Truffle Risotto

Truffle Risotto

adapted from Emerils.com

A bowl of truffle risotto is truly indulgent. Each pearl of Arborio rice is meticulously slow-cooked, releasing its starches to create a silky, sauce enriched with Parmesan cheese and cream. The mushroom stock and the wild mushrooms enhance the mushroom flavor while the grated fresh grated truffles that finish this dish provide adeep, earthy aroma, blooming as they meet the gentle heat of the rice.

Makes 2 servings

1 Tbsp. olive oil
1 Tbsp. minced shallots
1 1/2 tsp. minced garlic
1/2 cup mixed wild mushrooms, sliced
1 cup Arborio rice
1 1/2 cups mushroom broth
2 Tbsp. heavy cream
1/2 cup grated Parmigiano-Reggiano cheese, plus 2 Tbsp. for garnish

Kosher salt and freshly ground black pepper
1 truffle, grated
In a saute pan, heat the olive oil; Saute the shallots, garlic and mushrooms for 1 minute. 

Stir in the rice and saute for 1 minute.

Add the mushroom broth 1/2 cup at a time., stirring constantly until most of the liquid has been absorbed before adding the next 1/2 cup; Repeat until all of the broth has been used and is fully absorbed into the rice, about 20 minutes. 

Stir in the cream, cook for 2-3 minutes. 

Fold in the most of the truffle shavings (reserving a little for garnish)and cheese; Season with salt and pepper. 

Spoon the risotto into a shallow bowl and garnish with truffle shavings, cheese and chives.

Enjoy!  










Yield: 4 servings

Salad with Gorgonzola, Bacon and Concord Grapes

Salad with Gorgonzola, Bacon and Concord Grapes

adapted from Food & Wine

Bacon, gorgonzola cheese, toasted hazelnuts and grapes gives you a combination smoky, savory, nutty an sweet with a slightly sour from the lemon vinaigrette.

Makes 2 servings                       8 WW pts / salad + 2 WW pts / Tbsp. of dressing

2 slices of bacon
2 Tbsp. hazelnuts
Kosher salt and freshly ground black pepper
2 Tbsp. sherry vinegar
2 Tbsp. minced shallots
1 Tbsp. fresh lemon juice
1/2 tsp. sugar substitute
2 Tbsp. olive oil

2 Tbsp. water
3 cups torn romaine lettuce or your preferred greens
1/4 cup seedless grapes, halved
2 oz. Gorgonzola cheese, crumbled

1. Preheat the oven to 325°. 
2. Place the hazelnuts in a small baking dish; Place in the oven and bake for 12 minutes.
3. If the hazelnuts have their skins on, transfer to a kitchen towel and rub until the skins are removed; Season the nuts with salt and pepper.
4. Place a rack on a foil-lined rimmed baking sheet; Put the bacon on the rack and bake for about 17 minutes, until browned but still chewy or to taste. 
5. Transfer the bacon to paper towels to drain, then cut into 1-inch pieces. Leave the oven on.
6. In a small bowl, whisk the sherry vinegar with the minced shallots, lemon juice, sugar substitute and olive oil until incorporated; Season to taste with salt and pepper. 
7. Divide the lettuce between 2 plates;  Layer the lettuce leaves with the bacon pieces, chopped hazelnuts, grapes and Gorgonzola dolce. 
8. Serve passing the vinaigrette at the table.

Enjoy!

Rainbow Chard with Almonds and Shallots

Rainbow Chard with Almonds and Shallots

adapted from Cooking Light Annual Recipes 2025©

Rainbow chard, a variety of Swiss chard, is a nutritional powerhouse packed with vitamins, minerals, and antioxidants that offer numerous health benefits. It's particularly rich in vitamins K, A, and C, which support bone health, vision, and immunity, respectively. It offers a varied flavor profile due to its mix of colors. It combines the earthy sweetness of red chard, the nutty flavor of golden chard, and the mineral notes of white chard.

Can't find Rainbow charg, substitute Swiss chard, mature spinach or kale.

