Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

Cheese and Onion Enchiladas with Tomatillo-Green Chile Sauce

adapted from Bon Appétit - July 2001

Cheese and delicious... these enchiladas are moderately spicy. Adjust your heat level by adjusting the amount of poblanos or canned chiles. 

Block cheese that is shredded as needed tends to melt more evenly that pre-shredded due to the stabilizers that are used to prevent it from clumping. 

Don't have Colby Jack, use Monterey jack, cheddar or the pre-shredded Mexican cheese blend. Reduce the WW points by using reduced fat cheese.

Pictured with Easy Baked Chicken Cheese Enchiladas

Makes 2 servings                                                              11 WW pts. / serving

6 oz. tomatillos, husked, rinsed, quartered
1/2 cup + 2 Tbsp. water
1 Tbsp. minced seeded jalapeño chilies
6 garlic cloves
1 1/4 cups chopped scallions, divided
2 poblano peppers, roasted and chopped or 1/4 + 2 Tbsp. canned green chiles
6 large spinach leaves
4 corn tortillas
1 cup shredded Colby Jack cheese
Cooking spray

1. Bring tomatillos, water, jalapenos and garlic to boil in a saucepan; Reduce heat to medium-low, cover and simmer until tomatillos are soft, about 15 minutes.
2. Transfer mixture to blender; add 1 cups of green onions, green chilies, and spinach and puree. 
3. Season the sauce  to taste with salt and pepper; Place sauce in a wide bowl.
4. Preheat oven to 350°F.
5. Coat a baking dish with cooking spray.
6. Dip a tortilla into the sauce;  Top with about 2 Tbsp cheese, and 1 Tbsp green onions.
7. Roll up tortilla; Place seam side down in prepared dish. 
8. Repeat with remaining tortillas, sauce, cheese, and onions.
9. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. 
10. Bake until cheese melts, about 15 minutes.

Enjoy!

Jerk Chicken

Jerk Chicken

adapted from Jerk from Jamaica by Helen Willinsky

Jerk chicken is a traditional Jamaican dish featuring chicken marinated in a spicy and aromatic blend of seasonings, then traditionally grilled or smoked. To make it easier for the home cook I put mine in the oven.

Makes 2 - 4 servings               7 WW pts for 4 servings / 14 WW pts for 2 servings

1 onion, finely chopped

1/4 cup finely chopped scallions

1 tsp. fresh thyme leaves

1/2 tsp. Kosher salt

1 tsp. sugar substitute

1/2 tsp ground allspice

1/4 tsp. ground nutmeg

1/4 tsp. ground cinnamon

1/2 habanero chile, chopped

1/2 tsp. freshly ground black pepper

1 1/2 tsp. soy sauce

1 1/2 tsp. vegetable oil

1 1/2 tsp. apple cider vinegar

2 chicken legs, thigh separated from drumstick

1. Make the marinade by combining all ingredients except the chicken legs and cooking spray; Whisk to combine.
2. Place the chicken in a resealable container and add the marinade; Turn the chicken to coat.
3. Place the chicken in the refrigerate to marinate for at least 4 hours or up to 24 hours.
4. Preheat the oven to 350F.
5. Place a rack over a baking sheet; Coat the rack with cooking spray.
6. Place chicken on the rack; Bake in the preheated oven until it registers 165F on an instant read thermometer, about 45 minutes.
7. Turn on the broiler; Broil the chicken until the chicken begins to crisp, about 5 minutes.

Enjoy!

Zucchini Feta Tots with Minty Yogurt Dip

Zucchini Feta Tots with Minty Yogurt Dip

adapted from Recipeineats

These tasty little bites are a great way to use the bounty of summer zucchini. Traditionally these tots or fritter are deep or pan fried but these are baked in a convection oven to make them healthier.

No convection oven? An air fryer will work. You can also cook them in a conventional oven at 400F but you might need to cook them longer.

