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!

Jammin' Roasted Potatoes

Jammin' Roasted Potatoes

adapted from Jerk from Jamaica by Helen Willinsky

The potatoes are moderately spicy. Tone down the heat by using a milder chile like a serrano or jalapeno and / or reduce the amount of hot sauce. Remember you can always make something more spicy at the end of cooking. It's much harder to make something less spicy.

Makes 2 servings                                                                 2 WW pts / serving

1/2 lb. potatoes, cut into 1/2 inch cubes

1/6 medium red onion, cut into 1/4 inch slices, and quartered

1/6 red bell pepper, seeded, sliced into 1/2 inch cubes

1 clove garlic, minced

1/6 habanero chile, seeded & minced

1 Tbsp. vegetable oil

1 1/2 tsp. Penzeys Jerk seasoning or your favorite Jerk seasoning

1 tsp. Texas Pete hot sauce or your favorite hot sauce

Large pinch of Kosher salt

Large pinch of freshlu ground black pepper

1. Place the cubed potatoes in a bowl of cold water and let soak for 20 minutes.
2. Drain the potatoes and spread them out of a kitchen towel to dry.
3. Preheat the oven to 350F.
4. Place the potatoes, onions, bell pepper, garlic and habanero in a bowl with the oil and toss to coat.
5. Add the jerk seasoning, salt pepper and hot sauce; Toss to evenly distribute.
6. Transfer the potato mixture to a baking sheet and spread out evenly.
7. Bake in the preheated oven for 20 minutes; Turn the vegetables.
8. Continue baking for 20 more minutes or until the potatoes are lightly browned checking on them every 10 minutes.
9. Serve hot passing with additional hot sauce if desired.

Enjoy!

Cauliflower Chowder

Cauliflower Chowder

adapted from Bon Appetit

The miso that is added at the end give the soup another level of savory flavor.

If you haven't tried Wondra flour™ it is a game changer when making soups and gravies. It dissolves very quickly and smoothly into the dishes.

 
Makes 3 servings                                                            7 WW pts / serving

1 1/2 Tbsp. butter, divided
1/2 onion, finely chopped
1 celery stalk, thinly sliced
2 garlic cloves, finely chopped
2/3 tsp. chopped fresh thyme
1/2 tsp. Kosher salt
4 tsp. Wondra flour™ 
1/3 lb. cauliflower, cut into small florets and stems diced
5 oz. baby potatoes, scrubbed and diced
1/2 cup half & half

1 2/3 cups water
1 cup oyster crackers
2/3 tsp. Nick's Famous Crab Seasoning™ or your favorite crab /seafood seasoning

2 tsp. yellow miso
Kosher salt and freshly ground pepper
Chopped scallion greens for serving

1. Heat 1 Tbsp. butter in a pot. 
2. Add the onion, celery, thyme, and salt; Cook, stirring occasionally, until onion is translucent and celery is softened, about 5 minutes.
3. Sprinkle in the flour over onion mixture; Cook, stirring, 1 minute. 
4. Add the cauliflower, potatoes, half & half and water; Bring to a simmer and cook, stirring occasionally, until cauliflower and potatoes are tender and liquid is slightly thickened, about 20 minutes.
5. Meanwhile, heat remaining 1/2 Tbsp. butter in a small skillet . 
6. Add the oyster crackers, tossing or stirring often, until golden brown in spots, about 5 minutes. 
7. Remove from heat, sprinkle with crab seasoning, and toss until crackers are evenly coated.
8. Stir in the miso 
9. Remove from heat and adjust seasoning with salt and pepper to taste.
10. Ladle chowder into bowls; Top with scallion greens.
11. Serve with oyster crackers.

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!

Picadillo Style Beef Chili

Picadillo Style Beef Chili

adapted from  Cook's Country April/May 2020

Picadillo is a Latin American dish made with ground beef, potatoes, and a tomato sauce. It can be served as a main dish with rice, used as a filling for empanadas, tacos, or other pastries, or as a topping for sopes. This recipes adds the seasoning for chili for a unique twist on a beanless chili.

The fire roasted tomatoes provides an abundance of flavor that allows this meal to develop a depth of flavor that tastes like it has simmered for a long time.

