8 points, 7sp or 6pp/serving (same on freestyle 7sp) 7SP on blue, green or purple
PREP TIME20 mins
COOK TIME50 mins
TOTAL TIME1 hr 10 mins
COURSEMain meals
SERVINGS6
INGREDIENTS
1 lb cooked extra lean ground beef
1 7.5 oz package pillsbury biscuits (10 biscuits to the pack, the ones In the 4 value pack, if you can’t find that size you can buy the bigger size and weigh it out)
1 package Taco seasoning, 30g
1 1/3 cup salsa
2 cup diced peppers I used red, orange and yellow
1 cup diced onion I used red onion
1 cup reduced fat shredded cheese I use a 3 cheese blend
Green onion
Fat free sour cream for topping optional
INSTRUCTIONS
Cook the ground beef in a pan on the stove, add the taco seasoning and simmer for a few minutes.
Preheat oven to 350F, spray a 9×13 casserole dish and set aside.
Mix the ground beef and salsa together in a bowl.
Cut up the peppers & onion, and then cut the biscuits into 6 pieces each.
Place half of the biscuit pieces in the bottom of the casserole dish, top with half of the meat mixture, half of the peppers and onions and half of the cheese. Repeat layers and finish with the chopped green onion on top.
Loosely cover with foil and bake in oven for 35 minutes, remove foil and continue baking for 15 minutes.Let cool for 5 minutes then cut into 6 servings. 8 personal points per serving, 7sp or 6 points plus. Top with a spoon of fat free sour cream (optional)
Juicy chicken thighs, sweet pineapple, and colorful bell peppers roasted together in a tangy-sweet soy glaze — a quick, vibrant weeknight dinner made on one pan.
Fresh pineapple chunks (2 cups) – or canned, drained
Red bell pepper (1), sliced into strips
Yellow bell pepper (1), sliced into strips
Small red onion (1), cut into wedges
Low-sodium soy sauce (2 tbsp)
Honey (2 tbsp)
Rice vinegar (1 tbsp)
Freshly grated ginger (1 tsp) – or ½ tsp ground
Garlic (2 cloves), minced
Fresh cilantro or green onions (2 tbsp), chopped, for garnish
Lime wedges, for serving
Instructions
Prep the oven & pan – Preheat to 425°F (220°C). Line a large rimmed sheet pan with foil or parchment.
Season chicken – In a bowl, toss chicken thighs with salt, pepper, garlic powder, and olive oil. Spread in the center of the sheet pan.
Make the glaze & coat veggies – In the same bowl, whisk soy sauce, honey, rice vinegar, ginger, and garlic. Add pineapple, bell peppers, and onion; toss to coat.
Arrange & drizzle – Spread veggies and pineapple around the chicken on the pan. Drizzle any remaining glaze over the top.
Roast – Bake for 20–25 minutes, until chicken reaches 165°F (74°C) internally and veggies are tender.
Optional char – For extra caramelization, broil on high for 2–3 minutes, watching carefully.
Garnish & serve – Sprinkle with cilantro or green onions. Serve with lime wedges.
Quick Notes & Pro Tips
Marinate ahead: Let chicken sit in the sauce for 30 minutes (up to 2 hours) for deeper flavor.
Fresh vs canned pineapple: Fresh provides a brighter flavor and natural enzymes; canned works well if well-drained.
Spice it up: Add red pepper flakes or Sriracha to the glaze.
Cleanup tip: Use a rimmed sheet pan to prevent drips.
Why You’ll Love It
This sheet pan meal is colorful, fresh, and bold in flavor with minimal cleanup. It’s perfect for a weeknight dinner, yet beautiful enough for entertaining.
Step-by-Step Cooking Guide
Seasoning the Chicken
Toss thighs with olive oil and simple spices — this ensures even browning and juicy meat.
Making the Glaze
A blend of soy, honey, rice vinegar, ginger, and garlic creates a sweet-savory coating for the pineapple and veggies.
Roasting to Perfection
Bake until chicken is cooked through and veggies are caramelized.
Tip: Broiling at the end adds a charred, restaurant-style finish.
Ingredient Details & Substitutions
Chicken: Swap thighs for breasts (reduce bake time to 18–20 minutes).
Soy sauce: Use tamari or coconut aminos for a gluten-free version.
Vegetables: Try adding zucchini or snap peas for extra crunch.
Sweetener: Maple syrup works in place of honey.
Variations & Serving Suggestions
Make it spicy: Add chili flakes, cayenne, or diced jalapeños.
Serve it over: Steamed jasmine rice, quinoa, or cauliflower rice for a low-carb option.
Turn it into wraps: Slice the chicken and veggies and stuff into tortillas with a drizzle of the pan sauce.
Storage & Make-Ahead
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Freeze cooked chicken and veggies for up to 1 month. Thaw in the fridge before reheating.
Reheating: Warm in a 350°F oven or skillet over medium heat to keep the chicken juicy.
FAQs
Q: Can I use chicken breasts instead of thighs? A: Yes — reduce the cooking time by a few minutes and check for doneness early.
Q: How can I make this vegetarian? A: Replace chicken with firm tofu or chickpeas for a plant-based sheet pan meal.
