Strawberry Salad with Bacon and Strawberry Vinaigrette

Strawberry Salad with Bacon and Strawberry Vinaigrette

adapted from Southern Living

This strawberry spring salad is a vibrant balance of sweet, salty, and savory flavors. It features a bed of crisp spring greens topped with juicy, sliced strawberries and halved cherry tomatoes for a burst of freshness. The salad is elevated by smoky, crispy bacon crumbles and tangy feta cheese, which provide a rich contrast to the fruit. Thinly sliced shallots add a subtle, sophisticated bite, while a homemade strawberry vinaigrette ties everything together with a bright, fruity finish.

To make this a main course you can marinate chicken in a bit of the

strawberry vinaigrette before grilling to mirror the salad's flavors. For a quicker option, shredded rotisserie chicken works perfectly.

Makes 2 servings

2 tsp. red wine vinegar
1 1/2 tsp.. finely chopped shallot 
3/4 tsp. honey
1/4 tsp. Dijon mustard
2 cups sliced strawberries (from 1 lb. fresh strawberries), divided
1/4 tsp. Kosher salt, divided
1 Tbsp. olive oil

1 Tbsp. water
2 cups spring mix lettuces
1 1/2 oz. feta cheese, crumbled
1/3 medium shallot, thinly sliced lengthwise
1/3 cup cherry tomatoes, halved
2 bacon slices, cooked and coarsely chopped

1. Place vinegar, chopped shallot, honey, Dijon mustard, 1/2 cup of the strawberries, 1/8 teaspoon of the kosher salt  and water in a mini food processor or blender. Process until smooth, about 30 seconds. 
2. Add olive oil and process until mixture is smooth and combined, about 30 seconds.
3. Divide spring mix between 2 plates.
4. Top with feta, sliced shallot, tomatoes, bacon, and remaining 1 cup strawberries and 1/8 teaspoon salt.
5. Drizzle vinaigrette over salad before serving.

Enjoy!

Fall Harvest Pasta Salad

Fall Harvest Pasta Salad

adapted from Bonappeteach

This salad is a vibrant, multi-textured dish that celebrates the best of autumn. It features al dente pasta tossed with earthy roasted sweet potatoes and caramelized Brussels sprouts. Crisp apples, toasted pecans, and nutty pepitas provide a satisfying crunch in every bite. Tart dried cranberries add bursts of sweetness that contrast with the savory roasted vegetables. The maple vinaigrette ties the ingredients together with a warm, tangy finish.

Makes 4 servings

4 oz short cut pasta, (such as rotini, fusilli, cavatappi, or penne), cooked according to package directions and cooled.
2/3 cup sweet potato diced into 1/2 inch pieces
2/3 cup shredded Brussels sprouts
1 tsp olive oil, divided
2/3 Granny Smith apple, cubed
1/3 cup roughly chopped pecans
2 Tbsp. + 2 tsp. dried cranberries
2 Tbsp. + 2 tsp. pepitas

1/4 cup olive oil
2 Tbsp. + 2 tsp. maple syrup
2 Tbsp. apple cider vinegar
1 Tbsp Dijon mustard
1/2 tsp. dried thyme dried
1/4 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

1. Preheat the oven to 425F.
2. Toss the sweet potato cubes with 1/2 tsp of olive oil and season lightly with salt and pepper; Transfer to a baking sheet.
3. Roast sweet potatoes for 7 min to start.
4. Toss the shredded sprouts in the remaining 1/2 tsp of olive oil and season lightly with salt and pepper. Add the shredded sprouts to the partially cooked sweet potato and cook both for an additional 5 minutes; The brussels sprouts should be light charred and cooked.
5. Set the potatoes and Brussel sprouts aside to cool.
6. In a large bowl combine the pasta, cooled sweet potato and brussels sprouts, apple, cranberries, pecans, and pepita seeds; Toss to combine.thymesalt
7. In a separate small bowl, whisk together the olive oil, maple syrup, apple cider vinegar, mustard, thyme, salt and pepper.
8. Once the dressing is well mixed, pour HALF over the salad and toss to combine; Reserve the remaining dressing.
9. Serve immediately or chill in the fridge, tossing again before serving. If serving later check the need for additional dressing before serving.

