< Back Air Fried Chicken Egg Rolls Yield: 6 Servings - 2 egg rolls per serving Prep Time: 10 – 15 Minutes Cook Time: 8 -– 10 Minutes Category Lunch + Dinner Calories: 329 Carbs: 40.5 Fat: 8.5 Fiber: 3.3 Protein: 22.6 WW Points: 9 ingredients 1 pound 99% ground chicken 1 tablespoon ginger, minced 1 tablespoon garlic, minced 6 green onions, sliced 1 bag slaw mix (about 7 cups) ½ teaspoon salt 2 teaspoons sugar 1 teaspoon crushed red pepper Optional for a little kick! 1 tablespoon sesame oil 8 egg roll wrappers 2 tablespoons water (for sealing the egg rolls) directions Step 1: In a skillet over med-high heat, cook ground chicken with the ginger and garlic until fully cooked and crumbly. Step 2: Drain any excess fat from skillet and return to heat. Step 3: Add slaw mix, green onions, salt, sugar, crushed red pepper and sesame oil and cook until the slaw mix starts to get tender, about 5-7 minutes. Once the slaw mixture is tender, remove from heat and set aside to cool for a few minutes. Step 4: Take one egg roll wrapper and place it on your workstation/cutting board and turn it so it looks like a diamond shape. Step 5: Add half cup of the cooled egg roll mixture to the center of the egg roll wrapper. Take the left and right corners of the wrapper and fold to the center. Step 6: Take the corner closest to you and fold over mixture, tuck in and pull back to tighten and start to roll away from yourself leaving about two inches from the last corner exposed. Step 7: Take your finger and dip it in the water, spread it on the corner of the wrapper and roll up to seal. Step 8: Preheat your air fryer at 400 °F . Once your air fryer is ready to go and you’ve rolled all your egg rolls, spray them with pan spray and cook for 8 minutes, flipping them halfway though. Step 9: Reapply pan spray when you flip. Previous Next

< Back Lemony Pistachio Pesto Yield: 16 Servings Prep Time: 5 Minutes Cook Time: 10 Minutes Category Condiments Calories: 23 Carbs: 1.5 Fat: 1.5 Fiber: 0.5 Protein: 1.2 WW Points: 0 ingredients for the lemony pesto: 2 cloves garlic ⅓ cup pistachios I used roasted + salted and it came out just fine. 3 cup fresh basil, leaves only ½ cup fresh cilantro ½ teaspoon kosher salt ½ teaspoon cracked black pepper 2 - 3 tablespoons lemon juice zest of 2 lemons ⅓ – ½ cup broth for the lemony pesto grilled cheese: 2 slices trader joe's sourdough sandwich bread 6 points 1 ounce gruyere cheese 5 points 2 tablespoons lemony pesto 1 point directions Step 1: Pulse garlic and pistachios in a food processor until you see a coarse texture. Step 2: Add the rest of the ingredients and half of the broth. Purée until as smooth as possible, scraping down the sides with a rubber spatula, to ensure all ingredients are well blended. Step 3: Stream in the rest of the broth to thin out. Step 4: Add salt and pepper to taste. Jenn's Note: Serving Size: 1 Tablespoon Previous Next

< Back Chipotle Soyrizo Pizza Yield: 8 Servings Prep Time: 5 Minutes Cook Time: 15 Minutes Category Lunch + Dinner Calories: 306 Carbs: 40.2 Fat: 10.6 Fiber: 0.4 Protein: 12.4 WW Points: 5 ingredients for the skinny pizza dough: 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) for the cheesy sauce: 4 tablespoons unsalted butter ⅓ cup all purpose flour 3 cups milk of choice, warmed I used unsweetened almond. ¼ cup shredded lite mozzarella cheese ½ cup shredded gruyere cheese ¼ cup shredded parmesan ⅛ teaspoon ground nutmeg salt and pepper to taste what's on my pizza: 15 points: 8 ounce soy chorizo 11 points: cheesy white sauce 4 points: lite mozzarella cheese 0 points: red onion - 0 points directions for the skinny pizza dough: 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. for the cheesy sauce: Step 1: Warm the milk in a microwave, then set aside as you will use this shortly. In a large skillet, melt the butter over medium heat. Step 2: 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 3: Slowly add in the warmed milk whisking continuously to avoid clumps. Continue stirring and cook until the sauce thickens, about 10 minutes. Step 4: Lastly, whisk in the mozzarella, the Gruyere, parmesan cheese, and nutmeg. Season with salt and pepper. Step 5: Mix well to incorporate the cheeses and seasonings. Remove from heat. Makes 2 cups. Jenn's Note: *Use in roasted veggie lasagna. 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 Protein Pancakes: Pumpkin Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 453 Carbs: 61.3 Fat: 7 Fiber: 8.2 Protein: 32.8 WW Points: 3 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat Greek yogurt (or vanilla-flavored for extra sweetness) ¼ cup pumpkin purée 1 tablespoon pumpkin butter a splash of vanilla dash of cinnamon for the toppings: ½ banana, sliced 2 tablespoons pumpkin seeds directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. Step 3: This should make about 3, 6-inch pancakes. Top with sliced banana and pumpkin seeds. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Bruschetta Yield: 10 Servings Prep Time: 10 Minutes Cook Time: 10 Minutes Category Appetizers Calories: 194 Carbs: 18.5 Fat: 8 Fiber: 0.9 Protein: 10.7 WW Points: 7 ingredients 1 baguette, sliced into ½-inch pieces (about 30 slices) 1 (16-ounce) package sliced fresh mozzarella, each piece cut in half 3–4 roma tomatoes, sliced into ¼-inch slices (about 30 slices) 1 bunch fresh basil, julienned (about 30 leaves) 1–2 whole cloves garlic Olive oil spray Kosher salt Black pepper directions Step 1: Preheat oven to 400 °F . Prepare all the ingredients. Step 2: Place the baguette pieces on a lined baking sheet. Spray the baguette tops with olive oil spray, sprinkle kosher salt and fresh cracked black pepper, and toast in the oven for about 5 - 10 minutes, until lightly golden, flipping once halfway through. You can also do this in a toaster oven. Step 3: Once toasted, remove from oven, and rub each slice of bread with the garlic cloves. Step 4: Next, place a slice of tomato and one-half slice of cheese on each piece of bread and put it back into the oven to melt the cheese. Step 5: Once melted, remove from oven and top with julienned basil. Step 6: Sprinkle a bit more kosher salt and cracked black pepper on top and serve immediately. Enjoy! Previous Next

