Spinach & Goat Cheese Stuffed Chicken Breast

I'm always looking for new ways to enjoy Chicken Breasts and today I decided to stuff one with sauteed spinach and goat cheese. Stuffing chicken is always fun because the possibilities are endless. Not a fan of goat cheese? Try some swiss instead! The beauty of this recipe is you also get a side dish of sauteed spinach to go with the chicken!

Spinach & Goat Cheese Stuffed Chicken Breast: Serves 2

2 Chicken Breasts (approx 10oz each) - boneless / skinless
2oz Goat Cheese
12oz Fresh Spinach - Rinsed & Patted Dry
1/2C Onions - Diced
1tsp Olive Oil
2 Garlic Cloves - Minced
4 Strips Bacon
Salt & Pepper

In a large saute pan heat olive oil over medium heat and add onions and garlic and cook for 4-5 minutes allowing the onions to turn translucent. Add the spinach with some salt and pepper and toss with the onions. Cover with a lid and let the spinach wilt down tossing occasionally. Once wilted set to the side.

Next we need to prepare the chicken breasts. I like to pound the chicken out to a uniform thickness of approximately 1/4". To do this put the chicken between 2 pieces of wax paper and using either a meat mallet or the bottom of a heavy pan gently pound the chicken in the thickest parts to create an even piece of meat. Lightly salt and pepper both sides of the chicken.

Now we are ready to assemble the chicken. In the center of each breast place approximately 1-2TB of spinach with 1oz of goat cheese -make sure to not touch the spinach in the pan with a utensil that has touched the raw chicken. Fold the edges of the chicken over the stuffing and then take a piece of bacon and wrap it around the seam of the breast, then take another piece of bacon and wrap it in the other direction creating a cross. Place the chicken in a greased baking pan with the ends of the bacon facing down. Retain the left over spinach in the pan until you bring the chicken out of the oven, you can then turn the stove back on and reheat the spinach as a side dish.

Bake the chicken at 375° for approximately 30-35 minutes. Depending on the thickness of your chicken will determine the baking time.

Remove from the oven and let it sit for 5 minutes (cover the pan with foil when it comes out of the oven). Then serve with left over spinach and enjoy this creamy healthy and filling meal.

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WW: 11 Points Plus / serving

Flat Bread Pizza with Ricotta & Summer Vegetables

I went to school in Central Vermont where finding a chain restaurant can be extremely difficult (much to my delight!), instead you find these wonderful independently owned restaurants with the most fresh and wonderful foods. One of my all time favorites places was an hour away, over a dirt road mountain pass that always had my brakes screaming for a reprieve by the bottom of the mountain. American Flatbread is an all organic operation that is only open to the public on the weekends and let me tell you - it is worth the sometimes two hour wait to get a pie! At their Waitsfield, VT location they have two large fire pits on the farm that you can sit at with your glass of wine and enjoy nature while you wait for your table. The only problem with American Flatbread is that they are in Vermont and I am in Maryland and because of that I am going to try to make my own American Flatbread inspired pizza!

Now I just needed a great flat bread dough recipe. Conveniently a cousin of mine and her husband are running a video cooking show called Natural Fusion Videos, where they are teaching you their recipes while demonstrating them and one of the first videos I watched was on how to make your own flat bread pizza. The recipe below is for half of the dough they call for (original recipe makes enough for 2 - 14" pizzas approximately ). Please feel free to check out their site as well for new ideas and demonstrations, they are just getting started but already have a great handful of tasty videos up.

Flat Bread Pizza with Ricotta & Summer Vegetables: Serves 3-4

1C Flour
1/2tsp Salt
1-1/2tsp Baking Powder
1-1/2tsp Vegetable Shortening
1/3C Milk
1C Mozzarella (I am using part skim)
1/2C Ricotta
2tsp Olive Oil
2-3 Large Onions - Thinly Sliced
8oz Fresh Spinach
1 Zucchini - Sliced
1C Tomato Sauce
1TB Fresh Basil (or 1tsp dried)
1 Garlic Clove - Minced
Salt & Pepper

Place olive oil and onions with some salt in pepper in a large saute pan over medium heat and caramelize the onions for 30 minutes until they turn a nice deep golden brown, add the zucchini to the pan with some salt and pepper and cook with the onions for an additional 10 minutes .

While the vegetables are cooking we can make our dough. In a bowl use an electric mixer and mix flour, salt, baking powder, vegetable shortening and milk until the dough has fully incorporated all ingredients and pulled away from the bowl. Remove the dough to a floured surface and with a rolling pin roll it out, then fold the edges in towards the center and roll it out again. Repeat this step once more, then move your dough to a pizza pan and stretch to fit the shape of your pan (make sure to grease the pan). The folding and rolling method is something I learned on Natural Fusion which helps to make clean edges on the pizza instead of rough ones.

