Tilapia with Avocado-Mango Salsa

I can't remember where or when I fell in love with tilapia. I feel like it just all of a sudden magically appeared in my shopping cart one day at the store, and we have been in love ever since. I found a dish at a local seafood restaurant that used a mango salsa on tilapia but without the avocado. One night, I found myself with a ripe mango and avocado and decided to get crazy.

Let me tell you—when the mango and avocado start to warm up from the hot fish, their flavors really come out in ways I've never had them before.

1 large avocado
1 large mango
juice of 1 lime, divided
2 tablespoons fresh cilantro, coarsely chopped
4 (4 ounce tilapia) fillets
salt and pepper
1 teaspoon onion powder
1 teaspoon garlic powder
non-stick cooking spray

Slice avocado in half, and remove pit. Carefully remove flesh and cube into 1/2" pieces. Do the same for the mango. Toss in a bowl with half of the lime juice and cilantro. Set aside.

Wash the tilapia fillets and pat dry. Sprinkle remaining lime juice over fillets, and season with salt and pepper, onion powder, and garlic powder. Spray a large skillet with non-stick cooking spray and place over medium heat. Place tilapia fillets in the skillet. Cook for 3-4minutes on each side, until cooked through.

Remove fillets from pan and divide salsa equally over tilapia. Garnish with cilantro and serve immediately.

Yields 4 servings.

WW info:
flex: 5 points per serving
core: included

Holy Guacamole

In my opinion, guacamole doesn't really need a recipe. I just make it to suit my taste. You need avocado, lemon juice, salt cilantro, diced and seeded tomato, and diced red onion. I start with mashing the avocado and adding the lemon juice and salt to taste. Then add the tomato and red onion to reach your desired chunkiness. I could eat this every day.

WW info:
CORE - all included
FLEX - i'd guess about 2 points per 3 Tbsp.

Crushed Potatoes

I haven't been blogging much but I religiously keep up with my blog reading (thank you, Google Reader!). I bookmarked Crash-Hot Potatoes at the Technicolor Kitchen and was inspired to alter it slightly. Being in the mood for baked potatoes one particular night but only have small white potatoes, I combined Patricia's recipe and a stuffed baked potato.

Smiles and clean plates were plentiful that evening.

16 small potatoes (Yukon Gold are my preference, about 2" in diameter)
non-stick cooking spray
olive oil
kosher salt
freshly ground pepper
1–1 1/2 cups shredded fat-free cheddar cheese
1 cup fat-free sour cream
2 tablespoons finely snipped chives

Preheat oven to 450 degrees.

Bring a large pot of water to a boil and add potatoes; boil for about 10-15 minutes, until soft yet firm.

Drain, and arrange on a baking sheet sprayed with non-stick cooking spray. Using the flat end of a meat mallet, squash each potato flat, until it is twice its original diameter. Drizzle the tops with olive oil, and scatter with salt and pepper. Bake on the top shelf of the oven for 20 minutes until crisp and golden brown.

Remove baking sheet from the oven and add approximately 1 tablespoon of shredded cheese to the top of each potato and give each mound of cheese a quick squirt of cooking spray (to aid in the melting if using fat-free cheese). Return to oven for 3-4 minutes, until cheese is melted. Remove from oven.

Mix 1 tablespoon of the chives into the sour cream in a small bowl and dollop about 1 tablespoon of sour cream on top of each potato. Garnish with remaining chives.

Yields 8 servings.

WW info:
Click here

White Bean Garlic Dip

Move over hummus. White Bean Garlic Dip is moving in. I found this recipe in my Weight Watchers New Complete Cookbook. It is AWESOME! I'm slightly obssessed with cannellini beans ever since I discovered them for my Tuscan Bean Soup, but my problem is that I don't like chewing on beans. The texture is not my bag, but I like them all mushed up. Black beans? Yuck. Refried beans? Yes, please. Chick peas? Blech. Hummus or falafel? Yum.

6 large garlic cloves
1 (15 ounce) can of cannellini beans, rinsed and drained
2 tablespoons fresh lemon juice
1/8 teaspoon salt
2 tablespoons extra virgin olive oil
1/4 cup red bell pepper, finely chopped
1 tablespoon fresh parsley, minced

Preheat oven (or toaster oven) to 400 degrees. Place 4 garlic cloves in the center of a small square of foil and tent foil over cloves to create a pouch. Roast cloves for about 30 minutes. Unwrap foil and allow cloves to cool.

