Easy Creamy Sriracha Sauce

Creamy Sriracha Sauce 

adapted from Grilled Cheese Social

This sauce recipe is not only a great sandwich spread but it works well as a dipping sauce as well. It's amazing that something so simple and easy could be so easy.

Makes about 1/4 cup

1/4 cup reduced fat mayonnaise
1/2 tsp. smoked paprika
1 tsp. sriracha

1. Add all ingredients to a small bowl and whisk to combine.
2. Adjust the spiciness to your liking by adding more mayo to to make it less spicy or more sriracha to kick it up a notch.

Enjoy!

Tomatoes and Feta with Chickpeas Over Pearled Couscous

Tomatoes and Feta with Chickpeas Over Pearled Couscous

adapted from Bon Appetit

I was listening to Bon Appetit's© podcast Dinner SOS while I was delivering Meal on Wheels today. They were discussing this recipe and it sounded intriguing to me so I had to try it, of course with some tweaks to reduce the amount of leftovers I could have and to use things that I had in the house. You can reduce the number of points by using cooking spray instead of the olive and using less feta. You could also eliminate the couscous and serve it with a low carb tortilla for scooping.

I used a combination of Roma tomatoes and grape tomatoes because that is what I had in the house. The arugula provides a freshness while the vinegar adds a little tang.

Makes 2 servings                                                              7 WW pts / serving                                                          
1/2 lb. tomatoes, cored, cut into 1½"-thick wedges if large
1 1/2 tsp olive oil, divided
1/2 tsp. Kosher salt, divided
Freshly ground pepper
1/2 15.5-oz. cans chickpeas, rinsed, patted dry
1/4 tsp. ground cumin
1/8 tsp. smoked paprika
3 oz. reduced fat feta, cut into ½"-thick slabs
1 small handful arugula
3 pitted green olives, chopped
Sherry vinegar or red wine vinegar (for drizzling)
1/4 cup pearled couscous

1. Preheat the oven to 425°. 
2. Place the tomatoes on a rimmed baking sheet. Drizzle with 1 tsp. olive oil and season with 1/4 tsp. salt and freshly ground pepper; toss to coat. 
3. Roast in the preheated oven until collapsed and slightly jammy, about 25 minutes. Remove from oven and heat broiler
4. While the tomatoes are cooking, bring a pot of salted water to a boil.
5. In a small bowl, combine the chickpeas, cumin, smoked paprika, and 1/4 tsp. salt; Drizzle lightly with oil and toss to coat.
6. Cook the couscous until al dente, about 8 minutes; Drain, reserving some of the pasta liquid. and set aside.
7. After the tomatoes have been cooking for 25 minutes, removed them from the oven and preheat the broiler.
8. Spoon the chickpea mixture over and around tomatoes; Top with feta slices.
9. Broil on top rack until tomatoes and feta are blistered, about 5-8 minutes. 
10. Let tomato-chickpea mixture cool 5 minutes.
11. Scatter arugula and olives over tomato-chickpea mixture; Adjust the sauciness of the mixture with reserved pasta water as needed.
12. Drizzle with some vinegar; Season to taste with salt and pepper. 
13. Serve over the couscous.

Enjoy!

Smoky Fish Tacos

Smoky Fish Tacos

adapted from Cooking Light Annual Recipes 2015

I used whiting for this recipe because it was in my freezer but you can use any mild white fish for this recipe.

served with Cabbage & Mango Slaw

Makes 2 servings                                                              2 WW pp / serving

3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/8 tsp. freshly ground black pepper
1/4 tsp. kosher salt
2 whiting fillets
Cooking spray
2 lime wedges
2 Tumaro wraps or your favorite low carb wraps
Cabbage & Mango Slaw

Your favorite taco toppings - shredded lettuce, chopped tomatoes, salsa, chopped onions, fat free sour cream and fat free cheddar cheese.

1. Preheat the broiler to high.
2. Combine the garlic powder, smoked paprika, salt and pepper in a small bowl.
3. Place the fish on a baking sheet coated with cooking spray.
4. Lightly coat the fish with cooking spray.
5. Broil the fish until it flaks easily, about 6 minutes
6. While the fish cooks, char the wraps over an open flame until lightly toasted.
7. Construct the tacos using the fish, some Cabbage & Mango slaw, your favorite taco toppings and a lime wedge on the side.

Enjoy !

Barbecue Turkey Meatballs

Barbecue Turkey Meatballs

adapted from Cooking Light April 2013  

The sauce with these meatballs is rather spicy. If you do not like heat consider decreasing the diced tomatoes with mild green chiles and increase the tomato sauce or just use plain diced tomatoes instead.

Serve with Cauliflower - Potato Mash to catch the sauce.

Makes 4 servings                                             1 WW pp / serving                                                                   

1 Tbsp. Truvia brown sugar blend
2 1/2 Tbsp. apple cider vinegar
1 tsp. ground cumin
1/8 tsp. smoked paprika

1/8 tsp. paprika  
1/8 tsp. ground cloves
1 (10-oz.) can diced tomatoes with mild green chiles

1/4 cup tomato sauce
1 lb. ground turkey breast
3 Tbsp. dried breadcrumbs
1 Tbsp. chili powder
Cooking spray

1. Blend the Truvia, vinegar, cumin, smoked paprika, paprika, cloves and tomatoes until smooth.
2. Combine turkey, breadcrumbs, and chili powder in a large bowl; shape into 16 meatballs.
3. In a skillet coated with cooking spray , cook the meatballs for 2 minutes, turning to brown on all sides. 
4. Add the tomato mixture to pan; bring to a simmer. 
5. Cover, reduce heat, and simmer for 6 minutes or until the meatballs are done.

Enjoy!

