Breakfast burrito


                                     Image may contain: food



(1 serving)


Each serving provides

1 lean

3 greens

2 condiments

1 healthy fat


I’ve been craving a breakfast burrito but don’t like all the calories and want to stay on plan. Here you go. Below is the recipe of the approved tortilla shell I made which is 2 greens and 2 condiments. 



The filling is as follows.

The 2 eggs, 2 morning star veggie sausage links and 1/4 cup reduced fat cheese amounts were approved by Nutrionist to equal my total lean for my lean and green meal. I did need to add 1 more green so I added 1/2 cup orange pepper. I did not have a panini press so made my own with 2 pans. I make a bunch of shells ahead of time and freeze for easy grab

Tortilla shell recipe below 

(makes 4 servings)

 

each servings provides

2 greens

2 condiments

1 healthy fat

 

4 cups grated fresh zucchini ( if you use frozen squeeze of the water if fresh sprinkle with salt and let sit for 10 minutes then rinse and squeeze out the water)

1 egg

1/2 cup reduced fat mixed cheese

1/4 cup plus 1/2 tablespoon almond flour

1/2 teaspoon black pepper

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/4 teaspoon cumin

 Mix all ingredients together and divide into 4 mounds on a cookie sheet that has parchment paper sprayed with nonstick spray.

Pat each mound down to thin evenly but no hole circles. Cook at 400 for about 20 minutes



 

 

 




Comments

Post a Comment

Popular posts from this blog

Cottage cheese chips

Image
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. 
Read more

Chicken verde casserole

Image
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 •   ...
Read more

Sour Cream Beef Bake

Image
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 ch...
Read more