Chicken Cutlets with a Buttery Puttanesca Sauce

Chicken Cutlets with a Buttery Puttanesca Sauce

adapted from Food Network

A dish of Chicken Cutlets in Buttery Puttanesca features tender, pan-seared chicken smothered in a rich and punchy Mediterranean sauce. While traditional puttanesca is a rustic Italian staple, the addition of butter and white wine elevates it into a velvety, restaurant-style entree.

A less expensive way to make chicken cutlets is to butterfly a chicken breast and pound it out to a desired thickness.

Makes 2 servings

2 Tbsp.vegetable oil
1/2 cup rice flour
1/4 tsp. Kosher salt, plus extra for seasoning
1/8 tsp. freshly ground black pepper, plus extra for seasoning
2 (4-ounce) chicken cutlets, pounded 1/4-inch thick

1 Tbsp. olive oil
2 Roma tomatoes, diced
2 Tbsp. kalamata olives, chopped
1 Tbsp. capers, drained and rinsed
1/4 cup dry white wine
Zest of 1/4 large lemon or 1/4 tsp. dried lemon peel, rehydrated with a small amount of water
1 Tbsp. butter, at room temperature
2 Tbsp. fresh parsley, chopped
1/2 cup pearled couscous, cooked according to package directions

1. In a medium bowl, mix together the flour, salt, and pepper; Dredge in the flour mixture and shake off any excess flour
2. In a skillet, heat the oil then cook the chicken until golden and cooked through, 3 to 5 minutes each side. Remove to a grate over paper towels and tent with foil to keep warm.
3. In the same pan, heat the olive oil.
4. Add the tomatoes, olives, capers, wine, and lemon zest. 
5. Scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. 
6. Cook until the tomatoes start to soften, about 4 minutes. 
7. Stir in the butter and parsley and cook until the butter melts.
8. Season to taste with salt and pepper.
9. To serve divide the couscous between plates, with the chicken and sauce on top.

Enjoy!

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!

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!

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!

Greek Chicken Thighs

Greek Chicken Thighs

adapted from America's Test Kitchen

This is the moistest chicken I think I have ever cooked. Cutting slits into the chicken allowed the marinade to better penetrate the meat.

served with Cream-less Creamed Corn

Makes 2 servings                                                                10 WW pts / serving

1 Tbsp. olive oil
2 tsp. chopped fresh rosemary
2 tsp. chopped fresh thyme
1 1/2 garlic cloves, chopped
2 (3-inch) strips lemon zest, chopped
3/4 tsp. Kosher salt
1/2 tsp. dried oregano
1/4 ground coriander
1/8 tsp. crushed red pepper flakes

1/8 tsp. freshly ground black pepper pepper

2 bone-in chicken thighs

1. Cut 4 slits about 1/2 inch deep in each piece for marinade to penetrate.
2. In a bowl, combine oil, rosemary, thyme, garlic, lemon zest, salt, oregano, coriander, pepper flakes, and pepper; Whisk to combine.s
3. Transfer chicken to bowl with marinade and turn to thoroughly coating; Make sure marinade gets into slits. 
4. Refrigerate for at least 30 minutes or up to 2 hours.
5. Preheat the oven to 425F.
6. Place chicken, skin side up, in an oven-safe skillet; Scrape any remaining marinade from bowl over chicken. 
7. Roast until the thighs register 175 degrees, about 30 minutes.
8. Remove skillet from oven; Turn on the broiler.
9. Spoon pan juices over top of chicken to moisten the skin. 
10. Broil chicken until skin is lightly browned, about 3 minutes.
11. Let chicken rest in skillet for 10 minutes. 

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!

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Roasted Drumsticks with Butternut Squash and Cannellini Beans

Roasted Drumsticks with Butternut Squash and Cannellini Beans

adapted from Food Network

When you are cooking for two, a sheet pan meal is really just a baking pan meal. Although you could use a sheet pan, since we are adding chicken stock part way through cooking I didn't want it to spread out too much.

If you do not have cannellini beans substitute any canned beans you have on hand.

Makes 2 servings                                                            10 WW points / serving

6 oz butternut squash, peeled and cubed

1/2 can cannellini beans, drained and rinsed

1/2 lemon, zest removed in large strips

1/2 small red onion, sliced

1 Tbsp. olive oil

Kosher salt & freshly ground black pepper

4 chicken drumsticks

1 tsp. Dan-O's Original Seasoning™ or your favorite chicken seasoning

2 Tbsp. golden raisins

1/2 cup Homemade Chicken Stock or canned broth

Fresh snipped parsley or cilantro for serving (optional)

1. Place your baking pan on the bottom rack of the oven and preheat the oven to 500F.
2. In a medium bowl combine the squash, beans, lemon zest, lemon, onion, olive oil and salt and pepper to taste; Toss to coat.
3. Season the chicken with Dan-O's Original Seasoning™; set aside.
4. Coat the heated pan with cooking spray and spread the squash mixture out evenly.
5. Nestle the chicken into the vegetables; return the pan to the oven and bake 20 minutes.
6. Add the chicken stock and raisins to the pan; Continue cooking until the chicken is browned and cooked to an internal temperature of 165F, about 10 more minutes.
7. When you remove the pan from the oven, use tongs to squeeze the roasted lemon juice over everything.
8. Serve the chicken with the vegetables and a garnish of parsley.

