Baked Cod

• 1 lb Cod or Scrod (You can use any mild white fish)
• 1/2 Cup Breadcrumbs (Best if use seasoned salad croutons, pounded into crumbs)
• Juice of 1 Lemon, plus some lemon zest
• 1 TBSP melted light butter
• Pam spray
• Salt/Pepper (To make fish happy)
• Garlic clove, minced
• 1/2 to 3/4 cup dry white wine

1. Set oven at 425 degrees
2. Rinse fish and pat dry, place on Pam sprayed glass baking dish, season with salt/pepper
3. Melt butter
4. Place breadcrumbs in a bowl, add garlic and butter, mix well
5. Spread breadcrumb mix over fish
6. Pour wine around fish, do not drown the fish.
7. Bake for 10 to 12 minutes to fish is white and flaky.

Serves 2

Artichoke Cheese Dip

• 1 cup mayonnaise
• 1 cup grated Parmesan cheese
• 1 can (14 ounces) artichoke hearts, drained and chopped
• dash garlic powder
• 2 tablespoons finely chopped green onion
• 1 to 2 tablespoons chopped ripe tomato

1. Combine mayonnaise, Parmesan cheese, artichokes, and garlic powder; blend well.
2. Spread mixture in a 9-inch pie plate. Bake at 350° for about 25 minutes, or until lightly browned. Garnish with the green onion and chopped tomato. Serve with assorted crackers or tortilla chips

Bacon Cheddar Chilpote Dip

• 8 oz. Mayonnaise
• 8 oz. Sour Cream
• 7 oz. Can of Chipotle Peppers in Abodo Sauce
• half of a 2 oz. Jar of Hormel Real Bacon Pieces
• 1 cup Kraft Finely Shredded Sharp Cheddar Cheese

1. Finely chop chipotle peppers.
2. Mix peppers with sour cream and mayonnaise.
3. Fold in bacon and cheddar cheese.
4. Refrigerate for at least two hours. Serve with Frito Scoops.

Clam Dip with garlic

• 1 can (8 ounces) minced clams
• 1 clove garlic, cut in half
• 8 ounces cream cheese, room temperature
• 2 teaspoons lemon juice
• 1 1/2 teaspoons Worcestershire sauce
• drop or two of Tabasco sauce
• 1/2 teaspoon salt
• pinch pepper

1. Drain clams, reserving 1/4 cup of the juice.
2. Rub a medium serving bowl with the garlic halves.
3. Add cream cheese; beat with fork until smooth. \
4. Mix in remaining ingredients and the reserved 1/4 cup of clam juice. Blend well.
5. Cover and refrigerate for 1 hour before serving.

Makes about 1 1/2 cups of clam dip.

Hot Crab Dip

• 1 can (7 1/2 ounces) crab meat, drained and flaked
• 1 hard cooked egg, chopped
• 1/2 cup mayonnaise
• 2 teaspoons lemon juice
• 1/2 teaspoon dry mustard
• 1/2 teaspoon onion powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

1. Combine crab, hard cooked egg, mayonnaise, and remaining ingredients; mix to blend well. Cover and crab dip. Serve crab dip with assorted crackers.

Makes about 2 cups of hot crab dip.

Green Goddess Dressing

• 1 cup mayonnaise
• 1/2 cup sour cream
• 3 tablespoons tarragon vinegar
• 1 tablespoon lemon juice
• 1/3 cup finely chopped parsley
• 3 tablespoons finely minced onion
• 3 tablespoons mashed anchovy fillets
• 1 tablespoon chopped chives
• 2 teaspoon chopped capers
• 1 clove garlic, minced
• 1/8 teaspoon salt
• 1/8 teaspoon pepper

1. Blend thoroughly all ingredients; cover Green Goddess Dressing tightly and refrigerate for 3 to 4 hours before using.

Mustard Vinaigrette

• 1 cup olive oil
• 1/3 cup white wine vinegar
• 4 tablespoons Dijon mustard
• 1 tablespoon plus 2 teaspoons Worcestershire sauce
• 1 teaspoon sugar or 1 packet of equal
• 2 cloves garlic, mashed and finely minced
• salt, to taste
• pepper, to taste

1. Combine all ingredients except salt and pepper.
2. Whisk or shake in a covered jar.
3. Add salt and pepper to taste.

Makes about 1 3/4 cups.

