Beef & Veggie Stuffed Shells

Believe it or not I really just started exploring my cooking genes over the last few years. I have always been able to fend for myself but in college the one dish that I was popular for was my stuffed shells. Back then I made them with lots and lots of cheese but in an effort to expand the flavor pallet and shrink the waist line I am adding beef and spinach - believe me you won't regret this change to my original recipe as they are super filling and really tasty.

Beef & Veggie Stuffed Shells: Serves 4-6

12oz Jumbo Shell Pasta
1lb 93% Ground Beef
1C Onion - Diced
1C Green Pepper - Diced
2tsp Butter
2 Garlic Cloves - Minced
8oz Fresh Spinach
1C Ricotta Cheese - Whole Milk
1C Mozzarella Cheese - Part Skim
1/4C Shredded Parmesan Cheese
1tsp Oregano
1tsp Onion Powder
1/2tsp Parsley
1 Bay Leaf
1TB Sugar
Salt & Pepper
45oz Tomato Sauce (3 Cans)
6oz Tomato Paste

First lets get our sauce started! For this recipe I am making a simple tomato sauce as there is meat in the shells I figured we didn't need meat in the sauce! In the bottom of a sauce pot melt 1tsp butter, then add 1/2 of the onion, green pepper with some salt & pepper and stir frequently until the veggies start to soften. Add the garlic and stir for 30-40 seconds then add the tomato sauce, tomato paste, 1/2tsp of oregano & 1/2tsp onion powder, parsley, sugar and the bay leaf and bring to a low simmer. Stir every few minutes while you prepare the shells.

While the sauce is simmering set a large pot of salted water to boil. Once boiling add pasta with 1TB of Olive Oil (this will prevent the noodles from sticking together which is very important once you drain them). Stir carefully and cook until Al Dente (cooked but still firm), you still want the noodles to have a little bit of a bite to them because you will still be baking them where they will finish cooking. Drain and set to the side to cool so you can handle them once the stuffing is ready.

Now that the sauce and noodles are started we can get moving on the stuffing. In a large saute pan melt remaining tsp of butter and saute remaining onions and peppers with some salt and pepper until the veggies start to soften, add garlic and cook for another 30-40 seconds then place in a large bowl. Add the beef to the pan and brown with salt & pepper and remaining oregano and onion powder, drain once browned and set to the side with the veggies. Now add the spinach to the pan with 1/2C of the water from the pasta pot, salt and pepper and cook until wilted. Thoroughly drain the spinach, making sure to get the majority of the liquid out of it (I placed in a strainer then pushed on it with a fork to release the liquid.)

In a large bowl mix the veggies, beef, and spinach together with the 3 cheeses and stir to incorporate. Taste and add salt and pepper as needed.

Now it is time to assemble! You are almost there I promise. Put 2 Large ladle fulls of sauce into the bottom of a 13x9 pan, then grab a shell and place approx 2TB of the stuffing mix into the shell. Place the shell into the pan and repeat the process until you have used all the shells and stuffing (mine made 26 shells). Now gently spoon sauce over the top of the shells and place in a 350° oven for approximately 40-45 minutes. It is done and ready when the sauce is bubbling on the edges. Remove from the oven and let cool for a moment, then serve and enjoy!

Tips:
1. If you have extra stuffing you can put it in the fridge and mix with cooked pasta and sauce when ready to serve. It won't be as pretty but it will sure be tasty. Very much like a baked ziti!
2. If you are cooking for 1-2 you can split the recipe into (2) 9x9 or 8x8 pans and freeze one of them. You prepare the meal all the way up to the point of putting it in the oven, instead of the oven you put it in the freezer. When you are ready to eat it thaw it out then put it in the oven, it may take an additional 15 minutes to cook.
3. As any other dish this is even better the second day so if you can stand it you can make it the day before, stick it in the fridge then bake the next day when you are ready to eat.

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WW: 2.5 Points Plus / shell @ 26 shells. (1 shell - 2 points, 2 shells - 5 points, 3 shells - 7, 4 shells - 10)

Summer Pasta Salad

As we head into BBQ season I wanted to share a pasta salad recipe that my mom has been using for years.  It is light and refreshing and much healthier than your standard macaroni salad as it has no mayo in it.  We like to have this at family BBQs and it holds well in the refrigerator for days.

Summer Pasta Salad: Serves 8-10

1lb Pasta
12-16oz Kraft Lite Zesty Italian Dressing
2-3TB McCormick Salad Supreme Seasoning
1 Cucumber - Diced
1 Carrot - Shredded
1C Cherry Tomatoes - halved or whole
1/2C Celery - Diced
1/4C Onion - Diced
1/2C Green Pepper

Bring a large pot of salted water to boil. Once boiling cook pasta until Al Dente (cooked but still firm) then drain and allow to cool a little bit. Add all chopped veggies, seasoning mix and 3/4 of the salad dressing and toss to incorporate. I like to let it sit for at least a few hours if not a day so that the pasta has time to absorb the dressing. When you go to serve give it a gentle toss, if it appears dry you can always add a little more of the dressing.

