Tortellini Soup(WW)
8-10 oz. package Tortellini pasta-dried, frozen, or fresh
1 Tbsp. olive oil
1 tsp. Black pepper
1 tsp. Rosemary
1 tsp. Basil
1 tsp. Oregano
3 cloves garlic,crushed
¼ cup Parmesan cheese (use reduced fat for less calories)
1 ½ cups fresh spinach,chopped
2 stalks celery, diced
1 small onion, diced
3 carrots, diced
1-14 oz. can diced tomatoes
1 cup water
3 cups chicken broth (we use low sodium)
** Optional: Italian Turkey Sausage, cooked and crumbled
Saute olive oil, onions, carrots, and celery in a large saucepan over medium-high heat until onions start to become translucent. Stir in garlic until heated through.
Stir in diced tomatoes, broth, water, Basil, Oregano, Rosemary, and black pepper- simmer, stirring occasionally for 5 minutes.
Add in tortellini pasta, spinach and Parmesan cheese- simmering for an additional 15 minutes, stirring several times during simmer.
OR, toss onions, carrots, celery, garlic, broth, water, Oregano, Rosemary and black pepper into your crock pot. Cook on low 3-4 hours. Add tortellini, spinach and Parmesan cheese and cook on low another hour.
Serve and Enjoy this 3 point per cup soup!
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Whole-Grain Strawberry and Cottage Cheese Muffins
5 sprays Cooking spray
12 medium Dried dates - pitted and coarsely chopped
1 cup Fat free cottage cheese
2 tsp Baking powder
2 tspVanilla extract
3 large Eggs
2 cups Uncooked quick oats
9 ozStrawberries, sliced
Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners. Coat the liners with cooking spray (or use a silicone muffin pan).
In a medium microwave-safe bowl, combine the dates and ¼ cup water. Cover and microwave on High for 1 ½ minutes. Cool slightly.
In a food processor, process the cottage cheese until smooth. Add the baking powder, vanilla, and eggs; process until well combined. Add the date mixture and the oats; process until combined. Add three-fourths of the strawberries and pulse to combine (do not try to make the mixture smooth; doing so will make the muffins too dense).
Spoon the batter evenly into the prepared muffin cups. Top the batter with the remaining strawberry slices. Bake until a wooden pick inserted in the center of the muffins comes out clean, about 35 minutes. Cool in the pan for 5 minutes, then transfer to a wire rack. Serve warm or at room temperature.
2 Points for 1 muffin (recipe makes 12 servings)
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Pumpkin Muffins
Preheat oven to 350°F.
Mix one can of pumpkin (15 oz)
1 1/2 cups of Kodiak buttermilk pancake and waffle mix
2 eggs,
1 teaspoon of baking soda,
1 teaspoon baking powder,
1 1/2 teaspoons of cinnamon,
1/2 teaspoon of ginger,
1/2 teaspoon of nutmeg
1/2 cup unsweetened applesauce
3/4 cup Splenda monk fruit.
Mix well.
Bake 20 minutes makes 12 Regular size muffins.
1 point per Muffin.
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Cinnamon Muffin
2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix
1/4 tsp table salt
/2 tsp baking powder
2 tsp ground cinnamon
1/4 cup Sugar free syrup, maple flavor
3 eggs
1 cup plain unsweetened almond milk
1 tsp vanilla extract
5 sprays Cooking spray
Preheat oven to 350°F. In a large bowl, mix together all the ingredients.
Spray muffin tin with cooking spray.
Pour batter evenly into the 12 muffin cup tins
Bake for 17 minutes. (2 points)
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Chocolate Kodiak Muffins
2 Eggs
2/3 Cup Unsweetened Apple Sauce
2 Tbsp Brown Sugar
1 Tsp Vanilla
1/2 Cup Milk
1 1/2 Cups Kodiak Cake Chocolate Chip Power Cake Mix
1 Tsp Baking Powder
1/3 Cup Baking Cocoa
Grease your silicone muffin pan with oil, or line your muffin pan with muffin liners.
Preheat your oven to 350°F and get started on mixing.
In a bowl combine all your wet ingredients and mix well with a whisk.
Next, mix in your dry ingredients except for your sprinkles and mix well.
Scoop into your muffin pan. Now we use a potato scoop or an ice cream scoop the batter into the muffin pan. It makes for a much easier and cleaner process.
