< Back Chilaquiles with Eggs Yield: 1 Serving Prep Time: 15 Minutes Cook Time: 15 – 20 Minutes Category Lunch + Dinner Calories: 469.4 Carbs: 50.9 Fat: 19.8 Fiber: 5.7 Protein: 21.9 WW Points: 14 ingredients 6 corn tortillas – cut into 1” squares or triangles ¼ onion, diced small El Pato sauce 2 tablespoons Parmesan cheese 2 eggs, cooked any way 30 g avocado, sliced 30 g sour cream directions Step 1: Preheat the air fryer to 375°F. Lightly spray the tortilla pieces with avocado oil and air fry for 5–10 minutes, tossing every few minutes to ensure they crisp evenly. Depending on the size of your air fryer, you may need to work in batches. Step 2: In a medium skillet, combine the El Pato sauce and onions. Cook over medium heat until the mixture is bubbly. Add the toasted tortilla chips and gently toss until they’re fully coated in the sauce. Transfer to a serving dish. Step 3: Prepare your eggs as desired, then place them on top of the chilaquiles. Finish with parmesan cheese, sliced avocado, and a drizzle of sour cream. Alternative Method: Instead of using an air fryer, you can fry the tortilla pieces in a skillet with oil until golden brown. Work in small batches to prevent sticking, and transfer the chips to paper towels to drain any excess oil before using. Previous Next

< Back Matcha Swirl Cookie Yield: 29 Cookies (#60 Scoop) Prep Time: 20 Minutes Cook Time: 13 – 14 Minutes Category Desserts Calories: 130 Carbs: 16.4 Fat: 6.5 Fiber: 0.3 Protein: 1.5 WW Points: 6 ingredients For the Cookie Dough 2 ¼ cups bread flour ½ teaspoon baking powder ½ teaspoon baking soda ½ teaspoon kosher salt 1 cup unsalted butter, softened 1 ⅓ cups granulated sugar, plus more for rolling 1 large egg 2 teaspoons vanilla extract 2 teaspoons matcha powder For the Strawberry Icing 1 cup powdered sugar 1 ½ to 2 tablespoons milk 1 tablespoon strawberry jam, pushed through a mesh sieve 1–2 drops pink food coloring gel (optional) Ground freeze-dried strawberries, for garnish directions Step 1: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. Step 2: In the bowl of a stand mixer fitted with a paddle attachment, beat the softened butter and granulated sugar on high speed for 4–5 minutes, until very light and fluffy. Scrape down the bowl. Step 3: Add the egg and vanilla extract. Mix on medium-high for 30 seconds, then scrape down the bowl and paddle. Step 4: Add the dry ingredients and mix on low just until a dough forms. Do not overmix. Step 5: Weigh the dough and divide it exactly in half. Leave one half plain. Add the matcha powder to the other half and mix on low–medium until fully combined. Step 6: Preheat the oven to 350°F and line baking sheets with parchment paper. Step 7: Using a #60 scoop , portion out the plain dough and matcha dough separately onto a baking sheet. Step 8: To marble the dough: Take one scoop of plain dough and one scoop of matcha dough. Press gently together, then tear the ball in half so each hand holds a mixed piece. Rotate the halves in opposite directions so mismatched colors meet, then press together again. Tear and press once more for extra marbling—do not overmix or the colors will blend. Step 9: Place 1/4 to 1/2 cup granulated sugar in a small bowl. Roll each dough ball in the sugar and place 8 per lined baking sheet. Step 10: Bake for 10 minutes. Bang the baking sheet on the oven rack 1–2 times to deflate. Rotate the tray, then bake for another 3–4 minutes, until the edges are lightly golden. Bang the tray again immediately after removing. Cool completely. Step 11: To make the icing: Press the strawberry jam through a fine sieve into a bowl. Add the powdered sugar and milk, mixing until smooth and thick with a slow-drizzle consistency. Adjust with more powdered sugar for thickness or more milk for thinning. Add pink food coloring if desired. Step 12: Drizzle or pipe the icing over the cooled cookies. Top with crushed freeze-dried strawberries. Allow the icing to set before serving. Previous Next

< Back Le Bacon Crunchwrap Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 10 – 15 Minutes Category Lunch + Dinner Calories: 590 Carbs: 43.3 Fat: 25.8 Fiber: 2 Protein: 42.7 WW Points: 19 ingredients 4 10" flour tortilla 4 extra thin corn tortillas, baked until crunchy 1 pound 96% ground beef, warmed and seasoned 8 slices kraft deluxe american cheese (or cheese of choice) 8 slices center cut bacon ½ cup dill pickle chips, diced ½ cup white onion, diced 2 cups romaine lettuce, shredded ½ – 1 teaspoon garlic powder ½ – 1 teaspoon onion powder a pinch of salt 15 cracks of black pepper for the thousand island: light mayo ketchup sweet relish or diced pickles if you don't have sweet relish directions Step 1: Season your ground beef with salt, pepper, garlic powder, and onion powder. Cook and set aside. Step 2: To assemble, take one slice of cheese and place it in the middle of your 10" tortilla. Step 3: Next, add a quarter of warm seasoned ground beef on top of the cheese to help melt it. Step 4: Add two slices of bacon, broken in half, and add another slice of cheese. Step 5: Next, grab your crunchy tostada and spread your "Thousand Island" on one side, and place it on top of your cheese, dressing side up. This will act as a "glue" for your lettuce. Step 6: Lastly, add your lettuce, diced pickles and onions. Use the " Crunchwrap Fold " method to close up and using medium heat, place on griddle with the folded side down first. Flip and cook until the both sides are lightly browned. Jenn's Notes: If you are making these for food prep, I would recommend letting the beef completely cool and then assemble them cold to store them. You can grill them up as you go! Although this is a more indulgent recipe, any ingredients can be swapped to save calories and points. Previous Next