I hope you enjoy this bright fun salad as much as we do!

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WW: 6 Points Plus / serving @ 8 servings
5 Points Plus / serving @ 10 servings

Bacon Egg & Cheese Muffins

One of my favorite breakfast meals is a Bacon Egg & Cheese Quiche. While that recipe is delicious and decadent with cream and pie crusts I have decided to make a lightened up version for more of an every day meal.

Bacon Egg & Cheese Muffins: Serves 2-4

2 Eggs
2 Egg Whites
4 Slices of Bacon
1/2C Onion Diced
1oz Cheddar Cheese - Shredded
1/4C Milk

Salt & Pepper

In a saute pan cook bacon until crisp, remove to a paper towel to absorb any excess grease. Now in the same pan add in the onions and cook in the bacon grease until the onions turn translucent. Carefully remove the onions from the grease.

In a small bowl whisk together eggs, egg whites, milk and salt & pepper until the mix is really frothy - go light on the salt as the bacon is salty. Pour equally into 4 muffin greased muffin tins then add in crumbled bacon, onion and cheese evenly between the muffins and bake at 350° for 20 minutes.

You know the egg is cooked through when you shake the muffin tin and the eggs do not jiggle in the center. Remove from the oven, let sit for a few moments then carefully remove the muffins, serve and enjoy.

The beauty of this recipe is that you could pour into 6 tins, and serve on english muffins as a sandwich or you could switch up the filling ingredients to match your favorite omelet fillings.

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WW: 7 Points Plus / serving @ 2 servings
3 Points Plus / serving @ 4 servings

Sausage Squash & Onion Polenta

Today I decided to make a lunch using Polenta.  I picked up a bag of Coarse Corn Meal at the grocery store the other day and really wanted to try a few recipes with it after seeing an article about it on my friends blog, Life Lived Healthfully. Polenta is the Italian version of Grits. To me it is similar in taste, but has a thicker consistency when cooked and is a really good base for a hearty topping/main dish. Todays's recipe was inspired by what I had in my fridge!

Sausage Squash & Onion Polenta: Serves 2

2 Hot Italian Turkey Sausages (Brat Sized - casing removed)

1 Onion Diced

1 Yellow Squash Cubed

10oz Tomato Puree

1/2tsp Oregano

2tsp Olive Oil

Salt & Pepper

2-1/2C Water

1/2C Coarse Corn Meal

2tsp Butter

Set water to boil in a sauce pot with butter, once boiling take a whisk and stir the water and slowly add the corn meal. You do not want to add it really quickly because it will clump, continue stirring with the whisk, reducing the heat to a low simmer. Stir every about once a minute while it thickens. Once it has thickened to the point that the polenta does not instantly fall back into place when you stir, scoop it out into 2 individual bowls and set to the side on the counter. The polenta will firm up even farther while we finish up the recipe.

While the polenta is cooking brown the sausage in a large saute pan over medium heat, once browned remove to a small bowl and add olive oil, squash and onions with some salt and pepper. Stir and cook until the squash is just cooked, but still pretty firm. Add oregano and tomato puree and return the sausage to the pan and stir to incorporate. Turn down to low and let this all cook together for a few minutes stirring occasionally.

While the topping is finishing turn the bowls of polenta over onto individual plates, the polenta should fall right out. Once this is done you can scoop the topping on top. For some additional taste you could even add a sprinkle of Parmesan or Mozzarella Cheese!

Tip: If you are making this for more than 2 and you don't want to dirty multiple bowls to shape the polenta you can pour it into a loaf pan then when you are ready to serve just cut slices out of it as you would bread. Also you can toss the slices onto a saute pan with a tsp of butter or olive oil and brown the faces of them to add a little crunch to the outside.

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WW: 9 Points Plus / serving

Strawberry Pancakes

Last night I picked up some gorgeous strawberries and this morning was a perfect time to use them. I love fresh fruit pancakes and with summer fruit coming into full swing this is the perfect time of year to experiment.

Strawberry Pancakes: Serves 2

1 Egg - beaten
1/2C Milk
1C Bisquick
1/2tsp Vanilla Extract
1C Fresh Sliced Strawberries
2tsp Butter

Mix the egg, milk and vanilla together until frothy. Add the bisquick and stir until the majority is incorporated, some lumps are okay, you do not want to over mix the batter or your pancakes will not rise.

In a large flat saute pan add 1tsp of butter and melt. Take a 1/4C measuring cup and scoop the batter into the pan making sure to not let the pancakes touch. After a moment add some of the strawberry slices onto the top of the pancakes, while the batter cooks it will puff up around the slices. Once the pancakes start to brown on the edges and small bubbles form on the top flip them over and let them finish cooking. Repeat with remaining batter and strawberries.  Serve & Enjoy!

