Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Bun-less Chili Cheese Turkey Dogs

Bun-less Chili Cheese Turkey Dogs

adapted from America's Test Kitchen

I lightened this recipe by replacing ground beef with ground turkey, beef hot dogs with smoked turkey dogs and American cheese with light American cheese as well as making less cheese sauce.

served with Zucchini Chips

Makes 4 servings                                                        5 WW pts / serving

1/2 lb. lean ground turkey
1 Tbsp. chili powder
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. tomato paste
1/2 cup water
8 ounces deli American cheese, chopped coarse
4 tsp. skim milk
2 Tbsp. chopped jarred hot banana peppers, plus 1 tsp. brine
4 smoked turkey hot dogs
¼ cup finely chopped onion

1. In a pan coated with cooking spray, combine the turkey, chili powder, salt, and pepper; Cook over medium heat breaking up the meat, until it is no longer pink, about 5 minutes. 
2. Push the turkey to the side; Add the tomato paste and cook until paste begins to darken, about 1 minute. Add water, stir to combine the tomato paste and turkey; Cook until sauce thickens and coats the turkey, about 4 minutes. 
3. Set aside and keep warm.
4. While the meat is cooking, microwave the American cheese, milk, and brine in small bowl until cheese is fully melted, about 1 minute, stirring occasionally. Cover to keep warm.
5. Cook the hot dogs in a grill pan or on the grill, about 2 minutes per side. 
6. To serve divide hot dogs, chili, and cheese sauce evenly among 4 plates. 
7. Top with the peppers and onion prior to serving

Enjoy!.

Barefoot Contessa's BBQ Sauce

Barefoot Contessa's BBQ Sauce

adapted from The Barefoot Contessa Cookbook©

Ina Garten is one of my favorite chefs. I wish I could have gotten to Long Island before she sold The Barefoot Contessa store in 1996.

Makes 1 1/2 quarts

1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup vegetable oil
1 cup tomato paste 
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 1/2 tsp. crushed red pepper flakes

1. In a saucepan on low heat, saute the onions and garlic with the vegetable oil until the onions are translucent but not browned, about 10 minutes.
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. 
3. Simmer uncovered on low heat for 30 minutes. 
4. Use immediately or store in the refrigerator.

Enjoy!

Picadillo Style Beef Chili

Picadillo Style Beef Chili

adapted from  Cook's Country April/May 2020

Picadillo is a Latin American dish made with ground beef, potatoes, and a tomato sauce. It can be served as a main dish with rice, used as a filling for empanadas, tacos, or other pastries, or as a topping for sopes. This recipes adds the seasoning for chili for a unique twist on a beanless chili.

The fire roasted tomatoes provides an abundance of flavor that allows this meal to develop a depth of flavor that tastes like it has simmered for a long time.

Makes 2 servings                                                              1 WW points / serving

1/2 lb.lean ground beef
1 tsp. Kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 onion, chopped fine
1/2 jalapeño chile, stemmed, halved, seeded, and sliced thin
2 1/2 tsp. chili powder
1 1/2 garlic cloves, minced
1 (14.5-ounce) cans fire-roasted diced tomatoes, drained
1 cup homemade chicken stock or canned broth
1/2 lb.Yukon Gold potatoes, peeled and cut into ½-inch pieces
1/4 cup pimento-stuffed green olives, sliced thin

1. In a pot, cook the beef, 1/2 tsp. salt and pepper over medium-high heat, breaking up meat until it is beginning to brown, about 10 minutes.
2. Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. 
3. Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
4. Reduce heat to medium and simmer uncovered until potatoes are tender,  about 15 minutes.*
5. Stir in olives prior to serving

Enjoy!

* If you prefer a thinner soup, cover the pot while cooking the potatoes.

Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning

adapted from mastercook.com

I have many recipes that call for rotisserie chicken but when I'm cooking for 2 I don't want to go out and but a rotisserie chicken; not to mention they cost a lot more than cooking a seasoned chicken breast. This seasoning blend gives you the flavor of the skin of a rotisserie chicken without the fat and calories.

Makes about 4 1/2 teaspoons                                              0 WW points / tsp

1/2 tsp. Kosher salt
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. finely ground black pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme

Combine all seasoning in a small resealable bowl or container. Stir to combine.

