• 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)
For this Lean & Green recipe and many more, Visit our website. You can even browse recipes based on dietary needs, protein preference and cooking time!

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.

• 1 Lean
• 3 Greens,
• 2.6 Condiments

If you’re on the lookout for a quick and easy dinner recipe that is both healthy and delicious, look no further than the Lean and Green Cheesy Taco Vegetable Skillet. This one-pan meal is loaded with nutritious vegetables, lean protein, and gooey melted cheese, making it a filling and flavorful dinner that the whole family will love. Best of all, it can be prepared in just 30 minutes from start to finish, making it an ideal meal for busy weeknights when time is limited. So, let’s get ready to enjoy a healthy and scrumptious dinner tonight with this easy-to-follow recipe!

Lean and Green Cheesy Taco Vegetable Skillet

Ingredients:

• 14 oz Jean 93% ground beef-10 oz cooked (2 Leans)
• 1 cup assorted bell peppers, chopped (2 Greens)
• 10 oz can Rotel diced tomatoes with green chilles, do not drain (2 1/2 Greens)
• 3/4 cup zucchini, chopped (1 1/2 Greens)
• 3 cups baby kole or spinach, chopped (3 Greens)
• 1 tbsp plus 1 tsp toco seasoning (8 Condiments)
• 1 cup 2% reduced fat cheddar cheese (1 Lean) Green onions to garnish

Cheesy Taco Vegetable Skillet

Directions:

1. Heat a large skillet over medium-high heat. Add ground beef and cook until browned, breaking it up into small pieces with a spatula. Drain off any excess fat.
2. Add chopped bell peppers, diced tomatoes with green chiles, chopped zucchini, and chopped kale to the skillet with the beef. Stir everything together.
3. Sprinkle taco seasoning over the top of the mixture and stir again. Cook for about 5 minutes, or until the kale is fully wilted.
4. Sprinkle shredded cheddar cheese over the top of the skillet. Cover the skillet with a lid or aluminum foil and let the cheese melt, or transfer the mixture to a 9-inch pie dish and bake at 350 degrees F for about 5 minutes, until the cheese is melted and bubbly.

Serve hot, dividing the skillet into 3 equal portions (about 1 1/3 cups per serving).

The post Lean and Green Cheesy Taco Vegetable Skillet appeared first on Optavia Recipes.

• 1 Fueling 
• 3 Green 
• 1 Healthy Fat 
• 3 Condiments 
• Yield: 2 Servings
• Total Time: 40 Min

Are you looking for a delicious and healthy twist on traditional holiday stuffing? Look no further than the Lean and Green Cauliflower & Biscuit Stuffing! This unique recipe features cauliflower as a healthy substitute for bread and is packed with nutritious vegetables and savory spices. Best of all, it’s a perfect dish for those following a low-carb or keto diet, as it’s low in carbohydrates and high in healthy fats. With its warm and comforting flavors, this dish is sure to become a new holiday favorite for your family and friends. So let’s get started on this delicious and nutritious recipe!

Lean and Green Cauliflower & Biscuit Stuffing

Ingredients:

• 2 sachets OPTAVIA Select Buttermilk Cheddar Herb Biscuit 
• 2/3 cup cold water 
• Cooking spray
• 1 Tbsp unsalted butter
• 1 cup chopped celery
• 1/3 cup diced yellow onion
• 1 clove garlic
• 4 cups cauliflower, roughly chopped
• 1 cup chopped mushrooms
• 2 tsp poultry seasoning
• 1⁄2 tsp salt
• ¼  tsp pepper
• 1⁄2 cup chicken broth

Lean and Green Cauliflower & Biscuit Stuffing

Directions:

• Preheat oven to 350 “F.
• In a medium-sized bowl, combine Buttermilk Cheddar Herb Biscuits and water. Pour into a lightly greased bread loaf pan and bake until golden brown on the edges, about 18 to 20 minutes. 
• Cut the cooked biscuit into small cubes, and spread it onto a lightly greased baking sheet. Increase oven temperature to 400 “F, and bake until toasted about 10 minutes.
• Meanwhile, melt butter in a large skillet over medium heat. Add celery, onion, and garlic, and cook until soft, about 5 to 7 minutes. 
• Add cauliflower, mushrooms, poultry seasoning, salt, and pepper, and cook until tender, about 8 to 10 minutes.
• Add chicken broth and toasted biscuit cubes, and stir to incorporate. Cook for an additional 1 to 2 minutes.
• Remove from heat, and cover with a lid. Let sit 10 minutes before serving

The post Lean and Green Cauliflower & Biscuit Stuffing appeared first on Optavia Recipes.

If you’re in search of a healthy and easy-to-make breakfast that’s also low in calories, try out this lean and green recipe for pepper egg in a hole. It’s a nutritious spin on the classic egg-in-a-hole dish that uses red bell peppers instead of butter or margarine. The bread is also swapped out with jicama, a low-calorie alternative. For those who enjoy a bit of heat, you can add more jalapeno slices or use fewer if you prefer a milder flavor.

