Black Bean and Pepper Salad

Black Bean and Pepper Salad

adapted from Bon Appetit July 1998

A zesty salad that goes well with any Tex-Mex entree.

Makes 2 servings                                                            1 WW pts/ serving                                             

3 mini red, yellow or orange bell peppers, chopped

1/2 15- to 16-ounce can black beans, rinsed, well drained and rinsed
1/4 cup finely chopped onion
2 Tbsp. chopped fresh Italian parsley
2 Tbsp. chopped fresh basil

1/2 tsp. minced garlic
2 1/2 tsp. red wine vinegar
1 1/2 tsp. olive oil
1/2 tsp. grated orange zest
Kosher salt and freshly ground black pepper

1. In a bowl, combine the peppers, beans, onion, parsley, basil and garlic; Toss to combine.
2. Whisk together the vinegar, oil and orange peel; Pour over bean mixture and toss to combine.
3. Season to taste with salt and pepper. 
4. Serve chilled or let stand 30 minutes at room temperature before serving. 

Enjoy!

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit - July 2001

Cheese and delicious... these enchiladas are moderately spicy. Adjust your heat level by adjusting the amount of poblanos or canned chiles. 

Block cheese that is shredded as needed tends to melt more evenly that pre-shredded due to the stabilizers that are used to prevent it from clumping. 

Don't have Colby Jack, use Monterey jack, cheddar or the pre-shredded Mexican cheese blend. Reduce the WW points by using reduced fat cheese.

Pictured with Easy Baked Chicken Cheese Enchiladas

Makes 2 servings                                                              11 WW pts. / serving

6 oz. tomatillos, husked, rinsed, quartered
1/2 cup + 2 Tbsp. water
1 Tbsp. minced seeded jalapeño chilies
6 garlic cloves
1 1/4 cups chopped scallions, divided
2 poblano peppers, roasted and chopped or 1/4 + 2 Tbsp. canned green chiles
6 large spinach leaves
4 corn tortillas
1 cup shredded Colby Jack cheese
Cooking spray

1. Bring tomatillos, water, jalapenos and garlic to boil in a saucepan; Reduce heat to medium-low, cover and simmer until tomatillos are soft, about 15 minutes.
2. Transfer mixture to blender; add 1 cups of green onions, green chilies, and spinach and puree. 
3. Season the sauce  to taste with salt and pepper; Place sauce in a wide bowl.
4. Preheat oven to 350°F.
5. Coat a baking dish with cooking spray.
6. Dip a tortilla into the sauce;  Top with about 2 Tbsp cheese, and 1 Tbsp green onions.
7. Roll up tortilla; Place seam side down in prepared dish. 
8. Repeat with remaining tortillas, sauce, cheese, and onions.
9. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. 
10. Bake until cheese melts, about 15 minutes.

Enjoy!

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

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

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

Makes 2 servings of chicken and 3 servings of rice

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

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

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

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

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

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

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

Enjoy!


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

Mojo Criollo

Mojo Criollo

adapted from A Sassy Spoon

Mojo crillo is a Cuban marinade made from fresh garlic, sour orange, and oregano. It works well with for chicken, pork, or steak. 

Naranja agria or sour orange juice is available at Amazon but if you have a market that specializes in Latin American flavors you can usually find it there. I get mine at PriceRite.

Makes about 2 cups

8 large cloves

1/3 tsp. Kosher salt
1 1/2 cups sour orange juice (naranja agria)
1/3 cup minced onion
1 tsp. dried oregano
1/3 cup vegetable oil
Kosher salt and freshly ground pepper to taste

1. Add the garlic cloves with 1/3 salt in a mortar and pestle; Mash the garlic cloves until you get a smooth paste. 
2. Add the garlic paste, soup orange juice, onions, sour orange juice, oregano, oil, and salt & pepper in  the bowl of a food processor; Process until well combined.
3. Season to taste with salt and pepper.

Enjoy!

