 Hi, friends, welcome back to my channel and welcome if you're new here. My name is Jen. I'm a certified weight loss and nutrition coach and I'm on the WW or the Weight Watchers Blue Plan. Happy Monday, friends. It is Monday. It is a meal prep day and I have three really good recipes for you. Breakfast, lunch, a sweet treat. You're going to not believe how low and point this entire meal prep is and just how easy it is to make. So if you're excited, give this video a big, huge thumbs up. It really helps out my channel and if you're new and you haven't yet subscribed, hit the subscribe button and click the bell next to it so you never miss a single video. I do a meal prep every single Monday. Check out the description box down below for my three recipe e-books, breakfast, lunch, dinner, all contain WW points for all plans and calories. The fourth and final e-book is coming out shortly so make sure you are stocked up on the three that have already been released. Nutrition coaching is also down in that description box where I offer personalized macros and calories and if you want to talk with me directly, I have one-on-one coaching as well. Links and discounts to everything I shared with you today is well as my Facebook group so head on over and join us there. So let's jump into this easy, fall-inspired, incredibly low point and delicious meal prep. For breakfast this week, I am making cinnamon swirl pumpkin bread. This just sounds so good. I'm going to pair this with eggs for zero points and then probably some other type of protein like a turkey sausage or regular sausage but let me show you what is in our recipe. I am excited for this. First you're going to need one egg. I'm using this cinnamon sugar blend because I have that on hand. You can also just use cinnamon and sugar of your choice but I'm just gonna use that pumpkin pie spice. Salt, unsweetened applesauce, baking powder, baking soda. Can pumpkin make sure you just get pumpkin puree, not pumpkin pie mix. Vanilla extract, flour, brown sugar. Sweetener of your choice. Of course I have my Lakonto monk fruit granulated which is my favorite sweetener and then this is the Lakonto golden brown sugar blend so I will link Lakonto down below with 15% off for you and let's get started on breakfast. So to get started on our pumpkin bread we're going to add one quarter cup of unsweetened applesauce. That is in replacement of oil. Half of a cup of Lakonto granulated and a quarter of a cup of the Lakonto golden. Half of a cup of pumpkin puree and a teaspoon of vanilla extract and then we're going to whisk all of this together until fully combined. Now we're going to add in three quarters of a cup of flour, an eighth of a teaspoon of baking soda and half of a teaspoon of baking powder. The recipe calls for a teaspoon of pumpkin pie spice. I'm going to put more like a tablespoon because you already know I love my pumpkin spice and then a pinch of salt and then whisk that together once again until fully mixed. Into my prepared bread pan I'm going to scoop in my pumpkin bread mixture and remember I have this huge bread pan. I really need to get a normal sized bread pan. So my loaf obviously won't go all the way to the top like it would if you use a normal size of a bread pan but I'm going to spread that out nice and even and then I'm going to take this cinnamon and sugar mixture and kind of sprinkle that liberally on top. Now I am not going to count points for this if you were concerned about it, you could use the Lakonto granulated mix it with some regular cinnamon and put that on top. So whatever your preference is. And then I'm going to take my knife and I'm going to kind of swirl that cinnamon mixture in with my batter. Here is what the bread looks like before. It's going into a 350 degree oven for 20 to 22 minutes. So you just want to make sure that it's cooked all the way through. I always just check mine with a toothpick. Look at this. This looks so good. I just pulled out the bread. I'm going to allow it to cool. We'll slice it up and I'll be back to share points and calories. So the bread is cooled enough. Now when you make this bread, you have a couple of options. You can make this into mini loaves. The recipe makes five servings. So five mini loaves or five slices. So I'm actually going to cut my bread into five equal slices. So here is the loaf all sliced into five slices. Look at how good this bread looks. It is only two points per slice and 89 calories. That is amazing for pumpkin swirl bread. I am shocked at how amazingly low in points this bread is. And 89 calories is not bad at all. Again, I'm going to pair mine with some added protein and probably some fruit. But this is going to be an incredible breakfast this week. For lunch this week, I'm making instant pot cheeseburger tortellini soup. Now you can make this on the stove top if you don't have an instant pot. So let me show you what's in our recipe. You're going to need oregano in Italian seasoning, tortellini I'm using the great value frozen cheese tortellini, garlic, a sweet onion, one pound of 96% extra lean ground beef, no sugar added ketchup of your choice. I'm using the primal kitchen, parmesan cheese, light shredded cheese, beef broth, diced tomatoes, tomato paste, and then brown sugar alternative. As always I'm using Lakonto and don't forget it is linked down below with 15% off. Have my instant pot set to saute mode. I added my pound of ground beef. We are going to allow the ground beef to cook completely. If there is any excess oil in your instant pot just blot it with some paper towels before moving on to the next step. Once your hamburger is cooked, go ahead and turn off the saute mode. We're going to add in the minced garlic, the diced up onion, half of a cup of beef broth, half of a cup of the ketchup, the can of diced tomatoes, the entire six ounce can of tomato paste, four cups of water, half of a cup of the brown sugar, Italian seasoning and oregano, and two cups of the cheese tortellini. And then with a spoon, go ahead and give that a stir. We want to mix everything together before turning on the instant pot to cook our soup. We're going to pop our lid on and allow the soup to cook for 12 