Diet Level 6 Recipes

Zucchini Fritters

Zucchini Fritters

This is such a great fritter recipe because it’s a rare fritter recipe find that doesn’t include bread crumbs of some sort. No  breadcrumbs here, so that makes these fritters gluten free, low carb, and 100% nutritious! They are also INCREDIBLY delicious, and so easy to make! This may just be your favorite way to use your summer zucchini!

Print Recipe
Zucchini Fritters
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Fritters
Ingredients
Prep Time 10 Minutes
Cook Time 15 Minutes
Servings
Fritters
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Wash and dry zucchini. Grate zucchini using the large holes of a cheese grater and place in a large bowl. Squeeze dry with paper towel to remove excess moisture.
  2. Add the rest of the ingredients to the bowl with the zucchini, and stir until well combined.
  3. Heat a large, non-stick skillet over medium heat and spray with non-stick cooking spray.
  4. Drop about 1/4 cup batter into the skillet, and use a small spoon to form each fritter in the pan.
  5. Cook about 2 minutes on each side, or until golden brown.
  6. Set fritters aside and keep warm while cooking the rest. Repeat with remaining batter to make the rest of the fritters.
  7. Enjoy warm with low fat Greek yogurt or sour cream if desired!
Recipe Notes

Oat flour is really simple to make at home! Just put some old fashioned oats in a blender or food processor, and blend until oats reach a flour consistency!

Chicken Zucchini Poppers

Chicken Zucchini Poppers

You will LOVE this recipe! It’s easy to prepare. Quick to get on the table and may be served for lunch or dinner! These Zucchini Poppers are also a great way to get picky eaters to eat more veggies. 

Print Recipe
Chicken Zucchini Poppers
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Start by grating zucchini, (leave peel on) then squeeze out any excess water using a paper towel or kitchen towel.
  2. Toss grated zucchini and all other ingredients together in a medium bowl, mixing until combined.
  3. To bake in the oven: Preheat oven to 400 degrees. Line a baking sheet pan with foil, and spray with cooking spray. Use a small ice cream scoop or a heaping tablespoon to scoop mixture into balls. Bake for 22-27 minutes, or until centers are cooked through. Remove pan from the oven, lightly spray with cooking spray, and place pan under the oven broiler for an additional 3-5 minutes or until balls are browned on top.
  4. To cook on the stovetop: Spray a medium pan with nonstick cooking spray, and heat over medium heat. Use a small ice cream scoop or a heaping tablespoon to scoop mixture into balls. Place balls in pan, cooking for about 5-6 minutes on the first side. Flip and cook an additional 4-5 minutes on the other side, or until golden brown and the centers are cooked through.
  5. Serve with guacamole, ketchup, or your favorite dipping sauce if desired.
Recipe Notes

 

Lemon Parmesan Chicken & Zucchini Skillet Dinner

Lemon Parmesan Chicken & Zucchini Skillet Dinner

I LOVE one-pan meals! This one is loaded with fresh ingredients and flavor!! All you need is about 20 minutes and one skillet, so quick and easy!  AND, clean up is a breeze!! Bonus: It’s low-fat, low-carb, AND high in protein!!

Print Recipe
Lemon Parmesan Chicken & Zucchini Skillet Dinner
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. In a small bowl, prepare seasoning mixture and set aside.
  2. Heat a large skillet over medium-high heat and spray with cooking spray. Add chicken and cook 2-3 minutes, or until lightly golden brown on one side. (You will know it is time to flip when the sides/edges facing the pan start to turn white.) Flip and cook on opposite side until chicken is golden brown.
  3. Add half of the seasoning mixture and one tablespoon of lemon juice to the skillet of chicken. Toss the chicken in the mixture, and continue to cook until chicken is cooked through, approximately an additional 1-2 minutes. (Center of larger pieces should register 165 degrees). Transfer to a plate.
  4. Add the zucchini and squash to the same skillet and cook over medium-high heat. Season with the rest of the seasoning mixture, two tablespoons of water, and two tablespoons of lemon juice.
  5. Cook, tossing occasionally until just tender, about 4 minutes. (Note: If pan doesn’t seem big enough to cook the zucchini easily, you could always cook 1/2 at a time. Also, if you desire your zucchini to be more tender and you find it is burning, add 2-4 more tablespoons of water.)
  6. Return chicken to pan with zucchini and squash. Garnish with one tablespoon of lemon zest and parmesan cheese and toss together. Sprinkle with additional parmesan and parsley if desired.
Recipe Notes

 

Banana Bread Muffins

Banana Bread Muffins

I love all things muffins! Muffin recipes are fast to prepare. They are grab and go and freezer-friendly!  These banana bread protein muffins taste just like a piece of banana bread and will make your house smell amazing as they bake! Made without any flour or sugar, they are high in protein, so they’ll keep you feeling fueled and satisfied!

