< Back Air Fried Artichoke Hearts Yield 9 Servings Prep Time 10 – 15 Minutes Cook Time 8 Minutes Category Appetizers Calories 88.6 (with Sauce) Carbs 8.7 (with Sauce) Fat 3.8 (with Sauce) Fiber 3.1 (with Sauce) Protein 4.9 (with Sauce) WW Points 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next

< Back Blueberry, Mango and Strawberry Sugar Cookies Yield 20 Cookies (#100 scoop) Prep Time 20 Minutes Cook Time 10 Minutes Category Desserts Calories 232 Carbs 33.3 Fat 9.7 Fiber 0.8 Protein 2.9 WW Points 10 ingredients 2 ¾ cups plus 2 tablespoons bread flour ¾ teaspoon baking soda ¾ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 1 ¾ cups granulated sugar ¼ of a vanilla bean or 1 tablespoon vanilla bean paste 1 large egg 1 egg yolk ½ heaping cup freeze-dried strawberries ⅓ cup freeze-dried blueberries ⅓ cup freeze-dried mango ¼ cup granulated sugar (50g), for rolling Pink, purple, and yellow food coloring (optional, for vibrancy) directions Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper. Step 2: In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside. Step 3: In a stand mixer, beat the butter on medium speed for 2–3 minutes, until pale and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes, until creamy. Step 4: Mix in the vanilla bean or vanilla bean paste, egg, and egg yolk. Beat for 2–3 minutes, until well combined. Step 5: Add the flour mixture in batches on low speed, mixing just until combined. Step 6: Split the dough evenly into four bowls: One bowl remains plain vanilla Three bowls will be flavored For each fruit flavor: Grind the freeze-dried strawberries, blueberries, and mango separately in a spice grinder or mini blender until powdered. Sieve the strawberry powder to remove seeds. Add each fruit powder to its own bowl of dough. Add optional pink, purple, or yellow food coloring to enhance the color. Step 7: Using a #100 scoop , portion each dough. To form the cookies, gently press together one portion of each color and roll into a swirled dough ball. Roll each ball in granulated sugar to coat. Step 8: Place eight dough balls per tray, spacing at least 2 inches apart. Bake for 10 minutes, rotating the pan halfway and banging it once or twice on the oven rack to encourage spreading. Bake until the edges are lightly golden. Bang the tray again immediately after removing from the oven. While warm, use a round cookie cutter to “scoot” them into perfect circles. Notes: Slightly underbaking keeps the cookies soft and chewy once cooled. Food coloring is optional; the fruit powder alone will tint the dough lightly. Previous Next

< Back Sausage Hash Yield 1 Serving Prep Time 5 – 7 Minutes Cook Time 15 Minutes Category Breakfast Calories 368.7 Carbs 32.4 Fat 11.1 Fiber 8.1 Protein 34.8 WW Points 3 ingredients 150 grams little potatoes ½ cup tri colored mini peppers, sliced 1/8 cup red onion, sliced 1 chicken andouille sausage (or sausage of choice) for the spinach egg whites: ½ cup liquid egg whites ½ cup frozen chopped spinach, thawed and squeezed dry optional add-ons (recommended): pinch of salt pinch of black pepper garlic powder smoked paprika (great with sausage) hot sauce or salsa for serving directions Step 1: Cook the Potatoes Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Add diced potatoes, season with salt, pepper, and a pinch of garlic powder. Cook for 10–12 minutes, stirring occasionally, until golden brown and fork tender. Step 2: Add Sausage & Veggies Add sliced sausage, peppers, onion, and jalapeño to the skillet. Cook for 5–6 minutes, stirring occasionally, until the sausage is browned and vegetables are softened. Step 3: Cook the Spinach Egg Whites (Separate Pan) In a separate nonstick skillet over medium heat, add the spinach and cook for 1–2 minutes until warmed through. Pour in the egg whites and gently stir until fully cooked and set. Step 4: Assemble the Hash Transfer the potato and sausage hash to a plate or bowl. Top with the spinach egg white mixture. Step 5: Finish & Serve Add hot sauce or salsa if desired. Serve warm and enjoy! Previous Next

