Turkey Albondigas Soup with Spinach and Hominy

Turkey Albondigas Soup with Spinach and Hominy

adapted from Bon Appetit October 1994

Turkey Albondigas Soup with spinach is a nutritious, modern twist on the classic Mexican comfort food traditionally made with beef. This vibrant soup features tender, lean ground turkey meatballs (albondigas) seasoned with cilantro to provide a bright, spring-like flavor profile. The addition of fresh spinach at the very end of cooking adds a delicate texture and a boost of thyroid-supportive nutrients and iron while keeping the soup light and healthy.

Hominy is a type of corn that has undergone a specialized process called nixtamalization. It is a staple ingredient in Mexican and Southern American cuisines, known for its distinctive puffy texture and earthy, nutty flavor.

Makes 2 servings

1/3 lb ground turkey
4 tsp. panko breadcrumbs
1/3 egg
1/2 tsp.dried oregano
1 Tbsp. olive oil
2 2/3 cups Homemade chicken stock or canned broth
1/2 15-ounce can hominy, rinsed and drained
1/3 8-ounce can tomato sauce
1 carrot, peeled, thinly sliced
1/3 onion, finely chopped
1/3 4-ounce can diced green chilies
2 1/2 ounces coarsely chopped fresh spinach leaves
2 Tbsp.fresh cilantro, chopped
Kosher salt and freshly ground pepper, to taste

1. Combine the turkey, panko, egg and oregano in a bowl.
2. Using a 1 Tbsp. scoop, shape turkey mixture into one-inch meatballs.
3. Heat the oil in a skillet; brown the meatballs
4. Bring broth to simmer in pot over high heat; Add meatballs and brown 2-3 minutes to set shape then remove to a plate.
5. Add the stock to the pot and bring to a boil, scraping up any browned bits sticking to the bottom.
6. Add hominy, tomato sauce, carrots, onion and chilies; Return to a simmer.
7. Add the meatballs and continue simmering until meatballs are cooked through and vegetables are tender, about 20 minutes.
8. Add spinach and cilantro to soup and simmer until wilted, about 2 minutes.
9. Season to taste with salt and pepper prior to serving.

Enjoy!

Easy Creamed Spinach

Easy Creamed Spinach

adapted from Food & Wine

This sophisticated take on creamed spinach transforms a classic steakhouse side into a gourmet experience. Vibrant, blanched spinach leaves are folded into a velvety reduction of heavy cream, balanced by the savory warmth of minced garlic. The flavor profile is elevated by a the cognac which adds a deep, oaky richness and the anisette introduces a subtle, aromatic hint of licorice that cuts through the cream's density. The final dusting of freshly grated nutmeg provides an essential warm finish that rounds out the earthy greens.

Makes 2 servings

1/2 cup Homemade chicken stock or canned broth
3.4 of an 8-ounce bag baby spinach
1 Tbsp. butter
1/2 large shallot, minced
1 medium garlic clove, finely grated

1/3 tsp. dried thyme
1 1/2 tsp. cognac
3/4 tsp. annisette
1/4 cup heavy cream
pinch of freshly grated nutmeg
Kosher salt & white pepper

1. In a pot, bring the chicken stock to a boil; Add the spinach, cover and cook for 1 minute. 
2. Toss the spinach with tongs, cover and cook for 1 minute longer, until just wilted. 
3. Drain the spinach and let cool.
4. Place the spinach in a kitchen towel and squeeze out as much liquid as possible.
5. In a a high sided pan, cook the butter, shallots, garlic and time over medium heat, stirring occasionally, until soft and translucent but not browned, about 5 minutes. 
6. Remove the pot from the heat and add the cognac and annisette. 
7. Remove the pan from the heat and ignite the alcohol with a long match, then return to the heat. 
8. Stir in the drained spinach and cream. 
9. Bring to a boil and cook, stirring, until thickened, about 2 minutes. 
10. Season with a nutmeg, salt and white pepper.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

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!

Spinach & Mushroom Quiche

Spinach & Mushroom Quiche

adapted from Eating Well

Gruyère cheese is a hard cheese from Switzerland with has a mild, nutty flavor and creamy texture that melts well. No Gruyère ? Substitute Swiss, Gouda or Cheddar. Just grate any of these cheeses from a block. Preshredded cheese are coated with anti-caking agents like cellulose or potato starch which make them not melt as well.

