Creamy Udon Noodles with Umami Butter

Creamy Udon Noodles with Umami Butter

Adapted from Food & Wine

Experience the ultimate savory comfort with this Creamy Udon with Umami Butter, a dish that strikes a perfect balance between a silky Italian carbonara and a rich Japanese miso ramen.

Shichimi togarashi is a popular Japanese spice blend meaning "seven-flavor chili," typically containing seven ingredients like red chili pepper, sansho pepper, sesame seeds, orange peel, ginger, and seaweed (nori).

Makes 2 servings

2 Tbsp. butter, divided
1 1/2 anchovy fillets, divided

2 1/2 tsp. anchovy oil from the anchovy can or jar
1/4 cup panko
1/2 lb. fresh or frozen udon noodles
1 large garlic cloves, finely chopped
1 1/2 tsp. white miso
1/4 cup Parmesan cheese, grated, plus more for garnish
1/16 tsp. shichimi togarashi, plus more for garnish
1 large egg yolk
2 Tbsp. + 2 tsp. thinly sliced scallions (about 1 scallion), plus more for garnish
Fresh grated truffles, grated (optional)

1. Melt 1 tsp. butter in a skillet. 
2. Add the anchovy oil and 1/2 anchovy fillet and cook, stirring constantly, until anchovies dissolve, about 1 minute. 
3. Add panko, and cook, stirring constantly, until golden brown, about 3 minutes. 
4. Transfer panko mixture to a small bowl; set aside. 
5. Wipe skillet clean.
6. Bring a pot of water to a boil. 
7. Add noodles, and cook according to package directions until tender yet chewy.
8. Drain the pasta retaining at least 1/2 cup of the pasta cooking water and cover to keep warm.
9. Melt remaining butter in skillet over medium; Add garlic and remaining anchovy fillet and cook, stirring often, until anchovies dissolve, about 2 minutes. 
10. Whisk together miso and 2 Tbsp. reserved cooking liquid until smooth; Stir into butter mixture. 
11. Add cooked noodles, cheese, and togarashi;Stir vigorously until sauce is smooth and creamy, about 1 minute.
12. Place egg yolk in a small bowl, and whisk until smooth; While whisking, gradually add 2 Tbsp. reserved cooking liquid to temper yolks. 
13. Remove skillet from heat, and gradually stir in half of the egg yolk mixture. (Store the remaining half of the yolk mixture and egg white in the refrigerator to be added to additional eggs for breakfast.)
14. Return skillet to heat over medium, and add scallions; Cook, stirring vigorously, until sauce thickens and clings to noodles, about 1 minute. 
15. If needed to thin sauce, stir in additional reserved cooking liquid 1 tablespoon at a time. 
16. Divide noodles among bowls; sprinkle with evenly divided panko mixture. 
17. Garnish with additional cheese, togarashi, and scallions before serving.

Enjoy!

Hoisin and Honey-Glazed Pork with Bok Choy and Noodles

Hoisin and Honey Glazed Pork with Bok Choy and Noodles

adapted from Food Network.com

Using the flavors of char sui (Chinese barbecue pork), this recipe uses a ginger -five spice powder infused hoisin glaze to bring richness with a slightly sweet flavor to the pork tenderloin. 

Makes 2 servings                                                                7 WW pts / serving

1 Tbsp. honey
1 1/2 Tbsp. hoisin sauce
1 Tbsp. soy sauce
1 1/2 tsp. oyster sauce
1 1/2 tsp. minced peeled fresh ginger
1/8 tsp. five-spice powder
1/2 pork tenderloin (about 1/2 pound)
1/4 tsp. Kosher salt 

pinch of freshly ground black pepper
2 heads baby bok choy (about 6 ounces), leaves separated
4 oz. dried Udon noodles or your noodle of choice
1 tsp. toasted sesame oil
Sliced scallions, for topping
Kosher salt and Szechuan pepper or freshly ground black pepper 

