< Back Protein Pancakes: Apple and Almond Butter Stuffed Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 20 Minutes Category Breakfast Calories: 588 Carbs: 106.2 Fat: 13.7 Fiber: 10.2 Protein: 32.5 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup zero-sugar vanilla Greek yogurt 1 teaspoon vanilla dash of cinnamon for the filling: 1 honey crisp apple, peeled and sliced 1 tablespoon I can’t believe it’s not butter-light 2 tablespoons sugar substitute dash of cinnamon ⅛ teaspoon nutmeg 1 tablespoon cornstarch 2 tablespoons water 12 grams crunchy almond butter directions Step 1: Place all the pancake ingredients in a blender and blend until smooth. Step 2: For the apples, mix sugar, cinnamon, and nutmeg and set aside. Peel and slice your apples and set aside. Mix your cornstarch and water and set aside. This is your slurry and will help thicken the filling. Step 3: Heat a skillet over medium heat and add in your butter. Once the butter is melted, add in your apple slices and your sugar, cinnamon, and nutmeg mixture. Step 4: Cook the water out of your apples. This should take about 5 to 7 minutes. When they are tender and to your liking, add in your cornstarch and water mixture. Stir until the apples thicken nicely. This will be the stuffing and topping for your pancakes. Step 5: Once your apples are cooked, heat a nonstick skillet over medium-low heat. Once your pan is hot, pour ⅓ of the batter into the pan. Add some apple slices and almond butter and then cover with a little bit more batter. Cook for one to two minutes on the first side, then flip and cook for another one to two minutes. Step 6: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. Top with remaining apple filling. Enjoy! Previous Next

< Back Albondigas (Meatball Soup) Yield: 6 – 8 Servings Prep Time: 15 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 228 Carbs: 26.6 Fat: 4.7 Fiber: 2.4 Protein: 19.9 WW Points: 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. Previous Next

< Back Pulled Chicken Tostadas Yield: 4 Servings Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 191 Carbs: 27 Fat: 1.7 Fiber: 3.3 Protein: 17.2 WW Points: 2 ingredients for the chicken: 2 tablespoons lakanto golden sugar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 2 teaspoons kosher salt 15 – 20 cracks of black pepper 1 teaspoon cayenne pepper 2 pounds boneless skinless breasts or tenderloins 3 medium brown onions, sliced Prepare these when you are ready to cook. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced a pinch of salt a few cracks of pepper directions to marinate the chicken: Step 1: Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well. Step 2: Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly. Step 3: Refrigerate for at least 30 minutes and up to 48 hours. I let mine refrigerate for 48 hours and it was so flavorful. to cook the chicken: Step 1: In a medium size pot over low heat, add the onions and place all the chicken on top of the onions. Step 2: Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: I made tostadas with the pulled chicken. My tostadas are topped with: 0 Points: Pinto Beans 0 Points: Lettuce 0 Points: Tomato 0 Points: Cilantro 1 Points: Ranch Can be made to be 0. 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 Sugar Cookie Sticks Yield: 36 Cookies Prep Time: 30 Minutes (Plus Chill Time) Cook Time: 9 – 10 Minutes Category Desserts Calories: 66 Carbs: 7.8 Fat: 3.5 Fiber: 0.2 Protein: 0.9 WW Points: 3 ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg + 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 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: Mix in the egg, egg yolk, vanilla, baking powder, orange zest, and salt. Beat for 1 minute, scraping down the bowl as needed. Step 3: Turn the mixer to low and add the bread flour. Mix until just combined. Cover and refrigerate for 30 minutes. Step 4: Roll the dough into a ¼-inch thick rectangle, about 10 x 8 inches. Using a ruler, mark every 1/2 inch across the long side on both edges. Cut straight across from mark to mark to form long sticks, then cut each stick in half to create 4-inch cookie sticks. Step 5: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Arrange cookie sticks 1 inch apart and bake for 9–10 minutes, or until set but not browned. Step 6: Transfer to a wire rack to cool completely. Dip one end of each cookie stick into melted coating chocolate and finish with festive Christmas sprinkles. Previous Next

