You may serve these chicken fritters as an appetizer or as a main meal since they are tasty and simple to prepare. You may dip them into your preferred sauce since they are loaded with taste and texture, and they are great for doing so.

Ingredients: Quantity each of the Ingredients
Twenty-five ounces of leftover shredded chicken or canned chicken that has been drained
Mustard from Dijon 1 teaspoon of medium-sized egg a single dried thyme One-third of a teaspoon
Crumbs of bread Half a cup of onion powder One-fourth of a teaspoon of garlic powder A quarter of a teaspoon
The seasonings of salt and black pepper To savor
Oil, either olive or vegetable, for the purpose of frying plenty to coat the bottom of the skillet on both sides
Details to follow:

The chicken mixture should be combined. The shredded chicken, the Dijon mustard, the egg, the breadcrumbs, the thyme, the onion powder, the garlic powder, the salt, and the pepper should be mixed together in a big bowl.
Put together the fritters. The chicken mixture should be formed into very tiny patties.
The oil should be heated. In a skillet, bring the oil to a setting of medium heat
Fry the fritters in oil. Fritters should be cooked for three to four minutes on each side, or until they are golden brown and crispy.
Serve, and take pleasure in it. The fritters should be served with the dipping sauce of your preferences.

Indulge in a culinary delight! These creamy potatoes are so good, they might just outshine the meat on your plate!

Ingredients:

– 7 potatoes
– 40g butter
– 2 tbsp flour
– 2 cups milk
– 1/2 tsp salt
– 1/2 tsp nutmeg
– Cheese to taste
– Fresh parsley
– Salt and pepper to taste
– Cooking oil

Instructions:

1. Preheat oven to 375°F (190°C).
2. Peel and slice potatoes thinly.
3. In a saucepan, melt butter, add flour, and cook until golden.
4. Gradually whisk in milk, salt, and nutmeg until smooth.
5. Layer half the potatoes in a greased dish, pour half the sauce, add cheese. Repeat.
6. Bake for 50-60 min, until potatoes are tender and the top is golden.
7. Garnish with fresh parsley, salt, and pepper.

Savor the creamy goodness!

Call to Action:

Give it a try and discover potato perfection!

Ingredients:

For the Soup:

• • Onion: 1, chopped
  • Garlic: 3 cloves, minced
  • Carrots: 2, diced

• • Celery Stalks: 3, chopped
  • Potatoes: 2, peeled and diced
  • Frozen Peas: 350 grams

• • Salt and Black Pepper: To taste
  • Red Pepper: To taste
  • Oregano: To taste

• • Nutmeg: A pinch
  • Fresh Thyme or Rosemary: A few sprigs
  • Vegetable Broth: Enough to cover the vegetables

• Cream: 120 ml (1/2 cup)

For the Aromatic Croutons:

• • Bread Slices: 2, cubed

• • Olive Oil: As needed
  • Salt: To taste
  • Dried Garlic: To taste

• • Grated Parmesan Cheese: To taste
  • Red Pepper: To taste
  • Oregano: To taste

Instructions:

Prepare the Soup:

1. 1. Heat olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, and sauté until translucent and fragrant.
   2. Stir in the diced carrots, celery, and potatoes. Cook for a few minutes, then pour in enough vegetable broth to cover the vegetables.

1. 1. Bring to a boil, reduce the heat, and let it simmer. Add the frozen peas, nutmeg, thyme or rosemary, and season with salt, black pepper, red pepper, and oregano.
   2. Simmer for 20-25 minutes, or until the vegetables are tender.
   3. Remove from heat, stir in the cream, and mix well to create a smooth, creamy consistency.

Make the Aromatic Croutons:

1. 1. Preheat your oven to 375°F (190°C).
   2. Toss the cubed bread in olive oil, salt, dried garlic, Parmesan, red pepper, and oregano until well coated.

1. Spread the bread cubes in a single layer on a baking sheet and bake for 10-15 minutes, stirring occasionally, until golden and crispy.