Squeeze the garlic from the skins into the bowl of a food processor. Add remaining 2 cloves of garlic, beans, lemon juice, salt and olive oil; puree. Stir in half the chopped red pepper and transfer to serving bowl. Garnish with remaining red pepper and parsley to serve.

Yields 1 1/2 cups.

WW info:
core - included
flex - 2 points per 1/4 cup serving.

Garlic Pork with Vegetables and Noodles

Its a cold, rainy night here in Massachusetts and all I wanted was something healthy. Since the options were order in greasy take-out pizza or Chinese, or get in the car and drive through a monsoon to the supermarket for more food, I decided I would actually make use of what I had in the ol' pantry.

Not too shabby for a girl who claims to hate food of the Asian genre

And P.S. ... this dish isn't as garlicky as the title implies. I mean, there is quite a bit of garlic in it, but it's not so bad. Actually, the title was lacking in adjectives before I added it on.

Stir Fry Sauce
1/4 cup oyster sauce
2 tablespoons soy sauce
1 teapsoon dark sesame oil
1 tablespoon rice wine vinegar
1/2 teaspoon crushed garlic
1/2 teapsoon cornstarch

Pork Marinade
1 teaspoon sesame oil
1 tablespoon low-sodium soy sauce
1/2 teaspoon crushed garlic

12 ounces pork tenderloin, trimmed of all visible fat and cut into small strips
8 ounces whole-wheat spaghetti (or other thin noodles)
1/2 cup mushrooms, sliced
3 garlic cloves, minced
3 cups broccoli florets
1 cup sugar snap peas or snow peas
1/2 cup red bell pepper, chopped
1 cup haricot verts
1/4 scallions, finely sliced
1/2 teaspoon fresh ginger, grated

Mix stir fry ingredients together in a small bowl; set aside. In a larger bowl, mix 1 teaspoon sesame oil, 1 tablespoon soy sauce, and 1/2 teaspoon crushed garlic. Add in pork and toss until well coated by the marinade; marinate for 15 minutes.

Bring a pot of water to a boil and cook pasta as directed on package.

Spray a wok with non-stick cooking spray and heat over medium-high heat. Add marinated pork and cook until cooked on the outside. Transfer the pork to a plate and tent with foil. Add mushrooms and minced garlic and cok for 3-4 minutes. Add broccoli, peas, pepper, and green beans. Pour stir fry sauce over vegetables and cover wok tightly. Cook for 5 minutes. Add semi-cooked pork to mixture, fresh ginger, and scallions. Toss well and cover tightly, cooking until pork is cooked through. Add cooked pasta and toss.

Yields 4 servings.

WW info:
core - 1 point (all included if canola oil is subbed for sesame oil)
flex - 7 points

Better Than Big Barry's Homemade Chicken Noodle Soup

My husband is a soup person. Loves his soup. And I've been on a big homemade soup kick lately, but he hasn't really taken to any of them since they are all a little too healthy for his style. Quinoa Corn Chowder? Nope. Tuscan Bean Soup? Definitely not. Chicken Noodle Soup? Oh yeah. When he finally wandered into the kitchen to see what I was up to and saw the soup in the pot, he eyes nearly bugged out of his head, into the pot of soup.

So, the story begins with Matzoh Ball Soup. My favorite soup in the whole wide world. It was the 1,000th time I was making matz0h balls (first time blogging though) and I still wasn't quote ready to tackle the homemade soup element of it though.

Our story continues with Chicken and Wild Rice Soup. By now I'm starting to feel my way into homemade soup, but I'm still not quite there so I mix in some chicken broth and use sparing amounts of raw chicken and water. Something about the raw chicken in the soup wasn't rubbing me right.

But yesterday I was planning ahead to Friday, when I will home sick half the day after having a (hopefully painless) procedure. Hmm...what could I have on hand that will make me feel better? Duh...soup. So I leave work and I call Grandma from the car, who is always on-hand for cooking consultation as she doesn't really leave her house much anymore. Grandma gives me the shopping list, of which I already had most of at home except the cheesecloth (to strain out the fat at the end), dill, turnip, and an ingredient described like this: "That other root vegetable that goes in soup...the one with the green fringe on top. Just throw the whole thing in...fringe and all. You'll know what I'm talking about when you see it at the market. If you can't find it, ask an employee or an old lady. They should know what goes in soup." Ummm....the employees in my market don't speak English really and I'd bet the old ladies don't either. And if they did, I highly doubt they would know what goes into old fashioned chicken soup. Needless to say, I came out root-less (and its not a parsnip or a turnip, according to Grandma). I also had some concerns when I asked where to find cheesecloth, I was told to ask at the deli counter or look in the dairy aisle. My reply: "Um, it's not cheese you know." Butcher counter guy's reply: "It's not?" Oddly enough, I found it hanging on a hook over the hot dogs...across from the cheese. What are the odds?


