< Back Bacon and Blue Cheese Chicken Sliders Yield 8 Servings Prep Time 5 – 10 Minutes Cook Time 10 – 15 Minutes Category Lunch + Dinner Calories 214 Carbs 17.7 Fat 6.7 Fiber 1.1 Protein 18.2 WW Points 5 ingredients 1 pound 99% ground chicken a pinch of salt 15 cracks of black pepper ½ teaspoon garlic powder ½ teaspoon onion powder ¼ cup parsley, chopped A newer addition to this recipe but not pictured, and adds so much flavor! 2 ounce blue cheese 8 slices center cut bacon, cooked and cut in half 1 – 8 pack slider buns directions Step 1: Mix the ground chicken, seasonings, and parsley until combined. Step 2: Divide mixture and make into eight 2 ounce patties. Step 3: Cook in a pan or on a grill until the internal temperature reaches 165°F. Step 4: When the patties are almost done, add the blue cheese on top the patty. This will help it melt! While the patties are cooking, start toasting your buns. Step 5: Once toasted add lettuce, onion and tomato to the bottom bun. Step 6: Place cooked patty on the bed of veggies, add one slice or two pieces of bacon on top of the cheese, add the top bun and enjoy! Jenn's Note: Serve with Air Fried Potatoes. Yum! Previous Next

< Back Protein Pancakes: Almond Butter and Strawberries Yield 1 Serving Prep Time 5 Minutes (Chill Time) Cook Time 10 Minutes Category Breakfast Calories 432 Carbs 53.9 Fat 10.7 Fiber 8.4 Protein 34.3 WW Points 2 ingredients for the pancakes: 1⁄2 cup old-fashioned rolled oats (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract Dash of ground cinnamon for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ cup strawberries, quartered & tossed with 1-2 teaspoons of sugar-free sweetener of choice and a pinch of salt directions Step 1: Prepare the Strawberries Cut the strawberries and toss with 1–2 teaspoons of sugar-free sweetener. Set aside for about 60 minutes to allow the juices to develop. Step 2: Blend the Batter Heat an 8” non-stick skillet over medium-low heat. Add all pancake ingredients (except toppings) to a blender and blend until smooth. Step 3: Pour & Cook Pour about ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Step 4: Repeat the Process Continue with the remaining batter. You should get about three 6-inch pancakes. Step 5: Build Your Stack Top with crunchy almond butter and your strawberries. Step 6: Serve & Enjoy Dig in while warm and enjoy every cozy, PB&J-inspired bite! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Parfait: Tiramisu Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 278 Carbs 36.2 Fat 5.6 Fiber 0.3 Protein 20.7 WW Points 9 ingredients 1 (12-ounce) mason jar or container with lid parfait base: 1 container light and fit Greek vanilla yogurt 6 grams sugar-free Cool Whip 1 tablespoon sugar-free cheesecake-flavored jello mix brewed coffee 3 ladyfingers, cut in half cocoa powder for dusting directions Step 1: Prepare the Cream & coffee In a small bowl, gently fold together the Greek yogurt, Cool Whip, & sugar-free cheesecake jello pudding mix until smooth. Add coffee in a separate bowl. Step 2: Assemble the Parfait Spoon a small amount of the yogurt whipped cream mixture into the bottom of your jar. Dip 3 ladyfinger halves in the coffee, then layer them over the yogurt. Add more yogurt mixture. Repeat layers, finishing with the yogurt mixture on top. Add a dusting of cocoa powder. Step 3: Chill Seal with a lid and refrigerate for at least 4 hours or overnight. Enjoy chilled! 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 Overnight Oats: Ube Yield 2 Servings Prep Time 10 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 233 Carbs 44 Fat 4.6 Fiber 6.5 Protein 6.3 WW Points 1 ingredients 2 (12-ounce) mason jar or container with lid for the oats base: 1 medium banana, divided splash of vanilla extract 2 teaspoons ube extract, divided dash of ground cinnamon 1 cup old-fashioned oats ( or oats of choice), divided 1 cup almond milk, divided for the topping: 1 ½ cups defrosted frozen mango, thawed, diced, and divided* directions Step 1: Mash the Base Evenly divide the banana between two jars or containers. Mash well until smooth. Step 2: Add the Flavor Add a dash of cinnamon, a splash of vanilla extract, and 1 teaspoon of ube extract to each jar. Mix until well combined. Step 3: Build the Oats Add ½ cup oats and ½ cup almond milk (or protein shake) to each jar. Stir until everything is evenly incorporated. Step 4: Top & Chill Top each jar with diced mango. Cover and refrigerate overnight (or at least 4 hours). Jenn's Note: * If you prefer to keep the mango’s bright yellow color, add it just before serving - otherwise, it may turn slightly purple from the ube. Previous Next