Easy Oven Baked Cilantro Lime Salmon

Easy Oven Baked Cilantro Lime Salmon

adapted from Simply Low Cal

This is  a quick and easy salmon recipe flavored with cilantro, lime and a hint of jalapeno. Adjust the heat level by adding more, less or no jalapeno.

Makes 2 servings                                                                2 WW pts / serving

Cooking spray
3/4 lb. fresh salmon
1 Tbsp. olive oil

1 Tbsp. water
1/2 jalapeño, roughly chopped (or to taste)
2 Tbsp. cilantro leaves, roughly chopped
1 garlic clove, chopped
1 lime juiced and zested
Kosher salt and freshly ground pepper

1. Preheat the oven to 400°F. 
2. Line a baking sheet with foil and spray with cooking spray.
3. Add the olive oil, water, jalapeño, cilantro, garlic, and lime juice and zest to a food processor and process until the mixture is a spreadable, paste-like consistency.
4. Place the salmon, skin side down, on the baking sheet, pat dry with a paper towel, and season with salt and pepper. 
5. Spread the cilantro lime mixture over the top, coating the fish in an even layer.
6. Transfer the baking sheet to the oven and bake until the internal temperature of the thickest portion of the salmon reaches 145°F, about 15 minutes. 
7. Serve warm.

Enjoy!

Garlic Herb Pattypan Squash

Garlic Herb Pattypan Squash

adapted from Taste of Home

A neighbor gifted me some pattypan squash from her garden. Any summertime squash can be substituted for the pattypan, such as zucchini, yellow, chayote, or crookneck, to name a few, just adjust the cooking time. 

This is a tasty addition to any fish or chicken recipe.

Makes 2 servings                                                                1 WW pts / serving

2 cups pattypan squash (about 12 oz.), if small cut in half, if large cut into 8ths, if seeds are large remove seeds

Cooking spray
1 1/2 tsp. olive oil
1 garlic clove, minced
1/4 Kosher salt
1/3 tsp. fresh oregano leaves, chopped or 1/8 tsp. dried
1/3 tsp. fresh thyme leaves, chopped or 1/8 tsp. dried 
1/8 tsp. freshly ground black pepper
1 1/2 tsp. fresh parsley, chopped

1. Preheat oven to 425°. 
2. Place squash in a greased baking pan coated with cooking spray. 
3. Mix oil, garlic, salt, oregano, thyme and pepper; Drizzle over squash.
4. Roast until tender, 15-20 minutes, stirring occasionally. 
5. Sprinkle with parsley prior to serving.

Enjoy!

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

Shrimp, Potato, Snap Pea & Tomato Salad with Arugula Pesto

adapted from Food Network™

For the longest time I thought pesto was only made with basil and pine nuts. I first started just experimenting with different nuts with the basil. Now I love experimenting with the herbs, nuts and even the hard cheese that is used.

When you make the pest if it seems to thick just add a little water.

Makes 2 servings                                                     2 WW pts. / serving

1/2 lb. small red potatoes, cut into 6 pieces each
Kosher salt
6 oz. snap peas, strings removed
1/2 cup assorted cherry tomatoes, halved
2 1/2 oz. baby arugula (about 3 cups)
1 1/2 Tbsp. olive oil, divided

1 Tbsp. water
1 Tbsp. sliced almonds
1 Tbsp. grated Parmesan cheese
1 clove garlic, chopped, divided
1/2 tsp. grated lemon zest 

Juice of 1/2 lemon, divided
Freshly ground pepper
Pinch of red pepper flakes
1/2 lb. large shrimp, peeled, deveined, cut in half and patted dry

