Gochujang Shrimp Cocktail

Gochujang Shrimp Cocktail

adapted from Food Network

Gochujang is a fermented red chili paste that has a savory, sweet, and spicy taste that is popular in Korean cooking.

I love shrimp cocktail but my husband would never order or request it. He will eat it if it is in front of him but it is not one of his favorites. This one however he said he would request again and even wanted to save the sauce to use on chicken. He said it was better than ketchup and that's saying something. He puts ketchup on everything.

Makes 2 servings with leftover sauce                                     1 WW point / Tbsp.

1/4 cup ketchup

1 Tbsp. Gochujang

1 1/2 tsp mayonnaise

1 tsp. rice vinegar

1/2 tsp. soy sauce

1/2 tsp. sesame oil

1/2 tsp. sugar substitute

3/4 tsp wasabi paste

3/4 tsp. water

1/2 lb. poached shrimp or purchased cooked shrimp

1. Whisk together the ketchup, Gochujang, mayonnaise, vinegar, soy sauce, sesame oil and sugar substitute in a bowl.
2. In a separate small bowl mix together the wasabi powder to form a paste; Add to the ketchup mixture.
3. Serve with the poached shrimp.

Enjoy!

Zesty Horseradish Dipping Sauce

Zesty Horseradish Dipping Sauce

adapted from Copycat.com

This dipping sauce is similar to what Burger King™ serves with their onion rings but in a reduced calorie form.

Makes 5 servings

1/4 cup reduced fat mayonnaise
2 tsp. prepared horseradish
1/2 tsp. cayenne pepper
1/2 tsp. dry mustard 
1/2 tsp. white vinegar
1/2 tsp. lemon juice
1/4 tsp. Kosher salt
1 pinch sugar substitute
1 tsp. ketchup

1. Combine all ingredients in a small bowl.
2. Cover and refrigerate for 30 minutes before serving.

Enjoy!

Worcestershire Sauce Substitute

Worcestershire Sauce Substitute

adapted from A Couple Cooks

This mixture is a great substitute if you run out of Worcestershire sauce. The color is different but the taste is very similar.

Left-Right: Worcestershire Sauce Substitute, Worcestershire Sauce

Makes about 2 1/2 Tbsp.                                                          1 WW pp / Tbsp.

1 Tbsp. ketchup

1/2 Tbsp. white vinegar

1 Tbsp. soy sauce

3 dashes hot sauce

1. Whisk all ingredients in a small bowl.
2. Use in a recipe in place of Worcestershire sauce.

Enjoy!

Ginger Glazed Pork Chops

Ginger Glazed Pork Chops

adapted from Cooking Light Annual Recipes 2016

This is a quick and easy ginger glazed pork recipe for a weeknight dinner. It is full of salty, spicy, and umami deliciousness.

served with Everything Bagel Spaghetti Squash

Makes 2 servings                             4 WW pp / pork & 1 WW pp / 2 Tbsp. sauce

2 5-oz. bone-in center cut pork chops
1/4 cup ketchup
1/4 cup water
2 Tbsp. soy sauce
1 Tbsp. finely chopped peeled fresh ginger
2 tsp. minced garlic
Kosher salt
Freshly ground black pepper
1/4 tsp. toasted sesame seeds

1. Combine the ketchup, water, soy sauce, ginger and garlic in a small sauce pan.
2. Cook stirring occasionally until the mixture is slightly thickened, about 5 minutes.
3. Coat each pork chop with 1 Tbsp. of sauce. Set aside the remaining sauce.
4. Season the pork chops with salt and pepper.
5. In a skillet coated with cooking spray, cook the pork chops about 3 minutes on each side or until desired doneness.
6. Drizzle with the remaining sauce before serving.

Enjoy!                        

Juicy Turkey Cheeseburgers with Colby Jack Cheese

Juicy Turkey Cheeseburgers with Colby Jack Cheese

adapted from Taste of Home August / September

As I have been trying to reduce carbs, I have taken a liking to bun-less burgers. You can add a hamburger bun to yours if you prefer, just don't forget to add the points.

Makes 5 Servings                                                     4 WW Blue points / serving

Ingredients
2/3 cup finely chopped onion
1 1/2 tsp. minced garlic
2 Tbsp. ketchup
1 Tbsp. soy sauce
1/4 tsp. dried mustard
1/4 teaspoon pepper
20 oz. ground turkey breast
5 slices sliced Colby Jack cheese
5 center-cut bacon strips, cooked
5 lettuce leaves
5 tomato slices

Caramelized onions

Sautéed mushrooms

1. Mix together the onion, garlic, ketchup, soy sauce, mustard, pepper and turkey in a bowl..
2. Form into 5 patties.
3. Cook burgers over in a skillet coated with cooking spray for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear.
4. Top with cheese; cover and cook 30 seconds longer or until cheese is melted. 
5. Serve on top of lettuce and topped with bacon, tomato, onions and mushrooms.

