• 1 Leaner
• 1 Healthy Fat
• 3 Green
• 3 Condiments

A complete Lean & Green meal, this NEW recipe features slow cooked chicken breasts with fajita seasonings, sliced peppers, and lime juice served with simple 3-ingredient cauliflower tortillas and your favorite fajita toppings. Make it, share it, freeze leftovers! (1 Leaner, 1 Healthy Fat, 3 Green, 3 Condiments per serving)
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Ingredients:

• Chicken Fajitas
• 2 lbs. chicken breast, sliced into 1-inch by 3-inch strips
• 2 tsp chili powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• 6 tsp lime juice
• 1½ cups red bell pepper, sliced
• 1½ cups green bell pepper, sliced
• 1 cup scallions, chopped into 1-inch pieces
• 2 cloves garlic, sliced
• Cauliflower Tortillas
• 5 cups riced cauliflower
• 3 large eggs
• ¼ tsp salt

Toppings:

• ½ cup reduced-fat shredded cheddar cheese
• 6 oz. low-fat plain Greek yogurt
• 1 avocado, sliced (about 6 oz. sliced avocado)
• 6 lime wedges

Directions:

1. Toss the chicken strips with the chili powder, smoked paprika, onion powder and lime juice.
2. Place the chicken strips into the slow cooker. Add the red pepper, green pepper, scallions, and garlic. Toss until combined.
3. Cover and cook on high for 4 to 6 hours.
4. For the Cauliflower Tortillas:
5. Spread the cauliflower on a baking sheet lined with parchment paper and bake at 425⁰F for 30 minutes until golden brown. Remove from oven and allow to cool.
6. In a kitchen towel, squeeze the cauliflower to remove excess moisture. Mix the cauliflower with the eggs and salt.
7. Using a 1/3 cup measure, spread the cauliflower mixture into 6, (6-inch) rounds on the parchment lined sheet pan. Bake at 400⁰F for 8 minutes.
8. To serve, fill each cauliflower tortilla with 6 ounces of chicken strips and ½ cup of pepper strips. Top each with 4 teaspoons shredded cheddar, 1 ounce Greek yogurt and 1 ounce avocado slices. Serve 1 tortilla per person with a wedge of lime for squeezing.

The post Slow Cooker Chicken Fajitas with Cauliflower Tortillas appeared first on Optavia Recipes.

PER SERVING:

Are you tired of the same old boring meal options? Then try our Lean and Green Philly Cheesesteak Stuffed Peppers recipe! This delicious and nutritious dish is the perfect way to switch up your meal routine while still maintaining your healthy eating habits.

By using palmini spaghetti as the base and stuffing it inside juicy bell peppers, you’ll enjoy the classic taste of a Philly cheesesteak in a healthier, low-carb form. Whether you’re trying to maintain a healthy weight, follow a specific diet, or simply looking for a tasty meal option, our Lean and Green Philly Cheesesteak Stuffed Peppers are sure to satisfy. So grab your apron and let’s get cooking!

Lean & Green Philly Cheesesteak Stuffed Peppers

Ingredients:

• 4 medium green bell peppers
• 1 cup diced yellow onion 
• 2 garlic cloves, minced 
• 1/4 cup low-sodium beef broth 
• 6 oz sliced baby bella mushrooms 
• 1 lb thinly shaved, deli roast beef 
• 4 Tbsp low-fat cream cheese 
• 4 1 oz slices of reduced-fat provolone cheese

YIELD:

• 4 SERVINGS
• 12 BELL PEPPER HALVES PER SERVING 
• TOTAL TIME 30 MINUTES 

Lean & Green Philly Cheesesteak Stuffed Peppers

Directions:

1. Preheat oven to 400°F 
2. Slice peppers in half lengthwise, remove ribs and seeds, and set aside.
3. In a large skillet, sauté the onions and garlic in broth over medium-high heat for about 5 minutes or until the onions are translucent. Add the mushrooms, and continue to cook until the mushrooms are tender. 
4. Mix in the roast beef and heat through, about 3 to 5 minutes. Remove the skillet from heat, and stir in cream cheese. 
5. Line the inside of each bell pepper with a quarter slice of cheese. Next, fill each pepper with an eighth of the roast beef mixture, then top with another quarter slice of cheese. Repeat for remaining bell pepper halves. Bake for 15 to 20 minutes until the peppers are tender and the cheese on top is melted and bubbly.

The post Lean & Green Philly Cheesesteak Stuffed Peppers appeared first on Optavia Recipes.

To make this recipe, you will need 13-14 oz. of chicken breast yielding 9oz. of cooked chicken, or 18 oz. of raw chicken breast if you do not want to use any cheese; this should result in 12 oz. of cooked chicken . Lastly, if desired, Kraft 2% Mexican Cheese can be used as a garnish for the soup (optional).

Craving American food but don’t want the extra calories? Try this light and healthy Crock Pot Chicken Taco Soup recipe! It’s 100% delicious lean and green recipe and on plan, so you can enjoy it without any worry.

