Burrata with Speck, Peas, and Mint

Burrata with Speck, Peas, and Mint 

adapted from Food & Wine

This recipe was originally developed by Nancy Silverton who is known for her deliberate simplicity,  I prefer it with Italian salad dressing rather than the lemon vinaigrette he serves with it. I also think it would be good with prosciutto since speck (smoked prosciutto) can be difficult to find. 

Makes 2 servings                                                                   

1/3 cup fresh or frozen baby peas 

1 Tbsp. water

1/4 cup packed finely shredded mint leaves 

4 Tbsp. reduced fat Italian salad dressing

2 Tbsp. freshly grated Parmesan cheese, plus more for sprinkling 

Kosher salt and freshly ground black pepper 

6 thin slices speck (about 2 ounces), cut in half

6 ounces burrata cheese, cut into 4 pieces

1. Place the peas and water in a small bowl.
2. Cover and microwave until tender, about 1 minute.
3. Drain and rinse under cold water; pat dry. 
4. In a medium bowl, toss the peas with the mint, salad dressing and cheese; Season with salt and pepper. Divide the pea mixture, burrata and speck between 2 plates.
5. Sprinkle with additional Parmesan prior to serving, if desired.

Enjoy!

Modern Waldorf Salad

Modern Waldorf Salad

adapted from Crowded Kitchen

Waldorf salad is named for the Waldorf-Astoria hotel in New York City, where it was first created for a charity ball given in honor of the St. Mary's Hospital for Children on March 13, 1896. The original recipe was just apples, celery, and mayonnaise. Over the years nuts, chicken, turkey and dried fruit have been added.1

Best apples to use are sweet and tart such as Granny Smith of Honeycrisp.

For the dressing I used a Dill Vinaigrette but you can use what ever is your favorite.

Makes 2 servings                                                                 3 WW pts / serving

1/3 large head of romaine lettuce, chopped
1/3 cup seedless red grapes, halved
1/3 cup sliced cucumber
1/3 large apple, diced
2 Tbsp. dried cranberries
Walnut pumpkin seed brittle (recipe below)

Walnut Pumpkin Seed Brittle                                                 2 WW pts / Tbsp.    1/2 cup raw, unsalted walnut pieces

1/4 cup pepitas
2 Tbsp. maple syrup
1 tsp. olive oil
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

Your favorite low fat salad dressing with 1 WW pt / Tbsp.

Instructions

1. Preheat oven to 275˚F.
2. Add walnuts and pumpkin seeds to a mixing bowl. 
3. In a separate bowl, stir together maple syrup, olive oil, salt and pepper. 
4. Pour the maple syrup mixture over nuts and toss well to coat. 
5. Spread out on a small parchment lined baking sheet. 
6. Bake on the lowest rack of the oven for about 35 minutes, rotating the sheet halfway through baking. Remove from the oven and let cool completely. 
7. While the brittle is cooling, whisk together dressing ingredients; Set aside.
8. Divide the lettuce, grapes, cucumbers, apple and cranberries between 2 bowls.
9. Toss the salad ingredients with 1 Tbsp. salad dressing. 
10. Crumble the brittle and sprinkle 1 Tbsp. on top of the salad.

Enjoy!

Notes:

1. https://en.wikipedia.org/wiki/Waldorf_salad

Whole Lemon Vinaigrette

Whole Lemon Vinaigrette

adapted from Food & Wine©

I like to lighten up homemade salad dressing by replacing half of the oil with water.

Makes approximately 1 cup                                                   2 WW points / Tbsp

1 medium lemon, scrubbed

3 oz. olive oil

3 oz. water

1/4 cup fresh tender herbs - I used chives and basil but dill and parsley would work as well

1 Tbsp rice vinegar

1 tsp. Dijon mustard

1 small garlic clove, peeled and smashed

1 tsp. Kosher salt

1/4 tsp freshly ground black pepper

1. Cut of the ends of the lemon and discard.
2. Quarter the lemon and remove the seeds.
3. Place the lemon in a small food processor and pulse until it is finely chopped.
4. Add the remaining ingredients and process until smooth.

