< 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

< Back Overnight Oats: Apple, Cranberry and Walnut Yield 2 Servings Prep Time 5 Minutes Cook Time 7 Minutes (2 - 4 hours or overnight Chill time) Category Breakfast Calories 355.3 Carbs 60.4 Fat 9.3 Fiber 11 Protein 7.5 WW Points 2 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) a dash of ground cinnamon a splash of vanilla extract 1 large honey crisp apple, diced a pinch of salt zest & juice of an orange 2 tablespoons dried cranberries 2 tablespoons walnuts, chopped and toasted directions Step 1: Prepare the Apple Topping In a small pan over medium heat, cook the diced apple until it begins to soften and release its juices, about 3 - 4 minutes. Step 2: Build the Flavor Add a dash of cinnamon, pinch of salt, walnuts, dried cranberries, and the orange zest and juice. Stir well and cook for about 2 minutes, until the cranberries soften and the mixture becomes fragrant. Remove from heat and allow to cool. Step 3: Make the Oat Base Divide the banana between two jars or containers and mash well. Stir in a dash of cinnamon & vanilla. Step 4: Combine Divide the oats and almond milk evenly between the jars and mix until fully combined. Step 5: Assemble & Chill Top each jar with the cooled apple mixture. Cover and refrigerate at least 2 - 4 hours or overnight. 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 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 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

< Back Air Fried Jalapeño Poppers Yield 6 Servings Prep Time 20 – 25 Minutes Cook Time 4 – 8 Minutes Category Appetizers Calories 105 Carbs 7.1 Fat 6.2 Fiber 0.9 Protein 5.4 WW Points 4 ingredients 4 ounces light cream cheese, room temperature 6 medium to large jalapeños, cut in half lengthwise, deseeded, with some veins left behind for a little heat Remove all veins and seeds if you want less heat 3 large green onions, sliced 4 pieces center-cut bacon, cooked and diced ¼ cup lite finely shredded cheese 5–10 cracks of black pepper Pinch of salt ⅓ cup seasoned panko breadcrumbs directions Step 1: Prepare the jalapeños and set aside. Step 2: Prepare the green onions and bacon and set aside. Step 3: Put the room temp cream cheese, shredded cheese, green onions, cooked and diced bacon and seasonings in a bowl and mix until well incorporated. This is the filling for the jalapeño poppers. Step 4: Preheat your air fryer to 400 °F . Evenly distribute the filling into each half of a jalapeño. Step 5: Once filled, take each half, and dip into the panko so that it sticks to the filling. Pop in the air fryer, panko side up, spray the tops with pan spray, and air fry at 400 °F for 4 - 8 minutes, until the panko turns golden brown, and the inside is heated through. Step 6: Serve and enjoy! Previous Next

