Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!

 

Tomatoes and Feta with Chickpeas Over Pearled Couscous

Tomatoes and Feta with Chickpeas Over Pearled Couscous

adapted from Bon Appetit

I was listening to Bon Appetit's© podcast Dinner SOS while I was delivering Meal on Wheels today. They were discussing this recipe and it sounded intriguing to me so I had to try it, of course with some tweaks to reduce the amount of leftovers I could have and to use things that I had in the house. You can reduce the number of points by using cooking spray instead of the olive and using less feta. You could also eliminate the couscous and serve it with a low carb tortilla for scooping.

I used a combination of Roma tomatoes and grape tomatoes because that is what I had in the house. The arugula provides a freshness while the vinegar adds a little tang.

Makes 2 servings                                                              7 WW pts / serving                                                          
1/2 lb. tomatoes, cored, cut into 1½"-thick wedges if large
1 1/2 tsp olive oil, divided
1/2 tsp. Kosher salt, divided
Freshly ground pepper
1/2 15.5-oz. cans chickpeas, rinsed, patted dry
1/4 tsp. ground cumin
1/8 tsp. smoked paprika
3 oz. reduced fat feta, cut into ½"-thick slabs
1 small handful arugula
3 pitted green olives, chopped
Sherry vinegar or red wine vinegar (for drizzling)
1/4 cup pearled couscous

1. Preheat the oven to 425°. 
2. Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tsp. olive oil and season with 1/4 tsp. salt and freshly ground pepper; toss to coat. 
3. Roast in the preheated oven until collapsed and slightly jammy, about 25 minutes. Remove from oven and heat broiler
4. While the tomatoes are cooking, bring a pot of salted water to a boil.
5. In a small bowl, combine the chickpeas, cumin, smoked paprika, and 1/4 tsp. salt; Drizzle lightly with oil and toss to coat.
6. Cook the couscous until al dente, about 8 minutes; Drain, reserving some of the pasta liquid. and set aside.
7. After the tomatoes have been cooking for 25 minutes, removed them from the oven and preheat the broiler.
8. Spoon the chickpea mixture over and around tomatoes; Top with feta slices.
9. Broil on top rack until tomatoes and feta are blistered, about 5-8 minutes. 
10. Let tomato-chickpea mixture cool 5 minutes.
11. Scatter arugula and olives over tomato-chickpea mixture; Adjust the sauciness of the mixture with reserved pasta water as needed.
12. Drizzle with some vinegar; Season to taste with salt and pepper. 
13. Serve over the couscous.

Enjoy!

Marinated Chickpeas

I had half a can of chickpeas (garbanzo beans) left over from the Greek Pasta Salad last night. I am marinating them overnight them adding them to our salads for lunch tomorrow. They could also be served on a lettuce leaf as part of a larger meal.

Marinated Chickpeas

1/2 15-oz can chickpeas, rinse and drained
2 thin slices of onion, chopped
2 Tbsp olive oil
1/2 Tbsp lemon juice
1/2 Tbsp red wine vinegar
1/2 tsp garlic powder
1/4 tsp dried oregano
1 small pinch tarragon
Salt and freshly ground pepper to taste

Combine the oil, lemon juice, vinegar, garlic powder, oregano and tarragon in a small bowl and which to combine. Add salt and freshly ground pepper to taste.
Add the chickpeas and onion to the bowl. Toss well to combine. Let marinate overnight before using.

Greek Pasta Salad

Pasta salads just scream summer to me. This one is quick, easy and loaded with fresh vegetables. It uses a pre-made Greek vinaigrette. Use your favorite or make your own. I have recently discovered Gazebo Lite Greek Salad Dressing and Marinade !

Greek Pasta Salad
adapted from kraft.com

1 1/2 cups elbow macaroni, uncooked
1 cup baby spinach leaves
1/2 cup crumbled feta cheese
1/3 cup cherry tomatoes, halved or quartered if large
1/3 cup drained, rinsed chick peas
2 Tbsp chopped black olives
1/4 cup Greek salad dressing

Cook the pasta according to package directions. Rinse under cold water until cooled. Mix with the remaining ingredients. Can we served immediately or refrigerated until ready to serve.

Hummus

Warren has a new favorite dip .... hummus. Given the ingredients I have a hard time paying $3.50 for 10 ounces and that's when it was on sale. So I am off to the kitchen to find a recipes that is just as good. This one had a stronger lemon and tahini taste than I prefer but Warren likes it.

Onion & Garlic Hummus

Adapted from http://www.tasteofhome.com/recipes/lick-the-bowl-clean-hummus
1 large onion, thinly sliced
1/4 cup plus 1/3 cup olive oil, divided
1 can (15 ounces) garbanzo beans, rinsed & drained
1/4 cup plus 2 tablespoons lemon juice
1/4 cup tahini
4 garlic cloves, minced
1/8 teaspoon salt
1/8 teaspoon pepper
 
Saute the onions in 1/4 cup oil until softened. Continue cooking over low heat for about 30 minutes or until golden brown.
Transfer to a food processor; add the beans, lemon juice, tahini, garlic, salt, pepper and remaining oil. Process until smooth. Serve with chips. 

Lot's of Cooking but Not Much Blogging This Past Week

We made many yummy things this week that were all figure friendly ......

