< Back Le Bacon Crunchwrap Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 497.2 Carbs 43.3 Fat 18.8 Fiber 2 Protein 38.7 WW Points 13 ingredients 4 10" flour tortilla 4 extra thin corn tortillas, baked until crunchy 1 pound 96% ground beef, warmed and seasoned 4 slices kraft deluxe american cheese (or cheese of choice) 8 slices center cut bacon ½ cup dill pickle chips, diced ½ cup white onion, diced 2 cups romaine lettuce, shredded ½ – 1 teaspoon garlic powder ½ – 1 teaspoon onion powder a pinch of salt 15 cracks of black pepper for the thousand island: light mayo ketchup sweet relish or diced pickles if you don't have sweet relish directions Step 1: Season your ground beef with salt, pepper, garlic powder, and onion powder. Cook and set aside. Step 2: To assemble, take one slice of cheese and place it in the middle of your 10" tortilla. Step 3: Next, add a quarter of warm seasoned ground beef on top of the cheese to help melt it. Step 4: Add two slices of bacon, broken in half. Step 5: Next, grab your crunchy tostada and spread your "Thousand Island" on one side, and place it on top of your cheese, dressing side up. This will act as a "glue" for your lettuce. Step 6: Lastly, add your lettuce, diced pickles and onions. Use the " Crunchwrap Fold " method to close up and using medium heat, place on griddle with the folded side down first. Flip and cook until the both sides are lightly browned. Jenn's Notes: Although this is a more indulgent recipe, any ingredients can be swapped to save calories and points. Previous Next

< Back Creamy Sun-Dried Tomato Pasta with Chicken Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 231 Carbs 19.8 Fat 9.7 Fiber 3 Protein 14.8 WW Points 3 ingredients 1 8 ounce package of pasta (I used Fiber Gourmet) 1 pound boneless, skinless chicken breast tenderloins, cut into pieces 1 tablespoon i can't believe it's not butter light 3 cloves garlic, minced 4 ounces sun-dried tomatoes, chopped (not in oil) ¼ teaspoon salt ⅛ teaspoon pepper ½ teaspoon paprika ½ teaspoon onion powder 1 teaspoon italian seasoning 1 ½ cup unsweetened almond milk ¼ teaspoon red pepper flakes 2 tablespoons corn starch ¼ cup parmesan cheese ¾ cup light mozzarella directions Step 1: Cook pasta per package instructions. Drain well. Step 2: Season chicken with paprika, salt, and pepper. Meanwhile, melt the butter in a large skillet to medium - high heat. Step 3: Add garlic and stir in chicken. Cook for five minutes or until lightly browned. Step 4: In a small bowl, whisk the almond milk and corn starch until smooth. Step 5: Add corn starch mixture to the skillet along with sun-dried tomatoes, all the seasonings, mozzarella, and parmesan cheese. Step 6: Bring to a boil, stirring constantly. Reduce heat to low and simmer for another five minutes. Stir in cooked pasta, toss gently to coat. Step 7: Remove from heat and serve immediately. Jenn's Note: I also top mine with chopped parsley! Original recipe from Jenn's WW Journey 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 for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt ½ cup fresh or frozen blueberries 1 teaspoon vanilla extract 1 teaspoon almond extract dash of ground cinnamon ½ a medium banana, sliced and divided for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ a medium banana, sliced fresh blueberries directions Step 1: Blend the Batter Heat a non-stick skillet over medium-low heat. Add all pancake ingredients to a blender, reserving half of the banana slices for topping. Blend until smooth. Step 2: Pour & Layer Pour ⅓ of the batter into the skillet. Add a few banana slices on top, then lightly cover them with a bit more batter to prevent sticking. Step 3: Cook & Flip Cook for 1–2 minutes until set, then flip and cook for another 1–2 minutes until golden and 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 crunchy almond butter, fresh blueberries, and the remaining banana slices. Step 6: Serve & Enjoy Serve warm and enjoy your fruity, protein-packed stack! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Overnight Oats: Blueberry Yield 2 Servings Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 445.6 Carbs 67.7 Fat 14.8 Fiber 17.8 Protein 10.4 WW Points 5 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 cup old-fashioned rolled oats (or oats of choice), divided 1 medium banana, divided 1 cup unsweetened almond milk (or milk of choice), divided a dash of ground cinnamon a splash of vanilla extract for the toppings: 1 fresh blueberries 2 Medjool dates, diced, divided 2 Brazilian nut, chopped, divided 24 grams almond butter, divided directions Step 1: Make the Oat Base Divide the banana between two jars or containers and mash until smooth. Stir in a dash of cinnamon and a splash of vanilla. Step 2: Combine Divide the oats and almond milk evenly between the jars. Stir each until fully combined.. Step 3: Add Toppings Divide the blueberries, diced Medjool dates, chopped Brazil nuts, and almond butter evenly between both jars. Step 4: Chill Cover and refrigerate overnight (or at least 2–4 hours). Previous Next

