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< Back Potato Tacos Yield 6 Servings Prep Time 10 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 214 Carbs 34.3 Fat 5.1 Fiber 3.3 Protein 7.4 WW Points 4 ingredients 16 ounce potatoes, peeled and medium diced About 2 large potatoes. 1 cube chicken boullion 1 tablespoon unsalted butter 1 tablespoon i can’t believe it’s not butter spray pepper, onion and garlic powders to taste 12 extra thin corn tortillas 12 tablespoons, lite shredded cheese directions Step 1: In a medium pot, boil potatoes with chicken boullion cube for about 10 minutes or until fork tender. When tender, drain water and mash potatoes with butter, ICBINB and seasonings. Set aside. Step 2: Heat a skillet over medium heat and you are ready to make the tacos. Place 1 - 2 tortillas on your skillet (depending on how big it is) and place one tablespoon of cheese in the center of each tortilla. Step 3: Once it melts, add a couple of tablespoons of the potato mixture to one side of the tortilla. Fold over the other half. Step 4: Spray skillet with avocado oil spray and brown the tacos on the first side. Step 5: Spray the tacos again and flip to brown the other side. Repeat the process until you are done. T Step 6: Top with lettuce or cabbage and tomatoes. Serve immediately with my avocado or chipotle crema ! Previous Next

< Back Fried Rice Yield 1 Serving Prep Time 5 Minutes Cook Time 7 Minutes Category Lunch + Dinner Calories 461 Carbs 77.9 Fat 9.1 Fiber 10.9 Protein 17.6 WW Points 7 ingredients 1 cup day-old white rice 1 celery stalk, sliced 1 cup green cabbage, shredded ½ cup white or yellow onion, sliced ¼ cup green onion, sliced ½ cup shelled edamame (if using frozen use defrosted) 1 tablespoon low-sodium soy sauce 1 teaspoon sesame oil directions Step 1: Prepare all your ingredients and set aside. Heat a nonstick skillet over medium-high heat. Step 2: When the pan is hot, add your veggies and let sit for five minutes without touching them. You want the veggies to get a little char on them. This will add so much flavor! Step 3: Once your veggies are cooked to your desired tenderness, add in the white rice, the soy sauce, and the sesame oil. Stir to combine and cook until completely warmed through. Step 4: Serve immediately and enjoy. Previous Next

< Back Zuppa Toscana Yield 8 Servings Prep Time 15 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 230 Carbs 27.7 Fat 7.1 Fiber 4 Protein 15.7 WW Points 4 ingredients 1 pound jennie-o hot turkey sausage 6 garlic cloves, finely chopped 1 medium yellow onion, diced 1 teaspoon crushed red pepper 1 ½ pound potatoes, diced 6 cups broth 1 cup unsweetened almond milk 1 tablespoon mustard (*to offset the sweetness of the almond milk) 2 tablespoon cornstarch ½ teaspoon salt ¼ teaspoon cracked black pepper 1 10 ounce bag of kale, stems removed directions Step 1: Spray a large pot or Dutch oven with cooking spray. Heat over medium heat and add sausage. Step 2: Cook until browned and crumbled. Drain the excess fat and set the sausage aside. Step 3: In the same pot, add the garlic and onion, and cook over medium heat for about 2 - 3 minutes. Step 4: Stir in broth, and seasonings and bring to a boil. Add the diced potatoes and cook until tender, about 10 - 12 minutes. Step 5: In a small bowl, whisk together the almond milk, mustard, and cornstarch, then add the mixture to the pot. Step 6: Stir in cooked sausage and kale until the kale begins to wilt. Cook for an additional 10 - 15 minutes or until soup thickens. Serve with some garlic bread and enjoy! Jenn's Notes: I only use almond milk and have learned that a little bit of yellow mustard offsets the sweet flavor of almond milk when using in savory recipes. You cannot taste the mustard – I promise! I modified this recipe from here . Previous Next

< Back Bacon Onion Jam Yield 16 Servings Prep Time 10 Minutes Cook Time 1 Hour 20 Minutes Category Condiments Calories 202 Carbs 15.2 Fat 7.2 Fiber 2.4 Protein 10.4 WW Points 4 ingredients 1 12 ounce pack of bacon, cut crosswise into ½” pieces 6 cups yellow onions, diced (about 3 medium onions) pinch of kosher salt 1 tablespoon lakanto golden sugar 3 tablespoons brown sugar ¼ - ½ teaspoon black pepper 4 cloves garlic, finely diced ¼ cup balsamic vinegar 3 - 4 tablespoons water *as needed directions Step 1: Heat a large skillet over medium-low. Add the bacon and cook down until it’s still a little chewy, not crispy. Step 2: When cooked, remove the bacon from the pan and place on some paper towels to help remove the grease. Step 3: Remove all but 1 tablespoon of bacon grease from the pan, add your diced onions, and a pinch of kosher salt, and cook over medium-low heat, stirring every 10 minutes or so, until the onions are caramelized. This will take about 60 minutes – but so worth it! Step 4: At this point, add the sugars, pepper, garlic, balsamic vinegar, and bacon to the onions – mix until well incorporated. Step 5: Cook over low heat, stirring occasionally, for 15 minutes, adding the water as needed to get the mixture all jammy and thick. Step 6: Serve warm or at room temperature. Make my bacon onion jam grilled cheese, patty melt, or add it to a charcuterie board! Previous Next

< Back Pulled Chicken Salad Yield 1 Serving Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 283 Carbs 29.5 Fat 6.4 Fiber 10.2 Protein 27.8 WW Points 1 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. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced 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. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: Prep and cook times are for the making of the pulled chicken. I made a salad with the pulled chicken. The only points are for the avocado. The ranch is not included as it can be altered for zero points. Previous Next

