BLT Sandwiches

A summer staple sandwich is the good ole BLT!  At the end of the season when tomatoes are at their prime is a perfect time to make BLTs for dinner.  This is a basic recipe, but quite delicious nonetheless.  Enjoy!

Servings:  2

Size:  1 BLT sandwich

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 3 stars - Good

Ingredient List:

4 slices of bread, whole wheat or 12 grain

2 Tbsp. light butter

1 large tomato

6 large lettuce leaves

4 slices of bacon

Directions:

Cook the bacon according to the package directions.  Toast the bread and then lightly butter each slice.  Wash and tear the lettuce leaves into generous size leaves.  Wash and slice the tomato into hearty slices.  Once the bacon is done cooking, assemble each sandwich by layering lettuce, tomato and topping with bacon. 

Tip:

Although regular bacon is delicious, it isn’t as healthy as turkey bacon! Substitute turkey bacon to cut back on points, but without completely sacrificing taste and flavor!

XOXO Megan

Red Sauce

Here is a yummy and simple red sauce that you can use for anything! Pizza, pasta, dip for your polenta fries!

Servings: 4
Serving Size: 1 cup
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 30 minutes
Rating: 4 - Very Good

Ingredients:
1 14 oz can diced tomatoes
1 tomato fresh from the garden, diced
4 cloves of garlic, cut small
1 T. olive oil
1 T. dried basil
1 T. dried parsley
1 T. dried rosemary
1 T. brown sugar
1/4 c. fresh basil, chopped
1 bay leaf
1 onion, chopped
Salt and pepper to taste

Directions:
Heat oil in a saute pan and add onions and garlic.  Saute about 4 minutes. Grind dried spices and sugar in a pistol and mortar until combined. Add tomatoes to saute pan, along with spices, bay leaf, salt and pepper to taste and bring to a boil. Once boiling reduce heat and loosely cover and saute for 30 minutes. Add the fresh basil about 5 minutes before you are done.  Enjoy!

Tip:
Using the pistol and mortar will help to bring out the flavor of the dried spices.  If you don't have one, feel free to just sprinkle the spices on top when you add the tomatoes to the pay.  Also, if you like your red sauce creamy, get out your immersion blender and give her a few pulses!

XOXO Katie

Bruschetta + Cherry Tomatoe Tapenade

This recipe is so delicious.  This is a recipe my mom found, here is the original recipe.  It is a fun take on the traditional bruschetta by turning the normal mixture into a tapenade instead.  Yum-o!

Servings: 8

Size:  2 slices of bread/bruschetta

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 10 minutes (to grill the bread)

Rating: 4 stars – Very good

Ingredient List:

2 cups cherry tomatoes
½ cup kalamata olives, pitted
6 green onions, chopped
1/3 cup pine nuts
Fresh ground pepper
Kosher salt
8-10 fresh basil leaves, torn
½ cup olive oil
2 oz. block Parmesan cheese, cubed
1 French baguette

Directions:

Slice the baguette into 1 inch slices.  Brush olive oil onto each slice and lightly sprinkle with salt.  In a grill pan over medium-high heat, grill the bread slices until they have grill marks and are lightly browned.  In a food processor, combine the tomatoes, olives, green onions, pine nuts, a dash of salt and pepper, basil, olive oil and Parmesan cheese cubes.  Lightly pulse the food processor until all ingredients are chopped and well combined.  Scoop the tapenade into a medium bowl for serving purposes.  Serve each bread slice with a generous helping of tomato tapenade and enjoy!

Tip:

Be careful not to over-pulse in the food processor!  It can easily happen, but your tapenade should resemble more of a chunky texture.

XOXO Megan

Pico de gallo + homemade refried beans

Welcome to TOMATO week!  Each day this week we will posting a recipe posting the summer fav - TOMATOES!

And to kick things off, what is more 'tomato-y' than fresh salsa! I had a bunch of fresh ingredients on hand to whip up this easy and flavorful salsa.  And the best part is all you need is a knife and cutting board to pull this together.  I have also been wanted to try to make home made re-fried beans and O.M.G. were those delish!  I will never eat canned again.  Anywoo - I whipped up some tacos with corn tortilla + re-fried beans + fresh salsa, enjoy!