Smoky Steak Fajita Salads

 Smoky Steak Fajita Salads

adapted from Cooking Light Annual Recipes 2015

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

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

Makes 2 servings                                                     6 WW Blue points / serving

10 oz. lean rib-eye steak

1 tsp. smoked paprika

3/4 tsp. garlic powder

3/4 tsp. ground cumin

1/2 tsp. Truvia brown sugar blend

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

pinch cayenne pepper

Caramelized onion

Roasted red peppers

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

3 Tbsp. reduced fat Mexican blend cheese

Ranch Salsa Salad Dressing

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

Enjoy!

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

Shakshuka with Fennel and Feta

Shakshuka with Fennel and Feta

adapted from Food & Wine March 2012

I am trying to find ways to use all parts of plants but not just in stocks. If you have some fennel fronds on hand throw them in the sauce instead of chopped fennel.

Harissa paste is a North African spicy red sauce made from red chilies, garlic, vinegar, and spices.

Makes 2-4 servings                                            0 WW Blue points / serving

Cooking spray
1 small onion, diced
1/3 cup fennel fronds or 1/4 small fennel bulb, cored and thinly sliced
1 serrano chiles, seeded and chopped
1/2 jalapeño, seeded and finely chopped
1/2 bell pepper, diced
Kosher salt
1 garlic cloves, minced
1 1/2  tsp. harissa
1/2 tsp smoked paprika
One 14.5-ounce can diced tomatoes, chopped with their liquid
1/4 cup water
4 large eggs
1 1/2 tsp. chopped parsley
2 tsp. crumbled feta cheese

1. In a pan coated with cooking spray, cook the onion and fennel (fennel bulb if using) until softened, about 3 minutes. 
2. Add both chiles and the bell pepper and season with salt. 
3. Continue cooking, until softened, about 8 minutes. 
4. Add the garlic, harissa and paprika and cook, stirring, until fragrant, 1 minute. 
5. Add the tomatoes, fennel fronds (if using) and water: simmer over low heat until the sauce is thickened, 8 minutes.
6. Crack one egg into a small bowl. Make a well in the sauce and slowly slide the egg into the well.
7. Repeat with the remaining 3 eggs.
8. Cover and cook until the whites are firm and the yolks are runny, about 4 minutes. 
9. Spoon the sauce and eggs into bowls and sprinkle with the parsley and crumbled feta. Serve right away.

Enjoy!

Guy Fieri's Dry Rub

 Guy Fieri's Dry Rub

adapted from Guy Fieri Family Food (2016)

According to Guy this rub is great on all kinds of meat (pork, beef, lamb) and chicken.

Makes about 1/3 cup        0 WW Blue points / serving

(enough for 3-4 chicken breasts) 

1 Tbsp. chili powder

1 Tbsp. granulated garlic

1 tsp. paprika

1 tsp. smoked paprika

1 tsp. Truvia brown sugar blend

2/3 tsp. dry mustard

2/3 tsp. rubbed sage

2/3 tsp. dried thyme

1/3 tsp. dried oregano

1 Tbsp. Kosher salt

2/3 tsp. freshly ground black pepper 

1. Combine all ingredients and mix well to combine.
2. Store in an air-tight container.

Enjoy!

Blackened Fish Tacos

Blackened Fish Tacos 

adapted from Food Network

Makes 2 servings                1 WW Blue point / serving WITHOUT accompaniments

2 tilapia fillets or your favorite fish filets

Cooking spray

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. garlic powder

1/4 tsp. smoked paprika

1/4 tsp. cayenne pepper

1/4 tsp. ground white pepper

2 Tumaro's 9 Grain and Seeds wrap or your favorite low carb tortilla

Optional accompaniments

Cajun Slaw            1 WW Blue point per 1/2 cup

Pico de Gallo               0 WW Blue points

Cilantro Lime Sauce     1 WW Blue point per Tbsp.

Salsa                          0 WW Blue points

Avocado                      3 WW Blue points per 1/4 item         

Preheat the broiler.

Combine the oregano, thyme, garlic powder, smoked paprika, cayenne and white pepper in a small bowl.

Sprinkle the fish liberally with the seasoning mix. The more seasoning the hotter the fish will be. adjust to your liking.

Place the fish on a baking sheet coated with cooking spray.

Broil until the fish flakes easily, about 6-8 minutes.

Place the wraps between paper towels and heat in a microwave for 10 seconds.

Serve with fish with the wraps and your favorite accompaniments.

Enjoy!

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

Spicy Shrimp Lettuce Wraps with Coconut Lime Jicama Rice

adapted from Inspiralized by Maffucci (2015)

This was intended to be eaten as a wrap but we preferred to eat it as a rice bowl. 

Makes 2 servings                                    1 WW Blue point

8 oz shrimp, peeled & deveined

1 tsp chili powder

1/2 tsp smoked paprika

Cooking spray

1 Tbsp minced garlic

1/2 onion, thinly sliced

1 medium jicama, chopped

2-3 Tbsp lime juice (about 1 lime)

1 Tbsp coconut flakes (unsweetened)

8-10 lettuce leaves for serving

1. Toss the shrimp with the chili powder and smoked paprika and let marinade in the refrigerator while preparing the other ingredients.
2. Put the jicama in a food processor and chop to the rice size pieces.
3. In a saute pan coated with cooking spray, cook the onion and garlic until the onion is translucent, about 3 minutes.
4. Add the riced jicama, lime juice and coconut flakes and stir to combine. Cook for about 5 more minutes until the jicama is no longer crunchy.
5. In another saute pan coated with cooking spray, cook the shrimp until opaque and pink, about 3 minutes per side depending on the side of your shrimp.
6. Assemble the wraps by placing some of the rice and shrimp into the lettuce leaves. Serve.

Enjoy!