Recipe of the Week: Cheesy Bacon Ranch Chicken

Need a delicious dinner recipe that’s keto-friendly? Check.

Gluten-free? Check.

Will earn you up to XXX Points? Check.

This easy dish takes less than an hour to prepare and serves 4.


  • 4 slices thick-cut bacon (earn up to 510 Points)
  • 4 boneless skinless chicken breasts (about 1 3/4 lbs.) (earn 3 Points)
  • Kosher salt
  • Freshly ground black pepper
  • 2 tsp. ranch seasoning
  • 1 1/2 c. shredded mozzarella 
  • Chopped chives, for garnish


  1. Step 1In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
  2. Step 2Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side. 
  3. Step 3Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes. 
  4. Step 4Crumble and sprinkle bacon and chives on top before serving.

See full recipe here.

Treat Yourself to a Sweet $5 Bonus!

Treat yourself to a bonus with a new round of MyPoints BINGO where US members can earn up to 750 Points and CA Members can earn a 250 Point Bonus!

Pre-registration starts at 8 am PT today, Friday, December 1st and the BINGO Board starts at 8 am PT on Monday, December 4th.

You can join anytime before the submission deadline at 11:59 pm PT on Monday, December 11th but only activities completed AFTER you join will mark off your BINGO squares.

BINGO activities will include:

US only

CA only

You must submit your completed pattern by 11:59 pm PT on Monday, December 11th to claim your Bonus.

Recipe of the Week: Pumpkin Cream Cheese Bread

This tasty treat is even more delicious than a Pumpkin Spice Latte and can earn you up to 698 Points!


  • 4 ounces softened cream cheese
  • ¼ cup sugar
  • 1 Large Eggland’s Best egg yolk


  1. Preheat your oven to 350 degrees Fahrenheit. Line a 9-inch by 5-inch bread pan with parchment paper.
  2. In a mixing bowl, combine the eggs, melted coconut oil, vanilla, and pumpkin purée. Stir together.
  3. Sift in the flour, pumpkin pie spice, cinnamon, baking soda, sea salt, and coconut sugar. Stir together.
  4. Make the filling. Add the softened cream cheese, sugar, and egg yolk to a clean mixing bowl. Use an electric mixer to beat until completely creamy and smooth.
  5. Assemble the bread. Pour ¾ of the pumpkin bread batter into the parchment lined bread pan.
  6. Spread the filling mixture on top. Smooth into an even layer.
  7. Top with the remaining pumpkin bread batter. Smooth into an even layer.
  8. Bake for 40 to 50 minutes, or until a toothpick inserted into the center comes out mostly clean.
  9. Finally, remove the pan from the oven. Allow the bread to fully cool before slicing.

See full recipe here.

Recipe of the Week: Butter Cookie Cheesecake

Forget Pumpkin or Apple pie. Top off your Thanksgiving feast with this delicious cheesecake and earn up to 1,196 Points!


Butter Cookie Base:

Gelatin mix:

  • 1 tsp gelatin powder
  • 1 tsp sugar
  • 1 Tbsp organic lemon juice
  • 1 Tbsp water

Cheesecake filling:

  • 7 oz cream cheese
  • 2 ½ Tbsp sugar
  • 1 vanilla pod
  • Organic lemon (zest from ½  lemon and 1 Tbsp juice) (earn 3 Points)
  • Gelatin* mix, see above
  • 7 oz heavy cream. Lightly whipped


