Easy Baked Chicken Cheese Enchiladas

Easy Baked Chicken Cheese Enchiladas

adapted from Gourmet 2003

Not so authentic, but a good way of using leftover chicken or turkey. It is quick to pull together with ingredients most of us have in our refrigerator.

Pictured with Cheese Enchiladas with Tomatillo Chile Sauce

Makes 2 servings                                                            7 WW pts / serving

1 oz. reduced fat cream cheese

1 Tbsp. reduced fat sour cream

3/4 cup prepared salsa, divided

1/2 cup reduced fat shredded cheddar cheese, divided

1/2 cup shredded, poached, leftover or rotisserie chicken breast

1/4 cup corn kernels, fresh or frozen, thawed

1/8 tsp. cumin

1/8 tsp. cayenne

Kosher salt and freshly ground pepper to taste

2 scallions, thinly sliced

2 medium flour tortillas

1. Preheat oven to 325F.
2. In a small bowl cream together the cream cheese and the sour cream; Stir in 1/4 cup of the salsa, 1/4 cup of the grated cheese. 
3. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
4. Add the chicken mixture to the cheese mixture and stir to combine.
5. In a baking dish spread a 1/4 cup of the salsa over the bottom. 
6. Place half of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. 
7. Repeat process for remaining tortilla. 
8. Pour remaining salsa over enchiladas, spreading to coat 
9. Sprinkle remaining grated cheese over the top. 
10. Bake in the preheated oven for 20 to 25 minutes until hot and bubbly. 
11. Sprinkle with the remaining scallions and serve warm.

Enjoy!

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

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.

Zesty Horseradish Dipping Sauce

Zesty Horseradish Dipping Sauce

adapted from Copycat.com

This dipping sauce is similar to what Burger King™ serves with their onion rings but in a reduced calorie form.

Makes 5 servings

1/4 cup reduced fat mayonnaise
2 tsp. prepared horseradish
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard 
1/2 tsp. white vinegar
1/2 tsp. lemon juice
1/4 tsp. Kosher salt
1 pinch sugar substitute
1 tsp. ketchup

1. Combine all ingredients in a small bowl.
2. Cover and refrigerate for 30 minutes before serving.

Enjoy!

Salt-Free Taco Seasoning

Salt-Free Taco Seasoning

A lot of the packets of taco seasoning contain flour or cornstarch which adds WW points to your meals. This mix also does not contain salt or sugar. 

Use 3 tablespoons of seasoning mix for each pound of ground meat or poultry.

Makes about 6 Tbsp.                                                  0 WW pp / serving

2 Tbsp. chili powder
1 Tbsp. + 2 tsp. paprika
1 Tbsp. + 1 tsp. cumin
2 1/2 tsp. garlic powder
1 Tbsp. onion powder
1/2 tsp. cayenne pepper

1. Mix all ingredients in an airtight container.

Creole Cauliflower Fried Rice

Creole Cauliflower Rice

adapted from Veganosity.com

Fried rice is not usually associated with Cajun-creole cooking but this recipe has all the flavors of the south and a healthy alternative to red beans and rice or grits.

Makes 3 servings                                                        0 WW pp / serving

Cooking spray
1 cup riced cauliflower
1 stalk celery, diced
1/2 onion, chopped
1/2 red bell pepper, seeded and diced 1 1/2 cloves of garlic, minced
1 cup red kidney beans, drained and rinsed well
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. Kosher salt

1. In a pan coated with cooking spray, cook the onions and celery until the onion are translucent.
2. Add the bell pepper, beans, and spices and cook for 15 minutes.
3. Add the garlic and cauliflower rice and stir well to coat the rice with the spices. Cook a few more minutes until the cauliflower is warmed and cooked to your desired consistency.

Lighter Pennsylvania Dutch Corn & Chicken Chowder

 Lighter Pennsylvania Dutch Corn & Chicken Chowder

adapted from Emerils.com

My family loves chowder but the cream is high in fat and calories. Replacing the whole milk and cream with skim milk and fat free half and half lightens it up significantly.

