"Super delicious mixture of vegetables and pasta lightly covered in cheese. What more could you ask for?!" Vegetable Stir-fry Servings – 4 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: Vegetables 1 medium head Fresh broccoli and or cauliflower cut into florets 1 large Red pepper 1 large Yellow pepper 1 large Green pepper 1 large Orange pepper 1 large Purple or yellow onion 1/4 lb Snow peas 1 medium-large Yellow summer squash 1 pint white button or cremini mushrooms 1 cup Grape Tomatoes 1/2 stick Butter 3 tbsp Olive oil 1 tbsp Salt 1 clove Garlic chopped finely 1 tbsp Black pepper Pasta 1 lb Pasta noodles 4 Vegetable flavored bullion cubes 2 qts Water 1/2 cup Parmesan cheese Shredded or grated 1/2 stick Butter Instructions: Vegetable Stir-fry Wash and dry all vegetables. Melt 1/2 stick butter in large stir-fry or frying pan over medium heat. Remove stem from broccoli. Cut broccoli into small florette pieces. Place broccoli into pan, cover to steam for 8-10 min. Stir occasionally. Cut peppers, squash and onion into 1/2″ thick strips, set aside. Slice mushrooms into 1/2″ thick. Remove broccoli from pan. Add olive oil and chopped garlic to pan. Saute for 5 min. Add in cut peppers, onions, mushrooms and squash. Add salt and pepper. Cover and steam for 8-10 minutes stirring occasionally. Add in broccoli and snow peas into mixture. Cover and simmer on low for 10 minutes. Stirring twice. Add in tomatoes, stir and cook 5 minutes. Vegetables will be tender with a slight crispy snap. Pasta Place 2 quarts of water into large sauce pan, bring to a boil. Add in bullion cubes, dissolve completely. Add in pasta. Cook for 10-15 minutes, until aldente. Drain pasta, setting aside 1 cup of pasta water. Add pasta back to pan with remaining 1/2 stick of butter. Mix until butter melts completely. Add vegetable mixture over pasta, mix until well incorporated. Sprinkle in parmesan cheese. Plate and enjoy your healthy dish. Recipe Options: Replace pasta with white or whole grain rice for a twist. Low-carb, or wheat pasta or riced cauliflower for an even healthier dish. Keto option, remove pasta or rice and use riced cauliflower in its place. Mix your favorite veggies and have fun playing with your food! CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb Option "Super delicious mixture of vegetables sautéed in spices. Crisp, fresh and delicious! What more could you ask for?!" Vegetable Stir-fry Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: 1 medium head fresh broccoli cut into florets 1 large red pepper 1 large yellow pepper 1 large green pepper 1 large orange pepper 1 large purple or yellow onion 1/4 lb snow peas 1 medium-large yellow summer squash 1 pint white button or cremini mushrooms 1 cup grape Tomatoes 1 stick butter 3 tbsp olive oil 1 tbsp salt 1 clove garlic chopped finely 1 tbsp black pepper 1 packet of ranch dip mix Instructions: Wash and dry all vegetables. Melt 1 stick butter in large stir-fry or frying pan over medium heat. Stir in packet of ranch dip. Remove stem from broccoli. Cut broccoli into small florette pieces. Place broccoli into pan, cover to steam for 8-10 min. Stir occasionally. Cut peppers, squash and onion into 1/2″ thick strips, set aside. Slice mushrooms into 1/2″ thick. Remove broccoli from pan. Add olive oil and chopped garlic to pan. Saute for 5 min. Add in cut peppers, onions, mushrooms and squash. Add salt and pepper. Cover and steam for 8-10 minutes stirring occasionally. Add in broccoli and snow peas into mixture. Cover and simmer on low for 10 minutes. Stirring twice. Add in tomatoes, stir and cook 5 minutes. Vegetables will be tender with a slight crispy snap. "Mix your favorite veggies to your likings and have fun playing with your food!