Sesame Soy Chicken & Vegetable Stir-Fry

Sesame Soy Chicken & Vegetable Stir-Fry

adapted from How to Cook without a Book©

The best part about stir fries is that you can mix and match what ever protein and vegetables you have on hand.

I like to blanch most of my vegetables before adding them to the stir fry to have a better control on the cook. 

Grating the ginger and garlic let them melt into the sauce.

Makes 2 servings                                                                   1 WW pt. / serving

Cooking spray

1/2 lb. boneless, skinless chicken breasts, cut into  bite size pieces

3 Tbsp. soy sauce, divided

1 Tbsp. dry sherry
1 lb. vegetables, chopped or sliced (I used broccoli florets, thin carrot slices, chopped onions, bell pepper slices and snap peas)

1 1/2 tsp. grated ginger

1 1/2 tsp. grated ginger

2 Tbsp. Homemade chicken stock or canned broth 

1 tsp. rice wine vinegar

1 tsp sesame oil

1/4 tsp. red pepper flakes

1/2 tsp. sugar substitute

1 tsp. cornstarch mixed with 1 Tbsp. Homemade chicken stock or canned broth 

1 scallion, green part only, sliced

1. Combine the chicken with the sherry and 1 Tbsp. soy sauce, set aside
2. Bring a small pot of water to a boil and prepare an ice bath.
3. When the water is boiling add the broccoli and carrots, set a time for 2 minutes.
4. After 30 seconds add the snap peas, cook until all vegetables are tender crips.
5. Transfer vegetables to an ice bath.
6. Meanwhile make the flavoring sauce by whisking together the chicken stock, 2 Tbsp. soy sauce, vinegar, sesame oil, red pepper flakes and sugar substitute; Set aside.
7. In a skillet coated with cooking spray, cook the chicken about 3 minutes and transfer to a bowl, set aside.
8. Recoat the pan with cooking spray and cook the onions and peppers until tender crisp, about 1-2 minutes.
9. Add the garlic and ginger and cook until aromatic, about 45 seconds.
10. Return the chicken and to the pan along with the blanched vegetables and the flavoring sauce; Stir to combine.
11. Add the cornstarch slurry and cook for a few minutes to slightly thicken.
12. Garnish with scallion greens prior to serving.

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!

Warm Asparagus Salad

Warm Asparagus Salad

adapted from Taste of Home

Who doesn't love bacon and eggs? Adding them to a warm salad with a light vinaigrette just makes them better.

Makes 2 servings                                                                  3 WW pts / serving

2 turkey bacon strips, cooked & chopped
1/2 lb. fresh asparagus, trimmed and cut into 2-inch-pieces
1 Tbsp. red wine vinegar
1 1/2 tsp. avocado oil or olive oil

1 1/2 tsp. water
1 1/2 tsp. Dijon mustard
1/2 tsp. garlic powder
Pinch of sugar substitute
Pinch Kosher salt
Pinch crushed red pepper flakes

3 cups torn romaine lettuce leaves
2 hard-boiled large eggs, halved
2 ounces fat free feta cheese, crumbled

1. Bring 2 inches of water in a saucepan to a boil over medium-high heat.
2. Place the asparagus in a steamer basket; Place the basket in the pot with the boiling water, cover, reduce heat to low and simmer until crisp-tender, 3-5 minutes. 
3. Meanwhile, in a small bowl whisk together vinegar, oil, water, mustard, garlic powder, sugar, salt and red pepper flakes. 
4. Divide the lettuce and asparagus between 2 plates.
5. Top with dressing, bacon and feta.
6. Place 2 egg halves on each plate prior to serving.

Enjoy!

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!

Pickled Chard Stems

Pickled Chard Stems

adapted from Cook's Illustrated

When people prepare chard or kale, the leaves are usually pulled off and the stems are discarded. Blanching and pickling prevents food waste and creates a tasty condiment.

