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< Back Overnight Oats: Almond Butter and Strawberries Yield 2 Servings Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill time) Category Breakfast Calories 388 Carbs 61.3 Fat 11.6 Fiber 15.3 Protein 9.6 WW Points 3 ingredients 2 (12-ounce) mason jars or containers with lids for the oats base: 1 cup old-fashioned rolled oats (or oats of choice), divided 1 medium banana, divided 1 cup unsweetened almond milk (or milk of choice), divided a dash of ground cinnamon a splash of vanilla extract 4 tablespoons sugar-free strawberry jelly, divided 1 cup strawberries, sliced & divided 24 grams almond butter, divided directions Step 1: Mash the banana base Divide the banana between two 12-ounce mason jars and mash until smooth. Add a dash of cinnamon, a splash of vanilla extract, and 2 tablespoons of sugar-free strawberry jelly to each jar. Stir until fully combined. Step 2: Add the oats Add ½ cup rolled oats and ½ cup almond milk to each jar. Mix well until fully combined. Step 3: Add the toppings Top each jar with sliced strawberries and 12 grams of almond butter. Step 4: Chill Cover with lids and refrigerate for at least 2–4 hours, or overnight. Enjoy chilled. Previous Next

< Back Big Cheez-It Crunchwrap Yield 1 Serving Prep Time 10 Minutes Cook Time 20 Minutes Category Lunch + Dinner Calories 567 Carbs 72 Fat 14.4 Fiber 9.9 Protein 30.6 WW Points 10 ingredients 1 big cheez-it 3 oz cooked + taco seasoned 98% ground chicken 2 tablespoons salsa con queso ½ cup shredded lettuce ¼ cup diced tomatoes 2 tablespoons diced onion 1 cut da carb wrap directions Step 1: Make your big Cheez-Its and cook your ground chicken before starting. Step 2: To make your crunch wrap, on the center of your wrap, add the queso and top it with your ground chicken. Step 3: Add your big cheese it and top it with lettuce, tomato, and onion. Do the crunch wrap fold and bake on a griddle with the seam down first for about one to two minutes until it is golden brown. Step 4: Then flip and cook for an additional one to two minutes until golden brown. Serve immediately and enjoy. Previous Next

< Back Hot Chicken Sandwich Yield 2 Servings Prep Time 10 Minutes Cook Time 6 – 8 Minutes Category Lunch + Dinner Calories 515 Carbs 62.5 Fat 15.7 Fiber 4.2 Protein 21.7 WW Points 15 ingredients quick slaw: 110 grams thinly sliced cabbage 28 grams light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon sugar substitute (more if desired) Salt, black pepper, onion powder, and garlic powder to taste chicken: 2 chicken tenderloins, pounded thin 2 tablespoons flour (seasoned with salt and pepper) ¼ cup milk (such as almond milk) 1 tablespoon buffalo sauce ¼ cup panko breadcrumbs (seasoned with salt and pepper) sandwich assembly: 4 slices artisano bread (or bread of choice), lightly toasted 6 pickle slices (or more, to taste) 15 grams light mayonnaise hot sauce: 1 tablespoon “I Can’t Believe It’s Not Butter” 2 tablespoons buffalo sauce (or preferred hot sauce) 1 tablespoon brown sugar 1 tablespoon hot honey directions Step 1: Prepare the Slaw In a small bowl, mix cabbage, mayonnaise, red wine vinegar, sugar substitute, and seasonings. Stir well and set aside. Step 2: Flatten the Chicken Place chicken between two pieces of plastic wrap. Use a rolling pin or heavy object to pound until evenly thin. Step 3: Bread the Chicken Set up three shallow dishes: Dish 1: seasoned flour Dish 2: milk and buffalo sauce Dish 3: seasoned panko breadcrumbs Dip each piece of chicken in flour, then milk mixture, then breadcrumbs, fully coating and shaking off excess each step. Step 4: Air Fry the Chicken Preheat air fryer to 375°F. Spray basket with cooking spray, place chicken inside, and spritz the tops. Cook for 6–8 minutes, flipping halfway, until chicken reaches 165°F internally. Step 5: Make the Hot Sauce In a small saucepan over low heat, combine butter, buffalo sauce, brown sugar, and hot honey. Cook until butter is melted and sugar is dissolved. Set aside. Step 6: Assemble the Sandwich Spread mayonnaise on both sides of toasted bread. Add 3 pickle slices to the bottom slice, dip the chicken into the hot sauce until fully coated, and top with half of the slaw. Add the other slice of bread. Repeat for second sandwich. Step 7: Serve Enjoy immediately while hot! Previous Next

