This is just a little update of why I have been missing in action. Hubby and I just got back from a wonderful trip to Las Vegas which explains why I have not been posting on my blog for nearly 2 weeks! We spent 12 fun filled days in Sin City and although we had lots of fun, no place beats HOME!

About my pregnancy... I am happy to report my pregnancy is going very well! I am now 4 months prego and I am beginning to show! I am one of the fortunate ones who did not experience morning sickness, but boy do I have an appetite! I think I give new meaning to the phrase "Eating for two"! This year I have decided to try to incorporate more healthier entrees as well as adding more fruits and veggies to my daily meal plans. This is for both me and the baby to ensure a healthy pregnancy.

I hope everyone had a wonderful New Year! Check back later for more recipes!
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 I just kind of threw this dish together at the last minute. The beef, cheese, and bacon remind me of a bacon cheeseburger so I added in some beef broth and a laughing cow cheese wedge to make it a tad bit creamier. Thrown Together Bacon Cheeseburger Soup! No need to add any additional spices. The beef broth adds enough sodium and the laughing cow cheese adds additional flavor. Sooo good, especially on those cold days coming up soon! I just love those chunks of diced tomatoes! Enjoy!


Bacon Cheeseburger Soup

Ingredients:
2.5 oz 93% lean ground beef, cooked (1/2 Lean)
1 oz 2% reduced fat Mexican Cheese 
2 slices turkey bacon, cooked and crumbled (1/2 Lean with the cheese)
1 cup low sodium beef broth (1 Condiment)
1 wedge Light Garlic and Herb Laughing Cow Cheese (1 Condiment)
1/2 cup Italian diced tomatoes in juice (1 Green)

Directions:
Combine all ingredients in a sauce pan and cook over medium high heat until cheese has melted.

1 Serving with
1 Lean, 1 Green (Need 2 more Greens), and 2 Condiments

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Before I share this recipe, I wanted to share my happy news! I lost another pound bringing me down to 145 lbs! That is the lowest weight I have been in a long time! I am getting closer and closer to goal eating recipes like this one without feeling deprived! Woo-hoo!

This is a yummy cool cauliflower salad recipe that is perfect for a Summer BBQ! It is a mixture of fresh cooked cauliflower, celery, hard boiled eggs, mayo, dijon mustard and spices that make this a delicious copycat version of traditional potato salad but without all the carbs and calories! Give this healthier version a try!


Cauliflower Salad

Ingredients:
2 3/4 cup fresh cauliflower, 
cooked and chopped (5 1/2 Greens)
1/4 cup celery, chopped* (1/2 Green)
2 hard boiled egg, chopped (2/3 Lean)
3 tbsp light mayo (2 Healthy Fats)
2 tsp dijon mustard or yellow mustard 
(2 Condiments with dijon mustard or 2/3 Condiment with yellow mustard)
1/4 tsp salt (1 Condiment)
1/4 tsp onion powder (1/2 Condiment)
1/8 tsp black pepper (1/4 Condiment)
sprinkle of paprika

Directions:
Steam cauliflower until cooked for about 5 minutes 
or until cauliflower is fork tender. 
Make sure cauliflower is still firm but fork tender. 
Rinse in cold water to cool; pat dry with paper towel until dry. 
Add the cauliflower to a bowl with celery and eggs. 
Stir in mayo, dijon mustard, salt, onion power, and pepper stirring until combined. Sprinkle with paprika, if desired. 
Chill for at least 1 hour.

Makes 2 Servings
Each serving provides
1/3 Lean, 3 Greens, less than 2 Condiments, and 1 Healthy Fat

Serve this with 2/3 Leaner or Leanest option such as 4 ounces of grilled chicken breasts or 4.6 oz shrimp

*Don't like celery? Try 1/4 cup sliced green onions in place of celery.
*Don't like eggs? Omit them and eat a full serving of protein from the Leaner or Leanest category (add 1 more healthy fat).

