Corned Beef with Potatoes, Carrots and Cabbage

Corned Beef with Potatoes, Carrots and Cabbage 

A classic Irish-American meal, this corned beef and cabbage dish features tender, salt-cured brisket simmered until fork-soft alongside hearty potatoes, sweet carrots, and buttery, tender cabbage leaves. Slow-cooked in a rich, savory broth infused with pickling spices, this comfort food staple delivers a briny, savory flavor that is perfect for St. Patrick’s Day or a cozy family dinner.

Makes 6-8 servings

6 cups water
2 bay leaves
2 garlic cloves, cut in half
1 1/2 tsp. peppercorns
1/4 cup dry sherry
3-4 pound corned beef with enclosed seasoning packet 
10 yellow potatoes, quartered

5 carrots, peeled and cut into chunks
1/2 head cabbage, leaves separated

1. Place the water, bay leaves, garlic, peppercorns, sherry and corned beef with seasoning packet in a 6 quart slow cooker.
2. Cook on low for 8 hours.
3. Remove corned beef from the cooking liquid; Transfer almost all of the cooking liquid to a large pot.
4. Return the corned beef to the slow cooker to keep warm.
5. Add the potatoes and carrots to the pot; bring the liquid to a boil and cook for 5 minutes.
6. Add the cabbage to the pot and cook for an additional 5-10 minutes or until the vegetables are fork tender.
7. Strain the vegetables; carve the beef and serve warm.

Enjoy!

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!

Beef & Mashed Potato Bowls

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

1. Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. 
2. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain. 
3. Add the butter to the pan over low heat to melt.
4. Rice the potatoes into the pan, add the buttermilk and mash to combine. 
5. Season to taste with salt, pepper and the chives; Keep warm.
6. Heat the olive oil in a skillet over medium heat. 
7. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. 
8. Move the vegetables to one side of the pan and add the beef to the empty side. 
9. Cook over breaking up the meat until no longer pink,  about 4 minutes; Stir to combine the beef and vegetables. 
10. Add the ketchup and Worcestershire sauce; cook 1 minute. 
11. Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
12. Season to taste with salt and pepper
13. Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. 
14. Top with the beef and more scallions.

Enjoy!

Asian Chicken Salad with Corn and Mango in Wonton Cups

Asian Chicken Salad with Corn and Mango in Wonton Cups

Adapted from The Buffet Book^©  by Carole Peck

Treat your guests to a vibrant, tropical-inspired appetizer with these Asian Chicken Salad Wonton Cups. Each bite features tender shredded chicken, juicy diced mango, and sweet corn kernels nestled in a golden-brown, crispy wonton shell.

Makes about 24 cups

1/4 cup brown sugar
1/4 cup orange juice
1/4 c soy sauce
1/4 cup rice vinegar
1 Tbsp. + 4 tsp. oyster sauce, divided
1 1/2 tsp. chopped fresh garlic
1 1/2 tsp. chopped fresh ginger
3/4 Tbsp. lemongrass paste

3 bone in skin on chicken thighs

1/2 cup bean sprouts, chopped

1/2 cup corn kernels
1/2 cup finely chopped carrot
1/2 cup finely chopped water chestnuts or jicama
1/2 cup finely chopped scallions
1/2 cup finely chopped mango
1/4 cup cilantro, chopped
1/4 cup basil leaves, chopped

Cooking spray

1/2 package (12 oz.) wonton wrappers

1. Combine the brown sugar, orange juice, soy sauce, rice vinegar, 1Tbsp. oyster sauce, garlic, ginger and lemongrass paste in a sealable container and whisk to combine.
2. Add the chicken to the marinade and place the sealed container in the refrigerator for 12-24 hours.
3. Preheat oven to 300F. 
4. Bake the chicken in the marinade for 75 minutes.
5. Remove the chicken from the marinade and set aside to cool.  
6. Increase oven temperature to 375F.
7. Coat a mini muffin tin for with vegetable cooking spray. 
8. Place one wonton sheet in each well, pushing down in center to form a cup. 
9. Bake in preheated oven about 5-10 minutes until cups are golden. 
10. Set the cups aside to cool.
11. Meanwhile combine the bean sprouts, corn kernels, carrot, water chestnuts, scallions, mango, cilantro and basil in a large bowl.
12. When the chicken is cool enough to handle, remove the skin and bones and discard; Chop the meat finely. (You should have about 8 ounces of cooked meat.)
13. Add the chicken and and 4 tsp. oyster sauce to the large bowl and mix to combine.
14. Fill the wonton cups with the chicken salad prior to serving.