1. Put the potatoes in a saucepan with enough cold, salted water to cover.
2. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, about 10- 12 minutes.
3. Meanwhile prepare 2 ice baths.
4. Remove the potatoes with a slotted spoon to an ice bath, leaving the water in the pot.
5. Return the pot of water to a boil, add the snap peas and blanch until crisp-tender, about 1 minute. 
6. Drain and transfer to the ice bath.
7. When cooled, transfer the potatoes and snap peas to a kitchen towel and dry.
8. Transfer to a medium bowl and add the tomatoes.  
9. Heat 1/2 Tbsp. olive oil in a  skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. 
10. Add the shrimp; Saute, until just turning pink, about 2-3 minutes; Add the lemon juice and cook for an addition minute until the shrimp are cook through, about 1 more minute; Remove from the heat.
11. Combine 1 cup arugula, 1 Tbsp.olive oil, water, almonds, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor; Process until smooth.
12. Toss the vegetables with the pesto.
13. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
14. Garnish with lemon zest before serving.

Enjoy!

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!

Jammin' Roasted Potatoes

Jammin' Roasted Potatoes

adapted from Jerk from Jamaica by Helen Willinsky

The potatoes are moderately spicy. Tone down the heat by using a milder chile like a serrano or jalapeno and / or reduce the amount of hot sauce. Remember you can always make something more spicy at the end of cooking. It's much harder to make something less spicy.

Makes 2 servings                                                                 2 WW pts / serving

1/2 lb. potatoes, cut into 1/2 inch cubes

1/6 medium red onion, cut into 1/4 inch slices, and quartered

1/6 red bell pepper, seeded, sliced into 1/2 inch cubes

1 clove garlic, minced

1/6 habanero chile, seeded & minced

1 Tbsp. vegetable oil

1 1/2 tsp. Penzeys Jerk seasoning or your favorite Jerk seasoning

1 tsp. Texas Pete hot sauce or your favorite hot sauce

Large pinch of Kosher salt

Large pinch of freshlu ground black pepper

1. Place the cubed potatoes in a bowl of cold water and let soak for 20 minutes.
2. Drain the potatoes and spread them out of a kitchen towel to dry.
3. Preheat the oven to 350F.
4. Place the potatoes, onions, bell pepper, garlic and habanero in a bowl with the oil and toss to coat.
5. Add the jerk seasoning, salt pepper and hot sauce; Toss to evenly distribute.
6. Transfer the potato mixture to a baking sheet and spread out evenly.
7. Bake in the preheated oven for 20 minutes; Turn the vegetables.
8. Continue baking for 20 more minutes or until the potatoes are lightly browned checking on them every 10 minutes.
9. Serve hot passing with additional hot sauce if desired.

Enjoy!

Southeast Asian Turkey Burgers

Southeast Asian Turkey Burgers 

adapted from Gourmet  August 2007

Add a little Southeast Asian flair to your turkey burgers with lemongrass and chile.

These burgers can be served in a bun, as is or topped with an Asian slaw.

served with Ginger Sushi Rice

Makes 2 servings                                                                1 WW pt. / serving

1 Tbsp. lemongrass paste
1 garlic clove, chopped
1 1/2 Tbsp. chopped shallot
1 1/2 tsp. grated ginger
1/2 jalapeno pepper, finely chopped, including seeds
1/2 tsp. water
2 tsp. Asian fish sauce
3/4 lbs. ground lean turkey 
Cooking spray

Shiso slaw, optional

Myoga Shiso Rice, optional

1. Finely grind lemongrass, garlic, shallot, ginger, and chile with water and fish sauce in mini food processor, scraping down side frequently, until a paste forms.
2. Mix paste with the turkey until just combined; Form into 2 patties 
3. Chill patties, covered with plastic wrap, 1 hour to allow flavors to meld.
4. In a pan coated with cooking spray or in a preheated grill, cook the patties until the internal temperature reaches 165F, flipping half way thru, about 12 minutes total.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

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!                

Bacon Wrapped Scallops in Garlic Butter Sauce

Bacon Wrapped Scallops in Garlic Butter Sauce

adapted from Epicurious 10/2/2015

We initially discovered scallops wrapped in bacon at the Whatley Inn. The recipe we have most often is cooked in an oven. They are delicious but the scallop does hot get a good hard sear. Cooking them in a skillet is quicker and you get a good sear and the bacon gets crispier.

