< Back Pastrami Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 5 – 10 Minutes Category Lunch + Dinner Calories: 172 Carbs: 14.2 Fat: 6.1 Fiber: 0 Protein: 13 WW Points: 5 ingredients 1 pound package of sliced pastrami 2 slices lite havarti cheese, cut into quarters ¼ slice per slider 8 pickle chips mustard 1 pack of slider buns directions Step 1: Start by heating your pastrami in a pan and get your buns toasting! Step 2: Once the pastrami is heated and buns are toasted, you can start assembling by dividing heated pastrami into eight stacks. I used a 16 ounce package and used about 2 ounces per serving. Step 3: Top each stack with a ¼ slice of cheese. Step 4: Add mustard to the bottom buns. Step 5: Add one pickle chip and top with cheesy pastrami stack. Step 6: Top with top bun and serve and enjoy! Previous Next

< Back Avocado Crema Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 15 Carbs: 1.4 Fat: 0.7 Fiber: 0.4 Protein: 1.2 WW Points: 0 ingredients 1 5.3 oz container Nonfat Greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic 3 green onions cut into thirds, ends cut off 1 avocado ½ cube chicken bouillon, diluted in 2 tablespoons hot water Zest and juice of 1 lime 1 jalapeño pepper, roasted, skin and stem removed 1-2 serrano pepper, roasted, skin, stem, and seeds removed Depending on how spicy you want it. directions Step 1: After you’ve roasted your peppers, place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Potato Tacos Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 214 Carbs: 34.3 Fat: 5.1 Fiber: 3.3 Protein: 7.4 WW Points: 4 ingredients 16 ounce potatoes, peeled and medium diced About 2 large potatoes. 1 cube chicken boullion 1 tablespoon unsalted butter 1 tablespoon i can’t believe it’s not butter spray pepper, onion and garlic powders to taste 12 extra thin corn tortillas 12 tablespoons, lite shredded cheese directions Step 1: In a medium pot, boil potatoes with chicken boullion cube for about 10 minutes or until fork tender. When tender, drain water and mash potatoes with butter, ICBINB and seasonings. Set aside. Step 2: Heat a skillet over medium heat and you are ready to make the tacos. Place 1 - 2 tortillas on your skillet (depending on how big it is) and place one tablespoon of cheese in the center of each tortilla. Step 3: Once it melts, add a couple of tablespoons of the potato mixture to one side of the tortilla. Fold over the other half. Step 4: Spray skillet with avocado oil spray and brown the tacos on the first side. Step 5: Spray the tacos again and flip to brown the other side. Repeat the process until you are done. T Step 6: Top with lettuce or cabbage and tomatoes. Serve immediately with my avocado or chipotle crema ! 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 Ube Cookie Yield: 28 Cookies Prep Time: 1 – 24 Hours Cook Time: 9 – 10 Minutes Category Desserts Calories: 170 Carbs: 25.6 Fat: 6.9 Fiber: 0.9 Protein: 1.7 WW Points: 8 ingredients 1 cup butter, room temperature 1 ¼ cup granulated sugar ½ cup unsweetened almond milk 2 eggs ½ teaspoon vanilla extract 1 cup powdered ube I used this brand . 1 tablespoon ube extract I used this brand . 2 cups flour 1 teaspoon baking powder ¾ teaspoon baking soda ½ teaspoon cream of tartar ¼ teaspoon kosher salt 6 tablespoons granulated sugar, for rolling or 6 tablespoons powdered sugar, for rolling directions Step 1: Sift together the flour, baking powder, baking soda, cream of tartar & salt and set aside. With a hand mixer or in the bowl of your stand mixer, cream together the butter and sugar until light and fluffy. Add in milk, eggs, vanilla, ube powder & extract and mix until well combined. Step 2: Add in the dry ingredients and mix until smooth. Cover bowl with plastic wrap and refrigerate for 1 hour or overnight. I refrigerated my dough for 24 hours. Step 3: Remove the dough from the refrigerator and heat the oven to 350°F. Step 4: Line your baking sheet with a silicon baking mat or parchment paper. Add the 6 tablespoons of sugar into a small bowl and set aside. Scoop the dough using this scoop or about a tablespoons worth of dough and transfer to the sugar bowl and toss until coated. Step 5: Place cookies on baking sheet about 2 inches apart. Bake for 9 - 10 minutes, or until cracks begin to form on the cookies. You may need to bake these cookies in batches. Be sure to chill the extra dough in the refrigerator between baking. Step 6: Remove the baking sheet from the oven and immediately bang it onto the counter 3 - 5 times. Allow the cookies to rest on the baking sheet for 5 minutes, then transfer to a cooling rack to cool completely. Jenn's Note: This recipe was modified by me from here . You will need 2 bags of ube powder to make this recipe. Previous Next

