 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, it's Monday, so it is meal prep day. I have three really good recipes for you. We have kind of a sweet breakfast, a delicious lunch and brownies for dessert. What could be better than brownies for dessert? So if you're excited for these three recipes, give this video a big huge thumbs up. And if you're new or you haven't yet subscribed, I would love to have you here. Hit the subscribe button and don't forget to click the bell right next to it so you never miss a single video. I do a meal prep every single Monday. Also down in the description box, you're going to find my brand newly released lunch recipe ebook with 15 WW recipes, all plan points included as well as calories for only $15. This is the second ebook in my recipe ebook series. So breakfast is also available with 15 recipes, all plan points and calories as well. I'll make sure I link both ebooks down in the description box for you. Along with nutrition coaching, I offer personalized macros and calories and one-on-one coaching. So a little bit of something for everyone. Links, discounts to everything I shared with you today as well as all of my other favorite things and of course my Facebook group. Head on over, join us there. We would love to have you. So let's jump into this WW calorie-friendly meal prep. For breakfast this week, I am making lemon poppy seed zucchini bread. I'm so excited for this. Adding zucchini to bread makes it a lot more moist and also adds some veggies to your bread. You can't even tell that they're in there. It just makes the world a different. So I'm excited for this recipe. So let me show you what's in breakfast. First you're going to need some eggs, one-third less fat cream cheese, a fresh lemon, zucchini, baking soda, baking powder, salt, vanilla extract, poppy seeds, powdered sugar alternative. I'm using the Lakonto powdered, which is my very, very favorite. I will link Lakonto down in the description box with 15% off for you. I also have some light butter, unsweetened applesauce. Again, Lakonto monk fruit sweetener, the granulated, some all-purpose flour. And then we may need a little bit of low-fat milk to make the glaze. So I didn't show that to you, but if we need it, you'll add in a couple tablespoons of that as well. So let's get started on breakfast. So the first thing I'm going to do is grate my zucchini. We need about two and a quarter cups of zucchini. I do have a second one here if I need it. And then I'm going to zest my lemon and juice my lemon. So to get started on our bread, in a medium to large bowl, we're going to add the two and a quarter cup of all-purpose flour. One and a half teaspoons of baking powder. This is a half of a teaspoon. So I'm going to add three of those. Three quarters of a teaspoon of baking soda. And half of a teaspoon of salt. And then with that teaspoon, to make it a little bit more flavorful, I'm going to add a little bit of baking soda. And then with that teaspoon, to make my life easy, I'm just going to quickly mix the dry ingredients together. In another medium-sized bowl, we're going to start mixing together the wet ingredients. So we have our two and a quarter cup of zucchini. About one and a half teaspoons of vanilla extract. One quarter cup of the light butter melted. The recipe actually calls for one and a half cups of sugar, but because I'm going with the Lakonto Monk for granulated, it's awfully sweet. So I always reduce it a little bit. So I did one cup of Lakonto. One half of a cup of unsweetened applesauce. And this is in place of oil. And then I'm going to crack in three large eggs. I'm going to mix that together until fully combined. Now we're going to add in the zest of our lemon. The two tablespoons of fresh squeezed lemon juice and two tablespoons of poppy seeds. And then give that another stir. Now I'm going to add my dry ingredients into my wet ingredients and then stir that just until mixed, you do not want to over stir. Now we're going to add the bread mix to our greased bread pan. We're going to put our lemon zucchini poppy seed bread into a 350 degree oven for 45 to 60 minutes or until we can insert a toothpick and it comes out clean. Our bread is just about done. We're going to put together the lemony glaze for the top. So in my small bowl here, I have one ounce of softened cream cheese. I did let this sit out for the last hour or so. So it is nice and soft. And then I have two tablespoons of light melted butter, half of a teaspoon of vanilla extract, one teaspoon of lemon juice and one cup of Lakonto powdered sugar. I have some milk here in case I need it to thin this out but I'm just going to go in with a whisk and whisk this until everything is mixed. My glaze is a tad thick so I'm going to add just the smallest amount of low fat milk to that. Keep whisking until I have the perfect glaze consistency. Just pulled the lemon poppy seed zucchini bread out of the oven. This smells so good. It is absolutely gorgeous. We're going to let this cool completely before glazing. We're ready to glaze our loaf. It is nice and cooled. So what I'm going to do is I put some parchment paper down on my cutting board here just to prevent more of a mess and I'm just going to drizzle this over the top. Chunks of cream cheese never hurt anybody. So I'm just going to glaze that really well. And then I'm going to cut it into 10 slices because one tenth is a serving and that will also allow this yummy glaze to kind of soak in a little bit more. So each one of my halves is going to be cut into five slices. And there is the lemon zucchini poppy seed bread. Here is the size of the slice. That is a pretty thick, yummy, delicious slice. So let's go ahead and go over the points and the calories. So the loaf again was cut into 10 equal slices. Again, that's the size of the slice. It is only four points per slice and 149 calories, not bad at all for a big slice of lemon zucchini bread. I will go ahead and pop my first impression here on the screen for you because I'm going to have a slice of this a little bit later today, but it looks incredible. And I can't wait to have this all week for breakfast with some eggs, bacon, some fruit, super excited. For my lunches this week, I am making a healthy spin on a traditional hot pocket. Who doesn't love a good easy to warm up delicious hot pocket for lunch? We are making our own ham and cheese hot pocket. So let me show you what's in our recipe. First you're going to need some ham. I just picked mine up from the Adeli at Walmart. I'm using the Trader Joe's Light Shredded Three Cheese Blend, some non-fat or low-fat milk, eggs, salt, all-purpose flour. Again, I'm using Miloconto Granulated Sweetener and some light butter. So we're going to make the dough or the pocket portion of our lunch. So first I'm adding two