Zucchini Crisps

Zucchini Crisps

These zucchini crisps make a great low-carb snack or even a side-dish. Use a low-carb/sugar-free ranch dressing for a dipping sauce and you’ve got a great way to sneak in some extra veggies, without loading up on extra carbs or calories!

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Zucchini Crisps
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
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Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:2
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Instructions
  1. Preheat oven to 400 degrees.
  2. Wash and thinly slice zucchini.
  3. Brush both sides of zucchini with olive oil. Sprinkle zucchini with salt, pepper, and parmesan cheese.
  4. Place on oiled baking sheet and bake for 10-15 minutes or until crispy. Then cool on cooling rack.
Recipe Notes

 

Quick Cheesy Zoodles

Quick Cheesy Zoodles

These quick and easy zoodles make a great lunch, snack, or side dish! If you haven’t had zoodles, they are noodles made with zucchini, and this is a delish way to prepare them! If you don’t have a way to spiralize your zucchini, you can now purchase pre-zoodled veggies in the produce section of your grocery store. YAY! (That’s what I do:)

You can also add chicken to this recipe if you would like to make it a complete meal!

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Quick Cheesy Zoodles
Diet Level:2
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Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
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Ingredients
Prep Time 5 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Diet Level:2
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Instructions
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil sprayed with cooking spray, and set aside.
  2. Spiralize the zucchini and place on the baking pan. Squeeze lemon juice over zucchini, followed by seasonings. Toss zucchini in lemon juice and seasoning until evenly coated.
  3. Top with cherry tomatoes and parmesan. Bake for 5-10 minutes, or until cheese has melted and zucchini and tomatoes are warmed through.
Recipe Notes

This recipe can also be made in a pan on your stove top, just cook over medium high heat for about 15 minutes.

NOTE: Although this recipe WILL have some sugar in it due to the lemon and tomato, it is still deemed "sugar-free" due to the fact that the sugar comes from natural sources.

Oatless Oatmeal

Oatless Oatmeal

I’m always on the lookout for breakfast recipes that don’t involve eggs. So, here’s one for you! Can’t wait until you try it! You won’t believe what the secret ingredient is!!!

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Oatless Oatmeal
Diet Level:5
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Prep Time 5 Minutes
Cook Time 10 Minutes
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Prep Time 5 Minutes
Cook Time 10 Minutes
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Diet Level:5
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Instructions
  1. Combine mashed banana and zucchini in a small bowl. Set aside.
  2. Combine egg whites and almond milk in a small saucepan and stir with a spatula over medium heat. Add flax seed and continue stirring until mixture begins to slightly thicken. Make sure to use the spatula to continually scrape the sides of the saucepan so mixture doesn’t adhere to the pan.
  3. Add banana-zucchini mixture and stir constantly as oatless oatmeal begins to thicken. (Do not walk away!) Add cinnamon, reduce heat and continue to stir until oatless oatmeal reaches desired level of thickness.
  4. Top with desired toppings (berries, nuts, nut butter, unsweetened coconut) and enjoy!
Meatloaf Muffins

Meatloaf Muffins

I love the convenience of any kind of “muffin recipe!” You can freeze leftovers and then just grab either a single serving or pop several out of the freezer for a family-size serving.

These can be used for snacks, lunch, or dinner. Pair them with just about any side dish and you’ve got a meal in just minutes!

They are so easy to prepare, low-fat, low-carb, and high-protein! So, you know what that means…they are considered an “EDGE MEAL!”

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Meatloaf Muffins
Diet Level:5
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Prep Time 15 Minutes
Cook Time 45 Minutes
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Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 350 degrees. Lightly oil a 12-cup, regular size or 6-cup, jumbo muffin tin; set aside.
  2. Heat a skillet to medium-high heat and add about one tablespoon of olive oil. Sauté finely chopped onion, peppers, carrot, zucchini and garlic until soft (about 3-4 minutes). If you use a high-powered blender to chop, there is no need for this step. Your veggies will be finely chopped enough to cook and soften in the oven.
  3. Place ground turkey and beef in large mixing bowl and add the veggies and allow to cool a minute (if you had to sauté them. Then add all of the remaining ingredients, except for the tomato paste or sugar-free ketchup.
  4. Using your hands, combine the ingredients together until well incorporated.
  5. Evenly divide the meatloaf among the 12 or 6 cup muffin cups in the prepared tin.
  6. Bake approximately 30 minutes. Remove from oven and top with the tomato paste or sugar-free ketchup.
  7. Return mini-meatloaves to the oven and continue baking for another 15 minutes, until cooked through.
Recipe Notes

Time-Saving Tip: Make a double or triple batch and freeze them for quick and easy dinners. Just thaw in fridge overnight and reheat in oven or simply pop frozen muffins in the microwave to heat and eat!

 

Beef Curry

Beef Curry

This is a quick dish to pull together and is full of veggies!