Makes 2 servings                                                              1 WW points / serving

1/2 lb.lean ground beef
1 tsp. Kosher salt, divided
1/2 tsp. freshly ground black pepper
1/2 onion, chopped fine
1/2 jalapeño chile, stemmed, halved, seeded, and sliced thin
2 1/2 tsp. chili powder
1 1/2 garlic cloves, minced
1 (14.5-ounce) cans fire-roasted diced tomatoes, drained
1 cup homemade chicken stock or canned broth
1/2 lb.Yukon Gold potatoes, peeled and cut into ½-inch pieces
1/4 cup pimento-stuffed green olives, sliced thin

1. In a pot, cook the beef, 1/2 tsp. salt and pepper over medium-high heat, breaking up meat until it is beginning to brown, about 10 minutes.
2. Add the onion, jalapeño, chili powder, and garlic and cook until vegetables are softened, about 2 minutes. 
3. Stir in the tomatoes, broth, potatoes, and remaining 1/2 tsp. salt and bring to boil, scraping up any browned bits.
4. Reduce heat to medium and simmer uncovered until potatoes are tender,  about 15 minutes.*
5. Stir in olives prior to serving

Enjoy!

* If you prefer a thinner soup, cover the pot while cooking the potatoes.

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!

Seared Sea Scallops with Cauliflower Puree

Seared Sea Scallops with Cauliflower Puree

adapted from Cooking Light March 2011

To get a good sear on the scallops you want them to be dry and the pan to reach a temperature of you pan to be at about 425F. I choose to use grapeseed oil which has a smoke point of 420F where as olive oil's smoke point of 350F. Exceeding the smoke point of olive oil can release harmful compounds into the food. The oil may also oxidize which will impart off flavors. If you do not have grapeseed oil, vegetable or canola oil both have smoke points of about 400F.

Makes 2 servings                                                        1 WW point / serving

1 cup chopped cauliflower florets
1/2 cup cubed peeled potato
1/2 cup water
1/4  cup homemade chicken stock or canned broth
1 1/2 tsp grapeseed oil
3/4 pounds sea scallops, patted dry
1/2 tsp. kosher salt, divided
1/4 tsp. fresh coarsely ground black pepper
3/4 tsp. Parkay cooking oil spray
Pinch of crushed red pepper

1. Place the cauliflower, potato water and stock into a small saucepan. 
2. Bring to a boil; Cover, reduce heat, and simmer until the potato is tender, about 6 minutes.
3. Remove lid; Let stand, uncovered, while you cook the scallops.
4. Heat a skillet over high heat.; Add oil and swirl to coat. 
5. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. 
6. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. 
7. Remove scallops from pan; Keep warm
8. Place the cauliflower mixture in a small food processor with 1/2 teaspoon salt, Parkay, and red pepper. Blend until smooth. 
9. Serve the scallops on top of the puree.

Enjoy!

Chicken Cordon Bleu and Potato Soup

Chicken Cordon Bleu with Potato Soup

Adapted from Taste of Home

Update: Earned 2nd Place in The Soup Cook Off 

The original recipe is no longer available on the Taste of Home© website. My family loved the taste of the soup so much that they encouraged me to enter it into The Soup Cook Off – a fundraiser that is held twice a year in Central PA (Carlisle and Harrisburg). The problem was that the base of the soup is canned condensed cream of potato soup. I could not with a clear conscious submit a soup to a competition using a canned condensed soup base. After some internet scouring, I learned how to make my own condensed chicken soup base. This soup has all the flavors of the traditional chicken cordon bleu with a side of potatoes.

 

Makes 4-6 servings

1 recipe of Cream of Chicken Soup Concentrate or 2 cans condensed cream of chicken or cream of potato
2 cups Homemade Chicken Stock or canned broth
1 cup milk
1 cup shredded Swiss cheese
1 cup diced cooked ham
6 oz. cooked chicken

3/4 cup potato, cooked and chopped

1. Place the potatoes on a saucepan; add water to cover by an inch
2. Bring the water to a boil and cook until the potatoes are fork tender, about 10 minutes
3. Drain and set aside.
4. Meanwhile, combine the soup concentrate, stock and milk in a saucepan.
5. Whisk until combined and bring to a simmer.
6. Strain through a fine mesh sieve to remove any lumps.
7. Add the cheese and whisk until smooth.
8. Add the ham, chicken and potato
9. Heat until warmed though.

Enjoy!

Coconut Braised Chicken with Chorizo & Potatoes

Coconut Braised Chicken with Chorizo & Potatoes

adapted from Food & Wine October 2015

This is a mash up of Central and South American ingredients that create a very rich stew even with using light coconut milk. I think if a full fat coconut milk was used it would be too rich. The gremolata added a nice brightness to the dish but the coffee did nit seem to add any flavor.

I have found 2 new tricks when dealing with ginger:

• Store it in the freezer and grate it on a microplane - it never shrivels up or goes bad
• Don't bother peeling it - If it is good enough for Iron Chef Alex Guarnaschelli it is good enough for me.