Carrot Apple Raisin Salad

• 6 carrots, thinly sliced
• 2 Granny Smith apples, peeled and diced
• 1 TBSP grape or apple juice
• 2 TBSP fresh lemon juice
• ½ tsp cinnamon
• ½ cup raisins

1. Steam carrots 5 minutes. Mix with remaining ingredients. Chill at least 1 hour

Serves 3
Points Plus (see below)


All ingredients put in the recipe builder have a points plus value of 5 per serving

If I leave out the apple and account for half the carrots it is 3 points plus. If I leave out both the apple and carrots and choose to call both zero point foods, it is 2 points plus per serving.

Toasted Quinoa Salad With Lemon and Herbs

• 2 tsp olive oil
• 10 oz uncooked quinoa
• 1 ¼ cups water
• ¼ cup fresh lemon juice
• 2 tsp lemon zest
• ¼ cup fresh chopped parsley
• ¼ cup watercress, fresh, chopped\
• 1 TBSP thyme, chopped\
• 2 medium stalks celery, diced
• 1 medium cucumber, diced

1. Heat 1 tsp oil in large skillet over medium heat, add quinoa and toast in oil until fragrant, about 5 minutes.
2. Add water, cover and reduce heat to low. Let steam for 15 minutes.
3. Place toasted, steamed quinoa in large bowl and add remaining ingredients, mix well. Let sit 15 minutes to allow flavors to blend. Serve at room temperature

Serves 6
5 Points Plus Each

Crockpot Pork Shoulder

• Pork Shoulder about 4 to 7 pounds, bone-in or boneless
• 1/4 cup of water
• salt and pepper lightly
• barbecue sauce - Sweet Baby Rays or KC Masterpiece

1. Place the meat in the slow cooker with water, salt and pepper.
2. Cover and cook on HIGH for 1 hour.
3. \Turn to LOW and cook 7 to 9 hours longer, until very tender.
4. Remove roast and discard fat and juices.
5. Chop or shred the pork; return to slow cooker. Mix a little barbecue sauce into the meat for flavor. Cook for about 1 hour longer, until hot.
6. Serve on warm split sandwich buns with coleslaw and extra barbecue sauce on the side

Layered Bean Dip

• 2 cups finely chopped lettuce
• 1 can (16 oz) Barbecue-style baked beans
• 1 cup chopped plum tomatoes, about 2 medium tomatoes
• 1 Cup Jalapenos
• 1 cup shredded sharp Cheddar cheese
• 1/2 cup sour cream
• 1/2 cup peppercorn ranch salad dressing
• 5 slices bacon, cooked until crisp, crumbled
• 1/4 cup sliced green onion
• tortilla chips for dipping

1. In a 9-inch pie plate, layer shredded lettuce, beans, chopped tomatoes and cheese. Combine sour cream and salad dressing. Spoon over cheese. Sprinkle with bacon and green onion. Serve bean dip immediately or store covered in refrigerator for up to 2 hours. Serve with tortilla chips or assorted chips or crackers.

Makes 8 servings.

Gordon Ramsay's Baked Chicken with Eggplant, Tomato and Zucchini Ragout

• 5 tbsp olive oil, plus extra
• 8 large boneless skinless chicken breasts
• sea salt and black pepper (I use kosher)
• 4 banana shallots (unpeeled), smashed
• 2 medium eggplants trimmed and chopped.
• handful of thyme sprigs
• handful of rosemary sprigs
• 4 zucchini, trimmed and chopped
• glass of dry white wine
• 8 plum tomatoes, peeled, seeded, and chopped (or 1 14oz can of chopped tomatoes)

 

1. Pre-heat the oven to 375f. Heat a large skillet and add 3tbsp. olive oil.

2. Season the chicken breasts with salt and pepper. Sear the chicken in batches: cook skin side down

    for 3-4 minutes until golden brown and then heat the other side for about 3 minutes. Transfer the chicken  

    to a plate.

