Strawberry Rhubarb Dessert

*My all-time favorite pie has always been Strawberry Rhubarb Pie. Today I knocked it out of the park with this alternative. Wow, just WOW!

Strawberry Rhubarb Gelatin Dessert
[4 servings: 1 Green, 1/2 condiment, 1 snack] *1 each day

2 cups diced Rhubarb (4 Green)
3 oz box Sugarfree Strawberry Jello (4 snack)
4 Tbls Walden Farms up Sugar Free Strawberry Syrup (2 condiments)
1 cup water

~Combine Rhubarb, SF Jello, Sugarfree l
 syrup, and water in a small sauce pan, bring to a slight boil then reduced to a simmer.
~Makes 2 cups Gelatin.

*Divide into 4 even servings as a snack or make into the following Cheesecake recipe.

Berry Rhubarb Cheesecake
[8 servings:1/2 Fueling, 1/8 lean, 1/6 Green, 1/4 condiments, 1/4 fat, 1/2 snack] *You have 1 for snack and 1 for Fueling totalling 2 each day!

4 pkt Yogurt Berry Blast Smoothie mix (any smoothie or shake mix like *🍓 Strawberry shake if you can have *Soy)
1 cup 1% cottage cheese (2/3 lean)
1 egg, beaten (1/3 lean)
4 Tbls light cream cheese (2 fat)
1 Cup Rhubarb Gelatin Dessert

~Preheat oven 350°F
~Blend all 4 shake packets and remaining ingredients in a food processor. Pulse until creamy.
~Pour batter evenly into Eight (8) 6-oz ramekins, spritzed with 1 quick spray Pam to keep cheesecake base from sticking.
~Pour remaining 1 cup Rhubarb Gelatin Dessert evenly top of cheesecake.
~Bake approximately 20-25 minutes. * Oven temps vary so make sure to watch them.
~Keep in Fridge 3-5 days or Freeze extras with label of condiments used for each.
*1/2 Rhubarb equals 1 serving of Green per Nutrition Support (higher carb Veggie list)

JD😎2017
#
#opt4lifewithjenn

*If you try this recipe, please post in the comments below.

BLACK-BOTTOM CUPCAKES

[6 Fuelings: 1 Fueling, 1 Condiment, 1 Fat]
INGREDIENTS:
Cheesecake Filling:
3 ounces cream cheese, at room temperature (3 Fat)
2 Tbls  SF Madagascar Vanilla syrup (1 Condiment)
2 egg whites, at room temperature
1 oz Fage Total 0 Yogurt

Cupcake Batter:
6 Chocolate Anti-Oxidant shake (Any Chocolate fueling would work)
1/2 cup coconut milk (1 Condiment)
1/4 cup water
1/4 teaspoon Baking Powder (1/2 Condiment)
1/2 teaspoon baking soda (1/2 Condiment)
1-1/2 Tbls melted butter (3 Fat)
3 eggwhites, whisked 'til  frothy

DIRECTIONS:
~Preheat oven to 350°F. Line two standard muffin pans with cupcake liners.
~Make the Cheesecake Filling: In a medium bowl, beat the cream cheese, until smooth, about 30 seconds. Beat in the egg whites and yogurt until combined, about 1 minute
~Freeze filling for 30 minutes to 1 hour.
~In mixing bowl, combine Chocolate shake, baking powder and baking soda, & coconut milk and water. Beat until combined. Add melted butter (* omit if desired for 1/2 fat)
~Fold in whisked Eggwhites.
~Divide batter evenly into 6 muffin liners
~Using a small cookie scoop, scoop frozen filling evenly between the 6 muffin liners of Chocolate batter.
~Bake cupcakes for 15 minutes.
~Refrigerate for up to 2 days OR Freeze extras in an airtight Tupperware container.
* Variations--if you can have the Chocolate chip softbake(contains soy) use 1 packet of the softbake mixed with 3 Tbls water and fold into the cream cheese filling batter.
Use only 5 pkts of chocolate shake, reducing water 3 Tbls. Still divide chocolate shake batter into 6 muffin liners. Divide the Chocolate chip cream cheese filling evenly into the 6 liners. Bake as directed above.

