strawberry cake roll – 7 smart points

Simple, easy and delicious! This cake roll can be whipped up in no time. Filled with a delicious and fluffy cream cheese mixture and fresh chopped strawberries, it looks as beautiful as it tastes. It's a perfect dessert for warm summer days.



Ingredients

1 box cake mix batter prepared
1 tub fat free cool whip
8 oz low fat cream cheese room temperature
3 cups strawberries hulled and chopped
Order Ingredients

Servings:12 people



Instructions

1. Prepare the box of cake mix according to package directions.
2. Lightly grease a jelly roll pan and evenly spread the batter into the pan.
3. Cook for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
4. Allow the cake to cool for about 5 minutes, then flip the cake upside down onto a sheet of parchment paper or saran wrap.
5. Place a second sheet of parchment paper or saran wrap on the bottom side of the cake.
6. Begin at one of the short ends and roll the cake tightly.
7. Allow the cake to cool completely.
8. Beat the cream cheese until light and fluffy.
9. Fold in the cool whip.
10. Unroll the cake and spread the cream cheese mixture in the middle.
11. Evenly spread the chopped strawberries over the top of the cream cheese mixture.
12. Reroll the cake (be sure to keep the parchment paper out of it this time!).
13. Garnish with additional cream cheese mixture and strawberries.
14. Serve immediately, or refrigerate until serving.

Entire recipe makes 12 servings
Serving size is about 1 slice, about 1″
Each serving = 7 Smart Points

PER SERVING: 263 calories; 6.5g fat; 3.5g saturated fat; 46.3g carbohydrates; 6g sugar; 5.4g protein; 1.4g fiber

chicken enchilada casserole recipe – 8 smart points

These stacked chicken enchiladas is a super easy recipe that is oh so delicious, and just 8 Smart Points! Family dinner is sure to be a hit with this dish.



Ingredients

12 corn tortillas halved
1 1/2 lbs chicken breast
2 15oz cans of black beans drained and rinsed
1 cup corn
3 cups enchilada sauce
2 cups reduced fat Monterey Jack cheese shredded
6 green onions chopped
1/3 cup cilantro chopped
2 tsp garlic powder
2 tsp chili powder
2 tsp ground cumin
1 tsp paprika
1 tsp salt
1/2 tsp black pepper

Servings: 8 servings



Instructions

1. Preheat oven to 400 degrees.Fill a baking dish with 1/2 cup water.
2. In a small bowl, mix together the garlic powder, chili powder, cumin, paprika, salt and pepper. Sprinkle generously over both sides of the chicken breasts, then place them in the baking dish.
3. Roast chicken in oven for about 20-25 minutes, or until the chicken breasts are cooked through. Remove from oven, transfer chicken to a large bowl, and shred using two forks. Set aside. Reduce oven heat to 375.
4. In a medium sized bowl, mix together the corn and black beans.
5. To prepare the casserole, start by misting a 9 x 13 casserole dish with nonfat cooking spray or an olive oil mister.
6. Add about 1/2 cup of enchilada sauce to the bottom of the casserole dish. Spread evenly with the back of a spoon. Top with a layer of 8 tortilla halves, so that the entire dish is covered.
7. Now sprinkle about 1/3 of the black bean corn mixture on top of the tortillas. Follow with about 1 cup of shredded chicken, and then about 1/3 of the cheese. Top with a sprinkle of green onions and cilantro.
8. For the second layer, start with 8 tortilla halves, then about 1 cup of enchilada sauce, then the black beans and corn, then the chicken, then these cheese, then green onions and cilantro.
9. For the third layer, start with 8 tortilla halves, then the remainder of black beans and corn, then the remainder of the chicken, then the remainder of enchilada sauce, but reserve the cheese, cilantro and green onions.
10. Cover and place in oven for about 20 minutes. Remove pan and take off the aluminum foil. Sprinkle the top of the enchiladas evenly with the remaining cheese, then return to the oven (uncovered) and bake for 10 minutes or until the cheese is melted. 
11. Remove pan, and top with the remaining green onions and cilantro. Let cool for about 5-10 minutes, then cut into 8 equal pieces.

Recipe Notes

Entire recipe makes 8 servings
Serving size is 1/8th of casserole
Each serving = 8 Smart Points

PER SERVING: 350 calories; 9g fat; 3.5g saturated fat; 30g carbohydrates; 6.5g fiber; 1g sugar; 40g protein

honey soy chicken recipe – 6 smart points

An incredibly flavored chicken recipe that is fast, easy, and absolutely delicious. Minimal prep work with then result of tender, juicy chicken that is sweet and salty.



