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!

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!

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!

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!

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!

Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.

Grilled Poached Sausages with Roasted Peppers and Onions

Grilled Poached Sausages with Roasted Peppers and Onions

adapted from Food Network

This recipe takes some time but it can easily  be scaled to feed a crowd. Poaching the sausages before grilling them keeps them juicy but still getting the char of the grill.

Makes 2 servings                                                                  6 WW pts / serving

2 Italian sausages
1 Roma tomato, cut into 8 pieces
4 mini bell peppers, julienned
1/4 onions, sliced
1/2 jalapeno pepper, julienned
2 garlic cloves, halved
1 Tbsp. balsamic vinegar
2 tsp. olive oil

1/2 rsp. dried basil
Kosher salt and freshly ground black pepper

1. Preheat oven to 325 degrees F.
2. Fill a pot half full with cold water and add sausages. 
3. Bring to a boil and shut off the flame. 
4. Let sausages sit in water until water has cooled to room temperature, about 1 hour.
5. Remove sausages from water and reserve until ready to grill.
6. Meanwhile combine the tomato, peppers, onion, jalapeno, garlic, vinegar, oil and basil in a bowl; Toss to combine.
7. Pour the mix onto a rimmed sheet pan and bake for about 1 hour stirring occasionally so that it cooks evenly. 
8. Remove the vegetables from oven when vegetables are fully cooked and lightly browned; Season to taste with salt and pepper.
9. Grill the poached sausages over a medium-high heat until caramelized.
10. Serve the sausages with the vegetables.

Enjoy!

Jalapeno Tzatziki Dip with Feta Cheese

Jalapeno Tzatziki Dip with Feta Cheese

adapted from Grilled Cheese Social

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

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

served with Cheesy Cauliflower Muffins

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

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

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

Enjoy!

Picadillo Style Beef Chili

Picadillo Style Beef Chili

adapted from  Cook's Country April/May 2020

Picadillo is a Latin American dish made with ground beef, potatoes, and a tomato sauce. It can be served as a main dish with rice, used as a filling for empanadas, tacos, or other pastries, or as a topping for sopes. This recipes adds the seasoning for chili for a unique twist on a beanless chili.

The fire roasted tomatoes provides an abundance of flavor that allows this meal to develop a depth of flavor that tastes like it has simmered for a long time.

Makes 2 servings                                                              1 WW points / serving

1/2 lb.lean ground beef
1 tsp. Kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 onion, chopped fine
1/2 jalapeño chile, stemmed, halved, seeded, and sliced thin
2 1/2 tsp. chili powder
1 1/2 garlic cloves, minced
1 (14.5-ounce) cans fire-roasted diced tomatoes, drained
1 cup homemade chicken stock or canned broth
1/2 lb.Yukon Gold potatoes, peeled and cut into ½-inch pieces
1/4 cup pimento-stuffed green olives, sliced thin

1. In a pot, cook the beef, 1/2 tsp. salt and pepper over medium-high heat, breaking up meat until it is beginning to brown, about 10 minutes.
2. Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. 
3. Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
4. Reduce heat to medium and simmer uncovered until potatoes are tender,  about 15 minutes.*
5. Stir in olives prior to serving

Enjoy!

* If you prefer a thinner soup, cover the pot while cooking the potatoes.

Arroz Rojo - Red Rice

Arroz Rojo - Red Rice

adapted from Bon Appetit©

Arroz rojo or red rice is a Mexican staple.

Makes 3 servings                                                              4 WW points / serving

1/2 14 1/2-ounce can peeled whole tomatoes in juice, drained
1 1/2 Tbsp. chopped onion
1 small garlic clove, peeled
1 1/2 tsp. olive oil
1/2 cup white rice
1/2 cup hot water
1/2 medium carrot, peeled, cut into 1/3-inch pieces
2 Tbsp. + 2 tsp  frozen peas
2 Tbsp. + 2 tsp  frozen corn
3 fresh cilantro sprigs, tied together with kitchen twine
1/2 jalapeno, cut lengthwise leaving seeds and ribs intact
1/2 tsp. Kosher salt

1. Puree tomatoes, onion, and garlic in blender until smooth.
2. Heat oil in a saucepan over medium-high heat.
3. Add rice; Stir until rice is pale golden, about 1 minute. 
4. Stir in tomato puree, hot water, carrot, peas, corn, cilantro sprigs, chiles, and salt. 
5. Bring to boil; Reduce heat to low, cover, and cook until almost all liquid is absorbed, about 12
6. minutes. 
7. Uncover and cook until rice is tender and all liquid is absorbed, about10 minutes longer. 
8. Remove from heat, cover, and let stand 5 minutes. 
9. Discard cilantro and chiles. 
10. Fluff rice with fork before serving.

