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This blueberry galette is the perfect summer dessert. Feel free to substitute your favorite fruit. PREP TIME: 5 minutes COOK TIME: 20 minutes TOTAL TIME: 25 minutes 8 servings Ingredients 1 prepared refrigerator pie crust 1 pint of blueberries (12 ounces) 1/3 cup Splenda (feel free to use real sugar) 1 tablespoon lemon zest 1 tablespoon lemon juice 2 tablespoons corn starch 1 tablespoon coarse sugar 1 egg yolk mixed with a splash of water for egg wash Instructions Preheat your oven to 400°F. Line a baking sheet or pizza pan with parchment paper. In a medium bowl, gently combine the blueberries, Splenda, lemon juice, lemon zest and cornstarch. Toss until the blueberries are evenly coated. Let the mixture sit for 10 minutes to allow the juices to develop. Roll the refrigerated pie dough onto the prepared baking sheet. Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as you go. The center should remain exposed. In a small bowl, whisk together the egg yolk and a splash of water. Brush the egg wash over the folded crust, then sprinkle the crust with the coarse sugar. Bake for 18-20 minutes, or until the crust is golden brown and the blueberry filling is bubbling. Let the galette cool for at least 15 minutes before slicing. The filling will continue to thicken as it cools. Serve warm or at room temperature. It's delicious on its own or with a dollop of whipped cream, vanilla ice cream, or Greek yogurt. Notes As of July 2026, each serving is 5 WW points. If you track macros or calories: 153 calories, 7 fat, 23 carbs, 1 fiber and 1 protein. #galette #fourthofjuly #dessert
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mybizzykitchen_
This blueberry galette is the perfect summer dessert. Feel free to substitute your favorite fruit. PREP TIME: 5 minutes COOK TIME: 20 minutes TOTAL TIME: 25 minutes 8 servings Ingredients 1 prepared refrigerator pie crust 1 pint of blueberries (12 ounces) 1/3 cup Splenda (feel free to use real sugar) 1 tablespoon lemon zest 1 tablespoon lemon juice 2 tablespoons corn starch 1 tablespoon coarse sugar 1 egg yolk mixed with a splash of water for egg wash Instructions Preheat your oven to 400°F. Line a baking sheet or pizza pan with parchment paper. In a medium bowl, gently combine the blueberries, Splenda, lemon juice, lemon zest and cornstarch. Toss until the blueberries are evenly coated. Let the mixture sit for 10 minutes to allow the juices to develop. Roll the refrigerated pie dough onto the prepared baking sheet. Spoon the blueberry mixture into the center of the dough, leaving about a 2-inch border around the edges. Fold the edges of the dough up and over the filling, pleating as you go. The center should remain exposed. In a small bowl, whisk together the egg yolk and a splash of water. Brush the egg wash over the folded crust, then sprinkle the crust with the coarse sugar. Bake for 18-20 minutes, or until the crust is golden brown and the blueberry filling is bubbling. Let the galette cool for at least 15 minutes before slicing. The filling will continue to thicken as it cools. Serve warm or at room temperature. It's delicious on its own or with a dollop of whipped cream, vanilla ice cream, or Greek yogurt. Notes As of July 2026, each serving is 5 WW points. If you track macros or calories: 153 calories, 7 fat, 23 carbs, 1 fiber and 1 protein. #galette #fourthofjuly #dessert
The secret to making granola clusters 👀 don’t stir it while baking, just bake in one sheet. 😍 I brought snacks for my strength trainer and training partner today. This is the second time I've made this granola and this will definitely be a staple recipe. I have @minimalistbaker to thank for this incredible recipe! I only slightly adapted her original “Super Chunky Coconut Granola” recipe to create what we have here: the most perfect granola clusters I’ve ever had! 😍 The Perfect Granola: 3 cups oats 1/2 cup sweetened shredded coconut 1/2 cup unsweetened shredded coconut 1 cup almonds, chopped 1 cup pecans, chopped 2 tablespoons brown sugar 1/2 teaspoon salt 6 tablespoons coconut oil 2/3 cup maple syrup 2 teaspoons vanilla extract 1 cup Craisins (I left the Craisins out of this version) 1. Preheat your oven to 325F. 2. In a pot over medium/low heat, melt the coconut oil, maple syrup, salt and brown sugar together. Remove from heat once the sugar is dissolved and everything is well combined. Add in the vanilla extract and stir together. 3. In a large bowl, combine the oats, shredded coconuts, pecans, and almonds. 4. Pour the maple syrup mixture into the bowl with the oat mixture and stir well until fully coated. 5. Dump the granola onto a parchment lined baking sheet and bake for 20 minutes. Turn the sheet around and bake for an additional 5 minutes. Let cool completely. 6. Break off clusters as large as your heart desires and sprinkle the Craisins all over. Pieces of granola have their place in my heart, but nothing beats a big cluster of granola if you ask me! It’s perfectly sweet, crunchy, salty, and of course…addictive! #mybizzykitchen #granolarecipe #granolaclusters #EasyRecipes