Enjoy!

Chicken and Pinto Bean Soup

Chicken and Pinto Bean Soup

adapted from Taste of Home November 2013

Feel free to use any type of beans that you have on hand.

Makes 3 servings                                                          4 WW pp / serving

1/4 lb. boneless, skinless chicken breasts, cut into 1/2 inch pieces
2 cups homemade chicken stock or canned broth
3/4 cups canned or frozen corn
1/2 can (15 oz.) pinto beans, rinsed and drained
1/2 can (10 oz.) diced tomatoes and habaneros, undrained
1 Tbsp. cilantro, minced
1 1/2 tsp. chili powder
1/4 tsp. ground cumin
1.5 oz. baked tortilla chips
2 Tbsp. fat free cheddar cheese

1. In a soup pot coated with cooking spray, cook the chicken until no longer pink, about 5 minutes.
2. Add broth, corn, beans, tomatoes, cilantro, chili powder and cumin to the pot; Bring to a boil.
3. Reduce heat and simmer until flavors are melded, about 15 minutes.
4. Add the cilantro and serve with chips and cheese on the side.

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.

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!

Tequila Lime Chicken

Tequila Lime Chicken

adapted from Barefoot Contessa Family Style

I love Ina Garten's recipes but they are not all that low in fat and calories. I've been playing with lightening them up.

This recipe makes about 1/2 cup of marinade. The total point count for all of the marinade is 4 points. There was  1/4 cup + 2 Tbsp. remaining after draining the chicken. Since all of the marinade is not absorbed into the chicken we do not have to account for all of the points.

served with Cilantro Lime Rice

Makes 3 servings                                                      1 WW Blue points / serving

2 Tbsp. tequila

1/4 cup lime juice

2 Tbsp. orange juice

3/4 tsp. chili powder

3/4 tsp. minced jalapeno pepper

3/4 tsp. minced garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

3 boneless, skinless chicken breasts

1. Combine the tequila, juices, chili powder, jalapeno, garlic, salt and pepper; whisk to combine.
2. Place the chicken in a zip-top bag with the marinade; refrigerate and let marinade overnight.
3. Cook the chicken in a grill pan or on a grill coated with cooking spray; 5 minutes on first side and about 10 minutes on the other side until cooked through.
4. Cover tightly and allow to rest for 5 minutes.
5. Serve hot or at room temperature.

Enjoy!                           

Zucchini & Corn Enchiladas

Zucchini & Corn Enchiladas

adapted from Eating Well

This is a very satisfying meatless version of an Tex-Mex classic.

served with Fat Free Refried Black Beans

Makes 2 servings                                                     5 WW Blue points / serving

1 3/4 cup crushed or strained tomatoes

1 cup diced onions, divided

1 clove garlic, minced

1 dried ancho chile pepper

2 1/4 tsp. chili powder

2 1/4 tsp. dried oregano

3/4 tsp. dried cumin

1/2 tsp. Kosher salt

Cooking spray

4 Tumaro's Ancient Grain Wraps or your favorite low-carb wraps

1 cup diced zucchini

1 cup grilled corn or canned or frozen corn thawed

1/2 cup reduced fat Mexican blend cheese

1 scallion - green part only, chopped

1. Preheat the oven to 425F.
2. Soak the ancho chile pepper in a cup of hot water for about 20 minutes.
3. Remove the ancho from the water, remove stem and seeds; Dice one half of the pepper; set the other half aside for another purpose.
4. Combine the tomatoes, 1/2 cup onions, garlic, diced ancho chile, chili powder, oregano, cumin and salt in a blender; puree on high until smooth, about 1 minute.
5. Coat the bottom of a baking pan with cooking spray.
6. Spread 1/2 cup of sauce in the bottom of a baking pan.
7. Combine the zucchini, corn and 1/2 cup chopped onions in a bowl.
8. Lay out the wraps on a work surface.
9. Divide the zucchini mixture among the 4 tortillas.
10. Add 2 Tbsp. of cheese to each tortilla.
11. Roll up each tortilla, jelly roll style and place in the baking pan; if any of the fill falls out just set it aside.
12. Top the enchiladas with about another 1/2 cup of the enchilada sauce and any of the filling that fell out.
13. Cover tightly with foil; Bake in the oven for 10 minutes.
14. Remove the foil and bake for an additional 15 minutes.
15. Top the enchiladas with scallions before serving.