Enjoy!

Teriyaki Turkey Burgers with Asian Slaw

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

1. Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
2. Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
3. Divide the ground turkey in half; Form eah into a patty.
4. If time allows, refrigerate on a plate in the refrigerator for about an hour.
5. Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
6. Brush turkey burgers with some of the teriyaki sauce.
7. Preheat a grill or grill pan.
8. Cook about 2-3  minutes on each side  brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
9. Spread mayonnaise mixture inside buns; place turkey burgers in buns.
10. Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

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!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Chicken & Pasta Soup with Parsnips

Chicken & Pasta Soup with Parsnips

My neighbor is having surgery so we hooked them up with some post-op chicken soup. I like to cook and store the pasta separate from the soup if I am not going to be eating it immediately after cooking. This prevents the pasta from soaking up more of the broth and becoming mushy. Cooking the pasta in broth and then using that both to make the soup makes the soup a bit thicker due to the starch from the pasta. Poaching the chicken in stock and using the poaching liquid enhances the chicken flavor of the stock. The chicken is also more tender than boiling the chicken in the soup itself. It takes a bit longer but is worth the effort if you have the time.

Makes about 8 servings                                                    7 WW pts / serving

about 7 cups Homemade chicken stock or canned stock

2 cups small pasta

1 lb. boneless, skinless chicken breasts
1 Tbsp. butter
1 cup chopped carrot + 1/2 carrot whole
1 cup chopped parsnip
1/2 cup chopped celery + 1/2 stalk whole

2 Tbsp. chopped parsley +3 parsley springs

1. Place 2 cups of chicken stock in the freezer while prepping the vegetables and bringing 4 cups of stock to a boil in a saucepan.
2. Add the pasta and cook according to package directions; Drain reserving the remaining stock.
3. Rinse under cold water to prevent further cooking and set aside.
4. Transfer the drained stock to the same saucepan, add additional stock to equal about 2 cups along with the 1/2 carrot, 1/2 celery stalk and parsley sprigs; bring to a boil.
5. Add chicken breasts and cook uncovered for 5 minutes; Cover, remove from heat and let poach for 20 minutes.
6. Remove the chicken stock from the freezer and transfer the chicken breasts to the cold stock to prevent further cooking. (The stock is working as an ice bath); Drain and reserve the stock.
7. When cool enough to hand pull the chicken into small pieces. reserving the stock
8. Meanwhile, in the saucepan, sauté the carrots, parsnips and celery in the butter for about 3 minutes.
9. Combine the stock from the poached chicken and the cold stock for the ice bath and add stock to equal about 4 1/2 cups.
10. Add to the stock pot along with the chicken and simmer for 10 minutes; Add the parsley.
11. Place some pasta into a bowl and ladle the soup on top.

Enjoy!

Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Garlic Miso Pork Noodle Bowl

Garlic Miso Pork Noodle Bowl

adapted from Cooking Light Annual Recipes 2019

Miso is a traditional Japanese paste made from fermented soybeans and is a rich source of probiotics.

Probiotics improve gut health, boosts immune function, reduces inflammation and supports heart health.

Makes 2 servings                                                            7 WW pts / serving

4 oz. rice noodles, cooked according to package directions

Cooking spray
4 oz. of lean ground pork
1 1/2 Tbsp. grated yellow onion
4 ounces of sliced fresh mushrooms
1 Tbsp. white miso
1/2 tsp. chili garlic sauce
1 cup of beef stock
1/2 cup matchstick carrots
1 1/2 tsp. soy sauce
1/4 cup sliced scallions

1. In a skillet coated with cooking spray, cook the pork, onion and mushrooms, until the pork is cooked entirely and the mushrooms are tender, about 10 minutes. 
2. Stir in the miso paste, garlic sauce, beef broth, and carrots; Bring to a boil and cook until the carrots are crisp-tender, about 3 minutes.
3. Add the cooked noodles and soy sauce; Toss to combine.
4. Top with the scallions prior to serving.

Enjoy!

Roasted Carrots

Roasted Carrots

adapted from The Barefoot Contessa Cookbook© by Ina Garten

This is a very simple but extremely flavorful side dish which pairs well with any baked or roasted meat or poultry.

served with Lean Turkey Meatloaf Muffins and Roasted Fingerling Potatoes

Makes 2 servings                                                        2 WW pts / serving

4 carrots, peeled and cut diagonally into 1 inch pieces
1 Tbsp. olive oil
1/3 tsp. Kosher salt
Pinch of freshly ground black pepper
2 tsp. chopped parsley

1. Preheat the oven to 400 degrees F.
2. Put the carrots and olive oil in a bowl and toss to coat; Sprinkle with salt and pepper.
3. Transfer to a sheet pan in 1 layer and roast in the oven for 20 minutes, until browned and tender.
4. Toss the carrots with the parsley and season to taste before serving.

