FoodiQueen

1 serving  Each serving provides  1 fueling  1/2 condiment  1 finely chopped up chocolate drizzle bar - fueling  1 vanilla shake - fueling  2 Tablespoons sugar free cheesecake pudding dry        mix- 2 condiments  Ice  Water (Add 1/2 cup of unsweetened plain almond milk in place of the water to make it creamier but add 1/2 condiment.)  Ok I know you are looking at the ingredients thinking that 2 servings. No!! Keep reading.  So what I did is chopped 1 chocolate drizzle bar in small pieces and put in my blender or ninja. Add to that 1 vanilla shake packet and the 2 Tablespoons sugar free cheesecake pudding mix. Blend till it’s all incorporated and the cookie is completely ground up. It should look like a cookies and cream shake mix. Divide that mix into 2. I measured 1/2 cup per serving. I put one serving in a zip lock  bag for another time. To the other one I added ice and water and blended good till shake like. Omg yes!! 

1 serving  Each serving provides  1 lean  3 greens  3 condiments  Pizza crust recipe below  1 serving  Each serving provides  1/2 lean 2 greens 1 condiment 1 cup fresh broccoli rice 1/4 cup egg substitute  1/2 cup low moisture mozzarella cheese 1/2 teaspoon red pepper flakes  OR  1/2 teaspoon garlic powder Preheat oven to 400. Make sure your fresh broccoli is riced up good and fine. Microwave for 1 minute. Put the broccoli in a tea towel and wring as much water out as possible. Put the broccoli in a bowl and mix all other ingredients together. Put parchment paper on a cookie sheet with non stick spray. Make a mound of the broccoli on your sheet and spread out in a circle. Approximately 7 to 9 inches  round. Pizza mixture 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.  Toppings:  2 Tablespoons Raos marinara sauce - 2 condiments  1/3 of 1 Trader Joe’s sweet Italian chicken        sausage-  1/4 lean ( sliced

1 serving  Each serving provides  1/2 lean 2 greens 1 condiment 1 cup fresh broccoli rice 1/4 cup egg substitute  1/2 cup low moisture mozzarella cheese 1/2 teaspoon red pepper flakes  OR  1/2 teaspoon garlic powder Preheat oven to 400. Make sure your fresh broccoli is riced up good and fine. Microwave for 1 minute. Put the  broccoli in a tea towel and wring as much water out as possible. Put the broccoli in a bowl and mix all other ingredients together. Put parchment paper on a cookie sheet with non stick spray. Make a mound of the broccoli on your sheet and spread out in a circle. Approximately 7 to 9 inches  round. Pizza mixture 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. 

5 servings  Each serving provides 1 healthy fat  1/2 cup  minus 1 Tablespoon light mayo      1 1/2 Tablespoons = 1 fat x5 servings = 1/2 cup minus 1 Tablespoon  3/4 teaspoon Red Hot ranch dressing  Stir together and chill in the refrigerator till you want to use it. Remember 1 1/2 Tablespoon = 1 healthy fat.  Nutritionist  Kayleigh just said the 3/4 teaspoon of the ranch is 1 condiment but because I’m dividing it up amount 5 servings it does not count. 

1 serving  Each serving provides  1 lean  3 greens  2 condiments  mini tortilla shell recipe (4 shells) Shells alone are 2 greens and 1/2 lean  1 cup cauliflower rice  1/4 cup egg beaters 3/8 cup reduced fat shredded mixed cheese  Preheat oven to 425 Microwave cauliflower rice 2 minutes then cool and put in tea towel and squeeze out excess water.  Mix all the above ingredients together with the cauliflower and make 4 mini circles (1/3 cup) on a cookie sheet that has parchment paper that is sprayed with non stick spray. Bake  for approximately 30 minutes. flipping 1/2 way.  Filling: 2.5 oz. cooked pot roast -1/2 lean 1 cup shredded lettuce -1 green  1 teaspoon Kumana avocado sauce -1 condiment  1 Tablespoon regular feta cheese -1 condiment  1/2 Tablespoon fresh chopped cilantro  ( you can add 1 Tablespoon sour cream but change your condiments to 3)  I cooked a pot roast earlier in the day in my crock pot. All depends on how long to cook depending on the size of your pot roast.  Pick of

