< Back Maple Oat Nut Scone Yield: 16 Servings Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 273.5 Carbs: 30.8 Fat: 15.1 Fiber: 1.4 Protein: 3.6 WW Points: 11 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl. If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 9: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! 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 Air Fried Eggplant Parmesan with Kale Yield: 8 Servings Prep Time: 1.5 Hours Cook Time: 30 – 35 Minutes Category Lunch + Dinner Calories: 243 Carbs: 35.7 Fat: 5.7 Fiber: 4.4 Protein: 13.1 WW Points: 7 ingredients 1 bunch kale, chopped and stems removed ½ teaspoon onion powder ½ teaspoon garlic powder salt and pepper to taste splash of water or broth 2 medium sized eggplants – peeled and sliced into about ½” - ¾“ thick medallions Sprinkled generously with salt on both sides and let sit for about an hour. This helps draw out excess moisture, so the eggplant has a less bitter flavor and a more tender texture. rinse thoroughly and pat dry for the next steps. ½ cup flour seasoned with a pinch of salt & a few cracks of pepper 2 eggs – scrambled in a bowl with a splash of water 1 ½ - 2 cups of seasoned panko 2 ½ cups rao’s marinara sauce (or sauce of choice) 2 tablespoons grated parmesan 7 ounces lite mozzarella cheese I used Trader Joe’s brand. directions for the kale: Step 1: In a frying pan over medium heat, add some pan spray and then add your kale. Season with salt, pepper, onion, and garlic powder and mix around and continue to cook until a brighter green color – about 2 - 3 minutes. Step 2: Next, add a splash of water (or broth) to the pan and cover with a lid to steam the kale for about 2 minutes. Be sure kale mixture is not too wet - you do not want a soggy eggplant parmesan. for the eggplant: Step 1: Preheat your air fryer and oven to 400 °F . Step 2: Make a breading station with 3 shallow dishes: one shallow dish for the seasoned flour, the second with the scrambled egg and a third with the seasoned panko. Step 3: Take an eggplant medallion one by one and dip them in each bowl in that order (flour, egg, panko) shaking off the excess of flour and egg and then making sure to fully coat with the panko – so it’s getting that nice crunch when air fried! I was able to fit 8 - 9 pieces in my basket and I air fried at 400 degrees for 8 minutes flipping over halfway through. I did this 3 times. After you’ve air fried all your eggplant, you’re ready to start assembling! Step 4: In your baking dish ( I used a 9 x 13" ) start with a thin layer of your sauce followed by a layer of eggplant, layer of cheese, a layer of sautéed kale, then repeat the process until you reach the top of the baking dish ending with cheese. Step 5: Cover with foil and bake in the oven at 400 °F for 25 - 30 minutes, or until it starts bubbling. Step 6: Once you notice it bubbling, remove foil, add your parmesan and broil for another 3 - 5 minutes until cheese is golden brown. Serve and enjoy! Previous Next

< Back Chocolate Strawberry Baked Oatmeal Yield: 6 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 Minutes Category Breakfast Calories: 257 Carbs: 51.3 Fat: 8.8 Fiber: 18.4 Protein: 9.6 WW Points: 1 ingredients 3 ½ cups old-fashioned oats ⅓ cups lakanto golden brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ¼ cups unsweetened applesauce 3 eggs 1 ½ cup unsweetened almond milk I used vanilla. 50 grams lily’s chocolate chips 1 cup fresh strawberries, chopped directions Step 1: Preheat oven to 350°F. Grease a 8 x 8" square pan with cooking spray. Step 2: Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Step 3: In another bowl mix the applesauce, eggs, and milk and stir to combine. Add mixture to dry ingredients and mix well. Step 4: Add the chocolate chips and strawberries and stir once more. Step 5: Scoop the oat mixture into the greased pan and bake for 30 minutes until lightly browned and crisp around the edges. Step 6: Remove from the oven and let cool for 10 minutes before serving. Slice into 6 servings. Enjoy! Jenn's Notes: Inspired by Jenn's WW Journey recipe here . It is one of my favorites and I make this often! 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 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 ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 tablespoon sugar-free pistachio pudding mix 1 teaspoon vanilla 1 teaspoon almond extract ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 2 tablespoons pistachios, toasted and chopped ½ a medium banana, sliced 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. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover with a little bit of batter. This will help it 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 pistachios and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Protein Pancakes: Blueberry Almond Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 596 Carbs: 84.8 Fat: 10.8 Fiber: 14.1 Protein: 36.1 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt ½ cup frozen blueberries 1 teaspoon vanilla 1 teaspoon almond extract dash of cinnamon ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 14 grams crunchy almond butter Or nut butter of choice! ½ a medium banana, sliced 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. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover them with a 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. Step 4: This should make about 3, 6-inch pancakes. Step 5: Top with almond butter and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Strawberry Matcha Sugar Cookie Yield: 12 – 15 Cookies Prep Time: 10 Minutes Cook Time: 11 – 13 Minutes Category Desserts Calories: 139 Carbs: 19.9 Fat: 6.2 Fiber: 0.1 Protein: 1.3 WW Points: 7 ingredients ½ cup butter, room temperature ¾ cup sugar 1 teaspoon vanilla bean paste ¼ cup unsweetened almond milk 1 ½ cup flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons matcha powder ½ cup freeze dried strawberries, blended into a powder directions Step 1: Preheat your oven to 350ºF and line a baking tray with parchment paper or a baking mat. Whip butter, sugar, vanilla bean paste and milk until smooth. Step 2: Sift in flour, baking powder and baking soda and mix with a spatula until a smooth dough forms. Step 3: Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder to the third. Mix well, until matcha and strawberry powder are incorporated. Step 4: When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough. Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much. Step 5: Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven. Step 6: Bake for 11 - 13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool. Jenn's Note: Original vegan recipe here . Previous Next

< Back Christmas Light Cookies Yield: 10 Cookies (Using 3-Inch Cutter) Prep Time: 15 Minutes (Chill Time: 30 Minutes) Cook Time: 9 – 10 Minutes Category Desserts Calories: 255 Carbs: 37.5 Fat: 10.2 Fiber: 0.6 Protein: 3.2 WW Points: 11 ingredients Cookies 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg plus 1 large egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups bread flour Zest of 1 orange Icing and Decoration 1 cup powdered sugar 2–3 tablespoons milk Melted chocolate (for the “light string”; Ghirardelli used) Colored M&M’s, cut in half directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy. Step 2: Add the egg, egg yolk, vanilla extract, baking powder, orange zest, and salt. Mix for 1 minute, scraping down the bowl as needed. Step 3: With the mixer on low, add the bread flour and mix until just combined. Step 4: Cover the dough and refrigerate for 30 minutes. Step 5: Roll the dough to ¼-inch thickness and cut out rounds using a 3-inch cookie cutter. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. Step 7: Bake for 9–10 minutes, or until set but not browned. Cool completely. Step 8: Dip the cookies into the simple icing and allow the icing to harden fully. Step 9: Pipe melted chocolate in a wavy line over the iced cookies to create the string of lights. Press halved M&M’s along the chocolate to resemble colorful Christmas lights. 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