I refuse to acknowledge that it is getting colder when it comes to using the grill - until there is snow in my way I will probably still be grilling! I made some of my go to BBQ Chicken Thighs and knew I needed a veggie to go with it. I looked through my crisper and found an acorn squash and decided I would give it a try on the grill. I prepared it the same way I do for the oven and the result was a delicious perfectly cooked squash to go with my chicken. I really love the grill marks too and caramelized bits on the squash.
Grilled Acorn Squash: Serves 2-3
1 Acorn Squash - approx 6-8" in Diameter
2tsp Olive Oil
Salt & Pepper
Cut the squash in half through the stem, scoop out the seeds and pulp. Brush the olive oil onto the cut sides of the squash and sprinkle liberally with salt and pepper. Wrap each half with tightly with tin foil. I turned my grill onto high and placed the wrapped squash, cut side down, on the top rack of my grill. I grilled for 45 minutes but you will know they are done and ready when you can easily pierce the skin and squash flesh with a steak knife (like going through butter!).
Remove from the grill, carefully unwrap, take a large spoon and scoop out the squash from the skin, serve and enjoy!
Tip: I really like to top mine with a dollop of sour cream!
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WW: 1 Points Plus / serving
Saturday, October 11, 2014
Monday, October 6, 2014
Lemon Pepper Mahi Mahi
Has anyone else noticed that the price for seafood has more then doubled in the last 6-8 months?! This really throws a wrench in my love of recipes with shrimp or in my favorite salmon dish with sauteed asparagus. I just cannot justify paying 30-40$ for a bag of shrimp that I got not too long ago for 14$ so I have been doing without but this past week I just had to have seafood of some sort so I was searching the seafood aisle when I found some Mahi Mahi for less than an arm and a leg.
I grabbed some asparagus and I decided I would try Lemon Pepper seasoning with my mahi mahi and boy was it a good decision! Simple - 3 ingredients and about 6-7 minutes in a pan.
Lemon Pepper Mahi Mahi: Serves 2
2 Fillets of Mahi Mahi - about 6 oz. Each
1tsp Lemon Pepper Seasoning
2tsp Olive Oil
First - put a skillet over medium heat and add the oil to the pan. While the pan heats up sprinkle the seasoning over both sides of the filets. Now put the fillets in a single layer in the pan and cook for approximately 3-4 minutes then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily. Remove from the pan, serve and enjoy!
I personally recommend serving with some sauteed or roasted asparagus (I just tossed my asparagus in the skillet once the mahi mahi was finished with some olive oil) and simple brown rice cooked in water with a splash of olive oil and some salt.
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WW: 4 Points Plus / serving
I grabbed some asparagus and I decided I would try Lemon Pepper seasoning with my mahi mahi and boy was it a good decision! Simple - 3 ingredients and about 6-7 minutes in a pan.
Lemon Pepper Mahi Mahi: Serves 2
2 Fillets of Mahi Mahi - about 6 oz. Each
1tsp Lemon Pepper Seasoning
2tsp Olive Oil
First - put a skillet over medium heat and add the oil to the pan. While the pan heats up sprinkle the seasoning over both sides of the filets. Now put the fillets in a single layer in the pan and cook for approximately 3-4 minutes then flip and cook for another 3-4 minutes until the fish is cooked through and flakes easily. Remove from the pan, serve and enjoy!
I personally recommend serving with some sauteed or roasted asparagus (I just tossed my asparagus in the skillet once the mahi mahi was finished with some olive oil) and simple brown rice cooked in water with a splash of olive oil and some salt.
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WW: 4 Points Plus / serving
Monday, September 29, 2014
Beef Stroganoff
For years I have thought about trying beef stroganoff, but darn near every recipe I saw had mushrooms as a main ingredient and they are not an ingredient I am particularly fond of. As I was trying to think about what to have for dinner I was mentally running through the items in my fridge and kept coming up with zucchini, onion and beef. It was at that moment a light bulb went off that I was going to make my own version of stroganoff - one without mushrooms but with zucchini and onions.
This dish reminds me a lot of a dish from my childhood - Creamy Chicken & Mushroom Egg Noodle Casserole but was a bit healthier with the addition of the sauteed vegetables. I recommend giving this dish to some picky eaters as there are no large chunks of vegetables but you know they are there and you are getting their benefits.
Beef Stroganoff: Serves 4
8oz Whole Wheat Egg Noodles
1lbs Ground Beef - I use 93/7
1 Large Onion - Diced
1 Large Zucchini - Shredded & Squeezed of excess liquid (approx 3-4C shredded)
1tsp Olive Oil
1/2-1tsp Garlic Powder
Salt & Pepper
1 Can Campbells Condensed Mushroom Soup - 98% FF
1/4C Sour Cream - I use Daisy's Light
1/4C Chicken Stock - FF or Water
Bring a large pot of salted water to a boil and cook the egg noodles until al dente, drain and set to the side. In a skillet over medium heat add the olive oil with the onions and some salt and pepper, cook for 2 minutes until they start to soften then add the zucchini with more salt and pepper. After another 2 minutes add the ground beef and sprinkle with the garlic powder and more salt and pepper, brown the meat with the veggies and once completely browned put the whole mixture into a large colander and push out excess liquid - the zucchini and beef will give off juices that make it kinda soupy so you want to get rid of these, I just used the back of my spoon and pushed, stirred and pushed again until most of the liquid was gone.
Add the mix back to the saute pan and add the soup, sour cream and chicken stock to it over low heat until incorporated and starting to bubble, add the noodles back in and stir around. Remove from the heat, cover with a lid and let it sit for 5-10 minutes before stirring one last time, serving and enjoying.
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WW: 11 Points Plus / serving
(Note if you served a half serving it would be 5PP - I will be doing this for the leftovers with some roasted carrots on the side!)
This dish reminds me a lot of a dish from my childhood - Creamy Chicken & Mushroom Egg Noodle Casserole but was a bit healthier with the addition of the sauteed vegetables. I recommend giving this dish to some picky eaters as there are no large chunks of vegetables but you know they are there and you are getting their benefits.
Beef Stroganoff: Serves 4
8oz Whole Wheat Egg Noodles
1lbs Ground Beef - I use 93/7
1 Large Onion - Diced
1 Large Zucchini - Shredded & Squeezed of excess liquid (approx 3-4C shredded)
1tsp Olive Oil
1/2-1tsp Garlic Powder
Salt & Pepper
1 Can Campbells Condensed Mushroom Soup - 98% FF
1/4C Sour Cream - I use Daisy's Light
1/4C Chicken Stock - FF or Water
Bring a large pot of salted water to a boil and cook the egg noodles until al dente, drain and set to the side. In a skillet over medium heat add the olive oil with the onions and some salt and pepper, cook for 2 minutes until they start to soften then add the zucchini with more salt and pepper. After another 2 minutes add the ground beef and sprinkle with the garlic powder and more salt and pepper, brown the meat with the veggies and once completely browned put the whole mixture into a large colander and push out excess liquid - the zucchini and beef will give off juices that make it kinda soupy so you want to get rid of these, I just used the back of my spoon and pushed, stirred and pushed again until most of the liquid was gone.
Add the mix back to the saute pan and add the soup, sour cream and chicken stock to it over low heat until incorporated and starting to bubble, add the noodles back in and stir around. Remove from the heat, cover with a lid and let it sit for 5-10 minutes before stirring one last time, serving and enjoying.
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WW: 11 Points Plus / serving
(Note if you served a half serving it would be 5PP - I will be doing this for the leftovers with some roasted carrots on the side!)
Sunday, September 21, 2014
Bangers and Mash
This week has been a long one for me and I wanted a low key comfort food dinner but didn't want to feel guilty about eating it! This dinner was easy to put together and I was able to clean up my kitchen as it cooked. Now I have a clean kitchen, a full belly and lots of leftovers. This recipe uses my Mashed Potatoes with Cauliflower recipe and adds Chicken Sausage to complete the Bangers and Mash theme.
Bangers + Mash: Serves 4
1.25 lbs Red Potatoes
3C Frozen Cauliflower (or Fresh)
1/4C Sour Cream (I use Daisy’s Light)
2TB Butter
2-4TB Milk
Salt / Pepper
4 Italian Chicken Sausages - approx 4oz each.
1tsp Olive Oil
I like to have the skins of the potato in my mashed potatoes, if you do not then peel your potatoes! Either way scrub them clean, and chop into even pieces (I do 1/2″ cubes), rinse under cold water, then place in a sauce pot covered with cold, salted water and bring to a boil and cook until easily pierced with a fork. In a separate pot cover the cauliflower with salted water and bring to a boil and cook until a fork easily pierces the stems.
Drain the potatoes & cauliflower and place the cauliflower in a mixer and beat until well minced. Add the potatoes, milk (start with 2TB), sour cream, butter and some salt and pepper and continue to mash until nice and smooth. Add more milk if you like your potatoes a little more loose and taste to see if you need more salt and pepper.
While the potatoes and cauliflower are cooking add the olive oil to a saute pan and heat over medium heat, add the sausages to the pan, cover with a lid and every few minutes turn them over until they are brown all over and cooked through. Once completely cooked place a sausage on top of a serving of the mash, serve and enjoy!