Makes 9 tots                                                                            2 WW pts/ piece

1/3 lb. zucchini, shredded
3 pinches kosher salt, divided
2 2/3 Tbsp. rice flour 
1/3 cup panko breadcrumbs 
1 egg, beaten
1/4 cup scallions, finely chopped
2 2/3 Tbsp. shredded parmesan cheese

1 tsp. dried oregano 
1 small garlic clove, minced
1 2/3 oz feta cheese , crumbled
Cooking spray
Lemon wedges and fresh oregano leaves , optional garnishes
1/4 cup non-fat plain Greek yogurt 
1 tsp. fresh mint , finely chopped
1/2 tsp. lemon juice
1/2 tsp olive oil
Few grinds  of black pepper

1. Preheat convection oven to 390°F
2. Place the shredded zucchini mixed with a pinch of pepper in a colander; Let sweat for 30 minutes.
3. Place the drained zucchini in a towel and twist to remove excess water; Place the it in a bowl.
4. Add the rice flour, panko, egg, scallions, parmesan cheese, dried oregano, garlic, and a pinch of salt to the zucchini; Mix well to combine. 
5. Add the feta and gently stir through.
6. Line a baking sheet with foil and coat with cooking spray
7. Form the tots using a tablespoon of zucchini mixture and place on prepared pan.–
8. coat the tots generously with cooking spray. 
9. Bake for 25 minutes, or until golden brown and a crunchy crust forms on the surface. 
10. While the tots are baking, make the mint by combining the yogurt, mint, lemon juice, olive oil, remaining salt and pepper.
11. Garnish with fresh oregano leaves, if using, and serve with minty yogurt and lemon wedges.

Enjoy! 

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Scallion Speckled Rice

Scallion Speckled Rice

adapted from Bon Appetit

Scallion-infused oil, or pa gireum in Korean, is a fragrant way to start this simple but tasty rice dish. 

Served with Chicken with Snap Peas & Shiitakes

Makes 3 servings                                                                7 WW pts  1/2 cup

1/2 thinly sliced scallions whites and light green parts

1 Tbsp. thinly sliced scallion dark green part 
1 Tbsp.. grapeseed oil or other neutral oil
1/2 cup jasmine rice, rinsed until water runs almost clear
½ tsp. Kosher salt, plus more for seasoning

1. Heat the oil in a saucepan over medium; Add white and pale green scallion parts and cook, stirring occasionally, until golden and tender, about 5 minutes.
2. Add the rinsed rice,  1/2 tsp. salt, and 3/4 cup water and bring to a boil. 
3. Tightly cover pan and reduce heat to low; cook, adjusting heat as needed to maintain a simmer, 10 minutes.
4. Remove rice from heat, uncover, and scatter reserved dark green scallion parts on top. Drape a kitchen towel over pan and cover with lid. Let sit 10 minutes to allow the rice to steam and finish cooking.
5. Fluff rice with a fork to incorporate scallions. 
6. Season to taste with more salt if needed.

Enjoy!

Sichuan Beef Tenderloin

Sichuan Beef Tenderloin

adapted from Food Network

You can adjust the heat of the dish by removing some of the chiles or by leaving the seeds in the chiles.

If the sauce gets too thick while it is resting, thin it out to your liking with a little water.

Makes 3 servings                                                            6 WW pts / serving

2 tsp. corn starch
2 tsp. egg whites
2 tsp.Chinese cooking wine or white wine
1 tsp. minced garlic
1 tsp. garlic powder
1/2 tsp. Freshly ground black pepper
Pinch Kosher salt
10 ounces beef tenderloin, cut into 3/4-inch cubes

2 Tbp. soy sauce
2 Tbsp. sugar substitute
2 Tbsp. Chinese black vinegar

2 Tbsp. water
2 tsp.corn starch

5 ounces vegetable oil
6 pieces dried chile de arbol, stems & seeds removed, 1/4-inch dice
2 tsp. scallions, white and light green parts, chopped
1 tsp. minced garlic
1 tsp grated ginger
1 cup steamed broccoli

1 1/2 cups cooked white rice for serving

Chopped scallion greens for garnish.

1. Combine the corn starch, egg whites, wine, garlic, garlic powder, pepper and salt in a bowl; Whisk together. 
2. Add in the cubed beef; Set aside to marinate for 15 minutes.
3. In a small saucepan bring the soy sauce, sugar and vinegar to a boil. 
4. Combine water and the corn starch in a small bowl to make a slurry; Stir into the sauce.
5. Cook the mixture for 1 minute; Remove from the heat and set aside.
6. Heat vegetable oil in a wok until just hot (a drop of water will sizzle); Pour rhe oil into a heat proof container and reserve.
7. Return the pan to the heat and cook the marinated beef  until seared on both sides.; Remove the beef from the pan; Set aside.
8. Add 2 teaspoons of the reserved oil to the pan; Add the dried chiles and saute for 30 seconds
9. Add in the onions, garlic and ginger, and saute until the onions are lightly wilted and the garlic and ginger are slightly caramelized, about 1 minute.
10. Return the beef to the pan, and add the broccoli and sauce.
11. Serve over the rice garnished with scallions.

