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Marcus Caillet

@marcushair

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🤗 Hope dealer
👊🏼 Down 40 lbs
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Have a wonderful Saturday! by @marcushair

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4 hours ago

Pepper Stuffed "Shells"
4 Servings; Per Serving:
1 Lean. 3 Green. 1 ½ Condiments

Ingredients:
2 Cups part skim ricotta cheese
½ Cup reduced parmesan cheese
1 egg
¼ Teaspoon basil
¼ Teaspoon oregano
½ Teaspoon nutmeg
1 Cup spinach
2 Cups mini peppers
1 ½ Cup marinara sauce
2 Cups reduced fat shredded mozzarella cheese

Directions:
Preheat oven to 375. In a bowl, mix cheeses, egg, spices and 1/2 of the spinach. Pour half of the marinara sauce into a 9×13 pan. Dot with remaining spinach. Cut the tops off the mini peppers and remove the veins and seeds. Fill with cheese mixture and place in the pan on top of the marinara sauce. Pour remaining 1/2 jar of sauce over the peppers and sprinkle with mozzarella. Bake, covered, for 30 minutes, or until peppers begin to soften. Uncover and bake for an additional 10 minutes, until the cheese is browned and crisped around the edges. by @marcushair

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a day ago

Happy Friday! by @marcushair

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a day ago

Taco Bake
8 servings; per serving:
1 lean, 3 green, 3 condiments

Crust:
8 Tbsp or 1/2 cup reduced fat cream cheese (4 ounces)
1/4 cup eggbeaters
5 Tbsp half and half
1/2 tsp taco seasoning

Filling:
8 oz Mexican cheese blend, shredded
1.5 lbs. ground turkey or beef, cooked
4 tsp taco seasoning
1 cup tomato puree - tomatoes chopped then puree to equal 1 cup
4 ounces diced green chiles
4 cups riced cauliflower (or veggie of your choice - use what you have on hand!) *if using frozen, heat first
4 ounces Mexican cheese blend to top dish with

Topping:
8 cups shredded lettuce
4 cups diced tomatoes
Olives optional

Directions:
For the crust, beat the cream cheese and eggs until smooth. Add the cream and seasonings. Grease 9"x13" baking dish; spread the cheese over the bottom. pour in the egg mixture as evenly as possible. Bake at 375 deg F for 25 minutes. Let stand 5 minutes before adding the topping.

For the filling, brown the turkey or beef and drain the fat. Stir in seasoning, tomato puree, riced cauliflower, and chiles. Spread over crust. Top with cheese. Reduce oven to 350 deg F and bake for another 20 minutes or so until hot and bubbly.

Top with lettuce and tomatoes - 1 cup shredded lettuce and 1/2 cup diced tomato per serving. by @marcushair

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2 days ago

Happy Thursday, sending out love and good vibes! by @marcushair

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2 days ago

Grilled Asparagus and Mozzarella Salad
1 Serving: 3 greens, 1 lean, 2 3/4 condiments

Ingredients:
4 oz Cheese, mozzarella, reduced fat (1 lean)
3/4 cup (3.95 oz) Raw Tomatoes, Grape (1.5 green)
3/4 cup (3.54 oz) Cooked Asparagus, frozen (1.5 green)
4 tbsp Basil (1/4 condiment)
1/4 tsp Garlic Powder (1/2 condiment)
1/4 tsp Pepper (1/2 condiment)
1 tsp Vinegar, balsamic (1 condiment)
5 sprays Non-stick Cooking Spray (1/2 condiment)

Preparation:
1. Cut asparagus spears into thirds. Place asparagus pieces in a lightly greased grill pan and cook until tender. Remove and set aside.
2. Cut 4 oz of part-skim mozzarella cheese into cubes and place in a medium bowl.
3. Chop or slice the basil leaves. Add the basil along with the grape tomatoes and cooled asparagus pieces to the mozzarella.
4. Combine the pepper and garlic powder with the mozzarella mixture and drizzle with balsamic vinegar. by @marcushair

