< Back Parfait: Pumpkin Yield: 1 Serving Prep Time: 5 Minutes Cook Time: N/A Category Breakfast Calories: 159 Carbs: 21 Fat: 3 Fiber: 2 Protein: 12 WW Points: 5 ingredients 1 chobani zero sugar pumpkin spice flavored yogurt dash of cinnamon ⅓ of a piece pumpkin bread (by PFJ), broken into chunks 2 pumpkin snaps, broken into pieces *chopped and toasted pecans *Points do not include pecans directions Step 1: In a small bowl, mix the yogurt and cinnamon until well combined. Step 2: In a jar, layer some of the yogurt mixture, ½ of the pumpkin bread chunks, ½ of the pumpkin snap pieces and repeat until the jar is full. The jar I used is 7.9 ounce. Step 3: Chill and enjoy! Previous Next

< Back Mac and Cheese Bites Yield: 9 Servings Prep Time: 8 Hours and 10 Minutes Cook Time: 15 Minutes Category Appetizers Calories: 121 Carbs: 14.4 Fat: 6.3 Fiber: 4.3 Protein: 6.6 WW Points: 4 ingredients 4 ounces Banza elbow pasta 1 tablespoon unsalted butter 1 ½ tablespoons flour 1 cup unsweetened almond milk 3.5 ounces caramelized onion and cheddar cheese, grated 1 teaspoon mustard 1–2 eggs, whisked (for dipping) ½ cup panko breadcrumbs, seasoned with salt and pepper directions Step 1: In a large pot of boiling salted water, cook pasta until al dente/according to package instructions, then drain. Step 2: In a pot melt 1 tablespoon of butter over medium heat. Whisk in flour and cook, whisking frequently, until the mixture is golden and has a nutty aroma - about 4 minutes. Step 3: While still whisking, slowly add milk and continue to whisk to prevent clumps from forming. You’ll want to do this until it’s boiling, about 7 minutes. Step 4: Once boiling, lower the heat and gently simmer whisking occasionally, until the sauce has thickened, about 10 minutes. Step 5: Off the heat, add in the mustard and the cheese and stir until melted and the sauce is smooth. Step 6: Season with salt, add pasta to the sauce, and stir to combine. Pour into a baking dish, cover, and refrigerate until firm for at least 8 hours. Step 7: Heat up your air fryer to 400°F. Step 8: Get two small shallow dishes. Whisk eggs in one shallow dish and place the seasoned panko in the second. Step 9: Scoop the pasta with this scoop here (about a tablespoon worth) and dip in the eggs with a fork to allow the excess to drip off into the dish, then roll them in the panko mixture to coat completely. Step 10: Transfer to a baking sheet. When you are done scooping all the pasta, place them in the air fryer, spray with avocado oil spray, and bake at 400° for about 15 minutes until golden brown. Serve immediately and enjoy! Previous Next

< Back Overnight Oats: Blueberry Yield: 1 – 2 Servings Prep Time: 5 Minutes Cook Time: 0 – 10 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 4 ingredients ½ cup oats ½ medium – large banana ½ cup unsweetened almond milk a dash of cinnamon ¼ – ½ fresh blueberries 1 medjool date, diced 1 brazilian nut, chopped 6 – 10 grams almond butter directions Step 1: Mash banana in container, preferably one with a lid. add a dash of cinnamon and mix. Step 2: Add in oats and almond milk and mix again. Step 3: Top with blueberries, Medjool date, brazilian nuts, and a drizzle of almond butter. Previous Next

< Back Berry Grilled Cheese Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 442.5 Carbs: 38.2 Fat: 24.9 Fiber: 2.4 Protein: 16.4 WW Points: 18 ingredients for the sandwich: 2 slices sourdough bread 85 g brie cheese, sliced (with rind) 28 g gruyère cheese, grated 20 g fontina cheese, grated 20 g Boursin cheese 2 tablespoons fig jam for the mixed berry compote: ¾ cup frozen mixed berries Zest and juice of ½ lemon 1½ teaspoons fresh thyme leaves directions Step 1: Make the Berry Compote In a small saucepan over medium heat, cook the mixed berries until thawed and the juices release, about 5 minutes. Stir in the lemon juice and zest, and continue to cook for another 5 minutes. In the final minute, add the fresh thyme. Remove from heat and let cool slightly. Step 2: Build and Grill the Sandwich Preheat a skillet over medium heat. Spread fig jam on one slice of bread and Boursin cheese on the other. Layer with brie, gruyère, and fontina cheeses. Close the sandwich and grill in the skillet until golden brown and the cheese is fully melted, about 3 minutes per side. Step 3: Add the Compote and Serve Remove the sandwich from the skillet. Carefully open it, spoon in the berry compote, then close it back up. Slice and serve immediately. Previous Next

< Back Chimichurri Yield: 12 Servings Prep Time: 10 – 15 Minutes Cook Time: N/A Category Condiments Calories: 94 Carbs: 2.9 Fat: 9.4 Fiber: 0.7 Protein: 0.4 WW Points: 3 ingredients ½ cup chopped cilantro 1 cup chopped parsley 30 mint leaves, chopped 2 tablespoons chopped oregano 1 shallot finely diced 4 garlic cloves finely diced ½ cup olive oil 6 tablespoons red wine vinegar 1 teaspoon crushed red pepper ½ teaspoon kosher salt 12 – 15 crack black pepper directions Step 1: Once all herbs, garlic, and shallot are finely chopped, place in a medium bowl. Step 2: Add oil, vinegar, and seasonings. Mix well. Step 3: Season to taste. Serve with tri-tip. Enjoy Previous Next

