< Back Checkerboard Cookies Yield 24 Cookies Prep Time 1 Hour Cook Time 8 – 10 Minutes Category Desserts Calories 216 Carbs 35.9 Fat 8.1 Fiber 0.2 Protein 2.1 WW Points 8 ingredients 1 cup butter, room temperature 1 cup sugar 1 egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups all purpose flour ⅓ cup unsweetened cocoa powder zest of 1 orange directions Step 1: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes. Step 2: Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Step 3: Turn the mixer to low and add in the flour, mixing until just combined. Step 4: Divide the dough in half, removing half from the mixing bowl. Step 5: Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Step 6: Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size. Step 7: Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour. Step 8: Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total. Step 9: Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Step 10: Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough. Step 11: Refrigerate again for at least 30 minutes. Step 12: Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Remove the dough from the refrigerator and slice into ¼ " pieces. Step 13: Place the pieces on the prepared baking sheet. Step 14: Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely. 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 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 Apple Fritter Baked Oatmeal Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 30 – 40 Minutes Category Breakfast Calories 227.6 Carbs 21.5 Fat 12 Fiber 4.9 Protein 8.4 WW Points 3 ingredients 1 cosmic apple, diced small 1 small ripe banana 1 egg ¼ cup sugar-free maple-flavored syrup 2 tablespoons I can’t believe it’s not butter light, melted and cooled 1 teaspoon vanilla extract 1 cup vanilla unsweetened almond milk ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1½ cups old-fashioned rolled oats (or oats of choice) 2 scoops of your favorite protein powder for the topping: ¼ cup pecans, chopped and toasted ¼ cup walnuts, chopped and toasted ¼ cup old-fashioned rolled oats (or oats of choice) 1 tablespoon bread purpose flour ½ teaspoon cinnamon ⅓ cup sugar-free sweetener 4 tablespoons i can’t believe it’s not butter light, melted directions Step 1: Prep Preheat oven to 350ºF. Spray a 7 x 10" baking dish with pan spray. Step 2: Cook the Apples Add diced apple to a small pan with a pinch of cinnamon and salt. Cook over medium heat for 5 - 7 minutes, until slightly softened. Remove from heat and let cool. Step 3: Mix wet Ingredients In a medium bowl, mash the banana until smooth. Add egg, maple syrup, melted butter, vanilla extract, and almond milk. Mix until well combined. Step 4: Add Dry Ingredients Stir in cinnamon, nutmeg, oats, and protein powder until fully incorporated. Step 5: Combine & Assemble Fold in the cooled apples. Pour mixture into the prepared baking dish and spread evenly. Step 6: Make the Crumble Using a food processor, chop or pulse together pecans, walnuts, and oats until a medium crumb forms. Transfer to a bowl and add flour, cinnamon, and sugar-free sweetener. Stir in melted butter until crumbly and combined. Step 7: Top Evenly distribute the crumble mixture over the oatmeal. Step 8: Bake Bake for 30 - 35 minutes, or until the oatmeal is set and the top is golden brown. Step 9: Cool & Serve Let cool for 10 minutes, then slice and serve. Enjoy! Previous Next

< Back Carne Asada Nachos Yield 6 Servings Prep Time 15 – 20 Minutes Cook Time 15 – 20 Minutes Category Lunch + Dinner Calories 290 Carbs 25.6 Fat 7.7 Fiber 2.7 Protein 19.6 WW Points 7 ingredients 12 corn tortillas, cut into 8 pieces and air fried until crisp (spray with pan spray) I air fried my own to save on points and calories, but you can use store bought chips. 1 pack trader joe’s carne asada authentica or any brand you like ½ cup lite shredded cheese 2 – 3 limes, 2 juiced and 1 cut into wedges avocado, sliced cilantro for garnish pico de gallo (recipe below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped 2 – 3 limes, or more to taste salt, cracked black pepper and lime juice to taste directions Step 1: Preheat air fryer to 400ºF. Prepare the corn tortillas by cutting each one into 8 pieces. Place in air fryer, spray with pan spray and air fry at 400ºF for about 6 - 8 minutes, flipping once halfway through. Step 2: Once the chips come out, sprinkle with kosher salt. You may have to do this in batches to fry all the chips depending on how big your air fryer is. Step 3: While the chips are air frying, cook up the pack of carne asada on a grill. This can take anywhere from 10 - 20 minutes depending on how well done you like it cooked. Step 4: While the carne asada and chips are going, you can prepare the pico de gallo and set it aside. Step 5: Once all components are ready, start layering the nachos on a sheet pan. Start with the tortilla chips, sprinkle the shredded cheese across the chips, spread the carne asada and top with pico de gallo, lime wedges and cilantro. Jenn's Note: Points and calories do not include avocado. Previous Next

< Back Chipotle Soyrizo Pizza Yield 8 Servings Prep Time 5 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 306 Carbs 40.2 Fat 10.6 Fiber 0.4 Protein 12.4 WW Points 5 ingredients for the skinny pizza dough: 2 cups all-purpose flour, sifted ½ cup nonfat Greek yogurt ½ to 1 teaspoon kosher salt 1 teaspoon yeast ½ to ¾ cup lukewarm water 1 teaspoon Italian seasoning (optional PFJ addition) for the cheesy sauce: 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. ¼ cup shredded lite mozzarella cheese ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg salt and pepper to taste what's on my pizza: 15 points: 8 ounce soy chorizo 11 points: cheesy white sauce 4 points: lite mozzarella cheese 0 points: red onion - 0 points directions for the skinny pizza dough: Step 1: Activate the Yeast In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy. Step 2: Mix the Dough In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed. Step 3: Proof the Dough Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight. Step 4: Prep to Bake When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions. Step 5: Bake Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color. for the cheesy sauce: Step 1: Warm the milk in a microwave, then set aside as you will use this shortly. In a large skillet, melt the butter over medium heat. Step 2: Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3-4 minutes. Step 3: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 4: Lastly, whisk in the mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Step 5: Mix well to incorporate the cheeses and seasonings. Remove from heat. Makes 2 cups. Jenn's Note: *Use in roasted veggie lasagna. 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 Protein Pancakes: Chunky Monkey Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 540.2 Carbs 68.8 Fat 14.2 Fiber 11.9 Protein 34.7 WW Points 4 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 1 tablespoon cocoa powder special dark 12 grams no sugar added chocolate chips, divided ½ a medium banana, sliced and divided for the toppings: 1 tablespoon walnuts, toasted and chopped remaining banana slices add remaining no-sugar added chocolate chips directions Step 1: Blend the Batter Heat a non-stick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices and half of the chocolate chips for layering and topping. Blend until smooth. Step 2: Pour & Load It Up Pour ⅓ of the batter into the skillet. Add a few banana slices and some chocolate chips, then lightly cover with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes until cooked through. Step 4: Repeat the Process Continue with the remaining batter to make about three 6-inch pancakes. Step 5: Top Your Stack Top with toasted walnuts, remaining banana slices, and the rest of the chocolate chips. Step 6: Serve & Enjoy Serve warm and enjoy that rich, chocolatey, banana-packed bite! Jenn's Notes: Inspired by this original recipe here. Previous Next

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