Low Point (Wonders)

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Well, I'm back from an unintended hiatus - a lot has happened over the past couple of months – and I’m happy to report that it’s all been positive! I’ve gotten to spend quality time with family and friends, survived the temptations of the holiday season and as of my one-year anniversary with Weight Watchers, I’ve more than doubled my original weight loss goal!

Like me, I am sure that many of you may have resolved to stay OR get healthy in 2013 (and are hopefully still ‘on the wagon’). So, I’m happy to make my return with a list of what I call Low Point Wonders – snacks that clock in at 2 PointsPlus® value or less. These are my everyday go-tos to satisfy cravings and get me over the mid-afternoon hump at work. Try them and let me know what you think; and I’d love to hear what your favorites are - so feel free to share in the comments below!

Banana Slices with 1 Milk or Dark Dove Promise (1 PointsPlus® Value)
Nuke chocolate in microwave for 1 minute, or until mostly melted and smooth. Dip banana slices in and enjoy a slimmed-down version of a carnival treat!

¾ Cup Red Pepper Slices OR Baby Carrots with 1 The Laughing Cow Blue Cheese Wedge
(1 PointsPlus® Value)
I also like to add some smoked chipotle Tabasco sauce for a wing-like kick.

¾ Cup Baby Carrots with 1 The Laughing Cow Queso Fresco and Chipotle Cheese Wedge
(1 PointsPlus® Value)
Salty and spicy – and a crunch to boot!

3 Clementines (0  PointsPlus® Value)
These are in season right now – get them while they’re at the height of their yumminess!

Angie’s Kettle Corn – Sweet & Salty (2 PointsPlus® Value)
Look for the .5 oz. snack bags at Target -  perfect portion size to satisfy an afternoon craving

1 Cup Apple Slices with 1 The Laughing Cow Cinnamon Cream Cheese Wedge
(1 PointsPlus® Value)
Spread cream cheese on the slices as you would peanut butter. The cheese and cinnamon combo with the apple tastes decadent without the guilt!

Happy Snacking!

The Butternut Squash Pizza Experiment.

A while back I discovered a fabulous pizza at a local restaurant. Featuring butternut squash, ricotta and sage on a thin but chewy crust, it was anything but typical Italian fare! I had the pleasure of sharing it with friends from out of town and my mom became an instant fan when we ordered in during one of her visits.

 

Then, the unthinkable happened – the restaurant closed! We were pretty sad that we would no longer be able to enjoy it on a whim and my mom kept talking about how she was craving the pizza upon visits to my apartment. And so it became my quest to find a recipe online…without much luck! A few dozen clicks later, I finally came across something similar on the Epicurean Mom blog, and adapted it from memory.

 

While the steps to creating the pizza are a little labor-intensive, this is an overall easy recipe that I recommend you try – especially since it’s in season and perfect to serve as an appetizer at any holiday gathering! 

 

 

 

Roasted Butternut Squash, Ricotta and Sage Pizza

 

Yields a 10-inch pizza, 6 servings (2 pieces each)

 

Recipe adapted from Epicurean Mom

 

Ingredients:

 

1 thin-crust pizza dough (you can make your own or use pre-made – I used Pillsbury brand)

 

1 small onion, peeled and sliced

 

13 fresh sage leaves, chopped plus a few whole leaves for garnish

 

1 small butternut squash, peeled and diced into 1-inch squares

 

3 cloves fresh garlic, minced

 

2 tablespoons olive oil

 

1 cup part-skim Ricotta cheese

 

Salt and pepper to taste

 

 

Preparation:

 

Preheat oven to 400 degrees. Lay diced butternut squash and garlic onto a baking sheet, drizzle with 1 tablespoon of the olive oil. Toss to coat. Bake for 30-35 minutes, or until tender. Let cool slightly, then scoop the squash pieces and garlic into a food processor. Pulse until smooth. Set aside.

 

Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onions and cook, stirring frequently, until browned and starting to caramelize, about 10 minutes. Add most of the chopped sage leaves and stir constantly, cook until fragrant and starting to crisp, about 3 minutes. Turn off heat and set aside.

 

Pat out your pizza dough to form to a baking sheet or a 10-inch pizza pan sprayed with non-stick spray. Make sure the sides are slightly thicker to form a crust. Set aside until ready to assemble.

 

Turn oven up to 500 degrees.

 

Generously sprinkle dough with salt and pepper. Drizzle the dough with the second tablespoon of oil and spread the caramelized onion and sage mixture evenly. Top with alternating dollops of the squash puree and ricotta. 

 

Bake for 7-10 minutes, or until a golden brown. Let cool for 5 minutes before serving. Garnish with remaining fresh sage leaves and enjoy!

 

Nutrition Facts per Serving:

Calories: 302.4
Fat: 10g

Saturated Fat: 3.1g
Carbs: 44.9g
Fiber: 4.4g

Sodium: 526mg
Protein: 10.7g

PointsPlus® Value 8



Pumpkin Cheesecake.