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WW: 9 Points Plus / serving

Egg Salad Lightened Up

Who doesn't love egg salad?  It is the best of a deviled egg on toast!  It also keeps you full and for me is a great breakfast item.  Traditionally it is made with a lot of mayo, but I am cutting the fat in two ways, adding sour cream and reducing the amount of yolk.  I think you will enjoy this just as much as a traditional egg salad and you can add to toast, a bed of greens, a nice slice of tomato or eat on its own.

Egg Salad Lightened Up: Serves 1

2 Hard Boiled Eggs
1.5tsp Mayo
1.5tsp Daisy's Light Sour Cream
Salt & Pepper

Peel your eggs and slice in half. Remove and discard 1 yolk. Slice up the remaining egg whites and yolk into small pieces and put in a small bowl. Add remaining ingredients and with a fork mix until incorporated. To spice it up you can add some paprika on top with a pinch of fresh parsley. Serve in your favorite way and enjoy!

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WW: 4 Points Plus / serving

Dijon Honey Pork Chops

A few months ago I made a recipe from Men's Health Magazine - Dijon Maple Pork Chops. It was so good I wanted to make it again yesterday but was out of maple syrup. I decided to switch it up and use honey instead. The marinade had a much more predominant dijon flavor but the sweetness of the honey helped to caramelize and sear the outside of the chop.

Dijon Honey Pork Chops: Serves 2

2 Large Center Cut Boneless Pork Chops (approx 1lb total, 2" Thick)
2TB Dijon Mustard
1TB Honey
Salt & Pepper
2tsp Olive Oil

Liberally Salt & Pepper all sides of the pork then mix the Dijon & Honey together and rub all over the meat. I actually stabbed the pork all over with a fork which allowed the marinade to permeate the meat with flavor. Let this sit in the refrigerator for at least 30 minutes, though 60+ would be best (you could even do this in the morning). Let sit on the counter for 10-15 minutes right before cooking.

Bring a heavy bottom skillet up to medium high heat and add oil to the pan. Add the Pork Chops and let sear for 2 min on each side. Remove the pork to a greased oven safe pan and bake at 425° for 20-30 minutes (The size of your pork chop as well as the length of your sear will determine the cooking time). Cook until the juices run clear and there is no pink left in the center of the meat. Remove from the oven and let sit for at least 5 minutes (you can put a piece of foil over the pan to keep the meat warm) this step is crucial to a juicy chop, if you cut into the meat as soon as it comes out of the oven all of the juices will make a run for it leaving you with a dry cut.

Serve and Enjoy!





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WW: 6 Points Plus / serving

Parmesan Risotto

For years I have been buying a boxed risotto (and even reviewed it here) and I have always wanted to try my hand at it. After reading multiple recipes I decided to wing it and the result was an absolute creamy delight. Yes it does take some time (approx 40-50 minutes) but is extremely simple to make and the result was well worth it. Next time I will add some roasted vegetables and maybe use a homemade seafood stock and serve with some fresh shrimp or scallops to make a full meal rather than a side dish.

Parmesan Risotto: Serves 4-6

1C Arborio Rice
4-5C Chicken Stock
1 Bay Leaf
1TB Olive Oil
1 Clove Garlic Minced
Salt & Pepper
1/3C Shredded Parmesan Cheese
1-2TB Fresh Flat Leaf Parsley Minced

Bring the Chicken Stock & bay leaf to a simmer in a small sauce pot. In a large saute pan over medium heat add Olive Oil & Garlic and allow the garlic to cook for 30-45 seconds. Add the Arborio Rice, salt and pepper and toast the rice stirring often while the stock is coming up to a simmer, be careful not to burn the rice. Once the stock is simmering add by the ladle full (approx 3/4C at a time) to the rice, reducing the heat in the saute pan so the liquid is lightly simmering. Stir often while the liquid is absorbing into the rice. Once the liquid has absorbed into the rice add another ladle full and repeat this process until the rice is nice and tender. For me it absorbed exactly 4C of stock, however my stove allows me to really reduce the heat, if your stove top is a quick cooker it will evaporate liquid quickly and you will probably use the full 5C. Once the final bit of liquid has been absorbed remove from the heat and stir in the Cheese & Parsley.

Serve and Enjoy!

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

Roasted Green Beans

In my quest to roast as many vegetables as possible I got a pound of fresh green beans from the grocery store the other day.  I have never had them prepared this way and I have to say that I cooked them longer than most probably would but they actually started to turn into crunchy straws of a vegetable instead of a mushy mess and I really enjoyed them that way as it was a textural experience.

Roasted Green Beans: Serves 2-3

1lb Fresh String Beans, ends removed
1TB Olive Oil
Salt & Pepper

Rinse the string beans and snap or cut the ends off. Dry with a towel and toss with olive oil, salt & pepper. Spread on a baking sheet and roast at 400° for 30-40 minutes. This will start to crisp the vegetable on all sides. If you would prefer to have a more traditional green bean take them out after 15-20 minutes. Enjoy!

