Weight Watchers Spaghetti and Meatballs

This weekend I redid my brandy snifter of recipes and put all the low calorie recipes in it.  The first recipe I picked out of the snifter was this Weight Watchers Spaghetti and Meatballs. 

I'm not usually a huge fan of ground turkey because the texture gets a little wonky to me. This recipe uses ground turkey with ground pork - so the texture is just fine for me.

As usual, I made a few "adjustments" to the recipe. Turkey, also, notoriously has not so much flavor. For that reason I tossed in some McCormick's Grill Seasoning.  I think it really made a difference.

This recipe makes a TON.  I most likely will do this for a Sunday dinner in the near future because of how much it makes. 

Best part about this recipe is it's 319 calories.  I used whole wheat pasta for the spaghetti.  You really can't tell the difference.

Photo courtesy of WW.com

Weight Watchers Spaghetti and Meatballs
Courtesy of WW Take Out Tonight cookbook
Serves 10

1 T olive oil
2 onions, finely chopped
4 cloves garlic, minced
1 lb ground, skinless turkey breast (for the record, I didn't know they had ground turkey that included the skin.)
1/2 lb ground pork (10% or less fat)
1/2 c Italian seasoned breadcrumbs
1/4 c grated Parmesan cheese
1 large egg
2 egg whites
1/4 c fat-free milk
2  tsp Worcestershire sauce
1/4 tsp (each) salt and pepper
28oz can of crushed tomatoes
2T chopped fresh oregano
3/4 lb spaghetti  [JW - I doubt 3/4 lb spaghetti will serve 10 people, so use your best judgment on how much spaghetti to make for yourself.]

Preheat oven to 350F. Spray a 10X15 inch jelly-roll pan with nonstick spray; set aside.

Heat a large nonstick skillet over medium-high heat. Swirl in the oil, then add the onions and garlic. Cook, stirring occasionally; until golden, 7-10 minutes.
combine the turkey, pork, bread crumbs, grated Parmesan, egg, egg whites, milk, W sauce, salt, pepper and half of the cooked onions/garlic in a large bowl. Sharpe into 20 meat balls and place in a single layer without touching each other on the jelly-roll pan. Bake until lightly browned, about 20 minutes.

[JW note - this meatball mixture was very wet.  When I make this again, I would fore go the two egg whites.  With the milk in it, you just don't need the extra wet.]

Bring the tomatoes and the remaining half of the cooked onions and garlic to a boil in a large sauce pan; add the meatballs. Reduce the heat and simmer, covered, until the meatballs are cooked through, 18-20 minutes.

Meanwhile, cook the spaghetti. Toss the spaghetti, meatballs and sauce together. Or, if you're like me, the sauce goes on top the spaghetti and you sing, "On top of spaghetti, call covered with cheese. I lost my poor meatball, when somebody sneezed."

Ahem.

Things I changed with the sauce are:
1. I tossed in a can of petite diced tomatoes. I like a bit more texture in my tomato sauce.
2. I put in about a tsp of sugar.  Tomatoes are acidic and the sugar helps cut that back some.
3. I put in about a 28oz can of water - I like more sauce than meatballs.  Plus this marinara will freeze real well.

Beef Pot Pie

I'm a huge fan of pot pies. Usually they are so bad for you and make such big servings that they just aren't worth eating to me.  But now, NOW I've found a recipe that 1) can be lightened up and 2) makes enough for two large-sh servings.

This was super easy and I'm feeling motivated to make this again. I put mine in little individual dishes and topped them with store bought pie crust.  If you're not a pie crust snob, take the short cut and buy the pie crust. 

Courtesy of One Lovely Life

Beef Pot Pie
Serves 2

12 oz blade steak, trimmed and cut into 1 inch pieces [JW note - I used a top sirloin steak cuz that's what I had on hand.]
5 tsp vegetable oil
2 carrots, peeled and chopped
1 small onion, chopped
4 oz white mushrooms, quartered
2 garlic cloves, minced
1 tsp minced fresh thyme
2 T flour
2 tsp tomato paste
2 T dry red wine
1 3/4 c beef broth
1/2 c peas
Pie crust

Pat the meat dry and season with salt and pepper.  Heat 2 tsp of the oil in an oven safe skillet over medium-high heat until just smoking. Add the meat and cook, stirring occasionally, until well browned, 5-7 minutes. Transfer the meat to a bowl and set aside.

Heat remaining 1T oil in the skillet over medium heat until shimmering. Add the carrots, onion and cook until vegetables are softened, about 5 minutes.  Stir in the mushrooms and cook until softened, 3 to 5 minutes.

