Green Bean Casserole is one of my favorite side dishes to have during the holidays! It is a dish that my family loves and it always has an appearance on our holiday table! This recipe is from Optavia's Pinterest page and it has quickly become my favorite lightened up version of Green Bean Casserole!


This recipe uses a mixture of plain Greek yogurt, sour cream, sauteed mushrooms and onions instead of cream of mushroom soup to make this recipe healthier than the classic version. It also uses grated parmesan cheese instead of french fried onions to add a nice golden topping with a slight crunch. Give this lighter version a try!


Green Bean Casserole

Ingredients:
1 pound bag frozen whole green beans
Cooking Spray
2 cups mushrooms, chopped
1/4 cup diced yellow onions
1 tsp minced garlic
3/4 cup nonfat plain Greek yogurt
1/4 cup reduced fat sour cream
1 tsp cornstarch
1/2 packet stevia
1/2 tsp salt
1/4 tsp black pepper
1/2 cup reduced fat, shredded cheddar cheese
2 tbsp grated parmesan cheese

Directions:
Preheat oven to 350 degrees.
Microwave green beans according to package directions. Drain any excess water from the green beans.
Lightly spray a medium sized skillet with cooking spray, and heat over medium heat. Add mushrooms, onions, and garlic. Cook until tender, about 5 to 7 minutes. Combine mushroom mixture with green beans in a medium sized bowl. Let cool.
Meanwhile, add Greek yogurt, sour cream, cornstarch, stevia, salt, and pepper to cooled green beans. Toss to coat vegetables evenly with sauce. Add cheddar cheese and stir until combined.
Spread into a lightly greased 9 inch casserole dish. Top with parmesan cheese, and bake until topping is golden brown, about 30 to 35 minutes.

Makes 4 Servings
Each serving provides
1/4 Leaner, 3 Greens, 1/2 Healthy Fat, and 3 Condiments

Serve with 4.5 ounces of turkey as 3/4 Leaner and add 1/2 Healthy Fat

Want to use canned french style green beans? Use 2 (14 ounce) canned green beans plus 1 more serving from a third for a total of 8 Greens. Make sure to drain the green beans well! With 2 cups of mushrooms, you will have a total of 12 Greens with 3 Greens per serving.


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If you’re looking for a dinner that’s easy to make, packed with flavor, and fits into a healthier lifestyle, these Garlic Butter Turkey Meatballs are a must-try! They’re juicy, tender, and coated in a rich garlic butter sauce that tastes indulgent while keeping things light.

Made with lean ground turkey, these meatballs are naturally low in carbs and gluten-free, making them a great option for busy weeknights or meal prep. Everything comes together in one skillet, so you’ll spend less time cleaning up and more time enjoying dinner.

Whether you serve them over zucchini noodles, cauliflower rice, mashed potatoes, or alongside your favorite vegetables, this recipe is simple, satisfying, and sure to become a regular on your dinner menu.


The turkey meatballs are paired with spiralized zucchini noodles that is sauteed in light butter, lemon juice, hot sauce and a little bit of garlic powder. The butter and lemon makes these zucchini noodles zesty and refreshing while adding a little heat from the hot sauce. If you don't like a little spice, leave out the hot sauce.

Another side dish option I have been enjoying with these meatballs is grated cauliflower or riced cauliflower. Buy them already grated in the frozen section to save time. Stick them in the microwave and you have the perfect side for these delicious meatballs.


These yummy meatballs are also so versatile! I have also been enjoying them with a variety of G Hughes products such as their sugar free bbq sauces, orange ginger marinade and teriyaki marinade. Since the meatballs count as a little less than 2 Condiments, use 1 tbsp of these sauces as 1 Condiment per serving.

Why You’ll Love This Recipe

  • Quick and easy: Everything cooks in one skillet for minimal cleanup.

  • Healthy and satisfying: Low in carbs, gluten-free, and made with lean ground turkey.

  • Packed with flavor: A rich garlic butter sauce keeps the meatballs juicy and delicious.

  • Versatile: Serve them with cauliflower rice, zucchini noodles, mashed potatoes, pasta, or your favorite vegetables.

  • Perfect for meal prep: They reheat beautifully for easy lunches and dinners throughout the week.

Tips for the Best Meatballs

  • Don’t overmix the meatballs. Mix just until the ingredients are combined to keep the meatballs tender and juicy.