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WW: 1 Points Plus / serving

Chicken Pot Pie

Believe it or not I have never made a Chicken Pot Pie. I came up with this recipe just guessing what I thought went into one and I sent it to my sister to try as a guinea pig. She made a few small changes, such as not using celery as she isn't a fan and adding some Old Bay. Her review: Delicious. So I have been really excited to make it since she tried it out for me, and I have to say her review was spot on! Hope you enjoy it as much as we did.

Chicken Pot Pie: Serves 4-8

2 Pillsbury Pie Crusts (in refrigerated section, they come 2 to a box typically near other Pillsbury Roll Products)
1/2lb Chicken Breast - boneless/skinless
Chicken Stock
Bay Leaf
Onion
1 Can Cream of Chicken Soup
1/2C Milk
3/4C Peas
1C Sliced Carrots
3/4C Corn
1/2C Diced Onions
1/2C Sliced Celery
1/2tsp Thyme & Rosemary each
Salt & Pepper



Cook the chicken by placing in a stock pot and covering with chicken stock, 1 bay leaf and asmall onion that has been cut into quarters. Boil until it is able to be shredded.

Shred and then mix with all remaining ingredients except for the Pie Crusts.



Place 1 pie crust in the bottom of a large pie plate, fill with the chicken and veggie mixture and top with the second pie crust. Cut 3-4 slits in the top of the crust and seal the perimeter of the top crust with the bottom crust.

Bake at 350° for 45-50 minutes until the insides are bubbling and the top crust is golden. Remove and let sit for 5-10 minutes then slice and serve.

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WW: 18 Points Plus / serving @ 4 servings
12 Points Plus / serving @ 6 servings
9 Points Plus / serving @ 8 servings

Asian Inspired Shrimp & Noodles

This afternoon I was in need of a quick lunch so I looked in my pantry and decided to make up an easy Asian Noodle Bowl. The whole meal took 15 minutes to make, is tasty and includes very few ingredients. If you have more time than I did you could stir fry some veggies to add to it as well. Some green beans or snap peas and carrots would go nicely with this dish and add a pop of color!

Asian Inspired Shrimp & Noodles: Serves 2

4oz Egg Noodles
1lb Shrimp, Peeled & De-veined
4tsp Peanut Oil
2-3 Garlic Cloves, Minced
1/2tsp Soy Sauce
Salt & Pepper

Bring a pot of salted water to a boil and cook the egg noodles. Once tender, drain and set to the side.

While the water is coming up to a boil add the soy sauce and salt & pepper to the shrimp and toss to coat. Once you have added the noodles to the water you want to start cooking the shrimp. In a large saute pan over medium heat add the oil & garlic and cook the garlic for 30-40 seconds until it turns fragrant. Add the shrimp in a single layer and cook flipping occasionally until the shrimp is no longer translucent and has turned firm. Add the drained noodles to the pan and toss with the shrimp allowing the noodles to soak up any excess liquid.

Serve and enjoy!

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WW: 13 Points Plus / serving

Enchilada Pizza

Chicken Taco Pizza was such a success that I decided to give Enchilada Pizza a try. The original recipe for Enchiladas can be found here, Thanks Rachael Ray! I am going to prepare the chicken and sauce as it calls for in the original recipe but put it on a pizza crust and top with cheese to make an easier version of enchiladas.

Enchilada Pizza: Serves 4-8

1/2lb Chicken Breast - boneless/skinless
Chicken Broth
1 Bay Leaf
Onion
2TB Tomato Paste
1tsp Oregano
3tsp Chili Powder
1/2tsp Cayenne Pepper
1tsp Ground Cumin
15oz Can Tomato Chunks - drained
Salt & Pepper
2C Tomato Sauce
2tsp Hot Pepper Sauce
1/4tsp Ground Cinnamon
4oz Monterey Jack Cheese Shredded
1 Onion Chopped
Salt & Pepper
1/4C Rice
1/2C Water
1 Pizza Crust (I am using Pillsbury)

Place chicken in a pot and cover with chicken broth, 1 bay leaf and a small onion that has been quartered. Boil until the chicken is cooked through and can be shredded with forks. Remove from the broth, shred and add tomato paste, oregano, 2tsp chili powder, cayenne pepper, cumin, tomato chunks, chopped onion and salt & pepper in a large saute pan and cook over medium low heat, if the mix is extremely dry add broth 1TB at a time. Keep in mind you will be adding the rice to this pan and it will absorb some liquid, but you don't want your pizza to be soggy!

Place water in a small sauce pan and bring to a boil, add rice and reduce to a simmer. Cook until the rice has absorbed all the water. Add to the chicken pan stir to incorporate.