Q: Can I prep it ahead? A: Yes — chop veggies and marinate chicken up to 24 hours ahead for a faster assembly.
Personal Note
This recipe was inspired by my love for sweet-and-savory stir-fries but simplified for a single sheet pan. It’s a vibrant, hands-off dinner that delivers big flavor with little effort.
Your turn! Tried this Sheet Pan Pineapple Chicken? Leave a comment or tag me on social media — I’d love to see how you serve it!
Would you like me to add a “meal prep version” (pre-portioned bowls with rice or quinoa for lunches)? Or make it a “grilled version” for summer cooking?
A warm, creamy, and cheesy dip layered with seasoned beef, beans, salsa, and melty cheese — perfect for game days, parties, or an easy weeknight snack!
Prep Time: 15 minutes Cook Time: 25 minutes Total Time: ~40 minutes Servings: 8–10 Dietary:Gluten-Free (when served with GF chips), Make-Ahead Friendly
Ingredients
Ground beef – or use turkey sausage for a lighter option
Taco seasoning – one packet (or homemade)
Water – to help the seasoning blend
Refried beans – one can (vegetarian works too)
Cream cheese – softened for smooth mixing
Sour cream – for tang and creaminess
Salsa – chunky style preferred
Garlic powder – for extra flavor
Shredded Mexican cheese blend – cheddar, Monterey Jack, or a combo
Chopped green onions or jalapeños – for garnish
Tortilla chips – for serving
Instructions
Preheat oven – Set to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the meat – Brown ground beef (or sausage) in a skillet over medium heat. Drain fat, add taco seasoning + water, and simmer for 2–3 minutes.
Make the creamy base – In a large bowl, mix softened cream cheese, sour cream, refried beans, salsa, and garlic powder until smooth.
Combine – Fold the cooked meat into the bean-cheese mixture.
Assemble – Spread evenly into the prepared dish. Top with shredded cheese.
Bake – Bake uncovered for 20–25 minutes, until bubbly and slightly golden.
Serve – Garnish with green onions or jalapeños. Serve warm with tortilla chips, veggies, or pita chips.
Quick Notes & Pro Tips
Cream cheese tip: Fully soften before mixing for a lump-free base.
Make-ahead: Assemble up to 24 hours ahead; refrigerate, then bake before serving.
Slow cooker method: Combine ingredients (minus toppings) and heat on LOW for 2–3 hours.
Adjust spice: Use mild or spicy salsa and add jalapeños or hot sauce for a kick.
Why You’ll Love It
This dip is hearty enough to double as a burrito filling and crowd-pleasing enough to disappear fast at parties. It’s a creamy, cheesy, taco-inspired dish with customizable heat levels and plenty of texture.
Step-by-Step Cooking Guide
Seasoning & Meat
Brown beef or sausage, season with taco mix, and simmer to enhance flavor.
Tip: Drain excess fat well to avoid a greasy dip.
Mixing the Base
Blend softened cream cheese, sour cream, beans, salsa, and garlic.
Tip: Use a hand mixer for a super smooth, creamy consistency.
Assembling & Baking
Spread in the dish, top with shredded cheese, and bake until bubbly.
Troubleshooting: If the top cheese browns too quickly, cover loosely with foil for the last 5 minutes.
Ingredient Details & Substitutions
Meat: Swap ground beef with turkey, chorizo, or plant-based crumbles.
Beans: Replace refried beans with black beans or pinto beans for texture.
Cheese: Use pepper jack for a spicier kick or extra cheddar for more tang.
Salsa: Try corn salsa or verde salsa for a flavor twist.
Variations & Serving Suggestions
Party version: Make mini individual dips in ramekins for easy serving.
Buffet style: Keep warm in a slow cooker during parties.
Repurpose it: Use leftovers as a burrito, quesadilla, or nacho topping.
Storage & Make-Ahead
Refrigeration: Store leftovers in an airtight container for up to 4 days.
Freezing: Not ideal (dairy may separate), but works for up to 1 month if tightly wrapped.
Reheating: Warm in the oven at 325°F until heated through or microwave in short bursts.
FAQs
Q: Can I make this vegetarian? A: Yes — replace the meat with black beans, lentils, or plant-based crumbles.
Q: Can I use homemade taco seasoning? A: Definitely. Mix 1 tbsp chili powder, 1 tsp paprika, ½ tsp cumin, ½ tsp garlic powder, ½ tsp onion powder, ½ tsp oregano, and a pinch of cayenne.
Q: Can I make this spicier? A: Use hot salsa, add diced jalapeños, or sprinkle with crushed red pepper.
Personal Note
This recipe came together for a last-minute game-day snack — and it’s been a go-to for parties ever since. It’s hearty, versatile, and the kind of dip everyone hovers over until it’s gone.
Your turn! If you try this Cheesy Taco Bean Dip, leave a comment or tag me on social media — I’d love to see your version!
Would you like me to add a quick “homemade taco seasoning” recipe card for readers who want to skip the packet? Also, should I make a “party platter version” (baked in a cast-iron or served in a skillet for presentation)?
Cheesy, crispy, and loaded with flavor – this stromboli combines creamy ranch, smoky bacon, juicy chicken, and melty mozzarella all wrapped in golden pizza dough.
