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< Back Egg Salad Toast Yield 3 Servings Prep Time 5 – 10 Minutes Cook Time 20 Minutes Category Appetizers Calories 282.7 Carbs 20.6 Fat 14.7 Fiber 5.3 Protein 17 WW Points 4 ingredients 3 slices Milton’s whole grain bread 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: Prep the Eggs Place hard-cooked eggs in a medium bowl. Use a fork or potato masher to break them down into a small, chunky texture. Step 2: Mix the Egg Salad Add diced onion, pickles, mayonnaise, Greek yogurt, onion powder, garlic powder, salt, pepper, pickle juice, and lemon juice. Mix until well combined and creamy. Step 3: Taste & Adjust Taste the egg salad and adjust seasoning as needed (salt, pepper, or acidity). Step 4: Toast the Bread Toast the bread until golden and crisp. Step 5: Assemble & Serve Spoon the egg salad over the toasted bread. Garnish with paprika, fresh herbs, or extra toppings if desired. Serve immediately and enjoy! Previous Next

< Back Veggie Enchiladas Yield 5 – 7 Servings Prep Time 5 – 10 Minutes Cook Time 30 – 45 Minutes Category Lunch + Dinner Calories 258 Carbs 38.1 Fat 5.8 Fiber 6.4 Protein 12.1 WW Points 4 ingredients 1 zucchini, diced, medium 1 medium potato, diced, medium 1 medium sweet potato, diced, medium ½ onion, diced, medium 15 ounce can black beans, rinsed and drained ½ teaspoon salt 10 – 15 cracks of pepper 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika 1 – 1½ cup light shredded 3 cheese blend I used Trader Joe's brand. 1 – 10 ounce can green enchilada sauce, medium 1 – 10 ounce can red enchilada sauce, medium 12 – 14 6” corn tortillas, warmed in microwave I used mission extra thin directions Step 1: In a frying pan, sauté the diced potato and sweet potatoes over medium heat until fork tender, about 10 minutes. Step 2: Add the diced onion and cook for an additional 5 minutes, then add the zucchini and seasonings (salt, pepper, garlic and onion powders and smoked paprika) and cook for another 5 minutes. Step 3: Add the black beans and mix until well incorporated. This is the filling for the enchiladas. For the tortillas, I placed them on a plate and microwaved them for about 30 - 45 seconds and then placed in a towel to keep warm until use. Step 4: In a 9 x 13" baking dish, pour about a ½ cup each, of the red and green enchilada sauce to coat the bottom of the dish. to assemble the enchiladas: Step 1: Take one corn tortilla, add 1 tablespoon shredded cheese to the center of the tortilla and then add ½ cup of the veggie-bean mixture on top of the cheese, then roll and place in the casserole dish. Repeat until you have used all the filling. Step 2: Add the rest of the sauces by pouring over the tops of the enchiladas (more or less if you like) and add the rest of the cheese (or more if you’d like!) Step 3: Bake at 350ºF for about 15 minutes, until the cheese is melted, and the sauce is bubbling. Top with fresh cilantro and serve immediately. Enjoy! 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 Pulled Chicken Tostadas Yield 4 Servings Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 191 Carbs 27 Fat 1.7 Fiber 3.3 Protein 17.2 WW Points 2 ingredients for the chicken: 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 a pinch of salt a few cracks of pepper 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: I made tostadas with the pulled chicken. My tostadas are topped with: 0 Points: Pinto Beans 0 Points: Lettuce 0 Points: Tomato 0 Points: Cilantro 1 Points: Ranch Can be made to be 0. Previous Next

< Back Pumpkin Bread with Cream Cheese Icing Yield 24 Servings Prep Time 5 – 10 Minutes Cook Time 50 Minutes* Category Desserts Calories 189 Carbs 24.9 Fat 8.6 Fiber 0.7 Protein 3 WW Points 8 ingredients for the pumpkin bread: 2 ½ cup flour 1½ teaspoons baking powder 1 teaspoons kosher salt ½ teaspoons baking soda 4 teaspoons pumpkin pie spice 1 stick unsalted butter, melted ½ cup unsweetened apple sauce 1 cup lakanto monkfruit sweetener 1 cup sugar 2 eggs 1 can pumpkin purée 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 bread: Step 1: Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside. Step 2: In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice. Step 3: In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin. Step 4: Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Step 5: Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes. *Bake time may vary depending on how much you fill your loaf pans. for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. An electric hand mixer will work too. Previous Next

< Back Lemon Ricotta Cookie Yield 45 Cookies Prep Time Overnight Cook Time 15 Minutes Category Desserts Calories 108 Carbs 18.7 Fat 3.2 Fiber 0 Protein 1.9 WW Points 6 ingredients 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, room temperature 2 cups sugar 2 eggs, room temperature 1 15-ounce container part skim ricotta cheese 3 tablespoons lemon juice zest of 1 lemon for the glaze: 1 ½ cups powdered sugar 3 tablespoons lemon juice zest of 1 lemon directions Step 1: In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar. Step 2: Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Step 3: Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Step 4: Tightly cover the dough with plastic wrap and refrigerate overnight. Step 5: Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets. I used this scoop . Step 6: Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough. Step 7: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Step 8: When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Jenn's Note: *Giadzy original recipe here . Previous Next