< Back Parfait: Apple Pie Yield 2 Servings Prep Time 5 – 10 Minutes Cook Time N/A Category Breakfast Calories 293.2 Carbs 39.1 Fat 4.8 Fiber 5.2 Protein 23.4 WW Points 5 ingredients 1 container, vanilla non-fat Greek yogurt dash of ground cinnamon 1 tbls sugar-free brown sugar sweetener 1 apple, diced (Honeycrisp, Granny Smith, or Fuji) 15g Cinnamon roll protein granola optional add-ons (recommended): squeeze of lemon juice (for the apples, keeps them fresh + bright) extra sprinkle of cinnamon on top drizzle of sugar-free maple syrup pinch of salt (enhances the apple flavor) directions Step 1: Sweeten the Yogurt In a small bowl, mix together the Greek yogurt, sugar-free brown sugar, and cinnamon until smooth and well combined. Step 2: Prep the Apples Dice the apple into small bite-sized pieces. Optional: toss with a squeeze of lemon juice and a pinch of cinnamon. Step 3: Layer the Parfait In a glass or bowl, add half of the yogurt mixture. Top with half of the diced apples and a sprinkle of granola. Repeat with remaining yogurt, apples, and finish with granola on top. Step 4: Finish & Serve Add an extra sprinkle of cinnamon or drizzle of syrup if desired. Serve immediately and enjoy! Previous Next

< Back Grinder Sandwich Yield 2 Servings Prep Time 5 Minutes Cook Time 5 Minutes Category Lunch + Dinner Calories 513 Carbs 46.2 Fat 25.4 Fiber 1.5 Protein 41.1 WW Points 15 ingredients for the sandwich: 4 slices hormel oven roasted deli turkey 4 slices hormel smoked deli ham 12 slices gallo light Italian dry salami 20 slices hormel turkey pepperoni 3 slices sargento ultra-thin provolone 2 Mexican bolillo rolls, sliced in half lengthwise O r any other bread you like ! chopped ingredients: 1 tablespoon light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon Italian seasoning (or more if you like) ½ teaspoon crushed red pepper 10 – 15 cracks of black pepper salt to taste a small wedge of iceberg lettuce 6 slices of Roma tomatoes directions for the sandwich: Step 1: Slice the bolillos in half lengthwise. Step 2: On the top halves, place 2 slices of turkey then 10 slices of pepperoni, then 1.5 slices of cheese. Step 3: On the bottom halves, place 2 slices of ham, then 6 slices of salami. Step 4: Place in toaster oven or air fryer, until cheese is melted and bread is slightly toasty. for the chopped: Step 1: Place mayo, vinegar, Italian seasoning, crushed red pepper, salt and pepper in a small bowl, and mix well set aside. Step 2: Lay the lettuce and tomatoes on a cutting board and rough chop until your desired consistency. Step 3: Next, add to the mayo/vinegar mixture and toss to coat. When sandwiches are toasty and cheese is melted, add half of the chopped portion to each sandwich. Step 4: Close each sandwich, cut in half, serve and enjoy! Previous Next

< Back Chicken Fajita Quesadilla Yield 1 Serving Prep Time 10 Minutes Cook Time 35 Minutes* Category Lunch + Dinner Calories 299.6 Carbs 22.2 Fat 4 Fiber 5.5 Protein 43.7 WW Points 3 ingredients for the quesadilla: 1 Cut Da Carb flatbread (or flatbread/tortilla of choice) 20 g light cheese 50 g onion and pepper mixture (see instructions below) 130 g shredded grilled or cooked chicken for the dipping sauce: 50 g nonfat Greek yogurt 10 g your favorite hot sauce for the peppers and onion mixture: 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 medium brown onion, sliced directions Step 1: Make the Pepper and Onion Mixture Heat a skillet over medium-high heat and spray lightly with avocado oil. Add the sliced onions and peppers, and season with salt, black pepper, garlic powder, and onion powder. Let them cook undisturbed for 10 minutes. Toss well, then continue cooking for another 10 minutes. Check for doneness—cook an additional 5–10 minutes as needed, until deeply caramelized and tender. Tip: This mixture stores well in the fridge and is perfect for quick weekday meals. Step 2: Assemble and Cook the Quesadilla Heat a nonstick skillet over medium-high heat. Once hot, place your flatbread in the skillet. On one half, sprinkle half the cheese, then layer on the pepper and onion mixture, shredded chicken, and top with the remaining cheese. Fold the flatbread in half. Cook for 2 minutes on the first side, or until golden and the cheese begins to melt. Carefully flip and cook for another 2 minutes until evenly crispy and melted through. Remove, slice, and serve immediately. Step 3: Make the Dipping Sauce In a small bowl, mix together the nonfat Greek yogurt and hot sauce. Serve on the side for dipping. *Tip: Since the onion and pepper mixture is already prepped, making this quesadilla again during the week will only take about 5–6 minutes! Previous Next

