Mozzarella Stuffed Chicken Meatballs and Zucchini Oodles

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Do you sometimes crave spaghetti and meatballs, but you’re trying to be healthy? Healthy Chicken Meatballs stuffed with mozzarella cheese and zucchini noodles are your best healthy alternative. This is a quick and easy recipe. Eating healthy can sometimes be discouraging because of the time required to prepare the meal. Well, here is another ace, this meal takes about 30 minutes to make! Try this on your next meal prep adventure, and thank Kego’s Kitchen Later 🙂

Ingredients

1 – 1 ½ lbs of ground chicken

½ cup Panko breadcrumbs

½ grated Parmesan

4 mozzarella cheese sticks

3 bell peppers ( red, green, yellow) chopped

1 tbsp of chopped parsley

1 egg

2 tbsp of lemon Zest

1 tbsp of minced garlic

salt , peppers, salt free seasoning to taste

3 TBSP of olive oil

Healthy Marinara sauce

2 zucchini

Directions

Put all ingredients except marinara, into a bowl and mix .

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  1. Shape into balls that can fit into a muffin pan
  2. Spray a muffin pan with Pam ( nonstick oil)
  3. Place the meatballs in each space and dig a hole in the center and stuff a 1 inch piece of mozzarella in the middle, cover with surrounding meat

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Preheat oven to 400 F and bake for 20 minutes

 

Zoodle time

  1. Make your zoodles from zucchini using your favorite device, I used a veghetti

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Season with salt, black pepper, garlic powder , and red pepper .

In a pan add 1 tbsp of olive oil, throw in zoodles, sauté for 2 minutes only.

Serve with meatballs and zoodles with marinara, Enjoy

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Plantain Pancakes

IMG_5097 (1)Since it’s national pancake day, I decided to make a fitfam and paleo approved dish. Plantain pancakes are made out of ripe plantains and eggs. No syrup needed, made a natural strawberry purée from scratch. The combination was so yummy. The pancakes tasted like angel cake ha ha. Try this recipe out and let me know what you think.

Tip- the key to a smooth batter is to use very Ripe plantains

Ingredients

Pancakes

2 ripe Plantain

4 eggs

¼ tsp of cinnamon

¼ tsp of nutmeg

1/4 tsp of salt

1 tsp of vanilla

1 tbsp of coconut oil

¼ cup of coconut flakes

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Strawberry Glaze

½ cup of strawberries

1 packet of splenda

¼ cup of water

 

Combine all ingredients for pancakes except the coconut flakes, and blend until smooth.

Heat up frying pan and put in the coconut oil.

Once heated pour out desired amount of pancake mix into he pan

Lower the heat to medium- high

After 1 minute check the bottom of the pancake, if brown flip over and cook the other side.

 

 

Syrup

Blend strawberries and water

Blend until smooth

Pour into a small pot and begin to simmer on medium heat ]

Add a dash of cinnamon and nutmeg

Add in splenda

Top you pancakes with the syrup and enjoy

Sprinkle coconut flakes, cinnamon, and whipped cream for an added touch

 

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Blueberry Banana Protein Pancakes

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Do you love pancakes, but feel guilty for eating them ? Then these protein packed, low calorie pancakes, are perfect for you. Not only are they scrumptious, they have added health benefits. The blueberries are packed with antioxidants that can help prevent cancer and other health problems. These can be eaten for breakfast or for snacks on the go. The oatmeal inside of the pancakes will definitely keep you full and satisfied. No need for low calories syrup, top it off with some blueberry banana puree syrup. I hope you enjoy this recipe! This recipe was inspired by Fit Men Cook.

And yes, this is Fit Fam approved !!

Ingredients

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½ cup of quick oats

1/3 cup of egg whites or 3 egg whites

½ cup of blueberries

½ of a banana

1 scoop of your favorite vanilla Protein

(I use cellucor)

1 tsp of vanilla extract

1/2 tsp of baking powder

Pam non-stick spray

Cinnamon

Nutmeg

1 splenda or sweetener

Pancakes

Blend the oats, protein, egg whites, banana, vanilla extract, and baking powder. Blend until smooth.

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  1. Throw in your blueberries and a dash of cinnamon and nutmeg into the mixture. Mix with a spatula
  2. Heat up a frying pan and spray with Pam
  3. Once heated pour out the mixture into the pan. Depending on the size of pancakes you want.

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  1. Lower the heat to medium- high
  2. After 1 minute check the bottom of the pancake, if brown flip over and cook the other side.

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Syrup

  1. Blend ¼ cup of berries, the other half of the banana , and ¼ cup of water
  2. Blend until smooth
  3. Pour into a small pot and begin to simmer on medium heat
  4. Add a dash of cinnamon and nutmeg
  5. Add in splenda
  6. Top you pancakes with the syrup and and enjoy!

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