Rainbow Noodle Salad

Rainbow Noodle Salad

adapted from Food Network

Katie Lee from the Food Network  created a copy cat recipe of a salad from the Spring Café Aspen. She increased the noodles to make it a heartier meal. I reduced the noodles to make it more of a side dish.

Makes 2 servings                                                                6 WW pts / serving

Dressing:
2 Tbsp. rice wine vinegar
1 Tbsp. white miso
1 1/2 tsp. fresh lime juice
1 1/2 tsp. soy sauce
1 1/2 tsp. sugar free maple syrup
1/2 clove garlic, grated
1/2-inch piece fresh ginger, grated
1 Tbsp. avocado or olive oil
1 Tbsp. water
1 tsp. toasted sesame oil

Salad:
3 ounces rice noodles, cooked according to package directions
1 1/2 cups shredded kale
1/2 cup shredded romaine lettuce
1/4 cup shredded carrots
1/2 cup finely chopped cauliflower
1/2 cup shredded purple cabbage

1. Make the dressing by whisking together the rice wine vinegar, miso paste, lime juice, soy sauce, maple syrup, garlic, ginger, avocado oil, water and sesame oil; Set aside..
2. In a large bowl, combine the noodles, kale, romaine, carrots, cauliflower, and cabbage.
3. Add the dressing and toss until well combined. 
4. Serve at room temperature or cold. 

Enjoy!

Sauteed Kale, Spinach, Mushrooms and Cranberries

Sauteed Kale, Spinach, Mushrooms and Cranberries

adapted from Weeknights with Giada© by Giada De Laurentiis

The spinach was added due to the fact that I didn't have enough kale to serve 2 people. The cranberries as a pleasant sweetness. This can be served as a side dish with your favorite meat, poultry or seafood or served over pasta.

Make 2 servings                                                                 1 WW point / serving

Cooking spray

1 small shallot, thinly sliced

1/2 medium leek, thinly sliced, white and pale green only, thinly sliced and washed

1 cup thinly sliced cremini mushrooms (or any mushrooms you have on hand

1/2 tsp. Kosher salt 

1/4 tsp freshly ground black pepper

4 oz. kale, stemmed and coarsely chopped

2 oz. baby spinach

2 Tbsp. homemade chicken stock or canned broth

2 Tbsp. dried cranberries

1. In a skillet coated with cooking spray add the shallots, leeks, mushrooms, salt and pepper; Cook until the vegetables are soft, about 8 minutes.
2. Add the kale; Cook until wilted, about 5 minutes
3. Add the spinach, stock and cranberries; Bring to a boil.
4. Scrape up any browned bits on the bottom of the pan.
5. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

adapted from Food & Wine

Looking for ways to use up the rest of the Whole Lemon Vinaigrette we made yesterday. 

Make sure you massage the dressing into the kale to help tenderize it.

Makes 2 servings                                                             2 WW points / serving

1 Tbsp. Whole Lemon Vinaigrette

1 1/2 cups torn curly kale

1/3 cups thinly sliced Brussels sprouts

1 scallion, white part only, thinly sliced

1/2 Honeycrisp apple, roughly chopped

1 1/2 tsp. pecans, toasted

Kosher salt

Freshly ground black pepper

1. Toss the vinaigrette with the kale and Brussels sprouts and massage the dressing into the kale.
2. Add the scallion, apple and pecans; Toss to distribute.
3. Season to taste with salt and pepper.

Enjoy!

Mini Italian Frittatas

Mini Italian Frittatas

adapted from Make It Ahead by Ina Garten

These mini frittatas are bursting with flavors. They can be made ahead for a quick and easy meal.

Play with this recipe using different vegetables, herbs and cheeses.

Makes 6 servings                                                                  2 WW pp / serving

Cooking spray
3/4 cup chopped leeks, white and light green parts
4 oz. sliced prosciutto, coarsely chopped
4 oz. chopped kale
1 Tbsp. julienned fresh basil leaves
1 tsp. lemon juice
6 Tbsp. shredded Parmesan cheese
4 large eggs
3/4 cup skim milk

1. Preheat the oven to 375 degrees. 
2. Coat 6 cups of a 12-cup muffin tin with cooking spray.
3. In a sauté pan coated with cooking spray, cook the leeks until tender, about 3 minutes, making sure it is evenly distributed.
4. Add the kale and sauté for 2 to 3 minutes, tossing it with tongs, then cover the pan and cook for 3 minutes, tossing once while it cooks, until the spinach is all wilted. 
5. Remove from the heat, stir in the basil and lemon juice and set aside for 5 minutes. 
6. Divide the mixture  among the 6 muffin cups, leaving any liquid behind. 
7. Sprinkle the Parmesan evenly on top.
8. In a 2-cup liquid measuring cup, beat the eggs, and milk. 
9. Pour the egg mixture evenly over the filling in each cup, filling the muffin cups to the top. 
10. Add some water to each cup that is not being used to prevent scorching.
11. Bake for 25 minutes, or until puffed and lightly browned on top. If you insert a toothpick in the middle, they should feel firm. 
12. Cool for 5 minutes, remove with a small sharp knife onto a serving plate, and serve hot or warm.

