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Autumn Sheet Pan Veggies
How to Make Autumn Sheet Pan Veggies

Why settle for just one veggie as your side dish? With these autumn sheet-pan veggies, you’ll get butternut squash, Brussels sprouts, red onion, plus Honeycrisp apples and a whole lot of flavor! And it’s so easy to make—just toss your veggies with zero calorie Splenda® Monk Fruit Sweetener, oil, and spices, arrange them on a baking sheet, and bake! Serve with Thanksgiving dinner or any dinner of the week.

15 min prep time

45 min cook time

8servings

1 cup

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Step-By-Step Instructions:

Preheat oven to 400°F and line a rimmed baking sheet with parchment paper or aluminum foil.

In a large bowl, toss butternut squash, Brussels sprouts, onion, Splenda Monk Fruit Sweetener, olive oil, cinnamon and nutmeg together until coated.

Arrange vegetables in a single layer on prepared baking sheet. Bake until vegetables are crisp-tender, about 15 minutes. Remove from oven.

Add apples, and flip vegetables over. Continue to bake until vegetables are tender and light golden brown, about 10-15 minutes. Top with pecans and parsley. Serve and enjoy.

Veggie Rich
Low Carb
Vegetarian
Vegan
Sides
Gluten-Free

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Nutrition facts

8 Servings

Serving Size

1 cup

Amount per serving

Calories

90

% Daily value*

Total Fat
4g

5%

Saturated Fat
0g

0%

Trans Fats
0g

Cholesterol
0mg

0%

Sodium
10mg

<1%

Total Carbohydrate
13g

5%

Dietary Fiber
3g

11%

Total Sugars
4g

Added Sugars
0g

0%

Protein
3g

Potassium
451mg
10%

Ingredients

butternut squash (peeled, seeded and cut into ¾-inch cubes)

1 lbs

454 ml

brussels sprouts (halved)

1 lbs

454 ml

red onion (cut into ½-inch slices)

1 small

1 small

Splenda® Monk Fruit Granulated Sweetener

1/4 cup

59 ml

olive oil

1 tbsp

15 ml

ground cinnamon

1/4 tsp

1 g

ground nutmeg

1/4 tsp

1 g

Honeycrisp apple (seeded and cut into 1-inch pieces)

1

1

pecans (chopped)

1/4 cup

59 ml

fresh parsley (chopped)

1 tbsp

15 ml
April 2, 2025
Slow Cooker Sweet and Spicy Turkey Meatballs
How to Make Slow Cooker Sweet and Spicy Turkey Meatballs

Stumped on what appetizer to serve at your next party? Look no further because these slow cooker sweet and spicy turkey meatballs will be all the rage! The “sweet” comes from zero-calorie Splenda® Stevia Sweetener and the “spicy” comes from Sriracha sauce. Like ground beef, ground turkey is high in protein, but much lower in fat, so you can enjoy the deliciousness of these turkey meatballs with fewer calories.

15 min prep time

4 hr 35 min cook time

5servings

4 meatballs

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Step-By-Step Instructions:

Preheat oven to 425 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, mix turkey, bread crumbs, egg, 3 green onions, and garlic together until just combined. Portion turkey mixture into 1-inch meatballs. Place in an even layer on prepared baking sheets.

Bake, flipping meatballs halfway through, until golden brown and fully cooked and the internal temperature reaches 165 degrees F, about 15–20 minutes.

Mix marmalade, sweetener, Sriracha, lime juice, and soy sauce together in a small slow cooker until combined. Add meatballs and toss to coat. Cover and cook on high for 2 hours, or on low for 4 hours until flavors develop. Top with remaining green onions and sesame seeds. Serve and enjoy.

