Upside-Down Almond-Fudge Tartlets

This Cooking Light Recipes boxed calendar is going to be the death of me. I can barely wait to turn to the next recipe every other day! The excitement and anticipation wreaks havoc on my impatient body. Well, not really. But it does entice my taste buds and gets me cooking things that I probably shouldn’t have in the house because it’s bad for my hips…. because that’s straight where it goes.

Luckily, it’s Cooking LIGHT and not Cooking LOADED. I can eat an entire one of these tartlets and still stay within my points for a day (I still get a lot of points). It’s completely worth it too because these are just fantastic! You can change up the nuts on top too. Don’t like almonds? Use pistachios, walnuts, hazelnuts or even peanuts. Let your taste buds be your guide. Just don’t let your taste buds to convince you to eat two of them like mine did. Tricky buds.

tart, tartlet, almond, fudge, chocolate, dessert

Upside-Down Almond-Fudge Tartlets (from Cooking Light)
Servings: 6
PointsPlus per Serving: 13 (or cut each in half for 7 PP per serving)

Ingredients

  • 1 cup coarse chopped almonds, toasted, 23 PP
  • 4 oz bittersweet chocolate, coarsely chocolate, 16 PP (I used what I had, which was 1 square bittersweet, 1 square unsweetened and 2 squares semi-sweet)
  • 6 tablespoons unsalted butter (I used crisco butter-flavored sticks for 19 PP)
  • 2.25 oz all-purpose flour (around 1/2 cup), 6 PP
  • 3 tbsp cocoa powder, 1 PP
  • 1/4 tsp salt
  • 2 large eggs, 4 PP
  • 6 tbsp sugar (I just used 8 tbsp organic cane sugar instead of the sugar and cane syrup for 10PP)
  • 2 tbsp golden cane syrup
  • 3/4 tsp vanilla extract

Directions

upside down chocolate almond fudge tart, dessert1. Preheat oven to 350. Set oven rack to lowest third of oven.

2. Coat 6 mini removable-bottom tart pans with cooking spray (CL uses a 9 inch round tart pan). Sprinkle almonds in the pans, distributing evenly. **If you need to toast your almonds, just put them in a dry pan over medium heat and toast until fragrant**

3. Combine chocolate and butter in top of a double boiler. Cook over simmering water until chocolate melts, stirring occasionally. Remove from heat; set aside. (I just put a smaller sauce pan on top of a bigger sauce pan with water and put the stovetop on medium. Then the chocolate/butter went into the smaller pan and melted that way. Worked like a charm!)

4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl, stirring with a whisk.

5. Place eggs in a large bowl; beat with a mixer at medium speed 2 minutes or until thick and pale. Gradually add sugar, 1 tbsp at a time, beating at medium speed 2 minutes or until sugar dissolves. Add golden cane syrup (if using) and vanilla; beat on low speed 1 minute or until blended. Add chocolate mixture; beat 1 minute or until blended. Add flour mixture, and beat on low speed just until combined.

6. Pour batter over nuts into prepared pans, spreading evenly. Bake in lower third of oven at 350 for 15 minutes or until a wooden pick inserted into center comes out with a few moist crumbs (20 if you’re using the 9 inch tart pan). Invert tart onto a serving platter. Top with a scoop of ice cream if you like for some added deliciousness!

Need to serve these at a later time? Nuking them for about 25 seconds will do the trick. You can also try topping them with a scoop of ice cream. I’d recommend vanilla, butter pecan or coffee flavored. Mine stayed good in the fridge for almost a week, so yours should too!

Pork and Veggie Enchiladas and a New Bike!

Click here for this Shrimp Enchiladas Verde recipe by “Eat, Live, Run”!

I GOT A BIKE!!  Jess and I were finally able to drive up to the REI where it was shipped to and picked it up on Saturday.  Then we drove back the same day… which made it a 6 hour drive round-trip.  But it was totally worth it.  She’s a beauty!  Pictures will come later.  We went for our first bike ride together the next morning instead of going to church and it felt just as good as a spiritual refresher.  We did almost seven miles, which isn’t much on a recumbent bike in a gym, but certainly is with slight hills and lots of cracks in the pavement!  We’re both getting squishy seats soon because, well, you know why.  The feeling of a numb coochie is slightly unnerving. (TMI?)

