MAIN COURSE – Portabello Burgers – Weight Watchers

A wonderful healthy replacement to a hamburger.

First carve out a little well in the middle of the cleaned mushroom

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Then spray a pan with a little olive oil spray and grill the carved side of the mushroom

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Turn the mushroom cap over and fill it with a tablespoon or so of Pico, then sprinkle with some feta

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Next cover the cap with a slice of Swiss or pepper jack cheese, really any cheese will do but this will hold it all together.

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Place the bottom of your wheat bun on the cheese and the top of the bun on next.

Then cover and let sit for about 5 minutes with the fire off.

The heat of the pan will gently melt the cheeses

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Leaving you with this. YUM and healthy

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Banana Kale Shake – Weight Watchers

kale shake 1Banana Kale Shake

Weight Watchers Friendly Super Food

 

1 Teaspoon of Maple Syrupkale shake 2

1 Tablespoon of Flax Seed

2 Cups of Kale

1 Cup of unsweetened Almond or Coconut Milk

1 Banana

 

Add strawberry, blueberries or other fruits for sweeter flavors

kale shake 3 

Throw it all in a food processor and blend until smooth

 

This is NOT a super sweet shake so if you need sweet add more fruits

Main Course – Weight Watchers – Kale Puttanesca

I was trying to find new ways to add Kale to my diet.  This was Excellent!

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Kale Puttanesca

2 cups fresh mushrooms   (SLICED)

1 large can of ripe black olives (6 PTS)  (SLICED)

1 tsp crushed red pepper flakes  1658342_10201810416196239_1028089619_o

2 cup(s) uncooked kale   (CHOPPED not to small)

1 Tbsp capers

1 item(s) anchovies canned in oil drained & rinsed  (MINCED)

4 tsp flax seeds   (2 PTS)

1/2 large uncooked onion  (CHOPPED)

2 Tbsp olive oil   (7 PTS)

2 oz uncooked angel hair pasta   (5PTS)

12 oz Can Diced Tomatoes, Italian Style   (2PTS)

¼ Cup Shredded Parmesan Cheese (2 PTS)

 

Boil Water for Pasta, After Water comes to boil put in pasta cook for 8-10 minutes

Drain and rinse in cold water

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Meanwhile Brown Onion in 2 TBS of Olive Oil after 5 minutes add mushrooms after 5 more minutes add Tomatoes, Capers, Anchovy, Flax Seed and Red Pepper Flakes.

Bring to simmer then reduce heat and add Kale and Parmesan.

Cover and let simmer 10 minutes

 

 

 

Serve over Pasta

(Use Spaghetti Squash for an even lower point version)

 

Recipe Serves 4

Points per serving 7

Main Course – Crockpot Risotto

Ingredients

1/2 c. olive oil, plus a little extra

2 shallots, minced

1 1/4 c. arborio rice

½ c. dry white wine

3 3/4 cups low sodium chicken broth

1 tsp. salt

1 tsp. dried thyme

1/2 cup grated Parmesan cheese

3 tbs. heavy cream

8 oz. sliced mushrooms (I like to experiment with mushrooms)

 

(You can add any meat you like such as Chicken, Shrimp or Lobster for a different flavor)

muchroom risotto

Instructions

Heat the oil in a pan and over medium heat the shallots until they are translucent.

Add the rice and coat with shallot/oil mixture cook until rice gets brownish

 

Coat the inside of the slow cooker with olive oil.

Add the shallot/rice mixture and oil to the slow cooker.

 

Cook the mushrooms in sauteé pan with 1tbsp. of olive oil and 1/4 c. of white wine.

 

Add ¼ c. of wine and chicken broth and the sautéed mushrooms to the crockpot

Add the salt and thyme and stir ingredients together.

 

Place cooker on slow cooker and cook on high for 2 hours or until liquid is absorbed into rice.

 

Stir cream and cheese into slow cooker and stir.

Top with some shaved parmesan

 

Let the mixture heat for another 5 minutes.

MAIN COURSE- Crockpot Lasagna

crockpot lasagna

1 pound Italian sausage (Replace meat with spinach for a healthier option)

1 onion, chopped

2 teaspoons minced garlic

jar of spag sauce 35 plus ounces

1 1/2 teaspoons salt

1 teaspoon dried oregano

1 (12 ounce) package  lasagna noodles (I like wheat)

12 ounces cottage cheese

1/2 cup grated Parmesan cheese

16 ounces shredded mozzarella cheese

 

 

In a large skillet over medium heat cook the Italian sausage, onion, and garlic until brown.

Then drain fat.

Add the tomato sauce, tomato paste, salt, and oregano and stir.

(You can also use jar sauce here or your home made sauce)

 

In a large bowl mix together the cottage cheese, grated Parmesan cheese, and shredded mozzarella cheese.

I prefer to mix in some provolone as well

 Spoon a layer of the meat mixture onto the bottom of the slow cooker.

Add a double layer of the uncooked lasagna noodles.  Add some of  the cheese mixture.

Repeat the layering of sauce, noodles, and cheese until all the ingredients are used.

Cover, and cook on LOW setting for 4 to 6 hours.