Stir in the garlic and thyme and cook until fragrant, about 30 seconds.  Stir in the flour and tomato paste and cook, stirring constantly, until the flour is incorporated, about 1 minute.  [JW note - I put the tomato paste in first and cooked it for about a minute. Then I added the flour.] Stir in the wine and cook until evaporated, about 30 seconds. slowly stir in the broth, scraping up any browned bits, and bring to a simmer.

Off heat, season the sauce with salt and pepper. Then stir in the browned beef, along with any accumulated juices, and the peas.

Put the beef mixture in a Pyrex dish that will fit it [JW - again, I used two small single serving dishes.] Cover with pie crust.  Bake at 425 for 30 to 35 minutes until the pie crust is golde nbrown.

The other adjustment I made was I added some corn I had on hand.  You can't go wrong with adding a little bit of corn.

Chicken and Ginger

I'm a big fan of chicken, But let's admit it, chicken is boring.  I'm forever trying to find something flavorful and low in calories to make with chicken.  I've been successful 90% of the time.

This recipe is middle ground for me. Flavorful and good, but not something I'd necessarily die to make again.  I have so many chicken recipes to make that I would keep this, but make something new over this again. 

Still it's low calorie and VERY easy to make - and bonus - easy clean up because you use parchment paper to cook it in.

The recipe calls for jalapenos but there isn't any real heat in this if you, like me, take the seeds and ribs out of the pepper.

Give it try. You may find it's a good go-to recipe. 

Chicken and Ginger
Recipe from Everyday Food

Photo courtesy of
Everyday Food

Serves 4

8 chicken cutlets (no big surprise here but I used a chicken breast instead)
1 piece fresh ginger, peeled and cut into matchsticks
1/3 c fresh cilantro, chopped
1 medium jalapeno, thinly sliced
Salt and pepper to taste
2 tsp extra virgin olive oil
Lime wedges for serving

Preheat oven to 400F.
Place chicken in the center of a 18 inch long piece of parchment paper. Season chicken with salt and pepper.

Top with ginger, cilantro and jalapeno. Drizzle with olive oil. Fold parchment into a twist or envelop shape to not allow any juices to escape during cooking.

Place packet on a rimmed baking sheet and bake until chicken is cooked through, about 18-20 minutes. Serve with lime wedges.

[Jenn note] - so I went one step further and squeezed a half of lime over the chicken after it was baked. So good.

Nutella Cookies

I'm a fan of Nutella. I mean, what's not to love?

Last week was Worldwide Nutella Day. And in the spirit of Nutella I cracked open a jar of it and took a spoonful. The best way to eat Nutella I might add.

After that I knew I had to do something else with the rest of the jar or I'd eventually eat the whole jar. So Nutella cookies came to mind.

I've made Nutella cookies before, but these were WAY better.  WAY better.

Photo courtesy of Cuisine at Home

Nutella Cookies
Recipe from Cuisine at Home

2 c flour
1/4 c unsweetened cocoa
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick unsalted butter, at room temperature
1 1/2 c sugar
2 eggs
1 c Nutella
1 teaspoon vanilla
finely chopped hazelnuts

Preheat oven to 350F. Whisk together the dry ingredients and set aside. 

Beat butter and sugar with a mixer on medium speed, 5 minutes. Add eggs one at a time, beating to fully incorporate before adding the next. Add Nutella and vanilla; beat until combined. Add flour mixture; mix until just combined.

Chill dough for 4 hours or overnight. And try not to eat it.

Scoop dough with a #30 scoop (scant 3 T); roll in hazelnuts. Bake cookies, six at a time, until edges are set, about 15 minutes. Let cookies cool on baking sheets.

Crock Pot Stroganoff

I've said it before and I'll say it again, I love stroganoff. Such a comfort food for me. I have a pretty good recipe for strogan off, but it's not, let's say, low cal. It's easy and simple, and you could probably make it low cal, but why bother.

This recipe is decent.  Its flavorful and has the stroganoff flavor that we all know and love. If I made it again, I'd actually take the extra step and brown the meat.  I didn't like the meat consistency after being in the crock pot all day.

Otherwise, there were no changes to this very simple recipe.

Roasted Lemon & White Bean Hummus

I'm a big fan of hummus.  I'm not a big fan of garbonzo beans, which is weird considering hummus is made from them. It's a texture thing.

I saw this recipe on Tasty Kitchen and thought it look interesting, and quite possibly good.

Turns out it was good. Though I may, or may not, have gotten a bit over the top with the garlic. I don't think you can get over the top, but some folks do.

This recipe does require some planning aheads since you have to roast the lemon. I'm not convinced I tasted an "roasted" lemon, but I followed the recipe still. 

I also seemed to have out of olive oil so I used canola oil. I think that would make a big different in how this tastes.  So don't substitute if you can avoid it.

