< Back Cheesy Beef Tacos Yield 6 Servings Prep Time 1 – 24 Hours Cook Time 6 Hours Category Lunch + Dinner Calories 390 Carbs 30.2 Fat 14 Fiber 3.5 Protein 31.8 WW Points 10 ingredients 1 ½ pound beef chuck roast 3 medium yellow onions, sliced 12 extra thin corn tortillas 1 ½ cups shredded lite mozzarella cheese seasonings for roast: 1 tablespoon brown sugar 2 teaspoons smoked paprika 1 teaspoon onion powder 1 teaspoon garlic powder ½ teaspoon cumin 1 teaspoon mustard 1 teaspoon kosher salt ½ teaspoon cracked black pepper directions Step 1: Put all the seasonings in a small bowl and mix until combined. Place the roast and the seasonings in a gallon-size ziplock bag. Step 2: Toss to coat evenly and marinate it in the refrigerator for at least 1 hour and up to 24 hours. Step 3: In a crockpot or slow cooker spray with pan spray, place the sliced onions at the bottom, and set the chuck roast on the bed of onions. Step 4: Cook on high for 6 hours flipping once at the halfway point. Step 5: Once the roast is done cooking, remove it from the crockpot and shred it – set aside. Step 6: Remove the onions as well and place them in a small bowl – set aside. For the juices, you can either discard it or use it for dipping. Here is how I put together my Cheesy Beef Tacos: 1 extra thin corn tortilla 2 tablespoons lite mozzarella cheese 1 - 2 tablespoons of the cooked onions 1 ½ oz of the shredded beef. Cook on a griddle with pan spray until golden and crispy on both sides. Serve immediately and enjoy! Jenn's Note: The serving size is 2 tacos. 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 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 Pulled Chicken Tostadas Yield 4 Servings Prep Time 30 Minutes – 48 Hours Cook Time 4 Hours Category Lunch + Dinner Calories 191 Carbs 27 Fat 1.7 Fiber 3.3 Protein 17.2 WW Points 2 ingredients for the chicken: 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. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced a pinch of salt a few cracks of pepper 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. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: I made tostadas with the pulled chicken. My tostadas are topped with: 0 Points: Pinto Beans 0 Points: Lettuce 0 Points: Tomato 0 Points: Cilantro 1 Points: Ranch Can be made to be 0. Previous Next

< 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 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 Protein Pancakes: Apple and Almond Butter Stuffed Yield 1 Serving Prep Time 10 Minutes Cook Time 20 Minutes Category Breakfast Calories 588 Carbs 106.2 Fat 13.7 Fiber 10.2 Protein 32.5 WW Points 5 ingredients for the pancakes: ½ cup old-fashioned rolled oats (or oats of choice) ½ cup liquid egg whites ½ cup nonfat vanilla Greek yogurt 1 teaspoon vanilla extract dash of ground cinnamon for the filling: 1 honey crisp apple, peeled and sliced 1 tablespoon I can’t believe it’s not butter-light 2 tablespoons sugar-free sweetener dash of ground cinnamon ⅛ teaspoon ground nutmeg 1 tablespoon cornstarch 2 tablespoons water 12 grams crunchy almond butter (or nut butter of choice) directions Step 1: Prep the Apple Filling In a small bowl, mix the sugar-free sweetener, cinnamon, and nutmeg. Peel and slice the apples and set aside. In a separate bowl, mix the cornstarch and water to create a slurry. Step 2: Cook the Apples Heat a skillet over medium heat and melt the butter. Add the apples along with the cinnamon-sugar mixture. Cook for 5–7 minutes, stirring occasionally, until the apples are tender. Step 3: Thicken the Filling Pour in the cornstarch slurry and stir until the mixture thickens. Remove from heat and set aside. Step 4: Blend the Batter Add all pancake ingredients to a blender and blend until smooth. Step 5: Stuff & Cook the Pancakes Heat a nonstick skillet over medium-low heat. Pour ⅓ of the batter into the pan, add a spoonful of apple filling and a drizzle of almond butter, then cover with a little more batter (this prevents sticking). Cook for 1–2 minutes, flip, and cook another 1–2 minutes. Step 6: Repeat & Finish Repeat with the remaining batter to make about three 6-inch pancakes. Step 7: Top & Serve Finish with the remaining apple filling on top and serve warm. Enjoy every cozy, cinnamon-spiced bite! Previous Next