Enjoy!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Garlic Parmesan Carrots

Garlic and Parmesan Carrots

adapted from Becky's Best Bites

This is a quick and easy side dish. To make it even quicker use Green Giant Veggie Spirals™  Carrots cooked according to package directions. Continue with the directions below starting at step 2.

Makes 4 servings                                                                3 WW pts. / serving

6 oz. carrots, cut into 2 inch x 1/4inch batons
1 Tbsp. olive oil
2 Tbsp. fresh minced garlic
1 1/2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. grated Parmesan cheese
1/8 tsp. ground Aleppo, black, or crushed red pepper 

1. Bring a medium pot of water to a boil; Cook the carrots until tender crisp, about 2-3 minutes.
2. Preheat a skillet over medium heat.
3. Add olive oil, garlic, and parsley to the pan, cook until garlic is translucent, 2-3 minutes. Turn off heat.
4. Add warm carrot spirals, cheese, pepper , tossing gently to combine.

Enjoy!

Cacio e Pepe Ham and White Bean Soup

Cacio e Pepe Ham and White Bean Soup

adapted from Food & Wine

This soups takes a but of time but it is well worth the effort. Always save your cheese rinds and ham bones in your freezer for just such occassions as this. 

My husband cuts up my ham bones with a santized saw. No ham bone use ham hocks and chop a few ounces of a ham steak.

Need to save a little time, replace the dried, cooked beans with a 15 oz. can of cannellini beans.

Makes 3 servings                                                                5 WW pts / serving

Cooking spray
2/3 yellow onions, chopped divided
1 1/3 large celery stalks, chopped, divided
1 1/3 carrots (about 1/3 pound), peeled, chopped, divided
4 garlic cloves, peeled, 2 smashed and 2 chopped, divided
1/3 (2/3-1 lb.) smoked ham bone, preferably with meat
2 2/3 oz. Parmigiano-Reggiano cheese rinds or pecorino Romano cheese rinds 
3 thyme sprigs
4 cups water, plus more if soup is getting too thick
1 tsp.coarsely ground black pepper, plus more for serving
1/3 cup dried cannellini beans or other dried white beans, soaked overnight, drained
1/3 oz. Parmesan cheese, finely shredded, plus more for serving

Kosher salt

1. To a pot coated with cooking spray add half of the onion, celery, carrot and smashed garlic cloves;  Cook, stirring occasionally, until starting to brown, 6 to 8 minutes. 
2. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. 
3. Reduce heat to low; simmer, partially covered, stirring occasionally until broth is cloudy and tastes strongly like Parmesan and ham, about 1 1/2 hours.
4. Pour the broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible; discard solids. 
5. Reserve ham bone. Wipe pot clean.
6. Coat the pot with cooking spray; Add the remaining chopped vegetables and pepper.
7. Cook, stirring often, until vegetables start to soften,  about 5 minutes. 
8. Stir in the minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
9. Add ham bone, drained beans, and strained broth; bring to a boil over high. 
10. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 hours; Add a little water if the soup is getting too thick.
11. Transfer 1/3 cup of soup to the bowl of a mini food processor, removing any ham pieces, process until smooth; Stir mashed soup back into pot.
12. Remove ham bone from soup, and shred meat (about 1/3 cup); Return meat to soup, and discard bone. Add cheese and stir until melted; Season to taste with salt. 
13. Ladle soup into individual bowls; Sprinkle with additional black pepper and cheese.

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!

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Vegetable Coleslaw

Vegetable Coleslaw

adapted from The Barefoot Contessa Cookbook©

The cabbage and carrots can be shredded by hand or by using a food processor.

Makes 8 servings                                                                4 WW pts / serving

3 cups shredded white cabbage
1 cup shredded red cabbage 

2 1/2 carrots, julienned
1 cup mayonnaise 
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp.  celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

1. Combine the cabbages and carrots in a large bowl.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, celery seeds, salt and pepper.
3. Pour enough of the dressing over the vegetables to moisten them.
4. Chill. 
5. Serve cold or at room temperature.

Enjoy!

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

Enjoy!