Mix together tomato sauce, pepper sauce, 1tsp chili powder, cinnamon and salt and pepper in a small sauce pan and cook over low heat until simmering. Cook for 4-5 minutes.

Stretch the pizza crust to fill a greased cookie sheet and bake at 400° for 6-8 minutes until the crust starts to crisp.

When you remove the crust from the oven spread the sauce evenly on top of the crust then the chicken mixture, ending with the shredded cheese. Return to the oven for 5-6 minutes until the cheese has melted. Serve and enjoy!

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WW: 14 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 8 servings

Creamy Buffalo Chicken Pasta

Back in March I made a popular recipe for Creamy Buffalo Beef Pasta and today I am doing its companion Creamy Buffalo Chicken Pasta. This time around I am adding a bag of spinach to help bulk up the dish and add a serving of vegetables to each bowl.

Creamy Buffalo Chicken Pasta: Serves 4

1/2lb Chicken Breast (boneless/skinless)
Chicken Broth
Bay Leaf
Onion
1/4C Milk
1/4C Blue Cheese Crumbles
1/4C Sour Cream
2-3TB Hot Sauce
16oz Fresh Baby Spinach
8oz Pasta

First you want to make the chicken by covering it with chicken broth, 1 bay leaf and a small onion that has been cut into quarters and setting it all to boil. Cook the chicken until it can be easily shredded by raking 2 forks through it.

While the chicken is cooking bring a pot of salted water to boil and cook pasta until al dente. Drain and set to the side.

In a large saute pan over medium heat add 1C of the pasta water and all of the spinach with some salt and pepper, toss gently and cover allowing the spinach to cook. Once wilted drain and add to the finished pasta.

Finally mix the remaining ingredients together and add to the chicken, pasta and spinach. Toss to incorporate the sauce and enjoy. If you are not a huge fan of spice start with 1TB of hot sauce and add more to suit your taste.

Tips: Earlier today I went to the grocery store and picked up a package of chicken breasts and I boiled all 2lbs of the package in chicken broth with 2 bay leaves and a quartered onion until the chicken was able to be shredded. As we are heading into summer I am trying to avoid prolonged heat in my kitchen and this was a great way to make enough chicken for not only this recipe but 2 others I will be making later in the week. To store the chicken for later use place the shredded chicken in a container and cover with the chicken stock, this will help it to stay moist and not dry out before you get a chance to use it.

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WW: 8 Points Plus / serving

Salmon Souffle

One of my Great Aunt's graciously invited my over for dinner a few days ago and she made a wonderful salmon souffle for us to enjoy!  The souffle is easy to put together and the results are a fantastic savory dish that serves many and is sure to please a crowd.  I hope you enjoy the dish as much as I did!

Salmon Souffle: Serves 8

16oz Can of Pink Salmon
3 Eggs - Lightly Beaten
1C Sour Cream
1C Cheddar Cheese - Shredded
8oz Sliced Canned Mushrooms - Drained
3oz French Fried Onions - Crumbled
Pepper

Drain the salmon and gently flake in a large mixing bowl. Add all of the ingredients except 1/3 of the French Fried Onions to the mixing bowl and gently fold it together. Place the mix in a greased casserole dish and top with the remaining onions. Bake for 1 hour at 350°. Remove and let sit for a few moments before serving.

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WW: 8 Points Plus / serving

Apple Kuchen

While at my Aunt's she also made a wonderful Apple Kuchen. It is similar to an apple danish or tart in taste and is absolutely delicious. I guarantee that anyone you serve this to will be begging for the recipe, the same way that I asked for the recipe after the first bite! I'm sorry to say I was so excited to eat it that I forgot to get a picture!

Apple Kuchen: Serves 12

1/2C Butter - Softened
1 Package Betty Crocker Yellow Cake Mix
1/2C Flaked Coconut
2-1/2C Sliced Baking Apples
1/2C Sugar
1tsp Cinnamon
1C Sour Cream
2 Egg Yolks

Cut the butter into the cake mix; you can do this by taking a fork and raking it through the batter until it is evenly distributed and the mix is crumbly. Stir in the coconut and then place the batter into an un-greased 13x9 pan. Pat the mix evenly over the pan to make a crust and at the sides slightly build it up. Bake in a 350° oven for 10 minutes.

Arrange the sliced apples on top of the baked crust and mix the cinnamon and sugar together and then sprinkle on top of the apples. Mix the sour cream and egg yolks together and spread it on top of the apples, it will not completely cover the apples. Bake for an additional 25 minutes until the edges are light brown.

Cut into 12 slices and serve warm!
Note: If you don't have access to fresh baking apples you can use a 20oz can of apple pie filling, however you need to eliminate the 1/2C of sugar from the recipe or you will be overwhelmed by sweetness.

