Chris Danielson Health

Stacy & Shane are down a combined total of 115 lbs! So proud of you guys!

Cheesy “Potato” Casserole

Makes 4 servings
Per serving
¾ Lean
2 ½ Green
3 Condiments

Ingredients:
5 Cups radish
¼ Cup onion, diced
1 tbsp low sodium bouillon
7 Tablespoons light cream cheese
1 Cup plain low fat greek yogurt
2 1/3 Cup reduced fat cheese

Instructions:
1. Preheat oven to 375.
2. Place peeled and dished radishes in a medium pot, and fill with enough salted water to cover the radishes.
3. Boil for 25 - 30 minutes, or until radishes are easily pierced with a fork.
4. Drain well, and rinse with cold water.
5. Place drained radishes in a bowl, add remaining ingredients and mix well.
6. Place into an 8x8 baking dish and bake for 30 minutes.
7. Broil for another 1-3 minutes, watching carefully so as not to burn the top

Keep going!

So Proud of Ashton. Down 40lbs and loving every second of it!!

Roasted Cauliflower White Cheddar Soup

Makes 6 servings --- Per serving: 1/4 lean, 2 ½ vegetables, 3 condiments, 1 healthy fats

Ingredients
6 1/2 cups (22.88 oz) cauliflower cored and chopped into small, bite size pieces (13 greens)
1 cup (3.52 oz) finely chopped green spring onion (2 greens)
4 oz shredded sharp white cheddar cheese, shredded (1 lean)
6 oz low fat plain greek yogurt (1/2 lean)
1 Tbsp olive oil (3 healthy fats)
2 tsp olive oil (2 healthy fats)
1.5 tbsp almond flour (1 healthy fats)
¼ tsp salt (1 condiment)
1/4 tsp freshly ground black pepper (1/2 condiment)
1 (14 oz) can low-sodium chicken broth (1 condiment)
1 tbsp chopped fresh parsley (1/4 condiment)
¼ tsp dried thyme (1/4 condiment)
1 tsp dried bay leaf (1 condiment)
1 pkt Stevia or Splenda (1 condiment)
1 tbsp finely grated parmesan cheese (1 condiment)

Directions:
Preheat oven to 425 degrees. Place cauliflower on baking sheet, drizzle with olive oil and toss to evenly coat, then spread into an even layer and season lightly with salt and pepper. Bake in preheated oven until golden, about 25 minutes. Remove from oven and set aside

In a large pot, melt butter over medium heat. Add in onion and sauté until tender, about 4-5 minutes. Add in flour and cook, stirring constantly 1 ½ minutes, adding in garlic during last 30 seconds of cooking. While whisking, slowly pour in yogurt followed by chicken broth. Add in parsley, thyme, bay leaf, Stevia, and roasted cauliflower.

Bring to a boil, stirring constantly, then reduce heat to low. Puree 3 cups of the soup in a blender and return to soup in pot. Remove from heat and stir in sharp white cheddar and Parmesan cheese.

Serve warm.

Mistakes happen! Pick yourself back up and keep going.

Love couples getting health together!! Kevin & Mo are down a total of 187 lbs! If they can do it, so can you!

Italian Chicken in the Crockpot

Yield:
3 Servings
Per serving:
1 Lean
1 Healthy Fat
2 Condiments

Ingredients:
27 oz raw, boneless, skinless chicken breasts - should yield 3 - 6 oz cooked portions (3 Leans)
3/4 cup Kraft Light Done Right Italian Dressing or Newman's Own Light Italian Dressing - if you do not eat all the sauce; only 50% is absorbed (3 Healthy Fats)
1/4 cup grated Parmesan cheese (4 Condiments)
1/2 tsp garlic powder or 2 cloves garlic, minced (2 Condiments)

Directions:
Place chicken in a slow cooker. Pour Italian dressing, Parmesan cheese, and garlic over chicken. Gently toss chicken lightly with ingredients. Cook on low 4-6 hours.

Don’t give up!

