Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!

Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!

Panko Crusted Baked Fish

Panko Crusted Baked Fish

adapted from Food Network Magazine October 2019

This crispy baked fish features a light and airy panko topping seasoned with fresh parsley and lemon zest. A thin coating of mayonnaise—mixed with briny capers and lemon juice—ensures the fish stays incredibly moist while providing a tangy flavor profile that perfectly complements the golden crust.

This can me made with any lean mild white fish such as flounder, cod, catfish,rockfish or swai.

Makes 2 servings

2 Tbsp. mayonnaise

1/4 tsp. lemon zest

1 1/2 tsp. lemon juice

1 Tbsp. capers, chopped

Kosher salt & Freshly ground black pepper

1/2 cup panko breadcrumbs

2 Tbsp. parsley, chopped

2 tilapia fillets (4-6 oz. each)

1. Preheat the oven to 450F
2. Set a rack on baking sheet and coat it with cooking spray. 
3. Mix mayonnaise, lemon zest, lemon juice and salt & freshly ground pepper to taste in a shallow bowl. Set half of the mayo mixture in a separate bowl and set aside to be used as a sauce.
4. Mix the panko, parsley, salt & freshly ground pepper to taste in dish. 
5. Pat dry tilapia fillets; Spread the mayonnaise mixture from only one of the bowls on the fish, then press into the panko mixture. 
6. Place the fish crumb-side up on the rack; mist with cooking spray. 
7. Bake in preheated oven until crisp about 15 minutes.
8. Serve fish with the sauce.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

Cauliflower with Zesty, Herbed Bread Crumbs

Cauliflower with Zesty, Herbed Bread Crumbs

adapted from Moosewood Restaurant New Classics© by The Moosewood Collective

The zesty herbed bread crumbs give a little crunch to the cauliflower.

To steam cauliflower place it in a steamer basket over 1-2 inches of boiling water for about 5 minutes.

Makes 2 servings                                                                2 WW pts / serving

2 cups cauliflower florets, steamed
1 1/2 tsp. butter
1 cloves garlic, pressed
4 tsp. panko bread crumbs
1 tsp. chopped fresh parsley
1/3 tsp. dried tarragon or 1 teaspoon chopped fresh
1 tsp. Dijon mustard
1/8 tsp. Kosher salt
Freshly ground black pepper, to taste

1. Melt the butter in a small skillet and sauté the garlic and bread crumbs for 3 to 4 minutes, until the crumbs are golden. 
2. Add the parsley, tarragon, chives, Dijon, and salt and mix well. 
3. Add the cauliflower florets to the skillet, toss with the seasoned bread crumbs,
4. Season to taste with pepper just prior to serving.

Enjoy!

Lean Mean Turkey Loaf Muffins

Lean Mean Turkey Loaf Muffins

adapted from There's a Chef in My Soup! by Emeril Lagasse

Turning meatloaf into muffins gives everyone an end piece.

served with Roasted Carrots and Fingerling Potatoes

Makes 2 servings                                                                  3 WW pts / serving

3/4 lb. lean ground turkey
1/4 cup chopped onion
1/4 cup plain breadcrumbs
2 Tbsp. chopped celery
2 Tbsp. chopped bell pepper
1/2 beaten large egg
2 Tbsp. ketchup
1 tsp. minced garlic
1 tsp. Creole seasoning such as Emeril's Essence
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. Preheat the oven to 375F.
2. In a large bowl, combine turkey, onion, bread crumbs, celery, bell pepper, egg, ketchup, garlic, creole seasoning, salt, and pepper until well incorporated.
3. Using an ice cream scoop place balls of the the turkey mixture into the wells of a muffin tin. You should have 4.
4. Bake in the preheated oven until brown on top and an instant-read thermometer inserted into the center reaches 165 degrees F, about 25 minutes.
5. Let rest 5 minutes before serving.

Enjoy!

Pork Dumpling Baked Tomatoes

Pork Dumpling Baked Tomatoes

adapted from Bon Appetit

The tomatoes are stuffed with a gingery pork mixture that tastes similar to the filling in potstickers or gyoza. Don't skip the chili crisp mixture. It makes the dish.

If you have a grapefruit spoon, one with a serrated edge, makes it much easier to scoop out the tomatoes.

Chili crisp is a condiment made from fried chili peppers and other aromatics infused in oil, often with added crunchy bits such as  fried garlic or shallotsand is known for its combination of heat, umami, and satisfying crunch. I have tried a couple of different brands and prefer the Fly By Jin brand™.

