< 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 Parfait: Blueberry Lemon Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories: 435 Carbs: 51.3 Fat: 0.6 Fiber: 14.4 Protein: 17.4 WW Points: 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon Splenda 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar substitute (such as Splenda) 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and Splenda until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt 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 a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! Previous Next

< Back Carne Asada Nachos Yield: 6 Servings Prep Time: 15 – 20 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 290 Carbs: 25.6 Fat: 7.7 Fiber: 2.7 Protein: 19.6 WW Points: 7 ingredients 12 corn tortillas, cut into 8 pieces and air fried until crisp (spray with pan spray) I air fried my own to save on points and calories, but you can use store bought chips. 1 pack trader joe’s carne asada authentica or any brand you like ½ cup lite shredded cheese 2 – 3 limes, 2 juiced and 1 cut into wedges avocado, sliced cilantro for garnish pico de gallo (recipe below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped 2 – 3 limes, or more to taste salt, cracked black pepper and lime juice to taste directions Step 1: Preheat air fryer to 400ºF. Prepare the corn tortillas by cutting each one into 8 pieces. Place in air fryer, spray with pan spray and air fry at 400ºF for about 6 - 8 minutes, flipping once halfway through. Step 2: Once the chips come out, sprinkle with kosher salt. You may have to do this in batches to fry all the chips depending on how big your air fryer is. Step 3: While the chips are air frying, cook up the pack of carne asada on a grill. This can take anywhere from 10 - 20 minutes depending on how well done you like it cooked. Step 4: While the carne asada and chips are going, you can prepare the pico de gallo and set it aside. Step 5: Once all components are ready, start layering the nachos on a sheet pan. Start with the tortilla chips, sprinkle the shredded cheese across the chips, spread the carne asada and top with pico de gallo, lime wedges and cilantro. Jenn's Note: Points and calories do not include avocado. 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 Peanut Butter Swirl Brownies Yield: 15 Servings Prep Time: 10 Minutes Cook Time: 20 – 30 Minutes Per Box Category Desserts Calories: 143.2 Carbs: 21.4 Fat: 5.2 Fiber: 0.5 Protein: 2.7 WW Points: 3 ingredients 1 box zero-sugar brownie mix ⅓ cup unsweetened applesauce 3 tablespoons water 1 egg 5 oz creamy peanut butter, gently heated Festive sprinkles (optional but fun) directions Step 1: Preheat oven to 350°F. Prepare your pan according to the brownie box (spray or line). Step 2: In a medium bowl, whisk together applesauce, water, and egg. Step 3: Add brownie mix and stir with a spatula until just combined (about 50 strokes, or per box directions). Step 4: Spread batter evenly into prepared pan. Step 5: Drizzle warmed peanut butter over the batter in a loose pattern. Step 6: Use a skewer or butter knife to gently swirl peanut butter into the batter. Step 7: Add festive sprinkles Step 8: Bake according to box instructions (I used a 9x13 pan). Step 9: Cool completely, slice, and enjoy. Previous Next

< Back Cheesy Beef Tacos Yield: 6 Servings Prep Time: 1 – 24 Hours Cook Time: 6 Hours Category Lunch + Dinner Calories: 390 Carbs: 30.2 Fat: 14 Fiber: 3.5 Protein: 31.8 WW Points: 10 ingredients 1 ½ pound beef chuck roast 3 medium yellow onions, sliced 12 extra thin corn tortillas 1 ½ cups shredded lite mozzarella cheese seasonings for roast: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon mustard 1 teaspoon kosher salt ½ teaspoon cracked black pepper directions Step 1: Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag. Step 2: Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours. Step 3: In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions. Step 4: Cook on high for 6 hours flipping once at the halfway point. Step 5: Once the roast is done cooking, remove it from the crockpot and shred it – set aside. Step 6: Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping. Here is how I put together my Cheesy Beef Tacos: 1 extra thin corn tortilla 2 tablespoons lite mozzarella cheese 1 - 2 tablespoons of the cooked onions 1 ½ oz of the shredded beef. Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy! Jenn's Note: The serving size is 2 tacos. Previous Next