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WW: 10 Points Plus / serving

Sausage & Squash Grits

Well it is almost time to go to the grocery store and I know better than to go hungry so I need to make lunch with what I have on hand. In this case it is a summer squash/zucchini, turkey sausage bratwurst, onion and grits. This is a great quick meal that you could make as written or substitute the grits with an egg cracked over the sausage & veggie mix and then quickly scrambling it to make a wonderful omelet like egg dish, or served over rice or mashed potatoes.

Sausage & Squash Grits: Serves 2

2 Turkey Sausage Bratwurst
1 Small Onion Chopped
1 Small Zucchini/Summer Squash Chopped
1/2C Grits
2C Water
4tsp Butter
Salt & Pepper

Remove the sausage from its casing and brown in a saute pan. Once it has been cooked remove it to the side and add in 2tsp of butter, the onion and the zucchini with some salt and pepper. Cook until the onions are translucent and the squash is cooked through. Add the sausage back to reheat and toss together for another minute.

While the above is cooking set the water to boil in a small sauce pot. Once it is boiling add the grits stirring constantly until incorporated. Turn the heat down to low and add some salt & pepper, continue stirring occasionally while the grits thicken. Once they have absorbed the water add in the remaining 2tsp of butter and stir to melt.

Serve the sausage mixture over the grits and enjoy.

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WW: 10 Points Plus / serving

Cheesy Cauliflower Pasta

Cauliflower was on sale this week, I have Pasta, Cheese & Milk so to me it was a natural move to make a Cheesy Cauliflower Pasta Recipe! It is a simple mid week meal that gives you a great way to get in some veggies and dairy and will last you for a few lunches throughout the work week. The words out of my mouth after the first few bites "How can you not love cheesy pasta goodness!?" The cheese sauce is very rich and savory while the cauliflower provides a different texture from the pasta and a little bit of sweetness to offset the bite from the cayenne pepper.

Cheesy Cauliflower Pasta: Serves 4

1 Head of Roasted Cauliflower
8oz Pasta
1/4C Shredded Parmesan Cheese
4oz Shredded Italian Cheese (mix cheddar/mozzarella)
2C Milk
4tsp Butter
2TB Flour
1/2C Onions Diced
Pinch - 1/4tsp Cayenne Pepper
Salt & Pepper

Chop Cauliflower into small bite size pieces and roast. To see how to Roast Cauliflower click here. Once the cauliflower is roasted remove it from the oven and set to the side.

While the cauliflower is roasting bring a pot of salted water to a boil and cook pasta to Al Dente. I am using Rotini, but you can use any shape of pasta you would like. Drain pasta once it is cooked.

While the pasta is cooking melt 1tsp of butter over medium low heat in a medium sauce pot. Once the butter is melted add in the onions and cook for a few minutes until they are translucent. Add remaining butter and then whisk in the flour and cook for a minute or two being careful not to burn it. Add the milk, and a pinch of cayenne pepper, salt and pepper and whisk/stir to incorporate flour, turn heat up to medium/medium high. Continue to whisk while the milk thickens. Once the mix has turned into a thickened gravy consistency remove it from the heat and add the cheese and stir until melted.

Now that all the parts are cooked add the cauliflower and cheese sauce to the pasta and stir to incorporate. Let it sit for a minute or two then toss one more time and serve.

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WW: 13 Points Plus / serving

Deviled Crab Casserole

Happy Mothers Day! I actually celebrated mothers day with my mom and family a day early and my sister and I made our Mom a meal of the Deviled Crab Casserole, Roasted Carrots & White Rice Pilaf, with a Peach Cheesecake Pie for dessert! This recipe actually came to me from a fellow Marylander and friend, and is a recipe that has been passed down through her family, I stuck to it and only added one ingredient (Old Bay) for an extra kick of spice.

Deviled Crab Casserole: Serves 8

2lb Blue Crab Meat (fresh, not canned)
2C Crushed Oyster Crackers
2TB Lemon Juice
2tsp Worcestershire Sauce
1C Onion, minced
Splash of Tabasco Sauce
1/4tsp Cayenne Pepper
1/2C Fresh Parsley
1-1/3C Butter, melted
1/2C Heavy Cream
1tsp Old Bay

First you need to gently go through the crab meat removing and small shells that may be in the mix. Be careful to not break up the crab meat too much, you want to still have large pieces. Once you have picked through it set it to the side and mix all other ingredients together. Pour the mixed ingredients into the crab meat and gently fold it all together until it is evenly incorporated. Place into a greased 13x9 pan and bake at 375° for approximately 30 minutes until the top starts to brown.

The original recipe calls to place the mix into individual blue crab shells and bake it, however I did not have them so I made it as one large casserole and I believe it worked just fine! My sister described it as a crab stuffing, my father commented that it would be good as a stuffing for Stuffed Shrimp. I really enjoyed it and thought it was a wonderful different way to enjoy Maryland's Blue Crab.

