Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Zucchini Chips

Zucchini Chips

adapted from Food Network

Drying the zucchini helps it to crisp so do not skip this step.

No convection oven? Air fryers are mini convection ovens but you would need to make multiple batches. Settings may vary on air fryers depending on the model. Refer to the manufacturer’s manual.

No air fryer ? The usual conversion for a standard oven is increasing the oven temperature by 25 degrees and cooking for about 20 minutes.

Popcorn salt is a very fine salt.

Makes 2 servings                                                                    1 WW pt / serving

1 small zucchini, sliced 1/4 inch thick on a mandoline

1/4 tsp. Kosher salt
1 tsp. olive oil
1/4 tsp. garlic powder
1/4 tsp. paprika

Popcorn salt or Kosher salt

1. Preheat convection oven to 350F.
2. Toss the zucchini with the salt and place between paper towels under cutting boards; Set aside for at least 10 minutes.
3. Place the zucchini in a bowl and toss with oil, garlic powder and paprika.
4. Place the zucchini rounds on a baking sheet in a single layer. 
5. Cook in the preheated oven for 10 minutes, then flip the zucchini with tong; Sprinkle lightly with popcorn salt.
6. Continue to cook until browned in spots and crispy; There may be some variation in the browning.
7. if any "chips" are not browned, return them to the oven for a few minutes watching carefully.
8. Serve with your favorite sandwich.

Enjoy!

Cheesy Cauliflower Muffins

Cheesy Cauliflower Muffins

adapted from Hungry Happens

To make this gluten free turn some gluten free bread into breadcrumbs or use almond flour.

Makes 3 servings                                                            4 WW pts / serving

1 1/2 cups finely chopped cauliflower (cauliflower rice)
1/2 shallot, finely chopped
1/3 small carrot, coarsely grated
1 baby bell pepper, finely chopped
1 eggs, lightly beaten
1/2 tsp Italian seasoning
1/4 tsp paprika

1/4 tsp.garlic powder
1/2 tsp Kosher salt
2 Tbsp. + 2 tsp. grated Parmesan cheese
1/4 cup breadcrumbs (or almond flour)
1/4 cup shredded Oaxaca or mozzarella cheese
1/4 cup shredded reduced fat sharp cheddar
Jalapeno Tzatziki Dip with Feta or Tzatziki Sauce, optional

1. Preheat oven to 400℉. Lightly spray 6 wells of a muffin with cooking spray.
2. In a large bowl, combine the cauliflower, shallot, carrot, bell pepper, eggs. Italian seasoning, paprika. garlic powder, salt, Parmesan, breadcrumbs, Oaxaca and cheddar cheeses.; Mix to combine. 
3. Fill the spray muffin wells with about 1/4 cup of the mixture; Press down to compress the mixture. 
4. Add some water to the empty muffin wells to prevent scorching.
5. Bake for 25 minutes or until golden brown on top; Allow the muffins to set in the pan for 10 minutes before transferring to a wire rack.
6. Serve with Jalapeno Tzatziki Dip with Feta, if desired.

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!

 

Tangy Chicken Steak Sub

Tangy Chicken Steak Sub

adapted from Food Network

Growing up in Boston, sandwiches on long roll were call subs. When I moved to Western Mass, I had to adjust to referring to them as grinders. Now is  South Central PA, we are back to subs again. Other  regional terms include hoagies and heroes. What are they called in your area ?