1 serving  Each serving provides  1 lean  3 greens  3 condiments  5 Trader Joe’s turkey meatballs -lean 1/4 cup lite Bertolli Alfredo sauce - 2 condiments 1 Tablespoons low fat cream cheese - 1 condiment  1 1/2 cups Znoodles -3 greens  Thaw your meatballs. Put your meatballs in a frying pan and lightly brown. To your pan add your Bertolli sauce and softened cream cheese. Quickly add your Znoodles and toss briefly. Put on your plate and enjoy.  Note: the secret to non mushy Znoodles is to cook very little. Just put your raw Znoodles in your sauce and toss quickly and be done. 

1 serving  Each serving provides  3 greens  1/3 lean  1 snack 2 condiments  1 healthy fat  5 oz. raw radishes -2 greens 1/2 cup chopped celery-1 green 1 Tablespoon chopped shallots -1 condiment  1 hard boiled egg chopped -1/3 lean  2 Tablespoons dill relish- 1 snack  2 Tablespoons Opa feta dill dressing- 2 condiments  1 1/2 Tablespoons lite mayonnaise - 1 healthy fat Cut your radishes the same size as you would for regular potato salad. Rinse them and steam them in a double boiler if you have one; till almost done. You want firm radishes not mushy ones. Boil your egg till it’s done. When both the egg and radishes are done chill till cold. While that is cooling in the refrigerator mix up your dressing. Mix in a bowl your mayo, relish and dill dressing. Put that in the refrigerator to stay cold. After your radishes and egg is chilled; chop up your celery and shallots and mix together. Mix in your dressing and refrigerate till chilled and flavors all blend together. 

1 serving  Each serving provides  1 lean  3 greens  3 condiments   5 oz. grill flank steak 1 1/2 cup very thinly sliced cucumbers  1 Tablespoon thinly sliced shallots  2 Tablespoons Trader Joe’s cucumber Tzatziki dip Note: picture shows more shallots because I’m in maintenance. While on 5x1 only use 1 Tablespoon = 1 condiment 

1 serving  Each serving provides  2 healthy fats 1 condiment  1 leanest  1 green 8 oz. large raw shrimp  2.63 oz. cherry or grape tomatoes  2 Tablespoons pesto  1 Tablespoon fresh Parmesan cheese  I use large raw shrimp. Use a toothpick and make your shrimp bundles. Put a cherry tomato in the middle of your raw shrimp and skewer it with the toothpick. This is why I use large or exlarge shrimp. Lightly brush your pesto on both sides of you shrimp bundles. I put mine on the bbq outside to cook flipping occasionally; cook just till they turn pink. If some of your pesto is on your plate than gently brush on while they are cooking. I use a grill mat on my grill so as to not lose any. The may also works perfect when cooking fish on the grill. Place on a plate and sprinkle with your fresh Parmesan. Great hot or cold   This recipe serves one but making a bigger batch and taking to a bbq social would be awesome. You still have 2 greens and 2 condiments left to eat for the day. You can get gril

1 serving  Each serving provides  1 lean  3 greens  3 greens  2 healthy fats  Spicy rice recipe below   (4 servings) each serving provides 3 greens 2 condiments 1 1/2 healthy fats  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 8 oz. raw tilapia  2 1/2 Tablespoons Bolthouse cilantro avocado dressing  I put my raw tilapia in a piece of foil with a little water to steam cook. Close your foil around your fish and bake in oven at 350 till it flakes apart. Serve over 1 cup of the above rice and pour 2 1/2 Tablespoons Bolthouse ci