< Back Traditional Crunchwrap Supreme Yield 1 Servings Prep Time 5 – 10 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 469 Carbs 43.5 Fat 16.9 Fiber 3 Protein 35.6 WW Points 14 ingredients 1 10" flour tortilla 1 extra thin corn tortilla, air-fried until crisp 4 oz 96% ground beef, cooked and seasoned with taco seasoning 1 slices kraft deluxe american cheese 1 tomato, diced 1 cup romaine lettuce, shredded spicy crema (fire roasted salsa and sour cream) I used homemade salsa and mixed in sour cream to create my "spicy crema." You can use any salsa you have on hand! I use a 50 / 50 mix. directions Step 1: Follow package instructions and add taco seasoning to ground beef. Cook your beef and set aside. Step 2: To assemble, take your slice of cheese and place it in the middle of your 10" tortilla. Next, add warm seasoned ground beef on top of the cheese to help melt it. Step 3: Grab your spicy crema and spread it on your crunchy tostada. Once complete, place it on top of your ground beef crema side up. This will act as a "glue" for your lettuce. Step 4: Lastly, add your lettuce and tomato. Use the " Crunchwrap Fold " method and using medium heat, place on griddle with the folded side down first and flip until the bottom is lightly browned. Step 5: Once the Crunchwrap is prepared, slice in half (or keep it whole). Serve immediately and enjoy! Previous Next

< Back Parfait: Strawberry Shortcake Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 292 Carbs 48.7 Fat 2 Fiber 3.6 Protein 16 WW Points 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 5 tablespoons fat-free cool whip ¼ cup unsweetened almond milk, or milk of choice ½ teaspoon sugar-free sweetener ¾ cup strawberries, quartered 3 lady fingers, cut in half directions Step 1: Prepare the Cream & Milk Mixture In a small bowl, gently fold together the Greek yogurt and whipped topping until smooth and creamy. In a separate bowl, whisk together the almond milk and sugar-free sweetener until fully combined. Step 2: Start the Base Layer Spoon about one-fifth of the cream mixture into the bottom of your jar to create the base layer. Step 3: Add the Ladyfingers Dip 3 ladyfinger halves briefly into the sweetened milk, then place them over the cream layer. Step 4: Layer the Parfait Add another layer of the cream mixture, followed by a layer of strawberries. Repeat the layering process—ladyfingers, cream, and strawberries—until all ingredients are used, finishing with the cream mixture on top Step 5: Chill Cover with a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften. Serve chilled. Previous Next

< Back Avocado Toast with Bacon Yield 1 Serving Prep Time 5 Minutes Cook Time 5 – 7 Minutes Category Breakfast Calories 344.7 Carbs 28.7 Fat 18.3 Fiber 4.4 Protein 16.3 WW Points 10 ingredients 1 slice of sourdough, toasted 50g avocado 1 egg, cooked to your liking 2 slices bacon, chopped 15g feta cheese optional add-ons (recommended): pinch of salt pinch of black pepper red pepper flakes (for a little heat) squeeze of fresh lemon juice (brightens everything) drizzle of hot honey or balsamic glaze (for sweet + savory balance) directions Step 1: Cook the Bacon In a small skillet over medium heat, cook bacon until crispy. Remove and set aside on a paper towel-lined plate. Break into bite sized pieces Step 2: Cook the Egg In the same skillet, cook the egg to your preference (sunny side up, over easy, etc.). Step 3: Toast the Bread Toast the sourdough until golden and crisp. Step 4: Mash the Avocado In a small bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of lemon juice. Step 5: Assemble the Toast Spread the mashed avocado evenly over the toasted bread. Top with crispy bacon, the cooked egg, and crumbled feta. Step 6: Finish & Serve Sprinkle with red pepper flakes and drizzle with hot honey or balsamic glaze if desired. Serve immediately and enjoy! Previous Next

< Back Ribeye Roast Yield 4 – 6 Servings Prep Time 10 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 381 Carbs 25.1 Fat 11.9 Fiber 2.5 Protein 40 WW Points 11 ingredients 2 pounds ribeye roast 1 pounds baby potatoes 2 cloves garlic, thinly sliced 1 medium yellow onion, sliced 8 oz baby bella mushrooms, sliced 3 – 4 sprigs of rosemary 2 tablespoons olive oil kosher salt and cracked black pepper directions Step 1: Heat oven to 350°F. Boil potatoes for 10 minutes. While the potatoes are boiling, season the roast heavily with kosher salt and cracked black pepper on all sides. Step 2: Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot add in the olive oil. Step 3: Sear the roast 5 minutes per large side. Sear the rest of the sides for a couple of minutes until no longer pink. Step 4: Add the potatoes, onions, mushrooms, and garlic, to the skillet spreading evenly around the roast. Step 5: Add the rosemary sprigs and cover with foil and bake for about 20 minutes (or less) depending on how well you like your roast cooked. 20 minutes took it to medium 140 - 145°F. Step 6: Let rest for 30 minutes. Slice and serve with the potato mixture. Previous Next