< Back Air Fried Philly "Cheesesteak" Egg Rolls Yield: 6 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 – 10 Minutes Category Lunch + Dinner Calories: 363 Carbs: 34.2 Fat: 12 Fiber: 1.1 Protein: 30.5 WW Points: 11 ingredients 1 pound 96% ground beef 1 tablespoon garlic, minced ½ large onion, diced 1 small bell pepper (any color), finely diced 1½ cup baby bella mushrooms, diced pinch of salt 10 cracks of black pepper 5 slices deluxe american cheese, cut in half 5 slices ultra-thin provolone, cut in half 12 egg roll wrappers 2 tablespoon water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground beef with garlic, onions, bell pepper, mushroom and seasonings until thoroughly cooked and the juices have cooked off. Set aside to cool. Step 2: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 3: Place one half slice of American cheese in the center of the wrapper, top with about ½ cup of the “cheesesteak” mixture, and lastly add one half a slice of the provolone. Step 4: Take the left and right corners of the wrapper and fold to the center. Step 5: 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 2 inches from the last corner exposed. Step 6: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 7: 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. Reapply pan spray when you flip. Step 8: Serve and enjoy! Previous Next

< Back Apple Pie Cookies Yield: 2 Dozen (Heaping #60 Scoop) Prep Time: 15 Minutes Cook Time: 10 – 12 Minutes Category Desserts Calories: 150 Carbs: 16.9 Fat: 8.3 Fiber: 0.6 Protein: 2 WW Points: 7 ingredients Apple Filling 2 apples, peeled and diced (1 Granny Smith + 1 Honeycrisp) ½ ounce butter ¼ vanilla bean 1 ounce sugar Pinch of salt, cinnamon, and nutmeg 1 tablespoon cold water ½ tablespoon cornstarch Cinnamon Cookie Dough 2 ⅓ cups bread flour, spooned and leveled (all-purpose flour works here too) 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, room temperature ½ cup packed brown sugar (light or dark) 1 large egg + 1 egg yolk, room temperature 1 teaspoon vanilla extract Cinnamon Sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon Finishing 4 tablespoons sugar-free caramel sundae syrup My version of this recipe directions Step 1: Make the apple filling: Stir together the cold water and cornstarch in a small bowl and set aside. Peel, core, and dice the apples. In a large sauté pan, melt the butter, then add the apples and vanilla, spreading them into a single layer. Cook until most of the water evaporates. Add the sugar, spices, and the cornstarch mixture. Continue cooking until the mixture thickens. Set aside to cool completely. Step 2: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. Step 3: In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Step 4: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Mix in the egg, egg yolk, and vanilla. Add the dry ingredients and fold just until no dry streaks remain. Step 5: In a shallow bowl, combine the granulated sugar and cinnamon. Scoop the cookie dough using a heaping #60 scoop, drop each portion into the cinnamon sugar, and toss to coat. Arrange on the baking sheet. Step 6: Use a measuring teaspoon or your thumb to press an indent into the center of each cookie. Fill each indent with about 1 teaspoon of cooled apple filling. Step 7: Bake for 10–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Ensure the baking sheet is fully cooled before baking the next batch. Step 8: Finish with a drizzle of caramel sauce. 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 Protein Pancakes: Chunky Monkey Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 641 Carbs: 75.8 Fat: 16.2 Fiber: 13.9 Protein: 51.7 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 tablespoon cocoa powder special dark 1 scoop chocolate protein powder I use Livwell Brand. 12 grams hu no sugar added chocolate chips, divided (use half for topping) *splash of almond milk ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 1 ⅓ tablespoons walnuts, toasted and chopped ½ a medium banana, sliced hu no sugar added chocolate chips directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. *If the batter is too thick you may need to add a splash of almond milk. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and some of the chocolate chips, and cover both with a little bit of batter. This will help them to not stick to the pan. Step 3: Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 4: Top with walnuts, the second half of the banana, and remaining chocolate chips. Enjoy immediately! Jenn's Notes: Inspired by this original recipe here. Previous Next