JD😎2017
#BeCreativelyHealthy
#MySoyFreeJourney
#opt4lifewithjenn

Cauliflower Dill Salad

[4 Servings: 1/4 Lean, 3 Green, 1/2 Snack, 1 Condiment]

*Adapted recipe from Restockit

Ingredients:
2 cups steamed cauliflower (4 Green)
2 cups steamed Jicama (4 Green)
1 cup scallions (green onions), chopped (2 Green)
1 cup finely diced celery (2 Green)
4 dill pickle spears, diced (2 Snack)
2 boiled egg, chopped (2/3 Lean)
4 Boiled egg whites, chopped (boil eggs then remove yolks) -1/3 Lean
---------------
3 Tablespoon light mayonnaise (2 Fat)
1/2 Tablespoon yellow mustard (1/2 Condiment)
1/4 tsp salt (1 Condiment)
3/4 teaspoon minced garlic (3/4 Condiment)
1/8 tsp black pepper (1/4 Condiment)
3/8 cup fresh dill (3/8 Condiment)
----------------
Reserve to top salad:
1/8 cup fresh dill (1/8 Condiment)
1/2 teaspoon Smoked Paprika (1 Condiment)

~Quarter and steam cauliflower for 10-15 minutes, or until the cauliflower is tender. Texture is key here; you want it to be about the same texture as cooked potatoes would be for potato salad. Not too firm, but NOT mushy. Use a fork to test it as it cooks. Remove from the heat and rinse in ice water  for several minutes until the cauliflower is all cold. I set them in a salad spinner or pat dry if needed.
~Chop the cauliflower into small bites then place in a bowl with the scallions, celery, pickles and chopped eggs. Gently toss together.
~In a small bowl combine remaining ingredients and mix completely then fold into vegetable mix gently with a spatula until well combined.
~Sprinkle with 1/8 cup fresh dill and paprika over the top. Cover and chill for at least an hour.

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn

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.)

Creamy Spinach Paneer over Cauliflower "Rice" (Vegetarian)

[4 Servings: 1 Lean, 3 Green, 3 Condiment]

Paneer  Recipe (Verified by Nutrition Support)

Adapted from thekitchn.com

(3/4 cup paneer + 6 oz Fage Total 0% =1 Lean on the 5&1 plan)

4 cups 2% milk
1 Tablespoon vinegar (1/4 Condiment) *Use 1 teaspoon at a time

For Paneer (4 Lean, 1/4 Condiment)
4 cups 2% milk (Whole milk is better if you can have it)
1-2 teaspoons vinegar (1/4 Condiment) *White or Apple Cider Vinegar or Lemon Juice can be used as the acidic additive. *Wine vinegar adds a rich flavor

Bring Milk to a low simmer stirring  to keep from scalding until it reaches a temp of 175 degrees F. Turn off the heat and stir in the vinegar one teaspoon at a time. Stir the milk after each addition until the milk separates; the solid curds part from the green and watery whey.
~You want to add just enough to see the boiling milk start to curdle. If it does not start to create curds, add another teaspoon of the acidic choice. Don't add too much or it will make the curds taste sour and will not be a softer texture.
~Stir gently and continuously to help separate the solid curds from the whey,  also to keep it from sticking to the pan.
~You will know that it is done curdling when the curds don't separate from the whey.
~Let set for 30 minutes to be able to handle without burning.
~Set a cheesecloth (I use 2 at a time) inside a colander. Pour the Curds and whey into the cloth and gather the corners up into the center above. Give it a twist and squeeze gently to remove the extra whey from the curds. (The more whey you remove the firmer the cheese)
~Set the cloth of cheese on a plate, open it to scrape and shape the cheese into a block.
~Wrap the cloth back over the cheese and set into the colander. Cover with a saucer or small plate. Weight it down with a 24 oz can or something medium weight to strain any extra whey.
*Keep stored in the fridge until needed. (Will keep for 1 week or so)

Creamy Spinach Paneer over Cauliflower "Rice"

2 cups fresh spinach leaves, chopped (2 Green)
1 cup fresh mustard greens, chopped (1 Green)* You can substitute 1 additional cup spinach,

if desired

3/4 cup scallions, chopped (1-1/2 Green)

2 Tablespoon chopped onion (2 Condiment)

2 teaspoon garlic, minced (2 Condiment)

2 teaspoons fresh grated ginger root (1 Condiment)

1/4 cup serrano chili, diced, (1/2 Green)

3/4 teaspoon salt-free garam masala (1-1/2 Condiment)

1/2 teaspoon cumin (1 Condiment)

1/4 teaspoon coriander (1/4 Condiment)

1/2 teaspoon turmeric (1 Condiment)

1/4 teaspoon salt (1 Condiment)

1/16 teaspoon cayenne pepper (1/8 Condiment)

2 teaspoon lemon juice (1 Condiment)

1/2 cup of water

1/2 cup coconut milk (1 Condiments)

Couple Spritz of Pam (1/8 Condiment)

Paneer recipe above- cut into small cubes, about ½ inch

12 ounces Fage Total 0% Yogurt (*You will need to use 3 ounces Fage Total 0% per serving with a fueling to complete your daily lean)

3-1/2 cups steamed grated Cauliflower (7 Green)

~In a small bowl, toss paneer cubes, turmeric, cayenne pepper and salt. Marinate while preparing vegetables.