cups of all-purpose flour to a medium-sized bowl, one tablespoon of sugar alternative, one large egg, a pinch of salt, two tablespoons of low-fat milk and a cup of light cold butter. We're going to cut in the light butter until our dough mixture is crumbly. Go ahead and add your dough to your working surface. Now I'm going to go in with my hands and finish forming my mixture into a ball of dough. So here is what the ball of dough is going to look like. I'm going to wrap it in some saran wrap and then throw it in the refrigerator for about an hour. One hour later. I'm just going to cut this randomly into nine pieces. And then one of the nine pieces I'm going to roll into a ball. And then I'm just going to press it pretty flat just so that I have room to add my ham and my cheese and kind of fold it up. I'm placing on a baking sheet lined with parchment. Now that I have my pieces of dough here on the parchment paper, I'm going to add my ham and cheese. So again, I picked up mine from the deli. So mine is pretty thinly sliced. And what I'm going to do is add two slices to the piece of dough. And then I'm going to take about a tablespoon to a tablespoon and a half of light shredded cheese. And then I'm going to take my dough and stretch it. The best that I can over the top. Now it doesn't have to be perfect. These aren't going to look like hot pockets necessarily. They're just going to be dough filled with all that ham and cheese goodness. So it ended up resembling kind of similar to a biscuit. And all of that goodness is inside. I'm going to flip that over so everything stays inside during cooking. And I'm going to finish the other eight of my ham and cheese pockets. All right, my little ham and cheese pockets are ready to go. I did sprinkle the cheese that fell on top. I am going to go ahead and spray them just lightly on top with some nonstick cooking spray that will help the cheese stick as well as melt. And it'll make them nice and brown on top. And I'm actually going to add a little bit of the Trader Joe's onion salt just to the top as well. Just for that little bit of saltiness that just sounds really good. I feel like hot pockets always have a little bit of salt probably because they're loaded with sodium. And at least ours are not, but I'm going to add that just for that little bit of salt component on top. Now these are going into a 350 degree oven until the dough itself is brown and flaky. And I just pulled the ham and cheese pockets out of the oven. Look at how amazing these look. These smell so, so good. I can't wait to have one for lunch today, but let's go ahead and go over points and calories. So not counting the filling in case you used less or different ingredients. These are five points on all plans, 176 calories. Now if you add in the amount of filling that I added in, which was one pound of ham total between all nine and half of a cup of cheese total between all nine, that makes each one of these six smart points per ham and cheese pocket. So basically it's an extra point for the ham and the tiny bit of cheese that we use. So I'm excited for these. Again, these look incredible. They're a much healthier alternative. And yeah, cannot wait to have these all week. For a dessert this week, I'm making brownies. I want ooey, gooey, fudgy brownies. I've been craving them. I've literally almost picked them up several times at the store, but I'm going to make my own version that are super, super low point and calorie. You're going to be shook when you hear the points and calories. So let me show you what's in the brownies. First, you're going to need some eggs. I'm going to do butterscotch brownies. So I have some butterscotch sundae syrup, non-fat Greek yogurt, baking powder, cocoa powder, vanilla extract, salt, all-purpose flour, again, Liconto granulated and Lily's chocolate chips. So to get started on our brownies, we're starting with the dry ingredients. So I have three quarters of a cup of all-purpose flour, one third of a cup of unsweetened cocoa powder, a pinch of salt, half of a teaspoon of baking powder. This is actually a quarter teaspoon. So I'm going to put in two of those and then mix that together, make sure it gets sifted and mixed really well. Into my little bowl here, I have 240 Lily's chocolate chips, two tablespoons of a light butter. I'm going to melt this in the microwave. You definitely want to stir every few seconds to make sure it doesn't seize up, but we're going to make basically a chocolate ganache, chocolate sauce for the brownies. Go ahead and set that melted chocolate mixture aside to cool slightly. Now we're ready to put together the other portion of our brownies. So first I'm going to add just shy of a cup of Liconto monk fruit. The recipe calls for a cup. I did about three quarters of a cup. Again, it's too sweet for me otherwise. Two tablespoons of the non-fat Greek yogurt, a tablespoon of the Sunday syrup, about two teaspoons of vanilla extract, one egg and one egg white. Stir that together until completely mixed. And then we're going to add in our chocolate sauce and then stir to incorporate. And then we're going to add the wet mixture into the dry mixture little by little. We want to make sure not to over mix it. Just gently fold it in until combined. And then go ahead and add that brownie mixture to a greased eight by eight or even a nine by nine baking dish. Now we're going to put the pan of brownies in a 350 degree oven for about 20 minutes or until a toothpick comes out clean. All right, the brownies are out of the oven. My house literally smells incredible. These are so soft and ooey gooey and fudgy. Seriously, are you ready? Are you sitting down for the points and calories? Cut into 16 brownies. So that's still a pretty good size. You could cut these into eight if you wanted a larger brownie, but cut into 16. They're only two points and 50 calories per brownie. And that includes the chocolate chips, the butterscotch sauce, the ooey gooey delicious brownie, two points, 50 calories. Again, you could cut them into larger brownies and take the points for that, whatever your preference is, but oh my goodness, this is going to be so good for this next week. Thank you for joining me for this week's WW Meal Prep. All of my recipes are on my website, which is linked down in the description box, along with both of the recipe e-books, nutrition coaching, links, discounts to all my favorite things and my Facebook group. Everything is right down in that description box for you, so definitely check that out. Give this video a thumbs up if you enjoyed it, and of course, if you're new and you're not part of our community, we'd love to have you. Hit the subscribe button and click the bell right next to it so you never miss a single video. Happy Monday, friends, and I'll see you all in the next one.