OK, so we're home...we're cooking....and you are wondering why the hell this soup is called Better than Big Barry's Chicken Noodle Soup. So my husband begs for a bowl the second it is ready to eat. I try to tell him that it should be eaten tomorrow after it sits, but he will have none of that. So I made him a small bowl. One bite and his eyes lit up like he had just gone to heaven. He exclaimed, "This is even better than the soup at Big Barry's!!!!" So now, us both being Jewish New Yorkers, I'm assuming that Big Barry's is a Jewish deli somewhere out on Long Island near where he grew up. OH. NO. Big Barry's was a COWBOY WESTERN THEMED restaurant from his childhood. He proceeded to go into great detail about this place for about 20 minutes. I have known him for 12 years and I have never seen him speak about anything with such enthusiasm. The jail cell where he had a birthday party, the cowboy-costumed waiters, the food served in cast iron skillets, the "gunman" in the watchtower on top of the restaurant with his shotgun aimed at the parking lot, and last but not least...the chicken noodle soup served in big tin mugs. Before yesterday, it was apparently the best soup in the world.

And now I can say with great pride and enormous pleasure that my soup tops that. Yee haw!

1 (3 pound) roasting chicken
2 large carrots, chopped
2 large celery stalks with leaves, chopped
1 large onion, chopped
1 parsnip, sliced in half vertically
1 turnip, sliced in half
3 garlic cloves, peeled
several springs of parsley and dill
10-12 cups cold water
salt and pepper to taste
4 ounces pasta (optional)
cheesecloth

Place chicken, vegetables, and herbs (reserving a few springs of dill) in a large stockpot. Add enough cold water to cover all the contents of the pot. Bring to a boil and turn down to simmer; cover pot, but vent to allow steam to escape. Simmer for about 90 minutes.

After 90 minutes, remove chicken from the soup. Remove as much meat as possible and discard skin and bones. Remove turnip and parsnip and discard. Find garlic cloves (they should be floating near the top) and smash them against the side of the pot and mix the smashed garlic into the soup. Add chicken meat back to soup; season with salt and pepper and add leaves of reserved dill springs. Add pasta and bring back to a boil; boil until pasta is cooked through.

Remove pot from heat and cover top surface of soup with cheesecloth. Push cloth down into soup until it sits just below the surface. Allow to cool completely, preferably overnight. Slowly lift cheesecloth up, separating the fat from the top surface of the soup. Reheat to serve.

Yields 10 servings.

WW info:
core - all included (without pasta); 1 point with pasta
flex - 3 points per serving (including pasta)

'Tater Skins

I am really looking forward to the Super Bowl this year for many reasons.

1. The New York Giants are in it! Go Giants! I hope they cream the Pats. I'm a New Yorker living in Massachusetts and I absolutely depise the New England Patriots.
2. We have a brand new 46" Sony LCD and we will be watching the game in HD.
3. Most of the yummy traditional football snacks I'm preparing are Weight Watchers Core-friendly!!!!! Which brings me to the point of this post....

So I don't remember the conversation my husband and I were having the other night, but in the middle of it, it all of a sudden occurred to me that I could make CORE potato skins and have no guilt about indulging in them!

8 baby white potatoes (about 1 1/2 pounds)
3 Tbsp fresh chives
1 cup fat-free sour cream
4 strips lean Canadian bacon, fat trimmed
1 1/2 cups fat-free shredded cheddar cheese

Preheat oven to 350 degrees. Place potatoes on a baking sheet and bake until soft in the middle, about 25 minutes. (You can also speed up this process by microwaving them at this step for 5 minutes). Stir 1 tablespoon of chives into sour cream and mix well; set aside.

Meanwhile, spray a skillet with non-stick cooking spray and place trimmed bacon in skillet. Cook until brown on both sides and crispy, about 4 minutes each side. Transfer cooked bacon to a paper towel to absorb any residual grease. When cooled, chop into fine pieces. Set aside.