After the biking, we went swimming!  The water was perfect.  The pool had just opened and no one else was in there, so Jess and I dove right in to cool, cool water.  With the crazy heat we had the last couple weeks, every time we got in the water it felt like we were getting into warm bath water.  Gross.  This was the first time it truly felt like a pool.  Awesome.

Click here for this Zucchini Beef Enchiladas recipe from “Recipe Girl”!

Since I knew we’d both be biking in to work the next day, I wanted to make lunches ahead of time so I could leave the house before the heat index rose too much.  I also wanted to use up some of the veggies I’d had in the fridge for a couple weeks from our local CSA, The Wingfield Farm.  I didn’t have the typical mexican blend cheese in the fridge, so I improvised!  In fact, these enchiladas are full of so much delicious flavor that the tiny bit of feta cheese I put in was really more of an afterthought.  So, these enchiladas can definitely be dairy/lactose-free for those of us who fall into that category.  YAY!  And if you happen to be vegan or vegetarian, take out the pork, use another veggie like corn, potato or kale (just make sure to add a bit of the spices to the veggies that I list for seasoning the pork) and this can be a vegan dish as well!  I love it went that happens :)

This is also my recipe of the week for my cousin’s CSA newsletter.  It’ll be highlighting the tomatoes, garlic, onion and summer squash that everyone will be getting in their baskets.  Score!

Pork and Veggie Enchiladas
Servings: 4 (3 enchiladas per serving, plus fall-out filling!)
PointsPlus Per Serving: 10 (or 7 PP for 2 enchiladas each)

Click here for this Buffalo Chicken Enchiladas recipe by “The Novice Chef”!

Ingredients

  • 8 oz pork tenderloin, trimmed, 10 PP
  • 12 extra thin La Mission corn tortillas, 12 PP
  • 3 cups diced zucchini/yellow squash
  • 1 small onion, finely diced
  • 1 can black beans, rinsed, 7 PP
  • 3 tbsp chopped cilantro
  • 1 medium tomato, diced
  • 3 jalapenos (or less if you don’t want it spicy), diced
  • 3 tsp olive oil, 4 PP
  • 1 tsp minced garlic
  • spices to season pork (I used ground coriander, ancho chile powder, garlic powder, sea salt and a little adobo powder)
  • 1/3 cup crumbled reduced fat feta cheese, 2 PP (optional)
  • 2 packages Frontera Verde Enchilada sauce, 6 PP (or 2 cups of another green enchilada sauce of your choice)

Directions
1. Get out a cast iron skillet and turn to medium heat. Season your pork on both sides and cook on each side for about 5-7 minutes or until done.

2. While it’s cooking, get out a medium sized mixing bowl. Rinse the black beans and pour in. Dice up your tomatoes, chop your cilantro and dice your jalapenos and put those in the bowl as well.

3. Now, dice up your zucchini and onion and set aside in a separate bowl. Heat up a medium-sized non-stick pan to medium low heat and pour in 1 tsp of the olive oil and garlic. Let the garlic get fragrant for about 15 seconds and then put in the zucchini and onion. Cook for about 3 minutes or until just tender, then put in the bowl with the other veggies and beans.

Click here for this Thai Chicken Enchiladas recipe by “How Sweet It Is”!

4. Take your cooked pork and let it sit on a chopping block for a few minutes to cool. Then, slice into thin strips (against the grain, preferably) and dice each of those strips. Combined the diced pork with the other filling.

5. Now you can turn your oven on to 375. Take the same non-stick pan you used for the zucchini and onion pour in the enchilada sauce and the last 2 tsp of olive oil and stir up (if you have non-fat greek yogurt, I sometimes stir in a spoonful of it as well to make the sauce creamier). Turn heat to low so that it just gets a bit warm.