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This is one my favorite lean and greens! The slightly sweet and savory taste makes this dish yummy and stand out among other stir fry recipes so don't skimp on the sweetener. I have always been a fan of sweetened meats. That is probably why I gained my weight! The dreaded sweet tooth! Thank goodness for stevia! I hope you enjoy this recipe!


Hamburger Cabbage Stir Fry

Ingredients:
16 oz raw 95 to 97% lean ground beef (2 Leaner)
2 tsp sesame oil (2 Healthy Fats)
2 1/2 cups cabbage, shredded (5 Greens)
1/2 cup any color bell pepper, chopped (1 Green)
2 tbsp lite soy sauce (2 Condiments)
1/2 tsp garlic powder (1 Condiment)
1/2 tsp ground ginger (1 Condiment)
1/2 packet Stevia (1/2 Condiment)
1/4 tsp salt (1 Condiment)
1/4 tsp black pepper (1/2 Condiment)

Directions:
In a large skillet or wok, heat sesame oil and brown the ground beef. Add soy sauce, garlic powder, stevia, salt and pepper. Then add cabbage and bell pepper. Stir-fry until the vegetables are tender-crisp about 5 to 7 min. Enjoy!

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


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These are a great snack if you don't burn them like me! I tried to follow the recipe and bake it 7 to 7 1/2 minutes, but it was just way too long in my oven (hence some of the burnt pieces in the photo). It was still pretty good though. Use your favorite seasoning! I just used Cajun, but you can always use salt, pepper and chili powder like the original recipe suggests. They puff up into weird shapes so mine did not come out very pretty, but the taste was there. Make sure you do not put them too close together or they will combine with the other pieces. Enjoy the recipe!


Cheese Crisps and Mock "Goldfish" Crackers
Recipe courtesy George Stella

Ingredients:
2 slices 2% American cheese (not "cheese food") (1/3 Lean)
1/4 tsp Cajun Seasoning or your fave seasoning (1/2 Condiment)

Directions:
Preheat oven to 400 degrees F.
Stack the slices of American cheese and cut it into 16 small squares. Separate the pieces, and transfer them to a small bowl. Add the salt, chili powder, and garlic powder toss to combine. Arrange the 32 cheese pieces in 4 rows of 8, on a parchment paper-lined baking sheet, leaving as much space in between each as possible. (This is important because it will combine with the other cheese pieces!).

Bake both until well-browned and crispy, about 7 and 7 1/2 minutes. As you can tell from the photo, mine were burnt at 7 minutes. I will try 6 minutes next time. Still good though : ) If undercooked, they'll be soggy, so don't be afraid to check them and put them back in for more time, if needed.
Cool the crisps and crackers completely before serving—as they cool, they'll crisp up. Store on the counter in an airtight container for a few days.

1/3 Lean and 1/2 Condiment

(You could also use 1 slice of cheese and use it as your additional 2 oz of protein a day and not subtract from your lean. Nutrition support said we can have up to 2 oz of additional protein a day on occasion and not hurt our weight loss)

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I made this for hubby and I last night. We both loved how it turned out. He had his portion over mashed potatoes and I had mine with the zucchini and tomato skillet I had made the day before. I was afraid it would be too dry (like some crock pot meats that I have tried), but this wasn't dry at all. I did add an additional 1/4 cup water after I shredded the meat to make sure it wasn't dry. It had lots of flavor! What makes this really stand out is the chipotle salsa. OMG I love that salsa. I also froze a portion for later. These would make great sandwiches using the revolution rolls or the tomato soup flat bread. Enjoy this wonderful dish!


Mexican Style Shredded Pork

Ingredients:
28 oz pork loin roast (4 Leans)
1/2 tsp salt (2 Condiments)
1/4 tsp ground black pepper (1/2 Condiment)
1/4 tsp garlic powder (1/2 Condiment)
1/2 tsp chili powder (1 Condiment)
2 - 4 oz cans of green chilies (2 Greens)
1/2 cup chipotle salsa (8 Condiments)
1/2 cup water

Directions:
Rinse pork loin and pat dry with a paper towel. Trim it of all visible fat (mine did not have much at all). Season with salt, pepper, chili powder and garlic powder on all sides. Place in the slow cooker.

