Beef & Spinach Risotto Skillet

Last year I did a product review of Lundberg Creamy Parmesan Risotto and I continue to use it as a quick and easy side dish but today I decided to use it as a base for a larger meal. This meal is very easy to put together and makes a great filling and nutrient filled dish.



Beef & Spinach Risotto Skillet: serves 4

1 Box Lundberg Creamy Parmesan Risotto
1lbs Ground Beef 93/7 Fat Content
1lbs Fresh Spinach
1tsp Olive Oil
1/4C Grated Parmesan

Prepare the Risotto per the instructions on the box (toasting the rice in 1tsp of Olive Oil, then adding water & spice mix and slowly cooking). While the risotto is cooking brown the beef with some salt and pepper, once browned drain the excess fat and place the beef to the side. In the same skillet that you browned the beef add the spinach with salt and pepper and a splash of water (literally a tablespoon or two is more than enough). Cover the skillet and let the spinach wilt - you may need to do this in 2-3 batches depending on the size of your pan. Once all the spinach is cooked move it to a colander and push out all excess liquid and place it with the beef.

Now the risotto should be done, beef and spinach cooked, so toss them all together, serve and top with the parmesan cheese and enjoy!

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WW: 9 Points Plus / serving

Shrimp & Scallop Alfredo

Okay Thanksgiving has come and gone and I am betting you are sick to death of turkey dinner reincarnated aren't you? All those pot pies, turkey sandwiches, turkey soup, etc. This meal has nothing to do with the holidays and everything to do with deliciousness. It is a great way to get in the decadence of alfredo without the guilt and you know what is really awesome? If you somehow have leftovers they won't be sitting in a big pile of oil the next morning like traditional alfredo!



Shrimp & Scallop Alfredo: Serves 4

8oz Pasta
1/2lbs Shrimp - Peeled & De-veined
1/2lbs Scallops
1tsp Olive Oil
1/2-1tsp Old Bay
2/3C Milk (Fat Free)
1/2C Chicken Stock (Fat Free)
6TB Cream Cheese - 1/3 less Fat
1/3C Grated Parmesan Cheese
1TB Corn Starch

Bring a large pot of salted water to a boil, add pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat an oven to 400°. Peel your shrimp, rinse the scallops and pat both dry with a paper towel and toss with the olive oil and Old Bay. Place the seafood on a greased pan and place in the oven for approximately 6-8 minutes until cooked through and no longer translucent. Okay pasta and seafood are doing their thing, now to make the sauce. In a blender (or with a fork and some determination) mix together the milk, chicken stock, cream cheese, parmesan cheese and corn starch.

Once everything is cooked we can put it together. Place the drained pasta back in the pasta pot and add the sauce, turn the heat on medium low and keep stirring it all together. The sauce will thicken as it warms. Once it has reached a nice thick gravy consistency add the seafood and all its juices from the pan and cook another minute or two. Remove from the heat, serve & enjoy.

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WW: 10 Points Plus / serving

Teriyaki Dijon Chicken

I hope that everyone had a great Thanksgiving with your families. I enjoyed the Turkey, Stuffing, Mashed Potatoes and Pie and now I am back to cooking on my own food trying to stay as healthy as I can through the holiday season! I love Teriyaki Chicken but wanted to zing it up, after a quick look at my condiments shelf I decided to mix it with some Dijon Mustard. This is a great way to make a quick lunch or dinner.



Teriyaki Dijon Chicken: Serves 2-2

1lbs Chicken Breast
1/3C Teriyaki Sauce (La Choy Brand)
1/4C Dijon Mustard

I like to cut the chicken breast into 2-3 large chunks each so the chicken is all the same size which will cook at the same rate. Place the chicken into a bowl, mix the teriyaki and dijon together and pour over the chicken and toss to coat. Place in the refrigerator and let it marinade for 30-60 minutes then bake at 400° for 25-35 minutes until the chicken is cooked through (cooking time will vary on the size of the chicken pieces).

Serve & Enjoy! I had mine with Roasted Brussel Sprouts and Parmesan Roasted Acorn Squash, delicious side dishes.

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

Gingerbread Baked Oatmeal

A great breakfast (or even dessert!) for Thanksgiving would be this Gingerbread Baked Oatmeal. I still haven't figured out how I like this oatmeal best....hot with some butter melted on top, cold with some cream cheese or just plain and on my plate! Like my other baked oatmeal recipes it is great at keeping you full and provides a lot of wonderful flavor. I love Gingerbread cookies and this definitely reminds me of them. I hope you enjoy.



