Everything Bagel Deviled Eggs

Everything Bagel Deviled Eggs

adapted from Savory and Food Network

Steaming the hard boiled eggs then placing them in an ice bath makes peeling the eggs much easier.

I always like dying Easter eggs Here we are using natural dyes to color the whites of hard boiled eggs to make festive deviled eggs.

Makes 12 halves                                                             1 WW points / 2 halves

2 1/2 tsp. turmeric

2 cups water

1 Tbsp. vinegar

1/2 tsp. Kosher salt
6 eggs

2 Tbsp. reduced fat mayonnaise 

1 Tbsp. pickle relish

1 1/2 tsp. Dijon mustard
1 1/2 tsp. Everything Bagel Seasoning

1. Bring  the water and turmeric to a boil; Boil for 10 minute.
2. Remove from the heat; Let rest 5 minutes; 
3. Pour liquid into a container; add vinegar and salt; Set aside.
4. Place a steamer basket in a pot; Bring 1 inch of water to a boil.
5. Add the eggs to the basket. Cover and cook for 12 minutes. 
6. Prepare a large bowl of ice water. 
7. When the eggs are cooked transfer them, using a slotted spoon, to the ice water; let cool. 
8. Peel the eggs and halve lengthwise. 
9. Transfer the yolks to the bowl of a mini food processor
10. Place the whites in the container with the turmeric colored water; allow to stands in the colored water until they reach your desired color
11. Add the mayonnaise, relish and mustard to the food processor; Process until desired consistency is reached
12. Put the yolk mixture into a piping bag or sealable bag; Cut off tip
13. Remove the egg "whites" from the colored water; Use paper towels to remove excess liquid.
14. Fill the colored egg white halves with the yolk mixture. 
15. Top with the Everything Bagel Seasoning.

Enjoy!

Feta and Dill Frittata

Feta and Dill Frittata

adapted from Food Network

Feta and dill are a classic combination. The technique for the stovetop portion of this recipe was new to me but I will adopt it for all of my frittata cooking as it minimized the browning on the bottom of the frittata.

Makes 2 servings                                                          0 WW pp / serving

4 large eggs
2 Tbsp. fat-free plain yogurt
2 Tbsp. fresh dill, chopped
1/4 tsp. ground turmeric
Kosher salt and freshly ground black pepper
2 scallions, white and light green parts only, sliced
3 Tbsp. fat free feta cheese

1. Preheat the oven to 350F.
2. Whish the eggs, yogurt, dill, turmeric salt and pepper in a bowl; Fold in the feta.
3. In a pan coated with cooking spray, saute the scallions until soft, about 45 seconds.
4. Add a little more cooking spray to the pan and gently pour in the egg mixture.
5. As the eggs start to set around the edges, scrape the edges with a heatproof spatula pulling the setting eggs towards the middle of the pan. Continue until the eggs are half cooked about 3 minutes.
6. Transfer the skillet to the oven and bake until the frittata is set, about 13 minutes.
7. Remove from the oven and allow to cool for a couple of minutes before serving.

Enjoy!

Cauliflower Carrot "Rice"

Cauliflower Carrot "Rice"

adapted from Domesticate Me

I have been playing with vegetable "rice". It does not have the same taste but it provides a similar texture. It is a low fat high flavor substitute and can take on any flavors you would add to white or brown rice.

Barramundi Fillets with Brussels Sprout Chips & Shrimp on a Bed of Cauliflower Carrot "Rice"

Makes 2 servings                                                0 WW Blue points / serving

1 large carrot, peeled and roughly chopped

1/3 medium cauliflower, florets only

1 Tbsp. water + more if needed

2/3 tsp. turmeric

pinch cayenne

pinch cumin

1 tsp. fresh lemon juice

Kosher salt

2 Tbsp. parsley, chopped

1. Add the carrots to the bowl of a food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
2. Add the cauliflower florets to the bowl of the food processor. Pulse until they are finely chopped and resemble rice. Transfer to a bowl and set aside.
3. In a skillet coated with cooking spray, cook the carrot - cauliflower along with the turmeric, cayenne, cumin and water for 2-3 minutes or until the "rice" is tender. Add more water if the mixture starts to stick.
4. Turn off the heat, stir in the lemon juice and parsley. 
5. Season to taste with kosher salt before serving.

Enjoy!

Tuscan Turkey Meatballs

Tuscan Turkey Meatballs

adapted from The Spice & Tea Exchange

When we were in Savannah, GA, I visited The Spice & Tea Exchange and got to buy some of their wonderful spice blends. If you don't have the advantage of having the specific spice blends substitute what you have in your cabinet.

Makes 12 meatballs                                0 WW Blue points / meatball

1 lb. ground turkey breast

1/2 cup shredded zucchini

1/4 cup shredded carrot

2 Tbsp. Tuscany Spice Blend or Italian seasoning

1 Tbsp. turmeric

1 tsp. dried basil

3 cloves garlic, minced

1. Preheat the oven to 375F.
2. Place the zucchini and carrot in a clean kitchen towel and wring out excess water.
3. Mix the ground turkey breast, zucchini, carrot, seasoning blend, turmeric, basil and garlic in a large bowl.
4. Form the mixture into 12 2-inch meatballs.
5. Put the meatballs in the wells of a standard muffin pan, coated with cooking spray.
6. Bake for 25-30 minutes or until cooked through.
7. Serve with your favorite meatball sauce or try my Spicy Sweet Dipping Sauce.

Enjoy!

Chicken Rice Soup

Chicken Rice Soup

adapted from The Pioneer Woman

Using homemade vegetable stock and adding chicken base gives deep flavor to this dish.

Makes 4 servings                            0 WW Blue points per serving

5 chicken tenders or 1 1/2 chicken breasts

6 cups Slow Cooker Vegetable Stock mixed with 6 tsp chicken base or 6 cups Slow Cooker Chicken Stock or canned chicken broth / stock

Cooking spray

1 stalk celery, cut into 1/2 inch dice

1 1/2 carrots, peeled and cut into 1/2 inch dice

1/2 onion, cut into 1/2 inch dice

1/2 red bell pepper, cut into 1/2 inch dice

Leaves from 1 sprig of thyme

Small pinch of turmeric

1/4 cup cooked white rice

Poach the chicken

1. Bring the broth to a boil in a stock pot, add the chicken. Return to a boil.
2. Cover the pot and turn off the heat. Let sit for 10-15 minutes until the chicken is cooked through.
3. Remove the chicken from the pot and pour the broth into a large container. Set aside.
4. When cool enough to handle, shred the chicken.

Soup

1. Coat the pot that the chicken was cooked in with cooking spray.
2. Add the celery, carrot, onion and bell pepper. Sauté until they are beginning to soften, about 3-4 minutes.
3. Sprinkle the vegetables with fresh thyme and turmeric, sauté for an additional minute.
4. Return the broth to the pot and bring to a boil. Cook for 30 minutes.
5. Add the shredded chicken to the pot and cook for another 5-10 minutes until heated through.
6. Divide the cooked rice between 4 bowls. Spoon the soup over the rice and serve.

Enjoy!