Hash Brown Casserole

This is based loosely on the side dish that you can get at Cracker Barrel. The "flavor" i.e. the volume of cheese can be alternated to either make it cheesier or healthier. 

Ingredients: 
1 large potato
1 Tsp flour
1 Tsp butter
1/4 cup milk
8 oz Cheddar Cheese

* Kosher Salt

Preparation:
Peel and shred potato into hash brown size slivers and let sit in lightly salted water. Bring water to a boil over high heat and add potatoes to quickly blanch for about 2 - 3 minutes. Strain and place in casserole dish. 

In another saucepan melt butter and mix with flour, completely incorporating the two ingredients. Add milk and shredded cheddar cheese.  Continue to stir until cheese melts completely and sauce thickens. 

Pour the cheese sauce over the potatoes and mix well. Place in an oven at 350 degrees for between 15 - 20 minutes or until cheese bubbles and hash browns crisp. 

OPTIONAL: 
Use crumbled bacon or panko bread crumbs and throw in the broiler for a few minutes for extra crisp. 

Serving:
This serves about 2 as a side dish. 

Rye Bread

Ingredients: 
2 Cups White Flour
1 Cup of Rye Flour
1 pkg Active Dry Yeast
1 1/4 cup of warm water
1/2 tsp sugar
3/4 tsp salt
1 Tbsp vegetable oil
3 Tbsp of Caraway Seeds split 2 1/2 and 1/2
1 Egg (whites only yolk removed)

It is recommended to use a silicone loaf pan: Smartware Silicone Loaf Pan - Terracotta (Google Affiliate Ad)

Preparation:
In a large bowl, mix together yeast, water and sugar. Using a whisk stir vigorously until bubbles form. Mix in flours, salt, oil and 2 1/2 tbsp of caraway seeds. Knead dough together until well incorporated and not sticky, if dough is still sticky mix in additional white flour 1 tbsp at a time. Let rise in a the bowl for approximately 1 1/2 hours. 

Punch down and load into loaf pan with a small amount of flour in the bottom of the pan. Cover with plastic wrap and allow to rise for another 1 - 1 1/2 hours. 

Cut 3 slices across the top, wash with egg white and cover with remaining caraway seeds.  Bake in oven at 350 degrees for between 25 and 30 minutes. 

Remove from oven, allow to cool on a wire rack before slicing. 

Eggplant Parmesan

This recipe is based on a healthier alternative than frying the eggplant by using a stoneware pan and the broiler. 

Ingredients: 
1 Whole eggplant
1 pint of egg beaters
1 cup of whole wheat seasoned breadcrumbs
1 cup of panko breadcrumbs
12 oz of Mozzarella Cheese
2 cups of Joe's Homemade Pasta Sauce

* Olive Oil to be sprayed on the eggplant

Preparation:
Peel the eggplant and slice 1/8 to 1/4" thick (can do either rounds or lengthwise).  In one shallow dish, empty entire carton of egg beaters. In another dish, mix together both breadcrumbs.  Dip the eggplant slices in the egg then pat well in the breadcrumbs to ensure complete coating. 

Heat broiler on high. Using a stoneware pan, spray with olive oil and place down one layer of the breaded eggplant.  Spray the top and place in the broiler for about 3 - 5 minutes or until browned. Remove from broiler and flip over and cook for an additional 3 - 5 minutes. You can cook about 4 - 6 slices at a time. 

Spray a baking dish with a light coating of olive oil. Ensure all of the cheese is shredded and begin layering: 

Eggplant > Sauce > Cheese > Eggplant ...

Bake in oven at 400 degrees for about 15  - 20 minutes or until cheese melts. 

Serving:
Serve by cutting into 4" x 4" squares. 

Chicken Parmesan

Ingredients: 
28 g Whole Wheat seasoned Breadcrumbs
1/2 pint of Egg Beaters
2 Tbsp Olive Oil
2 pcs boneless skinless chicken 
1/4 cup of Joe Homemade Pasta Sauce
1 oz Shredded Mozzarella Cheese

* Dry Italian Seasoning - crushed in a mortar and pestle
Preparation:
Pour egg beaters into a shallow dish and spread breadcrumbs in another.  Dip chicken in egg then coat thoroughly in breadcrumbs. 

