< 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 Egg Salad Toast Yield: 3 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 276 Carbs: 20.6 Fat: 14.7 Fiber: 5.3 Protein: 17 WW Points: 4 ingredients 3 slices Milton’s whole grain bread Found at Trader Joe’s 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: In a bowl, break up the hard cooked eggs with a fork or potato masher into a small dice. Step 2: Add rest of ingredients and mix until well incorporated. Step 3: Taste as you go and adjust seasonings as desired. Previous Next

< Back Shrimp Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 400 Carbs: 28.7 Fat: 12.1 Fiber: 5.6 Protein: 37.1 WW Points: 2 ingredients for the shrimp: 64 – 80 frozen (24 ounce) large cooked cocktail shrimp, defrosted, peeled, deveined, tail removed About 8 – 10 shrimp per taco. kosher salt cracked black pepper onion powder garlic powder 8 - 6" corn tortillas for the toppings (optional): spicy crema: your favorite salsa or hot sauce mixed with light sour cream I usually do a 50 / 50 mix. pickled onions pickled cabbage cilantro avocado lime directions Step 1: Since the shrimp are already cooked, you will just need to warm them through. Step 2: Season with salt, pepper, onion powder, and garlic powder, and warm in a skillet. Meanwhile, warm up your tortillas. to build the taco: Step 1: Spread some spicy crema on your warm tortilla and place in your taco holder . Step 2: Place 8 – 10 cooked shrimp on top of the crema. Step 3: Top with pickled onions or cabbage, sliced avocado, fresh cilantro leaves, cracked black pepper and a big squeeze of lime. Step 4: Serve immediately and enjoy! Jenn's Note: Serving Size: 2 Tacos Points do not include Spicy Crema. 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 Chai Sugar Cookies Yield: 21 Cookies Prep Time: 1 Hour 10 Minutes Cook Time: 9 Minutes Category Desserts Calories: 147 Carbs: 25.3 Fat: 4.6 Fiber: 0 Protein: 1.5 WW Points: 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar Add 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 (bigelow brand) for the icing: 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons egg nog Or your milk of choice! directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Step 2: Add in egg nog and mix well until a thick icing forms. Set aside. for the cookies: Step 1: Sift together flour, baking soda & salt. Add in leaves from chai bag to flour, mix and set aside. Step 2: Beat the butter and applesauce. Step 3: Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Step 5: Cover bowl with plastic wrap and chill dough for 1 hour. Step 6: Heat oven to 350°F. Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto baking sheet. I used a rounded size of this scoop . Step 7: 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 Bacon Onion Jam Patty Melt Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 20 Minutes Category Lunch + Dinner Calories: 377 Carbs: 31.6 Fat: 12.2 Fiber: 3.2 Protein: 29.2 WW Points: 8 ingredients 2 slices sourdough bread 1 ounce gruyere cheese, finely grated 1 serving of bacon onion jam 6 ounce 96% ground beef, cooked and formed into a large patty to fit the bread avocado spray directions Step 1: 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, beef patty, 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. Step 5: Heat for about 2 minutes until golden brown. Step 6: Flip the sandwich and heat for another 2 minutes. Step 7: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next

< Back Double Chocolate Toffee Nut Cookies Yield: 80 Cookies Prep Time: 25 Minutes Cook Time: 9 Minutes Category Desserts Calories: 123 Carbs: 16.1 Fat: 6.5 Fiber: 0.2 Protein: 1.2 WW Points: 7 ingredients 1 cup browned butter* ½ cup vegetable shortening 1 ¾ cup packed brown sugar ¾ cup sugar 1 teaspoon Kosher salt 2 teaspoons baking soda 3 ¾ cup all purpose flour 1 teaspoon vanilla extract 3 large eggs 1 12 ounce package semisweet chocolate chips 1 cup milk chocolate chips 1 cup almond brickle 1.5 ounce pecans, toasted and chopped 1.5 ounce walnuts, toasted and chopped directions for the browned butter: Step 1: Heat a medium to large skillet over low/medium heat. When hot, add in the butter and cook stirring frequently. Continue to cook the butter and continue to stir. Step 2: Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 375ºF. Step 4: After you’ve chilled the browned butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the salt, baking soda, and flour together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter, shortening, and sugars together on medium-high speed until light and fluffy. This should take about 6 - 7 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter and shortening is mixed in. Step 2: Next, add the eggs, one at a time, and the vanilla beating well. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Step 3: Then fold in the chocolate chips, brickle, and nuts by hand. Step 4: Gradually add the dry ingredients to butter mixture, with the mixer on low until just blended. Stir in chocolate chips, brickle, and nuts. Step 5: Chill cookie dough for 15 minutes. Scoop cookies onto a lined baking sheet. Step 6: Bake for 9 minutes, rotating the baking sheet once halfway through and until lightly browned. Step 7: Let cool for 2 minutes on baking sheets. Remove to wire racks to finish cooling. Jenn's Note: I used the #60 size scoop . Previous Next

