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!

Blender Bearnaise Sauce

Blender Bearnaise Sauce

adapted from Food Network

Makes about 1 cup

1 stick butter
2 Tbsp. white wine vinegar
1 large egg yolk
1/2 tsp. dried tarragon
1/2 shallot, minced
Kosher salt and white pepper

1. In a small saucepan over low heat, melt the butter until bubbling hot; Add the tarragon and allow it to hydrate for a minute. 
2. In a blender or small food processor, add the vinegar and egg yolk and blend for several seconds. 
3. Slowly add the butter to the yolk mixture to prevent the yolk from scrambling.
4. Add the  shallot and continue to blend. 
5. Adjust seasoning to taste with salt and pepper.
6. Spoon over your food or serve it on the side.

Enjoy!

Potato Fennel Soup

Potato Fennel Soup

adapted from Cooking Light Annual Recipes 2000™

This Potato Fennel Soup is a sophisticated take on a classic comfort dish, offering a velvety texture and a complex, herbal flavor profile.

Makes 2 servings

1/4 lb. fennel bulb, chopped, reserve 1 Tbsp. fennel fronds
1/2 lb. russet potatoes, chopped
1 tsp. butter
cooking spray
1/2 cup chopped leeks
1/4 tsp. Kosher salt
1 1/4 Homemade chicken stock or canned broth
1 Tbsp. parsley, chopped
pinch white pepper 

1. Melt the butter in a pot coated in cooking spray.
2. Add the fennel, leek and potato to the pot; Cook 3 minutes, stirring frequently.
3. Add the chicken stock and water; Bring to a boil, reduce heat to low and simmer covered 25 minutes or until the potatoes ae tender.
4. Transfer 1 cup of the soup to a mini food processor; Process until smooth then return to the soup pot.
5. Stir in parsley and fennel fronts.
6. Adjust seasoning with additional Kosher salt and white pepper to taste.

Enjoy!

Ratatouille Shepherd's Pie

Ratatouille Shepherd's Pie

adapted from Food & Wine

This is a vegetarian version of the hearty, usually meaty Shepard's pie. The ratatouille is made with eggplant, zucchini, summer squash and tomatoes and then covered with rich mashed potatoes to make a filling meal.

You can lighten the meal (and point amount) by using skim milk to make the mashed potatoes and lessen the amount of butter.

Makes 2 servings                                                                11 WW pts / serving

about 1/2 lb. russet potatoes, peeled and cut into 1 inch pieces
1 Tbsp. heavy cream
pinch of ground white pepper
2 1/2 Tbsp. butter, divided
1 tsp. Kosher salt, divided, plus more to taste
1 large egg yolks
1 1/2 tsp. olive oil
1/2 cup chopped onion, red or yellow
1 Tbsp. minced garlic, about 1-2 cloves
1/4 large eggplant, cut into 1/2-inch pieces (about 1 cups)
1/2 medium summer squash, cut into 1/2-inch pieces (about 1 cups)
1/2 medium zucchini, cut into 1/2-inch pieces (about 1 cups)

1/2 tsp. Italian seasoning
2 Tbsp. (1 ounces) dry white wine
1/2 cup + 2 Tbsp. can diced tomatoes, drained
3/4 tsp. balsamic vinegar
few grinds of freshly black pepper, plus more for garnish

1. Place potatoes in a pot with enough water to cover. 
2. Bring the pot to a boil over high; reduce heat to medium, and cook until potatoes are cooked through, about 20 minutes. Drain potatoes, and let cool slightly.
3. Meanwhile, heat cream, white pepper, and butter in a small saucepan over medium-low heat until butter is melted, 1 to 2 minutes; set aside.
4. Put the potatoes through a ricer into a bowl; Add the cream mixture and 1/4 tsp. salt; Stir to combine.
5. Set aside until potatoes are just warm to the touch, about 5 minutes. 
6. Stir in egg yolks, and whisk until incorporated. Set aside at room temperature.
7. Preheat oven to 400°F. 
8. Cook the onions, garlic, and 1/4 tsp. salt in the oil in a high sided skillet;stirring often, until onion is softened, about 2 minutes. 
9. Add the eggplant; cook, stirring occasionally, until eggplant is browned in spots, about 5 minutes.
10. Stir in yellow squash, zucchini, Italian seasoning and remaining 1/4 teaspoon salt; cook, stirring occasionally, until vegetables begin to soften, about 6 minutes.
11. Increase heat to medium-high. Add wine; Cook, stirring and scraping up any browned bits from bottom of skillet, until most of the liquid is evaporated, about 3 minutes. 
12. Add the tomatoes, vinegar, and black pepper; cook, stirring often, until vegetables are well coated, about 2 minutes; Divide the vegetable mixture between 2 oven safe containers.
13. Top vegetable mixture evenly with mashed potatoes; drag a fork through potatoes to create a swooped pattern, if desired. 
14. Bake until heated through and potatoes are browned in spots, about 35 minutes. 
15. Garnish with additional black pepper, and serve.

