December 12, 2014

Miso-Glazed Salmon Bowl

By the time the end of the week rolls around, I just want to lay on the couch and binge watch The Tonight Show until I'm all caught up. I don't want to spend a ton of time laboring over dinner. This salmon took about 10 minutes to cook and maybe 3 minutes to finish. It is so tasty and so quick that it's the perfect end-of-the-week meal. Not only is it incredibly flavorful, it's low in PointsPlus, so you can add yummy sides like edamame and brown rice and turn it into a rice bowl (I LOVE FOOD BOWLS OF ALL KINDS). 

Miso-Glazed Salmon Bowl
Recipe modified from Cooking Light
Serves: 2, Serving Size: 5-oz. salmon fillet, 1/2 cup edamame, 1/2 cup cooked brown rice, PointsPlus: 13pp (salmon: 8, edamame: 3, rice: 2)
  • Frozen edamame
  • Brown rice (I used boil-in-a-bag from Stop & Shop)
  • 1 tbsp white miso paste
  • 2 tsp mirin
  • 2 tsp rice wine vinegar
  • 2 tsp low-sodium soy sauce
  • 1/2 tsp sugar
  • 1/2 tsp prepared ginger
  • 2 5-oz. salmon fillets
  • 1 tsp sesame seeds
  • Preheat the broiler. Bring two pots of water up to a bowl for the edamame and brown rice. Cook both according to package directions
  • Mix miso, mirin, vinegar, soy sauce, sugar, and ginger in a small bowl
  • Place fish on a baking sheet lined with foil and spread the miso mixture evenly over the fillets
  • Broil for 8 minutes or until desired doneness. Sprinkle with sesame seeds
  • Place 1/2 cup edamame and 1/2 cup brown rice in a shallow bowl. Lay salmon over top and dig in! Sriracha gives the bowl a nice punch and so does a little extra soy sauce
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December 11, 2014

Lightened-Up Chicken and Broccoli Casserole

Lightened-Up Chicken and Broccoli Casserole
When it's cold, the best thing to eat is warm and gooey casserole of any kind. I found this chicken and broccoli casserole recipe last year and I got so excited when the weather started getting colder because I knew it was the return of this AMAZING dish. I had this last night after a run in the cold, wet, rainy, disgusting weather and it warmed me right up!

Casserole: cheese, mayo, some sort of condensed soup, milk - it sounds disgusting but it bakes off into creamy, homestyle deliciousness. Every time I make this, I anxiously pace the kitchen waiting for the timer to ding because it is THAT GOOD. The best part about this particular recipe? It is only 7 POINTS for a full, heaping cup of the tasty stuff. It's retro, it's easy to make, it's so filling and it's budget-friendly because all the ingredients are pretty cheap. Top it with hot sauce and you'll be in casserole heaven. 

Lightened-Up Chicken and Broccoli Casserole
Recipe modified from Cooking Light
Serves: 8-ish, Serving Size: 1 cup, PointsPlus: 7
  • 16-oz. frozen broccoli spears
  • 24-oz. skinless chicken tenderloins
  • 1 cup fat free mayo
  • 1/2 cup fat free sour cream
  • 2 tbsp red wine vinegar
  • 1 tsp Worcestershire sauce
  • 1 10.75-oz. can 98% fat free cream of mushroom soup
  • 1 cup grated fresh Parmesan cheese, divided
  • 12-oz. fat free milk
  • 1/4 cup flour
  • Kosher salt and freshly cracked black pepper
  • Dash of nutmeg
  • Cooking spray

  • Preheat the oven to 400f
  • Cooking the broccoli spears according to the package (most likely boiling them). Drain and set aside to cool. Once cooled, chop them into pieces
  • Bring 3 quarts of water in a large pot over medium-high heat. Once boiling, add the chicken, reduce heat, and simmer for 15 minutes or until the chicken is done. Drain and set aside to cool. Once cooled, chop the chicken into bite-sized pieces
  • Combine mayo, sour cream, vinegar, Worcestershire, soup, and 1/2 cup of the Parmesan cheese in a large bowl. Add in the broccoli and chicken pieces, stirring to combine thoroughly
  • Combine milk, flour, salt, pepper, and nutmeg in a saucepan, whisking until smooth. Bring to a boil over medium-high heat and cook for 1 minute, stirring constantly. The mixture will get thick! Remove from heat and stir thoroughly into the bowl with the broccoli, chicken, and mayo mixture
  • Coat a 9x13-inch baking dish with cooking spray and pour the mixture into the dish, spreading out evenly. Sprinkle with the remaining 1/2 cup of cheese and bake at 400f for 50 minutes or until the mixture bubbles and the cheese brown (just keep an eye on it!)
  • Remove from the oven and let cool as long as you can so it doesn't burn your mouth and DIG IN. Top with hot sauce because it goes SO WELL together
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December 10, 2014

