Black Bean Dip

Black Bean Dip

Food Network Magazine March 2018

This is a quick10-minute appetizer It relies on a high-flavor combination of earthy beans and smoky aromatics to create a complex taste with minimal effort. Serve it topped with pickled jalapenos, chopped tomatoes and shredded cheese or use it to top nachos.

Makes about 2 cups

1 15-ounce can black beans, drained

1/2 cup canned fire-roasted tomatoes with green chiles
1/4 cup fresh cilantro, chopped 

1/2  garlic clove, grated

1 Tbsp.olive oil, 

the juice of 1/2 lime 

1/2 tsp. ground cumin, 

1/2 tsp. ancho chile powder 

1/2 tsp.Kosher salt.

1. In the bowl of a mini food processor, pulse the black beans with  the tomatoes, cilantro, garlic clove, olive oil, lime juice of 1 lime, ground cumin, ancho chile powder and kosher salt until it reaches you desired consistency.
2. Refrigerate until ready to use.

Enjoy!

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!

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

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!

Black Bean & Chorizo Soup

Black Bean & Chorizo Soup

adapted from Food & Wine December 2016

This is a hearty, satisfying soup that freezes well.

Makes 2 servings                                                            4 WW points / serving

8 oz. dried black beans, rinsed and soaked overnight
1 small bay leaf
1/3 tsp. dried thyme
1 small parsley sprig

1 1/2 onions—1/2 quartered and 1 finely chopped

1 1/2 tsp. Kosher salt 

2 tsp. olive oil  

1 link Aidell™ Chorizo Smoked Chicken Sausage, chopped 

1 garlic cloves, minced 

1/2 tsp. ground cumin 

2 cups homemade chicken stock or canned broth

1 cup water

Kosher salt  & freshly ground black pepper, to taste

Thinly sliced radishes, cilantro sprigs for garnish, optional

Lime wedges and tortilla chips, for serving

1. Drain the black beans.
2. In a pot, combine them with enough water to cover by 3 inches. 
3. Place the bay leaf, parsley and thyme in a piece of cheesecloth and secure with a string to make a satchel
4. Add the herb satchel, quartered onion and salt tp the beans; Bring to a boil over medium-high heat. 
5. Reduce the heat to low, cover and cook until the beans are just tender, about 1 hour. 
6. Drain the beans and discard the herb satchel and onion; Wipe out the pot.
7. In the same pot, heat the olive oil; Add the chorizo and cook over moderate heat, stirring occasionally, until starting to crisp, about 4 minutes. 
8. Add the chopped onions, the garlic and cumin; season with salt and pepper, to taste.
9. Cook over moderate heat, stirring occasionally, until the onions are tender, about 10 minutes. 
10. Add the stock and 1 cup of water and bring to a boil. 
11. Return the beans to the pot, cover, reduce the heat to low and continue cooking until the beans are very tender and the soup has thickened, about 1 hour and 45 minutes. You may need to add up to another cup of broth or water towards the end of cooking it it thickens faster than the beans cook.
12. Ladle the soup into bowls and serve garnished with radishes and cilantro, if using. 
13. Pass lime wedges and tortilla chips at the table.

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!

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!

Chicken Shawarma

Chicken Shawarma

Adapted from Milk Street©

Traditionally shawarma, which originated in Turkey, is made on a vertical rotating spit. As the outside of the meat cooks it is sliced off for serving. Milk Street figured out that broiling the chicken creates the same type of char as the spit.

Do not substitute breasts for thighs because broiling will dry it out. The sauce ends up being 0 points by using the fat free yogurt so all of the points are coming from the chicken and olive oil.

Makes 4 servings                                                  4 WW pts / serving 1 thigh

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. hot paprika

1/2 tsp. cinnamon

3/4 tsp. Kosher salt

1 tsp. Freshly ground black pepper

2 Tbsp. + 2 tsp. olive oil

1 1/2  Tbsp. tahini

1/2 tsp. lemon zest

1 1/2 Tbsp. lemon juice, divided

1 lb. boneless skinless chicken thighs

1/2 medium red onion, cut into 1/2 inch thick sliced

1/2 cup plain fat free yogurt

2 Tbsp. parsley leaves, chopped

1. In a bowl, combine the cumin, coriander, paprika, cinnamon, salt and pepper.; Set aside 1/2 tsp of the mixture.
2. Into the remaining spice mixture add 2 Tbsp. olive oil, 1 1/2 tsp. tahini and 1 Tbsp. lemon juice; Whisk to combine.
3. Add the chicken and onion slices to the mixture and toss to coat.
4. Chicken can stand at room temperature until  the broiler comes to temperature.
5. Meanwhile, to the spice mixture that was set aside all the yogurt, remaining olive oil, remaining tahini, lemon zest and 1 tsp. parsley; Season to taste with salt and set aside until serving.
6. Line a rimmed baking sheet with foil; Transfer the chicken and onions to the baking sheet in a single layer.
7. Broil 6 inches from the heat source, until both sides are slightly charred on both sides, about 20 minutes, turning at the halfway point.
8. Remove from oven and sprinkle with the remaining parsley.
9. Serve the chicken with the yogurt-tahini sauce.

