Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

I had doubts about serving a communal dish at an event that was all about small bites. I was worried it would ruin the look, that people would be squeamish about dipping their fingers into a communal bowl of chips, that nobody wanted to try yet another take on hummus. And boy, was I wrong – because this black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers was such a hit, I couldn’t refill the plates fast enough.
It starts with a generous smear of tahini. But not just any tahini will do; we’re talking homemade tahini, generously flavoured with garlic and lemon juice, and prepared from the smoothest raw tahini base you could find in stores (I am partial to Al Jamal tahini from Nablus, though most Lebanese tahini will do). The tahini should be easy to spread but not too runny, and good enough to lick off a spoon on its own.
Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers

  • 1/2 teaspoon salt
  • 1 cup raw sesame tahini
  • Juice of one lemon about 60 ml
  • 1 garlic clove
  • 1/2 - 1 cup of cold water
Black eyed pea mesabacha:

  • 1/2 cup black-eyed peas soaked in water for four hours, filtered and cooked OR 1/2 cup canned black eyed peas, liquid drained
  • 1 garlic clove minced
  • Salt
  • ½ cup parsley or cilantro leaves chopped
  • 2 to matoes diced
  • Hot pepper to taste
  • Olive oil for drizzling

Black eyed pea masabacha with tahini, tomatoes, garlic and hot peppers


  1. To prepare tahini, combine first five ingredients in a blender and mix, starting with 1/2 a cup of water and adding more as necessary until you reach desired consistency. Set aside.
  2. In a large hot pan, sear black eyed peas with a little oil until you get burn marks, about 2-5 mins. Add diced tomatoes, pepper and garlic and stir-fry over high heat so that the tomatoes will burn around the edges but keep their shape, about 5 minutes.
  3. Sprinkle with salt and half the parsley or coriander leaves.
  4. To serve, smear tahini on a larger platter (as you would for hummus), piling the black eyed pea mesabacha mixture in the middle. Sprinkle with remaining herbs, drizzle with olive oil and serve.

Weight Watchers Veggie Ranch Pizza

If one of your resolutions is to eat more veggies then add this recipe to your list! Veggie ranch pizza is made with a Pillsbury crescent crust, ranch-flavored cream cheese, and lots of fresh vegetables. This would be great to take to lunch and of course, it’s a good appetizer for any Super Bowl party.  The first time I ever had this pizza was at work for treat day.
Back when I worked at my desk job I was part of the treat day group. Everyone took turns bringing snacks for everyone (it would always be on Thursdays) and one guy would always bring this veggie ranch pizza. His wife made it all the time for us and it was delicious. I just love all the fresh vegetables on top. This veggie pizza is also best served cold!
Weight Watchers Veggie Ranch Pizza


  • 2 (8 ounces/226g) cans reduced-fat Pillsbury Crescent Rolls
  • 2 8 ounces (226g) reduced-fat cream cheese, softened
  • 4 green onions, chopped
  • 1 cup (91g) fresh broccoli, chopped
  • 1 cup (175g) fresh red pepper, chopped
  • 1 (1 ounce/28g) package powdered Ranch dressing mix
  • 1 1/2 cups (120g) shredded cheddar cheese
Weight Watchers Veggie Ranch Pizza


  1. Preheat oven to 350°F.
  2. Place cream cheese, and Ranch dressing mix in a large bowl. With an electric mixer, beat on medium until smooth and creamy. Set aside. You can soften cream cheese in microwave so that it’s easier to mix with the ranch.
  3. Remove crescent rolls from the cans and roll out in one big piece onto a large, greased cookie sheet. Pinch seams together, if needed. Bake for 8-10 minutes or until golden brown. Let cool.
  4. Spread cream cheese mixture onto cooled crust. Top with cheese and veggies.
  5. Use a pizza cutter or large knife to cut into squares. Serve immediately or store in refrigerator in airtight container for up to 3 or 4 days.
  6. Slice one pizza into 16 equal slices. Serving Size: 1 slice 

Easy Chicken Tikka Masala with Stove-Top Garlic Naan

Yogurt and spice infused chicken kabob cooked in a creamy tomato sauce and served with easy stove-top garlic naan.
Easy Chicken Tikka Masala with Stove-Top Garlic Naan

For the chicken kabobs tikka:

  • 1 tablespoon garam masala see note below for recipe
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 pound boneless skinless chicken breasts or thighs and cut into large bite-sized chunks
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup plain yogurt
  • 2 tablespoons Ginger-Garlic Paste or 1 tablespoon minced ginger + 1 tablespoon minced garlic

For the masala sauce:

  • 2 tablespoon butter
  • 1 tablespoon ginger minced
  • 1 cup diced tomatoes
  • 2 tablespoons tomato paste
  • 1 jalapeno pepper minced
  • 3 cloves garlic minced
  • 1 teaspoon kosher salt
  • 1 tablespoon garam masala
  • 1 teaspoon  optional
  • 2 teaspoons olive oil
  • 1/2 cup minced onion
  • 1 cup water
  • 1/2 cup heavy cream or sour-cream
  • Minced fresh cilantro for garnish

For the garlic naan:

  • small Pizza dough
  • 2 tablespoon melted butter
  • 4 cloves minced garlic
Easy Chicken Tikka Masala with Stove-Top Garlic Naan


  1. Marinate chicken: Combine yogurt, ginger + garlic, garam masala, cayenne, black pepper, and salt. Add chicken cubes and toss to coat. Cover and marinate in the refrigerator for 30 minutes or up to 24 hours. Remove chicken from fridge and thread onto kabob skewers. Grill chicken in a 450F pre-heated oven under the broiler for 15-20 minutes or on an outdoor grill or griddle pan until chicken is charred in center is tender.
  2. To make the sauce: While the chicken is cooking, prepare the sauce. Heat a large heavy-duty pan to medium/high heat. Add oil, butter, and onion. Cook until onion begins to brown. Add the jalapeno, garlic, ginger and cook for 2 minutes or until garlic begins to brown. Add the tomatoes, tomato paste and spices. Cook for 5 minutes. Pour in 1 cup of water and allow mixture to simmer on a low/medium heat for 15 minutes. Add cream and cook for just 2-3 minutes. Mix in the cooked chicken and stir to coat.
  3. To make naan bread:Combine the butter and garlic in a small bowl. Set aside. Divide pizza dough into 8 equal portions. Roll the dough to a small circle using a rolling-pin. Heat up a skillet (cast-iron preferred) over high heat and lightly grease the surface with some oil to avoid the dough from sticking to the skillet. Place the dough on the skillet. When it puffs up and bubbles and burnt spots appear, flip it over and spread with the garlic butter mixture. Cook until done. Repeat the same until all dough are done.