Enjoy!

San Francisco Style Garlic Noodles

San Francisco Style Garlic Noodles

adapted from America's Test Kitchen

I had never heard of San Francisco Garlic Noodles prior to reading the article. According to AI, it originated at the Thanh Long restaurant in San Francisco. It feature chewy, garlicky, and buttery noodles. They are an umami bomb.

Maggi seasoning is a savory element that made from hydrolyzed vegetable protein, which is derived from wheat. Make sure you are using garlic powder not granulated garlic or the sauce will be grainy.

Clarifying the butter(removing the whey) gives it a higher smoke point. If it is not the whey will brown and create a nutty taste which will detract from the garlic.

Makes 2 servings                                                                20 WW pts / serving

4 Tbsp. butter, cut into 4 pieces
1 tsp. garlic powder
1/4 cup Parmesan cheese, grated on the large holes of a box grater
2 1/2 tsp. minced garlic, divided

1 1/2 tsp. water, divided
pinch Kosher salt
1 lb. fresh udon noodles
1 1/2 tsp. Maggi liquid seasoning
1 1/2 scallions, sliced thin
1/8 tsp. sugar substitute
Freshly ground black pepper.

1. To clarify the butter, microwave butter, covered, in a cup at 50 percent power until melted, about 30 seconds; Let sit until whey and yellow butterfat separate, about 3 minutes. 
2. Combine the garlic powder and 3/4 tsp. water in small bowl; Stir until smooth paste forms.
3. Stir in additional 3/4 tsp. water; Set aside.
4. Bring a pot of water to a boil. 
5. Meanwhile, transfer 1 1/2 Tbsp. clarified butter to a skillet.
6. Add 2 tsp. garlic and salt; Cook over medium-low heat, stirring occasionally, until garlic is pale golden brown, about 5 minutes. 
7. Add remaining 1 tsp. garlic, stir well, and remove skillet from heat.
8. When water comes to boil, add noodles; Cook, stirring occasionally, until al dente, about 5 minutes. Transfer the noodles directly from the water to the skillet.
9. Add the Maggi to skillet; Cook over medium-high heat, tossing with tongs, until Maggi is absorbed and any large garlic clumps are broken up, about 30 seconds. 
10. Add the scallions, sugar substitute, remaining 2 1/2 Tbsp. remaining whey and butterfat, and the garlic powder mixture; Toss until well combined, about 30 seconds. 
11. Off heat, season with to taste with freshly ground black pepper.
12. Add 2 Tbsp. Parmesan cheese and toss to combine. 
13. Serve immediately, passing the remaining Parmesan separately.

Enjoy!

Homemade Veggie Cream Cheese Finger Sandwiches

Homemade Veggie Cream Cheese Finger Sandwiches

adapted from Food Network

Homemade veggie cream cheese is so much better than store bought!

Makes 24 servings 

1 1/2 (8-ounce) packages reduced fat cream cheese, slightly softened
2 Tbsp. finely diced red onion
1 1/2 tsp.  chopped chives, or more to taste
1 1/2 tsp. chopped fresh dill, or more to taste
3 scallions, sliced
1/2 large carrot, peeled and finely grated
1/2 stalk celery, finely diced
1/2 clove garlic
1/4 red bell pepper, finely diced
12 slices hearty white bread

1. Combine the cream cheese with the red onion, chives, dill, scallions, carrot, celery and garlic in the bowl of a food processor. 
2. Pulse until mixed together and the spread reaches the consistency you want.
3. Spread the cream cheese mixture 6 of the slices of br4ead' Top with remaining bread.
4. Cut off the crust from the sandwiches.
5. Cut into quarters prior to serving.

Enjoy!