< Back Carrot Salad Yield 1 Serving Prep Time 10 – 15 Minutes Cook Time 20 Minutes (Chill Time) Category Lunch + Dinner Calories 284 Carbs 46.5 Fat 11.5 Fiber 11.6 Protein 2.8 WW Points 5 ingredients 1 pound rainbow carrots, peeled into ribbons Zest and juice of 1 lime 2 tablespoons fresh dill, finely chopped ¼ cup fresh parsley, chopped ¼ teaspoon crushed red pepper 1 to 1½ teaspoons honey 2 teaspoons olive oil Kosher salt, to taste Black pepper, to taste Ground ginger, to taste directions Step 1: Make the Dressing In a medium bowl, combine lime zest and juice, dill, parsley, crushed red pepper, honey, and olive oil. Season to taste with salt, pepper, and ground ginger. Whisk well and set aside. Step 2: Prep the Carrots Using a vegetable peeler, shave the carrots into thin ribbons. Continue peeling each carrot until it becomes too difficult to hold. (Save leftover carrot cores for another recipe.) Step 3: Toss and Chill Add the carrot ribbons to the bowl with the dressing. Toss until evenly coated. Chill for 20 minutes or until ready to serve. Toss again before serving. Previous Next

< Back Parfait: Strawberry Mango Oat Yield 1 Serving Prep Time 5 Minutes Cook Time 2 - 4 hours or overnight (Chill Time) Category Breakfast Calories 438 Carbs 71.9 Fat 5.1 Fiber 10.1 Protein 19.6 WW Points 3 ingredients 1 (16-ounce) mason jar or container with lid parfait base: ½ banana ½ cup old-fashioned rolled oats (or oats of choice) ½ cup unsweetened vanilla almond milk dash of ground cinnamon splash of vanilla extract ½ cup mango chunks, defrosted ½ cup diced strawberries I container zero sugar toasted coconut vanilla Greek yogurt 4 tablespoons sugar-free cool whip directions Step 1: Mash the Base In a small bowl, mash the banana with the cinnamon and vanilla extract until smooth. Add the oats and almond milk, then mix until fully combined. Step 2: Make the Cream Layer In a separate bowl, gently fold together the Greek yogurt and sugar-free Cool Whip until smooth and fluffy. Step 3: Layer the Parfait In a mason jar or container, begin layering: oats, mango, yogurt mixture, strawberries. Repeat the layers until you reach the top. Step 4: Chill & Set Cover with a lid and refrigerate for at least 1 hour, or up to 24 hours for best texture and flavor. Jenn's Tip Add a sprinkle of granola between layers for more texture. This one is elite for meal prep - flavors get even better overnight. Previous Next

< Back Sugar Cookie Sticks Yield 36 Cookies Prep Time 30 Minutes (Plus Chill Time) Cook Time 9 – 10 Minutes Category Desserts Calories 66 Carbs 7.8 Fat 3.5 Fiber 0.2 Protein 0.9 WW Points 3 ingredients 1 cup unsalted butter, room temperature 1 cup granulated sugar 1 large egg + 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 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: Mix in the egg, egg yolk, vanilla, baking powder, orange zest, and salt. Beat for 1 minute, scraping down the bowl as needed. Step 3: Turn the mixer to low and add the bread flour. Mix until just combined. Cover and refrigerate for 30 minutes. Step 4: Roll the dough into a ¼-inch thick rectangle, about 10 x 8 inches. Using a ruler, mark every 1/2 inch across the long side on both edges. Cut straight across from mark to mark to form long sticks, then cut each stick in half to create 4-inch cookie sticks. Step 5: Preheat the oven to 350°F. Line baking sheets with parchment paper or silicone mats. Arrange cookie sticks 1 inch apart and bake for 9–10 minutes, or until set but not browned. Step 6: Transfer to a wire rack to cool completely. Dip one end of each cookie stick into melted coating chocolate and finish with festive Christmas sprinkles. Previous Next