Jerk Spiced Tofu with West Indian Butternut Squash

I was so excited to make this recipe! My good friend, who happens to be a Vegetarian told me that some of the best Tofu she has ever gotten was from Walmart, and on her last trip she got me a block of Extra Firm Tofu and gave me this great recipe to have, and as I don't have much experience with Tofu and she joined me tonight to make sure I do it right. So rest assured, if this is your first tofu experience you and I are both Tofu Newbies, so if I can make it - so can you!  This whole recipes serves 3-4.

Jerk Spiced Tofu

12oz (1)Block Extra Firm Tofu
3TB Soy Sauce
2TB Vegetable Oil
1/4C Brown Sugar
2 Cloves Garlic
1 Medium Vidalia Onion (approx 6oz)
1tsp Ground Ginger
1tsp Dried Thyme
1/2tsp Ground Allspice
1/4tsp Pepper
1/4tsp Salt
1tsp Hot Sauce

Place the block of tofu on a stack of paper towels on top of a plate, place a few paper towels on top of the tofu and then put a small pan on top of the block of tofu/paper towels then place a few cans in the pan to weigh it down. This will help to remove excess liquid from the tofu.

Chop garlic and onion and toss all remaining ingredients together in a blender or food processor. Blend until pretty smooth - approximately 1-2 minutes depending how small you diced the garlic and onion. Set 1/4C of the marinade to the side for use with the Butternut Squash.

Remove the tofu from the paper towels and cut into 1/2" cubes and place in a bowl with the remainder of the marinade. Gently toss to coat. I made this in the morning and put in the fridge, the one piece of advice I have found to really be true with tofu is that it only gets better with longer marinading time. At a minimum let it sit for 15-20 minutes before cooking.

When you are ready to cook the tofu, heat your oven to 425º and place the tofu on a greased sheet pan and bake for 10-15 minutes.

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WW: 6 Points Plus / serving @ 4 servings

West Indian Butternut Squash

1TB Vegetable Oil
1C Vidalia Onion Chopped
1 Green Pepper Chopped
15oz Canned Diced Tomatoes, do not drain
1/2C Water
1/4C Reserved Tofu Marinade
1-2TB Curry Powder
1/4tsp Cinnamon
1/4tsp Ground Cloves
1/2tsp Salt
2-1/2lbs Butternut Squash, peeled and chopped into 3/4" Cubes

While the tofu is marinating, prepare the curried squash: Heat the oil in a large, heavy saucepan. Cook the onion and green pepper over medium heat, stirring frequently, until softened, approximately 4 to 5 minutes. Add half of the water and then all remaining ingredients except the squash, let cook for a minute or two until incorporated then stir in the squash. Cover and simmer, stirring occasionally, until the squash is fork tender, approximately 30 to 40 minutes.

While the squash is simmering you can taste test the sauce and adjust seasonings to suit your tastes. If the sauce starts to get really thick you can add some more water.

We served this great meal with whole wheat pita's but you could also serve over brown rice or by itself.

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WW: 1 Points Plus / serving

Subscribing to Jillian's Kitchen is here!

Hello All!

I wanted to let you know that I have finally gotten a Subscribe option for the Blog! If you are interested in getting a daily email when there are updates to the site please click on the link under "Subscribe to Jillian's Kitchen" on the right hand side of the page.

The link will take you to a form from FeedBurner which will be delivering the daily emails. Please make sure to check your spam filters in the day or two following your subscription to make sure your notifications are not going to a Junk Folder.

I hope this works out well for all, if you have any problems with it please let me know so I can work to fix it as soon as possible. You can always send me an email at: jillianskitchen@gmail.com

And if you are interested, tonight's menu is: Jerk Spiced Tofu & West Indian Butternut Squash served over brown rice. I have the Tofu Marinading and it smells delicious!

Thanks All, hope you are continuing to enjoy the site,

Jillian

Asian Sesame Shrimp

After a night out with my Mom we were looking for a quick dinner, but that is no excuse to not have a great dinner.  Knowing we would be eating late I didn't want anything that would take more than 30-40 minutes to get from start to finish.  I planned to have roasted carrots, white rice pilaf and Asian Sesame Shrimp.  Prior to going out to dinner I thawed a pound of shrimp, removed their shells and set them to marinate in Kraft's Light Asian Toasted Sesame Dressing.

Asian Sesame Shrimp - Serves 2


1lb Thawed & Deviened Shrimp
1/3C Kraft's Light Asian Toasted Sesame Dressing

As mentioned above I let the shrimp marinate for a few hours while we were out on the town! You could probably get away with a minimum 30-40 minute marinade if you don't have time to do it before hand. When you are ready to cook the shrimp toss the shrimp in a single layer on a Pam'd cookie sheet and toss in a 400° oven for 2-3 minutes. Flip the shrimp and continue to cook an additional 1-3 minutes (this will vary depending on the size of your shrimp) You want the shrimp to be completely white and pink with no gray / translucent qualities to the shrimp.