1. Preheat oven to 475 degrees F.; Set a wire rack on a foil-lined baking sheet; set aside. 
2. Combine the honey, hoisin sauce, soy sauce, oyster sauce, ginger and five-spice powder in a small bowl. Prick all over with a fork; rub with 1 Tbsp. of the honey-hoisin marinade, 1/4 tsp. salt and a few grinds of pepper. Place on the wire rack.
3. Roast the pork until the surface looks dry, about 10 minutes. 
4. Remove 3 more tablespoons of the marinade to a separate bowl and brush all over the pork (save the remaining marinade for topping); Return the roast to the oven and cook until a thermometer inserted into the center registers 145 degrees F, 16 to 18 more minutes. 
5. Transfer to a cutting board and let rest 5 minutes.
6. Meanwhile, bring a pot of salted water to a boil; Add the bok choy and boil until crisp-tender, about 30 seconds; Remove with a slotted spoon to a paper towel lined plate. 
7. Add the noodles to the boiling water and cook as the label directs. Drain thoroughly, then toss with the sesame oil and season with salt and Szechuan pepper or freshly ground black pepper 
8. Slice the pork; Divide the noodles among shallow bowls;Top with the pork and bok choy. 
9. Drizzle with the reserved honey-hoisin marinade and top with scallions prior to serving.

Enjoy!

Chicken Wonton Tacos

Chicken Wonton Tacos

adapted from Taste of Home

Applebee's™ served a variation of this dish until about 2020 when they downsized their menu due to the pandemic.

To make the recipe a little easier, replace the red & green cabbage and carrot with bagged coleslaw mix.

Makes 8 tacos                                                                    1.5 WW pts / taco

1 Tbsp. hoisin sauce
1 1/2 tsp. soy sauce
1 1/2 tsp. sesame oil
1 garlic clove, minced
1/2 tsp.  minced fresh ginger
1/4 lb. ground chicken

Slaw
1/2 cup shredded green cabbage

1/2 cup shredded red cabbage

1/2 cup shredded carrot
1 scallion, shredded
3/4 tsp. rice vinegar
3/4 tsp. soy sauce
3/4 tsp. sesame oil
3/4 tsp. honey
8 wonton wrappers
Cooking spray
1 Tbsp. Sweet chili sauce
Chopped fresh cilantro

1. In a bowl, mix the hoisin sauce, soy sauce, sesame oil, garlic, and ginger until blended. 
2. Add the chicken to the bowl chicken and toss to coat; Let stand 15 minutes. 
3. Preheat oven to 375º. 
4. In another bowl, combine the cabbages, carrot, green onions, vinegar, soy sauce, sesame oil and honey and toss to coat.
5. Cover the slaw and refrigerate until serving.
6. Drape the wonton wrappers over edges of a 13x9-in. baking pan; Spritz with cooking spray. 
7. Bake until lightly browned, about 7 minutes.
8. While the wontons are baking, cook the chicken mixture until chicken is no longer pink, about 5 minutes.
9. Fill wonton shells with chicken mixture. 
10. Top with coleslaw, chili sauce and cilantro prior to serving.

Enjoy!

Basic Potato Salad

Basic Potato Salad

adapted from Martha Stewart.com

Sometimes the best way to cook is to just keep it simple. You can not get much more simple than this recipe.

Makes 3 servings                                                                 2 WW pts / serving

3/4 lb. yellow potatoes, scrubbed and cut into ¾-inch cubes
4 tsp, sherry or white wine vinegar
1 scallion, white part minced, green part thinly sliced
Kosher salt and freshly ground black pepper
1/4 cup reduced fat mayonnaise

1. Set a steamer basket in a large pot with a lid and add enough water to come just below basket; Bring to a boil.
2. Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. 
3. Steam the potatoes, until tender, about 15 minutes.
4. Meanwhile, in a medium bowl, combine mayonnaise vinegar, scallion whites, and salt and pepper to taste.
5. Add the potatoes to the vinegar mixture and toss gently to combine.
6. Cool to room temperature, about 1 hour or chill until ready to serve.
7. Garnish with scallion greens before serving.

Enjoy!

Pork Dumpling Baked Tomatoes

Pork Dumpling Baked Tomatoes

adapted from Bon Appetit

The tomatoes are stuffed with a gingery pork mixture that tastes similar to the filling in potstickers or gyoza. Don't skip the chili crisp mixture. It makes the dish.

If you have a grapefruit spoon, one with a serrated edge, makes it much easier to scoop out the tomatoes.

Chili crisp is a condiment made from fried chili peppers and other aromatics infused in oil, often with added crunchy bits such as  fried garlic or shallotsand is known for its combination of heat, umami, and satisfying crunch. I have tried a couple of different brands and prefer the Fly By Jin brand™.

