< Back Tri Tip with Chimichurri Yield: 6 Servings Prep Time: 2 – 24 Hours Cook Time: 30 – 60 Minutes Category Lunch + Dinner Calories: 194 Carbs: 3 Fat: 19.4 Fiber: 0.8 Protein: 23.4 WW Points: 4 ingredients 1.5 pound tri-tip 1 packet mccormick brazilian marinade directions Step 1: Marinate tri-tip according to packet instructions. I marinated my tri-tip overnight for more flavor. When ready to cook, preheat your grill to high. Step 2: Once the grill is at temp (about 400°F) sear the tri-tip on one side for 5 minutes, then give it a quarter turn and cook for another 5 minutes. Step 3: Repeat the process for when you flip it to the other side. And continue to cook until desired doneness. Let the tri-tip rest for about 20 minutes, then slice and serve immediately. Step 4: Top with chimichurri sauce. Previous Next

< Back Ube Cookie Yield: 28 Cookies Prep Time: 1 – 24 Hours Cook Time: 9 – 10 Minutes Category Desserts Calories: 170 Carbs: 25.6 Fat: 6.9 Fiber: 0.9 Protein: 1.7 WW Points: 8 ingredients 1 cup butter, room temperature 1 ¼ cup granulated sugar ½ cup unsweetened almond milk 2 eggs ½ teaspoon vanilla extract 1 cup powdered ube I used this brand . 1 tablespoon ube extract I used this brand . 2 cups flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon kosher salt 6 tablespoons granulated sugar, for rolling or 6 tablespoons powdered sugar, for rolling directions Step 1: Sift together the flour, baking powder, baking soda, cream of tartar & salt and set aside. With a hand mixer or in the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add in milk, eggs, vanilla, ube powder & extract and mix until well combined. Step 2: Add in the dry ingredients and mix until smooth. Cover bowl with plastic wrap and refrigerate for 1 hour or overnight. I refrigerated my dough for 24 hours. Step 3: Remove the dough from the refrigerator and heat the oven to 350°F. Step 4: Line your baking sheet with a silicon baking mat or parchment paper. Add the 6 tablespoons of sugar into a small bowl and set aside. Scoop the dough using this scoop or about a tablespoons worth of dough and transfer to the sugar bowl and toss until coated. Step 5: Place cookies on baking sheet about 2 inches apart. Bake for 9 - 10 minutes, or until cracks begin to form on the cookies. You may need to bake these cookies in batches. Be sure to chill the extra dough in the refrigerator between baking. Step 6: Remove the baking sheet from the oven and immediately bang it onto the counter 3 - 5 times. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Jenn's Note: This recipe was modified by me from here . You will need 2 bags of ube powder to make this recipe. Previous Next

< Back Brown Sugar Cinnamon Pop Tart Cookies Yield: 20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling) Prep Time: 20 Minutes (Chill Time: 45 – 90 Minutes) Cook Time: 14 Minutes Category Desserts Calories: 419 Carbs: 53.2 Fat: 21.8 Fiber: 0.8 Protein: 3.9 WW Points: 19 ingredients Cookie Dough 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup light brown sugar, firmly packed 2 large eggs, room temperature 1 teaspoon vanilla extract 3 ⅔ cups bread flour* 2 tablespoons cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt Filling 5 tablespoons unsalted butter, softened ¾ cup light brown sugar, firmly packed ¼ teaspoon vanilla extract 3 tablespoons all-purpose flour or bread flour ½ teaspoon ground cinnamon ⅛ teaspoon table salt Icing 1 ½ cups powdered sugar 3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted) 1–2 tablespoons milk of choice 1 ½ tablespoons light corn syrup ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon My version of this recipe. See bakers flour suggestion. *See baker’s flour note. directions Prepare the Cookie Dough Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed. Step 2: Add the eggs and vanilla extract and mix until fully combined. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Step 4: Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined. Step 5: Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape. Prepare the Filling Step 6: In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy. Step 7: Add the flour, cinnamon, and salt. Mix until smooth and fully combined. I used a #100 scoop for the filling. Assembly Step 8: Remove the chilled dough from the refrigerator. Scoop using a #60 scoop . Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece. Step 9: Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed. Wetting fingertips helps the dough stick when sealing. Step 10: Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes. Bake Step 11: Preheat the oven to 375°F and line a baking sheet with parchment paper. Step 12: Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown. Step 13: Cool completely on the baking sheet. Cookies are fragile while warm. For the Icing Step 14: Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds. Step 15: Immediately drizzle over cooled cookies and allow the icing to set before serving. 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 Salted Pistachio Chunk Cookies Yield: 31 Cookies (#60 Scoop) Prep Time: 15 Minutes (Plus Chill Time) Cook Time: 10 – 12 Minutes Category Desserts Calories: 108 Carbs: 12.3 Fat: 6.3 Fiber: 0.7 Protein: 1.6 WW Points: 5 ingredients Pistachio Paste ½ cup plus 2 tablespoons roasted salted pistachios (no shell) 1 tablespoon olive oil Cookie Dough ½ cup unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon matcha powder 5 ounces bittersweet baking chocolate (60% cacao), chopped For Topping 2 tablespoons ground pistachios Flaky sea salt (optional) My version of this recipe. directions Step 1: Make the Pistachio Paste Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth). Step 2: Make the Cookie Dough In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours. Step 3: Bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired. Previous Next

