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by Danica

Featured Recipe of the Week: Zucchini Stix

August 8, 2011 in 2 Points, Crunchy, Low Point Ideas, Recipes, Sides, Snacks, Vegetarian/Vegan

If you are anything like me, then, you have Zucchini growing everywhere.  I LOVE “Fried” Zucchini dipped in ranch dressing and these Zucchini Stixs come pretty close to that.  I have to admit that they do remind me of fries when dipped in ketchup.  Enjoy these Zucchini Fries with your favorite grilled burger or any time you want a salty, crunchy, satisfying snack.

Weight Watchers Zucchini Recipes

INGREDIENTS

  • 1/2 cup panko bread crumbs
  • 1/4 cup Italian seasoned bread crumbs
  • 1 oz shredded parmesan cheese
  • 1 tsp dried Italian Seasoning
  • 1/2 tsp cayenne pepper
  • 2 large egg whites, lightly beaten
  • 2 large zucchini cut, cut into 1/4-1/4 inch fry shapes
  • Sea Salt and Black Pepper to Taste
  • Optional ~ Get fancy ~ add your own ranch or ketchup sauce for dipping

INSTRUCTIONS

1.  Preheat oven to 425 degrees and spray a large cookie sheet with nonstick spray.

2.  In a wide, shallow dish, combine panko through cayenne pepper.  Set aside.

3.  In a small bowl, lightly beat the egg whites and set aside.

4.  Working with one “fry” at a time, dip in the egg whites, then, breadcrumb mixture, pressing to adhere.  Arrange “fries” on the prepared cookie sheet in a single layer.  Discard remaining breadcrumb and egg whites.

5.  Bake until the coating is lightly browned and crisp, for about  20 minutes, flipping half way through.  Season to taste with sea salt and black pepper. 

Makes 4 servings, 2 points+ each

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by Danica

Featured Recipe of the Week: Summer Vegetable Tart

August 2, 2011 in Recipes, Vegetarian/Vegan

Shannon shows us what is in her kitchen this summer using the vegetables straight from her garden with this Fresh Summer Vegetable Tart.  This vegetarian tart can be served up with ricotta, herbed goat cheese or any vegetable combination you like.  It is delicoius on it’s own as a light meal or serve it up for a fancy brunch.  Enjoy!

Weight Watchers Vegetarian Recipes

INGREDIENTS 

Crust

  • 1/4 cup plus 3 tablespoons of all purpose flour
  • 1/4 cup  plus 1 tablespoon of whole wheat flour
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 6 tablespoons olive oil
  • 1/4 cup water
  • 1/2 cup grated paremesan cheese

    • 

Filling

  • 1 small zucchini sliced
  • 2 plum tomatoes sliced
  • 1/2 tsp salt
  • 2 teaspoons olive oil
  • 1 garlic clove, minced
  • 1/2 cup part skim ricotta
  • 1/4 cup part skim mozzerella cheese, shredded
  • 2 tablespoons fresh basil

INSTRUCTIONS 

For the crust:

1.  Process the flour, sugar and salt in a food processor until combined. Drizzle the in the oil and pulse until the mixture looks like coarse grains. Add 3 Tbs of ice water and continue to process until large clumps of dough form. If the dough doesn’t clump, add the remaining tablespoon of water and pulse to incorporate.

2.  Press the dough into the bottom and ¾ inch up the sides of a tart pan with a removable bottom. Smooth out bumps. Cover with plastic wrap and chill in the freezer until firm, about 30 minutes. Make sure the tart pan is resting on a flat surface (place on a cutting board or plate if necessary.)

3.  Preheat oven to 375 degrees. Set the tart pan on a large baking sheet and remove plastic wrap. Press a double layer of foil into the tart shell and over the edges. Fill tart shell with pie weights or dried beans. Bake until dough is golden brown, about 30-40 minutes. Transfer baking sheet to a wire rack and remove weights and foil.

4.  Sprinkle Parmesan cheese evenly over the bottom of the tart shell and continue to bake another 5 minutes. Cool tart shell while making the filling.

For the filling:

6.  Increase oven to 425 degrees. Spread zucchini slices and tomato slices in a single layer over several paper towels. Sprinkle lightly with salt and let sit for 30 minutes. Blot the tops of the zucchini and tomatoes dry with a few more paper towels.

7.  In a small bowl, combine 1 tsp of the olive oil with the garlic. In another bowl, mix the remaining 1 tsp of oil, ricotta and mozzarella. Season with salt and pepper. Spread the ricotta mixture evenly over the bottom of the tart shell. Arrange zucchini and tomatoes in a layer on top of the ricotta. Drizzle the vegetables with the garlic-oil mixture. Bake the tart on the baking sheet until the vegetables are slightly wilted, about 20 minutes.

8.  Let the tart cool for 10 minutes, then sprinkle with basil. Remove the outer metal ring of the tart pan. Carefully cut into 6 wedges and serve.