Enjoy!

Arugula & Onion Salad with Coriander Vinaigrette

Arugula & Onion Salad with Coriander Vinaigrette

I came across a recipe of unknown origin that combined arugula with a coriander vinaigrette. I never would have thought of putting coriander into a vinaigrette but with the pepperiness of the arugula and the bite of the onion the fresh, citrusy, and floral flavor notes and nuttiness of the coriander shown through.

Serves 2

1 Tbsp red wine vinegar
2 tsp olive oil
1/4 tsp ground coriander
Kosher salt & Aleppo pepper
2 handfuls of arugula
2 slices of onion, separated and cut into quarters

1. In a bowl, whisk together vinegar, oil, and coriander.
2. Season to taste with salt & freshly ground pepper.
3. Add arugula and onion; toss to combine.

Enjoy!

Pepperoni Pizza Salad

Pepperoni Pizza Salad

adapted from Taste of Home

All the things you love about a pepperoni pizza without all the calories. Toss on any vegetables that you like on your pepperoni pizza and leave off any that you do not. 

To reconstitute sun-dried tomatoes place them in a cup of boiling water and let stand for about 5 minutes.

Makes 1 serving                                                                  4 WW pp /serving

1 Tbsp. sun-dried tomatoes (not in oil), reconstituted if necessary
2 cups torn lettuce
1 Tbsp. fat free mozzarella
10 slices turkey pepperoni, quartered
1 Tbsp. chopped red onion
1 mini bell pepper sliced into rings
2 Tbsp. chopped tomato
1 Tbsp. grated parmesan cheese
2 small black olives, chopped
2 Tbsp. reduced fat Italian dressing

1. Toss all ingredients except the dressing in a bowl.
2. Serve dressing on the side for portion control.

Enjoy!

Chicken and Watercress Salad with Hoisin Vinaigrette

Chicken and Watercress Salad with Hoisin Vinaigrette

adapted from epicurious.com

The hoisin pairs nicely with the pepperiness of the watercress.

Makes 2 servings                                                                  2 WW pp / Tbsp.

1/2-inch-long piece fresh ginger, peeled, thinly sliced
2 scallions, coarsely chopped and separated
2 Tbsp. hoisin sauce
1 Tbsp. rice vinegar
1 Tbsp. olive oil
2 Tbsp. water
1 1/2 tsp. sesame oil
1 bunches fresh watercress
2 poached chicken breasts, sliced
2 mini bell peppers, thinly sliced

1. Whisk together the ginger, scallions, hoisin sauce, vinegar, oil, water and sesame oil. Set aside.
2. Divide the watercress between 2 plates.
3. Mix chicken and 2/3 of bell pepper slices in bowl. 
4. Arrange chicken atop watercress. 
5. Drizzle the dressing over the salad. 
6. Top with remaining green onions and bell pepper slices prior to serving.

Enjoy!

Dill Vinaigrette

Dill Vinaigrette

adapted from Sam Choy's Cooking - Island Cuisine at Its Best

I made an appetizer for a birthday party last weekend and had a bunch of leftover dill. This vinaigrette was light an refreshing over a side salad but was particularly tasty on the pickled vegetables that I added to the salad.

Makes about 1/3 cup                                                      1 WW pp / 2 Tbsp.

2 Tbsp. rice vinegar
3 Tbsp. chopped fresh dill
1/2 tsp. sugar substitute
1 1/2 Tbsp. chopped onion
1 garlic clove
Kosher salt and freshly ground pepper
3 Tbsp. olive oil
3 Tbsp. water

1. Combine all ingredients in a small food processor until well combined.
2. Adjust seasoning with salt and pepper as needed.

Enjoy!

Balsamic Chicken with Spinach & Tomato Salad

Balsamic Chicken with Spinach & Tomato Salad

adapted from Bon Appetit June 2007

A homemade light balsamic vinaigrette serves as a marinade for the chicken and a dressing for the salad.

