Sauteed Kale, Spinach, Mushrooms and Cranberries

Sauteed Kale, Spinach, Mushrooms and Cranberries

adapted from Weeknights with Giada© by Giada De Laurentiis

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

Make 2 servings                                                                 1 WW point / serving

Cooking spray

1 small shallot, thinly sliced

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

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

1/2 tsp. Kosher salt 

1/4 tsp freshly ground black pepper

4 oz. kale, stemmed and coarsely chopped

2 oz. baby spinach

2 Tbsp. homemade chicken stock or canned broth

2 Tbsp. dried cranberries

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

Enjoy!

Skinnier Vegetable Ramen

Skinnier Vegetable Ramen

adapted from Taste of Home

I love ramen but with trying to follow the WW lifestyle I needed to lighten it up a little. By adding a bunch of vegetables it fills you up without needing all of the noodles. If I was not trying to lighten up the recipe I would not add the extra steps of draining and cooking the noodles. I would have just kept throwing things into the pot. But..... we are trying to be good. 

Fresh ramen has less fat than the dried packages because part of the drying process involves frying. If you use the dried version the point count goes up to 5.

Makes 2 servings with extra noodles                                    3 WW point / serving

1 package (3 ounces) fresh ramen noodles 
2 cups Homemade chicken stock or canned broth

2 Tbsp. shredded carrots
2 Tbsp. shredded cabbage
1 Tbsp  slivered radishes, 
1/2 large fresh mushroom, chopped
1 tsp soy sauce
1/2 tsp. sambal oelek
1 tsp. sliced scallion

1. Divide the carrot, cabbage, radish and mushroom between 2 soup bowls; set aside
2. Cook the ramen in the chicken stock according to package directions.
3. Strain the noodles reserving the broth; Rinse the noodles to stop cooking.
4. Place 1 1/2 oz of noodles in each bowl; reserve the remaining noodles for another use.
5. Add the soy sauce and sambal to the broth; Adjust seasoning to taste.
6. Bring the stock back to a boil so it can soften the vegetables in the bowls; Divide the hot stock between the bowls
7. Top with scallions before serving.

Enjoy!

Steak & Mushroom Hash with Fried Egg

 Steak & Mushroom Hash with Fried Egg

adapted from Taste of Home

Still using up some of that beef roast. This recipe can be made with any leftover beef or better yet try it with leftover chicken or turkey breast for 0 WW Blue points.

If you do not have a leftover baked potato just peel and cube a potato put it in a microwave dish with 1/2 cup of water and cook on high for about 9 minutes or until the potato is tender.

Makes 3 servings                                                      3 WW Blue points / serving

1 small leftover baked potato, peeled and cubed

1/2 lb. sliced fresh mushrooms

6 oz. zucchini, quartered and sliced

1/3 small onion, diced

1/4 bell pepper, seeded and diced

Cooking spray

1/3 cup beef stock or canned broth

1 1/2 tsp. whole grain mustard

1/2 tsp. dried rosemary, crushed

3 oz. leftover lean beef roast, sliced thin and cubed

3 Tbsp. reduced fat Mexican blend cheese

Kosher salt and Freshly ground pepper

3 eggs, fried to your liking of doneness.

1. Sauté the mushrooms, zucchini, onions and peppers in a skillet coated with cooking spray until tender-crisp, about 5 minutes.
2. Stir in the broth, mustard and rosemary. Bring to a boil; reduce heat and simmer uncovered for 2 minutes.
3. Add the beef and potatoes and cook until heated through.
4. Serve hash sprinkled with cheese, topped with egg and seasoned to taste with salt and pepper.

Enjoy!

Duck Fried Rice with Napa Cabbage

Duck Fried Rice with Napa Cabbage

adapted from Food Network

This recipe can be made with leftover duck or you can purchase cooked duck from a local Asian restaurant

Makes 2 servings                                               5 WW Blue points / serving

Cooking Spray

1 duck or chicken egg, whisked, cooked and thinly sliced

1 shallot, thinly sliced

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

6 mushrooms, thinly sliced

Pinch red pepper flakes

1/2 small head of Napa cabbage, cored and chopped

1/4 cup frozen peas, thawed

Schezwuan pepper salt or Kosher salt

1 cup cooked white rice

1 1/2 Tbsp. soy sauce

1/2 cup cooked duck meat

Chopped scallion greens, for garnish

1. In a large skillet coated with cooking spray, cook the egg, omelet style (one piece) remove from the pan and thinly slice.
2. Wipe out the pan and spray with more cooking spray, add the mushrooms and cook until beginning to soften about 3 minutes.
3. Add the shallot, garlic, ginger and red pepper flakes and cook unti fragrant.
4. Add the cabbage and peas and cook until the cabbage is wilted, about 8 minutes. Season with salt.
5. Fold in the rice, duck, egg and moisten with soy sauce.
6. Divide between 2 bowls and garnish with scallions before serving.