Makes 3 servings                                                             6 WW points / serving

Cooking spray
4 oz. sliced fresh mixed mushrooms such as cremini, shiitake, button and/or oyster mushrooms
3/4 cups thinly sliced sweet, white or yellow onion
1 1/2 tsp. thinly sliced garlic
2.5 oz. fresh baby spinach (about 4 cups), coarsely chopped
3 large eggs
2 Tbsp. fat free milk
2 Tbsp. light cream
1 1/2 tsp. Dijon mustard
1 1/2 fresh thyme leaves
1/8 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
3/4 cup shredded Gruyère cheese

1. Preheat oven to 375F. 
2. Coat a 8-inch pie pan with cooking spray; set aside.
3. In a skillet coated with cooking spray, cook the mushrooms over medium-high heat, stirring occasionally, until browned and tender, about 8 minutes. 
4. Add onion and garlic; cook, stirring often, until soft, about 5 minutes. 
5. Add spinach; cook, tossing constantly, until wilted, 1 to 2 minutes. Remove from heat.
6. In a medium bowl, whisk eggs, milk, cream, mustard, thyme, salt and pepper; Fold in the mushroom mixture and cheese.
7. Pour into the prepared pie pan; Bake until set and golden brown, about 30 minutes. 
8. Let stand for 10 minutes, before serving.

Enjoy!

Spaghetti Squash & Meatball Casserole

Spaghetti Squash & Meatball Casserole

adapted from Taste of Home

When trying to cut back on carbs, spaghetti squash is a great substitute. The ingredient list calls for a whole spaghetti sauce but you will only be using half in the recipe. Set the other half aside for another use.

Makes 3 servings                                                                4 WW pts / serving

1 medium spaghetti squash (about 4 pounds)
1/4 tsp. Kosher salt, divided
1/4 tsp. fennel seed
1/8 tsp. ground coriander
1/8 tsp. dried basil
1/8 tsp. dried oregano
1 lb. lean ground beef (90% lean)

1 tsp. olive oil
1/2 medium onion, chopped
1/2 garlic clove, minced
1 1/2 cup chopped fresh baby spinach
1/2 cup reduced-fat ricotta cheese
1 plum tomato, chopped
1 cup Basic Tomato Sauce or your favorite fat free pasta sauce, divided
1/2 cup shredded part-skim mozzarella cheese

1. Preheat oven to 350°. 
2. Cut the squash lengthwise in half; Discard seeds. 
3. Place halves on a microwave-safe plate, cut side down. 
4. Microwave, uncovered, on high until tender, for 15-20 minutes. Cool slightly.
5. Using a fork, shred half of the squash into strands; Reserve the other half for another use.
6. Set the squash aside.
7. In a small bowl, mix 1/8 tsp. salt with fennel seeds, coriander, basil and oregano; 
8. Place beef in a bowl; Add the seasoning, combining gently but thoroughly. 
9. Shape into 1 1/2-in. balls. 
10. In a large skillet, brown meatballs over medium heat; remove from pan.
11. In the same pan, heat oil; saute onion until tender, about 3 minutes. 
12. Add garlic; cook and stirring for about 1 minute. 
13. Add the spinach, ricotta, 1/2 cup tomato sauce and remaining salt; Remove from heat.
14. Stir in the spaghetti squash into greens mixture.
15. Transfer to a greased 9x9-in.baking dish.
16. Top with the plum tomatoes, meatballs, remaining sauce and cheese. 
17. Bake, uncovered, until meatballs are cooked through, about 30 minutes.
18. Let cool slightly before serving.

Enjoy!

Ham & Provolone Melt with Garlicky Sauteed Spinach

Ham & Provolone Melt with Garlicky Sauteed Spinach

adapted from Real Simple^© by Maryann Jacobson

I am not a fan of the low carb English muffins. You can reduce the points by using light english muffins or other light rolls.