Makes 2 servings                                                4 WW pp / serving

2 Tbsp. olive oil

2 Tbsp. water

2 Tbsp. balsamic vinegar
2 garlic cloves, pressed
2 boneless, skinless chicken breasts

3 cups baby spinach
3/4 cup cherry tomatoes, halved

1. Preheat oven to 450°F. 
2. Whisk oil, water, vinegar, and garlic in small bowl to blend.
3. Reserve 2 Tbsp. of the dressing for the salad.
4. Transfer remaining dressing to resealable bag.
5. Add the chicken and toss to coat. Marinade for at least 10 minutes. Longer if possible.
6. Place chicken, still coated with marinade, onto rimmed baking sheet. 
7. Roast until cooked through, about 20 minutes. 
8. Meanwhile, combine the spinach and tomatoes in a bowl. 
9. Mix in enough of the reserves dressing to lightly dress the salad.
10. Divide and chicken salad between 2 plates.
11. Sprinkle with salt and pepper before serving. 

Enjoy!

Tzatziki Chicken Salad

Tzatziki Chicken Salad

adapted from Weight Watchers Ultimate Chicken Cookbook

All of tastiness of a chicken gyro without the bread.

Save the leftover dressing to top a turkey burger.

Makes 2 servings                                                      0 WW Blue points / serving

5 Tbsp. plain fat-free yogurt

1 Tbsp. chopped fresh mint

1 tsp. fresh lemon zest

1 1/2 tsp fresh lemon juice

1 small garlic clove, minced

1/2 tsp water

2 cups chopped cooked chicken breast

4 cups torn lettuce

1/2 tomato, chopped, seeded

1/4 cucumber, seeded, diced

1/4 julienned carrot

4 Kalamata olives, pitted, chopped

1 tsp. Eridanous Tzatziki seasoning (optional, available at Lidl)

1. Make the dressing by whisking together the yogurt, mint, zest, juice, water and tzatziki seasoning, if using; set aside.
2. Divide the lettuce, tomato, cucumber, carrot, chicken and olives between 2 bowls.
3. Toss each salad with 2 Tbsp. dressing before serving.

Enjoy!

 

Buffalo Chicken Salad

 Buffalo Chicken Salad

adapted from Rachael Ray in Season

Does anyone remember the band A Flock of Seagulls from the early 80's?

 

If you do, did you know that their second lead guitarist, Eddie Berner was a chef from the US who trained in Phili? He also provided transport and catering services from his 

Rockin Road Grill bus.

 A couple of years ago we met him at a food & wine even where he had the bus and was selling his Blackwoods Signature ™ Sauces. Unfortunately I think they have since gone out of business but I still had a bottle in the basement.

This is one of the simplest meals you can ever make. It has all the flavors of buffalo wings without being high in fat. If you are using a different wing sauce or bottled ranch dressing be sure to check the point value.

Makes 1 serving                                                                                  1 WW Blue point / serving

1 cup shredded poached chicken breast, or any leftover chicken breast

1 Tbsp. Blackwoods Signature ™ Original Sauce or your favorite wing sauce

Torn Romains lettuce

Red onions slices, quartered

Cucumbers slices, quartered

Carrot, julienned

Celery, chopped

1 tsp. Gorgonzola or Blue cheese crumbles

1 tsp. Hormel Hormel Real bacon bits

2 Tbsp. Homemade Fat Free Ranch dressing or bottled

1. Combine the chicken and wing sauce in a microwave safe bowl; Toss to combine.
2. Microwave on high for 1-2 minutes, depending on the wattage of your microwave.
3. Combine the lettuce, onion, cucumber, carrot, celery and any other vegetables you want in your salad bowl.
4. Top with the heated chicken, bacon bits and cheese.
5. Drizzle with dressing 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 !

Grilled Lemon Thyme Chicken Salad

 Grilled Lemon Thyme Chicken Salad

adapted from Bon Appetit July 1992

The lemon thyme dressing does double duty as the marinade. It is a light crisp dish.

