High Protein, Low-carb, Keto, Healthy Option - AKA Steak Pinwheels "I have wowed family and friends with this impressive-looking dish that's as easy to make as it is delicious. Even those who don't like spinach seem to like this dish!" Steak Florentine Servings – 2 Prep Time – 15 Minutes Cook Time – 45 Minutes Ingredients: 1 beef flank steak 1-1/2 pounds 1 package 10 ounces frozen chopped spinach thawed and squeezed dry 1/4 cup grated Parmesan cheese 1/4 cup sour cream Dash each salt and pepper 1/4 teaspoon garlic powder 4 slices fresh mozzarella cheese Instructions: Cut steak horizontally from a long side to within 1/2 in. of opposite side. Open meat so it lies flat; cover with plastic wrap. Flatten to 1/4-in. thickness. Remove plastic. In a small bowl, combine the spinach, garlic powder, cheese and sour cream; spread over steak to within 1/2 in. of edges. Lay mozzarella slices in a row. With the grain of the meat going from left to right, roll up jelly-roll style. Slice beef across the grain into eight slices. Transfer to an ungreased baking sheet. Sprinkle with salt and pepper. Broil 4-6 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). "You can make this ahead of time for a cookout and have them ready for the grill when guests arrive!" 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.

Sugar Free, Low Sugar, Healthy Option "I turned this Pillsbury Sugar Free cake mix into a Blueberry pound cake by adding blueberries. It is a great way to add extra antioxidants into the diet, and it doesn't take long to make & bake." Blueberry Coffee Cake - Sugar Free Servings – 12 Prep Time – 15 Minutes Cook Time – 40 Minutes Ingredients: Cake 1 box yellow Cake mix, sugar free, Pillsbury 2 cups blueberries  1 teaspoon cinnamon 1 container of plain Greek yogurt, vanilla works great 1 cup water  Crumble Topping 1 1/2 cups brown sugar substitute 3/4 cup old fashioned oats or quick cooking oats 2 teaspoons ground cinnamon 1/2 cup butter, softened Directions: Preheat Oven to 350 degrees. Grease a 9x13" pan, set aside. In a small bowl combine oats, brown sugar, ground cinnamon, softened butter. Mix until crumble forms. Set aside. In a large bowl mix cake mix, yogurt, vanilla, cinnamon and water. Fold in blueberries, reserving 1/2 cup for top of cake.  Pour batter into a baking pan, press in reserved berries and place cinnamon crumble mixture throughout the top of cake. Bake for 35-40 minutes. Cake is done when toothpick test comes out clean.  Nutrition: Calories 370 | Total Fat 19g | Saturated Fat 10g | Cholesterol 56mg | Sodium 848mg | Carbohydrates 32g | Fiber 5g | Sugars 3g | Protein 20g | Vitamin C 10mg | Calcium 324mg | Iron 3mg | Potassium 452mg " This recipe was amazing. Moist, decadent, fluffy. Smells amazing while it was baking." 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.

"These cucumber sushi rolls are so easy to make and they are such a colorful and pretty appetizer, snack or healthy meal. Filled with a spicy cream cheese and imitation crab meat." California Cucumber Sushi Rolls Servings – 1 Prep Time – 10 Minutes Chill Time – 30 Minute, optional Ingredients: Sushi Roll 2 large English cucumbers 1 teaspoon sriracha 1 red pepper, julienne (cut into matchsticks) 2 carrots, julienne (cut into match sticks) 4 imitation crab meat leg style sticks, cut into long slices 1/4 cup whipped cream cheese, you can use regular cream cheese just softened a bit black or white sesame seeds, toasted Dipping Sauce 1/2 cup soy sauce 1 tablespoon hoisin sauce 1/4 teaspoon sriracha Directions: Trim the ends off the cucumbers, then use a vegetable peeler to slice the cucumber into thin flat strips. Continue until you reach the center of the cucumbers. Then flip it over and repeat.. (you can use the left over cucumber center by cutting them into matchstick size as the red peppers and add to the center of your roll. ) Discard the first skin peel and you should have about 8-12 strips per cucumber. Lay them across a paper towel to remove the excess water. (This will help in filling and rolling the sushi at the end, it won’t be so slippery and easier for you to roll... You will thank me later!) 😉 Mix sriracha sauce and cream cheese together until well combined. Cream cheese will turn slight pale orange in col0r. Set aside. Dipping Sauce: In a small dish mix together soy sauce, hoisin and sriracha sauces. Set aside. Assembly: Lay 6-8 cucumber slices down, over lapping one another on the long edge. Spread the spicy cream cheese mixture on top of layered cucumbers. Then place red pepper sticks, and crab meat sticks, and cucumber sticks on the top of the cream cheese mixture. Sprinkle with a teaspoon of sesame seeds. Starting from one of the rounded edges, carefully roll the cucumber sushi roll tightly. Cut roll into 6-8 pieces. Place them upright on a plate and sprinkle toasted sesame seeds on top, if desired. Makes about 4 rolls = 24 pieces.   Notes: Storage:  Store any leftovers in an airtight container. They will last up to 2 days in the fridge. Substitutes:  For best results, follow the recipe as is. However there are many different vegetables, spreads and or seafood that would work well in this recipe with the cucumbers. Nutrition: Calories: 166 | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 239mg | Potassium: 443mg | Fiber: 3g | Sugar: 4g | Vitamin C: 33mg | Calcium: 44mg | Iron: 1mg "I have made this recipe several times and it has been a hit. Great lunch meal prep or perfect sushi craving cruncher!" 😉 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 super easy Crab Stuffed Salmon is made with tasty salmon fillets and a homemade cream cheese and crab meat filling. " Baked Stuffed Salmon Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 4 salmon fillets, (each fillet should weigh about 5 to 6 ounces) salt and fresh ground black pepper, to taste 8 ounces crab meat or imitation crab meat, drained well and finely chopped 4 ounces cream cheese, softened 1 sleeve of butter crackers, crushed finely 2 cups cheese crackers, crushed finely 1 stick of butter, melted 4 cloves garlic, minced 1 whole egg, lightly beaten 2 tablespoons chopped fresh parsley 1 teaspoon old bay seasoning cooking spray, for topping chopped fresh parsley, for garnish Directions: Preheat oven to 425˚F. Line a baking sheet with parchment paper or use a 9x13" baking dish sprayed with Non-stick cooking spray, set aside, Arrange salmon fillets on top of parchment paper or in baking dish and season with salt and pepper. Turn each filet on its side, and pinch ends closed holding together with a toothpick. Set aside. In a small sauce pan over low heat, melt stick of butter, minced garlic and parsley. In a mixing bowl combine chopped crabmeat, crushed crackers, cream cheese, egg, and old bay seasoning. Pour in melted butter; mix and stir until thoroughly combined. Stuff the center of salmon fillets with the prepared crabmeat filling. Bake for 18 to 20 minutes, or until salmon is cooked through, and internal temperature registers at 130˚F. Remove from oven. Garnish with parsley. Serve with a side salad or steamed asparagus . Nutrition: Calories: 391 | Carbohydrates: 7 g | Protein: 43 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 4 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 174 mg | Sodium: 682 mg | Potassium: 921 mg | Fiber: 1 g | Sugar: 2 g | Vitamin C: 20 mg | Calcium: 100 mg | Iron: 2 mg "The perfect dish for a fancy occasion, this super easy Stuffed Salmon is made with tasty salmon fillets and a homemade creamed cheesy and crab meat filling. Make it once, and you’ll want to make it every week!" "This stuffing is also great to make baked stuffed shrimp, side dish to Scallops Milano or event mushrooms." 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.

Low Carb / No Added Sugar "Such a super simple recipe for those overripe bananas that we all end up having laying around. 3 Ingredients for the main recipe and of course I splurge and added more!" Banana Oat Walnut Cookies Servings – 12 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1 cup Oats 3 tbsp brown sugar sweetener, optional 2 large overripe bananas if they are large, 1 might be enough 1 tsp vanilla 1/4 cup sugar free chocolate chips 1/4 cup chopped walnuts or pecans, optional Instructions: Preheat the oven to 350°F. Mash bananas with a fork. Add in vanilla and sugar, mix well. Stir in oats until combined. Add in chopped nuts and chocolate chips. Spoon or cookie scoop the cookies onto lined baking tray. Bake for about 15 minutes. "If you feel the mixture is too dry, you could add a splash of milk of your choice, but usually you don’t need it. It could also be a sign, that your bananas were too small, so if you have some leftover banana, you could also just add more banana." 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.

AKA - Egg-Not. Sugar Free, Low-card & Keto Option " This is the classic holiday drink, with all of the creaminess and flavor but skipping the raw eggs traditionally used in eggnog. " This is that rich, sweet, and creamy homemade egg nog recipe that captures the holiday flavor of this classic drink all while skipping the raw eggs. Serve ice cold garnished with a sprinkle of cinnamon and nutmeg. I like it with a dollop of whipped cream. It will give you peace of mind when serving this classic holiday beverage to your guests, and it will reassure anyone who is not open to the concept of drinking raw eggs or has as an allergy to them. Even if you’re not worried about raw eggs yourself, for safety and simplicity, this eggless eggnog (Egg-Not) recipe is a good way to go. The best part about this recipe, you can swap 3 main ingredients to make this a sugar free, or keto friendly drink for the holidays. Egg-Less Egg Nog Servings – 8 Prep Time – 10 Minutes Chill Time – 2 Hours or overnight Ingredients: 4 cup s milk 4 cups of heavy cream 1 - 3 ounce package instant vanilla pudding mix, swap for sugar free pudding for a no sugar drink 1/2 cup sugar, swap with a sugar substitute for sugar free version. Measurements may vary. 2 teaspoons vanilla 1 1/2 cups bourbon or dark rum, optional only for adult beverage cinnamon, orange zest, whipped cream and or nutmeg, optional for glass garnish Additional glass garnish options for a festive look: Candy canes, or peppermint sticks, cinnamon sticks, candied orange peels, maraschino cherries, flavored whipped cream, or festive colored sprinkles. Directions: In large bowl, mix pudding with 1 cup milk. Once pudding is thick, add remaining ingredients; mix well. Chill for 2 hours or more for best quality and taste. Garnish each drink with a dollop of whipped cream, cinnamon, orange zest and or nutmeg. Notes: Vegan variations: Replace the whole milk with your choice of dairy-free milk, such as almond milk, oat milk, cashew milk, or soy milk. Swap the vanilla pudding mixture. Replace it with vegetarian Instant Vanilla Pudding. Replace the heavy cream, use coconut milk or a non-dairy heavy cream. Sugar-free and Keto variations:   Swap the regular vanilla pudding. Replace it with a sugar free instant vanilla pudding. Replace the sugar with a sugar substitute of your choice. (measurements may vary on chocsen sweetner.) Non-Alcoholic variations: Skip the liquor and enjoy it as is. If you’re missing the traditional boozy notes, use any non-alcoholic whisky or rum. You can blend the orange zest, nutmeg and cinnamon right into the drink mixture or blend some in and give each glass a little sprinkle, which looks super festive. Nutrition: Calories: 387 | Carbohydrates: 37g | Protein: 2g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 33mg | Potassium: 87mg | Fiber: 1g | Sugar: 36g | Vitamin C: 1mg | Calcium: 73mg | Iron: 1mg " I love eggnog, so I was skeptical about how this would taste. It is delicious!! Now I can drink eggnog year-round and not wait for the commercial eggnog that is sold only in Nov. and Dec. (I never made homemade eggnog using eggs because of concerns over salmonella.) Thanks for the recipe!! " ~ Party Attendee 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.

