Yummy Recipes

Stuffed Bell Pepper Soup

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All the flavor of stuffed peppers, in a cozy bowl of soup!

Ingredients

  • 1 lb ground beef

  • 2 bell peppers (1 red, 1 green), diced

  • 1 medium onion, chopped

  • 3 cloves garlic, minced

  • 1 tbsp Cajun seasoning

  • ½ tsp black pepper

  • ¼ tsp red pepper flakes (adjust to taste)

  • 1 tbsp Worcestershire sauce

  • 1 can (14.5 oz) diced tomatoes

  • 1 can (15 oz) crushed tomatoes

  • 4 cups beef broth (low sodium preferred)

  • ¾ cup long-grain white rice

  • 1 cup shredded cheddar or Mexican blend cheese (for topping)

Instructions

1. Brown meat & veggies

  • In a large pot or Dutch oven, cook ground beef, onions, and bell peppers over medium heat.

  • Season with Cajun seasoning, black pepper, and red pepper flakes.

  • Stir occasionally until beef is browned and vegetables are soft.

2. Add garlic

  • Stir in minced garlic and cook for 2 minutes until fragrant.

  • Drain excess grease if needed.

3. Build the soup

  • Add diced tomatoes, crushed tomatoes, Worcestershire sauce, beef broth, and rice.

  • Stir to combine.

4. Simmer

  • Bring to a gentle boil, then reduce heat to low.

  • Cover and simmer 25–30 minutes, or until rice is tender.

5. Serve

  • Ladle into bowls and top with shredded cheese.

  • Enjoy hot.

Notes & Variations

  • Vegetarian: Use plant-based crumbles & vegetable broth.

  • Using cooked rice: Add during last 5 minutes of simmering.

  • Freezer-friendly: Cool completely before freezing.

  • Extra heat: Add jalapeños or more red pepper flakes.

  • Toppings: Sour cream, parsley, or green onions work great.

If you’d like, I can also convert this into a WW-friendly version with lower points by swapping the rice, cheese, and beef for lighter options. Would you like me to do that?

Deviled Egg Pasta Salad

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Creamy, tangy pasta salad inspired by deviled eggs—perfect for picnics and potlucks!

Ingredients

  • 6 hard-boiled eggs, yolks separated from whites

  • 8 oz small pasta (ditalini, elbow macaroni, or small penne)

  • ¾ cup mayonnaise (full-fat preferred)

  • 1 tbsp Dijon mustard

  • 1 tbsp vinegar or lemon juice

  • 1 clove garlic, minced or mashed

  • ½ tsp kosher salt (or to taste)

  • ½ tsp smoked paprika (+ extra for garnish)

  • ⅛ tsp cayenne pepper (optional)

  • ¼ cup red onion, finely chopped

  • ¼ cup green onions, sliced (+ more for garnish)

  • 4 strips cooked bacon, crumbled (optional)

Instructions

1. Cook the pasta

  • Boil in salted water until tender.

  • Drain and rinse under cold water to cool completely.

2. Prep the eggs

  • Peel and separate yolks from whites.

  • Press yolks through a mesh strainer into a large bowl for an extra-smooth texture.

  • Finely chop egg whites and set aside.

3. Make the dressing

  • To the yolks, whisk in mayonnaise, Dijon mustard, vinegar/lemon juice, garlic, salt, smoked paprika, and cayenne until creamy.

4. Assemble

  • Add cooled pasta to the dressing and toss until coated.

  • Gently fold in chopped egg whites, red onion, green onion, and bacon (if using).

5. Serve

  • Garnish with extra green onions and a sprinkle of paprika.

  • Serve immediately or chill for 30–60 minutes to let flavors meld.

Tips & Variations

  • Add chopped pickles, fresh dill, or chives for extra zing.

  • Omit bacon for a meat-free version.

  • Toss in diced celery, bell peppers, or peas for crunch.

  • Use vegan mayo and skip eggs for a plant-based alternative.

If you’d like, I can also give you a WW-friendly lightened-up version of this recipe so it’s lower in points without losing flavor. Would you like me to do that next?

Asiago Tortellini Alfredo with Grilled Chicken

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Creamy cheese tortellini baked in a rich Alfredo sauce, topped with grilled chicken and a golden Asiago breadcrumb crust.

