FoodiQueen

2 servings  Each serving provides ( 2 patties each serving)  1 leanest  3/4 condiment  15 oz.  Raw shrimp- 1 1/2 leanest 2.5 oz. reduced fat mix cheese-1/2 lean  1/4 teaspoon  old bay seasoning- 1/2 teaspoon  3 Tablespoons egg substitute-1 condiment  Put everything in a food processor  to chop up good. Spray your frying pan with non stick spray and but you o-ring in then fill with 1/4 mixture. Cook on low to medium heat to make sure it’s cooked through. Repeat that 4 times to make 4 patties. Flip half way through to cook on both sides. 

Serves 8 Each serving provides  3 green 2 healthy fats 2 1/2 condiments 2 medium heads of cauliflower ( about 8 cu 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.  

1 serving  Each serving provides  1 lean  3 greens  3 condiments  2 outer isle thins - 1/3 green; 1/3 lean  4 oz. raw 96% hamburger meat -2/3 leaner  2 pickles spears - 1 snack  3.17 oz. sliced tomatoes- 1 green  1/2 Tablespoon mustard -1/2 condiment  1/2 Tablespoon reduced sugar ketchup- 1/2 condiment  1/3 cup lettuce  Jicama fries  2.29 oz. jicama -1 green  Sprinkle salt, pepper and paprika  Cut you jicama into fry size. Put into boiling water till they are 1/2 way cooked. Remove from pot and sprinkle with the seasoning and cook in the oven on a cookie sheet sprayed with nonstick at 350 till done.  I cooked my thins on my griddle with nonstick spray till nice and cooked. 

1 serving  Each serving provides  1 leaner  3 greens  1 healthy fat 1 condiment  8 oz. raw chicken breast strips  1/4 teaspoon Mrs. Dash salt free seasoning  1 1/4 cup Trader Joe’s riced cauliflower stir fry  4 Tablespoons Tzatziki dip ( Kroger store)  1/4 cup chopped cucumber  Soak your skewers overnight. Assemble your chicken onto your skewers and sprinkle with the Mrs. dash seasoning.  Start your BBQ. Mix your Tzatziki with your chopped cucumber and set aside. I use a BBQ mat for my BBQ when cooking some items; especially veggies. Spray your mat with nonstick spray and place your skewers and rice on to cook. Gently stir your rice around to cook evenly. Put the Tzatziki overtop when it’s all done and on your plate. 

1 serving  Each serving provides  1 lean 3 greens  3 condiments  2 egg thins- 1 green  3 oz. cooked chicken or turkey - 1/2 leaner  1/2 cup low moisture mozzarella shredded cheese - 1/2 lean  1/2  cup cauliflower rice( I used the Mediterranean cauliflower rice) -1 green  1/2 cup sliced mushrooms -1 green  1/4 cup + 2 Tablespoons reduced fat Bertolli Alfredo sauce- 3 condiments ( you can use 1/4 cup Classico lite Alfredo sauce instead if you prefer= 3 condiments)  Preheat oven to 350. In a bowl mix together your shredded cooked turkey or chicken, 1/4 cup shredded mozzarella cheese; the cauliflower rice, 1/4 cup mushrooms and 2 Tablespoons of the Bertillo sauce. If you are using the Classico Alfredo then skip adding to the filling mixture. Mix the filling up good and divide among 2 egg thins and roll up. If you have to much filling then reserve and add it on top. Place the 2 on a medium casserole dish and our your Alfredo sauce over ...

1 serving  Each serving provides  1 leanest 2 condiments  1 healthy fat 6 oz. cooked shrimp  2 strips turkey bacon cooked  1 1/2 Tablespoons homemade chipotle mayo  2 soy wraps 1 Tablespoon fresh cilantro chopped  Chop up your shrimp very fine. In a bowl add your shrimp and add your mayo. On your 2 wraps divide your shrimp mixture,1 strip bacon and cilantro.  Homemade chipotle mayo recipe                 (1 1/2 Tablespoons = 1 healthy fat)       15 oz. lite mayo        2 teaspoons chipotle chili seasoning  Mix together and store on refrigerator for many uses.  1 soy wrap = 1 condiment

1 serving  Each serving provides  1 lean 3 greens  3 condiments  Cauliflower pizza crust recipe below 1/2 lean 2  greens  1/4 cup reduced fat mixed cheese = 1/4 lean 1/4 cup egg beaters = 1/4 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. ...

