FoodiQueen

1 serving  Each serving provides  1 leaner 1 healthy fat  3 greens  3 condiments  7 oz. raw 96% lean hamburger meat 2 Tablespoons low fat blue cheese crumbles  1 teaspoon olive oil  1/2 teaspoon everything but bagel seasoning  1 Tablespoon GHudges BBQ sauce  5.97 oz. raw zucchini cut in thick slices Put your olive oil in a frying pan on medium heat. Sprinkle the everything but bagel seasoning on the thick zucchini rounds. Put the zucchini rounds then in the frying pan to cook. All depends on how long to cook depends on the thickness of zucchini. Flip zucchini 1/2 way.  While zucchini is cooking mix your hamburger meat and blue cheese crumbles together and make patties. All depends on how many patties depends on how many zucchini buns you have. Cook your hamburger patties till done. Once your zucchini rounds are done top with a hamburger patty and divide your BBQ sauce between all your sliders. After your BBQ sauce is one each patty top with your remaining zucchini rounds. Secure with

Tonight’s dessert  Chocolate Mousse 1 fueling  2 condiments  Optavia chocolate brownie mix; mixed with 2 Tablespoons cold water, add 2 Tablespoons light cool whip and fold together! It’s so good with the yogurt chips

1 serving  Each serving provides  1 leaner 3  greens  3 condiments  2 egg thins 4 oz. raw 96% fat hamburger meat 1/4 cup  Low fat Ricotta cheese 1/4 cup  Low moisture mozzarella shredded cheese  1/4 cup + 2 Tablespoons Raos marinara sauce 1/4 teaspoon Black Pepper or red pepper flakes 1/4 teaspoon garlic powder  1 cup fresh spinach  Preheat oven to 350.  Cook your hamburger meat in a hot frying pan till done. Remove from the heat. Add black pepper, garlic powder, ricotta cheese and spinach to the hamburger meat and combine well. Careful lay your 2 cauliflower egg thins in your medium casserole dish. Divide your meat mixture between the 2 shells and gently roll up. Pour your Raos over top and sprinkle on your mozzarella cheese. Cover with foil and cook for approximately 25 minutes or till cooked through. Uncover and broil top just till brown.  You will need to have 1 green and and 1 healthy fat to make this a complete lean and green. I was thinking a green salad and a healthy fat dress

1 serving  Each serving provides  1 lean 1 green 2 condiment  1 Beyond Brat Sausage  1 slice low fat provolone cheese 2.63 oz. raw poblano pepper deseeded  2 teaspoons Bolthouse honey mustard dressing  Deseed your poblano pepper. I roasted my pepper and cooked my sausage on my bbq separately but you can  cook them in the oven if you prefer. When they are cooked put your sausage inside your pepper and put 1 slice low fat Provolone cheese on top to melt. I served mine with 2 teaspoons Bolthouse honey mustard dressing. 

2 servings  Each serving provides ( each serving gets 2 )  1 lean 3 condiments  1 green First thing to do is marinate your flank steak. Cut your flank steak into equal strips for 2 servings. I got 4 strips per serving ; per skewer. Mix your other ingredients to make your marinade. Put all in a ziplock bag overnight.  Also soak your bamboo skewers in water overnight. 8 oz. raw flank steak  Marinade  4 Tablespoons sugar free G Hughes orange ginger marinade 2 Tablespoons fresh chopped jalapeño  1/4 cup ice orange mango sparkling water Put your flank steak the next day on your skewers and bbq till nice and tender.  Cook 4 low fat provolone slices on a parchment paper in the oven at 350 till brown but not burnt.  (2 cheese shells per serving)  Let your cheese shells cool off or fill and eat right away if you want them to be cheese taco shells instead. Shred up 2 cups cabbage. Divide between all 4 shells. Divide your cooked meat up between the 4 shells and put on top of cabbage.  Top with 2

Makes 6 servings  Per serving ( 2 muffins per serving )  1 Fuelings 1 Healthy fat 1  Condiments 3/4 green 2 Cinnamon Cream Cheese Swirl fueling  1 Golden Pancake packet fueling  1 chocolate chip pancake fueling  2 sweet potato fueling  3/4 Teaspoon baking powder 9 Tablespoon liquid egg substitute 3/4 Cup unsweetened almond milk 3 Teaspoon vegetable oil 18 halves chopped walnuts 1/2 teaspoon cinnamon  2 cups shredded zucchini  First sprinkle some salt over your freshly shredded zucchini. Let sit 10 minutes then squeeze out as much water as possible. Mix all other ingredients with the zucchini in a large bowl. Bake  for approximately 25 minutes in a lightly sprayed muffin pan. You should get 12 muffins. I put my nuts on top of each muffin but you can fold into batter if you prefer. 