Pizza dough (store-bought or homemade) – for a crispy, chewy crust
Ranch dressing – creamy, tangy base
Mozzarella cheese – shredded for melty goodness
Cooked bacon – crumbled for salty crunch
Cooked chicken – diced (rotisserie chicken works perfectly)
Red onion – thinly sliced (mild bite, optional to sauté)
Fresh parsley – chopped for garnish (optional)
Egg – beaten, for brushing over the crust
Instructions
Prep the dough
Preheat oven to 375°F (190°C).
Lightly flour a surface and roll out pizza dough into a large rectangle.
Tip: Let the dough rest at room temp for 10–15 minutes to make rolling easier.
Build the filling
Spread ranch dressing evenly, leaving a border around the edges.
Layer on mozzarella, bacon, chicken, and red onion.
Roll it up
Starting from one long side, roll tightly like a jelly roll.
Pinch the seams and ends to seal. Place seam-side down on a parchment-lined baking sheet.
Finish for baking
Brush with beaten egg for a golden crust.
Use a sharp knife to make shallow slits across the top (to release steam).
Bake
Bake for 25–30 minutes, until golden brown and puffed.
Slice & serve
Cool for 5 minutes to make slicing easier. Garnish with parsley, cut, and enjoy warm!
Quick Notes & Pro Tips
Don’t overstuff: Too much filling makes it hard to roll and may leak.
Seal well: Pinch edges to prevent cheese and ranch from oozing.
Cool before slicing: Let rest for 5 minutes so the filling sets.
Reheating: Oven or air fryer keeps it crispy; skip the microwave if you want crunch.
Why You’ll Love It
This isn’t just dinner – it’s comfort food you can hold in your hands. The ranch gives a tangy twist, bacon adds smokiness, and mozzarella ties it all together in a golden crust. Perfect for weeknight dinners, game-day snacking, or as a party appetizer.
Step-by-Step Cooking Guide
Rolling & Filling
Roll out dough into a rectangle. Spread ranch evenly (don’t overdo it).
Layer chicken, bacon, mozzarella, and onions.
Tip: Keep fillings light near the edges to make sealing easier.
Rolling & Sealing
Roll tightly, jelly-roll style, pinching seams closed.
Transfer carefully to a parchment-lined sheet, seam-side down.
Finishing Touches
Brush with egg for a glossy finish.
Cut shallow slits for steam release.
Baking & Cooling
Bake until puffed and golden.
Troubleshooting: If the crust browns too quickly, tent with foil for the last 10 minutes.
Ingredient Details & Substitutions
Pizza dough: Store-bought saves time, but homemade works for extra flavor.
Chicken: Leftover rotisserie or grilled chicken works best. Swap with turkey for a lighter version.
Cheese: Use cheddar or Monterey Jack for a different twist.
Ranch dressing: Swap for Caesar or garlic cream sauce if preferred.
Veggies: Add spinach, bell peppers, or sautéed mushrooms for more texture.
Variations & Serving Suggestions
Flavor twist: Add jalapeños for heat or swap ranch for Buffalo sauce for a spicy version.
Party-ready: Slice into bite-sized pieces for a fun appetizer.
Pair it: Serve with extra ranch, marinara, or sriracha mayo.
Balance it: Pair with a Caesar or garden salad for a fresh contrast.
Storage & Make-Ahead
Refrigeration: Wrap cooled slices in foil or store in an airtight container for up to 3 days.
Freezing: Wrap unbaked or baked stromboli tightly in plastic wrap + foil. Freeze up to 2 months. Thaw overnight in the fridge if baked before freezing.
Reheating: Oven or air fryer at 375°F for 5–8 minutes keeps the crust crispy.
FAQs
Q: Can I make this ahead of time? A: Yes – assemble, wrap tightly, and refrigerate for up to 24 hours before baking.
Q: Can I use a different cheese? A: Absolutely – cheddar, provolone, or even pepper jack add great flavor.
Q: Can I make it vegetarian? A: Yes – swap chicken and bacon for roasted veggies and a sprinkle of feta or extra cheese.
Personal Note
This recipe was born from my love of game-day snacks and weeknight meals that don’t require utensils. It’s cheesy, hearty, and has that perfect mix of creamy, smoky, and tangy flavors that make everyone ask for seconds.
Your turn! Tried this Chicken Bacon Ranch Stromboli? Drop a comment, rate the recipe, or tag me on social media – I’d love to see your creation!
Do you want me to add a nutrition label (calories, protein, carbs, fat per slice) to make it more like a fully optimized recipe card? Also, should I make a party-sized version (two smaller strombolis) for serving at gatherings?
Flour tortillas filled with beef, pepperoni, and cheese, baked under pizza sauce and melted mozzarella, perfect for family nights.
Ingredients
→ Filling
1 lb lean ground beef
1 cup diced yellow onion
1 medium green bell pepper, diced
3 oz pepperoni, chopped
1 tablespoon chopped garlic
1/3 cup pizza sauce
1 tablespoon Italian seasoning
1 cup ricotta cheese
1 cup shredded mozzarella cheese
1/3 cup crumbled bacon
8 large flour tortillas
→ Topping
2 cups pizza sauce
2 1/2 cups shredded mozzarella cheese
3 oz pepperoni slices
1/4 cup crumbled bacon
Steps
Preheat oven to 375F.
