Puerto Rican Pink Beans

Heat 
• 1 Tbs oil 

Add 
• 1 cube sofrito 

Add 
• 1 can pink bean 
• 1/2 can tomato sauce 
• 1 pkg Sazon 

Simmer 10-15 mins

Taste better the next day.

Sofrito

• 3-4 bell peppers 
• 3-4 onions 
• 1 head garlic 
• 1 bunch cilantro 
• 1 bunch culantro (or replace for an additional bunch of cilantro)

Add all of the ingredients into a blender and purée.

Freeze sofrito in ice cube trays.

Pressure cooker Puerto Rican Pink beans...with a Brazilian twist

Puerto Rican beans and rice!

1. 1 pound dry pink beans (sorted and rinsed)
2. 4 slices bacon (or a whole pound of bacon) diced
3. 1 small-medium onion, diced
4. 5-6 cloves garlic, pressed or minced
5. 4 cups vegetable broth (can use chicken or beef, or even water instead)
6. 1 cup water (more if desired, for "soupier" beans)
7. 1 small can tomato sauce
8. 2 packages sazon seasoning
9. 4 sofito frozen cubes

in your pressure cooker saute bacon when almost done add chopped onion and garlic let cook for 3 more minutes. 

add the rest of the ingredients.

put lid on and place valve on closed and set pressure cooker on 60 minutes and let cook. Quick release the pressure cooker. Test beans for tenderness. If it needs more time, cook longer.  Serve over cooked rice

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Roasted chicken spice blend (the blend we put on chicken legs) Kendrick's favorite

1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon lemon pepper
1/4 teaspoon thyme
1/4 teaspoon paprika

Preheat the oven to 375 degrees. prepare the spice blend by combining the ingredients in a small bowl. Place the chicken pieces onto a baking sheet, skin side up. Bake for 20 minutes, then remove the chicken from the oven and cool for 5 to 10 minutes. When you can handle the chicken, remove the skin, sprinkle the entire surface of the chicken with a light coating of the spice blend (approximately 1/2 teaspoon for a big piece, 1/4 teaspoon for a small piece). and replace on the baking sheet, Return the sheet to the oven for 10 more minutes or until the chicken is done. This enough spice mix to cover one whole chicken...this is great if you Rotisserie cook a chicken.

Spaghetti Sauce

Spaghetti Sauce

#10 can crushed tomatoes (106 oz.)
1 onion, chopped
2 Tablespoons olive oil or pam
2 Tablespoons minced garlic
3 cups water
4 Tablespoons dried Basil
2 Tablespoons Salt
1/2 cup +2 Tablespoons sugar or splenda (I add less)

Saute onion and garlic in oil when onions are translucent add tomatoes, water, basil, salt, and sugar or splenda simmer for 20 minutes or more. Makes 16 cups
If you want to add meat just brown meat with the onion and garlic.

Turkey Chili

Wilma Gilmore's recipe (good one for weight watchers. It was 1 pt a serving..I'm not sure any more)

12 oz. lean ground turkey
2 onions, chopped
2 lbs. zucchini, chopped
2 stalks celery, chopped
2 cans stewed tomatoes
2 red bell peppers, chopped
2 small cans tomato paste
1 pkg taco seasoning
brown turkey skim fat, ruff chop veggies, add everything. Simmer till done. makes 16 cups

Kira's easy feta dip

Easy Feta Dip

Ingredients
Drizzle of Olive Oil
5 Roma tomatoes, seeded and diced
1-2 green onions, sliced thinly
8 ounces feta cheese, crumbled
Cavender's Greek seasoning

fresh baguette, sliced thinly (toasted, optional), crackers, or tortilla chips

Instructions
Taste the recipe as you go. The amounts really depend on your taste.
On a large platter drizzle olive oil until you have a thin layer on the entire platter. You may use more or less here depending on your preference.
Add the tomatoes, green onions, and feta on top of the olive oil. Sprinkle with the Greek seasoning
to taste.
With a spoon carefully combine the ingredients.
Serve with warm sliced baguettes for scooping up the dip.

Zucchini Pot Pie

Adapted from Skinny Taste.

4 small zucchinis sliced thin (I used a mandolin)
green onions
4 slices bacon (4 points plus)
4 Tbs Parmesan (2 points plus)
1/2 c. milk (1 point plus)
1/2 c. flour (6 points plus)
1 tsp. baking powder
2 eggs (4 points)
garlic salt
pepper

Put the zucchini in a greased pie pan, top with green onions, bacon, and Parmesan. Mix milk, flour, baking powder, eggs, garlic salt, and pepper in a bowl. Pour mixture over zucchini. Bake at 400 for 35mins. or until topping is golden.