Serve:
Ladle the creamy vegetable soup into bowls and top with aromatic croutons. Enjoy warm!

Tips:

• • Soup Thickness: If you prefer a thicker soup, blend part of the soup with an immersion blender or transfer some to a regular blender before adding the cream.

• Crouton Variations: Try using different cheeses, such as cheddar or Gruyère, or add other herbs like basil or parsley for extra flavor.
• Vegetable Flexibility: Feel free to add zucchini, spinach, or any other vegetables you have on hand.

Nutritional Benefits:

This soup is a nutrient-rich option, filled with vitamins and minerals from the vegetables, while the cream adds richness. The croutons provide a satisfying crunch with a hint of Parmesan for added flavor and texture.

Serving Suggestions:

Pair the soup with a light green salad or a simple sandwich to create a complete meal. The croutons also make a great snack on their own or sprinkled over salads.

Storage:

• • Refrigerate: Store leftover soup in an airtight container for up to 3 days in the refrigerator.
  • Freeze: Freeze the soup in individual portions for up to 3 months. Thaw and reheat over medium heat, adding more broth if needed.

• Reheat: Gently reheat the soup in a pot on the stove, stirring occasionally. You may need to add a little water or broth to thin it out.
• Crouton Storage: Keep croutons in an airtight container at room temperature for up to 2 days. Refresh them in the oven before serving to restore crispiness.

Ingredients

• • Oatmeal: 40 g (about 1/2 cup)
  • Milk: 120 ml (1/2 cup)
  • Egg: 1 large

• • Banana: 1, mashed
  • Cocoa Powder: 8 g (1 tablespoon)
  • Baking Powder: 5 g (1 teaspoon)

Directions

1. 1. Preheat Oven:
      Preheat your oven to 180°C (360°F). Lightly grease a baking dish or line it with parchment paper.
   2. Mix Wet Ingredients:
      In a bowl, whisk together the egg, milk, and mashed banana until smooth.
   3. Add Dry Ingredients:
      Add the oatmeal, cocoa powder, and baking powder to the wet mixture. Stir until everything is well combined.

1. Bake:
   Pour the mixture into the prepared baking dish and bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
2. Cool and Serve:
   Let it cool slightly before serving. Enjoy warm or at room temperature!

Serving Suggestions

• • Top with a dollop of Greek yogurt or whipped cream.

• Add a sprinkle of chopped nuts or seeds for extra crunch.
• Serve with fresh fruit like strawberries or raspberries for added freshness.

Cooking Tips

• • Make it Sweeter: If you prefer a sweeter taste, add a tablespoon of honey or maple syrup to the mixture.

• Cocoa Substitutes: For a more chocolatey flavor, you can add a handful of chocolate chips to the batter.
• Gluten-Free Option: Ensure the oats used are certified gluten-free if you have gluten sensitivities.

Why You’ll Love This Recipe

• • Quick and Easy: Just mix, bake, and enjoy—ready in 35 minutes!

• • Healthy Ingredients: Packed with fiber, protein, and natural sweetness from the banana.
  • Kid-Friendly: This nutritious recipe is perfect for kids, whether as a breakfast or a snack.
  • Customizable: You can easily modify this recipe by adding extras like nuts, seeds, or dried fruit.

Ingredients

• 1 pineapple, cut into cubes
• 2 tbsp (30 g) sugar
• 500 ml (2 cups) water
• 2 packets pineapple-flavored gelatin (about 14 g total)
• 1 box (approximately 395 g) condensed milk
• 2 cans (about 400 g each) cream

Method of Preparation

1. Prepare the Pineapple

We start by cutting the pineapple into small cubes and placing them in a saucepan. To enhance the natural sweetness, we add 2 tablespoons of sugar and stir the mixture gently, allowing the sugar to begin dissolving and infusing the pineapple with flavor.

2. Cook the Pineapple

Next, we pour 500 ml of water into the pan with the pineapple and bring it to a boil over medium heat. Once it reaches a boil, we turn off the heat, allowing the mixture to cool slightly. This step helps soften the pineapple and brings out its juicy flavor.

