Saturday, January 19, 2013

Moroccan Eggplant Dip

Kicking off the new year with a Healthy vegetarian dip!  I calculate this one to come in at 1 point for my weight watchers followers, its very healthy for you and chock full of flavor! I added in crushed red pepper to give it an extra kick! Enjoy!


Moroccan Eggplant Dip
Ingredients
medium eggplants (about 2 1/2 lbs.), halved lengthwise
tomatoes, quartered
1/2 cup cilantro leaves
1/4 cup EVOO
cloves garlic, grated
1 1/2 teaspoons cumin
1 teaspoon fresh lemon juice
Salt and pepper (to taste)
Crushed Red Pepper (Optional)
Directions
Roast eggplant cut side down at 425 degrees for 20 minutes. Scrape flesh into strainer; press out liquid and discard. Puree flesh in food processor with remaining ingredients. Drizzle with more EVOO. Add a few shakes of Crushed Red Pepper if you like a little kick! Serve with Pita Chips or Melba toast.

From The Kitchen of: Rachel Travers
Adapted from a recipe by Meredith Corporation. 


Click Here to Print: http://www.scribd.com/doc/121295333/Moroccan-Eggplant-Dip

Tuesday, September 4, 2012

Minotti-Chokes

My coworker Stephanie Minotti sometimes surprises me and brings me in lunch, and last week she made me Artichokes this new way that I fell in love with! Although I think plain old chokes & butter is always going to be my favorite way to prepare them, her method was a fresh new twist that was very easy to make! Plus for my weight watchers followers Artichokes are ZERO points! Just count points for however many tablespoons of Oil you use and that's it! They are VERY filling, I ate 2 for dinner and that was enough for me!

If you are unfamiliar with this vegetable, see more detailed information on the basics of Artichokes on my earlier post here: http://kitchenmittens.blogspot.com/2011/12/artichokes.html

Preparation:

  • Trim the stem off the bottom each artichoke & remove a few of the outer leaves. Take a large knife and chop the tip of the top off
  • Spread apart the leaves stuffing minced or slices of garlic in between them, and sprinkle Crushed red Pepper flakes inside also (more or less to suit your spice tolerance)
  • Drizzle Olive Oil (about 1 tablespoon each artichoke- more/less to taste) and a splash of White Balsamic Vinegar.
  • Bring a large pot of Salted water to boil on High heat.  Using just enough water so that when they are standing it will cover about half way up the side of the artichoke *do not cover them completely with the water.  I placed a mug in the center and wedged the artichokes around so they would remain standing upright. 
  • Cover, reduce to a rolling boil on medium heat.  Cook for about 35-40 minutes.  *depending on the size.  They are done when you can easily pull a leaf out of the center.  Remove carefully with tongs and serve immediately!


Tuesday, July 24, 2012

Jalapeno Popper Dip

The final recipe of our Robfest trilogy....saving the best for last of course.  Jalapeno Popper Dip! I lightened up this recipe and made a few substitutions to keep this one low-points for my Weight watchers fans.  Made in a 13x7 pan and cut into 1 1/2 in squares this yields 18 servings for 4 points = per serving!  Next time around I would definitely increase the number of Jalapeno's because we like it spicy! 



Jalapeno Popper Dip
16 oz cream cheese, softened
1 cup Sour Cream
1 cup low-fat sharp cheddar cheese, shredded
1 cup Italian blend cheeses, shredded
4 jalapenos, minced with seeds (4-mild flavor, increase # of jalapenos for spicy flavor)
4 Slices cooked bacon, crumbled
1 cup Panko bread crumbs
1/4 cup butter, melted

Pre-Heat oven to 350.

Blend cream cheese, Sour Cream, cheddar,  ½ cup of Italian cheeses, jalapenos and bacon.  Mix thoroughly with hand mixer until creamy and smooth.

Spread the dip into an 13x7 baking dish.

Mix Panko, remaining 1/2 cup of Italian cheeses and the melted butter. Sprinkle this topping evenly over the top of the casserole.

Bake at 350 degrees for 30-35 minutes until golden brown.  Serve with Frito’s Scoops or Tortilla chips.

From the Kitchen of Rachel Travers
Adapted from busy at home.com blog as seen on Pinterest

Taco Pasta Salad

Recipe Numero Dos....Taco Pasta Salad! OLE!  This recipe offers a unique blend of Mexican and Italian for a salad that leaves people saying....hmmm why didn't I ever think to mix the flavors of these cultures before?!

