FoodiQueen

Makes 2 servings Per serving: 1 lean 1/2 green 2 condiments 1 cup shredded reduced-fat cheddar cheese(1 lean) 1/2 cup reduced-fat grated parmesan (4 condiments) 3 eggs(1 lean) 1/2 cup jalapenos rings (1 green) Preheat oven to 375  Combine the shredded cheese and egg in a bowl and mix it until the ingredients are fully combined. Divide the mixture equally into four or six equal parts (depending on the size bread you want) on a baking sheet lined with parchment paper or a silicone baking mat. Bake at 375 degrees for about 15 to 20 minutes until the cheese has fully melted and created a slight brown crust. Feel free to mix up your reduced fat cheese selection - but stick with one grated hard, dry cheese (like parmesan or asiago) to keep the flour-like texture. 

1 serving  Each serving provides  1 snack 3 greens 2 healthy fat preheat oven to 400 1.99 oz. of raw zucchini is 1 green. So I tripled that to have all my greens. I cut my zucchini into the size wedges I wanted. Crush 1 packet ranch puffs ( this is a snack ) and set aside in a bowl.  Put 2 tablespoons egg beaters in a bowl. ( the egg beaters will not count as anything because not much will stick.) Put  your zucchini in the egg mixture and coat your zucchini. Then one by one take your egg coated zucchini and roll them in the crushed ranch puffs. Put your zucchini on the cookie sheet and drizzle them with 1 teaspoon olive oil. Bake till they are easy to insert a fork but not mushy. This timing all depends on the size of your zucchini. Cook 1/2 way then flip to cook the other side. Serve with 2 tablespoons hidden valley cucumber ranch dressing. 

Makes 4 servings Per serving 1/4 Leaner 2 Greens 1 Healthy fat 3 Condiments 4 Cups cucumbers 1 1/2 Cup plain low fat greek yogurt 2 Tablespoon lemon juice 1 shallot 1 clove garlic 1/3 Cup fresh dill 1/4 Cup fresh parsley 2 Tablespoons tarragon 4 Teaspoons olive oil 1/4 Cup red onion Step 1     In a blender, combine the chopped cucumber with the yogurt, lemon juice, shallot, garlic, dill, parsley, tarragon and the 1/4 cup of olive oil. Blend until smooth. Season with salt and white pepper, cover and refrigerate for at least 8 hours or overnight. Step 2     Season the soup again just before serving. Pour the soup into bowls. Garnish with the finely diced cucumber, red onion and a drizzle of olive oil and serve.

Makes 12 servings each  serving - 1⁄2 cup juice – 1 green - 1 condiment  5 cups ripe tomatoes, peeled and chopped  1/2 cup water  1/2 cup chopped green pepper  1/4 cup chopped cucumber  1/4 cup chopped celery  1/4 cup lemon juice  2 tablespoons chopped onion  1 tablespoon salt  1 tablespoon hot pepper sauce - optional Directions 1. In a large Dutch oven or soup kettle, combine the first eight ingredients. Remove stems and seeds if desired form peppers; add to tomato mixture. Bring to a boil; reduce heat. Cover and simmer for 30 minutes or until vegetables are tender. Cool. Blend vegetables in a blender until smooth. Add more water if needed. Refrigerate or freeze. Shake or stir juice well before serving.

Makes 12 servings 1 slice or 1 muffin per serving  Per serving 1/2 Green 3 condiments 1 fat 1 snack ( optional) 3 cups grated zucchini 6 eggs 1 1/4 cups almond flour 1 Tbs baking powder 1/4 tsp salt 6 Tbs butter 1 tsp cinnamon 1 teaspoon lemon zest 2 tsp Stevia ( 2 packets) 3/4 cup chopped walnuts ( optional/ 7 walnut halves is 1 snack per serving. 12 servings x 7 halves = 84 halves.) please measure out yourself because not all nuts are the same size.  Preheat oven to 350. and line 9x5 loaf pan with parchment paper. I lightly sprayed the parchment paper with non stick spray. Transfer grated zucchini to a tea towel and wring out all the water.( The more water you wring out the better the results)  In a mixing bowl, beat egg whites till stiff peaks form. set aside. In a medium bowl, whisk together almond flour, baking powder, salt, egg yolks, melted butter, lemon zest, stevia, cinnamon and 1/4 of your whipped egg whites. Stir till well combined, then stir in grated zucchini. Fold in rem

