Garlic-Parmesan Hasselback Zucchini

Garlic Parmesan Hasselback Zucchini

adapted from EatingWell

Hasselback zucchini with parmesan, garlic, and oregano is an elegant, low-carb side dish that transforms simple summer squash into a flavorful "accordion-style" side dish.

If you are grilling you can place the zucchini on a double layer of of foil and grill until browned about 16-18 minutes.

Makes 2 servings

1 1/2 tsp. olive oil
1/4 tsp. dried oregano
1/8 tsp. garlic powder
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1 zucchini (about 1/2 lb)
1/4 cup shaved Parmesan cheese, large pieces broken in half
Cooking spray

1. Preheat the oven to 425F
2. Combine oil, oregano, garlic powder, salt and pepper in a small bowl.
3. Place the zucchini on a cutting board and align a chopstick on either side (to prevent cutting completely through the squash); Make crosswise cuts every 1/2 - 1/4 inch along each zucchini, slicing almost to the bottom but not all the way through. 
4. Gently fan the zucchini to open the cuts wider and place a small piece of parmesan into each cut. 
5. Brush the oil mixture over the top.
6. Place on a backing sheet coated with cooking spray; Bake until browned and tender about 18 minutes.
7. Divide zucchini in half and serve.

Enjoy!

Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

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!

Barefoot Contessa's Parmesan Croutons

Barefoot Contessa's Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

My family thinks of croutons as a topping for salads but these add a nice texture to soups and stews as well.

Makes 4 servings                                                            6 WW pts / serving

4 slices Italian bread
3 Tbsp, olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400F.
2. Place slices in a single layer on a baking sheet.
3. Brush each with olive oil and sprinkle liberally with salt and pepper; Sprinkle with the shredded Parmesan. 
4. Bake the toasts for about 10-15 minutes, until they are browned and crisp.
5. Serve with your favorite soup.

Enjoy!

Parmesan Smashed Potatoes

Parmesan Smashed Potatoes

adapted from The Barefoot Contessa Cookbook© by Ina Garten

By not peeling the potatoes and using a stand mixer, these are some of the easiest potatoes to make. If the mixture still seems thick add additional half andhalf and butter as needed.

The point value can be reduced by using skim milk and Parkay Vegetable Oil Spray™ but sometimes you just have to splurge.

Makes 3 servings                                                                8 WW pts / serving

3/4 lbs. red potatoes, unpeeled
1/2 cup half and half
2 Tbsp. butter
2 Tbsp. + 2 tsp. reduced fat sour cream
2 Tbsp. + 2 tsp. freshly grated Parmesan cheese
1 tsp. Kosher salt, plus more for the boiling water

1/4 tsp. freshly ground black pepper

1. Place the potatoes in a pot and cover by an inch of water; add a large pinch of salt and bring to a boil.
2. Once boiling, lower the heat and simmer, covered, for about 25 minutes or until tender; Drain.
3. Meanwhile, in a small saucepan, heat the half-and-half and butter.
4. Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed to break them up. 
5. Slowly add the half and half mixture to the potatoes, mixing on the lowest speed; Fold in the last quarter of the mixture by hand. 
6. Mix in the sour cream, Parmesan cheese, salt and pepper.
7. Adjust the seasoning to taste and serve immediately. 

Enjoy!

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!

Five Herb Frittata with Prosciutto and Parmesan

Five Herb Frittata with Prosciutto and Parmesan

adapted from Food & Wine

Whether you prefer your eggs creamy (like me) or drier (overcooked - like my husband), this stove top frittata is herby and delicious.

Makes 2 servings                                                                 2 WW pts  / serving

4 large eggs
2 tsp. water
1 Tbsp. mint, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. scallions greens or chives, finely chopped
1/2 tsp. oregano, finely chopped
1 tsp. thyme, finely chopped
Cooking spray
½ ounce prosciutto (2 slices torn)
Parmesan cheese shavings, for serving

1. In a bowl, beat the eggs with the water. 
2. Beat in the mint, parsley, chives, oregano and thyme.
3. In a skillet  coated with cooking spray, cook the egg mixture over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. 
4. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. 
5. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. 
6. Scatter the prosciutto over the frittata and slide it onto a plate. 
7. Garnish with shaved Parmesan and serve immediately.

Enjoy!

One Pan Pasta with Basil & Tomatoes

One Pan Pasta with Basil & Tomatoes

adapted from Martha Stewart

A quick and easy one pot meal that comes together quickly and makes its own sauce.

