Japanese Shiso Leaf Meatballs

Japanese Shiso Leaf Meatballs

adapted from I Heart Umami

Shiso leaves, also known as perilla, are quite common in Japanese and Korean cuisines. They 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. The complex flavor pairs well with meat and seafood.The turkey in this recipe can be replaced with veal, chicken or even pork.

When forming meatballs, I like to use ice cream scoops. They provide a consistent size. I used the 1 Tbsp. scooper. Another tip is to oil your hands and the scoop with olive oil or cooking spray. This is a very soft mixture that likes to stick to things.

served over Grilled Zucchini Bulgur Pilaf

Makes 2 servings                                                             0 WW pts / serving

1/2 lb. ground lean ground turkey
1 Tbsp. soy sauce
1/2 tsp. Kosher salt
1/2 tsp. grated ginger
1/2 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/2 tsp red pepper flakes
1/2 beaten egg
1 tsp. arrowroot or cornstarch
12 small shiso leaves

Cooking spray

1. Combine ground with the rest of ingredients except the shiso leaves and cooking spray.
2. If time permits, place the mixture in the refrigerator for about 45 minutes to allow the flavors to meld and firm up a little.  
3. Shape 1 Tbsp. of the turkey mixture into a meatball; Slightly flatten the meatballs and place one shiso leaf per meatball, press gently make sure it does not fall off.
4. If time permits, refrigerate the balls again to allow the leaf to fully adhere to the meatball.
5. Preheat a skillet coated with cooking spray. 
6. Place the  meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat, about 4-5 minutes. 
7. Gently turn the meatball to allow it to fry the other side, about 2-3 minutes. 
8. Turn the meatball back again and cook until the meat is cooked through. about 1 to 2 minutes.
9. Serve hot !

Enjoy!

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!

Crispy Pork Milanese

Crispy Pork Milanese

adapted from Food & Wine^© August 2007

The mix of panko and Parmesan cheese in the breading here gets crunchy when pan-fried.

Makes 2 servings                                                                12 WW pts / serving

2 center cut pork chops, pounded 1/4 inch thick
Kosher salt and freshly ground pepper
1/3 cup panko 
2 Tbsp. + 2 tsp freshly grated Parmigiano-Reggiano cheese
pinch dried oregano, crumbled
pinch freshly grated nutmeg
2 Tbsp. + 2 Tsp. rice flour or all-purpose flour
1 large eggs, beaten
1/4 cup vegetable oil
Lemon wedges, for serving

1. Season the cutlets with salt and pepper. 
2. Set up a 3 stage breading station with the panko, cheese, oregano and nutmeg in one bowl, flour in a second bowl and egg in a third.
3. Line a baking sheet with paper towels and place rack over the top.
4. Dredge the cutlets in the flour,tapping off the excess, then dip them in the eggs, allowing any excess to drip off; Finally, coat the cutlets with the panko mixture, pressing to help the crumbs adhere.
5. In each of 2 large skillets, heat 1/2 inch of olive oil until shimmering. 
6. Add the cutlets to the skillets and fry over high heat, turning once, until crisp, golden brown and cooked through, about 4 minutes total. 
7. Drain the pork on rack over the paper towel lined rack.paper towels,
8. Serve with lemon wedges.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

Tomato Scallion Parmesan Mini Quiches

Tomato Scallion Parmesan Mini Quiches

adapted from Eating Well

A fun play on a crustless quiche which comes together quickly. Trade out any leftover vegetables you have in the refrigerator.

Makes 1 serving                                                                1 WW pt. / serving

Cooking spray
1 slice deli cooked ham, cut in half
2 slices roma tomatoes, chopped
1/3 scallion, thinly chopped
1 leaf basil, chopped
a few grinds freshly cracked black pepper
2 tsp. finely shredded Parmesan cheese
1 large eggs, lightly beaten

1. Preheat oven to 350F. 
2. Coat 2  standard muffin cups with cooking spray.; Add water to the remaining cups to prevent scorching.
3. Line prepared muffin cups with ham. 
4. Divide tomatoes, green onions, basil and pepper among cups. 
5. Top with cheese. 
6. Pour eggs over tomato mixture.
7. Bake 20 to 25 minutes or until puffed and a tester comes out clean; Cool in cups 5 minutes. 
8. Serve warm.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

Herbed Spaetzle

Herbed Spaetzle

adapted from Food Network Magazine October 2012

Spaetzle is a type of dumpling originating from the Swabian region of southwestern Germany

Many people make the spaetzle by pushing the dough through a colander. I found a spaetzle maker which makes it much easier.