Low-carb, Keto, High Protein, Energy, Healthy Option "Fresh & Creamy yogurt parfaits are filled with fresh fruit and topped with crunchy granola. They are perfect for breakfast or dessert!" This yogurt and granola parfait, in particular, is made with low-calorie and protein-packed Greek yogurt, fiber-rich granola, and a boost of antioxidants from fresh berries. You can always swap ingredients to fit your dietary lifestyle. Parfaits are a delightful treat that can double as a wholesome breakfast or a sweet dessert! They’re made by layering creamy yogurt (or sometimes whipped cream) with fresh, juicy fruit—and often topped off with something crunchy like granola or nuts. The magic really shines when served in a clear glass, showing off all those beautiful layers. Whether you’re going for indulgent or light and healthy, parfaits are as versatile as they are delicious! Tasty Variations: One of my favorite super-simple parfaits stars sliced strawberries gently mixed with a touch of sugar to bring out their natural juices. Layer them with thick, tangy nonfat Greek yogurt—it’s perfect for keeping those gorgeous layers distinct. Finish it all off with a sprinkle of granola for a satisfying crunch and a hint of sweetness. Want to mix things up? Swap the strawberries for chopped peaches or nectarines, or go for berries like blueberries, raspberries, or blackberries. Just a tip: mash a few berries with sugar to help release their juices for extra flavor. Prefer to skip the added sugar? Go for a naturally sweet yogurt instead. No matter how you layer it, your parfait is sure to be a sweet little moment of joy! 💛🥄🍓 Fruit and Yogurt Parfait Servings – 4 Prep Time – 5 Minutes Cook Time – 1 Hour Ingredients: Granola ¼ cup brown sugar ¼ cup honey ⅛ cup canola oil 2 cups old fashioned oats 1 cup sliced almonds or chopped pecans, optional 1 teaspoon cinnamon dash of salt coconut flakes optional Parfait Ingredients (you can use your favorite or in season fruit.) 1 cup strawberries ½ cup blackberries, or raspberries ½ cup blueberries 4 cups vanilla greek yogurt, (or your favorite flavor and style will work great) 1 cup granola Directions: To make granola, preheat the oven to 250°. Line a baking sheet with parchment paper or coat with cooking spray. In a saucepan combine the sugar, honey, and oil. Stir over medium heat until sugar has dissolved. Add oats to a mixing bowl. Pour honey mixture over the oats. Add cinnamon and salt. Stir everything together until evenly coated. Spread the mixture evenly over the baking sheet and gently press down. Bake for 1 hour. Stir the mixture every 15-20 minutes. Remove and allow the mixture to cool completely in the pan. Break apart and enjoy it just as is or continue on to make delicious yogurt parfaits. Dice strawberries into smaller pieces. Layer yogurt in 4 cups beginning with 1/2 cup yogurt, a sprinkle of granola, a few spoonfuls of chopped strawberries, as well as a few blackberries and blueberries. Repeat layers one more time and refrigerate until ready to serve. Variations: Sweeten it with a drizzle of honey or sweetened shredded coconut. Add in chopped nuts such as pecans, walnuts, peanut or almonds. Sprinkle on some mini chocolate chips. Use other toppings like chia seeds, peanut butter drizzle, maple syrup, or dried cranberries. You can also mix ingredients in a blender to make and on the go healthy smoothie! Nutrition: Calories: 713 | Carbohydrates: 37g | Protein: 17g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 6mg | Sodium: 50mg | Potassium: 577mg | Fiber: 8g | Sugar: 29g | Vitamin C: 98mg | Calcium: 174mg | Iron: 2mg. " Yogurt Parfaits are one of my go-to’s! I love fresh berries and this is a really tasty way to highlight whatever fruit is in season !" 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 - Energy - Healthy Option " A delicious and easy Strawberry Spring Salad made with candied pecans, feta and a simple balsamic vinaigrette. This strawberry salad has so much flavor and is great for a summer lunch or dinner side salad. " I love salads! I have since I was a kid. Mom would make them in the summer for dinners if it was just a her and I night because Dad was working. I remember one night she came home from work during a heatwave and said "Want a nice salad tonight? We can put all kinds of things in it like a salad buffet!" So, apparently this was on her agenda the night before, because she put the cans of tuna, and beets in the fridge to get ice cold. She cranked up the AC and we started prepping all the veggies. There was iceberg lettuce, tomatoes, cucumber's, red onions, radishes, yellow and red peppers, beets, mushrooms, and she made her homemade tuna salad so we could add that to the middle for protein. She said ok lets go eat in front of the TV... Back then... That was something special, it was. treat to get to eat anywhere other than the kitchen table. So we happily sat and watched a show while we ate our dinner. I remember the first bite of a little tuna, lettuce and a piec piece of a beet. The taste today instantly brings me back to that moment. I have loved them since! Now as an adult, I play with my food just as much and love to mix different ingredients. I specially love a salad where there’s an abundance of fresh summer strawberries involved! And especially when it is National Salad Month! (It's gonnnnaaaa be ME... Ok ok enough with the Justin Timberlake puns... You know I had to given the chance... ) But on a serious note, it is the month of May incase inquiring minds wanted to know.) Better yet, this strawberry salad also a rich balsamic vinaigrette, salty, tangy feta and crunchy, sweet candied pecans with a sprinkle of coconut flakes involved as well. In other words, this is one of the best summer salads! It just has the perfect blend of flavors and textures going on and is a perfect way to celebrate National Salad Month. I was loving every last bite all while heading back for seconds. Strawberry Pecan Salad Servings – 6 Prep Time – 20 Minutes Ingredients: Vinaigrette 1/2 cup balsamic vinegar 1/2 cup olive oil 1 tablespoon dijon mustard 1 tablespoon honey Salt and freshly ground black pepper Candied pecans 3/4 cup whole or roughly broken pecans 1 1/2 Tbsp brown sugar 1/2 Tbsp butter Salad 10 oz baby spinach 5 oz mesclun mix or spring salad mix 1 lb fresh strawberries, hulled and sliced 5 oz . feta cheese, crumbled 1/3 small red onion, thinly sliced 1/2 cup sweetened or unsweetened coconut, shredded Directions: Vinaigrette: Add vinegar to a small saucepan, bring to a boil over medium heat and allow to boil until reduced by half, about 3 minutes. Pour into a jar or bowl, add olive oil, dijon mustard, honey and whisk to blend while seasoning with salt and pepper to taste. Thin with a little water if desired. Set aside. Candied Pecans: Skip this step if making a Keto version. Use the pecans as is. Add pecans, brown sugar and butter to a small non-stick skillet and cook over medium-heat, stirring constantly until sugar starts to melt and caramelize, about 2 - 3 minutes. Transfer to a plate in a single layer to cool. Salad: In a salad bowl toss together spinach and spring or mesclun mix, strawberries, half of the feta, red onion and pecans. Drizzle about 1/3 of the dressing over salad, toss to coat then plate and drizzle remaining dressing over individual portions and top with remaining half of the feta. Serve immediately. Notes: Try different berries such as blueberries, raspberries, or blackberries. Apples and pears are a great option instead of strawberries. Don't have feta? Try a crumbly goat cheese instead. Nutrition: Calories 404 | Fat 34g | Saturated Fat 7g | Cholesterol 23mg | Sodium 345mg | Potassium 482mg | Carbohydrates 20g | Fiber 4g | Sugar 14g | Protein 6g | Vitamin C 58.3mg | Calcium 193mg | Iron 2.4mg "I have tried this with reducing and not reducing the balsamic vinegar and it was still a great dressing! LOVE this salad especially when strawberries are in season. I have also used butter and hydroponic lettuce. So easy to prep everything the night before and toss together just before serving. Will definitely be making this for the office and sharing with others!" 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.