Makes about 1/4 cup                                                                      0 WW pts

1 oz. chard stems, cut into 1/2" - 2 inch pieces
1/4 cup rice vinegar
2 Tbsp. water
1/4 tsp. sugar substitute
1/4 tsp. Kosher salt

1. Blanch the stems in 2 cups of boiling water until tender crisp, about 2 minutes.
2. Drain stems and transfer to a water bath; When cool drain again and transfer to a heat proof container.
3. Place the vinegar, water, sugar substitute and salt in a small pot and bring to a boil.
4. Pour the liquid over the stems.
5. Let jar cool; Cover.
6. Refrigerate at least 2 hours or overnight.

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!

Shiso Slaw

Shiso Slaw

adapted from Food & Wine

Shiso, also known as perilla, have a unique, leaves have complex flavor that is frequently described as a blend of mint, basil, and anise with hints of cinnamon and citrus. The herb pairs well with crunch carrots, cabbage and apple.

Makes 3 servings                                                        1 WW pt / serving

4 tsp. reduced fat mayonnaise

4 tsp. reduced fat sour cream

1/2 tsp. sugar substitute

1/2 tsp. unseasoned rice vinegar

2 Tbsp. + 2 tsp. lime juice

1/2 tsp. Kosher salt

3 oz. cabbage, shredded

2 oz. carrot, shredded

1 oz. apple, peeled & shredded

1 oz. red onion, thinly sliced

3 large shiso leaves, julienned

1. In a bowl, whish the mayonnaise, sour cream, sugar substitute, vinegar, lemon juice and salt until combined.
2. Add the cabbage, carrot, apples and onions; Toss to coat.
3. Gently toss the slaw with the shiso leaves.
4. Serve immediately.

Enjoy!

Chicken Stir-Fry with Spicy Peanut Sauce

Chicken Stir-Fry with Spicy Peanut Sauce

adapted from Food Network

Need a way to make chicken more exciting? Try adding a spicy peanut sauce. Don't like spice? Just omit the hot sauce and the red pepper flakes. You can also substitute thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables.

Makes 2 serving                                                                    3 WW pts / serving

2 Tbsp. smooth peanut butter
1 Tbsp. soy sauce
1 Tbsp. apple cider vinegar
3/4 tsp. sugar substitute
3/4 tsp. Pacific Rim Teriyaki hot sauce™ or your favorite hot sauce*

3/4 tsp. sesame oil
3/4 tsp. grated fresh ginger 
1 large cloves garlic, grated

1 Tbsp, warm water
5 oz. boneless, skinless chicken breasts, cut into 1/4-inch-thick strips
Kosher salt
pinch of red pepper flakes
Cooking spray
4 small red radishes, quartered, plus 1/4 loose cup radish greens, coarsely chopped
2 red baby bell pepper, cored, seeded and cut into 1/2-inch-thick strips
Zest and juice from 1/4 small lime

Dark green scallion tops, chopped for garnish (optional)

1. In a bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, 2/3  of the garlic and water until smooth. (If the sauce is too thick, thin with a little more warm water.); Set aside.
2. Arrange the pieces of chicken on a baking sheet in a single layer. 
3. Sprinkle on one side with salt and the red pepper flakes; Turn the pieces on their other side and sprinkle again with salt.
4. Cook, the chicken in a skillet coated with cooking spray, stirring occasionally, until the chicken is fully cooked, 3 to 5 minutes; Remove chicken from the pan.
5. In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. 
6. Stir in the peanut sauce and simmer for an additional minute Adjust seasoning to taste. 
7. Mix in the chicken. Turn off the heat and let rest a couple of minutes on the stove. If the sauce becomes to thick, thin out with a little additional water.
8. Top with the lime zest and the juice.
9. Garnish with scallions, if using, prior to serving.

Enjoy!

* I tried to find a link to the Pacific Rim Hot Sauce that came as one of the hot sauces in a variety pack of hot sauces. It does not seem to be on the marfket any longer.