Coconut Curry Soup

Coconut Curry Soup

So I don't know where you live but around these parts, yesterday was a Noah-style rainstorm. As if the rain wasn't bad enough, the wind was blowing from literally every direction. I was soaked by the time I got  home and my umbrella stayed closed in my bag because the wind would rip it apart (and it's too cute to die). Luckily I came home to this soup which was warm, spicy, filling, and so perfect for a rainy night in. I made this a few days ago and let the flavors all get together and hang, so it really packed a delicious punch. 

Made simply from coconut milk, red curry paste, and broth, this soup base is really versatile so it's up to you to add whatever veggies you like! I followed the recipe so I stuck with carrots, green beans, and tofu but I think it would be amazing with seared shrimp, some crunchy kale, and other veggies.

Coconut Curry Soup
Recipe adapted from Cooking Light
Serves: 6, Serving Size: 1 1/3 cups, PointsPlus: 6
  • 2 tbsp canola oil
  • 2 tsp garlic, minced
  • 1/4 cup red curry paste
  • 1 tbsp brown sugar
  • 1 (13.5-oz.) cans light coconut milk
    • I only had one can and about 1 cup coconut milk on hand so I upped the broth
  • 3 cups vegetable broth
  • 1/4 cup fresh lime juice
  • 1/4 cup thinly sliced fresh ginger
  • 2 tbsp lower-sodium soy sauce
    • I always use lower-sodium, regardless of what the recipe says
  • 2 cups matchstick carrots
  • 1 bag frozen green bean pieces
  • 1 14-oz. package extra firm tofu, drained, cut into cubes
  • Hot sauce to taste
  • Heat oil in a large pot over medium-high heat. Add garlic and sauté until lightly browned. Add curry paste and cook 1 minute, stirring constantly. Add the brown sugar and stir for 1 minute. Add coconut milk, broth, lime juice, ginger, and soy sauce. Reduce the heat to low and simmer for 1 hour
  • Add the carrots and green beans, cooking until the green beans are defrosted and warmed through. Add the tofu and cook until warmed through, another few minutes
  • Ladle it out and serve with hot sauce
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December 8, 2014

Meatless Monday: Personal Tortilla Pizzas

Meatless Monday: Personal Tortilla Pizza
Soooooo let's talk pizza - it's gooey, it's cheesy, it's tasty, it's delicious - it's fattening. I don't know about you but I can't just eat ONE slice of pizza so keeping my portions under control doesn't cut it when it comes to chowin' down on the 'za. I look for lighter pizza alternatives all the time but it usually ends up saying "serving size: one slice" and I end up eating 3. 

I made this mini, personal pizza based off a Weight Watchers recipe that I found last week. It's gooey, it's cheesy, it's tasty, it's delicious - it's only 8 POINTS. I didn't want to reach for my slices since my mini pie allowed for four and I was full and satisfied! 

Personal Tortilla Pizza
Serves: 1, Servings Size: 1 pizza PointsPlus: 8
  • 4-oz. mushrooms (I used a mixture of baby bella and shiitakes)
  • 1 shallot, thinly sliced
  • Cooking spray
  • Kosher salt and freshly cracked black pepper
  • 1 medium whole wheat tortilla (I used Mission brand)
  • 2 tbsp pizza sauce
  • 1 slice 2% provolone cheese
  • 1-oz. crumble goat cheese
  • 1 tbsp freshly grated Parmesan cheese
  • Preheat the oven to 450. Put mushrooms and shallot in a baking sheet coated with cooking spray, tossing to coat, and season with salt and pepper. Roast for at least 30 minutes or until shallots are caramelized
  • Spray another baking sheet with cooking spray and place your tortilla on it. Once the mushrooms and shallot have about 10 minutes left of roasting time, add the tortilla to the oven to crisp
    • It took me another pass over the open stove flame to really crisp up the edges of the tortilla and make it crispy crunchy, so you may want to do that
  • When the tortilla is crisped to your desired crispiness, top it with the pizza sauce and spread around, leaving 1/2 inch around the edge. Break up the provolone cheese into little pieces, evenly spreading around the tortilla. Layer with mushrooms and shallots, then with goat cheese and Parmesan cheese, finishing off with salt and pepper
  • Stick the tortilla pizza back into the oven so the cheese gets melty, about 8-10 minutes (keep an eye on it). Bite into crispy pizza and PointsPlus perfection!
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December 5, 2014