Makes 4 servings                                                                6 WW pts / 1/2 cup

3/4 cups all-purpose flour

1/2 tsp. Kosher salt  
Few grind of freshly ground black pepper
Pinch of freshly grated nutmeg
1/4 cup sour cream
1/4 cup seltzer
3/4 large beaten egg
4 tsp chopped fresh parsley
3/4 tsp whole-grain mustard
1 Tbsp. olive oil, divided
1 Tbsp. unsalted butter

1. Bring a pot of salted water to a bare simmer. 
2. In a bowl, combine the flour, salt, pepper and the nutmeg. 
3. In another bowl, whisk the sour cream, seltzer, eggs, herbs together; Add it to the flour mixture and mix to combine.
4. Create an ice bath.
5. Working over the simmering water, place about dough in the basket of the spaetzle maker and slide it back and forth to transfer the dough to the water.
6. Cook the spaetzle for 1 minute after they float to the surface; Remove with a slotted spoon to the ice water. 
7. Repeat with the remaining dough. 
8. Drain the spaetzle, spread out on a baking sheet and pat dry with paper towels; Toss with 1 tsp. olive oil.
9. Heat butter and 2 tsp. olive oil in a skillet over medium-high heat. 
10. Increase the heat to high and add the spaetzle in an even layer; Cook, undisturbed, until golden brown on the bottom, about 5 minutes. 
11. Shake the pan and loosen the spaetzle with a spatula; continue cooking until heated through, about 1 more minute.
12. Season to taste with salt and pepper. 

Enjoy!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Cheesy Cauliflower Muffins

Cheesy Cauliflower Muffins

adapted from Hungry Happens

To make this gluten free turn some gluten free bread into breadcrumbs or use almond flour.

Makes 3 servings                                                            4 WW pts / serving

1 1/2 cups finely chopped cauliflower (cauliflower rice)
1/2 shallot, finely chopped
1/3 small carrot, coarsely grated
1 baby bell pepper, finely chopped
1 eggs, lightly beaten
1/2 tsp Italian seasoning
1/4 tsp paprika

1/4 tsp.garlic powder
1/2 tsp Kosher salt
2 Tbsp. + 2 tsp. grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour)
1/4 cup shredded Oaxaca or mozzarella cheese
1/4 cup shredded reduced fat sharp cheddar
Jalapeno Tzatziki Dip with Feta or Tzatziki Sauce, optional

1. Preheat oven to 400℉. Lightly spray 6 wells of a muffin with cooking spray.
2. In a large bowl, combine the cauliflower, shallot, carrot, bell pepper, eggs. Italian seasoning, paprika. garlic powder, salt, Parmesan, breadcrumbs, Oaxaca and cheddar cheeses.; Mix to combine. 
3. Fill the spray muffin wells with about 1/4 cup of the mixture; Press down to compress the mixture. 
4. Add some water to the empty muffin wells to prevent scorching.
5. Bake for 25 minutes or until golden brown on top; Allow the muffins to set in the pan for 10 minutes before transferring to a wire rack.
6. Serve with Jalapeno Tzatziki Dip with Feta, if desired.

Enjoy!

Baked Coconut Shrimp with Pineapple Cilantro Dip

Baked Coconut Shrimp with Pineapple Cilantro Dip

adapted from Every Day with Rachael Ray August 2010

No one really knows the origins of crunchy, breaded coconut shrimp, but it is thought to have originated in the tiki bar culture, which was all the rage in the United States after World War II. This is when access to tropical produce like coconuts and pineapples became an everyday thing.

Coconut shrimp is usually deep fried but this recipe oven bakes which lightens an old favorite.