Makes 2 servings                                                                2 WW pts. / serving

2 large beefsteak tomatoes
pinch of Kosher salt
1/2 large, beaten egg
1 1/2 tsp. grated ginger
1 garlic clove, finely grated
1/4 lb. lean ground pork
1/3 cup panko
1 tsp. olive oil
1 scallion, thinly sliced
1 1/2 Tbsp. soy sauce, divided
1 tsp. chili crisp
1 tsp. unseasoned rice vinegar
1/3 tsp. toasted sesame oil

1. Preheat  an oven to 400°. 
2. Using a serrated knife, slice tops off the tomatoes; Reserve tops. 
3. Scoop cores with seeds and pulp out of tomatoes and place in a small bowl; Discard fibrous cores, reserving the seedy pulp. 
4. Season inside of each tomato with kosher salt; Arrange in a small baking dish.
5. Combine the egg, ginger, garlic, ground pork, olive oil, scallions, 1/2 Tbsp, soy sauce, salt, and 2 Tbsp. + 2 tsp. tomato pulp in a large bowl. 
6. Using your hands, gently mix to combine, then stuff each tomato with filling. Set reserved tops over the filling.
7. Bake stuffed tomatoes in the preheated oven until pork is tender and cooked through (an instant-read thermometer inserted into the center should register at least 160°), about 45 minutes.
8. Meanwhile, mix the chili crisp, rice vinegar, 1 tsp. toasted sesame oil, and remaining 1 Tbsp. soy sauce in a small bowl. Set sauce aside.
9. Serve baked tomatoes drizzled with the chili crisp mixture.

Enjoy!

Five Herb Frittata with Prosciutto and Parmesan

Five Herb Frittata with Prosciutto and Parmesan

adapted from Food & Wine

Whether you prefer your eggs creamy (like me) or drier (overcooked - like my husband), this stove top frittata is herby and delicious.

Makes 2 servings                                                                 2 WW pts  / serving

4 large eggs
2 tsp. water
1 Tbsp. mint, finely chopped
1 Tbsp. parsley, finely chopped
1 Tbsp. scallions greens or chives, finely chopped
1/2 tsp. oregano, finely chopped
1 tsp. thyme, finely chopped
Cooking spray
½ ounce prosciutto (2 slices torn)
Parmesan cheese shavings, for serving

1. In a bowl, beat the eggs with the water. 
2. Beat in the mint, parsley, chives, oregano and thyme.
3. In a skillet  coated with cooking spray, cook the egg mixture over moderately low heat, without stirring, until just beginning to set at the edge, about 3 minutes. 
4. Using a spatula, lift the edge and tilt the pan so the egg mixture can seep underneath. 
5. Continue to cook, lifting the frittata and tilting the pan occasionally, until the frittata is just set and creamy on top, 3 to 5 minutes longer. 
6. Scatter the prosciutto over the frittata and slide it onto a plate. 
7. Garnish with shaved Parmesan and serve immediately.

Enjoy!

Hoisin Wings

Hoisin Wings

adapted from Food Network

Baking the wings makes them a little healthier than frying them. Putting them back into the oven after tossing them with the glaze makes them a little less sticky.

You can also make boneless wings by cutting up a boneless, skinless chicken breast. Cook it for about 15 minutes (only 3 WW pts / serving).

Makes 2 servings                                                                21 WW pts / serving

1 lb. split chicken wings 
1/4 cup plus 2 tablespoons soy sauce
2 tsp. sesame oil
Freshly ground pepper
1 Tbsp. toasted sesame seeds
1 tsp. finely grated fresh ginger
1/2 clove garlic, finely grated
1 1/2 Tbsp. hoisin sauce
1 1/2 Tbsp. sugar free orange marmalade
1 Tbsp. ketchup
2 tsp. rice vinegar
1 1/2 tsp. sriracha
1 scallions, thinly sliced

1. Combine the wings, 1/4 cup soy sauce and the sesame oil in a large bowl. 
2. Season generously with pepper and toss to coat; set aside to marinate at least 15 minutes.
3. Preheat a convention oven or air-frier to 400F; If using conventional oven preheat to 425F.
4. Whisk together the ginger, garlic, hoisin sauce, marmalade, ketchup, vinegar, sriracha and remaining 2 Tbsp. soy sauce in a bowl until smooth; set aside.
5. Arrange the chicken wings on a baking sheet; Cook flipping halfway through, until golden and crisp, 16 to 20 minutes for convention or 3--45 minutes for conventional. 
6. Remove the wings, add them to the bowl with the glaze and toss to coat. 
7. Return the wings to the oven and cook until sticky and glazed, 4 to 6 minutes. 
8. Transfer to a serving platter and top with the toasted sesame seeds and scallions.

Enjoy!

