< 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 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 Black Bean Tostadas Yield 2 Servings Prep Time 15 Minutes Cook Time 5 – 10 Minutes Category Breakfast Calories 337 Carbs 45.3 Fat 7.8 Fiber 12.6 Protein 21.4 WW Points 2 ingredients 1 can black beans – drained & rinsed 2 corn tortillas, air-fried or baked until crunchy 2 tablespoons feta cheese 2 eggs, cooked sunny side up jalapeño slices pico de gallo (see below) for the pico de gallo: 3 Roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped juice of 2 – 3 limes kosher salt, cracked black pepper, and lime juice to taste directions Step 1: Make the Pico In a medium bowl, combine tomatoes, red onion, jalapeños, and cilantro. Add fresh lime juice, salt, and pepper. Toss well and adjust seasoning to taste. Set aside to let the flavors meld. Step 2: Crisp Tortillas Air-fry corn tortillas at 375°F for 4 - 6 minutes, or until golden and crispy. (You can also bake at 400°F for about 6 - 8 minutes, flipping halfway.) Step 3: Prepare the beans While the tortillas cook, mash the black beans with a fork until mostly smooth. Season lightly with salt, pepper, onion & garlic powders. Step 4: Cook the Eggs Heat a nonstick skillet over medium heat. Cook eggs sunny-side up until whites are set and yolks are still runny. Step 5: Assemble Spread mashed black beans over each crispy tortilla. Top with a sunny-side egg, a generous spoonful of pico de gallo, crumbled feta, fresh jalapeño slices, and cracked black pepper. 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

< Back Christmas-fetti Cookies Yield 40 Cookies (#60 Scoop) Prep Time 10 Minutes (Chill Time: 15 Minutes) Cook Time 9 Minutes Category Desserts Calories 116 Carbs 15.9 Fat 5.3 Fiber 0.2 Protein 1.3 WW Points 5 ingredients ½ cup butter ¼ cup vegetable shortening ¾ cup plus 2 tablespoons packed brown sugar 6 tablespoons sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well) ½ teaspoon vanilla extract 1 large egg plus 1 egg white ½ cup white chocolate chips ½ cup mini Christmas M&M’s ½ cup red, green, and white sprinkles directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl. Step 4: Add the egg, egg white, and vanilla extract. Mix until fully combined. Step 5: With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix. Step 6: Stir in the white chocolate chips, mini M&M’s, and sprinkles. Step 7: Chill the cookie dough for 15 minutes. Step 8: Using a #60 scoop , portion the dough onto the prepared baking sheets. Step 9: Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges. Step 10: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Notes: If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand. 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 Stuffed Carrot Cake Cookies Yield 9 Cookies Prep Time 1 Hour Cook Time 10 Minutes Category Desserts Calories 477 Carbs 61.1 Fat 21.9 Fiber 0.4 Protein 6.2 WW Points 19 ingredients for the cookies: 1 cup butter cold 1 ¾ cup brown sugar 2 large eggs 3 1/2 cups flour ¼ cup cornstarch 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup grated carrots ½ cup walnuts, toasted and chopped for the icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the icing: Step 1: Place butter in stand mixer bowl and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Using a ½ tablespoon sized cookie scoop , scoop the filling onto a piece of parchment paper. Step 3: Scoop out 9 dollops of the filling. Put the filling in the freezer while you make the cookie dough. for the cookies: Step 1: In a stand mixer, combine cold butter and brown sugar. Mix until smooth and slightly fluffy (about 2 minutes). Step 2: Add the eggs and mix on low until the eggs are just mixed in. Step 3: Sift the flour, cornstarch, baking soda, salt, and cinnamon together. Add to the butter mixture. Step 4: Mix on low until there is only a little bit of flour not mixed in. Step 5: Add the carrots and walnuts and mix on low until they are just combined in with the rest of the dough and there are no streaks of flour. Step 6: Put the dough in the fridge for at least 30 minutes to chill. Step 7: When you’re ready to bake, preheat your oven to 400 degrees. I used this size scoop for the cookies (about 1 ½ oz). Put one ball of frozen cream cheese filling in the middle of the dough and enclose the dough around it. Step 8: Bake the dough for 8 - 11 minutes, until the outside is slightly golden brown and barely set. Let the cookies cool on the baking sheet for 30 - 60 minutes. This is important so the dough will set up properly. Jenn's Note: The icing recipe makes 2 cups. You will have extra. You can use this for my pumpkin bread or pumpkin cake cookies 😊 Previous Next