Drop the lean ground beef into a large skillet over medium-high heat. Crumble the ground beef well as it cooks.
Once the ground beef is fully browned, add the diced onions, bell peppers, and chopped pepperoni to the skillet. Stir well and continue cooking until the vegetables have softened.
Add the chopped garlic to the skillet. Stir well and continue cooking for 2 minutes.
Remove the skillet from heat. Add the pizza sauce, Italian seasoning, ricotta cheese, shredded mozzarella, and crumbled bacon to the skillet. Stir until all ingredients are well combined.
Lay out the flour tortillas and scoop some of the ground beef mixture down the center of each tortilla. Roll up the tortillas tightly.
Spray a baking sheet with cooking spray. Place the rolled-up tortillas onto the baking sheet.
Pour the pizza sauce over the rolled-up tortillas. Sprinkle the shredded mozzarella, pepperoni slices, and crumbled bacon on top.
Place the baking sheet in the oven and bake the enchiladas until the cheese is fully melted and just starting to brown around the edges, about 20 to 25 minutes.
Serve warm and enjoy your pizza enchiladas.
Required Tools
Large skillet
Baking sheet
Cooking spray
Allergy Information
Always check each ingredient for allergens, and consult a medical professional if unsure.
Nutritional Information (per serving)
These details are shared for general guidance and don’t replace professional advice.
2 packages of the Mission White Corn Tortillas, super size
1 ( 16 oz. ) can of fat free refried beans
1 (20 oz.) can red enchilada sauce
2 Tbsp diced olives
1 (4 oz.) can green chiles
1 pound 96% ground lean beef or 99% ground turkey
1/2 cup reduced fat shredded cheese ( I use Trader Joe’s lite 3 cheese blend)
1/2 Tbsp taco seasoning
Instructions
Preheat oven to 350 degrees.
Spray a large skillet pan with non stick cooking spray. Cook ground beef over medium heat until meat is no longer pink.
Add taco seasoning and 2 tsp of water and reduce heat to low for 60 seconds. Remove from heat and set aside.
In a large mixing bowl combine, refried beans, green chiles and cooked ground beef. Stir until well combined.
Spray a 13 x 9 baking dish or 2 ( 8 x 8) baking dish with non stick cooking spray.
If you prefer the tortilla crispy, then you will want to first cook tortillas in a skillet, sprayed with non stick cooking spray for 1-2 over medium heat on each side.
Then top each tortilla with 1/4 cup of beef mixture. Roll up and place seam down in prepared baking dish.
IIf you use two (8 x 8 ) baking dishes-you will add 7 enchiladas per dish.
Repeat for all 14 tortillas.
Pour enchilada sauce evenly over enchiladas. Sprinkle cheese evenly over the top of sauce.Add diced olives.
Preheat the oven to 350 F and line a baking sheet with parchment paper.
In a large bowl, add the ripe bananas and mash it with a fork. Add the oats, protein powder, ground cinnamon and the mini chocolate chips. Mix it till it is well combined.
Using a small cookie scoop, form the mixture into approximately 1 inch balls. This should make 20 balls.
Place the balls on the parchment lined baking sheet.
Bake for 15 minutes.
Let it cool and then store it in an air-tight container.
Recipe Notes
On the current WeightWatchers Program (2023) it is 2 points per serving.
Indulging in a delicious frozen treat while sticking to your Weight Watchers plan is made possible with this 0-Point Strawberry Ice Cream. Packed with the natural sweetness of strawberries and tailored to meet Weight Watchers’ zero-point food list, this homemade ice cream is a guilt-free delight that satisfies your dessert cravings without compromising your health goals.
Ingredients:
Gather the following simple ingredients to prepare this delightful 0-Point Strawberry Ice Cream:
2 cups fresh strawberries, hulled and halved
1 cup fat-free Greek yogurt
1 teaspoon vanilla extract
Sweetener to taste (such as Stevia or monk fruit)
Instructions:
Prepare Strawberries:
Begin by thoroughly washing and hulling the fresh strawberries. Cut them into halves, ensuring they are ripe and flavorful.
Freeze Strawberries:
Spread the halved strawberries on a tray lined with parchment paper and freeze them until firm. This step enhances the creaminess of the ice cream and intensifies the strawberry flavor.
Blend Strawberries:
Once the strawberries are frozen, place them in a blender along with fat-free Greek yogurt, vanilla extract, and your chosen sweetener. Blend the ingredients until smooth and creamy.
Adjust Sweetness:
Taste the mixture and adjust the sweetness according to your preference. Add more sweetener if needed, keeping in mind that the sweetness may vary depending on the natural sugars in the strawberries.
Freeze the Mixture:
Transfer the blended mixture into a freezer-safe container, spreading it evenly. Cover the container and place it in the freezer for at least 4-6 hours or until the ice cream reaches a firm consistency.
Serve and Enjoy:
Once the 0-Point Strawberry Ice Cream is fully frozen, scoop it into bowls or cones. Garnish with fresh strawberry slices for an extra burst of flavor. This refreshing treat is perfect for satisfying your sweet tooth on warm days or as a guilt-free dessert option.
