< Back Bruschetta Yield 10 Servings Prep Time 10 Minutes Cook Time 10 Minutes Category Appetizers Calories 194 Carbs 18.5 Fat 8 Fiber 0.9 Protein 10.7 WW Points 7 ingredients 1 baguette, sliced into ½-inch pieces (about 30 slices) 1 (16-ounce) package sliced fresh mozzarella, each piece cut in half 3–4 roma tomatoes, sliced into ¼-inch slices (about 30 slices) 1 bunch fresh basil, julienned (about 30 leaves) 1–2 whole cloves garlic Olive oil spray Kosher salt Black pepper directions Step 1: Preheat oven to 400 °F . Prepare all the ingredients. Step 2: Place the baguette pieces on a lined baking sheet. Spray the baguette tops with olive oil spray, sprinkle kosher salt and fresh cracked black pepper, and toast in the oven for about 5 - 10 minutes, until lightly golden, flipping once halfway through. You can also do this in a toaster oven. Step 3: Once toasted, remove from oven, and rub each slice of bread with the garlic cloves. Step 4: Next, place a slice of tomato and one-half slice of cheese on each piece of bread and put it back into the oven to melt the cheese. Step 5: Once melted, remove from oven and top with julienned basil. Step 6: Sprinkle a bit more kosher salt and cracked black pepper on top and serve immediately. Enjoy! Previous Next

< Back Double Chocolate Toffee Nut Cookies Yield 80 Cookies Prep Time 25 Minutes Cook Time 9 Minutes Category Desserts Calories 123 Carbs 16.1 Fat 6.5 Fiber 0.2 Protein 1.2 WW Points 7 ingredients 1 cup browned butter* ½ cup vegetable shortening 1 ¾ cup packed brown sugar ¾ cup sugar 1 teaspoon Kosher salt 2 teaspoons baking soda 3 ¾ cup all purpose flour 1 teaspoon vanilla extract 3 large eggs 1 12 ounce package semisweet chocolate chips 1 cup milk chocolate chips 1 cup almond brickle 1.5 ounce pecans, toasted and chopped 1.5 ounce walnuts, toasted and chopped directions for the browned butter: Step 1: Heat a medium to large skillet over low/medium heat. When hot, add in the butter and cook stirring frequently. Continue to cook the butter and continue to stir. Step 2: Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 375ºF. Step 4: After you’ve chilled the browned butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the salt, baking soda, and flour together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter, shortening, and sugars together on medium-high speed until light and fluffy. This should take about 6 - 7 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter and shortening is mixed in. Step 2: Next, add the eggs, one at a time, and the vanilla beating well. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Step 3: Then fold in the chocolate chips, brickle, and nuts by hand. Step 4: Gradually add the dry ingredients to butter mixture, with the mixer on low until just blended. Stir in chocolate chips, brickle, and nuts. Step 5: Chill cookie dough for 15 minutes. Scoop cookies onto a lined baking sheet. Step 6: Bake for 9 minutes, rotating the baking sheet once halfway through and until lightly browned. Step 7: Let cool for 2 minutes on baking sheets. Remove to wire racks to finish cooling. Jenn's Note: I used the #60 size scoop . 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 Protein Pancakes: Matcha Strawberry Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 400 Carbs 44 Fat 9.3 Fiber 7.9 Protein 32.6 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 1 teaspoon of matcha powder (more if you like) A splash vanilla extract dash of ground cinnamon for the toppings: ½ c strawberries, diced 12 grams crunchy almond butter (or nut butter of choice) 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. This should yield about three 6-inch pancakes. Step 3: Top Your Stack Top with diced strawberries and a drizzle of almond butter. Step 4: Serve & Enjoy Serve warm and enjoy this lightly sweet, matcha-infused stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Teriyaki Chicken Tacos Yield 4 Servings Prep Time 1 Hour 5 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 338.7 Carbs 32.6 Fat 11.5 Fiber 3.7 Protein 26.2 WW Points 8 ingredients 8 chicken breast tenderloins (about 1 pound) ½ – ¾ cup teriyaki sauce 3 cups coleslaw mix 4 green onions, sliced 4 tablespoons marie's coleslaw dressing 8 extra thin corn tortillas toppings: cilantro leaves, whole or chopped chopped peanuts lime wedge spicy mayo 2 tablespoons mayo 1 tablespoon sriracha directions Step 1: Marinate the chicken tenderloins in the teriyaki sauce for at least an hour. While the chicken is marinating, prepare your slaw mixture by placing the coleslaw, green onion, and coleslaw dressing in a medium-sized bowl. Mix well and set aside. You can add as little or as much dressing as you like. Be sure to adjust points/calories as needed Step 2: Grill chicken until the internal temperature reaches 165°F. Once the chicken is fully cooked, cut into bite-size pieces. Step 3: And now to assemble your tacos: Warm your tortilla, add chicken, and top with some slaw mixture. Step 4: Top with cilantro leaves, chopped peanuts, and a little spicy mayo. Serve with a squeeze of lime and enjoy! Jenn's Note: This is a family favorite! Previous Next