To make 2 tablespoons garam masala (1 for marinade and 1 for sauce) combine 1 1/2 teaspoon ground cumin 1 1/2 teaspoons ground coriander 1 teaspoon ground cardamom 1 teaspoon ground black pepper 1 teaspoon ground cinnamon.

Chocolate Mug Cake

I can’t be the only one who loves a big helping of warm chocolate cake. You know the type that’s super fudgy, even a little gooey, and somewhere in between a brownie and a slice of chocolate heaven??? Yeah…. you know exactly what I mean.
So today – we’re making the late night, shortcut version. Chocolate mug cake. It’s chocolate-y, it’s moist, it’s fudgy, it’s filled with chocolate chips. And oh yeah, it’s ready in under 5 minutes. So you can literally make it while you’re waiting for Netflix to load.
This moist chocolate mug cake fudgy, a little gooey and perfect for when your chocolate craving hits. It's ready in minutes and the delicious chocolate indulgence.
Chocolate Mug Cake


  • 1 large egg yolk , or substitute for 1 extra tablespoon milk
  • 2 tablespoons milk
  • 1/2 teaspoon baking powder
  • 1 tablespoon chocolate chips
  • 3 tablespoons flour
  • 3 tablespoons vegetable oil , or canola
  • 3 tablespoons sugar
  • 2 tablespoons cocoa powder

Chocolate Mug Cake


  1. In a large mug, whisk together the oil, sugar, egg yolk and milk.
  2. Whisk in the flour, cocoa powder and baking powder.
  3. Stir in the chocolate chips. 
  4. Microwave for 75 seconds. The top should look set, but be careful not to overbake or it can get dry.
  5. Let cool for 1 minute before enjoying. 

Strawberry Shortcake Poke Cake

Healthier Strawberry Shortcake Poke Cake Made With Applesauce And Pineapple Chunks, Filled With Strawberry Condensed Milk And Strawberry Whipped Topping.
We love a good cake, even on a diet and this strawberry cake is no exception. We also love our flourless chocolate cake recipe too!
Weight Watchers friendly Strawberry Shortcake Poke Cake made with applesauce and pineapple chunks, filled with strawberry condensed milk and strawberry whipped topping for just 5 smart points per serving.
Strawberry Shortcake Poke Cake


  • 10 ounce can crushed pineapple do not drain
  • 3 eggs
  • 7 ounces fat-free condensed milk
  • 8 ounces fat-free Cool Whip
  • 1 tablespoon sugar free Strawberry Jello powder divided
  • 1 15 ounce box yellow cake mix
  • 1 ⁄2 cup unsweetened applesauce
  • 6 strawberries cut into small pieces
Strawberry Shortcake Poke Cake


  1. Preheat oven to 350 degrees.
  2. In a bowl, mix yellow cake mix with eggs, pineapple and applesauce.
  3. Pour into a 9x13 pan with baking spray.
  4. Bake for 35 minutes.
  5. Poke the cake with a fork or end of a wooden spoon.
  6. Mix one teaspoon of the jello powder into the condensed milk.
  7. Pour the condensed milk over the cake.
  8. Mix the remaining jello powder into the cool whip.
  9. Spread over the cake, garnish with strawberries and additional whipped cream if desired.

Tilapia in Roasted Pepper Sauce

This Tilapia in Roasted Pepper Sauce is absolutely scrumptious, elegant and worthy of a special occasion. You won’t believe how easy it is to make it!
I am really proud to share this tasty Tilapia in Roasted Pepper Sauce recipe with you. I’ve been trying to come up with the perfect roasted pepper sauce and I finally found it! Yay!!! It pairs so well with tender tilapia and I can say, without any hesitation, that this dish makes it into my top 3 most loved recipes. Did I mention that it is super easy to make?
Seriously, after you cook this dish, you’ll feel like you are at an expensive restaurant. Don’t forget to pair it with fresh, toasted bread and a glass of your favorite wine. You can also serve it on top of pasta if you’d like to have a more filling meal. I found I like it best with garlic bread. My husband loves dipping the bread into the creamy sauce while sipping his wine. Whatever you choose to serve it with, I guarantee you won’t be disappointed.
Tilapia in Roasted Pepper Sauce


  • 1 lb tilapia fillets
  • 2 garlic clove
  • 6 oz roasted peppers, chopped (see note)
  • 6 oz roasted peppers, pureed (see note)
  • 3/4 cup heavy cream
  • 3 tbsp butter
  • 1 medium onion, diced
  • 1/2 cup grated Parmesan cheese
  • salt and pepper
  • chopped parsley to garnish

Tilapia in Roasted Pepper Sauce


  1. Melt 2 tbsp. of butter in a large, non-stick skillet and fry the fish for 3-4 minutes on each side, until cooked through.
  2. Season the fish with salt and pepper, remove from the skillet and set aside. To the same pan, add the remaining 1 tbsp of butter and onion and saute for 5 minutes.
  3. Add garlic, chopped and pureed roasted peppers and keep cooking for another 5 minutes.
  4. Add heavy cream and Parmesan cheese. Turn off the heat, stir, and taste if the sauce needs more salt.
  5. Return the fish to the pan and cover with sauce.
  6. Garnish with chopped parsley and grated Parmesan cheese.