Enjoy!

Deviled Egg Dip

Deviled Egg Dip

adapted from Allrecipes

All the flavors of a deviled egg but you can spread it on a cracker or toast points.

Want to make this recipe for a crowd but hate peeling hard boiled eggs? Crack 12 eggs into a loaf pan, baked in a water bath, in a preheated 350F oven for about 30 minutes, allow to cool about 10 minutes then blend with the remaining ingredients. 

Makes 2 servings                                               3 WW pts / serving for dip alone

2 large hard boiled eggs, peeled

2 Tbsp. reduced fat mayonnaise 

1 1/2 oz. reduced fat cream cheese 

3/4 tsp. Dijon mustard 

1 Tbsp. pickle relish 

1/2 tsp. Worcestershire sauce 

1/4 tsp. Emeril's Essence Creole Seasoning or your favorite Creole seasoning 

3/4 scallion, thinly sliced 

paprika for garnish 

1. Add eggs to a mini food processor and finely chopped. 
2. Add mayonnaise, cream cheese, mustard, Worcestershire, and Cajun / Creole seasoning; Process until smooth. 
3. Transfer dip to a bowl, cover, and refrigerate for at least 2 hours. 
4. Top with green onions and sprinkle with paprika prior to serving.

Enjoy!

Roasted Root Vegetable Salad

Roasted Root Vegetable Salad

adapted from elisemuseles.com

This salad can be served warm or at room temperature. The balsamic maple vinaigrette provides just a little sweetness to the caramelized root veggies.

Makes 2 servings

2 cups of a mixture of root vegetables, cubed, cut into rounds, or sliced into sticks. (Carrots, parsnips, beets, sweet potatoes, parsnips)
1 Tbsp. olive oil
Sea salt to taste
3 cups mixed greens
Dried cranberries and pecans for topping, if desired

2 Tbsp. olive oil
2 Tbsp, white balsamic vinegar
1 1/2 tsp. water
1 1/2 tsp. sugar free maple syrup
1 tsp, Dijon mustard
1 1/2 tsp. fresh herbs, chopped, such as thyme and/or parsley
Sea salt & pepper to taste

1. Preheat the oven to 400 degrees.
2. In a large bowl, add the prepared veggies and mix in the olive oil, sea salt, and chopped parsley.
3. Transfer the vegetables to a baking sheet in a single layer and roast in the oven for 35-40 minutes or until golden brown around edges and crispy, turning the vegetables over once halfway through cooking. Remove the trays from the oven and cool slightly.
4. Meanwhile, make the dressing by whisking together olive oil, vinegar, water, maple syrup, mustard and herbs until well-combined.
5. Place the vegetables in a bowl on a bed of greens; Add some dried cranberries and/or pecans, if using, to the top and drizzle with the dressing.
6. Serve the salad warm or at room temperature.

Enjoy!

Balsamic-Rosemary Beets

Balsamic-Rosemary Beets

adapted from EatingWell.com

Roasting brings out their earthy depth of the beets, while a mixture of broth, balsamic vinegar, Dijon mustard and honey adds brightness.

Makes 2 servings                                                                  4 WW pts / serving

2 medium beets, trimmed, peeled and sliced 1-inch thick
1 Tbsp. olive oil
2 Large pinches Kosher salt, divided
1 /8 tsp. freshly ground pepper
1/4 cup Homemade chicken stock or canned broth
1 Tbsp. balsamic vinegar
2/3 tsp. honey
1/2 tsp. chopped fresh rosemary
1/3 tsp. Dijon mustard
1 tsp. cold butter, cut into 4 pieces

1. Preheat oven to 450°F. 
2. Toss sliced beets with the oil, a pinch of salt and pepper in a small baking pan; Arrange in a single layer. 
3. Cover the pan with foil; Roast until tender and easily pierced with a paring knife, about 50 minutes. Carefully remove the foil.
4. Stir together the broth, vinegar, honey, rosemary and mustard in a liquid measuring cup.
5. Carefully pour into the pan; Continue roasting, uncovered, until the beets are very tender and most of the liquid has been absorbed, about 20 minutes. 
6. Remove the beats from the oven; Immediately add butter pieces, gently shaking the pan back and forth until the butter is fully melted and emulsified. 