Salmon with Orange Pepper Pesto

I'm all about quick for dinner during the week. After commuting home, changing, and going out for a run, the last thing I want to do is get home to cook a big, fancy meal. This salmon took me under 15 minutes to make and was really delicious! The original recipe called for jarred, roasted red peppers but the jar I had at home would not open. I tried slamming it on the counter, running it under hot water, smacking the bottom, using a jar opener - literally nothing worked so luckily I had an orange pepper on hand to substitute.

Pestos are usually made with nuts but since I'm allergic, I obviously have to find another option. I used sunflower seeds in this pesto and they worked really well - just run the food processor or blender for a little longer so they break down. I really like this recipe because it's quick and easy and SO low in points!

Salmon with Orange Pepper Pesto
Serves: 2, Serving Size: 5-oz. salmon, 2 tbsp pesto PointsPlus: 8
  • 2 6-oz. salmon fillets
  • Kosher salt and freshly cracked black pepper
  • 1 orange pepper (or whatever color you prefer), chopped
  • 2 tsp olive oil
  • 1 tbsp tomato paste
  • 1 tbsp sunflower seeds
  • 1 garlic clove
  • 1 tbsp hot sauce
  • Season the fish generously with salt and pepper. Place on a baking sheet lined with tin foil and broil for 8 minutes, or until cooked to your liking
  • While the fish is cooking, combine the orange pepper, olive oil, tomato paste, sunflower seeds, garlic, and hot sauce in a food processor (I have a mini-chopped that works really well for this). Process until smooth. Season with salt and pepper to taste, if desire
  • Top the fish with 2 tablespoons pesto and serve with some veggies!
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December 1, 2014

Meatless Monday: Sunny-Side-Up Egg Pizza

Meatless Monday: Sunny-Side-Up Pizza
I'm no stranger to eggs and if you're a reader of this blog, you know that already. Any food that can have an egg on it will have an egg on it. A runny yolk just makes everything better, don't you think?

This 'recipe' comes from Cooking Light but you can really just wing it and add whatever ingredients you'd like to your pizza crust. I divided the pre-made Pillsbury Thin Crust into two and made individual, personal pies! Not sure why I haven't thought of that before...

Sunny-Side-Up Egg Pizza
Recipe modified slightly from Cooking Light
Serves: 2, Serving Size: 1 mini-pizza, PointsPlus: 15
  • Cooking spray
  • 1 pre-made pizza crust, such as Pillsbury Thin Crust (which is what I used)
  • 1 tbsp
  • 2 garlic cloves, minced
  • 4 eggs
  • Kosher salt and freshly cracked black pepper
  • 4 cups mixed greens 
    • Your choice here, I used a mixture of baby kale, spinach, and arugula
  • 1/8 cup red onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • 2-oz. Parmesan cheese, grated
  • Preheat the oven to 425 (or whatever degree necessary, depending on the cooking instructions for your crust)
  • Spray two round pans (I used pie pans) generously with cooking spray. Pop open the pizza crust and cut in half. Unroll the pizza crust and form it around the pan
  • Mix 1 tablespoon olive oil and the garlic in a small bowl and brush it all over the dough
  • Bake the crust according to the package directions
    • I always like my crust extra crispy so I add a few minutes onto the cook time
  • While the crusts are baking, cook the eggs to your desired doneness, though I recommend sunny-side-up and set aside until the crust is ready. Season with salt and pepper
  • Combine the greens, red onion, and balsamic vinegar in a bowl
  • Once the crust is finished, arrange the greens mixture on top, then top each crust with two eggs and Parmesan cheese, finishing with more salt and pepper
  • Place on a plate and enjoy your individual pizza!
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