Rice Seasoning Mix

Rice Seasoning Mix

adapted from Allrecipes

This seasoning mix is made with dried hers and spices that most people routinely have on hand. If you don't have the almonds, you can substitute with any other nut you have on hand or just leave them out completely. Just add it to your 1 cup of uncooked rice at the beginning of the cooking process. Fluff when cooked to redistribute the seasoning.

The original recipe, which is no longer on the Allrecipe.com site, was for 40 servings (10 batches) but never gave the amount of seasoning mix for each batch. If you make the big batch I estimate needing about 3 tablespoons per cup of rice. I you want the full recipe just message me and I can send it along.

served with Ranch Chicken Skewers

Makes 4 serving                                                                 7 WW pts. / serving

1 1/2 Tbsp. sliced almonds, coarsely chopped
2 1/2 tsp. chicken bouillon granules
2 1/2 tsp. dried parsley flakes
2 1/2 tsp. dried basil
rounded 1/4 tsp. dill weed
rounded 1/4 tsp. dried onion powder
rounded 1/4 tsp. seasoned salt
rounded 1/4 tsp.  garlic powder
rounded 1/4 tsp.  lemon-pepper seasoning
1 cup uncooked long grain rice
2 cups water

1. Combine all the almonds, chicken bouillon granules with all of herbs and spices; Set aside.
2. Rinse the rice until the water runs clear.
3. Place the water, rice and seasoning mix in a small put; Bring to a boil.
4. Cover with a lid; Reduce heat to a simmer; Cook about 15 minutes.
5. Remove from the heat. Remove the lid; Cover with a kitchen towel and let steam 5 minutes.
6. Fluff with a fork prior to serving to evenly distribute the seasoning mix.

Enjoy!

Rotisserie Chicken Seasoning

Rotisserie Chicken Seasoning

adapted from mastercook.com

I have many recipes that call for rotisserie chicken but when I'm cooking for 2 I don't want to go out and but a rotisserie chicken; not to mention they cost a lot more than cooking a seasoned chicken breast. This seasoning blend gives you the flavor of the skin of a rotisserie chicken without the fat and calories.

Makes about 4 1/2 teaspoons                                              0 WW points / tsp

1/2 tsp. Kosher salt
1 tsp. paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tsp. finely ground black pepper
1/2 tsp. onion powder
1/2 tsp. dried thyme

Combine all seasoning in a small resealable bowl or container. Stir to combine.

Enjoy!

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

Crispy Parmesan Crusted Brussels Sprouts with Hot Honey Dipping Sauce

adapted from Crowded Kitchen

With the salty, crunchy, cheesy goodness, this is my new favorite way to eat Brussels Sprouts. Save the extra dipping sauce to serve with chicken or pretzels.

Makes 2 servings

For the Brussels Sprouts

6 Brussels sprouts, trimmed and cut in half 
Cooking spray
1/2 tsp. Kosher salt
1/8 tsp. onion powder
1/8 tsp. garlic powder
1/8. tsp paprika
1/8 tsp. dry mustard powder
1/16 tsp. cayenne pepper
1/2 cup freshly grated Parmesan cheese 

Additional Kosher salt to taste

For the Hot Honey Mustard Dipping Sauce
2 Tbsp. reduced fat mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. hot sauce, use or favorite and add more or less to taste
1 1/2 tsp. honey

1. Preheat oven to 400˚F. 
2. Lightly coat the Brussels sprouts with cooking spray and place on a baking sheet.
3. Cover  the pan with aluminum foil and roast for 15 minutes or until fork tender.
4. In a small bowl, mix together the salt, onion powder, garlic powder, paprika, mustard powder and cayenne.
5. Add slightly cooled Brussels sprouts and toss to coat.
6. Make 12 small mounds of Parmesan cheese on the baking sheet., each being a little less than a tablespoon.
7. Place a Brussels sprout half on top of each mound and press down slightly.
8. Return the pan to oven for about 10 minutes, or until the cheese is crispy.
9. In another small bowl, whisk together the dipping sauce ingredients.  
10. When the cheese has crisped, remove the pan from oven, salt to taste and let cool slightly.
11. Use a spatula to release the cheese from the pan. 
12. Serve warm with the dipping sauce.

Enjoy!

