Ingredients

• 1 pound ground sirloin or turkey

• 1 large egg, lightly beaten

• ⅓ cup breadcrumbs, panko or regular

• 1 tablespoon reduced-sodium soy sauce

• 1 tablespoon Worcestershire sauce

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• ½ teaspoon kosher salt

• ¼ teaspoon ground black pepper

• 1½ cups sharp low fat cheddar cheese, shredded

Preparation

1. Preheat oven to 400 F. Line  baking sheet with parchment paper and set aside.

2. Combine all the ingredients in a mixing bowl until well combined, being thoughtful to not overmix.

3. Form into about 22 fluffy meatballs and place on the prepared baking sheet.

4. Bake in the oven for 20 to 24 minutes, or until meatballs are fully cooked through and hit an internal temp should hit 165 F.

5. Skewer each meatball with a toothpick and garnish with lettuce, pickle chips, red onion and cherry tomatoes. Serve with ketchup, mustard or special sauce (equal parts ketchup mixed with light mayonnaise).

Ingredients

•  ½ cup dry green or brown lentils*

• 1 teaspoon olive oil

• ½ to 1 yellow onion, diced

• ½ red bell pepper, diced

• 1 clove garlic, minced

• 1½ tablespoons chili powder

• 1 teaspoon oregano

• ¼ teaspoon kosher salt

• ½ cup tomato sauce

• 2 tablespoons tomato paste

• 1½ tablespoons maple syrup

• ½ tablespoon mustard (spicy brown, Dijon, yellow, etc)

• 5 medium zucchinis

• * ½ cup dry lentils yields ~1¼ cups cooked. You can also buy canned lentils that are already cooked. Then skip the first step and start by sauteing the onion and bell pepper

Preparation

1. Preheat oven to 375˚. Line ½ baking sheet with parchment paper and set aside.

2. Combine lentils and 2 cups water in a large saucepan. Cover and bring water to a boil. Reduce heat to low and simmer for about 25 minutes, until lentils are tender. Drain excess water and set aside.

3. While lentils cook, heat olive oil in a medium nonstick skillet over medium-high heat. Add onion and pepper and sauté until softened, about 7 minutes. Add garlic and sauté for 1 minute. Add chili powder, oregano, salt, tomato sauce, tomato paste, maple syrup, mustard and cooked lentils. Mix well. Reduce heat to low and simmer for an additional 5 minutes.

4. Cut each zucchini in half lengthwise. Use a spoon to scoop out the insides, creating a boat-like shape.

5. Fill each zucchini “boat” with approximately ¼ cup of the lentil sloppy Joe mixture and place on prepared baking sheet. Once all “boats” are filled, place baking sheet in the oven for 20 to 25 minutes, or until zucchini is tender. Remove from oven and allow to cool for a few minutes before enjoying. Garnish with optional minced herbs and dig in!

Ingredients:

• 32oz Extra Lean Ground Beef (96/4) or (98/2)

• Garlic Salt/powder

• 2 Tbsps Ranch Seasoning

• 8 Slices Fat Free American Cheese/fat free cheese of choice

• 4 Turkey Bacon Strips

• 3 Tbsps Light Mayo

• 2 Tbsps No Sugar Added Ketchup

• 1 Tbsp Diced Pickles

• 1 Tbsp Pickle Juice

• 4 low cal Buns or multiple large romaine lettuce leaves

• optional: Add a sunny side up egg!

Preparation:

1. Add extra lean ground beef or turkey to a bowl, seasoning with garlic salt/powder and ranch seasoning. Mix and divide the meat into 8 balls.

2. Place each patty in a pan (can be done one at a time) and smash them down to cook on both sides, cooked to your liking

3. Add cheese to each patty and cover the pan with a lid on low/off heat to let the cheese melt onto each patty.

4. Add turkey bacon strips to the pan and cook to your liking.

5. In a separate bowl, combine mayo, ketchup, diced pickles,  and pickle juice. Mix.

6. Assemble on a bun or romaine lettuce leaves with two cheesy meat patties, crumbled bacon, and a spoonful of the sauce. 

7. Optional: add lettuce, tomato, onion, or other veg toppings you enjoy!

Ingredients:

• 2 teaspoons olive oil

• 1 large onion, diced

• 4 cloves garlic, minced

• 1 large eggplant, peeled and diced into small cubes

• 1 ten-ounce package cremini mushrooms, roughly chopped

• 1.25 teaspoons Kosher salt, divided

• 1 twenty-eight-ounce can crushed no-salt-added tomatoes

• 1 eight-ounce can no-salt-added tomato sauce

• 1.5 teaspoons dried oregano

• 1.5 teaspoons dried basil

• 1/4 teaspoon dried thyme

• 1/4 teaspoon crushed fennel seed

• 1/4 teaspoon crushed red pepper flakes (or more to taste)

• 1.5 cups part-skim ricotta cheese

• 1 large egg

• 1 ten-ounce box frozen spinach, thawed and thoroughly drained

• 4 tablespoons grated Parmesan cheese, divided

• 1 package oven-ready whole-wheat lasagna noodles

• 1 cup shredded part-skim mozzarella cheese

Preparation:

1. Heat the olive oil in a large sauté pan over medium heat. Add the onions and garlic, stir to coat evenly with the oil, and sauté until onions are softened and translucent, about 5 minutes. Add the eggplant, mushrooms, and ½ teaspoon of the salt. Sauté until the vegetables are starting to soften and cook for about 10 minutes. Add the crushed tomatoes, tomato sauce, oregano, basil, thyme, fennel, crushed red pepper, ½ teaspoon of salt, and black pepper to taste. Bring to a simmer and cook for 15 minutes.

2. While the sauce is simmering, preheat the oven to 375°F. Prepare the ricotta mixture. In a medium bowl, add the ricotta cheese, egg, spinach, 2 tablespoons of the parmesan cheese, the remaining ¼ teaspoon salt, and black pepper to taste. Stir well until the ingredients are thoroughly combined.

3. Add about ¼ cup of the sauce to the bottom of a deep 9×13” casserole dish and evenly spread the sauce to coat the bottom of the dish. Add one layer of lasagna noodles to cover the bottom of the dish (there will be about 4 noodles per layer). Layer a third of the remaining sauce, then top with half of the ricotta mixture. Repeat the noodle, sauce, and cheese layers. Add a final layer of noodles, then the remaining sauce, and evenly sprinkle with the mozzarella cheese. Top the lasagna with the remaining parmesan cheese. Bake for 30 minutes, until cheese has browned and lasagna is hot and bubbly.

4. Cool for 5 minutes to allow the layers to set before cutting and serving.