Salisbury Steak – 6 Points +

Salisbury Steak

Sometimes it’s really nice to just pull out an old favorite. You know it’s going to be delicious every time and you know that it’s simple and everyone likes it. For my family, one of those recipes is Salisbury steak. You can use the minute steak for it, or tenderized round steak, but I usually just use hamburger. It’s easy and I’ve always got it on hand. Make up your patties and fry them in a skillet, then make up a beef gravy with onions (and mushrooms if you’re so inclined) to top the patties. Serve with a side of mashed potatoes, corn and green beans and you’ve got a simple, delicious and well-loved meal ready to go in no time.
[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Cashew Chicken – 6 Points +

Cashew Chicken

I was craving some Oriental inspired food the other day, and this cashew chicken fit the bill perfectly. The chicken breast is coated with just a dusting of cornstarch (you can also use arrowroot starch or tapioca starch if you can’t have cornstarch). This gives it a crisp coating and helps to thicken the sauce. Since the chicken is cut into small pieces, it’s easy and fast to cook in a skillet. In order to keep the amount of oil down, I just added a little water (a couple of tablespoons) and a lid to the chicken to keep it from sticking. I also stirred it frequently. If you like your sauce to be a little spicier, add some more red pepper flakes, or omit them if you like it mild. You’ll fall in love with this tasty and easy cashew chicken. Serve it with some marinated cucumbers and a side of stir fried vegetables for a filling, delicious and beautiful meal.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Eggplant Parmesan – 6 Points +

Eggplant Parmesan

Some of my friends are incredible cooks. In fact, there is one couple in particular who are really good cooks and make the best eggplant parmesan. I’ve tried it a couple of times, but I decided that it was better if I just had it when we were at their house. My first attempt was really awful. I’m someone who really has an issue with texture, so I’m very picky about my eggplant parmesan. But, I decided to give it one more shot, and I’m glad I did – this is delicious. I’ve found that the trick is to peel the eggplant and fry it after coating it with the breadcrumbs. The other major issue I ran into was the seeds. If the eggplant is too ripe, then the seeds are big and the flavor isn’t good. The skin should be tender and glossy, and the eggplant shouldn’t be too big. Then, just peel it, bread it and fry it. Frying the eggplant gives it a crispness and enhances the flavor. Once you’ve got the eggplant layered with the pasta sauce and cheese, you’ll never be able to tell that this isn’t made with regular pasta. Even the skeptics turn out loving this absolutely delicious eggplant parmesan.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Overnight Raspberry Oatmeal – 6 Points +

Overnight Raspberry Oatmeal

I love to have fruit in my oatmeal. It’s a much better way to sweeten oatmeal without actually adding sugar. I ran across this overnight oatmeal recipe recently and just had to try it. You don’t even have to cook it, there’s no crockpot involved or anything. Just mix it up and stick it in the fridge. I doubled the recipe, but if you make just one portion, all you have to do is just stick the ingredients into the pint jar and shake it up. The next morning, add the fruit and eat! You can add the raspberries (or any type of fruit you’d like) the night before, or the morning you eat it. Since I added bananas, I added all my fruit right before I ate it so the bananas wouldn’t be gross. I’m in love with this recipe, it’s so easy and delicious! It’s one that’s perfect for busy nights and days, and everyone (even the kids) will love it.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Halibut En Papillote – 6 Points +

Halibut en Papillote

Parchment paper is not just a great way to keep cookies from sticking to your baking sheet. You can also use it to make a packet to steam fish and vegetables. Halibut is a very mild white fish, which makes it perfect to season with this savory garlic herb butter. The fish is steamed on a bed of fresh cut vegetables, so it can all be left in the paper and served. Add a side of baguette or lightly buttered whole grain pasta and you have a whole meal that is simple and easy to prepare. Even though it’s simple, it looks elegant and beautiful with the bright colors and white fish served in the paper packet. Since it’s all in individual packets, it’s easy to portion out for calories and points plus. If you want to add a little more flair, crinkle cut your vegetables instead of just slicing them.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Chocolate Raspberry Torte – 6 Points +

Chocolate Raspberry Torte

Bittersweet chocolate is perfect for this raspberry torte. Since it’s not overly sweet, it’s not too rich or overpowering. It’s also a mild chocolate, so it’s not too much for those who aren’t big chocolate fans. The cake is light and delicious and is paired with sweet and succulent fresh raspberries with raspberry jam. Even though there is a little all purpose flour, it’s easy to make this gluten free by just substituting the all purpose flour for an all purpose gluten free flour. There isn’t a lot of flour in this cake, and there isn’t any baking powder, but the beaten eggs work as a perfect leavening agent. The resulting cake is light and tender. You can also make this cake in one cake pan, if you don’t have two (or if you don’t want to wash two pans). Just slice the finished cake in half and then add the raspberry jam for filing. While you can make this without the butter in the cake, adding butter (or lard or shortening) to the chocolate when it melts helps it to melt more evenly. Melt the chocolate in a double boiler if you’re not pressed for time and have patience. Otherwise, just use a glass bowl or measuring cup in the microwave, making sure to stir frequently. This delicious cake will definitely become a household favorite with the delicious chocolate and sweet, fresh raspberries on top.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Cheesy Zucchini Quiche – 6 Points +

