Baked Garlic Parmesan Fries

These Baked Garlic Parmesan Fries are crispy, flavorful, and guilt-free. They make a delicious side dish or snack that's perfect for satisfying your cravings without breaking your diet. Plus, with only 5 Weight Watchers Smart Points, you can enjoy them without any guilt!

Ingredients:

• 4 medium potatoes, scrubbed and cut into fries
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh parsley, chopped for garnish

Instructions:

Preheat oven to 425F 220C

In a large bowl, toss potato fries with olive oil, minced garlic, Parmesan cheese, paprika, salt, and black pepper until evenly coated

Spread the fries out in a single layer on a baking sheet lined with parchment paper

Bake for 25-30 minutes, flipping halfway through, until fries are crispy and golden brown

Sprinkle with chopped parsley before serving

Ari Dosa / Neeru Dosa

Ari Dosa, which is sometimes called Neeru Dosa, is a popular South Indian treat that is very light and soft. You only need a few simple things to make these rice crepes, which are great for a quick and easy breakfast or snack.

Ingredients:

• 1 cup rice flour
• 1/4 cup grated coconut
• Salt to taste
• Water as needed

Instructions:

In a mixing bowl, combine the rice flour and grated coconut

Add salt to taste and gradually add water while stirring to form a smooth, thin batter

The batter should be of pouring consistency, similar to buttermilk

Heat a non-stick skillet or dosa pan over medium heat and lightly grease it with oil

Once the skillet is hot, pour a ladleful of the batter onto the center of the pan

Quickly spread it in a circular motion to form a thin, even dosa

Cover the dosa with a lid and cook for about 2 minutes or until the edges start to lift and the surface looks cooked

Carefully remove the dosa from the skillet using a spatula

It should be soft and translucent

Repeat the process with the remaining batter, greasing the skillet lightly before making each dosa

Serve the Ari Dosa or Neeru Dosa hot with your favorite chutney or curry

Slow Cooker Queso Chicken Dip

A deliciously creamy and cheesy chicken dip cooked in the slow cooker with a blend of spices, black beans, corn, and diced tomatoes with green chilies.

Ingredients:

• 1 lb chicken breasts, boneless and skinless
• 1 10 oz can diced tomatoes with green chilies, drained
• 1 15 oz can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 8 oz package cream cheese, cubed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• Salt and pepper to taste
• Fresh cilantro, chopped for garnish
• Tortilla chips for serving

Instructions:

Place chicken breasts in the bottom of a slow cooker

Top chicken with diced tomatoes, black beans, and corn

Sprinkle chili powder, garlic powder, salt, and pepper over the ingredients in the slow cooker

Add cubed cream cheese on top

Cover and cook on low for 6-8 hours or on high for 3-4 hours, until chicken is cooked through and tender

Once chicken is cooked, shred it using two forks and mix it back into the queso dip

Add shredded cheddar and Monterey Jack cheeses to the slow cooker, stirring until melted and well combined

Serve hot, garnished with chopped cilantro, alongside tortilla chips for dipping

Pull Apart Peanut Butter Muffins

These pull-apart peanut butter muffins are a delightful treat that combines the rich flavor of peanut butter with the sweetness of chocolate chips and the crunch of chopped peanuts. Perfect for peanut butter lovers!

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, melted
• 1 cup creamy peanut butter
• 2 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 1/2 cup mini chocolate chips
• 1/4 cup chopped peanuts
• Cooking spray or muffin liners

Instructions:

Preheat your oven to 350F 175C and grease a muffin tin with cooking spray or line it with muffin liners

In a large mixing bowl, combine the all-purpose flour, granulated sugar, brown sugar, baking powder, and salt

In a separate microwave-safe bowl, melt the unsalted butter and stir in the creamy peanut butter until smooth

Add the melted peanut butter mixture to the dry ingredients and mix until well combined

In another bowl, whisk together the eggs, whole milk, and vanilla extract

Pour the wet ingredients into the peanut butter mixture and stir until the batter is smooth

Fold in the mini chocolate chips and chopped peanuts

Scoop spoonfuls of the batter into each muffin cup, filling them about 2/3 full

Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a muffin comes out clean

Remove the muffins from the oven and let them cool in the tin for a few minutes before transferring them to a wire rack to cool completely

Serve and enjoy these delicious pull-apart peanut butter muffins!

Gluten-Free Chocolate Pie with Coconut Crust

Enjoy this rich chocolate pie that is gluten-free and has a tasty coconut crust. Rich chocolate and tropical coconut flavors go well together in this delicious dessert that can be served at any time.

