I absolutely love Fall and with Fall comes all the delicious warm soup recipes! This creamy, low carb, lightened up recipe is absolutely delicious! I used less cream cheese than other taco soups and added plain Greek yogurt which allowed the soup to remain creamy without adding all the fat and calories. A touch of Hidden Valley ranch seasoning mix adds a touch of zip and blends so nicely with the taco seasoning and plain Greek yogurt. I topped it with a little bit of sharp cheddar cheese and some fresh chopped cilantro! It was pretty amazing! This recipe makes 5 large servings plus you can enjoy 2 additional Greens on the side! I had a cup of  mini bell peppers from the air fryer. So yummy! Enjoy!


Crock Pot Beef Taco Soup

Ingredients:
2 lbs 95 to 97% lean ground beef (4 Leaner)
4 1/2 ounces or 9 tbsp reduced fat cream cheese (4 1/2 Healthy Fats)
2 (10 ounce) cans Rotel (5 Greens)
1 tbsp low sodium taco seasoning (6 Condiments)
2 tsp Hidden Valley ranch seasoning mix (4 Condiments)
4 cups low sodium chicken broth (4 Condiments)
3/4 cup 2% plain Greek yogurt (1/2 Leaner)
1/2 cup reduced fat cheddar cheese, shredded (1/2 Lean)
5 tbsp fresh cilantro, chopped (1/3 Condiment)

Directions:
Brown ground beef until fully cooked.
While meat is cooking, place cream cheese, Rotel tomatoes, taco seasoning and ranch seasoning in the slow cooker.
Drain grease from meat and put the meat in the slow cooker.
Stir to combine meat with cream cheese and Rotel.
Pour chicken broth over meat mixture.
Cook on LOW for 4 hours or on HIGH for 2 hours.
Before serving, stir in Greek yogurt.
Divide portions into 5 servings (about 2 generous cups per serving).
Add cheddar cheese (almost 2 tbsp per bowl) and garnish with cilantro (1 tbsp per bowl), if desired.

Makes 5 Servings
with 1 Leaner, 1 Green, 3 Condiments and 1 Healthy Fat per serving
*Add 2 more Greens to complete your Lean and Green meal

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This is an easy dish to throw together on those busy hectic days! A wonderful weekday meal! You got to love those skillet meals! Super easy and quick to make, but yet so yummy requiring only a few ingredients! You can always change out the peppers to veggies of your choice or add more veggies to the dish since you still have 1 and 1/2 more Greens to complete your Lean and Green meal. Delish!


Start off with chopping your peppers and onions. Then saute in a pan with olive oil cooking spray until onions are translucent and peppers are soft. Then add the ground beef and continuing cooking until cooked through.


I did not drain the meat because there wasn't much fat since I used a leaner beef. Next, add the chopped cauliflower and spices. Continue cooking until cauliflower is tender.


Add cheese on top of the ground beef and cauliflower mixture. Lower the temperature to low and cover the skillet with a lid. Allow the cheese to melt. 


Divide into 4 equal portions, about 1 cup each serving. Add 1 1/2 Greens of your choice on the side such as 3/4 cup roasted green beans! Enjoy!


Ground Beef Cauliflower Hash

Ingredients:
2 1/2 cups frozen cauliflower, defrosted, drained and chopped (5 Greens)
1/2 cup bell peppers of your choice, chopped (1 Green)
1/4 cup onion, chopped (4 Condiments)
14 ounces 93% lean ground beef ~ 10 ounces cooked (2 Leans)
2 cups reduced fat sharp cheddar cheese (2 Leans)
3/4 tsp garlic powder (1 1/2 Condiments)
3/4 tsp salt, use less if desired (3 Condiments)
1/4 tsp black pepper (1/2 Condiment)

Directions:
Spray a large skillet with olive oil cooking spray and heat over medium high heat.
Add onions and peppers. Then cook until onions are translucent and peppers are tender for about 3 to 4 min.
Add ground beef and cook until cooked through.
Add cauliflower, garlic, salt and pepper. Cook until cauliflower is tender.
Add cheddar cheese on top of the cauliflower and beef mixture.
Turn heat to low, cover the pan with a lid and allow the cheese to melt.
Enjoy!

