Looking for a quick and easy meatball recipe to prepare that everyone will enjoy! Try these low carb, gluten-free Italian zucchini meatballs! Both the kiddos and adults will approve! The Bonus? There are veggies in it! Don't tell the kiddos though! The zucchini helps keep the meatballs moist without the use of breadcrumbs. 

Meatballs are perfect for Monday night football so I will be serving these along with some other goodies tonight!


Shred the zucchini and squeeze out all the excess moisture. I only needed one medium sized zucchini to make 1 cup of shredded zucchini for this recipe. 

A little tip! If you have a french press, use it to squeeze out the moisture from the zucchini. Simply put the shredded zucchini at the bottom of your French Press. Place the top over and press down, like you would with your morning cup of coffee. Then drain! That's it!

Combine all the ingredients for the meatballs in a large bowl. Definitely, use a large bowl because this recipe makes 6 servings!


Use a small cookie scoop to scoop out the meatballs and place them on a cookie sheet.


I made exactly 42 meatballs which was perfect since I had 6 servings which gave me a nice round number of 7 meatballs per serving.


Bake the meatballs for about 20 to 25 min or until cooked through. I transferred the cooked meatballs to a 9 x 13 casserole dish to remove them from the grease and liquid from the meatballs.


Top the meatballs with 1 cup of an approved marinara sauce and the remaining 2/3 cup of mozzarella cheese. Bake for an additional 5 to 10 min or until the cheese has melted. Garnish with fresh basil.


   I placed little football flags in the meatballs to be Game Ready! Go Team! Serve this with 2 Greens of your choice! Enjoy!


Italian Zucchini Meatballs

Ingredients:
For the Meatballs
14 oz 93% lean ground beef (2 Leans)
16 oz Jennie-O sweet Italian turkey sausage, casings removed* (2 Leans)
1 cup reduced fat mozzarella cheese (1 Lean)
6 tbsp reduced fat parmesan cheese (3 Condiments)
1 cup shredded zucchini (2 Greens)
3/4 tsp salt (3 Condiments)
2 tsp onion powder (4 Condiments)
2 tsp fresh minced garlic (2 Condiments)
1 tsp Italian seasoning (2 Condiments)
1 egg (1/3 Lean)

For the Topping
1 cup approved marinara sauce** (4 Greens)
2/3 cup reduced fat mozzarella cheese (2/3 Lean)
1/4 cup fresh basil, chopped (1/4 Condiment)

Directions:
Preheat oven to 400 degrees.
Lightly spray a baking sheet with cooking spray or use a non-stick silicone mat with the baking sheet.
Shred zucchini and squeeze out excess moisture from zucchini using a clean dish cloth or cheesecloth.
Combine all the ingredients for the meatballs in a large bowl.
Use a small cookie scoop and scoop out small meatballs and place them on the prepared cookie sheet.
Bake for about 20 to 25 min or until cooked thoroughly. Drain the grease.
Top with marinara sauce and 2/3 cup cheese.
Bake for an additional 5 to 10 min or until cheese has melted.
Garnish with fresh basil.

6 Servings with
1 Lean, 1 Green, and 2 1/2 Condiments per serving

* You can substitute 14 oz of Jennie-O bulk turkey sausage instead of 16 oz Jennie-O sweet Italian turkey sausage or 93% lean ground beef.

** Some approved marinara sauces:
Rao's marinara sauce
Prego no sugar added traditional sauce
Hunt's garlic and herb pasta sauce
Trader Joe's marinara sauce
Organico Bello


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


Have you made the mashed potato "buns" yet? They are pretty amazing! Their texture is very similar to bread so they make wonderful sandwiches or bagels!


You can shape the "bread" any way you like, but I like to use a donut pan so they have the shape of bagels. You can also form two round circles on a parchment lined cookie sheet to make traditional sandwich "buns".


I used two "buns" which was 1 Fueling, topped it with Pulled Root Beer BBQ Chicken I made in the Instant Pot. The recipe for the chicken is below as well! I topped it with ranch cole slaw and it was delicious! When making this little sandwich, you still have 2/3 Lean, 2 Greens, and 4 other Fuelings to complete your day! Enjoy!

