< Back Pop Tarts Yield: 10 Servings Prep Time: 1 Hour 15 Minutes (Chill Time) Cook Time: 15 – 20 Minutes Category Breakfast Calories: 268 Carbs: 26.4 Fat: 18.4 Fiber: 3 Protein: 2.6 WW Points: 14 ingredients 2 cups flour 1 tablespoon sugar ½ -1 teaspoon kosher salt 2 sticks unsalted butter, grated ½ cup ice cold water for the filling: strawberry jam (or flavor of choice) 2 tablespoons water (for sealing the pop-tarts) for the icing: 1 cup powdered sugar, sifted 1 ½ tablespoons unsweetened vanilla almond milk a few drops of pink food coloring directions Step 1: To make the pop tart dough, combine the flour, sugar, and salt in a large bowl. Step 2: Cut in the grated butter with your hands or with a fork, until a crumblike texture is formed with small pieces of butter throughout. Step 3: Make a well in the center of the mixture and pour in the water. Step 4: Fold the dough together a few times with a spatula until just mixed but still crumbly. Do not overmix! Step 5: Divide the dough in half, flatten each ½ into a thick disk, cover in plastic wrap, and chill for about an hour. When you are ready to roll out the dough, heat the oven to 425° Step 6: Flour the work surface. Roll out one half of the dough to ⅛ ” thick and into a rectangle, stopping every couple of rolls to make sure the dough isn’t sticking. Gently lift the dough and lightly flour underneath as you go. Do the same with the other half of the dough. Step 7: Once you are at the desired thickness, start cutting. Do the same with the other half. I used a square cookie cutter to make my pop-tarts and was able to get about 10 pop-tarts total. Step 8: On 5 of your squares, cut out a heart with a 1” heart-shaped cookie cutter. Step 9: Spoon a tablespoon of your filling of choice in the center of 5 squares. Take a bit of water on your finger and dab the edges of each square. Step 10: Top with another square with the heart cut out, and gently press the edges together to seal them. You can also use a fork to seal the edges all around. My cutter was scalloped so I just lightly pressed them together. Step 11: Place the tarts on a baking sheet and freeze for at least 15 minutes. Bake for 15-20 minutes until golden brown. Step 12: For the icing, whisk together in a small bowl until smooth. Step 13: Once the pop-tarts are cool, frost them with the icing and add any decorative sprinkles. Previous Next

< Back Ombre Pancakes Yield: 13 Servings Prep Time: 5 – 10 Minutes Cook Time: 13 Minutes Category Breakfast Calories: N/A Carbs: N/A Fat: N/A Fiber: N/A Protein: N/A WW Points: N/A ingredients use your favorite box mix of pancakes! I used the Stater Bros. store brand. directions Step 1: Divide the batter equally into three bowls. Step 2: Add one color to each bowl. Add enough of each color to reach your desired color. I used Betty Crocker Neon Pink and Purple and McCormick Red to achieve my three colors. Step 3: Cook as directed by package instructions. Step 4: Stack, serve, and enjoy! Previous Next

< Back Dill Pickle Grilled Cheese Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 – 7 Minutes Category Lunch + Dinner Calories: 180 Carbs: 25 Fat: 6 Fiber: 2 Protein: 7 WW Points: 6 ingredients 2 slices of sourdough bread, or bread of choice 1 ounce havarti cheese with dill, grated pickle chips Placed on a paper towel to remove extra moisture. avocado oil spray, or pan spray of choice directions Step 1: Heat a griddle or skillet over medium heat. Place ½ ounce of the grated dill cheese on one piece of bread. Step 2: Top with pickles and the other ½ ounce of the cheese. Step 3: Top with the second slice of bread and spray with pan spray. Step 4: When the griddle or skillet is nice and hot, place the sandwich sprayed side down. Cook until it’s golden brown – about 2 - 3 minutes, spray the top bread and flip the sandwich. Step 5: Cook again for about 2 - 3 minutes until the second side is golden brown and the cheese is melted. Step 6: Cut in half and serve immediately with dill pickle chips! Jenn's Notes: Recipe inspo here . Previous Next

< Back Sugar Cookie Sticks Yield: 36 Cookies Prep Time: 30 Minutes (Plus Chill Time) Cook Time: 9 – 10 Minutes Category Desserts Calories: 66 Carbs: 7.8 Fat: 3.5 Fiber: 0.2 Protein: 0.9 WW Points: 3 ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg + 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 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: Mix in the egg, egg yolk, vanilla, baking powder, orange zest, and salt. Beat for 1 minute, scraping down the bowl as needed. Step 3: Turn the mixer to low and add the bread flour. Mix until just combined. Cover and refrigerate for 30 minutes. Step 4: Roll the dough into a ¼-inch thick rectangle, about 10 x 8 inches. Using a ruler, mark every 1/2 inch across the long side on both edges. Cut straight across from mark to mark to form long sticks, then cut each stick in half to create 4-inch cookie sticks. Step 5: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Arrange cookie sticks 1 inch apart and bake for 9–10 minutes, or until set but not browned. Step 6: Transfer to a wire rack to cool completely. Dip one end of each cookie stick into melted coating chocolate and finish with festive Christmas sprinkles. 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 Oven Roasted Tomato Soup Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 45 Minutes Category Lunch + Dinner Calories: 203 Carbs: 24.7 Fat: 7.3 Fiber: 4.2 Protein: 5.4 WW Points: 2 ingredients 1 pound of campari tomatoes, stems removed 1 yellow onion, peeled and chopped into big pieces 1 shallot, sliced 1 red bell pepper, chopped into big pieces, seeds removed 1 bulb of garlic, top cut off 2 tablespoons olive oil kosher salt and cracked black pepper 1 bunch of fresh basil directions Step 1: Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish. Step 2: Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes. Step 3: Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich! Jenn's Note: This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese! Previous Next

