Thanksgiving 2013

Hello Everyone!! Happy almost Gobble Gobble Day. I hope you are all ready for the holiday but if you are looking for a last minute dish why not consider one of these Jillian's Kitchen Favorites?! Some of these will definitely be on our table this year, my sister is hosting for the first time ever and is adding some new recipes to our traditional table setting, I am excited to share those with you after the holiday and taste testing.

Thanksgiving Favorites

Stuffing / Dressing (I never knew what the difference was until I became a Food Network Fanatic... Stuffing is actually stuffed into the bird and cooked, Dressing is made as a side dish in a casserole, but the actual recipe can be identical!) This recipe is my families stuffing that has been made for decades in my family, it wouldn't be Thanksgiving without it. This year my sister will also be making a cranberry apple dressing which will hopefully be as delicious as it sounds so keep your eyes open for a potential new recipe soon!



Cream of Roasted Asparagus Soup - I love all things asparagus and with the cold weather the east coast has been experiencing this week a nice warm soup would do a body good!! If you aren't an asparagus fan check out Roasted Buttercup / Acorn Squash Soup either is bound to be a hit around the table.



Broccoli Casserole Another newbie to our table but not a newbie to our family will be the Broccoli Casserole, I absolutely love this dish, it is very reminiscent of Thanksgiving to me as it has all the veggies mixed together and would go good on top of a scoop of Mashed Potatoes! I love making a veggie mountain in my potatoes and as this dish has broccoli corn and cheese it is like having the best of a twice baked potato on your plate.



Apple Pie Now no Thanksgiving is complete without an Apple Pie! I love to take a pie crust and a small cookie cutter and make a fun top to mine, it looks impressive but is so simple! No worries about making the perfect top crust and you get to be a little artsy and play with your food! If you aren't into all that crust you can also try an Apple Crisp, maybe with some of those leftover cranberries thrown in!



Now....Leftovers...which lets be honest many people look forward to more than the actual meal!

I love when my mom makes a Turkey Noodle Soup the next day, all those leftover bits of turkey stuck to the bones? pull them off and make a chicken noodle soup but with turkey! if you have some extra stuffing, go ahead and put some globs of that in there too, it adds great flavor and texture.



If soup isn't your thing you can also make Roasted Turkey Salad - same as Roasted Chicken Salad, just use that turkey!



I also had a great sandwich this past weekend....sliced roasted turkey....thick slabs of brie....some spicy mustard all on a flatbread. OMG. It was delicious and for those big cranberry lovers I'm sure some of that gelatinous wonder would be a nice addition to the sandwich as well.

Lastly, Fried Mashed Potatoes, these are so delicious and great for breakfast the next morning, you can serve with eggs, on their own, or as another layer on that turkey sandwich!

Recipe Flashback - Rustic Potato Pancakes

When I was making the French Onion Meatloaf the other day I felt like potatoes but had had mashed potatoes a few times in the previous weeks and decided to have these great Rustic Potato Pancakes. They are extremely simple to put together, I can alter the flavors to match my meal and they don't take long to cook at all. If you wanted to do something a little different at thanksgiving these could be great with some thyme, rosemary and garlic powder to go with the turkey (or day after turkey!)





I made this recipe exactly as it is called for in the original because the flavors went well with my meal but feel free to experiment and make it your own!

Recipe Flashback - French Onion Meatloaf

To continue on my month or so of making my own recipes and sharing them with you again I bring you French Onion Meatloaf. This is a recipe I saw on Rachel Ray, made, loved and then promptly forgot about! Occasionally I would have people tell me how much they enjoy it, how their picky husband requests it and their kids can't get enough. So I decided this definitely had to be on my list of recipes to make again.



I was making this for someone who isn't very crazy about the texture of vegetables at times, so after I finished making the sauce I tossed it into a blender and pureed, it still tastes delicious, has all the nutrients and flavor of those caramelized onions and made for a nice dinner. It made me think of how you could sneak this into those children who say "but Mom I SEE the onions, I'm not eating it!" Now they will just think you are giving them a great gravy.

Check back in a few days to see what great potato side dish I made with it.

Happy November - Recipe Flashback

Hello Everyone! I realize I haven't posted in over a month, lots has been going on in what I refer to as "Jill World" including a move which has resulted in my now having a kitchen that is bigger than a shoe box! It's weird not having kitchen supplies in odd places like the bathroom closet, the dishwasher which I used for baking storage, etc. I am in the process of unpacking and getting settled but I am still cooking, I am doing something I often do, making my own recipes! I thought we would do a throw back month where I share with you some recipes I am revisiting and if I change anything up I'll let you know.

It was a whopping 32 degrees when I woke up yesterday and I knew I needed to make something that would warm me right on up. I looked through my recipes and knew that Chicken Corn Chowder would make me quite happy! We ate this after it had been fully cooked and simmering on the stove for a good 1.5-2 hours with the cream added so the flavors had time to start marrying together but I know it will be even better today.



In the original recipe I made it in the slow cooker and only used 2C of stock. This time I added a third cup of stock and cooked it on the stove top. I added everything but the milk, heavy cream and corn starch to a large stock pot, brought up to a boil, reduced to a simmer for about an hour until the potatoes were fully cooked through, then added the milk, cream and corn starch (which had been mixed into the milk), brought back up to a boil and reduced to a simmer one more time for about 20 minutes. Then I turned it down to low and let it sit on the stove for another hour - now keep in mind you could easily eat it after the first 20 minutes of simmering with the cream, but really? the longer it sits the better it is. So I finally gave in and had a bowl and mmmmm mmmmm was I happy :)

Give it a shot when you have a nice cold day coming up or just want to taste the deliciousness! I promise I'll keep on posting, I am cooking, I haven't disappeared! I will also post some of my favorite Thanksgiving Recipes for all of you making the meal or bringing something to a family gathering!

Slow Cooker Pot Roast

I love Pot Roast, yet I have only ever made it once before. This was the meal I would request when I came home from college, I loved that deep flavor of the meat that infused all the vegetables that it was cooked with and the nice fall apart texture of everything! I finally decided I needed to have pot roast and what better way to have it then to put it in the slow cooker before I left for work. 10 minutes of prep, go to work, come home and when you are ready for dinner, serve! So simple and guaranteed to impress your family with a good home cooked meal during the week!



Slow Cooker Pot Roast: 4-6

3lbs Beef Chuck Roast
2C Beef Stock
1tsp Crushed Rosemary (dried)
1tsp Onion Powder
~ 1-2lbs Red Potatoes - Halved
6-8 Large Carrots - Peeled & Cut into 3" Segments
1 Large Onion - Cut into Wedges (approx 6-8)
Salt & Pepper

Place the vegetables on the bottom of your slow cooker, coat the roast with the rosemary, onion powder, salt & pepper on all sides and place on top of the vegetables. Pour the stock over everything. Place the lid on the slow cooker, and cook on low for 8-10 hours. (note mine was going to be cooking for 11-12 hours - long work day, late dinner time! and my slow cooker cooks fast so I set mine to cook on low for 1.5 hours then switch to warm for the remaining time)

At the end of the cooking time the meat should be falling apart easily. I chose to take about 2C of the drippings in the slow cooker and to add a mixture of 1/4C of milk and 2TB of cornstarch to it in a small stock pot which I brought up to a boil while whisking until thickened to a nice gravy consistency. Serve & Enjoy!

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WW: 3oz COOKED Pot Roast is 8 Points Plus. In a 3 pound raw chuck roast I would say you can easily get 4-6, 3oz cooked servings. I have not included points for the potatoes as that is something you can easily calculate or alter to your individual plan.

Cabbage Rolls

Good Morning everyone! I was in Maine a few weeks ago for one of my best friends weddings (which was totally awesome!) and in the days before we were doing all those last minute chores, setting up, favor bags, hair, nails, etc. and her wonderful Aunt brought us delicious cabbage rolls for lunch one day. I took one bite and knew I needed the recipe. I just made a cabbage roll casserole and used her spices in it and I instantly fell in love again with cabbage rolls (not that I ever fell out of love!) Feel free to use this stuffing recipe to either make traditional cabbage rolls or to make a cabbage roll casserole! Either way you will not be sorry, well maybe when it is all gone.



Cabbage Rolls:

1lbs Ground Beef - I use 93/7
1/2C Rice
1C Water
1tsp Cinnamon
1tsp Allspice
2tsp Dried Mint Flakes
2tsp Onion Powder
2 Cloves Garlic - Minced
2 Carrots - Shredded
1 Onion - Diced
1 Can Diced Tomatoes (15oz)
2 Cans Tomato Sauce (15oz Each)
Juice of 2 Lemons
1 Cabbage

Okay first decision - cabbage roll or cabbage roll casserole.... I'm going to give you the instructions for cabbage roll casserole, but if you want to do traditional rolls just core a green cabbage and boil it in a large pot of salted water until the leaves are soft and pliable, then stuff, roll and place in the casserole dish.