Makes 2 servings                                                              10 WW pts / serving *

1 Tbsp. red wine vinegar
1/4 cup olive oil
1 1/2 tsp. Dijon mustard
1/2 tsp. Italian seasoning
1/2 tsp. paprika
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 lb. shaved chicken

Cooking spray
1/2 onion, sliced
1 1/2 tsp. minced garlic

1 Tbsp. chopped scallion. green part only
1/2 oz. turkey pepperoni slices
2 oz. reduced fat provolone, slices
2 steak rolls, split and toasted

2 Tbsp. reduced fat mayo

2 Tbsp. hot pepper spread or your favorite spicy peppers

1. In a bowl, whisk together the vinegar, oil, mustard, Italian seasoning, paprika, salt, and pepper. 
2. Add the shaved chicken and toss to coat; Marinade in the refrigerator for 30 minutes.
3. In a frying pan coated with cooking spray, cook the onions until slightly softened, about 2 minutes. 
4. Add the garlic and chicken meat; Sauté  until the chicken is cooked through, about 5 minutes. 
5. Stir in the chives. 
6. Divide the chicken into 2 piles in the pan, spread out about the length of the rolls.
7. Place the pepperoni on top of the chicken and repeat with the cheese. 
8. Turn off the heat and allow the heat from the meat to melt the provolone.
9. Meanwhile spread the mayonnaise and hot pepper spread on the rolls.
10. With a large spatula scoop up the chicken with the cheese and put it n the rolls. 
11. Cut in half prior to serving if desired.

Enjoy!

* I calculated the points minus the marinade that was not absorbed into the chicken by straining the chicken before cooking and measuring the oil that was not used. Approximately half of the oil

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!

Turkey Stuffed Peppers

Turkey Stuffed Peppers

adapted from Jennio.com

Stuffed peppers is a great way of stretching your ground protein. The more vegetables you add the further it gets stretched without adding more carbs. 

Makes 4 servings

2 bell peppers
1/2 ground turkey breast
1/4 cup chopped onion

1/4 cup chopped bell pepper
2 cloves garlic, minced
1 Tbsp. fresh basil or 1 teaspoon dried basil leaves
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
1 3/4 cups strained tomatoes or 1 (14.5-ounce) can diced tomatoes 
1/2 cup cooked rice
1/2 cup shredded fat free Cheddar cheese
paprika
fresh minced parsley

1. Preheat the oven to 375°F.
2. Cut bell peppers lengthwise through stems keeping stem halves intact to hold stuffing; Discard seeds and veins.
3. Bring a pot of salted water to a boil.
4. Cook peppers in boiling salted water 5 to 6 minutes or until crisp-tender.
5. Drain and immediately place peppers in ice water to stop cooking process; Drain peppers well and place cut side up in 8 x 8-inch baking dish.
6. Spray skillet with nonstick cooking spray. Preheat skillet over medium-high heat. 
7. Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F. as measured by a meat thermometer.
8. Add onion, chopped bell pepper, garlic, basil, salt, if desired, ground pepper, tomatoes, and rice; continue to cook 5 to 6 minutes or until heated through and most of the juices have reduced.
9. Remove meat mixture from heat and stir in the cheese.
10. Divide the turkey mixture among the bell pepper halves.
11. Bake 20 minutes or until filling is hot and peppers are tender.
12. Remove peppers from oven and sprinkle with paprika and parsley, prior to serving.

Enjoy!

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.

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

adapted from Cooking Light April 2013  

The sauce with these meatballs is rather spicy. If you do not like heat consider decreasing the diced tomatoes with mild green chiles and increase the tomato sauce or just use plain diced tomatoes instead.

Serve with Cauliflower - Potato Mash to catch the sauce.

Makes 4 servings                                             1 WW pp / serving                                                                   

1 Tbsp. Truvia brown sugar blend
2 1/2 Tbsp. apple cider vinegar
1 tsp. ground cumin
1/8 tsp. smoked paprika

1/8 tsp. paprika  
1/8 tsp. ground cloves
1 (10-oz.) can diced tomatoes with mild green chiles

1/4 cup tomato sauce
1 lb. ground turkey breast
3 Tbsp. dried breadcrumbs
1 Tbsp. chili powder
Cooking spray

1. Blend the Truvia, vinegar, cumin, smoked paprika, paprika, cloves and tomatoes until smooth.
2. Combine turkey, breadcrumbs, and chili powder in a large bowl; shape into 16 meatballs.
3. In a skillet coated with cooking spray , cook the meatballs for 2 minutes, turning to brown on all sides. 
4. Add the tomato mixture to pan; bring to a simmer. 
5. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Enjoy!

