< Back Mom's Tater Tot Casserole Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 280.3 Carbs: 17.2 Fat: 14.7 Fiber: 1.8 Protein: 19.8 WW Points: 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

< Back Christmas-fetti Cookies Yield: 40 Cookies (#60 Scoop) Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 9 Minutes Category Desserts Calories: 116 Carbs: 15.9 Fat: 5.3 Fiber: 0.2 Protein: 1.3 WW Points: 5 ingredients ½ cup butter ¼ cup vegetable shortening ¾ cup plus 2 tablespoons packed brown sugar 6 tablespoons sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well) ½ teaspoon vanilla extract 1 large egg plus 1 egg white ½ cup white chocolate chips ½ cup mini Christmas M&M’s ½ cup red, green, and white sprinkles directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl. Step 4: Add the egg, egg white, and vanilla extract. Mix until fully combined. Step 5: With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix. Step 6: Stir in the white chocolate chips, mini M&M’s, and sprinkles. Step 7: Chill the cookie dough for 15 minutes. Step 8: Using a #60 scoop , portion the dough onto the prepared baking sheets. Step 9: Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges. Step 10: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Notes: If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand. Previous Next

< 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 Black Bean Tostadas Yield: 2 Servings Prep Time: 15 Minutes Cook Time: 5 – 10 Minutes Category Breakfast Calories: 310 Carbs: 37.8 Fat: 7.6 Fiber: 10 Protein: 19.3 WW Points: 2 ingredients 1 can black beans – drained, rinsed, mashed, and heated Season with onion and garlic powders. 2 corn tortillas, air fried or baked until crunchy 2 tablespoons feta cheese 2 eggs, cooked sunny side up jalapeño slices pico de gallo (see below) for the pico de gallo: 3 roma tomatoes, diced ½ medium red onion, diced 2 jalapeños, finely diced, seeds removed 1 bunch cilantro, chopped juice of 2 – 3 limes kosher salt, cracked black pepper, and lime juice to taste directions Step 1: Mix all the pico de gallo ingredients together and set aside. Step 2: While the corn tortillas are baking, mash the beans and mix in seasonings. Step 3: To Assemble: Spread the black beans on the tostada, top with fried egg, pico de gallo, feta cheese, jalapeño slices and a crack of black pepper. Step 4: Serve immediately and enjoy! Jenn's Note: Pico de gallo not included in calories. Previous Next

< Back Mad Hippie Sandwich Yield: 1 – 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 542.9 Carbs: 63 Fat: 20.5 Fiber: 15.9 Protein: 26.6 WW Points: 13 ingredients for the sandwich: 2 slices whole-grain bread 40 g carrot ribbons, peeled 40 g cucumber ribbons, peeled 50 g avocado, sliced 20 g plain hummus 20 g beet hummus 1 slice light cheddar cheese 28 g alfalfa sprouts for the dressing: 20 g nonfat Greek yogurt ½ teaspoon ranch seasoning Water, as needed to thin directions Step 1: Make the Dressing In a small bowl, whisk together the Greek yogurt and ranch seasoning. Add a splash of water to thin to your desired consistency. Toss the alfalfa sprouts in the dressing until evenly coated. Set aside. Step 2: Assemble the Sandwich Lightly toast the whole-grain bread. Spread plain hummus on one slice and beet hummus on the other. On the plain hummus side, layer the carrot ribbons and sliced avocado. On the beet hummus side, add the cheddar cheese, followed by cucumber ribbons and the dressed alfalfa sprouts. Close the sandwich, slice if desired, and enjoy immediately. Previous Next

< Back Roasted Veggie Lasagna Yield: N/A Prep Time: 10 – 15 Minutes Cook Time: 1 Hour 10 Minutes Category Lunch + Dinner Calories: 429 Carbs: 37.1 Fat: 18.8 Fiber: 5.3 Protein: 27.8 WW Points: 13 ingredients 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. 3 cups shredded lite mozzarella cheese, divided ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg 16 ounce container part skim ricotta cheese 1 egg 2 tablespoons finely chopped sage, divided 1 medium zucchini, sliced into ¼” slices About 2 cups. 1 medium yellow squash, sliced into ¼” slices About 2 cups. 1 medium skinny sweet potato, sliced into ¼” slices About 2 cups. ½ teaspoon onion powder ½ teaspoon garlic powder 12 lasagna noodles I used chickpea. salt and pepper to taste directions Step 1: Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans) Step 2: Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes. Step 3: While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly. Step 4: In a large skillet melt the butter over medium heat. Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3 - 4 minutes. Step 5: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 6: Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside. Step 7: For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble. Step 8: Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles. Step 9: Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times. Step 10: Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage. Step 11: Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown. Previous Next

< Back Broccoli Salad Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 1 Minute Category Lunch + Dinner Calories: 358 Carbs: 32.6 Fat: 19.2 Fiber: 8.2 Protein: 17.8 WW Points: 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. Previous Next

< Back Chilaquiles with Eggs Yield: 1 Serving Prep Time: 15 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 469.4 Carbs: 50.9 Fat: 19.8 Fiber: 5.7 Protein: 21.9 WW Points: 14 ingredients 6 corn tortillas – cut into 1” squares or triangles ¼ onion, diced small El Pato sauce 2 tablespoons Parmesan cheese 2 eggs, cooked any way 30 g avocado, sliced 30 g sour cream directions Step 1: Preheat the air fryer to 375°F. Lightly spray the tortilla pieces with avocado oil and air fry for 5–10 minutes, tossing every few minutes to ensure they crisp evenly. Depending on the size of your air fryer, you may need to work in batches. Step 2: In a medium skillet, combine the El Pato sauce and onions. Cook over medium heat until the mixture is bubbly. Add the toasted tortilla chips and gently toss until they’re fully coated in the sauce. Transfer to a serving dish. Step 3: Prepare your eggs as desired, then place them on top of the chilaquiles. Finish with parmesan cheese, sliced avocado, and a drizzle of sour cream. Alternative Method: Instead of using an air fryer, you can fry the tortilla pieces in a skillet with oil until golden brown. Work in small batches to prevent sticking, and transfer the chips to paper towels to drain any excess oil before using. Previous Next

< Back Parfait: Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 Hours (Chill Time) Category Breakfast Calories: 193 Carbs: 33 Fat: 1.2 Fiber: 0.3 Protein: 14.4 WW Points: 6 ingredients 1 container light and fit greek vanilla yogurt 1 tablespoon sugar-free cheesecake-flavored jello mix brewed coffee 3 ladyfingers, cut in half cocoa powder for dusting directions Step 1: Add the cheesecake Jell-O mix powder into the yogurt – mix well. Step 2: Grab a container or jar with a lid. Place ⅓ of the cheesecake yogurt mixture into the bottom of the jar or container. Step 3: Next, take 3 ladyfinger halves and dip them in the brewed coffee. Place them on top of the cheesecake mixture. Step 4: Repeat this once more, ending with the last ⅓ of the cheesecake mixture. Smooth out the top and top with a light dusting of cocoa powder. Step 5: Top the container and chill for at least 2 hours. Enjoy! Previous Next