< Back Oatmeal Chocolate Nut Cookies Yield: 13 Servings Prep Time: 5 – 10 Minutes Cook Time: 23 Minutes Category Desserts Calories: 289 Carbs: 36.5 Fat: 15.8 Fiber: 1.6 Protein: 3.4 WW Points: 13 ingredients ½ cup browned butter* ½ cup light brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract ¾ cup flour ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt 1 ½ cup old fashion oats ¾ cup semi-sweet chocolate chips ¾ cup pecans and walnuts mixed, toasted directions for the browned butter: Step 1: Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently. Step 2: Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. Step 4: After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy. This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in. Step 2 Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined. Step 3: Then add the oats, chocolate chips and toasted nuts and mix until incorporated. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand. I used a large cookie scoop #20 . It is just shy of a ¼ cup. Step 4: Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. Step 5: Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling. Previous Next

< Back Protein Pancakes: Chunky Monkey Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 641 Carbs: 75.8 Fat: 16.2 Fiber: 13.9 Protein: 51.7 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 tablespoon cocoa powder special dark 1 scoop chocolate protein powder I use Livwell Brand. 12 grams hu no sugar added chocolate chips, divided (use half for topping) *splash of almond milk ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 1 ⅓ tablespoons walnuts, toasted and chopped ½ a medium banana, sliced hu no sugar added chocolate chips directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. *If the batter is too thick you may need to add a splash of almond milk. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and some of the chocolate chips, and cover both with a little bit of batter. This will help them to not stick to the pan. Step 3: 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 walnuts, the second half of the banana, and remaining chocolate chips. Enjoy immediately! Jenn's Notes: Inspired by this original recipe here. 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 Balsamic Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 18 Minutes Category Lunch + Dinner Calories: 152 Carbs: 17 Fat: 2.9 Fiber: 0.4 Protein: 14.7 WW Points: 3 ingredients 8 chicken tenderloins 2 slices provolone cheese (¼ slice per slider) ¾ medium onion, sliced 2 cups spinach ¼ cup balsamic vinegar 8 slider buns ½ teaspoon kosher salt 15 – 20 cracks black pepper ½ teaspoon onion powder ½ teaspoon garlic powder directions Step 1: Season the tenderloins with salt, pepper, onion and garlic powders, and bake them in the oven at 375°F for about 15 - 18 minutes or until the internal temperature reaches 165°F. Step 2: While your chicken bakes, cook your sliced onions in a pan with some olive oil spray over medium - low heat until they start to caramelize, about 7 - 9 minutes. While your onions are caramelizing, get your buns toasting! Step 3: Next, add the spinach to the onions and mix in until it starts to wilt. Add balsamic vinegar and mix until well incorporated. Cook for about a minute. Turn off heat. Step 4: Divide mixture into eight stacks and add a ¼ slice of provolone to each stack. The melted cheese will hold the stacks together. Step 5: When everything is ready, start assembling! Start with the chicken on the bottom half of the bun. I used one tenderloin per slider and cut them in half to fit the bun. Step 6: Top with onions, spinach, and provolone mixture, and top bun. Enjoy! Previous Next

< Back Teriyaki Chicken Tacos Yield: 4 Servings Prep Time: 1 Hour 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 305 Carbs: 31.4 Fat: 7.7 Fiber: 3.4 Protein: 25.2 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: Peanuts and spicy mayo are not counted in points and calories. Previous Next

< Back Overnight Oats: Almond Butter and Jelly Yield: 1 – 2 Servings Prep Time: 5 Minutes Cook Time: 0 – 10 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 4 ingredients ½ cup oats ½ medium – large banana ½ cup unsweetened almond milk a dash of cinnamon 2 tablespoons sugar free strawberry jelly 6 – 10 grams almond butter directions Step 1: Mash banana in container, preferably one with a lid. add dash of cinnamon and mix. Step 2: Add in oats and almond milk and mix again. Step 3: Top with sugar free strawberry jelly and a drizzle of almond butter. Previous Next

< Back Pumpkin Bread with Cream Cheese Icing Yield: 24 Servings Prep Time: 5 – 10 Minutes Cook Time: 50 Minutes* Category Desserts Calories: 189 Carbs: 24.9 Fat: 8.6 Fiber: 0.7 Protein: 3 WW Points: 8 ingredients for the pumpkin bread: 2 ½ cup flour 1½ teaspoons baking powder 1 teaspoons kosher salt ½ teaspoons baking soda 4 teaspoons pumpkin pie spice 1 stick unsalted butter, melted ½ cup unsweetened apple sauce 1 cup lakanto monkfruit sweetener 1 cup sugar 2 eggs 1 can pumpkin purée for the cream cheese 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 pumpkin bread: Step 1: Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside. Step 2: In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice. Step 3: In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin. Step 4: Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Step 5: Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes. *Bake time may vary depending on how much you fill your loaf pans. 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. An electric hand mixer will work too. Previous Next

< Back Air Fried Chicken Egg Rolls Yield: 4 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 -– 10 Minutes Category Lunch + Dinner Calories: 309 Carbs: 39.9 Fat: 6 Fiber: 2.5 Protein: 26.9 WW Points: 6 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: Preheat your air fryer at 400 °F . Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though. Step 9: Reapply pan spray when you flip. Previous Next

< Back Bacon Onion Jam Patty Melt Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 377 Carbs: 31.6 Fat: 12.2 Fiber: 3.2 Protein: 29.2 WW Points: 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam, beef patty, and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Air Fried Jalapeño Poppers Yield: 6 Servings Prep Time: 20 – 25 Minutes Cook Time: 4 – 8 Minutes Category Appetizers Calories: 105 Carbs: 7.1 Fat: 6.2 Fiber: 0.9 Protein: 5.4 WW Points: 4 ingredients 4 ounces light cream cheese, room temperature 6 medium to large jalapeños, cut in half lengthwise, deseeded, with some veins left behind for a little heat Remove all veins and seeds if you want less heat 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced ¼ cup lite finely shredded cheese 5–10 cracks of black pepper Pinch of salt ⅓ cup seasoned panko breadcrumbs directions Step 1: Prepare the jalapeños and set aside. Step 2: Prepare the green onions and bacon and set aside. Step 3: Put the room temp cream cheese, shredded cheese, green onions, cooked and diced bacon and seasonings in a bowl and mix until well incorporated. This is the filling for the jalapeño poppers. Step 4: Preheat your air fryer to 400 °F . Evenly distribute the filling into each half of a jalapeño. Step 5: Once filled, take each half, and dip into the panko so that it sticks to the filling. Pop in the air fryer, panko side up, spray the tops with pan spray, and air fry at 400 °F for 4 - 8 minutes, until the panko turns golden brown, and the inside is heated through. Step 6: Serve and enjoy! Previous Next