Panko Crusted Baked Fish

Panko Crusted Baked Fish

adapted from Food Network Magazine October 2019

This crispy baked fish features a light and airy panko topping seasoned with fresh parsley and lemon zest. A thin coating of mayonnaise—mixed with briny capers and lemon juice—ensures the fish stays incredibly moist while providing a tangy flavor profile that perfectly complements the golden crust.

This can me made with any lean mild white fish such as flounder, cod, catfish,rockfish or swai.

Makes 2 servings

2 Tbsp. mayonnaise

1/4 tsp. lemon zest

1 1/2 tsp. lemon juice

1 Tbsp. capers, chopped

Kosher salt & Freshly ground black pepper

1/2 cup panko breadcrumbs

2 Tbsp. parsley, chopped

2 tilapia fillets (4-6 oz. each)

1. Preheat the oven to 450F
2. Set a rack on baking sheet and coat it with cooking spray. 
3. Mix mayonnaise, lemon zest, lemon juice and salt & freshly ground pepper to taste in a shallow bowl. Set half of the mayo mixture in a separate bowl and set aside to be used as a sauce.
4. Mix the panko, parsley, salt & freshly ground pepper to taste in dish. 
5. Pat dry tilapia fillets; Spread the mayonnaise mixture from only one of the bowls on the fish, then press into the panko mixture. 
6. Place the fish crumb-side up on the rack; mist with cooking spray. 
7. Bake in preheated oven until crisp about 15 minutes.
8. Serve fish with the sauce.

Enjoy!

Chicken Piccata Pasta

Chicken Piccata Pasta

adapted from Food & Wine

The Piccata Sauce is a harmonious blend of rich butter, crisp white wine, and aromatic garlic, balanced by a bright splash of fresh lemon juice. Savory capers add a briny pop, while a pinch of crushed red pepper provides a subtle, warming heat. The dish is finished with a generous dusting of nutty Parmesan cheese and fresh, chopped parsley for a vibrant, elegant finish.

Makes 2 servings

4 oz. uncooked cavatappi pasta
1/2 lb. boneless, skinless chicken breasts, cut into 1-inch pieces
1/2 tsp.kosher salt
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. olive oil
3 large garlic cloves, thinly sliced
1/8 tsp. crushed red pepper
1/4 cup dry white wine
2 Tbsp. drained capers, rinsed
2 Tbsp. butter, cubed
2 Tbsp.. fresh lemon juice, plus lemon wedges for serving
1 oz. Parmesan cheese, grated (about 1/4 cup)
2 Tbsp. fresh parsley, chopped

1. Bring a large pot of salted water to a boil. 
2. Add pasta, and cook according to package directions for al dente.
3. Drain, reserving 1/2 cup pasta cooking liquid;  set aside.
4. Sprinkle chicken with salt and pepper. 
5. Heat oil in a large skillet over medium-high; When hot, add chicken, and cook, undisturbed, until browned on 1 side, about 4 minutes. 
6. Flip the chicken pieces and cook until evenly browned, about 3 minutes; Remove from the pan and set aside.
7. Add garlic and crushed red pepper to skillet, and cook until fragrant and starting to brown, about 1 minute. 
8. Add wine and capers. Bring to a boil, and reduce by half, about 1 minute. 
9. Add reserved pasta, chicken,  2 Tbsp. reserved pasta cooking liquid, butter, and lemon juice; Cook over medium, stirring occasionally, until sauce clings to pasta, about 3 minutes. (Add additional cooking liquid as needed.) 
10. Remove from heat, and stir in Parmesan and parsley. 
11. Serve with lemon wedges.

Enjoy!

Eggs-in-a-Hole Benedict with Roasted Garlic and Tomato Hollandaise

Eggs in a Hole Benedict with Roasted Garlic and Tomato Hollandaise

adapted from Food Network

A fusion of eggs benedict and toad in a hole with a savory hollandaise sauce.

The bottom of an English muffin is the larger half, usually with cornmeal stuck to it

This is a knife and fork breakfast sandwich fo sure. Alternatively, you could put the hollandaise sauce on the egg to be better able to eat with your hands.

