Spinach Pesto Cheddar Crackers

[2 Servings: 1 Fueling, 1/6 Lean, 1/2 Green, 1/4 Condiment, 1/2 Fat]

1/2 cup mashed cauliflower, excess water squeezed out (1 Green)

1 packet OPTAVIA* Spinach Pesto Mac (any flavor)

1 packet OPTAVIA*Buttermilk Cheddar Herb Biscuit

2 ounce Reduced-fat finely shredded Cheddar cheese (1/3 Lean)

1/4 teaspoon baking powder (1/2 Condiment)

1/2 teaspoon White Vinegar   (1/24 condiment)

4 Tablespoons water

Directions:

~Preheat oven to 375 *F.

~Pour Pasta packet into your blender and pulverize into fine powder. 

~Add the remaining ingredients and pulse, completely. 

~In a small bowl, combine powder with water and mix until thick.

~Drop onto one side of your parchment sheet. Let it sit for a few minutes. ~Fold the parchment sheet over the pasta dough and spread it out. (I used my fingers at first to get it started, then my rolling pin to get it really thin.) ~Very carefully pull the top parchment paper off.

~Use your fingers to help it along if it sticks around the edge.

~Cut the extra parchment paper off so that it fits flat on a cookie sheet. 

~Use a pizza cutter to score the dough into even sized pieces then use a fork to poke holes into the center of the cut dough.

*Sprinkle Parmesan and/or seasoning evenly over thin dough Bake in the oven 10-15 minutes! (They're done when they're golden brown) ENJOY!

*YOU CAN use Cheddar Mac-N-Cheese for this too!

       
Spinach Dip

[2 servings: 1/6 Lean, 1/2 Green, 1/2 Condiment, 1/2 Fat]

2 wedges Light Laughing Cow (1 fat) 

4 ounce Fage Total 0% Yogurt (1/3 Lean)

1 cup Fresh Spinach (1 Green)

1/2 teaspoon garlic, minced (1/2 Condiment)

1/8 cup Chives (1/2 condiment)

~Whip the first 2  ingredients together then add chives and garlic. Steam Spinach just until it starts to wilt. Then add it to the Yogurt Mixture

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(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)