Air Fryer Pork Chops

Air Fryer Pork Chops are deliciously breaded and perfectly cooked in under 20 minutes. Delight your taste buds with Ranch flavor or use your favorite flavor combination.
Air Fryer Pork Chops


  • 1/2 cup milk
  • 2 cup bread crumbs
  • 4-8 thin-cut pork chops
  • 1 egg
  • 1 packet ranch seasoning mix, dry
  • salt and pepper, to taste
Air Fryer Pork Chops


  1. Preheat Air Fryer to 360 degrees F.
  2. In small bowl, beat egg, season with salt and pepper. Mix in milk. In separate bowl, mix together bread crumbs and ranch dressing mix
  3. One by one, dip pork chops into egg mixture then completely cover with bread crumbs. 
  4. In batches of 4 at a time, please pork chops in basket of Air Fryer and spray with olive oil. Cook for 6 minutes then turn over and cook another 6 minutes. Check for doneness and cook another 2-3 minutes if needed.

Chocolate Swirl Banana Bread

The next best thing to homemade banana bread is Chocolate Swirl Banana Bread made with melted chocolate chips. I love it with my morning coffee.
Chocolate and banana go together about as good as banana and peanut butter... or chocolate and peanut butter, for that matter. I've added chocolate chips to banana bread before and its downright wonderful, but this time I wanted to do something a little bit different and melt down those chocolate chips to make somewhat of a swirl pattern. Who doesn't love a good chocolate swirl, after all?
The chocolate portion of this banana bread is different than you might think because the chocolate didn't come from cocoa powder - it came from real dark chocolate that I melted down. Huge difference, in my opinion. The kids loved having a little slice of this in their lunch and I quite enjoyed warming it up with a bit of butter and enjoying it with a hot cup of coffee before everyone else woke up. Its the little things, right?
Chocolate Swirl Banana Bread


  • 2 cups all purpose flour
  • 1 teaspoon cinnamon (ceylon recommended)
  • 1 teaspoon baking soda
  • pinch of salt
  • 1/4 cup unsalted butter (room temperature)
  • 1/2 cup sugar
  • 1/4 cup brown sugar
  • 1 1/2 cups banana (mashed , about 3 large bananas)
  • 2 eggs
  • 1/3 cup buttermilk
  • 1/2 cup chocolate chips
Chocolate Swirl Banana Bread


  1. Preheat oven to 350° F. Prepare an 8 1/2 x 4 1/2-inch loaf pan by coating with cooking spray or lining with parchment.
  2. Combine the flour, baking soda, and salt. Set aside.
  3. In the bowl of a stand mixer with the paddle blade attached, cream butter and sugars together until light and fluffy (about 1 minute). Add banana, eggs, and buttermilk. Beat until blended. Add flour mixture and beat at low speed just until moist.
  4. To melt chocolate, place chocolate chips in a medium sized microwave safe bowl and microwave at HIGH 1 minute or until almost melted, stirring until smooth. Cool slightly. Add 1 cup batter to chocolate, stirring until well combined.
  5. Spoon chocolate batter alternately with plain batter into prepared pan. Swirl batters together using a knife.
  6. Bake in preheated oven for about 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Remove from pan and cool completely on wire rack.

Pesto Cheese Bombs

These cheese bombs are a thing of beauty. First of all, it doesn't get much easier than cutting up some string cheese, and if you're a mom you most certainly already have cheese sticks in your refrigerator. To make the pull apart, all you need to do is wrap some dough around the cheese. BOOM. Done. But wait. You know they could be oh so much better with a little something extra.
Ooey gooey melty Pesto Cheese Bombs with marinara sauce are super easy to make and will please any crowd. Make this appetizer for your next game day party!
Pesto Cheese Bombs


  • 16 ounces biscuit dough 
  • 4 mozzarella string cheese sticks
  • 1/2 cup pesto
  • butter for greasing
  • 1 cup marinara sauce (warmed)
Pesto Cheese Bombs


  1. Preheat oven to 350 degrees F. Place a ramekin or ceramic bowl in the center of a springform pan and grease the inside edges of the pan as well as the outside of the bowl to prevent sticking.
  2. Split each biscuit into two by dividing the layers, totaling 16 rounds of dough. Cut each of the cheese sticks into quarters. Wrap each chunk of cheese in the biscuit dough and seal edges to create a ball.
  3. Add pesto to a small bowl and roll each ball of dough in the pesto to coat. Add to the pan in a ring shape and cover with any remaining pesto. Bake with a layer of foil under the pan to catch any grease that might leak out for 35-40 minutes or until golden brown and some melted cheese is visible.
  4. Add warmed marinara to the center dish for dipping. Serve hot.

Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles

This Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles recipe is EVERYTHING! This dish is anything but short of flavor, the waffles are fluffy, thick, and airy and the cauliflower bites comes bursting with sweet + spicy flavors from the honey-hot sauce mixture. Super easy to make and completely dairy-free. The perfect breakfast, brunch, or Mother's Day meal for the entire family. Vegan option available.
Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles

Cauliflower Bites:
  • 1 head of organic Cauliflower, chopped in large chunks
  • 1 1/4 cups fresh water
  • 3/4 cup organic all-purpose flour (I use Bob's Red Mill)
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 2 cups bread crumbs (See Notes!)
  • 1/2 cup hot sauce (I use Frank's Original)
  • 2 cups organic honey (I use Wholesome Sweets; See Notes for Vegan option!)
  • 1/2 tsp black pepper
  • 1 tsp smoked paprika
  • 1 tsp dried parsley

Maple Pecan Waffles:

  • 2 1/2 cups organic all-purpose flour
  • 1 Tbsp ground cinnamon
  • 3 Tbsps vegetable oil (See Notes!)
  • 1 Tbsp vanilla extract
  • 1/2 cup Toasted chopped pecans (See Post for Instructions!)
  • 1 1/2 Tbsps baking powder
  • 1/4 tsp sea salt
  • 2 cups Almond milk (I use Califia Farms; You can use your fave plant-based milk!)
  • 1 1/2 Tbsps apple cider vinegar
  • 1/2 cup pure maple syrup + more if desired! (I use Coombs Family Farms; See Notes!)
Sweet + Spicy Cauliflower Bites + Maple Pecan Waffles

Cauliflower Bites:

  1. Preheat your oven to 450 degrees Fahrenheit and prepare your baking sheet with parchment paper.
  2. Then in a medium bowl, add water, flour, sea salt, black pepper, smoked paprika, dried parsley, and garlic powder and whisk together until fully combined. Set aside.
  3. In a separate bowl, add bread crumbs and also set aside.
  4. Now dip each cauliflower into batter (shaking off any excess) and then toss into bread crumbs. Then lay each cauliflower side by side on the baking sheet (about an inch apart). Repeat until all cauliflower are coated. **NOTE: Be sure to SHAKE OFF any excess coating.**
  5. Bake for 25-30 minutes or until golden brown and "crunchy" looking. **NOTE: Be sure to flip each cauliflower on opposite side half way through baking time**
  6. In the meantime, combine the honey, and hot sauce in a medium pot (on medium-high heat) and let it simmer for 2-3 minutes until bubbly. Reduce heat to low and add thickener (arrowroot or starch + water mixture), whisking until well combined and sauce becomes thick.
  7. Once cauliflower bites are nice and crispy, remove from oven and let cool slightly for 5 minutes.
  8. Toss them GENTLY into the sauce until fully coated. Add coated cauliflower back to baking sheet and place them back in the oven (turning oven on broil) for about 5-6 minutes.
  9. Once sauce has thickened and appears to be 'sticky' unto the bites, remove from oven and set aside.

Maple Pecan Waffles:

  1. Preheat your waffle maker to desired setting–medium-high heat worked for me!
  2. In a large bowl, whisk together the organic all-purpose flour, cinnamon, baking powder, and sea salt.
  3. Add the oil, Almond milk, vanilla extract, maple syrup, and apple cider vinegar in the center of the dry mixture (after creating a well) and stir everything together well (using a spatula) until fully incorporated. Add the toasted pecans and stir again. Now, let the batter sit for 2-3 minutes while it slightly thickens and rises, which means that the ingredients have activated.
  4. Next, spoon batter into your waffle maker (1/4 cup approximately) and cook according to your waffle iron’s instructions.
  5. Once each waffle completes, add to a baking sheet and place them in the oven on the lowest setting (to keep them warm). Repeat until all waffles are made.
  6. To serve–stack waffles (whole or cut), top with cauliflower bites, sliced strawberries (if desired) and drizzle with maple syrup.
  7. Bon Appetit!

2 Ingredient Dough Pretzels - Weight Watchers

The secret to these self rising flour pretzels is fat free Greek yogurt. Fat free Greek yogurt is 0 points on the Weight Watchers Freestyle plan and is one of the main ingredients in these pretzels. The crazy thing is that you cannot taste the yogurt at all in these pretzels. My favorite yogurt to use is Fage Total 0% Greek Yogurt.
2 Ingredient Dough Pretzels - Weight Watchers
This greek yogurt pretzels recipe uses self rising flour which you can buy pre-made or make yourself. I share an easy self rising flour recipe here. This allows you to make these pretzels with no yeast and not having to wait for the dough to rise.
To make 2 homemade pretzels, combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form. If you just want to make 4 pretzels, just double the ingredients.
Knead the dough on a floured surface and divide into two equal parts. You will want to make sure that the two pieces of dough are of equal weight. This scale really comes in handy.

2 Ingredient Dough Pretzels - Weight Watchers


  • 1/2 cup Fage Total 0% Greek Yogurt
  • 1 egg for egg wash
  • 1/2 cup self rising flour
  • Coarse sea salt


  1. Preheat oven to 350 degrees.
  2. Combine 1/2 cup of self rising flour and 1/2 cup of Fage Total 0% Greek Yogurt in a bowl until a dough starts to form.
  3. Knead the dough on a floured surface and divide into two equal parts.
  4. Roll each piece of dough into a 12-14 inch rope.
  5. Form into a pretzel shape.
  6. Beat an egg and brush it over the pretzels and sprinkle on coarse sea salt.
  7. Bake at 350 degrees for 22 minutes and 550 degrees for 2 minutes.