Slice potatoes in half and spray the skin sides of them with non-stick cooking spray and season generously with salt and pepper. Place potato halves back on baking sheet, skin side up, and cook for 10 minutes,

After 10 minutes, flip potato halves over and scoop out about 1/4 of each potato and discard. Distribute half the cheese over the tops of the potatoes. Layer the bacon evenly over this layer, followed by the remaining cheese. Sprinkle 2 tablespoons of chives over tops and lightly spray finished skins with cooking spray. Return to oven and bake until cheese has melted.

Serve with sour cream.

Yields 8 servings (2 halves each).

WW info:
core - included
flex - 1 point each

Quinoa Corn Chowder

Is there anything more tummy-warming than chowder on a cold winter day? I'm not a huge fan of corn chowder, but I am a big fan of quinoa and I'm always looking for new ways to use it. I don't have a huge stockpile of recipes incorporating it since it is often used in place of rice or couscous and I don't use either of those ingredients much (brown rice makes an appearance on our table when a stir fry makes its way to our table, but that's pretty much the extent of our rice consumption.)

I recommend using a Yukon Gold potato with this recipe, as it is very soft and part of it will disintegrate into the soup, adding to its thickness. You can slo sub the dried herbs for fresh, just be sure to double their amounts, as dried herbs are much more potent than fresh.

1 Tbsp olive oil
1 small Onion, finely chopped
1 large garlic clove; crushed and minced
1 lg Potato; peeled and cubed
1 1/2 cups corn kernels
3/8 cups uncooked quinoa
2 cups fat-free, low sodium chicken broth (or vegetable broth)
2 bay leaves
1 cup skim milk
1/4 cup diced red pepper
1 tsp fresh dill
1 tsp dried thyme
Salt and pepper; to taste

Heat the olive oil over medium-high heat. Saute the onion, garlic, and red pepper until soft. Add the corn and potato, cook for another 5 minutes. Add stock, bay leaf and quinoa; stir well. Simmer for 30 minutes. Add milk, dill and thyme. Simmer for another 10 minutes. Remove bay leaves; add salt and pepper to taste. Garnish with dill to serve.

Yields 4 servings

WW info:
core - included
flex - 3 points

Asian Slaw Salad

I have finally broken free from the "been there, done that" salad topped with grilled chicken. I found the inspiration for this salad in Cooking Light (which originally used chicken...surprise!). My leftover pork from a few days ago seemed perfect since pork and Asian flavors are an undeniable match. The original recipe called for slivered almonds on top, but I didn't include those, but I guess you can. I also added some grated ginger to the dressing, because what's an Asian flavored salad without ginger? Seriously.

Salad
4 cups coleslaw mix OR 3 cups shredded green cabbage and 1 cup shredded red cabbage
1/4 cup shredded carrot
1/2 cup red bell pepper, chopped
1/2 cup celery, finely chopped
1/2 cup sugar snap peas, chopped
1/4 cup red onion, finely sliced (or 1/2 cup scallions, chopped)
1/4 cup water chestnuts, chopped
6 ounces cooked lean pork loin, shredded

Dressing
3 Tbsp cider vinegar
3 Tbsp rice wine vinegar
1 tsp low-sodium soy sauce
1/4 tsp garlic powder
1/4 tsp grated ginger
1/8 tsp salt
1/8 tsp sugar

Toss all salad ingredients in a large bowl. In a small bowl, whisk together all the dressing ingredients. Pour dressing over salad and toss well. Refrigerate one hour (or overnight) before serving.

Yields 2 large entree size salads.

WW info:
core - included
flex - 3 points

Herbed Pork Loin with Apples and Garlic

How is it that I've never cooked a pork roast before? It was so easy and so much more juicy and flavorful than regular old pork chops. I couldn't decide on which recipe to use so I combined a number of recipes to create my own. The apple mash really adds a nice touch instead of the usual jarred applesauce.

7 garlic cloves
2 sprigs of fresh rosemary
10 large sage leaves
1/4 cup flat leaf parsley
1 (3 pound) boneless pork loin roast, trimmed of all visible fat
coarse salt
fresh ground black pepper
2 large Granny Smith apples, cored and diced
1/2 cup apple jelly
1 Tbsp cider vinegar

Preheat the oven to 425 degrees. Spray a baking dish with non-stick cooking spray.

Place 3 garlic cloves, rosemary, sage, and parsley in a food processor and pulse until a paste forms. You have to scrape down the sides one or two times to enusre that everything is ground up evenly. Season pork with salt and pepper and rub herb paste over top and sides of the roast. Dice remaining 4 garlic cloves and spread on the bottom of the baking dish with the diced apple. Place roast on top of apple and garlic mixture. Insert a meat thermometer into the center of the roast and cook for 20 minutes.

