NUTRITION SUPPORT OPTAVIA RECIPES

Steps:

• "Heat large skillet over medium-high heat. Once hot, crumble in meat and cook until browned, stirring occasionally. Drain fat, set cooked meat aside. Heat olive oil in skillet, once hot and add onion & green peppers and saute until tender, about 3 minutes, adding in garlic & mushrooms during last 30 seconds of sauteing. Pour in diced tomatoes, and sauce. Stir in fresh parsley, the basil, oregano, and season with salt and pepper to taste. Bring just to a gentle boil then add cooked spaghetti squash noodles and cooked meat, stir and submerge noodles in liquid, then reduce heat to a simmer for 2 minutes until heated through. Garnish with fresh chopped basil and a touch of parmesan, serve warm. Notes: Serves 6 Per serving: 3 green, 1 lean, ¼ healthy fat*, and 2.5 condiments *1/4 of a healthy fat is trivial, so even though you are having a “lean” option that requires no healthy fats to be added, I don’t think you’ll have to worry given how small the amount. — with Ashley Keen and Jon Pace."

Steps:

• "Preheat oven to 400 F. 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 min. (or cook in IP, high pressure for 7 min). Once cooked, let cool before gently scraping flesh with a fork to remove spaghetti like strands. Press squash strands into bottom and up sides of lightly greased pie pan, creating an even layer. Prepare pe filling. In lightly greased skillet, cook beef and onions until beef is brown, about 8-10 min. Drain fat. In a medium sized bowl whisk together eggs, yogurt, tomato paste and worcestershire sauce. Stir in ground beef mixture. Pour pie filling over squash crust. Sprinkle meat filling with cheese and then top with dill pickles slices. Bake for 40 min. "