< 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 ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup zero-sugar vanilla Greek yogurt 1 teaspoon vanilla dash of 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 substitute dash of cinnamon ⅛ teaspoon nutmeg 1 tablespoon cornstarch 2 tablespoons water 12 grams crunchy almond butter directions Step 1: Place all the pancake ingredients in a blender and blend until smooth. Step 2: For the apples, mix sugar, cinnamon, and nutmeg and set aside. Peel and slice your apples and set aside. Mix your cornstarch and water and set aside. This is your slurry and will help thicken the filling. Step 3: Heat a skillet over medium heat and add in your butter. Once the butter is melted, add in your apple slices and your sugar, cinnamon, and nutmeg mixture. Step 4: Cook the water out of your apples. This should take about 5 to 7 minutes. When they are tender and to your liking, add in your cornstarch and water mixture. Stir until the apples thicken nicely. This will be the stuffing and topping for your pancakes. Step 5: Once your apples are cooked, heat a nonstick skillet over medium-low heat. Once your pan is hot, pour ⅓ of the batter into the pan. Add some apple slices and almond butter and then cover with a little bit more batter. Cook for one to two minutes on the first side, then flip and cook for another one to two minutes. Step 6: Repeat the process until you’ve cooked all the batter. This should make about three, 6-inch pancakes. Top with remaining apple filling. Enjoy! Previous Next

< Back Chocolate Strawberry Baked Oatmeal Yield: 6 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 Minutes Category Breakfast Calories: 257 Carbs: 51.3 Fat: 8.8 Fiber: 18.4 Protein: 9.6 WW Points: 1 ingredients 3 ½ cups old-fashioned oats ⅓ cups lakanto golden brown sugar 2 teaspoons baking powder 1 teaspoon salt 1 teaspoon cinnamon ¼ cups unsweetened applesauce 3 eggs 1 ½ cup unsweetened almond milk I used vanilla. 50 grams lily’s chocolate chips 1 cup fresh strawberries, chopped directions Step 1: Preheat oven to 350°F. Grease a 8 x 8" square pan with cooking spray. Step 2: Combine the oats, brown sugar, baking powder, salt, and cinnamon in a large mixing bowl. Stir to combine. Step 3: In another bowl mix the applesauce, eggs, and milk and stir to combine. Add mixture to dry ingredients and mix well. Step 4: Add the chocolate chips and strawberries and stir once more. Step 5: Scoop the oat mixture into the greased pan and bake for 30 minutes until lightly browned and crisp around the edges. Step 6: Remove from the oven and let cool for 10 minutes before serving. Slice into 6 servings. Enjoy! Jenn's Notes: Inspired by Jenn's WW Journey recipe here . It is one of my favorites and I make this often! Previous Next

< Back Grinder Sandwich Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 5 Minutes Category Lunch + Dinner Calories: 513 Carbs: 46.2 Fat: 25.4 Fiber: 1.5 Protein: 41.1 WW Points: 15 ingredients for the sandwich: 4 slices hormel oven roasted deli turkey 4 slices hormel smoked deli ham 12 slices gallo light Italian dry salami 20 slices hormel turkey pepperoni 3 slices sargento ultra-thin provolone 2 Mexican bolillo rolls, sliced in half lengthwise O r any other bread you like ! chopped ingredients: 1 tablespoon light mayonnaise 1 tablespoon red wine vinegar 1 teaspoon Italian seasoning (or more if you like) ½ teaspoon crushed red pepper 10 – 15 cracks of black pepper salt to taste a small wedge of iceberg lettuce 6 slices of Roma tomatoes directions for the sandwich: Step 1: Slice the bolillos in half lengthwise. Step 2: On the top halves, place 2 slices of turkey then 10 slices of pepperoni, then 1.5 slices of cheese. Step 3: On the bottom halves, place 2 slices of ham, then 6 slices of salami. Step 4: Place in toaster oven or air fryer, until cheese is melted and bread is slightly toasty. for the chopped: Step 1: Place mayo, vinegar, Italian seasoning, crushed red pepper, salt and pepper in a small bowl, and mix well set aside. Step 2: Lay the lettuce and tomatoes on a cutting board and rough chop until your desired consistency. Step 3: Next, add to the mayo/vinegar mixture and toss to coat. When sandwiches are toasty and cheese is melted, add half of the chopped portion to each sandwich. Step 4: Close each sandwich, cut in half, serve and enjoy! 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 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 Pumpkin Bread with Cream Cheese Icing Yield: 24 Servings Prep Time: 5 – 10 Minutes Cook Time: 50 Minutes* Category Desserts Calories: 189 Carbs: 24.9 Fat: 8.6 Fiber: 0.7 Protein: 3 WW Points: 8 ingredients for the pumpkin bread: 2 ½ cup flour 1½ teaspoons baking powder 1 teaspoons kosher salt ½ teaspoons baking soda 4 teaspoons pumpkin pie spice 1 stick unsalted butter, melted ½ cup unsweetened apple sauce 1 cup lakanto monkfruit sweetener 1 cup sugar 2 eggs 1 can pumpkin purée 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 bread: Step 1: Preheat oven to 350ºF. Line two standard size loaf pans with pan spray and parchment paper – set aside. Step 2: In a bowl, whisk together flour, baking powder, salt, baking soda and pumpkin pie spice. Step 3: In another bowl, whisk together melted butter, applesauce, sugars, eggs and can of pumpkin. Step 4: Add in dry ingredients and mix until well incorporated and no pockets of flour remain. Divide batter evenly between prepared loaf pans. Step 5: Bake until the top has browned, and a toothpick inserted into the center comes out clean. This should take about 50 minutes. *Bake time may vary depending on how much you fill your loaf pans. for the icing: Step 1: Place butter in stand mixer bowl* and cream with paddle attachment. Add in cream cheese and combine until smooth. Step 2: Add powdered sugar, salt, vanilla, and lemon zest. Cream until smooth. An electric hand mixer will work too. Previous Next