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WW: 9 Points Plus / serving
Bangers + Mash: Serves 4
1.25 lbs Red Potatoes
3C Frozen Cauliflower (or Fresh)
1/4C Sour Cream (I use Daisy’s Light)
2TB Butter
2-4TB Milk
Salt / Pepper
4 Italian Chicken Sausages - approx 4oz each.
1tsp Olive Oil
I like to have the skins of the potato in my mashed potatoes, if you do not then peel your potatoes! Either way scrub them clean, and chop into even pieces (I do 1/2″ cubes), rinse under cold water, then place in a sauce pot covered with cold, salted water and bring to a boil and cook until easily pierced with a fork. In a separate pot cover the cauliflower with salted water and bring to a boil and cook until a fork easily pierces the stems.
Drain the potatoes & cauliflower and place the cauliflower in a mixer and beat until well minced. Add the potatoes, milk (start with 2TB), sour cream, butter and some salt and pepper and continue to mash until nice and smooth. Add more milk if you like your potatoes a little more loose and taste to see if you need more salt and pepper.
While the potatoes and cauliflower are cooking add the olive oil to a saute pan and heat over medium heat, add the sausages to the pan, cover with a lid and every few minutes turn them over until they are brown all over and cooked through. Once completely cooked place a sausage on top of a serving of the mash, serve and enjoy!
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WW: 9 Points Plus / serving
Wednesday, September 10, 2014
Chicken Gnocchi Soup
I was at Olive Garden a few weeks ago and tried their Chicken Gnocchi Soup and was inspired to make my own version that was much chunkier with more veggies and chicken in a delicious creamy broth. This made a huge pot that I can't wait to dig into! Very filling, and a different take on a traditional chicken soup / chowder.
Chicken Gnocchi Soup: Serves 12-16
6-8 Chicken Thighs - Skinless
1 Large Onion - Diced
4-5 Celery Stalks - Diced
4-5 Carrots - Diced
2 Bay Leaves
1TB Chicken Bouillon (I use Better then Bouillon)
1C Heavy Cream
1.5C Milk (I used Fat Free)
2TB Corn Starch
~10-12C Water
15oz Can Creamed Corn
1lbs Gnocchi - I bought Fresh Prepackaged from Wegmans
Salt & Pepper
In a large - and I mean large, soup pot add the chicken, onion, celery, bay leaves, generous salt and pepper (about 1TB salt / 1-2tsp pepper) and water (note I did not measure my water, I was using a huge dutch oven and had about 4-5" of water in the pan - enough to cover the chicken by an inch or two). Bring this up to a boil and let the chicken cook through. Once the chicken is completely cooked remove it from the pot, remove and discard any excess fat and bones then take the chicken and shred it either by hand, with two forks, or toss it into your stand mixer and beat on low for about 30 seconds.
While you are shredding the chicken turn the the pot down to a low simmer and remove and discard the bay leaves. You'll notice that excess grease will be gathering on top, with a large spoon carefully remove this grease from your pan and discard. Add the chicken back to the pot with the carrots, creamed corn and bouillon and give it a taste test - is it flavorful? is it bland? adjust as necessary - I like mine peppery so I always use fresh ground pepper in high quantities.
Next mix the milk with the cornstarch until completely incorporated then add to the soup pot, bring up to a boil and stir for a few minutes, add the cream and continue to stir another 3-4 minutes letting all the flavors mesh together. Lastly add the Gnocchi and cook for 2-3 minutes per the package instructions, remove soup from the heat and let the soup sit. Ideally you would make this the day before eating as the cream sauce will really absorb the soup flavors overnight but you can eat it now if you can't resist! (I may of had a bowl!)
Serve & Enjoy!
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WW: 7 Points Plus / serving @ 12 servings
5 Points Plus / serving @ 16 servings
Chicken Gnocchi Soup: Serves 12-16
6-8 Chicken Thighs - Skinless
1 Large Onion - Diced
4-5 Celery Stalks - Diced
4-5 Carrots - Diced
2 Bay Leaves
1TB Chicken Bouillon (I use Better then Bouillon)
1C Heavy Cream
1.5C Milk (I used Fat Free)
2TB Corn Starch
~10-12C Water
15oz Can Creamed Corn
1lbs Gnocchi - I bought Fresh Prepackaged from Wegmans
Salt & Pepper
In a large - and I mean large, soup pot add the chicken, onion, celery, bay leaves, generous salt and pepper (about 1TB salt / 1-2tsp pepper) and water (note I did not measure my water, I was using a huge dutch oven and had about 4-5" of water in the pan - enough to cover the chicken by an inch or two). Bring this up to a boil and let the chicken cook through. Once the chicken is completely cooked remove it from the pot, remove and discard any excess fat and bones then take the chicken and shred it either by hand, with two forks, or toss it into your stand mixer and beat on low for about 30 seconds.
While you are shredding the chicken turn the the pot down to a low simmer and remove and discard the bay leaves. You'll notice that excess grease will be gathering on top, with a large spoon carefully remove this grease from your pan and discard. Add the chicken back to the pot with the carrots, creamed corn and bouillon and give it a taste test - is it flavorful? is it bland? adjust as necessary - I like mine peppery so I always use fresh ground pepper in high quantities.
Next mix the milk with the cornstarch until completely incorporated then add to the soup pot, bring up to a boil and stir for a few minutes, add the cream and continue to stir another 3-4 minutes letting all the flavors mesh together. Lastly add the Gnocchi and cook for 2-3 minutes per the package instructions, remove soup from the heat and let the soup sit. Ideally you would make this the day before eating as the cream sauce will really absorb the soup flavors overnight but you can eat it now if you can't resist! (I may of had a bowl!)
Serve & Enjoy!
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WW: 7 Points Plus / serving @ 12 servings
5 Points Plus / serving @ 16 servings
Wednesday, September 3, 2014
Creamy Shrimp, Zucchini & Bell Pepper Pasta
One of my favorite recipes to adapt is originally from Skinny Taste for a Creamy Chicken Pasta that I subbed Shrimp for and now I've substituted even more. I dropped the tomatoes and added julienned zucchini strips which blended right in with my noodles - note if you have picky eaters you may be able to fool them into eating something green with the zucchini prepared this way! I love this recipe, it tastes so decadent as if I used all kinds of cream and cheeses and other deliciousness to achieve the creamy when in reality I used nice healthy alternatives.
Creamy Shrimp, Zucchini + Bell Pepper Pasta: Serves 4
8oz Pasta
1 Red Pepper – Sliced
1 Large Onion - Sliced
1 Large Zucchini - Julienned - Approx 3-4C
2 Garlic Cloves – Minced
1lbs Shrimp – Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk (Fat Free)
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay
1TB Olive Oil
Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking, toss your shrimp with 1tsp of olive oil and 1/2tsp of old bay seasoning. Add to a skillet that has been preheated over medium heat and cook for 3-4 minutes until completely cooked through. Remove from the pan and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).
Now onto the vegetables! I like to cut all the veggies into strips / slices so once they are softened they will twirl easily with my pasta. I have a julienne peeler which makes cutting the zucchini a breeze, I highly suggest investing in one or using a julienne attachment on a mandolin to make fast work of this task. Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren’t a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 2-3 minutes then add the zucchini and cook for another 3-4 minutes.
Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Add to the cooked vegetables and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!
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WW: 10 Points Plus / serving
Creamy Shrimp, Zucchini + Bell Pepper Pasta: Serves 4
8oz Pasta
1 Red Pepper – Sliced
1 Large Onion - Sliced
1 Large Zucchini - Julienned - Approx 3-4C
2 Garlic Cloves – Minced
1lbs Shrimp – Peeled & De-veined
1/4C Cream Cheese (1/3 less fat)
1/3C Milk (Fat Free)
1TB Flour
1/2C Chicken Stock
1-2tsp Old Bay
1TB Olive Oil
Bring a large pot of salted water to a boil and add the pasta and cook until al dente and set to the side. While the pasta is cooking, toss your shrimp with 1tsp of olive oil and 1/2tsp of old bay seasoning. Add to a skillet that has been preheated over medium heat and cook for 3-4 minutes until completely cooked through. Remove from the pan and set to the side (or pour in the pasta pot if the pasta is done cooking and has been drained).
Now onto the vegetables! I like to cut all the veggies into strips / slices so once they are softened they will twirl easily with my pasta. I have a julienne peeler which makes cutting the zucchini a breeze, I highly suggest investing in one or using a julienne attachment on a mandolin to make fast work of this task. Place the remaining 2tsp of olive oil in a large saute pan over medium heat with the garlic cloves and let them cook for up to a minute being sure not to let them burn, add the peppers and onions with approximately 1/2-1tsp of cajun seasoning (if you aren’t a fan of heat go with the 1/2tsp). Give it all a toss and let it cook for 2-3 minutes then add the zucchini and cook for another 3-4 minutes.
Either in a blender or with some determination, blend the milk, chicken stock, flour and cream cheese together until nice and smooth. Add to the cooked vegetables and bring up to a simmer and let it cook for a few minutes to thicken, add the pasta and shrimp, toss, remove from the heat, cover and let it sit for 5 minutes, give it one last toss, serve & enjoy!
