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!

Teriyaki Turkey Burgers with Asian Slaw

Teriyaki Turkey Burgers with Asian Slaw

adapted from Shady Brook Farms

This burger hits every taste bud with the umami of the sweet and savoy teriyaki glazed turkey patty and the refreshing crunch of a chilled slaw. The combination of aromatics and acidic dressing provides a light yet satisfying alternative to traditional beef burgers.

Makes 2 servings

1 cup shredded green cabbage
1 cup shredded red cabbage
1/4 cup grated carrot
1 Tbsp. chopped cilantro
1 1/2 tsp. sesame oil
1 1/2 tsp. rice vinegar

1/4 tsp. Sriracha powder or sriracha sauce

1/8 tsp. onion powder

1/8 tsp. garlic powder
1/4 cup reduced-fat mayonnaise
1/2 cup Homemade Teriyaki Sauce or store bought
8 ounces ground turkey
2 hamburger buns, toasted or grilled

1. Make the Asian slaw by mixing together the cabbages, carrot, and cilantro in a bowl.
2. Whisk together the oil, vinegar. Sriracha powder, onion powder and garlic powder; Add to the cabbage mixture, toss to combine and refrigerate while making the burgers.
3. Divide the ground turkey in half; Form eah into a patty.
4. If time allows, refrigerate on a plate in the refrigerator for about an hour.
5. Mix mayonnaise with 1 tablespoon of the teriyaki sauce; Set aside.
6. Brush turkey burgers with some of the teriyaki sauce.
7. Preheat a grill or grill pan.
8. Cook about 2-3  minutes on each side  brushing with remaining teriyaki while cooking; The internal temperature should be 165F.
9. Spread mayonnaise mixture inside buns; place turkey burgers in buns.
10. Serve the Asian slaw on top of the burger or on the side.

Enjoy!

Easy Creamy Sriracha Sauce

Creamy Sriracha Sauce 

adapted from Grilled Cheese Social

This sauce recipe is not only a great sandwich spread but it works well as a dipping sauce as well. It's amazing that something so simple and easy could be so easy.

Makes about 1/4 cup

1/4 cup reduced fat mayonnaise
1/2 tsp. smoked paprika
1 tsp. sriracha

1. Add all ingredients to a small bowl and whisk to combine.
2. Adjust the spiciness to your liking by adding more mayo to to make it less spicy or more sriracha to kick it up a notch.

Enjoy!

Deviled Egg Dip

Deviled Egg Dip

adapted from Allrecipes

All the flavors of a deviled egg but you can spread it on a cracker or toast points.

Want to make this recipe for a crowd but hate peeling hard boiled eggs? Crack 12 eggs into a loaf pan, baked in a water bath, in a preheated 350F oven for about 30 minutes, allow to cool about 10 minutes then blend with the remaining ingredients. 

Makes 2 servings                                               3 WW pts / serving for dip alone

2 large hard boiled eggs, peeled

2 Tbsp. reduced fat mayonnaise 

1 1/2 oz. reduced fat cream cheese 

3/4 tsp. Dijon mustard 

1 Tbsp. pickle relish 

1/2 tsp. Worcestershire sauce 

1/4 tsp. Emeril's Essence Creole Seasoning or your favorite Creole seasoning 

3/4 scallion, thinly sliced 

paprika for garnish 

1. Add eggs to a mini food processor and finely chopped. 
2. Add mayonnaise, cream cheese, mustard, Worcestershire, and Cajun / Creole seasoning; Process until smooth. 
3. Transfer dip to a bowl, cover, and refrigerate for at least 2 hours. 
4. Top with green onions and sprinkle with paprika prior to serving.

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

Basic Potato Salad

Basic Potato Salad

adapted from Martha Stewart.com

Sometimes the best way to cook is to just keep it simple. You can not get much more simple than this recipe.