For timing I cleaned and peeled the carrots and started them roasting, then I started the rice pilaf and 5 minutes before the pilaf was done I tossed the shrimp in the oven and everything finished up at the same time.

This marinade is a great nutty Asian influenced dressing that is fantastic on the shrimp as well as chicken breast.

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WW: 7 Points Plus / serving

Vegetable Preperation Tips:

If you say "I don't like vegetables" have you tried each veggie in the following methods? because until you have tried them multiple ways how can you honestly say that you don't like it?  I thought I "didn't like" veggies until I tried some of the ways below. So remember to keep an open mind!

Raw
Boiled
Steamed
Sauteed
Fried
Roasted
in Salad
Mixed with Pasta / Rice
In Soup
Pureed
Diced
Sliced
Minced
Chopped
Mashed
Baked
Stir Fried
Grilled

One day I started to think of how many vegetables there are, I'm positive there are more than I listed here but for now here is my list of vegetables that you can try using some of the methods above.  Feel free to leave a comment with some of your favorite ways to prepare your veggies, or other veggies that have not made my list!

Onions
Bell Peppers
Zucchini
Yellow Squash
Spaghetti Squash
Butternut Squash
Sweet Potatoes
Red Potatoes
Russet Potatoes
Fingerling Potatoes
Savoy Cabbage
Green Cabbage
Red Cabbage
Brussel Sprouts
Green Beans
Wax Beans
Snap Peas
Sugar Peas
Green Peas
All Lettuces
Spinach
Avocados
Artichokes
Leeks
Asparagus
Egg Plant
Carrots
Corn
Tomatoes
Cauliflower
Broccoli
Mushrooms
Radishes
Beets
Celery Root
Parsnips
Collard Greens
Kale
Chard
Jicama
Fennel
Celeriac
Parsnips
Pumpkin
Kohlrabi
Cucumbers
Celery

Buffalo Blue Burger

Yesterday I made the stuffed peppers with half of my ground beef and instead of freezing the other 1/2lb I have decided to make burgers, but as I still have blue cheese from the Buffalo Chicken recipe I have decided to make a Buffalo Blue Burger with blue cheese & fried onions. A simple mid week recipe that is easy to make after work.

Buffalo Blue Burger - Makes 2 Burgers

1/2 lb Ground Beef (I am using 93% beef)
3TB Blue Cheese Crumbles
3-4 Shakes Worcestershire Sauce
Garlic Powder
Onion Powder
3-4 Shakes Hot Sauce
1/2 Egg - Scrambled
Salt & Pepper
1 Onion
1tsp Olive Oil

Mix all ingredients except onion and olive oil together and form into 2 patties. To separate an egg into 1/2 an egg scramble in a cup and pour in half of the mix. Pan Fry or Grill the burger, as I do not have a grill I will be pan frying my burgers, first over medium heat for a minute, then I turn it down to medium heat. I like to incorporate the blue cheese crumbles into the meat so each bite gets cheese and I don't have to worry about it falling off the burger when I try to add it in the last few minutes.

Taste Tip: If you are unsure if you have had added enough spices to the meat, prior to cooking make a small 1/4" ball of the mixture and microwave it for about 20-30 seconds until it is cooked through. This will give you a little taste test to let you know if you need to add a little more spice to your burger or if it is good as is. This is a great way to test meat balls, burgers and meatloaf.

While the burgers are frying up toss some thinly sliced onions in olive oil and saute. When finished you can add to the top of your burger and enjoy!

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WW: 5 Points Plus / serving

Roasted Brussels Sprouts

I love Brussel Sprouts - words that never would of come out of my mouth just 3 short years ago. I grew up with boiled frozen brussel sprouts and I didn't like the smell or consistency, well a few years ago I was at a dinner and grilled brussel sprouts were on the menu, I said to myself "You will eat these, you will pretend you like them and you will smile while eating them". Imagine my surprise when I not only took a bite with that fake smile plastered on my face, but I enjoyed them, I craved more! I found that grilled they got this great char and turned into a nutty cabbage with a little sea salt sprinkled on top. A week later I found myself in the grocery store picking fresh brussel sprouts out of the veggie bins! Now unfortunately living in an apartment I do not have access to a grill, so I have opted to roast my brussel sprouts - I promise they are just as good!

Brussel Sprouts: Serves 2-3

1lb Fresh Brussel Sprouts
1TB Olive Oil
Sea Salt
Pepper

Rinse & Dry your brussel sprouts, removing any brown leaves. I always try to pick out brussel sprouts that are of the same size, if you happen to have a mix of large and small you will want to slice the large ones in half or quarters so they are of a similar size to the small ones and will cook at the same rate. Place cut & cleaned sprouts in a mixing bowl, add olive oil, salt and pepper and toss to coat evenly. Arrange on a Pam'd cookie sheet in a single layer and bake at 350° for approximately 30 minutes - flipping every 15 minutes. Baking time will vary depending on the size of your brussel sprouts.