Servings: 3 + leftover salsa
Serving size: 2 corn tortillas + 1/2 c. re-fried beans + salsa
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 7-10 minutes
Rating: 5 - Excellent

Ingredients:
Salsa
3 large tomatoes, chopped small
1/2 red onion, chopped small
1 jalapeno, remove seeds and chop small
3 small red peppers, chopped
2 t. cumin
Salt + pepper to taste

Re-Fried Beans
1 T. olive oil
1 15 oz. can pinto beans
1/2 white onion, chopped
1 t. chili powder
2/3 c. chicken stock
Salt + pepper to taste

For tacos you will also need 6 corn tortillas

Directions:
To make salsa, combine all ingredients, stir and put in fridge!

Preheat oven to 350 degrees.  When oven is preheated, add tortillas to warm, about 3 minutes. To make beans - heat olive oil in a sauce pan or skillet. Add chopped onion and saute about 3 minutes. Add chili powder and stir, cook about 1 minute longer.  Rinse beans and add them to the pot.  Add chicken stock and bring to a boil until almost all liquid is gone, about 5 minutes.  At this point taste the beans, they may or may not need salt and pepper! Remove pot from heat and squash beans with the back of a wooden spoon until they are to the constancy that you desire!

To assemble - put 2 tortillas on a plate and top each with 1/4 cup re-fried beans and as much salsa as you want (because this salsa is FREE!!).  These tacos have so much flavor, they are delish!

Tip:
If you like re-fried beans that are totally smooth (like the canned type), try putting them into your food processor and give them a few pulses.  Also, add some iceberg lettuce to the top of these tacos for some additional crunch!

XOXO - Katie

The Perfect Poached Egg

Dinner tonight (pictured below) did not fully turn out. In an effort to utilize some CSA Lacinato Kale I sauteed some up with chopped onions, garlic powder, salt and pepper. My plan was to top it with the perfect poached egg, and it seemed wonderful in my head, but I must admit, I think kale is gross.  I haven't been able to figure out a way to cook it without using a ton of fat, so I suppose I wont be making it again any time soon!  (meanwhile my husband is making his second dinner of NACHOS in the kitchen, boooooo I want nachos!!!)  Anyways, lucky for me the perfect poached egg turned out amazing.  Follow these simple instructions below.

Serving: 1
Serving Size: 1 poached egg
Points plus: 2pp
Level of Difficulty: Easy
Prep Time: 1 minute
Cook Time: 2:30-3 minutes
Rating: 5 - Excellent

Ingredients:
1 raw egg
1 t. vinegar

Directions:
Fill a pan with water and bring to a low boil.  Add vinegar and reduce heat so water is just slightly boiling. Crack egg into a small bowl.  Using a spoon, create a clockwise tornado in the pan with the water.  When you have your tornado going drop the egg in FAST to the outside of the pan.  The tornado will help to have the egg sort of catch itself and stay together.  Let the egg cook for 2:30-3 minutes then remove with a slotted spoon.  Tip with a tad of salt and a tad of pepper!

Tip:
Even if you want to, do not try and poach more than one egg at a time.  They will not turn out right.  But if you follow the instructions above they will turn out perfect every time!

XOXO - Katie

Beer Pretzel Dip

This is an easy appetizer dip you can throw together and serve with pretzels.  It's not too bad for you since you use light beer and reduced fat cheeses, but like anything... make sure you eat this in moderation!!

Servings:  Recipe will make 2 1/2 cups or about 13 servings
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: n/a
Rating: 3 stars - Good

Ingredients:
2 - 8 oz. packages cream cheese, 1/3 less fat
1 package dry Hidden Valley Ranch dressing mix
1/4 to 1/2 cup light beer
1 cup. shredded sharp cheddar, reduced-fat

Directions:
In a medium bowl, mix the cream cheese, Ranch dressing mix and light beer with a mixer.  Fold in the shredded cheddar cheese, stirring until well mixed.  Serve with pretzels and enjoy!!

XOXO Megan

Broccoli Slaw

Here is a yummy summer salad that comes together quick and is full of flavor.  I would call it Asian inspired, as it uses shelled edameme and a touch of sesame oil. This salad is great for parties or company because it is so pretty and full of color!

