Salad with Gorgonzola, Bacon and Concord Grapes

Salad with Gorgonzola, Bacon and Concord Grapes

adapted from Food & Wine

Bacon, gorgonzola cheese, toasted hazelnuts and grapes gives you a combination smoky, savory, nutty an sweet with a slightly sour from the lemon vinaigrette.

Makes 2 servings                       8 WW pts / salad + 2 WW pts / Tbsp. of dressing

2 slices of bacon
2 Tbsp. hazelnuts
Kosher salt and freshly ground black pepper
2 Tbsp. sherry vinegar
2 Tbsp. minced shallots
1 Tbsp. fresh lemon juice
1/2 tsp. sugar substitute
2 Tbsp. olive oil

2 Tbsp. water
3 cups torn romaine lettuce or your preferred greens
1/4 cup seedless grapes, halved
2 oz. Gorgonzola cheese, crumbled

1. Preheat the oven to 325°. 
2. Place the hazelnuts in a small baking dish; Place in the oven and bake for 12 minutes.
3. If the hazelnuts have their skins on, transfer to a kitchen towel and rub until the skins are removed; Season the nuts with salt and pepper.
4. Place a rack on a foil-lined rimmed baking sheet; Put the bacon on the rack and bake for about 17 minutes, until browned but still chewy or to taste. 
5. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
6. In a small bowl, whisk the sherry vinegar with the minced shallots, lemon juice, sugar substitute and olive oil until incorporated; Season to taste with salt and pepper. 
7. Divide the lettuce between 2 plates;  Layer the lettuce leaves with the bacon pieces, chopped hazelnuts, grapes and Gorgonzola dolce. 
8. Serve passing the vinaigrette at the table.

Enjoy!

Basic Potato Salad

Basic Potato Salad

adapted from Martha Stewart.com

Sometimes the best way to cook is to just keep it simple. You can not get much more simple than this recipe.

Makes 3 servings                                                                 2 WW pts / serving

3/4 lb. yellow potatoes, scrubbed and cut into ¾-inch cubes
4 tsp, sherry or white wine vinegar
1 scallion, white part minced, green part thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup reduced fat mayonnaise

1. Set a steamer basket in a large pot with a lid and add enough water to come just below basket; Bring to a boil.
2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. 
3. Steam the potatoes, until tender, about 15 minutes.
4. Meanwhile, in a medium bowl, combine mayonnaise vinegar, scallion whites, and salt and pepper to taste.
5. Add the potatoes to the vinegar mixture and toss gently to combine.
6. Cool to room temperature, about 1 hour or chill until ready to serve.
7. Garnish with scallion greens before serving.

Enjoy!

Smoked Turkey Kielbasa Burnt Ends

Smoked Turkey Kielbasa Burnt Ends

adapted from Food Network

Burnt ends are savory, caramelized nuggets of smoked meat, usually the fatty point end of a beef brisket or pork belly. Using kielbasa pull the meal together in significantly less time. Turkey kielbasa reduce the fat and calories.

Partially slicing the kielbasa before smoking allow the smoke to penetrate better.

Makes 3 servings                                                                12 WW pts / serving

1/2 tsp. dry ancho chile powder
1/2 tsp. Kosher salt
1/2 tsp. Truvia brown sugar blend™
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. freshly ground black pepper
1/8 tsp. cayenne pepper
1 link (13 oz.) kielbasa sausage
1 Tbsp. yellow mustard
1/2 cups Barefoot Contessa barbecue sauce or your favorite BBQ sauce

2 Tbsp. water
2 Tbsp. butter

1. In a small bowl, combine the ancho chile powder, salt, brown sugar blend, granulated garlic, onion powder, black pepper and cayenne; Set aside.
2. Preheat a smoker to 225F.
3. Place 2 wooden spoons on a cutting board; Place the kielbasa between the spoons and partially slice the kielbasa in 1 1/2-inch intervals, keeping the pieces connected. (The spoons prevent you from going all the way through.
4. Using a brush, coat the kielbasa in the yellow mustard, then sprinkle with the spice mixture.
5. Place in the smoker until the sausages are nicely browned, about 1 hour.
6. Meanwhile, preheat the oven to 350F.
7. Cut the kielbasa all the way through and place in a medium skillet.
8. Mix with the barbecue sauce with the water then mix with then add to the skillet and toss to combine.
9. Dot the kielbasa with butter and place in preheated oven. 
10. Roast, uncovered, stirring a couple times, until the kielbasa has a deep hue, another 35 minutes. 
11. Let cool for 5-7 minutes before serving.

Enjoy!

