Blue Cheese Coleslaw Plus Blue Cheese Grilled Chicken Coleslaw -2 Recipes

[2 Servings: 1/3 Lean, 3 Greens, 1-1/2 Condiments, 1 Fat, 1/2 Snack]
Vegetarian (Ovo-Lacto) option

*This salad is best if allowed to marinate for a few hours, so I suggest making it in the morning that you choose to have this as your Lean & Green.

8 ounces Fage Total yogurt (2/3 Lean)

1 Tablespoon vinegar (1/4 Condiment)

1-1/2 teaspoons mustard (1/2 Condiment) 

1/4 teaspoon sea salt (1 Condiment)

1/2 teaspoon celery seeds (1/2 Condiment)

4 Tablespoons Bolthouse Blue cheese dressing (2 Fat) 

~In a small mixing bowl, combine dressing ingredients listed above.

~In a large bowl combine:

1 cup Jicama, *shredded and blanched (2 Green)

4-1/2 ounces shredded angel hair cabbage (3 Green)

3 stalks Celery, thinly sliced and chopped (1 Snack)

1/2 cup green onions,chopped (1 Green)

3 Tablespoons Treasure Cave Reduced Fat Blue Cheese (1-1/2 to *3 Condiments) *Substitute 1 Tbls Regular blue cheese- counts as 1 Condiment -if reduced-fat is not available.

3 Tablespoons fresh Parsley (3/4 Condiment)

~*Peel Jicama (Do Not eat the peel) then shred and cook in boiling water until al dente.

~Remove from heat and strain Jicama from hot water and drop into a bowl of ice water to stop the cooking process
~Toss with yogurt mixture then pour into a large Zip-lock bag to take with you. Keep in ice cooler and use by the next day. Divide into 2 equal Lean and Green meals.
*You can use this any time for a Summer time meal, BBQ Picnic or even as a Potluck item. Just double or triple the recipe as needed.

~DIVIDE into 2 portions and Serve as a side with additional 2/3 Lean option of your choice.

Blue Cheese Grilled Chicken Coleslaw

[2 Servings: 1 Lean, 3 Greens, *3 Condiments, 1 Fat, 1/2 Snack]

*This salad is best if allowed to marinate for a few hours, so I suggest making it in the morning that you choose to have this as your Lean & Green.

8 ounces Fage Total yogurt (2/3 Lean)

1 Tablespoon vinegar (1/4 Condiment)

1-1/2 teaspoons mustard (1/2 Condiment) 

1/4 teaspoon sea salt (1 Condiment)

1/2 teaspoon celery seeds (1/2 Condiment)

4 Tablespoons Bolthouse Blue cheese dressing (2 Fat) 

~In a small mixing bowl, combine dressing ingredients listed above.

~In a large bowl combine:

1 cup Jicama, *shredded and blanched (2 Green)

4-1/2 ounces shredded angel hair cabbage (3 Green)

3 stalks Celery, thinly sliced and chopped (1 Snack)

1/2 cup green onions, chopped (1 Green)

9 ounces skinless boneless Chicken Breast, diced small (1-1/3 Lean)

3 Tablespoons Treasure Cave Reduced Fat Blue Cheese (1-1/2 to *3 Condiments) *Substitute 1 Tbls Regular blue cheese- counts as 1 Condiment -if reduced-fat is not available.

3 Tablespoons fresh Parsley (3/4 Condiment)

~*Peel Jicama (Do Not eat the peel) then shred and cook in boiling water until al dente.

~Remove from heat and strain Jicama from hot water and drop into a bowl of ice water to stop the cooking process
~Toss with yogurt mixture then pour into a large Zip-lock bag to take with you. Keep in ice cooler and use by the next day. Divide into 2 equal Lean and Green meals.
*You can use this any time for a Summer time meal, BBQ Picnic or even as a Potluck item. Just double or triple the recipe as needed.

As always,

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

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