For the past few Thanksgivings, I've contributed a delectable Pumpkin Cheesecake to the spread. Creamy, with just the hint of spice and pumpkin flavor, it's a surefire hit every year!

However, one slice of this lovely dessert clocks in at over 600 calories and 30 grams of fat! I just can't bring myself to serve up something so indulgent when I'm preaching healthy eating on a daily basis.

So, with a little 'googling' and review of recipes, I'll be bringing a lighter version to the table this year - Thank You to the Recipe Girl. And you're welcome. ;o)

Happy Thanksgiving!

A New(ish) Twist on the Good Ole Sweet Potato.

Every year, we have a potluck Thanksgiving celebration at work. It’s an ongoing tradition that started as a department idea and grew to be company-wide and we are welcome to bring a dish of our choice (or an item if you don’t cook).

Obviously, I would look for something different to bring, and when I was looking for recipes I stumbled across a very interesting take on the sweet potato. Given the ingredients (sweet and spicy, Indian and traditional American, components of holiday flavors), I knew I had to give it a try. Well, the rest is history and I’ve been delighting co-worker’s taste buds with the recipe ever since!

This year, I’ll be presenting everyone with the same dish, but in light of my healthy eating lifestyle, I’ve made a couple of changes to make it a better option for all to enjoy. So here you have it – the new and improved Roasted Sweet Potato Salad with Balsamic Chutney Dressing!

Try it and let me know how you like it – it will certainly add a lot of color and flavor to your Thanksgiving table!

Roasted Sweet Potato Salad with Balsamic Chutney Dressing

Adapted from an original Food Network Recipe

Prep Time: 15 min

Cook Time: 30 min

Makes 10 - 1 1/4 cup servings at a value of 5 PointsPlus® each

Ingredients

Salad:

• 4 medium-sized sweet potatoes, peeled and cut into 1-inch pieces
• original, canola or olive oil nonstick cooking spray
• 1 tablespoon finely chopped fresh rosemary
• 1 teaspoon salt, plus more as needed
• 1 teaspoon freshly ground black pepper, plus more as needed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground ginger
• 1/2 cup raw almonds, chopped or sliced
• 1 cup dried cranberries, chopped
• 1 cup chopped scallions (green and white)
• 1 cup julienned roasted red pepper (packed in water), drained

Dressing:

• 1/4 cup Newman’s Own Light Balsamic Vinaigrette
• 1/4 cup jarred mango chutney (like Patak)
• 2 tablespoons dijon mustard
   

Directions:

Preheat oven to 425 degrees F.

On a baking sheet, combine the potatoes, rosemary, salt, pepper, cumin and ginger and spray with cooking spray to give the mixture a light coating. Stir to combine and bake until the potatoes are fork-tender and golden brown, about 25 to 30 minutes.

Meanwhile, heat a small skillet over medium heat. Add the almonds and cook, stirring, until toasted. Transfer to a plate and season with salt and pepper. In a separate small bowl, combine the cranberries, scallions, and red pepper and set aside.

Prepare the dressing by whisking all ingredients until blended.

Assemble salad by gently tossing the roasted potatoes with the red pepper, cranberry and onion mixture. Add the dressing, toss to coat and garnish with the toasted almonds. Serve immediately and enjoy!

Protein Power Food - Quinoa.

For a pescatarian like myself, who eats vegetarian most of the time, it’s important for me to get in protein wherever I can. For that, Quinoa has been my go-to for years. It’s full of the stuff, and also contains a lot of fiber – both good for portion control as you don’t have to eat a lot to feel full!

My long-standing recipe is always a good option, but this week I decided that I wanted to add more of a Greek twist. So… ta-da, here’s the new and improved version – which is also lower in calories and fat – and includes an optional spicy yogurt topper. Also, since the dressing isn't mayo-based, this would be a GREAT dish to bring along to a Labor Day BBQ! 

Greek Quinoa Salad with Spicy Yogurt Topper 

Salad:

1 1/4 Cups quinoa, uncooked (follow directions on package to cook, then cool in fridge)
1/4 Cup Kalamata olives, sliced if desired
1/3 Cup fresh parsley, chopped
1 small red onion, diced
1 Cup grape tomatoes (cherry are fine too, just make sure to slice them in half)
1/2 Cup drained and chopped artichoke hearts
½ Cup Chopped cucumber
1/2 Cup crumbled fat free feta cheese

Dressing:

Juice and 1/2 zest from one lemon
3 TBSP olive oil
Salt and Pepper to taste

Spicy Yogurt Topper (optional):

3oz. Nonfat Plain Greek Yogurt
2 tsp Sriracha sauce
1 TBSP Red Wine Vinegar

Directions:

Prepare Quinoa according to package directions. To cool, place pot uncovered in fridge for a couple of hours. For a quick cool, place pot uncovered in freezer for 15-20 minutes. Transfer cooled quinoa to a large bowl and add in tomatoes, parsley, cucumber, olives, artichokes, onion and cheese. Toss to combine all ingredients and add salt and pepper to taste if preferred.