Photo courtesy of Tasty Kitchen

Roasted Lemon & White Bean Hummus
Recipe from Tasty Kitchen
Serves 8-10 easily

1 whole Lemon
2 cans (14.5 Ounce Cans) Great Northern Beans, Rinsed And Drained
2 T tahini
1 clove garlic, pressed through a garlic press
½ teaspoons cumin
½ teaspoons kosher salt
2 T olive oil
1 T chopped fresh parsley (optional)
2 T pine nuts, toasted (optional)
olive oil, for drizzling (optional)

Preheat your oven to 450 F.

Halve the lemon and trim off the ends so they will lay flat in an oven-safe dish. Roast for 20-30 minutes then remove the dish from the oven and let lemons cool.

In the bowl of your food processor, fitted with the blade, add the beans, tahini, garlic, cumin, salt, olive oil and a tablespoon or so of juice from a roasted lemon. Secure the lid and process until smooth.

Serve as is or dress it up with a drizzle of olive oil, a sprinkle minced parsley, some toasted pine nuts and a squeeze of roasted lemon juice.

Bloody Mary Flank Steak

Little secret - every time I get on a plane I feel the need to have a Bloody Mary. I never have them otherwise and I have no idea why on a plane I feel like I must have one.

My dad used to make killer Bloody Mary's.  They were hot, spicy, and oh so delicious. If you like Bloody Mary's.

This recipe was super good. Though the steak didn't have as much bloody mary flavor as I thought it would. If I make this again, I'd follow the advice of a Sunday Dinner guest and use one of those tenderizers that poke holes in the meat.  Maybe the meat would take on more of the flavor.

That's not to say the meat didn't have flavor - no it had flavor, and was tasty. I, for once, didn't over cook the steak. 

Photo courtesy of The Food Network

This marinade does take about 8 hours or longer, so you'll need to plan ahead.

Bloody Mary Flank Steak
Recipe from Guy Fieri, Food Network
Serves 4 - 8
I doubled the recipe and fed 12 with just a couple pieces of steak left over.

1 cup vegetable juice (recommended: V-8)

1/2 cup vodka

1 teaspoon sea salt

1 teaspoon freshly ground black pepper

1 teaspoon hot sauce

1 tablespoon lemon juice

1 tablespoon Worcestershire sauce

1/2 tablespoon crushed garlic

1 teaspoon onion powder

1 teaspoon celery seed

1 tablespoon prepared horseradish

4 tablespoons olive oil

1-pound flank steak

Thoroughly mix all the ingredients except for the flank steak in a 1-gallon zip lock bag. Add the flank steak. Marinate in the refrigerator for at least 8 and up to 24 hours.

Preheat the grill to high or heat a skillet over high heat. Remove the flank steak from the marinade and wipe the excess liquid off with paper towels. Grill or pan sear both sides, then lower heat to medium and cook to medium rare.

Let the flanks steak rest, covered, with a clean towel for 5 to 10 minutes. Cut on the bias against the grain and serve.

Artichoke Dip with Fontina

I'm going through some old recipes that I've tried, but never posted to the blog.  I didn't do much posting last year as I was eating mostly Jenny Craig food. Still, I do Sunday dinners and many of the recipes I used then didn't get posted.  Here is one of those.

I don't have any notes on this recipe to remind me if I liked it or not. I'm guessing I did since I love Fontina cheese. I thinks its an under utilized cheese.

So if you're looking for a warm appetizer, this one is good.

Artichoke Dip with Fontina

Courtesy of Everyda Food

Recipe from Everyday Food

2 T extra virgin olive oil

1/2 medium Onion, diced small

3 cloves Garlic, finely chopped

3 cans Whole artichoke hearts (14 oz ea), drained and coarsely chopped

1/3 c dry white wine

4 ounces Neufchatel cream cheese, at room temperature

2 1/4 c cubed Fontina Cheese

1/4 cup chopped parsley

8 pitas, each cut into 6 wedges

Preheat oven to 400 degrees. In a large skillet, heat 1 tablespoon oil over medium. Add onion and cook until softened, about 5 minutes. Add garlic and cook until fragrant, 1 minute. Add artichokes and wine; cook until liquid evaporates, about 8 minutes. 

Remove skillet from heat and stir in Neufchatel until blended. Fold in 1 1/4 cups fontina and parsley. Transfer mixture to a 2-quart baking dish; sprinkle with 1 cup fontina. Bake until golden and bubbling, 30 minutes. 

Meanwhile, in a large bowl, toss pitas with 1 tablespoon oil; spread on a rimmed baking sheet. Bake until golden and crisp, 15 to 20 minutes. Serve warm dip with pita chips.

