Breakfast "pizza"

This came together quickly and made a really satisfying lunch! 

Aunt LoLo's Breakfast "pizza"

Ingredients:

1 cup (100 g.) cauliflower, diced or grated (2 greens)

1 egg (1/3 lean)

2 oz. low fat mozarella, shredded (1/3 lean)

2 oz ham, chopped (1/3 lean)

In a cast iron skillet, stir fry the diced cauliflower until dry and just golden. Dump into a heat-resistant mixing bowl. Add 1 egg and stir to combine.  

Spray pan with Pam and dump your batter in. Spread it around until it is approximately 9" across. Cook over medium heat until cooked through, flipping it once. 

Remove to a plate, top with cheese and ham, and microwave 30-60 seconds, until cheese is melted. 

Enjoy! Serve with 1 cup of romaine lettuce to round out a balanced lean and green meal. 

Turkey "Pasta" Casserole

This meal was what happened when I wanted to do a simple pasta bake for the family...while still being able to stick to my low-carb meal plans. Turns out, cauliflower is an incredible substitute for most starches - noodles, breads, rice, mashed potatoes, etc. There are a lot of ways to prepare it, and each more delicious than the last!

To chop the cauliflower quickly, with zero mess, I used my Vitamix blender. I filled the canister half full of cauliflower, topped it off with water, pushed it to medium speed, and turned it off nearly immediately. The result was finely diced cauliflower that cooked quickly in my sauce.

Enjoy!

Aunt LoLo's Turkey "Pasta" Casserole
Serves 6
(Each serving equals 1 Lean, 3 Green, .33 Condiments)

Ingredients:
24 oz. ground turkey (measured AFTER cooking and draining) (4 Lean)
29 oz. canned tomatoes with their juice, pureed (6.5 Green)
8 oz. low-fat mozzarella cheese (2 lean)
20.25 oz. cauliflower, finely chopped (11.5 green)
4 wedges Lite Laughing Cow Cheese (4 healthy fats)
Salt & Pepper to Taste
1 tsp. smoked paprika (1 condiment)
1 tsp. granulated garlic (1 condiment)

1. In a skillet, brown your turkey. Drain and measure out what you need for your casserole. Set any extra aside for another meal.

2. Return meat to the pan, add your pureed tomatoes, cauliflower, salt, pepper, smoked paprika, and granulated garlic.

3. Cook over low heat until the flavors are well blended, about 20-30 minutes.

4. Add your Laughing Cow cheese and stir to combine.

5. Sprinkle with mozzarella, cover, and cook on low until the cheese is melted. (Optional - stir the cheese in, if you like.)

Enjoy!

PS - I told my kids this was Pizza Soup, and they enjoyed it quite a bit. *Grin*

Chinese five spice pulled pork

Inspired by a recent obsession into all things kamado (a type of ceramic charcoal grill), I put together an Asian-fusion pulled pork tonight in the crockpot. The results were delicious- moist, flavorful, and delicious. Enjoy! 

(This recipe works as a lean in a low-carb diet. I added no sugar to the rub. I added a large Caesar salad on the side to make it a complete Lean and Green meal.) 

I used a "Crock-Pot Pork Roast." Not entirely sure what made it different, other than some slow cooker-specific directions on the back. 

Aunt LoLo's Chinese Five Spice Pulled Pork

Ingredients:

1 medium sized pork roast

1/4 cup Chinese five spice powder (mine was a blend of orange, clove, cinnamon, anise, and ginger)

Salt, to taste

Place your roast in the cooker and dump your seasoning on. Use your hands to pat the rub into the meat, covering all sides. If you have a rack for your cooker, put the meat on a rack. Add 1" of water to the pot and cook on high 4-6 hours (6 if frozen), until it is fall-apart tender. 

Remove to large bowl and shred with two fork. Season to taste with salt. 

Serve with rice and/or veggies. 

Enjoy! 

Summer squash with cottage cheese tomato sauce

I am not sure really what to call this. Hearty, toothsome, savory, cheesy, healthy, comfort food. All of the above? 

If you are doing a Medifast program, this counts as a complete lean and green meal. 

Ingredients: 

1 cup diced summer squash (2 greens)

1/2 cup diced tomato (1 green)

1 cup low fat cottage cheese (2/3 lean)

1 egg (1/3 lean)

Salt and pepper

Spray a large nonstick skillet with Pam, and sautée your squash with a little salt and pepper. Remove to a bowl when done. 

In the same pan, combine your tomatoes, cottage cheese, and egg. Stir to combine. Continue to stir occasionally, until the cheese is melted, then continue to cook until the sauce has thickened to the consistency you want. 

Pour your sauce over your squash, and enjoy! 

Faux "Lo Mein" with Mushrooms and Pork

In an effort to be a little healthier, I am embarking on a 6 week weight loss challenge. Cash prizes for everyone who meets their goal...well, that's more than a little bit of incentive for me to really be good for a few weeks! My goal isn't huge, and I'm feeling really good about this!

Part of my plan is to limit my carbohydrate intake. (Meaning - where I used to eat homemade bread with Nutella three times a day, I will now replace some of those meals with loads of veggies and some lean protein. See? I'm an adult!)

Tonight's recipe was inspired by this one, at Sandy's Kitchen. I thought the results were really tasty (and so did the baby! The cheeky little beggar wouldn't leave my side and begged bite after bite of my "noodles").

Faux "Lo Mein" with Mushrooms and Pork

(Medifast Green & Lean Friendly)

Ingredients: 

1 cup shredded cooked spaghetti squash 

1/2 cup diced fresh mushrooms

1 clove garlic, sliced

2 tsp. soy sauce

5 oz. pork loin, fat trimmed, and sliced

1 tsp. oil

Salt & Pepper to taste

In a non-stick, heat your oil over medium-high heat until hot, then add your garlic. Stirfry for just a moment, then throw in your spaghetti squash and mushrooms. Continue to cook and stir constantly until the mushrooms are starting to get soft and the squash is heated through, about 5 minutes. Add your soy sauce and stir to combine. 

Remove your veggie mixture to a bowl, then cook your pork loin, sprinkled with salt and pepper, until cooked through. 

Top your veggie mixture with your cooked pork loin, and enjoy!