The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

Pumpkin Ginger Dog Biscuits

Pumpkin Ginger Dog Biscuits

adapted from Taste of Home

Do I have a dog? No. But I have neighbors with dogs both big (Boxers) and little (Pekinese, and Shih tzu). The big dogs like hard biscuits and the little ones do not so I had to figure out a way to please everyone.

Makes about 24 3-inch biscuits

3 cups whole wheat flour
1/2 teaspoon ground ginger
1/2 cup pumpkin
1 large egg, room temperature, beaten
1 tablespoon coconut oil, melted
1/2 cup water, plus more as needed

1. Preheat oven to 275°. 
2. In the bowl of a mixer, combine the flour, ginger pumpkin, egg, coconut oil. and water.
3. Mix until crumbly. 
4. Slowly add additional water 1 tablespoon at a time until dough comes together but is not sticky. ( I needed close to an addition 1/4 cup)
5. On a floured surface, roll dough to 1/4-in. thickness. 
6. Cut with a 3-in.bone shaped cookie cutter; Transfer to a parchment lined cooking sheet.
7. With a fork, shape, press holes in the center of the biscuit.
8. For hard biscuits, bake until bottoms are lightly browned (tops may crack) and treats feel firm when pressed, about 2 hours. 
9. For semi-firm biscuits (preferred by my little friends, bake for about  1 1/2-1 3/4 hours until lightly browned on the bottom but still slightly soft.
10. Cool on a wire rack. 
11. Store in an airtight container.

Enjoy!

No Knead Jalapeño Cheddar Bread

No Knead Jalapeño Cheddar Bread

adapted from Bon Appetit

This bread is the first recipe I tried from the Bon Appetit Bake Club but of course I had to make some changes like using bread flour and using my stand mixer.

It takes a long time to make but a lot of it is not active time.

My husband told me, he thought it came from a bakery, it was so good.

Makes 1 large round loaf, 12 slices                                        6 WW pts / serving

4 cups (500 g) bread flour, plus more for dusting
2 tsp. Kosher salt
1 ¼-oz. envelope instant yeast (about 2¼ tsp.)

1 3/4 cups warm water, about 110F
4 jalapeños, quartered lengthwise, cut into ½" pieces
1 8-oz. block sharp orange cheddar, cut into ½" cubes
Vegetable oil (for scissors)

1. In the bowl of a stand mixer fitted with a dough hook, combine the flour, Kosher salt, yeast and water and mix, scraping down the sides of the bowl periodically, just until the flour is hydrated and a very shaggy dough forms, about 3 minutes. 
2. Cover bowl with plastic wrap and let mixture sit at room temperature 15 minutes.
3. Set a small bowl of room-temperature water on work surface within easy reach. 
4. Uncover dough and, using a damp hand, stretch one side of dough up and over to meet opposite side; turn bowl 90°. Repeat process 3 more times, turning bowl after each fold. (This constitutes 1 full fold.) Re-moisten your hands and shake off excess water any time dough begins to feel sticky. 
5. Cover dough and let sit 30 minutes. 
6. Repeat folding process to make 1 full fold every 30 minutes, for a total of 3 more full folds, 1 hour and 30 minutes total. By the last full fold, the dough should be significantly smoother and tighter.
7. Add about half jalapeños and cheeseto dough, pressing pieces in, then stretch dough over itself to evenly distribute throughout the dough. 
8. Repeat with remaining jalapeños and cheddar. 
9. Transfer dough to a generously floured surface, dust with flour, and shape into a tight round ball; Dust dough with more flour. 
10. Dust a kitchen towel with flour and place in a the cleaned bowl of the stand mixer to line. 
11. Place dough, smooth side down (seam side up), on top of towel in bowl. Tightly cover bowl with plastic wrap. Let dough sit in a warm, dry area until puffy, about 45 minutes.
12. Place a rack in middle of oven and set a large Dutch oven with a lid in center of rack. Preheat to 450°.
13. Tear a 12x12" sheet of parchment paper; Cut a 2" slit in each corner, cutting toward the center; Place it on a large plate. 
14. Set parchment-lined plate upside down over bowl and very carefully turn bowl and plate over in one motion to tip dough out gently onto center of parchment.
15. Working quickly and using a pair of sharp scissors lightly coated in vegetable oil, cut an X in center of dough. 
16. Using parchment paper, lower dough on parchment into center of Dutch oven; Cover pot and bake bread 35 minutes.
17. Remove lid from pot and reduce oven temperature to 375°. Continue to bake bread until crust is deeply browned, 60–90 minutes more. 
18. Turn loaf out onto a wire rack and let cool before slicing (about 2 hours).

