Tomato Parsnip Soup

Tomato Parsnip Soup

adapted from New England Soup Factory Cookbook^©

The New England Soup Factory™ is a restaurant in Newton, MA that makes great soups, sandwiches and salads. The parsnips in this soup mellow the acidity of the tomatoes. 

Make this vegetarian by replacing the chicken stock with vegetable broth.

Makes 4 servings                                                            3 WW pts / serving

Cooking spray

1 1/3 garlic cloves

1/3 large onion

2/3 celery stalk

4 medium parsnips, peeled and chopped

2 cups whole peeled tomatoes, canned or fresh

2/3 cups tomato juice

1 1/3 cups Homemade Chicken Stock or canned broth

2/3 cup half & half

1 Tbsp. chopped fresh dill

Kosher salt and freshly ground black pepper

1. Saute the garlic, onion, celery and parsnips in a pot coated with cooking spray, 10 minutes.
2. Add the tomatoes, tomato juice and stock.
3. Bring to a boil; Reduce the heat to a simmer and cook until parsnips are soft, about 40 minutes.
4. Transfer the soup to a blender or food processor; Process until smooth and return it to the pot.
5. Add the cream and dill.
6. Season to take with salt and pepper prior to serving.

Enjoy!

Jalapeno Tzatziki Dip with Feta Cheese

Jalapeno Tzatziki Dip with Feta Cheese

adapted from Grilled Cheese Social

The jalapeno gives a spicy kick to the traditional tzatziki dip.

It can be served chilled with pita bread, crackers, veggies, or use it as a topping for grilled meats and salads.

served with Cheesy Cauliflower Muffins

Makes about 3/4 cup                                                    1 WW pt  / 1/4 cup

1/2 cup nonfat Greek yogurt 
2 Tbsp. + 2 Tsp. cucumber grated and squeezed in a kitchen towel to remove excess moisture
1 tsp. red onion grated
1/3 large jalapeno pepper, grated
2 Tbsp. + 2 tsp. reduced fat feta cheese, crumbled
1/3 tsp. dried dill
1 tsp.fresh mint, finely minced
1 Tbsp. freshly squeezed lemon juice
1 tsp. olive oil
Kosher salt and freshly ground black pepper

1. Mix all ingredients together in a bowl.
2. Let rest for 30 minutes for the flavors to meld prior to serving.

Enjoy!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Dill Marinated Cauliflower

Dill Marinated Cauliflower

adapted from Taste of Home

The longer the cauliflower marinades the better it tastes. Use as a side to a sandwich or to top a salad.

Makes 4 servings                                                                  1 WW pp / serving

3 cups cauliflower florets

1/4 cup olive oil

1/4 cup water

1/2 cup cider vinegar

1 Tbsp. dill, chopped

1/2 tsp. sugar substitute

1/2 tsp. garlic salt

1/2 tsp. Kosher salt

1. Place cauliflower in a container with a cover.
2. Whisk together the remaining ingredients and pour over the cauliflower.
3. Cover and refrigerate at least 4 hours or longer if possible.
4. Drain prior to serving.

Enjoy!

Feta and Dill Frittata

Feta and Dill Frittata

adapted from Food Network

Feta and dill are a classic combination. The technique for the stovetop portion of this recipe was new to me but I will adopt it for all of my frittata cooking as it minimized the browning on the bottom of the frittata.

Makes 2 servings                                                          0 WW pp / serving

4 large eggs
2 Tbsp. fat-free plain yogurt
2 Tbsp. fresh dill, chopped
1/4 tsp. ground turmeric
Kosher salt and freshly ground black pepper
2 scallions, white and light green parts only, sliced
3 Tbsp. fat free feta cheese

1. Preheat the oven to 350F.
2. Whish the eggs, yogurt, dill, turmeric salt and pepper in a bowl; Fold in the feta.
3. In a pan coated with cooking spray, saute the scallions until soft, about 45 seconds.
4. Add a little more cooking spray to the pan and gently pour in the egg mixture.
5. As the eggs start to set around the edges, scrape the edges with a heatproof spatula pulling the setting eggs towards the middle of the pan. Continue until the eggs are half cooked about 3 minutes.
6. Transfer the skillet to the oven and bake until the frittata is set, about 13 minutes.
7. Remove from the oven and allow to cool for a couple of minutes before serving.