To make cabbage roll casserole you need to roast the cabbage.

While the cabbage is roasting, place the water and rice in a small sauce pot and bring to a boil, stir once, reduce to a simmer, cover and cook until all the water has evaporated, remove from the heat and set to the side.

While the rice is cooking place the ground beef, onions, garlic, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint, 1tsp onion powder and some salt and pepper in a large saute pan and cook over medium heat until the beef is cooked completely through. Drain the beef and return the mixture to the pan. Add the rice, shredded carrots and tomatoes to the beef mixture.

Give a quick rinse to the rice pot then place it back on the stove and add the tomato sauce, lemon juice, 1/2tsp cinnamon, 1/2tsp allspice, 1tsp mint and 1tsp of onion powder to the sauce, bring up to a boil, stir and reduce to a simmer, cook for a few minutes then remove from the heat.

Once everything is cooked we can assemble! In a 13x9 place half the sauce and spread evenly on the bottom, then layer half of the cabbage leaves on top of the sauce, now spread the beef mixture all over the cabbage, top with the remaining cabbage then the remaining sauce and toss in a 350° oven for 30-45 minutes until nice and bubbly. (For Cabbage Rolls you will still place sauce on bottom, then place rolls on top of sauce, then top with the remaining sauce!)

This is great the first day but even better the second day after it has a chance to marry all the flavors together! Serve & Enjoy.

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

Sourdough Bread

Hi Everyone, sorry for the blogging hiatus! I am still cooking, just haven't had a ton of time to put together posts. I appreciate the emails asking if I am okay and when I will be posting again. This recipe is one I saw on pinterest from The Italian Dish that looked so good and promised to be super duper easy so I had to try it. I must say it was such a success that I have already made it twice! The beauty of this recipe - it takes less than 5 minutes to make the dough, within 2 hours it is ready to cook, you only cook what you want and put the rest of the dough in the fridge for use later (that's right....you can have fresh bread at every meal if you wanted!), the dough lasts up to two weeks in the fridge and the taste only gets better (more sourdough like) with time. I made a half batch of what was called for on The Italian Dish, which makes approximately (2) 8-10" loaves about 4" in diameter. Because you decide the size of your loaf cooking time may vary depending on what size you decide to bake. I love that I can do dinner rolls as easy as I could do a full loaf of bread for sandwiches. (this recipe is for the full batch, works well as a half batch as well!)



Sourdough Bread

2 Packets Instant Yeast (~1-1/2 TB)
3C Lukewarm Water
1-1/2TB Salt
6-1/2C Flour (I used King Arthur Brand - White All Purpose)

Instructions...get ready to be blown away. Put the yeast, water and salt in a large plastic bowl, mix together for a few seconds. Add in the flour - yes you can really just dump it all in there, no you don't sift it!, mix with a wooden spoon. Just mix until all of the water is incorporated into the flour and you can't see any dry pieces of flour. Totally fine that there are lumps and bumbs. Let it sit on the counter for 2 hours then put in the fridge until you are ready to use. You do want to put a lid on it but make sure the edge is off of it as the bread needs to breathe. (I just laid my lid on lopsided so the corners were open).

If you want to make it right away it is ready to bake after the 2 hours on the counter or anytime after you put it in the fridge. Just cut off a hunk of dough (or use the whole thing if you want a super huge loaf), coat your hands in flour and dust a bit on top of the dough so it doesn't all stick to you and gently fold it in on itself until it has a nice smooth top and all the edges are under the loaf. Place it on a piece of parchment paper on top of a cookie sheet and let it sit on the counter for about 30 minutes. While the dough is resting on the counter preheat your oven to 450°. After the dough has finished resting slice the top in a few spots (I usually do a slash through the dough every 2-3" about 1/2" to 1" deep - kitchen scissors work great for this). Place the pan in the oven and bake for approximately 30-35 minutes, the loaf will come out and nice and golden brown with a very nice crust to it.

Cut open, try not to burn your fingers on the deliciousness, serve and enjoy!

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WW: 75 Points Plus / Batch ** - Note a batch should easily make (4) 8-10" loaves that are 4" in diameter. If made into 4 loaves, each loaf would be 19 points. Each loaf could easily have 8 slices, each slice being approximately 2 Points Plus.

Sauteed Cabbage with Canadian Bacon & Onions

I haven't had cabbage in a long time and decided I would have it with some teriyaki chicken. I figured I would just saute it on the stove as I love the way it caramelizes and then I could add some onions to it as well. Earlier in the week I had made some Canadian Bacon Shrimp & Grits and had extra bacon left over so I decided it would be a good addition to the dish. This is very easy to make, just takes some time for the cabbage to break down!



Sauteed Cabbage with Canadian Bacon & Onions: serves 4

1 small head of cabbage (about 6" diameter)
1TB Olive Oil
3 Slices Candian Bacon - Chopped
1 Small Onion - Diced
Salt & Pepper

Remove and discolored leaves from your cabbage, then slice into quarters, remove the hard core and discard. Slice the cabbage into ribbons (I tend to do 1" strips). In a large pot add the olive oil over medium heat and after it has warmed up add the onions and bacon and let them cook for about 2 minutes then add the cabbage with a generous dose of salt and pepper. Stir to coat the cabbage in oil, toss a lid on the pot and come back in about 5 minutes, give it a stir and repeat until your cabbage has started to wilt. At this point you can keep the lid off and just continue to stir every few minutes until the cabbage turns a nice golden brown and is soft. Remove from the heat, serve and enjoy!

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WW: 1 Points Plus / serving

Chicken Lomein

For weeks I have been jonesing for some lomein, like seriously considered ordering from the really sketchy place that makes it so well and tasty but I know I don't want to see the state of their kitchen. Yesterday I made some quick teriyaki chicken breasts and had some left over as well as the sauce it was cooked in, I decided it would make a good sauce to a stir fry and then the light bulbs went off - it would make a good sauce to a lomein! I know technically lomein sauce is just soy sauce...but let me tell you, whenever I try just soy sauce it tastes just like it sounds....like soy sauce, not like delicious lomein. I was very happy with the way this recipe turned out, it had a nice zing to it and was close enough to take out that my craving is gone and I am pretty positive I had a much healthier meal then if I had ordered in.



Chicken Lomein: serves 4

8oz Chicken Breast
3TB Teriyaki Sauce
1tsp Soy Sauce
1tsp Lime Juice
1tsp Sriracha
8oz Spaghetti
1TB Olive Oil
1TB Fresh Ginger - Grated
2 Garlic Cloves - Minced
2-3C Fresh Broccoli
2 Large Carrots - Chopped into Rounds
1 Large Onion - Sliced
1 Zucchini - Thick Sliced (1/4")
1/4C Chicken Stock - Fat Free
Salt & Pepper

Combine the teriyaki, soy sauce, lime juice and sriracha, cover the chicken in the sauce in a small baking dish and let it marinade for at least 20-30 minutes. Heat your oven to 375° and place the chicken dish into the oven. Cook for approximately 20-30 minutes (depends on the thickness of your chicken) until the chicken is cooked through completely. When it is finished cooking just set to the side to rest while you finish the rest of the meal. (I made this the night before - had doubled the recipe and just used leftovers for this dish)

Once the chicken has been in the oven for 10-15 minutes we can get started on the rest of the dish. Bring a large pot of salted water to a boil and cook the pasta to al dente. Once it is finished cooking drain and return to the pot. While the pasta is cooking place 1tsp of oil in a large saute pan with the garlic and ginger over medium heat, after 30-40 seconds the garlic and ginger should be turning fragrant, add the carrots and broccoli with some salt and pepper, stir to coat with the oil and garlic/ginger mix and cover with a lid. Every 2-3 minutes give it a stir and after 6-8 minutes add another teaspoon of oil to the pan and add the onions with some more salt and pepper. Stir the onions in and continue to cook for another 4-5 minutes until the onions start to look translucent. Finally add the remaining teaspoon of oil with the zucchini and a pinch more salt and pepper. Continue to cook the veggies until the zucchini soften.

Now all parts should be complete, cut the chicken into bite size strips / pieces and add to the vegetable mix with about 1/4 of the sauce left in the pan from cooking the chicken. Add the remaining sauce to the pasta and give it a toss to incorporate. Turn the heat off of the veggies, cover both the veggies and pasta with a lid and let it all sit in the sauce for a few minutes. Toss everything together then serve and enjoy!

