Low Carb Recipes

Balsamic-Garlic Marinated Steak

by

Indulge in succulent Balsamic-Garlic Marinated Steak, a tantalizing dish bursting with flavors of tangy balsamic vinegar, aromatic garlic, and fragrant rosemary. Elevate your dining experience with this tender and flavorful recipe. Perfect for any occasion, whether grilled, seared, or oven-cooked. Try it tonight and savor a culinary masterpiece!

•Ingredients:

2 tablespoons balsamic vinegar
2 cloves garlic, minced
1 to 2 steaks (your choice of cut)
2 tablespoons olive oil
1 teaspoon dried rosemary
Salt and pepper to taste

•Instructions:

In a small bowl, whisk together olive oil, balsamic vinegar, minced garlic, dried rosemary, salt, and pepper to create the marinade.
Place steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, ensuring they are evenly coated.
Marinate the steaks in the refrigerator for at least 30 minutes, or up to 4 hours for optimal flavor and tenderness.
Preheat grill, skillet, or oven to high heat.
Remove steaks from the marinade and discard excess marinade.
Cook steaks to desired doneness, flipping once halfway through cooking.
Allow steaks to rest for a few minutes before serving to allow juices to redistribute.

Homemade 3-Ingredient Lemon Cake

by

Indulging in desserts while adhering to dietary restrictions often feels like a distant dream. However, W-W Lemon Cake recipe unveils a delightful solution, merging health consciousness with sweet cravings. This culinary masterpiece requires only three ingredients, making it a minimalist marvel in the world of confectionary delights.

The Ingredients: At the heart of this recipe lies a harmonious blend of simplicity and flavor. A box of lemon cake mix, approximately 18.25 ounces in weight, serves as the foundation. Opting for a sugar-free or low-sugar variant aligns with W-W’ principles, ensuring a guilt-free treat. Complementing the mix is a can of diet lemon-lime soda, typically 12 ounces, infusing effervescence and tanginess. Finally, a cup of fat-free Greek yogurt, whether plain or lemon-flavored, adds a creamy texture and enriches the lemony essence.

The Process: Preparation begins with a preheated oven, set to the temperature recommended on the cake mix box, laying the groundwork for baking perfection. In a mixing bowl, the lemon cake mix intertwines with the fizzy embrace of diet lemon-lime soda, undergoing a transformative fusion until smooth and lump-free. This amalgamation forms the luscious batter, destined for a prepared cake pan of choice, be it a bundt pan or a traditional round vessel. As the oven works its magic, baking the cake to golden perfection, anticipation mounts, filling the kitchen with tantalizing aromas.

The Finishing Touch: Once the cake emerges, a testament to culinary prowess, it requires a moment of reprieve, cooling gracefully on the countertop. Meanwhile, a velvety frosting materializes, crafted from fat-free Greek yogurt, potentially elevated with a hint of lemon zest for added vibrancy. With artistic precision, the yogurt dressing envelops the cake, bestowing it with a final flourish of elegance and flavor. Sliced with anticipation, each portion promises a symphony of lemony delight, satisfying both palate and conscience.

Conclusion: W-W Lemon Cake transcends the boundaries of traditional baking, offering a guilt-free indulgence that champions health and flavor in equal measure. With just three ingredients and a dash of creativity, this culinary masterpiece underscores the notion that simplicity is the ultimate sophistication. Embrace the zestful journey and savor every delectable bite of this lemon-infused triumph.

 

 

W-W 3-Ingredient Lemon Cake

Table of Contents

Ingredients:

  • 1 box (about 18.25 ounces) lemon cake mix (look for a sugar-free or low-sugar option if you’re following W/W)
  • 1 can (12 ounces) diet lemon-lime soda (such as Sprite Zero or Diet Sierra Mist)
  • 1 cup fat-free Greek yogurt (plain or lemon-flavored)

Instructions:

  1. Preheat your oven to the temperature specified on the cake mix box.
  2. In a mixing bowl, combine the lemon cake mix and the can of diet lemon-lime soda. Stir until well combined and there are no lumps.
  3. Pour the cake batter into a prepared cake pan. You can use a bundt pan, round cake pan, or any other type of pan you prefer.
  4. Bake the cake according to the instructions on the cake mix box, or until a toothpick inserted into the center comes out clean.
  5. Once the cake is done baking, remove it from the oven and let it cool completely.
  6. While the cake is cooling, prepare the frosting by mixing the fat-free Greek yogurt with a little lemon zest if desired. Spread the yogurt frosting over the cooled cake.
  7. Slice and serve!

 

Premium Dark-Rum Fried Piña Colada Rings

by
Ingredients:
8 fresh pineapple rings (canned rings can be used)
1 cup premium dark rum
1 cup coconut rum
1 1/2 cups all-purpose flour
1 (10 oz) bag sweetened coconut flakes
2 large eggs
1/2 cup coconut milk
Vegetable oil, for frying (heat to 350°F)
4 oz cream cheese, softened
1/2 cup powdered sugar
Instructions:
Soak the pineapple rings in a bowl covered with dark rum and coconut rum. Refrigerate for at least 1 hour. Drain and reserve 2 tablespoons of rum for the dip. Pat pineapple dry.
Set up three shallow bowls: one with flour, one with coconut flakes, and one with whisked eggs and coconut milk.
Dip each pineapple ring into the flour, then the egg mixture, then press into coconut flakes to coat.
Heat vegetable oil in a deep fryer or heavy pot to 350°F (175°C).
Fry the coated pineapple rings in batches until golden brown, about 1 minute per side. Remove with a slotted spoon and drain on paper towels.
In a medium bowl, beat cream cheese with powdered sugar until smooth. Stir in reserved 2 tablespoons of rum until combined.
Arrange fried pineapple rings on a serving platter and serve warm with the rum cream cheese dip.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 1 hour 25 minutes
Per Serving: 300 kcal
Servings: 8 servings

Slow Cooker Cabbage, Potatoes, and Smoked Sausage

by
Ingredients:
½ head cabbage, cut into chunks
5-6 potatoes cut into chunks
1 lb smoked sausage, cut into pieces (such as Hillshire Farm)
Salt and pepper, to taste
Water, enough to fill the slow cooker halfway
Directions:
Prepare the Ingredients:
Cut the cabbage into large chunks and peel and chop the potatoes into similar-sized pieces.
Slice the smoked sausage into bite-sized rounds.
Assemble in the Slow Cooker:
Add the cabbage, potatoes, and smoked sausage to the slow cooker.
Season generously with salt and pepper.
Pour in enough water to fill the slow cooker about halfway, helping the vegetables cook evenly and stay tender.
Cook:
Cover and cook on high for about 4 hours or on low for about 6 hours, until the potatoes are fork-tender and everything is well cooked.
Serve:
Stir gently, taste and adjust seasoning if needed, and serve hot for a cozy, comforting meal.
Prep Time: 10 minutes | Cooking Time: 4-6 hours | Total Time: 4 hours 10 minutes (on high)
Servings: 4-6

Carnivore Crack Recipe

by

Table of Contents

Carnivore Crack Recipe:

Ingredients:

  • 8 oz (225g) beef jerky (or your choice of other jerky like pork or turkey)

  • 8 oz (225g) cheese (cheddar or mozzarella work well)

  • 1 tablespoon butter or tallow (optional, for extra crispiness)

  • Salt (optional, to taste)

  • Pepper (optional, to taste)

  • Paprika (optional, for extra flavor)

Instructions:

  1. Preheat Oven: Preheat your oven to 375°F (190°C).

  2. Prepare the Meat: Cut your beef jerky (or other preferred jerky) into smaller bite-sized pieces. If your jerky is on the tough side, you may want to slice it thinly.

  3. Prepare the Cheese: Cut the cheese into small cubes or shred it, depending on your preference.

  4. Butter or Tallow: If you want extra crispy, flavorful bites, melt butter or tallow in a pan over medium heat.

  5. Layer Ingredients: On a baking sheet lined with parchment paper, arrange the beef jerky pieces, followed by a layer of cheese cubes or shreds. If you’ve melted butter/tallow, you can drizzle it over the top of the meat and cheese for extra flavor.

  6. Bake: Bake in the preheated oven for 8-10 minutes, or until the cheese is melted and bubbling and the jerky starts to crisp up.

  7. Add Seasonings: Once done, remove from the oven and sprinkle with optional seasonings like salt, pepper, and paprika for extra flavor.

  8. Serve and Enjoy: Let it cool for a few minutes, then break it into pieces and enjoy your homemade carnivore crack!

You can experiment with different types of jerky or add more cheese for extra richness. It’s a great snack for those on a carnivore or keto diet. Would you tweak this recipe to your liking?

