< 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 Veggie Enchiladas Yield: 5 – 7 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 – 45 Minutes Category Lunch + Dinner Calories: 258 Carbs: 38.1 Fat: 5.8 Fiber: 6.4 Protein: 12.1 WW Points: 4 ingredients 1 zucchini, diced, medium 1 medium potato, diced, medium 1 medium sweet potato, diced, medium ½ onion, diced, medium 15 ounce can black beans, rinsed and drained ½ teaspoon salt 10 – 15 cracks of pepper 1 teaspoon garlic powder 1 teaspoon onion powder ½ teaspoon smoked paprika 1 – 1½ cup light shredded 3 cheese blend I used Trader Joe's brand. 1 – 10 ounce can green enchilada sauce, medium 1 – 10 ounce can red enchilada sauce, medium 12 – 14 6” corn tortillas, warmed in microwave I used mission extra thin directions Step 1: In a frying pan, sauté the diced potato and sweet potatoes over medium heat until fork tender, about 10 minutes. Step 2: Add the diced onion and cook for an additional 5 minutes, then add the zucchini and seasonings (salt, pepper, garlic and onion powders and smoked paprika) and cook for another 5 minutes. Step 3: Add the black beans and mix until well incorporated. This is the filling for the enchiladas. For the tortillas, I placed them on a plate and microwaved them for about 30 - 45 seconds and then placed in a towel to keep warm until use. Step 4: In a 9 x 13" baking dish, pour about a ½ cup each, of the red and green enchilada sauce to coat the bottom of the dish. to assemble the enchiladas: Step 1: Take one corn tortilla, add 1 tablespoon shredded cheese to the center of the tortilla and then add ½ cup of the veggie-bean mixture on top of the cheese, then roll and place in the casserole dish. Repeat until you have used all the filling. Step 2: Add the rest of the sauces by pouring over the tops of the enchiladas (more or less if you like) and add the rest of the cheese (or more if you’d like!) Step 3: Bake at 350ºF for about 15 minutes, until the cheese is melted, and the sauce is bubbling. Top with fresh cilantro and serve immediately. Enjoy! Previous Next

< Back Air Fried Turkey Chorizo Poppers Yield: 16 Servings Prep Time: 20 – 25 Minutes Cook Time: 6 – 8 Minutes Category Appetizers Calories: 137 Carbs: 5 Fat: 8 Fiber: 1.4 Protein: 10 WW Points: 2 ingredients 1 pound Jennie-O turkey chorizo 8 slices center-cut bacon, cooked and diced 6 green onions, sliced ⅓ cup finely shredded colby and jack cheese ½ teaspoon onion powder ½ teaspoon garlic powder 10–15 cracks of black pepper Pinch of salt 1 bag mini peppers, cut in half lengthwise, seeded and deveined My bag had 16 peppers, yielding 32 halves ½–⅓ cup seasoned panko crumbs directions Step 1: Prepare the peppers, green onions, and bacon. Step 2: Next, take the cooked and diced bacon, diced green onions, seasonings, cheese and mix in with the uncooked turkey chorizo until well incorporated. This is the filling for the peppers. Step 3: Take about 1 - 2 tablespoons of filling and slightly mound it into the pepper halves. Once they are all filled, take the pepper halves and dip them in the seasoned panko so that it sticks to the filling. Step 4: Preheat your air fryer to 400 °F . Step 5: Place peppers in air fryer panko side up and spray tops with pan spray. Step 6: Bake at 400 °F for 6 - 8 minutes, or until panko is golden brown, and the internal temperature reaches a minimum of 165 °F . Step 7: Serve immediately and enjoy! Previous Next