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WW: 8 Points Plus / serving

Jillian's Kitchen Featured on Avelist

Hello Jillian's Kitchen Readers! I hope you are all doing well, your summer is ending nicely and you are looking forward to Fall. I love the season change and this morning there was a decided chill in the air which reminded me Fall is right around the corner. I wanted to share a new online tool that I am using - Avelist - it is a great way to make lists of things you need to do at home, grocery list, favorite recipes, restaurants to try, anything you can think of where a list would come in handy as well as to see what other people are making lists of (don't worry there is a private or public option to each list so if you don't want to share you don't have to!). I feel that I am semi OCD and love to have lists, I like the sense of accomplishment when I finish something or just the ordering of my thoughts in one place.

I started using Avelist a month or so ago and have found it useful to keep my grocery list as well as recipes I want to try as I can add to it from anywhere (including my smart phone!) Avelist asked me to contribute to their site and this week they featured one of my shared lists which shows my Top 10 Favorite Recipes from Jillian's Kitchen. If you have a minute go check it out and maybe you will find a new way to List as well as some of my favorite recipes which may now become some of your favorites!

Here is a screen shot of my homepage so you get an idea of what it looks like:

Shrimp & Broccoli One Pot Wonder

At the end of July I shared my take on Budget Bytes, Italian One Pot Wonder. I loved the concept of this dish, everything goes in one pot, a little stirring and I got a tasty filling dinner with plenty of veggies, taste and my favorite ingredient...pasta! I got to thinking that I would like to do another version with some shrimp and broccoli so I stood in front of my pot and made my own One Pot Wonder and was quite thrilled with the results.



Shrimp & Broccoli One Pot Wonder: serves 4

2C Chicken Stock - Fat Free
1C Tomato Sauce
15oz Canned Tomatoes - Diced
8oz Pasta
1 Large Onion - Thinly Sliced
2 Cloves Garlic - Minced
1TB Basil
1TB Oregano
Salt & Pepper
1lbs Shrimp - Peeled & De-veined
1lbs Frozen Broccoli - Thawed
4oz Feta Cheese - Crumbled

In a big sauce pot add the chicken stock, tomato sauce, tomatoes, pasta (I suggest using a shape or thick pasta over angel hair or spaghetti), onion, garlic, basil, oregano and salt & pepper. Turn the heat on high, bring up to a boil (no lid while heating up!) and continue cooking the dish without a lid, stirring occasionally (more often as more liquid absorbs into the pasta). Keep the pot boiling at a steady pace, it is okay to turn it down slightly if it is trying to bubble out of the pot. Once about 95% of the sauce has absorbed into the pasta add the broccoli - I thawed mine in a bowl of warm water, then drained and squeezed out the excess water. Stir in the broccoli and let the dish continue to bubble away, once it is just about 99% finished absorbing the juices add the shrimp to the pot and mix them in. Cook for another 2-3 minutes until the shrimp are completely cooked through. Remove from the heat, stir in the feta (or keep to the side and add individually to each bowl), stir, serve and enjoy!

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WW: 10 Points Plus / serving

Cheesy Roasted Potatoes & Beef Casserole

When I got home from vacation I was chilling out on the couch (you have to relax after a vacation right??) and I caught an episode of Trisha Yearwood's new Food Network Show - Trisha's Southern Kitchen where she made an old family favorite "Gwen's Old-Fashioned Potato-Beef Casserole" I didn't really pay attention to the recipe other than to hear "potatoes with ground beef and cheese layered on top". I thought it was fate that I happened to have a huge 1lbs Russet Potato in the fridge, a pound of beef and I had just gotten a bag of cheddar cheese at the grocery store, from there this wonderful tasty, healthy and filling meal was born.



Cheesy Roasted Potatoes & Beef Casserole: Serves 4-6

1lbs Potatoes - Chopped into 1/2" Cubes
2tsp Olive Oil
Salt
Pepper
1/2tsp Paprika
1/4tsp Garlic Powder
1/4tsp Onion Powder
1lbs Ground Beef - I use 93/7 Lean
1 Large Onion - Diced
2 Garlic Cloves - Minced
1lbs Frozen Broccoli - Thawed
1TB Butter
1TB Flour
1/2C Chicken Stock - I use Fat Free
4oz Shredded Cheddar Cheese

First you need to chop the potatoes, I like to then rinse them in cold water to remove excess starch then pat dry with a dish towel. Toss your cut and rinsed potatoes into a bowl and toss with 1tsp of the olive oil, salt, pepper, paprika, garlic powder and onion powder. Place into a greased casserole dish (I used a 10x8" pan) and put in a 400° oven for approximately 45 minutes - tossing every 15 minutes until the potatoes are fork tender.

While the potatoes are cooking you can make the beef mixture. Place the remaining teaspoon of olive oil in a large skillet over medium heat, add the garlic and let it cook for 30-40 seconds then add the onions with some salt and pepper. Cook the onions for about 2 minutes then add the ground beef to the skillet with generous salt and pepper. Break up the beef and continue to brown it. While the beef is browning take the thawed broccoli and squeeze out as much liquid as you can (Hint: I just ripped a hole in the top of the bag then turned it upside down and squeezed) This will make sure you don't have a runny casserole. Toss the broccoli in with the beef - it doesn't need to cook long as it comes partially cooked in the bag. Once the beef is completely browned dump the whole mixture into a large colander and stir it around to drain the grease from the mixture.

Once the potatoes are fork tender pour the beef & broccoli mixture over them and place back in the oven while you make the cheese sauce. In a small sauce pot melt the butter over medium heat, once melted add the flour and whisk together for a minute or two. Add the chicken stock and continue to whisk, bring up to a boil which will thicken the sauce quickly. Once the sauce is the consistency of gravy add the cheese and remove from the heat, continue to stir until melted through. Pull the casserole out of the oven and pour the sauce over the top. Place back in the oven for 5-10 minutes. Remove, serve & enjoy!

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

Italian One Pot Wonder

Hi All! I hope you have had a good week, I am home from vacation and ready to cook some more. I wanted to share a great one pot meal I had right before vacation that I found on pinterest. I changed it slowly from the original recipe on Budget Bytes to be a little more weight watcher friendly but really this recipe is simple, easy and beyond tasty!



Italian One Pot Wonder: Serves 4-6

12oz Pasta
3C Chicken or Veggie Stock - Fat Free
10oz Frozen Spinach
8oz Tomato Sauce
1 Large Onion - Thinly Sliced
2 Garlic Cloves - Thinly Sliced
2tsp Dried Basil
2tsp Dried Oregano
1 Bay Leaf
1 Can Diced Tomatoes - 15 oz - do not drain
4oz Crumbled Feta Cheese

In a large sauce pot put in everything but the Feta Cheese. Cover & bring it up to a boil stirring occasionally while it is getting ready to boil - you want to break up the spinach which is essentially a huge ice cube in the pot. Once the pot is boiling remove the lid and stir occasionally, you will need to stir more often as the liquid evaporates and incorporates into the pasta. That is right....all this liquid, well the mass majority of it, will be absorbed into the pasta, no draining required! Okay so within 10-15 minutes it will be time to eat, stir until your pasta is done and has absorbed the liquid, remove from the heat, scoop into bowls, top with the crumbled feta, serve and enjoy!

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

Grilled Pineapple

This recipe is courtesy of my sister, she was making a nice dinner for a friend and told me that this Grilled Pineapple was fantastic....of course I wouldn't know as my grill lives at my sister's house!! Someday I will live in a place that allows them again, until then we will have to take her word for the awesomeness of this recipe.



Grilled Pineapple: Serves 6-8

1 Large Ripe Pineapple
1/4C Honey
1TB Lemon Juice
1tsp Crushed Mint Leaves

First mix together the honey, lemon juice and mint and set to the side while you prepare the pineapple. Remove the top from the pineapple and leaving the rind on, slice vertically from top through bottom splitting the pineapple in half. Next slice each half length wise then carefully slice out the central core (hard part of the pineapple). Continue slicing the pineapple length wise until you have approximately 6-8 slices. My sister says you want to leave the rind on as it will help it retain its shape and form on the grill.

Next brush the fruit with the marinade and place cut side down on a grill for approximatly 10-15 minutes, remove from the grill and it is your option to keep the rind on for presentation or remove for quick eating :) Serve & Enjoy

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WW: 1 Points Plus / serving

Creamed Cucumbers

Is it hotter than you know what where you are too? I was really glad when I got home that I had some creamed cucumbers in my fridge as they are cool and refreshing and a side dish that reminds me of my childhood eating dinner on the back porch in the summer. This recipe is super simple with little prep time but does requires some waiting time before you can eat!



