Diet Level 6 Recipes

Peanut Butter Cookies

Peanut Butter Cookies

These peanut butter cookies are a great low-carb snack or dessert. Portion control counts, as it always does!!

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Peanut Butter Cookies
Diet Level:6
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Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 F.
  2. Line baking sheet with parchment paper or a baking mat.
  3. In a mixing bowl, combine all ingredients and stir together until well-mixed. The resulting dough should be thick and dense.
  4. Scoop about 1-2 tablespoons of dough and form into small, 1-inch balls.
  5. Place balls on baking sheet, about 2 inches apart. Repeat until dough is used up, resulting in about 18 balls.
  6. Flatten each ball by pressing down using a fork and rotating 90 degrees to press down again, forming a criss-cross pattern. Repeat for all balls until they are flattened.
  7. Bake for 10-12 minutes or until the edges of the cookies are browning. Cool and serve.
Recipe Notes

 

Chocolate-Dipped Toasted Coconut Macaroons

Chocolate-Dipped Toasted Coconut Macaroons

These macaroons are crunchy on the outside, chewy on the inside, footed with a perfect layer of dark chocolate, and so deliciously snackable and somewhat addicting, that portion control is paramount! They are also top of the list on our Fueled & Fit EDGE 90-Day Challenge because they are low-fat, low-carb and low-sugar! So, when you are craving something a little sweet OR needing something to take to a potluck–THIS is one of your go-to desserts or snacks!

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Chocolate-Dipped Toasted Coconut Macaroons
Diet Level:6
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Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
Diet Level:6
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Instructions
  1. Preheat your oven to 350 F.
  2. Line two baking sheets with parchment paper and evenly spread the shredded coconut over the sheets.
  3. Bake for approximately 15 minutes, removing and stirring every 5 minutes.
  4. Separate 4 egg whites into a bowl and add the pinch of salt.
  5. Beat the eggs on high until almost stiff peaks are formed.
  6. Slowly add in the heated honey about 1 tsp at a time, beating simultaneously.
  7. Once all the honey is added, beat the egg whites until stiff peaks are formed. {Note: stiff peaks are marked by when you shake the beaters and the peaks of egg white foam do not move or wiggle.}
  8. Fold in the cooled and toasted unsweetened coconut with a large spatula.
  9. Line the baking sheets with more parchment paper.
  10. Using a gallon-sized Ziploc bag, spoon the egg white/coconut mixture into the bag filling towards one corner. Cut the corner of the bag off. {Note: an actual pastry bag works, too.} Squeeze about 1 tablespoon dollops onto the baking sheet.
  11. Bake for 15 – 20 minutes, or until the outside is golden brown.
  12. Remove from the oven and let cool while you prepare the chocolate.
  13. Melt the chocolate chips on a double boiler. {Boil some water in a small sauce pan and place a large glass bowl on top of the pot. Add the chocolate chips to the glass bowl and stir constantly until evenly melted, then remove from the heat.}
  14. When the cookies are cooled, dip the bottom into chocolate and set on parchment paper.
  15. Set the chocolate by placing the cookies in the refrigerator. This should take about 30 minutes.
  16. Plate and enjoy!
Recipe Notes

Lily's Dark Chocolate Baking Chips are sweetened with Stevia and can be found at HEB, Whole Foods, etc.

How to Cook Spaghetti Squash and Spaghetti Squash Lasagna Recipe

How to Cook Spaghetti Squash and Spaghetti Squash Lasagna Recipe

Spaghetti Squash

 

 

 

 

 

 

 

HOW TO COOK SPAGHETTI SQUASH

 

 

 

 

Remove the seeds first and disgard. (You can also clean them and cook just as you would pumpkin seeds!)

Using a fork, loosen the ’spaghetti’ strands from the inside of the squash, scraping them into a bowl or onto a plate.

You can then store them for later use in a recipe calling for pasta (see below.)

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Spaghetti Squash Lasagna
Diet Level:6
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Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. In a large skillet sprayed with cooking spray, sauté the chopped onion and spinach together over medium high heat. Cook until onion is translucent and spinach is completely thawed. Remove from pan and set aside.
  2. To the same skillet, add ground turkey (or chicken or beef), seasonings, and spaghetti sauce, cooking over medium high heat until meat is completely cooked through (no longer pink). Remove from heat.
  3. Add spinach and meat mixture together.
  4. Meanwhile, in a small bowl, mix together cottage cheese, parmesan cheese, and egg whites. Whisk until well combined.
  5. Prepare to assemble lasagna with spaghetti squash noodles, cottage cheese mixture, and ground meat mixture each in a separate bowl.
  6. Begin by layering half of the spaghetti squash in the baking pan. Follow with half of the cottage cheese mixture. Followed by half of the ground meat mixture.
  7. Repeat each layer one more time, ending with the ground meat layer.
  8. Top with the shredded mozzarella cheese.
  9. Bake for 35-40 minutes, or until cheese is lightly golden brown. Remove from the oven and let sit for about 10 minutes before cutting into 8 equal size lasagna portions.
Recipe Notes