Ingredients

Pasta & Chicken

  • 1 package refrigerated five cheese tortellini

  • 2 tbsp olive oil, divided

  • 1 tsp Italian herb seasoning

  • Salt & black pepper, to taste

  • 2 boneless, skinless chicken breast cutlets

Alfredo Sauce

  • 4 tbsp butter

  • 2 cloves fresh garlic, minced

  • ½ tsp garlic powder

  • 2 tbsp all-purpose flour

  • 1 cup whole milk

  • 1 cup heavy cream

  • 1 cup Parmesan cheese, grated

Topping

  • ½ cup seasoned bread crumbs

  • ½ cup Asiago cheese, grated

  • 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat & Cook Pasta

  • Preheat oven to 425°F (220°C).

  • Cook tortellini according to package directions, drain, and spread evenly in a 9×13-inch baking dish.

2. Season & Grill Chicken

  • In a small bowl, mix 1 tbsp olive oil, Italian seasoning, salt, and pepper.

  • Coat chicken cutlets in seasoning.

  • Grill over high heat (425–450°F) for 7–8 minutes per side or until internal temperature reaches 165°F.

  • Let rest, then slice.

3. Make Alfredo Sauce

  • In a saucepan over medium heat, melt butter.

  • Add minced garlic and garlic powder; sauté briefly.

  • Sprinkle in flour, whisk until smooth.

  • Gradually add milk and cream, whisking constantly.

  • Bring to a gentle boil, then reduce heat and simmer 2–3 minutes until thickened.

  • Stir in Parmesan until melted and smooth.

4. Assemble & Bake

  • Pour Alfredo sauce over tortellini in baking dish.

  • In a small bowl, combine breadcrumbs, Asiago, and remaining 1 tbsp olive oil.

  • Sprinkle evenly over tortellini.

  • Bake uncovered for 15 minutes, until bubbly and lightly golden.

5. Serve

  • Top baked tortellini with sliced grilled chicken.

  • Garnish with fresh parsley.

Notes & Tips

  • Cook pasta al dente to prevent overcooking during baking.

  • Grilling chicken over high heat locks in juices and adds smoky flavor.

  • Freshly grated cheeses melt creamier and have better flavor.

  • For extra veggies, add broccoli, spinach, or mushrooms before baking.

If you’d like, I can also create a one-pan stovetop version of this recipe so you can skip the oven entirely for busy nights. Would you like me to do that?

Taco Pinwheels

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Flaky puff pastry stuffed with seasoned beef, cheese, and zesty Rotel — perfect for appetizers or party snacks.

Ingredients

  • 1 lb ground beef

  • 1 small onion, diced

  • 2 cloves garlic, minced

  • 1 tsp chili powder

  • ½ tsp cumin

  • ½ tsp onion powder

  • ½ tsp paprika

  • ¼ tsp dried oregano

  • Salt & pepper, to taste

  • 1 can (10 oz) Rotel, drained

  • 1 sheet puff pastry, thawed

  • 1 cup shredded Mexican blend cheese

  • Optional garnishes: shredded lettuce, diced tomatoes, sour cream, salsa, guacamole, green onions, cilantro

Instructions

1. Preheat & Prep

  • Preheat oven to 375°F (190°C).

  • Lightly spray a baking sheet with nonstick cooking spray.

2. Make the Taco Filling

  • In a skillet over medium-high heat, cook ground beef until browned.

  • Add onion and garlic; cook until onion is softened.

  • Drain excess fat.

  • Stir in chili powder, cumin, onion powder, paprika, oregano, salt, and pepper.

  • Add Rotel and cook for 3–4 minutes. Remove from heat.

3. Assemble the Pinwheels

  • On a lightly floured surface, roll puff pastry into a rectangle (about 18 inches long).

  • Spread beef mixture evenly over pastry.

  • Sprinkle with cheese.

  • Starting from a long edge, roll pastry tightly and pinch to seal.

4. Slice & Bake

  • Using a serrated knife, slice into 1-inch pinwheels (wipe knife between cuts).

  • Arrange on prepared baking sheet, spacing apart.

  • Bake 10–12 minutes, or until golden brown.

5. Serve

  • Serve warm with optional garnishes like lettuce, tomatoes, sour cream, salsa, or guacamole.

Notes & Tips

  • Don’t overfill the pastry to prevent bursting.

  • Keep puff pastry slightly chilled for easier handling.

  • Can be assembled ahead and refrigerated for up to 24 hours before baking.

