< 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 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 Chai Sugar Cookies Yield: 21 Cookies Prep Time: 1 Hour 10 Minutes Cook Time: 9 Minutes Category Desserts Calories: 147 Carbs: 25.3 Fat: 4.6 Fiber: 0 Protein: 1.5 WW Points: 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar Add 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 (bigelow brand) for the icing: 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons egg nog Or your milk of choice! directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Step 2: Add in egg nog and mix well until a thick icing forms. Set aside. for the cookies: Step 1: Sift together flour, baking soda & salt. Add in leaves from chai bag to flour, mix and set aside. Step 2: Beat the butter and applesauce. Step 3: Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Step 5: Cover bowl with plastic wrap and chill dough for 1 hour. Step 6: Heat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto baking sheet. I used a rounded size of this scoop . Step 7: 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 Egg Salad Toast Yield: 3 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 276 Carbs: 20.6 Fat: 14.7 Fiber: 5.3 Protein: 17 WW Points: 4 ingredients 3 slices Milton’s whole grain bread Found at Trader Joe’s 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: In a bowl, break up the hard cooked eggs with a fork or potato masher into a small dice. Step 2: Add rest of ingredients and mix until well incorporated. Step 3: Taste as you go and adjust seasonings as desired. Previous Next

< Back Parfait: Mixed Berry Yield: N/A Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 205 Carbs: 40.4 Fat: 3.3 Fiber: 12.3 Protein: 14.4 WW Points: 3 ingredients 1 vanilla flavored chobani zero sugar yogurt Or any brand you like! 2 tablespoons mixed berry sauce (see recipe) 1 birthday cake flavored fiber one bar Cut into 16 pieces. ¼ cup each blueberries and chopped strawberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Put all ingredients into a small saucepan and cook over medium low heat until the berries start to bubble. Step 2: Start to smash the berries with a rubber spatula and cook until they start to become a thicker consistency. This should take 5 - 8 minutes. Step 3: Set aside to cool. 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 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 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 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 Pumpkin Cake Cookies Yield: 22 Cookies Prep Time: 45 Minutes Cook Time: 8 Minutes Category Desserts Calories: 138 Carbs: 11.6 Fat: 9 Fiber: 1.2 Protein: 3.2 WW Points: 3 ingredients for the pumpkin cake cookie: 2 eggs ¼ cup pumpkin puree 1 box Simple Mills Vanilla cake mix ¼ cup all purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice for the cream cheese icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the pumpkin cake cookie: Step 1: Set your oven to 350ºF. In a large bowl, mix together eggs and pumpkin puree. Step 2: Mix in the mix, all-purpose flour and baking powder and pumpkin pie spice until combined. Step 3: Add dough to fridge for 10 minutes. Step 4: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop to scoop my cookies (this is about a tablespoon size). Step 5: Put back in fridge for 30 minutes. Step 6: Bake for 8 minutes rotating once halfway. Step 7: Let cool 5 minutes and enjoy! for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. An electric hand mixer will work too. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Previous Next