The only thing I changed in this was that I doubled the pasta...I mean really what was I going to do with half a box of uncooked pasta!? SO please note when you print this from the link below to jot down to use the whole box or 4 cups versus 2 as it calls for.  For my Weight Watchers followers....this recipe yields 12 servings (when using 4 cups pasta) and comes to = 7 points per serving! Delizioso!


Taco Pasta Salad



Ingredients

  • 4* cups uncooked spiral pasta
  • 1 pound ground beef
  • 1 envelope taco seasoning
  • 3 cups shredded lettuce
  • 2 cups halved cherry tomatoes
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup Catalina salad dressing
  • Tortilla chips

Directions


  • Cook pasta according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the taco seasoning; cool.
  • Drain pasta and rinse in cold water; stir into meat mixture. Add the lettuce, tomatoes, cheese, onion, green pepper and dressing; toss to coat. Serve with tortilla chips. Yield: 12* servings.
  • Click here to Print:  http://www.tasteofhome.com/Recipes/Taco-Pasta-Salad/Print 
  • Recipe courtesy Taste of Home. All rights reserved.

No-Cook Beer & Cheese Dip

For the past 3 years we have had a pool party for Rob's birthday and every year I try and find some new dip & salad recipes to try out. This year I used my new found addiction "Pinterest" to aid in my menu preparations.   So today you all are getting a trio of new recipes to try at your next party!

We'll start off with a super easy, no-cook, 5 minute prep - Beer & Cheese Dip! I served it with tortilla chips but you can use pretzels or Frito's scoops...whatever you prefer.  I lightened up the original recipe to help cut the calories, but if you prefer full flavor use regular cheeses & full bodied beer like a lager.  For my Weight Watchers followers this recipe yields 12 servings and is 3 Points - Per serving. (Plus add points for whatever you use as a dipper).  The guys loved this one...save for your next game day!

No-Cook Beer & Cheese Dip
·        16 oz. Light Cream Cheese
·        ½ can Beer (Bud Light or Miller Light)
·        1 Packet Hidden Valley Ranch mix
·        2 Cups – Fat Free Shredded Cheddar
·        4 Slices Bacon – Cooked Crisp, Crumbled
Reserve ½ cup of cheddar cheese.  In a medium bowl add cream cheese, remaining cheddar, ranch mix, and beer.  Blend with a hand mixer until smooth and creamy.  Sprinkle with reserved cheese and bacon crumbles.  Refrigerate for 2-3 hours to allow flavor to develop.  Serve with Frito’s scoops, pretzels or tortilla chips.  Yields 12 servings.

From the Kitchen of Rachel Travers 
Adapted from a recipe featured on "Balancing Beauty and Bedlam"


Click here to Print: http://www.scribd.com/doc/100983419/No-Cook-Beer-Cheese-Dip 


Tuesday, July 3, 2012

My 5 Minutes of Fame!

So a few weeks back a reporter from the BBC news contacted me regarding a story on social media; mainly my use of Pinterest! While this has nothing to do with cooking, I thought I would share my 5 minutes of fame with my blog followers too! :)


Click here to see the story:
http://www.bbc.co.uk/news/magazine-18680485

Tuesday, June 5, 2012

Kitchen Tips & Tricks...Taco Shells & Bacon Grease

Twofer Tuesday! Here's another post with two essential Kitchen Tips & Tricks!

(1) Taco Night reinvented....time to bake the shells? The box says "Layer on a cookie sheet, and Bake".  I am not a big fan of dishes (that's Rob's job!) so I use the stove rack instead!! Hang the taco shells over each rung and Bake! No dishes = Winning!

(2) Bacon Grease...It's always a mess, I mean you put it in a cup and it sits and then what? Scraping it out into the trash can after its hardened...gross!! An easy Fix:  Take a small bowl, line with tinfoil, allow to harden, fold it up and toss it away! No more greasy messes!!

Apple Slaw

Another office birthday challenge!  Our birthday girl Jenn is not a big fan of cakes and desserts so this month's birthday challenge: come up with a fresh & healthy alternative!  I tried this Weight Watchers recipe, Apple Slaw and I have to say it was a BIG hit!! Very refreshing and tasty. This would make a great addition to any summer party as well!