Place the apple jelly and cider vinegar in a small saucepan. Heat over low heat until the jelly liquifies. After the first 20 minutes of cooking the roast, brush the apple jelly over the surface of the roast. Cook for another 10 minutes and brush with the jelly again. Continue this process ever 10 minutes until the thermometer reads an internal temperature of 150 degrees.

Remove from the oven and tent with foil; let stand for at least 10 minutes prior to slicing and serving. Place the roast on a serving tray, leaving the apple and garlic in the baking dish. Lightly mash the apples and garlic with a potato masher or fork; transfer to a small serving bowl to serve as a garnish for the pork.

Yields 8 servings.

WW info:
flex - 6 points
core - 1 point (for the apple jelly)

Roasted Potatoes with Yellow and Red Piperade

Piperade: A traditional Basque dish that is comprised of peppers, onions, and tomatoes in olive oil. (Thank you, Wiki!)

These potatoes involved a little more work and effort for roasted potatoes but the final dish is wonderful. All the flavors come together perfectly. I found the recipe in the Thanksgiving issue of Bon Appetit where it was shown as a potential Thanksgiving side dish. I personally don't know if these flavors would work alongside traditional Turkey Day fare, but I will definitely make it again. I did alter the recipe slightly and I think it came out wonderful.

non-stick cooking spray
1 large red bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 large yellow bell pepper, seeds and ribs removed, and sliced into 1/4 strips
1 small red onion, sliced thin
2 Tbsp olive oil
coarse kosher salt
freshly ground black pepper
1 pound Yukon Gold potatoes (about 4 large potatoes), sliced into thick
1/4 tsp garlic powder
1/4 cup Italian flat leaf parsley, chopped
1/4 shallots, finely chopped
2 Tbsp fresh basil, finely chopped

Preheat oven to 425 degrees. Spray a 9x13 baking dish with non-stick cooking spray.

In a bowl, toss the bell pepper strips and red onion strips with the olive oil. Add to baking dish and season with salt and pepper. Toss to coat salt and pepper evenly. Roast for 10 minutes. Add potatoes over the peppers and onion and spray generously with non-stick cooking spray. Season with salt, pepper, and garlic powder and toss with peppers and onion. Return dish to oven and continue to roast until the potatoes are golden brown, about 40 minutes.

Toss parsley and shallots into potatoes and roast an additional 5 minutes. Garnish with chopped basil immediately prior to serving.

Yields 4 servings.

Original recipe

WW info:
core - included
flex - 3 points

Frittata with Mushrooms and Spinach

I just realized that this is my first "breakfast" post. I guess I'm not a fancy breakfast person. Give me some basic scrambled eggs or a bowl of cereal most days. Unless I'm hosting some weekend guests, in which case, I break out all the fancies (I even made fruit salad).

2 medium Yukon Gold potatoes (about 8 ounces), sliced very thin
non-stick cooking spray
1 small onion, diced
6 ounces cremini mushrooms, sliced
3 cups chopped spinach leaves
1/2 tsp garlic powder
1/4 tsp dried thyme
1/4 tsp black pepper
1 cup fat-free egg substitute
3 eggs, beaten
1/2 cup fat-free shredded cheddar cheese
1/4 cup crumbled goat cheese (optional)

Preheat the oven to 350 degrees. Place potato slices in a steamer and steam for about 5-6 minutes. Spray a 10" pie plate with non stick cooking spray. Lay steamed potato slices in the bottom of the pie plate, overlapping them and covering the whole surface. Season with salt and pepper.

Spray a large skillet with non-stick cooking spray and cook onion and mushrooms until soft. Add spinach to pan and allow to wilt, about 3 minutes. Add in garlic powder, thyme and pepper; mix well. Remove from heat.

In a large bowl, mix the egg substitute and eggs. Pour half the mixture over the potatoes. Add the spinach mixture and half the shredded cheddar cheese. Pour the remaining half of the egg mixture over that, and then the remaining cheddar cheese. (Optional step: Sprinkle the crumbled cheese over the top).

Place in the oven and bake for about 30 minutes, or until the egg is set. Broil for 2 minutes to crisp up the top surface.

Yields 6 servings.