Makes 3 servings                                                     2 WW Blue points / serving

2 1/2 Tbsp. Extra virgin olive oil

2 1/2 Tbsp. water

3 Tbsp. Fresh lemon juice

1/2 tsp. hot sauce

1/2 tsp. dried thyme

3 boneless, skinless chicken breasts

6 tsp. reduced  fat feta

Your favorite green salad ingredients; We used

    Lettuce

    Onions

    Bell peppers

    Celery

    Radish

1. Heat a grill or grill pan to very hot (about 500F).
2. Put the oil, water, lemon juice, hot sauce, and thyme in a small bowl; whisk to combine.
3. Place the chicken breasts in a zip top bag with 2 1/2 Tbsp. of the dressing; Marinate for at least 5 minutes at room temperature or up to 2 hours in the refrigerator.
4. Grill the chicken until cooked through about 6-7 minutes on each side or until cooked through.
5. Transfer the chicken to a plate, cover and let rest for about 5 minutes.
6. Toss the salad ingredients together in individual bowls.
7. Cut the chicken into strips and  place on top of the salad.
8. Serve with the dressing on the side.

Enjoy!

Chopped Salad with Creamy Chipotle Dressing

 Chopped Salad with Creamy Chipotle Dressing

adapted from Mexico One Plate at a Time by Rick Bayless

The dressing has a bit of a kick. If you want a milder spice add less of the chipotle pepper.

Makes 2 servings                                                       1 WW Blue point / serving

1/4 cup reduced fat mayonnaise

1/4 cup fat free  sour cream

2 Tbsp. fat free skim milk

2 tsp. cider vinegar

1/2 tsp. dried chipotle pepper

1/4 tsp. dried cumin

1/8 tsp. dried oregano

3 Romains lettuce leaves, chopped

1/4 cup black beans, drained and rinsed

1/4 cup whole kernel corn, canned or frozen

6 grape tomatoes, chopped

2 tortillas, crushed

2 tsp. Mexican queso freso, Cojita or feta cheese

1. Combine the mayonnaise, sour cream , milk, vinegar, chipotle pepper, cumin and oregano in a small bowl; whisk to combine.
2. Divide the lettuce, beans, corn and tomatoes between 2 small bowls.
3. Top with each bowl with 1 Tbsp. of salad dressing, 1 crumbled tortilla chip and 1 tsp. cheese.

Enjoy!

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

The smoky, flavorful steak can be served in a corn or flour tortilla as well. Just adjust the point total.

I've been playing with my sous vide machine. This steak would also work well on a grill or under the broiler.

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

Green salad as large or small as you like: Lettuce, Cucumber, Onion, Bell pepper etc.

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

1. Fill a pot with water and position the sous-vide machine in the pot; Preheat to 129F for medium rare
2. Combine the smoked paprika, garlic powder, cumin, Trivia, salt, black pepper and cayenne in a small bowl.
3. Sprinkle the spice mixture liberally over both sides of the steak.
4. Place the steak in a vacuum seal bag & seal.
5. Put the bag into the sous-vide; Set cook time for the thickness of steak; 1/2 inch - 30 minutes.
6. Remove the bag from the sous-vide and allow to rest for 10 minutes.
7. Preheat a grill pan to 450F or high.
8. Meanwhile, prepare your salad.
9. Remove the steak from the bag and sear on each side.
10. Slice and serve topped with caramelized onions, cheese and roasted peppers with dressing on the side.

Enjoy!

*Alternatively place in a zip close bag and press off the air.

Reduced Fat Salsa Ranch Dressing

 Reduced Fat Salsa Ranch Dressing

This dressing is great for fajita or taco salads.

Makes about 1/4 cup                                                  1 WW Blue point / 2 Tbsp.

2 Tbsp. reduced fat ranch dressing, homemade or purchased

2 Tbsp. + 2 tsp. fat free salsa

1/8 tsp. Ancho chili powder

• Mix all ingredients in a small bowl.

Enjoy!