Enjoy!

Vegetable Stir Fry with Garlic Miso Sauce

Vegetable Stir Fry with Garlic Miso Sauce

adapted from Epicurious

You can use an vegetables you have on hand. I used snow peas, onion, bell pepper, and mushrooms but zucchini, eggplant, broccoli, cauliflower, green beans, and bean sprouts would also work nicely.

Makes 2 servings                                                              2 WW points / serving

1 Tbsp olive oil

3 cloves garlic, chopped

1 1/2 tsp. yellow miso

1/2 tsp. oyster sauce

1/2 tsp. Sriracha

1/4 tsp. sugar substitute

1 1/2 tsp. water

1/2 lb. assorted vegetables

1/2 jalapeno pepper, seeded and thinly sliced

Penzeys Szechuan salt or Kosher salt and white pepper

1. In a small bowl combine the miso, oyster sauce sugar substitute and water; set aside
2. In a hot skillet, sauté the garlic in the oil until fragrant, about 1 minutes.
3. Add the mushrooms and sauté until their are beginning to brown, about 4 minutes.
4. Add the onions, bell pepper and jalapeno and continue cooking until they begin to soften, about 4 minutes.
5. Add the snow peas and cook until tender, about 1 minutes.
6. Pour in the miso mixture and toss to combine; Cook another 1-2 minutes to heat through.
7. Season to taste with Szechuan salt

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Pork in Veracruz Sauce

Pork in Veracruz Sauce

adapted from Milk Street

Veracruz sauce is a reflection of Spain's influence in Mexico. It is similar to a mild salsa using parsley instead of cilantro and the addition of capers and green olives.

Makes 2 servings

1/2 lbs. leftover pork sliced thin

1 1/2 Tbsp. grapeseed oil

6 garlic cloves, peeled and chopped

1/4 cup medium onion, chopped

3/4 lb. fresh tomatoes, cored and chopped

2 bay leaves

1 jalapeno, seeded and chopped

6 pimento stuffed green olives, chopped

1 Tbsp. drained capers, rinsed

1/4 cup fresh parsley leaves, chopped

Kosher salt and freshly ground pepper to taste

1. In a sauce pan, cook the garlic in the oil 1-2 minutes.
2. Add the onion and cook over medium heat until transluscent , about 5 minutes.
3. Stir in the tomatoes, bay leaves and jalapenos, bring to a boil, cover; reduce heat to low and simmer until the vegetables are soft, about 8 minutes.
4. Uncover the pot increase the heat to medium and cook until most of the moisture has evaporated, about 5 minutes.
5. If you like chunky sauce, leave as is; if you prefer a smoother sauce, puree in a food processor or blender and return it to the pot.
6. Add the capers, parsley and olives.
7. Add the pork to the sauce and cook just until the pork is heated through.
8. Season to taste with salt and pepper.
9. Serve with warmed tortillas.

Enjoy!

Succotash Salad

Succotash Salad

adapted from Food Network

This salad is light, bright and delicious. Lima beans can easily replace fava beans in this recipe.

Makes 3 servings                                                        3 WW pp / serving

1/2 cup green beans, cut into 1 inch pieces
1/2 cup frozen fava beans, defrosted and outer shell removed
1 cups corn kernels
1/4 cup chopped tomatoes
2 Tbsp. minced red onion
1/4 jalapeno pepper, seeded and minced
3 fresh basil leaves, julienned
1 Tbsp. olive oil
1 Tbsp. water
1 Tbsp. red wine vinegar
1/4 tsp. honey
Kosher salt and Freshly ground black pepper

1. Bring a pot of salted water to a boil. 
2. Add the green beans and fava beans and cook until the green beans are bright green and the fava beans have softened slightly, 3 to 5 minutes. 
3. Transfer to an ice bath; when cooled pat dry with a kitchen towel.
4. In a small bowl, whisk the olive oil, vinegar, and honey
5. In a large bowl, combine the green beans, fava beans, corn, tomatoes, onion, jalapeno and basil; toss with vinaigrette.
6. Season to taste with salt and pepper before serving.

Enjoy!!

Cabbage & Mango Slaw

Cabbage & Mango Slaw

adapted from Cooking Light Annual Recipes 2015

I made this slaw to top tacos but it is hearty enough to be it's own side dish. Serve it beside any grilled pork or chicken dish.

