Cauliflower Lasagna
Ingredients
4 cups cooked cauliflower, grated or shredded in the food processor
3-4 cups shredded low-fat mozzarella, divided
1 cup eggbeaters
1 - 1 1/2 cups non-fat (or low-fat) cottage cheese
6 Tbsp parmesan cheese (optional)
16 oz 99% lean ground turkey, cooked with Italian seasonings
2-3 cups no sugar added, low-carb spaghetti sauce (or no sugar, no salt tomato sauce)


Directions
Pre-heat oven to 350 degrees and spray 9x13 casserole dish with non-stick spray. In a medium bowl, mix cauliflower, eggbeaters and half the mozzarella. In another small bowl, mix the cottage cheese and parmesan cheese (if using). 
Spread half the spaghetti/tomato sauce in the bottom of the casserole dish. Spread half of the cauliflower mixture over the sauce. Spread half of the cottage cheese mixture over the cauliflower mixture. Spread half the ground turkey over the cottage cheese. Repeat with remaining ingredients. Spread remaining mozzarella over top of lasagna. 
Bake for 45-55 minutes, then allow to cool for 15 minutes before cutting and serving.

Cauliflower Pizza ( YUMMMMMM-O!!!!!!!!!!!)

Cauliflower pizza

Okay, I can not even begin to describe to you how totally yummy this recipe is. I know it sounds bizarre, if you haven't tried it before ... but you really need to give it a chance. For my fellow Take Shape for Life/Medifast friends, this meal fits the requirements for your Lean and Green. And for anyone else ... it's just plain healthy and YUMM-O! So, enjoy!!


CRUST:
1/4 cup Egg Beaters (1/8 Lean)
3/8 cup (which = 1/4 cup + 2 Tbsp) 2% low-fat shredded Mexican 4-cheese variety, for a firmer crust (3/8 lean)
1 cup Fresh Raw Cauliflower, shredded in a food processor (2 greens)
Dash of Italian (optional)
Mix together and put into a Pam-sprayed foil pie pan (or on a foil-lined baking sheet). Pat down so it all sticks together. Bake 20 minutes at 450, until it starts to turn brown, then flip it over and bake another 10 minutes.


TOP WITH:
2 tsp Ragu Pizza Quick sauce (only .5g of sugar = 2 condiments)
1/4 cup 2% low-fat shredded Mozzarella cheese (1/4 lean)
1/4 cup of the Morning Star Sausage crumbles (1/4 lean)
1/2 cup of veggies - bell peppers, mushrooms, etc. (1 green)
Put back in oven for about 10 minutes so that the cheese melts.

Mock Chinese Fried Rice

1 1/2 C. grated Cauliflower
1 1/2 green onion
garlic or 1/4 tsp. garlic powder
1/4 tsp ginger
1 1/2 tbls soy sauce
1 egg beaten
olive oil.
cooked chicken 4 oz

Grate raw cauliflower.  in a wok or lg. skillet, heat oil.  Fry minced garlic (or powder) w/ finely diced white part of onions for 1 minute.  Add grated cauliflower and fry for 4-5 minutes stirring constantly.  Add soy, ginger, diced onion, and pre-cooked chicken.  Stir to mix and brown a bit.  Push mixture to one side of pan.  Add more oil if necessary and scramble egg in empty side of pan until done but still moist.  Stir eggs into "rice" mixture and remove from heat. 

Chicken and veggie soup

*this is 4 servings, so keep that in mind when you are preparing your lean and green meal if you are on the TSFL program!

32 oz. chicken breast, cut into 1 in. pieces (6 oz. for ea serving)
4 Cups reduced sodium, fat free chicken broth
2 cups mushrooms, cut into quarters
2 cups celery, thinly sliced
1 Cup yellow bell pepper
1 Cup red bell pepper
1 Cup green bell pepper
1/2 -1 cup water
1/2 cup scallions, chopped
2 Tbls cream
1/4 cup fresh parsley- 2 tbls dry
4 tsp olive oil
1/2 tsp dried thyme
1/4 tsp pepper
2 cloves garlic, finely minced

Heat oil in a large sauce pan over med heat. Add minced garlic and chicken; cook until chicken is no longer pink.  Add bell peppers, celery and mushrooms.  Cook until veggies are tender, about 7 minutes.  Add scallions, brother, water, cream thyme, pepper and parsley.

Broccoli and Chicken

6 oz. chicken
1/4 C. reduced sodium chicken broth
1tsp. light soy sauce
1 1/2 C. broccoli
1/2 clove garlic
1 tsp. dijon

Mix chicken broth and soy sauce and set aside.  Steam broccoli and set in bowl.  Spray non-stick cooking spray in a pan and cook minced garlic.  Remove from skillet; cover to keep warm.  Add chicken to the garlic, cook and stir 3-4 minutes.  Add broth mixture, mix well and bring to a boil.  Reduce heat to medium low.  Stir in mustard until well blended. Return broccoli mixture to pan, mix lightly.  Cook until heated thoroughly.  

My taco salad!

2 cups of greens
1/2 cup of green pepper
turkey burger
parmesan cheese
salsa

Put 2 cups of green salad down on your plate.  Chop up 1/2 a cup of green peppers and place over the greens.  Cook up some turkey burger (about 5 or 6 oz depending on your fat serving and the leanness of your meat) and place that on top.  Add 1 Tbsp of paremesan cheese and 2 Tbsp of salsa!  Simple enough, right?!  I love this, this is one of my very favorite meals!! 

Laughing Cow Chicken

Ingredients:
chicken breasts
laughing cow cheese (one wedge per chicken)
italian seasoning (or seasoning of your choice)
shredded parmesan cheese
pam

Butterfly chicken breasts by cutting the breasts in half. Use a paper towel to absorb any water inside the breast.  Spread one wedge of laughing cow cheese in the middle of the chicken breast and close the chicken breast.  You can use a toothpick to keep the chicken together if needed.  Spray both sides of the chicken with pam and season the outside of the chicken with italian seasoning or any seasoning of your choice and a little parmesan cheese.

Bake at 350 degrees for 30 minutes or until chicken is no longer pink. 

*the laughing cow cheese can count as a fat or as part of your lean.

Hello all!

 hello everyone!  I just started a blog today! Wanting to start sharing some recipes that clients can use for their lean and green meals or that anyone can use if you are living a healthy lifestyle!  Also, hoping to share some health tips or exercise tips or just anything doing with health! ;)