Now lets make our sauce. Mix together tomato sauce, basil, garlic and some salt and pepper and place in a small sauce pot and bring to a low simmer and let it cook for 5 minutes.

Now for the fun part! Time to assemble. Remove the sauce from the heat and spread evenly over the dough (I only used 1/2C of the sauce but I don't like a lot of sauce on my pizza). Next place the spinach down, I know it looks like a lot but trust me it will wilt down virtually paper thin. Add the ricotta cheese in little dollops all over followed by the mozzarella, ending with the caramelized vegetables on top. Place in a 480° oven for 15 minutes. Remove, slice into 8 slices and enjoy!

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WW:11 Points Plus / serving @ 3 slices
7 Points Plus / serving @ 2 slices
4 Points Plus / serving @ 1 slice

French Onion Shepherds Pie

A few weeks ago I made a recipe for French Onion Meatloaf (originally from Rachael Ray) with a few modifications and found it to be an absolute delight. Many of you tried it with wonderful results saying that you would be making that gravy over and over again, possibly even adding mushrooms to it to add another level of flavor. I was so impressed with it I thought the next time I make it I'll make meatballs and serve with the gravy over mashed potatoes when my moment of genius struck... French Onion Shepherds Pie. You are welcome. This is a fantastic casserole that is delicious and decadent the day you make it and beyond words as left overs. I hope you will give it a shot! For my classic Shepherds Pie click here.

French Onion Shepherds Pie: Serves 6-8

1lb Ground Beef - I'm using 93% Lean
2TB Worcestershire Sauce
1/2tsp Onion Powder
Salt & Pepper
3 Large Onions - Thinly Sliced
1TB Olive Oil
1/4tsp Ground Thyme
1 Bay Leaf
2TB Flour
14oz Can Beef Broth
1/2C White Wine (Optional)
1TB Butter
3-4 Medium Red Potatoes (approx 1.5lbs)
1/4C Sour Cream - I use Daisy's Light
1/4C Milk
1C Peas - Frozen
1C Corn - Frozen
1C Carrots - Thinly Sliced

In a sauce pot over medium low – medium heat add 1TB oil, onions, thyme, bay leaf, salt and pepper and toss to coat. Slowly cook for approximately 30 minutes, stirring often and caramelizing the onions. You want to be careful not to burn the onions, rather slowly cook them so they turn a nice caramel brown color. Once the onions have finished caramelizing add the flour and stir then add the beef stock and continue stirring, bringing up to a low simmer and letting the sauce thicken. Keep over low heat while you finish the recipe.

In a large saute pan over medium heat add beef, onion powder, Worcestershire sauce and salt and pepper. Brown the beef and drain. While the beef is in a colander pour the wine into the saute pan and return to the heat, with a spatula scrape the bottom of the pan to get any loose bits off the bottom. Add the onion sauce to the pan along with the beef and carrots. Allow to cook for 5-6 minutes at a simmer. Add the peas & corn, stir then pour into a 13x9 pan.

While the onions are caramelizing and the meat cooking you can get started on the mashed potatoes. Scrub the potatoes clean, cut into 1/2" chunks (I like to leave the skins on but you are welcome to peel them if you would like) and run under cold water for a moment to remove any excess starch. Place in a sauce pot and cover with cold water. Add approximately 1tsp of salt to the water and bring to a boil. Cook until fork tender, drain and add butter, milk, sour cream, salt and pepper to the potatoes, mash by hand or with an electric mixer but be careful to not over mix or they will get gummy.

Carefully spread the mashed potatoes over the meat mixture, lightly swirl a fork through the potatoes to create some ridges then place in a 400° oven for 30-35 minutes until the potatoes start to brown on the top. I actually made the filling the yesterday and put in the refrigerator and added mashed potatoes today, this is definitely something you can fully make ahead of time, refrigerate or freeze, then thaw and bake. If you live alone like me and are not going to be sharing the meal with a friend or two you can also make this in (2) 8x8 pans and freeze one before baking, and cook the other.

Remove and let cool for 5 minutes before serving. Scoop into a bowl and enjoy!

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WW: 8 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings
FYI - Points values do not change if you omit the wine.

Good News WW Folks

After many requests I am going back through each and every recipe and adding Points Plus Values. Please note that these are based off of my own calculations and I highly suggest you run each recipe you try through the recipe builder so you can be sure of complete accuracy.

I am hoping to have all recipes with Points Plus values by the end of the weekend. If you look at the bottom of each recipe you will see my Points Plus value. If I give a range of servings I have figured the points for each end of the range.

Please read more on calculating points here.

Maryland Shrimp Macaroni Salad

Summer in Maryland means Steamed Crabs, Corn on the Cobb, Steamed Shrimp, and Macaroni Salad. All four of these items use one common ingredient: Old Bay. For those of you not in or near Maryland you may not be familiar with Old Bay. It is a spice mix of many ingredients that combined create a great spicy salt seasoning that is fantastic on the items above as well as chicken, potatoes, and pretty much anything else you would use salt on.

