Each serving provides
1/2 leanest, 1/2 lean
1 healthy fat
5 oz. Raw cod ( yields 3 1/2 oz. When cooked ) -1/2 leanest
1/2 cup or 2 oz. Low moisture shredded mozzarella – 1/2 lean
1/4 teaspoon salt free lemon pepper Mrs Dash -1 condiment
1/2 cup shredded purple raw cabbage – 1 green
1/4 cup green onions – 1/2 green
1/2 cup chopped lettuce- 1/2 green
1/2 cup chopped fresh tomatoes- 1 green
1 Tablespoon + 2 teaspoons Bolthouse Classic Ranch dressing- 1/2 healthy fat
1 Tablespoon Guacamole – 1/2 healthy fat
Sprinkle your Mrs. Dash seasoning over your raw fish. Bake your fish in the oven at 350 till your fish easily starts to flake away with a fork. If your fish is thick cut in 1/2 lengthwise before sprinkling and cooking.
Divide your mozzarella into 2 piles on your parchment paper and spread out to make an even circle.
Cook 2 low moisture mozzarella piles ( spread out evenly) on a parchment paper in the oven at 350 till brown but not burnt.
(2 cheese shells per serving)
Let your cheese shells cool off or fill and eat right away if you want them to be cheese taco shells instead.
Cut up and mix all your veggies together. Place on top of your cooled shells. The shells when cooled should stay hard and crispy. Divide your fish between the 2 shells on top of your veggies and top with your dressing.
Mix your ranch dressing and your guacamole together to make a dressing to drizzle over top.
Yes you get 2 for a complete lean and green