Makes 4 servings                                                     2 WW Blue points / serving

1 1/2 cu chopped onions

1/2 tsp. celery salt

1/4 tsp. cayenne pepper

1 tsp. minced garlic

1 cup peeled, diced potatoes

2 cups corn kernels, fresh, frozen or canned (about 3 ears)

4 cups corn stock or chicken stock

1/2 cup skim milk

1/2 cup fat-free half & half

1 cup shredded poached chicken

Kosher salt & Freshly ground black pepper

1/4 cups chopped green onions, green tops only

1. In a pot coated with cooking spray, cook the onions, celery salt and cayenne until the onions are soft, about 4 minutes.
2. Add the garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
3. Add the potatoes, corn and cook stirring for 1 minute.
4. Add the stock and bring to a boil.
5. Reduce the heat to simmer and cook stirring occasionally until the potatoes are tender, 20-25 minutes.
6. Add the chicken, milk and half & half. and simmer for 5 minutes.
7. Remove rom the heat and discard the bay leaf.
8. Adjust the seasoning to taste with salt and pepper.
9. Serve topped with green onions.

Enjoy!

Mexican Street Corn

Mexican Street Corn

adapted from Burro.com 

A couple of weeks ago we went to Bar Taco in King of Prussia, PA. My son has the Mexican Street Corn and loved it so of course I needed to figure out how to make it at home, hopefully with fewer calories.

Makes 4 servings                                                       1 WW Blue point / serving

2 ears of corn, husked and cut in half

Cooking spray

1 Tbsp. shredded Asiago cheese

1 Tbsp. shredded Cotija cheese

1/8 tsp. freshly ground black pepper

1 tsp. reduced fat mayonnaise

Cayenne pepper (optional)

1. Heat a grill pan over high heat.
2. Spray the corn with cooking spray.
3. When the pan is smoking add the corn and cook turning every 2 minutes for even charring, about 8-10 minutes total.
4. Meanwhile combine the cheeses and pepper in a small plate.
5. Remove the corn a piece at a time, brush lightly with mayonnaise, roll the corn in the cheese mixture. 
6. Repeat with each piece of corn.
7. Sprinkle with cayenne for color, if using before serving.

Enjoy!

                                                 

Bacon Wrapped Pork Tenderloin

 Bacon Wrapped Pork Tenderloin

adapted from Food Network

Using center cut bacon significantly decreases the amount of fat in the recipe. If using regular bacon, pre- cook the bacon at 375F for about 15 minutes to remove some of the fat.

If you can't find honey dijon mustard, blend 2 Tbsp. Dijon mustard with 2 tsp. Truvia brown sugar blend.

Makes 4 servings                                                      5 WW Blue points / serving

1 pork tenderloin (about 1 1/4 lbs.)

8 strips center cut bacon

Montreal Steak seasoning

2 Tbsp. Honey Dijon mustard

1 1/2 tsp. garlic powder

1/2 tsp. cayenne pepper

1. Preheat the oven to 450F.
2. Generously season the tenderloin with Montreal steak seasoning.
3. Place the tenderloin of a cooking rack coated with cooking spray on a baking sheet.
4. In a small bowl combine the mustard, garlic powder and cayenne.
5. Smear the mustard mixture on all sides of the tenderloin.
6. Wrap the slices of bacon around the tenderloin, overlapping slightly.
7. Roast in the preheated oven for about 20 minutes or until registers 130F on an instant read thermometer at the thickest point.
8. Let rest 5 minutes before carving into 1-inch slices and serve.

Enjoy!

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

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

Makes 3 servings                                                      1 WW Blue points / serving

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

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

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

Enjoy!

 

Springtime Chicken Stir-Fry with Asparagus and Cashews

Springtime Chicken Stir-Fry with Asparagus and Cashews

adapted from Food & Wine

I have been amping up the vegetables in stir-fries and decreasing higher fat components like the nuts. You could eliminate them all together and reduce the point count to 3. Substitute cauliflower rice and you have a 0 WW Blue point meal.

Our new favorite addition to our stir-fries is to sprinkle with Thai Si Racha Seasoning Blend from Calicutts Spice Co. in Hershey, PA. It is expensive but a little goes a long way to spice up your dishes.