Caramelized Onion, Mushroom & Gruyere Tartlets

This year's Cookie Exchange Sunday Dinner I wanted to prepare some fancy pants appetizers.  I usually do a dip or some sort, or have friends bring the appetizers. But I stumbled onto this recipe from the Brown Eyed Baker (again with the Brown Eyed Baker site) and just had to make this.

It is time consuming to make the "filling" but it's very much worth that time.  The outcome was spectacular and delicious!  I'll make these again for sure.

The only issue with mine that I had were the puff pastry didn't puff so much.  Many of them were flat, but still tasty.  I think they may have been too small and too much good stuff on top of them. Next time I'll make them slightly bigger.


Photo courtesy of
The Brown Eyed Baker

Caramelized Onion, Mushroom & Gruyere Tartlets
Recipe from The Brown Eyed Baker

Yield: 16 3-inch tartlets; [JW note: I made mine an inch and I got 24 of them]

• 1 T olive oil
• 1 large yellow onion, thinly sliced
• 1 T unsalted butter
• 16 ounces white button mushrooms, thinly sliced
• 1 clove garlic, chopped
• ½ tsp dried thyme
• Salt and pepper, to taste
• ¼ c white wine (can substitute chicken or vegetable broth)
• 2 sheets puff pastry (thawed according to directions on package)
• 1 cp shredded Gruyere cheese (can substitute any variety of Swiss cheese)
• 1 egg + 1 tablespoon water, beaten together (for the egg wash)
• Handful of parsley, chopped

Preheat oven to 400 degrees F and line two baking sheets with parchment paper.

Heat the olive oil in a wide, heavy-bottomed pan over medium-low heat and add the onions. Cook, stirring occasionally, until they begin to caramelize, about 20 minutes.

Add the butter to the pan. Once melted, add the mushrooms and sauté, stirring occasionally, until they are completely soft and all of the liquid evaporates, about 20 minutes.

Add the garlic and the thyme and saute until fragrant, about 1 minute. Season with salt and pepper to taste.

Add the wine, scraping the bottom of the pan to pull up all of the browned bits, and cook until all of the liquid has evaporated. Remove from heat.

Unfold the thawed sheets of puff pastry and cut out circles from the dough, placing them evenly spaced on the baking sheets. Using a very sharp knife, make four small scores around the perimeter of the dough, about ¼ to ½-inch from the edge.

Top the rounds of puff pastry with a small spoonful of the onion and mushroom mixture, trying to keep the filling within the score marks. Top with the shredded Gruyere cheese. Brush the edges of the dough rounds with the egg wash.

Bake until the pastry is golden brown, about 15 to 25 minutes. Garnish with fresh chopped parsley.

Chocolate Peanut Butter Fudge

Three little words describes this fudge...

To....

Die...

For...

I'm not a baker. I hate having to measure things, and patience isn't my strong suit. So things like fudge tends to not get made in my house because of the measuring and all the stirring it takes. At least that's how it's been in the past.

Not no more.

The Brown Eyed Baker's recipe for Chocolate Peanut Butter Fudge is a bit different from most fudge recipes I've made. I followed the recipe EXACTLY and I'll be darn but it turned out.

Not just turned out but it was delicious.

I made two batches on two different days. The batch I made on the rainy day, did not turn out. My grandmother used to say you couldn't make her peanut butter fudge on rainy days and I now believe her.

Chocolate Peanut Butter Fudge
Recipe from The Brown Eyed Baker
Makes 64 pieces

• 2½ cups granulated sugar
• ¼ cup cocoa powder
• 1 cup evaporated milk (from a can)
• 1 tablespoon light corn syrup
• ½ cup unsalted butter, divided
• ½ cup peanut butter
• 2 teaspoons vanilla extract

 

Butter an 8-inch square pan and line with parchment paper, using enough so that there is some overhang on the edges.

Combine the sugar, cocoa powder, evaporated milk and corn syrup in a large saucepan over medium heat. Cook, stirring constantly, until the sugar dissolves.

Add 2 tablespoons of the butter and stir until the butter melts. Allow the mixture to come to a boil, then cover and boil for 3 minutes.

Remove the lid and continue to cook, without stirring, until the mixture reaches 234 degrees F on a candy thermometer (soft ball stage). Remove from the heat and, without stirring, add the remaining butter, peanut butter and vanilla. Allow the mixture to sit for 10 minutes.

Using a wooden spoon, beat the fudge vigorously until it thickens and begins to lose its gloss (can take anywhere from 5 to 15 minutes). You can also transfer the mixture to the bowl of a stand mixer (or use a hand mixer) and beat it on medium speed, being careful to only mix until it thickens and loses its gloss. Do not overmix. [Jenn Note: I put mine in my mixer for the first batch. I beat it for almost 25 minutes. For the second batch ( on the rainy day) I barely beat it at all.]