3. Add 2 tbsp. olive oil to the pan and add the shallots, garlic, eggplants, and a few thyme and rosemary  

    sprigs. Cook for 5-7 minutes, stirring occasionally until the onions are translucent. Season with salt and 

    pepper.

4. Add the zucchini and pour in the wine. Reduce down until about half the wine is left. While you’re
    reducing, put an oiled oven-safe pan in the oven to heat up.

 

 

 

5. Stir the tomatoes into the vegetables and add to the roasting pan. Place the seared chicken breasts on top and scatter some more herb sprigs on top. Bake in the oven for 5-10 minutes or more if needed until the chicken is cooked through.

 

 

 

6. Let the meal sit for about 5 minutes after removing it from the oven and you’re done! Serve at once with bread.

 

 

 

Gordon Ramsay's Broccoli Soup

SIMPLE VERSION

• 1 large or two medium broccoli clusters (as fresh as possible)
• Salt (3 tsp.)
• Ground Black Pepper (4-5 turns on the grind wheel)
• Water
• Olive Oil

FANCY VERSION

• Goat Cheese
• Spiced Walnuts

1. Bring water to a boil in a large stock pot. Add a large pinch of salt (1 – 1 1/2 Tbsp.). Add broccoli and boil rapidly.
2. You will want to slice your goat cheese at this point if you’re making the fancy version. Dip the knife into the boiling hot water before each slice for even smooth cuts. Cut two slices of goat cheese per bowl being served. After cutting, use the hot smooth side of your knife to smooth one side of the cheese slices for appearance.
3. Your broccoli is finished cooking when you can pierce it with little or no effort. Remove the stock pan from the stove burner. DO NOT POUR THE WATER OUT! Use a slotted spoon to add broccoli to a blender but be careful because it’s boiling hot! Pour enough of the water left over from cooking the broccoli to fill the blender half way. Add a pinch (or more) of salt. Use several pulses on your blender to break the broccoli up and then puree for several seconds.
4. If you are making the fancy version, add five walnuts to the bottom of a shallow bowl and then place pieces of goat cheese on top of them.
5. Pour soup into shallow bowl. Drizzle lightly with olive oil and serve at once! Delicious!

Gordon Ramsay's Beef Wellington

• 3/4 lbs Beef fillet
• 3/4 lbs Flat mushrooms
• 4 slices Parma ham (can substitute with Prosciutto)
• English mustard for brushing meat
• 1/2 lbs puff pastry
• 2 Egg yolks
• 8 New potatoes
• 1 Clove garlic, crushed
• 1 Sprig thyme (fresh)
• 2 large baby gem lettuce
• Salt and pepper
• Olive oil
• Mustard vinaigrette, optional

1. Pre-heat the oven to 400 degrees Fahrenheit.

2. Heat oil in a large pan and sear the meat on all sides. Don’t cook the meat, just brown each side. Let it cool and then brush it with the mustard.
3. Chop the mushrooms in a food processor to make a puree. Throw the puree in a hot pan with no oil and sweat out all of the liquid. Let the water evaporate and then set it aside to cool.
4. Lay four slices of parma ham down on a large piece of cling film, slightly overlapping, then brush with mushroom mixture.
5. Put the beef in the middle of the ham and roll the ham around the beef using the cling film. Twist the ends of the cling film to tighten the roll, then refrigerate it for 15 minutes to let it set.
6. Roll your puff pastry and then brush the edges with Egg Wash. Roll the pastry over the beef completely covering it. Cut off any excess pieces. Egg Wash the top. Put your roll back in the fridge for 5 minutes. Egg Wash again and bake for 35-40 minutes. Let it cool for 10 minutes before slicing.
7. Par boil the potatoes in salted water. Quarter them and leave the skin on. Sauté in olive oil and butter with the garlic and thyme, until browned and cooked through. Season. Remove the thyme and garlic before serving.
8. Separate the outside leaves of the baby gem (leaving the smaller inner ones for salads) and very quickly sauté them in a pan of olive oil with a little salt and pepper – just enough to wilt them.
9. Serve hearty slices of the Wellington alongside the sautéed potatoes and wilted baby gems. A classic mustard vinaigrette makes a great dressing.

