Sunday, December 3, 2017

Country Sausage Gravy

12 oz ground pork sausage
1 cup finely chopped onion
1 green bell pepper, finely chopped
2 Tbsp minced garlic
1 tsp crushed red pepper
1/4 cup butter, cut into slices
1/4 cup flour
1 tsp minced fresh sage
1 tsp minced fresh thyme
2 cups milk
1/4 cup minced parsley

Cook sausage, onion, bell pepper, garlic and crushed red pepper in large skillet until vegetables soften and pork is lightly browned, 10-15 minutes.  Pour off grease.  Add butter to skillet; cook, stirring over medium heat until melted.  Sprinkle with flour.  Cook, stirring gently, 1 minute.  Stir in sage and thyme.  Add milk, 1/2 cup at a time, stirring until slightly thickened before each addition.  Simmer gently, stirring constantly, until thickened and bubbly.  Add parsley just before serving.

Serves 6

Saturday, October 14, 2017

Garlic Shrimp

4 Tbsp EVOO
4 garlic cloves minced
1 tsp red pepper flakes
1 tsp sweet paprika
1 pound medium shrimp, peeled and deveined
1-2 Tbsp lemon juice
1 Tbsp water
salt and black pepper, to taste
2 Tbsp chopped fresh parsley

In saute pan, heat EVOO.  Add the garlic, red pepper flakes and paprika.  Saute for 1 minute, until fragrant.  Increase the heat to high, add the shrimp, lemon juice and water.  Stir well and saute until the shrimp turns pink and are opaque throughout, about 3-5 minutes.  Season with salt and black pepper.  Sprinkle with parsley and serve.

Serves 3

Sunday, October 1, 2017

Chicken with Spinach Dumplings

2 cups fresh spinach, chopped
2 eggs, lightly beaten
1 cup ricotta cheese
3/4 cup all purpose flour
1/2 cup shredded asiago cheese
1 tsp lemon zest
32 oz chicken broth
1 Tbsp fresh thyme leaves
1/4 cup all purpose flour
2 cups shredded cooked chicken

In a bowl, combine spinach, eggs, ricotta, 3/4 cup flour, cheese and lemon zest.  In a large pot, combine broth and thyme.  Bring to boiling.  Place the 1/4 cup flour in a shallow dish.  Take a small portion of the dough and roll into an oval shape.  Gently roll in flour.  Drop in boiling broth.  Do this for 1/3 of the dough.  Simmer 1 to 1/2 minutes or until dumplings begin to float.  Using a slotted spoon, remove dumplings.  Repeat process with remaining dough.  Return dumplings to broth.  Stir in chicken and heat.

Serves 4

Monday, September 25, 2017

Chopped Salad Tacos

1 can pinto beans, drained but not rinsed
1 can corn, drained
1 medium zucchini, chopped into small cubes
3 Tbsp salsa
8 oz guacamole
1/4 cup shredded cheddar
flour tortillas

In saucepan, combine beans, corn, zucchini, and salsa over low heat.  Stir to combine just until ingredients are warm.  Put a small amount of guacamole on tortillas, bean mix, and cheese.

Serves 4

Saturday, September 23, 2017

Key Lime Pie

Crust:
1 cup graham cracker crumbs
1 Tbsp brown sugar
1/8 tsp salt
1 oz white chocolate, grated
2 Tbsp butter, melted and cooled
1 Tbsp canola oil

Filling:
1/2 cup plain greek yogurt
1/2 cup key lime juice
1/2 tsp grated lime rind
3 large egg yolks
1 can (14 oz) fat free sweetened condensed milk
Cool Whip

Preheat oven to 350.  To prepare crust, combine crumbs, sugar, salt and chocolate in a bowl, stirring well to combine.  Add butter and oil; toss with a fork until moist.  Press crumb mixture into bottom and up sides of 9 inch pie plate coated with cooking spray.  Bake at 350 for 8-10 minutes until beginning to brown; cool completely on a wire rack.  To prepare filling, place yogurt, lime juice, lime rind, egg yolks, and milk in a bowl; beat with a mixer at medium speed for 2 minutes.  Pour mixture into prepared crust.  Bake at 350 for 14 minutes or until set.  Cool pie completely on a wire rack.  Cover loosely, and chill at least 2 hours.  Serve with whipped topping. 

Serves 8

Sunday, September 17, 2017

Antipasto Salad

Dressing:
2 cups fresh basil
1/4 cup red wine vinegar
1 clove garlic
1 tsp Dijon mustard
1/2 tsp salt
1/2 tsp black pepper
3/4 cup EVOO

Salad:
1 pound fusilli pasta
4 oz hard salami, cut into strips
4 oz smoked turkey, cut into strips
3 oz provolone cheese, cut into strips
1/4 cup grated Parmesan cheese
3 oz black olive slices
2-3 oz sliced pepperoncini peppers
1/4 tsp salt
1/2 tsp black pepper

Vinaigrette:  In a blender, add basil, vinegar, garlic, mustard, salt and pepper.  Blend until all the herbs are finely chopped.  With the machine running, drizzle in the olive oil until the dressing is smooth.

