Cheesy Tator Tots (Fueling)

Fabulously On plan "Tator" Tots: I make these and pair with a Turkey burger and grilled veggies. (When I pair meals with a fueling, I eat 3/4 of  the whole meal and save at least 1/4 for my next Fueling but these are good on their own, too.)

[2 Fuelings: 1 Fuel, 1 Condiment, 1/6 Lean, 1 Green]

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

1 packet biscuit mix
1 packet mashed potato
1/8 teaspoon baking powder (1/4 Condiment)
1/2 teaspoon Garlic (1/4 Condiment)
1/4 teaspoon paprika (1/2 Condiment)
~Mix together in small mixing bowl. Then add
3 ounce water
3 Tablespoon egg beaters, whisked (1 condiments)
2 ounces reduced-fat cheese (1/3 Lean)
1 cup grated cauliflower, broccoli, zucchini or combination (2 green)

~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.
~Bake approximately 18-20 or until golden brown. *Oven temps vary so check after 15 minutes.

*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

Chocolate Cupcake

[6 Fuelings: 1 Fueling, 1/3 Condiment, 1/2 Fat]*add 1 Condiment if you use 2 Tbls Redi-whip

INGREDIENTS:

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)
6 Tablespoon Light Cream Cheese (3 Fat)
3 eggwhites, whisked 'til  frothy

DIRECTIONS:
~Preheat oven to 350°F. Line a standard muffin pans with cupcake liners.
~In mixing bowl, combine Chocolate shake, baking powder and baking soda, coconut milk and water. Beat until combined. Cream and blend cream cheese into batter.
~Fold in whisked Eggwhites.
~Divide batter evenly into 6 muffin liners.
~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 remaining ingredients for a Chocolate Chip muffin.
~For Cinnamon Cream Cheese Swirl Cake Muffin: sift out the cream cheese bits; set aside. Exchange Cinnamon Cream Cheese Swirl Cake for the Chocolate Shake and mix with the ingredients listed above.
~In a small prep bowl combine sifted bits with 15 chopped pecans (3 Fat) and 1/2 teaspoon Cinnamon (1 Condiment), 1 pkt Stevia (1 Condiment)

JD😎2017
#BeCreativelyHealthy
#MySoyFreeJourney
#opt4lifewithjenn

Spinach Dip Party Tray with Cali'flour Crackers

Having a get-together or party you're planning? Want to offer Healthy choices for those on plan and everyone else? I am working on some more for this fall. Here is one I made for our Health & Hope local support meeting. It was super yum.

SPINACH Alfredo Dip with Cali'flour Crackers Party Tray

[6 servings: 1 Lean, 3 Green, 3 Condiment, 1 Fat]

FOR Chips/Cracker:

4 Cali'LITE Crusts (12 Green, 2 Lean)

*To order 5&1 approved crusts, use link: 

http://www.califlourfoods.com?aff=138 

For Dip:

24  ounces 1% Cottage Cheese (2 Leanest)

2  Eggs (2/3 Lean)

6 ounces shredded Reduced Fat Cheese (1 Leaner)

4 ounces Fage Total 0% Yogurt (1/3 Leaner)

6 oz Light Cream Cheese (6 Fat)

4 Tbls Chopped onion (4 Condiment)

2 teaspoons minced Garlic (2 Condiment)

1/4 Cup Reduced-fat Alfredo Sauce (4 Condiment)

1/2 teaspoon salt (2 Condiment)

- - - - -

2 cups Spinach, chopped (2 Green)

1-1/2 cup Hearts of Palm, chopped (3 Green)

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

6 oz (12 Tbls) Reduced Fat Parmesan (6 Condiment)* 6 Tbls if using Regular Parmesan

(*RESERVE half of the Parmesan for topping)

~Cut each crust, with a pizza cutter, into cracker sized pieces. Lay pieces on a parchment paper lined baking stone so they are not touching.

Bake at 400° F for 15 minutes then flip pieces and bake an additional 5-10 minutes unti desired crispness.

~In a food processor combine all the ingredients up to the dotted line.

~Stir in the Spinach, Hearts of Palm, green onions and Half of the Parmesan cheese

~Scoop all the Spinach mixture into a 8-cup casserole dish.

~Sprinkle with *Reserved Parmesan cheese

~Bake at 350 for 20 minutes, Covered with lid.

~Remove lid and bake an additional 10 minutes.

