Chicken Fajita Flat Breads

These Chicken Fajita Flat Breads are another great way to enjoy the Cali'flour Foods Flat BreadsI love using them as soft taco shells and filling them up with my favorite fillings! Chicken seasoned with fajita seasoning and topped with sweet bell peppers that are cooked in the air fryer are delicious! Add a little bit of sour cream, salsa and avocado and you have a quick and delicious meal! Plus you don't have to spend hours in the kitchen! Enjoy this simple recipe!

These flat breads count as 1/3 Lean and 2 Greens on our program! Add 1/3 Lean and 1 Green more and you have a complete Lean and Green meal! Each flat bread is only 70 Calories, 3 g of Carbs (2 g Net), and 6 g of Protein! They are made with only a few clean ingredients which are cauliflower, egg whites, and mozzarella cheese so they are grain free and gluten free! Yes!!!

When ordering these flat breads or pre-made Cali'lite crusts (1/2 Lean, 3 Greens for the entire crust), use Code SANDY to save 10% off your entire order over $50!

Chicken Fajita Flat Breads

2 Cali'flour Foods Flat Breads (1/3 Lean, 2 Greens)
5.5 oz raw chicken breasts, chopped ~ should yield 4 oz cooked* (2/3 Lean)
1/2 cup roasted bell peppers, sliced (1 Green)
1/2 tsp fajita seasoning (1 Condiment)
1 tbsp sour cream, divided (1 Condiment)
1 tbsp salsa, divided (1 Condiment)
1 oz avocado, divided (2/3 Healthy Fat)

Preheat oven to 400 degrees.
Place flat bread on a pizza screen or on a baking sheet lined with parchment paper. Bake for 12 to 14 min. Switch the oven to broil and broil for a few min or until golden brown. Let cool for 10 min.

Spray a non-stick skillet with cooking spray. Heat over medium high heat. Add chicken and fajita seasoning. Continue cooking chicken for about 3 to 4 min or no longer pink. Place 2 oz of chicken, 1/4 cup roasted peppers, 1/2 tbsp sour cream, 1/2 tbsp salsa, and 1/2 oz avocado on each flat bread. Enjoy!

1 Serving with
1 Lean, 3 Greens, 3 Condiments, and 2/3 Healthy Fat per serving

*If you would like to add 1/3 cup reduced fat, decrease the chicken to 2 oz (1 oz per flat bread) and skip the avocado.


Chicken Broccoli "Rice" Casserole

This recipe is so easy to make! Your family will love this healthier low carb version of chicken broccoli and rice casserole! Perfect for a quick weeknight meal! Using steamable bags of cauliflower rice and broccoli makes prepping this meal a cinch! Pick up a whole rotisserie chicken from your local grocery store, remove the skin and bones, and chop up the breast meat to save time if you are in a hurry! This is a slightly adapted version that Brittany Hanson Luder shared with me! Thank you Brittany!

Begin by microwaving the frozen cauliflower rice and broccoli florets following the directions on the back of the packages. Measure out the appropriate amounts needed and place in a large bowl. 

Add chopped chicken, 3/4 cup cheese, reduced fat alfredo sauce and grated parmesan cheese. I used mozzarella cheese but cheddar cheese would be yummy too! Stir until everything is combined. 

Pour mixture into a 13" x 9" casserole dish and spread evenly.

Top with remaining 1/4 cup of cheese and bake for about 15 to 20 min or until cheese has melted and casserole is warm.

Divide into 3 portions. You can have 1/3 of this casserole! Make sure you are hungry! It is a lot of food!

This casserole dish did not disappoint and is literally ready in less than 30 min! Comfort food at it's best!

