< Back Traditional Crunchwrap Supreme Yield: 1 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 469 Carbs: 43.5 Fat: 16.9 Fiber: 3 Protein: 35.6 WW Points: 14 ingredients 1 10" flour tortilla 1 extra thin corn tortilla, air-fried until crisp 4 oz 96% ground beef, cooked and seasoned with taco seasoning 1 slices kraft deluxe american cheese 1 tomato, diced 1 cup romaine lettuce, shredded spicy crema (fire roasted salsa and sour cream) I used homemade salsa and mixed in sour cream to create my "spicy crema." You can use any salsa you have on hand! I use a 50 / 50 mix. directions Step 1: Follow package instructions and add taco seasoning to ground beef. Cook your beef and set aside. Step 2: To assemble, take your slice of cheese and place it in the middle of your 10" tortilla. Next, add warm seasoned ground beef on top of the cheese to help melt it. Step 3: Grab your spicy crema and spread it on your crunchy tostada. Once complete, place it on top of your ground beef crema side up. This will act as a "glue" for your lettuce. Step 4: Lastly, add your lettuce and tomato. Use the " Crunchwrap Fold " method and using medium heat, place on griddle with the folded side down first and flip until the bottom is lightly browned. Step 5: Once the Crunchwrap is prepared, slice in half (or keep it whole). Serve immediately and enjoy! Previous Next

< Back Hot Chicken Sandwich Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 6 – 8 Minutes Category Lunch + Dinner Calories: 515 (with Sauce) / 316 (without Sauce) Carbs: 62.5 (with Sauce) / 49 (without Sauce) Fat: 15.7 (with Sauce) / 6.4 (without Sauce) Fiber: 4.2 Protein: 21.7 WW Points: 15 ingredients quick slaw: 110 grams thinly sliced cabbage 28 grams light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon sugar substitute (more if desired) Salt, black pepper, onion powder, and garlic powder to taste chicken: 2 chicken tenderloins, pounded thin 2 tablespoons flour (seasoned with salt and pepper) ¼ cup milk (such as almond milk) 1 tablespoon buffalo sauce ¼ cup panko breadcrumbs (seasoned with salt and pepper) sandwich assembly: 4 slices artisano bread (or bread of choice), lightly toasted 6 pickle slices (or more, to taste) 15 grams light mayonnaise hot sauce: 1 tablespoon “I Can’t Believe It’s Not Butter” 2 tablespoons buffalo sauce (or preferred hot sauce) 1 tablespoon brown sugar 1 tablespoon hot honey directions Step 1: Prepare the Slaw In a small bowl, mix cabbage, mayonnaise, red wine vinegar, sugar substitute, and seasonings. Stir well and set aside. Step 2: Flatten the Chicken Place chicken between two pieces of plastic wrap. Use a rolling pin or heavy object to pound until evenly thin. Step 3: Bread the Chicken Set up three shallow dishes: Dish 1: seasoned flour Dish 2: milk and buffalo sauce Dish 3: seasoned panko breadcrumbs Dip each piece of chicken in flour, then milk mixture, then breadcrumbs, fully coating and shaking off excess each step. Step 4: Air Fry the Chicken Preheat air fryer to 375°F. Spray basket with cooking spray, place chicken inside, and spritz the tops. Cook for 6–8 minutes, flipping halfway, until chicken reaches 165°F internally. Step 5: Make the Hot Sauce In a small saucepan over low heat, combine butter, buffalo sauce, brown sugar, and hot honey. Cook until butter is melted and sugar is dissolved. Set aside. Step 6: Assemble the Sandwich Spread mayonnaise on both sides of toasted bread. Add 3 pickle slices to the bottom slice, top with chicken, brush with hot sauce, and spoon on half the slaw. Add the top slice of bread. Repeat for second sandwich. Step 7: Serve Enjoy immediately while hot! Add extra sauce if desired. Previous Next