Pepperoni Pizza Skillet

Pepperoni Pizza Skillet

adapted from Dinner then Dessert

Think Hamburger Helper on steroids but without all of the sodium and additives. Use any small to medium size pasta that you have on hand.

Finishing pasta in sauce creates a cohesive dish where the pasta absorbs flavor and the starchy water thickens the sauce, making it coat every bite.

Makes 2 servings                                                            10 WW pts / serving

1/4 lb. orecchiette pasta

Cooking spray
1/4 lb. lean ground turkey
1/4 small yellow onion, diced
1/4 small bell pepper, diced
2 oz. turkey pepperoni quartered
1/2 cup Classic Fat Free Marinara or your favorite pasta sauce
1/4 tsp. Italian seasoning
1/8 tsp. Kosher salt
1/8 tsp. fresh ground black pepper
1 oz. 6 Cheese Italian blend shredded cheese or mozzarella 

Instructions

1. Cook the pasta 1 minute less that the package directions recommend; Drain reserving 1/4 cup of pasta water; Do not rinse.
2. Add the ground turkey to a skillet coated with cooking spray; Brown the turkey, breaking it up as it cooks, until cooked through, about 8 minutes.
3. Strain the turkey and set aside; Wipe out the skillet.
4. Coat the skillet with cooking spray; Add the onions and bell peppers and cook until softened, about 5 minutes.
5. Return the cooked turkey to the pan and add the marinara sauce, pepperoni, Italian seasoning, salt, pepper, 1/4 cup of the reserved pasta water; Cook and additional 2 minutes to tighten up the sauce.
6. Turn off the heat, add the cheese and stir until melted.
7. Serve immediately.

Enjoy!

Pasta with Lemon Garlic Shrimp

Pasta with Lemon Garlic Shrimp

adapted from Food Network

Garlicky shrimp in a light lemon wine sauce goes well with a lighter pasta like angel hair but use whatever pasta you have on hand.

Makes 2 servings                                                            14 WW pts / serving

4 oz. angel hair pasta or your favorite pasta
2 tsp. olive oil
1 cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined

1/4 tsp Kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
1/3 cup dry white wine
1/2 8-ounce bottle clam juice
2 Tbsp. unsalted butter, diced
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley

1. Cook the pasta in salted boiling water, according to package directions; Drain and reserve 1/2 cup cooking water.
2. Heat the olive oil and garlic in a large skillet over medium heat. 
3. When the garlic just starts to turn golden, add the shrimp and cook until they turn opaque, 2 to 3 minutes. 
4. Stir in the salt, black pepper and the red pepper flakes; Remove the shrimp to a bowl and set aside but keep warm.
5. Increase the heat under the skillet to medium-high and add the wine, scrape up any browned bits from the bottom of the pan. 
6. Cook until the wine has reduced by about half, about 3 minutes. 
7. Add the clam juice and 1/4 cup of the reserved cooking water and bring to a simmer. 
8. Add the butter a few cubes at a time until combined. 
9. Cook until slightly thickened, about 5 minutes. 
10. Stir in the lemon juice; cook 1 more minute. 
11. Season to taste with salt and black pepper.
12. Add the pasta, shrimp and parsley to the sauce; toss until well coated. Add more of the reserved cooking liquid, 1 tablespoon at a time, if the pasta seems dry.
13. Divide among plates and top with more parsley, if desired.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before serving.

Burrata with Speck, Peas, and Mint

Burrata with Speck, Peas, and Mint 

adapted from Food & Wine

This recipe was originally developed by Nancy Silverton who is known for her deliberate simplicity,  I prefer it with Italian salad dressing rather than the lemon vinaigrette he serves with it. I also think it would be good with prosciutto since speck (smoked prosciutto) can be difficult to find. 

Makes 2 servings                                                                   

1/3 cup fresh or frozen baby peas 

1 Tbsp. water

1/4 cup packed finely shredded mint leaves 

4 Tbsp. reduced fat Italian salad dressing

2 Tbsp. freshly grated Parmesan cheese, plus more for sprinkling 

Kosher salt and freshly ground black pepper 

6 thin slices speck (about 2 ounces), cut in half

6 ounces burrata cheese, cut into 4 pieces

1. Place the peas and water in a small bowl.
2. Cover and microwave until tender, about 1 minute.
3. Drain and rinse under cold water; pat dry. 
4. In a medium bowl, toss the peas with the mint, salad dressing and cheese; Season with salt and pepper. Divide the pea mixture, burrata and speck between 2 plates.
5. Sprinkle with additional Parmesan prior to serving, if desired.

Enjoy!