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The secret to making granola clusters 👀 don’t stir it while baking, just bake in one sheet. 😍 I brought snacks for my strength trainer and training partner today. This is the second time I've made this granola and this will definitely be a staple recipe. I have @minimalistbaker to thank for this incredible recipe! I only slightly adapted her original “Super Chunky Coconut Granola” recipe to create what we have here: the most perfect granola clusters I’ve ever had! 😍 The Perfect Granola: 3 cups oats 1/2 cup sweetened shredded coconut 1/2 cup unsweetened shredded coconut 1 cup almonds, chopped 1 cup pecans, chopped 2 tablespoons brown sugar 1/2 teaspoon salt 6 tablespoons coconut oil 2/3 cup maple syrup 2 teaspoons vanilla extract 1 cup Craisins (I left the Craisins out of this version) 1. Preheat your oven to 325F. 2. In a pot over medium/low heat, melt the coconut oil, maple syrup, salt and brown sugar together. Remove from heat once the sugar is dissolved and everything is well combined. Add in the vanilla extract and stir together. 3. In a large bowl, combine the oats, shredded coconuts, pecans, and almonds. 4. Pour the maple syrup mixture into the bowl with the oat mixture and stir well until fully coated. 5. Dump the granola onto a parchment lined baking sheet and bake for 20 minutes. Turn the sheet around and bake for an additional 5 minutes. Let cool completely. 6. Break off clusters as large as your heart desires and sprinkle the Craisins all over. Pieces of granola have their place in my heart, but nothing beats a big cluster of granola if you ask me! It’s perfectly sweet, crunchy, salty, and of course…addictive! #mybizzykitchen #granolarecipe #granolaclusters #EasyRecipes
Mini French toast bites that are high in protein and WW friendly? Say less. Huge shout out to Gianna @gnk.fit for inspiring this genius idea! One serving ice made with: 2 CarbMaster low carb hot dog buns (cut each into 5-6 pieces) 1 egg 1/3 cup unsweetened almond milk 1 teaspoon cinnamon sugar (I use Cinnamon Toast Crunch Cinnadust found on the spice aisle) 1/4 cup sugar free syrup (Mrs. Butterworth’s is my go to) Whisk the egg, milk, and cinnamon sugar together. Dunk each piece of bread in the mix, coating both sides. Cook in a nonstick skillet with avocado oil spray over medium heat for 304 minutes per side, or until golden and toasty. Serve with syrup! Stats for the French toast alone: 6 WW points 230 calories | 7 fat | 44 carbs | 26 fiber |24 protein Add 2 Jimmy Dean turkey sausage links and it’s: 10 WW points 330 calories | 14 fat | 45 carbs |26 fiber | 36 protein Not bad for a sweet breakfast that doesn’t leave you hungry an hour later. The CarbMaster brand of products can be found @marianosmarket @mymetromarket @kroger
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mybizzykitchen_
Mini French toast bites that are high in protein and WW friendly? Say less. Huge shout out to Gianna @gnk.fit for inspiring this genius idea! One serving ice made with: 2 CarbMaster low carb hot dog buns (cut each into 5-6 pieces) 1 egg 1/3 cup unsweetened almond milk 1 teaspoon cinnamon sugar (I use Cinnamon Toast Crunch Cinnadust found on the spice aisle) 1/4 cup sugar free syrup (Mrs. Butterworth’s is my go to) Whisk the egg, milk, and cinnamon sugar together. Dunk each piece of bread in the mix, coating both sides. Cook in a nonstick skillet with avocado oil spray over medium heat for 304 minutes per side, or until golden and toasty. Serve with syrup! Stats for the French toast alone: 6 WW points 230 calories | 7 fat | 44 carbs | 26 fiber |24 protein Add 2 Jimmy Dean turkey sausage links and it’s: 10 WW points 330 calories | 14 fat | 45 carbs |26 fiber | 36 protein Not bad for a sweet breakfast that doesn’t leave you hungry an hour later. The CarbMaster brand of products can be found @marianosmarket @mymetromarket @kroger
With the help of my brother, here was my husband's obituary from 2014. Jeffrey Carlo Velatini, 54, of Cary, died Tuesday December 2, 2014 at home surrounded by family. Jeff was proud of his Italian heritage but even more proud of the fact that he had two distinct eyebrows and no back hair. A lifelong Chicago White Sox apologist, he was eager to point out the number of years the Cubs had gone without a World Series win. It’s been one hundred and six years. This remains the longest championship drought in North American professional sports. The longest. Jeff loved Grey Goose, good whiskey, and a fine cigar while complaining about the odors emanating from the kitchen of his wife of nearly fourteen years. “What smells like ass?” was a favorite phrase. Jeff (a.k.a Tony) is survived by his pretty wife, Elizabeth (a.k.a. Biz Ann Mae Alcott DeFazio DiGiorno, nee Hills); children, Joseph Carlo (Liz) Velatini and Hannah Hills; his parents, Carl and Bonnie Velatini; sister, Jody Velatini; mother-in-law, Jerry Hills; many nieces, nephews and cousins. Burial will be held privately. Ashes to be scattered at the place where the White Sox play (Jeff refused to acknowledge the name “U.S. Cellular Field”), Soldier Field, and in Ponte Vecchio, Italy. I am happy to report that I was able to scatter his ashes in all three of those places. #widow #widowsoftiktok
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With the help of my brother, here was my husband's obituary from 2014. Jeffrey Carlo Velatini, 54, of Cary, died Tuesday December 2, 2014 at home surrounded by family. Jeff was proud of his Italian heritage but even more proud of the fact that he had two distinct eyebrows and no back hair. A lifelong Chicago White Sox apologist, he was eager to point out the number of years the Cubs had gone without a World Series win. It’s been one hundred and six years. This remains the longest championship drought in North American professional sports. The longest. Jeff loved Grey Goose, good whiskey, and a fine cigar while complaining about the odors emanating from the kitchen of his wife of nearly fourteen years. “What smells like ass?” was a favorite phrase. Jeff (a.k.a Tony) is survived by his pretty wife, Elizabeth (a.k.a. Biz Ann Mae Alcott DeFazio DiGiorno, nee Hills); children, Joseph Carlo (Liz) Velatini and Hannah Hills; his parents, Carl and Bonnie Velatini; sister, Jody Velatini; mother-in-law, Jerry Hills; many nieces, nephews and cousins. Burial will be held privately. Ashes to be scattered at the place where the White Sox play (Jeff refused to acknowledge the name “U.S. Cellular Field”), Soldier Field, and in Ponte Vecchio, Italy. I am happy to report that I was able to scatter his ashes in all three of those places. #widow #widowsoftiktok
