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!

Lasagna Zucchini Rolls

Lasagna Zucchini Rolls

adapted from Savory August / September 2015

Zucchini makes a nice substitute for lasagna noodles in these delicious roll ups.

Makes 2 servings                                                    3 WW Blue points / serving

1 lg. zucchini (about 12 oz.)

Cooking spray

1/3 15-oz. container of reduced fat ricotta

2 Tbsp. grated Parmesan cheese

1/3 whisked egg

1/3 tsp. dried Italian seasoning

1/3 tsp. garlic powder

1/4 cup  Classic fat free marinara sauce or your favorite fat free pasta sauce

1 Tbsp. water

1. Preheat the oven to 375F.
2. Cut off the stem of the zucchini and slice lengthwise into 1/8-1/4 inch thick. (You should have 8)
3. On a baking sheet lightly coated with cooking spray, lay the slices in a single layer and spray the tops with cooking spray.
4. Bake until soft but not brown, about 12 minutes; set aside to cool.
5. Meanwhile, combine the ricotta, parmesan, egg, Italian seasoning and garlic powder in a bowl; Mix well.
6. Combine the sauce and the water and spread in the bottom of a small baking dish.
7. Once the zucchini has cooled, divide the cheese mixture among the slices and roll up jelly-roll style. 
8. Place the zucchini rolls in the baking dish with the sauce with one of the sides up so you can see the spiral.
9. Bake for 30 minutes or until bubbly and heated through; 
10. Allow to rest for 10 minutes for the cheese to set before serving.

Enjoy!

Loaded Cheese Steak Tortilla Pizza

 Loaded Cheese Steak Tortilla Pizza

Sometimes you just want pizza. We have tried the cauliflower crusts with limited success and still a lot of calories. In this recipe a tortilla takes the place of the pizza dough. It has many fewer carbs but still creates a thin crisp crust.

Makes 1 serving                                                     11 WW Blue points / serving

1 large tortilla

1/4 bell pepper, sliced

1/4 small onion, sliced

2 oz. leftover lean cooked beef

2-3 Tbsp. Classic Fat Free Marinara, No Cook Pizza Sauce, Easy Pantry Sauce or your favorite red sauce

1/4 cup reduced fate shredded mozzarella cheese

1 3/4 tsp. shredded parmesan cheese

Additional topping to pas at the table, optional

Penzeys Frozen Pizza Seasoning, dried oregano, crushed red pepper flakes, hot sauce

1. Preheat the oven to 425F.
2. Spread the tortilla with the sauce; top of pepper, onion, beef and cheeses.
3. Using a pizza peel transfer the tortilla to a baking stone or place directly on the oven grates; cook about 10-12 minutes or until the cheese is melted and tortilla is crisp.
4. Season to taste with salt and pepper.
5. Serve passing additional toppings as desired.

Enjoy!

Classic Fat Free Marinara

Classic Fat Free Marinara

adapted from Food Network

Marinara sauce is just as tasty even without added oil and butter. Use cooking spray to sauté the garlic and you will never know the difference.

Use this in your favorite pasta or pizza recipe.

Makes about 2 cups                                                 0 WW Blue points / serving

Cooking spray

3 cloves garlic, minced

1 35.2 oz. carton strained tomatoes, or crushed tomatoes

1 tsp. Italian seasoning

1 small basil sprig

2 Calabrian chiles (optional)

Kosher salt and Freshly ground black pepper

1. In a pot coated with cooking spray, sauté the garlic until fragrant.
2. Add the tomatoes, Italian seasoning, basil and chiles (if using), bring to a boil.
3. Cover and simmer over low heat for 1 hour. Stirring occasionally.
4. Season to taste with salt and pepper.

Enjoy!

No Cook Pizza Sauce

No Cook Pizza Sauce

adapted from Bon Appetit April 2017

Although there is no cooking involved does need substantial time to sit in the refrigerator for the flavors to meld.

Makes about 2 cups                                                  0 WW Blue points / serving

1 garlic clove, grated finely

2 cups canned strained or crushed tomatoes

2 Tbsp. water

1 tsp.. Kosher salt

1. Combine all ingredients in a small container; stir to combine.
2. Refrigerator for at least 3 hours before using.

Enjoy!