6. Take out a 9×13 glass pan and spray with Pam. Organize your counters so you have 12 tortillas on your left, pan of sauce to the right of that, glass dish next to that and the bowl of filling on your right (and a small bowl with the feta if you’re using it next to that). This setup seems to work the best for me. Now, take one tortilla and dip into sauce so that both sides have been covered. Put in the glass dish, sprinkle in a little feta and spoon in a generous scoop of the filling. Roll tortilla, keeping the folded ends on the bottom and shove it into the corner of the pan. Repeat for the next 11 tortillas. You should end up with two rows of six enchiladas, a bunch of leftover filling and about 1 cup of leftover sauce. Scoop the leftover filling into the middle of the dish between the rows of the enchiladas and pour the leftover sauce all over the enchiladas.

7. Rinse your hands and then put into the oven for 35-40 minutes. Take out, top with a little greek yogurt or guacamole or salsa and enjoy!

Agave-Lime Salmon

Have you ever felt that life is so overwhelming that you don’t even want to cook? Yeah, that was me yesterday. Luckily, I have a great fiancee who takes care of me and buys me flowers and food magazines when I’m feeling stressed! But I’m feeling just peachy now, so no worries! On to funner topics of conversation.

We found a reception venue! Oh man, so excited. Now we can finally order the invites, finish our registries, set up tastings and enjoy the little details. Oh, and our awesome “event specialist” looks like Adele and has a daughter named Adele… AND we gave my mom an Adele CD for Mother’s Day. Umm… awesome?

We also decided to go to New Orleans for a mini honeymoon! So if you all have some suggestions on where to go or where to stay for two people (and possibly a doggie) who love food, art, music and the outdoors, please let us know!

Speaking of food, here’s a tasty recipe that I tried a couple weeks ago. We had bought some beautiful looking salmon from Whole Foods (river sockeye salmon, to be exact) and knew that we had to do something delicious with it. I searched through my cookbooks (since they’re finally unpacked!) and found a recipe in Good Housekeeping Fast Weeknight Favorites that I picked up randomly at Kohls. Best five dollar book purchase EVER merely because of this recipe.

Jess said it was the best fish she’s ever eaten in her life. And she doesn’t really like fish. So, that was quite a statement. I completely agree with her. And I’m totally making this again. This is a PERFECT summer dish and it’s clearly one that will impress anyone that you serve it to! Enjoy!

Beautiful Photo by Jess!

Agave-Lime Salmon (adapted from Good Housekeeping’s Honey-Lime Salmon recipe)
Servings: 4
PointsPlus Per Serving: 7

Ingredients

  • 4 6-oz wild caught salmon fillets or one large 1.5 lb salmon fillet, 23 PP
  • 3 tbsp agave nectar, 5 PP (they used honey, but either works just fine)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 3/4 tsp salt
  • 3/4 tsp lime zest (just get a fresh lime for this, it’s essential!)
  • 1/4 tsp ground black pepper
  • 1 tsp hot water

Directions
1. First off, make sure that you are using fresh salmon fillets, as in “bought from the store that day and haven’t been frozen”. They will give you the best flavor. I used a river sockeye salmon fillet from Whole Foods. Expensive, but worth it! If you can’t afford that or you just have frozen, that will be fine too, but make sure they are completely defrosted.

2. In cup, mix honey, cumin, coriander, salt, lime peel, pepper, and 1 teaspoon very hot water until blended.

3. With tweezers, remove any bones from salmon. With hands, rub honey-spice mixture all over salmon.

4. Place salmon on grill over medium heat and cook 10 minutes or just until salmon turns opaque throughout and flakes easily when tested with a fork, carefully turning salmon over once with wide metal spatula. Or you can use a cast iron pan and just prep it with 2 tsp of canola oil over medium-low heat and cook the salmon about 4-5 minutes per side.

