Cauliflower Grilled Cheese - Lean & Green Recipe

 

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 1 CONDIMENT

TOTAL TIME: 30 MINUTES

Ingredients

• 6 cups cauliflower rice
• 3 large eggs
• 2 tbsp grated parmesan cheese
• ¼ tsp salt (optional)
• 12, 1-oz. reduced-fat cheddar cheese slices

Directions

1. Preheat the oven to 425⁰F.
2. Spread the cauliflower on a baking sheet lined with parchment paper and bake for 30 minutes until golden brown. Remove from the oven and allow it to cool.
3. Reduce the heat to 400⁰F.
4. In a kitchen towel, squeeze the cauliflower to remove the excess moisture. Mix together the cauliflower with the eggs, parmesan, and salt.
5. Scoop 1/3 cup of the cauliflower mix onto a section of the parchment-lined sheet pan and shape into a bread slice, about ¼-inch thick. Repeat 7 times for a total of 8 cauliflower "bread" slices. Bake the cauliflower "bread" at 400⁰F for 8 minutes.
6. Remove from the oven, top one cauliflower “bread” slice with 3 slices of cheddar cheese, and then place another cauliflower slice on top. Repeat 3 times for a total of 4 grilled cheese sandwiches.
7. Return the sheet pan to oven and cook until the cheese is melted. 

Stovetop Method: For a slightly crispier grilled cheese sandwich, follow steps 1 through 6 in the directions above. Once the cauliflower “bread” slices have been baked, use a wide spatula to transfer four of the slices to a lightly coated, non-stick skillet heated over medium high heat. Top each of the 4 cauliflower “bread” slices with 3 slices of cheddar cheese, and then place a cauliflower “bread” slice on top of each one to make a total of 4 grilled cheese sandwiches. Cook until cheese is melted.

Nutrition Facts:  Per Serving: 340 calories, 20g fat, 10g carbohydrate, 31g protein

OPTAVIA Healthy Habits Newsletter - 4/19/21

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Garlic Black Pepper Tofu with Napa Cabbage - Lean and Green Recipe

YIELD: 4 SERVINGS

COMPLETE LEAN & GREEN MEAL: 1 LEAN, 3 GREEN, 3 CONDIMENTS 

TOTAL TIME: 30 MINUTES

Ingredients

• 3½ lbs. tofu, diced into 1-inch pieces
• 8 cloves garlic, minced
• 2 tbsp fish sauce
• ¼ cup water
• 1 tbsp black pepper
• 2 lbs. Napa cabbage, cut into 2-inch bite-sized pieces (should yield about 6 cups)

Directions

1. Evenly distribute the tofu in a wide skillet.
2. In a bowl, combine the remaining ingredients except Napa Cabbage. Pour the mixture over the tofu, cover, and simmer for about 10 minutes. Gently stir the tofu, being careful not to break up the tofu too much.
3. Meanwhile, set-up a steamer and steam the Napa cabbage until tender.
4. Serve the tofu with the steamed cabbage.

Nutrition Facts:  Per serving: 300 calories, 39g protein, 9g carbohydrate, 13g fat

OPTAVIA Healthy Habits Newsletter - April 12, 2021

 Please click below to view my OPTAVIA Healthy Habits eNewsletter from 4/12/21. If you'd like to receive a copy in your email each week, please complete this quick google form with your email address and a request to subscribe to the newsletter.

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