Slow Cooker
Main Dish
Holidays & Entertaining
Dinner

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Nutrition facts

5 Servings

Serving Size

4 meatballs

Amount per serving

Calories

240

% Daily value*

Total Fat
8g

10%

Saturated Fat
2.4g

12%

Trans Fats
0.1g

Cholesterol
105mg

35%

Sodium
350mg

15%

Total Carbohydrate
18g

7%

Dietary Fiber
1g

4%

Total Sugars
4g

Added Sugars
0g

0%

Protein
21g

Potassium
440mg
9%

Ingredients

lean ground turkey

1 lbs

454 ml

bread crumbs

1/4 cup

59 ml

eggs

1 large

1 large

green onion (scallion) (chopped, divided)

5

5

garlic (minced)

3 clove

3 clove

no-sugar-added orange marmalade

12 oz

340 ml

Splenda® Stevia Sweetener

1/4 cup

59 ml

sriracha

2 tbsp

30 ml

lime (juiced)

1/2

1/2

lower sodium soy sauce

1 tbsp

15 ml

sesame seeds (for garnish)

1 tsp

5 g
April 2, 2025
Sheet Pan Teriyaki Salmon and Vegetables
How to Make Sheet Pan Teriyaki Salmon and Vegetables

Wish to get an entire dinner for four on one sheet pan in less than one hour? Your wish has been granted with this sheet pan teriyaki salmon and vegetables! What’s even more amazing is all the nutrition you will get out of this meal. Salmon is an excellent source of heart-healthy omega 3s and the vegetables are full of fiber, vitamin C, and other nutrients. The sweet flavor of the teriyaki sauce comes from zero-calorie Splenda® Stevia Sweetener!

15 min prep time

50 min cook time

4servings

1 salmon fillet and 1 cup vegetables

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Step-By-Step Instructions:

To make the teriyaki sauce:
Heat 1 tsp. sesame oil in a small saucepan over medium heat. Add garlic and ginger and cook, stirring frequently until fragrant, about 30 seconds. Stir in water, soy sauce, sweetener, and vinegar and bring to a boil over medium-high heat. Boil, stirring occasionally until reduced by half, about 8–10 minutes. Stir in sesame seeds and arrowroot and cook until thick, about 1–3 minutes. Remove from heat.

To assemble:
Preheat oven to 400 degrees F and line a rimmed baking sheet with parchment paper. In a large bowl, toss broccoli, peppers, carrots, and 2 tsp. sesame oil together until well coated. Arrange vegetables in a single layer on prepared baking sheet. Bake for 15 minutes.

Arrange salmon fillets in a single layer on prepared baking sheet. Brush 1 tablespoon of teriyaki sauce over each salmon fillet. Continue to bake until salmon reaches desired doneness and vegetables are tender, about 8–10 minutes. Drizzle remaining teriyaki over vegetables. Top with green onions and serve.

Veggie Rich
Low Carb
Seafood
Asian
Main Dish
Dinner
Quick & Easy

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Nutrition facts

4 Servings

Serving Size

1 salmon fillet and 1 cup vegetables

Amount per serving

Calories

270

% Daily value*

Total Fat
13g

17%

Saturated Fat
2.4g

12%

Trans Fats
0g

Cholesterol
60mg

20%

Sodium
530mg

23%

Total Carbohydrate
12g

4%

Dietary Fiber
3g

11%

Total Sugars
5g

Added Sugars
0g

0%

Protein
25g

Potassium
1130mg
24%

Ingredients

sesame oil (divided use)

3 tsp

15 g

garlic (finely grated, for the sauce)

2 clove

2 clove

Knob Ginger (finely grated, for the sauce)

1 (1/4-inch)

1 (1/4-inch)

water (for the sauce)

1/2 cup

118 ml

lower sodium soy sauce (for the sauce)

3 tbsp

44 ml

Splenda® Stevia Sweetener (for the sauce)

1/4 cup

59 ml

rice wine vinegar (for the sauce)

1 tbsp

15 ml

sesame seeds (for the sauce)

1 tsp

5 g

arrowroot powder (for the sauce)

1/4 tsp

1 g

broccoli (cut into 1-inch florets)

1/2 head

1/2 head

red bell pepper (seeded and sliced)

1 small

1 small

yellow bell pepper (seeded and sliced)

1 small

1 small

carrots (cut on the bias into 1-inch pieces)

2 med

2 med

green onion (scallion) (thinly sliced)

2 stalks

2 stalks

salmon filets (4 oz. each)

4 whole

4 whole
April 2, 2025
Gluten-Free Mini Eggnog Cupcakes
How to Make Gluten-Free Mini Eggnog Cupcakes

Ring in the holiday season with these light and sweet mini eggnog cupcakes! While “mini” is in the name, the flavor of these cupcakes is big. Eggnog, cinnamon, nutmeg, and zero-calorie Splenda® Stevia Sweetener will make your tastebuds merry and they’re only 80 calories! If you can’t get a hold of eggnog, any milk may be used—they will still have plenty of eggnog flavor from the eggs and spices.