5. Sprinkle salmon with cilantro and serve with lime wedges.

Spicy Tuna Veggie Salad

You might have read it on my FB page, but Jess and I are doing our own round of The Game On! Diet.  We’ve only got 174 days until we get married!  And that means we’ve only got 174 days to shed some more weight to look even more dazzling in our outfits.  Plus, we made the deal extra sweet.  The total number of points we could get combined is 6800.  If we score at least 6650 points combined, we’re getting an iPad!  AND if we get 6775 points combined, we’re getting a speaker system for it.  We’re totally gonna win this thing!

It’s only day two, but I already feel the benefits of eating smaller meals five times a day.  I have more control.  Weight Watchers always keeps me on track with points, but I’d been finding myself eating all of much lunch food and most of my snacks in one sitting rather than stretching it out throughout the work day.  With this plan, I am drinking 3 liters of water each day, exercising at least 20 minutes every day, not snacking at ALL every day, and even working on some new and old habits.  Like last time, I decided that my old habit to break would be playing games on my phone once I lay down to go to sleep.  No more of that!  And my new habit this time is to straighten up the apartment or pack boxes (since we’re moving to a new place next month) for at least 20 minutes a day.  I’m even starting to prepare more of my meals in the evenings to save on time in the mornings.

Last night, I cooked a fancy schmancy dinner in less than 20 minutes: Grilled Balsamic Marinated Tri-Tip Steak (balsamic dressing and steak in a bag in the fridge for 2 days which I grilled on a cast iron grill pan), Roasted Asparagus (sprayed with canola spray and sprinkled with salt and pepper), and Baked Red Potatoes (which I cooked in the microwave on the baked potato setting).  It was perfect and within the constraints of the plan!  After relaxing for a bit, Jess mentioned that she still had one more meal left to eat for the day and she was in the mood for my Chinese Noodle Soup with Chicken.  So we made that together!  Instead of rice noodles, we used soba noodles which are made with buckwheat, salt and water.  They are actually really good!  We also put in chicken, carrots, scallions and rabini.  I didn’t get any last night since I had already eaten all my meals, but I have some today for one of my meals and I’m looking forward to it!

I also hardboiled a dozen eggs for meals and made us each some Spicy Tuna Veggie Salad.  And that is the recipe I’ll be sharing with you today.  It’s inspired by a recipe that I saw in the Game On! Diet book, but I changed so many things in it that I feel comfortable calling it my own recipe.  It’s a new twist on tuna salad without the pickle relish and mayo.  Instead, this is chocked full of veggies and the dressing is made from two different mustards and some olive oil.  It’s full of flavor and it fills me up!  I like to eat it over a bed of romaine lettuce, but you can also eat it without anything else or with some wheat crackers.  And if you want to change up the veggies that are in it, you can do that too.  That’s how I came up with my combination!  Jess’ was a little different than mine (I left the onions out of hers and put more dijon and less spicy mustard).

Spicy Tuna Veggie Salad (inspired by Bill’s Spicy Tuna Salad from The Game On! Diet book)
Servings: 1
PointsPlus Per Serving: 7 (since all the veggies are fresh, I don’t count the extra 2 PP that the WW Recipe Builder would add on for them)

Ingredients

  • 1/2 cup diced carrots
  • 1/2 small tomato, diced
  • 1/4 cup diced onion
  • 1 medium sweet red pepper, diced
  • 1 can water-packed tuna, regular or white, 5 PP
  • 1/4 cup kidney beans, 1 PP (or a different bean of your choice)
  • 1 tbsp dijon mustard
  • 1 tbsp spicy mustard
  • 1 tsp minced garlic
  • 1 tsp olive oil, 1 PP

Directions
1. Put all the ingredients into a mixing bowl and stir with a spoon. Serve it whenever you’re hungry! It should keep in the fridge for up to one week.

Asian Breaded Albacore

I did something fishy. And I don’t mean mysterious or questionable… I mean tasty! When Jess and I were in Ohio a couple weekends ago, we made sure to stop at Trader Joe’s to fill up on all the grocery items we can’t get locally – nicely priced organic fruits and veggies, better cheeses, organic frozen meals, coconut cookie thins, etc. As we were about to check out, Jess turned to me and said,

“Don’t you want to get some frozen fish steaks?” I said, “YEAH!”, because in fact, I did. If there was a Whole Foods around, we’d be getting fresh ones, but the second best option is frozen, so I picked out a pair of beautiful albacore tuna steaks.

