Recipes

Chicken Salad
3/4 Red: Shredded Chicken
1/4 Red: Plain greek yogurt
1/4 Purple: Red Grapes
1/2 Blue: 6 almonds
1/2 Orange: Raw sunflower seed
1/2 teaspoon: olive oil
Spices: 1/2-1 teaspoon garlic salt, 1/2 teaspoon sea salt, 1/2 teaspoon paprika, 1/2 teaspoon chili powder, 1/2 teaspoon red pepper 1/2 teaspoon black pepper

Mix chicken and greek yogurt, crush almonds and mix in, cut grapes in half or forths and mix in, mix in sunflower seeds and seasonings. Eat alone or with 1 yellow: 1 slice whole grain bread or 8 small whole grain crackers.

Chicken Fajitas
2 Green: Sliced onions, bell peppers, and mushrooms (or any other mix of allowed veggies)
1/2 Purple: Salsa (pico)
1 Red: Grilled Chicken seasoned with a mix of cumin, black pepper, red pepper, and chili powder
1 Yellow: 2 small corn tortilla
1/2 blue: 1/8 avocado
1/2 blue: shredded cheddar cheese
1tsp: evoo
water

Grill seasoned chicken.
Heat evoo in skillet. Add veggies, season with cumin, black pepper and chili powder, add 1/4 cup water and cover. Check often to achieve desired tenderness or veggies.
Pico: tomato, onion, cilantro, lime juice, cumin

Fruit and Yogurt Parfait
1 purple: mixed berries
1 red: plain 1% greek yogurt
1/2 yellow: oatmeal, rolled oats
1/4 blue: 3 almonds (crushed)
1/4 orange: flax seed
1/2 tsp walnut oil
1/2 tsp pure vanilla extract
dash of cinnamon
1-2 tsp stevia

Preheat oven to 300. Mix oatmeal, walnut oil, almonds, flax seed, cinnamon. and 1/2 tsp stevia in a bowl. Spread out on baking pan. Bake for 10-20 minutes, removing to stir occasionally until golden brown.
Mix greek yogurt and 1/2-1 1/2 tsp of stevia (based on preference).
Mix in berries and top with oatmeal mixture.

*Alternative: exchange berries for apples, heat apples in skillet with 2 tablespoons if water and 1/2 tsp cinnamon.

Spaghetti Squash Lasagna 
*more than one serving can be made with one spaghetti squash, double recipe to make a serving for later
2 green: Spaghetti squash
1 purple: tomato sauce, plain
1 red: extra lean ground beef
1/2 red: Light ricotta cheese
1 blue: mozzarella
1 tsp: evoo

Preheat oven to 375. Cut the spaghetti quash in half lengthwise with a sharp knife then scoop out seeds. Put 1 tsp of evoo in each half and rub to cover the inside or each half. Season with oregano, basil, and garlic powder. (I don't measure, just season until it looks like it will taste good!...sorry) Place halves face down on a pan and bake in the oven 45-50 minutes.
Heat skillet, brown the lean ground beef.
Remove squash from oven, but do not turn the oven off. Use a fork to pull the spaghetti squash from the skin. Keep skins. Measure out 2 green and place in a mixing bowl.
Add beef, ricotta, and tomato sauce to the mixing bowl. Mix well. Add additional garlic powder. Place mixture in one skin half. Cover with mozzarella and bake for 10-15 minutes.

 Spinach and Grilled Chicken Salad1 green: Raw baby spinach
1 green: mixed raw veggies of your choice (I use cauliflower and mushrooms)
1 red: grilled chicken
1 orange: 21 day fix dressing or 1 tsp evoo, small lemon squeeze and black pepper

 Stir Fry
Time: 45 minutes (less if chicken is already grilled)
  1 green: riced cauliflower (prepared the night before and refrigerated)
  1 green: mixed vegetables (I used broccoli, mushrooms, red bell pepper, carrots and onions)
  1 yellow: edamame shelled
  1 red: grilled chicken (seasoned with garlic power and red pepper)
  1/2 teaspoon: olive oil

  Riced cauliflower instructions
  Cut head into florets, and place in a full sized blender. Fill blender close to top with water and close with lid. Run the blender on medium speed from a few seconds. (That's really all it takes!)  Strain water from blender in colander. Put riced cauliflower in a large, microwave safe bowl and microwave for 8 minutes. You can then portion it out, let it cool and refridgerate, or make cauliflower pizza crust and have plenty left over for stir fry!

Stir fry
Grill the chick and season with garlic power and red pepper flakes. (I used my George Foreman grill, sprayed a little olive oil cooking spray, and let cook while I prepared the rest)
Turn stove top burner on med-high, put half a teaspoon of olive oil in a pan and place it on the burner. Add riced cauliflower to the pan, add additional garlic, if you'd like, 1/2 teaspoon of ground ginger, and a little black pepper. Stir the "rice" until it begins to brown, then reduce heat to medium, add mixed vegatables, edamame and 1/4 cup of water.
Stir occasionally for 10  minutes (longer if veggies were frozen)
Dice grilled chicken, measure and add to the mix.
Reduce heat to low, and store occasionally for a few minutes.
Then lunch is ready!

Tex-Mex Lettuce Wraps
1 green: 2 large romaine leaves
1 red: meat of choice seasoned with smoky southwestern seasoning
1/2 yellow: black beans
1/2 yellow: quinoa
1/2 blue: cheddar cheese

Cook quinoa, season with cumin, chili powder and garlic powder.
Heat skillet, add 2 tablespoons of water and meat of choice, brown and season with smoky southwestern seasoning.
 Add black beans and quinoa to skillet with the meat. Mix and keep warm for 5-10 minutes before serving.
Put mixture in romaine leaves and wrap.

Borrowed Recipes
Cauliflower Pizza Crust
Spicy Quinoa and Seafood