Pepped Up Potato Salad

Pepped Up Potato Salad

adapted from Gourmet Magazine May 1994

Soaking the seeds overnight infuses the vinegar with the mustard and celery flavors that get dispersed throughout the salad. I do not light chunks of hard boiled eggs in my potato salad so I blend them into the mayonnaise.

Makes 5-6 servings                                                            4 WW pts / serving

1 1/2 tsp. mustard seed
1 tsp. celery seed
3 tbsp. cider vinegar

2 lbs. Yukon Gold potatoes
1 1/2 tsp. Kosher salt
1/2 cup finely chopped scallions, plus additional for garnish
3/4 cup mayonnaise
4 hard boiled eggs. 3 chopped, 1 sliced

Aleppo pepper for garlish, optional

1. In a small bowl combine the mustard seed, celery seed and vinegar. Set aside for several hours or overnight.
2. Place the potatoes in a pot of water covered by 2 inches of water. Simmer covered until tender, about 30 minutes.
3. Drain; Cool: Cut into 3/4 inch dice.
4. In a small food processor combine the mayonnaise, 3 eggs and seed mixture to form a dressing. 
5. In a large bowl combine the potatoes and scallions; Toss with the dressing to coat.
6. Chill.
7. Prior to serving, garnish with the sliced eggs, additional scallions and Aleppo pepper if using.

Enjoy!

Vegetable Sushi Roll with Sesame Miso Sauce

Vegetable Sushi Roll with Sesame Miso Sauce

adapted from Bon Appetit August 1991

Somen are thin, white, Japanese noodles made from wheat flour. They can be found on Amazon or local Asian markets. Feel free to substitute angel hair pasta or soba noodles.

The original recipe cut the rolls into 1- inch pieces. I was not convinced that they were going to hold together so I left them whole.

Makes 2 servings                                                                2 WW pts / serving

2 Tbsp. rice wine vinegar
2 Tbsp. Homemade chicken stock, or canned broth
1 Tbsp miso

1 1/2 tsp. sugar substitute
4 large Napa cabbage leaves
2 1/2 oz. somen noodles
2 cups cold water
8 matchstick size strips red bell pepper
8 matchstick size strips hothouse cucumber
8 matchstick size strips scallions
8 matchstick size strips carrot

1. Prepare the sauce by whisking together the vinegar, stock, miso and sugar substitute in a small bowl; Set aside.
2. Fill a skillet 2/3 full with water; Bring to a boil. 
3. Add 2 cabbage leaves and simmer until leaves are just pliable, about 1 1/2 minute. 
4. Remove from water with a slotted spoon to colander. 
5. Repeat with remaining cabbage leaves; Dry thoroughly.
6. Return water in skillet to boil.
7. Add noodles and bring to boil. 
8. Stir in 1 cup cold water and return to boil. 
9. Stir in other cup of cold water and return to boil. 
10. Drain noodles; Rinse under cold water to cool and drain well.
11. Pat the cabbage dry with a paper towel; Place cabbage on work surface. 
12. Place ¼ of the noodles across width of leaf, 1 inch from stem. 
13. Top the noodles with 2 strips each of pepper, cucumber, scallion and carrots. 
14. Fold stem end in over filling, then continue to roll up tightly. 
15. Repeat with remaining leaves. 
16. Cover and chill 1-4 hours.
17. Serve passing sauce separately.

Enjoy!

Asian Pork Tenderloin with Sesame Snap Peas

Asian Pork Tenderloin with Sesame Snap Peas

adapted from Food Network

We love Asian flavors and Emeril Lagasse was one of the first chef's I watched on Food Network I never realized he created his own Asian seasoning - Emeril's Asian Essence™. It does not look like it is available to purchase any longer but there is a recipe on Emeril.com. I modified the recipe there to create only the 1 Tbsp. that you need for this recipe. You can click on the link in the recipe or use you favorite seasoning blend.

This is a little spicy so adjust the red cayenne in the seasoning blend to your taste.