The sauce is not pretty but it is tasty. Next time I think I would wipe out the pan and not worry about getting the fond into the sauce.

Makes 2 servings 

6 sea scallops 

3 slices bacon, cut in half 

Cooking spray

1 Tbsp. olive oil, divided

1 Tbsp. butter  

1 clove garlic, minced  

1 tsp fresh parsley, minced

1 Tbsp. lemon juice 

Splash of dry white wine 

1. Pat the scallops dry; Transfer to a paper towel lined plate and return to the refrigerator to dry out for at least 1 hour.
2. Preheat the oven to 400F.
3. Place bacon on a tray on a baking sheet; Par-cook the bacon for 8 minutes in the preheated oven.
4. Transfer bacon to paper towel lined plate to remove excess grease.
5. Wrap each scallop in a piece of bacon, securing with a toothpick.
6. Heat the 1 1/2 tsp.oil in a small skillet.
7. Cook the scallops in the pan searing both sides of the scallop and crisping the bacon about 6-8 minutes total; Remove the scallops from the pan and cover to keep warm.
8. Melt butter with the remaining 1 1/2 tsp. oil in a pan, scraping up any browned bits;  Add the garlic and saute 1 minute.
9. Add the parsley, lemon juice, and wine; Cook for 1-2 minutes to cook off the alcohol and combine the flavors.
10. Place scallops on serving dish and pour sauce on top.

Enjoy!

Italian Pickled Eggplant

Italian Pickled Eggplant

adapted from Sip & Feast

The father of an old friend used to make marinated eggplant for her. I've never been able to find a recipe that came close to the deliciousness he gave her, until now.

After storing the eggplant in the refrigerator, the oil may congeal. You can run the container under hot water for a few minutes or put it in the microwave for 10-15 second intercals until it loosens up.

Serve with toasted Italian or French bread or on crackers. It makes a great addition to as salad as well.

Makes about 1 1/2 cups

1/2 lb. eggplant, peeled and cut into 1" x 1/4" strips
1 Tbsp. hot cherry peppers, chopped
1 Tbsp. fresh parsley, chopped
1 small clove garlic
1/2 cup extra virgin olive oil
1 1/2 tsp. Kosher salt
1 cup white vinegar
2 cup water

1. Place a single layer of eggplant strips on paper towels; Sprinkle with salt; Cover with more paper towels.
2. Put baking sheets on top of the top towels and weight them down with a few cans.
3. Change the paper towels as they become saturated, about every hour for 6 hours.
4. After the eggplant has released its water, rinse the salt off in a colander. 
5. Try to squeeze out more liquid from the eggplant
6. Bring a medium pot, bring the water and white vinegar to a boil; Add the rinsed, squeezed eggplant and cook for no more than 2-3 minutes.
7. Strain eggplant strips and rinse to cool. 
8. Squeeze out more moisture one more time and lay eggplant on paper towels to dry.
9. In a container evenly layer the half of the eggplant strips, half of the cherry peppers, half of the garlic and half of the parsley; Repeat layering. 
10. Press down the eggplant with a spoon and top the jars with the oil. The eggplant should be completely covered.
11. Store the jars in the fridge for up to 1 week.

Enjoy!

Garlic Parmesan Carrots

Garlic and Parmesan Carrots

adapted from Becky's Best Bites

This is a quick and easy side dish. To make it even quicker use Green Giant Veggie Spirals™  Carrots cooked according to package directions. Continue with the directions below starting at step 2.

