Search this site

< 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

< 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

< Back Albondigas (Meatball Soup) Yield 6 – 8 Servings Prep Time 15 Minutes Cook Time 30 Minutes Category Lunch + Dinner Calories 228 Carbs 26.6 Fat 4.7 Fiber 2.4 Protein 19.9 WW Points 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. Previous Next

< Back Lucky Charms Treats Yield 25 Small Squares Prep Time 5 Minutes Cook Time 10 Minutes Category Desserts Calories 82 Carbs 16.8 Fat 1 Fiber 0.6 Protein 0.6 WW Points 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. Previous Next

< Back Brown Sugar Cinnamon Pop Tart Cookies Yield 20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling) Prep Time 20 Minutes (Chill Time: 45 – 90 Minutes) Cook Time 14 Minutes Category Desserts Calories 419 Carbs 53.2 Fat 21.8 Fiber 0.8 Protein 3.9 WW Points 19 ingredients Cookie Dough 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup light brown sugar, firmly packed 2 large eggs, room temperature 1 teaspoon vanilla extract 3 ⅔ cups bread flour* 2 tablespoons cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt Filling 5 tablespoons unsalted butter, softened ¾ cup light brown sugar, firmly packed ¼ teaspoon vanilla extract 3 tablespoons all-purpose flour or bread flour ½ teaspoon ground cinnamon ⅛ teaspoon table salt Icing 1 ½ cups powdered sugar 3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted) 1–2 tablespoons milk of choice 1 ½ tablespoons light corn syrup ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon My version of this recipe. See bakers flour suggestion. *See baker’s flour note. directions Prepare the Cookie Dough Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed. Step 2: Add the eggs and vanilla extract and mix until fully combined. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Step 4: Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined. Step 5: Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape. Prepare the Filling Step 6: In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy. Step 7: Add the flour, cinnamon, and salt. Mix until smooth and fully combined. I used a #100 scoop for the filling. Assembly Step 8: Remove the chilled dough from the refrigerator. Scoop using a #60 scoop . Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece. Step 9: Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed. Wetting fingertips helps the dough stick when sealing. Step 10: Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes. Bake Step 11: Preheat the oven to 375°F and line a baking sheet with parchment paper. Step 12: Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown. Step 13: Cool completely on the baking sheet. Cookies are fragile while warm. For the Icing Step 14: Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds. Step 15: Immediately drizzle over cooled cookies and allow the icing to set before serving. Previous Next

< Back Chai Sugar Cookie with Pink Icing Yield 12 Cookies Prep Time 1 Hour 10 Minutes Cook Time 9 Minutes Category Desserts Calories 257 Carbs 44.3 Fat 8.1 Fiber 0.1 Protein 2.6 WW Points 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar (+ more for topping) ½ cup powdered sugar 1 egg 2 teaspoon vanilla extract or paste 2 cups flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 vanilla chai bag for the icing 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons almond milk 1 - 2 teaspoons pink food coloring directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Add in egg nog and mix well until a thick icing forms. Set aside. Step 2: Sift together flour, baking soda &]and salt. Add in leaves from the chai bag to flour, mix, and set aside. Step 3: Beat the butter and applesauce. Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Cover bowl with plastic wrap and chill dough for 1 hour. Step 5: Heat oven to 350° Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto a baking sheet. I used this scoop . Step 6: Press evenly and cover with extra sugar. Bake for 9ish minutes. When completely cool, cover with icing. Jenn's Note: This recipe was modified by me from Taylor Swift's recipe here . 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