Healthy Option - Keto - Low Carb " You might think it’s silly to have a “recipe” for a BLT&A. Do I really need to write an entire blog post about this? YES...YES I DID" I will show you exactly how to make the best BLT sandwich of your life! Sometimes the simplest recipes are the easiest to mess up. Nobody wants a soggy sandwich, or one that is flavorless and bland! I will show you all the tips and tricks you need to make a perfectly toasted, crispy-yet-tender, juicy and drippy Bacon Lettuce Tomato & Avocado Sandwich ! B-L-T & A Sandwich Servings – 2 Prep Time – 20 Minutes Cook Time – 30 Minutes Ingredients: 4 thick slices hearty white bread - Texas Toast Loaf works fantastic (Switch out for Keto Low Carb bread if desired) 8 teaspoons butter, soft 6 tablespoons mayonnaise 8 slices thin cut bacon, trust me.... make 4 extra... at least 🤣 4-8 pieces green leaf lettuce 1 perfectly ripe tomato 1 perfectly ripe avocado salt and pepper Directions: Prep and cooking the bacon: You can fry your bacon according to the package, or you can try my easy method Bakin' Bacon! Preheat your oven to 400°. Line a baking tray with parchment paper, then place the bacon side-by-side on the tray. Cook the bacon for 10 to 20 minutes or until it's reached your desired level of crispiness. Make sure to check on it after about 10 minutes, as some ovens cook faster. Remove the tray from the oven and transfer the bacon with tongs to a paper towel-lined plate. Don't eat it all before you get to making your sandwiches. I always cook extra because of this reason! * If you're rendering the bacon fat, line a fine mesh sieve with a paper towel. Then place the sieve over a glass storage container and pour the bacon fat from the sheet tray into the sieve. Cover the glass storage container and place it in the refrigerator for future cooking needs. While the bacon is cooking, prepare your bread. Spread both sides of your bread with butter. Place in a skillet over medium heat and toast lightly, it will only take a couple minutes. Flip each piece of bread and toast the other side. Don’t overdo it! You only want a light browning. Set aside. You can also use a toaster to toast your bread, skip the butter if you choose to do it this way. Wash and dry your green leaf lettuce; slice your tomato into slices about 3/8 inch thick. Place the tomatoes on a paper towel-lined plate so absorb some of the water. Cut your avocado in half, then slice one half into strips. Assemble your sandwich: Spread about 1 and 1/2 tablespoons mayonnaise on your toasted bread. Top with lettuce. Add 2 tomato slices, sprinkle tomatoes with salt and pepper. Add all the bacon. You should have 8 half-strips of bacon. Pile ’em on! 🤤 Top the bacon with avocado strips. Spread the other slice of toasted bread with mayonnaise. Top the sandwich and gently press down. (Don't attack the messenger, it's a must!) Use a sharp serrated knife to slice the sandwich in half, I like it on an angle. Stop what you are doing and eat it right away! 🤣 No if's, &'s or buts about it! Notes: The Bread A good sandwich is only as good as the bread it is sandwiched with. For the perfect BLT&A I recommend a hearty white bread. Some will say this is too flimsy; you need a hearty French bread or Italian loaf to hold up to all that juicy tomato. Wrong! The crusts are too chewy, now don't get me wrong... I LOVE crusty bread! You can find me in a corner eating a warm fresh loaf all by myself... It's my weakness... You need a nice and tender crust, So it's easier to bite into. Those chewy crusts will ruin that first bite, and make all the slippery ingredients fall out. The Sauce 🙌🏻 MAYONNAISE!! Mayonnaise is God’s greatest gift to the condiment kingdom, by a long shot. It is the perfect seal for so many sandwiches and salads: creamy and smooth and perfectly tart. You choose the brand you love. The Lettuce The lettuce you choose is directly related to how much crunch you prefer. I like green leaf and butter lettuce. It’s green enough to make you feel healthy but not so crunchy that you’re overwhelmed and literally can’t hear anything that’s going on in the room when you take a bite. Romaine is my second choice. Good'ole iceberg will do in a pinch! The Tomato The tomato is arguably the most important element of a BLT&A, mostly because there are so many ways for it to go wrong! Have you ever had one of those tomatoes that wasn't ripe enough... and it ruins the whole damn sangwich... So you end up pulling them out... Ugh...🙄 Tomatoes bring the flavor. Home grown garden tomatoes are the absolute best of the best... if you don’t have access to great tomatoes, my advice is to wait until summer or grow your own, if you can. I like vine ripe tomatoes, Beefsteak, or Heirlooms are best. But really, any type of tomato will do as long as it is perfectly ripe. It should be bright red and ridiculously juicy! The Bacon The main rule here with the bacon is that there has to be a freaking ton of it. You can use thin or thick here... It's your preference; I personally prefer thin bacon... Now that I have changed my lifestyle and eating habits, I prefer turkey bacon... Yeah yeah... it's a sin and a dishonnor to the BLT&A! Shhhh... 🤫 I won't tell the real bacon if you won't. Thin crispy strips that SHATTER with every bite is the way to go! No skimping... this is the star of the show... The more strips the merrier. Pile those suckers on! The Avocado I have a secret: This is the A of the BLT&A. Sorry... Not sorry... BLT's were born without the A... But I am here to tell you... Once you go back, you never go back to just a BLT! Make sure your avocado is nice and ripe. It has to be smoosh-able. Slice it up and add it on top of your bacon. Sprinkle a little salt and pepper on there too, if you’re feeling extra. Make a BLT&A next level... But... my personal opinion... You can't make this sandiwch any better! But you can try! Here are some variations and additions to try. This is your sandwich! Don’t let this lil ole food blogger tell you any different! Add a fried egg, with a slight soft drippy center Sprouts for crunchy yummy-ness Add pickled cherry peppers Add roasted red pepper, an Italian twist Use Pimiento cheese instead of mayo, check out my recipe Cheddar cheese, Feta, Provolone, Goat Cheese, Muenster one of my favs , or mozzarella. You really can’t go wrong with cheese! Make fried green tomatoes and use that instead of tomatoes, check out my recipe Thinly sliced radishes, for an extra peppery punch "This recipe has to be in everyone's box, it's a staple for everyone's household. Go get your ingredients... you need this sandwich... NOW! Alterations to this recipe as explained above can be made for a Keto or Low Carb lifestyle." 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 - High Protein - Energy - Healthy Option " Breakfast Burrito with Eggs, Tomato, and Avocado makes a healthy and satisfying breakfast filled with high quality protein, healthy fats, and tasty veggies. " My breakfast on most mornings consists of Fruit & Yogurt Parfait – sometimes with a little granola added for crunch. Add a Vanilla Cold Brew Iced Coffee and I’m set for the morning. But sometimes I crave something with a little more flavor and substance, like eggs with a southwest flair. This breakfast burrito with eggs, tomato, a little mild chunky salsa and avocado topped with fresh cilantro fulfills that craving. I also added some of my Southwest Mrs. Dash Seasoning for a little kick. You can add more for more intense heat, leave it out if you want, or even add other seasonings. However you choose to season it, this breakfast burrito makes a quick, healthy, and satisfying breakfast. It’s filled with protein-rich eggs and cheddar cheese, tomatoes, and avocado. Salsa and fresh cilantro top it off. And it’s wrapped with a low carb or whole grain tortilla for added fiber. Alfresco Egg & Cheese Burrito Servings – 2 Prep Time – 10 Minutes Cook Time – 12 Minutes Ingredients: 1 Roma or vine tomato, diced 1 avocado, sliced or mashed 2 tablespoons onion, chopped - optional 4 large eggs 1 tablespoon milk or cream 1/2 teaspoon black pepper 1/2 teaspoon Mrs. Dash Southwest seasoning, or your seasoning choice 1 teaspoon olive oil or butter 2 low carb tortillas, Options: whole wheat , sun-dried tomatoe, spinach, or regular flour tortillas 2 tablespoons fresh cilantro, chopped 2 tablespoons shredded cheddar cheese 2 tablespoons chunky salsa, heat gage is your preference Directions: Prepare toppings by dicing tomato and slicing or mashing avocado. Whip eggs with milk/cream, black pepper and seasoning. Heat olive oil/butter over medium heat in small skillet and sauté onion until tender. Pour eggs into skillet and cook just until done, stirring constantly. Remove eggs from stove top and spoon onto the tortillas. Top with tomatoes, avocado, cheese, salsa, and cilantro. Fold in edges of tortilla to form a wrap. You can add a side of creme fresh or sour cream if you're feeling extra. 🫠 "A nourishing breakfast consists of high quality protein, whole grains, fruits and vegetables, along with healthy fats. When you make this breakfast burrito with eggs, tomato, and avocado you’ll have just that . . . along with lots of flavor to start your day." 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 crisp, fresh caesar salad with homemade crispy croutons and perfectly juicy grilled chicken (hello, Spring!) time to start up the grill! " Grilled Chicken Ceasar Salad Servings – 4 Prep and Marinade Time – 2 hours Cook Time – 10 Minutes Ingredients: Chicken 3 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 2 teaspoons lemon zest 1 clove garlic, grated Kosher salt and freshly ground black pepper, to taste 2 lbs boneless, skinless chicken breasts Dressing 1/4 cup mayonnaise 1/4 cup buttermilk 3 tablespoons freshly grated Parmesan 1 clove garlic, grated 1 tablespoon freshly squeezed lemon juice 1 1/2 teaspoons Dijon mustard 1/2 teaspoon Worcestershire sauce Kosher salt and freshly ground black pepper, to taste Salad 2 heads romaine, roughly chopped 1/4 cup freshly grated Parmesan Directions: Chicken: In a small bowl, combine olive oil, lemon juice, lemon zest, garlic, 1 teaspoon salt and 1/2 teaspoon pepper. In a gallon size Ziplock bag or large bowl, combine chicken and olive oil mixture; marinate for at least 2 hours, turning the bag occasionally. Drain the chicken from the marinade. Preheat grill to medium high heat. (You can also do this in a frying pan if you don't have access to a grill) Add chicken to grill, and cook, turning occasionally, until chicken is completely cooked through, reaching an internal temperature of 165 degrees, about 4-5 minutes per side. Let cool before dicing into bite-size pieces. Dressing In a medium bowl, whisk together mayonnaise, buttermilk, Parmesan, garlic, lemon juice, Dijon and Worcestershire; season with salt and pepper, to taste. Salad To assemble the salad, place romaine in a large bowl; top with chicken and croutons. Pour the dressing on top of the salad and gently toss to combine. Top with Parmesan. "I made this for a work potluck and got rave reviews! Chicken caesar salad is not normally a favorite of mine but this recipe is absolutely delicious. Much better than what you typically get in a restaurant. It now has been part of my easy summer dinner rotations for years." 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.

