The Barefoot Contessa's Beef Bourguignon

The Barefoot Contessa's Beef Bourguignon

adapted from The Barefoot Contessa Cookbook© by Ina Garten

Beef bourguignon is the fancy name of a French version of beef stew. When we were in France many years ago, our son ate his way through Paris sampling all the beef bourguignon he could get.

The traditional version is usually made with pearl onions and tougher cuts of meat such as chuck, brisket or shin and usually has to cook for hours. By using the filet, the cook time is significantly reduced because you want the filet to remain tender.

Makes 2 servings                                                                9 WW pts. / serving

1 (1-pound) filet of beef, trimmed

Kosher salt and freshly ground black pepper, for seasoning

1 1/2 Tbsp. olive oil
1 slice center cut bacon, diced
1 garlic clove, grated
3/4 cup dry red wine
1 1/3 cups beef stock
1 1/2 tsp. tomato paste
1 small sprig fresh thyme

1/3 tsp. Kosher salt

1/6 tsp. freshly ground black pepper

2 2/3 oz. onion, chopped
3 carrots, peeled and cut diagonally into 1-inch-thick slices
1 Tbsp. butter at room temperature, divided
2 tsp. Wondra flour™ or all-purpose flour

2 2/3 oz. mushrooms, sliced 1/4-inch thick 

1. Cut the filet crosswise into 1-inch-thick slices ; Season the filets on both sides with salt and pepper. 
2. In a small Dutch oven oven, sauté the slices of beef in batches in 1 tablespoons oil until browned on the outside and very rare inside, about 2 to 3 minutes on each side; Remove the fillets from the pan and set aside on a platter.
3. In the same pan, sauté the bacon on for 5 minutes, until browned and crisp; With a slotted spoon, transfer the bacon to a paper towel to drain and set it aside. 
4. Drain all the fat, except 2 tsp. from the pan; Add the garlic and cook for 30 seconds.
5. Deglaze the pan with the red wine and cook on high heat for 1 minute, scraping the bottom of the pan.
6. Add the beef stock, tomato paste, thyme, 1/3 tsp. salt, and 1/6 tsp. pepper. 
7. Bring to a boil and cook uncovered on medium heat for 10 minutes. 
8. Strain the sauce and return it to the pan. 
9. Add the onions and carrots and simmer uncovered for 20 to 30 minutes, until the sauce is reduced and the vegetables are cooked.
10. While the vegetables are cooking, sauté the mushrooms separately in 1 tsp. butter and 1 tsp. oil for about 10 minutes, until browned and tender.
11. With a fork mash 2 tsp. butter into the flour making a paste and whisk it into the sauce. 
12. Simmer for 2 minutes to thicken.
13. Cut the filets into bite size pieces and them along with the mushrooms and bacon Dutch oven. Cover and reheat gently for 5 to 10 minutes. Do not overcook. 
14. Season, to taste with salt and pepper, and serve immediately.

Enjoy!

Tomato Basil Soup

Tomato Basil Soup

adapted from Ming Tsai

This is a well balanced slightly sweet vegetarian soup that comes together quickly.

Be careful when pureeing hot liquids. Do not fill your blender more than half full. 

Makes 2 servings                                                                0 WW pts / serving

Cooking spray

1/2 large red onion, diced
1 1/2 tsp. minced ginger
1 tsp. Truvia brown sugar blend™ or 2 tsp. brown sugar

1 Tbsp. tomato paste

2 cups whole plum tomatoes, diced
2 1/2 cups Homemade vegetable stock or canned broth
1/2 cup picked basil leaves
Kosher salt and freshly ground black pepper black pepper. to taste
Parmesan cheese, shaved for garnish (optional)

1. In a saucepan coated with cooking spray, sauté the onions, ginger and sugar blend until the onions soften, about  5 minutes. 
2. Add the tomato paste and cook until it begins to darkens, about 2 minutes.
3. Add the tomatoes and stock; Bring to a simmer.  
4. Simmer on low heat until tomatoes are very soft, at least 30 minutes. 
5. Add the basil and puree in a blender or food processor or using an immersion blender.
6. Taste and adjust with salt and pepper to taste.