< Back Creamy Sun-Dried Tomato Pasta with Chicken Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 231 Carbs: 19.8 Fat: 9.7 Fiber: 3 Protein: 14.8 WW Points: 3 ingredients 1 8 ounce package of pasta (I used Fiber Gourmet) 1 pound boneless, skinless chicken breast tenderloins, cut into pieces 1 tablespoon i can't believe it's not butter light 3 cloves garlic, minced 4 ounces sun-dried tomatoes, chopped (not in oil) ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon paprika ½ teaspoon onion powder 1 teaspoon italian seasoning 1 ½ cup unsweetened almond milk ¼ teaspoon red pepper flakes 2 tablespoons corn starch ¼ cup parmesan cheese ¾ cup light mozzarella directions Step 1: Cook pasta per package instructions. Drain well. Step 2: Season chicken with paprika, salt, and pepper. Meanwhile, melt the butter in a large skillet to medium - high heat. Step 3: Add garlic and stir in chicken. Cook for five minutes or until lightly browned. Step 4: In a small bowl, whisk the almond milk and corn starch until smooth. Step 5: Add corn starch mixture to the skillet along with sun-dried tomatoes, all the seasonings, mozzarella, and parmesan cheese. Step 6: Bring to a boil, stirring constantly. Reduce heat to low and simmer for another five minutes. Stir in cooked pasta, toss gently to coat. Step 7: Remove from heat and serve immediately. Jenn's Note: I also top mine with chopped parsley! Original recipe from Jenn's WW Journey here. Previous Next

< Back Chipotle Crema Yield: 16 Servings Prep Time: 5 Minutess Cook Time: N/A Category Condiments Calories: 22 Carbs: 2.8 Fat: 0.4 Fiber: 0 Protein: 2.1 WW Points: 0 ingredients 1 5.3 ounce container nonfat greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic ½ cube chicken bouillon, diluted in 2 tablespoons hot water zest and juice of 1 lime 1 3.7 ounce can chipotles in adobo directions Step 1: Place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Berry Grilled Cheese Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 442.5 Carbs: 38.2 Fat: 24.9 Fiber: 2.4 Protein: 16.4 WW Points: 18 ingredients for the sandwich: 2 slices sourdough bread 85 g brie cheese, sliced (with rind) 28 g gruyère cheese, grated 20 g fontina cheese, grated 20 g Boursin cheese 2 tablespoons fig jam for the mixed berry compote: ¾ cup frozen mixed berries Zest and juice of ½ lemon 1½ teaspoons fresh thyme leaves directions Step 1: Make the Berry Compote In a small saucepan over medium heat, cook the mixed berries until thawed and the juices release, about 5 minutes. Stir in the lemon juice and zest, and continue to cook for another 5 minutes. In the final minute, add the fresh thyme. Remove from heat and let cool slightly. Step 2: Build and Grill the Sandwich Preheat a skillet over medium heat. Spread fig jam on one slice of bread and Boursin cheese on the other. Layer with brie, gruyère, and fontina cheeses. Close the sandwich and grill in the skillet until golden brown and the cheese is fully melted, about 3 minutes per side. Step 3: Add the Compote and Serve Remove the sandwich from the skillet. Carefully open it, spoon in the berry compote, then close it back up. Slice and serve immediately. 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

< Back Parfait: Lemon Berry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 235 Carbs: 40.9 Fat: 5.4 Fiber: 11.4 Protein: 15.2 WW Points: 4 ingredients 1 lemon flavored two-good yogurt or any brand you like 2 tablespoons – mixed berry sauce (recipe below) 1 lemon flavored fiber one bar cut into 16 pieces ½ cup fresh blueberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add 1 tablespoon of the mixed berry sauce, 5 pieces of the fiber one bar, half of the berries and repeat until you reach the top. Jenn's Notes: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. The parfaits will last a couple days in the fridge. Previous Next