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WW: 10 Points Plus / serving
Thursday, August 28, 2014
Chocolate Chip Zucchini Bread Baked Oatmeal
Happy Almost Labor Day, Jillian's Kitchen Fans. I hope you have all had a nice summer so far. I have obviously been taking a bit of a hiatus from posting and can't guarantee that I will be posting tons and tons of recipes anytime soon but I will be trying to post more often then I have been. This fantastic recipe came from a friend of mine who wanted to modify her baked oatmeal to include Zucchini, which I know if you have a garden at home, you are probably overrun with! I thought this was a great idea and offered many possibilities. I think I'm seeing a cinnamon raisin version in my near future! For those zucchini haters, I promise, you won't have any clue you are eating zucchini! Thank you so much Iris for this great recipe.
Chocolate Chip Zucchini Bread Baked Oatmeal: Serves 12-18
4 Eggs
3C Milk (I use Fat Free)
3C Zucchini - Shredded and squeezed (discard excess liquid from squeezing)
2tsp Baking Powder
1tsp Salt
1tsp Vanilla Extract
2tsp Cinnamon
4TB Cocoa Powder
1/2C Brown Sugar (optional/change to suit taste)
6C Oats - Old Fashioned, not quick cook!
1C Mini Chocolate Chips - I used Semi Sweet
Mix the eggs and milk together then add all remaining ingredients. I let it sit for 5 minutes so the oats can absorb some of the liquid and stir again. Pour into a greased 13×9 or 10×15 pan and bake at 350° for 60-70 minutes until the top of the oatmeal is evenly cooked. Remove from the oven and let it cool on the counter, then slice into 12-18 slices, and refrigerate until you are ready to eat. I personally like to eat them plain, with a tsp of butter, a TB of cream cheese, some honey or some maple syrup, I really haven’t found a way that I don’t like baked oatmeal!
Other Baked Oatmeal's to Try:
Cherry Baked Oatmeal
Gingerbread
Blueberry Lemon
Strawberry Banana
Banana Bread
Apple Pie
Pumpkin Pie
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WW: 8 Points Plus / serving @ 12 servings
5 Points Plus / serving @ 18 servings
Chocolate Chip Zucchini Bread Baked Oatmeal: Serves 12-18
4 Eggs
3C Milk (I use Fat Free)
3C Zucchini - Shredded and squeezed (discard excess liquid from squeezing)
2tsp Baking Powder
1tsp Salt
1tsp Vanilla Extract
2tsp Cinnamon
4TB Cocoa Powder
1/2C Brown Sugar (optional/change to suit taste)
6C Oats - Old Fashioned, not quick cook!
1C Mini Chocolate Chips - I used Semi Sweet
Mix the eggs and milk together then add all remaining ingredients. I let it sit for 5 minutes so the oats can absorb some of the liquid and stir again. Pour into a greased 13×9 or 10×15 pan and bake at 350° for 60-70 minutes until the top of the oatmeal is evenly cooked. Remove from the oven and let it cool on the counter, then slice into 12-18 slices, and refrigerate until you are ready to eat. I personally like to eat them plain, with a tsp of butter, a TB of cream cheese, some honey or some maple syrup, I really haven’t found a way that I don’t like baked oatmeal!
Other Baked Oatmeal's to Try:
Cherry Baked Oatmeal
Gingerbread
Blueberry Lemon
Strawberry Banana
Banana Bread
Apple Pie
Pumpkin Pie
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WW: 8 Points Plus / serving @ 12 servings
5 Points Plus / serving @ 18 servings
Saturday, May 24, 2014
Tortellini Pasta Salad
Happy Memorial Day Weekend! As we remember all the wonderful men and women who have served our country many of us will be attending BBQ's and get togethers. I was talking with my cousin the other day about the two BBQ's I am going to this weekend and saying how I wanted to try some new things and she suggested doing a salad with Tortellini. I thought that was a great idea so I modified my normal Summer Pasta Salad to use the tortellini. I Love this salad, it is made with nice vibrant fresh ingredients, is extremely pretty and there isn't much worry about it being outside as there is no mayo to go bad. Give this a try at your next get together and enjoy.
Tortellini Pasta Salad: Serves 10-12 (as an appetizer / side dish)
1.5lbs Frozen Cheese Tortellini
1 English Cucumber - Peeled & Chopped
3 Carrots - Peeled & Shredded
2 Bell Peppers (I used Yellow & Red) - Diced
1 Pint Cherry Tomatoes - Halved
1C Kraft Fat Free Zesty Italian Dressing
2TB McCormick Salad Supreme Seasoning
Bring a large pot of salted water to a boil, add the tortellini and cook for approximately 3-5 minutes, stirring occasionally, drain and toss in the fridge to cool down while you get the rest of the salad ready. Prepare all your veggies and place in a large bowl, take the cooled tortellini and place in the bowl - note they will probably all be stuck together, gently pull them apart so you don't have one massive tortellini in the bowl. Give everything a toss then add the dressing and salad supreme seasoning and toss it all again. Take pleasure in the pretty rainbow in front of you, keep in the refrigerator until ready to serve, toss one more time then serve and enjoy!
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WW: 6 Points Plus / serving @ 10 servings
5 Points Plus / serving @ 12 servings
Tortellini Pasta Salad: Serves 10-12 (as an appetizer / side dish)
1.5lbs Frozen Cheese Tortellini
1 English Cucumber - Peeled & Chopped
3 Carrots - Peeled & Shredded
2 Bell Peppers (I used Yellow & Red) - Diced
1 Pint Cherry Tomatoes - Halved
1C Kraft Fat Free Zesty Italian Dressing
2TB McCormick Salad Supreme Seasoning
Bring a large pot of salted water to a boil, add the tortellini and cook for approximately 3-5 minutes, stirring occasionally, drain and toss in the fridge to cool down while you get the rest of the salad ready. Prepare all your veggies and place in a large bowl, take the cooled tortellini and place in the bowl - note they will probably all be stuck together, gently pull them apart so you don't have one massive tortellini in the bowl. Give everything a toss then add the dressing and salad supreme seasoning and toss it all again. Take pleasure in the pretty rainbow in front of you, keep in the refrigerator until ready to serve, toss one more time then serve and enjoy!
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WW: 6 Points Plus / serving @ 10 servings
5 Points Plus / serving @ 12 servings
Wednesday, April 30, 2014
Recipe Flashback - Canadian Bacon Shrimp & Grits
Two years ago I wrote to you guys of my favorite ever Shrimp and Grits recipe, I found out the secret to grits....milk and lots of it! These grits are so creamy and wonderfully decadent that every time I have them I ask myself why it took me nearly 30 years to discover them. This recipe is one that I often go back to, it is comforting, filling and not too bad for you either, not to mention insanely tasty. I had this last night and switched up one ingredient - regular paprika for hot smoked which completely changed it and gave it some more pizzazz! If you like hot and spicy try this swap and let me know what you think, if hot and spicy isn't you thing try the original recipe.
Canadian Bacon Shrimp & Grits: Serves 4-6
2C Water
1C Grits (not instant!)
3C Milk - I use fat free
1TB Butter
1/2tsp Salt
1lbs Shrimp – Peeled & De-veined
6 Slices Canadian Bacon
1 Onion – Chopped
1 Bell Pepper – Chopped
2 Garlic Cloves – Minced
1tsp Hot Smoked Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil
In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken – this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup…believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.
While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4″ x 1/2″ slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon – cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon – cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.
Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don’t fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)
Serve & Enjoy!
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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings
Canadian Bacon Shrimp & Grits: Serves 4-6
2C Water
1C Grits (not instant!)
3C Milk - I use fat free
1TB Butter
1/2tsp Salt
1lbs Shrimp – Peeled & De-veined
6 Slices Canadian Bacon
1 Onion – Chopped
1 Bell Pepper – Chopped
2 Garlic Cloves – Minced
1tsp Hot Smoked Paprika
1/4tsp Thyme (dried)
2tsp Flour
1/2C Milk
1C Chicken Stock
1TB Olive Oil
In a sauce pot bring 2C of water to a boil and whisk in the grits, bring up to a simmer and continue to whisk until the grits thicken – this will happen within a minute or two. Add the 3C of milk, butter and salt to the pot and whisk over medium heat until it comes up to a simmer. I know that it will look like you are making a pot of soup…believe me those wonderful grits will absorb all of that milk. Once the grits come up to a simmer, stir, turn down to low and cover with a lid, stir every few minutes as it slowly thickens.
While the grits are thickening chop your veggies and set to the side, peel your shrimp and pat dry with a paper towel, and cut the bacon into small pieces (approx 1/4″ x 1/2″ slices). Once everything is prepped place 1tsp of olive oil in a large saute pan over medium heat and add in the bacon – cook for 3-5 minutes stirring occasionally to crisp up the meat. Add the shrimp with a pinch of salt and pepper and stir it around in the bacon – cook the shrimp flipping once until they are just cooked through. Remove the shrimp and bacon to a bowl and set to the side. Add the remaining 2tsp of olive oil to the pan over medium heat and add in the peppers and onions with another pinch of salt and pepper and stir fry for 6-8 minutes, add in the garlic, paprika, thyme and flour and stir to coat the vegetables then add in the remaining 1/2C milk and chicken stock. Stir to distribute the spices into the sauce and bring up to a simmer stirring often. Cook for 4-5 minutes allowing the sauce to thicken, add the shrimp and bacon back to the pan and allow it to heat through.
