Ratatouille Shepherd's Pie

Ratatouille Shepherd's Pie

adapted from Food & Wine

This is a vegetarian version of the hearty, usually meaty Shepard's pie. The ratatouille is made with eggplant, zucchini, summer squash and tomatoes and then covered with rich mashed potatoes to make a filling meal.

You can lighten the meal (and point amount) by using skim milk to make the mashed potatoes and lessen the amount of butter.

Makes 2 servings                                                                11 WW pts / serving

about 1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
1 Tbsp. heavy cream
pinch of ground white pepper
2 1/2 Tbsp. butter, divided
1 tsp. Kosher salt, divided, plus more to taste
1 large egg yolks
1 1/2 tsp. olive oil
1/2 cup chopped onion, red or yellow
1 Tbsp. minced garlic, about 1-2 cloves
1/4 large eggplant, cut into 1/2-inch pieces (about 1 cups)
1/2 medium summer squash, cut into 1/2-inch pieces (about 1 cups)
1/2 medium zucchini, cut into 1/2-inch pieces (about 1 cups)

1/2 tsp. Italian seasoning
2 Tbsp. (1 ounces) dry white wine
1/2 cup + 2 Tbsp. can diced tomatoes, drained
3/4 tsp. balsamic vinegar
few grinds of freshly black pepper, plus more for garnish

1. Place potatoes in a pot with enough water to cover. 
2. Bring the pot to a boil over high; reduce heat to medium, and cook until potatoes are cooked through, about 20 minutes. Drain potatoes, and let cool slightly.
3. Meanwhile, heat cream, white pepper, and butter in a small saucepan over medium-low heat until butter is melted, 1 to 2 minutes; set aside.
4. Put the potatoes through a ricer into a bowl; Add the cream mixture and 1/4 tsp. salt; Stir to combine.
5. Set aside until potatoes are just warm to the touch, about 5 minutes. 
6. Stir in egg yolks, and whisk until incorporated. Set aside at room temperature.
7. Preheat oven to 400°F. 
8. Cook the onions, garlic, and 1/4 tsp. salt in the oil in a high sided skillet;stirring often, until onion is softened, about 2 minutes. 
9. Add the eggplant; cook, stirring occasionally, until eggplant is browned in spots, about 5 minutes.
10. Stir in yellow squash, zucchini, Italian seasoning and remaining 1/4 teaspoon salt; cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
11. Increase heat to medium-high. Add wine; Cook, stirring and scraping up any browned bits from bottom of skillet, until most of the liquid is evaporated, about 3 minutes. 
12. Add the tomatoes, vinegar, and black pepper; cook, stirring often, until vegetables are well coated, about 2 minutes; Divide the vegetable mixture between 2 oven safe containers.
13. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired. 
14. Bake until heated through and potatoes are browned in spots, about 35 minutes. 
15. Garnish with additional black pepper, and serve.

Enjoy!

Blackened Chicken with Tomato Parmesan Cream Sauce

Blackened Chicken with Tomato Parmesan Cream Sauce

adapted from Bonappeteach

This quick recipe is a one pan plan.The blackened seasoning is bold, smoky blackened spice blend. If you have a favorite store bought blackening seasoning go ahead and use that. The chicken can be eaten as the main course or put into sandwiches, on top of nachos / salads or in quesadillas.

Makes 2 servings

2 Chicken breasts, boneless, skin-on
1 tbsp Olive Oil

Blackening Seasoning

1 Tbsp paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp freshly ground black pepper
1/2 tsp Kosher salt
1/2 tsp cayenne pepper

Tomato Parmesan Cream Sauce
2 Tbsp. sun-dried tomatoes removed from the oil and chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes 
1/4 tsp. Italian seasoning
1/2 cup Homemade chicken stock or canned broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, shredded
Kosher salt & Freshly ground pepper
Fresh basil garnish (optional)

