Author: Sarah Hansen

Preheat oven to 350 degrees F. Line a 9×9- inch baking dish with parchment paper; set aside.

Add vanilla extract, eggs, applesauce and yogurt; mix until well combined. Fold in chocolate chips. Press batter into prepared pan.

Bake for 25-30 minutes, or until golden brown. Let cool, remove from pan using parchment paper and cut into bars.

Preheat oven to 350 degrees F.

Spray a muffin tin with nonstick cooking spray and divide bacon, chives and cheddar cheese evenly between the muffin cups.

Pour 1/4 cup egg whites into each muffin cup.

Season with salt and pepper, to taste.

Bake for 20-25 minutes, or until lightly golden brown on top.

Place all ingredients into a bowl or glass container and mix until combined.

Cover with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight.

Combine Chex, Special K, almonds and coconut in a large mixing bowl.

Add honey, Truvia and butter to a saucepan over medium high heat.

Bring to a boil and let boil for two minutes, stirring occasionally.

Remove from heat and whisk in protein powder and vanilla extract.

Pour over cereal mixture and toss to coat.

Spread on wax paper to set up and store in an airtight container at room temperature.

Heat sesame oil in a large skillet over medium heat.

Add cauliflower and frozen vegetables and cook for 5 minutes or until heated through.

Push vegetables over to one side of the pan and pour eggs on the other side. Gently stir eggs until fully cooked then mix in with the vegetables.

Add soy sauce and green onion and mix until combined.

Heat olive oil in a large skillet over medium- high heat.

In a large mixing bowl, combine all remaining ingredients.

Divide mixture into 6 equal pieces. Form meat into square patties, approximately 1⁄2 inch in thickness.

Cook patties in skillet, flipping once, until cooked through and the internal temperature reaches 165 degrees F.

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray or line with parchment paper.

Toss carrots in oil, season with salt and pepper and spread in an even layer on prepared pan. Bake for 25- 30 minutes, or until fork tender.

Remove from heat and pour glaze over carrots; toss to coat. Garnish with parsley before serving.

Preheat oven to 400 degrees F.

In a large mixing bowl, combine garlic, cheese, crab meat, green onion, Worcestershire sauce and soy sauce.

Place one teaspoon of crab mixture in the center of each wonton wrapper. Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper. Bring all the corners of the wonton together in the center and pinch the center and sides together.

Bake for 10-12 minutes, or until tops are golden brown.

Heat olive oil in a large skillet. Add onion and garlic and sauté for 4-5 minutes, or until onion is tender. Add parsley and cook an additional 2-3 minutes then remove skillet from heat and set aside.

Add beef broth into the same skillet and bring to a boil, then reduce heat to medium-low and place meatballs in the skillet. Cover and cook for 20 minutes, or until meatballs are cooked through.

Use a slotted spoon to remove meatballs from the skillet and set aside on a serving dish. Add softened cream cheese to the skillet and whisk into broth until smooth. Add meatballs back to the skillet and let simmer until sauce has thickened.

Preheat oven to 425 degrees F. Spray a large baking sheet with nonstick cooking spray; set aside.

Bake for 15 minutes, remove from the oven and top with shredded mozzarella.

Return to the oven and broil on high for an additional 3-4 minutes, or until cheese is melted and begins to turn golden brown.