Sausage with Fennel & Peppers

Another one sheet meal that was healthy and delicious!

Ingredients:

1 fennel bulb, cored and sliced into thin slices

1 red pepper, sliced

1 green pepper, sliced

1/2 c. yellow onion, diced

1 T. garlic, minced

1 T. balsamic vinegar

2 t. Dijon mustard

Olive oil

Red pepper flakes

3/4 lb. cooked Italian sausage, cut into slices

3 T. Parmesan cheese, grated

Instructions:

Preheat the oven to 425.

Combine the fennel, peppers, onion and garlic in a large bowl. In another small bowl, combine 4 t. olive oil, vinegar, mustard, salt, pepper, and red pepper flakes. Stir well. Pour this mixture into the vegetable bowl and mix well. Add the sausage and stir to combine. Lay this out on a sheet pan in a single layer.

Roast, covered, for 15 minutes. Uncover and roast for another 10 minutes. Remove from the oven and sprinkle evenly with the Parmesan cheese. Return to the oven for another 5 minutes, making sure the vegetables are soft and slightly brown.

Chicken Thighs with Cauliflower

This was absolutely delicious. I prepped it a day ahead of time and the flavors melded together wonderfully.

Ingredients:

4 boneless and skinless chicken thighs

Balsamic glaze (from Trader Joe’s)

1 t. Fresh thyme, minced

1 clove garlic, minced

1 head of cauliflower, cut into florets

2 medium shallots, sliced thin

16 Kalamata olives, sliced

1 lemon

Fresh parsley for garnish

Directions:

Preheat the oven to 450.

Place the chicken in a Ziploc bag. Season with some salt and pepper. Add the balsamic glaze, thume, and garlic. Mix well and allow to marinate for awhile.

Combine the cauliflower and shallots in a large sheet pan. Toss with 4 t. olive oil, salt and pepper. Spread the vegetables out in a single layer. Bake until the cauliflower starts to brown (about 25 min).

Remove pan from the oven. Toss the vegetables. Clear 4 spaces on the pan. Add the chicken, making sure each piece has contact with the pan. Return the pan to the oven and cook until the chicken is done and the cauliflower are tender (about 20 min).

Remove from the oven. Toss in the olives. Grate some lemon zest over the pan. Squeeze the lemon juice to taste. Toss altogether. Sprinkle parsley over the top.

If you’re following Weight Watchers, this was 6 Smart Points.

 

Avocado Salsa for Fish

This is a delicious and fresh topping to fish. I used it on some BBQ’d salmon and it was delicious. I even ate the leftovers on some toast – does that make me a millennial with Avocado Toast? Now I know why they love it! Served with fist: 3 weight watcher poings

Ingredients:

1/2 avocado, cut into small chunks

1 tomato, cut into small chunks

1/4 red onion, minced

1 T. fresh cilantro, chopped

1 T. olive oil

1 T. lime juice

Salt and pepper

Directions:

Combine all ingredients and serve!

Mushroom and Garlic Spaghetti

Sometimes just a plain sauce is all that’s need on spaghetti. This has a lot of weight watcher points – 17, but if it’s combined with some 0 point alternatives for lunch or dinner, it’s OK!

Ingredients:

1 lb. dry spaghetti

3 T. butter

1 T. olive oil

1 lb. cremini mushrooms, cleaned and slice

6 cloves garlic

1/2 c. Pecorino cheese, grated

2 T. parsley, chopped

Directions:

Cook the pasta. Reserve 3/4 c. of the pasta water.

Meanwhile, heat 1 T. butter and oil in a large pan. Add the mushrooms, season with salt and pepper, and sauté until browned and tender. Add the garlic and remaining butter and sauté for a little bit longer.

Add the cooked spaghetti to the mushroom pan, the reserved pasta water,  and 1/2 c. cheese. Cook and toss until the water has evaporated. Add the parsley and toss again. Serve immediately and add more cheese if desired.

Shrimp & Asparagus Stir Fry

Tasty and 0 weight watcher points! Even better! Serves 4.

Ingredients:

1 lb. raw shrimp

1 lb. asparagus, cut into 2″ strips

Crushed red pepper

1 t. minced garlic

1 t. minced ginger

1 T. soy sauce

2 T. lemon juice

Directions:

Heat a large frying pan. Add some olive oil. Cook the shrimp with some salt and the red pepper flakes. Cook until the shrimp is pink. Remove them from the pan and set aside.

In the same pan, heat 2 T. olive oil. Add the asparagus, the ginger, and the garlic. Season with some salt. Cook until the asparagus is tender crisp.

Return the shrimp to the pan. Add the soy sauce. Stir until everything is heated through. Just before the dish is ready, add the lemon juice.