Crunchy Baked Onion Rings

Crunchy Baked Onion Rings

adapted from EveryDay with Rachael Ray October 2015

We love onion rings but fried ones do not fit into our healthy eating commitment. This recipe makes crispy rings, still not as good as beer batter deep fried ones but they will fill a craving.

We like to serve with with a Zesty Horseradish Dipping Sauce which is similar to what Burger King™ serves with their onion rings.

Makes 4 servings

1 cup panko
1/4 tsp. cayenne
1/4 tsp. onion powder
1/2 cup flour
1 cup fat free buttermilk*
1 egg
1 extra-large onion, cut into 1/2-inch-thick slices

1/2 tsp. freshly ground black pepper

3/4 tsp. Kosher salt, divided
cooking spray

1. Preheat the oven to 475 degrees. 
2. In a small food processor, pulse the panko, cayenne, black pepper and salt to fine crumbs. 
3. Set up a 3 part dredging station; Place the flour in the first bowl. In the second bowl, whisk the buttermilk, egg and 1/2 tsp. salt. Pour the panko mixture into the third bowl. 
4. Separate 24 of the largest rings from the onion slices. 
5. Working in batches, dip the rings in the flour; shake off excess. Dip the rings in the buttermilk mixture; let excess drip back into the bowl. Lightly coat the rings in the panko mixture.
6. Place the rings on parchment lined baking sheets in a single layer.
7. Coat the rings with the cooking spray. 
8. Bake until crispy and browned, about 18 minutes. Sprinkle with 1/4 tsp. salt. 
9. Serve with your favorite dipping sauce.

Enjoy!

*Don't have buttermilk? Place 1 Tbsp. of lemon juice or white vinegar in a 1 cup measuring cup and fill to 8 oz. with milk.

Salt-Free Taco Seasoning

Salt-Free Taco Seasoning

A lot of the packets of taco seasoning contain flour or cornstarch which adds WW points to your meals. This mix also does not contain salt or sugar. 

Use 3 tablespoons of seasoning mix for each pound of ground meat or poultry.

Makes about 6 Tbsp.                                                  0 WW pp / serving

2 Tbsp. chili powder
1 Tbsp. + 2 tsp. paprika
1 Tbsp. + 1 tsp. cumin
2 1/2 tsp. garlic powder
1 Tbsp. onion powder
1/2 tsp. cayenne pepper

1. Mix all ingredients in an airtight container.

Tuscan Herb Rub

Tuscan Herb Rub

This herb rub is very versatile. It will work great on at types of meat, poultry or vegetables.

Makes about 1 Tbsp. (enough for 1 lb.)                      0 WW Blue points / serving

1 1/2 Tbsp. Kosher salt

1 tsp. onion powder

1/2 tsp. sugar substitute

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried thyme

1/8 tsp. ground black pepper

1. Combine all ingredients in a small bowl.

Enjoy!

Fat Free Ranch Dressing

Fat Free Ranch Dressing

adapted from Drizzle Me Skinny

I like ranch dressing but the reduced fat versions have an off taste to me. This has the flavor and mouthfeel of  the full fat version. I am not usually a fan of yogurt based dressing because they usually have sour-tart flavor but it well balanced here.

Makes about 1/2 cup                                                0 WW Blue points / 2 Tbsp.

1/2 cup non-fat plain yogurt

1 Tbsp. fat free milk

1/2 tsp. dried parsley

1/2 tsp. dried chives

2/3 tsp. garlic powder

2/3 tsp. onion powder

1/2 tsp. kosher salt

1/2 tsp. finely ground black pepper

1/4 tsp. dried dill weed

1/6 tsp. paprika

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

Enjoy !

Buttermilk Ranch Dressing Mix

 

Buttermilk Ranch Dressing Mix

adapted from Everyday Cheap Skate

This almost famous dressing mix makes a great salad dressing or dip.

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

1/4 cup dry buttermilk powder

1 1/2 tsp. dried parsley flakes

1/2 tsp. dill weed

1/4 tsp. garlic powder

1/2 tsp. garlic salt

1/2 tsp. Kosher salt

1/8 tsp. Freshly ground black ground pepper

1/8 tsp. dry minced onion

1/8 tsp. onion powder

1/3 cup fat free milk

1/3 cup + 2 Tbsp. reduced fat mayonnaise

1. Mix all of these ingredients except the milk and mayonnaise together and store in a container with an airtight lid. 
2. Combine 2 Tbsp. of mix with milk and mayonnaise. 
3. Mix thoroughly and refrigerate. 

