< Back Tri Tip Sandwich with Fontina Yield 1 Serving Prep Time 5 Minutes Cook Time N/A Category Lunch + Dinner Calories 274 Carbs 33.4 Fat 10.7 Fiber 1.4 Protein 21.7 WW Points 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Bacon Onion Jam Patty Melt Yield 2 Servings Prep Time 5 Minutes Cook Time 20 Minutes Category Lunch + Dinner Calories 377 Carbs 31.6 Fat 12.2 Fiber 3.2 Protein 29.2 WW Points 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam, beef patty, and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Chicken Tinga Yield 6 Servings Prep Time 10 – 15 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 86 Carbs 5.4 Fat 3.7 Fiber 1.4 Protein 6.7 WW Points 1 ingredients 1 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, chopped 2 – 3 chipotles en adobo 1 teaspoon dried oregano ½ teaspoon cumin 2 bay leaves ¾ cup fire roasted tomatoes ¼ cup broth ½ teaspoon kosher salt 3 cup shredded rotisserie chicken directions Step 1: Heat a large pan over medium. Once the pan is hot, add the oil and onion. Step 2: Sauté for a few minutes stirring occasionally. Add in the garlic and cook for another minute. Step 3: Next, add in the chipotles, oregano, cumin, and bay leaves and cook for another minute. Step 4: Add in the fire roasted tomatoes, broth, and salt. Bring to a simmer and cook for 10 minutes. Step 5: Next, remove bay leaves and transfer mixture into a blender. Blend until smooth then return to the pan, add in shredded chicken, mix well, and cook on low until chicken is heated through. Jenn's Notes: I made tostadas with the Tinga and used the following toppings: 1 Point: Baked Tostada 1 Point: Tinga Topped with: 2 Points: Crema or Light Sour Cream (1 point) 1 Point: Avocado Pickled Onions Cilantro My tostada came out to 5 points. Previous Next

< Back Lucky Charms Treats Yield 25 Small Squares Prep Time 5 Minutes Cook Time 10 Minutes Category Desserts Calories 82 Carbs 16.8 Fat 1 Fiber 0.6 Protein 0.6 WW Points 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. Previous Next

< Back Protein Pancakes: Cinnamon Roll Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 464 Carbs 47 Fat 16.5 Fiber 6.2 Protein 29.9 WW Points 6 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites 1⁄2 cup nonfat vanilla Greek yogurt ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla extract dash of sugar-free sweetener (if desired) dash of ground cinnamon for the cinnamon swirl: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar-free sweetener ½ teaspoon ground cinnamon for the cream cheese icing: ¼ cup nonfat Greek yogurt 1 - 2 teaspoons sugar-free cheesecake pudding mix splash of unsweetened almond milk (to thin) directions *for the cinnamon swirl topping: Step 1: Mix the Swirl In a small bowl, combine all swirl ingredients and mash with a fork until smooth and well incorporated. Step 2: Prep for Drizzling Transfer the mixture to a piping bag or zip-top bag for easy swirling. *for the pancakes Step 3: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding the swirl and icing) to a blender and blend until smooth. Step 4: Pour & Swirl Pour ⅓ of the batter into the skillet. Pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward. Step 5: Cook to Perfection Cook for 1–2 minutes, then cover and cook for another 1–2 minutes, until the batter is set and no longer wet on top. Step 6: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. *for the cream cheese icing: Step 7: Whisk the Icing In a small bowl, whisk together all icing ingredients until smooth and creamy. Step 8: Drizzle & Serve Transfer to a piping bag or zip-top bag and drizzle over warm pancakes. Serve immediately and enjoy! Previous Next