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Want something filling, hearty and over the top with cheesy goodness? This one pot dish is the best ever! Rich and filling… Makes a lot for a big Family meal or enough for a weeks' worth of meal prepping." Bacon Ranch Chicken Casserole Servings – 8 Prep Time – 30 Minutes Cook Time – 2 Hours Ingredients: 4 Large Split chicken breast 16 Ounces Frozen broccoli Thawed 8 Onces Shredded cheddar cheese 2 Packets Ranch dressing mix 16 Ounces Cream cheese Cubed 1/4 Stick Butter Cubed 1 Tbsp Garlic powder 2 tsp Black pepper 6 Cups Water 3 Cups Chicken Broth Pinch Salt 1 lb Bacon Cooked, chopped 3 Chicken flavored bullion cubes 1 Cup Scallions Chopped Instructions: Place water and broth in large sauce pan or dutch oven. Add garlic powder, bullion cubes and black pepper. Add chicken breast to liquid mixture. Bring to a boil and cook for 1 hour. Remove chicken from liquid, set aside to cool for 10 minutes. Remove chicken from liquid, set aside to cool for 10 minutes. Empty pan of liquid and set aside. Reserve 2 cups of liquid in pan. (You can strain the extra liquid later and jar for broth use for future recipes.) Add cubed cream cheese, butter, and ranch packets to liquid. Let melt, stirring occasionally. Remove chicken from bones. Shred chicken into thick chunks. Add shredded/chunked chicken into liquid mixture. Mix all ingredients well. Simmer for 30 minutes until all cream cheese is melted and married onto chicken. Add chopped bacon pieces, and shredded cheddar cheese. Mix well. Simmer for 15 minutes. If mixture is to thick, add a little more broth to loosen. Add thawed broccoli florets. Leaving them on top of mixture to serve. Top with chopped scallions and serve warm. "For a spicy version, add a couple of tablespoons of your favorite hot sauce. Make a side veggie and this is a great meal to weekly meal prep with!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A delicious addictive sweet and salty snack that is a great addition to any family's traditional holiday setup. Set out on your picky table, for a before dinner snack, individually wrap a serving and decorate for a cute little favor for your guests to bring home, or for a back to school lunch box snack!" Autumn Hash Mix Servings – 12 - 1 1/2 cup servings Prep Time – 10 Minutes Cook Time – 0 Minutes Ingredients: 1 15oz Bag Mini pretzel twists Salted 1 7.5 oz Bag Bugels crispy corn snacks 1 12.1 oz Box Cinnamon Chex cereal or any flavor of your choice 1 15 oz Bag Reese's Pieces peanut butter candy or M&M chocolate candies 1 11 oz Bag Candy corn 1 11 oz Bag Autumn Mix candy Instructions: In a large bowl add entire bag of pretzels, cereal, and bugels. Gently mix until combined. Using your hands works best. Add in each entire bag of reese’s pieces, candy corn and autumn mix candies. Stirring gently, mix until well combined. Place in decorative serving dishes, or individual serving containers of your choice. Notes: Autumn shaped candy can be replaced by the holiday candy you are making these for. Did you know candy corn is now made for every holiday with color changes? Yup! You read that right! You can find them in your holiday candy isle at your local Walmart or grocery store. Makes a great favor for your dinner table or send it to school for your little one’s holiday party. *(Due to peanut allergies replacing the Reese’s Pieces with M&M’s is a safer choice for school parties.) "I made the decorated bags (below) for my office Thanksgiving dinner (hence the “Happy Works-giving” tag) as a favor for everyone to snack on later. They enjoyed it!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Healthier version of my original peanut butter cookies. These peanut butter cookies are delicious, and you will NOT miss the sugar at all, or the flour." Peanut Butter Cookies Servings – 12 Prep Time – 8 Minutes Cook Time – 12 Minutes Ingredients: 1 large Egg 1 cup Splenda; or your favorite sugar substitute 1 tsp Baking powder 1/2 tsp Vanilla 1 cup Creamy or chunky peanut butter 1 tsp Water 1/4 cup Sugar Free mini chocolate chips, optional Instructions: Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or spray with cooking spray. Set aside. In a mixing bowl, beat together the egg, sugar substitute, baking powder and vanilla for