2 Ingredient Pizza Dough

Are you a fan of pizza but think that it is off limits while trying to lose weight? I used to think so too, until I discovered this Two Ingredient Pizza Dough. This dough is all the rage among my Weight Watchers friends and with good reason. It is easy to make, tastes great and is low in points on the Weight Watchers Freestyle program. Even my kids request this and they can eat whatever kind of dough they want. This Weight Watchers pizza dough is quick and easy to make. No yeast and no waiting for the dough to rise.
This Weight Watchers friendly Two Ingredient Pizza Dough allows you to make a pizza for 6 Freestyle Points! It tastes amazing and you won't feel deprived at all.
2 Ingredient Pizza Dough

For Pizza:

  • 1/3 cup Kirkland Marinara sauce
  • 2 oz Trader Joe's Lite Shredded Mozzarella cheese

To make 2 balls of dough:

  • 1/2 cup Fage Total 0% fat free Greek Yogurt
  • 1/2 cup self rising flour
2 Ingredient Pizza Dough


  1. Preheat oven to 450 degrees.
  2. Combine self rising flour and Greek yogurt to make the dough.
  3. Divide into two equal pieces. You can freeze one and use the other.
  4. Turn the dough you will be using onto a floured surface and knead.
  5. Roll out dough and place in a small greased pizza pan.
  6. Bake for 5 minutes at 450. Keep an eye out for it not to get too brown.
  7. Remove from oven and top with sauce and cheese.
  8. Return to oven and bake for another 10 minutes, checking to make sure it doesn't get too dark.

Peach Crumble Bars

These peach bars are delicious with almond flavor.  Crunchy crumbles and soft peaches make a nice combination.
Today I am sharing my peach crumble bars which are as delicious .  These bars are so easy to make as well;  I am using the same dough for the crust and crumbles.
In today’s recipe, I use oatmeal in the dough.  If you want to try my strawberry bars with oatmeal, you can use this crust.
Let’s see the ingredients of this delicious recipe
Peach Crumble Bars

Crust and Crumbles:

  • 155 grams (3/4 cup) granulated sugar
  • 1 teaspoon cinnamon
  • 140 grams (1 cup) all-purpose flour
  • 130 grams (1 cup and 1/3 cup) rolled oats
  • 1/4 teaspoon salt (optional)
  • 150 g (⅔ cup) unsalted butter, melted and cooled

Peach Filling:

  • 450 grams (2 cups) peaches, peeled and cut into small pieces*
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon almond extract
  • 30 grams (2 tablespoons) granulated sugar
  • 2 teaspoons cornstarch
Peach Crumble Bars


  1. Preheat the oven to 350°F(177°C). Grease 8 inch (20cm) square oven-proof dish and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
  2. Chop the peaches into almost  ½-1 inch (1,25-2,5 cm) pieces. First, mix the peaches with lemon juice and then with the almond extract. Next, toss with cornstarch and sugar. Set aside. 
  3. Mix the flour, rolled oats, sugar, cinnamon, salt( if using) well in a medium bowl.  Then add the melted butter and stir with a spoon or spatula.
  4. Place ⅔ of the mixture into an oven-proof dish that is lined with parchment paper.  Use your hands or a spoon to spread the mixture evenly.
  5. Next, cover the crust with the peach mixture but leave the excess liquid in the bowl.  You may want to use this liquid later if there is too much left. ( You can place that liquid into a small pan, and when the mixture thickens you can remove it from the heat and drizzle the sauce on top of the baked bars. )
  6. Sprinkle the remaining dough over the peaches. If you like you can make some big crumble pieces by squeezing crumble mixture in your hand before sprinkling.  Use your fingertips to press to the crumbles so they can stick to peaches. 
  7. Bake for 33-35 minutes until the top becomes golden brown and the crumbles are crunchy. Let it cool at room temperature for almost 1 hour.   Then keep in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.


Cinnamon warms the body and stimulates the metabolism that contributes to weight loss. Taking cinnamon before bedtime will most likely contribute to weight loss in the abdomen, as well as suppressing appetite and contributing to a feeling of satiety.
In addition to helping to lower bad cholesterol, cinnamon contributes to regulating blood sugar. It also has antibacterial properties and cleanses the bad bacteria from the stomach.
It is not recommended to consume more than one teaspoon (5 g) daily for six weeks (or shorter) without a break.

Rich in vitamin C, lemon is a great supplement to any diet for those who want to lose weight. It is rich in nutrients that boost fat metabolism and help prevent obesity. These citruses can also prolong the feeling of satiety, which reduces the craving for food and can contribute to weight loss.
A drink of lemon, honey and cinnamon is best to drink in the morning, 20-30 minutes before breakfast. You can also drink it 30 minutes before lunch if you like.
Check out the preparation formula below

  • ½ a lemon
  • 1 tsp Ceylon cinnamon (powdered)
  • 1 tbsp raw honey


  1. Gather all of the above ingredients and mix them all in one tall glass.
  2. Next, heat up a cup of water and add it to the mixture in the glass.
  3. Stir it and there you have your natural solution.
  4. Always remember to consume it before breakfast.

Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)

These keto cinnamon pecan coconut flour pancakes drenched in sugar free maple syrup create the ultimate low carb breakfast item. Moist, buttery pancakes with a pecan crunch. Coconut flour pancakes are not only low carb and keto friendly but gluten free too.
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)


  • 1 TB Powdered sweetener I used this one substitute w/ 1/4 tsp of psyllium husk
  • 1/8 tsp Salt
  • 1/8 tsp Baking Powder
  • 2 Large Eggs
  • 1 TB Unsweetened Almond Milk
  • 2 TB Coconut flour I used this one
  • 1/4 tsp Cinnamon
  • 1.5 TB Coconut Oil Make sure coconut oil is in a liquid state
  • 1/4 tsp Vanilla extract
Keto Cinnamon Pecan Coconut Flour Pancakes (Keto, Low Carb, Gluten Free, Dairy Free)