 

Pigs In A Blanket (Healthy Version)

Pigs In A Blanket (Healthy Version)

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Pigs In A Blanket (Healthy Version)
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper, a baking mat, or foil sprayed with cooking spray.
  2. In a medium bowl, mix together the oat flour, salt, and yogurt. Knead ingredients together on a floured countertop until the dough is ready to be rolled out. Use a rolling pin to roll the dough to a 1/8 inch thickness. Use a knife to cut the dough into 35 rectangles.
  3. Make sure sausages are dry, (Blotting with a paper towel works well.) Place one mini sausage on each rectangle.
  4. Roll dough over sausage and brush with egg wash. (Egg wash is just an egg beaten in a small bowl and then brushed on top of the dough to get the tops golden brown). Sprinkle the pigs in a blanket with sesame seeds or poppy seeds if desired.
  5. Bake for 22-25 minutes, or until dough is firm but still soft to the touch. Let cool and serve with dipping sauce of choice!
Recipe Notes

 

BLT Turkey Lettuce Wraps

BLT Turkey Lettuce Wraps

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BLT Turkey Lettuce Wraps
Diet Level:6
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Prep Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Wash and dry lettuce leaves well. Lay out four large lettuce leaves and layer on 1 slice of turkey on each. Spread 1 tablespoon of hummus on each piece of turkey. Layer on a second slice of turkey, followed by the bacon, and a few slices of the avocado and tomato.
  2. Season each lettuce wrap lightly with salt and pepper if desired. Fold the bottom up, the sides in, and roll like a burrito. Slice each wrap in half, if desired.
Recipe Notes

You could swap the turkey out with shredded chicken or lean ham.
You might want to sprinkle the avocado with lemon juice to keep it from browning.

 

Tuna Cakes With Yogurt Sauce

Tuna Cakes With Yogurt Sauce

I love this recipe for lots of reasons! It’s one of our “SUPER STAR, EDGE MEALS” because….
It’s super budget-friendly since the base is canned tuna.
It’s low-carb, high-protein, and low-fat! So, they won’t cancel out your Fit for GOD workout!
It keeps you feeling satisfied, so no snacking necessary after you’ve had these for dinner (that high-protein content helps you out there).
It makes over 15 good-sized cakes, so you can make several meals from one batch…OR…make a double-batch and freeze some for later, so great meal prep dish!
And finally, it’s delicious!!!

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Tuna Cakes With Yogurt Sauce
Diet Level:6
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Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
For The Tuna Cakes:
For The Spicy Lemon Yogurt Sauce:
Diet Level:6
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Instructions
For The Tuna Cakes:
  1. Preheat oven to 425.
  2. Empty 4 cans of tuna into a large strainer over the sink, and let them drain while you prepare the following ingredients.
  3. Sauté onions in olive oil for about 8 minutes in a sauté pan, until translucent. Set aside and let cool.
  4. While the onions are cooking, in a large mixing bowl, add Greek yogurt (or almond milk yogurt), lemon juice, salt and pepper and whisk until combined. Then add cilantro and peppers to the mixture.
  5. Add the tuna, beaten eggs, cooked onions and almond meal, and mix gently.
  6. Using a 1 1/2 inch scoop (or your hands), form the mixture into balls and place on a parchment-lined baking sheet.
  7. If you are freezing the tuna cakes, leave them on the baking sheet and place them in the freezer. Once firm, store them in a re-sealable freezer bag until needed.
  8. To finish the cakes, bake on 425 for about 20 minutes, just until they start to crisp and become golden.
For The Spicy Lemon Yogurt Sauce:
  1. Combine all ingredients in a small mixing bowl, and whisk thoroughly. Adjust salt and pepper to taste.
Recipe Notes

 
If you are freezing the cakes, leave them on a cookie sheet and place them in the freezer for a few hours. Once they have firmed up, you can transfer them to a resealable storage bag. When you want to cook them, place them back on a baking sheet while still frozen, and allow them to thaw in the fridge for at least 4-5 hours. Then proceed with baking per the instructions.

 

Chicken Broccoli Casserole

Chicken Broccoli Casserole

This recipe is one of my “Fueled & Fit EDGE MEALS.”  So named because they give you an EDGE when you begin your 40-Day F&F Challenge.