Butter Pecan Keto Ice Cream

by

Indulge in the velvety richness and nutty flavors of Butter Pecan Keto Ice Cream, a guilt-free treat that won’t disrupt your low-carb lifestyle. Made with wholesome ingredients and no added sugars, this keto-friendly ice cream is the perfect way to satisfy your sweet cravings while keeping your carb intake in check. Creamy, buttery, and studded with toasted pecans, this homemade keto ice cream promises a delightful dessert experience that aligns with your dietary goals. So, let’s dive into the recipe and relish in the pleasure of this luscious and creamy butter pecan ice cream.

Servings: Makes approximately 8 servings

Ingredients:

  • 2 cups heavy cream
  • 1 cup unsweetened almond milk (or any other keto-friendly milk of choice)
  • 1/2 cup powdered erythritol or keto-friendly sweetener of choice
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter
  • 1 cup pecans, roughly chopped
  • Pinch of salt

Instructions:

  1. In a medium saucepan, heat the heavy cream and unsweetened almond milk over medium heat until it begins to simmer. Do not let it boil.
  2. In a separate bowl, whisk the egg yolks and powdered erythritol until well combined.
  3. Slowly pour about 1/2 cup of the hot cream mixture into the egg yolk mixture, whisking continuously to temper the eggs and prevent curdling.
  4. Gradually pour the tempered egg mixture back into the saucepan with the remaining cream, whisking constantly.
  5. Continue to cook the mixture over medium heat, stirring frequently, until it thickens and coats the back of a spoon. This will create a custard-like base for the ice cream.
  6. Remove the saucepan from the heat and stir in the vanilla extract. Let the custard base cool to room temperature.
  7. In a separate skillet, melt the unsalted butter over medium heat. Add the chopped pecans and a pinch of salt, toasting the pecans until they become fragrant and slightly browned. Remove the skillet from the heat.
  8. Once the custard base has cooled, cover the bowl or transfer it to an airtight container and refrigerate it for at least 4 hours or preferably overnight.
  9. Once the custard is chilled and ready, churn it in an ice cream maker according to the manufacturer’s instructions. This will give the ice cream its creamy texture.
  10. During the last minute of churning, add the toasted pecans into the ice cream.
  11. Transfer the churned butter pecan keto ice cream to an airtight container and freeze it for an additional 2-3 hours or until it reaches the desired firmness.
Nutrition Facts per Serving (1/2 cup, approximate values):
  • Calories: 332
  • Total Fat: 32g
  • Saturated Fat: 15g
  • Cholesterol: 150mg
  • Sodium: 31mg
  • Total Carbohydrate: 4g
  • Dietary Fiber: 1g
  • Sugars: 1g
  • Protein: 5g

Cauliflower Potato Salad

by
Mock potato salad made with all the same ingredients as a classic potato salad, except this version is perfect for low carb followers. Roast the cauliflower to enhance the nutty flavor and serve along with your favorite main dish.
Keyword: cauliflower potato salad, cauliflower salad, Low carb potato salad
Prep Time: 20minutes 
Cook Time: 15minutes 
Total Time: 35minutes 
Servings: 8 servings
Calories: 253kcal
Author: Sandra Shaffer

Ingredients

    • 6 cups cauliflower florets
    • 1 cup mayonnaise
    • 1 tablespoon prepared mustard
    • 1 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 2 tablespoons pickle relish
    • 4 hard boiled eggs chopped (reserve one for garnish)

Instructions

  • Clean and cut cauliflower into bite size florets.
  • Place cauliflower on a baking sheet and bake at 425°F degrees for 15 minutes, turning every 5 minutes. Remove from oven and cool.
  • Mix mayonnaise, mustard, salt, and pepper in a large bowl. Add cooled cauliflower and relish. Stir in 3 chopped eggs.
  • Cover dish and refrigerate for 2 hours.
  • Slice the remaining egg and top on salad before serving.

Notes

You’ll need on large cauliflower to yield 6 cups of florets.

The smaller the pieces the quicker the edges may brown. Keep an eye on the cauliflower while baking so they don’t get too toasted.

Nutrition

Serving: 1g | Calories: 253kcal | Carbohydrates: 6g | Protein: 5g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 19g | Cholesterol: 105mg | Sodium: 536mg | Fiber: 2g | Sugar: 3g

Disclaimer

Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.

Keto Blueberry Cobbler

by

Keto Blueberry Cobbler is a delightful and low-carb dessert that showcases the natural sweetness of blueberries while keeping you in ketosis. This delicious cobbler features a juicy blueberry filling topped with a buttery and crumbly almond flour crust. It’s a perfect treat for those following a ketogenic diet or anyone looking for a healthier dessert option. Let’s dive into the recipe!

Recipe:

Ingredients: For the Filling:

  • 3 cups fresh or frozen blueberries
  • 2 tablespoons granulated sweetener (such as erythritol or stevia)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

For the Topping:

  • 1 cup almond flour
  • 1/4 cup granulated sweetener
  • 1/4 cup melted butter
  • 1/2 teaspoon cinnamon
  • Pinch of salt

Instructions:

  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the blueberries, granulated sweetener, lemon juice, and vanilla extract. Stir well to coat the blueberries evenly with the sweetener and flavors.
  3. Transfer the blueberry filling to a greased baking dish or individual ramekins.
  4. In a separate bowl, combine the almond flour, granulated sweetener, melted butter, cinnamon, and salt. Mix until the ingredients form a crumbly texture.
  5. Sprinkle the topping evenly over the blueberry filling, covering it completely.
  6. Place the baking dish or ramekins in the preheated oven and bake for 25-30 minutes, or until the blueberry filling is bubbly, and the topping is golden brown.
  7. Remove from the oven and let it cool for a few minutes before serving.
  8. Serve the Keto Blueberry Cobbler warm as is or with a dollop of whipped cream or a scoop of low-carb vanilla ice cream, if desired.

Nutrition Facts (per serving):

  • Calories: Approximately 180
  • Fat: 15g
  • Protein: 4g
  • Total Carbohydrates: 10g
    • Dietary Fiber: 4g
    • Net Carbs: 6g

Servings: This recipe makes approximately 6

Keto Meatballs Stuffed Mushrooms

by

Keto Meatballs Stuffed Mushrooms is a tasty low-carb appetizer that is ideal for anyone on a ketogenic or gluten-free diet. These meatballs are made from ground beef, almond flour, Parmesan cheese, and Italian spices and are filled in large mushroom caps. This dish is rich and loaded with savory flavors and has a pleasant texture. It is very easy and quick to make this dish, and it is perfect for hectic weeknights, meal prep, or party platters. This dish is filled with good fats and proteins and doesn’t ruin the keto diet without compromising the flavor. These Keto Meatballs Stuffed Mushrooms are so delicious and filling that we have this dish with fresh salad or even without anything.

STATS:

  • Serving size: 2 stuffed mushrooms
  • Cook time: Twenty-five mints.
  • Cuisine: American / Low-Carb
  • Total time: Forty mints.
  • Course: Appetizer / Snack / Main
  • Diet: Keto, Low Carb, Gluten-Free
  • Calories: 180 kcal
  • Serving: Makes 12 stuffed mushrooms
  • Prep time: Fifteen mints.

EQUIPMENT:

  • Baking sheet
  • Knife
  • Parchment paper
  • Chopping board

INGREDIENTS:

  • 12 white or cremini mushrooms
  • ½ lb. ground beef
  • ¼ cup almond flour
  • Quarter cup parmesan cheese
  • One huge egg
  • One Teaspoon Italian seasoning
  • ½ tsp. garlic powder
  • ½ tsp. onion powder
  • Salt & pepper
  • ¼ cup mozzarella
  • 1 tbsp. olive oil

INGREDIENTS NOTES:

MUSHROOMS:

  • We have to use large and firm mushrooms like white or cremini so that we can easily stuff the stuffing.

BEEF:

  • We have to use the 80/20 ground beef to make the juicy meatballs or we would also utilize the pork or turkey as well.

ALMOND FLOUR:

  • We have to use almond flour as the low-carb binder in place of breadcrumbs to make the keto-friendly dish.

PARMESAN CHEESE:

  • Parmesan cheese is added to this dish and it helps to keep meatballs together and it also adds the umami flavor.

LARGE EGGS:

  • We use the large eggs in this dish to keep the components by binding the ingredients.

HERBS:

  • We add the oregano and basil herbs to the dish as it adds the traditional Italian flavor to the meatballs.

ONION & GARLIC SEASONING:

  • We can add the onion & garlic seasoning to the dish as it prepares the dish more flavorful and delicious without the addition of additional carbs.

MOZZARELLA CHEESE:

  • Mozzarella cheese is added to make this dish cheese-rich.

OLIVE OIL:

  • Olive oil is used to roast the mushrooms and to also help to keep the mushrooms juicy.