 

Pork Chops with Vermouth and Capers

Really good but be really careful not to overcook the pork chops!

10 Weight Watchers Smart Points

Ingredients: (Serves 4)

4 boneless center cut loin pork chops (about 3/4 inch thick)

1 c. thinly sliced shallots (about 2 shallots)

2 T. butter

1/2 c. vermouth

1/4 c. chicken broth

2 T. capers, rinsed

Parsley

Directions:

Season the pork chops with salt and pepper. Heat oil in a large skillet. Add the pork chops and cook until browned on both sides. Cook until the chops register 145. Remove from pan and keep warm.

Add the shallots and 1 T. butter to the skillet. Cook until the shallots and soft and golden.

Add the vermouth and bring to a boil. Cook until reduced by half. Add the chicken broth and capers. Bring to a boil and cook for about 3 minutes. Add the parsley and remaining 1 T. butter and stir until the butter has melted. Serve over the pork chops.

10 Smart Points

Shrimp with Spicy Tomato Sauce

 

This was really tasty.

1 Weight Watchers Freestyle Points (4 servings)

If you add 1/4 c Basmati Rice, add 5 Freestyle Points

Ingredients:

1 T. olive oil

1 lb. uncooked shrimp

4 t. minced garlic

1/2 t. red pepper flakes

1 c. marinara sauce

1/2 c. fresh basil, chopped

Directions:

Heat 1 t. oil in a pan. Add the shrimp, 1 t. garlic and some salt. Saute until the shrimp are just cooked through. Remove to a plate.

Heat 1 t. oil in the same skillet. Add the remaining garlic and red pepper flakes until fragrant. Add the tomato sauce and simmer for about 10 minutes.

Return the shrimp back to the pan and warm through. Add the basil. Top with 1 t. olive oil before serving.

Pork Cacciatore

This was pretty good – and a different take on Cacciatore using pork instead.

5 Weight Watcher Freestyle Points (4 servings)

Ingredients:

12 oz. pork tenderloin, cut into chunks

3 small Yukon gold potatoes, peeled and cut into chunks

1 medium onion, thinly sliced

1 bell pepper, cut into chunks

8 oz. cremini mushrooms, sliced or quartered

1 c. marinara sauce

Rosemary to taste

Coat a pan with cooking spray. Sprinkle the pork with salt and pepper. Cook the pork until browned. Remove to a plate.

Add more cooking spray. Add the potatoes, onions, and 1/2 cup water. Cook, scraping up the bottom of the pan. Cover and cook for 5 minutes. Add the peppers, mushrooms, and rosemary. Season with salt and pepper. Saute until the vegetables are browned. Add more water if they start of stick. Cook for about 7 minutes.

Stir in the marinara sauce, pork, and 1/4 water. Bring to a simmer. Cover, reduce the heat, and cook until the vegetables are tender and the pork is cooked through (about 7 minutes).

Greek Yogurt with Warm Blueberry Sauce

This is absolutely delicious.

1 Weight Watchers Freestyle Points (6 servings)

Ingredients:

2 c. fresh blueberries

2 T. sugar

2 T. water

1/2 t. lemon zezt

1/2 t. fresh lemon juice

Pinch of salt

3 c. fat free Greek Yogurt

Directions:

Place blueberries, sugar and water in a saucepan. Bring to a simmer. Reduce heat and simmer, stirring occasionally, until most of the berries burst and cook down into a purple sauce (about 5-7 min).

Remove sauce from heat and stir in lemon zest, lemon juice and salt. Place in a refrigerator until need.

To serve, warm it up. Serving size is 1/4 c. sauce and 1/2 c yogurt.

 

Chicken Saute with Peppers & Goat Cheese

This was unusual but very tasty.

This is 3 Weight Watcher Freestyle Points (4 servings)

Ingredients:

1 1/2 T. flour

12 oz. boneless skinless chicken breasts, cut into chunks

2 t. olive oil, divided

2 peppers, cut into strips

1 medium onion, thinly sliced

2 cloves garlic, minced

1 c. marinara sauce

1/4 c. water

Sliced fresh basil

4 T. Feta cheese, in chunks

Directions:

In a zip loc bag, mix together the chicken, flour, salt and pepper.

Heat 1 t. oil in a pan. Add the chicken and cook until lightly browned and cooked through. Remove from heat.

In same pan, add 1 t. oil. Add peppers and onions and toss to coat. Cover and cook, stirring occasionally, until tender and lightly browned (about 12 min).

Add garlic and sauté for a few seconds. Stir in tomato sauce and water. Bring to a simmer.

Return chicken to pan. Heat through. Remove from heat and add basil. Mix to combine. Sprinkle feta cheese on top before serving.

Serve over rice. 1/4 c. of Basmati Rice is 5 Weight Watchers Freestyle points