Ingredients

2 lbs chicken thighs skinless, boneless
1 tsp olive oil
1/4 cup reduced sodium soy sauce
3 tbsp honey
2 tsp sesame oil
1 tbsp rice vinegar
4 garlic cloves minced
1/2 tsp black pepper
1/2 tsp ground ginger

Servings:6 servings

Instructions



Preheat oven to 425. Line a baking dish with foil.
In a small bowl, whisk together the olive oil, sesame oil, soy sauce, vinegar, honey, garlic, ginger and pepper.
Place chicken in the baking dish, and pour the sauce over top. Turn chicken over and around to make sure that it is all evenly coated in the sauce.
Bake, uncovered, for about 30-35 minutes (or until chicken is cooked through), checking frequently to make sure the chicken isn't browning to quickly. If it is, just cover with foil for remainder of cooking time.
Remove from oven and let stand for 5 minutes. Serve, with the remaining sauce in the pan, over rice and/or steamed veggies.

Recipe Notes

Entire recipe makes 6 servings
Serving size is about 2 chicken thighs
Each serving = 6 Smart Points

PER SERVING: 254 calories; 7.5g fat; 2g saturated fat; 10.5g carbohydrates; 9g sugar; 0g fiber; 35g protein

quinoa burgers

Simple and delicious - homemade vegetarian burgers. They're perfect with a caprese salad on top, your favorite chipotle mayonnaise, or anything else you like to top your burgers with!



Ingredients

1 cup cooked quinoa
2 cloves garlic minced
1 can chickpeas rinsed and drained, 15 oz
1 cup rolled oats
1/2 tsp salt
1/2 tsp oregano
1/4 tsp pepper
1 egg
1 Tbsp fresh parsley
1 Tbsp fresh basil

Servings: 6 people



Instructions

In a food processor combine all the ingredients.
Pulse until the mixture is well combined and ground.
Form the mixture into 6 patties.
Heat the olive oil in a skillet over medium high heat.
Cook the patties for about 3-5 minutes per side, or until brown and heated through.
Serve warm with sides and toppings of choice.

Entire recipe makes 1 serving
Serving size is entire salad
Each serving = 7 Smart Points

PER SERVING: 170 calories; 6.9g fat; 1.4g saturated fat; 23g carbohydrates; 16.5g sugar; 8g protein; 5.4g fiber

Portobello eggs benedict recipe – 4 smart points

A paleo version of my favorite breakfast, this dish is a fantastic bargain at just 4 Smart Points per serving! Get your veggie servings on early in the day with a low fat, high protein breakfast that tastes incredibly decadent.



Ingredients

2 large potobello mushrooms stemmed
2 large eggs
4 cups fresh baby spinach
1 tsp olive oil
4 slices Healthy Canadian Style Bacon (from Trader Joe's)
1/4 cup LaaLoosh Hollandaise Sauce
Salt and pepper to taste

Servings: 2 servings



Instructions

Preheat oven to 400 degrees. Line a rimmed baking sheet with parchment paper.
Mist mushroom with non-fat cooking spray and season with salt and pepper. Top each with two slices of the Canadian Style Bacon. Place in oven, and roast until mushroom is tender and bacon is sizzling, about 10-12 minutes.
While mushrooms are cooking, heat olive oil in a skillet over medium high. Add in spinach leaves and garlic, and cook until spinach has wilted down.
Poach eggs using a poaching pan or by following the instructions in the NOTES below.
Divide spinach evenly between between both mushrooms, then top each with 1 egg, and 1/8 cup of hollandaise sauce.

Recipe Notes

Entire recipe makes 2 servings
Serving size is 1 filled mushroom
Each serving = 4 Smart Points

PER SERVING: 151 calories; 8g fat; 1.75g saturated fat; 2g carbohydrates; 0g fiber; 0g sugar; 13.5g protein

How to Poach an Egg:

Fill a small sauce pan with water and bring to a boil. The size of the saucepan and the size of the eggs will determine how much water you should use. You need at least a couple of inches of water in your saucepan for the poached eggs to turn out right.
Once the water has come to a boil, bring the heat down to a simmer. Now add 1 tablespoon of vinegar to the water.
Bring the cup with your egg as close to the water as possible and gently pour the egg into the simmering water. If you are using more than one egg you will want to wait at least 30 seconds for the egg to begin to set before adding a second one to the saucepan. This will help keep eggs from clumping together.
Allow the egg to cook for approximately 3 minutes, If the egg starts to break up and spread around the pan, use a slotted spoon to guide it back to the center.
When the poached egg reaches the desired level of done-ness remove it from the water with a slotted spoon.

