Corn and Zucchini Summer Frittata

[1 SP per 6^th of pie] "HELLO SUMMER!!" That's what your taste buds will say after trying this bright, fresh and herby Corn and Zucchini Summer Frittata. The fresh basil and chives, the juicy zucchini and the sweet corn combine perfectly with the fluffy eggs and rich sharp cheddar to make this frittata totally swoon-worthy. It's also a great way to use up leftover corn on the cob or zucchini (if the corn is already cooked you can just cut it off and skip cooking it)! You'll love the sharp white cheddar in this, but if that’s not your thing you could definitely substitute Mozzarella or another flavorful melty cheese.

Spiralized Mexican Sweet Potato and Chicken Casserole

[3 SP per serving] If you’re looking for new recipes to make using your spiralizer, this one's for you! This Mexican inspired casserole is made with spiralized sweet potatoes, shredded chicken, black beans and corn in a delicious guajillo pepper sauce topped with melted cheese - and the portions are very generous!

Shrimp Zoodles Parmesan

[3 SP per serving] Baked Shrimp Parmesan over Zucchini Noodles - an easy, light and delicious shrimp dish made in under 30 minutes! Rather than frying the shrimp like you'd get from a restaurant, bake them in the oven until golden.

Asparagus, New Potato and Chive Frittata

[1 SP for ¼ of pie] This flavourful frittata is the perfect brunch, lunch or light supper dish. With only egg as the only in the dish, it counts as vegetarian, not vegan, and is super filling.