< Back Chilaquiles (Mom's Way) Yield: 6 Servings Prep Time: 15 Minutes Cook Time: 45 – 50 Minutes Category Lunch + Dinner Calories: 246.6 Carbs: 32.1 Fat: 7.4 Fiber: 5.3 Protein: 12.9 WW Points: 6 ingredients 18 corn tortillas – cut into 1” squares ½ (6 oz) can black olives, sliced ½ medium brown onion, diced small 6 oz shredded mixed cheese 20 oz red enchilada sauce directions Step 1: Preheat both the air fryer and oven to 375°F. Lightly spray the tortilla pieces with avocado oil and air-fry for 5–10 minutes, tossing every few minutes to ensure even crispness. Depending on the size of your air fryer, you may need to work in batches. Step 2: Lightly coat a 9x13 casserole dish with avocado oil. Spread a thin layer of red sauce on the bottom. Add one-third of the tortilla chips, one-third of the onion and olives, and one-third of the cheese. Repeat the layers twice more, finishing with cheese on top. Step 3: Bake for 25 – 30 minutes, or until the cheese is melted and the sauce is bubbling. Let rest for about 5 minutes before cutting and serving. Step 4: Serve with Spanish rice and beans, and top each portion with a dollop of sour cream, if desired. Previous Next

< Back Mixed Berry French Toast Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 – 8 Minutes Category Breakfast Calories: 316 Carbs: 49.5 Fat: 8.3 Fiber: 5.4 Protein: 12.5 WW Points: 6 ingredients 2 eggs ¾ cup almond milk Or your milk of choice! a dash of cinnamon a splash of vanilla extract 2 trader joe's brioche hot dog buns (or buns of choice) 2 cups berries of choice sugar free powdered sugar (optional) sugar free syrup (optional) directions Step 1: Heat up your griddle to medium heat. While that heats, make your French toast mixture by combining your milk, eggs, cinnamon, and vanilla. Step 2: Take your hot dog buns and split them in half. Step 3: Take each half and dip in the French toast mixture making sure to wet both sides. Shake off any excess. Step 4: Spray your griddle with pan spray or butter and cook your hot dog buns for about 2-3 minutes on each side until golden brown. Repeat the process until done. Butter may change calories and points Step 5: Plate up your hot dog buns and top with berries, powdered sugar, syrup, whip cream or whatever your heart desires. Serve immediately and enjoy! Previous Next

< Back Grinder Sandwich Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Lunch + Dinner Calories: 513 Carbs: 46.2 Fat: 25.4 Fiber: 1.5 Protein: 41.1 WW Points: 15 ingredients for the sandwich: 4 slices hormel oven roasted deli turkey 4 slices hormel smoked deli ham 12 slices gallo light Italian dry salami 20 slices hormel turkey pepperoni 3 slices sargento ultra-thin provolone 2 Mexican bolillo rolls, sliced in half lengthwise O r any other bread you like ! chopped ingredients: 1 tablespoon light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon Italian seasoning (or more if you like) ½ teaspoon crushed red pepper 10 – 15 cracks of black pepper salt to taste a small wedge of iceberg lettuce 6 slices of Roma tomatoes directions for the sandwich: Step 1: Slice the bolillos in half lengthwise. Step 2: On the top halves, place 2 slices of turkey then 10 slices of pepperoni, then 1.5 slices of cheese. Step 3: On the bottom halves, place 2 slices of ham, then 6 slices of salami. Step 4: Place in toaster oven or air fryer, until cheese is melted and bread is slightly toasty. for the chopped: Step 1: Place mayo, vinegar, Italian seasoning, crushed red pepper, salt and pepper in a small bowl, and mix well set aside. Step 2: Lay the lettuce and tomatoes on a cutting board and rough chop until your desired consistency. Step 3: Next, add to the mayo/vinegar mixture and toss to coat. When sandwiches are toasty and cheese is melted, add half of the chopped portion to each sandwich. Step 4: Close each sandwich, cut in half, serve and enjoy! 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