Makes 2 servings                                                                2 WW pts. / serving

2 large beefsteak tomatoes
pinch of Kosher salt
1/2 large, beaten egg
1 1/2 tsp. grated ginger
1 garlic clove, finely grated
1/4 lb. lean ground pork
1/3 cup panko
1 tsp. olive oil
1 scallion, thinly sliced
1 1/2 Tbsp. soy sauce, divided
1 tsp. chili crisp
1 tsp. unseasoned rice vinegar
1/3 tsp. toasted sesame oil

1. Preheat  an oven to 400°. 
2. Using a serrated knife, slice tops off the tomatoes; Reserve tops. 
3. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; Discard fibrous cores, reserving the seedy pulp. 
4. Season inside of each tomato with kosher salt; Arrange in a small baking dish.
5. Combine the egg, ginger, garlic, ground pork, olive oil, scallions, 1/2 Tbsp, soy sauce, salt, and 2 Tbsp. + 2 tsp. tomato pulp in a large bowl. 
6. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over the filling.
7. Bake stuffed tomatoes in the preheated oven until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), about 45 minutes.
8. Meanwhile, mix the chili crisp, rice vinegar, 1 tsp. toasted sesame oil, and remaining 1 Tbsp. soy sauce in a small bowl. Set sauce aside.
9. Serve baked tomatoes drizzled with the chili crisp mixture.

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! 

Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

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!

Baked Coconut Shrimp with Pineapple Cilantro Dip

Baked Coconut Shrimp with Pineapple Cilantro Dip

adapted from Every Day with Rachael Ray August 2010

No one really knows the origins of crunchy, breaded coconut shrimp, but it is thought to have originated in the tiki bar culture, which was all the rage in the United States after World War II. This is when access to tropical produce like coconuts and pineapples became an everyday thing.

Coconut shrimp is usually deep fried but this recipe oven bakes which lightens an old favorite.

Makes 2 servings                                                        4 WW pts / serving

2 Tbsp. + 2 tsp. shredded unsweetened coconut flakes
1/4 cup + 2 Tbsp. panko
Kosher salt and freshly ground black pepper
2 Tbsp. rice flour
2 egg whites
1/2 tsp. coconut rum
6 extra large shrimp, peeled and deveined, tails left on
4 oz. fresh pineapple, cut into chunks
1/2 tsp. sambal oelek

1/8 tsp. garlic powder
2 Tbsp. cilantro leaves

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment; Spread the coconut flakes on the baking sheet.
3. Bake in preheated oven for 3 minutes; Stir with a spatula.
4. Cook an additional 3 minutes or until golden brown; Transfer the coconut to a mini food processor; Finely chop the coconut; Transfer the coconut to a shallow bowl.
5. Add the panko and season with salt and pepper.
6. Place the flour in another shallow bowl.
7. Increase the oven temperature to 450°.
8. Place a rack on the baking sheet.
9. In a medium bowl, whisk the egg whites until foamy; Stir in the coconut extract.
10. Coat the shrimp in the flour, shaking off any excess.
11. Dip in the egg white mixture to coat completely.
12. Toss in the coconut-panko mixture.
13. Place on a wire rack set on a baking sheet.
14. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
15. Meanwhile, put the pineapple, sambal, garlic powder and cilantro in the bowl of a mini food processor until coarsely chopped.
16. Season to taste with with salt and pepper.
17. Serve the shrimp with the pineapple-cilantro dip.

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!

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!

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!

Crunchy Baked Onion Rings

Crunchy Baked Onion Rings

adapted from EveryDay with Rachael Ray October 2015

We love onion rings but fried ones do not fit into our healthy eating commitment. This recipe makes crispy rings, still not as good as beer batter deep fried ones but they will fill a craving.

We like to serve with with a Zesty Horseradish Dipping Sauce which is similar to what Burger King™ serves with their onion rings.

Makes 4 servings

1 cup panko
1/4 tsp. cayenne
1/4 tsp. onion powder
1/2 cup flour
1 cup fat free buttermilk*
1 egg
1 extra-large onion, cut into 1/2-inch-thick slices

1/2 tsp. freshly ground black pepper

3/4 tsp. Kosher salt, divided
cooking spray

1. Preheat the oven to 475 degrees. 
2. In a small food processor, pulse the panko, cayenne, black pepper and salt to fine crumbs. 
3. Set up a 3 part dredging station; Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. 
4. Separate 24 of the largest rings from the onion slices. 
5. Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture.
6. Place the rings on parchment lined baking sheets in a single layer.
7. Coat the rings with the cooking spray. 
8. Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. 
9. Serve with your favorite dipping sauce.

Enjoy!

*Don't have buttermilk? Place 1 Tbsp. of lemon juice or white vinegar in a 1 cup measuring cup and fill to 8 oz. with milk.