  • Make evenly sized meatballs. Using a cookie scoop or kitchen scale helps them cook evenly.

  • Cook over medium-low heat. This allows the meatballs to brown beautifully without burning the garlic butter.

  • Don’t overcook the zucchini noodles. Cook them just until they’re tender-crisp to prevent them from becoming watery.

  • Baste the meatballs as they cook. Spoon the garlic butter over the meatballs for extra flavor and moisture.

  • Fresh is best. Fresh lemon juice and chopped cilantro brighten the dish and add the best flavor.

  • Make it your own. If you’re not watching carbs, serve the meatballs over pasta, rice, or mashed potatoes instead of zucchini noodles.


Garlic Butter Turkey Meatballs with Lemon Zucchini Noodles

Slightly adapted from Eatwell101


Ingredients:

  • For Meatballs:
  • 20 oz raw ground 95 to 97% lean ground turkey (2 1/2 Leaner)
  • 1/2 cup reduced fat mozzarella cheese ~ 3 to 6 g fat per oz (1/2 Lean)
  • 1/2 tsp garlic powder (1 Condiment)
  • 1 tsp dried basil (1/2 Condiment)
  • 1/2 tsp dried oregano (1/2 Condiment)
  • 1 chicken bouillon cube, crumbled (1 Condiment)
  • 1/4 tsp salt (1 Condiment)
  • 1/4 tsp black pepper (1/2 Condiment)
  • 1 cup chopped cilantro (1 Condiment) *
  • 1 1/2 tbsp light butter (1 1/2 Healthy Fats)
  • For Zucchini Noodles:
  • 4 1/2 cups zucchini noodles ~ 810 g cooked weight (9 greens)
  • 1/4 tsp garlic powder (1/2 Condiment)
  • 1 tbsp light butter (1 Healthy fat)
  • 1 tbsp lemon juice (1 1/2 Condiment)
  • 1 tbsp Frank’s hot sauce (1/2 Condiment)

Directions:

  1. In a large bowl, combine ground turkey, mozzarella cheese, 1/2 tsp garlic powder, basil, oregano, crumbled bouillon cube, salt, black pepper and cilantro.
  2. Mix well and form 18 meatballs. I divide the meat mixture into 3 equal portions by weighing it out. Then make 6 meatballs out of each portion.
  3. Melt 1 1/2 tablespoons butter in a large skillet over medium-low heat.
  4. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through.
  5. While cooking, baste the meatballs with the mix of butter and juices.
  6. Remove meatballs to a plate and set aside.
  7. In the same skillet, melt 1 tablespoon butter.
  8. Add lemon juice, hot sauce, and 1/4 tsp garlic powder.
  9. Stir in zucchini noodles and cook for 3 to 4 minutes until zucchini is done but still crisp.
  10. Move zucchini aside and add the meatballs back to the skillet and reheat for a minute or two.
  11. Garnish with cilantro.
  12. Serve immediately. Enjoy!

Makes 3 Servings. Each serving provides: 1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat which is 6 meatballs with 1 1/2 cups (270 g) zucchini noodles


Want only the meatballs as your Lean? You can choose a different Green but make sure to add 1 Healthy Fat if you are not using the zucchini recipe. For example: add 1 tsp of light butter (1/3 Healthy Fat) to 1 1/2 cups grated cauliflower for 1 serving or 1 tbsp light butter (1 Healthy Fat) to 4 1/2 cups grated cauliflower for 3 servings.


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This salad is currently one of my favorite salads so I thought I would share it with you guys! I sauteed shrimp in a non-stick skillet with Mrs. Dash seasoning, but you can use whatever seasoning you prefer. Then I added the cooked shrimp to a bowl of spring mix, cucumbers, and tomatoes. I tossed in some diced avocado as an additional healthy fat for the shrimp. You can also make this salad with chicken! Just omit the avocado. A drizzle of light ranch dressing and sugar free bbq sauce completes this delicious salad!


I recently tried Sweet Baby Ray's no sugar added bbq sauce and I fell in love! It is more Condiments, but it is well worth it if you prefer a thicker bbq sauce. 1 tbsp of this bbq sauce is 2 Condiments while G Hughes sugar free bbq sauce is only 1 Condiment per 1 tbsp. Both are great options! 

What's the easiest way to drizzle on the ranch dressing and bbq sauce? Weigh it out! Place your bowl with all the ingredients on a food scale. Zero out the scale and set it to grams. Then drizzle the dressing and bbq sauce on the salad until you reach the desired amount. Enjoy this yummy salad!

