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!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!

Hoisin Grilled Chicken

Hoisin Grilled Chicken

adapted from Cooking Light Annual Recipes 2014

Hoisin sauce is a thick, fragrant sauce originating in China which is featured in many Chinese cuisines, but is most prominently in Cantonese cuisine. It is readily available in supermarkets, Walmart and Amazon.

Makes 2 servings                                                       1 WW pt. / serving                

1 Tbsp. Hoisin sauce

3/4 tsp. balsamic vinegar

3/4 tsp. Worcestershire sauce

1/4 tsp. five-spice powder

2 (6 ounce) boneless. skinless chicken breasts

1 scallion, thinly sliced

1. In a medium bowl, whisk together the Hoisin sauce, vinegar, Worcestershire sauce and five spice powder.
2. Add the chicken breasts and turn to coat.
3. Heat a grill pan over medium high heat; Coat it with cooking spray.
4. Add the chicken and cook 5 minutes, turn the chicken over and cook for another 5 minutes or until cooked through.
5. Allow to rest for 5-10 minutes; Top with scallions prior to serving.

Enjoy!

Steak Pizzaiola

Steak Pizzaiola

adapted from Food & Wine

Pizzaiola means "in the style of pizza" in Italian. The skirt steak is quickly cooks and topped with a sauce with a garlicky tomato sauce and finished with some shaved Parmesan.

Always wear gloves when chopped chile peppers!

We had left over sauce which made very good bruschetta.

Makes 3 servings                                                              8 WW pts / serving

3/4 lb.skirt steak
1/2 tsp. freshly crushed black pepper
1 1/4 tsp. Kosher salt, divided
Cooking spray

1 Tbsp. olive oil

1/2 small yellow onion, thinly sliced (about 1/2 cup)

Pinch of Kosher salt

2 garlic cloves, thinly sliced
1 1/2  Tbsp. drained brine-packed capers, divided, plus 1/2 tsp.brine
1/2 lb. cherry or grape tomatoes, halved
1/2 tsp. finely chopped habanero chile
2 Tbsp. chopped mixed fresh herbs (such as basil, parsley and oregano), plus small leaves for garnish
1 1/2 tsp. white wine vinegar
1 1/2 tsp. water, plus more as needed

1. Sprinkle steak evenly with pepper and 3/4 tsp. salt. 
2. Heat a pan coated with cooking spray over medium-high heat.
3. Add the steak; cook, undisturbed, until deeply browned, about 4 minutes; Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. 
4. Transfer steak to a cutting board; let rest 10 minutes. 
5. Return skillet to heat over medium-high;Add the olive oil and onions and cook until the onions begin to soften, about 4 minutes.
6. Add the garlic and cook, stirring often, until starting to soften, about 1 minute. 
7. Add 1 Tbsp. of capers; cook, stirring often, until capers start to burst, about 30 seconds. 
8. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 
9. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. 
10. Stir in herbs, vinegar, water, caper brine, remaining 1 Tbsp. capers, and remaining 1/4 tsp. salt; add additional water, 1/2 Tbsp. at a time, if needed to thin sauce to desired consistency.
11. Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. 
12. Garnish with additional herb leaves immediately before serving.

Enjoy!

Grilled Poached Sausages with Roasted Peppers and Onions

Grilled Poached Sausages with Roasted Peppers and Onions

adapted from Food Network

This recipe takes some time but it can easily  be scaled to feed a crowd. Poaching the sausages before grilling them keeps them juicy but still getting the char of the grill.

