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< Back Lucky Charms Treats Yield 25 Small Squares Prep Time 5 Minutes Cook Time 10 Minutes Category Desserts Calories 82 Carbs 16.8 Fat 1 Fiber 0.6 Protein 0.6 WW Points 4 ingredients 4 tablespoons butter 1 10 ounce bag of marshmallows 6 cups lucky charms cereal directions Step 1: In a large skillet, melt butter over low heat. Step 2: Add marshmallows and stir until completely melted. Step 3: Remove from heat, add cereal, and stir until completely coated. Step 4: Spray hands and pan with pan spray, and press mixture into 8 x 8" square pan. Step 5: Let cool for just a bit, turn out onto a cutting board and cut into 25 squares. Enjoy! Jenn's Notes: You can use any size pan you like. You will just need to calculate the difference for points and calories. I used large marshmallows and would recommend cutting them in quarters to melt quicker and more evenly or use mini marshmallows. Previous Next

< Back Brown Sugar Cinnamon Pop Tart Cookies Yield 20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling) Prep Time 20 Minutes (Chill Time: 45 – 90 Minutes) Cook Time 14 Minutes Category Desserts Calories 419 Carbs 53.2 Fat 21.8 Fiber 0.8 Protein 3.9 WW Points 19 ingredients Cookie Dough 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup light brown sugar, firmly packed 2 large eggs, room temperature 1 teaspoon vanilla extract 3 ⅔ cups bread flour* 2 tablespoons cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt Filling 5 tablespoons unsalted butter, softened ¾ cup light brown sugar, firmly packed ¼ teaspoon vanilla extract 3 tablespoons all-purpose flour or bread flour ½ teaspoon ground cinnamon ⅛ teaspoon table salt Icing 1 ½ cups powdered sugar 3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted) 1–2 tablespoons milk of choice 1 ½ tablespoons light corn syrup ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon My version of this recipe. See bakers flour suggestion. *See baker’s flour note. directions Prepare the Cookie Dough Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed. Step 2: Add the eggs and vanilla extract and mix until fully combined. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Step 4: Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined. Step 5: Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape. Prepare the Filling Step 6: In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy. Step 7: Add the flour, cinnamon, and salt. Mix until smooth and fully combined. I used a #100 scoop for the filling. Assembly Step 8: Remove the chilled dough from the refrigerator. Scoop using a #60 scoop . Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece. Step 9: Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed. Wetting fingertips helps the dough stick when sealing. Step 10: Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes. Bake Step 11: Preheat the oven to 375°F and line a baking sheet with parchment paper. Step 12: Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown. Step 13: Cool completely on the baking sheet. Cookies are fragile while warm. For the Icing Step 14: Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds. Step 15: Immediately drizzle over cooled cookies and allow the icing to set before serving. 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 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 Chicken Broth Yield 2 Quarts Prep Time 10 Minutes Cook Time 4 Hours Category Lunch + Dinner Calories N/A Carbs N/A Fat N/A Fiber N/A Protein N/A WW Points N/A ingredients 2 roasted sam’s club or costco chicken carcasses I save and freeze the leftover chicken bones. 2 medium brown onions, unpeeled and halved 4 carrots, unpeeled and halved 4 stalks of celery, cut in thirds 1 8 ounce container baby bella mushrooms, wiped clean of dirt 1 whole head of garlic, cut in half crosswise 1 tablespoon kosher salt 1 tablespoon whole black peppercorns 1 small package fresh rosemary 1 small package fresh thyme 1 small package fresh sage directions Step 1: Place all ingredients into a 6-quart pot. Add in as much water that can fit and bring to a boil. I can fit 2 - 3 quarts of water. Step 2: Simmer uncovered for 4 hours. Strain the whole pot through a colander and discard the remains. Step 3: Use immediately or chill the stock, pack into containers and freeze for up to two months. Previous Next

< Back Chocolate Strawberry Baked Oatmeal Yield 6 Servings Prep Time 5 – 10 Minutes Cook Time 30 Minutes Category Breakfast Calories 322.3 Carbs 43.7 Fat 9.5 Fiber 8.5 Protein 15.5 WW Points 2 ingredients 3 ½ cups old-fashioned rolled oats (or oats of choice) ⅓ cup sugar-free brown sugar 2 teaspoons baking powder 1 teaspoon kosher salt 1 teaspoon ground cinnamon ¼ cup unsweetened applesauce 3 eggs 1 ½ cups unsweetened almond milk 50 grams sugar-free chocolate chips 1 cup fresh strawberries, chopped 2 scoops of your favorite protein powder directions Step 1: Prep Preheat oven to 350°F. Spray a 7 x 10-inch baking dish with cooking spray. Step 2: Mix Dry Ingredients In a large mixing bowl, combine oats, brown sugar, protein powder, baking powder, salt, and cinnamon. Stir until well combined. Step 3: Add Wet Ingredients Add applesauce, eggs, and almond milk to the bowl. Mix until fully incorporated. Step 4: Fold In Mix-Ins Stir in chocolate chips and chopped strawberries until evenly distributed. Step 5: Assemble Pour the oatmeal mixture into the prepared baking dish and spread evenly. Step 6: Bake Bake for 30 minutes, or until lightly golden with a slightly crisp top and edges. A knife inserted should come out mostly clean with moist crumbs. Step 7: Cool & Serve Let cool for 10 minutes before slicing or scooping. Serve warm and enjoy! Jenn's Notes: Inspired by Jenn's WW Journey recipe here . It is one of my favorites, and I make this often! Previous Next