15 min prep time

35 min cook time

32servings

1 cupcake

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Step-By-Step Instructions:

Preheat oven to 375 degrees F. Prepare a mini muffin tin by spraying with nonstick cooking spray.

In a bowl, whisk eggs for one minute until well-beaten. Whisk in Splenda Stevia Sweetener, 1/2 cup eggnog, Greek yogurt, and vanilla until smooth and creamy. Sprinkle in almond flour, baking powder, and spices. Stir until fully combined. Mixture will be thick.

Scoop batter into mini-muffin tins, filling each ¾ full. Bake for 10–12 minutes, until cooked through. Remove and let cool completely.

Meanwhile, prepare topping by beating cream cheese with Splenda Stevia Liquid Sweetener and tbsp eggnog until cream cheese is completely smooth, with no lumps. Fold in whipped topping gently. Refrigerate until cupcakes are ready to be topped.

When cupcakes are cooled, pipe about a tablespoon of topping and sprinkle a little nutmeg or cinnamon onto each. Serve immediately.

Low Carb
Holidays & Entertaining
Gluten-Free
Dessert

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Nutrition facts

32 Servings

Serving Size

1 cupcake

Amount per serving

Calories

80

% Daily value*

Total Fat
6g

8%

Saturated Fat
1.2g

6%

Trans Fats
0g

Cholesterol
20mg

7%

Sodium
45mg

2%

Total Carbohydrate
3g

1%

Dietary Fiber
1g

4%

Total Sugars
1g

Added Sugars
0g

0%

Protein
3g

Potassium
85mg
2%

Ingredients

eggs (for the cupcake)

3 large

3 large

Splenda® Stevia Sweetener (for the cupcake)

5 tbsp

74 ml

eggnog (divided use)

1/2 cup & 1 tbsp

1/2 cup & 1 tbsp

Plain Nonfat Greek yogurt (for the cupcake)

1/3 cup

79 ml

pure vanilla extract (for the cupcake)

1 tsp

5 g

superfine almond flour (for the cupcake)

2 1/2 cup

592 ml

baking powder (for the cupcake)

2 tsp

10 g

ground cinnamon (for the cupcake)

1/2 tsp

2 g

ground nutmeg (for the cupcake)

1/2 tsp

2 g

light cream cheese (softened, for the topping)

2 oz

57 ml

Splenda® Stevia Liquid Sweetener (for the topping)

2 squeezes

2 squeezes

sugar-free whipped cream (for the topping)

1 cup

237 ml
April 2, 2025
Pumpkin Pie Overnight Oats
How to Make Pumpkin Pie Overnight Oats

When it’s pumpkin season, you have to make the most of it, so start with breakfast! These pumpkin pie overnight oats are both full of flavor and packed with fiber and protein. Plus, pumpkin contains a variety of nutrients, including vitamins A, B, and C. There are no added sugars because these oats are sweetened with zero-calorie Splenda® Monk Fruit Sweetener. Simply combine the ingredients in a jar, cover, and refrigerate overnight. When you wake up, breakfast is ready!

8 hr prep time

1serving

1 cup

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Step-By-Step Instructions:

Mix almond milk, Splenda Monk Fruit Sweetener packets, pumpkin, protein powder, pumpkin pie spice, chia seeds, and oats together in a small bowl. Pour into a jar, cover, and refrigerate overnight.

In the morning, top with pecans and a sprinkle of cinnamon. Enjoy breakfast on-the-go!