< Back Black Bean Tostadas Yield 2 Servings Prep Time 15 Minutes Cook Time 5 – 10 Minutes Category Breakfast Calories 337 Carbs 45.3 Fat 7.8 Fiber 12.6 Protein 21.4 WW Points 2 ingredients 1 can black beans – drained & rinsed 2 corn tortillas, air-fried or baked until crunchy 2 tablespoons feta cheese 2 eggs, cooked sunny side up jalapeño slices pico de gallo (see below) for the pico de gallo: 3 Roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped juice of 2 – 3 limes kosher salt, cracked black pepper, and lime juice to taste directions Step 1: Make the Pico In a medium bowl, combine tomatoes, red onion, jalapeños, and cilantro. Add fresh lime juice, salt, and pepper. Toss well and adjust seasoning to taste. Set aside to let the flavors meld. Step 2: Crisp Tortillas Air-fry corn tortillas at 375°F for 4 - 6 minutes, or until golden and crispy. (You can also bake at 400°F for about 6 - 8 minutes, flipping halfway.) Step 3: Prepare the beans While the tortillas cook, mash the black beans with a fork until mostly smooth. Season lightly with salt, pepper, onion & garlic powders. Step 4: Cook the Eggs Heat a nonstick skillet over medium heat. Cook eggs sunny-side up until whites are set and yolks are still runny. Step 5: Assemble Spread mashed black beans over each crispy tortilla. Top with a sunny-side egg, a generous spoonful of pico de gallo, crumbled feta, fresh jalapeño slices, and cracked black pepper. Previous Next

< Back Overnight Oats: Ube Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 233 Carbs 44 Fat 4.6 Fiber 6.5 Protein 6.3 WW Points 1 ingredients 2 (12-ounce) mason jar or container with lid for the oats base: 1 medium banana, divided splash of vanilla extract 2 teaspoons ube extract, divided dash of ground cinnamon 1 cup old-fashioned oats ( or oats of choice), divided 1 cup almond milk, divided for the topping: 1 ½ cups defrosted frozen mango, thawed, diced, and divided* directions Step 1: Mash the Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add the Flavor Add a dash of cinnamon, a splash of vanilla extract, and 1 teaspoon of ube extract to each jar. Mix until well combined. Step 3: Build the Oats Add ½ cup oats and ½ cup almond milk (or protein shake) to each jar. Stir until everything is evenly incorporated. Step 4: Top & Chill Top each jar with diced mango. Cover and refrigerate overnight (or at least 4 hours). Jenn's Note: * If you prefer to keep the mango’s bright yellow color, add it just before serving - otherwise, it may turn slightly purple from the ube. Previous Next

< Back Tri Tip with Chimichurri Yield 6 Servings Prep Time 2 – 24 Hours Cook Time 30 – 60 Minutes Category Lunch + Dinner Calories 194 Carbs 3 Fat 19.4 Fiber 0.8 Protein 23.4 WW Points 4 ingredients 1.5 pound tri-tip 1 packet mccormick brazilian marinade directions Step 1: Marinate tri-tip according to packet instructions. I marinated my tri-tip overnight for more flavor. When ready to cook, preheat your grill to high. Step 2: Once the grill is at temp (about 400°F) sear the tri-tip on one side for 5 minutes, then give it a quarter turn and cook for another 5 minutes. Step 3: Repeat the process for when you flip it to the other side. And continue to cook until desired doneness. Let the tri-tip rest for about 20 minutes, then slice and serve immediately. Step 4: Top with chimichurri sauce. Previous Next

< Back Stuffed Carrot Cake Cookies Yield 9 Cookies Prep Time 1 Hour Cook Time 10 Minutes Category Desserts Calories 477 Carbs 61.1 Fat 21.9 Fiber 0.4 Protein 6.2 WW Points 19 ingredients for the cookies: 1 cup butter cold 1 ¾ cup brown sugar 2 large eggs 3 1/2 cups flour ¼ cup cornstarch 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup grated carrots ½ cup walnuts, toasted and chopped for the 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 icing: Step 1: Place butter in stand mixer bowl and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Using a ½ tablespoon sized cookie scoop , scoop the filling onto a piece of parchment paper. Step 3: Scoop out 9 dollops of the filling. Put the filling in the freezer while you make the cookie dough. for the cookies: Step 1: In a stand mixer, combine cold butter and brown sugar. Mix until smooth and slightly fluffy (about 2 minutes). Step 2: Add the eggs and mix on low until the eggs are just mixed in. Step 3: Sift the flour, cornstarch, baking soda, salt, and cinnamon together. Add to the butter mixture. Step 4: Mix on low until there is only a little bit of flour not mixed in. Step 5: Add the carrots and walnuts and mix on low until they are just combined in with the rest of the dough and there are no streaks of flour. Step 6: Put the dough in the fridge for at least 30 minutes to chill. Step 7: When you’re ready to bake, preheat your oven to 400 degrees. I used this size scoop for the cookies (about 1 ½ oz). Put one ball of frozen cream cheese filling in the middle of the dough and enclose the dough around it. Step 8: Bake the dough for 8 - 11 minutes, until the outside is slightly golden brown and barely set. Let the cookies cool on the baking sheet for 30 - 60 minutes. This is important so the dough will set up properly. Jenn's Note: The icing recipe makes 2 cups. You will have extra. You can use this for my pumpkin bread or pumpkin cake cookies 😊 Previous Next