Asian Fondue

Asian Fondue

adapted from Cooking Light Annual Recipes 1997

Fondue is a fun way to have a family dinner. Skewering pieces of chicken, shrimp and vegetables and simmering them in an Asian Court-bouillon leads to a tasty dinner.

Feel free to use any vegetables of your choose and mix up the proteins, just remember to adjust the point value.

Makes 3 servings                                                    2 WW Blue points / serving

1 cup broccoli florets

1 cup cauliflower florets

1 cup Napa cabbage pieces, about 2 inches each

1/2 cup thin diagonal carrot slices

1/4 cup sliced mushrooms

1/4 cup sliced celery

3/4 lb. chicken in 1-inch pieces

3/4 lb. jumbo shrimp, peeled and deveined

1 recipe Asian Court-bouillon

3 Tbsp. Asian BBQ Sauce

3 Tbsp. Remoulade Sauce

1. Lay out the vegetables on a large platter.
2. Put the chicken and shrimp in different bowls.
3. Bring the Court-bouillon to a boil on the stove; transfer to a fondue pot and maintain a simmer.
4. Encourage your family to spear the food and cook in the fondue pot to desired doneness.
5. Serve with 1 Tbsp. each of the Asian BBQ Sauce and Remoulade Sauce per person.

Enjoy!

Tzatziki Sauce

Tzatziki Sauce

adapted from Food Network

This tzatziki sauce is a variation using yogurt, cucumber, garlic, olive oil, and fresh mint instead of dill. 

By using a thicker Greek yogurt prevents you from having to strain regular yogurt for 2 hours in a kitchen towel suspended over a bowl for 2 hours.

Refrigerate leftover sauce in an airtight container in the refrigerator. It makes a great dip for vegetables.

Makes 16 servings                                                   0 WW Blue points / serving

1 cup plain non-fat Greek yogurt

1/2 medium English cucumber, chopped

Pinch Kosher salt

2 cloves of garlic, minced

1 tsp. red wine vinegar

3 mint leaves, finely minced

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

1. Place the cucumber in a kitchen towel and squeeze to remove excess liquid.
2. In a food processor, combine the yogurt, cucumber, salt, garlic, vinegar. mint and seasoning if using.
3. Pulse to combine to desired consistency.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Easy Pantry Pizza Sauce

Easy Pantry Pizza Sauce

adapted from JoyFoodSunshine.com

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

Makes about 3 cups                                             1 WW Blue point / cup

2 8-ounce cans tomato sauce

1 6-ounce can tomato paste

1 cup water

1 Tbsp. dried oregano

2 Tbsp. Italian seasoning

3/4 tsp. garlic powder

1/2 tsp. onion powder

1 1/2 tsp. garlic salt

1/4 tsp. freshly ground black pepper

1/2 tsp. sugar substitute

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

Enjoy!

Tomatillo Sauce

Tomatillo Sauce

adapted from Cooking Light May 2013

This sauce is mildly spicy. If you want a spicier sauce leave in some or all of the jalapeno seeds and stems. 

Serve on your favorite tacos or other southwestern dishes.

Makes about 1/2 cup                        1 WW Blue point for up to 1/4 cup

3 garlic cloves

2 tomatillos, husked and rinsed

1/2 jalapeno, seeds and ribs removed

2 tsp. dried cilantro

3 Tbsp. light mayonnaise

1/4 tsp. sugar substitute

pinch of Kosher salt

1. Preheat the broiler
2. Put the garlic, tomatillos and jalapeno in a baking pan coated with cooking spray.
3. Broil for 2 minutes on each side or until the lightly blackened.
4. Place the roasted vegetables in a small food processor with the cilantro, mayonnaise, sugar substitute and salt. Blend until smooth.
5. Refrigerate until ready to use.

Enjoy!

Spicy Quick or Slow Marinara Sauce

Spicy Quick or Slow Marinara Sauce

adapted from The Home Cook by Alex Guarnaschelli (2017)

My husband likes to have fat free pasta sauce in the refrigerator to put on roasted chicken breasts as snacks.

This sauce is fairly spicy. Adjust the red pepper flakes if you prefer a milder spice.

This sauce can be ready in as little as 30 minutes or you can simmer it longer for a deeper richer flavor.