Makes 2 servings                                                        4 WW pts / serving

2 Tbsp. + 2 tsp. shredded unsweetened coconut flakes
1/4 cup + 2 Tbsp. panko
Kosher salt and freshly ground black pepper
2 Tbsp. rice flour
2 egg whites
1/2 tsp. coconut rum
6 extra large shrimp, peeled and deveined, tails left on
4 oz. fresh pineapple, cut into chunks
1/2 tsp. sambal oelek

1/8 tsp. garlic powder
2 Tbsp. cilantro leaves

1. Preheat the oven to 325F.
2. Line a baking sheet with parchment; Spread the coconut flakes on the baking sheet.
3. Bake in preheated oven for 3 minutes; Stir with a spatula.
4. Cook an additional 3 minutes or until golden brown; Transfer the coconut to a mini food processor; Finely chop the coconut; Transfer the coconut to a shallow bowl.
5. Add the panko and season with salt and pepper.
6. Place the flour in another shallow bowl.
7. Increase the oven temperature to 450°.
8. Place a rack on the baking sheet.
9. In a medium bowl, whisk the egg whites until foamy; Stir in the coconut extract.
10. Coat the shrimp in the flour, shaking off any excess.
11. Dip in the egg white mixture to coat completely.
12. Toss in the coconut-panko mixture.
13. Place on a wire rack set on a baking sheet.
14. Bake until golden and the shrimp are cooked through, 8 to 10 minutes.
15. Meanwhile, put the pineapple, sambal, garlic powder and cilantro in the bowl of a mini food processor until coarsely chopped.
16. Season to taste with with salt and pepper.
17. Serve the shrimp with the pineapple-cilantro dip.

Enjoy!

Bacon, Egg and Cheese Deviled Eggs

Bacon, Egg and Cheese Deviled Eggs 

adapted from Rachael Ray Every Day· Mar 24, 2018 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 point / half

1 medium beet, peeled and chopped

3 cups water

2 Tbsp. vinegar

1 tsp. Kosher salt
6 eggs

5 Tbsp. reduced fat mayonnaise 

4 Tbsp. grated reduced fat sharp yellow cheddar + 1 Tbsp for garnish

1 tsp. Dijon mustard
1 sliced of center cut bacon, cooked and crumbled

1. Bring  the water and beets to a boil; Boil for 20 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Strain liquid into a container reserve the beats for another recipe; 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 beet colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, cheddar and mustard to the food processor; Process until desired consistency is reached
12. Season to taste with salt and pepper
13. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
14. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
15. Fill the colored egg white halves with the yolk mixture. 
16. Top with additional cheddar and bacon.

Enjoy!

Italian Meatloaf with Mushroom Sauce

Italian Meatloaf with Mushroom Sauce

adapted from Sip & Feast

Making a panade (mixture of breadcrumbs and milk) prevents the meatloaf from being dry. To remove the drippings from the meatloaf while it is resting I used a turkey baster.

Makes 4 servings                                                    4 WW points / serving                                          
1/4 cup milk
1/2 cup stale breadcrumbs (about 2-3 slices) or purchased bread crumbs
1 lb. ground beef
2 Tbsp. parsley, minced
1 clove garlic, grated
1 large egg
1/2 cup Parmesan cheese
1 tsp. Kosher salt, divided
1/4 tsp. freshly ground black pepper
2 Tbsp. dry red wine
1 14 oz can whole cherry tomatoes, hand crushed
1/2 lb. mushrooms, sliced
1/2 onion, sliced
2 Tbsp. of drippings from the cooked meatloaf 

Kosher salt and freshly ground black pepper, to taste

1. Preheat the oven to 400F.
2. Make a panade by combining the milk with the breadcrumbs.
3. Mix the beef, parsley, garlic, egg, cheese, 1/2 tsp salt and pepper into the panade, gently.
4. Divide meat mixture evenly between 2 mini loaf pan (5" x 3" x 3")
5. Pour the wine and tomatoes over the meatloaves; season with 1/2 tsp salt.
6. Bake for 50-60 minutes or until it reaches an internal temperature of 160F in the center; Let rest 15 minutes before taking it out of the pan so it will not fall apart.
7. Meanwhile cook the mushrooms in 1 Tbsp. of drippings from the meatloaf over medium heat until well browned.
8. In the same pan heat the remaining Tbsp of meatloaf drippings and cook the onions until soft and translucent, about 5 minutes; season to taste with salt and pepper
9. When the meatloaf is cooked remove from the oven and let rest 15 minutes.
10. To serve slice the meatloaf and top with the onions and mushrooms.