Immediately pour the mixture into the prepared pan. Allow the fudge to come to room temperature, then cover the pan with plastic wrap and chill it until set. Lift the fudge out of the pan and cut into 1-inch squares. The fudge can be stored in an airtight container at cool room temperature or in the refrigerator.

Healthy Baked Chicken Nuggets

I'm officially addicted to SkinnyTaste.com. I've tried a number of recipes from her site now and every single one of them has not only been low calories, but delicious.  This one is no exception.

I like chicken nuggets.  I hate them from fast food places, but the idea of small, bite size chicken, breaded in goodness just makes my heart flutter.

These were tasty, lo-cal, and super easy to make.

Photo by SkinnyTaste.com

Healthy Baked Chicken Nuggets
Recipe from SkinnyTaste.com

• 16 oz (2 large) skinless boneless chicken breasts, cut into even bit sized pieces
• salt and pepper to taste
• 2 tsp olive oil
• 6 T whole wheat Italian seasoned breadcrumbs
• 2 T panko
• 2 T grated parmesan cheese
• olive oil spray

Preheat oven to 425°. Spray a baking sheet with olive oil spray.

Put the olive oil in one bowl and the breadcrumbs, panko and parmesan cheese in another.
Season chicken with salt and pepper, then put in the bowl with the olive oil and mix well so the olive oil evenly coats all of the chicken.

Put a few chunks of chicken at a time into the breadcrumb mixture to coat, then on the baking sheet. Lightly spray the top with olive oil spray then bake 8 - 10 minutes. Turn over then cook another 4 - 5 minutes or until cooked though.

Beef Stew with Beer and Paprika

Its no secret that Pioneer Woman is one of my favorite chefs around these days. Her recipes are simple and usually delicious.  I've yet to find one that isn't.

I know the day after Thanksgiving most folks are making left overs with the turkey and all the trimmings. Not this girl.  I wanted stew. It was a wet, rainy, and all around gross day here in the Northwest. Perfect day for stew. 

I popped open the recipe list and fell on to this recipe almost immediately.  It had the two components I was looking for warmth and comfort. 

Super easy, and very delicious. I actually followed the recipe too, shocking I know.  I wouldn't change a thing about it.

Photo by Pioneer Woman

Beef Stew with Beer and Paprika
Recipe from The Pioneer Woman
Serves 6

• 3 T olive 0il
• 1 T butter
• 2 pounds stew meat
• 1 whole medium onion, diced
• 3 cloves garlic, minced
• 1 can beer, 12 oz can
• 4 c beef stock
• 2 c water (additional, If Needed)
• 1 T Worcestershire Sauce
• 2 T tomato Paste
• 1/2 tsp paprika
• 1/2 tsp kosher salt
• Freshly ground black pepper
• 1-1/2 tsp sugar
• 4 whole carrots, washed, unpeeled, and roughly sliced
• 4 whole new potatoes, quartered
• Minced parsley (optional)

Heat oil and butter in a large pot over medium-high heat. Brown meat in two batches, setting aside on a plate when brown. Cut pieces in half. Set aside.

Add diced onions to the pot. Stir and cook for two or three minutes until softened, then add garlic for another minute. Pour in beer and beef stock, then add Worcestershire, tomato paste, paprika, salt, pepper, and sugar. Add beef back into the pot. Stir to combine. Cover and simmer for 1 1/2 to 2 hours.

*UPDATE: The liquid should cook down to a thicker state. If it gets too thick/reduces too much, add additional water as needed.

Add carrots and potatoes, then cover and cook for an additional 30 minutes. (If stew gets dry, just add a cup of hot water at a time to replenish the liquid.) Taste and adjust seasonings as needed.
Serve in bowls next to crusty French bread. Sprinkle with minced parsley, if desired

Quiche Lorraine

I am not a fan of eggs. I like them well enough, but rarely will I eat one or order anything that is eggy - like an omelet. Blech! 

However, I had some girlfriends over for brunch this weekend and couldn't figure out what to make for brunch. So I decided to make Quiche Lorraine.
Quiche, it turns out, is really easy to make. And if you put enough yummy stuff in it to forget about the eggs, then it's even better.

I started with this recipe. And adjusted and added as I went.  And, I did not make my own crust. I mean let's get real here. Me and anything remotely like making bread or pie crust really does not go hand in hand.

Side note: I added asparagus to this as well. It was on sale and it just felt like it needed something green that wasn't spinach. It also took a lot longer than 30 minutes to bake. After 30 minutes it was still pretty far from being done. I up'd my temperature to 400F and cooked it for another 15 minutes. It was perfect.