Makes 2 servings

2 plum tomatoes, halved and seeded
2 cloves garlic, smashed
1 Tbsp. + 1 tsp. olive oil, divided

Kosher salt and freshly ground black pepper
2 large egg yolks
1 Tbsp. freshly squeezed lemon juice
8 Tbsp. butter, melted
1 ham steak or  2 slices Canadian bacon
2 English muffins, split, cut 2 inch hole out of the bottom of each with a cookie cutter
1 1/2 Tbsp.butter
2 large eggs

1. Preheat the oven to 375F.
2. Cut 2 a circle the size of an English muffin with a round cookie cutter then butterfly it into 2 pieces; Set aside and reserve excess ham for another use.
3. Toss the tomatoes and garlic with 1 Tbsp. oil on a small baking sheet and season with salt and pepper; Roast until the tomatoes and garlic are soft and the liquid has evaporated, about 30 minutes; Set aside to cook slightly.
4. Reduce the oven temperature to 200F.
5. Combine the egg yolks and lemon juice in a small food processor and blend until smooth. 
6. Slowly add the melted butter and continue blending until emulsified; Add the tomato-garlic mixture and blend until smooth.
7. Transfer the hollandaise to a small bowl and keep warm over a water bath,whisking occasionally.
8. In a medium skillet, heat 1 tsp. oil, add the ham and cook, turning once, until heated through and lightly browned, about 2 minutes per side. 
9. Remove to a small plate and keep warm in the preheated oven; Retain the fat in the pan.
10. Melt the butter in the skillet until foaming and add the muffin halves cut-side down. 
11. Crack an egg into each hole and cook undisturbed until the bottoms are golden brown, about 3 minutes.
12. Using a flat spatula, flip the muffins and cook until the second side is golden brown, about 2 minutes for runny yolks. 
13. Put the ham on top of the muffin half with the egg and place the muffin top on top of the ham.
14. Transfer the sandwiches to plates and top 1-2 Tbsp. of the warm hollandaise on top of each sandwich.

Enjoy!

Rao's Famous Lemon Chicken

Rao's Famous Lemon Chicken

adapted from Rao's Cookbook: Over 100 Years of Italian Home Cooking©

Rao's Restaurant is a NYC institution where you can never get a reservation. The tables are all "owned" by regulars who come themselves, invite friends, or donate the table to charity auctions where just the reservation regularly sells for thousands. The restaurant is only open Monday thru Friday and has been fully booked every night since they received a 3 star review from The New York Times. There is Rao's Hollywood which is managed by the owner's son, where tables are available on Opentable.

Makes 2 servings                                                            15 WW pts / serving

2  bone in, skin on chicken thighs
1 Tbsp. chopped parsley
1/2 cup fresh lemon juice
1/4 cup olive oil
1 tsp. red wine vinegar
1/2 tsp. minced garlic
1/8 tsp. dried oregano
Kosher salt and freshly ground black pepper to taste

1. Preheat broiler for at least 15 minutes before using.
2. Make the lemon sauce by combining the lemon juice, olive oil, vinegar, garlic, oregano, salt and pepper; Set aside.   
3. Broil chicken thighs for about 30 minutes or until skin is golden-brown and juices run clear when bird is pierced with a fork.
4. Remove chicken from broiler and pour the lemon sauce over the chicken and toss to coat well.
5. Return to the chicken to the broiler and broil for 3 minutes; Turn each piece and broil for an additional minute.
6. Remove from broiler and portion each chicken into each of 2 plates.
7. Pour sauce into a saucepan; Add the parsley and cook over high heat for 1 minute. 
8. Pour an equal amount of sauce over each chicken.
9. Serve with lots of crusty bread to absorb the sauce.

Enjoy!  

Yogurt Pesto Dip

Yogurt Pesto Dip

adapted from Food Network

A quick and easy dip that is good with crudité or chips.

Makes about 1/4 cup                                                       about 1 WW pt. / Tbsp.

1/4 cup plain fat free Greek yogurt
1 Tbsp. store-bought pesto
1/4 tsp. lemon juice

1 Tbsp. reduced fat mayonnaise
Kosher salt and freshly ground black pepper

1. In small bowl, combine the yogurt, pesto. lemon juice and mayo; Whisk to combine.
2. Season to taste with salt and pepper.
3. Refrigerate for at least 30 minutes prior to serving to allow the flavors to meld.

Enjoy

Salad with Gorgonzola, Bacon and Concord Grapes

Salad with Gorgonzola, Bacon and Concord Grapes

adapted from Food & Wine

Bacon, gorgonzola cheese, toasted hazelnuts and grapes gives you a combination smoky, savory, nutty an sweet with a slightly sour from the lemon vinaigrette.