Mashed Potato "Buns"

Ingredients:
1 Medifast or Optavia Mashed Potatoes (1 Fueling)
2 Egg Whites (1/7 Lean)
1 tsp Baking Powder (2 Condiments)

Directions:

Preheat oven to 350 degrees. Whisk the egg whites until foamy. Add the baking powder and mashed potatoes. Whisk until combined. Pour in a ziploc bag and shape the bread into desired shape or use a donut pan. If shaping yourself with a ziploc bag, use parchment paper over a baking sheet. If using a donut pan, lightly spray pan with cooking spray. Bake for about 7 to 9 minutes.

1 Serving with 1 Fueling, 1/7 Leanest and 2 Condiments



Instant Pot Pulled Root Beer 
BBQ Chicken

Ingredients:
32 oz frozen chicken breasts (4 Leaner)
12 oz diet root beer
3/4 cup G Hughes sugar free Hickory BBQ Sauce (12 Condiments)

Directions:
Place chicken breasts and 12 ounces root beer in the Instant Pot.
Use the poultry setting and change the time to 25 min. 
Do a 10 min NPR (natural pressure release). 
Drain and then shred. 
Add BBQ sauce and stir until combined.

4 Servings with
1 Lean and 3 Condiments per Serving



For the Sandwich:
Potato "Buns", 2 oz Pulled BBQ Chicken, 1/2 cup Cole Slaw Mix and 1 tbsp Light Ranch Dressing):

1 Fueling, 1/3 Lean, 1 Green, 1/2 Healthy Fat, and 3 Condiments
*You still need 2/3 Lean, 2 Greens, and 4 other Fuelings to complete your day.

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

This makes a quick and easy dinner the whole family will love! I used my favorite sausage, Al Fresco Chicken Sausage with broccoli and spiralized zucchini to throw this dish together in a matter of minutes! Then I added some alfredo sauce, garlic powder and parmesan cheese! I know this is almost too simple to post, but it was too delicious not too! Enjoy!


Quick Sausage Alfredo with Broccoli and Zucchini Noodles

Ingredients:
1/4 cup Bertolli Light Alfredo Sauce (2 Condiments)
1/4 tsp garlic powder (1/2 Condiment)
1 tbsp reduced fat grated parmesan cheese (1/2 Condiment)
2 Al Fresco Andouille Chicken Sausage, sliced (1 Lean)
1 cup spiralized zucchini (2 Greens)
1/2 cup broccoli, cooked (1 Green)

Directions:
Heat a medium sized skillet over medium high heat. Add sliced sausage and brown on both sides. Add spiralized zucchini, cooked broccoli and 1 tbsp of water to the pan. Saute for 2 min. Stir in alfredo sauce, garlic powder, and parmesan cheese until ingredients are coated with the sauce. Heat for another minute or until heated thoroughly.

1 Serving with
1 Lean, 3 Greens, and 3 Condiments

Other sausage substitutes:
6 ounces Jennie-O Sweet Italian turkey sausage = 1 Lean
Gilbert Chicken Sausage: 2 links = 1 Lean
Al Fresco Sweet Italian: 2 links = 1 Lean


Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I wanted a dish that was light, refreshing, quick and easy! This tuna salad fit the bill! It has all the flavors of Summer and then some! Boasting flavors of lime, cilantro, and jicama!


I decided to use a combination of jicama and celery to give the salad a nice crunch, but feel free to choose one, the other, or both! Jicama is super crunchy, but has a slightly sweet delicate flavor. If you have a Trader Joe's near you, get the peeled, pre-cut jicama sticks for easy preparation.


Combine all the ingredients in a small bowl. It is just as yummy to eat it out of the bowl!


Stuff the tuna salad in a sweet bell pepper that has been sliced in half with seeds and membranes removed.


Top the stuffed pepper halves with two slices of provolone cheese and broil until the cheese has melted. This is the type I cheese I used. If you do not want to add cheese to your stuffed peppers, use 7 oz of tuna for a full Lean.


The peppers will still be crunchy so if you prefer soft peppers, boil the pepper halves for 5 minutes or until desired tenderness. Then stuff the peppers with the tuna salad and top it with the cheese slices. Broil until cheese has melted. Enjoy!