Makes 2 servings                                                                  0 WW pts / serving

Cooking spray

2 Tbsp. sliced shallots, about 1/2 large
3 cups (about 3 oz.) pounds Rainbow chard leaves only, chopped, stems reserved for Pickled Chard Stems
1 Tbsp. water
Kosher salt and freshly ground black pepper

1/2 tsp. sherry or apple cider vinegar
1 tsp. sliced almonds, toasted and chopped

1. In a skillet coated with cooking spray, cook the shallots until starting to soften, about 1-2 minutes.
2. Add the chard leaves, water and a little salt, stirring until they wilt.
3. Add the vinegar; Adjust seasoning to taste with salt and pepper.
4. Top with almonds prior to serving.

Enjoy!

Braised Red Cabbage with Apple, Bacon, and Shallots

Braised Red Cabbage with Apple, Bacon, and Shallots

adapted from Cook's Illustrated November/December 2020

Red cabbage is the heartiest variety of cabbage. Do not substitute another variety because the cooking time will vary significantly. Be forewarned, the cabbage may takes on a bluish hue in the beginning steps. The color will be corrected when the vinegar is added in Step 7. 

Makes 2 servings                                                             1 WW pt / serving                                             
1 slice bacon, chopped
2/3 shallot, minced
2/3 lb. red cabbage, cored and sliced 1⁄4 inch thick
1/3 cup water
1/2 tsp. Kosher salt
1/3 Gala apple
1 Tbsp. red wine vinegar, plus extra for seasoning
2/3 tsp. sugar substitute
2/3 tsp. Dijon mustard
2 tsp. chopped fresh parsley, divided
Freshly ground black pepper

1. Cook bacon in a medium pot over medium heat, stirring occasionally, until fat is rendered and bacon is browned and crispy, about 8 minutes. 
2. Use a slotted spoon, transfer bacon to paper towel to drain; Set aside to cool. 
3. Add shallots to rendered fat left in pot and cook, stirring occasionally, until golden and soft, about 2 minutes. 
4. Add cabbage, water, and salt; Increase heat to high; and bring to boil.
5. Adjust heat to maintain simmer. Cover and cook until cabbage is tender but still intact, about 30 minutes, stirring halfway through cooking. 
6. While cabbage is cooking, peel apple and grate on large holes of box grater.
7. Add the  apple, vinegar, sugar, and mustard into cabbage. 
8. Increase heat to high and continue to cook, uncovered, stirring occasionally, until liquid has evaporated, about 2 minutes. 
9. Remove from the heat, stir in 1 tsp. parsley and pepper and season with salt and extra vinegar to taste. Transfer to shallow serving bowl, sprinkle with bacon and remaining parsley, before serving.

Enjoy!

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

Lamb, Roasted Shallot and Chorizo Skewers with Cabernet Vinaigrette

adapted from Food Network

The original recipe called for Rioja which is sweeter and fruitier than a cabernet but we had a cabernet in the house. If you were to use a Rioja you would not need as much honey in the vinaigrette.

The shallots need to be roasted in advance of cooking the skewers because the skewers cook in such little time you would be eating raw shallots.

Most of the calories / WW points (17 points in the whole recipe) come from the vinaigrette. There is about 7 Tbsp. of the vinaigrette. You can lower your point value by not using all of the vinaigrette.

Makes 2 servings

1 1/2 cups Cabernet Sauvignon wine
2 Tbsp. red wine vinegar
1 Tbsp. Dijon mustard
1 1/2 tsp. honey or more to taste
1 Tbsp. olive oil
Salt and freshly ground pepper
1/2 head garlic, peeled and crushed
1/3 cup olive oil
2 rosemary sprigs
1 lb. boneless lamb loin, cut into 1-inch pieces
1 link Aidells chorizo, sliced 1/4-inch thick
6 large shallots, roasted
2 metal skewers, or 2 wooden skewers soaked in water for 2 hours

1. In a small saucepan reduce the wine to 2 Tbsp.
2. Place the syrup in a blender with the vinegar, mustard, honey and olive oil.
3. Blend until combined. Season vinaigrette with salt and pepper to taste.
4. In a bowl, combine the garlic, olive oil, rosemary and lamb and marinate for 4 to 6 hours in the refrigerator.
5. Preheat the broiler or grill.
6. Thread the lamb cubes, chorizo and roasted shallots on the skewers; Season with salt and pepper to taste.
7. Cook for 2 to 3 minutes on each side for medium rare doneness.
8. Arrange on platter and drizzle with vinaigrette.

