< Back Roasted Jalapeño Grilled Cheese Yield: 2 Servings Prep Time: 15 – 20 Minutes Cook Time: 4 – 8 Minutes Category Lunch + Dinner Calories: 435.5 Carbs: 46.2 Fat: 17.1 Fiber: 3.3 Protein: 24.2 WW Points: 15 ingredients 4 medium–large jalapeños – cut in half lengthwise and roasted for about 10 minutes, then diced 4 oz light cream cheese, at room temp 2 oz shredded cheese 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced 5–10 cracks of black pepper pinch of salt 4 slices sourdough bread directions Step 1: Roast the jalapeños and cook the bacon first. While they cool, prepare the remaining ingredients. Once the jalapeños and bacon are diced, place them in a medium bowl along with the cream cheese, shredded cheese, green onions, black pepper, and salt. Mix until well combined—this will be your grilled cheese filling. Step 2: Divide the filling evenly between two sandwiches. Grill in a frying pan over medium-high heat, with butter or avocado oil spray, until the bread is golden brown on both sides and the filling is hot and melted. Step 3: Serve immediately and enjoy! Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories: 435 Carbs: 51.3 Fat: 0.6 Fiber: 14.4 Protein: 17.4 WW Points: 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon Splenda 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar substitute (such as Splenda) 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and Splenda until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! 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

< Back Parfait: Pumpkin Yield: 1 Serving Prep Time: 5 Minutes Cook Time: N/A Category Breakfast Calories: 159 Carbs: 21 Fat: 3 Fiber: 2 Protein: 12 WW Points: 5 ingredients 1 chobani zero sugar pumpkin spice flavored yogurt dash of cinnamon ⅓ of a piece pumpkin bread (by PFJ), broken into chunks 2 pumpkin snaps, broken into pieces *chopped and toasted pecans *Points do not include pecans directions Step 1: In a small bowl, mix the yogurt and cinnamon until well combined. Step 2: In a jar, layer some of the yogurt mixture, ½ of the pumpkin bread chunks, ½ of the pumpkin snap pieces and repeat until the jar is full. The jar I used is 7.9 ounce. Step 3: Chill and enjoy! Previous Next

< Back Bacon Onion Jam Grilled Cheese Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 559 Carbs: 63.3 Fat: 18.3 Fiber: 6.4 Protein: 26.8 WW Points: 6 ingredients 2 slices sourdough bread 1 oz gruyere cheese, finely grated 1 serving of bacon onion jam avocado spray directions Step 1: Let’s make a grilled cheese! 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 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. Heat for about 2 minutes until golden brown. Step 5: Flip the sandwich and heat for another 2 minutes. Step 6: Make sure the cheese is melted. Cut and serve immediately. Enjoy! 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 Parfait: Strawberry Shortcake Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 1 – 24 Hours (Chill Time) Category Breakfast Calories: 292 Carbs: 48.7 Fat: 2 Fiber: 3.6 Protein: 16 WW Points: 7 ingredients 1 container vanilla greek yogurt 5 tablespoons fat-free cool whip ¼ - ⅓ cup unsweetened almond milk, or milk of choice 1 packet of splenda, or ¼ teaspoon if using bulk size ¾ cup strawberries, quartered 3 lady fingers, cut in half directions Step 1: In a small bowl, gently fold together the yogurt and the whipped cream. In another small bowl, add the milk and the packet of Splenda, and mix well. Step 2: Now you can start to layer in your mason jar or container. Start with about 1/5 of the whipped cream mixture at the bottom. Step 3: Next, take 3 ladyfinger halves and dip them in the sweetened milk. Place them on top of the whipped cream mixture. Step 4: Add a little more whipped cream mixture, add some strawberries, and repeat the process finishing with the whipped cream mixture. Step 5: Top with lid and let chill for at least 2 hours or overnight. Previous Next

< Back Cinnamon Swirl Hearts Yield: 12 – 18 Hearts Prep Time: 5 Minutes Cook Time: 8 Minutes Category Desserts Calories: 21.5 Carbs: 9.3 Fat: 2.1 Fiber: 0.8 Protein: 1.4 WW Points: 3 ingredients 1 box pillsbury sugar free cinnamon swirl quick bread and muffin mix ¾ cup water 2 eggs ¼ cup unsweetened applesauce (in place of oil) directions Step 1: Follow the instructions on box to make batter. I used applesauce in place of the oil. Step 2: Spray Wilton Six Heart Baking Pan generously with pan spray. I couldn't find the exact baking tin / mold but I did find this silicone mold similar to mine. Step 3: Start with the batter and fill the hearts about halfway, put a layer of the cinnamon swirl (about a tablespoon), and add another layer of batter. Step 4: Top with cinnamon swirl mixture again (about a tablespoon). Step 5: Bake until done (about eight minutes depending on the size of your mold). Step 6: Cool for five minutes in pan. Remove and serve! Jenn's Note: Serving Size: 1 Heart Previous Next

< Back Egg Salad Toast Yield: 3 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 276 Carbs: 20.6 Fat: 14.7 Fiber: 5.3 Protein: 17 WW Points: 4 ingredients 3 slices Milton’s whole grain bread Found at Trader Joe’s 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: In a bowl, break up the hard cooked eggs with a fork or potato masher into a small dice. Step 2: Add rest of ingredients and mix until well incorporated. Step 3: Taste as you go and adjust seasonings as desired. Previous Next

< Back Shrimp Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 400 Carbs: 28.7 Fat: 12.1 Fiber: 5.6 Protein: 37.1 WW Points: 2 ingredients for the shrimp: 64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed About 8 – 10 shrimp per taco. kosher salt cracked black pepper onion powder garlic powder 8 - 6" corn tortillas for the toppings (optional): spicy crema: your favorite salsa or hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions pickled cabbage cilantro avocado lime directions Step 1: Since the shrimp are already cooked, you will just need to warm them through. Step 2: Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas. to build the taco: Step 1: Spread some spicy crema on your warm tortilla and place in your taco holder . Step 2: Place 8 – 10 cooked shrimp on top of the crema. Step 3: Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime. Step 4: Serve immediately and enjoy! Jenn's Note: Serving Size: 2 Tacos Points do not include Spicy Crema. Previous Next