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< Back Ube Cookie Yield 28 Cookies Prep Time 1 – 24 Hours Cook Time 9 – 10 Minutes Category Desserts Calories 170 Carbs 25.6 Fat 6.9 Fiber 0.9 Protein 1.7 WW Points 8 ingredients 1 cup butter, room temperature 1 ¼ cup granulated sugar ½ cup unsweetened almond milk 2 eggs ½ teaspoon vanilla extract 1 cup powdered ube I used this brand . 1 tablespoon ube extract I used this brand . 2 cups flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon kosher salt 6 tablespoons granulated sugar, for rolling or 6 tablespoons powdered sugar, for rolling directions Step 1: Sift together the flour, baking powder, baking soda, cream of tartar & salt and set aside. With a hand mixer or in the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add in milk, eggs, vanilla, ube powder & extract and mix until well combined. Step 2: Add in the dry ingredients and mix until smooth. Cover bowl with plastic wrap and refrigerate for 1 hour or overnight. I refrigerated my dough for 24 hours. Step 3: Remove the dough from the refrigerator and heat the oven to 350°F. Step 4: Line your baking sheet with a silicon baking mat or parchment paper. Add the 6 tablespoons of sugar into a small bowl and set aside. Scoop the dough using this scoop or about a tablespoons worth of dough and transfer to the sugar bowl and toss until coated. Step 5: Place cookies on baking sheet about 2 inches apart. Bake for 9 - 10 minutes, or until cracks begin to form on the cookies. You may need to bake these cookies in batches. Be sure to chill the extra dough in the refrigerator between baking. Step 6: Remove the baking sheet from the oven and immediately bang it onto the counter 3 - 5 times. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Jenn's Note: This recipe was modified by me from here . You will need 2 bags of ube powder to make this recipe. Previous Next

< Back Apple Fritter Baked Oatmeal Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 30 – 40 Minutes Category Breakfast Calories 227.6 Carbs 21.5 Fat 12 Fiber 4.9 Protein 8.4 WW Points 3 ingredients 1 cosmic apple, diced small 1 small ripe banana 1 egg ¼ cup sugar-free maple-flavored syrup 2 tablespoons I can’t believe it’s not butter light, melted and cooled 1 teaspoon vanilla extract 1 cup vanilla unsweetened almond milk ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg 1½ cups old-fashioned rolled oats (or oats of choice) 2 scoops of your favorite protein powder for the topping: ¼ cup pecans, chopped and toasted ¼ cup walnuts, chopped and toasted ¼ cup old-fashioned rolled oats (or oats of choice) 1 tablespoon bread purpose flour ½ teaspoon cinnamon ⅓ cup sugar-free sweetener 4 tablespoons i can’t believe it’s not butter light, melted directions Step 1: Prep Preheat oven to 350ºF. Spray a 7 x 10" baking dish with pan spray. Step 2: Cook the Apples Add diced apple to a small pan with a pinch of cinnamon and salt. Cook over medium heat for 5 - 7 minutes, until slightly softened. Remove from heat and let cool. Step 3: Mix wet Ingredients In a medium bowl, mash the banana until smooth. Add egg, maple syrup, melted butter, vanilla extract, and almond milk. Mix until well combined. Step 4: Add Dry Ingredients Stir in cinnamon, nutmeg, oats, and protein powder until fully incorporated. Step 5: Combine & Assemble Fold in the cooled apples. Pour mixture into the prepared baking dish and spread evenly. Step 6: Make the Crumble Using a food processor, chop or pulse together pecans, walnuts, and oats until a medium crumb forms. Transfer to a bowl and add flour, cinnamon, and sugar-free sweetener. Stir in melted butter until crumbly and combined. Step 7: Top Evenly distribute the crumble mixture over the oatmeal. Step 8: Bake Bake for 30 - 35 minutes, or until the oatmeal is set and the top is golden brown. Step 9: Cool & Serve Let cool for 10 minutes, then slice and serve. Enjoy! Previous Next