Servings: 8
Serving Size: 1 cup
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a
Rating: 4 - Very Good

Ingredients:
Dressing
1/8 cup sugar
1/2 T. salt
1/2 T. black pepper
1/8 cup canola oil
3 T. rice vinegar
2 T. toasted sesame oil

Salad:
4 cups brocolli slaw (can purchase at Trader Joes)
1 cup canned corn
1/2 cup red onion, chopped
1/2 cup red peppers, chopped
1/2 cup yellow peppers, chopped
1 cup soybeans

Directions:
Mix salad dressing ingredients in a bowl with a fork until combined. Mix salad ingredients in a pretty bowl until combined. Pour salad dressing over salad and mix to combine! haha Refrigerate for a few hours to allow flavors to mingle.  Taste and season with additional salt and pepper before serving.

Tip:
Du du duuuuuuuuuuuuuuuuuuu. Instead of mixing your salad dressing in a bowl use this Pampered Chef salad dressing thingy!  It is FUN to use and it has some delish salad dressing recipes right on the container!

XOXO - Katie

Zucchini Parmesan Crisps

This is quick, healthy appetizer that resembles something much more indulgent.  Serve this as a snack before dinner to help people feel satisfied, but not too full that you ruin your dinner appetite!

Servings: 4

Size:  About ½ cup

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Rating: 3 stars – Good

Ingredient List:

Cooking spray
2 medium zucchini, sliced to ¼ inch slices
1 Tbsp. olive oil
¼ cup bread crumbs
¼ cup shredded Parmesan cheese
1/8 tsp. salt
1/8 tsp. pepper

Directions:

Preheat the oven to 450°. Wash and slice the zucchini into ¼ inch slices.  In a medium bowl, toss the zucchini slices with 1 Tbsp. olive oil.  In a small bowl, combine the bread crumbs, Parmesan cheese, salt and pepper.  Coat a baking sheet with cooking spray.  Begin an assembly line by taking a zucchini slice, dipping it in the bread crumb/cheese coating, pressing the coating to stick and making sure you coat both sides before transferring to the baking sheet. Bake until the crisps are browned, about 25 to 30 minutes.

Tip:

Grab a friend (or your fiancé) to help with the breadcrumb/Parmesan coating process – you will have quite a few zucchini slices so it gets a little repetitive!

XOXO Megan

Mixed Greens + Egg + Grains Salad

Here is another unique entree salad (for one) combo that turned out really tasty!  I love putting a soft fried (or poached) egg on a salad, it works as a unique salad dressing.  This salad also features my favorite Trader Joes Harvest Grains.  IF you haven't tried those yet you need to get on that ASAP.  Enjoy!

Servings: 1
Servings Size: 1 salad
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 3 minutes (for egg)
Rating: 4 - Very Good

Ingredient List:

1 handful of mixed greens

3/4 cup Trader Joes Harvest Grains, cooked according to package directions

1 egg, raw

1 T. fat free feta

1/2 cup cherry tomatoes, cut in half

Salt + pepper to taste

Spicy Dressing (optional, if you omit it will decrease the pp value by 1)

Siracha

1 T. light mayo

Directions:

Heat a skillet and fry your egg until cooked to your desired hardness. Mix 1 T. light mayo with 1 squirt of siracha to make a spicy dressing.

To assemble salad - layer greens, Harvest Grains, cheese, egg, spicy Siracha dressing and salt and pepper to taste.  Serve with tomatoes on the side.

Tip:
On a totally unhealthy note (although healthy in moderation), my spicy siracha dressing is inspired by THIS totally delish shrimp sauce with is inspired by MN hibachi restaurant Benihaha. This sauce is really good on rice or grains, I actually have never had it on shrimp.  But I bet it is really good!

XOXO Katie

Homemade Ranch Dressing

Warning: this post contains WEIRD FOOD!  One day in a WW meeting a lady starting talking about her loooooove of ranch.  Everyone knows, if you are going to eat ranch dressing you have to do full fat, because the light variety is nasty. But at 2pp per T., who really wants to waste the points.  Anyways, this lady talked about how she mixed cottage cheese with Hidden Valley Ranch powder in her food processor, and how it tasted like regular ranch dressing and she could eat 1/2 cup of it for 2pp! I had to try it, and you know what, she was right!  I used this ranch as a veggie dip with none other than dragon tongue beans from our CSA! That right - these very odd looking beans taste like regular green beans and you can eat them raw or cooked.  Give them a whirl!