INSTRUCTION:

  1. We can heat the oven at three-seventy-five degrees F.
  2. Then we can put parchment paper on a baking pan.
  3. We can cut the stems & clean the mushrooms then set aside the caps.
  4. Now we can add the meat, almond flour, onion seasoning, Parmesan, egg, seasoning, garlic seasoning, salt, and pepper powder and mix these components.
  5. We can make the 12 little meatballs with the mixture.
  6. Now we can add one meatball in one mushroom cap and put it in the tray.
  7. We can drizzle the olive oil on the mushrooms.
  8. Now we can put the mushrooms in the oven for twenty to twenty-five minutes or till the mushrooms get soft and the beef gets properly cooked.
  9. We can sprinkle the shredded cheese over the mushrooms in the last 5 minutes then serve warm.

SERVING IDEAS:

  • We would serve this dish with keto marinara sauce.
  • You would also sprinkle the parsley and basil leaves to make the dish bright & aromatic.
  • We would have the crispy green salad along with these mushrooms for the filling meal.
  • You would also have the cauliflower rice with the mushrooms to have them in the dinner.
  • We would also serve these mushrooms in the tray as a party appetizer.
  • We would also add some garlic butter to make this Keto Meatballs Stuffed Mushrooms richer.

TIPS:

  • We don’t have to fill the mushrooms too much otherwise it will spill during the cooking.
  • You could use the parchment paper to prevent the mushrooms from getting stuck.
  • We would also sprinkle red flakes to make the spicy meatballs.
  • You shouldn’t have to mix the meatballs too much otherwise they won’t remain juicy.

STORAGE INFORMATION:

FRIDGE:

  • We would put the remaining dish in an airtight container and preserve the dish for 3 days.

FREEZER:

  • We would preserve this dish for 2 months.

FAQs:

Is this dish low in carbs?

  • This dish is low in carbs and it just comprised of 2g net carbs and 14g proteins are present per portion of this dish.

Can I add a different variety of meat to this dish?

  • We can add chicken, sausages, or turkey to this dish to make the taste different.

Will I bake these mushrooms in air fryer?

  • We can make this dish in the air fryer and cook this dish at three-fifty degrees F for 15 minutes.

NUTRITIONAL INFORMATION:

Calories: 180 kcal
Total carbs: 3g
Fiber: 1g
Net carbs: 2g
Protein: 14g
Fat: 12g
Sodium: 280mg
Potassium: 320mg
Calcium: 80mg
Iron: 1.4mg
Vitamin A: 120IU
Serving size: 2 mushrooms

Weight watchers cheesecake Recipe

by
Just because you are on a diet does not mean you can’t enjoy a slice of cheesecake. I am going to share with you the best zero point WW cheesecake recipe! This Weight Watchers recipe is super easy to make too!
Weight watchers cheesecake
INGREDIENTS
2 Tbsp Vanilla Extract
3 Eggs
1 Box Instant Sugar-Free Cheesecake Pudding Mix (unmade)
3 Cups Fat Free greek Yogurt
1/4 Cup Splenda
INSTRUCTIONS
Preheat the oven to 350 degrees F.
In a large mixing bowl or stand mixer, mix eggs, Splenda, vanilla, and yogurt until fully blended.
Add in dry cheesecake pudding mix a little at a time until well blended. Do not dump it all in at one time or you will end up with a big lump.
Grease a 7-inch push or springform cheesecake pan. I also used a greased piece of parchment paper at the bottom of my pan.
Pour cheesecake mixture into greased pan.
Bake in the center of the oven for 40 minutes. Will be just slightly golden and just starting to crack when done. The center will still be slightly jiggly.
Let cool to room temperature. Then cover and store in the fridge until fully chilled before serving.

Cream cheese frosted Banana Cake

by
This delicious and moist double layer banana cake is absolutely scrumptious and is frosted with a cream cheese frosting that tastes amazing.

Ingredients

For The Banana Cake

  • 2 cups all purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • ½ cup butter, softened
  • 1 ⅓ cups sugar
  • 2 eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 4 medium bananas, mashed (about 2 cups)

For The Cream Cheese Frosting

    • 8 oz cream cheese, room temperature
    • ½ cup butter, room temperature
    • 1 tsp vanilla extract
    • 3 cups powdered sugar

Instructions

  • Preheat oven to 350° and right before filling, spray (2) 8 inch cake pans with non stick spray.

Banana Cake

    • In a large bowl, beat butter and sugar together until creamy.
    • Add eggs and beat until combined then beat in sour cream and vanilla.
    • Next, add flour, baking soda and salt then beat just until combined.
  • Stir in mashed bananas and mix until combined.
  • Pour equally into prepared cake pans and bake for approximately 35-40 minutes or until toothpick inserted comes out clean.

Cream Cheese Frosting

  • In a medium bowl, beat cream cheese and butter together until combined then add vanilla.
  • Gradually add powdered sugar and beat until smooth and creamy.
  • Once cake has cooled, frost cake and enjoy!

Notes

Nutritional values are approximate.
Please note that these values can change with different brands and any modifications made to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements.

Nutrition

Calories: 565kcalCarbohydrates: 79gProtein: 5gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 98mgSodium: 339mgPotassium: 229mgFiber: 2gSugar: 58gVitamin A: 911IUVitamin C: 4mgCalcium: 52mgIron: 1mg

Keto Cherry Cheesecake Fluff

by

This Keto Cherry Cheesecake Fluff is ideal for anyone on the keto diet. It is a rich, creamy, low-carb dessert made quickly without baking. This dessert is prepared using cream cheese, whipped cream, and a hint of cherry flavor; it offers all the delights of cheesecake without the added sugar or guilt. With its light and fluffy texture and well-balanced sweetness, it’s the perfect way to satisfy sweet cravings while maintaining ketosis. You can easily add extra cherries, crushed almonds, or sugar-free chocolate chips to make it your own. Try this cherry cheesecake fluff. Savor decadence in a keto manner!

 

STATS:

  • Calories: 200 kcal
  • Prep time: 10 minutes
  • Cook time: Nil
  • Total time: Ten mins
  • Serving size: ½ cup
  • Servings: 6
  • Cuisine: American
  • Course: Dessert
  • Diet: Keto, Low Carb

EQUIPMENT:

  • Mixing bowl
  • Beater
  • Separate bowl
  • Spatula
  • Jars
  • Chopping board
  • Knife

INGREDIENTS:

  • 8 oz. cream cheese
  • ½ cup heavy whipping cream
  • 1/3 cup powdered Erythritol
  • 1 tsp. vanilla extract
  • Chocolate shavings(choczero), two tbsp. in total
  • 0.25-0.5 tsp of keto cherry extract(pure)

INGREDIENTS NOTES:

CREAM CHEESE:

  • We can use softened full-fat cream cheese for optimal texture and flavor. This will assist in making the fluff’s base smooth and creamy.

HEAVY WHIPPING CREAM:

  • We can use heavy whipping cream to give the fluff its light and airy texture, which is whipped till it forms soft peaks, and then we can fold the heavy cream into the cream cheese mixture.

ERYTHRITOL POWDER:

  • It is advised to use powdered Erythritol or similar keto-friendly sweetener to prevent any grittiness and we can taste and adjust the amount to the preferred level of sweetness.

CHERRY ESSENCE:

  • Although cherries are naturally delicious, they do contain some carbohydrates. In order to be strictly keto, here, we are using the keto-friendly pure essence of cherries in place of real cherry fruit.

SHAVINGS OF CHOCOLATE:

  • Keto chocolate shavings in combination with cherry extract will keep your carb count low & give you the amazing flavor combo.

VANILLA ESSENCE:

  • We can use the vanilla essence to make the fluff more flavorful. We can go for pure vanilla extract for the greatest taste.

OPTIONAL GARNISH:

  • We can customize by adding crushed almonds, sugar-free chocolate chips, or a few additional cherries for taste and texture.

 

INSTRUCTION:

  1. We can beat the cream cheese till the cream cheese gets smooth in a mixing bowl.
  2. Mix in vanilla essence and powdered sweetener till it gets completely blended.
  3. Take another bowl and beat heavy cream till it forms a soft peaks form.
  4. Then we can gently fold the whipped cream into the cream cheese mixture till it is completely combined.
  5. Then we can stir in pure keto cherry extract along with chocolate shavings.
  6. Transfer to dishes or cups and refrigerate for half an hour.
  7. Then we can garnish the fluff with the optional toppings on top, and serve.

TIPS:

  • We can allow the cream cheese to reach room temperature before combining to prevent lumps.
  • You can add a drop of cherry extract for a stronger taste of cherries in this fluff.
  • We can add additional sweeteners as needed depending on the taste.

STORAGE INFORMATION:

FRIDGE:

  • You could store the cheesecake fluff in a sealed box and store the fluff for 4 days in the fridge.

FREEZER:

  • We can put this cheesecake fluff in individual containers and store this fluff for 1 month.

FAQs:

Is this cheesecake fluff keto-friendly?

