Tasty Pancakes

Serving: 4

Difficulty: 1

Preparation Time: 12 minutes

Cooking Time: 3 minutes


  • 2 eggs
  • 1 tsps. stevia
  • 4 oz. cream cheese
  • ½ tsps. cinnamon powder
  • Cooking spray


1. Add the eggs, cream cheese, stevia, and cinnamon to a blender and process until smooth.

2. Spray a skillet and heat it over a medium-high flame. Pour in 1/4 of the batter, distribute evenly, bake for 2 minutes, turn, and bake for 1 minute more.

3. Do the same with the remaining batter before transferring to a plate.

4. Serve right away.


Calories: 344 kcal; Protein: 16.7 g; Fat: 23 g; Carbs: 3.7 g.

Bacon Frittata with Asparagus

Serving: 4

Difficulty: 2

Preparation Time: 20 minutes

Cooking Time: 20 minutes


  • 4 bacon slices
  • Sea salt
  • Black pepper
  • 8 eggs
  • Bunch asparagus


1. Preheat a frying pan, add the bacon crumbles, swirl, and cook for 5 minutes.

2. Stir in the cleaned and sliced asparagus, salt, and pepper; simmer for an additional 5 minutes.

3. Add the eggs, spread them out in the pan, and bake for 20 minutes at 350°F.

4. Split and put on plates.


Calories: 251 kcal; Protein: 7 g; Fat: 6 g; Carbs: 16 g.

Spaghetti Squash Casserole

Serving: 4

Difficulty: 4

Preparation Time: 20-25 minutes

Cooking Time: 100-120 minutes


  • 4 pounds’ spaghetti squash
  • 8 oz. part-skim ricotta
  • 8 oz. reduced-fat mozzarella cheese
  • 2 tbsps. eggbeaters
  • 2 tbsps. parmesan cheese
  • 2 cups of tomatoes
  • ¼ tsps. garlic powder
  • ⅛ tsps. salt
  • ⅛ tsps. pepper
  • 2 tsps. olive oil
  • 6 oz. seasoned ground turkey


1. Set the oven to 400 F.

2. Prick the squash with a fork or metal skewer, then roast for an hour, or until it feels tender to the touch. After that, remove it and let it cool on the counter.

3. When the squash has cooled, split it in half, remove the seeds, and toss the flesh.

4. Scoop the remaining squash out with a fork or spoon and place it in a bowl.

5. Calculate 4 cups of spaghetti squash, then refrigerate the remaining 2 cups.

6. Place a skillet over medium heat and add oil.

7. Sauté the 4 cups of squash until it starts to turn brown, about a few minutes. Then, if wanted, add garlic powder, salt, and pepper.

8. Combine 4 ounces or 1 cup of mozzarella cheese with ricotta cheese, grated parmesan, eggbeaters, and salt and pepper.

9. Set the oven to 375 degrees.

10. Distribute equally 1 cup of the diced tomatoes over the bottom of a casserole dish.

11. Include squash.

12. Place the ricotta cheese mixture on top of the squash.

13. After that, sprinkle cooked ground turkey over the ricotta cheese mixture.

14. Cover the meat with 1 cup of diced tomatoes. 35 minutes of baking.

16. Cover the top with the remaining mozzarella cheese and bake for an additional 25 minutes, or until the cheese is melted and starting to turn golden.

17. Let sit for around 10 minutes before serving.


Calories: 593 kcal; Protein: 39.6 g; Fat: 25.7 g; Carbs: 54.6 g.

Tuna Cobbler

Serving: 4

Difficulty: 2

Preparation Time: 15 minutes

Cooking Time: 25 minutes


  • 2 oz. hot peppers
  • 10 oz. canned tuna
  • 1 tsps. lemon juice
  • ⅓ cup cold water
  • 1 ½ cups of mixed vegetables, frozen
  • 10 ¾ oz. cream of chicken
  • 1 tbsps. sweet pickle relish
  • Paprika


1. Set the Air Fryer to 375°F for heating.

2. Lightly coat a circular dish with cooking spray.

3. In a saucepan, combine the tuna, chopped hot peppers, relish, milk, cream, and frozen veggies. 8 minutes of cooking at medium heat.

4. Spoon the mixture into the casserole.

5. To form a soft dough, combine the biscuit ingredients with cold water. After beating for 30 seconds, add the mixture to the casserole one spoonful at a time.

6. Use paprika to season.

7. Fry for 25 minutes in the air fryer.


Calories: 320 kcal; Protein: 20 g; Fat: 10 g; Carbs: 30 g.