Search this site

< 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 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 Maple Oat Nut Scone Yield 16 Servings Prep Time 5 – 10 Minutes Cook Time 18 – 24 Minutes Category Breakfast Calories 273.5 Carbs 30.8 Fat 15.1 Fiber 1.4 Protein 3.6 WW Points 11 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl. If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 9: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Salted Pistachio Chunk Cookies Yield 31 Cookies (#60 Scoop) Prep Time 15 Minutes (Plus Chill Time) Cook Time 10 – 12 Minutes Category Desserts Calories 108 Carbs 12.3 Fat 6.3 Fiber 0.7 Protein 1.6 WW Points 5 ingredients Pistachio Paste ½ cup plus 2 tablespoons roasted salted pistachios (no shell) 1 tablespoon olive oil Cookie Dough ½ cup unsalted butter, softened ½ cup packed light brown sugar ¼ cup granulated sugar 1 large egg, room temperature ½ teaspoon pure vanilla extract ¼ teaspoon pure almond extract ½ teaspoon baking soda ¼ teaspoon salt 1 cup plus 2 tablespoons all-purpose flour 1 teaspoon matcha powder 5 ounces bittersweet baking chocolate (60% cacao), chopped For Topping 2 tablespoons ground pistachios Flaky sea salt (optional) My version of this recipe. directions Step 1: Make the Pistachio Paste Add the pistachios to a small food processor and pulse until finely ground. Remove 1–2 tablespoons of the ground pistachios and set aside for topping. Add the olive oil and blend until a thick, coarse paste forms (not fully smooth). Step 2: Make the Cookie Dough In a stand mixer fitted with a paddle attachment or using a hand mixer, cream the butter, brown sugar, and granulated sugar on medium speed for 3 minutes, until pale and fluffy. Scrape down the bowl and mix in the egg, vanilla, and almond extracts. Add the pistachio paste and mix until well combined. In a separate bowl, whisk together the flour, matcha powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and fold until just combined. Fold in the chopped bittersweet chocolate. The dough will be soft and sticky. Cover and refrigerate for 2 hours. Step 3: Bake Preheat the oven to 350°F and line two baking sheets with parchment paper. Scoop the dough using a #60 scoop and space the portions at least 3 inches apart. Sprinkle with the reserved ground pistachios. Bake for 10–12 minutes, rotating the tray once halfway through. Bake until the edges are golden. Cool on the pan for 1 minute, then transfer to a wire rack. Finish with flaky sea salt if desired. Previous Next

< Back Matcha Swirl Cookie Yield 29 Cookies (#60 Scoop) Prep Time 20 Minutes Cook Time 13 – 14 Minutes Category Desserts Calories 130 Carbs 16.4 Fat 6.5 Fiber 0.3 Protein 1.5 WW Points 6 ingredients For the Cookie Dough 2 ¼ cups bread flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup unsalted butter, softened 1 ⅓ cups granulated sugar, plus more for rolling 1 large egg 2 teaspoons vanilla extract 2 teaspoons matcha powder For the Strawberry Icing 1 cup powdered sugar 1 ½ to 2 tablespoons milk 1 tablespoon strawberry jam, pushed through a mesh sieve 1–2 drops pink food coloring gel (optional) Ground freeze-dried strawberries, for garnish directions Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 4–5 minutes, until very light and fluffy. Scrape down the bowl. Step 3: Add the egg and vanilla extract. Mix on medium-high for 30 seconds, then scrape down the bowl and paddle. Step 4: Add the dry ingredients and mix on low just until a dough forms. Do not overmix. Step 5: Weigh the dough and divide it exactly in half. Leave one half plain. Add the matcha powder to the other half and mix on low–medium until fully combined. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper. Step 7: Using a #60 scoop , portion out the plain dough and matcha dough separately onto a baking sheet. Step 8: To marble the dough: Take one scoop of plain dough and one scoop of matcha dough. Press gently together, then tear the ball in half so each hand holds a mixed piece. Rotate the halves in opposite directions so mismatched colors meet, then press together again. Tear and press once more for extra marbling—do not overmix or the colors will blend. Step 9: Place 1/4 to 1/2 cup granulated sugar in a small bowl. Roll each dough ball in the sugar and place 8 per lined baking sheet. Step 10: Bake for 10 minutes. Bang the baking sheet on the oven rack 1–2 times to deflate. Rotate the tray, then bake for another 3–4 minutes, until the edges are lightly golden. Bang the tray again immediately after removing. Cool completely. Step 11: To make the icing: Press the strawberry jam through a fine sieve into a bowl. Add the powdered sugar and milk, mixing until smooth and thick with a slow-drizzle consistency. Adjust with more powdered sugar for thickness or more milk for thinning. Add pink food coloring if desired. Step 12: Drizzle or pipe the icing over the cooled cookies. Top with crushed freeze-dried strawberries. Allow the icing to set before serving. Previous Next

My favorite selection of kitchen items! From cookware and utensils to gadgets and appliances, there's everything you need to elevate your cooking experience. Discover durable, stylish, and affordable products to suit every kitchen. jenn's must-haves bamboo digital scale three compartment bento box chocolate cake cookie mix coffee mug warmer cookie scoop mini sheet pans dash mini waffle maker oldeman granola kitchen shears silicon baking mats silicon baking molds stainless steel mixing bowls taco holders