Enjoy!

Pork Meatball Chili

Pork Meatball Chili

adapted from Food Network Magazine March 2019

This recipe is essentially using a vegetable chili as a sauce for pork meatballs that use tortilla chips as a binder. The cream in the meatballs keep them very tender and moist.

Mexican oregano has a strong, citrusy, and slightly licorice-like flavor, while Italian oregano (also known as regular or Mediterranean oregano) is more earthy, floral, and minty with a milder taste.

Makes 2 servings                                        3 WW pts / serving without garnishes

1/2 lbs. lean ground pork
2 Tbsp. + 2 tsp. light cream
2 Tbsp. crushed tortilla chips
1 Tbsp. grated Cojita or Parmesan cheese
1/2 beaten egg
1/2 tsp. garlic powder
1/2 tsp. Kosher salt

Cooking spray
1/4 large onion, chopped
1/4 red, orange or yellow bell pepper, chopped

1 small clove of garlic, chopped  
1 1/2 tsp. tomato paste
1 Tbsp.chili powder
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/2 tsp. dried Mexican oregano

1/4 tsp. Penzeys Southwest Seasoning™

Kosher salt and freshly ground black pepper
1/2 15-ounce cans kidney beans (do not drain)
3/4 14-ounce cans diced tomatoes

1/4 cup water + more for thinning if needed

1/2 tsp. dried cilantro

Kosher salt and freshly ground black pepper

Jalapeno peppers, reduced fat sour cream, reduced fat cheddar cheese, cilantro & /or scallions (optional)

1. Make the meatballs by mixing the pork, cream, tortilla chips, parmesan cheese, egg, garlic powder and kosher salt. 
2. Form into 1-inch balls; If time refrigerate for an hour.
3. Meanwhile, heat a pot coated with cooking spray over medium heat and cook the onion and pepper cook, stirring, until softened, about 5 minutes; Add the garlic and cook  a couple more minutes.
4. Add the tomato paste, chili powder, cumin, coriander and oregano; Cook, stirring, until brick red, about 2 minutes.
5. Add the beans, tomatoes, 1/4 cup water and 1/2 teaspoon salt. Bring to a simmer and cook, adjusting the heat as needed and stirring occasionally, until thickened, and the flavors meld, about 60 minutes, adding additional water if it is getting too thick.
6. Preheat the broiler.
7. Remove the meatballs from the refrigerator; Broil the meatballs on a baking sheet until browned, 5 to 7 minutes.
8. Add the meatballs to the finished chili and simmer 10 more minutes; Adjust seasoning with salt and pepper
9. Garnish as desired prior to serving, if using.

Enjoy!

Shrimp & Grits with Cajun Gravy

Shrimp & Grits with Cajun Gravy

adapted from Food Network

These are the cheesiest grits I have ever had. The smoked black pepper white cheddar cheese was a challenge to find. The only brand I found was made by Tillamook and it was only available at Sprouts . I think you would be able to use a more readily available smoked cheddar and add freshly crushed black pepper to taste.

Makes 4 servings

Grits:
1 Tbsp. butter
1 1/2 tsp. Better Than Bouillon Premium Roasted Chicken Base™ or powdered bouillon

1/2 cup grits

2 cups water
1 oz. block cream cheese
2 oz. smoked black pepper white cheddar cheese, chopped
2 1/2 oz. gouda, shredded
2 Tbsp. + 2 tsp. cup heavy cream
1/2 tsp. ground white pepper

Cajun Gravy:

1 strip bacon
1/4 cup tomato paste
1 cup heavy cream
1 Tbsp. paprika
1 Tbsp. Slap Ya Mama Original Blend Cajun Seasoning™
2 1/2 tsp. ground white pepper
2 tsp. chili powder
pinch of dried parsley

Shrimp:

1 lb. large shrimp, shelled and deveined
1 Tbsp. olive oil
1 Tbsp. butter
1/2 tablespoon Slap Ya Mama Original Blend Cajun Seasoning™

1. In a saucepan on medium heat, stir together the butter, bouillon and water until the butter is melted.
2. Add the grits; Cook until the grits are fluffy and tender, about 15 minutes. 
3. Add the cream cheese and stir until blended; Add the cheddar and gouda and stir until completely melted, about 10 minutes. 
4. Add the heavy cream and white pepper; Set aside and keep warm.
5. Cook the bacon in a skillet, then remove the bacon and crumble and set aside. 
6. Mix the tomato paste into the skillet with the bacon fat and cook until it turns a darker color.
7. Whisk in the the cream. 
8. Add the paprika, Creole seasoning, white pepper, chili powder and parsley and bring to a simmer until it thickens.
9. Meanwhile, melt the butter in a skillet with the oil.
10. Season the shrimp with the cajun seasoning.
11. Sauté the shrimp in a saucepan until opaque, about 2-3 minutes per side depending on the size of your shrimp.
12. Plate the grits, top with cajun gravy then shrimp and crumble bacon on top.

Enjoy!

Bun-less Chili Cheese Turkey Dogs

Bun-less Chili Cheese Turkey Dogs

adapted from America's Test Kitchen

I lightened this recipe by replacing ground beef with ground turkey, beef hot dogs with smoked turkey dogs and American cheese with light American cheese as well as making less cheese sauce.

served with Zucchini Chips

Makes 4 servings                                                        5 WW pts / serving

1/2 lb. lean ground turkey
1 Tbsp. chili powder
1/4 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
2 Tbsp. tomato paste
1/2 cup water
8 ounces deli American cheese, chopped coarse
4 tsp. skim milk
2 Tbsp. chopped jarred hot banana peppers, plus 1 tsp. brine
4 smoked turkey hot dogs
¼ cup finely chopped onion

1. In a pan coated with cooking spray, combine the turkey, chili powder, salt, and pepper; Cook over medium heat breaking up the meat, until it is no longer pink, about 5 minutes. 
2. Push the turkey to the side; Add the tomato paste and cook until paste begins to darken, about 1 minute. Add water, stir to combine the tomato paste and turkey; Cook until sauce thickens and coats the turkey, about 4 minutes. 
3. Set aside and keep warm.
4. While the meat is cooking, microwave the American cheese, milk, and brine in small bowl until cheese is fully melted, about 1 minute, stirring occasionally. Cover to keep warm.
5. Cook the hot dogs in a grill pan or on the grill, about 2 minutes per side. 
6. To serve divide hot dogs, chili, and cheese sauce evenly among 4 plates. 
7. Top with the peppers and onion prior to serving

Enjoy!.

Turkey Kofte with Apple Raita and Spinach

Turkey Kofte with Apple Raita and Spinach

adapted from Food Network

Kofte is a Turkish meatball while riata is an Indian term for a condiment made from yogurt mixed with fruit or vegetables.

This is a very wet meat mixture. Make you you let it set up in the refrigerator for at least an hours before shaping.

I made the mistake of getting pocketless pita so I had to serve it open faced. Make sure you get pita pockets. It will be much easier to eat.

Makes 2 servings                                                                6 WW pts / serving

For the turkey:
1 1/2 Tbsp. olive oil, divided

1 1/2 Tbsp. tomato paste

1/2 small onion, finely grated
1 1/2 cloves garlic, finely chopped
1/2 tsp. ground cumin
1/4 tsp. ground cinnamon
1/4 tsp. allspice
1/8 tsp.cayenne powder
Kosher salt and freshly ground black pepper
3/4 lb ground turkey, 90 percent lean
2 Tbsp. finely chopped flat-leaf parsley
1/2 lemon, juiced

1 1/2 tsp. water

1/4 lb. baby spinach, washed and dried
Pita bread, lightly toasted
1/2 small onion, thinly sliced