< Back Pastrami Sliders Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 5 – 10 Minutes Category Lunch + Dinner Calories 172 Carbs 14.2 Fat 6.1 Fiber 0 Protein 13 WW Points 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next

< Back Checkerboard Cookies Yield 24 Cookies Prep Time 1 Hour Cook Time 8 – 10 Minutes Category Desserts Calories 216 Carbs 35.9 Fat 8.1 Fiber 0.2 Protein 2.1 WW Points 8 ingredients 1 cup butter, room temperature 1 cup sugar 1 egg, plus 1 egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups all purpose flour ⅓ cup unsweetened cocoa powder zest of 1 orange directions Step 1: In the bowl of your stand mixer fitted with the paddle attachment mix together the butter and sugar for 2 minutes. Step 2: Add in the egg, the yolk, vanilla, baking powder, zest, and salt and mix for 1 minute until smooth, scraping the sides of the bowl as necessary. Step 3: Turn the mixer to low and add in the flour, mixing until just combined. Step 4: Divide the dough in half, removing half from the mixing bowl. Step 5: Add in the cocoa powder to the remaining dough in the mixing bowl and mix until incorporated. Step 6: Form each dough into a squared off log, 2- inches tall and 6- inches long. Make sure both are the same size. Step 7: Place dough on a baking sheet and cover with cling wrap. Place dough into the refrigerator to chill for at least 1 hour. Step 8: Using a sharp knife, slice the dough into thirds, longwise. Then turn the dough one turn and cut into thirds again. You will have 9 strips. Repeat the process with the other dough. You will have 18 strips total. Step 9: Lay 1 piece of vanilla dough, one piece of chocolate, and another piece of vanilla on a flat surface next to each other. Step 10: Top the 3 strips with alternating colors. Repeat this once more, so you have a square log. Press the dough strips together tightly, keeping the square shape. Repeat this with the remaining dough. Step 11: Refrigerate again for at least 30 minutes. Step 12: Preheat the oven to 350°F. Line a baking sheet with a silicon baking mat or parchment paper. Remove the dough from the refrigerator and slice into ¼ " pieces. Step 13: Place the pieces on the prepared baking sheet. Step 14: Bake for 9 - 10 minutes, or until set. Transfer to a wire rack to cool completely. Previous Next

< Back Protein Pancakes: Cinnamon Roll Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 464 Carbs 47 Fat 16.5 Fiber 6.2 Protein 29.9 WW Points 6 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites 1⁄2 cup nonfat vanilla Greek yogurt ¼ C pumpkin puree 1 tablespoon pumpkin butter 1 teaspoon vanilla extract dash of sugar-free sweetener (if desired) dash of ground cinnamon for the cinnamon swirl: 1 ½ tablespoons I can’t believe it’s not butter light 2 tablespoons sugar-free sweetener ½ teaspoon ground cinnamon for the cream cheese icing: ¼ cup nonfat Greek yogurt 1 - 2 teaspoons sugar-free cheesecake pudding mix splash of unsweetened almond milk (to thin) directions *for the cinnamon swirl topping: Step 1: Mix the Swirl In a small bowl, combine all swirl ingredients and mash with a fork until smooth and well incorporated. Step 2: Prep for Drizzling Transfer the mixture to a piping bag or zip-top bag for easy swirling. *for the pancakes Step 3: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding the swirl and icing) to a blender and blend until smooth. Step 4: Pour & Swirl Pour ⅓ of the batter into the skillet. Pipe the cinnamon swirl in a spiral pattern, starting from the center and working outward. Step 5: Cook to Perfection Cook for 1–2 minutes, then cover and cook for another 1–2 minutes, until the batter is set and no longer wet on top. Step 6: Repeat the Process Continue with the remaining batter. This should yield about three 6-inch pancakes. *for the cream cheese icing: Step 7: Whisk the Icing In a small bowl, whisk together all icing ingredients until smooth and creamy. Step 8: Drizzle & Serve Transfer to a piping bag or zip-top bag and drizzle over warm pancakes. Serve immediately and enjoy! Previous Next

< Back Hot Chocolate Marshmallow Mugs Yield 15 Mini Mugs Prep Time 10 Minutes Cook Time 0 Minutes (Plus Chill Time) Category Desserts Calories 95 Carbs 15.8 Fat 3.4 Fiber 0.4 Protein 0.6 WW Points 4 ingredients 15 mini cookies (Partake brand used) 15 jumbo marshmallows 15 mini candy canes* 45 grams chocolate, melted (Ghirardelli brand used) Sprinkles *you will definitely need more than 15, as the candy canes are fragile and break easily. directions Step 1: Trim the curved hook off each mini candy cane. Dip the cut end into the melted chocolate and attach it to the side of a marshmallow to create a mug handle. Let set for a few minutes. Step 2: Dip the bottom of each marshmallow into the melted chocolate and press it onto a mini cookie to form the base of your mug. Step 3: Add a small dab of chocolate on top of the marshmallow, then finish with sprinkles and mini marshmallows. Step 4: Chill in the refrigerator for 10 minutes to fully set. Previous Next