3. Add the Gelatin

Once the pineapple mixture has cooled, we add 2 packets of pineapple-flavored gelatin. We mix well until the gelatin is completely dissolved, ensuring an even distribution throughout the mixture. We set this mixture aside to cool completely.

4. Blend the Cream Mixture

In a blender, we combine 1 can of condensed milk and 2 cans of cream. We blend these ingredients for about 1 minute until smooth and well incorporated. This creamy mixture will form the base for our dessert, adding richness and sweetness.

5. Combine the Mixtures

Now, we pour the blended cream mixture over the cooled pineapple and gelatin mixture in the pan. We gently mix everything together, ensuring that the pineapple is evenly distributed within the creamy base.

6. Set in the Mold

To prepare for freezing, we grease a mold with a little oil to prevent sticking. We then pour the combined mixture into the prepared mold, smoothing the top with a spatula. This ensures an even surface for the final product.

7. Freeze

We place the mold in the freezer and allow it to set for at least 2 hours. This chilling time allows the dessert to firm up and develop its delightful texture.

8. Unmold and Serve

Once set, we carefully unmold the dessert onto a serving plate. The vibrant layers of pineapple and creamy mixture will create an eye-catching presentation. Slice and serve chilled, enjoying the refreshing combination of flavors.

Nutritional Information

This recipe serves approximately 8. Each serving contains:

• Calories: 250
• Protein: 3g
• Fat: 15g
• Carbohydrates: 28g
• Sugar: 20g

Fluffy Homemade Bread Recipe: Easy and Delicious

There’s something magical about the smell of freshly baked bread wafting through your home—warm, comforting, and irresistible. While many people think baking bread from scratch is a complicated process, it can actually be quite simple and rewarding, especially with this easy homemade bread recipe. Whether you’re an experienced baker or just starting out, this recipe will guide you through creating a soft, fluffy loaf that’s perfect for breakfast, sandwiches, or simply enjoying with a pat of butter.

One of the best parts of making your own bread is knowing exactly what goes into it. With just a few basic ingredients—flour, eggs, oil, water, sugar, salt, and yeast—you can make a delicious loaf that’s free from preservatives and unnecessary additives. Plus, homemade bread tastes far better than anything you’ll find at the store, with a rich flavor and tender crumb that’s impossible to resist.

This recipe is designed to be as straightforward as possible, so even if you’re new to bread-making, you can follow along easily. With a little patience during the rising time, you’ll be rewarded with a loaf that’s golden brown on the outside, soft and fluffy on the inside, and perfect for sharing with family or friends.

Ingredients:

• 240 ml (1 cup) warm water
• 2 eggs
• 3 cups all-purpose or wheat flour
• ½ cup vegetable oil
• 3 tablespoons sugar
• ¼ teaspoon salt
• 10 grams (about 1 tablespoon) baking yeast

Instructions:

1. Prepare the Dough
   In a large bowl, combine warm water, sugar, and yeast. Stir until the yeast dissolves. Add eggs, vegetable oil, and salt, and mix well.
2. Add the Flour
   Gradually add flour to the mixture, stirring continuously until a soft dough forms.
3. Let It Rise
   Cover the bowl with a clean cloth and let the dough rise in a warm place until it doubles in size, about 1 hour.
4. Prepare for Baking
   Preheat your oven to 180°C (356°F). Grease and lightly flour a baking pan. Once the dough has risen, punch it down and transfer it to the prepared pan.
5. Bake
   Bake the dough for 30–40 minutes, or until the top is golden brown. You can check if it’s done by tapping the bottom of the bread—it should sound hollow.
6. Cool and Serve
   Remove the bread from the oven, let it cool slightly in the pan, then transfer it to a wire rack. Slice and enjoy your homemade bread!

Pro Tips:

1. Warm Water: Make sure the water is warm, not hot, to activate the yeast without killing it.
2. Let It Rise: Allow the dough to rise in a warm spot for best results. You can place it near the oven or cover with a towel for a cozy environment.
3. Check Doneness: Tap the bottom of the loaf—it should sound hollow when fully baked.
4. Storage: Store leftovers in an airtight container to keep the bread fresh for up to 3 days, or freeze for longer shelf life.

