< Back Chocolate Cake Cookies Yield 22 Cookies Prep Time 45 Minutes Cook Time 8 Minutes Category Desserts Calories 73 Carbs 9.3 Fat 3.1 Fiber 1.7 Protein 2.3 WW Points 2 ingredients 2 eggs ¼ cup unsweetened apple sauce 1 box simple mills chocolate cake mix ¼ cup all purpose flour 1 teaspoon baking powder sprinkles directions Step 1: Set your oven to 350°F. In a large bowl, mix together eggs and applesauce. Step 2: Mix in the mix, all-purpose flour, and baking powder until combined. Add dough to fridge for about 10 minutes. Step 3: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop (#60 scoop) to scoop my cookies (this is about a tablespoon size). Step 4: Scoop your dough and scrape it on the side of the bowl to level it off. Dip the leveled off part of the cookie batter into the sprinkles, scoop onto your hand (sprinkles side should be touching your hand), then put onto baking sheet, sprinkles side up. The dough is pretty sticky so this turned out to be the easiest way to do it. Step 5: Put back in fridge for 30 minutes. Don't skip this! The cookies will fall flat. Step 6: Bake for eight minutes rotating once halfway. Step 7: Let cool five minutes and enjoy! Jenn's Notes: This has become one of my favorites. Try adding a schmear of chocolate frosting on them, too! Yummy. Inspired by a Rachel Mansfield recipe . Points do not include frosting. Previous Next

< Back Protein Pancakes: Maple Pecan Bacon Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 454 Carbs 33.9 Fat 18.3 Fiber 9.9 Protein 36.3 WW Points 5 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup non-fat vanilla Greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla extract dash of ground cinnamon dash of sugar-free sweetener (optional) for the toppings: ½ medium banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. This should yield about three 6-inch pancakes. Step 3: Top Your Stack Top with banana slices, crumbled bacon, and toasted pecans. Step 4: Serve & Enjoy Serve warm and enjoy that perfect sweet-and-savory bite! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Lemony Pistachio Pesto Yield 16 Servings Prep Time 5 Minutes Cook Time 10 Minutes Category Condiments Calories 23 Carbs 1.5 Fat 1.5 Fiber 0.5 Protein 1.2 WW Points 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon Previous Next

< Back Big Cheez-It Tostada Yield 12 Tostadas Prep Time 10 Minutes (Chill Time: 15 Minutes) Cook Time 20 Minutes Category Lunch + Dinner Calories 344 Carbs 47.6 Fat 9.3 Fiber 2.6 Protein 11.5 WW Points 7 ingredients 3 cups flour 2 tablespoons nutritional yeast 1 ½ teaspoons sweet paprika 2 teaspoons baking powder 1 teaspoon kosher salt ¾ cup water ½ cup + 1 tablespoon olive oil for the coating: 1 cup nutritional yeast 2 tablespoons sweet paprika 1 ½ teaspoons onion powder ½ teaspoon lemon peel, minced and dried a bit 2 ½ teaspoons kosher salt directions Step 1: In a large bowl whisk together all the dry ingredients. Make a well in the center and add in the water and oil. Step 2: Mix until a rustic dough is formed. Turn out onto the counter and divide into two equal pieces. Wrap in saran wrap and refrigerate for 15 minutes. Step 3: Flour your surface and roll out the dough into a ¼” thick rectangle about 11 inches across. Flour as needed. Cut into 5-inch squares. You should get six big cheez-its. Step 4: Make five indents on 2 of the opposite edges, and 6 indents on the other 2 edges remaining, and poke six holes in the centers. Step 5: Bake for 15 minutes, rotate the tray and bake for another five minutes. Let cool for 5 minutes, then toss in the powder mixture, and let cool completely. Step 6: To make the coating mixture, place all the ingredients in a blender, and blend it into a powder. Jenn's Note: I topped mine with mashed pinto beans, lettuce, onion, tomato, hot sauce and a sprinkle of cheese. *Points and calories for Cheez-It only. Original recipe can be found in the highlights here Previous Next

< Back Fried Rice Yield 1 Serving Prep Time 5 Minutes Cook Time 7 Minutes Category Lunch + Dinner Calories 461 Carbs 77.9 Fat 9.1 Fiber 10.9 Protein 17.6 WW Points 7 ingredients 1 cup day-old white rice 1 celery stalk, sliced 1 cup green cabbage, shredded ½ cup white or yellow onion, sliced ¼ cup green onion, sliced ½ cup shelled edamame (if using frozen use defrosted) 1 tablespoon low-sodium soy sauce 1 teaspoon sesame oil directions Step 1: Prepare all your ingredients and set aside. Heat a nonstick skillet over medium-high heat. Step 2: When the pan is hot, add your veggies and let sit for five minutes without touching them. You want the veggies to get a little char on them. This will add so much flavor! Step 3: Once your veggies are cooked to your desired tenderness, add in the white rice, the soy sauce, and the sesame oil. Stir to combine and cook until completely warmed through. Step 4: Serve immediately and enjoy. Previous Next

< Back Lemon Ricotta Cookie Yield 45 Cookies Prep Time Overnight Cook Time 15 Minutes Category Desserts Calories 108 Carbs 18.7 Fat 3.2 Fiber 0 Protein 1.9 WW Points 6 ingredients 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, room temperature 2 cups sugar 2 eggs, room temperature 1 15-ounce container part skim ricotta cheese 3 tablespoons lemon juice zest of 1 lemon for the glaze: 1 ½ cups powdered sugar 3 tablespoons lemon juice zest of 1 lemon directions Step 1: In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar. Step 2: Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Step 3: Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Step 4: Tightly cover the dough with plastic wrap and refrigerate overnight. Step 5: Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets. I used this scoop . Step 6: Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough. Step 7: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Step 8: When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Jenn's Note: *Giadzy original recipe here . Previous Next

< 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