< Back Granola Yield: 6 Servings Prep Time: 5 Minutes Cook Time: 10 – 12 Minutes Category Breakfast Calories: 121 Carbs: 11.7 Fat: 8.1 Fiber: 4.5 Protein: 3 WW Points: 3 ingredients 1 tablespoon lakanto monkfruit sweetened maple syrup 1 tablespoon crunchy almond butter 1 teaspoon vanilla extract a few dashes of cinnamon pinch kosher salt ½ cup old-fashioned oats ¼ cup slivered almonds ¼ cup pecans 2 tablespoons no sugar added dried cranberries 41 mini lily’s dark chocolate chips directions Step 1: Preheat your toaster oven to 325ºF and line a small baking tray with a silicone baking mat or parchment paper – set aside. Step 2: Add the Lakanto syrup, almond butter, vanilla, cinnamon, and salt to a medium bowl and mix until well combined. Next, add the oats, almonds, and pecans. Fold in until everything is evenly coated. Step 3: Use a spatula to spread the granola across the baking tray, then bake in toaster oven for 7 - 10 minutes. Remove and immediately sprinkle with cranberries and chocolate chips. Step 4: Let the granola cool completely on the baking tray before transferring it to an airtight container. Store at room temperature. Previous Next

< Back Avocado Crema Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 15 Carbs: 1.4 Fat: 0.7 Fiber: 0.4 Protein: 1.2 WW Points: 0 ingredients 1 5.3 oz container Nonfat Greek yogurt 1 small bunch of cilantro, stems removed 2 cloves garlic 3 green onions cut into thirds, ends cut off 1 avocado ½ cube chicken bouillon, diluted in 2 tablespoons hot water Zest and juice of 1 lime 1 jalapeño pepper, roasted, skin and stem removed 1-2 serrano pepper, roasted, skin, stem, and seeds removed Depending on how spicy you want it. directions Step 1: After you’ve roasted your peppers, place everything in a blender and blend until smooth. That’s it – you are done! Step 2: Place in a container or jar. Enjoy with chips or my potato tacos! Previous Next

< Back Ganache Filled Shortbread Yield: 28 Cookies Prep Time: 15 Minutes Cook Time: 12 – 14 Minutes Category Desserts Calories: 74 Carbs: 7.4 Fat: 4.8 Fiber: 0.2 Protein: 0.9 WW Points: 3 ingredients ⅓ cup pecans, toasted and finely ground ⅓ cup walnuts, toasted and finely ground 1 stick + 1 tablespoon butter, room temperature 6 tablespoons brown sugar ½ teaspoon vanilla extract or paste 1 ¾ cup flour ¼ teaspoon kosher salt directions Step 1: Preheat the oven to 350ºF and line two baking sheets with a silicone mat or parchment paper. Step 2: In a large bowl, using a wooden spoon, (or in a stand mixer with a paddle attachment) mix together the softened butter, brown sugar and vanilla until combined. Don’t cream the butter – just stir it all together until you get a homogeneous mixture. Step 3: Sift together the flour, ground toasted pecans, walnuts, and salt, and add them to the butter-sugar mixture. Mix well until the dough starts coming together, then knead it by hand until smooth. Step 4: Roll out the cookie dough between two sheets of parchment paper to a thickness of about ¼”. Rolling out the cookie dough between two sheets of parchment paper prevents it from cracking during rolling. It also eliminates the need for dusting your work surface with extra flour, as you don't want to incorporate more flour into the cookie dough. Step 5: Once you’ve rolled out the dough, cut out the cookies using a 2 inch round cookie cutter. Re-roll the scraps until you use up all the dough – you should get a total of 56-ish individual cookies (that will give 28 sandwich cookies). Step 6: Transfer the cookies onto the lined baking sheet, spacing them out slightly. Bake for 12-14 minutes until light golden brown. Step 7: Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely. for the filling: Step 1: Add about 1 - 2 teaspoons worth of ganache to half of the flat sides of the baked cookies. Step 2: Sandwich with the other cookies so the flat sides are facing each other. Enjoy! Jenn's Note: Inspired by this recipe here . Previous Next