Creamed Cucumbers: Serves 4

2 Large Cucumbers - Peeled & Sliced Very Thin!!
1/2C Yellow Onion - Diced very fine
Salt / Pepper
2TB Sour Cream - I use Daisy's Light
2TB Mayo
1TB White Distilled Vinegar

Peel and Slice your cucumbers very thin - I used a mandolin to get consistent slices. Toss the cucumbers, onion and some salt and pepper together and place in a colander, then place the colander in a bowl (the bowl will need to be able to hold a cup or two of liquid). Now for the waiting part, the cucumbers need to release liquid, so I took an old cool-whip lid and placed it in the colander on top of the cucumbers then put a huge can of tomato sauce on top of it, this helps the cucumbers release their liquid. Place the setup in the fridge and give it at least an hour to release the liquid. I probably had 2C of cucumber juice in the bowl after an hour or two. About 30 minutes before you are ready to eat remove the cucumbers from the colander and place in a bowl, discard the liquid, and add in the remaining ingredients - sour cream, mayo and vinegar. Stir to incorporate, let it sit in the fridge for 30 min to give the sauce a chance to get the cucumber flavor in it then serve and enjoy!

This is a perfect side dish to burgers, grilled chicken, steak, kabobs, basically any summer dish! If you don't use it all in the first day that is okay, it just may be a little runnier the next day but still delicious!

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WW: 1 Points Plus / serving

Cream of Roasted Asparagus Soup

This is a soup that I have been meaning to make for years. When I was an intern in college my bosses took me out to a great little restaurant near our office that had a fantastic cream of asparagus soup, it was my first taste of asparagus actually. I finally saw it on sale at the grocery store and decided to just wing it. The result was nice and light with a slight thickness to the soup. I decided to roast my asparagus instead of only boiling in an attempt to really bring the flavor out and I believe it was a complete success. The whole soup was made in about 30 minutes and ready to eat in another 30 minutes and like any good recipe it only got better the longer it sat!

On a side note.... How are you all liking the mobile app? My sister has been working diligently to make it even better and easier to navigate and I really appreciate her efforts! If you don't have it and want to give it a try just go to Jillian's Kitchen on your phone and it should prompt you to try the mobile app, if not there is a link in the upper right hand corner of the navigation bar over >>>>>> there that will help you download it.



Cream of Roasted Asparagus Soup: Serves 4

2 Pounds Fresh Asparagus
1TB Olive Oil
2TB Butter
2C Milk (I used Fat Free)
2TB Flour
4C Chicken Stock (I used Fat Free) ** for vegetarians feel free to use Veggie Stock
1 Onion - Chopped (approx 1/2-3/4C)
Salt & Pepper

First you need to roast the asparagus, so turn your oven to 400°, rinse your asparagus and trim the rough ends off while the oven heats up. Toss the asparagus with the olive oil and a generous amount of salt and pepper. Spread out in a single layer on a sheet pan or two and place in the oven for about 15-20 minutes - you want the asparagus to actually get a little soft as in the end we blend it all together. While the asparagus is cooking you can get the rest of the soup going.

In a large pot bring your chicken stock to a low boil / simmer. In a skillet add 1TB of butter with the onions and some salt and pepper, cook over medium heat until the onions are very soft and translucent, add the remaining tablespoon of butter and once it has melted add the flour and stir constantly to make a paste, continue stirring so the flour doesn't burn and let it cook for a minute. Once the flour has had a minute to cook add the milk and with a whisk incorporate the flour into the milk, bring up to a low simmer while constantly stirring and let the milk and flour mixture thicken. Once it has gotten to a thin gravy consistency add it to the chicken stock and stir to mix it all together.

Okay your asparagus should be done cooking by now, take about 1/3 of the asparagus and chop it into 1" segments and set to the side, toss the remaining asparagus into the stock pot and let it cook for a minute or two. Now for the fun part....get your blender out! Pour the soup and asparagus into the blender (make sure to leave some air space and keep your hand on top of the lid, I typically fill the blender up halfway! the steam will try to push the lid off - I learned this the hard way when I exploded hot berry compote all over my fridge, ceiling and cabinets years ago!). Now blend, puree, beat the heck out of it until nice and smooth, put in a new stock pot or a big bowl and repeat until all of the soup and asparagus that was in the pot is blended. Return all of the blended soup to the stock pot and let it simmer for 15-30 minutes just so all the flavors can merry together, give it a stir occasionally and once you have finished cooking it add those reserved asparagus segments to the soup, ladle up, serve and enjoy!

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WW: 4 Points Plus / serving

Red Velvet Cupcakes - Fourth of July Fun!

One of the summer interns in my office makes great baked goods and today was no exception! She made us wonderful red velvet cupcakes with cream cheese frosting and blue sprinkles and I just had to share with you. If you are looking for a sweet treat to take with you to a Fourth of July Party or you just want to have some fun with your kids give this recipe from food network a try.



Red Velvet Cupcakes: 24 Cupcakes

Cake:
2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cocoa powder
1 1/2 cups vegetable oil **
1 cup buttermilk - room temperature
2 large eggs, room temperature
2 tablespoons red food coloring
1 teaspoon white distilled vinegar
1 teaspoon vanilla extract

Icing:
1 pound cream cheese - softened **
2 sticks butter - softened **
1 teaspoon vanilla extract
4 cups sifted confectioners sugar **

(** - see the points calculations for some possible substitutions to lower point values!)

To make the cakes sift all of the dry ingredients together in one bowl and in another bowl mix all of the liquid ingredients. Gradually add the dry ingredients to the wet, mix completely until the mix is nice and smooth. Pre-heat your oven to 350°, put 24 cupcake liners in your cupcake tin and fill to 2/3 full. Once the oven is heated up place the cupcakes in and bake for 20-22 minutes, half way through the cooking process rotate your pans 180 degrees so your cupcakes cook evenly.

While your cupcakes are cooking you can make the icing (my favorite part!). With a mixer beat together the cream cheese, butter and vanilla until nice and smooth, slowly add the sugar and incorporate it into the wet mix, turn the speed up to high and beat until nice and fluffy.

Once the cupcakes have finished cooking and have cooled off then spread the icing on top, if you want to get really fancy you can put the icing into a bag, snip the end off and pipe onto the cupcakes.

Now to make Fourth of July Special Cupcakes add some blue sprinkles to the top and enjoy!

Happy Fourth Everyone!

- Jillian's Kitchen

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WW: 12 Points Plus / cupcake **

** Note, the points above are for the recipe as is....I would suggest trying the following to reduce points: swap 1.5C of applesauce for the vegetable oil, and change the icing to 8oz of 1/3 less fat cream cheese and 2C of confectioner's sugar with a teaspoon of vanilla - yes you read that right....no butter and halving the rest of the ingredients! This will reduce the points to: 4 points per cupcake - I haven't tried this as I just had the real thing today, I will have to give it a shot though!

Roasted Veggie Stir Fry

Some weeks I just feel like I am in need of veggies, lots and lots of veggies. The last week I had had an encounter with pizza, cake, blueberry muffins, and who knows what else, and I was really trying to get back into the swing of "normal" healthy eating habits. I took one look at my fridge and decided I would roast up a couple pans of veggies, not only did it use the poor neglected veggies but it meant little prep, and very little babysitting of the food while it cooked. I decided about half way through the roasting process that I would make a pot of rice (also little prep and no babysitting required!) and I would make up a quick stir fry sauce to toss the veggies in when they came out. The result was very stir-fry like but with the wonderful caramelization on the veggies from roasting. If you want to bulk this meal up feel free to add some garlic shrimp or chicken!



Roasted Veggie Stir Fry: serves 4

1 Large Onion
4 Large Carrots - Peeled
2 Large Bell Peppers
2C Brussels Sprouts
1 Large Zucchini
2TB Olive Oil
Salt & Pepper
1C Chicken Stock
1tsp Soy Sauce
2TB La Choy Teriyaki Sauce
1TB Corn Starch
1tsp Sriracha
2C Water
1C Rice

First I prepped all of my veggies, I cut the ends off the sprouts and sliced in half, peeled and halved the carrots, slicing into 3-4" long segments, chopped the onion and peppers into approximatly 1" squares and chopped the zucchini into 1/4" rounds. I suggest keeping all the veggies separate as they all require different roasting times. Toss the veggies with the olive oil (approximately 1tsp per type of veggie) and salt and pepper. I then placed the Brussels Sprouts and Carrots on one greased sheet pan, and the peppers and onions on another.

Heat your oven to 400° and place the sprouts and carrots in the oven, in 15 minutes add the second pan with the peppers and onions (don't worry the zucchini will be added!) and toss the carrots and sprouts around. Now start your rice - you have about 30 minutes of cook time left on the veggies which is about how long it takes the rice to cook. Place 2C of water and the rice in a sauce pot with the remaining teaspoon of olive oil and some salt. Bring up to a boil, stir once, reduce to a simmer, cover tightly with a lid then let the rice do its thing and continue to cook until all the water has evaporated. Once the rice finishes cooking fluff with a fork.

Okay first 15 minutes of cooking are done, rice is cooking. Once you hit another 15 minutes (30 minutes total cooking time so far) add the zucchini to the pepper and onion pan and toss all the vegetables again. Continue cooking for another 15 minutes, at the end of 45 minutes your veggies should be done (if your oven runs hot or cool you may need 5 minutes less / 5 minutes more).