Makes 1 quart                                            0 WW Blue points / serving

Cooking spray

1 small onion, thinly sliced and cut in half

1 carrot, grated

5 garlic cloves, minced

1 tsp. red pepper flakes

1 tsp. sugar substitute

1 (28 ounce) can diced tomatoes with their juices

2 2/3 Tbsp. dried basil

2 bay leaves

1 cup water

Kosher salt and Freshly ground pepper to taste.

1. In a saucepot coated with cooking spray, cook the onion, carrot and garlic until the onion is translucent, about 5 minutes.
2. Add the sugar substitute, tomatoes and dried basil. Bring to a boil, lower to a simmer and cook 10 minutes.
3. Remove from the heat and in a blender or food processor, blend the mixture until it has a consistent texture. *
4. Return the pureed mixture to the same saucepan. Add 1 cup of water and bay leaves bring back to a boil, reduce to simmer.
5. Simmer for as little as 10 more minutes or up to an hour. If cooking longer you may need to add more water. Season to taste with salt and pepper.
6. Remove bay leaves and serve with your favorite noodles or zoodles or in your favorite recipes.

Enjoy!

* If you like a chunky marinara sauce you can skip this step.

Skinny Chicken Parm

Skinny Chicken Parm

Serves 3                                        1 WW Blue point / serving

3 boneless, skinless chicken breasts

1 tsp. Montreal Steak seasoning

3 Tbsp. reduced fat Italian cheese blend

2 pinches dried parsley

2 pinches dried oregano

1 pinch garlic salt

Cooking spray

Basil leaves for garnish (optional)

Fresh Spicy Calabrian Marinara Sauce or your favorite fat free pasta sauce (optional)

1. Preheat the oven to 400F.
2. Mix the cheese, parsley, oregano and garlic salt in a small bowl and set aside.
3. Place a rack in a baking sheet and coat it with cooking spray.
4. Put the chicken breasts on the rack and sprinkle with Montreal Steak seasoning.
5. Bake for 25 minutes.
6. Put a slice on tomato on top of each chicken breast.
7. Divide the cheese mixture among the chicken breasts.
8. Return to oven and cook 5-10 more minutes or until the cheese is melted and the chicken is cooked through.
9. Serve garnished with basil and sauce on the side, if using.

Enjoy!

 

Fresh Spicy Calabrian Marinara Sauce

 Fresh Spicy Calabrian Marinara Sauce

adapted from NYT Cooking

If you do not have a food mill, you can still make this recipe. Just peel, seed and chop the tomatoes before adding them to the pot. When done cooking puree in a food processor or blender.

Makes about 1 cup                                0 WW Blue points / Tbsp.

Cooking spray

2 garlic cloves, sliced

1 1/2 lbs. fresh tomatoes, quartered

pinch sugar substitute

1 sprig fresh basil

1/4 tsp. kosher salt

1 jarred Calabrian chile pepper

Freshly ground black pepper

1. In a saucepan coated with cooking spray, cook the garlic until fragrant, about 1 minute.
2. Add the tomatoes, sugar substitute, basil, salt and chile to the pot.
3. Bring to a simmer. Reduce the heat to low and cook, stirring often, until thick. Depending on the tomatoes you use this can take 20-60 minutes. Pulpy plum tomatoes will take less time that juicier tomatoes.
4. Towards the end of cooking, stir in freshly ground pepper to taste.
5. Put the tomato mixture through a food mill and adjust seasoning.

Enjoy

Skinny Chicken Parmesan Rolls

Skinny Chicken Parmesan Rolls

adapted from Food Network Magazine January / February 2011

Makes 3 servings                        2 WW Blue points

6 chicken cutlets, trimmed of fat

3 reduced fat mozzarella sticks, cut in half

2 Tbsp chopped parsley

Kosher salt and Freshly ground black pepper

Cooking spray

Spicy Calabrian Marinara Sauce or your favorite pasta sauce

6 tsp Parmesan cheese, separated

1. Preheat the oven to 450F.
2. Spray a baking pan with cooking spray.
3. Lay out 1 cutlet and season with salt, pepper and parsley. Place one half of a mozzarella stick at one end of the cutlet and roll up jelly roll style. Secure with toothpicks. Place in prepared pan.
4. Repeat with the remaining cutlets.
5. Bake in preheated oven for about 20 minutes.
6. Top with the marinara and Parmesan cheese.

Enjoy !