Enjoy!

Jagerschnitzel

Jagerschnitzel

adapted from Charlotte Fashion Plate

Pork Schnitzel with Mushroom Gravy (Jager Sauce) is one of my husband's favorite foods. It is a crispy breaded pork cutlet with mushroom gravy which is an umami bomb!

When frying I like to use rice flour because it gives a crispier texture. When thickening gravy, I prefer Wondra flour™  which blends in without causing lumps but all purpose flour will work in place of either.

Makes 2 servings                                                            21 WW pts / servinh

2 boneless pork loin chops, pounded thin
1/4 cup rice flour or all purpose flour
1/2 tsp. Kosher salt
1/2 tsp. garlic powder
2 eggs
1 Tbsp. milk
1 cup Panko breadcrumbs
1/2 cup seasoned breadcrumbs
Vegetable oil for frying 
Fresh chopped parsley, for garnish

8 oz. mushrooms, sliced
2 Tbsp. butter
3 garlic cloves, minced
1 Tbsp. onion, minced
2 Tbsp. Wondra flour™ or all purpose flour

1 1/2 cups beef stock
1 Tbsp. stoneground mustard
4 dashes Worcestershire sauce
2 Tbsp. sour cream
Kosher salt and freshly ground black pepper

1. Start with the mushroom gravy by melting the butter in a medium skillet;  Add the mushrooms saute until beginning to brown, about 5 minutes
2. Add onion and garlic; Continue cooking for a few more minutes until the onions and garlic are soft and the mushrooms are browned, about another 5 minutes.
3. Sprinkle flour over the mushroom mixture, stirring to coat; Cook for a few minutes to cook off the raw flour taste.
4. Add the beef stock, mustard and Worcestershire sauce, stirring constantly, and bring to a simmer to thicken; Set aside and keep warm.
5. Heat about 1/4 inch of oil in a skillet to 350F.
6. Set up a 3 step dredging station; in one bowl with combine the flour with the salt and garlic powder; In another bowl add the eggs and milk, whisk to provide; In a third combine the Panko and seasoned breadcrumbs.
7. Dredge each piece of pork in flour, shake off excess, then dip into the egg mixture, allow excess to drip off, then coat with breadcrumbs, pressing down to assist with adherence..
8. Fry the pork until golden brown and crispy, about 3 minutes per side.
9. Transfer schnitzel on a rack over a making sheet to drain.
10. Check the consistency of the gravy; Adjust consistency as needed by adding more stock or using a cornstarch slurry.
11. Season with salt and pepper.
12. Remove from heat and stir in the sour cream.
13. Serve the pork schnitzel topped with mushroom gravy and garnished with fresh parsley.

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!

Cauliflower Chowder

Cauliflower Chowder

adapted from Bon Appetit

The miso that is added at the end give the soup another level of savory flavor.

If you haven't tried Wondra flour™ it is a game changer when making soups and gravies. It dissolves very quickly and smoothly into the dishes.

 
Makes 3 servings                                                            7 WW pts / serving

1 1/2 Tbsp. butter, divided
1/2 onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
2/3 tsp. chopped fresh thyme
1/2 tsp. Kosher salt
4 tsp. Wondra flour™ 
1/3 lb. cauliflower, cut into small florets and stems diced
5 oz. baby potatoes, scrubbed and diced
1/2 cup half & half

1 2/3 cups water
1 cup oyster crackers
2/3 tsp. Nick's Famous Crab Seasoning™ or your favorite crab /seafood seasoning

2 tsp. yellow miso
Kosher salt and freshly ground pepper
Chopped scallion greens for serving

1. Heat 1 Tbsp. butter in a pot. 
2. Add the onion, celery, thyme, and salt; Cook, stirring occasionally, until onion is translucent and celery is softened, about 5 minutes.
3. Sprinkle in the flour over onion mixture; Cook, stirring, 1 minute. 
4. Add the cauliflower, potatoes, half & half and water; Bring to a simmer and cook, stirring occasionally, until cauliflower and potatoes are tender and liquid is slightly thickened, about 20 minutes.
5. Meanwhile, heat remaining 1/2 Tbsp. butter in a small skillet . 
6. Add the oyster crackers, tossing or stirring often, until golden brown in spots, about 5 minutes. 
7. Remove from heat, sprinkle with crab seasoning, and toss until crackers are evenly coated.
8. Stir in the miso 
9. Remove from heat and adjust seasoning with salt and pepper to taste.
10. Ladle chowder into bowls; Top with scallion greens.
11. Serve with oyster crackers.