Nutrition (per slice, approx. 12 slices):

• Calories: 210
• Carbohydrates: 30g
• Protein: 5g
• Fat: 8g
• Fiber: 1g
• Sugar: 4g
• Sodium: 150mg

Ingredients:
– 1 ripe papaya, peeled, seeded, and chopped
– 1 cup coconut milk
– 1/2 cup coconut water
– 1 tablespoon honey or maple syrup (optional, for sweetness)
– Juice of 1 lime
– 1/2 cup ice cubes
Instructions:
1. Place the chopped papaya, coconut milk, coconut water, honey or maple syrup (if using), lime juice, and ice cubes in a blender.
2. Blend until smooth and creamy.
3. Taste and adjust the sweetness if needed by adding more honey or maple syrup.
4. If the smoothie is too thick, add more coconut water or coconut milk to achieve the desired consistency.
5. Pour the smoothie into glasses and serve chilled.
6. You can garnish the smoothie with a sprig of mint or a sprinkle of shredded coconut if desired.
7. Enjoy your refreshing papaya coconut smoothie!
Note: You can also add a handful of spinach or kale to the smoothie for an extra boost of nutrients. Just blend the greens along with the other ingredients

Mocha Layer Cake with Chocolate-Rum Cream

Components:

Regarding the Cake:

1. a quarter cup all-purpose flour
2. Two cups of powdered sugar
3. ¾ cup cocoa powder, unsweetened
4. ½ teaspoon baking powder
5. One-half teaspoon baking soda
6. One teaspoon of salt
7. Two big eggs
8. one cup of whole milk
9. Half a cup of vegetable oil
10. Two tsp of vanilla essence
11. One cup of water that is boiling
12. Two tsp of espresso powder or instant coffee

Regarding the Rum-Chocolate Cream:

• One cup of thickened cream for whipping
• ½ cup of sugar powder
• ½ cup chocolate powder, unsweetened
• Two tablespoons of dark rum
• One teaspoon vanilla extract

For the optional garnish:

• Shavings of chocolate
• Coffee beans

Guidelines:

1. Get the cake ready:

• Set the oven temperature to 350°F (175°C). Butter and dust two 9-inch circular cake pans.
• Mix the flour, sugar, baking soda, cocoa powder, baking powder, and salt in a big bowl.
• Pour in the milk, eggs, oil, and vanilla. Beat for roughly two minutes at a medium tempo.
• The batter will be thin; stir in the instant coffee and boiling water until well incorporated.
• Evenly transfer the batter into the ready pans.
• When a toothpick inserted in the center comes out clean, bake for 30 to 35 minutes. After 10 minutes of cooling in the pans, move them to wire racks to finish cooling.

2. Prepare the Rum-Chocolate Cream:

• Beat the heavy cream in a mixing basin until soft peaks form.
• Add the cocoa powder and powdered sugar gradually while beating until well blended.
• Once stiff peaks form, mix in the vanilla extract and black rum. Put aside.

3. Put the Cake Together:

• After the cakes cool fully, arrange one layer onto a platter. Drizzle a thick layer of the chocolate-rum cream over it.
• After putting the second layer on top, use the leftover chocolate-rum cream to frost the cake’s sides and top.

4. Accentuation:

• If desired, garnish with coffee beans and chocolate shavings.

5. Present:

• Cut into pieces and savor this decadent dessert!

Have fun!

With its rich flavors and smooth texture, this mocha layer cake is sure to wow! Ideal for those who enjoy coffee!

“Offer a refreshing and vibrant blend of tropical pineapple and sweet strawberry. The swirling effect adds a visually appealing touch, perfect for a cool, summery treat. Deliciously satisfying!