Servings: 4

Serving Size: 1/4 cup

Points Plus: 1pp

Level of Difficulty: Easy

Prep Time: 2 minutes

Cook Time: n/a
Rating: 4 - Very Good

Ingredient List:

1 cup 1% cottage cheese

1 T. Hidden Valley Ranch powder

1 T. skim milk

Directions: 

Mix ingredients in a small food processor and blend! Serve with veggies

Tip:

The more milk or liquid you add the thinner the dressing will be.  I think if you added 2 T. of milk your dressing would be of salad dressing consistency!

XOXO Katie

Mini Pepper Chicken Nachos

Who doesn’t love nachos??  However, they can be high in points and unhealthy.  This recipe attempts to fix that!  Replace the chips (and carbs) with mini bell peppers instead and top with regular nacho ingredients and shredded chicken.  Delicious!!

I found this recipe on the Heat Oven to 350 blog

Servings:  4

Size:  1/4 of the nachos

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  10 minutes

Rating: 4 stars – Very Good  

Ingredient List:

1 tsp. vegetable oil

2 cloves garlic, minced

6 green onions

1 1/2 cups shredded cooked chicken

1 tsp. chili powder

1 cup salsa

Salt & pepper to taste

1 pound mini bell peppers

1 1/2 cup shredded cheddar-monterey jack blend, reduced-fat

1/4 cup black olives, sliced

1/2 large tomato, diced

1/4 cup fresh cilantro

Directions:

Preheat oven to 350°.  In a large skillet, heat oil and add garlic and green onions, cook for a few minutes.  Add in shredded chicken and chili powder; mix well until the chili powder evenly coats the chicken and onions – cook until the chicken is warmed through.  Remove the pan from the heat and stir in the salsa and season with salt & pepper to taste.  Prepare the pepper nacho chips by cutting off the tops of each pepper and slicing in half lengthwise to form chips.  Place the peppers on a large cookie sheet.  Scoop the chicken mixture onto each mini pepper and then top with shredded cheese and black olives.  Bake the chicken nachos in the oven for about 10 minutes or until the cheese is melted.  Before serving, top the nachos with tomatoes and fresh cilantro.

Tip:

Make the chicken in your crock-pot the night before you want to serve this recipe!  Crock pots are a great tool in making prep for entertaining easy!

XOXO Megan

Roasted Red Potatoes

A side of oven-roasted red potatoes is a great complement to any meal!  They work as a great side dish, not to mention how delicious they are.  I could eat the whole batch of these if I’m not careful.  Make sure you practice portion control when making these!

Servings: 6

Size:  1/6 of the serving dish

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  30 minutes

Rating: 4 stars – Very good

Ingredient List:

3 lbs. baby red potatoes
2 Tbsp. olive oil
Fresh rosemary, chopped
Kosher salt
Black pepper

Directions:

Preheat the oven to 400°. Wash and chop the potatoes into small wedges, about 1-1 ½ inch size.  In a large baking dish, spread out the potato wedges evenly across the bottom.  Brush with olive oil until evenly coated.  Sprinkle the fresh rosemary on top of the potatoes and generously season with salt & pepper.  Roast in the oven for 30 minutes, checking to make sure they are crisping up and browning.  Roast for additional time if desired.

Tip:

You may want to turn the potato wedges halfway through the roasting time to make sure all sides get a nice even brown.

XOXO Megan

Chicken Dumpling Soup

Did you know how easy making homemade chicken soup is?  Like, with a real whole chicken?!? (well it is) This is soup is filling and full of veggies (from our CSA no less!) I tried a new dumpling recipe this time around, and although it wan't as good as my grandma's recipe, it was pretty darn good! The perfect comfort food to help settle my nerves, as I start a new job today!