Gingerbread Baked Oatmeal: Serves 12-18

29oz Pumpkin Puree (Large can)
4 Eggs
3C Milk - I use FF or 1%
1/2C Molasses
1/2C Brown Sugar
1tsp Ground Ginger
2tsp Ground Cloves
2tsp Allspice
2tsp Cinnamon
1tsp Salt
2tsp Baking Powder
7C Oats (Old Fashioned)

In a large mixing bowl whisk together all of the ingredients except for the oats. Once these ingredients are thoroughly mixed together fold in the oats and pour into a greased 13×9 pan. Bake in a 350° oven for 30 minutes, then rotate and continue to cook for another 30 minutes. Remove from the oven and either serve immediately (on its own, or with milk & maple syrup, or some butter!) or refrigerate and have later.

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WW: 5 Points Plus / serving @ 18 servings
7 Points Plus / serving @ 12 servings

Pumpkin Eclair Cake

Yesterday I showed you the traditional Eclair Cake recipe from my Aunt & Girly Obsessions. As soon as my cousin reminded me of this wonderful recipe I started thinking about different ways to make it and immediately thought of a Pumpkin Eclair Cake. This is a delicious way to get that Pumpkin Pie flavor without the guilt.



Pumpkin Eclair Cake: Serves 9

12 Graham Crackers - I used Low Fat Honey Graham Crackers
3.3oz Sugar Free Fat Free Vanilla Pudding - Instant
1.75C Skim Milk
4oz Lite Cool Whip
1/3C Pumpkin Puree (not pumpkin pie filling!)
1/2tsp Cinnamon
1/2tsp Cloves
1/4tsp Ground Ginger

First mix the pudding package with the milk for 2-3 minutes until nice and thick, add in the spices, cool whip and pumpkin and continue to whisk until completely incorporated. Next put a large spoonful of pudding into the bottom of a 9x9 pan and spread it around - this will help the graham crackers to not get stuck to the bottom of the pan. Next layer 4 Graham Crackers on the bottom of the pan and top with a 1/3 of the pudding mix, repeat graham, pudding, graham and ending with the remainder of the pudding mix.

Refrigerate for at least 30-60 minutes before serving, this can be made a day or two in advance. The graham crackers turn into an almost lady finger like texture.

Enjoy!

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WW: 5 Points Plus / serving

Eclair Cake - Girly Obsessions Style

Growing up my Aunt would make this fantastic Eclair Cake that had layers of vanilla pudding, graham crackers and a wonderful chocolate icing. I thought it was the coolest thing ever as it was something that my mom never made so I only got it once or twice a year. My cousin over at Girly Obsessions posted the recipe with step by step directions and she even lightened the recipe up for us!

You know me...as soon as she posted this recipe we started chatting about other alterations we could make, she is excited to try a Christmas Version with Gingerbread & Candy Canes and I wanted to do a Pumpkin Version for Thanksgiving! Check back to Jillian's Kitchen Tomorrow for my version (which is so delicious my pan is almost empty already!)

Parmesan Roasted Acorn Squash

As the days get shorter and colder I crave roasted vegetables more and more.  One that I love is acorn squash.  It is so easy to make, has a delicious sweet flavor and always caramelizes on the edges creating something really delicious. Tonight I took grated parmesan and added it to the squash before roasting and it cooked into the vegetable creating a little crust and some savory notes that complimented the sweetness of the squash. I will definitely be having this again!



Parmesan Roasted Acorn Squash: Serves 2-4

1 Large Acorn Squash (approx 8" in diameter)
1tsp Olive Oil
2TB Grated Parmesan Cheese
Salt & Pepper

Cut the squash into quarters and scoop out the pulp and seeds and discard them. Brush the olive oil onto the flesh of the squash and sprinkle liberally with salt and pepper then the parmesan cheese. Place in a 400° oven for 45 minutes with one of the cut sides flat on the pan. Every 15 minutes rotate to the other cut side until a fork can easily pierce the skin of the squash.

Remove and carefully scoop out, serve and enjoy!

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

Garlic Parmesan Roasted Potatoes

I love making roasted potatoes, they are so good and can take on a multitude of flavors to match any meal. Today I decided I wanted a potato that could be a side dish to a great burger and this mixture of flavors definitely fit the bill.



Garlic Parmesan Roasted Potatoes: Serves 3-4

1lbs Red Potatoes
1TB Olive Oil
1/4tsp Grated Parmesan
1/4-1/2tsp Garlic Powder
Salt & Pepper

Scrub your potatoes and slice into even size shapes (I went for more fry shaped but as long as they are all the same thickness you will be okay). Place the potatoes into a bowl of ice water and stir around, you will notice the water turns cloudy, this is the potato releasing the starch which will allow them to crisp up! Drain and pat dry with a dish towel and place in a dry bowl. Now add the remaining ingredients and toss to evenly coat.

