FoodiQueen

1 serving  Each serving provides  1 leanest 2 healthy fats  1 condiment  8 oz. raw shrimp -1 leanest 2 tablespoons pesto - 2 healthy fats  1 tablespoon Trader Joe’s Avocado Tzatziki dip - 1 condiment  Soak your bamboo skewers in water overnight. Marinate your raw shrimp in the pesto for a couple hours. Skewer your shrimp on your bamboo skewers.  Heat your BBQ to medium heat. Spray your grill with non stick spray and place your shrimp on to cook. Brush some of your pesto on them. Cook on one side till it’s pink then flip over to other side. Brush with more pesto if you have some left and cook till pink on both sides. Place on your plate and serve with 1 Tablespoon of the Tzatziki dip.  You still have to eat your 3 greens. I was thinking a green salad with a salad dressing that is 1 condiment. Or have your greens later on. 

1 serving  Each serving provides  2 greens  1 oz. leaner protein  2 healthy fats 2 condiments  1 snack  Creamy lemon dressing  Makes 8 servings (~1 1/4 cup)  Per serving (~2 1/2 tablespoon) 1 1/2 Healthy fat ~2 condiments  1/4 cup lemon juice 4 tsp lemon zest  3 cloves, garlic  2 tsp Dijon mustard  1/4 tsp salt  1/4 tsp pepper 1/4 cup olive oil  1/2 cup plain non-fat Greek yogurt 1/4 cup water Put all ingredients into a blender and mix well. Put it in a container and refrigerate.  I used 2 greens with my lettuce- 3.32 oz.  2 strips low sodium turkey bacon  Optavia ranch puffs- snack  1/2 tsp. Olive oil Start your BBQ on high. Cook your chopped turkey bacon till done. Cut your romaine lettuce in half ( important note: keep the bottom core on when cutting to keep it all in tacked. Gently rub the oil on all sides of the outer romaine leaves. Turn your BBQ to medium and place your romaine directly on. Be careful to

1 serving  Each serving provides  3 greens  3 condiments  1 leaner  5.97 oz. zucchini  4 oz. cooked shredded chicken breast  2 oz. low fat mixed shredded cheese 1 1/2 Tablespoons sweet and spicy GHudges BBQ sauce 1 1/2  Tablespoons GHudges orange marinade sauce Preheat oven to 350. Cut the ends of your zucchini; cut in half lengthwise and clean out the middle seeds to make a boat. Then weight to see where you are at with your 5.97oz. All depends on the sizes of your zucchini how many you may get. Mix  together your cooked shredded chicken and 2 GHudges sauces and 1 oz. of your cheese. Put in the middle of your zucchini boat and top with your remaining 1 oz. cheese. Bake till zucchini is soft when tested with a fork. Approximately 30 minutes BUT this factor also depends on the size of your zucchini. 

1 serving  Each serving provides  3 condiments  2 oz. leanest protein  1/4 healthy fat 2 1/4 greens  1 wrap - 1 condiment  1 cup cauliflower rice 2 very thin sliced avocado  1/2 oz or .5 oz very thinly sliced cucumbers  2 oz. cooked shrimp  1/2 tablespoon cream cheese 1/2 tablespoon low sodium soy sauce  1/2 teaspoon wasabi  Make sure to have your cauliflower rice finely chopped. I used a small food processor. Cook that in a bowl in the microwave for 1 minute. After that put the cauliflower rice in a tea towel and wring as much water out as possible. Set aside to cool and get all the other items ready. Put your wrap on a cutting board and gently pat your cold cauliflower rice across most of your wrap and place the shrimp, cucumbers, cream cheese and avocado at one end only. Across the long end. Picture below shows you. Gently and tightly roll your sushi then cut with a sharp knife ; or I used a serrated bread knife; cut into bit size pieces. Place on your plate. Put your low sodium so

