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

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

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

Recipe Flashback - Rustic Potato Pancakes

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





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

Sourdough Bread

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



Sourdough Bread

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

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

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

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

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

Sauteed Cabbage with Canadian Bacon & Onions

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



Sauteed Cabbage with Canadian Bacon & Onions: serves 4

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

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

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WW: 1 Points Plus / serving

Grilled Pineapple

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



Grilled Pineapple: Serves 6-8

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

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

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

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WW: 1 Points Plus / serving

Creamed Cucumbers

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



Creamed Cucumbers: Serves 4

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

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

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

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WW: 1 Points Plus / serving

Corn & Zucchini Skillet

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



Corn & Zucchini Skillet: Serves 3-4

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

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

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

Roasted Parmesan Cauliflower

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



Roasted Parmesan Cauliflower: serves 3-4

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

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

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

Caesar Roasted Cabbage

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



Caesar Roasted Cabbage: Serves 4

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

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

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WW: 2 Points Plus / serving

Italian Spiced Wild Rice

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



Italian Spiced Wild Rice: Serves 4

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

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

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WW: 4 Points Plus / serving

Twice Roasted Cheesy Potatoes

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



Twice Roasted Cheesy Potatoes: Serves 4-8

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

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

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

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

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

Roasted Green Beans with Blue Cheese

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



Roasted Green Beans with Blue Cheese: Serves 2-4

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

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

Zucchini & Corn Fritters

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



Zucchini & Corn Fritters: Serves 2-3

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

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

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

Parmesan Asparagus

I love asparagus and all winter it has been upwards of $4.00 / # which makes me sad so I have been doing without. When I saw it on sale at the grocery store I jumped at the chance for it. I often have it mixed into pasta and a sauce but this time I wanted it nice and simple so I had a great meal of Rice, Jerk Chicken and Parmesan Asparagus. Sometimes the simple meals are the best meals and this was definitely one of those days.



Parmesan Asparagus: Serves 2-3

1lbs Fresh Asparagus - Ends Trimmed
1tsp Olive Oil
Salt / Pepper
2TB Shredded or Shaved Parmesan Cheese

Rinse and trim your asparagus, I usually take off about 2" from the bottom of the stalk which tends to be really fibrous and not appetizing. Toss the asparagus with the oil, salt and pepper and place in either a large saute pan or on a baking sheet. I prefer to saute my asparagus but you can roast it for 10-15 minutes (depends on the thickness - you don't want it to get soggy!). I placed mine in a saute pan over medium to medium high heat in a single layer and cooked for about 10 minutes until the asparagus was a vibrant green, still had a crunch to it but was fully cooked through. Then as soon as I removed it from the heat I sprinkled the Parmesan Cheese over it. A little goes a long way and adds just one more layer of taste to this side dish. Serve & Enjoy!

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WW: 1 Points Plus / serving @ 2 or 3 servings

Creamed Spinach

Growing up we always had spinach with a hard boiled egg on the side but never creamed. I'm really not sure if this tastes anything like traditional creamed spinach but I know it does taste good! This is really easy to put together and makes a nice side dish to any meal.



Creamed Spinach: Serves 4-6

(2) 10oz Frozen Spinach
1/2C Cream Cheese (I use 1/3 less fat)
Salt

Place the frozen spinach cakes in a sauce pot, cover with water and add some salt to season the spinach. Bring the pot to a boil and with a fork break up the frozen spinach and let it cook for a minute or two. Drain in a colander and with a fork or large spoon press the spinach against the colander getting out as much liquid as possible. Place back in the pot and add the cream cheese and stir it into the hot spinach to melt it. Serve & Enjoy

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WW: 2 Points Plus / serving @ 4 servings
1 Points Plus / serving @ 6 servings

Garlic Parmesan Roasted Potatoes

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



Garlic Parmesan Roasted Potatoes: Serves 3-4

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

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

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

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

Spicy Teriyaki Couscous

Earlier this week I showed you the great Spicy Teriyaki Pulled Pork dish that I made in my slow cooker and today I am sharing with you the dish that I served as the base to that dish. This couscous dish shares the same flavors as the pork and is delicious on its own or under the pork and I can see myself using the flavors again in a stir fry sometime soon.



Spicy Teriyaki Couscous: Serves 4

1C Pearled Couscous
1-3/4C Chicken Stock
2TB Teriyaki Sauce (I use La Choy Brand)
1tsp Sriracha

Place the chicken stock, teriyaki and sriracha in a sauce pot and bring to a boil, add the couscous and reduce to a simmer - stirring occasionally. Once the sauce is completely absorbed into the couscous fluff with a fork, serve and enjoy.

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WW: 4 Points Plus / serving