I am quite satisfied with my brussel sprouts in the olive oil and salt and pepper, but some people like to drizzle some Balsamic Vinegar over them in the last few minutes to give them an extra pop of flavor. Feel free to experiment with your favorite seasonings, sometimes I like to use Crazy Janes Salt mix which also has some garlic and onion powders in it giving a different flavor profile.

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WW: 1 Points Plus / serving

Stuffed Peppers

Tonight I am using some basic ingredients and left over rice pilaf from
last night to make great stuffed peppers.  This recipe will serve 4, or 2 really hungry folks for very little money with items that are most likely standard in your refrigerator. I think this recipe is a major success, it is filling, healthy and most importantly flavor packed.

Stuffed Peppers Serves 2-4

2 Bell Peppers
1/2lb Ground Beef (I use 93% beef)
2-3 Shakes Garlic & Onion Powder
4-6 Shakes Worcestershire Sauce
1tsp Olive Oil
1tsp Minced Garlic
1 Can Diced Tomatoes
1tsp Parsley
1tsp Oregano
1tsp Basil
Pinch Red Pepper Flakes
1/3 of Rice Pilaf (see yesterday's post) If you do not have this you can cook 1/3C of rice in 2/3C of chicken broth then add to this recipe)
Salt & Pepper
1.5oz Monteray Jack Cheese

Step 1:
In a saute pan brown the beef over medium heat while browning add salt, pepper, garlic & onion powder, drain and return to the pan, add Worcestershire sauce and stir, letting cook an additional 30 seconds. Remove to a small bowl.

Step 2:
In the same saute pan you cooked the beef add olive oil and garlic and saute for 30 seconds, add the can of tomatoes - liquid and all, parsely, oregano, basil and red pepper flakes. Bring to a simmer for 2 minutes - add rice pilaf and let the rice absorb the majority of the tomato juice. Return beef to the pan and incorporate and let cook an additional minute or two. Turn off the heat and set to the side.

Step 3:
Slice bell peppers in half through the stem, remove stem & seeds. Brush the inside of the pepper with a little olive oil and sprinkle with salt and pepper. Scoop 1/4 of the filling into each pepper half. Place peppers in a pie plate or 8x8 pan. Gently add water around the peppers in the pan, you only need 1/4" or so - just enough that the water can help to cook the peppers in the oven.

Place the pan in a 400° oven for 15 minutes. While they are in the oven, shred cheese. Remove the pan after 15 minutes, add cheese and return to the oven for an additional 5 minutes to melt.

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WW: 10 Points Plus / serving @ 2 servings
5 Points Plus / serving @ 4 servings

Dijon Maple Pork Chops

Today I have a package of center cut pork chops that I am going to pan fry in a decadent Dijon maple sauce.   I read this recipe on Men’s Health website and thought it sounded delicious and turns out I was right!

Dijon Maple Pork Chops - Serves 2

2 Center Cut Bone in Pork Chops
1TB Maple Syrup
1TB Dijon Mustard
1tsp Minced Garlic
Salt & Pepper
1tsp Olive Oil

Mix syrup, mustard, & garlic in a small bowl and set to the side.  Salt and pepper pork chops on both sides and then spread half of the sauce evenly over both pork chops.  Heat a skillet up over medium high heat with the olive oil.  Place the pork chops in the skillet cooking 3-4 minutes per side,  a minute or two after flipping the chops pour the remainder of the sauce over the chops to finish the meal.  Remove the pork from the pan and let sit for at least 2 minutes before serving to ensure the pork chops do not dry out.

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WW: 6 Points Plus / serving

White Rice Pilaf

Ever buy a cookbook going “wow I’m going to make everything in there?” then years later it is collecting dust on the shelf without ever being used? Well I am very guilty of this and I am vowing to dust off those books and find some healthy new recipes to try. This recipe comes from 365 Healthy Favorites – Easy Recipes for the Busy Kitchen, by: Mary B. Johnson.



White Rice Pilaf - Serves 4-6

2TB Olive Oil
1 Small Onion – Finely Diced
1-1/4C Long-Grain White Rice
2-1/2C Vegetable Broth or Chicken Broth
1 Small Bay Leaf
1/2tsp Salt
1/4tsp Pepper

In a large sauté pan cook onions in olive oil for approximately 3 minutes until translucent; add the rice, stirring to coat with oil, and cook for 2 minutes – be sure to stir often so the rice does not burn.  Add all remaining ingredients and bring up to a low simmer and cover until all water has been absorbed – I know it is tempting but do not stir the rice!  Once all water has been absorbed remove from the heat and after a few minutes remove the bay leaf and fluff with a fork and serve.

