Homemade Marinara Sauce

Homemade Marinara Sauce

adapted from Food Network

This homemade marinara is a rustic, slow-simmered masterpiece that balances bright garden flavors with a deep, savory soul.

Makes about 1 3/4 cups

1 1/2 tsp. olive oil
2 Tbsp. grated yellow onion
1 1/2 garlic cloves, minced
Sall pinch crushed red pepper flakes
1 14.5 oz. can whole tomatoes
1 1/2 tsp. dried basil 
1 small bay leaf

1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. In a pot, combine the oil, onion, garlic and red pepper over medium heat; Cook, stirring, 3 to 4 minutes. Hand crush the tomatoes into the pot along with their juices; Add 1/4 cup water to the can to rinse out the remaining tomatoes and add to the pot.
2. Stir in the basil, bay leaf, salt and pepper. 
3. Bring the sauce to a low simmer and then reduce heat to low.
4. Cover and cook about 45 minutes, stirring occasionally. 
5. Partially remove the cover and cook for 15 more minutes or until desired consistency.
6. Discard the bay leaf.
7. Use chunky as is or puree in a blender or small food processor for a smoother consistency.
8. Adjust seasoning to taste with salt and pepper.

Enjoy!

Loaded Spicy Sausage Soup

Loaded Spicy Sausage Soup

adapted from Taste of Home December 2011 / January 2012

This hearty, rustic soup offers a robust "rainbow" of flavors and textures, blending heat with fresh garden staples.

This recipes works just as well with sweet Italian sausage or raw turkey or chicken sausage.

Makes 2 meal servings or 4 side servings

1/2 lb. hot Italian sausage links, casings removed
1 cup sliced fresh mushrooms

1 small onion, chopped  
1 medium summer squash or zucchini, sliced, large rounds cut in quarters, small rounds cut in half
1 can (14-1/2 ounces) diced tomatoes
2 cups Homemade chicken broth or canned broth

1 teaspoon dried basil

1/4 teaspoon pepper
Grated Parmesan cheese for serving, optional.

1. In a large saucepan, cook the sausage, mushrooms and onion about 3 minutes and the yellow squash and continue cooking until the beat until meat is no longer pink, about 3-4 minutes more.
2. Add the tomatoes, broth, dried basil and pepper; Bring to a boil.
3. Reduce heat; simmer, uncovered, for 15 minutes. 
4. Serve passing Parmesan cheese at the table.

Enjoy!

Blackened Chicken with Tomato Parmesan Cream Sauce

Blackened Chicken with Tomato Parmesan Cream Sauce

adapted from Bonappeteach

This quick recipe is a one pan plan.The blackened seasoning is bold, smoky blackened spice blend. If you have a favorite store bought blackening seasoning go ahead and use that. The chicken can be eaten as the main course or put into sandwiches, on top of nachos / salads or in quesadillas.

Makes 2 servings

2 Chicken breasts, boneless, skin-on
1 tbsp Olive Oil

Blackening Seasoning

1 Tbsp paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp freshly ground black pepper
1/2 tsp Kosher salt
1/2 tsp cayenne pepper

Tomato Parmesan Cream Sauce
2 Tbsp. sun-dried tomatoes removed from the oil and chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes 
1/4 tsp. Italian seasoning
1/2 cup Homemade chicken stock or canned broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, shredded
Kosher salt & Freshly ground pepper
Fresh basil garnish (optional)

1. Preheat the oven to 375 F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano salt, black pepper and cayenne to create the blackened seasoning.
3. Pat the chicken dry with a paper towel then and set it aside.
4. In a preheated skillet, add oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). 
5. Place each chicken into the skillet skin side down and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
6. Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven to finish cooking for about 15 minutes or it reaches an internal temperature of 165 F.
7. Remove from the oven and remove the transfer the chicken to a plate.
8. Cover loosely with aluminum foil and let it rest for 5 minutes before slicing. 
9. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
10. Over medium-low heat, add in the chopped sun-dried tomatoes, garlic, red pepper flakes, and Italian seasoning; Sauté a few minutes to develop the aromatic flavors in the spices.
11. Add the chicken stock and cream; Continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil !
12. Reduce the heat to low; Slowly add in the parmesan cheese and whisk well before adding more. 
13. Let the cheese melt and thicken the sauce.
14. Serve over the top of the sliced chicken. 
15. Garnish with basil if desired.