Potato Salad with Cauliflower and Caramelized Onions

Potato Salad with Cauliflower and Caramelized Onions

adapted from Food Network

Think caramelized onion dip with potato salad. The caramelized onions adds sweetness and the sour cream gives a the tang to the creamy mayo. 

Makes 2 servings                                                            6 WW pts / serving

3/4 yellow potatoes, cut into 1-inch pieces
1/4 medium head cauliflower, cut into small florets
1 1/2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 medium onion, thinly sliced

2 Tbsp. water, divided, plus more as needed
2 Tbsp. reduced fat mayonnaise
2 Tbsp. reduced fat sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt, plus more to taste
1/4 tsp. onion powder
1 scallion, white and green parts, thinly sliced, plus more for garnish

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with foil or parchment.
3. Toss the potatoes and cauliflower with the olive oil; Season generously with Kosher salt and pepper. 
4. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
5. Add the remaining 1/2 Tbsp. olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. 
6. Reduce the heat to medium and add 1 tablespoons of water; Cook until the water evaporates. 
7. Add 1 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. 
8. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
9. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a bowl. Season with Kosher salt and pepper and more garlic salt, if desired. 
10. Add the onions. potatoes, cauliflower and scallions to the bowl; Toss to coat.
11. Refrigerate until ready to serve.
12. Garnish with additional scallions prior to serving.

Enjoy!

Easy Baked Chicken Cheese Enchiladas

Easy Baked Chicken Cheese Enchiladas

adapted from Gourmet 2003

Not so authentic, but a good way of using leftover chicken or turkey. It is quick to pull together with ingredients most of us have in our refrigerator.

Pictured with Cheese Enchiladas with Tomatillo Chile Sauce

Makes 2 servings                                                            7 WW pts / serving

1 oz. reduced fat cream cheese

1 Tbsp. reduced fat sour cream

3/4 cup prepared salsa, divided

1/2 cup reduced fat shredded cheddar cheese, divided

1/2 cup shredded, poached, leftover or rotisserie chicken breast

1/4 cup corn kernels, fresh or frozen, thawed

1/8 tsp. cumin

1/8 tsp. cayenne

Kosher salt and freshly ground pepper to taste

2 scallions, thinly sliced

2 medium flour tortillas

1. Preheat oven to 325F.
2. In a small bowl cream together the cream cheese and the sour cream; Stir in 1/4 cup of the salsa, 1/4 cup of the grated cheese. 
3. In a second bowl toss together the chicken, corn, cumin, cayenne, salt, pepper, and 1/2 of the scallions. 
4. Add the chicken mixture to the cheese mixture and stir to combine.
5. In a baking dish spread a 1/4 cup of the salsa over the bottom. 
6. Place half of the filling on a corn tortilla, roll up and transfer to the baking dish with the seam side down. 
7. Repeat process for remaining tortilla. 
8. Pour remaining salsa over enchiladas, spreading to coat 
9. Sprinkle remaining grated cheese over the top. 
10. Bake in the preheated oven for 20 to 25 minutes until hot and bubbly. 
11. Sprinkle with the remaining scallions and serve warm.

Enjoy!

Chicken with Snap Peas and Shiitakes

Chicken with Snap Peas and Shiitakes

Adapted from Food Network

Blanch the snap peas by cooking them in boiling for for 1-1 1/2 minutes then transfer to an ice bath to stop the cooking.

You can reduce the WW points bu using boneless skinless thighs.

Served with Scallion Speckled Rice

Makes 2 servings                                                            10 WW pts / serving

2 boneless, skin on chicken thighs
1 tsp. sesame oil
2 Tbsp. oyster sauce
2 tsp. cornstarch
2 garlic cloves, minced and, divided
2 tsp. grated ginger, divided
3 oz. snap peas, blanched and held in ice bath
2 Tbsp. grapeseed oil or other neutral oil
2 sliced scallion, light green and white only
2 Tbsp. Homemade chicken stock or low sodium canned broth
2/3 cup sliced shiitakes mushroom caps
Penzeys Szechuan Pepper Salt or Kosher salt and freshly crushed black pepper to taste

1. Marinate chicken in sesame oil, oyster sauce, cornstarch, half of the garlic and half of the ginger for at least 30 minutes. 
2. In a hot wok, coat bottom with oil and add the remaining garlic, ginger and white scallions; Stir quickly to avoid burning. 
3. Season chicken with Szechuan pepper salt and cook until it reaches 165F, about 8 minutes. and remove from the pan.
4. Add chicken stock and reduce by half, about 1 minute.
5. Add mushrooms quickly stir for 1 minute.; Add peas just to heat up 
6. Adjust seasoning then serve the vegetables with the chicken.