Your grits should be done by now, when you stir them you should be able to see the bottom of the pan because they don’t fall back into place immediately. Scoop the grits into the bottom of a bowl and then spoon some of the shrimp and vegetable mixture on top. Prepare to have your socks knocked off because I can honestly say mine were. Wow. I cannot wait until lunch when I can have some left overs :)
Serve & Enjoy!
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WW: 11 Points Plus / serving @ 4 servings
7 Points Plus / serving @ 6 servings
Monday, April 14, 2014
Grilled Cauliflower
If you were on the East Coast this weekend you know how absolutely wonderful it was outside! We had the house open, breeze blowing in and no worry about snow. Needless to say my grill was cranked up and ready to go last night. I had a head of cauliflower in the fridge that needed to be used and a grill basket saying "why not?!" I have roasted cauliflower in the past with great success and figured grilling wasn't that different. This was a great addition to some grilled marinated chicken breasts and rice pilaf and super simple to make.
Grilled Cauliflower: Serves 3-4
1 Head Cauliflower - Cut into Large Florets
1TB Olive Oil
Salt & Pepper
Break your cauliflower into large florets - I quarter, remove the core, then just pull apart and slice super large chunks into half so the pieces are all approximately the same size. Toss with the olive oil and salt and pepper and place in a grill basket. Place on your grill and cook over medium heat for 30-40 minutes tossing once or twice (I actually put it on the grill while it was heating up then once they were done just turned off the portion of the grill they were on while the remainder of my meal cooked!) Serve & Enjoy!
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WW: 1 Points Plus / serving
Grilled Cauliflower: Serves 3-4
1 Head Cauliflower - Cut into Large Florets
1TB Olive Oil
Salt & Pepper
Break your cauliflower into large florets - I quarter, remove the core, then just pull apart and slice super large chunks into half so the pieces are all approximately the same size. Toss with the olive oil and salt and pepper and place in a grill basket. Place on your grill and cook over medium heat for 30-40 minutes tossing once or twice (I actually put it on the grill while it was heating up then once they were done just turned off the portion of the grill they were on while the remainder of my meal cooked!) Serve & Enjoy!
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WW: 1 Points Plus / serving
Tuesday, April 8, 2014
Creamy Cheesy Noodle Bake
I love the Pioneer Woman! Her Blog, her TV show, always makes me want to get in the kitchen and try her delicious looking food. While her family is physically working hard everyday on their ranch I sit behind a computer most of the time so I often try to lighten her recipes or add more veggies to stretch the deliciousness out to more servings. I have had multiple friends say they tried her Sour Cream Noodle Bake and loved it so I decided to adapt it for myself and I loved the results! This is a lighter version and while it is pretty darn good day 1 I actually enjoyed it even more as leftovers.
Creamy Cheesy Noodle Bake: Serves 8
1C Sour Cream - I use Daisy's Light
1.5C Cottage Cheese - I use Fat Free
8oz Shredded Cheddar Cheese
1-1/4 lbs Ground Beef - I use 93/7
12oz Egg Noodles - I used Whole Grain
15oz Can Diced Tomatoes - Drained
15oz Can Tomato Sauce
1 Onion - Diced
1tsp Olive Oil
Salt & Pepper
In a large skillet over medium heat add the olive oil and the onions with some salt and pepper, cook for 2-3 minutes then add the ground beef with salt and pepper and brown the beef. Once the beef is browned, drain the excess fat from the pan then add the tomatoes and tomato sauce with some additional salt and pepper to the pan and let it gently simmer while you assemble everything else.
Bring a large pot of salted water to a boil and cook the egg noodles until al dente - make sure to not over cook them as they will bake and continue to cook in the oven. Once cooked drain and return to the pot.
This step is not necessary but I felt that it would allow the cottage cheese to melt better - I blended the cottage cheese until it was the consistency of the sour cream. You can do that or not, it is your choice, the next step is to mix the sour cream with the cottage cheese and a pinch of salt and pepper. Add 2oz of cheddar cheese (1/4 of the package) to the sour cream mix. Now dump all of this into the noodle pot and stir to incorporate.
The Pioneer Woman recommends layering creamy noodles, beef mixture, creamy noodles, beef and topping with the remaining cheddar cheese. I knew that my boyfriend would not be a fan of just the plain noodles so I chose to mix it all together and pour into a large greased casserole dish. You do whichever sounds best to you, I don't think you could really make a mistake here. Whatever you do - top the casserole with the remaining cheddar cheese. Put in a 350° oven for about 15-20 minutes until the cheese on top is nice and melted. Remove from the oven, let it sit for a minute then serve and enjoy!
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WW: 10 Points Plus / serving
Creamy Cheesy Noodle Bake: Serves 8
1C Sour Cream - I use Daisy's Light
1.5C Cottage Cheese - I use Fat Free
8oz Shredded Cheddar Cheese
1-1/4 lbs Ground Beef - I use 93/7
12oz Egg Noodles - I used Whole Grain
15oz Can Diced Tomatoes - Drained
15oz Can Tomato Sauce
1 Onion - Diced
1tsp Olive Oil
Salt & Pepper
In a large skillet over medium heat add the olive oil and the onions with some salt and pepper, cook for 2-3 minutes then add the ground beef with salt and pepper and brown the beef. Once the beef is browned, drain the excess fat from the pan then add the tomatoes and tomato sauce with some additional salt and pepper to the pan and let it gently simmer while you assemble everything else.
Bring a large pot of salted water to a boil and cook the egg noodles until al dente - make sure to not over cook them as they will bake and continue to cook in the oven. Once cooked drain and return to the pot.
This step is not necessary but I felt that it would allow the cottage cheese to melt better - I blended the cottage cheese until it was the consistency of the sour cream. You can do that or not, it is your choice, the next step is to mix the sour cream with the cottage cheese and a pinch of salt and pepper. Add 2oz of cheddar cheese (1/4 of the package) to the sour cream mix. Now dump all of this into the noodle pot and stir to incorporate.
The Pioneer Woman recommends layering creamy noodles, beef mixture, creamy noodles, beef and topping with the remaining cheddar cheese. I knew that my boyfriend would not be a fan of just the plain noodles so I chose to mix it all together and pour into a large greased casserole dish. You do whichever sounds best to you, I don't think you could really make a mistake here. Whatever you do - top the casserole with the remaining cheddar cheese. Put in a 350° oven for about 15-20 minutes until the cheese on top is nice and melted. Remove from the oven, let it sit for a minute then serve and enjoy!
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WW: 10 Points Plus / serving
Tuesday, April 1, 2014
Weeknight Beef Stew Pasta
This recipe reminds me very much of the Beef Stew my mom makes but did not require any long simmering times and is more of a pasta dish then a true stew. I loved that I was able to make it in the time it took to boil water and cook the noodles and I'm positive my leftovers today will be even more tasty, it just one of those dishes that begs to get better with time.
Weeknight Beef Stew Pasta: Serves 4-6
1lbs Ground Beef (I used 95/5 Lean)
1 Onion - Thinly Sliced
3 Carrots - Julienne (match sticks)
1tsp Garlic - Minced
1tsp Olive Oil
1TB Dried Parsley
1TB Worcestershire Sauce
1TB Season Salt (I used Crazy Janes)
12oz Egg Noodles (I used whole wheat)
30oz Can Whole Tomatoes - Drained
15oz Can Tomato Sauce
Bring a large pot of salted water to a boil, add the egg noodles and cook until al dente. Drain and set to the side. In a large skillet heat the olive oil and garlic over medium heat for 30-40 seconds until the garlic turns fragrant. Add the onion & carrot to the pan and cook for 2-3 minutes to soften, add the ground beef to the pan with the season salt and Worcestershire sauce. Break up the meat as it cooks and once browned drain the pan of any excess fat and return the meat and veggie mixture back to the pan. Add the tomatoes to the pan with the parsley and as they cook gently break them up with the back of a fork or a large spoon/spatula. Add the tomato sauce and let it simmer for a minute or two. Add the noodles to the pan (or if your pan isn't big enough the pan to the noodle pot!) and cook for a minute or two, serve and enjoy!
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WW: 8 Points Plus / serving @ 6 servings
11 Points Plus / serving @ 4 servings
Weeknight Beef Stew Pasta: Serves 4-6
1lbs Ground Beef (I used 95/5 Lean)
1 Onion - Thinly Sliced
3 Carrots - Julienne (match sticks)
1tsp Garlic - Minced
1tsp Olive Oil
1TB Dried Parsley
1TB Worcestershire Sauce
1TB Season Salt (I used Crazy Janes)
12oz Egg Noodles (I used whole wheat)
30oz Can Whole Tomatoes - Drained
15oz Can Tomato Sauce
Bring a large pot of salted water to a boil, add the egg noodles and cook until al dente. Drain and set to the side. In a large skillet heat the olive oil and garlic over medium heat for 30-40 seconds until the garlic turns fragrant. Add the onion & carrot to the pan and cook for 2-3 minutes to soften, add the ground beef to the pan with the season salt and Worcestershire sauce. Break up the meat as it cooks and once browned drain the pan of any excess fat and return the meat and veggie mixture back to the pan. Add the tomatoes to the pan with the parsley and as they cook gently break them up with the back of a fork or a large spoon/spatula. Add the tomato sauce and let it simmer for a minute or two. Add the noodles to the pan (or if your pan isn't big enough the pan to the noodle pot!) and cook for a minute or two, serve and enjoy!