Ingredients:
For the Pineapple Slush:
2 cups frozen pineapple chunks
1 cup pineapple juice or water
1 tablespoon honey (optional)
For the Strawberry Slush:
2 cups frozen strawberries
1 cup strawberry juice or water
1 tablespoon honey (optional)

Instructions:

Prepare the Pineapple Slush:
In a blender, combine the frozen pineapple chunks, pineapple juice (or water), and honey.
Blend until smooth and thick. If it’s too thick, add a bit more juice or water.
Pour the pineapple slush into a bowl and set aside.

Prepare the Strawberry Slush:
Rinse out the blender, then combine the frozen strawberries, strawberry juice (or water), and honey.
Blend until smooth and thick. If needed, add more juice or water.

Assemble the Swirled Slushies:
In a tall glass, alternate spoonfuls of pineapple and strawberry slush, creating a layered effect.
Use a spoon or straw to gently swirl the two flavors together for a marbled look.

Serve:
Serve immediately with a straw and enjoy your refreshing Pineapple Strawberry Swirled Slushie!
Prep Time: 10 minutes | Total Time: 10 minutes | Servings: 2 servings

Crispy Hashbrown and Sausage Bites are a delightful and versatile treat that brings together the savory flavors of seasoned sausage and crispy hashbrowns into bite-sized perfection. Ideal as a hearty appetizer, a tasty snack, or a flavorful addition to any brunch spread, these bites offer a satisfying crunch with every bite.

Each bite begins with a base of golden hashbrowns, which are seasoned and mixed with crumbled sausage for a rich, meaty flavor. Shredded cheddar cheese adds a gooey, melted richness, while finely chopped green onions introduce a fresh, zesty note. The mixture is then bound together with a beaten egg and a touch of flour, creating a cohesive blend that holds its shape during frying.

Seasoned with garlic powder, onion powder, paprika, and a pinch of salt and pepper, these bites deliver a well-balanced flavor profile that’s both comforting and flavorful. The crispy exterior forms as they’re shallow-fried in hot vegetable oil, achieving a golden-brown, crunchy texture that contrasts beautifully with the soft, flavorful interior.

Perfectly golden and crispy on the outside, with a warm and tender center, these hashbrown and sausage bites are ideal for dipping into your favorite sauces or enjoyed plain. They make a fantastic addition to any gathering, offering a satisfying, savory snack that’s easy to share and enjoy.

Whether you’re hosting a brunch, preparing a party platter, or simply craving a delicious homemade treat, Crispy Hashbrown and Sausage Bites deliver a delightful combination of textures and flavors that are sure to impress. Their versatility and ease of preparation make them a go-to recipe for any occasion.

Ingredients:

• 2 cups frozen hashbrowns, thawed
• 1 cup cooked sausage, crumbled (pork, turkey, or your choice)
• 1 cup shredded cheddar cheese
• ¼ cup finely chopped green onions
• 1 large egg
• ¼ cup all-purpose flour
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ¼ teaspoon paprika
• Salt and black pepper, to taste
• Vegetable oil, for frying

Instructions:

1. Prepare the Mixture:
   • In a large bowl, combine the thawed hashbrowns, crumbled sausage, shredded cheddar cheese, and chopped green onions.
2. Season and Bind:
   • In a separate small bowl, whisk the egg. Add the egg to the hashbrown mixture along with the flour, garlic powder, onion powder, paprika, salt, and black pepper. Mix well until all ingredients are evenly combined.
3. Form the Bites:
   • Using your hands or a spoon, form the mixture into small, bite-sized patties or balls, about 1 to 1.5 inches in diameter.
4. Heat the Oil:
   • Heat a generous amount of vegetable oil in a large skillet over medium heat. You’ll need enough oil to cover the bottom of the skillet and allow for shallow frying.
5. Cook the Bites:
   • Once the oil is hot, carefully place the hashbrown and sausage bites into the skillet. Fry in batches if necessary, being sure not to overcrowd the pan.
   • Cook each side for about 3-4 minutes, or until they are golden brown and crispy. Flip them gently to ensure even cooking.
6. Drain and Serve:
   • Remove the bites from the skillet and place them on a paper towel-lined plate to drain any excess oil.
   • Serve warm with your favorite dipping sauce or as part of a brunch spread.