Makes 3 servings                                                                 2 WW pts / serving

3/4 lb. yellow potatoes, scrubbed and cut into ¾-inch cubes
4 tsp, sherry or white wine vinegar
1 scallion, white part minced, green part thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup reduced fat mayonnaise

1. Set a steamer basket in a large pot with a lid and add enough water to come just below basket; Bring to a boil.
2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. 
3. Steam the potatoes, until tender, about 15 minutes.
4. Meanwhile, in a medium bowl, combine mayonnaise vinegar, scallion whites, and salt and pepper to taste.
5. Add the potatoes to the vinegar mixture and toss gently to combine.
6. Cool to room temperature, about 1 hour or chill until ready to serve.
7. Garnish with scallion greens before serving.

Enjoy!

Chicken & Mozzarella Panini with Artichoke Aioli

Chicken & Mozzarella Panini with Artichoke Aioli

adapted from Blunch

I saw this sandwich prepared on Diners Drive In & Dives and I was intrigued with the oven-baked poaching method but was questioning the artichoke aioli. I was pleasantly surprised with the results.

After cooking the chicken, strain the broth through some cheesecloth and save for another purpose.

Refrigerating the chicken overnight allows for easier cutting.

Makes 2 servings                                                                15 WW pts / serving

1 boneless skinless chicken breast

1/4 tsp. dried basil

1/4 tsp. granulated garlic

1/4 tsp dried onion flakes

1/4 tsp. Italian seasoning

Pinch of Kosher salt

Few grinds of black pepper

2+ cup Homemade chicken stock or canned broth

2 sub / grinder rolls

2 Tbsp. Artichoke aioli

2 Tbsp. reduced fat mayonnaise

2 slices of mozzarella cheese

1 Tbsp. garlic flavored olive oil

1/4 cup shredded lettuce

1. Preheat the oven to 375F.
2. Place the chicken in a the smallest baking pan that will hold it.
3. Season the chicken with the basil, garlic, onion flakes, Italian seasoning, salt and pepper.
4. Add enough chicken stock to the pan to cover the breast; Cover with foil.
5. Bake in the preheated oven until cooked through, about 45 minutes.
6. Refrigerate the chicken overnight.
7. Thinly slice the chicken with a deli slicer or knife.
8. Spread half of the artichoke aioli on the top of each roll and half of the mayo on the bottom of the roll.
9. Divide the chicken and the mozzarella between the rolls.
10. Heat a grill pan over medium-high heat.
11. Brush both sides of the rolls with the oil.
12. Add the sandwiches to the pan and weigh down with a panini press or smaller heavy pan; cook for 3-5 minutes until the roll is toasted.
13. Flip the sandwiches and cook another 3-5 minutes or until the bread is toasted, the chicken is warm and the cheese is melted.
14. Top the sandwich with the shredded lettuce, before serving.

Enjoy!

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.

Potato Salad with Cauliflower and Caramelized Onions

Potato Salad with Cauliflower and Caramelized Onions

adapted from Food Network

Think caramelized onion dip with potato salad. The caramelized onions adds sweetness and the sour cream gives a the tang to the creamy mayo. 

Makes 2 servings                                                            6 WW pts / serving

3/4 yellow potatoes, cut into 1-inch pieces
1/4 medium head cauliflower, cut into small florets
1 1/2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 medium onion, thinly sliced

2 Tbsp. water, divided, plus more as needed
2 Tbsp. reduced fat mayonnaise
2 Tbsp. reduced fat sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt, plus more to taste
1/4 tsp. onion powder
1 scallion, white and green parts, thinly sliced, plus more for garnish

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with foil or parchment.
3. Toss the potatoes and cauliflower with the olive oil; Season generously with Kosher salt and pepper. 
4. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
5. Add the remaining 1/2 Tbsp. olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. 
6. Reduce the heat to medium and add 1 tablespoons of water; Cook until the water evaporates. 
7. Add 1 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. 
8. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
9. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a bowl. Season with Kosher salt and pepper and more garlic salt, if desired. 
10. Add the onions. potatoes, cauliflower and scallions to the bowl; Toss to coat.
11. Refrigerate until ready to serve.
12. Garnish with additional scallions prior to serving.

Enjoy!

