown is for the spinach dip Makes 2 servings  Per serving: 1/4 lean  protein 3/4 green  1 condiments 5 oz. raw salmon  Salad  2 1/4 cup romane lettuce 4 teaspoons Newman’s own sesame ginger dressing  1 packet ranch puffs- snack   So make your spinach filling then gently make a pocket in your salmon and stuff 1/2 of one serving inside. Put in a baking dish with a little bit of water and cover with foil. The water is to steam it and keep it moist. Bake for approximat

Serves 8 Each serving provides 1 leaner 1 fat 2 condiments 3 greens Each serving depends on the size of your mixed sweet peppers. I would do your filling then divide that mix by 8 servings then stuff so you can be exact. Preheat oven to 350.  I bought 2 bags of mini sweet peppers. You want  30 oz. of peppers for 8 servings after they are cut in half and seeds removed.  filling: 4 oz.softened cream cheese 1 cup plain reduced fat Greek yogurt 1 3/4 lb. chicken breast cut into bites size pieces. 1 tablespoon garlic powder 1 tsp. Italian seasoning 1 tsp. salt 1 cup chopped hearts of palm; drained 6 oz. or 2 handfuls of fresh spinach 8 oz. shredded mixed low fat cheese Mix the cream cheese, yogurt, shredded low fat cheese; ( reserve 1/4 cup cheese for top ) garlic powder, Italian seasoning and salt together and set aside. Cut up your chicken into cube size pieces and put in a bowl with the fresh spinach and  hearts of palm. ( note; you want to cook the chicken 50% in the pan because its go

1 serving  Each serving provides  1 lean 3 condiments  3 greens  5 oz. cooked Flank steak  1 cup zucchini ( 3.98 oz. ) 1/2 cup sliced mushrooms  1/4 cup light bertolli Alfredo sauce  1 tablespoon Gorgonzola cheese  I grilled a flank steak to perfection. Let it rest before cutting and weighing out. I julienned my zucchini and sliced my mushrooms and sautéed in a pan with nonstick spray. Slice your flank steak against the grain and weight it out. Warm your light bertolli sauce in a separate pan and add your Gorgonzola cheese. Assemble everything on your plate and pour your Gorgonzola sauce over top. 

Total breakdown with 4 mini shells and filling  1 leaner 3 greens 2 healthy fats mini tortilla shell recipe (4 shells) per serving  4 shell serving provides  1/2 lean 2 greens 1/2 cup cauliflower rice 1/2 cup grated zucchini 1/4 cup egg beaters 3/8 cup reduced fat mixed cheese preheat oven to 400 microwave cauliflower rice 2 minutes then cool and put in tea towel and squeeze out excess water. do not microwave zucchini put sprinkle with salt and let stand for 15 minutes then squeeze all the excess water out. Mix all the above ingredients together with the cauliflower  and zucchini and make 4 mini circles (1/3 cup) on a cookie sheet that has parchment paper that is sprayed with non stick spray.(picture above) bake for approximately 30 minutes. flipping 1/2 way.  You can use all cauliflower or part cauliflower and part  grated zucchini. In this picture I only had cauliflower.  4 oz. raw shrimp  1 teaspoon olive oil  1 strip turkey bacon 1 cup

4 Servings Each serving provides  1 lean  3 greens  3 condiments  ( 1 healthy fat per serving needed) 4 cups cooked spaghetti squash  4.92 oz. fresh sliced mushrooms  12 oz. cooked shredded chicken  1 1/4 cup light Bertillo Alfredo sauce  1 teaspoon ranch powder  1 1/2 cups  2% cottage cheese  1 cup low fat mixed cheese  Preheat oven to 350. Mix everything together in a bowl except the shredded cheese; reserve that for the top. Spray a casserole 9x12 dish with non stick spray then put in your casserole mix and top with the 1 cup low fat mixed shredded cheese. Bake till bubbling approximately 30 minutes. I dividend mine into 4 servings for another day. Picture shows 3 but that’s because I ate one.