FoodiQueen

1 serving  Each serving provides  1/2 lean 2 greens 1 condiments 1 cup Fresh shredded zucchini - 2 greens  1/4 cup  egg substitute - 1/4 lean  1/4 cup low moisture mozzarella cheese - 1/4 lean  1/2 teaspoon red pepper flakes OR 1/2 teaspoon garlic powder -1 condiment  Preheat oven to 400. Shred your zucchini into a bowl and sprinkle with a little salt and set aside for 10 minutes. After 10 minutes put your zucchini in a tea towel and wring as much water out as possible. Put the zucchini in a bowl and mix all other ingredients together. Spray parchment paper on a cookie sheet with non stick spray. Make a mound of the zucchini on your sheet and spread out in a circle. Approximately 7 to 9 inches  round. Each pizza is approximately 1 cup. Spread not to thick but also not to thin. Bake for 20 minutes or just till golden brown but not burnt.

1 serving  Each serving provides  2 greens  1 lean 3 condiments  Cauliflower pizza crust recipe below Total 1/2 lean, 2 greens  1/4 cup reduced fat mixed cheese = 1/4 lean 1/4 cup egg beaters = 1/8 lean 1 cup cauliflower rice= 2 greens 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. If you are using a frozen homemade crust; thaw then pre bake the crust for approximately 10 times in a oven preheated at 350.  Topping:  3 oz. raw chicken

 4 servings Per serving  1 Leaner  3 Green  1 Healthy Fat  3 Condiments 4 tsp olive oil 1/4 cup diced yellow onion 2 stalks celery, diced 1 cup white mushrooms, chopped 1 clove garlic, minced or pressed 1 tsp Italian seasoning 1 tsp lemon pepper seasoning 1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes 4 cups chicken broth 1 1/2  cups water 1 pound (2 medium to large) zucchini, "spiralized" into spaghetti-like strands (using spiralizer, julienne peeler, or mandoline slicer) Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery, mushrooms and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften. Add the broth, Italian seasoning and lemon pepper and raw chicken. Increase the heat to high and bring the soup to a boil, then reduce it to low an

1 serving  Each serving provides  1 lean 3 condiments  3 greens  1 healthy fat I made my cauliflower thins but instead of making 8 buns I made 4 rectanglur shells. Recipe as follows  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. 1 jalapeño  1 tablespoon lite cream cheese 2 slices cooked turkey bacon 2/3 cup low fat mixed shredded  cheese 1/2 tablespoon butter  After my thin

3 Servings  Each serving provides ½ lean  ½ healthy fat  2 condiments  3 greens  4 ½ cups freshly grated Zucchini  2 eggs beaten  1 cup low fat mixed cheese  3 Tablespoons almond flour  1 teaspoon ranch powder  Salt and pepper to taste   Preheat oven to 350. Grate 4 cups fresh zucchini and squeeze out as much water as possible. You can use frozen zucchini if you want; just thaw and squeeze out the water. Put your zucchini in a bowl and mix all the ingredients till well blended together. Spray your parchment paper on your cookie sheet with non stick spray. Put your mixture on your cookie sheet in a big rectangle shape. Bake approximately 30 minutes till golden brown. I broiled mine a few minutes after to brown the top. Cut in 3 sections and each section gets 6 breadsticks. Serve warm with 2 Tablespoons Raos = 1 condiment. To reheat I put them in a pan on the oven to get warmed but also get that crispy outside.

Yield: 3 servings [ each serving is just a bit over 2 cups] Each serving provides  3 green  3 condiments  1 1/4 healthy fat 3 cups of eggplant 1/2 cup of green bell pepper 2 tbsp. chopped onion 1/4 cup of zucchini 1/4 cup of yellow squash 1 clove of garlic 1/2 tsp. red pepper flakes 2 tsp. almond flour 4 cups of low-sodium vegetable broth 1/4 cup of roasted red bell pepper in water 1 tbsp. butter 1/4 cup + 2 tbsp. of half-and-half I topped mine with 1 fresh basil leaf chopped up Preheat oven to 350. Line a cookie sheet with parchment paper. Cut eggplant, pepper; onion, zucchini and yellow squash into 2 inch size pieces. Put the veggies in a bowl and mix with the red pepper flakes and minced garlic and toss to mix. Season with salt and pepper to taste. Put your vegetable mix on your cookie sheet and roast in the oven till the vegetables or cooked. Approximately 30 minutes. Stir occasionally so as to not burn. While those are roasting put your bu

