< 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 Pulled Chicken Salad Yield: 1 Serving Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 283 Carbs: 29.5 Fat: 6.4 Fiber: 10.2 Protein: 27.8 WW Points: 1 ingredients 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 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: Prep and cook times are for the making of the pulled chicken. I made a salad with the pulled chicken. The only points are for the avocado. The ranch is not included as it can be altered for zero points. 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

< Back Deviled Eggs Deluxe Yield: 12 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 89 Carbs: 1.7 Fat: 7.1 Fiber: 0 Protein: 4.3 WW Points: 2 ingredients 6 hard-cooked eggs, halved lengthwise 2 teaspoons mustard 1 ½ teaspoons Worcestershire sauce 2 teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon cracked black pepper Dash of garlic powder Dash of onion powder ¼ cup light mayonnaise ⅔ cup sharp cheddar cheese directions Step 1: Cut hard cooked eggs in half lengthwise. Step 2: Pop out yolks and add to a small bowl. Step 3: Add in the rest of ingredients in with the yolks and mix until well incorporated. Step 4: Place mixture into a piping bag or Ziplock baggie, and pipe mixture into the egg white halves. You can also spoon the mixture into the egg white halves. Step 5: Decorate and top with paprika, cornichon, bacon, chives or any other toppings you wish. Previous Next

< Back Chipotle Soyrizo Pizza Yield: 8 Servings Prep Time: 5 Minutes Cook Time: 15 Minutes Category Lunch + Dinner Calories: 306 Carbs: 40.2 Fat: 10.6 Fiber: 0.4 Protein: 12.4 WW Points: 5 ingredients for the skinny pizza dough: 2 cups all-purpose flour, sifted ½ cup nonfat Greek yogurt ½ to 1 teaspoon kosher salt 1 teaspoon yeast ½ to ¾ cup lukewarm water 1 teaspoon Italian seasoning (optional PFJ addition) for the cheesy sauce: 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. ¼ cup shredded lite mozzarella cheese ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg salt and pepper to taste what's on my pizza: 15 points: 8 ounce soy chorizo 11 points: cheesy white sauce 4 points: lite mozzarella cheese 0 points: red onion - 0 points directions for the skinny pizza dough: Step 1: Activate the Yeast In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy. Step 2: Mix the Dough In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed. Step 3: Proof the Dough Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight. Step 4: Prep to Bake When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions. Step 5: Bake Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color. for the cheesy sauce: Step 1: Warm the milk in a microwave, then set aside as you will use this shortly. In a large skillet, melt the butter over medium heat. Step 2: 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 3: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 4: Lastly, whisk in the mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Step 5: Mix well to incorporate the cheeses and seasonings. Remove from heat. Makes 2 cups. Jenn's Note: *Use in roasted veggie lasagna. Previous Next

< Back Protein Pancakes: Blueberry Almond Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 596 Carbs: 84.8 Fat: 10.8 Fiber: 14.1 Protein: 36.1 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt ½ cup frozen blueberries 1 teaspoon vanilla 1 teaspoon almond extract dash of cinnamon ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 14 grams crunchy almond butter Or nut butter of choice! ½ a medium banana, sliced directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover them with a bit of batter. This will help them to not stick to the pan. Step 3: Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. Step 4: This should make about 3, 6-inch pancakes. Step 5: Top with almond butter and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Overnight Oats: Blueberry Yield: 1 – 2 Servings Prep Time: 5 Minutes Cook Time: 0 – 10 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 4 ingredients ½ cup oats ½ medium – large banana ½ cup unsweetened almond milk a dash of cinnamon ¼ – ½ fresh blueberries 1 medjool date, diced 1 brazilian nut, chopped 6 – 10 grams almond butter directions Step 1: Mash banana in container, preferably one with a lid. add a dash of cinnamon and mix. Step 2: Add in oats and almond milk and mix again. Step 3: Top with blueberries, Medjool date, brazilian nuts, and a drizzle of almond butter. 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 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 Fried Rice Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 7 Minutes Category Lunch + Dinner Calories: 461 Carbs: 77.9 Fat: 9.1 Fiber: 10.9 Protein: 17.6 WW Points: 7 ingredients 1 cup day-old white rice 1 celery stalk, sliced 1 cup green cabbage, shredded ½ cup white or yellow onion, sliced ¼ cup green onion, sliced ½ cup shelled edamame (if using frozen use defrosted) 1 tablespoon low-sodium soy sauce 1 teaspoon sesame oil directions Step 1: Prepare all your ingredients and set aside. Heat a nonstick skillet over medium-high heat. Step 2: When the pan is hot, add your veggies and let sit for five minutes without touching them. You want the veggies to get a little char on them. This will add so much flavor! Step 3: Once your veggies are cooked to your desired tenderness, add in the white rice, the soy sauce, and the sesame oil. Stir to combine and cook until completely warmed through. Step 4: Serve immediately and enjoy. Previous Next