Beef & Mashed Potato Bowls

Beef & Mashed Potato Bowls

adapted from Food Network

Indulge in a bowl of pure comfort featuring savory ground beef simmered with aromatic onions and carrots in a rich, tangy sauce of ketchup and Worcestershire sauce. This hearty beef mixture is served over a bed of creamy, skin-on red mashed potatoes whipped with tangy buttermilk and finished with a fresh sprinkle of scallion greens.

Makes 2 servings

1/2 lb. red-skinned potatoes, peeled, cut into 1 inch pieces
Kosher salt
1 Tbsp.butter
1/2 cup buttermilk, plus more if needed
Freshly ground black pepper
1 Tbsp. chopped fresh scallions, green part only, plus more for topping
1 Tbsp. olive oil
1/2 onion, chopped
1 carrot, diced
1/2 lb.ground beef
2 Tbsp. ketchup
1 1/2 tsp. Worcestershire sauce

2 Tbsp. water

1. Put the potatoes in a saucepan, cover with cold water and add a big pinch of salt. 
2. Bring to a boil, then simmer over medium heat until tender, 12 to 15 minutes; Drain. 
3. Add the butter to the pan over low heat to melt.
4. Rice the potatoes into the pan, add the buttermilk and mash to combine. 
5. Season to taste with salt, pepper and the chives; Keep warm.
6. Heat the olive oil in a skillet over medium heat. 
7. Add the onion and carrots and cook, stirring, until softened, about 5 minutes. 
8. Move the vegetables to one side of the pan and add the beef to the empty side. 
9. Cook over breaking up the meat until no longer pink,  about 4 minutes; Stir to combine the beef and vegetables. 
10. Add the ketchup and Worcestershire sauce; cook 1 minute. 
11. Spoon off any excess oil, then stir in 2 Tbsp. water and cook until the mixture is saucy, about 2 minutes.
12. Season to taste with salt and pepper
13. Add a splash of buttermilk to the mashed potatoes if they’re too thick; divide among bowls. 
14. Top with the beef and more scallions.

Enjoy!

Deviled Egg Dip

Deviled Egg Dip

adapted from Allrecipes

All the flavors of a deviled egg but you can spread it on a cracker or toast points.

Want to make this recipe for a crowd but hate peeling hard boiled eggs? Crack 12 eggs into a loaf pan, baked in a water bath, in a preheated 350F oven for about 30 minutes, allow to cool about 10 minutes then blend with the remaining ingredients. 

Makes 2 servings                                               3 WW pts / serving for dip alone

2 large hard boiled eggs, peeled

2 Tbsp. reduced fat mayonnaise 

1 1/2 oz. reduced fat cream cheese 

3/4 tsp. Dijon mustard 

1 Tbsp. pickle relish 

1/2 tsp. Worcestershire sauce 

1/4 tsp. Emeril's Essence Creole Seasoning or your favorite Creole seasoning 

3/4 scallion, thinly sliced 

paprika for garnish 

1. Add eggs to a mini food processor and finely chopped. 
2. Add mayonnaise, cream cheese, mustard, Worcestershire, and Cajun / Creole seasoning; Process until smooth. 
3. Transfer dip to a bowl, cover, and refrigerate for at least 2 hours. 
4. Top with green onions and sprinkle with paprika prior to serving.

Enjoy!

Hoisin Grilled Chicken

Hoisin Grilled Chicken

adapted from Cooking Light Annual Recipes 2014

Hoisin sauce is a thick, fragrant sauce originating in China which is featured in many Chinese cuisines, but is most prominently in Cantonese cuisine. It is readily available in supermarkets, Walmart and Amazon.

Makes 2 servings                                                       1 WW pt. / serving                

1 Tbsp. Hoisin sauce

3/4 tsp. balsamic vinegar

3/4 tsp. Worcestershire sauce

1/4 tsp. five-spice powder

2 (6 ounce) boneless. skinless chicken breasts

1 scallion, thinly sliced

1. In a medium bowl, whisk together the Hoisin sauce, vinegar, Worcestershire sauce and five spice powder.
2. Add the chicken breasts and turn to coat.
3. Heat a grill pan over medium high heat; Coat it with cooking spray.
4. Add the chicken and cook 5 minutes, turn the chicken over and cook for another 5 minutes or until cooked through.
5. Allow to rest for 5-10 minutes; Top with scallions prior to serving.

Enjoy!

