Summer Pepper & Corn Salad

If you can still find some fresh ears of corn, buy it and make this super easy salad.  These summer veggies are fresh, tasty and the salad is so easy to make that you will quickly add this to your summer salad recipe list!

Servings: 6
Serving Size: 3/4 cup
Points Plus: 1pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: n/a

Ingredients:
4 Roma tomatoes, chopped
2 earns of corn, cooked and cut off the cob
1/2 red pepper, chopped
1/2 green pepper, chopped
1/2 cup red onion, chopped
Juice from 1/2 lime
Salt and pepper to taste

Directions:
Wash and prep the veggies.  Add the tomatoes, corn, peppers and onion to a large bowl.  Add the lime juice, salt and pepper to taste and stir until well combined. Serve and enjoy this simple, fresh salad.

Tip:
This salad is freshest if served immediately, but it will keep for up to 48 hours in the refrigerator.

Thanks for letting me share,
Guest Blogger,
Jessica (Katie's sister)

Broccoli, Sun-Dried Tomato and Mushroom Pizza

Hi there! I'm Nancy, Megan's Mom and Katie's Aunt!  I love finding and trying new recipes.  Sometimes I even bravely try them out for the first time when I have guests over!  Sometimes I like to spend a lot of time in the kitchen cooking and others I just want to get it done, quick and simple.  Any way you look at it thought I like to eat healthy and tend to go meatless most of the time.  I like to show others that you can eat yummy meals that are plant based only!  I'm also excited that Megan & Katie decided to let me be a guest blogger!  Enjoy my recipes!

The flavor in this pizza is really big for only a few ingredients!  The sun dried tomatoes are packed with flavor and roasted broccoli has a delicious, caramelized, seasoned taste to it.  Mushrooms are the perfect complement to this trio of veggies.  String cheese is probably not what you usually think of for pizza, but is a great innovative idea for pizza cheese!

Servings: 3
Serving Size: 1/3 of pizza
Points Plus: 6pp
Level of Difficulty: Easy
Prep Time: 
Cook Time: 15 minutes

Ingredients:
1 12 inch thin whole wheat pizza crust (I used Golden Home Ultra Thin)
1 cup broccoli florets, roasted
1/4 cup. sun dried tomatoes, diced
8 oz. fresh mushrooms, sliced thin
6 light string cheese sticks

Directions:
Spread the broccoli evenly over the pizza crust.  Next, add the diced sun dried tomatoes and finally layer on the mushrooms.  Separate the string cheese into 8 pieces per stick and distribute evenly on top of the pizza.  Bake in a 425 degree oven for about 15 minutes.  Slice and enjoy!

Tip:
I like to cut my pizza into narrow slices because it makes it seem like I have more to eat and dinner takes a little bit more time this way.

XOXO Nancy

Potato Wedges

Hello fellow food lovers, my name is Laura and I am a sister and cousin to Katie and Megan, respectively.  I am super excited to be a guest blogger this month!  My fiancé and I LOVE cooking, but probably LOVE eating more. Trying new recipes is always fun for us as well as trying to make them healthier.  I absolutely love fruits and veggies and have an obsession with goldfish crackers (yes I have ate a whole container in one sitting, all approximately 25 WW points plus worth, it was delicious and I had to go for a loooooooooong bike ride that week!).  Any who, hopefully you find my recipes as good as I think they are and I am looking forward to being a guest blogger!  Happy and healthy eating :)

Who doesn't love potatoes?! Everyone does, I mean they even grew a potato in space (did you know that?  Got to love the internet!).  Here is a recipe for an amazingly, tasty recipe for healthy potato wedges that can be made at home, but taste like deep fried restaurant ones.  They are a perfect sid ego any meal. :)

Servings: 4
Serving Size: 1 potato (8 wedges)
Points Plus: 5pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook/Bake Time: 45 minutes

Ingredients:
4 medium potatoes
4 tsp. olive oil
2 tsp. sea salt
2 tsp. black pepper
2 tsp. dried thyme
2 tsp. garlic salt
2 tsp. dried parsley

Directions:
Preheat the oven to 425 degrees.  Line a baking sheet with tinfoil.  Wash and scrub potatoes.  Cut into 8 wedges per potato and place in a large bowl.  Add the oil and all spices to the potatoes and stir until evenly coated.  Pour potatoes onto covered pan, making sure to spread out the slices evenly.  Make sure you have the potato side side down on the foil, this helps with even cooking and prevents them from sticking to the pan.  Bake for 45 minutes, checking halfway through and stirring with tongs.  Once the wedges are done cooking you should be able to easily put a fork through the slices.