< Back Smash Banh Mi Tacos Yield: 4 Servings Prep Time: 5 – 10 Minutes Cook Time: 6 Minutes Category Lunch + Dinner Calories: 229 Carbs: 19.4 Fat: 6.8 Fiber: 2.2 Protein: 20.9 WW Points: 4 ingredients 1 pound ground chicken 99% 1 tablespoon ginger paste 1 tablespoon lemongrass paste 4 cloves garlic, finely chopped ¼ cup chopped cilantro 1 teaspoon soy sauce 1 tablespoon vegetable oil 1 teaspoon ground white pepper pinch of kosher salt 8 corn tortillas directions Step 1: Except for the tortillas, mix everything in a bowl until the ingredients are well combined. Divide the mixture into 8 equal portions. Use your hand to smash and spread each portion across a tortilla. You can divide the mixture into more portions if you want to make more than 8 tacos. Step 2: Heat a large skillet over medium-high heat. When hot, spray the pan with pan spray and add 1 - 2 tacos, meat side down and cook for about 4 minutes. Step 3: Flip and cook on the tortilla side for an additional 2 minutes until the tortilla starts to become crispy. Jenn's Notes: Pictured Toppings: Pickled Carrots Thinly Sliced Cucumber Fresno Chili Sriracha Mayo Cilantro Leaves Peanuts Fold the taco in half and enjoy with a fresh squeeze of lime. 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

< Back Albondigas (Meatball Soup) Yield: 6 – 8 Servings Prep Time: 15 Minutes Cook Time: 30 Minutes Category Lunch + Dinner Calories: 228 Carbs: 26.6 Fat: 4.7 Fiber: 2.4 Protein: 19.9 WW Points: 4 ingredients for the meatballs: 1 pound extra lean ground beef ¼ cup white rice ¼ cup parsley, finely chopped 3 garlic cloves, finely chopped ¼ of a medium onion, finely chopped 1 egg ½ cup panko salt and pepper to taste for the soup: 2.5 – 3 quarts beef broth 3 medium potatoes, peeled (or not), cut into bite sized chunks 3 medium carrots, peeled (or not), cut into bite sized chunks ½ brown onion, cut into bite sized chunks 2 cloves garlic, finely chopped directions for the meatballs: Step 1: Mix all ingredients together until well combined. I find using my hands is the best tool. Next, scoop tablespoon size balls of the mixture and set aside. Check my “ must haves ” page for the perfect size scoop! Step 2: In a large pot, bring the beef broth to a boil. Once you reach a boil, add in all the albondigas one by one, and let cook for 20 minutes over medium high heat. This will allow the rice in the albondigas to cook completely. Step 3: Next add in the potatoes, carrots, onion, and garlic and cook for another 10 minutes. Test that the vegetables are tender and serve immediately. Step 4: Garnish with chopped parsley, chili, and some warm tortillas. Previous Next

< Back Skinny Pizza Dough Yield: 4 Servings Prep Time: 12 Hours (Overnight Proof)` Cook Time: 12 – 18 Minutes Category Lunch + Dinner Calories: 172 Carbs: 35.9 Fat: 0 Fiber: 0 Protein: 7 WW Points: ingredients 2 cups all-purpose flour, sifted ½ cup nonfat Greek yogurt ½ to 1 teaspoon kosher salt 1 teaspoon yeast ½ to ¾ cup lukewarm water 1 teaspoon Italian seasoning (optional PFJ addition) directions Step 1: Activate the Yeast In a small bowl, combine 1 teaspoon sugar and ½ cup lukewarm water (about 85°F). Stir in the yeast and let sit for about 10 minutes, or until bubbly and foamy. Step 2: Mix the Dough In a stand mixer bowl, whisk together the flour, salt, and Italian seasoning. Add Greek yogurt and mix with the dough hook. Once the yeast mixture is bubbly, pour it into the flour mixture. Mix until the dough starts to come together and pull away from the sides of the bowl, adding extra water as needed. Step 3: Proof the Dough Transfer the dough to a gallon-sized zip-top bag sprayed with oil or pan spray. Let it proof at room temperature during the day, then refrigerate overnight. Step 4: Prep to Bake When ready to use, remove dough from the fridge and let sit at room temperature for 30 minutes. Roll out to desired size. One large pizza or divide into smaller portions. Step 5: Bake Preheat oven to 425°F. Bake for 12–18 minutes, or until crust is golden. Optionally, finish under the broiler for a few minutes for extra color. Jenn's Notes: This dough 1 point per ounce, and this recipe makes 20 ounces of dough. Points and calories are for 4 ounces of dough Previous Next