3 servings  Each serving provides  1 leaner 1 healthy fat 3 greens  3 condiments  4 cups cauliflower rice 1/2 cup scallions chopped  21 oz. raw chicken breast chopped into cubes 3 Tablespoons G Hughes orange ginger marinade  1/4 cup ice orange water 1 Tablespoon butter 6 Tablespoons G Hughes sweet chili dipping sauce  2 Tablespoons sesame seeds  Marinade your cubed chicken breast pieces in the orange water overnight. Add the butter to a frying pan on medium and stir in your cauliflower rice. When it’s almost cooked add your scallions and incorporate. Drain the water from your chicken and cook in a frying pan on medium to high heat till browned. Add your 2 different G Hughes sauces to your pan with your chicken and gently warm up. Divide the chicken up and scoop over your cauliflower rice. Sprinkle your sesame seeds  over the 3 servings. 

1 serving  Each serving provides  1 fueling  1 snack  1 healthy fat 1 brownie fueling  1 1/2 Tablespoons unsweetened coconut  1/2 oz. or 10 whole almonds  Mix the brownie packet with 5-6 teaspoons cold water.  I used a silicone ice cube tray. Mix 1/2 your coconut and chop 1/4 almonds in your brownie mixture (reserving one whole almond per treat) Divide mixture into 6 compartments. Top with remaining coconut and whole almond. Press down to make sure when frozen that the coconut and whole almond are secure. Freeze for a couple hours till frozen. Remove from silicone tray and enjoy. Remember depending on the size you make depends on how many you get. I personally like the smaller size because then I can just pop into my mouth.  This picture is my one serving. 

1 serving  Each serving provides  3 greens  2/3 lean 2 condiments  5.97 oz. zucchini  2 strips turkey bacon  1/2 cup low fat shredded cheese  1/2 teaspoon everything but bagel seasoning  2 Tablespoons Walden farms creamy bacon dressing Preheat oven to 350 Diced up your turkey bacon and cook till done. Cut the ends off your zucchini; cut in 1/2 and scoop out the middle then weigh. Put zucchini on a cookie sheet and top with cheese and your bacon bites. Bake for approximately 10-15 minutes till cheese is melted and zucchini is ala dente. Put on your plate and top with your salad dressing. You can add a few green onions on top but I didn’t because I did not have any.  You still have 1/3 protein left for the day. I had a hard boiled egg earlier to complete the lean and green for the day. 

4 serving  Each serving provides (each serving 1 1/2 cups)  3 greens  3 condiments 1/4 snack 1/4 healthy fat 4 cups unsalted vegetable stock (reserve 3 Tablespoons for the PB2) 2 cups buttercup squash 1/2 cup roasted red pepper 1 garlic clove minced 1 teaspoon turmeric 1/4 teaspoon salt 2 Tablespoon shallots 1 cup zucchini chunks 1/2 cup lite canned coconut milk 4 Tablespoons PB2 1 cup unsweetened almond milk 1/2 teaspoon red pepper flakes 3 1/2 cups chopped mushrooms cilantro Preheat oven to 350. Remove the skin from the buttercup and remove seeds. Cut into medium cubes and put on a cookie sheet. Roast till a fork can go through easily. While the squash is roasting put the broth; garlic; turmeric; roasted red peppers; salt; shallots and the zucchini chunks in a pot. Add your buttercup squash to the pot with everything else and come to a medium boil. Cook for approximately 15 minutes or till everything is tender. Remove from heat and bl...

1 serving  Each serving provides  1 green  1 condiment  1 healthy fat 1 snack  3.17 oz. green tomatoes sliced -1 green 1 ranch puff - 1 snack  1 Tablespoon shaker Parmesan-1 condiment 1/2 teaspoon olive oil -1/2 healthy fat 1 Tablespoon everything but bagel yogurt dip-        1/2 healthy fat Crush up your ranch puffs in a ziplock bag and add to it your Parmesan cheese. Add your olive oil in your frying pan on medium heat. Add your sliced tomatoes to your ziplock bag and coat both sides. Add them to your pan and brown on both sides. Top with 1 Tablespoon everything but bagel yogurt dip. 

1 serving  Each serving provides  1 lean  3 greens  3 condiments  Broccoli 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 GHughes Sweet and spicy BBQ sauce...

1 serving  Each serving provides  1 fueling  1 vanilla shake mix  8 oz. diet orange soda  Ice Blend in a blender or ninja. Be careful when pouring the soda in. And also how much ice you add. Reason being it’s very fizzy and if you full it to full it will fizz all over. 

1 serving  Each serving provides  1 fueling  1 1/2 condiments  1 vanilla shake fueling mix  1/2 Tablespoon pumpkin purée  1/4 teaspoon pumpkin pie spice  1/2 Tablespoon sugar free cheesecake pudding mix  Ice Water  Put everything in a blend or ninja and blend till all combined. How much water and ice depends on how thick you want it. 