WW info:
core - all included (without goat cheese); .5 points (with goat cheese)
flex - 3 points

And my husband's idea of breakfast (he's not the fancy frittata type)

Balsamic Glazed Chicken Wings

Finger lickin' good.

I found the inspiration for the recipe in Meghan's blog, Parsley, Sage, Rosemary and Thyme. I modified it slightly but it was perfect because I too am addicted to balsamic vinegar. Instead of using on the grill (its about 20 degrees outside!), I baked the wings.

1/2 cup balsamic vinegar
1/4 cup plus 2 tablespoons ketchup
2 tsp Worcestershire sauce
1 tablespoon brown sugar
1 tsp crushed garlic
1 1/2 pounds chicken wingettes and drumettes
1 tablespoon Italian seasoning

Preheat oven to 350 degrees.

Mix the first 5 ingredients in a small sauce pan. Bring to a soft boil and simmer for about 10 minutes, until thick and coat the back of a spoon.

Lay wings on a cooling rack positioned over a baking sheet (mimicking a grill inside the oven). Season wings with Italian seasoning. Place wings in oven and bake for about 15 minutes. Remove from oven and glaze both sides of the wings and return to the oven. Glaze wings about every 10 minutes until they are cooked through (mine took about 45 minutes and I bumped the oven up to 375 for the last 10 minutes).

Yields 4 servings of wings.

WW info:
flex: 4 points
core: included

Sicilian Pasta

Last spring, my husband and I took a cruise around the Mediterranean. Our stop on the isle of Sicily left us in the town of Taormina. A gorgeous coastal town, high up on a cliff overlooking the Ionian Sea. Well, I'm sure its gorgeous when it's not raining, which it was when we were there. As it was our first day in Italy, we were determined to find a delicious authentic Italian lunch. We decided to get lost in the back alleys of the town and avoid the restaurants right on the main drag. When it started to pour, we decided to duck into a little restaurant whose name escapes me right now.

Prior to our trip, I had read that eggplant is a major staple in the Sicilian diet. After reviewing the menu, I settled on the Pasta alla Siciliana—pasta tossed with eggplant, garlic, tomatoes, and a little cheese. It also had lots of garlic, crushed red pepper, and fresh basil. It was one of the best meals I ever had.

Having made eggplant for one last night (according to my husband, he is "over" eggplant), I had plenty left over so I decided to recreate this memory.


1 large eggplant
coarse salt
8 oz whole-wheat penne or rigatoni
1 Tbsp olive oil, divided
1/4 tsp crushed red pepper
non-stick cooking spray (olive oil flavor if available)
4 garlic cloves, sliced paper thin
2 cups marinara sauce
1/2 cup fat-free shredded mozzarella cheese
1/2 cup fresh basil, roughly chopped and loosely packed

Peel the eggplant and slice into 1/2" thick rounds. Salt both sides generously and allow to sit for about 30 minutes. After 30 minutes, blot the moisture from the eggplant and cut the eggplant into cubes.

Bring a pot of water to a boil and cook the pasta to desired tenderness. Reserve 1/2 cup of pasta water before draining.

In a large skillet, heat half of the olive oil over medium-high heat. Add the red pepper and cook for one minute. Add the eggplant and spray generously with non-stick cooking spray. Saute until the eggplant is soft, cooked through and brown on the outside. Add the remaining the olive oil and the garlic. Toss and cook for 2-3 minutes.

Stir in the marinara sauce and drained pasta. Add reserved pasta water if necessary to help the sauce coat the pasta. Stir in cheese until melted. Toss in fresh basil right before serving.

Yields 4 servings.

WW info:
core - included
flex - 5 points

Eggplant Towers with Herbed Ricotta

This dish is like a mini version of my Eggplant Lasagna and can be modified all the way down to one serving (which is actually how I made it for dinner tonight and just refigured the amounts for the recipe below). Serve either 2 towers as an entree or one tower with a side of pasta.

1 large eggplant (at least about 4" in diameter and 9" long)*
coarse salt
non-stick olive oil cooking spray
1 cup fat-free ricotta cheese
1/4 tsp Italian seasoning
1/8 tsp garlic powder
1 cup fat-free shredded mozzarella cheese
2 cups marinara sauce, divided
*The size of the eggplant will determine the number of servings

Peel eggplant and slice into rounds 1/4" thick, making . Sprinkle both sides of the eggplant rounds with salt and lay flat for about 30 minutes, allowing the moisture to rise to the surface of the eggplant.

