Search this site

< Back Stuffed Carrot Cake Cookies Yield 9 Cookies Prep Time 1 Hour Cook Time 10 Minutes Category Desserts Calories 477 Carbs 61.1 Fat 21.9 Fiber 0.4 Protein 6.2 WW Points 19 ingredients for the cookies: 1 cup butter cold 1 ¾ cup brown sugar 2 large eggs 3 1/2 cups flour ¼ cup cornstarch 1 tsp baking soda 1 tsp salt 1 tsp cinnamon 1 cup grated carrots ½ cup walnuts, toasted and chopped for the icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the icing: Step 1: Place butter in stand mixer bowl and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Using a ½ tablespoon sized cookie scoop , scoop the filling onto a piece of parchment paper. Step 3: Scoop out 9 dollops of the filling. Put the filling in the freezer while you make the cookie dough. for the cookies: Step 1: In a stand mixer, combine cold butter and brown sugar. Mix until smooth and slightly fluffy (about 2 minutes). Step 2: Add the eggs and mix on low until the eggs are just mixed in. Step 3: Sift the flour, cornstarch, baking soda, salt, and cinnamon together. Add to the butter mixture. Step 4: Mix on low until there is only a little bit of flour not mixed in. Step 5: Add the carrots and walnuts and mix on low until they are just combined in with the rest of the dough and there are no streaks of flour. Step 6: Put the dough in the fridge for at least 30 minutes to chill. Step 7: When you’re ready to bake, preheat your oven to 400 degrees. I used this size scoop for the cookies (about 1 ½ oz). Put one ball of frozen cream cheese filling in the middle of the dough and enclose the dough around it. Step 8: Bake the dough for 8 - 11 minutes, until the outside is slightly golden brown and barely set. Let the cookies cool on the baking sheet for 30 - 60 minutes. This is important so the dough will set up properly. Jenn's Note: The icing recipe makes 2 cups. You will have extra. You can use this for my pumpkin bread or pumpkin cake cookies 😊 Previous Next

< Back Skinny Pizza Dough Yield 4 Servings Prep Time 12 Hours (Overnight Proof)` Cook Time 12 – 18 Minutes Category Lunch + Dinner Calories 172 Carbs 35.9 Fat 0 Fiber 0 Protein 7 WW Points ingredients 2 cups all-purpose flour, sifted ½ cup nonfat Greek yogurt ½ to 1 teaspoon kosher salt 1 teaspoon yeast ½ to ¾ cup lukewarm water 1 teaspoon Italian seasoning (optional PFJ addition) directions Step 1: Activate the Yeast In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy. Step 2: Mix the Dough In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed. Step 3: Proof the Dough Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight. Step 4: Prep to Bake When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions. Step 5: Bake Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color. Jenn's Notes: This dough 1 point per ounce, and this recipe makes 20 ounces of dough. Points and calories are for 4 ounces of dough Previous Next

< Back Maple Oat Nut Scone with Bacon Yield 16 Scones Prep Time 5 – 10 Minutes Cook Time 18 – 24 Minutes Category Breakfast Calories 289.2 Carbs 30.8 Fat 16.4 Fiber 1.4 Protein 4.6 WW Points 12 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 8 slices uncured bacon, cooked, chopped and divided 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 350ªF. In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 2: 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 and the bacon. * save a little of each for topping Step 3: Whisk together the almond milk, egg, and 1 teaspoon maple extract. Step 4: 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 5: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about 3/4" thick. Step 6: Cut each circle 8 equal wedges. Step 7: 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 8: 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. Top with remaining pecans and bacon pieces. 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 Potato Tacos Yield 6 Servings Prep Time 10 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 214 Carbs 34.3 Fat 5.1 Fiber 3.3 Protein 7.4 WW Points 4 ingredients 16 ounce potatoes, peeled and medium diced About 2 large potatoes. 1 cube chicken boullion 1 tablespoon unsalted butter 1 tablespoon i can’t believe it’s not butter spray pepper, onion and garlic powders to taste 12 extra thin corn tortillas 12 tablespoons, lite shredded cheese directions Step 1: In a medium pot, boil potatoes with chicken boullion cube for about 10 minutes or until fork tender. When tender, drain water and mash potatoes with butter, ICBINB and seasonings. Set aside. Step 2: Heat a skillet over medium heat and you are ready to make the tacos. Place 1 - 2 tortillas on your skillet (depending on how big it is) and place one tablespoon of cheese in the center of each tortilla. Step 3: Once it melts, add a couple of tablespoons of the potato mixture to one side of the tortilla. Fold over the other half. Step 4: Spray skillet with avocado oil spray and brown the tacos on the first side. Step 5: Spray the tacos again and flip to brown the other side. Repeat the process until you are done. T Step 6: Top with lettuce or cabbage and tomatoes. Serve immediately with my avocado or chipotle crema ! 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

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