This weekend I am going to my first Crab Feast of the season at a BBQ at my Sisters. Whenever my family gets together everyone brings something and my dish is the families Maryland Shrimp Macaroni Salad. It takes your standard Macaroni Salad and adds Steamed Shrimp with some additional Old Bay for a slightly spicy kick to this decadent version of a classic recipe.

Maryland Shrimp Macaroni Salad: Serves 10 as a side dish

1lb Pasta - I like to use Medium Shells
1lb Shrimp - Shells On
2TB Old Bay
1/2C Water
1/2C Distilled Vinegar
1C - 1-1/4C Hellman's Mayonnaise
1/2C Celery - Diced
1 Large Carrot - Shredded (approx 3/4-1C)
1/2C Cucumber - Diced
1-2TB Onion - Minced (optional)
1/2C Bell Pepper - Diced
2-3tsp Old Bay
1.5tsp Celery Seed

Bring a large pot of salted water to boil and cook pasta until Al Dente, drain and set to the side to cool.

In a large saute pan, or sauce pot, place water, vinegar and 2TB Old Bay and bring to a boil, add shrimp in a single layer (you may need to do this in 2 batches if your pan/pot is not large enough) and cook until no longer translucent. Remove the shrimp from the pan and peel once cool. I like to cut the shrimp into pieces that are similar in length to the shells.

In a large bowl mix all remaining ingredients with the pasta and shrimp once they have cooled off. You do not want to put hot pasta and shrimp in with the mayonnaise as it can melt it. It is okay to mix once everything is warm, but there should be no steam coming from the pasta or shrimp. Make sure to taste the salad and add more Old Bay if you think it needs some more salt or pepper, the beauty of Old Bay is it acts as both.

Refrigerate once mixed and serve chilled. Enjoy this wonderful taste of Maryland at your family get together this summer!

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WW: 10 Points Plus / serving

Pulled Pork Enchilada Style

The other day I made a wonderful Pulled Pork Tenderloin in the slow cooker. I used the majority of it with BBQ sauce but wanted to try something different tonight and decided that Enchilada Pork over Polenta was the way to go! Since the pork was already cooked the only cooking time involved is to make the polenta and heat the pork with the sauce. If you aren't a fan of Polenta or want a more waist friendly meal you could also serve this over a bed of greens for a nice salad as well as rice or with a Tortilla.

Pulled Pork Enchilada Nachos: Serves 2

6-8oz Cooked Pulled Pork
1C Tomato Sauce
2-3TB Tomato Paste
1/4tsp Cumin
1/4tsp Chili Powder
1/4tsp Onion Powder
Pinch Cinnamon
1.5oz Monteray Jack Cheese - Shredded
1/2C Corn Meal
2C Water
2tsp Butter

In a sauce pot put water, butter and salt and bring to a boil, once boiling, whisk in cornmeal and turn heat down to a simmer. Cook until all water has absorbed into the corn meal - the polenta should be really thick at this point, so much so that when you stir the polenta it doesn't immediately fall back into place. Pour into 2 bowls and let it firm up on the counter while you prepare the rest of the meal.

Mix the tomato sauce, paste and seasonings together and toss with the pork in a saute pan until heated through. Spoon on top of the polenta and sprinkle with the cheese.

Enjoy!

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WW: 11 Points Plus / serving

Spicy Stewed BBQ Chicken Legs

Often Chicken Legs go on sale at my grocery store so I am always looking for new ways to prepare them. I often make them into Teriyaki Chicken Legs but wanted something different today. I found a recipe on Cooks.com that I have modified to be healthier and a little bit spicier. For the original recipe click here.

I found this sauce to be a nice spicy BBQ that went well with the chicken. Note that while you cook it with the skin on the chicken I recommend taking it off before eating because it will not crisp up because it cooks in the sauce. Also make sure to have a spoon handy to ladle the sauce on top of the chicken! If you don't have legs you could always use thighs as well!

Spicy BBQ Chicken Legs: Serves 4-6

1 Large Onion - Finely Diced
2-3 Garlic Cloves - Minced
1TB Olive Oil
1C Chili Sauce (I used Heinz)
1TB Worcestershire Sauce
1tsp Celery Seed
1/4tsp Salt
1/2tsp Red Pepper Flakes
1/4C Brown Sugar - Packed
Pinch Cayenne Pepper
12 Chicken Legs
Salt & Pepper

In a large saute pan heat oil, onions and garlic over medium heat and cook for 4-5 minutes until translucent. Add the remaining ingredients through the cayenne pepper to the saute pan and bring up to a boil, once boiling reduce to a simmer and continue to cook for 10 minutes, stirring often.

