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< 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

< Back Fire-Roasted Salsa Yield 10 Servings Prep Time N/A Cook Time N/A Category Condiments Calories N/A Carbs N/A Fat N/A Fiber N/A Protein N/A WW Points 0 ingredients 5 small or 3 – 4 large Roma tomatoes 4 yellow chili peppers 1 jalapeño pepper 1 serrano chili ½ bunch of cilantro 1 – 2 garlic cloves good pinch of kosher salt* juice of a lime directions Step 1: Roast tomatoes and peppers over an open flame on the stove top. You can also do this on a barbeque grill – roast until blackened thoroughly and tomatoes are tender. Step 2: Next, place peppers and tomatoes in a blender and add in cilantro, garlic, and lime juice. Pulse a few times until desired consistency. Step 3: *Taste for seasoning, add in as much salt as you desire. Previous Next

< Back Parfait: Strawberry Shortcake Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 292 Carbs 48.7 Fat 2 Fiber 3.6 Protein 16 WW Points 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 5 tablespoons fat-free cool whip ¼ cup unsweetened almond milk, or milk of choice ½ teaspoon sugar-free sweetener ¾ cup strawberries, quartered 3 lady fingers, cut in half directions Step 1: Prepare the Cream & Milk Mixture In a small bowl, gently fold together the Greek yogurt and whipped topping until smooth and creamy. In a separate bowl, whisk together the almond milk and sugar-free sweetener until fully combined. Step 2: Start the Base Layer Spoon about one-fifth of the cream mixture into the bottom of your jar to create the base layer. Step 3: Add the Ladyfingers Dip 3 ladyfinger halves briefly into the sweetened milk, then place them over the cream layer. Step 4: Layer the Parfait Add another layer of the cream mixture, followed by a layer of strawberries. Repeat the layering process—ladyfingers, cream, and strawberries—until all ingredients are used, finishing with the cream mixture on top Step 5: Chill Cover with a lid and refrigerate for at least 2 hours, or overnight, to allow the flavors to meld and the ladyfingers to soften. Serve chilled. Previous Next

< Back Cinnamon Rolls Yield 16 Rolls Prep Time 2 Hours 10 Minutes Cook Time 25 – 30 Minutes Category Desserts Calories 379 Carbs 54.3 Fat 15.7 Fiber 1.6 Protein 5.4 WW Points 13 ingredients for the dough: 1 cup almond milk, warmed to 85 – 90°F ½ cup sugar ¾ oz active yeast 1 teaspoon pink food coloring 2 eggs, room temperature, whisked together in a small bowl 6 tablespoons unsalted butter, room temperature 1 teaspoon kosher salt 4 cups flour for the filling: 1 cup brown sugar 2 tablespoons cinnamon 6 tablespoons unsalted butter, melted for the icing: 1 stick unsalted butter, room temperature 2 ounce cream cheese, room temperature 1 ½ cups powdered sugar, sifted 1 teaspoon vanilla extract pinch kosher salt unflavored dental floss directions Step 1: In a bowl, combine almond milk and sugar – whisk together. Add in the yeast mix again and set aside. Once the milk, sugar and yeast mixture starts to bubble, add in the whisked eggs and food coloring and mix again. Step 2: Next, add in 1 of the cups of flour and mix with a whisk. Add more and when you start to get a pancake-like consistency of the dough, add in the butter and salt and whisk again. Step 3: At this point, switch to a rubber spatula and gradually add in the rest of the flour, mixing to combine until the dough becomes a cohesive mass with very little stickiness. Step 4: Turn the dough out onto a floured surface and knead. Scraping the table periodically during the kneading will help against “hard” dough, caused by the incorporation of extra bits of excessively floury dough, such as those left on the table during kneading. Step 5: Knead the dough for about 8 - 10 minutes. Look for dough with a smooth surface. It should not be too sticky or too dry. When you think you have reached this stage, do a “windowpane” test. To do a windowpane test, break off a small piece of dough, and stretch it between your fingers in a square. Look for a thin membrane, similar to the glass of a window. If the dough stands up to this test, and doesn’t tear easily, it has been kneaded sufficiently. Step 6: Place dough in a well-sprayed bowl, cover with plastic wrap, and let sit on the counter until it has almost doubled in size – about an hour or 2 depending on how warm your house is. Step 7: When the dough has doubled in size, roll out the dough to about 3/8” (which is right between ¼ and ½ ) rectangle shape about 12” by 24”. Step 8: Brush butter on top of the dough leaving a ½” border at the top. Sprinkle cinnamon sugar mixture on top of the butter. Starting at the bottom left corner closest to you, start to roll up the dough tightly from left to right. When you reach the end without butter, pinch the dough along the seem to seal it. You will have a 24” log. Make small cuts across the log length at 1 ½” spaces. These will be the size of your cinnamon rolls. Step 9: Using the floss, slide it under the roll and cross both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12-16 pieces. Step 10: Place cut cinnamon rolls in a buttered 9 x 12" baking pan spacing out evenly. Let sit at room temperature for 15 minutes then place in oven and bake for about 20 - 30 minutes until the internal temperature reaches 200°F and they are slightly golden. They will expand while baking and fill the pan. Step 11: When the cinnamon rolls are done, let them cool for about 10 - 15 minutes. While they are still warm, spread the icing all over the tops of the cinnamon rolls. Cut, serve, and enjoy! Jenn's Note: Yeast can be affected by salt and extreme heat. Be sure the temperature of the almond milk is within the range stated above and do not add salt directly to the yeast. Previous Next

