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< 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 Smash Banh Mi Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 6 Minutes Category Lunch + Dinner Calories 229 Carbs 19.4 Fat 6.8 Fiber 2.2 Protein 20.9 WW Points 4 ingredients 1 pound ground chicken 99% 1 tablespoon ginger paste 1 tablespoon lemongrass paste 4 cloves garlic, finely chopped ¼ cup chopped cilantro 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 teaspoon ground white pepper pinch of kosher salt 8 corn tortillas directions Step 1: Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla. You can divide the mixture into more portions if you want to make more than 8 tacos. Step 2: Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes. Step 3: Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy. Jenn's Notes: Pictured Toppings: Pickled Carrots Thinly Sliced Cucumber Fresno Chili Sriracha Mayo Cilantro Leaves Peanuts Fold the taco in half and enjoy with a fresh squeeze of lime. Previous Next

< Back Smashed Chicken Caesar Tacos Yield 4 Servings Prep Time 10 Minutes Cook Time 6 Minutes Category Lunch + Dinner Calories 335.7 Carbs 16.6 Fat 16.9 Fiber 13 Protein 29.3 WW Points 4 ingredients for the chicken tacos: 1 pound ground chicken (93% lean) Salt, black pepper, onion powder, garlic powder 20 g shredded Parmesan cheese 8 street taco flour tortillas (such as Mission Zero Net Carb) for the dressing: 35 g nonfat Greek yogurt 3 tablespoons Olive Garden dressing 10 g shredded Parmesan cheese Salt, black pepper, onion powder, garlic powder (to taste) for the toppings: 2 cups chopped lettuce Croutons, crumbled Shredded Parmesan cheese directions Step 1: Prepare the Chicken In a medium bowl, combine ground chicken with salt, pepper, garlic powder, onion powder, and Parmesan cheese. Divide the mixture into 8 equal portions (about 2 oz each). Place one portion on each tortilla and use your hands to evenly smash and spread the chicken across the surface. Step 2: Cook the Tacos Heat a large skillet over medium-high heat. Once hot, spray with pan spray. Working in batches, place 3–4 tacos meat-side down in the pan and cook for about 3 minutes. Flip and cook the tortilla side for another 2 minutes, until golden and crisp. Remove and repeat with the remaining tacos. Step 3: Make the Dressing In a small bowl, mix Greek yogurt, Olive Garden dressing, Parmesan, and seasonings. Toss with chopped lettuce until evenly coated. Step 4: Assemble the Tacos Top each taco with a scoop of Caesar-dressed lettuce. Finish with extra shredded Parmesan and crumbled croutons. Serve immediately and enjoy! Previous Next

< Back Avocado Crema Yield 16 Servings Prep Time 5 Minutes Cook Time 10 Minutes Category Condiments Calories 15 Carbs 1.4 Fat 0.7 Fiber 0.4 Protein 1.2 WW Points 0 ingredients 1 5.3 oz container Nonfat Greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic 3 green onions cut into thirds, ends cut off 1 avocado ½ cube chicken bouillon, diluted in 2 tablespoons hot water Zest and juice of 1 lime 1 jalapeño pepper, roasted, skin and stem removed 1-2 serrano pepper, roasted, skin, stem, and seeds removed Depending on how spicy you want it. directions Step 1: After you’ve roasted your peppers, place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Air Fried Eggplant Parmesan with Kale Yield 8 Servings Prep Time 1.5 Hours Cook Time 30 – 35 Minutes Category Lunch + Dinner Calories 243 Carbs 35.7 Fat 5.7 Fiber 4.4 Protein 13.1 WW Points 7 ingredients 1 bunch kale, chopped and stems removed ½ teaspoon onion powder ½ teaspoon garlic powder salt and pepper to taste splash of water or broth 2 medium sized eggplants – peeled and sliced into about ½” - ¾“ thick medallions Sprinkled generously with salt on both sides and let sit for about an hour. This helps draw out excess moisture, so the eggplant has a less bitter flavor and a more tender texture. rinse thoroughly and pat dry for the next steps. ½ cup flour seasoned with a pinch of salt & a few cracks of pepper 2 eggs – scrambled in a bowl with a splash of water 1 ½ - 2 cups of seasoned panko 2 ½ cups rao’s marinara sauce (or sauce of choice) 2 tablespoons grated parmesan 7 ounces lite mozzarella cheese I used Trader Joe’s brand. directions for the kale: Step 1: In a frying pan over medium heat, add some pan spray and then add your kale. Season with salt, pepper, onion, and garlic powder and mix around and continue to cook until a brighter green color – about 2 - 3 minutes. Step 2: Next, add a splash of water (or broth) to the pan and cover with a lid to steam the kale for about 2 minutes. Be sure kale mixture is not too wet - you do not want a soggy eggplant parmesan. for the eggplant: Step 1: Preheat your air fryer and oven to 400 °F . Step 2: Make a breading station with 3 shallow dishes: one shallow dish for the seasoned flour, the second with the scrambled egg and a third with the seasoned panko. Step 3: Take an eggplant medallion one by one and dip them in each bowl in that order (flour, egg, panko) shaking off the excess of flour and egg and then making sure to fully coat with the panko – so it’s getting that nice crunch when air fried! I was able to fit 8 - 9 pieces in my basket and I air fried at 400 degrees for 8 minutes flipping over halfway through. I did this 3 times. After you’ve air fried all your eggplant, you’re ready to start assembling! Step 4: In your baking dish ( I used a 9 x 13" ) start with a thin layer of your sauce followed by a layer of eggplant, layer of cheese, a layer of sautéed kale, then repeat the process until you reach the top of the baking dish ending with cheese. Step 5: Cover with foil and bake in the oven at 400 °F for 25 - 30 minutes, or until it starts bubbling. Step 6: Once you notice it bubbling, remove foil, add your parmesan and broil for another 3 - 5 minutes until cheese is golden brown. Serve and enjoy! Previous Next