CHEESY BAKED PENNE WITH ROASTED VEGGIES

Penne baked with cheese, sauce and loaded with healthy vegetables in every bite. Roasted zucchini, red bell peppers, asparagus, red onion and fennel are tossed with balsamic and herbs then roasted for the best tasting meatless baked pasta dish EVER!



INGREDIENTS:

For the Veggies:
olive oil spray
1 red bell pepper, cored and cut into 1-inch pieces
1 medium (8-ounce) zucchini, quartered lengthwise and cut into 1-inch cubes
1 medium (8 oz) fennel bulb, ends removed and cut into 1-inch pieces
1 cup asparagus, cut into 1-inch pieces
1/2 medium red onion, peeled and sliced into 1-inch pieces
6 cloves garlic, peeled and slightly smashed
1 tbsp balsamic vinegar
1 tbsp extra-virgin olive oil
1/2 teaspoon kosher salt
freshly ground black pepper
1/2 tsp dried oregano
1/2 tsp dried basil
For the Pasta:
12 oz Delallo Gluten-Free Penne
8 oz part-skim ricotta
1/4 cup chopped fresh parsley
1/2 cup grated Pecorino Romano
8 oz part-skim mozzarella, shredded
1 (25.25 oz) jar marinara sauce (we love Delallo Pomodoro)



DIRECTIONS:

Preheat the oven to 450 degrees F.
Spray a large baking sheet with oil, toss the peppers, zucchini, fennel, asparagus, red onion and garlic with balsamic, olive oil, 1/2 teaspoon salt, black pepper, and dried herbs. Roast until tender on the lower rack of the oven, about 15 to 20 minutes stirring halfway,  until slightly browned tender.
Meanwhile, bring a large pot of salted water to a boil and cook the pasta according to package directions for al dente, (undercooking slightly as it will continue cooking in the oven), drain.
In a medium bowl, combine the ricotta, parsley, 6 tablespoons of the Pecorino Romano cheese and half of the mozzarella cheese.
Spray a deep 13x9-inch baking dish with olive oil spray.
Put half of the cooked roasted vegetables into the prepared baking dish, then half of the pasta and top with 1 cup of the sauce. Spoon the ricotta mixture on top of the sauce in an even layer. Cover with the remaining pasta, then vegetables, then the remaining sauce. Finish with the remaining mozzarella and 2 tbsp Pecorino Romano cheese.
Cover with foil and bake in the center of the oven for 25 minutes, or until the mozzarella is melted.

NUTRITION INFORMATION

Yield: 8 Servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 9
Points +: 9
Calories: 359
Total Fat: 12g
Saturated Fat: g
Cholesterol: 28mg
Sodium: 559mg
Carbohydrates: 47g
Fiber: 8g
Sugar: 4g
Protein: 19g

Sun Dried Tomato and Cheese Stuffed Chicken Rollatini

Chicken breasts stuffed with Sun Dried Tomato Bruschetta, mozzarella and spinach rolled, breaded and baked in the oven. Easy to make, and the chicken comes out so juicy and delicious!



INGREDIENTS:

8 thin sliced boneless skinless chicken cutlets, 3 oz each
1/2 cup sun dried tomato bruschetta
1/2 cup part-skim shredded mozzarella
1/2 cup chopped baby spinach
1/4 small red onion, sliced
1/2 cup seasoned breadcrumbs
1/4 cup grated Pecorino Romano cheese (or parmesan)
1 lemon, juice of
1 tbsp olive oil
olive oil non-stick spray



DIRECTIONS:

Combine breadcrumbs and grated cheese in a shallow bowl.
Combine olive oil, lemon juice, and pepper in another bowl. Preheat oven to 450°F.
Lightly spray a 9 x 12 baking dish with non-stick spray.
Place each cutlet on a work surface such as a cutting board and spread 1 tbsp sun-dried tomato bruschetta, 1 tablespoon mozzarella cheese, 1 tbsp spinach leaves and 2 to 3 slices red onion in the center. Roll and place seam side down on a work surface.
Repeat with the remaining chicken.
When finished, dip into the lemon oil mixture, then into the crumb mixture and transfer to a baking sheet.
Spray the top with olive oil spray. Bake 25 minutes, until golden and cooked through.