Chipotle Chicken with Avocado Salsa

Makes 2 servings
Per serving
1 Leaner protein
½ Green
3 condiments
1 fat

18 ounces boneless skinless chicken breast
1 clove garlic
1 Tbs chipotle in adobo sauce
½ Tbs adobo sauce
2 teaspoons lime juice, divided
1/2 tsp cumin
5 sprays Non-stick pan spray
3 ounces avocado
½ cup Roma tomato
2 Tbs green onion

Instructions:
1. Pound chicken to ½-inch thickness. Combine garlic, chipotle pepper, adobo sauce, 1 tsp lime juice, and cumin; rub all over chicken. Place in a large zip-top plastic freezer bag; seal and chill 8 hours.
2. Remove chicken from marinade; discard marinade. Cook chicken in hot oil in a large nonstick skillet over medium-high heat 5 to 6 minutes per side or until done.
3. Combine avocado, tomato, onion, 1 tsp lime juice, and a dash of salt and pepper. Serve with chicken.
*Note: You still need another 2 1/2 servings of greens. I served mine with 3/4c cauliflower rice & 3/4c zucchini and squash mix.

Not all change is bad!

Amanda and Kavron are down 90lbs together! Thanks to the healthy habits they learned on this plan, they have kept that weight off! Way to go.

Grilled Chicken Stuffed with Cheese and Peppers

Ingredients
• 4 chicken breast, boneless, skinless – total weight 27 ounces
• 8 sweet peppers, sliced – total weight 1 ¾ pounds
• 4 slices low fat pepper jack cheese – total weight 2 ounces
• 4 slices low fat colby jack cheese – total weight 2 ounces
• 1 tablespoon creole seasoning
• 1 teaspoon black pepper
• toothpicks

Instructions
Rinse chicken and pat dry.
Mix seasoning blend together and set aside.
Cut a slit on the side of each chicken breast, do not cut all the way through the chicken.
Drizzle the inside and outside of chicken with olive oil, rub well.
Season chicken on both sides and inside the slit with seasoning blend.
Slice peppers into rings and slice cheese and half.
Place cheese on bottom of chicken, top with peppers and top with another slice of cheese.
Secure chicken with 3-4 toothpicks.
Prepare grill and grill chicken for 8 minutes per side. Or until chicken reaches a internal temperature of 165 F degrees. Allow chicken to rest, remove toothpicks and serve.

Serving Size: 4

1 Leaner protein
3 vegetables
3 condiments
1 fat

Don’t let fear hold you back!

Jeff is down 30lbs in 3 months!

THAI INSPIRED GROUND TURKEY STIR FRY

Makes 4 servings
Per serving: 1 leaner, 1 Healthy Fat, ¾ Green (still need 2 ¼ servings of Green), 3 Condiments

Stir-Fry Sauce Ingredients:
2 tbsp fresh-squeezed or fresh-frozen lime juice (3 condiments)
1 Tbsp fish sauce (1 condiment)
2 tsp Sriracha Sauce (2 condiments)
1 Tbsp soy sauce (1 condiment)
1 packet Stevia (1 condiment)

Ingredients:
½ cup chopped scallions (1 green)
1/2 cup (2.63 oz) red bell pepper, cut in thin strips (1 green)
1 T + 1 tsp. high smoke point oil (such as avocado oil, peanut oil, or grapeseed oil) (4 healthy fats)
2 cloves garlic, cut in slices (2 condiments)
1 cup chopped basil leaves or Thai basil leaves (2 condiments)
1 1/2 lb. 95 to 97% lean ground turkey

Instructions:
Whisk together the lime juice, fish sauce, Sriracha sauce, soy sauce, and Stevia to make the stir-fry sauce. Chop the scallion and cut bellpepper into strips. Peel and slice garlic.
Heat the wok or large heavy frying pan over high heat for about 1 minute before you add the oil. Then add the 1 tablespoon of oil, heat until it looks shimmery, add the garlic cloves, and cook the garlic just until it's fragrant. When you smell garlic remove the garlic and discard.
Add bell pepper strips to the wok and stir-fry for 1-2 minutes, then toss in scallions for 30 seconds or so, then remove to a bowl. Add the other teaspoon of oil if it seems like you need it, then add the ground turkey and stir-fry 5 minutes, breaking apart with a turner as it cooks. Cook the turkey until any liquid evaporates completely and the turkey is starting to get lightly browned.
Add the vegetables back into the wok, stirring to combine with the meat, and cook about 1 minute. Add the chopped basil and cook about 1 minute more, just until the basil starts to wilt.
Then add the stir-fry sauce and stir to distribute it in the meat/veggie mixture. Cook about 2 minutes more, or until the sauce is mostly absorbed into the meat and the whole dish is hot. Serve right away

It’s time to level up!

60lbs gone! Help me celebrate Ashley!

Spinach Dip (Serve with fresh veggies!)