< Back Carrot Salad Yield 1 Serving Prep Time 10 – 15 Minutes Cook Time 20 Minutes (Chill Time) Category Lunch + Dinner Calories 284 Carbs 46.5 Fat 11.5 Fiber 11.6 Protein 2.8 WW Points 5 ingredients 1 pound rainbow carrots, peeled into ribbons Zest and juice of 1 lime 2 tablespoons fresh dill, finely chopped ¼ cup fresh parsley, chopped ¼ teaspoon crushed red pepper 1 to 1½ teaspoons honey 2 teaspoons olive oil Kosher salt, to taste Black pepper, to taste Ground ginger, to taste directions Step 1: Make the Dressing In a medium bowl, combine lime zest and juice, dill, parsley, crushed red pepper, honey, and olive oil. Season to taste with salt, pepper, and ground ginger. Whisk well and set aside. Step 2: Prep the Carrots Using a vegetable peeler, shave the carrots into thin ribbons. Continue peeling each carrot until it becomes too difficult to hold. (Save leftover carrot cores for another recipe.) Step 3: Toss and Chill Add the carrot ribbons to the bowl with the dressing. Toss until evenly coated. Chill for 20 minutes or until ready to serve. Toss again before serving. 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup non-fat vanilla Greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla extract dash of ground cinnamon dash of sugar-free sweetener (optional) for the toppings: ½ medium banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. This should yield about three 6-inch pancakes. Step 3: Top Your Stack Top with banana slices, crumbled bacon, and toasted pecans. Step 4: Serve & Enjoy Serve warm and enjoy that perfect sweet-and-savory bite! 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 Ganache Filled Shortbread Yield 28 Cookies Prep Time 15 Minutes Cook Time 12 – 14 Minutes Category Desserts Calories 74 Carbs 7.4 Fat 4.8 Fiber 0.2 Protein 0.9 WW Points 3 ingredients ⅓ cup pecans, toasted and finely ground ⅓ cup walnuts, toasted and finely ground 1 stick + 1 tablespoon butter, room temperature 6 tablespoons brown sugar ½ teaspoon vanilla extract or paste 1 ¾ cup flour ¼ teaspoon kosher salt directions Step 1: Preheat the oven to 350ºF and line two baking sheets with a silicone mat or parchment paper. Step 2: In a large bowl, using a wooden spoon, (or in a stand mixer with a paddle attachment) mix together the softened butter, brown sugar and vanilla until combined. Don’t cream the butter – just stir it all together until you get a homogeneous mixture. Step 3: Sift together the flour, ground toasted pecans, walnuts, and salt, and add them to the butter-sugar mixture. Mix well until the dough starts coming together, then knead it by hand until smooth. Step 4: Roll out the cookie dough between two sheets of parchment paper to a thickness of about ¼”. Rolling out the cookie dough between two sheets of parchment paper prevents it from cracking during rolling. It also eliminates the need for dusting your work surface with extra flour, as you don't want to incorporate more flour into the cookie dough. Step 5: Once you’ve rolled out the dough, cut out the cookies using a 2 inch round cookie cutter. Re-roll the scraps until you use up all the dough – you should get a total of 56-ish individual cookies (that will give 28 sandwich cookies). Step 6: Transfer the cookies onto the lined baking sheet, spacing them out slightly. Bake for 12-14 minutes until light golden brown. Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely. for the filling: Step 1: Add about 1 - 2 teaspoons worth of ganache to half of the flat sides of the baked cookies. Step 2: Sandwich with the other cookies so the flat sides are facing each other. Enjoy! Jenn's Note: Inspired by this recipe here . Previous Next

< Back Granola Yield 6 Servings Prep Time 5 Minutes Cook Time 10 – 12 Minutes Category Breakfast Calories 121 Carbs 11.7 Fat 8.1 Fiber 4.5 Protein 3 WW Points 3 ingredients 1 tablespoon lakanto monkfruit sweetened maple syrup 1 tablespoon crunchy almond butter 1 teaspoon vanilla extract a few dashes of cinnamon pinch kosher salt ½ cup old-fashioned oats ¼ cup slivered almonds ¼ cup pecans 2 tablespoons no sugar added dried cranberries 41 mini lily’s dark chocolate chips directions Step 1: Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside. Step 2: Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated. Step 3: Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips. Step 4: Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature. Previous Next