Fiber Focused
Vegetarian
No Cook
Breakfast and Brunch

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Nutrition facts

1 Serving

Serving Size

1 cup

Amount per serving

Calories

350

% Daily value*

Total Fat
12g

15%

Saturated Fat
2g

10%

Trans Fats
0g

Cholesterol
15mg

5%

Sodium
300mg

13%

Total Carbohydrate
36g

13%

Dietary Fiber
10g

36%

Total Sugars
3g

Added Sugars
0g

0%

Protein
30g

Potassium
340mg
7%

Ingredients

unsweetened vanilla almond milk

1/2 cup

118 ml

Splenda® Monk Fruit Granulated Sweetener

4 packet

4 packet

canned pumpkin

1/4 cup

59 ml

vanilla protein powder

1 scoop

1 scoop

pumpkin pie spice

1/2 tsp

2 g

chia seeds

2 tsp

10 g

whole rolled oats

1/4 cup

59 ml

Toasted Pecans

1 tsp

5 g

ground cinnamon

1/8 tsp

0 g

light vanilla yogurt (zero sugar)

1 tsp

5 g
April 2, 2025
Sugar Free Yogurt Parfait with Fresh Berries
How to Make Sugar Free Yogurt Parfait with Fresh Berries

This sugar-free parfait is a delicious and healthy way to start your day! Made with stevia for sweetness, plain Greek yogurt, fresh berries, and your choice of crunchy toppings, this is a delicious option for anyone looking to reduce their sugar intake. You can also try topping this parfait with chia seeds, shredded coconut, or chopped nuts. Customize it even more by swapping out for your favorite berry like raspberries or strawberries. Enjoy this healthy, easy morning meal or mid-day snack!

5 min prep time

1serving

1 parfait

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Step-By-Step Instructions:

In a bowl, mix Greek yogurt and SweetLeaf Sweet Drops Clear with a spoon until the mixture is a creamy consistency.

Take a tall glass or small bowl for your parfait and add a layer of yogurt to the bottom. Add berries and nuts (optional) between layers of yogurt until you reach the top. Enjoy!

Tip: A finished parfait stores great in the fridge for easy meal prep on the go!

Kid Friendly
Vegetarian
Snacks
One Pot
No Cook
Dessert
Cooking for 1 or 2
Breakfast and Brunch

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Nutrition facts

1 Serving

Serving Size

1 parfait

Amount per serving

Calories

180

% Daily value*

Total Fat
1g

1%

Saturated Fat
0.3g

2%

Trans Fats
0g

Cholesterol
10mg

3%

Sodium
80mg

3%

Total Carbohydrate
19g

7%

Dietary Fiber
2g

7%

Total Sugars
15g

Added Sugars
0g

0%

Protein
24g

Potassium
380mg
8%

Ingredients

Plain Fat-Free Greek Yogurt

1 cup

237 ml

Fresh Blueberries

1/2 cup

118 ml

liquid stevia sweetener

5 drops

5 drops
April 2, 2025
Watermelon Gazpacho
How to Make Watermelon Gazpacho

Cool off from the summer heat with this refreshing watermelon gazpacho! Gazpacho is a chilled soup that requires no cooking and uses fresh, blended vegetables. That makes it a great summer recipe you can serve at your next BBQ.

1 hr 15 min prep time

6servings

1 & 1/2 cups

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Step-By-Step Instructions:

Place watermelon, cucumber, bell pepper, tomatoes, shallot, jalapeño, vinegar, olive oil, salt, and pepper in a blender. Blend until completely smooth. Taste and adjust seasonings if needed.

Refrigerate the gazpacho for at least an hour before serving.

To serve, divide gazpacho between bowls and top with basil. If desired, add a small drizzle of olive oil.

Heart Healthy
Fiber Focused
Veggie Rich
Latin American
Soup
Vegetarian
Vegan
One Pot
No Cook
Holidays & Entertaining
Foodie
Appetizers
Quick & Easy

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Nutrition facts

6 Servings

Serving Size

1 & 1/2 cups

Amount per serving

Calories

170

% Daily value*

Total Fat
10g

13%

Saturated Fat
1.5g

8%

Trans Fats
0g

Cholesterol
0mg

0%

Sodium
220mg

10%

Total Carbohydrate
22g

8%

Dietary Fiber
4g

14%

Total Sugars
13g

Added Sugars
0g

0%

Protein
3g

Potassium
495mg
11%

Ingredients

seedless watermelon (cubed)

4 cup

946 ml

cucumber(s) (peeled and seeded)

1

1

red bell pepper (chopped)