Place olive oil in a skillet and heat over medium high heat and pan fry the chicken until golden browned. It is recommended to use an oven safe skillet for this. Flip ensuring both sides are adequately crisped and remove from heat. Cover each piece with a layer of pasta sauce and coat in cheese.  Sprinkle top with crushed seasoning. 

Place entire skillet in the oven for approximately 5 - 7 minutes or until cheese melts. 

Serving:
It is recommended to serve this along side garlic bread and pasta. 

Chicken Marsala

Ingredients: 
1 Tbsp Butter
1 Tbsp Olive Oil
1/4 cup of dry Marsala Wine
1/4 cup of dry Cabernet Sauvignon
1 cup of cremini mushrooms
2 pcs boneless skinless chicken 

* Kosher Salt
* Black pepper
* Flour
Preparation:
Remove stem and slice mushrooms into 1/4" slices and set aside. Season chicken with salt, pepper and coat in flour. 

In a deep walled skillet, mix butter and olive oil together over medium heat until melted. Add chicken to the pan and cook until golden browned / cooked through flipping after about 2 minutes. Add both wines and mushrooms and stir well so that some mushrooms are under the chicken, others are over and the wine coats everything.  Reduce heat to low and simmer covered for about 5 - 7 minutes until the mixture reduces down. 

Serving:
It is recommended to serve this with a side of mashed potatoes (garlic or regular) layering the chicken down first along with the mushrooms and some of the additional sauce. Serves 2. 

Beef Fajitas

Ingredients: 

1/2 Lb Stir Fry Beef
1 Red Pepper or Green Pepper (Use to change up the color)
1 Medium Red Onion
3 Tbsp of safeflower oil
4 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  In a shallow bowl, mix together a fair amount of the seasonings and roll beef around in it until well coated. If strips are 6" or longer, cut in half before cooking. Cook beef for 2 - 3 minutes turning often to lightly brown all sides but not cook through. Once browned, remove from heat, set aside and cover in aluminum foil to rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.   Reduce heat on skillet to low and mix together beef into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either beef or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the beef and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Alfredo Sauce

Ingredients: 
2 Tbsp Butter
2 Tbsp Flour
3/4 Cup of heavy cream 
56 g of grated Parmesan Cheese

Preparation:
In a saucepan over medium heat, melt butter until softened (do not let it completely liquefy).  Mix together with flour and create roux then add in heavy cream stirring until well incorporated.  Add Parmesan cheese and continue to stir until all cheese melts and sauce becomes creamy. 

Reduce heat to low and cover stirring occasionally.  


Serving:

This is best served by adding cooked pasta to the sauce to ensure maximum coating of the pasta. 

Recommended Serving Suggestion:

Grilled Chicken Fettuccine Alfredo

Grilled Chicken Fettuccine Alfredo

Ingredients: 
1/2 Cup of Alfredo Sauce
6 small Cremini Mushrooms (stems removed)
3/4 Cup of fresh spinach
2 pcs Boneless Skinless Chicken
112 g fettuccine

* Kosher Salt
* Black Pepper 
* Garlic Powder
* Olive Oil
Recommended to cook the chicken on a Lodge Logic Rectangular Grill & Griddle Pan (Google Affiliate Ad)Preparation:
Salt, Pepper and lightly garlic the chicken. Heat up a griddle pan with a light spray of olive oil over medium heat. Cook chicken turning once per side for grill marks. After 4 - 6 minutes (or until cooked through depending on thickness) remove from griddle set aside and let rest.  When ready to serve, slice chicken into 3/8" or 1/2" wide strips against the grain on an angle. 

Chop spinach finely and mix in with Alfredo sauce in a small sauce pan over medium heat. Mix together to ensure that the spinach is well incorporated into the the sauce. 

Spray a small skillet with a light coating of olive oil and heat over medium/low heat. Slice mushrooms into 1/4" thick slices and saute with a light salting until mushrooms soften. Once cooked through, set aside. 