Enjoy!

Scrambled Eggs with Gingered Kale & Crispy Quinoa

Scrambled Eggs with Gingered Kale & Crispy Quinoa

adapted from Food Network Magazine

Kale and quinoa are superfoods rich in compounds considered to be beneficial to one's health. Quinoa is a gluten-free grain that has more protein than any other grain or rice. It’s considered a complete protein (usually only found in animal products). Amino acids help with muscle repair after exercise, while folate, magnesium, and phosphorus in support energy levels.
Kale is loaded with vitamin C, vitamin A, calcium, iron, and potassium. It is also a solid source of protein and fiber; very low in calories and packed with flavonoids, phytochemicals with antioxidant properties.

Makes 2 servings                                                                   1 WW pp / serving

Cooking spray

1/2 tsp. grated fresh ginger

1/2 cup cooked quinoa, cooled

2 cups chopped kale, thick stems removed

Kosher salt

Freshly ground black pepper

2 Tbsp. skim milk

1. In a skillet coated with cooking spray, spread out the quinoa into an even layer. Cook without stirring until the bottom is crispy, about 3 minutes.
2. Flip the quinoa and cook for about another 3 minutes until the other side is crispy.
3. Add the kale and season with salt and pepper, sauté until tender, about another 3-4 minutes.
4. Meanwhile, whisk the eggs and milk together in a bowl.
5. Transfer to a pan coated with cooking spray, cook stirring constantly to desired level of doneness, about 2 minutes for soft, small curds.
6. Transfer the kale/quinoa to a bowls and top with scrambled eggs.

Enjoy!

Brussels Sprouts & Kale Sauté

Brussels Sprouts & Kale Sauté

adapted from Taste of Home November 2012

The pan fried turkey pepperoni provides a nice saltiness while the hint of balsamic adds a little sweetness.

Makes 3 servings                                                      1 WW Blue points / serving

1/2 oz. (14 slices) turkey pepperoni, cut into 1/4 inch strips

Cooking spray

1/2 lb. Brussels sprouts, thinly sliced

1/2 lb. kale, shredded

1/4 large onion, minced

1/2 tsp. Kosher salt

1/8 tsp. cayenne pepper

1/4 tsp. freshly ground black pepper

1/4 tsp. minced garlic

1/4 cup homemade vegetable stock or canned, divided

1 1/2 Tbsp. walnuts, chopped

1/2 tsp. balsamic vinegar

1. In a Dutch oven coated with cooking spray, cook the turkey pepperoni until crisp; transfer to a paper towel to drain.
2. Add more cooking spray to the pot; add the Brussels sprouts, kale, onion, salt, cayenne, black pepper and 2 Tbsp. stock; cook stirring until the vegetables are tender crisp, about 3-4 minutes.
3. Add the garlic and cook an additional minute.
4. Add the remaining 2 Tbsp. stock, bring to a boil; cover, reduce heat and cook until the vegetables are tender, about 4-5 minutes.
5. Stir in vinegar.
6. Transfer the  vegetable mixture to a serving bowl; Top with pepperoni and walnuts before serving.

Enjoy!

 

Chicken & Mushroom Marsala Bowls

Chicken & Mushroom Marsala Bowls

adapted from Cooking Light

This health-ified version of the classic chicken marsala has a lot of veggies and is served over quinoa instead of pasta.

If you do not have kale on hand, baby spinach makes a good substitute.

Any mushrooms you have on hand will substitute nicely for the gourmet mix - I just got them as part of my Misfits Box

Makes 2 servings                                                     5 WW Blue points / serving

Cooking spray

1/4 uncooked quinoa

2/3 cup + 1/4 cup homemade chicken stock or canned broth, separated

3 oz. kale, torn

4 oz. gourmet mix mushrooms, sliced

8 oz. boneless, skinless chicken breasts cut into bite-sized pieces

1/4 cup minced shallots

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

4 garlic cloves, minced

1/2 cup dry Marsala wine

1 tsp. Dijon mustard

1 tsp. Dijon mustard

1 1/2 Tbsp. Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Coat a small pot with cooking spray and sauté the quinoa until it is toasted and fragrant, about 3 minutes.
2. Add 1/3 cup stock to the pan; bring to a boil; cover and simmer for 12 minutes
3. Remove from heat, let sit for 10 minutes; season to taste with Kosher salt; set aside.
4. Coat a large skillet with cooking spray, add the kale and sauté until wilted and tender, about 3 minutes remove from the pan set aside * and keep warm. 
5. Add more cooking spray to the pan, add the mushrooms and  cook until browned, about 8 minutes, remove from the pan; add to the kale and keep warm.
6. Coat the pan once again with cooking spray, add the chicken and sauté 4 minutes or until browned on all sides.
7. Add the shallots, thyme and garlic; sauté 1 1/2 minutes, or until the vegetables are soft and the chicken is cooked through.
8. Add the Marsala and 1/4 cup stock and deglaze the pan by scraping up browned bits from the bottom. Cook 2 minutes or until the liquid has reduced to about 1/4 cup and is slightly syrupy.
9. Remove from the heat. Add the Parkay, mustard and salt and pepper to taste.; Stir to combine.
10. Add the mushrooms and kale to the chicken; Serve over the quinoa.