Servings: 8
Serving size: 1 cup + 4 large dumplings
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 1 hour + 30 minutes
Rating: 4 stars - Very Good

Ingredient List:
SOUP
1 whole chicken, rinsed
1 onion
Salt and Pepper
1 cup carrots, diced
1 cup white celery, diced
1 cup scallions, diced
1 can chicken stock
1 chicken bullion cube

DUMPLINGS
1 cup flour + more for rolling
1/4 t. baking powder
Pinch of kosher salt
1 T. butter
1/2 c. milk

Directions:
Put rinsed chicken in a dutch oven and cover 3/4 of the way with water. Add white onion, salt and pepper.  Bring to a slow boil and loosely cover and cook for 35 minutes, or until chicken falls off the bone. When cooked remove chicken from pot and let cool for 30 minutes. After chicken has cooled remove and shred 3 cups, place them back into the pot. Add carrots, scallions and celery, re-bring to a boil.

To make dumplings, mix flour, baking powder and salt.  Cut in butter with a pastry blender or fork.  Add milk and stir to combine.  The mixture will form a sticky ball.  Put flour on a cutting board, place dough on board.  Roll out thin, about 1/8 inch.  Using a knife or pasty cutter, cut into 32 small squares.  Add dumpling squares to your pot of soup, loosely cover and cook for 15 minutes.

Tip:
This recipe only calls for 3 cups of shredded chicken.  Save the rest of the chicken for sandwiches, salads, etc!

XOXO Katie

Couscous Salad with Tomatoes, Green Onions & Feta

This is a really quick salad that I like to serve as a light meal.  Check it out - feel free to add different ingredients if you want to change up the flavor profile!  Starting with a base of a plain couscous mix, your options are unlimited.

Servings:  6

Size:  1/6 of the salad

Points Plus: 7pp

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 3 stars – Good

Ingredient List:

1 box couscous, plain
1 cup water
1 cup chicken broth
1/2 Tbsp. olive oil
1 1/2 cups cherry tomatoes, halved
1/2 cup green onions, chopped
1 cup feta, reduced-fat
Salt & pepper to taste
Directions:

In a saucepan, cook the couscous according to the directions on the box.  I used 1 cup water and 1 cup chicken broth to add some extra flavor.  I also reduced the olive oil by half to cut down on pp.  While the couscous is cooking, you can wash and prep the cherry tomatoes and green onions.  After the couscous is done, transfer it into a large mixing bowl.  Stir in the veggies, feta and any salt and pepper to taste.  Enjoy!
Tip:
You can subsitute in other types of couscous if you want.  They do make a whole wheat version.  My other favorites include parmesan and toasted pine nut varities!

XOXO Megan

Zucchini Noodles

It is the 'zucchini' part of summer!  We have zucchini's coming out of our ears at our house! Here is a simple and tasty side dish that will use up a lot of those zucchini's that are sitting on your counter top.  You can use your mandolin to cut the zucchini the long way (more like noodles) or the short way (more like chips, like I did).  Either way will turn out great!

Servings: 4
Size: 1 1/2 cups
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 40 minutes
Cook Time: 10 minutes
Rating: 3 stars - Good

Ingredient List: 
2 medium green zucchini's (refered to as squash below)
2 medium yellow summer squashes
2 t. kosher salt + more to taste
2 T. olive oil
1 T. chopped garlic
1/4 c. Parmesan cheese

Directions:
Using a mandolin cut the squash either into 'chips' or into 'noodles'.  Put them into a colander and sprinkle with 2 t. salt.  Let sit for about 30 minutes.  This will take some of the water out of the squash and this step is very important! Bring a large pot of water to a boil.  After squash have sat for 30 minutes add them to the boiling water and cook for 3 minutes.  After 3 minutes drain and shock with cold water to stop the cooking process. Heat olive oil in the dutch oven.  Add garlic and saute for 2 minutes.  Add sliced and drained squashes and saute for about 5 minutes. Salt and pepper to taste.  Sprinkle with Parmesan cheese and enjoy!

Tip:
Cooking squash is sort of like cooking eggplant, who knew??  Both contain a lot of water.  If you don't properly drain the squash you will get a lot of water out when you are sauteing!

XOXO - Katie

Greek Pita Pizzas

This is a recipe I found on Pinterest a long time ago and was curious how it would turn out.  We made this for dinner on Friday night and it was a perfect light meal to kick off the weekend.  I wasn't sure if one pita would be satisfying enough, but you will be surprised at how filling these pita pizzas are. The original recipe can be found on this blog.  I made a handful of adaptations when I made my version - mostly using pitas instead of making your own pizza crust.  Either way would be delicious!