Keto Easy Chicken Cordon Blue Casserole

Keto Easy Chicken Cordon Blue Casserole has the same flavors as a classic chicken cordon blue recipe, but it utilizes leftover chicken! Zucchini and chicken are baked in a creamy, flavorful three-cheese sauce and topped with just a little bit of crisped pork belly.
Zucchini and chicken are baked in a creamy, flavorful three-cheese sauce and topped with a bit of crisped pork belly in an easy to make casserole.
Keto Easy Chicken Cordon Blue Casserole


  • 4 oz cream cheese at room temperature
  • 2 oz Emmental cheese shredded (or Swiss cheese)
  • 2 tablespoons chopped fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1 cup chicken bone broth
  • 2 cups cooked shredded chicken see Note
  • 1/8 teaspoon black pepper
  • 1 lb zucchini sliced
  • 1 tablespoon unsalted butter
  • 1/2 small onion diced
  • 2 large cloves garlic crushed
  • 2 tablespoons cured pork belly crisped (see Note)
  • 2 tablespoons grated Parmesan
Keto Easy Chicken Cordon Blue Casserole


  1. Preheat the oven to 375F; get out a 1.5-quart casserole dish.
  2. Add the butter to a medium skillet over medium heat. Once hot, add the onion and cook until softened, but not browned, about 3 minutes, stirring occasionally. Add the garlic and cook 1 minute more, stirring constantly. Add the broth and bring up to a simmer. Whisk in the cream cheese until smooth; let it simmer a couple minutes until thickened slightly, whisking frequently. Whisk in the Emmental cheese a handful at a time until fully incorporated. Stir in the parsley, Worcestershire, and black pepper. Remove from the heat.
  3. Add the zucchini and chicken to the casserole dish and pour in the sauce. Sprinkle on the crisped pork belly and then the Parmesan. Cover with foil and bake until the zucchini is tender, about 45 minutes. Remove the foil and broil a couple minutes to brown the top.
  4. Serve.

Instant Pot Green Chile Chicken Chowder

This Instant Pot Green Chile Chicken Chowder is so creamy but still light, and it's Whole30, keto/low-carb, paleo, gut-healthy, and FULL of fiber-rich veggies. Get this hearty and nourishing all-weather soup on the table in under 30 minutes!
Instant Pot Green Chile Chicken Chowder

Cauliflower "Cream":

  • 2poundsfrozen cauliflower florets
  • 1cupbone broth

Green Chili Chicken Chowder:

  • 3tablespoonsnourishing fat of choicelard, tallow, butter, ghee, coconut oil, etc.
  • 7cupspeeled and diced celeriac - 1/4" cubescelery root
  • 1tablespoonsalt
  • 1tablespoonground cumin
  • 1/2teaspoonwhite pepper
  • 1cupsugar-free salsa verdehomemade or jarred, just read ingredients
  • 3cupsdiced onion
  • 2-1/2poundsorganic/pasturedboneless, skinless chicken breasts
  • 2teaspoonsgarlic powder
  • 1-1/2teaspoonsdried oregano
  • 1teaspoonchipotle powder
  • 3cupsbone broth
  • 26oz. cans diced green chiles
  • 2limeszest and juice
  • 1/2cupfinely chopped cilantro
Instant Pot Green Chile Chicken Chowder

For The Cauliflower "Cream":

  1. Add the frozen cauliflower and broth to the stainless insert of your Instant Pot. Place the lid on the pot, seal the vent, and press the "Manual" button. Adjust the time to 2 minutes on high pressure.
  2. When the pot beeps, immediately release the pressure.
  3. Open the Instant Pot and carefully transfer the all of the cooked cauliflower and broth to a blender. Then, blend on high speed until smooth.
  4. Set aside.

For The Chowder:

  1. Now, don't even wash the Instant Pot! Press the "Saute" button and add 3 tablespoons fat of choice to the stainless insert pot.
  2. Then add the diced celery root, onion, and all seasonings. Stir to combine.
  3. Saute for about 5 minutes, stirring occasionally.
  4. Next, add the chicken thighs — don't cut them up; add them whole — and the remaining 3 cups bone broth.
  5. Place the lid on the Instant Pot, seal the vent, and press "Keep Warm/Cancel". Next press the "Manual" button and adjust the time to 13 minutes on high pressure.
  6. When the pot beeps, immediately release the pressure.
  7. Using tongs, carefully remove the chicken thighs and shred with 2 forks (or use your stand mixer).
  8. Add the shredded chicken back to the pot, along with the Cauliflower "Cream", salsa verde, green chiles, lime juice, lime zest, and chopped cilantro.
  9. Stir everything together, taste, adjust seasonings if necessary.
  10. Serve and enjoy!

Butter Pecan Cookies

These are one of my favorite cookies ever. I made them for the first time as a newlywed almost 13 years ago when this recipe came in my little Martha Stewart Everyday Food magazine. I’ve made them countless times since. I loved those little Everyday Food recipe books when I had a subscription. As a new bride cooking for 2 for the first time I needed a bit of help.
I’ve always enjoyed cooking. My best friend and I used to destroy our moms’ kitchens regularly with our experiments. Like typical teenagers, we did things like put Twizzlers into pancakes to see what would happen. They melted and made a mess.
These Butter Pecan Cookies live up to their name. They are buttery and chock full of pecans. They are crisp, sweet, and are the perfect sweet bite after supper. Whether you need eggless cookies or not these are divine.
Butter Pecan Cookies


  • 1/3 cup coconut flour
  • 2/3 cup Trim Healthy Mama Gentle Sweet or my sweetener, divided
  • 2 tsp gelatin
  • 1 stick cold salted butter cut into pieces
  • 1 cup almond flour
  • 1 tsp vanilla
  • 1 cup pecans
Butter Pecan Cookies


  1. Preheat oven to 350. Line a large cookie sheet with parchment paper.
  2. Combine the butter, almond flour, coconut flour, 1/3 cup of the sweetener, gelatin, and vanilla in a food processor. Pulse until wet crumbs form. Add the pecans. Pulse until they are chopped. The dough will come together into a ball as the pecans are chopped.
  3. Divide the dough into 16 pieces. Put the remaining 1/3 cup sweetener in a shallow bowl. Roll each piece of dough into a ball. Put in the sweetener and press it into a disc. Flip it over and press again so both sides are dusted with sweetener. Put on the prepared baking sheet. Repeat.
  4. Bake for 17-19 minutes or until the edges are golden.


Tahini caesar salad is a healthy vegetarian version of a classic caesar salad, with a tahini and lemon-based dressing and crunchy homemade breadcrumbs.To make the dressing vegan, omit the yogurt and cheese.