Enjoy!

Dill Vinaigrette

Dill Vinaigrette

adapted from Sam Choy's Cooking - Island Cuisine at Its Best

I made an appetizer for a birthday party last weekend and had a bunch of leftover dill. This vinaigrette was light an refreshing over a side salad but was particularly tasty on the pickled vegetables that I added to the salad.

Makes about 1/3 cup                                                      1 WW pp / 2 Tbsp.

2 Tbsp. rice vinegar
3 Tbsp. chopped fresh dill
1/2 tsp. sugar substitute
1 1/2 Tbsp. chopped onion
1 garlic clove
Kosher salt and freshly ground pepper
3 Tbsp. olive oil
3 Tbsp. water

1. Combine all ingredients in a small food processor until well combined.
2. Adjust seasoning with salt and pepper as needed.

Enjoy!

Dill & Scallion Peas

Dill & Scallion Peas

adapted from Taste of Home

The herbs elevate plain frozen peas to an elegant side and it is easy to prepare.

Makes 4 servings                                                     0 WW Blue points / serving

1 pkg. (10 oz.) frozen peas

2 Tbsp. fresh dill, chopped

2 Tbsp. scallions, greens parts only, minced

1/2 tsp. lemon pepper seasoning

1 Tbsp. Parkay cooking oil spray

Kosher salt & Freshly ground pepper

1. Cook peas according to the package directions.
2. Stir in remaining ingredients.
3. Season to taste with salt and pepper and serve.

Enjoy!

Dilly Cauliflower Mash

Dilly Cauliflower Mash

adapted from Food Network

Dill, parsley and garlic amp up this cauliflower mash.

Depending on the size of the cauliflower you may need to increase or decrease the milk and Parkay a little.

Makes 3 servings                                                     0 WW Blue points / serving

1/2 large head of cauliflower, cut into small florets

1 Tbsp. Parkay cooking oil spray

2 Tbsp. fat free skim milk

1 Tbsp. chopped fresh dill

1 Tbsp. chopped fresh parsley

1 small garlic clove, chopped

Kosher salt & Freshly ground black pepper

1. Bring a couple of inches of water to a boil.
2. Place the cauliflower in a steamer basket and place the basket in the pot of boiling water; cook covered until it is fork tender, about 8 minutes.
3. Transfer the cauliflower to a food processor and puree with the Parkay, milk, dill, parsley and garlic.
4. Season to taste with salt and pepper before serving.

Enjoy!

Chicken Matzo Meatball Soup

Chicken Matzo Meatball Soup

adapted from Food Network

I like to have a general understanding of what a recipe tastes like before I try to make  it healthier. I made this recipe with schmaltz (rendered chicken fat) as used in the original recipe but I cut the number of meatballs in half and doubled the vegetables.

I got my schmaltz by making a pot of my Homemade Chicken Stock, straining out the vegetables and bones but not degreasing the mixture. Put it in the refrigerator. When the stock cools down the fat will rise to the top and solidify.

 You can just scrape it off.

Makes 3 servings                                                     3 WW Blue points / serving

1/2 lb. ground chicken

1/4 cup matzo meal

1/4 grated onion

1 Tbsp. chopped dill

1 Tbsp. chopped parsley

1 Tbsp. schmaltz

1/2 whisked egg

1 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

4 cups Homemade Chicken Stock or canned broth

2 carrots, chopped

2 celery stalks, chopped

1 Tbsp. Pampered Chef Dill Mix or favorite Dill Dip Mix (optional)

Chopped Dill and Celery leaves for garnish

1. Mix chicken, matzo meal, onion, dill, parsley schmaltz, egg, salt and pepper.
2. Form into 1 inch balls; refrigerate until ready to cook.
3. Chopped fresh dill & celery leaves for garnish
4. Bring stock to a simmer, add the carrots, celery, meatballs and Dill Mix, if using; cook 5-7 minutes or until the vegetables are tender and the meatballs are cooked through.
5. Serve garnished with chopped dill and celery leaves.

