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and green with 2 condiments no healthy fat required posted by dana fallentine at 2 28 pm 0 comments tuesday march 22 2016 cabbage chicken enchiladas cabbage chicken enchiladas your recipe makes 3 servings each serving provides 1 leaner 3 green 1 condiment 2 5 cups of cabbage 14 ounces shredded chicken i used part of a rotisserie chicken 1 cup chicken broth 1 cup low fat plain greek yogurt 2 7 ounce cans of chopped green chilies 1 4 cup fresh cilantro 1 8 teaspoon salt 1 8 teaspoon pepper 1 2 teaspoon cumin 1 2 cup green onions chopped for the sauce add the chicken broth to a saucepan over medium heat bring to a boil then lower the heat and mix in the sour cream and green chiles heat thoroughly but do not boil and make sure to stir often let simmer for just a bit and the sauce should thicken season with salt and pepper my sauce wasn t as thick as we like it so i ended up whisking in about 1 2 teaspoon cornstarch to thicken keep this in mind to adjust to your preference for the enchiladas bring a large pot of salted water to a boil peel the cabbage leaves make sure to peel them gently as you don t want them to tear i ran the cabbage under warm water as i was peeling and this helped quite a bit throw the cabbage leaves into the pot of boiling water for a couple of minutes remove and set on a paper towel to dry mix the shredded chicken with chopped fresh cilantro green onion and shredded cheese optional i also seasoned well with salt pepper and cumin take your cabbage leaves and place the chicken mixture inside of them and roll up i also put a tablespoon or so of the sauce in with the chicken mixture place each cabbage roll in the baking dish and top with the rest of the enchilada sauce and shredded cheese bake at 350 for about 20 to 30 minutes enjoy posted by dana fallentine at 10 52 am 0 comments friday february 5 2016 healthy super bowl recipes healthy jalapeno poppers ingredients cooking spray 4 oz 95 97 lean ground beef 6 whole jalapeno peppers or mini sweet peppers 4 oz ½ cup low fat plain greek yogurt 4 oz 1 cup shredded reduced fat sharp cheddar 3 medium scallions sliced thin 1 large red bell pepper diced fine ¼ tsp garlic powder ¼ tsp cumin ¼ tsp chili powder 1 8 tsp paprika 1 preheat oven to 350 f lightly grease a baking sheet and set aside 2 cook ground beef in a non stick pan over medium high heat until done 3 cut jalapeno peppers in half lengthwise remove seeds and membrane 4 combine beef yogurt cheese scallions red pepper and spices in a medium bowl 5 with a spoon fill jalapeno pepper halves with cheese mixture 6 place the peppers cut side up on the prepared baking sheet bake for about 20 25 minutes 7 remove from oven and serve immediately buffalo chicken dip 6 oz of cooked chicken breast 2 wedges of laughing cow light 1 tb frank s hot sauce celery cucumbers peppers for dipping dice or shred cooked chicken and mix in laughing cow cheese and frank s hot sauce mix until blended heat for 2 minutes in microwave cauliflower bread sticks 1 cup raw grated cauliflower 1 4 cup egg substitute 1 cup shredded or 4 oz 2 light mozzarella garlic salt and italian seasonings to taste marinara sauce 1 2 cup italian diced tomatoes puree italian diced tomatoes in a small chopper preheat oven to 350 mix cauliflower 1 4 cup egg substitute and 3 oz or 3 4 cup shredded mozzarella together in a bowl until combined line a 9x5 loaf pan with parchment and lightly spray with pam pour mixture into pan about 1 1 2 inch deep it is okay if the mixture does not cover the entire pan bake at 350 for 30 min or until set lift the edges of the parchment and place bread with parchment on to cookie sheet carefully use a spatula to lift the edges of the dough off the parchment and flip the dough bake for an additional 15 minutes at 450 degrees take out of oven and with a pizza cutter slice strips through set dough separate slightly sprinkle with garlic salt italian seasonings and 1 oz or 1 4 cup 2 reduced fat mozzarella or three cheese blend continue baking at 450 degrees for about 10 more minutes until cheese is melted serve with marinara sauce crispy zucchini chips ingredients 3 medium sized zucchini thinly sliced 1 teaspoon olive oil dash of sea salt directions preheat oven to 200 degrees line a large baking sheet or two small baking sheets with parchment paper spray lightly with cooking spray place zucchini slices in a single layer on parchment paper bake for 3 1 2 to 4 hours until desired crispness turning zucchini slices occasionally mini cauliflower pizza bites 2 cups cauliflower about 1 2 head of cauliflower 1 4 cup egg whites or 1 large egg white 1 8 cup low fat cottage cheese 1 4 cup parmesan cheese 1 2 tsp dried oregano 1 2 tsp dried basil 1 4 tsp garlic powder 1 4 cup mini turkey pepperoni s optional topping additional pepperoni s to place on top just before cooking preheat oven to 425 line 14 mini muffin cups with silicone liners or foil muffin liners with paper liners removed spray liners