Conclusion:
Indulging in a tasty frozen treat is made healthier with the 0-Point Strawberry Ice Cream, specially crafted for Weight Watchers. By using fresh strawberries and fat-free Greek yogurt, this homemade delight offers a satisfying and flavorful dessert option that aligns with your weight management goals. Enjoy the sweetness of strawberries without any added points, making this guilt-free ice cream a delightful addition to your Weight Watchers journey.
Someone posted this 0 point strawberry ice cream recipe, made it today and it’s just perfect taste absolutely yum
Ingredients:
2 cups frozen strawberries (unsweetened)
1 ripe banana, frozen (this will add natural sweetness)
1/2 cup fat-free Greek yogurt
1 teaspoon vanilla extract (optional for added flavor)
Sweetener of your choice (if desired, but keep in mind this will add points)
Instructions:
Prepare the Fruit:
Slice the ripe banana into small pieces and freeze them along with the strawberries. It’s best to freeze them overnight for a creamier texture.
Blend the Ingredients:
In a blender or food processor, combine the frozen strawberries, frozen banana slices, fat-free Greek yogurt, and vanilla extract (if using).
Blend Until Smooth:
Blend the mixture until it’s smooth and creamy. You may need to stop and scrape down the sides of the blender a few times to ensure everything is well combined.
Taste and Sweeten (If Desired):
Taste the mixture and decide if it’s sweet enough for your liking. If you want it sweeter, you can add a small amount of your preferred sweetener. Keep in mind that this may add points if you’re following Weight Watchers, so use it sparingly.
Serve or Freeze:
You can serve the strawberry “ice cream” immediately for a soft-serve consistency.
For a firmer texture, transfer the mixture to a container with a lid and freeze it for an additional 1-2 hours.
Enjoy:
Scoop out your strawberry “ice cream” and enjoy it as a guilt-free and zero-point treat!
2 cups cooked and shredded skinless, boneless chicken breast
1/2 cup non-fat Greek yogurt
1/4 cup light mayonnaise
1 celery stalk, finely chopped
1/4 cup red onion, finely chopped
1/4 cup grapes, halved
1 tablespoon Dijon mustard
Salt and pepper, to taste
For Serving:
4 small whole wheat croissants
Instructions:
Prepare the Chicken Salad:
In a large bowl, combine shredded chicken, non-fat Greek yogurt, light mayonnaise, chopped celery, chopped red onion, halved grapes, Dijon mustard, salt, and pepper. Mix until well combined.
Assemble the Sandwiches:
Slice the whole wheat croissants in half. Place an equal amount of chicken salad onto the bottom half of each croissant.
Serve:
Place the top half of the croissants on the chicken salad to create sandwiches.
SmartPoints Information:
The SmartPoints value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your Weight Watchers plan and the ingredients you choose. Consider using light or fat-free alternatives to reduce points.
Enjoy your Weight Watchers Chicken Salad on Croissants, a delicious and point-friendly lunch option!
Serves 8 Frozen chocolate peanut butter bark is a delightful fruity spin on the more traditional frozen yogurt bark. This is 2 weight watchers points per serving! Simply arrange banana slices on a sheet pan, and mash them down until they flatten and form a base for your toppings—in this case, reconstituted powdered peanut butter and melted dark chocolate. After the bark freezes, cut or break it into pieces, and store it in a freezer-safe container for up to 2 weeks.
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
Frozen chocolate peanut butter bark
Serves 8 Frozen chocolate peanut butter bark is a delightful fruity spin on the more traditional frozen yogurt bark. This is 2 weight watchers points per serving! Simply arrange banana slices on a sheet pan, and mash them down until they flatten and form a base for your toppings—in this case, reconstituted powdered peanut butter and melted dark chocolate. After the bark freezes, cut or break it into pieces, and store it in a freezer-safe container for up to 2 weeks.
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.
Introduction: Indulge in a culinary masterpiece with our delectable 1-Point Egg Muffins, a delightful fusion of flavors and textures that will elevate your breakfast experience. Packed with pre-cooked ham, finely diced bell pepper, and onion, these savory muffins are a perfect blend of protein and vegetables. Whether you’re seeking a convenient meal prep option or a sophisticated brunch dish, our egg muffins are a versatile addition to your culinary repertoire.
Ingredients:
1/2 lb pre-cooked ham, diced (bacon or sausage can be substituted)
1 bell pepper, finely diced
1/2 onion, finely diced
10 eggs
1/2 tsp salt
1/2 tsp pepper
2 tbsp avocado oil (bacon fat can be used for added flavor)
Instructions:
Preheat Oven to Perfection: Begin by preheating your oven to 375°F, ensuring the ideal temperature for achieving the perfect texture and flavor in our egg muffins.
Chop with Precision: Meticulously dice the pre-cooked ham, bell pepper, and onion to create bite-sized pieces that will be evenly distributed throughout each muffin, providing a burst of flavor in every bite.
Whisk and Mix with Finesse: Crack the eggs into a spacious bowl and whisk them to perfection. Add the meticulously chopped ingredients, along with 1/2 teaspoon of salt and pepper each, creating a harmonious blend of flavors.
Grease for Success: Ensure the muffin tin is generously coated with your preferred fat or oil, preventing any sticking issues during baking. Alternatively, opt for muffin tin liners for a hassle-free baking experience.