Boil water seasoned heavily with salt (should taste like the sea) and boil fettuccine until al dente.  Strain and set aside. 
Serving:
Plating: 
 Half of the serving of Fettuccine in the bottom of the plate/bowl. 
 Mix together with approx 1/8 cup of Alfredo sauce
 Half of the total chicken slices
 Half of the pan of mushrooms
 Remainder of the Alfredo sauce

Italian Style Meatballs

Ingredients: 
12 oz Lean Ground Pork
84 g Whole Wheat seasoned breadcrumbs
28 g Grated Parmesan Cheese
1 Egg

4 Cups of Joe's Homemade Pasta Sauce

* Salt
* Pepper
* Garlic Powder

Preparation:
In a large bowl, mix together meat, breadcrumbs and Parmesan cheese until well incorporated. Once mixed well so that there are no dry ingredients separate from the mixture, add the egg, salt, pepper and garlic powder.  

Roll Meatballs to whatever size you would like (recommended between 23 - 27 g per meatball) (makes approximately 20 at that size). 

In a large pot/saucepan/stockpot/dutch oven, heat up pasta sauce over low heat. (Dutch oven is recommended since it can keep the contents hot without applying as much direct heat over a longer period of time). 

Once Sauce is simmering, add meatballs and cover. 

Cook for approximately 1 hour or until you can smell the garlic powder filling the air. 

Serving: 
Recommended to serve these with some spaghetti, other pasta, and or in a sandwich. 

Nutrition Info:  

Each meatball is approximately 2 Weight Watchers Points Plus points, recommended servings are between 4 and 6; or it can be summarized as 22 points for approximately 20 meatballs. 

Seasoned Roast Beef

I know what everybody is thinking, Roast Beef - throw it in the oven, wait almost an hour then slice it up. While not very far off as a whole, this is a way to cook a reasonable sized roast beef on the stove top in a bit less time. 

Ingredients: 
1 Roast Beef 
2 cups of water
2 tablespoons of brown sugar

* Salt
* Black Pepper
* Paprika
* Cumin
* Rosemary
* Olive Oil

Cook using a dutch oven: Food Network 5 1/2-Qt. Enamel Cast-Iron Dutch Oven (Google Affiliate Ad)

Preparation:
In a shallow dish, mix together the spices, roll the top half of the roast in the spice mix.  Spray a small amount of olive oil in the dutch oven and heat over medium high heat.  Place roast season side up in the dutch oven and sear for 3 - 5 minutes until browned. In a bowl, mix together the brown sugar and water until well incorporated and pour into the bottom of the dutch oven. Insert a meat thermometer and cover. 

Cook until thermometer reads 160 degrees, remove from pot and let rest covered. 

Serving:
This is best served sliced thin.  This goes well along side of either: 
Pine Nut and Garlic Couscous
Butternut Squash Risotto

Chicken Marengo

This recipe originated from a dinner that I had on the Dandy, a river boat cruise on the Potomac River in Washington DC. My great uncle actually called the chef and had the recipe faxed to my mom. Over the years, I have taken that original base recipe and modified it to taste. 

Ingredients: 
4 pcs thin sliced boneless skinless chicken
OR 
2 pcs of regular chicken breast (approx 3/4 - 1" thick)
1/2 cup Chardonnay (one that you would be willing to actually drink)
28 oz Can of Crushed Tomatoes
1 Large red onion
2 Tbsp Olive Oil

* Kosher Salt
* Black Pepper
* Paprika 
* Garlic Powder

It is recommended to cook this using a large stainless deep skillet: Berghoff Boreal 10-In. Stainless Steel Covered Deep Skillet (Google Affiliate Ad)

Preparation:
Thinly slice the entire onion into 1/8" to 1/4" slices cut in half lengthwise. Heat up a skillet over medium heat with 1 tbsp of olive oil and add onions and a pinch of salt. Sautee onions until they become translucent. 

In a shallow bowl, mix together the dry spices. Slice chicken into 3/8" or 1/2" strips and coat generously with seasoning until well seasoned. Spread the onions out in the skillet to the edges, add the remaining oil and the chicken to the pan. Mix well until chicken cooks through. 

Spread the chicken and onion mix to the outsides of the pan and deglaze the pan with the Chardonnay.  Add the crushed tomatoes and stir well until well incorporated (may not be all 28 oz of the can), reduce the heat to low and cover.  Stir occasionally and after 5 - 10 minutes of cooking covered, prop the lid open and allow the mixture to reduce. 

Serving:
The serving suggestion for this dish is with brown rice cooked with a small amount of butter and optionally a cooked green vegetable such as green beans. If I recall correctly, the Dandy served this with french cut green beans and sliced almonds but that may be over the top for a during the week dinner. Use a slotted spoon to pile on the chicken including some but not all of the sauce mix. 

