< Back Teriyaki Chicken Tacos Yield: 4 Servings Prep Time: 1 Hour 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 338.7 Carbs: 32.6 Fat: 11.5 Fiber: 3.7 Protein: 26.2 WW Points: 8 ingredients 8 chicken breast tenderloins (about 1 pound) ½ – ¾ cup teriyaki sauce 3 cups coleslaw mix 4 green onions, sliced 4 tablespoons marie's coleslaw dressing 8 extra thin corn tortillas toppings: cilantro leaves, whole or chopped chopped peanuts lime wedge spicy mayo 2 tablespoons mayo 1 tablespoon sriracha directions Step 1: Marinate the chicken tenderloins in the teriyaki sauce for at least an hour. While the chicken is marinating, prepare your slaw mixture by placing the coleslaw, green onion, and coleslaw dressing in a medium-sized bowl. Mix well and set aside. You can add as little or as much dressing as you like. Be sure to adjust points/calories as needed Step 2: Grill chicken until the internal temperature reaches 165°F. Once the chicken is fully cooked, cut into bite-size pieces. Step 3: And now to assemble your tacos: Warm your tortilla, add chicken, and top with some slaw mixture. Step 4: Top with cilantro leaves, chopped peanuts, and a little spicy mayo. Serve with a squeeze of lime and enjoy! Jenn's Note: This is a family favorite! Previous Next

< Back Parfait: Strawberry Mango Oat Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 1 - 24 Hours (Chill Time) Category Breakfast Calories: 438 Carbs: 71.9 Fat: 5.1 Fiber: 10.1 Protein: 19.6 WW Points: 3 ingredients ½ banana ½ cup oats ½ cup unsweetened vanilla almond milk dash of cinnamon splash of vanilla ½ cup mango chunks, defrosted ½ cup diced strawberries I container zero sugar toasted coconut vanilla greek yogurt 4 tablespoons sugar-free cool whip directions Step 1: In a small bowl, mash the banana with the cinnamon and vanilla. Add the oats and milk and mix until incorporated. Step 2: In another small bowl, gently fold together the yogurt and Cool Whip. Step 3: Take a mason jar or container with a lid, and start to layer with oats, mango, yogurt mix, strawberries, oats, and repeat until you reach the top. Step 4: Top with a lid and chill for at least an hour and up to 24 hours. Enjoy! Previous Next

< Back Protein Pancakes: Almond Butter and Jelly Yield: 1 Serving Prep Time: 5 Minutes (Chill Time) Cook Time: 10 Minutes Category Breakfast Calories: 432 Carbs: 53.9 Fat: 10.7 Fiber: 8.4 Protein: 34.3 WW Points: 2 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla Dash of cinnamon for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ cup strawberries, quartered & tossed with 1-2 teaspoons of lakanto sugar (or sugar-free sugar of choice) directions Step 1: Cut strawberries and sprinkle with 1 - 2 teaspoons of Lakanto sugar and set aside for about 60 minutes. This will help create juices for your “jelly” topping. You can also do this the night before. Step 2: Heat a non-stick skillet over medium-low heat. Place all ingredients in a blender and blend until smooth. Step 3: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Step 4: Repeat the process until you’ve cooked all the batter. This should make about 3, 6" pancakes. Step 5: Top with almond butter and strawberries. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Protein Pancakes: Maple Pecan Bacon Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 454 Carbs: 33.9 Fat: 18.3 Fiber: 9.9 Protein: 36.3 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla dash of cinnamon dash of sweetener (if desired) for the toppings: ½ banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 3: Top with banana slices, chopped bacon and pecans. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Big Cheez-It Tostada Yield: 12 Tostadas Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 20 Minutes Category Lunch + Dinner Calories: 344 Carbs: 47.6 Fat: 9.3 Fiber: 2.6 Protein: 11.5 WW Points: 7 ingredients 3 cups flour 2 tablespoons nutritional yeast 1 ½ teaspoons sweet paprika 2 teaspoons baking powder 1 teaspoon kosher salt ¾ cup water ½ cup + 1 tablespoon olive oil for the coating: 1 cup nutritional yeast 2 tablespoons sweet paprika 1 ½ teaspoons onion powder ½ teaspoon lemon peel, minced and dried a bit 2 ½ teaspoons kosher salt directions Step 1: In a large bowl whisk together all the dry ingredients. Make a well in the center and add in the water and oil. Step 2: Mix until a rustic dough is formed. Turn out onto the counter and divide into two equal pieces. Wrap in saran wrap and refrigerate for 15 minutes. Step 3: Flour your surface and roll out the dough into a ¼” thick rectangle about 11 inches across. Flour as needed. Cut into 5-inch squares. You should get six big cheez-its. Step 4: Make five indents on 2 of the opposite edges, and 6 indents on the other 2 edges remaining, and poke six holes in the centers. Step 5: Bake for 15 minutes, rotate the tray and bake for another five minutes. Let cool for 5 minutes, then toss in the powder mixture, and let cool completely. Step 6: To make the coating mixture, place all the ingredients in a blender, and blend it into a powder. Jenn's Note: I topped mine with mashed pinto beans, lettuce, onion, tomato, hot sauce and a sprinkle of cheese. *Points and calories for Cheez-It only. Original recipe can be found in the highlights here Previous Next

