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!

Rainbow Chard with Almonds and Shallots

Rainbow Chard with Almonds and Shallots

adapted from Cooking Light Annual Recipes 2025©

Rainbow chard, a variety of Swiss chard, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants that offer numerous health benefits. It's particularly rich in vitamins K, A, and C, which support bone health, vision, and immunity, respectively. It offers a varied flavor profile due to its mix of colors. It combines the earthy sweetness of red chard, the nutty flavor of golden chard, and the mineral notes of white chard.

Can't find Rainbow charg, substitute Swiss chard, mature spinach or kale.

Makes 2 servings                                                                  0 WW pts / serving

Cooking spray

2 Tbsp. sliced shallots, about 1/2 large
3 cups (about 3 oz.) pounds Rainbow chard leaves only, chopped, stems reserved for Pickled Chard Stems
1 Tbsp. water
Kosher salt and freshly ground black pepper

1/2 tsp. sherry or apple cider vinegar
1 tsp. sliced almonds, toasted and chopped

1. In a skillet coated with cooking spray, cook the shallots until starting to soften, about 1-2 minutes.
2. Add the chard leaves, water and a little salt, stirring until they wilt.
3. Add the vinegar; Adjust seasoning to taste with salt and pepper.
4. Top with almonds prior to serving.

Enjoy!

Rice Seasoning Mix

Rice Seasoning Mix

adapted from Allrecipes

This seasoning mix is made with dried hers and spices that most people routinely have on hand. If you don't have the almonds, you can substitute with any other nut you have on hand or just leave them out completely. Just add it to your 1 cup of uncooked rice at the beginning of the cooking process. Fluff when cooked to redistribute the seasoning.

The original recipe, which is no longer on the Allrecipe.com site, was for 40 servings (10 batches) but never gave the amount of seasoning mix for each batch. If you make the big batch I estimate needing about 3 tablespoons per cup of rice. I you want the full recipe just message me and I can send it along.

served with Ranch Chicken Skewers

Makes 4 serving                                                                 7 WW pts. / serving

1 1/2 Tbsp. sliced almonds, coarsely chopped
2 1/2 tsp. chicken bouillon granules
2 1/2 tsp. dried parsley flakes
2 1/2 tsp. dried basil
rounded 1/4 tsp. dill weed
rounded 1/4 tsp. dried onion powder
rounded 1/4 tsp. seasoned salt
rounded 1/4 tsp.  garlic powder
rounded 1/4 tsp.  lemon-pepper seasoning
1 cup uncooked long grain rice
2 cups water

1. Combine all the almonds, chicken bouillon granules with all of herbs and spices; Set aside.
2. Rinse the rice until the water runs clear.
3. Place the water, rice and seasoning mix in a small put; Bring to a boil.
4. Cover with a lid; Reduce heat to a simmer; Cook about 15 minutes.
5. Remove from the heat. Remove the lid; Cover with a kitchen towel and let steam 5 minutes.
6. Fluff with a fork prior to serving to evenly distribute the seasoning mix.

Enjoy!

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

Bittersweet Maple Bark with Quinoa, Cashews, Almonds and Cherries

adapted from Bobby Flat Fit

Bittersweet chocolate is known to have health benefits when consumed in moderation. For this recipe use chocolate with at least 71% cacao. I used 85% available at Lidl for $2.49 / 4 oz. bar.

The uncooked quinoa gives you a crunch... think of a Nestle crunch bar.

Don't have a double boiler, heat water in a pot, place a bowl over the pot but not touching the water.

Makes about 12 servings

3 Tbsp. pure maple syrup
1 Tbsp. coconut oil, melted
1/2 tsp. pure vanilla extract
1 tsp. orange zest
1/8 tsp. Kosher salt
1/3 cup quinoa (uncooked)
3/4 cup slivered almonds
3/4 cup cashews, chopped
1 tsp. instant espresso powder
1/2 cup unsweetened dried cherries, chopped

1. Preheat the oven to 325F.
2. Line a baking sheet with silicone baking sheet or parchment paper.
3. In a bowl, whisk together the maple syrup, oil, vanilla, orange zest and salt.
4. Fold in the quinoa and nuts.
5. Spread out on the baking sheet in roughly a 9 inch square.
6. Bake until the nuts are a light golden brown and the mixture is crisp, about 25 minutes.
7. Set aside to cool.
8. In a double boiler, melt the chocolate; Add the espresso powder.
9. Spread the chocolate over the quinoa crunch; Sprinkle the cherries over the top.
10. Break into pieces to serve.

Enjoy!

Ziti with Pesto Pantesco

Ziti with Pesto Pantesco

adapted from America's Test Kitchen

Pantesco is am island off the coast of Sicily. Pesto Pantesco is their regional version of the country's smashed sauce.

There is a significant difference between capers packed in salt vs. brine. Capers packed in salt have a floral, fruity, flavor with a subtle meaty or umami edge, and less of a one-note vinegary flavor of brined capers. You can get capers pack in salt at Amazon or at an Italian markets.

Do not use Roma tomatoes in this dish as they are not juicy enough for the pesto.

