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

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

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