Makes 2 servings                       8 WW pts / salad + 2 WW pts / Tbsp. of dressing

2 slices of bacon
2 Tbsp. hazelnuts
Kosher salt and freshly ground black pepper
2 Tbsp. sherry vinegar
2 Tbsp. minced shallots
1 Tbsp. fresh lemon juice
1/2 tsp. sugar substitute
2 Tbsp. olive oil

2 Tbsp. water
3 cups torn romaine lettuce or your preferred greens
1/4 cup seedless grapes, halved
2 oz. Gorgonzola cheese, crumbled

1. Preheat the oven to 325°. 
2. Place the hazelnuts in a small baking dish; Place in the oven and bake for 12 minutes.
3. If the hazelnuts have their skins on, transfer to a kitchen towel and rub until the skins are removed; Season the nuts with salt and pepper.
4. Place a rack on a foil-lined rimmed baking sheet; Put the bacon on the rack and bake for about 17 minutes, until browned but still chewy or to taste. 
5. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
6. In a small bowl, whisk the sherry vinegar with the minced shallots, lemon juice, sugar substitute and olive oil until incorporated; Season to taste with salt and pepper. 
7. Divide the lettuce between 2 plates;  Layer the lettuce leaves with the bacon pieces, chopped hazelnuts, grapes and Gorgonzola dolce. 
8. Serve passing the vinaigrette at the table.

Enjoy!

Pasta with Lemon Garlic Shrimp

Pasta with Lemon Garlic Shrimp

adapted from Food Network

Garlicky shrimp in a light lemon wine sauce goes well with a lighter pasta like angel hair but use whatever pasta you have on hand.

Makes 2 servings                                                            14 WW pts / serving

4 oz. angel hair pasta or your favorite pasta
2 tsp. olive oil
1 cloves garlic, thinly sliced
1 lb. shrimp, peeled and deveined

1/4 tsp Kosher salt
1/4 tsp. freshly ground black pepper
1/8 tsp. crushed red pepper flakes
1/3 cup dry white wine
1/2 8-ounce bottle clam juice
2 Tbsp. unsalted butter, diced
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. chopped fresh parsley

1. Cook the pasta in salted boiling water, according to package directions; Drain and reserve 1/2 cup cooking water.
2. Heat the olive oil and garlic in a large skillet over medium heat. 
3. When the garlic just starts to turn golden, add the shrimp and cook until they turn opaque, 2 to 3 minutes. 
4. Stir in the salt, black pepper and the red pepper flakes; Remove the shrimp to a bowl and set aside but keep warm.
5. Increase the heat under the skillet to medium-high and add the wine, scrape up any browned bits from the bottom of the pan. 
6. Cook until the wine has reduced by about half, about 3 minutes. 
7. Add the clam juice and 1/4 cup of the reserved cooking water and bring to a simmer. 
8. Add the butter a few cubes at a time until combined. 
9. Cook until slightly thickened, about 5 minutes. 
10. Stir in the lemon juice; cook 1 more minute. 
11. Season to taste with salt and black pepper.
12. Add the pasta, shrimp and parsley to the sauce; toss until well coated. Add more of the reserved cooking liquid, 1 tablespoon at a time, if the pasta seems dry.
13. Divide among plates and top with more parsley, if desired.

Enjoy!

Artichoke Aioli

Artichoke Aioli

adapted from Allrecipes

This is a tangy aioli with a little bit of heat which is great on a chicken sandwich.

Makes about 1/2 cup                                                               1 WW pt. / Tbsp.

3.25 oz. marinated artichoke hearts

1 Tbsp. reduced fat mayonnaise

1 Tbsp. grated Parmesan cheese

1 1/2 Tbsp. lemon juice

1/2 tsp. lemon zest

1/8 tsp. red pepper flakes

Kosher salt and Freshly ground pepper

1. Place the artichokes hearts, mayonnaise, Parmesan, lemon juice, lemon zest and red pepper flakes in the bowl of a mini food processor.
2. Puree until smooth, scraping down the sides of the bowl as needed.
3. Season to taste with salt and pepper before 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!

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!                

Pasta with Squash Blossom Butter and Snap Peas

Pasta with Squash Blossom Butter and Snap Peas

adapted from Food & Wine

I had the pleasure of going to the Union Square Green Market and was able to get some beautiful squash blossoms along with other vegetables and herbs that I can not get in south central PA. Unfortunately they shriveled a bit before I could stuff  and fry them but this recipe put them to good use.

