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< Back Christmas-fetti Cookies Yield 40 Cookies (#60 Scoop) Prep Time 10 Minutes (Chill Time: 15 Minutes) Cook Time 9 Minutes Category Desserts Calories 116 Carbs 15.9 Fat 5.3 Fiber 0.2 Protein 1.3 WW Points 5 ingredients ½ cup butter ¼ cup vegetable shortening ¾ cup plus 2 tablespoons packed brown sugar 6 tablespoons sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well) ½ teaspoon vanilla extract 1 large egg plus 1 egg white ½ cup white chocolate chips ½ cup mini Christmas M&M’s ½ cup red, green, and white sprinkles directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl. Step 4: Add the egg, egg white, and vanilla extract. Mix until fully combined. Step 5: With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix. Step 6: Stir in the white chocolate chips, mini M&M’s, and sprinkles. Step 7: Chill the cookie dough for 15 minutes. Step 8: Using a #60 scoop , portion the dough onto the prepared baking sheets. Step 9: Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges. Step 10: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Notes: If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand. 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 Protein Pancakes: Chunky Monkey Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 540.2 Carbs 68.8 Fat 14.2 Fiber 11.9 Protein 34.7 WW Points 4 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract 1 tablespoon cocoa powder special dark 12 grams no sugar added chocolate chips, divided ½ a medium banana, sliced and divided for the toppings: 1 tablespoon walnuts, toasted and chopped remaining banana slices add remaining no-sugar added chocolate chips directions Step 1: Blend the Batter Heat a non-stick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices and half of the chocolate chips for layering and topping. Blend until smooth. Step 2: Pour & Load It Up Pour ⅓ of the batter into the skillet. Add a few banana slices and some chocolate chips, then lightly cover with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes until cooked through. Step 4: Repeat the Process Continue with the remaining batter to make about three 6-inch pancakes. Step 5: Top Your Stack Top with toasted walnuts, remaining banana slices, and the rest of the chocolate chips. Step 6: Serve & Enjoy Serve warm and enjoy that rich, chocolatey, banana-packed bite! Jenn's Notes: Inspired by this original recipe here. Previous Next

< Back Broccoli Salad Yield 2 Servings Prep Time 10 Minutes Cook Time 1 Minute Category Lunch + Dinner Calories 358 Carbs 32.6 Fat 19.2 Fiber 8.2 Protein 17.8 WW Points 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield 1 Serving Prep Time 5 Minutes Cook Time 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories 332.7 Carbs 58.8 Fat 3.1 Fiber 14.4 Protein 17.4 WW Points 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar-free sweetener 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, water, sugar sweetener, lemon juice, and zest. Stir occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and sugar-free sweetener until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt whipped cream mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! Previous Next

< Back Shrimp Ceviche Yield 6 – 8 Servings Prep Time 30 Minutes (Chill Time) Cook Time 0 Minutes Category Lunch + Dinner Calories 151 Carbs 25.7 Fat 3.7 Fiber 6.9 Protein 5.1 WW Points 2 ingredients 1½ pounds frozen large, cooked cocktail shrimp (peeled, deveined, tail on) You'll want these defrosted, tail removed and chopped in halves or thirds. 1 cucumber, peeled and diced 1 small red onion, diced 2 medium avocados, diced 4 roma tomatos, diced 1 bunch cilantro, chopped 5 – 6 cloves garlic, finely diced 2 lemons, juiced 1 32 ounce container of Camaronazo (shrimp and tomato juice) Or you can use Clamato Tomato Cocktail Mix. I would recommend the spicy one. directions Step 1: Once you have your shrimp and veggies prepared and chopped, throw everything in a large bowl and add all the Camaronazo juice and lemon juice. Step 2: Mix together until well incorporated and chill for 30 minutes. Step 3: Serve and enjoy! Jenn's Note: Serve with tostadas or Ritz Crackers and don't forget the Tapatio Hot Sauce! Previous Next

