< Back Apricot Pistachio Crostini Yield: 5 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Appetizers Calories: 119 Carbs: 20.9 Fat: 1.9 Fiber: 1.4 Protein: 6.1 WW Points: 3 ingredients 6 ounces baguette, sliced into ½-inch pieces and toasted with avocado oil spray 1 garlic clove 4 ounces low-fat cottage cheese, blended with an immersion blender until smooth 1 tablespoon unsweetened almond milk 1 tablespoon grated parmesan Pinch of crushed red pepper flakes 1 teaspoon rosemary, finely chopped 2 tablespoons sugar-free apricot preserves 1 tablespoon hot water Zest of ¼ of an orange 1 tablespoon roasted pistachios, chopped directions Step 1: Slice your baguette, spray with avocado oil spray, and toast in the toaster oven until lightly golden brown. Step 2: As soon as they come out, rub the garlic clove over each warm slice of baguette. Step 3: While your baguette slices are toasting, blend the cottage cheese with an immersion wand until smooth. Step 4: In a small bowl add the blended cottage cheese, milk, parmesan, red pepper flakes and rosemary, and mix until well incorporated. Set aside. Step 5: In another small bowl, mix together the apricot preserves, hot water (to loosen it up) and orange zest. Step 6: Now it’s time to assemble. Spread about a teaspoon of the cottage cheese mixture onto one slice of the baguette, top with the apricot and orange zest mixture, and top with pistachio pieces. Repeat until finished. Serve immediately and enjoy! Jenn's Note: 4 crostini's per serving. Previous Next

Your go-to source for quick, delicious, and nutritious recipes. Points for Jenn offers a diverse collection of simple recipes for all your dietary needs. With easy-to-follow instructions and wholesome ingredients, eating healthy has never been easier or tastier! featured recipe Oven Roasted Tomato Soup view recipe welcome to my journey Welcome to my Points for Jenn – my healthy (ish) cooking website! My name is Jenn, and I am passionate about creating delicious and nutritious meals that are good for both your body and your taste buds. I believe that healthy eating should never be a sacrifice, so I strive to create meals that are both satisfying and nourishing. With a focus on whole foods, fresh ingredients, and balanced nutrition, my recipes are designed to help you feel your best. Whether you are a seasoned chef or a beginner in the kitchen, my goal is to make healthy cooking accessible and enjoyable for everyone. From quick and easy weeknight dinners to some of my favorite indulgent cookies, my recipes are sure to please and most are Weight Watchers (WW) friendly. Thank you for visiting my website and I hope you find inspiration and joy in cooking and eating healthy. ❤️, Jenn about Carne Asada Nachos view recipe Deviled Eggs Deluxe view recipe Teriyaki Chicken Noodles view recipe new recipes view all my favorite recipes air fried stuffed mushrooms air fried panko fish tacos air fried eggplant parmesan balsamic chicken sliders le bacon crunchwrap tiktok feta pasta chai sugar cookies lemon ricotta cookies view all contact First Name Last Name Email Write a message Submit Thanks for submitting! contact

< Back Lemony Pistachio Pesto Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 23 Carbs: 1.5 Fat: 1.5 Fiber: 0.5 Protein: 1.2 WW Points: 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon Previous Next

< Back Protein Pancakes: Maple Pecan Bacon Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 454 Carbs: 33.9 Fat: 18.3 Fiber: 9.9 Protein: 36.3 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla dash of cinnamon dash of sweetener (if desired) for the toppings: ½ banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted 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 banana slices, chopped bacon and pecans. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . 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 Big Cheez-It Tostada Yield: 12 Tostadas Prep Time: 10 Minutes (Chill Time: 15 Minutes) Cook Time: 20 Minutes Category Lunch + Dinner Calories: 344 Carbs: 47.6 Fat: 9.3 Fiber: 2.6 Protein: 11.5 WW Points: 7 ingredients 3 cups flour 2 tablespoons nutritional yeast 1 ½ teaspoons sweet paprika 2 teaspoons baking powder 1 teaspoon kosher salt ¾ cup water ½ cup + 1 tablespoon olive oil for the coating: 1 cup nutritional yeast 2 tablespoons sweet paprika 1 ½ teaspoons onion powder ½ teaspoon lemon peel, minced and dried a bit 2 ½ teaspoons kosher salt directions Step 1: In a large bowl whisk together all the dry ingredients. Make a well in the center and add in the water and oil. Step 2: Mix until a rustic dough is formed. Turn out onto the counter and divide into two equal pieces. Wrap in saran wrap and refrigerate for 15 minutes. Step 3: Flour your surface and roll out the dough into a ¼” thick rectangle about 11 inches across. Flour as needed. Cut into 5-inch squares. You should get six big cheez-its. Step 4: Make five indents on 2 of the opposite edges, and 6 indents on the other 2 edges remaining, and poke six holes in the centers. Step 5: Bake for 15 minutes, rotate the tray and bake for another five minutes. Let cool for 5 minutes, then toss in the powder mixture, and let cool completely. Step 6: To make the coating mixture, place all the ingredients in a blender, and blend it into a powder. Jenn's Note: I topped mine with mashed pinto beans, lettuce, onion, tomato, hot sauce and a sprinkle of cheese. *Points and calories for Cheez-It only. Original recipe can be found in the highlights here Previous Next