While the sauce is cooking place the chicken in a 13x9 pan and sprinkle with salt & pepper. Once the sauce has finished cooking pour over the chicken and evenly distribute. Place in a 350° oven for 1 hour, flipping the chicken every 20 minutes.

Serve & Enjoy!

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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings

Garlic Shrimp & Roasted Cabbage over Polenta

Tonight I wanted something easy yet tasty and looking in my fridge I have garlic, shrimp, left over roasted cabbage and polenta in the pantry. So ta-da! my dinner was born. I find that some of the best meals come from mixing left overs and I am glad to say I wasn't wrong today, the sweetness of the cabbage goes well with the bite of the garlic shrimp while the polenta provides a savory element.

Garlic Shrimp & Roasted Cabbage over Polenta: Serves 2

1/2C Corn Meal
2C Water
2tsp Butter
1/2tsp Salt
3/4lb Shrimp - Peeled & De-veined
2tsp Olive Oil
3 Garlic Cloves - Minced
1/4 Head of Roasted Cabbage
Salt & Pepper

In a sauce pot put water, butter and salt and bring to a boil, once boiling, whisk in cornmeal and turn heat down to a simmer. Cook until all water has absorbed into the corn meal - the polenta should be really thick at this point, so much so that when you stir the polenta it doesn't immediately fall back into place. Pour into 2 bowls and let it firm up on the counter while you prepare the rest of the meal.

In a large saute pan on medium heat toss in the roasted cabbage (cut into bite size pieces if you haven't already) and heat through. Remove to a bowl and in the same pan add olive oil and garlic and let it cook for 30-40 seconds until you can smell the garlic. Add the shrimp with salt and pepper and cook in a single layer until the shrimp is no longer translucent. Add the cabbage back to the pan and toss to incorporate.

Split the Shrimp & Cabbage over the Polenta and dig in!

TIP: For an extra layer of texture you could also turn the polenta out onto a frying pan and let it crisp up like a piece of toast before topping with the shrimp & cabbage. If you want to do that you need to let the polenta cool in the bowls first so it firms up and becomes one solid piece that you can handle with a spatula - so make sure to leave time for it to cool down before you start making the shrimp.

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WW: 10 Points Plus / serving

Jillian's Kitchen is now on Facebook!

I have finally made a Facebook Page for Jillian's Kitchen. To like Jillian's Kitchen on Facebook go HERE.

As always feel free to share Jillian's Kitchen with family, friends and neighbors - the more the merrier! I am really enjoying this exploration into new recipes and hope you are too.

If you are not on Facebook but want to contact me you can always email at: jillianskitchen@gmail.com

- Jillian

Slow Cooker Pulled Pork

Just a few days ago I said to my mom "you know I never use my slow cooker, I know it is a great way to cook without heating up the whole house, I really need to find some recipes to try." Well I was just talking to a fellow weight watcher who told me about this recipe and boy am I glad she did because if I had just read it without knowing someone who had tried it I would of thought "no way will that be good" and I would of missed out on a wonderfully tasty and easy recipe. So keeping in mind that I have tried this and thoroughly approve please read ahead with an open mind!

Slow Cooker Pulled Pork: Serves 6

2lbs Pork Tenderloin
20oz Root Beer (I used A&W)
2-3tsp Red Pepper Flakes

Yes that is right, Root Beer. I know, I was a little shocked at first too then I thought about it and figured the spices would really go well with the meat, and you know what? They did!

Place all ingredients in the slow cooker and cook on low for 6 hours until the pork is cooked through. If you are home you can turn it over once every 2 hours, if not don't worry about it, it will still come out good! Drain the liquid and pull apart the pork into strands. Once cooked a serving of pork weighs out at approximately 3-4oz.

Tonight I mixed 1 serving of the pork with my favorite BBQ Sauce, 1/4C of Sweet Baby Rays BBQ, in a saute pan and I put it in a warmed Pita Pocket as a sandwich with some nice fresh sliced watermelon on the side.

Stay tuned for at least one more way to have this pulled pork later in the week.

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WW: 5 Points Plus / serving (does not include any sauce, just the pork)

Summer Shrimp & Grits

Every week in the summer I grab zucchini and yellow squash because they are budget friendly vegetables and I like them.  I have found a lot of different ways to incorporate them into meals and tonight was no different.  After yesterdays Shrimp Fra Diavolo, I had left over sliced zucchini, yellow squash and cherry tomatoes in my refrigerator that I had not cooked up yet.  I decided to do a quick Shrimp & Grits meal which was ready in 15 minutes.

Summer Shrimp & Grits: Serves 2-3

1lb Shrimp - Peeled & De-veined
1TB Olive Oil
2-3 Garlic Cloves Minced
1tsp Dried Basil or 1TB Fresh
1/2C Zucchini - Thick Sliced
1/2C Yellow Squash - Thick Sliced
1/2C Cherry Tomatoes - Halved
2C Water
2tsp Butter
1/2C Grits
Salt & Pepper
1/4C Parmesan Cheese - Shredded

First lets get the grits started, in a sauce pot add water, butter and 1/4tsp salt and set to boil. Once boiling slowly whisk in the grits and reduce the heat to low so it is just lightly simmering. Continue to stir/whisk about once a minute. The grits are finished when they have absorbed all of the water and gotten thick.