Healthy Option - Energy - High Protein " These Vietnamese spring rolls are fresh, not fried! They’re the perfect party appetizer or light meal. The spicy peanut sauce sends them over the top. " Spring Rolls Servings – 8 Prep Time – 5 Minutes Cook Time – 40 Minutes Ingredients: Spring Rolls 2 ounces rice vermicelli or maifun brown rice noodles* 1 teaspoon toasted sesame oil ¼ teaspoon fine sea salt 1 cup torn butter lettuce, ribs removed 1 cup red bell pepper, thinly sliced 6 imitation crab sticks, sliced into long strips 2 medium carrots, peeled and cut into matchsticks or sliced into strips 1 English cucumbers, thinly sliced or sliced into strips with a julienne peeler 8 sheets rice paper (spring roll wrappers) Optional Filling 1/4 cup thinly sliced green onions 1/4 cup roughly chopped fresh cilantro 1/4 cup roughly chopped fresh mint shrimp, cooked and butterflied 1 cup red/purple cabbage, thinly sliced Peanut Sauce 1/3 cup creamy peanut butter 2 tablespoons rice vinegar 1/2-1 teaspoon sriracha sauce 2 tablespoons reduced-sodium soy sauce 2 tablespoons honey or maple syrup 1 tablespoons toasted sesame oil 2 cloves garlic, pressed or minced 2 to 3 tablespoons water, as needed Directions: Spring Rolls Bring a pot of water to boil and cook the noodles just until al dente, according to package directions. Drain, rinse them under cool water, and return them to the pot. Off the heat, toss the noodles with the sesame oil and salt, and set aside. Fill a shallow pan (a pie pan or 9″ round cake pan works great) with an inch of water. Fold a lint-free tea towel in half and place it next to the dish. Make sure your prepared fillings are within reach. Place one rice paper in the water and let it rest for about 20 seconds, give or take. You’ll learn to go by feel here—wait until the sheet is pliable but not super floppy. Carefully lay it flat on the towel. Leaving about 1 inch of open rice paper around the edges, cover the lower third of the paper with a few pieces of butter lettuce, followed by a small handful of rice noodles, and a few strips of carrot, red pepper, cucumber and crab meat. Fold the lower edge up over the fillings, rolling upward just until the filling is compactly enclosed. Fold over the short sides like you would to make a burrito. Lastly, roll it up. Repeat with the remaining ingredients. Peanut Sauce In a small bowl, whisk together the peanut butter, sriracha rice vinegar, soy sauce, honey, sesame oil, and garlic. Whisk in 2 to 3 tablespoons water, as needed to make a super creamy but dip-able sauce. Serve the spring rolls with peanut sauce on the side. You can serve them whole, or sliced in half on the diagonal with a sharp chef’s knife. Nutrition: Calories 177 | Total Fat 8g | Saturated Fat 1.5g | Cholesterol 0mg | Sodium 426.8mg | Carbohydrate 13.2g | Dietary Fiber 1.5g | Sugars 7.1g | Protein 3.52g " I had a strong craving for fresh veggie spring rolls. I recall seeing a few recipes that were appealing to me and had always wanted to try them out, so I did. I combined a few ingredients from all of them to create my own, also made the peanut sauce adding some sriracha to give it a kick! All I have to say is, oh my!! It was so delicious and really hit the spot! " 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 - Healthy Option - Energy "Presenting my old-school Garden Salad! Yep, the one I can make any day because I always have some vegetables on hand. Sometimes, I even get real foo fooie and add a sprinkle of parsley. 😳 Just kidding… or am I? There really are no rules when it comes to a Garden Salad. Any greens and any vegetables will do, all tied together with a classic and simple salad dressing. Make this your own!" Classic Garden Salad is an easy side dish that pairs well with anything! Everyone needs an easy side salad recipe in their back pocket, and this one is my favorite! Garden Salad Servings – 4 Prep Time – 5-10 Minutes Ingredients: 8 cups mixed lettuces, romaine, iceberg, and loose mesclun mix all work well it’s your preference. 2 carrots, shredded or chopped small 4 radishes, halved and sliced 2 cucumbers, sliced 1 pint cherry tomatoes, halved 1/4 red onion, thinly sliced 3/4 cup shredded cheddar cheese, optional 2 cups croutons, optional Kosher salt and fresh ground pepper Dressing of your choice 1 avocado, sliced - optional I love using these when they are in season Directions: Ensure all of your ingredients are chopped into bite sized pieces, then toss them all together in a large bowl. Season with Kosher salt and fresh ground pepper. Dress with your favorite dressing, or lightly coat and toss in the entire salad. It’s completely up to you! Enjoy! Notes: Nutrition information includes cheese and croutons, but does not include dressing. Salad can be served right away or stored in an airtight container in the fridge for 1 day. Toss with your favorite dressing right before serving. Otherwise it will get soggy… and no one likes soggy salad… at least I don’t! Add in deli meats, boiled eggs, and chunks of your favorite cheese for a heartier meal instead. Nutrition: Calories: 128kcal | Carbohydrates: 15g | Protein: 6g | Fat: 6g | Saturated Fat: 3g| Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 14mg | Sodium: 163mg | Potassium: 537mg | Fiber: 3g | Sugar: 6g | Vitamin C: 26mg | Calcium: 152mg | Iron: 1mg "This recipe is a keeper and a base note for yourself on a how to for making a simple salad. You can double the recipe to meal prep lunches for the week. Just leave the dressing and croutons on the side separate!" 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.

Healthy Option - High Protein - Energy "One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients like chicken, rice, and broccoli. This dish is perfect for a busy weeknight when things are hectic. Only one dish to clean for this satisfying one pan meal = Less time in the kitchen!" One-Skillet Cheesy Chicken, Broccoli, and Rice is an cheesy, easy dinner loaded with simple ingredients. This one-pan meal can be ready in under 30 minutes! Cheesy Chicken and Broccoli Rice Servings – 6 Prep Time – 5 Minutes Cook Time – 25 Minutes Ingredients: 3 tablespoons extra virgin olive oil 1 pound boneless skinless chicken breasts, cut into bite sized pieces 2 cloves of garlic, minced 1 teaspoon of salt and pepper, to taste 1 cup uncooked extra long grain white rice or brown rice 2 1/2 cups of low-sodium chicken broth 2 1/2 cups broccoli florets, cut into bite sized pieces - you can use frozen broccoli 2 cups shredded extra sharp cheddar cheese Directions: In a large skillet or pan, sauté chicken in two tablespoons of olive oil over medium to high heat. Season chicken with salt and pepper. Once chicken is golden brown add garlic to the pan. Cook for about 1 more minute. Push chicken to one side of the pan and add additional tablespoon of olive oil to other side. Add the uncooked rice in the olive oil and sauté it for a couple of minutes. Add the chicken broth to the pan and bring the mixture to a boil. Lower the heat to a simmer and cover the pan with a lid. Cook chicken and rice mixture covered for about 12-15 minutes. Sprinkle the broccoli evenly over the chicken and rice mixture and stir to combine. Continue to cook covered another 4- 8 minutes on low, or until broccoli and rice are both tender. Less time if you are using frozen broccoli. Remove from heat and stir in half a cup of cheese. Sprinkle remaining cheese on top and cover with a lid, letting it sit for 1-2 minutes or until cheese has melted. Notes: If you're using rotisserie chicken add the chicken at the end with the cheese just to heat it through. You will need a large skillet or pan with a higher edge for this dish to hold everything. I used a 12-inch skillet that had a slightly raised edge and it worked great. Nutrition: Calories: 574 | Carbohydrates: 16g | Protein: 46g | Fat: 36g | Saturated fat: 17g | Polyunsaturated fat: 15g | Trans fat: 1g | Cholesterol: 139mg | Sodium: 799mg | Fiber: 3g | Sugar: 2g "We love it! It’s a flavorful easy recipe to make after a super busy days!” 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.

Healthy Snack - Vegan - High Protein - Energy " This no-bake date bar recipe is one of the best you’ll ever try! With just 6 simple ingredients and only 5 minutes to make, it’s quick, easy, and delicious. These naturally gluten-free and vegan bars are sweet, chewy, and packed with wholesome ingredients like cocoa, peanut butter, and soft, sticky dates. A perfect snack that’s as satisfying as it is simple! " These no bake snack bars are one of the best bar recipes you will make! Sweet, chewy, and wholesome bars are chock full of cocoa, peanut butter, and sweet chewy dates. Healthy no bake date nut bars are the perfect snack for work, school or anytime you feel like you need an energy boost or simply crave something sweet. No-Bake Date Nut Bars Servings – 9 Prep Time – 10 Minutes Chill & Set Time – 40 Minutes Ingredients: 1 1/2 cups dates, pitted 1/2 cup cashews - or your choice 1/2 cup dried Apricots 1/4 cup pumpkin or sunflower seeds, shelled 1/4 cup peanut butter, all-natural or a nut butter of your choice 1/2 cup coconut flakes 2 tablespoon cocoa powder, unsweetened 1/8 teaspoon salt Directions: Toss everything into a food processor and process until the mixture starts to go smooth and clump into a ball. The dates will be all chopped up but you’ll still have bits of nut. Turn the mixture out into an 8 or 9 inch square dish lined with parchment paper. Use your hands to firmly press the mixture into the bottom of the dish. Cover and refrigerate for 30 minutes. Remove the bars from the pan and cut into pieces using a sharp knife. Enjoy them cold or frozen. You can even roll teaspoonfuls into balls, adding to a mini paper liner for easier individual servings. Store in an air-tight container in the fridge or freezer. Nutrition: Calories: 227kcal | Carbohydrates: 31g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 69mg | Potassium: 374mg | Fiber: 5g | Sugar: 22g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg "I love healthy snack recipes that you don’t need to cook or bake.  Without much effort, you can have a healthy snack whipped up that can compete with a packaged snack anyday. These healthy no-bake snack bars are exactly that!" 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.