  1. Blend the cookies and the butter in a food processor for 1-2 minutes.
  2. Place the cookie mixture on the bottom of a pie pan lined with a piece of non-stick pan lining paper. Make sure to press to the the edges.
  3. Bake it in the oven with tin foil on top for approximately 8 minutes at 350°F. Cool down completely.
  4. Cheesecake filling: Leave the ingredients on the countertop for 30 minutes to allow them to reach room temperature. With a sharp knife, cut the vanilla pod down the middle until “butterflied”. Put a little of the cream cheese into a bowl and smush the vanilla seeds into the cheese until thoroughly mixed in. Then add the remaining creme cheese, lemon zest, lemon juice and sugar. Mix well.
  5. Gelatin mix: Mix the gelatin powder and the sugar. Mix lemon juice and water and heat to boiling. Pour over the gelatin/sugar mix and stir until completely dissolved.
  6. Whip the gelatin mix into the cheese cake filling. Fold in the heavy cream. Pour the cheesecake mix on top of the butter cookie crust, cover and cool down in the fridge for 2-3 hours.

See full recipe here.

Craving cheesecake but don’t want the hassle? Purchase this Sara Lee cheesecake and earn up to 785 Points!

Get a Supersized BINGO Bonus!

We’ve got special Black Friday/Cyber Monday round of BINGO for you!

US members can earn up to 3,000 Points and Canadian members can earn up to a 750 Point Bonus.

Pre-registration starts at 8 am PT on Friday, November 17th and the Board starts at 8 am PT on Monday, November 20th. You can join the fun anytime before the submission deadline at 11:59 pm PT on Thursday, November 30th but only activities completed after joining will mark off your squares.

This board’s activities include:

US Only

CA Only

November 2023 Rewarding Moment

This month’s Rewarding Moment comes from Kimberly Slivka who joined MyPoints in June 1999 via the recommendation of a friend.

Her favorite ways to earn are shopping and surveys.

This is her story:

“My story begins 17 months ago when my husband was killed trying to be a Good Samaritan.

He happened upon a horrific, fiery traffic accident. He was able to get 2 people out of a burning truck before he, himself was hit and killed by a passing tractor trailer.

This story is sadder because we had just purchased a home in FL 3 weeks prior and he and our son had just come back from a trip up North to get the last of our things there the day before he passed. This chain of events was 2 days before his 63rd birthday.

Needless to say after being together for 36 years I was devastated.

Depression, anxiety and PTSD set in quickly and I was unable to leave my son’s home for a year. My doctors, friends and family insisted I do something- anything.

I have done MyPoints for years, so I started seriously doing it. I earned gift cards that I gave to our son & daughter-in-law to use for groceries or for meals out.

I used my gift cards to give as holiday gifts as I couldn’t go out.

Now at 17 months post loss, I am visiting a fellow widow I met through my doctors. She lives 2 1/2 hrs from me.

I am currently in a hotel on the beach in Florida ALONE. My first outing in 17 months.

I used Target gift cards to buy new clothes and Mastercard gift cards for dinner.

It’s been a long 17 months and I miss my husband like crazy but MyPoints has been the one “outside” constant and probably kept me from going insane and needing more mental help than I received.”

Thank you for sharing your story, Kimberley! Our condolences to you for your loss and we wish you continued healing. In appreciation for over 23 years of loyal membership, we’ve added 3,950 Points to your account.

Got a Rewarding Moment made possible by MyPoints? Submit it via this form for a chance to be awarded 3,950 Points if selected!

Recipe of the Week: Penne with Sausage and Spicy Cream Tomato Sauce

In less than 30 minutes, you can make this delicious family dinner and earn up to 176 Points!


  • 1 pkg. Bob Evans Original Roll Sausage (earn 170 Points)
  • 1 lb. Penne pasta
  • 2 tablespoons Olive Oil
  • 1 cup onion, finely chopped (earn 3 Points)
  • 4 cloves garlic, minced
  • 2 cans (8 oz. each) tomato sauce
  • 1 can (14.5 oz.) diced tomatoes
  • 1/2 teaspoon hot red pepper flakes
  • Salt & cracked black pepper, to taste
  • 3/4 cup heavy cream
  • 2 tablespoons butter, unsalted (earn 3 Points)
  • Fresh basil leaves, chopped for serving (optional)
  • Grated Parmesan cheese, for serving


  1. Cook the penne pasta according to package directions. Drain and set aside.
  2. Heat oil in a saucepan over medium. Sauté the onions and garlic until soft, about 3 minutes.
  3. Add sausage roll; cook and crumble the sausage until no longer pink.
  4. Add in the tomatoes and hot red pepper flakes; mix to combine. Season with salt and pepper to taste.
  5. Pour in the heavy cream and butter; stir to combine.
  6. Add the drained pasta into the sauce and toss to combine. Bring the sauce and pasta to a boil, stirring to coat the pasta with sauce.