Tip: This recipe can also be made using 1-1/4C brown rice, however you will need 2-3/4C of broth.

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WW: 8 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 6 servings

Roasted Carrots

How simple, carrots, olive oil, salt and pepper and a pan will equal savory carrots with that great depth of a roasted vegetable.



Roasted Carrots - Serves 2-3

6-8 Large Carrots
1TB Olive Oil
Salt & Pepper

Wash and peel carrots, trim the ends and cut the carrots into equal length pieces.  I will also chop the thicker ends in half so all pieces are the same size.  Place into a mixing bowl and drizzle with the olive oil, toss to coat and then add salt and pepper to your liking.  I have found that while you could toss in the olive oil on the baking pan I use much less oil if I place in a mixing bowl and add oil 1tsp at a time, there is no difference in taste using less oil, only a difference in health.

Bake in a 400° oven for at least 30 minutes, flipping every 15 minutes.  Depending on the size of your carrots it could take up to an hour for a fork to easily pierce through the carrot.  Do not get worried when you see brown spots on the carrots, they are not burning that is the sugars of the vegetable caramelizing and is what makes them insanely tasty.

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WW: 1 Points Plus / serving

Sautéed Asparagus

Sometimes the best tasting recipes are the simplest, and quite honestly I think Sautéed Asparagus is one of these great simplicities in life.  This is most definitely a recipe where a stalk or two may be missing by the time the rest are done, after all the chef has to ensure the quality right?

Sautéed Asparagus - Serves 2-3

1 Bunch Fresh Asparagus
2tsp Extra Virgin Olive Oil
Salt & Pepper

Rinse your asparagus and break off the thicker, white end of the asparagus and discard – this may seem like a waste but it is bitter and tough and will not be worthy of eating. Heat up olive oil on a large skillet pan over medium heat.  Once the oil has heated up lay the asparagus in the pan, roll to coat in oil then sprinkle liberally with salt and pepper.  I like to stay at the stove while these are cooking and rotate with a spatula every 30 seconds so all sides get evenly cooked.  You will know it is done when the asparagus goes from a dull green to a vibrant green, a fork inserted in the center of the asparagus should still find a little bit of resistance to break through the skin but will then pass easily through the remainder of the stalk.

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WW: 1 Points Plus / serving

Buffalo Chicken & Cauliflower Pancakes

Do you love Buffalo Chicken but hate all the calories and fat associated
with it?  I had a friend in college make a version of this about 8 years ago and I have modified it to be even tastier.  You also get a brief work out in to prep the chicken!

New Take on Buffalo Chicken - Serves 2

2 Boneless Skinless Chicken Breasts (9-10oz each)
1/2C Fat Free Catalina Dressing
1TB Red Hot Minced Cherry Peppers
2-3 Shakes Red Pepper Sauce
Salt & Pepper
1/4C Blue Cheese Crumbles

The first step in this recipe is to pound the chicken down to approx 1/4-1/2” in thickness.  I like to do this using 2 sheets of wax paper with the chicken in between and a meat mallet; I then pound the thick end of the chicken until the breast is a uniform thickness.  Once the chicken is of a uniform thickness I sprinkle with salt and pepper and set to the side.  In a measuring cup mix the Catalina dressing, cherry peppers and red pepper sauce.  This mix will make a moderate heat sauce, you can add or subtract peppers and pepper sauce to meet your own desired spice level.  Evenly brush the sauce on all sides of the chicken and place the chicken on top of a wire cookie rack on top of an aluminum foil covered cookie sheet.  Bake at 350° for approximately 15-20 minutes, approximately 5 minutes before the chicken is finished baking spread 2TB of blue cheese crumbles over each chicken breast and complete baking.  Let sit approximately 2-3 minutes before serving.

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WW: 9 Points Plus / serving

Cauliflower Pancakes -Serves 3-4

A week or so ago I posted Zucchini Pancakes, a few weeks before that I saw a recipe on www.skinnytaste.com for cauliflower fritters and I thought “hey I could probably lighten those up even more and use a recipe similar to the zucchini pancakes” and then the idea for Cauliflower Pancakes was born.  Tonight was my first attempt at them and I would say it was a pretty good success, you still get the great nutty flavor of the cauliflower with an almost quiche like quality of the egg, while the butter helps create a nice crisp on the pancakes.  I may try to make with 1 egg and less flower next time, but they may not hold together well without the additional filler.

