Cheese Taco Shells

I don’t know about you, but tacos are one of my absolute favorite foods on the planet. I love the versatility, the flavors, and I even love the way you eat them with your hands. So many of the meals we eat are with utensils. Frankly, tacos are just fun—and why shouldn’t food be fun?

The problem with tacos on 5&1 is the “shell,” so like I often do, I look to keto chefs for inspiration. The answer: taco shells made from cheese! Now, in keto, they use full fat cheese. To make them 5&1 compliant, we’re going to go with reduced fat cheese. Different fat level, same yumminess level.

Taco Shell Ingredients:

  • 3/4 C or 84g Reduced Fat Shredded Cheddar or 4-Cheese Mexican Cheese {3/4 Lean}
  • 1.5 oz Ground Beef, Chicken, or Meat Substitute from the Leaner category {1/4 Lean}

Entire batch equals One Lean. What you add inside will count towards your Greens and Condiments.

For mine, I added tomatoes and shredded iceberg lettuce and topped with nonfat Greek yogurt {you could use non-fat sour cream as well…I just had Greek yogurt, so went with that.} These shells are small though, so you’ll likely end up with a side salad to complete your Greens. Or, you can add Greens somewhere else throughout your day: grilled mushrooms on your smashed potatoes, roasted peppers on top of your rosemary cheddar biscuit, etc.

If you don’t want ANY meat at all, you can double the amount of cheese and fill them with veggies only. It’s entirely up to you. Get creative! This is the perfect opportunity to play around with your favorite taco combination!

Instructions:

  1. Preheat oven to 375.
  2. Measure out your shredded cheese and cook up your choice of ground meat.
  3. Once oven is preheated, place your cheese in circles {it’s important that they’re circles to create the right shape} on a parchment lined baking sheet or use a pan like mine. Bake for 5-7 minutes, until the edges turn brown and the cheese is bubbly.
  4. While your cheese is cooking, set up your “drying racks”— turn two {or more, depending on how many batches you’re making} glasses over and set wooden spoons across them.
  5. Remove the pan from the oven and allow it to cool for approximately one minute. It needs to rest and firm up, but keep an eye on it. It’s important that you not let them cool too much, as they’ll need to be slightly warm to mold into the taco shell shape.
  6. Use a thin rubber spatula to remove the shells from the pan and then hang them on your “drying rack.” Allow them to harden for approximately five minutes.
  7. Remove, fill and enjoy!

Lastly, these don’t store well. For me, they lost their crispiness and you definitely cannot reheat them. My recommendation: make only what you intend to eat for that meal.

Hope these add some fun and versatility to your Lean & Green arsenal!


Zucchini Rollatini

Creamy, cheesy, tomatoey goodness! If you love lasagna like I do, you will absolutely LOVE this dish! Like I’ve said before, I love great food, but I love when it’s simple to make. This one couldn’t be easier. It looks and tastes beautiful, but anybody can make it.

The ingredients list is super simple, too.

Ingredients:

  • 3/4 C Rao’s Marinara {3 Greens}
  • 180g Zucchini* {3 Greens}
  • 1 Egg {1/3 Lean}
  • 2/3 C Reduced Fat Shredded Cheese {2/3 Lean}
  • 1 C Low Fat Ricotta {1 Lean}
  • 1 tsp Italian Seasoning {1 Condiment}
  • 4T Reduced Fat Grated Parmesan {2 Condiments}

Entire batch yields two servings. Each serving equals 1 Lean, 3 Greens, and 1.5 Condiments

*Equivalent to 1.5 C, but since you’re slicing on a mandolin, it’s important to weigh your zucchini.

One last thought: I saw a similar recipe online that yielded five servings, 1/2 Lean per serving, and 3 Condiments per serving. Personally, I don’t like to make a Lean & Green with so many servings. I prefer to eat a meal no more than two days in a row {and I don’t like to freeze meals}. I also like my Lean & Green recipes to be complete meals {1 Lean, 3 Greens} and I try to constrain the number of Condiments so I have room for almond milk in my daily shakes. That said, you could absolutely double or triple this recipe if you’re serving a family and/or you could add lean ground turkey if you want to add meat. In that case, I would suggest adding 7 oz of COOKED 98% fat free ground turkey {1 Lean} to the ricotta mixture, 120g Zucchini {2 greens} and 1/4 C Rao’s Marinara {1 Green}. I wouldn’t change the cheese proportions. That would turn the entire dish to three complete Lean & Greens and only 1 Condiment per serving.

Instructions:

  1. Preheat oven to 400.
  2. Slice zucchini using a mandolin.*
  3. Mix 2T parmesan, ricotta, Italian seasoning, and egg.
  4. Place marinara at bottom of pan.
  5. Roll zucchini with ricotta mixture and line up in dish.
  6. Cover with shredded mozzarella and remaining parmesan.
  7. Cook for 30 minutes or until toasted brown and zucchini is tender. 

PS. I so highly recommend using these gloves when working with a mandolin. Zero cuts. Zero worries. And so cheap. I will never use a mandolin again without them.


Cloud Bread

I’d heard about cloud bread {I also just found out it’s called revolution bread}, but honestly, it seemed like too much work for what it was. I love to cook and I love good food, but I also like recipes to be pretty easy. You will need a KitchenAid or hand mixer for this one {unless you’re cool with whipping egg whites by hand}, but my verdict: it’s more than worth it!

That’s the hard part. The easy part? The ingredients list is super simple.

Ingredients:

  • 3 T of light herbed cream cheese {3 condiments}
  • 3 Eggs {1 Lean}
  • 1/4 tsp of cream of tartar {.5 condiment}
  • 1/4 tsp of salt {1 condiment}
  • Everything Bagel spice {1 condiment}

One note: I used herbed cream cheese and love it. For a sweet cloud bread option {suggested by Sandy of Sandy’s Kitchen Adventures when we chatted about this last weekend}, use plain cream cheese and you can then top it after it’s baked with a cream cheese icing. If you want the option to go either way, definitely use plain cream cheese.

Entire batch yields 6 sandwiches {1 top, 1 bottom}. One serving equals TWO sandwiches, which equals 1/3 Lean & 2 condiments.

Instructions:

  1. Start with room temperature eggs
  2. Preheat your oven to 300 degrees
  3. Separate the egg yolks and egg whites
  4. Add cream of tartar and salt to egg whites and whip to very stiff peaks
  5. Combine the cream cheese and egg yolks until perfectly smooth
  6. Once egg whites are ready, delicately fold the egg yolk mixture into the egg whites until combined
  7. Line two pans with parchment and spoon out 12 equal dollops and flatten to 1/2-3/4 inches tall with the back of a spoon, keeping each dollop approximately 5 inches apart {You’ll see that I have a special “muffin top” pan, which worked beautifully for this. It is NOT necessary. A simple pan with parchment will do.}
  8. Sprinkle everything bagel spice on half of the tops
  9. Bake for 30 minutes until golden brown
  10. Allow tops to completely cool before you touch them or try to remove them from the pan. They are extremely flaky and need to firm up.

Tops can be stored in an airtight container in the fridge for 2-3 days {if they last that long.}