POV: You’re flying out of O’Hare for spring break and expecting the TSA line to be a nightmare. Just a quick travel update. I flew out of O’Hare this morning, March 13th, and it only took me 14 minutes to get through TSA. I have TSA PreCheck, but still, I was expecting it to be way worse with spring break travel starting. So if you’re flying this weekend or heading out for spring break, hopefully you get lucky like I did and breeze right through. Safe travels! ✈️ #tsaprecheck #tsa #ord
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POV: You’re flying out of O’Hare for spring break and expecting the TSA line to be a nightmare. Just a quick travel update. I flew out of O’Hare this morning, March 13th, and it only took me 14 minutes to get through TSA. I have TSA PreCheck, but still, I was expecting it to be way worse with spring break travel starting. So if you’re flying this weekend or heading out for spring break, hopefully you get lucky like I did and breeze right through. Safe travels! ✈️ #tsaprecheck #tsa #ord
Yes, I went down the @ALDI finds aisle and brought home a $49 mixer. My @KitchenAid from 1986 runs great, the bowl will NOT stay into the grooves anymore. Will you sponsor me for a new KitchenAId? I swear I’ll tag you nearly every day. 😂 Trying to make white sandwich bread in my new Pullman loaf pan I got for Christmas. 🙌🏼
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Yes, I went down the @ALDI finds aisle and brought home a $49 mixer. My @KitchenAid from 1986 runs great, the bowl will NOT stay into the grooves anymore. Will you sponsor me for a new KitchenAId? I swear I’ll tag you nearly every day. 😂 Trying to make white sandwich bread in my new Pullman loaf pan I got for Christmas. 🙌🏼
This $10,000 award-winning buffalo chicken chili has been winning chili cook-offs for 16 years now 🤯 and I don’t mean one or two. We’re talking hundreds… maybe even thousands of wins since I first posted it. It’s bold, cozy, a little spicy, and somehow still light enough to fit into real life eating. Fun fact: I don’t like onions, so there are none in my version — but if you’re an onion lover, feel free to add them in and make it your own. And let’s talk numbers because this one is chef’s kiss: ✨ 1 Weight Watchers point per 1-cup serving ✨ 165 calories ✨ 2g fat | 16g carbs | 5g fiber | 17g protein This is one of those recipes that proves comfort food and balance can absolutely coexist. Ingredients 1 tablespoon olive oil 2 pounds boneless, skinless chicken breasts 2 large carrots 3 stalks celery 1 large red pepper 5 cloves of garlic 5 tablespoons of chili powder 2 tablespoons ground cumin 1 tablespoon paprika 1/2 cup Frank’s Hot Sauce 2 (15 oz) cans tomato sauce 1 (15 oz) diced tomatoes 1 (15 oz) black beans, drained 1 (15 oz) chili beans in sauce (do not drain) salt and pepper to taste Instructions Put chicken breasts in food processor to grind up, if you can find ground chicken breast, you can use that too. Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften. Next add the rest of the ingredients, put stove on simmer and cook for 1 hour. #awardwinning #Recipe #chilirecipe
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This $10,000 award-winning buffalo chicken chili has been winning chili cook-offs for 16 years now 🤯 and I don’t mean one or two. We’re talking hundreds… maybe even thousands of wins since I first posted it. It’s bold, cozy, a little spicy, and somehow still light enough to fit into real life eating. Fun fact: I don’t like onions, so there are none in my version — but if you’re an onion lover, feel free to add them in and make it your own. And let’s talk numbers because this one is chef’s kiss: ✨ 1 Weight Watchers point per 1-cup serving ✨ 165 calories ✨ 2g fat | 16g carbs | 5g fiber | 17g protein This is one of those recipes that proves comfort food and balance can absolutely coexist. Ingredients 1 tablespoon olive oil 2 pounds boneless, skinless chicken breasts 2 large carrots 3 stalks celery 1 large red pepper 5 cloves of garlic 5 tablespoons of chili powder 2 tablespoons ground cumin 1 tablespoon paprika 1/2 cup Frank’s Hot Sauce 2 (15 oz) cans tomato sauce 1 (15 oz) diced tomatoes 1 (15 oz) black beans, drained 1 (15 oz) chili beans in sauce (do not drain) salt and pepper to taste Instructions Put chicken breasts in food processor to grind up, if you can find ground chicken breast, you can use that too. Heat oil and add ground chicken and cook about 10 minutes on medium heat until no longer pink. Rinse out processor and add carrots, celery, garlic and red pepper and puree. Add to chicken mixture and cook about 5 minutes until veggies start to soften. Next add the rest of the ingredients, put stove on simmer and cook for 1 hour. #awardwinning #Recipe #chilirecipe