4 Servings (about 1 cup)
Each serving provides
1 Lean, 1 1/2 Greens, 2.25 Condiments
(Still need 1 1/2 Greens to complete your Lean and Green meal such as 3/4 cup green beans)


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Looking for a meal that is ready in less than 20 minutes? Here you go! Shrimp seasoned with Cajun seasoning cooked in a cast iron skillet or heavy pan with assorted bell peppers, tomatoes, and grated cauliflower. Grated cauliflower allows this dish to be low carb instead of using rice. I used Trader Joes frozen cauliflower rice that I let sit on the counter for about 15 min as I prepared the rest of the ingredients. Throw everything in one skillet and dinner is done! I just love skillet meals! 


Cajun Style Shrimp Skillet

Ingredients:
1 tbsp light butter (1 Healthy Fat)
1 tbsp olive oil (3 Healthy Fats)
1 tsp minced garlic (1 Condiment)
18 oz raw shrimp, shells and tails removed (2 Leanest Leans)
1 1/4 tsp Cajun seasoning (5 Condiments)
1/2 cup assorted bell peppers, chopped (1 Green)
1/2 cup Great Value Italian diced tomatoes, canned (1 Green)
2 cups frozen cauliflower rice (4 Greens)

Directions:
Heat a large skillet with butter and oil over medium high heat until melted.
Add garlic and saute for about 1 min and then add the shrimp.
Sprinkle Cajun seasoning over shrimp and cook for about 4 min or until shrimp is cooked thoroughly.

Add bell peppers, diced tomatoes, and cauliflower rice to skillet for about 4 min or until heated thoroughly.

2 Servings with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving


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Looking for a quick and easy meatball recipe to prepare that everyone will enjoy! Try these low carb, gluten-free Italian zucchini meatballs! Both the kiddos and adults will approve! The Bonus? There are veggies in it! Don't tell the kiddos though! The zucchini helps keep the meatballs moist without the use of breadcrumbs. 

 Meatballs are perfect for Monday night football so I will be serving these along with some other goodies tonight!


Shred the zucchini and squeeze out all the excess moisture. I only needed one medium sized zucchini to make 1 cup of shredded zucchini for this recipe. 

A little tip! If you have a french press, use it to squeeze out the moisture from the zucchini. Simply put the shredded zucchini at the bottom of your French Press. Place the top over and press down, like you would with your morning cup of coffee. Then drain! That's it!

Combine all the ingredients for the meatballs in a large bowl. Definitely, use a large bowl because this recipe makes 6 servings!


Use a small cookie scoop to scoop out the meatballs and place them on a cookie sheet.


I made exactly 42 meatballs which was perfect since I had 6 servings which gave me a nice round number of 7 meatballs per serving.


Bake the meatballs for about 20 to 25 min or until cooked through. I transferred the cooked meatballs to a 9 x 13 casserole dish to remove them from the grease and liquid from the meatballs.


Top the meatballs with 1 cup of an approved marinara sauce and the remaining 2/3 cup of mozzarella cheese. Bake for an additional 5 to 10 min or until the cheese has melted. Garnish with fresh basil.


   I placed little football flags in the meatballs to be Game Ready! Go Team! Serve this with 2 Greens of your choice! Enjoy!


