Portobello Mushroom Sandwich

Portobello Mushroom Sandwich: Quick and easy...and super low in points!

Ingredients
1 Portobello mushroom cap
1 sandwich round
Tomato, sliced
1 oz. provolone cheese
Roasted red pepper
Basil
Balsamic vinegear

1. Over medium-high heat, sautee onions in a pan prepared with cooking spray.

2. Meanwhile, grill the Portobello mushroom cap (on a George Foreman grill, etc) until tender.

3. Place mushroom cap on sandwich round.  Top with cheese, tomato, basil, roasted red pepper, and balsamic vinegar.

Viola!

Yields 1 serving total
Points Plus value: 5

Peanut Butter and Chocolate Chip Bars

Everyone has those recipes that you make for special occasions: birthdays, anniversaries, holidays.  Well, this recipe is part of my family's Holiday baking ritual...it's probably the least Italian thing my very Italian family produces around Christmas, but it's definitely one of my favorites.

It's peanut butter.  It's chocolatey.  Together.  In one bite.  How could that be wrong?

I recently made this for a gathering and they were a big hit.  I'm not surprised.  You will be delighted. 

Ingredients
About 2 cups graham cracker crumbs
1 stick butter
1 can sweetened condensed milk
1/2 cups chocolate chips
1/2 cups peanut butter chips
(Optional: 1/2 cup toffee bits)

1. In a preheated oven, melt butter in a 13x9 baking pan.

2. When butter is melted, sprinkle the graham cracker crumbs on the bottom of the pan.  The crumbs should completely absorb the melted butter and cover the entire pan bottom.

3. Cover the graham cracker crumbs with the can of sweetened condensed milk. Be careful with this step: if you keep the can in one place and try to spread the condensed milk after you've poured it all out, you'll probably ruin the graham cracker layer.  Try to use a zig-zag motion, going back and forth, covering the whole pan with the condensed milk. It should spread fairly evenly on its own.

4. Sprinkle the chocolate chips and the peanut butter chips onto the condensed milk layer.  Use a solid spatula to press the chips into the condensed milk.

5. Bake for 20-25 minutes at 350 degrees.  They chips should be soft and meltey (but not entirely melted), and the edges should be golden brown.  Let them sit for at least an hour before you cut them.

I'm not even going to try to calculate the WW points for this dessert...

Chicken with Peach Salsa

Sometimes, I'm really overwhelmed by the number of recipes I have.  Despite the fact that I'm usually very organized, my recipes are all mixed together. There's no rhyme or reason to their storage, especially if those recipes are online.

Recently as I was trying to organize my "bookmarks" on my internet browser, I came across a version of this recipe and decided to give it a shot.  The cool thing about this recipe is that it would probably taste just as good with fish or shrimp.  I chose chicken, because that's what I had on hand.

Ingredients
3/4 lb chicken breast, cut into cube-like pieces
1 cup chopped onion
1 can diced tomatoes, undrained (for some extra flavor, I used "fire-roasted" diced tomatoes)
1 can peach halves, chopped, drained
Lime juice
Basil
Salt and pepper
Rice, prepared as directed on package (I used Vigo yellow rice)

1. Chop the onions.  Saute the onions in a pan prepared with cooking spray over medium to high heat.

2. Add the chicken and then cook thoroughly, about 5 to 7  minutes.  

3. Add the diced tomatoes, peaches, lime juice, and basil.  Bring to a rapid boil, and then lower the heat. Use salt and pepper to taste

4. Serve over prepared rice.

Yields 4 servings total
Points Plus value: Approximately 10 points per serving

Dipped S'mores

In my years supervising undergraduate students, I learned that very few of them will turn down free food. Especially if that food is a dessert.  At the end of the Spring semester, I hosted a week-long movie marathon for my staff members. I had a different treat each night. These dipped s'mores were by far the most popular.