EDGE MEALS:

Are quick and easy to prepare
Are family-friendly
Contain easy to locate and inexpensive ingredients
Can be plugged in for either lunch or dinner (or for leftovers)
Are low-carb, low-fat, and high-protein
Contain lots of vitamins and minerals for an extra-punch of energy


Speaking of vitamins and minerals, below are a few of the benefits of tart cherries:

  • Tart Cherries are super-rich in antioxidants. They have about the same antioxidant capacity of blueberries.  And when they’re dried, their antioxidants are super-concentrated.  We’re talking over double the amount of benefits than when the fruit is fresh.
  • They’re high in fiber, and an excellent source of vitamin C.
  • They are considered one of the top anti-inflammatory foods. They can ease muscle pain, gout, and even arthritis.  One study showed that tart cherries had better anti-inflammatory properties than aspirin.
  • They’re high in potassium, which reduces the risk of stroke, hypertension and high blood pressure, and reduces muscle cramping.
  • Cherries are a great sleep aid. They are one of the few good food sources of melatonin, the hormone that helps regulate sleep cycles.
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Chicken Broccoli Casserole
Diet Level:6
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Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 425F.
  2. Drizzle broccoli florets with olive oil and sprinkle with salt and pepper.
  3. Bake in a 9 X 13 baking dish for 10 minutes at 425 degrees.
  4. While the broccoli is roasting, shred the chicken and set it aside.
  5. Heat up a medium-sized skillet on the stove, add olive oil and minced garlic. Cook for 1 minute then add the chicken stock, and bring to a simmer. Add the chicken and stir. Fold in the yogurt, 3 ounces of the feta cheese, green onions, half the cherries and half the almonds.
  6. When the broccoli is finished roasting, turn the oven temp down to 375 degrees, and fold the chicken mixture into the baking dish with the broccoli. Then sprinkle with the remaining feta, almonds, and cherries.
  7. Bake for 15-20 minutes covered, and serve.
Recipe Notes

You can swap out the dried tart cherries for dried cranberries if desired.

 

Sweet Potato Casserole with Pecan-Date Topping

Sweet Potato Casserole with Pecan-Date Topping

This sweet potato casserole with pecans is a must for a healthy Thanksgiving table! With no sweeteners and a cinnamon pecan-date topping, you might end up eating the leftovers for breakfast! This sweet potato casserole is naturally sweetened and sure to become a Thanksgiving tradition.

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Sweet Potato Casserole with Pecan-Date Topping
Diet Level:6
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Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level 6: Clean Eating
fueled for GOD 40 Day Challenge
Prep Time 30 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Pecan-Date Topping
Diet Level:6
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Instructions
  1. Stir together all sweet potato casserole ingredients.
  2. In a small bowl, combine all pecan-date topping ingredients, until well combined and coated.
  3. Spray 9x9" pan with cooking spray. Spoon sweet potato casserole into pan and spread topping evenly over surface.
  4. Bake at 350º F for 30 minutes.
Recipe Notes

 

Flourless Pumpkin Oatmeal Cookies

Flourless Pumpkin Oatmeal Cookies

These flour-less pumpkin oatmeal cookies are soft baked and healthy enough to be called a “breakfast food!”  They are quick to whip up and you might want to make a double batch because they stay fresh for up to 2 weeks in the fridge and 3 months in the freezer!

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Flourless Pumpkin Oatmeal Cookies
Diet Level:6
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Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Cookies
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 350 degrees. Line a baking pan with parchment paper.
  2. In a medium bowl, combine all of the ingredients and stir to combine.
  3. Drop spoonfuls of the batter (about 2 tbsp each) onto the prepared baking sheet, until you have 9 cookies.
  4. Bake 12-15 minutes, or until the cookies are just set. Let cool and enjoy!
Recipe Notes

Make your own oat flour by blending 3/4 cup old fashioned oats in a blender or food processor until smooth flour forms. Or you could try swapping the oat flour out with protein powder.

Pumpkin Granola

Pumpkin Granola

Making your own granola is easier than you think. What I love most about DIY granola is that you can customize it to suit your taste AND your “Diet Level.”  This recipe is a pumpkin version, using oats, quinoa, maple syrup or honey, pumpkin spice, cinnamon, pecans, pumpkin seeds (pepitas), and dried cranberries. So, as far as Diet Levels go, it is NOT grain-free, so we’re going with Diet Level 6 here. You can treat this as a cereal and pair it with nut milk, so it’s a great go-to for a quick breakfast. However, you can easily make this fit Diet Levels 1-4 by tweaking the maple syrup or honey with sugar-free maple syrup.

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Pumpkin Granola
Diet Level:6
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Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 30 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 325° F.
  2. Spread oats and quinoa out on a parchment-lined baking pan. Toast in the oven 10 minutes, stirring once.
  3. Remove oats from the oven and pour into a medium bowl. Add the ground flaxseeds, pumpkin seeds, pecans and dried fruit.
  4. Reduce oven to 300° F.
  5. In a second medium bowl, combine maple syrup, pumpkin puree, oil, pumpkin spice, cinnamon, salt and vanilla. Pour over oats and stir together with a spatula.
  6. Spread back onto a baking sheet and bake an additional 20 minutes, or until golden.
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