< Back Peanut Butter Swirl Brownies Yield: 15 Servings Prep Time: 10 Minutes Cook Time: 20 – 30 Minutes Per Box Category Desserts Calories: 143.2 Carbs: 21.4 Fat: 5.2 Fiber: 0.5 Protein: 2.7 WW Points: 3 ingredients 1 box zero-sugar brownie mix ⅓ cup unsweetened applesauce 3 tablespoons water 1 egg 5 oz creamy peanut butter, gently heated Festive sprinkles (optional but fun) directions Step 1: Preheat oven to 350°F. Prepare your pan according to the brownie box (spray or line). Step 2: In a medium bowl, whisk together applesauce, water, and egg. Step 3: Add brownie mix and stir with a spatula until just combined (about 50 strokes, or per box directions). Step 4: Spread batter evenly into prepared pan. Step 5: Drizzle warmed peanut butter over the batter in a loose pattern. Step 6: Use a skewer or butter knife to gently swirl peanut butter into the batter. Step 7: Add festive sprinkles Step 8: Bake according to box instructions (I used a 9x13 pan). Step 9: Cool completely, slice, and enjoy. Previous Next

< Back Protein Pancakes: Cinnamon Roll Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 464 Carbs: 47 Fat: 16.5 Fiber: 6.2 Protein: 29.9 WW Points: 6 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt (or vanilla-flavored for extra sweetness) ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla dash of sweetener (if desired) dash of cinnamon for the cinnamon roll topping: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar substitute ½ teaspoon cinnamon for the cream cheese icing: ¼ cup nonfat greek yogurt 1 - 2 teaspoons sugar free cheesecake jello pudding powder splash of almond milk to loosen up directions Step 1: Heat a nonstick skillet over medium-low heat. Place all ingredients except for the cinnamon roll topping & cream cheese icing, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into a pan. *Add some of the cinnamon roll topping, in a spiral pattern starting from the center and working your way to the edges, and cook for one to two minutes, then cover and cook for another one to two minutes until the batter is no longer wet. Step 3: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. *for the cinnamon swirl topping: Step 1: Mix all ingredients in a small bowl and mash with a fork until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily add to the pancakes. *for the cream cheese icing: Step 1: Whisk all ingredients in a small bowl until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily drizzle onto the pancakes. Previous Next