1. Preheat the oven to 375 F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano salt, black pepper and cayenne to create the blackened seasoning.
3. Pat the chicken dry with a paper towel then and set it aside.
4. In a preheated skillet, add oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). 
5. Place each chicken into the skillet skin side down and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
6. Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven to finish cooking for about 15 minutes or it reaches an internal temperature of 165 F.
7. Remove from the oven and remove the transfer the chicken to a plate.
8. Cover loosely with aluminum foil and let it rest for 5 minutes before slicing. 
9. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
10. Over medium-low heat, add in the chopped sun-dried tomatoes, garlic, red pepper flakes, and Italian seasoning; Sauté a few minutes to develop the aromatic flavors in the spices.
11. Add the chicken stock and cream; Continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil !
12. Reduce the heat to low; Slowly add in the parmesan cheese and whisk well before adding more. 
13. Let the cheese melt and thicken the sauce.
14. Serve over the top of the sliced chicken. 
15. Garnish with basil if desired.

Enjoy!

Pepperoni Pizza Fondue

Pepperoni Pizza Fondue

adapted from Food Network

This is definitely a cheat day recipe. It is ooey, gooey and rich. The variations are limitless... add crumbled cooked sausage, onions, peppers, mushrooms ... any topping you would add to a pizza with red sauce.

I was a little concerned about putting my oven safe pans under the broiler because they are usually on safe up to 400-450F. By putting it on the bottom rung of the oven it worked just fine.

Makes 4 servings

3/4 cups whole milk
1 1/2 tsp. cornstarch mixed with 1 1/2 tsp. water

4 oz. freshly shredded whole milk mozzarella
4 oz. white American cheese
1/2 clove garlic, grated on a microplane
Kosher salt
1/2 cup Simple Pizza Sauce or store-bought 
1/2 tsp. Italian seasoning
3/4 cups pepperoni 
Fig's Pizza Dough (cooked without toppings and cut into pieces), store bought breadsticks, steamed broccoli, roasted mushroom caps, and / or Roasted Sausage, Potatoes, Onions & Peppers

1. Preheat the broiler with the rack on the lowest level.
2. Stir together the milk and cornstarch into a slurry in a medium saucepan; Bring to a light simmer, then turn down the heat until it is no longer simmering. 
3. Add the mozzarella, American cheese and garlic.; Whisk over very low heat until very smooth and no longer stringy.
4. Season to taste with salt.
5. Pour into a 6-8-inch oven proof skillet or baking dish; Let cool for about 15 minutes. 
6. Spoon the pizza sauce on the fondue; Sprinkle the Italian seasoning on the sauce. 
7. Top the surface with the pepperoni; Place on the lowest rack and broil until the pepperoni starts to char and turn into little cups, 3 to 4 minutes.
8. Let cool slightly, then serve with the Fig's Pizza Dough, breadsticks, steamed broccoli, roasted mushroom caps and / or Roasted Sausage, Potatoes, Onions & Peppers

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!

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.

Cheesy Cauliflower Muffins

Cheesy Cauliflower Muffins

adapted from Hungry Happens

To make this gluten free turn some gluten free bread into breadcrumbs or use almond flour.

Makes 3 servings                                                            4 WW pts / serving

1 1/2 cups finely chopped cauliflower (cauliflower rice)
1/2 shallot, finely chopped
1/3 small carrot, coarsely grated
1 baby bell pepper, finely chopped
1 eggs, lightly beaten
1/2 tsp Italian seasoning
1/4 tsp paprika

1/4 tsp.garlic powder
1/2 tsp Kosher salt
2 Tbsp. + 2 tsp. grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour)
1/4 cup shredded Oaxaca or mozzarella cheese
1/4 cup shredded reduced fat sharp cheddar
Jalapeno Tzatziki Dip with Feta or Tzatziki Sauce, optional

1. Preheat oven to 400℉. Lightly spray 6 wells of a muffin with cooking spray.
2. In a large bowl, combine the cauliflower, shallot, carrot, bell pepper, eggs. Italian seasoning, paprika. garlic powder, salt, Parmesan, breadcrumbs, Oaxaca and cheddar cheeses.; Mix to combine. 
3. Fill the spray muffin wells with about 1/4 cup of the mixture; Press down to compress the mixture. 
4. Add some water to the empty muffin wells to prevent scorching.
5. Bake for 25 minutes or until golden brown on top; Allow the muffins to set in the pan for 10 minutes before transferring to a wire rack.
6. Serve with Jalapeno Tzatziki Dip with Feta, if desired.