Makes 2 servings                                                                  9 WW pts / serving

2 Tbsp.butter, at room temperature
1/4 cup finely, chopped squash blossoms (about 4-5 blossoms), stems and pistils removed and petals 
3 oz. snap peas, stems and strings removed
4 oz. penne, cooked according to pacage instructions, reserving 1/4 cup pasta water
2 Tbsp. snipped chives
1 Tbsp. chopped basil leaves
1 Tbsp. finely grated Parmesan cheese, plus more for serving
1/4 tsp. finely grated lemon zest

1 1/2 tsp fresh lemon juice
Kosher salt & Freshly ground black pepper

1. In a small bowl, mix the butter with the chopped squash blossom petals; Set aside.
2. Prepare an ice bath. 
3. In a pot of salted boiling water, blanch the snap peas until crisp-tender, about 1-2 minutes. 
4. Using a slotted spoon, transfer the beans to the ice bath to cool completely; Drain and pat dry.
5. In a large skillet, melt the squash blossom butter. 
6. Add the pasta and pasta water and bring to a boil over moderately high heat. 
7. Add the peas; Cook, stirring, until the sauce is thickened and the peas are heated through, about 2 minutes. 
8. Add the chives, the basil, cheese, lemon zest and lemon juice.
9. Season with salt and pepper prior to serving and pass additional cheese as desired.

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!

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Grilled Turkey Caesar Burger

Grilled Turkey Caesar Burger

adapted from America's Test Kitchen™

I prefer to use 85% lean turkey because it does not dry out as much as the 93% when grilled.

Makes 2 servings with extra dressing                      

10 WW pts / burger + 1 WW point / Tbsp of dressing

12 oz, ground turkey
1/4 cup reduced fat mayonnaise
2 Tbsp. grated Parmesan cheese, + 1 1/2 Tbsp. shaved
2 tsp. lemon juice
1 anchovy fillet, rinsed and minced
1 garlic clove, minced
1/8 tsp.Worcestershire sauce
1 tsp. olive oil, divided
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
4 leaves romaine lettuce, cut into 1½‑inch pieces

1. Divide turkey into 2 lightly packed balls, then gently flatten into ¾‑inch-thick patties. 
2. Using your fingertips, press center of each patty down until about ½ inch thick, creating a slight divot. Freeze patties for 30 minutes. 
3. Meanwhile, whisk together the mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire in bowl; set aside.
4. Preheat the grill to high.
5. Brush each side of patties with 1/2 oil and season with salt and pepper. 
6. Turn all but primary burner off.
7. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, about 5 minutes. 
8. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 minutes. Transfer burgers to platter and let rest while preparing toppings.
9. Toss romaine with 1tablespoons dressing and shredded Parmesan in bowl to combined. 
10. Season to taste with salt and pepper to taste. 
11. Serve burgers open faced topped with romaine mixture, passing remaining dressing separately.

Enjoy!

Hibachi Noodles

Hibachi Noodles

adapted from Grilled Cheese Social

Hibachi Noodles are usually made with yakisoba noodles, which are long, flat wheat noodles. If you can't find yakisoba, you can substitute them with other long noodles, such as ramen, udon, rice noodles, or even gluten-free noodles. The sauce is buttery, salty and full of delicious Asian flavors.

Makes 2 servings                                                            12 WW pts / serving

4 oz. ramen or other long noodle
1 Tbsp. butter
2 cloves garlic, minced
1/4 tsp grated ginger
2 Tbsp. soy sauce
1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. water

1 tsp. sesame oil

1 Tbsp. fresh lemon juice
1 scallion, finely chopped

1. Cook the noodles according to package directions. 
2. Meanwhile, melt the butter in a pot over medium heat and add garlic, ginger paste and a pinch of salt. until the garlic is beginning to soften;  about 1-2 minutes.
3. Add soy sauce, brown sugar, and water and let the mixture simmer for a few minutes until it thickens.
4. Add cooked noodles and carefully toss.
5. Finish with a drizzle of sesame oil, lemon and scallions.

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!

Jennifer Aniston Salad

Jennifer Aniston Salad

adapted from The East Coast Kitchen

Supposedly, Jennifer Aniston requested this salad almost every day that she filmed Friends.