Jicama Tuna Salad Stuffed Peppers

 Ingredients:
4.6 oz canned tuna, drained (2/3 Lean)*
1 1/2 Tbsp lite mayo (1 Healthy Fat)
1/4 tsp Trader Joe's chili lime seasoning or seasoning of choice (1 Condiment)
1 tsp dijon mustard (1 Condiment)
1 tsp lime juice (1/2 Condiment)
1/8 tsp fresh ground black pepper (1/4 Condiment)
2 tbsp fresh cilantro, finely chopped (1/8 Condiment)
1/4 cup celery, chopped (1/2 Green)
1/4 cup jicama, chopped (1/2 Green)
1 bell pepper sliced in half lengthwise, top and membrane removed (2 Greens)
2 slices Reduced Fat Provolone cheese slices (1/3 Lean)

Directions:
Drain can of tuna, empty in a small mixing bowl and shred with a fork. Add mayo, chili lime seasoning, dijon mustard, lime juice, black pepper and mix well. Add cilantro and celery. Mix to combine. 

Stuff the two pepper halves with tuna mixture. Place provolone cheese slices on each half. Broil the peppers for a few min or until cheese melts. If you prefer your peppers to be soft rather than crunchy, boil your peppers in boiling water for 5 min or until desired tenderness. Enjoy!

*If you do not want cheese, use 7 oz of tuna for a full lean and add 1 more Healthy Fat.

1 Serving with 
1 Lean, 3 Greens, 3 Condiments, and 1 Healthy Fat per Serving

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Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Looking for an easy side dish to serve with your Lean? These green beans are delicious and require only a few ingredients!


Green Beans Almondine

Ingredients:
1 1/2 cups fresh green beans, washed and trimmed (3 Greens)
1/4 tsp garlic salt (1 Condiment)
dash of fresh ground black pepper, if desired
1 tsp sesame oil (1 Healthy Fat)
1 tsp lemon juice (1/2 Condiment)
1/2 oz sliced almonds (1 Optional Snack)

Directions:
Place green beans in a medium sized skillet. Add enough water to just cover green beans. Bring to a boil and boil for 3 to 4 minutes. Drain and place green beans in an ice bath to stop the cooking process.

Heat oven to 400°F. Place almonds in a single layer on a baking sheet and toast about 5 minutes or until fragrant and lightly golden, careful not to burn. Remove from oven.


Add drained green beans back to skillet and heat over low heat. Add salt, pepper, sesame oil, and lemon juice tossing to coat. Stir in almonds and heat for a few min or until warmed thoroughly.

1 Serving with
3 Greens, 1.5 Condiments, 1 Healthy Fat and 1 Optional Snack per Serving

Serve with a Leaner (no additional Healthy Fat required) or Leanest Lean (1 additional Healthy Fat required)

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Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I was going through some old posts on my blog and realized this recipe was never published! This makes a yummy sweet and savory sauce perfect for pork chops using only two ingredients. Just in time for grilling season!


Maple Dijon Pork Chops

Ingredients:
2 tbsp Walden Farms pancake syrup (1/2 Condiment)
2 tsp Grey Poupon Country Style Dijon Mustard (2 Condiments)
1/4 tsp Mrs Dash Garlic and Herb Seasoning (1/2 Condiment)
7 oz grilled sirloin pork chops, boneless (1 Lean)


Directions:
Season pork chops with Mrs Dash seasoning and grill pork chops until done about 5 to 7 min on each side. Combine syrup and mustard in a small bowl and pour over grilled pork chops.

1 Serving with
1 Lean, 3 Condiments, No Healthy Fat required


Click Here to Print

Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.



If you haven't tried this pizza yet, you are missing out! Make this Buffalo Chicken Pizza at your next get-together! It is sure to be a crowd-pleaser! This entire pizza is less than 400 calories and only 8 grams of carbs! Pizza for only 8 grams of carbs? Yes! That's right! Using a Cali'flour Foods crust makes this possible! These pre-made crusts are delicious! Low carb, high protein, clean ingredients, gluten-free, no fillers or additives... what's not to love? Link to order the crusts below! Check out their current specials or use code SANDY to save 10% off your order over $50!


These crusts count as 1/2 a Lean and 3 Greens for the whole thing on the 5 & 1 Optavia or Medifast plan! Spicy Jalapeno, Sweet Red Pepper, Original Italian, and Plain are all approved! My absolute favorite is jalapeno, but all of them are delicious! Check them out and start enjoying a healthier pizza!


