Homemade Marinara Sauce

Homemade Marinara Sauce

adapted from Food Network

This homemade marinara is a rustic, slow-simmered masterpiece that balances bright garden flavors with a deep, savory soul.

Makes about 1 3/4 cups

1 1/2 tsp. olive oil
2 Tbsp. grated yellow onion
1 1/2 garlic cloves, minced
Sall pinch crushed red pepper flakes
1 14.5 oz. can whole tomatoes
1 1/2 tsp. dried basil 
1 small bay leaf

1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper

1. In a pot, combine the oil, onion, garlic and red pepper over medium heat; Cook, stirring, 3 to 4 minutes. Hand crush the tomatoes into the pot along with their juices; Add 1/4 cup water to the can to rinse out the remaining tomatoes and add to the pot.
2. Stir in the basil, bay leaf, salt and pepper. 
3. Bring the sauce to a low simmer and then reduce heat to low.
4. Cover and cook about 45 minutes, stirring occasionally. 
5. Partially remove the cover and cook for 15 more minutes or until desired consistency.
6. Discard the bay leaf.
7. Use chunky as is or puree in a blender or small food processor for a smoother consistency.
8. Adjust seasoning to taste with salt and pepper.

Enjoy!

Homemade Teriyaki Sauce

Homemade Teriyaki Sauce

adapted tastesbetterfromscratch

It is easy to make your own teriyaki sauce with ingredients you probably already have around the house. If you prefer to just keep it on hand you can easily scale up this recipe and store it in the refrigerator for 2-3 weeks.

Makes about 1/2 cup

1/4 cup soy sauce
1 Tbsp. rice vinegar
1 1/2 tsp. sesame oil
1 Tbsp. Truvia brown sugar blend™

1 1/2 tsp. honey
1/3 tsp. ground ginger
1/2 garlic clove, minced

1/8 tsp. red pepper flakes
1 tsp. cornstarch

1 tsp. water

1. Combine the soy sauce, vinegar, sesame oil, sugar blend, honey, ginger, garlic and red pepper flakes in a small pot; Cook until sugar blend dissolves.
2. Combine the cornstarch and water in a small bowl to make a slurry.
3. Add the slurry to the mixture in the pot; Stir to combine.
4. Cook for an additional minute, stirring constantly while the mixture thickens.
5. Allow to cool before using or storing in the refrigerator.

Enjoy!

Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

Enjoy!

Blackened Chicken with Tomato Parmesan Cream Sauce

Blackened Chicken with Tomato Parmesan Cream Sauce

adapted from Bonappeteach

This quick recipe is a one pan plan.The blackened seasoning is bold, smoky blackened spice blend. If you have a favorite store bought blackening seasoning go ahead and use that. The chicken can be eaten as the main course or put into sandwiches, on top of nachos / salads or in quesadillas.

Makes 2 servings

2 Chicken breasts, boneless, skin-on
1 tbsp Olive Oil

Blackening Seasoning

1 Tbsp paprika
1 1/2 tsp. garlic powder
1 1/2 tsp. onion powder
1 1/2 tsp. dried thyme
1 1/2 tsp. dried oregano
1 tsp freshly ground black pepper
1/2 tsp Kosher salt
1/2 tsp cayenne pepper

Tomato Parmesan Cream Sauce
2 Tbsp. sun-dried tomatoes removed from the oil and chopped
2 cloves garlic, minced
1/4 tsp. red pepper flakes 
1/4 tsp. Italian seasoning
1/2 cup Homemade chicken stock or canned broth
1/2 cup heavy cream
1/4 cup Parmesan cheese, shredded
Kosher salt & Freshly ground pepper
Fresh basil garnish (optional)