Potato Salad with Cauliflower and Caramelized Onions

Potato Salad with Cauliflower and Caramelized Onions

adapted from Food Network

Think caramelized onion dip with potato salad. The caramelized onions adds sweetness and the sour cream gives a the tang to the creamy mayo. 

Makes 2 servings                                                            6 WW pts / serving

3/4 yellow potatoes, cut into 1-inch pieces
1/4 medium head cauliflower, cut into small florets
1 1/2 Tbsp. olive oil, divided
Kosher salt and freshly ground black pepper
1/2 medium onion, thinly sliced

2 Tbsp. water, divided, plus more as needed
2 Tbsp. reduced fat mayonnaise
2 Tbsp. reduced fat sour cream
1/2 tsp. Worcestershire sauce
1/4 tsp. garlic salt, plus more to taste
1/4 tsp. onion powder
1 scallion, white and green parts, thinly sliced, plus more for garnish

1. Preheat the oven to 425 degrees F. 
2. Line a baking sheet with foil or parchment.
3. Toss the potatoes and cauliflower with the olive oil; Season generously with Kosher salt and pepper. 
4. Bake until golden brown and fork tender, about 35 minutes. Let cool completely.
5. Add the remaining 1/2 Tbsp. olive oil to a medium skillet over medium-high heat and add the onions. Cook, stirring often, about 2 minutes. 
6. Reduce the heat to medium and add 1 tablespoons of water; Cook until the water evaporates. 
7. Add 1 more tablespoons of water and reduce the heat to low; the onions will begin turning golden throughout cooking. 
8. Stir occasionally, adding more water as needed, and cook until the onions are dark brown and caramelized, 15 to 20 minutes. Let cool completely.
9. Combine the mayonnaise, sour cream, Worcestershire sauce, garlic salt and onion powder in a bowl. Season with Kosher salt and pepper and more garlic salt, if desired. 
10. Add the onions. potatoes, cauliflower and scallions to the bowl; Toss to coat.
11. Refrigerate until ready to serve.
12. Garnish with additional scallions prior to serving.

Enjoy!

BBQ Shrimp with Avocado Salad

BBQ Shrimp with Avocado Salad

adapted from Food & Wine

This recipe has a surprising amount of worcestershire sauce but it works.

When cooking for 2 I like to get the mini avocados. They are large enough for 2 without any leftovers that are going to oxidize.

Makes 2 servings                                                            9 WW pts / serving

Cooking spray
1/2 shallot, finely chopped
1/2 garlic clove, finely chopped
2 Tbsp. dry white wine
1/4 tsp. chopped thyme
1/4 cup + 2 Tbsp. Worcestershire sauce
1/4 cup Homemade chicken stock or low-sodium chicken broth
12 large shrimp, shelled and deveined
Kosher salt and freshly ground black pepper
1 Tbsp. butter
Sliced scallions, for garnish
1 Tbsp.extra-virgin olive oil

1 Tbsp. water
1 1/2 Tbsp. fresh lemon juice
1 small avocado, pitted, peeled and cut into wedges
1/2 romaine hearts (5 ounces), chopped
1/2 small fennel bulb, trimmed and thinly sliced
1 large radishes, thinly sliced

Flaky sea salt & Aleppo pepper (optional)

1. In a small saucepan coated with cooking spray, cook the shallot and garlic and cook over moderate heat, stirring occasionally, until softened, about 3 minutes. 
2. Stir in the wine and thyme and cook until reduced by half, about 2 minutes. 
3. Add the Worcestershire sauce and broth and cook until reduced to 1/4 cup, about 15 minutes.
4. In a large skillet, heat the remaining tablespoon of grapeseed oil. 
5. Season the shrimp with salt and pepper; Cook over moderately high heat, turning once, for 2 minutes total.
6. Stir in the sauce and cook, stirring, until thickened, about 2 minutes. 
7. Add the butter, stirring until incorporated and season with salt. Transfer the shrimp to a platter and garnish with scallions.
8. Meanwhile, make the salad by whisking the olive oil with the water and lemon juice in a large bowl. 
9. Add the romaine, fennel and radishes, season with salt and toss to coat; Top with the avocado seasoned with flaky sea salt an Aleppo pepper, if using.
10. Serve the salad beside the shrimp.

Enjoy!

Caramelized Onion Dip

Caramelized Onion Dip

adapted from Food Network Magazine© October 2017

Better for you than the onions soup mix due to the lower salt content.

Cooking the caramelized onions without butter or oil still gives you the sweetness of the onion without the extra fat and calories.

Makes  about 3/4 cup                                                    1 WW point / Tbsp.

