Chipotle Aioli

Chipotle Aioli

adapted from Food Network

An aioli is just a fancy name for a flavored mayonnaise. The chipotle gives the mayo a smoky and slightly spicy taste.

Makes about 1/4 cup                                                             1 WW pp / Tbsp.

1/4 tsp. minced garlic
1/4 canned chipotle chile in adobo sauce, finely chopped
1/4 cup mayonnaise
Juice from 1/8 of a lime
Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl.
2. Spread on a condiment on a sandwich or as a dip.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Grilled Pork Chops Burst Blueberry Sauce

Grilled Pork Chops Burst Blueberry Sauce

adapted from Food & Wine

The sauce takes a savory spin to the sweet berries. The sauce can be made any time of year but summer berries tend to be sweeter. If making it off season add some sugar or honey to the sauce.

Makes 4 servings                                                      7 WW Blue points / serving

Cooking spray

1/2 large shallot, minced

1 tsp. chopped thyme

2 Tbsp.minced thyme

2 Tbsp. dry red wine

1 1/2 cups fresh blueberries

1/2 canned chipotle in adobo

1 Tbsp. adobo sauce

1/4  tsp. kosher salt, divided

314 tsp freshly ground black pepper

4 bone-in pork chops

2 tsp. Montreal Steak Seasoning

1. In a saucepan coated with cooking spray, cook the shallots and thyme, until softened, about 3 minutes.
2. Add the wine and simmer, until it is almost evavorated, about 2 minutes.
3. Stir in the blueberries, chipotle, adobo sauce, salt and pepper; cook stirring occasionally until the blueberries burst and the sauce thickens., about 4 minutes.
4. Remove from the heat and stir in the balsamic vinegar.
5. Allow the sauce to cool to room temperature, about 45 minutes. Season to taste with salt and pepper.
6. Heat a grill pan or grill to medium-high, about 450F.
7. Season the chops with Montreal Steak seasoning and grill until the pork registers 135F, about 7 minutes per side.
8. Let rest 10 minutes before serving with blueberry sauce.

Enjoy!

Chopped Salad with Creamy Chipotle Dressing

 Chopped Salad with Creamy Chipotle Dressing

adapted from Mexico One Plate at a Time by Rick Bayless

The dressing has a bit of a kick. If you want a milder spice add less of the chipotle pepper.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup reduced fat mayonnaise

1/4 cup fat free  sour cream

2 Tbsp. fat free skim milk

2 tsp. cider vinegar

1/2 tsp. dried chipotle pepper

1/4 tsp. dried cumin

1/8 tsp. dried oregano

3 Romains lettuce leaves, chopped

1/4 cup black beans, drained and rinsed

1/4 cup whole kernel corn, canned or frozen

6 grape tomatoes, chopped

2 tortillas, crushed

2 tsp. Mexican queso freso, Cojita or feta cheese

1. Combine the mayonnaise, sour cream , milk, vinegar, chipotle pepper, cumin and oregano in a small bowl; whisk to combine.
2. Divide the lettuce, beans, corn and tomatoes between 2 small bowls.
3. Top with each bowl with 1 Tbsp. of salad dressing, 1 crumbled tortilla chip and 1 tsp. cheese.

Enjoy!

Chipotle Chicken Salad Tacos

Chipotle Chicken Salad Tacos

adapted from Mexico One Plate at a Time by Rick Bayless

Trying to be a little healthier this Cinco de Mayo!

Makes 3 servings                                                     3 WW Blue points / serving

1 Tbsp. balsamic vinegar

4 tsp. olive oil

4 tsp. water

1 canned chipotle in adobo, finely chopped

1 tsp. dried cilantro

Kosher salt

1/4 head Napa cabbage, thinly sliced

1/2 large carrot, grated

1/2 small red onion, thinly sliced and quartered

1 cup poached chicken, rotisserie chicken or leftover cooked chicken

3 Tumaro's 9 Grains and Seeds wrap or your favorite 1 WW Blue point wrap

1. Whisk together the vinegar, oil, water, chipotle and cilantro until well blended; season to taste with salt
2. Add the cabbage, carrot, onion, and chicken. Toss to coat.
3. Fill each wrap with 1/3 of the salad mixture.

Enjoy!

Chunky Black Bean Soup

Chunky Black Bean Soup with Pickled Onions

adapted from NYT Cooking

I adapted this recipe to reduce the fat and calories. The recipe takes awhile to make but it is well worth the effort. Great to make on a cold weekend day.