Enjoy!

Bow Tie Antipasto Bites

Bow Tie Antipasto Bites

adapted from Redhead8

A quaint appetizer which can be served at any type of event from upscale to down home.

Makes 16 servings

16 pieces bow-tie pasta, cooked al dente & dried
1 tsp. olive oil
1/4 tsp. garlic salt
1/3 tsp. dried Italian seasoning
1/3 block aged white cheddar, cut into 16 3/4 inch squares
8 black olives
2 thick cut dill pickle slices, quartered
16 peppered salami slices

1. Toss the pasta with the oil, garlic salt and Italian seasoning.
2. Assemble each bite by placing a piece of bow-tie pasta, an olive or pickle, a folded slice of salami, and a block of cheese on a food pick.

Enjoy!

Tangy Chicken Steak Sub

Tangy Chicken Steak Sub

adapted from Food Network

Growing up in Boston, sandwiches on long roll were call subs. When I moved to Western Mass, I had to adjust to referring to them as grinders. Now is  South Central PA, we are back to subs again. Other  regional terms include hoagies and heroes. What are they called in your area ?

Makes 2 servings                                                              10 WW pts / serving *

1 Tbsp. red wine vinegar
1/4 cup olive oil
1 1/2 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. shaved chicken

Cooking spray
1/2 onion, sliced
1 1/2 tsp. minced garlic

1 Tbsp. chopped scallion. green part only
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo

2 Tbsp. hot pepper spread or your favorite spicy peppers

1. In a bowl, whisk together the vinegar, oil, mustard, Italian seasoning, paprika, salt, and pepper. 
2. Add the shaved chicken and toss to coat; Marinade in the refrigerator for 30 minutes.
3. In a frying pan coated with cooking spray, cook the onions until slightly softened, about 2 minutes. 
4. Add the garlic and chicken meat; Sauté  until the chicken is cooked through, about 5 minutes. 
5. Stir in the chives. 
6. Divide the chicken into 2 piles in the pan, spread out about the length of the rolls.
7. Place the pepperoni on top of the chicken and repeat with the cheese. 
8. Turn off the heat and allow the heat from the meat to melt the provolone.
9. Meanwhile spread the mayonnaise and hot pepper spread on the rolls.
10. With a large spatula scoop up the chicken with the cheese and put it n the rolls. 
11. Cut in half prior to serving if desired.

Enjoy!

* I calculated the points minus the marinade that was not absorbed into the chicken by straining the chicken before cooking and measuring the oil that was not used. Approximately half of the oil

Marry Me Chicken Soup

Marry Me Chicken Soup

adapted from  Allrecipes

We had Marry Me Chicken and Marry Me Pasta so why not Marry Me Chicken Soup with pasta.

By baking the chicken with the seasoning rather than buying a rotisserie chicken, you get to keep the flavor on the chicken rather than losing it when you remove the skin to shred the chicken; not to mention it is cheaper.

This recipe is not designed for someone who is watching their fat and calories. To lighten it up and to reduce the number of WW points, you can substitute the fat free cream cheese for the cream cheese and half & half (6-5 WW points / serving) or fat-free evaporated milk (4-3 WW points / serving) for the heavy cream.