Then we got home and I looked around for a recipe that sounded both succulent and satisfying for my taste buds, but not too crazy for Jess’. The packaging contained a recipe for lemon-pepper breaded steaks, but I’m not so fond of that combination. It’s overdone with fish. And there was a recipe I found in one of my cookbooks for sesame teriyaki tuna steaks, but I knew I wanted some panko breading on there. Conclusion? Make up my own recipe! So I did. And it was wonderful.

I’d never had albacore tuna in any other form than chunked and packed in a can with water (and if you’re curious about the difference between albacore tuna and regular tuna, click here). These steaks looked too beautiful to pass up. I marinated them in an Island Teriyaki sauce for an hour and then breaded them with panko bread crumbs and asian spices, but the best part was pan-frying them in just a couple teaspoons of sesame oil! It really brought the flavors together. It’s a beautifully flavored dish that doesn’t overpower the palate with too much spice or too much fish. And it’s just as good when it’s reheated!

Pan-fried perfection

Asian Breaded Albacore
Servings: 2-4
PointsPlus Per Serving: 7 PP for 2, 5 PP for 3, 3 PP for 4

Ingredients

  • 13 oz fresh albacore tuna steaks, 8 PP (I bought a pack of two from the frozen section of Trader Joes)
  • 2 tbsp teriyaki sauce, 1 PP
  • 1/2 cup panko bread crumbs, 2 PP
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground ginger
  • 1/8 tsp ground coriander
  • 2 tsp sesame oil, 2 PP

Directions
1. First thing you want to do is put your fish in a glass dish and pour the teriyaki sauce over top to marinate it in the fridge for about an hour.

2. While it’s marinating, combine all the ingredients from the bread crumbs through ground coriander in another glass dish.

3. Once your fish is done marinating, take it out of the fridge and set it on the counter. Warm up the sesame oil in a skillet on medium heat. Bread all sides of the fish with the panko bread crumbs and then place into the hot skillet.

4. Cook each side for 2-3 minutes, 2 minutes for rare, 3 minutes for medium-rare. Rare should be slightly pink in the center. Once done, serve and enjoy!

If you want to pair it with a tasty dipping sauce, mix together 2 tbsp light mayo, 1 tbsp sriracha sauce and 1/2 tbsp lemon juice. It’s the perfect combination of flavors!

Spicy Lamb and Potato Stew

Life has been busy!  I apologize for the lack of blogging.  I’ll be getting back on that now.  Today I’m sharing a recipe that I tried in the colder months, but figured I’d share with you now before it’s WAY too hot for a stew!  Later this week – another frittata, protein smoothies and other tasty goodness.

This recipe comes from The Best Ever Indian Cookbook, just like most of my other Indian recipes.  Jess and I both really enjoyed this, especially since it actually DOES have a kick to it!  The flavors just blend really well together.  I hope you enjoy it as much as we did!

Topped off with a little chobani and we’re good to go!

Spicy Lamb and Potato Stew
Servings: 3
PointsPlus Per Serving: 7

Ingredients

  • 8 oz lamb leg or loin, cubed, 6 PP
  • 1 tbsp oil, 4 PP
  • 1 onion, finely chopped
  • 2 bay leaves
  • 1 fresh green chile, seeded and finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tsp ground coriander
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/2 tsp chili powder
  • 1/2 tsp salt
  • 2 tomatoes, peeled and chopped
  • 2 1/2 cups chicken stock, 1 PP
  • 2 1/2 cups raw potato, cut in large chunks, 7 PP
  • chopped fresh cilantro to garnish

Directions
1. Remove any visible fat from the lab and cut the meat into neat 1-inch cubes.