< Back Deviled Eggs Deluxe Yield: 12 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 89 Carbs: 1.7 Fat: 7.1 Fiber: 0 Protein: 4.3 WW Points: 2 ingredients 6 hard-cooked eggs, halved lengthwise 2 teaspoons mustard 1 ½ teaspoons Worcestershire sauce 2 teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon cracked black pepper Dash of garlic powder Dash of onion powder ¼ cup light mayonnaise ⅔ cup sharp cheddar cheese directions Step 1: Cut hard cooked eggs in half lengthwise. Step 2: Pop out yolks and add to a small bowl. Step 3: Add in the rest of ingredients in with the yolks and mix until well incorporated. Step 4: Place mixture into a piping bag or Ziplock baggie, and pipe mixture into the egg white halves. You can also spoon the mixture into the egg white halves. Step 5: Decorate and top with paprika, cornichon, bacon, chives or any other toppings you wish. Previous Next

< Back Christmas Brownies Yield: 12 Brownie Trees or Hats Prep Time: 10 Minutes Cook Time: 20 Minutes Category Desserts Calories: 101* Carbs: 25.3 Fat: 2.4 Fiber: 0.1 Protein: 1.5 WW Points: 4^ ingredients 1 box zero-sugar brownie mix 1 individual container unsweetened applesauce 3 tablespoons water 1 large egg Red, green, and white icing (for decorating) Sprinkles Crushed candy cane pieces directions Step 1: Preheat the oven to 350°F. Step 2: In a medium mixing bowl, whisk together the applesauce, water, and egg until smooth and fully combined. Step 3: Add the brownie mix and stir until just blended, being careful not to not overmix. Step 4: Pour the batter into a prepared baking pan. The pan used here measures 9 × 7 × 1 inches. Step 5: Bake for 20 minutes, or until the brownies are set in the center. Step 6: Allow the brownies to cool completely in the pan. Lift out and cut into triangles. This yields 2 rows with 6 triangles per row. Outer pieces create smaller triangles, perfect for mini trees or Santa hats. Step 7: Decorate with icing, sprinkles, and crushed candy cane pieces to create festive Christmas trees or Santa hats. *Calories and points do not include icing or decorations. Previous Next

< Back Red Velvet Crinkle Cookies Yield: 24 Cookies Prep Time: 10 Minutes Cook Time: 10 Minutes Category Desserts Calories: 145 Carbs: 25.9 Fat: 4.3 Fiber: 0.4 Protein: 1.8 WW Points: 7 ingredients ½ cup butter, room temperature ¾ cup brown sugar ½ cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla ½ teaspoon red food coloring, good quality 2 cup flour ⅓ cup cocoa 1 ½ teaspoon baking powder ½ teaspoon kosher salt for rolling the cookies: ½ cup granulated sugar, in a small bowl ½ cup powdered sugar, in a small bowl directions Step 1: Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper or. Set aside. Step 2: Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Step 3: Add the vanilla and red food coloring and mix well. Step 4: In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Step 5: Add the dry ingredients to the wet and beat together until combined. Step 6: Fill one bowl with granulated sugar and one bowl with powdered sugar. I used a #60 cookie scoop (or 1 tablespoon) to scoop cookies out. Step 7: First roll the balls in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Step 8: Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked but are still a little gooey in the center. Jenn's Note: Original recipe here . Previous Next

< Back Salted Pistachio Chunk Cookies Yield: 31 Cookies (#60 Scoop) Prep Time: 15 Minutes (Plus Chill Time) Cook Time: 10 – 12 Minutes Category Desserts Calories: 108 Carbs: 12.3 Fat: 6.3 Fiber: 0.7 Protein: 1.6 WW Points: 5 ingredients Pistachio Paste ½ cup plus 2 tablespoons roasted salted pistachios (no shell) 1 tablespoon olive oil Cookie Dough ½ cup unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon matcha powder 5 ounces bittersweet baking chocolate (60% cacao), chopped For Topping 2 tablespoons ground pistachios Flaky sea salt (optional) My version of this recipe. directions Step 1: Make the Pistachio Paste Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth). Step 2: Make the Cookie Dough In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours. Step 3: Bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired. Previous Next