< 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 Air Fried Panko Fish Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 8 Minutes Category Lunch + Dinner Calories: 273 Carbs: 34 Fat: 2.6 Fiber: 34 Protein: 2.5 WW Points: 5 ingredients for the fish: 4 filets halibut, cut in half (to fit a 6" tortilla) ¼ cup flour, seasoned with salt and pepper egg wash, 2 eggs scrambled with a little water ⅔ cup panko breadcrumbs, seasoned with salt, pepper, onion powder, and garlic powder 8 6" tortillas for the toppings (optional): spicy crema, your favorite salsa / hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions cilantro lime directions Step 1: Make a breading station with three shallow dishes: one dish for the seasoned flour, one with the scrambled egg and the last with the seasoned panko. Step 2: Take a halibut piece and one by one, dip them in each bowl in that order (flour, egg, panko), shaking off the excess after each dip. Step 3: Place the breaded fish in an air fryer basket and spray the top side of the fish with some pan spray. Step 4: Set the air fryer for 400°F and cook for about 3 - 4 minutes. Then, flip the fish and spray the pan spray again and cook for another 3 - 4 minutes or until internal temperature reaches 145°F. Another good indicator to check the temperature is when you notice your panko turning golden brown. Meanwhile, warm up your corn tortillas. to build the taco: Spread some spicy crema on your warm tortilla and place in your taco holder . Add a piece of fish, top with pickled onions, fresh cilantro leaves, and a big squeeze of lime. Set on your tray and repeat! Jenn's Notes: For the spicy crema, I always use our homemade fire roasted salsa (store bought is fine too) mixed with some light sour cream. Previous Next

< Back Air Fried Philly "Cheesesteak" Egg Rolls Yield: 6 Servings Prep Time: 10 – 15 Minutes Cook Time: 8 – 10 Minutes Category Lunch + Dinner Calories: 363 Carbs: 34.2 Fat: 12 Fiber: 1.1 Protein: 30.5 WW Points: 11 ingredients 1 pound 96% ground beef 1 tablespoon garlic, minced ½ large onion, diced 1 small green bell pepper, finely diced 1½ cup baby bella mushrooms, diced pinch of salt 10 cracks of black pepper 5 slices deluxe american cheese, cut in half 5 slices ultra-thin provolone, cut in half 12 egg roll wrappers 2 tablespoon water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground beef with garlic, onions, bell pepper, mushroom and seasonings until thoroughly cooked and the juices have cooked off. Set aside to cool. Step 2: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 3: Place one half slice of American cheese in the center of the wrapper, top with about ½ cup of the “cheesesteak” mixture, and lastly add one half a slice of the provolone. Step 4: Take the left and right corners of the wrapper and fold to the center. Step 5: 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 2 inches from the last corner exposed. Step 6: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 7: 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. Reapply pan spray when you flip. Step 8: Serve and enjoy! Previous Next

< Back Roasted Jalapeño Grilled Cheese Yield: 2 Servings Prep Time: 15 – 20 Minutes Cook Time: 4 – 8 Minutes Category Lunch + Dinner Calories: 435.5 Carbs: 46.2 Fat: 17.1 Fiber: 3.3 Protein: 24.2 WW Points: 15 ingredients 4 medium–large jalapeños – cut in half lengthwise and roasted for about 10 minutes, then diced 4 oz light cream cheese, at room temp 2 oz shredded cheese 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced 5–10 cracks of black pepper pinch of salt 4 slices sourdough bread directions Step 1: Roast the jalapeños and cook the bacon first. While they cool, prepare the remaining ingredients. Once the jalapeños and bacon are diced, place them in a medium bowl along with the cream cheese, shredded cheese, green onions, black pepper, and salt. Mix until well combined—this will be your grilled cheese filling. Step 2: Divide the filling evenly between two sandwiches. Grill in a frying pan over medium-high heat, with butter or avocado oil spray, until the bread is golden brown on both sides and the filling is hot and melted. Step 3: Serve immediately and enjoy! Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories: 435 Carbs: 51.3 Fat: 0.6 Fiber: 14.4 Protein: 17.4 WW Points: 7 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container vanilla Greek yogurt 4 tablespoons sugar-free Cool Whip Juice from ½ lemon Zest from ½ lemon ¼ to ⅓ cup unsweetened almond milk (or milk of choice) 1 teaspoon Splenda 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar substitute (such as Splenda) 1 tablespoon water Juice from ½ lemon Zest from ½ lemon directions Step 1: Make the Sauce In a small saucepan over low heat, combine blueberries, sugar substitute, water, lemon juice, and zest. Stir every 10 minutes, gently mashing the berries with a fork as they soften. Cook for about 30 minutes, or until thickened. Set aside to cool completely. Step 2: Prepare the Cream In a small bowl, gently fold together the Greek yogurt and Cool Whip until smooth. In a separate bowl, mix almond milk and Splenda until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt mixture into the bottom of your jar. Dip 3 ladyfinger halves in the sweetened milk, then layer them over the yogurt. Add more yogurt mixture, followed by a spoonful of blueberry sauce. Repeat layers, finishing with the yogurt mixture on top. Step 4: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! 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 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 Bacon Onion Jam Grilled Cheese Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 559 Carbs: 63.3 Fat: 18.3 Fiber: 6.4 Protein: 26.8 WW Points: 6 ingredients 2 slices sourdough bread 1 oz gruyere cheese, finely grated 1 serving of bacon onion jam avocado spray directions Step 1: Let’s make a grilled cheese! 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 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. Heat for about 2 minutes until golden brown. Step 5: Flip the sandwich and heat for another 2 minutes. Step 6: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Pumpkin Bread with Cream Cheese Icing Yield: 24 Servings Prep Time: 5 – 10 Minutes Cook Time: 50 Minutes* Category Desserts Calories: 189 Carbs: 24.9 Fat: 8.6 Fiber: 0.7 Protein: 3 WW Points: 8 ingredients for the pumpkin bread: 2 ½ cup flour 1½ teaspoons baking powder 1 teaspoons kosher salt ½ teaspoons baking soda 4 teaspoons pumpkin pie spice 1 stick unsalted butter, melted ½ cup unsweetened apple sauce 1 cup lakanto monkfruit sweetener 1 cup sugar 2 eggs 1 can pumpkin purée 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 bread: Step 1: Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside. Step 2: In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice. Step 3: In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin. Step 4: Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Step 5: Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes. *Bake time may vary depending on how much you fill your loaf pans. for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. An electric hand mixer will work too. Previous Next

< Back Parfait: Strawberry Shortcake Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 1 – 24 Hours (Chill Time) Category Breakfast Calories: 292 Carbs: 48.7 Fat: 2 Fiber: 3.6 Protein: 16 WW Points: 7 ingredients 1 container vanilla greek yogurt 5 tablespoons fat-free cool whip ¼ - ⅓ cup unsweetened almond milk, or milk of choice 1 packet of splenda, or ¼ teaspoon if using bulk size ¾ cup strawberries, quartered 3 lady fingers, cut in half directions Step 1: In a small bowl, gently fold together the yogurt and the whipped cream. In another small bowl, add the milk and the packet of Splenda, and mix well. Step 2: Now you can start to layer in your mason jar or container. Start with about 1/5 of the whipped cream mixture at the bottom. Step 3: Next, take 3 ladyfinger halves and dip them in the sweetened milk. Place them on top of the whipped cream mixture. Step 4: Add a little more whipped cream mixture, add some strawberries, and repeat the process finishing with the whipped cream mixture. Step 5: Top with lid and let chill for at least 2 hours or overnight. Previous Next