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Optavia lean and green recipes 5&1 optavia lean and green recipes 5&1 easy August 2024

Optavia’s 5&1 Plan focuses on combining five small, nutritionally balanced meals with one lean and green meal each day. For August 2024, here are 10 easy and delicious Optavia Lean and Green recipes that fit the 5&1 plan guidelines:

1. Lemon Garlic Chicken with Steamed Broccoli

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups broccoli florets

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Rub chicken breasts with olive oil, garlic, lemon juice, oregano, salt, and pepper.
  3. Place chicken on a baking sheet and bake for 25-30 minutes until cooked through.
  4. Steam broccoli until tender.
  5. Serve chicken with steamed broccoli on the side.

2. Turkey and Spinach Stuffed Bell Peppers

Ingredients:

  • 4 bell peppers (any color)
  • 1 lb ground turkey
  • 1 cup fresh spinach, chopped
  • 1/2 cup diced tomatoes
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Cut the tops off the bell peppers and remove seeds.
  3. In a skillet, cook ground turkey until browned. Stir in spinach, diced tomatoes, garlic powder, onion powder, salt, and pepper.
  4. Stuff bell peppers with turkey mixture and place in a baking dish.
  5. Bake for 25-30 minutes until peppers are tender.

3. Balsamic Glazed Salmon with Asparagus

Ingredients:

  • 4 salmon fillets
  • 2 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups asparagus spears

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. In a bowl, whisk together balsamic vinegar, olive oil, Dijon mustard, garlic powder, salt, and pepper.
  3. Place salmon fillets on a baking sheet and brush with balsamic mixture.
  4. Arrange asparagus around the salmon and bake for 15-20 minutes until salmon is cooked and asparagus is tender.

4. Zucchini Noodles with Turkey Meatballs

Ingredients:

  • 1 lb ground turkey
  • 1/2 cup chopped onion
  • 1/4 cup chopped parsley
  • 1 egg
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 3 cups zucchini noodles
  • 1 cup marinara sauce (sugar-free)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix ground turkey, onion, parsley, egg, garlic powder, basil, salt, and pepper. Form into meatballs.
  3. Place meatballs on a baking sheet and bake for 20-25 minutes.
  4. Heat marinara sauce in a pan and add zucchini noodles. Cook for 2-3 minutes until tender.
  5. Serve meatballs over zucchini noodles with marinara sauce.

5. Chicken Caesar Salad

Ingredients:

  • 2 boneless, skinless chicken breasts
  • 4 cups chopped romaine lettuce
  • 1/4 cup grated Parmesan cheese
  • 2 tbsp Caesar dressing (low-fat)
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Season chicken breasts with garlic powder, salt, and pepper. Grill or cook in a skillet until fully cooked.
  2. Slice chicken and toss with romaine lettuce, Parmesan cheese, and Caesar dressing.
  3. Serve immediately.

6. Beef and Veggie Stir-Fry

Ingredients:

  • 1 lb sirloin steak, sliced thinly
  • 2 cups bell peppers, sliced
  • 1 cup snap peas
  • 1 tbsp olive oil
  • 2 tbsp low-sodium soy sauce
  • 1/2 tsp garlic powder
  • 1/4 tsp black pepper

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Add beef and cook until browned. Remove and set aside.
  3. In the same skillet, stir-fry bell peppers and snap peas until tender.
  4. Return beef to the skillet, add soy sauce, garlic powder, and pepper. Stir to combine.
  5. Cook for an additional 2-3 minutes and serve.

7. Spicy Shrimp with Cauliflower Rice

Ingredients:

  • 1 lb shrimp, peeled and deveined
  • 2 tbsp olive oil
  • 1 tbsp chili powder
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cauliflower rice

Instructions:

  1. Heat olive oil in a skillet over medium-high heat.
  2. Toss shrimp with chili powder, garlic powder, salt, and pepper.
  3. Cook shrimp in the skillet for 3-4 minutes per side until pink and cooked through.
  4. Prepare cauliflower rice according to package instructions or sauté in a separate pan.
  5. Serve shrimp over cauliflower rice.

8. Greek Chicken Salad

Ingredients:

  • 2 boneless, skinless chicken breasts, cooked and diced
  • 2 cups chopped romaine lettuce
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup sliced black olives
  • 1/4 cup crumbled feta cheese
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Salt and pepper to taste

Instructions:

  1. In a bowl, combine lettuce, tomatoes, olives, feta cheese, and diced chicken.
  2. In a small bowl, whisk together olive oil, red wine vinegar, oregano, salt, and pepper.
  3. Toss salad with dressing and serve.

9. Stuffed Portobello Mushrooms

Ingredients:

  • 4 large portobello mushrooms, stems removed
  • 1/2 cup cooked quinoa
  • 1/2 cup diced tomatoes
  • 1/4 cup chopped spinach
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. In a bowl, mix quinoa, tomatoes, spinach, Parmesan cheese, olive oil, garlic powder, salt, and pepper.
  3. Stuff mushrooms with the mixture and place on a baking sheet.
  4. Bake for 20-25 minutes until mushrooms are tender.

10. Eggplant Parmesan

Ingredients:

  • 1 large eggplant, sliced
  • 1 cup marinara sauce (sugar-free)
  • 1 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp olive oil
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Brush eggplant slices with olive oil and season with basil, garlic powder, salt, and pepper.
  3. Arrange slices on a baking sheet and bake for 15-20 minutes until tender.
  4. Spread marinara sauce over eggplant slices, top with mozzarella and Parmesan cheese.
  5. Bake for an additional 10-15 minutes until cheese is melted and bubbly.

These recipes adhere to the Optavia 5&1 Plan, offering a range of delicious and satisfying Lean and Green meal options that are both nutritious and easy to prepare. Enjoy these recipes as part of your healthy eating plan!