Enjoy!

* Since there was marinade left in the bowl. The amount of oil used in the calculation was determined by remeasuring the oil

Roasted Shallots in Their Skins

Roasted Shallots in Their Skins

Bon Appetit November 2019

Roasted shallots are very versatile. They were made today to be a component on a lamb kabob. But they can be chopped and added to yogurt for chip or veggie dip, mayonnaise for a sandwich condiment, vinaigrettes for mellow allium flavor or mashed potatoes for extra flavor.

                                                        

Makes 2 side servings                                                      0 WW points / serving

6 shallots (about 6 oz.), whole, unpeeled

1. Preheat the oven to 425F.
2. Place the shallots (unpeeled and rinsed) on a rimmed baking sheet. 
3. Roast in the oven until skins are deep golden brown and a knife easily pierces flesh 20-50 minutes, depending on the size. 
4. Let cool slightly, then slip out of skins.
5. Use as desired

Enjoy!.

Chicken with Tomato and Capers

Chicken with Tomato and Capers

adapted from Epicurious

The sweetness of the tomatoes combine nicely with the brininess of the capers.

Makes 2 servings                                                        2 WW points / serving

2 boneless, skinless chicken cutlets, about 3/4 lbs.
Kosher salt and ground white pepper to taste

Cooking spray  
1 tsp. olive oil
1 1/2 Tbsp. finely chopped shallots
1/2 tsp. finely chopped garlic
1 tsp. finely chopped fresh tarragon or 1/3 tsp. dried
1 cup canned petit diced tomatoes, pureed
1  Tbsp. red wine vinegar
4 tsp. drained capers
1/2 cup dry white wine
1 1/2 tsp. tomato paste

1/2-1 tsp. sugar substitute, if needed
1 Tbsp. chopped fresh parsley leaves

1. Sprinkle the chicken well with salt and pepper.
2. Heat the oil in a skillet coated with cooking spray.
3. Add the chicken breasts and sauté until lightly browned, about 5 minutes.
4. Remove the chicken from the pan; Keep warm.
5. Scatter the shallots and garlic around the chicken; Cook briefly.
6. Add the tarragon, tomatoes, vinegar, capers, wine, and tomato paste; Stir to dissolve the fond (brown bits sticking to the bottom of the skillet).
7. Bring to a boil, cover, reduce heat and simmer for 10 minutes.
8. Taste the sauce and adjust seasoning, using the sugar substitute if needed.
9. Return the chicken to the pan; Cook for 2 minutes or until heated through.
10. Sprinkle with parsley before serving.

Enjoy!

Tilapia with Cucumber Relish

Tilapia with Cucumber Relish

adapted from Cooking Light Annual Recipes 2016

The mint in the relish add a bright refreshing taste.

Makes 1 serving                                                                    0 WW pp / serving

1/4 cup seedless cucumber, diced

1 1/2 Tbsp. sliced shallots

1 tsp. chopped fresh parsley

2/3 tsp. chopped fresh mint

2/3 tsp. lemon juice

1/4 tsp. Dijon mustard

1/4 tsp. Kosher salt

Cooking spray

1 5-oz. tilapia filet

Freshly ground black pepper

Kosher salt

1. Combine the cucumber, shallots, parsley, mint, lemon juice, mustard and salt in a small bowl. Set aside.
2. After seasoning the fish with salt and pepper, cook it in a pan coated with cooking spray, for 2-3 minutes per side.
3. Transfer the fish to a plate and top with the relish.

Enjoy!

Butternut Squash with Shallots and Sage

Butternut Squash with Shallots and Sage

adapted from Gourmet October 2005

The combination of sage and balsamic goes well with any roast meat.

