< 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 Overnight Oats: Ube Yield: 2 Servings Prep Time: 10 Minutes Cook Time: Overnight (Chill Time) Category Breakfast Calories: 233 Carbs: 44 Fat: 4.6 Fiber: 6.5 Protein: 6.3 WW Points: 1 ingredients 1 medium banana, divided splash of vanilla extract 2 teaspoons ube extract, divided dash of cinnamon 1 cup old-fashioned oats, divided 1 cup almond milk, divided for the topping: 1 ½ cups defrosted frozen mango, diced, and divided* directions Step 1: Start with two containers that have lids. Mash one-half of the banana in each container. Step 2: Add cinnamon, vanilla, and ube extract to each container and mix. Step 3: Add in ½ cup oats and ½ cup of almond milk into each container and mix again. Step 4: Top each overnight oats with the mango and cover and refrigerate overnight. Jenn's Note: *Leaving the mango on top of the oats will turn the mango purple. If you do not want that, my suggestion would be to add the mango just before you eat them. Previous Next

< Back Air Fried Artichoke Hearts Yield: 9 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 Minutes Category Appetizers Calories: 88.6 (with Sauce) Carbs: 8.7 (with Sauce) Fat: 3.8 (with Sauce) Fiber: 3.1 (with Sauce) Protein: 4.9 (with Sauce) WW Points: 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. 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 Teriyaki Chicken Noodles Yield: 2 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 368.3 Carbs: 54.1 Fat: 1.9 Fiber: 5.9 Protein: 33.7 WW Points: 8 ingredients 1 pack Thai wheat noodles from Trader Joe’s (or noodles of choice) 2 medium carrots, sliced in ¼” pieces 1 medium zucchini, sliced in ½” pieces 1 8-oz can sliced water chestnuts, drained ½ red onion, sliced 4 chicken tenderloins, Teriyaki marinated and grilled Or cooked your desired way, then shred ¼ cup teriyaki sauce for the toppings: green onion furikake sriracha directions Step 1: Marinate the chicken tenderloins in your favorite teriyaki sauce first thing in the morning and refrigerate. By dinner time, they’ll be full of flavor. Step 2: About 30 minutes before cooking, remove the chicken from the fridge, to get the chill off. Grill or pan-cook until done, let cool slightly, then shred. Step 3: While the chicken cooks, prep the carrots and zucchini. Steam them on the stove or in the microwave until tender but still slightly crisp. Ideally, they’ll finish around the same time as the chicken. Drain the water chestnuts. Step 4: In a medium frying pan over medium-high heat, add avocado oil spray (or your preferred oil). Once hot, sauté the onion slices until tender. Stir in the water chestnuts, carrots, and zucchini, tossing for a couple of minutes. Step 5: Add the noodles and shredded chicken, and toss again until heated through. Step 6: Finally, pour in the teriyaki sauce, toss to coat, and serve immediately. 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 Oven Roasted Tomato Soup Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 45 Minutes Category Lunch + Dinner Calories: 203 Carbs: 24.7 Fat: 7.3 Fiber: 4.2 Protein: 5.4 WW Points: 2 ingredients 1 pound of campari tomatoes, stems removed 1 yellow onion, peeled and chopped into big pieces 1 shallot, sliced 1 red bell pepper, chopped into big pieces, seeds removed 1 bulb of garlic, top cut off 2 tablespoons olive oil kosher salt and cracked black pepper 1 bunch of fresh basil directions Step 1: Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish. Step 2: Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes. Step 3: Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich! Jenn's Note: This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese! Previous Next

< Back Apricot Pistachio Crostini Yield: 5 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Appetizers Calories: 119 Carbs: 20.9 Fat: 1.9 Fiber: 1.4 Protein: 6.1 WW Points: 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. Previous Next

Your go-to source for quick, delicious, and nutritious recipes. Points for Jenn offers a diverse collection of simple recipes for all your dietary needs. With easy-to-follow instructions and wholesome ingredients, eating healthy has never been easier or tastier! featured recipe Oven Roasted Tomato Soup view recipe welcome to my journey Welcome to my Points for Jenn – my healthy (ish) cooking website! My name is Jenn, and I am passionate about creating delicious and nutritious meals that are good for both your body and your taste buds. I believe that healthy eating should never be a sacrifice, so I strive to create meals that are both satisfying and nourishing. With a focus on whole foods, fresh ingredients, and balanced nutrition, my recipes are designed to help you feel your best. Whether you are a seasoned chef or a beginner in the kitchen, my goal is to make healthy cooking accessible and enjoyable for everyone. From quick and easy weeknight dinners to some of my favorite indulgent cookies, my recipes are sure to please and most are Weight Watchers (WW) friendly. Thank you for visiting my website and I hope you find inspiration and joy in cooking and eating healthy. ❤️, Jenn about Carne Asada Nachos view recipe Deviled Eggs Deluxe view recipe Teriyaki Chicken Noodles view recipe new recipes view all my favorite recipes air fried stuffed mushrooms air fried panko fish tacos air fried eggplant parmesan balsamic chicken sliders le bacon crunchwrap tiktok feta pasta chai sugar cookies lemon ricotta cookies view all contact First Name Last Name Email Write a message Submit Thanks for submitting! contact