< Back Grinder Sandwich Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Lunch + Dinner Calories: 513 Carbs: 46.2 Fat: 25.4 Fiber: 1.5 Protein: 41.1 WW Points: 15 ingredients for the sandwich: 4 slices hormel oven roasted deli turkey 4 slices hormel smoked deli ham 12 slices gallo light Italian dry salami 20 slices hormel turkey pepperoni 3 slices sargento ultra-thin provolone 2 Mexican bolillo rolls, sliced in half lengthwise O r any other bread you like ! chopped ingredients: 1 tablespoon light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon Italian seasoning (or more if you like) ½ teaspoon crushed red pepper 10 – 15 cracks of black pepper salt to taste a small wedge of iceberg lettuce 6 slices of Roma tomatoes directions for the sandwich: Step 1: Slice the bolillos in half lengthwise. Step 2: On the top halves, place 2 slices of turkey then 10 slices of pepperoni, then 1.5 slices of cheese. Step 3: On the bottom halves, place 2 slices of ham, then 6 slices of salami. Step 4: Place in toaster oven or air fryer, until cheese is melted and bread is slightly toasty. for the chopped: Step 1: Place mayo, vinegar, Italian seasoning, crushed red pepper, salt and pepper in a small bowl, and mix well set aside. Step 2: Lay the lettuce and tomatoes on a cutting board and rough chop until your desired consistency. Step 3: Next, add to the mayo/vinegar mixture and toss to coat. When sandwiches are toasty and cheese is melted, add half of the chopped portion to each sandwich. Step 4: Close each sandwich, cut in half, serve and enjoy! Previous Next

< Back Teriyaki Chicken Tacos Yield: 4 Servings Prep Time: 1 Hour 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 305 Carbs: 31.4 Fat: 7.7 Fiber: 3.4 Protein: 25.2 WW Points: 8 ingredients 8 chicken breast tenderloins (about 1 pound) ½ – ¾ cup teriyaki sauce 3 cups coleslaw mix 4 green onions, sliced 4 tablespoons marie's coleslaw dressing 8 extra thin corn tortillas toppings: cilantro leaves, whole or chopped chopped peanuts lime wedge spicy mayo 2 tablespoons mayo 1 tablespoon sriracha directions Step 1: Marinate the chicken tenderloins in the teriyaki sauce for at least an hour. While the chicken is marinating, prepare your slaw mixture by placing the coleslaw, green onion, and coleslaw dressing in a medium-sized bowl. Mix well and set aside. You can add as little or as much dressing as you like. Be sure to adjust points/calories as needed Step 2: Grill chicken until the internal temperature reaches 165°F. Once the chicken is fully cooked, cut into bite-size pieces. Step 3: And now to assemble your tacos: Warm your tortilla, add chicken, and top with some slaw mixture. Step 4: Top with cilantro leaves, chopped peanuts, and a little spicy mayo. Serve with a squeeze of lime and enjoy! Jenn's Note: Peanuts and spicy mayo are not counted in points and calories. 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

< 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 Big Cheez-It Crunchwrap Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 567 Carbs: 72 Fat: 14.4 Fiber: 9.9 Protein: 30.6 WW Points: 10 ingredients 1 big cheez-it 3 oz cooked + taco seasoned 98% ground chicken 2 tablespoons salsa con queso ½ cup shredded lettuce ¼ cup diced tomatoes 2 tablespoons diced onion 1 cut da carb wrap directions Step 1: Make your big Cheez-Its and cook your ground chicken before starting. Step 2: To make your crunch wrap, on the center of your wrap, add the queso and top it with your ground chicken. Step 3: Add your big cheese it and top it with lettuce, tomato, and onion. Do the crunch wrap fold and bake on a griddle with the seam down first for about one to two minutes until it is golden brown. Step 4: Then flip and cook for an additional one to two minutes until golden brown. Serve immediately and enjoy. Previous Next