Quiche Lorraine

Short Crust Pastry:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, cut into small cubes
• 1 egg
• 2 to 3 ounces water
• Dash salt

Filling:

• Butter
• 1-ounce diced ham
• 2 ounces Swiss cheese
• 3 eggs
• 2 cups half-and-half
• Salt and freshly ground black pepper

 For the pastry:
Combine the flour and the salt on your work table. Add the butter and work it into the flour until the consistency is coarse. Stir and work in the egg and the water until the dough becomes a ball. Coat the work surface with a little flour and let the dough rest for at least 5 minutes.

For the quiche:
Preheat the oven to 350 degrees F. Butter a 9-inch pie dish. Spread the pastry out to cover the bottom and sides with your fingers (use flour to help, push dough from middle to sides of dish). Let the pastry stand a bit higher than the dish edge. Bake the pastry for 5 to 10 minutes. Remove from the oven before the pastry shrinks, (adjust sides if needed). Place the ham and cheese in the pan. In the meantime, beat the eggs and half-and-half with a fork in a bowl and season with salt and pepper. Pour the egg mixture into the pan and bake for 30 minutes, until the center is firm. Serve warm with a salad, if desired

Meatball and Spaghetti Soup

Soup appears to be what's on the menu these days. With the fall air getting crisp, it's the perfect meal I think.

Skinnytaste.com is quickly becoming one of my all time favorite websites.  I tried yet another soup from that site. It was delicious. I made no changes to this recipe, which as you know is odd for me. 

Meatball and Spaghetti Soup
Recipe from Skinnytaste.com

For the soup:

• 5 c low sodium, fat-free chicken broth
• 2 c water
• 2 chopped cloves garlic, divided
• 4 T chopped fresh parsley, divided
• 1/2 onion, chopped, divided
• 3-4 T tomato sauce
• pinch crushed red pepper flakes (optional)
• kosher salt and fresh pepper
• 6 oz dry cut up spaghetti, I used Ronzoni Smart Taste

For the meatballs:

• 16 oz 99% lean ground turkey
• 1 small egg
• 1/4 c seasoned breadcrumbs
• 1/4 c grated parmesan cheese1 tbsp fresh chopped basil

In a soup pot over medium heat, bring chicken broth, water, 1 clove crushed garlic, 2 tbsp chopped parsley, 1/4 of the chopped onion, tomato sauce, crushed red pepper flakes and fresh black pepper to a boil; simmer about 5 minutes.

Meanwhile, make the meatballs by combining ground turkey, parmesan cheese, egg, remaining garlic, remaining onion, remaining parsley, breadcrumbs, salt and pepper. Form into little 1 inch meatballs (about 36).

Drop meatballs into the broth, cook about 3 minutes; add pasta and cook according to package directions. Add fresh basil, adjust salt and pepper to taste and serve with grated parmesan cheese.

Chicken Pot Pie Soup and Easy Garlic Biscuits

Yes you read that correctly, Chicken Pot Pie Soup!

Photo by Jenn Wraspir

I'm a big fan of chicken pot pie. I mean what's not to like?  Pie crust, yummy chicken and vegetables in a flavorful gravy.  My word, I'm drooling.

Watching what I eat means I can't have chicken pot pie - at least not that often.  So when I saw this recipe on SkinnyTaste.com I knew I had to make it.

Its super easy to put together and surprisingly good.  I added salt and a bit of hot sauce to my soup to make it a bit more flavorful, but you wouldn't have to. 

 The blog author recommends Easy Garlic Cheddar Biscuits to go along side. And might I recommend you do the same. They're made with Heart Healthy Bisquik (who knew that existed?) and the garlic and cheese together....simply delicious. I dare you to just eat one.

Side note, 1 cup is not very much. If you're not having a salad or anything else with this soup, consider 1.5 cups or even 2.  169 calories per cup allows you to have a bit more if you'd like.



Chicken Pot Pie Soup
Recipe from SkinnyTaste.com
Servings: 9 

• 1/4 c flour
• 2 c water
• 4 c fat free milk
• 1 large celery stalk, chopped - JW I totally missed buying celery and therefore missed it in the soup.
• 1/2 medium chopped onion
• 8 oz sliced baby portabella mushrooms
• 2 chicken bouillons
• fresh ground pepper
• pinch of thyme
• 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn) - JW I'm not a fan of frozen veggies so I bought a can of Veg-All.  I suspect it didn't add too many more calories.
• 2 potatoes, peeled and cubed small
• 16 oz cooked chicken breast, diced small
• salt to taste

Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.