< Back Parfait: Tiramisu Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 278 Carbs 36.2 Fat 5.6 Fiber 0.3 Protein 20.7 WW Points 9 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container light and fit Greek vanilla yogurt 6 grams sugar-free Cool Whip 1 tablespoon sugar-free cheesecake-flavored jello mix brewed coffee 3 ladyfingers, cut in half cocoa powder for dusting directions Step 1: Prepare the Cream & coffee In a small bowl, gently fold together the Greek yogurt, Cool Whip, & sugar-free cheesecake jello pudding mix until smooth. Add coffee in a separate bowl. Step 2: Assemble the Parfait Spoon a small amount of the yogurt whipped cream mixture into the bottom of your jar. Dip 3 ladyfinger halves in the coffee, then layer them over the yogurt. Add more yogurt mixture. Repeat layers, finishing with the yogurt mixture on top. Add a dusting of cocoa powder. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! 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 Sausage Hash Yield 1 Serving Prep Time 5 – 7 Minutes Cook Time 15 Minutes Category Breakfast Calories 368.7 Carbs 32.4 Fat 11.1 Fiber 8.1 Protein 34.8 WW Points 3 ingredients 150 grams little potatoes ½ cup tri colored mini peppers, sliced 1/8 cup red onion, sliced 1 chicken andouille sausage (or sausage of choice) for the spinach egg whites: ½ cup liquid egg whites ½ cup frozen chopped spinach, thawed and squeezed dry optional add-ons (recommended): pinch of salt pinch of black pepper garlic powder smoked paprika (great with sausage) hot sauce or salsa for serving directions Step 1: Cook the Potatoes Heat a nonstick skillet over medium heat and lightly coat with cooking spray. Add diced potatoes, season with salt, pepper, and a pinch of garlic powder. Cook for 10–12 minutes, stirring occasionally, until golden brown and fork tender. Step 2: Add Sausage & Veggies Add sliced sausage, peppers, onion, and jalapeño to the skillet. Cook for 5–6 minutes, stirring occasionally, until the sausage is browned and vegetables are softened. Step 3: Cook the Spinach Egg Whites (Separate Pan) In a separate nonstick skillet over medium heat, add the spinach and cook for 1–2 minutes until warmed through. Pour in the egg whites and gently stir until fully cooked and set. Step 4: Assemble the Hash Transfer the potato and sausage hash to a plate or bowl. Top with the spinach egg white mixture. Step 5: Finish & Serve Add hot sauce or salsa if desired. Serve warm and enjoy! 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 Mac and Cheese Bites Yield 9 Servings Prep Time 8 Hours and 10 Minutes Cook Time 15 Minutes Category Appetizers Calories 121 Carbs 14.4 Fat 6.3 Fiber 4.3 Protein 6.6 WW Points 4 ingredients 4 ounces Banza elbow pasta 1 tablespoon unsalted butter 1 ½ tablespoons flour 1 cup unsweetened almond milk 3.5 ounces caramelized onion and cheddar cheese, grated 1 teaspoon mustard 1–2 eggs, whisked (for dipping) ½ cup panko breadcrumbs, seasoned with salt and pepper directions Step 1: In a large pot of boiling salted water, cook pasta until al dente/according to package instructions, then drain. Step 2: In a pot melt 1 tablespoon of butter over medium heat. Whisk in flour and cook, whisking frequently, until the mixture is golden and has a nutty aroma - about 4 minutes. Step 3: While still whisking, slowly add milk and continue to whisk to prevent clumps from forming. You’ll want to do this until it’s boiling, about 7 minutes. Step 4: Once boiling, lower the heat and gently simmer whisking occasionally, until the sauce has thickened, about 10 minutes. Step 5: Off the heat, add in the mustard and the cheese and stir until melted and the sauce is smooth. Step 6: Season with salt, add pasta to the sauce, and stir to combine. Pour into a baking dish, cover, and refrigerate until firm for at least 8 hours. Step 7: Heat up your air fryer to 400°F. Step 8: Get two small shallow dishes. Whisk eggs in one shallow dish and place the seasoned panko in the second. Step 9: Scoop the pasta with this scoop here (about a tablespoon worth) and dip in the eggs with a fork to allow the excess to drip off into the dish, then roll them in the panko mixture to coat completely. Step 10: Transfer to a baking sheet. When you are done scooping all the pasta, place them in the air fryer, spray with avocado oil spray, and bake at 400° for about 15 minutes until golden brown. Serve immediately and enjoy! Previous Next

< Back Cheesy Beef Tacos Yield 6 Servings Prep Time 1 – 24 Hours Cook Time 6 Hours Category Lunch + Dinner Calories 390 Carbs 30.2 Fat 14 Fiber 3.5 Protein 31.8 WW Points 10 ingredients 1 ½ pound beef chuck roast 3 medium yellow onions, sliced 12 extra thin corn tortillas 1 ½ cups shredded lite mozzarella cheese seasonings for roast: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon mustard 1 teaspoon kosher salt ½ teaspoon cracked black pepper directions Step 1: Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag. Step 2: Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours. Step 3: In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions. Step 4: Cook on high for 6 hours flipping once at the halfway point. Step 5: Once the roast is done cooking, remove it from the crockpot and shred it – set aside. Step 6: Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping. Here is how I put together my Cheesy Beef Tacos: 1 extra thin corn tortilla 2 tablespoons lite mozzarella cheese 1 - 2 tablespoons of the cooked onions 1 ½ oz of the shredded beef. Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy! Jenn's Note: The serving size is 2 tacos. Previous Next

< Back Shrimp Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 10 Minutes Category Lunch + Dinner Calories 400 Carbs 28.7 Fat 12.1 Fiber 5.6 Protein 37.1 WW Points 2 ingredients for the shrimp: 64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed About 8 – 10 shrimp per taco. kosher salt cracked black pepper onion powder garlic powder 8 - 6" corn tortillas for the toppings (optional): spicy crema: your favorite salsa or hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions pickled cabbage cilantro avocado lime directions Step 1: Since the shrimp are already cooked, you will just need to warm them through. Step 2: Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas. to build the taco: Step 1: Spread some spicy crema on your warm tortilla and place in your taco holder . Step 2: Place 8 – 10 cooked shrimp on top of the crema. Step 3: Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime. Step 4: Serve immediately and enjoy! Jenn's Note: Serving Size: 2 Tacos Points do not include Spicy Crema. 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