< Back Overnight Oats: Almond Butter and Strawberries Yield 2 Servings Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 388 Carbs 61.3 Fat 11.6 Fiber 15.3 Protein 9.6 WW Points 3 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 cup old-fashioned rolled oats (or oats of choice), divided 1 medium banana, divided 1 cup unsweetened almond milk (or milk of choice), divided a dash of ground cinnamon a splash of vanilla extract 4 tablespoons sugar-free strawberry jelly, divided 1 cup strawberries, sliced & divided 24 grams almond butter, divided directions Step 1: Mash the banana base Divide the banana between two 12-ounce mason jars and mash until smooth. Add a dash of cinnamon, a splash of vanilla extract, and 2 tablespoons of sugar-free strawberry jelly to each jar. Stir until fully combined. Step 2: Add the oats Add ½ cup rolled oats and ½ cup almond milk to each jar. Mix well until fully combined. Step 3: Add the toppings Top each jar with sliced strawberries and 12 grams of almond butter. Step 4: Chill Cover with lids and refrigerate for at least 2–4 hours, or overnight. Enjoy chilled. Previous Next

< Back Big Cheez-It Crunchwrap Yield 1 Serving Prep Time 10 Minutes Cook Time 20 Minutes Category Lunch + Dinner Calories 567 Carbs 72 Fat 14.4 Fiber 9.9 Protein 30.6 WW Points 10 ingredients 1 big cheez-it 3 oz cooked + taco seasoned 98% ground chicken 2 tablespoons salsa con queso ½ cup shredded lettuce ¼ cup diced tomatoes 2 tablespoons diced onion 1 cut da carb wrap directions Step 1: Make your big Cheez-Its and cook your ground chicken before starting. Step 2: To make your crunch wrap, on the center of your wrap, add the queso and top it with your ground chicken. Step 3: Add your big cheese it and top it with lettuce, tomato, and onion. Do the crunch wrap fold and bake on a griddle with the seam down first for about one to two minutes until it is golden brown. Step 4: Then flip and cook for an additional one to two minutes until golden brown. Serve immediately and enjoy. Previous Next

< Back Hot Chicken Sandwich Yield 2 Servings Prep Time 10 Minutes Cook Time 6 – 8 Minutes Category Lunch + Dinner Calories 515 Carbs 62.5 Fat 15.7 Fiber 4.2 Protein 21.7 WW Points 15 ingredients quick slaw: 110 grams thinly sliced cabbage 28 grams light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon sugar substitute (more if desired) Salt, black pepper, onion powder, and garlic powder to taste chicken: 2 chicken tenderloins, pounded thin 2 tablespoons flour (seasoned with salt and pepper) ¼ cup milk (such as almond milk) 1 tablespoon buffalo sauce ¼ cup panko breadcrumbs (seasoned with salt and pepper) sandwich assembly: 4 slices artisano bread (or bread of choice), lightly toasted 6 pickle slices (or more, to taste) 15 grams light mayonnaise hot sauce: 1 tablespoon “I Can’t Believe It’s Not Butter” 2 tablespoons buffalo sauce (or preferred hot sauce) 1 tablespoon brown sugar 1 tablespoon hot honey directions Step 1: Prepare the Slaw In a small bowl, mix cabbage, mayonnaise, red wine vinegar, sugar substitute, and seasonings. Stir well and set aside. Step 2: Flatten the Chicken Place chicken between two pieces of plastic wrap. Use a rolling pin or heavy object to pound until evenly thin. Step 3: Bread the Chicken Set up three shallow dishes: Dish 1: seasoned flour Dish 2: milk and buffalo sauce Dish 3: seasoned panko breadcrumbs Dip each piece of chicken in flour, then milk mixture, then breadcrumbs, fully coating and shaking off excess each step. Step 4: Air Fry the Chicken Preheat air fryer to 375°F. Spray basket with cooking spray, place chicken inside, and spritz the tops. Cook for 6–8 minutes, flipping halfway, until chicken reaches 165°F internally. Step 5: Make the Hot Sauce In a small saucepan over low heat, combine butter, buffalo sauce, brown sugar, and hot honey. Cook until butter is melted and sugar is dissolved. Set aside. Step 6: Assemble the Sandwich Spread mayonnaise on both sides of toasted bread. Add 3 pickle slices to the bottom slice, dip the chicken into the hot sauce until fully coated, and top with half of the slaw. Add the other slice of bread. Repeat for second sandwich. Step 7: Serve Enjoy immediately while hot! Previous Next

< Back Air Fried Chicken Egg Rolls Yield 6 Servings - 2 egg rolls per serving Prep Time 10 – 15 Minutes Cook Time 8 -– 10 Minutes Category Lunch + Dinner Calories 329 Carbs 40.5 Fat 8.5 Fiber 3.3 Protein 22.6 WW Points 9 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: Preheat your air fryer at 400 °F . Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though. Step 9: Reapply pan spray when you flip. Previous Next