Easy Garlic Biscuits
Recipe from Skinnytaste.com Servings: 14 • Serving Size: 1 biscuit
Calories: 97.3 • Fat: 3.9 g

• 2 T butter, melted
• 2 cloves garlic, minced
• 2 T fresh chopped parsley
• 2 c Heart Smart Bisquick
• 3.5 oz shredded sharp Cheddar cheese (reduced fat)
• 2/3 c fat free milk

Preheat oven to 400°. Line a cookie sheet with parchment paper.

Melt butter in a small frying pan, add half the garlic and saute on low heat about 1 minute. Remove from heat and add parsley.

In a large bowl, combine biscuit mix, cheddar cheese, and remaining garlic. Stir in milk and mix (do not over mix). Drop batter by heaping tablespoonfuls (1.5 oz each) onto prepared cookie sheet.

Bake for 10 minutes. Brush or drizzle biscuits with melted butter. Bake for 5 more minutes, or until lightly browned on the bottom.

Citrus Spiced Grilled Chicken

Sunday dinner came and went again.  I had most of the crowd bring the side dishes and I focused on the main protein, dessert and the appetizer.

For dinner I made this Citrus Spiced Grilled Chicken. It was pretty darn tasty. I love the amount of citrus flavor you get from this recipe. Again, easy to make, and worth it.

One thing I would recommend not doing is marinating for longer than 2 hours. The recipe says 1 to 24, but that's assuming you're using chicken parts. I used just chicken breast and marinated for just about 2 hours.  With all the citrus (read: acid) in this marinade, any longer and the chicken would have been mushy.  I cut my chicken in to pieces and skewered them (thinking I'd get as much marinade as possible around the chicken). Great idea, but some of the smaller pieces were too long in the marinade and got a little - in my opinion - gross and mushy.

Aside from that, I'd make this recipe again and not marinade for as long.

Citrus Spiced Grilled Chicken
Recipe from Cook's Country


Photo by Cook's Country

Serves 4-6

• 1 onion, chopped course
• 1 tsp grated lime zest, plus 1/4 cup juice (2 limes)
• 6 garlic cloves
• 2 T olive oil
• 1 T grated orange zest (2 oranges)
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 tsp ground cinnamon
• 1/2 tsp ground cumin
• 1/8 tsp ground cloves
• 3 pounds bone-in chicken pieces, trimmed (breasts halved crosswise)
• 1 (13 by 9-inch) disposable aluminum roasting pan (for charcoal grill only)

 

Process onion, lime juice, garlic, oil, orange zest, oregano, salt, lime zest, pepper, lime juice, cinnamon, cumin, and cloves in food processor until smooth, about 30 seconds; transfer to zipper-lock bag. Pat chicken dry with paper towels and add to bag, turning to coat. Refrigerate for 1 to 24 hours, turning occasionally.

 

For a charcoal grill: Open bottom vent completely and place pan in center of grill. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour into 2 even piles on either side of pan. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

 

For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-low. (Adjust burners as needed to maintain grill temperature around 350 degrees.

 

Clean and oil cooking grate. Place chicken skin side up on grill (in center of grill if using charcoal). Cover and cook until bottom is browned and chicken registers 155 degrees, about 25 minutes.

 

Flip chicken skin side down. If using charcoal, slide chicken to hot part of grill. If using gas, turn all burners to high. Cook until well browned and breasts register 160 degrees and thighs/drumsticks register 175 degrees, 5 to 10 minutes. Transfer chicken to platter, tent loosely with aluminum foil, and let rest for 5 to 10 minutes. Serve.

Chocolate Covered Smores

You may not want to read this recipe.

You may want to turn right around and run ... fast.

This is one of the easiest and most delicious recipes I've made in a long time.

Chocolate Covered Smores by Pioneer Woman.

I made mine in quarters where as she made her in halves.  I figured these would be sweet enough that an entire half might be too much. Turns out if you have two quarters, it equals a half.

At any rate, these were to ... die... for.  I changed it up for a couple of them and put peanut butter in with the marshmallow cream center.  Those were delicious and something I'll likely do again. 

It was also suggested that perhaps chocolate frosting and/or nutella in with the marshmallow cream center would be yummy.  I love how my friends think!

Make these. You won't be disappointed.

Spinach Penne Salad

I'm super behind adding recipes to my blog. Mostly because I'm not OCD'ing about cooking and sharing those recipes with you.

Every now and then I cook.  Several months ago I made this for some gathering, or maybe it was just my brother coming over. Either way it was delicious AND low-cal.  The recipe says it's just 327 calories for 1.5 cups of salad - which isn't a lot of salad, but just enough for a side dish. I served this with grilled chicken breasts along the side.

