< 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

< Back Protein Pancakes: Ube Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 381 Carbs: 52.5 Fat: 3.4 Fiber: 6.4 Protein: 33.2 WW Points: 0 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 teaspoon ube extract dash of cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Dice mango and set aside, on a paper towel, to defrost while you prepare the pancakes. Step 2: Heat a non-stick skillet over medium-low heat. Place all other 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. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 4: Top with mango and any additional must-haves and enjoy immediately! Previous Next

< Back Broccoli Salad Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 1 Minute Category Lunch + Dinner Calories: 358 Carbs: 32.6 Fat: 19.2 Fiber: 8.2 Protein: 17.8 WW Points: 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. 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 Chilaquiles (Mom's Way) Yield: 6 Servings Prep Time: 15 Minutes Cook Time: 45 – 50 Minutes Category Lunch + Dinner Calories: 246.6 Carbs: 32.1 Fat: 7.4 Fiber: 5.3 Protein: 12.9 WW Points: 6 ingredients 18 corn tortillas – cut into 1” squares ½ (6 oz) can black olives, sliced ½ medium brown onion, diced small 6 oz shredded mixed cheese 20 oz red enchilada sauce directions Step 1: Preheat both the air fryer and oven to 375°F. Lightly spray the tortilla pieces with avocado oil and air-fry for 5–10 minutes, tossing every few minutes to ensure even crispness. Depending on the size of your air fryer, you may need to work in batches. Step 2: Lightly coat a 9x13 casserole dish with avocado oil. Spread a thin layer of red sauce on the bottom. Add one-third of the tortilla chips, one-third of the onion and olives, and one-third of the cheese. Repeat the layers twice more, finishing with cheese on top. Step 3: Bake for 25 – 30 minutes, or until the cheese is melted and the sauce is bubbling. Let rest for about 5 minutes before cutting and serving. Step 4: Serve with Spanish rice and beans, and top each portion with a dollop of sour cream, if desired. Previous Next

< Back Brown Sugar Cinnamon Pop Tart Cookies Yield: 20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling) Prep Time: 20 Minutes (Chill Time: 45 – 90 Minutes) Cook Time: 14 Minutes Category Desserts Calories: 419 Carbs: 53.2 Fat: 21.8 Fiber: 0.8 Protein: 3.9 WW Points: 19 ingredients Cookie Dough 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup light brown sugar, firmly packed 2 large eggs, room temperature 1 teaspoon vanilla extract 3 ⅔ cups bread flour* 2 tablespoons cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt Filling 5 tablespoons unsalted butter, softened ¾ cup light brown sugar, firmly packed ¼ teaspoon vanilla extract 3 tablespoons all-purpose flour or bread flour ½ teaspoon ground cinnamon ⅛ teaspoon table salt Icing 1 ½ cups powdered sugar 3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted) 1–2 tablespoons milk of choice 1 ½ tablespoons light corn syrup ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon My version of this recipe. See bakers flour suggestion. *See baker’s flour note. directions Prepare the Cookie Dough Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed. Step 2: Add the eggs and vanilla extract and mix until fully combined. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Step 4: Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined. Step 5: Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape. Prepare the Filling Step 6: In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy. Step 7: Add the flour, cinnamon, and salt. Mix until smooth and fully combined. I used a #100 scoop for the filling. Assembly Step 8: Remove the chilled dough from the refrigerator. Scoop using a #60 scoop . Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece. Step 9: Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed. Wetting fingertips helps the dough stick when sealing. Step 10: Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes. Bake Step 11: Preheat the oven to 375°F and line a baking sheet with parchment paper. Step 12: Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown. Step 13: Cool completely on the baking sheet. Cookies are fragile while warm. For the Icing Step 14: Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds. Step 15: Immediately drizzle over cooled cookies and allow the icing to set before serving. Previous Next

< Back Peanut Butter and Jelly Cookies Yield: 48 Cookies (#60 Scoop) Prep Time: 10 Minutes Cook Time: 8 Minutes Category Desserts Calories: 144 Carbs: 16.8 Fat: 7..5 Fiber: 0.7 Protein: 2.9 WW Points: 6 ingredients 8 ounces unsalted butter 8 ounces sugar 6 ounces light brown sugar 5 ounces chunky peanut butter 1 large egg 2 teaspoons vanilla extract 13 ounces bread flour 4 teaspoons baking powder 6 ounces toasted peanuts, chopped ½ cup strawberry preserves, warmed in a pan Finishing 4 tablespoons creamy peanut butter (for drizzle) crushed toasted peanuts directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy. Step 2: Add the egg and vanilla extract gradually, mixing well and scraping down the bowl as needed. Step 3: Add the chunky peanut butter and mix until fully combined. Step 4: In a separate bowl, sift together the bread flour and baking powder. Step 5: Add the dry ingredients to the mixer on low speed, mixing just until a stiff dough forms. Step 6: Fold in the chopped toasted peanuts. Step 7: Using a #60 scoop , portion the dough onto a parchment-lined or silicone-lined baking sheet. Step 8: Flatten each cookie with a fork to create the classic criss-cross tic-tac-toe pattern. Step 9: Add ½ teaspoon warmed strawberry preserves to the center of each cookie. Step 10: Bake at 350°F for 8 minutes, rotating the tray halfway through. Step 11: Cool completely, then drizzle lightly warmed creamy peanut butter over the tops. Previous Next

< Back Traditional Crunchwrap Supreme Yield: 1 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 469 Carbs: 43.5 Fat: 16.9 Fiber: 3 Protein: 35.6 WW Points: 14 ingredients 1 10" flour tortilla 1 extra thin corn tortilla, air-fried until crisp 4 oz 96% ground beef, cooked and seasoned with taco seasoning 1 slices kraft deluxe american cheese 1 tomato, diced 1 cup romaine lettuce, shredded spicy crema (fire roasted salsa and sour cream) I used homemade salsa and mixed in sour cream to create my "spicy crema." You can use any salsa you have on hand! I use a 50 / 50 mix. directions Step 1: Follow package instructions and add taco seasoning to ground beef. Cook your beef and set aside. Step 2: To assemble, take your slice of cheese and place it in the middle of your 10" tortilla. Next, add warm seasoned ground beef on top of the cheese to help melt it. Step 3: Grab your spicy crema and spread it on your crunchy tostada. Once complete, place it on top of your ground beef crema side up. This will act as a "glue" for your lettuce. Step 4: Lastly, add your lettuce and tomato. Use the " Crunchwrap Fold " method and using medium heat, place on griddle with the folded side down first and flip until the bottom is lightly browned. Step 5: Once the Crunchwrap is prepared, slice in half (or keep it whole). Serve immediately and enjoy! Previous Next

< Back Tri Tip Sandwich with Fontina Yield: 1 Serving Prep Time: 5 Minutes Cook Time: N/A Category Lunch + Dinner Calories: 274 Carbs: 33.4 Fat: 10.7 Fiber: 1.4 Protein: 21.7 WW Points: 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Pastrami Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 5 – 10 Minutes Category Lunch + Dinner Calories: 172 Carbs: 14.2 Fat: 6.1 Fiber: 0 Protein: 13 WW Points: 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next