Chicken Broccoli Rice Casserole

3 cups steamable bag of cauliflower rice (6 Greens)
1 1/2 cups steamable bag of broccoli, chopped (3 Greens)
12 oz cooked chicken, chopped* (2 Leaner)
1 cup reduced fat cheese of choice, divided (1 Lean)
2 tbsp Kraft reduced fat parmesan cheese (1 Condiment)

Preheat oven to 350 degrees.
Lightly spray a 13" x 9" casserole dish and set aside.
Steam cauliflower and broccoli in the microwave following the directions on the back of the packages. Measure out 3 cups cauliflower rice and 1 1/2 cups of broccoli and place in a large bowl. Add cooked chicken, 3/4 cup cheese, alfredo sauce and parmesan cheese. Stir until combined.
Pour mixture in prepared casserole dish and top with remaining 1/4 cup of cheese. Bake in oven for about 15 to 20 min or until cheese is melted and casserole is warm. Divide into 3 equal portions. Enjoy!

3 Servings with
1 Lean, 3 Greens, and 3 Condiments per serving

*Use the breast meat from a rotisserie chicken found at your local grocery store to save time! They are already seasoned and cooked for you so no need to add additional spices.


Italian Beef Stuffed Peppers

Italian Beef Stuffed Peppers are an easy healthy recipe the entire family will love! They are hearty and delicious plus gives you one whole meal in an entire dish!

Start off by pre-cooking your peppers unless you like your peppers crunchy. I baked my pepper halves for about 15 min, but you can also place them in boiling water for 3 to 5 min or use the microwave to soften them up a bit.

Brown the ground beef, then add seasonings and parmesan cheese. Stir in marinara sauce at the end. Stuff the peppers with the meat filling. Cover the peppers with foil and bake 10 to 12 min. Remove foil, add mozzarella cheese and bake an additional 5 min or until cheese has melted. Enjoy!

Italian Beef Stuffed Peppers

10.5 oz 93% lean ground beef, raw ~ need 7.5 oz cooked (1 1/2 Leans)
1/2 cup Rao's marinara sauce* (2 Greens)
1/4 tsp garlic powder (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp dried Italian seasoning (1 Condiment)
2 tbsp fresh parmesan cheese, grated (2 Condiments)
1/2 cup part skim mozzarella cheese, shredded (1/2 Lean)
2 bell peppers (4 Greens)

Preheat oven to 375 degrees.
Remove top, seeds, and core from bell peppers. Rinse, pat dry and cut in half lengthwise. Place peppers on a baking sheet and bake 10 to 15 min or until peppers start to get soft.

Meanwhile, cook ground beef in a medium sized skillet over medium high heat. When beef is almost cooked through, add garlic powder, salt, pepper, Italian seasoning, and grated parmesan cheese. Continue cooking until meat is fully cooked. Stir in marinara sauce at the end. Set aside.

Scoop 1/4 of the meat mixture into each pepper half. Cover with foil and bake for 15 min. Remove foil and add 2 tbsp of cheese over each pepper half. Bake for an additional 5 min or until cheese has melted.

2 Servings with
1 Lean, 3 Greens, and 2.5 Condiments per serving (2 pepper halves)

* Here are some options for approved marinara sauces, but of course not limited to just these below. When choosing a sauce, it must contain less than 50 Calories, less than 5 g of Carbs, less than 200 mg Sodium, and less than 3 g Fat per 1/4 cup.

Rao's Marinara Sauce
Hunt's Garlic and Herb Pasta Sauce
Trader Joes Traditional Pasta Sauce
Organico Bello Marinara Sauce
Prego No Sugar Added Marinara Sauce


Easy Fish Tacos

Taco Tuesday! 🌮 Quick and easy fish tacos for dinner! There are several ways to enjoy tacos on plan. You can make cheese shells which is simply melted cheese hardened into shells, smaller homemade cauliflower crusts, or various kinds of lettuce. I used romaine lettuce. The Vegetable Conversion Chart is helpful in determining how much Green is a serving size.

Romaine lettuce make perfect taco shells, but use any type of lettuce you like. I stuffed the lettuce with seasoned tilapia, air fried red cabbage, avocado or you can use sour cream, salsa ranch dressing and garnished with cilantro. If you want to add cheese,  use 5.25 oz of cooked fish (3/4 Lean) and add 1/4 cup reduced fat mozzarella cheese (1/4 Lean). So delicious! Enjoy!