Italian Zucchini Meatballs

Ingredients:
For the Meatballs
14 oz 93% lean ground beef (2 Leans)
16 oz Jennie-O sweet Italian turkey sausage, casings removed* (2 Leans)
1 cup reduced fat mozzarella cheese (1 Lean)
6 tbsp reduced fat parmesan cheese (3 Condiments)
1 cup shredded zucchini (2 Greens)
3/4 tsp salt (3 Condiments)
2 tsp onion powder (4 Condiments)
2 tsp fresh minced garlic (2 Condiments)
1 tsp Italian seasoning (2 Condiments)
1 egg (1/3 Lean)

For the Topping
2 cups Great Value Italian diced tomatoes, blended** (4 Greens)
2/3 cup reduced fat mozzarella cheese (2/3 Lean)
1/4 cup fresh basil, chopped (1/4 Condiment)

Directions:
Preheat oven to 400 degrees.
Lightly spray a baking sheet with cooking spray or use a non-stick silicone mat with the baking sheet.
Shred zucchini and squeeze out excess moisture from zucchini using a clean dish cloth or cheesecloth.
Combine all the ingredients for the meatballs in a large bowl.
Use a small cookie scoop and scoop out small meatballs and place them on the prepared cookie sheet.
Bake for about 20 to 25 min or until cooked thoroughly. Drain the grease.
Top with tomato sauce and 2/3 cup cheese.
Bake for an additional 5 to 10 min or until cheese has melted.
Garnish with fresh basil.

6 Servings with
1 Lean, 1 Green, and 2 1/2 Condiments per serving

* You can substitute 14 oz of Jennie-O bulk turkey sausage instead of 16 oz Jennie-O sweet Italian turkey sausage or 93% lean ground beef.

** When choosing a brand of Italian diced tomatoes, make sure it has less than or equal to 5 g of carbs per 1/2 cup serving


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Have you made the mashed potato "buns" yet? They are pretty amazing! Their texture is very similar to bread so they make wonderful sandwiches or bagels!


You can shape the "bread" any way you like, but I like to use a donut pan so they have the shape of bagels. You can also form two round circles on a parchment lined cookie sheet to make traditional sandwich "buns".


I used two "buns" which was 1 Fueling, topped it with Pulled Root Beer BBQ Chicken I made in the Instant Pot. The recipe for the chicken is below as well! I topped it with ranch cole slaw and it was delicious! When making this little sandwich, you still have 2/3 Lean, 2 Greens, and 4 other Fuelings to complete your day! Enjoy!

Mashed Potato "Buns"

Ingredients:
1 Optavia Mashed Potatoes (1 Fueling)
2 Egg Whites (1/7 Lean)
1 tsp Baking Powder (2 Condiments)

Directions:

Preheat oven to 350 degrees. Whisk the egg whites until foamy. Add the baking powder and mashed potatoes. Whisk until combined. Pour in a ziploc bag and shape the bread into desired shape or use a donut pan. If shaping yourself with a ziploc bag, use parchment paper over a baking sheet. If using a donut pan, lightly spray pan with cooking spray. Bake for about 10 to 12 minutes or until done.

1 Serving with 1 Fueling, 1/7 Leanest and 2 Condiments



Instant Pot Pulled Root Beer 
BBQ Chicken

Ingredients:
2 lbs chicken breasts (4 Leaner)
12 oz diet root beer
3/4 cup G Hughes Hickory BBQ Sauce or 1 1/2 cups G Hughes Carolina Sweet Heat BBQ Sauce, divided (12 Condiments)

Directions:
Whisk together root beer and 1/2 cup bbq sauce in a bowl.
Place chicken breasts and bbq mixture in the Instant Pot.
Lock Instant Pot in place and make sure the pressure release valve is set to sealing.
Cook on high pressure for 10 min. 
Instant Pot will take 10 to 15 min to come to pressure then it will countdown 10 minutes.
Do a 10 min NPR (natural pressure release). 
Drain liquid, then shred chicken. 
Add the remaining BBQ sauce and stir until combined.

4 Servings with
1 Lean and 3 Condiments per Serving

* Don't have an Instant Pot? Slow cooker directions also included in the printable recipe link below!



For the Sandwich:
Potato "Buns", 2 oz Pulled BBQ Chicken, 1/2 cup Cole Slaw Mix and 1 tbsp Light Ranch Dressing):

1 Fueling, 1/3 Lean, 1 Green, 1/2 Healthy Fat, and 3 Condiments
*You still need 2/3 Lean, 2 Greens, and 4 other Fuelings to complete your day.