Enjoy!

Buttermilk Ranch Dressing Mix

 

Buttermilk Ranch Dressing Mix

adapted from Everyday Cheap Skate

This almost famous dressing mix makes a great salad dressing or dip.

Makes about 3/4 cup                                    1 WW Blue point / Tbsp.      

1/4 cup dry buttermilk powder

1 1/2 tsp. dried parsley flakes

1/2 tsp. dill weed

1/4 tsp. garlic powder

1/2 tsp. garlic salt

1/2 tsp. Kosher salt

1/8 tsp. Freshly ground black ground pepper

1/8 tsp. dry minced onion

1/8 tsp. onion powder

1/3 cup fat free milk

1/3 cup + 2 Tbsp. reduced fat mayonnaise

1. Mix all of these ingredients except the milk and mayonnaise together and store in a container with an airtight lid. 
2. Combine 2 Tbsp. of mix with milk and mayonnaise. 
3. Mix thoroughly and refrigerate. 

Enjoy!

Greek Chicken Breast

Greek Chicken Breast

adapted from Keto for Beginners (2020)

I get bored with chicken breasts so I have to mix up how they are cooked. Adding a few Greek ingredients livens up this dish.

served on a bed of Cauli - Spanakorizo (Greek Spinach Cauliflower Rice)

Makes 3 servings                                                     0 WW Blue points / serving

3 boneless, skinless chicken breasts

1 tsp. Penzeys Greek seasoning, your favorite Greek seasoning or Kosher salt & freshly ground black pepper

1 1/2 tsp. chopped garlic

3/4 cup homemade chicken stock or store bought broth

1 tomato, sliced

3 Tbsp. reduced fat feta cheese

1 Tbsp. fresh dill, chopped

1. Preheat the oven to 380F.
2. Season the chicken breasts with the seasoning or salt & pepper.
3. In a pan coated with cooking spray, brown the chicken for 2 minutes on each side.
4. Add the stock and garlic, bring to a boil, reduce to simmer and cook for 10 minutes.
5. Turn off the heat, top the chicken with the tomatoes and feta and put pan into the preheated oven; cook an additional 10 minutes or until the chicken is cooked through.
6. Top with dill and serve.

Enjoy!

Spicy Quick Pickled Radishes

Spicy Quick Pickled Radishes

adapted from Food & Wine

My husband and I found a love of pickled vegetables when we were visiting family in Savannah, GA - especially green beans, okra and asparagus.  We used to get pickled garlic from an Amish canning company which is now out of business. And I found pickled brussels sprouts at a lots closeout store.

Compared to traditional pickles, these tend to be pricey so I have set out to make my own.

Makes about 1 pint                                                  0 WW Blue points / serving

1/2 lb. radishes, sliced thin

6 fresh dill sprigs

3 garlic cloves, crushed

2 1/2 chiles de arbol, stemmed and halved

1 1/2 Tbsp. kosher salt

1 1/2 tsp. sugar substitute

1/4 cup water

1. Pack the radishes and dill into a 1 pint heat proof container.
2. Combine the vinegar, garlic, chiles, salt, sugar substitute and water in a small saucepan.
3. Bring to a boil and cook stirring until the salt and sugar substitute has dissolved.
4. Pour the hot brine over the radishes and let come to room temperature.
5. Serve at room temperature or chilled.

Enjoy!

Carrot Coins with Dill

Carrot Coins with Dill

Carrots and dill are a wonderful pairing.