Mix together the remaining ingredients (chicken stock, soy & teriyaki sauce, corn starch and sriracha) and cook in a large saute pan, stirring often until the sauce thickens, add all the veggies to the pan and coat in the sauce. Serve over the rice and enjoy!

(note I originally used Goya Yellow Rice but swapped it out for regular rice on day two. I found with the stir fry sauce it was too salty to have the yellow rice as well)

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WW: 7 Points Plus / serving

Corn & Zucchini Skillet

The other day I made Jamie Deen's Marinated Molasses Steak which was ooooh so good and wanted a nice tasty and healthy side dish. I had fresh corn on the cobb, onions and zucchini in the fridge so I did what I do best...toss it all in a skillet and see what happens! Lucky for me it was delicious and now you get to try it too. This is a great way to stretch a starchy vegetable, corn, with a really healthy one like zucchini.



Corn & Zucchini Skillet: Serves 3-4

1.5C Fresh Corn On the Cobb Kernels
3C Shredded Zuchinni
3/4C Chopped Onions
1tsp Olive Oil
2tsp Butter
Salt & Pepper

Carefully slice the kernels off the cobb. In a large skillet heat the olive oil over medium heat and add the onions and corn to the skillet with some salt and pepper. Cook and stir for approximately 5-8 minutes until the onions are translucent and cooked through and the corn turns vibrant yellow. While the corn is cooking squeeze as much liquid as you can out of the zucchini, add the butter to the pan and then add the zucchini to the corn and onions with more salt and pepper. Continue to cook the veggies for another 4-5 minutes until the zucchini cooks through and everything is super delicious. Serve & Enjoy!

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

Jamie Deen Marinated Molasses Steak

This weekend I caught Jamie Deen's new Food Network Show - "Home for Dinner with Jamie Deen" where he showed some of his favorite recipes for Father's Day. One of them was a Marinated Molasses Flank Steak, well lo and behold I go to the grocery store on Sunday and there are two bottom round steaks, totaling 1/2#, perfect amount for me for dinner and lunch the next day! Now I know you are probably thinking "Molasses....isn't that a bit much?" Well with all the other ingredients in the marinade it really turns into a nice tangy sauce that delivers a lot of flavor, but doesn't taste like a molasses cookie, I promise.

On top of that I made a great corn and zucchini side dish to go with the steaks - you will have to check back in a few days for that recipe.



Jamie Deen Marinated Molasses Steak: Serves 2

1/2# Flank or Bottom Round Steak
3TB Molasses
3TB Dijon Mustard
3TB White or Red Wine Vinegar
1TB Soy Sauce
1TB Olive Oil
2TB Chopped Fresh Rosemary (2tsp dried)
2-3 Garlic Cloves - Minced

Take a fork and stab the steak all over on both sides, mix the marinade ingredients together and cover the steak with it (I used a shallow bowl, you could use a ziplock bag). Place in the refrigerator and marinate for at least an hour and up to four to six. 30 minutes before you are ready to cook remove the steak from the fridge and set on the counter to come up to room temperature.

Heat a grill or a cast iron skillet over high heat and once hot add the steak for 3-5 minutes per side (I like my steak rare to medium rare and 3 minutes on each side was perfect for me). Once the steak is finished cooking remove to a plate and let it sit for 5-10 minutes before slicing into it or you chance all the juices running right out of the steak.

Serve and Enjoy!

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WW: 6 Points Plus / serving**

** NOTE: I only used point values for 1/3 of the marinade ingredients as the majority of the marinade does not get used.

Roasted Parmesan Cauliflower

I spent today making 100 guys happy as I delivered beer around a golf course as part of a fundraiser on a near 90° day in Baltimore. I came home with the desire for something healthy but tasty after having a burger and a cookie or two at lunch! I saw a huge head of cauliflower in the fridge and decided I'd experiment a little which is how this recipe was born, it is a great way to dress up cauliflower without needing a lot of ingredients or any extra time. Literally in the oven withing 5 minutes of getting the ingredients out of the fridge.



Roasted Parmesan Cauliflower: serves 3-4

1 Large Head Cauliflower - Cut into equal size pieces
2TB Olive Oil
Salt / Pepper
1/4C Grated Parmesan Cheese

Toss all ingredients together and place on a greased cookie sheet. Place in a 450° oven for approximately 45 minutes, tossing every 15 minutes, until the cauliflower is nice and golden brown and fork tender. Serve & Enjoy!

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

Shrimp & Broccoli Noodle Stir Fry

My friends remembered how excited I was to find Vinegared Red Pepper Paste when we went out for Korean food a few months ago so when they were at a Korean grocery store they picked me up a new bottle which was great as I was out! I'm not good at waiting so I immediately decided to make a stir fry, I only had onions and broccoli for veggies so that was what went in my stir fry, you can feel free to add any veggies YOU like. Note the red pepper paste is spicy, but with the chicken stock and teriyaki it adds more flavor than heat to this dish!



Shrimp & Broccoli Noodle Stir Fry: Serves 4

8oz Rice Noodles
1lbs Shrimp - Peeled & Deveined
2-3C Fresh Broccoli Crowns
1 Onion - Thinly Sliced
2tsp Olive Oil
2 Garlic Cloves - Minced
1C Chicken Stock - Fat Free
1/4C Vinegared Red Pepper Paste
2TB Teriyaki Sauce - LaChoy Brand

Rice noodles are finicky, as my favorite Thai Restaurant Chef told me the other day "If you can't get the noodles cooked right you won't get a good result" It took me a while to realize the instructions on the back of my box of noodles had me soaking the noodles too long. I prefer to get my noodles soft but not completely loose, I drain while they are still very al dente so they continue cooking with the sauce for the stir fry. So lesson to learn here....read the instructions on your individual box of rice noodles, follow those, but experiment as well so you get the texture you want for your noodle!

Now for the instructions....cook your noodles, set to the side. In a large saute pan over medium heat add 1tsp of olive oil with the garlic and onions and cook for 4-5 minutes, stirring occasionally. Add the broccoli to the onions with the other teaspoon of olive oil and cook for another 4-5 minutes (or longer if you don't like your broccoli to have a crunch to it). While the broccoli is cooking mix the chicken stock, red pepper paste and teriyaki sauce together.

Remove the veggies to a side bowl, add the shrimp and about 1/4 of the sauce to the pan and cook for 3-4 minutes until your shrimp is completely cooked through. Once cooked through put the shrimp with the broccoli, add the cooked noodles to the pan and about half of the remaining sauce, stir it all around to coat the noodles, let them absorb in and once they have absorbed the sauce add the rest of the sauce along with the broccoli and shrimp and toss it all around until the noodles have absorbed the majority of the sauce. Turn off the heat, serve and enjoy!
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WW: 10 Points Plus / serving

Caesar Roasted Cabbage

When I was perusing the internet a few weeks ago I saw that someone used Caesar dressing to flavor their cabbage and I thought it was genius! I like to add vinegar at times to my cabbage and to me Caesar has a similar tangy taste to it. I used Newman's Own because it was what I had on hand but you could use any NON-creamy Caesar dressing or even Italian to add a little flair to your cabbage.



Caesar Roasted Cabbage: Serves 4

1 Medium Cabbage - Sliced into ~1" thick Rounds
1/4C Caesar Dressing - NON Creamy

First set your oven to 425°, then slice the cabbage into nice thick rounds, I did approximately 1" slices, lay flat on a greased cookie sheet and pour approximately 1/2TB of dressing on to the top of each round, with your fingers gently push the dressing around to coat the top of the cabbage, keep the remaining Caesar dressing for later in the cooking process. Put the tray in the oven and cook for 20 minutes, after 20 minutes carefully flip the discs and pour the remaining dressing over the new top side of the cabbage, place back in the oven for another 20 minutes, flip again and cook for one last 20 minute set (an hour total). Remove from the oven and enjoy!

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WW: 2 Points Plus / serving

Roasted Garlic & Lemon Shrimp Pasta

A few months ago my sister told me about a tasty dish she had at Applebees, Lemon Shrimp Fettuccine, and asked if I would try to make a dish similar to it though healthier! The description of the dish on Applebees website is: Seared plump shrimp, ripe tomatoes, onions, sautéed fresh spinach and basil served over fettuccine noodles lightly tossed in a roasted garlic cream sauce and topped with artichokes, lemon zest and Parmesan. I am not a huge fan of artichokes and happened to have zucchini on hand so I substituted that for the artichokes and spinach. I really enjoyed this dish and didn't find it to overwhelmingly lemon like some other recipes I have tried. And for those watching their waist line this is only 10 Points Plus on the Weight Watchers system while the original dish from Applebees is 28 Points Plus, so I would call it a success - still tasty and much healthier!