1. Preheat the oven to 375 F.
2. In a small bowl, mix together the paprika, garlic powder, onion powder, thyme, oregano salt, black pepper and cayenne to create the blackened seasoning.
3. Pat the chicken dry with a paper towel then and set it aside.
4. In a preheated skillet, add oil and let it preheat in the pan (do not let it get too hot so that it starts smoking). 
5. Place each chicken into the skillet skin side down and let it cook for 3 minutes or until it easily lifts from the pan and can be flipped.
6. Once you flip each chicken breast, turn off the stove and carefully transfer the pan into the oven to finish cooking for about 15 minutes or it reaches an internal temperature of 165 F.
7. Remove from the oven and remove the transfer the chicken to a plate.
8. Cover loosely with aluminum foil and let it rest for 5 minutes before slicing. 
9. Place the skillet back onto the heat and leave any drippings and seasoning in the pan.
10. Over medium-low heat, add in the chopped sun-dried tomatoes, garlic, red pepper flakes, and Italian seasoning; Sauté a few minutes to develop the aromatic flavors in the spices.
11. Add the chicken stock and cream; Continue to whisk over the heat for a few minutes to bring it up to temperature. Do not boil !
12. Reduce the heat to low; Slowly add in the parmesan cheese and whisk well before adding more. 
13. Let the cheese melt and thicken the sauce.
14. Serve over the top of the sliced chicken. 
15. Garnish with basil if desired.

Enjoy!

Japanese Pasta with Shrimp & Asparagus

Japanese Pasta with Shrimp & Asparagus

adapted from Just One Cookbook^©

The pasta is seasoned with dashi broth and soy sauce.

Makes 2 servings                                                               14 WW pts. / serving

6 oz spaghetti 

2 Tbsp. + 1/2 tsp. Kosher salt
1/4 tsp. Freshly ground black pepper

10 pieces large shrimp, peeled deveined and butterflied

1 Tbsp. olive oil
1 Tbsp. butter
1/4 red onion, cut into thin slices
2 cloves garlic, cut into thin slices

1 dried small Thai chili pepper, seeds removed
6 oz. asparagus spears, cut into 2 inch pieces, stalks and tips separated
1/2 cup water 

1/2 tsp. hon dashi powder
1 Tbsp. soy sauce 
crushed red pepper flakes, optional

1. Season the shrimp with salt and pepper.
2. Bring a large pot of water to a boil; Add 2 Tbsp salt and cook the spaghetti 1 minutes less than package directions.
3. Drain the spaghetti and set aside.
4. Heat 1 Tbsp. olive oil in a large skillet over medium heat; Add the shrimp and cook until the bottom side is nicely browned, about 2–3 minutes. 
5. Flip and cook the other side for 2–3 minutes. Once the shrimp are nicely golden brown, transfer to a plate and set aside.
6. Lower the heat to medium low, add the butter and cook the onion and garlic slices and sauté for 1 minute then add the dried red chili pepper. 
7. Increase the heat to medium and add the stalks of asparagus and sauté for about 3 minutes or until tender.
8. Add the asparagus tips and cook for another 1–2 minutes, until tender.
9. Add the dashi powder, water and soy sauce to the pan
10. Increase the heat to medium high and bring mixture to a simmer.
11. Add the cooked pasta to the pan and cook fo the remaining minute of cook time.
12. Add the cook shrimp and toss to combine; Cook until the shrimp are heated through.
13. Adjust seasoning to taste with salt, pepper and crushed red pepper flakes, if using.
14. Serve immediately.

Enjoy!

Tiny Pasta and Rainbow Chard Salad

Tiny Pasta and Rainbow Chard Salad

adapted from Bon Appetit

 No rainbow chard, substitute Swiss chard, kale, spinach, beet greens, or collard greens.

Makes 2 servings                                                              16 WW pts. / serving

4 oz. ditalini or other small pasta
1/2 tsp. Kosher salt
1/2 bunch Rainbow chard
1/3 cup olive oil, divided
1/4 cup coarsely chopped raw pistachios
1 Tbsp. thinly sliced sage
1 garlic cloves, finely grated
2 Tbsp. + 2 tsp. sherry vinegar
1 Tbsp. coarsely chopped capers
1/4 tsp. red pepper flakes
Kosher salt & freshly ground pepper
1 1/2 oz. reduced fat feta, crumbled