Excellent Easy Dessert Recipe – Apple Pecan Upside Down Pie

A Wonderfully Easy and Beautiful Dessert for the Holidays

Just my 2 cents - Carolyn Mantia

Apple Pecan Upside Down Pie

This pie has been the hit of the event every time I make it, easy, beautiful and delicious

Ingredients:

4-5 Large Granny Smith Apples peeled, cored and sliced

1/2 stick of melted butter

1/4 cup brown sugar

1/2 cup white sugar

1 tsp cinnamon

1 6 oz bag Pecan Halves

1 Pillsbury pie crust (the kind that is rolled in the dairy case)

Directions:

Mix the melted butter and brown sugar together and pour into bottom of greased pie plate

Place pecan halves in mixture, you will not need the entire bag so use only the pieces that are unbroken

Lay one of the pie crusts over the mixture pressing it firmly against the pecans

Fill with half of the apples

Mix the sugar and cinnamon together and pour half over the apples

place the remaining apples and pour the remaining sugar mixture

Place the…

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Spinach Cheese Tortellini – Main Course – Crock Pot

This is such a simple dish but it is rich and full of flavor, perfect for a cold night or when you need some comfort food.  This is one of those dishes that you can change the broth and add a met and completely change the flavor.  You can use any vegetable you like or have on hand.  But for those of you who need a precise recipe, here is one blew, I prose you this is EASY and AMAZING!

tortellini crock pot 1

Simply get a crock pot

Add 1/2 pound fresh spinach, washed

8 oz of fresh mushrooms sliced

1 package of Cream Cheese (cut it into cubes it will melt easier

One package (bags in freezer section of grocery of the Tortellini of your choice (Cheese, meat etc)

One can of Italian Style Diced Canned tomatoes

1 Can of Chicken Broth ( You can actually use any flavor broth you prefer)

1 tablespoon of lemon juice

Place in crock pot on low for 6 hours

When you are ready to serve stir ir up to mix up the cream cheese evenly and serve.

Best served with a nice crunchy bread to absorb the extra sauce.

PS this is a perfect one to take to the office for a pot luck or to a family members for a holiday.  So much you can do with this.

Cocktail – Pumpkin Pie Martini

recipe box pumpkin pie martini

Pumpkin Pie Martini:

Equal Parts of all ingredients

Pumpkin liquor

Vanilla vodka

Baileys

Ice ( This is a REALLY strong drink unless you blend it up with ice.)

Top with a sprinkle of pumpkin pie spice or cinnamon on top!

 

We made a pitcher in the blender

1  1/2 cup ice

1 cup Vanilla Vodka

1 cup Pumpkin Liquor

1 Cup Baileys

Hold the ice if you want it to be a tong martini

Yummy!

Appetizer – Brain Cheese Ball – Halloween

You can do this recipe a couple of ways

cheeseball

Buy a Skull (I prefer the one you can open the top off)

You can either smear cheese all over the skull and use cocktail onions for eyes and let your guests use crackers to scarp off the flesh AND/OR

Make a cheese ball and press it into a brain mold, then cover inside of skull with plastic wrap and place cheese ball inside to show exposed brain.

skull cheese ball

Again let your guests scrap out the yummy goodness straight from the back of the head or off the face.

 

Here is a Martha Stewart Cheese Ball Recipe that is GREAT

BASE RECIPE:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 3 packages cream cheese (8 ounces each)
  • 2 tablespoons fresh lemon juice
  • 1/2 teaspoon Worcestershire sauce
  • 5 dashes hot sauce (such as Tabasco)
  • 1/2 teaspoon coarse salt
  • 1/4 teaspoon freshly ground white pepper

CHEDDAR AND CRANBERRY:

  • 8 ounces sharp orange cheddar cheese, finely shredded
  • 2 tablespoons store-bought chutney
  • 3/4 cup dried cranberries, finely chopped
  • Water crackers, for serving

ROQUEFORT AND WALNUT:

  • 6 ounces Roquefort cheese
  • 1 shallot, minced (about 1 tablespoon)
  • 2 teaspoons brandy (optional)
  • 1 cup toasted walnuts, coarsely chopped
  • Vegetable chips (such as Terra Chips Sweets & Beets), for serving

GOAT CHEESE AND SCALLIONS:

  • 8 ounces goat cheese
  • 2 tablespoons finely chopped scallions
  • 1/3 cup fresh curly-leaf parsley, finely chopped
  • 1 English cucumber, cut into 1/8-inch-thick slices, for serving
  1. STEP 1

    Put butter, cream cheese, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until combined. Divide equally among 3 medium bowls.

  2. STEP 2

    Stir cheddar cheese and chutney with base mixture in the first bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll cheese ball in cranberries to coat before serving. Serve with crackers.

  3. STEP 3

    Stir blue cheese and shallot with base mixture in second bowl; add brandy, if desired. Form into a ball. If not using immediately, refrigerate up to 3 days; freeze up to 1 month. Roll in walnuts to coat before serving. Serve with chips.

  4. STEP 4

    Stir goat cheese and scallions with base mixture in remaining bowl. Form into a ball. If not using immediately, refrigerate up to 3 days or freeze up to 1 month. Roll in parsley to coat before serving. Serve withcucumber slices.

Appetizer – Maryland Crab Cakes

crab cakes

MARYLAND CRAB CAKES:

INGREDIENTS:
1 large egg
2½ tablespoons mayonnaise (I like Hellman’s Real)
1½ teaspoons Dijon mustard (I like Maille brand)
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery (you’ll need one stalk)
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat*
½ cup panko (I like the Whole Foods 365 brand for this recipe)
Canola oil

DIRECTIONS:
1. Line a baking sheet with aluminum foil.

2. Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce

Ingredients:
1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.