For the apple raita:
1/2 cup non-fat Greek yogurt
1/2 Granny Smith apple, cored and finely diced
1/4 tsp. kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

1. Whisk together 1 Tbsp. of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. 
2. Add the turkey and parsley and using your hands, gently mix until combined. 
3. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. 
4. Heat the grill to high.
5. Divide the mixture into 6 equal portions and roll into balls. 
6. Gently press down on the top of each patty to flatten slightly. 
7. Add 1 Tbsp. oil to a hot pan; Cook the patties until golden and cooked through, about 5 minutes per size.
8. Whisk together the lemon juice, water and remaining 1/2 Tbsp. of oil in a large bowl and season with salt and pepper. 
9. Add the spinach and toss to lightly coat the leaves in the dressing. 
10. Fill each pita with 3 of the patties, top with spinach, onions and raita. 

Enjoy!

Barefoot Contessa's BBQ Sauce

Barefoot Contessa's BBQ Sauce

adapted from The Barefoot Contessa Cookbook©

Ina Garten is one of my favorite chefs. I wish I could have gotten to Long Island before she sold The Barefoot Contessa store in 1996.

Makes 1 1/2 quarts

1 1/2 cups chopped onion
3 cloves garlic, minced
1/2 cup vegetable oil
1 cup tomato paste 
1 cup cider vinegar
1/2 cup honey
1/2 cup Worcestershire sauce
1 cup Dijon mustard
1/2 cup soy sauce
1 cup hoisin sauce
2 Tbsp. chili powder
1 Tbsp. ground cumin
1 1/2 tsp. crushed red pepper flakes

1. In a saucepan on low heat, saute the onions and garlic with the vegetable oil until the onions are translucent but not browned, about 10 minutes.
2. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin, and red pepper flakes. 
3. Simmer uncovered on low heat for 30 minutes. 
4. Use immediately or store in the refrigerator.

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!

Chicken Bolognese

Chicken Bolognese

adapted from Food Network

Using ground chicken instead pf the traditional beef make the sauce lighter and reduces the calories.

I'm usually a little behind the times when it comes to technology. It's only been the past year that I have begun listening to podcasts. I was listening to some older Sporkful™  and learned that the author, Dan Pashman, developed his own pasta shape - cascatelli ™. So we had to try it and see if it lived up to the hype of providing a good bite, stays on the fork and holds on to sauce. It did not disappoint.

Serves 2 with leftover sauce                                            9 WW points / serving

Cooking spray
1/2 lb. ground chicken

1/2 large carrot, shredded

1/4 onion, finely chopped

1 garlic clove, minced

1 1/2 tsp. chili powder

1/2 tsp. Italian seasoning

1 small bay leaf

3 Tbsp. tomato paste

1/4 cup dry white wine

1/4 cup fat free evaporated milk

1 8 oz can tomato sauceedsw32

1/4 cup water

3/4 tsp. Kosher salt

1/2 tsp Freshly ground black pepper

4 oz. Cascatelli ™ pasta or your favorite pasta, cooked according to package directions, reserving the pasta water.

Parmesan cheese and chopped fresh basil (optional)

1. Heat a 2-3 quart pot over medium heat; When hot coat with cooking spray and cook the ground chicken until browned, about 5 minutes.
2. Add the carrots and onions and cook until tender, about 7 minutes
3. Add the garlic, chili powder, Italian seasoning and bay leaf; all the seasonings to toast for about a minute.
4. Add the tomato paste and let it toast and gets dark, about 2 minutes.
5. Stir in the wine and simmer until it is absorbed
6. Stir in the evaporated milk and continue simmering until it thickens slightly, about 3 minutes.
7. Stir in the tomato sauce and water; Cover and cook until the sauce is thick, about 45 minutes.
8. While the sauce is cooking, bring a pot of heavily salted water to a boil.
9. Add the sauce to the pasta and thin with the pasta water to taste.
10. Garnish with Parmesan cheese and basil if using prior to serving.

Enjoy!

