FoodiQueen

1 serving  Each serving provides  1/2 lean 2 greens 1 condiments 1 cup Fresh shredded zucchini - 2 greens  1/4 cup  egg substitute - 1/4 lean  1/4 cup low moisture mozzarella cheese - 1/4 lean  1/2 teaspoon red pepper flakes OR 1/2 teaspoon garlic powder -1 condiment  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.

1 serving  Each serving provides  2 greens  1 lean 3 condiments  Cauliflower pizza crust recipe below Total 1/2 lean, 2 greens  1/4 cup reduced fat mixed cheese = 1/4 lean 1/4 cup egg beaters = 1/8 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....

 4 servings Per serving  1 Leaner  3 Green  1 Healthy Fat  3 Condiments 4 tsp olive oil 1/4 cup diced yellow onion 2 stalks celery, diced 1 cup white mushrooms, chopped 1 clove garlic, minced or pressed 1 tsp Italian seasoning 1 tsp lemon pepper seasoning 1/4 tsp salt 1/4 tsp crushed red pepper flakes 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes 4 cups chicken broth 1 1/2  cups water 1 pound (2 medium to large) zucchini, "spiralized" into spaghetti-like strands (using spiralizer, julienne peeler, or mandoline slicer) Heat the olive oil in a large saucepan set over medium heat. When the oil is shimmering, add the garlic, celery, mushrooms and onion. Season with salt and pepper and cook, stirring, for 3 to 5 minutes, or until the onion is translucent and the vegetables begin to soften. Add the broth, Italian seasoning and lemon pepper and raw chicken. Increase the heat to high and bring the soup to a boil, then ...

1 serving  Each serving provides  1 lean 3 condiments  3 greens  1 healthy fat I made my cauliflower thins but instead of making 8 buns I made 4 rectanglur shells. Recipe as follows  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. 1 jalapeño  1 tablespoon lite cream cheese 2 slices cooked turkey bacon 2/3 cup low fat ...

3 Servings  Each serving provides ½ lean  ½ healthy fat  2 condiments  3 greens  4 ½ cups freshly grated Zucchini  2 eggs beaten  1 cup low fat mixed cheese  3 Tablespoons almond flour  1 teaspoon ranch powder  Salt and pepper to taste   Preheat oven to 350. Grate 4 cups fresh zucchini and squeeze out as much water as possible. You can use frozen zucchini if you want; just thaw and squeeze out the water. Put your zucchini in a bowl and mix all the ingredients till well blended together. Spray your parchment paper on your cookie sheet with non stick spray. Put your mixture on your cookie sheet in a big rectangle shape. Bake approximately 30 minutes till golden brown. I broiled mine a few minutes after to brown the top. Cut in 3 sections and each section gets 6 breadsticks. Serve warm with 2 Tablespoons Raos = 1 condiment. To reheat I put them in a pan on the oven to get warmed but also get that crispy outside.

Yield: 3 servings [ each serving is just a bit over 2 cups] Each serving provides  3 green  3 condiments  1 1/4 healthy fat 3 cups of eggplant 1/2 cup of green bell pepper 2 tbsp. chopped onion 1/4 cup of zucchini 1/4 cup of yellow squash 1 clove of garlic 1/2 tsp. red pepper flakes 2 tsp. almond flour 4 cups of low-sodium vegetable broth 1/4 cup of roasted red bell pepper in water 1 tbsp. butter 1/4 cup + 2 tbsp. of half-and-half I topped mine with 1 fresh basil leaf chopped up Preheat oven to 350. Line a cookie sheet with parchment paper. Cut eggplant, pepper; onion, zucchini and yellow squash into 2 inch size pieces. Put the veggies in a bowl and mix with the red pepper flakes and minced garlic and toss to mix. Season with salt and pepper to taste. Put your vegetable mix on your cookie sheet and roast in the oven till the vegetables or cooked. Approximately 30 minutes. Stir occasionally so as to not burn. While those are roasti...

2 servings  Each serving provides  1 lean 1 green 1 condiment  12 oz. raw chicken breast ( 2 breast should weight 6 oz. each)  1/2 cup low fat skim ricotta cheese  1/2 cup Raos marinara sauce  4 tablespoons low-fat  mixed  cheese Preheat oven to 350.  First I took my 2 chicken breast and cut them in the middle so you can flip them open. I pounded mine a little bit at this point. Only if it was thick. Spray a casserole dish with non stick spray. Spoon 1/4 cup ricotta cheese on each chicken breast and a couple tablespoons of your Raos on top of the ricotta. Then flip the other 1/2 of your breast over to cover it. Place your chicken in your casserole dish and top both breast with your remaining Roas. Top each breast with 2 tablespoons low fat mixed cheese. Bake for approximately 30 minutes or till pink is all gone.