FoodiQueen

                         Peanut Butter Brownie Whoopie Pie       Omg I made this today. This is even better than the peanut butter cup.                                                             (2 servings) each serving provides 1 fueling 1 condiment 1/2 healthy fat 1 optional snack 2 brownie fuelling's 1/4 tsp. baking powder 3 tablespoons liquid egg substitutes 6 tablespoons unsweetened vanilla almond or cashew milk, divided 1 tsp. vegetable oil 1/4 cup pb2 cooking spray Preheat oven to 350. In a bowl mix together both brownie mix, baking powder, egg substitute, 1/4 cup milk, and oil. Spray 4 sections in a muffin tin and divide batter into 4 spots. Bake 18-20 minutes or till a toothpick comes out clean when inserted. While the brownies are cooking; mix the remaining milk with the pb2. Once the brownies are cooled; slice down the middle and fill with the pb2 mixture; put the top on and enjoy. Remember you get 2 per serving

Makes 3 servings (7 per serving) Each serving provides  1 Leanest  2 Healthy Fats 1 2/3 Green 3 Condiments INGREDIENTS: 2 t olive oil 1 T creole seasoning 21 oz cooked shrimp 2 c cucumber For the Avocado Sauce:  6 oz avocado ½ c green onions 2 T fresh cilantro 2 t lemon juice ¼ t salt ½ t cayenne DIRECTIONS: For the Avocado Sauce: Mix the ingredients for avocado sauce together and set aside.  For the Shrimp and Cucumber Bites: Toss the shrimp in the oil and the seasoning and cook in a preheated (medium-high heat) heavy bottomed pan/skillet until slightly blackened, about 2-3 minutes per side.  Assemble the bites with cucumber slices, topped with avocado sauce and shrimp.

Serves 4 Each serving provides  1 lean 3 greens  1 1/2 condiments  1 healthy fat 6 cups sliced zucchini 8 tablespoons low fat cream cheese ( softened to room temperature) 1 cup low-fat Greek yogurt 2 eggs ¼ cup chopped onion 6 oz. cooked chicken breast, shredded 1 cup reduced-fat, grated cheddar cheese 1 cup reduced-fat, grated mozzarella cheese ¼ tsp or less of each: salt and pepper Slice zucchini thin. Sprinkle salt over zucchini and let sit for 10 minutes to get the excess water out. Preheat oven to 350F. In a large bowl, mix cream cheese, yogurt, eggs and salt and pepper, until well combined. Stir in cheeses (reserving 1/2 cup for putting on top), shredded chicken and chopped onion. In a greased casserole dish, layer the zucchini on the bottom. Pour chicken and cheese mixture over ; repeat another layer. Sprinkle with remaining cheese. Bake covered for 35 to 40 minutes. Broil approximately 2 minutes if desired 

1 serving Each serving provides 1 fueling 2 condiments 1 lean 1 packet mashed potato fueling 2 tsp. Baking powder 2 egg whites 3 morning star veggie links ½ cup mixed low fat cheese Preheat oven to 350 Mix 1 packet mashed potatoes (either flavor will do)  with 2 tsp. Baking powder; and 2 egg whites that are whisked till frothy.Set aside. Spray your muffin pan; or like what I used; my twinkie pan; with no stick spray. Put a small amount of potatoes in 3 muffins compartments; reserving some for the top. Top with a veggie link on top of each potato. Divide your cheese out for each one; reserving some for the top of each. After putting the sausage on top of the potato add your cheese then top with the remaining potato mix; then top with your remaining cheese. Bake for approximately 15 minutes. Serve warm with 1 Tablespoon sugar free syrup if you want add 1 condiment if you do.

4 servings each serving provides   2 greens  2 3/4 condiments  1 leaner  1 healthy fat INGREDIENTS •             20 oz frozen cauliflower florets (about 4 cups) •             4 oz low-fat cream cheese, softened •             1 lb cooked chicken, shredded •             ½ cup Salsa Verde •             ½ tsp kosher salt •             ⅛ tsp ground black pepper •             1 cup shredded sharp reduced-fat cheddar cheese •             ¼ cup low-fat plain Greek yogurt •             1 Tbsp chopped fresh cilantro (optional) INSTRUCTIONS 1.            Put your cauliflower in a microwave safe dish and cook for 10-12 minutes or until fork tender. Add the cream cheese and microwave for another 30 seconds. Stir. 2.            Add the chicken, salsa verde, salt, pepper, cheddar cheese, greek yogurt, and cilantro. Stir. 3.            Bake in a preheated oven at 375 degrees (F) in an ovenproof casserole dish for 20 minutes. OR you could microwave on high for 10 minutes. 4.            Serve hot.