1/2

1/2

tomato(es) (cored, seeds and membranes removed)

4 med

4 med

shallots (chopped)

1/2

1/2

jalapeño pepper (trimmed and seeded)

1 small

1 small

sherry vinegar

1 tbsp

15 ml

olive oil

1/4 cup

59 ml

salt

1/2 tsp

2 g

black pepper

1/8 tsp

1 g

fresh basil (julienned )

1/4 cup

59 ml
April 2, 2025
Watermelon Quinoa Salad
How to Make Watermelon Quinoa Salad

This watermelon quinoa salad is packed with nutritious veggies and filling quinoa that will keep you full for hours. Try making this during the summer when watermelon is in peak for a burst of flavor.

10 min prep time

15 min cook time

4servings

2 cups salad (½ cup quinoa per serving)

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Step-By-Step Instructions:

Bring broth to boil in a small saucepan. Add quinoa and cover, reduce heat to low. Cook for 15 minutes, or until broth is absorbed. Spread quinoa onto a large baking sheet pan into a thin layer to cool.

Once the quinoa has cooled to room temperature, arrange the arugula on a large serving platter. Top with quinoa, watermelon, avocado, pumpkin seeds, mint, and feta.

Combine the lime zest and juice, oil, and honey in a small bowl. Whisk to combine and drizzle the dressing over the salad. Add salt and pepper if desired.

Veggie Rich
Mediterranean
Salads
Vegetarian
Sides
Dinner
Lunch
Quick & Easy

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Nutrition facts

4 Servings

Serving Size

2 cups salad (½ cup quinoa per serving)

Amount per serving

Calories

310

% Daily value*

Total Fat
16g

21%

Saturated Fat
2g

10%

Trans Fats
0g

Cholesterol
5mg

2%

Sodium
340mg

15%

Total Carbohydrate
31g

11%

Dietary Fiber
5g

18%

Total Sugars
8g

Added Sugars
2g

4%

Protein
15g

Potassium
606mg
13%

Ingredients

low sodium vegetable broth

1 cup

237 ml

quinoa (rinsed)

1/2 cup

118 ml

baby arugula

5 oz

142 ml

watermelon (medium diced)

2 cup

473 ml

avocado (medium diced)

1

1

salted pumpkin seeds

1/4 cup

59 ml

fresh mint (leaves torn)

1/2 oz

14 ml

fat free feta cheese

4 oz

113 ml

lime (zested and juiced)

1 med

1 med

olive oil

1 1/2 tbsp

22 ml

honey

1 tsp

5 g
April 2, 2025
Chipotle Salmon with Watermelon Mango Salsa
How to Make Chipotle Salmon with Watermelon Mango Salsa

This baked dish comes together quickly for an easy weeknight meal that is packed with nutrients and flavor. Perfect for people with diabetes, the subtle spice of chipotle salmon is balanced out by the bright, sweet flavors of a fresh fruit salsa made from watermelon and mango.

Try pairing this recipe with cilantro lime quinoa for a perfect summer night meal!

10 prep time

10 cook time

4servings

1 salmon filet & ½ cup salsa

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Step-By-Step Instructions:

Preheat the oven to 400 degrees F. Line a baking sheet with aluminum foil.

Finely chop the peppers in adobo sauce and place in a small bowl along with the olive oil, stir to combine.

Place the salmon on the baking sheet and spread the mixture over the filets. Place the baking sheet in the oven and bake for 8–10 minutes, until salmon reads 145 degrees F.

Meanwhile, combine watermelon, mango, red onion, jalapeño, lime zest and juice, salt, pepper, and cilantro in a bowl. Stir to combine salsa.

Divide fish between plates and top with watermelon salsa.