  • Yes, this cheesecake fluff is keto-friendly and it is comprised of 3g net carbs, 2g fiber, 3g proteins, and 5g of carbs per serving of this fluff.

Can I use real cherries to make this cheesecake fluff?

  • No, As real cherries are high in carbs that’s why we have replaced them with pure keto cherry essence to make this cheesecake fluff.

How to make this cheesecake fluff dairy-free?

  • You can use the coconut cream as a substitute for heavy cream to make this cheesecake fluff dairy-free.

Is cherry keto-friendly?

  • Cherries have a slighter high in carbs as compared to other keto-friendly fruits but the cherry is still keto and we can able to use the cherry in moderation.

 

NUTRITIONAL INFORMATION:

Calories: 200 kcal
Total carbs: 5g
Net carbs: 3g
Fiber: 2g
Protein: 3g
Fat: 18g
Sodium: 90mg
Potassium: 120mg
Calcium: 60mg
Iron: 0.4mg
Vitamin A: 800 IU

3 Points Lasagna Bombs

by
it is 3 weight watchers points total for 2 bombs! Beyond satisfying! recipe makes 4 servings.
Ingredients
  • Canned fire roasted tomatoes 2 cup s 0 Canned tomato sauce 1/2 cup(s) 0
  • 1 % low fat cottage cheese 1 cup s
  • Shredded fat free mozzarella cheese 4 Oz
  • Carla nada fettuccine 2 serving s
Instructions
  • I just made a homemade spaghetti sauce with , onion, minced garlic and chopped red pepper with seasoning of salt pepper onion powder garlic powder oregano Italian seasoning. I don’t measure stuff when I’m cooking.
  • Then I cooked 4 dry cups of Carba Nada fettuccine al dente.
  • I mixed 1 cup low fat cottage cheese with 1/4 -1/3 cup fat free mozzarella and seasoned with some of same seasonings I used in sauce.
  • Sprayed Pam in 8 mini loaf pan.
  • Put a dollop of sauce in to cover bottom, then 1/8 of noodles, then dollop of cottage cheese mixture spread around topped with another dollop of sauce.
  • Baked 350 for 20 minutes. Added a little shredded non fat mozzarella to top and baked 5 more minutes. Let rest then scooped out with spatula.
Recipe Notes
Would try Egglife wraps if I had them for lasagna noodles or manicotti.
Could lower points with fat fee cottage cheese but that’s not what was in my fridge. Hope this helps someone get creative and make something delicious that’s satisfying and low points. Over and out.
(notes Nancy includes meat in her recipe -i don’t include meat recipes on the blog so didn’t include in the recipe

Zero Point Crustless Pumpkin Pie

by

An easy recipe for a homemade crustless pumpkin pie.  This Zero Point Crustless Pumpkin Pie recipe is perfect for fall-it so good. I won’t regret making this for your next family gathering!

PREP TIME5 minutes

COOK TIME45 minutes

ADDITIONAL TIME5 minutes

TOTAL TIME55 minutes

Ingredients

  • 1 (15 oz) can 100% canned pumpkin purée
  • 1/3 cup zero-point brown sugar substitute – I use Lakanto Golden Monkfruit Sweetener
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp vanilla extract
  • 1 tsp pumpkin spice
  • 2 large eggs or 1/2 cup liquid egg substitute
  • 8 oz. unsweetened almond milk, premier protein, unsweetened coconut milk, or Carbmaster no sugar added milk

Instructions

  1. Preheat oven to 375 degrees.
  2. Spray a 9-inch pie dish with nonstick cooking spray.
    In a large mixing bowl, combine all ingredients and mix until all ingredients are well combined.
  3. Pour into prepared pie dish.
  4. Bake for 40-45 minutes or until knife inserted in the center comes out clean.
  5. Remove from oven and let it cool for 10 minutes before serving.
  6. Store in the fridge for up to a week.

0-1 Personal.Points™ p.er slice
*This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

Smartpoints for crustless pie: GREEN: Zero Smart.points if using liquid egg substitute or 1 Smart.points per slice if using whole eggs BLUE/PURPLE: Zero SmartPoints per slice

Easy Fajita Chicken Breasts Casserole

by

The  Fajita Chicken Breasts Casserole is a delightful twist on a classic Tex-Mex favorite, carefully crafted to be both flavorful and health-conscious. This wholesome dish features tender chicken breasts seasoned with a harmonious blend of cumin, chili powder, garlic, and paprika, offering a burst of vibrant flavors with every bite. The addition of colorful bell peppers and minced onions not only adds a pleasing visual appeal but also contributes a delightful crunch and sweetness to the dish. Topped with a generous sprinkling of reduced-fat mozzarella cheese, this casserole bakes to golden perfection, creating a satisfyingly gooey and cheesy layer over the succulent chicken and vegetables.

Thank you for reading this post, don’t forget to subscribe!

Garnished with freshly chopped cilantro or parsley for a final touch of brightness, this dish is as visually stunning as it is delicious. Whether served over cauliflower rice, steamed vegetables, or enjoyed on its own, this Fajita Chicken Breasts Casserole promises to be a comforting and nutritious meal option that’s perfect for any occasion. With its balanced flavors, customizable spice level, and suitability for meal prep, it’s a versatile recipe that’s sure to become a household favorite among those following a  plan or simply looking for a lighter take on a beloved classic.

Ingredients:

  • 3-4 small boneless, skinless chicken breasts (about 1 1/2 lbs/750g), or 2 large chicken breasts, sliced lengthwise
  • 2 bell peppers (1 red and 1 green), seeded and sliced into strips
  • 1 medium onion, minced
  • 1 teaspoon ground cumin
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder or minced garlic
  • 2 teaspoons paprika
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon vegetable oil
  • 1 cup grated reduced-fat mozzarella cheese or your favorite reduced-fat cheese
  • Chopped fresh cilantro or parsley for garnish

Directions:

  1. Preheat your oven to 400°F (200°C) and lightly coat a baking dish with cooking spray.
  2. Season chicken breasts on both sides with cumin, chili powder, garlic, paprika, salt, and pepper. Reserve some seasoning for later use.
  3. Place the chicken breasts in the prepared baking dish and drizzle with oil. Top with peppers and onions, and sprinkle with the remaining fajita seasonings. Finish with grated reduced-fat mozzarella cheese.
  4. Bake the chicken fajita casserole for 20 to 30 minutes (depending on thickness) or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). You can broil the dish for 2 minutes at the end to crisp the top if desired.
  5. Serve immediately over cauliflower rice, steamed vegetables, zucchini noodles, or on its own.
  6. Garnish with chopped fresh cilantro or parsley before serving.

Points:

  • This recipe makes approximately 4 servings.
  • Points per serving (without accompaniments): Each serving is approximately 4-5  SmartPoints, depending on specific ingredients used.

Notes:

  • Adjust the spiciness according to your preference by increasing or decreasing the amount of chili powder and black pepper.
  • For a smoky flavor, you can substitute the paprika with smoked paprika.
  • This recipe is great for meal prep as it can be easily reheated for a quick and delicious lunch or dinner.

Honey Lemon Chicken & Avocado Rice Stack

by

Mediterranean Honey Lemon Chicken & Avocado Rice Stack
Table of Contents
This Mediterranean Honey Lemon Chicken & Avocado Rice Stack is a vibrant, layered dish that combines warm, zesty chicken with a fragrant herb rice base and creamy avocado. It’s not only visually stunning but also packed with bold flavors and nutritious ingredients. Perfect for a summer lunch, light dinner, or a meal-prep-friendly option, this recipe brings together the brightness of the Mediterranean with a modern presentation. Think of it as a wholesome grain bowl—stacked!

Total Time:
Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Servings: 2–3 stacks

Ingredients:
For the Chicken:
2 boneless, skinless chicken breasts

2 tablespoons extra virgin olive oil

1 tablespoon honey

Juice of 1 lemon (about 2 tablespoons)

2 garlic cloves, minced

1 teaspoon dried oregano

½ teaspoon dried thyme

Salt and black pepper, to taste

For the Rice Layer:
1 cup cooked basmati or brown rice

1 tablespoon olive oil

½ teaspoon dried mint or parsley

Pinch of salt

For the Avocado Layer:
1 ripe avocado, diced

Juice of ½ lemon

Salt and pepper, to taste

Optional Toppings:
Cherry tomatoes, halved

Cucumber, finely diced

Crumbled feta cheese

Chopped fresh parsley or basil

See also Mushroom Rice
Drizzle of extra virgin olive oil

Instructions:
1. Marinate and Cook the Chicken:
In a bowl, combine olive oil, honey, lemon juice, minced garlic, oregano, thyme, salt, and pepper.

Add the chicken breasts and coat well. Marinate for at least 15 minutes (or overnight if time allows).