Makes 1 serving                                                               3 WW points / serving

Cooking spray

1/2 English muffin, toasted

1 handful fresh baby spinach

Pinch garlic powder

1 tsp. reduced fat mayonnaise

1/2 tsp. chopped fresh basil
1/4 oz. sliced lean deli ham
2 thin slices plum tomato
1/2 slice reduced fat provolone
Pinch dried oregano

Pinch dried basil
Kosher salt and freshly ground black pepper

1. Preheat broiler.
2. In a pan coated with cooking spray, saute the spinach with the garlic powder until wilted.
3. Spread the mayonnaise on the muffin; Sprinkle with basil.
4. Top with the spinach, tomato, ham and cheese; Sprinkle with dried basil and oregano.
5. Broil until the cheese melts, about 2-3 minutes.
6. Season to taste with salt and pepper.

Enjoy!

Sauteed Kale, Spinach, Mushrooms and Cranberries

Sauteed Kale, Spinach, Mushrooms and Cranberries

adapted from Weeknights with Giada© by Giada De Laurentiis

The spinach was added due to the fact that I didn't have enough kale to serve 2 people. The cranberries as a pleasant sweetness. This can be served as a side dish with your favorite meat, poultry or seafood or served over pasta.

Make 2 servings                                                                 1 WW point / serving

Cooking spray

1 small shallot, thinly sliced

1/2 medium leek, thinly sliced, white and pale green only, thinly sliced and washed

1 cup thinly sliced cremini mushrooms (or any mushrooms you have on hand

1/2 tsp. Kosher salt 

1/4 tsp freshly ground black pepper

4 oz. kale, stemmed and coarsely chopped

2 oz. baby spinach

2 Tbsp. homemade chicken stock or canned broth

2 Tbsp. dried cranberries

1. In a skillet coated with cooking spray add the shallots, leeks, mushrooms, salt and pepper; Cook until the vegetables are soft, about 8 minutes.
2. Add the kale; Cook until wilted, about 5 minutes
3. Add the spinach, stock and cranberries; Bring to a boil.
4. Scrape up any browned bits on the bottom of the pan.
5. Adjust seasoning with salt and pepper as needed before serving.

Enjoy!

Salmon, Tuna & Shrimp Poke Bowl

Salmon, Tuna & Shrimp Poke Bowl

adapted from eatingwell.com

Poke (pronounced poh-kay), means “to slice or cut” in Hawaiian, refers to chunks of raw, marinated fish which is tossed over rice and vegetables and umami-packed sauce. Since you are eating the fish raw make sure you are getting it from a reputable fishmonger or sushi bar. I get mine from the sushi bar at Wegmans.

served with a side salad and dill vinaigrette

Makes 2 servings                                                                4 WW pp / serving

3 oz. salmon, cut into ¾-inch cubes

3 oz. tuna, cut into ¾-inch cubes 

3 oz. cooked shrimp, cut into ¾-inch pieces
1/4 cup thinly sliced scallion greens 

1 Tbsp. fresh parsley, chopped

2 Tbsp. soy sauce

1/2 tsp. sesame oil 

1/4 tsp. teaspoon Sriracha 

1 cup cooked rice, warmed 

2 tsp. furikake*

1/4 cup packed chopped spinach

1 Tbsp. caviar or fish roe (optional) 

1. Whisk together the soy sauce sesame oil and sriracha.
2. Place the salmon, tuna, shrimp, scallions and parsley in a small bowl and pour the soy sauce mixture over the top; GENTLY toss to combine.
3. Divide the rice between 2 bowls; sprinkle each with half of the furikake.
4. Arrange half on the fish mixture, spinach and caviar , if using) decoratively atop the rice.
5. Serve with additional soy sauce on the side.

Enjoy! 

* Furikake is a Japanese seasoning typically made with toasted sesame seeds, nori, salt, sugar.

Balsamic Chicken with Spinach & Tomato Salad

Balsamic Chicken with Spinach & Tomato Salad

adapted from Bon Appetit June 2007

A homemade light balsamic vinaigrette serves as a marinade for the chicken and a dressing for the salad.