~ Pulse the spinach, mustard greens and scallions in a food processor or chop thin.

~Heat a large non-stick skillet on medium Spritz with Pam. Toast one side of the paneer cubes, remove from the pan and set aside.

~Spritz the skillet with Pam and saute the onions in the same skillet and sauté onions in 2-3 minutes. ~Add the garlic, ginger, and serrano chili. Sauté 1-2 more  minutes.

Stir in the spices, remaining salt, spinach, ½ cup of water, and simmer for about 5 minutes until the water is evaporated and spinach is tender.

~Stir in coconut milk, lemon juice and Fage yogurt.Then return the paneer to the pan to warm.

~Divide steamed Cauliflower "rice" into 4 equal portions. Scoop the Spinach and Paneer equal portioned over the Cauliflower rice.

#BeCreativelyHealthy

#MySoyFreeJourney

#opt4lifewithjenn

 

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.)

Creamy Paneer Makhani and Saffron Curry Cauliflower "Rice" (Vegetarian)

[4 Servings: 1 Lean, 3 Green, 3 Condiment]

Paneer  Recipe (Verified by Nutrition Support)

Adapted from thekitchn.com

(3/4 cup paneer + 6 oz Fage Total 0% =1 Lean on the 5&1 plan)

4 cups 2% milk
1 Tablespoon vinegar (1/4 Condiment) *Use 1 teaspoon at a time

For Paneer (4 Lean, 1/4 Condiment)
4 cups 2% milk (Whole milk is better if you can have it)
1-2 teaspoons vinegar (1/4 Condiment) *White or Apple Cider Vinegar or Lemon Juice can be used as the acidic additive. *Wine vinegar adds a rich flavor

Bring Milk to a low simmer stirring  to keep from scalding until it reaches a temp of 175 degrees F. Turn off the heat and stir in the vinegar one teaspoon at a time. Stir the milk after each addition until the milk separates; the solid curds part from the green and watery whey.
~You want to add just enough to see the boiling milk start to curdle. If it does not start to create curds, add another teaspoon of the acidic choice. Don't add too much or it will make the curds taste sour and will not be a softer texture.
~Stir gently and continuously to help separate the solid curds from the whey,  also to keep it from sticking to the pan.
~You will know that it is done curdling when the curds don't separate from the whey.
~Let set for 30 minutes to be able to handle without burning.
~Set a cheesecloth (I use 2 at a time) inside a colander. Pour the Curds and whey into the cloth and gather the corners up into the center above. Give it a twist and squeeze gently to remove the extra whey from the curds. (The more whey you remove the firmer the cheese)
~Set the cloth of cheese on a plate, open it to scrape and shape the cheese into a block.
~Wrap the cloth back over the cheese and set into the colander. Cover with a saucer or small plate. Weight it down with a 24 oz can or something medium weight to strain any extra whey.
*Keep stored in the fridge until needed. (Will keep for 1 week or so)
Cut into small cubes equal in size.

Paneer Makhani Recipe
*Cut paneer into cubes   (3/4 cup paneer + 6 oz Fage Total 0% =1 Lean)
2 cup diced red tomatoes (4 Green)
1 teaspoon crushed bay leaf (1/2 Condiment)
Ginger Garlic paste 1 teaspoon grated ginger (1/2 Condiment ) 2 teaspoons garlic, minced (2 Condiment)- ground to a paste in a mortar-pestle or use the flat side of chef's knife to press into paste.
1/2 teaspoon red chili powder (1 Condiment)
1 cup green chilies, sliced thin (2 Green)
1/4 teaspoon salt-free Garam Masala powder (If it contains salt=1 Condiment No salt=1/2 Condiment)
1/2 Tables poon Sugar-free Brown Sugar Cinnamon syrup (1/4 Condiment)
2 teaspoon ginger, finely sliced (1 Condiment)
1/2 teaspoon crushed, dry fenugreek leaves (1 Condiment)
1/4 teaspoon Sea salt (1 Condiment)
1-1/2 cups water
6 ounces Fage Total 0% Yogurt (1/2 Lean) (** Along with this recipe for 4 people, you will need to add 4-1/2 ounces of Fage Total 0% to a fueling like a shakes or the Hot cereal to complete your Lean for the day unless you want to add 12-
24 oz to your Makhani but I think it is too creamy)

