Chinese Chicken Lettuce Wraps

These lettuce wraps are amazingly delicious!  Not only are they a great appetizer, but they are also perfect for a light summer dinner.  My husband was even filled up after eating about 4 of these for dinner!  As you can probably tell, I had to substitute iceberg lettuce for the Boston lettuce.  That is perfectly fine... you can also use romaine or bibb lettuce if you have trouble finding Boston.  The best part about this dish is how healthy it is, and that it fits perfectly for those on Weight Watchers!  Hope you love this recipe as much as me and my family do :)

Ingredients:

1 tsp sesame oil

2 garlic cloves, minced

1 cup shiitake mushrooms, minced

1 lb. ground chicken (or turkey)

3 cups coleslaw mix, no dressing

1/4 tsp salt

1/4 tsp ground ginger

1/8 tsp crushed red pepper

1 (8 oz.) can water chestnuts, drained, minced

2 green onions, minced

2 tbsp oyster sauce

2 tbsp soy sauce

1/4 cup cilantro, chopped

24 Boston lettuce leaves, washed

Directions:

Heat the sesame oil in a large, deep sauté pan or wok; add the garlic and mushrooms.  Cook for about 2 minutes, then add ground chicken or turkey; continue cooking about 8 minutes or until chicken is cooked through.  Add the coleslaw mix, salt, ginger, and crushed red pepper flakes; cook until cabbage has slightly wilted.  Remove from heat and add green onions, oyster sauce, soy sauce, and cilantro; stir until well combined.  Serve using about 3 tbsp of mixture per lettuce leaf.  Serves 8 (3 filled leaves per person). 

3 Weight Watchers points per serving!

Cheesy Chili Dip

This is a great, easy dip to make for get-togethers or game day!  It only has 3 ingredients and requires no prepping, and minimal cooking time.  It can even be cooked in the microwave to cut down on cooking time even further.  I make this all the time and my husband raves for it… the first time he tried it he had no clue it was reduced fat and Weight Watchers approved!!!

Ingredients:

1 (8 oz.) block of reduced-fat cream cheese

1 (15 oz.) can turkey chili, without beans

1/2 cup shredded Mexican blend cheese

Directions:

Preheat oven to 350°.  Spread cream cheese in an even layer on the bottom of a small (1 qt.) baking dish; spread chili over top of cream cheese.  Sprinkle with shredded cheese and bake in the oven for 15 – 20 minutes or until cheese is melted and dip is bubbling!  Serve with tortilla chips or even over hot dogs (turkey or chicken dogs work well too)!  Serves 8.

3 Weight Watchers points per serving (chips or hot dogs not included)!

Seafood Stuffed Portabellas

A good friend once brought a batch of crab stuffed mushrooms over for dinner and ever since I have been hooked!  I love stuffed mushrooms of almost any kind, so this is my adaptation of her delicious recipe with just a little more seafood flare :)

Ingredients:

1 cup crabmeat

1 cup shrimp, cooked, diced

1 cup cream cheese, softened

1/2 cup fresh parsley, finely chopped

1/2 cup green onions, finely chopped

1/2 cup parmesan cheese, shredded

1/4 tsp garlic powder

1/4 tsp old bay seasoning

Salt and pepper, to taste

4 portobella mushroom caps

1/2 cup plain breadcrumbs

Olive oil, for drizzling

Directions:

Preheat oven to 375°.  In a large bowl combine crabmeat, shrimp (if shrimp have tails, remove them before dicing and putting into mixture), cream cheese, parsley, green onions, parmesan cheese, garlic powder, old bay seasoning, salt and pepper.  Stuff each mushroom cap with equal amounts of filling, and top each with 1/8 cup breadcrumbs; drizzle tops of mushrooms with olive oil to help brown the breadcrumbs.  Place stuffed mushrooms in baking pan; bake for 30 minutes or until filling is warm and melted and bread crumbs are golden brown.  Serve warm with desired garnishes.  

This recipe can also be used with baby bellas or button mushrooms if desired!  To do this, just remove the stems to allow space for the filling.

Buffalo Chicken Biscuit Pizzas

Ingredients:

1 (16 oz.) can refrigerated biscuits

8 tbsp buffalo wing sauce, divided

3/4 cup chicken, cooked, shredded

1 cup shredded mozzarella cheese, divided

8 tsp blue cheese, crumbled, divided

Parsley, chopped

Directions:

Preheat oven to 350°.  Open biscuits and separate into 8 individual biscuits; flatten to form pizza dough.  Spread each biscuit with 1 tbsp buffalo wing sauce, roughly 1 1/2 tbsp shredded chicken, 1/8 cup shredded mozzarella cheese, 1 tsp crumbled blue cheese, and parsley.  Bake for 15 – 20 minutes or until dough has completely cooked through.  Serve with ranch or blue cheese dressing and celery sticks for even more buffalo wing flavor!

These biscuit pizzas are a favorite for us and are so versatile.  Try any of your favorite pizza or flavor combinations... experiment with it and I'm sure you'll find a winner your family and friends will love too!