< Back Chicken Fajita Quesadilla Yield: 1 Serving Prep Time: 10 Minutes Cook Time: 35 Minutes* Category Lunch + Dinner Calories: 299.6 Carbs: 22.2 Fat: 4 Fiber: 5.5 Protein: 43.7 WW Points: 3 ingredients for the quesadilla: 1 Cut Da Carb flatbread (or flatbread/tortilla of choice) 20 g light cheese 50 g onion and pepper mixture (see instructions below) 130 g shredded grilled or cooked chicken for the dipping sauce: 50 g nonfat Greek yogurt 10 g your favorite hot sauce for the peppers and onion mixture: 1 red bell pepper, sliced 1 orange bell pepper, sliced 1 yellow bell pepper, sliced 1 medium brown onion, sliced directions Step 1: Make the Pepper and Onion Mixture Heat a skillet over medium-high heat and spray lightly with avocado oil. Add the sliced onions and peppers, and season with salt, black pepper, garlic powder, and onion powder. Let them cook undisturbed for 10 minutes. Toss well, then continue cooking for another 10 minutes. Check for doneness—cook an additional 5–10 minutes as needed, until deeply caramelized and tender. Tip: This mixture stores well in the fridge and is perfect for quick weekday meals. Step 2: Assemble and Cook the Quesadilla Heat a nonstick skillet over medium-high heat. Once hot, place your flatbread in the skillet. On one half, sprinkle half the cheese, then layer on the pepper and onion mixture, shredded chicken, and top with the remaining cheese. Fold the flatbread in half. Cook for 2 minutes on the first side, or until golden and the cheese begins to melt. Carefully flip and cook for another 2 minutes until evenly crispy and melted through. Remove, slice, and serve immediately. Step 3: Make the Dipping Sauce In a small bowl, mix together the nonfat Greek yogurt and hot sauce. Serve on the side for dipping. *Tip: Since the onion and pepper mixture is already prepped, making this quesadilla again during the week will only take about 5–6 minutes! Previous Next

< Back Maple Oat Nut Scone Yield: 16 Servings Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 273.5 Carbs: 30.8 Fat: 15.1 Fiber: 1.4 Protein: 3.6 WW Points: 11 ingredients for the scone: 2 ¾ cup all-purpose flour ½ cup oats, ground in a blender ⅓ cup splenda sugar 2 tablespoons baking powder ¼ teaspoon salt 2 stick butter, cubed ½ cup pecans, toasted chopped ¾ cup vanilla unsweetened almond milk Add more if needed. 1 egg 1 teaspoon maple extract for the icing: 2 ½ cups powdered sugar, sifted ⅛ cup almond milk 1 tablespoon butter, melted 1 tablespoon coffee, brewed 1 teaspoon maple extract directions for the scone: Step 1: Preheat oven to 350ºF. Step 2: In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 3: Add butter pieces and use your hands to work the butter and dry ingredients together until the mixture resembles coarse crumbs. Stir in the chopped pecans. Step 4: Whisk together the almond milk, egg, and one teaspoon maple extract. Step 5: Pour into flour mixture, stirring gently, until it all comes together. Mixture will not come together in one cohesive ball; it should be in a few large clumps with some crumbs in the bowl. If it is overly crumbly and will not come together at all, add a couple of tablespoons of extra milk and work it in. Step 6: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about ¾" thick. Step 7: Cut each circle into 8 equal wedges. Step 8: Transfer to a baking sheet lined with a baking mat or parchment and bake for 20-24 minutes, or until set and just barely golden. Shouldn't have much color on them at all. Step 9: Remove from the oven and allow to cool completely. When scones are completely cooled, add as much icing as you like to the tops of each scone. for the icing: Step 1: Combine all icing ingredients and whisk until thoroughly combined. Icing should be thick but pourable. Jenn's Note: My version of the recipe by Pioneer Woman ! Previous Next

< Back Balsamic Chicken Sliders Yield: 8 Servings Prep Time: 5 – 10 Minutes Cook Time: 15 – 18 Minutes Category Lunch + Dinner Calories: 152 Carbs: 17 Fat: 2.9 Fiber: 0.4 Protein: 14.7 WW Points: 3 ingredients 8 chicken tenderloins 2 slices provolone cheese (¼ slice per slider) ¾ medium onion, sliced 2 cups spinach ¼ cup balsamic vinegar 8 slider buns ½ teaspoon kosher salt 15 – 20 cracks black pepper ½ teaspoon onion powder ½ teaspoon garlic powder directions Step 1: Season the tenderloins with salt, pepper, onion and garlic powders, and bake them in the oven at 375°F for about 15 - 18 minutes or until the internal temperature reaches 165°F. Step 2: While your chicken bakes, cook your sliced onions in a pan with some olive oil spray over medium - low heat until they start to caramelize, about 7 - 9 minutes. While your onions are caramelizing, get your buns toasting! Step 3: Next, add the spinach to the onions and mix in until it starts to wilt. Add balsamic vinegar and mix until well incorporated. Cook for about a minute. Turn off heat. Step 4: Divide mixture into eight stacks and add a ¼ slice of provolone to each stack. The melted cheese will hold the stacks together. Step 5: When everything is ready, start assembling! Start with the chicken on the bottom half of the bun. I used one tenderloin per slider and cut them in half to fit the bun. Step 6: Top with onions, spinach, and provolone mixture, and top bun. Enjoy! Previous Next

< 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