Jicama Spinach Frittata (Fueling + L&G opt)

[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 2 Condiment, 1 Fat]

 

Ingredients:

3 cup Jicama (6  Green)

1/2 cup sliced Bell Pepper, assortment (1 Green)

1 cup Spinach (1 Green)

1/2 cup scallions, chopped (1 Green)

2 Tablespoons onion, chopped (2 Condiments)

1 teaspoon garlic, minced (1 Condiment)

1/4 teaspoon salt (1 Condiment)

1/2 teaspoon pepper (1 Condiment)

9.4 ounces Extra Lean Turkey (1 Lean)

3 ounces Turkey Sausage (1/2 Lean)

2 Egg and 4 Egg Whites, beaten (1 Lean)

Reduced-fat Cheese, shredded (1/2 Lean)

6 wedges Light Laughing Cow Cheese (3 Fat)

3 packets Optavia/Medifast Mac-N-Cheese, *prepped (3 Fueling)

1 cup Almond Milk (1 Condiment)

Directions:

• Preheat oven to 350 degrees F.
• Peel Jicama and slice thinly (approximately 1/8 inch). (Do not eat Jicama skin.)
• Next, layer sliced Jicama in the bottom of a deep casserole dish, top with the spinach, bell peppers and scallions and set aside.
• In a skillet, saute onions and garlic, then add the ground turkey and turkey sausage until cooked thoroughly then scoop over the veggies in the baking dish.
• In a personal blender, pulse the Mac-N-Cheese to make a fine powder.
• In a mixing bowl combine fueling powder with the almond milk to dissolve then whisk in the eggs, egg whites and half of the shredded cheese.
• Pour cheesy egg mixture over veggies and meat in the casserole dish and top with the remaining shredded cheese.
• Bake covered for 30 minutes, remove cover and bake an additional 10 minutes or until cheese is slightly golden and egg mixture is completely cooked. (Oven temps vary so watch that it doesn't burn.
• Divide into 3 portions. Remember to reserve a portion of each serving for a later fuelling.

*LEAN & GREEN OPTION: You can OMIT the Mac-N-Cheese if you prefer to make it for only a Lean & Green!

#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: jenniferdickman72@gmail.com

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

Spinach Pesto Ravioli with Cauliflower Alfredo Sauce (L&G +F)

💚[3 Servings: Each 1 Fueling, 1 Lean, 3 Green, 2-1/2 Condiments, 1 Fat]💚

Click here for the Cauliflower Alfredo Sauce Recipe!

Ingredients:

3 packet Spinach Pesto Mac (Any Optavia/Medifast pasta)

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)

 

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 starting to be 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 1/2 cup sauce and reserve a portion for a fueling.] 

~To Serve Now: Drizzle 1/2 Cup Cauliflower Alfredo Sauce (1 Green, 1-1/2 condiments, 1 Fat)- sauce over the plate of Ravioli. *Remember to reserve a portion of this to use as your next fueling.  


#Be Creatively Healthy!
#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: jenniferdickman72@gmail.com
(Average weight loss for Clients on the Optimal Weight 5&1 Plan^™ with support is 20 lbs.)

 
 

Optimal Ratatouille & Movie Night!!

Ratatouille (/ ˌ r æ t ə ˈ t uː i / RAT-ə-TOO-ee; French: ) is a French Provençal stewed vegetable dish, originating in Nice, and sometimes referred to as ratatouille niçoise. This is actually my own version of a Confit byaldi which is a variation on the traditional French Ratatouille dish.
Growing up, my mom used to make squash in a stew because it was an inexpensive meal. I  didn't really like it as a kid but learned to love it as an adult. Ratatouille was originally by poor farmers to use the seasonal vegetables. Many versions of this hearty meal has been incorporated into a variety of  Mediterranean Dishes. If you don't like a certain vegetable, just exchange it for another.

 

 

 [6 servings: 3 Green, 1-1/2 condiments, 1 fat]

 Ingredients:

Pipérade: (Fancy Name for the Sauce, LOL)

1 cups Diced Tomatoes (2 Green)

1/2 cup diced red or yellow Bell Pepper (1 Green)

1/2 cup chopped Scallions (1 Green)

1 teaspoon Italian seasoning (2 condiments)

2 teaspoon Garlic (2 condiments)

1/2 teaspoon salt or salt substitute (2 condiment)

1/2 teaspoon course ground pepper (1 condiment)

16 ounce Chicken Broth (<1g carb=2 Condiment)

----------------------------------

2 Tablespoons Olive Oil, to saute veggies(6 fat)

1-1/2 cup thinly sliced Eggplant (3 Green)

1-1/2 cup thinly sliced Zucchini (3 Green)

1-1/2 cup thinly sliced Yellow Squash (3 Green)

1 cup Mushrooms (2 Green)

1-1/2 cup sliced Roma Tomatoes (3 Green)

Directions:

~Preheat oven to 350°F.

~With a Mandolin, thinly slice Japanese Eggplant, Zucchini and Yellow squash the same thickness as much as possible so that they cook evenly. (About 3/8 inch)~In the Dutch oven (I use a RockCroc from Pampered Chef) Saute each slice in the olive oil to a slight golden, then set aside to assemble later. (If you want a better flavor, grill the veggie slices.)
~In a food processor, combine ingredients for the pipérade, then pulse until creamy. Pour into the Dutch oven and simmer to reduce some of the liquid.
~Next, place slices of the sauted Zucchini, Yellow squash, Eggplant, alternating evenly around Dutch Oven/RockCroc on top of the Pipérade  then top with the mushrooms.
~Simmer on Stove for 15 minutes to cook down some of the liquid broth then cover the veggies with a parchment paper and a lid.
~Bake in oven for approximately 60 minutes to steam the veggies then .


Photo Copyrighted by PIXAR Studio

~Divide evenly into 6 servings.
*To serve: spread the pipérade on the plate then top with the veggies fanned out in a mound. If you don't care about the presentation, just scoop into a bowl and enjoy an hearty meal by serving alongside 6 ounces of grilled chicken or turkey.

Photo Copyrigted by PIXAR Studios

It traditionally was served on a drizzle of Balsamic Vinegar but with the 5&1 it would take you over the condiments allowed. The 4&2 or 3&3 could possibly add that if desired. The confit biyaldi, like most ratatouilles, improves with age overnight in the fridge according to traditional recipes.

 

Make this up for family night and enjoy watching PIXAR'S: RATATOUILLE!

#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.)

 

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.




#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.)