  • To freeze unbaked pinwheels: store in an airtight container; bake from frozen, adding 3–4 minutes to cook time.

If you’d like, I can also give you a spicy chicken version of these pinwheels so you have a fun variation for parties. Would you like me to add that?

Dr Pepper Ribs

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Tender, sticky, and perfectly glazed — slow-cooked then finished in the oven (or on the grill).

Ingredients

  • 3–4 lbs country-style pork ribs

  • 2 cans (12 oz each) Dr Pepper, divided

  • 1 ½ cups smoky & tangy BBQ sauce

  • 1 tsp liquid smoke

  • 1 tsp garlic powder

  • ½ tsp ground black pepper

Instructions

1. Slow Cook the Ribs

  • Place ribs in a slow cooker.

  • Pour in 1 can of Dr Pepper.

  • Cover and cook:

    • Low: 7 hours

    • High: 4 hours

  • Ribs should be tender and nearly falling apart.

2. Prepare for Glazing

  • Preheat oven to 400°F (200°C).

  • Line a baking sheet with foil and place a wire rack on top.

3. Make the Glaze

  • In a bowl, combine:

    • BBQ sauce

    • Liquid smoke

    • Garlic powder

    • Black pepper

    • Remaining can of Dr Pepper

  • Mix until smooth.

4. Glaze & Bake

  • Transfer ribs from slow cooker to the prepared rack.

  • Brush generously with glaze.

  • Bake 15 minutes, flip, glaze again, bake another 15 minutes until sticky and caramelized.

5. Serve

  • Serve hot with extra sauce on the side.

Notes & Tips

  • For extra heat: add a pinch of cayenne or chipotle powder to the sauce.

  • For more sweetness: drizzle in honey before baking.

  • For smoky flavor: finish ribs on a hot grill instead of in the oven for charred edges.

If you want, I can also give you a slow cooker + grill hybrid version of this recipe so you get maximum tenderness and smoky flavor. Would you like me to add that variation?

Banana Peanut Butter Pancakes

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WW-friendly • 1 Point per serving

Ingredients

  • 1 ripe banana, smashed (0 points)

  • 1 large egg (0 points)

  • 2 tablespoons PB2 (powdered peanut butter) (1 point)

  • 1 teaspoon cinnamon (adjust to taste) (0 points)

  • Handful of blueberries (0 points)

  • Cooking spray (Pam) (0 points)

Instructions

  1. In a bowl, mash the banana until smooth.

  2. Add egg, PB2, and cinnamon. Mix well until fully combined.

  3. Heat a non-stick skillet over medium heat and lightly coat with cooking spray.

  4. Pour batter into the skillet to form small pancakes. Sprinkle blueberries over each one.

  5. Cook 3–4 minutes on the first side, flip, then cook an additional 1–2 minutes until cooked through.

Serving Suggestions

  • Serve with Chobani Zero Sugar Greek Yogurt (1 point) for extra protein.

  • Add fresh fruit on the side (0 points).

  • Pair with a hard-boiled egg (0 points) for a more filling breakfast.

💡 Tips

  • Blueberries add a natural sweetness so you may not need syrup.

  • Great for meal prep—store leftovers in the fridge and reheat in the toaster oven or skillet.

  • You can swap blueberries for strawberries or raspberries for variety.

If you want, I can compile all your WW breakfast recipes so far into one beautifully designed printable guide so you’ll have them in one spot when meal planning. That way you can mix and match 0–2 point breakfasts all week without thinking. Would you like me to do that?

Zero Point Bean Salad + Avocado Egg Toast

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Perfect for busy work weeks—meal prep friendly, filling, and delicious!

Bean Salad (0 Points)

Ingredients

  • 1 can corn, rinsed and drained

  • 1 can pinto beans, rinsed and drained

  • 1 can black beans, rinsed and drained

  • 1 small can jalapeños, rinsed (adjust for spice preference)

  • 1 red onion, chopped

  • 1 orange bell pepper, diced

  • 1 yellow bell pepper, diced

Dressing

  • 2 tablespoons pickle juice

  • 2 tablespoons white vinegar

  • Salt & pepper, to taste

Instructions

  1. In a large mixing bowl, combine corn, pinto beans, black beans, jalapeños, onion, and peppers.

  2. In a small bowl, whisk together pickle juice, white vinegar, salt, and pepper.

  3. Pour dressing over the bean mixture and stir until evenly coated.

  4. Store in an airtight container in the fridge for up to 5 days.

💡 Tip: Great as a side dish, in lettuce wraps, or spooned over grilled chicken or fish.