Hibiscus Agua Fresca

Hibiscus Agua Fresca

adapted from Bon Appetit May 2011

I frequently ordered the Very Berry Hibiscus Cooler from Starbucks™ when it was on the menu. This was good but not the same.

Makes 10 servings                                                            0 WW points / serving

1 2 1/2 inch piece of fresh ginger
1 1/3 cups hibiscus flowers
2/3 cup sugar substitute
3 cups boiling water
8 cups cold water

1. Combine the ginger, hibiscus flowers, sugar substitute and boiling water is a heat proof container. 
2. Let steep for 30 minutes; Strain the mixture into a 12 cup container. 
3. Add the cold water and chill until cooled and ready to serve.

Enjoy!

Layered Ham Salad

Layered Ham Salad

I like to make individual servings of this salad in clear glass bowls so the lavering is apparent. If increasing amount use a large glass bowl or a trifle bowl.

Reduce the point value by substituting chicken or turkey for the ham and use reduced fat Mexican cheese blend.

Makes 2 servings                              3 WW pts / salad + 1 WW pt./Tbsp dressing

1 Tbsp. chopped jalapeno pepper
1 Tbsp. chopped bell pepper
1/4 cup corn kernels, fresh or frozen
1/3 cup reduced fat mayonnaise
1 tsp. sugar substitute
4 tsp. taco sauce
3 oz, torn romaine lettuce or prefered lettuce
4 slices deli ham or ham steak, chopped (about 2 ounces)
1 medium plum tomatoes, chopped
2 Tbsp. chopped onions
2 Tbsp. cucumber, seeded and chopped
1/4 cup shredded Monterey jack cheese

1. In a small saute pan coated with cooking spray, saute the jalapeno and bell peppers until softened, about 2-3 minutes.
2. Add the corn kernels; Cook until heated through, about 2-3 minutes; Set aside to cool.
3. Combine the mayonnaise, taco sauce and sugar substitute in a small bowl and whisk to combine; Set aside.
4. Divide the lettice between two bowls.
5. Divide the remaining ingredients between the 2 bowls layering in the following order: ham, tomato, onion / cucumber, corn mixture, cheese and dressing.

Enjoy!









In a small bowl, mix dressing ingredients.

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!

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!

Pickled Garlic

Pickled Garlic

adapted from Allrecipes

My husband loves pickled vegetables on top of his salads. They are so expensive in the store so I decided to try to start making them myself. It is quite easy. I do not attempt to try to can / preserve them because I'm afraid of killing people.

 

Makes 1 pint                                                                    0 WW points/ serving

2 oz. garlic cloves, peeled
1/4 red bell pepper, chopped
1 cup distilled white vinegar
1/3 cup sugar substitute
1/4 tsp. ground dry mustard
1/4 tsp. celery seed

1. Place garlic cloves in a heatproof container, first cutting the large cloves in half; Mix in the red bell pepper.
2. In a saucepan0, place the distilled white vinegar, sugar substitute, dry mustard and celery seed; Bring to a boil. Boil 3 minutes. 
3. Stir in garlic and pepper. Continue boiling 5 minutes. 
4. Transfer the garlic and peppers to a heatproof container; Fill with remaining liquid to within 1/4 inch from the top. 
5. Seal and store in the refrigerator approximately three weeks prior to serving.

Enjoy!

Grilled Kettle Corn with Garlic Butter

Grilled Kettle Corn with Garlic Butter

adapted from Food Network

Corn is at its best during the summer. This sweet and savory butter that tops the corn giving you the taste of kettle corn.

Microwaving the corn is a technique that I never thought would work but it is the easiest way to shuck corn.

Makes 2 servings                                                           2 WW pt /  tsp of butter

2 ears corn in the husk
2 Tbsp. butter, room temperature
1 clove garlic, grated
2 tsp. finely chopped fresh parsley
1 tsp. sugar substitute
pinch freshly ground black pepper

1. Preheat a grill over medium-high heat.
2. Lightly dampen the corn husks with water; Wrap in a paper towel and lace in microwave,
3. Microwave for 4 minutes on High; Set aside.
4. Repeat with remaining ear of corn.
5. When cool enough to handle, shuck the corn.
6. In a small bowl, combine the butter, garlic parsley, sugar substitute and pepper.
7. Place the corn directly on the grill and brush with the butter mixture. 
8. Cook, rotating and basting, as desired, every couple of minutes, until the corn is lightly charred, about 5- 10 minutes depending on the temperature of your grill.