1 serving Each serving provides  1 fueling  1 healthy fat (optional) 1 1/2 condiment  Blend vanilla shake 1/2 cup unsweetened almond milk, water, ice and 1 tablespoon sugar free pistachio pudding mix. I added 18 pieces or 1/3 oz. pistachio nuts( 1 healthy fat) when blended it all together. This added flavor but added that wonderful crunch to my shake. Holy cow this is good 

1 serving each serving provides 1 lean 3 greens 1 healthy fat 1 condiment 6 oz. grilled chicken breast ( 1 seasoned mine with a sprinkle of salt and pepper) 3/4 cup zucchini spirals.  (I used yellow) 1/4 cup fresh tomatoes chopped 1 minced garlic clove 1 teaspoon olive oil Grill your chicken breast Add the olive oil and the minced garlic to a pan on medium heat. Add your zucchini spirals right away and toss to mix up. Add your fresh tomatoes right at the end. Put this on your plate and add your chicken on top. Add 3 tablespoons of poblano cream sauce over that. You can mix it all together but I preferred it this way. enjoy!!! poblano sauce recipe The entire recipe is: 1 ounce protein 3 Greens 3 condiments 1 fat This recipe should make approximately 1 cup total. 3 tablespoons = 1/3 green total per serving                                                         if its 2/3 cup . 5 tablespoons = 1/2 green total per serving The other items ar

1 serving  Each serving provides  2/3 lean 3 greens 2 condiments  1 healthy fat 1/3 snack  I got these salmon burgers at Costco. 1 1/2 is a lean protein. I cooked 1 so I used 2/3 of my protein. I  added lettuce and tomato to make up my last needed green.  I used my cauliflower thins as my buns recipe below  Makes 4 servings each serving  2 condiments 2 greens 4 cups of cauliflower crumbles or rice ( 8 greens) 2 large eggs (2/3 lean) 1/2 cup fresh grated reduced fat parmesan cheese (3 condiments) 2 tsp. almond flour ( 1 condiment) 1/4 tsp. salt ( 1 condiment) 1/2 tsp. black pepper (1 condiment)  1 tsp. sesame seeds or Trader joes anything but bagel seasoning( 2 condiments)  The 2 eggs in this recipe because it’s divided out among 8 buns ( 4 top buns 4 bottom buns) it does not count as any protein. mix all ingredients together and drop on sprayed parchment paper on a cookie sheet. form patties 4" round. bake at 400 for about 20-25 minutes or till golden brown. Freeze the remaining

Makes 4 servings Each serving provides  1 Leaner protein 3 vegetables 1 condiment 1 head of cabbage – total weight of cooked leaves 20 oz  14 oz shredded chicken (part of a rotisserie chicken) 1 cup chicken broth  1 cup low fat plain Greek yogurt  One (7 oz) cans of chopped green chilies 1/2 cup fresh cilantro 1/4 teaspoon Salt  1/2 teaspoon pepper  1/2 teaspoon cumin  1/2 cup green onions, chopped  4 ounces shredded low fat cheese For the Sauce: Add the chicken broth to a saucepan over medium heat. Bring to a boil, then lower the heat and mix in the Greek yogurt and green chiles. Heat thoroughly but do not boil and make sure to stir often. Let simmer for just a bit and the sauce should thicken. Season with salt and pepper… For the Enchiladas: Bring a large pot of salted water to a boil. Peel the cabbage leaves – make sure to peel them gently, as you don’t want them to tear. I ran the cabbage under warm water as I was peeling and this helped quite a bit. Throw the cabbage leaves into t

Yield 8 servings Per serving 1 Lean protein 2 greens 1 2/3 condiment 3/4 pound cabbage, leaves separated Non-stick pan spray 1 cup leeks, chopped 2 cloves garlic, minced 1 1/3 lb. ground beef 1 (28-oz.) can crushed tomatoes 1 tbsp. balsamic vinegar 1/4 c. torn basil leaves 1/2 tsp Kosher salt 1/2 tsp Freshly ground black pepper 2 c. part-skim ricotta 2 eggs, beaten 1/4 c. grated Parmesan, plus more for serving 2 1/3 c. shredded mozzarella Preheat oven to 350°. In a large skillet over medium heat, heat oil. Add onion and cook until onion is soft, about 5 minutes. Stir in garlic and ground beef, breaking up meat with a wooden spoon. Cook until beef is no longer pink, about 6 minutes; drain excess fat. Add crushed tomatoes and balsamic vinegar. Bring mixture to boil then reduce heat and simmer for 20 minutes. Season with salt and pepper then stir in basil.  In a medium bowl, combine ricotta, eggs, and Parmesan.  Grease a large baking dish with olive oil. Spoon a thin layer of sauce into b