Bake for about 17 minutes and start to check the doneness of the muffins. (2 points)
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Pumpkin Chocolate Chip Muffins (1 point)
1 and 1/3 cup Kodiak Cakes buttermilk flapjack pancake mix ( you can substitute the Kodiak with Krusteaz Protein Pancake Mix, Buttermilk or any other pancake mix-keep in mind the point values will vary)
3/4 cup canned pumpkin purée
1 large egg or 2 egg whites
1 Tbsp vanilla extract
1/2 – 3/4 cup cup water ( give or take depending on the batter consistency)
1 tsp pumpkin spice
1 tsp cinnamon
3 Tbsp zero point white sugar substitute (
1 tsp baking powder
60-120 No sugar added chocolate chips ( I use Lily’s milk or dark chocolate chips or ChocZero milk chocolate chips)
Preheat oven to 350°F and using a muffin tin. Line a full size muffin tin with 12 liners.
In a medium bowl add pumpkin purée, egg, water, extract, and sugar substitute. Stir well.
In a separate bowl combine pancake mix, pumpkin spice, cinnamon. baking powder.
Add dry ingredients into the wet slowly as you stir. Stir just until combined. Then fold in 1/2 of the no sugar added chocolate chips.
Pour into muffin foil liners (or spray the muffin tin with non stick cooking spray). Add 5-6 (no sugar added) chocolate chips on top of each muffin.
Bake for 15-18 minutes or until an inserted knife or toothpick comes out clean.
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Zero Point Buffalo Chicken Dip
4 (4oz.) skinless, boneless chicken breast
1/2 cup Frank’s Buffalo wing sauce
1/2 ( 1 oz.) package or .5 oz dry Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1/2 cup non fat plain or Greek yogurt
Combine first three ingredients into slow cooker for 4-6 hours on low.
Using a fork shred chicken and stir in non fat Greek or plain yogurt 30 minutes before serving. Cook on low for an additional 30 minutes.
Garnish with more buffalo sauce and sliced green onions, if desired.
Serve with celery, carrot sticks, prezels, or low point crackers. This dip is also great inside a tortilla or roll for a Buffalo Chicken Wrap or Sandwich.
Makes 6 ( 1/3 cup) servings - 0 Points® per serving
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Pumpkin Pie Cheesecake(WW)
3 eggs or 3/4 liquid egg substitute
1 (32 oz.) container plain nonfat Greek yogurt
1 (1 oz.) small box instant sugar free/fat free vanilla or cheesecake flavor pudding.
1/2 Tbsp pure vanilla extract
3/4 cup 100% pure canned pumpkin.
1 tsp pumpkin spice
1 tsp cinnamon
3 Tbsp sugar substitute
Preheat oven to 350°F .
In mixing bowl add eggs, extract, pumpkin spice, cinnamon, pumpkin, sugar substitute and beat well.
Add yogurt, dry pudding mix, and cake mix, if desired. Whisk together until well combined.
Pour into a lightly greased with non stick cooking spray pie dish or springform pan.
Bake for 30 minutes.
Let it cool for about 15-20 minutes before covering it with plastic wrap.
Let it chill overnight in the springform pan in the refrigerator. When ready to eat, remove cheesecake from the springform pan. Slice into 8 even slices.
Store leftovers in the fridge for up to a week.
Cheesecake Notes:
I recommend mixing the cheesecake by hand rather than a mixer. That way the yogurt stays nice and thick.
You can substitute regular instant pudding mix for the sugar free pudding mix. The point value will vary depending on the flavor you use.
It can take up to 12 hours for the texture and flavor to completely set in. The longer it chills the better it tastes. Chill in the refrigerator overnight in the springform pan.
Cover with a paper towel and then plastic wrap to help absorb moisture for up to a week.Freeze for up to a month in an airtight container.
Toppings are extra points.
For a more denser cheesecake you can add 3 Tbsp or 1.5 oz. Duncan Hines or Betty Crocker spice cake mix into the batter.
The point value will vary depending on your zero point foods and what brand of cake mix you use.
Makes 8 slices 1 WW Points per slice
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Chicken Skinny Basil Pesto(3 points)
2 tbsp. extra virgin olive oil
2 medium clove(s) garlic
2cap(s) basil
9 piece(s) uncooked boneless skinless chochken breast
4 tbsp grated pecorino romano cheese
18 oz naturesweet cherubs tomatoes
18 tbsp reduced fat mozzarella cheese
Put basil, olive oil, pacorino romano and garlic in Ninja-chop/blend. There is your pesto.