2. Heat the oil in a large heavy pan and fry the onion, bay leaves, chile and garlic for 5 minutes.

3. Add the meat and cook for about 6-8 minutes, until lightly browned.

4. Add the ground coriander, round cumin, ground turmeric, chili powder, and salt and cook the spices for 3-4 minutes, stirring all the time to prevent the spices from sticking to the bottom of the pan.

5. Add the tomatoes and stock and simmer for 5 minutes. Bring to a boil, cover and simmer for 1 hour.

6. Add the bitesized chunks of potato to the simmering mixture, stir in, and cook for another 30-40 minutes, or until the meat is tender and much of the excess juices have been absorbed, leaving a thick, but minimal sauce. Garnish with chopped fresh cilantro and serve piping hot.

Asian-Flavored Quinoa Salad

Photo Courtesy of: Mimsy

This recipe is brought to you by…. Mimsy!  Otherwise known as my mom :)

She took a beautiful photo of this dish after she made it and I thought it looked beautiful and tasty, so I had to share it with the rest of you.  The recipe actually comes from a Weight Watchers Weekly magazine, but Mimsy did make a few substitutions.  And I figured out the point breakdown for her way and their way.

I haven’t actually made this yet, but I’m excited to try it!  The colors look wonderful and the flavors of the ingredients are already great individually, so I can only imagine how yummy they are combined together.

Asian-Flavored Quinoa Salad (from Weight Watchers)
Servings: 4
PointsPlus Per Serving: 6 (with sugar snap peas), 7 (with edamame)

Ingredients

  • 1.5 cups fat-free chicken broth
  • 1 tbsp rice wine vinegar
  • 3/4 uncooked quinoa (or 1.5 cups cooked quinoa), 12 PP
  • 2 tsp dark sesame oil, 2 PP
  • 1 tbsp chopped ginger root
  • 1 tsp table salt
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup sugar snap peas (or 1-1.5 cups shelled edamame, 6-8PP)
  • 1 small sweet red pepper, chopped
  • 3 tbsp cilantro, chopped
  • 2 tbsp scallion, thinly sliced
  • 1 tbsp toasted sesame seeds, 1 PP
  • 2 tbsp orange marmalade, 3 PP (if using low-sugar marmalade, it’s 1 PP)

Directions
1. In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

2. Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger, and salt; set aside.

3. After quinoa has cooked for 10 minutes, toss in snap peas (or edamame) to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

4. Remove pan from heat and stir in carrots cabbage, peppers, and dressing; mix to thoroughly combine. Garnish with cilantro, scallions, and sesame seeds. Serve warm, room temperature, or chilled. Yields about 1 heaping cup per serving.

NOTES: Check the box of quinoa you bought to see if it has been “pre-rinsed”. Of not, rinse the quinoa in a colander before cooking to remove its bitter outer coating. Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.

Also note – If you used low-sugar marmalade and the sugar snap peas, the PP goes down to 5 PP per serving. If you use low-sugar marmalade and only 1 cup of edamame rather than 1.5, the PP goes down to 6 PP per serving. Mimsy prefers edamame to sugar snap peas because she believes that they don’t overpower the other flavors of the dish, whereas sugar snap peas have a very distinct flavor and tend to be the highlight of any bite where it’s included. I’m sure either way you make this, it’s going to be fantastic!

Fried Rice with Prawns and Ham

Sriracha swirls make everything better.

I have been searching for a really good fried rice recipe and I think I finally figured it out!  It’s no easy feat, I tell you, especially when you are trying to keep it relatively healthy.  Anything with “fried” in the name is bound to give you a bit of trouble when skinnifying it.

The secret isn’t just the ingredients or the sauce.  The secret to fantastic fried rice is the order in which your ingredients are cooked.  You need to saute the vegetables and protein together so that all the flavors infuse each other and become fragrant before you add any rice or sauce.

