Ingredients: 1 cup egg white substitute 1/2 cup white mushrooms, sliced thin 1/2 cup red bell pepper, diced 1 cup raw spinach 1/2 cup reduced-fat shredded mozzarella cheese 5 sprays non-stick cooking spray 1/2 tsp pepper 1/2 tsp garlic powder Directions: Preheat oven to 350 degrees F. Combine all ingredients in a large bowl. Pour mixture into a lightly greased pie plate. Bake 30 minutes or until set; edges will start to pull away from the sides. 1 Serving: Per serving: 1 Lean

¼ C. Reduced Fat Shredded Cheddar Cheese (1/4 Lean) 9.52 oz. Green Beans, I used Frozen (2 greens) 5.5 oz. White Button Mushrooms sliced, I used Fresh (1 green) 4 Tbsp. Reduced Fat Sour Cream (1 cond) 1 Tsp. Fresh Minced Garlic (1/2 cond) 3 Tbsp. Non Fat Plain Greek Yogurt (1/2 cond) 2 Tbsp. Grated Parmesan Cheese (1 cond) Cooking Spray (healthy fat) Preheat oven to 350 Microwave green beans according to package directions and let them cool. In a lightly greased skillet at me

Ingredients: Crust: 8 tbsp or 1/2 cup reduced fat cream cheese, softened (8 Condiments) 1/4 cup egg beaters (0.125 Lean) 5 tbsp Fat free half and half (5 Condiments) 1/2 teaspoon taco seasoning (.25 Condiment) 8 ounces low fat Mexican cheese blend, shredded (2 Lean) Topping 24.37 ounces 93% fat free Jennie-O ground turkey, cooked (4.875 Lean) 4 teaspoons taco seasoning (2 Condiments) 1 cup tomato puree - tomatoes chopped then pureed to equal 1 cup (4 Greens) 4 ounces chopped

2 servings - Each serving: 1 Lean | 3 condiments Ingredients: • 6 whole eggs • 1 tbsp Mayonnaise, light • 1/4 tsp salt • 1/2 tsp pepper • 2 tsp Spicy Brown Mustard • 1/2 tsp paprika Instructions: Hard boil and peel eggs. Cut eggs in half, remove yolks and place into a bowl. Put egg whites onto a plate. Mix yolks with mayo, mustard, salt and pepper. Fill each egg white with 1/12 of the yolk mixture. Sprinkle paprika on top.

Ingredients: * 3 pounds skinless, boneless chicken breasts * 1/4 cup low sodium soy sauce * 1 2/3 cups low fat canned coconut milk * 3/4 cup cider vinegar * 4 bay leaves * 1 tsp pepper * 1 scallion Directions: Toss chicken with soy sauce in a large bowl. Refrigerate for at least 30 minutes. Remove chicken from soy sauce. Transfer chicken to a non stick skillet; set aside soy sauce. Cook chicken in skillet until browned, 7 to 10 minutes. While chicken is cooking, whisk coconut

Makes 4 servings: • 3 greens • 1 leaner protein• 1.5 condiments Ingredients: • 4 cups (13.6 oz) cauliflower, cut into florets (8 greens) • 2 cups (6.2 oz) broccoli, cut into florets (4 greens) • 1 1/2 cup (6 oz) low fat cheddar cheese, grated (1 leaner protein) • 12 oz non-fat greek yogurt (1 leanest protein) • 4 eggs & 8 egg whites (2 leaner protein) • 3 tablespoons water • 3/4 teaspoon salt (3 condiments) • 1/2 teaspoon onion powder (1 condiment) • 1/2 teaspoon garlic powde

Ingredients: 3 cups (10.56 oz) large zucchini (6 greens) 1 1/2 cups (12 oz) part skim ricotta (1 1/2 lean) 8.8 oz reduced fat, shredded mozzarella, divided (2.2 leans) 1 egg (1/3 lean) 1 cup (6.7 oz) frozen spinach, thawed and patted dry (2 greens) 1/4 cup grated parmesan (4 condiments) 1/8 tsp salt (1/2 condiment 1/4 tsp nutmeg (1/2 condiment) 1 cup low-sugar tomato sauce (4 greens) Directions: 1. Preheat oven to 375 F 2. Using a mainline slicer, slice zucchini lengthwise in

Ingredients: 9 ounces raw skinless, boneless chicken breasts, pounded thin 1 tsp Dijon mustard 1 tsp stevia 2 tsp lemon juice Directions: Preheat oven to 400 degrees. Place chicken in a baking pan in a single layer. Mix together mustard, stevia and lemon juice. Pour half of mixture over chicken. Bake for 20 minutes. Flip pieces over and pour remaining mixture over chicken. Bake an additional 20 minutes.

Ingredients: * 3 cups Cauliflower –Steamed and chopped (6 Green) * 1 cup low fat (3-6 grams fat/oz) shredded Cheddar (1 lean) * 1 cup low fat (3-6 grams fat/oz) shredded Colby Jack (1 lean) * 2 Tbsp Half and half (2 condiments) * 2 Tbsp reduced fat cream cheese (2 condiments) * 1/4 tsp garlic powder (1 condiment) * 1/4 tsp onion powder (1/2 condiment) * 1/4 tsp ground mustard (1/2 condiment) Directions: Steam cook Cauliflower florets for 5-6 min prior to making the sauce. Pre

• 5oz white tuna in water (2/3 lean) • 1 hard boiled egg (1/3 lean) • 50g diced celery (1 green) •108g Iceberg Lettuce (1.5 greens) • 45g sliced tomato (.5 greens) • 1.5T Lite Mayo (1 healthy fat) • 1.5 Oz sliced avocado (1 Healthy fat) • 1/4 tsp salt (1 condiment) • 1/8 tsp black pepper (1 condiment) Drain tuna and combine all ingredients (except peppers). Wrap in lettuce leaves 1 lean, 3 greens, 1 1/2 healthy fats and 3 condiments.