Heat a skillet or grill pan over medium heat. Cook the chicken 5–6 minutes per side until golden brown and cooked through.

Let it rest for 5 minutes, then slice thinly.

2. Prepare the Rice Layer:
In a bowl, toss the cooked rice with olive oil, dried mint or parsley, and a pinch of salt.

Warm slightly if desired or use at room temperature.

3. Make the Avocado Layer:
In a separate bowl, gently mix the diced avocado with lemon juice, salt, and pepper.

Mash slightly for a chunky texture, or keep in cubes depending on preference.

4. Assemble the Stack:
Use a food ring mold or a clean measuring cup to layer the stack (lightly oil it if needed).

Press a layer of herbed rice into the bottom.

Add a layer of avocado mix and press gently.

Top with sliced honey lemon chicken.

Gently lift the mold to reveal your stack.

5. Garnish and Serve:
Top with cherry tomatoes, diced cucumber, crumbled feta, chopped herbs, and a drizzle of olive oil.

Serve immediately for the best presentation and flavor.

Tips for Success:
Marinate Longer for Deeper Flavor:
If time permits, marinate the chicken for 2–4 hours or overnight in the fridge. The longer soak enhances the lemon-honey-garlic notes.

Use a Mold for a Clean Stack:
A stainless steel food ring or a 1-cup measuring cup works great for clean layering. Lightly oil the inside to release easily.

See also Rotisserie Chicken Mushroom Soup
Keep Avocado Fresh:
Toss avocado with lemon juice immediately after dicing to prevent browning. Assemble just before serving for the best color and texture.

Warm or Room Temp:
The rice can be served warm, but make sure the avocado isn’t hot when layering. Keep components at similar temperatures for best stacking and taste.

Slice Chicken Thinly:
For the best bite and presentation, let the chicken rest after cooking and then slice it thinly across the grain.

Customize Texture:
You can mash the avocado slightly for a creamier middle layer or keep it cubed for a chunkier, fresher feel.

Variations:
Grain Swap:
Substitute the rice with:

Quinoa for extra protein

Farro for a nutty bite

Cauliflower rice for a low-carb option

Protein Options:

Swap chicken with grilled shrimp, salmon, or chickpeas for a pescatarian or vegetarian version.

Spicy Kick:
Add red pepper flakes or a dash of harissa paste to the chicken marinade for a spicy Mediterranean flair.

Avocado Sauce Alternative:
Blend the avocado with a bit of yogurt, lemon, olive oil, and garlic to create a smooth avocado cream layer or drizzle.

Add Crunch:
Top with toasted pine nuts, crispy chickpeas, or crushed pita chips for added texture.

Make It a Bowl:
If you don’t want to stack, simply layer all components in a bowl and serve as a deconstructed version.

Vegan Version:
Use maple syrup instead of honey, and substitute chicken with grilled tofu, tempeh, or roasted vegetables.

Q&A: Frequently Asked Questions
Q1: Can I make this ahead of time?
Yes, you can prep the components (chicken, rice, and avocado) ahead of time. Store them separately in airtight containers. Assemble the stacks just before serving for best texture and presentation.

See also Mediterranean-Style Creamy Beef & Tortellini Pasta
Q2: What can I use if I don’t have a food ring mold?
You can use a 1-cup measuring cup or even a cleaned tuna can with both ends removed. Lightly oil it for easy release.

Q3: How do I store leftovers?
Store leftovers in separate containers. Avocado may brown over time, so it’s best eaten fresh. Add lemon juice to slow oxidation.

Q4: Can I serve this cold?
Yes! This recipe works well chilled, especially in summer. Just let the rice and chicken cool completely before stacking.

Q5: Is this gluten-free?
Yes—this dish is naturally gluten-free as long as you use certified gluten-free rice and ingredients.

Estimated Nutrition (Per Stack – serves 2–3)
Note: Values are estimates and may vary based on exact portions and toppings.

Calories: ~450–500 kcal

Protein: 28–32g

Carbohydrates: 35–40g

Fat: 22–25g

Fiber: 5–7g

Sugar: 6–8g

Sodium: ~400–500mg

Includes chicken, avocado, rice, olive oil, and toppings like feta and vegetables.

Conclusion
The Mediterranean Honey Lemon Chicken & Avocado Rice Stack is a perfect harmony of flavors—sweet, citrusy, herbaceous, and creamy—all layered into a stunning stack. Whether you’re preparing a beautiful brunch, an elegant lunch, or simply want a fresh, wholesome meal-prep idea, this dish fits the bill. It’s easy to adapt, impressively presented, and bursting with Mediterranean goodness.

Try it once, and you’ll be stacking it again and again!

One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe

by
One-Pan Garlic Herb Chicken with Potatoes & Green Beans Recipe

‼️

Ingredients
For the Chicken
4 boneless, skinless chicken breasts 🍗
2 tbsp olive oil 🛢
2 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano 🌿
1 tsp paprika 🌶
Salt &  black pepper to taste 🧂
For the Vegetables
3 cups baby potatoes 🥔 (quartered)
2 cups fresh green beans 🥦
2 tbsp olive oil 🛢
2 garlic cloves 🧄 (minced)
1 tsp dried thyme 🌱
1 tsp smoked paprika 🌶
Salt &  pepper to taste 🧂
For the Sauce
1/4 cup chicken bone broth 🍲
Juice of 1 lemon 🍋
1 tbsp Dijon mustard 🥄
Directions
Preheat the oven: Preheat to 400°F (200°C) and lightly grease a large  baking dish.
Season the chicken: Rub chicken breasts with olive oil, garlic powder, onion powder, oregano, paprika, salt, and pepper. Set aside.
Prepare the veggies: Toss potatoes and green beans in olive oil, minced garlic, thyme, paprika, salt, and pepper. Spread evenly in the baking dish.
Assemble the dish: Nestle the chicken breasts on top of the veggies.
Make the sauce: Whisk together chicken broth, lemon juice, and Dijon mustard. Drizzle over the chicken and vegetables.
Bake: Roast for 40-45 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the potatoes are tender.
Serve & enjoy: Let rest for 5 minutes before slicing the chicken. Plate with veggies and drizzle any remaining sauce from the pan for extra flavor!
Notes & Variations
Veggie swap: Use carrots, zucchini, or bell peppers instead of green beans.
Make it spicy: Add a dash of chili flakes for a kick. 🌶
Add cheese: Sprinkle Parmesan over the dish during the last 10 minutes of baking for a cheesy finish. 🧀

Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberrie

by

Introduction: A Fresh, Flavorful, and Nutrient-Dense Salad
Salads are a cornerstone of healthy eating, and when prepared thoughtfully, they can serve as both a satisfying and nutrient-packed meal. This WW Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries brings together the best of fresh fruits, crunchy vegetables, and healthy fats for a refreshing dish that’s perfect for any occasion. Whether you’re seeking a light lunch, an energizing snack, or a flavorful side dish, this salad delivers on both taste and health benefits while keeping SmartPoints low.

Made with the crisp sweetness of Honeycrisp apples, the freshness of celery, and the sweetness of grapes and dried cranberries, this salad is bursting with vibrant flavors and textures. Pecans add a delightful crunch while also providing healthy fats and protein, making the dish more filling. It’s the perfect balance of sweet, savory, and satisfying, without being too heavy.

by TaboolaSponsored Links
You May Like
Play War Thunder now for free
War Thunder
War Thunder – Register now for free and play against over 75 Million real Players
War Thunder
Villas For Sale in Dubai Might Surprise You
Villas In Dubai | Search Ads
In this comprehensive guide, we’ll take you through the step-by-step process of creating this Apple Salad, providing the exact measurements, detailed instructions, and nutritional information. Whether you’re following the WW program, a Keto lifestyle, or simply want to enjoy a refreshing and delicious salad, this recipe will suit all your needs.

Ingredients for WW Apple Salad with Honeycrisp Apples, Celery, Grapes, Pecans, and Dried Cranberries
The key to making this WW Apple Salad both tasty and nutritious is the careful selection of fresh ingredients. Each component adds its own unique texture, flavor, and nutritional value, resulting in a delightful mix of sweetness, crunch, and tang.

