3 packet Mac-N-Cheese (Any Optavia/Medifast pasta OR Soup)
3 cup steamed cauliflower, squeezed (6 Greens)
1 egg, well beaten (1/3 Lean)
6 ounces reduced fat mozzarella, shredded (1 Lean)
1/4 teaspoon salt (1 Condiment)
6 wedges Light Laughing Cow Cheese (3 Fat)
Directions:
6 wedges Light Laughing Cow Cheese (3 Fat)
Directions:
~Pulse the Optavia OR Medifast Pasta Fueling packets of your choice in a personal blender to pulse into a fine powder.
~Combine fueling powder, cauliflower (squeeze some water out), Egg (1/4 cup egg substitute can be used), shredded mozzarella, and salt together in a food processor and pulse until it is the consistency of mash potatoes .
~Line THREE (3) trays with parchment paper, then make approximately thirty-six (36) mounds using 1-1/2 Tablespoons mixture for each mound evenly spaced on the trays. (Note: Your can make smaller ravioli by using only 1 Tablespoon each. You will get more ravioli and will just divide the final total into 3 portions.)
~Place a second sheet of parchment over the mounds and use your hands to gently spread each mound out to approximately the size of a 2 inch disk. FREEZE trays for 3-4 hours until firm enough to lift off the paper. (I left them in the freezer overnight)
~While the ravioli is freezing, start on the filling. In a personal blender combine and pulse:
~Combine fueling powder, cauliflower (squeeze some water out), Egg (1/4 cup egg substitute can be used), shredded mozzarella, and salt together in a food processor and pulse until it is the consistency of mash potatoes .
~Line THREE (3) trays with parchment paper, then make approximately thirty-six (36) mounds using 1-1/2 Tablespoons mixture for each mound evenly spaced on the trays. (Note: Your can make smaller ravioli by using only 1 Tablespoon each. You will get more ravioli and will just divide the final total into 3 portions.)
~Place a second sheet of parchment over the mounds and use your hands to gently spread each mound out to approximately the size of a 2 inch disk. FREEZE trays for 3-4 hours until firm enough to lift off the paper. (I left them in the freezer overnight)
~While the ravioli is freezing, start on the filling. In a personal blender combine and pulse:
1/2 cup Low-fat 1% Cottage Cheese (1/3 Lean)
2 ounces reduced-fat cheese, shredded (1/3 Lean)
1 teaspoon minced garlic (1 condiment)
1/2 teaspoon Italian Seasoning (1 Condiment)
~In a skillet, brown 2 ounce ground turkey sausage plus 8 ounces Extra Lean (1 Lean). (You can use any lean option you prefer as long as the cooked weight equals 1 Lean. For instance: 5 ounces lean ground beef, 6 ounces shredded chicken, 7 ounces crab or lobster💚)
~Pre-heat oven to 400 degrees F. Line a baking stone with parchment paper.
~Pre-heat oven to 400 degrees F. Line a baking stone with parchment paper.
~When the cauliflower/fueling mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.
~Place frozen cauliflower mixture discs evenly spaced on the parchment paper so they are not touching and 6 more discs on another baking sheet lined with parchment.
~Next, drop a couple teaspoon of the cottage cheese mixture in the center of each disc followed by a little of the ground meat. ~Place a second frozen disc over each of the meat layers like a sandwich.