Quick, delicious, and nutritious recipes for real life. Points for Jenn shares easy, macro-friendly and satisfying meals plus meal prep ideas for balanced, healthy eating. Welcome to Points for Jenn Simple, protein-forward comfort food for everyday life. Enjoy quick breakfasts, balanced dinners and tasty desserts you want to eat again and again. Browse Jenn's Recipes Search Jenn's Recipes Search The First Official PFJ eBook Is Here! High-Protein Breakfasts features over 30 recipes, plus meal prep tips, planners, and bonus resources to help you enjoy stress-free mornings all week long. Buy Now Jenn's Journey 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. With Love, Jenn about Jenn's Recipes Appetizers Breakfast Lunch & Dinner Desserts Condiments Cookies view all Most Popular Recipes bacon onion jam big cheez-it crunchwrap carrot salad deviled eggs deluxe mad hippie sandwich protein pancakes: cinnamon roll smash banh mi tacos teriyaki chicken noodles view all New Recipes roasted veggie lasagna hot chicken sandwich traditional crunchwrap supreme apple pie parfait sausage hash parfait: strawberry shortcake view all Join the PFJ Community! Join our email list and get priority access to new recipes and more. Enter your email here Sign Up Thanks for submitting!

< Back Berry Grilled Cheese Yield 2 Servings Prep Time 10 Minutes Cook Time 6 Minutes Category Lunch + Dinner Calories 442.5 Carbs 38.2 Fat 24.9 Fiber 2.4 Protein 16.4 WW Points 18 ingredients for the sandwich: 2 slices sourdough bread 85 g brie cheese, sliced (with rind) 28 g gruyère cheese, grated 20 g fontina cheese, grated 20 g Boursin cheese 2 tablespoons fig jam for the mixed berry compote: ¾ cup frozen mixed berries Zest and juice of ½ lemon 1½ teaspoons fresh thyme leaves directions Step 1: Make the Berry Compote In a small saucepan over medium heat, cook the mixed berries until thawed and the juices release, about 5 minutes. Stir in the lemon juice and zest, and continue to cook for another 5 minutes. In the final minute, add the fresh thyme. Remove from heat and let cool slightly. Step 2: Build and Grill the Sandwich Preheat a skillet over medium heat. Spread fig jam on one slice of bread and Boursin cheese on the other. Layer with brie, gruyère, and fontina cheeses. Close the sandwich and grill in the skillet until golden brown and the cheese is fully melted, about 3 minutes per side. Step 3: Add the Compote and Serve Remove the sandwich from the skillet. Carefully open it, spoon in the berry compote, then close it back up. Slice and serve immediately. Previous Next

< Back Air Fried Turkey Chorizo Poppers Yield 16 Servings Prep Time 20 – 25 Minutes Cook Time 6 – 8 Minutes Category Appetizers Calories 137 Carbs 5 Fat 8 Fiber 1.4 Protein 10 WW Points 2 ingredients 1 pound Jennie-O turkey chorizo 8 slices center-cut bacon, cooked and diced 6 green onions, sliced ⅓ cup finely shredded colby and jack cheese ½ teaspoon onion powder ½ teaspoon garlic powder 10–15 cracks of black pepper Pinch of salt 1 bag mini peppers, cut in half lengthwise, seeded and deveined My bag had 16 peppers, yielding 32 halves ½–⅓ cup seasoned panko crumbs directions Step 1: Prepare the peppers, green onions, and bacon. Step 2: Next, take the cooked and diced bacon, diced green onions, seasonings, cheese and mix in with the uncooked turkey chorizo until well incorporated. This is the filling for the peppers. Step 3: Take about 1 - 2 tablespoons of filling and slightly mound it into the pepper halves. Once they are all filled, take the pepper halves and dip them in the seasoned panko so that it sticks to the filling. Step 4: Preheat your air fryer to 400 °F . Step 5: Place peppers in air fryer panko side up and spray tops with pan spray. Step 6: Bake at 400 °F for 6 - 8 minutes, or until panko is golden brown, and the internal temperature reaches a minimum of 165 °F . Step 7: Serve immediately and enjoy! Previous Next

< Back Overnight Oats: Blueberry Yield 2 Servings Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 445.6 Carbs 67.7 Fat 14.8 Fiber 17.8 Protein 10.4 WW Points 5 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 cup old-fashioned rolled oats (or oats of choice), divided 1 medium banana, divided 1 cup unsweetened almond milk (or milk of choice), divided a dash of ground cinnamon a splash of vanilla extract for the toppings: 1 fresh blueberries 2 Medjool dates, diced, divided 2 Brazilian nut, chopped, divided 24 grams almond butter, divided directions Step 1: Make the Oat Base Divide the banana between two jars or containers and mash until smooth. Stir in a dash of cinnamon and a splash of vanilla. Step 2: Combine Divide the oats and almond milk evenly between the jars. Stir each until fully combined.. Step 3: Add Toppings Divide the blueberries, diced Medjool dates, chopped Brazil nuts, and almond butter evenly between both jars. Step 4: Chill Cover and refrigerate overnight (or at least 2–4 hours). Previous Next