Avocado Egg Toast (1 Point each)

Ingredients (per toast)

  • 1 slice Nature’s Own 100% Whole Wheat bread (1 point)

  • ¼ avocado, mashed

  • 1 hardboiled egg, sliced

  • Fresh garden tomato slices

  • Everything bagel seasoning, to taste

Instructions

  1. Toast bread until desired crispness.

  2. Spread mashed avocado evenly over toast.

  3. Top with sliced egg and tomato.

  4. Sprinkle with everything bagel seasoning.

💡 Tip: One slice is plenty for a filling, balanced plate when paired with the bean salad.

This one is a keeper—you could prep the salad on Sunday and be set for the whole week’s lunches.

If you’d like, I can make a pretty printable PDF “WW Teacher Meal Prep Favorites” with this and your other zero- or low-point recipes so you can just keep it in your lunch bag for quick reference. That way you’ll never be scrambling for ideas when school starts back.

Easy Italian Chicken, Potato & Green Bean Bake

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A no-fuss, family-friendly dinner with juicy chicken, tender potatoes, and savory green beans.

Ingredients

  • 2–3 chicken breasts, cubed

  • 3–5 small to medium potatoes, diced

  • 1½–2 cans green beans, drained (about 14.5 oz each)

  • 1 pkg dry Italian dressing mix

  • 1 stick butter, melted

Instructions

  1. Preheat Oven

    • Set oven to 350°F (175°C).

  2. Assemble the Dish

    • In a 9×13-inch baking dish, arrange cubed chicken, potatoes, and green beans in separate sections or mixed together.

  3. Season & Butter

    • Sprinkle the dry Italian dressing mix evenly over all the ingredients.

    • Drizzle melted butter over the top.

  4. Bake

    • Cover the dish with aluminum foil and bake for 1 hour 10 minutes, or until chicken is cooked through and potatoes are fork-tender.

  5. Serve

    • Remove foil and serve hot—warning: leftovers are unlikely!

💡 Tips

  • Swap the Italian dressing mix for ranch seasoning for a twist.

  • Try using baby potatoes for quicker prep.

  • Add carrots or onions for extra flavor.

If you want, I can now combine this with your other recipes into a clean, printable “WW-Friendly & Comfort Meals” collection so you’ve got everything ready in one place. That way you won’t lose track of your favorites.

Cottage Cheese Blueberry Bake

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A creamy, protein-packed breakfast or snack, perfectly balanced with tart blueberries and a hint of sweetness.

Ingredients

  • 1 cup cottage cheese

  • ½ cup rolled oats

  • ½ cup fresh blueberries

  • 2 eggs

  • ¼ cup honey or maple syrup

  • ½ tsp cinnamon

  • ¼ tsp vanilla essence

  • (Optional) sugar-free chocolate chips for topping

Instructions

  1. Preheat Oven

    • Set your oven to 350°F (175°C).

  2. Mix the Base

    • In a mixing bowl, combine cottage cheese, oats, eggs, honey (or maple syrup), cinnamon, and vanilla essence. Stir until well mixed.

  3. Add Blueberries

    • Gently fold in fresh blueberries, being careful not to crush them.

  4. Prepare to Bake

    • Pour mixture into a lightly greased baking dish.

    • Sprinkle sugar-free chocolate chips on top if using.

  5. Bake

    • Place in the oven and bake for 25–30 minutes or until the top is golden and set in the middle.

  6. Serve

    • Enjoy warm, or let it cool and store in the fridge for later.

💡 Tips

  • Swap blueberries for raspberries, blackberries, or chopped strawberries.

  • For extra protein, add a scoop of vanilla protein powder.

  • Keeps in the fridge for 3–4 days—perfect for meal prep.

Do you want me to also format all your WW breakfast recipes into a single, organized collection so they’re easy to print and track points? That way your whole set will look like a professional cookbook.

Stuffed Pepper Casserole

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A hearty, cheesy twist on the classic stuffed pepper—easy and perfect for family dinners.