Enjoy!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

Cauliflower with Zesty, Herbed Bread Crumbs

Cauliflower with Zesty, Herbed Bread Crumbs

adapted from Moosewood Restaurant New Classics© by The Moosewood Collective

The zesty herbed bread crumbs give a little crunch to the cauliflower.

To steam cauliflower place it in a steamer basket over 1-2 inches of boiling water for about 5 minutes.

Makes 2 servings                                                                2 WW pts / serving

2 cups cauliflower florets, steamed
1 1/2 tsp. butter
1 cloves garlic, pressed
4 tsp. panko bread crumbs
1 tsp. chopped fresh parsley
1/3 tsp. dried tarragon or 1 teaspoon chopped fresh
1 tsp. Dijon mustard
1/8 tsp. Kosher salt
Freshly ground black pepper, to taste

1. Melt the butter in a small skillet and sauté the garlic and bread crumbs for 3 to 4 minutes, until the crumbs are golden. 
2. Add the parsley, tarragon, chives, Dijon, and salt and mix well. 
3. Add the cauliflower florets to the skillet, toss with the seasoned bread crumbs,
4. Season to taste with pepper just prior to serving.

Enjoy!

Shiso Ranch Dressing

Shiso Ranch Dressing

adapted from Food & Wine it is no longer on the website

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus.  Green and red varieties are available but the green leaves tends to be milder and more refreshing.

Shiso is not easy to ind but i you can get it it has a wonderful addition to Asian dishes. The only places I have been able to ind it is in a small Asian Grocer and mostly recently at the Union Square Green Market.... not even at the Asian markets in Phili or any H-Mart that I have visited.

Makes about 10 Tbsp.                                                             1 WW pts / Tbsp.

1/4 cup reduced fat mayonnaise

1/4 cup reduced fat sour cream

2 tsp. fresh lemon juice

2 tsp. buttermilk

1 1/2 tsp. white balsamic vinegar

1/3 garlic clove, grated

1/3 tsp. Dijon mustard

2 Tbsp. + 2 Tsp. finely chopped shiso leaves

2 tsp. finely chopped chives

2 tsp. finely chopped fresh tarragon or 2/3 tsp. dried

Kosher salt

Freshly ground black pepper

1. Whisk together the mayo, sour cream, lemon juice, buttermilk, vinegar, garlic, and mustard.
2. Fold in the shiso, chives and tarragon.
3. Season to taste with salt and pepper.

Enjoy!                

Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

adapted from Eating Well

Gruyère cheese is a hard cheese from Switzerland with has a mild, nutty flavor and creamy texture that melts well. No Gruyère ? Substitute Swiss, Gouda or Cheddar. Just grate any of these cheeses from a block. Preshredded cheese are coated with anti-caking agents like cellulose or potato starch which make them not melt as well.

Makes 3 servings                                                             6 WW points / serving

Cooking spray
4 oz. sliced fresh mixed mushrooms such as cremini, shiitake, button and/or oyster mushrooms
3/4 cups thinly sliced sweet, white or yellow onion
1 1/2 tsp. thinly sliced garlic
2.5 oz. fresh baby spinach (about 4 cups), coarsely chopped
3 large eggs
2 Tbsp. fat free milk
2 Tbsp. light cream
1 1/2 tsp. Dijon mustard
1 1/2 fresh thyme leaves
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
3/4 cup shredded Gruyère cheese

1. Preheat oven to 375F. 
2. Coat a 8-inch pie pan with cooking spray; set aside.
3. In a skillet coated with cooking spray, cook the mushrooms over medium-high heat, stirring occasionally, until browned and tender, about 8 minutes. 
4. Add onion and garlic; cook, stirring often, until soft, about 5 minutes. 
5. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
6. In a medium bowl, whisk eggs, milk, cream, mustard, thyme, salt and pepper; Fold in the mushroom mixture and cheese.
7. Pour into the prepared pie pan; Bake until set and golden brown, about 30 minutes. 
8. Let stand for 10 minutes, before serving.