Easy Fish Tacos

20 oz raw tilapia ~ should yield 14 oz cooked (2 Leanest)
3/4 tsp salt (3 Condiments)
1/4 tsp black pepper (1/2 Condiment)
1/2 tsp ground cumin (1/2 Condiment)
1/2 tsp chili powder (1 Condiment)

2 tsp lime juice (1 Condiment)
4 tbsp approved dressing of choice (2 Healthy Fats)
3 oz avocado or you can use 4 tbsp sour cream (2 Healthy Fats)

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Sprinkle salt, pepper, cumin and chili powder on both sides of tilapia. Bake for 20 to 25 min or until done.

Place each 7 oz portion of cooked fish on romaine lettuce to hold the fish. Drizzle each portion with 1 tsp lime juice and 2 tbsp of dressing. Then add your choice of 1.5 oz avocado or 2 tbsp sour cream per serving. Enjoy!

2 Servings with
1 Leanest, 3 Condiments, and 2 Healthy Fats per serving
*Subtract romaine lettuce from your Greens. 1.6 oz of romaine lettuce is 1 Green


Shrimp and Cauliflower Grits

While growing up in the South (Texas, Louisiana and Florida), I absolutely loved shrimp and grits! Cheesy grits topped with spicy Cajun shrimp! Good old-fashioned comfort food! Here is a healthier low carb version from Optavia using cauliflower!

This version uses riced cauliflower instead of stone-ground cornmeal, but don't worry! It still has the creamy texture we all love from the grits. Unsweetened almond milk, sour cream and cheese contributes to that! Easy enough for a busy weeknight dinner or tasty enough for company!

Start off by cooking your shrimp seasoned with Cajun seasoning in a medium sized skillet sprayed with cooking spray. Then add lemon juice and chicken broth. Let simmer for about a minute and set aside.

In another skillet, melt butter and cook riced cauliflower for about 5 minutes. Then add salt and unsweetened almond or cashew milk. Cook for an additional 5 minutes.

Add sour cream and shredded cheddar cheese. Stir until cheese is completely melted. Equally portion out the grits on two plates. Top grits with shrimp and sliced green onions. Enjoy this yummy Southern favorite!

Shrimp and Cauliflower Grits

1 lb raw, peeled, deveined shrimp
1/2 tbsp Cajun seasoning
Cooking spray
1 tbsp lemon juice
1/4 cup chicken broth
1 tbsp butter
2 1/2 cups finely riced cauliflower
1/2 cup unsweetened original almond or cashew milk
1/4 tsp salt
2 tbsp sour cream
1/3 cup reduced fat shredded cheddar cheese
1/4 cup thinly sliced scallions

Toss shrimp and Cajun seasoning together in a large bowl.
Spray a medium sized skillet with cooking spray, and heat over medium heat. Cook shrimp until pink, about 2 to 3 min per side. Add lemon juice and chicken broth, scraping any bits off of the bottom of the pan, and simmer for 1 minute, set aside.

In a separate skillet, heat butter over medium heat. Add riced cauliflower, and cook for 5 min. Add milk and salt, and cook for an additional 5 minutes.
Remove from heat, and stir in sour cream and cheese until melted.
Serve shrimp on top of cauliflower grits, and top with scallions.

2 Servings with
1 Leanest, 3 Greens, 3 Condiments and 2 Healthy Fats per serving

Original recipe from Optavia


Taco Cups

These low carb taco cups just made Taco Tuesday even better! They are absolutely delicious and are made from cheese only! Super duper easy to make and very family friendly!

All you have to do is place sliced cheese on parchment paper and bake for about 6 to 7 min. Let cool for about a minute or two. Then carefully lift them off the parchment paper and put them into a muffin tin.

Let cool for about 10 min. Add your taco meat filling and all your favorite toppings!

I used Stacey Hawkins Southwestern Seasoning to season my ground beef, but feel free to use your favorite taco seasoning. 1/2 tsp of Stacey Hawkins Seasoning count as 1 Condiment.

This seasoning has a combination of chili powder, cumin, cilantro, red bell pepper, sundried tomatoes, cayenne, paprika, and natural seas salt. Gluten-free, sugar free and no preservatives! So yummy! 