For the Salad:
2 medium Honeycrisp apples (or any other variety you prefer) – Honeycrisp apples are known for their crisp texture and perfect balance of sweetness and tartness. This variety of apple is ideal for a fresh salad, providing a refreshing crunch and natural sweetness.
2 stalks celery, finely chopped – Celery adds a refreshing, crunchy texture and is low in calories, which makes it the perfect low-carb ingredient. It’s also packed with fiber and antioxidants.
1 cup red or green grapes, halved – Grapes are naturally sweet, which complements the apples and dried cranberries in this salad, adding a burst of juiciness.
1/2 cup pecans, roughly chopped – Pecans provide healthy fats, fiber, and protein, making them a great addition to balance the sweetness of the fruit and offer some crunch.
1/4 cup dried cranberries, unsweetened or lightly sweetened – Dried cranberries provide a chewy texture and a pop of color, while also contributing some natural sweetness and antioxidants.
1/4 cup crumbled feta cheese (optional) – Feta cheese adds a salty, tangy flavor that enhances the sweetness of the fruit, though you can omit it if you’re looking for a dairy-free version.
For the Dressing:
1/4 cup plain Greek yogurt – The creamy base of this dressing, Greek yogurt, is rich in protein and provides a tangy, smooth texture. For a lighter version, you can substitute it with non-fat yogurt.
1 tablespoon honey or maple syrup – A touch of honey or maple syrup adds a natural sweetness to balance the tartness of the apples and cranberries.
1 tablespoon apple cider vinegar – Apple cider vinegar is a great addition to the dressing for a tangy kick that balances out the sweetness of the honey and fruits.
1 tablespoon fresh lemon juice – Lemon juice adds a fresh and zesty flavor that brightens up the dressing and helps tie all the flavors together.
1 teaspoon Dijon mustard – Adds a mild kick and depth of flavor to the dressing, perfectly complementing the sweetness and creaminess.
Salt and pepper, to taste – Season the dressing to taste with salt and black pepper to enhance the overall flavor.
1 teaspoon olive oil (optional) – For a little extra creaminess and smooth texture, you can add a small amount of olive oil to the dressing.

Step-by-Step Instructions
Now that we’ve gathered all the ingredients for the WW Apple Salad, let’s walk through the process of making this delicious, healthy dish. The steps are simple and easy to follow, and the salad can be prepared in about 15-20 minutes. Let’s get started:

Step 1: Prepare the Ingredients
Start by prepping all your ingredients before assembling the salad. This ensures everything is ready to go when you’re ready to toss everything together.

Chop the apples: Core and slice the Honeycrisp apples into bite-sized pieces. You can choose to leave the skin on for added fiber, or peel them if you prefer a smoother texture. To prevent the apples from browning, you can toss them in a small amount of lemon juice or apple cider vinegar.
Chop the celery: Wash and chop the celery stalks into small pieces. Celery adds a wonderful crunch and is low in calories, so it’s a perfect base for the salad.
Prepare the grapes: Wash the grapes thoroughly, then slice them in half. Grapes add a sweet burst of flavor, so be sure to evenly distribute them throughout the salad.
Chop the pecans: Roughly chop the pecans. If you prefer, you can toast them for an added flavor boost, though this is optional.
Prepare the cranberries: If you’re using dried cranberries, make sure they’re unsweetened or lightly sweetened to keep the carb count low. If the cranberries are too sticky, you can lightly coat them with a dusting of cornstarch or arrowroot powder to keep them from clumping together.
Crumbled feta: If using, crumble the feta cheese into small pieces and set aside. It will be sprinkled on top at the end.
Step 2: Make the Dressing
While the salad ingredients are being prepped, make the creamy dressing.

In a small bowl, combine the Greek yogurt, honey, apple cider vinegar, lemon juice, and Dijon mustard. Whisk them together until smooth and well combined.
Taste the dressing and adjust the seasoning. Add salt and pepper as needed to enhance the flavors. If you prefer a slightly thinner dressing, you can add a small amount of water or additional lemon juice.
Step 3: Assemble the Salad
Once all the ingredients are ready, it’s time to assemble the salad.

In a large mixing bowl, add the prepared Honeycrisp apples, celery, grapes, pecans, and dried cranberries.
Pour the dressing over the salad and toss gently to combine. Be sure that each piece of fruit and vegetable is coated in the creamy dressing.
If using, sprinkle the crumbled feta cheese over the top and toss again lightly.
Step 4: Serve and Enjoy
Serve the salad immediately or refrigerate it for later use. This WW Apple Salad is a perfect side dish for grilled chicken or as a standalone meal. It’s perfect for meal prepping and can last for up to 2-3 days when stored in an airtight container in the fridge.

Tips for Making the Best WW Apple Salad
Use fresh ingredients: The key to a flavorful salad is using the freshest ingredients you can find, especially when it comes to the apples and grapes. Honeycrisp apples are sweet and crisp, which makes them ideal for this salad.
Dressing options: If you prefer a dairy-free version of this salad, you can swap the Greek yogurt for a plant-based yogurt (such as coconut or almond milk yogurt). Additionally, you can opt for agave syrup or stevia as a substitute for honey if you’re avoiding sugar.
Make it a meal: To turn this side salad into a more substantial meal, consider adding some grilled chicken, shrimp, or a scoop of your favorite protein. It will help balance out the macronutrients and keep you full for longer.
Keep it crunchy: If you plan to make the salad ahead of time, it’s a good idea to keep the dressing separate until just before serving to ensure the fruits and vegetables stay crisp.
Add extra texture: If you’re looking for additional crunch, try adding some chopped almonds, walnuts, or sunflower seeds for a boost of healthy fats.
Nutritional Breakdown
This WW Apple Salad is not only delicious but also a healthy choice, providing a good balance of vitamins, antioxidants, and fiber with low SmartPoints. Here’s the nutritional breakdown per serving:

Per Serving (1/4 of the recipe):
Calories: 140 kcal
Protein: 2g
Fat: 9g
Carbohydrates: 17g
Fiber: 3g
Net Carbs: 14g
Sugar: 12g
Sodium: 90mg
SmartPoints Breakdown (Weight Watchers):
Blue Plan: 4 SmartPoints per serving
Green Plan: 5 SmartPoints per serving
Purple Plan: 4 SmartPoints per serving
Conclusion
This WW Apple Salad is an ideal dish for anyone following the Weight Watchers program or anyone simply looking for a nutritious, low-carb salad option. It’s packed with fresh fruits, vegetables, healthy fats, and a creamy dressing that ties everything together in a delightful way. Whether served as a side dish or enjoyed as a standalone meal, this salad will keep you satisfied and on track with your dietary goals.

Enjoy it as a refreshing snack, a light lunch, or a side at your next gathering—this salad is sure to become a favorite in your meal prep rotation!

Sugar-Free Apple Cocoa Cake

by

Just Apples & Cocoa!

If you’ve been searching for a guilt-free dessert that’s naturally sweet, rich in flavor, and supports your health goals, this recipe is a game-changer. With only a few wholesome ingredients — apples, eggs, and cocoa — you can make a moist, chocolaty cake without a single grain of sugar. Perfect for breakfast, snacks, or dessert!

Ingredients

  • 4 medium sweet apples (Fuji, Honeycrisp, Gala) – naturally sweet and juicy.

  • 4 large eggs – for structure and protein.

  • 5 tablespoons unsweetened cocoa powder – deep chocolate flavor without sugar.

  • 1 teaspoon baking powder – for a light rise.

  • Olive oil – for greasing the baking mold.

Instructions

  1. Prepare the apples
    Wash, peel, and core the apples. Cut them into chunks and blend into a smooth purée.

  2. Make the batter
    In a large mixing bowl, combine the apple purée, eggs, cocoa powder, and baking powder. Whisk or blend until the mixture is lump-free and silky.

  3. Get the pan ready
    Lightly grease a baking pan with olive oil. Pour in the batter and smooth the top.

  4. Bake
    Preheat the oven to 180°C (350°F). Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

  5. Cool & enjoy
    Let the cake cool completely before slicing. Serve plain, or with a sprinkle of extra cocoa powder.

Why it’s great for weight loss

This cake is naturally sweet from apples, high in fiber, rich in protein, and low in calories. Cocoa adds flavor and antioxidants without sugar.

See also  Healthy 5-Minute Breakfast Recipe: Oatmeal with Apples and Bananas

 Q&A

Q: Can I use green apples?
A: Yes, but they’re tart — the cake will be less sweet.

Q: How long does it keep?
A: Store in an airtight container in the fridge for up to 4 days, or freeze for 1 month.

Q: Can I make it vegan?
A: Replace each egg with 1 tbsp ground flaxseed + 3 tbsp water.

Q: Is it sweet like regular cake?
A: No, it’s mildly sweet — think of it as a healthy chocolate loaf.

Keto Chicken Parmesan Cups

by

Keto Chicken Parmesan Cups are a keto dish and they also contain of low no of carbs. This dish is very flavorful and tasty, so everyone will enjoy it whether they are on a diet or not. This dish is made with a combination of mozzarella and parmesan cheese, keto marinara sauce, egg, almond flour, and seasoned with Italian seasoning, black pepper & salt. We can serve this as a side salad, zucchini noodles, or solo. This dish has lots of protein and healthy fats, so it is good to have this dish in a keto diet. These cups contain 3g net carbs so we can easily serve this dish on a keto diet. This dish stores well, so we would prepare this in advance. We can easily customize these cups and add the favorite cheese, sauce, and herbs for a different flavor profile.