 Bbq Ranch Shrimp or Chicken Salad

Ingredients:
9 oz raw shrimp ~ should yield 7 oz cooked (1 Leanest) *
1/2 tsp Mrs Dash garlic and herb seasoning (1 Condiment)
1 cup (42.5 g) spring mix (1 Green)
1/2 cup (52 g) cucumber, sliced (1 Green)
1/2 cup (74.5 g) cherry tomatoes, halved (1 Green)
1.5 oz diced avocado (1 Healthy Fat)
2 tbsp (30 g) light ranch dressing (1 Healthy Fat)
1 tbsp (16 g) Sweet Baby Ray's no sugar added bbq sauce (2 Condiments) *

Directions:
Spray a nonstick skillet with cooking spray. Add shrimp and season with Mrs dash seasoning. Cook on medium high heat cooking 2 to 3 min on each side until shrimp is pink and cooked through. Set aside and let cool.

In a large bowl, add spring mix, cucumbers, cherry tomatoes, shrimp, and avocado. Drizzle ranch dressing and bbq sauce on top.

Makes 1 Serving
1 Leanest, 2 Healthy Fats, 3 Greens and 3 Condiments

* Want chicken instead? Use 6 oz cooked chicken and omit the avocado.

* You can also use G Hughes sugar free bbq sauce instead of Sweet Baby Ray's. 1 tbsp would be 1 Condiment rather than 2 Condiments.


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Curry roasted cauliflower soup is healthy and delicious! Roasted cauliflower is simmered in vegetable broth, curry, cumin, garlic, and onion powder. Then lite coconut milk is stirred in. Use an immersion blender or handheld mixer to blend the soup until smooth. It is perfect for the upcoming Fall season!


I served this soup with two Trader Joe's shrimp burgers which are absolutely amazing! I always make sure to have them stocked in my freezer! They work so well with this dish because they are perfectly seasoned and count as 1 Leaner for two burgers. Don't have a Trader Joe's near you? Use 9 ounces of shrimp cooked in 1 tbsp light butter or 1 tsp olive oil as an additional Healthy Fat and add them to the soup! Or pick up a rotisserie chicken from the grocery store and use 6 ounces of the breast meat. Chop it up and add to the soup or serve on the side! Enjoy this warm delicious soup!


 Curry Roasted Cauliflower Soup

Ingredients:

1 ½ cups (186 g) roasted cauliflower florets (3 Greens)

¼  teaspoon curry powder (½ Condiment)

¼  teaspoon cumin (¼ Condiment)

⅛ tsp garlic powder (¼ Condiment)

⅛ tsp onion powder (¼ Condiment)

⅛  tsp salt (½ Condiment)

1 cup vegetable broth (1 Condiment)

½ cup water

¼ cup lite coconut milk (1 Healthy Fat)

Garnish: 1 tbsp chopped cilantro (1/16 Condiment)


Directions:

To roast cauliflower: Preheat oven to 450°F. Place cauliflower florets on a baking sheet and spray cauliflower with cooking spray. Bake in the center of the oven until browned and tender, about 25-30 minutes, turning the florets occasionally so they are evenly cooked.

In a small saucepan, add broth, ½ cup water and roasted cauliflower. Stir in curry powder, cumin, garlic powder, onion powder, and salt.

Bring to a boil and cook covered on low for 15 minutes. Stir in coconut milk.

Use an immersion blender (or regular blender in batches) and blend until smooth. Add additional water to get it to desired consistency. Top with cilantro.


Makes 1 Serving

3 Greens, 3 Condiments, and 1 Healthy Fat

Serve with a Leaner option


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If your garden or grocery cart is overflowing with zucchini, this Zucchini Pizza Casserole is the perfect way to use it up. It combines all the comforting flavors of pizza with a lighter, low-carb twist. Instead of traditional crust, shredded zucchini creates a delicious baked base that’s packed with flavor and nutrients. It’s a fun way to enjoy pizza night while sneaking in extra vegetables.

The zucchini crust is made with eggs and a blend of cheeses that bake together to form a savory, slightly crispy layer. Once baked, it’s topped with seasoned lean ground beef and a rich tomato sauce. You can use marinara for a smoother texture or Italian diced tomatoes if you prefer a heartier bite with chunks of tomato throughout the dish.