Spoonfuls of Culinary Art: Carefully spoon the egg mixture into each section of the muffin tin, filling them almost to the brim. Anticipate a delightful puffing up as they bake, promising an aesthetically pleasing presentation.
Bake to Perfection: Place the muffin tin in the preheated oven and let the magic happen for approximately 20 minutes. The result? A golden-brown exterior with a perfectly cooked, fluffy interior.
Cooling Elegance: Allow the egg muffins to cool slightly before serving, enhancing the overall texture and ensuring a delightful dining experience.
1/4 cup (56g) light cream cheese, softened (Philadelphia 1/3 less fat or similar)
1/4 cup (60ml) unsweetened almond milk or skim milk
2 tbsp (30g) unsalted butter (or light butter alternative, if available and suitable for baking)
1/4 cup (30g) all-purpose flour, sifted
1 tbsp (8g) cornstarch, sifted
1/4 tsp cream of tartar (optional, but helps stabilize egg whites)
1/2 cup (80g) erythritol or another granular sugar substitute equivalent to 1/2 cup sugar
1/2 tsp vanilla extract
Pinch of salt
For the Water Bath:
Boiling water
For Dusting (Optional):
1-2 tsp powdered erythritol or other powdered sugar substitute
Equipment:
8-inch round springform pan or cake pan with a removable bottom
Parchment paper
Aluminum foil
Large roasting pan (for water bath)
Electric mixer
Spatulas
Whisk
Instructions:
Prepare the Pan: Grease and flour your 8-inch springform pan. Line the bottom with parchment paper. For easy removal and to prevent water from seeping in during the water bath, wrap the outside of the pan securely with 2-3 layers of aluminum foil. Preheat your oven to 325°F (160°C).
Make the Cheese Base:
In a heatproof bowl set over a pot of simmering water (double boiler), combine the softened light cream cheese, unsweetened almond milk (or skim milk), and butter. Whisk constantly until the mixture is smooth and fully combined. Remove from heat.
Whisk in the egg yolks one at a time until fully incorporated.
Sift in the flour and cornstarch into the mixture. Whisk until smooth and no lumps remain. Stir in the vanilla extract and a pinch of salt. Set aside.
Whip the Meringue:
In a very clean, dry bowl (preferably glass or metal), add the egg whites and cream of tartar (if using).
Using an electric mixer, start whipping the egg whites on medium speed until foamy.
Gradually add the erythritol (or sugar substitute) a little at a time while continuing to whip.
Increase the speed to high and whip until you achieve glossy, soft peaks. The to meringue should hold its shape but still be pliable. Do not over-whip to stiff peaks, as this can make the cake dry.
Combine the Batters:
Add about one-third of the meringue to the cheese base mixture. Gently fold it in with a spatula to lighten the batter.
Add the remaining meringue in two additions, gently folding until just combined. Be careful not to deflate the meringue; this is key to the soufflé texture. Overmixing will result in a dense cake.
Bake with Water Bath:
Pour the batter into the prepared springform pan. Gently tap the pan on the counter a few times to release any large air bubbles.
Place the springform pan into the larger roasting pan. Carefully pour boiling water into the roasting pan until it comes about 1 inch up the sides of the springform pan.
Carefully transfer the roasting pan to the preheated oven.
Bake for 60-70 minutes, or until the top is golden brown and the cake is set but still slightly wobbly in the center. An inserted skewer should come out with moist crumbs.
Cooling and Serving:
Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the cheesecake cool in the oven for about 30-60 minutes. This slow cooling helps prevent the cake from deflating too much.
Remove the cake from the oven and the water bath. Carefully remove the aluminum foil. Let it cool completely on a wire rack before refrigerating for at least 2-3 hours (preferably overnight) to firm up.
Once chilled, carefully run a thin knife around the edge of the pan before releasing the springform.
Dust with powdered erythritol before serving, if desired.
Weight Watchers Point Considerations (Estimate):
Light Cream Cheese: Significantly lower in points than full-fat.
Unsweetened Almond Milk/Skim Milk: Very low or zero points.
Erythritol/Sugar Substitute: Zero points.
Butter: This is where some points will come from. Using a good quality light butter or a smaller amount if you can adjust, helps.
Flour & Cornstarch: These will contribute points.
Eggs: Points depend on the plan, but generally moderate.
To get accurate points for your specific cake, you would need to input all the exact ingredients and their quantities into your WW app and divide by the number of servings. For example, if the entire cake comes out to 30 points and you cut 10 slices, each slice would be 3 points.
Enjoy your light and airy Japanese Soufflé Cheesecake
Pizza night just got a whole lot healthier! Say hello to your new favorite guilt-free indulgence: the WW Low Carb Crustless Pizza Bowl. If you’re on the Weight Watchers plan or simply trying to eat healthier without sacrificing taste, this dish delivers everything you love about pizza—melty cheese, rich marinara, savory toppings—without the extra carbs, fat, or SmartPoints that come with a traditional crust.
Made with simple ingredients, this recipe is low in carbohydrates, high in protein, and incredibly satisfying. Plus, it’s quick to prepare, customizable to your liking, and perfect for meal prep or a cozy weeknight dinner. Whether you’re watching your weight, managing carbs, or just looking for a delicious low-effort meal, this pizza bowl will check all your boxes.
