< Back Teriyaki Chicken Tacos Yield: 4 Servings Prep Time: 1 Hour 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 305 Carbs: 31.4 Fat: 7.7 Fiber: 3.4 Protein: 25.2 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: Peanuts and spicy mayo are not counted in points and calories. Previous Next

< Back Parfait: Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 Hours (Chill Time) Category Breakfast Calories: 193 Carbs: 33 Fat: 1.2 Fiber: 0.3 Protein: 14.4 WW Points: 6 ingredients 1 container light and fit greek vanilla yogurt 1 tablespoon sugar-free cheesecake-flavored jello mix brewed coffee 3 ladyfingers, cut in half cocoa powder for dusting directions Step 1: Add the cheesecake Jell-O mix powder into the yogurt – mix well. Step 2: Grab a container or jar with a lid. Place ⅓ of the cheesecake yogurt mixture into the bottom of the jar or container. Step 3: Next, take 3 ladyfinger halves and dip them in the brewed coffee. Place them on top of the cheesecake mixture. Step 4: Repeat this once more, ending with the last ⅓ of the cheesecake mixture. Smooth out the top and top with a light dusting of cocoa powder. Step 5: Top the container and chill for at least 2 hours. Enjoy! Previous Next

< Back Fire-Roasted Salsa Yield: 10 Servings Prep Time: N/A Cook Time: N/A Category Condiments Calories: N/A Carbs: N/A Fat: N/A Fiber: N/A Protein: N/A WW Points: 0 ingredients 5 small or 3 – 4 large Roma tomatoes 4 yellow chili peppers 1 jalapeño pepper 1 serrano chili ½ bunch of cilantro 1 – 2 garlic cloves good pinch of kosher salt* juice of a lime directions Step 1: Roast tomatoes and peppers over an open flame on the stove top. You can also do this on a barbeque grill – roast until blackened thoroughly and tomatoes are tender. Step 2: Next, place peppers and tomatoes in a blender and add in cilantro, garlic, and lime juice. Pulse a few times until desired consistency. Step 3: *Taste for seasoning, add in as much salt as you desire. 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 Skinny Pizza Dough Yield: 4 Servings Prep Time: 12 Hours (Overnight Proof)` Cook Time: 12 – 18 Minutes Category Lunch + Dinner Calories: 172 Carbs: 35.9 Fat: 0 Fiber: 0 Protein: 7 WW Points: ingredients 2 cups all-purpose flour, sifted ½ cup nonfat Greek yogurt ½ to 1 teaspoon kosher salt 1 teaspoon yeast ½ to ¾ cup lukewarm water 1 teaspoon Italian seasoning (optional PFJ addition) directions Step 1: Activate the Yeast In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy. Step 2: Mix the Dough In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed. Step 3: Proof the Dough Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight. Step 4: Prep to Bake When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions. Step 5: Bake Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color. Jenn's Notes: This dough 1 point per ounce, and this recipe makes 20 ounces of dough. Points and calories are for 4 ounces of dough Previous Next

< Back Bacon and Avocado Chicken Sliders Yield: 8 Servings Prep Time: 10 – 15 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 229 Carbs: 19.8 Fat: 9.6 Fiber: 3 Protein: 14.6 WW Points: 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 224 grams avocado (28 grams per slider) 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. While the patties are cooking, start toasting your buns. Step 4: Once toasted add lettuce, onion and tomato to the bottom bun. Step 5: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the patty, add avocado to the top bun. Step 6: Top slider and enjoy! Previous Next

< Back Protein Pancakes: Chunky Monkey Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 641 Carbs: 75.8 Fat: 16.2 Fiber: 13.9 Protein: 51.7 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 tablespoon cocoa powder special dark 1 scoop chocolate protein powder I use Livwell Brand. 12 grams hu no sugar added chocolate chips, divided (use half for topping) *splash of almond milk ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 1 ⅓ tablespoons walnuts, toasted and chopped ½ a medium banana, sliced hu no sugar added chocolate chips directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. *If the batter is too thick you may need to add a splash of almond milk. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and some of the chocolate chips, and cover both with a little bit of batter. This will help them to not stick to the pan. Step 3: Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 4: Top with walnuts, the second half of the banana, and remaining chocolate chips. Enjoy immediately! Jenn's Notes: Inspired by this original recipe here. 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 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 Lucky Charms Treats Yield: 25 Small Squares Prep Time: 5 Minutes Cook Time: 10 Minutes Category Desserts Calories: 82 Carbs: 16.8 Fat: 1 Fiber: 0.6 Protein: 0.6 WW Points: 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. Previous Next