I discovered this while following (for the most part) the directions for the fried rice recipe in my “Stir Fry” cookbook.  It’s one of those random cookbooks I picked up from a Barnes and Noble somewhere and all the recipes in it are over-involved, you know, where there’s ONE ingredient in almost every dish that you don’t even know where to find because it’s sooo gourmet?  Yeah, I just cut that out and do my own thing, but I generally follow the directions.  My theory proved to be correct and this dish has quickly become a favorite in our home.  In fact, I have about 7 cups of white and wild rice chilling in the freezer right now so I can make a huge batch of it tonight!

So, take it from me and my girlfriend; this fried rice is fabulous.  Full of veggies and a delicious mix of meats, you’d might as well make a huge batch of it so you’ll have leftovers for lunch!

Soooo much better for you than the average Chinese restaurant!

Fried Rice with Prawns and Ham
Servings: 9 (around 1 to 1 1/2 cups each)
PointsPlus Per Serving: 7

Ingredients

  • 5 cups cooked white rice, 26 PP
  • 4 cups cooked wild rice, 17 PP
  • 6 tsp canola oil, 7 PP
  • 4 medium carrots, diced
  • 2/3 cup frozen green peas, 2 PP
  • 1/4 cup diced scallions or white onion
  • 15 large prawns (slice in half length-wise and then cut each side into 3 more pieces), 3 PP
  • 2 oz lean deli-sliced ham, 1 PP
  • 5 cloves minced garlic
  • 3 tsp fish sauce (optional)
  • 1 tbsp sriracha chili sauce
  • 4 tbsp low-sodium soy sauce, 1 PP
  • 4 tsp unpacked light brown sugar, 1 PP
  • 6 egg whites, 2 PP

Directions
1. Heat up 2 tsp canola oil in a wok. over medium-low heat. Pour egg whites in and stir them up until they are just cooked enough and slightly scrambled. Place in a bowl and set aside.

2. Reheat the wok and pour in 3 more tsp canola oil. Put in garlic, green onion, shrimp, ham, carrots and peas. Cook for about about 5-10 minutes until shrimp has been thoroughly cooked.

3. Whisk together soy sauce, brown sugar, fish sauce, last of the canola oil and sriracha in a bowl.

4. Pour rice and sauce mixture into the wok and mix up with the vegetables. cook for a few minutes until well coated. Then throw in the egg. Cook for another minute or so.

5. Serve immediately and enjoy! Keep some sriracha and soy sauce out on the side so people can add it at their leisure.

You can always switch out which meats you use, so if you want chicken in there, just make sure you switch out the points since it’ll be more.  Maybe you have leftover pork that you need to use or even bacon or scallops!  Don’t like peas?  Put in some edamame.  Make those flavors work for you!

Yucateco Chipotle Salmon


I can’t even begin to describe how wonderful this weekend was!  Let’s just say it was a blasty blast and I’ll be putting up a nice long post with pictures sometime this week once I’ve had a chance to go through and edit them.  But to tide you over until then, I shall leave you with a tasty recipe that I came up with last week.

Remember when I put up the Spicy Salmon post?  Well, this was another flavor combination that really hit the spot.  I call it my “Yucateco Chipotle Salmon” because the two main flavors are Chipotle Chili Spice and El Yucateco’s Green Habanero Sauce.  This specific hot sauce it absolutely my favorite green hot sauce.  It has spice AND great flavor.  I haven’t found anything yet that compares.  I find it in the ethnic foods section of pretty much any grocery store.  I’ve put it in cheese dips, many different marinades, on all my fajita/mexican foods and more.

I’ve made the original spicy salmon quite a few times already and since I mentioned all the different flavor combinations you could come up with in the first post, I knew I had to follow my own advice and make up one of my own.  Hence, this lovely salmon was born.  I put it over salad greens and some red clover sprouts, but I think it would be even better over some Spanish rice and sauteed veggies (I just didn’t have the time to make those during my lunch hour).  It would also compliment the colors and flavor a little better!

Mayo mixture all spread on and ready to be sealed and nuked.