Servings:  2

Size:  1 pita pizza

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 20 minutes

Rating: 4 stars – Very good

Ingredient List:

1 lb. boneless, skinless chicken breast
1 Tbsp. olive oil
2 pitas
1 cucumber
2 Roma tomatoes
1/2 cup feta cheese

Homemade Tzatziki Sauce:
1 cup Greek yogurt, plain, reduced-fat
1/2 cup shredded cucumber
2 tsp. freshly squeezed lemon juice
2 tsp. minced garlic
Salt & pepper to taste

Directions:

In a large skillet, heat up the olive oil and cook the chicken.  You may want to cut the chicken breasts into smaller strips to speed up the cooking time.  While the chicken is cooking, you can make the homemade Tzatziki sauce and prep the veggies.  For the Tzatziki, combine the Greek yogurt, shredded cucumber, lemon juice, garlic and salt & pepper in a small Pyrex measuring cup.  Whisk together until well mixed.  Wash and prep the Roma tomatoes by dicing and dice the remaining cucumber.  Once the chicken is done cooking, allow to cool for a few minutes before you cut into bite-sized pieces.  Assemble the pizzas by brushing each pita with a little olive oil - then layer veggies (tomato and cucmber), feta and chicken.  Drizzle the Tzatziki sauce over the top of each pita pizza.  Cook in a 350 degree oven for 5-10 minutes.  You are really just warming up the pizzas and making sure the pitas crisp up a bit.

Tip:
For the shredded cucumber, using a zester worked well for me.  You will end up with more juice than actual shredded cucumber pieces, but it will help to flavor the Tzatziki just the same.

XOXO Megan

Spicy Corn Soup

This recipe was an attempt to experiment with some CSA corn on the cob.  Unfortunately the corn didn't turn out after I boiled it, so I used canned instead.  This soup turned out spicy with a ton of flavor!

Servings: 6
Size: 1 1/2 cup
Points Plus: 3 pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 30 minutes
Rating: 3 stars - Good

Ingredient List: 
1 T. olive oil
1/2 cup white onion, chopped small
1 red pepper, chopped
1 green pepper, chopped
1 clove garlic
1 Kohlrabi, shredded
2 cups of corn
6 cups of chicken stock
1 bay leaf
1 can spicy Ro*tel tomatoes
1 1/2 t. ground cumin
1 t. ground turmeric
Salt and pepper to taste

Directions:
Heat olive oil in dutch oven.  Sautee onion, peppers and garlic for about 5 minutes.  Add remaining ingredients and bring to a boil.  Let simmer for about 30 minutes.  Don't forget to remove the bay leaf before serving!

Tip:
I used Kohlrabi in place of a potato and it turned out really nice.  I also shredded it to add a different texture than the other chopped veggies!

XOXO - Katie

Breakfast Tacos

Saturday morning we decided to come up with a creative breakfast simply by using up what we had in our fridge!  Paul came up with the idea for these breakfast tacos since we had some leftover corn tortillas and an avocado.  This makes for an easy breakfast!

Servings:  2

Size:  2 breakfast tacos

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: n/a

Cook Time: 10 minutes

Rating: 4 stars – Very good

Ingredient List:

3 eggs

4 corn tortillas

½ Tbsp. olive oil

½ avocado, diced

3 Tbsp. salsa

2 oz. shredded cheddar, reduced-fat

Salt & pepper to taste

Directions:

In a large frying pan, prepared scrambled eggs seasoned with salt and pepper.  In a small skillet, lightly fry/brown the corn tortillas in olive oil.  Dice the avocado.  Assemble the tacos by layering eggs, salsa, and avocado and sprinkle the top with cheese.  Enjoy!

Tip:

You can easily adapt these tacos to whatever you have on hand or any ingredients you really like!  Some people aren’t huge fans of avocado so go ahead and substitute other veggies into your breakfast tacos instead.