Preheat oven to 400 degrees. Blot moisture from both sides of the eggplant with a paper towel. Spray a non-stick baking sheet with cooking spray and light spray both sides of the eggplant rounds. Bake for 15 minutes, flip eggplant, and bake another 15 minutes. Meanwhile, mix ricotta cheese, Italian seasoning, and garlic powder in a small bowl.

Remove baking sheet from oven. Place about 1 tablespoon of the ricotta mixture in the center of one eggplant round. Stack a second round on top of that. Spread another tablespoon of ricotta on top of that, finishing with a third eggplant round on top. Repeat process until there are 8 towers total.

Spread about 1 tablespoon on marinara sauce over the top of each tower. Return baking sheet to the oven and bake for about 10 minutes. Sprinkle about 1/8 cup of shredded mozzarella over the top of each tower and bake another 5 minutes or until cheese is melted.

To serve, divided remaining marinara sauce between 4 plates and plate 2 towers per plate on top of sauce. Garnish with a sprinkle of dried or fresh minced basil.

Yields 4 servings (2 towers per serving).

WW info:
flex - 4 points per serving (2 points per tower)
core - included

Stuffed Chicken Breasts with Spinach and Red Peppers

Kinda looks like a stuffed shell here...

No shells here.... all chicken.

I'm back, baby! It's been 2 weeks since I last set foot in the kitchen. With the New Year in tow now, I'm planning on switching back to the Core plan this week so I'm on the prowl for new recipes. Not only is this Core, but my husband gave it two thumbs up. It was really easy to make too, so I highly recommend it as an easy weeknight dinner. Serve with pasta (whole-wheat for those following Core).

4 (6 ounce) chicken breasts
3/4 cup fat-free ricotta cheese
1 cup fat-free shredded mozzarella cheese
1/4 tsp garlic powder
1/4 tsp dried oregano
1/4 tsp dried basil
1/4 cup frozen chopped spinach
1/4 red pepper, diced
3/4 cup marinara sauce

Preheat oven to 350 degrees.

Place chicken breasts between 2 sheets of plastic wrap and pound each with a meat mallet until 1/4" thin.

In a bowl, mix ricotta, 1/2 the mozzarella, and seasonings. Lay chicken breasts flat and spoon 1/4 of the mixture onto each breast. Spread evenly to cover the entire surface of each breast. Add 1/4 of the spinach and 1/4 of the diced pepper to each breast. Roll each breast in a jellyroll fashion, starting with the narrowest end.

Spread 1/4 cup of the marinara sauce in an 8"x8" baking dish. Place each roll, seam side down, in the baking dish. Pour the rest of the sauce over the chicken breast. Cover and bake for 20 minutes. After 20 minutes, uncover and sprinkle remaining mozzarella cheese over chicken breasts. Bake until melted, about 5-7 minutes.

Yields 4 servings.

WW info:
core - included
flex - 5 points each

Thanksgiving Burgers

A lot of people in my blog circles have been posting about such burgers recently, but I swear that I was thinking about doing this before I saw these other recipes. I had an unusual abundance of dried cranberries and fresh sage for some reason, and all I can think of when I think of those 2 ingredients is Thanksgiving.

The one ingredient I was hesitant to use was the store-bought gravy. As far as I'm concerned, its sacrilegious. Its faux gravy. But it did smell and taste like real gravy. Not my gravy, but like gravy. I would never use it on real turkey meat as gravy should be used, but I'd recommend it for adding flavor when flavor is needed.

This burger is different. Its definitely not your typical "summer BBQ" burger. It is savory, juicy, and everything else a burger should be. Its the new and updated Thanksgiving sandwich. Its the new "IT" burger. I've decided.


1 tsp olive oil
1/3 cup finely chopped onion
1 egg white
1/4 cup Heinz Fat-Free Turkey gravy
1/4 cup plain breadcrumbs*
1 Tbsp Worcestershire sauce
1/4 cup dried cranberries**
1 tsp dried thyme
2 Tbsp fresh sage, finely chopped and loosely packed
1 tsp onion powder
20 ounces lean ground turkey

*To make a core, recipe substitute with ground oatmeal.
** Dried cranberries are not a Core item, but once mixed through all the meat, the amount of cranberries per serving is negligible.

Heat oil in a small saute pan. Add onion and cook until translucent, about 5 minutes.

Mix all ingredients including the sauteed onions (except the ground turkey) in a large bowl until well blended. Add the meat and fold in with a wooden spoon until blended. Be careful to not overmix the meat or else you will end up with tough burgers.

