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!

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!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

Enjoy!

Parmesan Crusted Broccoli Stalks

Parmesan Crusted Broccoli Stalks

adapted from The Kitchen - Food Network

Last time we were in Philadelphia visiting our son at college, we found the Kensington Food Company booth at Reading Terminal Market. They have a variety of flavored oils and vinegars. We absolutely love the spicy parmesan infused evoo as well as the mushroom sage oil.

Makes 1 serving

1 broccoli stems
1 tsp. Spicy Parmesan Infused EVOO or olive oil
1 Tbsp. plus 1 tsp. grated Parmesan cheese
Nonstick cooking spray
Kosher salt

1. Preheat the oven to 400F.
2. Peel the hard, woody exteriors of the broccoli stem. 
3. Cut the stem in half lengthwise, and then again into quarters.
4. Toss the broccoli stem fries with the olive oil in a bowl, then coat in Parmesan. 
5. Line a baking sheet with parchment paper and spray lightly with cooking spray. 
6. Place the fries on the parchment. 
7. Bake until golden brown, 15 to 20 minutes. 
8. Sprinkle with flakey salt and serve immediately.

Enjoy!

Mini Italian Frittatas

Mini Italian Frittatas

adapted from Make It Ahead by Ina Garten

These mini frittatas are bursting with flavors. They can be made ahead for a quick and easy meal.

Play with this recipe using different vegetables, herbs and cheeses.

Makes 6 servings                                                                  2 WW pp / serving

Cooking spray
3/4 cup chopped leeks, white and light green parts
4 oz. sliced prosciutto, coarsely chopped
4 oz. chopped kale
1 Tbsp. julienned fresh basil leaves
1 tsp. lemon juice
6 Tbsp. shredded Parmesan cheese
4 large eggs
3/4 cup skim milk

1. Preheat the oven to 375 degrees. 
2. Coat 6 cups of a 12-cup muffin tin with cooking spray.
3. In a sauté pan coated with cooking spray, cook the leeks until tender, about 3 minutes, making sure it is evenly distributed.
4. Add the kale and sauté for 2 to 3 minutes, tossing it with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. 
5. Remove from the heat, stir in the basil and lemon juice and set aside for 5 minutes. 
6. Divide the mixture  among the 6 muffin cups, leaving any liquid behind. 
7. Sprinkle the Parmesan evenly on top.
8. In a 2-cup liquid measuring cup, beat the eggs, and milk. 
9. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. 
10. Add some water to each cup that is not being used to prevent scorching.
11. Bake for 25 minutes, or until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. 
12. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Enjoy!

Baked Whiting with Parmesan

Baked Whiting with Parmesan

adapted from Food & Wine September 2007

Many people would say that you should not pair seafood and cheese. Others would disagree. I disagree.

Whiting is a mild fish which gets a nuttiness from the cheese.

Makes 2 servings                                                            1 WW pp / serving

2 6 oz. whiting fillets
Cooking spray

Kosher salt and freshly ground pepper
1 1/2 tsp. fresh parsley, chopped
1/2 tsp. fresh thyme, chopped
2 1/2 Tbsp. parmesan cheese

2 tsp. caviar (optional)

1. Preheat the oven to 350°. 
2. Place the fillets on a baking sheet coated with cooking spray.
3. Season the fish with pepper and scatter the parsley and thyme on top. 
4. Bake for about 10 minutes, or until the fish is just cooked through.
5. Preheat the broiler. 
6. Sprinkle the fish fillets with the parmesan. 
7. Broil for about 2 minutes, or until the cheese is golden brown. 
8. Let the fish fillets stand for 5 minutes.
9. Transfer to plates and top with caviar if using before serving.

Enjoy!

Chicken & Peach Tortilla Pizza

Chicken & Peach Tortilla Pizza

adapted from WW.com

The creaminess of the ricotta pairs perfectly with the sweetness  of the peaches. If you do not have a pizza stone cook it directly on the rack in the oven to get the tortilla crispy.

Makes 1 serving                                                       3 WW Blue points / serving

2 Tbsp. part-skim ricotta cheese

1 1/2 tsp. chopped fresh basil

1 1/2 tsp. chopped fresh parsley

2 Tbsp. G. Hughes Carolina Style Barbecue Sauce Sweet Heat or your favorite

2 3/4 Tbsp. reduced fat mozzarella cheese

1 Tbsp. chopped onion

1 1/2 oz. leftover or rotisserie chicken

1/3 peach, sliced

1 tsp. Parmesan cheese

1 Tumaro's tortilla wrap

1. Preheat the oven and pizza stone to 425F.
2. Meanwhile, spread the wrap with the BBQ sauce leaving about 1/2 inch border.
3. Sprinkle evenly with mozzarella.
4. Place small mounds of ricotta around the pizza.
5. Top with the chicken, basil and parsley.
6. Arrange the peaches decoratively on the top.
7. Sprinkle with Parmesan cheese.
8. Bake in preheated oven for about 8 minutes or until the tortilla is crisp and the cheese is melted.

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!