Jenifer Jeanne Health

Getting off that summer gain before we need to put our jeans on!!!

Why am I so obsessed with my program ... 🤔

🥑It works for EVERYONE that follows it
🥥It’s backed by science and proven
🍎it’s physician led
🌶It’s simple ... like, seriously super simple
🥦I can eat chocolate 5x/day (if I want too)
🍅It’s balanced in carbs & proteins (no hunger)
🍆I have a personal health coach FOREVER
🥗There is education & support that is beyond just eating food
🥕It’s about longterm transformation, not dieting
🥝It’s changed thousands of lives & saved a few too
🌽It’s given me a career & income that people only dream of
🍋I have freedom to work when & where I want to
🍉I have mentors that guide me & encourage me daily

Shall I continue? Yea, I’m kind of obsessed with it! I want to share this gift with EVERYONE! Once you get started you’ll see what I’m talking about!

Turkey Bacon-Wrapped Pork Tenderloin
Serves 4
1 lean (no added health fat needed)
3 condiment

INGREDIENTS
4 garlic cloves (4 condiments)
1 teaspoon rosemary (1 condiment)
2 teaspoons fennel seeds (1 condiments)
1 teaspoon kosher salt (4 condiments)
1 teaspoon black pepper (2 condiments)
1.5 lbs pork tenderloin
4 ounces turkey bacon

DIRECTIONS
1. Preheat oven to 425°. Peel and finely chop 4 garlic cloves. Finely chop fennel seeds.

2. Mix chopped garlic, rosemary, chopped fennel seeds, salt, and pepper in a small bowl.

3. Rub garlic mixture all over 1½ lb. pork tenderloin on a rimmed baking sheet (if you have time to do this in the morning, great; chill pork until dinner).

4. Wrap 4 oz of bacon slices around tenderloin, tucking ends underneath so bacon stays put.

5. Roast until an instant-read thermometer inserted into thickest part of tenderloin registers 145° for medium, 30–40 minutes. Transfer to a cutting board and let rest at least 10 minutes before slicing.

7. Do Ahead: Pork can be rubbed with garlic mixture 1 day ahead. Cover and chill.

BBQ weekend☀️☀️

Teriyaki Beef and Asparagus Skewers

2 servings; per serving:
1 lean, 1 green, 3 condiments

Ingredients:
14 ounces boneless beef or bison rib-eye steak, 1 inch thick
¾ cup medium-thick asparagus, ends trimmed, cut into 1 ½-inch lengths
¼ cup green onions, trimmed, cut into 1 ½-inch lengths

One tablespoon plus 2 teaspoons teriyaki sauce I use (Lawry's)with 1 teaspoon sesame seeds

Directions:
1. Prepare a charcoal grill, and let coals burn until they are covered with gray ash. Or, preheat a gas grill until hot. Meanwhile, soak 4 bamboo skewers in water to cover at least 20 minutes. Drain.
2. Use a very sharp knife to slice the steak across the grain into ¼-inch wide slices. Thread, alternating, the beef slices, asparagus and green onions on the skewers.
3. Place the skewers directly over the hot coals. Brush with some of the teriyaki sauce. Grill until lightly charred, about 2 minutes. Gently flip the skewers and baste the other side with the sauce.
4. Cook until steak is medium-rare, about 1 minute more. Remove from the grill, and drizzle with the remaining teriyaki sauce. Serve.

Turkey Spaghetti Squash Bake

• 3 cups cooked Roasted spaghetti squash
• 1 ½ pound ground turkey
• ½ cup green spring onion, sliced
• 1 clove garlic
• 1/2 cup bell pepper (green would be ideal)
• 2 cups low sodium canned diced tomato
• 1 1/2 tsps chili powder
• 1 tsp cumin
• 1/4 cup chicken broth
• 1 tsp red pepper flakes
• 5-6 basil leaves
• ¼ teaspoon Sea salt
• 1 teaspoon oregano
• 2 tablespoons Parmesan Cheese
• ¾ cup low fat Italian Blend Cheese