  1. Mix coconut flour, cinnamon, powdered sweetener, salt, and baking powder together in a small bowl. Set aside.
  2. For wet mixture combine eggs, unsweetened almond milk, coconut oil, and vanilla extract. Mix well
  3. Combine dry and wet ingredients
  4. Add pecans to batter
  5. On a griddle or skillet set at medium temperature, melt butter and pour pancakes. With these measurements you should get 3.
  6. Depending on coconut flour used they may or may not bubble. In this scenario continue checking for edges browning. Do not overcook or will result in dry pancakes. I recommend flipping when edges brown.
  7. Pierce middle of pancake to check for doneness. Should still be soft in middle, but not liquid.
  8. On the top in the photos is a mix of Swerve brown sugar, coconut oil and pecans

Air Fryer Donuts

Looking for a quick and easy recipe you can make in your Air Fryer? These Easy Air Fryer Donuts are just that! They only take a few minutes to fry, roll them in the delicious cinnamon sugar mixture and then serve them for breakfast or a quick and easy snack or treat. When you are craving homemade doughnuts and are short on time take these biscuits, toss them in your air fryer and enjoy a warm flaky donut in minutes!
Quick and Easy Air Fryer Donuts that are made from refrigerated biscuits! This recipe is so delicious and easy.
Air Fryer Donuts


  • 2 tsp ground cinnamon
  • 4 Tbsp butter melted
  • 16 oz refrigerated flaky jumbo biscuits
  • 1/2 c. granulated white sugar
  • olive or coconut oil spray
Air Fryer Donuts


  1. Combine sugar and cinnamon in a shallow bowl; set aside.
  2. Remove the biscuits from the can, separate them and place them on a flat surface. Use a 1-inch round biscuit cutter (or similarly-sized bottle cap) to cut holes out of the center of each biscuit.
  3. Lightly coat air fryer basket with olive or coconut oil spray. Do not use non-stick spray like Pam because it can damage the coating on the basket.
  4. Place 4 donuts in a single layer in the air fryer basket. Make sure they are not touching. 
  5. Bake at 360 degrees F for 5 minutes or until lightly browned. 
  6. Remove donuts from Air Fryer, dip in melted butter then roll in cinnamon sugar to coat. Serve immediately.

Granola Yogurt Cups (or Bars)

Granola Yogurt Cups, filled with yogurt and topped with your favorite fresh fruit, will be the star of your next brunch gathering! Or make these cups into granola yogurt bars for a convenient grab-n-go option.
Typically fruit, yogurt and granola bowls are my breakfast of choice. Sometimes, though, I really like to jazz it up. And these Granola Yogurt Cups are a new favorite. Plus, these were a huge hit with the family! Not to mention you can customize them based on your favorite toppings. I personally love the Light & Fit Greek® Blueberry nonfat yogurt with a topping of blueberries. Don’t like blueberries? These would be great with strawberries, chopped almonds, mini chocolate chips or a combination.
Have you guys tried Light & Fit Yogurt? I’m a huge fan, not only of the taste but I also love that these are packed with 12 grams of protein and 80 calories per 5.3 ounce serving. They’re so delicious and they are such a great addition to my breakfast recipes. 

Granola Yogurt Cups (or Bars)

  • 2 cups rolled oats
  • 1/4 cup almonds chopped
  • 1/4 teaspoon salt
  • 1/2 cup peanut butter or almond butter
  • 1 1/2 cup rice cereal
  • 1/4 cup shredded unsweetened coconut
  • 1/2 cup honey
  • 1 1/2 teaspoon vanilla
  • 1 cup dried blueberries


  • 1/4 cup Dannon Light & Fit® Blueberry
  • 2-3 tablespoons water and until desired consistency is achieved


  • 1 1/4 cups rolled oats
  • 1/4 cup rice cereal
  • 3 tablespoons honey
  • 1 teaspoon vanilla
  • 2 cups Dannon Light & Fit® Blueberry
  • 1/4 cup shredded unsweetened coconut
  • 1/4 cup almonds chopped
  • 1/4 teaspoon salt
  • 2 tablespoons peanut butter or almond butter
  • 2 cups fresh blueberries

Granola Yogurt Cups (or Bars)


  1. Line a 9x13 square Pyrex pan with wax or parchment paper.
  2. In a large bowl combine the oats, rice cereal, coconut, almonds, and salt. Mix together.
  3. In a small microwave safe bowl combine the almond butter and honey. Microwave for 30 seconds to 1 minute or until the mixture is hot and pourable. Add the vanilla and mix again.
  4. Add the honey mixture to the dry oat mixture and mix until everything is moist and combined. Gently stir in the blueberries. Press the mixture into the prepared pan and then using the back of a measuring cup press the mixture into the pan until it is tightly packed. Cover and place in the freezer for 1-2 hours. Cut into 9-12 bars and return to the freezer.
  5. Make the Greek yogurt coating. In a small bowl, whisk together the yogurt and water. Start with about 2 tablespoons water and continue to add water as needed until you have a thick, but pourable, coating.
  6. Line a baking sheet with parchment paper. Working with one frozen bar at a time, dip the bar into the yogurt and allow any excess to drip off. Place bars back into the freezer for 1-2 hours and until yogurt coating has hardened. Bars are best when kept in the freezer.