AKA - Vegetable Ravioli Soup "This soup is one for my pasta lovers out there. A cozy One-Pot Vegetable Ravioli Soup is the perfect way to warm up on a cold day! It’s quick, easy, and absolutely delicious!" I love a good soup as a weeknight meal. Hearty soups are satisfying & simple and they are loaded with vegetables and healthy ingredients! Soup is the perfect cool weather food or delicious weeknight dinner! This scrumptious soup reheats like a dream so feel free to double the recipe to extra if you’d like leftovers! Can’t find mini ravioli? No problem! Tortellini makes an excellent swap! They’re both gloriously interchangeable. In honor of the recent soup weather, my latest ravioli creation pairs this easy cheese stuffed pasta with a piping hot bowl of veggies and broth that’s sure to warm up even the coldest day! This one pot wonder is basically a meal in a bowl, featuring a little bit of everything in one loaded vegetable soup. It’s also super customizable if you’d like to add some extras! Veggioli Soup Servings – 6 to 8 Prep Time – 15 Minutes Cook Time – 30 Minutes Ingredients: 1 medium yellow onion, diced 3-4 carrots, diced 4 celery stalks, chopped 1 red, yellow or green pepper, chopped 2 tablespoons butter 4 cloves garlic, minced, or 2 tablespoons minced jar garlic works great! 1 teaspoon Italian seasoning 1 teaspoon oregano 1 teaspoon parsley 1 tablespoon olive oil 2 cups frozen vegetable mix, corn, greenbeans, peas and carrots mix 3 cups vegetable broth, chicken or beef will also work 28 oz canned crushed tomatoes with liquid salt and pepper, to taste 9-10 oz mini refrigerated, frozen or air packed cheese ravioli, you can also use your favorite stuffed ravioli 3/4 cup heavy cream, optional and this also cuts the acidity if the tomatoes Optional toppings: freshly grated Parmesan cheese crushed red pepper flakes fresh chopped basil Directions: Melt butter in a dutch oven or large pot over medium-high heat. Add onion, peppers, celery and carrots. Sauté until tender (approx. 6 minutes). Add minced garlic and seasonings; sauté an additional 30-60 seconds. Add stock and crushed tomatoes with liquid. Stir well to combine. Bring soup to a rolling boil, then reduce heat to low/simmer to allow the flavors to marry and the carrots/onion to fully soften. Add in forzen vegetable mix; stir. Cover and simmer 5-10 minutes. Once the veggies have reached your ideal tenderness, bring the soup back up to a medium simmer and add your mini ravioli. Allow the ravioli to simmer approx. 5 minutes until fully cooked and softened. If using cream; stir in heavy cream now. Season with additional salt an pepper to taste. Add your favorite toppings like grated parm and fresh basil; dive in while it’s hot. Notes: No mini ravioli? No problem! You can use your favorite tortellini here as well. Any variety will work! Soup Variations: Tuscan Style: add some chopped sun-dried tomatoes and tender white beans. Lasagna Style: Brown seasoned ground beef, add some extra cream to the broth and a dollop of ricotta cheese or melt some mozzarella on top. The leftover soup is DEE-LICSOUS and will keep a few days in the refrigerator. Simply reheat in a microwave - this is a great grab and go work lunch. Or in a small pot on the stovetop. Nutrition: Calories: 455 | Carbohydrates: 52g | Protein: 14g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 75mg | Sodium: 1411mg | Potassium: 844mg | Fiber: 8g | Sugar: 15g | Vitamin C: 26mg | Calcium: 141mg | Iron: 10mg "This always hits the spot when you’re not feeling well.” 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 - Healthy " The ultimate almond flour chocolate chip cookies—paleo-friendly and gluten-free. Soft and chewy in the center with perfectly crisp edges. These are a lighter and healthier version of my popular Chewy Walnut Chocolate Chip Cookies. Low-Carb, Sugar Free and Keto Friendly!" If there were ever a perfect time to master the ultimate chocolate chip cookie recipe, it's now! Over the past few weeks, I've been revisiting and refining this recipe—testing every variation I could imagine—to create the BEST EVER almond flour chocolate chip cookies. I've been baking almond flour chocolate chip cookies since I began my Keto journey over a decade ago. While I was always happy with my original recipe, I couldn't shake the feeling that they could be even better. So, I got to work. Luckily, I have the world's most devoted taste tester right at home—me! And let me tell you, these cookies are everything: Perfectly chewy with golden, crisp edges Packed with melty chocolate chips Balanced beautifully with just the right touch of salt and vanilla Absolutely bursting with flavor Honestly, they're giving my all-time favorite Chewy Walnut Chocolate Chip Cookies (also on the blog) some serious competition. When I say these are perfection, I mean it—no other almond flour cookie even comes close. Almond Flour Chocolate Chunk Cookies Servings – 24 Prep Time – 10 Minutes Chill Time: 2 Hours Cook Time – 10 Minutes Ingredients: 2 1/2 cups almond flour 1 teaspoon baking soda 1/2 tsp sea salt 3/4 cup sweetener of choice or equivalent to: coconut sugar for paleo or Swerve sweetener for low carb, I use either sucralose or sucralose brown sugar. 1/2 cup unsalted butter, room temp 1 teaspoon vanilla extract 1 large egg 1 large egg yolk 1 cup chocolate chips of choice - paleo chocolate chips or sugar free chocolate chips for low carb or chopped low carb chocolate bar, I use and LOVE Hershey's zero sugar chocolate chips 1/4-1/2 cup chopped walnuts, optional Instructions: In a large bowl cream together melted butter and sweetener using an electric mixer. Beat for 1-2 minutes until slightly frothy. Add egg yolk, full egg, and vanilla, mix until well combined. Combine almond flour with wet ingredients. Stir well using a wooden spoon . Add chocolate chips and optional walnuts; mix well to combine. Dough will be quite soft. Cover dough with wax paper and place in refrigerator for 1-2 hours. Preheat oven to 325 degrees, and line 2 baking sheets with parchment paper or you can grease them. Using a tablespoon or small cookie scoop drop batter onto a baking sheet lined with parchment paper ; or form the dough into 1/2 inch balls. Press the dough down gently with your fingers to flatten the balls slightly. Do not flatten all the way. Bake for 9-12 minutes. Remove from oven (the cookies will appear very soft) and place tray on a cooling rack . Allow to cool for 5-10 minutes. They will harden/set as they rest and cool. Nutrition: Calories: 162 | Carbohydrates 11g | Protein 3g | Fat 12g | Saturated Fat 5g | Cholesterol 26mg | Sodium 149mg | Potassium 50mg | Fiber 2g | Sugar 6g | Vitamin A 140IU | Vitamin C 1mg | Calcium 50mg | Iron 1mg "Serve warm with a big ice-cold glass of almond milk for dunking!" 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 "This ice cream is so good, and no fancy ice cream makers are needed. Just shake… shake… shake and freeze!" Mason Jar Ice Cream Peanut Butter Chocolate Chip Servings – 1 Prep Time – 5 Minutes Chill Time – 3 Hours Ingredients: 1 mason jar with lid or any container with a tight lid 1 cup heavy whipping cream 2 tablespoon granulated sugar substitute 2 tablespoon peanut butter 1 tsp vanilla Extract 2 Tbsp sugar free chocolate chips, optional Instructions: Combine all ingredients in a mason jar. Tightly secure the lid. Vigorously shake for 5 minutes until the liquid doubles in size and you no longer hear a liquidy sound. Place in the freezer for at least 3 hours to harden. Notes: Tip: Leave out on the counter to defrost for 15 min to bring to the creamy consistency for devouring! Nutrition Info: 242 Calories | 3g Protein | 23g Fat | 1g Fiber | 11g Carb | 3g Net Carb "Mix and match your flavors. Play with your food the possibilities are endless!" 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.

Sugar Free - Low Carb - Keto - Healthy Recipe Only 2 ingredients! "This dip is the perfect high protien snack to add into your rotation. It's a great way to add a sweet treat without the guilt!" Chocolate Yogurt Dip Servings: 10 Time: 5 minutes Chill Time: 30 minutes Ingredients: 1 - 16oz container Greek plain or vanilla yogurt - *Vanilla yogurt will contain more sugars 1 - box Jell-O sugar-free instant chocolate pudding, you can also use vanilla, butterschotch, strawberry, cheesecake, lemon, banana, or pistachio pudding mix Directions: Mix ingredients together Chill in the refrigerator to thicken and flavors to meld for 30 minutes. Serve with fresh fruit chunks, pretzels, chunks of regular or sugar free pound cake. Notes: This can be made in individual yogurt containers by using 1 tablespoon of pudding mix per container and let sit in the fridge for 30 minutes to chill and meld flavors. You can definately play with your food on this recipe! So many healthy choices leaving tons of possibilities! Birthday Cake - Birthday cake pudding mix (If you can find it in your area), with vanilla greek yogurt, 1/2 teaspoon vanilla extract and mix in 1/4 cup colored sprinkles. Kind of a healthy version to the Dunkaroo Dip! Honey and Cinnamon - French vanilla pudding mix, with vanilla yogurt, 1 tablespoon of cinnamon and a drizzle of honey. Pistachio - Pistachio pudding mix, vanilla greek yogurt and 1/2 cup chopped pistachios. Cannoli Dip - Cheesecake pudding mix, vanilla yogurt, 1/2 cup mini chocolate chips. - Serve with sugar cone chips, vanilla wafers, or fruit chunks. This one is my favorite! Double Chocolate - Chocolate pudding, vanilla greek yogurt, 1/2 cup mini chocolate chips. Chocolate Peanut Butter - Chocolate pudding mix, vanilla greek yogurt, 1/4 cup melted peanut butter or 2 tablespoons PB Poweder, and 1/2 cup mini chocolate chips. Another favorite of mine! "This is my go-to EASY quick sweet treat. I always keep pudding mixes on hand amd add a tablespoon to my yogurt for a quixk sweet treat. Serve with pretzels, mini cookies, or fruit chunks, This is guilt free and absolutely delicious!" 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.

"These cute candy jars are great a great handmade gift for anyone and any occasion. They make a great conversation piece to add to your decor. Fill them with whatever candy your heart desires! The possibilities are endless!" I've always had a soft spot for gumball machines—there’s just something so charming and nostalgic about them. If you’ve ever stumbled across a real antique one at an estate sale or antique shop, you know how expensive they can be! (Also, is it gumball or gum ball ? Grammar friends, weigh in!) If you’ve been searching for those adorable gumball machines from the Target Dollar Spot around Valentine’s Day, you’re going to love this super simple DIY Faux Gumball Machine project. You can find all the supplies at your local craft or home store. I’m completely obsessed with how these turned out! I’ve seen other versions using buckets or repurposed plastic machines from the dollar store, but none of them felt quite right—so I waited until I found the perfect pieces to create my own. These make great gifts for all ages—just fill them with your favorite candy for a fun and thoughtful treat! Materials: Terra cotta clay pot Terra cotta clay saucer, 2 optional (see note) Glass bowl Wooden ball (for knob) spray paint, your choice of color (Red is the nostalgic color) E-6000 glue, hot glue works (see note) Stickers, decorations of your choice to go with your theme , optional Directions: When picking out your supplies make sure the saucer fits over the top of the glass bowl to serve as the lid. And that the bowl fits nicely on top of the bottom of the clay pot. Step 1: Painting The first step is to spray paint the terra cotta clay pot, saucer, and the wooden ball that will serve as the knob for the lid. Let them dry for a couple of hours to seal the paint well. The terra cotta clay pot is used upside down for the gumball machine, so I spray painted the outside of the pot and also around the inside of the rim (just so I didn’t miss any spots.) The saucer served as the lid, so you’ll need to spray paint it entirely. Step 2: Glueing and Drying Once the clay pot and saucer are dry you can now assemble your gumball machine. Start by gluing the glass bowl to the top of the upside-down clay pot. If you choose to use the second saucer, glue the saucer to the upside-down clay pot then glue the glass bowl to the saucer. The wooden ball can be glued to the top of the upside-down saucer to turn it into a lid. While the glue is drying and setting you can fill your bowl. This will add weight to help set the glue. Set aside and let dry overnight. Enjoy your creation or give it as a gift! "You can also make a mini version which is great for the kids to make for classmates or serve as party favors for birthdays!" Mini DIY Gumball Machine Supplies Materials: Paper cup Soda bottle lid Clear plastic globe ornament spray paint, color of choice hot glue Directions: Step 1: Painting Spray paint the paper cup and bottle cap. Let dry completely. Punch a hole through the bottom of the cup. This helps the ornament sit better, you can use the top of the ornament collar to make the hole . Step 2: Glueing and Drying To assemble your mini machine, start by gluing your bottle cap to the top of the ornaments round bulb bottom. Set aside to dry. Step 3: Filling and Assembling Fill the ornament with your choice of filling. Make sure they will fit through the hole. Trust me, I made that mistake once or twice! Place a piece of tape over the hole in the ornament to keep your candy from falling out of the bottom. Place taped end into the punched hole of the paper cup. You can wrap them with cello wrap and tie with a ribbon for each guest or child. Add a tag to go with the occasion. Enjoy your creation! Notes: You can add a second saucer below your bowl if you wish. I personally like the additional touch, but it's completely up to your preference. See pictures below. E-6000 glue holds best. You can use both glue options; the hot glue will dry fast in order for you to work with your project quickly and as the E-6000 sets it will adhere the glass to the pot for permanent stability. You can also paint your pots with acrylic paint using a brush, sponge method, or any way you choose. Terra cotta does soak up paint, so you may need to add multiple coats. Have fun! This is your crafting artwork! "These make great gifts when filled with my Peanut Butter Cups , Cake Ball Truffles , Oreo Truffles , or Chocolate Chip Cookie Dough Truffles . "

