< Back Mom's Tater Tot Casserole Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 280.3 Carbs: 17.2 Fat: 14.7 Fiber: 1.8 Protein: 19.8 WW Points: 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

< Back Christmas-fetti Cookies Yield: 40 Cookies (#60 Scoop) Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 9 Minutes Category Desserts Calories: 116 Carbs: 15.9 Fat: 5.3 Fiber: 0.2 Protein: 1.3 WW Points: 5 ingredients ½ cup butter ¼ cup vegetable shortening ¾ cup plus 2 tablespoons packed brown sugar 6 tablespoons sugar ½ teaspoon kosher salt 1 teaspoon baking soda 1 ¾ cups plus 2 tablespoons bread flour (all-purpose flour works as well) ½ teaspoon vanilla extract 1 large egg plus 1 egg white ½ cup white chocolate chips ½ cup mini Christmas M&M’s ½ cup red, green, and white sprinkles directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper. Step 2: In a medium bowl, sift together the flour, baking soda, and salt. Set aside. Step 3: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter, shortening, brown sugar, and granulated sugar on medium-high speed until light and fluffy, about 6–7 minutes. Stop once to scrape down the bowl. Step 4: Add the egg, egg white, and vanilla extract. Mix until fully combined. Step 5: With the mixer on low, gradually add the dry ingredients. Mix until just combined—do not overmix. Step 6: Stir in the white chocolate chips, mini M&M’s, and sprinkles. Step 7: Chill the cookie dough for 15 minutes. Step 8: Using a #60 scoop , portion the dough onto the prepared baking sheets. Step 9: Bake for 9 minutes, rotating the pans halfway through, until the cookies are lightly golden around the edges. Step 10: Allow the cookies to cool on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely. Notes: If you do not have a stand mixer, use a hand mixer up until adding the dry ingredients. Fold in the chips, M&M’s, and sprinkles by hand. 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 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 Air Fried Jalapeño Poppers Yield: 6 Servings Prep Time: 20 – 25 Minutes Cook Time: 4 – 8 Minutes Category Appetizers Calories: 105 Carbs: 7.1 Fat: 6.2 Fiber: 0.9 Protein: 5.4 WW Points: 4 ingredients 4 ounces light cream cheese, room temperature 6 medium to large jalapeños, cut in half lengthwise, deseeded, with some veins left behind for a little heat Remove all veins and seeds if you want less heat 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced ¼ cup lite finely shredded cheese 5–10 cracks of black pepper Pinch of salt ⅓ cup seasoned panko breadcrumbs directions Step 1: Prepare the jalapeños and set aside. Step 2: Prepare the green onions and bacon and set aside. Step 3: Put the room temp cream cheese, shredded cheese, green onions, cooked and diced bacon and seasonings in a bowl and mix until well incorporated. This is the filling for the jalapeño poppers. Step 4: Preheat your air fryer to 400 °F . Evenly distribute the filling into each half of a jalapeño. Step 5: Once filled, take each half, and dip into the panko so that it sticks to the filling. Pop in the air fryer, panko side up, spray the tops with pan spray, and air fry at 400 °F for 4 - 8 minutes, until the panko turns golden brown, and the inside is heated through. Step 6: Serve and enjoy! 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 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 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

< 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 Chocolate Cake Cookies Yield: 22 Cookies Prep Time: 45 Minutes Cook Time: 8 Minutes Category Desserts Calories: 73 Carbs: 9.3 Fat: 3.1 Fiber: 1.7 Protein: 2.3 WW Points: 2 ingredients 2 eggs ¼ cup unsweetened apple sauce 1 box simple mills chocolate cake mix ¼ cup all purpose flour 1 teaspoon baking powder sprinkles directions Step 1: Set your oven to 350°F. In a large bowl, mix together eggs and applesauce. Step 2: Mix in the mix, all-purpose flour, and baking powder until combined. Add dough to fridge for about 10 minutes. Step 3: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop (#60 scoop) to scoop my cookies (this is about a tablespoon size). Step 4: Scoop your dough and scrape it on the side of the bowl to level it off. Dip the leveled off part of the cookie batter into the sprinkles, scoop onto your hand (sprinkles side should be touching your hand), then put onto baking sheet, sprinkles side up. The dough is pretty sticky so this turned out to be the easiest way to do it. Step 5: Put back in fridge for 30 minutes. Don't skip this! The cookies will fall flat. Step 6: Bake for eight minutes rotating once halfway. Step 7: Let cool five minutes and enjoy! Jenn's Notes: This has become one of my favorites. Try adding a schmear of chocolate frosting on them, too! Yummy. Inspired by a Rachel Mansfield recipe . Points do not include frosting. Previous Next