Corn & Jalapeno Mini Muffins

The combination of flavors in each one of these mini muffins really packs a punch!  It’s a delightful combo of sweetness from the honey, a bit of heat from the jalapeños and hearty cornmeal.  These are perfect side to serve with tacos or any Mexican dish.  Try pairing them with the Crockpot Chicken Tacos we featured on the blog last week!

Servings:  16 (recipe will make a total of 32 mini muffins)

Size:  2 mini corn muffins

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  10-12 minutes

Rating: 5 stars – Excellent!

Ingredient List:

2/3 cup yellow cornmeal

¼ cup flour

¾ tsp. baking powder

½ tsp. sugar

⅛ tsp. baking soda

¼ tsp. salt

1 egg, lightly beaten

½ cup milk

¼ cup honey

2 Tbsp. unsalted butter, melted

2 large jalapeños, seeded and diced

½ cup shredded cheddar cheese, reduced-fat

Directions:

Preheat the oven to 375°. Lightly grease a mini muffin tin with cooking spray.  Combine the cornmeal, flour, baking powder, sugar and salt in a medium bowl.  In a separate, larger bowl combine the egg, milk, honey and melted butter with a whisk.  Add the dry ingredients to the large bowl and stir until well mixed.  Fold in the jalapeños and cheddar cheese with a spatula.  Fill each muffin tin about 2/3 full.  Bake for 10-12 minutes or until the muffins are golden brown and a toothpick comes out clean.

Tip:

Serving these warm are a MUST!  Although you can save time and make these ahead of time, they really are best when they are just out of the oven.  Of course you can pop them back in oven to warm them up just before you are ready to sit down too!

XOXO Megan

Home Made Potato Chips

Chips!  Who doesn't love 'em?? They are my junk food.  Any of them - well, any except sun chips because I consider those too healthy - HA! Anyways, everyone knows that they are deep fried potatos, and obviously unhealthy.  Let me ask you this...what if you lived in a world where you could eat about 100 potato chips for just 2pp? Well guess what?? That world exists!  My husband received the Pampered Chef potato chip maker for Christmas, and this past week we tried it out.  After a few batches I would say we perfected the recipe.  They seriously taste like kettle chips, but not as greasy.  They are delish and guilt free! Now, I know that not everyone has this amazing potato chip maker, so I tried to make them without it.  Well guess what?? They were almost as good.  I would still recommend buying his amazing kitchen tool, but if you don't have it, you can still make your own chips at home. Potato chips for everyone!!

Servings: 1 (heck, I could eat 100 potato chips)
Serving Size: 1 potato, I used a 4 oz potato which I would classify as 'small' and got about 100 chips out of it!
Points Plus: 2pp
Prep Time: 5 minutes
Cook Time: About 5 minutes per batch, time varies depending on thickness
Level of Difficulty: Easy
Rating: 5 stars - Excellent

Ingredients
1 potato, I used a 4 oz potato which came out to 2pp
Kosher Salt
Fresh cracked black pepper

Tools
Mandolin
Paper towel
Pampered Chef potato chip maker, linked above
OR
Parchment paper and a microwave safe plate

Instructions
Scrub your potato clean. Using a mandolin slice your potato into thin circles.  I used the second from the smallest thickness.  Dry the potatoes with your paper towel.

If using the chip maker, lay the chips on a single layer. The chip maker includes two levels.  So, fill each tray, stack them, and then put them in the microwave.

If you do not have a chip maker, lay a piece of parchment paper on a microwave safe plate. Again, be sure the slices are not overlapped.  Fill the plate and put it in the microwave.

In either instance, cook in the microwave for 3 minutes.  After three minutes flip the chips and sprinkle a desired amount of kosher salt on them.  Cook again for about 2 minutes. As you are cooking them feel free to check and remove any that you think are crispy enough. Continue cooking until all the chips are crispy. When chips are done, eat them all!

Tip
You could top these with any verity of seasonings.  Cayenne pepper, vinegar and salt, cinnamon! Next time, I would love to try to create sour cream and onion flavoring.  Check back for that one SOON! (or let me know if you have ideas of how to create this flavor)

Fun Fact
Did you know that 100 regular kettle chips could cost you around 31pp??