Preheat oven to 400°F. Place chicken breasts in pan, spread pesto on top of each one. Cover loosely with aluminum foil, bake for approx 15-20 minutes
(until chicken is on longer pink in center). Remove from oven.
Put the tomatoes in ninja-chop/blend. Spoon the tomatoes over the chicken. Top each chicken with 2 tbsp of shredded mozzarella. Put back into oven
(uncovered) and bake an additional 5 minutes until cheese is melted, golden. 3 points per portion.
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One Point Banana Muffins
3 bananas
3 eggs
1 cup Kodiak Power Cake Mix
Mash bananas with fork, add in eggs and cake mix.
Bake at 350°F for 15-20 min.
Add 1/2 cup chopped walnuts for 1 more point.
Yields 12 muffins for 1 Point.
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Crockpot Cinnamon Apples(Zero pts.)
10 Apples Peeled and sliced into 1/2 inch slices
2 Cups Unsweetened applesauce
1/2 Cup Water
Juice of half a lemon
1 1/2 tsp. Cinnamon
1/8 tsp. Salt
1 tsp. nutmeg
Pinch of ginger
Pinch of cloves
Mix everything up and cook on high for 2-3 hours or low for 4-5 hours depending on thickness of apples. You can keep it the way it is, all rustic or you can emulsify into an apple butter.
I personally love the chunks of apples
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Sheet Pan Shrimp Fajitas(Zero pts.)
Shrimp Fajita Ingredients:
1 lb. large or x-large cooked or raw shrimp, peeled, deveined
1 green pepper, deseeded, sliced
1 red pepper, deseeded, sliced
1 red yellow pepper, deseeded, sliced
1 orange pepper, deseeded, sliced
1 small yellow onion, sliced
1/2 lime, juiced,optional
Fajita Seasoning Ingredients:
2 tsp chili powder
2 tsp garlic powder
1/2 tsp onion powder
2 tsp paprika or smoked paprika
1 tsp cumin
1/2 tsp salt
2 tsp oregano, dried
1/4 tsp ground black pepper
Preheat oven to 425°F.
In a small mixing bowl combine all seasonings. Stir until well combined.
Rinse the cooked shrimp and pull the tails off each shrimp.
Place shrimp inside of a large zip lock bag. Pour fajita seasonings over the shrimp in the large zip lock bag. Seal bag and shake all ingredients together until the shrimp is well coated.
Deseed and slice the peppers and onions.
Line a large baking sheet with aluminum foil. Spray the aluminum foil with non stick cooking spray.
Place the sliced onion and bell peppers onto the prepared baking sheet.
Cook in the preheated oven oven for 30-35 minutes.
Remove vegetables from oven and add the shrimp directly to the sheet pan with the vegetables. Spreading the shrimp out evenly over the all the vegetables.
Place the baking sheet back in the oven for another 7-10 more minutes if using cooked shrimp. If using raw shrimp-increase the cooking time to 15-20 minutes to ensure they are full cooked.
Remove from oven. Stir gently to allow the seasoning to combine with vegetables and shrimp.
Drizzle lime juice over the top, if desired.
Serve on top of a low point tortilla, over rice, cauliflower rice, or as is.
Makes 4 ( 1 and 1/4 cup) servings - Zero Point
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One Point Blueberry Muffins
1 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix
1 tsp baking powder
1/2 cup unsweetened applesauce
1/2 cup water (give or take depending on the batter consistency)
1/4 cup zero point granulated white sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
1 large egg or 2 large egg whites, at room temperature
1 cup fresh or frozen blueberries *see note section for frozen blueberries
Preheat oven to 375°F.
In a large mixing bowl, combine egg, water, applesauce & sugar substitute.
Blend together. Add kodiak pancake mix/protein powder and baking powder. Stir until well combined.
Fold in fresh or frozen blueberries. ( I usually add more on top of batter and cover them a bit with the batter.)
Spray the muffin tin with cooking spray or use muffin foil- liners.
Pour batter into 12 muffin cups. Bake for 16-20 minutes or until a toothpick is inserted comes out clean.
Remove from oven and allow them to cool for 5 minutes before removing from muffin tin.
Store the leftovers in an airtight container in the refrigerator for up to five days or in the freezer for up to two months.
Sprinkle the tops with a powdered sugar, if desired.
Makes regular size 12 muffins- One muffin = 1point
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Zero Point Buffalo Chicken Dip