Makes 2 servings                                                4 WW pp / serving

2 Tbsp. olive oil

2 Tbsp. water

2 Tbsp. balsamic vinegar
2 garlic cloves, pressed
2 boneless, skinless chicken breasts

3 cups baby spinach
3/4 cup cherry tomatoes, halved

1. Preheat oven to 450°F. 
2. Whisk oil, water, vinegar, and garlic in small bowl to blend.
3. Reserve 2 Tbsp. of the dressing for the salad.
4. Transfer remaining dressing to resealable bag.
5. Add the chicken and toss to coat. Marinade for at least 10 minutes. Longer if possible.
6. Place chicken, still coated with marinade, onto rimmed baking sheet. 
7. Roast until cooked through, about 20 minutes. 
8. Meanwhile, combine the spinach and tomatoes in a bowl. 
9. Mix in enough of the reserves dressing to lightly dress the salad.
10. Divide and chicken salad between 2 plates.
11. Sprinkle with salt and pepper before serving. 

Enjoy!

Spinach & Mushroom Scrambled Eggs

Spinach & Mushroom Scrambled Eggs

adapted from Taste of Home

This savory egg dish is low fat and filling.

Makes 1 serving                                                        1 WW Blue point / serving

2 large eggs

2 Tbsp. fat free milk

1/8 tsp. Kosher salt

1/8 tsp. freshly ground black pepper

2 tsp. Chile-Garlic Oil (optional)

1 cup sliced mushrooms

1 cup spinach leaves, chopped

2 scallions, chopped

1 Tbsp. fat free cheddar cheese

1. In a pan coated with cooking spray, add the mushrooms and the chile-garlic oil; cook until almost cooked through, about 5 minutes.
2. Add the scallions and spinach and sauté until the mushrooms and spinach are cooked through, about 3 minutes.
3. Transfer the mushroom mixture to a bowl and set aside.
4. Wipe out the pan and re-coat with cooking spray.
5. Whisk the eggs with the milk, salt and pepper.
6. Add the eggs to the pan and cook to desired doneness.
7. Return the mushroom mixture to the pan along with the cheese.
8. Cook until heated through and the cheese is melted.

Enjoy!

Chicken & Vegetable Soup

Chicken & Vegetable Soup

adapted from The Chew

This soup is made from a wonderfully flavorful broth base.

Makes 4 servings                                                     2 WW Blue points / serving

Broth

8 cups homemade chicken stock or canned low-sodium broth

1 carrot, peeled and cut into 2 inch pieces

1/2 onion, peeled and cut in half

1 cinnamon stick

1 1/2 tsp. Kosher salt

1 tsp. black peppercorns

1 tsp. dried orange zest

Soup

2 cups shredded poached chicken, rotisserie chicken or leftover chicken

Cooking spray

1 large carrot, diced

1 stalk celery, diced

1/2 onion, diced 

2 cups fresh spinach

1/2 jalapeno, seeds & ribs removed, thinly sliced

1/4 cup uncooked soup shell pasta, orzo or other small pasta

1. Combine the stock, carrot, onion, cinnamon stick, salt, peppercorns and orange zest in a soup pot; Simmer until reduced by half, about 1 hour.
2. Strain the broth and discard the solids; set aside.
3. Meanwhile, bring a pot of salted water to a boil; add the pasta and for 2 minutes less than recommended package directions; set aside
4. Whip out the pan; coat with cooking spray and sauté the diced carrot, celery and onion, until tender crisp, about 5 minutes.
5. Return the broth to the pot and bring to a boil; cook over medium heat until the vegetables are tender, about 5-10 minutes.
6. Add the chicken, spinach, jalapeno and cooked pasta; return to a boil, reduce heat and cook about 2-5 minutes or until the pasta is cooked through.

Enjoy!

Crustless Spinach, Onion & Feta Quiche

Crustless Spinach, Onion & Feta Quiche

adapted from The Life She Has

What is the difference between  quiche and a frittata? A quiche is cooked in the oven while a frittata is cooked primarily on the stovetop and finished in the oven.