Ingredients: 15 oz tofu 1/2 cup (3.17 oz) cooked frozen riced cauliflower 1/4 cup (.92 oz) cucumber, sliced 1/4 cup (1 oz) radishes, grated 1/4 cup (.88 oz) jalapeño, sliced 1/4 cup (1.32 oz) yellow pepper, grated 1/4 c vinegar 1 tsp sriracha 1 tbsp soy sauce (sub coconut aminos to make GF) Directions: For tofu, cut into cubes and marinade with soy sauce for one hour. Air fry or grill until browned. For pickled veggies, grate the radishes and peppers. Combine with vinegar in

Ingredients 1 ripe banana ½ ripe avocado 1 cup milk (dairy or almond) 1–2 tbsp almond butter or small handful of almonds Ice cubes (optional) Honey (optional)

Looking for a refreshing way to feel lighter, glow brighter, and support your body naturally? This vibrant beet juice is packed with nourishing ingredients that help improve digestion, reduce water retention, gently detox the body, soothe inflammation, and bring life back to dull skin. It’s the perfect wellness sip to start your day or reset your routine. ❤️🥒🍏 🥤 Recipe: • 1 small beet (peeled)• 1/2 cucumber• 1/2 green apple• Juice of 1/2 lemon• 1-inch ginger• 1/2 cup water

Nourish your natural glow with this skin-loving blend of carrot, papaya, and orange. Rich in vitamin C and beta-carotene, it helps support collagen production, hydration, a radiant complexion, and promotes digestion and immune health. Ingredients: • 6 carrots • 1 papaya • 3 oranges Peel, chop, and blend or juice until smooth. Serve fresh for a natural glow boost.

Ingredients: • Cooked beetroot (beet) • Fresh strawberries (you can use frozen) • Dried cranberries • Oats • Almond milk • Honey or agave syrup (optional)

2.66 pounds beef stew chunks ½ cup leeks ¼ tsp red pepper flakes 2 garlic cloves 1 cup diced celery 1 Tbs Worcestershire sauce 1 tsp thyme ½ tsp cayenne ¼ tsp salt ½ tsp pepper 14 ounces low sodium canned diced tomato 4 cups beef broth 2 bay leaves 2.33 pounds zucchini ¼ cup parsley Instructions 1.Place a large saucepan over medium heat. Add in the beef chunks and cook until browned. Remove from the saucepan and set aside in a bowl. 2.In the juices left in the pan from the

Ingredients: 7 oz raw, ground turkey, 85% -94% lean (should yield one 3.75 oz cooked serving) (3/4 lean) 1 oz reduced fat ricotta or 1 oz 2% Reduced Fat Mozzarella Cheese (1/4 Lean) 1/8 tsp garlic powder (1/2 condiment) 1/4 tsp fennel (1/2 condiment) 1 tsp basil (1 condiment) 2 tbsp Walden Farms Marinara Sauce (1 condiment) Light sprinkle of Parmesan cheese (optional) Directions: Place turkey, ricotta, garlic and seasonings into a mixing bowl. Mix until just combined. Form pa

Ingredients: 1 1/2 lbs boneless skinless chicken breasts, thinly sliced 1 T olive oil 1 C low-fat plain Greek yogurt 1/2 C Chicken Broth 1/2 tsp garlic powder 1/2 tsp Italian seasoning 1/4 C parmesan cheese 1 C spinach, chopped 3-6 slices sun-dried tomatoes 1 T diced garlic or 2-3 cloves Instructions: In a large skillet add olive oil and cook the chicken on medium-high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Rem

INGREDIENTS 1 tsp olive oil (1 healthy fat) 1 garlic clove minced (1 condiment) 9.1 oz chicken breast cut into small strips ~Yields 6 oz cooked (1 leaner) 1/2 cup (2.63 oz) red bell pepper julienned (1 green) 1/2 cup (2.63 oz) green bell pepper julienned (1 green) 1/2 cup (1.99 oz) zucchini spiralized (1 green) 1 tbsp low sodium soy sauce (1 condiment) 1 tsp oyster sauce (1 condiment) Directions: In a small bowl, add soy sauce, oyster sauce. Stir and set aside. In a large wok

Yield: 2 servings Per serving: full lean and green Ingredients: 1 lb (16 oz) raw mahi-mahi (should yield two 7-oz cooked servings) 1 cup (1 small) zucchini with peel, sliced 1 cup (1 medium-large 3” x 2-¾”) red bell pepper, sliced 1 cup (1 medium-large 3” x 2-¾”) yellow bell pepper, sliced ¼ cup Newman's Own® Family Recipe Italian Dressing Directions: Preheat grill to medium heat. Place vegetables in a grill basket. Grill 10 minutes or until al dente (tender-crisp), turning o