Fiesta Lime Chicken with Spanish Rice

Fiesta Lime Chicken with Spanish Rice

adapted from CopyMeThat

This is a riff on the Fiesta Lime Chicken served at Applebee's™. i chose not to serve the chicken on a bed of tortilla chips since I was serving the Spanish rice.

The sauce is a bit spicy. If people like different levels of heat, microwave the sauce until it is warm and serve on the side as opposed to under the cheese.

Makes 2 servings of chicken and 3 servings of rice

7 WW pts. / chicken*, 6 WW pts / 1/3 of the rice & 1 WW pts. / 1 Tbsp. of sauce

2 cups homemade or store bought mojo criollo marinade
2 boneless, skinless chicken breasts 
1/4 cup reduced fat mayonnaise
1/4 cup reduced fat sour cream
2 Tbsp your favorite salsa
3 Tbsp. fresh lime juice
10 dashes (or to taste) Texas Pete's hot sauce™or your favorite hot sauce

1 tsp. Slap Ya Mama™ or your favorite Cajun seasoning

1/4 tsp. cumin
1/4 tsp garlic powder

Cooking spray
1/2 cup Colby jack cheese, shredded

Spanish Rice

1/4 onion diced
Cooking spray
2 large garlic cloves, minced 
5 oz package yellow saffron rice, uncooked
3/4 cup fire roasted tomatoes, drained
1 cup Homemade chicken stock or canned broth
1 cup water

1. Place chicken breast in sealable bag with the marinade; Place in fridge for at least 30 minutes.
2. The the bowl or a small food processor combine the mayonnaise, sour cream, salsa, lime juice, hot sauce, Cajun seasoning, cumin, and garlic powder; Processor until well combined; Refrigerate until chilled.
3. Start the rice by sauteing the onion and garlic in a pot coated with cooking spray over medium-high heat until softened, about 2 minutes..
4. Add uncooked rice, tomatoes, chicken broth, water, smoked paprika and cumin.
5. Stir everything together and simmer on medium for 20 minutes. 
6. Preheat oven on Broil – Low
7. Remove the chicken from the marinade and pat dry; Discard the marinade.
8. Cook the chicken breasts in a pan coated with cooking spray until cooked through, about 3-5 minutes per side.
9. Remove the spicy sauce from fridge, spoon 1-2 Tbsp, over the chicken, sprinkle with shredded cheese, and broil until cheese has melted, about 2-3 minutes.
10. Serve passing additional sauce as desired.

Enjoy!


* To calculate the WW points, I measured the volume of marinade remaining after the chicken was removed. It was reduced by 1/3 cup so I calculated the WW points based on 1/3 of a cup of the marinade total points divided between 2 servings. You can reduce the points by decreasing your serving size of rice or by substituting reduced fat Mexican blend cheese for the Colby.

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!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

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. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

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!                

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.

Caramelized Onion Dip

Caramelized Onion Dip

adapted from Food Network Magazine© October 2017

Better for you than the onions soup mix due to the lower salt content.

Cooking the caramelized onions without butter or oil still gives you the sweetness of the onion without the extra fat and calories.

Makes  about 3/4 cup                                                    1 WW point / Tbsp.

1/2 onion, chopped and caramelizes without butter or oil  
1/4 cup light sour cream

1/4 cup reduced fat mayonnaise

1/2 tsp, spicy brown mustard

Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl; Whisk  to combine.
2. Adjust seasoning to taste with salt and pepper.
3. Refrigerate for at least and hour before serving to allow flavors to meld.

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!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

Enjoy!

 

Cheeseburgers with Charred Green Chiles and Onions

Cheeseburgers with Charred Green Chiles and Onions

adapted from Bon Appetit©

Kicking off  the unofficial start of grilling season with burgers.

Ground turkey would make a fine substitute for beef in these Southwest-style burgers.