Why This Recipe Works for Weight Watchers
Unlike traditional pizza, which can easily rack up points thanks to crust and high-fat toppings, this bowl skips the bread entirely—meaning lower SmartPoints without compromising on flavor. By layering lean proteins, fresh vegetables, and part-skim mozzarella in a bowl and baking it to bubbly perfection, you get all the pizza satisfaction at a fraction of the cost to your daily points budget.
This recipe is also versatile and can be adjusted for WW Blue, Green, and Purple plans depending on the ingredients you use.
Key Features
Low in carbs and calories
High in protein
Only 3–5 WW SmartPoints per serving
Completely customizable
No crust, no problem!
Gluten-free, keto-friendly, and diabetic-friendly
Ingredients
Serves: 2 Serving Size: 1 full pizza bowl
½ cup no-sugar-added marinara sauce (such as Rao’s or homemade)
¾ cup part-skim shredded mozzarella cheese
½ cup cooked lean ground turkey (93% lean) or diced grilled chicken breast
¼ cup turkey pepperoni slices (about 15 slices)
¼ cup diced green bell pepper
¼ cup chopped red onion
¼ cup sliced mushrooms
1 tablespoon grated Parmesan cheese
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
Crushed red pepper flakes (optional)
Fresh basil or parsley (for garnish)
All ingredients are WW-friendly and designed to keep points low while maximizing taste.
Nutrition Information (Per Serving)
Calories: 280
Protein: 28g
Carbohydrates: 8g
Fat: 15g
Fiber: 2g
Sugars: 4g (naturally from vegetables & sauce)
WW SmartPoints (approx.):
Blue: 4
Green: 5
Purple: 3
SmartPoints were calculated using the WW Recipe Builder with low-fat, low-carb ingredients. Adjust based on your plan and chosen brands.
Step-by-Step Instructions
Step 1: Prepare the Base
Preheat your oven to 400°F (200°C). While the oven heats, grab two oven-safe bowls or small baking dishes.
Spoon ¼ cup of marinara sauce into the bottom of each bowl, spreading it evenly to cover the base.
Step 2: Layer the Protein
Divide your cooked lean ground turkey or chicken evenly between the bowls. This adds hearty protein without spiking your SmartPoints. If you’re using pepperoni, set half aside for the top layer and layer the rest here.
Step 3: Add Vegetables
Top the protein with your chopped onions, mushrooms, and peppers. These non-starchy veggies are zero points on most WW plans and add bulk, nutrition, and flavor without any guilt.
Step 4: Sprinkle with Seasoning
Sprinkle Italian seasoning, garlic powder, and crushed red pepper flakes (if desired) over the veggies. This enhances the flavor without adding calories or points.
Step 5: Add the Cheese
Top each bowl with approximately ⅜ cup of shredded part-skim mozzarella cheese. It may not seem like much, but when melted, it delivers all the gooey satisfaction you expect from pizza.
Finish with a few turkey pepperoni slices on top and a sprinkle of grated Parmesan cheese for that classic pizzeria vibe.
Step 6: Bake to Perfection
Place bowls on a baking tray and bake for 12–15 minutes, or until the cheese is bubbling and golden brown. For a crispier top, broil on high for an additional 1–2 minutes—but watch closely to avoid burning.
Step 7: Garnish and Serve
Remove from the oven and let sit for 2–3 minutes. Garnish with fresh basil or chopped parsley, and enjoy immediately. The aroma and appearance will convince even the biggest pizza lovers that this is the real deal!
Why This Recipe Is Healthy
No refined grains: Skipping the crust cuts out unnecessary calories and carbs.
High in lean protein: Keeps you full longer, supports metabolism, and aids recovery.
Low sugar: Using a no-added-sugar marinara keeps this low-glycemic.
Nutrient-dense vegetables: Add fiber, vitamins, and volume to keep you satisfied.
This pizza bowl turns a comfort food favorite into a nutrient-packed, guilt-free indulgence.
Tips for Success
Use a high-quality marinara sauce with no added sugars and minimal ingredients.
Pre-cook the meat before layering to ensure food safety and even flavor.
Don’t over-bake – the goal is melted cheese and warm toppings, not dried-out protein.
Portion wisely – each bowl is a hearty serving. Pair with a light side salad for balance.
Make it microwaveable – assemble the bowl in a glass container for a fast WW lunch!
Flavor Variations
Spicy Italian: Add turkey Italian sausage, crushed red pepper, and black olives.
Veggie Deluxe: Omit meat and load up on spinach, zucchini, olives, and artichokes.
BBQ Chicken: Swap marinara for sugar-free BBQ sauce, use diced chicken and red onion, and top with a bit of reduced-fat cheddar.
White Pizza Bowl: Use ricotta and garlic as your base, top with spinach and mushrooms.
Each variation can be adapted to fit into WW-friendly point limits.
Substitutions
Dairy-Free: Use a dairy-free mozzarella alternative. Points may vary.
Vegetarian: Omit meat and double the veggies or add plant-based crumbles.
No Turkey Pepperoni? Try lean turkey bacon or omit for a lower-fat version.
