< 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 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 Parfait: Strawberry Shortcake Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 1 – 24 Hours (Chill Time) Category Breakfast Calories: 292 Carbs: 48.7 Fat: 2 Fiber: 3.6 Protein: 16 WW Points: 7 ingredients 1 container vanilla greek yogurt 5 tablespoons fat-free cool whip ¼ - ⅓ cup unsweetened almond milk, or milk of choice 1 packet of splenda, or ¼ teaspoon if using bulk size ¾ cup strawberries, quartered 3 lady fingers, cut in half directions Step 1: In a small bowl, gently fold together the yogurt and the whipped cream. In another small bowl, add the milk and the packet of Splenda, and mix well. Step 2: Now you can start to layer in your mason jar or container. Start with about 1/5 of the whipped cream mixture at the bottom. Step 3: Next, take 3 ladyfinger halves and dip them in the sweetened milk. Place them on top of the whipped cream mixture. Step 4: Add a little more whipped cream mixture, add some strawberries, and repeat the process finishing with the whipped cream mixture. Step 5: Top with lid and let chill for at least 2 hours or overnight. Previous Next

< Back Chipotle Crema Yield: 16 Servings Prep Time: 5 Minutess Cook Time: N/A Category Condiments Calories: 22 Carbs: 2.8 Fat: 0.4 Fiber: 0 Protein: 2.1 WW Points: 0 ingredients 1 5.3 ounce container nonfat greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic ½ cube chicken bouillon, diluted in 2 tablespoons hot water zest and juice of 1 lime 1 3.7 ounce can chipotles in adobo directions Step 1: Place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Pulled Chicken Tostadas Yield: 4 Servings Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 191 Carbs: 27 Fat: 1.7 Fiber: 3.3 Protein: 17.2 WW Points: 2 ingredients for the chicken: 2 tablespoons lakanto golden sugar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 2 teaspoons kosher salt 15 – 20 cracks of black pepper 1 teaspoon cayenne pepper 2 pounds boneless skinless breasts or tenderloins 3 medium brown onions, sliced Prepare these when you are ready to cook. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced a pinch of salt a few cracks of pepper directions to marinate the chicken: Step 1: Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well. Step 2: Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly. Step 3: Refrigerate for at least 30 minutes and up to 48 hours. I let mine refrigerate for 48 hours and it was so flavorful. to cook the chicken: Step 1: In a medium size pot over low heat, add the onions and place all the chicken on top of the onions. Step 2: Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: I made tostadas with the pulled chicken. My tostadas are topped with: 0 Points: Pinto Beans 0 Points: Lettuce 0 Points: Tomato 0 Points: Cilantro 1 Points: Ranch Can be made to be 0. Previous Next

< Back Grilled Veggie Ciabatta Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 445 Carbs: 80.5 Fat: 9.5 Fiber: 12 Protein: 15.7 WW Points: 7 ingredients 1 toasted ciabatta roll (dug out) 1 tablespoon garlic spread I used Trader Joe’s. 1 cup spinach leaves kosher salt cracked black pepper onion powder garlic powder grilled veggies: red bell pepper carrots, sliced red onion, whole slices zucchini directions Step 1: Slice, season and grill veggies to desired doneness. Step 2: Grill the ciabatta. When everything is done, you are ready to assemble your sandwich. Step 3: Spread the garlic spread onto ciabatta. Step 4: Place the spinach on the bottom half then add the rest of your veggies. Top sandwich 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 Protein Pancakes: Cinnamon Roll Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 464 Carbs: 47 Fat: 16.5 Fiber: 6.2 Protein: 29.9 WW Points: 6 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt (or vanilla-flavored for extra sweetness) ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla dash of sweetener (if desired) dash of cinnamon for the cinnamon roll topping: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar substitute ½ teaspoon cinnamon for the cream cheese icing: ¼ cup nonfat greek yogurt 1 - 2 teaspoons sugar free cheesecake jello pudding powder splash of almond milk to loosen up directions Step 1: Heat a nonstick skillet over medium-low heat. Place all ingredients except for the cinnamon roll topping & cream cheese icing, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into a pan. *Add some of the cinnamon roll topping, in a spiral pattern starting from the center and working your way to the edges, and cook for one to two minutes, then cover and cook for another one to two minutes until the batter is no longer wet. Step 3: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. *for the cinnamon swirl topping: Step 1: Mix all ingredients in a small bowl and mash with a fork until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily add to the pancakes. *for the cream cheese icing: Step 1: Whisk all ingredients in a small bowl until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily drizzle onto the 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

< 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