Enjoy!

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

adapted from America's Test Kitchen

My husband loves crispy Brussels sprout but deep fry creates a mess and it is just not healthy. We all know that air fryers are mini convection ovens and neither truly "fry" anything. But roasting can also create a crispy exterior.

Makes 2 servings                                                              2 WW points / serving

Dipping Sauce

2 Tbsp reduced fat mayonnaise

1 1/2 tsp minced scallion greens

1/4 tsp. lemon zest

2 tsp lemon juice

1/4 tsp Worcestershire sauce

1/4 tsp. Dijon mustard

1/8 tsp garlic powder

1/2 lbs. Brussels sprouts, trimmed and halved

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the convection oven / air fryer to 350F.
2. Place the Brussels sprouts on a baking sheet lines with foil and coated with cooking spray if using convection oven or place in the air fryer basket.; Coat the sprouts with cooking spray.
3. Transfer to the oven / air fryer cook for about 10 minutes, toss, continue cooking until they are tender, well browned and crisp, about another 10 minutes.
4. Season to taste with salt and pepper; serve with the dipping sauce.

Enjoy!

Tomato & Halloumi Salad with Za'atar

Tomato & Halloumi Salad with Za'atar

Adapted from Aarti Paarti© by Aarti Sequeira

Halloumi is a sheep's milk cheese from Cyprus which instead of melted when heated it browns and becomes crispy. When cooked is has a chewy, squeaky texture.

Since it is not tomato season, I'm taking Nany Silverton's of Osteria Mozza lead and I roasted the tomatoes to develop the depth of taste.

Serves 2                                                                          8 WW points / serving


2 Roma tomatoes, cut into thirds and remove the top
1 Tbsp olive oil
Kosher salt and freshly ground black pepper

1/2 (8 oz package) halloumi, sliced into 1/2 inch pieces
Zest and juice of 1/4 lemon
Za'atar
Fresh basil, torn

1. Preheat the oven to 375F.
2. Toss the tomatoes with the olive oil, salt and pepper; and place on a baking sheet.
3. Bake for 45 - 60 minutes; Set aside to cool.
4. Heat a nonstick pan over medium low heat.
5. Place the halloumi in the pan and cook for a couple of minutes per side until it is golden brown on each side.
6. Arrange the tomatoes and cheese on a plate; Sprinkle generously with Za'atar.
7. Garnish with parsley before serving.

Enjoy!

Lemon Rosemary Barley

Lemon Rosemary Barley

adapted from Cooking Light December 2014

With my weight loss journey, I have been leaning more towards whole grains rather than white rice and pasta. Barley is high in iron and fiber and low in fat.

Makes 2 servings                                                                  2 WW pp / serving

1/2 cup uncooked barley
2 cups water

Cooking spray
1/2 cup chopped onion
2/3 tsp. chopped fresh rosemary
1/2 tsp. grated lemon zest
1/4 tsp. Kosher salt

1. Combine barley and water in a sauce pan; bring to a boil
2. Cover, reduce heat and cook 50 minutes; Drain.
3. In a skillet coated with cooking spray, cook the onion and rosemary unil the onion, softens, about 5 minutes.
4. Add the cooked barley, lemon zest and salt.
5. Cook until heated through.

Enjoy!

Tzatziki Chicken Salad

Tzatziki Chicken Salad

adapted from Weight Watchers Ultimate Chicken Cookbook

All of tastiness of a chicken gyro without the bread.

Save the leftover dressing to top a turkey burger.

Makes 2 servings                                                      0 WW Blue points / serving

5 Tbsp. plain fat-free yogurt

1 Tbsp. chopped fresh mint

1 tsp. fresh lemon zest

1 1/2 tsp fresh lemon juice

1 small garlic clove, minced

1/2 tsp water

2 cups chopped cooked chicken breast

4 cups torn lettuce

1/2 tomato, chopped, seeded

1/4 cucumber, seeded, diced

1/4 julienned carrot

4 Kalamata olives, pitted, chopped

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Make the dressing by whisking together the yogurt, mint, zest, juice, water and tzatziki seasoning, if using; set aside.
2. Divide the lettuce, tomato, cucumber, carrot, chicken and olives between 2 bowls.
3. Toss each salad with 2 Tbsp. dressing before serving.

Enjoy!

 

Cauli - Spanakorizo

Cauli - Spanakorizo (Greek Spinach Cauliflower Rice)

adapted from oliviacuisine.com

In our attempt to cut carbs I have been making various rice recipes with cauliflower rice. Just substitute an equal part of cauliflower rice for the final product of rice. For example if the recipe calls for 1 cup of uncooked rice, that equates to 2 cups of cooked rice so you would use 2 cups of riced cauliflower.