Enjoy these On Plan taco cups the next time you are craving tacos! You won't be regret it!

Taco Cups

4 oz raw 95 to 97% lean ground beef, 3 oz cooked (1/2 Lean)
1 tsp Stacey Hawkins Southwestern Seasoning or taco seasoning of choice (2 Condiments)

Additional Toppings:
Lettuce and tomatoes (subtract from your Greens) 
1 tbsp sour cream (1 Condiment)

Preheat oven to 375 degrees.
Brown ground beef over medium high heat for about 5 min or until cooked thoroughly. Drain any excess fat.
Season with taco seasoning and stir until combined. Set aside.

Line a baking sheet with parchment paper.
Lay cheese slices on parchment paper and bake 6 to 7 min or until bubbly.
Let cool on the baking sheet for about 1 to 2 min.
Carefully pick up melted cheese slices and place on the bottom of a muffin tin.
Let cool for 10 min.
Place half the ground beef in one cup and the rest in the other cup.
Top with your desired toppings!

1 Serving with
1 Lean and 3 Condiments

*You can also use 1/2 cup shredded reduced fat cheddar cheese if you do not have cheese slices. Spread 1/4 cup cheese on parchment paper and form a circle. Repeat to form another circle.



Remember those crispy holiday cookies that came in the bright blue tin containers at Christmas? Yes, those!!! They are Danish Butter Cookies and they are TOTALLY addicting!!! 

These cookies don't have that fancy swirl that came on the holiday cookies in the tins, but that is a SMALL price to pay in exchange for how easy these are to make.

1 cup butter at room temperature
1 cup granulated sugar
1 egg
2 teaspoons vanilla
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar

Cream the room temperature butter and sugar until it is light and creamy (about a minute or so).

Add 1 egg and the vanilla. Beat until light and fluffy (about another minute).

Mix the flour, baking soda and cream of tarter in a small bowl and add it to the beaten butter, half cup at a time, mixing only long enough to combine well after each addition of flour.

Roll into 1" balls and then roll them in granulated sugar. Place them on lightly greased baking sheet 3" apart. (Note: I spray my cookie sheet with vegetable spray, then wipe most of it off with a paper towel).

Once on the cookie sheet, lightly press them down a little with a fork and add an extra pinch of sugar on top of the raw cookie.

Bake in pre-heated 350F oven for 10-11 minutes or just until the outer edges are golden. My electric oven takes 11 minutes.

Remove the cookies from the oven and let them cool ON THE PAN for 3-4 minutes, then transfer them to a cookie rack to cool completely.

The cookies will crisp up as they cool.

This recipe makes about 4 dozen cookies.



Buffalo Cauliflower Bites

Looking for another quick and easy side dish to serve during the BIG football game? These Buffalo Cauliflower Bites are a crowd pleaser for sure!

I used my Air Fryer to cook these up in less than 15 minutes, but you can also use the oven.Yummy munchies that every spice lover will enjoy! If you don't want it too spicy, decrease the hot sauce. Enjoy!

Buffalo Cauliflower Bites

5 1/2 cup cauliflower florets, cooks down to 4 1/2 cups (9 Greens)
1/2 cup of Frank's buffalo hot sauce, divided (4 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
6 tbsp light ranch or blue cheese dressing, divided (3 Healthy Fats)

Add 1/4 cup Franks Buffalo Hot Sauce and garlic power to the cauliflower florets and toss to coat. Place a piece of parchment paper (not waxed paper) on the bottom of the air fryer for easy clean up or use cooking spray. Set the air fryer to 360 and cook for 12 to 15 minutes, shaking every 5 minutes. Place cooked cauliflower in a medium size bowl and add the remaining 1/4 cup of Frank's Buffalo Hot Sauce. Toss to coat. Serve each serving with 2 tbsp light ranch or blue cheese dressing!

* For the oven, cook for 20 min at 450 degrees stirring halfway through.

Makes 3 Servings (1 1/2 cups)
Each serving provides
3 Greens, 1 1/2 Condiments, and 1 Healthy Fat per Serving

Serve with a Leaner or Leanest Protein if using dressing


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