1. Bring a pot of water to boiling; Add the pasta and cook until al dente, about 7 minutes.
2. Drain, reserving some of the pasta water
3. Meanwhile, remove ribs and stems from chard; Slice very thinly and set aside.
4. Coarsely chop chard leaves; set aside. 
5. Heat the  4 tsp. olive oil in a skillet over medium-high heat.
6. Cook chard ribs and stems, stirring occasionally, until lightly crisped, about 4 minutes. 
7. Add  the remaining olive oil and the pistachios to the pan cook, stirring often, until nuts are golden brown, about 1 minute.
8. Add the sage; cook, stirring, until crisp, about 30 seconds. 
9. Remove the pan from heat, add reserved chard leaves, and stir until wilted and combined.
10. Add the garlic, vinegar, capers, red pepper flakes, and 1/2 tsp. salt; Toss to combine. 
11. Allow the salad to come to room temperature or refrigerate until cold.
12. Sprinkle with feta cheese and toss to combine.
13. Season to taste with Kosher salt and freshly ground black pepperpriot to serving.

Enjoy!

One Pan Pasta with Basil & Tomatoes

One Pan Pasta with Basil & Tomatoes

adapted from Martha Stewart

A quick and easy one pot meal that comes together quickly and makes its own sauce.

Makes 2 servings                                                         11 WW pts / serving         

6 oz. linguine

6 oz. grape tomatoes, halved or quartered if large
1/2 onion, thinly sliced (about 1 cups)

2 cloves garlic, thinly sliced
1/4 tsp. red-pepper flakes or to taste
1 sprig basil, plus torn leaves for garnish
1 Tbsp. olive oil
1 tsp. Kosher salt

1/4 tsp. freshly ground black pepper
2 1/2 cups water
2 Tbsp. freshly grated Parmesan cheese, for serving

2 tsp. garlic oil or olive oil for serving, optional

1. Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, salt, pepper, and water in a straight-sided skillet. 
2. Bring to a boil over high heat.
3. Cook stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
4. Season to taste with salt and pepper; Garnish with basil. 
5. Serve with oil and Parmesan.

Enjoy!

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!

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!

Japanese Shiso Leaf Meatballs

Japanese Shiso Leaf Meatballs

adapted from I Heart Umami

Shiso leaves, also known as perilla, are quite common in Japanese and Korean cuisines. They 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 complex flavor pairs well with meat and seafood.The turkey in this recipe can be replaced with veal, chicken or even pork.

When forming meatballs, I like to use ice cream scoops. They provide a consistent size. I used the 1 Tbsp. scooper. Another tip is to oil your hands and the scoop with olive oil or cooking spray. This is a very soft mixture that likes to stick to things.

served over Grilled Zucchini Bulgur Pilaf

Makes 2 servings                                                             0 WW pts / serving

1/2 lb. ground lean ground turkey
1 Tbsp. soy sauce
1/2 tsp. Kosher salt
1/2 tsp. grated ginger
1/2 tsp. minced garlic
1/2 tsp. freshly ground black pepper
1/2 tsp red pepper flakes
1/2 beaten egg
1 tsp. arrowroot or cornstarch
12 small shiso leaves

Cooking spray

1. Combine ground with the rest of ingredients except the shiso leaves and cooking spray.
2. If time permits, place the mixture in the refrigerator for about 45 minutes to allow the flavors to meld and firm up a little.  
3. Shape 1 Tbsp. of the turkey mixture into a meatball; Slightly flatten the meatballs and place one shiso leaf per meatball, press gently make sure it does not fall off.
4. If time permits, refrigerate the balls again to allow the leaf to fully adhere to the meatball.
5. Preheat a skillet coated with cooking spray. 
6. Place the  meatballs non-shiso-leaf-side down and pan fry until the bottom is golden brown over medium-high heat, about 4-5 minutes. 
7. Gently turn the meatball to allow it to fry the other side, about 2-3 minutes. 
8. Turn the meatball back again and cook until the meat is cooked through. about 1 to 2 minutes.
9. Serve hot !

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Firecracker Beef & Veggie Bowls

Firecracker Beef & Veggie Bowls

adapted from olivia.adiance

A sweet and spicy beef dish. Make it gluten free by serving it with rice noodles or rice. 