2 servings Each serving provides  1/2 lean  1 healthy fat 1 green 1 condiment  6 oz. cooked chicken chopped- lean 1 1/2 tablespoons lite mayo- 1 healthy fat  1/2 cup chopped celery- 1 green  2 tablespoons cucumber lite ranch dressing - 1 condiment  1 tablespoon fresh cilantro chopped Mix all together. To make this into a complete lean and green I would recommend using my zucchini tortilla shells which provides 2 greens; 2 condiments; 1 healthy fat. Add 2 1/2 strips of cooked turkey bacon to your chicken salad mixture to make up the other 1/2 lean.  Or my  cauliflower thins would be the same breakdown. 

Makes 4 servings   Per serving 1 Lean 1 Green 3 Condiments   20 ounces cooked pork ( 28 oz. raw pork tenderloin) ¼ Teaspoon salt ¼ Cup onion 1 Teaspoon cumin ½ Cup poblano peppers ¼ Cup green chiles 1 Cup Tomatillos ¼ Cup jalapenos 1 Tablespoon minced garlic 1 Cup fresh cilantro 2 Cup chicken stock  Put your pork in a crock pot with some water and cook on high till you can easily shred with 2 forks. Approximately 2 hours. All crock pots are different.  Add the garlic and all the other ingredients in a food processor or blender and make your verde. Reserve 1/4 cup cilantro for on top of each dish if desired. Pulse all ingredients together until the texture is mostly smooth with a few small chunks. Drain the fat from your pork and shred. Return to crock pot with your verde sauce and warm back up. Divide into 4 portions. Serve as is; needing 2 greens still or serve over 1 cup steamed cauliflower rice to make a complete lean and green meal. 

Makes 6 servings Per serving 1 Lean 1 2/3 Green 2 Condiments 1 1/2 Cup cauliflower rice 15 ounces cooked 85-94% lean ground beef 1 1/2 Cup Rao's marinara sauce 1/2 Cup sour cream 1 1/2 Cup 1% cottage cheese 2 Cups reduced fat shredded cheese 1/2 Cup green onion 1/2 Teaspoon salt 1 Teaspoon pepper This recipe can be made into a complete lean and green by increasing the cauliflower rice to 5 cups or 3 cups cauliflower rice and 2 cups zucchini cubes. And increase the Raos to 2 cups.  The breakdown then would be   Serves 6 Each serving provides  1 lean  3 greens 2 condiments  Preheat oven to 350. Place the cauliflower rice in a 2.5-quart baking dish. Microwave 4-5 minutes or until tender but not mushy.  After cooking, set aside (leave in the casserole dish). In a large skillet or pot, cook the ground beef over medium-high heat until browned, 7-10 minutes.  Drain and stir in the tomato sauce, salt, and pepper. In a mixing bowl, stir together the cottage cheese and sour cream. Mix in th

2 servings each serving provides 1 leaner 1 healthy fat 3 greens 3 condiments 16 oz. raw boneless skinless chicken breast. 1 cup chopped cucumber 1 cup red or orange bell pepper 1 cup fresh tomatoes chopped up 1/4 cup ( 10 medium) black or green olives; sliced 2 tablespoon fresh parsley; finely chopped 2 tablespoon red onion; finely chopped 4 tsp. fresh lemon juice 1 tsp. olive oil 1 clove garlic; minced 2 tablespoons fresh cilantro; finely chopped Grill chicken till cooked through and no longer pink inside. About 5 minutes on each side. Let the chicken rest for 10 minutes. Cut chicken into slices. In a bowl mix parsley, cilantro, olives and garlic. whisk in olive oil and lemon juice. Add cucumber, bell pepper, tomato and onion. Toss to coat ingredients with the dressing. split salad onto 2 plates and add the 6oz. grilled chicken on top of each salad. Substitute the  6 oz. chicken for 7oz. of Shrimp ( which will be the leanest )  if you want then you can add

