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. 

Cauliflower with Sesame Toasted Cashews

Cauliflower with Sesame Toasted Cashews 

adapted from Cooking Light Annual Recipes 2015

The sesame oil enhances the nutty flavor of the cashews. 

If you don't want to purchase the Penzeys Szechuan Pepper Salt you can substitute 1/8 tsp each Kosher salt and ground black pepper but I would highly recommend giving it a try.

Makes 2 servings                                                     2 WW points / serving

2 cups cauliflower florets
1 tsp. sesame oil
1 Tbsp. unsalted cashews
1/3 tsp. grated fresh ginger
1/4 tsp. Penzeys Szechuan pepper salt
2 tsp. sliced scallions

1. Bring a medium saucepan of water to a boil.
2. Add the cauliflower; Boil 4 minutes; Drain.
3. Heat the sesame oil in a skillet over medium heat. 
4. Add the cashew, ginger, salt, and pepper
5. Cook until the nuts are toasted, about 4 minutes. 
6. Toss cauliflower with nut mixture
7. Top with green onions. before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Hoisin Five-Spice Chicken Drumsticks

Hoisin Five-Spice Chicken Drumsticks

adapted from Gourmet, March 2000

I am forever trying to find new way of cooking chicken. Sometimes the simplest recipes are the best ones. With only three ingredients, it is simple to make and very tasty.

It is sticky but not too sweet chicken that pairs well with rice and steamed veggies.

4 chicken drumsticks
1/4 cup hoisin sauce
1/2 teaspoon Chinese five-spice powder

1. Preheat oven to 500°F.
2. Combine the hoisin sauce and five spice powder in a small bowl and mix thoroughly. 
3. Line the pan with foil otherwise you will have a very sticky clean up.
4. Place the chicken drumsticks on a rack over the lined baking pan .  
5. Brush the chicken liberally with the hoisin mixture. 
6. Bake in the preheated oven until the skin is browned and chicken is cooked through, about 25 to 30 minutes.

Enjoy!