What makes this casserole even better is how customizable it is. You can easily add your favorite pizza toppings like bell peppers, jalapeños, olives, or mushrooms to make it your own. It’s simple to prepare, family-friendly, and perfect for busy weeknights when you want something warm, cheesy, and satisfying.



Portion out the casserole into six servings. The easiest way to do this is to cut the casserole in half lengthwise and then cut across into thirds. If you prefer, you can weigh your portions so that the portions are similar. Place the servings you would like to freeze into individual freezer safe containers. Let cool completely, label, and freeze up to 3 to 4 months. When ready to eat, thaw in the fridge overnight. Reheat in the oven or microwave until warm. Enjoy this rich decadent casserole dish!

Why You’ll Love This Recipe

• Low carb and veggie packed – The zucchini crust replaces traditional pizza dough while adding extra nutrition.

• Tastes like pizza – Lean ground beef, tomato sauce, and melted cheese give you all the classic pizza flavors in casserole form.

• Great for meal prep – This dish reheats well and freezes beautifully for easy lunches or dinners later in the week.

• Family friendly – Even picky eaters love the cheesy pizza flavors. It’s a great way to sneak in vegetables.

• Very customizable – Add your favorite pizza toppings like peppers, olives, mushrooms, or jalapeños to make it your own.

Frequently Asked Questions

Do you have to squeeze the zucchini?

Yes. Zucchini contains a lot of water, so squeezing out the moisture helps the crust hold together and prevents the casserole from becoming watery.

Can I make this ahead of time?

Yes. You can assemble the casserole ahead of time and refrigerate it for up to 24 hours before baking.

Can I freeze zucchini pizza casserole?

Absolutely. Let the casserole cool completely, portion it into servings, and freeze in airtight containers for up to 3–4 months.

What other toppings can I add?

You can add olives, mushrooms, turkey pepperoni, sausage, or extra bell peppers depending on your preference.

Can I use ground turkey instead of beef?

Yes. Lean ground turkey works great and keeps the recipe lighter while still providing plenty of protein.



Zucchini Pizza Casserole

Ingredients:
  • 4 cups shredded zucchini
  • 2 eggs
  • ½ cup fresh grated parmesan cheese 
  • 1 ⅓ cup reduced fat mozzarella cheese, divided
  • 1 cup reduced fat cheddar cheese, divided 
  • 1 ½ lbs 90 to 94% lean ground beef ~ 18 ounces cooked
  • ½ cup chopped onions
  • 1 tsp minced garlic
  • 2 (14.5 oz) cans of Great Value Italian diced tomatoes, blended 
  • or 1 ¾ cup of an approved marinara sauce
  • 1 ½ cups chopped bell peppers
  • 1 ounce pickled jalapenos ~optional 
Directions:

  1. Preheat the oven to 400°F. Grease a 9×13-inch baking dish or 3-quart casserole dish.

  2. Prepare the zucchini. Place the shredded zucchini on a clean kitchen towel and let it sit for 30 minutes. Gather the towel and squeeze out as much moisture as possible.

  3. Make the crust. In a large bowl, combine the squeezed zucchini, eggs, parmesan cheese, ⅔ cup mozzarella, and ½ cup cheddar cheese. Mix well.

  4. Form the crust. Press the zucchini mixture evenly into the prepared baking dish.

  5. Bake the crust for about 25 minutes, or until set and lightly golden.

  6. Cook the beef mixture. In a large skillet over medium heat, cook the ground beef, chopped onions, and garlic until the meat is fully cooked. Drain any excess liquid.

  7. Add the sauce. Stir the diced tomatoes (or marinara sauce) into the beef mixture and cook for 2–3 minutes until heated through.

  8. Assemble the casserole. Spread the beef mixture evenly over the baked zucchini crust.

  9. Add toppings. Sprinkle with the remaining mozzarella and cheddar cheese. Top with chopped bell peppers and jalapeños, if using.

  10. Bake again for 20 minutes, or until the casserole is heated through and the cheese is melted.

Makes 6 Servings
Each serving = 1 Lean, 3 Greens, 3 Condiments and ⅙ Optional Snack

Calories: 336, Protein: 31 g, Carbs: 10 g, Fat: 18 g
Nutrition Disclaimer: Nutrition information is an estimate and may vary based on brands used, ingredient substitutions, and serving size.