1/2 onion, chopped and caramelizes without butter or oil  
1/4 cup light sour cream

1/4 cup reduced fat mayonnaise

1/2 tsp, spicy brown mustard

Kosher salt and freshly ground black pepper

1. Combine all ingredients in a small bowl; Whisk  to combine.
2. Adjust seasoning to taste with salt and pepper.
3. Refrigerate for at least and hour before serving to allow flavors to meld.

Enjoy!

Grilled Turkey Caesar Burger

Grilled Turkey Caesar Burger

adapted from America's Test Kitchen™

I prefer to use 85% lean turkey because it does not dry out as much as the 93% when grilled.

Makes 2 servings with extra dressing                      

10 WW pts / burger + 1 WW point / Tbsp of dressing

12 oz, ground turkey
1/4 cup reduced fat mayonnaise
2 Tbsp. grated Parmesan cheese, + 1 1/2 Tbsp. shaved
2 tsp. lemon juice
1 anchovy fillet, rinsed and minced
1 garlic clove, minced
1/8 tsp.Worcestershire sauce
1 tsp. olive oil, divided
1/4 tsp. Kosher salt
1/8 tsp. freshly ground black pepper
4 leaves romaine lettuce, cut into 1½‑inch pieces

1. Divide turkey into 2 lightly packed balls, then gently flatten into ¾‑inch-thick patties. 
2. Using your fingertips, press center of each patty down until about ½ inch thick, creating a slight divot. Freeze patties for 30 minutes. 
3. Meanwhile, whisk together the mayonnaise, grated Parmesan, lemon juice, anchovies, minced garlic, and Worcestershire in bowl; set aside.
4. Preheat the grill to high.
5. Brush each side of patties with 1/2 oil and season with salt and pepper. 
6. Turn all but primary burner off.
7. Place burgers, divot side up, over hotter part of grill and cook (covered if using gas) until well browned and meat easily releases from grill, about 5 minutes. 
8. Gently flip patties and continue to cook until well browned on second side and meat registers 160 degrees, 5 minutes. Transfer burgers to platter and let rest while preparing toppings.
9. Toss romaine with 1tablespoons dressing and shredded Parmesan in bowl to combined. 
10. Season to taste with salt and pepper to taste. 
11. Serve burgers open faced topped with romaine mixture, passing remaining dressing separately.

Enjoy!

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

Chopped Green Salad with Buttermilk Dressing and Crispy Chickpeas

adapted from Food Network

I do not use buttermilk very frequently, so I keep powdered buttermilk on hand and just make what I need when I need it.

I calculated the amount of oil absorbed by the chickpeas by measuring again after cooking; about 1/2 of it was absorbed.

Makes 2 servings             11 WW pts / serving + 1 WW pt. /  1 1/2 Tbsp. dressing

1/3 cup reduced fat sour cream
1/3 cup buttermilk
4 tsp. reduced fat mayonnaise
1/2 tsp. dried dill
1 tsp. hot sauce
1 tsp. Worcestershire sauce
2/3 tsp. garlic powder
1/3 large clove garlic, grated
Kosher salt and freshly ground black pepper

1/3 cup canola oil
1/3 cup canned chickpeas, drained, dried with a kitchen towel
Large pinch paprika
Kosher salt and freshly ground black pepper

1 small head romaine lettuce or your lettuce of choice, chopped
1/4 onion, halved and thinly sliced
Kosher salt and freshly ground black pepper

1. In a large bowl, whisk together the sour cream, buttermilk and mayonnaise. 
2. Add the dill, hot sauce, Worcestershire, garlic powder, garlic and salt and pepper to taste.; Set aside. 
3. Heat the oil in a small pot with a lid to 350F. 
4. Place a wire rack in a baking sheet lined with paper towels.
5. Using a slotted spoon, the chickpeas into the hot oil and fry until browned and crispy, 4 minutes. Transfer the fried chickpeas with the slotted spoon to the prepared baking sheet. 
6. Season the chickpeas with the paprika and salt and pepper to taste. 
7. Divide the lettuce between 2 plates; Top with sliced onions.
8. Drizzle with the dressing and top with the crispy chickpeas. 
9. Season to taste with salt and pepper.

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!

Herbed Caper Sauce for Steak

Herbed Caper Sauce for Steak

adapted from Food Network

This is a robust sauce and needs a robust steal like a flatiron. When I serve sauces for meat I prefer to serve it on the side to allow people to use as much or as little as they like.