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.

Fat-Free Gravy

Fat-Free Gravy

adapted from BettyCrocker.com

This gravy does NOT use a roux which has a high fat content.

Served with Cran-Turkey Meatballs & Roasted Cauliflower Mashed Potatoes

1 cup homemade chicken stock or reduced sodium canned broth
1/2 small onion, coarsely chopped
1/2 medium carrot, coarsely chopped
1/2 stalk celery, coarsely chopped
1/4 cup cold water
1/2 tsp. soy sauce
2 Tbsp. flour
Dash poultry seasoning, if desired

1. In a saucepan, heat stock, onion, carrot and celery to boiling; reduce heat. Cover; simmer 15 minutes. 
2. Pour stock through strainer, pressing vegetables lightly to extract juice. Return broth to saucepan; discard vegetables.
3. In small bowl, stir water, soy sauce, flour and poultry seasoning with wire whisk until smooth. 
4. Gradually stir flour mixture into broth in the saucepan. 
5. Heat to boiling. Cook about 1 minute, stirring constantly, until thick and bubbly.
6. Serve with chicken or turkey.

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!

Fat Free Queso

Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This queso is a little bit grainier than the full fat version but it meets the need when you are trying to eat healthier.

You can tame the heat by using canned diced tomatoes with green chilies or by leaving out the chilies all together.

Makes about 1 3/4 cups                                                  1 WW pp / 1/2 cup

1 1/2 Tbsp. Parkay cooking oil spray
1 Tbsp. flour
1/2 cup skim milk + additional for thinning if needed
3/4 cup fat free shredded cheddar cheese
1/2 10 oz. can diced tomatoes with habaneros, well drained

1. In a small saucepan, whisk the cooking oil spray with the flour over medium heat for 1 minute to form a roux.
2. Slowly add the milk whisking after each addition until fully incorporated.
3. Stir in the cheese and whisk until melted;
4. Add in the tomatoes and stir to incorporate.
5. Thin with a little more milk if needed prior to serving.

Enjoy!

Smoked Turkey Chowder

Smoked Turkey Chowder

adapted from Gourmet, November 1995

This is a great way to use up some leftover smoked turkey or chicken breast meat. The reduced fat cheese and the fat free half and half give the chowder a cream mouth feel without all of the calories of heavy cream and full fat cheese.

Makes 5 servings                                                                  3 WW pp / serving

1 cup chopped onions

Cooking spray

1/2  large russet potato, cubed
2 garlic cloves, minced
1/2 fresh jalapeño, seeded and minced 
2 Tbsp. flour
1 1/2 cups Homemade chicken stock or canned broth
1 cup fat free half and half
1 cup diced tomato without seeds
1 cup corn
1/2 cup reduced fat Mexican style shredded cheese 

1 1/2 tsp. chopped fresh parsley
1/2 tsp. finely chopped canned chipotle chili in adobo sauce
1/2 lb. smoked turkey breast, diced

1. In a pot coated with cooking spray, cook the onions until softened, about 3 minutes.
2. Add the potato, garlic, and jalapeño and cook stirring, 1 minute. 
3. Stir in flour, and cook stirring 2 minutes. 
4. Whisk in stock and half and half and bring to a boil stirring constantly. 
5. Add the corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally for 20 minutes, or until vegetables are tender. 
6. Add the tomatoes and allow the soup to come back up to temperature.
7. Season the soup with salt and pepper prior to serving.

Enjoy!

Boxty

Boxty

Bon Appetit May 1996

Being of Irish heritage, I like to celebrate St. Patrick's Day with traditional foods. I wanted to make something a little more WW™ friendly than the corned beef and cabbage or lamb stew that I usually make.

Boxty uses a few readily available ingredients to produce different results - bread, pancakes or dumplings. 

I set out to make a nontraditional boxty by using cauliflower-potato mash in place of mashed potatoes but it got even more non-traditional when I realized I was out of russet potatoes so I substituted some sweet potato.

Makes 2 servings                                                                4 WW pp / serving

1/2 cup Cauliflower-Potato Mash
3/4 cup grated peeled sweet potato
6 Tbsp. cup flour
1/2 tsp baking soda
1/4 tsp Kosher salt
1 Tbsp. skim milk + more as needed
Cooking spray

1. Mix the cauliflower-potato mash, grated potato, flour, baking soda, and salt. Gradually mix in enough milk to form the texture of firm mashed potatoes.
2. With damp hands, form the potato mixture into 4 pancakes.
3. In a skillet coated with cooking spray, cook the pancakes for 3 minutes per side.