Seafood
Quick & Easy
Main Dish
Dinner

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Nutrition facts

4 Servings

Serving Size

1 salmon filet & ½ cup salsa

Amount per serving

Calories

290

% Daily value*

Total Fat
13g

17%

Saturated Fat
2.4g

12%

Trans Fats
0g

Cholesterol
60mg

20%

Sodium
320mg

14%

Total Carbohydrate
21g

8%

Dietary Fiber
2g

7%

Total Sugars
17g

Added Sugars
0g

0%

Protein
23g

Potassium
700mg
15%

Ingredients

salmon filets (4 oz. each)

4

4

adobo sauce from chipotle pepper can (chopped)

1/2 cup

118 ml

olive oil

1 tbsp

15 ml

seedless watermelon (small diced)

2 cup

473 ml

canned mango packed in water (drained and small diced)

15 oz

425 ml

red onion (small diced )

1/2 small

1/2 small

jalapeño pepper (minced)

1

1

lime (zested and juiced)

1

1

salt

1/4 tsp

1 g

black pepper

1/8 tsp

1 g

fresh cilantro (chopped )

1/4 cup

59 ml
April 2, 2025
Peach BBQ Chicken Breast
How to Make Peach BBQ Chicken Breast

Getting tired of the same old foods at your summer BBQ? Switch it up with this peach BBQ chicken breast! The peach BBQ sauce gets its sweetness from both fresh peaches and zero-calorie sweetener. The peach sauce-topped chicken is paired with grilled peaches and baby arugula to make a complete, delicious dinner for a family of four.

20 prep time

10 cook time

4servings

1 chicken breast and 1 ¼ cups salad

Print Recipe >

Step-By-Step Instructions:

To make the peach BBQ sauce:
Heat 1 1/2 tsp oil in medium saucepan over medium heat. Add onion and cook until softened, about 2–3 minutes. Stir in peaches and cook for 5 minutes. Add ketchup, apple cider vinegar, 1/4 cup sweetener, Worcestershire sauce, 1/4 tsp salt, and garlic powder and bring to a boil. Reduce heat to medium-low and simmer until peaches break down and sauce begins to thicken, about 10–15 minutes. Carefully transfer peach mixture to blender and blend until smooth, about 1 minute.

To make the chicken:
Heat grill to medium and brush grates with oil. Pat chicken dry with paper towels. Grill chicken, flipping occasionally and brushing with peach BBQ sauce until fully cooked and a meat thermometer reaches 165 degrees F, about 8–10 minutes. Transfer to plate and let rest for 5 minutes before slicing and serving.

To make the salad:
Grill peach halves, cut side down, until char marks appear, about 1–2 minutes. Slice peach halves into ½-inch thick slices.

Whisk 2 tbsp olive oil, lemon juice, 2 tsp sweetener, 1/8 tsp salt, and pepper together in large bowl until combined. Add grilled peach slices, arugula, and red onion and toss to coat. Serve grilled chicken with salad and enjoy.

Grilling
Main Dish
Dinner

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Nutrition facts

4 Servings

Serving Size

1 chicken breast and 1 ¼ cups salad

Amount per serving

Calories

300

% Daily value*

Total Fat
12g

15%

Saturated Fat
2g

10%

Trans Fats
0g

Cholesterol
65mg

22%

Sodium
550mg

24%

Total Carbohydrate
20g

7%

Dietary Fiber
3g

11%

Total Sugars
14g

Added Sugars
0g

0%

Protein
26g

Potassium
700mg
15%

Ingredients

red onion (sliced, for the salad)

1/4 small

1/4 small

baby arugula (packed, for the salad)

4 cup

946 ml

black pepper (for the salad)

1/8

1/8

Kosher Salt (divided use)

1/2 tsp

2 g

Splenda® Monk Fruit Granulated Sweetener (divided use)

1/4 cup & 2 tsp

1/4 cup & 2 tsp

lemon (juiced, for the salad)

1/2 small

1/2 small

olive oil (divided use)

2 1/2 tbsp

37 ml

peaches (halved and pitted, for the salad)

1 small

1 small

thin sliced boneless, skinless chicken breasts

1 lbs

454 ml

garlic powder (for the BBQ sauce)

1/2 tsp

2 g

Worcestershire sauce (for the BBQ sauce)

1 1/2 tsp

7 g

Apple Cider Vinegar (for the BBQ sauce)

1/4 cup

59 ml

sugar-free ketchup (for the BBQ sauce)

3/4 cup

177 ml

fresh or frozen peaches (peeled, pitted, and chopped, for the BBQ sauce)

peaches

peaches

yellow onion (minced, for the BBQ sauce)

1/2 small

1/2 small
April 2, 2025