Grandma Pats Ambrosia Salad

 2 small boxes Pistachio pudding
20 oz. can crushed pineapple (don't drain)
29 oz. can mandarin oranges
29 oz. can diced peaches
10 oz. bag mini marshmallows
16 oz. tub cool whip
1 cup chopped pecans
1 cup toasted coconut

Mix pistachio pudding into the crushed pineapple. add remaining ingredients.  Chill, best if done the day before serving so pudding can set.  

Lion house rolls

• 2 cups warm water
• 2/3 cup instant nonfat dry milk 
• 2 Tablespoons active dry yeast
• 1/4 cup sugar
• 2 teaspoons salt
• 1/3 cup butter softened 
• 1 large egg
• 5 to 5 1/2 cups all-purpose flour (bread flour can be used if you have it on hand and will make for a lighter roll)
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1. In the large bowl of an electric mixer or in a separate glass bowl, combine the water and the milk powder and stir so the milk dissolves.
2. Add the yeast to this mixture while water and milk is still warm. Let the yeast proof for a couple of minutes. Next, add the sugar, salt, butter, egg and 2 cups of the flour. Mix on low speed of mixer until ingredients are wet, then turn to medium speed and mix for 2 minutes. Stop the mixer and add 3 more cups of flour (now 5 cups total added so far) then mix on low speed until the ingredients are wet, then turn mixer on medium speed and mix for 2 minutes to knead. The dough will be getting stiffer.
3. Add up to 1/2 cup of flour. You might not need to add it all just slowly add it until the dough starts to pull away from the sides of the bowl if using a mixer. This can be done by hand as well. The dough should be soft, not overly sticky, and not too stiff. Scrape the dough off the sides of the bowl and pour approximately one tablespoon of vegetable oil all around the sides of the bowl. Turn the dough over in the bowl so it is covered with the oil. This helps prevent the dough from drying out. Cover with a kitchen towel or plastic wrap and allow to rise in a warm place until double in size.
4. Sprinkle counter with flour and put the dough on the flour.  
5. Divide dough into two equal portions. Roll each portion into a rectangle about 11X14 inches and about 1/4 inch thick and brush with melted butter. You then want to cut the rectangle into smaller rectangles that are 2"X4" (a little smaller than a dollar bill). 
6. Roll with the tail of the roll touching the baking sheet and place them on a parchment lined baking pan with the end of the roll resting on the pan. Cover again with a kitchen towel so they don't dry out as they rise. Let rise in a warm place until the rolls are double in size (approx. 1-1 1/2 hours)
7. Bake in a 375-degree oven for 15-20 minutes or until they are lightly browned.  Brush with melted salted butter while hot. Yields 2 to 2 1/2 dozen rolls

Zuppa Toscana Soup - Lean and Green

1 ½ pounds Italian chicken sausage

4 slices turkey Bacon

4 cups cauliflower (cutting florets in half is necessary)

½ cup scallions

4 cloves garlic

4 cups chicken stock

¼ teaspoon salt

¼ teaspoon pepper

2 cups kale

1 ½ cup reduced-fat plain Greek yogurt

3 tablespoons Parmesan cheese

Directions:

In a large pot, cook the turkey bacon until crispy.

Drain any grease, set aside.

Add the sausage, breaking it apart as it cooks.

Once the sausage is browned and crumbled, remove sausage and drain of any grease leaving a Tbsp. to sauté the scallions, add to bacon.

Add the scallions to the pan; sauté until translucent, add garlic, sauté until fragrant. Add the bacon and sausage back into the pot.

Stir in the stock and cauliflower, season with salt and pepper and simmer for about 10 minutes or until cauliflower is tender.

Add kale and yogurt.

Bring to a simmer. (Not a boil).

Top with Parmesan cheese when serving.

4 servings

Each serving has: 1 lean 3 green 3 condiments

Recipe off of Facebook

Spaghetti Squash with Shrimp

2  C. Low-Sodium Chicken Broth

4 Tbsp Light Cream Cheese
12 slices Light Swiss Laughing Cow Cheese Wedges
1 C. Water
1 tsp. Old Bay Seasoning
2 C. Broccoli chopped
4 C. Cooked Spaghetti Squash chopped
28  oz. Cooked Shrimp

Cream together chicken broth, cheeses, water and Old Bay seasoning. Add broccoli and cooked spaghetti squash into the creamy mixture,  mix together. Gently toss in the cooked shrimp.

4 Servings

1 Serving= 1 leanest, 3 greens, 2.5 condiment, 1 healthy fat

Salmon Florentine

 
1/2 cup Green Onions chopped
1 tsp Olive Oil
2 small Garlic Cloves minced
1- 12 oz bag frozen Spinach (chopped, thawed, patted dry)
11/2 cup Cherry Tomatoes chopped
1/4 tsp Crushed Red Pepper Flakes
1/4 tsp Salt
1/4 tsp Black Pepper
1/2 cup Ricotta Cheese
4-5 1/2 oz Salmon

Preheat oven to 350*. Place salmon fillets on a lightly greased baking sheet.  In a skillet, cook onions in oil until they begin to soften, about 2 minutes.  Add garlic, and cook 1 minute more. Add the spinach, chopped cherry tomatoes, crushed red pepper flakes, salt and pepper. Cook, stirring for 2 minutes.  Remove from heat, and let cool 10 minutes. Stir in the ricotta cheese (part-skim)

Place a quarter of the spinach mixture on top of each salmon fillet. Bake for 15 minutes.