Buffalo Chicken Pizza

Ingredients:
¼ Cup reduced fat mozzarella cheese (1/4 Lean)
1 ½ ounces skinless grilled chicken breast (1/4 Lean)
1 Tablespoon reduced fat cream cheese (1 Condiment)
3 Tablespoon Frank’s hot sauce, divided (1 1/2 Condiments)
1 Tablespoon reduced fat blue cheese crumbles (1/2 Condiment)
Garnish: Green onions, sliced

Directions:
Preheat oven to 375 degrees. Bake crust for 8 to 10 minutes.
Let cool for 10 minutes.
Combine chicken and 2 tbsp of Frank's hot sauce in a small bowl. Stir until combined. Set aside.
Mix cream cheese with remaining 1 tbsp of hot sauce until smooth. Spread over cooled crust. 
Add chicken and mozzarella cheese. Sprinkle blue cheese crumbles on top. 
Bake for 5 minutes or until cheese has melted.
Garnish with sliced green onions, if desired.

Makes 1 Serving (Entire Pizza)
1 Lean, 3 Greens and 3 Condiments per Serving




Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I am so excited for Friday Night Pizza Night because this pizza is absolutely delicious! I just love pizza in general but this one is quickly becoming a favorite of mine!


Instead of using typical marinara sauce, a thin layer of ricotta cheese is used at the base of the crust. A blend of mozzarella, feta and parmesan cheese is sprinkled on top along with fresh basil and Italian seasonings. Sooo good! This is another great way to use those yummy Cali'flour Foods Crust! Everyone knows how much I love their crusts which are 5 & 1 approved counting as 1/2 a Lean and 3 Greens for the entire crust! Four delicious flavors are approved: Plain, Original Italian, Spicy Jalapeno, and Sweet Red Pepper! Check them out if you haven't already! If you have these crusts, go make this pizza! Enjoy!


White Pizza

Ingredients:
1 Cali'flour Foods Pizza Crust (1/2 Lean, 3 Greens)
1/4 cup part skim ricotta cheese (1/4 Lean)
1/4 cup reduced fat mozzarella cheese (1/4 Lean)
2 tbsp reduced fat feta cheese (1 Condiment)
1 tbsp grated reduced fat parmesan cheese (1/2 Condiment)
2 tbsp chopped fresh basil (1/4 Condiment)
or 1/2 tsp Italian Seasoning (1 Condiment)

Directions:
Preheat oven to 400 degrees.
Bake pizza crust for 8 to 10 min.
Let cool for at least 10 min. 
Cooling helps the crust crisp up more.
Thinly spread ricotta cheese on cooled crust.
Sprinkle mozzarella, feta and parmesan cheese on top.
Spread chopped basil and Italian seasoning on top of cheese.
Bake for an additional 5 to 6 min or until cheese has melted.

1 Serving (Entire Pizza)
1 Lean, 3 Greens and 3 Condiments




Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.


I am a HUGE fan of chicken salads, especially during the Summer months when I do not feel like heating up the kitchen. They are quick and easy to throw together and they taste delicious!


This dish is also great to take to those potlucks or BBQ get-togethers you keep getting invited to but do not know what to bring. This is a definite crowd pleaser. And although... this recipe is called jalapeno popper chicken salad, it really isn't that spicy so don't let the name fool you.


This recipe calls for cooked chicken breasts so if you really want a shortcut, use rotisserie chicken found at your local grocery store. Remove the skin and bones and use the breast meat. Or if you have a Costco near you, Costco sells rotisserie chicken breast meat already cooked and shredded for you. I actually used leftover grilled chicken from the day before, but you can use the cooking method of your choice.


Combine all the yummy ingredients in a large bowl and stir until combined. I added this delicious seasoning from Feast Mode Flavors to my chicken salad which made it taste even better! It is one of my favorite seasonings from this company! I should know because I have almost every flavor! I am kind of addicted! Check them out! They make delicious seasonings with less sodium and clean ingredients! Healthy eating couldn't be easier! I am not an affiliate and all opinions are my own. I just love them so much so I wanted to share! Plus there is a promotion going on!


Feast Mode is partnering with @warriorstateocr Warrior State of Mind 5K! Please join Warrior State of Mind (WSOM) as we honor our Fallen Soldiers and show our love and support for our Active Duty and Veterans. When you use coupon code “wsom” during checkout, you’ll get 25% off of your order and Feast Mode will donate 10% of your purchase towards the Warrior State of Mind 5K event! Discount will expire June 30th...Hurry and help us support this worthy cause!