< Back Teriyaki Chicken Noodles Yield: 2 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 368.3 Carbs: 54.1 Fat: 1.9 Fiber: 5.9 Protein: 33.7 WW Points: 8 ingredients 1 pack Thai wheat noodles from Trader Joe’s (or noodles of choice) 2 medium carrots, sliced in ¼” pieces 1 medium zucchini, sliced in ½” pieces 1 8-oz can sliced water chestnuts, drained ½ red onion, sliced 4 chicken tenderloins, Teriyaki marinated and grilled Or cooked your desired way, then shred ¼ cup teriyaki sauce for the toppings: green onion furikake sriracha directions Step 1: Marinate the chicken tenderloins in your favorite teriyaki sauce first thing in the morning and refrigerate. By dinner time, they’ll be full of flavor. Step 2: About 30 minutes before cooking, remove the chicken from the fridge, to get the chill off. Grill or pan-cook until done, let cool slightly, then shred. Step 3: While the chicken cooks, prep the carrots and zucchini. Steam them on the stove or in the microwave until tender but still slightly crisp. Ideally, they’ll finish around the same time as the chicken. Drain the water chestnuts. Step 4: In a medium frying pan over medium-high heat, add avocado oil spray (or your preferred oil). Once hot, sauté the onion slices until tender. Stir in the water chestnuts, carrots, and zucchini, tossing for a couple of minutes. Step 5: Add the noodles and shredded chicken, and toss again until heated through. Step 6: Finally, pour in the teriyaki sauce, toss to coat, and serve immediately. 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 Lemony Pistachio Pesto Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 23 Carbs: 1.5 Fat: 1.5 Fiber: 0.5 Protein: 1.2 WW Points: 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon 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 Maple Oat Nut Scone with Bacon Yield: 16 Scones Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 289.2 Carbs: 30.8 Fat: 16.4 Fiber: 1.4 Protein: 4.6 WW Points: 12 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract 8 slices uncured bacon, cooked, chopped and divided for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ªF. In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 2: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans and the bacon. * save a little of each for topping Step 3: Whisk together the almond milk, egg, and 1 teaspoon maple extract. Step 4: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl.) If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 5: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about 3/4" thick. Step 6: Cut each circle 8 equal wedges. Step 7: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 8: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. Top with remaining pecans and bacon pieces. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Apple Pie Cookies Yield: 2 Dozen (Heaping #60 Scoop) Prep Time: 15 Minutes Cook Time: 10 – 12 Minutes Category Desserts Calories: 150 Carbs: 16.9 Fat: 8.3 Fiber: 0.6 Protein: 2 WW Points: 7 ingredients Apple Filling 2 apples, peeled and diced (1 Granny Smith + 1 Honeycrisp) ½ ounce butter ¼ vanilla bean 1 ounce sugar Pinch of salt, cinnamon, and nutmeg 1 tablespoon cold water ½ tablespoon cornstarch Cinnamon Cookie Dough 2 ⅓ cups bread flour, spooned and leveled (all-purpose flour works here too) 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, room temperature ½ cup packed brown sugar (light or dark) 1 large egg + 1 egg yolk, room temperature 1 teaspoon vanilla extract Cinnamon Sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon Finishing 4 tablespoons sugar-free caramel sundae syrup My version of this recipe directions Step 1: Make the apple filling: Stir together the cold water and cornstarch in a small bowl and set aside. Peel, core, and dice the apples. In a large sauté pan, melt the butter, then add the apples and vanilla, spreading them into a single layer. Cook until most of the water evaporates. Add the sugar, spices, and the cornstarch mixture. Continue cooking until the mixture thickens. Set aside to cool completely. Step 2: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. Step 3: In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Step 4: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Mix in the egg, egg yolk, and vanilla. Add the dry ingredients and fold just until no dry streaks remain. Step 5: In a shallow bowl, combine the granulated sugar and cinnamon. Scoop the cookie dough using a heaping #60 scoop, drop each portion into the cinnamon sugar, and toss to coat. Arrange on the baking sheet. Step 6: Use a measuring teaspoon or your thumb to press an indent into the center of each cookie. Fill each indent with about 1 teaspoon of cooled apple filling. Step 7: Bake for 10–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Ensure the baking sheet is fully cooled before baking the next batch. Step 8: Finish with a drizzle of caramel sauce. Previous Next

< Back Protein Pancakes: Pumpkin Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 453 Carbs: 61.3 Fat: 7 Fiber: 8.2 Protein: 32.8 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat Greek yogurt (or vanilla-flavored for extra sweetness) ¼ cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla dash of cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. Step 3: This should make about 3, 6-inch pancakes. Top with sliced banana and pumpkin seeds. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Bruschetta Yield: 10 Servings Prep Time: 10 Minutes Cook Time: 10 Minutes Category Appetizers Calories: 194 Carbs: 18.5 Fat: 8 Fiber: 0.9 Protein: 10.7 WW Points: 7 ingredients 1 baguette, sliced into ½-inch pieces (about 30 slices) 1 (16-ounce) package sliced fresh mozzarella, each piece cut in half 3–4 roma tomatoes, sliced into ¼-inch slices (about 30 slices) 1 bunch fresh basil, julienned (about 30 leaves) 1–2 whole cloves garlic Olive oil spray Kosher salt Black pepper directions Step 1: Preheat oven to 400 °F . Prepare all the ingredients. Step 2: Place the baguette pieces on a lined baking sheet. Spray the baguette tops with olive oil spray, sprinkle kosher salt and fresh cracked black pepper, and toast in the oven for about 5 - 10 minutes, until lightly golden, flipping once halfway through. You can also do this in a toaster oven. Step 3: Once toasted, remove from oven, and rub each slice of bread with the garlic cloves. Step 4: Next, place a slice of tomato and one-half slice of cheese on each piece of bread and put it back into the oven to melt the cheese. Step 5: Once melted, remove from oven and top with julienned basil. Step 6: Sprinkle a bit more kosher salt and cracked black pepper on top and serve immediately. Enjoy! Previous Next