Tip:
I have a few favorite spices I also add for specific flavoring depending on what I'm in the mood for.  If you are looking for some heat, add a pinch or two of chili powder and paprika.  Another favorite is Old Bay seasoning (typically used for cooking fish and chicken, but is also delicious on potato wedges).  Lastly, Northwoods Seasoning from Penzeys Spices is fantastic and adds a unique flavor combo.

XOXO - Laura

Grilled Veggie Kabobs

Grilled veggie kabobs are a perfect side for any cook out!  You will be amazed at the flavor these veggies get from the grill AND they are super quick.  Make your own kabobs with whatever vegetables you have on hand for your next gathering.  Also, I love how pretty all the colors look in a big serving bowl!

Servings: 6
Serving Size: 1/6 of all veggies
Points Plus: 1pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook/Grill Time: 3-12 minutes


Ingredients:
1 8 oz. package mushrooms
1 red pepper
1 green pepper
1 package cherry tomatoes

Directions:
Throughly wash all veggies.  Slice and cut the peppers into wedge sized pieces.  Using bamboo or wooden skewers, begin to assemble the kabobs with veggies.  I think it works best to keep all veggies of the same type on each kabob (all mushrooms on one, all peppers on another etc). Start the grill and heat to a medium temperature level.  Place the kabobs on the grill and cook until veggies are tender, yet crisp; constantly rotate the skewers through out the cook time.  Cook times will vary by vegetables.  For some general guidelines, we used the following cook times:

Tomatoes - 3-5 minutes
Mushrooms - 5-10 minutes
Peppers - 10-12 minutes

When veggies are finished cooking, combine all in a large serving bowl and enjoy!

Tip:
Cook to taste with these grilled veggies.  Some people prefer very cooked veggies (think sauté style), while others prefer more crunch.  We err more on the side of liking more crispness to our veggies (the cook times above reflect this).

XOXO Megan

Acorn Squash w. Fried Egg

You can stuff an acorn squash with just about anything, and use it for a fancy side dish or even a filling whole meal. This fall squash is simply stuffed with an egg that bakes in the oven to sort of a poached consistency. Top this baby with a bit of cheese and you have the perfect fall flavor combo.

Servings: 2
Serving Size: 1/2 squash
Points Plus: 2pp
Prep Time: 5 minutes
Cook Time: 50 minutes
Level of Difficulty: Easy

Ingredients:
1 acorn squash
2 eggs
Salt + pepper to taste
Cooking spray

Directions:
Preheat your oven to 400 degrees. Cut your acorn squash in half and scoop out the seeds. Spray the squash with cooking spray and place them on a cookie sheet, cut side up.  Bake them for 30 minutes then remove them from the oven. Crack an egg int the center of each squash, then sprinkle with salt and pepper to taste.  Return to the oven and bake for an additional 20 minutes. Remove and enjoy!

Tip:
You could also add some veggies into the squash hole prior to breaking the egg.  Tomato and onions would be tasty!

XOXO - Katie

Cucumber Tomato Greek Salad

I wanted to serve a traditional Greek salad along with the turkey burgers that foodlove brought you last week!  Although quite simple, this is pretty close to an authentic Greek salad.  I did forgo the red onion which is typically paired with these salad ingredients.  Feel free to add that back in if you want!