Everyone loves an ooey, gooey s'more. They are warm and delicious and they get all over your face. The great thing about this recipe is that the bonfire is not necessary.  You can make these in your kitchen and enjoy the taste of a s'more.

Ingredients
1 box of graham crackers
Marshmallow Fluff
Hershey's Chocolate Bars (at least 3 of the regular sized ones; I used a package of the snack-sized bars)
Sprinkles

1.  Prepare the graham crackers first.  I broke them into quarters, but you can also break each cracker into a half.  Lay the out in a baking pan. 

2. Break the Hershey's bars into small pieces.  In a small saucepan, over low to medium heat, melt the chocolate.  I wound up adding a little milk to liquify the chocolate.  (Note: a second time I made them for a group of friends, I added a little Sambuca, too).  Stir constantly until fully melted.  Leave on the stove on very low heat. 

3. Spread Marshmallow Fluff on 1/2 of the graham crackers.  Top with the remaining crackers.

4. Dip each graham cracker and Fluff sandwich in the melted chocolate (be careful, because they may break easily).  Top with sprinkles for decoration.  Allow the dipped s'mores to sit for ten minutes to allow the chocolate to harden. 

Artichoke Pesto

I've always been a big fan of dips. I like them almost more than the dipper (ie: I like the spinach and artichoke dip way more than the chip I'm dipping).  I always look for quick and easy dips to serve to guests, or to pack as an afternoon snack. This dip was a great spin on a classic sauce...feel free to use it as a dip or as a topping (just don't use it to mix in with pasta, because I tried that, and it wasn't very good).

Ingredients
1 can artichoke hearts, packed in water, drained
1 clove garlic, minced
1.5 cups packed fresh basil
1/4 cup grated Parmesan cheese
3 tablespoons water
1/2 teaspoon salt

1. Place all ingredients in a food processor. Process on high until all of the ingredients are coarsely chopped.

See...told you that was easy. You can keep it refrigerated for a few days. You can either cover it in plastic wrap (with the plastic touching the surface of the dip), or place it in a plastic container with a coat of non-stick cooking spray on top. (That last tip also works for guacamole, by the way!)

Yields 12 servings total (2 tablespoons per serving)
Points Plus value:1

Ginger, Lime, and Cilantro Chicken

I'm back. This time, for real. Promise!

I'll be honest...I had not been cooking a lot lately. But in the last few weeks, I've managed to get back into the "WW" mindset. And now that I've moved to Athens to start the next chapter of my life, I'm excited to begin some more culinary experimentation.  My kitchen doesn't have a lot of counter

space, and I can already tell that cooking may become frustrating at times...but the results, hopefully, should be worth it.

This recipe is another from the WW playbook.  I've tried to make it a few times, but to no avail. I would always forget that this recipe calls for the chicken to bathe in its marinade for 2 to 3 hours. When I sit down at 6 o'clock to cook, I don't exactly want to wait until after 8pm to begin cooking.  But right now, I'm on an extended hiatus in Athens; I'm done with my job at UNF, have moved to Athens, but won't start work and classes in my doctorate program until mid-August(ish).  So I have a lot of free time on my hands. I decided to give this recipe a shot because it just sounded delicious.

Ingredients

1/4 cup low-sodium soy sauce
4 tablespoons lime juice
1 tablespoon ground ginger
2 garlic cloves, minced
1 tablespoon honey
1/4 cup chopped cilantro
1 lb boneless, skinless chicken breast
2 tablespoons minced scallions

(The original recipe also called for lime zest; I did not have any limes handy, so I just skipped it.  It also called for fresh ginger root rather than the ginger, but again, I went with the ingredients I had on hand.)

1. In a large bowl, combine soy sauce, lime juice, ginger, garlic, honey, and half of the cilantro.  Whisk well. Set aside 2 tablespoons of the marinade.

2. Add chicken to the bowl. Coat well.  Refrigerate for 2 to 4 hours.

3. When the chicken is thoroughly marinated, preheat the broiler to high. Place the chicken in a baking dish. Discard marinade. Broil chicken for 4 to 6 minutes.