< Back Chicken Tinga Yield: 6 Servings Prep Time: 10 – 15 Minutes Cook Time: 15 Minutes Category Lunch + Dinner Calories: 86 Carbs: 5.4 Fat: 3.7 Fiber: 1.4 Protein: 6.7 WW Points: 1 ingredients 1 tablespoon olive oil 1 cup onion, chopped 2 cloves garlic, chopped 2 – 3 chipotles en adobo 1 teaspoon dried oregano ½ teaspoon cumin 2 bay leaves ¾ cup fire roasted tomatoes ¼ cup broth ½ teaspoon kosher salt 3 cup shredded rotisserie chicken directions Step 1: Heat a large pan over medium. Once the pan is hot, add the oil and onion. Step 2: Sauté for a few minutes stirring occasionally. Add in the garlic and cook for another minute. Step 3: Next, add in the chipotles, oregano, cumin, and bay leaves and cook for another minute. Step 4: Add in the fire roasted tomatoes, broth, and salt. Bring to a simmer and cook for 10 minutes. Step 5: Next, remove bay leaves and transfer mixture into a blender. Blend until smooth then return to the pan, add in shredded chicken, mix well, and cook on low until chicken is heated through. Jenn's Notes: I made tostadas with the Tinga and used the following toppings: 1 Point: Baked Tostada 1 Point: Tinga Topped with: 2 Points: Crema or Light Sour Cream (1 point) 1 Point: Avocado Pickled Onions Cilantro My tostada came out to 5 points. Previous Next

< Back Maple Oat Nut Scone with Bacon Yield: 16 Scones Prep Time: 5 – 10 Minutes Cook Time: 18 – 24 Minutes Category Breakfast Calories: 289.2 Carbs: 30.8 Fat: 16.4 Fiber: 1.4 Protein: 4.6 WW Points: 12 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 8 slices uncured bacon, cooked, chopped and divided 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 350ªF. In a large bowl, combine flour, ground oats, Splenda sugar, baking powder, and salt. Whisk to combine. Step 2: 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 and the bacon. * save a little of each for topping Step 3: Whisk together the almond milk, egg, and 1 teaspoon maple extract. Step 4: 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 5: Turn the dough out onto a cutting board or floured surface and use your hands to press into two 6 - 8" circles about 3/4" thick. Step 6: Cut each circle 8 equal wedges. Step 7: 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 8: 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. Top with remaining pecans and bacon pieces. 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 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 Chai Sugar Cookie with Pink Icing Yield: 12 Cookies Prep Time: 1 Hour 10 Minutes Cook Time: 9 Minutes Category Desserts Calories: 257 Carbs: 44.3 Fat: 8.1 Fiber: 0.1 Protein: 2.6 WW Points: 8 ingredients ½ cup unsalted butter, room temperature ½ cup unsweetened apple sauce ½ cup granulated sugar (+ more for topping) ½ cup powdered sugar 1 egg 2 teaspoon vanilla extract or paste 2 cups flour ½ teaspoon baking soda ¼ teaspoon kosher salt 1 vanilla chai bag for the icing 1 ½ cup powdered sugar ¼ teaspoon each nutmeg and cinnamon 3 tablespoons almond milk 1 - 2 teaspoons pink food coloring directions for the icing: Step 1: In a small bowl, sift powdered sugar, nutmeg and cinnamon. Add in egg nog and mix well until a thick icing forms. Set aside. Step 2: Sift together flour, baking soda &]and salt. Add in leaves from the chai bag to flour, mix, and set aside. Step 3: Beat the butter and applesauce. Add in both sugars, egg, and vanilla. Mix well. Step 4: Add the dry ingredients to the butter and sugar mixture. Mix well. Cover bowl with plastic wrap and chill dough for 1 hour. Step 5: Heat oven to 350° Line a cookie sheet with a silicone baking mat or parchment paper. Drop tablespoon size dough drops onto a baking sheet. I used this scoop . Step 6: Press evenly and cover with extra sugar. Bake for 9ish minutes. When completely cool, cover with icing. Jenn's Note: This recipe was modified by me from Taylor Swift's recipe here . Previous Next