NUTRITION INFORMATION

Yield: 8 pieces, Serving Size: 1 rollatini

Amount Per Serving:
Smart Points: 6
Points +: 7
Calories: 267
Total Fat: 14g
Saturated Fat: g
Cholesterol: 68mg
Sodium: 351mg
Carbohydrates: 10g
Fiber: 1.5g
Sugar: 4g
Protein: 25g

QUINOA HUEVOS RANCHEROS BOWLS

Eggs are not just for breakfast, I love them for lunch or dinner too! This flavorful protein-pack breakfast bowl has a Mexican flair, topped with salsa verde, black beans, avocados and queso fresco.



INGREDIENTS:

1 cup cooked quinoa
2 cups cooked warm black beans
5 oz avocado, sliced
1 lime, halved
1/2 teaspoon kosher salt
nonstick spray
4 large eggs
1/2 cup salsa verde, homemade or jarred
1/4 cup sour cream, mixed with water to thin
1/2  cup crumbled queso fresco
fresh cilantro, for topping



DIRECTIONS:

Spoon quinoa and beans side by side into 4 bowls. Top with avocado, season with salt and squeeze lime juice over everything.
Heat a large skillet over medium-low heat, spray with oil and cook eggs to your liking.
Top each bowl with an egg, salsa verde, queso fresco and drizzle with sour cream. Finish with cilantro.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 bowl

Amount Per Serving:
Smart Points: 11
Points +: 8
Calories: 297
Total Fat: 15.5g
Saturated Fat: g
Cholesterol: 197mg
Sodium: 758.5mg
Carbohydrates: 28g
Fiber: 6.5g
Sugar: 2g
Protein: 14.5g

CRAB CAKES BENEDICT WITH AVOCADO RELISH

Traditional Eggs Benedict are made with Hollandaise sauce, but I prefer to skip the Hollandaise which shaves off about 200 calories, the egg yolks are perfectly silky on their own!



INGREDIENTS:

FOR THE CRAB CAKES:  (BEST IF MADE 1 HOUR AHEAD)

1 pound jumbo lump crabmeat, picked over
2 tablespoons plain nonfat Greek yogurt
1/2 cup panko breadcrumbs (or gluten-free panko)
2 large eggs, beaten
1 teaspoon freshly squeezed lime juice
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh chives
1/4 teaspoon ground cumin
2-3 dashes tabasco sauce

AVOCADO RELISH:

8 oz (2 small) ripe Hass avocados; diced
1/4 cup finely chopped red onion
1 small tomato, seeded and diced small
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
2 teaspoons extra virgin olive oil
1/4 teaspoon kosher salt & freshly ground black pepper

POACHED EGGS:

6 large eggs
2 teaspoons white or cider vinegar
1 teaspoon kosher salt
chopped cilantro, for garnish



DIRECTIONS:

FOR THE CRAB CAKES:

Place crab meat in medium mixing bowl.
In small mixing bowl, whisk together remaining ingredients
Add yogurt mixture to crab meat and gently combine, do not over mix.
Shape into 6 – 3 1/2 inch cakes, refrigerate 1 hour or as long as overnight.

FOR THE AVOCADO RELISH:

Gently combine all ingredients together in a medium bowl. Let sit at room temperature until ready to serve.

FOR THE POACHED EGGS:

Crack eggs into individual small cups or ramekins.
Bring a pot of water to a boil. Add vinegar and salt. Reduce to simmer.
Use a spoon to stir the water so it is spinning around in a circle. This will keep the egg whites from spreading out away from the yolk.
Carefully drop eggs one at a time into the center of the pot.
Simmer for 2 minutes then turn off the heat. Cover and let sit for 2 more minutes.
Gently remove eggs with a slotted spoon and place on plate lined with paper towels.

TO ASSEMBLE:

Spray oil in a large cast iron pan over medium-high heat.
Cook crab cakes for 4 to 5 minutes on each side until heated through and lightly browned. Place one cake on each of 6 plates.
Gently stir Avocado Relish and place heaping pile on each crab cake.
Top with a poached egg and garnish with cilantro.

NUTRITION INFORMATION

Yield: 6 Servings, Serving Size: 1 cake with egg

Amount Per Serving:
Smart Points: 5
Points +: 6
Calories: 231
Total Fat: 13g
Saturated Fat: 3g
Cholesterol: 323.5mg
Sodium: 796mg
Carbohydrates: 5.5g
Fiber: 3g
Sugar: 1g
Protein: 24g

Kale Salad with Roasted Sweet Potato, Dried Cherries, Feta & Pepitas

This beautiful salad, made with massaged kale, roasted sweet potatoes, dried cherries, crumbled Feta cheese and pepitas is both nourishing and delicious!