"Peanut butter-chocolate is one flavor combination we’ll never tire of... it’s a timeless marriage of flavors that everyone adores. If you’re anything like me, you’ve taken the time to hunt down the best peanut butter cups you can buy—but maybe you’ve wondered if you can replicate them at home. The answer is yes! This recipe for homemade peanut butter cups is easier than you think." I can’t resist the combination of chocolate and peanut butter (peanut butter balls, anyone?). It’s even more satisfying when I can make my own version at home! These homemade treats are free from the preservatives found in store-bought peanut butter cups. They also make a perfect addition to your holiday snack table—whether you're serving up easy finger foods for a Christmas party or building a festive dessert charcuterie board. These homemade Peanut Butter Cups feature a smooth, creamy peanut butter center wrapped in rich milk chocolate, creating a treat that rivals – and even beats – store-bought versions. The best part? You only need 4 basic ingredients you likely already have in your kitchen! Craving more chocolate and peanut butter goodness? Don’t miss my Peanut Butter Fudge or Keto friendly version fat bombs! Peanut Butter C ups Servings: – 3 dozen Prep Time: – 20 Minutes Chill Time : – 30 Minutes Ingredients: 1 cup creamy or chunky peanut butter 6 tablespoons unsalted butter,  room temperature 1/2 cup powdered sugar 2 cups milk chocolate chips Directions: Line a mini 24-cup muffin tin with mini liners or a standard 12 cup muffin tin with liners. Set aside. In a medium bowl add peanut butter, butter, and confectioners' sugar. Use a hand mixer on low and combine all of the ingredients. Set aside. If you don't have a mixer that is ok, you can use a good old fashioned wooden spoon to mix well. Add the chocolate to a microwave-safe bowl. Heat in 20-second increments, stirring after every 20 seconds, until the chocolate is melted and creamy, about 1-2 minutes total. Add about 1 tablespoon of chocolate to the bottom of each muffin tin, only enough to fully coat the bottom of the liner. Top with 2 heaping teaspoons of the peanut butter mixture in the center. Add about 1 tablespoon of chocolate to the top of each cup. Carefully tap the muffin tin onto the counter to help the chocolate settle and smooth out the tops. Chill in the refrigerator for 1 hour, or until set, before serving. Notes: Store in the fridge for a firmer texture, or at room temperature for a softer bite. For a twist, try using dark chocolate or adding a pinch of sea salt on top before chilling. Nutrition: 123 calories | 8g fat | 4g saturated fat | 2mg cholesterol | 76mg sodium | 12g carbohydrate | 10g sugars | 1g fiber | 3g protein "I like using pretty mini muffin liners and topping these homemade peanut butter cups with colored sprinkles to coordinate with the holiday we're celebrating. I have made these to fill in my Cookie Trays , given as gifts , and made for bake sales! People can't believe how simple it is to make this irresistible candy with a gooey peanut butter center." 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.

Copycat Recipe - Dunkaroo Dip - Sugar Free Option " This Homemade Funfetti dip taste just like the discontinued 90's babies Dunkaroos.. Yeah remember those? This is one of the best dessert dips you will ever taste. Perfect to bring to birthday parties, a baby shower, or any other special occasion where you want to bring a fun recipe! And guess what... There is even a sugar free version! " Dunkaroos were absolutely one of my favorite childhood snacks. I used to get them as a treat in my lunch with a note from Mom in elementary school. Like was there really anything better than fun confetti looking cake batter dip beside animal crackers in a little blue container? It was 10/10; always! I’m aware this wasn’t the most healthy option, but it was such a popular snack back then. As I grew up I started seeing remakes of the dip that came in the Dunkaroos containers on social media and I knew I had to recreate a version for myself. Since I made lifestyle changes I was able to come up with two versions of this dip. And to be honest, they taste pretty identical ! Funfetti Dip Servings: 6 Prep Time: 5 Minutes Chill Time: 30 Minutes Ingredients: Regular Version: 1/2 box Funfetti or birthday sprinkle cake mix 2 cups cool whip, thawed 1/2 cup vanilla yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional animal crackers, Teddy Grahams, Scooby snacks or mini vanilla wafers, Scooby snacks are my personal favorite. Sugar Free Version: 1/2 box yellow sugar free cake mix 2 cups sugar free cool whip, thawed 1/2 cup sugar free vanilla or plain yogurt 1 teaspoon vanilla extract 1/4 sprinkles, optional pretzels, sugar free cookies, or sugar free ice cream cone pieces Directions: Preheat oven to 3 50. Place a piece of parchment paper on a cookie sheet. Spread 1/2 box of cake mix on the sheet in an even layer. Bake for 5-6 minutes. This will rid any potential harmful bacteria that can grow in the raw flour, it's called heat treating. This is why all cake mixes and cookie doughs are labeled with a warning: Do not eat raw dough or mix. That’s it—the cake mix will be just as flavorful and versatile, but now, safe to eat.  In a large bowl, combine cake mix, vanilla extract, yogurt and cool whip; stir until well combined. Mix in 1/4 cup sprinkles; place in fridge to chill for at least 30 minutes. Top with extra sprinkles, serve with your choice of sides. Some ideas are animal crackers, Teddy Grahams, Scooby snacks broken ice cream cone pieces, sugar free cookies, pretzels, fresh fruit chunks, and or mini vanilla wafers for dipping and enjoy! Nutrition: Regular Version Calories: 239 | Fat: 5g | Saturated Fat: 4g | Cholesterol: 1mg | Sodium: 348mg | Carbohydrates: 45g | Fiber: 1g | Sugar: 28g | Protein: 3g " Everyone who has tried this dip has absolutely loved it, so I can guarantee your whole family will too!" 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.

" These chicken quarters are golden and crispy on the outside, juicy and tender on the inside and unbelievably savory with every bite. With just a few simple ingredients, I turned ordinary chicken quarters into a delicious simple budget-friendly meal! " "Chicken quarters are the star of the budget dinner show, and I love that they’re still very affordable. You can usually find packages of leg quarters that are much lower in price. That’s always fine with me! You can feed a family for just a few dollars! And that's hard to do these days." “This was a meal made in my home a kid very often. It was easy, cheap, yet healthy and could feed a crowed!” Baked Chicken Quarters Servings – 4 to 6 Prep Time – 15 Minutes Cook Time – 50 Minutes Ingredients: 6-8 chicken quarters, you can also use bone in legs, thighs, and or breasts 2 teaspoon paprika or smoked paprika 2 teaspoons of Mrs. Dash herb seasoning 2 teaspoon garlic powder 1 teaspoon sage 2 teaspoons parsley flakes 1/2 teaspoon black pepper 3 tablespoons olive oil Directions: Preheat oven to 350°. Pat chicken legs dry with a paper towel. Place chicken quarters on a foil lined and sprayed with cooking spray baking sheet, in one layer. Drizzle over olive oil, brush over chicken to coat. Add seasoning mixture to a small bowl; mix to combine. Sprinkle over chicken evenly to coat. Get the kiddos involved with this part! Place on middle rack of oven and back for 40-50 minutes, turning halfway. Chicken must have internal temperature of 185-195°. Juices will run clear. Let rest for 5-8 minutes before serving. This will help keep the juices in and keep the chicken moist and juicy. Add a side of mac and cheese or mashed potatoes and a salad and you have a delicious dinner in less than an hour! Notes: Can the recipe be doubled? Yes! You can even triple this recipe for a large family dinner! Simply adjust the ingredients accordingly. The cook time will still be 40 minutes. Keep the chicken from touching and always keep them in a single layer. Use multiple sheet pans if needed. 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 recipe shows you how to make an easy strawberry shortcake that's perfect for a quick dessert. If you love strawberries and shortcake, this recipe is for you! " There's a kind of magic in a summer recipe that you can make wherever you are with whatever fruit is most glorious is at that very moment. The first bite always takes me back to being a kid again! This strawberry shortcake is so simple that you can make it within 15 minutes, and so satisfying that it may...WILL become your go-to dessert for summer, this simple recipe you can keep in your back pocket. Strawberries are the classic choice, but this is also heavenly in high summer with very ripe peaches or any other juicy, macerated fruit. Classic Strawberry Shortcake Servings – 3 Double Decker - 6 Single Layer Prep Time – 15 Minutes Chill Time – 1 Hour Ingredients: 1 quart fresh strawberries, sliced 1/2 cup white sugar 1-12oz package prepared sponge cake dessert cups, you can find these in the bakery or produce section of your grocery store 1-8oz container of cool whip or 7oz can of whipped cream Directions: Pick over and hull (remove the green tops) of your strawberries. Cut in half or slice, depending on size. Gently crush about a quarter of the berries with a fork to release their juices. Mix in remaining cut berries and the ½ cup of sugar, adding more sugar if necessary. Set aside, covered, for about half an hour to an hour for the berries to macerate and develop the sweet and juicy flavor. Place a dessert cup on each serving dish/bowl. Spoon 1 tablespoon of stawberry juice and drizzle over sponge cake dessert cup. Add a generous dollop of cool whip over the dessert cup, spoon over a generous spoonful of strawberries and juice. Add a second dessert cup on top with divit side facing down. Repeat the layering process; and end with a dollop of whipped cream. I prefer the double decker! 🤭 But you are more than welcome to make these in single layers as well! Serve immediately. Notes: One great thing about this recipe; you can use it multiple ways. Use a boxed cake mix, bake according to directions and ingredients. Bake in a 9x13" pan. Once cake is cooled you can cut the cake into square pieces, and then each piece in half again. Assemble as recipe calls. You can also use a frozen store bought pound cake (Sara Lee) is my favorite. Angel Food cake from a local bakery. Hostess Twinkies work great and even give an extra flavor! Even home made pillsbury canned biscuits will work great. Bake according to package directions, brush milk over the tops of each biscuit and sprinkle with coarse sugar before baking. Assemble shortcakes according to this recipe. Nutrition: Calories: 311 | Carbohydrates: 71g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 82mg | Sodium: 180mg | Potassium: 260mg | Fiber: 2g | Sugar: 30g | Vitamin C: 60mg | Calcium: 89mg | Iron: 2mg 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 one pot creamy garlic chicken takes 20 minutes to make and is super delicious! Throw everything in one skillet or pot and cook. The aroma the garlic and cilantro in the air will have your taste buds dancing! Add a side of rice, pasta or a salad for a complete meal." "Y ou already know that I love making one pot budget friendly dinners. This quick and easy garlicky chicken is going to be on rotation for dinner. There’s so much flavor and spice, you’re going to be licking the cream sauce when you’re done... Shhhh that's what I did! You have to check out this creamy garlic chicken recipe on your next busy weeknight !" One Pot Creamy Garlic Chicken Servings – 2 Prep Time – 15 Minutes Cook Time – 20 Minutes Ingredients: 2lbs chicken thighs, boneless and skinless - you can also use tenderloin or breasts if you prefer white meat. 1 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon garlic powder 1/2 teaspoon paprika 1/2 teaspoon cumin Garlic Cream Sauce 1 Tablespoon oil 3 Tablespoons butter 1 cup half & half 4 garlic cloves, minced 1/4 cup shredded parmesan 12-20 sprigs cilantro, finely minced Directions: Season Chicken Pat chicken thighs dry with a paper towel. Moisture will prevent the chicken from searing and spitting at you. Ill say this again... Learn from MY misakes! LOL Mix the following seasonings together in a bowl: 1 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon paprika, and 1/2 teaspoon cumin. Mince garlic and finely chop fresh cilantro. Cook Chicken Heat pan or pot to medium high heat. While the pan is getting hot, add seasonings on both sides of the chicken. Once the pan is hot and you see a little bit of smoke coming from it, add oil and 1 tablespoon of butter. Next, add your chicken thighs on the pan and cook for 4-5 minutes on one side. Flip over and cook for 2-3 minutes. Both sides should be golden brow and juices run clear, When the chicken has browned, take it off of the pan in a separate plate. Turn the heat down to low. Creamy Garlic Sauce Add 2 tablespoon butter to the pan with your minced garlic. Cook for one minute. Then, add 1 cup half & half. Stir occasionally. Add your shredded parmesan cheese to the cream and continue to stir occasionally. Keep the heat on low to ensure that the cheese sauce doesn’t curdle while cooking. Once the cheese has melted and the cream sauce has thickened, add your chicken thighs (along with the juices. This is GOLD!) back in the pan and cook for 1 minute. Garnish with freshly chopped cilantro. Serve over rice, pasta or with a side salad and you have a delicious easy meal for any weeknight! Notes: How to Store: You can store this creamy garlic chicken in an airtight container for up to 2-3 days. Using fresh herbs, it is more likely to spoil, so eat it as soon as you can. Nutrition: Calories: 814 | Carbohydrates: 5g | Protein: 56g | Fat: 62g | Saturated Fat: 19g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 25g | Trans Fat: 1g | Cholesterol: 348mg | Sodium: 2016mg | Potassium: 829mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 1596IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 3mg " This recipe is so convenient for lazy days and absolutely delicious! " 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 Hamburger Mac and Cheese is made with ingredients we always have on hand in under 20 minutes. It's may not be fancy, but this one-pot meal is a comfort family favorite that is always easy, satisfying, and a hit even with picky eaters!" Cheeseburger Mac AKA Hamburger Helper Servings – 4 Prep Time – 10 Minutes Cook Time – 20 Minutes Ingredients: 1 pkg. Macaroni and Cheese Dinner box, the option with the cheese pouch (not powdered) 6 cups water 1lb extra-lean ground beef or ground turkey 1/4 cup milk or cream 1/4 cup margarine 1 tablespoon garlic powder 1 tsp ground black pepper Vegetable optional 1 cup frozen carrot and peas mixture, thawed Directions: Bring water to boil in large saucepan. Stir in Macaroni; cook 7 to 10 min. or until tender, stirring occasionally. (I like mine a little al dente.) Meanwhile, brown meat in large skillet on medium heat; add in garlic powder, pepper; drain any excess grease. Set aside. Drain macaroni. Add in margarine or butter, milk or cream and cheese pouch. Add to ingredients; mix lightly until creamy. Add in hamburger mixture, and option vegetables (if using). Stir until well combined over very low heat. Serve hot with a aside salad and garlic bread! "It's essentially the same ol' boxed version of the hamburger helper that you can pick up at the grocery store, but so much better semi-homemade and skipping unnecessary add-ins! And it is a TOTAL lifesaver on busy weeknights when we don't really want to cook or haven't planned ahead." 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.

