• 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.

• 1 Fueling (2 servings)

If you’re looking for a tasty and nutritious snack, try the Optavia Honey Mustard Crunchers recipe! These crispy and flavorful snack bites are made with protein-packed chicken, almond flour, and a sweet and tangy honey mustard coating. With just a few simple ingredients and easy instructions, you can whip up a batch of these delicious snacks in no time. Perfect for an afternoon pick-me-up or a game day snack, these Honey Mustard Crunchers are sure to satisfy your cravings.

Time:

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Honey Mustard Cruncher Hack

Ingredients:

• 1 packet of Optavia Chicken Flavored Broth
• 1/2 cup of Almond Flour
• 1/2 tsp of Baking Powder
• 1/4 tsp of Garlic Powder
• 1/4 tsp of Onion Powder
• 1/4 tsp of Paprika
• 1/4 tsp of Salt
• 1/4 tsp of Black Pepper
• 4 tbsp of Water
• 4 tbsp of Optavia Honey Mustard Dressing
• 1/2 lb of Boneless, Skinless Chicken Breast

Honey Mustard Cruncher Hack

Instructions:

1. Preheat your oven to 400°F.
2. Cut the chicken breast into 1-inch pieces and set aside.
3. In a large mixing bowl, whisk together the Optavia Chicken Flavored Broth, almond flour, baking powder, garlic powder, onion powder, paprika, salt, and black pepper.
4. Add the water and stir until the mixture is smooth and well combined.
5. Dip each chicken piece into the batter, shaking off any excess.
6. Place the chicken pieces on a baking sheet lined with parchment paper.
7. Bake in the oven for 20-25 minutes or until the chicken is golden brown and cooked through.
8. Remove from the oven and let cool for a few minutes.
9. Drizzle the Honey Mustard Dressing over the chicken pieces and serve immediately.

Enjoy your Optavia Honey Mustard Crunchers as a delicious and nutritious snack!

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Looking for a quick and delicious lunch idea? Try the Optavia Waffled Tuna Melt recipe! This savory and satisfying dish combines protein-packed tuna with gooey melted cheese, all sandwiched between two crispy waffles. With just a few simple ingredients and a waffle maker, you can create a tasty meal that’s perfect for a busy day. Give it a try and see how easy it is to make a nutritious and delicious lunch in no time!

YIELD:

• Servings: 4 SERVINGS
• Difficulty: Easy

Optavia Waffled Tuna Melt

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

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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

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Lean and Green Seafood Stew

Ingredients:

• 8 tsp olive oil
• ¼ tsp red pepper flakes
• ½ cup scallions, cut into 1-inch pieces
• 1 cup diced fennel
• 1 cup diced green bell pepper
• 1, (28-oz.) can diced tomatoes
• ½ lb. shrimp, half lengthwise
• ½ lb. bay scallops
• ½ lb. tilapia, diced
• 1½ tsp salt
• ½ tsp ground black pepper
• ½ lb. lump crabmeat
• ½ cup fresh basil, cut into fine strips

Lean and Green Seafood Stew

Directions:

1. In a saucepan, sweat the red pepper flakes in the olive oil for about 30 seconds.
2. Add the scallions, fennel, and green pepper, and continue to sweat for about 3 to 4 minutes over moderate heat.
3. Add the tomatoes, including the juice, and bring to a boil.
4. Simmer for about 8 minutes until all vegetables are tender.
5. Combine the halved shrimp and diced tilapia with the scallops in a bowl and season with salt and pepper; mix very carefully.
6. Add the seasoned seafood to the simmering tomatoes, bring to a near boil, and cook gently for 3 to 4 minutes.
7. Add the crabmeat and basil, stir very carefully, and heat through.
8. Divide stew into 4 equal portions (about 2 cups per serving), garnish with basil leaves, and serve hot.

Nutrition Facts Per Serving: 340 calories, 42g protein, 16g carbohydrate, 11g fat

The post Lean and Green Seafood Stew 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.

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-

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Satisfy your Mexican food cravings with this Lean and Green – Green Chile and Chicken Enchilada Casserole recipe. This dish packs in the flavor with tender chicken, tangy green chiles, and melty cheese, all baked to perfection in a savory sauce.

Perfect for a family dinner or a meal prep option, this casserole is a healthy and delicious way to enjoy the flavors of enchiladas without the added guilt. So gather your ingredients and get ready to savor this satisfying dish!

Lean and Green – Green Chile and Chicken Enchilada

Ingredients

• 2 1/4 pounds boneless, skinless chicken breasts, trimmed and cut in half lengthwise into two pieces
• 1 1⁄2 cups mild or medium green chile enchilada sauce
• 2 cups whole roasted and peeled green 
• 4 oz. reduced-fat cream cheese, room temperature
• 1/2 cup low-fat plain greek yogurt
• 1 2/3 cups grated low-fat mozzarella

Lean and Green – Green Chile and Chicken Enchilada

Instructions

1. Preheat the oven to 375 F/190 C. Sprays a 9-inch x 13-inch casserole dish with non-stick spray.
2. Trim visible fat from chicken breasts and cut each one in half lengthwise. Put the chicken into a small shallow pan, cover with water, and simmer over low heat until the chicken is done, about 15 minutes. Drain chicken into a colander in the sink.
3. Remove to a cutting board to cool.
4. Put the enchilada sauce into a small saucepan and simmer over low heat until the sauce has thickened and reduced by about 20 minutes. Turn off the heat and stir in the cream cheese and Greek yogurt.
5. Drain the can of whole green chiles into the colander and let them drain for a few minutes. Then one at a time, use your fingers to split the chiles open and remove the seeds, piling them into two piles so you can make two equal layers in the casserole. (If chiles still seem wet, you can blot them with a paper towel)
6. When the chicken is cool enough to handle, shred it apart into bite-sized pieces.
7. Layer half the green chiles into the bottom of the casserole dish. Over that, make a layer of half the chicken, half the sauce, and half of the grated cheese. Make another layer each of green chiles, chicken, sauce, and cheese. Bake uncovered for about 40 minutes. Let sit for about 5 minutes before cutting. Serve hot.

Serving size: 6 serving

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