Enjoy!

Southwestern Chicken Stuffed Peppers

 Southwestern Chicken Stuffed Peppers

adapted from Penzeys Catalogue

Stuffed peppers are frequently made with ground beef and white rice. This version cuts down on the fat and calories by using ground chicken breast and cauliflower rice.

If you prefer a less saucy stuffed pepper, reduce or eliminate the sauce.

Makes 3 servings                                                      0 WW Blue points / serving

3 bell peppers

1/4 lb. ground chicken breast

1/2 tsp. Penzeys Northwoods seasoning or your favorite poultry seasoning 

1/2 cup black beans, rinsed & drained

1/4 cup salsa

1/2 cup corn, canned or frozen, defroster

1/4 onion, chopped

2 cloves garlic, minced

1 15 oz. can diced tomatoes, divided

1/4 cup cauliflower rice

1/2 tsp. chili powder

1/4 tsp Arbol chili powder or your favorite hotter chili powder

1/4 tsp. ground cumin

Kosher salt & Freshly ground black pepper

2 tsp. dried minced onions

1/2 tsp. sugar substitute

3/4 tsp. dried basil

1 Tbsp. cake flour or all-purpose flour

3 Tbsp. water

1. Slice the tops off the peppers and chop. Set aside.
2. Remove the seeds and ribs from the peppers, leaving the peppers whole and set aside.
3. In a skillet coated with cooking spray, cook the chopped peppers, onion and garlic until tender crisp, about 5 minutes; transfer to a large bowl.
4. Coat the same skillet with cooking spray, cook the ground chicken until just cooked through.
5. Add the Northwoods or poultry seasoning and cook an additional minutes; transfer to the bowl with the pepper mixture.
6. Add the beans, salsa, corn, tomatoes, cauliflower rice, chili powders and cumin. Toss to combine.
7. Season to taste with salt and pepper.
8. Spoon the chicken mixture into the peppers and place in a oven proof pot of baking dish.; Set aside.
9. Puree 1 1/2 cups of the diced tomatoes in a small food processor or blender.
10. Add the pureed tomatoes to the same skillet the chicken was cooked in.
11. Add the minced onion, sugar substitute, and basil.
12. Combine the flour and water in a small dish and whisk to combine; add to the skillet with the tomato mixture.
13. Cook, whisking frequently for about 10 minutes or until the mixture thickens.
14. Top the stuffed peppers with the tomato sauce.
15. Cover the pan with foil and lid if using a pot; Bake 45 minutes covered.
16. Uncover and cook an additional 15 minutes.
17. Serve topping with additional sauce from the bottom of the pan.

Enjoy!

Southwestern Chicken Soup

Southwestern Chicken Soup

adapted from The myWW Program Cookbook (2019)

This is a flavorful soup which can be served as a main course or a side dish.

If you cut the chicken into bite-size pieces makes it quicker to cook.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, cut into 1/2-inch pieces

Kosher salt & Freshly ground black pepper

1/2 medium onion, chopped

1/2 small bell pepper, chopped

1/2 jalapeno, seeded, ribs removed and chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1 tsp. ground cumin

3 cups homemade chicken stock or canned broth

1/2 (14.5 oz.) can diced tomatoes, drained

1/2 cup frozen, canned or fresh corn

2 Tbsp. lightly packed cilantro leaves, chopped

1. Place the chicken in a pot coated with cooking spray; season to taste with salt and pepper.
2. Cook over medium heat until cooked through and lighted browned, about 5 minutes; transfer the chicken to a plate. 
3. Spray the pot with additional cooking spray; add onion, bell pepper and jalapeno; cook until the vegetables have softened, about 3 minutes.
4. Add the garlic, chili powder and cumin and cook stirring constantly, until fragrant, about 30 seconds.
5. Stir in the broth, tomatoes and corn; Cover and bring to a boil.
6. Simmer, covered, until vegetables are tender, about 8 minutes.
7. Stir in chicken and cook until heated through, about 2 minutes.
8. Ladle soup into bowls and sprinkle with cilantro.

Enjoy!

Reduced Fat Salsa Ranch Dressing

 Reduced Fat Salsa Ranch Dressing

This dressing is great for fajita or taco salads.