Copycat Long John Silver’s Chicken Planks Serves 4: Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 4 tablespoons cornstarch 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tablespoon paprika 1/2 teaspoon cayenne pepper 1 cup all purpose flour 6 ounces seltzer water (any flavor, we used lemon lime) oil for frying (we used peanut oil) Instructions: Heat the oil. Preheat a deep fryer or dutch oven with oil to 350F. If using a dutch oven, heat 2 inches of oil in a heavy bottomed pot over medium heat. Use a thermometer to maintain the oil temperature at 350F. Prepare the batter: Mix the cornstarch, garlic powder, salt, pepper, paprika, cayenne pepper and flour together. Mix until combined. Stir in the seltzer while whisking until you have a smooth, thin batter. The consistency should be similar to pancake batter, but slightly thinner. Enough to coat the chicken but then enough to let the excess drip off before frying. Coat the chicken. Working in batches, dip each piece in the batter, shaking off any excess. Fry until golden. Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding. Fry for approximately 5-6 minutes, until golden brown and crispy. The chicken should reach an internal temperature of 165F. Drain on a wire rack after removing from oil, and optional, but you can add flakey sea salt once the chicken is out of the fryer. Allow the oil to return to 350 degrees between batches. Notes If making in multiple batches, I recommend heating your oven to 250 degrees and placing a wire cooling rack on top of a baking sheet. As each batch of chicken finishes frying, transfer it to a wire rack and place it in the oven while you fry the remaining chicken. The wire rack allows air to circulate which prevents the bottom of the chicken from getting soggy. #longjohnsilvers #chickenplanks
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Copycat Long John Silver’s Chicken Planks Serves 4: Ingredients: 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces 4 tablespoons cornstarch 1 teaspoon garlic powder 1/2 teaspoon salt 1/2 teaspoon black pepper 1/2 tablespoon paprika 1/2 teaspoon cayenne pepper 1 cup all purpose flour 6 ounces seltzer water (any flavor, we used lemon lime) oil for frying (we used peanut oil) Instructions: Heat the oil. Preheat a deep fryer or dutch oven with oil to 350F. If using a dutch oven, heat 2 inches of oil in a heavy bottomed pot over medium heat. Use a thermometer to maintain the oil temperature at 350F. Prepare the batter: Mix the cornstarch, garlic powder, salt, pepper, paprika, cayenne pepper and flour together. Mix until combined. Stir in the seltzer while whisking until you have a smooth, thin batter. The consistency should be similar to pancake batter, but slightly thinner. Enough to coat the chicken but then enough to let the excess drip off before frying. Coat the chicken. Working in batches, dip each piece in the batter, shaking off any excess. Fry until golden. Carefully add the battered chicken to the hot oil, working in batches to avoid overcrowding. Fry for approximately 5-6 minutes, until golden brown and crispy. The chicken should reach an internal temperature of 165F. Drain on a wire rack after removing from oil, and optional, but you can add flakey sea salt once the chicken is out of the fryer. Allow the oil to return to 350 degrees between batches. Notes If making in multiple batches, I recommend heating your oven to 250 degrees and placing a wire cooling rack on top of a baking sheet. As each batch of chicken finishes frying, transfer it to a wire rack and place it in the oven while you fry the remaining chicken. The wire rack allows air to circulate which prevents the bottom of the chicken from getting soggy. #longjohnsilvers #chickenplanks
I accidentally added 170 grams of starter to my sourdough instead of my usual 100… and honestly? Best. Mistake. Ever. The rise was insane, the flavor was so much deeper, and the crumb? I AM OBSESSED. Between the extra starter and doing two full minutes of stretch + folds every 30 minutes, this loaf might be my new favorite. Here’s my updated “basic” recipe for two loaves: 720 grams water 170 grams sourdough starter 20 grams salt 1000 grams unbleached white flour Mix everything together. Cover and stretch + fold every 30 minutes (4 rounds). I usually do this before bed and let the dough proof overnight on my counter, covered. In the morning, refrigerate for 6 hours. Heat your Dutch oven with the lid on for one hour at 450°F. Divide the dough (I add inclusions right before baking). Bake for 30 minutes with the lid on. Remove the lid and bake for another 15 minutes. Let cool completely before slicing. Torture, but worth it! I’m filming a full YouTube video soon so you can follow along step by step. Stay tuned! Have you made sourdough yet?
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I accidentally added 170 grams of starter to my sourdough instead of my usual 100… and honestly? Best. Mistake. Ever. The rise was insane, the flavor was so much deeper, and the crumb? I AM OBSESSED. Between the extra starter and doing two full minutes of stretch + folds every 30 minutes, this loaf might be my new favorite. Here’s my updated “basic” recipe for two loaves: 720 grams water 170 grams sourdough starter 20 grams salt 1000 grams unbleached white flour Mix everything together. Cover and stretch + fold every 30 minutes (4 rounds). I usually do this before bed and let the dough proof overnight on my counter, covered. In the morning, refrigerate for 6 hours. Heat your Dutch oven with the lid on for one hour at 450°F. Divide the dough (I add inclusions right before baking). Bake for 30 minutes with the lid on. Remove the lid and bake for another 15 minutes. Let cool completely before slicing. Torture, but worth it! I’m filming a full YouTube video soon so you can follow along step by step. Stay tuned! Have you made sourdough yet?
