< Back Lemon Ricotta Cookie Yield: 45 Cookies Prep Time: Overnight Cook Time: 15 Minutes Category Desserts Calories: 108 Carbs: 18.7 Fat: 3.2 Fiber: 0 Protein: 1.9 WW Points: 6 ingredients 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, room temperature 2 cups sugar 2 eggs, room temperature 1 15-ounce container part skim ricotta cheese 3 tablespoons lemon juice zest of 1 lemon for the glaze: 1 ½ cups powdered sugar 3 tablespoons lemon juice zest of 1 lemon directions Step 1: In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar. Step 2: Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Step 3: Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Step 4: Tightly cover the dough with plastic wrap and refrigerate overnight. Step 5: Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets. I used this scoop . Step 6: Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough. Step 7: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Step 8: When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Jenn's Note: *Giadzy original recipe here . Previous Next

< Back Carrot Salad Yield: 1 Serving Prep Time: 10 – 15 Minutes Cook Time: 20 Minutes (Chill Time) Category Lunch + Dinner Calories: 284 Carbs: 46.5 Fat: 11.5 Fiber: 11.6 Protein: 2.8 WW Points: 5 ingredients 1 pound rainbow carrots, peeled into ribbons Zest and juice of 1 lime 2 tablespoons fresh dill, finely chopped ¼ cup fresh parsley, chopped ¼ teaspoon crushed red pepper 1 to 1½ teaspoons honey 2 teaspoons olive oil Kosher salt, to taste Black pepper, to taste Ground ginger, to taste directions Step 1: Make the Dressing In a medium bowl, combine lime zest and juice, dill, parsley, crushed red pepper, honey, and olive oil. Season to taste with salt, pepper, and ground ginger. Whisk well and set aside. Step 2: Prep the Carrots Using a vegetable peeler, shave the carrots into thin ribbons. Continue peeling each carrot until it becomes too difficult to hold. (Save leftover carrot cores for another recipe.) Step 3: Toss and Chill Add the carrot ribbons to the bowl with the dressing. Toss until evenly coated. Chill for 20 minutes or until ready to serve. Toss again before serving. Previous Next

< Back Tri Tip Sandwich with Fontina Yield: 1 Serving Prep Time: 5 Minutes Cook Time: N/A Category Lunch + Dinner Calories: 274 Carbs: 33.4 Fat: 10.7 Fiber: 1.4 Protein: 21.7 WW Points: 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Hot Chocolate Marshmallow Mugs Yield: 15 Mini Mugs Prep Time: 10 Minutes Cook Time: 0 Minutes (Plus Chill Time) Category Desserts Calories: 95 Carbs: 15.8 Fat: 3.4 Fiber: 0.4 Protein: 0.6 WW Points: 4 ingredients 15 mini cookies (Partake brand used) 15 jumbo marshmallows 15 mini candy canes* 45 grams chocolate, melted (Ghirardelli brand used) Sprinkles *you will definitely need more than 15, as the candy canes are fragile and break easily. directions Step 1: Trim the curved hook off each mini candy cane. Dip the cut end into the melted chocolate and attach it to the side of a marshmallow to create a mug handle. Let set for a few minutes. Step 2: Dip the bottom of each marshmallow into the melted chocolate and press it onto a mini cookie to form the base of your mug. Step 3: Add a small dab of chocolate on top of the marshmallow, then finish with sprinkles and mini marshmallows. Step 4: Chill in the refrigerator for 10 minutes to fully set. Previous Next

< Back Air Fried Philly "Cheesesteak" Egg Rolls Yield: 6 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 – 10 Minutes Category Lunch + Dinner Calories: 363 Carbs: 34.2 Fat: 12 Fiber: 1.1 Protein: 30.5 WW Points: 11 ingredients 1 pound 96% ground beef 1 tablespoon garlic, minced ½ large onion, diced 1 small green bell pepper, finely diced 1½ cup baby bella mushrooms, diced pinch of salt 10 cracks of black pepper 5 slices deluxe american cheese, cut in half 5 slices ultra-thin provolone, cut in half 12 egg roll wrappers 2 tablespoon water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground beef with garlic, onions, bell pepper, mushroom and seasonings until thoroughly cooked and the juices have cooked off. Set aside to cool. Step 2: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 3: Place one half slice of American cheese in the center of the wrapper, top with about ½ cup of the “cheesesteak” mixture, and lastly add one half a slice of the provolone. Step 4: Take the left and right corners of the wrapper and fold to the center. Step 5: 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 2 inches from the last corner exposed. Step 6: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 7: 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. Reapply pan spray when you flip. Step 8: Serve and enjoy! Previous Next

< Back Grilled Veggie Ciabatta Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 445 Carbs: 80.5 Fat: 9.5 Fiber: 12 Protein: 15.7 WW Points: 7 ingredients 1 toasted ciabatta roll (dug out) 1 tablespoon garlic spread I used Trader Joe’s. 1 cup spinach leaves kosher salt cracked black pepper onion powder garlic powder grilled veggies: red bell pepper carrots, sliced red onion, whole slices zucchini directions Step 1: Slice, season and grill veggies to desired doneness. Step 2: Grill the ciabatta. When everything is done, you are ready to assemble your sandwich. Step 3: Spread the garlic spread onto ciabatta. Step 4: Place the spinach on the bottom half then add the rest of your veggies. Top sandwich and enjoy! Previous Next