Instructions
Sauce
1. In a large skillet or pot over medium heat, scramble fry the turkey until almost done. Season with 1 tsp of the chili powder.
2. Add onion and bell pepper until onion is translucent. Add garlic cook until fragrant.
3. Add add the tomato and spices. I noticed at this point the sauce was too thick and didn't look right so I added some chicken broth.
4. Simmer on low until spaghetti squash is cooked (about an hour). The longer is simmers, the better the sauce.
Assemble
5. Once the sauce is cooking to your liking and the squash is out of the oven, scoop the sauce onto the squash. It will fill the crater that you have made from scooping the seeds out. Pile it high.
6. Bake at 400 for 20 minutes.
7. Add cheeses and bake for another 10 - 15 minutes, or until cheese is golden brown.
8. Let cool and enjoy.

Jalapeño Poppers 🧀🌶🥓🔥

Ingredients
Cooking spray
3 oz 95-97% lean ground beef*
1 oz turkey bacon, chopped
6 whole jalapeño 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
Green onion for garnish

*To make vegetarian, substitute beef with 1 cup cooked MorningStar Farms®
Sausage-Style Recipe Crumbles.

Directions
1. Preheat oven to 350° F. Lightly grease a baking sheet and set aside.
2. Cook ground beef in a non-stick pan over medium-high heat until done (internal temperature of 160°F). Set aside.
3. Cut jalapeño peppers in half lengthwise. Remove seeds and membrane.
4. Combine beef, yogurt, cheese, scallions, red pepper, and spices in a medium bowl.
5. With a spoon, fill jalapeño pepper halves with cheese mixture and top with bacon
6. Bake for 10 mins (or until melted) and serve!

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

You had me at quick and easy! 😍🤪

Sometimes you need something QUICK, EASY, Nutrient dense and packed with flavor! 💥

Broccoli, Sun-dried Tomato & Chicken Caesar Salad⁣ 🥗

1 serving

Each serving provides :⁣
1 Leaner
3 Greens
1 Healthy Fat
2 ½ Condiments

⁣
Ingredients:⁣
1 ¼ cup of Broccoli Florets⁣
¼ cup of Sun-dried Tomatoes⁣
6 oz of Shredded Chicken ⁣
1 3/4 Tbsp Newman’s Own Lite Caesar Dressing⁣
2 Tbsp Reduced Fat Parmesan Cheese ⁣
½ tsp Pepper⁣
1 Tbsp of Capers⁣
⁣
Directions:⁣
I personally steam the broccoli florets to be “al dente” versus raw because I prefer that (and the color becomes more vibrant), if your sun dried tomatoes are in oil; rinse then chop the sun-dried tomatoes and I add a little water to the Newman’s Own Lite Caesar Dressing to thin it out so it spreads throughout the dish with ease with actually requiring “more”. I combine, refrigerate for a bit and enjoy! ⁣

Fancy, healthy, delicious recipe for an event!

Crab-stuffed Mushrooms

Makes 1 servings
Per serving:
1/2 Leanest
1/2 Lean
3 Green
3 Condiments

Ingredients:
3.5 oz lump crab meat
2 oz part-skim mozzarella
1 clove garlic, minced
1 Tbsp green onions, finely diced
1 Tbsp red bell pepper, finely diced
1 Tbsp grated Parmesan
1/4 tsp ground pepper
1/4 tsp dried dill w**d
1 1/4 cups mushroom caps stems removed, washed and dried

Preheat oven to 375. Sprayed rectangular dish w/Pam.

In a bowl, combine crab meat, mozzarella, garlic, onions, bell pepper, pepper and dill w**d. Stir gently, trying to avoid breaking up the lumps of crab as much as possible. Fill mushroom caps w/mixture, pressing firmly into the caps mounding on top. Place stuffed caps into dish, sprinkle Parmesan over the top. Bake 20-25 minutes until lightly browned and the cheese has melted.