Makes 2 servings                                                                  6 WW pts / serving

2 Italian sausages
1 Roma tomato, cut into 8 pieces
4 mini bell peppers, julienned
1/4 onions, sliced
1/2 jalapeno pepper, julienned
2 garlic cloves, halved
1 Tbsp. balsamic vinegar
2 tsp. olive oil

1/2 rsp. dried basil
Kosher salt and freshly ground black pepper

1. Preheat oven to 325 degrees F.
2. Fill a pot half full with cold water and add sausages. 
3. Bring to a boil and shut off the flame. 
4. Let sausages sit in water until water has cooled to room temperature, about 1 hour.
5. Remove sausages from water and reserve until ready to grill.
6. Meanwhile combine the tomato, peppers, onion, jalapeno, garlic, vinegar, oil and basil in a bowl; Toss to combine.
7. Pour the mix onto a rimmed sheet pan and bake for about 1 hour stirring occasionally so that it cooks evenly. 
8. Remove the vegetables from oven when vegetables are fully cooked and lightly browned; Season to taste with salt and pepper.
9. Grill the poached sausages over a medium-high heat until caramelized.
10. Serve the sausages with the vegetables.

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!

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!

Balsamic Chicken with Spinach & Tomato Salad

Balsamic Chicken with Spinach & Tomato Salad

adapted from Bon Appetit June 2007

A homemade light balsamic vinaigrette serves as a marinade for the chicken and a dressing for the salad.

Makes 2 servings                                                4 WW pp / serving

2 Tbsp. olive oil

2 Tbsp. water

2 Tbsp. balsamic vinegar
2 garlic cloves, pressed
2 boneless, skinless chicken breasts

3 cups baby spinach
3/4 cup cherry tomatoes, halved

1. Preheat oven to 450°F. 
2. Whisk oil, water, vinegar, and garlic in small bowl to blend.
3. Reserve 2 Tbsp. of the dressing for the salad.
4. Transfer remaining dressing to resealable bag.
5. Add the chicken and toss to coat. Marinade for at least 10 minutes. Longer if possible.
6. Place chicken, still coated with marinade, onto rimmed baking sheet. 
7. Roast until cooked through, about 20 minutes. 
8. Meanwhile, combine the spinach and tomatoes in a bowl. 
9. Mix in enough of the reserves dressing to lightly dress the salad.
10. Divide and chicken salad between 2 plates.
11. Sprinkle with salt and pepper before serving. 

Enjoy!

Fennel Pollen & Balsamic Glazed Pork Tenderloin

Fennel Pollen & Balsamic Glazed Pork Tenderloin

adapted from EatingWell.com

Fennel pollen is pollen harvested from fennel flowers. It adds a floral, citrusy, anise flavor. If you do not have fennel pollen, you can substitute ground fennel at a ratio of 2 parts ground fennel to 1 part fennel pollen.

Makes 4 servings                                                      3 WW Blue points / serving

1 1/2 tsp. fennel seed

3 cups cold water

2 Tbsp. kosher salt

2 Tbsp. Truvia brown sugar blend

1 lb. pork tenderloin

Cooking spray

2 Tbsp. fig balsamic vinegar or balsamic vinegar

1 Tbsp. honey dijon mustard

1 tsp. agave syrup

1 tsp. fennel pollen

1/2 cup homemade chicken stock or canned broth

1. In a small skillet, toast the fennel seeds until fragrant, about 2 minutes.
2. Transfer the fennel seeds to a large bowl, add the water, salt, and Truvia; stir until the sat and Truvia are dissolved.
3. Add the pork to the bowl and refrigerate for at least 4 hours or up to 12 hours.
4. Preheat the oven to 400F.
5. Remove the pork from the brine and pat dry
6. In a small bowl combine the vinegar, mustard, agave and fennel pollen in a small bowl.
7. In a skillet coated with cooking spray, sear the pork on all sides, about 8 minutes in total.
8. Glaze the chicken with half of the balsamic mixture.
9. Place the pan in the oven and cook until an instant read thermometer reads 140F, about 15 minutes.
10. Remove the pork from the pan and let rest, covered.
11. Add the remaining glaze to the pan and cook until reduced to about 1/4 cup.
12. Slice the pork and drizzle with the glaze.

Enjoy! 

Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage

adapted from Gourmet October 2005

The combination of sage and balsamic goes well with any roast meat.

Remember to save the seeds from the squash to make Roasted Winter Squash Seeds

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1 1/2 shallots, halved lengthwise and thinly sliced

1 lb. butternut squash, peeled, halved, seeded and cut into 1/2 inch pieces

1/4 cup homemade chicken stock or canned broth

1 tsp. Truvia brown sugar blend

1/4 tsp. finely chopped fresh sage

1/4 tsp. salt

1/2 tsp. fig balsamic vinegar or balsamic vinegar

Kosher salt and freshly ground pepper to taste

1. In a skillet coated with cooking spray, cook the shallots and butternut squash, stirring until the shallots are softened, about 3-4 minutes.
2. Add the stock, Truvia, sage and salt; stir until Truvia is dissolved.
3. Simmer, covered, stirring occasionally, until the squash is tender, about 8 minutes.
4. Remove from heat and stir in the vinegar.
5. Season to taste with salt and pepper before serving.

Enjoy!

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

The pan fried turkey pepperoni provides a nice saltiness while the hint of balsamic adds a little sweetness.

Makes 3 servings                                                      1 WW Blue points / serving

1/2 oz. (14 slices) turkey pepperoni, cut into 1/4 inch strips

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

1. In a Dutch oven coated with cooking spray, cook the turkey pepperoni until crisp; transfer to a paper towel to drain.
2. Add more cooking spray to the pot; add the Brussels sprouts, kale, onion, salt, cayenne, black pepper and 2 Tbsp. stock; cook stirring until the vegetables are tender crisp, about 3-4 minutes.
3. Add the garlic and cook an additional minute.
4. Add the remaining 2 Tbsp. stock, bring to a boil; cover, reduce heat and cook until the vegetables are tender, about 4-5 minutes.
5. Stir in vinegar.
6. Transfer the  vegetable mixture to a serving bowl; Top with pepperoni and walnuts before serving.

Enjoy!

 

Chipotle Chicken Salad Tacos

Chipotle Chicken Salad Tacos

adapted from Mexico One Plate at a Time by Rick Bayless

Trying to be a little healthier this Cinco de Mayo!

Makes 3 servings                                                     3 WW Blue points / serving

1 Tbsp. balsamic vinegar

4 tsp. olive oil

4 tsp. water

1 canned chipotle in adobo, finely chopped

1 tsp. dried cilantro

Kosher salt

1/4 head Napa cabbage, thinly sliced

1/2 large carrot, grated

1/2 small red onion, thinly sliced and quartered

1 cup poached chicken, rotisserie chicken or leftover cooked chicken

3 Tumaro's 9 Grains and Seeds wrap or your favorite 1 WW Blue point wrap

1. Whisk together the vinegar, oil, water, chipotle and cilantro until well blended; season to taste with salt
2. Add the cabbage, carrot, onion, and chicken. Toss to coat.
3. Fill each wrap with 1/3 of the salad mixture.

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!

Simple Caprese Salad

 Simple Caprese Salad

Caprese salad is one of our favorites. We just love the fresh mozzarella with the basil and balsamic.

Makes 2 servings                                                     3 WW Blue points / serving

1 medium tomato cut into 4 slices

4 1/2-ounce slices fresh mozzarella

4 medium - large basil leaves

2 tsp. balsamic vinegar

1. Shingle the tomato slices, cheese and basil on a plate.
2. Drizzle with the vinegar.

Enjoy!

Chicken with Fresh Mixed Berry Sauce

Chicken with Fresh Mixed Berry Sauce

adapted from Rachael Ray in Season

You can use any combination of berries or just one kind depending on what you have on hand. Frozen berries may be used as well, just make sure there is no sugar added and watch the water content.

