Ingredients:
1 cup cooked spaghetti squash (2 Greens)
1/2 cup cabbage, chopped - Use tri color cole slaw mix and take out the carrots to save time (1 Green)
1/4 tsp garlic powder (1/2 Condiment)
1/8 tsp onion powder (1/4 Condiment)
4.5 oz of grilled, baked or cooked chicken breasts, chopped into pieces (3/4 Leaner)
2 tbsp Frank's buffalo hot sauce (1 Condiment)
1/4 cup reduced fat mozzarella cheese, shredded (1/4 lean)
1 1/2 tbsp light ranch dressing (3/4 Healthy Fat)
Directions:
In a non-stick skillet, add spaghetti squash and cabbage over medium high heat.
Add garlic powder, onion powder, chicken and Frank's hot sauce and stir until combined and heated thoroughly.
Sprinkle with shredded mozzarella cheese and let melt.
Drizzle ranch dressing on top before serving.
Makes 1 Serving
Each serving provides
1 Lean, 3 Greens, 2 Condiments, and 3/4 Healthy Fat per serving (for the chicken)
If you prefer to bake this instead, preheat the oven to 350 degrees. Bake for 12 to 15 min or until the cheese is melted and the squash is heated through. Then drizzle the ranch dressing on top before serving.
If you prefer to bake this instead, preheat the oven to 350 degrees. Bake for 12 to 15 min or until the cheese is melted and the squash is heated through. Then drizzle the ranch dressing on top before serving.