 

STATS:

  • Cook time: 20 mints.
  • Total time: 35 mints.
  • Serving size: 2 cups
  • Calories: 220 kcal
  • Cuisine: Italian-American
  • Prep time: 15 mints.
  • Course: Appetizer
  • Diet: Keto, Low-Carb
  • Servings: 6

EQUIPMENT:

  • Muffin tin
  • Mixing bowls
  • Spoon or scoop
  • Grater
  • Oven

INGREDIENTS:

  • 2 cups of chicken
  • 1 cup mozzarella cheese
  • ½ cup Parmesan cheese
  • ½ cup marinara sauce
  • 1 egg
  • ¼ cup almond flour
  • 1 tsp. Italian seasoning
  • Salt and pepper
  • Fresh basil

INGREDIENT NOTES:

CHICKEN:

  • We have to utilize the cooked and shredded chicken to prepare these cups to save time.

PARMESAN CHEESE:

  • We utilize the parmesan cheese to salt the sharp and savory taste in this bake.

EGGS:

  • Eggs help bind the ingredients and they help to hold the chicken mix together.

KETO MARINARA SAUCE:

  • We have to utilize the keto-friendly marinara sauce to prepare these cups without the additional carbs.

MOZZARELLA CHEESE:

  • This cheese should be made with full-fat milk and it should be fresh when you make these cups.

ALMOND FLOUR:

  • It is low-carb flour, and it is utilized to provide the structure.

ITALIAN SEASONING:

  • It is included in these parmesan cups to provide the taste in these cups.

SALT & PEPPER:

  • It is used to provide the flavor in this dish.

BASIL LEAVES:

  • It is used to garnish the dish for the burst of color.

 

INSTRUCTIONS:

  1. We can pre-heat the oven to three-seventy-five degrees F.
  2. Then we can apply the oil in a muffin tin and place the cups.
  3. Take a big dish and add the chicken, egg, almond flour, Parmesan, Italian seasoning, salt, & black pepper.
  4. We can add the chicken mixture, press properly, and form a well in the middle.
  5. Then we can add one spoonful of keto marinara sauce in every cup and then sprinkle mozzarella cheese.
  6. Bake these cups for eighteen to twenty minutes.
  7. We can slightly cool these cups, garnish with the basil, and serve warm.

SERVING SUGGESTIONS:

  • Serve these parmesan cups with a fresh salad with balsamic vinaigrette.
  • We can pair these cups with roasted zucchini or asparagus.
  • You can dip these cups in additional marinara sauce or garlic aioli
  • We can also serve these parmesan cups with zoodles for whole dinner.
  • You can also give these cups in the school lunchbox.
  • We can also add a full spoonful of pesto sauce for additional flavor.

TIPS:

  • We would utilize the silicone muffin cups to remove the cups easily.
  • You would also prepare these cups in double the amount for meal prep purposes.
  • We would also sprinkle some chili flakes for the additional spice.
  • We would also add some turkey or beef in place of chicken to make it more flavorful.

STORAGE INFORMATION:

FRIDGE:

  • Put these cups in the sealed box and preserve them for around four days.

FREEZER:

  • We can place these cups in a bag and preserve them for two months.

FAQs:

Can I use a can of chicken to prepare these cups?

  • We will use the can of chicken to prepare these cups, but we have to drain and shred the chicken.

Are these Parmesan cups gluten-free?

  • These parmesan cups are gluten-free, but check the label of keto marinara and seasoning to ensure they are gluten-free also.

Can I make these parmesan cups before the time?

  • We can easily prepare and store these parmesan cups in advance and utilize them when required.

Is there any alternative to almond flour?

  • We would utilize the keto bread crumbs, or coconut flour, in place of almond flour to provide the structure in these cups.

 

NUTRITIONAL INFORMATION:

Fiber: 1g
Net Carbs: 3g
Protein: 22g
Calories: 220 kcal
Fat: 13g
Calcium: 180mg
Iron: 1.2mg
Vitamin A: 450 IU
Total carbs: 4g
Sodium: 430mg
Potassium: 300mg

Keto Grilled Chicken & Broccoli Bowl

by

This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce is a flavorful dish of American cuisine. This dish contains proteins and fat, and it is also low in carbs, so this dish is good for the keto diet, and it also satisfies the hunger for dinner. This saucy chicken and broccoli bowl is prepared quickly in only thirty minutes, so it is easy to prepare for busy weeknights. This saucy chicken and broccoli bowl is perfect to have for those with a gluten allergy or on a low-carb or high-protein diet. This Keto Grilled Chicken & Broccoli Bowl with creamy garlic sauce goes well along with salad, bacon, or keto rice.

STATS:

  • Total time: 30 mints.
  • Cuisine: American
  • Calories: 450 kcal
  • Course: Dinner
  • Diet: Low carb & Keto
  • Time of preparation: Ten (10) mints.
  • Serving size: 1 bowl
  • Cook time: 20 mints.
  • Servings: 4

EQUIPMENT:

  • Grill
  • Saucepan
  • Mixing bowl
  • Whisk
  • Tongs
  • Cutting board
  • Knife

INGREDIENTS:

CHICKEN BOWL:

  • 1.5 lbs. chicken breasts (no bone & skin)
  • Black pepper
  • Four cups florets of broccoli
  • Two tablespoon olive oil
  • Salt
  • One teaspoon smoked paprika
  • ½ tsp. garlic powder

GARLIC SAUCE:

  • 2 tbsp. butter
  • 3 cloves of garlic
  • 1 cup heavy cream
  • ½ cup Parmesan cheese
  • Salt and pepper
  • Nutmeg

INGREDIENT NOTES:

CHICKEN:

  • We have to use boneless and skinless chicken breast or thigh fillet to prepare this dish.

BROCCOLI:

  • It is best to use fresh broccoli florets to prepare this dish for the nice taste, but we can also use frozen florets if required.

OLIVE OIL:

  • It is used to season the chicken and to prepare the dish, and it also helps to add healthy fats to the dish.

BUTTER:

  • Butter is used to form the base of the creamy sauce, and it should be unsalted so we can include the salt as we like.

GARLIC:

  • We use fresh garlic to add a fresh aroma to the dish, and it also increases the depth of the sauce.

HEAVY CREAM:

  • It is used to form the creamy texture of the sauce or to utilize coconut cream for the dairy-free version of this dish.

PARMESAN CHEESE:

  • We have to use the parmesan cheese to provide a strong and classic taste in the sauce.

SALT & PEPPER:

  • This is used to season the dish to make the tasty dish.

NUTMEG:

  • It is used to add slight warmth to the sauce.

 

INSTRUCTIONS:

  1. We have to warm up the grill before time on moderate settings.
  2. Then we can apply paprika, olive oil, black pepper, salt, and garlic seasoning on the chicken fillet.
  3. We can grill the chicken 5–7 minutes on each side or until its temperature reaches 165 degrees F, and then slice the chicken after some time.
  4. We can grill broccoli for around 5–6 minutes until tender & crisp.
  5. Then we can liquefy the butter in a pan and add garlic to toss for two minutes.
  6. We can add cream and simmer till the sauce gets thick.
  7. Then we can add parmesan cheese along with black pepper, nutmeg, and salt, and mix the cheese.
  8. We can add the broccoli and chicken slices to 4 bowls and drizzle the garlic sauce into the bowls.
  9. Decorate the Grilled Chicken & Broccoli Bowl with parsley and serve.

SERVING SUGGESTIONS:

  • We can include cauliflower rice for the additional fiber content.
  • You can also add some bacon crumble for the additional crunch.
  • These bowls greatly pairs with vinaigrette or green salad.
  • You can also include avocado slices for the additional healthy fats.
  • We can sprinkle red pepper flakes to make the spicy dish.
  • Serve this bowl with keto breadsticks.

TIPS:

  • We can also infuse the chicken for thirty minutes to prepare the tastier chicken.
  • You don’t have to overcook the broccoli, and keep it slightly crisp.
  • We would also utilize the meat thermometer so that the chicken would not get overcooked.
  • You can also add some broth to thin the consistency of this sauce.
  • We can add fresh herbs like basil or thyme to the sauce for different flavors.

STORAGE INFORMATION:

FRIDGE:

  • Put this dish in a sealed box and store it for four days, and store the sauce in a different container for good consistency.

FREEZER:

  • Put the chicken and sauce in different boxes and preserve the dish for two months, but the sauce’s texture might change.

FAQs:

Can you make this dish with rotisserie chicken?

  • We can easily make this dish with rotisserie chicken to save time and to add flavor.

Is this dish dairy-free?

  • This dish is not dairy-free as it contains heavy cream and cheese, but we can use coconut cream and dairy-free cheese or nutritional yeast to prepare a dairy-free dish.

