Craig & Heidi Pardue- Certified Health Coach

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🍕 Pizza Casserole 🍕Program approved!

Ingredients:

1 1/2 cups (12.69 oz) low sodium diced tomatoes (do not use petite dice) (3 greens)

23.6 ounces uncooked turkey Italian sausage ~Should Yield 20 oz cooked (4 leans)

10 1/4 second sprays Non-stick pan spray

1 tsp. dried oregano (2 condiment)

¼ tsp salt (1 condiment)

½ tsp fresh-ground pepper (1 condiment)

2 1/4 cup (5.72 oz) fresh brown cremini mushrooms, washed and cut into thick slices (4.5 greens)

1/2 cup (2.63 oz) green bell pepper chopped (1 green)

1 3/4 cups (7 oz) grated Mozzarella cheese (I used part-skim mozzarella)

5 oz turkey pepperoni (1 lean)

Directions:

Preheat oven to 400F/200C. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.

Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.) While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it's nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher to break the sausage apart.)

While sausage cooks, wash mushrooms, pat dry, and slice into thick slices. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage. Season with dried oregano, salt, and fresh-ground black pepper. (I didn't use much salt.)

Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown. Layer the mushrooms over the sausage-tomato mixture.

Cut pepperoni in half. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Makes 5 servings
Per serving:

1 Lean protein
2 vegetables
1 condiment

Amen!! He is risen!! Have a blessed Easter!! Light has overcome the darkness

Love the healthy options and new recipes on this program!!

What an amazing health program that you can eat like this!!!

Not Your Mama's Chicken Alfredo
1 Serving
Each serving provides
1 Leaner
3 Greens
3 Condiments
2/3 Healthy Fat
4 oz grilled or baked chicken, sliced or diced (2/3 Leaner)
For Alternative Pasta:
1 1/2 cups (6 oz) yellow squash and/or zucchini when cooked (3 Greens)
3/4 tsp olive oil (2/3 Healthy Fat)
1/4 tsp dried basil (1/2 Condiment)
Alfredo Sauce:
1/2 cup 1% cottage cheese (1/3 Lean)
1/2 tsp garlic powder (1 Condiment)
1 tbsp Kraft grated Parmesan cheese (1 Condiment)
1 tbsp unsweetened almond milk (1/16 Condiment)
1/4 tsp Fresh ground pepper, (1/2 condiment)
1/4 tsp red chili flakes (1/2 condiment)
Directions:
Prepare your squash. You can peel your squash so that it resembles pasta or leave the peel on to add more color to the dish. I like to leave it on because the peel has extra fiber that can regulate your digestive system. Cut the ends off and discard. Next decide which gadget you want to use to make your noodles. Measure out 1 1/2 cups.
Add 1 tsp olive oil to a medium skillet and heat over medium-high heat. Add spiraled squash to the oil and cook until squash gets tender for about 3 minutes. Add basil and any other additional seasonings such as salt, pepper, or garlic powder if desired. Put on a plate and set aside.
To make Alfredo sauce, combine cottage cheese, garlic powder, Parmesan cheese, almond milk and pepper in a small blender until mixture is smooth and creamy. Pour into a microwave safe dish and heat until warm (about 45 sec to 1 min), stopping the microwave every 15 seconds to stir. Make sure the cottage cheese doesn't get too hot because cottage cheese and heat do not mix well. It will start to separate, get stringy, and watery. Once it was mixed with the squash and chicken, I had no problems with it when re-heating.
Place cooked diced chicken over squash noodles and then pour warm sauce on top. Sprinkle over red chili flakes. Enjoy!

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