< 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

< Back Balsamic Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 18 Minutes Category Lunch + Dinner Calories: 152 Carbs: 17 Fat: 2.9 Fiber: 0.4 Protein: 14.7 WW Points: 3 ingredients 8 chicken tenderloins 2 slices provolone cheese (¼ slice per slider) ¾ medium onion, sliced 2 cups spinach ¼ cup balsamic vinegar 8 slider buns ½ teaspoon kosher salt 15 – 20 cracks black pepper ½ teaspoon onion powder ½ teaspoon garlic powder directions Step 1: Season the tenderloins with salt, pepper, onion and garlic powders, and bake them in the oven at 375°F for about 15 - 18 minutes or until the internal temperature reaches 165°F. Step 2: While your chicken bakes, cook your sliced onions in a pan with some olive oil spray over medium - low heat until they start to caramelize, about 7 - 9 minutes. While your onions are caramelizing, get your buns toasting! Step 3: Next, add the spinach to the onions and mix in until it starts to wilt. Add balsamic vinegar and mix until well incorporated. Cook for about a minute. Turn off heat. Step 4: Divide mixture into eight stacks and add a ¼ slice of provolone to each stack. The melted cheese will hold the stacks together. Step 5: When everything is ready, start assembling! Start with the chicken on the bottom half of the bun. I used one tenderloin per slider and cut them in half to fit the bun. Step 6: Top with onions, spinach, and provolone mixture, and top bun. Enjoy! Previous Next

< Back Russian Teacakes Yield: 48 Cookies Prep Time: 40 Minutes Cook Time: 10 – 12 Minutes Category Desserts Calories: 70 Carbs: 5.6 Fat: 5 Fiber: 0.1 Protein: 0.9 WW Points: 3 ingredients 1 cup unsalted butter, room temperature ½ cup powdered sugar, sifted 1 teaspoon vanilla extract 2 ¼ cups flour ¼ teaspoon kosher salt ¾ cup walnuts (or nuts of choice), finely chopped powdered sugar for rolling directions Step 1: Heat oven to 400°F. Sift together flour and salt and set aside. Step 2: Mix butter, sugar, and vanilla thoroughly. Add flour and salt to butter mixture. Stir until just combined. Step 3: Add nuts and mix again. Cover bowl with plastic wrap and chill for 30 minutes. Step 4: Scoop or roll cookies into 1 inch balls. I used this size scoop . Step 5: Place cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10 - 12 minutes. While still warm, roll cookies in powdered sugar. Step 6: Let them cool and roll in powdered sugar again. Jenn's Note: By using the smaller scoop linked above, I got more than 48 cookies. Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories: 435 Carbs: 51.3 Fat: 0.6 Fiber: 14.4 Protein: 17.4 WW Points: 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon Splenda 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar substitute (such as Splenda) 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and Splenda until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! Previous Next

< Back Air Fried Artichoke Hearts Yield: 9 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 Minutes Category Appetizers Calories: 88.6 (with Sauce) Carbs: 8.7 (with Sauce) Fat: 3.8 (with Sauce) Fiber: 3.1 (with Sauce) Protein: 4.9 (with Sauce) WW Points: 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next

< Back Hot Chocolate Marshmallow Mugs Yield: 15 Mini Mugs Prep Time: 10 Minutes Cook Time: 0 Minutes (Plus Chill Time) Category Desserts Calories: 95 Carbs: 15.8 Fat: 3.4 Fiber: 0.4 Protein: 0.6 WW Points: 4 ingredients 15 mini cookies (Partake brand used) 15 jumbo marshmallows 15 mini candy canes* 45 grams chocolate, melted (Ghirardelli brand used) Sprinkles *you will definitely need more than 15, as the candy canes are fragile and break easily. directions Step 1: Trim the curved hook off each mini candy cane. Dip the cut end into the melted chocolate and attach it to the side of a marshmallow to create a mug handle. Let set for a few minutes. Step 2: Dip the bottom of each marshmallow into the melted chocolate and press it onto a mini cookie to form the base of your mug. Step 3: Add a small dab of chocolate on top of the marshmallow, then finish with sprinkles and mini marshmallows. Step 4: Chill in the refrigerator for 10 minutes to fully set. 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

< Back Checkerboard Cookies Yield: 24 Cookies Prep Time: 1 Hour Cook Time: 8 – 10 Minutes Category Desserts Calories: 216 Carbs: 35.9 Fat: 8.1 Fiber: 0.2 Protein: 2.1 WW Points: 8 ingredients 1 cup butter, room temperature 1 cup sugar 1 egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups all purpose flour ⅓ cup unsweetened cocoa powder zest of 1 orange directions Step 1: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes. Step 2: Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Step 3: Turn the mixer to low and add in the flour, mixing until just combined. Step 4: Divide the dough in half, removing half from the mixing bowl. Step 5: Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Step 6: Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size. Step 7: Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour. Step 8: Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total. Step 9: Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Step 10: Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough. Step 11: Refrigerate again for at least 30 minutes. Step 12: Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Remove the dough from the refrigerator and slice into ¼ " pieces. Step 13: Place the pieces on the prepared baking sheet. Step 14: Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely. Previous Next

< Back Parfait: Chocolate Strawberry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 199 Carbs: 21.2 Fat: 5.7 Fiber: 7.8 Protein: 14.5 WW Points: 4 ingredients 1 strawberry flavored chobani zero sugar yogurt Or any brand you like! ½ cup fresh strawberries chopped 1 chocolate flavored fiber one bar Cut into 16 pieces. 1 tablespoon of your favorite granola I used Oldeman Brand Chocolate Nut. directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add half of the berries, 5 pieces of the fiber one bar, and repeat until you reach the top. Step 3: Lastly, sprinkle with your favorite granola. Jenn's Note: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. Previous Next

< Back Spring Rolls Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 4 Minutes Category Lunch + Dinner Calories: 383 Carbs: 81.2 Fat: 6 Fiber: 11.3 Protein: 8.2 WW Points: 8 ingredients for the rolls: ½ red bell pepper, thinly sliced ¼ of a small red cabbage, thinly sliced 1 medium carrot, sliced into thin sticks 1 – 2 fresno chilis, thinly sliced ½ avocado, sliced 1 portion cooked instant whole grain rice vermicelli (regular is fine) basil leaves ¼ cup cilantro mint leaves 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers for the sauce: 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 2 tablespoons sriracha 1 tablespoon soy sauce directions Step 1: Slice all veggies and set aside. I used a mandolin, but you can easily slice them by hand. Step 2: Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. Previous Next