Serves 2-3                                                            17-11 WW points / serving

1 large boneless, skinless chicken breast

1 tsp. Homemade Rotisserie Chicken Seasoning or store bought

2 2/3 Tbsp. drained julienne-cut sun-dried tomatoes packed in oil with Italian herbs
1 tsp. oil from sun-dried tomato jar, divided
1/2 cups chopped yellow onion
1 medium garlic cloves, minced (about 1 1/3 teaspoons)
1 Tbsp. tomato paste
2 2/3 cups Homemade chicken stock or canned broth
1/3 cup heavy whipping cream
1 1/3 tsp. chopped fresh basil, plus more for garnish (optional)
2/3 tsp. kosher salt
1/2 tsp. dried Italian seasoning
1/3 tsp. garlic powder
pinch crushed red pepper, plus more for garnish
2 oz. small shell pasta, cooked
1 cup packed fresh baby spinach, chopped
2 oz. cream cheese, cubed, at room temperature
1/2 oz. Parmesan cheese, finely shredded, plus more for garnish

1. Preheat the oven to 375F
2. Season the chicken with the Homemade Rotisserie Seasoning and place in a baking dish.
3. Bake the chicken in the preheated oven until cooked to 155F, about 20 minutes; Set aside to cool.
4. Preheat the oil from the sun-dried tomatoes in a soup pot; when shimmering add the onions and garlic.
5. Cook until the onions have softened, about 3-4 minutes
6. Add tomato paste and sun-dried tomatoes; cook, until tomato paste turns a deeper red, about 2 minutes.
7. Stir in broth, cream, basil, salt, Italian seasoning, garlic powder, and crushed red pepper; Bring to a simmer over medium, stirring occasionally for about 20 minutes to blend flavors.
8. Meanwhile shred the cooled chicken.
9. Reduce heat to low; Add the spinach, 2/3 cup shredded chicken, cream cheese, and Parmesan.
10. Cook, stirring often, until cream cheese and Parmesan are melted and chicken is heated through, about 5 minutes.
11. To serve place,  divide the pasta between the soup bowls; Ladle the soup over the pasta.
12. Prior to serving, garnish with additional Parmesan, basil, and red pepper, if desired.

Enjoy!

Chicken Bolognese

Chicken Bolognese

adapted from Food Network

Using ground chicken instead pf the traditional beef make the sauce lighter and reduces the calories.

I'm usually a little behind the times when it comes to technology. It's only been the past year that I have begun listening to podcasts. I was listening to some older Sporkful™  and learned that the author, Dan Pashman, developed his own pasta shape - cascatelli ™. So we had to try it and see if it lived up to the hype of providing a good bite, stays on the fork and holds on to sauce. It did not disappoint.

Serves 2 with leftover sauce                                            9 WW points / serving

Cooking spray
1/2 lb. ground chicken

1/2 large carrot, shredded

1/4 onion, finely chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1/2 tsp. Italian seasoning

1 small bay leaf

3 Tbsp. tomato paste

1/4 cup dry white wine

1/4 cup fat free evaporated milk

1 8 oz can tomato sauceedsw32

1/4 cup water

3/4 tsp. Kosher salt

1/2 tsp Freshly ground black pepper

4 oz. Cascatelli ™ pasta or your favorite pasta, cooked according to package directions, reserving the pasta water.

Parmesan cheese and chopped fresh basil (optional)

1. Heat a 2-3 quart pot over medium heat; When hot coat with cooking spray and cook the ground chicken until browned, about 5 minutes.
2. Add the carrots and onions and cook until tender, about 7 minutes
3. Add the garlic, chili powder, Italian seasoning and bay leaf; all the seasonings to toast for about a minute.
4. Add the tomato paste and let it toast and gets dark, about 2 minutes.
5. Stir in the wine and simmer until it is absorbed
6. Stir in the evaporated milk and continue simmering until it thickens slightly, about 3 minutes.
7. Stir in the tomato sauce and water; Cover and cook until the sauce is thick, about 45 minutes.
8. While the sauce is cooking, bring a pot of heavily salted water to a boil.
9. Add the sauce to the pasta and thin with the pasta water to taste.
10. Garnish with Parmesan cheese and basil if using prior to serving.

Enjoy!