about a minute. Add the peanut butter and water and mix until well incorporated. The mixture will be dry; just make sure the peanut butter is blended in with the other ingredients. Add in optional chocolate chips. Measure out a heaping teaspoon of batter for each cookie, roll in between hand making a walnut sized ball and place on prepared baking sheet. Then using a fork, make indentations into each cookie using the back of the fork rungs. Tip: Spray the fork with cooking spray so it doesn’t stick to the cookie. Bake 12-14 minutes until cookies feel firm and are slightly browned. Leave on cookie sheet to cool slightly to prevent breaking. Transfer the cookies to a baking rack and cool completely. "Add Chocolate Chips and these taste just like the loved Peanut Butter Cups candy we all love!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“The BEST homemade German Chocolate Cake with layers of coconut pecan frosting and chocolate frosting. This cake is incredible!” German Chocolate Cake Servings – 15 Prep Time – 30 Minutes Cook Time – 45 Minutes Ingredients: For the Chocolate Cake: 2 cups granulated sugar 1-3/4 cups all-purpose flour 3/4 cup unsweetened cocoa powder 1 1/2 teaspoons baking powder 1 1/2 teaspoons baking soda 1 teaspoon salt 2 large eggs 1 cup buttermilk 1/2 cup oil vegetable or canola oil 2 teaspoons vanilla extract 1 cup boiling water For the Coconut Frosting: 1/2 cup light brown sugar 1/2 cup granulated sugar 1/2 cup butter 3 large egg yolks 3/4 cup evaporated milk 1 Tablespoon vanilla extract 1 cup chopped pecans 1 cup shredded sweetened coconut For the Chocolate Frosting: 1/2 cup butter 2/3 cup unsweetened cocoa powder 3 cups powdered sugar 1/3 cup evaporated milk 1 teaspoon vanilla extract Instructions: Heat oven to 375°F. Grease two 8 or 9-inch round baking pans. I like to cut a round piece of wax or parchment paper for the bottom of the pan also, to make sure the cake comes out easily. For the Cake: Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well. Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water (batter will be very thin). Pour batter into prepared pans. Bake for 25 – 35 minutes (depending on your cake pan size. The 9” pan takes less time to bake) or until a toothpick inserted in center comes out clean or with few crumbs. Cool 5 minutes in the pan and then invert onto wire racks to cool completely. For the German Chocolate Frosting: In a medium saucepan add brown sugar, granulated sugar, butter, egg yolks, and evaporated milk. Stir to combine and bring the mixture to a low boil over medium heat. Stir constantly for several minutes until the mixture begins to thicken. Remove from heat and stir in vanilla, nuts and coconut. Allow to cool completely before layering it on the cake. For the Chocolate Buttercream Frosting: Melt butter. Stir in cocoa powder. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed to thin the frosting, or a little extra powder, until you reach your desired consistency. Stir in vanilla. Cake Assembly: Place one of the cake rounds on your serving stand or plate. Smooth a thin layer of chocolate frosting over the cake layer, and then spoon half of the coconut frosting on top, spreading it into a smooth layer. Leave about 1/2 inch between the filling and edge of cake. Stack the second cake round on top. Smooth chocolate frosting over the entire cake. Spoon remaining coconut frosting on top of the cake. Notes: *If baking at high altitude add 3 tablespoons extra flour. Make Ahead Instructions: Both frostings (coconut and chocolate) can be made ahead and placed in a covered container in the fridge. The coconut frosting will keep for 1-2 weeks, depending on the freshness of the ingredients used. The chocolate frosting will keep for 2-3 weeks. Remove frostings from the fridge an hour before you’re ready to frost the cake, to give them time to come to room temperature. Freezing Instructions: After baking the cake layers, allow them to cool completely, then wrap them well in plastic wrap and stick each layer in a ziplock freezer bag. Freeze for up to three months. Frost the cakes when they are frozen–they are much easier to frost this way! The assembled German Chocolate Cake can also be frozen, covered well, for 2-3 months (I recommend slicing the cake and wrapping each slice really well in plastic wrap, then placing in a freezer-safe container, for best results). Allow to come to room temperature before serving. "This is my hubby's favorite cake. He get's one every year for his birthday!