Makes 2 servings                                                1 WW Blue point / serving

1/2 cup fresh berries (blueberries, raspberries, blackberries)

2 tsp. sugar substitute

1 Tbsp. water

1/8 tsp. Kosher salt

2 boneless skinless chicken breasts

2 Tbsp. Tastealotta White Balsamic Raspberry or traditional balsamic vinegar

Cooking spray

1/2 medium onion, chopped

1/2  jalapeno pepper chopped

1 small clove garlic, minced

1. In a bowl, toss the chicken with the vinegar and let marinade for at least 10 minutes.
2. Preheat the oven to 425F.
3. In a small saucepan, bring the berries, sugar substitute, water and salt to a boil, stirring often and mashing some of the berries, until a sauce forms, about 3-4 minutes. Remove from heat.
4. In a skillet coated with cooking spray, cook the onion, garlic and jalapeno until the the vegetables soften, about 3-4 minutes. Transfer the mixture to a small bowl.
5. Remove the chicken from the marinade. Season with salt and pepper.
6. Coat the same skillet with additional cooking spray and cook the chicken about 2 minutes per side or until browned.
7. Place the skillet in the oven and cook until cooked through, about 20 minutes.
8. Divide the onion mixture and chicken between plates and top with the berry sauce.

Enjoy!

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

adapted from Taste of Home June / July 2012

Since starting WW, we have been enjoying our burgers bun-less. If you want to be more traditional you can have it open-faced on half of a light English muffin for an additional point or on a low carb hamburger bun or small pita pocket for 2 additional points. 

Makes 2 servings                                            5 WW Blue points / serving

8 oz. ground turkey sausage

1/2 bell pepper, julienned

1/2 red onion, thinly sliced

1 Tbsp. Truvia brown sugar blend

1/2 Tbsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

Kosher salt & freshly ground pepper to taste

1. Divide the turkey sausage into 2 4-ounce patties.
2. Cook the turkey patties in a skillet coated with cooking spray for 4 minutes of each side or until cooked through. Remove from pan and keep warm.
3. Add some more cooking spray to the skillet, cook the onion and bell pepper until softened.
4. Add the Truvia, vinegar and Worcestershire sauce. Cook for about 4 minutes until the vegetables are coated. Season to taste with salt and pepper.
5. Serve the turkey sausage patties on a bed of shredded lettuce and top with the onion and pepper mixture and your favorite condiments.

Enjoy!

Balsamic Roasted Brussels Sprouts

Balsamic Roasted Brussels Sprouts

adapted from Skinny Kitchen

Roasted is our favorite way to eat Brussels sprouts

Makes 4 servings                                            0 WW Blue points / serving

1 lb. Brussels sprouts, trimmed

Cooking spray    

1/2 Tbsp. Champagne balsamic vinegar or any balsamic you have

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1. Preheat oven to 425F.
2. Line a baking sheet with foil and coat with cooking spray.
3. Put the Brussels spouts in a large bowl, coat them with cooking spray.
4. Add the balsamic vinegar, salt and pepper and toss to coat.
5. Pour the sprouts onto the prepared baking sheet in a single layer.
6. Roast for 20-30 minutes, until soft inside.

Enjoy!

Balsamic Dijon Chicken

Balsamic Dijon Chicken

adapted from Cooking Light Annual Recipes 1998

It's not a pretty piece of chicken but it was tasty.

1/4 cup balsamic vinegar

1 Tbsp Dijon mustard

1 1/2 tsp olive oil

1 1/2 tsp water

pinch freshly ground black pepper

pinch of salt

1/2 garlic clove, crushed

1-2 boneless, skinless chicken breasts

1. Combine vinegar, mustard, oil, water, pepper, salt and garlic in a small bowl and whisk to combine.
2. Add the chicken breast and turn to coat. Marinade overnight.
3. Preheat an oven to 400F.
4. Cook the chicken for about 20 minutes or until it is cooked through.

Enjoy!