Enjoy!

South of France Seasoning Blend

South of France Seasoning Blend

adapted from Cooking Light Annual Recipes 1997 

The seasoning blend add a light flavor to any type of poultry.

Makes about 4 tsp.                                    0 WW Blue points

1 tsp. dried oregano

1 tsp. dried marjoram

1 tsp. rubbed sage

1/2 tsp. dried basil

1/4 tsp. ground bay leaf

1. Combine all ingredients in a small bowl and stir well.
2. Store in an airtight container until ready to use.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

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.

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!

Black Bean and Pepper Salad

Black Bean and Pepper Salad

adapted from Bon Appetit July 1998

A zesty salad that goes well with any Tex-Mex entree.

Makes 2 servings                                                            1 WW pts/ serving                                             

3 mini red, yellow or orange bell peppers, chopped

1/2 15- to 16-ounce can black beans, rinsed, well drained and rinsed
1/4 cup finely chopped onion
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

1/2 tsp. minced garlic
2 1/2 tsp. red wine vinegar
1 1/2 tsp. olive oil
1/2 tsp. grated orange zest
Kosher salt and freshly ground black pepper

1. In a bowl, combine the peppers, beans, onion, parsley, basil and garlic; Toss to combine.
2. Whisk together the vinegar, oil and orange peel; Pour over bean mixture and toss to combine.
3. Season to taste with salt and pepper. 
4. Serve chilled or let stand 30 minutes at room temperature before serving. 

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!

Grilled Zucchini Bulgur Pilaf

Grilled Zucchini Bulgur Pilaf

adapted from Cooking Light Annual Recipes 2014©

Bulgur is a cracked wheat food, commonly used in Middle Eastern and Mediterranean dishes. It has a nutty flavor and chewy texture. It's a versatile grain, often used in salads, pilafs, and as a base for various dishes. It is also a nutritious option, being a good source of fiber, protein, and other essential nutrients.

served with Japanese Shiso Leaf Meatballs

Makes 3 servings                                                                3 WW pts / serving

Cooking spray

1/3 cup chopped onions

2 Tbsp. + 2 tsp. chopped celery

1 cup water

1/2 cup bulgur

1/2 zucchini, quartered, lengthwise

2 Tbsp. basil, or your favorite herb

1/4 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

Lemon wedges, for serving

1. In a preheat a small saucepan coated with cooking spray. cook the onions and celery, until they soften but do not brown, about 3 minutes.
2. Add the water and bulgur; Cover and simmer 11 minutes.
3. Meanwhile, cooking the zucchini in a preheated grill pan, 5 minutes, rotating to get grill marks on all sides; Cool slightly and chop.
4. Combine bulgur, zucchini, basil, salt and pepper.
5. Serve with lemon wedges.

Enjoy!

Pasta with Squash Blossom Butter and Snap Peas

Pasta with Squash Blossom Butter and Snap Peas

adapted from Food & Wine

I had the pleasure of going to the Union Square Green Market and was able to get some beautiful squash blossoms along with other vegetables and herbs that I can not get in south central PA. Unfortunately they shriveled a bit before I could stuff  and fry them but this recipe put them to good use.