Enjoy!

Vegetable Hash with Duck Eggs

Vegetable Hash with Duck Eggs

Shishito peppers are unique in that 9/10 are mild and that other 10% are slightly spicier, more than a bell pepper but less than a jalapeno.

Makes 4 servings                                                      1 WW Blue point / serving

4 oz. purple sweet potato, cut into 1/4 inch slices

4 stalks rainbow chard, stems chopped, leaves torn

2 cups spinach, leaves torn

Cooking spray

1 small onion, chopped

6 Shishito peppers or baby bell peppers, sliced

6 mushrooms, sliced

4 duck or extra large chicken eggs

Smoked sea salt or kosher salt

Freshly ground black pepper

1. Bring a pot of salted water to a boil. Cook the potato until fork tender, about 5 minutes. Remove with a slotted spoon, to a bowl and set aside.
2. Put the chard stems into the same pot of water, cook 5 minutes, until tender. Remove with a slotted spoon to the bowl with the potatoes.
3. Add the chard leaves and spinach to the same pot. Blanch for 1-2 minutes. Strain and wring dry in a kitchen towel.
4. Sauté the onion, peppers and mushrooms in a large skillet coated with cooking spray, until tender, about 5-7 minutes.
5. Return the potato mixture and the blanched greens to the skillet and cook until heated through.
6. Reduce the heat to low and cover to keep warm.
7. In a medium skillet, fry the duck eggs to desired doneness.
8. To serve divide the hash among 4 bowls and top each with an egg. Season to taste with salt and pepper.

Enjoy!

Scallion - Mushroom Broth

Scallion - Mushroom Broth

adapted from Cooking Light Annual Recipes 1998

This is a light soup, similar in style but not flavor to what you get in a Japanese Hibachi restaurant.

Makes 3 servings                                            0 WW Blue points / serving

1/2 cup water

3 cups Asian Broth

1/4 tsp freshly ground black pepper

1/4 cup + 2 Tbsp. scallions chopped, white and green parts separated

1/4 cup + 2 Tbsp. thinly sliced mushrooms

1. Combine the water, broth and black pepper in a saucepan and bring to a boil.
2. Add the mushrooms and white part of the scallions. Cook until tender, about 2-3 minutes.
3. Add the scallion greens. Stir to combine and serve.

Enjoy!

Tybee Island Eggs & Vegetables

Tybee Island Eggs & Vegetables

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

Serves 2                                                    0 WW Blue Points / serving

Cooking spray

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

1/2 bell pepper, julienned

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

4 button mushrooms, thinly sliced

1 clove garlic, minced

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

6 grape tomatoes, quartered

4 large eggs

2 Tbsp. fat free milk

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

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

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

Meanwhile, whisk the eggs with the milk.

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

Season to taste with salt and pepper. Serve.

Enjoy!

Fajita Scrambled Eggs

Fajita Scrambled Eggs

adapted from Food Network

My old neighbor Lisa, introduced us to our favorite fajita seasoning, by Fiesta Spices. If you do not have a favorite try this one.

Makes 2 servings                                            0 WW Blue points / serving

Cooking spray

1 bell pepper, cored, seeded, sliced

1/2 yellow onion, sliced

1/2 red onion, sliced

1 cup button mushrooms, sliced

1 1/2 - 2 tsp fajita seasoning

4 eggs

2 Tbsp. fat free milk

Favorite Fajita Toppings (optional)

Salsa (optional)

Fat free sour cream (optional)

1. In a skillet coated with cooking spray, cook the onions and peppers until beginning to soften.
2. Add the mushrooms and fajita seasoning to the pan and cook until the vegetables are softened.
3. Meanwhile, whisk the eggs and the milk.
4. Add to the softened vegetables and scramble until desired doneness.
5. Serve with your favorite fajita toppings.