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WW: 6 Points Plus / serving

Peach Cheesecake Pie

Peach Cheesecake Pie is a great cool refreshing pie that has the taste of cheesecake without all the calories, very similar to a peach cheese danish. My mom has been making this pie for years and it is one you often see at my families parties. It is extremely easy to put together and is an impressive dish to serve at a party, guaranteed people will be asking you for the recipe!

Peach Cheesecake Pie: Serves 8

29oz Canned Peaches (in Light Syrup)
3/4C Flour
1tsp Baking Powder
1/2tsp Salt
1 Small Package Vanilla Pudding (cook and serve not instant)
3TB Butter, softened
1 Egg
1/2C Milk
8oz Cream Cheese, softened (I used 1/3 less fat)
1/2C Sugar
3TB Peach Juice (from the can of peaches)
1TB Sugar
1/4tsp Cinnamon

In a large bowl mix together the flour, baking powder, salt, vanilla pudding mix, butter, egg and milk. Mix until smooth and pour into a greased 9" Pie Pan. Drain peaches, reserving 3TB of the liquid, and place the peaches gently ontop of the batter in the pie plate. I like to start at the outside of the pie pan and arrange the peaches in a nice pattern so they fit and totally cover the batter.

In a bowl mix together the cream cheese, 1/2C sugar, and 3TB of peach juice until smooth. Now for the fun part, gently spoon the cream cheese mix around the outer edge of the pie, then carefully spread it over the whole pie pushing towards the middle. You want to evenly distribute the mix as much as possible. Mix the 1TB Sugar & Cinnamon together and sprinkle over the top of the cream cheese.

Bake at 350° for 40 minutes, remove to a counter to cool and then cover and refrigerate until you are ready to serve.

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WW: 8 Points Plus / serving

Blast from the Past, Lemon Peppermint Stick

Growing up I have memories of picking crabs on the back porch, shucking corn outside, picking strawberries from the garden and summer fairs and festivals. One of the foods I strongly associate with my childhood is the Lemon Peppermint Stick. Yes it is exactly as it sounds, a Lemon with a Peppermint Stick inserted inside.

For years I had somehow forgotten about the Lemon Peppermint Stick until a few summers ago when I went to the Flower Mart, a local festival in Baltimore City a few blocks from my office and I saw a stand selling them. I quickly moved to that side of the street and stood in line with dozens of others who love this sweet and sour treat and handed over my $2, and began sucking on the peppermint stick and instantly all the memories of childhood came rushing back to me.

The Lemon Peppermint Stick is made by slicing the top off of a lemon, inserting a knife gently into the center of the flesh and then shoving the peppermint stick straight down to the bottom of the lemon. So simple anyone can do it. The beauty of this treat happens when you start sucking on the stick as if it were a straw. The lemon juice gets drawn up through the peppermint stick creating a minty sweet but bitter treat.

So next time you are at a street fair and you see people walking around with lemons keep your eyes peeled for this fun summer treat, or if you don't want to wait to find one go to your grocery store and try it out on your own! Just be sure to get a real peppermint stick, that is about 1/2"-3/4" diameter and appears a little more chalky than slick like a candy cane.

I hope you get to enjoy my childhood memories sometime this season.

Spicy Sweet Potato Fries

Tonight I was having a pretty simple dinner of sweet potatoes and baked chicken and in honor of cinco de mayo I decided to add a little bit of Mexican flair to my sweet potatoes.  These fries are deceptive as you have the sweetness of the potato mixing with the bite of the cayenne pepper.  I served them with a little bit of sour cream on the side to dip in!

Spicy Sweet Potato Fries: Serves 2

2 Large Sweet Potatoes (approx 8-10oz each)
2tsp Olive Oil
1/2tsp Onion Salt
1/4tsp Garlic Powder
1/8-1/4tsp Cayenne Pepper
1/4tsp Cumin

I used my mandolin to slice the sweet potatoes into a fry shape. If you don't have a mandolin just carefully slice your potatoes into your desired shape. You can also do slices, or cubes you will just have to adjust the cooking time to meet the thickness of your slice. Once the potatoes were cut I mixed them into a bowl of ice water. I know you're thinking has she lost her marbles? But trust me, moving your potatoes around in ice water will release a lot of the starch from the potato which will let it crisp up easier. You'll notice that your water turns really cloudy, this is the starch leaving the potato. Now remove from the water and dry off in a dish towel.

Add olive oil to the potatoes and then mix remaining dry ingredients in a small dish and sprinkle on top of the potatoes and toss to coat evenly. Note if you have onion powder you can use that as well, you just might need to add salt to the recipe too!

Bake at 350° for 25-30 min (time will vary depending on your shape of potato), flipping every 10-15 minutes.