1 serving  Each serving provides  3 greens  1 1/2 oz. towards your protein   You need to weight your asparagus out with conversion chart instead of measuring it out. This is 3 greens. Each green for raw asparagus is 2.36 oz. Divide your asparagus out to make somewhat equal bundles to easily wrap your turkey bacon around them.  1 1/2 slices of turkey bacon is 1 1/2 oz. of protein so I cut the strips lengthwise then wrapped them. I proceeded by putting toothpicks to hold all together; I then put them on my BBQ to grill. I tested to see about  doneness with a fork. Flip bundles to cook both sides. 

Serves 8 Each serving provides 1 leaner 1 fat 2 condiments 3 greens Each serving depends on the size of each zucchini you are using. The picture above was with medium sized zucchini so I got 2 ( as pictured) per serving. Preheat oven to 350. Weight out 3 lbs. whole zucchini's for 8 servings. Take your zucchini and cut them in half lengthwise. Scoop out the middle. set the boats on a cookie sheet. 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; 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. Cook in a  pan till the chicken is co

Makes 3 servings 7 chips per serving 1 Healthy Fat 3 Condiments 4.5 ounces avocado 1 Teaspoon lemon juice ¾ Cup reduced fat parmesan cheese ½ Teaspoon garlic powder ½ Teaspoon Italians seasoning Preheat oven to 325. Line a cookie sheet with parchment paper and spray with nonstick spray.  In a bowl mash avocado with a fork until smooth. Add the Parmesan, lemon juice, garlic powder and Italian seasoning ( substitute the Italian seasoning with red pepper flakes if you want them spicy)  Place heaping teaspoon sized scoops of mixture on baking sheets. I got 6 to a sheet; you want to make sure there is room around them. Sprinkle with just a little bit of salt. Wet your fingers with water and flatten each pile. ( the water helps to prevent the mixture sticking to your fingers while flattening our) bake till golden and crisp. 15 minutes to 18 minutes. Check because you don’t want them burnt. Cool then enjoy!                       7 chips per serving 

Makes 3 servings  Each serving provides  1 fueling  1 1/2  healthy fat ... 3 condiments  1 orange cream shake 2 Golden pancake  1/2 teaspoon baking powder  3 tablespoon liquid egg substitute  1/4 cup unsweetened almond milk  1 teaspoon olive oil  1 teas orange extract 1 teaspoon orange zest 9 pieces macadamia nuts Mix all together except macadamia nuts sprinkle on top; bake in sprayed donut pan for 15 minutes at 350.

Makes 5 servings Each serving provides 1 Leaner protein 3/5 Green ( this is 60% of 1 green) 3 condiments 1 fat 2 Tbs balsamic vinegar 1/4 cup Walden farms pancake syrup 2 cloves garlic Non-stick pan spray 1 tsp Italian Seasoning 1/4 tsp salt 1/4 tsp pepper 2 lbs chicken breast 4 ounces part-skim mozzarella cheese 6 ounces avocado 1 1/2 cups diced tomato 1/4 cup fresh basil 1/4 tsp salt 1/2 tsp pepper Instructions: In a bowl whisk 1 1/2 tablespoons of the balsamic vinegar, syrup , garlic, olive oil, italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes. Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside. Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese and avocado, tomato basil mixture. Drizzle the remaining 1/2 tablespoon with balsamic vinegar and serve immediately.