Enjoy!

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

The Barefoot Contessa's French Onion Soup with Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

I have never had French onion soup without the gooey cheese on top but if Ina Garten tells me to try it then I try it. I was thinking it might be lower in calories but once you put the brandy, sherry and wine it, its still a lot. I still prefer the gooey cheese pull but this was nice as well.

Makes 3 servings

1 1/4 lb. yellow onions, halved, and sliced 1/4-inch thick (about 4 cups)
4 Tbsp. butter
1 small bay leaf
1/4 cup medium-dry sherry
1/4 cup brandy
3/4 cup good dry white wine
2 cups Homemade beef stock or canned broth
2 cups Homemade chicken stock or canned broth
1/4 teaspoon freshly ground white pepper
Kosher salt

Freshly grated Parmesan cheese
Parmesan croutons

1. Melt the butter in a pot over a medium-high heat,; Sauté the onions butter and bay leaf for 20 minutes, until the onions turn a rich golden brown color. 
2. To prevent a fare up, remove the pan from the heat and add the sherry and brandy.
3. Return the pan to the heat and simmer uncovered for 5 minutes; Add the white wine and simmer uncovered for 15 more minutes.
4. Add the beef and veal stocks along with the pepper. 
5. Bring to a boil, then simmer uncovered for 20 minutes.
6. Remove the bay leaf and taste for salt and pepper.
7. Ladle into bowls, sprinkle with grated Parmesan cheese and serve Parmesan Croutons on the side.

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!

Asian Meatballs

Asian Meatballs

adapted from Food & Wine May 2000

Soy paste is a thick sweetened soy sauce also known as ketjap manis. Don't have either you can make it at home.

White pepper is frequently used in Asian cooking because of it has a muskier and sharper taste profile than its black counterpart. Don't have it you can use black pepper, pink peppercorns, green peppercorns or paprika.

served on Hibachi Noodles

Makes 6 meatballs                                                              1 WW pts / meatball

Cooking spray
1 tsp. olive oil
1 1/2 Tbsp. thinly sliced scallions
1 1/2 tsp. minced shallots
3/4 tsp. teaspoons minced garlic
1/2 tsp. finely grated peeled fresh ginger
1/2 lb. lean ground pork
1/2 large egg, lightly beaten
1 1/2 tsp. soy paste
1 1/2 tsp. minced cilantro
1 1/2 tsp. minced basil
1 1/2 tsp. minced mint
1/2 tsp. Kosher salt
pinch freshly ground white pepper

1. Preheat the oven to 400°. 
2. Line a baking sheet with foil; COat with cooking spray.
3. Heat the oil in a small skillet. 
4. Add the scallions, shallots, garlic and ginger and cook, stirring, until softened, about 4 minutes. 
5. Place the mixture into a medium bowl and let cool.
6. Add the ground pork, egg, soy paste, cilantro, basil, mint, salt and white pepper to the bowl.
7. Mix the mixture gently but thoroughly.
8. Divide the mixture into 6 equal portions and roll into balls.
9. Transfer the meatballs to the prepared baking sheet and bake for about 16 minutes, or until browned; Serve immediately.

Enjoy!

 

Vanilla Scent Parsnip Puree with Brown Butter

Vanilla Scent Parsnip Puree with Brown Butter

adapted from Relish

My husband loves parsnips. We were watch Tournament of Champions on Food Network and one of the chefs had the adjectives of vanilla and nutty and he came up with vanilla scents parsnips puree with brown butter. I had to try to make it for my husband.

You can lighten up this recipe by replacing the 2 Tbsp. of butter that goes into the puree with Parkay cooking oil spray but don't skip the brown butter it adds a nice nuttiness. This substitution will drop the point value down to 2.