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Beef Curry
Diet Level:6
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Ingredients
Diet Level:6
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Instructions
  1. Heat 1 tablespoon of ghee or coconut oil in large stock pot. Brown stew meat (or meat of choice) on medium high heat for a few minutes and then remove from the pot. Set aside in a bowl.
  2. Sauté onion in the same pot the meat was in until it softens. Add your meat back to the pot. Add sweet potato, carrot and sea salt and sauté a few minutes. Pour in the whole can of coconut milk and 1 tablespoon of curry powder and stir until combined. Simmer on low heat with a lid for 10 minutes.
  3. Stir again, then add the broccoli and zucchini and simmer with a lid another 10 minutes. That’s it! Your curry is ready when all the veggies are soft and your kitchen smells amazing.
  4. Serve in small bowls with fresh cilantro and enjoy!
Recipe Notes

Note: This dish is even faster if you use chicken or shrimp instead of beef. The veggies in this dish will cook down, providing enough water so that you do not need to add extra liquid beyond a can of coconut milk. If your curry is too thick for your liking, you may add some water or broth to thin it up a bit.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

This Slow Cooker Balsamic Chicken recipe is perfect for a quick, simple, and delicious meal any time of the week! All you have to do is do a little chopping, then throw it in your slow cooker and walk away!

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Slow Cooker Balsamic Chicken
Diet Level:6
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Prep Time 5 Minutes
Cook Time 4 Hours
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Diet Level:6
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Instructions
  1. Grease the sides and bottom of the slow cooker with olive oil; sprinkle minced garlic over it.
  2. Season chicken breasts with salt and pepper.
  3. Add chicken to the slow cooker and arrange it in one single layer.
  4. Pour vinegar over chicken.
  5. Top with sliced vegetables and Italian Seasoning.
  6. Cover and cook on HIGH for 3 to 4 hours, or on LOW for 5 to 6 hours.
  7. Remove cover and transfer chicken breasts to a cutting board; using two forks, shred the chicken.
  8. Stir the shredded chicken back into the crock pot.
  9. Taste for seasonings and adjust accordingly.
  10. Serve.
Recipe Notes

You can used Tessemae's balsamic vinegar dressing for this.

Turkey Meatloaf

Turkey Meatloaf

This is a very hearty meal and is held together by the zucchini, so grain-free!!

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Turkey Meatloaf
Diet Level:5
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Prep Time 15 Minutes
Cook Time 60 Minutes
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Prep Time 15 Minutes
Cook Time 60 Minutes
Servings
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Ingredients
Diet Level:5
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Instructions
  1. Heat your oven to 400. Line a rimmed baking sheet with foil.
  2. Grate the zucchini very finely, on the smallest side of a box grater or using a micro plane. You need 2 cups total.
  3. In a mixing bowl, stir together the zucchini, eggs, and garlic, ¼ cup of the ketchup (or tomato paste), parsley, 1 teaspoon salt and ½ teaspoon pepper. Add the turkey and mix until combined.
  4. Scoop the meat mixture onto the lined baking sheet and form the meat into a large loaf (about 10 inches long and 5 inches wide).
  5. Bake, brushing twice with the remaining ½ cup of ketchup (or tomato paste), until an instant read thermometer inserted in the center reads 165, 60 to 70 minutes.
Recipe Notes

While this meatloaf cooks, some liquid and other juice will pool out around it. Don’t worry, just scrape it away, this is why we cook it on a flat sheet instead of in a loaf pan!

You can also use 1/2 ground turkey and 1/2 ground beef mixture.

Chicken Zucchini Soup

Chicken Zucchini Soup

This recipe is super easy, doesn’t take too long and still retains that “comfort” food feeling that typically accompanies chicken noodle soup – but of course, Fueled for GOD uses “zoodles” instead of the processed noodles. Yeah–we don’t want those extra carbs and calories, so we swap them out for more nutrients from the zucchini. Now, if you are a little, “I’m so bored with zucchini zoodles,” you can always try turnips or carrots or even parsnips instead. You can even spice it up a bit with some extra red pepper flakes.

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Chicken Zucchini Soup
Diet Level:6
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Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Prep Time 15 Minutes
Cook Time 45 Minutes
Servings
Large Servings
Ingredients
Diet Level:6
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Instructions
  1. Place a large soup pot over medium heat and add in the onions, celery, carrots, garlic and red pepper flakes. Cook for 3-5 minutes or until vegetables “sweat” and onions are translucent. Add in the thyme and oregano and cook for another minute, stirring frequently.
  2. Place chicken thighs and bay leaves in pot. Pour in the chicken broth and water. Cover and let come to a boil. Once boiling, lower to a steady simmer and cook for 30 minutes. After 30 minutes, remove the chicken and peel off the skin and discard. Then, shred the chicken off the bone and set aside, with any juices. Place the bones back into the soup pot and simmer for 10 more minutes, uncovered.
  3. While the bones simmer, slice the zucchinis halfway lengthwise.
  4. Using your food processor, spiralize your zucchinis (or purchase already spiralized zucchini from your grocer). Set aside.
  5. Remove the bones and bay leaves and discard. Add the reserved shredded chicken back to the pot along with the zucchini noodles. Cook for 5 minutes or until zucchini is al dente or cooked to your preference. Serve warm.
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