Preheat oven to 350°F In large frying pan, over medium heat, brown ground beef. Set aside to cool. In food processor, process cream cheese and add eggs one at a time until well incorporated. Pour over ground beef and stir to combine. Pour into bottom of a small 4-cup (1 L) casserole dish. Press down. In frying pan in butter, over medium heat, cook mushrooms, shallots and jalapeño until softening and turning brown. Sprinkle with seasoning salt, parsley and black pepper. Add shredded cabbage and mix well. Cook the cabbage to where it’s cooked 1/2 way; not to much longer because the cabbage will cook in the oven. Place on top of the hamburger mixture. Sprinkle the top with cheese. Bake about 20 to 25 minutes, or until set. Do not overcook.

Peel and chop the eggs and put in a medium sized bowl. Add dijon mustard, Greek yogurt, chives, salt, paprika and pickles. Stir gently until combined. Refrigerate leftovers in an airtight container up to 3 days. (Add 3 Greens to complete your Lean and Green meal)

Place crust on a vented pan and bake for 10 min. Let crust cool 5 to 10 min. Spread ranch dressing over crust. Add chicken and cheese. Bake for 5 to 6 minutes or until cheese has melted. Garnish with sliced green onions if desired.

Mix everything into your shaker jar.  Then pour into a microwave safe mug.  Heat for 1:30.  Once done, flip onto a small plate.  Optional:  Drizzle with some sugar free syrup.

This recipe can be made into a complete lean and green by increasing the cauliflower rice to 5 cups or 3 cups cauliflower rice and 2 cups zucchini cubes. And increase the Raos to 2 cups. The breakdown then would be   Preheat oven to 350. Place the cauliflower rice in a 2.5-quart baking dish. Microwave 4-5 minutes or until tender but not mushy. After cooking, set aside (leave in the casserole dish). In a large skillet or pot, cook the ground beef over medium-high heat until browned, 7-10 minutes. Drain and stir in the tomato sauce, salt, and pepper. In a mixing bowl, stir together the cottage cheese and sour cream. Mix in the sliced green onions. Pour the sour cream mixture into the cauliflower rice (that’s in the casserole dish) and mix well. Pour half of the beef mixture over the cauliflower rice mixture. Spread with the back of a spoon to even. Top with 1 cup of the cheddar cheese. Repeat with the remaining beef mixture

In a large skillet or wok, heat sesame oil and brown the ground beef. Add soy sauce, garlic powder, stevia, salt and pepper. Then add cabbage and bell pepper. Stir-fry until the vegetables are tender-crisp about 5 to 7 min. Enjoy!

Preheat oven to 350 degrees. Follow the cooking directions on the back of the package if using frozen green beans. If using canned green beans, drain liquid. Measure out 1 1/2 cups or 7.14 oz for the recipe and set aside the rest for another day. Combine cooked ground beef, gravy mix, water, and green beans in a medium skillet. Bring to a boil. Reduce heat and simmer 5 to 10 minutes. Spread ground beef and green bean mixture on the bottom of a small casserole dish. Add salt, pepper, and garlic powder to mashed cauliflower then spread over the ground beef and green bean mixture. Sprinkle cheese on top and bake for 25 to 30 minutes or until cheese has melted. Makes 2 Servings Each serving provides 1 Lean, 3 Greens, and 3 Condiments

For the crust, beat the cream cheese and egg beaters until smooth. Add the half and half and taco seasoning. Grease a 9"x13" baking dish; spread the shredded Mexican cheese over the bottom. Pour the cream cheese mixture over  the shredded cheese as evenly as possible. Bake at 375ºF, 25-30 minutes. Let stand 5 minutes before adding the topping. For the topping, brown the  ground beef; drain fat. Stir in taco seasoning, tomato sauce and chilies. Spread over the crust. Top with 1 cup Mexican cheese. Reduce oven to 350ºF and bake another 20 minutes or so until hot and bubbly. Serve with your favorite veggies!

1. Heat a small, lightly greased skillet over medium-high heat. Add the onion & cook until fragrant, about 2-3 minutes. Add the beef and cook until fully browned. 2. Meanwhile, mix together the dressing, vinegar and onion powder. 3. To assemble: Top lettuce with the ground beef and sprinkle with cheese. Top with pickle slices. Drizzle with sauce, and sprinkle with sesame seeds.