Cauliflower Pancakes: Serves 4

1lb Raw Cauliflower
Salt & Pepper
2 Eggs
5-6TB Flour
1tsp Baking Powder

Rinse the cauliflower then slice into 1/4" sections and place in a steamer basket and steam until the cauliflower is able to be easily broken with a fork.  Remove to a large mixing bowl and break down the cauliflower into small pieces using the back of a fork to “mash”.  Once the cauliflower has stopped steaming, add beaten eggs, salt and pepper and stir to evenly coat, then add remaining ingredients and stir.  Spray a skillet with Pam and add 1tsp of butter to the pan over medium heat.  Once the butter has melted, carefully add the batter to the pan, I used a 1TB scoop to make even size pancakes, you will need to spread the batter out slightly so it is an even thickness.  You will see the batter start to cook from the top side, once it is no longer wet flip the pancake and finish cooking.

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WW: 2 Points Plus / serving

Shrimp Creole

Want a great, healthy, spicy seafood dish filled with vegetables? Then you are in the right place!  This dish is a wonderful mix of sweet shrimp in great spicy tomato broth with the crisp bite of sautéed vegetables.

Shrimp Creole - Serves 4

1lb Shrimp
1 Onion
1 Green Pepper
1 Red Pepper
1TB Butter
2-3 Celery Stalks
1 Bay Leaf
1tsp Parsley
6oz Tomato Paste
2C Water
2tsp Beef Bouillon
Old Bay Seafood Seasoning
1/2C White Distilled Vinegar
1/2C Water

Chop all the vegetables into even pieces and in a large sauce pot sauté with butter, bay leaf & parsley, once the veggies are no longer raw add water, bouillon, old bay to taste (start with 1tsp and as it cooks decide if you want to add more) and tomato paste.  Bring up to a simmer and let boil on low for a half an hour.

Make sure shrimp have been de-veined and are still in their shells, if frozen thaw in cool water and drain.  In a large sauté pan mix water, vinegar and 2TB Old Bay and bring to a boil.  Add shrimp in a single layer into the pan and stir.  Flip the shrimp after 2 minutes and continue to cook another 1-3 minutes until the shrimp are cooked through – if your pan is small you may need to cook the shrimp in batches, just remove the first batch and add the second.  Once the shrimp have cooled off enough remove the shells and if you would like cut into pieces that are the same size as the vegetables.

Once the sauce and vegetables have cooked for 30 minutes add the shrimp to the sauce and stir to heat through.

I like to serve this over rice, but it would be okay on its own, with couscous as well as grits or polenta.

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WW: 4 Points Plus / serving

Shepherd's Pie

What is better than a warm comforting Shepherds Pie on a cold windy day?  This recipe started out as a Weight Watchers recipe that I have modified to have a little more taste but is still pretty healthy and easily serves 4 and could stretch to 6.  Many thanks to my friend who helped me make last nights dinner a success!

Shepherds Pie: Serves 6-8

1lb Lean Ground Beef
1 Onion Chopped
2-3 Carrots Sliced Thin
2-3 Celery Stalks Chopped
3/4C Frozen Peas
3/4C Frozen Corn
1tsp Minced Garlic
1TB Olive Oil
1tsp Worcestershire Sauce
1TB Crushed Rosemary
1.5tsp Crushed Tarragon
1 Can Beef Stock
1/3C Water
2TB Corn Starch
3-4 Large Red Potatoes
1/2C Sour Cream
1TB Butter
Salt & Pepper

Wash and cut the potatoes into 1/2" cubes and rinse under cold water to remove excess starch – I prefer to leave the skins on my potatoes but feel free to peel them if you are not a fan of skins in your mashed potatoes.  Place the cut potatoes in a pot of cold salted water and bring to a boil.  Cook potatoes until a fork can easily pass through the cubes.  Drain potatoes, return to the pot, and add: salt, pepper, sour cream and butter to the pot and mash to your desired consistency.

While the potatoes are cooking brown the beef (you can also use a pound of ground turkey) in a large sauce pot, drain the meat and keep to the side.  In the sauce pot add olive oil and garlic to the pan over medium heat.  Let the garlic cook for about 30 seconds until it becomes fragrant than add carrots and let them cook for a few minutes, then add onion and celery, salt and pepper.  Let these vegetables cook for 2-3 minutes then toss in peas and corn, rosemary and tarragon, stir and then add the beef stock to the pot, stirring and bringing up to a low simmer.  While the pot is coming up to a simmer, mix water and cornstarch together, once the pot is simmering add the corn starch mix to the pot and allow to thicken, add the beef back to the pot and the Worcestershire Sauce and stir until the liquid has become a thick gravy coating. Pour the meat and vegetable mix into a 13x9 pan and evenly spread mashed potatoes on top of the mixture.  Bake at 400 degrees for 30-35 minutes until the potatoes start to brown on top.  You may want to put a sheet of tin foil under the pan as the gravy will bubble up through the potatoes and sometimes will bubble out of the pan.