Enjoy!

Tomato Scallion Parmesan Mini Quiches

Tomato Scallion Parmesan Mini Quiches

adapted from Eating Well

A fun play on a crustless quiche which comes together quickly. Trade out any leftover vegetables you have in the refrigerator.

Makes 1 serving                                                                1 WW pt. / serving

Cooking spray
1 slice deli cooked ham, cut in half
2 slices roma tomatoes, chopped
1/3 scallion, thinly chopped
1 leaf basil, chopped
a few grinds freshly cracked black pepper
2 tsp. finely shredded Parmesan cheese
1 large eggs, lightly beaten

1. Preheat oven to 350F. 
2. Coat 2  standard muffin cups with cooking spray.; Add water to the remaining cups to prevent scorching.
3. Line prepared muffin cups with ham. 
4. Divide tomatoes, green onions, basil and pepper among cups. 
5. Top with cheese. 
6. Pour eggs over tomato mixture.
7. Bake 20 to 25 minutes or until puffed and a tester comes out clean; Cool in cups 5 minutes. 
8. Serve warm.

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!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Hibachi Noodles

Hibachi Noodles

adapted from Grilled Cheese Social

Hibachi Noodles are usually made with yakisoba noodles, which are long, flat wheat noodles. If you can't find yakisoba, you can substitute them with other long noodles, such as ramen, udon, rice noodles, or even gluten-free noodles. The sauce is buttery, salty and full of delicious Asian flavors.

Makes 2 servings                                                            12 WW pts / serving

4 oz. ramen or other long noodle
1 Tbsp. butter
2 cloves garlic, minced
1/4 tsp grated ginger
2 Tbsp. soy sauce
1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. water

1 tsp. sesame oil

1 Tbsp. fresh lemon juice
1 scallion, finely chopped

1. Cook the noodles according to package directions. 
2. Meanwhile, melt the butter in a pot over medium heat and add garlic, ginger paste and a pinch of salt. until the garlic is beginning to soften;  about 1-2 minutes.
3. Add soy sauce, brown sugar, and water and let the mixture simmer for a few minutes until it thickens.
4. Add cooked noodles and carefully toss.
5. Finish with a drizzle of sesame oil, lemon and scallions.

Enjoy!

Sautéed Corn

Sautéed Corn

If you have never tried microwaving your corn, you have to try it. It is the easiest way to get the silks off the cob. Once it is cooked it can still be tossed on the grill or added to other recipes. The length of time will vary from 3-5 minutes depending on the size of the corn and the power of your microwave.

The easiest way to cut kernels from the cob is to stand it up in the center of a bundt pan.

Makes 2 servings                                                                  0 WW pts / serving

1 ear of corn

Cooking spray

2 Tbsp. sliced scallions

2 Tbsp. + 2 tsp. chopped red or orange bell pepper

1 tsp. lime juice

Kosher salt and freshly ground bell pepper to taste

1. Rinse the corn with water to moisten the husks; Wrap in a paper towel.
2. Place the towel wrapped corn in the microwave; Cook 3-5 minutes.
3. Let rest 2 minutes; Remove the husks and cut kernels from cobs.
4. In a pan coated with cooking spray, sauté the corn with the scallions, bell pepper and lime juice until slightly charred.
5. Toss with the lime juice and season to taste with salt and pepper.

Enjoy!

Tangy Chicken Steak Sub

Tangy Chicken Steak Sub

adapted from Food Network

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

Makes 2 servings                                                              10 WW pts / serving *

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

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

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

2 Tbsp. reduced fat mayo

2 Tbsp. hot pepper spread or your favorite spicy peppers

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

Enjoy!

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

Pork, Pepper and Rice Noodle Soup

Pork, Pepper and Rice Noodle Soup

adapted from Food Network

This is a versatile recipe that can be made with beef, chicken or turkey and you can use any colored bell pepper just not the green as they tend to be more bitter.