Once the grits have gotten started you can get started on the vegetables. In a large saute pan over medium heat place 1.5tsp of olive oil and the garlic and cook until it starts to turn fragrant, approximately 30-45 seconds. Add the vegetables with some salt and pepper and cook until no longer raw but allowing them to still have a bit of crunch to them, it took me approximately 5 minutes to get them to my desired level of "done." Remove the veggies to a bowl.

In the same saute pan you cooked the vegetables add remaining oil, shrimp and basil with some salt and pepper and cook in a single layer until the shrimp are just about finished cooking. Add the vegetables back to the pan and finish cooking the shrimp, stirring to incorporate. Remove from the heat and add the Parmesan cheese.

Serve over the grits and enjoy! The zucchini and squash provide a great buttery flavor while the tomatoes give a different pop of tart yet sweet flavor to the meal, and as always the shrimp are delicious and go wonderfully with the grits. This same mix could be served by itself, over pasta or rice.

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WW: 13 Points Plus / serving @ 2 servings
9 Points Plus / serving @ 3 servings

Shrimp Fra Diavolo

I went to a local restaurant the other day and was reminded of a dish I just love - Shrimp Fra Diavolo. A fantastic pasta dish with spicy marinara and shrimp. I am going to add some extra vegetables to the dish to bulk it up, and the beauty of this summer pasta is that the whole meal can be cooked in the time it takes to boil the water and cook the pasta, reducing the amount of heat in your kitchen.

Tips: I found this to be the perfect level of spicy, and my taste tester who is just venturing into the spicy world agreed that it wasn't too overpowering; however, if you are afraid of spicy foods use only 1/2tsp of red pepper flakes your first time out and see how that works for you. Also, as we are in summer and my herbs are coming in on my balcony I used 1TB of Fresh Basil and Oregano - the general rule of thumb is 1tsp of Dried to 1TB of fresh for most spices.

Shrimp Fra Diavolo: Serves 4

1lb Shrimp - Peeled & De-veined
1tsp Red Pepper Flakes
4tsp Olive Oil
1 Small Onion - Diced
1 Small Zucchini (6" long)- Thick Slices
1 Small Yellow Squashed (6" long)- Thick Slices
2 Garlic Cloves - Minced
1C Cherry Tomatoes - Halved
15oz Tomato Sauce
1tsp Dried Basil
1tsp Dried Oregano
Salt & Pepper
8oz Pasta

Bring a pot of salted water to a boil and cook the pasta until al dente, drain and set to the side back in the pot.

Toss the de-shelled and de-veined shrimp in 2tsp of Olive Oil and 1/2tsp of the red pepper flakes with some salt and pepper. Place on a greased cookie sheet in a single layer and bake at 400° for approximately 6-7 minutes, flipping once half way through. I use 31/41 count shrimp which means there are 31-41 shrimp per pound, so if you have a higher or lower count it will take more or less time to cook so keep an eye on them. Once cooked remove from the pan and set to the side.

In a large saute pan place remaining two teaspoons of oil, garlic, and red pepper flakes and let it cook for 30-40 seconds over medium heat. Add the onions to the pan and let them cook for 3-4 minutes or until they start to turn translucent.  Next add the basil, oregano, tomatoes, squash and zucchini with some salt and pepper. Cook until the squash and zucchini are just passed raw, then with a fork gently press down on the tomatoes to lightly crush them. Add the tomato sauce and bring to a low simmer stirring often for 3-4 minutes allowing the sauce to reduce slightly.   Add the vegetable mix to the pasta over low heat and let it cook for 2-3 minutes to absorb into the pasta.  Add the shrimp and any juices to the pot and reheat the shrimp for 30 seconds. Remove from the heat, serve and enjoy!

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WW: 9 Points Plus / serving

French Onion Meat Loaf

I was watching Rachael Ray's 30 Minute Meals the other day and saw her make this recipe (which I have modified slightly to the ingredients and spices I had on hand) and I thought to myself "I just have to try that". Rachael called her recipe Salisbury Steaks with French Onion Gravy and her recipe is here if you are interested. I found this really simple to make and packed with flavor, though it did take me over 30 minutes to get the sauce to the level of decadence I wanted. I served with Sweet Potato Puffs for a pop of color on my plate.

