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.

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