1. Preheat oven to 350

2. Pound each chicken breast a bit to thin them out – not too much

3. Lay the chicken in a 9×13 baking dish. Salt and pepper chicken. Spread 1 Tbsp ranch dressing over each breast. Cook in oven for 30-40 minutes

4. While chicken is cooking, cook bacon crisp. Set aside

5. When chicken is cooked through, remove from oven and spread 1 Tbsp BBQ sauce on each piece.

6. Crumble 1 slice of bacon on each chicken breasts

7. Sprinkle on 1 oz of cheese on each breast

8. Turn the oven to broil and broil about 3-5 minutes until cheese melts – KEEP A CLOSE EYE ON IT

9. Top each breast with chopped tomato and sliced onion

1. Preheat oven to 400

Dough

1. In a large bowl, whisk together flour, baking powder, salt and sugar

2. Add Greek yogurt and mix well.

3. Knead for about 20 seconds

4. On a piece of parchment paper that has been sprayed with non stick spray, roll out dough into a 12w x15L rectangle. Take your time!

5. Cut the dough down the middle width wise

6. Set aside

Filling

1. In a medium bowl, mix pumpkin, brown sugar, syrup, pumpkin pie spice.

2. On half of the dough, spread the filling. Spread it all the way over to the edges

   

3. Now flip the plain side over onto the filled side (see video!). Peel off parchment paper

4. Cut the dough into 11 equal strips.

   

5. Twist the end of each dough piece. Transfer to a parchment lined baking sheet with a thin spatula.

6. Bake for 20-21 minutes in a 400 degree oven.

7. Let cool on wire rack for about 10 minutes. Proceed with topping.

Topping

1. Melt butter.

2. Mix 1 Tbsp sugar and 1/2 tsp cinnamon in a small bowl.

3. Brush each twist with melted butter and sprinkle with sugar and cinnamon.

4. Serve with some whipped cream!

5. I highly recommend watching the video below – parts of this were very hard to explain!

Meatballs

1. Add the panko bread crumbs to a large bowl, set aside

2. Spray a skillet with non stick spray.

3. Over medium heat, saute onion, salt, and pepper. Cook for 5 minutes, stir often

4. Add the minced garlic and cook for another 2 minutes.

5. Turn the heat down, add the milk and bring to a simmer. Once it comes to a simmer, pour it onto the panko bread crumbs and stir to combine.. The mixture will be thick. Set aside to cool.

6. In another large bowl, add the egg and beat. Them crumble ground beef over egg and add onion mixture. Mix well (the easiest way is to mix with your hands)

7. Form about 16 meatballs and chill in the refrigerator for 30 minutes

8. Once the meatballs have chilled, heat oil in a large skillet

9. Add the meatballs and cook until brown on all sides, about 15 minutes.

10. Transfer meatballs to a dish and set aside

Pasta

1. Cook pasta al dente according to the package directions. When done cooking, strain and put into a 9×9 baking dish

Sauce and Assembly

1. Preheat the oven to 375.

2. Place the meatballs into the baking dish nestling them into the pasta

3. In a large skillet on medium heat, melt the butter

4. Add the flour, stirring constantly for about 2 minutes

5. Stir in the beef broth, water and Worcestershire sauce, salt and pepper and bring to a simmer. Stir often

6. Reduce heat to med/low and add the parsley and half and half. Stir everything together constantly and cook it until it thickens, about 10 minutes.

7. Pour the sauce over the meatballs and pasta.

8. Bake for 30 minutes.

Cake

1. In a large mixing bowl, add applesauce, sugar, and 1/4 cup brown sugar. Mix with an electric mixer until well combined

