< 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 Pulled Chicken Yield: 8 Servings Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 115 Carbs: 7.7 Fat: 0.1 Fiber: 3.8 Protein: 22.7 WW Points: 0 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. 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. Jenn's Notes: My Chicken Bacon BBQ Sandwich is 11 points: 4 Points: Ciabatta 4 Points: Cheese 3 Points: Onion Rings Previous Next

< Back Matcha Swirl Cookie Yield: 29 Cookies (#60 Scoop) Prep Time: 20 Minutes Cook Time: 13 – 14 Minutes Category Desserts Calories: 130 Carbs: 16.4 Fat: 6.5 Fiber: 0.3 Protein: 1.5 WW Points: 6 ingredients For the Cookie Dough 2 ¼ cups bread flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup unsalted butter, softened 1 ⅓ cups granulated sugar, plus more for rolling 1 large egg 2 teaspoons vanilla extract 2 teaspoons matcha powder For the Strawberry Icing 1 cup powdered sugar 1 ½ to 2 tablespoons milk 1 tablespoon strawberry jam, pushed through a mesh sieve 1–2 drops pink food coloring gel (optional) Ground freeze-dried strawberries, for garnish directions Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 4–5 minutes, until very light and fluffy. Scrape down the bowl. Step 3: Add the egg and vanilla extract. Mix on medium-high for 30 seconds, then scrape down the bowl and paddle. Step 4: Add the dry ingredients and mix on low just until a dough forms. Do not overmix. Step 5: Weigh the dough and divide it exactly in half. Leave one half plain. Add the matcha powder to the other half and mix on low–medium until fully combined. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper. Step 7: Using a #60 scoop , portion out the plain dough and matcha dough separately onto a baking sheet. Step 8: To marble the dough: Take one scoop of plain dough and one scoop of matcha dough. Press gently together, then tear the ball in half so each hand holds a mixed piece. Rotate the halves in opposite directions so mismatched colors meet, then press together again. Tear and press once more for extra marbling—do not overmix or the colors will blend. Step 9: Place 1/4 to 1/2 cup granulated sugar in a small bowl. Roll each dough ball in the sugar and place 8 per lined baking sheet. Step 10: Bake for 10 minutes. Bang the baking sheet on the oven rack 1–2 times to deflate. Rotate the tray, then bake for another 3–4 minutes, until the edges are lightly golden. Bang the tray again immediately after removing. Cool completely. Step 11: To make the icing: Press the strawberry jam through a fine sieve into a bowl. Add the powdered sugar and milk, mixing until smooth and thick with a slow-drizzle consistency. Adjust with more powdered sugar for thickness or more milk for thinning. Add pink food coloring if desired. Step 12: Drizzle or pipe the icing over the cooled cookies. Top with crushed freeze-dried strawberries. Allow the icing to set before serving. Previous Next

< Back Bacon and Blue Cheese Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 214 Carbs: 17.7 Fat: 6.7 Fiber: 1.1 Protein: 18.2 WW Points: 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 2 ounce blue cheese 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. Step 4: When the patties are almost done, add the blue cheese on top the patty. This will help it melt! While the patties are cooking, start toasting your buns. Step 5: Once toasted add lettuce, onion and tomato to the bottom bun. Step 6: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the cheese, add the top bun and enjoy! Jenn's Note: Serve with Air Fried Potatoes. Yum! Previous Next

< Back Teriyaki Chicken Noodles Yield: 2 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 368.3 Carbs: 54.1 Fat: 1.9 Fiber: 5.9 Protein: 33.7 WW Points: 8 ingredients 1 pack Thai wheat noodles from Trader Joe’s (or noodles of choice) 2 medium carrots, sliced in ¼” pieces 1 medium zucchini, sliced in ½” pieces 1 8-oz can sliced water chestnuts, drained ½ red onion, sliced 4 chicken tenderloins, Teriyaki marinated and grilled Or cooked your desired way, then shred ¼ cup teriyaki sauce for the toppings: green onion furikake sriracha directions Step 1: Marinate the chicken tenderloins in your favorite teriyaki sauce first thing in the morning and refrigerate. By dinner time, they’ll be full of flavor. Step 2: About 30 minutes before cooking, remove the chicken from the fridge, to get the chill off. Grill or pan-cook until done, let cool slightly, then shred. Step 3: While the chicken cooks, prep the carrots and zucchini. Steam them on the stove or in the microwave until tender but still slightly crisp. Ideally, they’ll finish around the same time as the chicken. Drain the water chestnuts. Step 4: In a medium frying pan over medium-high heat, add avocado oil spray (or your preferred oil). Once hot, sauté the onion slices until tender. Stir in the water chestnuts, carrots, and zucchini, tossing for a couple of minutes. Step 5: Add the noodles and shredded chicken, and toss again until heated through. Step 6: Finally, pour in the teriyaki sauce, toss to coat, and serve immediately. Previous Next