1 serving  Each serving provides  1 lean  3 greens  3 condiments  6 oz. raw flank steak -1 lean  1 Tablespoon regular blue cheese crumbles-1 condiment      Or 2 a Tablespoons low fat blue cheese crumbles       Still = 1 condiment  1.94 oz. fresh raw green beans -1 green 1 cup chopped raw cucumbers -2 greens  1 Tablespoon G Hughes sugar free teriyaki sauce- 1 condiment  1 Tablespoon G Hughes BBQ sauce - 1 condiment    Boil some water in a pot and cook your whole beans beans 1/2 - 3/4 way then immediately put in ice cold water to stop the cooking. Cook the beans completely if you want to totally make sure they are cooked even after stuffed in the flank steak. Pound your flank steak out good with a tenderizer. Lay the flat steak out flat and put on your blue cheese crumbles; add to that your green beans and roll tightly. Secure with a few toothpicks. Put this onto a hot BBQ or pan on the stove. Mix together your 2 G Hughes sauces  and brush on while the beef roll up is cooking. Just keep

1 serving  Each serving provides  1 leaner 3 greens  1 snack  1 condiment  2 cups chopped romaine lettuce  1/4 cup chopped cucumbers  1/4 cup grape tomatoes  1 hard boiled egg sliced  3 oz. cooked shrimp  1 oz. shredded low fat mixed cheese  1 packet ranch Optavia puffs 1 packet thousand island Walden Farms dressing 

1 serving  Each serving provides  1 leanest 2 healthy fats  1 1/2 condiment 3 greens  6 oz. raw scallops  1 Tablespoons pesto  2 oz. freshly grated low moisture mozzarella  2.63 oz. grape or cherry tomatoes  1 cup Znoodles  1/4 teaspoon black pepper  1 garlic cloves minced 1 teaspoon olive oil  Sear' your scallops in a hot frying pan; with  the olive oil. Scallops are quick to over cook so just be careful. I cooked mine 3/4 the way done because I’m putting it in the oven to broil at the end. Remove from pan. Add your Znoodles and the tomatoes to the pan with the  1 Tablespoon pesto and minced garlic. Quickly sauté for about 30 seconds; to keep your znoodles from getting mushy just put in the pan with the pesto and tomatoes and stir to mix and your done. Add in your Scallops and black pepper. Put all that in a baking dish and top with your mozzarella cheese and melt in the oven on broil. 

1 serving  Each serving provides  2/3 lean 1 green 1 condiment  2 egg thins= 1 green 2 eggs scrambled- 2/3 lean 1 Tablespoon salsa- 1 condiment  I just scrambled 2 eggs and rolled the eggs between 2 warmed thins then added salsa.  Super easy for your busy mornings.    I got these cauliflower egg thins at Costco.   Yes these cauliflower egg thins are  5x1 approved. Make sure to get this one. Look at the below picture to see which one is approved and which one is not. 

1 serving  Each serving provides  1 leanest  3 greens  2 healthy fats 1 condiment  You can make this with chicken if you prefer. If so make these changes.  5 oz. cooked chicken breast Omit one healthy fat- I would omit the avocado  2 cups romaine lettuce - 2 greens  1/2 cup cherry or grape tomatoes - 1 green 6 oz. cooked shrimp - leanest  1 oz. low moisture part skim grated mozzarella cheese       1 oz. lean       ( fresh mozzarella cheese balls are to high in fat)  1 1/2 oz. sliced avocado - 1 healthy fat  Dressing  2 Tablespoons Marie’s balsamic vinaigrette dressing         Healthy fat 1 teaspoon balsamic vinegar - 1 condiment       Mix the Marie’s and the vinegar together 

1 serving  Each serving provides  1 leaner  1 healthy fat  3 greens  3 condiments  1 1/2 servings of the lemon butter cod- 1 leaner  Risotto recipe below  1/2 cup cauliflower rice -1 green 1/2 cup zucchini rice -1 green  1/2 cup sliced mushrooms -1 green  1/2 cup lite Bertolli Alfredo sauce -2 condiments  1 teaspoon olive oil -1 healthy fat 1 Tablespoon shredded Parmesan cheese -1 condiment  Put your olive oil in a sauté pan and add your cauliflower rice , zucchini rice and sliced mushrooms. To make zucchini rice ; I chopped zucchini into small to medium chunks and put into a cuisinart with the cauliflower florets and make into rice.  Sauté the 3 just a few minutes till slightly cooked then add your light  Bertolli sauce. Once heated up add to your plate.  The cod I just baked in the oven at 350 till flaky; cover with foil . All depends how long to cook  depends on the thickness. All the cod is individually packed. 1 leaner serving is 1 1/2 packets. After the cod is cooked I put the b