Thai Turkey Lettuce Boats

Thai Turkey Lettuce Boats

adapted from Weeknights with Giada^© by Giada De Laurentiis

Most recipes that use lettuce as a serving vessel calls for Bibb lettuce. The Bibb lettuce that I can find is always small and you can barely fit much fitting into it. I prefer to use romaine. The sturdy rib running down the middle prevents the lettuce from falling apart while you are eating it. Not to mention romaine is much less expensive that thee Bibb or the lettuce that is packaged in the plastic containers and labeled as being for wraps. 

I like to use the lemongrass paste that you can find in the produce section of the grocery store. Fresh lemongrass is not that easy to find if you do not live near an Asian market.

To make this a 0 point meal, replace the honey with sugar substitute.

Makes 2 servings                                                             3 WW points / serving

8 tsp. freshly squeezed lime juice

1 1/2 tsp. freshly squeezed lemon juice

1 Tbsp. fish sauce

1 Tbsp honey

Cooking spray

1 shallot, chopped

1/2 red onion, chopped

2 Tbsp. lemongrass paste or fresh lemongrass chopped

1/2 serrano chile, seeded, stemmed and minced

10 oz. ground turkey

Kosher salt and Freshly ground black pepper

2 Tbsp. chopped basil (or your herb of choice)

Romaine leaves for serving (or your lettuce of choice)

1. In a small bowl whisk together the lime juice, lemon juice, fish sauce and honey; set aside.
2. In a skillet coated with cooking spray, cook the onions, shallots, lemongrass and chile over medium heat until softened, about 5 minutes.
3. Add the turkey and cook, stirring frequently until it is cooked through, about 5 more minutes.
4. Pour in the dressing and cook until combined, about 2 more minutes.
5. Season to taste with salt and pepper
6.  Remove from the heat and add the basil.
7. Serve in lettuce leaves

Enjoy!

Watermelon & Feta Salad

 Watermelon & Feta Salad

adapted from Foodnetwork.com

This is a wonderful light summer salad that is full of flavor.

Makes 2 servings

1 clove garlic, minced
1/2 small serrano chile, seeded and minced
2 Tbsp. olive oil
1 Tbsp. water
3 Tbsp. red wine vinegar
Kosher salt and freshly ground pepper
2 Tbsp. finely torn fresh mint
1 1/2 cups diced seedless watermelon
1/4 cup diced cucumber
2 Tbsp. chopped scallions
2 Tbsp. feta cheese, crumbled

1. In a small container combine the garlic, serrano, oil and vinegar. Cover and shake vigorously Season to taste with salt and pepper. Set aside.
2. Divide the watermelon, cucumber and scallions between 2 bowls. Dress with the vinaigrette.
3. Sprinkle the feta on top.
4. Serve immediately.

Enjoy!

Roasted Salmon with Mandarins and Coconut Chile Crisp

Roasted Salmon with Mandarins and Coconut Chile Crisp

adapted from Bon Appetit February 2022

In this bright and refreshing main dish, roasted salmon is paired with juicy mandarins and topped with coconut flakes and peanuts sautéed with chiles and ginger. 

Makes 3 servings                  Fish 0 WW pp / serving; Chile crisp 2 WW pp / Tbsp.

1 lb. boneless salmon fillet, skin on
Kosher salt
Cooking spray

1 1/2 Tbsp. olive oil

1 Fresno chile or jalapeno chopped
1 1/2" piece ginger, peeled, finely chopped
1/2 cup unsweetened coconut flakes
1/4 cup unsalted roasted peanuts

1/2 cup unsweetened coconut flakes

1/4 cup roasted peanuts

1 lb. mandarins, peeled, sectioned and cut into pieces

1 1/2 Tbsp. rice vinegar

Pink Himalayan sea salt or Kosher salt

1. Preheat oven to 350°. 
2. Pat salmon dry, then season with kosher salt. 
3. Coat a heated pan with cooking spray and sear the salmon skin side down until well browned, about 6 minutes.
4. Transfer the pan to oven and roast until flesh is opaque and flakes easily. about 12 minutes.
5. While the fish is roasting, cook chiles, ginger, coconut flakes, peanuts, oil and water in a small saucepan, stirring often, until coconut and peanuts are golden, about 8 minutes. 
6. Transfer coconut-chile crisp to a heatproof bowl and let cool slightly.
7. Stir vinegar into coconut-chile crisp and season with to taste with kosher salt.
8. Serve the salmon with the mandarins on the side, topped with the coconut chile crisp and pinch of Himalayan sea salt. 

