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

French Toast with Blueberry Sauce

Sunday night dinner.  I had ambitions to make a veggie pot pie but really just got too lazy! Instead we whipped up this easy recipe using some fresh blueberries that I had bought at the store earlier in the day.  It turned out great and, it is always fun to have brinner! 

Servings: 2
Serving Size: 2 pieces and half of the blueberry sauce
Points Plus: 2pp
Prep Time: 5 minutes
Cook Time: 5 minutes
Level of Difficulty: Easy
Rating: 4 stars – Very Good

Ingredients
1 cup fresh (or frozen) blueberries
½ T. sugar
½ T. lemon zest
½ T. lemon juice
4 pieces low calorie bread
1 egg
2 egg whites
1 T. fat free milk
½ T. vanilla
Cooking spray

Instructions
Put the first four ingredients in a sauce pan and turn heat to low.  Cook for about 8 minutes, until the berries have broken down and the mixture is a soup like consistency (it is super easy to make a low cal berry sauce that is delish by the way!). Spray a griddle pan with cooking spray. Beat your egg, egg whites, milk and vanilla in a shallow bowl. Carefully dip each piece of bread into the egg mixture to coat, and fry for a few minutes on each side until the bread is golden brown.  To serve, place two pieces of French toast on a plate and top each with ½ of the blueberry mixture, which will be about 1/3 cup.  You could also top with 2 T. fat free cool whip for no additional points plus.

Tip
You could try this with any type of frozen or fresh fruit that you like. Blueberries will breakdown to a great ‘saucy’ consistency, but any fruit will be delish!

Cream of Mushroom Soup

Before learning how to eat healthy I had no clue how easy it was to make yummy veggie soup.  I have tried many recipes over the years that really are just veggies and bullion (or stock), and they almost always turn out amazing!  This recipe from Skinnytaste is so easy and is one of my favs.  I love mushrooms (not everyone does ;), and this soup is great paired with half of a sandwich for lunch.  Also, it is only 2pp per serving.  Pretty amazing if you ask me!

Servings: 5

Servings Size: 1 1/4 cup

Points Plus: 3pp

Prep Time: 5 minutes

Cook Time: 30 minutes

Level of Difficulty: Easy

Rating: 4 stars - Very Good

Ingredients

3 tbsp flour

4 cups water

3 chicken bouillon cubes

5 oz shiitake mushrooms, sliced

8 oz baby bella, sliced

1 celery stalk

Fresh ground pepper

Raw scallions

8 T. soft goat cheese

Instructions

Put water into a heavy stock pot and bring to a boil.  Add flour slowly, whisking as you go. Set pot to medium heat.

Add celery, mushrooms, chicken bouillon and bring to a boil. Cover and simmer until veggies are soft, about 30 minutes. Remove and toss celery.  Using your immersion blender, blend to the consistency that you enjoy.  If you don't have an immersion blender take a few cups of the soup out and put it into your blender, and then return to the pot.  Continue cooking a few minutes longer.  I served my soup with a few raw onions and a dab of goat cheese (because I didn't have any sour cream.  

Tip

Bouillon has a TON of salt and maybe that is why I love it so much (I love salt which is bad, I know).  Don't fear, I am on the hunt for a better bullion.  I have found a few recipes for DIY that I am going to test out in the next few weeks.  I have never found a stock that I think tastes as good as bullion, so if you have one, please let me know what it is and I will give it a try!  Add the bouillon slowly.  If you like your soup less salty you might not need 3 cubes.

Black Bean and Cheese Baked Quesadillas

Let’s face it, quesadillas are delicious!  This recipe is for a healthier, baked version.  Baking your quesadillas instead of frying is a great way to lighten up the traditional restaurant version.  These make for a quick and easy weeknight dinner too!

Servings:  2

Size:  2 quesadillas

Points Plus: 8pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  10 minutes

Rating: 3 stars – Good

 

Ingredient List:

8 corn tortillas

1 can (15 oz) black beans

½ cup onion, diced

4 oz. cheddar cheese, reduced-fat, shredded

Fresh cilantro, chopped

Cooking spray

Directions:

Preheat oven to 450°. In a skillet, combine the black beans and onion and sauté for a few minutes over medium heat. With cooking spray, coat one side of 4 corn tortillas and place the coated side face down on a large cookie sheet.  Divide the black bean/onion mixture evenly amongst the 4 quesadillas; top each one with 1 oz. of cheddar cheese. Place the 2^nd corn tortilla on top and press down firmly.  Finish by coating the top tortilla with cooking spray. Bake the quesadillas in the oven for about 10 minutes or until they begin to brown.  Slice into wedges and serve with a garnish of chopped fresh cilantro.