  • 1/4 cup tahini
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon plain yogurt (or plant-based yogurt)
  • 1/2 cup grated Pecorino Romano or Parmesan cheese (or a mixture of both), divided
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup cold water
  • 1/4 cup fresh lemon juice
  • 1 small garlic clove
  • 1/2 teaspoon fine sea salt


  • 3  tablespoons extra-virgin oil
  • 2 thick slices crusty sourdough bread, cut into cubes (2 heaping cups)
  • 12 ounces (2 or 3 heads) Little Gem lettuce or hearts of romaine, washed and dried


  1. To make the dressing, combine the tahni, lemon juice, garlic, 3 tablespoons olive oil, yogurt, 1/4 cheese, water, salt and cayenne pepper in a blender or mini food processor until smooth. (Makes about 1 cup).
  2. To make the breadcrumbs, heat the oven to 375 degrees.
  3. Spread the bread on a small baking sheet and drizzle with the olive oil. Toss until evenly coated. Bake for 20 minutes, or until the bread is brown and crisp. When cool enough to handle, roughly chop the cubes on a cutting board or in a food processor to make pea-sized crumbs (or feel free to crumble with your hands if you want stress relief).
  4. Pull the green leaves off the lettuce and cut the inner core into wedges. If using romaine hearts, separate the leaves and tear into large bite-size pieces. Keep the inner core intact and cut into small wedges.
  5. Put the lettuce in a bowl or serving platter and toss with about 1/3 of the dressing. Sprinkle half the breadcrumbs and the remaining grated cheese over the salad. Serve with additional dressing and breadcrumbs on the side.


  • To make a vegan salad, substitute a plant-based yogurt (such as coconut or cashew) for the dairy yogurt and an equal amount of nutritional yeast for the cheese.
  • Extra dressing will keep up to a week refrigerated.

Healthy Oatmeal Breakfast Cookies

So I’m not sure what to call these except Healthy Oatmeal Breakfast Cookies! They are more like a “kitchen sink” oatmeal breakfast cookie and oh-so delicious!
Whatever you want to call them, they are delicious!! I made cookies, but they could just as easily be made as bars.
It’s best to puree the banana instead of just mashing it- then there’s no mushy lumps in your finished product. You’ll need to grind the oats anyway, so may as well use the blender twice!
These breakfast cookies are dense and cakey and sweet- all without any eggs, dairy or added sugar! They sort of remind me of banana bread! You certainly don’t have to add in all the ingredients I did. Pick and choose your favorites to mix in.
Healthy Oatmeal Breakfast Cookies


  • 1 cup oats ground
  • 1/3 cup banana pureed
  • 1/3 cup coconut oil melted
  • 1/4 cup pure maple syrup
  • 2 tbsp chia seeds
  • 1 cup oats whole
  • 1/2 cup unsweetened applesauce
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1/2 tsp salt

Optional Mix-ins:

  • 1/3 cup almonds slivered
  • 1/3 cup pecans chopped
  • 1/3 cup raisins
  • 2/3 cup chocolate chips vegan
  • 1/4 cup shredded coconut
Healthy Oatmeal Breakfast Cookies


  1. Preheat oven to 350.
  2. Grind 1 cup oats in blender. Add to bowl with whole oats, chia seeds, baking soda and salt- mix well and set aside.
  3. Puree 1 small-med banana (about 1/3 cup) in blender. Add to separate bowl with melted coconut oil, applesauce, syrup and vanilla. Mix well.
  4. Add favorite mix-ins to dry ingredients and mix well. Pour dry ingredients into wet ingredients and stir well.
  5. Form 2-3″ cookies and bake 12-17 minutes on 350 until done. For bars, use 9X9 baking dish or round baking pan and check after 20 mins, baking until center is done.

  • When cooled, seal in tight container for several days or wrap individually in foil and freeze. Heat 20-30 seconds on hi in microwave from frozen. Enjoy!

Spinach Hummus

I love classic hummus and often make it with falafel and whole wheat pita wraps along with some fresh juice to make a complete healthy meal. Luckily all the family loves this combination and doesn’t ask me more. I mean like sometimes if I make a dish either girls won’t like it or Husband would become fussy and then I have to make something special for the unsatisfied member of the family.
But as the whole family loves hummus, so I keep trying to introduce variations like beet hummus and this spinach hummus. So this time they loved the spinach hummus and we all had a nice filling and scrumptious evening snack with some deep fried traditional falafels. I could have made the falafel baked but seriously the fried ones taste so amazing that I don’t want to miss the exotic flavors.
A creamy, tasty and healthy chickpeas and baby spinach hummus which is just perfect to finish with some fava beans falafel.
Spinach Hummus


  • 1/2 teaspoon chilly flakes
  • 2 cups baby spinach leaves, washed
  • 8 garlic cloves
  • 2 cups chickpeas, cooked
  • salt to taste
  • peppercorn to taste
  • 2 teaspoon cumin seeds
  • 1/4 cup tahini
  • 1/4 cup olive oil, extra virgin
  • 2 tablespoon lemon juice
Spinach Hummus


  1. Add all the ingredients in a food processor and pulse a couple of times until smooth.
  2. Serve immediately with falafel or pita chips.

Mushrooms and Sausage in Creamy Wine Sauce

Creamy Mushrooms and Sausage is a family favorite Italian recipe!  This easy side dish is full of savory sausage and a delicious, creamy, parmesan sauce and ready in 20 minutes! Or, serve it over a bowl of pasta.
These mushrooms are perfect to serve at a party, and your guests will be raving about these!  Made with wine, cheese, Italian sausage, herbs and more!
Delicious side dish bursting with Parmesan and Mozzarella flavors!
Mushrooms and Sausage in Creamy Wine Sauce


  • 1/4 cup dry white wine
  • 4 cloves garlic finely chopped
  • 1 1/2 cups heavy cream
  • 16 oz. whole mushrooms
  • 8 oz. hot Italian sausage (casings removed)
  • 1/2 cup mozzarella (grated or shredded)
  • 1 tablespoon fresh chopped parsley
  • 1 teaspoon fresh chopped thyme
  • Salt and pepper
  • 5 slices bacon
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1/4 cup parmesan (grated)
Mushrooms and Sausage in Creamy Wine Sauce


  1. Preheat oven to 375°
  2. Line a large baking sheet with parchment paper or aluminum foil. Lay bacon strips in a single layer onto baking sheet, making sure not to overlap.
  3. Bake until crispy, 15 to 25 minutes.
  4. Drain on a paper towel-lined plate. Chop and set aside.
  5. In the large pan, melt the butter and add oil. Add the mushrooms and fry for 2-3 minutes to lightly brown mushrooms and release their juices (if any).
  6. Add sausage and continue cooking until sausage is slightly browned. Add in the garlic and stir it through for a minute, until fragrant.
  7. Pour in the wine and let reduce for 2 minutes, while occasionally stirring.
  8. Next pour in the cream and add thyme and parsley. Reduce heat down to low and simmer about 4 minutes. Add the mozzarella and parmesan cheeses. 
  9. Add the chopped bacon to the pan. Season with salt and pepper to taste.
  10. Serve warm.