Ingredients:

• 1 cup shredded coconut
• 1/4 cup coconut oil, melted
• 1/4 cup cocoa powder
• 1/4 cup honey or maple syrup
• 2 cups coconut cream
• 1 cup dairy-free chocolate chips
• 1 teaspoon vanilla extract

Instructions:

Warm the oven up to 175F 350C

Shred the coconut, melt the coconut oil, add the cocoa powder, and mix in the honey or maple syrup until everything is well mixed

Fill a pie dish with the dough and press it into the bottom and up the sides to make the crust

For 10 to 12 minutes, or until just barely golden, bake the crust

Take it out of the oven and let it cool down all the way

Put coconut cream in a saucepan and heat it over medium-low heat until it starts to simmer

Once it's cool, add the chocolate chips and stir them in until they melt and become smooth

Put vanilla extract in the mix

Put the chocolate mix into the coconut crust that has been left to cool

Put the pie in the fridge for at least four hours, or until it's set

Enjoy! Serve cold

5 Ingredient Creamy Italian Chicken

This 5 Ingredient Creamy Italian Chicken is a simple yet flavorful dish perfect for busy days. The slow cooker does all the work, leaving you with tender chicken in a creamy and savory sauce.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 packet Italian seasoning mix
• 1 can cream of chicken soup
• 1/2 cup chicken broth
• 1/2 cup grated Parmesan cheese

Instructions:

Place chicken breasts in the slow cooker

Sprinkle Italian seasoning mix over the chicken

In a bowl, mix together cream of chicken soup, chicken broth, and Parmesan cheese

Pour the mixture over the chicken

Cover and cook on low for 6-8 hours or on high for 3-4 hours until chicken is cooked through and tender

Serve hot over pasta or rice

Strawberry White Hot Chocolate

Indulge in the creamy sweetness of this vegan strawberry white hot chocolate. Made with almond milk, vegan white chocolate, and fresh strawberries, it's a delightful twist on a classic drink.

Ingredients:

• 2 cups almond milk
• 1/2 cup chopped strawberries
• 1/2 cup vegan white chocolate chips
• 1 tablespoon maple syrup
• 1/2 teaspoon vanilla extract

Instructions:

In a saucepan, heat almond milk over medium heat until hot but not boiling

Add chopped strawberries and let them simmer for 5 minutes, stirring occasionally

Reduce heat to low and add vegan white chocolate chips, maple syrup, and vanilla extract

Whisk until the white chocolate chips are completely melted and the mixture is smooth and creamy

Remove from heat and pour into mugs

Garnish with additional chopped strawberries if desired

Serve hot and enjoy!

Cucumber Dill Rotisserie Chicken Salad

With its cool and healthy cucumber dill rotisserie chicken salad, this dish is great for a quick and filling meal. This tasty salad gets extra creamy and tangy from the Greek yogurt dressing.

Ingredients:

• 2 cups diced rotisserie chicken
• 1 cup diced cucumber
• 1/2 cup Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh lettuce leaves for serving

Instructions:

Diced rotisserie chicken and diced cucumber should be mixed together in a bowl

Get a different bowl and mix the dressing together

Add the Greek yogurt, fresh dill, lemon juice, garlic powder, salt, and pepper

Add the dressing to the chicken and cucumber mix and toss it around until it's well covered

Put the salad in the fridge for at least 30 minutes to let the flavors mix

Place on fresh lettuce leaves and top with extra dill if you like

Watermelon-Strawberry Smoothie

This Watermelon-Strawberry Smoothie is a delightful blend of juicy watermelon, sweet strawberries, creamy Greek yogurt, and a touch of honey. It's the perfect way to cool down on a hot day or enjoy a nutritious and refreshing snack.

Ingredients:

• 2 cups of diced watermelon
• 1 cup of fresh strawberries
• 1/2 cup of Greek yogurt
• 1/2 cup of coconut water
• 1 tablespoon of honey
• Ice cubes optional

Instructions:

Clean the strawberries by removing the shells

Make little cubes out of the watermelon

In a blender, mix the honey, Greek yogurt, watermelon, and strawberries

For extra chill, you can add a few ice cubes if you want to

Mix until it's creamy and smooth

If you think it's too sweet, add more honey to taste

Pour into glasses and serve right away

Have fun drinking your cool Watermelon-Strawberry Smoothie!

Healthy Vegan Peanut Butter Cups

Enjoy these homemade vegan peanut butter cups without feeling bad about it. They're made with healthy ingredients without sacrificing taste and are rich, creamy, and very satisfying.

Ingredients:

• 1 cup dairy-free chocolate chips
• 1/2 cup natural peanut butter
• 2 tablespoons coconut oil
• 2 tablespoons maple syrup
• 1/4 teaspoon vanilla extract
• Pinch of salt

Instructions:

Line a mini muffin tin with paper liners

In a microwave-safe bowl, melt the chocolate chips and 1 tablespoon of coconut oil in 30-second intervals, stirring until smooth

Pour a small amount of melted chocolate into each muffin liner, just enough to cover the bottom

Place in the freezer for 10 minutes to set

In another bowl, mix peanut butter, maple syrup, vanilla extract, remaining coconut oil, and salt until well combined

Remove the muffin tin from the freezer and spoon the peanut butter mixture on top of the hardened chocolate, dividing evenly among the cups

Press down gently to even out the peanut butter layer

Pour the remaining melted chocolate over the peanut butter layer, covering completely

Return the muffin tin to the freezer and let it set for another 20-30 minutes

Once set, remove the peanut butter cups from the muffin tin and store in an airtight container in the refrigerator

Enjoy your delicious and healthy vegan peanut butter cups!