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< 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 Parfait: Strawberry Mango Oat Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 438 Carbs 71.9 Fat 5.1 Fiber 10.1 Protein 19.6 WW Points 3 ingredients 1 (16-ounce) mason jar or container with lid parfait base: ½ banana ½ cup old-fashioned rolled oats (or oats of choice) ½ cup unsweetened vanilla almond milk dash of ground cinnamon splash of vanilla extract ½ cup mango chunks, defrosted ½ cup diced strawberries I container zero sugar toasted coconut vanilla Greek yogurt 4 tablespoons sugar-free cool whip directions Step 1: Mash the Base In a small bowl, mash the banana with the cinnamon and vanilla extract until smooth. Add the oats and almond milk, then mix until fully combined. Step 2: Make the Cream Layer In a separate bowl, gently fold together the Greek yogurt and sugar-free Cool Whip until smooth and fluffy. Step 3: Layer the Parfait In a mason jar or container, begin layering: oats, mango, yogurt mixture, strawberries. Repeat the layers until you reach the top. Step 4: Chill & Set Cover with a lid and refrigerate for at least 1 hour, or up to 24 hours for best texture and flavor. Jenn's Tip Add a sprinkle of granola between layers for more texture. This one is elite for meal prep - flavors get even better overnight. Previous Next

< Back Air Fried Philly "Cheesesteak" Egg Rolls Yield 6 Servings Prep Time 10 – 15 Minutes Cook Time 8 – 10 Minutes Category Lunch + Dinner Calories 363 Carbs 34.2 Fat 12 Fiber 1.1 Protein 30.5 WW Points 11 ingredients 1 pound 96% ground beef 1 tablespoon garlic, minced ½ large onion, diced 1 small bell pepper (any color), finely diced 1½ cup baby bella mushrooms, diced pinch of salt 10 cracks of black pepper 5 slices deluxe american cheese, cut in half 5 slices ultra-thin provolone, cut in half 12 egg roll wrappers 2 tablespoon water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground beef with garlic, onions, bell pepper, mushroom and seasonings until thoroughly cooked and the juices have cooked off. Set aside to cool. Step 2: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 3: Place one half slice of American cheese in the center of the wrapper, top with about ½ cup of the “cheesesteak” mixture, and lastly add one half a slice of the provolone. Step 4: Take the left and right corners of the wrapper and fold to the center. Step 5: 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 2 inches from the last corner exposed. Step 6: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 7: 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. Reapply pan spray when you flip. Step 8: Serve and enjoy! Previous Next

< Back Air Fried Chicken Parmesan Yield 4 Servings Prep Time 10 Minutes Cook Time 16 Minutes Category Lunch + Dinner Calories 300 Carbs 18.3 Fat 11.4 Fiber 1.5 Protein 28.5 WW Points 8 ingredients 2 large chicken breasts, sliced in half thickness wise, then pounded out thin ½ cup italian style breadcrumbs ¼ cup all purpose flour, seasoned with salt and pepper 1 egg, beaten and seasoned with salt and pepper 8 slices fresh mozzarella cheese 1 cup rao’s marinara Or your sauce of choice. 2 tablespoons grated parmesan basil or parsley for garnish directions Step 1: Preheat your air fryer and oven to 400 °F . We’re going to cook & crisp up the chicken in the air fryer, then transfer it to a baking dish and finish it off in the oven to heat the sauce through and get that cheese all melty! Step 2: Prepare the chicken by slicing it in half thickness wise to make 4 pieces. Place each piece of the chicken breast onto plastic wrap. Cover with another piece of plastic wrap and using a mallet or rolling pin, flatten the chicken breasts until they are even in thickness. Step 3: Next, make a breading station with 3 shallow dishes: one shallow dish with the seasoned flour, the second with the seasoned beaten egg and the third with the seasoned breadcrumbs. Step 4: Take a chicken breast piece one by one and dip them in each shallow dish in that order (flour, egg, breadcrumbs) shaking off the excess of flour and egg and then making sure to fully coat with the breadcrumbs. Step 5: Once your air fryer is ready, spray the basket with pan spray and add the chicken breast pieces. Give them a spray of pan spray on top too - this will help them crisp up and turn golden. Cook on 400 °F for 6 minutes, flipping once halfway through. Step 6: When the chicken is done, transfer them to a baking dish and top each piece with a ¼ cup of sauce, 2 medallions of mozzarella, and sprinkle the parmesan over the top. Step 7: Place into your preheated oven for about 5 - 10 minutes until the cheese is nice and melty. Step 8: Top with basil or parsley, serve and enjoy! Previous Next

< Back Creamy Sun-Dried Tomato Pasta with Chicken Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 231 Carbs 19.8 Fat 9.7 Fiber 3 Protein 14.8 WW Points 3 ingredients 1 8 ounce package of pasta (I used Fiber Gourmet) 1 pound boneless, skinless chicken breast tenderloins, cut into pieces 1 tablespoon i can't believe it's not butter light 3 cloves garlic, minced 4 ounces sun-dried tomatoes, chopped (not in oil) ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon paprika ½ teaspoon onion powder 1 teaspoon italian seasoning 1 ½ cup unsweetened almond milk ¼ teaspoon red pepper flakes 2 tablespoons corn starch ¼ cup parmesan cheese ¾ cup light mozzarella directions Step 1: Cook pasta per package instructions. Drain well. Step 2: Season chicken with paprika, salt, and pepper. Meanwhile, melt the butter in a large skillet to medium - high heat. Step 3: Add garlic and stir in chicken. Cook for five minutes or until lightly browned. Step 4: In a small bowl, whisk the almond milk and corn starch until smooth. Step 5: Add corn starch mixture to the skillet along with sun-dried tomatoes, all the seasonings, mozzarella, and parmesan cheese. Step 6: Bring to a boil, stirring constantly. Reduce heat to low and simmer for another five minutes. Stir in cooked pasta, toss gently to coat. Step 7: Remove from heat and serve immediately. Jenn's Note: I also top mine with chopped parsley! Original recipe from Jenn's WW Journey here. Previous Next