Enjoy!

* If the kale starts to stick to the pan before it is wilted, add a little water, a Tbsp. at a time.

Wilted Kale with Shallots

Wilted Kale with Shallots

adapted from Cooking Light September 2013

If you don't have kale, substitute any hearty green - spinach, collards or swiss chard.

No shallots, use any onion you have on hand.

Wilted Kale & Shallots with Asian Salmon Cake with Pickled Cucumbers

Makes 4 servings                                        0 WW Blue points / serving

Cooking spray 

2 shallots, thinly sliced

8 cups kale, stemmed and torn

1/4 tsp Kosher salt*

1/4 tsp freshly ground black pepper

2/3 cup homemade chicken stock or canned broth

1. In a pot coated with cooking spray cook the shallots for about 5 minutes until they are translucent. Stirring frequently.
2. Add the kale, salt and pepper to the pot, cook for a couple more minutes.
3. Add the chicken stock; cover and cook a few more minutes until tender.

Enjoy!

*If using canned broth make sure it is low sodium or eliminate the additional salt.

Tybee Island Eggs & Vegetables

Tybee Island Eggs & Vegetables

I found the Tybee Island Coastal Seasoning blend from The Salt Table, when I was visiting my sister-in-law and mother-in-law in Savannah, GA. It is great in scrambled eggs or to flavor roasted chicken.

Serves 2                                                    0 WW Blue Points / serving

Cooking spray

1/2 medium onion, thinly sliced and cut in half

1/2 bell pepper, julienned

1 tsp. Tybee Island Coastal Seasoning or your favorite seasoning blend

4 button mushrooms, thinly sliced

1 clove garlic, minced

2 kale leaves, large rib removed and torn into small pieces

6 grape tomatoes, quartered

4 large eggs

2 Tbsp. fat free milk

In a skillet coated with cooking spray, cook the onion and pepper until beginning to soften, about 5 minutes.

Add the mushrooms, garlic and Tybee Island Coastal Blend; cook until the mushrooms are softened and starting to brown.

Add the kale and tomatoes and cook until the kale wilts.

Meanwhile, whisk the eggs with the milk.

Add the egg mixture to the skillet. Cook until desired level of doneness.

Season to taste with salt and pepper. Serve.

Enjoy!

Sautéed Kale

Sautéed Kale

This makes a great side-dish for any meat or poultry or try it topped with the Turkey Stuffed Cabbage Rolls.

Makes 2 servings                                            0 WW Blue points / serving

1 bunch of kale, stems removed and torn

1 garlic clove, cut in half

Cooking spray

2 Tbsp. water

1. In a sauté pan coated with cooking spray, cook the kale and garlic until beginning to wilt.
2. Add the water and continue cooking until the water is evaporated and the kale is cooked to your liking.
3. Remove the garlic clove halves and serve.

Enjoy!

Chicken Vegetable & Pasta Soup

Chicken Vegetable & Pasta Soup

adapted from EatingWell.com

Change up the vegetables with whatever you have on hand or you can change the flavor profile by using Greek seasoning or Southwestern seasoning instead of the Italian seasoning.

Makes 4 servings                                    1 WW Blue points / serving

Cooking spray

1 lb. chicken breasts, cut into 1/2 inch pieces

1 medium zucchini

2 shallots, finely chopped

1 tsp. Italian seasoning

1/4 tsp kosher salt

1 (14.5 oz) petite dice tomatoes

4 cups Slow Cooker Vegetable Stock mixed with 6 tsp chicken base or 6 cups Slow Cooker Chicken Stock or canned chicken broth / stock

1/4 cup dry white wine

1/4 cup soup shells, or other tiny pasta

1/2 cup frozen peas, or any other frozen vegetables you have

1 1/2 cups chopped kale

1. In a saucepan coated with cooking spray, cook the chicken until browned, about 4 minutes. Remove with a slotted spoon and set aside.
2. Add the zucchini, shallot, Italian seasoning and salt to the saucepan and cook until the vegetables begin to soften, about 2 minutes.
3. Add the wine and cook until evaporated.
4. Add the tomatoes, broth and pasta. Bring to a boil and cook until the pasta is tender. (follow package directions)
5. Stir in kale, peas and cooked chicken with any accumulated juices. Cook until the kale softens and the chicken is heated through, about 3-4 minutes.

Enjoy!