  1. Preheat oven to 325°F.
  2. Combine oats, rice cereal, coconut, almonds, and salt in a large bowl. Combine honey and almond butter in a small microwave-safe bowl. Microwave at high 20 to 30 seconds; stir until smooth. Add the vanilla and stir. Add honey mixture to oat mixture; toss to coat. Divide oat mixture evenly among 8 muffin cups coated with cooking spray. Using a piece of parchment paper (to prevent sticking), press oat mixture into bottom and up sides of each muffin cup. Bake at 325°F for 15 minutes or until edges are browned and crisp; cool completely in pan.
  3. Carefully run an offset spatula or butter knife around edges to loosen granola cups; remove from pan. Fill each cup with about 1/4 cup yogurt, and top with berries. Drizzle with honey, if desired.

Chocolate Delight

Chocolate Delight is a layered pudding dessert that looks impressive and tastes amazing, but is so easy to whip up! It's made with a pecan cookie crust that's topped with layers of cheesecake filling, pudding, and Cool Whip. This chocolate layered dessert is perfect for all of the chocolate lovers in your life!
Chocolate Delight


  • 3/4 cup butter, melted
  • 1 cup pecans, finely chopped
  • 1 1/2 cups all-purpose flour


  • 1 (8 oz) package cream cheese, room temperature for easier mixing
  • 1 cup Cool Whip
  • 1 cup confectioners' powdered sugar


  • 1 (3.4 oz) package vanilla instant pudding
  • 3 cups whole milk
  • 1 (3.4 oz) package chocolate instant pudding


  • remainder of Cool Whip
  • Optional: grated chocolate sprinkled over the top
Chocolate Delight


  1. Crust layer: Mix flour, butter and pecans and press into the bottom of a 9 X 13-inch dish or pan. Bake at 325°F for 25 minutes. Remove from oven and cool completely.
  2. For the bottom layer over crust, mix cream cheese, powdered sugar and 1 cup Cool Whip. This is easiest to mix with an electric mixer. Spread over crust. Chill each layer for about 20 minutes in the freezer before adding the next to give everything a chance to firm up.
  3. For the second layer, mix together puddings and milk. Mix according to package directions. Spread over cream cheese layer. You can chill for another 20 minutes in the freezer to make spreading the Cool Whip easier.
  4. Top with remaining Cool Whip and sprinkle with grated chocolate, if desired. Let the dessert chill in the refrigerator for at least 2 hours.

Instant Pot Buffalo Chicken Sliders

These Instant Pot Buffalo chicken sliders are the perfect game day food to serve up to guests, or a quick and fun dinner option to change things up at the dinner table. Instant Pot Buffalo Chicken Sliders are tender pulled chicken with a blue cheese hot sauce that is the perfect mix of spice and a splash of sweet. The Instant Pot makes these buffalo chicken sliders a breeze to cook, and the flavor factor is phenomenal!
tender pulled chicken with a blue cheese hot sauce that is the perfect mix of spice and a splash of sweet. The Instant Pot makes these buffalo chicken sliders a breeze to cook.
Instant Pot Buffalo Chicken Sliders


  • 2 pounds Chicken Breast
  • 2 tbs Brown Sugar
  • Blue cheese crumbles
  • 1 Green Onion
  • 12 Hawaiian Rolls
  • 1 cup Buffalo Wing Sauce
  • 1/4 cup water
  • 1/2 cup Blue Cheese Dressing
  • 2 tbsp Butter
Instant Pot Buffalo Chicken Sliders


  1. Place chicken, Wing sauce, water and brown sugar in the Instant Pot. 
  2. Place on manual high pressure for 14 minutes
  3. Do a Quick Release 
  4. Remove Chicken and Shred
  5. Place shredded chicken on Hawaiian Rolls
  6. Top with crumbled blue cheese, Chopped green onion, and Blue cheese Dressing
  7. Melt Butter and brush over the top of the rolls
  8. Place in broiler for 2-3 minutes or until top is golden brown
  9. How To Prepare to Freeze
  10. Place Chicken Breast, Hot Sauce Brown Sugar and butter in a gallon size freezer bag.
  11. Freeze up to 3-6 months

How To Cook from Frozen:

  1. Place one half cup water in the instant pot.
  2. Add contents of the freezer bag.
  3. Cook on manual high pressure for 14 minutes with a natural release.
  4. Shred and serve.

Zucchini Boat Weight Watchers Taco Casserole

Zucchini Boat Weight Watchers Taco Casserole is a dish the whole family can enjoy. Taco seasoned ground turkey, corn, black beans, onions, cheese and more come together to make a stuffed zucchini boat casserole.
Turkey stuffed zucchini boats are so easy, and who doesn’t like a creative looking dinner that is total comfort food. If you are on the Weight Watchers diet, this recipe is right up your alley. Feel free to take some ingredients away if you are not a fan of it. This is zucchini boat Weight Watchers taco casserole is versatile.
Zucchini Boat Weight Watchers Taco Casserole is a dish the whole family can enjoy. Taco seasoned ground turkey, corn, black beans, onions, cheese and more come together to make a stuffed zucchini boat casserole.
Zucchini Boat Weight Watchers Taco Casserole


  • 1 cup corn
  • 1 cup black beans
  • 4 large zucchini
  • 1 pound ground turkey
  • taco seasoning
Zucchini Boat Weight Watchers Taco Casserole


  1. Cut zucchini length wise and scoop out inside.
  2. Preheat oven to 350.
  3. Cook ground turkey until brown and crumbled.
  4. Add 2/3 cup water, taco seasonings, corn, black beans.
  5. Stir together and scoop into zucchini boats.
  6. Bake on 350 for 15 minutes.
  7. Remove and top with your favorite toppings.