Enjoy!  

Asian BBQ Sauce

 Asian BBQ Sauce

adapted from Food & Wine March 2000

This sauce has a little bit of a kick. If you prefer a sweeter BBQ sauce replace the Sriracha with 1 1/2 tsp. honey.

Makes  about 1/2 cup                                                    1 WW Blue point / Tbsp.

1/4 cup soy sauce

2 Tbsp. hoisin sauce

2 Tbsp. ketchup

1 Tbsp. Sriracha sauce

1. Combine all ingredients and wish to combine.

Enjoy!

Carolina Blond BBQ Sauce

Carolina Blond BBQ Sauce

adapted from Cooking Light Annual Recipes 1997

Less vinegar and more ketchup than a usual Carolina BBQ sauce. Serve with BBQ chicken or pork.

Makes 1 cup                                                              1 WW Blue point / Tbsp.

1/2 cup ketchup

1/4 cup water

2 Tbsp. cider vinegar

1 Tbsp. dried minced onions

1 1/2 tsp. Truvia brown sugar blend

1/2 tsp. yellow mustard

1/2 tsp. black pepper

1/2 tsp. Slap Ya Mama Hot Sauce or your favorite hot sauce

1/4 tsp. garlic powder

1. Combine all ingredients in a small sauce pan. Whisk to combine.
2. Bring mixture to a boil.
3. Reduce heat to simmer and cook for 4 minutes to allow flavors to meld.

Enjoy!

Barbecued Scallops

 Barbecued Scallops

adapted from Cooking Light Annual Recipes 1997

This sweet and tangy BBQ sauce adds tasty flavor to the sweet scallops.

If you do not have plum sauce, you can use hoisin sauce but it is slightly spicier.

The recipe make more sauce than you need for the recipe. Use it on shrimp, chicken or pork.

served with Saffron Cauliflower Couscous

Makes 2 servings                                                       1 WW Blue point / serving

2 Tbsp. ketchup

2 Tbsp. plum sauce

1 Tbsp. fresh lime juice

1 1/2 tsp. prepared horseradish

1/8 tsp. freshly ground black pepper

3/4 lb. bay scallops

1. Preheat the broiler to high.
2. Combine the ketchup, plum sauce, juice, horseradish and pepper in a small bowl.
3. Place the scallops in a baking pan.
4. Brush the scallops with a tablespoon of the sauce.
5. Place the pan in the refrigerator for at least 30 minutes prior to cooking.
6. When ready to cook, place in the broiler and broil about 3 minutes or until cooked through.
7. Drizzle with another tablespoon of the sauce prior to serving.

Enjoy!

Sticky Vinegar Chicken

Sticky Vinegar Chicken

adapted from Giant Food

The sauce is reminiscent of a Carolina BBQ sauce. It has a zing of vinegar which is cut by the sugar.

served with Garlic

Makes 2 servings                                                       1 WW Blue point / serving

12 oz. skinless, boneless chicken breasts

1/2 tsp. Grill Mates Spicy Montreal Steak seasoning or your favorite steak seasoning

1/3 cup apple cider vinegar

1 tsp. hot sauce

2 tsp. yellow mustard

1/3 tsp. liquid smoke

1 1/2 tsp. Truvia brown sugar blend

2 tsp. ketchup

1. Season the chicken with steak seasoning.
2. Combine the vinegar, hot sauce, mustard, liquid smoke, Truvia and ketchup in a small saucepan. Heat until warmed.
3. Heat a grill pan coated with cooking spray over high heat.
4. Place the chicken in the grill pan and brush with the sauce. Grill brushing with the sauce and turning every 3-4 minutes until the chicken is cooked through, about 15-20 minutes.
5. Bring the remaining sauce to a boil.
6. Serve the chicken with the remaining sauce on the side.

Enjoy!

Reduced Fat Thousand Island Dressing

Reduced Fat Thousand Island Dressing

adapted from Food Network

This is great as a sandwich spread as well.

Makes 3 servings                                                                1 WW Blue point / Tbsp.