Since I was making this for a crowd I doubled the recipe.  I also used both types of cabbage, Savoy & Napa and had to substitute shredded carrots for the Jicama, since my grocery store has a very limited produce selection.  Jica-what? Jica-who? Candied walnuts & dried cranberries added a sweet and tangy finish to this dish which for my Weight Watchers followers comes in at 4 points = 1 Cup.


Apple Slaw
2 Tbsp honey  
1 1/2 Tbsp apple cider vinegar  
1 tsp walnut oil  
1/2 tsp table salt  
 2 cup(s) uncooked savoy cabbage, or Napa, shredded   (or 1 cup of each type)
 2 cup(s) uncooked jicama, thinly sliced   (or sub. shredded carrots)
 2 medium fresh apple(s), Granny Smith, cored and coarsely grated  
 2 medium uncooked shallot(s), minced or finely grated  
1/2 cup(s) dried cranberries, chopped  
1/4 cup(s) chopped walnuts  
1/8 tsp black pepper, or to taste
  
Instructions
In a large bowl, whisk together honey, vinegar, oil and salt.

Add cabbage, jicama (or carrots), apples, shallots, cranberries and walnuts; season to taste with pepper. Yields about 1 packed cup per serving.
 
© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.
*Modified by Rachel Travers

Sunday, May 27, 2012

Rob Forgot the Broccoli...Asparagus Salad!



Happy Memorial Day to everyone! I hope you are all enjoying this lovely holiday weekend also known as the official "start to summer"!  While preparing for a small holiday BBQ with our close friends, I went to make one of my favorite summer salad staples: Broccoli salad.  You know the one with a yummy sweet mayo based sauce topped with crisp bacon, red onion and sunflower seeds.  Come home from work to find that Rob got everything on my grocery list, but Forgot the Broccoli! (Or as he claims "they were out" yea ok Rob whatever you say!)  So scrapping that idea I started sifting through the vegetable drawer and decided I had better just wing it and come up with an alternative twist to my old favorite....hence the newly created Asparagus Salad!  I think by choosing to make a Lemony balsamic vinaigrette instead of the sweet mayo sauce I also cut some calories too!  This salad was a very fresh tasting substitue for my original plan and a big hit with our friends! I hope you will try this at your next party or bbq! 

Rob Forgot the Broccoli….Asparagus Salad!
1 Bunch Asparagus, cut into bite size pieces
1 Red Bell Pepper, chopped
4 Stalks of Celery, sliced
5 Slices Bacon, cooked crisp & crumbled
¼ cup Sunflower Seeds
2 tablespoons white wine
1 tablespoon Extra Virgin Olive Oil
½ tablespoon diced garlic

1 tablespoon White Balsamic Vinegar
1 Lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ Cup Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
6 Fresh Basil Leaves, minced

Heat a medium sauté pan, add white wine, 1 tablespoon of EVOO & diced garlic.  Sauté asparagus pieces for a few minutes, cover and continue warming for a few more minutes until asparagus has softened up a bit, but is still crisp to bite.  Set aside to cool.

In a medium bowl whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, salt & pepper.  Continue whisking and slowly stir in ¼ cup EVOO.  Toss with cooled asparagus, red bell pepper and celery. Cover and refrigerate for 1 hour.

Toss thoroughly; add in crumbled bacon and sunflower seeds, tossing again.  Serve chilled.


*From the Kitchen of Rachel Travers

Monday, April 9, 2012

Chocolate Chip Peanut Butter Pie - NO BAKE!

Since I have been so busy and not in my kitchen much lately, I decided I would share a super easy "NO BAKE" dessert recipe. I made this for Easter dinner, which everyone really enjoyed! The taste reminds me of those homemade chocolate covered peanut butter eggs the ladies would sell at church during this time of year.

The best thing about this one, is it's low-fat and no one can even tell! For my Weight Watchers followers, this one comes in at 9 points per slice. I made this in the morning, threw it in the freezer for 4 hours and it was ready to serve! Do not leave out too long as it thaws pretty quickly.

Chocolate Chip Peanut Butter Pie – No Bake!

1/2 cup(s) Reduced-Fat Peanut Butter

8 oz low fat cream cheese

12 oz 2% sweetened condensed milk

2 Tbsp fresh lemon juice

1 cup(s) lite whipped topping, thawed if frozen

5 Tbsp mini chocolate chips, divided

6 oz pie crust

Instructions

In a large bowl, beat together peanut butter and cream cheese until smooth with electric mixer. Gradually beat in milk and lemon juice; fold in whipped topping and 4 tablespoons of mini chocolate chips.