Makes about 6 Tbsp. of sauce                                           1 WW point / 2 Tbsp.

1 Tbsp. whole grain mustard

1 Tbsp. olive oil

1 Tbsp. capers in brine, drained, rinsed and chopped

1/2 Tbsp. red wine vinegar

1/2 tsp. Truvia brown sugar

1/2 tsp. Worcestershire sauce

1/2 small clove of garlic, finely chopped

1 Tbsp. fresh parsley, chopped

1 Tbsp. scallion greens, chopped

Kosher salt & freshly ground pepper to taste

Combine all ingredients in a small bowl.

Serve along side your favorite steak.

Enjoy!

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

Air Fried Brussels Sprouts with Lemon Scallion Dipping Sauce

adapted from America's Test Kitchen

My husband loves crispy Brussels sprout but deep fry creates a mess and it is just not healthy. We all know that air fryers are mini convection ovens and neither truly "fry" anything. But roasting can also create a crispy exterior.

Makes 2 servings                                                              2 WW points / serving

Dipping Sauce

2 Tbsp reduced fat mayonnaise

1 1/2 tsp minced scallion greens

1/4 tsp. lemon zest

2 tsp lemon juice

1/4 tsp Worcestershire sauce

1/4 tsp. Dijon mustard

1/8 tsp garlic powder

1/2 lbs. Brussels sprouts, trimmed and halved

Cooking spray

Kosher salt and freshly ground black pepper

1. Preheat the convection oven / air fryer to 350F.
2. Place the Brussels sprouts on a baking sheet lines with foil and coated with cooking spray if using convection oven or place in the air fryer basket.; Coat the sprouts with cooking spray.
3. Transfer to the oven / air fryer cook for about 10 minutes, toss, continue cooking until they are tender, well browned and crisp, about another 10 minutes.
4. Season to taste with salt and pepper; serve with the dipping sauce.

Enjoy!

Spicy Oregano Turkey Burgers

Spicy Oregano Turkey Burgers

adapted from Food Network

The turkey mixture can also be formed into 1-inch meatballs which can be baked in a 350F oven for 12 minutes.

Makes 2 servings                                                        3 WW pp / serving

1/2 lb. ground turkey breast
1/2 shallot, finely diced
1 clove garlic, finely minced
1/2 beaten egg
2 Tbsp. panko breadcrumbs
1/2 tsp. Worcestershire sauce or Worcestershire sauce substitute
1 tsp. dried oregano
Kosher salt and freshly ground black pepper
2 Tbsp. Chipotle aioli
Favorite toppings - Shredded lettuce, raw onion, caramelized onions, tomatoes, pickles, pickled jalapenos
2 Tumaro wraps or your favorite low carb roll

1. Combine the turkey, shallot, garlic, egg, panko, Worcestershire sauce and oregano; Mix gently to combine.
2. Form the meat mixture into 2 patties.
3. Cook the patties on a grill or in a grill pan or skillet for 5 minutes per side or until cooked through.
4. While the patties are cooking toast the wraps on a open flame.
5. Put the patties on the wraps, top with aioli and your [referred toppings.

Enjoy!

Tex Mex Bacon Turkey Burgers with Fat Free Queso

Tex Mex Bacon Turkey Burgers with Fat Free Queso

adapted from Rachael Ray Every Day March 2012

This burger looks and sounds decadent but using ground turkey breast meat and fat free queso it is surprisingly low in points.

I ran out of Worcestershire sauce while making this recipe. Most of the substitution site say you can use just soy sauce but it does not have that same complexity of flavor. I found a great alternative published by A Couple Cooks which I modified slightly. It is not the same color but it is amazingly close in taste.

served wide a side of fat free refried beans

and a side salad

Makes 2 servings                          2 WW pp if using a wrap / 1 WW pp without

2 slices center cut bacon, cooked to desired crispiness
1/2 lb. ground turkey breast
2 Tbsp. grated onion
1 1/2 tsp. chopped chipotle in adobe sauce
1 Tbsp. Worcestershire sauce or Worcestershire sauce substitute
Kosher salt & freshly ground black pepper
2 Tbsp. Fat Free Queso
2 Tumaro wraps or your favorite low carb wrap / bun (optional)
Favorite burger toppings: lettuce, raw onion, caramelized onions, dill pickles, tomatoes ...