Nutrition Information:
This dish can serve between 2 and 4 depending on how much chicken is mixed in. The sauce recipe is the same for the 2 or 4 serving portion of chicken.  In Weight Watchers Points Plus value, this is between 4 and 6 points for the chicken and portion of the sauce. If you add rice, calculate the value of the rice but I find that Carolina Brown rice is 4 points per serving. In total this is a decent portion meal with a fair amount of food for a relatively low point value. 

Chicken Fajitas

Ingredients: 
2 pcs Boneless Skinless Chicken
1 Orange or Red Pepper
1 Medium Red Onion
3 Tbsp of safeflower oil
6 8" flour tortillas
1 cup of shredded cheddar cheese (Substitute Colby Jack, Monteray Jack, or Cheddar Jack)
1/4 cup of sour cream 

* Kosher Salt
* Black Pepper
* Garlic Powder
* Paprika
* Cumin
* Coriander
* Cayenne Pepper (optional - adds a kick)

Recommended to use a cast iron skillet for this
Le Creuset Fennel Cast-Iron Skillet, 10" (Google Affiliate Ad)

Preparation:
Thinly slice onion and pepper between 1/8" and 1/4" thick and set aside. 

Heat a cast iron skillet over medium high heat with 1 tbsp of oil.  Season chicken with all dry seasonings/spices and cook on skillet until chicken cooks through (color should change to a golden brown (3 - 4 minutes). Set aside and cover with aluminum foil to let rest. 

Raise heat on the skillet and add remaining oil.  Add in onions and peppers to skillet and season with salt and pepper only. Mix together quickly to ensure that all sides of the onions and peppers are exposed to the hot surface but not long enough for them to burn.  Slice chicken against the grain in 1/4" to 3/8" wide strips. Reduce heat on skillet to low and mix together chicken into the peppers and onions and cover with aluminum foil.  Stir up occasionally to keep this well mixed and to avoid burning either chicken or vegetables. 

Warm tortillas in the microwave for about 30 seconds to become pliable. 


Serving:

Use a trivet and bring skillet to the table still sizzling.  Assemble fajitas by layering in cheese and sour cream on a tortilla followed by the chicken and vegetables mix. Fold bottom edge over and roll entire tortilla. 

Lasagna with homemade noodles

Ingredients: 
1 Pasta Dough, rolled out flat:Hand Rolling Pasta Dough with or without the spinach
1 1/2 Cup of Joe's Homemade Pasta Sauce1 Cup Part Skim Ricotta Cheese
8 oz Part Skim Mozzarella Cheese
108g Boca Veggie Crumbles 
1 bunch Fresh Flat Leaf Parsley

* Parmesan Cheese 
* Sea Salt
* Garlic Powder
* Olive Oil

Preparation:
Preheat oven to 425 degrees. 

In a large stock pot bring 4 quarts of water to a boil seasoned heavily with sea salt (should taste like the ocean). Cut pasta dough sheets into lengths approximately 8 - 10 inches long (though it does depend on what you will be making the lasagna in). Boil pasta until it floats, remove and place on a wire rack to dry. 

Spray a small skillet lightly with olive oil seasoned with garlic powder. Add Veggie crumbles to the skillet and saute until browned. 

In a bowl, shred mozzarella cheese to desired size. Additionally, finely chop parsley. 

Spray the bottom of an oven ready casserole dish with some olive oil. Layer in a small amount of sauce followed by an initial layer of noodles. You can alternate the ingredients but it is recommended as follows: 

Layer 7	Noodles	Sauce	1/2 of the Mozzarella
Layer 6	Noodles	Sauce	1/3 of the Ricotta
Layer 5	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 4	Noodles	Sauce	1/3 of the Ricotta
Layer 3	Noodles	Sauce	1/2 of the Veggie Crumbles
Layer 2	Noodles	Sauce	1/2 of the Mozzarella
Layer 1	Noodles	Sauce	1/3 of the Ricotta

In each layer add as much or as little of the fresh parsley. Top with a small amount of Parmesan cheese and place in oven for approximately 30 - 45 minutes until sauce begins to boil and cheese is melted and bubbling. Place in broiler to finish for approximately 2 minutes. 

Serving
This makes 8 servings, divide the casserole into 8 equal portions. 