Total Points Plus: 17 

Cream Cheese Pancakes

2 oz cream cheese (2 points plus)

3 egg whites (1 point plus)

1 packet stevia sweetener

vanilla

cinnamon (optional)

Mix all the ingredients in a blender. Let sit for a couple mins so the bubbles can settle. Cook on a skillet like pancakes.

Serve with fruit or syrup.

Total Points: 3 points plus (excludes toppings)

Blender Tortilla Soup

Adapted from Blendtec

2 tomatoes, quartered
carrot
1/3 cup red pepper
1/4 avocado (3 points plus)
1/4 onion
1 oz pepper jack cheese (3 points plus)
2 sprigs fresh cilantro
salt
garlic powder
2 c. warm water

Mix in a blender until smooth. Add chicken, corn, etc for variation or add basil rather than cilantro for tomato basil soup.

Total Points plus: 6

Spinach Burgers

We really like these. You won't be fooling anyone trying to pretend like they taste like hamburger, but they definitely satisfy a burger craving.

Approx. 10oz pkg frozen spinach, thawed and chopped or 10oz fresh spinach, blanched, drained, and chopped
1/2 onion, sautéd
green pepper, sautéd
3 egg whites (1 point plus)
2 green onions, chopped
1/2 cup reduced-fat mozzarella (4 points plus)
1/2 cup Panko (4 points plus)
garlic salt
pepper
crushed red pepper (optional)

Mix all the ingredients in a bowl. Divide and form 4 large patties. Cook on a non-stick pan over med-high heat for approx 5 mins per side or until golden. Serve on buns and dress like hamburger.

Total Points Plus: 9
2-3 Points/patty

Kathy's Shower Pavlova

2 egg whites, room temp (1 point plus)
1 1/2 c. sugar (24 pointsplus)
1/2 tsp. vanilla
1 tsp. vinegar
1 tsp. cornstarch
4 Tbs. boiling water

Mix all ingredients and whip in a mixer for at least 10 mins, until you get glossy, stiff peaks. Bake at 300-degrees for 10 mins then reduce heat to 100-degrees and cook for 1 hr. Allow to cool in the over.

Top with whipped cream and sliced fruit.

25 Total Points Plus (excluding toppings)

Veggie Mash

Adapted from KraftRecipes.com

 

3 potatoes, cubed (about 1.5 lbs) (14 PointsPlus)

1 head cauliflower

3 carrots (about 1.5 cups)

3 cups chicken broth

1/3 c. (6 Tbs) fat free cream cheese (1 PointPlus) (6 PointsPlus for light)

garlic

rosemary

salt

pepper

 

Boil veggies in broth, turn down to simmer for 15 mins or until veggies are tender. 

Drain veggies, saving 6 Tbs broth. Add cream cheese, garlic, and seasonings to potatoes. Beat with a mixer, gradually adding the remaining broth.

 

Total PointsPlus: 1 PointPlus per 3oz (fat free), 1 PointPlus for 2oz (light)

Black Bean Burgers

adapted from Annie's Eats.

Yield: 6 burgers

¾ cup panko
2 (15 oz.) cans black beans, drained and rinsed, divided
2 large eggs
1 red bell pepper, stemmed, seeded and finely diced
¼ cup fresh cilantro, minced
1 green onion, minced

Seasonings to taste

TOTAL PointsPlus: 4/each

Place a medium skillet over medium-high heat.  Toast the panko, stirring frequently, until light golden brown.  Remove from the heat and let cool to room temperature.

Place 2½ cups of the beans in a large bowl and mash with a potato masher or a fork until mostly smooth.  Add the egg mixture, seasonings, toasted panko, the remaining ½ cup beans, bell pepper, cilantro and green onion to the bowl with the mashed beans.  Stir together until evenly combined.

Divide the mixture into 6 equal portions, about ½ cup each.  Lightly pack into 1-inch thick patties.  (At this point the patties can be covered tightly with plastic wrap and refrigerated for up to 24 hours before cooking.)  

Heat 1 tablespoon of the oil in a large skillet over medium heat until shimmering.  Carefully lay patties in the skillet and cook until well browned on both sides, about 8-10 minutes total.  Serve warm.

Cauliflower Poppers

Adapted from delightedmama.com

2 heads cauliflower
non-stick spray (I'm not sure how to count it, but I always count it for 1 PointPlus)
salt
pepper

Preheat oven to 450-degrees. Chop the cauliflower into bite size pieces and place on a cookie sheet. Coat cauliflower with pan spray, salt and pepper to taste. Bake for 1 hour, tossing cauliflower every 20 mins.

Serve hot and dip like fries.

TOTAL PointsPlus: Based on non-stick spray and dip.

Portobello Philly

Adapted from eatingwell.com 
These were super yummy! I didn't miss the steak one bit.