Makes 2 servings                                                      5 WW Blue points / serving

2 Tbsp. dry roasted cashews

Cooking spray

3/4 lbs. boneless, skinless chicken breasts, cut into 1-inch pieces

1 Tbsp. Asian fish sauce

1/2 cup homemade chicken stock or canned broth

1/2 lb. asparagus, cut into 1-inch pieces

1/4 cup chopped bok choy

1 1/2 tsp. oyster sauce

1 tsp. lime juice

pinch cayenne

1/4 cup water chestnuts, diced

1/4 cup bamboo shoots

1/4 cup chopped basil

2 Tbsp. chopped green scallion tops, reserve remaining for another purpose

1 cup cooked jasmine or white rice

Soy Sauce & Sriracha for passing at the table (optional)

1. In a bowl, toss the chicken with 1 1/2 tsp. fish sauce.
2. In a large saucepan coated with cooking spray, spread the chicken in an even layer and cook over high heat until browned and cooked through, turning once, about 4 minutes.
3. Remove the chicken to a bowl and set aside.
4. Pour the stock into the pan and bring to a simmer, add asparagus and bok choy, cover and cook until tender-crisp, about 3 minutes.
5. Transfer the asparagus to the bowl with the chicken.
6. Add the remaining 1 tablespoon of fish sauce to the wok along with the oyster sauce, lime juice and cayenne pepper.
7. Simmer until the sauce is reduced to 1/6 cup, about 2 minutes.
8. Return the chicken, asparagus, bok choy, water chestnuts and bamboo shoots to the wok and toss to heat through.
9. Remove from the heat and add the basil and chives. 
10. Serve over the rice passing soy sauce and Sriracha if using.


Enjoy!

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Spicy Roasted Cauliflower

Spicy Roasted Cauliflower

adapted from The Spruce

My husband said this was the best cauliflower he has ever had ! (and we have been eating a lot of cauliflower lately.)

Makes 2 servings                                                0 WW Blue points / serving

1/3 head cauliflower, cut into florets
11/2 Tbsp. Parkay cooking oil spray 

1/3 tsp. sugar substitute
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1/4 tsp. hot paprika
1/4 tsp. sweet paprika
1/8 tsp. cayenne, optional
pinch of turmeric
pinch of ground cinnamon

1. Preheat the oven to 450 F. 
2. In a medium pot over medium heat, melt the butter.
3. Remove the pan from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
4. Add the cut-up cauliflower into the pan. Toss to coat with the spicy butter as evenly as possible.
5. Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet; Cook in the oven until browned, sizzling, and tender with crispy bits forming on the edges, about 25 minutes. Stir halfway. through the cooking time. 
6. Adjust salt an pepper to taste and serve.

Enjoy!

Roasted Mexican Zucchini

Roasted Mexican Zucchini

adapted from Bowl of Delicious

This a a great zero point side dish that packs a lot of flavor.

Cotija cheese is a a Mexican dry cow's milk cheese which is usually grated. Good substitutions are parmesan, ricotta salata, feta or queso fresco.

Makes 2 servings                                                      0 WW Blue point / serving

1 medium zucchini, diced

cooking spray

1/2 tsp. chili powder

1/2 tsp. garlic powder

1/8 tsp. cayenne pepper

1 tsp. grated cotija or Parmesan cheese

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. Combine the chili powder, garlic powder and cayenne pepper. Mix well.
3. On a rimmed baking sheet, coated with cooking spray, toss the zucchini with chili powder mix.
4. Spread evenly on the sheet and roast for about 25 minutes or until the zucchini is lightly browned and soft.
5. Season to taste with Kosher salt and freshly ground black pepper and sprinkle with cheese before serving.\

Enjoy!

Shrimp & Corn Chowder

 Shrimp & Corn Chowder

adapted from Cooking Light Annual Recipes 2015

Use fresh corn if available.

Makes 2 servings                                                    4 WW Blue Points / serving

2 center cut bacon slices, chopped

2 scallions, chopped, divided

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

2 garlic cloves, minced

2 Tbsp. all-purpose flour

1 cups skim milk

3/4 cup homemade chicken stock or canned broth

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

1/2 lb. shrimp, peeled, deveined and large chop

3/4 cup frozen or canned corn, thawed if frozen

1. Cook the bacon in a saucepan until crisp, about 6 minutes. Remove with a slotted spoon to a paper towel to drain. Leave the drippings in the pan.
2. Add all but 1 Tbsp. scallion greens, garlic and thyme to the drippings in the pan; sauté 2 minutes.
3. Sprinkle the flour over the mixture and cook 1 minute, stirring constantly.
4. Slowly whisk in the  milk, broth and bay leaf, making sure to break up any lumps. Bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Add the salt, black pepper, red pepper, shrimp and corn; simmer for about 4 minutes or until the shrimp is cooked through.
6. Discard the bay leaf.
7. Serve topped with reserved scallion greens.