Enjoy!

Braised Red Cabbage with Apple, Bacon, and Shallots

Braised Red Cabbage with Apple, Bacon, and Shallots

adapted from Cook's Illustrated November/December 2020

Red cabbage is the heartiest variety of cabbage. Do not substitute another variety because the cooking time will vary significantly. Be forewarned, the cabbage may takes on a bluish hue in the beginning steps. The color will be corrected when the vinegar is added in Step 7. 

Makes 2 servings                                                             1 WW pt / serving                                             
1 slice bacon, chopped
2/3 shallot, minced
2/3 lb. red cabbage, cored and sliced 1⁄4 inch thick
1/3 cup water
1/2 tsp. Kosher salt
1/3 Gala apple
1 Tbsp. red wine vinegar, plus extra for seasoning
2/3 tsp. sugar substitute
2/3 tsp. Dijon mustard
2 tsp. chopped fresh parsley, divided
Freshly ground black pepper

1. Cook bacon in a medium pot over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, about 8 minutes. 
2. Use a slotted spoon, transfer bacon to paper towel to drain; Set aside to cool. 
3. Add shallots to rendered fat left in pot and cook, stirring occasionally, until golden and soft, about 2 minutes. 
4. Add cabbage, water, and salt; Increase heat to high; and bring to boil.
5. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking. 
6. While cabbage is cooking, peel apple and grate on large holes of box grater.
7. Add the  apple, vinegar, sugar, and mustard into cabbage. 
8. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 minutes. 
9. Remove from the heat, stir in 1 tsp. parsley and pepper and season with salt and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with bacon and remaining parsley, before serving.

Enjoy!

Vegetable Coleslaw

Vegetable Coleslaw

adapted from The Barefoot Contessa Cookbook©

The cabbage and carrots can be shredded by hand or by using a food processor.

Makes 8 servings                                                                4 WW pts / serving

3 cups shredded white cabbage
1 cup shredded red cabbage 

2 1/2 carrots, julienned
1 cup mayonnaise 
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp.  celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

1. Combine the cabbages and carrots in a large bowl.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, celery seeds, salt and pepper.
3. Pour enough of the dressing over the vegetables to moisten them.
4. Chill. 
5. Serve cold or at room temperature.

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!

Tangy Chicken Steak Sub

Tangy Chicken Steak Sub

adapted from Food Network

Growing up in Boston, sandwiches on long roll were call subs. When I moved to Western Mass, I had to adjust to referring to them as grinders. Now is  South Central PA, we are back to subs again. Other  regional terms include hoagies and heroes. What are they called in your area ?

Makes 2 servings                                                              10 WW pts / serving *

1 Tbsp. red wine vinegar
1/4 cup olive oil
1 1/2 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. shaved chicken

Cooking spray
1/2 onion, sliced
1 1/2 tsp. minced garlic

1 Tbsp. chopped scallion. green part only
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo

2 Tbsp. hot pepper spread or your favorite spicy peppers

1. In a bowl, whisk together the vinegar, oil, mustard, Italian seasoning, paprika, salt, and pepper. 
2. Add the shaved chicken and toss to coat; Marinade in the refrigerator for 30 minutes.
3. In a frying pan coated with cooking spray, cook the onions until slightly softened, about 2 minutes. 
4. Add the garlic and chicken meat; Sauté  until the chicken is cooked through, about 5 minutes. 
5. Stir in the chives. 
6. Divide the chicken into 2 piles in the pan, spread out about the length of the rolls.
7. Place the pepperoni on top of the chicken and repeat with the cheese. 
8. Turn off the heat and allow the heat from the meat to melt the provolone.
9. Meanwhile spread the mayonnaise and hot pepper spread on the rolls.
10. With a large spatula scoop up the chicken with the cheese and put it n the rolls. 
11. Cut in half prior to serving if desired.