Combine green chilies, salsa and water in a small bowl and pour over pork. Cook on LOW for 8 hours. Shred the pork. You may add an additional 1/4 cup of water if desired, to keep the meat from drying out. Cook on LOW for an additional 1 hour.

4 Servings with 
1 Lean, 1/2 of 1 Green, and 3 Condiments per serving


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Don't know what to do with all that zucchini you have in the fridge? How about a quick and easy zucchini and tomato dish? This can be whipped up in a matter of minutes and you will have all your greens for the next three days! Yes! No cooking... well of course you have to still make your lean but at least you have your green. I love the addition of basil and parmesan cheese that gives this dish  an Italian taste. I also like the addition of splenda so that it has a slight sweetness to it. Enjoy this dish!


Zucchini and Tomato Skillet


Ingredients:
1 clove garlic, minced (1 Condiment)
1 tsp olive oil  (1 Healthy Fat)
1/2 packet stevia - optional (1/2 Condiment)
1/2 teaspoon salt (2 Condiments)
1/2 tsp dried basil (1/2 Condiment)
1 1/2 tsp grated reduced fat grated parmesan cheese, divided (1/2 Condiment)
Dash of pepper
3 cups zucchini, unpeeled, sliced 1/2-inch thick (6 greens)
1 1/2 cups tomatoes, peeled and diced or it can be canned with less than 5 g of carbs per 1/2 cup (3 Greens)

Directions:
Cook garlic in oil until until garlic is brown. Add sugar, salt, pepper, basil, and zucchini. Saute for 5 minutes, stirring occasionally. Add tomatoes and cook for about 1 minute or until heated thoroughly. Divide into 1 1/2 cup servings. Sprinkle with 1/2 tsp parmesan cheese.


3 servings with all your Greens (1 1/2 cups), 1.16 Condiments and 1/3 Healthy Fat per serving


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A quick recipe to throw together. Make sure you marinate the shrimp for the full 2 hours to get the most flavor. I didn't grill my shrimp, but just cooked them over the stove. These would have been better if they were grilled. Next time I will definitely do that. I hope you enjoy the recipe!


Grilled Lemon Ginger Shrimp

Ingredients:
18 ounces shrimp, peeled, tails removed and deveined (2 Leanest Leans)
1 tbsp olive oil (3 Healthy Fats)
1 tsp sesame oil (1 Healthy Fats)
1 tbsp + 2 tsp lemon juice (2 1/2 Condiments)
1/4 tsp garlic powder(1/2 Condiment)
1/2 tsp ground ginger (1 Condiment)
2 tbsp fresh cilantro (1/8 Condiment)
1/4 tsp paprika (1/2 Condiment)
1/4 tsp salt (1 Condiment)
skewers

Directions:
In a medium size bowl combine the olive oil, sesame oil, lemon juice, garlic, ginger, cilantro, paprika, and salt until blended. Add shrimp, and stir to coat. Cover, and refrigerate for 2 hours.

Preheat grill to medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade. Lightly oil grill grate. Grill shrimp for 2 to 3 minutes per side, or until opaque.

2 Servings with 1 Leanest Lean, 2 Healthy fats, and 3 Condiments per serving


Click Here to Print


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Jump to Recipe

These Homemade Italian Meatballs are packed with flavor and incredibly easy to make. Even without traditional breadcrumbs, they stay tender, juicy, and satisfying thanks to a combination of egg and freshly grated Parmesan cheese. The Parmesan not only adds rich, savory flavor but also helps bind the meatballs together while keeping them moist.

One of my favorite things about this recipe is how versatile it is. You can serve these meatballs with your favorite marinara sauce for a classic Italian meal, or keep things lighter by pairing them with zucchini noodles or spaghetti squash. They’re hearty enough to satisfy a pasta craving while sneaking in an extra serving of vegetables.

Whether you’re looking for a low-carb dinner option or simply a delicious homemade meatball recipe, this one is sure to become a family favorite. Top with fresh basil, a sprinkle of Parmesan cheese, and plenty of sauce for a meal that tastes like it came straight from an Italian kitchen. Now that’s amore!