Sunday Dinner

By my lack of blogging you can probably tell life has been a bit buzy. Last week was a crazy busy week at work so it was time to take a step back and regroup. My husband and I went out for a lovely lunch yesterday and I am spending today in the kitchen doing what I love to do ..... cook.
Before our lunch date, I went grocery shopping and got a great deal on a bone in pork loin end roast which was the inspiration for today's meal. Looking in the pantry, I still had potatoes from the farm share so there was the first side. Green beans in the freezer and bingo we have a meal.

Roasted Pork Loin with Molasses and Balsamic Glaze

Ranch Mashed Potatoes

Green Bean Caesar Salad

Roasted Pork Loin with Molasses and Balsamic Glaze
adapted from Food & Wine December 2010

1 cup balsamic vinegar
1/2 small onion, coarsely chopped
4 thyme sprigs
2 cups chicken stock
1 cup unsulfured molasses
1 Tbsp powdered mustard
3 Tbsp Dijon mustard
1/4 teaspoon crushed red pepper
4 lb pork loin end roasts, bones removed and tied
Kosher salt
Freshly ground black pepper
1 garlic cloves, thinly sliced
1 rosemary sprigs

In a medium saucepan, combine the balsamic vinegar with the onion and 2 thyme sprigs and boil until reduced to 1/3 cup, about 10 minutes. Transfer the mixture to a heatproof cup. Add the stock to the same saucepan and boil until reduced to 1 cup, about 10 minutes. Strain the stock and return it to the saucepan. Strain the balsamic reduction and add it to the reduced stock. Boil until the liquid is thickened and reduced to 2/3 cup, about 12 minutes.
Transfer 1/4 cup of the sauce to a small bowl and reserve. Return the rest to the saucepan and stir in the molasses, mustards and crushed red pepper; let the glaze cool.
Place the pork roast on a rack in a roasting pan and season generously with salt and freshly ground pepper. Coat the roasts with the half of the glaze, brushing repeatedly because the glaze will slide off the meat.
Preheat the oven to 300°. Top the roast with the remaining 2 sprigs of thyme and the garlic and rosemary. Add 1/2 inch of water to the roasting pan and roast the pork for about 2 1/2 hours. After 30 minutes top the pork with half of the remaining glaze. After another 30 minutes, repeat with the remaining glaze. When the pork is ready it will be richly glazed and an instant-read thermometer inserted in the thickest part of the roasts registers 145°. Add water to the pan if it dries out and baste the meat with the pan juices from time to time during the last 1 1/2 hours of roasting.
ransfer the roasts to a cutting board and cover loosely with foil. Let rest for 20 minutes before carving. Drizzle with the reserved balsamic sauce and serve.

Ranch Mashed Potatoes
adapted from Cooking Light, NOVEMBER 2007

2 lbs cubed potato, peeled and cubed
1/4 cup reduced-fat sour cream
2 Tbsp chopped green onions
1/4 cup 2% milk
1 tsp white wine vinegar
3 Tbsp butter, melted
1/2  teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/8 teaspoon dried dill

Place potato in a large pot and cover with water. Bring to a boil. Reduce heat, and simmer 20 minutes or until tender; drain. Place potato in a large bowl. Add sour cream and remaining ingredients; mash with a potato masher to desired consistency.

Green Bean Caesar Salad
adapted from Bon Appetit January 1997

1/2 cup plain nonfat Greek yogurt
1/2 cup prepared Good Seasons Italian dressing, using the less oil method
2 garlic cloves, chopped
1 Tbsp Dijon mustard
1 tsp Worcestershire sauce 
1/2 lb green beans, trimmed, cooked
2 heads romaine lettuce, torn into bite size pieces
4 tablespoons grated Parmesan cheese 

Combine first 5 ingredients in the bowl of a small food processor - blend well. Season to taste with freshly ground black pepper 
Combine beans, romaine, and 2 Tbsp cheese in large bowl. Add dressing and toss to coat. Sprinkle with remaining cheese.