Makes 3 servings

1 Tbsp olive oil
3 large bone in chicken thighs
Kosher salt & Freshly ground black pepper
1/4 lb. fresh Mexican chorizo
1/2 onion, thinly sliced
2 tsp. grated fresh ginger

1 small garlic clove, minced

1/2 dried chile de arbol, broken in half

1 can (13.5 oz.) light coconut milk

1/2 lb. baby potatoes, larger ones cut in half

1 Tbsp. lime juice, plus wedges for serving

1 tsp. butter

2 Tbsp. finely chopped cilantro

1/4 tsp. finely ground coffee

1 tsp. finely grated lime zest

1. Preheat the oven to 425°. 
2. Season the chicken with salt and pepper. 
3. In a Dutch oven, heat the oil and brown the chicken over moderate heat, turning occasionally, until nicely browned. 
4. Transfer the chicken to a large plate. 
5. Add the chorizo and onion to the pot and cook, stirring to break up the meat, until the onion is translucent, about 3 minutes. 
6. Stir in the ginger, garlic and chile and cook until fragrant, 1 minute. 
7. Add the coconut milk, potatoes and return the chicken to the casserole and bring to a simmer. 
8. Cover and braise in the oven for about 1 hour, until the chicken is cooked through. 
9. Stir in the lime juice and butter and season with salt.
10. To make the gremolata, combine the ingredients cilantro, coffee and lime zest; mix well.
11. To serve, spoon the broth and potatoes into shallow bowls, top with the braised chicken and potatoes. Garnish with the gremolata and serve with lime wedges.

Enjoy!

Roasted Cauliflower Mashed Potatoes

Roasted Cauliflower Mashed Potatoes

adapted from Cooking Light

The cauliflower decreases the carb content of this hearty side dish. There is still a strong cauliflower taste but the potatoes give this dish more of a masked potato mouth feel.

Served with Cran-Turkey Meatballs and Fat Free Gravy

1/2 pound chopped peeled potato

1/2 pound cauliflower florets
Cooking spray
1/4 cup warm fat free milk
1 Tbsp. Parkay cooking oil spray
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

1. Preheat an oven to 400F.
2. Bring a pot of water to a boil. Add the potatoes and cook 15 minutes or until tender. Drain; put through a ricer.
3. Coat cauliflower florets with cooking spray; roast at 400° for 15 minutes or until browned.
4. Place cauliflower in a food processor; process until smooth.
5. Fold cauliflower into potatoes. Add milk, Parkay, salt, and pepper; stir well.
6. Serve with your favorite protein.

Smoked Turkey Chowder

Smoked Turkey Chowder

adapted from Gourmet, November 1995

This is a great way to use up some leftover smoked turkey or chicken breast meat. The reduced fat cheese and the fat free half and half give the chowder a cream mouth feel without all of the calories of heavy cream and full fat cheese.

Makes 5 servings                                                                  3 WW pp / serving

1 cup chopped onions

Cooking spray

1/2  large russet potato, cubed
2 garlic cloves, minced
1/2 fresh jalapeño, seeded and minced 
2 Tbsp. flour
1 1/2 cups Homemade chicken stock or canned broth
1 cup fat free half and half
1 cup diced tomato without seeds
1 cup corn
1/2 cup reduced fat Mexican style shredded cheese 

1 1/2 tsp. chopped fresh parsley
1/2 tsp. finely chopped canned chipotle chili in adobo sauce
1/2 lb. smoked turkey breast, diced

1. In a pot coated with cooking spray, cook the onions until softened, about 3 minutes.
2. Add the potato, garlic, and jalapeño and cook stirring, 1 minute. 
3. Stir in flour, and cook stirring 2 minutes. 
4. Whisk in stock and half and half and bring to a boil stirring constantly. 
5. Add the corn, cheese, parsley, chipotle, and chicken and simmer, stirring occasionally for 20 minutes, or until vegetables are tender. 
6. Add the tomatoes and allow the soup to come back up to temperature.
7. Season the soup with salt and pepper prior to serving.

Enjoy!

Boxty

Boxty

Bon Appetit May 1996

Being of Irish heritage, I like to celebrate St. Patrick's Day with traditional foods. I wanted to make something a little more WW™ friendly than the corned beef and cabbage or lamb stew that I usually make.

Boxty uses a few readily available ingredients to produce different results - bread, pancakes or dumplings. 

