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Read Optavia Recipe Guide by Beth Feldman on Issuu and browse thousands of other publications on our platform. Start here!

1hr 15min · 4 servings Ingredients: 1 large spaghetti squash 1 lb. 90-94% lean ground beef ¼ cup diced onion 2 eggs 1/3 cup low-fat, plain Greek yogurt 2 tbsp tomato paste ½ tsp Worcestershire sauce 2/3 cup reduced-fat, shredded cheddar cheese 2 oz. dill pickle slices Directions: 1. Preheat oven to 400°F. 2. Cut spaghetti squash in half lengthwise; remove seeds and pulp. Lightly spray insides with cooking spray. Place squash halves cut-side- down onto a foil-lined baking sheet, and bake for 30 minutes. Once cooked, let cool to before gently scraping squash flesh with a fork to remove spaghetti-like strands. Measure out 6 cups spaghetti squash and save any extra for a later meal. Press squash strands into bottom and up sides of lightly-greased pie pan, creating an even la

Enjoy your day with tasty and nutritious snacks! Try these easy and healthy snack recipes that'll keep you energized. From fruity delights to crunchy treats, these snacks are perfect for satisfying your cravings without compromising your health.

Step aside pasta! It’s kohlrabi’s time to shine. Chicken Kohlrabi Noodle Soup features all of the classic, comforting flavors of chicken noodle soup but is made with kohlrabi noodles (which you can find at your local market) instead of pasta. You know what that means: less carbs and more veggies!

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)

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

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

30min · 4 servings Ingredients: 12 eggs ½ lb. romaine lettuce, washed, leaves torn or cut into bite-sized pieces 2 cups thinly sliced cucumber 4 scallions, trimmed and minced 2 garlic cloves, minced 2 tbsp light soy sauce 1 tbsp fish sauce 3 tbsp white vinegar 2 tbsp coarse Korean red chili flakes ½ tbsp sesame oil ½ tbsp toasted sesame seeds Directions: 1. In a wide pan, place eggs in a single layer covered by 1-inch of water. Bring water to a boil over medium-high heat. Turn off heat, cover with a lid, and let stand for 2½ minutes. Remove eggs and place into a bowl of very cold water. Peel eggs and set aside. 2. In a large mixing bowl, combine scallions, garlic, light soy sauce, fish sauce, vinegar, red chili flakes, and sesame oil. 3. Add lettuce and

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

May 4, 2022 - Read Optavia Recipe Guide by Beth Feldman on Issuu and browse thousands of other publications on our platform. Start here!