< Back Blueberry, Mango and Strawberry Sugar Cookies Yield: 20 Cookies (#100 scoop) Prep Time: 20 Minutes Cook Time: 10 Minutes Category Desserts Calories: 232 Carbs: 33.3 Fat: 9.7 Fiber: 0.8 Protein: 2.9 WW Points: 10 ingredients 2 ¾ cups plus 2 tablespoons bread flour ¾ teaspoon baking soda ¾ teaspoon kosher salt 1 cup (2 sticks) unsalted butter, room temperature 1 ¾ cups granulated sugar ¼ of a vanilla bean or 1 tablespoon vanilla bean paste 1 large egg 1 egg yolk ½ heaping cup freeze-dried strawberries ⅓ cup freeze-dried blueberries ⅓ cup freeze-dried mango ¼ cup granulated sugar (50g), for rolling Pink, purple, and yellow food coloring (optional, for vibrancy) directions Step 1: Preheat the oven to 350°F. Line baking sheets with parchment paper. Step 2: In a medium bowl, whisk together the bread flour, baking soda, and salt. Set aside. Step 3: In a stand mixer, beat the butter on medium speed for 2–3 minutes, until pale and fluffy. Add the granulated sugar and continue beating for another 2–3 minutes, until creamy. Step 4: Mix in the vanilla bean or vanilla bean paste, egg, and egg yolk. Beat for 2–3 minutes, until well combined. Step 5: Add the flour mixture in batches on low speed, mixing just until combined. Step 6: Split the dough evenly into four bowls: One bowl remains plain vanilla Three bowls will be flavored For each fruit flavor: Grind the freeze-dried strawberries, blueberries, and mango separately in a spice grinder or mini blender until powdered. Sieve the strawberry powder to remove seeds. Add each fruit powder to its own bowl of dough. Add optional pink, purple, or yellow food coloring to enhance the color. Step 7: Using a #100 scoop , portion each dough. To form the cookies, gently press together one portion of each color and roll into a swirled dough ball. Roll each ball in granulated sugar to coat. Step 8: Place eight dough balls per tray, spacing at least 2 inches apart. Bake for 10 minutes, rotating the pan halfway and banging it once or twice on the oven rack to encourage spreading. Bake until the edges are lightly golden. Bang the tray again immediately after removing from the oven. While warm, use a round cookie cutter to “scoot” them into perfect circles. Notes: Slightly underbaking keeps the cookies soft and chewy once cooled. Food coloring is optional; the fruit powder alone will tint the dough lightly. Previous Next

< Back Zuppa Toscana Yield: 8 Servings Prep Time: 15 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 230 Carbs: 27.7 Fat: 7.1 Fiber: 4 Protein: 15.7 WW Points: 4 ingredients 1 pound jennie-o hot turkey sausage 6 garlic cloves, finely chopped 1 medium yellow onion, diced 1 teaspoon crushed red pepper 1 ½ pound potatoes, diced 6 cups broth 1 cup unsweetened almond milk 1 tablespoon mustard (*to offset the sweetness of the almond milk) 2 tablespoon cornstarch ½ teaspoon salt ¼ teaspoon cracked black pepper 1 10 ounce bag of kale, stems removed directions Step 1: Spray a large pot or Dutch oven with cooking spray. Heat over medium heat and add sausage. Step 2: Cook until browned and crumbled. Drain the excess fat and set the sausage aside. Step 3: In the same pot, add the garlic and onion, and cook over medium heat for about 2 - 3 minutes. Step 4: Stir in broth, and seasonings and bring to a boil. Add the diced potatoes and cook until tender, about 10 - 12 minutes. Step 5: In a small bowl, whisk together the almond milk, mustard, and cornstarch, then add the mixture to the pot. Step 6: Stir in cooked sausage and kale until the kale begins to wilt. Cook for an additional 10 - 15 minutes or until soup thickens. Serve with some garlic bread and enjoy! Jenn's Notes: I only use almond milk and have learned that a little bit of yellow mustard offsets the sweet flavor of almond milk when using in savory recipes. You cannot taste the mustard – I promise! I modified this recipe from here . Previous Next