Low Sodium: Use a low-sodium sauce and cheese to reduce salt intake.
Make-Ahead & Storage
Meal prep: Assemble all ingredients in a storage-safe dish and refrigerate for up to 3 days.
Freezer friendly: Freeze the assembled (unbaked) bowls. Thaw overnight and bake as directed.
Reheating: Microwave in 1-minute bursts or reheat in the oven at 350°F until warmed through.
Serving Suggestions
Serve with a WW-friendly side salad with balsamic vinaigrette.
Pair with steamed vegetables or roasted broccoli.
Enjoy with a glass of sparkling water with lemon for a full, balanced meal.
Frequently Asked Questions
Q: Can I use store-bought rotisserie chicken?
Yes! Just make sure it’s skinless and check the sodium content for SmartPoint tracking.
Q: Is this keto-friendly?
Absolutely. It’s low in carbs and high in protein, making it suitable for both keto and WW plans.
Q: Can I eat this cold?
While best hot, it’s tasty chilled like leftover pizza—though cheese will firm up.
Final Thoughts
The WW Low Carb Crustless Pizza Bowl is proof that you can enjoy your favorite comfort foods without compromising your health goals. It’s delicious, filling, and loaded with flavor while staying well within your SmartPoint allowance.
From quick dinners to satisfying meal prep, this recipe is one you’ll want to bookmark and return to again and again. With endless variations and only minutes to prepare, it’s the perfect solution for busy, health-conscious pizza lovers.
In a large mixing bowl, combine the fat-free cottage cheese with the sugar-free orange gelatin mix. Stir until the gelatin mix is fully dissolved into the cottage cheese.
Add Fruit:
Stir in the drained crushed pineapple and mandarin oranges. Mix everything well to ensure the fruit is evenly distributed.
Fold in Whipped Topping:
Gently fold in the fat-free whipped topping until the mixture is light and fluffy. Be careful not to overmix so that the whipped topping stays fluffy.
Chill:
Cover the bowl and refrigerate the Orange Fluff for at least 2 hours to allow the flavors to meld and the fluff to set.
Serve:
Serve chilled. You can garnish with extra mandarin orange slices or a sprinkle of orange zest if desired.
Nutritional Information (per serving, assuming 8 servings):
Points per Serving: 3 points (depending on your plan and the brands you use)
Calories: ~100
Fat: 0g
Carbohydrates: ~20g
Protein: ~6g
Tips & Benefits:
Protein Boost: Thanks to the cottage cheese, this dessert offers a good source of protein.
Low in Sugar: Using sugar-free gelatin and fat-free whipped topping helps keep the sugar content low.
Perfect for Meal Prep: Make it ahead of time and store it in the fridge for an easy, low-point dessert or snack throughout the week.
Refreshing and Light: The combination of pineapple, mandarin oranges, and orange gelatin creates a bright, citrusy flavor, perfect for a light treat.
This Orange Fluff is a delicious, low-point dessert option that feels indulgent without breaking your Weight Watchers points!
This healthy Cucumbers with a BANG! is my new favorite afternoon snack. It is so easy to make and tastes delicious. Cucumber’s increase your energy and boost your metabolism. The olive oil is a healthy fat and lemon juice helps detox and cleanse your blood of impurities. The cayenne pepper is a also a detox agent.
It is a super food snack! You will love this post workout. I can’t wait to make this with fresh cucumbers from my garden. This is great for clean eating! I also love to use this in combination with Detox Water. It is a great combination for added detox with this healthy cucumber snack.
This snack is naturally gluten free and is Paleo too! It is also a Candida Friendly and Whole 30 complaint Recipe. Best of all it is a low calorie food too! With each 1 tsp of Olive Oil it is only 1 W-W point so depending on how much oil you use this is a low point snack too!
If you are eating Low Carb or following a Keto Diet you will love to add this detox side dish to your breakfast, lunch or dinner menus. I hope you enjoy it as much as I do!
Be careful as these are addictive!
Be sure and save to your wall to prepare later.
Baby cucumber
Lemon juice
Olive oil
Salt and pepper
Chile powder
Chop a baby cucumber and add lemon juice, olive oil, salt and pepper and chile powder on top
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Weight Watchers Sweet Potato Dessert: A Delectable and Healthy Treat Weight Watchers has been a game-changer for many, offering delicious and healthy recipes that make dieting less of a chore and more of an adventure. One such delightful discovery is the Weight Watchers Sweet Potato Dessert. This article delves into everything you need to know … Read more
Crustless Pizza Bake: A Low-Carb Delight Who doesn’t love pizza? But if you’re trying to cut down on carbs or just looking for a healthier alternative, a crustless pizza bake might be your new best friend. It’s all the deliciousness of pizza without the guilt. Let’s dive into the world of crustless pizza and learn … Read more
10-Point Breakfast Ingredients: Delmonte grapefruit sections (no syrup): 0 points 2 light multi-grain English muffins: 5 points 2 slices of Velveeta singles: 3 points 4 slices of Jones Canadian Bacon: 2 points 2 eggs: 0 points Instructions: Prepare the Grapefruit: Serve the Delmonte grapefruit sections in a bowl. Toast the Muffins: Toast the 2 light … Read more
taste absolutely yum
Low in carbs and calories