with non stick cooking spray set aside wash cauliflower and cut in half save the rest for later break cauliflower into segments and place in food processor pulse until it reaches a rice like texture place cauliflower in microwave safe bowl and microwave for 8 minutes do not add water or cover remove cauliflower from microwave and add the rest of the ingredients stir to combine place back in microwave for 2 minutes mix again scoop cauliflower mixture into muffin liners dividing evenly between the 14 mini liners fill to the top and press filling down so it s compact in liner place muffin tin in the oven and bake muffins for 30 35 minutes or when top starts to become golden brown remove from the oven let cool completely before popping the muffins out of the liners serve warm with pizza sauce for dipping posted by dana fallentine at 9 19 pm 0 comments friday october 16 2015 happy fall posted by dana fallentine at 10 48 am 0 comments location 4s ranch san diego wednesday december 10 2014 creamy cauliflower soup lean and green recipe creamy cauliflower soup prep time 5 minutes cook time 20 minutes yield 2 servings vegetarian dish ingredients 3 cups cauliflower florets 2 cups low sodium chicken or vegetable broth ¼ tsp salt ½ tsp garlic powder ½ tsp onion powder 8 oz 2 cups reduced fat shredded cheddar cheese chives for garnish optional directions 1 in a medium pot steam cauliflower florets in about one quarter to one half cup of water on medium high heat until tender 2 mash cauliflower add broth salt garlic powder and onion powder to pot and bring to a boil 3 remove from heat stir in cheese 4 transfer mixture to a blender or use an immersion blender and puree soup until smooth serve immediately tsfl medifast vegetarian option per serving 1 lean 3 green 3 condiments lean green meal 370 calories 13g carbohydrates 42g protein posted by dana fallentine at 11 47 pm 0 comments labels lean and green tuesday september 23 2014 cauliflower pizza crust lean and green crust 1 c grated raw cauliflower ¼ cup egg substitute ½ cup or 2 oz 2 reduced fat 3 cheese mexican blend tsp garlic powder ¼ tsp basil toppings ¼ cup 2 tbsp reduced fat mozzarella cheese ½ c italian diced tomatoes canned less than 5g of carbs per serving anything else you want directions measure out ½ c diced tomatoes and puree set aside preheat oven to 425 place parchment paper on a cookie sheet and spray lightly with cooking spray combine cauliflower egg beaters cheese garland and basil until mixed completely spoon mixture on prepared pan use the back of a spoon to thin out and form a circle about the size of a dinner plate the thinner the better bake for 30 minutes carefully flip crust over and back an additional 10 15 minutes until edges are brown and crisp let cool add tomato sauce and toppings broil until cheese is melted about 5 10 minutes if making multiple crusts you can wrap and freeze when ready to serve bake 15 minutes at 425 until cheese is melted posted by dana fallentine at 5 46 am 0 comments labels lean and green my journey to healthier living as i inched my way into my upper 30 s i started gaining weight eeek i had heard that happens but was shocked to realize that it was apparently part of my natural aging process too i started to watch what i ate i also watched my skinny pants move to the back of the closet i watched the clock at the gym as i monitered how many calories i expended during my workouts i wasn t slimming down and it was frustrating i took a careful look at my food intake and i knew that there was room for improvement i had an inspiring conversation with my sister in law who is a health coach and decided it was time to make healthy changes i embraced a wonderful healthy living program lost those extra pounds and am now sharing the knowledge and my favorite recipes that i gained with others i am so excited to share healthy news and amazing recipes that are vegetable based join with me on my journey as i share in the joy of good health posted by dana fallentine at 5 36 am 0 comments wednesday september 19 2012 back to school wild about teachers brunch gourmet french toast this year we bought the teachers 5k worth of supplies the budget cuts have been terrible and they have to beg for the basics like paper and just hope the parents are generous thank you to starbucks for donating the drinks and to rosy s for a great deal on the flowers melinda came up with the wild about teachers theme she used a roll of wrapping paper among other things to pull off the look we thought it would have been cute if we all dressed in animal print tops this was my favorite dish bananas faster french toast cinnamon campbell makes 8 servings ingredients 4 large eggs 1 cup of heavy cream 1 teaspoon of cinnamon 1 2 teaspoon of shaved nutmeg 1 teaspoon of vanilla 8 croissants halved butter for cooking bananas foster sauce 8 tablespoons of butter divided 1 cup of light brown sugar packed 1 2 cup of dark rum room temperature cold liquor does not ignite 6 ripe bananas cut into 1 2 