< 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 Roasted Jalapeño Grilled Cheese Yield 2 Servings Prep Time 15 – 20 Minutes Cook Time 4 – 8 Minutes Category Lunch + Dinner Calories 435.5 Carbs 46.2 Fat 17.1 Fiber 3.3 Protein 24.2 WW Points 15 ingredients 4 medium–large jalapeños – cut in half lengthwise and roasted for about 10 minutes, then diced 4 oz light cream cheese, at room temp 2 oz shredded cheese 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced 5–10 cracks of black pepper pinch of salt 4 slices sourdough bread directions Step 1: Roast the jalapeños and cook the bacon first. While they cool, prepare the remaining ingredients. Once the jalapeños and bacon are diced, place them in a medium bowl along with the cream cheese, shredded cheese, green onions, black pepper, and salt. Mix until well combined—this will be your grilled cheese filling. Step 2: Divide the filling evenly between two sandwiches. Grill in a frying pan over medium-high heat, with butter or avocado oil spray, until the bread is golden brown on both sides and the filling is hot and melted. Step 3: Serve immediately and enjoy! Previous Next

< Back Protein Pancakes: Ube Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 381 Carbs 52.5 Fat 3.4 Fiber 6.4 Protein 33.2 WW Points 0 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract 2 teaspoons ube extract 1 teaspoon sugar-free sweetener dash of ground cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Prep the Mango Dice the mango and place on a paper towel to thaw while you prepare the batter. Step 2: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all remaining pancake ingredients to a blender and blend until smooth. Step 3: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. Step 4: Finish the Stack This should yield about three 6-inch pancakes. Top with diced mango and any additional toppings of choice. Step 5: Serve & Enjoy Serve warm and enjoy these vibrant, tropical-inspired pancakes! 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

< Back TikTok Feta Pasta Yield 8 – 10 Servings Prep Time 5 – 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 268 Carbs 32.4 Fat 10.9 Fiber 7.7 Protein 18.5 WW Points 9 ingredients 1 block feta cheese I use authentic Greek from Trader Joe's. 1 pint grape tomatoes ½ yellow onion, sliced 4 – 5 cloves of garlic, smashed 10 – 15 cracks of black pepper 1 teaspoon onion powder 1 ½ teaspoon italian seasoning drizzle of olive oil salt to taste The feta is salty on its own, so I didn't add any extra salt to my dish. directions Step 1: Get your water boiling for the pasta! Step 2: Place the block of feta in the center of a 9 x 13" baking dish. Step 3: Add the grape tomatoes, onion, and garlic to the dish spreading around the block of feta. Step 4: Sprinkle spices all over the dish and bake at 400°F for about 20 - 25 minutes or until your tomatoes have started to burst open. Step 5: Once they have all bursted open, mix all that goodness together! It won't look the prettiest, but it sure will be tasty! Step 6: Meanwhile, cook your pasta according to the package directions. When your pasta is ready, add your pasta to the tomato and feta mixture and serve! 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 Brookie Yield 15 Servings Prep Time 5 – 10 Minutes Cook Time 30 Minutes Category Desserts Calories 171 Carbs 23.5 Fat 6.4 Fiber 1.3 Protein 2.4 WW Points 6 ingredients for the brownie: 175 grams (half of a box) sugar free brownie mix 1.5 tablespoons water 3 tablespoons unsweetened applesauce 1 egg white 12 grams hu no added sugar chocolate chips (semi-sweet) for the cookie topping: ¼ teaspoon kosher salt ½ teaspoon baking soda 1 scant cup of all-purpose flour ¼ teaspoon vanilla extract 1 egg 6 tablespoons brown sugar 2 tablespoons sugar 2 tablespoons vegetable shortening 4 tablespoons unsalted butter 24 pieces Unreal brand milk chocolate gems You can use M&M’s. directions Step 1: Heat oven to 350ºF and spray a 10 x 7" baking dish with pan spray. for the brownie: Step 1: Using a whisk or a hand mixer, in a medium size bowl, mix the brownie mix, water, applesauce, and egg white until well incorporated and pour into a prepared baking dish. Step 2: Top the brownie with the chocolate chips. for the cookie: Step 1: In a small bowl, sift together the dry ingredients. In another small bowl, using a hand mixer, cream together the shortening and butter until well incorporated. Step 2: Add in your sugars and mix on high, until the mixture is very fluff. This can take about 5 - 6 minutes. Be sure to scrape down the sides of your bowl to ensure all ingredients are mixed well. Step 3: Add in the egg and vanilla extract and mix for another 2 minutes on high. Step 4: Add in the dry ingredients and mix on low until all flour is mixed in. Step 5: Now add the cookie mixture by spoonful's to the top of the brownie mixture. Step 6: Next add the milk chocolate gems to the top. Step 7: Bake at 350ºF for 30 minutes rotating once halfway through. Let cool slightly and cut into 15 pieces. Enjoy! Previous Next

