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< Back Mom's Tater Tot Casserole Yield 6 Servings Prep Time 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 280.3 Carbs 17.2 Fat 14.7 Fiber 1.8 Protein 19.8 WW Points 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

< Back Air Fried Panko Fish Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 8 Minutes Category Lunch + Dinner Calories 273 Carbs 34 Fat 2.6 Fiber 34 Protein 2.5 WW Points 5 ingredients for the fish: 4 filets halibut, cut in half (to fit a 6" tortilla) ¼ cup flour, seasoned with salt and pepper egg wash, 2 eggs scrambled with a little water ⅔ cup panko breadcrumbs, seasoned with salt, pepper, onion powder, and garlic powder 8 6" tortillas for the toppings (optional): spicy crema, your favorite salsa / hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions cilantro lime directions Step 1: Make a breading station with three shallow dishes: one dish for the seasoned flour, one with the scrambled egg and the last with the seasoned panko. Step 2: Take a halibut piece and one by one, dip them in each bowl in that order (flour, egg, panko), shaking off the excess after each dip. Step 3: Place the breaded fish in an air fryer basket and spray the top side of the fish with some pan spray. Step 4: Set the air fryer for 400°F and cook for about 3 - 4 minutes. Then, flip the fish and spray the pan spray again and cook for another 3 - 4 minutes or until internal temperature reaches 145°F. Another good indicator to check the temperature is when you notice your panko turning golden brown. Meanwhile, warm up your corn tortillas. to build the taco: Spread some spicy crema on your warm tortilla and place in your taco holder . Add a piece of fish, top with pickled onions, fresh cilantro leaves, and a big squeeze of lime. Set on your tray and repeat! Jenn's Notes: For the spicy crema, I always use our homemade fire roasted salsa (store bought is fine too) mixed with some light sour cream. 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 Protein Pancakes: Almond Butter and Strawberries Yield 1 Serving Prep Time 5 Minutes (Chill Time) Cook Time 10 Minutes Category Breakfast Calories 432 Carbs 53.9 Fat 10.7 Fiber 8.4 Protein 34.3 WW Points 2 ingredients for the pancakes: 1⁄2 cup old-fashioned rolled oats (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract Dash of ground cinnamon for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ cup strawberries, quartered & tossed with 1-2 teaspoons of sugar-free sweetener of choice and a pinch of salt directions Step 1: Prepare the Strawberries Cut the strawberries and toss with 1–2 teaspoons of sugar-free sweetener. Set aside for about 60 minutes to allow the juices to develop. Step 2: Blend the Batter Heat an 8” non-stick skillet over medium-low heat. Add all pancake ingredients (except toppings) to a blender and blend until smooth. Step 3: Pour & Cook Pour about ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Step 4: Repeat the Process Continue with the remaining batter. You should get about three 6-inch pancakes. Step 5: Build Your Stack Top with crunchy almond butter and your strawberries. Step 6: Serve & Enjoy Dig in while warm and enjoy every cozy, PB&J-inspired bite! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Strassburger Cookies Yield 24 Cookies Prep Time 5 Minutes Cook Time 8 Minutes Category Desserts Calories 145 Carbs 16.7 Fat 8 Fiber 0.5 Protein 1.8 WW Points 7 ingredients 6 ounces unsalted butter 4 ounces powdered sugar, sifted 1 large egg 1 egg yolk ½ teaspoon vanilla extract 10 ounces cake flour, sifted ¼ teaspoon cardamom directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sifted powdered sugar on medium speed until light and smooth. Scrape down the bowl as needed. Step 3: In a small bowl, whisk together the egg, egg yolk, and vanilla extract. With the mixer on low, slowly stream the mixture into the creamed butter, mixing until incorporated. Scrape down the bowl. Step 4: Add the sifted cake flour and cardamom and mix on low speed just until the dough comes together. Step 5: Transfer the dough to a piping bag fitted with a #825 star tip. Pipe rosettes or S-shapes onto the lined baking sheets, spacing them slightly apart. Step 6: Bake for 8 minutes, rotating the pan halfway through. The cookies are done when the bottoms are light golden brown. Step 7: Once cooled, dip the cookies in melted coating chocolate and decorate with festive Christmas sprinkles. Previous Next

< Back Pulled Chicken Yield 8 Servings Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 115 Carbs 7.7 Fat 0.1 Fiber 3.8 Protein 22.7 WW Points 0 ingredients 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. 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. Jenn's Notes: My Chicken Bacon BBQ Sandwich is 11 points: 4 Points: Ciabatta 4 Points: Cheese 3 Points: Onion Rings Previous Next

< Back Overnight Oats: Mango Pineapple Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 360 Carbs 65 Fat 6.8 Fiber 7.8 Protein 13.4 WW Points 2 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 medium banana, divided splash of vanilla extract dash of ground cinnamon 1 cup old-fashioned oats (or oats of choice) , divided ½ cup almond milk, divided 1 container toasted coconut vanilla Greek yogurt, divided for the toppings: 2 dole cups no sugar added, pineapple tidbits ½ cup defrosted frozen mango, diced and divided *2 tablespoon almond slivers, divided directions Step 1: Mash the Banana Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add Flavor Boosters Add a splash of vanilla extract and a dash of cinnamon to each container. Stir to combine. Step 3: Mix the Oats Add ½ cup oats and ¼ cup almond milk (or protein shake) to each jar. Mix until fully combined. Step 4: Add the Creamy Layer Divide the toasted coconut vanilla Greek yogurt between both jars and stir until creamy and well incorporated. Step 5: Add the Tropical Toppings Top each container with pineapple tidbits and diced mango. Cover and refrigerate overnight, or at least 4 hours. Jenn's Note: *Add almond slivers just before serving to keep them crunchy. Previous Next

< Back Parfait: Peachy Yield 1 Serving Prep Time 5 Minutes Cook Time 2 – 4 hours or overnight (Chill Time) Category Breakfast Calories 297.3 Carbs 38.3 Fat 6.1 Fiber 1.9 Protein 22.3 WW Points 6 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip 1 container no sugar added peaches ¼ cup unsweetened almond milk (or milk of choice) 1 teaspoon sugar-free sweetener ¼ teaspoon ground cinnamon 3 ladyfingers, cut in half directions Step 1: Prepare the Cream & sweetened milk In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk, sugar-free sugar, & cinnamon until combined. Step 2: Assemble the Parfait Spoon a small amount of the yogurt whipped cream 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 some peaches. Repeat layers, finishing with the yogurt mixture on top. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! 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