< 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

< Back Shrimp Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 400 Carbs: 28.7 Fat: 12.1 Fiber: 5.6 Protein: 37.1 WW Points: 2 ingredients for the shrimp: 64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed About 8 – 10 shrimp per taco. kosher salt cracked black pepper onion powder garlic powder 8 - 6" corn tortillas for the toppings (optional): spicy crema: your favorite salsa or hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions pickled cabbage cilantro avocado lime directions Step 1: Since the shrimp are already cooked, you will just need to warm them through. Step 2: Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas. to build the taco: Step 1: Spread some spicy crema on your warm tortilla and place in your taco holder . Step 2: Place 8 – 10 cooked shrimp on top of the crema. Step 3: Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime. Step 4: Serve immediately and enjoy! Jenn's Note: Serving Size: 2 Tacos Points do not include Spicy Crema. Previous Next

< Back Protein Pancakes: Blueberry Lemon Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes (Pancakes), 30 Minutes (Sauce) Category Breakfast Calories: 493 Carbs: 77.2 Fat: 3 Fiber: 18.1 Protein: 35.4 WW Points: 2 ingredients pancakes: ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup vanilla Greek yogurt 1 squeeze lemon juice Zest from ½ lemon 1 splash vanilla extract blueberry lemon sauce (filling + topping): 1 cup frozen blueberries 1 tablespoon water 2 tablespoons sugar substitute (such as Splenda) 1 squeeze fresh lemon juice Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, water, sugar substitute, lemon juice, and zest. Stir every 10 minutes. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 30 minutes. Set aside to cool. Step 2: Make the Pancakes Heat a non-stick skillet over medium-low heat. Blend all pancake ingredients (except the sauce) until smooth. Pour ⅓ of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce on top. Cook for 1–2 minutes per side, until golden and set. Repeat with the remaining batter to make 3 pancakes total. Step 3: Serve Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy! Inspired by this Original Recipe . Previous Next

< Back Protein Pancakes: Pistachio Almond Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 545 Carbs: 72.7 Fat: 9.9 Fiber: 9.6 Protein: 35 WW Points: 4 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 tablespoon sugar-free pistachio pudding mix 1 teaspoon vanilla 1 teaspoon almond extract ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 2 tablespoons pistachios, toasted and chopped ½ a medium banana, sliced 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. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover with a little bit of batter. This will help it 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 pistachios and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Snickerdoodles Yield: 60 Cookies Prep Time: 5 Minutes Cook Time: 8 – 10 Minutes Category Desserts Calories: 71 Carbs: 9.7 Fat: 3.3 Fiber: 0 Protein: 0.8 WW Points: 3 ingredients ½ cup unsalted butter, room temperature ½ cup vegetable shortening 1 ½ cups granulated sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon kosher salt for rolling: 2 tablespoons granulated sugar 2 teaspoons cinnamon directions Step 1: Heat oven to 400°F. In a small bowl mix together the sugar and cinnamon and set aside. In another bowl, sift together the flour, cream of tartar, baking soda and salt and set aside. Step 2: Using a stand or hand mixer, mix butter, shortening and eggs thoroughly. Add dry ingredients. Mix to combine. Scoop the dough using this scoop or about a tablespoons worth, then roll each cookie in the cinnamon sugar mixture. Step 3: Place on baking sheet, lined with a silicone baking mat or parchment paper, about 2 inches apart and bake for 8-10 minutes. Jenn's Note: These cookies will puff up first then flatten out. Previous Next

< Back Pepperoni Crostinis with Hot Honey Yield: 10 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Appetizers Calories: 107 Carbs: 9.8 Fat: 5 Fiber: 0.4 Protein: 8.4 WW Points: 4 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 40 turkey pepperoni slices ½ cup Rao’s marinara (or sauce of choice) 5 slices mozzarella, cut into quarters ¼ red onion, thinly sliced 1 teaspoon crushed red pepper flakes Use less for less heat 1 tablespoon parsley, finely chopped 2 teaspoons hot honey directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until just barely lightly golden brown. Step 2: While your baguette slices are toasting, mix the marinara and crushed red pepper flakes together – set aside. Step 3: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 4: Next, top each slice with about ½ a tablespoon of the marinara mixture, a few pieces of sliced onion, a ¼ piece of mozzarella, and 2 turkey pepperonis. Repeat until finished. Step 5: Place back into the toasted and toast until the cheese is melted and the pepperoni starts to char a bit. Step 6: Remove from the toaster, drizzle hot honey over all pieces, garnish with chopped parsley, serve immediately, and enjoy! Jenn's Note: Serving Size: 2 Pieces 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 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

< Back Chicken Broth Yield: 2 Quarts Prep Time: 10 Minutes Cook Time: 4 Hours Category Lunch + Dinner Calories: N/A Carbs: N/A Fat: N/A Fiber: N/A Protein: N/A WW Points: N/A ingredients 2 roasted sam’s club or costco chicken carcasses I save and freeze the leftover chicken bones. 2 medium brown onions, unpeeled and halved 4 carrots, unpeeled and halved 4 stalks of celery, cut in thirds 1 8 ounce container baby bella mushrooms, wiped clean of dirt 1 whole head of garlic, cut in half crosswise 1 tablespoon kosher salt 1 tablespoon whole black peppercorns 1 small package fresh rosemary 1 small package fresh thyme 1 small package fresh sage directions Step 1: Place all ingredients into a 6-quart pot. Add in as much water that can fit and bring to a boil. I can fit 2 - 3 quarts of water. Step 2: Simmer uncovered for 4 hours. Strain the whole pot through a colander and discard the remains. Step 3: Use immediately or chill the stock, pack into containers and freeze for up to two months. Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories: 435 Carbs: 51.3 Fat: 0.6 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 Splenda 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar substitute (such as Splenda) 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, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely. 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 Splenda until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt 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