< Back Pop Tarts Yield: 10 Servings Prep Time: 1 Hour 15 Minutes (Chill Time) Cook Time: 15 – 20 Minutes Category Breakfast Calories: 268 Carbs: 26.4 Fat: 18.4 Fiber: 3 Protein: 2.6 WW Points: 14 ingredients 2 cups flour 1 tablespoon sugar ½ -1 teaspoon kosher salt 2 sticks unsalted butter, grated ½ cup ice cold water for the filling: strawberry jam (or flavor of choice) 2 tablespoons water (for sealing the pop-tarts) for the icing: 1 cup powdered sugar, sifted 1 ½ tablespoons unsweetened vanilla almond milk a few drops of pink food coloring directions Step 1: To make the pop tart dough, combine the flour, sugar, and salt in a large bowl. Step 2: Cut in the grated butter with your hands or with a fork, until a crumblike texture is formed with small pieces of butter throughout. Step 3: Make a well in the center of the mixture and pour in the water. Step 4: Fold the dough together a few times with a spatula until just mixed but still crumbly. Do not overmix! Step 5: Divide the dough in half, flatten each ½ into a thick disk, cover in plastic wrap, and chill for about an hour. When you are ready to roll out the dough, heat the oven to 425° Step 6: Flour the work surface. Roll out one half of the dough to ⅛ ” thick and into a rectangle, stopping every couple of rolls to make sure the dough isn’t sticking. Gently lift the dough and lightly flour underneath as you go. Do the same with the other half of the dough. Step 7: Once you are at the desired thickness, start cutting. Do the same with the other half. I used a square cookie cutter to make my pop-tarts and was able to get about 10 pop-tarts total. Step 8: On 5 of your squares, cut out a heart with a 1” heart-shaped cookie cutter. Step 9: Spoon a tablespoon of your filling of choice in the center of 5 squares. Take a bit of water on your finger and dab the edges of each square. Step 10: Top with another square with the heart cut out, and gently press the edges together to seal them. You can also use a fork to seal the edges all around. My cutter was scalloped so I just lightly pressed them together. Step 11: Place the tarts on a baking sheet and freeze for at least 15 minutes. Bake for 15-20 minutes until golden brown. Step 12: For the icing, whisk together in a small bowl until smooth. Step 13: Once the pop-tarts are cool, frost them with the icing and add any decorative sprinkles. Previous Next

< Back Shrimp Ceviche Yield: 6 – 8 Servings Prep Time: 30 Minutes (Chill Time) Cook Time: 0 Minutes Category Lunch + Dinner Calories: 151 Carbs: 25.7 Fat: 3.7 Fiber: 6.9 Protein: 5.1 WW Points: 2 ingredients 1½ pounds frozen large, cooked cocktail shrimp (peeled, deveined, tail on) You'll want these defrosted, tail removed and chopped in halves or thirds. 1 cucumber, peeled and diced 1 small red onion, diced 2 medium avocados, diced 4 roma tomatos, diced 1 bunch cilantro, chopped 5 – 6 cloves garlic, finely diced 2 lemons, juiced 1 32 ounce container of Camaronazo (shrimp and tomato juice) Or you can use Clamato Tomato Cocktail Mix. I would recommend the spicy one. directions Step 1: Once you have your shrimp and veggies prepared and chopped, throw everything in a large bowl and add all the Camaronazo juice and lemon juice. Step 2: Mix together until well incorporated and chill for 30 minutes. Step 3: Serve and enjoy! Jenn's Note: Serve with tostadas or Ritz Crackers and don't forget the Tapatio Hot Sauce! Previous Next