Yucateco Chipotle Salmon
Servings: 1
PointsPlus Per Serving: 7

Ingredients

  • 1 fillet wild caught salmon (around 6 oz), 6 PP
  • 1 1/2 tbsp light mayo, 1 PP
  • 1/2 to 1 tbsp El Yucateco Green Habanero hot sauce
  • 1/2 tsp lime juice
  • ground chipotle chili pepper
  • crushed red pepper flakes
  • salt and pepper
  • dried oregano

Directions
1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with chipotle spice and a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayo, hot sauce and lime juice. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle oregano and red pepper flakes on top.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Eat with salad or sauteed veggies and rice!

Banana-Applesauce Bread

Fresh from the oven!

Let me start off by apologizing for the lack of blogging in the past week. I’ve been working late and haven’t gotten around to blogging! But I am making up for it now with a DELICIOUS recipe! (And then tomorrow I’ll blog about the 5K.)

When my parents came up this weekend, they decided to bring with them some VERY ripe bananas. I think their logic was, “Josh (one of my Aunt’s sons) will eat them.” Which would have made sense about FIVE years ago when he was a toddler that could eat three bananas in one sitting. But now he’s a grown boy who likes other foods too, so they didn’t get touched by anyone on Friday!

The perfect Banana Bread cleavage :)

Of course, I made a LOT of food; Saucy Italian Chicken, Savory Marinated Chicken, Southwestern Black Bean Salad, Summer Pineapple Bundt Cake and Individual Chocolate Peanut Butter Mousse Pies. Plus we had potato salad, chips, cheese and crackers and lots to drink. Who’s gonna eat a banana with spots when all THAT is in front of your face? NOT ME. Not Josh. Soooo, I was left with a bunch of bananas turning into a work of impressionist art.

I’ve been wanting to make banana bread for a while now, but we always ended up eating all our bananas before they had a chance to go bad. So, when I woke up on Sunday with some time to kill since my girlfriend had gone for a run in the park, I decided to make use of the bananas before they died a miserable death and turned them into this wonderful, moist banana bread!

The recipe comes from my WW New Complete Cookbook. I followed it exactly and I couldn’t be more pleased. Definitely one of the tastiest banana breads I’ve had. The ONLY way this could get any better would be to add 1/2 cup of chocolate chips (which brings the PP value to 8 per serving since the chocolate chips are 12 PP per half cup). But the chocolate isn’t necessary. Maybe a little bit of Nutella spread on a slice would do the trick too! Yummy yum yum.

Banana-Applesauce Bread
Servings: 12
PointsPlus Per Serving: 7
Calories Per Serving: 255

Ingredients

  • 1 1/4 cups all-purpose flour, 13 PP
  • 1 cup whole wheat flour, 10 PP
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 6 very ripe small bananas, 16 PP (since they’re not in their natural form)
  • 1 cup sugar, 22 PP
  • 1/2 cup fat-free egg substitute (or 1 egg plus 2 whites), 3 PP
  • 1/3 cup canola oil, 19 PP
  • 1/4 cup applesauce
  • 1 tsp vanilla extract

Please refrain from trying to sniff your computer monitor. This is not smell-o-vision.

Directions
1. Preheat oven to 350. Spray 5×9 inch loaf pan with nonstick spray; dust with flour, shaking out excess.

2. Whisk all-purpose flour, whole wheat flour, baking soda, and salt in medium bowl.

3. Mash bananas in large bowl; whisk in sugar, egg, oil, applesauce and vanilla until blended. Add banana mixture to flour mixture, stirring just until flour mixture is moistened (do not over-mix). Scrape batter into prepared pan and spread evenly.

4. Bake until deep golden brown and toothpick inserted into center of bread comes out clean, about 1 hour 15 minutes. Let cool in pan on wire rack 10 minutes. Remove bread from pan and let cool completely on rack.

Since you’re all probably good at resisting to eat the whole loaf in one sitting, I can tell you that the best way to keep this fresh the longest is to put it in a big ziploc bag and keep in on the counter.  Just slice off a piece and nuke it for 35 seconds and spread a little bit of light butter on it for a most excellent recap of when you ate your first slice!