I used to suffer from really bad allergies. I had a love/hate relationship with Benadryl. It was the only medication that was most helpful, but I was always so tired and sluggish. I really wish that I had discovered this blend years ago— I no longer have to stock up on allergy medications! When I use this blend, it usually takes up to 10 minutes before I stop sneezing.. and that refreshing scent is a bonus!
I add 2 drops Lemon + 2 drops Peppermint + 2 drops Lavender to my diffuser.
If you are not used to these scents, I would recommend starting with 1 drop of each oil.
You can also make this into a roller to carry with you!
In a 10 ml glass roller bottle, add 15 drops Lemon + 15 drops Peppermint + 15 drops of Lavender. Fill the rest of your roller with your favorite carrier oil.
Roll on the back of your neck, behind your ears, down your glands, and back of your wrists as often as you need to.
We wanted to try something different in the air fryer. We thought about how we had two big containers of Prego sauce opened. So we decided to try making our own Parmesan Chicken! I found a Chicken Parmigiana recipe on the Weight Watchers app that was 4SP. I didn’t have all the ingredients so I kind of just made my own recipe. My boyfriend loved it, so I decided to share it all with you!
I am on the WW Blue Program and when I entered in my recipe, it came out to 4SP a serving. Wahoo!
Of course, feel free to experiment with your own ingredients.
My ingredients: 4 servings
2 chicken breasts, cut in half to make a total of 4 cutlets – I sliced off all the of the fat (0SP)
6 tablespoons of Kikkoman Panko breadcrumbs (2SP)
2-1/2 tablespoons of Italian seasoning (0SP)
3 tablespoons of Grated Parmesan & Romano – I used Safeway Select brand (2SP)
8 tablespoons of Prego Traditional Lower Sodium Italian Sauce (3SP)
8 tablespoons of Natural Mozzarella Cheese, shredded – I used Lucerne brand from Safeway or Albertson’s (10SP)
Oil Spray – I used Chosen Foods Avocado Oil Spray from Costco (0SP)
First, slice each chicken breast in half- length-wise to give yourself a total of 4 cutlets.
Combine bread crumbs, Italian seasoning, grated Parmesan & Romano cheese in a bowl.
Lightly spray a side of a cutlet and dip it into the breadcrumb mix. Repeat on the other side. Do this for each cutlet.
Heat your air fryer at 360°F. Place your cutlets into your basket- make sure you don’t stack them.
Spray the top of the cutlets with oil and cook them for 18 minutes. Flip the breasts over half way.
When it has been 18 minutes, be sure that the internet temperature is 165°F.
Top each cutlet with 2 tablespoons of Prego Italian sauce and 2 tablespoons of Mozzarella cheese. Cook for an additional 3-4 minutes to melt the cheese.
We paired these with a steamed broccoli (0SP) – absolutely delicious and filling!
My friend and I made plans for a girls night in. We wanted to watch movies and eat junk food, but I wanted to make something as healthy as I could. I found this Layered Mexican Bean Dip on the WW app, but I didn’t follow it exactly– I wanted to use the ingredients we already had.
But if you follow the WW recipe, it serves 16 and is 4SP per serving on Blue.
Fat free refried beans (16 oz can)
Sharp cheddar cheese, 1/2 cup
Avocados (3 medium)
Table salt, 1/4 tsp
Lemon juice, 1 tsp
Reduced fat sour cream, 1 cup
Taco seasoning mix
Fresh tomatoes, chopped
Scallions, uncooked & sliced
Black olives, sliced (use 3/4 of 1 can)
Spread your refried beans evenly in your 9×13 inch pan (or you can use a medium sized bowl). We used only one can, but it was requested by my boyfriend that I add another can next time.
Next step is to combine the avocados, lemon juice, and salt in a bowl. You’ll want to smash & mix the avocados, lemon juice and salt as well as you can. Then spread it on top of the refried beans. After spreading the avocado mix on top of the refried beans, spread the sour cream on top and then sprinkle the taco seasoning (or fajita seasoning).
Next, add your tomatoes. The WW recipe calls for 1 small tomato, but I used 4 or 5. Add your scallions (I used a pair of kitchen scissors to chop them), then add your black olives. I didn’t use the whole can of black olives, only 3/4 of the can. Add the cilantro then your cheese! And that’s it!