Makes 6 servings, 7 points+ each

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by Danica

Featured Recipe of the Week: Fresh Strawberry Jam

June 29, 2011 in 1 Point, 5 Ingredients or Less, Low Point Ideas, Recipes, Vegetarian/Vegan

Shannon of Shannon’s Kitchen Creations is back with a fantastic way to use up all those extra summer strawberries you have on hand.  She created a fresh strawberry jam that is fresh, sweet and tart at the same time and the agave was a perfect substitute for regular granulated sugar. You can substitute any other fresh or frozen fruit to make this 1 points+ per serving jam.

Weight Watchers Jam Recipes

INGREDIENTS

  • 3 cups of fresh strawberries, cored
  • 1/2 cup agave nectar
  • Juice  and zest of one large lemon
  • a pinch of sea salt

INSTRUCTIONS

1.  Lightly blend strawberries, agave nectar, lemon zest and juice in blender (you want to keep it chunky).

2.  Pour mixture into a pot and add salt.

3.  Bring to a boil and reduce to a simmer.  Let simmer for 45 minutes, stirring occasionally.

4.  Pour hot jam into a sterilized  glass jar or other air tight container. Cool on counter. Then store in refrigerator.

5.  Jam will store in your refrigerator for several months, if jar was sterilized. (I just reused an old jam jar, that I ran through the dishwasher.)

Make 24, 1 tablespoon servings, 1 points+ each

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Featured Recipe of the Week: Vegan Falafel

May 24, 2011 in 4 Points, Low Point Ideas, Lunch, Recipes, Vegetarian/Vegan

Making your own falafel is as simple as putting everyting in a food processor, then, forming your balls or burgers and “frying them”.  It takes minutes to make and minutes to cook.  Falafel is delicious topped with salsa and served over a bed of mixed greens, however, they are delicious on a bun or in a pita with all the fixin’s.  Use this recipe when you are looking for a quick vegetarian/vegan option to serve up with your burgers.

Vegan Weight Watchers Recipes

INGREDIENTS

  • 15 oz can Garbanzo Beans (chickpeas) , rinsed and drained
  • 2 garlic cloves, minced
  • 2 Tbsp flat-leaf parsley
  • 2 Tbsp handful of cilantro
  • 1 small red onion , roughly chopped
  • 1 tsp ground cumin
  • 1 tbsp toasted sesame seeds
  • ½ tsp chili powder
  • ½ tsp dried oregano
  • 1 tsp lemon juice
  • A few dashes of hot sauce
  • 2 tbsp flour
  • Salt & pepper to taste
  • 1 tbsp canola oil

Optional toppings: Serve with lettuce, cucumber, tomatoes, avocado and top with your favorite salsa. I used Trader Joe’s Pineapple Salsa. You can also serve this up in a pita for a nice variation.

 INSTRUCTIONS

1.  Drain, rinse and pat the chickpeas dry with a paper towel. Place them into a food processor along with everything else through salt & pepper.  Blend until fairly smooth and shape into four patties with your hands.

2.  Heat the oil over medium heat in a non-stick frying pan, add the burgers and cook them for 3 minutes on each side until lightly golden.

3.  Serve with the toppings of your choice.

 Makes 4 servings, 4 points+ each

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by Danica

Featured Recipe of the Week: Simple Gnocchi with Pesto

March 21, 2011 in Dinner, Recipes, Vegetarian/Vegan

First Tracey of TJ’s Test Kitchen inspired us with her amazing Success Story.  Now she is back to show us how to make a delicious easy Italian recipe for Simple Gnocchi with Pesto.  This recipe is excellent with white, yukon or sweet potatoes and can be topped with your favorite sauce.  Double it up and freeze the gnocchi (before you cook them) for the next time you need a quick meal in minutes.

Weight Watchers Gnocchi Recipes

INGREDIENTS

  • 1 1/2 pounds potatoes (white or sweet potatoes). Baked, peeled, & mashed/riced
  • 1 3/4 Cup flour
  • 1 teaspoon salt
  • 1 egg
  • 1 egg yolk
  • 1/2 cup low-fat store bought pesto or your favorite sauce
  • 4 Tbsp Parmesan Cheese, divided

INSTRUCTIONS

1.  Combine flour, eggs, salt with the riced potatoesand use your hands stir everything together until dough comes together. Flour surface of cutting board or counter top and place 1/2 of the dough on it.

2.  Roll out dough  to make a long 1 inch roll and cut into 1 inch pieces and set aside.

3.  Give your gnocchi a little decoration that  ”gives the sauce a place to stick to” you gently roll a fork over the top side making an impression with the fork.

4.  Set aside on a floured towel.  Bring a large pot fill with water and 1 tsp salt to boil.  Place 1/2 of the batch in og gnocchi in the water. When the gnocchi float to the surface, cook for about a minute more.   Repeat with the remaining gnocchi.

5.  Top with 1/2 cup pesto and a sprinkle of parmesan! ENJOY!

Makes 4 servings, 9 Points+ each (depending on the type of pesto you use ~ the pesto in this recipe is 2 points+ per 1/2 cup)

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