< Back Bruschetta Yield: 10 Servings Prep Time: 10 Minutes Cook Time: 10 Minutes Category Appetizers Calories: 194 Carbs: 18.5 Fat: 8 Fiber: 0.9 Protein: 10.7 WW Points: 7 ingredients 1 baguette, sliced into ½-inch pieces (about 30 slices) 1 (16-ounce) package sliced fresh mozzarella, each piece cut in half 3–4 roma tomatoes, sliced into ¼-inch slices (about 30 slices) 1 bunch fresh basil, julienned (about 30 leaves) 1–2 whole cloves garlic Olive oil spray Kosher salt Black pepper directions Step 1: Preheat oven to 400 °F . Prepare all the ingredients. Step 2: Place the baguette pieces on a lined baking sheet. Spray the baguette tops with olive oil spray, sprinkle kosher salt and fresh cracked black pepper, and toast in the oven for about 5 - 10 minutes, until lightly golden, flipping once halfway through. You can also do this in a toaster oven. Step 3: Once toasted, remove from oven, and rub each slice of bread with the garlic cloves. Step 4: Next, place a slice of tomato and one-half slice of cheese on each piece of bread and put it back into the oven to melt the cheese. Step 5: Once melted, remove from oven and top with julienned basil. Step 6: Sprinkle a bit more kosher salt and cracked black pepper on top and serve immediately. Enjoy! Previous Next

< Back Apple Fritter Baked Oatmeal Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 – 40 Minutes Category Breakfast Calories: 227.6 Carbs: 21.5 Fat: 12 Fiber: 4.9 Protein: 8.4 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 Chicken Bacon Club Sandwich Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 15 Minutes Category Lunch + Dinner Calories: 306 Carbs: 27.1 Fat: 6.3 Fiber: 2.6 Protein: 31.8 WW Points: 6 ingredients 2 slices sourdough bread 4 slices of center-cut bacon, cooked 1 slice lite white cheddar (or cheese of choice) lettuce I used butter lettuce. tomatoes, sliced for the herby spread: ½ cup nonfat Greek yogurt (NFGY) rosemary, parsley + thyme – finely chopped I used what I had on hand. salt and pepper garlic powder onion powder juice of one lime pinch of chicken bouillon directions Step 1: In a small bowl, combine Greek yogurt, chopped herbs, lime juice, garlic powder, onion powder, salt, pepper, and bouillon. Mix until smooth and flavorful. Adjust seasoning to taste. Step 2: Spray chicken with olive oil and season with salt, pepper, and a pinch of the same herb blend. Grill until fully cooked (internal temp 165°F). Let rest, then slice. Step 3: Lightly toast sourdough. Spread the herby yogurt mixture on one side of each slice. Step 4: On one slice: Butter lettuce Tomato slices (add a pinch of salt & pepper) Grilled chicken cheese Crispy bacon Top with the second slice of bread. Step 5: Slice in half and serve with soup, chips, or a fresh salad. Previous Next

< Back Air Fried Chicken Parmesan Yield: 4 Servings Prep Time: 10 Minutes Cook Time: 16 Minutes Category Lunch + Dinner Calories: 300 Carbs: 18.3 Fat: 11.4 Fiber: 1.5 Protein: 28.5 WW Points: 8 ingredients 2 large chicken breasts, sliced in half thickness wise, then pounded out thin ½ cup italian style breadcrumbs ¼ cup all purpose flour, seasoned with salt and pepper 1 egg, beaten and seasoned with salt and pepper 8 slices fresh mozzarella cheese 1 cup rao’s marinara Or your sauce of choice. 2 tablespoons grated parmesan basil or parsley for garnish directions Step 1: Preheat your air fryer and oven to 400 °F . We’re going to cook & crisp up the chicken in the air fryer, then transfer it to a baking dish and finish it off in the oven to heat the sauce through and get that cheese all melty! Step 2: Prepare the chicken by slicing it in half thickness wise to make 4 pieces. Place each piece of the chicken breast onto plastic wrap. Cover with another piece of plastic wrap and using a mallet or rolling pin, flatten the chicken breasts until they are even in thickness. Step 3: Next, make a breading station with 3 shallow dishes: one shallow dish with the seasoned flour, the second with the seasoned beaten egg and the third with the seasoned breadcrumbs. Step 4: Take a chicken breast piece one by one and dip them in each shallow dish in that order (flour, egg, breadcrumbs) shaking off the excess of flour and egg and then making sure to fully coat with the breadcrumbs. Step 5: Once your air fryer is ready, spray the basket with pan spray and add the chicken breast pieces. Give them a spray of pan spray on top too - this will help them crisp up and turn golden. Cook on 400 °F for 6 minutes, flipping once halfway through. Step 6: When the chicken is done, transfer them to a baking dish and top each piece with a ¼ cup of sauce, 2 medallions of mozzarella, and sprinkle the parmesan over the top. Step 7: Place into your preheated oven for about 5 - 10 minutes until the cheese is nice and melty. Step 8: Top with basil or parsley, serve and enjoy! Previous Next

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