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!

Tomatoes and Feta with Chickpeas Over Pearled Couscous

Tomatoes and Feta with Chickpeas Over Pearled Couscous

adapted from Bon Appetit

I was listening to Bon Appetit's© podcast Dinner SOS while I was delivering Meal on Wheels today. They were discussing this recipe and it sounded intriguing to me so I had to try it, of course with some tweaks to reduce the amount of leftovers I could have and to use things that I had in the house. You can reduce the number of points by using cooking spray instead of the olive and using less feta. You could also eliminate the couscous and serve it with a low carb tortilla for scooping.

I used a combination of Roma tomatoes and grape tomatoes because that is what I had in the house. The arugula provides a freshness while the vinegar adds a little tang.

Makes 2 servings                                                              7 WW pts / serving                                                          
1/2 lb. tomatoes, cored, cut into 1½"-thick wedges if large
1 1/2 tsp olive oil, divided
1/2 tsp. Kosher salt, divided
Freshly ground pepper
1/2 15.5-oz. cans chickpeas, rinsed, patted dry
1/4 tsp. ground cumin
1/8 tsp. smoked paprika
3 oz. reduced fat feta, cut into ½"-thick slabs
1 small handful arugula
3 pitted green olives, chopped
Sherry vinegar or red wine vinegar (for drizzling)
1/4 cup pearled couscous

1. Preheat the oven to 425°. 
2. Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tsp. olive oil and season with 1/4 tsp. salt and freshly ground pepper; toss to coat. 
3. Roast in the preheated oven until collapsed and slightly jammy, about 25 minutes. Remove from oven and heat broiler
4. While the tomatoes are cooking, bring a pot of salted water to a boil.
5. In a small bowl, combine the chickpeas, cumin, smoked paprika, and 1/4 tsp. salt; Drizzle lightly with oil and toss to coat.
6. Cook the couscous until al dente, about 8 minutes; Drain, reserving some of the pasta liquid. and set aside.
7. After the tomatoes have been cooking for 25 minutes, removed them from the oven and preheat the broiler.
8. Spoon the chickpea mixture over and around tomatoes; Top with feta slices.
9. Broil on top rack until tomatoes and feta are blistered, about 5-8 minutes. 
10. Let tomato-chickpea mixture cool 5 minutes.
11. Scatter arugula and olives over tomato-chickpea mixture; Adjust the sauciness of the mixture with reserved pasta water as needed.
12. Drizzle with some vinegar; Season to taste with salt and pepper. 
13. Serve over the couscous.

Enjoy!

Prosciutto & Burrata Sliders with Fig Jam & Arugula

Prosciutto & Burrata Sliders with Fig Jam & Arugula

adapted from Grilled Cheese Social

This is a cheat day recipe but WW is all about living life with balance.

Burrata is a fresh Italian cheese. It's essentially a ball of mozzarella cheese filled with a mixture of stracciatella (shredded mozzarella and cream). The outer casing is solid mozzarella, while the inside is a luscious, creamy filling.

Makes 4 servings                                                            10 WW points / serving

4 brioche slider rolls
1 1/2 tsp. olive oil
1/4 tsp. garlic salt
1 Tbsp. fig jam
2 oz. prosciutto
3/4 cups arugula
1 ball burrata cheese
Pinch of flaky salt
1 tsp. balsamic glaze

1. Preheat the broiler on low.
2. Separate the slider bun halves and add them to a baking sheet - inside side up.
3. Brush the bun halves with olive oil and sprinkle with garlic salt.
4. Broil for a few until golden brown, about 3 minutes. Don't walk away they will go from untoasted to burnt in seconds.
5. Remove from the oven; smear the bottom buns some fig jam.
6. In a small bowl, toss the arugula with the balsamic reduction.
7. Top the fig jam with prosciutto, arugula, and flaky salt.
8. Place the tops on the sliders to serve.

Enjoy!

Arugula & Onion Salad with Coriander Vinaigrette

Arugula & Onion Salad with Coriander Vinaigrette

I came across a recipe of unknown origin that combined arugula with a coriander vinaigrette. I never would have thought of putting coriander into a vinaigrette but with the pepperiness of the arugula and the bite of the onion the fresh, citrusy, and floral flavor notes and nuttiness of the coriander shown through.

Serves 2

1 Tbsp red wine vinegar
2 tsp olive oil
1/4 tsp ground coriander
Kosher salt & Aleppo pepper
2 handfuls of arugula
2 slices of onion, separated and cut into quarters

1. In a bowl, whisk together vinegar, oil, and coriander.
2. Season to taste with salt & freshly ground pepper.
3. Add arugula and onion; toss to combine.

Enjoy!

Beet Carpaccio

 Beet Carpaccio

adapted from The Home Cook 

If you have a mandoline slicer this is a time to use it. If you do not, use a very sharp knife and cut the beets as thinly as possible.

Makes 2-3 servings                                                   2 WW Blue points / serving

1 1/2 tsp. cider vinegar

1 1/2 tsp. white balsamic vinegar

1/2 tsp. Truvia brown sugar blend

Kosher salt & Freshly ground black pepper

1 Tbsp. basil olive oil or unflavored olive oil

1 Tbsp. water

1 Tbsp. grated fresh ginger

1 lb. beets, peeled and very thinly sliced

2 scallion greens, chopped

1 Tbsp. arugula leaves

Finishing sea salt or Kosher salt

1. In a medium bowl, whisk together the cider vinegar, balsamic vinegar, Truvia, salt, pepper, olive oil, water and ginger.
2. Add the beets and toss to coat.
3. Arrange the beets in concentric circles on a large plate.
4. Top with the scallion greens, arugula and salt.

Enjoy!

Balsamic Glazed Chicken with Fennel Slaw

Balsamic Glazed Chicken with Fennel Slaw

adapted from  The Rachael Ray Show

The chicken is cooked simply but the slaw and balsamic glaze takes this chicken dish over the top.

Makes 2 servings                                                       1 WW Blue point / serving

1/2 bulb fennel, trimmed and thinly sliced

1 cup shredded green cabbage

1/4 medium red onion, thinly sliced and cut in half

1/2 lemon, juiced

Kosher salt & Freshly ground black pepper

2 boneless, skinless chicken breasts

Cooking spray

1 clove garlic, minced

1/6 cup balsamic vinegar

1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. fresh rosemary, chopped

1 1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

1 cup arugula leaves

1 Tbsp. parsley, chopped

1. In a large bowl, toss the fennel, cabbage, onion and lemon juice; season to taste with salt and pepper; set aside.
2. Season the chicken with salt and pepper
3. Cook in frying pan coated with cooking spray until browned and cooked through, about 5-7 minutes per side; set aside.
4. Add more cooking spray to the same pan; add garlic and sauté until fragrant, about 1 minute.
5. Add the vinegar and scrape up the browned bits from the bottom of the pan.
6. Add the Truvia, rosemary, and Worcestershire; cook until it thickens slightly, about 1 minute.
7. Stir in the mustard. Whisk to combine.
8. Return the chicken to the pan and turn to coat and heated through.
9. Add the arugula and parsley to the fennel mixture; toss to combine.
10. Serve with chicken with the slaw on the side.

Enjoy!