minutes. We've got one minute left on the instant pot. We are going to allow it to manually release some of the pressure. So let it go for about five minutes before adjusting the nozzle to manually release the rest of the pressure. Look at how yummy this looks. I just popped the lid off. This smells so delicious. So the last step is we are adding one and a half cups of light shredded cheese and half of a cup of Parmesan to the soup. And then we're going to stir all of that in. And that's what's going to give it that cheesy cheeseburger vibe. And then I'm going to plate up a bowl. Just put it in the fridge for Troy. He'll eat it a little bit later today. So I can show you what a serving size looks like and we'll go over points and calories. So I went ahead and put one serving in a bowl. This is a good amount of soup. The entire instant pot makes 10 servings. And remember we have cheese tortellini in here and hamburger. What you can do to jazz this up a little bit is you can add some green onions to the top and that's going to add zero additional points. You can also add a tablespoon of bacon bits and that's only going to add one point. And then you can add some extra cheese. I mean, if you just do about a tablespoon or so it's not going to add any additional points but it's just going to make it even a little bit more cheesy. And that is your serving of the soup. Doesn't that look so incredibly delicious? It is six points per serving on all plans. Now that's with any additional toppings. Mine as it sits here would be seven points because I do have to count for the bacon. It is 207 calories per serving. So not bad at all. It's very comforting and warm and it looks so good. You could pair this with some crusty bread. It's going to be the perfect lunch all week. For dessert this week, I am making pumpkin snicker doodles. These are very low point you guys for a cookie. Troy's excited. I'm excited. Let me show you what's in the recipe. First you're going to need canned pumpkin, corn starch, baking soda, baking powder, one egg, pumpkin pie spice, vanilla extract and cinnamon, light butter, brown sugar and granulated substitute sugar. As always I'm using Lakonto, all purpose flour and some salt. So to get started on our cookies we're going to add three cups of flour to a medium sized bowl. One and a half teaspoons of pumpkin pie spice. I'm going to put in per the usual a tablespoon. One and a half teaspoons of cinnamon. This is a half of a teaspoon. So we'll do three of those. About a teaspoon of salt. I forgot to show you guys that you're going to need cream of tartar. You want a teaspoon total of that. Three and a half teaspoons of corn starch. One teaspoon of baking soda. And half of a teaspoon of baking powder. And then stir that together. You want to make sure your dry ingredients are mixed very well. Into another medium sized bowl we're going to add the one cup of softened butter. One cup of sugar substitute. The yolk of the egg only. So I'm actually going to strain the egg white and then just add in the yolk itself. Then we're going to add three quarters of a cup of the packed brown sugar. We're going to cream this together with our handheld mixer. We're going to mix in three quarters of a cup of canned pumpkin and two teaspoons of vanilla extract. And then go ahead and just using a spoon and mix that in with the rest of your wet ingredients. We're going to add the wet ingredients to the dry ingredients and mix. We're going to wrap our bowl with some saran wrap and pop it in the fridge for 30 to 40 minutes. I just pulled out the cookie dough. I have my little handy dandy cookie scoop here. I actually bought this off of Amazon. If I can find it, I will link it down below for you. But we want to have 24 cookies total. This is a big batch of dough. So that shouldn't be a problem at all. So I'm going to scoop out as many cookies as I can here on my couple of quarter sheet pans. We want to put them about an inch or so apart from each other. So I have 24 cookies here and I still have this much of the cookie dough left. So I'm actually going to get more than 24 cookies but before you put these in the oven, we need to add our cinnamon and sugar. So again, I'm using this cinnamon and sugar blend and I'm just going to sprinkle just the tiniest bit over the top of each of the cookies. So it's reminiscent of the traditional snicker doodle. So there are our cookies. I'm putting them into a 350 degree oven until they are cooked through. While those are in the oven, I'm going to scoop out the rest of my batter and we'll see how many cookies total we get out of the mix. I was able to get another 10 cookies for a total of 34 cookies. So that's actually going to lower the points even more and these were already super low points. So I'm going to add some cinnamon and sugar and when the first batch comes out of the oven, we'll pop the second batch in. The first batch of cookies is out of the oven. These smell so fall. I'm so excited for these. So this is the first 24. The other additional 10 are in the oven. After reconfiguring the points, the points are actually the same, but the calories are less. So each cookie is only two points and these are full size cookies. That is not bad at all. The calories are 64 calories per cookie. So it went down about 15 calories a cookie by making it a little bit larger batch. Not bad at all. It is pumpkin, it is snicker doodle. Yeah, I can't wait for these. I know Troy is going to gobble these up. No pun intended when he gets home from work. Thank you for joining me on another weekly WW Meal Prep. I hope you enjoyed all three recipes. They are so good. This was such an easy fall inspired meal prep and I can't wait to have these meals and snacks all week. So if you enjoyed it, don't forget to give it a big thumbs up. And if you're new or you haven't yet subscribed, hit the subscribe button and click the bell next to it so you never miss a single video. Check out the description box down below for the recipe e-books, nutrition coaching, links and discounts to all my favorite things and my Facebook group we'd love to have you join us. Happy Monday friends and I'll see you in Wednesdays when I eat in a day. Bye.