Place on a greased sheet pan in a 400° oven for 45 minutes, giving them a toss every 15 minutes. Remove from the oven serve and enjoy!

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WW: 5 Points Plus / serving @ 3 servings
4 Points Plus / serving @ 4 servings

Cajun Shrimp & Broccoli Pasta

Way back in March I introduced you to my version of Skinny Tastes Lightened up Cajun Pasta. I loved it and have made it many times since then and completely had the intention of having it again this day until I realized that my bell peppers were completely gone so I improvised and found a bag of frozen broccoli in the freezer. This was a great, quick way to get dinner on the table and I think you will enjoy it!



Cajun Shrimp & Broccoli Pasta: Serves 4

8oz Pasta
1lbs Shrimp – Peeled & De-veined
1tsp Olive Oil
1/4C Cream Cheese (1/3 less fat)
1/3C Milk
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay Seasoning or Cajun Seasoning
1lbs Frozen or Fresh Broccoli

Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking pre heat your oven to 400°, toss your shrimp with 1tsp of olive oil and 1/2tsp of cajun seasoning. Spread the shrimp in a single layer on a greased baking sheet and place in the oven for approximately 6-8 minutes, flipping once half way through until the shrimp are completely cooked through. Remove from the oven and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).

Place your broccoli into a steamer basket and steam until cooked through (or if you don't have a steamer basket you can place in a sauce pot with about 1/2" of water and bring to a boil to steam). Once cooked add to the pasta and shrimp.

Now to make the sauce....Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Place in a sauce pot and bring up to a light simmer to melt everything together. Continually stir as it will start to thicken. After a few minutes of allowing the sauce to lightly simmer you can pour it over the pasta, give it a toss and then serve and enjoy!

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WW: 10 Points Plus / Serving

Polish Shepherds Pie

Yes you read that right....Polish Shepherds Pie, yes I did totally make it up. But that is okay because it is tasty, delicious and has the qualities of a traditional shepherds pie with the tastes of a cabbage roll and pierogie all rolled into one!



Polish Shepherds Pie: Serves 6-8

1lbs Ground Beef (I use 93/7)
2lbs Red Potatoes - 1/2" Chunks
2TB Butter
1/2C Sour Cream (I use Daisy's Light)
1TB Olive Oil
1/4C Apple Cider Vinegar
2-3 Carrots - Shredded
1 Onion - Diced
1 Red Cabbage - Sliced
1/2lbs Frozen Cauliflower
15oz Canned Tomato Sauce
1tsp Distilled Vinegar
1/2tsp Parsley
1/2tsp Paprika

First we need to get all the parts made starting with the mashed potatoes. Rinse the potatoes with cold water then place in a pot of cold, salted water and bring to a boil (note I leave the skins on my potatoes, if you don't like mashed potatoes with skins then by all means peel your potatoes!). Cook the potatoes until they are easily broken by a fork. While the potatoes are cooking steam the cauliflower in a steam basket or in a sauce pot with about 1/2" of water in the bottom until the cauliflower is also easily pierced with a fork. Once both are done cooking you can toss them in a large bowl with the butter and sour cream and add salt and pepper to taste then mash with a potato masher or a mixer until nice and smooth. Now set to the side while we make the other parts.

In a small sauce pot mix the tomato sauce with the distilled vinegar, parsley and paprika and put over low heat to lowly simmer while everything else is being prepared.

In a large (and I mean large) pot heat the olive oil over medium heat and add the sliced cabbage, onions and carrots together with some salt and pepper and saute for 10-15 minutes allowing the cabbage to soften and start to caramelize. Now add the apple cider vinegar to the pot and allow it to simmer in the vegetables.

Finally....in a greased saute pan brown the ground beef over medium heat with some salt and pepper until cooked through. Drain the grease from the meat and add the beef to the vegetable pot and pour the tomato sauce over the mixture and give it a few good stirs to mix it all together.

Now we can assemble! In a 13x9 pan pour the meat and vegetable mixture in and pat it down evenly. Next place the mashed potato mixture on top and with a fork rake it evenly over the mixture and place in a 400° oven for 35-40 minutes until the potatoes have started to brown. Remove from the oven and let it cool for a minute or two then serve and enjoy!

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WW: 7 Points Plus / serving @ 6 servings
6 Points Plus / serving @ 8 servings