< Back Broccoli Salad Yield: 2 Servings Prep Time: 10 Minutes Cook Time: 1 Minute Category Lunch + Dinner Calories: 358 Carbs: 32.6 Fat: 19.2 Fiber: 8.2 Protein: 17.8 WW Points: 8 ingredients for the salad: 2 cups bite-sized broccoli florets ½ cup red onion, diced 4 slices bacon, cooked and chopped ½ cup red grapes, halved ¼ cup sunflower seeds for the sweet dressing: 120 grams nonfat Greek yogurt 30 grams light mayonnaise 2 tablespoons apple cider vinegar 1½ teaspoons honey Salt, pepper, onion powder, and garlic powder to taste directions Step 1: Make the Dressing In a small bowl, whisk together all dressing ingredients. Set aside. Step 2: Blanch the Broccoli Bring a medium pot of water to a boil. Add broccoli and cook for 1 minute. Immediately transfer broccoli to a bowl of ice water and let sit until fully chilled. Drain well. Step 3: Assemble the Salad In a large bowl, combine broccoli, red onion, bacon, grapes, and sunflower seeds. Pour the dressing over the top and toss until evenly coated. Step 4: Serve Enjoy immediately or chill until ready to eat. Toss again before serving. Previous Next

< Back Parfait: Peachy Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 2 – 24 Minutes (Chill Time) Category Breakfast Calories: 183 Carbs: 26 Fat: 3 Fiber: 6.7 Protein: 14.1 WW Points: 4 ingredients 1 container light and fit greek peach yogurt 1 container dole no sugar added peaches, well-drained 1 fiber one cinnamon coffee cake bar, cut into 16 pieces cinnamon Measure with your heart ❤️ directions Step 1: Grab a jar or container with a lid. Add a few dashes of cinnamon to the peach yogurt and mix well. Step 2: Add ¼ of the yogurt into the bottom of your jar or container. Step 3: Add half the cup of peaches, another 1/4 of the yogurt, and 8 pieces of the Fiber One bar. Step 4: Repeat this ending with the Fiber One bar on top. Step 5: Put on the lid and chill for at least 2 hours. Enjoy! Previous Next

< Back Protein Pancakes: Almond Butter and Jelly 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 ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla Dash of cinnamon for the toppings: 14 grams crunchy almond butter (or nut butter of choice) ½ cup strawberries, quartered & tossed with 1-2 teaspoons of lakanto sugar (or sugar-free sugar of choice) directions Step 1: Cut strawberries and sprinkle with 1 - 2 teaspoons of Lakanto sugar and set aside for about 60 minutes. This will help create juices for your “jelly” topping. You can also do this the night before. Step 2: Heat a non-stick skillet over medium-low heat. Place all ingredients in a blender and blend until smooth. Step 3: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Step 4: Repeat the process until you’ve cooked all the batter. This should make about 3, 6" pancakes. Step 5: Top with almond butter and strawberries. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Russian Teacakes Yield: 48 Cookies Prep Time: 40 Minutes Cook Time: 10 – 12 Minutes Category Desserts Calories: 70 Carbs: 5.6 Fat: 5 Fiber: 0.1 Protein: 0.9 WW Points: 3 ingredients 1 cup unsalted butter, room temperature ½ cup powdered sugar, sifted 1 teaspoon vanilla extract 2 ¼ cups flour ¼ teaspoon kosher salt ¾ cup walnuts (or nuts of choice), finely chopped powdered sugar for rolling directions Step 1: Heat oven to 400°F. Sift together flour and salt and set aside. Step 2: Mix butter, sugar, and vanilla thoroughly. Add flour and salt to butter mixture. Stir until just combined. Step 3: Add nuts and mix again. Cover bowl with plastic wrap and chill for 30 minutes. Step 4: Scoop or roll cookies into 1 inch balls. I used this size scoop . Step 5: Place cookies on a baking sheet lined with a silicone baking mat or parchment paper. Bake for 10 - 12 minutes. While still warm, roll cookies in powdered sugar. Step 6: Let them cool and roll in powdered sugar again. Jenn's Note: By using the smaller scoop linked above, I got more than 48 cookies. Previous Next