2 servings  Each serving provides  1 lean 1 green 1 condiment  12 oz. raw chicken breast ( 2 breast should weight 6 oz. each)  1/2 cup low fat skim ricotta cheese  1/2 cup Raos marinara sauce  4 tablespoons low-fat  mixed  cheese Preheat oven to 350.  First I took my 2 chicken breast and cut them in the middle so you can flip them open. I pounded mine a little bit at this point. Only if it was thick. Spray a casserole dish with non stick spray. Spoon 1/4 cup ricotta cheese on each chicken breast and a couple tablespoons of your Raos on top of the ricotta. Then flip the other 1/2 of your breast over to cover it. Place your chicken in your casserole dish and top both breast with your remaining Roas. Top each breast with 2 tablespoons low fat mixed cheese. Bake for approximately 30 minutes or till pink is all gone. 

Yields 6 servings Per Serving: 1 Leaner 1 Healthy Fat 3 Green ½ condiment 1 pound diced or shredded cooked chicken 12 ounces Jennie-O turkey sausage  1/2 cup celery chopped fine 1 tablespoon onion chopped 3 ½ cups mushrooms sliced 6 ounces reduced-fat cream cheese softened 5 cups cauliflower cooked well and drained 1 cup low-fat cheddar or Monterey jack cheese (1 ½ grams/oz.) shredded 1/8  tsp salt ½  teaspoon pepper ¼  tsp paprika for top optional Preheat oven to 350. Cook your sausage in a pan and set aside. I used rotisserie chicken. I steamed my Cauliflower till it was just done but NOT overcooked. Put in a bowl and cut small some of the pieces but leaving some bigger pieces. Add your cream cheese to the hot cauliflower in the bowl and stir. Add all the other ingredients; reserving ½ cup of the cheese for the top. Sprinkle top with your paprika. Bake for 30 minutes at 350.  

1 serving  Each serving provides  1 lean 3 greens 2 condiments  2 cups lettuce  1/2 cup tomatoes  2 slices turkey bacon cooked  4 oz. chicken ( I used a rotisserie chicken)  2 Tablespoons light Parmesan peppercorn ranch dressing 

1 serving  Each serving provides  1 lean 3 greens 3 condiments  1 snack 6.34 oz. fresh sliced green tomatoes -2 greens  1/4 cup Raos- 1 green 4 tsp. Almond flour- 2 condiments  3 tablespoons egg beaters-1 condiment  1 cup low fat mixed cheese- 1 lean 1 ranch puffs- snack Preheat oven to 375. Thinly sliced your green tomatoes. Each green serving is 3.17 oz. so I weighted out 2 greens= 6.34. All depends on how many slices you get depending on how thick or thin you slice them. Grind up your ranch puffs till powder form. In a bowl mix the puffs powder, almond flour and 1/2 your cheese. Dip the tomato slices in the egg beaters then coat with the almond flour mix you just made. Spray your cookie sheet lined with parchment paper with non stick spray and place tomatoes on. Top with remaining cheese. Cook for approximately 15 minutes. Warm up your Raos sauce and our over the top.  You can cook the Roas on top of the tomatoes in the oven if you want; I just referred to have my tomatoes like fri

4 servings each serving provides 1 fueling 2 condiments 1/2  snack 1 oz. protein  1 packet sour cream and onion mashed potatoes- fueling 2 packets sweet potatoes -fueling 1 gingerbread -fueling 1 teaspoon pumpkin pie spice 1 cup egg whites 4 teaspoons baking powder 14 halves chopped walnuts Preheat oven to 350. Empty all contents of gingerbread, sweet potatoes, and sour cream onion potatoes in a bowl. Stir in the egg whites, pumpkin pie spice and baking powder. You can stir in your walnuts now or wait and divide them and sprinkle on top like I did. Spray 4 compartments of a donut pan with non stick spray. Divide your batter into the 4 sprayed compartments. Bake for 20 minutes at 350.  I toasted mine in a toaster then spread 1 low fat laughing cow cheese among the 2  halves. If you do that add 1 condiment to your above per serving breakdown. 

