< Back Skinny Pizza Dough Yield: 4 Servings Prep Time: 12 Hours (Overnight Proof)` Cook Time: 12 – 18 Minutes Category Lunch + Dinner Calories: 172 Carbs: 35.9 Fat: 0 Fiber: 0 Protein: 7 WW Points: ingredients 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) directions 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. Jenn's Notes: This dough 1 point per ounce, and this recipe makes 20 ounces of dough. Points and calories are for 4 ounces of dough 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 Protein Pancakes: Chunky Monkey Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 641 Carbs: 75.8 Fat: 16.2 Fiber: 13.9 Protein: 51.7 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 tablespoon cocoa powder special dark 1 scoop chocolate protein powder I use Livwell Brand. 12 grams hu no sugar added chocolate chips, divided (use half for topping) *splash of almond milk ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 1 ⅓ tablespoons walnuts, toasted and chopped ½ a medium banana, sliced hu no sugar added chocolate chips 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. *If the batter is too thick you may need to add a splash of almond milk. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and some of the chocolate chips, and cover both with a little 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. This should make about 3, 6-inch pancakes. Step 4: Top with walnuts, the second half of the banana, and remaining chocolate chips. Enjoy immediately! Jenn's Notes: Inspired by this original recipe here. Previous Next

< Back Berry Grilled Cheese Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 442.5 Carbs: 38.2 Fat: 24.9 Fiber: 2.4 Protein: 16.4 WW Points: 18 ingredients for the sandwich: 2 slices sourdough bread 85 g brie cheese, sliced (with rind) 28 g gruyère cheese, grated 20 g fontina cheese, grated 20 g Boursin cheese 2 tablespoons fig jam for the mixed berry compote: ¾ cup frozen mixed berries Zest and juice of ½ lemon 1½ teaspoons fresh thyme leaves directions Step 1: Make the Berry Compote In a small saucepan over medium heat, cook the mixed berries until thawed and the juices release, about 5 minutes. Stir in the lemon juice and zest, and continue to cook for another 5 minutes. In the final minute, add the fresh thyme. Remove from heat and let cool slightly. Step 2: Build and Grill the Sandwich Preheat a skillet over medium heat. Spread fig jam on one slice of bread and Boursin cheese on the other. Layer with brie, gruyère, and fontina cheeses. Close the sandwich and grill in the skillet until golden brown and the cheese is fully melted, about 3 minutes per side. Step 3: Add the Compote and Serve Remove the sandwich from the skillet. Carefully open it, spoon in the berry compote, then close it back up. Slice and serve immediately. Previous Next

< Back Blueberry, Mango and Strawberry Sugar Cookies Yield: 20 Cookies (#100 scoop) Prep Time: 20 Minutes Cook Time: 10 Minutes Category Desserts Calories: 232 Carbs: 33.3 Fat: 9.7 Fiber: 0.8 Protein: 2.9 WW Points: 10 ingredients 2 ¾ cups plus 2 tablespoons bread flour ¾ teaspoon baking soda ¾ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 1 ¾ cups granulated sugar ¼ of a vanilla bean or 1 tablespoon vanilla bean paste 1 large egg 1 egg yolk ½ heaping cup freeze-dried strawberries ⅓ cup freeze-dried blueberries ⅓ cup freeze-dried mango ¼ cup granulated sugar (50g), for rolling Pink, purple, and yellow food coloring (optional, for vibrancy) directions Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper. Step 2: In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside. Step 3: In a stand mixer, beat the butter on medium speed for 2–3 minutes, until pale and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes, until creamy. Step 4: Mix in the vanilla bean or vanilla bean paste, egg, and egg yolk. Beat for 2–3 minutes, until well combined. Step 5: Add the flour mixture in batches on low speed, mixing just until combined. Step 6: Split the dough evenly into four bowls: One bowl remains plain vanilla Three bowls will be flavored For each fruit flavor: Grind the freeze-dried strawberries, blueberries, and mango separately in a spice grinder or mini blender until powdered. Sieve the strawberry powder to remove seeds. Add each fruit powder to its own bowl of dough. Add optional pink, purple, or yellow food coloring to enhance the color. Step 7: Using a #100 scoop , portion each dough. To form the cookies, gently press together one portion of each color and roll into a swirled dough ball. Roll each ball in granulated sugar to coat. Step 8: Place eight dough balls per tray, spacing at least 2 inches apart. Bake for 10 minutes, rotating the pan halfway and banging it once or twice on the oven rack to encourage spreading. Bake until the edges are lightly golden. Bang the tray again immediately after removing from the oven. While warm, use a round cookie cutter to “scoot” them into perfect circles. Notes: Slightly underbaking keeps the cookies soft and chewy once cooled. Food coloring is optional; the fruit powder alone will tint the dough lightly. Previous Next

< Back Lucky Charms Treats Yield: 25 Small Squares Prep Time: 5 Minutes Cook Time: 10 Minutes Category Desserts Calories: 82 Carbs: 16.8 Fat: 1 Fiber: 0.6 Protein: 0.6 WW Points: 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. 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 Avocado Crema Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 15 Carbs: 1.4 Fat: 0.7 Fiber: 0.4 Protein: 1.2 WW Points: 0 ingredients 1 5.3 oz container Nonfat Greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic 3 green onions cut into thirds, ends cut off 1 avocado ½ cube chicken bouillon, diluted in 2 tablespoons hot water Zest and juice of 1 lime 1 jalapeño pepper, roasted, skin and stem removed 1-2 serrano pepper, roasted, skin, stem, and seeds removed Depending on how spicy you want it. directions Step 1: After you’ve roasted your peppers, place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! 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 Overnight Oats: Apple, Cranberry and Walnut Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 7 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 3 ingredients 1 cup oats - divided 1 medium banana - divided 1 cup unsweetened almond milk a dash of cinnamon 1 large honey crisp apple, diced a pinch of salt zest & juice of 1/2 an orange 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped and toasted directions Step 1: For the Apple Topping: Cook the apple over medium heat until the apple starts to release its juices and gets a little softer. Step 2: Add a dash of cinnamon, a pinch of salt, walnuts, dried cranberries, orange juice, and zest. Continue to cook until all the flavors come together and the cranberries are softened. About 2 minutes. Step 3: Mash banana in container, preferably one with a lid. add dash of cinnamon and mix. Step 4: Add in oats and almond milk and mix again. you can also add in your favorite protein powder Step 5: Top with cooked & cooled apple mixture and refrigerate overnight. Previous Next