< 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 Zuppa Toscana Yield 8 Servings Prep Time 15 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 230 Carbs 27.7 Fat 7.1 Fiber 4 Protein 15.7 WW Points 4 ingredients 1 pound jennie-o hot turkey sausage 6 garlic cloves, finely chopped 1 medium yellow onion, diced 1 teaspoon crushed red pepper 1 ½ pound potatoes, diced 6 cups broth 1 cup unsweetened almond milk 1 tablespoon mustard (*to offset the sweetness of the almond milk) 2 tablespoon cornstarch ½ teaspoon salt ¼ teaspoon cracked black pepper 1 10 ounce bag of kale, stems removed directions Step 1: Spray a large pot or Dutch oven with cooking spray. Heat over medium heat and add sausage. Step 2: Cook until browned and crumbled. Drain the excess fat and set the sausage aside. Step 3: In the same pot, add the garlic and onion, and cook over medium heat for about 2 - 3 minutes. Step 4: Stir in broth, and seasonings and bring to a boil. Add the diced potatoes and cook until tender, about 10 - 12 minutes. Step 5: In a small bowl, whisk together the almond milk, mustard, and cornstarch, then add the mixture to the pot. Step 6: Stir in cooked sausage and kale until the kale begins to wilt. Cook for an additional 10 - 15 minutes or until soup thickens. Serve with some garlic bread and enjoy! Jenn's Notes: I only use almond milk and have learned that a little bit of yellow mustard offsets the sweet flavor of almond milk when using in savory recipes. You cannot taste the mustard – I promise! I modified this recipe from here . Previous Next

< Back Air Fried Chicken Egg Rolls Yield 6 Servings - 2 egg rolls per serving Prep Time 10 – 15 Minutes Cook Time 8 -– 10 Minutes Category Lunch + Dinner Calories 329 Carbs 40.5 Fat 8.5 Fiber 3.3 Protein 22.6 WW Points 9 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: 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 two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: 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. Step 9: Reapply pan spray when you flip. Previous Next

< Back Chai Sugar Cookie with Pink Icing Yield 12 Cookies Prep Time 1 Hour 10 Minutes Cook Time 9 Minutes Category Desserts Calories 257 Carbs 44.3 Fat 8.1 Fiber 0.1 Protein 2.6 WW Points 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar (+ more for topping) ½ cup powdered sugar 1 egg 2 teaspoon vanilla extract or paste 2 cups flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 vanilla chai bag for the icing 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons almond milk 1 - 2 teaspoons pink food coloring directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Add in egg nog and mix well until a thick icing forms. Set aside. Step 2: Sift together flour, baking soda &]and salt. Add in leaves from the chai bag to flour, mix, and set aside. Step 3: Beat the butter and applesauce. Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Cover bowl with plastic wrap and chill dough for 1 hour. Step 5: Heat oven to 350° Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto a baking sheet. I used this scoop . Step 6: Press evenly and cover with extra sugar. Bake for 9ish minutes. When completely cool, cover with icing. Jenn's Note: This recipe was modified by me from Taylor Swift's recipe here . Previous Next

< Back Tri Tip Sandwich with Fontina Yield 1 Serving Prep Time 5 Minutes Cook Time N/A Category Lunch + Dinner Calories 274 Carbs 33.4 Fat 10.7 Fiber 1.4 Protein 21.7 WW Points 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Bacon Onion Jam Patty Melt Yield 2 Servings Prep Time 5 Minutes Cook Time 20 Minutes Category Lunch + Dinner Calories 377 Carbs 31.6 Fat 12.2 Fiber 3.2 Protein 29.2 WW Points 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam, beef patty, and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Chicken Tinga Yield 6 Servings Prep Time 10 – 15 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 86 Carbs 5.4 Fat 3.7 Fiber 1.4 Protein 6.7 WW Points 1 ingredients 1 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, chopped 2 – 3 chipotles en adobo 1 teaspoon dried oregano ½ teaspoon cumin 2 bay leaves ¾ cup fire roasted tomatoes ¼ cup broth ½ teaspoon kosher salt 3 cup shredded rotisserie chicken directions Step 1: Heat a large pan over medium. Once the pan is hot, add the oil and onion. Step 2: Sauté for a few minutes stirring occasionally. Add in the garlic and cook for another minute. Step 3: Next, add in the chipotles, oregano, cumin, and bay leaves and cook for another minute. Step 4: Add in the fire roasted tomatoes, broth, and salt. Bring to a simmer and cook for 10 minutes. Step 5: Next, remove bay leaves and transfer mixture into a blender. Blend until smooth then return to the pan, add in shredded chicken, mix well, and cook on low until chicken is heated through. Jenn's Notes: I made tostadas with the Tinga and used the following toppings: 1 Point: Baked Tostada 1 Point: Tinga Topped with: 2 Points: Crema or Light Sour Cream (1 point) 1 Point: Avocado Pickled Onions Cilantro My tostada came out to 5 points. Previous Next