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Need a cracker with out all the carbs? Crispy, crunchy, dippable snack? Look no further!" Flax Seed Crackers Servings – 16 Prep Time – 25 Minutes Cook Time – 50 Minutes Ingredients: 1 cup flax seeds 1/2 cup water 1/2 tsp garlic powder 1/4 teaspoon salt 5 tbsp everything but the bagel seasoning, optional for topping Instructions: Add flax seeds, water and seasonings to a mixing bowl. Mix until seasoning is evenly distributed. Cover and place in the refrigerator for 12-18 hours. Overnight is even better. When ready to bake, remove flax seed mixture from refrigerator and mix seasoning in again. (it tends to rise to the top, mixture will be thick almost pastey) Place flax seed mixture on a sheet of lightly sprayed parchment paper. Place another piece of parchment paper on top and roll out. Mixture will be very sticky. Make them as thin as you’d like. The thinner you get them the crispier they will be. Bake at 275 for 50-60 minutes with the parchment paper on. Remove parchment paper for last 10 minutes of baking. Make sure it is crispy and all moisture is gone. Allow to cool for 10 minutes. Break into pieces and enjoy! "Serve with whipped cream cheese, humus, sliced cheeses or even spread with a little butter! I topped them with the Keto Cheese Cracker Crisps recipe!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Sautéed Mushrooms and Onions "Tell your other half it's time to fire up the grill cause you're having steak tonight!" Grilled Sirloin Steaks with Mushrooms and Onions Servings – 4 Prep Time – 5 Minutes Cook Time – 15 Minutes Ingredients: Steaks: 2 8oz sirloin steaks or cuts of your choice 1 tbsp garlic, mined or grated 2 tsp salt 1 tbsp black pepper Garlic Butter: 1/2 stick butter softened 1 tbsp garlic powder 1/8 cup parsley, chopped Mushrooms and Onions (This part is completely optional, but my favorite!) 1 large yellow onion, sliced into rings 1/2" thick 2 cups button or cremini mushrooms, sliced 1/2 stick butter Instructions: Garlic Butter Bring butter to room temperature. In a small bowl add all ingredients and mix until well combined. Let sit for 15 minutes or overnight for flavors to marry. Steaks Preheat grill or frying pan. Mix all dry seasonings together. Wash and pat dry each steak. Sprinkle each steak on both sides generously with seasoning mixture. Mushroom and Onions Topping Grill for 10 min each side for a medium-rare steak. (or cook to your definition of perfection.) Let sit, covered for 8 -10 minutes before slicing. This keeps the juices flowing and makes the steak moist. In a small sauce pan, melt 1/2 stick butter add in onions. Sauté until translucent. Add in mushroom slices. Cook, stirring occasionally until mushrooms are soft and flexible. Pour over set steaks and add tablespoon of prepared garlic butter on top to melt in immediately before serving. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"This Easy Samoa Brownies are inspired by the famous girl scout cookie. Made with a chocolate brownie base and topped with caramel and toasted coconut… Oh My! They look (and are) messy, but that is because they are delicious!... Grab the napkins!" Samoa Brownies Servings – 9 Prep Time – 10 Minutes Cook Time – 30 Minutes Ingredients: 1 Boxed Brownie Mix Prepared according to boxed directions 2 Cups Sweetened Coconut Toasted 1 Cup Toasted Nuts of Choice Pecans, Almonds, Walnuts, etc., optional 1 Cup Semi Sweet Chocolate Chips 1 Cup Caramel Topping Instructions: Pre-heat