Makes 4 servings                                                     1 WW Blue point / serving

Cooking spray

1 medium onion, chopped

6 oz. fresh spinach

2 tsp. minced garlic

Kosher salt & Freshly crushed black pepper

5 eggs

1/4 c. skim milk

2 oz. fat free feta cheese

1. Preheat oven to 350F.
2. In a skillet coated with cooking spray, cook the spinach until wilted, about 5 minutes.
3. Remove the spinach to a kitchen towel and wring dry; Place in a pie pan coated with cooking spray.
4. Add some additional cooking spray to the pan, sauté the onion and garlic until softened, about 3-5 minutes.
5. Put the onion mixture in the pie pan.
6. Whisk the eggs and milk until well combined.
7. Gently pour into the pie pan.
8. Equally distribute the feta over the quiche.
9. Bake in the preheat oven for 20-25 minutes or until completely cooked through and set.
10. Allow to rest for 5 minutes before serving

Enjoy!

Cauli - Spanakorizo

Cauli - Spanakorizo (Greek Spinach Cauliflower Rice)

adapted from oliviacuisine.com

In our attempt to cut carbs I have been making various rice recipes with cauliflower rice. Just substitute an equal part of cauliflower rice for the final product of rice. For example if the recipe calls for 1 cup of uncooked rice, that equates to 2 cups of cooked rice so you would use 2 cups of riced cauliflower.

Makes 2 servings                                                     0 WW Blue points / serving

Cooking spray

1/2 large onion, minced

1 1/2 tsp. chopped garlic

2 ounces baby spinach, chopped 

2 cups riced cauliflower

Kosher salt & Freshly ground black pepper to taste

1/2 tsp. freshly grated lemon peel

1. In a large skillet coated with cooking spray, cook the onioin and garlic until translucent, about 2 minutes.
2. Add the spinach and cook until wilted, about 3 minutes.
3. Add the cauliflower rice and season to taste with salt and pepper.
4. Cook until the cauliflower has softened, about 3 minutes or to you desired level of doneness.
5. Top with lemon peel and serve.
6. Enjoy!

Spicy Sautéed Spinach

Spicy Sautéed Spinach

adapted from Bon Appetit April 2013

Dried chiles de arbol bring a spiciness to spinach and garlic.

Makes 3 servings                                                    0 WW Blue points / serving

Cooking spray

3 scallions, chopped

1 dried chiles de arbol or 1/4 tsp. crushed red pepper flakes

1 garlic clove, chopped

1 tsp. yellow mustard seeds

1 10-oz bag baby spinach

Kosher salt and Freshly ground black pepper

1. in a skillet coated with cooking spray, sauté scallions, chile, garlic and mustard seeds until fragrant and the mustard seeds start to pop, about 1 minute.
2. Add the spinach to the skillet by a little at a time, allowing the spinach to wilt between additions.
3. Cook tossing frequently, until all of the spinach is tender, about 5 minutes.
4. Season to taste with salt and pepper.

Enjoy! 

Sautéed Spinach & Mushrooms

Sautéed Spinach & Mushrooms

adapted from Food Network

Makes 2 servings                                                    0 WW Blue points / serving

Cooking spray

1 1/2 cloves garlic, smashed

1 cup sliced mushrooms

Kosher salt & Freshly ground black pepper

5 oz. baby spinach

1 3/4 tsp. balsamic vinegar (optional)

1. In a skillet coated with cooking spray, cook the garlic until fragrant, about 2 minutes; do not allow the garlic to brown.
2. Push the garlic to the side, add more cooking spray and mushrooms. Season with Kosher salt and ground black pepper. Cook until the mushrooms are tender and become light brown in spots, about 10 minutes. If the mushrooms start to stick add a little water to the pan.
3. Add the spinach, with a pinch of salt and sauté until wilted.
4. Add the vinegar just before serving if using.

Enjoy!

Vegetable Hash with Duck Eggs

Vegetable Hash with Duck Eggs

Shishito peppers are unique in that 9/10 are mild and that other 10% are slightly spicier, more than a bell pepper but less than a jalapeno.