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WW: 8 Points Plus / serving @ 6 servings
11 Points Plus / serving @ 4 servings
Sunday, March 23, 2014
Grilled Potatoes
This weekend I had the joy of buying a beautiful Weber Grill and tonight I made its first meal - BBQ Chicken Quarters & Grilled Potatoes. One of my favorite meals from the grill. I'm sure I'll say that with every grill meal to come though. Either way JK fans....get ready for some grill recipes. This first one is sure to be a crowd pleaser, not only is it delicious today, but tomorrow morning if you have any extras you can toss in a frying pan with some scrambled eggs and have a wonderful breakfast.
Grilled Potatoes: Serves 4
4 Red Potatoes (approx 6 oz each) - thinly sliced
1 Onion - thinly sliced
4tsp Olive Oil
Salt
Pepper
Onion Powder
Garlic Powder
Carefully slice the potatoes into approx 1/8" thick slices - it is most important that the slices stay approximately the same thickness so they all cook at the same rate. Try to keep the sliced potatoes stacked together to look like a whole potato. Once sliced take one of the potatoes and spread out the slices in order on your cutting board, sprinkle 1 tsp of olive oil over each potato then sprinkle with the spices, next take the end piece of potato, then a small piece of onion then the next slice of potato and layer together so the onions become spacers between the potato slices. Lay the potato & onion mixture together on a greased piece of aluminum foil and wrap up tightly. Repeat with the remaining potatoes. Place on a medium high grill for approximately 45 minutes, you can remove one of the packets from the grill and CAREFULLY open the package - watch out for steam, if a fork easily pierces the potatoes they are ready to eat. If not, wrap back up and continue cooking for a little bit. Once finished remove from the grill, carefully open the packet, serve and enjoy!
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WW: 4 Points Plus
Grilled Potatoes: Serves 4
4 Red Potatoes (approx 6 oz each) - thinly sliced
1 Onion - thinly sliced
4tsp Olive Oil
Salt
Pepper
Onion Powder
Garlic Powder
Carefully slice the potatoes into approx 1/8" thick slices - it is most important that the slices stay approximately the same thickness so they all cook at the same rate. Try to keep the sliced potatoes stacked together to look like a whole potato. Once sliced take one of the potatoes and spread out the slices in order on your cutting board, sprinkle 1 tsp of olive oil over each potato then sprinkle with the spices, next take the end piece of potato, then a small piece of onion then the next slice of potato and layer together so the onions become spacers between the potato slices. Lay the potato & onion mixture together on a greased piece of aluminum foil and wrap up tightly. Repeat with the remaining potatoes. Place on a medium high grill for approximately 45 minutes, you can remove one of the packets from the grill and CAREFULLY open the package - watch out for steam, if a fork easily pierces the potatoes they are ready to eat. If not, wrap back up and continue cooking for a little bit. Once finished remove from the grill, carefully open the packet, serve and enjoy!
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WW: 4 Points Plus
Tuesday, March 11, 2014
Crab Dip Spinach Pasta
As a Marylander I really miss crab foods during the winter. My grocery store had lump crab meat on sale this week so I picked up a pound and was debating what I was going to make with it and I decided to experiment with a new pasta dish incorporating one of my favorite crab recipes - my families Crab Dip. This recipe uses all of the ingredients of the crab dip but in different quantities to make a little bit healthier as well as saucier. I added a box of frozen spinach to add some more health and bulk and really think this recipe is a winner. I feel like I am eating a bowl of crab dip but am getting some real sustenance and veggies in as well.
Crab Dip Spinach Pasta: Serves 6-8
12oz Pasta - I used whole wheat
1lbs Blue Crab Lump Meat - Cooked & checked for shells!
8oz Cream Cheese - I use 1/3 less fat
2oz Cheddar Cheese
1/4C Milk
1/2C Sour Cream - I use Daisy's Light
1/4-1/2tsp Old Bay
1/4tsp Garlic Powder
2-3 Splashes Worcestershire Sauce
1 Box Frozen Chopped Spinach
Bring a large pot of salted water to a boil, add the pasta and when the pasta is about half way done cooking add the frozen spinach to the pot and let it thaw and finish cooking with the pasta. Drain and set to the side.
While the pasta and spinach are cooking pick through the crab meat for any left over shells and place the picked over meat in a large bowl. In a blender mix the cream cheese, cheddar cheese, milk, sour cream, Old Bay, garlic powder & Worcestershire sauce. Once it is well blended add it to the crab meat and gently fold the crab meat and sauce together. Add the drained pasta and spinach to the crab and gently toss together. It is best if you can let the pasta sit for a little bit before eating so the pasta will absorb the sauce a little bit. Serve & Enjoy!
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WW: 8 Points Plus / serving @ 8 servings
11 Points Plus / serving @ 6 servings
Crab Dip Spinach Pasta: Serves 6-8
12oz Pasta - I used whole wheat
1lbs Blue Crab Lump Meat - Cooked & checked for shells!
8oz Cream Cheese - I use 1/3 less fat
2oz Cheddar Cheese
1/4C Milk
1/2C Sour Cream - I use Daisy's Light
1/4-1/2tsp Old Bay
1/4tsp Garlic Powder
2-3 Splashes Worcestershire Sauce
1 Box Frozen Chopped Spinach
Bring a large pot of salted water to a boil, add the pasta and when the pasta is about half way done cooking add the frozen spinach to the pot and let it thaw and finish cooking with the pasta. Drain and set to the side.
While the pasta and spinach are cooking pick through the crab meat for any left over shells and place the picked over meat in a large bowl. In a blender mix the cream cheese, cheddar cheese, milk, sour cream, Old Bay, garlic powder & Worcestershire sauce. Once it is well blended add it to the crab meat and gently fold the crab meat and sauce together. Add the drained pasta and spinach to the crab and gently toss together. It is best if you can let the pasta sit for a little bit before eating so the pasta will absorb the sauce a little bit. Serve & Enjoy!
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WW: 8 Points Plus / serving @ 8 servings
11 Points Plus / serving @ 6 servings
Tuesday, March 4, 2014
Italian Parmesan Meatballs
I love meatballs, they are so delicious and add something special to a nice red sauce. They can be served over pasta, by themselves, or on a sub, slice them up and put on a pizza, the possibilities are endless. Try these out and see if you aren't in love with their awesomeness.
Italian Parmesan Meatballs: Serves 4-6
1lbs Ground Beef (93% Lean)
1 Egg – Beaten
1/4C Oatmeal
1/2tsp Garlic Powder
1/2tsp Onion Powder
1tsp Dried Parsley
2tsp Dried Basil
1/4C Grated Parmesan
Salt & Pepper
First - Stick your oatmeal into a food processor and process them until they are a nice powder like consistency - similar to breadcrumbs / flour. Mix all of the above together then roll into 1″ balls. I got approximately 36-40 meatballs out of the mix. Place a greased large saute pan over medium heat and cook the meatballs in batches, allowing the meatballs to brown on one side before rolling to another. Cook completely through, set to the side and repeat with the remaining meatballs. I know many of you are thinking, when is she going to put them in the sauce? Well I’ll be honest I don’t like to cook my meatballs in the sauce for a long time, if I toss them in I do it maybe 5-10 minutes before I am ready to serve, I have found when I put the meatballs in the sauce for a while before serving the flavor cooks out of them.
Okay…so the meatballs are cooked and it is time to eat! Place in a lasagna, on top of some sauced pasta, on a slice of bread, and enjoy!
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WW: 5 Points Plus / serving @ 4 servings
4 Points Plus / serving @ 5 servings
4 Points Plus / serving @ 6 servings
Italian Parmesan Meatballs: Serves 4-6
1lbs Ground Beef (93% Lean)
1 Egg – Beaten
1/4C Oatmeal
1/2tsp Garlic Powder
1/2tsp Onion Powder
1tsp Dried Parsley
2tsp Dried Basil
1/4C Grated Parmesan
Salt & Pepper
First - Stick your oatmeal into a food processor and process them until they are a nice powder like consistency - similar to breadcrumbs / flour. Mix all of the above together then roll into 1″ balls. I got approximately 36-40 meatballs out of the mix. Place a greased large saute pan over medium heat and cook the meatballs in batches, allowing the meatballs to brown on one side before rolling to another. Cook completely through, set to the side and repeat with the remaining meatballs. I know many of you are thinking, when is she going to put them in the sauce? Well I’ll be honest I don’t like to cook my meatballs in the sauce for a long time, if I toss them in I do it maybe 5-10 minutes before I am ready to serve, I have found when I put the meatballs in the sauce for a while before serving the flavor cooks out of them.
Okay…so the meatballs are cooked and it is time to eat! Place in a lasagna, on top of some sauced pasta, on a slice of bread, and enjoy!