Success is on the other side of your YES. 🔥

⭐️To all of my friends, if you’ve been watching and waiting for the holidays to pass, the time ⌛️is now!!⭐️

Our program is comprehensive and transformational and offers:

🛟 A lifestyle change
👩‍🦱👨‍🦱A coach to guide you
⚖️ balanced nutrition plan
🔥 mindset shifts
🫂 support from our community
⚙️ tools for habit change
📖 a journal system
⌨️ digital support tools

Fiery Salmon with Grilled Zucchini and Eggplant
7 oz Salmon Fillet (raw weight) (5 oz cooked weight)
1 tsp McCormick Grill Mates Fiery 5 Pepper Seasoning
1 medium zucchini, sliced (90 grams cooked weight)
2 slices of eggplant (100 grams cooked weight)
1/2 tsp black pepper
Fire up your outdoor BBQ grill and preheat it well.
Spray tin foil with a bit of non-stick cooking spray. Put salmon skin side down on a piece of tin foil big enough to wrap around the fillet. Sprinkle 1 tsp of McCormick Grill Mates Fiery 5 Pepper Seasoning on fillet. Join the long sides of the foil together up and around the salmon completely. Fold the foil sides together to create a seal and prevent them from coming apart.
Arrange zucchini slices and egg plant slices on a grill basket. Sprinkle with black pepper.
Put the salmon and grill basket with vegetables in it on your BBQ grill and close the lid to your grill. Check the salmon doneness after 15 minutes; your salmon is ready when it’s light pink and moderately resilient to the touch when pressed. Flip the vegetables in the grill basket after 15 minutes. Cook & salmon for up to 25 minutes or until done.
This recipe counts for 1 lean, 3 green, 3 condiments

Oh I LOVE bruschetta!!! I need to try this! Plan approved of course!
Bruschetta Chicken Casserole 🍗🍅🌿
3 servings
Ingredients:
• 1lb chicken breast, uncooked (*12oz cooked*) cut into bite sized pieces
• 1 Tbsp avocado or olive oil
• 4.5 c chopped Roma tomatoes
• 3 fresh garlic cloves, chopped
• 1 c shredded reduced fat mozzarella cheese
• 1 tsp dried oregano
• 1 Tbsp balsamic vinegar
• Salt/pepper to taste
• 1/4 cup Fresh basil leaves
• Cooking spray
Instructions:
- Preheat oven to 375 degrees
- Heat oil in skillet on medium-high heat
- Add chicken, salt and black pepper
- Cook, stirring occasionally until golden brown on sides and almost cooked through
- Transfer chicken to an 8 x 8 baking dish (sprayed/brushed with oil)
- Top with chopped tomatoes, oregano, garlic and drizzle of balsamic vinegar
- Sprinkle with mozzarella cheese
- Bake uncovered 18-20 minutes, just until the cheese is melt and sauce bubbling at the bottom of the dish
- Remove from oven and let set for 5 min
- Garnish with basil
per serving:
1 leaner, 3 greens, 3 condiments, 1 healthy fat

YUM YUM YUM!!! 🤤 How about some breakfast 🥚 for dinner? 😁

Zucchini Hash Browns
🥒🥚😋🥒🥚😋🥒🥚😋🥒🥚😋🥒🥚😋

Makes 1 serving
Per serving:
3 Green
1/8 Lean
3 Condiments
1 Healthy Fat

Ingredients:
1 1/2 cups shredded raw zucchini
1/4 cup egg beaters
2 Tbsp grated parmesan cheese
1/8 tsp garlic salt
1/8 tsp pepper
1 Tbsp Light Butter

Directions:
Grate the zucchini into a colander. Squeeze out the excess water, and let it sit for an hour or two. Squeeze again. Add the egg beaters, garlic salt, and pepper to the zucchini. Mix well. Melt half of butter in a medium skillet over medium heat. Form 3 to 4 small thin patties in skillet (half of mixture). Cook for about 6-8 min, turning once. Remove from pan and set aside. Add 3-4 more patties and cook.

Spaghetti Squash Lasagna with Broccolini 👇🏼

Makes 4 Servings
Per Serving: 1/4 lean protein, 3 vegetables, 3 condiments, 3/4 fat serving

1 2½- to 3-pound spaghetti squash, halved lengthwise and seeded
1 tablespoon extra-virgin olive oil
1 bunch broccolini, chopped
4 cloves garlic, minced
¼ teaspoon crushed red pepper (optional)
2 tablespoons water
1 cup shredded part-skim mozzarella cheese, divided
¼ cup shredded Parmesan cheese, divided
¾ teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon ground pepper

Preparation: Active 30 m. Ready In 40 m.
Position racks in upper and lower thirds of oven; preheat to 450°F.

Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until the flesh is tender, about 10 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake in a 400°F oven until the squash is tender, 40 to 50 minutes.)

Meanwhile, heat oil in a large skillet over medium heat. Add broccolini, garlic and red pepper (if using); cook, stirring frequently, for 2 minutes. Add water and cook, stirring, until the broccolini is tender, 3 to 5 minutes more. Transfer to a large bowl.
Use a fork to scrape the squash from the shells into the bowl. Place the shells in a broiler-safe baking pan or on a baking sheet. Stir ¾ cup mozzarella, 2 tablespoons Parmesan, Italian seasoning, salt and pepper into the squash mixture. Divide it between the shells; top with the remaining ¼ cup mozzarella and 2 tablespoons Parmesan.

Bake on the lower rack for 10 minutes. Move to the upper rack, turn the broiler to high and broil, watching carefully, until the cheese starts to brown, about 2 minutes.

Easy cleanup: To save time and keep your baking sheet looking fresh, line it with a layer of foil before you bake.

Try this Pizza 🍕 Casserole 👇

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 greens (you will need to add one more green for a full lean and green!)

Buffalo chicken Salad
1 Serving: 1 Lean, 3 Green, 1 Healthy Fat, 1 Condiment

Ingredients:
6 oz per serving of cooked* chicken (1 full lean)
2 tablespoons franks hot wing sauce (1 condiment) 2 table spoons lite blue cheese (fat)
2 cups salad mixed greens (2 veggie servings
1/2 cup your favorite veggies: bell peppers, green onion, celery. (1 veggie serving).

Mix Together!

* Broil the chicken with the hot wing sauce on it for more flavor*

London Broil Salad
Makes 4 servings
Per serving with two tablespoons Walden Farms Dressing
1 Lean protein
2 vegetables
½ optional snack
2 condiments
Ingredients
• 2 lb London Broil
• for the marinade:
• 1/4 cup red wine vinegar
1/4 cup beef broth
• 2 cloves of garlic
• 3 Tablespoons lemon juice
• ¼ tsp pepper
• for the salad:
• 10 oz romaine lettuce, torn into pieces
• ½ pint cherry tomatoes, halved
• ½ cup green onion, thinly sliced
• 1 ounce toasted slivered almonds
•
Instructions
1. Combine all marinade ingredients in a Ziplock bag. Add London broil. Place in fridge and let it marinate for 3 hours up to overnight.
2. Turn on oven to high broil.
3. Discard marinade and place steak in a large pan. Broil for 8-12 minutes per side, then set aside to cool.
4. Slice the steak thinly against the grain. Place in fridge until ready to serve.
6. Assemble salad:
7. Toss all ingredients except for steak in a large bowl. Portion out the salad and arrange the steak on top of it. (You can also toss the steak with the salad for a simpler presentation.)
8. Serve immediately.

Summer BBQ’s have started and everyone LOVES a good Taco 🌮 Dip‼️

Here is a healthy APPROVED one on my Health Plan🙌🏼

Ingredients:
•8 ounces light cream cheese, softened
•8 oz. fat free greek yogurt
•8 oz. cooked, shredded chicken breast
•1 C salsa
•1 T taco seasoning
•2.54 oz. shredded iceberg lettuce
•8 oz. shredded cheddar cheese
•6.34 oz. tomato, diced
•6 oz. avocado, diced
•1.76 oz. scallions, sliced
•2 sliced olives
•16 oz. mini bell peppers, sliced in half lengthwise, stems and seeds removed, for serving instead of chips

Instructions
1 Combine softened cream cheese, greek yogurt, chicken, salsa and taco seasoning until smooth and well combined. Spread into a rectangle baking dish or pie plate (I used an 11"x7" baking pan). Refrigerate for an hour to let flavors combine (optional).
2. Top with remaining ingredients.