Coconut crystals are made by evaporating the sap of coconut palm trees until it crystallizes, resulting in a texture similar to brown sugar. It has a lower glycemic index than white sugar ; Coconut sugar: GI of 35-54 vs. White sugar: GI of 60-65

Makes 2 servings                                                                7 WW pts / serving

1/4 cup sriracha
1 1/2 Tbsp. coconut crystals or sugar substitute
2 Tbsp. soy sauce
2 Tbsp. unseasoned rice vinegar

Cooking spray
1/2 lb. lean ground beef
1/4 tsp. Kosher salt
1/2 small onion, diced
1 1/2 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
2 Tbsp. + 2 tsp.water
2 heads baby bok choy, chopped
2 baby bell pepper, thinly sliced

1/4 cup snap peas
4 oz package of udon noodles, cooked according to package directions
Sliced green onions and toasted sesame seeds for garnish, optional

1. Whisk together the  sriracha, coconut sugar, soy sauce and rice vinegar; Set aside.
2. In a skillet coated with cooking spray, cook the ground beef over medium heat, breaking up the meat, until browned, about 5 minutes.
3. Using a paper towel, remove most of the accumulated grease
4. Add onions and cook for 2-3 minutes then add the garlic and chili flakes, cooking for another minute
5. Pour the sauce over ground beef in skillet and cook for 6-8 minutes until the sauce is beginning to caramelize
6. Add the veggies and cook for another 2-3 minutes
7. Add the water, stirring to incorporate; Simmer tossing to combine, about 1-2 minutes.
8. Add the noodles to the skillet stirring for 1 minute to ensure the noodles are evenly coated in the sauce
9. Serve topped with green onion and sesame seeds

Enjoy!

Crescent Roll Garlic Knots

Crescent Roll Garlic Knots

adapted from Grilled Cheese Social

Need garlic knots quickly? Start with crescent dough.... the one in the tube.

Makes 2 servings

1/2 tube Crescent Rolls
1 low moisture mozzarella string cheese, halved lengthwise
1 Tbsp. olive oil divided
1/4 tsp. garlic salt
4 Tbsp. butter
2 large cloves garlic, minced
1 1/2 tsp fresh parsley, minced
1/8 tsp. red pepper flakes

1. Preheat oven to 375F degrees.
2. Roll out crescent rolls and divide into 2 rectangles;  Patch up any open seams or visible holes.
3. Add half a mozzarella stick to each long side of the rectangle of crescent roll; Roll the mozzarella stick up in the dough and pinch the edges closed.
4. Gently tie the cheese stuffed dough into a knot and place on a lined baking sheet. 
5. Drizzle with 1 1/2 tsp. olive oil and garlic salt.
6. Place in the oven and bake for 15 minutes.
7. Meanwhile, melt the butter with the remaining olive oil to a small pan over medium heat. 
8. Once the butter is melted add the garlic and cook over low for 2-3 minutes or until it is fragrant and tender.
9. Add parsley and red pepper flakes and stir. .
10. Once the garlic knots are golden brown, remove them from the oven and drizzle the garlic butter over the top.
11. Cook for an additional 2-3 minutes.

Enjoy!

Barefoot Contessa's BBQ Sauce

Barefoot Contessa's BBQ Sauce

adapted from The Barefoot Contessa Cookbook©

Ina Garten is one of my favorite chefs. I wish I could have gotten to Long Island before she sold The Barefoot Contessa store in 1996.

Makes 1 1/2 quarts

1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup vegetable oil
1 cup tomato paste 
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 1/2 tsp. crushed red pepper flakes

1. In a saucepan on low heat, saute the onions and garlic with the vegetable oil until the onions are translucent but not browned, about 10 minutes.
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. 
3. Simmer uncovered on low heat for 30 minutes. 
4. Use immediately or store in the refrigerator.

Enjoy!

Adult English Muffin Pizza

Adult English Muffin Pizza

English muffin pizzas was the first things we were taught in Home Economics in Junior High School. They can still taste good when you use adult ingredients. Penzeys Frozen Pizza Seasoning™ contains salt, fennel seed, oregano, sugar, garlic, black pepper, basil, onion, crushed red pepper, and cayenne red pepper. If you do not have it, you can substitute dried basil, and oregano.