"Moist, light and full of citrus flavor. Compliments perfectly with any meal" Luscious Lemon Bundt Cake Servings – 12 Prep Time – 10 Minutes Cook Time – 28-30 Minutes or 45-50 Minutes Ingredients: Cake: 1 box lemon cake mix 1 box instant lemon pudding mix 1 3/4 cups water 2 tablespoons lemon zest 1 teaspoon vanilla extract 3 egg whites Glaze topping option: 2 cups powdered sugar 3-4 tablespoons milk 1 tablespoon lemon zest 1/2 teaspoon lemon extract Lush frosting option: 1/2 teaspoon lemon extra ct 3/4 cup milk 1 box instant vanilla pudding mix 1 container of frozen whipped topping, thawed 1 tablespoon lemon zest lemon slices for garnish Instructions: Combine the lemon cake mix, pudding mix, water, zest, vanilla extract and egg whites. Beat with a hand mixer on low speed for 1 minute or by hand mixing until smooth and combined. Pour into a greased 9 x 13 x 2 in. baking pan or bundt pan. Bake at 350° for 23-28 minutes; Bundt pan or 45-50 minutes until slightly golden or until an inserted tooth pick comes out clean. Remove cake from oven, let cool for 20 minutes. Flip cake onto a plate and cool completely. Frosting option: Combine a ll the topping ingredients in a mixing bowl. Beat on low for 2 minutes with a hand mixer or by hand until well combined and fluffy. Fold in container of whipped topping. Spread over top and sides of cake. Y ou can also pipe this on using a piping bag and star tip, or scoop a nice size dollup and serve on the slide of the sliced cake. Glaze option: Co mbine all ingredients, whisk until all lumps are removed. If it is to thick, add a splash of milk and stir. Drizzle over cake using a back and forth swiping motion. Garnish with twisted lemon slices, optional. Serve and enjoy. Keep refrigerated for up to 4 days. A delicious light summery or spring dessert. Perfect after a heavier sided meal. Moist, spongy and full of citrus flavor. Grab a slice and settle in for a chat with friends over cake and coffee. 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.

“Easy, moist, and delicious. Start off your fall season with this little treat! Great with coffee, tea or a glass of apple cider!” Pumpkin Spiced Donuts Servings: 12 Prep Time: 10 Minutes Cook Time: 15 Minutes Ingredients: Donuts 1 (16.25 oz) box spiced cake mix 1 can pumpkin 2 tablespoons vanilla 1 1/2 teaspoon pumpkin pie spice Frosting and Toppings: 8oz cream cheese, softened 1 1/2 cups powdered sugar 2 tablespoons milk rainbow or chocolate sprinkles, optional Instructions: Preheat oven to 350° F. Spray donut pan with non-stick cooking spray, set aside. Whisk together dry cake mix, egg, vegetable oil, and water until combined. Pour batter into a large, gallon sized plastic bag and snip off small portion of one corner. Squeeze donut mix into prepared donut pan until cups are about 1/2 full. Bake at 350° F for 12-14 minutes. Let donuts cool in pan for about 5-10 minutes then remove and let cool completely on wire rack. In a medium sized bowl, whisk together butter, powdered sugar, and milk until just combined. Frosting: Mix cream cheese, powdered sugar, milk, and vanilla extract until smooth. Frost top of each donut and sprinkle with chosen toppings. Repeat with remaining donuts. Notes: You can mix the cake mix flavor along with the frosting flavorings. Try chocolate or strawberry mix with chocolate frosting or strawberry flavoring added. Have fun! "No need to spend all that money on fancy coffee house donuts, You can make them yourself for pennies and take all the credit! Play with your food and change up the flavors." 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 Pecan Pie is made with a flaky pie crust, real butter, dark corn syrup, a touch of cinnamon and fresh pecans. Pronounced Pea-can!" Old Fashion Pecan Pie Servings: 6 Prep Time: 10 Minutes Cook Time: 50 Minutes Ingredients: 1 (9-inch) frozen pie crust (or refrigerated pie crust, or make your own ) 3 large eggs, beaten 1/2 cup white granulated sugar 3 Tablespoons salted butter, melted 1 cup dark corn syrup 1/4 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 1/2 cups pecans, chopped Instructions: Preheat oven to 350F degrees. Take 1 (9-inch) frozen pie crust out of the freezer and place it on a baking sheet while preparing the filling. I like to put the crust on a baking sheet to make it easier to remove it from the oven after it is baked. In a medium bowl, whisk together 3 large eggs, beaten, 1/2 cup white granulated sugar, 3 Tablespoons salted butter, melted, 1 cup dark corn syrup, 1/4 teaspoon ground cinnamon and 1 teaspoon vanilla extract until thoroughly combined. Place 1 1/2 cups chopped pecans into the bottom of the pie crust. Then pour the filling on top of the pecans. Bake for about 45-50 minutes. Around the 20 minute mark, you may want to add some aluminum foil on top of and around the edges of your pie crust to keep it from getting too brown. Oven times do vary, but basically, the middle of the pie should be just a tad jiggly when done (not overly jiggly) and the center will puff up a bit. Cool completely. Serve with a dollop of whipped cream. Notes: Leftovers can be stored (covered) on the counter for 2 days, in the refrigerator for up to 5 days and can be frozen for up to 3 months (cover and wrap well to protect against freezer burn.) Nutrition: Calories: 652 | Carbohydrates: 81g | Protein: 7g | Fat: 36g | Saturated Fat: 8g | Cholesterol: 97mg | Sodium: 306mg | Potassium: 199mg | Fiber: 3g | Sugar: 61g | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 2.2mg "Nothing to say but,,, Just like Nana used to make!" 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.

“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.” Thumbprint Cookies Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: 1 cup unsalted butter softened to room temperature 1/3 cup sugar 1/3 cup light brown sugar, tightly packed 1 large egg yolk 3/4 teaspoon vanilla extract 2 1/4 cup all purpose flour 2 teaspoons cornstarch 1/2 teaspoon salt 1/2 cup sugar for rolling, optional 1/3 cup jam or preserves, flavor of your choice Instructions: Place butter in the bowl of a stand mixer (you may instead use a large bowl and an electric hand mixer) and beat until creamy. Scrape down the sides of the bowl, add sugars, and beat, gradually increasing mixer speed to medium-high until ingredients are well-combined (about 30-60 seconds). Add egg yolk and vanilla extract and beat well. In a separate bowl, whisk together flour, cornstarch, and salt. With mixer on low speed, gradually add flour mixture to wet ingredients until completely combined. This dough will seem very dry and crumbly, so be sure to pause occasionally to scrape the sides and bottom of the bowl. If it starts to strain your mixer you can use your hands to finish working the dough together. Scoop cookie dough into 1 tablespoon-sized balls and roll very well (so that the dough is round and there are no cracks/seams in the cookie dough -- this will help keep your thumbprints from cracking). Roll in granulated sugar (if using) and place on a wax-paper covered plate or small cookie sheet. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat until all of the dough has been used. Transfer cookie dough to freezer and chill for 30 minutes. Once dough is done chilling, preheat oven to 375F and place your jam in a small microwave-safe bowl. Heat briefly (about 5-10 seconds) or until jam is not hot but is no longer firm and is easy to stir. Spoon jam into each thumbprint, filling each indent to the brim. Once oven is preheated, place cookies at least 2" apart on a parchment paper-lined cookie sheet and bake on 375F for 11 minutes or until edges are just beginning to turn golden brown. Allow cookies to cool completely on baking sheet. Nutrition: Calories: 165 | Carbohydrates: 22g | Protein: 1g | Fat: 8g | Saturated Fat: 5g| Trans Fat: 1g | Cholesterol: 28mg | Sodium: 53mg | Potassium: 24mg | Fiber: 1g | Sugar: 12g | Vitamin A: 247IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg "These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with your choice of jam! These are an all-time favorite cookie recipe, and the filling options are absolutely endless!" 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.