Makes 2 servings                                                          4 WW points / serving                                                          

2 Tbsp. coarsely chopped scallions
2 Tbsp. coarsely chopped shallots
1/4 cup soy sauce
2 Tbsp. pineapple juice

2 Tbsp. loosely packed fresh cilantro leaves
1 Tbsp. coarsely chopped fresh ginger
1 Tbsp. honey
1 Tbsp.  rice wine vinegar
1 Tbsp.  Emeril's Asian Essence™
1 Tbsp. chopped garlic
1 1/2 tsp. sesame oil
1 1/2 tsp. crushed red pepper
1/2 pork tenderloins (about 1/2 pounds total)

1 tsp. sesame oil
1/4 lb. snap peas, cleaned
3/4 tsp black sesame seeds
1/4 lemon, juiced

Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley leaves

1. Combine the green onions, shallots, soy sauce, pineapple juice, cilantro, ginger, honey, rice wine vinegar, Essence, garlic, sesame oil and crushed red pepper into the bowl of  a mini food processor; Process to puree. 
2. Place the tenderloins in a quart plastic storage bag and pour in the marinade. 
3. Seal the bag and refrigerate for 1 hour.
4. Preheat the oven to 400 degrees F.
5. Heat an ovenproof skillet over high heat; Add the tenderloins and sear, turning to ensure even browning, about 4 minutes. 
6. Transfer to the oven and cook for 10 to 13 minutes, or until an instant-read thermometer inserted in the thickest part reads 140 F. 
7. Remove from the oven and let rest for 5 minutes.
8. While the pork is cooking, heat a sauté pan over high heat, add sesame oil and heat. 
9. Add the snap peas and stir-fry for 3 minutes. 
10. Add the sesame seeds and toss well. Add the lemon juice and zest
11. season to taste with salt and pepper. 
12. Garnish with parsley before serving the peas topped with the pork.

Enjoy!

Baked Potato with Whipped Feta

Baked Potato with Whipped Feta

adapted from Food Network

If you want to decrease the number of points just use less of the topping and add a few sprays of Parkay cooking oil spray to moisten the potato

Makes 2 servings                                                   4 WW points / serving                                                                 

1/4 tsp dried rosemary
1/2 tsp. dried thyme 
Grated zest of 1/3 lemon
3/4 tsp. Kosher salt 

1  large (8- to 10-ounce) baking potatoes
Cooking spray
2 oz. feta cheese, crumbled
1 oz. cream cheese, at room temperature
2 Tbsp. freshly squeezed lemon juice

2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper

Chopped fresh scallions

1. Preheat the oven to 400 degrees F. 
2. Line a sheet pan with aluminum foil.
3. Place the rosemary, thyme, lemon zest, and salt in the bowl of a mini food processor and pulse 10 to 12 times, until finely chopped.
4. Spread the mixture in a shallow bowl or plate; Set aside.
5. Scrub the potato, dry them well, and pierce them all over with the tines of a fork. 
6. Place the potato on the prepared sheet pan and rub rub it all over with 1 tsp. of olive oil. 
7. Roll the potato in the salt and herb mixture and put it back on the sheet pan. 
8. Bake for 60 to 75 minutes, or until tender. 
9. Meanwhile, combine the feta, cream cheese, lemon juice and olive oil in the mini food processor; process until well combined; season to taste with salt and pepper.
10. Cut the potato in half; Squeeze the ends towards the middle to open up the flesh.
11. Top with a generous scoop of whipped feta. 
12. Sprinkle with scallions prior to serving.

Enjoy!

Cauliflower with Sesame Toasted Cashews

Cauliflower with Sesame Toasted Cashews 

adapted from Cooking Light Annual Recipes 2015

The sesame oil enhances the nutty flavor of the cashews. 

If you don't want to purchase the Penzeys Szechuan Pepper Salt you can substitute 1/8 tsp each Kosher salt and ground black pepper but I would highly recommend giving it a try.

Makes 2 servings                                                     2 WW points / serving

2 cups cauliflower florets
1 tsp. sesame oil
1 Tbsp. unsalted cashews
1/3 tsp. grated fresh ginger
1/4 tsp. Penzeys Szechuan pepper salt
2 tsp. sliced scallions

1. Bring a medium saucepan of water to a boil.
2. Add the cauliflower; Boil 4 minutes; Drain.
3. Heat the sesame oil in a skillet over medium heat. 
4. Add the cashew, ginger, salt, and pepper
5. Cook until the nuts are toasted, about 4 minutes. 
6. Toss cauliflower with nut mixture
7. Top with green onions. before serving.

Enjoy!