Beer Marinaded Beef

• 12 oz beer (Sam Adams Summer Ale)
• 2 TBSP olive oil
• 1 medium clove garlic, peeled and mashed
• 2 TBSP lemon juice
• 1 TBSP dark brown sugar
• 1 tsp table salt
• 1/8 tsp whole cloves
• 1 ½ lb. raw, lean flank steak, 1 inch thick, rinsed and patted dry

1. In 9x13 inch glass baking dish, combine beer, oil, garlic, lemon juice, sugar, salt and cloves. Add steak and soak at least 2 hours and up to 24. Cover and refrigerate.
2. Grill or broil meat to desired doneness. Remove from heat and keep warm
3. In the meantime, pour marinade in saucepan and boil 2-4 minutes and reduce. Slice steak, each serving is about 4 ounces and add juice.

Serving Size = 4 oz
Number of Servings = 6
Weight Watchers Points Plus = 6

Ratatouille Pasta

• 12 ounces whole wheat spaghetti
• 1 dried ancho or pasilla chile pepper
• 3 cups diced (1/2-inch cubes) unpeeled eggplant (8 ounces)
• 2 teaspoons olive oil
• 1 medium red onion, coarsely chopped
• 1 yellow or red bell pepper, coarsely chopped
• 6 cloves garlic, sliced
• 2 cans (14 1/2 ounces each) stewed tomatoes, undrained, coarsely chopped
• 1 cup packed mesclun (mixed baby salad greens)
• 1 tablespoon chopped fresh thyme or lemon thyme

1. Cook pasta according to package directions. Meanwhile, heat a large, deep skillet over medium-high heat until hot. Add the chile pepper; cook, turning occasionally until fragrant and toasted, about 2 minutes. When the chile pepper is cool enough to handle, discard its stem and set the seeds aside for a garnish. Chop the chile pepper.
2. Add eggplant to hot skillet; cook until browned, about 4 minutes, stirring frequently. Add oil, then chopped onion, bell pepper, and garlic; cook 3 minutes, stirring occasionally. Add tomatoes and chile pepper. Reduce heat; simmer uncovered 10 minutes or until vegetables are tender and sauce thickens. Remove from heat; stir in salad greens. Salt to taste. Drain pasta; transfer to four serving plates. Top with sauce. Garnish with reserved chile pepper seeds and thyme. Serves 4.

Nutrition Facts

Per serving: 394 calories; 0.5 g saturated fat; 0.6 polyunsaturated fat; 1.8 monounsaturated fat; 6.4 g protein; 37.6 g carbohydrates; 5.6 g fiber

Grilled Garlic Cilantro Bread

• 1 loaf French bread (20 to 24 inches long)
• 12 tablespoons (1-1/2 sticks) salted butter, at room temperature
• 3 cloves garlic, minced
• 1/3 cup finely chopped fresh cilantro
• 1/2 teaspoon black pepper
• Set up the grill for direct grilling and preheat to medium-high.