Nutrition Information
This is a healthy lasagna recipe since it uses the homemade pasta dough saving on the Weight Watchers Points Plus values for boxed pasta noodles.  Per serving this is approximately 7 WW Points Plus points. 

Open Face Foccacia Steak Sandwiches with Gorgonzola

This is a variation on a recipe I found in Bobby Flay's Grill It! (Link to Book on Amazon) which used provolone cheese to make an open face steak sandwich.  The recipe below has some variation options that will change its nutritional value and its taste but nonetheless can be mixed and matched for flavor. 

Ingredients: 
Foccacia Bread (Small portion)
1/2 Tsp Active Dry Yeast
1/2 Cup of Warm Water (100 Degrees F)
1/2 Cup White Flour
1/4 Cup Whole Wheat Flour
1 Tbsp Vegetable Oil (Can Substitute Safeflower oil for health value, equal in WW Points Plus Value though)
1/4 Tsp Sugar
1/2 Tsp Kosher Salt
* Olive Oil (spray)
* Italian Seasoning (dry and crushed via Mortar & Pestle) 
* Sea Salt

Sandwiches
8 oz Flank Steak or London Broil
1 oz (28 g) of Gorgonzola Cheese
2 oz Simple and Tasty Barbecue Sauce
1 Small Red Onion 
* Paprika
* Kosher Salt
* Black Pepper

Preparation: 
In a bowl mix together the yeast and water and whisk together vigorously until bubbles form. Add flour, salt, sugar, and oil and knead dough into a ball. Dough should not be sticky so if need be use a small portion of additional flour (less than 1/4 cup) to dry it out.  Place in a slightly greased container (use olive oil spray) covered in a warm place for approximately 30 minutes until dough has risen. 

Preheat oven to 450 degrees F and remove dough from container. Spread dough on a stoneware baking dish or a pizza stone into a rectangular shape.  Spray with olive oil spray, season with Italian Seasonings and a pinch of sea salt.  Bake bread in oven for approximately 10 minutes, cover bread with Gorgonzola cheese and continue baking for another 5 - 7 minutes until bread is browned and cheese has melted. 

Slice onion into small slivers and saute with a small amount of olive oil spray and a pinch of kosher salt and pepper until translucent and softened.  

Season beef with salt, pepper and paprika and place on hot grill or griddle rotating once per side and flipping until desired doneness has been reached.  Remove from heat and let rest on a cutting board tented under some aluminum foil for about 5 minutes. 

Cut Foccacia bread into slices approximately 2 inches wide and 4 inches long.  Slice beef into 1/8" thick slices and place onion on bread and cover with beef.  

Serving: 
Drizzle with barbecue sauce and/or keep some on the side for dipping. 
Recommended to serve with salad. 

Nutrition Information: 
As is with the Gorgonzola cheese, this is a 14 point meal per serving (recommended 2 servings)
Substitute Gorgonzola cheese with mozzarella (fresh or part skim) and reduce this to a 12 point meal. 

Baked Ziti in a mug

This is a variation on the lasagna in a mug, I made it using freshly pressed pasta but you can substitute with regular boxed pasta. 
Due to its mug constraints, this is a Weight Watchers friendly meal. 

Ingredients: 
3/8 Cup of Joe's Homemade Pasta Sauce
56g of Ziti or Rigatoni
28g of Part Skim Ricotta Cheese
28g of Park Skim Mozzarella Cheese Grated
13g of Parmesan Cheese Grated
* Sea Salt (best for homemade pasta), use Kosher for boxed pasta

Preparation:
Preheat the oven to 400 degrees. In a saucepan bring water and salt to a boil.  Once boiling, add pasta and boil until all floats, remove from heat and strain. 

In a mug (http://www.shopworldkitchen.com/corningware/french-white-pop-ins-mug-1035985) mix together pasta, 1/4 cup sauce, ricotta and mozzarella cheeses. Stir together until well blended. Top with remaining 1/4 cup of sauce and a layer of Parmesan cheese.  

Place in the oven for 15 - 20 minutes until cheese begins to bubble. 

Serving: 
This is recommended to be served on a trivet, towel, or other plate as the mug will be extremely hot. 

Nutrition Info: 
Using part skim cheeses this weighs in at 9 Weight Watchers Points Plus Points.