French Onion Meat Loaf: Serves 4

1lbs Ground Beef (I used 93% Lean)
1/2tsp Onion Powder
2TB Worcestershire Sauce
1/4C Panko Breadcrumbs
1 Egg - Beaten
Salt & Pepper
2TB Olive Oil
1/2C White Wine
2-3 Large Onions - Thinly Sliced
2TB Flour
1/4tsp Ground Thyme
1 Bay Leaf
10oz Can Beef Stock

In a sauce pot over medium low - medium heat add 1TB oil, onions, thyme, bay leaf, salt and pepper and toss to coat. Slowly cook for approximately 30 minutes, stirring often and caramelizing the onions. You want to be careful not to burn the onions, rather slowly cook them so they turn a nice caramel brown color. Once the onions have finished caramelizing add the flour and stir then add the beef stock and continue stirring, bringing up to a low simmer and letting the sauce thicken. Keep over low heat while you finish the recipe.

In a mixing bowl gently mix ground beef, onion powder, 1/2TB olive oil, Worcestershire sauce, breadcrumbs, egg, salt and pepper together. Pinch a small piece off and microwave for 15 seconds and taste test to see if you need any more seasonings. Shape the mixture into 4 even patties approximately 1" thick and in a large saute pan add remaining 1/2TB of olive oil over medium heat then add the loafs into the pan, cooking on each side approximately 7-8 minutes for a total of 15-16 minutes. You want the meat loaves to be cooked through.

Remove the loaves to a plate and cover with foil to keep warm. Add wine to the pan to deglaze and stir to release any bits of the meat loaf that may of stuck to the pan. Add the onions and gravy to the pan and stir to incorporate. Bring up to a low simmer and let the mixture reduce for 5-10 minutes.  Add the loaves to the gravy and let them reheat in the pan for a minute or two.  Serve and Enjoy!

Tip: If you don't have wine you don't need it to make this a great recipe. Yes it does add another dimension of flavor but the sauce is pretty good without it. So skip the wine addition and just add the onions directly to the meat pan, and using a spoon gently scrape your pan to release the bits of meatloaf and let it cook for a minute, then add loaves back to reheat and incorporate with the sauce.

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WW: 8 Points Plus / serving

Twice Cooked Sweet Potato Puffs

My mom picked up a great Light Cooking book for me at a yard sale a few weeks ago and I was flipping through it today and was inspired to adapt an idea in the book into a new recipe for myself. This is a new take on twice baked potatoes which brings on the creamy quality of mashed potatoes with a little bit of a crisp.

Twice Cooked Sweet Potato Puffs: Serves 3

3 Large Sweet Potatoes, Peeled and Chopped into 1" cubes
1/4C Sour Cream
1TB Butter
2TB Chives - Finely Chopped
Salt & Pepper

Place the sweet potatoes in a pot with ice cold water and give them a good stir, you will notice that the water turns cloudy, this is the starch releasing from the potatoes. Drain and repeat this process until the water is pretty much clear. Fill the pot with water so it covers the potatoes by 1" and add some salt & set to boil. Cook until tender when pierced with a fork. Drain and either mash by hand with sour cream, butter, half the chives and salt & pepper or with an electric mixer until smooth.

Scoop the potatoes into a plastic bag and cut 1/4" off of the corner of the bag and pipe rounds onto a greased sheet pan approximately 2-3" in diameter. Bake in a 400° oven for 25-30 minutes allowing the potatoes to form a nice crisp to them. Remove from the oven and sprinkle with the remaining chives. Serve & Enjoy.

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WW: 7 Points Plus / serving

My Favorite "Go To" Meals

I know I post new meals and recipes each week but I wanted to let you know that I'm not always trying something new and that I have some favorites that I eat each month for one reason or another. Some are easy to throw together, others just plain tasty! So here are my Top 10 recipes that I make on a semi regular basis.

Jillian's Top 10 Favorite "Go To" Recipes:

10. Roasted Carrots - Such a simple dish with a whole bunch of flavor. It isn't much easier than rinse, peel, bake and the pay off for the time it takes to cook the carrots is definitely worth it. The carrots get caramelized and almost take on the quality of a sweet potato without the calories.

9. Asian Sesame Chicken - Often I will thaw a few chicken breasts over night, then stick them in a marinade while I am at work so I can bake them when I get home. One marinade I love is the Kraft's Light Asian Toasted Sesame Dressing, it has a great Asian flavor that seeps the whole way through the chicken.

8. Shrimp & Grits - I'm sure you've noticed that I love to make shrimp and grits and have tried them various ways. My favorite is still the simplest with olive oil, garlic and some seasonings. It is a great 15 minute dinner that I make on days I don't want my kitchen too hot.

7. Pancakes for 1 - For years I would make a half batch of pancakes never realizing how to split a single egg in half so I could have a single serving of pancakes. I've never been able to find a nice way to reheat pancakes the next day so when I realized I could scramble the egg and pour half of it out to make a single serving I was real proud of myself. I love to add apples, strawberries, blue berries, even corn kernels to the batter to switch it up.