1 serving Each serving provides  ( for whole pizza ) 1 lean  3 greens  3 condiments  1 healthy fat Zucchini pizza crust recipe  1 crust provides  1/2 lean 2 greens 1 cup Fresh shredded zucchini 1/4 cup egg substitute  1/2 cup low moisture mozzarella  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. 2 tablespoons Raos -2 condiments  1/4 cup low fat mixed cheese -1/4 lean  2 oz. 96% ground beef cooked -1/4 leaner 3/4 cup shredded iceberg lettuce - 3/4 green 1/4 cup

2 servings  Each serving provides  3 greens  3 condiments  1/4 lean  5.28 oz. raw Cauliflower florets - 3 greens  4.65 oz. raw broccoli florets - 3 greens  2 strips turkey bacon  3/4 cup light Bertolli Alfredo sauce - 6 condiments  1/2 cup shredded low moisture mozzarella- 1/2 lean  Chop up the turkey bacon and cook in frying pan till done. Set aside. Steam your broccoli and cauliflower till al a dente. Put your Bertolli sauce in a frying pan and slightly warm it up then add your broccoli, cauliflower and mozzarella cheese. Stir till all the veggies are coated with the cheese sauce. Divide into 2 plates and top with the cooked turkey bacon bits. The turkey bacon is 1/2 oz. per serving so it’s not counted because it’s so small.  I use Bertolli light Alfredo because it’s 1/4 cup = 2 condiments. The light Classico Alfredo 1/4 = 3 condiments. So adjust your breakdown and measurements if you use the Classico.

2 servings  Each serving provides  1 fueling  1 snack  1 Brownie - fueling  1 Chocolate chip cookie soft baked - fueling 6 tablespoons water  Pb2 topping  4 tablespoons PB2  3 tablespoons cold water I used a silicone egg mold but any silicone mold will work. I have found the ice cube size is best and easier to eat.  In a bowl add your brownie contents and 3 tablespoons  cold water. Use a spoon to gently spread a layer around the inside of the mold. Reserve some if you want for the bottoms. Mix your cookie fueling the same with 3 tablespoons cold water in a bowl. Then put in the middle. Add the remainder of your brownie mix if you saved some. Freeze till frozen solid. Mix your PB2 with the cold water and set aside. Add more water if you want it more runny.  Easy to remove when using silicone mold. Place on your plates. Divide and put your PB mixture over top. Remember this is 2 meals so all depending on the size of your molds depends on how many yo

2 servings  Each serving provides  1 leaner  3 greens  1 healthy fat  1 1/2 condiments  6 tablespoons 1/2 &1/2 4 eggs 2/3 cup low fat mixed cheese 2 cups fresh spinach  1 cup sliced mushrooms  1 cup chopped tomatoes  1 tablespoon minced shallots  1 tablespoon fresh chopped cilantro  2 tablespoons feta cheese crumbles  Preheat oven to 350. Important to use a oven safe frying pan. I used a cast iron one.  Spray your pan with non stick spray. In the frying pan sauté your spinach, scallions, mushrooms and tomatoes. In a separate bowl mix together your 1/2&1/2 and eggs. When your veggies are sautéed good put in your egg mixture and cheese and slightly stir together. Put directly into the oven for approximately 15 minutes. Careful the pan and handle will be hot.  Top with cilantro and feta after it is oven of oven. Serve on 2 plates. 

3 servings  Each serving provides  ( each serving gets 2 cookies)  1 fueling  2 1/2  condiments  1/3 snack  1 healthy fat 1 brownie mix- fueling  1 chocolate chip soft baked cookie mix - fueling  1 silky peanut butter shake mix - fueling  1 teaspoon baking powder  6 tablespoons egg beaters  5 tablespoons water  2 tablespoons chocolate PB2 1/3 oz. walnuts each serving  2 Tablespoons chocolate  ready-whip - optional  ( omit this if you want; then subtract  1 condiment)  Preheat oven to 350. Mix all ingredients together well except the nuts. Reserve those for the tops. I used a muffin top pan but try just using a cookie sheet with parchment paper. Spray muffin top pan or parchment paper with non stick spray. Divide your dough into 6 cookies. Divide your nuts evenly between all the cookies. Bake for approximately 12 minutes.  Remember depending on how you divide your dough out depends on the amount you get. Remember 3 fuelings means 3 meals. 