Makes 4 servings                                                0 WW Blue points / serving

4 large carrots, peel and cut into 1/4 inch thick coins

1 Tbsp. fresh chopped dill

Parkay cooking oil spray

Kosher salt & Freshly ground black pepper

1. Bring a pot of salted water to a boil.
2. Add the carrots and cook until tender crisp, about 5 minutes
3. Drain the carrots and return to the pan.
4. Spray with the cooking oil spray and toss with dill.
5. Season to taste with salt and pepper prior to serving.

Enjoy!

Poppy Seed Coleslaw

Poppy Seed Coleslaw

adapted from Keto for Beginners (2020)

The reduced-fat vinaigrette dressing lightens this coleslaw and reduces the fat and calories.

Makes 4 servings                                                       1 WW Blue point / serving

3 cups julienned green cabbage

3/4 cup julienned carrots

2 scallions, julienned or chopped

1 shallot, halved and sliced

1 Tbsp. olive oil

1 Tbsp. water

1 garlic clove, minced

1 lime, freshly squeezed

1 tsp. chopped fresh dill

1 Tbsp. yellow mustard

1 Tbsp. poppy seeds

1. Combine the cabbage, carrots, scallions and shallot in a large bowl. Set aside.
2. In a bowl combine the oil, water, garlic, lime juice, dill, mustard and poppy seeds. Whisk to combine.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Refrigerate for at least 1 hour, prior to serving.

Enjoy!

Tuna Wrap

 Tuna Wrap

Use your favorite herbs and seasoning blends in your tuna salad.

Makes 1 serving                                                                2 WW Blue points

1 (5 ounce) can tuna, drained

1 Tbsp. reduced fat mayonnaise

2 Tbsp. fresh chopped onions

1/2 tsp. dill weed

1/4 tsp. garlic powder

1/2 tsp. celery salt

dash white pepper

1/2 tsp. lemon juice

lettuce

1 low carb tortilla

1. Combine all of the tuna, mayonnaise, onion, dill, garlic, celery salt, pepper and lemon juice in a small bowl.
2. Spread the tuna on the tortilla and top with the lettuce.
3. Roll up the tortilla, jelly-roll style.
4. Wrap in plastic wrap and refrigerate for at least 1 hour before cutting and serving.

Enjoy!

Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites

adapted from Food Network

These appetizers are quick and easy to make but look very elegant.

Makes 14 bites                                        0 WW Blue points / bite

1/4 large English cucumber (about 14 slices)

1 Tbsp. fat free sour cream

3/4 tsp chopped fresh dill, plus more for garnish

1/4 lemon, zested

1/4 tsp. Kosher salt

1 ounce smoked salmon, cut into 1 1/2 in pieces

1 tsp Everything Bagel Seasoning

In a small bowl, combine the sour cream, dill, lemon zest and salt. Stir to combine.

Place the cucumber rounds on a platter and top with a scant 1/2 tsp. of the sour cream mix.

Fold or ripple the smoked salmon and place on top of the sour cream.

Sprinkle with the Everything Bagel Seasoning. garnish with dill and serve.

Enjoy!

Zucchini Onion Dip

Zucchini Onion Dip

Adapted from Food Network Magazine

A lighter version of the Food Network Magazine version.

Makes about 1 cup                                1 WW Blue point / 1/4 cup

Cooking spray

1/3 sweet onion, finely chopped

1/3 medium zucchini, finely chopped

8 tsp. (2 2/3 Tbsp.) reduced fat mayonnaise

1/2 cup fat free sour cream

4 tsp. chopped dill

4 tsp. chopped scallions

2/3 tsp. Champagne or white wine vinegar

1/4 tsp garlic powder

1/3 tsp onion powder

1/3 tsp Kosher salt

Kosher salt and White pepper to taste

Additional chopped dill for garnish 

1. In a small skillet coated with cooking spray, cook the onion until lightly browned and tender, about 10 minutes. Set aside to cool.
2. In a small food processor, puree the zucchini, mayonnaise, sour cream, dill, scallions, vinegar, garlic powder, onion powder, and 1/3 tsp salt.
3. Add the sautéed onions and pulse a few times to blend.
4. Season to taste with salt and white pepper.
5. Garnish with additional dill and refrigerate for at least 1 hour before serving.
6. Serve with crudité.