< Back Protein Pancakes: Matcha Strawberry Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 400 Carbs: 44 Fat: 9.3 Fiber: 7.9 Protein: 32.6 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup vanilla Greek yogurt 1 teaspoon of matcha powder (more if you like) A splash vanilla dash of cinnamon for the toppings: ½ c strawberries, diced 12 grams crunchy almond butter directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: 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. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 3: Top with diced strawberries and nut butter. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Pulled Chicken Yield: 8 Servings Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 115 Carbs: 7.7 Fat: 0.1 Fiber: 3.8 Protein: 22.7 WW Points: 0 ingredients 2 tablespoons lakanto golden sugar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 2 teaspoons kosher salt 15 – 20 cracks of black pepper 1 teaspoon cayenne pepper 2 pounds boneless skinless breasts or tenderloins 3 medium brown onions, sliced Prepare these when you are ready to cook. directions to marinate the chicken: Step 1: Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well. Step 2: Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly. Step 3: Refrigerate for at least 30 minutes and up to 48 hours. I let mine refrigerate for 48 hours and it was so flavorful. to cook the chicken: Step 1: In a medium size pot over low heat, add the onions and place all the chicken on top of the onions. Step 2: Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders. Jenn's Notes: My Chicken Bacon BBQ Sandwich is 11 points: 4 Points: Ciabatta 4 Points: Cheese 3 Points: Onion Rings 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 Oven Roasted Tomato Soup Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 45 Minutes Category Lunch + Dinner Calories: 203 Carbs: 24.7 Fat: 7.3 Fiber: 4.2 Protein: 5.4 WW Points: 2 ingredients 1 pound of campari tomatoes, stems removed 1 yellow onion, peeled and chopped into big pieces 1 shallot, sliced 1 red bell pepper, chopped into big pieces, seeds removed 1 bulb of garlic, top cut off 2 tablespoons olive oil kosher salt and cracked black pepper 1 bunch of fresh basil directions Step 1: Heat oven to 425° Place all ingredients (except basil) in a casserole like baking dish. Step 2: Drizzle with olive oil and sprinkle a hearty pinch of kosher salt and cracked black pepper. Roast for 45 minutes. Step 3: Toss all in the blender, juices included, add in a bunch of basil, blend, and serve with a grilled cheese sandwich! Jenn's Note: This is a thicker soup that can be thinned out with heavy cream, milk, or even broth to keep the points and calories lower. Just be sure to adjust this in your tracker. I preferred the thicker soup as it was the perfect dip for my grilled cheese! Previous Next

< Back Air Fried Eggplant Parmesan with Kale Yield: 8 Servings Prep Time: 1.5 Hours Cook Time: 30 – 35 Minutes Category Lunch + Dinner Calories: 243 Carbs: 35.7 Fat: 5.7 Fiber: 4.4 Protein: 13.1 WW Points: 7 ingredients 1 bunch kale, chopped and stems removed ½ teaspoon onion powder ½ teaspoon garlic powder salt and pepper to taste splash of water or broth 2 medium sized eggplants – peeled and sliced into about ½” - ¾“ thick medallions Sprinkled generously with salt on both sides and let sit for about an hour. This helps draw out excess moisture, so the eggplant has a less bitter flavor and a more tender texture. rinse thoroughly and pat dry for the next steps. ½ cup flour seasoned with a pinch of salt & a few cracks of pepper 2 eggs – scrambled in a bowl with a splash of water 1 ½ - 2 cups of seasoned panko 2 ½ cups rao’s marinara sauce (or sauce of choice) 2 tablespoons grated parmesan 7 ounces lite mozzarella cheese I used Trader Joe’s brand. directions for the kale: Step 1: In a frying pan over medium heat, add some pan spray and then add your kale. Season with salt, pepper, onion, and garlic powder and mix around and continue to cook until a brighter green color – about 2 - 3 minutes. Step 2: Next, add a splash of water (or broth) to the pan and cover with a lid to steam the kale for about 2 minutes. Be sure kale mixture is not too wet - you do not want a soggy eggplant parmesan. for the eggplant: Step 1: Preheat your air fryer and oven to 400 °F . Step 2: Make a breading station with 3 shallow dishes: one shallow dish for the seasoned flour, the second with the scrambled egg and a third with the seasoned panko. Step 3: Take an eggplant medallion one by one and dip them in each bowl in that order (flour, egg, panko) shaking off the excess of flour and egg and then making sure to fully coat with the panko – so it’s getting that nice crunch when air fried! I was able to fit 8 - 9 pieces in my basket and I air fried at 400 degrees for 8 minutes flipping over halfway through. I did this 3 times. After you’ve air fried all your eggplant, you’re ready to start assembling! Step 4: In your baking dish ( I used a 9 x 13" ) start with a thin layer of your sauce followed by a layer of eggplant, layer of cheese, a layer of sautéed kale, then repeat the process until you reach the top of the baking dish ending with cheese. Step 5: Cover with foil and bake in the oven at 400 °F for 25 - 30 minutes, or until it starts bubbling. Step 6: Once you notice it bubbling, remove foil, add your parmesan and broil for another 3 - 5 minutes until cheese is golden brown. Serve and enjoy! Previous Next