~Pulse the tomatoes in a food processor.
~Spritz large skillet with Pam then add in the crushed bay leaf and ginger garlic paste and saute lightly.
~Stir in the tomato puree, and chili powder stirring for 15 minutes to reduce liquid then add water and reduce again for 5-7 minutes. (*I know it seems strange to reduce and add water then reduce but this allows the rich flavor of the tomatoes to be more concentrated without burning as it thickens.)
~Stir in the thinly sliced green chilies, masala, ginger, SF syrup, fenugreek and salt.
~Add in the cubes of Paneer and gently stir to simmer for 2-3 minutes.
~Gently stir in the Fage Total 0%  then sprinkle the garam masala and stir again.

Saffron Curry Cauliflower "Rice"
[6 Green, 4 Condiment]
1/2 cup vegetable broth (1/2 Condiment)
1/2 teaspoon curry powder (1 Condiment)
1 teaspoon Saffron (1 Condiment)
1/2 teaspoon garlic, minced (1/2 Condiment)
1/4 teaspoon ground cinnamon 1/2 Condiment)
1/8 teaspoon paprika (1/4 Condiment)
1/8 teaspoon ground cloves (1/4 Condiment)
1/2 cup chopped scallions (1 Green)
2-1/2 cups Cauliflower, riced (5 Green)

~Pulse the cauliflower in a food processor until rice sized pieces
~Bring broth and spices to a boil in a large skillet then add cauliflower "rice" to the skillet. Stir continuously to prevent it from sticking to the pan. Stir fry until liquid is reduced.
~Divide into 4 equal portions and serve with the Paneer Makhani

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey 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.)

Airfryer/Oven Cheesy Veggie Tots

[2 serving: 1/6 Lean, 1 Green, 1 Condiment]

~Preheat oven to 425 °F
~Line a baking sheet with parchment paper; set aside.

1 cup grated raw cauliflower, broccoli, zucchini , squash or combination (2 green)
3 Tablespoon egg beaters, whisked (1 condiments)
2 ounces reduced-fat cheese (1/3 Lean)
1/8 teaspoon baking powder (1/4 Condiment)
1/2 teaspoon Garlic (1/4 Condiment)
1/4 teaspoon paprika (1/2 Condiment)

~Squeeze any extra moisture from the grated veggies of your choice.
~Mix thoroughly then let set for a few minutes.
~Spoon mixture into a piping bag.
~Pipe mixture into 1 inch lines on parchment paper lined baking sheet (OR spoon straight into drops) then FREEZE for 3-4 hours.
OVEN Method:
~Bake approximately 18-20 or until golden brown. *Oven temps vary so check after 15 minutes.
*DIVIDE into two equal portions

*AIRFRYER Oven Method:
~Pipe mixture into 1 inch tots onto parchment paper lined tray. Freeze for 3-4 hours
~Place frozen tots in the fryer tray. Press the French fry button, decrease time to 10-15 minutes. ~Flip them over halfway through. Remove when golden brown (*Add a couple minutes if needed)
*Divide into two equal portions

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey 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.)

Lean-N-Green Baked Ravioli

[3 Servings: 1 Lean, 3 Green, 2 Condiments, 1 Fat]

Ingredients:

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:

~Combine 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 2-3 hours until firm enough to lift off the paper. (I left them in the freezer overnight. YOU CAN make these in bulk and change up the filling option.)

~While the ravioli is freezing, start on the filling OR when ready to make. 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 7 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.

~When the cauliflower mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.

~Place frozen cauliflower 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. Press around the edges to seal them a little. Make sure you spritz your fingers with Pam spray so they do not stick to the "dough". *You may need to wait a few minutes to let it thaw if it is too frozen to seal.

~Bake the ravioli for 22-25 minutes or until they are toasted to a golden hue. Mine were good at 25 minutes but 30 was over cooked, so watch the temp on your oven.

~Divide into 3 equal portions. [To Freeze 2 portions, Let cool completely then place each portion into a sealed container. To use: warm a serving in the microwave for 2 minutes then pour 1/4 cup Rao's sauce.] 