Shout out to my son-in-law Jacob for showing me that I can utilize AI to keep an ongoing food inventory! 🙌🏼 If you’re sick of manually taking inventory of everything in your fridge, freezer and pantry, now is the time to use AI to help you. Keeping track of what foods you have no only can keep you sane, but can also help you waste less food! Raise your hand if you always think you’re out of something, and notoriously grab a different item you already have several of…only to leave the store without the true missing item lol! 😂 Me, too. 🙈 (black beans and pasta seem to be my kryptonite) 😂 However! As long as you keep it updated with what you’ve used, you will now have an ongoing inventory so you only buy what you need. Ask it to categorize the list for you and provide a PDF if you’re someone who still likes a hard copy to keep on hand. Voila! You can also ask it to come up with a recipe with ingredients you have on hand. #chatgpt #kitchenorganization
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Shout out to my son-in-law Jacob for showing me that I can utilize AI to keep an ongoing food inventory! 🙌🏼 If you’re sick of manually taking inventory of everything in your fridge, freezer and pantry, now is the time to use AI to help you. Keeping track of what foods you have no only can keep you sane, but can also help you waste less food! Raise your hand if you always think you’re out of something, and notoriously grab a different item you already have several of…only to leave the store without the true missing item lol! 😂 Me, too. 🙈 (black beans and pasta seem to be my kryptonite) 😂 However! As long as you keep it updated with what you’ve used, you will now have an ongoing inventory so you only buy what you need. Ask it to categorize the list for you and provide a PDF if you’re someone who still likes a hard copy to keep on hand. Voila! You can also ask it to come up with a recipe with ingredients you have on hand. #chatgpt #kitchenorganization
If you don’t have TSA, the lines to get through in Fort Lauderdale seem to be about 30-40 minutes. I have TSA so got through in under 6 minutes. Safe travels if you are traveling today! #tsa #fortlauderdaleairport
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mybizzykitchen_
If you don’t have TSA, the lines to get through in Fort Lauderdale seem to be about 30-40 minutes. I have TSA so got through in under 6 minutes. Safe travels if you are traveling today! #tsa #fortlauderdaleairport
POV: you realize Skinny Pizza Dough isn’t just for pizza 🍕 This dough is SO versatile you can turn it into the most delicious crunchy sandwich ever. Crispy on the outside, soft and chewy on the inside, and perfect for loading up with whatever you love. This is why I always keep a batch in my fridge. Skinny Pizza Dough (my go-to): 2 cups self-rising flour 1/2 cup non-fat Greek yogurt 1 teaspoon yeast 1 teaspoon salt 1/2 to 3/4 cup water How I make it: Mix the flour, salt, and yeast. Stir in the yogurt until it starts to come together. Start with just under 1/2 cup water and add a tablespoon at a time until a soft dough forms. Cover and let it slow rise in the microwave all day. Refrigerate at night and use it all week. Pizza, wraps, flatbreads… and now crunchy sandwiches. This dough really does it all. Save this and tell me what you’d stuff inside 👇 #fyp #pizzadough #skinnypizzadough
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POV: you realize Skinny Pizza Dough isn’t just for pizza 🍕 This dough is SO versatile you can turn it into the most delicious crunchy sandwich ever. Crispy on the outside, soft and chewy on the inside, and perfect for loading up with whatever you love. This is why I always keep a batch in my fridge. Skinny Pizza Dough (my go-to): 2 cups self-rising flour 1/2 cup non-fat Greek yogurt 1 teaspoon yeast 1 teaspoon salt 1/2 to 3/4 cup water How I make it: Mix the flour, salt, and yeast. Stir in the yogurt until it starts to come together. Start with just under 1/2 cup water and add a tablespoon at a time until a soft dough forms. Cover and let it slow rise in the microwave all day. Refrigerate at night and use it all week. Pizza, wraps, flatbreads… and now crunchy sandwiches. This dough really does it all. Save this and tell me what you’d stuff inside 👇 #fyp #pizzadough #skinnypizzadough
I love these Cambro containers from Sam’s Club. Google “my bizzy kitchen skinny pizza dough” for my recipe. #samsclub
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mybizzykitchen_
I love these Cambro containers from Sam’s Club. Google “my bizzy kitchen skinny pizza dough” for my recipe. #samsclub
As the weather starts warming up here in the Midwest, let’s talk about “freezer garbage.” 😂 Whenever I have meat go bad before I can use it, there is NO way I’m throwing it straight into the outdoor garbage can to marinate in the summer heat for a week. Absolutely not. So I wrap it up tight, label it “GARBAGE” and toss it in the freezer until Tuesday night, which is garbage night at my house. Then out it goes! Please tell me I am not the only one who does this. 😂 I feel like this is one of those weird household hacks everyone quietly does but never talks about. Do you have “freezer garbage” at your house too? Let me know in the comments!
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mybizzykitchen_
As the weather starts warming up here in the Midwest, let’s talk about “freezer garbage.” 😂 Whenever I have meat go bad before I can use it, there is NO way I’m throwing it straight into the outdoor garbage can to marinate in the summer heat for a week. Absolutely not. So I wrap it up tight, label it “GARBAGE” and toss it in the freezer until Tuesday night, which is garbage night at my house. Then out it goes! Please tell me I am not the only one who does this. 😂 I feel like this is one of those weird household hacks everyone quietly does but never talks about. Do you have “freezer garbage” at your house too? Let me know in the comments!