Chicken with Lemon Basil Sauce
This sauce does not look pretty but tastes great.
adapted from Epicurious.com
4 skinless boneless chicken breast halves
3 tablespoons fresh lemon juice
4 garlic cloves, chopped
1 teaspoon (packed) grated lemon peel
1 cup canned low-salt chicken broth
1/2 cup chopped fresh basil or 1 tablespoon dried

Coat a skillet with cooking spray and place over medium-high heat. Sprinkle chicken with salt and pepper. Add chicken to skillet and sauté until brown and cooked through, about 5 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
Add lemon juice, garlic and lemon peel to same skillet. Stir over medium-high heat until fragrant, about 30 seconds. Add chicken broth; boil until reduced to sauce consistency, about 8 minutes. Mix basil into sauce. Season to taste with salt and pepper. Spoon sauce over chicken and serve.


Cauliflower Puree
The original recipe called for heavy cream but I wanted to lighten it up. It was still very yummy.
adapted from Gourmet January 2002

1/2 lb cauliflower florets, chopped (2 2/3 cups)
1 garlic clove, smashed
1/3 cup vegetable stock
1/2 teaspoon salt
2 tablespoons 2% milk
1 teaspoon unsalted butter
Simmer cauliflower, garlic, broth, and salt in a small saucepan, covered, until
cauliflower is very tender, about 10 minutes. Purée mixture with milk and
butter in a food processor until smooth (use caution when blending hot liquids),
or mash with a potato masher or a fork. 

Buffalo Hummus
I did not get much of this because my husband ate most of it. On its own it was not that great but when combined with blue corn chips ..... Yum.
1 cup canned chickpeas, drained and rinsed, 2 1/2 Tbsp liquid reserved
1 clove garlic
2 Tbsp tahini
2 Tbsp lemon juice
1/2 tsp. paprika
2 tsp barbecue sauce
1 Tbsp cayenne hot sauce
1 tsp distilled white vinegar
Kosher salt to taste
Puree the chickpeas, chickpea liquid, garlic, tahini, lemon juice, paprika, barbecue sauce, hot sauce, vinegar and 1/2 teaspoon salt in a food processor until smooth and creamy.
Serve with your dippers of choice.


Roasted Peppers Stuffed with Tomatoes, Onions and Basil
I had these for lunch a couple times this week. 
adapted from Gourmet July 1999
4 bell peppers
1 pint cherry tomatoes
1 medium onion
1 cup packed fresh basil leaves
3 garlic cloves
Preheat oven to 425°F and coat a large shallow baking pan with cooking spray.
Halve bell peppers lengthwise discarding seeds and ribs. Arrange peppers, cut
sides up, in baking pan and lightly coat the cut edges and stems with cooking spray. Halve tomatoes and chop onion and basil. Finely chop garlic and in a bowl toss with tomatoes, onion, basil and salt and pepper to taste. Divide mixture
among peppers and roast in upper third of oven until peppers are tender, about
20 minutes.


BBQ Sauce Marinade 
When I first read this recipe O thought it could be either really good or really bad. We ended up liking it. It provids the smoky BBQ taste without the heaviness or stickiness of the sauce. I marinaded skinless bone-in chicken legs and roasted them in the oven.

adapted from Real Simple, September 2006

1/3 cup barbecue sauce
3/4 cup white wine
2 tablespoons white wine vinegar
3 cloves crushed garlic
1 tsp dried thyme
1 tsp dried rosemary
Combine all ingredients. Can be used, add steaks, pork chops, or chicken to the marinade, cover, and refrigerate for up to 8 hours.

Beef Bolognese
I didn't get a picture of this one but we all know what meat sauce looks like. The boys loved it over pasta. I had it with roasted eggplant and zucchini. I calculated the Weight Watchers Plus Points to be 1 point per quarter cup of sauce. 
adapted from http://www.tasteofhome.com/Recipes/Beef-Bolognese-with-Linguine
1 lb lean ground beef (90% lean)
1 medium onion, chopped
1 large carrot, chopped
2 celery ribs, chopped
6 oz tomato paste, divided
3 garlic cloves, sliced
1 Tbsp. dried parsley flakes
1 1/2 tsp. kosher salt
1 tsp. dried basil1 tsp. dried marjoram1/2 tsp. coarsely ground pepper
1/4 teaspoon crushed red pepper flakes (or to taste)
1/2 cup dry red wine
1 can (28 ounces each) diced tomatoes, undrained
1/2 cups vegetable stock
2 bay leaves
1 cups 2% milk
 
In a stockpot, cook the beef over for 8-10 minutes or until no longer pink, breaking into crumbles. Remove beef with a slotted spoon; set aside. Pour off drippings. 
Coat the same pot with cooking spray. Add the onions, carrots and celery; cook and stir until tender. Stir in half of the tomato paste; cook and stir 3 minutes longer. Add the garlic, seasonings and beef. 
Stir in wine. Bring to a boil; cook until almost evaporated. 
Add tomatoes, stock and bay leaves; return to a boil. Reduce heat;simmer, uncovered, for 3 hours or until desired consistency,stirring in milk and remaining tomato paste halfway through cooking. Remove bay leaves and serve.

Lemon Garlic Marinade

Another one without a picture but we used this as chicken for dinner and for Warren in sandwiches. Even topped a little with the bolognese above.

The longer the chicken marinates, the better! I actually let split chicken breasts sit for 2 days before cooking. 

3 cloves garlic, minced
1/2 cup fresh lemon juice

1/2 cups extra-virgin olive oil
1 tsp salt
1 tsp pepper
1/2 teaspoon red pepper flakes
1/2 cup chopped flat-leaf parsley

Combine all ingredients in a bowl. Place chicken in a resealable bag and top with marinade.