Servings: 6
Serving Size: 3/4 cup
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 20 minutes
Cook Time: n/a

Ingredients:
3 medium tomatoes, diced
2 1/2 large cucumbers, diced
3 Tbsp. olive oil
2 tsp. dried oregano
1/4 cup crumbled feta cheese

Directions:
Wash and prep your veggies.  Slice the cucmbers into thick (1/4 inch) slices and then quarter each slice.  Dice the tomatoes and remove the seeds.  Add the veggies to a large serving bowl.  Toss the salad in olive oil and dried oregano, stirring until well combined.  Top with 1/4 cup of crumbled feta cheese.

Tip:
Although it's kind of a pain, I would recommend removing as many seeds as you can from the tomatoes and even the cucumbers.  This will really help to eliminate the salad from getting watery.  This is especially important if you think you will have leftovers because it will help keep the salad more crisp in the fridge!

XOXO Megan

Grilled Mexican Corn

There is an AMAZING side dish of Mexican corn that they serve at Manny's steakhouse!  I have
always wanted to recreate it and decided to seek out some recipes to make it happen!  This recipe makes the perfect side dish to any BBQ meal.  The lime, chili powder and grilled corn make the flavors pop and are a good representation of true Mexican corn. 

Servings: 6
Serving Size: 1/6 of the dish
Points Plus: 4pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Grill/Cook Time: 20 minutes 

Ingredients:
6 ears of fresh sweet corn
1/8 cup creme fraiche
2 limes, juiced and zested
1 Tbsp. chili powder
1/4 cup cotija cheese, crumbled (Mexican queso fresco)
1/4 cup fresh cilantro, chopped
Salt & pepper to taste

Directions:
Prep the corn by removing the silk, but keeping the husks on (this is critcal for grilling corn!).  Heat the grill to a high heat.  Grill the corn by constantly turning to get grill char on all sides (about 10 minutes).  Remove the corn cobs and let cool slighty.  Cut off the kernals using a knife.  Heat a skillet on the stove and add the corn kernals, creme fraiche, lime juice, zest from 1 lime, chili powder and salt & pepper.  Add half the cotija cheese and fresh cilantro to the skillet as well; stir to combine.  Cook on the stovetop for about 10 minutes, stiring occaisionaly until the corn takes on a creamy mixture and is heated throughout.  To serve, top the corn with the remaining cheese and cilantro.

XOXO Megan

Sicilian Salad

This recipe is a restaurant copy from one of our favorite places to go for a casual dinner, Mozza Mia! I think this salad is their signature salad and it's a great combo of flavors.  One flavor that I have yet to really decide if I like or not is fennel.  It has a VERY strong licorice flavor, otherwise known as anise.  At Mozza Mia the chef obviously knows how to disguise this flavor.  I can't say I was quite as successful, but I did use a touch of light butter and garlic to sauté which helped soften it a bit.  The citrus, arugula and pine nuts played off of each other well to create a crisp and refreshing summer salad.

Servings: 2
Serving Size: 1 entree salad
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 15 minutes
Cook Time: n/a

Ingredients:
Arugula
1/4 cup fennel, thinly sliced
1 Tbsp. light butter
1 tsp. minced garlic
1 grapefruit, cut into slices
1/4 cup pine nuts, toasted
2 oz. shredded Parmesan cheese
Splash of grapefruit juice
Salt & pepper

Directions:
Wash and plate out two entree salad servings of arugula.  Slice the fennel into very thin slices (think shaved onion slices).  Add 1 Tbsp. light butter and 1 tsp. minced garlic to a small sauté pan and add the fennel slices.  Cook over medium heat until the fennel starts to soften, about 4-5 minutes.  Toast the pine nuts until just brown on the stovetop.  Assemble the salads by layering on the grapefruit slices, fennel, pine nuts, and 1 oz. of Parmesan cheese per salad.  Instead of a traditional salad dressing I squeezed some fresh grapefruit juice over the top of my salad and seasoned with salt & pepper.