Let it sit for a few minutes before serving.  This is most definitely a recipe that gets even better on the second day and reheats very well.

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WW: 8 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings

Hearty Chili with Vegetables

This chili recipe is my fathers, he has passed it onto me and now I am passing it onto you – secrets and all!

Dad’s Chili - Serves 6-8

1lb Lean Ground Beef
1 16oz Jar Salsa
1 Onion - Chopped
1 Bell Pepper - Chopped
1 Can Diced Tomatoes
1 Can Kidney Beans
1 Small can Mushrooms
3 Cans Tomato Sauce
2TB Minced Cherry Peppers
1tsp Cayenne Pepper
1-2 TB Chili Powder
1TB Liquid Hickory Smoke

Brown the Beef (you can also use a pound of ground turkey) in a large sauce pot, drain the meat and return to the pot.  I like to add the seasonings to the meat first, and then add vegetables, tomatoes and beans ending with the tomato sauce after the veggies and meat have had a chance to get warm.  Bring the chili up to a boil and reduce down to a low simmer.  Let cook for at least 2-3 hours on a low simmer until the vegetables get soft, stirring occasionally.  This can also be made in a crock pot, you first need to brown and drain the meat, then place in the crock with the remainder of the ingredients and cook on low for 5 hours until soft, stirring occasionally.

This chili freezes very well and only gets better with time.  If you are not a very big fan of spicy I suggest leaving out the Minced Cherry Peppers, and only using 1TB of Chili Powder.  You can always add more later to meet your tastes.

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WW: 4 Points Plus / serving @ 6 servings
3 Points Plus / serving @ 8 servings

Crab Soufflé with Broccoli Casserole & Fresh Rolls

This past week my parents celebrated their 38^th wedding anniversary!  As a present to them my sister and I decided to make them a nice dinner tonight.  Our dinner consisted of a Crab Soufflé, Broccoli Casserole, Country White Rolls and a Cheesecake for dessert.

Crab Soufflé - Serves 8-10





2-1/4C Whole Milk
2-1/4C Hellmann’s Mayonnaise
1TB Old Bay
1TB Dried Parsley Flakes
10 slices stale white bread – crusts removed
4 Hard Boiled Eggs
2lbs Backfin or Lump Blue Crab Meat

Mix the first 3 ingredients together in a large mixing bowl until well incorporated.  Slice the bread into ¼” cubes and add to the liquid mixture.  Remove the yolks from the hard boiled eggs, smash up and add to the milk mixture.  Slice the egg whites into tiny slivers to resemble the crab meat and add to the mixing bowl.  Lastly pick through the crab meat removing any shells. Gently fold the crab meat into the liquid mix then once incorporated pour into a greased 13x9 pan.  Cover and refrigerate overnight.

Tips: Do not use a light mayo or cheaper mayo as the oil may separate from the finished soufflé.

Bake at 325° for at least 60 minutes.  It can take up to 80 minutes to finish depending on your oven.  When you shake the pan it should not jiggle in the center.  Remove to the counter and let it sit for 5 minutes to firm up.

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WW: 22 Points Plus / serving @ 8 servings
17 Points Plus / serving @ 10 servings
14 Points Plus / serving @ 12 servings

Broccoli Casserole - Serves 4-6

20oz. Broccoli
12oz Canned Corn - Drained
6oz Sharp Cheddar Cheese - Shredded
4TB Butter
2TB Flour
1-1/2C Milk
3/4C Crushed Cornflakes
Salt & Pepper

Cut Broccoli into bit size pieces and steam until it is cooked but still crisp.  In a separate pot over medium heat melt 2TB butter, add flour, salt and pepper and stir until incorporated.  Add the milk and while stirring constantly bring to a low boil.  Once boiling remove from the heat, quickly whisk in the cheese and 1/4C of the corn flakes.  Grease a casserole dish and place the broccoli in first and pour the cheese sauce on top.  In a separate bowl mix 2TB melted butter and the remainder of the cornflakes together, toss the cornflake mixture over the casserole.

Bake at 350° for 30 minutes uncovered, remove from oven and let sit for 5 minutes before serving.

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WW: 12 Points Plus / serving @ 4 servings
8 Points Plus / serving @ 6 servings

Country White Bread Rolls: 36-40 Slices/Rolls

2C Milk
2TB Butter
2TB Sugar
1/2C Warm Water
1 Package Dry Yeast
1 Egg
6-7C White Flour (King Arthur is the best brand I have found)
2tsp Salt

Put milk and butter into a small sauce pan and over medium low heat scald the milk.  Do not let the milk boil, it is done when you notice tiny bubbles on the side of the pot.  Remove the milk to the kitchenaid mixing bowl and let cool to room temperature.  While the milk is heating up place the yeast into the warm water and put into a warm place to activate.  You will notice that your yeast will bubble up when it is ready.