Classic Keto No Bake Cheesecake

This keto no bake cheesecake is your classic cheesecake made low carb and keto friendly. You won't be able to tell the difference! Made with an actual keto cookie crust just like the real thing is. Simply whip it together and pop it in the refrigerator and have a sweet treat in no time!
Classic Keto No Bake Cheesecake


  • 2 tablespoon melted butter
  • 1.5 bags HighKey Snacks cookies

Cheesecake Filling:

  • 1/4 cup whipped heavy cream measure out when liquid
  • 1/4 cup powdered sweetener
  • 8 ounces full fat cream cheese
  • 1 tablespoon full fat sour cream
  • 1/4 teaspoon liquid stevia or monk fruit optional for desired sweetness

Whipped Cream Topping:

  • 1 teaspoon powdered sweetener
  • 1/4 cup whipped heavy cream
Classic Keto No Bake Cheesecake


  1. Starting with the crust you want to grind the HighKey Snacks cookies up first.
  2. Pour butter into the food processor to make cookies crumble. Too much butter and cookies will form into a paste. But even this is salvageable.
  3. In a round 9 inch pan spread crust out evenly. Place in refrigerator while you are making the keto cheesecake filling.

Cheesecake Filling:

  1. Cream room temperature cream cheese and sour cream together.
  2. Add in powdered sweetener and mix until smooth. Add liquid sweetener here as well if you are choosing that option.
  3. Next add in whipped heavy cream and fold in
  4. spread the filling across the cheesecake crust

Whipped Cream Topping:

  1. Whip the second batch of heav cream up to form stiff peaks
  2. Fold in tsp of powdered sweetener
  3. spread acoss of the cheesecake then place in refridgerator for an hour or two

Big Mac Tater Tot Cassserole

Big Mac Tater Tot Casserole is an easy dinner recipe that starts out with a base of ground beef, onions and dill pickles, all tossed in a copycat Big Mac sauce, and then topped with cheddar cheese and tater tots.
Big Mac Tater Tot Cassserole


  • 2 lbs lean ground beef
  • 1 cup diced dill pickle
  • 1 tbsp onion powder
  • 1 cup diced yellow onion
  • 1 tsp pepper
  • 2 cups shredded triple cheddar cheese blend
  • 1 tbsp garlic powder
  • 1 tsp salt
  • 1 cup Thousand Island dressing
  • 1/4 cup mayo
  • 24 oz frozen tater tots


  • 1/4 cup Thousand Island dressing
  • 1 cup shredded iceberg lettuce

Big Mac Tater Tot Cassserole


  1. Preheat oven to 400F.
  2. Dump ground beef into a large saute pan over medium-high heat along with a dab of margarine or butter.
  3. Crumble the ground beef well as it cooks.
  4. Once the ground beef is fully cooked, remove the pan from the heat and drain the excess grease.
  5. Add the Thousand Island dressing, mayo, diced onion, diced dill pickle, onion powder, garlic powder, salt and pepper to the pan with the beef.
  6. Stir until all of the ingredients are fully combined.
  7. Dump the ground beef mixture into a greased 9 x 13 inch baking dish and spread it out evenly.
  8. Sprinkle the shredded cheese on top of the beef.
  9. Place the tater tots in a single layer on top of the cheese.
  10. Place the baking dish in the oven and bake the casserole until the tater tots are golden brown. 40-45 minutes.
  11. Remove the casserole from the oven and sprinkle the shredded lettuce on top.
  12. Drizzle the Thousand Island dressing over the lettuce.
  13. Serve and enjoy!


Oreo Keto Chaffles recipe is everything you love about your favorite cookie! With a crispy chocolate shell and a fluffy, cream filled center, you will be making this keto chaffle over and over again!
There is so much more you can do with a chaffle than just making it with cheese and egg! There are breakfast chaffles, sandwich chaffles, and even dessert chaffles, like this one! Of course, there are slight variations depending on what kind of keto chaffle you are making.
For example, this chaffle contains no cheese!! So don’t worry, you aren’t about to get into a chocolatey cheesy mess. Dessert chaffles use heavy cream and other ingredients in place of eggs.


  • 2 tbsp Lakanto Monkfruit, or choice of sweetener
  • 1 tbsp Heavy Cream
  • 1/2 tsp Baking Powder
  • 1 tsp Coconut Flour
  • 1 Egg
  • 1 1/2 tbsp Unsweetened Cocoa
  • 1/2 tsp Vanilla


  • Whipped Cream (alternate frosting recipe in notes below)


  1. Preheat mini waffle maker.
  2. In a smal bowl, combine all chaffle ingredients.
  3. Pour half of the chaffle mixture into the center of the waffle iron. Allow to cook for 3-5 minutres.
  4. Carefully remove and repeat for second chaffle. Allow chaffles to sit for a few minutes so that they crisp up.
  5. For filling, we like it simple and just went for whipped cream. See notes below for alterate filling.

We preffered a simple feeling for this and simply used whipped cream. However if you'd like a cream cheese filling, use: 1 tbsp Lakanto Powdered Sweetener, 2 tbsp cream cheese (softened), and 1/4 tsp vanilla. Combine all ingredients and spread frosting once chaffle is cooled to room temperature.


Orange Banana Muffins – these moist banana muffins have a yummy citrus flavor. The glaze makes them extra delicious!
These muffins are great just plain, but if you want a special treat, add the glaze on top. Sour cream adds a bit of tartness that balances out the sweet, and pairs perfectly with the orange zest.
If you’re looking for a new banana recipe (you can’t have too many), give these orange banana muffins a try. They would be perfect for a spring brunch or bridal shower!
Moist and delicious banana muffins flavored with orange zest and topped with a sour cream orange glaze.


