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