INGREDIENTS:

For the salad:

2 medium sweet potatoes, diced into cubes
1 tablespoon olive oil
1 teaspoon maple syrup
2 cloves garlic, minced
1/4 teaspoon salt
1 large bunch of Tuscan kale, stemmed and very finely chopped (about 6 cups chopped kale)

For the dressing:

2 tablespoons olive oil
1 tablespoon fresh orange juice or lemon juice
1 tablespoon apple cider vinegar
1 teaspoon dijon mustard
1 teaspoon maple syrup
Freshly ground salt and pepper, to taste

For the topping:

1/4 cup (pepitas) pumpkin seeds
¼ cup feta cheese crumbles
⅓ cup dried cherries
½ cup roasted or canned chickpeas



DIRECTIONS:

Preheat oven to 375 degrees F.
Place cubed sweet potatoes on baking sheet, drizzle 1 tablespoon olive oil and maple syrup over the top then add garlic and salt. Toss to evenly coat the sweet potatoes with oil and spices.
Spread sweet potato cubes evenly around pan and roast for 35-45 minutes, stirring halfway through, until sweet potatoes are fork tender.
While the sweet potatoes are cooking, chop your kale if you haven’t already and add it to a large bowl.
Next prepare your dressing: In a small bowl add the following: olive oil, orange juice, apple cider vinegar, dijon mustard and maple syrup; whisk until smooth.
Pour dressing all over the chopped kale and use your (clean) hands to gently massage the dressing into the kale for a few minutes. This helps remove any bitterness from the kale and adds flavor the the leafy green.
Once sweet potato cubes are done cooking, add it to the kale.
Pour into 4 salad bowls, or 1 large bowl for sharing.
Before you serve the salad, top with pumpkin seeds, feta and roasted crunchy chickpeas. (Tip: Don’t add the cheese or pumpkin seeds until you are ready to eat; you want them crunchy not soggy.)

NUTRITION INFORMATION

Yield: 4 servings, Serving Size: 1 salad

Amount Per Serving:
Smart Points: 12
Points +: 8
Calories: 288
Total Fat: 11g
Saturated Fat: g
Cholesterol: mg
Sodium: mg
Carbohydrates: 42.5g
Fiber: 6g
Sugar: 16g
Protein: 8.5g

BURGER BITES

Mini burgers with bacon, layered on a bamboo skewer with lettuce, tomatoes and pickles! Who can resist your favorite foods on a stick – not me! These burger bites make the perfect low-carb appetizer to please everyone from age six to age sixty, just set out some ketchup and mustard for dipping and watch them disappear!

INGREDIENTS:

2 lbs 93% beef
4 oz center cut raw bacon, minced
2 tbsp prepared mustard
1/2 tsp kosher salt
1/2 tsp onion powder
1/4 tsp black pepper
1 head butter lettuce
30 cherry tomatoes
30 dill pickle chips or slices
ketchup, mayo and/or mustard optional for serving

DIRECTIONS:



Using your hands, gently mix together the beef, bacon, mustard, salt, onion powder and pepper.
Form into 30 (golf ball size) meatballs.
Heat a grill or grill pan to high heat and grill 3 minutes on each side, or until your desired doneness.
Place on skewers with lettuce, pickles and tomatoes and serve with ketchup and mustard for dipping.

NUTRITION INFORMATION

Yield: 30 "bites", Serving Size: 1 bite

Amount Per Serving:
Smart Points: 1
Points +: 2
Calories: 66
Total Fat: 2.5g
Saturated Fat: 1g
Cholesterol: 20mg
Sodium: 293.5mg
Carbohydrates: 1.5g
Fiber: 0.5g
Sugar: 0.5g
Protein: 8g

MINI BELL PEPPER LOADED TURKEY

Loaded mini bell pepper nachos – game changer!! These low-carb nachos are loaded with turkey taco meat, cheese and all your favorite nacho toppings!



INGREDIENTS:

olive oil spray
1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 tbsp chopped fresh cilantro or parsley
1 tsp garlic powder
1 tsp cumin powder
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded (about 13 oz seeded)
1 cup sharp shredded Cheddar cheese
2 tbsp light sour cream, thinned with 1 tbsp water
2 tbsp sliced black olives
1 jalapeno, sliced thin (optional)
chopped cilantro, for garnish



DIRECTIONS:

Preheat oven to 400F and line a large baking try with parchment or aluminum foil. Lightly spray with oil.
Spray oil in a medium nonstick skillet over medium heat.
Add onion, garlic and cilantro and saute about 2 minutes, add ground turkey, salt, garlic powder, cumin and cook meat for 4 to 5 minutes until meat is completely cooked through. Add 1/4 cup of tomato sauce and chicken broth, mix well and simmer on medium for about 5 minutes, remove from heat.
Meanwhile, arrange mini peppers in a single layer, cut-side up close together.
Fill each with cooked ground turkey mixture, then top with shredded cheese and jalapeno slices, if using.
Bake 8 to 10 minutes, until cheese is melted.
Remove from oven and top with black olives, sour cream and cilantro. Serve immediately.