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This makes a quick and easy dinner the whole family will love! I used my favorite sausage, Al Fresco Chicken Sausage with broccoli and spiralized zucchini to throw this dish together in a matter of minutes! Then I added some alfredo sauce, garlic powder and parmesan cheese! I know this is almost too simple to post, but it was too delicious not too! Enjoy!


Quick Sausage Alfredo with Broccoli and Zucchini Noodles

Ingredients:
1/4 cup Bertolli Light Alfredo Sauce (2 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 tbsp reduced fat grated parmesan cheese (1/2 Condiment)
2 Al Fresco Andouille Chicken Sausage, sliced (1 Lean)
1 cup spiralized zucchini (2 Greens)
1/2 cup broccoli, cooked (1 Green)

 Directions:
Heat a medium sized skillet over medium high heat. Add sliced sausage and brown on both sides. Add spiralized zucchini, cooked broccoli and 1 tbsp of water to the pan. Saute for 2 min. Stir in alfredo sauce, garlic powder, and parmesan cheese until ingredients are coated with the sauce. Heat for another minute or until heated thoroughly.

 1 Serving with
1 Lean, 3 Greens, and 3 Condiments

Other sausage substitutes:
6 ounces Jennie-O Sweet Italian turkey sausage = 1 Lean
Gilbert Chicken Sausage: 2 links = 1 Lean
Al Fresco Sweet Italian: 2 links = 1 Lean


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Looking for a dish that is light, refreshing, plus quick and easy to make? This tuna salad is for you! It has all the flavors of Summer and then some! It boasts flavors of lime, cilantro, jicama and celery as added crunch!


I used a combination of jicama and celery to give the salad a nice crunch, but feel free to choose one, or the other, or both! Jicama is super crunchy, but has a slightly sweet delicate flavor. If you have a Trader Joe's near you, get the peeled, pre-cut jicama sticks for easy preparation and to save a lot of time.


Combine all the ingredients in a small bowl. Then stuff the tuna salad in a sweet bell pepper that has been sliced in half with seeds and membranes removed. Don't like bell peppers? Then don't use them. It is just as yummy to eat it straight out of the bowl! Just serve with two additional Greens.

The raw peppers will be crunchy so if you prefer soft cooked peppers, boil the pepper halves for about 5 minutes or until desired tenderness. The pepper halves are also great off the grill! Then stuff the peppers. Both ways are delicious!

Jicama Tuna Salad Stuffed Peppers

 Ingredients:
7 oz canned tuna, drained (1 Leanest)
1 1/2 Tbsp lite mayo (1 Healthy Fat)
1.5 oz oz avocado, chopped (1 Healthy Fat)*
1/4 tsp Trader Joe's chili lime seasoning or seasoning of choice (1 Condiment)
1 tsp dijon mustard (1 Condiment)
1 tsp lime juice (1/2 Condiment)
1/8 tsp fresh ground black pepper (1/4 Condiment)
2 tbsp fresh cilantro, finely chopped (1/8 Condiment)
1/4 cup celery (37.5 g), chopped (1/2 Green)
1/4 cup jicama (32.5 g), chopped (1/2 Green)
1 bell pepper (149 g) sliced in half lengthwise, top and membrane removed (2 Greens)

Directions:
Drain canned tuna and measure out 7 oz. Empty into a small mixing bowl and shred with a fork. Add mayo, avocado, chili lime seasoning or seasoning of choice, dijon mustard, lime juice, and black pepper. Mix well. Add cilantro, jicama, and celery. Mix until combined. 

 Stuff the two pepper halves with tuna mixture and enjoy! If you prefer your pepper halves soft rather than crunchy, boil your peppers in boiling water for 5 min or until desired tenderness or you can throw them on the grill.

* Don't like avocado? Use 3 tbsp light mayo and omit the avocado. This will count as 2 Healthy Fats.
Makes 1 Serving
Each serving provides:
1 Leanest, 3 Greens, 3 Condiments, and 2 Healthy Fat per Serving

Click Here to Print

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Looking for an easy side dish to serve with your Lean? These green beans are delicious and require only a few ingredients!