Makes 5 servings                                    0 WW Blue points / serving of soup

Don't forget to add additional points for your toppings

1 Tbsp. pureed chipotle pepper in adobo

Cooking spray

1 carrot, peeled and chopped

1 onion, peeled and chopped

2 garlic cloves, minced

1/4 cup dry red wine

1 jalapeno, seeded and chopped

1/2 lb. dry black beans

1 quart chicken stock

1 1/2 tsp. dried oregano

1 dried bay leaf

1 1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 small red onion, thinly sliced

Juice from 1 lime, freshly squeezed

Kosher salt

Optional toppings

Fat Free sour cream             0 WW Blue points / 1 Tbsp.

Whole cilantro leaves           0 WW Blue points / 1 Tbsp.           

Thinly sliced fresh chiles       0 WW Blue points / 1 Tbsp.

Reduced fat cheddar cheese  1 WW Blue point / 1 Tbsp.

1. In a soup pot coated with cooking spray, cook the carrot, onion and garlic until soft but not brown, about 5 minutes.
2. Add the wine to the pot and cook until almost dry and the vegetables are coated.
3. Push the vegetables to the side and add the pureed chipotles. Let cook a couple of minutes. Stir to combine with the vegetables.
4. Add the stock, black beans, jalapenos, oregano and bay leaf. Bring to a boil and cook for 15 minutes.
5. Meanwhile, bring a pot of water to a boil. Reduce to low heat and cover.
6. Reduce the soup pot to low, partially cover and cook for 2 hours. Add hot water from the other pot if the soup is getting too thick.
7. While the beans are cooking, make the pickled onions by combining the red onion slices, lime juice and sprinkle of kosher salt. Let stand 30 minutes. Drain, rinse, pat dry and store in the refrigerator until ready to use.
8. Add the salt and pepper to the soup and cook until the beans are soft, about 30 minutes.
9. The soup should be a combination of whole beans, soft chunks and a creamy broth. If the soup seems thin, puree some of the beans and return them to the pot until you reach your desired thickness. It will continue to thicken as it sits. Add more hot water if it becomes too thick.
10. Serve with chopped pickled onions and your favorite toppings.

Enjoy!

Steak Taco Salad

Steak Taco Salad

adapted from Food Network Magazine October 2012

Customize your salad the way you like but make sure you adjust your points accordingly.

Makes 4 servings                       4 WW Blue Points per serving WITHOUT toppings

12 oz. lean beef steak

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 1/2 tsp ground cumin

2 tsp. chipotle chile powder

4 tsp. Worcestershire sauce

3 scallions, finely chopped

1 Tbsp. olive oil

1 Tbsp. water

Kosher salt and freshly ground black pepper

3 scallions, finely chopped

12 oz. lean beef steak

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salad base made from lettuce, cucumber and canned pinto beans, drained and rinsed

Possible Toppings (remember to add points as needed)

Salsa    0 additional points

Fat free sour cream    1 Tbsp. 0 additional points / 2 Tbsp. 1 additional point

Creamy Taco Salad Dressing  1 point / Tbsp.

Reduced fat cheddar cheese    1 point / 2 Tbsp.

Chopped black olives    1 point / 1 Tbsp.

1. Combine the garlic powder, onion powder, oregano, cumin, chipotle chile powder, Worcestershire sauce, oil, water, salt and black pepper and whisk to combine.
2. Put the beef and the scallions in a bowl and stir to combine.
3. Pour the marinade over the beef mixture add the bell peppers and onions and toss to coat.
4. Let marinade for at least 30 minutes.
5. In a large skillet coated with cooking spray. Cook the beef to desired doneness, about 5-8 minutes.
6. Serve on top of salad base.
7. Top as desired.

Enjoy!

Spicy Black Beans

Spicy Black Beans

adapted from Foodnetwork.com

Serves 2        0 WW Blue points

Pork Chops with Mojo Sauce and Spicy Black Beans

Cooking spray

1/2 small onion, diced

1 garlic clove, minced

1/2 tsp ground cumin

1/2 tsp kosher salt

1/8 tsp chipotle chile powder

1/8 tsp cayenne pepper

1/2 tsp dried cilantro

2 Tbsp diced jarred jalapenos

1 15 oz can black beans, drained

1/2 cup pork stock (or any stock you have on hand)

2 Tbsp reduced fat Mexican blend shredded cheese

1. Coat a medium saucepan with cooking spray. Add the onion and cook until softened.
2. Add the garlic, cumin, salt, chipotle powder, and cilantro and cook for another minute.
3. Add the chopped jalapenos, black beans and stock.
4. Continue cooking until the beans are softened and the sauce has thickened. Stor occasionally, about 5 minutes.
5. Top with cheese.

Enjoy!