* Choose a brand of tomatoes that is less than 5 g of carbs per ½ cup serving. Great Value is a great brand to use.

Guidelines for choosing a tomato sauce (¼ cup serving):
less than 50 calories
less than 5 g carbohydrates
less than 200 mg sodium
less than 3 g of fat

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Who doesn’t love Chicken Parmesan? It’s one of those classic comfort food meals that never goes out of style, and my family absolutely loves this version. It’s crispy, cheesy, flavorful, and always a hit at the dinner table!

What makes this recipe different is that it skips the traditional breadcrumbs without sacrificing that delicious Chicken Parmesan taste. That means it’s naturally lower in carbs while still coming out juicy on the inside with a perfectly seasoned coating.

Whether you’re following a low-carb lifestyle or just looking for an easy weeknight dinner, this Chicken Parmesan is sure to become a family favorite. Serve it with roasted spaghetti squash, zucchini noodles, or your favorite veggie for a meal everyone will enjoy!

The chicken comes out perfect and moist every time! Roasting at a high temperature keeps the chicken delightfully juicy and flavorful!

I placed the chicken on a cup of cooked spaghetti squash (2 Greens). Then spread 1/2 cup of Great Value Italian diced tomatoes, blended (1 Green) on top of the chicken. To finish it off, I sprinkled mozzarella cheese on top. If you do not want to add mozzarella cheese, increase the amount of chicken. I left the measurements at the end of the recipe! This is a meal the entire family will love!

Why You’ll Love This Recipe

  • Low carb and gluten-free with no breadcrumbs required.

  • Quick and easy to make with simple, everyday ingredients.

  • Crispy on the outside, juicy on the inside, and topped with melted mozzarella.

  • Full of classic Chicken Parmesan flavor without the extra carbs.

  • Family-friendly and perfect for busy weeknights.

  • Delicious served with spaghetti squash, zucchini noodles, pasta, or a side salad.

  • Great for meal prep since leftovers reheat well.

Tips for the Best Chicken Parmesan

  • Pound the chicken breasts to an even thickness so they cook evenly and stay juicy.

  • Coat the chicken in the melted butter first, then press it firmly into the Parmesan mixture so it sticks well.

  • Line your baking sheet with nonstick foil for easy cleanup and to prevent sticking.

  • Don’t overbake the chicken. Cook just until it reaches an internal temperature of 165°F to keep it tender.

  • If using diced tomatoes instead of marinara, blend them first for a smoother, sauce-like texture.

  • Add the mozzarella during the last few minutes of baking so it melts perfectly without overcooking.

  • For the best presentation, serve over warm spaghetti squash and spoon the sauce over the top before adding the melted cheese.



Chicken Parmesan
Ingredients:
  • 1 lb boneless, skinless chicken breasts (2 Leaner)
  • 1/2 cup reduced fat parmesan cheese, grated (4 Condiments)
  • 1/4 tsp salt (1 Condiment)
  • 1 tsp dried basil (1/2 Condiment)
  • 1/2 tsp dried oregano (1/2 Condiment)
  • 1/2 tsp paprika (1 Condiment)
  • 1/2 tsp garlic powder (1 Condiment)
  • 1 tbsp butter, melted (2 Healthy Fats)
  • 1 cup reduced fat mozzarella cheese ~ cheese that is 3 to 6 g fat/oz (1 Lean)
  • 1 1/2 cups Great Value Italian diced tomatoes, blended or 3/4 cup low carb marinara sauce (3 Greens)
  • 3 cups spaghetti squash, cooked (6 Greens)

Directions:
  1. Preheat oven to 450 degrees. 
  2. Line a baking sheet with non-stick foil.
  3. In a medium sized bowl, combine parmesan cheese, salt, basil, oregano, paprika, and garlic powder. Set aside.
  4. Pound the chicken breasts thin. 
  5. Toss the chicken with melted butter in another medium sized bowl, coating evenly. 
  6. Then dredge the chicken in cheese mixture.
  7. Place on prepared baking sheet. 
  8. Bake for 20 minutes or until chicken is completely cooked. 
  9. For each serving:Place 4 ounces chicken on top of 1 cup (155 g) spaghetti squash, and add about 1/4 cup blended tomato sauce or low carb marinara sauce. Top with 1/3 cup reduced fat mozzarella cheese.
Makes 3 Servings:Each serving provides 1 Leaner, 3 Greens, 3 Condiments and 1 Healthy Fat

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