1. Combine the turkey, onion, and chipotle in a bowl; form into 2 patties.
2. Season each side of patties with salt and pepper.
3. Cook the patties on a preheat grill, griddle or frying pan coated with cooking spray for about 5 minutes per side.
4. If using a wrap, char each side over an open flame.
5. Top each burger with a tablespoon of queso, a slice of bacon and your favorite burger toppings.

Enjoy!

Worcestershire Sauce Substitute

Worcestershire Sauce Substitute

adapted from A Couple Cooks

This mixture is a great substitute if you run out of Worcestershire sauce. The color is different but the taste is very similar.

Left-Right: Worcestershire Sauce Substitute, Worcestershire Sauce

Makes about 2 1/2 Tbsp.                                                          1 WW pp / Tbsp.

1 Tbsp. ketchup

1/2 Tbsp. white vinegar

1 Tbsp. soy sauce

3 dashes hot sauce

1. Whisk all ingredients in a small bowl.
2. Use in a recipe in place of Worcestershire sauce.

Enjoy!

Cajun Shrimp Skillet

Cajun Shrimp Skillet

adapted from Taste of Home

Looking for a low-fat, low carb meal to celebrate Mardi Gras? This is a nice alternative to shrimp etouffee.

1 Tbsp. Parkay cooking oil spray
2 garlic cloves, minced
1/2 cup beef stock
1 tsp. Worcestershire sauce
1 tsp. freshly ground pepper
1/2 tsp. Kosher salt
1/2 tsp. dried thyme
1/2 tsp. dried rosemary
1/2 tsp crushed red pepper
1/4 tsp. dried oregano
1 lb. uncooked, large shrimp, peeled and deveined

Creole Fried Rice, optional

1. In a large skillet heat the Parkay and cook the garlic until fragrant, about 1 minute.
2. Stir in the stock, Worcestershire sauce and seasonings; bring to a boil.
3. Add the shrimp and cook until the shrimp turn pink, stirring occasionally, about 3 minutes.
4. Serve with Creole Fried Rice if desired.

Enjoy!

Deconstructed Cabbage Roll Stew

Deconstructed Cabbage Roll Stew

adapted from Taste of Home

In honor of Global Scouse (Meat Stew in Britian) Day we broken down the traditional cabbage roll into a stew, Calories are minimized by using ground turkey instead of beef and sausage, but the hearty taste remains due to the beef broth. It can be served over rice or noodles but we opted not to have those to eliminate the carbs.

Makes 4 servings                                                            0 WW pp / serving

1 can (14.5 oz.) diced tomatoes, drained

1 cup beef stock

4 oz. tomato sauce

1 1/2 tsp. cider vinegar

1 1/2 tsp. Worcestershire sauce

1/2 tsp. garlic powder

1 tsp. Cajun seasoning

1/4 tsp. Kosher salt

1/4 tsp. freshly ground black pepper

1/2 medium head of cabbage (about 1 lb.) cut into 1-1/2 inch pieces

Cooking spray

1 lb. ground turkey breast

3/4 tsp. Penzeys' Italian Sausage seasoning

1/2 medium onion, chopped

2 cloves garlic, chopped

1. Mix the tomatoes, broth, tomato sauce, vinegar, Worcestershire sauce, garlic powder, Cajun seasoning, salt & pepper in a bowl and set aside.
2. Place the cabbage in a small slow cooker.
3. Mix 1/4-th of the turkey with the Italian seasoning to make turkey sausage
4. In a skillet coated with cooking spray, cook the turkey sausage, ground turkey breast, onion and garlic until the poultry is no longer pink, about 8 minutes. Drain and put on top of the cabbage.
5. Top with the tomato mixture.
6. Cook on low until flavors are blended and the cabbage is tender, about 5 hours.

Enjoy!

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Balsamic Glazed Chicken with Fennel Slaw

Balsamic Glazed Chicken with Fennel Slaw

adapted from  The Rachael Ray Show

The chicken is cooked simply but the slaw and balsamic glaze takes this chicken dish over the top.