Cheesy Zucchini Quiche

Garden zucchini are finally starting to wind down, so there won’t be too many more zucchini recipes until next summer. This zucchini quiche is wonderful and elegant. It’s a great recipe to make in little tart pans or individual servings as an appetizer, or as a quick and easy breakfast. If you’re going to make this quiche mini though, don’t forget to quarter the zucchini before slicing them, or they’ll overpower the size of the portion. One of the wonderful things about quiches is that they are so simple to make, but they are delicious every time. You can just mix all the ingredients together and it’s ready to go. Quiches also freeze well, so it’s a wonderful meal to make in smaller portions (or just freeze individual slices) for easy weekday breakfasts. Typically in recipes like this, I use the traditional green zucchini, but you can also use yellow summer squash and it’ll be just as wonderful. Yellow summer squash has a lighter flavor and much more tender skin, which makes it ideal for stir fries and sauted vegetables. Yellow summer squash also tend to be a little smaller, as opposed to the club sized zucchini that you sometimes end up with. But whether you use yellow summer squash or zucchini, this recipe is a winner.
[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Parmesan Tilapia – 6 Points +

Parmesan Tilapia

I recently had a really delicious broiled tilapia. I’m pretty picky about my seafood, I don’t like it to be too fishy, so I like the more mild fish, like tilapia. The problem that I run into is that the milder fish is kind of bland. So, how do you spice it up without completely destroying the fish itself? I’ve had it served with a red sauce before, and it wasn’t the finest I’ve ever had. Tilapia is so mild that serving it with a tomato based sauce just completely overwhelms the fish itself. This tilapia is lightly broiled, which makes it quick and easy. It’s topped with a parmesan herb mixture once it’s mostly cooked and then broiled until the topping is brown. It’s quick and easy, the fish doesn’t get over done. It stays moist and has a light flavor that is well seasoned without being overwhelming. It’s going to be one of my new favorite ways to make tilapia.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Chicken Empanadas – 6 Points +

Chicken Empanadas

These delicious little empanadas are perfect for appetizers, snacks or even lunches. They’re so easy to make with leftover chicken (or pork or turkey). Everything gets tossed into the bowl and mixed up, then put in refrigerated pie crust – how easy is that? I like to make them up when I have the leftover chicken on hand and then I can freeze them if I want and use them later. I’ll also make up mini empanadas (making about 30 from one recipe instead of 12) and use them for appetizers – they’re always a hit. If you’d like to do a vegetarian option, use black beans and corn in place of the chicken. They’ll be just as good, but without the meat. No matter how you make them – everyone in the family will love them!

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Salmon with Agave & Mango Salsa – 6 Points +

Salmon with Mango Salsa

I’m not a huge fan of seafood, but I do like salmon. In fact, it’s about the only seafood that I do like. I’ve got several ways that I like to cook salmon, but this is one of my favorite. I like to season my salmon by brushing on a little agave nectar and then sprinkling on salt and pepper. Then, it’s ready to be cooked however I want. Quite often, I’ll have my husband grill it, because who doesn’t love to have grilled salmon (especially when someone else makes it)? The mango salsa is really delicious. The jalapeno is just enough to add a little spice to the salsa without being overpowering, and the lime juice keeps all the fruit looking beautiful. This salsa is better the second day, since the flavors have time to meld. So, if you’ve got the time, make it a day ahead of time. Or, if you’re like me, just make it while the salmon is cooking – it’s still delicious and beautiful.

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Cranberry Meatballs – 6 Points +

Cranberry Meatballs

These meatballs are definitely a family favorite. It might seem a little strange with the combination of cranberry and sauerkraut, but trust me, it’s a perfect combination once you get it cooked together. If you don’t care for sauerkraut, you can make this with just plain cabbage instead. I like to mix turkey and ground beef so my meatballs still have enough fat to stay together but they’re a little less greasy that way. I also have made the meatballs and sauce separately. I like to bake my meatballs on a rack so they’re able to drip the fat down into the pan and don’t sit in it. I then just add the sauce and reheat the meatballs before serving. The sweet cranberries with the savory meat is a wonderful combination. I added a wild rice pilaf with vegetables and a simple tossed salad with mine. Delicious!
[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter

Quinoa Salad with Tahini – 6 Points +

Quinoa Salad with Tahini

One of my all time favorite Weight Watchers quinoa recipes is this super easy Quinoa Salad with Tahini Dressing — it’s to die for! Admittedly, I’m pleasantly surprised my kids really enjoyed this dish…my son even took leftovers for lunch! And at just 6 Points +, it’s a really satisfying summer side dish that is lovely and absolutely delicious. If you are already a fan of quinoa or a newcomer looking for some fantastic quinoa recipe ideas, this dish is a great one to try! I love the variety of textures, and the lemony tahini dressing just pulls it all together so beautifully. I’ve also made this with the addition of cucumbers, roasted zucchini, cauliflower and eggplant too, and it is fabulous. Enjoy!

[Read more…]

PLEASE SHARE THIS RECIPE:
FacebookTwitter