< Back Overnight Oats: Apple, Cranberry and Walnut Yield 2 Servings Prep Time 5 Minutes Cook Time 7 Minutes (2 - 4 hours or overnight Chill time) Category Breakfast Calories 355.3 Carbs 60.4 Fat 9.3 Fiber 11 Protein 7.5 WW Points 2 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) a dash of ground cinnamon a splash of vanilla extract 1 large honey crisp apple, diced a pinch of salt zest & juice of an orange 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped and toasted directions Step 1: Prepare the Apple Topping In a small pan over medium heat, cook the diced apple until it begins to soften and release its juices, about 3 - 4 minutes. Step 2: Build the Flavor Add a dash of cinnamon, pinch of salt, walnuts, dried cranberries, and the orange zest and juice. Stir well and cook for about 2 minutes, until the cranberries soften and the mixture becomes fragrant. Remove from heat and allow to cool. Step 3: Make the Oat Base Divide the banana between two jars or containers and mash well. Stir in a dash of cinnamon & vanilla. Step 4: Combine Divide the oats and almond milk evenly between the jars and mix until fully combined. Step 5: Assemble & Chill Top each jar with the cooled apple mixture. Cover and refrigerate at least 2 - 4 hours or overnight. Previous Next

< Back Christmas Light Cookies Yield 10 Cookies (Using 3-Inch Cutter) Prep Time 15 Minutes (Chill Time: 30 Minutes) Cook Time 9 – 10 Minutes Category Desserts Calories 255 Carbs 37.5 Fat 10.2 Fiber 0.6 Protein 3.2 WW Points 11 ingredients Cookies 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg plus 1 large egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups bread flour Zest of 1 orange Icing and Decoration 1 cup powdered sugar 2–3 tablespoons milk Melted chocolate (for the “light string”; Ghirardelli used) Colored M&M’s, cut in half directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy. Step 2: Add the egg, egg yolk, vanilla extract, baking powder, orange zest, and salt. Mix for 1 minute, scraping down the bowl as needed. Step 3: With the mixer on low, add the bread flour and mix until just combined. Step 4: Cover the dough and refrigerate for 30 minutes. Step 5: Roll the dough to ¼-inch thickness and cut out rounds using a 3-inch cookie cutter. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. Step 7: Bake for 9–10 minutes, or until set but not browned. Cool completely. Step 8: Dip the cookies into the simple icing and allow the icing to harden fully. Step 9: Pipe melted chocolate in a wavy line over the iced cookies to create the string of lights. Press halved M&M’s along the chocolate to resemble colorful Christmas lights. Previous Next

< Back Chicken Bacon Club Sandwich Yield 2 Servings Prep Time 5 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 306 Carbs 27.1 Fat 6.3 Fiber 2.6 Protein 31.8 WW Points 6 ingredients 2 slices sourdough bread 4 slices of center-cut bacon, cooked 1 slice lite white cheddar (or cheese of choice) lettuce I used butter lettuce. tomatoes, sliced for the herby spread: ½ cup nonfat Greek yogurt (NFGY) rosemary, parsley + thyme – finely chopped I used what I had on hand. salt and pepper garlic powder onion powder juice of one lime pinch of chicken bouillon directions Step 1: In a small bowl, combine Greek yogurt, chopped herbs, lime juice, garlic powder, onion powder, salt, pepper, and bouillon. Mix until smooth and flavorful. Adjust seasoning to taste. Step 2: Spray chicken with olive oil and season with salt, pepper, and a pinch of the same herb blend. Grill until fully cooked (internal temp 165°F). Let rest, then slice. Step 3: Lightly toast sourdough. Spread the herby yogurt mixture on one side of each slice. Step 4: On one slice: Butter lettuce Tomato slices (add a pinch of salt & pepper) Grilled chicken cheese Crispy bacon Top with the second slice of bread. Step 5: Slice in half and serve with soup, chips, or a fresh salad. 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