Makes 2 servings                                                       1 WW Blue point / serving

1/2 bulb fennel, trimmed and thinly sliced

1 cup shredded green cabbage

1/4 medium red onion, thinly sliced and cut in half

1/2 lemon, juiced

Kosher salt & Freshly ground black pepper

2 boneless, skinless chicken breasts

Cooking spray

1 clove garlic, minced

1/6 cup balsamic vinegar

1 1/2 tsp. Truvia brown sugar blend

1 Tbsp. fresh rosemary, chopped

1 1/2 tsp. Worcestershire sauce

1 1/2 Tbsp. Dijon mustard

1 cup arugula leaves

1 Tbsp. parsley, chopped

1. In a large bowl, toss the fennel, cabbage, onion and lemon juice; season to taste with salt and pepper; set aside.
2. Season the chicken with salt and pepper
3. Cook in frying pan coated with cooking spray until browned and cooked through, about 5-7 minutes per side; set aside.
4. Add more cooking spray to the same pan; add garlic and sauté until fragrant, about 1 minute.
5. Add the vinegar and scrape up the browned bits from the bottom of the pan.
6. Add the Truvia, rosemary, and Worcestershire; cook until it thickens slightly, about 1 minute.
7. Stir in the mustard. Whisk to combine.
8. Return the chicken to the pan and turn to coat and heated through.
9. Add the arugula and parsley to the fennel mixture; toss to combine.
10. Serve with chicken with the slaw on the side.

Enjoy!

Creole Remoulade Sauce

Creole Remoulade Sauce

adapted from Guy Fieri Family Food (2016)

Use as a topping for the Cajun Chicken & Andouille Sausage or as a dip for poached shrimp.

Makes 6 Tablespoons                                                1 WW Blue points / Tbsp.

1/4 Tbsp. light mayonnaise

Juice of 1/4 lemon

2 1/2 tsp. dill pickles, minced & drained

1 tsp. dill pickle juice (from the jar)

1 tsp. prepared horseradish

1 tsp. whole grain mustard

1 tsp. capers, drained

3/4 tsp. minced scallions

1/2 tsp. Worcestershire sauce

2-3 dashes hot pepper sauce

Combine all ingredients in a small food processor and process until well combined. 

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

Turkey Sausage Patties with Brown Sugar-Balsamic Onions & Peppers

adapted from Taste of Home June / July 2012

Since starting WW, we have been enjoying our burgers bun-less. If you want to be more traditional you can have it open-faced on half of a light English muffin for an additional point or on a low carb hamburger bun or small pita pocket for 2 additional points. 

Makes 2 servings                                            5 WW Blue points / serving

8 oz. ground turkey sausage

1/2 bell pepper, julienned

1/2 red onion, thinly sliced

1 Tbsp. Truvia brown sugar blend

1/2 Tbsp. balsamic vinegar

1/2 tsp. Worcestershire sauce

Kosher salt & freshly ground pepper to taste

1. Divide the turkey sausage into 2 4-ounce patties.
2. Cook the turkey patties in a skillet coated with cooking spray for 4 minutes of each side or until cooked through. Remove from pan and keep warm.
3. Add some more cooking spray to the skillet, cook the onion and bell pepper until softened.
4. Add the Truvia, vinegar and Worcestershire sauce. Cook for about 4 minutes until the vegetables are coated. Season to taste with salt and pepper.
5. Serve the turkey sausage patties on a bed of shredded lettuce and top with the onion and pepper mixture and your favorite condiments.

Enjoy!

Steak Taco Salad

Steak Taco Salad

adapted from Food Network Magazine October 2012

Customize your salad the way you like but make sure you adjust your points accordingly.

Makes 4 servings                       4 WW Blue Points per serving WITHOUT toppings

12 oz. lean beef steak

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dried oregano

1 1/2 tsp ground cumin

2 tsp. chipotle chile powder

4 tsp. Worcestershire sauce

3 scallions, finely chopped

1 Tbsp. olive oil

1 Tbsp. water

Kosher salt and freshly ground black pepper

3 scallions, finely chopped

12 oz. lean beef steak

1 bell pepper, thinly sliced

1 onion, thinly sliced

Salad base made from lettuce, cucumber and canned pinto beans, drained and rinsed

Possible Toppings (remember to add points as needed)

Salsa    0 additional points

Fat free sour cream    1 Tbsp. 0 additional points / 2 Tbsp. 1 additional point

Creamy Taco Salad Dressing  1 point / Tbsp.

Reduced fat cheddar cheese    1 point / 2 Tbsp.

Chopped black olives    1 point / 1 Tbsp.

1. Combine the garlic powder, onion powder, oregano, cumin, chipotle chile powder, Worcestershire sauce, oil, water, salt and black pepper and whisk to combine.
2. Put the beef and the scallions in a bowl and stir to combine.
3. Pour the marinade over the beef mixture add the bell peppers and onions and toss to coat.
4. Let marinade for at least 30 minutes.
5. In a large skillet coated with cooking spray. Cook the beef to desired doneness, about 5-8 minutes.
6. Serve on top of salad base.
7. Top as desired.

Enjoy!