Makes about 1/4 cup                                                  1 WW Blue point / 2 Tbsp.

2 Tbsp. reduced fat ranch dressing, homemade or purchased

2 Tbsp. + 2 tsp. fat free salsa

1/8 tsp. Ancho chili powder

• Mix all ingredients in a small bowl.

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!

Zero Point Vegetarian Chili

 Zero Point Vegetarian Chili

adapted from DIY Candy

Use any canned beans you have on hand such has black beans, cannellini beans, pink beans etc.

This is a mildly spicy chili. If you want it hotter use a canned diced tomatoes with habaneros.

Alternatively, this can be cooked in a slow cooker. Sauté the zucchini, onion, carrots, celery and pepper in a pan coated with cooking spray, about 5 minutes or until tender. Add the veggies and the remaining ingredients to a slow cooker coated with cooking spray and cook on high for 3-4 hours or low for 7-8 hours.

Makes 3 servings                                                     0 WW Blue points / serving

1  15-oz can pinto beans, drained & rinsed

1  15-oz can kidney beans, drained & rinsed

1 10 oz. can diced tomatoes with green chiles

5 oz. tomato sauce

1 small zucchini, diced

1 carrot, peeled & diced

2 small yellow bell peppers, seeded & diced

2/3 celery stalk, diced

1/2 cup canned or frozen corn, drained

1/2 tsp. cumin

1/2 tsp. dried oregano

1 tsp. chili powder

1 cloves garlic, minced

1/3 onion, diced

1. Put all ingredients in a small electric pressure cooker, stir to combine.
2. Select the Beans / Chili or Meat / Stew button depending on your cooker. 
3. Make sure the pressure valve is closed. Start the machine. It will cook for 20-30 minutes depending on your machine. (min is 30 minutes).
4. Release the pressure and serve.

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!

Salmon Tacos with Creamy Tomatillo Sauce

Salmon Tacos with Creamy Tomatillo Sauce

adapted from Cooking Light May 2013

This recipe can me made with any type of fish. To make your meal more colorful, alter the type of cabbage depending on the type of fish you are using. With salmon, I like to use green or Asian cabbage. With white fish I prefer to use red.

These tacos can also be served in corn or flour tortillas but we are trying to keep our carbs low.

Makes 2 servings                     

Taco - 0 WW Blue points / serving          Sauce -1 WW Blue point / 1/4 cup

2 cups thinly sliced cabbage

1 Tbsp. fresh lime juice

1/4 tsp salt

2 tsp. chili powder

2/3 tsp. cumin

1/3 tsp. oregano

1/3 freshly ground black pepper

Cooking spray

1/2 lb. salmon fillets

Large lettuce leaves

Tomatillo Sauce

Optional 0 point Taco toppings

Thinly sliced onions

Fat free salsa

1. Combine the cabbage, lime juice and salt in a small bowl and place in the refrigerator for at least 30 minutes to soften.
2. Preheat the oven to 500F.
3. Combine the chili powder, cumin, oregano and pepper in a small bowl.
4. Place the salmon on a baking sheet coated with cooking spray.
5. Spray the fish with cooking spray and sprinkle liberally with the seasoning mix.
6. Roast the fish until cooked through, about 7-10 minutes, depending on the thickness of the fish.
7. Serve the fish with the cabbage and tomatillo sauce in lettuce leaves along with your favorite taco toppers.

Enjoy!

Guy Fieri's Dry Rub

 Guy Fieri's Dry Rub

adapted from Guy Fieri Family Food (2016)

According to Guy this rub is great on all kinds of meat (pork, beef, lamb) and chicken.

Makes about 1/3 cup        0 WW Blue points / serving

(enough for 3-4 chicken breasts) 

1 Tbsp. chili powder

1 Tbsp. granulated garlic

1 tsp. paprika

1 tsp. smoked paprika

1 tsp. Truvia brown sugar blend

2/3 tsp. dry mustard

2/3 tsp. rubbed sage

2/3 tsp. dried thyme

1/3 tsp. dried oregano

1 Tbsp. Kosher salt

2/3 tsp. freshly ground black pepper 

1. Combine all ingredients and mix well to combine.
2. Store in an air-tight container.

Enjoy!