Enjoy!

Crunchy Baked Onion Rings

Crunchy Baked Onion Rings

adapted from EveryDay with Rachael Ray October 2015

We love onion rings but fried ones do not fit into our healthy eating commitment. This recipe makes crispy rings, still not as good as beer batter deep fried ones but they will fill a craving.

We like to serve with with a Zesty Horseradish Dipping Sauce which is similar to what Burger King™ serves with their onion rings.

Makes 4 servings

1 cup panko
1/4 tsp. cayenne
1/4 tsp. onion powder
1/2 cup flour
1 cup fat free buttermilk*
1 egg
1 extra-large onion, cut into 1/2-inch-thick slices

1/2 tsp. freshly ground black pepper

3/4 tsp. Kosher salt, divided
cooking spray

1. Preheat the oven to 475 degrees. 
2. In a small food processor, pulse the panko, cayenne, black pepper and salt to fine crumbs. 
3. Set up a 3 part dredging station; Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. 
4. Separate 24 of the largest rings from the onion slices. 
5. Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture.
6. Place the rings on parchment lined baking sheets in a single layer.
7. Coat the rings with the cooking spray. 
8. Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. 
9. Serve with your favorite dipping sauce.

Enjoy!

*Don't have buttermilk? Place 1 Tbsp. of lemon juice or white vinegar in a 1 cup measuring cup and fill to 8 oz. with milk.

Grilled Chicken Burgers with Pasilla Aioli

Grilled Chicken Burgers with Pasilla Aioli

adapted from Food Network

This recipe takes some time to make but it is well worth it in the end.

If you don't have pasilla chile powder use another pure chile powder such as ancho chile as opposed to chili powder which is actually a spice blend.

Makes 2 servings                                                                7 WW pp / serving

1/2 pounds ground chicken breast
Cooking spray
1 1/2 Tbsp. finely chopped onions
1 clove garlic, finely minced
1/3 beaten egg (eyeball it)
1 Tbsp. panko breadcrumbs
1/3 tsp. crumbled dried oregano
1/3 tsp. fresh thyme leaves, finely chopped
2 Tbsp. Pasilla Aioli
4 Tbsp. reduced fat Mexican blend cheese

1 tsp. crushed red pepper
6 Oven fried poblano rings

2 Tumaros wraps or your favorite low carb wrap, lightly toasted
Favorite burger toppings - lettuce, tomato, onion, caramelized onion, pickles ...

1. Preheat a grill or grill pan.
2. In a sauté pan coated with cooking spray, cook the onions and garlic and until translucent, about 4 minutes. Remove from the heat. and allow to cool.
3. In a mixing bowl, combine the egg, panko, oregano and thyme.
4. Add the chicken and cooked onion and garlic mixture to the bowl and gently combine.
5. Form into 2 patties.
6. Grill the patties until fully cooked, about 5 minutes per side. 
7. Divide the cheese and crushed red pepper between the burgers and allow the cheese to melt.
8. Serve on a wrap with some Pasilla Aioli. 
9. Top each burger your favorite burger toppings and 3 Poblano Rings.

Enjoy!

Oven-Fried Poblano Rings

Oven-Fried Poblano Rings

adapted from Food Network

As with my other recipes using pure chile powder, you can substitute your favorite pure chile powder just not the chili powder which is actually a spice blend.

When I calculate my points for dredges and marinades, I measure what I start with and what remains in the dishes to determine how much I have used so I am not using points for dredging ingredients I did not consuming. I still has at least have of the dredge ingredient leftover so I only calculated as using 2 Tbsp. of flour and 3 Tbsp. of panko. It would have been difficult to just have exactly that amount and be able to adequately dredge the pepper rings.