6. Guacamole - When I get home from a long day at work I often want something to munch on before I get started on dinner. Living alone I have found that I can make a great guacamole for 1 with a small avocado, some salsa, garlic, lime juice and salt. Served with Baked Blue Corn Chips it makes a festive bowl to munch on while getting ready for dinner.

5. Zucchini Pancakes - A great side dish that I saw on Ina Garten's show on Food Network. I have been making this dish for 2 summers now and really enjoy the different use of zucchini.

4. Roasted Cabbage - This is a wonderful dish on its own and extremely easy to throw together and forget about while it cooks. I find that it reheats really well and can be added to other recipes in the days to follow.

3. Vegetarian Yaki Soba - I am actually making this tonight for myself. It is very similar to lo mein and offers a great way to get in a lot of veggies to my day. The red peppers really add a spicy kick to the dish and I have never missed having chicken or shrimp on my plate, though it could be easily added. This also reheats very well either in a microwave or in a saute pan over medium heat.

2. Chicken Taco Pizza - I came up with this recipe just a little bit ago but have already made it 3-4 times and know it will be on my regular rotation. It offers all the wonders of tacos: guacamole, spicy chicken, rice, salsa, onions and cheese on a crisp pizza crust. I've always liked tacos but disliked how I never seemed to get a little bit of everything in each bite, but with this pizza you get the perfect bite every time.

1. Teriyaki Chicken Legs - Every few weeks chicken legs go on sale for $.99 / pound and I always take advantage by getting a pack or two of them. My old roommate introduced me to this recipe and I have found that it is great to let it sit for 2-3 days ahead of time then stick in the oven on the day I want to have it. 45-60 minutes and dinner is ready with very little prep on the day I want it. It is delicious on the day you make it or even cold the next day by itself or in a salad.

Well there you have it, my very own Top 10 List. I hope you find some favorites above or elsewhere on my site. Happy Cooking!

- Jillian

Sausage & Goat Cheese Pizza

A few weeks ago I made a pasta dish with turkey sausage, goat cheese & spinach and it was so good I decided to translate it into a pizza (for the original recipe click here).  This pizza is a great mid week dinner that can be thrown together and cooked in 30-40 minutes and gives you some veggie and oil servings with the punch of spicy sausage. The crust gets nice and crispy from the oil, the spinach wilts down and provides a slight bitter taste which is offset by the sweetness of the onions, the sausage and red pepper provides a little bit of heat and the goat cheese is a nice creamy addition to this wonderful pizza.

Sausage & Goat Cheese Pizza: Serves 4-8

1 Pillsbury Pizza Crust
2TB Olive Oil
2 Cloves Garlic - Sliced
2 Spicy Turkey Sausage Brats
1 Onion - Thinly Sliced
4oz Goat Cheese
8-10oz Fresh Spinach
1/4tsp Red Pepper Flakes

First lets get the ingredients ready to make the pizza. In a small sauce pot add 1/2TB of oil over medium-low heat then add the onions, and toss to coat. Stir every 30-40 seconds and let them slowly caramelize and brown. Once the onions have browned remove them from the heat and set to the side. Mine took approximately 20 minutes.

While the onions are cooking remove the sausage from its casing and brown over medium heat in a saute pan. Once browned, drain and set to the side.

In a small saute pan add remaining oil with sliced garlic and cook over medium heat for 4-5 minutes. Discard garlic and retain the oil.

Grease a cookie sheet and spread the crust out to fill the cookie sheet. Brush the oil onto the crust then add the spinach in an even layer, followed by the onions and sausage. Finally crumble the goat cheese and distribute evenly over the top with the red pepper flakes.

Place the pizza in a 400° oven for 12-15 minutes. Once the crust has started to brown the pizza is ready! Slice and enjoy.

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WW: 13 Points Plus / serving @ 4 servings
6 Points Plus / serving @ 8 servings

Garlic Spinach

We all know we need to eat our Fruits and Vegetables each day and for me I like to find ways to enjoy them, not just check them off a list like a hated chore. Tonight I made a real simple 8 minute side dish of Sauted Garlic Spinach. This is a great dish to make on a summer night because you don't have to turn on your oven and it is a real quick cook on the stove.

Garlic Spinach: Serves 2-3

8oz Fresh Spinach
2-3 Garlic Cloves - Minced
2tsp Olive Oil
Salt & Pepper

Rinse your spinach in a colander and give it a couple good shakes to get a lot of the water off. If you have a salad spinner this would be a great tool to use.

Once the spinach is rinsed, place the olive oil and garlic in a large saute pan and heat over medium heat for a minute allowing the garlic to become fragrant but making sure it doesn't burn. Add the spinach, salt & pepper and toss to coat with the oil. Add a lid to the pan and let it cook for 2-3 minutes. Take the lid off and stir again - the spinach should be starting to wilt at this point. Let the spinach continue to cook for another 3-4 minutes until it is sufficiently wilted.