Arrabbiata Sauce

Arrabbiata Sauce

adapted from The Complete Cooking Light Cookbook

I had some older tomatoes that were past their best to be used raw. If you don't have 14 ounces of fresh tomatoes just add another can of diced tomatoes.

Serve this sauce over pasta, spaghetti squash or zoodles; or use it to make your favorite fra diavolo recipe.

Makes 6 (1/2  cup) servings                                              1 WW pp / serving

Cooking spray

1 cup chopped onions

4 garlic cloves, minced

1/2 cup dry red wine

1 tsp. sugar substitute

1 tsp. dried basil

1 tsp. crushed red pepper

2 Tbsp. tomato paste

1/2 tsp. Italian seasoning

1/4 tsp. freshly ground black pepper

4 whole tomatoes, (about 14 oz.), chopped

1 can (14.5 oz.) diced tomatoes

2 Tbsp. chopped fresh parsley

1. In a pot coated with cooking spray, sauté the onions and garlic for about 5 minutes.
2. Add the wine and all remaining ingredients except the parsley.
3. Bring to a boil; reduce to low and simmer for 45 minutes.
4. Add the parsley before serving.

Enjoy!

Patriotic Garlic Herb Dip

 Patriotic Garlic Herb Dip

adapted from WW.com

This is a zesty dip that is good with crudites, tortilla chips or crackers.

The presentation is a fun way to celebrate the Fourth of July.

Makes about 1 2/3 cups                                                1 WW Blue point / Tbsp.

3/4 cup plain fat free Greek yogurt

6 oz. Neufchatel cheese, softened

2 2 /3 Tbsp. grated Parmesan cheese

2 tsp. Italian seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly grated black pepper

3 medium garlic cloves, crushed

Jarred roasted red peppers, cut into strips

3 Blue tortilla chips

1. In small food processor, combine the yogurt, Neufchatel cheese, Parmesan, Italian seasoning, salt, pepper and garlic; process until smooth.
2. Spread the dip into a 1/8 sheet pan container.
3. Arrange the roasted red papers to be the red flag stripes and tortilla chips to be the star field.
4. Serve with crudite.

Enjoy!

Lasagna Zucchini Rolls

Lasagna Zucchini Rolls

adapted from Savory August / September 2015

Zucchini makes a nice substitute for lasagna noodles in these delicious roll ups.

Makes 2 servings                                                    3 WW Blue points / serving

1 lg. zucchini (about 12 oz.)

Cooking spray

1/3 15-oz. container of reduced fat ricotta

2 Tbsp. grated Parmesan cheese

1/3 whisked egg

1/3 tsp. dried Italian seasoning

1/3 tsp. garlic powder

1/4 cup  Classic fat free marinara sauce or your favorite fat free pasta sauce

1 Tbsp. water

1. Preheat the oven to 375F.
2. Cut off the stem of the zucchini and slice lengthwise into 1/8-1/4 inch thick. (You should have 8)
3. On a baking sheet lightly coated with cooking spray, lay the slices in a single layer and spray the tops with cooking spray.
4. Bake until soft but not brown, about 12 minutes; set aside to cool.
5. Meanwhile, combine the ricotta, parmesan, egg, Italian seasoning and garlic powder in a bowl; Mix well.
6. Combine the sauce and the water and spread in the bottom of a small baking dish.
7. Once the zucchini has cooled, divide the cheese mixture among the slices and roll up jelly-roll style. 
8. Place the zucchini rolls in the baking dish with the sauce with one of the sides up so you can see the spiral.
9. Bake for 30 minutes or until bubbly and heated through; 
10. Allow to rest for 10 minutes for the cheese to set before serving.

Enjoy!

Italian Vegetable Beef Soup

Italian Vegetable Beef Soup

adapted from Taste of Home

Even with the warmer weather I still like my soups. Very lean ground beef keeps this soup low in fat and calories.