Makes 4 Servings:
½ Lean | 1 ½ Green | 2 condiments

Ingredients:
1 ½ cups hearts of palm chopped – (artichokes are too high in carbohydrates)
1 cup part skim ricotta cheese
3 Tablespoons low fat cream cheese
1/4 cup Parmesan cheese (grated)
4 ounces part skim Mozzarella cheese (small cubes)
1 teaspoon minced garlic
1 ½ cups frozen spinach, thawed and squeezed of its juices

Directions:
1 Preheat oven to 375°F.
2 Mix together Parmesan cheese, Mozzarella, spinach, and hearts of palm.
3 Combine remaining ingredients and mix with spinach mixture.
4 Bake for 20-30 minutes

Face your fears!

Love it when couples get healthy together! So proud of you Jo and Adam! See less

Mini BBQ Cheddar Meatloaf

Ingredients:
1 cup green spring onion cut in thin slices
10 sprays non-stick pan spray
¼ tsp Salt
½ tsp Pepper
1 1/2 pounds Ground Beef
1/2 teaspoon Garlic Powder
1 Egg, whisked
1/4 cup + 4 tablespoons sugar-free BBQ Sauce (divided)
4 ounces Cheddar Cheese, cut into 1/4″ cubes

Directions:
Over medium heat, the non-stick spray in a large skillet. Cut the onion into thin slices and add the onions to the pan. Sprinkle the onions with salt and pepper and stir. Cook the onions, stirring every couple of minutes, until the onions are caramelized. Turn the heat down if you notice the onions are burning. Once caramelized, set the onions aside to slightly cool.
Preheat the oven to 425 degrees. Prepare a large baking sheet by lining it with foil.
In a large bowl combine the ground beef, egg, 4 tablespoons BBQ sauce, cheese cubes, caramelized onions, and a dash of salt and pepper. Mix together just until combined.
Divide the mixture into 5 equal-sized portions and form them into mini-meatloaves. Place each one of the foil lined baking sheet. Spread 1-2 tablespoons of BBQ sauce over the top of each loaf and then bake for 20 minutes, or until no longer pink the center. (I spread the last BBQ Sauce after it has cooked.)

Makes 5 servings
Per serving: 1 lean, ½ vegetable, 3 condiments

Important!

Congrats Tonya! This program has been a mind, body and soul transformation for me. I am so grateful my friend shared it with me.

Balsamic Marinated Mushrooms Kabob

Makes 4 servings

Per serving

2 Greens

3 Condiments

4 Cups mushrooms

2 Tablespoons balsamic vinegar

1 Tablespoon soy sauce

3 clove garlic

½ Teaspoon thyme

¼ Teaspoon salt

¼ Teaspoon pepper

DIRECTIONS:
Marinate the mushrooms in the mixture of the remaining ingredients for 30 minutes. Skewer the mushrooms and grill over medium-high heat until just tender and slightly charred, about 2-3 minutes per side

Keep going

Help me celebrate Gretchen tonight!! She is amazing!

Chicken & Parmesan Cauliflower Rice

Ingredients:
4 – 9 ounces skinless chicken breast (6 oz ea cooked)
½ Cup reduced fat parmesan cheese
1 clove garlic
½ Teaspoon paprika
½ Teaspoon Italian seasoning
2 Tablespoons butter
3 Cups cauliflower rice
¼ Cup onion
2 Tablespoon vegetable stock
¼ Cup fresh chopped parsley

Directions:
The Chicken
1. In a shallow plate, combine parmesan cheese, paprika, and Italian seasoning. Season the chicken with salt and pepper; dredge in the parmesan mixture; shake off excess and set aside.

2. In a large skillet melt 1 tablespoons of butter over medium-high heat. Cook chicken until golden on each side and cooked through – about 3-4 minutes for each side, depending on the thickness of your chicken. Transfer to a plate.

The cauliflower rice
1. In the same pan, melt 1 tablespoons of butter. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn.

2. Add the riced cauliflower to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.

3. Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest. Cook for one minute to reduce juices then and a few sprinkles of leftover parmesan cheese, if you like.

4. Adjust seasoning as needed. Stir in the remaining parsley. Return chicken over cauliflower rice and reheat quickly. Serve with fresh cracked black pepper, red chili pepper flakes, and more parmesan.

Makes 4 servings
Per serving
1 Leaner
1 ½ Green
1 Healthy Fat
3 Condiments

What you give always comes back to you!