Enjoy!

Baked Chicken Tenders with Herbed Yogurt Dip

Baked Chicken Tenders with Herbed Yogurt Dip 

adapted from NYT Cooking

My son does not like the lower carb bread. I used lower carb bread to make breadcrumbs for this recipe. I thought we would do a taste test to see if my husband and son could tell the difference between the lower carb breadcrumbs and the regular store bought breadcrumbs. I made tenders 4 different ways dredged in flour, egg and regular breadcrumbs; egg and regular breadcrumbs; flour, egg and lower carb breadcrumbs; and egg and lower carb breadcrumbs. I was trying to see if the flour was really needed or if it was a way to further cut down on WW points.

We all preferred the flour, egg and regular breadcrumbs. It had the crispiest coating. I feel the lower carb breads taste sweeter than regular bread. However, the flour, egg and lower carb breadcrumbs were a good alternative.

Top left - flour, egg, regular breadcrumbs; Bottom left - egg, regular breadcrumbs; Top right - flour, egg, lower carb breadcrumbs; Bottom right - egg, lower carb breadcrumbs

Serves 4                            1 WW Blue Points / per tender      0 Blue pts for dip

Herbed Yogurt Dip

1 cup fat free Greek yogurt

2 Tbsp. + 2 tsp finely chopped scallion, green part only

4 tsp finely chopped fresh parsley

1 Tbsp. + 1 tsp finely chopped fresh dill

4 tsp. fresh lemon juice

1 small garlic clove, minced 

salt and white pepper to taste

Chicken Tenders

1 1/2 lbs. chicken tenders

Kosher salt and Freshly ground black pepper

1 cup all-purpose flour

2 tsp smoked paprika

2 large eggs, beaten to blend with 1 tsp water

2 cups lower carb bread crumbs

Cooking spray

Herbed Yogurt Dip

1. Put all ingredients in a small food processor. Blend to combine.
2. Refrigerate for at least 1 hour to allow the favors to meld.

Chicken Tenders

1. Preheat oven to 400F.
2. Place a cooking rack on a baking sheet. Coat with cooking spray.
3. Mix the flour and paprika in a shallow dish.
4. Place the eggs in another dish. Season with salt and pepper.
5. Put the breadcrumbs in another shallow dish and season with salt and pepper.
6. Working with just a few pieces at a time dip the chicken into the flour so it has an even coating. Shake off excess. Dip in the egg wash, shake off excess. Dredge in the breadcrumb mixture, pressing to adhere as much as possible. Shake off excess.
7. Place on coated rack on baking sheet. Repeat with remaining chicken .
8. Coat the chicken with cooking spray.
9. Bake until the chicken begins to brown, about 8 minutes.
10. Turn the chicken over, spray this side with cooking spray and cook until browned and crisp, about 8 minutes.
11. Serve with Herbed Yogurt Sauce.

Enjoy!

Dill Vegetable Dip

Dill Vegetable Dip

adapted from Taste of Home

This is a zesty low fat dip for fresh vegetables.

Makes about 1/3 cup                                    1 point / 2 Tbsp of dip

1/4 cup nonfat Greek yogurt

2 Tbsp low fat mayonnaise

3/4 tsp finely minced onion

1/2 tsp dried parsley flakes

1/2 tsp dill weed

1/3 tsp seasoned salt

1/4 tsp white pepper

Fresh vegetables for serving

1. Combine all ingredients; mix well.
2. Refrigerate for at least 1 hour to allow flavors to meld.
3. Serve with fresh vegetable.

Enjoy !