[4 Servings: 1-1/2 Green, 1 Lean, 2-*3 Condiment, 1-1/2 Fat]
*ADD 1-1/2 Green to each serving.
Lemon Chicken & Capers Pizza
Ingredients:
1 Cali'flour Italian Crust (3 Green, 1/2 Lean)
~Preheat oven at 400 degrees F. Bake Crust for 12-15 minutes on a vented pizza pan or stone. Let rest for 10 minutes.
~Top crust with the following ingredients:
2 Tablespoons Hidden Valley Light Greek Yogurt Lemon Garlic dressing (1 Fat)
4 ounces diced grilled chicken breast, skinless (2/3 Lean) [**Vegetarian(Ovo-Lacto) option contains Soy-Diced 1-1/3 YVC Lemon Herb Chicken Skewers]
2 ounces shredded reduced-fat mozzarella (1/3 Lean)
10 olives, small & sliced (1 Fat)*Optional
2 Tablespoons capers (1 Condiment)*optional
~Bake Pizza for an additional 5-8 minutes until Cheese is melted.
~Divide into 4 servings and Enjoy!
[Pizza Topping Variations: Chicken Ranch Pizza -Spread with 2 wedges Light Laughing Cow cheese (1 Healthy fat), Use same amounts of Chicken and Cheese as above (1 Lean), 2 Tbls Light Ranch Dressing (1 Healthy Fat). You will still need to add 1-1/2 Green to each serving]
[Pizza Topping Variations: Chicken Ranch Pizza -Spread with 2 wedges Light Laughing Cow cheese (1 Healthy fat), Use same amounts of Chicken and Cheese as above (1 Lean), 2 Tbls Light Ranch Dressing (1 Healthy Fat). You will still need to add 1-1/2 Green to each serving]
Lemony Cheesecake
Ingredients:
1 Cali'flour *Plain Crust, thawed slightly (3 Green, 1/2 Lean)
8 Tablespoons Light Cream Cheese (4 Fat)
20 ounces Light Cottage Cheese (1-2/3 Lean)
1 egg (1/3 Lean)
2 ounces Fage Total 0% (2 Condiment)
2 packets Crystal Light Lemonade singles (4 Condiments)
1 packets Stevia (1 Condiments) *optional
(8 Tablespoons Redi-Whip -Top before serving-4 Condiments *OPTIONAL)
Directions:
~Preheat oven to 400 degrees F. (Use a large sheet of foil to wrap up bottom of Spring-form pan to avoid water seeping in while baking. Spring-form pans are known for leaking. Over time, the metal where the band meets the base can weaken the seal due to damage like dings or bends.)
~Preheat oven to 400 degrees F. (Use a large sheet of foil to wrap up bottom of Spring-form pan to avoid water seeping in while baking. Spring-form pans are known for leaking. Over time, the metal where the band meets the base can weaken the seal due to damage like dings or bends.)
~Place Cali'flour crust in the bottom of an 6-inch OR 8-inch sized Spring-form pan and slightly form up the sides of the pan if needed. (A 9 inch pan can be used. However, I prefer a smaller pan, because the smaller the pan, the thicker the cheesecake. Additional time for baking may be needed to make sure the cheesecake is cooked thoroughly.)
~Bake Cali'flour crust for 15 minutes, remove and let rest.
~REDUCE OVEN TEMP to 300 degrees F.
~In a food processer, combine Cream Cheese, Cottage Cheese, Fage, Crystal Light, SF lemon syrup and Stevia and pulse until creamy.
~REDUCE OVEN TEMP to 300 degrees F.
~In a food processer, combine Cream Cheese, Cottage Cheese, Fage, Crystal Light, SF lemon syrup and Stevia and pulse until creamy.
~Scoop all the creamy mixture into a bowl and whisk in the eggs until well incorporated into the batter.
~Pour over Plain crust in Spring-form pan. Place inside a large roast pan then pour enough water into roast pan to fill halfway up the outside of the Spring-form pan.
[Cheesecake batter is similar to a custard, so you want to bake it slowly and evenly without browning the top. The most effective way to do this is to bake it in a water bath. This method bakes the cake very gently. The water bath insulates the outer section of the cheesecake that usually bakes too fast but also keeps the oven moist. Since water evaporates at the boiling point, the water bath will never get hotter than 212 degrees F (100 degrees C), no matter what the oven temperature. This means that the outer edge of your cheesecake won't bake faster than the center! Another tip for making cheesecakes is that using fat-free cream cheese or Cottage cheeses may cause it to take longer to set because they add fillers that may prevent it from setting. Since we use a limited amount, I usually don't have an issue with it. Should you have any problems just add a few minutes more to the baking time. Center of Cheesecake should not be cooked firm. It should still jiggle just a little in center. As it cools, it will set a little firmer.]
~BAKE for 45-55 minutes in center of oven (Also, make sure the rack is set in the middle of the oven) or until center jiggles a little like firm Jello. TURN OVEN OFF and leave Cheesecake to cool slowly in water-bath.
~When completely cooled set in fridge for 3-4 hours OR overnight. Divide into 4 servings.
~*Before Serving: Top each serving with 2 Tablespoons Redi-whip for 1 added Condiment! Yum
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If you would like information about the Amazing Optavia Life or how you can have your own Free Personal Health Coach Email me: becreativelyhealthy@gmail.com
(Average weight loss for Clients on the Optimal Weight 5&1 Plan™ with support is 20 lbs.)
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