Enjoy!

French Onion Chicken Meatballs

French Onion Chicken Meatballs

adapted from From Gate to Plate

My picture is a little different than the instructions below. I tried adding the cheese to the onions and broth to make a creamy sauce. This was a fail.

Melting the cheese on top will better distribute the cheese.

Makes 4 servings                                                   5 WW Blue points / serving

1/2 egg, beaten

3 garlic cloves, minced

1/2 tsp. Kosher salt

1/2 tsp. freshly ground black pepper

2 2/3 Tbsp. breadcrumbs

2 2/3 Tbsp. Parmesan cheese

2 2/3 Tbsp. chopped parsley

1/2 medium onion, finely chopped

1/2 lb. ground chicken breast

Cooking spray

1 large onion, thinly sliced and cut in half

1/4 cup water + more as needed

2 large cloves, minced

3/4 cup homemade beef stock or canned broth

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/2 tsp. Kosher salt

1/2 tsp. Freshly ground black pepper

3 ounces Gruyere & Swiss cheese mixture

Zoodles

1. Preheat the oven to 400 F.
2. Line a baking sheet with foil and coat with cooking spray.
3. In a large bowl, combine the chicken, egg, salt, pepper, breadcrumbs, Parmesan cheese, parsley, and onion.
4. Using a 1 1/2 inch scoop, form the meatballs and place them on the the prepared baking sheet.
5. Bake for 15-20 minutes or until the internal temperature is 165F.
6. Meanwhile, add the onions and water to a hot skillet. Sauté until the water is evaporated and the onions are beginning to stick to the pan.
7. Add more water 1 Tbsp. at a time until the onions are browned, about 15-20 minutes.
8. Add the garlic and thyme and cook for an additional minute.
9. Add the beef broth, onion powder, salt and pepper. Bring to a boil, then reduce the heat and simmer until thickened thickened.
10. Add the meatballs to the skillet, sprinkle with cheese over the meatballs, cover and cook until the cheese melts, about 3-5 minutes.
11. Serve warm over zoodles.

Enjoy!

Our Favorite Blackening Seasoning

Our Favorite Blackening Seasoning

 adapted from Guy Fieri Family Food (2016)

We have tried a variety of different blackened seasoning blend recipes and they have all seemed to hot or too mild. This one is just right.

Makes about 1/4 cup                                        0 WW Blue points 

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

1. Combine all ingredients in a small bowl and mix well.

Cajun Chicken & Andouille Sausage

Cajun Chicken & Andouille Sausage

adapted from Guy Fieri Family Food (2016)

The mixture will also make a wonderful sandwich filling by slicing a V shaped channel in a torpedo / sub roll and remove the excess bread. Sprinkle the cheese in the roll and place in a 350F oven until the cheese is melted and the bread is slightly crusty. Divide the slaw among the rolls, top with the chicken / sausage mixture and top with remoulade and scallions.

Serves 4                                                               3 WW Blue points / serving

