FoodiQueen

   Serves 4 Each serving provides  1 leanest  2 healthy fats 3 condiments  3 greens 17  oz. raw shrimp  4 cups red and yellow pepper thinly sliced  2 1/2 sliced avocado  2 teaspoon olive oil 3 teaspoons Cajun seasoning  Sauté peppers and shrimp in a pan with the olive oil and Cajun seasoning till shrimp is pink. Divide in 4 servings and add to your tortilla shells. Top with fresh avocado. Each serving gets 4 mini shells.    mini tortilla shell recipe (4 shells) 1/2 cup cauliflower rice  1/2 cup shredded or grated zucchini 1/4 cup egg beaters 3/8 cup reduced fat mixed cheese 1/8 teaspoon southwest chipotle Mrs. dash 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  a...

 4 servings Each serving provides ~1/3 lean 2 ¼ green ¼ healthy fat 2 condiments 1 tsp oil 2 cups spinach 3 cloves garlic ½ cup green onion ½ cup peppers ¼ tsp salt ¾ cup part-skim ricotta cheese ½ cup reduced-fat parmesan cheese 1 egg 4 portabella mushroom caps ½ cup tomato sauce (with less than 5 grams of carbohydrates per ¼ cup) I used Raos  ½ cup reduced fat cheese Preheat oven to 350. Remove center stem of mushrooms. Place on a cookie sheet. Chop up your fresh spinach into bit size pieces. Mix all ingredients together except the 1/2 cup mixed cheese or mozzarella for the top. Fill each mushroom cap with the filling and top with your reserved cheese. Bake for approx. 20 minutes or till the cheese is melted and the center filling is hot. I personally like my mushroom to be slightly firm like a steak. If you do not then cook a little longer. 

(1 serving)  Each serving provides  1/2 leanest 1 Healthy fat 1 green 1 condiment  3 1/2 oz. cooked shrimp - 1/2 lean 1/3 diced fresh avocado - 1 healthy fat 1/2 cut fresh chopped tomato- 1 green  1 lemon wedge- 1 condiment  2 fresh basil leaves chopped on top Mix together and squeeze your lemon wedge over top when your ready to eat.  Simple and easy. Eat this as an appetizer before your dinner. Remember this is using up some of your lean and green. 

                   Spicy Thai Cabbage Chicken Salad (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 1/2 teaspoons Newman’s own sesame ginger dressing = 2 condiments 1 tablespoon pb2= snack 1/4 tea red pepper flakes= 1/2 condiment (each serving provides) 1 leaner protein 3 greens 1 healthy fat 1/2 snack 3 condiments

 4 servings each serving provides ½ leanest  2 healthy fat 1 ¼ greens 2 ¼ condiments 2 cloves garlic (2 condiments) 18 oz of raw shrimp (2 lean) ½ cup diced green onion (1 green) 0.25 oz sundried tomatoes (no oil) (1/8 green) 1 ½ cups half and half (8 fats) ¼ tsp salt (1 condiment) ¼ tsp pepper ( ½condiment) 4 cups raw baby spinach (4 green) ¼ cup parmesan cheese (4 condiments) ½ tsp dried Italian herbs (1 condiment) 2 tbsp fresh parsley (½ condiment) Heat a large skillet over medium heat. Add the garlic and fry till fragrant; about a minute. Add the shrimp and cook on one side then flip to other side. Cook till pink. Transfer to bowl and set aside. Cook the green onions in the skillet then add the sun dried tomatoes. Add the 1/2 &1/2  and bring to a gentle simmer. Add the spinach leaves and allow to wilt in the sauce. At this point add the parmesan cheese and herbs. Cook a little more to thicken a bit; then ad...

1 serving  Each serving provides  1/4 fueling -1/4 bag of crushed poppers 3 greens -5.28 oz cauliflower florets  2 healthy fat- 1 tsp olive oil                      - 3 tablespoon Opa salsa ranch 1 condiment - 1 tablespoon Parmesan cheese Take your bag of poppers and grind up till a powder form. Take your cauliflower florets and put in a zip lock bag and drizzle your olive oil over the top and mix up. Add the 1/4 bag of crushed up poppers and the Parmesan cheese. Shake it all up in the bag till it’s all coated. Bake for about 10 minutes till done. You don’t want them full cooked and mushy; you want them firm; so your timing may be different also because of the floret sizes. Dip in your salad dressing. I choose 3 tablespoons Opa salsa ranch for 1 additional healthy fat. If you want a different dipping sauce look at your condiments list. 

1 serving  Each serving provides  3 greens 2 healthy fat 1/3 protein  4 turkey bacon slices  1 tsp. Sesame oil  1 1/2 cups shredded cabbage  1 tablespoon sesame seeds  Chop up your turkey bacon and cook in a frying pan. Add your shredded cabbage to the pan and add your sesame oil. Cook till cabbage it’s almost cooked completely. Add sesame seeds. Serve.. 

2 servings each serving provides 1 leanest 3/4 green 2 healthy fats 2 condiments 18 oz. raw Ahi tuna 3 tablespoons light soy sauce 1/2 cup green onions 2 tsp sesame oil 1 tsp. fresh grated ginger 1/4 cup chili pepper, diced 1 tablespoons sesame seeds  1/3 oz. 3 pieces chopped macadamia nuts When buying fresh Ahi from the store make sure to buy the frozen one. Ask the butcher; she told me the Ahi in the case needs to be cooked but when eating raw Ahi the frozen has been flash frozen right off the boat. Cut your Ahi into bite size pieces. Mix all the marinade ingredients together and put your Ahi in to marinate for at least 2 hours. After it has marinated toss it with your sesame seeds and divide into 2 bowls and top with your green onions, and macadamia nuts. Mahalo

(4 servings) each serving provides( for rice ) 3 greens 2 condiments 1 1/2 healthy fats WHEN ADDING THE EGGS ITS 2/3 PROTIEN  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

      1 serving  Each serving provides  2 greens 2 condiments  Next time I’ll make these in smaller piles for easier flipping.  Mix 1 cup cooked spaghetti squash with 3 tablespoons egg beaters. Salt and pepper to taste. Spray your pan with  non stick spray. Cook on medium heat till brown on one side then flip and cook on the other side. Serve warm with 1 tablespoon sour cream. 

1 serving  Each serving provides  1 lean  1/2 green 3 condiments  5 1/2 oz raw chicken breast 2 slices turkey bacon 1 wedge laughing cow mozzarella cheese 1 tablespoon low fat mixed blend cheese 1 fresh jalapeño sliced in half lengthwise and de seeded 1 tablespoon sugar free BBQ sauce Preheat oven at 350 Pound your chicken breast with a tenderizer. Cut your jalapeño lengthwise and remove seeds. Microwave your peppers a couple minutes just to slightly cook. Mix your laughing cow cheese and mixed cheese and spread in the middle of each jalapeño halves. Put jalapeño halves together and place in the middle of your chicken breast. Fold or roll the chicken around the jalapeño so it’s nestled inside. Wrap 2 turkey bacon slices around the chicken bundle and bake for 30 minutes. Brush your 1 tablespoon sugar free BBQ sauce on while its baking.   You still have 2 1/2 greens to make this a complete lean and green. Maybe a salad with a dressing that is a healthy fat....