Tip:
In the true spirit of a restaurant copy I wanted to try out the salad with fennel.  However, I think my recommendation would be to omit the fennel next time! :)

XOXO Megan

Grilled Pita Pizzas

My husband actually came up with this idea for this recipe!  We are continuously finding new ways to use our grill and with a variety of different foods.  We love to make homemade pizza and thought why not try a grilled pizza of sorts.  Pitas worked great on the grill since they are already cooked and not just dough.  We went for a simple tomato, basil and cheese recipe, but you could easily make whatever kind of pita pizzas you feel like.  Be creative!

Servings: 2
Serving Size: 1 pita pizza
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook/Grill Time: 10 minutes

Ingredients:

2 pitas

1 Tbsp. olive oil

Fresh rosemary, chopped

Kosher salt

1 large tomato, sliced

4 oz. shredded mozzarella cheese, reduced-fat

Fresh basil leaves

Directions:

Wash and chop the fresh rosemary. Slice the tomato into thin slices. Lightly brush 1/2 Tbsp. olive oil on each pita.  Sprinkle with kosher salt and fresh rosemary.  Place the pita on the grill over medium-high heat for about 5 minutes. After the pita has started to crisp up on the grill, add tomato slices, fresh basil leaves and top with 2 oz. of shredded mozzareall cheese.  Place back on the grill for an additional 3-5 minutes or until the cheese starts to melt.  Slice into quarters with a pizza cutter and serve immediately!

Tip:

Fresh herbs made such a difference!  We have a rosemary plant we've been using all summer long and it's amazing how much more flavorful the fresh variety is compared to a dried herb.

XOXO Megan

Black Bean Dip

This zesty bean dip is quite popular!  In the span of a week, I made this recipe twice (and thought about making it a third time) to serve or bring to 3 different events.  I first made it as a side when grilling out with friends.  Then I brought it to our neighborhood block party for National Night Out and then again I brought it to book club.  I got a lot of compliments from all 3 events and this recipe has quickly become a favorite in our house!  Not only does it taste good, it's also healthy (especially when you serve with veggies instead of chips) and it's SUPER easy to whip up!

Servings: 10
Serving Size: 3 Tbsp.
Points Plus: 3pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:
1/2 cup fresh cilantro, packed
2 tsp. minced garlic
1 jalapeno, chopped with seeds removed
2 (15 oz.) cans black beans, rinsed and drained
2 tsp. cumin
1 1/2 tsp. garlic salt
1/2 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. freshly ground black pepper
1 1/2 Tbsp. fresh lime juice
3 Tbsp. water

Directions:
In a food processor, combine the cilantro, jalapeno pepper and garlic and pulse until finely chopped.  Add in the black beans, cumin, garlic salt, chili powder, oregano, pepper, lime juice and water.  Pulse until all ingredients are mixed well, you will likely need to scrap the sides in the middle to make sure all ingredients are incorporated.  Feel free to add an additional Tbsp. of water for a smoother, thinner consistency.  I prefer the dip to be a little heartier which makes it stick to chips or veggies.  Garnish the top with a little fresh cilantro.

Tip:
Although this dip is good when paired with chips, you can serve this with fresh veggies like carrots, cucumbers, broccoli etc. to save all your pp for the dip!

XOXO Megan

Recipe inspired by Five Heart Home

Peach Caprese

Have you ever considered adding peaches to tomatoes in a traditional caprese salad?? Sometimes creating an entirely new dish is really very simple! When thinking of new ways to incorporate peach into my menu, I thought of a staple in our home - caprese! (especially during the summer months)  It turns out that adding a sweet twist to this dish is just what it needs to make it anything but ordinary.

Servings: 2
Serving Size: 1/2 of recipe
Points Plus: 3pp
Prep Time: 10 minutes
Cook Time: n/a
Level of Difficulty: Easy

Ingredients
4 thick slices of fresh, ripe tomato
4 thick slices of fresh, ripe peach skin on
2 oz fresh Motzarella cheese, cut into four equal slices
4 basil leaves
1 T olive oil
Kosher salt + pepper to taste

Directions
Another simple dish!  Get out a pretty platter and layer the tomato, peach and cheese slices in a ring, as shown in the photo above. Insert the basil leaves evenly in dish. Drizzle with olive oil and sprinkle with salt and pepper.