Bring a large pot of salted water to boil.  Add pasta and cook until tender, about 8-10 minutes.  Drain pasta.  In a large bowl, toss together the cooked pasta with the remaining salad ingredients.  Drizzle with dressing and toss to coat. 

Serves 4

Saturday, September 9, 2017

Chicken and Vegetable Stir Fry

4 servings of cooked rice (do not add salt or fat when preparing)
2 tsp dark sesame oil
1 pound boneless skinless chicken, cut into chunks or strips whichever you prefer
3 cups thinly sliced napa cabbage
1 cup sugar snap peas
1 large red bell pepper, thinly sliced
3 Tbsp low sodium soy sauce
2 Tbsp hoisin sauce
1 tsp cornstarch
1/2 tsp red wine vinegar
2 green onions, sliced

Heat a large skillet.  Add oil.  Add chicken and cook 2 minutes on each side or until done.  Add cabbage, peas, and bell pepper.  Cook 2 minutes or until crisp-tender, stirring occasionally.  Combine soy sauce, hoisin sauce, cornstarch and vinegar.  Stir with a whisk until cornstarch is dissolved.  Add soy sauce mixture to pan; cook 1 minute, stirring gently to coat.  Serve chicken mixture over rice and sprinkle with green onions.

Serves 4

Saturday, August 26, 2017

Pasta Ponza

Butter for greasing
12 oz red grape tomatoes, halved
12 oz yellow grape tomatoes, halved
3 Tbsp capers
1 Tbsp EVOO, plus extra for drizzling
1/2 tsp kosher salt
1/4 tsp ground black pepper
1/2 cup Italian style breadcrumbs
1 pound ditalini pasta
2 1/2 oz Romano cheese, grated
1/4 cup chopped flat leaf parsley

Preheat oven to 375.  Butter an 8x8 inch baking dish.  Place the halved tomatoes, capers, 1 Tbsp olive oil, 1/2 tsp salt and 1/4 tsp pepper in the prepared baking dish.  Toss to coat.  Sprinkle the breadcrumbs over the tomato mixture.  Drizzle the top with olive oil and bake for 30-35 minutes until the top is golden.  Cool for 5 minutes.

Bring a large pot of salted water to a boil over high heat.  Add the pasta and cook until al dente, about 8-10 minutes.  Drain and reserved about 1 cup of the pasta water.  Place the pasta in a large serving bowl.  Spoon the tomato mixture onto the pasta.  Add the cheese and toss well.  Thin out the sauce with a little pasta water, if needed.  Season with salt and pepper, to taste.  Sprinkle with the chopped parsley.

Serves 6

Saturday, August 19, 2017

Pepper Jack Quinoa Salad

2 oz pepper jack cheese, cut into very small cubes
1/2 cup grape tomatoes, halved
1/2 cup cucumber, cut into small cubes
1/4 cup red onion, cut into very small cubes
1/2 cup quinoa
2 Tbsp Italian dressing

Rinse the quinoa.  Bring 1 cup boiling water and dash of salt to a boil and add the quinoa.  Lower heat and simmer for 15 minutes.  Turn off the heat, remove from burner and allow to stand covered for five minutes.  Combine all ingredients together and serve chilled or at room temperature.

Serves 2

**4 WW points per serving**

Sunday, August 13, 2017

Cream Cheese and Bacon Chicken Rolls

6 thin boneless skinless chicken breasts
8 oz chive and onion spreadable cream cheese
1 Tbsp dried minced onion
1 Tbsp Italian seasoning
1 Tbsp garlic powder
1 tsp pepper
2 tsp lemon juice
4 pieces of cooked and chopped bacon
1/4 cup flour
1 egg, beaten
1/2 cup corn flake crumbs

Preheat oven to 350.  Coat 13x9 with nonstick cooking spray.  In a bowl, beat cream cheese, onion, Italian seasoning, garlic powder, pepper and lemon juice.  Stir in cooked and chopped bacon.  Spoon about 2 Tbsp cream cheese mixture on each piece of chicken and spread it out into a thin layer.  Roll chicken.  Coat rolls with flour, then lightly dip in egg mixture, then roll in cornflake crumbs.  If needed, place toothpick in each chicken roll to keep closed.  Place chicken rolls in a baking dish.  Bake for 30-40 minutes or until chicken is done.

Serves 4-6