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