< Back Brookie Yield 15 Servings Prep Time 5 – 10 Minutes Cook Time 30 Minutes Category Desserts Calories 171 Carbs 23.5 Fat 6.4 Fiber 1.3 Protein 2.4 WW Points 6 ingredients for the brownie: 175 grams (half of a box) sugar free brownie mix 1.5 tablespoons water 3 tablespoons unsweetened applesauce 1 egg white 12 grams hu no added sugar chocolate chips (semi-sweet) for the cookie topping: ¼ teaspoon kosher salt ½ teaspoon baking soda 1 scant cup of all-purpose flour ¼ teaspoon vanilla extract 1 egg 6 tablespoons brown sugar 2 tablespoons sugar 2 tablespoons vegetable shortening 4 tablespoons unsalted butter 24 pieces Unreal brand milk chocolate gems You can use M&M’s. directions Step 1: Heat oven to 350ºF and spray a 10 x 7" baking dish with pan spray. for the brownie: Step 1: Using a whisk or a hand mixer, in a medium size bowl, mix the brownie mix, water, applesauce, and egg white until well incorporated and pour into a prepared baking dish. Step 2: Top the brownie with the chocolate chips. for the cookie: Step 1: In a small bowl, sift together the dry ingredients. In another small bowl, using a hand mixer, cream together the shortening and butter until well incorporated. Step 2: Add in your sugars and mix on high, until the mixture is very fluff. This can take about 5 - 6 minutes. Be sure to scrape down the sides of your bowl to ensure all ingredients are mixed well. Step 3: Add in the egg and vanilla extract and mix for another 2 minutes on high. Step 4: Add in the dry ingredients and mix on low until all flour is mixed in. Step 5: Now add the cookie mixture by spoonful's to the top of the brownie mixture. Step 6: Next add the milk chocolate gems to the top. Step 7: Bake at 350ºF for 30 minutes rotating once halfway through. Let cool slightly and cut into 15 pieces. Enjoy! Previous Next

< Back Biscotti Yield 24 Cookies Prep Time 20 Minutes Cook Time 55 Minutes Category Desserts Calories 152 Carbs 20.3 Fat 7.3 Fiber 2.7 Protein 2.5 WW Points 6 ingredients 2 cup flour 1 ½ teaspoon baking powder ¾ cup granulated sugar ½ cup butter, room temperature 1 teaspoon lemon zest ¼ teaspoon kosher salt 2 eggs, room temperature ¾ cup pistachios, roughly chopped ⅔ cup reduced sugar cranberries chocolate ganache for dipping directions Step 1: Preheat the oven to 350ºF. Line a large baking sheet with a silicone baking mat or parchment paper. In a medium bowl sift together the flour and baking powder. Using an electric or stand mixer, beat the sugar, butter, lemon zest, and salt until well combined. Step 2: Add in the eggs one at a time. Step 3: Add the flour mixture and beat just until blended. Stir in the pistachios and cranberries. Step 4: Form the dough into a 13" long, 3" wide log on the prepared baking sheet. Bake until light golden, about 40 minutes. Cool for 30 minutes. Step 5: Place the log on the cutting board. Using a sharp serrated knife, cut the log on a diagonal into ½ to ¾" thick slices. Step 6: Arrange the biscotti, cut side down, on the baking sheet. Bake the biscotti until they are pale golden, about 15 minutes. Transfer the biscotti to a rack and cool completely. Step 7: Warm your ganache until it melts. Dip the bottom half of each biscotti, gently shake off the excess ganache. Step 8: Place the biscotti on the baking sheet for the chocolate to set. Refrigerate until the ganache is firm, about 35 minutes. Step 9: The biscotti can be made ahead. Store them in an airtight container for up to 4 days, or wrap them in foil and freeze in resealable plastic bags up to 3 weeks. Jenn's Note: Original Recipe: Here Previous Next

< Back Spring Rolls Yield 1 Serving Prep Time 10 Minutes Cook Time 4 Minutes Category Lunch + Dinner Calories 383 Carbs 81.2 Fat 6 Fiber 11.3 Protein 8.2 WW Points 8 ingredients for the rolls: ½ red bell pepper, thinly sliced ¼ of a small red cabbage, thinly sliced 1 medium carrot, sliced into thin sticks 1 – 2 fresno chilis, thinly sliced ½ avocado, sliced 1 portion cooked instant whole grain rice vermicelli (regular is fine) basil leaves ¼ cup cilantro mint leaves 6 spring roll rice wrappers *water for boiling vermicelli *cold water for dipping spring roll rice wrappers for the sauce: 2 tablespoons peanut butter 2 tablespoons sweet chili sauce 2 tablespoons sriracha 1 tablespoon soy sauce directions Step 1: Slice all veggies and set aside. I used a mandolin, but you can easily slice them by hand. Step 2: Place the vermicelli in a medium bowl, cover with boiling water, and let stand for 4 minutes. Step 3: Drain when done. Step 4: Use an 8” bowl or plate for the cold water to dip your spring roll rice wrappers in. Step 5: To assemble, take one rice wrapper and dip it in cold water. Lay it on a plate and start placing a little bit of each of the veggies, a slice of avocado, a little bit of noodles, and slices of chili, in the center of the wrapper. These can rip easily so don’t overstuff them. Step 6: To roll, fold in the sides over the filling, fold over the side closest to you over the filling, and roll away from you to seal. Repeat the process until you are done. These can be a little tricky to roll at first, but after a couple, you will get the hang of it. 😊 Step 7: Mix all ingredients in a small bowl together for the sauce and use as your dipping sauce for the rolls. 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