oven to 350 degrees. Spray 9×9 pan with non stick cooking spray. Prepare and bake brownie mix according to boxed directions and ingredients. Toast sweetened coconut in frying pan over medium-low heat, stirring constantly until golden brown. Set aside to cool. Toast nuts in frying pan on medium to low heat, tossing occasionally, until aromatic. Remove and cool. Pour coconut to a mixing bowl, add in 1/2 cup of room temperature caramel topping. Mix until well combined. Add in nuts and chocolate chips. Mix to combine. Pour coconut caramel mixture over top of cooled brownies. Let set for 1 hour. Cut brownies into 9 bars, place each brownie of a flattened cupcake liner. Store at room temperature in airtight container for up to 3 days… If they last that long! "If it's not Girl Scout Cookie season and you have a craving for the famous Somoa or "Caramel Delights" cookies... These are it!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

"A delicious mini twist on an original loaf style meatloaf. Hubby came up with this neat idea" Meatloaf Cupcakes Servings – 6 Prep Time – 15 Minutes Cook Time – 1 Hour 10 Minutes Ingredients: Meat Patty (Cupcake Base) 2lbs 80/20 ground beef 1 1/2 cup Italian style bread crumbs 2 large eggs 1 tbsp garlic powder 3 tbsp black Pepper 1 cup ketchup 1/2 set aside for topping Mashed Potatoes (Frosting) 1/2 cup prepared mashed potatoes, or you can use any style you like. Green Beans (Sprinkles) 1 14.5oz can French style green beans heated Instructions: Beef Patty (Cupcake Base) Preheat oven to 350 degrees. In a large mixing bowl, add ground beef. Add bread crumbs, eggs, 1/2 cup ketchup, garlic powder, and black pepper. Mix well to incorporate all ingredients. Split mixture into 6 even sections. Roll into ball between hands. Place mixture ball in mini cake pans, or flatten into 1″ thick patty shape and place on sheet pan. Place a tablespoon of remaining ketchup on top of each beef patty. Spread to edges of each patty. Place pan in center of oven on middle rack. Bake for 1 hour for a medium well consistency. Remove from oven and let cool for 10 minutes. Remove beef pattys (cupcake base) from pan, place on serving dish. Cupcake Construction Place mashed potatoes in a ziplock bag, squeezing potatoes to one corner of the bag. Snip off 1/2″ of the corner. This will make your pastry bag for your “Frosting” of the “cupcake”. In a circular motion, starting on the outer side edge of one patty moving inwards, squeeze bag gently to frost your “cupcake” building a pyramid shape moving inward to the center of patty. (You may frost “cupcake” using an ice cream scoop or knife to add potatoes to meat patty, shaping them into cupcake form.) Next, add a pinch of heated green beans to tops of potato “frosting” for "sprinkles" decoration. Enjoy your savory protein packed cupcakes! Nutrition: 572 Calories | 26g Protein | 34.25g Carbs | 28.25g Net Carbs | 24.3g Fat CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

“Old fashioned super soft molasses cookies with a gingersnap texture. They are seriously soft and chewy on the inside with a crackly top outside that's been rolled in sugar. A fall and holiday favorite!” Gingerdoodle Cookies Servings – 36 Prep Time – 20 Minutes Cook Time – 10 Minutes Ingredients: 2 cups all-purpose flour 1/2 tsp ground cloves 1/2 tsp ground ginger 2 tsp baking soda 1 teaspoon ground cinnamon 1/2 tsp salt 3/4 cup vegetable oil 1 cup granulated sugar (plus extra for rolling cookie dough balls in) 1/4 cup molasses 1 large egg (room temperature) Instructions: Whisk together the all-purpose flour, ground cloves, ground ginger, baking soda, ground cinnamon, and salt. Set to the side. Whisk the vegetable oil and granulated sugar together until well blended. Add in the full-flavored molasses and egg. Beat until well combined. Gradually add in the whisked dry ingredients until just combined and dough forms. Cover the mixing bowl with plastic wrap and refrigerate cookie dough for a minimum of 2 hours (or until it's easy to