4. Flip the chicken and brush the reserved marinade. Resume broiling the chicken for another 4 to 6 minutes.

5. When the chicken is thoroughly cooked through, sprinkle with scallions and remaining cilantro. Spoon any sauce from the baking dish onto the chicken.

Yields 4 servings total
Points Plus value: 5

I served the chicken with a side of steamed broccoli and brown rice. The chicken was incredibly flavorful and I didn't want to pair it with anything that would have a competing flavor.

***And because I care, a PSA about kitchen safety. I am somewhat hypochondriacal sometimes, and was convinced that I had developed salmonella poisoning after handling the chicken. I did not really, but it warrants a warning: make sure you handle all raw meats, eggs, and unprocessed dairy with care. Wash your hands after handling these items, and cook them all thoroughly.

Okay, that's it. I'll get off my soapbox now.  

Chicken with a roasted red pepper and pesto sauce

I could probably make a million excuses for my lack of regular posts (job, life, job, moving, job, job)...but despite the lack of posts, I have still found time to indulge in some culinary experimentation.  The last few weeks, I've found my motivation again and got back on my Weight Watchers plan...which means, healthier eating habits and fun new recipes!

In the world of WW and with the points systems, poultry and seafood are the most point-friendly

meaty proteins. I like fish, but I often find myself relying on chicken as a centerpiece for a recipe. My newest favorite recipe has a lot of flavor for minimal effort. Minimal effort is pretty important right now; I'm about to move to a new city in a few weeks and a lot of my kitchen supplies are packed away.  Fortunately, this didn't require much in the way of equipment.

This chicken dish was served grilled, with a smooth, creamy roasted red pepper and pesto sauce. It is based off a WW recipe, but I decided at the last minute to add pesto instead of plain, chopped basil.  Without further ado...

Ingredients

4 chicken breasts (Mine were about 4oz each)
1 jar roasted red peppers (packed in water, not oil), drained
1 tablespoon balsamic vinegar
1 clove garlic, chopped
1.5 tablespoons of pre-made pesto (it's not in the picture, because it really was a last minute substitute)
2 teaspoons olive oil
Salt
Pepper

1. Combine roasted red peppers, balsamic vinegar, garlic, and pesto in a food processor until smooth.  Add salt and pepper to taste.

2.  Transfer the  mixture to a small saucepan and cook on medium heat. Stir frequently until the sauce simmers.  Remove from heat and keep warm. (For good measure, I added some chopped basil after I took it off the heat)

3. Meanwhile, sprinkle chicken with chopped basil, salt and pepper. Heat olive oil in a skillet over medium-high heat. Add the chicken and cook thoroughly on each side (about 5 minutes on each side).

4. When chicken is cooked, serve with sauce drizzled on top.

Serving suggestion: Add a side of creamed spinach or other green vegetable.

Yields 4 servings total
Points Plus value: 5

Ghiradelli Chocolate-Swirled Cheesecake

Okay, I haven't exactly been the best Weight Watchers member lately, but I've done some pretty exciting and delectable culinary experiments...like this one: a Ghiradelli chocolate-swirled cheesecake.

I was on a cheesecake kick a few weeks ago, and this was one of the things I concocted.  Really, I just wanted to use my new spring-form pan...

Basically, I used the cheesecake part from my red velvet cheesecake, posted a few weeks ago.  In addition, I made my own crust.

Crust Ingredients and Directions
2 cups graham cracker crumbs
1/4 cup melted butter

Mix the crumbs and butter together. Press firmly and evenly on to the bottom of a spring-form pan. 

Then...pour about 3/4 of the cheesecake mixture on top of the crust.  Then, pour a box of

Ghiradelli-brand chocolate brownies mix, prepared according to directions. Add the last bit of cheesecake, and swirl the two together with a fork.