< Back Avocado Toast with Bacon Yield 1 Serving Prep Time 5 Minutes Cook Time 5 – 7 Minutes Category Breakfast Calories 344.7 Carbs 28.7 Fat 18.3 Fiber 4.4 Protein 16.3 WW Points 10 ingredients 1 slice of sourdough, toasted 50g avocado 1 egg, cooked to your liking 2 slices bacon, chopped 15g feta cheese optional add-ons (recommended): pinch of salt pinch of black pepper red pepper flakes (for a little heat) squeeze of fresh lemon juice (brightens everything) drizzle of hot honey or balsamic glaze (for sweet + savory balance) directions Step 1: Cook the Bacon In a small skillet over medium heat, cook bacon until crispy. Remove and set aside on a paper towel-lined plate. Break into bite sized pieces Step 2: Cook the Egg In the same skillet, cook the egg to your preference (sunny side up, over easy, etc.). Step 3: Toast the Bread Toast the sourdough until golden and crisp. Step 4: Mash the Avocado In a small bowl, mash the avocado with a pinch of salt, pepper, and a squeeze of lemon juice. Step 5: Assemble the Toast Spread the mashed avocado evenly over the toasted bread. Top with crispy bacon, the cooked egg, and crumbled feta. Step 6: Finish & Serve Sprinkle with red pepper flakes and drizzle with hot honey or balsamic glaze if desired. Serve immediately and enjoy! Previous Next

< Back Parfait: Lemon Berry Yield N/A Prep Time 5 Minutes Cook Time 5 – 8 Minutes Category Breakfast Calories 235 Carbs 40.9 Fat 5.4 Fiber 11.4 Protein 15.2 WW Points 4 ingredients 1 lemon flavored two-good yogurt or any brand you like 2 tablespoons – mixed berry sauce (recipe below) 1 lemon flavored fiber one bar cut into 16 pieces ½ cup fresh blueberries for the mixed berry sauce: 1 cup frozen mixed berries 2 – 3 tablespoons sugar substitute Depending on how sweet you want it. I used Lakanto Golden. squeeze of fresh lemon juice directions Step 1: Start with ⅓ of the yogurt container in the bottom of the jar or container Step 2: Next add 1 tablespoon of the mixed berry sauce, 5 pieces of the fiber one bar, half of the berries and repeat until you reach the top. Jenn's Notes: I used an 8 ounce jar, but it was packed! Would recommend a 10 ounce jar or container. The parfaits will last a couple days in the fridge. Previous Next

< Back Air Fried Artichoke Hearts Yield 9 Servings Prep Time 10 – 15 Minutes Cook Time 8 Minutes Category Appetizers Calories 88.6 (with Sauce) Carbs 8.7 (with Sauce) Fat 3.8 (with Sauce) Fiber 3.1 (with Sauce) Protein 4.9 (with Sauce) WW Points 2 ingredients for the artichoke hearts: 1 (33.5-ounce) jar artichoke hearts, cut in half, drained and dried well Juice and zest of 1 lemon ½ cup flour, seasoned with salt, black pepper, onion powder, and garlic powder 3 eggs, seasoned with salt, black pepper, onion powder, garlic powder, lemon juice, and lemon zest ¾ cup panko breadcrumbs, seasoned with salt, black pepper, onion powder, and garlic powder for the sauce: 60 grams nonfat Greek yogurt 60 grams light mayonnaise 3 tablespoons fresh dill, finely chopped Juice and zest of 1 lemon A few dashes of your favorite hot sauce 1 teaspoon Dijon mustard Salt, black pepper, onion powder, and garlic powder (to taste) directions Step 1: Prep the Artichokes Drain the artichoke hearts and slice each one in half. Place them cut-side down on paper towels to remove excess moisture. Let them rest while you prep the breading and dipping sauce. Step 2: Make the Dipping Sauce In a small bowl, combine Greek yogurt, mayonnaise, dill, lemon juice and zest, hot sauce, Dijon mustard, and seasonings. Mix well, cover, and refrigerate until ready to serve. Step 3: Bread the Artichokes Preheat your air fryer to 360°F. Set up three shallow dishes for a breading station: one with seasoned flour, one with seasoned beaten eggs, and one with seasoned panko. Working in batches, dip each artichoke half into the flour (shaking off excess), then into the egg, and finally into the panko. Coat well for maximum crunch. Arrange breaded pieces on a wire rack as you go. Step 4: Air Fry Place artichoke halves in a single layer in the air fryer basket sprayed with nonstick spray. Leave space between pieces. Air fry at 360°F for 8 minutes, flipping halfway through, until golden and crisp. Repeat with remaining pieces. Serve hot with chilled dipping sauce on the side. Previous Next