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< Back Strawberry Matcha Sugar Cookie Yield 12 – 15 Cookies Prep Time 10 Minutes Cook Time 11 – 13 Minutes Category Desserts Calories 139 Carbs 19.9 Fat 6.2 Fiber 0.1 Protein 1.3 WW Points 7 ingredients ½ cup butter, room temperature ¾ cup sugar 1 teaspoon vanilla bean paste ¼ cup unsweetened almond milk 1 ½ cup flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons matcha powder ½ cup freeze dried strawberries, blended into a powder directions Step 1: Preheat your oven to 350ºF and line a baking tray with parchment paper or a baking mat. Whip butter, sugar, vanilla bean paste and milk until smooth. Step 2: Sift in flour, baking powder and baking soda and mix with a spatula until a smooth dough forms. Step 3: Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder to the third. Mix well, until matcha and strawberry powder are incorporated. Step 4: When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough. Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much. Step 5: Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven. Step 6: Bake for 11 - 13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool. Jenn's Note: Original vegan recipe here . 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract 2 teaspoons ube extract 1 teaspoon sugar-free sweetener dash of ground cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Prep the Mango Dice the mango and place on a paper towel to thaw while you prepare the batter. Step 2: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all remaining pancake ingredients to a blender and blend until smooth. Step 3: 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. Step 4: Finish the Stack This should yield about three 6-inch pancakes. Top with diced mango and any additional toppings of choice. Step 5: Serve & Enjoy Serve warm and enjoy these vibrant, tropical-inspired pancakes! 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 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

< Back Air Fried Panko Fish Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 8 Minutes Category Lunch + Dinner Calories 273 Carbs 34 Fat 2.6 Fiber 34 Protein 2.5 WW Points 5 ingredients for the fish: 4 filets halibut, cut in half (to fit a 6" tortilla) ¼ cup flour, seasoned with salt and pepper egg wash, 2 eggs scrambled with a little water ⅔ cup panko breadcrumbs, seasoned with salt, pepper, onion powder, and garlic powder 8 6" tortillas for the toppings (optional): spicy crema, your favorite salsa / hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions cilantro lime directions Step 1: Make a breading station with three shallow dishes: one dish for the seasoned flour, one with the scrambled egg and the last with the seasoned panko. Step 2: Take a halibut piece and one by one, dip them in each bowl in that order (flour, egg, panko), shaking off the excess after each dip. Step 3: Place the breaded fish in an air fryer basket and spray the top side of the fish with some pan spray. Step 4: Set the air fryer for 400°F and cook for about 3 - 4 minutes. Then, flip the fish and spray the pan spray again and cook for another 3 - 4 minutes or until internal temperature reaches 145°F. Another good indicator to check the temperature is when you notice your panko turning golden brown. Meanwhile, warm up your corn tortillas. to build the taco: Spread some spicy crema on your warm tortilla and place in your taco holder . Add a piece of fish, top with pickled onions, fresh cilantro leaves, and a big squeeze of lime. Set on your tray and repeat! Jenn's Notes: For the spicy crema, I always use our homemade fire roasted salsa (store bought is fine too) mixed with some light sour cream. Previous Next

< Back Pepperoni Crostinis with Hot Honey Yield 10 Servings Prep Time 5 Minutes Cook Time 10 Minutes Category Appetizers Calories 107 Carbs 9.8 Fat 5 Fiber 0.4 Protein 8.4 WW Points 4 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 40 turkey pepperoni slices ½ cup Rao’s marinara (or sauce of choice) 5 slices mozzarella, cut into quarters ¼ red onion, thinly sliced 1 teaspoon crushed red pepper flakes Use less for less heat 1 tablespoon parsley, finely chopped 2 teaspoons hot honey directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until just barely lightly golden brown. Step 2: While your baguette slices are toasting, mix the marinara and crushed red pepper flakes together – set aside. Step 3: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 4: Next, top each slice with about ½ a tablespoon of the marinara mixture, a few pieces of sliced onion, a ¼ piece of mozzarella, and 2 turkey pepperonis. Repeat until finished. Step 5: Place back into the toasted and toast until the cheese is melted and the pepperoni starts to char a bit. Step 6: Remove from the toaster, drizzle hot honey over all pieces, garnish with chopped parsley, serve immediately, and enjoy! Jenn's Note: Serving Size: 2 Pieces Previous Next

< Back Protein Pancakes: Almond Butter and Strawberries 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 for the pancakes: 1⁄2 cup old-fashioned rolled oats (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract Dash of ground cinnamon for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ cup strawberries, quartered & tossed with 1-2 teaspoons of sugar-free sweetener of choice and a pinch of salt directions Step 1: Prepare the Strawberries Cut the strawberries and toss with 1–2 teaspoons of sugar-free sweetener. Set aside for about 60 minutes to allow the juices to develop. Step 2: Blend the Batter Heat an 8” non-stick skillet over medium-low heat. Add all pancake ingredients (except toppings) to a blender and blend until smooth. Step 3: Pour & Cook Pour about ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Step 4: Repeat the Process Continue with the remaining batter. You should get about three 6-inch pancakes. Step 5: Build Your Stack Top with crunchy almond butter and your strawberries. Step 6: Serve & Enjoy Dig in while warm and enjoy every cozy, PB&J-inspired bite! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Strassburger Cookies Yield 24 Cookies Prep Time 5 Minutes Cook Time 8 Minutes Category Desserts Calories 145 Carbs 16.7 Fat 8 Fiber 0.5 Protein 1.8 WW Points 7 ingredients 6 ounces unsalted butter 4 ounces powdered sugar, sifted 1 large egg 1 egg yolk ½ teaspoon vanilla extract 10 ounces cake flour, sifted ¼ teaspoon cardamom directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sifted powdered sugar on medium speed until light and smooth. Scrape down the bowl as needed. Step 3: In a small bowl, whisk together the egg, egg yolk, and vanilla extract. With the mixer on low, slowly stream the mixture into the creamed butter, mixing until incorporated. Scrape down the bowl. Step 4: Add the sifted cake flour and cardamom and mix on low speed just until the dough comes together. Step 5: Transfer the dough to a piping bag fitted with a #825 star tip. Pipe rosettes or S-shapes onto the lined baking sheets, spacing them slightly apart. Step 6: Bake for 8 minutes, rotating the pan halfway through. The cookies are done when the bottoms are light golden brown. Step 7: Once cooled, dip the cookies in melted coating chocolate and decorate with festive Christmas sprinkles. Previous Next

< Back Pulled Chicken Yield 8 Servings Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 115 Carbs 7.7 Fat 0.1 Fiber 3.8 Protein 22.7 WW Points 0 ingredients 2 tablespoons lakanto golden sugar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 2 teaspoons kosher salt 15 – 20 cracks of black pepper 1 teaspoon cayenne pepper 2 pounds boneless skinless breasts or tenderloins 3 medium brown onions, sliced Prepare these when you are ready to cook. directions to marinate the chicken: Step 1: Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well. Step 2: Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly. Step 3: Refrigerate for at least 30 minutes and up to 48 hours. I let mine refrigerate for 48 hours and it was so flavorful. to cook the chicken: Step 1: In a medium size pot over low heat, add the onions and place all the chicken on top of the onions. Step 2: Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders. Jenn's Notes: My Chicken Bacon BBQ Sandwich is 11 points: 4 Points: Ciabatta 4 Points: Cheese 3 Points: Onion Rings Previous Next