Tofu Ramen Noodle Soup

It's 14 degrees with a wind chill making it feel like 4 degrees. It is time for some soup.

Tofu Ramen Soup
adapted from EveryDay with Rachael Ray April 2013 

2 cups chicken broth
2.5 oz. mushrooms, sliced
2 scallions, thinly sliced
4 tsp soy sauce
1/2 tsp sugar substitute
1/4 ounce unpeeled fresh ginger,1 large slice
2 oz fresh spinach, chopped
2.5 oz firm firm tofu, cut into 3/4-inch cubes
1 3 ounce packages  instant ramen
Chinese Chili Garlic Sauce, optional

Cook the ramen according to the package directions but without the seasoning packet.

In another pot, mix the chicken broth, mushrooms, scallions, soy sauce, sugar and ginger. Cover and simmer over high heat for about 8 minutes, cover reduce the heat and cook another 5 minutes until the mushrooms are cooked. . Discard the ginger. 

Stir in the spinach, tofu and ramen. Bring back to a simmer to heat the tofu and wilt the spinach.
Serve passing the chili garlic sauce.

Egg Beater Frittata with Vegetables

I fell off the Weight Watchers wagon and it is time to get up, brush myself off and get back on! I made this on Sunday so I would have some easy and waist friendly breakfasts during the week. Makes 2 servings.

Egg Beater Frittata with Vegetables

Cooking spray

1 small onion, sliced

2 garlic cloves, minced

1/4 cup sliced mushrooms

1/4 cup diced summer squash or zucchini

1/2 (10 oz) pkg frozen spinach, thawed

1 (14½ oz) canned diced tomatoes, drained

1 c Egg Beaters egg product 

2 Tbsp Parmesan cheese

Preheat the broiler. Squeeze any excess moisture from the thawed spinach and set aside.

Coat a skillet with cooking spray. Cook the onions and garlic until tender; stir in spinach and tomatoes. Reduce heat to low. Pour egg beaters evenly over spinach mixture; cover and cook about 5 minutes until egg mixture is just set on the bottom but still loose on top. Remove from the heat

Sprinkle the Parmesan cheese on top of the frittata. Broil until top is set and cheese is melted. Watch it carefully or it will burn. Slide onto serving platter; garnish as desired. Serve warm.

Chicken with Bacon and Mushrooms .... and a side of steamed asparagus

It is so much nicer when my husband is not traveling during the week. I get to play much more in the kitchen. Another seven months and we will all be together as a family again.

Chicken with Bacon and Mushrooms
1 slice of bacon, cut into 1-inch pieces*

1 cup chopped onions
1/4 lb mushrooms, thickly sliced

1 large garlic cloves, chopped
1 lb chicken thighs

1/3 cup dry red wine
1/3 cup chicken broth
1/3 tsp dried oregano
1/3 tsp dried basil
Cook bacon in large skillet until almost crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add the  onions, mushrooms and garlic to drippings in pot. Sauté until the onions are tender and golden, about 10 minutes. Using slotted spoon, transfer vegetables to a bowl.
Season the chicken with coarse salt and freshly ground pepper. Add to the skillet, cook until browned, about 15 minutes. Return bacon and vegetables to the pan. Add the remaining ingredients; bring to boil. Reduce heat, cover and simmer until chicken is cooked through, about 30 minutes. Use a large spoon to skim fat from top of sauce. Season chicken to taste with salt and pepper before serving.
*I used pepper crusted bacon because it was in my freezer but any thick cut bacon would work well.

Veggie Stir Fry

Thanks to the farm share and my friend Judy who not only gave me vegetables from her garden but delivered them to me at Shriners, I had vegetable stir fry for dinner. needless to say Nick would not come near it with a 10 foot pole but that just means more for me!

Very unlike me I did not measure any of  the veggies. It was sort of a dump combination looking at what I had more of and what would go bad quickest. I used a combination of eggplant, zucchini, onion, red bell pepper, okra, baby bok choy, carrot, yellow beans, broccoli, shiitake mushrooms, pea tendrils, beet greens and a previously steamed sweet potato. I started the stir fry with 1/2 Tbsp Ming Tsai's Curry Ginger Oil and added a little vegetable stock when the pan was looking dry. I finished it with a sauce made of 1 part soy sauce, 1 part oyster sauce and 1/2 part chile-garlic sauce.