.~To Serve Now: Drizzle 1/4 cup Rao's Marinara sauce over the plate of Ravioli

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey 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.)

Sweet Potato Zucchini Bread

[6 Servings: 1 Fuel, 1/2 Green, 1-1/2 Condiment, *1/6-1/3 Fat] *Eat only one serving of this per day

Ingredients:
3 packets Honey Sweet Potato
3 packets Cinnamon Cream Cheese Swirl Cake
1 teaspoon Baking powder (2 Condiment)
1 tsp pumpkin pie spice (2 condiments)
6 whisked egg whites (one additional egg white per day will not affect a fat-burn)
4 Tablespoon SF Pumpkin Spice Syrup or Brown Sugar Cinnamon or Gingerbread (2 Condiments)
1-1/2 cups shredded Zucchini, squeeze out all extra water (3 Green)
1-1/2 teaspoon yeast (3 condiments)

Directions:
*Activate yeast in 1/2 cup really warm water for few minutes.
~Whisk Egg whites in a medium mixing bowl to break them up then add Fueling packets, spice, SF Syrup, Vinegar and yeast mixture.
~Mix in Zucchini until combined then pour into a loaf pan spritzed with Pam.
~Let set in warm area to rise double it's size. (Note: If it isn't in a warm area it will not rise! To help it rise best, turn oven to 200*F with a cake pan of water on bottom shelf for approximately 30 minutes. Turn oven off. Place damp cloth over dough. Set dough on top shelf above hot cake pan of water and close oven door quickly to hold in heat) **After dough has risen, if quick rise method used, remove pan of water and cloth before baking.
~Bake at 350*F for 40 minutes or until golden brown on top
~Brush 1 Tablespoon light Butter OR Margarine (1-2 Fat) on top if desired. Divide into 6 equal portions.

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey 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.)

Cali'flour Crust Pot Pie

[3 Servings: 1 Lean, 3 Green, 9 Condiments, 1/3 Snack, 1 Fat]

(Using up my left-over roasted veggies and Turkey in an AWESOME Meal)

2 Cali'LITE Crusts (1 Lean, 6 Green)

3 stalks diced celery (1 snack)

1/2 cup Scallions chopped (2 Condiment)

1/2 cup Chicken Stock (<1g carb=1/2 condiment)

1/2 tsp poultry seasoning (1/2 condiment)

1/2 tsp Garlic (1/2 condiment)

1/4 tsp Curry (1/2 condiment)

1/2 tsp Salt (2 condiment)

1/4 tsp Pepper (1/2 condiment)

1 Tbls Greek yogurt (1/2 Condiment)
1/4 cup Light Bertolli Alfredo sauce (2 Condiment)

4 Wedges Light Laughing Cow Cheese (2 Fat)

1/2 cup diced Roasted Cauliflower, cooked fork tender (1 Green)

1/2 cup diced Roasted Kabocha Squash, cooked fork tender (1 Green)

1/2 cup diced Jicama, cooked tender (1 Green)

9 oz cooked diced skinless turkey breast OR Chicken Breast (1-1/2 Leaner)

3 oz low-fat shredded cheese (1/2 Lean)

 Directions:
~Pre-heat oven to 375 degrees F.
 ~In a medium sauce pan, combine seasonings, spices, broth, scallions and diced celery. Cook on low until celery is tender.
~Whisk in Half&Half plus the cheese wedges and increase temp to medium. Stir in the cooked diced vegetables and turkey until the liquid is mostly gone.
~Remove Cali'flour Crusts from the freezer. Let thaw for a few minutes then place in a 9-inch pie pan. Pour meat and veggie mix into the crust along with 2 ounces of the shredded cheese. Place the second crust over the top and sprinkle the remaining cheese on top of the crust.
~Bake the Pot Pie for 25 minutes. Divide into Three (3) equal portions

TO ORDER YOUR OWN CRUSTS use the link to help support the Be Creatively Healthy blog: http://www.califlourfoods.com?aff=138
*This recipe is 3 servings that work with an Optavia or Medifast 5&1 plan. Otherwise you can use the pot pie filling of your choice like beef or pork.
JD💚2017

#BeCreativelyHealthy  

#MySoyFreeJourney 

#opt4lifewithjenn

To see how you are doing in your overall health, take a quick survey by clicking this link:  Wellness Evaluation

If you would like information about the Amazing Health Journey 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.)