Spoon peanut butter mixture into prepared pie crust and smooth top. Cover and freeze until firm, at least 4 hours. Sprinkle top with remaning chocolate chips.

From the Kitchen of Rachel Travers.

Adapted from weightwatchers.com

Click Here to Print Recipe: http://www.scribd.com/doc/88654810/Chocolate-Chip-Peanut-Butter-Pie

Friday, March 23, 2012

Hey!

So I haven't fallen off the face of the earth, although some days I truly feel like it!! I am sorry to my followers that I have been totally slacking on keeping up with the blog. Life has been very hectic and unfortunately that means going out to eat for most of my meals and not cooking!! A major bummer! I will get back into the kitchen and blogging my recipes to all of you very soon!

Does anyone have any special requests? Anything you would like to see more of?! Let me know!! Until next time...Keep on whisking!

Wednesday, February 1, 2012

Sweet-Potato Chicken Quesadilla

"Well what is there to eat Grandma?...Knock it off Napoleon and make yourself a dang quesadilla!!" ~ Napoleon Dynamite.

Trying out a Rachael Ray recipe tonight but added my own twist! Check out these steps first!

*I reccomend seasoning your chicken first, then grilling it. I used a combination of - Paprika, Cumin, Chili Powder, Cayenne, Onion Powder & Garlic Powder. Rub onto raw chicken breasts as a dry rub, and grill to 165 degrees.

*I also threw in an Avocado for added flavor to the mash mixture. Served with fat free Salsa and hot sauce on the side!

*This recipe makes 2 oversized Quesadillas, each cut into 8 slices. The serving size is based on 1 slice. Trust me they are very thick and filling and you will find 2-3 slices is enough! For my Weight Watchers followers this comes to 4 points per slice.

Sweet Potato Chicken Quesadilla

Ingredients

  • 1 sweet potato, peeled and cubed
  • 1 15 ounce can black beans
  • 4 10 inches flour tortillas
  • 1 1/2 cups shredded cooked chicken breast
  • 2 cups shredded jack cheese

Directions

  • In a pot of boiling water, cook the sweet potato until softened, about 10 minutes. Drain and return to pot. Add the beans and mash; spread onto 2 tortillas. Top each with chicken, cheese and a second tortilla; press to flatten. In a skillet, cook each quesadilla over medium-high heat until the cheese is melted, about 4 minutes; flip and cook for about 2 minutes more. Cut into wedges.

Original Recipe Courtesy Rachael Ray © Copyright 2012, Meredith Corporation. All Rights Reserved.

Sunday, January 22, 2012

Moo Shu Beef

Tonight we traveled to China for dinner with one of my favorite Chinese take-out dishes: Moo Shu Beef! The only thing missing from this recipe was a few shakes of Siriacha Hot Chili sauce for some heat! Only 6 points for this dish! The Siriacha is 0 points!

Originating in northern China this dish eventually made it to the US around the mid-60's. While it is most commonly made with pork, it can be made with chicken, tofu, beef or just vegetables. Typically served with Moo Shu Pancakes, a very thin tortilla-like wrapper. Mexican flour tortillas are commonly substituted, just be careful this dish can be very juicy!

Moo Shu Beef

8 oz uncooked lean trimmed sirloin beef

3 Tbsp low-sodium soy sauce

1 tsp cornstarch

2 tsp vegetable oil

2 medium uncooked scallion(s), chopped

3 clove(s) (medium) garlic clove(s), minced

2 Tbsp sherry cooking wine

2 cup(s) uncooked Chinese cabbage, or Napa cabbage, chopped

1/3 cup(s) canned bamboo shoots, drained and chopped

1/3 cup(s) canned straw mushrooms, drained and sliced

1 large egg white(s), beaten

12 medium fat-free flour tortilla(s), warmed

1/2 cup(s) hoisin sauce


Place beef in a medium bowl. Add 1 tablespoon of soy sauce and cornstarch; stir to coat.

Heat oil in large skillet or wok. Add scallions and garlic; sauté 1 minute. Add beef and cook until browned, about 2 minutes. Add remaining soy sauce and sherry; cook 1 minute more.

Add cabbage, bamboo shoots and mushrooms. Sauté until vegetables are browned, about 5 minutes. Stir in egg white and cook 2 minutes more.

