< Back Roasted Veggie Lasagna Yield N/A Prep Time 10 – 15 Minutes Cook Time 1 Hour 10 Minutes Category Lunch + Dinner Calories 429 Carbs 37.1 Fat 18.8 Fiber 5.3 Protein 27.8 WW Points 13 ingredients 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. 3 cups shredded lite mozzarella cheese, divided ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg 16 ounce container part skim ricotta cheese 1 egg 2 tablespoons finely chopped sage, divided 1 medium zucchini, sliced into ¼” slices About 2 cups. 1 medium yellow squash, sliced into ¼” slices About 2 cups. 1 medium skinny sweet potato, sliced into ¼” slices About 2 cups. ½ teaspoon onion powder ½ teaspoon garlic powder 12 lasagna noodles I used chickpea. salt and pepper to taste directions Step 1: Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans) Step 2: Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes. Step 3: While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly. Step 4: In a large skillet melt the butter over medium heat. 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 5: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 6: Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside. Step 7: For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble. Step 8: Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles. Step 9: Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times. Step 10: Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage. Step 11: Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown. Previous Next

< Back Russian Teacakes Yield 48 Cookies Prep Time 40 Minutes Cook Time 10 – 12 Minutes Category Desserts Calories 70 Carbs 5.6 Fat 5 Fiber 0.1 Protein 0.9 WW Points 3 ingredients 1 cup unsalted butter, room temperature ½ cup powdered sugar, sifted 1 teaspoon vanilla extract 2 ¼ cups flour ¼ teaspoon kosher salt ¾ cup walnuts (or nuts of choice), finely chopped powdered sugar for rolling directions Step 1: Heat oven to 400°F. Sift together flour and salt and set aside. Step 2: Mix butter, sugar, and vanilla thoroughly. Add flour and salt to butter mixture. Stir until just combined. Step 3: Add nuts and mix again. Cover bowl with plastic wrap and chill for 30 minutes. Step 4: Scoop or roll cookies into 1 inch balls. I used this size scoop . Step 5: Place cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10 - 12 minutes. While still warm, roll cookies in powdered sugar. Step 6: Let them cool and roll in powdered sugar again. Jenn's Note: By using the smaller scoop linked above, I got more than 48 cookies. 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

< 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 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 bell pepper (any color), 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 Parfait: Chocolate Strawberry Yield 1 serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 337.4 Carbs 21.2 Fat 5.7 Fiber 7.8 Protein 23.7 WW Points 10 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip ½ cup fresh strawberries chopped ¼ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener 2 ladyfingers, cut in half 1 ¼ teaspoon cocoa powder, divided* 1 chocolate flavored fiber one bar Cut into 12 pieces. directions Step 1: Prepare the Chocolate Cream & Sweetened Milk Using a small sifter, sift 1 teaspoon of the cocoa powder into a small bowl. Add the Greek yogurt and whipped topping, then gently fold together until smooth and fully combined. In a separate bowl, whisk together the almond milk, sugar-free sweetener, and remaining ¼ teaspoon cocoa powder until combined. Set aside. Step 2: Assemble the Parfait Spoon a small layer of the chocolate yogurt mixture into the bottom of your jar. Dip 2 ladyfinger halves briefly into the chocolate milk mixture, then place them over the yogurt layer. Top with half of the brownie pieces, followed by another layer of the chocolate yogurt mixture and half of the chopped strawberries. Repeat the layers, finishing with the chocolate yogurt mixture on top. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften. Serve chilled. Previous Next

< Back Apricot Pistachio Crostini Yield 5 Servings Prep Time 5 Minutes Cook Time 5 Minutes Category Appetizers Calories 119 Carbs 20.9 Fat 1.9 Fiber 1.4 Protein 6.1 WW Points 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. 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 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 Avocado Toast (Spicy) Yield 1 Serving Prep Time 5 Minutes Cook Time 5 Minutes Category Breakfast Calories 315.5 Carbs 29.9 Fat 14.3 Fiber 4.4 Protein 16.8 WW Points 7 ingredients 1 slice of sourdough, toasted 50g avocado 1 egg, cooked to your liking 15g feta cheese cilantro crunchy garlic spicy sauce 40g non-fat Greek yogurt sriracha optional add-ons (recommended): pinch of salt pinch of black pepper squeeze of lime or lemon juice red pepper flakes (for extra heat) drizzle of hot honey (sweet + spicy balance) directions Step 1: Make the Spicy Sauce In a small bowl, combine Greek yogurt and sriracha. Mix until smooth and set aside. Step 2: Cook the Egg In a small skillet over medium heat, cook the egg to your liking. Step 3: Toast the Bread Toast the sourdough until golden and crisp. Step 4: Mash the Avocado In a small bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of citrus. Step 5: Assemble the Toast Spread the mashed avocado evenly over the toasted bread. Top with the cooked egg, crumbled feta, cilantro, and crunchy garlic. Step 6: Finish & Serve Drizzle with the spicy yogurt sauce. Serve immediately and enjoy! Previous Next