NUTRITION INFORMATION

Yield: 6 servings, Serving Size: 7 nachos

Amount Per Serving:
Smart Points: 5
Points +: 5
Calories: 187
Total Fat: 11g
Saturated Fat: g
Cholesterol: 62mg
Sodium: 418mg
Carbohydrates: 6.5g
Fiber: 1g
Sugar: 0.5g
Protein: 18g

4-INGREDIENT FLOURLESS BANANA-NUT PANCAKES

EASY, good-for-you pancakes, made with only FOUR ingredients, perfect to make anytime you need to whip up a quick breakfast, and a perfect way to use up those ripe bananas.



INGREDIENTS:

1 medium ripe banana (the riper the better!)
2 tablespoons quick oats*
1 large egg, beaten
2 tablespoons chopped pecans

DIRECTIONS:



Mash bananas with a fork in a medium bowl until smooth. Add egg and oats and mix well.
Heat a large nonstick skillet over medium-low heat, pour the batter to make 3 pancakes. Top with pecans, and cook about 3 to 4 minutes. Turn and cook 3 to 4 minutes, until golden.
Top with 1 teaspoon of your favorite syrup or honey if desired.
*check labels for gluten-free

NUTRITION INFORMATION

Yield: , Serving Size: The whole batch

Amount Per Serving:
Smart Points: 6
Points +: 9
Calories: 318
Total Fat: 16.5g
Saturated Fat: g
Cholesterol: 186mg
Sodium: 72.5mg
Carbohydrates: 36g
Fiber: 5.5g
Sugar: 15.5g
Protein: 10g

ASIAN BEEF ZOODLE SOUP (WHOLE30)

A quick, flavorful Vietnamese-inspired nood-less pho subs zucchini for rice noodles. So easy, the steak is sliced thin and cooks less than a minute in the ginger-garlic beef broth. Top this with fresh lime, basil, cilantro, jalapeno and scallions and you have one tasty faux pho!

INGREDIENTS:

1 tablespoon coconut oil
1 small onion, halved and thinly sliced
6 ounces fresh shiitake mushrooms, stemmed and sliced
2 cloves garlic, minced
2 teaspoons minced fresh ginger
5 cups Beef Bone Broth or Whole30-compliant beef broth
2 tablespoons coconut aminos
2 teaspoons Red Boat fish sauce
1 teaspoon kosher salt
2 medium zucchini
12 ounces boneless beef sirloin steak, thinly sliced across the grain (see Tip)

TOPPINGS:

Fresh basil leaves
Fresh cilantro leaves
Sliced green onion Sliced jalapeño
Lime wedges



DIRECTIONS:

In a large pot, heat the coconut oil over medium heat. Add the onion and cook, stirring, until softened, about 2 minutes. Add the mushrooms and cook, stirring, for about 3 minutes. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the broth, coconut aminos, fish sauce, and salt. Bring to a boil; reduce the heat to medium-low and simmer, uncovered, for 5 minutes.
Meanwhile, use a spiralizer (or julienne peeler) to cut the zucchini lengthwise into long, thin strands (or use a regular vegetable peeler to cut the zucchini lengthwise into thin ribbons). Add the zucchini noodles to the simmering soup and cook until just tender, about 1 1/2 minutes. Add the sliced steak and simmer until just cooked, 30 to 60 seconds. Ladle the soup into bowls and serve with the toppings of your choice.
Tip: Freeze the steak for 15 minutes for easier slicing.

NUTRITION INFORMATION

Yield: 4 Servings, Serving Size: 1 1/2 cups

Amount Per Serving:
Smart Points: 4
Points +: 6
Calories: 241
Total Fat: 8.5g
Saturated Fat: g
Cholesterol: 0mg
Sodium: 870.5mg
Carbohydrates: 19.5g
Fiber: 4g
Sugar: 8g
Protein: 23g

SCALLOP TOSTADAS

Move over tacos, these scallop tostadas are SO good and they’re ready in less than 20 minutes!