Remember to save the seeds from the squash to make Roasted Winter Squash Seeds

Makes 3 servings                                                      0 WW Blue points / serving

Cooking spray

1 1/2 shallots, halved lengthwise and thinly sliced

1 lb. butternut squash, peeled, halved, seeded and cut into 1/2 inch pieces

1/4 cup homemade chicken stock or canned broth

1 tsp. Truvia brown sugar blend

1/4 tsp. finely chopped fresh sage

1/4 tsp. salt

1/2 tsp. fig balsamic vinegar or balsamic vinegar

Kosher salt and freshly ground pepper to taste

1. In a skillet coated with cooking spray, cook the shallots and butternut squash, stirring until the shallots are softened, about 3-4 minutes.
2. Add the stock, Truvia, sage and salt; stir until Truvia is dissolved.
3. Simmer, covered, stirring occasionally, until the squash is tender, about 8 minutes.
4. Remove from heat and stir in the vinegar.
5. Season to taste with salt and pepper before serving.

Enjoy!

Green Beans with Slivered Almonds & Shallots

Green Beans with Slivered Almonds & Shallots

adapted from Rachael Ray in Season

Toasted slivered almonds and sautéed shallots make your green beans fancy.

Makes 3 servings                                                     0 WW Blue points / serving

1/2 lb. green beans (long thin haricots verts, if available)

Cooking spray

1 Tbsp. slivered almonds

1/2 shallot minced

1. Bring a pot of salted water to a boil.
2. Add the beans and blanch for 3 minutes, may take a little longer if using regular green beans; Drain.
3. In a small sauté pan coated with cooking spray, toast the almonds.
4. Add the shallots and beans and cook until the shallots have softened and the beans are warmed.

Enjoy!

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

Pork Tenderloin with Sautéed Onion & Fennel with Fennel Cream Sauce

adapted from Bon Appetit October 1995

Using evaporated milk gives a creamy texture to the sauce without the added fat and calories of heavy cream.

Makes 4 servings                                                      4 WW Blue points / serving

Cooking spray

1 tsp. fennel seeds, crushed, separated

1 fennel bulb, cored and thinly sliced

1/2 large onion, thinly sliced

1/4 cup water + more as needed

1 Tbsp. minced garlic, divided

1 20 oz. pork tenderloin, trimmed

2 tsp. Montreal Steak seasoning

1 1/2 large shallots, minced

1/4 cup dry white wine

3/4 cup homemade chicken stock or canned broth

1/4 cup fat free evaporated milk

1. Preheat the oven to 450F.
2. In a non-stick pan, cook the 1/2 tsp. crushed fennel seeds until fragrant, about 1 minute.
3. Add the onion and fennel with the water until they begin to stick to the pan.
4. Add a couple of tablespoons of water, and stir; they will begin to brown; repeat to desired level of caramelization.
5. Add 1 1/2 tsp. minced garlic, sauté another minute. Set aside.
6. Season the pork with Montreal Steak seasoning.
7. In an ovenproof skillet coated with cooking spray, brown the pork on all sides, about 10 minutes.
8. Transfer the skillet to the preheated oven and cook until the  pork registers 150F, about 20 minutes.
9. Remove the pork to a cutting board and cover to rest for 10 minutes.
10. Meanwhile cook the shallots, 1/2 tsp. crushed fennel and 1 1/2 tsp. minced garlic, until fragrant, about 1 minute.
11. Add the wine and cook until it cooks down to a glaze, about 2 minutes.
12. Add the stock and evaporated milk, bring to a boil; continue cooking and whisking until it becomes a sauce consistency, about 5 minutes.
13. Reheat the caramelized fennel and onions.
14. Carve the pork and serve on the caramelized vegetables and topped with the sauce.

Enjoy!

Chicken & Mushroom Marsala Bowls

Chicken & Mushroom Marsala Bowls

adapted from Cooking Light

This health-ified version of the classic chicken marsala has a lot of veggies and is served over quinoa instead of pasta.

If you do not have kale on hand, baby spinach makes a good substitute.

