< Back Air Fried Chicken Parmesan Yield: 4 Servings Prep Time: 10 Minutes Cook Time: 16 Minutes Category Lunch + Dinner Calories: 300 Carbs: 18.3 Fat: 11.4 Fiber: 1.5 Protein: 28.5 WW Points: 8 ingredients 2 large chicken breasts, sliced in half thickness wise, then pounded out thin ½ cup italian style breadcrumbs ¼ cup all purpose flour, seasoned with salt and pepper 1 egg, beaten and seasoned with salt and pepper 8 slices fresh mozzarella cheese 1 cup rao’s marinara Or your sauce of choice. 2 tablespoons grated parmesan basil or parsley for garnish directions Step 1: Preheat your air fryer and oven to 400 °F . We’re going to cook & crisp up the chicken in the air fryer, then transfer it to a baking dish and finish it off in the oven to heat the sauce through and get that cheese all melty! Step 2: Prepare the chicken by slicing it in half thickness wise to make 4 pieces. Place each piece of the chicken breast onto plastic wrap. Cover with another piece of plastic wrap and using a mallet or rolling pin, flatten the chicken breasts until they are even in thickness. Step 3: Next, make a breading station with 3 shallow dishes: one shallow dish with the seasoned flour, the second with the seasoned beaten egg and the third with the seasoned breadcrumbs. Step 4: Take a chicken breast piece one by one and dip them in each shallow dish in that order (flour, egg, breadcrumbs) shaking off the excess of flour and egg and then making sure to fully coat with the breadcrumbs. Step 5: Once your air fryer is ready, spray the basket with pan spray and add the chicken breast pieces. Give them a spray of pan spray on top too - this will help them crisp up and turn golden. Cook on 400 °F for 6 minutes, flipping once halfway through. Step 6: When the chicken is done, transfer them to a baking dish and top each piece with a ¼ cup of sauce, 2 medallions of mozzarella, and sprinkle the parmesan over the top. Step 7: Place into your preheated oven for about 5 - 10 minutes until the cheese is nice and melty. Step 8: Top with basil or parsley, serve and enjoy! Previous Next

< Back Overnight Oats: Ube Yield: 2 Servings Prep Time: 10 Minutes Cook Time: Overnight (Chill Time) Category Breakfast Calories: 233 Carbs: 44 Fat: 4.6 Fiber: 6.5 Protein: 6.3 WW Points: 1 ingredients 1 medium banana, divided splash of vanilla extract 2 teaspoons ube extract, divided dash of cinnamon 1 cup old-fashioned oats, divided 1 cup almond milk, divided for the topping: 1 ½ cups defrosted frozen mango, diced, and divided* directions Step 1: Start with two containers that have lids. Mash one-half of the banana in each container. Step 2: Add cinnamon, vanilla, and ube extract to each container and mix. Step 3: Add in ½ cup oats and ½ cup of almond milk into each container and mix again. Step 4: Top each overnight oats with the mango and cover and refrigerate overnight. Jenn's Note: *Leaving the mango on top of the oats will turn the mango purple. If you do not want that, my suggestion would be to add the mango just before you eat them. Previous Next

< Back Air Fried Artichoke Hearts Yield: 9 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 Minutes Category Appetizers Calories: 88.6 (with Sauce) Carbs: 8.7 (with Sauce) Fat: 3.8 (with Sauce) Fiber: 3.1 (with Sauce) Protein: 4.9 (with Sauce) WW Points: 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next

