< Back Balsamic Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 18 Minutes Category Lunch + Dinner Calories: 152 Carbs: 17 Fat: 2.9 Fiber: 0.4 Protein: 14.7 WW Points: 3 ingredients 8 chicken tenderloins 2 slices provolone cheese (¼ slice per slider) ¾ medium onion, sliced 2 cups spinach ¼ cup balsamic vinegar 8 slider buns ½ teaspoon kosher salt 15 – 20 cracks black pepper ½ teaspoon onion powder ½ teaspoon garlic powder directions Step 1: Season the tenderloins with salt, pepper, onion and garlic powders, and bake them in the oven at 375°F for about 15 - 18 minutes or until the internal temperature reaches 165°F. Step 2: While your chicken bakes, cook your sliced onions in a pan with some olive oil spray over medium - low heat until they start to caramelize, about 7 - 9 minutes. While your onions are caramelizing, get your buns toasting! Step 3: Next, add the spinach to the onions and mix in until it starts to wilt. Add balsamic vinegar and mix until well incorporated. Cook for about a minute. Turn off heat. Step 4: Divide mixture into eight stacks and add a ¼ slice of provolone to each stack. The melted cheese will hold the stacks together. Step 5: When everything is ready, start assembling! Start with the chicken on the bottom half of the bun. I used one tenderloin per slider and cut them in half to fit the bun. Step 6: Top with onions, spinach, and provolone mixture, and top bun. Enjoy! Previous Next

< Back Apricot Pistachio Crostini Yield: 5 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Appetizers Calories: 119 Carbs: 20.9 Fat: 1.9 Fiber: 1.4 Protein: 6.1 WW Points: 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. Previous Next

< Back Smash Banh Mi Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 229 Carbs: 19.4 Fat: 6.8 Fiber: 2.2 Protein: 20.9 WW Points: 4 ingredients 1 pound ground chicken 99% 1 tablespoon ginger paste 1 tablespoon lemongrass paste 4 cloves garlic, finely chopped ¼ cup chopped cilantro 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 teaspoon ground white pepper pinch of kosher salt 8 corn tortillas directions Step 1: Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla. You can divide the mixture into more portions if you want to make more than 8 tacos. Step 2: Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes. Step 3: Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy. Jenn's Notes: Pictured Toppings: Pickled Carrots Thinly Sliced Cucumber Fresno Chili Sriracha Mayo Cilantro Leaves Peanuts Fold the taco in half and enjoy with a fresh squeeze of lime. 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 Strawberry Matcha Sugar Cookie Yield: 12 – 15 Cookies Prep Time: 10 Minutes Cook Time: 11 – 13 Minutes Category Desserts Calories: 139 Carbs: 19.9 Fat: 6.2 Fiber: 0.1 Protein: 1.3 WW Points: 7 ingredients ½ cup butter, room temperature ¾ cup sugar 1 teaspoon vanilla bean paste ¼ cup unsweetened almond milk 1 ½ cup flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 2 teaspoons matcha powder ½ cup freeze dried strawberries, blended into a powder directions Step 1: Preheat your oven to 350ºF and line a baking tray with parchment paper or a baking mat. Whip butter, sugar, vanilla bean paste and milk until smooth. Step 2: Sift in flour, baking powder and baking soda and mix with a spatula until a smooth dough forms. Step 3: Divide the dough into 3 equal parts in 3 bowls. Leave one bowl of dough as is, add matcha powder to another and strawberry powder to the third. Mix well, until matcha and strawberry powder are incorporated. Step 4: When ready to bake, take a heaping tablespoon each of plain, matcha and strawberry dough. Roll them together between your hands to form a smooth ball, then gently press down on your baking sheet. Flatten slightly, but not too much. Step 5: Repeat with remaining dough and make sure there is at least 2 inches between each cookie as they will spread in the oven. Step 6: Bake for 11 - 13 minutes, until edges are golden brown, keeping in mind the cookies will firm up as they cool. Jenn's Note: Original vegan recipe 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 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 Cinnamon Swirl Hearts Yield: 12 – 18 Hearts Prep Time: 5 Minutes Cook Time: 8 Minutes Category Desserts Calories: 21.5 Carbs: 9.3 Fat: 2.1 Fiber: 0.8 Protein: 1.4 WW Points: 3 ingredients 1 box pillsbury sugar free cinnamon swirl quick bread and muffin mix ¾ cup water 2 eggs ¼ cup unsweetened applesauce (in place of oil) directions Step 1: Follow the instructions on box to make batter. I used applesauce in place of the oil. Step 2: Spray Wilton Six Heart Baking Pan generously with pan spray. I couldn't find the exact baking tin / mold but I did find this silicone mold similar to mine. Step 3: Start with the batter and fill the hearts about halfway, put a layer of the cinnamon swirl (about a tablespoon), and add another layer of batter. Step 4: Top with cinnamon swirl mixture again (about a tablespoon). Step 5: Bake until done (about eight minutes depending on the size of your mold). Step 6: Cool for five minutes in pan. Remove and serve! Jenn's Note: Serving Size: 1 Heart Previous Next

< Back Le Bacon Crunchwrap Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 590 Carbs: 43.3 Fat: 25.8 Fiber: 2 Protein: 42.7 WW Points: 19 ingredients 4 10" flour tortilla 4 extra thin corn tortillas, baked until crunchy 1 pound 96% ground beef, warmed and seasoned 8 slices kraft deluxe american cheese (or cheese of choice) 8 slices center cut bacon ½ cup dill pickle chips, diced ½ cup white onion, diced 2 cups romaine lettuce, shredded ½ – 1 teaspoon garlic powder ½ – 1 teaspoon onion powder a pinch of salt 15 cracks of black pepper for the thousand island: light mayo ketchup sweet relish or diced pickles if you don't have sweet relish directions Step 1: Season your ground beef with salt, pepper, garlic powder, and onion powder. Cook and set aside. Step 2: To assemble, take one slice of cheese and place it in the middle of your 10" tortilla. Step 3: Next, add a quarter of warm seasoned ground beef on top of the cheese to help melt it. Step 4: Add two slices of bacon, broken in half, and add another slice of cheese. Step 5: Next, grab your crunchy tostada and spread your "Thousand Island" on one side, and place it on top of your cheese, dressing side up. This will act as a "glue" for your lettuce. Step 6: Lastly, add your lettuce, diced pickles and onions. Use the " Crunchwrap Fold " method to close up and using medium heat, place on griddle with the folded side down first. Flip and cook until the both sides are lightly browned. Jenn's Notes: If you are making these for food prep, I would recommend letting the beef completely cool and then assemble them cold to store them. You can grill them up as you go! Although this is a more indulgent recipe, any ingredients can be swapped to save calories and points. Previous Next

< Back Protein Pancakes: Blueberry Almond Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 596 Carbs: 84.8 Fat: 10.8 Fiber: 14.1 Protein: 36.1 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt ½ cup frozen blueberries 1 teaspoon vanilla 1 teaspoon almond extract dash of cinnamon ½ a medium banana, sliced to add into the cakes before the flip for the toppings: 14 grams crunchy almond butter Or nut butter of choice! ½ a medium banana, sliced directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients (minus the ½ banana) in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and add a few slices of the banana and cover them with a bit of batter. This will help them to not stick to the pan. Step 3: 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 4: This should make about 3, 6-inch pancakes. Step 5: Top with almond butter and the second half of the banana. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next