Makes 2 servings + 3/4 cup additional pesto for later use         

10 WW pts / serving    additional pesto is 1 WW pt / Tbsp

1/3 cup slivered almonds, toasted
10 oz tomatoes, cored and quartered

1/4 cup + 2 Tbsp. fresh basil leaves
1/4 cup fresh parsley leaves
1 1/2 Tbsp. salted capers, rinsed well
1/2 garlic clove, peeled
1/4 tsp. Kosher salt
1/8 tsp. Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes
1/4 cup olive oil
1/4 pound ziti

Kosher salt and Freshly ground black pepper

1. Pulse the almonds in a mini food processor until most pieces are no bigger than ¼ inch, 8 to 10 pulses. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes and pulse until cohesive mixture forms, 8 to 10 pulses; Scrape down sides of bowl. 
2. Slowly add oil in steady steam until emulsified, 15 to 20 seconds: Set aside.
3. Cook the ziti in salted boiling water until al dente, about 13-15 minutes. 
4. Drain the pasta reserving 1/4 cup cooking water.
5. Place 1/4 of the pesto into a serving bowl; Add the pasta to the bowl.
6. Top with another 1/4 of the pesto and toss until well combined, 
7. Adjust consistency with reserved cooking water as needed, 1 tablespoon at a time. 
8. Season with salt and pepper to taste
9. Serve immediately.

Enjoy!

Romesco Sauce

Romesco Sauce

adapted from Food Network

Romesco sauce is a Spanish sauce made from roasted red peppers, tomato, nuts, garlic and oil which can be served with any type of roasted meat, chicken or seafood.

You can roast your own red peppers under the broiler or directly over an open flame until they char. Wrap them in foil to steam for about 20 minutes before removing the skins. It is an easy process and much cheaper than buying canned ones

If you so not have sherry vinegar, you can substitute with red wine vinegar, white wine vinegar, or apple cider vinegar.

served with backed chicken breast

Makes about 1 1/2 cups                                                    3 WW points / 1/2 cup

1/4 cup breadcrumbs
3/4 tsp. Penzeys Sunny Paris Seasoning or your favorite seasoning blend
2 Tbsp. toasted almonds
1/2 garlic clove
6 oz. roasted red peppers, either freshly roasted or jarred
1/2 plum tomato, seeded & chopped
1 Tbsp. olive oil
1 Tbsp. sherry vinegar
1/4 tsp. cayenne pepper
Kosher salt and freshly ground black pepper to taste

Combine the breadcrumbs and seasoning blend in a small bow; Mix to combine .

Place the almonds and half of the breadcrumbs in a small food processor; Process until nuts are nearly ground.

Add the garlic, red pepper, tomato, oil, vinegar and cayenne to the processor.

Pulse; scraping down the sides of the bowl until the  texture is smooth, about 20-30 seconds.

Use the remaining breadcrumbs to achieve the consistency of mayonnaise.

Season to taste with salt and pepper before serving.

Enjoy!

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Green Beans with Slivered Almonds & Shallots

Green Beans with Slivered Almonds & Shallots

adapted from Rachael Ray in Season

Toasted slivered almonds and sautéed shallots make your green beans fancy.

Makes 3 servings                                                     0 WW Blue points / serving

1/2 lb. green beans (long thin haricots verts, if available)

Cooking spray

1 Tbsp. slivered almonds

1/2 shallot minced

1. Bring a pot of salted water to a boil.
2. Add the beans and blanch for 3 minutes, may take a little longer if using regular green beans; Drain.
3. In a small sauté pan coated with cooking spray, toast the almonds.
4. Add the shallots and beans and cook until the shallots have softened and the beans are warmed.

Enjoy!

Cinnamon Cranberry Snack Mix

We have been into the snack mixes lately. I still prefer the savory ones but this one is pretty good too.

Cinnamon Cranberry Snack Mix
adapted from http://www.bettycrocker.com
1/4 cup sugar
1 teaspoon ground cinnamon
1/4 cup butter, melted
3 cups rice cereal squares
1 cup mini pretzels
1/2 cup roasted almonds
1/2 cup dried cranberries

Preheat the oven to 325F.

Mix sugar and cinnamon in a small bowl.

In large bowl, combine the cereal, pretzels and nuts. Pour the melted butter on top and sprinkle with the cinnamon sugar. Stir well to coat.

Spread evenly on a rimmed baking sheet and bake in the preheated oven until beginning to toast, about 15 minutes. Stir once or twice during the cooking process. Remove from the oven and stir in the dried cranberries. Allow to cool then store in airtight container.

Chili Garlic Snack Mix

Do you remember when you could not buy Chex Mix in the grocery store? It is so much cheaper to make it yourself especially when you use store brands for the ingredients. This one is a little more expensive due to the smoked almonds but any nut will do.

Chili Garlic Snack Mix
adapted from Food Network Kitchen June 2015

3 cups rice cereal squares
2 1/2 cups mini cheese crackers 
1 1/2 cup mini pretzels
1 cup smoked almonds
6 tablespoons butter
1 tablespoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
Kosher salt

Preheat the oven to 325 degrees F and line a baking sheet foil.

In a large bowl combine the cereal, crackers, pretzels and almonds; toss to combine. 
Melt the butter in a microwave. Stir in the chili powder, paprika and garlic powder. Drizzle over the popcorn mixture and toss to coat; season to taste with salt.

Spread the snack mix on the prepared baking sheet. Bake, stirring a couple times, until lightly toasted, about 10 minutes. Let cool completely. Store in an airtight container.