Makes 3 servings                                                            7 WW pts / servings

1/3 cup uncooked quinoa
2/3 cups water
1/3 15oz can of chickpeas, drained and rinsed
1/3 cup roasted pistachios, chopped
1/2 cup cucumbers, diced
3 Tbsp. red onion, diced
1/4 cup mint, chopped
1/4 cup parsley, chopped
1/4 cup reduced fat feta
1 Tbsp. fresh lemon juice
4 tsp. olive oil
Kosher salt and freshly ground pepper to taste

1. Place quinoa and water into a medium sized pot and place over high heat; Bring to a boil.
2. Reduce heat to low and place a cover on the pot; Simmer for 15 minutes and then turn off the heat. Leave the cover on for 5-10 minutes and then remove and fluff with a fork. 
3. Put quinoa into large bowl.
4. Add the chickpeas, pistachios, cucumbers, onion, mint, parsely, feta, lemon juice, and olive oil
5. Season to taste with salt and pepper before serving.

Enjoy!

Homemade Hummus with Herbed Pita Chips

Hummus with Herbed Pita Chips

adapted from Food Network

I like to make hummus whenever I have leftover chick peas from another recipe. You can also save the aquafaba (liquid from the chick peas) to make a vegan mayo. 

Homemade pita chips are so much better than the ones in a bag.

Makes 2 servings with extra hummus           3 WW pts/4 chips + 3 Tbsp. hummus

1 Tbsp. butter, at room temperature
2 tsp. fresh herbs of your choice (ex: chives, parsley, rosemary)
1 pita bread
Kosher salt, for sprinkling

1/2 15-ounce cans chickpeas, drained
1/2 cloves garlic
2 Tbsp. lemon juice
2 Tbsp.tahini
2 1/2 Tbsp. water to to reach desired consistency
1/4 tsp. salt
Aleppo pepper for garnish, optional

1/2 tsp. Pistachio oil, or other finishing oil for garnish, optional

1. Preheat the oven to 400F. 
2. Add the herbs to the butter  mix until well combined; Spread the herb butter onto the pita.
3. Sprinkle with salt and bake until crisp, about 10 minutes.
4. Meanwhile, combine the chickpeas, garlic, lemon juice, tahini and water; Run the processor until smooth, scraping down the sides as needed.
5. Season to taste with the salt.
6. Top with Aleppo pepper and oil, if using.
7. Serve with pita chips.

Enjoy!

 

Chicken Shawarma

Chicken Shawarma

Adapted from Milk Street©

Traditionally shawarma, which originated in Turkey, is made on a vertical rotating spit. As the outside of the meat cooks it is sliced off for serving. Milk Street figured out that broiling the chicken creates the same type of char as the spit.

Do not substitute breasts for thighs because broiling will dry it out. The sauce ends up being 0 points by using the fat free yogurt so all of the points are coming from the chicken and olive oil.

Makes 4 servings                                                  4 WW pts / serving 1 thigh

1 1/2 tsp. ground cumin

1 1/2 tsp. ground coriander

1 tsp. hot paprika

1/2 tsp. cinnamon

3/4 tsp. Kosher salt

1 tsp. Freshly ground black pepper

2 Tbsp. + 2 tsp. olive oil

1 1/2  Tbsp. tahini

1/2 tsp. lemon zest

1 1/2 Tbsp. lemon juice, divided

1 lb. boneless skinless chicken thighs

1/2 medium red onion, cut into 1/2 inch thick sliced

1/2 cup plain fat free yogurt

2 Tbsp. parsley leaves, chopped

1. In a bowl, combine the cumin, coriander, paprika, cinnamon, salt and pepper.; Set aside 1/2 tsp of the mixture.
2. Into the remaining spice mixture add 2 Tbsp. olive oil, 1 1/2 tsp. tahini and 1 Tbsp. lemon juice; Whisk to combine.
3. Add the chicken and onion slices to the mixture and toss to coat.
4. Chicken can stand at room temperature until  the broiler comes to temperature.
5. Meanwhile, to the spice mixture that was set aside all the yogurt, remaining olive oil, remaining tahini, lemon zest and 1 tsp. parsley; Season to taste with salt and set aside until serving.
6. Line a rimmed baking sheet with foil; Transfer the chicken and onions to the baking sheet in a single layer.
7. Broil 6 inches from the heat source, until both sides are slightly charred on both sides, about 20 minutes, turning at the halfway point.
8. Remove from oven and sprinkle with the remaining parsley.
9. Serve the chicken with the yogurt-tahini sauce.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!