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< Back Roasted Veggie Lasagna Yield N/A Prep Time 10 – 15 Minutes Cook Time 1 Hour 10 Minutes Category Lunch + Dinner Calories 429 Carbs 37.1 Fat 18.8 Fiber 5.3 Protein 27.8 WW Points 13 ingredients 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. 3 cups shredded lite mozzarella cheese, divided ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg 16 ounce container part skim ricotta cheese 1 egg 2 tablespoons finely chopped sage, divided 1 medium zucchini, sliced into ¼” slices About 2 cups. 1 medium yellow squash, sliced into ¼” slices About 2 cups. 1 medium skinny sweet potato, sliced into ¼” slices About 2 cups. ½ teaspoon onion powder ½ teaspoon garlic powder 12 lasagna noodles I used chickpea. salt and pepper to taste directions Step 1: Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans) Step 2: Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes. Step 3: While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly. Step 4: In a large skillet melt the butter over medium heat. Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3 - 4 minutes. Step 5: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 6: Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside. Step 7: For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble. Step 8: Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles. Step 9: Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times. Step 10: Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage. Step 11: Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown. Previous Next

< Back Tri Tip Sandwich with Fontina Yield 1 Serving Prep Time 5 Minutes Cook Time N/A Category Lunch + Dinner Calories 274 Carbs 33.4 Fat 10.7 Fiber 1.4 Protein 21.7 WW Points 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Protein Pancakes: Pistachio Almond Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 545 Carbs 72.7 Fat 9.9 Fiber 9.6 Protein 35 WW Points 4 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 tablespoon sugar-free pistachio pudding mix 1 teaspoon vanilla extract 1 teaspoon almond extract 1 medium banana, sliced and divided for the toppings: 2 tablespoons pistachios, toasted and chopped ½ a medium banana, sliced directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices for layering and topping. Blend until smooth. Step 2: Pour & Layer Pour ⅓ of the batter into the skillet. Add a few banana slices, then lightly cover with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes until cooked through. Step 4: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. Step 5: Top Your Stack Top with toasted pistachios and the remaining banana slices. Step 6: Serve & Enjoy Serve warm and enjoy this nutty, slightly sweet, bakery-style stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Carne Asada Nachos Yield 6 Servings Prep Time 15 – 20 Minutes Cook Time 15 – 20 Minutes Category Lunch + Dinner Calories 290 Carbs 25.6 Fat 7.7 Fiber 2.7 Protein 19.6 WW Points 7 ingredients 12 corn tortillas, cut into 8 pieces and air fried until crisp (spray with pan spray) I air fried my own to save on points and calories, but you can use store bought chips. 1 pack trader joe’s carne asada authentica or any brand you like ½ cup lite shredded cheese 2 – 3 limes, 2 juiced and 1 cut into wedges avocado, sliced cilantro for garnish pico de gallo (recipe 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 2 – 3 limes, or more to taste salt, cracked black pepper and lime juice to taste directions Step 1: Preheat air fryer to 400ºF. Prepare the corn tortillas by cutting each one into 8 pieces. Place in air fryer, spray with pan spray and air fry at 400ºF for about 6 - 8 minutes, flipping once halfway through. Step 2: Once the chips come out, sprinkle with kosher salt. You may have to do this in batches to fry all the chips depending on how big your air fryer is. Step 3: While the chips are air frying, cook up the pack of carne asada on a grill. This can take anywhere from 10 - 20 minutes depending on how well done you like it cooked. Step 4: While the carne asada and chips are going, you can prepare the pico de gallo and set it aside. Step 5: Once all components are ready, start layering the nachos on a sheet pan. Start with the tortilla chips, sprinkle the shredded cheese across the chips, spread the carne asada and top with pico de gallo, lime wedges and cilantro. Jenn's Note: Points and calories do not include avocado. Previous Next

< Back Spring Roll In A Bowl Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 291 Carbs 59.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 5 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 *water for boiling vermicelli 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. Drain when done. Step 3: To assemble – throw it all in a bowl! That’s it. Jenn’s Note: For the sauce, mix all ingredients in a small bowl together and use as your “dressing." Previous Next

< Back Apricot Pistachio Crostini Yield 5 Servings Prep Time 5 Minutes Cook Time 5 Minutes Category Appetizers Calories 119 Carbs 20.9 Fat 1.9 Fiber 1.4 Protein 6.1 WW Points 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. Previous Next

< Back Oven Roasted Tomato Soup Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 45 Minutes Category Lunch + Dinner Calories 203 Carbs 24.7 Fat 7.3 Fiber 4.2 Protein 5.4 WW Points 2 ingredients 1 pound of campari tomatoes, stems removed 1 yellow onion, peeled and chopped into big pieces 1 shallot, sliced 1 red bell pepper, chopped into big pieces, seeds removed 1 bulb of garlic, top cut off 2 tablespoons olive oil kosher salt and cracked black pepper 1 bunch of fresh basil directions Step 1: Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish. Step 2: Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes. Step 3: Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich! Jenn's Note: This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese! Previous Next

< Back Parfait: Apple Pie Yield 2 Servings Prep Time 5 – 10 Minutes Cook Time N/A Category Breakfast Calories 293.2 Carbs 39.1 Fat 4.8 Fiber 5.2 Protein 23.4 WW Points 5 ingredients 1 container, vanilla non-fat Greek yogurt dash of ground cinnamon 1 tbls sugar-free brown sugar sweetener 1 apple, diced (Honeycrisp, Granny Smith, or Fuji) 15g Cinnamon roll protein granola optional add-ons (recommended): squeeze of lemon juice (for the apples, keeps them fresh + bright) extra sprinkle of cinnamon on top drizzle of sugar-free maple syrup pinch of salt (enhances the apple flavor) directions Step 1: Sweeten the Yogurt In a small bowl, mix together the Greek yogurt, sugar-free brown sugar, and cinnamon until smooth and well combined. Step 2: Prep the Apples Dice the apple into small bite-sized pieces. Optional: toss with a squeeze of lemon juice and a pinch of cinnamon. Step 3: Layer the Parfait In a glass or bowl, add half of the yogurt mixture. Top with half of the diced apples and a sprinkle of granola. Repeat with remaining yogurt, apples, and finish with granola on top. Step 4: Finish & Serve Add an extra sprinkle of cinnamon or drizzle of syrup if desired. Serve immediately and enjoy! 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