Makes 4 servings                                                            5 WW points / serving                                                    

3/4 lb. parsnips, peeled and cut into 1-inch pieces

1 1/2 garlic cloves, peeled and chopped
Water to cover
2/3 cup fat free milk

3 Tbsp. butter, divided
1 vanilla bean, split and cut into 1-inch pieces
1/4 teaspoon salt
Pinch ground white pepper

1. Place parsnips and garlic in a medium saucepan and cover. 
2. Bring to a boil, reduce the heat to a ; Cook until the parsnips are very soft, about 20 minutes. 
3. Meanwhile, combine milk, 2 Tbsp. butter and vanilla in a small pan; 
4. Bring the milk mixture to a simmer and continue to simmer for 5 minutes.
5. Remove the milk mixture from the heat and allow to steep.
6. When the parsnips are done, drain any remaining water and transfer to the bowl of a small food processor with the salt and pepper; Puree until very smooth.
7. Strain milk mixture into the parsnip puree to reach desired consistency (I used about ¾ of the 2/3) puree again.
8. Melt the remaining butter in a small pan; melt and allow the butter to brown.
9. To serve drizzle the brown butter over the puree.

Enjoy!

Chinese BBQ Pork

Chinese BBQ Pork

adapted from Sara's Weeknight Meals

This tastes like the pork I could get at Asian restaurants when I lived in Massachusetts but without all the red food coloring. Since moving to Central Pennsylvania, I can not find it at anywhere.

According to Marion's Kitchen, "[t]he difference between light soy sauce and dark soy sauce is mainly what they are used for. Light soy sauce is saltier and used more for flavour, and dark soy sauce is generally thicker, less salty and slightly sweeter than light soy sauce, so ideal for adding colour."

If the pork is getting too charred while broiling, cover it with a piece of foil.

Makes 4 servings                                                              6 WW points / serving

1 lb. boneless pork butt, well trimmed, cut in half lengthwise

1 Tbsp. sugar substitute

1 Tbsp. light soy sauce

1 Tbsp. dark soy sauce

1 Tbsp. hoisin sauce

1 Tbsp dry sherry

1 Tbsp. black bean sauce

1 tsp. sesame oil

1/8 tsp white ground pepper

1 tsp. honey

Cooking spray

Combine all of the ingredients except the pork into a storage container that will accommodate the pork.

Add the pork turning to coat; Cover and refrigerate over night.

Preheat the broiler.

Line a roasting pan with foil for easier clean up.

Place a rack coated with cooking spray on top of of the prepared pan; add about 1/4 inch of water to the pan.

Remove the roast from the marinade; microwave the remaining marinade for about a minute to kill off any microbes that me be contained within.

Place the pork on the prepared rack; place in over; The pork should be about 4 inches from heat element.

Broil until the pork is beginning to char, about 8 minutes; turn the pork.

Brush with reserved heated marinade; Continuing cooking about another 8 minutes until an instant read thermometer registers 155F.

Remove the pork to a cutting board; Cover and let rest 10 minutes.

Cut the pork thinly, about 1/4 inch think, prior to serving.

Enjoy!

Lemony Tuna Salad

Lemony Tuna Salad

adapted from Food & Wine

Still using up that Whole Lemon Vinaigrette. I am not a fan of raw celery so I added some cucumber to give the texture and crunch.

Makes 2 servings                                                              3 WW points / serving

3 Tbsp. Whole Lemon Vinaigrette

1 6.7 ounce can tuna packed in water, drained

1 Tbsp. capers, rinsed

2 Tbsp. cucumber, peeled and diced

1/4 tsp. celery salt

1/8 tsp. white ground pepper

Lettuce for serving

1. Combine all ingredients except the lettuce in a bowl; Mix to combine.
2. Serve in lettuce cups.

Enjoy!

Garlic-Lemon Aioli

Garlic-Lemon Aioli

adapted from Healtherlikesfood.com

Aioli is simply a flavored mayonnaise. It can be used as a dip or as a sandwich spread bring a myriad of flavors to any dish.

Makes 6 servings

1/4 cup mayonnaise
1 tsp. fresh lemon juice
1 small garlic clove, finely mined
⅛ teaspoon white pepper

1. Combine all ingredients in a small bowl.
2. Whisk to combine.
3. Store in the refrigerator for at least 1 hour before using to allow the flavors to meld.

Enjoy!

Shredded Chicken with Hot Sauce

 Shredded Chicken with Hot Sauce

adapted from CL Annual Recipes 1997

You can use any kind of leftover, rotisserie chicken, or packaged precooked chicken for this recipe. 

When I poach chicken I usually cook more than I need so I have it for another recipe.