This super easy oven roasted pork shoulder is great for a crowd, or in my case, meal prep myfor the week! PREP TIME: 10 minutes COOK TIME: 4 hours TOTAL TIME: 4 hours 10 minutes Ingredients 9-10 bone in pork shoulder 2 teaspoons onion powder 2 teaspoons garlic powder 1 tablespoon black powder (we use Mauro Provisions) @mauroprovisions Instructions Preheat your oven to 450 degrees. Place the pork shoulder fat side up on a piece of parchment paper. Using a sharp knife, score the top of the pork in a diagonal pattern both ways. This helps the seasoning get into the meat and allows the fat to render. Season generously on all sides with garlic powder, onion powder and black powder. Transfer the pork to a rack set on a baking sheet. This allows air to circulate and helps the outside get nice and caramelized. Roast at 450 degrees for 30 minutes to develop a flavorful crust. Reduce the oven temperature to 325 degrees and continue cooking until the internal temperature reaches 200–205 degrees. In my oven, this took about 3 1/2 hours, but timing may vary. Remove from the oven and let the pork rest for 30 minutes before slicing or shredding.
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mybizzykitchen_
This super easy oven roasted pork shoulder is great for a crowd, or in my case, meal prep myfor the week! PREP TIME: 10 minutes COOK TIME: 4 hours TOTAL TIME: 4 hours 10 minutes Ingredients 9-10 bone in pork shoulder 2 teaspoons onion powder 2 teaspoons garlic powder 1 tablespoon black powder (we use Mauro Provisions) @mauroprovisions Instructions Preheat your oven to 450 degrees. Place the pork shoulder fat side up on a piece of parchment paper. Using a sharp knife, score the top of the pork in a diagonal pattern both ways. This helps the seasoning get into the meat and allows the fat to render. Season generously on all sides with garlic powder, onion powder and black powder. Transfer the pork to a rack set on a baking sheet. This allows air to circulate and helps the outside get nice and caramelized. Roast at 450 degrees for 30 minutes to develop a flavorful crust. Reduce the oven temperature to 325 degrees and continue cooking until the internal temperature reaches 200–205 degrees. In my oven, this took about 3 1/2 hours, but timing may vary. Remove from the oven and let the pork rest for 30 minutes before slicing or shredding.
Am I the only widow who feels like they are taken advantage of when it comes to services needed in my home? A plumber came over to look at my sump pump that kept running, barely did any checking before determining that I needed all new piping to the tune of $3,000. I texted my friends husband Bill, sent him a video, he immediately noticed the clamp was missing, came over this morning and for $10 and 15 minutes fixed the whole thing. But I watched him do it so now I know what to look for going forward. Thanks Bill! #widow #widowsoftiktok
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mybizzykitchen_
Am I the only widow who feels like they are taken advantage of when it comes to services needed in my home? A plumber came over to look at my sump pump that kept running, barely did any checking before determining that I needed all new piping to the tune of $3,000. I texted my friends husband Bill, sent him a video, he immediately noticed the clamp was missing, came over this morning and for $10 and 15 minutes fixed the whole thing. But I watched him do it so now I know what to look for going forward. Thanks Bill! #widow #widowsoftiktok
Question... what's stopping you from making my Skinny Pizza Dough? 🍕😄 If you've been following me for a while and still haven't tried it, this is your sign! ✔️ Just **1 WW Point per ounce** ✔️ **39 calories** per ounce ✔️ **0g fat | 8g carbs | 0g fiber | 2g protein** per ounce I usually use **5 ounces of dough** for my personal pizzas, and it turns out perfect every time. The best part? You don't need a stand mixer, it's easy to make, and the dough keeps in the refrigerator for up to a week. That means homemade pizza night can happen whenever the craving strikes! Over the years I've created several versions, so there's something for everyone: 🍕 The OG Skinny Pizza Dough 🧀 Cottage Cheese Skinny Pizza Dough 🥯 Low Carb Skinny Pizza Dough 🌾 Gluten Free Skinny Pizza Dough 🌱 Vegan Skinny Pizza Dough 💪 Double Protein Skinny Pizza Dough Google my bizzy kitchen skinny pizza dough to get all the variations 🙌🏼 Now tell me, what's your all-time favorite pizza topping? 👇 #pizza #pizzadoughrecipe
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3mo ago
mybizzykitchen_
Question... what's stopping you from making my Skinny Pizza Dough? 🍕😄 If you've been following me for a while and still haven't tried it, this is your sign! ✔️ Just **1 WW Point per ounce** ✔️ **39 calories** per ounce ✔️ **0g fat | 8g carbs | 0g fiber | 2g protein** per ounce I usually use **5 ounces of dough** for my personal pizzas, and it turns out perfect every time. The best part? You don't need a stand mixer, it's easy to make, and the dough keeps in the refrigerator for up to a week. That means homemade pizza night can happen whenever the craving strikes! Over the years I've created several versions, so there's something for everyone: 🍕 The OG Skinny Pizza Dough 🧀 Cottage Cheese Skinny Pizza Dough 🥯 Low Carb Skinny Pizza Dough 🌾 Gluten Free Skinny Pizza Dough 🌱 Vegan Skinny Pizza Dough 💪 Double Protein Skinny Pizza Dough Google my bizzy kitchen skinny pizza dough to get all the variations 🙌🏼 Now tell me, what's your all-time favorite pizza topping? 👇 #pizza #pizzadoughrecipe