Any mushrooms you have on hand will substitute nicely for the gourmet mix - I just got them as part of my Misfits Box

Makes 2 servings                                                     5 WW Blue points / serving

Cooking spray

1/4 uncooked quinoa

2/3 cup + 1/4 cup homemade chicken stock or canned broth, separated

3 oz. kale, torn

4 oz. gourmet mix mushrooms, sliced

8 oz. boneless, skinless chicken breasts cut into bite-sized pieces

1/4 cup minced shallots

1 1/2 Tbsp. chopped fresh thyme or 1/2 tsp. dried

4 garlic cloves, minced

1/2 cup dry Marsala wine

1 tsp. Dijon mustard

1 tsp. Dijon mustard

1 1/2 Tbsp. Parkay cooking oil spray

Kosher salt & freshly ground black pepper

1. Coat a small pot with cooking spray and sauté the quinoa until it is toasted and fragrant, about 3 minutes.
2. Add 1/3 cup stock to the pan; bring to a boil; cover and simmer for 12 minutes
3. Remove from heat, let sit for 10 minutes; season to taste with Kosher salt; set aside.
4. Coat a large skillet with cooking spray, add the kale and sauté until wilted and tender, about 3 minutes remove from the pan set aside * and keep warm. 
5. Add more cooking spray to the pan, add the mushrooms and  cook until browned, about 8 minutes, remove from the pan; add to the kale and keep warm.
6. Coat the pan once again with cooking spray, add the chicken and sauté 4 minutes or until browned on all sides.
7. Add the shallots, thyme and garlic; sauté 1 1/2 minutes, or until the vegetables are soft and the chicken is cooked through.
8. Add the Marsala and 1/4 cup stock and deglaze the pan by scraping up browned bits from the bottom. Cook 2 minutes or until the liquid has reduced to about 1/4 cup and is slightly syrupy.
9. Remove from the heat. Add the Parkay, mustard and salt and pepper to taste.; Stir to combine.
10. Add the mushrooms and kale to the chicken; Serve over the quinoa.

Enjoy!

* If the kale starts to stick to the pan before it is wilted, add a little water, a Tbsp. at a time.

Poppy Seed Coleslaw

Poppy Seed Coleslaw

adapted from Keto for Beginners (2020)

The reduced-fat vinaigrette dressing lightens this coleslaw and reduces the fat and calories.

Makes 4 servings                                                       1 WW Blue point / serving

3 cups julienned green cabbage

3/4 cup julienned carrots

2 scallions, julienned or chopped

1 shallot, halved and sliced

1 Tbsp. olive oil

1 Tbsp. water

1 garlic clove, minced

1 lime, freshly squeezed

1 tsp. chopped fresh dill

1 Tbsp. yellow mustard

1 Tbsp. poppy seeds

1. Combine the cabbage, carrots, scallions and shallot in a large bowl. Set aside.
2. In a bowl combine the oil, water, garlic, lime juice, dill, mustard and poppy seeds. Whisk to combine.
3. Pour the dressing over the cabbage mixture and toss well to combine.
4. Refrigerate for at least 1 hour, prior to serving.

Enjoy!

Vietnamese Stir Fried Chicken

Vietnamese Stir Fried Chicken

adapted from Cooking Light Annual Recipes 2015

This recipe is very ginger forward. If you care not a big fan of ginger, reduce the amount you use.

Served with Ginger Sesame Cauliflower Rice

Makes 4 servings                                                   0 WW Blue points / serving

Cooking spray

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces

1 Tbsp. minced peeled fresh ginger

3 garlic cloves, minced

1 large shallot, cut in half and thinly sliced

1/4 cup homemade chicken stock or canned broth

2 tsp. Truvia brown sugar blend

1 Tbsp. fish sauce

1 Tbsp. fresh lime juice

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/4 tsp. crushed red pepper

6 scallions, sliced

1. In a skillet coated in cooking spray, cook the chicken for 2 minutes.
2. Add the shallots, ginger and garlic. Cook 1 minutes, stirring frequently
3. Combine the stock, Truvia, fish sauce, lime juice, salt, black and red pepper. Whisk to combine
4. Add to the pan.; cook 1 minute on medium-high heat; reduce heat to simmer and cook 7 more minutes or until cooked through and the sauce has thickened a little.
5. Stir in scallions and serve.

Enjoy!

Salsa Flounder

 Salsa Flounder

adapted from Cooking Light May 2014

Broiling the fish intensifies the heat in the salsa so choose you salsa carefully. We felt it increase it by a heat level. We used a medium salsa and it tasted more like a hot salsa.

