< 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

< Back Maple Oat Nut Scone Yield 16 Servings Prep Time 5 – 10 Minutes Cook Time 18 – 24 Minutes Category Breakfast Calories 273.5 Carbs 30.8 Fat 15.1 Fiber 1.4 Protein 3.6 WW Points 11 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 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 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: 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. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: 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 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: 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 9: 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. 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 Oven Roasted Tomato Soup Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 45 Minutes Category Lunch + Dinner Calories 203 Carbs 24.7 Fat 7.3 Fiber 4.2 Protein 5.4 WW Points 2 ingredients 1 pound of campari tomatoes, stems removed 1 yellow onion, peeled and chopped into big pieces 1 shallot, sliced 1 red bell pepper, chopped into big pieces, seeds removed 1 bulb of garlic, top cut off 2 tablespoons olive oil kosher salt and cracked black pepper 1 bunch of fresh basil directions Step 1: Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish. Step 2: Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes. Step 3: Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich! Jenn's Note: This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese! Previous Next

< Back Pumpkin Cake Cookies Yield 22 Cookies Prep Time 45 Minutes Cook Time 8 Minutes Category Desserts Calories 138 Carbs 11.6 Fat 9 Fiber 1.2 Protein 3.2 WW Points 3 ingredients for the pumpkin cake cookie: 2 eggs ¼ cup pumpkin puree 1 box Simple Mills Vanilla cake mix ¼ cup all purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice for the cream cheese icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the pumpkin cake cookie: Step 1: Set your oven to 350ºF. In a large bowl, mix together eggs and pumpkin puree. Step 2: Mix in the mix, all-purpose flour and baking powder and pumpkin pie spice until combined. Step 3: Add dough to fridge for 10 minutes. Step 4: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop to scoop my cookies (this is about a tablespoon size). Step 5: Put back in fridge for 30 minutes. Step 6: Bake for 8 minutes rotating once halfway. Step 7: Let cool 5 minutes and enjoy! for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. An electric hand mixer will work too. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Previous Next

< Back Pulled Chicken Salad Yield 1 Serving Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 283 Carbs 29.5 Fat 6.4 Fiber 10.2 Protein 27.8 WW Points 1 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. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced 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. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: Prep and cook times are for the making of the pulled chicken. I made a salad with the pulled chicken. The only points are for the avocado. The ranch is not included as it can be altered for zero points. Previous Next

< Back Parfait: Pumpkin Yield 1 Serving Prep Time 5 Minutes Cook Time N/A Category Breakfast Calories 159 Carbs 21 Fat 3 Fiber 2 Protein 12 WW Points 5 ingredients 1 chobani zero sugar pumpkin spice flavored yogurt dash of cinnamon ⅓ of a piece pumpkin bread (by PFJ), broken into chunks 2 pumpkin snaps, broken into pieces *chopped and toasted pecans *Points do not include pecans directions Step 1: In a small bowl, mix the yogurt and cinnamon until well combined. Step 2: In a jar, layer some of the yogurt mixture, ½ of the pumpkin bread chunks, ½ of the pumpkin snap pieces and repeat until the jar is full. The jar I used is 7.9 ounce. Step 3: Chill and enjoy! 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