Yang Chow Fried Rice

Yang Chow Fried Rice

adapted from Sara's Weeknight Meals

Yang Chow Fried Rice is named after the city of Yangzhou, China. It is a wok fried rice that is made with 2 proteins, frequently pork and shrimp but sometimes with chicken or duck. It is a sweet and savory with minimal use of spices and sauces.

Makes 2 servings                                                                12 WW pts / serving

2 tsp. grapeseed oil
2 oz. shrimp, cut into 1/2 inch pieces
1 1/2 cups cold cooked jasmine rice
1/2 cup frozen peas
4 oz. Chinese BBQ pork, cut into 1/2 inch dice
1/4 cup chopped scallions
1/4 + 1/8 tsp. Penzeys Szechuan Pepper Salt or 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper

1. Heat a wok over high heat
2. Cook the shrimp in 1 tsp. grapeseed oil until just turning orange but not cooked through, about 1 minute.
3. Add the remaining 1 tsp. oil rice and peas, cook another 2-3 minutes, breaking up any rice clumps with a spatula.
4. Add the BBQ pork, scallions and Szechuan pepper salt and cook an additional minute until heated through and the shrimp are cooked through.

Enjoy!

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

adapted from America's Test Kitchen

My husband loves crispy Brussels sprout but deep fry creates a mess and it is just not healthy. We all know that air fryers are mini convection ovens and neither truly "fry" anything. But roasting can also create a crispy exterior.

Makes 2 servings                                                              2 WW points / serving

Dipping Sauce

2 Tbsp reduced fat mayonnaise

1 1/2 tsp minced scallion greens

1/4 tsp. lemon zest

2 tsp lemon juice

1/4 tsp Worcestershire sauce

1/4 tsp. Dijon mustard

1/8 tsp garlic powder

1/2 lbs. Brussels sprouts, trimmed and halved

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the convection oven / air fryer to 350F.
2. Place the Brussels sprouts on a baking sheet lines with foil and coated with cooking spray if using convection oven or place in the air fryer basket.; Coat the sprouts with cooking spray.
3. Transfer to the oven / air fryer cook for about 10 minutes, toss, continue cooking until they are tender, well browned and crisp, about another 10 minutes.
4. Season to taste with salt and pepper; serve with the dipping sauce.

Enjoy!

Cucumber Salad

Cucumber Salad

adapted from Food Network

Lighten up a creamy salad dressing by using low fat sour cream. It still gives you the creamy mouth feel without the fat and calories.

If you are serving it with a protein that is seasoned with a salty dry rub or seasoned salt, use that in the salad as well to carry the seasoning between the two dishes.

Aleppo pepper does provide a little heat but it is better known for providing a more complex pepper taste which is sweet, earthy and tart.

Served with Bay Chile Chicken

Makes 1-2 servings

1/2 English cucumber, seeded and sliced
4 tsp low-fat sour cream
1 tsp. lemon juice
pinch of Bay Chile Salt or Kosher salt
pinch of Aleppo pepper or freshly ground black pepper
Minced scallion green, for garnish (optional)

1. Put the sour cream, shallots, lemon juice, and bay chile salt and Aleppo pepper; Whisk to combine.
2. Add cucumbers and toss to coat.
3. Garnish with scallions, if using.

Enjoy!

Dak Gomtang (Korean Chicken Soup)

Dak Gomtang (Korean Chicken Soup)

Adapted from KoreanBapsang.com

I like to play with recipes from different cultures. This is a flavorful soup that uses ingredients that do NOT require a trip to an Asian market. Gotchu™ is a Korean hot sauce made from gochugaru a Korean chili blend. I was able to get mine at a local chain grocery store.

Makes 4 servings

6 cups homemade chicken stock or canned broth
5 large garlic cloves
1 1/2 -inch piece ginger, sliced
1/4 medium onion, quartered
1-2 scallions, white parts only
1/4 teaspoon whole black peppercorns (if available)

3 boneless skinless chicken thighs

3 scallions, finely chopped to garnish
Kosher salt and freshly ground pepper to taste

Cooked white rice for serving, optional

Spicy sauce (dadaegi), optional

1 1/2 tsp. Gotchu™ (Korean hot sauce)

1 tsp. minced garlic
1 1/2 tsp. soy sauce (guk ganjang)
1 1/2 Tbsp. chicken broth from the soup