LEAN & GREEN CROCK POT CHICKEN TACO SOUP

INGREDIENTS

• 2 cup Low Sodium Chicken Broth
• 2 cup Water
• 1 cup Rotel Diced Tomatoes with green chilies
• 1 tsp Reduced Sodium Taco Seasoning Mix
• 1/2 tsp Cumin
• 1/4 tsp Chili Powder
• 1 small Garlic Cloves minced
• 13-14 oz Boneless Skinless Chicken Breast
• 2 cup Green Cabbage chopped
• 2 oz Reduced-Fat Mexican Cheese Blend

LEAN & GREEN CROCK POT CHICKEN TACO SOUP

INSTRUCTIONS

1. In a crockpot, mix chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder garlic and chicken. Set it to cook on low for 6-8 hours or high for 3-4 hours.
2. To prepare, shred chicken breast in the crockpot. Serve soup in bowls and top with cheese (optional).

The post LEAN & GREEN CROCK POT CHICKEN TACO SOUP appeared first on Optavia Recipes.

If you’re looking for a delicious and easy appetizer, this Stuffed Eggplant with Cauliflower Rice & Shrimp recipe is perfect. Our family can’t get enough of it!

Do you wish you could eat American food every day? Make this low-calorie, delicious Stuffed Eggplant with Cauliflower Rice & Shrimp dish to give you and your family a hearty American meal that is healthy, on track, and satisfying!

LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP

INGREDIENTS

• 2 medium Eggplant
• 1/2 tsp Salt divided
• 21/2 tbsp Extra Virgin Olive Oil divided
• 13/4 lbs Raw Shrimp
• 1/8 tsp Black Pepper
• 2 cup Frozen Riced Cauliflower
• 3 stalk Scallions minced
• 1/2 cup Low-fat Greek Yogurt
• 1/2 cup Parmesan Cheese grated

LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP

INSTRUCTIONS

1. Preheat oven to 450*F.
2. Cut the eggplants into 8 rounds that are 1.5 to 3 inches big. Carve out the center of the rounds so that you have “cups” with rims and bottoms that are only 0.5 inches thick . Put the chopped flesh aside in a bowl.
3. Season with 1/4 teaspoon salt (optional), and roast at 450°F for 18 minutes, or until half-cooked. Set aside to cool after cooking.
4. Prepare the stuffing while the eggplant is cooking by dusting the shrimp with extra salt and black pepper.
5. In a non-stick skillet, heat 1 tablespoon of oil and stir-fry the shrimp (peeled and deveined) until they are pink on the outside. Then remove them from the skillet and set them aside.
6. In a separate skillet, heat the oil and add in the eggplant flesh with the cauliflower “rice.” Stir-fry over medium-high heat until tender, for about two minutes. After that, add in the scallions and continue to stir fry for one more minute.
7. Bake at 450*F for 10-15 minutes or until heated through.

The post LEAN & GREEN STUFFED EGGPLANT WITH CAULIFLOWER RICE & SHRIMP appeared first on Optavia Recipes.

You may still enjoy those troop thin mint cookies that we all know and adore; but with this Thin Mint Cookies fueling hack, you may have that pleasure without the extra calories!

NOTE: The recipe does not state whether you may use unsweetened almond or cashew milk, but not both. Use the type of milk that you prefer.

LEAN & GREEN THIN MINT COOKIES

INGREDIENTS

• 2 sachet OPTAVIA Essential Decadent Double Chocolate Brownie
• 2 bar OPTAVIA Essential Chocolate Mint Cookie Crisp Bars
• 1 tbsp Liquid Egg Substitute
• 2 tbsp Unsweetened Almond Milk (optional)*
• 2 tbsp Cashew Milk (optional)*
• 1/4 tsp Mint Extract

LEAN & GREEN THIN MINT COOKIES

INSTRUCTIONS

1. Preheat oven to 350*F.
2. Heat Chocolate Mint Cookie Crisp Bars in the microwave for 15 to 20 seconds, or until softened.
3. In a small mixing dish, combine Decadent Double Chocolate Brownies, liquid egg substitute, unsweetened almond or cashew milk, and mint extract. Microwave crunch bars should be broken up (they will break apart into little pieces).
4. Place mixture into eight, cookie-shaped pieces onto a parchment-lined baking sheet.
5. Bake until the food is firm to touch, for 12-15 minutes.

The post LEAN & GREEN THIN MINT COOKIES appeared first on Optavia Recipes.

This delicious Cheeseburger Soup will satisfy your cheeseburger cravings! It’s got all of the components of a standard burger, minus the bun, in a hearty and tasty soup.

Could you enjoy American cuisine at every meal if you could? You’ll be able to make a delicious and low-calorie Cheeseburger Soup by following the instructions in this skinny and green Cheeseburger Soup recipe!

LEAN & GREEN CHEESEBURGER SOUP

INGREDIENTS

• 1 lbs Lean Ground Beef
• 1/4 cup Onion chopped
• 3/4 cup Celery diced
• 1 (14.5oz) can Tomatoes diced
• 3 cup Low Sodium Chicken Broth
• 2 tsp Worcestershire Sauce
• 1 tsp Dried Parsley
• 1/4 tsp Salt (optional)*
• 1/4 tsp Black Pepper
• 7 cup Baby Spinach
• 4 oz Reduced-Fat Cheddar Cheese shredded

LEAN & GREEN CHEESEBURGER SOUP

INSTRUCTIONS

1. While beef is cooking in a large soup pot, add the onion and celery. Once those have cooked until tender, remove from heat and get rid of any excess liquids.
2. Mix in the tomatoes, broth, Worcestershire sauce, parsley, salt and pepper. Put a lid on it and let it simmer at low heat for 20 minutes.
3. Once the spinach has been added, cook until it wilts. This should take 1-3 minutes. To finish, top each serving with one ounce of cheddar cheese.

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