4 Servings

1 Serving= 1 lean, 3 green, 3 condiment

Philly Cheese Steak Skillet -Lean and Green

1 1/2 lbs. steak, cubed
1/2 C. scallions
2 C. red/yellow pepper
1 C. green pepper
1 garlic clove
2 tsp. ginger
1 Tbls. soy sauce
1 Tbsp. Worcestershire sauce
1 Tbls. siracha
3 Tbls. reduced fat ketchup
1 1/2 C. low fat provolone cheese

Brown steak in skillet.  Remove from pan, add onions and peppers (add water as needed) brown, remove and add to beef.  Add garlic, ginger, soy sauce, Worcestershire sauce, siracha, and ketchup.  Simmer 5 minutes.  Add steak and vegetables back to skillet.  Top with cheese.  Place in oven for 5 minutes, turn onto broil and cook additional 3 minutes.  

5 Servings

Each Serving= 1 lean, 1 1/2 green, 3 condiment

Green Chili, Chicken and Cauliflower Casserole - Lean and Green

2  lbs. chicken, shredded

24 ounces (2 bags) frozen cauliflower rice
1- 10 oz can green chili enchilada sauce
4 poblano peppers, roasted, diced

5-8 pieces of diced jalapeños (I use jarred) 
4 oz. reduced fat cream cheese, softened
1 C. low fat plain Greek yogurt
2 C. low fat mozzarella, grated

Preheat oven to 375.  Spray a 9*13 casserole dish.  Place poblano peppers in oven immediately when you turn it on to preheat and cook for 15 minutes.  Meanwhile place cream cheese in a bowl and put in microwave for 40 seconds.  Add yogurt, diced jalapeños and enchilada sauce to cream cheese and stir. Steam the cauliflower in the bag in microwave for 4 minutes, then place in pan.  When poblanos are cooked remove seeds and dice them.  Add the creamy enchilada mix, cheese, poblanos and shredded chicken to the pan.  Stir everything together and bake uncovered for 45 minutes.  Let sit 5 minutes.  

6 portions
Each portion = 1 leaner, 3 green, 3 condiments, 1 healthy fat

Chicken Parmesan - Keto Friendly

 2 Large Chicken Breasts
1 Egg
1 C. grated parmesan Cheese
1 tsp. dried garlic
1 tsp. dried onion powder
1 tsp. dried oregano
1 tsp. dried parsley
1 tsp. dried basil
1 tsp. pepper
1/2 tsp. salt
1 C. marina Sauce
6 oz. shredded mozzarella

Preheat oven to 400*, line a pan with foil and spray.  Beat the egg in one bowl.  In another combine parmesan cheese and spices.  Cut each piece of chicken in half and then half it length wise, for a total of 8 flat pieces.  dip each piece into egg and than cheese, coating both sides.  Place on prepared pan.  Bake for 19 minutes.  Top each piece with sauce and shredded mozzarella, bake an additional 8 minutes.  

Instant Pot Loaded Potato Soup

 5 pounds potatoes, peeled, quartered
6 cups chicken broth
1/2 onion, finely chopped
4 Tbls butter
1/3 C. cream cheese
1/3 C. sour cream
2 cups shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper
1-2 cups half and half
1 C. real bacon bits
1 bunch Green onion, chopped

Cut each potato in chunks add to pot.  Add minced onion, and pour in enough chicken broth to cover potatoes.  Seal the pot and cook on manual for 10 minutes.  It will take about 16 minutes to  come to pressure.  Once the timer goes off, turn the valve from sealing to venting to release the pressure.  Remove the lid and gently mash the potatoes, leaving some chunks.  Add butter, cream cheese, sour cream, cheddar cheese, salt and pepper.  Blend  to creamy consistency.  Add 1/2 & 1/2 to the soup, and stir to obtain desired consistency.  Add bacon bits to microwave bowl and cook for 1 minute to crisp up, add to soup along with green onions.  Serve.

Creamy cilantro lime chicken

1.5 pounds chicken tenders
1onion chopped
2 Tbls. Garlic minced
3 Cups chicken broth
1 Tbls. Italian herb paste
2 Tbls. Cilantro paste
6 Tbls. Lime juice
1.5 cups heavy whipping cream
Salt and pepper to taste
Wondra flour to thicken
1 lb. Wide egg noodles.

In a large skillet heat oil. Cook chicken for eight minutes flipping halfway through. Take out of pan and set aside. In the same pan cook garlic and onion until tender. Add Italian paste, cilantro paste, chicken broth, salt and pepper, lime, and Wondra flour, cook down. Add cream and stir til thickened. Re-add chicken back into cream mixture and cook a couple more minutes. Serve over buttered egg noodles.