Search this site

< 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

< 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 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 Parfait: Pumpkin Yield 1 Serving Prep Time 5 Minutes Cook Time N/A Category Breakfast Calories 159 Carbs 21 Fat 3 Fiber 2 Protein 12 WW Points 5 ingredients 1 chobani zero sugar pumpkin spice flavored yogurt dash of cinnamon ⅓ of a piece pumpkin bread (by PFJ), broken into chunks 2 pumpkin snaps, broken into pieces *chopped and toasted pecans *Points do not include pecans directions Step 1: In a small bowl, mix the yogurt and cinnamon until well combined. Step 2: In a jar, layer some of the yogurt mixture, ½ of the pumpkin bread chunks, ½ of the pumpkin snap pieces and repeat until the jar is full. The jar I used is 7.9 ounce. Step 3: Chill and enjoy! Previous Next