  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3 eggs
  • 1 1/2 tsp baking soda
  • 1 1/2 cups buttermilk
  • 4 overripe bananas, mashed
  • 1 1/2 tsp orange zest
  • 1/4 cup melted butter
  • 1/2 cup vegetable oil
  • 3 cups flour
  • 1 1/2 cups sugar


  • 1/4 cup sour cream
  • 1 1/2 cups powdered sugar
  • 1/2 tsp orange zest


  1. Combine flour, sugar, baking soda, baking powder, and salt in a large mixing bowl; set aside.
  2. Whisk together eggs, melted butter, oil, buttermilk, mashed bananas, and orange zest. Add to dry ingredients. Stir together lightly till ingredients are just combined.
  3. Fill well greased or paper lined muffin cups. Bake at 350° for about 15 minutes.
  4. In a small bowl, whisk together glaze ingredients till smooth. Glaze muffins while still warm.

Slow Cooker Bacon Brown Sugar Garlic Chicken

Slow Cooker Bacon Brown Sugar Garlic Chicken Is Made With Just Five Ingredients In Your Slow Cooker. Sticky, Garlicky, Sweet Fall Apart Bacon And Chicken.
Slow Cooker Bacon Brown Sugar Garlic Chicken is right in line with all the bacon brown sugar goodness on the blog. It is hard to argue with these magic ingredients working well together. Let’s take a ride down memory lane together!
Slow Cooker Bacon Brown Sugar Garlic Chicken


  1. 2 tablespoons garlic , minced
  2. 1/2 teaspoon Kosher salt
  3. 1/3 cup brown sugar , packed
  4. 1/4 teaspoon black pepper
  5. 5 chicken thighs
  6. 10 slices bacon
Slow Cooker Bacon Brown Sugar Garlic Chicken


  1. Add the chicken, salt, pepper and garlic to the slow cooker.
  2. Mix it up then flip the chicken skin side up.
  3. Wrap each thigh in two slices of bacon.
  4. Sprinkle on the brown sugar.
  5. Cook on low for 8-9 hours or on high for 5-6 hours.

Click on times in the instructions to start a kitchen timer while cooking.

Alice Springs Chicken Quesadilla

Have you guys ever ordered Alice Springs Chicken from the Outback? I think it’s my favorite item on their menu. You just can’t go wrong with grilled chicken that’s loaded with bacon, cheese, and honey mustard dressing. Trust me…if you love all of those things you are going to love this quesadilla just as much! This is the easiest thing in the world to make…which is a lifesaver for busy families!
Whenever I grill chicken I always make sure to grill a few extra pieces. It’s one of my favorite tricks for simplifying meals, especially in the summer.  If you have grilled chicken sitting in the fridge you already have a head start on turning a salad into a main dish, making a quick and easy pizza, whipping up chicken tacos, or you could just eat it plain. The options are limitless but be sure to add Alice Springs Chicken Quesasdillas to your list of recipes for using leftover grilled chicken!
This fun new twist on Alice Springs Chicken makes a super quick and easy lunch! You know you can't resist grilled chicken, crispy bacon, gooey cheese, and honey mustard!
Alice Springs Chicken Quesadilla


  • 1 chicken breast grilled and sliced
  • 2 slices of bacon cooked and diced
  • 1 c. shredded cheese you are welcome to use more if you would like (Colby jack, cheddar, or pepper jack are all great choices)
  • 2-4 T. honey mustard dressing
  • Parsley for garnish optional
  • 2 flour tortillas
  • 1 T. butter

Alice Springs Chicken Quesadilla


  1. Warm a skillet over medium heat. Add a little, or a lot if you want, of butter.
  2. Set one tortilla in the skillet.
  3. Sprinkle cheese over tortilla.
  4. Set sliced grilled chicken over cheese.
  5. Sprinkle diced bacon over cheese.
  6. Drizzle with honey mustard dressing, use as much as you’d like. I use about 2 Tablespoons.
  7. Add more grated cheese.
  8. Top with second tortilla shell.
  9. As soon as bottom tortilla is golden brown flip quesadilla.
  10. Wait for the second tortilla is golden brown and the cheese is melted then remove from skillet.
  11. Cut into pieces. Serve with additional honey mustard dressing and a garnish of parsley if desired.

French Onion Beef Casserole

This French Onion Beef Casserole will win hearts all around the dinner table. It is delicious, full of flavor and so comforting!
I can’t tell you how hard it is to photograph a casserole. haha. I LOVE a good casserole. I make them all the time, but all those ingredients added together in one dish can be a difficult photography subject.
That being said, don’t judge this based on the pictures. This French Onion Beef Casserole will win hearts all around the dinner table! It is delicious, full of flavor and will comfort full bellies! It is amazing, you guys! I can’t think of any other word except that it is amazing.
French Onion Beef Casserole


  • 2 cans (10.75 ounces each) cream of mushroom soup
  • 1 jar (15 ounce) Lay's French Onion dip
  • 10 ounces egg noodles
  • 1 pound lean ground beef
  • 1 cup French's fried onions
French Onion Beef Casserole


  1. Preheat oven to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray.
  2. Cook egg noodles in a large pot of water, according to package directions. Drain.
  3. Cook and crumble ground beef in a large skillet, over medium-high heat, until no longer pink. Drain any grease.
  4. Add soups and French onion dip to beef in skillet. Stir together to combine. Gently fold in cooked egg noodles to mixture.
  5. Pour mixture into prepared pan. Sprinkle fried onions evenly over top.
  6. Bake for 25 to 30 minutes or until thoroughly heated. Serve warm and enjoy!


Donuts were never a food we had around the house growing up. Even though my parents were far from low carb, they did eat real food and didn’t buy much that was processed. I’m not going to lie, though. I would have happily eaten donuts elsewhere whenever given the chance. It’s too bad that a keto low carb donuts recipe like this one wasn’t an option back then!
These days, the only time I’m really around donuts is at the office. I resist, though, because they are likely filled with questionable ingredients and definitely loads of sugar. Not to mention wheat and carbs.