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WW: 5 Points Plus / serving @ 4 servings
4 Points Plus / serving @ 5 servings
4 Points Plus / serving @ 6 servings
Wednesday, February 26, 2014
Roasted Lemon Pepper Rosemary Chicken
In life I have roasted maybe 4 whole chickens. Not because I don't love roasted chicken, but because I felt like they often turned out dry in some parts and the skin never did the beautiful golden crispy thing like I wanted. I figured I was just destined to be that person who picked up the "cheater" chicken at the grocery store, pre cooked, delicious and ready to go near the checkout lanes. Well a few weeks ago I was at the grocery store, our fridge was painfully empty and it appeared the grocery store had not had a restock recently! In the chicken section there were two lonely whole chickens and a container of wings. I figured it was Sunday, I had time, lets give this whole chicken roasting another shot. After all my ham turned out delicious, maybe I will have luck 2 times in a row!
Roasted Lemon Pepper Rosemary Chicken: 4+
Large Chicken (mine was almost 7#)
Olive Oil
Lemon Pepper Seasoning
Crushed Dried Rosemary
1 Large Roaster Chicken
3-4C Chicken Stock
First take your chicken out of its packaging, next reach in the cavity of the chicken and removed the innards (they should be bagged) discard or if you know something tasty to do with them, by all means set to the side and use how you would like. Next rinse your bird all over and inside the cavity with cold water, then pat dry with some paper towels. Place on a rack in a 13x9 pan (breasts up!) (I used a smaller broiler pan that had holes in it), take some olive oil and pour it over the bird and with your hand rub it all over the skin, next sprinkle liberally with the Lemon Pepper & Rosemary - Note: I did not use salt and pepper at all because the lemon pepper has enough of both for me! Make sure to also season the cavity. Next pour the chicken stock into the 13x9 pan. Place in a 350° oven and plan to bake for approximately 18-20 minutes per pound. I cheated - my bird came with one of those handy dandy pop up when done buttons.... I recommend using one of these!
Bake the chicken in the oven, but every 20 minutes quickly remove it from the oven and with a baster or a spoon, pour the juice in the bottom of the pan all over the chicken and be sure to also pour some juice in the cavity and put it back in the oven. I had never done this before and I think it made a world of difference in the quality of my dinner. The bird was so juicy, the skin so crispy. Seriously it was heaven. And the juices in the bottom of the pan turned a deep dark brown which made making gravy easy peasy. Cook the bird until the little button pops or it reaches the recommended internal temperature (which it should say on the birds packaging! Perdue Chicken says you want an internal temp of 180° in the thickest part of the bird if you are using a thermometer.
Once the bird is finished cooking remove it from the oven and the pan (I set on my cutting board) and LEAVE IT ALONE for at least 15-20 minutes. This lets all those juices stay in the bird instead of running all over your cutting board. While the bird is resting you can rescue the juices from the bottom of the pan. If there are any baked on bits take a metal whisk and scrape them up. Pour into a sauce pot and feel free to add another cup or two of chicken stock if you don't have a lot of juices left to make gravy. In a small cup mix together 1/2C Cold Chicken Stock and 2TB Corn Starch and set to the side. Bring the sauce in the pot up to a boil and then whisk in the stock / corn starch mixture and continue to whisk. Once it comes back up to a boil it will thicken very quickly. Once thick remove from the heat.
Okay gravy done, bird rested, get to carving! I was impressed that I actually made it through the carving process properly. Feel free to check out the internet for tips on the best ways to get the meat off nicely! I tend to slice the breasts off, then go after the legs and wings. Serve & Enjoy!!
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WW: For this recipe I'm not giving exact points, it depends if you actually eat the skin, what part of the chicken you eat, etc. Keep in mind the following: Chicken Breast w/o the skin is approximately 1PP per ounce cooked. Chicken Thighs w/o skin run 1PP/1oz, 3PP/2oz, 5PP/3oz, 7PP/4oz. So dark meat is more "costly" then light, and adding in the skin you also need to account for the amount of olive oil used which can vary depending how big your bird is and how heavy handed you were with it.
Roasted Lemon Pepper Rosemary Chicken: 4+
Large Chicken (mine was almost 7#)
Olive Oil
Lemon Pepper Seasoning
Crushed Dried Rosemary
1 Large Roaster Chicken
3-4C Chicken Stock
First take your chicken out of its packaging, next reach in the cavity of the chicken and removed the innards (they should be bagged) discard or if you know something tasty to do with them, by all means set to the side and use how you would like. Next rinse your bird all over and inside the cavity with cold water, then pat dry with some paper towels. Place on a rack in a 13x9 pan (breasts up!) (I used a smaller broiler pan that had holes in it), take some olive oil and pour it over the bird and with your hand rub it all over the skin, next sprinkle liberally with the Lemon Pepper & Rosemary - Note: I did not use salt and pepper at all because the lemon pepper has enough of both for me! Make sure to also season the cavity. Next pour the chicken stock into the 13x9 pan. Place in a 350° oven and plan to bake for approximately 18-20 minutes per pound. I cheated - my bird came with one of those handy dandy pop up when done buttons.... I recommend using one of these!
Bake the chicken in the oven, but every 20 minutes quickly remove it from the oven and with a baster or a spoon, pour the juice in the bottom of the pan all over the chicken and be sure to also pour some juice in the cavity and put it back in the oven. I had never done this before and I think it made a world of difference in the quality of my dinner. The bird was so juicy, the skin so crispy. Seriously it was heaven. And the juices in the bottom of the pan turned a deep dark brown which made making gravy easy peasy. Cook the bird until the little button pops or it reaches the recommended internal temperature (which it should say on the birds packaging! Perdue Chicken says you want an internal temp of 180° in the thickest part of the bird if you are using a thermometer.
Once the bird is finished cooking remove it from the oven and the pan (I set on my cutting board) and LEAVE IT ALONE for at least 15-20 minutes. This lets all those juices stay in the bird instead of running all over your cutting board. While the bird is resting you can rescue the juices from the bottom of the pan. If there are any baked on bits take a metal whisk and scrape them up. Pour into a sauce pot and feel free to add another cup or two of chicken stock if you don't have a lot of juices left to make gravy. In a small cup mix together 1/2C Cold Chicken Stock and 2TB Corn Starch and set to the side. Bring the sauce in the pot up to a boil and then whisk in the stock / corn starch mixture and continue to whisk. Once it comes back up to a boil it will thicken very quickly. Once thick remove from the heat.
Okay gravy done, bird rested, get to carving! I was impressed that I actually made it through the carving process properly. Feel free to check out the internet for tips on the best ways to get the meat off nicely! I tend to slice the breasts off, then go after the legs and wings. Serve & Enjoy!!
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WW: For this recipe I'm not giving exact points, it depends if you actually eat the skin, what part of the chicken you eat, etc. Keep in mind the following: Chicken Breast w/o the skin is approximately 1PP per ounce cooked. Chicken Thighs w/o skin run 1PP/1oz, 3PP/2oz, 5PP/3oz, 7PP/4oz. So dark meat is more "costly" then light, and adding in the skin you also need to account for the amount of olive oil used which can vary depending how big your bird is and how heavy handed you were with it.
Monday, February 17, 2014
Traditional Baked Ham
Merry Christmas! Oh wait...its February. Well in my family we always celebrate Christmas with my Dad's side of the family on a different day to best fit everyone's busy schedules. This year I was hosting and I decided to make a baked ham, I have never done this before and I was extremely pleased with the quality and deliciousness of this ham. I have always wanted to have the beautiful ham with pineapple rings with cherries in the middle and this year I got it. I know for sure I will be making this again as it was a big hit with my family.
I apologize as I wasn't thinking and never got a picture of it before it went in the oven, when it came out, or when I was eating the leftovers!! This picture is actually from my sister who hadn't devoured her leftovers quite as quickly as we did :) But imagine the Christmas commercials with the pineapple rings with the perfect maraschino cherry in the center on a beautiful ham on a table!
Traditional Baked Ham:
12# Half Shank Fully Cooked Ham
1 Can Pineapple Rings - In Pineapple Juice
1 Jar Maraschino Cherries
Whole Cloves
20oz Sprite
1/2C Brown Sugar
Toothpicks
First take your ham and slice diamonds into it - approximately 1" in size but don't worry if it isn't perfect, if they become more like 2" it isn't a big deal. Set the ham with the pointy end up in a large baking dish. Next take the whole cloves and push into the skin of the ham all over (I often made a small slit with a knife in the center of the diamonds and pushed it in this way) You do want to make sure to evenly space these as you will need to pick them all out when it is finished cooking and if you know where to expect one it is easier to spot it! Next take the pineapples and pour the juice into a mixing bowl, then put the pineapple rings all over the ham securing in place with the toothpicks. Add a cherry to the center of each ring with another toothpick. Now mix together the pineapple juice, brown sugar, soda and a splash of the cherry juice and pour over the ham. Place in a 325° oven for approximately 4-5 hours (internal temp should be 140° when finished). Every 30-45 minutes remove from the oven and ladle the juice over the top of the ham and put back in the oven.
Once the ham has finished cooking remove it from the oven and let it sit for a good 30 minutes before slicing so all the juices stay in the ham and don't go running onto your cutting board! I just put the ham on the counter and covered loosely in foil and believe me it was plenty hot when we went to eat.
Remove the pineapple, cherries and cloves, discard the cooking liquid, and start slicing away as thin or as thick as you want, serve and enjoy!