Tips:

• Crispier Bites: For extra crispiness, make sure the hashbrowns are well-drained of any excess moisture before mixing.
• Uniform Size: Try to keep the size of the bites consistent to ensure even cooking.
• Oil Temperature: Ensure the oil is hot enough before adding the bites; a test piece should sizzle immediately. This helps achieve a crispy exterior without overcooking the inside.
• Make Ahead: You can prepare the mixture and form the bites ahead of time, then refrigerate them until ready to fry. This helps the bites hold their shape better during cooking.

If you’re anything like me, you love a good slice of banana bread, especially when it’s warm from the oven. But traditional banana bread recipes are often high in sugar, butter, and calories, which can quickly add up on the Weight Watchers plan. That’s where this Weight Watchers Low Point Banana Bread comes in!

With just 2 WW Points® per slice, it’s the ideal recipe to satisfy your sweet tooth while staying on track with your health goals. Plus, it’s super easy to make and packed with wholesome ingredients like ripe bananas, sugar substitutes, and light butter or applesauce.

This healthy banana bread recipe is perfect for breakfast, an afternoon snack, or even dessert. And with just 93 calories per slice, it fits perfectly into your Weight Watchers bread recipe collection. Whether you’re following the plan or simply looking for a low-calorie banana bread that doesn’t compromise on taste, this one’s for you.

Look at the Recipe

What I love most about this Weight Watchers Low Point Banana Bread is that it’s so easy to whip up, yet feels like such a treat. The bananas give it a natural sweetness, and by swapping regular sugar with Lakanto Golden and Classic sweeteners, we cut back on unnecessary calories while keeping that deliciously sweet flavor intact.

Whether you enjoy it as part of your breakfast spread or a satisfying snack, this low-calorie banana bread is a great way to indulge without breaking your WW Points® budget. It’s a must-try for anyone looking for delicious Weight Watchers bread recipes!

Ingredients

Here’s what you’ll need to make this Weight Watchers Low Point Banana Bread:

• Self-rising flour – This simplifies the recipe since it already contains leavening agents.
• Baking powder & baking soda – Helps give the banana bread that perfect rise.
• Ripe bananas – The star of the show! Make sure your bananas are super ripe to bring out their natural sweetness.
• Egg – Adds structure and moisture to the bread.
• Vanilla extract – A little vanilla goes a long way in enhancing the flavor.
• Brown sugar substitute – I use Lakanto Golden Sweetener for that deep, molasses-like flavor without the points.
• White sugar substitute – Lakanto Classic Sweetener works great for the sweetness without adding sugar.
• Light butter or unsweetened applesauce – Your choice! Light butter adds richness, while applesauce keeps it moist without extra fat.

Tip: The unsweetened applesauce option is ideal if you’re trying to reduce fat, while light butter adds a little extra richness if you’re craving that buttery taste.

How to Make Weight Watchers Low Point Banana Bread

Quick Overview:

Preheat oven to 350°F and grease a loaf pan with nonstick spray.

Mash ripe bananas in a bowl until smooth.

Mix wet ingredients: Add egg, vanilla, and sugar substitutes (Lakanto Golden & Classic).

Combine dry ingredients in a separate bowl: self-rising flour, baking powder, and baking soda.

Fold dry ingredients into the banana mixture, then stir in melted light butter or applesauce.

Pour batter into the prepared pan and bake for 30-45 minutes, or until a toothpick comes out clean.

Cool the banana bread before slicing and enjoy 2 WW Points® per slice!

Health Benefits and Why It Fits the WW Plan

This Weight Watchers low-carb bread is not only low in points, but it also provides a healthier option compared to traditional banana bread. By swapping out full-fat butter for light butter or applesauce, and using sugar substitutes like Lakanto, we significantly reduce the calorie count while keeping the flavor intact.