shape). Once the cookie dough has chilled, preheat oven to 375°. Line 2 baking sheets with parchment paper or silicone mats. Roll dough into 1” sized balls. Roll each one in a small bowl of granulated sugar and place on the lined baking sheet roughly 2 inches apart. Bake cookies for 8-10 minutes. Remove from the oven and allow to cool for about 5 minutes before transferring to a cooling rack to cool completely. The cookies will be puffy at first but will flatten as they cool. "Cookies can be stored in an airtight container for up to a week at room temperature. They'll stay soft too! If your cookies come out misshapen you can reshape them using a round cookie cutter or glass cup right when they come out of the oven. Put cutter or glad over cookie and move in circular motion to round edges." CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto/Low Carb/Sugar Free Option "Make a delicious healthy salad from a childhood and college favorite lunch soup!" Ramen Noodle Asian Salad “Fresh, crisp and a perfect side dish to any meal. Better than any pre-packaged salad mix!” Servings - 6 servings Prep time - 15 minutes Cooking Time - 10 minutes Ingredients: Salad 2 3-ounce packages oriental-flavored ramen noodles, broken into pieces, seasoning packets reserved. 1/2 cup raw sunflower seeds 1/2 cup slivered or sliced almonds 1 (16-ounce) package coleslaw mix with broccoli pieces 3 green onions, chopped. 8 oz fresh spinach, chopped. Dressing 1/2 cup olive oil 1/4 cup apple cider or rice vinegar 4 tablespoons granulated sugar or 1 tablespoon trivia or substitute sweetener 2 tablespoons soy sauce 2 reserved ramen seasoning packets 1/2 teaspoon ground black pepper Instructions: Preheat the oven to 350°F. Place broken ramen noodles, sunflower seeds, and almonds onto a baking sheet Bake for 10 to 15 minutes, or until fragrant and toasted. Set aside to cool. In a large bowl, toss together coleslaw mix, spinach and green onions. Add cooled noodle mixture on top. Prepare the dressing: whisk together olive oil, ramen seasoning packets, vinegar, soy sauce, sugar, and black pepper until smooth. Pour dressing over the salad and toss to coat. "This salad has the best of many worlds. Taking a child hood favorite soup and making a crisp delicious healthy salad by just adding a few simple ingredients. You have to try this!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto- Low Carb - Sugar Free "A delicious way to have the tastes you love without all the carbs! A protein bowl if you will." Taco Bowl Servings – 3 Prep Time – 10 Minutes Cook Time – 10 Minutes Ingredients: Ground Turkey 3 lbs ground turkey or beef 1 tbsp black pepper 1 tsp salt 1 tbsp garlic powder 1 tsp chili powder 2 tsp paprika 1 packet Sazon Spanish seasoning 1/4 cup water Toppings (Assorted toppings of choice. I chose the following.) Shredded lettuce Diced tomatoes Sliced black olives Sliced or mashed avocado Pico De Gallo Sour cream Shredded cheddar cheese Taco sauce Instructions: Preheat a large skillet on medium-high heat. Add in ground turkey or beef. Chop up meat into smaller chunks, season with garlic, salt, pepper, Sazon, chili powder, and paprika, mix well. Stirring occasionally, cook until browned. About 10 minutes. Add in water, lowering heat to a simmer. Stir occasionally until water evaporates and meat thickens slightly with a “sauce” look. Assembly - place ground turkey into a medium sized bowl, top with shredded cheese, and add your choice of healthy low-carb toppings. CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

