< Back Overnight Oats: Mango Pineapple Yield: 2 Servings Prep Time: 10 Minutes Cook Time: Overnight (Chill Time) Category Breakfast Calories: 360 Carbs: 65 Fat: 6.8 Fiber: 7.8 Protein: 13.4 WW Points: 2 ingredients 1 medium banana, divided splash of vanilla extract dash of cinnamon 1 cup old-fashioned oats, divided ½ cup almond milk, divided 1 container toasted coconut vanilla Greek yogurt, divided for the toppings: 2 dole cups no sugar added pineapple tidbits ½ cup defrosted frozen mango, diced and divided *2 tablespoon almond slivers, divided directions Step 1: Start with 2 containers that have lids. Mash one-half of the banana in each container. Step 2: Add cinnamon and vanilla to each container and mix. Step 3: Add in ½ cup oats and ¼ cup almond milk into each container and mix again. Step 4: Split the yogurt between each container and mix well. Step 5: Top each overnight oats with the pineapple and mango, cover, and refrigerate overnight. Jenn's Note: *Add almonds just before eating as they will soften if kept overnight. Previous Next

< Back Parfait: Peachy Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 – 24 Minutes (Chill Time) Category Breakfast Calories: 183 Carbs: 26 Fat: 3 Fiber: 6.7 Protein: 14.1 WW Points: 4 ingredients 1 container light and fit greek peach yogurt 1 container dole no sugar added peaches, well-drained 1 fiber one cinnamon coffee cake bar, cut into 16 pieces cinnamon Measure with your heart ❤️ directions Step 1: Grab a jar or container with a lid. Add a few dashes of cinnamon to the peach yogurt and mix well. Step 2: Add ¼ of the yogurt into the bottom of your jar or container. Step 3: Add half the cup of peaches, another 1/4 of the yogurt, and 8 pieces of the Fiber One bar. Step 4: Repeat this ending with the Fiber One bar on top. Step 5: Put on the lid and chill for at least 2 hours. Enjoy! Previous Next

< Back Strassburger Cookies Yield: 24 Cookies Prep Time: 5 Minutes Cook Time: 8 Minutes Category Desserts Calories: 145 Carbs: 16.7 Fat: 8 Fiber: 0.5 Protein: 1.8 WW Points: 7 ingredients 6 ounces unsalted butter 4 ounces powdered sugar, sifted 1 large egg 1 egg yolk ½ teaspoon vanilla extract 10 ounces cake flour, sifted ¼ teaspoon cardamom directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sifted powdered sugar on medium speed until light and smooth. Scrape down the bowl as needed. Step 3: In a small bowl, whisk together the egg, egg yolk, and vanilla extract. With the mixer on low, slowly stream the mixture into the creamed butter, mixing until incorporated. Scrape down the bowl. Step 4: Add the sifted cake flour and cardamom and mix on low speed just until the dough comes together. Step 5: Transfer the dough to a piping bag fitted with a #825 star tip. Pipe rosettes or S-shapes onto the lined baking sheets, spacing them slightly apart. Step 6: Bake for 8 minutes, rotating the pan halfway through. The cookies are done when the bottoms are light golden brown. Step 7: Once cooled, dip the cookies in melted coating chocolate and decorate with festive Christmas sprinkles. 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 Blueberry, Mango and Strawberry Sugar Cookies Yield: 20 Cookies (#100 scoop) Prep Time: 20 Minutes Cook Time: 10 Minutes Category Desserts Calories: 232 Carbs: 33.3 Fat: 9.7 Fiber: 0.8 Protein: 2.9 WW Points: 10 ingredients 2 ¾ cups plus 2 tablespoons bread flour ¾ teaspoon baking soda ¾ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 1 ¾ cups granulated sugar ¼ of a vanilla bean or 1 tablespoon vanilla bean paste 1 large egg 1 egg yolk ½ heaping cup freeze-dried strawberries ⅓ cup freeze-dried blueberries ⅓ cup freeze-dried mango ¼ cup granulated sugar (50g), for rolling Pink, purple, and yellow food coloring (optional, for vibrancy) directions Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper. Step 2: In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside. Step 3: In a stand mixer, beat the butter on medium speed for 2–3 minutes, until pale and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes, until creamy. Step 4: Mix in the vanilla bean or vanilla bean paste, egg, and egg yolk. Beat for 2–3 minutes, until well combined. Step 5: Add the flour mixture in batches on low speed, mixing just until combined. Step 6: Split the dough evenly into four bowls: One bowl remains plain vanilla Three bowls will be flavored For each fruit flavor: Grind the freeze-dried strawberries, blueberries, and mango separately in a spice grinder or mini blender until powdered. Sieve the strawberry powder to remove seeds. Add each fruit powder to its own bowl of dough. Add optional pink, purple, or yellow food coloring to enhance the color. Step 7: Using a #100 scoop , portion each dough. To form the cookies, gently press together one portion of each color and roll into a swirled dough ball. Roll each ball in granulated sugar to coat. Step 8: Place eight dough balls per tray, spacing at least 2 inches apart. Bake for 10 minutes, rotating the pan halfway and banging it once or twice on the oven rack to encourage spreading. Bake until the edges are lightly golden. Bang the tray again immediately after removing from the oven. While warm, use a round cookie cutter to “scoot” them into perfect circles. Notes: Slightly underbaking keeps the cookies soft and chewy once cooled. Food coloring is optional; the fruit powder alone will tint the dough lightly. Previous Next

