Jalepeño Poppers


Prep time: 10 minutes

Cook Time: 20-25 minutes

Yield: 2 servings. Per serving: 1 Leaner | 3 Green | 1½ Condiments

Ingredients

Cooking spray

4 oz 95-97% lean ground beef or turkey

6 whole jalapeno peppers

4 oz (½ cup) low-fat plain Greek yogurt

4 oz (1 cup) shredded reduced-fat sharp cheddar cheese

3 medium scallions, sliced thin

1 large red bell pepper, diced fine

¼ tsp garlic powder

¼ tsp cumin

¼ tsp chili powder

1/8 tsp paprika

Directions:

1. Preheat oven to 350° F. Lightly grease a baking sheet and set aside.

2. Cook ground beef/turkey in a non-stick pan over medium-high heat until done. Set aside.

3. Cut jalapeno peppers in half lengthwise. Remove seeds and membrane.

4. Combine meat, yogurt, cheese, scallions, red pepper, and spices in a medium bowl.

5. With a spoon, fill jalapeno pepper halves with cheese mixture.

6. Place the peppers, cut-side up, on the prepared baking sheet. Bake for about 20-25 minutes or until golden brown.

Avocado & Chicken Caprese Salad…


2 cups Romaine lettuce
1/2 cup Cherry tomatoes, halved

1/8 Avocado, chopped

2 oz. Fresh mozzarella, chopped

4 oz. Chicken breasts, chopped (I used garlic salt & pepper-seasoned, sauteed chicken breasts)

Fresh torn basil

Walden farms Balsamic 

1 full lean and green, 1 healthy fat and 3 condiments

Zucchini Boats

Another delicious yet healthy recipe that will continue to provide the right nutrients to burn fat! 

Makes 4 servings 
2 zucchini– total weight one pound 

2 teaspoons crushed garlic 

4 teaspoons olive oil – divided use 

1/4 teaspoon salt 

1/2 teaspoon pepper 

1 pound grape tomatoes 

4 ounces part skim mozzarella 

4 tablespoons parmesan 

Just cut a zucchini in half lengthwise and trim a little off the bottom so it sit still in a baking dish. Scoop out the center where the seeds are with a spoon. 

Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper. 

Arrange halved grape tomatoes into the grooves, and bake in a 350 degree oven for about 30 minutes. Remove and place diced mozzarella in between the tomatoes, place them back in, but now under the broiler until golden and bubbling. 

Remove and drizzle with olive oil and a sprinkling of grated parmesan.

Lean and Green Cauliflower Crust Pizza

Food that fuel your body!!!


Ingredients:

1 cup shredded Riced cauliflower 

1 large egg

1 cup low fat mozzarella

1/2 tsp. garlic powder

1/2 tsp. black pepper

1 Tablespoon pizza sauce (find a brand and amount that will give the largest serving size while providing 1 gram of carbohydrate or less). 

Directions: 

1. Preheat oven to 450 degrees

2. Add Riced cauliflower to a bowl and allow to sit for 10 min. Drain excess water using cheese cloth or paper towel. (the more moisture you can get out the crispier the crust will be)

3. Add cauliflower, egg, 1/2 cup mozzarella, garlic powder, and black pepper into the bowl and mix to combine.

4. Lay out parchment paper on pizza stone and spread cauliflower mixture into a circle.

5. Bake 20 minutes, remove from oven, add pizza sauce & the other 1/2 cup mozzarella.

6. Return to oven for another 5-10 min

7. Allow to cool for a few minutes before slicing
8. Enjoy

Tip: use the cauliflower rice that can be found in most produce aisle already made! Saves you some time! 

Skillet Spaghetti 

What’s for Dinner???
With our program we teach you how to eat healthy for the rest of your life! 

Here is an amazing recipe that is great during the weight loss phase and maintenance too!!! Contact me for more information!

 Skillet Spaghetti 

 Ingredients:

 1 spaghetti squash 

 1 tsp extra virgin olive oil

 2 lbs lean ground Beef -OR- lean ground Turkey

 1/4 cup yellow onion, diced

 3 cloves garlic, minced

 1/4 cup diced green bell pepper

 1 cup sliced mushrooms

 3 cups canned low sodium organic diced tomatoes, -OR- 3 cups fresh diced tomatoes

 1 (15 oz) can organic crushed tomato

 2 Tbsp fresh parsley

 2 tsp dried basil

 1/2 tsp dried oregano

 ¼ tsp sea salt

 ½ tsp freshly ground black pepper

 ¼ cup freshly grated parmesan cheese

 ¼ cup freshly shredded basil

Instructions:
Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside.

Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through.
Garnish with fresh chopped basil and a touch of parmesan, serve warm. 
 Makes 5 servings
 Per serving

 1 Lean protein

 3 vegetables

Zucchini Enchiladas

Makes 5 servingsPer serving

1 Leaner protein

3 vegetables

3 condiments

1 fat


Ingredients 
1 tbsp. extra-virgin olive oil

1 cup leeks chopped

¼ tsp kosher salt

1 clove garlic, minced

1 tsp. ground cumin

1 tsp. chili powder

18 ounces Shredded chicken breast

1 c. red enchilada sauce or green 

2 1/2 pounds zucchini, halved lengthwise

1 c. Shredded low fat Monterey Jack

1 c. shredded low fat Cheddar

2 Tbs Sour cream or fage Greek yogurt for drizzling (or fresh cilantro leaves for garnish)

Directions
Preheat oven to 350º. In large skillet over medium heat, heat oil. Add leeks and season with salt. Cook until soft, 5 minutes, then add garlic, cumin, and chili powder and stir until combined. Add shredded chicken and 3/4 cup enchilada sauce and stir until saucy.

On a cutting board, use a Y-shaped vegetable peeler to make thin slices of zucchini. Lay out three, slightly overlapping, and place a spoonful of chicken mixture on top. Roll up and transfer to a baking dish. Repeat with remaining zucchini and chicken mixture.

Spoon remaining 1/4 cup enchilada sauce over zucchini enchiladas and sprinkle with cheddar and Monterey Jack. Bake until melty, 20 minutes. Garnish with sour cream/yogurt or cilantro and serve.

Spinach Mushroom Chicken Recipe

Who says eating healthy has to be boring? Wake up those taste buds with this delicious balanced meal! 


Spinach Mushroom Chicken
Makes 6 servings

Per serving                  

1 Leaner protein, 1 vegetable, ½ condiment, 1 fat

6 chicken breast thinly sliced   

1 ½ cups low fat plain greek yogurt

8 ounces fresh mushrooms sliced

4 cups fresh baby spinach

1/2 teaspoon garlic powder

½ teaspoon pepper

1/2 teaspoon onion powder

2 Tbs. olive oil

1/2 cup chicken broth

8 ounces mozzarella cheese

In 9×13 pan line chicken in single layer, top with spinach and then mushrooms. Sprinkle with seasonings. Whisk greek yogurt with oil and broth. Pour over mixture. Lay foil over top of pan but do not seal. Cook at 375 for 20 mins, remove foil and cook uncovered for another 25 mins. Add mozzarella and cook uncovered additional 10 mins.

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