< Back Pop Tarts Yield 10 Servings Prep Time 1 Hour 15 Minutes (Chill Time) Cook Time 15 – 20 Minutes Category Breakfast Calories 268 Carbs 26.4 Fat 18.4 Fiber 3 Protein 2.6 WW Points 14 ingredients 2 cups flour 1 tablespoon sugar ½ -1 teaspoon kosher salt 2 sticks unsalted butter, grated ½ cup ice cold water for the filling: strawberry jam (or flavor of choice) 2 tablespoons water (for sealing the pop-tarts) for the icing: 1 cup powdered sugar, sifted 1 ½ tablespoons unsweetened vanilla almond milk a few drops of pink food coloring directions Step 1: To make the pop tart dough, combine the flour, sugar, and salt in a large bowl. Step 2: Cut in the grated butter with your hands or with a fork, until a crumblike texture is formed with small pieces of butter throughout. Step 3: Make a well in the center of the mixture and pour in the water. Step 4: Fold the dough together a few times with a spatula until just mixed but still crumbly. Do not overmix! Step 5: Divide the dough in half, flatten each ½ into a thick disk, cover in plastic wrap, and chill for about an hour. When you are ready to roll out the dough, heat the oven to 425° Step 6: Flour the work surface. Roll out one half of the dough to ⅛ ” thick and into a rectangle, stopping every couple of rolls to make sure the dough isn’t sticking. Gently lift the dough and lightly flour underneath as you go. Do the same with the other half of the dough. Step 7: Once you are at the desired thickness, start cutting. Do the same with the other half. I used a square cookie cutter to make my pop-tarts and was able to get about 10 pop-tarts total. Step 8: On 5 of your squares, cut out a heart with a 1” heart-shaped cookie cutter. Step 9: Spoon a tablespoon of your filling of choice in the center of 5 squares. Take a bit of water on your finger and dab the edges of each square. Step 10: Top with another square with the heart cut out, and gently press the edges together to seal them. You can also use a fork to seal the edges all around. My cutter was scalloped so I just lightly pressed them together. Step 11: Place the tarts on a baking sheet and freeze for at least 15 minutes. Bake for 15-20 minutes until golden brown. Step 12: For the icing, whisk together in a small bowl until smooth. Step 13: Once the pop-tarts are cool, frost them with the icing and add any decorative sprinkles. Previous Next

< Back Ganache Filled Shortbread Yield 28 Cookies Prep Time 15 Minutes Cook Time 12 – 14 Minutes Category Desserts Calories 74 Carbs 7.4 Fat 4.8 Fiber 0.2 Protein 0.9 WW Points 3 ingredients ⅓ cup pecans, toasted and finely ground ⅓ cup walnuts, toasted and finely ground 1 stick + 1 tablespoon butter, room temperature 6 tablespoons brown sugar ½ teaspoon vanilla extract or paste 1 ¾ cup flour ¼ teaspoon kosher salt directions Step 1: Preheat the oven to 350ºF and line two baking sheets with a silicone mat or parchment paper. Step 2: In a large bowl, using a wooden spoon, (or in a stand mixer with a paddle attachment) mix together the softened butter, brown sugar and vanilla until combined. Don’t cream the butter – just stir it all together until you get a homogeneous mixture. Step 3: Sift together the flour, ground toasted pecans, walnuts, and salt, and add them to the butter-sugar mixture. Mix well until the dough starts coming together, then knead it by hand until smooth. Step 4: Roll out the cookie dough between two sheets of parchment paper to a thickness of about ¼”. Rolling out the cookie dough between two sheets of parchment paper prevents it from cracking during rolling. It also eliminates the need for dusting your work surface with extra flour, as you don't want to incorporate more flour into the cookie dough. Step 5: Once you’ve rolled out the dough, cut out the cookies using a 2 inch round cookie cutter. Re-roll the scraps until you use up all the dough – you should get a total of 56-ish individual cookies (that will give 28 sandwich cookies). Step 6: Transfer the cookies onto the lined baking sheet, spacing them out slightly. Bake for 12-14 minutes until light golden brown. Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely. for the filling: Step 1: Add about 1 - 2 teaspoons worth of ganache to half of the flat sides of the baked cookies. Step 2: Sandwich with the other cookies so the flat sides are facing each other. Enjoy! Jenn's Note: Inspired by this recipe here . Previous Next

< Back Chai Sugar Cookies Yield 21 Cookies Prep Time 1 Hour 10 Minutes Cook Time 9 Minutes Category Desserts Calories 147 Carbs 25.3 Fat 4.6 Fiber 0 Protein 1.5 WW Points 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar Add 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 (bigelow brand) for the icing: 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons egg nog Or your milk of choice! directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Step 2: Add in egg nog and mix well until a thick icing forms. Set aside. for the cookies: Step 1: Sift together flour, baking soda & salt. Add in leaves from chai bag to flour, mix and set aside. Step 2: Beat the butter and applesauce. Step 3: Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Step 5: Cover bowl with plastic wrap and chill dough for 1 hour. Step 6: Heat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto baking sheet. I used a rounded size of this scoop . Step 7: 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

< 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 Bacon and Avocado Chicken Sliders Yield 8 Servings Prep Time 10 – 15 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 229 Carbs 19.8 Fat 9.6 Fiber 3 Protein 14.6 WW Points 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 224 grams avocado (28 grams per slider) 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. While the patties are cooking, start toasting your buns. Step 4: Once toasted add lettuce, onion and tomato to the bottom bun. Step 5: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the patty, add avocado to the top bun. Step 6: Top slider and enjoy! Previous Next