Makes 5 servings                                            2 WW Blue point / serving

1/2 lb. 96% lean ground beef

2/3 large onion, chopped

1/4 cup chopped, peeled carrots

1/2 cups chopped cabbage

1 cup corn kernels, fresh or frozen thawed

1/2 cup frozen peas, thawed

1 cup strained or crushed tomatoes

1 bay leaf

1 tsp. Italian seasoning

2 2/3 cups homemade beef stock or canned broth

1/3 cup tubettini pasta or other small pasta

Seasoned salt and Freshly ground black pepper

1. In a soup pot cook the beef, onions and carrots until the beef is no longer pink, breaking it up in the process.
2. Add the cabbage, corn, peas, tomatoes, bay leaf, Italian seasoning and broth. Bring to a boil
3. Reduce heat and simmer uncovered 10-15 minutes or until the cabbage is tender crisp.
4. Add the pasta to the pot and cook according to package directions.
5. Remove bay leaf.
6. Season to taste with seasoned salt and pepper before serving.

Enjoy!

Classic Fat Free Marinara

Classic Fat Free Marinara

adapted from Food Network

Marinara sauce is just as tasty even without added oil and butter. Use cooking spray to sauté the garlic and you will never know the difference.

Use this in your favorite pasta or pizza recipe.

Makes about 2 cups                                                 0 WW Blue points / serving

Cooking spray

3 cloves garlic, minced

1 35.2 oz. carton strained tomatoes, or crushed tomatoes

1 tsp. Italian seasoning

1 small basil sprig

2 Calabrian chiles (optional)

Kosher salt and Freshly ground black pepper

1. In a pot coated with cooking spray, sauté the garlic until fragrant.
2. Add the tomatoes, Italian seasoning, basil and chiles (if using), bring to a boil.
3. Cover and simmer over low heat for 1 hour. Stirring occasionally.
4. Season to taste with salt and pepper.

Enjoy!

Escarole Soup with Chicken Meatballs

Escarole Soup with Chicken Meatballs

adapted from Gourmet December 1995

Escarole is leafier than kale, and is usually sold in bunches that look a lot like a head of lettuce, with short, wide, wavy-edged leaves. The color and texture of the leaves varies—those on the outside are darker-green and a bit tougher, while the interior leaves are pale-yellow and more tender.

If you don't have escarole, you can substitute kale, spinach or mustard greens.

Makes 4 servings                                                     1 WW Blue points / serving

1 small onion, finely chopped

1 tsp. chopped fresh rosemary

Cooking spray

1/2 lb. escarole (about 1/2 head), chopped

5 cups homemade chicken stock or canned

2 Tbsp. soup shell pasta, or other small pasta

1/4 lb. ground chicken breast

2 2/3 Tbsp. panko bread crumbs

1 large egg yolk

1 scallion, minced

1/2 tsp. Italian seasoning

1/4 tsp. garlic powder

1 garlic clove, minced

1/8 tsp. Kosher salt

1. In a large saucepan coated with cooking spray, cook the onion and rosemary until softened.
2. Add escarole and sauté 1 minute.
3. Add the broth and pasta and cook partially covered. stirring occasionally, about 10 minutes.
4. Meanwhile combine the chicken, bread crumbs yolk, scallion, Italian seasoning and garlic powder.
5. Form into 12 small meatballs.
6. Cook the meatballs in a skillet coated with cooking spray until browned on all sides. - They will not be fully cooked.
7. Add the meatballs to the soup and simmer, partially covered for about 5 minutes.
8. Chop the garlic and salt together to make a paste.
9. Stir the garlic paste into the soup before serving.

Enjoy!

Baked Dijon Chicken

Baked Dijon Chicken

adapted from Grey Poupon

Brush this mixture on boneless skinless chicken breasts for a tasty zing.

served with Garlicky Mashed Cauliflower

Makes 2 servings                                                    0 WW Blue points / serving

1 Tbsp. Dijon mustard

1 1/2 Tbsp. water

1 tsp. garlic powder

1/2 tsp. Italian seasoning

1. Preheat the oven to 400F.
2. Whisk together the mustard, water, garlic powder and Italian seasoning. Set aside.
3. Toss the chicken with the mustard mixture.
4. Move the chicken to a rack on a baking sheet. If there any any mustard mixture in the container brush it on the chicken.
5. Bake in the preheat oven for 30 minutes or until cooked through.