XOXO - Katie

Green Bean Casserole

THANKSGIVING WEEK CONTINUES! And it is finally time for the old holiday fav. Green Bean Casserole - Yum!  I could have chosen to make the unprocessed healthy version by making the mushroom cream sauce myself or even forgoing it all together and just serving blanched green beans in its place.  But THIS is the food that I love to indulge in, let's face it, just once a year!  I cut out fat and calories by using 98% fat free Campbell's cream of mushroom soup and only using 1/2 can of french fried green beans sprinkled over the top.  I think it came out great and really, I didn't miss the normal heavy sauce and soggy french fried beans mixed in! Be on the lookout tomorrow for a totally delish holiday-esqu twist on the traditional pumpkin pie!

Servings: 4
Serving Size: 1 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10  minutes
Cook Time: 25 minutes
Rating: 4 stars - Very Good

Ingredients
4 cups canned french style green beans, rinsed
1 t. sugar
12/ oz can of Campbells low fat condensed cream of mushroom soup, not mixed
2 t. Worcestershire sauce
1/2 t. garlic powder
1 t. kosher salt
1/2 cup uncooked french fried onions

Instructions 
Preheat your oven to 350 degrees.  Pour rinsed beans into a mixing bowl.

On your stovetop mix remaining ingredients until hot.  Pour mushroom mixture over beans.

Scoop bean mixture into a square pan and sprinkle the french fried onions over them. Throw em in the oven for about 25 minutes, until warm and bubbly!

Tip AKA SIX steps to waking up on Friday morning with no regrets ;)

1. Start your day with a work out!  Find a group workout class at a local community center in your hood and drag your family for a hard core Thanksgiving am workout.  Not only is this a great way to bond with the peeps you don't see every day, but it is a way to get mentally focused for the food challenges you will encounter throughout the day.
2. If you just have one stop on Thanksgiving (meaning you are not traveling to multiple dinners) plan to eat the other two meals of the day like normal.  Perhaps a lower pp breakfast (my fav is 1/2 cup 1% cottage cheese, 1 hard boiled egg, 1 cup baby tomatos and salsa for 4pp) and a salad for lunch.  Actually being HUNGRY (and not stuffed) when you sit down to Thanksgiving will help you to enjoy it more.
3. If you ARE making multiple stops, I fell bad for you. I joke, I joke.  If you are making multiple stops try eating JUST dinner at one or JUST dessert at the next.  What you want to try to avoid is eating 6 full plates of Thanksgiving foods.
4. Remember you have 49 extra points if you follow the Weight Watchers plan! I would say using them all on Thanksgiving is a pretty dang good way to use them!
5. Focus on the foods you only get on special occasions, just like green bean casserole.  Skip the foods you can eat all the time such as rolls and mashed potatoes.  Also, skip the foods you don't really like (sweet potatoes anyone?) and have more of the ones you love.
6. MOST IMPORTANT!!!  If you wake up on Friday morning still full from the day before and regretful, let it go and move on!  Think of the great weight loss things you have overcome, one bump in the road isn't the end.  Use Friday to get back on track before the weekend.

XOXO - Katie

Stuffing Cups

STUFFING! Cake isn't the only food that can be easily portioned by putting them into cup form.  Check out these delicious stuffing cups, originally inspired by Emily Bites with a few modifications.  With only 2pp each you can have as many as your heart desires, or save room for dessert!

Servings: 12 cups
Serving Size: 1 cup
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 1 hour and 10 minutes
Rating: 4 stars - Very Good

Ingredients
8 slices light whole wheat bread
1 T. light butter
1 clove garlic, minced
1/2 medium onion, minced
1/2 cup celery, minced
3 oz. Craisins
2 large eggs, beaten
1 cup chicken broth
1/4 cup parsley, chopped
1/2 t. salt
1/2 t. pepper
1 t. rubbed sage
1/2 t. dried thyme leaves, chopped
Cooking spray

Instructions:
Pre-heat oven to 275.  Cut bread into small cubes. Spread them onto a single layer on a cookie sheet.  Spritz with cooking spray and bake for 45 minutes.

