Indonesian Chicken
*recipe modified from Grandma Smittenaar’s to be a lean and green
2 1/2 lbs. chicken, cooked and diced
2 1/2 Tbsp. Butter
1/2 tsp. Cumin
1/4 tsp. turmeric
1 tsp. garlic powder
1/2 tsp. Coriander, ground
3 Tbsp. lemon juice
3 Tbsp. Soy sauce
Put everything in the skillet and simmer for 15-20 minutes. Serve over 1/2 cup of riced cauliflower, 1 cup of broccoli, and 1 Tbsp. Reduced fat Parmesan cheese.
Counts for 5 servings. 1 leaner, 3 green, and 1 added healthy fat
Waffled Tuna Melt
1 leanest - 3 green - 2 healthy fat - 2 condiment (per serving)
4 servings
Ingredients:
• ¼ tsp ground black pepper
• 18-oz. canned tuna, packed in water
• 2 cups minced celery
• Cooking spray
• 3 large eggs
• ½ cup low-fat cream cheese, at room temperature
• ¼ cup ranch dressing
• ½ cup reduced-fat cheddar cheese
• 6 cups romaine lettuce, cut into ¼ -inch strips
• ½ tsp salt
• 8 scallions, minced
Directions:
1. Drain the tuna from its water.
2. In a mixing bowl, combine the cream cheese and eggs with a whisk and mix until thoroughly combined.
3. Combine the tuna with the egg-cream cheese mix and stir in the celery, scallions, salt, pepper and cheese.
4. Preheat a waffle iron and spray both sides with the cooking spray.
5. Put an adequate amount of the tuna mix on your waffle iron (the amount may vary depending on the waffle iron's size), and cook until golden brown for about 15 minutes.
6. Once done remove the tuna waffles from the waffle iron and place on a wire rack.
7. Repeat until the mixture is used up.
8. Combine the lettuce with the ranch dressing and divide evenly onto four plates. Top with each plate with an equal number of tuna waffles.
(Made with sides of kielbasa, green beans, and sauerkraut. Made for a great Easter dinner!)
Ingredients
4 cups (13.2 oz) cauliflower (7 1/2 green)
4 tbsp light cream cheese (4 condiments)
8 tbsp 2% Greek yogurt (4 condiment)
1/4 cup (.88 oz) minced green onions (1/2 green)
4 tbsp freshly grated Parmesan cheese (4 condiments)
4 oz slices turkey bacon (1 lean)
4 oz reduced-fat sharp cheddar cheese (1 lean)
Instructions:
1. Preheat oven to 350F/180C.
2. Cut out stem and core from cauliflower, and cut into small pieces.
3.Cook in large pot of boiling salted water until cauliflower is tender, but not overly soft. Drain well and mash with potato masher, leaving some chunks. Mix in cream cheese, yogurt, green onion, Parmesan, and 3/4 of the crumbled bacon.
4.Spread evenly in a medium-sized glass casserole dish. Sprinkle with cheddar cheese and reserved bacon.
5. Bake 30-35 minutes, or until hot and bubbly.
Recipe yields 4 servings, per serving:
½ Lean | 2 Green |3 condiments
INGREDIENTS
DIRECTIONS
NOTE:
You may substitute an equal amount of sliced cucumber or a cup of kimchi instead of the dill pickles.
Per serving:
https://www.littlehomeinthemaking.com/sourdough-applesauce-muffins-using-discard/
These tender sourdough applesauce muffins are the perfect breakfast or snack! Made from sourdough discard, they are the perfect way to avoid wasting any excess sourdough starter. Freezer friendly and perfect for school lunches, you'll want to make these easy sourdough muffins again and again!
Storage Tips:
Once the muffins are completely cooled, you can store them in an airtight container at room temperature for 2 days, or in the fridge for up to one week.
For Freezing:
To freeze the muffins, cool them completely and wrap individually in plastic wrap. Place the muffins in a large freezer bag, remove the excess air, and label it. Place in the freezer and thaw completely before serving. Use within 1 month.
Nutrition information is an estimate only.
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