Makes 2 servings                                                     0 WW Blue points / serving

2 cups shredded poached chicken

1 Tbsp. soy sauce

1 1/2  tsp. rice vinegar

1 Tbsp. minced ginger, divided

1/8 tsp. crushed red pepper

3 chopped scallions

2 garlic cloves, minced

1/2 cup julienned red, yellow or orange bell pepper

1 Tbsp. lemon juice

1/2 tsp. ground white pepper

1/4 tsp. Kosher salt

1. Combine the chicken, soy sauce, vinegar, 1 1/2 tsp. ginger and crushed red pepper in a bowl. Set aside.
2. In a wok coated with cooking spray, sauté the scallions, remaining ginger and garlic, sauté until fragrant, about 1 minute.
3. Add the chicken mixture, bell peppers, lemon juice, salt and pepper and cook until vegetables are softened and the chicken is heated through, about 2-3 minutes.
4. Adjust seasoning with soy sauce, salt and pepper to taste before serving.

Enjoy!

 

Garlicky Cauliflower Puree

Garlicky Cauliflower Puree

adapted from epicurious.com

Pureed cauliflower makes a great substitute for mashed potatoes when you are trying to cut the carbs.

served with Dijon Chicken

Makes 2 servings                                        0 WW Blue points / serving                                            

1 lb. cauliflower florets

2 garlic cloves, smashed

2/3 cup homemade chicken stock or canned broth

1 tsp. Kosher salt

1/4 cup skim milk

2 tsp. Parkay cooking oil spray

Garlic Salt & White Pepper

1. Simmer the cauliflower , garlic, broth and salt in a saucepan, covered, until very tender, about 20 minutes.
2. Transfer the mixture to a food processor * and puree the mixture with the milk and Parkay until smooth.
3. Season to taste with garlic salt and white pepper before serving.

Enjoy!

* If you do not have a food processor you can use a blende, potato masher or fork.

Tuna Wrap

 Tuna Wrap

Use your favorite herbs and seasoning blends in your tuna salad.

Makes 1 serving                                                                2 WW Blue points

1 (5 ounce) can tuna, drained

1 Tbsp. reduced fat mayonnaise

2 Tbsp. fresh chopped onions

1/2 tsp. dill weed

1/4 tsp. garlic powder

1/2 tsp. celery salt

dash white pepper

1/2 tsp. lemon juice

lettuce

1 low carb tortilla

1. Combine all of the tuna, mayonnaise, onion, dill, garlic, celery salt, pepper and lemon juice in a small bowl.
2. Spread the tuna on the tortilla and top with the lettuce.
3. Roll up the tortilla, jelly-roll style.
4. Wrap in plastic wrap and refrigerate for at least 1 hour before cutting and serving.

Enjoy!

Zucchini Onion Dip

Zucchini Onion Dip

Adapted from Food Network Magazine

A lighter version of the Food Network Magazine version.

Makes about 1 cup                                1 WW Blue point / 1/4 cup

Cooking spray

1/3 sweet onion, finely chopped

1/3 medium zucchini, finely chopped

8 tsp. (2 2/3 Tbsp.) reduced fat mayonnaise

1/2 cup fat free sour cream

4 tsp. chopped dill

4 tsp. chopped scallions

2/3 tsp. Champagne or white wine vinegar

1/4 tsp garlic powder

1/3 tsp onion powder

1/3 tsp Kosher salt

Kosher salt and White pepper to taste

Additional chopped dill for garnish 

1. In a small skillet coated with cooking spray, cook the onion until lightly browned and tender, about 10 minutes. Set aside to cool.
2. In a small food processor, puree the zucchini, mayonnaise, sour cream, dill, scallions, vinegar, garlic powder, onion powder, and 1/3 tsp salt.
3. Add the sautéed onions and pulse a few times to blend.
4. Season to taste with salt and white pepper.
5. Garnish with additional dill and refrigerate for at least 1 hour before serving.
6. Serve with crudité.

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!

Baked Chicken Tenders with Herbed Yogurt Dip

Baked Chicken Tenders with Herbed Yogurt Dip 

adapted from NYT Cooking

My son does not like the lower carb bread. I used lower carb bread to make breadcrumbs for this recipe. I thought we would do a taste test to see if my husband and son could tell the difference between the lower carb breadcrumbs and the regular store bought breadcrumbs. I made tenders 4 different ways dredged in flour, egg and regular breadcrumbs; egg and regular breadcrumbs; flour, egg and lower carb breadcrumbs; and egg and lower carb breadcrumbs. I was trying to see if the flour was really needed or if it was a way to further cut down on WW points.

