Baked Ravioli (with Fueling)

💚[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 1 Condiments, 1 Fat]💚
 



Ingredients:

3 packet Mac-N-Cheese (Any Optavia/Medifast pasta OR Soup)
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:

~Pulse the Optavia OR Medifast Pasta Fueling packets of your choice in a personal blender to pulse into a fine powder.
~Combine fueling powder, 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 3-4 hours until firm enough to lift off the paper. (I left them in the freezer overnight)
~While the ravioli is freezing, start on the filling. 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 8 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/fueling mixture is frozen enough to lift off the parchment paper, remove from freezer to start the assembly of your ravioli.
~Place frozen cauliflower mixture 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 and reserve a portion of it for a fueling.] 
~To Serve Now: Drizzle 1/4 cup Rao's Marinara sauce over the plate of Ravioli. *Remember to reserve a portion of this to use as your next fueling.




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#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.)
 

Baked Macaroni Bites -Oven OR Airfryer (Fueling)

Need a recipe to utilize the Mac-N-Cheese Fuelings? Look No Further! These turned out so good! Definitely another keeper. Don't give up when you struggle with a fueling. Get Creatively Healthy!

Baked Mac-N-Cheese Bites (Fueling)

[4 Servings: 1 Fueling, 1/2 Condiment, 1 Healthy Fat]

 

Ingredients:

3 packets Mac-N-Cheese, prep (Any kind)
1 Buttermilk Cheddar Herb Biscuit
*Prep the Mac-N-Cheese and bake the Biscuit the night before.

Directions:

1. To Prep the night before: Bake 1 packet Buttermilk Biscuit as directed in an oven at 350 degrees F for 15 minutes, let cool; Set in fridge overnight.
2. Next, Sift out pasta. In a microwave safe bowl, combine fueling powder with 12 ounces boiling water. Stir until completely powder is dissolved. Add the pasta back into the mix and microwave for 1-1/2 minutes. Take out, cover and set in the fridge overnight.
3. To make the Bites: Scoop 1 Tablespoon of prepared Mac-N-Cheese into balls and place on a parchment paper lined tray. Freeze for 15-20 minutes.
4. Pulse Baked Biscuit in a personal blender along with 3 Tablespoons Course Almond Flour and 1/2 teaspoon Ranch seasoning (1 Condiment) and a pinch of salt & pepper.
5. Pour crumbs onto a baking sheet lined with parchment paper. Bake at 400 degrees F for 10 minutes to toast crumbs.
6. Pour crumbs into a small bowl. In a second small bowl beat 1 egg until light and fluffy.
7. Roll each ball of Mac-N-Cheese in the egg mixture then in the bread crumb mixture.
8. Bake at 350 degrees F. for 20-25 minutes until toasted.

Divide into 4 equal portions. Let Cool slightly before eating.

 

*To Bake in an Airfryer. Follow steps 1 through 7 above

1. Place the mac and cheese balls in the Fry Basket.
2. Place the Fry Basket in the Power Air Fryer XL.
3. Press the M Button. Scroll to the Chicken Icon.
4. Press the Power Button & adjust the time to 10 minutes at 360 degrees.
5. Rotate half way through. Let cool slightly before eating.

**NOTE: You can Do Steps 1-7 Then freeze them on a tray before storing in single servings for later use. To use: Thaw slightly then bake in oven or airfryer.

#BeCreativelyHealthy
#MySoyFreeJourney 
#opt4lifewithjenn
If you would like information about the Awesome Optavia Life or how you can have a 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.)

Stuffed Pizza Cheesy Bread (Fueling)

(Split Lean with a salad and 2-1/2 ounce diced chicken later)

[1 Fueling, 1/2 Lean, 1 Condiment]

Ingredients:
1 Buttermilk Cheddar Herb Biscuit (1 Fueling) or Tomato Bisque or Mac-N-Cheese Pulsed in personal blender
1/8 tsp Baking Powder (1/4 condiment)
1-1/2 Tablespoon Eggbeaters (1/2 condiment)
1/4 tsp garlic, minced (1/4 condiment)
1/3 cup water
1/2 ounce shredded reduced-fat mozzarella (1/6 leaner)
1/2 ounce (Hormel Turkey pepperoni, cut into pieces (1/10 lean)
2 oz cheese for topping

Directions:

• Combine Biscuit packet, Baking powder, Eggbeaters and water and mix until completely dissolved and blended.
• Add the shredded cheese and pepperoni pieces, then stir.
• Spread dough into a circle on Parchment paper.
• Sprinkle 2 ounce shredded Reduced-fat cheese.
• Bake at 350°F for 20-25 minutes until dough is cooked.
• Serve with 1/4-1/2 cup homemade marinara sauce (Sauce Recipe Link).

*I usually make up a couple batches of the dough, then place each serving in it's own freezer bag. Label the bag with what it is and what it counts towards as far as fat, condiment, or Lean & Green. To use: thaw dough in fridge.