I set out to make a nontraditional boxty by using cauliflower-potato mash in place of mashed potatoes but it got even more non-traditional when I realized I was out of russet potatoes so I substituted some sweet potato.

Makes 2 servings                                                                4 WW pp / serving

1/2 cup Cauliflower-Potato Mash
3/4 cup grated peeled sweet potato
6 Tbsp. cup flour
1/2 tsp baking soda
1/4 tsp Kosher salt
1 Tbsp. skim milk + more as needed
Cooking spray

1. Mix the cauliflower-potato mash, grated potato, flour, baking soda, and salt. Gradually mix in enough milk to form the texture of firm mashed potatoes.
2. With damp hands, form the potato mixture into 4 pancakes.
3. In a skillet coated with cooking spray, cook the pancakes for 3 minutes per side.

Enjoy!

Southwestern Shepherds Pie

Southwestern Shepherds Pie 

adapted from Taste of Home

In honor of National Pi Day, we are making Pie. Swapping out turkey for the traditional lamb, adding a bunch of vegetables and topping it with a combination of mashed cauliflower and potatoes makes this pie much more WW™ friendly.

Makes 2 servings                                                                2 WW pp / serving

1/2 lb. lean ground turkey breast
1/2 small onion, chopped
1 garlic clove, minced
pinch of salt
1/2 cup cream-style corn

1/4 cup corn

1/4 cup black beans, drained and rinsed  

1 small tomato, seeded and chopped
2 Tbsp. chopped green chilies
1 Tbsp. hot pepper sauce (optional)

2 servings Cauliflower-Potato Mash

2 Tbsp. fat free cheddar cheese

1. Preheat oven to 425°. 
2. In a large skillet, coated with cooking spray cook turkey, onion, garlic and salt for 8-10 minutes or until turkey is no longer pink and onion is tender, breaking up turkey into crumbles. 
3. Stir in corns, black beans, tomato, green chilies and, if using, pepper sauce.
4. Divide between to oven safe baking dishes.
5. Top each serving with cauliflower-potato mash.
6. Place on a sheet pan and bake in the oven for 25 minutes or until heated through.
7. Top each serving with a tablespoon for fat free cheddar cheese and continue baking until melted, about 2 more minutes.

Enjoy!

Cauliflower-Potato Mash

Cauliflower-Potato Mash

If you don't like the taste or texture of mashed cauliflower, mixing it 50-50 with steamed potatoes creates a taste an texture closer to mashed potatoes.

Makes 3 servings                                                                1 WW pp / serving

10 oz. peeled potatoes, cut into 1 inch chunks
10 oz. cauliflower florets
2 Tbsp. Parkay cooking oil spray
3 Tbsp. skim milk

Kosher salt

Freshly ground black pepper

1. In a large pot, bring a inch of water to a boil.
2. Place the potatoes in a steamer basket and place into the pot with boiling water, making sure the water does not touch the potatoes.
3. Cover and steam for 8 minutes.
4. Add the cauliflower to the pot and continue steaming for another 5 minutes or until the potatoes and cauliflower are tender.
5. Transfer the potatoes and cauliflower to a food processor with the milk and Parkay.
6. Process to desired consistency.
7. Season to taste with salt and pepper before serving.

Enjoy!

Rosemary Roasted Potatoes

 Rosemary Roasted Potatoes

adapted from Taste of Home

Since the skin of red potatoes is much thinner than that of the russet potato be careful when washing them because you can rub the skin right off.

Makes 3 servings                                                      2 WW Blue points / serving

3/4 lbs. small red potatoes, quartered

Cooking spray

1/4 tsp. garlic salt

1. Preheat the oven to 425F.
2. Spread th potatoes on a baking sheet coated with cooking spray.
3. Spray the tops of the potatoes with cooking spray and sprinkle with garlic salt.
4. Roast for 30 minutes or until browned and tender.

Enjoy!

Twice Baked Cheesy Potatoes

Twice Baked Cheesy Potatoes

adapted from Food & Wine February 2008

Stuffed potatoes can be served as either a side dish or a main course depending on the size of the potatoes.

The potatoes can be stuffed and refrigerated overnight. Bring them to room temperature before baking.