For the dressing, add all dressing ingredients in a small bowl and whisk until combined. Pour over salad and stir with a spatula to evenly disperse throughout salad.

For the optional topper, simply mix all of the ingredients together in a small bowl.  Store separately from salad and add about a tablespoon of the mixture on top each serving.

Recipe serves 6 – (about a heaping cup each), equaling a Weight Watchers PointsPlus® value of 6.

Have any Quinoa recipes you'd like to share? Feel free to leave some ideas in the comments. Here’s to healthy and yummy eating! 

Grapes Get Fancy Pants.

I have to give a shout-out to my friend and fellow (fabulous) blogger Dianna at The Kitchen Prep for inspiring me with this great little entertaining idea!

So yummy, easy to make and semi-WW friendly (as long as you don't eat all of them, which could be tempting once you taste them!) These would be perfect as a little bite for a wine-tasting, girl's night or a shower. Either way, plan to make a few batches as they are sure to be a hit!

Goat Cheese and Walnut Covered Grapes

Loving Fall.

It's finally fall here in Chicago and I am just eating up this weather. The crisp air, the dozens of festivals featuring apples, pumpkins and all sorts of squash - it really is my favorite time of year!

I have a big weekend of 'festing' in front of me and in anticipation, was inspired to break out some fall ingredients ;o)

• Pumpkin puree (a well-stocked and cherished item in my house - you should have seen me hoarding it when they announced that there was a pumpkin shortage last year!)


• A recently purchased butternut squash

A couple of Google searches and mouse clicks later, I had two recipes to work with and was ready to get cooking.

The first recipe I hunted down was for Butternut Squash Soup. I love a good squash soup, it's hearty without being too heavy and is sweet without being too sweet. This recipe I found (courtesy of Elli Krieger and Food Network) adds an Indian twist with curry powder. I also added some extra heat since I like things spicy. But, as with most recipes, you can adjust it to your liking as long as you pay attention to the basics.

Curried Butternut Squash Soup (Click to see the original recipe)

Ingredients
1 tablespoon canola oil
1 medium onion, chopped (about 2 cups)
2 cloves garlic, minced
1 medium butternut squash, peeled, seeded and cut into 1-inch cubes
4-5 cups low-sodium vegetable broth
1 tablespoon plus 2 teaspoons curry powder
4 dashes smoked chipotle hot sauce
1/2 teaspoon salt, plus more, to taste
2 tablespoons honey
4 teaspoons plain low-fat yogurt, for garnish

Directions
Heat oil over medium heat in a 6-quart stockpot. Add onions and garlic and saute until soft but not brown, about 6 to 7 minutes. Add the butternut squash, broth, curry powder, hot sauce and salt and bring to a boil. Reduce heat and simmer until squash is tender, about 12 to 15 minutes. Remove from heat stir in honey and puree with an immersion blender or in batches in a blender until smooth. Season with salt, to taste.

Ladle into serving bowls and add a dollop of yogurt.

I brought some of the leftover soup for lunch today and let me tell you, it only gets better with time!

For the next recipe, I have to admit that I'm not much of a baker, nor do I ever have all of the items needed for baked goods (outside of dry ingredients) in my house. But Mrs. Ina Garten inspired me with her maple scones, so I took stock of what I had, and with a few tweaks, ended up with a yummy pumpkin vegan version! Well, almost vegan - I didn't have enough 'faux' margarine so I used half Earth Balance and half I Can't Believe it's Not Butter.

Vegan Pumpkin Scones (recipe adapted from About.com)

Ingredients:
3/4 cup sugar
3 1/2 cups flour (I used 3 cups AP and 1/2 cup Brown Rice flour, but you can stick with AP for all of it or sub in Wheat if you prefer)
2 tsp baking powder
1/2 tsp baking soda
3 tsp ground ginger
1 tsp ground cinnamon
1/2 cup vegan margarine
2 cups (roughly one 15 oz. can) pureed pumpkin

Preparation:
In a large mixing bowl, combine dry ingredients (flour, sugar, baking powder, baking soda, cinnamon and ginger) and give them a whisk to incorporate. Cut in vegan margarine, adding a bit at a time until the margarine and dry items form pea-sized kernels within the mixture. Add pumpkin and combine well.

Turn dough out on a lightly floured surface, knead dough a few times and roll, pushing it into a large circle that's about 1.5 to 2 inches thick.

Then, cut the dough into even, triangular slices (should yield about 15 or so) and place scones on a non-stick or non-stick sprayed baking sheet.

For an extra garnish and sweetness, mix another TBSP of sugar and a tsp of cinnamon together in a small bowl and sprinkle on to scones before placing in the oven.

Bake at 425 degrees for 12-15 minutes. Be warned that these do turn out softer than the usual scone, but they are delicious treat and will fill your house with the aroma of pumpkin and spice - one of my favorite fragrances of all time!

Cheers to Fall!