  • 2 tsp Gluten-free baking powder
  • 1 tsp Cinnamon
  • 1/4 cup Butter (unsalted; measured solid, then melted)
  • 1 cup Blanched almond flour
  • 1/4 cup Besti Monk Fruit Erythritol Blend
  • 1/8 tsp Sea salt
  • 1/4 cup Unsweetened almond milk
  • 2 large Egg
  • 1/2 tsp Vanilla extract

Cinnamon Coating:

  • 1 tsp Cinnamon
  • 1/2 cup Besti Monk Fruit Erythritol Blend
  • 3 tbsp Butter (unsalted; measured solid, then melted)



  1. Preheat the oven to 350 degrees F (177 degrees C). Grease a donut pan well.
  2. In a large bowl, stir together the almond flour, sweetener, baking powder, cinnamon, and sea salt.
  3. In a small bowl, whisk together the melted butter, almond milk, egg, and vanilla extract. Whisk the wet mixture into the dry mixture.
  4. Transfer the batter evenly into the donut cavities, filling them 3/4 of the way. Bake for about 22-28 minutes (or longer for a silicone pan!), until dark golden brown. Cool until donuts are easy to remove from the pan.
  5. Meanwhile, in a small bowl, stir together the sweetener and cinnamon for the coating.
  6. When the donuts have cooled enough to easily remove from the molds, transfer them to a cutting board. Brush both sides of one donut with butter, then press/roll in the sweetener/cinnamon mixture to coat. Repeat with the remaining donuts.

Easy Breakfast Casserole with Potatoes and Ham

This Cheesy Hashbrown Breakfast Casserole is everything you need on Christmas morning! (Or anytime you have guests for breakfast!) Hashbrowns are baked til crispy, then topped with eggs, cheese, and black forest ham. It’s an overnight recipe, so you have more time for stockings in the morning! Make ahead breakfasts are always a win at the holidays. 
Easy Breakfast Casserole with Potatoes and Ham


  •  1 package (30 oz) frozen shredded hashbrowns
  •  1/2 cup (1 stick) melted butter
  •   1 and 1/2 to 2 cups black forest ham*, cut into bite-size pieces
  •  8 large eggs
  •  1 and 1/3 cups evaporated milk OR cream
  •  1 teaspoon seasoned salt
  •  1/2 teaspoon pepper
  •  1/4 teaspoon dry mustard powder (optional)
  •  1/2 teaspoon kosher salt
  • salt and pepper
  •  1 and 1/2 cups (packed) Monterey Jack cheese, shredded
  •  1 and 1/2 cups (packed) cheddar cheese, shredded
  •  1/4 teaspoon onion powder (optional)
Easy Breakfast Casserole with Potatoes and Ham


  1. Preheat your oven to 400 degrees F. 
  2. Spray a 9x13 inch pan with nonstick spray, or grease with butter.
  3. Dump the bag of frozen hashbrowns into the pan. (There is no need to thaw first.)
  4. Melt a stick of butter in a small bowl, and pour evenly over the potatoes. Sprinkle the potatoes with salt and pepper. Use a spoon to gently toss it all together, then spread it out so that it's even. 
  5. Bake at 400 degrees for 25-30 minutes, until the potatoes are tender and lightly browned on top. You can even nab a forkful to make sure they are done if you like.  
  6. Remove the casserole and reduce the oven temperature to 350.
  7. Layer the Monterey Jack and Cheddar cheese over the top of the potatoes. Add the ham. You can either leave it layered or use a spoon to gently toss the cheese and potatoes and ham together. Either way is fine. (I like to toss for a more even distribution.)
  8. In a large bowl or stand mixer, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  9. Pour the egg mixture evenly over the top of the casserole, making sure everything gets wet.
  10. Bake at 350 degrees for about 40 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  11. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 


  1. Follow instructions through step 5 (bake the potatoes at 400.) Remove from the oven and let cool slightly.
  2. Follow the instructions above for layering the cheese and ham. Cover tightly and refrigerate overnight.
  3. In a large bowl, whisk together 8 eggs, evaporated milk OR cream, seasoned salt, kosher salt, pepper, dry mustard, and onion powder. Beat well.
  4.  Cover the egg mixture and refrigerate overnight.
  5. In the morning, preheat your oven to 350 degrees F.
  6. Whisk the egg mixture once more, then pour over the potatoes in the casserole dish.
  7. Bake at 350 for 45-55 minutes. It is done when bubbly, when the edges start to brown and the center doesn't wiggle when you shake the pan.
  8. If the center of the casserole looks very wobbly but the top is starting to brown too much, cover with foil for the last few minutes of baking. 

Slow Cooker Loaded Mashed Potatoes

The Thanksgiving recipes continue with these slow cooker loaded mashed potatoes. I’ve never been a fan of mashed potatoes but when they’re made the right way (aka- cream, cream cheese and butter) and loaded with bacon and cheese, I suddenly become a mashed potato lover.
Loaded mashed potatoes made right in your slow cooker! Creamy, smooth mashed potatoes loaded with cheese, bacon, and green onions. Easy enough for a weeknight side dish at dinner or for a Holiday dinner like Thanksgiving. Free up oven space and use your slow cooker for the mashed potatoes.
Slow Cooker Loaded Mashed Potatoes


  • 1/2 teaspoon black pepper
  • 2 1/2 cups chicken broth
  • 4 oz cream cheese, cubed small
  • 1 bag (5 lbs) red potatoes peeled & halved
  • 1 teaspoon salt
  • 2 cups (8 oz block) shredded cheddar cheese
  • 4 tablespoons butter, cubed small
  • 10-12 slices chopped bacon
  • 1/3 cup thinly sliced green onions
Slow Cooker Loaded Mashed Potatoes


  1. Spray the insert of the crock pot with cooking spray. Place the peeled, halved red potatoes into it and sprinkle the salt and pepper over the potatoes. 
  2. Pour the chicken broth over the potatoes. Cover with lid and cook on HIGH for 4 hours. 
  3. Add the cubed butter and cream cheese into the crock pot (leave the liquid in there, do not drain it) and use a handheld blender to beat it until smooth and creamy. 
  4. Add 1 cup of shredded cheddar cheese, half the bacon, and half the sliced green onions. Stir it in with a wooden spoon until combined. Sprinkle the remaining cheese, bacon, and green onion on top. Let it sit for a few minutes for the cheese to melt.
  5. Serve right away. Potatoes can stay on the warm setting for up to 2 hours if needed. 