Makes 6 servings Per serving provides  ½ Leanest protein 2 1/2 Greens 3 condiments 1 fat INGREDIENTS           2 tbsp sesame oil           3 cloves garlic, minced           1/4 cup leeks, diced           1/4 cup red  bell peppers diced             1/2 cup julienned celery          5 green onions, sliced on a bias (white and green parts)           1 ½ lb seasoned ground turkey breast           1/2 tsp ground ginger           1/4 tsp sea salt           ½ tsp black pepper           1 tbsp Sriracha or garlic chili sauce, more to taste           14 oz shredded cabbage           3 tbsp soy sauce           1 tbsp Rice Wine Vinegar           2 tbsp toasted sesame seeds           3 tablespoons fresh cilantro  Heat a large, heavy skillet. Add the meat and cook until the meat is cooked through - don't drain. Add the cabbage, celery, rice wine vinegar, red bell pepper pepper, onion,garlic, ginger, siriracha or garlic chili sauce and soy sauce to the skillet. Cook, stirring until the cabbage i

Makes 5 servings Per serving 1 Lean 3 Condiments 1 2/3 Greens 15 ounces cooked 85-94% ground beef 1 1/2 Cup plain low fat greek yogurt 4 Cups fresh tomatoes 2 Tablespoon taco seasoning 4 Cups  chicken broth 2 Tablespoon fresh cilantro 1 Cup reduced fat shredded cheese Brown ground meat till fully cooked. While meat is browning, place the yogurt and taco seasoning into crock pot. Drain any grease off of meat and put meat in the crock pot. Stir to combine with the yogurt and tomatoes  Pour chicken broth over meat and yogurt and tomatoes.  Cook on low for 4 hours or high for 2 hours. Before serving stir in cilantro. Garnish with shredded cheese. Next time I will add diced jalapeño peppers and zucchini cubes to make this a complete lean and green meal. I wanted to make this one kid friendly.  Each serving is approximately 1 1/2 cups

Makes 4 servings Each serving provides: 1 leaner 1 healthy fat 3 green 3 condiments   1 tablespoon + 1 teaspoon olive oil 2 ¼ pounds chicken breast (raw weight) ¼ teaspoon salt ½ teaspoon pepper ½ cup scallions 3 garlic cloves  1 tablespoon + ½ teaspoon balsamic vinegar 3 cups crushed tomatoes 1 medium green bell pepper 1 ½ cups mushrooms 2 teaspoons Italian seasoning Directions  1.       Lightly coat a large slow cooker with nonstick spray. Heat 1 tablespoon olive oil in a large skillet over medium high. Season both sides of the chicken with salt and pepper. Once the oil is hot and shimmering, add the chicken in a single layer. Cook on the first side for 3 to 4 minutes, until browned, moving the chicken as little as possible so that it gets a nice sear. Flip and brown on the other side, about 2 additional minutes. Transfer the chicken to the slow cooker.  2.       Reduce the skillet heat to medium. With a paper towel, carefully wipe out the skillet. Add the remaining 1 teaspoon  oliv

3 servings  Each serving provides  1 fueling  1 condiments  This recipe makes 6 popsicles. Each serving gets 2 popsicles. Remember all popsicle makers are not the same size. Good rule of thumb; recipe using 3 fuelings then that makes 3 servings. My popsicle maker is smaller so that’s why I got 6.  1st- in a bowl take your vanilla shake mix and 1 cup unsweetened almond milk and 1 tablespoon sugar free pistachio pudding mix. Divide that mix among your popsicle holders. Freeze part way about 1/2 -1 hour.  2- cut up your cherry ganache bar into equal amounts to put in for the next layer.  3- in a bowl mix strawberry shake mix with 1 cup unsweetened almond milk and pour over the top of each popsicle. Insert in the popsicle sticks and completely freeze.  Enjoy!!! 

1 serving  Each serving provides  1 fueling  2 condiments  Mix the vanilla shake mix with 1/2 cup unsweetened almond milk- 1/2 condiment .1 tablespoon sugar free pistachio pudding mix - 1 condiment . I used a small whisk to mix well. The pudding in my opinion is perfect; not running but also not solid. I put a dollop of light whipped cream on top - 1 tablespoon = 1/2 condiment. Chill in refrigerator for about 2 hours.