Search this site

< 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

< 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 Pop Tarts Yield 10 Servings Prep Time 1 Hour 15 Minutes (Chill Time) Cook Time 15 – 20 Minutes Category Breakfast Calories 268 Carbs 26.4 Fat 18.4 Fiber 3 Protein 2.6 WW Points 14 ingredients 2 cups flour 1 tablespoon sugar ½ -1 teaspoon kosher salt 2 sticks unsalted butter, grated ½ cup ice cold water for the filling: strawberry jam (or flavor of choice) 2 tablespoons water (for sealing the pop-tarts) for the icing: 1 cup powdered sugar, sifted 1 ½ tablespoons unsweetened vanilla almond milk a few drops of pink food coloring directions Step 1: To make the pop tart dough, combine the flour, sugar, and salt in a large bowl. Step 2: Cut in the grated butter with your hands or with a fork, until a crumblike texture is formed with small pieces of butter throughout. Step 3: Make a well in the center of the mixture and pour in the water. Step 4: Fold the dough together a few times with a spatula until just mixed but still crumbly. Do not overmix! Step 5: Divide the dough in half, flatten each ½ into a thick disk, cover in plastic wrap, and chill for about an hour. When you are ready to roll out the dough, heat the oven to 425° Step 6: Flour the work surface. Roll out one half of the dough to ⅛ ” thick and into a rectangle, stopping every couple of rolls to make sure the dough isn’t sticking. Gently lift the dough and lightly flour underneath as you go. Do the same with the other half of the dough. Step 7: Once you are at the desired thickness, start cutting. Do the same with the other half. I used a square cookie cutter to make my pop-tarts and was able to get about 10 pop-tarts total. Step 8: On 5 of your squares, cut out a heart with a 1” heart-shaped cookie cutter. Step 9: Spoon a tablespoon of your filling of choice in the center of 5 squares. Take a bit of water on your finger and dab the edges of each square. Step 10: Top with another square with the heart cut out, and gently press the edges together to seal them. You can also use a fork to seal the edges all around. My cutter was scalloped so I just lightly pressed them together. Step 11: Place the tarts on a baking sheet and freeze for at least 15 minutes. Bake for 15-20 minutes until golden brown. Step 12: For the icing, whisk together in a small bowl until smooth. Step 13: Once the pop-tarts are cool, frost them with the icing and add any decorative sprinkles. Previous Next

< 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 for the pancakes: ½ cup old-fashioned rolled oats (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract dash of ground 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-free sweetener dash of ground cinnamon ⅛ teaspoon ground nutmeg 1 tablespoon cornstarch 2 tablespoons water 12 grams crunchy almond butter (or nut butter of choice) directions Step 1: Prep the Apple Filling In a small bowl, mix the sugar-free sweetener, cinnamon, and nutmeg. Peel and slice the apples and set aside. In a separate bowl, mix the cornstarch and water to create a slurry. Step 2: Cook the Apples Heat a skillet over medium heat and melt the butter. Add the apples along with the cinnamon-sugar mixture. Cook for 5–7 minutes, stirring occasionally, until the apples are tender. Step 3: Thicken the Filling Pour in the cornstarch slurry and stir until the mixture thickens. Remove from heat and set aside. Step 4: Blend the Batter Add all pancake ingredients to a blender and blend until smooth. Step 5: Stuff & Cook the Pancakes Heat a nonstick skillet over medium-low heat. Pour ⅓ of the batter into the pan, add a spoonful of apple filling and a drizzle of almond butter, then cover with a little more batter (this prevents sticking). Cook for 1–2 minutes, flip, and cook another 1–2 minutes. Step 6: Repeat & Finish Repeat with the remaining batter to make about three 6-inch pancakes. Step 7: Top & Serve Finish with the remaining apple filling on top and serve warm. Enjoy every cozy, cinnamon-spiced bite! Previous Next

< Back Chimichurri Yield 12 Servings Prep Time 10 – 15 Minutes Cook Time N/A Category Condiments Calories 94 Carbs 2.9 Fat 9.4 Fiber 0.7 Protein 0.4 WW Points 3 ingredients ½ cup chopped cilantro 1 cup chopped parsley 30 mint leaves, chopped 2 tablespoons chopped oregano 1 shallot finely diced 4 garlic cloves finely diced ½ cup olive oil 6 tablespoons red wine vinegar 1 teaspoon crushed red pepper ½ teaspoon kosher salt 12 – 15 crack black pepper directions Step 1: Once all herbs, garlic, and shallot are finely chopped, place in a medium bowl. Step 2: Add oil, vinegar, and seasonings. Mix well. Step 3: Season to taste. Serve with tri-tip. Enjoy Previous Next