< Back Lemony Pistachio Pesto Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 23 Carbs: 1.5 Fat: 1.5 Fiber: 0.5 Protein: 1.2 WW Points: 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon Previous Next

< Back Christmas Light Cookies Yield: 10 Cookies (Using 3-Inch Cutter) Prep Time: 15 Minutes (Chill Time: 30 Minutes) Cook Time: 9 – 10 Minutes Category Desserts Calories: 255 Carbs: 37.5 Fat: 10.2 Fiber: 0.6 Protein: 3.2 WW Points: 11 ingredients Cookies 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg plus 1 large egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups bread flour Zest of 1 orange Icing and Decoration 1 cup powdered sugar 2–3 tablespoons milk Melted chocolate (for the “light string”; Ghirardelli used) Colored M&M’s, cut in half directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy. Step 2: Add the egg, egg yolk, vanilla extract, baking powder, orange zest, and salt. Mix for 1 minute, scraping down the bowl as needed. Step 3: With the mixer on low, add the bread flour and mix until just combined. Step 4: Cover the dough and refrigerate for 30 minutes. Step 5: Roll the dough to ¼-inch thickness and cut out rounds using a 3-inch cookie cutter. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. Step 7: Bake for 9–10 minutes, or until set but not browned. Cool completely. Step 8: Dip the cookies into the simple icing and allow the icing to harden fully. Step 9: Pipe melted chocolate in a wavy line over the iced cookies to create the string of lights. Press halved M&M’s along the chocolate to resemble colorful Christmas lights. Previous Next

< Back Big Cheez-It Crunchwrap Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 567 Carbs: 72 Fat: 14.4 Fiber: 9.9 Protein: 30.6 WW Points: 10 ingredients 1 big cheez-it 3 oz cooked + taco seasoned 98% ground chicken 2 tablespoons salsa con queso ½ cup shredded lettuce ¼ cup diced tomatoes 2 tablespoons diced onion 1 cut da carb wrap directions Step 1: Make your big Cheez-Its and cook your ground chicken before starting. Step 2: To make your crunch wrap, on the center of your wrap, add the queso and top it with your ground chicken. Step 3: Add your big cheese it and top it with lettuce, tomato, and onion. Do the crunch wrap fold and bake on a griddle with the seam down first for about one to two minutes until it is golden brown. Step 4: Then flip and cook for an additional one to two minutes until golden brown. Serve immediately and enjoy. Previous Next

< Back Maple Oat Nut Scone with Bacon Yield: 16 Scones Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 289.2 Carbs: 30.8 Fat: 16.4 Fiber: 1.4 Protein: 4.6 WW Points: 12 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract 8 slices uncured bacon, cooked, chopped and divided for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ªF. In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 2: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans and the bacon. * save a little of each for topping Step 3: Whisk together the almond milk, egg, and 1 teaspoon maple extract. Step 4: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 5: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about 3/4" thick. Step 6: Cut each circle 8 equal wedges. Step 7: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 8: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. Top with remaining pecans and bacon pieces. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Shrimp Ceviche Yield: 6 – 8 Servings Prep Time: 30 Minutes (Chill Time) Cook Time: 0 Minutes Category Lunch + Dinner Calories: 151 Carbs: 25.7 Fat: 3.7 Fiber: 6.9 Protein: 5.1 WW Points: 2 ingredients 1½ pounds frozen large, cooked cocktail shrimp (peeled, deveined, tail on) You'll want these defrosted, tail removed and chopped in halves or thirds. 1 cucumber, peeled and diced 1 small red onion, diced 2 medium avocados, diced 4 roma tomatos, diced 1 bunch cilantro, chopped 5 – 6 cloves garlic, finely diced 2 lemons, juiced 1 32 ounce container of Camaronazo (shrimp and tomato juice) Or you can use Clamato Tomato Cocktail Mix. I would recommend the spicy one. directions Step 1: Once you have your shrimp and veggies prepared and chopped, throw everything in a large bowl and add all the Camaronazo juice and lemon juice. Step 2: Mix together until well incorporated and chill for 30 minutes. Step 3: Serve and enjoy! Jenn's Note: Serve with tostadas or Ritz Crackers and don't forget the Tapatio Hot Sauce! Previous Next