2 Tbsp. reduced fat mayonnaise

3/4 tsp. ketchup

1/2 tsp. tomato paste

3/4 tsp capers, chopped

1/2 tsp. lemon juice

pinch of Kosher salt

pinch of freshly ground black pepper

1. Combine all ingredients in a small bowl. Whisk to combine.

Enjoy!

Light 1000 Island Dressing

Light 1000 Island Dressing

adapted from Food Network

Makes 6 servings                                1 WW Blue point / Tbsp.

4 Tbsp. light mayonnaise

1 1/2 tsp ketchup

1 tsp. tomato paste

1 1/2 tsp. pickle relish

1 tsp lemon juice

Kosher salt and freshly ground black pepper to taste

1. Combine all ingredients in a small bowl.
2. Whisk to combine.

Enjoy!

Chili Turkey Burgers

 Chili Turkey Burgers

adapted from FoodNetwork.com

Chili Turkey Burger with Herb Roasted Potatoes

Makes 2 servings                2 WW Blue points

1/2 lb lean ground turkey

3 Tbsp fat free shredded Cheddar

2 Tbsp chopped bell pepper

2 Tbsp chopped red onion

1/2 tsp ketchup

1/2 tsp chili powder

pinch of salt

pinch of black pepper

pinch of cayenne pepper

1/5 beaten egg

Favorite burger toppings such as lettuce, tomato, pickles, onions etc

Schmidt  / Old Tyme Sandwich Bun, toasted

1 tsp ketchup

1. Gently mix the turkey, cheese, bell pepper, onion, ketchup, chili powder, salt, black pepper, cayenne pepper and egg.
2. Shape into 2 patties. Cook in a frying pan coated with cooking spray, about 7 minutes per side.
3. Transfer the burgers to the toasted buns and top with your favorite toppings.

Enjoy!

Bloody Mary Shrimp Cocktail

 Bloody Mary Shrimp Cocktail

adapted from Foodnetwork.com

Makes 2 servings             2 WW Blue Points per serving (not including the wine)

1/4 cup ketchup

1 1/2 tsp prepared horseradish

2 tsp Worcestershire sauce

1/4 tsp soy sauce

1/8 tsp vodka

1 1/2 tsp lemon juice

Kosher salt & Freshly ground black pepper

10 poached shrimp

1 celery stalk, cut in half

1. Combine all ingredients except shrimp and celery and stir well to combine.
2. Put half of the cocktail sauce in each of 2 shot glasses.
3. Put 1 piece of celery in each glass and garnish with a shrimp.
4. Use the celery stick to spread sauce on shrimp. You will use less than dunking.

Enjoy

Steak with Three Sauces ... Creamy, Spicy and Oniony

I felt like playing and seeing who would like which on the best. Warren liked all three but particularly liked mixing the spicy and the creamy. Nick liked the creamy. I preferred the onion but the spicy was a very close second.

Prepare you favorite cut of meat to your preferred doneness and see which one you like best.

Creamy Parmesan Peppercorn Sauce

adapted from kraftfoods.com

2 Tbsp. fat free Italian salad dressing

1/3 cup reduced fat sour cream

2 Tbsp freshly grated Parmesan Cheese 

1/2 tsp. freshly ground black pepper 

Combine all ingredients and whisk to combine. Refrigerate until ready to serve

Spicy Steak Sauce
adapted from favoriterecipestoshare.com

1 Tbsp Worcestershire sauce

1/4 cup ketchup

1/3 medium onion, finely chopped

2 Tbsp cup water

1 1/2 Tbsp butter

1 tsp apple cider vinegar

1/3 tsp lemon pepper seasoning

1/3 tsp dry mustard

1/2 tsp cayenne pepper

few drops of hot pepper sauce

Combine all ingredients in small saucepan and bring to a boil; reduce heat and simmer 10 min.  Serve warm..

French Onion Sauce
adapted from EveryDay with Rachael Ray October 2013
1 1/2 tablespoons butter
1 large onions, very thinly sliced and quartered
1/4 teaspoon dried thyme
1 bay leaf
Salt and finely ground black pepper, to taste
1/4 cup dry white wine
1/4 cup water
1 tsp beef soup base*

Cook the onions, thyme and bay leaf, salt and pepper in the butter, partially covered, until the onions are extremely soft and a light-caramel color; stirring occasionally for about 20 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat. Serve warm.




*I prefer Penzey's soup base because it is not very salty. Beef bouillon granules can be substituted but be careful of the salt content. 1/4 beef stock could also be used but the beef flavor would not be as strong.




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