Homemade Salsa

Ingredients:
2 cans (16 oz.) diced tomatoes, with juice
3 jalapeno peppers, chopped
1 red onion, small, chopped
1 lime, used for juice
2 cloves garlic, peeled
1/4 cup cilantro
Salt and pepper, to taste
Hot sauce, to taste

Directions:
Combine all ingredients in food processor (DO NOT drain tomatoes); pulse until desired texture. Season to taste; add additional hot sauce for more heat. Serve with homemade tortilla chips for an even more authentic snack! To make chips, cut up flour tortillas and fry in oil until crisp and slightly brown; toss with salt and let cool then enjoy!

Deviled Eggs

Ingredients:

6 hard-boiled eggs, peeled and halved
1/4 cup mayonnaise
1/2 teaspoon ground mustard
1/2 teaspoon white vinegar
1/8 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried chives
1/2 teaspoon dried dill
Paprika, to garnish

To hard-boil the eggs:

Put the eggs in a sauce pan and cover with water (about 1" above the eggs).  Bring to a boil; remove from heat.  Reduce heat to simmer and cook for 1 minute; remove pan from heat completely, cover, and allow eggs to cook for 12 more minutes off the heat.  Remove from water and let cool in the refrigerator. 

Directions:
Pop out the egg yolks and mash them in a bowl.  Add the remaining ingredients (except paprika) and mix together until well combined and desired texture.  To fill each egg white use either a pastry bag or cut a small hole in the corner of a plastic sandwich bag.  Top each egg with a sprinkle of paprika, then refrigerate until ready to serve.  Yields 12 deviled eggs.

Back to Basics: Bruschetta!

Bruschetta is one of the best, easiest, and most fun-to-experiment-with appetizers! You can go traditional or a little wacky… either way it will always come out delicious. You can tailor ingredients to your own personal tastes, and always be sure to please guests. I have a few of my own bruschetta recipes as examples for you to try and expand on for your own family!


Traditional Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
2 cloves garlic, minced
1 tbsp olive oil
1 tsp balsamic vinegar
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Mediterranean Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1/2 cup sundried tomatoes, diced
1/2 cup kalamata olives, halved
1/4 cup artichoke hearts, diced
1/2 cup feta cheese, crumbled
2 cloves garlic, minced
1 tbsp olive oil
1 tsp apple cider vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste

Directions:
In a pan, heat a small amount of olive oil over medium heat; add garlic, cook until slightly golden, and remove from heat (If you prefer a stronger and more distinct raw garlic taste you can omit this step). In a mixing or serving bowl, combine all of the ingredients and season to taste. Serve on top of crostini (toasted French baguette slices).


Garden Vegetable Bruschetta

Ingredients:
6 – 7 plum or roma tomatoes, diced
1 zucchini, diced
1 summer squash, diced
1/4 cup red onion, diced
1/4 cup frozen peas, thawed to room temperature
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon zest
6 – 8 basil leaves, cut into ribbons
Salt and pepper, to taste
Herbed goat cheese

Directions:
In a mixing or serving bowl, combine the first 10 ingredients and season to taste. Spread herbed goat cheese on top of crostini and top with bruschetta mixture.


Mushroom, Brie, and Onion Marmalade Bruschetta

Ingredients:
1 lb. mushrooms (button, crimini, and portabella mix), diced
2 cloves garlic, minced
Rosemary, salt and pepper, to taste
3 red or sweet onions, thinly sliced
1/3 cup dry red wine
1/3 cup red wine vinegar
1/4 cup light brown sugar, packed
1/4 cup honey
1 lb. brie wheel, rind removed, thinly sliced

Directions:
In a saucepan, combine onions, wine, vinegar, brown sugar, and honey. Stir constantly over medium heat until brown sugar has dissolved; reduce heat and simmer for 30 minutes until sauce is marmalade consistency. Meanwhile, heat small amount of butter over medium heat; add mushrooms. Cook until soft and slightly browned; add garlic, rosemary, and seasonings to taste. Cook until garlic is lightly browned. To assemble, top each crostini with 1 slice of brie, top with a good amount of the mushrooms, and finally a small amount of the onion marmalade.

Cannellini and Arugula Salad Crostini

Ingredients:
1 French baguette
Olive oil
Salt and pepper
1 clove garlic, minced
1/2 cup pancetta, diced
1 can (15 oz.) cannellini beans
1 cup ricotta cheese
4 cups baby arugula, packed
1 cup tomatoes, diced
1/4 cup pine nuts
2 tbsp fresh lemon juice
1 tsp fresh lemon zest
1 tbsp balsamic vinegar
Parmesan cheese

Directions:
Heat oven to 375°. Cut baguette into about 1/2” slices; brush top with olive oil and sprinkle with salt and pepper. Bake in oven for 10 – 15 minutes until golden brown and crisp. Meanwhile, drain cannellini beans and rinse. Heat up a small amount of olive oil over medium heat; add pancetta. Cook until pancetta is crisp and browned; add garlic. Cook until garlic is lightly golden; remove mixture from pan. In a food processor, combine drained cannellini beans and ricotta cheese; purée until mixture is a smooth consistency. Remove blade and stir in pancetta mixture. Spread about 2 tablespoons of the purée onto each piece of crostini. In a separate bowl, toss together arugula, tomatoes, pine nuts, 4 tablespoons olive oil, lemon juice and zest, and balsamic vinegar. Top each crostini with a small amount of salad. Next, use a vegetable peeler to shave parmesan cheese curls; top each crostini with desired amount of parmesan curls. Now it’s time to serve and enjoy this perfect blend of decadent and fresh!