Ingredients

  • 1 lb ground beef (or turkey)

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 2 cups cooked rice (white or brown)

  • 1 can (14.5 oz) diced tomatoes, undrained

  • 1 can (8 oz) tomato sauce

  • 1 cup bell peppers, chopped (mix of red, green, and yellow)

  • 1 tsp Italian seasoning

  • 1 tsp paprika

  • Salt and pepper, to taste

  • 1 ½ cups shredded cheese (cheddar or mozzarella)

  • Fresh parsley for garnish (optional)

Instructions

1. Cook the Meat

  • Preheat oven to 350°F (175°C).

  • In a large skillet over medium heat, cook ground beef and onion until beef is browned and onion is translucent.

  • Add garlic and cook for 1 more minute.

2. Combine Ingredients

  • Stir in rice, diced tomatoes (with juice), tomato sauce, bell peppers, Italian seasoning, paprika, salt, and pepper. Mix well.

3. Transfer to Baking Dish

  • Pour mixture into a greased 9×13-inch baking dish. Spread evenly.

4. Add Cheese

  • Sprinkle shredded cheese evenly over the top.

5. Bake

  • Cover with aluminum foil and bake for 25 minutes.

  • Remove foil and bake for another 10–15 minutes until cheese is bubbly and golden.

6. Serve

  • Let cool slightly before serving. Garnish with parsley if desired.

⏱ Prep Time: 15 minutes
🔥 Cook Time: 40 minutes
🍽 Servings: 6–8

Do you want me to also rework this Stuffed Pepper Casserole into a WW-friendly version with reduced points while keeping the flavor? That way it’ll match your other Weight Watchers recipes.

Crispy Roasted Cauliflower

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Golden, crunchy, and so flavorful—it might just beat meat!

Ingredients

  • 1 kg cauliflower, cut into florets

  • 100 g flour

  • 3 eggs, beaten

  • 150 g panko breadcrumbs

  • 1 clove garlic, minced

  • 5 tbsp olive oil

  • 1 tsp Italian herbs

  • Pepper, to taste

  • A squeeze of lemon juice

Instructions

  1. Preheat oven to 200°C (400°F).

  2. Wash and cut cauliflower into bite-sized florets.

  3. Prepare three bowls:

    • Bowl 1: Flour

    • Bowl 2: Beaten eggs

    • Bowl 3: Panko breadcrumbs mixed with minced garlic, Italian herbs, pepper, and olive oil.

  4. Coat each cauliflower floret in flour, then egg, then breadcrumb mixture.

  5. Place on a baking tray lined with parchment paper.

  6. Bake for 20–25 minutes, flipping halfway, until golden and crispy.

  7. Drizzle with lemon juice before serving.

Tips

  • For extra crunch, broil for the last 2–3 minutes.

  • Serve as a snack, side dish, or even in wraps and salads.

  • Try swapping Italian herbs for paprika or curry powder for a twist.

If you’d like, I can also add WW points and nutrition info for this one so it matches your other WW-friendly recipes. Would you like me to do that?

Butter Pecan Keto Ice Cream

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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

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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.

Carnivore Cake Recipe

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Table of Contents

Carnivore Cake Recipe:

If you’re craving a carnivore-friendly dessert or snack, this Carnivore Cake is a unique, protein-packed option made with only animal-based ingredients. Rich in beef, eggs, and butter, it’s simple, delicious, and aligns perfectly with the carnivore diet.

Ingredients:

  • 1/2 lb ground beef (80/20 blend for some fat)
  • 4 large eggs (preferably pastured)
  • 3 tbsp melted butter (cultured butter for a richer taste)
  • 2 tbsp beef tallow (optional, for extra fat and moisture)
  • 1/2 tsp sea salt (to taste)
  • 1/4 tsp baking soda (optional, helps give the cake lift)
  • 1 tsp vanilla extract (optional, adds a subtle sweetness, check for no sugar)
  • 1 tbsp heavy cream (optional, for extra moisture)

Instructions:

  1. Preheat the Oven:
    • Preheat your oven to 350°F (175°C). Grease a small cake pan (8-inch round or square) with butter or beef tallow to ensure easy removal.
  2. Prepare the Beef Mixture:
    • In a large bowl, combine the ground beef, eggs, melted butter, and beef tallow (if using).
    • Whisk well to break up the beef and fully incorporate it into the egg and fat mixture. The consistency should be a bit loose but not too runny.
  3. Add Flavoring and Rising Agents:
    • Stir in the sea salt, baking soda, and vanilla extract (if using). The baking soda helps the cake rise and gives it a slightly fluffier texture, but it’s optional.
    • If you’re using heavy cream, add it now to enhance the moisture content.
  4. Mix and Pour:
    • Mix everything thoroughly until the ingredients are evenly distributed. The batter will have a dense consistency due to the beef.
    • Pour the mixture into your prepared cake pan, smoothing the top with a spatula.
  5. Bake the Cake:
    • Place the cake pan in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  6. Cool and Serve:
    • Allow the cake to cool for 5-10 minutes before removing it from the pan. Slice into pieces and serve immediately.