1 serving  Each serving provides  2 1/4 greens 2 condiments  1 healthy fat Cauliflower thins 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. I toast mine in the toaster if I reheat for later. Spread your 1/3 avocado between the 2.  1/3 Avocado (1 1/2oz.) = 1 healthy fat. Put your tomato slices on top.  Note instead of putting the everything but bagel seasoning o

1 serving  Each serving provides  1 leaner  1 healthy fat  3 greens  3 condiments I used 3.81 oz. of large mushrooms which equals 3 greens; but you can make this with a portabella mushroom also. Use your vegetable conversion chart to check measurements.  3.81 oz. large mushrooms  2 Tablespoons low fat cream cheese- softened 2 Tablespoons franks buffalo sauce  4 oz. cooked chicken breast-chopped up good ( I used cooked chicken breast from the night before )  1/2 teaspoon ranch seasoning powder  2 oz. low fat mixed shredded cheese  1 tablespoon olive oil  Preheat oven to 350 Mix your chopped cooked chicken, buffalo sauce, cream cheese, shredded cheese and ranch powder all together. Take our the center core of your mushrooms to make room for your filling. Rub the mushrooms with your olive oil. Fill with your filling and bake covered for 30-40 minutes. All depends on the size of your mushrooms. After mine were hot in the middle and mushrooms were cooked perfect ibrouled just a bit to have

1 serving  Each serving provides  1 leaner 2 condiments  3 greens  1 healthy fat 1 snack  4 oz. raw shrimp  1  simple truth chicken sausage link 1 teaspoon BBQ seasoning spice or dry rub Soak your bamboo skewers overnight to prevent burning while cooking  Salad 4 oz. raw broccoli florets  1/3 cup fresh chopped red peppers  2 1/2 tablespoons Bolthouse coleslaw dressing  1/2 oz. almond slivers or slices For the salad mix all together but the almonds and refrigerate for a few hours before serving. When you serve add your nuts on top for that added crunch.  Slice your sausage to bite size and skewer your sausage and shrimp on your skewers. Rub with your bbq rub.  Cook till Shrimp is no longer pink.         

1 serving  Each serving provides  1 lean 3 greens  3 condiments Blue Cheese dressing recipe 4 oz. 2 % cottage cheese 4 Tablespoons low fat Blue cheese crumbles or 3 Tablespoon regular Blue cheese crumbles Put in blender and mix good till smooth and creamy. Add a little water if needed to thin out a bit.  Set aside 4 strips low sodium turkey bacon 7.62 oz. crisp iceberg lettuce Cut 4 strips low sodium turkey bacon into crumble size and cook in frying pan till done. Weight out your iceberg lettuce with the vegetable conversion chart to equal 7.62 = 3 greens. Assemble on your plate. Iceberg wedge; pour dressing over top then add your bacon crumbles. Add 2 more Tablespoons Blue cheese crumbles if using low fat. Add NO MORE if using regular blue cheese crumbles .

1 serving  Each serving provides  1 leaner 1 healthy fat  3 greens  3 condiments  3 1/2  oz. raw chicken breast (cut into 1 inch pieces.) -1/2 leaner 4 oz. raw shrimp -1/2 leanest  1 1/2 cups shredded mixed cabbage -3 greens 3 tablespoons Opa cilantro avocado dressing - 1 healthy fat  2 tablespoons GHughes sweet and spicy sugar free BBQ sauce -2 condiments  2 tablespoons skinny maple bourbon syrup. - 1 condiment  Firstly thing to do is soak your bamboo skewers in water overnight. This will help so they do not caught on fire while on the BBQ.  Next day; mix the BBQ sauce and the bourbon syrup in a separate bowl to brush on skewers while cooking. Gently put your chicken and shrimp on your skewers  ( not to tight or they won’t cook evenly) BBQ the skewers till turn. While they are cooking baste the sauce on both sides.  Shred cabbage and mix in your salad dressing and mix throughly. Plate and enjoy