Enjoy!

Our Favorite Blackening Seasoning

Our Favorite Blackening Seasoning

 adapted from Guy Fieri Family Food (2016)

We have tried a variety of different blackened seasoning blend recipes and they have all seemed to hot or too mild. This one is just right.

Makes about 1/4 cup                                        0 WW Blue points 

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

1. Combine all ingredients in a small bowl and mix well.

Cajun Chicken & Andouille Sausage

Cajun Chicken & Andouille Sausage

adapted from Guy Fieri Family Food (2016)

The mixture will also make a wonderful sandwich filling by slicing a V shaped channel in a torpedo / sub roll and remove the excess bread. Sprinkle the cheese in the roll and place in a 350F oven until the cheese is melted and the bread is slightly crusty. Divide the slaw among the rolls, top with the chicken / sausage mixture and top with remoulade and scallions.

Serves 4                                                               3 WW Blue points / serving

Slaw                                                                    

1 cup finely sliced cabbage                               

1/2 cup julienned carrot                                      

1 1/2 Tbsp. red wine vinegar                              

1 tsp. sugar substitute

Blackened Seasoning

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

Chicken & Sausage

1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes

cooking spray

4 chicken andouille sausages, sliced

1 bell pepper, sliced

1 medium onion, sliced

Kosher salt & freshly ground black pepper to taste

1 /2 cup reduced fat cheddar cheese

3 tsp. chopped scallion greens

4 Tbsp. Creole Remoulade Sauce

1. Combine all of the slaw ingredients in a small bowl and toss to blend. Set in the refrigerator for at least 15 minutes.
2. Mix the Blackening Seasoning ingredients in a small bowl and mix well.
3. Liberally seasoning the chicken with the blackening seasoning.
4. Preheat the broiler.
5. In a large sauté pan, add the sausage and cook until well browned, 4-5 minutes. Transfer the sausage to a plate and set aside.
6. Add a little more cooking spray and the seasoned chicken to the pan. Cook until well blackened all over about 6 minutes. Transfer the chicken to the plate with the sausage.
7. Add more cooking spray to the pan along with the garlic, peppers and onions and cook until well charred around the edges, about 6 minutes.
8. Reduce the heat to medium and return the chicken and sausage to the pan. Toss and heat through. 
9. Sprinkle the cheese on top of the chicken mixture and place into the broiler until the cheese melts.
10. Divide the chicken among 4 plates, top with the slaw, drizzle with remoulade and scallions.

Enjoy!

Tuscan Turkey Meatballs

Tuscan Turkey Meatballs

adapted from The Spice & Tea Exchange

When we were in Savannah, GA, I visited The Spice & Tea Exchange and got to buy some of their wonderful spice blends. If you don't have the advantage of having the specific spice blends substitute what you have in your cabinet.

Makes 12 meatballs                                0 WW Blue points / meatball

1 lb. ground turkey breast

1/2 cup shredded zucchini

1/4 cup shredded carrot

2 Tbsp. Tuscany Spice Blend or Italian seasoning

1 Tbsp. turmeric

1 tsp. dried basil

3 cloves garlic, minced

1. Preheat the oven to 375F.
2. Place the zucchini and carrot in a clean kitchen towel and wring out excess water.
3. Mix the ground turkey breast, zucchini, carrot, seasoning blend, turmeric, basil and garlic in a large bowl.
4. Form the mixture into 12 2-inch meatballs.
5. Put the meatballs in the wells of a standard muffin pan, coated with cooking spray.
6. Bake for 25-30 minutes or until cooked through.
7. Serve with your favorite meatball sauce or try my Spicy Sweet Dipping Sauce.

Enjoy!