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WW: 6 Points Plus / 4oz cooked ham
I apologize as I wasn't thinking and never got a picture of it before it went in the oven, when it came out, or when I was eating the leftovers!! This picture is actually from my sister who hadn't devoured her leftovers quite as quickly as we did :) But imagine the Christmas commercials with the pineapple rings with the perfect maraschino cherry in the center on a beautiful ham on a table!
Traditional Baked Ham:
12# Half Shank Fully Cooked Ham
1 Can Pineapple Rings - In Pineapple Juice
1 Jar Maraschino Cherries
Whole Cloves
20oz Sprite
1/2C Brown Sugar
Toothpicks
First take your ham and slice diamonds into it - approximately 1" in size but don't worry if it isn't perfect, if they become more like 2" it isn't a big deal. Set the ham with the pointy end up in a large baking dish. Next take the whole cloves and push into the skin of the ham all over (I often made a small slit with a knife in the center of the diamonds and pushed it in this way) You do want to make sure to evenly space these as you will need to pick them all out when it is finished cooking and if you know where to expect one it is easier to spot it! Next take the pineapples and pour the juice into a mixing bowl, then put the pineapple rings all over the ham securing in place with the toothpicks. Add a cherry to the center of each ring with another toothpick. Now mix together the pineapple juice, brown sugar, soda and a splash of the cherry juice and pour over the ham. Place in a 325° oven for approximately 4-5 hours (internal temp should be 140° when finished). Every 30-45 minutes remove from the oven and ladle the juice over the top of the ham and put back in the oven.
Once the ham has finished cooking remove it from the oven and let it sit for a good 30 minutes before slicing so all the juices stay in the ham and don't go running onto your cutting board! I just put the ham on the counter and covered loosely in foil and believe me it was plenty hot when we went to eat.
Remove the pineapple, cherries and cloves, discard the cooking liquid, and start slicing away as thin or as thick as you want, serve and enjoy!
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WW: 6 Points Plus / 4oz cooked ham
Monday, February 10, 2014
Lightened Up Chicken Pot Pie
A while ago I posted a recipe for Chicken Pot Pie and have since revamped it to be even tastier and lighter! Even my boyfriend who is a self proclaimed veggie hater asked for seconds of this dish so I consider it a winner!
Lightened Up Chicken Pot Pie: Serves 4
1/2lbs Chicken Breast - Cubed
1 Onion - Diced
3 Carrots - Diced
2 Celery Stalks - Sliced
1C Corn
2tsp Olive Oil
1tsp Crushed Rosemary
1tsp Ground Thyme
Salt & Pepper
1C Chicken Stock - Fat Free
1/2C Milk
2TB Cornstarch
1 Pie Crust (I use Pillsbury Pie Crust - they come 2 in a box and you just unroll them over the top of the dish!)
In a large skillet place half the olive oil over medium heat and once the pan is hot add the chicken with half of the rosemary and thyme and some salt and pepper. Cook the chicken flipping once after 3-4 minutes until the chicken is cooked through - approximately 6-8 minutes. Remove the chicken to a bowl on the side and add the remaining olive oil to the pan with the onions, carrots and celery with the remaining rosemary and thyme and some salt and pepper. Saute the veggies for 5-6 minutes until they start to soften. Mix together the cornstarch and milk and add to the pan along with the chicken stock. Add in the corn and chicken and bring up to a boil, stirring constantly. Once the sauce has thickened remove from the heat and pour into a pie pan. Unroll a pie crust over the top and crimp the edges to the pan, cut 3-4 large slits in the top of the crust to let steam escape during the baking process.
Place the dish in a 350° oven (I suggest placing a large piece of foil under the pan as mine still bubbled over despite the steam slits!!) and bake for approximately 30-40 minutes until the pie is nice and golden brown. Remove from the oven and let it sit for a good 5-10 minutes, slice, scoop and enjoy!!
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WW: 9 Points Plus
Lightened Up Chicken Pot Pie: Serves 4
1/2lbs Chicken Breast - Cubed
1 Onion - Diced
3 Carrots - Diced
2 Celery Stalks - Sliced
1C Corn
2tsp Olive Oil
1tsp Crushed Rosemary
1tsp Ground Thyme
Salt & Pepper
1C Chicken Stock - Fat Free
1/2C Milk
2TB Cornstarch
1 Pie Crust (I use Pillsbury Pie Crust - they come 2 in a box and you just unroll them over the top of the dish!)
In a large skillet place half the olive oil over medium heat and once the pan is hot add the chicken with half of the rosemary and thyme and some salt and pepper. Cook the chicken flipping once after 3-4 minutes until the chicken is cooked through - approximately 6-8 minutes. Remove the chicken to a bowl on the side and add the remaining olive oil to the pan with the onions, carrots and celery with the remaining rosemary and thyme and some salt and pepper. Saute the veggies for 5-6 minutes until they start to soften. Mix together the cornstarch and milk and add to the pan along with the chicken stock. Add in the corn and chicken and bring up to a boil, stirring constantly. Once the sauce has thickened remove from the heat and pour into a pie pan. Unroll a pie crust over the top and crimp the edges to the pan, cut 3-4 large slits in the top of the crust to let steam escape during the baking process.
Place the dish in a 350° oven (I suggest placing a large piece of foil under the pan as mine still bubbled over despite the steam slits!!) and bake for approximately 30-40 minutes until the pie is nice and golden brown. Remove from the oven and let it sit for a good 5-10 minutes, slice, scoop and enjoy!!
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WW: 9 Points Plus
Monday, February 3, 2014
Sausage & Summer Veggie Pasta
Well its the heart of January, there was a forecast of 8" of snow for tomorrow and I am making a summer veggie pasta dish. Why you ask? Because my boyfriend saw a commercial for pasta which had sausage and tomato in it and made the passing comment "that looked good". You know me, I rewound it, looked at what they were making and said "I can do that!" I added zucchini and onions to my portions and it was a delicious spicy and sweet dish and the plain sausage and tomato portion got a two thumbs up review as well!
Sausage & Summer Veggie Pasta: Serves 4
8oz Pasta
4 Sweet Italian Turkey Sausage (approx 4oz each) - removed from casings
1 Pint Cherry Tomatoes
1/4tsp Garlic Powder
Salt & Pepper
2tsp Olive Oil
1 Zucchini - Sliced
1 Onion - Thinly Sliced
1/4C Chicken Stock - Fat Free
Bring a large pot of salted water to a boil, add the pasta and cook to al dente. Drain and return to the pot and set to the side. While the pasta is cooking add a teaspoon of oil to a large skillet pan over medium heat and add the sausage to the pan, break up with a spatula and cook for 2-3 minutes then add the cherry tomatoes to the pan with some salt, pepper and the garlic powder. Continue to brown the sausage and cook the tomatoes until the tomatoes start to burst open, take the spatula and push down gently on the tomatoes to break them open and cook for another minute. Remove the sausage and tomatoes to a bowl and set to the side.
Return the pan to the heat, add the remaining oil with the zucchini and onions and some salt and pepper. Saute for 4-5 minutes until the onions are sauteed and the zucchini are starting to soften. Add the veggies and sausage mixture to the drained pasta with the chicken stock and heat over medium low heat, stirring, for a minute or two. Serve and enjoy!
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WW: 10 Points Plus / Serving
Sausage & Summer Veggie Pasta: Serves 4
8oz Pasta
4 Sweet Italian Turkey Sausage (approx 4oz each) - removed from casings
1 Pint Cherry Tomatoes
1/4tsp Garlic Powder
Salt & Pepper
2tsp Olive Oil
1 Zucchini - Sliced
1 Onion - Thinly Sliced
1/4C Chicken Stock - Fat Free
Bring a large pot of salted water to a boil, add the pasta and cook to al dente. Drain and return to the pot and set to the side. While the pasta is cooking add a teaspoon of oil to a large skillet pan over medium heat and add the sausage to the pan, break up with a spatula and cook for 2-3 minutes then add the cherry tomatoes to the pan with some salt, pepper and the garlic powder. Continue to brown the sausage and cook the tomatoes until the tomatoes start to burst open, take the spatula and push down gently on the tomatoes to break them open and cook for another minute. Remove the sausage and tomatoes to a bowl and set to the side.
Return the pan to the heat, add the remaining oil with the zucchini and onions and some salt and pepper. Saute for 4-5 minutes until the onions are sauteed and the zucchini are starting to soften. Add the veggies and sausage mixture to the drained pasta with the chicken stock and heat over medium low heat, stirring, for a minute or two. Serve and enjoy!
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WW: 10 Points Plus / Serving
Thursday, January 30, 2014
Super Bowl Recipe Ideas
Hi All, so I'm not a huge football person but I just realized that it is almost Super Bowl Sunday and everyone would be heading to the stores to get things for a Super Bowl Party! Here are 10 items I wrote up a few years ago for you and they are still great options for the party as well as the Veggie Pizza I posted two weeks ago. Enjoy and have fun.
10 Super Bowl Sunday Ideas:
Buffalo Chicken Bites - Take this favorite recipe of mine and instead of cooking full chicken breasts you can slice them into strips or bites, the cooking time will vary, but they make for a great bowl on the table with both ranch and blue cheese dipping sauces.
Buffalo Chicken Pizza - An even better way to get that buffalo taste! You can pretty much walk and go with a slice of this pizza.