Grilled Chicken Burgers with Pasilla Aioli

Grilled Chicken Burgers with Pasilla Aioli

adapted from Food Network

This recipe takes some time to make but it is well worth it in the end.

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Makes 2 servings                                                                7 WW pp / serving

1/2 pounds ground chicken breast
Cooking spray
1 1/2 Tbsp. finely chopped onions
1 clove garlic, finely minced
1/3 beaten egg (eyeball it)
1 Tbsp. panko breadcrumbs
1/3 tsp. crumbled dried oregano
1/3 tsp. fresh thyme leaves, finely chopped
2 Tbsp. Pasilla Aioli
4 Tbsp. reduced fat Mexican blend cheese

1 tsp. crushed red pepper
6 Oven fried poblano rings

2 Tumaros wraps or your favorite low carb wrap, lightly toasted
Favorite burger toppings - lettuce, tomato, onion, caramelized onion, pickles ...

1. Preheat a grill or grill pan.
2. In a sauté pan coated with cooking spray, cook the onions and garlic and until translucent, about 4 minutes. Remove from the heat. and allow to cool.
3. In a mixing bowl, combine the egg, panko, oregano and thyme.
4. Add the chicken and cooked onion and garlic mixture to the bowl and gently combine.
5. Form into 2 patties.
6. Grill the patties until fully cooked, about 5 minutes per side. 
7. Divide the cheese and crushed red pepper between the burgers and allow the cheese to melt.
8. Serve on a wrap with some Pasilla Aioli. 
9. Top each burger your favorite burger toppings and 3 Poblano Rings.

Enjoy!

Oven-Fried Poblano Rings

Oven-Fried Poblano Rings

adapted from Food Network

As with my other recipes using pure chile powder, you can substitute your favorite pure chile powder just not the chili powder which is actually a spice blend.

When I calculate my points for dredges and marinades, I measure what I start with and what remains in the dishes to determine how much I have used so I am not using points for dredging ingredients I did not consuming. I still has at least have of the dredge ingredient leftover so I only calculated as using 2 Tbsp. of flour and 3 Tbsp. of panko. It would have been difficult to just have exactly that amount and be able to adequately dredge the pepper rings.

Serve as a side with your favorite dipping sauce or a top your favorite burger.

served as a topping for the Grilled Chicken Burgers with Pasilla Aioli

Makes 2 servings                                                            3 WW pp / serving

1 fresh poblano chile
Cooking spray
1/4 cup flour
1/2 tsp. Kosher salt + more for seasoning
1 egg
6 Tbsp. plain breadcrumbs
1/2 ground guajillo chile powder

1. Preheat the broiler. 
2. Broil the poblano until the skin charred on all sides. 
3. Transfer to a plastic bag and allow to steam until cool enough to handle,  about 10 minutes. 
4. Preheat the oven to 475F.
5. Remove the skins and seeds, and then slice into 6 rings
6. Set up a dredging station by mixing together the flour and 1/2 tsp. salt in the first bowl; whisking the egg in the second bowl; and combining the panko and ground chile in the third.
7. Coat a baking rack with cooking spray and place on a foil lined baking sheet (for easy clean up).
8. Carefully drench the poblano rings in the flour; shake off any excess flour; soak in the egg wash; then cover with the panko mixture. 
9. Place the rings on the prepared baking rack; spray the rings with additional cooking spray.
10. Bake in preheated oven for about 18 minutes or until golden brown and delicious.
11. Season liberally with kosher salt when the first come out of the oven.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

adapted from Cooking Light April 2013  

The sauce with these meatballs is rather spicy. If you do not like heat consider decreasing the diced tomatoes with mild green chiles and increase the tomato sauce or just use plain diced tomatoes instead.

Serve with Cauliflower - Potato Mash to catch the sauce.

Makes 4 servings                                             1 WW pp / serving                                                                   

1 Tbsp. Truvia brown sugar blend
2 1/2 Tbsp. apple cider vinegar
1 tsp. ground cumin
1/8 tsp. smoked paprika

1/8 tsp. paprika  
1/8 tsp. ground cloves
1 (10-oz.) can diced tomatoes with mild green chiles

1/4 cup tomato sauce
1 lb. ground turkey breast
3 Tbsp. dried breadcrumbs
1 Tbsp. chili powder
Cooking spray

1. Blend the Truvia, vinegar, cumin, smoked paprika, paprika, cloves and tomatoes until smooth.
2. Combine turkey, breadcrumbs, and chili powder in a large bowl; shape into 16 meatballs.
3. In a skillet coated with cooking spray , cook the meatballs for 2 minutes, turning to brown on all sides. 
4. Add the tomato mixture to pan; bring to a simmer. 
5. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Enjoy!