< Back Christmas Brownies Yield: 12 Brownie Trees or Hats Prep Time: 10 Minutes Cook Time: 20 Minutes Category Desserts Calories: 101* Carbs: 25.3 Fat: 2.4 Fiber: 0.1 Protein: 1.5 WW Points: 4^ ingredients 1 box zero-sugar brownie mix 1 individual container unsweetened applesauce 3 tablespoons water 1 large egg Red, green, and white icing (for decorating) Sprinkles Crushed candy cane pieces directions Step 1: Preheat the oven to 350°F. Step 2: In a medium mixing bowl, whisk together the applesauce, water, and egg until smooth and fully combined. Step 3: Add the brownie mix and stir until just blended, being careful not to not overmix. Step 4: Pour the batter into a prepared baking pan. The pan used here measures 9 × 7 × 1 inches. Step 5: Bake for 20 minutes, or until the brownies are set in the center. Step 6: Allow the brownies to cool completely in the pan. Lift out and cut into triangles. This yields 2 rows with 6 triangles per row. Outer pieces create smaller triangles, perfect for mini trees or Santa hats. Step 7: Decorate with icing, sprinkles, and crushed candy cane pieces to create festive Christmas trees or Santa hats. *Calories and points do not include icing or decorations. Previous Next

< Back Air Fried Chicken Parmesan Yield: 4 Servings Prep Time: 10 Minutes Cook Time: 16 Minutes Category Lunch + Dinner Calories: 300 Carbs: 18.3 Fat: 11.4 Fiber: 1.5 Protein: 28.5 WW Points: 8 ingredients 2 large chicken breasts, sliced in half thickness wise, then pounded out thin ½ cup italian style breadcrumbs ¼ cup all purpose flour, seasoned with salt and pepper 1 egg, beaten and seasoned with salt and pepper 8 slices fresh mozzarella cheese 1 cup rao’s marinara Or your sauce of choice. 2 tablespoons grated parmesan basil or parsley for garnish directions Step 1: Preheat your air fryer and oven to 400 °F . We’re going to cook & crisp up the chicken in the air fryer, then transfer it to a baking dish and finish it off in the oven to heat the sauce through and get that cheese all melty! Step 2: Prepare the chicken by slicing it in half thickness wise to make 4 pieces. Place each piece of the chicken breast onto plastic wrap. Cover with another piece of plastic wrap and using a mallet or rolling pin, flatten the chicken breasts until they are even in thickness. Step 3: Next, make a breading station with 3 shallow dishes: one shallow dish with the seasoned flour, the second with the seasoned beaten egg and the third with the seasoned breadcrumbs. Step 4: Take a chicken breast piece one by one and dip them in each shallow dish in that order (flour, egg, breadcrumbs) shaking off the excess of flour and egg and then making sure to fully coat with the breadcrumbs. Step 5: Once your air fryer is ready, spray the basket with pan spray and add the chicken breast pieces. Give them a spray of pan spray on top too - this will help them crisp up and turn golden. Cook on 400 °F for 6 minutes, flipping once halfway through. Step 6: When the chicken is done, transfer them to a baking dish and top each piece with a ¼ cup of sauce, 2 medallions of mozzarella, and sprinkle the parmesan over the top. Step 7: Place into your preheated oven for about 5 - 10 minutes until the cheese is nice and melty. Step 8: Top with basil or parsley, serve and enjoy! Previous Next

< Back Oatmeal Chocolate Nut Cookies Yield: 13 Servings Prep Time: 5 – 10 Minutes Cook Time: 23 Minutes Category Desserts Calories: 289 Carbs: 36.5 Fat: 15.8 Fiber: 1.6 Protein: 3.4 WW Points: 13 ingredients ½ cup browned butter* ½ cup light brown sugar ½ cup white sugar 1 egg 1 teaspoon vanilla extract ¾ cup flour ½ teaspoon baking powder ½ teaspoon cinnamon ½ teaspoon kosher salt 1 ½ cup old fashion oats ¾ cup semi-sweet chocolate chips ¾ cup pecans and walnuts mixed, toasted directions for the browned butter: Step 1: Heat a medium to large skillet over medium heat. When hot, add in the butter and cook over low/medium stirring frequently. Step 2: Continue to cook the butter and continue to stir. Once the butter is melted, it will start to foam a bit, the smell will start to change to a nutty aroma, and you will start to see lightly browned specks beginning to form at the bottom of the pan. This should take about 10 minutes. Step 3: Once done, let cool slightly and place in a container and place in the fridge until solid again. Set your oven to 350 degrees. Step 4: After you’ve chilled the brown butter and toasted the nuts, you’re ready to make the cookies! for the cookies: Step 1: Sift the flour, baking powder, cinnamon, and salt together into a medium bowl and set aside. In the bowl of an electric mixer, using the paddle attachment*, beat the browned butter and sugars together on medium-high speed until light and fluffy. This should take about 5 - 6 minutes. Be sure to stop once, scraping down the sides of the bowl, to ensure all the butter is mixed in. Step 2 Next, with the mixer on low, add in the eggs one at a time, then the vanilla. Mix until combined. Next, add the dry ingredients and mix until just combined. Step 3: Then add the oats, chocolate chips and toasted nuts and mix until incorporated. If you do not have a stand mixer, you can use a hand mixer up until the addition of the dry ingredients. Then fold in the oats, chocolate chips and nuts by hand. I used a large cookie scoop #20 . It is just shy of a ¼ cup. Step 4: Scoop your cookies onto a lined cookie sheet leaving plenty of space in between as the cookies will spread. Step 5: Bake for 13 minutes, turning once halfway through, and bake until just golden around the edges. Let cool on a cookie sheet for 5 minutes, then transfer to a cookie rack to finish cooling. Previous Next