Feb 1, 2021 - This Pin was discovered by Tina Fraterrigo-Ivy. Discover (and save!) your own Pins on Pinterest
Oct 21, 2020 - YIELD: 1 SERVING COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREENS, 3 CONDIMENTS TOTAL TIME: 1 HOUR
45min · 4 servings Ingredients: 1¼ lb. top round beef, sliced ¼-inch thin and 2-inches long 1 tsp baking soda 3 cloves garlic, minced 2 tsp fresh ginger root, peeled and minced 2 tbsp oyster sauce 1 tbsp light soy sauce ¼ tsp ground black pepper 6 cups Chinese broccoli, leaves and stems separated, washed 1/8 tsp salt Directions: 1. Slice beef and toss with baking soda. Set aside for 30 minutes. 2. Rinse beef and pat dry. 3. Slice stems of broccoli ¼-inch thin and 2-inches long diagonally; keep separate from leaves. Roughly chop the leaves into bite-sized pieces. 4. Heat a wok or nonstick skillet until hot and sear the beef about 30 seconds on one side until brown. Add garlic, ginger, oyster sauce, soy sauce, and black pepper. Stir together and cook for another 15 secon
Pin by Lisa Pruitt on Optavia | Lean and green meals, Lean protein meals, Lean eating
A delicious weeknight meal, our Sheet Pan Chicken Piccata with Green Beans features lemony, caper-topped chicken breasts with roasted green beans and toasted almonds, and it all comes together with just ONE sheet pan. Minimal mess, minimal time! Developed by The Culinary Institute of America, this NEW Lean & Green recipe makes 4 servings (1 leaner, 1 healthy fat, 3 green, and 3 condiments per serving)
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30min · 4 servings Ingredients: 12 large eggs 2 cups diced red bell pepper 2 cups small broccoli florets 2 cups quartered mushrooms 2 oz. reduced-fat, crumbled feta ¼ tsp salt ¼ tsp ground black pepper Directions: 1. Pre-heat oven to 400⁰F. 2. Line a sheet pan with parchment paper, making sure there is extra to hang over the edges of the pan so that the egg mixture holds its shape. 3. Whisk together the eggs and season with salt and pepper. Pour onto the lined sheet pan. 4. Sprinkle red bell pepper, broccoli florets, mushrooms, and feta evenly over beaten eggs. 5. Bake in oven about 15 minutes, rotating halfway through, until the center is cooked. 6. Remove from oven. Cut into 4 equal portions. Tip: To reheat leftovers, place one serving on a microwave-saf
Lean and green meals are becoming increasing popular so here's the ultimate recipe list you can use to help you keep your diet on track. Your meal should include 5 to 7 ounces of cooked lean protein plus 3 servings of non-starchy vegetables and up to 2 servings of healthy fats.
Issuu is a digital publishing platform that makes it simple to publish magazines, catalogs, newspapers, books, and more online. Easily share your publications and get them in front of Issuu’s millions of monthly readers. Title: Optavia Recipe Guide, Author: Beth Feldman, Length: 127 pages, Page: 6, Published: 2020-01-16
45min · 2 servings 1 lbs Boneless Skinless Chicken Breast sliced 2 small Green Bell Peppers julienned 2 tsp Olive Oil 2 tsp Fajita Seasoning 1/2 tbsp Lime Juice 6 large Romaine Lettuce 1/4 cup Plain Non-Fat Greek Yogurt (optional)*
30min · 4 servings ngredients: 2 tsp olive oil 2 garlic cloves, minced 2 cups grape tomatoes, halved 3 Tbsp balsamic vinegar ¼ tsp each salt & pepper ½ cup fresh basil leaves, torn into small pieces 4, 4-oz. boneless skinless chicken breasts, butterflied then pounded very thin (1/8 to ¼-inch thick) 2 cups reduced-fat shredded mozzarella 4 cups steamed vegetables, like broccoli, asparagus, or zucchini “noodles” Directions: 1. Heat olive oil in a large skillet over medium-high heat. Add garlic, and stir for one minute. Add tomatoes, balsamic vinegar, salt and pepper. Cover and cook for 8 to 10 minutes, until tomatoes have softened. Remove from heat and stir in fresh basil. 2. Grill or sauté chicken breasts over medium-high heat for a few minutes on each side until fully coo
1hr · 4 servings Ingredients 1 lb. zucchini ¾ lb. fresh tomatoes, sliced 1/8-inch thick (about 2 cups) 1¼ lb. 96% lean ground beef 3 oz. light cream cheese 1 tsp salt, divided ½ tsp black pepper 1 cup whole basil leaves 1 cup shredded, reduced-fat mozzarella Directions 1. Using a mandolin or sharp knife, slice the zucchini into ¼-inch slices lengthwise to make lasagna “noodles” (should yield about 4 cups zucchini lasagna noodles). Sprinkle with a ½ teaspoon of salt and allow to sit for 20 to 30 minutes. 2. Meanwhile, combine the ground beef (browning meat prior to mixing is optional but not necessary) with the pepper, cream cheese and remaining salt. 3. Pat dry the sliced zucchini and put one layer into a casserole dish. Top the zucchini with a thin layer of each: the grou
May 4, 2022 - Read Optavia Recipe Guide by Beth Feldman on Issuu and browse thousands of other publications on our platform. Start here!
20min · 4 servings Ingredients: 6 cups cauliflower rice, divided 3 spreadable cheese wedges ¾ tsp salt, divided 1 2/3 cups reduced-fat mozzarella cheese 1 scallion, trimmed 1 cup water 1 tbsp olive oil 1 lb. lump crabmeat 1 tsp seafood seasoning, such as Old Bay® (optional) Directions: 1. Cook two cups of the cauliflower rice in microwave for 5 minutes until soft. 2. Combine the cooked cauliflower with the spreadable cheese wedges, a ½ teaspoon salt, mozzarella, scallion, and water in a blender. 3. Puree into a smooth sauce. Set aside and keep warm. 4. Heat the oil in a large skillet and saute the remaining 4 cups cauliflower rice over high heat until lightly caramelized 3 to 4 minutes. 5. Add a ¼ teaspoon salt, and carefully fold in the crabmeat. Continue to saute un
Plant-based and lower in carbs, our NEW 30-minute Vegetarian Chili is the perfect Lean & Green meal to make this season. Developed by The Culinary Institute of America, this recipe makes 4 servings (1 lean, 3 green, 3 condiments per serving). Make a batch and portion out the servings (exact measurements provided in the recipe!) for Lean & Green meals later in the week.