Tip
The possibilities are endless as far as what ELSE you could sub in to this salad.  Mango, pineapple or regular apple would be interesting to try!

XOXO - Katie

Arugula & Plum Salad

Simple side salads are really underated in my opinion!  Adding a salad to any meal is a great way to pack in some extra veggies AND add a low pp option to your dinner.  This salad I made to pair with the Honey-mustard Chicken I posted earlier this week.  An added perk was that the plums we got at the store were perfectly ripe!

Servings: 2
Serving Size: Side salad
Points Plus: 2pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: n/a

Ingredients:

Arugula

2 red plums, sliced

1 1/2 Tbsp. olive oil
1 Tbsp. red wine vinegar
1/2 tsp. salt

1/2 tsp. pepper

Directions:
Wash and portion out the arugula into 2 salad bowls.  Wash and slice the plums, removing the pitts.  Whisk together the olive oil, red wine vinegar and salt & pepper and lightly toss each salad with the dressing.  Serve with your favorite chicken or it would also be good with pork chops!

Tip:

Add a bit more flavor to the salad with a sprinkle of sliced almonds or pine nuts (make sure to adjust the pp value accordingly)!

XOXO Megan

Zucchini Noodles with Creamy Lemon Chive Sauce

I finally invested (actually got for a birthday gift) the Veggetti! This unique kitchen tool is the latest Weight Watchers craze, and very simple cuts your veggies into long thin strips, creating veggie noodles!  It works pretty great, and is especially fun with zucchini. I whipped up the below flavorful side dish, that actually uses crunchy raw zucchini noodles!

Servings: 4
Serving Size: 3/4 cup
Points Plus: 2pp
Prep Time: 10 minutes
Cook Time: n/a/
Level of Difficulty: Easy

Instructions
1 large zucchini, washed but not peeled
1 T lemon juice
1 T olive oil
1 small garlic clove, minced
1/4 cup plain, nonfat Greek yogurt
1/4 cup reduced fat sour cream
2 T chives, finely chopped
Salt + pepper to taste

Directions
Wisk together all of your ingredients besides the zucchini.

Follow the instructions on your Veggetti to cut your zucchini into small strips.  The tool allows you to cut in two different sizes, so choose your fav!  I used the larger size.  When your strips are cut lay them on a cutting board and cut them in 1/2 with a knife.  If you don't do this you will essentially have one super long zucchini noodle!

When your zucchini is cooked simply mix your strips with the sauce and enjoy cold (that's right people!).

Tip
If you do not have a Veggetti simply use a veggie peeler to cut your zucchini into strips. Or, cut your zucchini into chunks and top with this bright and summery sauce!

XOXO - Katie

Recipe inspired by Laloosh.

Hummus Melts

These tasty little hummus melts remind me a bit of a tuna melt!  I am not a huge fan of tuna, but I do love hummus and saw these on Pinterest and wanted to recreate it myself.  I picked some of my favorite veggies to layer on top of the hummus and topped each open-faced sammie with some shredded mozzarella.  Easy peasy weeknight dinner!

Servings: 2
Serving Size: 1 English muffin - open-faced 
Points Plus: 5pp
Level of Difficulty: Easy!
Prep Time: 10 minutes
Cook Time: 10 minutes

Ingredients:
2 English muffins
4 Tbsp. hummus
1 medium tomato, sliced
1/3 cucumber, sliced
Kosher salt
4 Tbsp. shredded mozzarella, reduced-fat

Directions:
Toast the English muffins in your toaster and top each 1/2 with 1 Tbsp. of hummus.  Layer on the veggies starting with a slice of tomato on each half.  Sprinkle the top of the tomato with a dash of kosher salt to really bring out the flavor.  Layer thinly sliced cucumbers on top of the tomato and finish with 1 Tbsp. shredded mozzarella.  Place all 4 English muffin halves on a baking sheet and bake in a 400 degree oven for 8-10 minutes or until the cheese is melted.  Serve immediately!