< Back Protein Pancakes: Cinnamon Roll Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 464 Carbs: 47 Fat: 16.5 Fiber: 6.2 Protein: 29.9 WW Points: 6 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt (or vanilla-flavored for extra sweetness) ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla dash of sweetener (if desired) dash of cinnamon for the cinnamon roll topping: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar substitute ½ teaspoon cinnamon for the cream cheese icing: ¼ cup nonfat greek yogurt 1 - 2 teaspoons sugar free cheesecake jello pudding powder splash of almond milk to loosen up directions Step 1: Heat a nonstick skillet over medium-low heat. Place all ingredients except for the cinnamon roll topping & cream cheese icing, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into a pan. *Add some of the cinnamon roll topping, in a spiral pattern starting from the center and working your way to the edges, and cook for one to two minutes, then cover and cook for another one to two minutes until the batter is no longer wet. Step 3: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. *for the cinnamon swirl topping: Step 1: Mix all ingredients in a small bowl and mash with a fork until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily add to the pancakes. *for the cream cheese icing: Step 1: Whisk all ingredients in a small bowl until well incorporated. Step 2: Place the mixture into a piping bag (or Ziplock) to easily drizzle onto the pancakes. Previous Next

< Back Double Chocolate Toffee Nut Cookies Yield: 80 Cookies Prep Time: 25 Minutes Cook Time: 9 Minutes Category Desserts Calories: 123 Carbs: 16.1 Fat: 6.5 Fiber: 0.2 Protein: 1.2 WW Points: 7 ingredients 1 cup browned butter* ½ cup vegetable shortening 1 ¾ cup packed brown sugar ¾ cup sugar 1 teaspoon Kosher salt 2 teaspoons baking soda 3 ¾ cup all purpose flour 1 teaspoon vanilla extract 3 large eggs 1 12 ounce package semisweet chocolate chips 1 cup milk chocolate chips 1 cup almond brickle 1.5 ounce pecans, toasted and chopped 1.5 ounce walnuts, toasted and chopped directions for the browned butter: Step 1: Heat a medium to large skillet over low/medium heat. When hot, add in the butter and cook stirring frequently. Continue to cook the butter and continue to stir. Step 2: Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 375ºF. Step 4: After you’ve chilled the browned butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the salt, baking soda, and flour together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter, shortening, and sugars together on medium-high speed until light and fluffy. This should take about 6 - 7 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter and shortening is mixed in. Step 2: Next, add the eggs, one at a time, and the vanilla beating well. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Step 3: Then fold in the chocolate chips, brickle, and nuts by hand. Step 4: Gradually add the dry ingredients to butter mixture, with the mixer on low until just blended. Stir in chocolate chips, brickle, and nuts. Step 5: Chill cookie dough for 15 minutes. Scoop cookies onto a lined baking sheet. Step 6: Bake for 9 minutes, rotating the baking sheet once halfway through and until lightly browned. Step 7: Let cool for 2 minutes on baking sheets. Remove to wire racks to finish cooling. Jenn's Note: I used the #60 size scoop . 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

< Back Albondigas (Meatball Soup) Yield: 6 – 8 Servings Prep Time: 15 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 228 Carbs: 26.6 Fat: 4.7 Fiber: 2.4 Protein: 19.9 WW Points: 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. 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 Oatmeal Chocolate Nut Cookies Yield: 13 Servings Prep Time: 5 – 10 Minutes Cook Time: 23 Minutes Category Desserts Calories: 289 Carbs: 36.5 Fat: 15.8 Fiber: 1.6 Protein: 3.4 WW Points: 13 ingredients ½ cup browned butter* ½ cup light brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract ¾ cup flour ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt 1 ½ cup old fashion oats ¾ cup semi-sweet chocolate chips ¾ cup pecans and walnuts mixed, toasted directions for the browned butter: Step 1: Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently. Step 2: Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. Step 4: After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy. This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in. Step 2 Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined. Step 3: Then add the oats, chocolate chips and toasted nuts and mix until incorporated. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand. I used a large cookie scoop #20 . It is just shy of a ¼ cup. Step 4: Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. Step 5: Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling. 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

< 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