Green Beans Almondine

 Ingredients:
1 1/2 cups fresh green beans, washed and trimmed (3 Greens)
1/4 tsp garlic salt (1 Condiment)
dash of fresh ground black pepper, if desired
1 tsp sesame oil (1 Healthy Fat)
1 tsp lemon juice (1/2 Condiment)
1/2 oz sliced almonds (1 Optional Snack)

 Directions:
Place green beans in a medium sized skillet. Add enough water to just cover green beans. Bring to a boil and boil for 3 to 4 minutes. Drain and place green beans in an ice bath to stop the cooking process.

 Heat oven to 400°F. Place almonds in a single layer on a baking sheet and toast about 5 minutes or until fragrant and lightly golden, careful not to burn. Remove from oven.

 Add drained green beans back to skillet and heat over low heat. Add salt, pepper, sesame oil, and lemon juice tossing to coat. Stir in almonds and heat for a few min or until warmed thoroughly.

 1 Serving with
3 Greens, 1.5 Condiments, 1 Healthy Fat and 1 Optional Snack per Serving

 Serve with a Leaner (no additional Healthy Fat required) or Leanest Lean (1 additional Healthy Fat required)

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I was going through some old posts on my blog and realized this recipe was never published! This makes a yummy sweet and savory sauce perfect for pork chops using only two ingredients. Just in time for grilling season!


Maple Dijon Pork Chops

Ingredients:
2 tbsp Walden Farms pancake syrup (1/2 Condiment)
2 tsp Grey Poupon Country Style Dijon Mustard (2 Condiments)
1/4 tsp Mrs Dash Garlic and Herb Seasoning (1/2 Condiment)
8 oz pork chops, boneless ~ need 6 oz cooked (1 Leaner)

Directions:
Season pork chops with Mrs Dash seasoning or your favorite salt free seasoning and grill pork chops until done about 5 to 7 min on each side. Combine syrup and mustard in a small bowl and pour over grilled pork chops.

Makes 1 Serving with
1 Leaner and 3 Condiments
(add 3 Greens and 1 Healthy Fat for a complete Lean and Green meal)
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If you haven't tried this pizza yet, you are missing out! Make this Buffalo Chicken Pizza at your next get-together! It is sure to be a crowd-pleaser! These pre-made crusts are delicious! Low carb, high protein, clean ingredients, gluten-free, no fillers or additives... what's not to love? Link to order the crusts below! Check out their current specials!


The entire crust count as 1/2 a Lean and 3 Greens on the 5 and 1 Optavia or Medifast plan! Check them out and start enjoying a healthier pizza!


Buffalo Chicken Pizza

 Ingredients:
1 Lite Cali'flour Foods Crust *  (1/2 Lean, 3 Greens)
1/4 Cup reduced fat mozzarella cheese (1/4 Lean)
1.5 ounces skinless grilled chicken breast (1/4 Lean)
1 Tablespoon reduced fat cream cheese (1 Condiments)
3 Tablespoon Frank’s hot sauce, divided (1 1/2 Condiments)
1 Tablespoon reduced fat blue cheese or feta crumbles (1/2 Condiment)
Garnish: Green onions, sliced

 Directions:
Preheat oven to 400 degrees. Bake crust for 10 minutes.
Let cool for 10 minutes.
Combine chicken and 1 tbsp of Frank's hot sauce in a small bowl. Stir until combined. Set aside.
Mix cream cheese with remaining 2 tbsp of hot sauce until smooth.
Spread over cooled crust.
Add chicken and mozzarella cheese. Sprinkle blue cheese crumbles on top.
Bake for 5 minutes or until cheese has melted.
Garnish with sliced green onions, if desired.

 1 Serving with

1 Lean, 3 Greens, and 3 Condiments per serving

 * The recipe calculations are based on the Cali'Lite crusts and not the traditional cauliflower crusts.

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