Summer Pasta Salad - Okay I know it isn't summer, but this is a great way to get some vegetables onto the table in a tasty way.
Hearty Chili - Isn't Chili another way of saying Football? Come to think of it I haven't made a pot of chili yet this season, I am going to have to remedy this very soon!
Homemade Hummus - Serve this with a plate of warmed pita bread and raw cherry tomatoes, carrot sticks, celery and cucumbers!
Fruit Salsa with Cinnamon Chips - This is not only a beautiful addition to any table it is quite addicting and the cinnamon chips are a fun way to serve the salsa.
Roasted Vegetable Pizza - You can make the vegetables ahead of time and throw the pizza together in a few minutes before the company arrives.
Teriyaki Chicken Wings - I know this recipe is for chicken legs but there is no reason you couldn't make chicken wings! Again here is a great recipe that you can make a day or two in advance and just let it soak in all that goodness!
Apple Crisp - Seriously do you need a reason why this is on the list? Yum should do it!
Guacamole - I love guacamole. Plain and simple. So easy to make! I like to serve next to a bowl of salsa so if folks aren't fan of guacamole they have an alternative.
10 Super Bowl Sunday Ideas:
Buffalo Chicken Bites - Take this favorite recipe of mine and instead of cooking full chicken breasts you can slice them into strips or bites, the cooking time will vary, but they make for a great bowl on the table with both ranch and blue cheese dipping sauces.Buffalo Chicken Pizza - An even better way to get that buffalo taste! You can pretty much walk and go with a slice of this pizza.
Summer Pasta Salad - Okay I know it isn't summer, but this is a great way to get some vegetables onto the table in a tasty way.
Hearty Chili - Isn't Chili another way of saying Football? Come to think of it I haven't made a pot of chili yet this season, I am going to have to remedy this very soon!Homemade Hummus - Serve this with a plate of warmed pita bread and raw cherry tomatoes, carrot sticks, celery and cucumbers!
Fruit Salsa with Cinnamon Chips - This is not only a beautiful addition to any table it is quite addicting and the cinnamon chips are a fun way to serve the salsa.
Roasted Vegetable Pizza - You can make the vegetables ahead of time and throw the pizza together in a few minutes before the company arrives.
Teriyaki Chicken Wings - I know this recipe is for chicken legs but there is no reason you couldn't make chicken wings! Again here is a great recipe that you can make a day or two in advance and just let it soak in all that goodness!Apple Crisp - Seriously do you need a reason why this is on the list? Yum should do it!
Guacamole - I love guacamole. Plain and simple. So easy to make! I like to serve next to a bowl of salsa so if folks aren't fan of guacamole they have an alternative.
Monday, January 27, 2014
Shrimp Stir Fry
I love stir fry and I can't believe that I don't have a standard Shrimp Stir Fry recipe on here yet! I often make variations of this adding lime juice, sriracha, honey or anything else I feel needs to be in my stir fry to give it a little extra zing that day. This recipe is very basic and gives me what I needed today - a plate of delicious veggies in a wonderful sauce over some rice with plump juicy shrimp. What more can a girl ask for?! Like any of my stir fry recipes feel free to change up the vegetables to what you prefer most in your stir fry.
Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & Deveined
1 Garlic Clove - Minced
1C Broccoli
1 Bell Pepper - Sliced
1 Onion - Sliced
1 Zucchini - Sliced
2 Carrots - Sliced
1C Sugar Peas
1/2C Chicken Stock - Fat Free
1/4C Teriyaki Sauce - LaChoy Brand
2TB Soy Sauce
1TB Corn Starch
1TB Olive Oil
2C Water
1C Rice
Salt & Pepper
In a sauce pot bring the water, rice, 1tsp of olive oil and some salt to a boil, stir, cover and reduce to a simmer until all of the water has been absorbed into the rice.
In a large skillet add the remaining 2tsp of olive oil over medium to medium high heat, add the garlic with the broccoli, onions and carrots and some salt and pepper, stir and cook for 2-3 minutes, add the remaining veggies and cook for another 3-5 minutes until the veggies are cooked through but still have a nice crunch to them. Remove to a large bowl.
Mix together the chicken stock, teriyaki sauce, soy sauce and corn starch and pour about 1/4 of the mixture into the skillet along with the shrimp and cook the shrimp in a single layer for 3-4 minutes until they are fully cooked through. Add the remainder of the sauce to the pan with the veggies and allow the sauce to thicken, stirring constantly (this will happen quickly). Remove from the heat, serve over the rice and enjoy!
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WW: 8 Points Plus / Serving
Shrimp Stir Fry: Serves 4
1lbs Shrimp - Peeled & Deveined
1 Garlic Clove - Minced
1C Broccoli
1 Bell Pepper - Sliced
1 Onion - Sliced
1 Zucchini - Sliced
2 Carrots - Sliced
1C Sugar Peas
1/2C Chicken Stock - Fat Free
1/4C Teriyaki Sauce - LaChoy Brand
2TB Soy Sauce
1TB Corn Starch
1TB Olive Oil
2C Water
1C Rice
Salt & Pepper
In a sauce pot bring the water, rice, 1tsp of olive oil and some salt to a boil, stir, cover and reduce to a simmer until all of the water has been absorbed into the rice.
In a large skillet add the remaining 2tsp of olive oil over medium to medium high heat, add the garlic with the broccoli, onions and carrots and some salt and pepper, stir and cook for 2-3 minutes, add the remaining veggies and cook for another 3-5 minutes until the veggies are cooked through but still have a nice crunch to them. Remove to a large bowl.
Mix together the chicken stock, teriyaki sauce, soy sauce and corn starch and pour about 1/4 of the mixture into the skillet along with the shrimp and cook the shrimp in a single layer for 3-4 minutes until they are fully cooked through. Add the remainder of the sauce to the pan with the veggies and allow the sauce to thicken, stirring constantly (this will happen quickly). Remove from the heat, serve over the rice and enjoy!
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WW: 8 Points Plus / Serving
Monday, January 20, 2014
Veggie Pizza
In need of an idea for a Super Bowl Party Appetizer? This is my go to to take to parties, it is more exciting then veggies & dip but is exactly that and a healthy option that even the manliest of men will eat. This recipe came from one of my Great Aunts a few years ago and I love to make it and think of her every time. It is easy to carry around and is able to be customized to your tastes. I used to make this with full fat ingredients and mayo instead of sour cream, well let me tell you - that is just foolish! I made it this past week for a book club meeting and used all reduced fat or light ingredients as well as substituting 100% of the mayo for sour cream. Everyone liked it, I honestly couldn't tell a difference and by the end of the night it was all gone. This is also a great recipe to make with your kids as you can get a little artistic with the veggie distribution!
Veggie Pizza: 24-32 Pieces
2 Packages Crescent Rolls - I use Reduced Fat
1 Package Hidden Valley Ranch Dressing (dry)
1/2C Sour Cream - I use Daisy's Light
8oz Cream Cheese - I use 1/3 Less Fat
2TB Milk - I use Fat Free
1C Cheddar Cheese - Shredded
1 Bell Pepper - Thinly Sliced
2 Carrots - Shredded
1 Cucumber - Seeded & Chopped
1-2C Broccoli - Chopped
Spread the crescents out on a greased sheet pan to cover the pan and pinch the seams together as much as possible - it doesn't have to be perfect. Place in a 375° oven for approximately 9-11 minutes until golden brown. Remove from the oven and let cool to room temperature (if you are in a hurry place it in the fridge while you prepare the rest!)
In a stand mixer mix together the dressing, sour cream, cream cheese and milk. Spread the mixture over the cooled crescent roll base then evenly distribute the veggies all over the top of the dip. Top with the cheese and then with clean hands or a spatula press down on the veggies so they stick into the dip and are less likely to make a mess when you bite into them. Slice into either 24 or 32 pieces, remove to a tray and enjoy!
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WW: 3 Points Plus / Serving @ 24 servings
2 Points Plus / serving @ 32 servings
Veggie Pizza: 24-32 Pieces
2 Packages Crescent Rolls - I use Reduced Fat
1 Package Hidden Valley Ranch Dressing (dry)
1/2C Sour Cream - I use Daisy's Light
8oz Cream Cheese - I use 1/3 Less Fat
2TB Milk - I use Fat Free
1C Cheddar Cheese - Shredded
1 Bell Pepper - Thinly Sliced
2 Carrots - Shredded
1 Cucumber - Seeded & Chopped
1-2C Broccoli - Chopped
Spread the crescents out on a greased sheet pan to cover the pan and pinch the seams together as much as possible - it doesn't have to be perfect. Place in a 375° oven for approximately 9-11 minutes until golden brown. Remove from the oven and let cool to room temperature (if you are in a hurry place it in the fridge while you prepare the rest!)
In a stand mixer mix together the dressing, sour cream, cream cheese and milk. Spread the mixture over the cooled crescent roll base then evenly distribute the veggies all over the top of the dip. Top with the cheese and then with clean hands or a spatula press down on the veggies so they stick into the dip and are less likely to make a mess when you bite into them. Slice into either 24 or 32 pieces, remove to a tray and enjoy!
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WW: 3 Points Plus / Serving @ 24 servings
2 Points Plus / serving @ 32 servings
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