 

NUTRITIONAL INFORMATION:

Total Carbs: 8g
Fiber: 2g
Protein: 40g
Calories: 450 kcal
Fat: 30g
Sodium: 480mg
Potassium: 750mg
Calcium: 180mg
Iron: 1.5mg
Vitamin A: 900 IU
Net Carbs: 6g
Serving Size: 1 bowl

Two Ingredient Cupcakes

by
Ingredients
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1 1/2 tsp baking powder
– 1/2 tsp salt
– 1/2 cup vegetable oil
– 1/2 cup milk
– 2 large eggs
– 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a bowl, whisk together the flour, sugar, baking powder, and salt.
In another bowl, combine the vegetable oil, milk, eggs, and vanilla extract. Mix until smooth.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
Fill each cupcake liner about 2/3 full with batter.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for a few minutes, then transfer to a wire rack to cool completely.
Enjoy your budget-friendly vanilla cupcakes!

2 Point Frozen Chocolate Peanut Butter Bark

by
2 weight watchers points
Frozen chocolate peanut butter bark
Ingredients
Banana
2 large cut into 1/2-inch-thick slices
Powdered peanut butter
¾ cup s
Lily’s Dark chocolate baking chips
3 oz or similar product
Flaky salt
¼ tsp
Instructions
Line a sheet pan with foil or parchment paper. Arrange the banana slices on the pan to form a rectangle (about 8 x 5 inches). Cover the banana slices with a sheet of parchment paper; press the slices using the bottom of a glass or a dry measuring cup so that they flatten and touch each other. Carefully peel off the top sheet of parchment.
In a small bowl, stir together the powdered peanut butter and 7 to 8 tablespoons of water until smooth; spread the peanut butter over the bananas.
In a small microwave-safe bowl, microwave the chocolate chips on High until melted and smooth, about 1 minute, stopping to stir every 20 seconds. Drizzle the chocolate evenly over the peanut butter and gently spread to cover. Sprinkle evenly with the salt. Freeze until fully firm, at least 1 hour. Cut or break into 8 pieces.
Serving size: 1 piece

Keto Spinach Cheese Melt Recipe

by

The Keto Spinach Cheese Melt is a classic, delicious Mediterranean. It features a combination of feta cheese, spinach, mozzarella cheese, cream cheese, or parmesan cheese, along with garlic and oregano, which helps in making the aromatic dish. You would effortlessly cook this dish if you happened to be a vegetarian or you have a gluten allergy. We can also have this dish along with flatbread and fresh veggies, and with some grilled protein like chicken or beef. This dish stores well, so we can easily prepare it in time and use it when required. We would also utilize plant-based cream cheese and dairy-free cheese to prepare the non-dairy Keto Spinach Cheese Melt.

STATS:

  • Calories: 310 kcal
  • Prep time: 10 mints.
  • Serving size: 1 portion
  • Cook time: 15 mints.
  • Cuisine: Mediterranean
  • Total time: 25 mints.
  • Course: Main dish
  • Diet: Keto
  • Serving: 4

EQUIPMENT:

  • Skillet
  • Mixing bowl
  • Spatula
  • Oven
  • Knife
  • Cutting board

INGREDIENTS:

  • 2 cups fresh spinach
  • ½ cup feta cheese
  • Half cup mozzarella cheese
  • 2 tbsp. olive oil
  • 2 garlic cloves
  • ½ tsp. dried oregano
  • One-fourth cup Parmesan cheese
  • Salt
  • Two tbsp. cream cheese
  • Sun-dried tomatoes or olives
  • Black pepper

INGREDIENT NOTES:

SPINACH:

  • We would make use of the fresh spinach to make this dish for the best taste, but we would also consume freezed spinach for this purpose.

FETA CHEESE:

  • Feta cheese is used to prepare this dish, and it adds the tangy and salty flavors to the dish, and it also complements spinach in a good way.

MOZZARELLA CHEESE:

  • This cheese is used to create the melty texture because it melts well.

PARMESAN CHEESE:

  • We use the parmesan cheese to add the sharp, salty, and nutty flavor to the dish.

CREAM CHEESE:

  • We have to use full-fat cream cheese, which should be soft and help to create the creamy dish.

OLIVE OIL:

  • It is used to prepare the dish, and it also helps to boost the Mediterranean taste in the dish.

GARLIC:

  • It is used to make the dish aromatic, and it also provides a savory warmth in the dish.

DRIED OREGANO:

  • Oregano is a Mediterranean herb used to add its flavor and also provides an earthy flavor in the dish.

SALT & PEPPER:

  • It is used to season the dish and add taste.

INSTRUCTIONS:

  1. We can warm up the oil on a moderate flame.
  2. After that we would include garlic and toss the garlic.
  3. Now we can add spinach and sauté to wilt spinach.
  4. We can sprinkle salt, oregano, & pepper powder to season the dish.
  5. Then we can place the pan on the surface and add the cream cheese and mix to melt.
  6. We can add feta and half the quantity of mozzarella cheese to the pan.
  7. Then we can add the mixture to the oven dish and sprinkle the remaining Parmesan & mozzarella cheese on it.
  8. We can broil the dish for 2 to 4 minutes to melt down cheese.
  9. Now we can cool down the dish slightly; garnish with olives and sundried tomatoes and serve warm.

SERVING SUGGESTIONS:

  • Have this dish with almond flour crackers or keto pita.
  • We can pair this dish with a Greek salad for a filling dinner.
  • You would also stuff this as a filing in lettuce wraps.
  • We can also add this with grilled chicken or fish.
  • You could have this spinach cheese melt as a warm dip with vegetable sticks.
  • We can also put this dish on the flat bread and roll it to create a delicious wrap.

TIPS:

  • We have to drain frozen spinach well to prevent the melted form from getting soggy.
  • You have to keep an eye on the broiling process to avoid the cheese from getting burned.
  • We would include some pepper flakes so that dish will get some spice.
  • You can make this dish in double the amount for meal prep purposes.

STORAGE INFORMATION:

FRIDGE:

  • Put the dish in a close container and stock it for 4 days.

FREEZER:

  • We can create the portions and store the dish for more than two months.

FAQs:

Can I prepare the dairy-free spinach melt?

  • We can make the spinach melt dairy-free, and for this purpose, we have to use dairy-free cheese and plant-based cream cheese.

Will we include some protein in the dish?

  • We can include some chicken, beef, or lamb in this dish for the protein source.

Can we include kale in this dish?

  • We can include kale in this dish with or without spinach; it doesn’t affect the flavor.

NUTRITIONAL INFORMATION

Caloric content: 310 calories
Serving size: ¼ of recipe
Overall carbs: 6g
Sodium: 570mg
Fiber: 1g
Potassium: 370mg
Net Carbs: 5g
Calcium: 280mg
Protein: 13g
Iron: 2mg
Fat: 26g
Vitamin A: 4100 IU

Heavenly Whipped Dessert Recipe

by

The key to this delightful dessert lies in its simple, wholesome ingredients. Fat-free whipped topping forms the base, providing a light and airy texture. Unsweetened cocoa powder adds a rich chocolate flavor without the extra calories, while powdered peanut butter (optional) gives a subtle nutty taste. Stevia or another zero-calorie sweetener rounds out the ingredients, allowing you to customize the sweetness to your liking.

Step-by-Step Preparation

  1. Gathering Your Ingredients: Start by ensuring you have all the ingredients ready and measured. This preparation step is crucial for a smooth cooking process.
  2. Chilling the Mixing Bowl: Place your mixing bowl in the refrigerator for about 15 minutes before you start. A chilled bowl helps keep the whipped topping at the right consistency.
  3. Measuring the Whipped Topping: Use a measuring cup to scoop out 1 cup of fat-free whipped topping, ensuring you level off the top for accuracy.
  4. Sifting Cocoa Powder: Sift 1 tablespoon of unsweetened cocoa powder to remove any lumps, ensuring a smooth texture.
  5. Folding the Ingredients: Gently fold the cocoa powder into the whipped topping, maintaining a light hand to preserve the airy consistency.
  6. Adding Powdered Peanut Butter: If desired, add 1 tablespoon of powdered peanut butter, folding it into the mixture with the same gentle technique.
  7. Sweetening the Mixture: Gradually add Stevia or your preferred sweetener, adjusting to taste. Start with a small amount and increase as needed.
  8. Transferring to Serving Bowls: Transfer the mixture to individual dessert cups or a larger serving bowl for easier serving.
  9. Chilling the Dessert: Cover the dessert with plastic wrap and chill for at least 30 minutes to enhance the flavors and texture.

Nutrition Information

Each serving of this Heavenly Whipped Dessert contains approximately:

  • Calories: 40
  • Total Fat: 1g
  • Saturated Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 45mg
  • Total Carbohydrates: 7g
  • Dietary Fiber: 2g
  • Sugars: 2g
  • Protein: 2g

Tips for Success

  1. Use Quality Ingredients: Opt for high-quality fat-free whipped