< Back Mom's Tater Tot Casserole Yield 6 Servings Prep Time 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 280.3 Carbs 17.2 Fat 14.7 Fiber 1.8 Protein 19.8 WW Points 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

Quick, delicious, and nutritious recipes for real life. Points for Jenn shares easy, macro-friendly and satisfying meals plus meal prep ideas for balanced, healthy eating. Welcome to Points for Jenn Simple, protein-forward comfort food for everyday life. Enjoy quick breakfasts, balanced dinners and tasty desserts you want to eat again and again. Browse Jenn's Recipes Search Jenn's Recipes Search The First Official PFJ eBook Is Here! High-Protein Breakfasts features over 30 recipes, plus meal prep tips, planners, and bonus resources to help you enjoy stress-free mornings all week long. Buy Now Jenn's Journey My name is Jenn, and I am passionate about creating delicious and nutritious meals that are good for both your body and your taste buds. I believe that healthy eating should never be a sacrifice, so I strive to create meals that are both satisfying and nourishing. With a focus on whole foods, fresh ingredients, and balanced nutrition, my recipes are designed to help you feel your best. Whether you are a seasoned chef or a beginner in the kitchen, my goal is to make healthy cooking accessible and enjoyable for everyone. From quick and easy weeknight dinners to some of my favorite indulgent cookies, my recipes are sure to please and most are Weight Watchers (WW) friendly. Thank you for visiting my website and I hope you find inspiration and joy in cooking and eating healthy. With Love, Jenn about Jenn's Recipes Appetizers Breakfast Lunch & Dinner Desserts Condiments Cookies view all Most Popular Recipes bacon onion jam big cheez-it crunchwrap carrot salad deviled eggs deluxe mad hippie sandwich protein pancakes: cinnamon roll smash banh mi tacos teriyaki chicken noodles view all New Recipes roasted veggie lasagna hot chicken sandwich traditional crunchwrap supreme apple pie parfait sausage hash parfait: strawberry shortcake view all Join the PFJ Community! Join our email list and get priority access to new recipes and more. Enter your email here Sign Up Thanks for submitting!

< Back Bacon Onion Jam Yield 16 Servings Prep Time 10 Minutes Cook Time 1 Hour 20 Minutes Category Condiments Calories 202 Carbs 15.2 Fat 7.2 Fiber 2.4 Protein 10.4 WW Points 4 ingredients 1 12 ounce pack of bacon, cut crosswise into ½” pieces 6 cups yellow onions, diced (about 3 medium onions) pinch of kosher salt 1 tablespoon lakanto golden sugar 3 tablespoons brown sugar ¼ - ½ teaspoon black pepper 4 cloves garlic, finely diced ¼ cup balsamic vinegar 3 - 4 tablespoons water *as needed directions Step 1: Heat a large skillet over medium-low. Add the bacon and cook down until it’s still a little chewy, not crispy. Step 2: When cooked, remove the bacon from the pan and place on some paper towels to help remove the grease. Step 3: Remove all but 1 tablespoon of bacon grease from the pan, add your diced onions, and a pinch of kosher salt, and cook over medium-low heat, stirring every 10 minutes or so, until the onions are caramelized. This will take about 60 minutes – but so worth it! Step 4: At this point, add the sugars, pepper, garlic, balsamic vinegar, and bacon to the onions – mix until well incorporated. Step 5: Cook over low heat, stirring occasionally, for 15 minutes, adding the water as needed to get the mixture all jammy and thick. Step 6: Serve warm or at room temperature. Make my bacon onion jam grilled cheese, patty melt, or add it to a charcuterie board! Previous Next