These Pumpkin Zucchini Muffins combine the flavors of zucchini bread with pumpkin for a fun fall twist! My family loved these muffins, especially my two year old. If you’re looking for a way to add veggies to a little one’s diet (or a picky adult…no judgement here) without them noticing, these muffins can help! The canned pumpkin puree and pumpkin pie spice blend give these muffins rich autumn flavor and also make them smell amazing while baking. Plus, they’re a perfect recipe for early fall if you’re trying to use up zucchini from your garden but you’re ready for pumpkin spice season to begin. These Pumpkin Zucchini Muffins make a great snack or breakfast, and each one is just 113 calories, or 4 WW SmartPoints on the Green, Blue and Purple plans.
This Italian Sausage Stuffed Zucchini is savory, satisfying, and family-friendly! It’s also healthy and a great way to make vegetables taste delicious. I really love this dish when I’m craving saucy, cheesy, meaty Italian food. It’s not...
This Maple Dijon Chicken and Squash Skillet is full of fall flavors and comes together in just one pan! Juicy chicken breasts, hearty butternut squash, aromatic garlic, and fresh spinach are sautéed together in a tasty sauce...
My husband and I loved this Sweet and Spicy Roasted Cauliflower so much that I made it twice in one week! The sauce on this is a little sweet, a little spicy, a little savory, and full...
These Garlic Parmesan Flank Steak Pinwheels are fresh, flavorful comfort food your whole family will ask for again and again. Butterflied flank steak is pounded thin, seasoned, and wrapped around sautéed garlic, Parmesan and Mozzarella cheeses, lemon...
This simple, 5-ingredient Caprese Salad is one of my go-to recipes for summer. It’s delicious any time of year of course, but fresh basil and tomatoes are just the best in the summer. Caprese salad makes a...