Servings: 12
1/3 Leaner | 1 Green | 1 Healthy Fat | 2 Condiments

I’ve never bought swimsuits 🩱 before trying them on in the store first. I rarely buy clothes online. I purchased 5 swimsuits in medium and they all fitl!!!!

My first instinct was to 🅳🅴🅻🅴🆃🅴 this picture. Then I stopped that 𝕊ℍ𝕀𝕋𝕋𝕐 thinking and said ⓈⓉⓄⓅ and post. We (especially women) are so bad at tearing 𝙾𝚄𝚁𝚂𝙴𝙻𝚅𝙴𝚂 down and I am ᴅᴏɴᴇ!

So don’t listen to the fat talk, the bat arm talk, the turkey neck talk, the sagging tata’s talk…it’s time for us ᗩᒪᒪ to LOVE what we have and be 𝙋𝙍𝙊𝙐𝘿!!

So here’s to wearing what we want, how we want, showing it 𝐴𝐿𝐿 off because….. At the end of the day — you need to do you and be you because they are going to talk regardless. 😉

Love you all!!

Trader Joe’s Shrimp Burger Salad
🍤 🥗🍤🥗🍤🥗🍤🥗🍤🥗🍤🥗
Makes 1 serving
Per serving:
1 leaner
3 greens
1 healthy fat
Ingredients:
2 Trader Joe’s Shrimp Burgers
3 cups Trader Joe’s Organic Baby Spring Mix
2 tbsp Trader Joe’s Carrot Ginger Miso Salad Dressing
Directions:
Spray a non-stick skillet with cooking spray. Cook shrimp burgers over medium-high heat for 4 to 5 minutes on each side or until the internal temperature reaches 145 degrees. Set aside and let cool slightly.
Add spring mix to a large bowl. Top with shrimp burgers and drizzle with dressing. Enjoy!

Some of our fellow coaches with whom I shared my trip with in Mexico. This group photo is a celebration of their success! They lost 406 lbs together‼️Cheers to our health❣️

IF YOU CAN DREAM IT, YOU CAN BRING IT. AND THEN THE PARTY BEGINS BIG TIME!!!💯❤❤❤💯

Cauliflower salad
Makes 4 servings Per serving 2 vegetables 1 ½ ounces protein 2 condiments
4 cups cauliflower in bite size pieces steamed or boiled until tender in bite size pieces
6 boiled eggs (when done peel eggs, rinse and separate yokes into a bowl. Then mash the yolk and cut the whites into small bite size pieces then blend together.
1/4 cup light mayonnaise
3 tbs of yellow mustard
3 tbs of chopped dill pickle
1/8 cup of chopped onion (uncooked)
¼ teaspoon salt
½ teaspoon pepper to taste
2 tablespoons chopped parsley
Mix all together and you can garnish with egg slices and parsley chill over night.

Taco Stuffed Zucchini Boats 🤤

11.94 oz zucchini (6 greens)
2 tsp olive oil (2 healthy fats)
1 clove minced garlic (1 condiment)
18 ounces 95% lean ground turkey (2 leaner)
1/4 tsp. chili powder (1/2 condiment)
1/8 tsp. onion powder (1/4 condiment)
1/8 tsp. oregano (1/4 condiment)
1/2 tsp. cumin (1/2 condiment)
1/2 tsp. smoked paprika (1 condiment)
1/8 tsp. salt (1/2 condiment)
1 cup (8.46 oz) canned diced tomatoes (2 green)
4 ounces 2% reduced fat shredded cheddar cheese (1 lean)

Directions:
Preheat oven to 375*F
Slice the zucchini in half lengthwise and carefully scoop out some of the insides all the way down the center.
Chop the part you scooped out and place it in the skillet along with the minced garlic and cook until tender.
Place the four boats in a baking dish.
Add the ground turkey to the skillet and cook until it is no longer pink.
Once the turkey is browned, add the seasonings, Rotel tomatoes and 2 ounces (1/2 cup) of cheese.
Stir until the cheese is melted.
Fill the zucchini boats with equal amounts of filling.
Bake for 20 minutes. Sprinkle the remaining ounce of cheese evenly over the top and bake 10 minutes longer.