Enjoy!

* I calculated the points minus the marinade that was not absorbed into the chicken by straining the chicken before cooking and measuring the oil that was not used. Approximately half of the oil

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

Enjoy!

Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

adapted from Savory and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                             1 WW points / 2 halves

2 1/2 tsp. turmeric

2 cups water

1 Tbsp. vinegar

1/2 tsp. Kosher salt
6 eggs

2 Tbsp. reduced fat mayonnaise 

1 Tbsp. pickle relish

1 1/2 tsp. Dijon mustard
1 1/2 tsp. Everything Bagel Seasoning

1. Bring  the water and turmeric to a boil; Boil for 10 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Pour liquid into a container; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the turmeric colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, relish and mustard to the food processor; Process until desired consistency is reached
12. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
13. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
14. Fill the colored egg white halves with the yolk mixture. 
15. Top with the Everything Bagel Seasoning.

Enjoy!

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

adapted from America's Test Kitchen

My husband loves crispy Brussels sprout but deep fry creates a mess and it is just not healthy. We all know that air fryers are mini convection ovens and neither truly "fry" anything. But roasting can also create a crispy exterior.

Makes 2 servings                                                              2 WW points / serving

Dipping Sauce

2 Tbsp reduced fat mayonnaise

1 1/2 tsp minced scallion greens

1/4 tsp. lemon zest

2 tsp lemon juice

1/4 tsp Worcestershire sauce

1/4 tsp. Dijon mustard

1/8 tsp garlic powder

1/2 lbs. Brussels sprouts, trimmed and halved

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the convection oven / air fryer to 350F.
2. Place the Brussels sprouts on a baking sheet lines with foil and coated with cooking spray if using convection oven or place in the air fryer basket.; Coat the sprouts with cooking spray.
3. Transfer to the oven / air fryer cook for about 10 minutes, toss, continue cooking until they are tender, well browned and crisp, about another 10 minutes.
4. Season to taste with salt and pepper; serve with the dipping sauce.

Enjoy!

Whole Lemon Vinaigrette

Whole Lemon Vinaigrette

adapted from Food & Wine©

I like to lighten up homemade salad dressing by replacing half of the oil with water.

Makes approximately 1 cup                                                   2 WW points / Tbsp

1 medium lemon, scrubbed

3 oz. olive oil

3 oz. water

1/4 cup fresh tender herbs - I used chives and basil but dill and parsley would work as well

1 Tbsp rice vinegar

1 tsp. Dijon mustard

1 small garlic clove, peeled and smashed

1 tsp. Kosher salt

1/4 tsp freshly ground black pepper

1. Cut of the ends of the lemon and discard.
2. Quarter the lemon and remove the seeds.
3. Place the lemon in a small food processor and pulse until it is finely chopped.
4. Add the remaining ingredients and process until smooth.

Enjoy!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

Enjoy!

Grilled Peach & Bacon Salad

Grilled Peach & Bacon Salad

adapted from Foodnetwork.com

Use some of summer's bounty to make this refreshing salad. Kale could easily be substituted for the romaine.

Makes 2 servings

2 slices bacon
Cooking spray
1 firm peach, cut into 8 pieces
1/2 tsp. honey
1 tsp. Dijon mustard
1 Tbsp. apple cider vinegar
1 Tbsp. water

Kosher salt & Freshly ground black pepper
2 cups romaine lettuce, torn
1/4 cup halved graped tomatoes
1 Tbsp. toasted pecan pieces

1. Cook the bacon to your desired level of crispness. Remove the bacon to paper towels to drain then chop.
2. Reserve 1 Tbsp. bacon fat. whisk in honey, mustard, apple cider vinegar and water to make the dressing.
3. Meanwhile heat a grill pan or grill.Coat with cooking spray.
4. Cook the peaches until the desired grill marks are achieved approximately 2-3 minutes per side.
5. Divide the lettuce, bacon, pecans and peaches between 2 dishes and drizzle with the warm dressing.

Enjoy!