Barefoot Contessa's Parmesan Croutons

Barefoot Contessa's Parmesan Croutons

adapted from The Barefoot Contessa Cookbook© by Ina Garten

My family thinks of croutons as a topping for salads but these add a nice texture to soups and stews as well.

Makes 4 servings                                                            6 WW pts / serving

4 slices Italian bread
3 Tbsp, olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly grated Parmesan cheese

1. Preheat the oven to 400F.
2. Place slices in a single layer on a baking sheet.
3. Brush each with olive oil and sprinkle liberally with salt and pepper; Sprinkle with the shredded Parmesan. 
4. Bake the toasts for about 10-15 minutes, until they are browned and crisp.
5. Serve with your favorite soup.

Enjoy!

Asian Wedding Soup

Asian Wedding Soup

adapted from Food Network

One of my favorite soups is Italian Wedding Soup. This recipe puts an Asian twist on it with the flavors of dumpling filling and ramen noodles.

If you are not going to be eating the soup shortly after it is cooked, cook the ramen separately and store in a separate container. This prevents the noodles from over absorbing the broth and becoming soggy.

Reminder: If a recipe calls for chopped fresh herbs, measure the herbs AFTER you chop them' if herbs, chopped measure before chopping.

Makes 2 servings                                                                  8 WW pts / serving

1/2 lb. ground lean turkey

1 1/2 tsp. chopped fresh cilantro

1 1/2 tsp. soy sauce

1/2 large beaten egg

1/4 cup panko breadcrumbs

1/2 tsp. sugar substitute
1/8 tsp. Kosher salt
1 clove garlic, grated
1 scallion, thinly sliced
Cooking spray

Cooking spray
3 scallions, thinly sliced, white and green parts separated
Pinch of Kosher salt
1 1/2 tsp. minced ginger
1 clove garlic, minced
5 cups Homemade chicken stock or canned chicken broth

1 3 oz. package dried ramen noodles. broken up

1 cup sliced spinach

Sambal oelek or your preferred Asian chili sauce, for serving

1. In a bowl, mix the turkey, cilantro, soy sauce, egg, panko, sugar substitute, salt, garlic and scallions together. 
2. Scoop the meatball mixture into 12 small balls and roll. 
3. In a pan coated with cooking spray or in a slow cooker with a searing function (coat the bottom of the insert with cooking spray), cook the meatballs until cooked through , about 4-6 minutes, tuning to brown on all sides. 
4. Remove the meatballs to a plate and store in the refrigerator until the soup base is made.
5. Recoat the pan or slow cooker insert with cooking spray; Sauté the scallion whites with  a pinch of salt and cook for a couple of minutes until softened.
6. Add the ginger and garlic and cook until fragrant, about another minute. 
7. Add the stock, cover and and cook on high for, 2 hours. If using a traditional slow cooker combine the sautéed scallion mixture and the both to the slow cooker and cook on high for 2 hours.
8. Open the slow cooker and set to sauté; Once it is boiling, add the ramen, spinach and meatballs and cook cook for another 3 minutes until the noodles and spinach are soft and the meatballs are heated through.  If using traditional slow cooker, transfer the both to a pot, bring to a boil; Add ramen, spinach and meatballs and cook for about 3 minutes.
9. Adjust seasoning as needed. 
10. Add the scallion greens and serve with sambal oelek.

Enjoy!

Best Breakfast Potatoes

Best Breakfast Potatoes 

adapted from Food Network

These potatoes are really good and may even be worth the point value if paired with healthier choices or if you eliminate the oil and butter and just use cooking spray.

Makes 2 servings                                                    5 WW Blue points / serving

1/2 lb. potatoes, peeled and diced

1/2 clove garlic, minced

1/8 onion, chopped

1/4 bell pepper, seeded and chopped

1 1/2 tsp. olive oil

1 1/2 tsp. butter, melted

1/8 tsp. seasoned salt

1/8 tsp. cayenne pepper

Kosher salt & Freshly ground black pepper

1. Preheat the oven to 425F.
2. In a large bowl combine the potatoes, garlic, onion, pepper, olive oil, butter, seasoned salt and cayenne pepper; Toss to coat.
3. Spread out on a sheet pan and cook 20-25 minutes, stirring twice.
4. Raise the heat to 500F and bake until crisp and brown, about 10-15 minutes. Watch carefully as the vegetables can burn quickly.
5.  Season to taste with salt and pepper before serving.