Roasted Garlic & Lemon Shrimp Pasta: Serves 4

8oz Pasta
1lbs Shrimp - Peeled & De-veined
4-6 Garlic Cloves - Separate the the cloves, but leave in their papery shell.
2tsp Olive Oil
1 Zucchini - Chopped
1 Onion - Chopped
1-2 Plum Tomatoes - Seeded & Chopped
1TB Lemon Zest
Juice of 1 Lemon (Approx 1/4C)
1C Chicken Stock
2TB Cream Cheese - I use 1/3 Less Fat
1/4C Parmesan Cheese - Shredded
1tsp Corn Starch
1tsp Basil (Or 1TB fresh if you have it!)
Salt & Pepper

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set to the side. While the pasta is cooking set a large skillet over medium heat and add the whole garlic cloves - paper and all - in the pan with NO oil. cook for 8-10 minutes browning on each side, try not to let them burn, little brown spots are okay. They are ready when you push down on them and can tell they are soft inside. Remove the garlic from the skins and set to the side.

In the same skillet add 1tsp of olive oil with the zucchini, onion and some salt and pepper. Cook for 6-8 minutes until the onions are translucent and the zucchini is cooked through, remove to the side. Add the remaining tsp of olive oil to the pan and add the shrimp with some salt, pepper and half of the basil. Cook for 4-5 minutes until the shrimp are completely cooked through. Add the shrimp to the vegetables on the side.

To make the sauce I tossed the ingredients into the blender, stock, lemon zest and juice, cream cheese, parmesan cheese, corn starch, remaining basil. Lastly peel the papery shell off of the garlic cloves and toss the cloves into the blender and blend until smooth. Once the sauce is fully blended pour it into the skillet over medium heat and stir constantly as it warms up. Once it starts to boil it will thicken pretty quickly. When the sauce has reached a gravy like consistancy add it to the pasta with the shrimp and veggies, stir to incorporate evenly, then cover with a lid and let it sit for a minute or two then serve and enjoy!

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WW: 10 Points Plus / serving

Mexican Beans & Rice

Hi Everyone, remember me!? Sorry I have been MIA for the past few weeks! Between recovering from vacation (it is a hard life lounging on a tropical beach for a week ya know!), and a week long seminar I am finally home and cooking again. At the end of my seminar I spent some great time with my friend Alicia and we made Beans and Rice which were delicious and the inspiration for this meal. I did change things up, adding more veggies and using chorizo instead of ham but the basics are the same. This is a simple meal with tons of flavors, hearty and healthy - some of my favorite characteristics in a dish.



Mexican Beans & Rice: Serves 4

1 Box Goya Yellow Rice
2tsp Olive Oil
8oz Red Potato - Cubed into 1/4" Cubes
1 Bell Pepper - Chopped
1 Onion - Chopped
1oz Chorizo - Chopped into small chunks
1/8-1/4tsp Cayenne Pepper
1/4tsp Coriander
1/4tsp Cumin
8oz Tomato Sauce
1C Salsa
16oz Canned Pinto Beans - Drained & Rinsed
1C Water
Salt & Pepper

First chop up all your veggies, put a teaspoon of olive oil in a large skillet over medium heat and add the potato, bell pepper, onion and chorizo and stir to coat. Add the cayenne pepper, cumin & coriander with some salt and pepper (light on the salt as the chorizo has lots of flavor). Cook for 8-10 minutes until the veggies soften up then add the beans, tomato sauce, salsa and water, give it a stir, bring up to a simmer and cook for 20-30 minutes stirring occasionally. The sauce will thicken as it cooks.

Once you set the veggies to simmer you can get started on the rice. Add 2C of water to a pot with the remaining teaspoon of olive oil, bring up to a boil then add the goya rice (it has seasonings in the rice packet to make it nice and tasty!), let it boil for a minute, then reduce the heat to a low simmer, cover and cook for approximately 25 minutes or until all the water has been absorbed into the rice. Fluff with a fork then split the rice into 4 bowls, top with the veggie mix, serve and enjoy!

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WW: 10 Points Plus / serving

Italian Spiced Wild Rice

The other night I made Italian Spiced Chicken and served it with similarly spiced wild rice and Roasted Brussels Sprouts. I love making side dishes like this that really compliment the main dish and I can fix it and forget about it while it cooks.



Italian Spiced Wild Rice: Serves 4

1C Lundberg Wild Rice
1.75C Water (or Chicken Stock)
1tsp Olive Oil
1/2tsp Oregano
1/2tsp Basil
1/4tsp Garlic Powder
1/4tsp Onion Powder

Place the rice, water, olive oil and seasonings in a small sauce pot, bring up to a boil, reduce to a simmer, cover with a lid and let it cook slowly until all of the water has been absorbed by the rice. Fluff with a fork, serve & enjoy!

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WW: 4 Points Plus / serving

Italian Spiced Chicken

For the past few weeks I have been pretty busy, getting ready for vacation, being on vacation, recovering from vacation....it really is tiring! I didn't have a lot of time to cook and was looking for quick meals. This chicken dish was a result of my having not thought ahead to marinate the chicken, I was really happy with the results and would eat this on its own, on a salad, or mixed into any stir fry.



Tip: To cook your chicken more evenly slice in half horizontally so it is a more even. It also helps speed up your dinner as the chicken cooks in 10-15 minutes!

Italian Spiced Chicken: Serves 2

2 Chicken Breasts (roughly 1/2lbs total)
Salt
Pepper
Garlic Powder
Onion Powder
Oregano
Basil

Lay the chicken breasts out on a plate and lightly sprinkle all of the spices evenly over each side. Place on a greased cookie sheet and bake at 375° for 10-15 minutes (longer if you don't slice your chicken in half)! until the chicken is cooked through. Remove from the oven and let it sit for 5 minutes to make sure the juices stay in the chicken! Serve & Enjoy!

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WW: 3 Points Plus / serving

Shrimp in a Tomato Wine Sauce

Tonight was one of those days that I was debating just ordering take out because I was being super lazy. I finally decided that being lazy was not a good reason to eat junk so I went to my fridge with the idea that I would make something healthy but not something that I really had to think about. I like to call recipes like this one a happy accident, the perfect ingredients were in the fridge and now I have an impressive dish to serve friends.



Shrimp in a Tomato Wine Sauce: Serves 4

8oz Pasta
1lbs Shrimp - Peeled & De-veined
1.5 Pints Cherry Tomatoes
1C Diced Onions
1-2 Garlic Cloves Minced
1tsp Olive Oil
1C White Wine
1/2tsp Oregano
1/2tsp Basil
1TB Butter

Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat the olive oil in a large saute pan over medium heat, add the onions and garlic with some salt and pepper and cook for a minute or two. Add the cherry tomatoes, stir and cover with a lid and let cook for 5-8 minutes, stirring occasionally, until the tomatoes easily pop open when light pressure is applied with the back of a spoon (be careful of squirting liquid!!!) Pop all of the tomatoes, add the oregano and basil and cook for 2-3 minutes with the lid off and the sauce simmering rapidly.

Add the wine - I do this away from the stove to ensure that the alcohol does not catch fire. Stir and bring the sauce back up to a rapid simmer, allow the sauce to reduce for another 5-6 minutes stirring occasionally. Now add the shrimp and butter and stir into the sauce, bring back up to a simmer and cook for another 4-5 minutes until the shrimp is completely cooked through. Remove from the heat and add the cooked pasta. Stir to evenly coat the pasta, cover with a lid and let the sauce soak into the pasta for another 4-5 minutes. Stir once more, serve and enjoy!

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WW: 10 Points Plus / serving

Twice Roasted Cheesy Potatoes

Dear Sister....this recipe is for you. She told me I needed more potato recipes because she didn't want to eat any of the ones I already had again. So I just started to make stuff up and what came out is pretty good! This is a good side dish for any meal but does take some time! I particularly liked it because it warmed my cold apartment up.



Twice Roasted Cheesy Potatoes: Serves 4-8

1.5lbs Red Potatoes (small ones!)
1C Cottage Cheese - Low Fat (I used Daisy Brand)
2oz Shredded Cheddar
1TB Butter
1tsp Olive Oil
Salt & Pepper

At my grocery store they sell bags of small red potatoes that are about 2" around and all the same size, I like using these because the potatoes will cook at the same rate. First scrub your potatoes - leave the skins on! Dry them, toss with the olive oil, salt and pepper and place on a greased cookie sheet. Place in a 450° oven for approximately 30 minutes until the potatoes are easily pierced with a fork - note cooking time can vary depending on the size of your potatoes.

Once they are cooked through add to a stand mixer and on low gently beat until the potatoes are all broken up. Add the remaining ingredients, taste test to see if you need some more salt and pepper, mix again until nicely incorporated. Scoop into a greased casserole dish, rake with a fork to make ridges and put back in the oven for an additional 30 minutes until the top is nice and golden. Serve and Enjoy!

