< Back Air Fried Chicken Egg Rolls Yield: 4 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 -– 10 Minutes Category Lunch + Dinner Calories: 309 Carbs: 39.9 Fat: 6 Fiber: 2.5 Protein: 26.9 WW Points: 6 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: Preheat your air fryer at 400 °F . Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though. Step 9: Reapply pan spray when you flip. Previous Next

< Back Bacon Onion Jam Patty Melt Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 377 Carbs: 31.6 Fat: 12.2 Fiber: 3.2 Protein: 29.2 WW Points: 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam, beef patty, and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Air Fried Jalapeño Poppers Yield: 6 Servings Prep Time: 20 – 25 Minutes Cook Time: 4 – 8 Minutes Category Appetizers Calories: 105 Carbs: 7.1 Fat: 6.2 Fiber: 0.9 Protein: 5.4 WW Points: 4 ingredients 4 ounces light cream cheese, room temperature 6 medium to large jalapeños, cut in half lengthwise, deseeded, with some veins left behind for a little heat Remove all veins and seeds if you want less heat 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced ¼ cup lite finely shredded cheese 5–10 cracks of black pepper Pinch of salt ⅓ cup seasoned panko breadcrumbs directions Step 1: Prepare the jalapeños and set aside. Step 2: Prepare the green onions and bacon and set aside. Step 3: Put the room temp cream cheese, shredded cheese, green onions, cooked and diced bacon and seasonings in a bowl and mix until well incorporated. This is the filling for the jalapeño poppers. Step 4: Preheat your air fryer to 400 °F . Evenly distribute the filling into each half of a jalapeño. Step 5: Once filled, take each half, and dip into the panko so that it sticks to the filling. Pop in the air fryer, panko side up, spray the tops with pan spray, and air fry at 400 °F for 4 - 8 minutes, until the panko turns golden brown, and the inside is heated through. Step 6: Serve and enjoy! 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 pancakes: ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup 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 substitute (such as Splenda) 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 substitute, lemon juice, and zest. Stir every 10 minutes. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 30 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 ⅓ of the batter into the skillet to make a 6-inch pancake. Add a spoonful of blueberry lemon sauce on top. Cook for 1–2 minutes per side, until golden and set. Repeat with the remaining batter to make 3 pancakes total. Step 3: Serve Stack pancakes and top with the remaining blueberry lemon sauce. Serve immediately and enjoy! Inspired by this Original Recipe . 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

< Back Bacon Onion Jam Yield: 16 Servings Prep Time: 10 Minutes Cook Time: 1 Hour 20 Minutes Category Condiments Calories: 202 Carbs: 15.2 Fat: 7.2 Fiber: 2.4 Protein: 10.4 WW Points: 4 ingredients 1 12 ounce pack of bacon, cut crosswise into ½” pieces 6 cups yellow onions, diced (about 3 medium onions) pinch of kosher salt 1 tablespoon lakanto golden sugar 3 tablespoons brown sugar ¼ - ½ teaspoon black pepper 4 cloves garlic, finely diced ¼ cup balsamic vinegar 3 - 4 tablespoons water *as needed directions Step 1: Heat a large skillet over medium-low. Add the bacon and cook down until it’s still a little chewy, not crispy. Step 2: When cooked, remove the bacon from the pan and place on some paper towels to help remove the grease. Step 3: Remove all but 1 tablespoon of bacon grease from the pan, add your diced onions, and a pinch of kosher salt, and cook over medium-low heat, stirring every 10 minutes or so, until the onions are caramelized. This will take about 60 minutes – but so worth it! Step 4: At this point, add the sugars, pepper, garlic, balsamic vinegar, and bacon to the onions – mix until well incorporated. Step 5: Cook over low heat, stirring occasionally, for 15 minutes, adding the water as needed to get the mixture all jammy and thick. Step 6: Serve warm or at room temperature. Make my bacon onion jam grilled cheese, patty melt, or add it to a charcuterie board! 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 Apple Fritter Baked Oatmeal Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 – 40 Minutes Category Breakfast Calories: 185 Carbs: 19.9 Fat: 11.4 Fiber: 4.5 Protein: 4 WW Points: 3 ingredients 1 cosmic apple, diced small and cooked for 5 – 7 minutes 1 small ripe banana 1 egg ¼ cup lakanto maple flavored syrup 2 tablespoons i can’t believe it’s not butter light, melted and cooled 1 teaspoon vanilla extract 1 cup vanilla unsweetened almond milk ½ teaspoon cinnamon ¼ teaspoon nutmeg 1½ cup old fashion oats for the topping: ¼ cup pecans, chopped and toasted ¼ cup walnuts, chopped and toasted ¼ cup old fashion oats 1 tablespoon all purpose flour ½ teaspoon cinnamon ⅓ cup lakanto golden sugar 4 tablespoons i can’t believe it’s not butter light, melted directions Step 1: Preheat oven to 350ºF. Spray a 7 x 10" baking dish, with pan spray. Step 2: For the Apple: Dice up small, add a dash of cinnamon and salt and place in a small pan, cook over med heat for 5 - 7 minutes until slightly softened. Set aside to cool. Step 3: For the Bake: In a medium size bowl, mash the small banana, add in the egg, the maple syrup, the melted butter, vanilla extract, and almond milk. Mix well. Step 4: Add in the cinnamon, nutmeg and oats and mix well again. Step 5: Add in the cooled apples, mix well, and pour mixture into your prepared baking dish. Step 6: For the Topping: You can do one of two things – chop by hand or pulse a few times in a food processor. Step 7: Chop or pulse together the pecans, walnuts, and oats until you reach a medium sized crumb. Place into a small bowl, add the flour, cinnamon, sugar, and melted butter and mix until well incorporated. Step 8: Distribute evenly on top of the oatmeal mixture and bake for 30 - 35 minutes or until the oatmeal is set. Step 9: Let cool for 10 minutes, slice, serve and enjoy. Previous Next

< Back Pastrami Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 5 – 10 Minutes Category Lunch + Dinner Calories: 172 Carbs: 14.2 Fat: 6.1 Fiber: 0 Protein: 13 WW Points: 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next

< Back Mad Hippie Sandwich Yield: 1 – 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 542.9 Carbs: 63 Fat: 20.5 Fiber: 15.9 Protein: 26.6 WW Points: 13 ingredients for the sandwich: 2 slices whole-grain bread 40 g carrot ribbons, peeled 40 g cucumber ribbons, peeled 50 g avocado, sliced 20 g plain hummus 20 g beet hummus 1 slice light cheddar cheese 28 g alfalfa sprouts for the dressing: 20 g nonfat Greek yogurt ½ teaspoon ranch seasoning Water, as needed to thin directions Step 1: Make the Dressing In a small bowl, whisk together the Greek yogurt and ranch seasoning. Add a splash of water to thin to your desired consistency. Toss the alfalfa sprouts in the dressing until evenly coated. Set aside. Step 2: Assemble the Sandwich Lightly toast the whole-grain bread. Spread plain hummus on one slice and beet hummus on the other. On the plain hummus side, layer the carrot ribbons and sliced avocado. On the beet hummus side, add the cheddar cheese, followed by cucumber ribbons and the dressed alfalfa sprouts. Close the sandwich, slice if desired, and enjoy immediately. Previous Next