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

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20min · 1 serving Ingredients: 6 oz. grilled chicken breast strips 4 large lettuce leaves, like green leaf, red leaf, or romaine ½ cup cherry tomatoes, quartered 1 tbsp Caesar dressing 2 tsp slivered toasted almonds 1 tbsp shredded parmesan cheese Directions: 1. Place two whole lettuce leaves on top of each other on a flat surface; repeat with the other 2 lettuce leaves. 2. Combine the chicken strips, tomatoes, dressing and almonds in a mixing bowl. Toss well to evenly distribute the dressing. 3. Place half of the chicken Caesar filling in the center of each set of lettuce leaves and sprinkle with parmesan cheese. Tip: Look for grilled & ready chicken breast strips in the fresh or frozen section at the grocery store, or make your own. Nutrition Per Serving: 360 calories

30min · 4 servings Ingredients: 4, (8-oz.) raw boneless, skinless chicken breasts ¼ tsp each: salt & pepper 4 roma tomatoes, quartered 12 medium button mushrooms 2 cups broccoli florets 1 tbsp olive oil 2 garlic cloves, minced 1 tbsp minced fresh oregano (or 1 tsp dried) 3½ tbsp balsamic vinegar 1 tsp extra virgin olive oil Directions: 1. Preheat oven to 375⁰F. 2. Line sheet pan with parchment paper, and spray lightly with cooking spray. 3. Season chicken breasts with salt and pepper; place in a single layer on one side of the sheet pan. 4. Toss the vegetables with olive oil. Arrange in a single layer on sheet pan in a separate section from the chicken. 5. Place sheet pan in oven and cook for about 20 to 25 minutes or until chicken reaches an internal temperature of

Make this light and tasty Lean Green Smoothie in the Ninja® Blast Cordless Blender.

Stacey Hawkins, the Queen of Lean and Green's collection of recipes perfect for low carb diets including Optavia Recipes, Optavia 5 and 1 recipes, low carb recipes, diabetic recipes, Weight Watchers recipes, and much more! Make good food, fast and easy

Body EN Lean Green Circular Benches

Optavia Lean and Green

OPTAVIA Lean & Green

Written by Tim Huber While Honda’s CB750 has undeniably played a pivotal role in the rise of the modern custom motorcycle scene, it’s become increasingly…

To clean up its act for the 2008 International Consumer Electronics Show, Hewlett-Packard Co. redesigns its exhibit -- and leaves competitors Green with envy.

Lean & green Optavia avocado egg salad

Jun 21, 2021 - Discover recipes, home ideas, style inspiration and other ideas to try.

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)

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