Once the milk has cooled down, add sugar, salt and egg to the kitchen aid and mix to break the egg yolk.  Add yeast and with your dough hook attachment on the mixer, slowly add flour 1/2C at a time until the dough significantly pulls away from the sides of the bowl.  I can typically get 5.5-6C of flour into the dough with the mixer.  Once the dough has pulled from the sides remove the dough onto a floured surface and slowly knead more flour into the dough until it takes on a consistent silky texture.  Place the dough into a large mixing bowl and cover with a dish towel, place in a warm corner of your kitchen to rise.

The dough will slowly double in size, depending on the heat of the kitchen it can take as little as an hour and up to 2+ hours, you will know it is ready when you pinch the dough and it does not bounce back.  Remove the dough onto a lightly floured surface and knead again to remove air pockets.



At this point you will need to either split the dough into rolls or into loaves.  If you are making loaves split the dough into 2 and shape into long tubes and place into buttered loaf pans.  Cover with a dish towel and let rise until doubled in size again.  If you are making rolls split the dough into approximately 36-40 small balls, place them in a buttered 13x9 with the edges just touching one another, cover and let rise.

When you are ready to bake cover the tops of the loaves/rolls with melted butter and bake at 330° for 30 min.  Remove finished rolls and loaves to a cookie rack to cool or serve immediately.  To keep loaves of bread fresh, once completely cooled wrap with paper towels then tightly with aluminum foil and keep in the refrigerator for up to a week.  They will also freeze well.

Alteration: If you want a wheat bread use 50% white flour, 50% wheat flour when creating the dough.

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WW: 2 Points Plus / serving @ 36-40 servings

Tofu Ginger Stir Fry

Up until a few months ago I had never had Tofu.  I happened to stumble upon a gathering of neighbors where my friend, a vegetarian, was cooking a wonderful ratatouille with tofu.  I started to look up basic ways to make tofu and on advice from my friend was told to get the extra firm tofu and marinade it for a day or two then add it to my favorite recipes.  Below is a stir fry I have made a few times now and really enjoy, not just for its wonderful flavors but for the amazing health benefits of eating such a vegetable heavy meal.

Tofu Stir Fry Sauce:

1 Block Extra Firm Tofu, cut into small cubes.  Personally I like to slice it into 1/4” cubes.
1C Water
1tsp Chicken Bouillon
1tsp Soy Sauce
2tsp Teriyaki Sauce
1tsp Diced Hot Cherry Peppers
2tsp Corn Starch

Slice the tofu into equal size pieces and pour the sauce over it, cover and refrigerate for at least 24 hours.

Stir Fry - Serves 4

1tsp Minced Garlic
1/2tsp Minced Ginger
2-3 Sliced Carrots
1 Diced Onion
1 Diced Bell Pepper
1 Chopped Zucchini
2C Broccoli
Peanut or Olive Oil
Salt and Pepper

The above are my favorite vegetables to stir fry and I always tend to have them on hand.  You can also add green beans, snap peas, sprouts and any other of your favorite vegetables.

Heat a wok over medium to medium high heat and add 1TB of oil to the wok, heat garlic and ginger and toss in carrots first, followed by the broccoli, pepper and onions, add salt and pepper and after a few minutes add the zucchini.  In general you want to add the vegetables that take the longest to cook to the wok first, keep the vegetables moving in the wok to make sure they don’t burn.  Right before the veggies are finished cooking, drain the majority of the sauce into the wok, leaving the tofu in it’s bowl – the tofu breaks easily so it is best to add it at the very last minute after the sauce has thickened. Once the sauce has thickened add the tofu and fold it in gently.

I like to eat it over brown rice but it can also be eaten alone or with couscous

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WW: 2 Points Plus / serving

Zucchini Pancakes

While watching Food Network one day I saw Ina Garten make zucchini pancakes and all I could think was “wow what a different way to use zucchini.”  Here is my version of Ina’s zucchini pancakes which is a little bit lighter than Ina’s version.

Zucchini Pancakes - Serves 4

2 Zucchini Shredded – approx 8-10” long and 1.5” in diameter
1TB  Onion Shredded
3-4TB Flour
1tsp Baking Powder
1 Egg – Lightly Beaten
Salt & Pepper
1tsp Butter

Shred Zucchini and Onion and place in a mixing bowl, add all remaining ingredients except for the butter and mix until thoroughly incorporated.  Make sure to use this at once as the longer it sits the more the salt will draw the liquid out of the zucchini.  Heat a skillet over medium heat with Pam and add the butter, once melted add the zucchini pancake mix in even amounts into the skillet and press down into a pancake form.  Once the top of the pancake starts to firm up flip the pancakes and cook on the other side until browned.  You can make them any size you want, I prefer to use about 1/4C of the mix per pancake.