XOXO Megan

Pasta with Cauliflower and Orange

You may remember me mentioning Bar La Grassa aka the best restaurant of all time.  Anywhoo, they make an amazing AMAZING gnocchi dish with roasted cauliflower and a creamy orange sauce that is just really amazing! I have been wanting to recreate it for a long time, and when we receive a fresh head of cauliflower in our CSA this week I knew the time had come.  I didn't have any gnocchi at home, but decided to go for it using regular pasta.  This recipe is a great example of how you can eat healthy while still using 'taboo' (delish) ingredients.  For example, heavy whipping cream?!?!?*  I created just enough sauce to create a strong creamy orange flavor to cover the pasta without over doing it (meaning using more sauce than needed).  Next up, their lobster and soft egg bruscetta - for real I have the recipe!

Servings: 2

Size: 2 cups! (see tip below)

Points Plus: 9pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 25 minutes

Rating: 5 stars - Excellent!!!!!!

Ingredient List:

1 head uncooked cauliflower

1 T. olive oil

Red pepper flakes to taste (optional)

Salt and pepper

1 cup uncooked whole wheat pasta

1/4 cup heavy whipping cream

1 T. orange juice 

Garlic salt, to taste

A sprinkle of parsley for color

Directions:

Preheat your oven to 500 degrees. Cut cauliflower into small pieces (chunks) OR slice it thin as they do at Bar La Grassa. Put cauliflower on a large cookie sheet, don't crowd, and sprinkle with salt, pepper and red pepper flakes to taste.  Put in the oven and roast for 17 minutes, stirring every 5.  Cauliflower should be browned. While cauliflower is roasting boil water in a small sauce pan and cook noodles according to package directions.  When pasta is done put it into a large bowl.  In the same small saucepan heat heavy cream, orange juice and a sprinkle of garlic powder.  When warmed pour over pasta and stir.  Then add cauliflower to bowl and season with salt and pepper to taste!  I added a sprinkle of parsley solely for adding color purposes. 

Tip: 

I LOVED this recipe (duh), but a few suggestions.  I think adding a few snipped chives on top would be delish.  If you like a stronger orange flavor add a touch of orange zest during the final steps.  Try it with 1 cup on gnocchi!

*My husband, who is not a Weight Watcher, said that he would have liked more sauce.  I disagree, but feel free to double the sauce for additional points plus!

Finally, I am a 'quantity eater' so 2 cups was a nice dinner for me.  You could split this recipe into 4 1 cup servings for 5 pp eat.

Turkey and Feta Stuffed Peppers

I found this recipe on Pinterest and it comes from the eatliverun blog.  This was an easy weeknight meal for Paul and me.  I loved that it made four servings too – sometimes it’s so nice to have leftovers and not have to cook again!

Servings:  4

Size:  1 stuffed bell pepper

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 25 minutes

Cook Time:  30 minutes

Rating: 4 stars – Very good

Ingredient List:

4 large green bell peppers

1.5 lbs ground turkey

1 28 oz. can diced tomatoes

1 small onion, diced

1 Tbsp. olive oil

2 tsp. minced garlic

2 Tbsp. tomato paste

2 tsp. dried oregano

1 tsp. dried basil

¼ tsp. red pepper flakes

2 tsp. kosher salt

1 cup crumbled feta cheese, reduced-fat

Directions:

In a large skillet, heat the olive oil over medium heat.  Add in the diced onion and garlic – sauté until the onion is tender, about 5 minutes.  Add in the tomato paste and mix well.  Next, add the ground turkey, breaking into smaller pieces; cook until browned.  Add in the can of diced tomatoes along with the oregano, basil, red pepper flakes and salt.  Simmer and cook the mixture for about 15-20 minutes to help reduce the sauce down.  While the turkey is browning, wash the green bell peppers and slice off the top and remove the seeds and fleshy part inside the peppers.  Line a cookie sheet with tinfoil and place the peppers on it.  Once your turkey stuffing is done cooking, scoop the mixture into each pepper.  Top each pepper with crumbled feta.  Place another piece of tinfoil over the tops of the peppers to seal.  Bake your peppers in a 350° oven for approximately 30 minutes.

Tip:

My pepper stuffing mixture ended up being very runny – I would recommend trying to drain out some of the liquid from the can of diced tomatoes to help cut back on this.

XOXO Megan