Place 1 T. of butter into a skillet and melt over medium heat.  When melted add garlic, onion and celery and cook for about 5 minutes until tender.

In a large bowl mix bread crumbs, veggie mix, 2 eggs, broth, salt, pepper, sage and thyme.  Stir together until combined.

Spritz 12 muffin tins with cooking spray. Split the ingredients evenly between the 12 tins, a little more than 1/4 c. per tin.  Raise your oven temp to 375 and bake for about 25 minutes.  Watch them closely, mine gone a little brown :)

Tip:
I can't WAIT to try these again with a bit of variation!  You could try cornbread, sausage, apples, turkey, additional or substituted spices OR top with a tad of gravy.  Remember to adjust your points plus accordingly!

Fall Mixed Green Salad w. Chipotle Vinaigrette

Welcome to THANKSGIVING WEEK on Eat Me!

Yes, that's right.  This is the week of Thanksgiving and we will be posting some recipes and tips to help you stay on track!  We all have our Thanksgiving favs (mine is green bean casserole) and I know from experience you have to be able to be comfortable indulging in these holiday foods in order to stay in control.  The last thing you want is to skip that green bean casserole on Thanksgiving, and then lay in bed on Thursday night with the green bean casserole in your head saying 'EAT ME, EAT ME'! When you don't indulge you many times end up going out of control.  So, anyways, what better recipe to start Thanksgiving week than a delish and flavorful fall salad.  This salad is anything but boring, easy to put together and low in points - YAHOO!  

Servings: 8
Serving Size: about 1 1/2 cups
Points Plus: 3 points plus
Level of Difficulty:
Prep Time: 10 minutes
Cook Time: n/a
Rating: 4 stars - Very Good

Ingredients
Dressing
3 T. olive oil
3 T. balsamic Vinegar
1-2 T. Chipotle
1 T. apple cider
1 t. dry parsley


Salad
1 package mixed greens
1 cup carrots
1/8 cup toasted almonds
1 oz goat cheese
1 apple, cut into small pieces
1/2 cup red onion, thinly sliced

This recipe is super EASY! Mix all dressing ingredients in a small bowl of THIS! If you have never tried chipotle peppers you should.  You can find them in your local market in the ethnic foods aisle. For this recipe, you only need to add the sauce.

Heat a tiny sauce pan on the stove and add the almonds.  Sautee them until they are toasted and light brown! Add all of the lettuce to a bowl and toss with the dressing.  Then, add the carrots, almonds, apple, onion and cheese.

Tip:
Do you know what a mandoline is?  Here is a pic!  You can use it to chop your onions into thinly sliced, beautiful circles! Not to mention you can use it for fruit, potatoes and anything else that you need to slice small.

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

Cous Cous with Peas & Summer Squash

Here is a delish one pot meal (or side dish) for you! This recipe is a slight mortification of this one, using what I had on hand. The last thing I want to do when it is hot is clean, and clean the kitchen especially.  So I loved that this recipe only required a pot (with a lid), cutting board and knife. Simple!  It also came together really fast, from start to finish probably 10 minutes!

Servings: 4
Size: 1 cup
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 5 minutes
Rating: 4 stars - Very Good

Ingredient List:
1 T. olive oil
2 cloves garlic, chopped
1 cup uncooked cous cous
1 1/4 cup chicken stock
1/4 cup onion, raw
1/2 cup peas, raw
1 cup summer squash, raw
2 oz. soft goat cheese
Salt and pepper to taste

Directions: 
Heat 1 T. olive oil in a dutch oven.  Add onion and garlic and sautee for about 2 minutes.  Add squash and cook for an additional 3 minutes.  Add peas and chicken stock and bring to a boil.  Add cous cous and cover for five minutes.  Add salt and pepper to taste. Sprinkle each serving with 1/2 oz. soft goat cheese.

Tip:
This might sound totally nasty, but I have the tried and true way to prevent tears when cutting onions.  Simply place a piece of raw bread in your mouth while cutting.  It gets a bit soggy but this REALLY works!