< Back Parfait: Lemon Berry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 235 Carbs: 40.9 Fat: 5.4 Fiber: 11.4 Protein: 15.2 WW Points: 4 ingredients 1 lemon flavored two-good yogurt or any brand you like 2 tablespoons – mixed berry sauce (recipe below) 1 lemon flavored fiber one bar cut into 16 pieces ½ cup fresh blueberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add 1 tablespoon of the mixed berry sauce, 5 pieces of the fiber one bar, half of the berries and repeat until you reach the top. Jenn's Notes: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. The parfaits will last a couple days in the fridge. Previous Next

Quick, delicious, and nutritious recipes for real life. Points for Jenn shares easy, macro-friendly and satisfying meals plus meal prep ideas for balanced, healthy eating. featured recipe Peanut Butter Swirl Brownies view recipe welcome to my journey Welcome to my Points for Jenn – my healthy (ish) cooking website! My name is Jenn, and I am passionate about creating delicious and nutritious meals that are good for both your body and your taste buds. I believe that healthy eating should never be a sacrifice, so I strive to create meals that are both satisfying and nourishing. With a focus on whole foods, fresh ingredients, and balanced nutrition, my recipes are designed to help you feel your best. Whether you are a seasoned chef or a beginner in the kitchen, my goal is to make healthy cooking accessible and enjoyable for everyone. From quick and easy weeknight dinners to some of my favorite indulgent cookies, my recipes are sure to please and most are Weight Watchers (WW) friendly. Thank you for visiting my website and I hope you find inspiration and joy in cooking and eating healthy. ❤️, Jenn about Chai Sugar Cookie with Pink Icing view recipe Cinnamon Rolls view recipe Cinnamon Swirl Hearts view recipe new recipes view all my favorite recipes air fried panko fish tacos air fried eggplant parmesan balsamic chicken sliders berry grilled cheese chicken caesar tacos le bacon crunchwrap cheez-it tostada lemon ricotta cookies view all contact First Name Last Name Email Write a message Submit Thanks for submitting! contact

< Back Roasted Jalapeño Grilled Cheese Yield: 2 Servings Prep Time: 15 – 20 Minutes Cook Time: 4 – 8 Minutes Category Lunch + Dinner Calories: 435.5 Carbs: 46.2 Fat: 17.1 Fiber: 3.3 Protein: 24.2 WW Points: 15 ingredients 4 medium–large jalapeños – cut in half lengthwise and roasted for about 10 minutes, then diced 4 oz light cream cheese, at room temp 2 oz shredded cheese 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced 5–10 cracks of black pepper pinch of salt 4 slices sourdough bread directions Step 1: Roast the jalapeños and cook the bacon first. While they cool, prepare the remaining ingredients. Once the jalapeños and bacon are diced, place them in a medium bowl along with the cream cheese, shredded cheese, green onions, black pepper, and salt. Mix until well combined—this will be your grilled cheese filling. Step 2: Divide the filling evenly between two sandwiches. Grill in a frying pan over medium-high heat, with butter or avocado oil spray, until the bread is golden brown on both sides and the filling is hot and melted. Step 3: Serve immediately and enjoy! Previous Next

< Back Bacon Onion Jam Patty Melt Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 377 Carbs: 31.6 Fat: 12.2 Fiber: 3.2 Protein: 29.2 WW Points: 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: 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, beef patty, 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. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Granola Yield: 6 Servings Prep Time: 5 Minutes Cook Time: 10 – 12 Minutes Category Breakfast Calories: 121 Carbs: 11.7 Fat: 8.1 Fiber: 4.5 Protein: 3 WW Points: 3 ingredients 1 tablespoon lakanto monkfruit sweetened maple syrup 1 tablespoon crunchy almond butter 1 teaspoon vanilla extract a few dashes of cinnamon pinch kosher salt ½ cup old-fashioned oats ¼ cup slivered almonds ¼ cup pecans 2 tablespoons no sugar added dried cranberries 41 mini lily’s dark chocolate chips directions Step 1: Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside. Step 2: Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated. Step 3: Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips. Step 4: Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature. Previous Next