Makes 4 servings                                                                3 WW pts. / serving

6 oz. carrots, cut into 2 inch x 1/4inch batons
1 Tbsp. olive oil
2 Tbsp. fresh minced garlic
1 1/2 Tbsp. fresh Italian parsley, chopped
2 Tbsp. grated Parmesan cheese
1/8 tsp. ground Aleppo, black, or crushed red pepper 

1. Bring a medium pot of water to a boil; Cook the carrots until tender crisp, about 2-3 minutes.
2. Preheat a skillet over medium heat.
3. Add olive oil, garlic, and parsley to the pan, cook until garlic is translucent, 2-3 minutes. Turn off heat.
4. Add warm carrot spirals, cheese, pepper , tossing gently to combine.

Enjoy!

Steak Pizzaiola

Steak Pizzaiola

adapted from Food & Wine

Pizzaiola means "in the style of pizza" in Italian. The skirt steak is quickly cooks and topped with a sauce with a garlicky tomato sauce and finished with some shaved Parmesan.

Always wear gloves when chopped chile peppers!

We had left over sauce which made very good bruschetta.

Makes 3 servings                                                              8 WW pts / serving

3/4 lb.skirt steak
1/2 tsp. freshly crushed black pepper
1 1/4 tsp. Kosher salt, divided
Cooking spray

1 Tbsp. olive oil

1/2 small yellow onion, thinly sliced (about 1/2 cup)

Pinch of Kosher salt

2 garlic cloves, thinly sliced
1 1/2  Tbsp. drained brine-packed capers, divided, plus 1/2 tsp.brine
1/2 lb. cherry or grape tomatoes, halved
1/2 tsp. finely chopped habanero chile
2 Tbsp. chopped mixed fresh herbs (such as basil, parsley and oregano), plus small leaves for garnish
1 1/2 tsp. white wine vinegar
1 1/2 tsp. water, plus more as needed

1. Sprinkle steak evenly with pepper and 3/4 tsp. salt. 
2. Heat a pan coated with cooking spray over medium-high heat.
3. Add the steak; cook, undisturbed, until deeply browned, about 4 minutes; Flip; cook until browned on both sides and cooked to desired degree of doneness, about 4 minutes for medium-rare. 
4. Transfer steak to a cutting board; let rest 10 minutes. 
5. Return skillet to heat over medium-high;Add the olive oil and onions and cook until the onions begin to soften, about 4 minutes.
6. Add the garlic and cook, stirring often, until starting to soften, about 1 minute. 
7. Add 1 Tbsp. of capers; cook, stirring often, until capers start to burst, about 30 seconds. 
8. Add tomatoes and habanero; cook, stirring occasionally, until tomatoes begin to break down, about 5 minutes. 
9. Reduce heat to medium-low, and cook, stirring occasionally, until most of the tomatoes have released their liquid, about 8 minutes. 
10. Stir in herbs, vinegar, water, caper brine, remaining 1 Tbsp. capers, and remaining 1/4 tsp. salt; add additional water, 1/2 Tbsp. at a time, if needed to thin sauce to desired consistency.
11. Thinly slice steak, and arrange on a serving platter; spoon tomato mixture over top. 
12. Garnish with additional herb leaves immediately before serving.

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!

Cacio e Pepe Ham and White Bean Soup

Cacio e Pepe Ham and White Bean Soup

adapted from Food & Wine

This soups takes a but of time but it is well worth the effort. Always save your cheese rinds and ham bones in your freezer for just such occassions as this. 

My husband cuts up my ham bones with a santized saw. No ham bone use ham hocks and chop a few ounces of a ham steak.

Need to save a little time, replace the dried, cooked beans with a 15 oz. can of cannellini beans.

