Recipes

Directions

Step 1:  Spray a non stick skillet over m/h heat with  olive oil ( or spray of your choice.) Place the chicken tenders in the skillet and fry, turn when one side is done.

Step 2:  After you flip your chicken tenders, place 4 slices of turkey bacon over top.

Step 3:  Spoon the artichoke spread over top making sure that each piece has some on it.

Step 4:  Sprinkle with the imitation cheese, and cover to allow cheese to melt, and all to cook through.

Step 5:  Enjoy!

Directions

Step 1:  Spray a non stick skillet over m/h heat with coconut oil spray( or spray of your choice.) Place the chicken tenders in the skillet and fry, turn when one side is done.

Step 2:  While you are browning your chicken tenders, pierce a whole spaghetti squash with a fork and microwave for 6 minutes to make it easy to slice in half, once halved, place back in the microwave for an additional 6 minutes covered with a microwave safe lid.

Step 3:  Add the full bag of oriental vegetables to the chicken, I like to have my bag defrosted so they  cook quicker.  Stir in 4T of the soyvaki sauce.

Step 4:  cut each of the squash in half so that you get four servings, take a fork and turn the squash into spaghetti, now spoon some of the mixture into each portion of the spaghetti squash. (photo can be found on my instagram), sprinkle with some peanuts(optional).

Step 5:  Enjoy!

Directions

Step 1:  Brown your ground beef in a fry pan set on m/h.

Step 2:   Mix the tarter sauce, and ketchup in a bowl to use as your special sauce.

Step 3:   chop your pickle

Step 4:  Divide the ingredients up so you can make 4 bowls. Once you add to bowls top with sauce.

Step 5:  Enjoy!

Directions

Step 1:  Spray a pan with a little olive oil spray, on m/h heat start cooking your chicken breast tenders.  They cook fast so make sure to watch and turn them as needed.   You can defrost your risotto on your counter top so you don’t have to add water to it or anything, and then microwave it so it is hot for about 2 or 3 minutes.

Step 2:   While your chicken is cooking, now is a good time to put together your salad.  Place a whole bag of washed baby arugula in a bowl.  Put four peach halves right from the jar on the salad, place some burrata cheese balls on the salad and then drizzle with  fat free balsamic dressing.  So easy your salad is done!!

Step 3:   Your chicken should almost be done by now, so now is a good time to add some fig spread to the top of the chicken pieces and cover the pan for a minute or so.

Step 4:  Pour the risotto bag onto a pretty serving platter, and place the chicken strips over the top laying them across the whole thing. ( check out my instagram  for a beautiful photo.)

Step 5:  Enjoy!

Directions

Step 1:  In the A.M put a package of boneless chicken thighs into a crockpot turned on high and let cook for 5 hours. ( I spray my crockpot with a bit of olive oil spray first so nothing sticks.)  If you happen to be home and you want to add the remaining ingredients into your crockpot the last hour of cooking feel free. Otherwise jump to step 2

Step 2:   Defrost your cauliflower in the fridge the night before so that your house doesn’t smell from defrosting it in the microwave.  Spray your fry pan with a  bit of olive oil spray. Pour the riced cauliflower into fry pan on your stove set to m/h heat.

Step 3:   Place your chicken thighs on top of the cauliflower rice.

Step 4:  Drain the roasted red peppers, and place on top of the chicken thighs.  Pour 1/4 c of the Thai curry sauce on top, and cover with a lid to warm up.

Step 5:  Enjoy!

Directions

Step 1:  Microwave the Asian vegetables until tender around 4 minutes

Step 2:  Spray a pan with some olive oil spray and put the tender vegetables into the pan. Set heat at m/h.

Step 3:   Defrost your tilapia fillets in the fridge overnight so that they cook up very fast.

Step 4:  Place the fillets directly on top of the veggies, and pour the soyaki sauce over top.  Cover and cook for about 5 minutes till the fish is cooked through.

Step 5:  Enjoy!

Directions

Step 1:  Cut a long thin yellow squash in half length wise.  Take a spoon and scoop out the seeds.  Place in the microwave with a cover and microwave for about 4 minutes, or until soft ( depending on your oven)

Step 2: When it is done place the ricotta cheese inside.

Step 3:   Top with the marinara sauce.

Step 4:  Sprinkle with the Italian cheese blend, and then microwave it covered for about 30 seconds until the cheese melts.

Step 5:  Enjoy!

Directions

Step 1:  Microwave 2 whole sweet potato’s for about 8 minutes with a microwave cover over the potatoes.

Step 2: While potatoes are cooking spray a pan with some olive oil spray, and start to fry up your ground beef, breaking it apart as you are cooking.

Step 3:   When the beef is done put the can of eggplant into the beef and stir to mix together.

Step 4:  Cut each sweet potato in half place a fourth of the mixture  over each sweet potato.  You can serve them all together on a long serving dish or plate each individually .

Step 5:  Enjoy!

Directions

Step 1:  Let the riced cauliflower defrost in your fridge overnight.

Step 2:  Put the whole bag into a bowl, and mix with a whole container of the cream cheese.

Step 3:   Line an 8×8 pan with the seaweed squares, covering the bottom of the pan completely.

Step 4:  Spread the cream cheese mixture on top of the roasted seaweed, and then top with the salmon pieces.  Cut into 9 squares.

Step 5:  Enjoy!

Directions

Step 1:  Open the refried beans and place in a fry pan over m/h heat that has been sprayed with a little bit of olive oil spray.

Step 2:  Add some diced onions and stir them together while they heat up.

Step 3:   While you are heating up the beans, microwave the riced broccoli, you can do this right from the bag

Step 4:  Divide the broccoli into four bowls as the base of your bowl, add some bean mixture to each bowl. Sprinkle with shredded cheese, and top with some sour cream

Step 5:  Enjoy!