< Back Pulled Chicken Salad Yield: 1 Serving Prep Time: 30 Minutes – 48 Hours Cook Time: 4 Hours Category Lunch + Dinner Calories: 283 Carbs: 29.5 Fat: 6.4 Fiber: 10.2 Protein: 27.8 WW Points: 1 ingredients 2 tablespoons lakanto golden sugar 1 tablespoon chili powder 1 tablespoon smoked paprika 1 tablespoon garlic powder 2 teaspoons kosher salt 15 – 20 cracks of black pepper 1 teaspoon cayenne pepper 2 pounds boneless skinless breasts or tenderloins 3 medium brown onions, sliced *prepare these when you are ready to cook. for the ranch: ¼ cup yogurt ¼ cup light mayo 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon ranch seasoning 1 lime, juiced directions to marinate the chicken: Step 1: Place all dry ingredients together in a Ziplock gallon size bag, close bag and mix well. Step 2: Next, place chicken inside bag and close the bag and shake/mix together and ensure all the chicken is coated evenly. Step 3: Refrigerate for at least 30 minutes and up to 48 hours. I let mine refrigerate for 48 hours and it was so flavorful. to cook the chicken: Step 1: In a medium size pot over low heat, add the onions and place all the chicken on top of the onions. Step 2: Put on the lid and let cook on low for 4 hours. Once done you can use the chicken for sandwiches or sliders. for the ranch: Mix everything in a bowl, chill, and set aside. Jenn's Notes: Prep and cook times are for the making of the pulled chicken. I made a salad with the pulled chicken. The only points are for the avocado. The ranch is not included as it can be altered for zero points. Previous Next

< Back Protein Pancakes: Maple Pecan Bacon Yield: 1 Serving Prep Time: 5 Minutes Cook Time: 10 Minutes Category Breakfast Calories: 454 Carbs: 33.9 Fat: 18.3 Fiber: 9.9 Protein: 36.3 WW Points: 5 ingredients ½ cup old-fashioned or gluten-free oats ½ cup egg whites ½ cup non-fat greek yogurt 1 ½ teaspoons maple extract 1 teaspoon vanilla dash of cinnamon dash of sweetener (if desired) for the toppings: ½ banana, sliced 2 slices cooked bacon, crumbled 2 tablespoons chopped pecans, toasted directions Step 1: Heat a non-stick skillet over medium-low heat. Place all ingredients except for the toppings, in a blender and blend until smooth. Step 2: Pour ⅓ of the batter into the pan and cook for 1 - 2 minutes on the first side, then flip and cook for another 1 - 2 minutes. Repeat the process until you’ve cooked all the batter. This should make about 3, 6-inch pancakes. Step 3: Top with banana slices, chopped bacon and pecans. Enjoy immediately! Jenn's Note: Inspired by this original recipe here . Previous Next

< Back Brookie Yield: 15 Servings Prep Time: 5 – 10 Minutes Cook Time: 30 Minutes Category Desserts Calories: 171 Carbs: 23.5 Fat: 6.4 Fiber: 1.3 Protein: 2.4 WW Points: 6 ingredients for the brownie: 175 grams (half of a box) sugar free brownie mix 1.5 tablespoons water 3 tablespoons unsweetened applesauce 1 egg white 12 grams hu no added sugar chocolate chips (semi-sweet) for the cookie topping: ¼ teaspoon kosher salt ½ teaspoon baking soda 1 scant cup of all-purpose flour ¼ teaspoon vanilla extract 1 egg 6 tablespoons brown sugar 2 tablespoons sugar 2 tablespoons vegetable shortening 4 tablespoons unsalted butter 24 pieces Unreal brand milk chocolate gems You can use M&M’s. directions Step 1: Heat oven to 350ºF and spray a 10 x 7" baking dish with pan spray. for the brownie: Step 1: Using a whisk or a hand mixer, in a medium size bowl, mix the brownie mix, water, applesauce, and egg white until well incorporated and pour into a prepared baking dish. Step 2: Top the brownie with the chocolate chips. for the cookie: Step 1: In a small bowl, sift together the dry ingredients. In another small bowl, using a hand mixer, cream together the shortening and butter until well incorporated. Step 2: Add in your sugars and mix on high, until the mixture is very fluff. This can take about 5 - 6 minutes. Be sure to scrape down the sides of your bowl to ensure all ingredients are mixed well. Step 3: Add in the egg and vanilla extract and mix for another 2 minutes on high. Step 4: Add in the dry ingredients and mix on low until all flour is mixed in. Step 5: Now add the cookie mixture by spoonful's to the top of the brownie mixture. Step 6: Next add the milk chocolate gems to the top. Step 7: Bake at 350ºF for 30 minutes rotating once halfway through. Let cool slightly and cut into 15 pieces. Enjoy! Previous Next