Green Pico de Gallo

Green Pico de Gallo

adapted from Bon Appetit

This is a bright green, fresh uncooked version of salsa. We especially like it mixed with traditional salsa on a taco or nachos.

Makes about 1 1/2 cups                                                        0 WW pts / 1/4 cup

8 oz. tomatillos, husks removed, rinsed, cut into ¼-inch pieces
1/4 medium red onion, finely chopped
2 jalapeños, seeds removed, chopped
2 garlic cloves, finely grated
3 Tbsp.fresh lime juice
1 Tbsp. finely chopped cilantro
1 Tbsp. finely chopped mint
Kosher salt

1. Add the tomatillos, onion, jalapeños, garlic, lime juice, cilantro, and mint in a the bowl of a mini food processor.
2. Pulse to desired consistency.
3. Refrigerate for at least 1 hour before serving to allow flavors to meld.

Enjoy!

South of France Seasoning Blend

South of France Seasoning Blend

adapted from Cooking Light Annual Recipes 1997 

The seasoning blend add a light flavor to any type of poultry.

Makes about 4 tsp.                                    0 WW Blue points

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. rubbed sage

1/2 tsp. dried basil

1/4 tsp. ground bay leaf

1. Combine all ingredients in a small bowl and stir well.
2. Store in an airtight container until ready to use.

Enjoy!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

I have never had French onion soup without the gooey cheese on top but if Ina Garten tells me to try it then I try it. I was thinking it might be lower in calories but once you put the brandy, sherry and wine it, its still a lot. I still prefer the gooey cheese pull but this was nice as well.

Makes 3 servings

1 1/4 lb. yellow onions, halved, and sliced 1/4-inch thick (about 4 cups)
4 Tbsp. butter
1 small bay leaf
1/4 cup medium-dry sherry
1/4 cup brandy
3/4 cup good dry white wine
2 cups Homemade beef stock or canned broth
2 cups Homemade chicken stock or canned broth
1/4 teaspoon freshly ground white pepper
Kosher salt

Freshly grated Parmesan cheese
Parmesan croutons

1. Melt the butter in a pot over a medium-high heat,; Sauté the onions butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 
2. To prevent a fare up, remove the pan from the heat and add the sherry and brandy.
3. Return the pan to the heat and simmer uncovered for 5 minutes; Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks along with the pepper. 
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf and taste for salt and pepper.
7. Ladle into bowls, sprinkle with grated Parmesan cheese and serve Parmesan Croutons on the side.

Enjoy!

Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!

Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. Carefully pour into the pan; Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!

Bistro Chicken

Bistro Chicken

adapted from Cooking Light Annual Recipes 2000

This chicken is served with a slightly mustardy, tangy sauce.

Makes 2 serving                                                                2 WW pts / serving

2 (6 ounce) boneless , skinless chicken breast halves 

2 Tbsp. stone-ground mustard

1 1/2 tsp. minced, fresh thyme

1/2 tsp. dried marjoram

1 tsp. olive oil

1/3 cup chopped onion

1/3 cup dry white wine

2 garlic cloves, minced

1 cup Homemade chicken stock or canned broth 

3/4 tsp. cornstarch

1 1/2 tsp. water

1. Spread the mustard on the chicken and sprinkle with the thyme and marjoram.; Marinade in the refrigerator for at least 2 hours.
2. Sauté the onion with the oil in a deep skillet until softened, about 5 minutes. 
3. Add wine, and bring to a boil; Stir in garlic. 
4. Place chicken, breast sides up, on top of onion. Add broth, and bring to a boil. 
5. Cover, reduce heat to medium, and cook 15 minutes or until chicken is done. 
6. Remove chicken from pan with a slotted spoon; keep warm. 
7. Bring the broth mixture to a boil, and cook until reduced to 1 cups (about 10 minutes). 
8. Combine cornstarch and water; add to pan, and bring to a boil. 
9. Cook 1 minute, stirring constantly, until slightly thickened.
10. Pour sauce over the chicken, prior to serving.

Enjoy!