Make the pancakes in batches; you can put the finished pancakes in a 200 degree oven to keep warm while making the remainder of the mix.  I often halve this recipe when cooking for 1 and make 4 pancakes out of it, with a serving size of 2 pancakes.

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WW: 1 Points Plus / serving @ 4 servings
3 Points Plus / serving @ 2 servings

Teriyaki Chicken Legs with Roasted Red Potatoes

Today I am making a recipe given to me by my old roommate.  She made these for me once and it really is a versatile marinade that can be used for other recipes as well.  Please note this recipe is one you want to start a day or two in advance, not because it is very hard and difficult, but because it does well with a long marinade.



Teriyaki Chicken Legs - Serves: 4-6

12 Chicken Legs
1C La Choy Teriyaki Sauce
2TB Soy Sauce
1-2tsp Onion Powder
1-2tsp  Basil

Mix all the sauce ingredients together in a gallon sized ziplock bag.  Once you have mixed the sauce, toss the chicken legs in the marinade and close the bag pushing out as much air as possible, move the chicken and marinade all over to coat. Place in the fridge and refrigerate for at least 24 hours, preferably 48.  I like to turn them twice a day. Place in a 13x9 casserole dish in a single layer and place in a 375 degree oven for 45-60 minutes, turn chicken every 15 minutes.  When you remove the chicken from the oven wait a few minutes before serving so the chicken stays juicy.

This sauce can also be made in smaller batches and used to marinade chicken breasts and shrimp then either baked or pan fried to be eaten alone, in salads, or in stir fry.

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WW: 10 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings

Roasted Red Potatoes: Serves 4

3-4 Red Potatoes – Rinsed and chopped into 1/2” cubes
1TB Olive Oil
Salt & Pepper
1/4tsp-1/2tsp Garlic Powder
1/4tsp-1/2tsp Onion Powder
2TB Flour
1-1/2tsp Paprika

Place the cut potatoes in a large mixing bowl and add oil, toss to coat, then add dry ingredients and toss and coat until potatoes are evenly covered.  Bake on a greased cookie sheet.  These can go in the oven at the same time as the chicken and toss every 15 minutes.  They will crisp up nicely and you can adjust the seasonings to your own preferences.  For an extra kick add 1/4tsp red pepper flakes.

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WW: 5 Points Plus / serving

Mahi Mahi Fish Tacos & Sauteed Cabbage

Tonight I experimented with Mahi Mahi.  A friend went deep sea fishing and I ended up with some great fillets of a fish I have never really cooked with before.  My dinner tonight is inspired by a great fish taco I got at the Mount Washington Tavern (http://mtwashingtontavern.com/), it was tangy and sweet with some crisp cabbage inside a warm flour tortilla.  See below for my take on the fish taco!

Fish Tacos: Serves 2

1 Fillet of Mahi Mahi (approx. 8-9oz each)
1/4C  La Choy Teriyaki Sauce
1TB Soy Sauce
1TB Lime Juice
1tsp Minced Garlic
1tsp Finely Grated Ginger
1tsp Minced Hot Cherry Peppers
1TB Peanut Oil

Mix all the sauce ingredients together and marinate the whole fillet for a few hours.  When ready to cook either grill or if you are like me and you don't have a grill, place a flat skillet on your stove top over medium heat.  Once hot, cook fish approx 5-7 minutes on each side until it flakes easily.  Remove and let sit for a few minutes before shredding/cutting into chunks for tacos.

I served it on whole wheat tortillas with some sliced avocado, it had a tangy sweet bite thanks to the addition of the ginger and red peppers while still allowing the flavor of the fish to shine through.

I'm not a huge fan of raw cabbage, so I decided to saute mine and serve as a side dish.  This is an extremely simple recipe that you can make ahead of time and reheat when you are ready to serve it.  In my case I am eating some tonight and saving the rest for later in the week.

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WW: 5 Points Plus per serving.

Sauteed Cabbage: Serves 4-6

1 Head of Green Cabbage
2TB Olive Oil
Salt & Pepper

Slice the cabbage into quarters and rinse under cold water.  Remove the hard core in the center, then slice the cabbage into 1/4-1/2" slices.

Place a large pot over medium heat and add olive oil.  Let the oil heat up then toss in the cut cabbage, salt and pepper then stir.  Leave on medium heat for 15-20 minutes stirring every 3-4 minutes.  It will gradually start to caramelize and wilt down turning into a fantastic nutty sweet dish that melts in your mouth.  After 15-20 minutes turn the heat down to medium low and continue to stir every 5 minutes until it is finished and you are ready to eat - I have let it go up to an hour before with great results.

You can also add minced garlic to this while the oil is heating up and I have even thrown in corn for the last 10 minutes for a different flavor profile.

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WW: 2 Points Plus / serving @ 4 servings
1 Points Plus / serving @ 6 servings