This lean and green Pepper Egg in a Hole recipe is a delicious and healthy American breakfast option that can also be enjoyed for lunch or dinner. It’s a great way to incorporate more veggies into your diet while still enjoying a flavorful and satisfying meal.

Give this recipe a try and enjoy a wholesome meal that fits into any healthy eating plan!

LEAN & GREEN PEPPER EGG IN A HOLE

INSTRUCTIONS

To make this lean and green Pepper Egg in a Hole recipe, follow these instructions:

1. Preheat your oven to 425°F.
2. Cut the red bell peppers into eight rings, each about ¾-inch thick. Remove the seeds and stems from the peppers, and finely mince the remaining flesh. Set the minced pepper aside.
3. Arrange the eight pepper rings on a baking sheet lined with parchment paper.
4. Add 1½ tablespoons of cheese to each pepper ring, and then top each with one tablespoon of the minced pepper. Bake for approximately 10 minutes, or until the cheese is melted.
5. Remove the baking sheet from the oven and carefully crack one whole egg into each pepper ring.
6. Season the eggs with salt and pepper, and sprinkle the remaining cheese over the eggs. Add about one tablespoon of cheese per pepper ring.
7. Bake for eight more minutes, or until the eggs are fully cooked.
8. While the eggs are baking, mix the shredded jicama with the tomatillo salsa and the remaining minced red peppers. Divide the mixture into four portions and arrange each portion on a plate.
9. Serve the Pepper Egg in a Hole hot from the oven with the jicama and salsa mixture on the side.

Enjoy this delicious and healthy breakfast that’s packed with lean and green ingredients!

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Perfect for game-day parties, this NEW Lean and Green Slow Cooker Taco Soup recipe uses a slow cooker to keep meal prep hassle-free – now, that’s what we call a win! 

Serve up this fiesta in a bowl for family, friends or just yourself (leftovers freeze well!).

Lean and Green Slow Cooker Taco Soup

Ingredients:

• 2 lbs. 99% lean ground turkey
• 1 tbsp oil, like avocado oil
• 4 tsp chili powder
• 1 tsp salt
• 3 cups diced zucchini
• 3 cups diced yellow bell pepper
• 4 tbsp sour cream
• 4 tbsp guacamole
• 2 tsp chopped cilantro (optional)

Lean and Green Slow Cooker Taco Soup

Directions:

1. In a large pot over medium high heat, combine the ground turkey and avocado oil. Allow the turkey to brown while breaking it up into small pieces.
2. Once fully cooked, transfer the cooked turkey to a slow cooker along with the chili powder, diced vegetables and enough water to cover the ingredients.
3. Cook on low for 4 to 6 hours or until the vegetables reach the desired tenderness.
4. Ladle 2 1/2 cups of soup into 4 soup bowls and garnish each bowl of soup with 1 tablespoon of sour cream, 1 tablespoon of guacamole, and a ½ teaspoon of cilantro (if desired).

Nutrition Per Serving: 400 calories, 42g protein, 13g carbohydrate, 21g fat

The post Lean and Green Slow Cooker Taco Soup appeared first on Optavia Recipes.

Indulge in a delicious and healthy meal with this Loaded Cauliflower and Buffalo Chicken Casserole Recipe. Made with roasted cauliflower, juicy chicken, and a spicy buffalo sauce, this casserole is a low-carb, gluten-free, and keto-friendly option for satisfying your cravings for comfort food. Perfect for a weeknight dinner or a weekend treat, this casserole is sure to become a new favorite in your recipe collection.

Loaded Cauliflower and Buffalo Chicken Casserole

Ingredients:

• 2 lbs boneless, skinless chicken breasts, cut into 1⁄2 inch cubes
• 8 cups cauliflower florets
• 2 tbsp olive oil
• 1 tsp salt
• 2 tsp ground pepper
• 2 tsp paprika
• 1 tbsp garlic powder
• 4 tbsp hot sauce or buffalo sauce (I use Frank’s)

Loaded Cauliflower and Buffalo Chicken Casserole

Topping:

• 2 cups Fiesta Blend cheese or a mix of cheddar and Monterey jack cheese
• 4 slices Jennie-o Extra Lean turkey bacon, crumbled
• 1 cup diced green onion

Loaded Cauliflower and Buffalo Chicken Casserole

Directions:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cauliflower florets and stir to coat. Scoop the cauliflower into a 9X13 inch baking dish, leaving behind as much of the olive oil/hot sauce mix as possible.
3. Bake the cauliflower for 30-35 minutes, stirring every 10-15 minutes, until cooked through and starting to brown.
4. While the cauliflower is cooking, add the cubed chicken to the bowl with the leftover olive oil/hot sauce mix and stir to coat. Once the cauliflower is fully cooked, remove from the oven. Top the cauliflower with the raw marinated chicken.
5. In a bow mix together the cheese, turkey bacon, and green onion and top the raw chicken with the cheese mix. Return the casserole to the oven and bake for 15 minutes or until the chicken is cooked through and the topping is bubbly.

Serve.

Makes 6 servings-

The post Loaded Cauliflower and Buffalo Chicken Casserole 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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