< Back Brown Sugar Cinnamon Pop Tart Cookies Yield: 20 Cookies (Using #60 Scoop for Dough, #100 Scoop for Filling) Prep Time: 20 Minutes (Chill Time: 45 – 90 Minutes) Cook Time: 14 Minutes Category Desserts Calories: 419 Carbs: 53.2 Fat: 21.8 Fiber: 0.8 Protein: 3.9 WW Points: 19 ingredients Cookie Dough 1 cup unsalted butter, softened 1 cup granulated sugar ½ cup light brown sugar, firmly packed 2 large eggs, room temperature 1 teaspoon vanilla extract 3 ⅔ cups bread flour* 2 tablespoons cornstarch 2 teaspoons baking powder ¼ teaspoon baking soda ¾ teaspoon salt Filling 5 tablespoons unsalted butter, softened ¾ cup light brown sugar, firmly packed ¼ teaspoon vanilla extract 3 tablespoons all-purpose flour or bread flour ½ teaspoon ground cinnamon ⅛ teaspoon table salt Icing 1 ½ cups powdered sugar 3 tablespoons light brown sugar, firmly packed (dark brown sugar may be substituted) 1–2 tablespoons milk of choice 1 ½ tablespoons light corn syrup ½ teaspoon vanilla extract ⅛ teaspoon ground cinnamon My version of this recipe. See bakers flour suggestion. *See baker’s flour note. directions Prepare the Cookie Dough Step 1: In a large bowl, beat the butter, granulated sugar, and brown sugar until light, fluffy, and well creamed. Step 2: Add the eggs and vanilla extract and mix until fully combined. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Step 4: Add the dry ingredients to the wet ingredients in 4–5 additions, mixing just until combined. Step 5: Cover tightly with plastic wrap and chill for 30–60 minutes. Do not chill longer or the dough will become difficult to shape. Prepare the Filling Step 6: In a medium bowl, beat the butter, brown sugar, and vanilla extract until creamy. Step 7: Add the flour, cinnamon, and salt. Mix until smooth and fully combined. I used a #100 scoop for the filling. Assembly Step 8: Remove the chilled dough from the refrigerator. Scoop using a #60 scoop . Each cookie uses two scoops of dough. Flatten both portions slightly. Create a small indentation in one piece. Step 9: Scoop the filling using a #100 scoop and press gently into the indentation. Place the second flattened scoop of dough over the filling and carefully shape the dough around it, sealing completely. Ensure the filling is well centered and fully enclosed. Wetting fingertips helps the dough stick when sealing. Step 10: Place assembled cookie dough on a large plate or baking sheet and freeze for 15–30 minutes. Bake Step 11: Preheat the oven to 375°F and line a baking sheet with parchment paper. Step 12: Once chilled, place cookies on the prepared baking sheet, spacing at least 2 inches apart. Bake on the center rack for 14 minutes, until the edges are just beginning to turn light golden brown. Step 13: Cool completely on the baking sheet. Cookies are fragile while warm. For the Icing Step 14: Whisk together the powdered sugar, brown sugar, 1 tablespoon milk, corn syrup, vanilla extract, and cinnamon. Add additional milk as needed until the icing falls in thick ribbons that hold their shape for a few seconds. Step 15: Immediately drizzle over cooled cookies and allow the icing to set before serving. Previous Next

< Back Egg Salad Toast Yield: 3 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 Minutes Category Appetizers Calories: 276 Carbs: 20.6 Fat: 14.7 Fiber: 5.3 Protein: 17 WW Points: 4 ingredients 3 slices Milton’s whole grain bread Found at Trader Joe’s 6 hard-cooked eggs, peeled 2–4 tablespoons finely diced onion 2–4 tablespoons diced dill pickle ¼ cup light mayonnaise 2 tablespoons nonfat Greek yogurt ¼ teaspoon onion powder ¼ teaspoon garlic powder Pinch of salt 10–15 cracks of black pepper 2 tablespoons pickle juice 2 tablespoons lemon juice directions Step 1: In a bowl, break up the hard cooked eggs with a fork or potato masher into a small dice. Step 2: Add rest of ingredients and mix until well incorporated. Step 3: Taste as you go and adjust seasonings as desired. Previous Next

< Back Tri Tip with Chimichurri Yield: 6 Servings Prep Time: 2 – 24 Hours Cook Time: 30 – 60 Minutes Category Lunch + Dinner Calories: 194 Carbs: 3 Fat: 19.4 Fiber: 0.8 Protein: 23.4 WW Points: 4 ingredients 1.5 pound tri-tip 1 packet mccormick brazilian marinade directions Step 1: Marinate tri-tip according to packet instructions. I marinated my tri-tip overnight for more flavor. When ready to cook, preheat your grill to high. Step 2: Once the grill is at temp (about 400°F) sear the tri-tip on one side for 5 minutes, then give it a quarter turn and cook for another 5 minutes. Step 3: Repeat the process for when you flip it to the other side. And continue to cook until desired doneness. Let the tri-tip rest for about 20 minutes, then slice and serve immediately. Step 4: Top with chimichurri sauce. Previous Next

