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< Back Chilaquiles (Mom's Way) Yield 6 Servings Prep Time 15 Minutes Cook Time 45 – 50 Minutes Category Lunch + Dinner Calories 246.6 Carbs 32.1 Fat 7.4 Fiber 5.3 Protein 12.9 WW Points 6 ingredients 18 corn tortillas – cut into 1” squares ½ (6 oz) can black olives, sliced ½ medium brown onion, diced small 6 oz shredded mixed cheese 20 oz red enchilada sauce directions Step 1: Preheat both the air fryer and oven to 375°F. Lightly spray the tortilla pieces with avocado oil and air-fry for 5–10 minutes, tossing every few minutes to ensure even crispness. Depending on the size of your air fryer, you may need to work in batches. Step 2: Lightly coat a 9x13 casserole dish with avocado oil. Spread a thin layer of red sauce on the bottom. Add one-third of the tortilla chips, one-third of the onion and olives, and one-third of the cheese. Repeat the layers twice more, finishing with cheese on top. Step 3: Bake for 25 – 30 minutes, or until the cheese is melted and the sauce is bubbling. Let rest for about 5 minutes before cutting and serving. Step 4: Serve with Spanish rice and beans, and top each portion with a dollop of sour cream, if desired. 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 Chocolate Strawberry Baked Oatmeal Yield 6 Servings Prep Time 5 – 10 Minutes Cook Time 30 Minutes Category Breakfast Calories 322.3 Carbs 43.7 Fat 9.5 Fiber 8.5 Protein 15.5 WW Points 2 ingredients 3 ½ cups old-fashioned rolled oats (or oats of choice) ⅓ cup sugar-free brown sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ cup unsweetened applesauce 3 eggs 1 ½ cups unsweetened almond milk 50 grams sugar-free chocolate chips 1 cup fresh strawberries, chopped 2 scoops of your favorite protein powder directions Step 1: Prep Preheat oven to 350°F. Spray a 7 x 10-inch baking dish with cooking spray. Step 2: Mix Dry Ingredients In a large mixing bowl, combine oats, brown sugar, protein powder, baking powder, salt, and cinnamon. Stir until well combined. Step 3: Add Wet Ingredients Add applesauce, eggs, and almond milk to the bowl. Mix until fully incorporated. Step 4: Fold In Mix-Ins Stir in chocolate chips and chopped strawberries until evenly distributed. Step 5: Assemble Pour the oatmeal mixture into the prepared baking dish and spread evenly. Step 6: Bake Bake for 30 minutes, or until lightly golden with a slightly crisp top and edges. A knife inserted should come out mostly clean with moist crumbs. Step 7: Cool & Serve Let cool for 10 minutes before slicing or scooping. Serve warm and enjoy! Jenn's Notes: Inspired by Jenn's WW Journey recipe here . It is one of my favorites, and I make this often! Previous Next

< Back Pastrami Sliders Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 5 – 10 Minutes Category Lunch + Dinner Calories 172 Carbs 14.2 Fat 6.1 Fiber 0 Protein 13 WW Points 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next

< Back Checkerboard Cookies Yield 24 Cookies Prep Time 1 Hour Cook Time 8 – 10 Minutes Category Desserts Calories 216 Carbs 35.9 Fat 8.1 Fiber 0.2 Protein 2.1 WW Points 8 ingredients 1 cup butter, room temperature 1 cup sugar 1 egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups all purpose flour ⅓ cup unsweetened cocoa powder zest of 1 orange directions Step 1: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes. Step 2: Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Step 3: Turn the mixer to low and add in the flour, mixing until just combined. Step 4: Divide the dough in half, removing half from the mixing bowl. Step 5: Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Step 6: Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size. Step 7: Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour. Step 8: Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total. Step 9: Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Step 10: Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough. Step 11: Refrigerate again for at least 30 minutes. Step 12: Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Remove the dough from the refrigerator and slice into ¼ " pieces. Step 13: Place the pieces on the prepared baking sheet. Step 14: Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely. 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites 1⁄2 cup nonfat vanilla Greek yogurt ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla extract dash of sugar-free sweetener (if desired) dash of ground cinnamon for the cinnamon swirl: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar-free sweetener ½ teaspoon ground cinnamon for the cream cheese icing: ¼ cup nonfat Greek yogurt 1 - 2 teaspoons sugar-free cheesecake pudding mix splash of unsweetened almond milk (to thin) directions *for the cinnamon swirl topping: Step 1: Mix the Swirl In a small bowl, combine all swirl ingredients and mash with a fork until smooth and well incorporated. Step 2: Prep for Drizzling Transfer the mixture to a piping bag or zip-top bag for easy swirling. *for the pancakes Step 3: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding the swirl and icing) to a blender and blend until smooth. Step 4: Pour & Swirl Pour ⅓ of the batter into the skillet. Pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward. Step 5: Cook to Perfection Cook for 1–2 minutes, then cover and cook for another 1–2 minutes, until the batter is set and no longer wet on top. Step 6: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. *for the cream cheese icing: Step 7: Whisk the Icing In a small bowl, whisk together all icing ingredients until smooth and creamy. Step 8: Drizzle & Serve Transfer to a piping bag or zip-top bag and drizzle over warm pancakes. Serve immediately and enjoy! Previous Next