Makes 2 servings                                                                  9 WW pts / serving

2 Tbsp.butter, at room temperature
1/4 cup finely, chopped squash blossoms (about 4-5 blossoms), stems and pistils removed and petals 
3 oz. snap peas, stems and strings removed
4 oz. penne, cooked according to pacage instructions, reserving 1/4 cup pasta water
2 Tbsp. snipped chives
1 Tbsp. chopped basil leaves
1 Tbsp. finely grated Parmesan cheese, plus more for serving
1/4 tsp. finely grated lemon zest

1 1/2 tsp fresh lemon juice
Kosher salt & Freshly ground black pepper

1. In a small bowl, mix the butter with the chopped squash blossom petals; Set aside.
2. Prepare an ice bath. 
3. In a pot of salted boiling water, blanch the snap peas until crisp-tender, about 1-2 minutes. 
4. Using a slotted spoon, transfer the beans to the ice bath to cool completely; Drain and pat dry.
5. In a large skillet, melt the squash blossom butter. 
6. Add the pasta and pasta water and bring to a boil over moderately high heat. 
7. Add the peas; Cook, stirring, until the sauce is thickened and the peas are heated through, about 2 minutes. 
8. Add the chives, the basil, cheese, lemon zest and lemon juice.
9. Season with salt and pepper prior to serving and pass additional cheese as desired.

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!

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!

Tomato Scallion Parmesan Mini Quiches

Tomato Scallion Parmesan Mini Quiches

adapted from Eating Well

A fun play on a crustless quiche which comes together quickly. Trade out any leftover vegetables you have in the refrigerator.

Makes 1 serving                                                                1 WW pt. / serving

Cooking spray
1 slice deli cooked ham, cut in half
2 slices roma tomatoes, chopped
1/3 scallion, thinly chopped
1 leaf basil, chopped
a few grinds freshly cracked black pepper
2 tsp. finely shredded Parmesan cheese
1 large eggs, lightly beaten

1. Preheat oven to 350F. 
2. Coat 2  standard muffin cups with cooking spray.; Add water to the remaining cups to prevent scorching.
3. Line prepared muffin cups with ham. 
4. Divide tomatoes, green onions, basil and pepper among cups. 
5. Top with cheese. 
6. Pour eggs over tomato mixture.
7. Bake 20 to 25 minutes or until puffed and a tester comes out clean; Cool in cups 5 minutes. 
8. Serve warm.

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!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Quick Butter-Braised Tomatoes and Dumplings

Quick Butter-Braised Tomatoes and Dumplings

adapted from Bon Appetit

Leaning on frozen dumplings makes this dish quick and easy after at a long day at work.  

Use whatever tomatoes  that you have on hand. As the tomatoes break down and release their juices, the dumplings will steam.

Makes 2 servings                                                        8 WW pts / serving                                                            

3 garlic cloves, finely chopped

1 1" piece ginger, finely grated
3 Tbsp. lower fat butter alternative
2 1/2 Tbsp. soy sauce
1 1/2 Tbsp. mirin (sweet Japanese rice wine)
1 tsp. toasted sesame oil
1/2 lb. Roma tomatoes, cut into wedges
1/2 1-lb. bag frozen gyoza
Finely chopped cilantro and basil for garnish, optional

1. Combine the garlic, ginger, butter alternative, soy sauce, mirin and sesame oil in a large high-sided skillet.
2. Arrange the tomatoes in the pan and nestle in the gyoza 
3. Set pan over high heat and bring liquid to a simmer.
4. Cover pan, reduce heat to medium, and cook until gyoza look translucent and are cooked through, about 1 minute less than package instructions (8–10 minutes for most dumpling brands).
5. Uncover pan, spoon sauce over gyoza, and top with mixed tender herbs, if using.

Enjoy!

Spaghetti Squash & Meatball Casserole

Spaghetti Squash & Meatball Casserole

adapted from Taste of Home

When trying to cut back on carbs, spaghetti squash is a great substitute. The ingredient list calls for a whole spaghetti sauce but you will only be using half in the recipe. Set the other half aside for another use.