Air Fryer Garlic and Parm Green Bean Fries

Air Fryer Garlic and Parm Green Bean Fries are the perfect snacks to enjoy as you are cheering on your favorite sports team, at a party, or as a weeknight treat. With a handful of ingredients, you can whip up a batch of these air fryer green bean fries in a hurry! Pair with your favorite dipping sauce and dive in.
I have always seen fried green beans on the menus at restaurants but never felt like trying them. We are snowed in right now, and I got the craving for something crunchy and savory. I thought now is the perfect time to give a green bean fry a try! I got to work with the garlic, parmesan, and panko bread crumbs, and magic happened.
These green bean fries blew me out of the water. I dipped mine in sriracha mayo, but you could eat plain, use ranch, or whatever favorite dipping sauce you like. The Air Fryer offers a nice crunchy texture that gives it that fried taste, without the added oil. I almost feel like I didn’t make enough, they were gobbled right up!
Air Fryer Garlic and Parm Green Bean Fries


  • 1 pound fresh green beans
  • 2 eggs
  • 1/2 cup flour
  • 1 cup panko bread crumbs
  • 1/2 cup parm cheese
  • 1 tbs garlic powder
Air Fryer Garlic and Parm Green Bean Fries


  1. Rinse green beans
  2. Coat in flour (Optional)
  3. Whisk eggs and dip green beans in eggs
  4. Mix together parm cheese, panko bread crumbs and garlic powder
  5. after dipping the beans in eggs Dip green beans in panko mix coat the green beans well.
  6. Place in air fryer on 390 for 5 minutes or until golden brown.
  7. Sprinkle with additional parm cheese

Korean Chicken Bao

Soft and fluffy steamed bao buns filled with crispy Korean chicken - a fantastic party food idea to impress your guests!
Korean Chicken Bao

Bao Buns:

  • 2 tsp (equivalent to one packet or 7g) instant dried yeast
  • 3 tbsp whole milk
  • 3/4 cup + 2tbsp (210ml altogether) warm water
  • 3 tbsp unsalted butter very soft
  • 3 3/4 cups (450g) plain (all purpose) flour
  • 2 tbsp caster sugar
  • ½ tsp salt
  • 1 tbsp olive oil

Chicken and marinade:

  • 1/2 tsp salt
  • 1/4 tsp white pepper
  • 4 chicken breasts sliced into bite-size chunks
  • 1 cup (240ml) buttermilk
  • 1/4 tsp garlic salt

Crispy Coating:

  • 1 tsp paprika
  • 1 tsp baking powder
  • 1 tsp ground black pepper
  • 1/2 tsp garlic salt
  • 1 1/2 cups (180g) plain (all-purpose) flour
  • 1 tsp salt
  • ½ tsp celery salt
  • 1 tsp dried thyme
  • 1 tsp chilli flakes
  • vegetable oil for deep frying - at least 1 litre/four cups

Korean Sauce:

  • 4 tbsp brown sugar
  • 4 tbsp soy sauce
  • 2 cloves garlic peeled and minced
  • 2 tbsp gochujang paste
  • 2 tbsp honey
  • 2 tsp minced ginger
  • 1 tbsp vegetable oil
  • 1 tbsp sesame oil

To Serve:

  • 1 small red onion - thinly sliced
  • Small bunch of fresh coriander - cilantro, roughly chopped
  • 2 tsp black and white sesame seeds
  • 1/4 cucumber - chopped into small pieces
Korean Chicken Bao


  1. Start by making the bao buns.
  2. Place the flour, sugar, salt and yeast in a bowl and mix together.
  3. Add the milk, warm water and butter to a jug and stir together until the butter melts. Stir the liquid mixture into the flour mixture at first with a spoon, and then with your hands. Turn out onto a floured surface and knead for 10 minutes. Alternatively, you can do this in a mixer fitted with a dough hook.
  4. Place the dough in an oiled bowl. Cover (with clingfilm or a damp tea toweand leave to prove until doubled in size - about 90 minutes - 2 hours).
  5. Meanwhile, start on the Korean Chicken. Place the chicken in a bowl. Add the buttermilk, salt, pepper and garlic salt. Mix together, cover and place in the fridge to marinade for at least 1 hour.
  6. After the dough has proved, tip it out of the bowl onto a floured surface. Knead the dough again and split into 20 balls. Place a piece of baking parchment on your work surface and roll each ball into an oval on top of the parchment, using a rolling pin – approx. 6cm x 9cm.
  7. Brush the ovals with the olive oil and fold each oval over, using a chopstick in the middle to fold over to leave a little space in the fold (so the oil is on the inside of the fold). Remove the chopstick and place each bun onto a small piece of baking parchment.
  8. Place the buns on the trays - still on the the baking parchment - as this will help you to move them later. Cover each tray with clingfilm or a carrier bag (ensuring the clingfilm doesn't touch the dough - or it will stick) and leave to prove for a further hour, until puffed up.
  9. Preheat the oven to a low heat (to keep cooked chicken warm). Heat a large pan of vegetable oil (or preheat your deep fat fryer) until hot (you can test by dropping a small cube of bread in there, if it rises immediately to the top and starts to bubble rapidly, it’s hot enough). You’ll need at least 1 litre (4 cups) of oil.
  10. Mix together the crispy coating ingredients in a small bowl. Take the chicken out of the fridge. Lift a piece from the buttermilk and allow the excess to drip off. Dredge the chicken in the crispy coating mixture – ensuring it’s fully covered. Place on a tray and repeat until all of the chicken is coated.
  11. Once the oil is hot enough, add in 10-12 of the chicken pieces. You can add more or less depending on the size of your pan, just be sure not to overcrowd the chicken. Cook for 3-5 minutes until golden brown and cooked in the middle. You can check this by cutting open a piece of chicken, if it’s no longer pink in the middle, it’s cooked.
  12. Place on a tray in the oven to keep warm whilst you cook the rest of the chicken.
  13. Meanwhile, put a large steamer pan on to boil. Working in batches, place the buns in the steamer (you can keep them on the baking parchment and steam for 10 minutes. I use a double layer steam pan - placing four buns in each layer. Once steamed, place on a warm plate.
  14. While the chicken and bao buns are cooking, make the sauce. Place the gochujang, honey, sugar, soy sauce, garlic, ginger, vegetable oil and sesame oil in a saucepan and stir together.
  15. Bring to the boil, then simmer for 5 minutes until thickened.
  16. Place all of the cooked chicken in a bowl and pour the sauce over the chicken. Toss together to coat. You can leave the chicken chunks whole, or slice up if you prefer.
  17. Carefully open the steamed bao buns and stuff with the Korean chicken. Top with slices of red onion, cucumber, fresh coriander (cilantro) and sesame seeds before serving.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup - Tender chunks of chicken in a rich homemade chicken broth with big hearty veggies. Homemade Instant Pot chicken noodle soup from scratch in less than an hour.
Instant Pot Chicken Noodle Soup