Fresh Green Beans with Tomatoes and Goat Cheese

Fact: I hate balsamic vinegar and roasted tomatoes.  Fact: This recipe made me love both!  And I don't mean like, I mean L.O.V.E.  Who knew!?  Who knew that when you roasted baby tomatoes in olive oil and balsamic vinegar that it created a delicous thick sauce?  Who knew that the combo of roasted tomatoes and green beans is the bomb?  Who knew that goat cheese is great on anything? (I knew that!) Goat cheese is actually a really low fat cheese that I am going to start using more this summer.  Anyways, enjoy this as a side or main dish with your fresh veggies.  Also as a side, it is almost tomato time! (I am so excited)

Servings: 4

Size: About 1 1/2 cups

Points Plus: 3pp

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 15 minutes

Rating: 4 stars - Very Good

Ingredient List:

4 cups fresh green beans, trimmed and cleaned

1 cup cherry tomatoes, halved

1 T. olive oil

2 T. good balsamic vinegar

2 oz. goat cheese

Directions: 

Bring a pan with water to a boil and cook beans about four minutes.  Remove from heat and strain. Heat olive oil in pan and sautee tomatoes until soft, about 4 minutes.  Add balsamic and sautee 1 minute more.  Add beans and sautee about 3 more minutes.  Portion you dish and add equal parts of goat cheese to both plates.  Enjoy!

Tip:
You could add the goat cheese to the sautee pan while still on the heat to made a more creamy sauce.  Also, I am sure this dish would be great with garlic and onions but I just wasn't in the mood (which is weird because as you know I love onions)

XOXO - Katie

Summer Vegetable & Garbanzo Bean Salad

This is a perfect light, refreshing summer salad to serve at a BBQ with friends and family.  It comes together quickly and is full of delicious veggies so it is relatively low in pp!  Leftovers would make for a perfect light lunch pair with a piece of fruit.

Servings: 8

Size: 1/8 of the salad

Points Plus: 5pp

Level of Difficulty:  Easy

Prep Time: 20 minutes

Cook Time:  n/a

Rating: 4 stars – Very good

Ingredient List:

1 14 oz. can garbanzo beans, drained and rinsed

3 roma tomatoes, seeded and diced

1 English cucumber, diced

3 green onions, diced

1 orange bell pepper, diced

4 oz. feta cheese, crumbled

2 Tbsp. chopped fresh basil

Dressing:

¼ cup lemon juice

2 Tbsp. apple cider vinegar

3 Tbsp. olive oil

Salt & Pepper to taste

Directions:

Combine the garbanzo beans, tomatoes, cucumber, onions and bell pepper in a large bowl.  In a small Pyrex measuring cup; whisk together the lemon juice, apple cider vinegar, olive oil and salt & pepper until mixed well.  Pour the dressing over the salad and mix well.  Just before serving, stir in the crumbled feta and fresh basil.

Tip:

Chopping up fresh herbs can be kind of a pain.  My favorite way to make sure the herbs are finely chopped is to use a good pair of kitchen scissors!  Crate & Barrel even makes a pair of scissors specically for use with herbs if you are interested - check them out here!

XOXO Megan

Moroccan Couscous

This is a tasty, somewhat spicy, veggie packed side.  In an attempt to utilize as many CSA veggies as possible as fast as possible, this recipe was inspired by this week's box.  Cubed squash, onion (my fav) and zucchini paired with some Moroccan inspired spices make this dish really delish!

Servings: 6

Size: 1 cup

Points Plus: 5pp

Level of Difficulty: Easy

Prep Time: 15 minutes

Cook Time: 30 minutes

Rating: 4 stars - Very Good

Ingredient List: 

2 cups peeled butternut squash, cubed

1 yellow onion, diced

1 large zucchini, cubed

1 T. olive oil

1 1/2 stock of your choice

1 T. Smart Balance light butter

1 t. McCormick - Moroccan Seasoning (mixture of cinnamon, cuman, coriander, ginger, cardamom, black pepper, white pepper, red pepper, paprika and turmeric)

1 cup uncooked couscous

4 scallions, white and green parts, chopped
Lettuce and/or spring mix, chopped

Salt and pepper to taste

Directions:

Preheat oven to 375.  Place quash, onion and zucchini on a rimmed sheet pan.  Drizzle with olive oil and salt and pepper to taste. Roast for 20 minutes, string after 10.  Increase oven temp to 400 degrees and roast for an additional 10 minutes.  While veggies are roasting heat stock in a large pan and add McCormick seasoning. Bring to a boil, turn off heat and let steep for 15 minutes.  After 15 minutes bring to a boil again, sprinkle couscous into stock mixture, stir, cover and let stand for 10 minutes.  When veggies are done remove lid from couscous and fluff with a fork.  Add veggies over couscous and toss.  Serve over copped lettuce and top with chopped scallions!

Tip:

For additional protein consider adding some roasted chicken.

XOXO - Katie

Zucchini Medley

I love zucchini!  It’s one of my favorite vegetables alongside Brussels sprouts and asparagus.  This side dish is a new way to serve zucchini and is packed with veggies.

Servings: 6

Size:  1/6 of the serving dish

Points Plus: 2pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  30 minutes

Rating: 4 stars – Very good

Ingredient List:

2 medium zucchini, sliced
1 medium onion, halved and thinly sliced
2 Tbsp. butter
2 medium tomatoes, sliced
½ green pepper, cut into ½ inch slices
2 tsp. oregano
Salt & pepper to taste
½ cup shredded Parmesan cheese

Directions:

Preheat the oven to 350°. Arrange zucchini slices in layers on the bottom of an 8x8 glass baking dish.  Top with onion.  Sprinkle half of the oregano, salt & pepper on top of the veggies.  Place small pats of butter on top of the veggies (1 Tbsp.).  Next, top with tomato slices and finally end with green pepper slices.  Sprinkle the remaining oregano, salt & pepper as well as the last Tbsp. of butter.  Bake for 30 minutes or until the veggies look tender.  Serve with Parmesan cheese sprinkled on top.

Tip:

Make sure you slice the zucchini into thin slices (well all the vegetables actually) - this will allow the veggies to cook all the way through and be tender once the dish is done cooking!

XOXO Megan

Roasted Cauliflower, Chickpeas, and Olives

Here is a tasty little side dish (or even a veggie meal).  As you know, I love salt, and the combo here of green olives and chick peas works so well! I lightened the below recipe up just a bit from this recipe (also visit that site to see a more tasty looking photo) by totally eliminating the oil. I think you can for sure cut back the oil on most roasting recipes.

Servings: 6
Size: 2/3 cup
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 22 minutes
Rating: 4 - Very Good

Ingredient List: 
1 lb. cauliflower, cut into florets
24 green olives, sliced
8 garlic cloves, coarsely chopped
15 oz. (one can) chickpeas, rinsed and drained
1/2 t. crushed red pepper
1/4 t. kosher salt
3 T. fresh flat leaf parsley leaves

Directions:
Preheat oven to 450

Combine first four ingredients in a small roasting pan.  Sprinkle with salt and pepper and toss well.  Bake at 450 for 25 minutes, or until cauliflower is browned to your liking.  Stir after 10 minute. Garnish with parley and enjoy!

Tip: 
For some strange reason I HATE (which is a strong word) butting cauliflower (and broccoli for that matter) which is weird because I LOVE chopping veggies, even onions (those are my fav!).  Here is a little video that might help your cauliflower chipping skilz.

XOXO - Katie

Parmesan Baked Spinach

Our first CSA came with about 2 lbs of fresh spinach.  Delicious, yes, but that is a LOT of spinach.  I knew that I had to think of a dish to cook up a large amount fast, before it went bad.  Who better to look for inspiration from than Julia Child!  This spinach side dish was really good, like, I wanted to lick the dish as well as use the ingredients with a veggie besides spinach.  Will have to experiment with that.  Anyways,

Adapted from Mastering the Art of French Cooking - by Julia Child

Servings: 2

Size: about 1 cup

Points Plus: 5pp

Level of Difficulty: Medium

Prep Time: 15 minutes

Cook Time: 30 minutes

Rating: 5 - Excellent 

Ingredient List: 