< Back Spring Rolls Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 4 Minutes Category Lunch + Dinner Calories: 383 Carbs: 81.2 Fat: 6 Fiber: 11.3 Protein: 8.2 WW Points: 8 ingredients for the rolls: ½ red bell pepper, thinly sliced ¼ of a small red cabbage, thinly sliced 1 medium carrot, sliced into thin sticks 1 – 2 fresno chilis, thinly sliced ½ avocado, sliced 1 portion cooked instant whole grain rice vermicelli (regular is fine) basil leaves ¼ cup cilantro mint leaves 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers for the sauce: 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 2 tablespoons sriracha 1 tablespoon soy sauce directions Step 1: Slice all veggies and set aside. I used a mandolin, but you can easily slice them by hand. Step 2: Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. Previous Next

< Back Cinnamon Rolls Yield: 16 Rolls Prep Time: 2 Hours 10 Minutes Cook Time: 25 – 30 Minutes Category Desserts Calories: 379 Carbs: 54.3 Fat: 15.7 Fiber: 1.6 Protein: 5.4 WW Points: 13 ingredients for the dough: 1 cup almond milk, warmed to 85 – 90°F ½ cup sugar ¾ oz active yeast 1 teaspoon pink food coloring 2 eggs, room temperature, whisked together in a small bowl 6 tablespoons unsalted butter, room temperature 1 teaspoon kosher salt 4 cups flour for the filling: 1 cup brown sugar 2 tablespoons cinnamon 6 tablespoons unsalted butter, melted for the icing: 1 stick unsalted butter, room temperature 2 ounce cream cheese, room temperature 1 ½ cups powdered sugar, sifted 1 teaspoon vanilla extract pinch kosher salt unflavored dental floss directions Step 1: In a bowl, combine almond milk and sugar – whisk together. Add in the yeast mix again and set aside. Once the milk, sugar and yeast mixture starts to bubble, add in the whisked eggs and food coloring and mix again. Step 2: Next, add in 1 of the cups of flour and mix with a whisk. Add more and when you start to get a pancake-like consistency of the dough, add in the butter and salt and whisk again. Step 3: At this point, switch to a rubber spatula and gradually add in the rest of the flour, mixing to combine until the dough becomes a cohesive mass with very little stickiness. Step 4: Turn the dough out onto a floured surface and knead. Scraping the table periodically during the kneading will help against “hard” dough, caused by the incorporation of extra bits of excessively floury dough, such as those left on the table during kneading. Step 5: Knead the dough for about 8 - 10 minutes. Look for dough with a smooth surface. It should not be too sticky or too dry. When you think you have reached this stage, do a “windowpane” test. To do a windowpane test, break off a small piece of dough, and stretch it between your fingers in a square. Look for a thin membrane, similar to the glass of a window. If the dough stands up to this test, and doesn’t tear easily, it has been kneaded sufficiently. Step 6: Place dough in a well-sprayed bowl, cover with plastic wrap, and let sit on the counter until it has almost doubled in size – about an hour or 2 depending on how warm your house is. Step 7: When the dough has doubled in size, roll out the dough to about 3/8” (which is right between ¼ and ½ ) rectangle shape about 12” by 24”. Step 8: Brush butter on top of the dough leaving a ½” border at the top. Sprinkle cinnamon sugar mixture on top of the butter. Starting at the bottom left corner closest to you, start to roll up the dough tightly from left to right. When you reach the end without butter, pinch the dough along the seem to seal it. You will have a 24” log. Make small cuts across the log length at 1 ½” spaces. These will be the size of your cinnamon rolls. Step 9: Using the floss, slide it under the roll and cross both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12-16 pieces. Step 10: Place cut cinnamon rolls in a buttered 9 x 12" baking pan spacing out evenly. Let sit at room temperature for 15 minutes then place in oven and bake for about 20 - 30 minutes until the internal temperature reaches 200°F and they are slightly golden. They will expand while baking and fill the pan. Step 11: When the cinnamon rolls are done, let them cool for about 10 - 15 minutes. While they are still warm, spread the icing all over the tops of the cinnamon rolls. Cut, serve, and enjoy! Jenn's Note: Yeast can be affected by salt and extreme heat. Be sure the temperature of the almond milk is within the range stated above and do not add salt directly to the yeast. 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 Bacon and Avocado Chicken Sliders Yield: 8 Servings Prep Time: 10 – 15 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 229 Carbs: 19.8 Fat: 9.6 Fiber: 3 Protein: 14.6 WW Points: 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 224 grams avocado (28 grams per slider) 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. While the patties are cooking, start toasting your buns. Step 4: Once toasted add lettuce, onion and tomato to the bottom bun. Step 5: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the patty, add avocado to the top bun. Step 6: Top slider and enjoy! Previous Next