Serve as a side with your favorite dipping sauce or a top your favorite burger.

served as a topping for the Grilled Chicken Burgers with Pasilla Aioli

Makes 2 servings                                                            3 WW pp / serving

1 fresh poblano chile
Cooking spray
1/4 cup flour
1/2 tsp. Kosher salt + more for seasoning
1 egg
6 Tbsp. plain breadcrumbs
1/2 ground guajillo chile powder

1. Preheat the broiler. 
2. Broil the poblano until the skin charred on all sides. 
3. Transfer to a plastic bag and allow to steam until cool enough to handle,  about 10 minutes. 
4. Preheat the oven to 475F.
5. Remove the skins and seeds, and then slice into 6 rings
6. Set up a dredging station by mixing together the flour and 1/2 tsp. salt in the first bowl; whisking the egg in the second bowl; and combining the panko and ground chile in the third.
7. Coat a baking rack with cooking spray and place on a foil lined baking sheet (for easy clean up).
8. Carefully drench the poblano rings in the flour; shake off any excess flour; soak in the egg wash; then cover with the panko mixture. 
9. Place the rings on the prepared baking rack; spray the rings with additional cooking spray.
10. Bake in preheated oven for about 18 minutes or until golden brown and delicious.
11. Season liberally with kosher salt when the first come out of the oven.

Enjoy!

Waffled Parsnip Home Fries

Waffled Parsnip Home Fries

adapted from Eat This, Not That !

Although they are cooked in a waffle iron, they are more like shredded hash browns. No waffle iron, just cook them in a frying pan like potato hash browns.

We particularly liked the sweetness of the parsnip coming through in this dish.

Makes 2-4 depending on the size of your waffle iron          0 WW pp / serving

1 lb. parsnips, peeled and shredded
2 eggs
1/2 tsp. olive oil
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. garlic powder

1. Combine all of the ingredients in a bowl.
2. Fill a preheat waffle iron with the parsnip mixture and cook according to the manufacturer's instructions.
3. Repeat with remaining parsnip mixture.
4. Serve with your favorite toppings or condiments.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

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!

Cajun Egg Scramble

Cajun Egg Scramble

Mix this one up to be a different region ... use chicken chorizo and salsa to make it Mexican .... Chinese sausage, omit the jalapeno and add bok choy or spinach and 5 spice for Asian ... use Boudin Blanc omit the jalapeno and add mushrooms and Herbes de Provence for French. Just adjust the points for the sausage used.

Makes 2 servings                                                                  2 WW PP / serving

Cooking spray

1 chicken andouille sausage, quartered lengthwise and chopped

3 Tbsp. onion, chopped

1 1/2 tsp. jalapeno pepper, minced

1 1/2 tsp. bell pepper, minced

4 large eggs

1 Tbsp. water

2 pinches Cajun seasoning

2 Tbsp. diced, seeded tomato

Kosher salt & freshly ground black pepper

Hot sauce (optional)

In a pan coated with cooking spray, cook the onion, jalapeno, bell pepper and sausage until the vegetables have softened, about 5 minutes. (If substituting a raw sausage make sure the sausage is cooked through before continuing.)

Whisk the eggs with the water and Cajun seasoning until fully combined and a little frothy.

Add the eggs to the pan, can cook stirring with a spatula until cooked, about 2 minutes or to your preferred consistency.

Season to taste with salt and pepper before serving. Pass hot sauce is desired.

Enjoy!

Fried Duck Egg on a Bed of Vegetable Hash

Fried Duck Egg on a Bed of Vegetable Hash

adapted from Food Network

Paul Prudhomme Vegetable Magic adds some heat to the hash. If you do not like spicy food either cut back on the amount or substitute your favorite vegetable seasoning.

Makes 2 servings                                                      0 WW Blue points / serving

Cooking spray

1/2 red onion, chopped

1 cup bell pepper, chopped

1 cup sliced mushrooms

1 cup chopped zucchini

1 1/2 tsp. Paul Prudhomme Vegetable Magic or your favorite veggie seasoning

2 duck or chicken eggs

1. In a skillet coated with cooking spray,saute the onion, pepper and mushrooms with the seasoning until beginning to soften, about 3 minutes.
2. Add the zucchini and cook an additional 4 minutes, until all of the vegetables are tender crisp.
3. Meanwhile fry the eggs in a a skillet coated with cooking spray to your desired doneness.
4. Serve the hash topped with the eggs.

Enjoy!