Makes 2 servings + extra sauce  

2 WW pts for cheeseburger + 1 WW pts / Tbsp. sauce

1/4 cup mayonnaise
1/4 cup Barefoot Contessa's BBQ sauce or your favorite BBQ sauce
2 4 oz. lean beef patties
1/2 tsp. Montreal Steak seasoning

2 1/2-inch-thick onion slices
Cooking spray
1/2 poblano chiles

Kosher salt and freshly ground black pepper

2 thin slices American cheese

1. Whisk mayonnaise and barbecue sauce in small bowl to blend: Cover and chill.
2. Prepare barbecue (medium-high heat). 
3. Thread the onion slices on a metal skewer horizontally.
4. Coat the onion slices and chile lightly with cooking spray. 
5. Transfer onions and chile to barbecue
6. Grill onions until softened and browned, about 5 minutes per side. 
7. Remove skewers from onions. Chop onions; transfer to small bowl. 
8. Char chiles until blackened; Place in plastic bag for about 10 minutes before peeling, seeding and chopping
9. Add chopped chiles to the onions; Season to taste with salt and pepper.
10. Season the beef patties with the Montreal Steak Seasoning.
11. Grill burgers until cooked to desired doneness, about 4 minutes per side for medium. Top each burger with 2 cheese slices during last minute of cooking. 
12. Divide chile-onion mixture among rolls; Place cheeseburgers on top of the chile-onion mixture. 
13. Serve, passing the sauce.

Enjoy!

Vegetable Coleslaw

Vegetable Coleslaw

adapted from The Barefoot Contessa Cookbook©

The cabbage and carrots can be shredded by hand or by using a food processor.

Makes 8 servings                                                                4 WW pts / serving

3 cups shredded white cabbage
1 cup shredded red cabbage 

2 1/2 carrots, julienned
1 cup mayonnaise 
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp.  celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

1. Combine the cabbages and carrots in a large bowl.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, celery seeds, salt and pepper.
3. Pour enough of the dressing over the vegetables to moisten them.
4. Chill. 
5. Serve cold or at room temperature.

Enjoy!

Pepped Up Potato Salad

Pepped Up Potato Salad

adapted from Gourmet Magazine May 1994

Soaking the seeds overnight infuses the vinegar with the mustard and celery flavors that get dispersed throughout the salad. I do not light chunks of hard boiled eggs in my potato salad so I blend them into the mayonnaise.

Makes 5-6 servings                                                            4 WW pts / serving

1 1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. cider vinegar

2 lbs. Yukon Gold potatoes
1 1/2 tsp. Kosher salt
1/2 cup finely chopped scallions, plus additional for garnish
3/4 cup mayonnaise
4 hard boiled eggs. 3 chopped, 1 sliced

Aleppo pepper for garlish, optional

1. In a small bowl combine the mustard seed, celery seed and vinegar. Set aside for several hours or overnight.
2. Place the potatoes in a pot of water covered by 2 inches of water. Simmer covered until tender, about 30 minutes.
3. Drain; Cool: Cut into 3/4 inch dice.
4. In a small food processor combine the mayonnaise, 3 eggs and seed mixture to form a dressing. 
5. In a large bowl combine the potatoes and scallions; Toss with the dressing to coat.
6. Chill.
7. Prior to serving, garnish with the sliced eggs, additional scallions and Aleppo pepper if using.

Enjoy!

Ham & Provolone Melt with Garlicky Sauteed Spinach

Ham & Provolone Melt with Garlicky Sauteed Spinach

adapted from Real Simple^© by Maryann Jacobson

I am not a fan of the low carb English muffins. You can reduce the points by using light english muffins or other light rolls.

Makes 1 serving                                                               3 WW points / serving

Cooking spray

1/2 English muffin, toasted

1 handful fresh baby spinach

Pinch garlic powder

1 tsp. reduced fat mayonnaise

1/2 tsp. chopped fresh basil
1/4 oz. sliced lean deli ham
2 thin slices plum tomato
1/2 slice reduced fat provolone
Pinch dried oregano

Pinch dried basil
Kosher salt and freshly ground black pepper

1. Preheat broiler.
2. In a pan coated with cooking spray, saute the spinach with the garlic powder until wilted.
3. Spread the mayonnaise on the muffin; Sprinkle with basil.
4. Top with the spinach, tomato, ham and cheese; Sprinkle with dried basil and oregano.
5. Broil until the cheese melts, about 2-3 minutes.
6. Season to taste with salt and pepper.

Enjoy!