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WW: 7 Points Plus / serving @ 4 servings
5 Points Plus / serving @ 6 servings
3 Points Plus / serving @ 8 servings

Garlic Shrimp & Broccoli

When I want something quick I tend to go to pasta, tonight I decided to go for something different! I thawed some shrimp while I diced my onion, ran some frozen broccoli through hot water to thaw (then gave it a squeeze to get rid of excess liquid), set rice to cooking and within 15 minutes dinner was ready and I was a happy camper!



Garlic Shrimp & Broccoli: Serves 2

1/2lbs Shrimp - Peeled & De-veined
1/2lbs Frozen Broccoli - Thawed
1/2 Red Onion - Diced
1 Garlic Clove - Minced
1tsp Olive Oil
1/2C Rice
1C Water
Salt & Pepper

In a small sauce pot place the water, rice and some salt, bring up to a boil, reduce to a simmer, give a quick stir, cover and forget about it until the rice has absorbed all of the water. Once that is done set to the side.

In a saute pan heat the olive oil over medium heat, add the onions with some salt and pepper and cook for 2 minutes, add the garlic and cook for another 30-40 seconds, then add the broccoli with some salt and pepper and cook for 5 minutes. Once the onion has become translucent add the shrimp with some more salt and pepper and toss around to get the shrimp in an even layer on the bottom of the pan. Cook until the shrimp is no longer translucent.

Remove from the heat and serve over the rice. For an added kick add a tablespoon or two of La Choy Teriyaki Sauce and saute for a minute or two - a great way to spice up left overs!

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WW: 8 Points Plus / serving
9 Points Plus / servings - with the Teriyaki Sauce

Balsamic Vinegar Strawberries

I love Strawberries, and when my grocery store started stocking them I started buying them. I feel kinda foolish because I know these aren't great but they are still getting me out of my banana and apple fruit funk that I have been in for a few weeks now. Well this batch was particularly red but not particularly tasty so I decided I would try to add Balsamic Vinegar to them which I have heard really helps lackluster berries. I always thought "no way that could be good" oh man was I WRONG. This was so delicious I actually had another bowl later in the day with a banana sliced in as well which was just as good.



Balsamic Vinegar Strawberries: Serves 1

1C Sliced Strawberries
1TB Balsamic Vinegar
1tsp Sugar - optional

Toss all the ingredients together, wait a minute or two, toss again - serve and enjoy!

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WW: 0 Points Plus / serving - without sugar
1 Points Plus / serving - with sugar

Cheese Steak Couscous

Growing Up my parents would occasionally make us a cheese steak using Steak-Umms Sliced Steaks. Super simple to use, they cook up in about a minute or two and are quite tasty. I have been craving a cheese steak for weeks now, there is a great deli down the street from my office that makes a killer one, unfortunately it is 3X larger than I need and I know it isn't super healthy. I decided to make my own version that gives me the taste and lets me control what I am putting into my body. It is a darn good thing I put the other servings in containers before I ate mine or I might of eaten the WHOLE pan it was that good!



Cheese Steak Couscous: Serves 4

1 Large Bell Peppers - Sliced
1 Large Onion - Sliced
1C Cherry Tomatoes - Sliced in Half
1tsp Olive Oil
Salt & Pepper
6 Steak Umms
4 Slices American Cheese
1C Israeli Pearled Couscous
1.5C Beef Stock - Fat Free

In a small sauce pot add the beef stock and bring up to a boil, add the couscous, give it a stir, reduce the heat to a simmer, cover and cook until the couscous has absorbed all of the stock. Remove from the heat and set to the side.

While the couscous is cooking heat the olive oil in a saute pan over medium heat, add the onions and peppers with some salt and pepper. Saute for 5-8 minutes until softened and the onions have turned translucent. Add the tomatoes and continue to cook for another minute. Add the couscous to the pan and stir to break up the couscous. Remove from the heat and cover.

In a skillet over medium heat toss the Steak-Umms down in a single layer (you may have to do this in 2-3 batches), sprinkle with some salt and pepper and with a spatula start to break up the steak as it thaws and cooks. Once it has all turned brown drain the fat from the meat and add the meat to the couscous pan. Once all the steak has been added to the couscous break up the cheese and add to the pot as well, turn the heat on low, stir to incorporate the cheese, cover with a lid for a minute or two, stir again and repeat as necessary until the cheese has melted. Serve and Enjoy!

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WW: 10 Points Plus / serving

Asparagus Quiche

When I make asparagus I make a whole pound at a time and tend to have it over 2-3 meals or toss it all into a pasta dish. Last night I had it as a side dish, and this morning I was in the mood for eggs (highly unusual for me!) Knowing I would only want one meal I decided to use my left over roasted asparagus and a single serving ramekin to make myself a single serving quiche! I didn't have any crust on hand but this was tasty none the less!



Asparagus Quiche: Serves 1

1 Egg
1/4C Milk (I use Fat Free)
5-6 Roasted Asparagus Stalks - Cut into 2" segments
1/2oz Cheddar Cheese
Salt & Pepper

Scramble the egg and milk together until nice and frothy, add some salt and pepper and stir again, pour into a greased ramekin. Add the roasted/sauteed asparagus (I used left overs from the night before) and the cheese. Place in a 375° oven for approximately 20-25 minutes until the egg is completely set in the center.

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WW: 4 Points Plus / serving

Wild Rice with a Twist

I often get comments asking why I use white rice and not brown in my recipes. My general response has always been because I grew up on white and I'm not in love with brown and I don't like to eat what I don't love! I have always been a fan though of Near East's Wild Rice which has a certain blend of seasonings to it that I have always enjoyed and seem to have whenever I am making pork. The other day as I was making my Spiced Up Pulled Pork I decided to try a new wild rice blend I got from Lundberg. They make a risotto that I am fond of so when I saw their wild rice blends I decided to give it a try and to spice it myself. As I was using the Montreal Steak in my pork I decided to add it to the rice and what do you know?! it was remarkably similar to the wild rice blend I like from Near East.



Wild Rice: Serves 4

1C Lundberg Wild Rice
1.75C Water (or Chicken Stock)
1tsp Olive Oil
2tsp Montreal Steak Seasoning
2tsp Parsley Flakes (dried)

Place the rice, water, olive oil and montreal steak seasoning in a small sauce pot, bring up to a boil, reduce to a simmer, cover with a lid and let it cook slowly until all of the water has been absorbed by the rice. Fluff with a fork, add the parsley, stir once more, serve & enjoy!

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WW: 4 Points Plus / serving

Spiced Up Pork BBQ

A while ago I shared with you my Mom's Pork BBQ Recipe which is delicious in its own right. I have never made it before, always managed to mooch left overs off of her as she makes a full crock pot full at a time! I finally decided to give it a shot as I knew I didn't have any big plans this weekend and would be around to see the crock pot and experiment some. Somewhere between picking up the pork shoulder and the condiments aisle I decided I was going to use my Mom's recipe as a guide but to switch up the seasonings to be my own. This was definitely worth the time and I will be making again! My family typically serves their pulled pork as a sandwich on a potato roll, but it is also good on its own, over rice, with potatoes, probably even on a flip flop, however you decide to have it you can't go wrong!



Spiced Up Pork BBQ: Serves 6-8

3.5-4lbs Pork Shoulder
3-4TB Montreal Steak Seasoning
1.5C Sweet Baby Rays Sweet & Spicy BBQ Sauce
8oz Tomato Sauce
1 Bell Pepper - Diced
1 Onion - Diced
15oz Can Diced Tomatoes
1TB Worcestershire Sauce
1tsp Liquid Hickory Smoke

Trim as much fat as you can off of your pork and give it a good rinse under cold water. Place in your crock pot and rub all over with the montreal steak seasoning. Carefully pour water half way up the roast trying to not knock off the seasoning. Turn your crock pot on high, cover with a lid and start all your errands...this part could take a while. In 4-6 hours your pork should start to fall apart when you push on it with very little effort (I did flip my pork after 2-3 hours). If your pork doesn't start to fall apart well keep on cooking! Once the pork is cooked to the point of falling apart remove it from the crock pot and shred with a fork.

As I didn't start this until 3pm I decided to put the pork in a container, covered with the broth in the crock pot and put in the fridge over night, drained in the morning and did part two. This isn't a necessary step but my pork was wicked juicy and tender from its soak in the broth over night.

Whether you put your pork in the fridge over night or continue immediately you need to drain the broth from the pork & crock pot to start the next part. Pork in the crock, then add all the remaining ingredients plus an additional tablespoon of Montreal Steak Seasoning. Stir it all together, place on low, cover and cook for 3-4 hours until the vegetables have softened, stirring occasionally.

Serve and enjoy!