< Back Parfait: Chocolate Strawberry Yield 1 serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 337.4 Carbs 21.2 Fat 5.7 Fiber 7.8 Protein 23.7 WW Points 10 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip ½ cup fresh strawberries chopped ¼ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener 2 ladyfingers, cut in half 1 ¼ teaspoon cocoa powder, divided* 1 chocolate flavored fiber one bar Cut into 12 pieces. directions Step 1: Prepare the Chocolate Cream & Sweetened Milk Using a small sifter, sift 1 teaspoon of the cocoa powder into a small bowl. Add the Greek yogurt and whipped topping, then gently fold together until smooth and fully combined. In a separate bowl, whisk together the almond milk, sugar-free sweetener, and remaining ¼ teaspoon cocoa powder until combined. Set aside. Step 2: Assemble the Parfait Spoon a small layer of the chocolate yogurt mixture into the bottom of your jar. Dip 2 ladyfinger halves briefly into the chocolate milk mixture, then place them over the yogurt layer. Top with half of the brownie pieces, followed by another layer of the chocolate yogurt mixture and half of the chopped strawberries. Repeat the layers, finishing with the chocolate yogurt mixture on top. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften. Serve chilled. Previous Next

< Back Protein Pancakes: Blueberry Almond Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 596 Carbs 84.8 Fat 10.8 Fiber 14.1 Protein 36.1 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 ½ cup fresh or frozen blueberries 1 teaspoon vanilla extract 1 teaspoon almond extract dash of ground cinnamon ½ a medium banana, sliced and divided for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ a medium banana, sliced fresh blueberries 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 for topping. Blend until smooth. Step 2: Pour & Layer Pour ⅓ of the batter into the skillet. Add a few banana slices on top, then lightly cover them with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook for another 1–2 minutes until golden and cooked through. Step 4: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. Step 5: Top Your Stack Top with crunchy almond butter, fresh blueberries, and the remaining banana slices. Step 6: Serve & Enjoy Serve warm and enjoy your fruity, protein-packed stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Strawberry Matcha Sugar Cookie Yield 12 – 15 Cookies Prep Time 10 Minutes Cook Time 11 – 13 Minutes Category Desserts Calories 139 Carbs 19.9 Fat 6.2 Fiber 0.1 Protein 1.3 WW Points 7 ingredients ½ cup butter, room temperature ¾ cup sugar 1 teaspoon vanilla bean paste ¼ cup unsweetened almond milk 1 ½ cup flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons matcha powder ½ cup freeze dried strawberries, blended into a powder directions Step 1: Preheat your oven to 350ºF and line a baking tray with parchment paper or a baking mat. Whip butter, sugar, vanilla bean paste and milk until smooth. Step 2: Sift in flour, baking powder and baking soda and mix with a spatula until a smooth dough forms. Step 3: Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder to the third. Mix well, until matcha and strawberry powder are incorporated. Step 4: When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough. Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much. Step 5: Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven. Step 6: Bake for 11 - 13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool. Jenn's Note: Original vegan recipe here . Previous Next

< Back Protein Pancakes: Ube Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 381 Carbs 52.5 Fat 3.4 Fiber 6.4 Protein 33.2 WW Points 0 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 2 teaspoons ube extract 1 teaspoon sugar-free sweetener dash of ground cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Prep the Mango Dice the mango and place on a paper towel to thaw while you prepare the batter. Step 2: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all remaining pancake ingredients to a blender and blend until smooth. Step 3: 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. Step 4: Finish the Stack This should yield about three 6-inch pancakes. Top with diced mango and any additional toppings of choice. Step 5: Serve & Enjoy Serve warm and enjoy these vibrant, tropical-inspired pancakes! Previous Next

< Back Traditional Crunchwrap Supreme Yield 1 Servings Prep Time 5 – 10 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 469 Carbs 43.5 Fat 16.9 Fiber 3 Protein 35.6 WW Points 14 ingredients 1 10" flour tortilla 1 extra thin corn tortilla, air-fried until crisp 4 oz 96% ground beef, cooked and seasoned with taco seasoning 1 slices kraft deluxe american cheese 1 tomato, diced 1 cup romaine lettuce, shredded spicy crema (fire roasted salsa and sour cream) I used homemade salsa and mixed in sour cream to create my "spicy crema." You can use any salsa you have on hand! I use a 50 / 50 mix. directions Step 1: Follow package instructions and add taco seasoning to ground beef. Cook your beef and set aside. Step 2: To assemble, take your slice of cheese and place it in the middle of your 10" tortilla. Next, add warm seasoned ground beef on top of the cheese to help melt it. Step 3: Grab your spicy crema and spread it on your crunchy tostada. Once complete, place it on top of your ground beef crema side up. This will act as a "glue" for your lettuce. Step 4: Lastly, add your lettuce and tomato. Use the " Crunchwrap Fold " method and using medium heat, place on griddle with the folded side down first and flip until the bottom is lightly browned. Step 5: Once the Crunchwrap is prepared, slice in half (or keep it whole). Serve immediately and enjoy! Previous Next