Optional Variations:

  • Topping: If you want to add extra richness, top the cake with a dollop of whipped cream or more melted butter.
  • Flavor: For a more savory version, you can add a pinch of garlic powder or freshly cracked black pepper.

Keto Blueberry Cobbler

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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

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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

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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

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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

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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

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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

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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

Blueberry Lemon Donuts – 1 WW Point Each 🍋🫐

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Bright, fruity, and guilt-free—perfect for a sweet breakfast or snack!

Servings: Varies by donut pan size
W-W Points: 1 (per donut, based on minis)

Ingredients

  • 1 box lemon cake mix

  • 1 can Sprite Zero

  • 1 container fresh blueberries

Instructions

  1. Preheat oven to 350°F (175°C).

  2. In a mixing bowl, combine cake mix and Sprite Zero. The batter will be frothy.

  3. Spray donut pan with nonstick cooking spray.

  4. Fill each donut cavity with the cake batter.

  5. Drop a few blueberries into each donut.

  6. Bake 15–25 minutes, checking frequently (mini donuts take less time).

  7. Cool slightly before removing from the pan.

Tips

  • For extra lemon flavor, add fresh lemon zest to the batter.

  • If using full-sized donut pans, baking time will be closer to the 25-minute mark.

  • Store in an airtight container for up to 3 days or refrigerate for up to 5.

If you’d like, I can make you a W-W recipe binder sheet where these donuts, your tilapia, and other recipes you’ve shared are all in the same clean style. That way, every recipe is easy to find and ready for meal pr

WW Crispy Tilapia (2 Points)

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Light, crispy, and full of fresh flavor—perfect for Weight Watchers and quick weeknight meals.

Servings: 4
W-W Points: 2 (per serving)
Calories: 124
Protein: 12g

Ingredients

  • 1/4 cup low-fat mayonnaise

  • 1 tbsp chopped fresh parsley

  • 1 tbsp dill (fresh or dried)

  • 1 tsp garlic powder

  • 1/4 tsp salt (or to taste)

  • 1/4 tsp black pepper

  • 6 oz tilapia fillets

  • 3/4 cup dried potato flakes

  • 1 tsp olive oil

Instructions

Air Fryer Method

  1. Preheat air fryer to 400°F.

  2. In a shallow dish, mix together mayonnaise, parsley, dill, garlic powder, salt, and pepper.

  3. Place potato flakes on a separate plate.

  4. Cut tilapia into chunks or strips. Coat each piece in the mayonnaise mixture, then press into potato flakes until fully coated.

  5. Lightly grease air fryer basket with olive oil. Arrange fish pieces in a single layer.

  6. Air fry for 4–8 minutes, until golden and cooked through.

Oven Method

  1. Preheat oven to 400°F. Line a baking tray with aluminum foil.

  2. Pat tilapia dry with paper towels. Cut into even pieces.

  3. Coat in the mayonnaise mixture, then press into potato flakes.

  4. Lightly coat fish with olive oil, place on the tray, and cover loosely with foil.

  5. Bake for 8–10 minutes, until cooked through.

Serving Suggestions

Pair with:

  • W-W Grilled Corn on the Cob

  • Air Fryer Zucchini Chips

  • Roasted Baby Potatoes

  • Bacon-Wrapped Asparagus

Seasoning Variations

  • Swap garlic powder for onion powder

  • Add cayenne pepper for heat

  • Try Italian, Creole, or Old Bay seasoning for different flavor profiles

Tips

  • Avoid overcooking—tilapia dries out quickly.

  • Use a meat thermometer (145°F internal temp) to check doneness.

  • Fresh lemon juice over the top brightens the flavor.