Enjoy!

Chicken Alfredo with Zucchini

Chicken Alfredo with Zucchini

adapted from Comfort Food Fix by E. Krieger

Have you noticed that even the "lighter" versions of recipes still are a lot of points. If made as originally written this would have been a 15 point meal. I have brought it down to 9 and it is still as filling.

I had initially planned to cook the fettuccine and zucchini like I do in Noodles & Zoodles but my zucchini was crooked so instead of getting fettucine style zucchini noodles I ended up with semi-circles so we altered the the cooking method a bit. If you can get long fettucine zoodles, it will reduce a step in the cooking process.

Makes 4 servings                                                    9 WW Blue points / serving

1 medium zucchini (about 10-12 oz.), spiralized or thinly sliced

Cooking spray

2 garlic cloves, minced, separated

1 lb. chicken breasts, cut into 2" x 1/2" pieces

1 tsp. Montreal Steak seasoning

6 oz. fettuccine pasta

1 Tbsp. Wondra flour or all-purpose flour

1 cup fat-free milk

1/2 cup fat free evaporated milk

3/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1. In a pan coated with cooking spray, cook half of the garlic for about 30 seconds.
2. Add the zucchini and cook until just tender, about 3 minutes; transfer to a bowl.
3. Add more cooking spray to the pan.
4. Season the chicken with the steak seasoning, and sauté until cooked through, about 5 minutes; transfer to a bowl and keep warm.
5. Cook the pasta al dente according to package directions.
6. Reserve 1/2 cup of the pasta water.
7. Drain the pasta and return it to the pot.
8. Meanwhile, make the sauce by combine the flour and milk, whisking until the flour is dissolved.
9. Add the remaining garlic and cook 30 seconds.
10. Add the flour-milk mixture and cook, whisking constantly, until the mixture begins to boil.
11. Reduce the heat to low and cook for 2 more minutes, whisking constantly.
12. Add the evaporated milk and Parmesan cheese and cook, stirring until the cheese is melted, about 1 minute.
13. If the sauce is too think, thin it with a little of the pasta water at a time until it reaches your desired consistency.
14. Add 1 cup of the sauce, zucchini and 3 Tbsp. of parsley to the fettuccine.
15. Divide among 4 plates, top with chicken, additional sauce and sprinkle with parsley 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!

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 !

 

Shrimp & Corn Chowder

 Shrimp & Corn Chowder

adapted from Cooking Light Annual Recipes 2015

Use fresh corn if available.

Makes 2 servings                                                    4 WW Blue Points / serving

2 center cut bacon slices, chopped

2 scallions, chopped, divided

1 1/2 tsp. chopped fresh thyme or 1/2 tsp. dried

2 garlic cloves, minced

2 Tbsp. all-purpose flour

1 cups skim milk

3/4 cup homemade chicken stock or canned broth

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/8 tsp. cayenne pepper

1/2 lb. shrimp, peeled, deveined and large chop

3/4 cup frozen or canned corn, thawed if frozen

1. Cook the bacon in a saucepan until crisp, about 6 minutes. Remove with a slotted spoon to a paper towel to drain. Leave the drippings in the pan.
2. Add all but 1 Tbsp. scallion greens, garlic and thyme to the drippings in the pan; sauté 2 minutes.
3. Sprinkle the flour over the mixture and cook 1 minute, stirring constantly.
4. Slowly whisk in the  milk, broth and bay leaf, making sure to break up any lumps. Bring to a boil. Reduce heat to medium and cook 2 minutes.
5. Add the salt, black pepper, red pepper, shrimp and corn; simmer for about 4 minutes or until the shrimp is cooked through.
6. Discard the bay leaf.
7. Serve topped with reserved scallion greens.

Enjoy!

Bangers and Mash with Onion Gravy

Bangers and Mash with Onion Gravy

adapted from Williams-Sonoma A Taste of the World

Being of Irish heritage, I have to celebrate St. Patrick's Day in style with a traditional dish. This year it is bangers - Irish sausage - and mashed potatoes. I get authentic ones from RJ Balson & Son but you can use your favorite pork sausages.