2 tsp. olive oil (2 points plus)
1 8oz pkg baby bella mushrooms. sliced
1 bell pepper, sliced
1 onion, sliced
1 TBS flour (1 point plus)
1/4 cup broth (any kind)
1 TBS soy sauce
2 oz reduced-fat cheese, divided into 2 servings (2-3 points plus)
Seasonings (oregano, pepper)
2 hoagie buns (toasted if you like) (6 points plus/each)

Heat olive oil in pan, and sauté onions until they begin to brown (2-3 mins). Add the peppers and mushrooms and cook until limp (about 7 mins).

Reduce the heat to low. Coat the veggies in flour, then add soy sauce and broth. Place cheese slices over the mix and cover for 2-3 minutes until cheese is melted. Serve on buns.

Points Plus: Approx 10/each

Habichuelas Rosadas (Pressure Cooker Pink Beans)

Inspired by this recipe

1 pound dried pink beans, rinsed

1 onion, chopped

4 cloves garlic, minced

8 cups water + bouillon or chicken broth

2 tsp dried parsley
1 Tbs cumin
1 Tbs chili powder

1 can Ro*Tel Tomatoes

1 can diced tomatoes

1 bunch cilantro, chopped

Salt to taste

Sauté the onions and garlic in your pressure cooker. Excluding the cilantro (add after cooking), add all the remaining ingredients. Cook on high pressure for 35 minutes, then natural release (about 30 mins). Stir in the cilantro. Serve with rice. 

Cauliflower Crust Pizza

I just tried this recipe from Eat. Drink. Smile. It was no deep-dish, brick-oven, hearty, heavy slice of indulgence, but it satisfied my endless hankering for pizza.

Cauliflower Crust Pizza

Serves 2; Adapted from this bulletin board.

Ingredients:

1 cup cooked, riced cauliflower
1 cup shredded reduced-fat mozzarella cheese (6 PointsPlus)
1 egg, beaten (2 PointsPlus)
1 tsp dried oregano
1/2 tsp crushed garlic
1/2 tsp garlic salt
olive oil (optional)
pizza sauce, shredded cheese and your choice of toppings*

Directions:

To "Rice" the Cauliflower:
Take 1 large head of fresh cauliflower, remove stems and leaves, and chop the florets into chunks. Add to food processor and pulse until it looks like grain. Do not over-do pulse or you will puree it. (If you don't have a food processor, you can grate the whole head with a cheese grater). Place the riced cauliflower into a microwave safe bowl and microwave for 8 minutes. There is no need to add water, as the natural moisture in the cauliflower is enough to cook itself.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

To Make the Pizza Crust:
Preheat oven to 450 degrees. Spray a cookie sheet with non-stick cooking spray. (I used my pizza stone and had it preheating while I made the crust).

In a medium bowl, stir together 1 cup cauliflower, egg and mozzarella. Add oregano, crushed garlic and garlic salt, stir. Transfer to the cookie sheet, and using your hands, pat out into a 9" round.

Optional: Brush olive oil over top of mixture to help with browning.

Bake at 450 degrees for 15 minutes.

Remove from oven. To the crust, add sauce, toppings and cheese. Place under a broiler at high heat just until cheese is melted (approximately 3-4 minutes).

Enjoy!

*Note that toppings need to be precooked since you are only broiling for a few minutes.

TOTAL POINTS PLUS: 8 (for crust only...not including the added toppings)

Skinny Zucchini Soup WW

1/2 small onion, coarsly chopped
4 garlic cloves, minced
3 med. zucchini, skin on cut into large chunks
32 oz. of chicken broth (or 32 oz. water plus boullion)
2 tbsp light sour cream
Salt and pepper to taste (Jane's crazy mixed up is best)

combine chicken broth, onion, garlic and zucchini in a emdium pan and cook.
Bring to a boil, lower to simmer and cover. Simmer until tender (20ish min.) Remove from heat, pour into blender and puree add sour cream and serve hot with parmesan cheese.

Baked Garlic Fries

1 Tbs. Olive Oil (3 PointsPlus)
3+ Cloves Garlic
1 egg white, beat until light and frothy (1 Point Plus for 3 egg whites, so I don't count it)
6 medium potatoes cut into fries (4 PointsPlus per 7oz cooked)
Seasoning (salt, season salt, garlic salt, pepper, parmesan cheese, etc)

Preheat oven to 450-degrees. Combine oil and garlic into large, microwavable bowl and let garlic infuse for several minutes. Add potatoes and toss in oil. Add egg white to potatoes and toss. Cover bowl with plastic wrap and microwave on high for 4-6 minutes, until edges become translucent, to soften potatoes.

Place potatoes in a single layer on a greased baking sheet and season to taste. Bake for 45 minutes or until golden and crispy, tossing a few times while cooking.

PointPlus Value: Weigh the potatoes and account for the oil divided by the amount of serving you make.

These are way easy and pretty ordinary, but I love having a guilt-free, filling finger food (I just have to give myself time to cook them).