inch chunks in a bowl or stand mixer whisk together the eggs add cream cinnamon nutmeg and vanilla and whisk ingredients for about 30 seconds melt butter about 2 teaspoons in a 12 non stick fry pan around medium heat dip halved croissant in egg cream mixture and put in frying pan you can repeat with three more halved croissants four halved croissants fit in a 12 non stick frying pan cook until the underside is light brown and looking toasty when the underside is toasty looking flip croissants over and press down on them with a spatula so that they become flat turn heat down to medium low and let cook for about 2 3 minutes you can leave the croissants in the pan on low heat to keep them warm while you prepare the bananas foster sauce in a 12 inch non stick frying pan melt the 8 tablespoons of butter divided on medium heat add brown sugar and stir until a paste forms add the bananas remove pan from heat and add the dark rum put pan back on burner using a gas burner tip the pan to ignite the rum if you don t have a gas burner a lighter will do you are burning the alcohol off but leaving the taste of the rum let the flames keep burning tilting the pan back and forth or shake the pan slightly to reach all the alcohol when the flames have subsided your sauce is done my friends courtney dana trisha combe melinda bertrand did an amazing job putting the brunch together the teachers loved it so much better than having it catered posted by dana fallentine at 11 01 am 4 comments labels back to school brunch teachers lunch thursday september 13 2012 fruit bites mini raspberry cupcakes this is my favorite mini raspberry cupcake recipe mini raspberry cupcakes ingredients cupcakes 1 stick s 1 2 cup unsalted butter softened 3 4 cup s sugar 1 1 2 teaspoon s baking powder 1 4 teaspoon s salt 2 large eggs 1 teaspoon s raspberry or vanilla extract 1 2 cup s milk 5 6 fresh raspberries 1 1 3 cup s all purpose flour raspberry buttercream 1 stick s 1 2 cup unsalted butter softened 4 cup s confectioners sugar 4 tablespoon s milk and 2 3 fresh raspberries 1 teaspoon s raspberry or vanilla extract 1 2 teaspoon s salt red or pink gel or liquid food color optional directions 1 heat oven to 350ºf line mini muffin pans with paper liners don t worry if you only have one pan after baking a batch remove baked cupcakes to rack then place the pan in your freezer to cool quickly before lining and baking the next batch 2 beat butter sugar baking powder and salt in a large bowl with electric mixer on high speed 1 minute add eggs one at a time beating after each stir extract into milk beat in flour in three parts alternating with milk just until blended spoon 1 tbsp into each muffin cup 3 bake 15 minutes or until wooden pick inserted in center comes out clean let cool in pan on wire rack 5 minutes before removing from pan to rack cool completely 4 beat all ingredients in medium bowl with electric mixer on medium speed until blended then increase speed to high beat until light and fluffy tint pink if desired frost cupcakes i love to use silicone recyclable cake cups i let my kids top the mini cakes with fresh raspberries for the final touch enjoy these are pictures from a gathering my cooking club friend rupali hosted the theme was fruit desserts posted by dana fallentine at 12 08 pm 0 comments labels dessert friday august 31 2012 beach shrimp bake moonlight beach the chef s in our church congregation put on the most amazing seaside feast these men really know how to host a clam bake they had propane run burners boiling multiple pots of water then threw in the ocean treasures it was amazing posted by dana fallentine at 10 05 am 0 comments labels beach food main dish monday may 7 2012 cranberry chicken salad my mom buys a chicken salad from a store called great harvest up in utah i always look forward to eating that stuff it is simple and delicious if you re like me you don t like crunchy celery or onions in your chicken salad and the great harvest chicken salad is free from any unwanted crunch well we don t have a great harvest here in california and occasionally i get a craving for that yummy salad so i decided to take a stab at re creating it and i think it s pretty darn close 3 cups shredded rotisserie chicken 3 4 cup dried cranberries 1 3 cup sliced almonds 1 cup mayo 1 1 2 tbsp cider vinegar 1 2 tsp salt 1 2 tsp pepper pinch of sugar toss all ingredients in a bowl until combined you can serve immediately of let it chill in the fridge so all of the flavors mingle serve on a bed of lettuce a roll crackers sliced bread or on its own posted by kadee at 2 04 pm 2 comments labels chicken older posts home subscribe to posts atom powered by blogger kadee s cards victoria measurement conversions measurement conversions 1 tablespoon 3 teaspoons 1 16 cup 1 tablespoon 1 8 cup 2 tablespoons 1 6 cup 2 tablespoons 2 teaspoons 1 4 cup 4 tablespoons 1 3 cup 5 tablespoons 1 teaspoon 3 8 cup 6 tablespoons 1 2 cup 8 tablespoons 2 3 cup 10 tablespoons 2 teaspoons 3 4 cup 12 tables...