< Back Lucky Charms Treats Yield 25 Small Squares Prep Time 5 Minutes Cook Time 10 Minutes Category Desserts Calories 82 Carbs 16.8 Fat 1 Fiber 0.6 Protein 0.6 WW Points 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites 1⁄2 cup nonfat vanilla Greek yogurt ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla extract dash of sugar-free sweetener (if desired) dash of ground cinnamon for the cinnamon swirl: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar-free sweetener ½ teaspoon ground cinnamon for the cream cheese icing: ¼ cup nonfat Greek yogurt 1 - 2 teaspoons sugar-free cheesecake pudding mix splash of unsweetened almond milk (to thin) directions *for the cinnamon swirl topping: Step 1: Mix the Swirl In a small bowl, combine all swirl ingredients and mash with a fork until smooth and well incorporated. Step 2: Prep for Drizzling Transfer the mixture to a piping bag or zip-top bag for easy swirling. *for the pancakes Step 3: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding the swirl and icing) to a blender and blend until smooth. Step 4: Pour & Swirl Pour ⅓ of the batter into the skillet. Pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward. Step 5: Cook to Perfection Cook for 1–2 minutes, then cover and cook for another 1–2 minutes, until the batter is set and no longer wet on top. Step 6: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. *for the cream cheese icing: Step 7: Whisk the Icing In a small bowl, whisk together all icing ingredients until smooth and creamy. Step 8: Drizzle & Serve Transfer to a piping bag or zip-top bag and drizzle over warm pancakes. Serve immediately and enjoy! Previous Next

< Back Pop Tarts Yield 10 Servings Prep Time 1 Hour 15 Minutes (Chill Time) Cook Time 15 – 20 Minutes Category Breakfast Calories 268 Carbs 26.4 Fat 18.4 Fiber 3 Protein 2.6 WW Points 14 ingredients 2 cups flour 1 tablespoon sugar ½ -1 teaspoon kosher salt 2 sticks unsalted butter, grated ½ cup ice cold water for the filling: strawberry jam (or flavor of choice) 2 tablespoons water (for sealing the pop-tarts) for the icing: 1 cup powdered sugar, sifted 1 ½ tablespoons unsweetened vanilla almond milk a few drops of pink food coloring directions Step 1: To make the pop tart dough, combine the flour, sugar, and salt in a large bowl. Step 2: Cut in the grated butter with your hands or with a fork, until a crumblike texture is formed with small pieces of butter throughout. Step 3: Make a well in the center of the mixture and pour in the water. Step 4: Fold the dough together a few times with a spatula until just mixed but still crumbly. Do not overmix! Step 5: Divide the dough in half, flatten each ½ into a thick disk, cover in plastic wrap, and chill for about an hour. When you are ready to roll out the dough, heat the oven to 425° Step 6: Flour the work surface. Roll out one half of the dough to ⅛ ” thick and into a rectangle, stopping every couple of rolls to make sure the dough isn’t sticking. Gently lift the dough and lightly flour underneath as you go. Do the same with the other half of the dough. Step 7: Once you are at the desired thickness, start cutting. Do the same with the other half. I used a square cookie cutter to make my pop-tarts and was able to get about 10 pop-tarts total. Step 8: On 5 of your squares, cut out a heart with a 1” heart-shaped cookie cutter. Step 9: Spoon a tablespoon of your filling of choice in the center of 5 squares. Take a bit of water on your finger and dab the edges of each square. Step 10: Top with another square with the heart cut out, and gently press the edges together to seal them. You can also use a fork to seal the edges all around. My cutter was scalloped so I just lightly pressed them together. Step 11: Place the tarts on a baking sheet and freeze for at least 15 minutes. Bake for 15-20 minutes until golden brown. Step 12: For the icing, whisk together in a small bowl until smooth. Step 13: Once the pop-tarts are cool, frost them with the icing and add any decorative sprinkles. Previous Next