1. Preheat air fryer to 325 or oven to 375.

2. In a medium bowl, combine flour, baking powder, salt and greek yogurt. Stir until well mixed. Knead for about 30 seconds to 1 minute. Set aside

3. Take 1 slice of cheese and roll it around two slices of ham. Repeat 4 times. Set aside

4. Divide dough into 4 equal portions.

5. Roll each portion out into a rectangle shape.

6. Place a ham roll up on dough and wrap dough around it. Sealing edges

7. Mix boiling water and baking soda in a shallow bowl.

8. Dip each dough log into water/baking soda mixture quickly, but coating the entire log.

9. Brush melted butter on dough log. Sprinkle with kosher salt.

10. If using air fryer, once it is preheated, line with parchment paper. If you do not have parchment, spray with non stick spray. Cook pretzel log in air fryer for 5-6 minutes, flipping over the last 2 minutes.

11. If using oven, place on a baking sheet sprayed with non stick spray and cook 12 minutes, turn over and cook an additional 5 minutes. Keep a close eye – times vary. Start checking at 8-10 mintues.

12. ***Remember, this is 2 ingredient dough posing as a soft pretzel, so it won't be exactly like one, but still delicious!**

1. Preheat oven to 350. Spray a 12 cup muffin tin with non stick spray

2. In a medium bowl, stir together zucchini, brown sugar, granulated sugar, applesauce, eggs and vanilla. Set aside

3. In a small bowl, combine flour, oats, baking powder, baking soda, salt and cinnamon. Stir until well combined

4. Add the dry ingredients to the wet ingredients and stir until combined.

5. Fill each muffin cup 2/3 full. I use this scoop to fill the cups – soooo easy!

6. Bake for 20-23 minutes or until a toothpick inserted in the center comes out clean – do not overbake.

7. Cool in the pan for 10 minutes and remove to a wire rack to cool completely. Consume within 2-3 days or freeze.

1. Cut each chicken breast into 3 strips

2. Place chicken in bowl and pour buttermilk over, mix around to coat. If you feel you need more buttermilk, you can add it. This is just a marinade, so we will be pouring it off, not consuming it, so there should be no added points

3. Let marinade at least 30 minutes, but can do up to 24 hours

4. In a shallow bowl (I use a pie plate) mix bread crumbs and seasonings

5. Dip chicken fingers in breadcrumb mixture to coat. Lay on a cookie sheet that has been sprayed with non stick spray OR on prepared air fryer basket/tray.

6. When all the fingers are ready, give them a light mist with some olive oil spray.

7. To cook in the oven – cook for 20-25 minutes at 350 or until golden brown and cooked through. To cook in air fryer – cook for 15 minutes at 325 or until golden brown and cooked through (your air fryer may vary!)

8. Serve with your favorite dipping sauce. We like my homemade honey mustard (click link)

9. Check out my Amazon store for all the tools I use in my kitchen! Joan's Pointed Plate Amazon Store

Dough

1. In a large bowl, combine flour, yeast, salt and baking powder. Stir

2. Add greek yogurt and stir.
3. Add water, starting with a few tablespoons and stir – add more water until the dough comes together in a ball. Knead for about a minute.
4. Let dough rise in a warm place for about 30 minutes.

5. After dough rises, spray a cookie sheet or pizza pan with non stick spray

6. Roll dough out on pan.

7. Bake at 400 for 8 minutes. Set aside

Pizza

1. Spread Alfredo sauce on partially cooked crust

2. Sprinkle garlic powder and Italian seasoning over sauce

3. Top with chicken – spreading out evenly

4. Sprinkle spinach leaves on top of chicken

5. Top with cheese.

6. Bake an additional 12 minutes.

1. In a small bowl, stir together oil, 1 tsp salt and 1 tsp paprika; rub evenly over chicken and set aside.
2. Into a blender place cherries, vinegar, molasses, mustard and remaining 1/4 tsp each smoked paprika and salt; blend until smooth and set aside.
3. Make sure your grill grates are super clean. Preheat a gas or charcoal grill to medium-high heat (or set a large grill pan over two burners or broil).
4. Grill chicken, flipping once, until cooked through, 2-3 minutes per side. Let chicken rest for 5 minutes before slicing; serve drizzled with sauce and sprinkled with chives.
5. Serving size: 3 oz chicken, 3 Tbsp sauce

1. Preheat oven to 400

2. On each flatbread, place 1/4 cup taco meat and 1 oz of cheese

3. Bake flatbread for 8 minutes or until flatbread is crisp and cheese is melted

4. Garnish each flatbread with shredded lettuce, tomato and 1 Tbsp of sourcream

5. Optional: Add a bit of heated queso cheese – adjust points accordingly

Sausage

1. In a small bowl, mix all spices

2. In a larger bowl, place ground turkey. Sprinkle seasonings over turkey and mix very well with hands until all the seasonings are distributed throughout the meat.

3. Cook until cooked through. I use a small amount of oil and non stick cooking spray to keep turkey from sticking.

Pie

1. While sausage is still in pan, stir in 1 1/2 cups cheese until well combined. Transfer mixture to a greased 9 inch deep dish pie pan

2. In a small bowl, combine eggs, milk, Bisquick, sage and pepper. Pour over sausage mixture.

3. Sprinkle with remaining cheese and bake 1-2 minutes more or until cheese is melted. Let stand 10 minutes before cutting.

1. Preheat oven to 400

2. Combine cream cheese and shallot, spread over flatbread. Top with chicken, crumbled bacon and cheese

3. Bake for 10 minutes until crust is crisp and cheese is melted

4. Combine sour cream, milk and ranch mix.

5. Top flatbread with shredded lettuce, chopped tomato and drizzle with sour cream mixture (I put it in a ziploc bag with the corner cut off and "pipe" it on)

1. Preheat oven to 350. Grease a 2 1/2 or 3 quart baking dish (or a 9×13 dish)

2. Combine oats, baking powder and salt. Place half the oat mixture in the baking dish. Top with half the berries then top with the remaining oat mixture.

3. Whisk the eggs, almond milk, sugar, vanilla and melted butter. Pour over the oats. Top with remaining berries. Gently shake the baking dish and forth from side to side to allow the wet mixture to get down into the oats.

4. Bake uncovered for 25-40 minutes until oats are tender and the mixture is set.

5. Serve immediately with a splash of milk or cool and refrigerate to reheat later

1. In a skillet coated with non stick spray, add onions and pork chops and cook pork chops until nice and brown on both sides. Season with salt and pepper while cooking

2. When pork chops are nice and brown, add water to pan to cover, scraping up bits on bottom of the pan. Turn heat down, cover and let simmer about 10-15 minutes until pork chops are cooked through and onions are soft.

3. Mix cornstarch with 1 Tbsp water. Turn pork chops up to boil and add cornstarch mixture. Stir until thick.