< 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 Apple Pie Cookies Yield 2 Dozen (Heaping #60 Scoop) Prep Time 15 Minutes Cook Time 10 – 12 Minutes Category Desserts Calories 150 Carbs 16.9 Fat 8.3 Fiber 0.6 Protein 2 WW Points 7 ingredients Apple Filling 2 apples, peeled and diced (1 Granny Smith + 1 Honeycrisp) ½ ounce butter ¼ vanilla bean 1 ounce sugar Pinch of salt, cinnamon, and nutmeg 1 tablespoon cold water ½ tablespoon cornstarch Cinnamon Cookie Dough 2 ⅓ cups bread flour, spooned and leveled (all-purpose flour works here too) 1 teaspoon ground cinnamon 1 teaspoon baking powder ½ teaspoon salt 1 cup unsalted butter, room temperature ½ cup packed brown sugar (light or dark) 1 large egg + 1 egg yolk, room temperature 1 teaspoon vanilla extract Cinnamon Sugar ¼ cup granulated sugar 1 teaspoon ground cinnamon Finishing 4 tablespoons sugar-free caramel sundae syrup My version of this recipe directions Step 1: Make the apple filling: Stir together the cold water and cornstarch in a small bowl and set aside. Peel, core, and dice the apples. In a large sauté pan, melt the butter, then add the apples and vanilla, spreading them into a single layer. Cook until most of the water evaporates. Add the sugar, spices, and the cornstarch mixture. Continue cooking until the mixture thickens. Set aside to cool completely. Step 2: Preheat the oven to 350°F. Line a large baking sheet with parchment paper and set aside. Step 3: In a medium bowl, whisk together the flour, cinnamon, baking powder, and salt. Step 4: In a large bowl, beat the butter and brown sugar with an electric mixer until light and fluffy. Mix in the egg, egg yolk, and vanilla. Add the dry ingredients and fold just until no dry streaks remain. Step 5: In a shallow bowl, combine the granulated sugar and cinnamon. Scoop the cookie dough using a heaping #60 scoop, drop each portion into the cinnamon sugar, and toss to coat. Arrange on the baking sheet. Step 6: Use a measuring teaspoon or your thumb to press an indent into the center of each cookie. Fill each indent with about 1 teaspoon of cooled apple filling. Step 7: Bake for 10–12 minutes, or until the edges are lightly golden. Rotate the baking sheet halfway through. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Ensure the baking sheet is fully cooled before baking the next batch. Step 8: Finish with a drizzle of caramel sauce. Previous Next

< Back Strassburger Cookies Yield 24 Cookies Prep Time 5 Minutes Cook Time 8 Minutes Category Desserts Calories 145 Carbs 16.7 Fat 8 Fiber 0.5 Protein 1.8 WW Points 7 ingredients 6 ounces unsalted butter 4 ounces powdered sugar, sifted 1 large egg 1 egg yolk ½ teaspoon vanilla extract 10 ounces cake flour, sifted ¼ teaspoon cardamom directions Step 1: Preheat the oven to 375°F and line two baking sheets with parchment paper or a silicone baking mat. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sifted powdered sugar on medium speed until light and smooth. Scrape down the bowl as needed. Step 3: In a small bowl, whisk together the egg, egg yolk, and vanilla extract. With the mixer on low, slowly stream the mixture into the creamed butter, mixing until incorporated. Scrape down the bowl. Step 4: Add the sifted cake flour and cardamom and mix on low speed just until the dough comes together. Step 5: Transfer the dough to a piping bag fitted with a #825 star tip. Pipe rosettes or S-shapes onto the lined baking sheets, spacing them slightly apart. Step 6: Bake for 8 minutes, rotating the pan halfway through. The cookies are done when the bottoms are light golden brown. Step 7: Once cooled, dip the cookies in melted coating chocolate and decorate with festive Christmas sprinkles. Previous Next

< Back Air Fried Stuffed Mushrooms Yield 28 Mushrooms Prep Time 20 Minutes Cook Time 8 Minutes Category Appetizers Calories 47 Carbs 2.6 Fat 2.5 Fiber 0.2 Protein 3.8 WW Points 2 ingredients 1 (8-ounce) tub cream cheese, room temperature 28 medium button or baby bella mushrooms Stems removed, cores dug out slightly 1 pound spicy Jennie-O turkey sausage ⅓ cup seasoned panko breadcrumbs directions Step 1: In a stand mixer or by hand, mix together the room temperature cream cheese and spicy turkey sausage until well incorporated. Step 2: Fill each mushroom cap with a tablespoon of the filling. I used a #60 scoop . Step 3: Preheat your air fryer to 400 °F . Next, take each filled mushroom cap and dip them in the seasoned panko so that it sticks to the filling. Step 4: Place in air fryer, spray with pan spray and cook for 6 - 8 minutes until the panko turns golden brown and the internal temperature reaches 165 degrees. I was able to fit 9 mushrooms in my air fryer basket. Step 5: Serve immediately and enjoy! Jenn's Note: Points and calories are per mushroom. Previous Next