Makes 2 servings                                                         11 WW pts / serving         

6 oz. linguine

6 oz. grape tomatoes, halved or quartered if large
1/2 onion, thinly sliced (about 1 cups)

2 cloves garlic, thinly sliced
1/4 tsp. red-pepper flakes or to taste
1 sprig basil, plus torn leaves for garnish
1 Tbsp. olive oil
1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper
2 1/2 cups water
2 Tbsp. freshly grated Parmesan cheese, for serving

2 tsp. garlic oil or olive oil for serving, optional

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a straight-sided skillet. 
2. Bring to a boil over high heat.
3. Cook stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
4. Season to taste with salt and pepper; Garnish with basil. 
5. Serve with oil and Parmesan.

Enjoy!

Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

Artichoke Aioli

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.

Enjoy!

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

adapted from Food Network™

For the longest time I thought pesto was only made with basil and pine nuts. I first started just experimenting with different nuts with the basil. Now I love experimenting with the herbs, nuts and even the hard cheese that is used.

When you make the pest if it seems to thick just add a little water.

Makes 2 servings                                                     2 WW pts. / serving

1/2 lb. small red potatoes, cut into 6 pieces each
Kosher salt
6 oz. snap peas, strings removed
1/2 cup assorted cherry tomatoes, halved
2 1/2 oz. baby arugula (about 3 cups)
1 1/2 Tbsp. olive oil, divided

1 Tbsp. water
1 Tbsp. sliced almonds
1 Tbsp. grated Parmesan cheese
1 clove garlic, chopped, divided
1/2 tsp. grated lemon zest 

Juice of 1/2 lemon, divided
Freshly ground pepper
Pinch of red pepper flakes
1/2 lb. large shrimp, peeled, deveined, cut in half and patted dry

1. Put the potatoes in a saucepan with enough cold, salted water to cover.
2. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, about 10- 12 minutes.
3. Meanwhile prepare 2 ice baths.
4. Remove the potatoes with a slotted spoon to an ice bath, leaving the water in the pot.
5. Return the pot of water to a boil, add the snap peas and blanch until crisp-tender, about 1 minute. 
6. Drain and transfer to the ice bath.
7. When cooled, transfer the potatoes and snap peas to a kitchen towel and dry.
8. Transfer to a medium bowl and add the tomatoes.  
9. Heat 1/2 Tbsp. olive oil in a  skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. 
10. Add the shrimp; Saute, until just turning pink, about 2-3 minutes; Add the lemon juice and cook for an addition minute until the shrimp are cook through, about 1 more minute; Remove from the heat.
11. Combine 1 cup arugula, 1 Tbsp.olive oil, water, almonds, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor; Process until smooth.
12. Toss the vegetables with the pesto.
13. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
14. Garnish with lemon zest before serving.

Enjoy!

Garlic Parmesan Carrots

Garlic and Parmesan Carrots

adapted from Becky's Best Bites

This is a quick and easy side dish. To make it even quicker use Green Giant Veggie Spirals™  Carrots cooked according to package directions. Continue with the directions below starting at step 2.

Makes 4 servings                                                                3 WW pts. / serving

6 oz. carrots, cut into 2 inch x 1/4inch batons
1 Tbsp. olive oil
2 Tbsp. fresh minced garlic
1 1/2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. grated Parmesan cheese
1/8 tsp. ground Aleppo, black, or crushed red pepper 

1. Bring a medium pot of water to a boil; Cook the carrots until tender crisp, about 2-3 minutes.
2. Preheat a skillet over medium heat.
3. Add olive oil, garlic, and parsley to the pan, cook until garlic is translucent, 2-3 minutes. Turn off heat.
4. Add warm carrot spirals, cheese, pepper , tossing gently to combine.

Enjoy!

Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Grilled Turkey Caesar Burger

Grilled Turkey Caesar Burger

adapted from America's Test Kitchen™

I prefer to use 85% lean turkey because it does not dry out as much as the 93% when grilled.

Makes 2 servings with extra dressing                      

10 WW pts / burger + 1 WW point / Tbsp of dressing

12 oz, ground turkey
1/4 cup reduced fat mayonnaise
2 Tbsp. grated Parmesan cheese, + 1 1/2 Tbsp. shaved
2 tsp. lemon juice
1 anchovy fillet, rinsed and minced
1 garlic clove, minced
1/8 tsp.Worcestershire sauce
1 tsp. olive oil, divided
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
4 leaves romaine lettuce, cut into 1½‑inch pieces

1. Divide turkey into 2 lightly packed balls, then gently flatten into ¾‑inch-thick patties. 
2. Using your fingertips, press center of each patty down until about ½ inch thick, creating a slight divot. Freeze patties for 30 minutes. 
3. Meanwhile, whisk together the mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire in bowl; set aside.
4. Preheat the grill to high.
5. Brush each side of patties with 1/2 oil and season with salt and pepper. 
6. Turn all but primary burner off.
7. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, about 5 minutes. 
8. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 minutes. Transfer burgers to platter and let rest while preparing toppings.
9. Toss romaine with 1tablespoons dressing and shredded Parmesan in bowl to combined. 
10. Season to taste with salt and pepper to taste. 
11. Serve burgers open faced topped with romaine mixture, passing remaining dressing separately.