< 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 Chilaquiles (Mom's Way) Yield 6 Servings Prep Time 15 Minutes Cook Time 45 – 50 Minutes Category Lunch + Dinner Calories 246.6 Carbs 32.1 Fat 7.4 Fiber 5.3 Protein 12.9 WW Points 6 ingredients 18 corn tortillas – cut into 1” squares ½ (6 oz) can black olives, sliced ½ medium brown onion, diced small 6 oz shredded mixed cheese 20 oz red enchilada sauce directions Step 1: Preheat both the air fryer and oven to 375°F. Lightly spray the tortilla pieces with avocado oil and air-fry for 5–10 minutes, tossing every few minutes to ensure even crispness. Depending on the size of your air fryer, you may need to work in batches. Step 2: Lightly coat a 9x13 casserole dish with avocado oil. Spread a thin layer of red sauce on the bottom. Add one-third of the tortilla chips, one-third of the onion and olives, and one-third of the cheese. Repeat the layers twice more, finishing with cheese on top. Step 3: Bake for 25 – 30 minutes, or until the cheese is melted and the sauce is bubbling. Let rest for about 5 minutes before cutting and serving. Step 4: Serve with Spanish rice and beans, and top each portion with a dollop of sour cream, if desired. Previous Next

< Back Veggie Enchiladas Yield 5 – 7 Servings Prep Time 5 – 10 Minutes Cook Time 30 – 45 Minutes Category Lunch + Dinner Calories 258 Carbs 38.1 Fat 5.8 Fiber 6.4 Protein 12.1 WW Points 4 ingredients 1 zucchini, diced, medium 1 medium potato, diced, medium 1 medium sweet potato, diced, medium ½ onion, diced, medium 15 ounce can black beans, rinsed and drained ½ teaspoon salt 10 – 15 cracks of pepper 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika 1 – 1½ cup light shredded 3 cheese blend I used Trader Joe's brand. 1 – 10 ounce can green enchilada sauce, medium 1 – 10 ounce can red enchilada sauce, medium 12 – 14 6” corn tortillas, warmed in microwave I used mission extra thin directions Step 1: In a frying pan, sauté the diced potato and sweet potatoes over medium heat until fork tender, about 10 minutes. Step 2: Add the diced onion and cook for an additional 5 minutes, then add the zucchini and seasonings (salt, pepper, garlic and onion powders and smoked paprika) and cook for another 5 minutes. Step 3: Add the black beans and mix until well incorporated. This is the filling for the enchiladas. For the tortillas, I placed them on a plate and microwaved them for about 30 - 45 seconds and then placed in a towel to keep warm until use. Step 4: In a 9 x 13" baking dish, pour about a ½ cup each, of the red and green enchilada sauce to coat the bottom of the dish. to assemble the enchiladas: Step 1: Take one corn tortilla, add 1 tablespoon shredded cheese to the center of the tortilla and then add ½ cup of the veggie-bean mixture on top of the cheese, then roll and place in the casserole dish. Repeat until you have used all the filling. Step 2: Add the rest of the sauces by pouring over the tops of the enchiladas (more or less if you like) and add the rest of the cheese (or more if you’d like!) Step 3: Bake at 350ºF for about 15 minutes, until the cheese is melted, and the sauce is bubbling. Top with fresh cilantro and serve immediately. Enjoy! Previous Next