 Makes 2-4 servings                                           7 WW Blue points  - 2 servings

                                                                      15 WW Blue points - 4 servings   

2 medium baking potatoes

Cooking spray

Kosher salt

2 Tbsp. butter, melted

Freshly ground black pepper

2/3 cup reduced fat shredded Mexican cheese

2 2/3 Tbsp. grated Parmesan cheese

2 2/3 Tbsp. fat free sour cream

1 1/3 Tbsp. chipped chives 

1. Preheat the oven to 400F.
2. Lightly coat the potatoes with cooking spray, sprinkle with salt and place them on a rimmed baking sheet.
3. Bake in  preheated oven for about 1 1/2 hours or until easily pierced with a fork; set aside to cool.
4. Reduce the oven temperature to 350F.
5. When the potatoes are cool enough to handle, cut the potatoes in half and scoop out the flesh of the potatoes leaving 1/4 inch shell.
6. Mash the potato flesh with the butter, cheeses and sour cream; spoon back in the potato shells.
7. Bake the stuffed potatoes for 30 minutes until the filling is heated through.
8. Sprinkle the potatoes with chives before serving.

Enjoy!

Lighter Pennsylvania Dutch Corn & Chicken Chowder

 Lighter Pennsylvania Dutch Corn & Chicken Chowder

adapted from Emerils.com

My family loves chowder but the cream is high in fat and calories. Replacing the whole milk and cream with skim milk and fat free half and half lightens it up significantly.

Makes 4 servings                                                     2 WW Blue points / serving

1 1/2 cu chopped onions

1/2 tsp. celery salt

1/4 tsp. cayenne pepper

1 tsp. minced garlic

1 cup peeled, diced potatoes

2 cups corn kernels, fresh, frozen or canned (about 3 ears)

4 cups corn stock or chicken stock

1/2 cup skim milk

1/2 cup fat-free half & half

1 cup shredded poached chicken

Kosher salt & Freshly ground black pepper

1/4 cups chopped green onions, green tops only

1. In a pot coated with cooking spray, cook the onions, celery salt and cayenne until the onions are soft, about 4 minutes.
2. Add the garlic and bay leaf and cook, stirring for 30 seconds or until fragrant.
3. Add the potatoes, corn and cook stirring for 1 minute.
4. Add the stock and bring to a boil.
5. Reduce the heat to simmer and cook stirring occasionally until the potatoes are tender, 20-25 minutes.
6. Add the chicken, milk and half & half. and simmer for 5 minutes.
7. Remove rom the heat and discard the bay leaf.
8. Adjust the seasoning to taste with salt and pepper.
9. Serve topped with green onions.

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!

Maryland-Style Crab Soup

Maryland-Style Crab Soup

adapted from Maryland Seafood Cookbook III

There are different styles of crab soup. This a s tomato based version which is lower in fat and calories than the cream based version.

If you would prefer a milder spice, decrease the amount of Old Bay.

Makes large 4 servings                                               1 WW Blue point / serving

1 quart crab stock

1 28-oz. can whole peeled tomatoes

4 oz. corn, fresh or frozen, thawed

1/2 cup frozen peas, thawed

1 cup potatoes, cut into 1/2 - inch pieces

1/3 cup chopped celery

1/2 cup chopped onions

1/2 tsp. Old Bay seasoning  or your favorite seafood seasoning

1/2 tsp. Kosher salt

1/8 tsp. lemon pepper

1/2 lb. crabmeat

1. Place the stock into a pot and bring to a boil.
2. Drain the tomatoes, putting the juices into the pot.
3. Chop the tomatoes and  add to the pot, along with the corn, peas, potatoes, celery, onions, Old Bay, salt and lemon pepper.; simmer covered over low heat for about 45 minutes or until the vegetables are almost cooked.
4. Add the crabmeat and cook for another 15 minutes or until heated through.
5. Serve passing more Old Bay for people who want it spicy.

Enjoy!

Cheesy Mashed Potatoes with Bacon & Scallions

Cheesy Mashed Potatoes with Bacon & Scallions

adapted from Food Network

Not everyone in our house is on Weight Watchers. My 18 yo. son requested mashed potatoes so I elevated them with cheese, bacon and scallions.

Makes 3 servings                                                   10 WW Blue points / serving

1 lb. russet potatoes, peeled and cut into 1-inch pieces

1/2 cup fat free milk

2 Tbsp. butter

1/2 cup. reduced fat shredded Mexican blend cheese

2 slices bacon, cooked and crumbled

1 scallion, chopped

Kosher salt and freshly ground black pepper

1. Bring a pot of salted water to a boil, cook until tender, about 20 minutes; drain.
2. Put the potatoes through a ricer* returning them to the pot.
3. Heat the milk and butter together until the butter is melted.
4. Add the milk mixture, bacon, cheese and scallions to the potatoes and stir to combine and allow the cheese to melt.
5. Season to taste with salt and pepper before serving.

Enjoy!

* If you don't have a ricer, you can mash with a potato masher or fork.