FoodiQueen

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...