Very Veggie Tomato Sauce

 Very Veggie Tomato Sauce

Want to get some extra vegetables into someone. Try this sauce to be served over pasta, zoodles, sausages, meatballs or chicken.

Makes about 1 quart            0 WW Blue points

1/4 leftover roasted butternut squash or 1 zucchini, chopped

2 small carrots, chopped

1 medium onion, chopped

6 ounces sliced fresh mushrooms

1 bell pepper, chopped

Cooking spray

3 cloves garlic, minced

1 1/2 tsp Italian seasoning

1/2 tsp kosher salt

1/2 tsp red pepper flakes (optional)

1 can (28 ounces) crushed tomatoes

1/4 cup dry red wine

1/2 cup water

1. Preheat the oven to 400F. Toss the zucchini (if using), carrots, onion, mushrooms, bell pepper, garlic, Italian seasoning, salt, and red pepper flakes (if using) in a roasting pan, coated with cooking spray. Roast until tender about 50 minutes.
2. Transfer the cooked vegetables, roasted butternut squash (if using) and the crushed tomatoes to a food processor. Process until smooth.
3. Transfer to a large saucepan and add the wine and water. Bring to a simmer, cover and cook for about 1 hour, stirring occasionally, to meld all of the flavors.

Marinara Sauce from Fresh Tomatoes

What do you do when you wake up at 3 AM and can't get back to sleep? I make marinara sauce. It is a little lighter than usual because I had a combination of red and yellow tomatoes that I got at a local farmer's market. You have to love getting the seconds to make sauce. Five pounds for $5.

Marinara Sauce

adapted from tasteofhome.com

1 Tbsp olive oil
1/2 c. chopped onion
2 Tbsp + 2 tsp minced garlic, divided
5 lbs tomatoes, chopped
1 c. water
1/2 c + 2 Tbsp minced fresh basil, divided
2 tsp dried oregano
2 Tbsp tomato paste
1 tsp kosher salt
1/2 tsp freshly ground black pepper


In a large pot over medium heat, cook the onions in the oil, until soft, about 3-4 minutes.  Add 1 Tbsp of garlic and cook for another minute. Add the tomatoes, water and 1/4 cup of basil; bring to a boil. Reduce the heat to a simmer and cook covered for about 1 hour, stirring occasionally. The tomatoes should be completely broken down.

Put the tomato mixture through a food mill; discard the seeds and skins. Wipe out the pot, making sure there are no remaining skins or seeds. Return the mixture to the pot, add the remaining basil, oregano, remaining garlic, tomato paste, salt and pepper. Bring to a boil. Reduce heat and cook uncovered until it thickens, about 3-4 hours.

Serve with your favorite pasta dish.

Steak with Three Sauces ... Creamy, Spicy and Oniony

I felt like playing and seeing who would like which on the best. Warren liked all three but particularly liked mixing the spicy and the creamy. Nick liked the creamy. I preferred the onion but the spicy was a very close second.

Prepare you favorite cut of meat to your preferred doneness and see which one you like best.

Creamy Parmesan Peppercorn Sauce

adapted from kraftfoods.com

2 Tbsp. fat free Italian salad dressing

1/3 cup reduced fat sour cream

2 Tbsp freshly grated Parmesan Cheese 

1/2 tsp. freshly ground black pepper 

Combine all ingredients and whisk to combine. Refrigerate until ready to serve

Spicy Steak Sauce
adapted from favoriterecipestoshare.com

1 Tbsp Worcestershire sauce

1/4 cup ketchup

1/3 medium onion, finely chopped

2 Tbsp cup water

1 1/2 Tbsp butter

1 tsp apple cider vinegar

1/3 tsp lemon pepper seasoning

1/3 tsp dry mustard

1/2 tsp cayenne pepper

few drops of hot pepper sauce

Combine all ingredients in small saucepan and bring to a boil; reduce heat and simmer 10 min.  Serve warm..

French Onion Sauce
adapted from EveryDay with Rachael Ray October 2013
1 1/2 tablespoons butter
1 large onions, very thinly sliced and quartered
1/4 teaspoon dried thyme
1 bay leaf
Salt and finely ground black pepper, to taste
1/4 cup dry white wine
1/4 cup water
1 tsp beef soup base*

Cook the onions, thyme and bay leaf, salt and pepper in the butter, partially covered, until the onions are extremely soft and a light-caramel color; stirring occasionally for about 20 minutes. Add the wine and cook 1 minute. Add the stock and bring to a boil. Cook 1 minute, then remove from the heat. Serve warm.