Bake at 350 degrees for 40-45 minutes.

It should come out looking like this...

And you should eat it. Immediately.

I've made it three times already, and it has been devoured. Every.Single.Time. (And not just by me...)

Shrimp Pico De Gallo

If you're a frequent reader of my blog, it is probably not surprising that I enjoy Mexican cuisine.  One of the easiest recipes to make is pico de gallo. Pico, or salsa fresca, has less liquid than other salsas.

This recipe takes the classic salsa fresca and ups the ante...it adds some shrimp!  This was one of those recipes that I didn't quite write anything down; I just sort of added ingredients as I felt inspired.  I like cilantro, so I add more than other people probably prefer. 

Ingredients
2 large tomatoes
1/4 red onion
Cilantro, to taste (I used about 1/4 cup, chopped)
1/2 lb cooked large shrimp
Juice from one lime
Salt
Chili powder

1. Cube tomatoes. Dice onion. Chop up the shrimp into small pieces.

2. Add the tomatoes, onions,  cilantro, lime, and spices to a bowl. Combine all ingredients and let it sit for a few minutes.

3. Add the shrimp and toss the ingredients together. Add additional cilantro, salt, and chili powder as needed.  Refrigerate at least 30 minutes before serving.

I served this as a side dish to a bowl of Santa Fe Chicken Soup from Campbell's. It was a quick, easy, and delicious meal!

Yields about 4 servings total
Points Plus value: 2

Red Velvet Cheesecake...and Cupcakes...and Bars

The first time I had red velvet cake, I was in graduate school. I lived in Georgia, and it was some amazing cake.  Out of respect for some of the unparalleled red velvet I've had over the years, I've never attempted to make it, though.

One of my favorite desserts is cheesecake.  This recipe combines the red velvet and the cheesecake. There are some pretty nifty things that you can make...that are relatively not fattening. This recipe (and it's accompanying variations) is one of them. I figured I could give it a shot, since it's not completely red velvet :)

Red Velvet Cheesecake Cupcakes

Ingredients

1 box Red Velvet cake mix
1.25 cups container vanilla-flavored Greek yogurt
1 large egg
1 cup water
8 oz reduced fat cream cheese
1/4 cup light sour cream
2 large egg whites
1/4 cup sugar
1 tbsp flour
1 tsp vanilla extract

1. Preheat oven to 350 degrees. Prepare the cupcake tin with liners and set aside.

2. In a large mixing bowl, beat cake mix, 1 cup vanilla Greek yogurt, egg, and water on medium speed until well combined. Set aside.

3. In a medium mixing bowl, beat cream cheese, 1/4 cup vanilla Greek yogurt, sour cream,e gg whites, sugar, flour, and vanilla extract on a low setting until well blended.

4. Add the cake mix to the cupcake liners, about 1/2 full.

5. Add an ice cream scoop of cheesecake mixture on top of the red velvet. Use a fork to swirl the mixtures together.

6. Bake for 20-25 minutes until the cheesecake is set. Remove from oven and let cool. Refrigerate for a minimum of 1 hour before serving. 

Yields about 24 servings (1 cupcake per serving)
Approximate Points Plus Value: 4 per cupcake

Variations

For mini cheesecakes:
Preheat oven to 350 degrees. In several small ramekins, melt 1/2 tsp of butter. Top with graham cracker crumbs. Follow steps 2 and 3 for the cake mix and cheesecake mix.  Add the cheesecake mix to the ramekins, about 1/2 full. Add an ice cream scoop of the red velvet cake mix, and swirl with a spoon. Bake at 350 for about 30 minutes, or until cheesecake is set. Let cool for 1 hour before serving.

For bars:
Preheat oven to 350 degrees. Follow steps 2 and 3 for cake mix and cheesecake mix. In a coated 13x9 inch baking pan, pour about 3/4 of the red velvet mixture. Top with the cheesecake mix. Add the remaining red velvet mix, and swirl with a fork.