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< Back Chai Sugar Cookies Yield 21 Cookies Prep Time 1 Hour 10 Minutes Cook Time 9 Minutes Category Desserts Calories 147 Carbs 25.3 Fat 4.6 Fiber 0 Protein 1.5 WW Points 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar Add more for topping. ½ cup powdered sugar 1 egg 2 teaspoon vanilla extract or paste 2 cups flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 vanilla chai bag (bigelow brand) for the icing: 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons egg nog Or your milk of choice! directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Step 2: Add in egg nog and mix well until a thick icing forms. Set aside. for the cookies: Step 1: Sift together flour, baking soda & salt. Add in leaves from chai bag to flour, mix and set aside. Step 2: Beat the butter and applesauce. Step 3: Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Step 5: Cover bowl with plastic wrap and chill dough for 1 hour. Step 6: Heat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto baking sheet. I used a rounded size of this scoop . Step 7: Press evenly and cover with extra sugar. Bake for 9ish minutes. When completely cool, cover with icing. Jenn's Note: This recipe was modified by me from Taylor Swift's recipe here . Previous Next

< 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 Ombre Pancakes Yield 13 Servings Prep Time 5 – 10 Minutes Cook Time 13 Minutes Category Breakfast Calories N/A Carbs N/A Fat N/A Fiber N/A Protein N/A WW Points N/A ingredients use your favorite box mix of pancakes! I used the Stater Bros. store brand. directions Step 1: Divide the batter equally into three bowls. Step 2: Add one color to each bowl. Add enough of each color to reach your desired color. I used Betty Crocker Neon Pink and Purple and McCormick Red to achieve my three colors. Step 3: Cook as directed by package instructions. Step 4: Stack, serve, and enjoy! Previous Next

< Back Christmas Brownies Yield 12 Brownie Trees or Hats Prep Time 10 Minutes Cook Time 20 Minutes Category Desserts Calories 101* Carbs 25.3 Fat 2.4 Fiber 0.1 Protein 1.5 WW Points 4^ ingredients 1 box zero-sugar brownie mix 1 individual container unsweetened applesauce 3 tablespoons water 1 large egg Red, green, and white icing (for decorating) Sprinkles Crushed candy cane pieces directions Step 1: Preheat the oven to 350°F. Step 2: In a medium mixing bowl, whisk together the applesauce, water, and egg until smooth and fully combined. Step 3: Add the brownie mix and stir until just blended, being careful not to not overmix. Step 4: Pour the batter into a prepared baking pan. The pan used here measures 9 × 7 × 1 inches. Step 5: Bake for 20 minutes, or until the brownies are set in the center. Step 6: Allow the brownies to cool completely in the pan. Lift out and cut into triangles. This yields 2 rows with 6 triangles per row. Outer pieces create smaller triangles, perfect for mini trees or Santa hats. Step 7: Decorate with icing, sprinkles, and crushed candy cane pieces to create festive Christmas trees or Santa hats. *Calories and points do not include icing or decorations. Previous Next

< Back Chicken Tinga Yield 6 Servings Prep Time 10 – 15 Minutes Cook Time 15 Minutes Category Lunch + Dinner Calories 86 Carbs 5.4 Fat 3.7 Fiber 1.4 Protein 6.7 WW Points 1 ingredients 1 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, chopped 2 – 3 chipotles en adobo 1 teaspoon dried oregano ½ teaspoon cumin 2 bay leaves ¾ cup fire roasted tomatoes ¼ cup broth ½ teaspoon kosher salt 3 cup shredded rotisserie chicken directions Step 1: Heat a large pan over medium. Once the pan is hot, add the oil and onion. Step 2: Sauté for a few minutes stirring occasionally. Add in the garlic and cook for another minute. Step 3: Next, add in the chipotles, oregano, cumin, and bay leaves and cook for another minute. Step 4: Add in the fire roasted tomatoes, broth, and salt. Bring to a simmer and cook for 10 minutes. Step 5: Next, remove bay leaves and transfer mixture into a blender. Blend until smooth then return to the pan, add in shredded chicken, mix well, and cook on low until chicken is heated through. Jenn's Notes: I made tostadas with the Tinga and used the following toppings: 1 Point: Baked Tostada 1 Point: Tinga Topped with: 2 Points: Crema or Light Sour Cream (1 point) 1 Point: Avocado Pickled Onions Cilantro My tostada came out to 5 points. 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