Tip:
I think these would be really good with some fresh basil added to the veggie layer!  You could also add in some baby spinach too.

XOXO Megan

Onion Rings

It is really easy to make easy, homemade, not FRIED onion rings!  I have been making these for years, and they are a great snack when you have that tried food craving.  Baking the rings give them a crispy crunchy texture with a lot less fat.  Enjoy!

Servings: 4
Serving Size: 1/4 of recipe, about 8 rings
Points Plus: 3pp
Prep Time: 10 minutes
Cook Time: 12-15 minutes
Level of Difficulty: Easy

Ingredients
1 large white or yellow onion
1/2 cup egg substitute
1/2 cup bread crumbs
1/2 cup panko
A dash of garlic powder
A dash of onion powder
Salt + pepper to taste
Cooking spray

Directions
Preheat your oven to 450 degrees. Cut onion into 1/2 inch thick rings. Separate the rings and lay them on your counter. Get two bowls and a large cookie sheet ready.  Pour the egg substitute into one bowl.  Pour the breadcrumbs, panko, garlic powder, onion powder, salt and a dash of pepper into the second bowl.  Give it a good stir. Spray your cookie sheet with cooking spray.

Working one at a time, use your left hand to dip a ring into the egg mixture.  Place the ring into the crumb mixture and use your right and to cover the ring.  Place the ring on your cookie sheet and repeat with the rest of the rings.

After you have prepared all of the rings spray them with your cooking spray.  Toss them in the oven and bake for 12-15 minutes, until crispy and brown. Serve with ketchup or your favorite sauce!

Tip
Using this left hand/right hand method prevents your egg and crumb mixture from combining and getting clumpy. I just learned this technique for 'frying' things and boy does it work great!

XOXO - Katie

Caprese English Muffin Pizzas

Caprese is the first thing I think of when I think of fresh basil!  Here's a new twist on English muffin pizza... caprese salad style.  These are a delicious, easy weeknight dinner that comes together in a flash!

Servings: 2
Serving Size 2 open-faced English muffin halves
Points Plus: 7pp
Level of Difficulty: Easy
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:
2 English muffins
4 tsp. olive oil
Salt & pepper to taste
2 oz. fresh mozzarella
2 Roma tomatoes, sliced
Fresh basil

Directions:
Toast the English muffins and lightly brush each half with 1 tsp. olive oil, salt & pepper.  Wash and slice the tomato.  Add tomato slices, fresh basil leaves and top with 1/2 oz. of fresh mozzarella on each English muffin half.  Broil in the oven for about 5 minutes or until the cheese just starts to melt.  Serve immediately!

Tip:
You could also drizzle some balsamic vinegar on these caprese English muffin pizzas.  I'm not a huge fan, so I didn't add any to my version above!

XOXO Megan

Corn Puddin

It's Friday everyone! (as if you needed a reminder) What better way to celebrate a Friday than with a 'junk-food-gone-healthy' edition of a tasty side dish for your summer cookouts! Corn bread is a typical side dish to ribs, right?  I love corn bread, but wanted to make something a little more vegetable-y. I have seen talk online of something called 'corn pudding', and since I love regular pudding I thought this would be a fun experiment. I used frozen corn for this recipe, and think it would be even more tasty with fresh summer corn right off the cobb! This recipe would not only work as a side at a summer cookout, but could be just as good as a side on your Thanksgiving table (I know, we don't want to think about winter quite yet)!

Servings: 6
Serving Size: About 1/2 cup
Points Plus: 3 pp
Prep Time: 10 minutes
Cook Time: 40 minutes
Level of Difficulty: Easy

Ingredients
2 cups corn, frozen or fresh!
1 cup milk, fat free
1 1/2 T flour
2 raw scallions, chopped
2 t sugar
1/4 t table salt  
1/4 t dried thyme  
1/4 t black pepper, ground thyme  
1 large egg(s)  
1 large egg white(s)  
1/2 cup(s) low fat shredded cheddar cheese  
1/4 cup canned diced green chilies
A dash of cayanne

Directions
Preheat your oven to 350 degrees. Spritz a square glass baking dish with cooking spray and set aside.