< Back Ribeye Roast Yield: 4 – 6 Servings Prep Time: 10 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 381 Carbs: 25.1 Fat: 11.9 Fiber: 2.5 Protein: 40 WW Points: 11 ingredients 2 pounds ribeye roast 1 pounds baby potatoes 2 cloves garlic, thinly sliced 1 medium yellow onion, sliced 8 oz baby bella mushrooms, sliced 3 – 4 sprigs of rosemary 2 tablespoons olive oil kosher salt and cracked black pepper directions Step 1: Heat oven to 350°F. Boil potatoes for 10 minutes. While the potatoes are boiling, season the roast heavily with kosher salt and cracked black pepper on all sides. Step 2: Heat a large oven-safe skillet over medium-high heat. Once the skillet is hot add in the olive oil. Step 3: Sear the roast 5 minutes per large side. Sear the rest of the sides for a couple of minutes until no longer pink. Step 4: Add the potatoes, onions, mushrooms, and garlic, to the skillet spreading evenly around the roast. Step 5: Add the rosemary sprigs and cover with foil and bake for about 20 minutes (or less) depending on how well you like your roast cooked. 20 minutes took it to medium 140 - 145°F. Step 6: Let rest for 30 minutes. Slice and serve with the potato mixture. Previous Next

< Back Chipotle Soyrizo Pizza Yield: 8 Servings Prep Time: 5 Minutes Cook Time: 15 Minutes Category Lunch + Dinner Calories: 306 Carbs: 40.2 Fat: 10.6 Fiber: 0.4 Protein: 12.4 WW Points: 5 ingredients for the skinny pizza dough: 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) for the cheesy sauce: 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. ¼ cup shredded lite mozzarella cheese ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg salt and pepper to taste what's on my pizza: 15 points: 8 ounce soy chorizo 11 points: cheesy white sauce 4 points: lite mozzarella cheese 0 points: red onion - 0 points directions for the skinny pizza dough: 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. for the cheesy sauce: Step 1: Warm the milk in a microwave, then set aside as you will use this shortly. In a large skillet, melt the butter over medium heat. Step 2: 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 3: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 4: Lastly, whisk in the mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Step 5: Mix well to incorporate the cheeses and seasonings. Remove from heat. Makes 2 cups. Jenn's Note: *Use in roasted veggie lasagna. Previous Next

< Back Peanut Butter and Jelly Cookies Yield: 48 Cookies (#60 Scoop) Prep Time: 10 Minutes Cook Time: 8 Minutes Category Desserts Calories: 144 Carbs: 16.8 Fat: 7..5 Fiber: 0.7 Protein: 2.9 WW Points: 6 ingredients 8 ounces unsalted butter 8 ounces sugar 6 ounces light brown sugar 5 ounces chunky peanut butter 1 large egg 2 teaspoons vanilla extract 13 ounces bread flour 4 teaspoons baking powder 6 ounces toasted peanuts, chopped ½ cup strawberry preserves, warmed in a pan Finishing 4 tablespoons creamy peanut butter (for drizzle) crushed toasted peanuts directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter, granulated sugar, and brown sugar until light and fluffy. Step 2: Add the egg and vanilla extract gradually, mixing well and scraping down the bowl as needed. Step 3: Add the chunky peanut butter and mix until fully combined. Step 4: In a separate bowl, sift together the bread flour and baking powder. Step 5: Add the dry ingredients to the mixer on low speed, mixing just until a stiff dough forms. Step 6: Fold in the chopped toasted peanuts. Step 7: Using a #60 scoop , portion the dough onto a parchment-lined or silicone-lined baking sheet. Step 8: Flatten each cookie with a fork to create the classic criss-cross tic-tac-toe pattern. Step 9: Add ½ teaspoon warmed strawberry preserves to the center of each cookie. Step 10: Bake at 350°F for 8 minutes, rotating the tray halfway through. Step 11: Cool completely, then drizzle lightly warmed creamy peanut butter over the tops. 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 Protein Pancakes: Pumpkin Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 453 Carbs: 61.3 Fat: 7 Fiber: 8.2 Protein: 32.8 WW Points: 3 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 cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla dash of cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and 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 3: This should make about 3, 6-inch pancakes. Top with sliced banana and pumpkin seeds. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next