No Flour, Oil or Butter - Low Sugar - Gluten Free Option " This dessert recipe is super light, easy, and refreshing. A great alternative to cheesecake. 😌 Perfect for the summer if you are watching your poolside figure! You have to try this one!" This 4 Ingredient Yogurt Cake is the perfect cross between a Flan, Basque cheesecake and a creamy dense NY style cheesecake. You don’t need a mixer, flour, butter, or oil to make it. The fact that it’s a healthy and low-calorie option is just icing on the cake - pun intended! 😉 The cake’s texture is soft and creamy, while the taste is rich and tangy, with a subtle sweetness that is perfectly balanced. At first glance, this cake may look like a cheesecake, but the texture is seemingly different. It has a custard-like consistency  that is a little firmer, yet still incredibly creamy. Vanilla Honey Yogurt Cake Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 55 Minutes Ingredients: Cake 2 cups vanilla & honey yogurt 4 eggs 5 Tablespoons cornstarch 3 Tablespoons honey Directions: Preheat oven to 350 degrees. Use a piece of parchment paper to line a 6" spring form pan or cake mold of choice. Use a 9x13" pan and place mold in the center. If using a spring form pan, line the bottom of mold with foil to prevent leakage. In a large bowl whisk eggs and yogurt until well combined. Add cornstarch and mix together until smooth. You can strain to make sure the batter has no lumps. Pour batter into pan/mold. Place cake in center of the 9x13" pan, place on oven rack. Pour in boiling water to an inch in height around cake. Bake for 50-55 mins or until the surface is yellow. Let it cool completely. Chill for at least 2 hours or overnight before serving. Slice with sharp knife, garnish with fruit and whipped cream if desired. Notes: Air Fryer Method: 275-300F for 30-35 mins or until the surface is yellow Variations and Substitutions: You can easily adjust this cake to suit your taste preferences and dietary needs. I have tried a few of these alternatives to my tastes, so you may need to experiment and adjust the quantities for your tastes... Remember... Play with your food! 😉 For a sweeter cake you can use flavored yogurt such as strawberry, blueberry, or coconut. You could also add 1/4 cup of sugar to the batter. Drizzle the top of the cake with 🍫 chocolate and or caramel sauce, a dollop of whipped cream, sprinkle with chopped toasted nuts or a dusting of powdered sugar for an extra decadent cake. Mmmm a turtle yogurt cake! You can use blueberries, strawberries, raspberries, blackberries, mandarine oranges, peach, or pineapple. You can try canned apples, or even cherries. Add 1-2 teaspoons or more of spices such as cinnamon, nutmeg, or cardamom to the batter for a different flavor profile. Nutrition: Calories: 193 | carbohydrates: 15g | protein: 6g | fat: 3g | saturated fat: 2g | sodium: 54mg | fiber: 4g | sugars: 10g "It’s easy and fabulous, and even impressed my friend who is a Johnson & Whales Culinary trained chef!" CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Keto / Low Carb / Sugar Free "Who says because you are on keto you can't have desert??? Not I! These delicious chewy chocolatey brownies are a great way to end your day of ketoisim!" Avocado Brownies Servings – 12 Prep Time – 10 Minutes Cook Time – 25 Minutes Ingredients: 4 large eggs 2 ripe avocados 1/2 cup butter melted 6 tablespoons unsweetened peanut butter 2 tsp baking soda 9 tsp stevia 1/2 sugar free chocolate chips 1/2 unsweetened coconut flakes 2/3 cup unsweetened cocoa powder 2 tsp pure vanilla extract 1 tsp kosher salt Instructions: Preheat oven to 350° and line a 8”-x-8” square pan with parchment paper. In a blender or food processor, combine all ingredients except chosen toppings. Blend until smooth. Transfer batter to prepared baking pan. Smooth top with a spatula. Top with chocolate chips and coconut. *(Or other chosen toppings) Bake until brownies are soft but not at all wet to the touch, 20 to 25 minutes. Let cool 25 to 30 minutes before slicing and serving. Cool on counter for 30 minutes. Slice into 12 squares. Soft and Fudgey on the inside. Notes: Add 1-2 tsp of peppermint extract for a Chocolate Mint brownie. Add smashed sugar free peppermint candies for a Christmassy topping. Topping examples: Unsweetened coconut flakes Sugar free chocolate chips Flaked salt Softened cream cheese - Swirled in Sugar free jam - Flavor of choice swirled in CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.