< Back Overnight Oats: Mango Pineapple Yield: 2 Servings Prep Time: 10 Minutes Cook Time: Overnight (Chill Time) Category Breakfast Calories: 360 Carbs: 65 Fat: 6.8 Fiber: 7.8 Protein: 13.4 WW Points: 2 ingredients 1 medium banana, divided splash of vanilla extract dash of cinnamon 1 cup old-fashioned oats, divided ½ cup almond milk, divided 1 container toasted coconut vanilla Greek yogurt, divided for the toppings: 2 dole cups no sugar added pineapple tidbits ½ cup defrosted frozen mango, diced and divided *2 tablespoon almond slivers, divided directions Step 1: Start with 2 containers that have lids. Mash one-half of the banana in each container. Step 2: Add cinnamon and vanilla to each container and mix. Step 3: Add in ½ cup oats and ¼ cup almond milk into each container and mix again. Step 4: Split the yogurt between each container and mix well. Step 5: Top each overnight oats with the pineapple and mango, cover, and refrigerate overnight. Jenn's Note: *Add almonds just before eating as they will soften if kept overnight. Previous Next

< Back Overnight Oats: Apple, Cranberry and Walnut Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 7 Minutes Category Breakfast Calories: 218 Carbs: 41 Fat: 4.4 Fiber: 6 Protein: 6.1 WW Points: 3 ingredients 1 cup oats - divided 1 medium banana - divided 1 cup unsweetened almond milk a dash of cinnamon 1 large honey crisp apple, diced a pinch of salt zest & juice of 1/2 an orange 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped and toasted directions Step 1: For the Apple Topping: Cook the apple over medium heat until the apple starts to release its juices and gets a little softer. Step 2: Add a dash of cinnamon, a pinch of salt, walnuts, dried cranberries, orange juice, and zest. Continue to cook until all the flavors come together and the cranberries are softened. About 2 minutes. Step 3: Mash banana in container, preferably one with a lid. add dash of cinnamon and mix. Step 4: Add in oats and almond milk and mix again. you can also add in your favorite protein powder Step 5: Top with cooked & cooled apple mixture and refrigerate overnight. Previous Next

< Back Christmas Light Cookies Yield: 10 Cookies (Using 3-Inch Cutter) Prep Time: 15 Minutes (Chill Time: 30 Minutes) Cook Time: 9 – 10 Minutes Category Desserts Calories: 255 Carbs: 37.5 Fat: 10.2 Fiber: 0.6 Protein: 3.2 WW Points: 11 ingredients Cookies 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg plus 1 large egg yolk 1 teaspoon vanilla extract 1 ½ teaspoons baking powder ½ teaspoon kosher salt 3 cups bread flour Zest of 1 orange Icing and Decoration 1 cup powdered sugar 2–3 tablespoons milk Melted chocolate (for the “light string”; Ghirardelli used) Colored M&M’s, cut in half directions Step 1: In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar for 2 minutes, until light and fluffy. Step 2: Add the egg, egg yolk, vanilla extract, baking powder, orange zest, and salt. Mix for 1 minute, scraping down the bowl as needed. Step 3: With the mixer on low, add the bread flour and mix until just combined. Step 4: Cover the dough and refrigerate for 30 minutes. Step 5: Roll the dough to ¼-inch thickness and cut out rounds using a 3-inch cookie cutter. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats. Step 7: Bake for 9–10 minutes, or until set but not browned. Cool completely. Step 8: Dip the cookies into the simple icing and allow the icing to harden fully. Step 9: Pipe melted chocolate in a wavy line over the iced cookies to create the string of lights. Press halved M&M’s along the chocolate to resemble colorful Christmas lights. 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 Traditional Crunchwrap Supreme Yield: 1 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 469 Carbs: 43.5 Fat: 16.9 Fiber: 3 Protein: 35.6 WW Points: 14 ingredients 1 10" flour tortilla 1 extra thin corn tortilla, air-fried until crisp 4 oz 96% ground beef, cooked and seasoned with taco seasoning 1 slices kraft deluxe american cheese 1 tomato, diced 1 cup romaine lettuce, shredded spicy crema (fire roasted salsa and sour cream) I used homemade salsa and mixed in sour cream to create my "spicy crema." You can use any salsa you have on hand! I use a 50 / 50 mix. directions Step 1: Follow package instructions and add taco seasoning to ground beef. Cook your beef and set aside. Step 2: To assemble, take your slice of cheese and place it in the middle of your 10" tortilla. Next, add warm seasoned ground beef on top of the cheese to help melt it. Step 3: Grab your spicy crema and spread it on your crunchy tostada. Once complete, place it on top of your ground beef crema side up. This will act as a "glue" for your lettuce. Step 4: Lastly, add your lettuce and tomato. Use the " Crunchwrap Fold " method and using medium heat, place on griddle with the folded side down first and flip until the bottom is lightly browned. Step 5: Once the Crunchwrap is prepared, slice in half (or keep it whole). Serve immediately and enjoy! Previous Next

< 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