(4 servings) 2 muffins per serving  Each serving  provides  1 fueling 1 healthy fat 3 condiments 2 cinnamon cream cheese swirl cake 1 golden pancake  1 spiced pancake  1  1/2 teaspoon baking powder 2/3 cup unsweetened almond or cashew milk 4 tablespoons pumpkin purée  2 tablespoons unsalted butter melted 3 tablespoons egg beaters cooking spray Cream filling 1 tablespoons sugar free cheesecake pudding mix  2 tablespoons unsweetened plain almond milk  H2O    preheat oven to 350 In a bowl; combine the cinnamon cream cheese swirl cake, spiced pancake, golden pancake, and baking powder. Stir in the milk, melted butter, pumpkin purée and the egg beaters till well combined. Divide batter into 8 lightly greased muffin tins.  Mix the 1 tablespoon sugar free pudding mix with the 2 tablespoons almond milk and whisk. If you want to add a little water you can so it’s not so thick.  Divide that pudding mixture on top of each muffin.  Bak

Serves 8 Each serving provides  3 green 2 healthy fats 2 1/2 condiments 2 medium heads of cauliflower ( about 8 cups)  4 teaspoons olive oil ½ cup chopped onion 1 garlic clove, minced 4 stalks of celery, sliced thinly 3 cups of mushrooms, sliced 2.67 ounces pecans, roughly chopped 2 1/2 tsp dried sage 1 T poultry seasoning 1 tsp red wine vinegar 1 tsp sea salt 1/4 tsp black pepper Pulse cauliflower in a food processor until “rice” consistency is reached. If buying cauliflower rice already riced ; I personally rice it more. It makes your rice stuffing so fluffy.  Add olive oil to a large skillet over medium-high heat. Add onions, garlic and celery and sauté for 5 mins  Add in cauliflower and cook for about 10 minutes, or until fully cooked. Add mushrooms and continue cooking until they’ve begun to sweat (about another 5 mins) Top with pecans, spices and vinegar and cook for 1 min. Serve warm or store in refrigerator for up to 5 days.  

4 servings Each serving provides  1 Leaner 1 Healthy Fat 2.5 Green 3 Condiments 1 Optional Snack 2 tsp garlic minced 1 cup cabbage 1 cup red pepper slices 3 cups zucchini noodles 24 oz. cooked shredded chicken 1 tbsp sesame seeds 2 tbsp fresh cilantro ½ cup PB2 3 packets stevia 5 tbsp soy sauce 3 tsp sesame oil 2 tbsp rice vinegar 2 tsp fresh ginger ½ tsp sriracha Add the garlic, ginger, pb2, soy sauce, rice wine vinegar, stevia, sesame oil and sriracha to a small bowl and mix together. Mix  the  warmed up shredded chicken, raw zucchini noodles, raw shredded cabbage and raw bell peppers and cilantro in a bowl.    Warm your peanut sauce slightly and completely incorporate into the salad mixture.   Garnish with sesame seeds  

serves 4 each serving provides 1 lean 3 greens 2 1/4  condiments 4 cups cooked spaghetti squash 8 links (Simple Truth) chicken sausage links cut into bite size pieces 3/4 cup Bertiolla light Alfredo 3 cups fresh spinach 1/2 cup red peppers chopped 1/2 cup sliced mushrooms  4 tablespoons fresh grated Parmesan for on top of each serving. non stick spray Spray a couple sprays of non stick spray in a large frying pan. Add your red peppers and mushrooms. Sauté' for a couple minutes then add your Alfredo sauce and spaghetti squash. Gently mix on low heat and add your bite size chicken sausage. Add your fresh spinach at the very end. Stir just till the spinach starts to wilt. This dish is made very quick. Divide into 4 plates and add 1 tablespoon fresh parmesan over each portion. All portioned out and ready for 4 complete lean and green meals for the week.

1 serving  Each serving provides  1/2 leaner 1 condiment  3/4 cup 2% cottage cheese  1/2 teaspoon everything but bagel seasoning  Preheat oven to 350. Mixed the 2 items together. Line a cookie sheet with parchment paper and lightly spray with nonstick spray. Put 1/2 teaspoon mounds on cookie sheet and bake for approximately 8 minutes. Always double check oven because every oven is different. It also depends on if you want them more cooked. Cook just till they start to brown around the edges. Take out of oven; cool just for a minute or so then gently pull off. They will get crispy. Approximately 24 chips but that depends on your size and how many you eat before you count!  As you can see some of mine got very brown experimenting with the correct time in oven.