I served this chicken salad on bibb lettuce, which makes a great presentation at your next get Summer get together! No messy hands and already portioned out for you! This can also be eaten on a cauliflower crust, stuffed in a cooked sweet bell pepper or with assorted fresh veggies! Enjoy this yummy recipe!


Jalapeno Popper Chicken Salad

Ingredients:
20 oz cooked chicken breasts, diced or shredded (4 Leaner Leans with turkey bacon)
8 slices turkey bacon, cooked and chopped (4 ounces Lean Protein)
1/2 cup 2% plain Greek yogurt (1/3 Leaner Lean)
1/4 cup chopped pickled jalapenos (4 Condiments)
1 tbsp juice from jarred jalapenos
4 ounces or 8 tbsp light cream cheese, softened (8 Condiments)
1/4 cup plus 2 tbsp light mayonnaise (4 Healthy Fats)
1/4 tsp garlic salt (1 Condiment)
1/2 tsp Feast Mode Asiago Jalapeno Seasoning or seasonings of your choice (2 Condiments)
2/3 cup reduced fat sharp cheddar cheese (2/3 Lean)

Directions:
Combine chicken, plain Greek yogurt, jalapenos, juice from jarred jalapenos, softened cream cheese, mayonnaise, garlic salt and Feast Mode Asiago Jalapeno Seasoning in a large bowl. Stir until combined. 

Gently stir in turkey bacon and cheddar cheese. Divide into 5 equal portions and serve as a lettuce wrap, on a cauliflower crust, stuffed in a cooked sweet bell pepper, or with an assortment of fresh veggies!

5 Servings (about 1 cup) with 1 Leaner Lean, 3 Condiments, and 1 Healthy Fat per Serving




Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

Looking for a delicious meal made with a few clean ingredients? This is it!
This dish is made with spiralized zucchini, taco seasoned chicken, cilantro, lime, and avocado! I love all those light refreshing flavors! It's perfect for summer, ready in less than 20 min, gluten free and totally healthy!


I cooked the chicken in a skillet, but if you want to take advantage of the beautiful weather outdoors, season the chicken with taco seasoning and throw it on the grill! Dice up the cooked chicken.

Shortcut tip: use 18 oz of cooked breast meat from rotisserie chickens found at your local grocery store. Decrease the taco seasoning to 1/2 tsp to 1 tsp, depending on your liking. Sprinkle it on the chicken and zucchini noodles along with the lime juice and cilantro. Then add the diced avocado at the end.

A simple and delicious weeknight meal!


Cilantro Lime Chicken
with Zucchini Noodles

Ingredients:
1.5 pounds of boneless, skinless chicken breasts, chopped into 1" pieces 
(3 Leaner Leans)
4 1/2 cups spiralized zucchini noodles (9 Greens)
1/4 tsp garlic salt (1 Condiment)
1/4 tsp fresh ground black pepper (1/2 Condiment)
2 tsp taco seasoning (4 Condiments)
2 tbsp lime juice (3 Condiments)
1/2 cup fresh cilantro, chopped (1/2 Condiment)
4 1/2 oz avocado, diced (3 Healthy Fats)

Directions:
Spray a large skillet with cooking spray. Heat the skillet to medium-high heat and add the diced chicken breast. Season with taco seasoning. Cook until the chicken is lightly browned & cooked through. Once cooked through, transfer the chicken to a separate dish and set aside.

Spray the skillet with cooking spray and heat over medium high heat. Add the zucchini noodles & cook for 60 seconds stirring often. Add the chicken back to the skillet. Sprinkle the chopped cilantro & and add lime juice. Remove from heat & toss to combine. Season with garlic salt and black pepper. Divide into three equal portions (6 oz of cooked chicken and 1 1/2 cups of zucchini noodles). Add 1 1/2 oz of diced avocado to each serving. Enjoy!

3 Servings with 1 Lean, 3 Greens, 3 Condiments and 1 Healthy Fat per Serving


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Disclosure: I receive free product in order to evaluate and comment on my experiences using Medifast products. Medifast products and the Medifast program are not intended to diagnose, treat, cure or prevent any disease or illness.

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