1 lb fresh spinach, cleaned with the stems removed

1 T. unsalted butter

1 T. flour

Salt & pepper to taste

1/2 cup beef stock

1 T. panko breadcrumbs

1/2 cup Parmesan cheese (could also use Swiss but I didn't have any on hand)
Spray butter

Directions: 

Preheat oven to 375. Add spinach to large pan that has a lid. You will be really surprised how much 1 lb of spinach takes up! It filled up my entire 9 qu. Le Creuset. Add about 2 inches of water to bottom of pan and heat, covered, until spinach is steamed.  Keep an eye on the spinach so it doesn't burn.  I used kitchen tongs to stir a few times during the cooking process. Drain spinach in a colander and use another bowl to press down on the spinach while still in the colander in order to strain/drain so there is minimal water left in the spinach. Fill another bowl (perhaps the one used to press on the spinach) with cold water and add spinach to that to stop the cooking process. Let 'chill' for about two minuets.

Wipe out original pan and melt butter in.  Add spinach and sautee for about 3 minutes until all butter is absorbed.  Sprinkle four evenly on spinach and sautee about 1 minute to slightly cook flour.  Add in stock, mix together and let sautee about 3 minutes more until most liquid is absorbed.  Turn off heat and add 1/4 cup Parmesan cheese.  Put spinach mixture into a small baking dish and top with panko breadcrumbs, remaining cheese and a few spritzes of spray butter OR use your misto with olive oil (this may increase pp). Place in oven and bake for 30 minutes, until cheese is bubbly and browned.

Tip:
Mastering the Art of French Cooking is a FAB cookbook.  As I explore it further I wonder how many of Julia's other recipes can be 'lightened up' while retaining flavor.  Stay tuned on that one! The cookbook includes some challenging recipes, but also recipes that could easily be made by the beginner chef. 

Harvest Pilaf With Sweet Peas and Green Garlic

On the first day that our CSA box came in we ordered pizza, oops!  The next day I made a delicious blend of veggies that were included in our box, some of which I was unfamiliar with.  For me, one exciting thing about a CSA is that you have the opportunity to use fruits and veggies that you have never tried, or even heard of before. I researched two of them, green garlic and garlic chives, and added them to this mix for a garlicy twist.

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

Ingredient List: 
1 cup uncooked Trader Joes Harvest Grains
2 cups chicken stock
1 T. olive oil
3 stalks green garlic
2 cups raw and cleaned spinach
1 cup peas
4 oz fresh mozzarella
Garlic chives for garnish
Salt & pepper to taste

Directions: 
Bring stock to a boil and add Harvest Grains.  Cook according to package directions, about 10 minutes. Cut green garlic like you would a green onion, using white part and some of the green part. Head 1 T. of olive oil in a sautee pan.  Add green garlic and cook for about 3 minutes.  Add peas and cook about 3 minutes more. Add spinach and cover pan to allow spinach to wilt, about 2-3 minutes more.  When Harvest Grain is finished cooking add it to the sautee pan and mix, allowing flavors to meld.  Add salt and pepper to taste. Serve topped with 1 oz fresh mozzarella and chopped garlic chives.  Enjoy!

Tip:
Green garlic is a milder (in my opinion) form of regular garlic.  This pass weekend I added it to breakfast potatoes, spaghetti sauce and the recipe above. Seek it out at your local farmer's market and give it a whirl!

XOXO - Katie

Fried Wild Rice

Have you ever thought about stir frying wild rice?? I haven't...until today!  This is a simple twist on traditional fried rice, and like many recipes you find on EAT ME, it can be customized based on what is in your fridge. I experimented with an interesting spice combo and I think the dish turned out great.

Servings: 2
Size: About 1 1/4 cup
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cooke Time: 25 minutes
Rating: 4 stars - Very Good

Ingredient List:
1 box wild rice
1 egg
1/2 cup peas
1 cup raw onion, cut in long stips
1 cup raw carrot, diced
1 garlic clove, chopped
Salt & Pepper to taste
Dash of red pepper flakes, curry powder, garlic powder & cinnamon
Low sodium soy sauce, optional

Directions:
Cook rice according to package directions.  Prep veggies. Spray a medium sized wok. Start with carrot and  sautee about five minutes.  Add onion and sautee for 3 minutes more.  Add peas, garlic and spices and sautee for about 2 more minutes.  Remove wok from heat and spray a small sautee pan.  Scramble egg and cook it until, well, it resembles a scrambled egg! Add scrambled egg to veggie mixture and return to stove. When rice is cooked add one cup to veggie mixture and sautee for about one more minute.