Enjoy!

Our Favorite Blackening Seasoning

Our Favorite Blackening Seasoning

 adapted from Guy Fieri Family Food (2016)

We have tried a variety of different blackened seasoning blend recipes and they have all seemed to hot or too mild. This one is just right.

Makes about 1/4 cup                                        0 WW Blue points 

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

1. Combine all ingredients in a small bowl and mix well.

Cajun Chicken & Andouille Sausage

Cajun Chicken & Andouille Sausage

adapted from Guy Fieri Family Food (2016)

The mixture will also make a wonderful sandwich filling by slicing a V shaped channel in a torpedo / sub roll and remove the excess bread. Sprinkle the cheese in the roll and place in a 350F oven until the cheese is melted and the bread is slightly crusty. Divide the slaw among the rolls, top with the chicken / sausage mixture and top with remoulade and scallions.

Serves 4                                                               3 WW Blue points / serving

Slaw                                                                    

1 cup finely sliced cabbage                               

1/2 cup julienned carrot                                      

1 1/2 Tbsp. red wine vinegar                              

1 tsp. sugar substitute

Blackened Seasoning

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

Chicken & Sausage

1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes

cooking spray

4 chicken andouille sausages, sliced

1 bell pepper, sliced

1 medium onion, sliced

Kosher salt & freshly ground black pepper to taste

1 /2 cup reduced fat cheddar cheese

3 tsp. chopped scallion greens

4 Tbsp. Creole Remoulade Sauce

1. Combine all of the slaw ingredients in a small bowl and toss to blend. Set in the refrigerator for at least 15 minutes.
2. Mix the Blackening Seasoning ingredients in a small bowl and mix well.
3. Liberally seasoning the chicken with the blackening seasoning.
4. Preheat the broiler.
5. In a large sauté pan, add the sausage and cook until well browned, 4-5 minutes. Transfer the sausage to a plate and set aside.
6. Add a little more cooking spray and the seasoned chicken to the pan. Cook until well blackened all over about 6 minutes. Transfer the chicken to the plate with the sausage.
7. Add more cooking spray to the pan along with the garlic, peppers and onions and cook until well charred around the edges, about 6 minutes.
8. Reduce the heat to medium and return the chicken and sausage to the pan. Toss and heat through. 
9. Sprinkle the cheese on top of the chicken mixture and place into the broiler until the cheese melts.
10. Divide the chicken among 4 plates, top with the slaw, drizzle with remoulade and scallions.

Enjoy!

Cauliflower Carrot "Rice"

Cauliflower Carrot "Rice"

adapted from Domesticate Me

I have been playing with vegetable "rice". It does not have the same taste but it provides a similar texture. It is a low fat high flavor substitute and can take on any flavors you would add to white or brown rice.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                                0 WW Blue points / serving

1 large carrot, peeled and roughly chopped

1/3 medium cauliflower, florets only

1 Tbsp. water + more if needed

2/3 tsp. turmeric

pinch cayenne

pinch cumin

1 tsp. fresh lemon juice

Kosher salt

2 Tbsp. parsley, chopped

1. Add the carrots to the bowl of a food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
2. Add the cauliflower florets to the bowl of the food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
3. In a skillet coated with cooking spray, cook the carrot - cauliflower along with the turmeric, cayenne, cumin and water for 2-3 minutes or until the "rice" is tender. Add more water if the mixture starts to stick.
4. Turn off the heat, stir in the lemon juice and parsley. 
5. Season to taste with kosher salt before serving.

Enjoy!

Fajita Seasoning

 Fajita Seasoning

adapted from Food Network

1 tsp. chili powder

1/3 tsp. ground cumin

1/3 tsp garlic powder

1/6 tsp. onion powder

1/6 tsp. sugar substitute

1/6 tsp. paprika

pinch of cayenne

pinch of kosher salt

1. Combine all ingredients in an air tight container.
2. Mix well.

Enjoy!