1 serving  Each serving provides  1 leanest  1 healthy fat 3 greens  3 condiments  1 1/2 cups Znoodles  1 beef bouillon cube 1 teaspoon low sodium brown gravy 1 Tablespoon diced shallots 1 oz. low moisture mozzarella shredded cheese  6 oz. cooked shrimp  1/2 Tablespoon butter  Put your beef bouillon cube in a frying pan with 1/2 cup water with your gravy mix and shallots. Heat up then add your Znoodles. Just stir then in then remove from heat. Put in your oven proof dish and top with mozzarella cheese. Broil till done and melted.  Clean and devaine your shrimp and sauté in a frying pan with your butter. Chill if you want or eat right away with your soup. 

2 servings Each serving provides  1 lean 3 greens  2 1/2 condiments  3  cups chopped lettuce- 3 greens  1/2 cup chopped orange pepper -1 green  1/2 cup chopped cucumbers - 1 green  1/2 cup chopped tomatoes  - 1 green  1 bag  Quest chips- 1/2 lean  6 oz. cooked shredded chicken breast -1 leaner       ( even easier get a rotisserie chicken already               cooked from the store)  BBQ ranch salad dressing recipe below  1/2 lean  5 condiments  1/2 cup cottage cheese - 1/2 lean 2 teaspoon ranch powder dressing -         4 condiments  1 Tablespoon sweet and spicy GHughes BBQ sauce -          1 condiment  Blend in a blender till well mixed. Add a little water if you want to thin it down a bit.  Mix in a large bowl; chicken, all your greens and your salad dressing and quest chips. Mix well and divide onto 2...

  1 serving  Each serving provides 1 lean  3 greens  3 condiments  6 oz. raw salmon -1 lean  2 Tablespoons GHughes honey mustard sauce -           1 condiment  1 teaspoon Dijon mustard -1 1 condiment  1 cup Znoodles -2 greens  1/2 cup cherry or grape tomatoes -1 green  1 Tablespoon shallots -1 condiment  Grill or bake your salmon just till it  flakes apart easily. Mix your honey mustard dressing and Dijon mustard together in a bowl. Get your Znoodles ready. Once your salmon is also cooked completely spread a little Dijon mix over top and broil just a couple  minutes. Be careful to not over cook. Remove from oven when it’s done and work on your Znoodles. Add your Znoodles, tomatoes and shallots to a frying pan and add remaining Dijon mix and quickly cook. Honestly you only need to stir around in the pan to incorporate everything while on medium heat and it’s done. Cooking Znoodles to long makes them...

4 servings  Each serving provides  1 fueling  2 condiments  3/4 healthy fat 1 cinnamon swirl cake fueling packet  2 maple brown sugar oatmeal packets  1 sweet potato fueling  2 Tablespoons canned pumpkin purée  2 teaspoons ground flaxseed  2 packets stevia 1/2 teaspoon baking powder  3 Tablespoons frozen butter 3 Tablespoons egg whites 1/4 teaspoon pumpkin pie spice 1 Tablespoon low fat plain Greek yogurt  Preheat oven to 350 Add all the fuelings, flaxseed, stevia, and baking powder to a food processor and pulse till well combined. Add frozen butter till mixture resembles a course meal.( Rice size butter should remain; this gives the scone structure) Add the egg whites, pumpkin purée, yogurt and pumpkin pie spice and pulse until dough just comes together. Dough will be sticky. Form dough into a six- inch circle onto a parchment-lined baking sheet. Bake for approximately 15-20 minutes. Once cooled cut into 4 equal portions. I persona...

1 serving  Each serving provides  1 leaner  3 greens  1 healthy fat  3 condiments  5 oz. raw 96% lean hamburger meat 1 oz. low fat cheddar cheese  2 strips low sodium turkey bacon 1/2 teaspoon Worcestershire sauce  1 Tablespoon yellow mustard  1/2 teaspoon everything but bagel seasoning  5.97 oz. zucchini rounds  1 teaspoon olive oil  Take 2 strips of turkey bacon and cut into 5 pieces so each burger gets an equal amount. Cook till done in the frying pan.  Weight out your zucchini then cut into 10 rounds. I use a medium size zucchini. Sprinkle your everything but bagel seasoning on the zucchini. Add your oil to your frying pan on medium heat. Add your zucchini rounds to the heated pan and cook till done but firm. Flip 1/2 way. Remove from heat and set aside. While those are cooking mix your Worcestershire sauce to your hamburger meat and make your patties. I got 5 patties. Add your hamburger patties to your frying pan and...