*I prefer Penzey's soup base because it is not very salty. Beef bouillon granules can be substituted but be careful of the salt content. 1/4 beef stock could also be used but the beef flavor would not be as strong.




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Slow Cooker Ham with Pineapple Mustard Sauce

A co-worker introduced me to the idea of cooking hams in a crockpot. I have tried it several times with basic recipes using pineapple juice and brown sugar. I decided to give a slightly upscale recipe a try since the boys wanted ham for Thanksgiving (They are not big turkey fans.) and we were volunteering a couple hours of our time at a local hospital on Thanksgiving Day.
The ham cam out great - moist, tender and flavorful. And there are lots of leftover to use in more recipes. We did not care for the turnips but turnips are not our favorite vegetable.

Slow Cooker Ham
adapted from Food Network Magazine November 2010
2 Granny Smith apples, diced
3 cloves garlic, smashed
4 sprigs thyme
8 large sprigs parsley
1 tablespoon pickling spice
2 Tbsp. packed brown sugar
1 8 pound smoked pork shoulder
2 cups dry white wine
1 lb turnips peeled and cut into 2 inch chunks

Place the apples, garlic, thyme, parsley, pickling spice and brown sugar in a 5-to-6-quart slow cooker. Add the ham,wine and 2 cups water. Cover and cook on low, 8-10 hours.
Remove the ham from the slow cooker. Add the greens to the cooker and stir to combine with the liquid. Return the ham to the cooker, cover and cook on high 30 minutes.
Slice the ham and serve with Pineapple Mustard Sauce

Pineapple Mustard Sauce
adapted from Gourmet, April 2007
1 cups unsweetened pineapple juice
1 tsp sugar
1/4 cup Dijon mustard
Dash of  salt
Dash black pepper
1 tsp finely chopped fresh thyme leaves

Combine sugar and pineapple juice in a saucepan and gently boil, stirring occasionally, until
reduced to 1/4 cup,. Transfer pineapple syrup to a bowl and cool to room temperature.
Whisk in mustard, salt, pepper and thyme.

Caprese Salad with Carrot Top Pistou

Pistou is pesto without the nuts.

I love caprese salad. The sliced tomatoes and mozzarella topped with pesto is just such a yummy combination. This week in the farm share I got these beautiful carrots with the feathery tops still attached so I started googling to see what I could do with the tops. What I would was a delicious pesto which brought the caprese salad I was making for a party to a whole new level.

Carrot Top Pistou
adapted from http://livinthecrunchylife.blogspot.com/2014/02/carrot-top-pesto-roasted-carrots.html
2 cups carrot tops
1 cup basil leaves, loosely packed
2 garlic cloves
1 Tbsp. lemon juice
pinch of salt
6 Tbsps. extra virgin olive oil (I use 6)
1/4 cup parmesan cheese
Add carrot tops to bowl of a food processor and pulse briefly. Add basil, garlic, salt, lemon juice and cheese. Process until finely chopped. Add olive oil slowly through the feed tube until smooth, adding more oil to preference. Adjust flavors as needed.

Ginger BBQ Sauce

This year as part of the farm share we are getting a half gallon of organic apple juice from Oyler's Farm. As Thursday approaches we try to use up the end of last week's juice. This BBQ sauce was very tasty. I do not like sweet and sticky sauces. This has just a hint of sweetness and the spicy tang that I like. We cooked country style boneless ribs on the grill and glazed with the sauce just before they were done.

Ginger BBQ Sauce
adapted from Food Network Magazine June 2012
1 tsp. olive oil
1/2 large onion, diced
1 cloves garlic, chopped
3/4 tsp. ground ginger
1/4 tsp. red pepper flakes
1/2 cup ketchup
1/4 cup apple juice
1 1/2 Tbsp. oyster sauce
1 Tbsp. apple cider vinegar
1/4 tsp. mustard powder
Salt and freshly ground pepper

Cook the onion, garlic and red pepper flakes in the oil until soft. Add the ketchup, apple juice, oyster sauce, vinegar, mustard powder and dash of salt. Bring to a simmer and cook, stirring occasionally, until the sauce is thickened, about 20 minutes. Let cool. Puree in a blender until smooth.