To serve: Place a heated tortilla on a plate. Spread 2 teaspoons of hoisin sauce on tortilla and then place 3 tablespoons of beef filling on top of sauce. Roll up, folding in one end to seal in filling. Yields 2 filled tortillas per serving.

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Click here to print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=52841

Kale Chips

Looking for a healthy snack?? Kale Chips - The crunch of potato chips for ZERO POINTS!

Kale is a form of cabbage which is very high in beta-carotene, vitamin-K, vitamin-C, lutein, and rich in calcium. Kale contains sulforaphane, which is a chemical containing potent anti-cancer properties. Boiling will decrease the potency, by baking it as in this recipe you will not lose a significant amount!

Pre-heat oven to 350, Take 1 head of Kale (leaves only, discard stems) torn into pieces, spread onto a cookie sheet lined with parchment paper, Spray with cooking spray tossing to coat, sprinkle with Sea Salt. Bake for 10-15 min until crispy, they will shrink down...keep checking after the first 10 so they don't burn! Thank you to my sister Ashley Parsells for this yummy snack idea! (*Picture 1- Before & Picture 2 -After)

Chicken Souvlaki Pita Sandwiches


Today we are exploring the Greek Isle's....with Chicken Souvlaki Pita Sandwiches! If you enjoy Gyros, you will love its resemblance to a chicken gyro. Souvlaki "Σουβλάκι" is a popular Greek fast food, served either on a skewer or pita sandwich. Traditionally made with lamb, but can also be made with pork, fish (swordfish), chicken, or beef.

The chicken has a lemon herb flavor, paired with a cucumber yogurt sauce. This recipe was extremely quick and easy to make, and for my friends doing Weight Watchers 2 halves comes in at 9 Points! My husband suggests adding some hot sauce, which gave it a nice little kick!

Trying to multitask and do laundry while I was cooking, I inadvertently over toasted the first batch of pitas. Luckily, it was not a complete loss, as we were able to smash them up into chips and dip them in the extra cucumber yogurt sauce as a nice snack!

Chicken Souvlaki Sandwich

1/4 cup(s) fresh lemon juice

2 Tbsp low-sodium soy sauce

1 Tbsp honey

2 clove(s) (medium) garlic clove(s), minced

2 tsp olive oil, garlic-flavored or extra-virgin

1 tsp dried oregano

1 pound(s) uncooked boneless skinless chicken breast(s), four 4 oz pieces

1/2 cup(s) plain fat-free yogurt

1/2 cup(s) cucumber(s), shredded

1 Tbsp dill, fresh, chopped

1/2 tsp garlic powder

4 large whole wheat pita(s), halved

· Preheat oven to 400ºF.

· In a shallow baking pan, whisk together lemon juice, soy sauce, honey, minced garlic, oil and oregano; add chicken and turn to coat.

· Bake until chicken is cooked through, about 25 to 30 minutes, spooning sauce over chicken once or twice during cooking.

· Meanwhile, in a small bowl, combine yogurt, cucumber, dill and garlic powder.

· When chicken is cool enough to handle, slice each piece crosswise into thin strips and place inside pita pocket halves. Spoon 2 tablespoons of yogurt sauce into each pita half. Yields 2 halves per serving.


© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Click here to print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=107711


Wednesday, January 18, 2012

Cajun Chicken Wraps

Feeling Spicy tonight!!! Cajun Chicken Wraps! Super easy and delicious! It made a great dinner but would also make a quick and easy lunch. You could make them up in advance to grab on the go.

I added a slice of Kraft Singles 2 % milk American Cheese (0 points) and used "Chef Lenny's Cajun Style Seasoning" which is Mildly spicy, which offered a nice smokey flavor with a kick! I also sauteed the onions in the cooking spray before adding the chicken. This recipe including the wrap was only 5 Points for my weight watchers followers!! Enjoy!

Cajun Chicken Wrap

2 Tbsp Cajun seasoning

1 Tbsp all-purpose flour

1 tsp paprika

3/4 pound(s) uncooked boneless skinless chicken breast(s), cut into strips

1/4 tsp table salt, or to taste

1/8 tsp black pepper, or to taste

1 spray(s) cooking spray

4 tsp fat-free mayonnaise

1 1/2 tsp fresh lemon juice, for dressing

4 large burrito-size wheat flour tortilla(s)

1/2 small uncooked red onion(s), thinly sliced

2 cup(s) fresh mixed baby greens

8 leaf/leaves basil, leaves

1/2 tsp Cajun seasoning

1 tsp fresh lemon juice, for sprinkling on wrap

Instructions

In a small, shallow bowl, combine 2 tablespoons of Cajun seasoning, flour, and paprika. Season both sides of chicken with salt and pepper; dredge in seasoning mixture and turn to coat.