We all preferred the flour, egg and regular breadcrumbs. It had the crispiest coating. I feel the lower carb breads taste sweeter than regular bread. However, the flour, egg and lower carb breadcrumbs were a good alternative.

Top left - flour, egg, regular breadcrumbs; Bottom left - egg, regular breadcrumbs; Top right - flour, egg, lower carb breadcrumbs; Bottom right - egg, lower carb breadcrumbs

Serves 4                            1 WW Blue Points / per tender      0 Blue pts for dip

Herbed Yogurt Dip

1 cup fat free Greek yogurt

2 Tbsp. + 2 tsp finely chopped scallion, green part only

4 tsp finely chopped fresh parsley

1 Tbsp. + 1 tsp finely chopped fresh dill

4 tsp. fresh lemon juice

1 small garlic clove, minced 

salt and white pepper to taste

Chicken Tenders

1 1/2 lbs. chicken tenders

Kosher salt and Freshly ground black pepper

1 cup all-purpose flour

2 tsp smoked paprika

2 large eggs, beaten to blend with 1 tsp water

2 cups lower carb bread crumbs

Cooking spray

Herbed Yogurt Dip

1. Put all ingredients in a small food processor. Blend to combine.
2. Refrigerate for at least 1 hour to allow the favors to meld.

Chicken Tenders

1. Preheat oven to 400F.
2. Place a cooking rack on a baking sheet. Coat with cooking spray.
3. Mix the flour and paprika in a shallow dish.
4. Place the eggs in another dish. Season with salt and pepper.
5. Put the breadcrumbs in another shallow dish and season with salt and pepper.
6. Working with just a few pieces at a time dip the chicken into the flour so it has an even coating. Shake off excess. Dip in the egg wash, shake off excess. Dredge in the breadcrumb mixture, pressing to adhere as much as possible. Shake off excess.
7. Place on coated rack on baking sheet. Repeat with remaining chicken .
8. Coat the chicken with cooking spray.
9. Bake until the chicken begins to brown, about 8 minutes.
10. Turn the chicken over, spray this side with cooking spray and cook until browned and crisp, about 8 minutes.
11. Serve with Herbed Yogurt Sauce.

Enjoy!

Turkey Sausage with Bratwurst Seasoning

 Turkey Sausage Patties with Bratwurst Seasoning

adapted from The Daring Gourmet

While trying to eat healthier, I am trying to incorporate flavors we love in lower calorie foods. My husband and I have some fond memories at the Bierhaus NYC. We especially enjoyed the Wurst Sampler Platter. Bratwurst was just one of the sausages included in the plate. 

Turkey Sausage with Bratwurst Seasoning & Braised Red Cabbage

Serves 4                            0 WW Blue points / serving

1 lb. ground turkey breast

1/2 tsp kosher salt

4 tsp. powdered milk

1/2 tsp, ground white pepper

1/4 tsp. freshly ground black pepper

1/3 tsp ground mace or nutmeg

1/3 tsp ground ginger

1/3 tsp. dried marjoram

1/3 tsp. dried mustard

a pinch of ground cardamom (about 1/12 tsp.)

a pinch of ground coriander (about 1/12 tsp.)

a pinch of crushed caraway seeds (about 1/12 tsp)

1. Combine the dried milk with all other spices. Mix well.
2. Combine the turkey with the spice mixture. Combine well but do not overmix.
3. Divide the turkey mixture into 4 patties. Refrigerate for at least 1 hour.
4. Cook in a hot skillet coated with cooking spray for 4 minutes per side.
5. We recommend serving on a bed of Braised Red Cabbage with Caraway & Apples or top as desired.

Enjoy!

Dill Vegetable Dip

Dill Vegetable Dip

adapted from Taste of Home

This is a zesty low fat dip for fresh vegetables.

Makes about 1/3 cup                                    1 point / 2 Tbsp of dip

1/4 cup nonfat Greek yogurt

2 Tbsp low fat mayonnaise

3/4 tsp finely minced onion

1/2 tsp dried parsley flakes

1/2 tsp dill weed

1/3 tsp seasoned salt

1/4 tsp white pepper

Fresh vegetables for serving

1. Combine all ingredients; mix well.
2. Refrigerate for at least 1 hour to allow flavors to meld.
3. Serve with fresh vegetable.

Enjoy !