Makes 1 serving                                                          3 WW points / serving

Cooking spray
2 Tbsp. Fat Free Pomodoro Sauce or your favorite fat free jarred sauce
2 thin slices plum tomato
2/3 slice reduced fat provolone

2 slices turkey pepperoni, chopped
pinch Penzeys Frozen Pizza Seasoning™
pinch Flatiron Pepper Company Four Pepper Blend ™, optional
Kosher salt and freshly ground black pepper

1. Preheat broiler.
2. In a small bowl heat the sauce in the microwave until hot, about 20 seconds.
3. Spread the tomato sauce on the English muffin.
4. Top with the spinach,tomato, cheese and pepperoni
5. Sprinkle with dried pizza seasoning and pepper flakes, if using.
6. Broil until the cheese melts, about 2-3 minutes.
7. Season to taste with salt and pepper.

Enjoy!

Ziti with Pesto Pantesco

Ziti with Pesto Pantesco

adapted from America's Test Kitchen

Pantesco is am island off the coast of Sicily. Pesto Pantesco is their regional version of the country's smashed sauce.

There is a significant difference between capers packed in salt vs. brine. Capers packed in salt have a floral, fruity, flavor with a subtle meaty or umami edge, and less of a one-note vinegary flavor of brined capers. You can get capers pack in salt at Amazon or at an Italian markets.

Do not use Roma tomatoes in this dish as they are not juicy enough for the pesto.

Makes 2 servings + 3/4 cup additional pesto for later use         

10 WW pts / serving    additional pesto is 1 WW pt / Tbsp

1/3 cup slivered almonds, toasted
10 oz tomatoes, cored and quartered

1/4 cup + 2 Tbsp. fresh basil leaves
1/4 cup fresh parsley leaves
1 1/2 Tbsp. salted capers, rinsed well
1/2 garlic clove, peeled
1/4 tsp. Kosher salt
1/8 tsp. Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes
1/4 cup olive oil
1/4 pound ziti

Kosher salt and Freshly ground black pepper

1. Pulse the almonds in a mini food processor until most pieces are no bigger than ¼ inch, 8 to 10 pulses. Add tomatoes, basil, parsley, capers, garlic, salt, and pepper flakes and pulse until cohesive mixture forms, 8 to 10 pulses; Scrape down sides of bowl. 
2. Slowly add oil in steady steam until emulsified, 15 to 20 seconds: Set aside.
3. Cook the ziti in salted boiling water until al dente, about 13-15 minutes. 
4. Drain the pasta reserving 1/4 cup cooking water.
5. Place 1/4 of the pesto into a serving bowl; Add the pasta to the bowl.
6. Top with another 1/4 of the pesto and toss until well combined, 
7. Adjust consistency with reserved cooking water as needed, 1 tablespoon at a time. 
8. Season with salt and pepper to taste
9. Serve immediately.

Enjoy!

Quinoa with Chicken, Peas and Capers

Quinoa with Chicken, Peas and Capers

adapted from Bobby Flay Fit ©

This is a healthier version of the Puerto Rico dish arroz con pollo. Quinoa containing more protein, fiber, and more micronutrients compared to both white and brown rice

The original recipe contained chopped, pitted olives. Since my husband doesn't like olives, I used capers instead

Makes 2 servings                                                            3 WW points / serving

1 Tbsp. capers, drained and rinsed

2 Tbsp. chopped fresh parsley, and fresh torn leaves for garnish

1 Tbsp. red wine vinegar

Pinch of Flatiron Pepper Company Four Pepper Blend ™ or your favorite red pepper flakes