Tip:

You can also serve these with some fresh salsa too without adding to the pp value of your meal!

XOXO Megan

Veggie Lasagna

Who says veggie lasagna has to be boring! This is one of my FAV go to dinners, and it is so tasty, you will never miss the meat. This hearty meal is great reheated and can be thrown in the freezer and warmed up for a quick weeknight dinner!

Servings: 8
Serving Size: 1 piece or about 1 cup
Points Plus: 8pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 40 minutes + 15 minutes of 'stand' time

Rating: 4 Stars - Very Good

Ingredients:

8 lasagna noodles, no cook

1 lb. mushrooms, chopped

3/4 cup green pepper, chopped

3 garlic cloves, chopped

2 cups pasta sauce

1 t. dried basil
1 cup part skim ricotta
1 cup 1% cottage cheese
2 eggs
1/2 cup parm
2 cups part skim mozzarella
Cooking spray

Directions: 
Preheat your oven to 350! Spray a dutch oven with cooking spray Add mushrooms, green pepper and garlic. Sautee for about five minutes. Add pasta sauce and warm. In a separate bowl mix basil, ricotta, cottage cheese, eggs and parm. Scoop a small amount of sauce mixture into the bottom of an 8 by 11 inch pan. Top sauce with 4 noodles. top noodles with 1/2 of the egg and cheese mixture, the 1/2 of the pasta sauce mixture. Repeat with noodles, cheese mixture and sauce mixture. Top with mozzarella cheese. Place in the oven and bake for 40 minutes. Let stand for 15 minutes and enjoy!

Tip:
I can think of a TON more types of veggies that would work well in here.  Experiment!

Kale Salad with Avocado, Almonds & Apricots

After a weekend full of LOTS of food, what is better than a nice healthy salad??  We made this for dinner on Saturday night after lots of rich and indulgent foods over Thanksgiving.  This was the perfect thing to get back on track with!  Kale is a hearty green that is packed with flavor.  This recipe calls for kind of an odd pairing of ingredients, but all the flavors really come together!

Servings:  2

Size:  Main course salad

Points Plus: 7pp

Level of Difficulty:  Easy

Prep Time: 10 minutes

Cook Time:  n/a

Rating: 3 stars – Good

Ingredient List:

A large bunch of kale
10 dried apricots, diced
¼ cup almonds, sliced
¼ cup Parmesan cheese, flakes
½ avocado, diced
Salt and pepper to taste
1 Tbsp. olive oil
2 Tbsp. red wine vinegar

Directions:

Wash and chop the kale into small, bite-sized pieces; add to a large bowl.  Dice the apricots and add to bowl along with almonds and parmesan cheese.  Add salt and pepper and mix thoroughly.  In a small Pyrex measuring cup, whisk together the olive oil and red wine vinegar; pour over the salad and mix well.  Just before serving, dice the avocado and add to the top of each serving.

Tip:

It's really important to get yourself back on track after a holiday weekend!  Eat lightly and pack in a lot of salad, broth-based soups and other low pp value meals early in your week.  Take advantage of zero pp fruits and veggies for snacks too!

XOXO Megan

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

Senegalese Peanut Stew with Spinach and Sweet Potatoes

Do you have a bunch of sweet potatoes in your fridge like I do, left over from your summer CSA?  This is a great recipe to use those up, and better yet, the recipe has peanut butter in it!  This is a pretty rich stew, but is also filling and has a unique flavor.  Originally a Weight Watchers recipe found here.

Servings: 6

Serving Size: 1 2/3 cup

Points Plus: 5pp

Level of Difficulty: Easy

Prep Time: 10 minutes

Cook Time: about 40 minutes

Rating: 5 stars - Excellent

Ingredients
Cooking spray
2 medium Onion(s), uncooked, chopped
1 medium Pepper, green, chopped
½ pound(s) Potato(es), sweet, raw, peeled and chopped into 1/2-inch cubes
2 medium Carrots, uncooked, peeled and thinly sliced
2 clove(s) Garlic, fresh, minced
2 Tbsp Ginger root, raw, fresh, minced
½ tsp Cloves, ground
½ tsp Salt, table
¼ tsp Cayenne pepper
4 cup(s) Broth, vegetable, reduced-sodium
6 Tbsp Peanut butter, natural, creamy-variety
8 cup(s) Spinach, uncooked, leaves, stemmed, packed, chopped

Instructions
Coat a large saucepan (Le Creuset!) with cooking spray and warm. Add onion and bell pepper, cook until soft, about 3 minutes. Stir in the sweet potato, carrots and garlic and cook for 1 minute, stirring often. Add the ginger, cloves, salt and cayenne and cook for 30 seconds.