~Serve with a tray of the Cali'flour "Crackers" 

*Or divide all equally between 6 plates for a complete Lean & Green Dinner!

As Always, Be Creatively Healthy 

😎 Jenn Dickman 😎

#MySoyFreeJourney

#opt4lifewithjenn

Sweet and Sour Soup

[4 Servings: 1 Lean, 3 Green, 2 Condiments, 1/4 fat] *5&1 compliant

Meat Mixture:

15 oz ground lean turkey sausage (1-2/3 lean)

18 ground lean turkey (2 lean)

1/4 cup parsley, chopped (1 Condiment)

1 cup scallions, diced (2 Green)

2 tsp garlic, minced (2 Condiments)

1 tsp Coconut Aminos sauce (1 Condiment) *or Balsamic vinegar

1/2 tsp black pepper (1 Condiment)

1/4 tsp salt (1 Condiments​)
1 cup Beef Broth (<1g carb=1 Condiment)
Pinch of red pepper flakes *optional

SWEET & SOUR SAUCE Base:

2 cup tomatoes (4 Green)

2 Tablespoon SF Brown sugar Cinnamon Syrup (1 Condiment)

2 Tablespoon Light balsamic vinaigrette (1 Fat)
1 egg (1/3 Lean)

1 cup water

Veggie mix-ins:

 1-1/2 cup chopped cauliflower (3 Green)

9 oz cabbage, chopped (3 Green)

Directions

• In a large Dutch oven (I use Pampered Chef's RockCrok Dutch) to brown the meat, scallions and seasonings.
• In a personal blender, combine all the sauce Ingredients and pulse to combine.
• Pour sauce puree into Dutch oven over meat mixture
• Add veggies and bring to a boil.
• To keep warm until ready to serve you can put in oven at 200°F or I place it on a RockCrok slow cooker base from Pampered Chef. (*You can cook this all in a Crock-Pot itself on high for 4-6 hours.)
• Divide into 4 equal portions

I freeze the remaining servings in airtight containers like a 2 cup Tupperware for each separate servings for easy use later. Just remove when needed, thaw and microwave or reheat in oven. 

#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.)

 

Zucchini Potato Cakes

[1 Fueling, 1 Green, 1/6 Lean, 1 condiment]

1 pkt Optavia/Medifast
Potato (Fueling)
 1 egg white, whisked
 1 oz shredded reduced-fat mozzarella (1/6 Leaner)
 2 Tbls water
 -----
 1/2 cup Zucchini, shredded (1 Green)
 --Mix mashed potato pkt (any kind), egg white, cheese, and water.
 --Add the shredded Zucchini mixture and drop by spoonfuls in to a HOT griddle spritzed with Pam.

Green Detoxifying Soup

[ 4 servings: 3 Green, 2 Condiments, 1/2 Snack, 1 Fat]

 

Ingredients:

2 teaspoons coconut oil (2 Fat)

1 cup green onion (2 Green)

2 Tablespoon chopped onion (2 Condiment)

1-1/2 cup zucchini, chopped (3 Green)

2 cups Spinach (2 Green)

1 cup kale, stemmed and chopped (2 Green)

1-1/2 cups broccoli florets, (3 Green)

6 stalks celery diced (2 Snack)

2 cups vegetable broth (<1g carb=2 Condiment)*You can use Chicken Broth if you prefer

2 cup water

2 teaspoon garlic, minced OR 2 cloves garlic, pressed (2 Condiment)

1 teaspoon grated ginger (1/2 Condiment)

1/4 cup parsley (1 Condiment)

1/2 cup cilantro (1/2 Condiment)

1/4 teaspoon Kosher salt (1 condiment)

 

 

Directions:

~Heat coconut oil in a large pot over medium heat.  Add in onion with a pinch of salt and cook until the onion is translucent and fragrant (about 3-5 minutes).

~Add in zucchini, kale, broccoli, veggie broth and water.  Add enough water to cover the vegetables by 1 inch. Bring to a boil and then reduce down to a simmer and cook until broccoli is tender.

~Turn off the heat then stir in the garlic and ginger and salt. Cover with a lid and set until cool enough to handle.

~Working in batches, add the soup to a blender (An Emulsion Stick Blender works great if you have one.) along with the parsley, and cilantro.  Blend until creamy. Transfer the soup into a storage container or into a pot and repeat until you have blended all the soup.

*This soup will last up to 5 days stored in an airtight container in your fridge.