Put flower in a saucepan and gradually whisk in your milk. Add the corn, scallions, sugar, salt,

Place the flour in a medium saucepan. Gradually whisk in the milk. Add the corn, scallions, sugar, salt, thyme, and pepper. Bring corn mixture to a simmer over medium heat, whisking frequently; cook until slightly thickened, 2 minutes.

Beat the egg and egg white in a small bowl. Gradually beat in some of the hot milk mixture, whisking constantly. Whisk the egg mixture back into the saucepan. Reserve 2 tablespoons of the cheese; stir the remaining cheese into the corn mixture. Spoon into the prepared baking dish and sprinkle the reserved cheese on top.

Bake until the pudding is just set in the center, about 35 minutes. Sprinkle with a bit of fresh thyme!

Tip
Using fresh summer corn instead of canned corn would be an amazing substitution!

XOXO - Katie

Recipe slightly adapted from Weight Watchers.

Penne All'Arrabbiata

...or really, a fancy way of saying 'spicy red sauce'.  This sauce was made using practically all fresh ingredients. The herbs were from our garden and the tomatoes and garlic from the farmers market.   My husband kept telling me this meal seemed boring because there were so few ingredients...until he tasted it!

Servings: 2
Serving Size: 1 cup pasta + 1/2 cup sauce
Points Plus: 7pp
Prep Time: 5 minutes
Cook Time: 10 Minutes
Level of Difficulty: Easy

Ingredients
2 cups cooked whole wheat penne
1 little bunch of fresh chopped oregano, leaves chopped
2 garlic cloves, thinly chopped
1 t good extra virgin olive oil
4 ripe chopped tomatoes
Kosher salt, to taste
A dash of chili pepper
1 bunch of fresh parsley chopped
2 t fresh parmesan cheese

Instructions
To prepare the sauce, combine extra virgin oil, chopped oregano, and minced garlic in a skillet. Sautee over low heat for about a minute.  Add tomatoes and chili pepper and cook for 10 minutes. Turn off the stove and add fresh chopped parsley. Stir again until the ingredients are well mixed. Add salt to taste.
Toss the sauce with your cooked pasta and stir until well coated. Top with fresh parmesan and parsley and serve!

Tip
You will be surprised how much the tomatoes cook down.  Feel free to add more to bulk up this recipe a bit.

XOXO - Katie

Cilantro Lime Quinoa

I'm a little on the fence about how I feel about quinoa.  I know it's really good for you and it's hearty and satisfying to keep you full longer, but I'm just not sure I love it.  That said, I am on a quest to try some more quinoa recipe to see if my taste develops.  This recipe has a great blend of flavors - lime, cilantro and jalapeno.  Check it out and see what you think!
Servings: 6
Serving Size: 1/6 of recipe
Level of Difficulty: Easy
Points Plus: 5pp
Prep Time: 15 minutes
Cook Time: 20-25 minutes
 

Ingredients:
1 Tbsp. olive oil
2 tsp. minced garlic
1 jalapeno, diced
1 medium onion, diced
1 4 oz. can green chiles
1 cup quinoa
2 cup vegetable broth
1/2 cup green onions, chopped
1 15 oz. can chickpeas
2/3 cup cilantro, chopped
Zest from 1 lime
2 Tbsp. lime juice
Salt & pepper to taste

Directions:
In a large skillet, heat the olive oil and saute the garlic, onion and jalapeno for 1-2 minutes.  Add in the quinoa, broth, green chiles, and salt & pepper.  Stir until everything is well combined.  Turn the burner to high heat and bring to a boil.  Once boiling, reduce the heat to simmer and cover.  Simmer for 20-25 minutes or until the qunioa is fully cooked.  Transfer cooked quinoa to a large bowl and stir in the green onions, chickpeas and cilantro.  Zest and juice the lime and add to the bowl.  Finish with some additional salt and pepper and serve in bowls.
Tip:
Warning - this recipe has a lot of lime flavor between the zest and lime juice.  If you aren't a huge fan, I would recommending cutting back and only zesting 1/2 the lime and not using all the juice.  I for one LOVE lime flavor and added the full amount!