Tip:
A dash of cinnamon is an excellent addition to curry.

XOXO - Katie

Fresh Basil & Spinach Salad

Making your own dressing makes such a difference, and is usually easier than you might think. This is my favorite salad of all time, combining spinach, warm egg and fresh basil and green beans.

Servings: 4

Size: 1/4

Points Plus: 4pp

Level of Difficulty: Easy

Prep Time: 5 minutes

Cook Time: 10 minutes

Rating: 5 stars - Excellent

Ingredient List:

Salad:

1 1/4 c. 1-inch pieces of green beans

3 cups baby spinach

1 cup torn basil leaves

2 hard - cooked eggs, coarsely chopped

Dressing: 

3 T. olive oil

1 t. balsamic vinegar

1 t. fresh lemon juice

1/2 t. salt

1/2 t. ground pepper

Directions:

Heat 1 inch of water to boiling, add beans. Cook 7 minutes and drain. Mix all dressing ingredients in a shaker and chill until ready to serve. Place beans, spinach and basil in a bowl. Add vinaigrette, toss until evenly coated.  Add eggs and then dressing, toss gently.

Tip:

Try buying a basil plant from the store, using the leave off it, and then setting it in your window.  The plant should regenerate soon and you can enjoy fresh basil all the time (if you are good at keeping plants alive :) Enjoy!

Mashed Cauliflower

Did you know that you can mash (puree) cauliflower and add some spices so that it tastes almost like mashed potatoes?  Well...YOU CAN! This is an easy, guilt-free side dish that is quick and fun. 

Servings: 3

Size: 1 cup

Points Plus: 3 pp

Level of Difficulty: Easy (if you have a blender or immersion blender)

Prep Time: 10 minutes

Cook Time: 10 minutes

Rating: 3 stars - Good

Ingredients List:

1 head of raw cauliflower

1 bouillon cube

3 oz. low fat cream cheese

Splash of milk (maybe 1 Tbsp.)

Salt & pepper

Paprika

Chives

Directions: 

Boil water in large stock pot, add a pinch of salt and a bouillon cube (veggie, beer or chicken). Chop cauliflower into small pieces and rinse in a colander. When water is at a rolling boil add cauliflower and boil for 10 minutes, or until soft.  Drain cauliflower in colander and return to pot. Make sure cauliflower is well drained. Move pot to counter, and add cream cheese, salt & pepper to taste, a dash of paprika and milk.  Using your immersion blender, regular blender or potato masher, blend cauliflower to desired consistency.  Place even portions of mashed cauliflower in dishes and garnish with chopped fresh chives. Close your eyes and you will not know the difference!

Tip:

In immersion blending is very handy in the kitchen for dishes like this, soups or other foods that require a food processor (most have a food processor attachment).  Pick one up today for future stress-free pureeing.

Summer Fiesta Bean Salad

This recipe is delicious and packed with fiber and healthy fats.  It’s good to find ways to fit power foods into your daily eating because they tend to keep you feeling satisfied longer after eating.  This dish is packed with power foods! I served it as a main dish the first time I made it, but you could easily use it as a side and serve it with grilled chicken or fish.

Servings:  4 (recipe will make 4 1/3 cups)

Size:  A little more than 1 cup

Points Plus: 7 pp

Level of Difficulty:  Easy

Prep Time: 15 minutes

Cook Time:  n/a

Rating: 5 stars – Excellent

*Recipe from Skinnytaste.com

Ingredient List:

1 clove garlic, minced

3 Tbsp. fresh lime juice

1 Tbsp. extra virgin olive oil

1 tsp. cumin

Pinch of crushed red pepper flakes

½ tsp. salt

15 oz. can black beans, rinsed and drained

1 c. canned chickpeas, rinsed and drained

1 c. cherry tomatoes, halved

¼ c. red onion, finely diced

¼ c. cilantro, chopped

1 medium avocado, diced

Directions:

Combine the garlic, lime juice, oil, cumin, crushed red pepper and salt in a small Pyrex measuring cup; whisk until mixed well.  In a large bowl, add the black beans, chickpeas, tomato, onion and cilantro; mix well.  Pour the cumin-lime vinaigrette over the salad and mix together.  Add the avocado and gently fold in; serve immediately.

