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< 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 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 Red Velvet Crinkle Cookies Yield 24 Cookies Prep Time 10 Minutes Cook Time 10 Minutes Category Desserts Calories 145 Carbs 25.9 Fat 4.3 Fiber 0.4 Protein 1.8 WW Points 7 ingredients ½ cup butter, room temperature ¾ cup brown sugar ½ cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla ½ teaspoon red food coloring, good quality 2 cup flour ⅓ cup cocoa 1 ½ teaspoon baking powder ½ teaspoon kosher salt for rolling the cookies: ½ cup granulated sugar, in a small bowl ½ cup powdered sugar, in a small bowl directions Step 1: Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper or. Set aside. Step 2: Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Step 3: Add the vanilla and red food coloring and mix well. Step 4: In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Step 5: Add the dry ingredients to the wet and beat together until combined. Step 6: Fill one bowl with granulated sugar and one bowl with powdered sugar. I used a #60 cookie scoop (or 1 tablespoon) to scoop cookies out. Step 7: First roll the balls in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Step 8: Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked but are still a little gooey in the center. Jenn's Note: Original recipe here . 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 Dill Pickle Grilled Cheese Yield 2 Servings Prep Time 5 Minutes Cook Time 5 – 7 Minutes Category Lunch + Dinner Calories 180 Carbs 25 Fat 6 Fiber 2 Protein 7 WW Points 6 ingredients 2 slices of sourdough bread, or bread of choice 1 ounce havarti cheese with dill, grated pickle chips Placed on a paper towel to remove extra moisture. avocado oil spray, or pan spray of choice directions Step 1: Heat a griddle or skillet over medium heat. Place ½ ounce of the grated dill cheese on one piece of bread. Step 2: Top with pickles and the other ½ ounce of the cheese. Step 3: Top with the second slice of bread and spray with pan spray. Step 4: When the griddle or skillet is nice and hot, place the sandwich sprayed side down. Cook until it’s golden brown – about 2 - 3 minutes, spray the top bread and flip the sandwich. Step 5: Cook again for about 2 - 3 minutes until the second side is golden brown and the cheese is melted. Step 6: Cut in half and serve immediately with dill pickle chips! Jenn's Notes: Recipe inspo here . Previous Next

< Back TikTok Feta Pasta Yield 8 – 10 Servings Prep Time 5 – 10 Minutes Cook Time 20 – 25 Minutes Category Lunch + Dinner Calories 268 Carbs 32.4 Fat 10.9 Fiber 7.7 Protein 18.5 WW Points 9 ingredients 1 block feta cheese I use authentic Greek from Trader Joe's. 1 pint grape tomatoes ½ yellow onion, sliced 4 – 5 cloves of garlic, smashed 10 – 15 cracks of black pepper 1 teaspoon onion powder 1 ½ teaspoon italian seasoning drizzle of olive oil salt to taste The feta is salty on its own, so I didn't add any extra salt to my dish. directions Step 1: Get your water boiling for the pasta! Step 2: Place the block of feta in the center of a 9 x 13" baking dish. Step 3: Add the grape tomatoes, onion, and garlic to the dish spreading around the block of feta. Step 4: Sprinkle spices all over the dish and bake at 400°F for about 20 - 25 minutes or until your tomatoes have started to burst open. Step 5: Once they have all bursted open, mix all that goodness together! It won't look the prettiest, but it sure will be tasty! Step 6: Meanwhile, cook your pasta according to the package directions. When your pasta is ready, add your pasta to the tomato and feta mixture and serve! Previous Next

< 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