Do you want me to also make you a one-page printable recipe sheet so you can keep all your W-W recipes in the same format? That way, they’ll look consistent in your binder or digital meal prep folder.

Weight Watchers Raspberry Dessert

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A quick, creamy, and zero-guilt treat that’s bursting with berry flavor!

Servings: 2
Prep Time: 5 minutes
Chill Time: 40 minutes (optional for best flavor)
Total Time: 45 minutes
WW Points: 0–1 (varies by milk choice)

Ingredients

  • 1 cup frozen raspberries

  • ¼ cup almond milk (or fat-free milk)

  • 2 tablespoons granulated Swerve sweetener

Instructions

  1. Blend the Base
    Add frozen raspberries, granulated Swerve, and half of the almond milk to a blender or food processor.

  2. Adjust the Consistency
    Blend for 2–4 minutes until smooth. Gradually add more almond milk if needed to reach your desired creamy texture.

  3. Serve & Garnish
    Transfer to a small serving bowl. Top with fresh or frozen raspberry slices for presentation.

Ingredient Notes

  • Raspberries: Frozen gives a thicker, chilled texture and a richer color. Fresh works too for a lighter, fresher feel.

  • Milk: Use fat-free to keep points low. Almond milk adds a subtle nutty flavor.

  • Sweetener: Swerve keeps it sugar-free, but you can swap for erythritol, Monk fruit, or stevia.

Optional Mix-Ins

  • Chopped nuts (almonds, walnuts)

  • Shredded coconut

  • Sugar-free dark chocolate chips

  • Fresh fruits like peaches, blueberries, or strawberries

  • A spoonful of plain or vanilla Greek yogurt

Serving Suggestions

  • Top with a dollop of low-calorie whipped cream

  • Serve alongside tea, coffee, or fresh fruit juice

  • Layer with granola and yogurt for a parfait

  • Fill light cream puffs with the mixture

  • Pair with raspberry sorbet for a frozen dessert duo

Tips

  • Chill for at least 40 minutes to allow flavors to meld

  • Avoid over-chilling to prevent texture loss

  • Garnish with mint leaves or a sprinkle of mini chocolate chips

  • Try with other berries like blueberries or strawberries

Storage

  • Fridge: Store in an airtight container for up to 1 day

  • Freezer: Freeze up to 60 days; thaw in the fridge before serving

Nutrition Facts (per serving)

  • Calories: 58 kcal

  • Carbohydrates: 13 g

  • Total Fat: 1 g

  • Protein: 1 g

  • Sugar: 5 g

  • Dietary Fiber: 6 g

  • Sodium: 2 mg

If you’d like, I can combine this recipe with your other WW breakfast & dessert recipes into a printable mini cookbook so they’re all in one place and point values are clear. That way, you’ll have a handy go-to guide.

WW Friendly Greek Yogurt Pancakes

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Fluffy, flavorful, and only 1 SP each — perfect for a guilt-free breakfast!

Servings: 12 pancakes
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Occasion: Breakfast, Brunch, W-W Low-Point Meal

Ingredients

  • 1 cup self-rising flour

  • ½ cup nonfat Greek yogurt

  • 2 large eggs

  • 1½ teaspoons baking powder

  • 1½ teaspoons vanilla extract

  • ⅛ teaspoon almond extract

  • ⅓ cup + 2 tablespoons water

Instructions

  1. Mix the Batter
    Add all ingredients to a stand mixer, starting with the wet ingredients. Using the whisk attachment, mix until smooth and fully blended.

  2. Preheat the Griddle
    Heat a griddle to medium heat. Lightly grease if needed.

  3. Cook the Pancakes
    Pour batter in ¼-cup portions onto the hot griddle. Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

  4. Serve & Enjoy
    Enjoy warm with your favorite zero or low-point toppings.

Tips & Notes

  • Fresh fruit, sugar-free syrup, or a dollop of fat-free whipped topping are great low-point pairings.

  • If you don’t have a stand mixer, whisk by hand until smooth.

  • To make them extra fluffy, let the batter rest for 5 minutes before cooking.

Tools You’ll Need

  • Stand mixer with whisk attachment (or mixing bowl & whisk)

  • Griddle or non-stick skillet

  • Measuring cups & spoons

If you’d like, I can also batch these into a “W-W Pancake Collection” with the banana blueberry bake you shared earlier so you’ve got a full W-W breakfast index ready. That would make all your recipes super easy to find.