Recipe Notes
IMPORTANT: Do not overmix the potatoes with the hand mixer! If you beat them for too long they release more gluten which leads to pasty/gummy potatoes. Either use a hand potato masher to mash them or use the handheld mixer and just beat together until smooth and creamy. 
The chopped bacon and green onion amount is totally up to you. The measurements listed are the ones I use, but you can add more or less depending on preference. Same thing with the green onions. 
You can use either the full-salt, regular chicken broth or the reduced-sodium chicken broth. 
Use full fat cream cheese! It makes a big difference. 
It's important to cube the butter and cream cheese so it will blend in smoothly and easily with the potatoes. 


Are you looking for keto noodles? Here is a low carb noodle recipe that
makes great pasta noodles. Learn how to make homemade keto noodles that are
simple, quick and super yummy. Makes a great keto dinner or keto lunch.
These keto pasta noodles are gluten free and made with NO almond flour and
NO coconut flour. No need to buy store bought low carb noodles when you can
whip up these delicious keto noodles.
Once you make these low carb keto noodles everyone will be asking you to
make them over and over – they are that good! They are great tossed with
warm butter and Parmesan cheese as well with pesto sauce or marinara.
These are perfect fettuccine noodles to toss with a keto friendly Alfredo sauce.
If you are missing noodles on a ketogenic diet try this substitute. Switch out
the high carb noodles for these low carb healthy noodles. Read on for the
BEST low carb keto pasta noodles.


  • 1 c. Shredded mozzarella cheese
  • 1 tsp Garlic powder
  • ½ c Hot water
  • 4 Envelopes (1 box or ¼ cup) Plain gelatin
  • 1 tsp Italian seasoning
  • Salt and pepper to taste


  1. Place the hot water into a small saucepan over medium heat.
  2. Once the water comes to a low simmer, add in the gelatin whisking constantly until completely dissolved. This can take a few minutes. Be sure to use only plain unflavored gelatin. This is generally found in the baking aisle along the regular flavored gelatin, but sometimes on a higher or lower shelf. One box usually contains 4 packets with 1 tablespoon of powder each. You will need 4 tbsp total for this recipe.
  3. Once the gelatin is dissolved in the water, add in the mozzarella cheese and stir constantly until completely melted.
  4. Whisk in the garlic powder, Italian seasoning as well as salt and pepper to taste.
  5. Remove the mixture from the heat, and pour it out onto a sheet pan lined with parchment paper.
  6. Spread the mixture into a thin even layer, and let sit for 20-30 minutes.
  7. After the allotted time, you should be able to peel the mixture up off the parchment paper. When it has reached this consistency, it is time to form the noodles.
  8. Cut the edges of the mixture with a pizza cutter to get a rectangle shape with clean lines.
  9. Use the cookie cutter to vertically cut thin strands of fettuccine type noodles.
  10. Once the noodles are cut, they are ready to eat as is. It is important to note that you cannot heat these noodles up, so it is best to use them immediately at room temperature or later in a cold pasta salad. You can add warm sauces to the noodles, but because of the gelatin in them, if much heat is applied, they will lose their texture. They are wonderful tossed with some warm butter and Parmesan cheese!

Chicken and Spinach Skillet Dinner

I had a busy day today mopping up our wooden floors from all the rain mess.  First, our downstairs has no carpet, none.  The wooden floors that Paul put in are gorgeous, but not when they’re tracked up with muddy footprints. Incidentally, the mop and bucket and I had a date. Likewise, you can’t have clean floors and not dust.  Lastly,  why not wipe down the stove and the counters in the kitchen?
Hence, just mopping the floors snowballed into an all-out clean fest. Therefore before I knew it, it was time for dinner. Consequently, after everything I cleaned, I wanted dinner to be fast, delicious and with minimal dishes to wash.  As a result, I looked straight to one of my healthy chicken and spinach recipes. Chicken and Spinach Skillet Dinner fit those requirements to a “T”.
Chicken and Spinach Skillet Dinner


  • 1/2 teaspoon garlic powder
  • 2 Tablespoons olive oil
  • One – 14 1/2 oz can diced tomatoes undrained
  • 1 /4 cup water
  • 2 large boneless chicken breasts cut into strips
  • 1 medium onion diced
  • 1/2 Teaspoon dried oregano
  • 1/2 teaspoon pepper
  • 1/2 Teaspoon salt
  • 1 teaspoon dried basil
  • 1 cup baby spinach packed tight
Chicken and Spinach Skillet Dinner


  1. Place the oil in a saute pan on medium to high heat. Add the chicken strips,cook and stir until browned, about 10 minutes. Add the diced onion to the pan, cook until onion is soft.
  2. Add the undrained tomatoes, water and seasonings to the pan, bring to a boil while stirring. Reduce the heat to low, cover and simmer about 5 minutes. Add the spinach, cook and stir until the spinach begins to wilt. Serve over long grain rice that was cooked in chicken broth.

Healthy Banana Pudding

This WW banana pudding recipe is easy to make and so delicious the whole family will love it. It’s an indulgent healthy banana pudding recipe that is low in points and perfect for parties!
This post includes links to products to assist you. If you make a purchase I earn commission on the sale.
This delicious dessert is only four smartpoints per serving on all three myWW plans. Blue, Purple or Green the points are the same.
Weight Watchers banana pudding recipe is easy to make and so delicious the whole family will love it. An indulgent healthy banana pudding recipe, low in points!
Healthy Banana Pudding


  • 3 Cups Fat Free Whipped Topping, Divided
  • 10 Large Bananas, Ripe, Chopped
  • 2 Boxes (small), 3 oz Fat Free Vanilla Pudding Cook and Serve (Sugar free boxes are less than an ounce but the 4 serving size)
  • 4 Cups Low Fat Milk
  • 16 Reduced Fat Vanilla Wafers, Crushed
Healthy Banana Pudding


  1. Prepare pudding according to box directions using low-fat milk. Chill until set then fold in 2 cups of whipped topping.
  2. Makes 16 9 oz parfaits. Layer in 9 oz cups or parfait glasses.
  3. Use 1/3 Cup banana and 1 1/2 Tbsp pudding in alternating layers (2 sets of each)
  4. Chill until ready to serve. (Don't wait too long or your bananas will start to brown.)
  5. Top with 1 Tbsp whipped topping and 1 crushed wafer before serving. 

4 Freestyle Smart Points per serving.


Texas Style Lasagna is a dish you’ll be making repeatedly for family dinners, potlucks, parties…the list goes on and on. This is a filling ...