Makes 4 servings                                                      1 WW Blue point / serving

4 oz. purple sweet potato, cut into 1/4 inch slices

4 stalks rainbow chard, stems chopped, leaves torn

2 cups spinach, leaves torn

Cooking spray

1 small onion, chopped

6 Shishito peppers or baby bell peppers, sliced

6 mushrooms, sliced

4 duck or extra large chicken eggs

Smoked sea salt or kosher salt

Freshly ground black pepper

1. Bring a pot of salted water to a boil. Cook the potato until fork tender, about 5 minutes. Remove with a slotted spoon, to a bowl and set aside.
2. Put the chard stems into the same pot of water, cook 5 minutes, until tender. Remove with a slotted spoon to the bowl with the potatoes.
3. Add the chard leaves and spinach to the same pot. Blanch for 1-2 minutes. Strain and wring dry in a kitchen towel.
4. Sauté the onion, peppers and mushrooms in a large skillet coated with cooking spray, until tender, about 5-7 minutes.
5. Return the potato mixture and the blanched greens to the skillet and cook until heated through.
6. Reduce the heat to low and cover to keep warm.
7. In a medium skillet, fry the duck eggs to desired doneness.
8. To serve divide the hash among 4 bowls and top each with an egg. Season to taste with salt and pepper.

Enjoy!

Chicken & Spinach Frittata

Chicken & Spinach Frittata

adapted from Taste of Home

This is a hearty frittata that can be served for breakfast, lunch or dinner.

If you don't have any leftover chicken on hand just poach a chicken breast and shred.

Makes 4 servings                                    1 WW Blue point / serving

1/2 cup julienned red bell pepper

1/2 cup chopped onions

Cooking spray

4 large eggs

1/2 cup skim milk

1 cup shredded chicken

1/2 cup frozen spinach, (measure after thawed and squeezed dry)

1/2 cup shredded fat free cheddar cheese

1/2 tsp Kosher salt

1/4 tsp. freshly ground black pepper

1 Tbsp. grated Parmesan cheese

1. Preheat the broiler.
2. In a large skillet coated with cooking spray, cook the onion and bell pepper until softened.
3. Meanwhile, in a large bowl, whisk the eggs with milk.
4. Add the chicken, spinach and cheddar cheese to the egg mixture.
5. Add the the egg mixture to the skillet.
6. Cover and cook until almost set, about 7 minutes. The middle will still be a little jiggly.
7. Top the frittata with the Parmesan cheese and place under the broiler.
8. Cook until set and the cheese is melted.
9. Remove from pan. Cut into 4 wedges and serve.

Enjoy!

Quick Miso Soup

Quick Miso Soup

adapted from WW.com 

I have tried packaged miso broth in the past but did not like the taste. This is the quickest way I have found to make my own. It is not as good at making my own Bonito Stock but it is a close second.

Makes 4 servings                                 1 WW Blue point / servings

4 tsp Hon Dashi powder

4 cups hot water

4 Tbsp. miso paste

4 mushrooms, thinly sliced

1 cup chopped spinach

2 scallions, chopped

1/4 block extra firm tofu, chopped

1. Dissolve the Hon Dashi powder in the hot water.
2. Add the miso and heat to dissolve
3. Divide the mushrooms. spinach, scallions and tofu among 4 bowls.
4. Allow the soup to sit for a couple of minutes to soften the vegetables. Serve.

Enjoy!

Creamy Tuscan Chicken

 Creamy Tuscan Chicken

adapted from Julia's album

Makes 2 servings                2 WW Blue points

4 thin small boneless, skinless chicken breasts

1/4 tsp kosher salt

1/4 tsp freshly ground black pepper

1/4 tsp paprika

1/4 tsp garlic powder

1/2 tsp Italian seasoning

Cooking spray

2 cloves garlic, minced

2 ounces sun-dried tomatoes, chopped (not packed in oil - rehydrated if dry)

1/2 cup artichoke hearts, chopped

1 Tbsp capers

3 ounces fresh spinach

1/4 tsp paprika

3/4 cup fat free evaporated milk

salt to taste

1. Mix together the kosher salt, black pepper, paprika, garlic powder, Italian seasoning until well combined.
2. Season both sides of the chicken breasts with the seasoning mix.
3. Cook the chicken in a hot skillet coated with cooking spray, about 4 minutes per side or until cooked through. Remove from pan and keep warm.
4. In the same pan, saute the garlic, sun-dried tomatoes, artichokes and capers for about 1 minute.
5. Add the spinach and cook until it wilts.
6. Add the evaporated milk to the skillet with the paprika. Bring to a simmer and simmer for 1 minute, stirring. Season to taste with salt and paprika.
7. Add the cooked chicken to the sauce. Spoon the sauce over the chicken and cook until the chicken is heated through.

Enjoy !