Makes 3 servings                                                                4 WW pts / serving

1 medium spaghetti squash (about 4 pounds)
1/4 tsp. Kosher salt, divided
1/4 tsp. fennel seed
1/8 tsp. ground coriander
1/8 tsp. dried basil
1/8 tsp. dried oregano
1 lb. lean ground beef (90% lean)

1 tsp. olive oil
1/2 medium onion, chopped
1/2 garlic clove, minced
1 1/2 cup chopped fresh baby spinach
1/2 cup reduced-fat ricotta cheese
1 plum tomato, chopped
1 cup Basic Tomato Sauce or your favorite fat free pasta sauce, divided
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. 
2. Cut the squash lengthwise in half; Discard seeds. 
3. Place halves on a microwave-safe plate, cut side down. 
4. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
5. Using a fork, shred half of the squash into strands; Reserve the other half for another use.
6. Set the squash aside.
7. In a small bowl, mix 1/8 tsp. salt with fennel seeds, coriander, basil and oregano; 
8. Place beef in a bowl; Add the seasoning, combining gently but thoroughly. 
9. Shape into 1 1/2-in. balls. 
10. In a large skillet, brown meatballs over medium heat; remove from pan.
11. In the same pan, heat oil; saute onion until tender, about 3 minutes. 
12. Add garlic; cook and stirring for about 1 minute. 
13. Add the spinach, ricotta, 1/2 cup tomato sauce and remaining salt; Remove from heat.
14. Stir in the spaghetti squash into greens mixture.
15. Transfer to a greased 9x9-in.baking dish.
16. Top with the plum tomatoes, meatballs, remaining sauce and cheese. 
17. Bake, uncovered, until meatballs are cooked through, about 30 minutes.
18. Let cool slightly before serving.

Enjoy!

Ham & Provolone Melt with Garlicky Sauteed Spinach

Ham & Provolone Melt with Garlicky Sauteed Spinach

adapted from Real Simple^© by Maryann Jacobson

I am not a fan of the low carb English muffins. You can reduce the points by using light english muffins or other light rolls.

Makes 1 serving                                                               3 WW points / serving

Cooking spray

1/2 English muffin, toasted

1 handful fresh baby spinach

Pinch garlic powder

1 tsp. reduced fat mayonnaise

1/2 tsp. chopped fresh basil
1/4 oz. sliced lean deli ham
2 thin slices plum tomato
1/2 slice reduced fat provolone
Pinch dried oregano

Pinch dried basil
Kosher salt and freshly ground black pepper

1. Preheat broiler.
2. In a pan coated with cooking spray, saute the spinach with the garlic powder until wilted.
3. Spread the mayonnaise on the muffin; Sprinkle with basil.
4. Top with the spinach, tomato, ham and cheese; Sprinkle with dried basil and oregano.
5. Broil until the cheese melts, about 2-3 minutes.
6. Season to taste with salt and pepper.

Enjoy!

Tiny Pasta with Peas and Carrots

Tiny Pasta with Peas and Carrots

adapted from Weeknights with Giada© by Giada De Laurentiis

This is a  great side dish that is also kid friendly.

Makes 1 serving                                                                   4 WW pts / serving

1 oz. small soup shells or other small-shaped pasta, such as pastina or farfallini
Cooking spray
1/8 small onion, finely diced
8 tsp. diced, peeled carrots
2 Tbsp. Homemade chicken stock or canned broth
8 tsp. frozen petite peas, thawed
1 oz, cream cheese, at room temperature
Kosher salt and freshly ground black pepper
1/2 tsp. chopped fresh basil leaves

1. Bring a pot of salted water to a boil over high heat. 
2. Add the pasta and cook until al dente about 7 to 9 minutes. 
3. Drain, reserving about 1/4 cup of the pasta water.
4. In a small skillet coated with cooking spray, cook the onion, stirring occasionally until soft, about 7 minutes. 
5. Add the carrots and stock and bring to a boil; Reduce the heat to a simmer and cook for 5 minutes. 
6. Add the peas to the pan and cook for 2 minutes until the peas are warmed through and the carrots are tender. 
7. Stir in the cooked pasta. 
8. Remove the pan from the heat and add the cheese. 
9. Stir until the mixture is incorporated and forms a sauce, adjusting the consistency with the reserved pasta liquid 1 Tbsp. at a time.
10. Season to taste with salt and pepper. 
11. Garnish with chopped basil prior to serving.

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!