< 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

< Back Granola Yield 6 Servings Prep Time 5 Minutes Cook Time 10 – 12 Minutes Category Breakfast Calories 121 Carbs 11.7 Fat 8.1 Fiber 4.5 Protein 3 WW Points 3 ingredients 1 tablespoon lakanto monkfruit sweetened maple syrup 1 tablespoon crunchy almond butter 1 teaspoon vanilla extract a few dashes of cinnamon pinch kosher salt ½ cup old-fashioned oats ¼ cup slivered almonds ¼ cup pecans 2 tablespoons no sugar added dried cranberries 41 mini lily’s dark chocolate chips directions Step 1: Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside. Step 2: Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated. Step 3: Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips. Step 4: Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature. Previous Next

< Back Mad Hippie Sandwich Yield 1 – 2 Servings Prep Time 10 Minutes Cook Time 6 Minutes Category Lunch + Dinner Calories 542.9 Carbs 63 Fat 20.5 Fiber 15.9 Protein 26.6 WW Points 13 ingredients for the sandwich: 2 slices whole-grain bread 40 g carrot ribbons, peeled 40 g cucumber ribbons, peeled 50 g avocado, sliced 20 g plain hummus 20 g beet hummus 1 slice light cheddar cheese 28 g alfalfa sprouts for the dressing: 20 g nonfat Greek yogurt ½ teaspoon ranch seasoning Water, as needed to thin directions Step 1: Make the Dressing In a small bowl, whisk together the Greek yogurt and ranch seasoning. Add a splash of water to thin to your desired consistency. Toss the alfalfa sprouts in the dressing until evenly coated. Set aside. Step 2: Assemble the Sandwich Lightly toast the whole-grain bread. Spread plain hummus on one slice and beet hummus on the other. On the plain hummus side, layer the carrot ribbons and sliced avocado. On the beet hummus side, add the cheddar cheese, followed by cucumber ribbons and the dressed alfalfa sprouts. Close the sandwich, slice if desired, and enjoy immediately. Previous Next

< Back Broccoli Salad Yield 2 Servings Prep Time 10 Minutes Cook Time 1 Minute Category Lunch + Dinner Calories 358 Carbs 32.6 Fat 19.2 Fiber 8.2 Protein 17.8 WW Points 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. Previous Next

< Back Albondigas (Meatball Soup) Yield 6 – 8 Servings Prep Time 15 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 228 Carbs 26.6 Fat 4.7 Fiber 2.4 Protein 19.9 WW Points 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. Previous Next