INGREDIENTS:

For the Guacamole:

4 oz (1 small haas) avocado
1/4 cup diced tomato
2 tablespoon diced red onion
2 teaspoon lime juice
2 teaspoon chopped cilantro
1/2 teaspoon kosher salt
fresh black pepper, to taste

For the Tostadas:

2 tablespoons light sour cream, thinned with 1 teaspoon fat-free milk
6 large sea scallops, (8 ounces total) side muscle removed, rinsed and pat dry
1/4 teaspoon kosher salt
black pepper, to taste
1 teaspoon unsalted butter
1 teaspoon olive oil
2 large corn tostada shells
*Read labels for gluten-free.

DIRECTIONS:



Mash the avocado in a small bowl with the tomato, red onion, cilantro, lime juice, salt, pepper to taste.
Season scallops with salt and black pepper. Add the butter and oil to a 12-inch skillet on high heat.  Once the butter begins to smoke, gently add the scallops, making sure they are not touching each other. Sear the scallops for 1 1/2 minutes on each side. The scallops should have a 1/4-inch golden crust on each side while still being translucent in the center.
Spoon the guacamole onto the tostada, top with scallops and drizzle with sour cream.

NUTRITION INFORMATION

Yield: 2 Servings, Serving Size: 1 tostada

Amount Per Serving:
Smart Points: 8
Points +:
Calories: 296
Total Fat: 17.5g
Saturated Fat: g
Cholesterol: 38mg
Sodium: 900mg
Carbohydrates: 20g
Fiber: 5g
Sugar: 2g
Protein: 17g

NO-BAKE STRAWBERRIES AND CREAM CRÊPE CAKE

Crepes aren't just for rolling, something special happens with you layer then with cream and top them with strawberries. It creates a beautiful dessert, when you slice into it, you can see all the pretty layers.

INGREDIENTS:

For crêpes:

1 ¾ cup fat-free milk
2 large egg whites
1 large egg
1 teaspoon canola oil
1 teaspoon pure vanilla extract
4 tablespoons Wholesome Organic Cane Sugar
Pinch kosher salt
½ cup white whole wheat flour
½ cup all-purpose flour
1 teaspoon ground cinnamon
Cooking spray or oil mister

For filling and topping:

1 cup heavy whipping cream
1/3 cup 0% fat Greek yogurt
4 tablespoons Wholesome Organic Cane Sugar
1 teaspoon pure vanilla extract
1 pound fresh strawberries , stemmed
1/2 tablespoon Wholesome Organic Powdered Sugar



DIRECTIONS:

NUTRITION INFORMATION

Yield: 12 Servings, Serving Size: 1 slice

Amount Per Serving: Smart Points: 7 Points +: Calories: 182
Total Fat: 8.5g
Saturated Fat: g
Cholesterol: 44mg
Sodium: 47mg
Carbohydrates: 22g
Fiber: 1.5g
Sugar: 13g
Protein: 5g

Coconut Chicken with Pina Colada Dip

Ingredients 

1 tbsp fresh lime juice
1 tbsp hot pepper sauce
14 oz can light coconut milk
1 lb boneless skinless boneless, skinless chicken breast
3⁄4 cup bread crumbs
1⁄2 cup sweetened flaked coconut
1⁄2 tsp salt
1⁄4 tsp black pepper, ground
3 oz crushed canned pineapple
3 oz fat-free sour cream
4 oz pina colada nonalcoholic drink mixer, (no alcohol)

Directions

Prep 0 min Cook 30 min Ready 30 min

1. Preheat oven to 400 degrees F (205 degrees C).
2. For the coconut chicken: Mix lime juice, hot pepper sauce, and light coconut milk together in a large resealable plastic bag. Add chicken and seal. Marinate in the refrigerator for 1 1/2 hours, turning the bag occasionally.
3. Combine bread crumbs, flaked coconut, salt, and black pepper in a shallow bowl. Remove chicken from the marinade and discard the excess. Coat chicken one piece at a time in the bread crumb mixture, then place on a baking sheet sprayed with cooking spray. Coat the top of the chicken with cooking spray.
4. Bake for 30 minutes or until the chicken is no longer pink in the center and the juices run clear.
5. For the pina colada dip: In a small bowl, thoroughly together mix pineapple, sour cream, and pina colada nonalcoholic drink mixer. Serve with the chicken.
6. Per serving: 16 SmartPoints; 11 PointsPlus; 10 POINTS (old)

Nutritional Information

Serving Size: 1 (196 g)
Servings Per Recipe: 4

Amount Per Serving
Calories 301 Calories from Fat 76
% Daily Value
Total Fat 8g 12%
Saturated Fat 5g 23%
Cholesterol 75mg 24%
Sodium 710mg 29%
Total Carbohydrate 27g 9%
Dietary Fiber 2g 6%
Sugars 11g 43%
Protein 28g 56%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.