My Big Greek Chicken Salad

My Big Greek Chicken Salad

adapted from Weight Watchers' Five Ingredient 15 Minute Cookbook (2006)

If you do not wan to make your own salad dressing Gazebo Room Light Greek Dressing has the same point count.

Makes 2 servings                                                   3 WW Blue points / serving

12 oz. boneless, skinless chicken breasts, cut into 1 inch pieces

1 tsp. Penzeys Greek Seasoning or your favorite seasoning

Cooking spray

4 cups torn lettuce leaves

1/4 cucumber, halved and sliced

1/4 cup sliced onions

1 tomato, cut into 8 pieces

4 large black olives, sliced

2 Tbsp. reduced fat feta cheese

4 Tbsp. Penzeys Greek Salad Dressing

1. Season the chicken with the Greek seasoning.
2. In a pan coated with cooking spray, sauté the chicken until cooked through, about 5 minutes.
3. Divide all of the ingredients between two large bowls.

Enjoy!

Penzeys Light Greek Salad Dressing

Penzeys Light Greek Salad Dressing

adapted from Penzeys.com

Makes 2 servings                                                        2 WW Blue points / serving

1 1/2 tsp. Penzeys Greek Seasoning

1 1/2 Tbsp. water

1 Tbsp. olive oil

4 tsp. red wine vinegar

1. Combine the seasoning and water and allow to site for 5 minutes.
2. Add the remaining ingredients and whisk to combine.

Enjoy!

Reuben Casserole

Reuben Casserole

adapted from Lowcarb-ology

All the flavors of a Reuben sandwich without the carbs.

If you are using deli pastrami, the point value will need to be recalculated.

Makes 2 servings                                                     3 WW Blue points / serving

3 slices Sargento Ultra Thin Swiss or Provolone cheese, chopped

6 oz. Turkey pastrami, chopped

1 cup Sauerkraut with Caraway or plain sauerkraut, drained

2 Tbsp. Reduced Fat Thousand Island dressing or store bought

1. Preheat the oven to 350F.
2. Put half of the sauerkraut in an individual casserole dish.
3. Top with pastrami, dressing then cheese.
4. Repeat in a second individual casserole dish.
5. Make in preheated oven for about 15 minutes.

Enjoy!

Reduced Fat Thousand Island Dressing

Reduced Fat Thousand Island Dressing

adapted from Food Network

This is great as a sandwich spread as well.

Makes 3 servings                                                                1 WW Blue point / Tbsp.

2 Tbsp. reduced fat mayonnaise

3/4 tsp. ketchup

1/2 tsp. tomato paste

3/4 tsp capers, chopped

1/2 tsp. lemon juice

pinch of Kosher salt

pinch of freshly ground black pepper

1. Combine all ingredients in a small bowl. Whisk to combine.

Enjoy!

Chicken Salad with Green Beans, Potatoes and Peppers

Chicken Salad with Green Beans, Potatoes and Peppers

adapted from Real Simple July 2009

This is an extremely simple salad that can be made from all leftovers if you have some potatoes available. I loved the appearance of the salad when it was plated in a deconstructed manner rather than tossed.

I also added some pickled asparagus, pickled okra, giardiniera and pepperoncini.

Makes 2 servings                                            1 WW Blue point / serving

1 small purple sweet potato, cut into 1/2 inch rounds (1/4 cup)
4 oz. green beans
1 cooked chicken breast or equivalent of leftover chicken, shredded
3 large romaine lettuce leaves, torn
1/3 bell pepper, sliced

Favorite salad dressing

Any other salad topping you would like to use.

1. Bring a small pot of salted water to a boil. Add the potato slices and cook until fork tender, about 10 minutes. Drain and move to an ice bath.
2. Place the green beans in a steamer basket.
3. Bring a couple of inches of water to a boil. Place the steamer basket in the pot cover and steam for about 5 minutes, until tender crisp. Move to the ice bath.
4. Divide the chicken, romaine, bell pepper, potatoes, and beans among bowls.
5. Serve with your favorite salad dressing.

Enjoy!