< Back Fire-Roasted Salsa Yield: 10 Servings Prep Time: N/A Cook Time: N/A Category Condiments Calories: N/A Carbs: N/A Fat: N/A Fiber: N/A Protein: N/A WW Points: 0 ingredients 5 small or 3 – 4 large Roma tomatoes 4 yellow chili peppers 1 jalapeño pepper 1 serrano chili ½ bunch of cilantro 1 – 2 garlic cloves good pinch of kosher salt* juice of a lime directions Step 1: Roast tomatoes and peppers over an open flame on the stove top. You can also do this on a barbeque grill – roast until blackened thoroughly and tomatoes are tender. Step 2: Next, place peppers and tomatoes in a blender and add in cilantro, garlic, and lime juice. Pulse a few times until desired consistency. Step 3: *Taste for seasoning, add in as much salt as you desire. Previous Next

< Back Red Velvet Crinkle Cookies Yield: 24 Cookies Prep Time: 10 Minutes Cook Time: 10 Minutes Category Desserts Calories: 145 Carbs: 25.9 Fat: 4.3 Fiber: 0.4 Protein: 1.8 WW Points: 7 ingredients ½ cup butter, room temperature ¾ cup brown sugar ½ cup granulated sugar 2 eggs, room temperature 2 teaspoons vanilla ½ teaspoon red food coloring, good quality 2 cup flour ⅓ cup cocoa 1 ½ teaspoon baking powder ½ teaspoon kosher salt for rolling the cookies: ½ cup granulated sugar, in a small bowl ½ cup powdered sugar, in a small bowl directions Step 1: Preheat the oven to 350°F and line a baking sheet with a silicone baking mat or parchment paper or. Set aside. Step 2: Cream the butter, brown sugar, and granulated sugar together in a large bowl until light and fluffy. Scrape down the bowl and add the eggs one at a time, beating between each addition. Step 3: Add the vanilla and red food coloring and mix well. Step 4: In a separate bowl sift together the flour, cocoa powder, baking powder, and salt to combine. Step 5: Add the dry ingredients to the wet and beat together until combined. Step 6: Fill one bowl with granulated sugar and one bowl with powdered sugar. I used a #60 cookie scoop (or 1 tablespoon) to scoop cookies out. Step 7: First roll the balls in the granulated sugar and then in the powdered sugar to completely coat the cookie balls. Step 8: Place on the prepared cookie sheet an inch apart. Bake for 10 minutes or until the cookies have puffed up and cracked but are still a little gooey in the center. Jenn's Note: Original recipe here . Previous Next

< Back Roasted Veggie Lasagna Yield: N/A Prep Time: 10 – 15 Minutes Cook Time: 1 Hour 10 Minutes Category Lunch + Dinner Calories: 429 Carbs: 37.1 Fat: 18.8 Fiber: 5.3 Protein: 27.8 WW Points: 13 ingredients 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. 3 cups shredded lite mozzarella cheese, divided ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg 16 ounce container part skim ricotta cheese 1 egg 2 tablespoons finely chopped sage, divided 1 medium zucchini, sliced into ¼” slices About 2 cups. 1 medium yellow squash, sliced into ¼” slices About 2 cups. 1 medium skinny sweet potato, sliced into ¼” slices About 2 cups. ½ teaspoon onion powder ½ teaspoon garlic powder 12 lasagna noodles I used chickpea. salt and pepper to taste directions Step 1: Preheat the oven to 400°F. Place sliced zucchini, squash, and sweet potatoes onto sheet pans in a single layer this will ensure even roasting (I used 3 sheet pans) Step 2: Spray veggies with pan spray of choice and then season with salt, pepper, onion powder, and garlic powder. Mix around so all veggies are seasoned well. Roast in oven for 25 minutes. Step 3: While the veggies are roasting, get working on the cheese sauce. Warm the milk in a microwave, then set aside as you will use this shortly. Step 4: In a large skillet melt the butter over medium heat. Sprinkle in the flour and whisk it in until it is incorporated into the butter. Keep whisking and cook until the color starts to darken – this should take about 3 - 4 minutes. Step 5: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 6: Lastly, whisk in ¼ cup of mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Mix well to incorporate the cheeses and seasonings. Remove from heat and set aside. Step 7: For the filling, combine the ricotta, 1 ½ cups of mozzarella, egg, 1 tablespoon of sage, and 1 teaspoon salt and a few cracks of black pepper. Mix well and set aside. The veggies should be finished roasting at this point. Now to assemble. Step 8: Spray a 9 x 13" baking dish with pan spray. Ladle in about ½ - ¾ cup of the cheese sauce to cover the bottom of the dish. Add 3 lasagna noodles, then add ⅓ of the ricotta filling - spreading evenly to cover noodles. Step 9: Next add ⅓ of the mixed roasted veggies, then a bit more of the cheese sauce and repeat two more times. Step 10: Top with the 3 remaining lasagna noodles, add more cheese sauce, and the last of the mozzarella and sage. Step 11: Cover with foil and bake for 30 minutes until bubbly, then uncover and cook for an additional 10 - 15 minutes until the top is golden brown. Previous Next