1. Combine the stock with the garlic cloves, ginger, onion, scallions and bring to a boil in a pot. Simmer covered for 30 minutes to allow the flavors to meld.
2. Add the chicken thighs to the stock; return to a boil and cook for 5 minutes.
3. Remove from the heat, allow the chicken to poach for about 15-20 minutes until cooked through.
4. Transfer the chicken to a cutting board, when cool enough to handle shred.
5. Strain the stock and return it to the pot. Season to taste with salt and pepper
6. Make the spicy sauce by combining all ingredients in a small bowl. Whisk to combine.
7. Ladle stock into bowls, add shredded chicken and chopped scallions.
8. Serve the soup with the rice and spicy sauce on the side.

Enjoy!

Korean Cucumber Salad

Spicy Korean Cucumber Salad

adapted from Christieathome.com

This is the perfect spicy side dish for a Korean flavored meal.

Makes 2 servings

1/2 English cucumber, sliced
1 Tbsp. Kosher salt

1 Tbsp. soy sauce
2 cloves garlic, minced
1 Tbsp. rice wine vinegar
1 Tbsp. chili oil
1/2 Tbsp. sugar substitute
1/2 tsp. sesame oil
1 tsp. sesame seeds

2 Tbsp. scallions, finely sliced

1. In a colander, toss the cucumbers with the salt and allow to drain for 5-10 minutes.
2. Make the dressing by combining the soy sauce, garlic, vinegar, chili oil, sugar substitute, sesame oil and sesame seeds. Whisk to combine.
3. Toss the drained cucumbers with the dressing.
4. Sprinkle with scallions prior to serving.

Enjoy!

Feta and Dill Frittata

Feta and Dill Frittata

adapted from Food Network

Feta and dill are a classic combination. The technique for the stovetop portion of this recipe was new to me but I will adopt it for all of my frittata cooking as it minimized the browning on the bottom of the frittata.

Makes 2 servings                                                          0 WW pp / serving

4 large eggs
2 Tbsp. fat-free plain yogurt
2 Tbsp. fresh dill, chopped
1/4 tsp. ground turmeric
Kosher salt and freshly ground black pepper
2 scallions, white and light green parts only, sliced
3 Tbsp. fat free feta cheese

1. Preheat the oven to 350F.
2. Whish the eggs, yogurt, dill, turmeric salt and pepper in a bowl; Fold in the feta.
3. In a pan coated with cooking spray, saute the scallions until soft, about 45 seconds.
4. Add a little more cooking spray to the pan and gently pour in the egg mixture.
5. As the eggs start to set around the edges, scrape the edges with a heatproof spatula pulling the setting eggs towards the middle of the pan. Continue until the eggs are half cooked about 3 minutes.
6. Transfer the skillet to the oven and bake until the frittata is set, about 13 minutes.
7. Remove from the oven and allow to cool for a couple of minutes before serving.

Enjoy!

Dumpling Soup with Vegetables

Dumpling Soup with Vegetables

adapted from Food Network Magazine December 2010

Wonton soup is one of my favorites. Amping it up with a bunch of vegetables just makes it better.

Makes 4 servings                                                        2 WW pp / serving

2 cups homemade chicken stock or low sodium chicken broth
1 Tbsp. dry sherry 
1/2 tsp. sugar substitute
1/2 -inch piece ginger, peeled and thinly sliced
2 3-inch strips orange zest
Kosher salt and freshly ground pepper
1 scallions, sliced, white and green parts separated
1/2 cup sliced button mushrooms
1 medium carrots, thinly sliced
1/2 cup cabbage leaves, thinly sliced
8 frozen chicken dumplings
Soy sauce, for drizzling (optional)

1. Combine 1 cup water, stock, sherry, sugar, ginger, orange zest, salt, and pepper to taste in a pot. 
2. Cover and bring to a boil over high heat. 
3. Add the scallion whites, mushrooms and carrots. 
4. Simmer, uncovered, until the carrots are crisp-tender, about 4 minutes.
5. Add the cabbage, dumplings and scallion greens. 
6. Cover and cook until the dumplings are soft and heated through, 4 to 5 minutes. 
7. Divide the dumplings and soup among bowls. 
8. Drizzle with soy sauce, if desired.

Enjoy!