Slaw                                                                    

1 cup finely sliced cabbage                               

1/2 cup julienned carrot                                      

1 1/2 Tbsp. red wine vinegar                              

1 tsp. sugar substitute

Blackened Seasoning

1 Tbsp. garlic powder

1 Tbsp. fresh finely ground black pepper

1 1/2 tsp. kosher salt

2 tsp. onion power

1 tsp. cayenne pepper                                      

1 tsp. Italian seasoning

1 tsp. paprika

1/2 tsp. chili powder

Chicken & Sausage

1 lb. boneless, skinless chicken breast, cut into 1/2 inch cubes

cooking spray

4 chicken andouille sausages, sliced

1 bell pepper, sliced

1 medium onion, sliced

Kosher salt & freshly ground black pepper to taste

1 /2 cup reduced fat cheddar cheese

3 tsp. chopped scallion greens

4 Tbsp. Creole Remoulade Sauce

1. Combine all of the slaw ingredients in a small bowl and toss to blend. Set in the refrigerator for at least 15 minutes.
2. Mix the Blackening Seasoning ingredients in a small bowl and mix well.
3. Liberally seasoning the chicken with the blackening seasoning.
4. Preheat the broiler.
5. In a large sauté pan, add the sausage and cook until well browned, 4-5 minutes. Transfer the sausage to a plate and set aside.
6. Add a little more cooking spray and the seasoned chicken to the pan. Cook until well blackened all over about 6 minutes. Transfer the chicken to the plate with the sausage.
7. Add more cooking spray to the pan along with the garlic, peppers and onions and cook until well charred around the edges, about 6 minutes.
8. Reduce the heat to medium and return the chicken and sausage to the pan. Toss and heat through. 
9. Sprinkle the cheese on top of the chicken mixture and place into the broiler until the cheese melts.
10. Divide the chicken among 4 plates, top with the slaw, drizzle with remoulade and scallions.

Enjoy!

Easy Pantry Pizza Sauce

Easy Pantry Pizza Sauce

adapted from JoyFoodSunshine.com

These pantry ingredients come together to make a tasty pizza sauce. It can be used without cooking but I prefer to simmer it for at least 30 minutes to allow the flavors to blend.

Makes about 3 cups                                             1 WW Blue point / cup

2 8-ounce cans tomato sauce

1 6-ounce can tomato paste

1 cup water

1 Tbsp. dried oregano

2 Tbsp. Italian seasoning

3/4 tsp. garlic powder

1/2 tsp. onion powder

1 1/2 tsp. garlic salt

1/4 tsp. freshly ground black pepper

1/2 tsp. sugar substitute

1. Combine all ingredients in a saucepan and stir to blend.
2. Bring to a simmer. Cover and cook at least 30 minutes. Stirring occasionally.
3. Use in your favorite pizza recipe.

Enjoy!

Fajita Seasoning

 Fajita Seasoning

adapted from Food Network

1 tsp. chili powder

1/3 tsp. ground cumin

1/3 tsp garlic powder

1/6 tsp. onion powder

1/6 tsp. sugar substitute

1/6 tsp. paprika

pinch of cayenne

pinch of kosher salt

1. Combine all ingredients in an air tight container.
2. Mix well.

Enjoy!

Zucchini Onion Dip

Zucchini Onion Dip

Adapted from Food Network Magazine

A lighter version of the Food Network Magazine version.

Makes about 1 cup                                1 WW Blue point / 1/4 cup

Cooking spray

1/3 sweet onion, finely chopped

1/3 medium zucchini, finely chopped

8 tsp. (2 2/3 Tbsp.) reduced fat mayonnaise

1/2 cup fat free sour cream

4 tsp. chopped dill

4 tsp. chopped scallions

2/3 tsp. Champagne or white wine vinegar

1/4 tsp garlic powder

1/3 tsp onion powder

1/3 tsp Kosher salt

Kosher salt and White pepper to taste

Additional chopped dill for garnish 

1. In a small skillet coated with cooking spray, cook the onion until lightly browned and tender, about 10 minutes. Set aside to cool.
2. In a small food processor, puree the zucchini, mayonnaise, sour cream, dill, scallions, vinegar, garlic powder, onion powder, and 1/3 tsp salt.
3. Add the sautéed onions and pulse a few times to blend.
4. Season to taste with salt and white pepper.
5. Garnish with additional dill and refrigerate for at least 1 hour before serving.
6. Serve with crudité.

Enjoy!

Cilantro Lime Sauce

Cilantro Lime Sauce

adapted from Food Network

Makes 10 servings                1 WW Blue point / Tbsp.

1/4 cup light mayonnaise

1/4 cup fat free sour cream

1 Tbsp. chopped fresh cilantro

1 Tbsp. lime juice

3/4 tsp garlic powder

3/4 tsp. onion powder

1. Combine all ingredients in a small bowl.
2. Place in the refrigerator and allow flavors to meld for at least 30 minutes before serving.

Enjoy!

 

Steak Taco Salad

Steak Taco Salad

adapted from Food Network Magazine October 2012

Customize your salad the way you like but make sure you adjust your points accordingly.