Makes 4 servings:
1 Lean
2 Greens
1 Condiment
1/2 healthy fat

Zucchini Tots 🥒

Ingredients:
• 5 sprays cooking spray (1/2 condiment)
• 1 cup (3.98 oz) grated zucchini (2 greens)
• 1 large egg (1/3 lean)
• 2 tbsp onion, minced (2 condiments)
• 1/3 cup (1.33 oz) grated reduced fat sharp cheddar cheese (1/3 lean)
• 1/4 tsp kosher salt (1 condiment)
• 1/4 tsp black pepper (1/2 condiment)
• 4 tsp Almond Flour (2 condiments)

Directions:

Preheat oven to 400°F. Spray a baking sheet with cooking spray.

Grate the zucchini into a clean dish towel until you have 1 packed cup. Wring all of the excess water out of the zucchini, there will be a lot of water. In a medium bowl, combine all of the ingredients and season with salt and pepper to taste.

Servings: 2
Per serving
1 vegetable
1/3 lean
3 condiments

4 ingredients ‼️

Slow Cooker Crack Chicken
Makes 5 servings
Per serving
1 Leaner protein
3 condiments

*Don’t forget to add your veggies!

Ingredients:
2 lbs boneless chicken breasts
4 ounces low fat cream cheese
3 ½ teaspoons dry Ranch seasoning
8 oz low sodium turkey bacon, cooked crisply and crumbled

Directions:
1. In a slow cooker place chicken, cream cheese, and Ranch seasoning.
2. Cook on low for 6-8 hours or on high for 4 hours, until chicken shreds easily.
3. Once chicken shreds stir with a large fork or spoon, so the chicken shreds and all the ingredients combine.
4. Add in crumbled bacon and stir to incorporate.
5. Serve warm

SO GOOD ‼️

Zucchini Taco Shells 🥒

Makes 8 - 5-inch Shells
Per 1 Shell:
1 Green
1.33 Condiments
½ healthy fat
Ingredients:
• 4 cups (950ml) zucchini, coarsely grated
• 1 large egg
• 1/2 cup (120ml) grated parmesan cheese
• ¼ cup +1/2 Tbsp almond flour
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Heat oven to 400°. Line a baking sheet with parchment paper. Put zucchini in a strainer and lightly salt. Let sit in the sink or over a bowl to drain as much moisture as possible, about 20 minutes.
In a large bowl, mix together zucchini, almond flour, cheese, egg, and garlic powder. Season with pepper.
Scoop 1/4-cup portions of the mixture onto the baking sheet, then press each gently down until 1/8-inch thick.
Bake until the shells are lightly browned and crisp, about 25 minutes. Let cool slightly, then fill with toppings of choice

Anytime meal 🥗👊

We prefer the minis 🆚 all in one pan‼️
We sometimes just make cauliflower bites‼️

Pizza 🍕 Casserole
Makes 5 servings
Per serving
2/3 Lean
1/3 Green
2 2/3 Condiment
4 ounces light cream cheese
4 eggs
1/3 Cup unsweetened almond milk
½ Cup reduced fat parmesan cheese
½ Teaspoon minced garlic
½ Teaspoon dried oregano
2 Cups reduced fat shredded mozzarella cheese
½ Cup Rao’s tomato sauce
Preheat oven to 350°Grease 13x9 inch baking pan.
In food processor or with electric mixer, combine cream cheese and eggs until smooth. Add the milk, Parmesan, garlic and oregano. Blend until ingredients are well combined.
Sprinkle 1 cup of the mozzarella cheese in the bottom of the greased baking pan. Pour egg mixture over the cheese.
Bake for 30 minutes then remove from oven.
Spread with the pizza sauce. Add pizza toppings over top if desired. Cover with remaining 1 cup mozzarella.
Using oven broiler on high, broil a few inches from the heat elements until top is brown and bubbly.
Let sit for a few minutes before cutting.