Makes 2 servings                                                     0 WW Blue points / serving

Cooking spray

1/2 large onion, minced

1 1/2 tsp. chopped garlic

2 ounces baby spinach, chopped 

2 cups riced cauliflower

Kosher salt & Freshly ground black pepper to taste

1/2 tsp. freshly grated lemon peel

1. In a large skillet coated with cooking spray, cook the onioin and garlic until translucent, about 2 minutes.
2. Add the spinach and cook until wilted, about 3 minutes.
3. Add the cauliflower rice and season to taste with salt and pepper.
4. Cook until the cauliflower has softened, about 3 minutes or to you desired level of doneness.
5. Top with lemon peel and serve.
6. Enjoy!

Gorgonzola Butter

Gorgonzola Butter

adapted from Food Network

Flavored butters add heightened flavor to any dish you are making.

Makes 6 servings                                                          1 WW Blue point / serving

2 Tbsp. butter, softened to room temperature

1 tsp. gorgonzola cheese

1/4 tsp. mustard

1/4 tsp. lemon zest

1. Combine all ingredients in a small bowl.
2. Scrape the butter onto a piece of plastic wrap and roll into a log.
3. Refrigerate until firm, about 1 hour, before using.

Enjoy!

Scallops with Parsley Pistachio Pesto Zoodles

 Scallops with Parsley Pistachio Pesto Zoodles

adapted from The Complete Cooking Light Cookbook

Save the tougher parsley stems to make stock. Save them with other scraps of vegetables until you have enough to make a stock.

If you don't have pistachios, use any nut you have on hand.

Serving size is larger than pictured here. This was made as a part a meal of scallops 3 ways.

Makes 2 servings                                                     2 WW Blue point / serving

1 cup chopped parsley, leaves and tender stems

3 Tbsp. chopped pistachios

1 tsp. grated lemon zest

1/4 tsp. ground cumin

1/8 tsp freshly ground black pepper

1/8 tsp. kosher salt

1/8 tsp. paprika

2 Tbsp. freshly lemon juice

1 tsp. olive oil

1 Tbsp. water

3/4 lb. sea scallops

2 cups zoodles

1. Place the parsley, nuts, lemon rind & juice, cumin, pepper, salt, paprika, oil and water in a small food processor or blender and blend until combined. You may need to scrape down the sides a few times.
2. Dry the scallops with paper towels.
3. In a skillet coated with cooking spray, cook the scallops 3-4 minutes per side or until cooked through.
4. Meanwhile, bring a pot of salted water to a boil. Add the zoodles and cook for 1-2 minutes or until it reaches your desired consistency.
5. Drain the zoodles, toss with pesto. Season to taste with salt and pepper.
6. Serve the scallops on top of the zoodles.

Enjoy!

Asparagus with Pistachios

Asparagus with Pistachios

adapted from Rachael Ray in Season

My asparagus stalks were very large. If you have pencil thin stalks increase the amount.

Think of the topping as an oil-less pesto. If you do not have pistachios, substitute your favorites but check the point values

Makes 2 servings                                                   0 WW Blue points / serving

5 pistachios

4 basil leaves

1 1/2 tsp. grated Asiago cheese

1/2 tsp. lemon zest

1 clove of garlic

8 stalks asparagus

1. In a small food processor pulse the nuts, basil, cheese, zest and garlic until combined.
2. In a and bring 1/2 cup to salted water to a boil.
3. Add the asparagus and cook until tender crisp.
4. Drain and serve topped with "pesto".

Enjoy!

Asian Broth

Asian Broth

adapted from Cuisine at Home

Dried mushrooms can be pricey in a supermarket. If you have an Asian Market nearby you can find them much cheaper. I can get 6 ounces of dried shiitake mushrooms for only $3.99.

4 cups homemade chicken stock or store bought broth 

1 cup chopped onions
1/4 cup sliced, halved, fresh ginger
2 tsp. fish sauce
1 Tbsp. sugar substitute
1 oz. died shiitake mushroom caps
3 dried Thai chiles or other small dried chiles
2 tsp. dried lemongrass or 2 stalks fresh*
Zest of 1/2 lemon

1. Combine all ingredients in a stockpot. Bring to a boil.
2. Reduce heat to simmer and cook for 30 minutes.
3. Strain and use.

Enjoy!

* If using dried lemongrass you may want to strain the broth through cheesecloth before using.

Smoked Salmon Cucumber Bites

Smoked Salmon Cucumber Bites

adapted from Food Network

These appetizers are quick and easy to make but look very elegant.

Makes 14 bites                                        0 WW Blue points / bite

1/4 large English cucumber (about 14 slices)

1 Tbsp. fat free sour cream

3/4 tsp chopped fresh dill, plus more for garnish

1/4 lemon, zested

1/4 tsp. Kosher salt

1 ounce smoked salmon, cut into 1 1/2 in pieces

1 tsp Everything Bagel Seasoning

In a small bowl, combine the sour cream, dill, lemon zest and salt. Stir to combine.

Place the cucumber rounds on a platter and top with a scant 1/2 tsp. of the sour cream mix.

Fold or ripple the smoked salmon and place on top of the sour cream.

Sprinkle with the Everything Bagel Seasoning. garnish with dill and serve.

Enjoy!