< Back Hot Chocolate Marshmallow Mugs Yield 15 Mini Mugs Prep Time 10 Minutes Cook Time 0 Minutes (Plus Chill Time) Category Desserts Calories 95 Carbs 15.8 Fat 3.4 Fiber 0.4 Protein 0.6 WW Points 4 ingredients 15 mini cookies (Partake brand used) 15 jumbo marshmallows 15 mini candy canes* 45 grams chocolate, melted (Ghirardelli brand used) Sprinkles *you will definitely need more than 15, as the candy canes are fragile and break easily. directions Step 1: Trim the curved hook off each mini candy cane. Dip the cut end into the melted chocolate and attach it to the side of a marshmallow to create a mug handle. Let set for a few minutes. Step 2: Dip the bottom of each marshmallow into the melted chocolate and press it onto a mini cookie to form the base of your mug. Step 3: Add a small dab of chocolate on top of the marshmallow, then finish with sprinkles and mini marshmallows. Step 4: Chill in the refrigerator for 10 minutes to fully set. Previous Next

< Back Ribeye Roast Yield 4 – 6 Servings Prep Time 10 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 381 Carbs 25.1 Fat 11.9 Fiber 2.5 Protein 40 WW Points 11 ingredients 2 pounds ribeye roast 1 pounds baby potatoes 2 cloves garlic, thinly sliced 1 medium yellow onion, sliced 8 oz baby bella mushrooms, sliced 3 – 4 sprigs of rosemary 2 tablespoons olive oil kosher salt and cracked black pepper directions Step 1: Heat oven to 350°F. Boil potatoes for 10 minutes. While the potatoes are boiling, season the roast heavily with kosher salt and cracked black pepper on all sides. Step 2: Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot add in the olive oil. Step 3: Sear the roast 5 minutes per large side. Sear the rest of the sides for a couple of minutes until no longer pink. Step 4: Add the potatoes, onions, mushrooms, and garlic, to the skillet spreading evenly around the roast. Step 5: Add the rosemary sprigs and cover with foil and bake for about 20 minutes (or less) depending on how well you like your roast cooked. 20 minutes took it to medium 140 - 145°F. Step 6: Let rest for 30 minutes. Slice and serve with the potato mixture. 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt ¼ cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla extract dash of ground cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. Step 3: Finish the Stack This should yield about three 6-inch pancakes. Top with sliced banana and pumpkin seeds. Step 4: Serve & Enjoy Serve warm and enjoy these cozy, fall-inspired pancakes! Jenn's Note: Inspired by this original recipe here . If pumpkin butter is unavailable, substitute with 1⁄2 teaspoon pumpkin pie spice for similar flavor. Previous Next

< Back Air Fried Stuffed Mushrooms Yield 28 Mushrooms Prep Time 20 Minutes Cook Time 8 Minutes Category Appetizers Calories 47 Carbs 2.6 Fat 2.5 Fiber 0.2 Protein 3.8 WW Points 2 ingredients 1 (8-ounce) tub cream cheese, room temperature 28 medium button or baby bella mushrooms Stems removed, cores dug out slightly 1 pound spicy Jennie-O turkey sausage ⅓ cup seasoned panko breadcrumbs directions Step 1: In a stand mixer or by hand, mix together the room temperature cream cheese and spicy turkey sausage until well incorporated. Step 2: Fill each mushroom cap with a tablespoon of the filling. I used a #60 scoop . Step 3: Preheat your air fryer to 400 °F . Next, take each filled mushroom cap and dip them in the seasoned panko so that it sticks to the filling. Step 4: Place in air fryer, spray with pan spray and cook for 6 - 8 minutes until the panko turns golden brown and the internal temperature reaches 165 degrees. I was able to fit 9 mushrooms in my air fryer basket. Step 5: Serve immediately and enjoy! Jenn's Note: Points and calories are per mushroom. Previous Next