< Back Protein Pancakes: Ube Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 381 Carbs: 52.5 Fat: 3.4 Fiber: 6.4 Protein: 33.2 WW Points: 0 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup nonfat Greek yogurt 1 teaspoon vanilla 1 teaspoon ube extract dash of cinnamon for the toppings: ½ - ¾ cup frozen mango, defrosted and diced optional toppings: shaved coconut coconut syrup maple syrup directions Step 1: Dice mango and set aside, on a paper towel, to defrost while you prepare the pancakes. Step 2: Heat a non-stick skillet over medium-low heat. Place all other 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. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 4: Top with mango and any additional must-haves and enjoy immediately! 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 Spring Roll In A Bowl Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 4 Minutes Category Lunch + Dinner Calories: 291 Carbs: 59.2 Fat: 6 Fiber: 11.3 Protein: 8.2 WW Points: 5 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 *water for boiling vermicelli 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. Drain when done. Step 3: To assemble – throw it all in a bowl! That’s it. Jenn’s Note: For the sauce, mix all ingredients in a small bowl together and use as your “dressing." Previous Next

< Back Lemon Ricotta Cookie Yield: 45 Cookies Prep Time: Overnight Cook Time: 15 Minutes Category Desserts Calories: 108 Carbs: 18.7 Fat: 3.2 Fiber: 0 Protein: 1.9 WW Points: 6 ingredients 2 ½ cups flour 1 teaspoon baking powder 1 teaspoon kosher salt 1 stick unsalted butter, room temperature 2 cups sugar 2 eggs, room temperature 1 15-ounce container part skim ricotta cheese 3 tablespoons lemon juice zest of 1 lemon for the glaze: 1 ½ cups powdered sugar 3 tablespoons lemon juice zest of 1 lemon directions Step 1: In a medium bowl combine the flour, baking powder, and salt - set aside. In the bowl of an electric mixer combine the butter and the sugar. Step 2: Beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Step 3: Add the eggs, one at a time, mixing between additions until well incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Fold in the dry ingredients. Step 4: Tightly cover the dough with plastic wrap and refrigerate overnight. Step 5: Preheat the oven to 375° F. Line two baking sheets with parchment paper. Scoop the dough about a tablespoons worth onto the baking sheets. I used this scoop . Step 6: Bake for 15 minutes, until cooked through but still pale. Remove them from the oven and let the cookies rest on the baking sheet for 15 minutes. Continue with the remaining dough. Step 7: For the glaze, combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Step 8: When cookies are completely cool, spoon about ½ teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Jenn's Note: *Giadzy original recipe here . Previous Next

< Back Pumpkin Cake Cookies Yield: 22 Cookies Prep Time: 45 Minutes Cook Time: 8 Minutes Category Desserts Calories: 138 Carbs: 11.6 Fat: 9 Fiber: 1.2 Protein: 3.2 WW Points: 3 ingredients for the pumpkin cake cookie: 2 eggs ¼ cup pumpkin puree 1 box Simple Mills Vanilla cake mix ¼ cup all purpose flour 1 teaspoon baking powder 1 teaspoon pumpkin pie spice for the cream cheese icing: 12 ounces light cream cheese, room temperature 4 ounces butter, room temperature 5½ ounces powdered sugar, sifted ½ lemon zest ⅛ teaspoon kosher salt 1½ teaspoons vanilla directions for the pumpkin cake cookie: Step 1: Set your oven to 350ºF. In a large bowl, mix together eggs and pumpkin puree. Step 2: Mix in the mix, all-purpose flour and baking powder and pumpkin pie spice until combined. Step 3: Add dough to fridge for 10 minutes. Step 4: Line a baking sheet with a silicon baking mat or parchment paper. I used this scoop to scoop my cookies (this is about a tablespoon size). Step 5: Put back in fridge for 30 minutes. Step 6: Bake for 8 minutes rotating once halfway. Step 7: Let cool 5 minutes and enjoy! for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. An electric hand mixer will work too. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. Previous Next