We prefer to our coleslaw to be a little less crunchy so I try to plan ahead and make the slaw a day before. If you like yours crunchy use it right away.

served with Smoky Fish Tacos

Makes 3 servings                                                                  1 WW pp / serving

1 1/2 cups shredded cabbage (green, Savory or Napa)

1/2 cup mango, julienned

1/4 cup sliced onion

1 Tbsp. cider vinegar

1 1/2 tsp. olive oil

1/4 jalapeno pepper or mini bell pepper, seeded and minced

Kosher salt & freshly ground black 

1. Combine cabbage, mango, onion, vinegar olive oil and pepper in a bowl; Toss to combine.
2. Season to taste with salt and pepper.

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!

Zucchini Hash with Fried Eggs

Zucchini Hash with Fried Eggs

adapted from Food Network

A low carb version of hash to accompany your eggs. You might still miss the potatoes but this is a good alternative.

Makes 2 servings                                                        0 WW pp / serving

Cooking spray

1/2 onion, diced

1 tsp. chopped fresh sage or 1/3 tsp. dried

1 clove garlic, minced

1/2 jalapeno, seeded and minced

1 medium zucchini, diced

Kosher salt and freshly ground black pepper

1/4 cup roasted peppers, chopped

1 Tbsp. chopped fresh parsley

2-4 fried eggs

1. In a pan coated with cooking spray, cook the onion until soft, about 5 minutes.
2. Add the sage, garlic and jalapenos and cook until fragrant, about 30 seconds.
3. Add the zucchini and salt & pepper to taste; Cover and cook until the zucchini begins to soften, about 7 minutes.
4. Uncover; add the roasted peppers and cook until the zucchini is soft and light brown, about 6 more minutes.
5. Make sure the hash is in an even layer and cook undisturbed for another 4 minutes to brown the bottom.
6. Serve the hash topped with the fried eggs.

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!

Fake Chicken Pho

Fake Chicken Pho

adapted from Rachael Ray in Season

Since moving to Philadelphia, one of my son's favorite food is Pho. Traditional Vietnamese Pho takes hours to make. This can be made in about 30 minutes. 

The carbs are also reduced by replacing half of the traditional rice noodles with spiralized zucchini.

Makes 4 servings                                                    6 WW Blue points / serving

8 oz. thin, flat rice noodles

2 large poached chicken breasts, leftover cooked chicken or rotisserie chicken, thinly sliced

1 inch cinnamon stick

3 star anise pods

1/8 tsp. rounded ground cardamom

2 quarts homemade chicken stock or canned broth

2 inch piece of ginger, peeled and cut into matchstick size pieces

1 bunch of scallions, trimmed and sliced on a bias

2 Tbsp. soy sauce

Hoisin sauce or Sriracha (optional) for drizzling

Thinly sliced jalapenos, julienned basil, cilantro leaves and bean sprouts for garnish

1. In a large bowl, soak the noodles in warm water until pliable, 15-20 minutes.
2. Drain and rinse under cold water; Drain well; Return to the bowl.
3. In a large pot, toast the spices, stirring frequently until aromatic, about 2 minutes.
4. Add the stock, ginger and garlic; Bring to a boil; Cook until the stock is infused, about 5 minutes.
5. Strain the broth into the bowl with the noodles. Discard the solids.
6. Return the broth and noodles to the pot; Add the zucchini, scallions and soy sauce; Simmer until scallions wilt and the zucchini is cooked, about 2 - 3 minutes.
7. Use tongs to divide the noodles and zoodles among bowl. Top with chicken.
8. Divide the broth among the bowls.
9. Serve allowing individuals to garnish their plates and add hoisin sauce and /or sriracha as desired.

Enjoy!

Tequila Lime Chicken

Tequila Lime Chicken

adapted from Barefoot Contessa Family Style

I love Ina Garten's recipes but they are not all that low in fat and calories. I've been playing with lightening them up.

This recipe makes about 1/2 cup of marinade. The total point count for all of the marinade is 4 points. There was  1/4 cup + 2 Tbsp. remaining after draining the chicken. Since all of the marinade is not absorbed into the chicken we do not have to account for all of the points.

served with Cilantro Lime Rice

Makes 3 servings                                                      1 WW Blue points / serving

2 Tbsp. tequila

1/4 cup lime juice

2 Tbsp. orange juice

3/4 tsp. chili powder

3/4 tsp. minced jalapeno pepper

3/4 tsp. minced garlic

1/2 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

3 boneless, skinless chicken breasts

1. Combine the tequila, juices, chili powder, jalapeno, garlic, salt and pepper; whisk to combine.
2. Place the chicken in a zip-top bag with the marinade; refrigerate and let marinade overnight.
3. Cook the chicken in a grill pan or on a grill coated with cooking spray; 5 minutes on first side and about 10 minutes on the other side until cooked through.
4. Cover tightly and allow to rest for 5 minutes.
5. Serve hot or at room temperature.

Enjoy!