Why You’ll Love This Recipe

  • These Italian meatballs are juicy, tender, and packed with classic Italian flavor.

  • Made without breadcrumbs, they’re naturally lower in carbs while still holding together perfectly.

  • Parmesan cheese helps keep the meatballs moist and delicious.

  • Perfect for meal prep and freezer-friendly for busy weeknights.

  • Serve them with zucchini noodles, spaghetti squash, or your favorite pasta for a family-friendly dinner.

  • Ready with simple ingredients you probably already have on hand.

Frequently Asked Questions

Can I make these meatballs ahead of time?

Yes! Prepare and cook the meatballs up to 3 days in advance. Store them in an airtight container in the refrigerator and reheat when ready to serve.

Can I freeze Italian meatballs?

Absolutely. Cooked meatballs freeze well for up to 3 months. Allow them to cool completely before placing them in freezer-safe containers or bags.

What can I serve with Italian meatballs?

These meatballs are delicious over zucchini noodles, spaghetti squash, pasta, cauliflower rice, or alongside a fresh green salad.

Can I use ground turkey instead of beef?

Yes. Ground turkey works well in this recipe, although the texture may be slightly less tender than beef.

Why don’t these meatballs need breadcrumbs?

The combination of egg and grated Parmesan cheese acts as a binder while helping keep the meatballs moist and flavorful.

Tips for the Best Italian Meatballs

  • Don’t overmix the meat mixture or the meatballs can become tough.

  • Use freshly grated Parmesan cheese for the best flavor.

  • Roll meatballs into evenly sized portions so they cook evenly.

  • Let the meatballs rest for a few minutes after cooking to help retain their juices.

  • Simmer the meatballs in marinara sauce for extra flavor and tenderness.

  • Double the batch and freeze extras for quick future meals.

Italian Meatballs
Ingredients:
  • 1 1/2 lbs 96% lean ground beef
  • 1/4 cup reduced fat parmesan cheese 
  • 1 tsp dried basil leaves 
  • 1/4 cup egg beaters
  • 2 tbsp fresh parsley
  • 1/2 tsp garlic powder
  • 1/4 tsp fresh black ground pepper
  • 3/4 tsp salt 
  • 1 and 1/2 cups Great Value Italian diced tomatoes, blended, divided 
Directions:
  1. Preheat oven to 400 degrees. 
  2. Combine all ingredients in a large bowl except tomato sauce until combined. 
  3. Form meatballs from the meat. 
  4. Bake for 20 minutes or until done.
  5. Divide the meatballs into 3 equal portions.
  6. Add about 1/4 cup tomato sauce to each portion.
  7. Serve each portion with Greens of your choice.
  • Makes 3 Servings
  • Each Serving Provide = 1 Leaner, 1 Green, and 3 Condiments
  • Add 2 Greens and 1 Healthy Fat such as 1 cup (180 g) zucchini noodles or 155 g spaghetti squash sauteed in 1 tsp olive oil
  • Calories: 323, Fat: 10 g, Carbs: 5 g, Protein: 53 g
  • Nutrition Disclaimer: Nutrition information is an estimate and may vary based on brands used, ingredient substitutions, and serving size.

Click Here to Print


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Marinated Grilled Shrimp

Ingredients:
1 clove garlic, minced (1 Condiment)
1 tbsp + 1 tsp olive oil (4 Healthy Fats)
2 tbsp Rao's marinara sauce (1 Condiment)
1 tablespoons red wine vinegar (1/4 Condiment)
1 tablespoon chopped fresh basil (1/8 Condiment)
1/4 teaspoon salt (1 Condiment)
1/8 teaspoon cayenne pepper (1/4 Condiment)
18 oz fresh shrimp, peeled and deveined (2 Leanest Leans)
skewers
Directions:
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Add basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.

Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.

Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.

2 Servings with 
1 Leanest Lean, 1.8 Condiments and 2 Healthy Fats per Serving


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