I recently discovered Lidl, their salsa is less than a dollar for 24 ounce jar and it tastes like a brand name.

Makes 2 servings                                                     0 WW Blue points/serving

3/4 lbs. flounder filets, or other mild white fish

1/4 tsp. Slap Ya Mama seasoning or your favorite creole seasoning

1/4 cup thinly sliced shallots, 1 garlic clove, thinly sliced

Cooking spray

1/2 cup Lidl medium salsa, or choose your favorite fat free brand

2 Lime wedges for serving

1. Preheat the broiler.
2. Line a rimmed baking sheet with foil for easy clean up and coat with cooking spray.
3. Place the fish on the baking sheet, sprinkle with Cajun seasoning, shallots and garlic.
4. Pour the salsa around the fish.
5. Broil the fish for about 10 minutes or until the fish flakes easily; Baste frequently.
6. Serve with lime wedges.

Enjoy!

Thai Style Chicken & Rice

Thai Style Chicken & Rice

adapted from Cooks Country

To make the dish more authentic Thai, use soybean paste in place of the miso and fresh Thai chiles in place of the chile-garlic sauce but these can be fore difficult to find.

Makes 2 servings                                                     4 WW Blue points / serving

3 points for rice & 1 point / 2 Tbsp. sauce

4 cups homemade chicken stock or canned broth

2/3 inch piece of fresh ginger, sliced into 1/4-inch rounds

2 garlic cloves, peeled and smashed

2 boneless, skinless chicken breasts

Cooking spray

1/4 shallot, minced

1/4 inch piece of ginger, cut in half

1 small garlic clove, minced

pinch of Kosher salt

1/2 cup jasmine rice, rinsed

1/2 cup cilantro leaves and stems

1/4 English cucumber, thinly sliced

2 Tbsp. miso

2 Tbsp. soy sauce

2 Tbsp. distilled white vinegar

1 tsp. sugar substitute

1 1/2 tsp. chili-garlic sauce

1/2 tsp. grated ginger

1 scallion thinly sliced

1. Combine the stock, ginger and garlic in a pot. Bring to a boil.
2. Add the chicken to the pot, reduce heat to low and simmer until cooked through 30-34 minutes.
3. Remove the chicken to a plate and keep warm. Reserve the stock.
4. In a pot coated with cooking spray, cook the shallot, ginger, garlic and salt and cook until softened, about 2 minutes.
5. Add rice and cook stirring frequently until the edges are translucent, about 2 minutes.
6. Add 1 cup of the stock, stir, cover and cook for 20 minutes or until tender. Remove the ginger from the rice.
7. Meanwhile make the sauce, whisk the miso, soy sauce, vinegar, sugar substitute, garlic, chile-garlic paste, and ginger.
8. Return the chicken to the stock and rewarm.
9. Remove the chicken from the broth and cut into slices.
10. With a slotted spoon remove the ginger and garlic. Portion the broth into  2 one-cup servings. reserve the remaining broth for another use.
11. To serve, place the chicken on top of the rice, shingle cucumber slices along side the chicken along with a small mound of cilantro.
12. Serve with sauce and broth.

Enjoy!

Duck Fried Rice with Napa Cabbage

Duck Fried Rice with Napa Cabbage

adapted from Food Network

This recipe can be made with leftover duck or you can purchase cooked duck from a local Asian restaurant

Makes 2 servings                                               5 WW Blue points / serving

Cooking Spray

1 duck or chicken egg, whisked, cooked and thinly sliced

1 shallot, thinly sliced

1 garlic clove, minced

1 inch piece of ginger, peeled and grated

6 mushrooms, thinly sliced

Pinch red pepper flakes

1/2 small head of Napa cabbage, cored and chopped

1/4 cup frozen peas, thawed

Schezwuan pepper salt or Kosher salt

1 cup cooked white rice

1 1/2 Tbsp. soy sauce

1/2 cup cooked duck meat

Chopped scallion greens, for garnish

1. In a large skillet coated with cooking spray, cook the egg, omelet style (one piece) remove from the pan and thinly slice.
2. Wipe out the pan and spray with more cooking spray, add the mushrooms and cook until beginning to soften about 3 minutes.
3. Add the shallot, garlic, ginger and red pepper flakes and cook unti fragrant.
4. Add the cabbage and peas and cook until the cabbage is wilted, about 8 minutes. Season with salt.
5. Fold in the rice, duck, egg and moisten with soy sauce.
6. Divide between 2 bowls and garnish with scallions before serving.