Enjoy!

Classic Fat Free Marinara

Classic Fat Free Marinara

adapted from Food Network

Marinara sauce is just as tasty even without added oil and butter. Use cooking spray to sauté the garlic and you will never know the difference.

Use this in your favorite pasta or pizza recipe.

Makes about 2 cups                                                 0 WW Blue points / serving

Cooking spray

3 cloves garlic, minced

1 35.2 oz. carton strained tomatoes, or crushed tomatoes

1 tsp. Italian seasoning

1 small basil sprig

2 Calabrian chiles (optional)

Kosher salt and Freshly ground black pepper

1. In a pot coated with cooking spray, sauté the garlic until fragrant.
2. Add the tomatoes, Italian seasoning, basil and chiles (if using), bring to a boil.
3. Cover and simmer over low heat for 1 hour. Stirring occasionally.
4. Season to taste with salt and pepper.

Enjoy!

Calabrian Chili Marinara Sauce

Calabrian Chili Marinara Sauce

adapted from Simply Laura

Makes about 1 1/2 cups                            0 WW Blue points

Cooking spray

1 small onion, minced

Kosher salt and freshly ground black pepper

3 cloves garlic, minced

1 28 ounce can plum tomatoes

1/2 cup water

1/2 tsp sugar substitute

1/2 tsp dried oregano

1-2 Calabrian chiles, finely chopped

1/4 cup loosely packed basil leaves, chopped

1. Coat a saucepan with cooking spray and cook the onion seasoned with salt and pepper until softened.
2. Add the garlic and cook for another minute.
3. Add the tomatoes, crushing each one by hand, along with the tomato juices, water, sugar substitute, oregano and chiles.
4. Bring to a simmer, partially cover and cook until the flavors meld about 45-60 minutes, adding more water as needed.
5. Put the sauce through a food mill (or blender) to smooth out the sauce. If you prefer a chunkier sauce leave as is.
6. Return the sauce to the pan, add the basil and cook for about another 5 minutes.

Salsas & Guacamole

My family loves hot and spicy food. Realizing that many people do not, I always try to have a mild salsa option available. The guacamole give a creamy component that turns down the heat  of the very hot Hatch chile salsa.

I had never heard of Hatch chiles until there was a taste test of them at Wegman's a couple of years ago. The Hatch chile is from Hatch, New Mexico and is only available fresh at the end of August, beginning of September.

Fresh Tomato Salsa, Guacamole, Roasted Hatch Chile Salsa

Roasted Hatch Chile Salsa
adapted from Cooking Light September 2013 
3 Hatch chiles 
1 pound tomatoes 
4 shallots, peeled 
3 unpeeled garlic cloves 
2 Tbsp chopped fresh cilantro 
2 1/2 tablespoons fresh lime juice 
Kosher salt 

Broil the chiles, tomatoes, shallots, and garlic cloves on a baking sheet until charred on both sides. Remove chiles from pan and place them in a bag, sealed for about 15 minutes. 
Meanwhile, peel the garlic and place itin the bowl of a food processor with the tomatoes, shallots, cilantro and lime juice.
Remove and discard skins, tops, and seeds from chiles. Add them to the bowl of the food processor; Pulse to your desired consistency.

Fresh Tomato Salsa 

adapted from Gourmet December 1990 

1 lb  tomatoes, seeded, and chopped 

1 small onion

1 fresh jalapeño, seeded

1 Tbsp fresh lime juice

2 Tbsp chopped cilantro

 

Finely mince the onion jalapeno in a food processor. Transfer to a bowl. Chop the tomato in the food processor. Add to the onion .jalapeno mixture. Mix in the lime juice and cilantro. Allow to stand for about 1 hour before serving for the flavors to blend.

Guacamole

2 avocados

2 Tbsp chopped onion

1/2 jalapeno, seeded and chopped

3 Tbsp chopped tomato

Juice of 1 lime

Garlic salt, freshly ground black pepper

Place the avocado, onion, jalapeno, tomato and lime juice in a small food processor. Process until desired consistency. Season to taste with garlic salt and freshly ground black pepper.