My favorite selection of kitchen items! From cookware and utensils to gadgets and appliances, there's everything you need to elevate your cooking experience. Discover durable, stylish, and affordable products to suit every kitchen. jenn's must-haves bamboo digital scale three compartment bento box chocolate cake cookie mix coffee mug warmer cookie scoop mini sheet pans dash mini waffle maker oldeman granola kitchen shears silicon baking mats silicon baking molds stainless steel mixing bowls taco holders

< 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 Mom's Tater Tot Casserole Yield: 6 Servings Prep Time: 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 280.3 Carbs: 17.2 Fat: 14.7 Fiber: 1.8 Protein: 19.8 WW Points: 9 ingredients 1 lb lean ground beef (93/7), seasoned with salt, pepper, onion powder & garlic powder 1 8-oz pack mushrooms, sliced ¼ brown onion, finely diced 1 clove garlic, finely diced 1 sprig rosemary 1.5 tablespoons butter 1.5 tablespoons flour 1.5 cups low-sodium beef broth 2 tablespoons heavy cream 42 tater tots directions Step 1: Preheat the oven to 375°F. Season the ground beef and press it evenly into the bottom of a casserole dish (about 10x7 inches) that has been sprayed with avocado oil spray. Set aside while you prepare the cream of mushroom gravy. Step 2: In a medium skillet over medium-high heat, add the sliced mushrooms and cook undisturbed for 5 minutes. Stir, then cook for a couple more minutes before adding the onions. Cook for an additional 2 minutes, then remove the mushrooms and onions from the pan and set aside. Step 3: In the same skillet, melt the butter. Stir in the flour and cook for about 5 minutes, stirring frequently. Slowly whisk in the beef broth until smooth and no lumps remain. Add the rosemary sprig and continue cooking over medium heat until the mixture thickens into a gravy. Return the mushrooms and onions to the skillet, stirring until well combined. Add in the heavy cream and stir again until incorporated. Remove from the heat and let cool slightly. Toss the rosemary sprig. Step 4: Once cooled, spread the mushroom gravy evenly over the beef layer in the casserole dish. Top with tater tots, arranging them in a single layer to fully cover the surface. Bake until the beef reaches an internal temperature of 165°F and the tater tots are golden brown and crisp. About 20 - 25 minutes. Step 5: Serve hot and enjoy! Previous Next

< Back Smashed Chicken Caesar Tacos Yield: 4 Servings Prep Time: 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 335.7 Carbs: 16.6 Fat: 16.9 Fiber: 13 Protein: 29.3 WW Points: 4 ingredients for the chicken tacos: 1 pound ground chicken (93% lean) Salt, black pepper, onion powder, garlic powder 20 g shredded Parmesan cheese 8 street taco flour tortillas (such as Mission Zero Net Carb) for the dressing: 35 g nonfat Greek yogurt 3 tablespoons Olive Garden dressing 10 g shredded Parmesan cheese Salt, black pepper, onion powder, garlic powder (to taste) for the toppings: 2 cups chopped lettuce Croutons, crumbled Shredded Parmesan cheese directions Step 1: Prepare the Chicken In a medium bowl, combine ground chicken with salt, pepper, garlic powder, onion powder, and Parmesan cheese. Divide the mixture into 8 equal portions (about 2 oz each). Place one portion on each tortilla and use your hands to evenly smash and spread the chicken across the surface. Step 2: Cook the Tacos Heat a large skillet over medium-high heat. Once hot, spray with pan spray. Working in batches, place 3–4 tacos meat-side down in the pan and cook for about 3 minutes. Flip and cook the tortilla side for another 2 minutes, until golden and crisp. Remove and repeat with the remaining tacos. Step 3: Make the Dressing In a small bowl, mix Greek yogurt, Olive Garden dressing, Parmesan, and seasonings. Toss with chopped lettuce until evenly coated. Step 4: Assemble the Tacos Top each taco with a scoop of Caesar-dressed lettuce. Finish with extra shredded Parmesan and crumbled croutons. Serve immediately and enjoy! Previous Next