< Back Mac and Cheese Bites Yield 9 Servings Prep Time 8 Hours and 10 Minutes Cook Time 15 Minutes Category Appetizers Calories 121 Carbs 14.4 Fat 6.3 Fiber 4.3 Protein 6.6 WW Points 4 ingredients 4 ounces Banza elbow pasta 1 tablespoon unsalted butter 1 ½ tablespoons flour 1 cup unsweetened almond milk 3.5 ounces caramelized onion and cheddar cheese, grated 1 teaspoon mustard 1–2 eggs, whisked (for dipping) ½ cup panko breadcrumbs, seasoned with salt and pepper directions Step 1: In a large pot of boiling salted water, cook pasta until al dente/according to package instructions, then drain. Step 2: In a pot melt 1 tablespoon of butter over medium heat. Whisk in flour and cook, whisking frequently, until the mixture is golden and has a nutty aroma - about 4 minutes. Step 3: While still whisking, slowly add milk and continue to whisk to prevent clumps from forming. You’ll want to do this until it’s boiling, about 7 minutes. Step 4: Once boiling, lower the heat and gently simmer whisking occasionally, until the sauce has thickened, about 10 minutes. Step 5: Off the heat, add in the mustard and the cheese and stir until melted and the sauce is smooth. Step 6: Season with salt, add pasta to the sauce, and stir to combine. Pour into a baking dish, cover, and refrigerate until firm for at least 8 hours. Step 7: Heat up your air fryer to 400°F. Step 8: Get two small shallow dishes. Whisk eggs in one shallow dish and place the seasoned panko in the second. Step 9: Scoop the pasta with this scoop here (about a tablespoon worth) and dip in the eggs with a fork to allow the excess to drip off into the dish, then roll them in the panko mixture to coat completely. Step 10: Transfer to a baking sheet. When you are done scooping all the pasta, place them in the air fryer, spray with avocado oil spray, and bake at 400° for about 15 minutes until golden brown. Serve immediately and enjoy! Previous Next

< Back Chicken Bacon Club Sandwich Yield 2 Servings Prep Time 5 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 306 Carbs 27.1 Fat 6.3 Fiber 2.6 Protein 31.8 WW Points 6 ingredients 2 slices sourdough bread 4 slices of center-cut bacon, cooked 1 slice lite white cheddar (or cheese of choice) lettuce I used butter lettuce. tomatoes, sliced for the herby spread: ½ cup nonfat Greek yogurt (NFGY) rosemary, parsley + thyme – finely chopped I used what I had on hand. salt and pepper garlic powder onion powder juice of one lime pinch of chicken bouillon directions Step 1: In a small bowl, combine Greek yogurt, chopped herbs, lime juice, garlic powder, onion powder, salt, pepper, and bouillon. Mix until smooth and flavorful. Adjust seasoning to taste. Step 2: Spray chicken with olive oil and season with salt, pepper, and a pinch of the same herb blend. Grill until fully cooked (internal temp 165°F). Let rest, then slice. Step 3: Lightly toast sourdough. Spread the herby yogurt mixture on one side of each slice. Step 4: On one slice: Butter lettuce Tomato slices (add a pinch of salt & pepper) Grilled chicken cheese Crispy bacon Top with the second slice of bread. Step 5: Slice in half and serve with soup, chips, or a fresh salad. 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 Smash Banh Mi Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 6 Minutes Category Lunch + Dinner Calories 229 Carbs 19.4 Fat 6.8 Fiber 2.2 Protein 20.9 WW Points 4 ingredients 1 pound ground chicken 99% 1 tablespoon ginger paste 1 tablespoon lemongrass paste 4 cloves garlic, finely chopped ¼ cup chopped cilantro 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 teaspoon ground white pepper pinch of kosher salt 8 corn tortillas directions Step 1: Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla. You can divide the mixture into more portions if you want to make more than 8 tacos. Step 2: Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes. Step 3: Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy. Jenn's Notes: Pictured Toppings: Pickled Carrots Thinly Sliced Cucumber Fresno Chili Sriracha Mayo Cilantro Leaves Peanuts Fold the taco in half and enjoy with a fresh squeeze of lime. 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