2. Add egg and molasses, beat well.

3. In another bowl, combine dry ingredients. Whisk until blended

4. Add dry ingredients and tea alternately while mixing on low. Start and end with flour mixture. Set batter aside

Topping

1. Spray a 9×9 baking dish with non stick spray

2. Melt butter and add to dish. Stir/whisk in 1/3 cup brown sugar.

3. Peel and slice apples and add to dish.

4. Pour batter over top of apples.

5. Bake at 350 45-50 minutes. (mine took 45 – do not overbake)

6. Let sit in pan to cool for 10 minutes. After 10 minutes, invert onto serving platter.

7. Serve warm.

1. Preheat oven to 350. Spray a 9×9 baking dish with cooking spray.

2. Brown meat; drain off fat and return to skillet.

3. Add sloppy joe seasoning and tomato sauce. Stir and simmer for 5 minutes.

4. Mix together cottage cheese, sour cream, Greek yogurt and cooked rice

5. Spread rice mixture into bottom of the prepared dish. Top with sloppy joe meat sauce. Sprinkle cheese on top of casserole.

6. Bake uncovered for 20 to 25.

7. To lower the points:

   * use ground turkey

   * reduce rice to 2 cups

   * use fat free sour cream or no sour cream and all Greek yogurt

Oatmeal

1. Preheat oven to 375.

2. Mash banana. Add oats, vanilla, sugar, salt and pineapple.

3. Stir in almond milk

4. Pour into a mini loaf pan or 1 cup ramekin that has been sprayed with non stick spray

5. Sprinkle with pecans

6. Cook about 18-20 minutes or until it’s firm

Glaze

1. In a small bowl, mix vanilla, cream cheese and powdered sugar.

2. If too thick, add almond milk, 1/4 tsp at a time
3. Glaze oatmeal.

1. Spray a 9×13 baking dish with non stick spray. Sprinkle bread evenly over the bottom of the dish.

2. In a large bowl, beat eggs. Add milk, pumpkin, sugar substitutes, vanilla and spices. Whisk until all ingredients are combined

3. Pour egg mixture over bread. Dot with butter.

4. Cover and refrigerate at least one hour. You can prepare this the night before and refrigerate all night.

5. When ready to bake, preheat oven to 375 and bake for 35-40 minutes.

6. Recipe can be halved and baked in a 8×8 or 9×9 pan.

Cookies

1. In a medium bowl, combine flour, pumpkin pie spice, cinnamon, baking soda and salt. Whisk to combine. Set aside

2. In a large bowl, add egg, brown sugar, pumpkin and apple sauce. Mix on medium for 4 to 5 minutes until smooth and light brown in color.

3. Add flour to egg mixture and mix until combined. Do not over mix

4. Place 1 tablespoon in each well of a whoopie pie pan or pipe or drop a tablespoon on a parchment lined cookie sheet. Leave about 2 inches between each one.

5. Bake at 350 for 7 minutes. While they are cooking, prepare filling

Filling

1. In a bowl, sift confectioners sugar. Add in butter, syrup, marshmallow cream and cream cheese.

2. Beat until smooth and fluffy. About 4 minutes on med-high

3. Refrigerate while cookies are cooking and cooling. so it sets up a bit.

Assembly

1. Place a little less than a tablespoon on the flat side of one cookie, top with another cookie. Store in refrigerator.

1. Cut steak into strips, pound thin.

2. Sprinkle steak with flour and salt, both sides

3. Heat oil in a large skillet.

4. Cook steak until brown – does not need to be cooked through. Brown bits on the bottom of the pan are good!

5. Add green pepper and onion and water; cover.

6. Let simmer 35-45 minutes or until meat is tender and cooked through.

7. Serve over rice.

Donuts

1. Preheat oven to 350. Spray a 6 well donut pan with non stick spray.

2. In a medium bowl, combine flour, sugar, baking powder, pumpkin pie spice and salt. Mix until dry ingredients are combined

3. Add egg, pumpkin, almond milk, vanilla and melted butter. Stir until well combined

4. Divide batter evenly among wells of donut pan.

5. Bake at 350 about 16 minutes.

6. Bake at 350 about 16 minutes. Remove from pan, cool completely. Glaze donuts.

Glaze

1. In a shallow bowl, combine syrup, confectioners sugar and vanilla. Whisk until smooth. (For smoother glaze, sift the icing)

2. Dip donuts in glaze and place on wire rack to let glaze set.

3. If you do not want to glaze donuts, you can brush the tops with melted butter and dip in a cinnamon sugar mixture.