Tip:

If you plan to eat the entire recipe in one sitting, feel free to add the avocado.  If not, I would recommend you only add avocado to what you plan to serve.  Although the lime will help keep the avocado from browning, you will want to use fresh avocado every time so you are eating fresh looking and tasting ingredients.

XOXO - Megan

Homemade Vinaigrette

Making your own homemade salad dressing is a great way to spruce up any salad! The possibilities are endless, but this mustard vinaigrette is one of my favorites. It has definitely become my go-to dressing if I don't have any store bought dressing on hand. This recipe comes from The Talking Kitchen's blog, which I love!

Homemade Mustard Viniagrette

Servings: 2

Size:  2 Tbsp

Points Plus: 4 pts

Level of Difficulty:  Easy

Prep Time: 3 minutes

Cook Time:  n/a

Rating: 4 stars - Very good

 

Ingredient List:
1 tps. Dijon mustard

½ tsp. honey

1 Tbsp. red wine vinegar

1 Tbsp. olive oil

Salt and Pepper

Directions:

I typically make my dressing in a Pyrex measuring cup since it's easy to mix in. Combine the mustard and honey first, stirring with a small whisk. Add in the vinegar, salt and pepper next. Finally add in the olive oil, whisking while you add it to make sure it is fully mixed. Drizzle your dressing over the salad; gently toss to evenly coat. 

Note: The original recipe calls for two types of mustard - ½ tsp. each of whole grain and Dijon mustard. I prefer it with just Dijon as it makes a bit smoother dressing. However, the whole grain mustard adds another kick of flavor if you are interested. 

Tip:

This is a great make ahead recipe. Mix it up, put it in your fridge and throw on the salad right before dinner to prevent droopy saturated salad.

XOXO - Megan

Baked Polenta Fries

I. Love. Polenta.

I also love recreating dishes that I have had at restaurants, and loved.  One of my favorite hot spots in Minneapolis is Muddy Waters, and they serve the most amazing polenta fries.  They pair them with a green ketchup aioli that has a hint of spice.  After some internet research, I came up with the below recipe which was wonderful.  By cooking the polenta fries at a high oven temp, they turn out crispy on the outside and creamy on the inside.  I created a twist on the dipping sauce by mixing marinara with sriracha, the perfect amount of spice. Enjoy these as a side dish in place of french fries.  Oh and swing by Muddy Waters the next time you are in MPLS!

Servings: 2
Size: 1/2 of polenta log
Points Plus: 7pp (including sauce)
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: 45 minutes (or less depending on oven)
Rating: 5 stares - Excellent

Ingredient List:

1 log of polenta

Cooking spray

Lowry's seasoning salt

Fresh ground pepper

1/2 cup marinara

Sriracha

Directions:

Preheat oven to 450 degrees. Unwrap and cut polenta in half crosswise.  Then cut each half lenghthwise into small sticks. Spray with cooking spray, sprinkle with seasoning salt and pepper.  Bake, turning once, until golden and crisp, about 45 minutes.  If you cut your fries into smaller pieces cook time will be less.  While polenta is baking, heat 1/2 cup marinara.  I LOVE Trader Joe's brand marinara.  Almost every kind is only 2pp per half cup.  Add Sriracha to taste.  Enjoy!

Tip:

Polenta is a very versatile food. If you have not had it before, it is sort of a salty cornmeal. You can purchase it dry and add water to create sort of a porridge texture. OR you can purchase it in a log near the cornmeal at the grocery store.  The second option is a lot easier for a dish like this one! Be sure to cut the tube open over the sink, it has a bit of water in it that you will have to drain.

Happy Weekend! 

XOXO Katie