Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning

adapted from mastercook.com

I have many recipes that call for rotisserie chicken but when I'm cooking for 2 I don't want to go out and but a rotisserie chicken; not to mention they cost a lot more than cooking a seasoned chicken breast. This seasoning blend gives you the flavor of the skin of a rotisserie chicken without the fat and calories.

Makes about 4 1/2 teaspoons                                              0 WW points / tsp

1/2 tsp. Kosher salt
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. finely ground black pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme

Combine all seasoning in a small resealable bowl or container. Stir to combine.

Enjoy!

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

adapted from Savory and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                             1 WW points / 2 halves

2 1/2 tsp. turmeric

2 cups water

1 Tbsp. vinegar

1/2 tsp. Kosher salt
6 eggs

2 Tbsp. reduced fat mayonnaise 

1 Tbsp. pickle relish

1 1/2 tsp. Dijon mustard
1 1/2 tsp. Everything Bagel Seasoning

1. Bring  the water and turmeric to a boil; Boil for 10 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Pour liquid into a container; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the turmeric colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, relish and mustard to the food processor; Process until desired consistency is reached
12. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
13. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
14. Fill the colored egg white halves with the yolk mixture. 
15. Top with the Everything Bagel Seasoning.

Enjoy!

Bacon, Egg and Cheese Deviled Eggs

Bacon, Egg and Cheese Deviled Eggs 

adapted from Rachael Ray Every Day· Mar 24, 2018 and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                                     1 WW point / half

1 medium beet, peeled and chopped

3 cups water

2 Tbsp. vinegar

1 tsp. Kosher salt
6 eggs

5 Tbsp. reduced fat mayonnaise 

4 Tbsp. grated reduced fat sharp yellow cheddar + 1 Tbsp for garnish

1 tsp. Dijon mustard
1 sliced of center cut bacon, cooked and crumbled

1. Bring  the water and beets to a boil; Boil for 20 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Strain liquid into a container reserve the beats for another recipe; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the beet colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, cheddar and mustard to the food processor; Process until desired consistency is reached
12. Season to taste with salt and pepper
13. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
14. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
15. Fill the colored egg white halves with the yolk mixture. 
16. Top with additional cheddar and bacon.

Enjoy!

Italian Meatloaf with Mushroom Sauce

Italian Meatloaf with Mushroom Sauce

adapted from Sip & Feast

Making a panade (mixture of breadcrumbs and milk) prevents the meatloaf from being dry. To remove the drippings from the meatloaf while it is resting I used a turkey baster.

Makes 4 servings                                                    4 WW points / serving                                          
1/4 cup milk
1/2 cup stale breadcrumbs (about 2-3 slices) or purchased bread crumbs
1 lb. ground beef
2 Tbsp. parsley, minced
1 clove garlic, grated
1 large egg
1/2 cup Parmesan cheese
1 tsp. Kosher salt, divided
1/4 tsp. freshly ground black pepper
2 Tbsp. dry red wine
1 14 oz can whole cherry tomatoes, hand crushed
1/2 lb. mushrooms, sliced
1/2 onion, sliced
2 Tbsp. of drippings from the cooked meatloaf 

Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400F.
2. Make a panade by combining the milk with the breadcrumbs.
3. Mix the beef, parsley, garlic, egg, cheese, 1/2 tsp salt and pepper into the panade, gently.
4. Divide meat mixture evenly between 2 mini loaf pan (5" x 3" x 3")
5. Pour the wine and tomatoes over the meatloaves; season with 1/2 tsp salt.
6. Bake for 50-60 minutes or until it reaches an internal temperature of 160F in the center; Let rest 15 minutes before taking it out of the pan so it will not fall apart.
7. Meanwhile cook the mushrooms in 1 Tbsp. of drippings from the meatloaf over medium heat until well browned.
8. In the same pan heat the remaining Tbsp of meatloaf drippings and cook the onions until soft and translucent, about 5 minutes; season to taste with salt and pepper
9. When the meatloaf is cooked remove from the oven and let rest 15 minutes.
10. To serve slice the meatloaf and top with the onions and mushrooms.

Enjoy!

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Tarragon Radishes

Tarragon Watermelon Radishes

adapted from Food Network Magazine April 2020

My husband loves pickled vegetables on his salads but they are expensive to by so I started making my own and it is surprisingly ease. I used watermelon radishes because they are bigger and easier to slice on the mandoline.

                                                                                         0 WW points

1/3 cup white vinegar
1/2 cup water
2 tsp. Kosher salt
1 Tbsp. sugar substitute
1 tsp. mustard seeds
1/4 lb. radishes, thinly sliced
1 tarragon sprig

1. Combine the vinegar, water, kosher salt, sugar substitute, and mustard seeds in a small saucepan; Bring to a boil.
2. Continue boiling until sugar substitute and salt dissolves.
3. Pack the radishes and tarragon into a heatproof container.
4. Pour in the hot brine to cover completely (you might not use all the brine). Let cool completely.
5. Cover and refrigerate at least 6 hours and up to 2 weeks.

Enjoy!

Deconstructed Egg Roll Soup

Deconstructed Egg Roll Soup

adapted from Soup Lovers

Imagine all of the inside goodness of an egg roll in a soup. Swap out the ground pork for chicken, turkey or Chinese sausage.

94% lean ground pork was not available where I shopped. If you can get it it will drop the point total down to 0.

We recommend serving it wonton strips (1 WW point / Tbsp,) to mimic the outer crispy coating to the egg roll.

                                                                      

Makes  3 servings                                                              5 WW point / serving

Cooking spray
1/2 lb. ground pork (or you can use ground chicken or turkey)
1/2 small onion, chopped
1 cloves garlic, minced
1 1/2 tsp. fresh ginger, finely grated
2 cups Homemade chicken stock or canned stock
1 1/2 tsp. soy sauce
1 1/2 tsp. rice vinegar
1 cups shredded green cabbage
1/2 cup shredded carrots
1/8 teaspoon freshly ground Penzeys Szechuan peppercorns

1/4 tsp. sesame oil
Salt, to taste

Optional Garnishes: chopped green onions, sesame seeds, a drizzle of sriracha, chopped cilantro

1. Heat a pot coated with cooking spray over medium-high heat. 
2. Add the ground pork and cook, breaking it up into smaller pieces, until browned; Drain off any excess fat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Cook , stirring occasionally until the onion is translucent. about 2-3 minutes.
4. Stir in the chicken stock, soy sauce, and rice vinegar; Return the mixture to a gentle simmer.
5. Add the shredded cabbage, carrots, Szechuan pepper and salt.
6. Simmer until the cabbage wilts and the carrots soften, about 10-15 minutes; adjust seasoning as needed.
7. Ladle the soup into bowls and garnish as desired.