< Back Parfait: Blueberry Lemon Tiramisu Yield 1 Serving Prep Time 5 Minutes Cook Time 30 Minutes (Sauce), Chill Overnight Category Breakfast Calories 332.7 Carbs 58.8 Fat 3.1 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 sugar-free sweetener 3 ladyfingers, cut in half blueberry sauce: 1 cup frozen blueberries 2 tablespoons sugar-free sweetener 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, water, sugar sweetener, lemon juice, and zest. Stir occasionally. As the berries soften, gently mash them with a fork. Continue cooking until thickened, about 15 - 20 minutes. Set aside to cool. 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 sugar-free sweetener until combined. Step 3: Assemble the Parfait Spoon a small amount of the yogurt whipped cream 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 Snickerdoodles Yield 60 Cookies Prep Time 5 Minutes Cook Time 8 – 10 Minutes Category Desserts Calories 71 Carbs 9.7 Fat 3.3 Fiber 0 Protein 0.8 WW Points 3 ingredients ½ cup unsalted butter, room temperature ½ cup vegetable shortening 1 ½ cups granulated sugar 2 eggs 2 ¾ cups flour 2 teaspoons cream of tartar 1 teaspoon baking soda ¼ teaspoon kosher salt for rolling: 2 tablespoons granulated sugar 2 teaspoons cinnamon directions Step 1: Heat oven to 400°F. In a small bowl mix together the sugar and cinnamon and set aside. In another bowl, sift together the flour, cream of tartar, baking soda and salt and set aside. Step 2: Using a stand or hand mixer, mix butter, shortening and eggs thoroughly. Add dry ingredients. Mix to combine. Scoop the dough using this scoop or about a tablespoons worth, then roll each cookie in the cinnamon sugar mixture. Step 3: Place on baking sheet, lined with a silicone baking mat or parchment paper, about 2 inches apart and bake for 8-10 minutes. Jenn's Note: These cookies will puff up first then flatten out. Previous Next

< Back Deviled Eggs Deluxe Yield 12 Servings Prep Time 5 – 10 Minutes Cook Time 20 Minutes Category Appetizers Calories 89 Carbs 1.7 Fat 7.1 Fiber 0 Protein 4.3 WW Points 2 ingredients 6 hard-cooked eggs, halved lengthwise 2 teaspoons mustard 1 ½ teaspoons Worcestershire sauce 2 teaspoons lemon juice ¼ teaspoon salt ¼ teaspoon cracked black pepper Dash of garlic powder Dash of onion powder ¼ cup light mayonnaise ⅔ cup sharp cheddar cheese directions Step 1: Cut hard cooked eggs in half lengthwise. Step 2: Pop out yolks and add to a small bowl. Step 3: Add in the rest of ingredients in with the yolks and mix until well incorporated. Step 4: Place mixture into a piping bag or Ziplock baggie, and pipe mixture into the egg white halves. You can also spoon the mixture into the egg white halves. Step 5: Decorate and top with paprika, cornichon, bacon, chives or any other toppings you wish. Previous Next

< 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 Protein Pancakes: Pumpkin Yield 1 Serving Prep Time 5 Minutes Cook Time 10 Minutes Category Breakfast Calories 453 Carbs 61.3 Fat 7 Fiber 8.2 Protein 32.8 WW Points 3 ingredients for the pancakes: ½ cup old-fashioned (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt ¼ cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla extract dash of ground cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Blend the Batter Heat a nonstick skillet over medium-low heat. Add all pancake ingredients (excluding toppings) to a blender and blend until smooth. Step 2: Cook the Pancakes Pour ⅓ of the batter into the skillet. Cook for 1–2 minutes until set, then flip and cook another 1–2 minutes. Repeat with the remaining batter. Step 3: Finish the Stack This should yield about three 6-inch pancakes. Top with sliced banana and pumpkin seeds. Step 4: Serve & Enjoy Serve warm and enjoy these cozy, fall-inspired pancakes! Jenn's Note: Inspired by this original recipe here . If pumpkin butter is unavailable, substitute with 1⁄2 teaspoon pumpkin pie spice for similar flavor. Previous Next