Here’s why this recipe is a perfect fit for your Weight Watchers baking recipes:

1. Low in Calories and Fat: Each slice of this low-calorie banana bread has just 93 calories and only 1g of fat.
2. High in Fiber: Bananas are a great source of dietary fiber, which is important for digestion and helps you feel fuller for longer.
3. Natural Sweetness: Using ripe bananas means you don’t need to add a lot of extra sugar, and by using sugar substitutes, we keep this recipe diabetic-friendly and lower in carbs.
4. Versatile: This recipe can easily be adapted to fit gluten-free diets by using gluten-free self-rising flour, making it an excellent addition to your collection of gluten-free banana bread options.

Tips & FAQs:

How can I make this recipe gluten-free?
To make this banana bread gluten-free, simply substitute the self-rising flour with a gluten-free flour blend that includes a leavening agent (or add 1 tsp baking powder to your gluten-free flour if it doesn’t have one).

Can I use regular sugar instead of sugar substitutes?
Yes, you can substitute regular sugar, but keep in mind it will increase the WW Points® and calorie count per slice. Using Lakanto or other sugar substitutes helps keep this recipe low in points.

Can I add nuts or chocolate chips to this recipe?
Absolutely! Feel free to add about ¼ cup of chopped walnuts, pecans, or even mini chocolate chips. Just remember that these additions will increase the points and calorie count, so adjust accordingly.

Can I use frozen bananas?
Yes! If you have bananas in the freezer, thaw them first and then mash them. Frozen bananas tend to release extra moisture, so you might want to reduce the applesauce or butter slightly if using.

Can I make muffins instead of a loaf?
Definitely! This recipe works well as muffins. Simply divide the batter into a greased 12-count muffin tin and bake for about 18-20 minutes, or until a toothpick comes out clean.

Description

This Weight Watchers Low Point Banana Bread is a healthy, low-calorie option perfect for breakfast or a snack. Only 2 WW Points® per slice!

Ingredients

Ingredients:

For the Meatloaf Recipe:

Amount of Ingredients

Ground beef with 85% lean fat content, 2 pounds.

1 cup of breadcrumbs

Half a cup of milk

One medium onion, chopped into small pieces.

Chopped garlic: 2 cloves

2 big eggs

1 tablespoon of Worcestershire sauce

Add half a teaspoon of salt and half a teaspoon of pepper.

1 teaspoon of dried thyme

Half a cup of ketchup.

Two tablespoons of brown sugar

To make the mashed potatoes:

Amount of Ingredients

2 pounds of peeled and chopped potatoes.

1/2 cup of milk

Butter without salt, 1/4 cup.

Add salt and pepper according to your preference.

For the topping:

Amount of Ingredients

1 1/2 cups of grated cheddar cheese

Chopped fresh parsley for decoration.

PREPARATION:

Before baking: Heat the oven to 350°F (175°C). Put oil or butter on a baking dish that measures 9 by 13 inches.

Soak bread in milk: Mix breadcrumbs and milk in a small bowl. Leave it in the liquid for 5 minutes.

Prepare the meatloaf mixture by mixing ground beef, breadcrumbs soaked in water, onion, garlic, eggs, Worcestershire sauce, salt, pepper, and dried thyme in a big bowl. Stir thoroughly.

Form the meat mixture into a loaf shape in the baking dish.

Prepare the topping by mixing ketchup, brown sugar, and Dijon mustard in a small bowl. Put on top of the meatloaf.

Cook in the oven for 50-60 minutes, or until the inside reaches 160°F (71°C).

To make mashed potatoes, while the meatloaf is cooking, put diced potatoes in a big pot and cover them with cold water. Sprinkle a little salt and heat until boiling. Cook for 15 to 20 minutes, or until soft. Empty the liquid and put it back in the pot. Put milk and butter. Crush until it becomes soft and creamy. Add salt and pepper.

Put together and bake: After the meatloaf is finished baking, cover the top with mashed potatoes. Add some grated cheddar cheese on top. Cook under the broiler for 3-5 minutes, until the cheese is melted and bubbly.

Let the meatloaf sit for 10 minutes before cutting and serving. Sprinkle with chopped parsley.