Makes 4 servings                       4 WW Blue Points per serving WITHOUT toppings

12 oz. lean beef steak

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 1/2 tsp ground cumin

2 tsp. chipotle chile powder

4 tsp. Worcestershire sauce

3 scallions, finely chopped

1 Tbsp. olive oil

1 Tbsp. water

Kosher salt and freshly ground black pepper

3 scallions, finely chopped

12 oz. lean beef steak

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salad base made from lettuce, cucumber and canned pinto beans, drained and rinsed

Possible Toppings (remember to add points as needed)

Salsa    0 additional points

Fat free sour cream    1 Tbsp. 0 additional points / 2 Tbsp. 1 additional point

Creamy Taco Salad Dressing  1 point / Tbsp.

Reduced fat cheddar cheese    1 point / 2 Tbsp.

Chopped black olives    1 point / 1 Tbsp.

1. Combine the garlic powder, onion powder, oregano, cumin, chipotle chile powder, Worcestershire sauce, oil, water, salt and black pepper and whisk to combine.
2. Put the beef and the scallions in a bowl and stir to combine.
3. Pour the marinade over the beef mixture add the bell peppers and onions and toss to coat.
4. Let marinade for at least 30 minutes.
5. In a large skillet coated with cooking spray. Cook the beef to desired doneness, about 5-8 minutes.
6. Serve on top of salad base.
7. Top as desired.

Enjoy!

Make Your Own Skillet Taco Wraps

 Make Your Own Skillet Taco Wraps

adapted from Food Network

A few people on a WW Facebook page recommended Tumaro's wraps an an alternative to tortillas. There are a variety of different flavors and only 1-2 WW Blue points per wrap. We loved them and they are readily available at our local Giant supermarket.
It would also be good with ground turkey breast.

Makes 2-3 servings                    1 WW Blue point / serving

Cooking spray                                                            

1/2 onion, chopped

1/2 bell pepper, chopped

1/2 poblano pepper, chopped

3/4 lb. ground chicken breast

1 Tbsp. chili powder

1/2 tsp. kosher salt

1/4 tsp garlic powder

1/4 tsp garlic powder

1/4 tsp dried oregano

1/4 tsp ground cumin

1/4 tsp crushed red pepper flakes

1/4 tsp. paprika

1/8 tsp. cayenne pepper

1/2 (14.5 oz.) can fire-roasted tomatoes

1/2 cup kernel corn

1/4 cup canned black beans, drained

2-3 Tumaro Low Carb Wraps

Garnishes

Minced scallions

Fat free cheddar cheese (0 points if you use less than 1/4 cup)

Fat free sour cream (0 points if you use less than 1 2/3 tsp)

Lime wedges

Fat free salsa

1. In a skillet coated with cooking spray, cook the onion, bell pepper and poblano pepper until softened, about 5-6 minutes. 
2. Add the ground chicken breast and cook until it is no longer pink, about 8-10 minutes. Break apart the chicken while it is cooking.
3. Add the chili powder, salt, garlic powder, onion powder, oregano, cumin, red pepper flakes, paprika, and cayenne. Stir to combine. 
4. Add the the tomatoes, corn and black beans. Bring to a simmer. Reduce the heat to low and simmer until the mixture thickens slightly, about 8-10 minutes.
5. Serve from the pan with the garnishes on the side and 1 wrap per serving.

Enjoy!

Creamy Chicken & Mushrooms

Creamy Chicken & Mushrooms

Serves 2            3 WW Blue points

Cooking spray

1 cup sliced mushrooms

1 slice Canadian bacon

2 boneless, skinless chicken breasts

1/2 tsp Montreal Steak seasoning

1/2 (10 3/4 ounce) reduced fat cream of chicken soup

1/4 cup + 2 Tbsp skim milk

1/3 tsp dried thyme

1/3 tsp onion powder

2 Tbsp reduced fat mozzarella cheese

1. Preheat oven to 350F. Coat a baking dish with cooking spray.
2. Saute the mushrooms and Canadian bacon in a skillet coated in cooking spray until they begin to brown, about 5 minutes.
3. Sprinkle the chicken with Montreal Steak seasoning and place in baking dish. Top with the mushroom mixture.
4. COmbine the soup, milk, thyme and onion powder in a bowl and whisk until combined. Spoon over the mushroom layer. Sprinkle with cheese.
5. Bake for about 30 minutes or until the chicken is cooked through.

Enjoy !