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!

Vegetable Coleslaw

Vegetable Coleslaw

adapted from The Barefoot Contessa Cookbook©

The cabbage and carrots can be shredded by hand or by using a food processor.

Makes 8 servings                                                                4 WW pts / serving

3 cups shredded white cabbage
1 cup shredded red cabbage 

2 1/2 carrots, julienned
1 cup mayonnaise 
2 Tbsp. Dijon mustard
3/4 tsp sugar substitute
1 Tbsp. cider vinegar
1/2 tsp. celery salt, to taste
1 tsp.  celery seeds
1/4 tsp. kosher salt
1/4 tsp. fresh ground black pepper

1. Combine the cabbages and carrots in a large bowl.
2. In a medium bowl, whisk together the mayonnaise, mustard, sugar, vinegar, celery salt, celery seeds, salt and pepper.
3. Pour enough of the dressing over the vegetables to moisten them.
4. Chill. 
5. Serve cold or at room temperature.

Enjoy!

Black Eyed Pea Salad

Black Eyed Pea Salad

adapted from Food Network

I am not a fan of raw celery but I still want the crunch. I like to substitute carrot and or cucumber for some of the celery.

Makes 5 servings                                                                  2 WW pts / serving

1 15.5-oz can black-eyed peas, drained and rinsed
3/4 cup chopped red bell pepper
1/2 cup chopped celery, carrot and cucumber, combined
1/2 cup chopped shallot
1/4 cup chopped onion
2 Tbsp. vegetable oil

2 Tbsp. water
2 Tbsp. sugar substitute
2 Tbsp. cider vinegar
1 clove garlic, minced
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 teaspoon hot sauce

1. In a bowl, combine the black-eyed peas, green pepper, celery, carrot, cucumber, shallot and onion.
2. In a small bowl, whisk together the oil, water, sugar substitute, vinegar, garlic, salt, black pepper, and hot sauce. 
3. Pour the dressing over the peas. Toss. 
4. Let stand refrigerated overnight for the flavors to meld.

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!

Golden Beet and Roasted Strawberry Salad

Golden Beet and Roasted Strawberry Salad

adapted from Cooking Light Annual Recipes 2019

Roasting the beats intensifies their sweetness which pairs nicely with earthy beets.

Makes 2 servings                                                              5 WW points / serving

2 small golden beets, scrubbed and trimmed
4 oz. fresh strawberries, hulled and halved granulated sugar
1/2 tsp. sugar substitute

1 Tbsp. extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. strawberry balsamic vinegar or balsamic vinegar
1/2 tsp. Dijon mustard
1/2 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
Torn romaine lettuce or your preferred lettuce
2 very thin prosciutto slices, torn
1 oz. feta cheese, crumbled
1 1/2 slivered almonds

1. Preheat oven to 375 F.
2. Place beets on a large piece of aluminum foil; wrap tightly. 
3. Bake in preheated oven for about 1 hour to 1 hour or until tender. 
4. Cool slightly; rub off skins with a paper towel. Cut beets into wedges.
5.  Line a small baking sheet with parchment paper. 
6. Place strawberries in an even layer on the baking sheet; Sprinkle with sugar, and toss gently to coat. Bake in preheated oven for 15 minutes. Remove from oven; transfer strawberries to a plate to cool.
7. Combine oil, water vinegar, mustard, salt and pepper in a small bowl; Whisk until emulsified.
8. Divide lettuce evenly between 2 plates; Top with beets, strawberries, prosciutto, cheese and almonds. Drizzle evenly with vinaigrette prior to serving.

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!