See full recipe here.

Recipe of the Week: Weeknight Turkey Frittata

One pan and less than an hour to serve up a delicious breakfast, brunch, lunch or dinner with this easy, yet versatile recipe that can earn you up to 1,536 Points!


  • 1 lb. Sara Lee® Oven Roasted Turkey Breast, diced (earn up to 680 Points)
  • 2 tbsp. extra virgin olive oil
  • 1 large sweet onion, chopped (earn 3 Points)
  • 1 small zucchini, thinly sliced
  • 1/2 tsp. kosher salt
  • 10 eggs (earn up to 850 Points)
  • 1 large beefsteak tomato, sliced (earn 3 Points)
  • 8 oz. fresh mozzarella, shredded
  • 1/4 tsp. garlic powder
  • 1/4 cup Parmesan cheese, grated
  • 3/4 cup fresh basil, torn or sliced


  1. Heat a large 12 in. skillet on high. Add olive oil and swirl all around to coat the pan
  2. 2.Add onion and diced turkey. Sauté until both are lightly browned, about 8 minutes
  3. 3.Add zucchini and 1/4 tsp. of salt. Sauté until tender, about 2 minutes
  4. 4.Beat eggs in a bowl along with 1/4 tsp. of salt
  5. 5.Turn off the heat on the skillet and pour in beaten eggs. Sprinkle basil
  6. 6.Place sliced tomatoes and mozzarella on top of the eggs, arranging like you would a pizza
  7. 7.Sprinkle garlic powder on top
  8. 8.Bake at 400 degrees for 16 – 20 minutes, until eggs are almost set
  9. 9.Sprinkle parmesan cheese over frittata, then turn oven to low broil
  10. 10.Cook frittata 2 – 3 more minutes until eggs are fully cooked and cheese is bubbly and lightly brown

See full recipe here.

Celebrate Fall with a $5 Bonus!

Treat yourself to a bonus with a new round of MyPoints BINGO where US members can earn up to 750 Points and CA Members can earn a 250 Point Bonus!

Pre-registration starts at 8 am PT today, Friday, November 3rd and the BINGO Board starts at 8 am PT on Monday, November 6th.

You can join anytime before the submission deadline at 11:59 pm PT on Monday, November 13th but only activities completed AFTER you join will mark off your BINGO squares.

BINGO activities will include:

US only

CA only

You must submit your completed pattern by 11:59 pm PT on Monday, November 13th to claim your Bonus.

Recipe of the Week: Cobb Salad Avocado Toast

Elevate your breakfast or brunch with a modern twist on the classic Cobb Salad – introducing the Cobb Salad Avocado Toast. With creamy avocado, crisp bacon, fresh tomatoes, and a perfectly poached egg, this dish combines the best of both worlds, making it a delightful and nutritious start to your day.

Plus earn up to 1,199 Points!



1.Top each toast slice with smashed avocado spread, 2 slices Sara Lee® Oven Roasted Turkey Breast, hard-boiled egg, chopped bacon, cherry tomatoes, and blue cheese crumbles.

2.Mash an avocado slice on a piece of bread as base.

3.Top with Sara Lee® Oven Roasted Turkey Breast and pick your Cobb Salad toppings from there!.

4.Add some chopped bacon, cherry tomatoes, crumbled blue cheese, and finish it off with a sprinkle of chopped green onions.

See full recipe here.