Coat a large, nonstick pan with cooking spray and set over medium-high heat. Add chicken to pan and sauté until cooked through, about 1 to 2 minutes per side; remove from pan and set aside.

In a small bowl, combine mayonnaise, lemon juice and remaining 1/2 teaspoon of Cajun seasoning; spread 1 teaspoon of mayonnaise mixture over each tortilla. Layer each with 1/4 of onion, greens, basil and chicken; sprinkle with fresh lemon juice, roll up and serve. Yields 1 wrap per serving.


© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.
WEIGHT WATCHERS and PointsPlus® are the registered trademarks of Weight Watchers International, Inc. and are used under license by WeightWatchers.com, Inc.

Click here to Print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=50461





Sunday, January 15, 2012

Rigatoni with Creamy Sausage Sauce

The blog entry I was working on as I so graciously broke the screen on my laptop... again!!! I think I'm allergic to LCD screens, I'm batting 3 strikes with 2 computer screens and 1 TV screen down! Not good!! Anyways after a trip to Best Buy and finding out that laptops have dropped signifigantly in price with the whole tablet crazy of Ipads and Galaxy tabs I scored another HP at half the price of what I paid for my old one 2 years ago~ Winning!

So, on to discover a taste of Italy the weight watchers way! I used whole grain Fusili noodles and also chopped up a habanero pepper for some added heat! Boy was it spicy! One serving = 2 Cups = 11 Points. Now, I found that I was full on 1 Cup and ended up with a 6 point dinner! Pour me another 4 point glass of red wine please! Give this one a try the next time you need to cure that pasta craving!

Rigatoni with Creamy Sausage Sauce

8 oz uncooked rigatoni

1/8 tsp table salt

8 oz uncooked turkey sausage(s), Italian-style, removed from casings

8 oz cremini mushroom(s), or Baby Bella mushrooms, trimmed, quartered

1 Tbsp minced garlic

2 Tbsp all-purpose flour

1 1/2 cup(s) fat-free skim milk

1 cup(s) frozen green peas, petite-variety

1/2 tsp table salt, or more to taste

1/4 tsp black pepper, freshly ground

1/2 cup(s) roasted red peppers (packed in water), water-packed, sliced

1/2 cup(s) uncooked scallion(s), sliced

3 Tbsp grated Parmesan cheese

Bring a large pot of lightly salted water to a boil. Add pasta to boiling water and cook according to package directions.

Meanwhile, in a large nonstick skillet, cook sausage stirring and breaking into chunks with a wooden spoon, until browned, about 3 minutes; remove to a bowl. Add mushrooms to skillet and sauté until browned and tender, about 3 minutes. Stir in garlic and cook 30 seconds until fragrant.

In a measuring cup, whisk together flour and milk until smooth; stir into skillet along with peas, salt and black pepper. Bring sauce to a boil; simmer until thickened and peas are tender, about 3 minutes. Stir in sausage, roasted peppers and scallions; remove from heat.

Drain pasta; return to pot. Add sausage sauce and cheese; toss to coat. Transfer to a serving bowl. Yields about 2 cups per serving.

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.


Click Here to Print: http://www.weightwatchers.com/util/prt/RecipePage.aspx?Type=1&RecipeID=138321

Crab Cakes with Dill Mayo Dip

Day 2 of the Long weekend and my first attempt at Homemade Crab Cakes = A complete Success!!! Rob called them "Restaurant Quality". They were so easy to make and for my Weight watchers followers, Crab Cakes = 3 POINTS EACH!!!

I recommend using the Lump crab meat you can buy canned in the seafood section (if they are on sale make sure you stock up, they have a shelf life of up to a year!). The only thing I added was a few dashes of Worcestershire sauce for added flavor. I also made a yummy Dill Mayo Dip = 0 POINTS to go on the side! I'll include the recipe below! this recipe is so versatile and can work with any kind of fresh fish, shrimp, or scallops. Just grind the fish in your food processor so it's pliable.







