FoodiQueen

1 serving  Each serving provides  1 leaner 3 greens  3 condiments  1 healthy fat  3 1/2 oz. raw steak-1/2 lean 4 oz. raw scallops -1/2 leanest  1 1/2 cups green giant cauliflower risotto -3 greens  1/4 cup light Bertolli Alfredo sauce -2 condiments  1/2 teaspoons olive oil - 1 healthy fat  1/2 teaspoon low sodium brown gravy -1/2 condiment 1/2 tablespoon Marsala cooking wine -1/2 condiment 1 teaspoon boiling water  Salt and pepper to taste Grill your steak to the doneness you desire. Let rest after it’s cooked before you cut. Thaw your cauliflower risotto ahead of time. Put the cauliflower risotto and 1/4 cup Alfredo sauce in sauce pan and warm up. In a separate pan heat your olive oil up and when it’s hot put in your scallops to sear on both sides. Mix your gravy mix,and Marsala wine together then stir in boiling hot water till slightly thickened. Microwave if you need to thicken more. Assemble all on your plate. 

1 serving  Each serving provides  1 leanest 2 healthy fats 3 greens  3 condiments  7 oz. cooked shrimp - 1 leanest 6.3 oz. cucumbers - 3 greens  2 Tablespoons Chipotle mayo - 2 healthy fats 2 Tablespoons low fat cream cheese ( room temperature) - 2 condiments  1/2 teaspoons smoked paprika -1 condiment  Peel skin off cucumber and scrap out middle. Weight out 3 greens serving of cucumbers at 6.3 oz. Cook your shrimp till pink or use already cooked shrimp. Chop into small pieces after cooked. Put in a bowl and add Chipotle Mayo and cream cheese and mix together. Fill each cucumber boat with shrimp filling and sprinkle with smoked paprika. Eat right away or chill to eat later. Perfect complete lean and green for on the go or at the beach or pool.  If you can’t find the chipotle mayo then make your own. Mix some Chipotle spice with some mayonnaise. 

1 serving  Each serving provides  1 lean 2 greens  3 condiments  pizza crust 1/4 cup reduced fat mixed cheese = 1/4 lean 1/4 cup egg beaters = 1/8 lean 1 cup cauliflower rice= 2 greens topping  2 oz. cooked chicken  1/4 cup low fat mozzarella= 1/4 lean 1 tablespoons sugar free BBQ sauce mixed with 1teaspoon teriyaki sauce= 1 1/2 condiments 1 tablespoon blue cheese crumbles- 1 condiment  I make my own crust recipe above but you can use the cauliflour foods pizza crust. ( their crust is 1/2 lean and 3 greens so no added veggies if you use theirs) I also make a big batch of crusts ahead of time then freeze for easy dinner prep. Preheat oven to 350. I microwave my cauliflower rice for 2 minutes then put in a towel to squeeze out the excess water. mix in the egg substitute and mixed cheese with the cauliflower. spray non stick spray on parchment paper on a cookie sheet. pat down your ingredients to make a thin circle. bake for about 30 minutes. I flip mine and cook for another 10 minutes. 

1 serving ( 4 mini tacos)  Zucchini taco shell recipe below  ( 4 mini shells = 2 greens ; 1/2 lean ) 1 cup grated zucchini 1/4 cup egg beaters 3/8 cup reduced fat mixed cheese preheat oven to 400 Grate 1 cup zucchini in a bowl and sprinkle with salt and let stand for 15 minutes then squeeze all the excess water out. Mix all the above ingredients together with 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.  This picture is 2 servings.  2.5 oz. cooked corned beef trimmed very good.  1/2 cup raw cabbage ( you can use cooked but I prefer the crunch)  3 teaspoons Dijon mustard or horseradish  Cook your trimmed corned beef in your crock pot till nice and tender; approximately 6 hours on high. It should fall apart nicely when it’s done.  Shred your cabbage; I use 3/4 cup green and 3/4 cup purple.  Divide your 1/2 cup cabbage among your shells then a

1 serving  Each serving provides  1 leaner  1 healthy fat  3 greens  3 condiments  1/4 cup light Bertolli Alfredo sauce  1 teaspoon masala spice  7 oz. raw chicken breast  1 1/4 cup Znoodles  1/4 cup red peppers  I got this at my restaurant supply store. Check out the spice. 1 tsp.  = 1 condiment. I also added a recipe to make your own.  Put 1 teaspoon olive oil in your sauté pan on medium and add your chicken that has been cut into bite size pieces. While that is cooking add your masala spice to your Bertolli lite Alfredo sauce and stir till combined. Once your chicken is done add your Znoodles, cut up red peppers and add your masala sauce. Warm up and serve. I added a few green onions tops for picture.  Homemade Masala spice recipe below 2 tbsp ground coriander 2 tbsp ground cumin 1 tbsp ground turmeric 2 tsp red pepper flakes 2 tsp ground cinnamon 1/2 tsp ground black pepper 1/4 tsp ground cardamom Mix together and store in an airtight jar. 1 teaspoon = 1 condiment 

1 serving  Each serving provides  1 lean  3 greens  2 condiments  1 1/2 sausages - 1 lean  1 cup rinse sauerkraut- 2 greens 2.36 raw asparagus - 1 green 2 teaspoons Dijon mustard.           I used Sams garlic Aioli - 2 condiments  Grill or I baked your sausage till cooked threw. Steam your asparagus till done. Rinse your canned sauerkraut and warm up. Assemble on your plate and enjoy 

1 serving  Each serving provides  1 leanest 3 greens  3 condiments  2 healthy fats  You can make this with chicken instead but use 6oz. Cooked chicken instead of 7 oz. shrimp and use only 1 tablespoons pesto instead of 2. When making these alterations this your breakdown below. 1 leaner 3 greens  3 condiments  1 healthy fat  7 oz. cooked shrimp  1 1/2 cups cooked spaghetti squash  1/4 cup  light Bertolli Alfredo sauce  2 tablespoons pesto 1 tablespoon fresh grated Parmesan cheese  Mix your pesto and Alfredo sauce together and warm up. Put your hot spaghetti squash on your plate then pour your warmed pesto sauce over top and add your shrimp. Sprinkle your 1 tablespoon fresh Parmesan cheese. OMG; simple but so good