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3 days ago

Sending out positive vibes on this wellness Wednesday! Have a great day! by @marcushair

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3 days ago

Wedge Salad
1 serving

Each serving provides
1 lean
3 greens
3 condiments

Blue Cheese dressing recipe
4 oz. 2 % cottage cheese
4 Tablespoons low fat Blue cheese crumbles or 3 Tablespoon regular Blue cheese crumbles
Put in blender and mix good till smooth and creamy. Add a little water if needed to thin out a bit. Set aside

4 strips low sodium turkey bacon
7.62 oz. crisp iceberg lettuce

Cut 4 strips low sodium turkey bacon into crumble size and cook in frying pan till done. Weight out your iceberg lettuce with the vegetable conversion chart to equal 7.62 = 3 greens.

Assemble on your plate. Iceberg wedge; pour dressing over top then add your bacon crumbles. Add 2 more Tablespoons Blue cheese crumbles if using low fat. Add NO MORE if using regular blue cheese crumbles by @marcushair

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4 days ago

Have a wonderful day!! by @marcushair

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4 days ago

Veggie Chips & Buffalo Chicken Dip

1 leaner - 3 greens - 1 healthy fat - 3 condiments (per serving)

4 servings
Ingredients:
• 1, (12.5-oz.) can chicken breast, drained
• ¼ cup hot pepper sauce
• 2 tsp lemon juice
• 1½ cups plain, low-fat Greek yogurt
• 1 Tbsp olive oil
• ½ tsp pepper
• ¼ cup light ranch dressing
• ½ tsp rosemary
• ½ tsp salt
• 1 cup reduced-fat, shredded colby and monterey jack cheese
• 4 light spreadable cheese wedges, softened (optional)
• 13.74 oz thinly sliced yellow squash
• 11.94 oz thinly sliced zucchini

Directions:

1. Preheat oven to 400°F.

2. Whisk the olive oil, lemon juice, salt, pepper, and rosemary together in a large mixing bowl.

3. Add yellow squash and zucchini, and gently mix to coat.

4. On a large, lightly-greased baking sheet, arrange yellow squash and zucchini slices in a single layer.

5. Bake for 20 to 30 minutes, until crisp.

6. Meanwhile, mix the cheese wedges, yogurt, ranch dressing, hot pepper sauce, chicken breast, and cheese until smooth, and transfer dip mixture to a small, lightly-greased baking dish.

7. Once chips are removed from the oven, add dip mixture and bake for 15 to 20 minutes, until lightly browned, hot and bubbling. by @marcushair

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5 days ago

Happy Monday! Sometime we need this gentle reminder about our purpose and where other stand in out life!
#selfloveisthebestlove by @marcushair

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5 days ago

Today is a good day for this!

Crock Pot Chicken Taco Soup 🥣

Ingredients:
2 cups reduced sodium chicken broth (2 condiments)
2 cups water
1 cup rotel diced tomatoes with green chilies (2 greens)
1 teaspoon reduced sodium taco seasoning mix (1 1/2 condiments)
1/2 teaspoon cumin (1/2 condiment)
1/4 teaspoon chili powder (1/2 condiment)
1 clove garlic, minced (1 condiment)
13-14 oz raw chicken breasts - should yield 9 oz cooked (1 1/2 lean)
2 cups cabbage, chopped (May need more because of shrinkage) (4 greens)
2 oz Kraft 2% Mexican Cheese to garnish (1/2 lean)

Directions:
Combine chicken broth, water, diced tomatoes, taco seasoning, cumin, chili powder, garlic, cabbage and chicken in a crock pot. Cook on low for 6 to 8 hours or on high 3 to 4 hours. Shred chicken breasts in crock pot before serving. Pour soup into bowls and top with cheese.

Servings: 2 Each serving has 1 Lean, 3 Greens and 2.25 Condiments by @marcushair

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6 days ago