Enjoy this tasty meatloaf with mashed potatoes and cheese!

Enjoy !

Ingredients:

– 9 al dente cooked lasagna noodles – 2 cups cooked shredded chicken (rotisserie works great) – 1 cup fresh asparagus (trimmed and cut into 1-inch pieces) – 1 cup sugar snap peas (trimmed and halved) – 1 cup diced yellow bell pepper – 1 cup baby spinach leaves – 1 cup carrots (shredded).

Two minced garlic cloves half a cup of chopped fresh basil

2. 2 tablespoons of olive oil 3. 3 cups of Alfredo sauce (either homemade or from a high-quality store) 4. 2 1/2 cups of shredded mozzarella cheese 5. 1 cup of grated Parmesan cheese

PREPARATION:

1. Bring the oven temperature up to 375 degrees Fahrenheit.

2. Saute the garlic for approximately 1 minute in a big pan over medium heat, or until it becomes fragrant.

3. Season with salt and pepper, then add the sugar snap peas, carrots, bell pepper, and asparagus to the pan. For around three to four minutes, sauté the veggies until they are just barely soft. Add the basil and spinach, tossing them around until they wilt. Take off the stove.

Fourth, butter a 9×13 inch baking dish and spread a thin layer of Alfredo sauce on the bottom.

5. Arrange three cooked lasagna noodles on top of the sauce, then half of the veggies, half of the chicken, a third of the leftover Alfredo sauce, one cup of mozzarella, and one-third cup of Parmesan. Just one more time, repeat the layers.

7. Place the last layer of noodles on top and then sprinkle the remaining mozzarella, Parmesan, and Alfredo sauce. 8. Bake, covered with foil, for 25 minutes. After 15 minutes of baking without foil, the cheese should be bubbling and beginning to color.

Eight, after 10 minutes of resting, slice the lasagna and serve.

Tips and Variations

Substitute more of your preferred spring veggies, such leeks or green onions, for the chicken to make it vegetarian.

– A In addition to soaking up all the flavors of your lasagna while they cook, no-boil noodles are a terrific time saver.

– A To add a little crunch to the top, try topping the cheese with a mixture of breadcrumbs and grated Parmesan before baking.

– A If you’re not a fan of Alfredo sauce, try making a béchamel sauce with Pecorino Romano cheese instead.

– A Fresh herbs, when added just before serving, not only brighten the meal visually, but also bring forth its full flavor. A chiffonade of basil or fresh parsley would be lovely.

Enjoy !

Ingredients:

1 pound ground pork or beef

1 teaspoon ground ginger, or more to taste

1 teaspoon garlic powder, or more to taste

2 cups shredded cabbage

2 ounces shredded carrots

2 tablespoons all-purpose flour

2 tablespoons water

1 quart peanut oil for frying, or as needed

8 (7 inch square) egg roll wrappers

2 tablespoons sesame seeds (Optional)

PREPARATION:

Season pork with ginger and garlic powder in a large bowl; mix until thoroughly combined. Place pork in a medium skillet over medium heat. Cook and stir until pork is browned and crumbly, 5 to 7 minutes. Combine cooked pork, cabbage, and carrots in a large bowl; mix until egg roll filling is well combined. Mix four and water together in a small bowl until a paste forms. Heat oil in a large skillet to about 375 degrees F (190 degrees C) or medium high heat. While oil is heating, prepare egg rolls: Lay one egg roll wrapper on a work surface with one corner pointed toward you like a diamond. Place about 1/4 to 1/3 cup of the filling in the center of the wrapper. Fold the bottom corner up and over the filling. Fold the left and right corners in toward the center. Push the egg roll away from you and roll toward the top corner. Brush a bit of the flour paste over the inside of that corner to help seal the egg roll. Fry egg rolls in the hot oil, turning occasionally, until golden brown and crispy, 5 to 8 minutes. Remove from oil and drain on paper towels or rack. Place egg rolls on a serving plate and sprinkle sesame seeds over top

Enjoy

Enjoy !