**YOU COULD Use ANY soup you are able to eat. Just pulse in a personal blender to make into a powder

If you prefer To ORDER Pre-made  5& 1 approved Cali'flour Crust: CLICK HERE!
(Using this special link helps support the Be Creatively Healthy Blog enabling my to continure sharing my recipes. Thanks for the continued support! You are AWESOME!)

#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.)

Spinach Pesto Cheddar Crackers

[2 Servings: 1 Fueling, 1/6 Lean, 1/2 Green, 1/4 Condiment, 1/2 Fat]

1/2 cup mashed cauliflower, excess water squeezed out (1 Green)

1 packet OPTAVIA* Spinach Pesto Mac (any flavor)

1 packet OPTAVIA*Buttermilk Cheddar Herb Biscuit

2 ounce Reduced-fat finely shredded Cheddar cheese (1/3 Lean)

1/4 teaspoon baking powder (1/2 Condiment)

1/2 teaspoon White Vinegar   (1/24 condiment)

4 Tablespoons water

Directions:

~Preheat oven to 375 *F.

~Pour Pasta packet into your blender and pulverize into fine powder. 

~Add the remaining ingredients and pulse, completely. 

~In a small bowl, combine powder with water and mix until thick.

~Drop onto one side of your parchment sheet. Let it sit for a few minutes. ~Fold the parchment sheet over the pasta dough and spread it out. (I used my fingers at first to get it started, then my rolling pin to get it really thin.) ~Very carefully pull the top parchment paper off.

~Use your fingers to help it along if it sticks around the edge.

~Cut the extra parchment paper off so that it fits flat on a cookie sheet. 

~Use a pizza cutter to score the dough into even sized pieces then use a fork to poke holes into the center of the cut dough.

*Sprinkle Parmesan and/or seasoning evenly over thin dough Bake in the oven 10-15 minutes! (They're done when they're golden brown) ENJOY!

*YOU CAN use Cheddar Mac-N-Cheese for this too!

       
Spinach Dip

[2 servings: 1/6 Lean, 1/2 Green, 1/2 Condiment, 1/2 Fat]

2 wedges Light Laughing Cow (1 fat) 

4 ounce Fage Total 0% Yogurt (1/3 Lean)

1 cup Fresh Spinach (1 Green)

1/2 teaspoon garlic, minced (1/2 Condiment)

1/8 cup Chives (1/2 condiment)

~Whip the first 2  ingredients together then add chives and garlic. Steam Spinach just until it starts to wilt. Then add it to the Yogurt Mixture

#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.)

Creamy Spinach Alfredo Soup (L&G +F)

 [4 servings: 1 Lean, 3 Green, 2 condiments, 1 fat]

2 cups cauliflower florets (1 Green per Serving) *Reserve 1 cup liquid from cooking Cauliflower

 1-1/2 tsp garlic, minced (1-1/2 condiments)

 1 tsp olive oil (1 fat)

 1-1/2 cup (12 ounce) 1% cottage cheese (1 leanest)

 9 ounces reduced-fat shredded cheese (1-1/2 leaner)

 6 wedges Light Laughing Cow cheese (3 fat)

 1/2 tsp salt substitute (2 condiment)

 1/4 tsp black pepper (1/2 condiment)

 1 cup Cashew milk (1 condiment) *Almond milk can be used also.

 26 ounces frozen Spinach (2 Green per Serving)

 3 Tablespoon reduced-fat shredded Parmesan cheese (3 condiments)

 18 ounces Fage Total 0 yogurt (1-1/2 leaner)

--Bring the water to a boil in a Medium soup pan. Add the cauliflower florets and reduce to a simmer. Cook covered, until fork tender, about 7-10 minutes.

 --Use a slotted spoon to scoop the cauliflower pieces into food processor. Add in 1 cup water cauliflower was cooked in. (Save soup pan for later.)

--Heat olive oil in large skillet over medium-low heat. Sauté minced garlic until soft and fragrant but not browned, 2 to 3 minutes. Using a rubber spatula, scrape garlic and oil quickly into the processor. Add cottage cheese, shredded cheese, Laughing Cow Cheese, salt, pepper, and milk to blender. Blend on high for 30 seconds until the sauce is very smooth.

 --Return to large skillet and simmer on low, stirring constantly for 10 minutes.

 --In the soup pan, reserve 1 cup more of Cauliflower Liquid (dump out extra) add spinach and heat on low until water starts to bubble.

 --Add creamy cauliflower Alfredo to spinach and yogurt; reduce to Simmer. Stir constantly for 10-15 minutes. Add water for a thinner consistency (OR Cashew milk-Add condiment).

 --Divide evenly into 4 servings. Enjoy!

 *Pictured with added 1/2 cup (1/2 condiment) Cashew milk for thinner consistency the second day because it thickened.

TO UTILIZE SPINACH PESTO FUELING:

Boil 1 cup water. In a large soup bowl, Sift Pasta from fueling packet. Dissolve powder completely then stir in the pasta. Let set for 30 minutes (Or overnight) ADD 1 Serving of the Spinach Alfredo Soup recipe above. Microwave for 1-1/2 to 2 Minutes, Covered. Stir and RESERVE 1/4 of the combination for a fueling later. Eat the remainder for your Lean & Green Meal

#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.)