"Christmas cookie season is here, and I can’t think of a cookie that’s more festive than gingerbread men." Gingerbread Men Cookies Servings – 12 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: Gingerbread Men 1/2 cup unsalted butter, softened 1/2 cup light or dark brown sugar, tightly packed 1/2 cup un-sulphured molasses 1 large egg 2 teaspoons vanilla extract 2 3/4 cups all purpose flour 3/4 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoon ground ginger 1 1/2 teaspoons ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg Icing 3 cups powdered sugar, sifted 2-4 Tablespoons milk 2 Tablespoons light corn syrup 1/2 teaspoon vanilla extract Decorative candies and sprinkles, as desired Instructions: Cookies Combine butter, sugar, and molasses and use an electric mixer or stand mixer with paddle attachment to beat until ingredients are creamy and well-combined. Stir in egg and vanilla extract until well-combined. The mixture may look like it's separating, this is fine and it will come together when you add the dry ingredients. In a separate, medium-sized bowl, whisk together flour, baking soda, salt, and spices (ginger, cinnamon, cloves, and nutmeg). With mixer on low speed, gradually add the dry ingredients to the butter mixture until the dough is smooth, cohesive, and completely combined. Divide the dough into two parts (it will be quite sticky, use a spatula) and wrap each tightly in plastic wrap and refrigerate for at least 3 hours or overnight. Rolling and Cutting Cookies Once dough has chilled, preheat oven to 375 degrees and line a baking sheet with parchment paper (alternatively bake cookies directly on un-greased baking sheet) Generously flour a clean surface and lightly flour the dough as well (see note). Use a rolling pin to roll the dough to be approximately 1/4” (.6cm) thick, and use a cookie cutter (my gingerbread man cookie cutter is 4 x 3” and the snowflake is 3" in diameter) to cut out shapes. Use a spatula to place cookies on prepared baking sheet, spacing at least 2" apart and then transfer to 375F oven, and bake for 8-10 minutes. Allow cookies to cool completely on baking sheet before decorating. Gingerbread Cookie Icing Combine sugar, 2 Tablespoons of milk, corn syrup, and vanilla extract in a medium-sized bowl and stir until combined. Look for a consistency where the icing that drizzles off the spoon and back into the bowl holds its shape for several seconds before dissolving back into the rest of the icing. If frosting is too thick, add more milk, about a teaspoon at a time, until the frosting is thick but pipe-able. If too thin, add additional powdered sugar until desired texture is reached. Transfer to a piping bag with a piping tip (I use Wilton #5), or place in a Ziploc bag and snip a small piece of the corner off. Pipe frosting on cookies and decorate with decorative candies, if desired. Allow frosting to harden before enjoying (this took only about 30 minutes, but may take longer if your frosting is wetter) Keep uneaten cookies sealed in an airtight container at room temperature. Nutrition: Calories: 188kcal | Carbohydrates: 36g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 92mg | Potassium: 132mg | Fiber: 1g | Sugar: 26g | Vitamin C: 1mg | Calcium: 26mg| Iron: 1mg "These Gingerbread Men are the ultimate Christmas cookies! This recipe yields soft, yet firm gingerbread cookies that are perfectly spiced, buttery, and hold their shape beautifully. Top them off with my foolproof icing that makes plenty for decorating, and you’ve got yourself a fun holiday activity for the whole family." 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.

AKA Mexican Wedding Cookies or Russian Tea Cakes "These simple snowballs cookies are an old-fashioned classic. This recipe has been around for ages and goes by many different names (like Russian Tea Cakes, Mexican Wedding Cookies etc...), but whatever you call them they’re easy to make with just 7 basic ingredients. No chilling needed! " Snowball Cookies Servings – 36 Prep Time – 15 Minutes Cook Time – 9 Minutes Ingredients: 1 cup unsalted butter, softened 1 cup powdered sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 2 cups all-purpose flour 1 tablespoon cornstarch, optional but recommended 1 cup nuts finely chopped (measure before chopping) pecans, walnuts, or almonds will work well with this recipe, please see notes Additional powdered sugar for rolling (about 1 cup) Instructions: Preheat oven to 375F and line a baking sheet with parchment paper. Set aside. In a large bowl using an electric mixer (or in a stand mixer), beat together butter, powdered sugar, vanilla extract and salt until light, creamy, and well-combined. In a separate bowl, whisk together flour and cornstarch, then with mixer on low-speed gradually add flour mixture to butter mixture. Stir until completely combined (mixture may seem dry and crumbly at first but should come together if you just keep mixing!). Stir in nuts. Scoop dough into Tablespoon-sized balls and roll between your palms to make round. Place on prepared baking sheet, spacing cookies 1” apart. Bake in 375F oven for 8-10 minutes or until the bottoms are just beginning to turn a light golden brown. Allow cookies to cool on baking sheet for at least 10 minutes then roll in powdered sugar. Notes: For an even more nutty flavor try toasting your choice of nuts prior to adding to cookie dough mix. Nutrition: Calories: 122kcal | Carbohydrates: 13g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 14mg | Sodium: 34mg | Potassium: 33mg | Fiber: 1g | Sugar: 7g | Vitamin A: 158IU | Calcium: 5mg | Iron: 1mg "Delicious with a hot cup of tea, cocoa, or coffee. Great center piece for any dinner party. Also makes a great hostess gift and cookie tray filler!" 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.

“Tangy, sweet, light and delicious. Makes a great ending to any meal, or great for an afternoon tea.” Lemon Thumbprint Cookies Servings – 24 Prep Time – 15 Minutes Cook Time – 15 Minutes Ingredients: Cookies 1 1/2 cups unsalted butter, softened. 1/4 cup white sugar 3 1/2 cups all-purpose flour 1 medium lemon, zested. 1/2 cup lemon curd Drizzle 1 cup powdered sugar 2 tablespoons milk Instructions: Preheat the oven to 325°F. Beat butter and sugar together in a bowl until thoroughly creamed. Gradually mix in flour, 1 cup at a time. Add lemon zest and mix until well blended. Roll dough into 1-inch balls and place on an ungreased cookie sheet. Make an indent in the center of each using your thumb. Put a small spoonful of lemon curd into each indent. Bake in the preheated oven until edges are golden, 15 to 20 minutes. Cool on the cookie sheet for 1 minute before removing to a wire rack to cool completely. Drizzle: Mix powdered sugar and milk together until smooth. Drizzle over cookies. "These classic thumbprint cookies are made with a simple sugar cookie dough, rolled in sparkling sugar, and then indented and filled with a zesty light lemon curd! These are an all-time favorite cookie recipe, and the filling options are absolutely endless, try a blackberry curd for a twist!" 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.

"4 ingredients is all it takes to make these so brace yourselves for some slaving in the kitchen for about 15 minutes!" Pumpkin Spice Snickerdoodle Blossoms Servings – 36 Prep Time – 10 Minutes Cook Time – 13 Minutes Ingredients: 1 spice cake mix 18.25 oz 1 teaspoon pumpkin pie spic 14 oz can Libby’s pumpkin ½ cup sanding sugar 1 bag Hershey’s pumpkin spice kisses Instructions: Preheat oven to 350 degrees F. In a stand or electric mixer beat the cake mix and pumpkin until well combined, about 45 seconds. With a cookie scoop, scoop dough and roll top half in sanding sugar (dough is sticky) then place onto a parchment or silpat lined baking sheet. Bake for 11-13 minutes, or until cooked through. Quickly transfer to a cooling rack and immediately press kisses into the center of each cookie. Immediately place cooling rack into the fridge for 15 minutes so the kisses don’t melt into a puddle. (Which isn't a bad thing either!) "I decided to make a fun fall cookie with the new limited edition kisses. These are just like those peanut blossoms we all know and love, but with great fall pumpkin flavors. I love cake mix cookies and kisses!" 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.

“My PRIDE & JOY of Cookies! Versatile and you can mix up the flavors for every holiday and occasion!” Anginetti Cookies Servings – 4 dozen Prep Time – 20 Minute Cook Time – 12 Minutes Ingredients: Cookies 6 1/2 cups all-purpose flour 1 1/2 cups sugar 1 tablespoon vanilla 1 cup vegetable oil 1/2 cup milk 4 large eggs 2 1/2 tablespoons baking powder Pinch salt 2 teaspoon lemon, orange, anise or almond flavoring 2 tablespoon lemon juice, omit if using other flavoring besides lemon or orange Glaze 1 ½ cups confectioners’ sugar 1 tablespoon lemon juice, or flavoring of choice 1/4 milk, using tablespoons at a time Instructions: Cookies In a bowl, beat the eggs until they are pale yellow. Add the sugar and vanilla and beat until thick and light-colored. Add the oil and milk, and lemon juice if using, beating well to combine. Sift the flour and baking powder together and stir into the egg mixture. The dough will be soft; wrap it in wax paper and refrigerate for at least one hour. Preheat the oven to 350°F. Lightly grease three cookie sheets. Place the dough on a well-floured surface. Knead dough for about 5 minutes, or until smooth and no longer sticky. Break off egg-size pieces of dough and roll or snake coil into balls. Place the dough balls one inch apart on the cookie sheets. Bake for 20 minutes, or until lightly colored and firm to the touch. Transfer cookies to wire racks to cool slightly before frosting. Glaze: Combine the sugar, milk and vanilla (or flavoring of choice) and stir until smooth. While the cookies are still warm, dip the top of each cookie in the frosting. Place the cookies on racks to let the frosting dry before storing. Sprinkle with nonpareils, jimmies, or other holiday decorations if desired. Cookies will keep in an airtight container for up to one week or frozen for up to three months. "Sprinkle with colorful dragees, place on decorative tray, wrap with cellophane and a bow. Makes a great gift, or a pretty potluck dessert tray! This cookie is my most popular and is requested yearly for the holidays whether it be Christmas or Easter!" 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.

“These Butter Shortbread Cookies are the easiest, the most flavorful shortbread cookies I’ve had the joy of making. They’re light, fluffy, melt-in-your-mouth tender, with just the right amount of crispy bites. They’re great for freezing or gifting.” Buttered Shortbread Cookies Servings – 24 Prep Time – 10 Minutes Cook Time – 15 Minutes Ingredients: 1/4 cup corn starch 1 1/2 cups all-purpose flour 1/2 cup confectioners’ sugar 1 cup butter, softened Maraschino cherries, drained & cut in half, optional Confectioners’ sugar, sanding sugar for dusting, or sprinkles optional Instructions: Preheat the oven to 375˚F. Whip butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, and flour. Beat on low for one minute, then on high for 3 to 4 minutes. Drop cookies by spoonfuls or use star tip and piping bag to make swirled designed shape. Place 2 inches apart on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven. Watch that the edges don’t brown too much. Cool on wire racks. Serve with tea or coffee. "The perfect light, crisp yet crumbly cookie. Great with tea or coffee. Dip 1/2 or the bottom in chocolate for an extra special treat!" 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.