If your chicken is always dry, you need to try velveting your chicken! This is one of those simple restaurant tricks that makes a huge difference. Today I took 5 ounces of chicken and seasoned it with salt, pepper, garlic powder, a pinch of MSG, and just 1 teaspoon of cornstarch. I mixed it all together and let it sit for about 20 minutes before pan-frying it and tossing it into my stir-fry. That’s it. No fancy ingredients. No complicated steps. The cornstarch creates a light coating that helps lock in moisture, so the chicken stays juicy and tender instead of dry and chewy. It’s honestly the easiest way to get restaurant-quality chicken at home. Give it a try the next time you’re making stir-fry, rice bowls, or even meal prep chicken. Once you see the difference, you’ll never go back! Have you ever tried velveting chicken? Let me know in the comments! 👇
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4mo ago
mybizzykitchen_
If your chicken is always dry, you need to try velveting your chicken! This is one of those simple restaurant tricks that makes a huge difference. Today I took 5 ounces of chicken and seasoned it with salt, pepper, garlic powder, a pinch of MSG, and just 1 teaspoon of cornstarch. I mixed it all together and let it sit for about 20 minutes before pan-frying it and tossing it into my stir-fry. That’s it. No fancy ingredients. No complicated steps. The cornstarch creates a light coating that helps lock in moisture, so the chicken stays juicy and tender instead of dry and chewy. It’s honestly the easiest way to get restaurant-quality chicken at home. Give it a try the next time you’re making stir-fry, rice bowls, or even meal prep chicken. Once you see the difference, you’ll never go back! Have you ever tried velveting chicken? Let me know in the comments! 👇
Long John Silver’s Delicata Squash Rings These crispy delicata squash rings are a fun twist on Long John Silver’s famous battered chicken planks! Thinly sliced delicata squash gets coated in a light, seasoned, bubbly batter and deep-fried until golden brown and crispy. The squash is naturally sweet, which pairs perfectly with the savory batter. Serve with your favorite dipping sauce: I used Thousand Island dressing mixed with a little Tabasco for a sweet and spicy kick! Serves: 2 Ingredients 1 medium delicata squash 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 cup all-purpose flour 3 ounces seltzer water (any flavor; we used lemon-lime) Oil for frying (we used peanut oil) For the dipping sauce: Light Thousand Island dressing Tabasco sauce, to taste Instructions 1. Prepare the squash. Wash and dry the delicata squash. Slice into thin rings, approximately 1/4-inch thick. Use a small spoon or knife to remove the seeds and stringy centers from each ring. No need to peel the squash because delicata squash skin is completely edible! 2. Heat the oil. Preheat your deep fryer to 350°F. If using a heavy-bottomed pot, add enough oil for frying and use a thermometer to monitor the temperature. 3. Make the batter. In a medium bowl, whisk together the cornstarch, garlic powder, salt, black pepper, paprika, cayenne pepper, and flour until well combined. 4. Add the seltzer. Slowly pour in the seltzer water, whisking until you have a smooth batter. The carbonation helps create that signature light and crispy Long John Silver's-style coating. If the batter seems too thick, add another splash of seltzer until it reaches a consistency that will coat the squash rings. 5. Coat the squash. Pat the squash rings dry with a paper towel. Dip each ring into the batter, making sure both sides are evenly coated. Allow any excess batter to drip off. 6. Fry until golden. Carefully lower the battered squash rings into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes, turning as needed, until the batter is golden brown and crispy and the squash is tender. 7. Drain and season. Remove the rings from the fryer and transfer to a wire rack to allow excess oil to drain. Sprinkle with a little additional salt while they're still hot, if desired. 8. Make the dipping sauce. Mix Thousand Island dressing with a few dashes of Tabasco sauce, adjusting the heat to your liking. 9. Serve immediately. Enjoy the crispy delicata squash rings while they're hot with your favorite dipping sauce! Recipe Tips: Keep the seltzer cold. Cold carbonated water helps create a lighter, crispier batter. Mix the batter just before you're ready to fry. Don't overcrowd the fryer. Frying in small batches helps maintain the oil temperature at 350°F, giving you that crispy coating instead of greasy squash rings. No peeling required! One of the best things about delicata squash is its thin, edible skin. It softens as the squash cooks, making this recipe even easier. Reheat in the air fryer. If you have leftovers, pop them into a preheated air fryer at 375°F for approximately 3–5 minutes until hot and crispy again. The contrast between the slightly sweet, tender squash and the crispy, savory batter. Add that spicy Thousand Island dipping sauce, and you've got a delicious appetizer or side dish! #delicatasquash #friedsquash #recipes
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mybizzykitchen_
