Day: August 17, 2021

Ingredients:

3 cups cauliflower florets

4 ounces Fage plain greek yogurt

1 cup 2% fat grated sharp cheddar cheese

2 slices cooked turkey bacon

2 tablespoons snipped chives

3 tablespoons butter

1/4 teaspoon garlic powder

1/4 teaspoon salt

1/2 teaspoon pepper

Directions:

Preheat the oven to 350°F. Cook the bacon in a skillet until crisp; set aside on a paper towel then crumble.Fill a large pot with water, bring to a boil and add cauliflower and garlic. Boil until the cauliflower is soft, about 15-20 minutes. Drain, and return to the pot. Add the yogurt, butter, salt and pepper to the cauliflower and purée with a blender. Mix in 1 tbsp of the chives and transfer to 4 individual casseroles (3/4 cups each) or one 8 x 8 casserole dish and top with cheddar and crumbled bacon.Bake in the oven until the cheese melts, about 5 minutes then top with remaining chives.

Lean N’ Green Count:

3 servings
⅓ lean, 2 greens, 1 condiment and 2 healthy fats per serving

Ingredients:

1 lb uncooked 95 to 97% lean ground beef
1 tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tsp oregano
2 tsp basil
2 tsp parsley flakes
1 Tbsp dried minced onion
2 cups chopped fresh cauliflower
¼ cup grated parmesan cheese
2 cups tomato sauce (no salt, no sugar added)
1½ cups reduced fat shredded mozzarella cheese
2 oz turkey pepperoni slices, divided

Directions:

Over medium high heat, cook ground beef in a large skillet. Add garlic powder, minced onion, salt, and pepper. Drain grease. Remove from heat. Add dried oregano, dried basil, cauliflower, parmesan cheese, tomato sauce and 1 oz of turkey pepperoni that has been cut into fourths to the ground beef until combined. Pour into a slow cooker that has been sprayed lightly with cooking spray.

Cook on LOW for 4 to 6 hours. Top with mozzarella cheese and additional 1 ounce of turkey pepperoni. Cook for an additional 30 min on HIGH or until cheese has melted.

Lean N’ Green Count:

4 servings
1 lean, 3 greens, 3 condiments and 0 healthy fats per serving

Ingredients:

4 cups riced cauliflower
⅓ cup almond flour
2 eggs
⅓ cup reduced fat mozzarella shreds
2 T. fresh rosemary
½ t. salt

Directions:

Preheat oven to 400 degrees. Combine all ingredients in medium sized bowl. Spray 12 cup muffin tin with non-stick spray, and divide mixture evenly into cups. Bake until golden brown and crispy on the edges, about 30 minutes.

Lean N’ Green Count:

4 servings
¼ lean, 2 greens, 3 condiments and 0 healthy fats per serving