Parmesan Chicken with Mushroom Wine Sauce

Ingredients 

2 tbsp flour
2 tbsp parmesan cheese, grated
1⁄2 tsp salt, divided
1⁄4 tsp pepper
16 oz chicken breast
1 tbsp olive oil, divided
2 cup onion, diced
2 garlic cloves, minced
2 cup mushrooms, sliced
1⁄2 tsp basil
2 tbsp dry white wine
2 tbsp water



Directions

Prep 15 min Cook 20 min Ready 35 min

1. On a sheet of wax paper or paper plate, combine flour, parmesan cheese, and 1/4 tsp each salt and pepper.
2. Dredge chicken in flour mixture, coating both sides, and reserve any remaining flour mixture.
3. In a 10 inch skillet, heat 1 1/2 tsps oil over medium-high heat; add onions and garlic and saute until onions are softened.
4. Add mushrooms, basil, and remaining 1/4 tsp salt and saute until mushrooms are tender, about 5 minutes.
5. Transfer mixture to plate and set aside.
6. In the same skillet, heat remaining 1 1/2 tsp oil; add chicken and cook, turning once, until lightly browned, 1 to 2 minutes on each side.
7. Stir in reserved flour mixture; gradually add wine and water and continuing to stir, bring mixture to a boil.
8. Return mushroom mixture to the pan and cook until heated through.
9. Per serving: 8 SmartPoints; 7 PointsPlus; 7 POINTS (old)

Nutritional Information

Serving Size: 1 (255 g)
Servings Per Recipe: 4

Amount Per Serving
Calories 298 Calories from Fat 133
% Daily Value
Total Fat 15g 22%
Saturated Fat 4g 19%
Cholesterol 75mg 24%
Sodium 406mg 16%
Total Carbohydrate 13g 4%
Dietary Fiber 2g 7%
Sugars 4g 16%
Protein 27g 54%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.

Crock Pot Sweet & Sour Chicken

Ingredients 

1 lb boneless, skinless chicken breast
5 oz sweet and sour sauce
1⁄4 tsp garlic powder
1⁄4 tsp onion powder
8 oz pineapple chunks, drained (reserve 1/4 cup juice)
1 tbsp brown sugar
16 oz frozen stir fry vegetables

Directions

Prep 10 min Cook 420 min Ready 430 min

1. Cut chicken breast into bite sized pieces.
2. Spray crock pot with cooking spray.
3. Add chicken, garlic powder and onion powder; stir.
4. Stir in sweet and sour sauce, pineapple chunks, brown sugar and reserved 1/4 cup pineapple juice.
5. Cover and cook on Low for 6-7 hours.
6. During the last 30 minutes of cooking, add frozen vegetables and increase heat to High.
7. Per serving: 7 SmartPoints; 6 PointsPlus; 5 POINTS (old)

Nutritional Information

Serving Size: 1 (209 g)
Servings Per Recipe: 4

Amount Per Serving
Calories 206 Calories from Fat 28
% Daily Value
Total Fat 3g 4%
Saturated Fat 1g 3%
Cholesterol 73mg 24%
Sodium 256mg 10%
Total Carbohydrate 19g 6%
Dietary Fiber 1g 2%
Sugars 15g 61%
Protein 25g 50%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.

Pudding Jello Fruit Fluff

Ingredients 

16 oz fat-free whipped topping, thawed
1 package (1 ounce) fat-free sugar-free instant vanilla pudding mix
1 package (1/3 ounce) sugar-free raspberry gelatin mix
1 can (20 ounce) no sugar added pineapple
1 can (16 ounce) no sugar added fruit cocktail
1 can (16 ounce) no sugar added mandarin orange

Directions

Prep 10 min Cook 0 min Ready 10 min

1. Drain pineapple, fruit cocktail, and mandarin oranges.
2. Mix gelatin and pudding mixes into thawed whipped topping.
3. Gently fold drained fruit into whipped topping mixture. Chill until ready to serve
4. Per serving: 11 SmartPoints; 5 PointsPlus; 4 POINTS (old)

Nutritional Information

Serving Size: 1 (147 g)
Servings Per Recipe: 8

Amount Per Serving
Calories 102 Calories from Fat 2
% Daily Value
Total Fat 0g
Saturated Fat 0g
Cholesterol 0mg
Sodium 5mg
Total Carbohydrate 26g 8%
Dietary Fiber 3g 10%
Sugars 22g 86%
Protein 1g 2%

• Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
• Nutrient information may not be available for all ingredients. Amount is based on available nutrient data. Use this data as a guide only.