Crab Cakes

3 Sprays cooking Spray

4 tsp salted butter divided

2/3 cup Panko Breadcrumbs

1 pound Lump Crabmeat

2 Eggs

1 Tbsp Sherry (dry or sweet)

1 tsp Salt

1 tsp Dijon Mustard

1 ½ Tbsp Low fat Mayonnaise

¼ cup Parsley – fresh minced

¼ cup Dill – fresh minced

Coat a large skillet with cooking spray; set over medium heat. Melt 2 teaspoons butter in skillet. Add onion; cook, stirring frequently, until onion turns translucent and start to caramelize, about 5 to 10 minutes. Stir in panko; cook, stirring frequently, until toasted, about 5 minutes. Set aside to cool.

Place crabmeat in a large bowl. Add onion mixture, eggs, sherry, salt and mustard; mix well. Add mayonnaise and parsley; mix well again.

Working with wet hands, form eight 3-inch crab cakes, about 3/4-inch thick; place on a metal baking sheet, cover and refrigerate for at least an hour to help crab cakes stick together while cooking.

Coat a very large skillet with cooking spray; set over medium heat. When skillet is heated, melt 2/3 teaspoon butter. Place a batch of crab cakes in skillet in a single layer and cook until golden, about 3 to 4 minutes per side; remove to a serving plate and cover to keep warm (or place in a 200°F oven to keep warm). Repeat with remaining ingredients. Yields 1 crab cake per serving.

Dill Mayo Dip

¼ Cup low fat Mayonnaise

¼ Cup Dill Pickle relish

2 tbsp Dill – fresh minced

1 tsp Dijon Mustard

Mix thoroughly, garnish with extra dill. Serve chilled.

© 2012 Weight Watchers International, Inc. © 2012 WeightWatchers.com, Inc. All rights reserved.


Click Here to print: http://www.scribd.com/doc/78358577/Crab-Cakes-with-Dill-Mayo-Dip

Saturday, January 14, 2012

Broccoli and Sausage Casserole

This holiday weekend my sister from another mother, Heather is up visiting from our hometown of Camp Hill, Pa. Because we are both in this Weight Watchers thing together; we've scoured the recipe section of the WW website for ideas to help make it through the 3 day weekend without going off track!

One of our Household staples that I make for a quick & easy dinner at least once a month is the "Stovetop Easy Cheesey Chicken Bake" (It's the one on the back of the box, I'll post the Link below). We found a Weight watchers recipe that is a comprable substitute. Guess what??! It's HALF the Points! The Stove top version = 12 points per serving, Weight Watchers version = 6 Points!! WINNING! The taste test Verdict= Weight watchers version wins hands down!! Roasting the veggies first gives it a nice smokey flavor and not using the cream of chicken soup Stovetops version calls for, kept it from getting soggy and sloppy. Again even Rob said he liked the healthy version best!

I only switched up a couple of things: used Chicken Sausage, because they were out of Turkey sausage at the store. I also bought a loaf of Cheese bread from the bakery section instead of plain, as I figured it would add a little extra cheesey goodness to the overall taste of the recipe. Yea it's probably an extra point but hey, upping the flavor was worth it!

Broccoli and Sausage Casserole

Ingredients

Instructions

  • Preheat oven to 400ºF.

  • Slice bread in half length-wise; rub insides with garlic clove. Place bread, open-face, on one side of a baking sheet; spread onion on other side. Place broccoli on another baking sheet. Coat vegetables and bread with cooking spray. Bake until broccoli is tender, flipping bread over and stirring vegetables halfway through, about 15 to 20 minutes total. Remove pans from oven and cut bread into 1/2-inch cubes; reduce oven temperature to 350ºF.

  • Heat oil in a large nonstick skillet over medium-high heat. Remove sausage from casing; cook sausage, breaking it up with a wooden spoon as it cooks, about 7 to 10 minutes. Stir in broccoli and onion, bread cubes, broth, salt, pepper and red pepper flakes. (Make sure to scrape up any browned bits of food on sides of skillet and stir into mixture.)

  • Coat a 9-inch square baking dish with cooking spray. Spoon 3 cups broccoli mixture into prepared dish; sprinkle with 1/4 cup cheese. Top with remaining broccoli mixture; sprinkle with remaining 1/2 cup cheese. Bake until cheese is melted and casserole is heated through, about 30 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving
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