< Back Protein Pancakes: Apple and Almond Butter Stuffed Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 20 Minutes Category Breakfast Calories: 588 Carbs: 106.2 Fat: 13.7 Fiber: 10.2 Protein: 32.5 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup zero-sugar vanilla Greek yogurt 1 teaspoon vanilla dash of cinnamon for the filling: 1 honey crisp apple, peeled and sliced 1 tablespoon I can’t believe it’s not butter-light 2 tablespoons sugar substitute dash of cinnamon ⅛ teaspoon nutmeg 1 tablespoon cornstarch 2 tablespoons water 12 grams crunchy almond butter directions Step 1: Place all the pancake ingredients in a blender and blend until smooth. Step 2: For the apples, mix sugar, cinnamon, and nutmeg and set aside. Peel and slice your apples and set aside. Mix your cornstarch and water and set aside. This is your slurry and will help thicken the filling. Step 3: Heat a skillet over medium heat and add in your butter. Once the butter is melted, add in your apple slices and your sugar, cinnamon, and nutmeg mixture. Step 4: Cook the water out of your apples. This should take about 5 to 7 minutes. When they are tender and to your liking, add in your cornstarch and water mixture. Stir until the apples thicken nicely. This will be the stuffing and topping for your pancakes. Step 5: Once your apples are cooked, heat a nonstick skillet over medium-low heat. Once your pan is hot, pour ⅓ of the batter into the pan. Add some apple slices and almond butter and then cover with a little bit more batter. Cook for one to two minutes on the first side, then flip and cook for another one to two minutes. Step 6: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. Top with remaining apple filling. Enjoy! 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 Maple Oat Nut Scone Yield: 16 Servings Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 273.5 Carbs: 30.8 Fat: 15.1 Fiber: 1.4 Protein: 3.6 WW Points: 11 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl. If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 9: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Chicken Fajita Quesadilla Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 35 Minutes* Category Lunch + Dinner Calories: 299.6 Carbs: 22.2 Fat: 4 Fiber: 5.5 Protein: 43.7 WW Points: 3 ingredients for the quesadilla: 1 Cut Da Carb flatbread (or flatbread/tortilla of choice) 20 g light cheese 50 g onion and pepper mixture (see instructions below) 130 g shredded grilled or cooked chicken for the dipping sauce: 50 g nonfat Greek yogurt 10 g your favorite hot sauce for the peppers and onion mixture: 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 medium brown onion, sliced directions Step 1: Make the Pepper and Onion Mixture Heat a skillet over medium-high heat and spray lightly with avocado oil. Add the sliced onions and peppers, and season with salt, black pepper, garlic powder, and onion powder. Let them cook undisturbed for 10 minutes. Toss well, then continue cooking for another 10 minutes. Check for doneness—cook an additional 5–10 minutes as needed, until deeply caramelized and tender. Tip: This mixture stores well in the fridge and is perfect for quick weekday meals. Step 2: Assemble and Cook the Quesadilla Heat a nonstick skillet over medium-high heat. Once hot, place your flatbread in the skillet. On one half, sprinkle half the cheese, then layer on the pepper and onion mixture, shredded chicken, and top with the remaining cheese. Fold the flatbread in half. Cook for 2 minutes on the first side, or until golden and the cheese begins to melt. Carefully flip and cook for another 2 minutes until evenly crispy and melted through. Remove, slice, and serve immediately. Step 3: Make the Dipping Sauce In a small bowl, mix together the nonfat Greek yogurt and hot sauce. Serve on the side for dipping. *Tip: Since the onion and pepper mixture is already prepped, making this quesadilla again during the week will only take about 5–6 minutes! Previous Next