Creole Cauliflower Fried Rice

Creole Cauliflower Rice

adapted from Veganosity.com

Fried rice is not usually associated with Cajun-creole cooking but this recipe has all the flavors of the south and a healthy alternative to red beans and rice or grits.

Makes 3 servings                                                        0 WW pp / serving

Cooking spray
1 cup riced cauliflower
1 stalk celery, diced
1/2 onion, chopped
1/2 red bell pepper, seeded and diced 1 1/2 cloves of garlic, minced
1 cup red kidney beans, drained and rinsed well
1/2 tsp. paprika
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/2 tsp. cayenne pepper
1/4 tsp. freshly ground black pepper
1/2 tsp. Kosher salt

1. In a pan coated with cooking spray, cook the onions and celery until the onion are translucent.
2. Add the bell pepper, beans, and spices and cook for 15 minutes.
3. Add the garlic and cauliflower rice and stir well to coat the rice with the spices. Cook a few more minutes until the cauliflower is warmed and cooked to your desired consistency.

Deconstructed Mexican Street Corn

Deconstructed Mexican Street Corn

adapted from Food Network

Mexican street corn is tasty but can be very messy to eat. Taking it off the cob makes it easier to eat without the mess.

Makes 4 servings                                                       1 WW Blue point / serving

1 1/3 Tbsp. paprika

1 tsp. kosher salt

3 ears corn

1/4 small red onion, minced

2 2/3 Tbsp. cotija cheese

2 2/3 Tbsp. reduced fat mayonnaise

1/2 tsp. dried cilantro

1. Make the paprika salt by mixing the paprika and salt; store in an airtight container.
2. Steam the corn in a large pot with a few inches of water until fragrant, about 10-15 minutes.
3. Meanwhile mix the cheese, mayonnaise and cilantro in a bowl.
4. When the corn is cool enough to handle cut the kernels from the cob.
5. In a sauté pan coated with cooking spray cook the onion until softened but not browned, about 5 minutes.
6. Add the corn to the pan and saute until heated through.
7. Add the corn mixture to the bowl with the cheese mexture and toss to coat.
8. Season to taste with paprika salt before serving.

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 !

Asian Court-bouillon

 Asian Court-Bouillon

adapted from Desora

Court-bouillon is quick cooked broth used for poaching food. This version takes on an Asian flair.

I like to keep ginger paste and lemongrass paste on hand for when I run out or can't get fresh.

Save the left over court-bouillon to use as a stock. You may need to add water to thin it out since the court-bouillon will concentrate while simmering.

Makes about 5 cups                                                   0 WW Blue points / recipe

1 medium onion, chopped

1 carrot , chopped

1 celery stalk, chopped

2 tsp. ginger paste, or fresh ginger

1 tsp. lemongrass paste or 1 stalk lemongrass, sliced into 1/4 inch pieces

2 tsp. hot paprika

4 cups homemade chicken stock or canned broth

1 cup soy sauce

1/2 cup rice wine vinegar

2 tsp. black peppercorns

2 bay leaves

1. Combine all ingredients in a stockpot.
2. Bring the mixture to a boil and simmer for 10 minutes.
3. Strain the into a container and store in the refrigerator until ready to use.
4. Will keep in the refrigerator for about a week.

Enjoy!

Spicy Roasted Cauliflower

Spicy Roasted Cauliflower

adapted from The Spruce

My husband said this was the best cauliflower he has ever had ! (and we have been eating a lot of cauliflower lately.)