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WW: 7 Points Plus / serving

Sausage, Spinach & Goat Cheese with Orzo

For the past few weeks I have been really fascinated by pasta and all the possibilities that are out there. I also have had a desire to give turkey sausage a try and tonight was the night for some experimentation. I found this dish to be filling, extremely tasty and decadent without being heavy. The heat of the sausage is cut by the creaminess of the goat cheese while the spinach adds a green element to your plate helping to make a well rounded meal. You can feel free to spice this up with more red pepper flakes or tone it down by using mild sausage and lessening or eliminating the pepper flakes. Just as a thought but the sausage, spinach, onions and goat cheese could also be made as a lasagna roll up or stuffed shell stuffing.

Sausage, Spinach & Goat Cheese over Orzo: Serves 4

8oz Orzo (or other small shaped pasta if you cannot find Orzo)
2 Hot Italian Turkey Sausage Links (approx 3-4oz each)
4oz Goat Cheese
1TB Olive Oil
12oz Fresh Baby Spinach
1 Small Onion
2 Cloves Garlic
1/4tsp Red Pepper Flakes
Salt & Pepper
(1C Water from Pasta)

Bring a large pot of salted water to boil for the Orzo. Please note that the Orzo will more than triple in size so make sure your pot is large enough! Once the water is boiling add the Orzo and cook until al dente. Reserve 1C of the pasta water, drain the orzo and leave in the colander while you finish the other ingredients.

While the Orzo is cooking you can get started on everything else. Remove the sausage from the casings and place in a large saute pan over medium heat and brown. Once cooked remove to the side. Add onions to the skillet and cook until they start to caramelize, then remove to join the sausage.

In the same saute pan over high heat add 1C of the pasta water and all of the fresh spinach with some salt and pepper and toss to coat. Place a lid on the spinach and cook stirring occasionally until wilted, note the spinach will shrink to be about 20% of its original size. Drain the spinach and add it to the bowl of sausage and onions.

Now that you have the main parts cooked it is time to put it all together. In the pasta pot add olive oil, garlic and red pepper flakes and cook over medium heat for 30 seconds, add the spinach, sausage and onions and toss to coat and heat through. Once the mixture has heated through add the orzo and stir to distribute the meat mixture evenly. Turn the heat off and with a fork rake the goat cheese into the pasta, stir to melt and coat the pasta. Serve immediately.

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WW: 10 Points Plus / serving

Salmon Fillet Maryland Style

So growing up in Maryland I ate seafood, blue crabs, shrimp and scallops. Everything gets Old Bay on it (a great seafood seasoning that is also wonderful on chicken and fries or anything you want a spicy salt on). One food I hadn't tried growing up was Salmon, so to me when I got it to experiment a few years ago it was a natural choice to use Old Bay. In addition to the Old Bay I knew that lemon juice was used in many fish recipes so I just winged it from there. This recipe is not a traditional Salmon recipe and if you are willing to give it a try I think you will enjoy it.

Salmon Fillet Maryland Style: Serves 2-3

1lb Salmon Fillet
1TB Butter
2 Garlic Cloves Crushed
1/2tsp Old Bay
1/2tsp Basil
2tsp Lemon Juice

Melt butter and add garlic, Old Bay, basil & lemon juice together. Stir together and pour over the Salmon. Let it sit for 15-20 minutes. I like to bake or grill my Salmon. As I don't have a grill at the moment I will be baking my fish tonight at 375° for 25-30 minutes - the thickness of your fillet will alter the baking time, but bake it until a fork inserted in the thickest part of the fillet easily flakes the fish.

Enjoy the wonderful subtle qualities of this marinade on this wonderful cut of fish. I really enjoy this with fresh corn on the cobb in the summer - and just a thought but Old Bay is fantastic on corn on the cobb as well!

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WW: 9 Points Plus / serving @ 2 servings
6 Points Plus / serving @ 3 servings

Zucchini Pancake Casserole

I love Zucchini Pancakes, it is a great recipe I got from Ina Garten a year or two ago. While I like them I was getting a little tired of standing over a griddle waiting for them to cook so I decided to try throwing the mix into a pie plate and baking it. To my delight the result is a great casserole of sorts. The ingredients below are the exact same as the Zucchini Pancakes but in different quantities, so if you would rather try the original pancake feel free to go over to that recipe for how to make into pancakes. Click here for Original Zucchini Pancakes.

Zucchini Pancake Casserole: Serves 4

2-3 Zucchini Shredded – approx 8-10” long and 1.5” in diameter
1TB Onion Shredded
4-6TB Flour
1tsp Baking Powder
2 Eggs – Lightly Beaten
Salt & Pepper

Shred zucchini and gently squeeze it to release any excess liquid, mix with remaining ingredients and place in a greased pie plate. Make sure to do this when you are ready to cook it. This is not a recipe you can make ahead of time as the zucchini will ooze liquid constantly until you bake it.

Place casserole in a 375° oven and bake for 45 minutes, the casserole should no longer be jiggly in the center and should be brown on the bottom and starting to turn brown on the top. I found this to be very similar to the regular zucchini pancakes but much less work and is something I will definitely be using again this summer as zucchini season gets into full swing.

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WW: 2 Points Plus / serving