Enjoy!

Pepperoni Pizza Fondue

Pepperoni Pizza Fondue

adapted from Food Network

This is definitely a cheat day recipe. It is ooey, gooey and rich. The variations are limitless... add crumbled cooked sausage, onions, peppers, mushrooms ... any topping you would add to a pizza with red sauce.

I was a little concerned about putting my oven safe pans under the broiler because they are usually on safe up to 400-450F. By putting it on the bottom rung of the oven it worked just fine.

Makes 4 servings

3/4 cups whole milk
1 1/2 tsp. cornstarch mixed with 1 1/2 tsp. water

4 oz. freshly shredded whole milk mozzarella
4 oz. white American cheese
1/2 clove garlic, grated on a microplane
Kosher salt
1/2 cup Simple Pizza Sauce or store-bought 
1/2 tsp. Italian seasoning
3/4 cups pepperoni 
Fig's Pizza Dough (cooked without toppings and cut into pieces), store bought breadsticks, steamed broccoli, roasted mushroom caps, and / or Roasted Sausage, Potatoes, Onions & Peppers

1. Preheat the broiler with the rack on the lowest level.
2. Stir together the milk and cornstarch into a slurry in a medium saucepan; Bring to a light simmer, then turn down the heat until it is no longer simmering. 
3. Add the mozzarella, American cheese and garlic.; Whisk over very low heat until very smooth and no longer stringy.
4. Season to taste with salt.
5. Pour into a 6-8-inch oven proof skillet or baking dish; Let cool for about 15 minutes. 
6. Spoon the pizza sauce on the fondue; Sprinkle the Italian seasoning on the sauce. 
7. Top the surface with the pepperoni; Place on the lowest rack and broil until the pepperoni starts to char and turn into little cups, 3 to 4 minutes.
8. Let cool slightly, then serve with the Fig's Pizza Dough, breadsticks, steamed broccoli, roasted mushroom caps and / or Roasted Sausage, Potatoes, Onions & Peppers

Enjoy!

Roasted Sausage, Potatoes, Onions & Peppers

Roasted Sausage, Potatoes, Onions & Peppers

adapted from Spicy Southern Kitchen

This Italian tradition is great served on its own or as dippers for the Pepperoni Pizza Fondue.

Makes 2 servings                                                            9 WW pts / serving

1/2 pound russet potatoes, cut into 1/2 inch cubes
1 Tbsp. butter, melted
1 tsp. olive oil 

1/4 tsp. garlic powder 

1/4  tsp. paprika 

Kosher salt  & Freshly ground black pepper pepper 

1/2 lb. hot or sweet Italian sausages, cut into 1-inch pieces

1/4 medium onion peeled and chopped 

1/4 bell pepper, any color seeded and chopped 

1. Preheat oven to 450 degrees.
2. Place potatoes slices on a large baking sheet, spreading out as much as possible.
3. Combine melted butter, olive oil, garlic powder, and paprika in a small bowl. 
4. Reserve 1 tsp. and drizzle the rest on the potatoes; Toss to coat and season to taste with salt and pepper.
5. Place in oven for 10 minutes
6. Meanwhile, combine sausage slices, onion, and peppers; Toss with the reserved butter mixture 
7. After the potatoes have cooked for 10 minutes, stir the potatoes and move to 1/2 of the baking sheet.
8. Add the sausage, onion and pepper mixture to the other half; Cook for an additional 20 minutes.
9. Combine potatoes with sausage, onions, and pepper and serve.

Enjoy!

Roasted Mushroom Caps

Roasted Mushroom Caps

adapted from Food Network

These mushrooms ae great with a steam or as a dipper for Pepperoni Pizza Fondue.

1 pint white button mushrooms

1. Preheat oven to 400F.
2. Remove the stems from the mushroom. Reserve them for vegetable stock.
3. Place the mushrooms cap side up in a baking dish.
4. Roast the mushrooms in the preheated oven for 18-20 minutes, or until they are cooked but still firm.

Enjoy!

Steamed Broccoli Florets

Steamed Broccoli Florets

Steamed broccoli is a great simple side dish, as an addition to a casserole or as a dipper for Pepperoni Pizza Fondue

1/2 lb. broccoli florets

1. Cut the florets into 1 inch pieces.
2. Place in a steamer basket.
3. Bring 1 inch of water to a boil in a medium saucepan.
4. Add the steamer basket, cover and steam 4-5 minutes or until tender,

Enjoy!