Arrabbiata Sauce

Arrabbiata Sauce

adapted from The Complete Cooking Light Cookbook

I had some older tomatoes that were past their best to be used raw. If you don't have 14 ounces of fresh tomatoes just add another can of diced tomatoes.

Serve this sauce over pasta, spaghetti squash or zoodles; or use it to make your favorite fra diavolo recipe.

Makes 6 (1/2  cup) servings                                              1 WW pp / serving

Cooking spray

1 cup chopped onions

4 garlic cloves, minced

1/2 cup dry red wine

1 tsp. sugar substitute

1 tsp. dried basil

1 tsp. crushed red pepper

2 Tbsp. tomato paste

1/2 tsp. Italian seasoning

1/4 tsp. freshly ground black pepper

4 whole tomatoes, (about 14 oz.), chopped

1 can (14.5 oz.) diced tomatoes

2 Tbsp. chopped fresh parsley

1. In a pot coated with cooking spray, sauté the onions and garlic for about 5 minutes.
2. Add the wine and all remaining ingredients except the parsley.
3. Bring to a boil; reduce to low and simmer for 45 minutes.
4. Add the parsley before serving.

Enjoy!

Vegetarian Bolognese

Vegetarian Bolognese

adapted from Food Network

This is adapted from a Guy Fieri recipe. If a person who loves fried chicken, burgers and dumplings publishes a vegetarian recipe you know it has to be good.

Serve this sauce over spaghetti squash to make it low carb.

served over spaghetti squash with chicken marsala

Makes 3 servings                                                              1 WW pp / serving

1 stalk celery
1/2 medium carrot
1 small onion
1 clove garlic
1/2 tsp. dried basil
1/2 tsp. dried oregano
1 Tbsp. tomato paste
3/4 cup textured vegetable protein (TVP)
1 1/2 Tbsp. nutritional yeast

1 14.5 oz. diced tomatoes, pureed
1/2 cup vegetable stock
1/2 cup skim milk

1 bay leaf

1/2 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

1. Place the celery, carrot, onion and garlic in a food processor and pulse until the vegetables are finely chopped.
2. In a saucepan coated with cooking spray, cook the vegetables with the basil and oregano until translucent and dry, about 7 minutes; season with salt and pepper.
3. Add the tomato paste and cook 2 minutes.
4. Add the TVP and nutritional yeast and m ix well to coat evenly.
5. Add the tomatoes, stock, milk, bay leaf and red pepper flakes.
6. Bring to a simmer, reduce heat and simmer uncovered until thickened, about 20 minutes.

Enjoy!

Black Bean Cauliflower Rice

Black Bean Cauliflower Rice

adapted from Delish

In this dish cauliflower rice takes on Mexican flavors.

Turn this side dish into a meal by adding shredded cooked chicken with the vegetables and serve with a side salad.

The picture came out much darker than the rice does itself.

Makes 2 servings                                                    1 WW Blue point / servings

Cooking spray

1/2 medium onion, chopped

1 clove of garlic, minced

1/2 tsp. dried oregano

1/4 tsp. ground cumin

2 cups riced cauliflower, fresh or frozen, thawed*

1 1/2 tsp. tomato paste

1/2 cup canned black beans, rinsed and drained

1/2 cup corn kernels, fresh, canned or frozen, thawed

1/2 cup chopped tomatoes

1 small jalapeno, thinly sliced

2 Tbsp. chopped fresh cilantro

3 Tbsp. + 2 tsp. reduced fat Mexican cheese Blend

1. In a skillet coated with cooking spray, add the onion and cook until it softens, about 5 minutes.
2. Add the garlic, oregano, cumin and cook until fragrant, about 1 minute.
3. Add the riced cauliflower, stir to combine.
4. Add the tomato paste, stir to combine.
5. Add the black beans, corn, tomatoes, jalapenos and cilantro; cook until tender, about 4 minutes.
6. Top with the cheese; cover and allow the cheese to melt, about 1-2 minutes.
7. Adjust seasoning with Kosher salt and freshly ground black pepper prior to serving.