  • 1 tablespoon of olive oil
  • Kosher salt and freshly ground pepper
  • 4 ounces of extra wide egg noodles
  • 1/4 cup of minced fresh flat leaf parsley
  • 5 carrots peeled and sliced into 1/2 inch pieces
  • 1 small onion diced
  • 3 cloves of garlic minced
  • 8 cups of water
  • 2 celery sticks sliced into 1/2 inch pieces
  • 1 whole 5 pound chicken giblets removed and discarded
  • 2 tablespoon of soy sauce
Instant Pot Chicken Noodle Soup


  1. Set Instant Pot to Saute function.
  2. Heat olive oil and onions until onions start to soften and become translucent, 2-3 minutes.
  3. Add garlic, carrots and celery and saute for another minute.
  4. Add whole chicken to Instant Pot, followed by water, soy sauce, 2 teaspoon of salt and several turns of freshly ground pepper.
  5. Turn off Saute function, lock Instant Pot lid in place, make sure pressure valve is set to sealing and set Instant Pot to High Pressure for 20 minutes, via manual mode.
  6. Instant Pot will take 15-20 minutes to come to pressure, then will countdown from 20 minutes.
  7. After 20 minutes at high pressure, Instant Pot will beep and switch to keep warm mode.
  8. Turn pressure release valve to Quick Release pressure.
  9. Carefully open Instant Pot, keeping lid angled away from you to avoid very hot steam.
  10. Remove whole chicken and set aside to shred.
  11. Turn Instant Pot back to Saute function and let chicken broth come to a boil.
  12. Stir in egg noddles and let cook for about 5 minutes.
  13. While noodles are cooking, shred chicken into bite sized pieces discarding bones and skin.
  14. Once noodles are cooked, stir in chicken meat and fresh parsley.
  15. Adjust salt and pepper to taste.

Keto Chaffle Italian Garlic And Herb

Keto chaffles are all the rage right now and rightfully so – they are delicious!
Not only are keto chaffle recipes delicious they are so easy to make.
You can mix up a low chaffle batter in under 5 minutes.
You can enjoy chaffles in many different ways: by themselves, make a chaffle sandwich, make a pizza and so much more.
You can enjoy low carb chaffles as a keto dinner, keto lunch or snack.
If you follow a ketogenic diet and are looking for something new to try then you check out these keto Italian garlic and herb chaffles.
This is a NO FAIL keto recipe you will want to make over and over again.
If you are missing bread on a ketogenic diet try this substitute.
Switch out the high carb bread for this low carb healthy chaffle. Read on for the BEST low carb keto chaffles

Keto Chaffle Italian Garlic And Herb


  • ½ C. Shredded mozzarella cheese
  • 1 Tbsp. Almond flour
  • ¼ tsp. Garlic powder
  • 1 Egg
  • 1 Tbsp. Heavy whipping cream
  • ¼ C. Grated parmesan cheese
  • ¼ tsp. Italian seasoning
  • Mini waffle maker
Keto Chaffle Italian Garlic And Herb


  1. Preheat your mini waffle maker.
  2. Mix together the ingredients for the chaffle in a mixing bowl until completely combined. This mixture will not be liquidy like most waffle batters, it is supposed to have a more solid consistency.
  3. Spread half of the mixture evenly into the mini waffle maker, and cook for 3-5 minutes until it is done to your liking.
  4. Remove the first chaffle, and put the second half of the batter into the mini waffle maker.
  5. Eat your chaffles as they are, or make them into a sandwich with your favorite keto-friendly options. We used a baked Italian herb chicken with fresh veggies for a healthy meal.