Pour in the vegetable broth and bring to a simmer, scraping up any browned bits from the bottom of the pan. Stir in the peanut butter until smooth. Cover, reduce the heat to low, and simmer slowly, stirring once in a while, until the sweet potatoes are tender, about 30 minutes.

Add the spinach; cook, stirring occasionally, for 10 minutes.

Tip

There is nothing worse that gross, overcooked spinach.  Anytime I have a recipe that calls for spinach I don’t actually cook it with the rest of the soup.  I pull out my fav soup cup, fill it with spinach, and pour my soup over that.  The hot soup cooks the spinach and I don’t have to be scared of how my spinach will hold up for the leftovers!

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

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

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

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

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

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.

Caprese Salad

Everyone loves a caprese salad, especially during the summer months when fresh tomatoes are EVERYWHERE!  A caprese salad can be an appetizer, side dish or even sometimes a full meal.  I served this as the first course to a multiple course Italian feast, and it was the perfect size to get things rolling.

Servings: 4
Size: 1 caprese stack
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 5 minutes
Cook Time: n/a
Rating: 4 stars - Very Good

Ingredient List:
1 Heirloom tomato
4 t. olive oil
5 basil leaves
4 oz. fresh mozzarella
Kosher salt and pepper

Directions: 
Slice your tomato into four thick pieces horizontally, saving the top and bottom piece for personal consumption (0pp)! Slice your mozzarella ball into 4 1 oz slices horizontally.  Clean your basil leaves.  Layer on each serving plate 1 tomato slice, 1 basil leaf and 1 mozzarella slice. Drizzle each serving with 1 t. olive oil and then salt and pepper to taste.

Tip:
This is hands down the BEST cheese knife ever.  It works best for soft cheese, and makes cutting nice and clean.  The knife is a little pricey but for sure worth the investment!

XOXO - Katie

Veggie Stuffed Tortillas

My mom told me about this recipe that she found in this summer’s Penzey’s spice recipe book.  It was a good light, vegetarian dinner recipe I made on Monday night.  I had a weekend full of eating, so this dinner was a good way to get back on track – the beans help to make for a satisfying meal that will keep you full and its relatively low in points!
 

Servings:  8

Size:  2 stuffed tortillas

Points Plus: 6pp

Level of Difficulty:  Easy

Prep Time: 30 minutes

Cook Time:  5-10 minutes

Rating: 4 stars – Very Good

 

Ingredient List:

2 Tbsp. EVOO

½ tsp. minced garlic

1 large onion, chopped

1 red bell pepper, chopped

1 medium zucchini or squash, sliced and quartered

½ cup chicken broth

1 15 oz. can corn, drained and rinsed

1 15 oz. can black beans, drained and rinsed

2 tsp. ground cumin

2 tsp. kosher salt

1 tsp. black pepper

1 ½ tsp. Arizona Dreaming (this is a specific spice blend from Penzey’s)

3 Tbsp. fresh cilantro, chopped

1 cup shredded cheese, reduced-fat

Salsa

16 corn tortillas

Directions:

In a large skillet, heat up 1 Tbsp. olive oil over medium heat.  Add garlic, onion, pepper, zucchini and ¼ cup of chicken broth to the pan.  Sauté the veggies until they are tender.  Add the drained and rinsed corn and beans to the pan and the remaining ¼ cup chicken broth (the liquid will cook down).  Next add in the spices – cumin, Arizona Dreaming and salt and pepper.  Make sure to stir well so the spices are mixed throughout the veggies.  Stir in fresh cilantro.  Total cooking time for the tortilla stuffing is about 10-12 minutes.  In a small skillet, heat up the remaining olive oil.  Place one tortilla in the pan and cook until the bottom is lightly browned.  Sprinkle some shredded cheese on one ½ of the tortilla and then scoop about ¼ cup of the vegetable filling onto the tortilla.  Fold the tortilla in half and press down with a spatula so it resembles the look of a quesadilla.  Heat the tortilla for about a minute before moving on to the next stuffed tortilla.  Serve with salsa and additional cheese on top if you prefer!

Tip:

The first one or two tortillas might be difficult to get perefectly browned or to fold in half easily - keep at it and you should be able to get it right.  Try adjusting the heat either up or down too to achieve lightly browned tortillas.

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