Enjoy!

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

Blackened Shrimp with Mashed Sweet Potatoes and Andouille Sauce

adapted from  Food Network

You can adjust the heat of this dish by increasing or decreasing the blackening spice.

Makes 3 servings                                                  5 WW blue points / serving

Mashed Sweet Potatoes

3/4 lb. sweet potatoes, peeled and cut into 1" cubes

2 Tbsp. Parkay Vegetable Oil Spray

Pinch of cinnamon

Kosher salt & freshly ground pepper

Andouille Sauce

1 1/2 Tbsp. minced garlic

1 Tbsp. minced shallots

2 Tbsp. minced celery

1/4 cup white wine

2 oz. Lidl andouille chicken sausages, chopped

1 fresh thyme sprig

1/2 c. evaporated fat free milk

1 tsp. Slap Ya Mama Cajun Seasoning or your favorite

Cooking spray

Kosher salt & freshly ground black pepper

24 extra large shrimp, peeled and deveined

Our Favorite Blackening Seasoning or you preferred

Cooking spray

Kosher salt & freshly ground black pepper

1. In a pot of salted boiling water, cook the potatoes until for tender. Drain and put through a ricer or mash.
2. Add the oil spray, cinnamon and salt and pepper to taste. Mix well. Keep warm.
3. Meanwhile make the andouille by cooking the garlic and shallots in a small pan coated in cooking spray.
4. Add the wine, sausage and thyme. Cook for about a minute or until reduced in half.
5. Add the evaporated milk and reduce inn half again then add the Cajun seasoning. Season to taste with salt and pepper.
6. Keep warm and remove the thyme sprig before serving.
7. For the shrimp, dredge the shrimp in the blackening seasoning and cook in a sauté pan coated in cooking spray until cooked through. Be careful not to burn the spice mix or it will be bitter.
8. Serve the shrimp with the potatoes and topped with the sauce. Season to taste with salt and pepper.

Enjoy!

Red Wine Reduction Sauce

Red Wine Reduction Sauce

adapted from Cooking Light April 2009

I have come to realize that not all Cooking Light recipes are "light". I was hesitant in replacing the butter with the Parkay spray butter but it worked well.

This was a wonderful sauce for a steak.

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

1/2 cup Cabernet Sauvignon or other full bodied red wine

2 Tbsp. finely chopped shallots

1 Tbsp. Beef Demi-Glace

2 thyme sprigs

1 small bay leaf

1 Tbsp. Parkay spray butter

pinch each of kosher salt and freshly ground black pepper

1. Combine the wine shallots, demi-glace, thyme and bay leaf in a small saucepan.
2. Cook until reduced to 3 Tablespoons. Strain through a sieve.
3. Add the Parkay spray butter stirring constantly until smooth.
4. Season to taste with salt and pepper.

Enjoy! 

Roasted Rosemary Carrots & Parsnips

Roasted Rosemary Carrots & Parsnips

adapted from Food Network

Parsnips and carrots are a wonderful combination. Feel free to substitute your favorite fresh herbs.

Makes 2 servings                                                0 WW Blue points / serving

1/2 lb. carrots, peeled and cut into 1 1/2 inch pieces

1/2 lb. parsnips, peeled and cut into 1 1/2 inch pieces

3 large shallots, peeled and cut in half

1 rosemary sprig, leaves removed and chopped

Cooking spray

1/4 tsp. kosher salt

few grinds of black pepper

1/4 cup homemade chicken stock or purchased broth

1. Preheat the oven to 375F.
2. Toss the carrots, parsnips and shallots on a rimmed baking sheet coated with cooking spray. 
3. Spray the top of the vegetables with additional cooking spray.
4. Sprinkle with the chopped rosemary and pour in the stock.
5. Roast in the preheated oven for 45 minutes  1 hour until fork tender.
6. Season to taste with salt and freshly ground pepper before serving.

Enjoy!