8 oz. boneless skinless chicken breasts

1 Tbsp. adobe seasoning

Cooking spray

1 Tbsp. olive oil

1/2 medium onion, thinly sliced

1/2 bell pepper color of your choice, seeded thinly sliced

1/2 jalapeno pepper, seeded and deveined, finely chopped

1 cup Homemade Chicken stock or canned broth

1/2 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

1/2 cup quinoa

1/2 bay leaf

1/2 cup frozen peas, thawed

1. In a small bowl combine the olives, parsley, vinegar and red pepper flakes; set aside at room temperature for 30 minutes.
2. Season the chicken with the adobe; set aside at room temperature for 15 minutes.
3. In a medium saucepan, cook the onion, bell pepper and jalapeño with cooking spray until soft, about 4 minutes.
4. Add the stock, salt and pepper and bring to a boil; Stir in the quinoa and bay leaf
5. Cover the pot, reduce the heat to low and simmer for 15 minutes.
6. Add the peas and continue to simmer until the liquid has been absorbed by the quinoa, about 5 more minutes; Remove the bay leaf.
7. Meanwhile, heat the olive oil in a skillet; when hot add the chicken and cook until browned on both sides and cooked through, about 4-5 minutes on each side.
8. Remove the chicken from the heat and let rest covered for about 5 minutes before cutting it into slices.
9. To plate, put the quinoa into bowls, top with the chicken then the olive mixture,
10. Garnish with fresh herbs before serving.

Enjoy!

Vegetarian Bolognese

Vegetarian Bolognese

adapted from Food Network

This is adapted from a Guy Fieri recipe. If a person who loves fried chicken, burgers and dumplings publishes a vegetarian recipe you know it has to be good.

Serve this sauce over spaghetti squash to make it low carb.

served over spaghetti squash with chicken marsala

Makes 3 servings                                                              1 WW pp / serving

1 stalk celery
1/2 medium carrot
1 small onion
1 clove garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. tomato paste
3/4 cup textured vegetable protein (TVP)
1 1/2 Tbsp. nutritional yeast

1 14.5 oz. diced tomatoes, pureed
1/2 cup vegetable stock
1/2 cup skim milk

1 bay leaf

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1. Place the celery, carrot, onion and garlic in a food processor and pulse until the vegetables are finely chopped.
2. In a saucepan coated with cooking spray, cook the vegetables with the basil and oregano until translucent and dry, about 7 minutes; season with salt and pepper.
3. Add the tomato paste and cook 2 minutes.
4. Add the TVP and nutritional yeast and m ix well to coat evenly.
5. Add the tomatoes, stock, milk, bay leaf and red pepper flakes.
6. Bring to a simmer, reduce heat and simmer uncovered until thickened, about 20 minutes.

Enjoy!

Broccoli Rabe with Garlic Chips

Broccoli Rabe with Garlic Chips

adapted from Bon Appetit November 2004

Cooking broccoli rabe removes some of the bitterness. It is more closely related to turnips than it is to broccoli.

Reserve the oil that the garlic is cooked in for other purposes. It will take on the garlic and red pepper flavor. It will be great for stir fries.

Makes 2 servings                                                       1 WW Blue point / serving

6 oz. broccoli rabe, trimmed

1/4 cup olive oil

5 large garlic cloves, thinly sliced

1/4 tsp. crushed red pepper flakes

1. Bring a deep skillet half full of salted water to a boil.
2. Meanwhile, heat the oil in a small skillet over low heat.
3. Add the garlic and simmer until light brown; add the red pepper flakes and cook another 30 seconds.
4. Strain the garlic from the oil. Reserve the oil for other purposes.
5. Add the broccoli rabe to the water, cover and cook 5 minutes; strain.
6. Toss with the garlic chips and serve.

Enjoy!

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

Edamame, Bok Choy and Mango Salad with Asian Vinaigrette

adapted from Food Network

This salad is a nice accompaniment to any grilled meat, chicken or pork.

Makes 2 servings                                                        1 WW Blue point / serving

2 Tbsp. rice wine vinegar

1 tsp. soy sauce

1/2 tsp. sugar substitute

1/4 tsp. red pepper flakes

Juice from 1/2 lime

1 1/2 tsp. sesame oil

1/2 cup shelled, frozen edamame, defrosted

1/2 cup chopped bok choy

1/2 mango, julienned

1 tsp. toasted sesame seeds

1. In a small bowl whisk together the vinegar, soy sauce, sugar substitute, red pepper flakes, lime juice and sesame oil, Set aside.
2. In a medium bowl, toss the edamame, bok choy and mango with 2 Tbsp. of the vinaigrette. Reserve the remaining vinaigrette for another purpose.
3. Prior to serving sprinkle with the sesame seeds.

Enjoy!