< Back Air Fried Turkey Chorizo Poppers Yield 16 Servings Prep Time 20 – 25 Minutes Cook Time 6 – 8 Minutes Category Appetizers Calories 137 Carbs 5 Fat 8 Fiber 1.4 Protein 10 WW Points 2 ingredients 1 pound Jennie-O turkey chorizo 8 slices center-cut bacon, cooked and diced 6 green onions, sliced ⅓ cup finely shredded colby and jack cheese ½ teaspoon onion powder ½ teaspoon garlic powder 10–15 cracks of black pepper Pinch of salt 1 bag mini peppers, cut in half lengthwise, seeded and deveined My bag had 16 peppers, yielding 32 halves ½–⅓ cup seasoned panko crumbs directions Step 1: Prepare the peppers, green onions, and bacon. Step 2: Next, take the cooked and diced bacon, diced green onions, seasonings, cheese and mix in with the uncooked turkey chorizo until well incorporated. This is the filling for the peppers. Step 3: Take about 1 - 2 tablespoons of filling and slightly mound it into the pepper halves. Once they are all filled, take the pepper halves and dip them in the seasoned panko so that it sticks to the filling. Step 4: Preheat your air fryer to 400 °F . Step 5: Place peppers in air fryer panko side up and spray tops with pan spray. Step 6: Bake at 400 °F for 6 - 8 minutes, or until panko is golden brown, and the internal temperature reaches a minimum of 165 °F . Step 7: Serve immediately and enjoy! Previous Next

< Back Air Fried Panko Fish Tacos Yield 4 Servings Prep Time 5 – 10 Minutes Cook Time 8 Minutes Category Lunch + Dinner Calories 273 Carbs 34 Fat 2.6 Fiber 34 Protein 2.5 WW Points 5 ingredients for the fish: 4 filets halibut, cut in half (to fit a 6" tortilla) ¼ cup flour, seasoned with salt and pepper egg wash, 2 eggs scrambled with a little water ⅔ cup panko breadcrumbs, seasoned with salt, pepper, onion powder, and garlic powder 8 6" tortillas for the toppings (optional): spicy crema, your favorite salsa / hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions cilantro lime directions Step 1: Make a breading station with three shallow dishes: one dish for the seasoned flour, one with the scrambled egg and the last with the seasoned panko. Step 2: Take a halibut piece and one by one, dip them in each bowl in that order (flour, egg, panko), shaking off the excess after each dip. Step 3: Place the breaded fish in an air fryer basket and spray the top side of the fish with some pan spray. Step 4: Set the air fryer for 400°F and cook for about 3 - 4 minutes. Then, flip the fish and spray the pan spray again and cook for another 3 - 4 minutes or until internal temperature reaches 145°F. Another good indicator to check the temperature is when you notice your panko turning golden brown. Meanwhile, warm up your corn tortillas. to build the taco: Spread some spicy crema on your warm tortilla and place in your taco holder . Add a piece of fish, top with pickled onions, fresh cilantro leaves, and a big squeeze of lime. Set on your tray and repeat! Jenn's Notes: For the spicy crema, I always use our homemade fire roasted salsa (store bought is fine too) mixed with some light sour cream. Previous Next

< Back Overnight Oats: Mango Pineapple Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 360 Carbs 65 Fat 6.8 Fiber 7.8 Protein 13.4 WW Points 2 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 medium banana, divided splash of vanilla extract dash of ground cinnamon 1 cup old-fashioned oats (or oats of choice) , divided ½ cup almond milk, divided 1 container toasted coconut vanilla Greek yogurt, divided for the toppings: 2 dole cups no sugar added, pineapple tidbits ½ cup defrosted frozen mango, diced and divided *2 tablespoon almond slivers, divided directions Step 1: Mash the Banana Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add Flavor Boosters Add a splash of vanilla extract and a dash of cinnamon to each container. Stir to combine. Step 3: Mix the Oats Add ½ cup oats and ¼ cup almond milk (or protein shake) to each jar. Mix until fully combined. Step 4: Add the Creamy Layer Divide the toasted coconut vanilla Greek yogurt between both jars and stir until creamy and well incorporated. Step 5: Add the Tropical Toppings Top each container with pineapple tidbits and diced mango. Cover and refrigerate overnight, or at least 4 hours. Jenn's Note: *Add almond slivers just before serving to keep them crunchy. Previous Next

< Back Spring Rolls Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 383 Carbs 81.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 8 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 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers 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. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. 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 Protein Pancakes: Blueberry Lemon Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes (Pancakes), 30 Minutes (Sauce) Category Breakfast Calories 493 Carbs 77.2 Fat 3 Fiber 18.1 Protein 35.4 WW Points 2 ingredients for the pancakes : ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 squeeze lemon juice Zest from ½ lemon 1 splash vanilla extract blueberry lemon sauce (filling + topping): 1 cup frozen blueberries 1 tablespoon water 2 tablespoons sugar-free sweetener 1 squeeze fresh lemon juice Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, water, sugar-free sweetener, lemon juice, and zest. Stir occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool. Step 2: Make the Pancakes Heat a non-stick skillet over medium-low heat. Blend all pancake ingredients (except the sauce) until smooth. Pour 1⁄3 of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce onto the batter and then cover with a little bit more batter *this will help the blueberry from sticking to the pan. Cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat with the remaining batter to make about three 6-inch pancakes. Step 3: Serve Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy! Inspired by this Original Recipe . Previous Next