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!

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!

Fat Free Refried Beans

Fat Free Refried Pinto Beans

adapted from Allrecipes

My husband who does not like refried beans in Mexican restaurants likes this version. Taking the fat out did not affect the taste or texture. Yum! 

served with Tex Mex Bacon Turkey Burgers with Fat Free Queso

Makes 2 servings                                                          0 WW pp / serving

1 cup canned pinto beans (or your favorite canned beans), rinsed and drained
1/4 cup water + additional for thinning if needed
1 clove garlic, minced
1/2 tsp. freshly ground black pepper
1/2 tsp. Kosher salt
1/2 tsp. liquid smoke
1/8 tsp. ground cumin
1/4 cup minced onion
1/4 tsp. grated Cojita cheese (optional)

1. In a small bowl, mash 2/3 cup of beans with a fork until it forms a paste, as thick or lumpy as you like.
2. In a small saucepan, combine the remaining 1/3 cup beans, water, garlic, salt, pepper, liquid smoke, cumin and onion; cook for 10 minutes or until the onions have softened.
3. Add the mashed beans and heat through.
4. Thin with additional water if needed and sprinkle with cheese, if using, prior to 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.

Multicooker Black Beans

Multicooker Black Beans

adapted from The Simple Veganista

Making beans in a multicooker or pressure cooker requires no soaking. The beans are tender, brothy beans that are ready in about an hour. 

Use the beans as a side, part of a burrito or taco bowl.

Makes about 2 1/2 cups                                                     0 WW pp / serving

1/2 lb. dried black beans, rinsed and broken beans removed
1/2 small onion, diced
2 garlic cloves, minced
1/2 serrano pepper, seeds and ribs removed and diced
1/2 tsp. cumin
1/2 tsp. oregano
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1 bay leaf
2 cups homemade chicken or vegetable stock

1. Place all of the ingredients in the Instant Pot.
2. Cook the beans under high pressure for 50 minutes.
3. Let the pressure cooker naturally vent for about 20 minutes.
4. Adjust seasoning prior to serving.

Enjoy!

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!

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!

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!

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.

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!

Chicken Enchilada Casserole

Chicken Enchilada Casserole

adapted from Cooking Light Annual Recipes 1997

This casserole has the cheesy goodness of enchilada without the carbs from the corn tortillas. If you wish to add the tortillas use three corn tortillas, cut in half. They would get added in on top of each layer of white sauce except for the topping. You would need to add 2 WW Blue points to the total.

Makes 4 servings                                                    4 WW Blue points / serving

Cooking spray

3/4 lb. boneless, skinless chicken breast, poached, leftover or rotisserie, shredded

3/4 cup chopped onion

2 garlic cloves, minced

1/4 cup homemade chicken stock or purchased broth

1/4 tsp. cayenne pepper

1 (14.5 oz.) can tomatoes, drained, chopped

1/4 cup chopped scallions

1 (4.5 oz.) can chopped green chiles, drained

2 Tbsp. + 1 1/2 tsp. flour

1/4 tsp. salt

1/4 tsp. ground cumin

1/8 tsp. ground coriander

1 cup fat free skim milk

1 egg white, beaten

3/4 cup reduced-fat Mexican blend shredded cheese

1/4 cup fat free sour cream

1/4 cup fat free salsa

1. Preheat the oven to 350F.
2. In a skillet coated with cooking spray, cook the onion and garlic until softened, about 5 minutes.
3. Add chicken, stock, cayenne and tomatoes, cook 10 minutes or until most of the liquid evaporated.
4. Remove from heat.
5. Reserve 2 tsp. scallions.\; add remaining to the chicken mixture; set aside.
6. Combine flour, salt, cumin and coriander in a saucepan.
7. Gradually add the milk, whisking until blended.
8. Place over medium heat; cook whisking constantly until thickened, about 7 minutes.
9. Slowly add the hot milk mixture to the egg white, whisking constantly. Set aside.
10. Spread 1/4 cup of the white sauce in the bottom of a small casserole dish.
11. Top with 1 cup of the chicken mixture.
12. Top with 1/4 cup white sauce, 1 cup chicken mixture, 1/4 cup cheese twice; End with layer of white sauce.
13. Bake, uncovered in the oven for 40 minutes or until bubbly.
14. Sprinkle with remaining cheese and scallion, bake 5 minutes.
15. Serve with sour cream and salsa.

Enjoy !