Print Recipe
Banana Bread Muffins
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 20 Minutes
Servings
Muffins
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with parchment paper muffin liners.
  2. Place all of the dry ingredients in a blender, and blend until mixture is smooth.
  3. Add wet ingredients and continue to blend or stir until combined.
  4. Divide mixture evenly between 12 muffin tins.
  5. Bake for 18-20 minutes, or until toothpick comes out clean.
Recipe Notes

Substitutions:
3/4 cup egg whites for the eggs
Unsweetened applesauce for the yogurt
1/2 cup sweetener of choice that measures like sugar for the baking stevia

Cashew Butter Cups With Freeze Dried Blueberries

Cashew Butter Cups With Freeze Dried Blueberries

These cashew butter cups are healthy and packed with nutrients!! These are excellent as a dessert or snack. They are low-carb and low-fat and pretty enough to take to your next potluck!!

As noted below, you can switch out the sugar-free maple syrup with honey. However, please note that the nutrition label will change! Each cup will then contain 10 grams of sugar and 15 carbs, as well as 159 calories.

Print Recipe
Cashew Butter Cups With Freeze Dried Blueberries
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 10 Minutes
Servings
Servings
Ingredients
Prep Time 10 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Line a muffin tin with nonstick muffin liners. Set aside.
  2. Next, place freeze-dried blueberries into a food processor and blend until they turn into a powder.
  3. Place all-natural cashew butter, melted coconut oil, sugar-free maple syrup, 2/3 of the blueberry powder (you’ll use the rest later), and vanilla extract in a medium-size bowl. Mix until combined.
  4. Using a tablespoon, scoop batter into muffin tin. You should get 12 cups.
  5. Sprinkle the top of the cashew butter cups with the rest of the freeze-dried blueberry powder and a sprinkle of sea salt.
  6. Place muffin tin in the freezer and freeze for at least 15 minutes.
  7. Remove from freezer and enjoy!
Recipe Notes

If your batter isn’t easily poured into the cupcake tin, add more melted coconut oil. You do not want your batter to be too thick and sometimes thickness is dependent on how oily your nut butter is.

You can replace sugar-free maple syrup (I like Lakanto brand, which I get from Amazon) with honey.  You can also replace the cashew butter with any other nut butter, such as peanut or almond...just limit it to natural.

You may store the cups in the freezer for up to 3 months!

Crunchy Green Pea Snacks

Crunchy Green Pea Snacks

This recipe is the PERFECT replacement for ANY junk food you are currently inhaling during your nightly TV watching!!! They are salty and crunchy BUT good for you!!! 

Here are few reasons why we should eat more of these little green wonders:

  • calcium
  • iron
  • copper
  • zinc
  • manganese
  • Vitamin K
  • plant protein
  • fiber
  • phytonutrients
  • antioxidants 

Who knew those little green things could pack such a powerful punch of nutrients? So, snack away AND get a great dose of vitamins and minerals, too!!!

Print Recipe
Crunchy Green Pea Snacks
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings (1/2 Cup)
Ingredients
Prep Time 5 Minutes
Cook Time 30 Minutes
Servings
Servings (1/2 Cup)
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Instructions
  1. Preheat oven to 375° F. Line large baking sheet with parchment paper. Parchment will make them crispier.
  2. Carefully dry the green peas with a paper towel or clean dish towel, being careful not to mash them.
  3. Place green peas on the baking sheet in a pile. Add coconut oil and garlic salt. Carefully combine until well coated.
  4. Bake for 30 minutes. At the halfway point, stir carefully. Return to oven and continue cooking.
  5. Peas should be about half golden brown and slightly green, as in the photo. Let them cool and enjoy.
Recipe Notes

You may not have any left to store. But, if you do, simply place them in an airtight container on the counter for up to 48 hours.

NOTE: This is the basic recipe. You can customize the flavors with wasabi, Italian spices, curry, Mexican or Asian flavors. Experiment with flavors YOU like!

These also make great croutons on a salad!

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!!

Print Recipe
Peanut Butter Cookies
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Prep Time 15 Minutes
Cook Time 12 Minutes
Servings
Cookies
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
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!

Print Recipe
Chocolate-Dipped Toasted Coconut Macaroons
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
Dozen
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
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.)

Print Recipe
Spaghetti Squash Lasagna
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
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)

Print Recipe
Pigs In A Blanket (Healthy Version)
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Prep Time 15 Minutes
Cook Time 25 Minutes
Servings
Servings
Ingredients
Add to Meal Plan
This recipe has been added to your Meal Plan
Add to Shopping List
This recipe is in your Shopping List
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

 

Loading...