< Back TikTok Feta Pasta Yield: 8 – 10 Servings Prep Time: 5 – 10 Minutes Cook Time: 20 – 25 Minutes Category Lunch + Dinner Calories: 268 Carbs: 32.4 Fat: 10.9 Fiber: 7.7 Protein: 18.5 WW Points: 9 ingredients 1 block feta cheese I use authentic Greek from Trader Joe's. 1 pint grape tomatoes ½ yellow onion, sliced 4 – 5 cloves of garlic, smashed 10 – 15 cracks of black pepper 1 teaspoon onion powder 1 ½ teaspoon italian seasoning drizzle of olive oil salt to taste The feta is salty on its own, so I didn't add any extra salt to my dish. directions Step 1: Get your water boiling for the pasta! Step 2: Place the block of feta in the center of a 9 x 13" baking dish. Step 3: Add the grape tomatoes, onion, and garlic to the dish spreading around the block of feta. Step 4: Sprinkle spices all over the dish and bake at 400°F for about 20 - 25 minutes or until your tomatoes have started to burst open. Step 5: Once they have all bursted open, mix all that goodness together! It won't look the prettiest, but it sure will be tasty! Step 6: Meanwhile, cook your pasta according to the package directions. When your pasta is ready, add your pasta to the tomato and feta mixture and serve! Previous Next

< Back Bacon Onion Jam Yield: 16 Servings Prep Time: 10 Minutes Cook Time: 1 Hour 20 Minutes Category Condiments Calories: 202 Carbs: 15.2 Fat: 7.2 Fiber: 2.4 Protein: 10.4 WW Points: 4 ingredients 1 12 ounce pack of bacon, cut crosswise into ½” pieces 6 cups yellow onions, diced (about 3 medium onions) pinch of kosher salt 1 tablespoon lakanto golden sugar 3 tablespoons brown sugar ¼ - ½ teaspoon black pepper 4 cloves garlic, finely diced ¼ cup balsamic vinegar 3 - 4 tablespoons water *as needed directions Step 1: Heat a large skillet over medium-low. Add the bacon and cook down until it’s still a little chewy, not crispy. Step 2: When cooked, remove the bacon from the pan and place on some paper towels to help remove the grease. Step 3: Remove all but 1 tablespoon of bacon grease from the pan, add your diced onions, and a pinch of kosher salt, and cook over medium-low heat, stirring every 10 minutes or so, until the onions are caramelized. This will take about 60 minutes – but so worth it! Step 4: At this point, add the sugars, pepper, garlic, balsamic vinegar, and bacon to the onions – mix until well incorporated. Step 5: Cook over low heat, stirring occasionally, for 15 minutes, adding the water as needed to get the mixture all jammy and thick. Step 6: Serve warm or at room temperature. Make my bacon onion jam grilled cheese, patty melt, or add it to a charcuterie board! 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 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

< 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 Tri Tip Sandwich with Fontina Yield: 1 Serving Prep Time: 5 Minutes Cook Time: N/A Category Lunch + Dinner Calories: 274 Carbs: 33.4 Fat: 10.7 Fiber: 1.4 Protein: 21.7 WW Points: 9 ingredients 2 ounce tri-tip, sliced Or more if you like! 1 small hoagie roll 1 serving avocado crema ½ oz Fontina cheese shaved or grated Or your cheese of choice directions Step 1: Make tri-tip and avocado crema according to recipe. Step 2: Lightly toast the hoagie roll, add a nice layer of avocado crema, add 2 oz of grilled tri-tip onto the bottom half of the roll, top with Fontina cheese, and place in toaster oven until cheese is melted. Step 3: Top with top of roll, and enjoy immediately. Previous Next

< Back Bacon Onion Jam Grilled Cheese Yield: 2 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Lunch + Dinner Calories: 559 Carbs: 63.3 Fat: 18.3 Fiber: 6.4 Protein: 26.8 WW Points: 6 ingredients 2 slices sourdough bread 1 oz gruyere cheese, finely grated 1 serving of bacon onion jam avocado spray directions Step 1: Let’s make a grilled cheese! Heat a griddle or skillet over medium heat. Step 2: Place half of the cheese on one piece of bread. Add the bacon onion jam and the other half of the cheese. Step 3: Top with the second piece of bread and spray with avocado oil spray. Step 4: Place the sandwich sprayed side down and spray the unsprayed bread as well. Heat for about 2 minutes until golden brown. Step 5: Flip the sandwich and heat for another 2 minutes. Step 6: Make sure the cheese is melted. Cut and serve immediately. Enjoy! Previous Next