Drain, Serve & Enjoy!

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WW: 1 Points Plus / serving

Shrimp & Green Bean Risotto

I try not to tell you that my recipes are awesome and that you need to try them, but I can't help myself tonight. I am in L.O.V.E. with this risotto. I made it myself and am having a hard time believing that something so decadent and creamy has not one drop of butter or cream - but it is true. This recipe is pretty simple, even though it does require some babysitting time at the stove while the risotto does its thing it is totally worth it. The simple act of boiling the shrimp shells in the chicken stock really adds another level of taste to this recipe with something you would usually discard without using, while the shrimp are extremely tender, and the green beans still have a crisp bite to them and the risotto almost melts in your mouth it is something you just have to try.

Shrimp & Green Bean Risotto: Serves 3-4

1lb Shrimp
10-12oz Green Beans
1C Arborio Rice
4-5C Chicken Stock
1 Bay Leaf
2TB Olive Oil
2 Garlic Cloves - Minced
Salt & Pepper

First we want to de-shell & de-vein the shrimp. Save the shrimp shells for later in the recipe. Once the shrimp have been cleaned toss with 1/2TB of olive oil, 1 clove of minced garlic, salt and pepper and place on a greased cookie sheet.

Now we want to take the shrimp shells and place them in a sauce pot with the chicken stock and bay leaf and bring it to a boil and let it cook for 4-5 minutes, then remove the shells from the stock and reduce stock to a light simmer. This allows the flavor of the shrimp to permeate the stock without the expense of buying seafood stock instead of chicken.

Place 1TB of olive oil in a large saute pan over medium heat with remaining garlic and let it cook for 30-40 seconds, add the arborio rice and stir to incorporate letting it toast for 3-4 minutes; be careful not to let it burn. Now we are going to start the process of making the risotto. Add approx 3/4C of stock to the pan and reduce the heat in the pan so that the liquid is at a very light simmer, stir to incorporate and let the rice absorb the liquid, continuing to stir every few minutes. Once the liquid has absorbed add another 3/4C of stock and repeat the process until the rice has become nice and tender. Mine absorbed approximately 4C of the stock before it was finished, if your stove cooks quickly you may use all 5C.

While the risotto is cooking you want to cook the shrimp. Depending on the size of the shrimp will depend on the cooking time. I used 31/41 count (which means there are approx 31-41 shrimp per pound - so the larger the count number the smaller the shrimp size) For me it takes approximately 6-7 minutes at 400° to cook the shrimp, flipping once half way through. Once cooked remove, cover and set to the side.

To prepare the green beans you want to snap off the ends. Toss the beans with the last 1/2TB of olive oil, salt and pepper and roast on a sheet pan at 400° for approximately 10 minutes.  Once they reach a vibrant green and are fork tender they are done. Remove from the oven and slice into 1" segments.

Once you have put in the last bit of stock and it has absorbed into the rice toss in the shrimp and green beans to reheat and stir to mix. Serve and be prepared to be blown away by this wonderfully decadent dish.

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WW: 12 Points Plus / serving @ 3 servings
9 Points Plus / serving @ 4 servings

Sesame Noodles with Chicken & Broccoli

I received notice that you guys wanted a Sesame Noodle recipe and I think I made up a pretty good one that will keep you full and most importantly, satisfied with some healthy additions to a traditional dish. I really enjoyed this dish with its deep sesame flavor, crunchy vegetables and Asian taste.

Sesame Noodles with Chicken & Broccoli: Serves 4

8oz Linguine
1.5TB Toasted Sesame Oil
1tsp Ginger - Grated/Minced
2 Garlic Cloves - Minced
Salt & Pepper
1 Small Head of Broccoli - Chopped
1 Large Red Bell Pepper - Sliced
1 Chicken Breast - Boneless Skinless
6TB Kraft Light Asian Toasted Sesame Dressing
1/4C Chicken Stock
1tsp Soy Sauce

First pound the chicken breast so it is approximately 1/4" thick all over. Once this is done poke the chicken with a fork all over then marinade in 4TB salad dressing for at least 45 minutes.

Once the chicken has marinaded bring a large pot of salted water to boil, once boiling add linguine and cook to Al dente. Drain and set to the side.

While the pasta is cooking heat a saute pan over medium heat and add the chicken and cook for approximately 3-4 minutes per side until cooked through.  Once cooked let it sit for 4-5 minutes the slice into small pieces and set to the side.

In a large saute pan over medium heat add sesame oil, garlic and ginger, and let cook for 30-45 seconds, the garlic and ginger should be pretty fragrant at this time. Now add the broccoli & bell pepper with some salt and pepper and stir fry until the veggies are cooked through - approximately 5-7 minutes. Add the pasta, chicken stock, soy sauce, remaining 2TB salad dressing and chicken to the saute pan and toss to coat, serve & enjoy.

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WW: 9 Points Plus / serving