< Back Chicken Broth Yield: 2 Quarts Prep Time: 10 Minutes Cook Time: 4 Hours Category Lunch + Dinner Calories: N/A Carbs: N/A Fat: N/A Fiber: N/A Protein: N/A WW Points: N/A ingredients 2 roasted sam’s club or costco chicken carcasses I save and freeze the leftover chicken bones. 2 medium brown onions, unpeeled and halved 4 carrots, unpeeled and halved 4 stalks of celery, cut in thirds 1 8 ounce container baby bella mushrooms, wiped clean of dirt 1 whole head of garlic, cut in half crosswise 1 tablespoon kosher salt 1 tablespoon whole black peppercorns 1 small package fresh rosemary 1 small package fresh thyme 1 small package fresh sage directions Step 1: Place all ingredients into a 6-quart pot. Add in as much water that can fit and bring to a boil. I can fit 2 - 3 quarts of water. Step 2: Simmer uncovered for 4 hours. Strain the whole pot through a colander and discard the remains. Step 3: Use immediately or chill the stock, pack into containers and freeze for up to two months. 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 Shrimp Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 400 Carbs: 28.7 Fat: 12.1 Fiber: 5.6 Protein: 37.1 WW Points: 2 ingredients for the shrimp: 64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed About 8 – 10 shrimp per taco. kosher salt cracked black pepper onion powder garlic powder 8 - 6" corn tortillas for the toppings (optional): spicy crema: your favorite salsa or hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions pickled cabbage cilantro avocado lime directions Step 1: Since the shrimp are already cooked, you will just need to warm them through. Step 2: Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas. to build the taco: Step 1: Spread some spicy crema on your warm tortilla and place in your taco holder . Step 2: Place 8 – 10 cooked shrimp on top of the crema. Step 3: Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime. Step 4: Serve immediately and enjoy! Jenn's Note: Serving Size: 2 Tacos Points do not include Spicy Crema. Previous Next

My favorite selection of kitchen items! From cookware and utensils to gadgets and appliances, there's everything you need to elevate your cooking experience. Discover durable, stylish, and affordable products to suit every kitchen. jenn's must-haves bamboo digital scale three compartment bento box chocolate cake cookie mix coffee mug warmer cookie scoop mini sheet pans dash mini waffle maker oldeman granola kitchen shears silicon baking mats silicon baking molds stainless steel mixing bowls taco holders

< Back Cheesy Beef Tacos Yield: 6 Servings Prep Time: 1 – 24 Hours Cook Time: 6 Hours Category Lunch + Dinner Calories: 390 Carbs: 30.2 Fat: 14 Fiber: 3.5 Protein: 31.8 WW Points: 10 ingredients 1 ½ pound beef chuck roast 3 medium yellow onions, sliced 12 extra thin corn tortillas 1 ½ cups shredded lite mozzarella cheese seasonings for roast: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon mustard 1 teaspoon kosher salt ½ teaspoon cracked black pepper directions Step 1: Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag. Step 2: Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours. Step 3: In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions. Step 4: Cook on high for 6 hours flipping once at the halfway point. Step 5: Once the roast is done cooking, remove it from the crockpot and shred it – set aside. Step 6: Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping. Here is how I put together my Cheesy Beef Tacos: 1 extra thin corn tortilla 2 tablespoons lite mozzarella cheese 1 - 2 tablespoons of the cooked onions 1 ½ oz of the shredded beef. Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy! Jenn's Note: The serving size is 2 tacos. Previous Next

< Back Mom's Tater Tot Casserole Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 280.3 Carbs: 17.2 Fat: 14.7 Fiber: 1.8 Protein: 19.8 WW Points: 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

< Back Smashed Chicken Caesar Tacos Yield: 4 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 335.7 Carbs: 16.6 Fat: 16.9 Fiber: 13 Protein: 29.3 WW Points: 4 ingredients for the chicken tacos: 1 pound ground chicken (93% lean) Salt, black pepper, onion powder, garlic powder 20 g shredded Parmesan cheese 8 street taco flour tortillas (such as Mission Zero Net Carb) for the dressing: 35 g nonfat Greek yogurt 3 tablespoons Olive Garden dressing 10 g shredded Parmesan cheese Salt, black pepper, onion powder, garlic powder (to taste) for the toppings: 2 cups chopped lettuce Croutons, crumbled Shredded Parmesan cheese directions Step 1: Prepare the Chicken In a medium bowl, combine ground chicken with salt, pepper, garlic powder, onion powder, and Parmesan cheese. Divide the mixture into 8 equal portions (about 2 oz each). Place one portion on each tortilla and use your hands to evenly smash and spread the chicken across the surface. Step 2: Cook the Tacos Heat a large skillet over medium-high heat. Once hot, spray with pan spray. Working in batches, place 3–4 tacos meat-side down in the pan and cook for about 3 minutes. Flip and cook the tortilla side for another 2 minutes, until golden and crisp. Remove and repeat with the remaining tacos. Step 3: Make the Dressing In a small bowl, mix Greek yogurt, Olive Garden dressing, Parmesan, and seasonings. Toss with chopped lettuce until evenly coated. Step 4: Assemble the Tacos Top each taco with a scoop of Caesar-dressed lettuce. Finish with extra shredded Parmesan and crumbled croutons. Serve immediately and enjoy! Previous Next