Enjoy!

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!

Creamy Polenta with Roasted Vegetables and Turkey Sausage

Creamy Polenta with Roasted Vegetables and Turkey Sausage

adapted from Williams Sonoma

Creamy polenta is like  warm hug, smooth and creamy. If you don't have fontina use any melty cheese.

Aleppo pepper is one of my new favorite spices. It is peppery but fruity too.

Makes 3 servings                                                        9 WW points / serving

1/2 cup polenta

2 1/2 cups water
1/4 tsp. Kosher salt
6 oz. butternut squash, peeled, seeded and cubed
4 oz. brussels sprouts, halved
1 1/2 tsp.. olive oil
1 1/2 tsp. balsamic vinegar
1/2 Tbsp. butter
1 1/2 oz. shredded fontina cheese
1 Tbsp. grated Parmesan cheese
Kosher salt and Aleppo pepper or freshly ground black pepper
Chopped fresh flat-leaf parsley for garnish

1. Preheat an oven to 450°F.
2. In a medium saucepot, bring the water and salt to a boil.
3. Stir in the polenta and bring to a boil.
4. Reduce the heat to low and cook, stirring often, until the polenta is soft and smooth, about 40 minutes.
5. Line a baking sheet with foil or parchment.
6. In a bowl, toss the squash and brussels sprouts with the olive oil and vinegar, season well with salt and pepper
7. Spread the vegetables into a single on the lined baking sheet,; Add the sausages to the pan.
8. Roast in the preheated oven until the vegetables are tender and the sausages are cooked through, stirring once, about 20 to 25 minutes. Remove from the oven and set aside while you finish the polenta.
9. When the polenta is soft and creamy, stir in the butter and cheeses until melted; Season to taste with salt and pepper.
10. Spoon the polenta onto plates; Top with the roasted vegetables and sausage.
11. Garnish with parsley before serving.

Enjoy!

Baked Chicken Breasts with Parmesan-Garlic Crust

Baked Chicken Breasts with Parmesan-Garlic Crust

adapted from American's Test Kitchen

Lots of  basil, garlic, and Parmesan livens brightens up baked chicken breasts that are usually bland. 

I made the breadcrumbs from a day old baguette but any heaty white bread will work.

Makes 2 servings                                                                4 WW pts / serving

1/2 cup fresh breadcrumbs

1/4 cup grated Parmesan cheese
1 1/2  cloves garlic cloves, minced
1 Tbsp. olive oil
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
2 boneless, skinless chicken breasts (6 to 7 ounces each)
2 Tbsp. minced fresh basil
2 Tbsp. reduced fat mayonnaise

1. Preheat the oven to 425 degrees. 
2. Combine breadcrumbs, Parmesan, garlic, oil, salt, and pepper to taste in a small bowl.
3. Place a rack on a baking sheet and coat with cooking spray.
4. Pat chicken dry with paper towels and place on a the rack.
5. Combine basil and mayonnaise in small bowl; Spread it evenly over chicken. 
6. Sprinkle breadcrumb mixture over the mayonnaise; Press lightly to adhere.
7. Bake in the preheated oven until crumbs are golden brown and instant-read thermometer inserted in thickest part of chicken registers 160 degrees, about 18 minutes.
8. Let rest for 5 minutes before serving.

Enjoy!

Creamy Parmesan Polenta

Creamy Parmesan Polenta

adapted from Bon Appetit October 1994

Polenta is nothing more than coarsely ground cornmeal. It differs from grits in the type of corn that is used and the grind. Click this link to learn more.

Makes 3 servings                                                              5 WW points / serving

3/4 cup water
1/2 cup polenta (yellow cornmeal)
1 1/4 cup Homemade chicken stock or canned broth
1/2 cup grated Parmesan cheese
2 Tbsp. fat free milk
1 Tbsp. Parkay cooking oil spray
Kosher salt and freshly ground black pepper

1. Combine water and cornmeal in small bowl.
2. Bring broth to boil in saucepan.
3. Slowly add cornmeal mixture, stirring until well blended.
4. Reduce heat to low and simmer until polenta is very thick, stirring occasionally, about 15 minutes.
5. Mix in 1/4 cup cheese, milk and Parkay; Season to taste with salt and pepper.
6. Sprinkle with remaining cheese prior to serving.

Enjoy!