Long John Silver’s Delicata Squash Rings These crispy delicata squash rings are a fun twist on Long John Silver’s famous battered chicken planks! Thinly sliced delicata squash gets coated in a light, seasoned, bubbly batter and deep-fried until golden brown and crispy. The squash is naturally sweet, which pairs perfectly with the savory batter. Serve with your favorite dipping sauce: I used Thousand Island dressing mixed with a little Tabasco for a sweet and spicy kick! Serves: 2 Ingredients 1 medium delicata squash 2 tablespoons cornstarch 1/2 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon black pepper 3/4 teaspoon paprika 1/4 teaspoon cayenne pepper 1/2 cup all-purpose flour 3 ounces seltzer water (any flavor; we used lemon-lime) Oil for frying (we used peanut oil) For the dipping sauce: Light Thousand Island dressing Tabasco sauce, to taste Instructions 1. Prepare the squash. Wash and dry the delicata squash. Slice into thin rings, approximately 1/4-inch thick. Use a small spoon or knife to remove the seeds and stringy centers from each ring. No need to peel the squash because delicata squash skin is completely edible! 2. Heat the oil. Preheat your deep fryer to 350°F. If using a heavy-bottomed pot, add enough oil for frying and use a thermometer to monitor the temperature. 3. Make the batter. In a medium bowl, whisk together the cornstarch, garlic powder, salt, black pepper, paprika, cayenne pepper, and flour until well combined. 4. Add the seltzer. Slowly pour in the seltzer water, whisking until you have a smooth batter. The carbonation helps create that signature light and crispy Long John Silver's-style coating. If the batter seems too thick, add another splash of seltzer until it reaches a consistency that will coat the squash rings. 5. Coat the squash. Pat the squash rings dry with a paper towel. Dip each ring into the batter, making sure both sides are evenly coated. Allow any excess batter to drip off. 6. Fry until golden. Carefully lower the battered squash rings into the hot oil, working in batches to avoid overcrowding. Fry for 3–4 minutes, turning as needed, until the batter is golden brown and crispy and the squash is tender. 7. Drain and season. Remove the rings from the fryer and transfer to a wire rack to allow excess oil to drain. Sprinkle with a little additional salt while they're still hot, if desired. 8. Make the dipping sauce. Mix Thousand Island dressing with a few dashes of Tabasco sauce, adjusting the heat to your liking. 9. Serve immediately. Enjoy the crispy delicata squash rings while they're hot with your favorite dipping sauce! Recipe Tips: Keep the seltzer cold. Cold carbonated water helps create a lighter, crispier batter. Mix the batter just before you're ready to fry. Don't overcrowd the fryer. Frying in small batches helps maintain the oil temperature at 350°F, giving you that crispy coating instead of greasy squash rings. No peeling required! One of the best things about delicata squash is its thin, edible skin. It softens as the squash cooks, making this recipe even easier. Reheat in the air fryer. If you have leftovers, pop them into a preheated air fryer at 375°F for approximately 3–5 minutes until hot and crispy again. The contrast between the slightly sweet, tender squash and the crispy, savory batter. Add that spicy Thousand Island dipping sauce, and you've got a delicious appetizer or side dish! #delicatasquash #friedsquash #recipes
This is my high protein take on my OG skinny pizza dough. I substituted whipped low fat cottage cheese in place of the Greek yogurt, so if you don’t care for Greek yogurt, this is the recipe for you. 😉 This dough recipe makes 4 individual pizzas - I used 1/4 of this dough for the pizza in the video. 2 cups self-rising flour 1 teaspoon yeast 1 teaspoon salt 1/2 cup whipped cottage cheese 1/2 cup water Mix the flour, yeast and salt together. Stir in the cottage cheese and slowly add the water just until the dough comes together. Sometimes you don’t need the whole 1/2 cup. Let rise for 12 hours. Store in the refrigerator for up to 7 days. Top with favorite toppings. Bake at 500 for 8 minutes. I bake my pizza on a baking steel. It’s the best vessel to cook a pizza on that will never crack like a baking stone and tastes like restaurant pizza. Biz10 saves 10% at baking steel.com 😍 #pizza #skinnypizzadough#pizzadough
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9mo ago
mybizzykitchen_
This is my high protein take on my OG skinny pizza dough. I substituted whipped low fat cottage cheese in place of the Greek yogurt, so if you don’t care for Greek yogurt, this is the recipe for you. 😉 This dough recipe makes 4 individual pizzas - I used 1/4 of this dough for the pizza in the video. 2 cups self-rising flour 1 teaspoon yeast 1 teaspoon salt 1/2 cup whipped cottage cheese 1/2 cup water Mix the flour, yeast and salt together. Stir in the cottage cheese and slowly add the water just until the dough comes together. Sometimes you don’t need the whole 1/2 cup. Let rise for 12 hours. Store in the refrigerator for up to 7 days. Top with favorite toppings. Bake at 500 for 8 minutes. I bake my pizza on a baking steel. It’s the best vessel to cook a pizza on that will never crack like a baking stone and tastes like restaurant pizza. Biz10 saves 10% at baking steel.com 😍 #pizza #skinnypizzadough#pizzadough

My Bizzy Kitchen (@mybizzykitchen_) TikTok Stats & Analytics

My Bizzy Kitchen (@mybizzykitchen_) has 118K TikTok followers with a 5.23% engagement rate over the past 12 months. Across 406 videos, My Bizzy Kitchen received 106K total likes and 2.14M views, averaging 260 likes per video. This page tracks My Bizzy Kitchen's performance metrics, top content, and engagement trends — updated daily. To benchmark @mybizzykitchen_ against other accounts, use Socialpruf's TikTok competitor analysis tool.

My Bizzy Kitchen (@mybizzykitchen_) TikTok Analytics FAQ

How many TikTok followers does My Bizzy Kitchen have?+
My Bizzy Kitchen (@mybizzykitchen_) has 118K TikTok followers as of October 2026.
What is My Bizzy Kitchen's TikTok engagement rate?+
My Bizzy Kitchen's TikTok engagement rate is 5.23% over the last 12 months, based on 406 videos.
How many likes does My Bizzy Kitchen get on TikTok?+
My Bizzy Kitchen received 106K total likes across 406 videos in the last 12 months, averaging 260 likes per video.
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My Bizzy Kitchen's TikTok content generated 2.14M total views over the last 12 months.
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