New Exercise and Fitness Review
It’s time to lay down the spatulas, turn off the oven, unplug the food processor, and turn off the dishwasher. That’s right: It’s time to unveil the winning dish of the #FitMenCookoff. Among all the delicious stuffed meats, handmade tostadas, munch-worthy fritters, easy-to-eat rolls, and tangy dressings, one dish stood apart.
The winner of the challenge is Savory Chicken Meatballs with Zucchini Pasta and Marinara Sauce, and a fully-loaded twice-baked sweet potato by Joseph, aka @cookeatlift!
I was drawn to the simplicity of this stellar dish. It’s healthy fare that turns a muscle-building staple on its head without being overly complicated. The chicken breast meatballs are a great alternative to a lone piece of dry chicken breast, and the twice-baked potato with apples provides a sweet take on a complex carb. This meal is also extremely versatile and can be easily adjusted for both low- and high-calories diets. Going low-carb? Ditch the potato. Looking to bulk up and add on some lean muscle mass? Go all-out and enjoy! Boom.
I’ve recreated Joseph’s meal below but made it “meal-prep ready” with a few tweaks to save you some time in the kitchen! Congrats, Joseph, and to all of you that submitted amazing recipes.
FitMenCook
Watch The Video – 6:58
Savory Chicken Meatballs with Zucchini Pasta
- 18 oz lean ground chicken breast
- 2 eggs
- 1/3 cup panko crumbs (or 2 bags crushed Quest Protein Chip Salt & Vinegar, as demonstrated in original recipe)
- 2 tbsp oregano
- 2 tbsp minced garlic
- 1/2 cup chopped red onion (optional)
- 2-1/2 oz goat cheese
- 6 vine tomatoes
- 3 medium zucchinis
- 1/2 cup tomato sauce (natural, no salt added)
- 1 tbsp garlic
- Sea salt & pepper to taste
- Set oven to 375°F.
- In a bowl, mix ground chicken breast, eggs, panko crumbs (or Quest protein chips), half of the oregano, 1 tbsp garlic, onion, goat cheese, and sea salt & pepper.
- Form small meatballs, about the size of golf balls, and place on a baking sheet. With these ingredients, I was able to make 12 of equal size.
- Bake in the oven for about 18-20 minutes. To brown the top of the meatballs and add a small layer of crispiness, you can bake for 18 minutes and then broil for 2-3 minutes.
- Chop up tomatoes into small pieces and set aside.
- Set a nonstick skillet on medium-high heat and spray it with coconut oil spray. Add 1 tbsp garlic and the rest of the oregano, and cook for about 2 minutes, continuously stirring with a spatula.
- Add diced tomatoes to the skillet and stir. Then, toss in tomato sauce. Stir, then reduce to low heat and cover cook for about 8-10 minutes.
- Shred a zucchini using a julienne peeler or a spiralizer. Place the raw zucchini noodles into your meal-prep containers, then top with the cooked chicken meatballs and drizzle with marinara sauce.
- Boom.
Always remember to adjust portions and servings to support your fitness goals.
Nutrition Facts
Serving Size (4 meatballs) Recipe yields 3
Amount per serving
Calories 421
Total Fat13 g
Total Carbs19 g
Protein50 g
Loaded Twice-Baked Sweet Potato
This recipe will make 6 stuffed sweet potato halves at about 180 g sweet potato per half.
- 3 medium sweet potatoes
- 3/4 cup 2% Greek yogurt
- 3 tsp zero-calorie sweetener
- 1 tbsp cinnamon
- 1/2 tsp allspice
- 1 tbsp vanilla extract
- 1 large green apple
- 3 tsp chopped pecans
- Cinnamon to taste
- Set oven to 375°F.
- Bake sweet potatoes for 1-1/2 hours or until soft, yet still firm.
- Allow the sweet potatoes to cool to room temperature. Note: You should immediately remove the sweet potatoes from foil if you wrapped them before baking.
- Slice the sweet potatoes in half, carve out a portion of the insides, and place it in a separate bowl. The hollowed-out sweet potatoes should look like mini bowls.
- In the bowl with the sweet potato contents, add Greek yogurt, zero-calorie sweetener, cinnamon, allspice, and vanilla extract. Mash and thoroughly mix together.
- Restuff the sweet potato halves with the mixture and bake in the oven for another 8-10 minutes.
- Chop the green apple into small pieces.
- Set a nonstick skillet on medium heat and spray with coconut oil spray.
- Toss in the chopped green apple and sprinkle with a little cinnamon. Saute the apple until the edges are brown.
- Add the twice-baked sweet potato to your meal-prep container. Top with apple and 1 tsp chopped pecans.
- Dive in. Boom.
Always remember to adjust portions and servings to support your fitness goals.
Nutrition Facts
Serving Size (1/2 sweet potato) Recipe yields 3
Amount per serving
Calories 224
Total Fat3 g
Total Carbs46 g
Fiber7 g
Protein9 g
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Winning Healthy Recipe Of The #FitMenCookoff
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