< Back Overnight Oats: Chocolate Raspberry Yield 2 Servings Prep Time 5 Minutes Cook Time 2 – 4 Hours or Overnight Category Breakfast Calories 385.3 Carbs 56.9 Fat 6.9 Fiber 12.7 Protein 23.9 WW Points 1 ingredients 2 (12-ounce) mason jar or container with lid oats base: 1 cup old-fashioned rolled oats (or oats of choice), divided 1 medium banana, divided 1 cup unsweetened almond milk or milk of choice, divided a dash of ground cinnamon splash of vanilla extract 2 scoop chocolate protein powder, divided 1 cup raspberries, divided directions Step 1: Mash the banana base Divide the banana between two 12-ounce mason jars and mash until smooth. Add a dash of cinnamon and a splash of vanilla extract to each jar, then stir to combine. Step 2: Add the oats and protein Add ½ cup rolled oats, ½ cup almond milk, and 1 scoop chocolate protein powder to each jar. Mix well until fully combined. Step 3: Add the toppings Top each jar with ½ cup raspberries. Step 4: Chill Cover with lids and refrigerate for at least 2–4 hours, or overnight. Enjoy chilled. Tips Add an extra ½ scoop protein powder per jar for an even bigger protein boost. Use a protein shake instead of milk to increase protein even more. Previous Next

< Back Chicken Fajita Quesadilla Yield 1 Serving Prep Time 10 Minutes Cook Time 35 Minutes* Category Lunch + Dinner Calories 299.6 Carbs 22.2 Fat 4 Fiber 5.5 Protein 43.7 WW Points 3 ingredients for the quesadilla: 1 Cut Da Carb flatbread (or flatbread/tortilla of choice) 20 g light cheese 50 g onion and pepper mixture (see instructions below) 130 g shredded grilled or cooked chicken for the dipping sauce: 50 g nonfat Greek yogurt 10 g your favorite hot sauce for the peppers and onion mixture: 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 medium brown onion, sliced directions Step 1: Make the Pepper and Onion Mixture Heat a skillet over medium-high heat and spray lightly with avocado oil. Add the sliced onions and peppers, and season with salt, black pepper, garlic powder, and onion powder. Let them cook undisturbed for 10 minutes. Toss well, then continue cooking for another 10 minutes. Check for doneness—cook an additional 5–10 minutes as needed, until deeply caramelized and tender. Tip: This mixture stores well in the fridge and is perfect for quick weekday meals. Step 2: Assemble and Cook the Quesadilla Heat a nonstick skillet over medium-high heat. Once hot, place your flatbread in the skillet. On one half, sprinkle half the cheese, then layer on the pepper and onion mixture, shredded chicken, and top with the remaining cheese. Fold the flatbread in half. Cook for 2 minutes on the first side, or until golden and the cheese begins to melt. Carefully flip and cook for another 2 minutes until evenly crispy and melted through. Remove, slice, and serve immediately. Step 3: Make the Dipping Sauce In a small bowl, mix together the nonfat Greek yogurt and hot sauce. Serve on the side for dipping. *Tip: Since the onion and pepper mixture is already prepped, making this quesadilla again during the week will only take about 5–6 minutes! Previous Next

< Back Snickerdoodles Yield 60 Cookies Prep Time 5 Minutes Cook Time 8 – 10 Minutes Category Desserts Calories 71 Carbs 9.7 Fat 3.3 Fiber 0 Protein 0.8 WW Points 3 ingredients ½ cup unsalted butter, room temperature ½ cup vegetable shortening 1 ½ cups granulated sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon kosher salt for rolling: 2 tablespoons granulated sugar 2 teaspoons cinnamon directions Step 1: Heat oven to 400°F. In a small bowl mix together the sugar and cinnamon and set aside. In another bowl, sift together the flour, cream of tartar, baking soda and salt and set aside. Step 2: Using a stand or hand mixer, mix butter, shortening and eggs thoroughly. Add dry ingredients. Mix to combine. Scoop the dough using this scoop or about a tablespoons worth, then roll each cookie in the cinnamon sugar mixture. Step 3: Place on baking sheet, lined with a silicone baking mat or parchment paper, about 2 inches apart and bake for 8-10 minutes. Jenn's Note: These cookies will puff up first then flatten out. Previous Next

< Back Teriyaki Chicken Tacos Yield 4 Servings Prep Time 1 Hour 5 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 338.7 Carbs 32.6 Fat 11.5 Fiber 3.7 Protein 26.2 WW Points 8 ingredients 8 chicken breast tenderloins (about 1 pound) ½ – ¾ cup teriyaki sauce 3 cups coleslaw mix 4 green onions, sliced 4 tablespoons marie's coleslaw dressing 8 extra thin corn tortillas toppings: cilantro leaves, whole or chopped chopped peanuts lime wedge spicy mayo 2 tablespoons mayo 1 tablespoon sriracha directions Step 1: Marinate the chicken tenderloins in the teriyaki sauce for at least an hour. While the chicken is marinating, prepare your slaw mixture by placing the coleslaw, green onion, and coleslaw dressing in a medium-sized bowl. Mix well and set aside. You can add as little or as much dressing as you like. Be sure to adjust points/calories as needed Step 2: Grill chicken until the internal temperature reaches 165°F. Once the chicken is fully cooked, cut into bite-size pieces. Step 3: And now to assemble your tacos: Warm your tortilla, add chicken, and top with some slaw mixture. Step 4: Top with cilantro leaves, chopped peanuts, and a little spicy mayo. Serve with a squeeze of lime and enjoy! Jenn's Note: This is a family favorite! 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