Makes 2 servings                                                0 WW Blue points / serving

1/3 head cauliflower, cut into florets
11/2 Tbsp. Parkay cooking oil spray 

1/3 tsp. sugar substitute
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
1/4 tsp. hot paprika
1/4 tsp. sweet paprika
1/8 tsp. cayenne, optional
pinch of turmeric
pinch of ground cinnamon

1. Preheat the oven to 450 F. 
2. In a medium pot over medium heat, melt the butter.
3. Remove the pan from the heat and mix in the sugar, salt, pepper, hot paprika, sweet paprika, cayenne (if using), turmeric, and cinnamon. Stir until the sugar dissolves completely.
4. Add the cut-up cauliflower into the pan. Toss to coat with the spicy butter as evenly as possible.
5. Lay the cauliflower pieces in a single layer on a roasting pan or baking sheet; Cook in the oven until browned, sizzling, and tender with crispy bits forming on the edges, about 25 minutes. Stir halfway. through the cooking time. 
6. Adjust salt an pepper to taste and serve.

Enjoy!

Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

Sautéed Scallops with Grape Tomatoes, Scallions & Parsley

adapted from Bon Appetit August 2006

If using previously frozen scallops, dry them in paper towels, place on a plate in a single layer and let sit uncovered in a refrigerator for a couple of hours to dry out. Check the plate for additional moisture and dry the plate.

2 servings                                                              0 WW Blue points / serving

3/4 lb. bay scallops

Kosher salt & Freshly ground black pepper

Cooking spray

3 scallions, chopped, white and green parts separated

1/2 (12-oz) container of grape tomatoes

2 Tbsp. chopped fresh parsley

1 Tbsp. fresh lemon juice

1/4 tsp. mild or sweet paprika

1. Season the scallops with salt and pepper.
2. In a sauté pan coated with cooking spray, cook the scallops until lightly browned outside and opaque inside, about 2 minutes / side.
3. Transfer the scallops to a plate and cover to keep warm.
4. Add more cooking spray to the pan and sauté the white parts of the scallions, for about 1 minute.
5. Add the tomatoes and scallion greens and sauté until the tomatoes burst and begin releasing their juices, about 5 minutes.
6. Stir in the lemon juice, paprika and half of the parsley.
7. Return the scallops and any accumulated juices to the pan and cook another minute, until heated through.
8. Sprinkle with the remaining parsley and serve.

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!

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!

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

Skillet Chicken & Mushroom Pot Pie with Puff Pastry Topper

adapted from Food & Wine October 2008

Feel free to substitute rotisserie chicken or any leftover chicken you have in the refrigerator. If you are using dark meat adjust the point values.

You can also leave off the puff pastry and have a crustless pot pie for only 1 WW blue point / serving.

Makes 3 servings                                                    2 WW Blue points / serving

Cooking spray

1/2 onion, finely chopped

1/4 lb. mushrooms, thinly sliced

1 carrot, peeled, thinly sliced

Kosher salt and freshly ground pepper

1 1/2 Tbsp. cake flour or all purpose flour

1/2 tsp. paprika

1/2 cup homemade chicken stock or canned broth

1 Tbsp. Madeira

2/3 cup fat free milk

2 cups shredded poached chicken breasts

1/4 cup frozen peas

1/3 frozen puff pastry sheet, thawed, cut into 3 pieces

1. Preheat the oven to 400F.
2. In an ovenproof skillet coated with cooking spray, cook the onions, mushrooms and carrots, seasoned with salt and pepper, until the vegetables are lightly browned, about 5 minutes.
3. Stir in the flour and paprika, cook stirring for another minute.
4. Ad the stock and Madeira and cook stirring until well blended.
5. Add the milk and bring to a gentle boil.
6. Stir in the chicken, peas and season to taste with salt and pepper. Cover the skillet.
7. Place the covered skillet in the oven and bake in the oven until the filling is bubbly, about 20 minutes.
8. Place the puff pastry on a baking sheet lined with parchment and bake for 15 minutes or until golden brown.
9. To serve scoop the pot pie filling in bowls and top with puff pastry.

Enjoy!