Chicken Pesto Pasta

Serving: 1

Difficulty: 2

Preparation Time: 5 minutes

Cooking Time: 15 minutes

Optavia Counts: 2 lean/ 3 green/ 2 healthy fat/ 4 condiments

Ingredients:

  • 3 cups of raw kale leaves
  • 2 tbsps. olive oil
  • 2 cups of basil
  • Salt
  • 3 tbsps. lemon juice
  • 3 garlic cloves
  • 2 cups of cooked chicken breast
  • 1 cup baby spinach
  • 6 oz. uncooked chicken pasta
  • 1/8 oz. ball of fresh mozzarella
  • Basil leaves
  • Red pepper flakes

Preparation:

1. To make pesto, combine the kale, basil, garlic, lemon juice, olive oil, and salt in a blender and process until smooth. Add pepper to taste for seasoning.

2. Pasta: After boiling it, drain the water. Keep 1/4 cup of the liquid aside.

3. Combine the prepared pasta, the pesto, the chicken cubes, the spinach, the mozzarella, and the pasta liquid in a bowl.

4. Add red paper flakes or chopped basil.

5. Present warm or cold.

Nutrition:

Calories: 1206 kcal; Protein: 128.22 g; Fat: 50.2 g; Carbs: 61.8 g.

Crab Cakes

Serving: 2

Difficulty: 1

Preparation Time: 20 minutes

Cooking Time: 10 minutes

Optavia Counts: 2 lean/ 1 green/ 2 healthy fat/ 4 condiments

Ingredients:

  • ½ pound lump crabmeat, drained
  • 2 tbsps. coconut flour
  • 1 tbsps. mayonnaise
  • ¼ tsps. green Tabasco sauce
  • 1 tbsps. butter
  • 1 small egg, beaten
  • ¾ tbsps. fresh parsley, chopped
  • ½ tsps. yellow mustard
  • Salt and black pepper, to taste

Preparation:

1. In a bowl, combine all the ingredients minus the butter.

2. From this mixture, form patties, and lay them aside.

3. Add patties to melted butter that has been heated over medium heat. Cook for approximately 10 minutes on each side, then serve hot.

4. To prepare meals, you may keep the raw patties in the freezer for approximately 3 weeks.

5. To prevent sticking, insert parchment paper between the patties when arranging them in a container.

Nutrition:

Calories: 153; Fat: 10 g; Carbs: 6.8 g.

Cayenne Rib Eye Steak

Serving: 2

Difficulty: 1

Preparation Time: 10 minutes

Cooking Time: 13 minutes

Ingredients:

  • 1-pound rib eye steak.
  • 1 tsps. salt.
  • 1 tsps. cayenne pepper.
  • ½ tsps. chili flakes.
  • 1 tbsps. cream.
  • 1 tsps. olive oil.
  • 1 tsps. lemongrass.
  • 1 tbsps. butter.
  • 1 tsps. garlic powder.

Preparation:

1. Turn the Air Fryer on at 360°F.

2. Place the cayenne pepper, salt, chili flakes, lemongrass, and garlic powder in a small bowl.

3. Gently combine the spices.

4. Add the spice combination to the rib eye steak.

5. Combine the melted butter, cream, and olive oil.

6. The concoction is chugged.

7. Fill the Air Fryer basket tray with the churning mixture. The rib eye steak is then added.

9. Put 13 minutes into cooking the steak. During cooking, don’t stir the meat.

10. After the steak has finished cooking, place it on a paper towel to absorb the extra grease.

11. Present the steak for consumption. You can slice the meat when it desired.

Nutrition:

Calories: 708; Fat: 59 g; Carbs: 2.3 g; Protein: 40.4 g.

Pasta with Avocado and Cream

Serving: 2

Difficulty: 1

Preparation Time: 10 minutes

Cooking Time: 6 minutes

Ingredients:

  • ½ tsps. dried basil
  • ⅛ cup heavy cream
  • ½ avocado
  • ½ pack of shirataki noodles, cooked
  • Salt
  • Black pepper

Preparation:

1. Boil water in a medium saucepan until it is halfway full over medium heat. Add pasta then cook for 2 minutes.

2. After that, drain the pasta and reserve it for later use.

3. Mash the avocado with a fork after placing it in a bowl. Add the additional ingredients to the transfer in the blender, and process until smooth.

4. Take a pan and heat it over medium heat before adding the noodles. Add the avocado mixture, stir thoroughly, and heat for 2 minutes.

5. Serve right away.

Nutrition:

Calories: 131 kcal; Protein: 1.2 g; Fat: 12.6 g; Carbs: 4.9 g.

Spaghetti Squash with Cheese and Pesto

Serving: 2

Difficulty: 2

Preparation Time: 10 minutes

Cooking Time: 35 minutes

Ingredients:

  • 1 Cup cooked spaghetti squash
  • Salt to taste
  • Black pepper
  • ½ tbsps. olive oil
  • ¼ cup ricotta cheese
  • 4 oz. fresh mozzarella cheese
  • ⅛ cup basil pesto

Preparation:

1. Set the oven to 375 F.

2. Take a bowl, fill it with the spaghetti squash that has been drained, and add salt and black pepper to taste.

3. Grease a baking dish, add the squash mixture inside, top with ricotta cheese and cubed mozzarella, and bake for 10 minutes or until heated through.

4. Spoon pesto on top and serve.

Nutrition:

Calories: 169 kcal; Protein: 11.9 g; Fat: 11.3 g; Carbs: 6.2 g.