20 MINUTE SKILLET BLACKENED SHRIMP FAJITAS 🌶

Ingredients:
18 oz large uncooked shrimp, peeled and deveined (2 Leanest)
1 teaspoon chili powder (2 Condiments)
1/2 teaspoons paprika (1 Condiment)
1/4 teaspoon onion powder (1/2 Condiment)
1/2 teaspoon cumin (1/2 Condiment)
1/2 teaspoon garlic powder (1 Condiment)
1/4 tsp salt (1 Condiment)
2 teaspoons olive oil, divided (2 Healthy Fats)
1 red bell pepper, sliced (2 Greens)
1/2 green bell pepper, sliced (1 Green)
1 yellow bell pepper, sliced (2 Greens)
1/2 cup scallions, diced (1 Green)
3 oz sliced avocado (2 Healthy Fats)

Directions:
In a large bowl add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, and salt. Set aside.
In a medium sized skillet over medium high heat, add 1 tsp olive oil, bell peppers, and scallions. Saute until tender about 5-7 minutes. Slide to the side of the skillet
Add 1 tsp olive oil and shrimp and cook for 2-3 minutes or until no longer pink.
Divide into 2 equal portions and serve each portion with 1.5 ounces avocado.

Makes 2 Servings
1 Leanest, 3 greens, 2 fats and 3 Condiments

White Chicken Chili 🌶

Ingredients:
2 ¼ lbs boneless chicken breast, cut into bite size pieces
1 tbsp olive oil
1 cup green spring onion, diced
1 cup bell pepper, any color, seeded and chopped
½ cup jalapenos, seeded and diced
3 cloves garlic, minced
½ tsp salt
2 tsp ground cumin
1 tsp coriander
3 cups chicken broth
1 cup water
2 – 7 ounce cans green chilies
3 tbsp thick canned coconut milk (unsweetened)
chopped green onions and cilantro for garnish

Directions:
Chop the chicken and veggies. Then place a large pot over medium-high heat. Add the oil, onions, peppers, jalapeno, and garlic. Sauté for 5 minutes, then add the chicken, salt and spices. Sauté another 5-8 minutes, until chicken is nearly cooked through. Add the broth, green chilies, and coconut milk. Bring to a boil. Lower the heat and simmer for 20 minutes. Then shred chicken. Serve topped with green onions and cilantro if you want.

Makes 4 servings
Per serving: 1 leaner protein, 3 condiments, 2 ¼ vegetables, 1 healthy fat

Naked Greek Turkey Burger
Ingredients:
• 1 cup (3.98 oz) grated and squeezed zucchini (2 greens)
• 17.7 oz uncooked 94% lean ground turkey~Yields 15 oz cooked (3 leans)
• 1 clove garlic, crushed (1 condiment)
• 2 tbsp grated red onion (2 condiments)
• 1 tbsp fresh oregano (3 condiments)
• 1/4 tsp kosher salt and fresh pepper (1 condiment)
• 2 oz crumbled feta cheese (2 condiments)
• oil spray

For the salad:
• 1/2 cup (1.83 oz) cucumber, diced (1 green)
• 1/4 cup (1.32 oz) quartered grape tomatoes (1/2 green)
• 20 kalamata olives (2 healthy fats)
• 1/4 cup roasted peppers (1/2 green)
• 2 tsp red wine vinegar (~0 condiments)

Directions:

• Squeeze ALL the moisture from the zucchini with paper towels.
• In a large bowl, combine ground turkey, zucchini, garlic, onion, oregano, salt and pepper. Mix well, add 2 oz of feta, mix and make 3 equal patties, not too thick so they cook in the center.
• Refrigerate until ready to cook.
• In a medium bowl combine the cucumber, tomato, red onion, vinegar, salt and remaining Feta. Mix well.
• To cook indoors: Heat a large nonstick skillet on high heat. When hot, lightly spray oil. Add burgers to the pan and reduce the heat to low. Cook on one side until browned, then flip. Flip over a few times to prevent burning and to make sure the burgers are cooked all the way through.
• If grilling: Clean grill well before cooking and oil the grates generously to prevent sticking. Cook the burgers on medium heat about 5 minutes on each side, or until no longer pink in the center.

• To serve, place the burger on a dish and top with 2/3 cup of salad.

Makes 3 servings

1 Lean protein, 1 1/3 vegetable serving, 3 condiments, 2/3 fat serving