Makes 2 servings                                                                5 WW pts / serving

2 tsp. olive oil
1.5 oz. mushrooms, stems removed, thinly sliced1 medium carrots (about 1.33 ounces), chopped
2/3 red bell pepper (about 2.33 ounces), finely chopped

2/3 tsp. Kosher salt, divided
Freshly ground black pepper
2/3 cloves garlic, minced
1 tsp. freshly grated ginger
1 scallions, thinly sliced, white and green parts separated
1/3 pound ground pork
2 2/3 cups Homemade chicken stock or canned broth

1 cups thinly sliced napa cabbage
2 tsp. soy sauce
2 tsp. rice vinegar

2 ounces flat rice noodles, cooked
Toasted sesame seeds, sriracha, and additional soy sauce for serving, optional

1. Heat the olive oil in a pot over medium-high heat until shimmering. 
2. Add the mushrooms, carrots, bell pepper, 1/3 tsp. salt and a few grinds of pepper and cook, stirring occasionally, until the vegetables are softened, 4 to 5 minutes. 
3. Add the garlic, ginger and scallion whites and cook, stirring, until softened, 2 to 3 minutes. 
4. Add the pork, 1/3 tsp. salt and a few grinds of pepper and cook, breaking up the pork until no longer pink, about 5 - 6 minutes.
5. Pour in the chicken broth and bring to a boil. 
6. Add the cabbage and cook until it is tender but still holds a bit of crunch, about 6 minutes. 
7. Stir in the soy sauce and vinegar; Stir to combine. 
8. Season to taste with salt and pepper.
9. Dice the cooked noodles between 2 bowls; Ladle the soup into bowls.
10. Sprinkle with the scallion greens and top with some sesame seeds and sriracha if desired prior to serving.

Enjoy!

Herbed Caper Sauce for Steak

Herbed Caper Sauce for Steak

adapted from Food Network

This is a robust sauce and needs a robust steal like a flatiron. When I serve sauces for meat I prefer to serve it on the side to allow people to use as much or as little as they like.

Makes about 6 Tbsp. of sauce                                           1 WW point / 2 Tbsp.

1 Tbsp. whole grain mustard

1 Tbsp. olive oil

1 Tbsp. capers in brine, drained, rinsed and chopped

1/2 Tbsp. red wine vinegar

1/2 tsp. Truvia brown sugar

1/2 tsp. Worcestershire sauce

1/2 small clove of garlic, finely chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. scallion greens, chopped

Kosher salt & freshly ground pepper to taste

Combine all ingredients in a small bowl.

Serve along side your favorite steak.

Enjoy!

Skinnier Vegetable Ramen

Skinnier Vegetable Ramen

adapted from Taste of Home

I love ramen but with trying to follow the WW lifestyle I needed to lighten it up a little. By adding a bunch of vegetables it fills you up without needing all of the noodles. If I was not trying to lighten up the recipe I would not add the extra steps of draining and cooking the noodles. I would have just kept throwing things into the pot. But..... we are trying to be good. 

Fresh ramen has less fat than the dried packages because part of the drying process involves frying. If you use the dried version the point count goes up to 5.

Makes 2 servings with extra noodles                                    3 WW point / serving

1 package (3 ounces) fresh ramen noodles 
2 cups Homemade chicken stock or canned broth

2 Tbsp. shredded carrots
2 Tbsp. shredded cabbage
1 Tbsp  slivered radishes, 
1/2 large fresh mushroom, chopped
1 tsp soy sauce
1/2 tsp. sambal oelek
1 tsp. sliced scallion

1. Divide the carrot, cabbage, radish and mushroom between 2 soup bowls; set aside
2. Cook the ramen in the chicken stock according to package directions.
3. Strain the noodles reserving the broth; Rinse the noodles to stop cooking.
4. Place 1 1/2 oz of noodles in each bowl; reserve the remaining noodles for another use.
5. Add the soy sauce and sambal to the broth; Adjust seasoning to taste.
6. Bring the stock back to a boil so it can soften the vegetables in the bowls; Divide the hot stock between the bowls
7. Top with scallions before serving.

Enjoy!

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

Kale Salad with Shaved Brussels Sprouts and Whole Lemon Vinaigrette

adapted from Food & Wine

Looking for ways to use up the rest of the Whole Lemon Vinaigrette we made yesterday. 

Make sure you massage the dressing into the kale to help tenderize it.

Makes 2 servings                                                             2 WW points / serving

1 Tbsp. Whole Lemon Vinaigrette

1 1/2 cups torn curly kale

1/3 cups thinly sliced Brussels sprouts

1 scallion, white part only, thinly sliced

1/2 Honeycrisp apple, roughly chopped

1 1/2 tsp. pecans, toasted

Kosher salt

Freshly ground black pepper

1. Toss the vinaigrette with the kale and Brussels sprouts and massage the dressing into the kale.
2. Add the scallion, apple and pecans; Toss to distribute.
3. Season to taste with salt and pepper.

Enjoy!