XOXO Megan

Adapted from Laa Loosh

Asian Grilled Tofu + Bento Box Lunch

Hello!  I hope ya'all had a great weekend.  I did a lot of baking and cooking this weekend, and found some amazing new recipes.  I used to work downtown Minneapolis, and when I did one of my absolute fav. lunch spots served a Tofu Veggie Bento Box.  It is one of the things I miss most about working down there! I have cooked a bit with tofu, and it really never works.  But I decided to try ONE more time to create a copy of this dish and it worked great! I enjoyed this very healthy and filling bento box for lunch yesterday AND will be enjoying it for lunch today. 

Servings: 2
Serving Size: 6 oz tofu, 1/2 cup brown rice, steamed broccoli
Point Plus: 9pp
Prep Time: 1 hour (including marinating time)
Cook Time: 1 hour (including cooking brown rice)
Level of Difficulty: Medium

Ingredients
12 oz extra firm tofu
1/4 cup low sodium soy sauce
1 t sesame oil
1 1/2 t brown sugar
1 small garlic clove, minced
1/4 t red pepper flakes
1 t olive oil
1 cup brown rice
1 head broccoli
Salt + pepper to taste
Sriracha

Directions
To prepare tofu
Using a serrated knife, cut tofu into small pieces.  I like the pieces about 1" by 1 1/2".  The key to cooking tofu that doesn't fall apart is getting as much water out of it as possible. To squeeze the water out, I cleared off my stove and put down a triple layer of paper towels. I set the tofu on a single later over the towels and covered them with another triple layer of paper towels.  I then set my very heavy Le Creuset Dutch oven over the tofu to press it down. I let it sit for about five minutes, and then repeated the process three more times.  Really, try to do this pressing step at least four times for best tofu grilling results!

Next make the marinade. Mix all remaining ingredients in a shallow flat bottomed dish and whisk around.  Add tofu and let it marinade for at least 30 minutes, flipping it every 5 minutes or so.  Again, the longer you marinate the tofu the better it will be!

To prepare. Heat a grill pan (or non-stick skillet) on your stove over medium heat and allow it to get hot. You will know it is not enough when you drop a tiny drop of water on it and it sizzles and evaporates right away.  Having a really hot pan will allow the tofu to sear off and get those lovely grill marks that you see above.  It also creates a slightly crunchy crust on the tofu. Working in batches and using a tongs, gently place each piece of tofu on to the grill pan, and let each side cook for about 2-3 minutes. After one side has cooked, give it a flip and cook the other side.  Tofu is done when each side is golden brown.  Remove the tofu from your grill pan and set it on a plate until you are ready to assemble this dish.

To prepare brown rice
Follow the package instructions on your brown rice to make 1 cup unprepared.  I love to use a rice cooker, so I added one cup of uncooked rice and 2 1/4 cups of chicken stock to my rice cooker and turned it on. Brown rice takes a while to cook in a rice cooker, about 45 minutes, so I would actually suggest making the brown rice before you start the tofu.

To prepare broccoli
Cut a large head of broccoli into small pieces. Set a medium sauce pan with about 1/4 cup of water on your stove and turn on.  Add broccoli and cover, allowing the broccoli to steam for about 3-4 minutes. Check broccoli after 4 minutes and if you can pierce it with a fork, it is done!

To assemble
Place 1/2 of the broccoli, 1/4 cup cooked brown rice and 6 oz of grilled tofu on a plate. I love to add Sriracha at this point, so feel free to add that or your fav. hot sauce! I packed a separate Tupperware container to bring for lunch!

Tip
You could easily double this recipe and make four lunches out of it! Do all your prep on Sunday for a week of stress-free eating.

UPDATE!!! Microwaved, reheated tofu is NOT good.  I suggest eating this recipe fresh or the leftovers cold :)

XOXO - Katie