Note: My mom often makes a much larger batch and freezes in 2-3 meal serving sizes. It definitely reheats/thaws well so do not be afraid to do this if you have the freezer space.

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

** Note my 3.5lbs Pork Shoulder made 14.5oz of cooked pork shoulder which is what the WW Points Plus Values are based off of.

Cinnamon Swirl Pancakes

On pinterest and facebook I keep seeing these glorious pictures of cinnamon-bun pancakes and I have been dying to try them. I absolutely love cinnamon buns but making a whole pan of them when you live alone isn't always the healthiest idea! Every time I try to find the recipe on pinterest I kept getting just a picture of the deliciousness and no recipe, so I decided to wing it. Mine aren't as beauitful as the ones I have seen but man oh man are they yummy!



Cinnamon Swirl Pancakes: Serves 2

1C Bisquick
1 Egg
1/2C Milk
2tsp Butter
2TB Maple Syrup
1/2tsp Cinnamon

Beat together the egg and milk until frothy, add the Bisquick and stir enough to incorporate. In a microwavable cup place the butter and maple syrup and microwave until the butter is melted, add the cinnamon and 1/4C of the pancake batter to the cup and stir to incorporate.

Place a greased skillet over medium heat and pour the pancake batter onto the skillet. After a minute, gently pour the cinnamon batter mix in a swirl pattern over the pancakes. Once the pancakes have started to form bubbles on the top and are browned on the underside, flip them over and cook for another minute or so until the underside is also browned. Serve & Enjoy.

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WW: 10 Points Plus / serving

Shrimp in a Spicy Pink Sauce

I started this meal with the intention of making a great shrimp and grits dish involving lots of sauteing of vegetables and prep work. I set my shrimp in a bowl of water to defrost then took the dog for what was going to be a quick 10 minute walk. An hour later she had some impromptu dog play time, my fingers were freezing and my grand dinner ideas needed to be modified to be much much quicker to make. From that this dish was born!



Shrimp in a Spicy Pink Sauce: Serves 4

8oz Pasta
1lbs Shrimp - Peeled & De-veined
14oz Canned Tomato Sauce
1-2tsp Minced Red Cherry Peppers
1/2tsp Basil
1/2tsp Oregano
1 Clove Garlic Minced
1tsp Sugar
1/4C Cream Cheese - I use 1/3 less fat

Bring a large pot of salted water to a boil and cook your pasta until al dente. Drain and set to the side. While the pasta is cooking place the tomato sauce, red peppers, basil, oregano, garlic and sugar in a large saute pan or sauce pot and bring to a simmer, add the cream cheese and stir to melt it in, bring back up to a simmer and add the shrimp, stir to cover the shrimp in the sauce and cook for 5-6 minutes until the shrimp are completely cooked through. Remove from the heat, add the cooked pasta and stir. Cover with a lid and let it sit for another 5-6 minutes so the pasta can absorb the gloriousness of the sauce. Serve & Enjoy.

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WW: 9 Points Plus / serving

Salmon and Asparagus Risotto

Risotto is one of those meals that used to scare me because I always heard how time intensive it is to make and hard. Well yes it does take a little bit of time but it isn't hard and I find I can get my dishes done and read a book while it does its thing in the pan. I picked up some salmon from the grocery store and I didn't feel like cooking it how I normally do and decided to just wing a risotto recipe, the result was pretty darn delicious, super simple to make, and sure to impress anyone who eats it!



Salmon and Asparagus Risotto: Serves 4

1C Arborio Rice
1/2C Diced Onion
1tsp Olive Oil
5C Chicken Stock - Fat Free
2 Bay Leaves
12oz Salmon Fillet - Descaled
1lbs Asparagus - Cut into 1-2" Pieces
4oz Goat Cheese
Salt & Pepper

In a sauce pot place the chicken stock and bring up to a simmer, keep on a low simmer so the stock stays just as hot as the risotto. While the stock is heating up place a large saute pan (mine is about 12" round with 2-3" sides), over medium heat. Add the olive oil and allow it to get warm, add the onions with some salt and pepper and cook for 5-7 minutes until the onions turn translucent. Next add the rice to the pan and toss it in the onions, continue to cook and stir the rice for 4-5 minutes to toast the rice, now add about 1C of the stock and the bay leaves to the pan, stir immediately and reduce the heat so there is only a light simmer in the pan. Stir once every other minute until the stock has fully absorbed into the rice, add another cup of liquid and repeat until you are down to the last cup of stock.

While the rice is slowly absorbing the stock you can prepare the asparagus and salmon. I took the bottom 2-3" off of my asparagus (this part is normally woody and not tasty!) then cut into 2" pieces. Next I cubed my salmon into approximately 1" chunks. Set to the side while the risotto is doing its thing.

Once you have put in all but the last cup of stock and it is time to add that last cup add the salmon and asparagus to the pan, then add the last cup of stock, stir then cover with a lid and cook for 4-5 minutes with the lid on, then remove the lid, stir, and let the rice finish absorbing the liquid. About a minute before it has finished absorbing the liquid add the goat cheese and stir to let it melt through. Give it another minute or two to finish absorbing the stock then remove from the heat, serve and enjoy!

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WW: 12 Points Plus / serving

Roasted Green Beans with Blue Cheese

Growing up I have memories of picking green beans then snapping them for what felt like weeks or weeks, though my mom tells me it was more like two to three times and not even for hours and hours! Either way as a kid I was only fond of green beans that were canned and as a grown up I tended to just stay away from them in the grocery store though there was really no reason for me not to like them. As time has gone on I have been trying to incorporate them into my routine more and more. This recipe came from my having both green beans and blue cheese in the fridge and saying "worse comes to worse...I have broccoli for dinner if this is awful!" I actually really enjoyed these and think they are a good side dish to any meal.



Roasted Green Beans with Blue Cheese: Serves 2-4

1lbs Green Beans - Ends Trimmed
1tsp Olive Oil
Salt / Pepper
2TB Blue Cheese Crumbles

Toss the green beans with the olive oil, salt and pepper and place on a greased sheet pan in a 400° oven for approximately 10-15 minutes (depending on the size of your green beans...mine were pretty thick). Once they have turned vibrant green, remove from the oven, sprinkle the blue cheese on top and return to the oven for another 3-5 minutes to slightly melt. Serve and Enjoy!
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WW: 1 Points Plus / serving @ 2 servings
1 Points Plus / serving @ 4 servings

Zucchini & Corn Fritters

On Pinterest I keep seeing fritters...corn, cauliflower, zucchini, zucchini and corn, etc. It made me want to revisit my Zucchini Pancake Recipe that I modified from Ina Garten. So here I was....zucchini shredded, corn ready to go....I reached for my eggs and the carton was empty. Yeap completely empty. That prompted a few choice words from me followed by a shrug and a "oh well.... we'll try it without the egg" What do you know, it worked, tasted just fine and made it just a touch healthier! This was a great way to use up some leftover corn from a previous meal.



Zucchini & Corn Fritters: Serves 2-3

1 Medium Zucchini - Shredded (approx 2C)
1/2C Corn - Frozen or Canned
1/4C Flour
1/2tsp Baking Powder
Salt & Pepper
1/2tsp Olive Oil
1tsp Butter

Shred the zucchini, then squeeze out as much liquid from the zucchini as possible, I just picked it up a handful at a time and rung it out. Mix the corn, flour, baking power and salt and pepper together. In a large saute pan heat the olive oil and butter together over medium heat, scoop the mix into palm size balls, and form down into a patty and place in the skillet, repeat with the remaining mix and saute until the patty loses most of the wet look and the underside is browned. Flip the fritter and cook for another few minutes to brown on the second side, then remove from the pan, serve and enjoy!

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

Goat Cheese Salmon

One of the first times I can remember having salmon was at a Christmas Dinner with my family. It came out wrapped in individual parchment paper packets with something "funny" melted on top. At the time I didn't really appreciate it as a teenager but obviously it stuck in my mind as a decade later here I am writing to you about it! I'm sure this probably didn't taste like the one we had at Christmas but it tasted pretty good! Another plus....you can have dinner in the oven in about 3 minutes and ready to eat in 20.



Simple Salmon: 2 Servings

(2) 6oz Salmon Fillets - de-scaled
1/3C White Wine - I used a Chardonnay
1oz Goat Cheese

Take a sheet of parchment paper and place a fillet in the center of it, grab all the edges and hold them up, pour half the wine into the sheet and carefully wrap up to create a sealed package - you can use a stapler if you need to. Repeat with the other fillet. Place in a 350° oven for 10 minutes on a sheet pan. Remove from the oven and carefully unwrap the packages, flake the goat cheese evenly over the salmon, gently wrap the packages back up and bake for another 5-10 minutes until the fish is cooked through and easily flaking. Remove from the oven, discard the parchment, serve and enjoy!

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WW: 10 Points Plus / serving