Keto Chaffle Chocolate Glaze Donut

This keto chocolate glaze donut chaffle is my new favorite.
Super easy and yummy low carb chaffle recipe that everyone will love.
Combine your love for chaffles and donuts with this chocolate glaze donut chaffle recipe.
Simple and quick waffle maker recipe for these delicious glazed chocolate donut chaffles.
If you are looking for a new chaffle recipe then check this one out.
Homemade chaffle recipe that will have everyone asking you to make them over and over again.
Delicious keto chocolate glaze doughnut idea that is easy to prepare.
Enjoy for your morning keto breakfast, low carb desserts or keto snacks.
If you follow a ketogenic diet / lifestyle this is a must try recipe.
No need to spend hours make keto friendly meals when you can whip these up in under 10 minutes.
Learn how to make keto chaffles with this delicious recipe.
Get ready to make the BEST low carb keto chocolate glaze donut chaffle.
Keto Chaffle Chocolate Glaze Donut

For the chaffle:

  • 2 Tbsp. Almond flour
  • 2 Tbsp. Swerve confectioners sugar substitute
  • ½ tsp. Vanilla extract
  • 1 Large egg
  • ½ tsp. Baking powder
  • ½ C. Mozzarella cheese shredded
  • 1 oz. Cream cheese

For the chocolate glaze:

  • 3 Tbsp. Lily’s baking chips
  • 1 Tbsp. Coconut oil
Keto Chaffle Chocolate Glaze Donut


  1. Preheat your mini waffle maker.
  2. In a microwave safe bowl, combine the mozzarella and cream cheese. Heat at 30 second intervals until the cheeses are melted and combined into a dough ball.
  3. Place the dough into a mixing bowl, and add the almond flour, baking powder and Swerve sweetener. Knead with your hands until completely combined.
  4. Add the vanilla extract and egg to the mixing bowl, and blend on high until a batter has formed.
  5. Place ⅓ of the batter into the heated mini waffle maker, and cook for 3-5 minutes until your desired level of doneness has been reached.
  6. Remove the chaffle from the waffle maker, and repeat step 5 with the remaining batter to make two more chaffles.
  7. Place the baking chips and coconut oil in a bowl that is microwave safe. Heat at 30 second intervals until the chocolate is completely melted, and the ingredients have been combined.
  8. Drizzle the chocolate glaze over the chaffles and serve.

Low Carb Taco Salad

This low carb taco salad is a wonderful way to enjoy your favorite Mexican flavors with a fraction of the carbohydrates! Gluten free and keto friendly recipe.
Mexican food can often feel heavy and filling – which is great if you want some comfort food on a cold day. But if you want to enjoy the same flavors in a lighter dish, this salad is perfect for you!
Low Carb Taco Salad


  • 8 cherry tomatoes, halved
  • 2 teaspoons dried oregano
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ¼ cup low carb salsa
  • 1 tbs olive oil
  • 1 lb ground beef
  • 4 oz shredded lettuce
  • ¼ cup shredded cheese (eg Mexican blend)
  • 1 avocado, diced
  • fresh cilantro leaves and sliced jalapenos, to garnish
Low Carb Taco Salad


  1. Add the olive oil to a large skillet and place over a medium heat. Add the ground beef and cook until browned all over, breaking it up as it cooks.
  2. While the meat is cooking, prepare the base of the salad with shredded lettuce and halved cherry tomatoes.
  3. Drain any excess liquid from the cooked meat, then add the oregano, cumin, paprika, and low carb salsa.
  4. Remove from the heat and spoon the beef over the salad. Add the shredded cheese over the beef, then garnish with the avocado, together with the cilantro and sliced jalapenos.

Low Carb Blackberry Cheesecakes

These individual no-bake low carb blackberry cheesecakes are sugar free, gluten free, and keto friendly!
As you may have noticed I'm not a BIG dessert kind of girl. To clarify, I like desserts, but I don't go in for big pies and cakes very often that serve 8-12. The main reason for this it is usually just my husband and I in the house, and if there is a delicious dessert sitting around in the fridge I want it to get eaten. By me. Then the portion sizes start to increase, and the carb count goes off the scale.
This recipe comes in two stages. Stage one is in two parts. In a small bowl, whisk heavy cream and vanilla extract until stiff peaks form. Cover and place in the fridge.
Then make a blackberry syrup in a small saucepan from fresh blackberries, low carb sweetener (I used Lakanto – get 20% off if you use coupon code SAFTC!), and a little water.
Low Carb Blackberry Cheesecakes

for the cream

  • ½ cup heavy cream
  • 1 tsp vanilla extract

for the syrup

  • ½ cup fresh blackberries
  • 1 tbs Lakanto, or preferred sweetener
  • 1 tbs water

for the base

  • ½ cup almond flour
  • 1 tbs unsalted butter, melted

for the topping
  • ¼ cup Lakanto
  • 8 oz cream cheese, softened
Low Carb Blackberry Cheesecakes


  1. Whisk together the cream and vanilla until stiff peaks form, then cover and place in the fridge.
  2. In a small saucepan, make the syrup by adding the blackberries, water and tablespoon of sweetener. Cook on a low heat and push down the fruit with a spoon to release the juice. After 10 minutes, press the mixture through a fine sieve, discard the pulp, and let the syrup cool.
  3. Mix together the almond flour and melted butter, then divide evenly between four small bowls or ramekins.
  4. In a stand mixer, beat the cream cheese, blackberry syrup and ¼ cup of sweetener together until smooth. Gently fold in the whipped cream.
  5. Divide the topping between the four bowls, cover, and keep in the fridge until required.


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 ...