Form into 6 patties. Grill or broil until coked through.

Serve on wheat bun with a drizzle of turkey gravy and 2 tablespoons of cranberry sauce (jellied, homemade, whatever!)

Yields 6 burgers.

WW info:
core - included
flex - 3 point each (not including bun or cranberry sauce)

Cajun Cornmeal Crusted Catfish

I don't know if catfish is my preference, but I will definitely be making this recipe again. The crust was incredibly crispy for not being fried. Probably better than if it had been pan-fried in oil. This would be great on any flakey fish fillet. Snapper, tilapia, cod ... whatever your fancy.

non-stick cooking spray
1/4 cup coarse cornmeal
1 tablespoon Cajun seasoning
1/8 cup egg substitute
4 (6 ounce) catfish fillets

Preheat oven to 425 degrees and spray a baking sheet with non stick cooking spray.

Mix cornmeal and Cajun seasoning in a shallow bowl. Pour egg into a second shallow bowl. Dip each fillet in the egg and then dredge through seasoned cornmeal. Place on baking sheet and spray tops with cooking spray. Bake for 20 minutes, or until fish is flaky.

Yields 4 servings.

WW info:
core: all included
flex: 5 points

Baked Pasta with Tons of Vegetables

In an effort to "sneak" some vegetables onto my husband's plate, I thought I might try this. My plan was both a success and failure. A success because he LOVED it! A failure because he exact words were, "Wow, I like this so much better than your other baked ziti." Turns out he has always hated my plain baked ziti (sans veggies) but never had the heart to tell me. Oh well... at least he really like this. And I don't have to force the veggies down his throat. Amen to that.

2 1/2 cups uncooked penne or ziti (regular or whole wheat)
2 Tbsp olive oil
3/4 cup onion, chopped
1 cup red pepper, chopped
1/2 cup green pepper chopped
1/2 cup orange pepper chopped
1/2 cup zucchini, chopped
1 cup crimini mushrooms, chopped
4 cloves garlic, chopped
1 tsp dried basil
1 tsp oregano
1/4 tsp black pepper
1 (14.5 ounce) can diced tomatoes
1 1/2 cups marinara sauce
1 cup frozen spinach, thawed and water squeezed out
1 cup fat-free ricotta cheese
1/2 cup fat-free shredded mozzarella cheese
non-stick cooking spray

Preheat oven to 375 degrees. Cook pasta until al dente. Drain and set aside.

Heat olive oil in a large skillet. Add onions and peppers and saute until soft, about 5 minutes. Add zucchini, mushrooms, and garlic. Continue to cook another 5-7 minutes. Stir in basil, oregano, pepper, tomatoes, marinara sauce and spinach. Bring to a boil and then turn heat down to simmer. Cover and simmer for 10 minutes.

Stir cooked pasta and half the ricotta cheese into the sauce. Transfer the pasta mixture into a 9x13 glass baking dish. Dollop the remaining ricotta cheese on top of the pasta and cover. Bake for 20 minutes. Sprinkle mozzarella cheese oand spry lightly with cooking spray. Return to oven and cook until the cheese has melted.

Yields 6 servings.

WW info:
flex: 5 points per serving
core: all included if using whole wheat pasta

Latke vs. Latke

Some are fried; some are roasted .... can you tell which are which?

Latkes don't have to be unhealthy, you know. The ingredients aren't bad, its the frying that will do you in. I prepared the mixture (per weight watchers core so I could indulge myself as much as possible) but fried half and roasted half (again, so I could partake in the Hanukkah deliciousness without the fat and calories). The roasted ones were just OK. Nothing takes the place of a fried potato latke.

1 medium onion, grated
3 large all-purpose potatoes, grated
1/4 cup matzoh meal*
1/4 cup egg substitute
cooking spray

*If following WW Core, substitute matzoh meal with oats (quick or old-fashioned), ground in food processor to flour-like texture.

Preheat oven to 450 degrees.

Grate onion and potatoes and squeeze as much moisture out of them as possible. Mix in a large bowl with ground oats and egg. Add more egg if the 1/4 cup doesn't seem to coat and bind the potatoes.

Spray 2 baking sheets with cooking spray and create 12 pancakes, each made up of 1/3 cup of the mixture. Spray tops of each pancake ightly with cooking spray and place sheets on center rack in oven. Bake for 30 minutes, flipping halfway through.

Yields 12 latkes.

WW info:
flex - 1 point per latke
core - all included (if oatmeal is used)