Enjoy!

* If using frozen thawed cauliflower rice, place the "rice" in a kitchen towel and wring out any excess water.

Reduced Fat Thousand Island Dressing

Reduced Fat Thousand Island Dressing

adapted from Food Network

This is great as a sandwich spread as well.

Makes 3 servings                                                                1 WW Blue point / Tbsp.

2 Tbsp. reduced fat mayonnaise

3/4 tsp. ketchup

1/2 tsp. tomato paste

3/4 tsp capers, chopped

1/2 tsp. lemon juice

pinch of Kosher salt

pinch of freshly ground black pepper

1. Combine all ingredients in a small bowl. Whisk to combine.

Enjoy!

Cuban Style Black & White Beans

Cuban Style Black & White Beans

adapted from Food & Wine

The pressure cooking speeds up the cooking time of the beans. The sofrito (pepper, onion and garlic) makes the beans savory. The recipe can be made with all black beans. I did not have a half pound of black beans so I used a combination.

Makes 4-6 servings                                                0 WW Blue points / serving

1/4 lb. dried black beans

1/4 lb. dried white beans

1 medium onion, peeled and quartered, 1 quarter whole, 3 quartered chopped

1 bell pepper, halved, 1/4 whole, 1/4 chopped

2 bay leaves, divided

4 cups cold water

Cooking spray

2 small cloves garlic, minced

1 1/2 tsp. kosher salt

2 Tbsp. dry white wine

3/4 tsp. ground cumin

3/4 tsp. dried oregano

1/2 tsp. tomato paste

1 tsp kosher salt

1/2 tsp. freshly ground black pepper

up tp 1 cup hot water (optional)

Chopped cilantro (optional)

Lime wedges (optional)

1. Combine the beans, 1 onion quarter , 1/2 bell pepper, 1 bay leaf and 4 cups of cold water in a multi-cooker or pressure cooker.
2. Lock the lid and set pressure to HIGH, bring to pressure and cook for 15 minutes. Manually release the pressure.
3. Meanwhile in a pot coated with cooking spray, cook the chopped onions, peppers, garlic and salt until the onion is translucent, about 7 minutes.
4. Add the remaining bay leaf, wine, cumin, oregano and tomato paste.
5. Cook stirring until the tomato paste is well combined and the wine is evaporated, about 2 minutes.
6. Transfer the contents of the multi-cooker to the pot. Add the kosher salt and freshly ground black pepper.
7. Simmer the beans until they are cooked through, about 30-45 minutes. If the beans start getting dry add additional hot water to prevent them from sticking.
8. Serve with cilantro and lime wedges, if using.

Enjoy!

Easy Pantry Pizza Sauce

Easy Pantry Pizza Sauce

adapted from JoyFoodSunshine.com

These pantry ingredients come together to make a tasty pizza sauce. It can be used without cooking but I prefer to simmer it for at least 30 minutes to allow the flavors to blend.

Makes about 3 cups                                             1 WW Blue point / cup

2 8-ounce cans tomato sauce

1 6-ounce can tomato paste

1 cup water

1 Tbsp. dried oregano

2 Tbsp. Italian seasoning

3/4 tsp. garlic powder

1/2 tsp. onion powder

1 1/2 tsp. garlic salt

1/4 tsp. freshly ground black pepper

1/2 tsp. sugar substitute

1. Combine all ingredients in a saucepan and stir to blend.
2. Bring to a simmer. Cover and cook at least 30 minutes. Stirring occasionally.
3. Use in your favorite pizza recipe.

Enjoy!

Light 1000 Island Dressing

Light 1000 Island Dressing

adapted from Food Network

Makes 6 servings                                1 WW Blue point / Tbsp.

4 Tbsp. light mayonnaise

1 1/2 tsp ketchup

1 tsp. tomato paste

1 1/2 tsp. pickle relish

1 tsp lemon juice

Kosher salt and freshly ground black pepper to taste

1. Combine all ingredients in a small bowl.
2. Whisk to combine.

Enjoy!