Makes 2 servings                                              8 WW points / serving

2 bangers or pork sausages
cooking spray
7 ounces peeled potatoes, cut into cubes
1/3 cup fat free milk
1 1/2 tsp. Parkay cooking oil spray
Kosher salt and white pepper
Cooking spray
1/2 large onion, halved and thinly sliced
1/2 tsp. flour
1/2 tsp. red wine vinegar
1/4 cup full bodied red wine such as Cabernet Sauvignon
1/4 cup homemade chicken stock or canned broth
Kosher salt and freshly ground pepper to taste

1. Preheat the oven to 400F.
2. Place the sausages in a small baking dish coated with cooking spray. Turn to coat.
3. Cook for 15 minutes turn over and cook for an additional 15 minutes or until cooked through.
4. Meanwhile cook the potatoes in salted boiling water, about 15 minutes or until tender.
5. Heat the milk and spray in a small dish in the microwave.
6. Drain, put through a ricer, return to the same pan.*
7. Return the potatoes to the same pan. Mash in the warm milk mixture. Season to taste with salt and white pepper.
8. To make the gravy, cook the onions in a small sauté pan coated with cooking spray, until they are softened, about 15 minutes.
9. Add the flour and cook until light colored, about 2 minutes.
10. Add the vinegar and cook until evaporated.
11. Add the wine and stock, bring to a boil, then reduce the heat to low and simmer until thickens, about 10 minutes. Season to taste with salt and pepper.
12. Divide the sausages and potatoes among 2 plates and top with gravy to serve.

Enjoy!

* If you do not have a ricer you can skip this step and just mash the potatoes. The ricer takes all of the lumps out.

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

adapted from Food & Wine October 2008

Feel free to substitute rotisserie chicken or any leftover chicken you have in the refrigerator. If you are using dark meat adjust the point values.

You can also leave off the puff pastry and have a crustless pot pie for only 1 WW blue point / serving.

Makes 3 servings                                                    2 WW Blue points / serving

Cooking spray

1/2 onion, finely chopped

1/4 lb. mushrooms, thinly sliced

1 carrot, peeled, thinly sliced

Kosher salt and freshly ground pepper

1 1/2 Tbsp. cake flour or all purpose flour

1/2 tsp. paprika

1/2 cup homemade chicken stock or canned broth

1 Tbsp. Madeira

2/3 cup fat free milk

2 cups shredded poached chicken breasts

1/4 cup frozen peas

1/3 frozen puff pastry sheet, thawed, cut into 3 pieces

1. Preheat the oven to 400F.
2. In an ovenproof skillet coated with cooking spray, cook the onions, mushrooms and carrots, seasoned with salt and pepper, until the vegetables are lightly browned, about 5 minutes.
3. Stir in the flour and paprika, cook stirring for another minute.
4. Ad the stock and Madeira and cook stirring until well blended.
5. Add the milk and bring to a gentle boil.
6. Stir in the chicken, peas and season to taste with salt and pepper. Cover the skillet.
7. Place the covered skillet in the oven and bake in the oven until the filling is bubbly, about 20 minutes.
8. Place the puff pastry on a baking sheet lined with parchment and bake for 15 minutes or until golden brown.
9. To serve scoop the pot pie filling in bowls and top with puff pastry.

Enjoy!

Okra-Less Andouille & Shrimp Gumbo

Okra-Less Andouille & Shrimp Gumbo

adapted from The Complete Cooking Light Cookbook (2000)

We are not fans of okra. If you enjoy it you can add 10 ounces of thawed frozen cut okra when you add the shrimp. You can also add some rice to make it more traditional NOLA for a few additional points.

Makes 4 servings                            1 WW Blue points / serving without rice

1 Tbsp. flour

Cooking spray

1 cup chopped onions

1 cup chopped celery

1 cup chopped bell pepper

4 garlic cloves, minced

1/4 cup water

3/4 tsp hot sauce

1 (14.5 oz.) stewed tomatoes

1 1/4 cups chicken stock

2 bay leaves

1/2 lb. chicken andouille sausage, cut into 1/4 inch thick slices

1/2 lb. large shrimp, peeled, deveined, cut in half

2 tsp. filé powder*

2 cups cooked rice (optional)

1. Place the flour in a skillet. Cook for about 4 minutes until it is very brown; stirring constantly. Put in a small bowl and set aside.
2. In a pot coated with cooking spray, cook the onion, celery, bell pepper and garlic until softened, about 8 minutes.
3. Sprinkle the vegetables with the browned flour, cook an additional minute, stirring constantly.
4. Stir in the water, hot sauce, tomatoes, stock and bay leaves. Bring to a boil; reduce heat and simmer, uncovered 10 minutes.
5. Add sausage, simmer, uncovered for 5 minutes.
6. Add the shrimp and simmer uncovered for an additional 5 minutes or until the shrimp are cooked through.
7. Discard the bay leaves.
8. Stir in the filé powder and serve on its own or over rice if desired.

Enjoy!

*Filé powder is powdered sassafrass leaves. It is used to thicken soups and stews.