Spinach Penne Salad
Recipe from Taste of Home
Serves 10

Photo by Taste of Home

Dressing:

• 1/2 c olive oil
• 1/2 c white wine vinegar
• 1/3 c grated Parmesan cheese
• 1 T Dijon mustard
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp pepper

 

Mix all together. Set aside.

Salad:

• 1 package (6 ounces) fresh baby spinach
• 3 medium tomatoes, seeded and chopped
• 3/4 c (6 ounces) crumbled feta cheese
• 4 green onions, thinly sliced
• 1/2 c sliced ripe or Greek olives

 

Cook pasta according to package. Drain, rinse under cold water. Add to all the ingredients for salad, dress with dressing prior to serving.

Apple, Pecan, and Blue Cheese Salad

Since I've been on this eating healthier kick, I've not had much opportunity to try new recipes.  But every now and then I go to a friend's house for dinner and just like that I have an excuse to make something new.

You all, I'm sure, know I'm a big fan of the Pioneer Woman.  Well, on a recent episode she made this salad and I knew I had to make it.

Delicious.  I didn't have any maple syrup and so substituted brown sugar. I'm sure that changed the flavor profile, so next time I make it I'll buy the syrup.

Make this salad. You won't be disappointed.

Apple, Pecan, and Blue Cheese Salad
Recipe from The Pioneer Woman
Serves 8

Photo by Pioneer Woman

• 12 ounces, weight salad greens (spring Mix)
• 2 whole apples, cored and sliced very thin
• 1/2 c pecan halves
• 1/4 c dried cherries
• 6 ounces, weight blue cheese, cut Iito chunks
• 1 T (heaping) Dijon mustard
• 1 T maple syrup (more To Taste)
• 1 tsp apple cider vinegar (more To Taste)
• 1/4 c olive oil
• Salt And Pepper, to taste

Add greens, apple slices, pecan halves, dried cherries, and blue cheese chunks into a large salad bowl.

 

In a small jar, mix Dijon, maple syrup, vinegar, olive oil, and salt and pepper. Put the lid on the jar and shake well to mix.

 

Pour a little salad dressing over the top of the salad and toss to combine. Taste salad and add more salad dressing to taste.

7-Layer Salad Dip

I know this poor blog isn't getting as much attention as it once did, but it will, I promise.  I do plan on getting back to cooking very soon.

In the meantime, here's a recipe I made this weekend for a wine tasting fundraiser my sister-in-law had.  I stumbled onto this recipe from Tasty Kitchen in search of something to make.  It was outstanding.  Really the belle of the ball. 

The only substitution I made was I used Canola oil mayo instead of regular mayo. And truth be told, you could fore go the mayo all together.  The dip was a bit too loose for me, especially for a dip that's supposed to be a mold.  Next time, I'll 86 the mayo and just use cream cheese.

Oh that's another sub I made, I used low-fat cream cheese. I don't really think you can tell the difference in recipes like this.

7-Layer Salad Dip

Courtesy of Tasty Kitchen

Recipe from Tasty Kitchen
Makes 15 servings

• 6 strips bacon
• 3 whole plum tomatoes, diced (I cleaned out the insides of the tomatoes so it wouldn't be so juicy.)
• 4 whole green onions, sliced
• 16 ounces, weight cream cheese, softened (I used fat free.)
• 1-½ cup frozen peas, thawed (oh crap. I totally didn't add these in. Oops)
• 4 ounces, weight shredded colby-jack cheese
• ¼ c mayonnaise (I used Canola mayo, but would not use this in the next version.)
• 2 cloves garlic, pressed
• ¼ tsp salt
• ¾ tsp coarse black pepper
• 1 loaf whole wheat french bread (I actually used wheat thins instead of bread.)
• olive oil, for brushing on your bread Slices
• garlic powder, to taste, to sprinkle on the bread

Cook bacon in a skillet over medium heat until crispy then remove it from the pan. When it’s cool, chop bacon. Reserve 3 tablespoons.

Cut up veggies, set aside.

Soften cream cheese by putting it into a bowl and letting it come to room temperature. Then stir in peas, cheese, green onions, mayo, garlic, salt and black pepper.

Line a medium bowl with plastic wrap. Place 3 tablespoons of bacon pieces in the bottom. Spread 1/3 of the cream cheese mixture over the bottom, then top that with 1/2 the tomatoes and 1/2 the remaining bacon. Repeat layers, ending with a final layer of cream cheese. Press the mixture down into the bowl and refrigerate until serving time.

Cut your whole wheat French bread loaf into 1/4-inch slices, brush each slice with olive oil and season with garlic powder. Put the slices on a baking tray. Bake at 350 F for 8 minutes or until toasted.

When ready to serve, invert the bowl onto a platter. Remove plastic and place toasted bread around your amazing dip!