Makes 3 servings                                                                5 WW pts / serving

Cooking spray
2/3 yellow onions, chopped divided
1 1/3 large celery stalks, chopped, divided
1 1/3 carrots (about 1/3 pound), peeled, chopped, divided
4 garlic cloves, peeled, 2 smashed and 2 chopped, divided
1/3 (2/3-1 lb.) smoked ham bone, preferably with meat
2 2/3 oz. Parmigiano-Reggiano cheese rinds or pecorino Romano cheese rinds 
3 thyme sprigs
4 cups water, plus more if soup is getting too thick
1 tsp.coarsely ground black pepper, plus more for serving
1/3 cup dried cannellini beans or other dried white beans, soaked overnight, drained
1/3 oz. Parmesan cheese, finely shredded, plus more for serving

Kosher salt

1. To a pot coated with cooking spray add half of the onion, celery, carrot and smashed garlic cloves;  Cook, stirring occasionally, until starting to brown, 6 to 8 minutes. 
2. Add ham bone, cheese rinds, thyme sprigs, and water; bring to a boil over high. 
3. Reduce heat to low; simmer, partially covered, stirring occasionally until broth is cloudy and tastes strongly like Parmesan and ham, about 1 1/2 hours.
4. Pour the broth through a fine mesh strainer set over a large measuring cup or bowl, pressing vegetables and cheese rinds to extract as much liquid as possible; discard solids. 
5. Reserve ham bone. Wipe pot clean.
6. Coat the pot with cooking spray; Add the remaining chopped vegetables and pepper.
7. Cook, stirring often, until vegetables start to soften,  about 5 minutes. 
8. Stir in the minced garlic; cook, stirring constantly, until fragrant, about 1 minute.
9. Add ham bone, drained beans, and strained broth; bring to a boil over high. 
10. Reduce heat to medium-low; simmer, partially covered, stirring occasionally, until beans are creamy and tender and ham meat easily pulls away from bone, 2 hours; Add a little water if the soup is getting too thick.
11. Transfer 1/3 cup of soup to the bowl of a mini food processor, removing any ham pieces, process until smooth; Stir mashed soup back into pot.
12. Remove ham bone from soup, and shred meat (about 1/3 cup); Return meat to soup, and discard bone. Add cheese and stir until melted; Season to taste with salt. 
13. Ladle soup into individual bowls; Sprinkle with additional black pepper and cheese.

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!

Zucchini, Yellow Squash and Tomato Tian with Caramelized Onions

Zucchini, Summer Squash and Tomato Tian with Caramelized Onions

adapted from America's Test Kitchen

Try to find tomatoes, squash and zucchini that are about the same diameter.

Makes 4 servings                                                                 1 WW pts / serving

Cooking spray
1 onion, halved and sliced 1/4 inch thick (about 1 cup)
Kosher salt and freshly ground black pepper

1/4 cup water, divided, more if needed
1 small garlic cloves, minced
1/3 lb. zucchini, trimmed and sliced 1/4 inch thick
1/3 lb. summer squash, trimmed and sliced 1/4 inch thick
1/3 lb. plum tomatoes, cored and sliced 1/4 inch thick
1/3 tsp. minced fresh thyme
1 tsp. olive oil, divided
2 Tbsp. + 2 Tsp. shredded Gruyère cheese, about 2/3 ounces

1. Preheat the oven to 375 degrees. 
2. Line an 8" x 8" baking pan with foil; Coat it with cooking spray; Set aside.
3. To caramelize the onions without oil, Place the onions and 2 Tbsp. of water in a pan; season with salt and pepper to taste. Cook over medium heat until the water is evaporated and the onions start to stick to the pan. Add 1 Tbsp. of water to the pan and stir. The onions will start to brown. Repeat with additional water until the onions are at your preferred level of caramelization.
4. Stir in garlic and cook until fragrant, about 30 seconds; Spread onion mixture on bottom of prepared baking sheet.
5. Shingle the zucchini, tomatoes and summer squash alternating into single layer of tightly fitting rows on top of the onions. 
6. Sprinkle with thyme, drizzle with 1 tsp. oil, and season with salt and pepper. 
7. Cover dish with foil and bake until vegetables are tender, about 30 minutes.
8. Remove foil, sprinkle Gruyère over top, and continue to bake until bubbling around edge and lightly browned on top, 20 to 30 minutes longer. 
9. Let rest for 10 minutes before serving.

Enjoy!