1. Cut the bread sharply on the diagonal into 1/2-inch-thick slices and arrange them on a baking sheet.
2. Place the butter in a medium bowl and cream it using a whisk or wooden spoon. Add the garlic, cilantro, and pepper and beat until the butter is creamy. Using a spatula or knife, spread the garlic butter on both sides of the bread slices.
3. When ready to cook, place the bread on the hot grate and grill until golden brown on both sides, 1 to 3 minutes per side. Don't take your eyes off the grill for a second as buttered bread can burn quickly. If it starts to burn, use tongs to move the slices to a cooler area of the grill. Remove the bread from the grill and serve at once

Carolina Pulled Pork Sliders with Mustard Sauce

For the rub and Boston butt:

• 2 tablespoons dry mustard
• 2 tablespoons sweet paprika
• 2 tablespoons salt
• 2 tablespoon freshly ground black pepper
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 Boston butt (bone-in pork shoulder roast), 5 to 7 pounds

For the mop sauce:

• 2 cups distilled white vinegar
• 1/2 cup Dijon-style mustard
• 1/2 cup water
• 1 tablespoon salt
• 2 teaspoons freshly ground black pepper

For serving:

• 24 mini hamburger buns (ideally mini brioche rolls)
• 6 tablespoons butter (optional), melted
• Thinly sliced sweet pickles

For cooking Pork:

• 4-1/2 cups hardwood chips (preferably hickory), soaked in water to cover for 1 hour, then drained
• Combine the dry rub ingredients in a small bowl and stir to mix. Sprinkle the rub all over the pork, patting it onto the meat with your fingertips. Let the pork cure at room temperature while you make the mop sauce.
• Make the mop sauce. Combine the vinegar, mustard, water, salt and pepper in a large nonreactive mixing bowl, add 1/2 cup of water, and whisk until the salt dissolves.
• Set up the grill for indirect grilling and preheat to medium. If using a gas grill, place all the wood chips or chunks in a smoker box or smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-low. If using a charcoal grill, place a large drip pan in the center, preheat the grill to medium-low, then toss 1 cup of the wood chips or chunks on the coals.
• When ready to cook, place the pork, skin side up, if there is one, in the center of the hot grate over the drip pan and away from the heat. Cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 2-1/2 to 3 hours. (You can also cook the pork in a smoker at 225 degrees for 4 to 6 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the pork should be about 190 degrees F.
  If the pork starts to brown too much (and it probably will), cover it loosely with aluminum foil, but remember that the browned bits are good, too.
• Every hour for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. If using a charcoal grill, every hour you'll need to add 12 fresh coals and 1/2 cup of wood chips or chunks to each side.
• Transfer the pork to a cutting board, cover it loosely with aluminum foil, and let it rest for 20 minutes before coarsely chopping with a cleaver. Place the pork in an aluminum foil pan. If you are not quite ready to serve, cover the pan with aluminum foil and place it on a warm—not hot—grill or in a low oven.
• If desired, brush the buns with the melted butter and lightly toast them on the grill. Load each bun with pork and slather with mustard sauce. Top with pickle slices and serve at once.

SOUTH CAROLINA MUSTARD BARBECUE SAUCE

• 1 tablespoon butter
• 1 slice bacon, cut crosswise into 1/4 inch slivers
• 1 small onion, finely chopped
• 3/4 cup Dijon mustard
• 3/4 cup firmly packed brown sugar
• 3/4 cup distilled white vinegar
• 1 tablespoon hot sauce (preferably Crystal), or more to taste
• Coarse salt and freshly ground black pepper

1. Melt the butter in a heavy nonreactive saucepan over medium heat. Add the bacon and onion and cook until lightly browned, 3 to 4 minutes. Pour off all but 1 tablespoon fat.
2. Stir in the mustard, brown sugar, vinegar, and hot sauce. Let the sauce simmer, uncovered, until thick and richly flavored, 6 to 10 minutes. Taste for seasoning, adding more hot sauce as necessary and seasoning with salt and pepper to taste.
3. Let the sauce cool to room temperature before serving. In the unlikely case you have any mustard sauce left, store it in a clean jar in the refrigerator. It will keep for at least a week; bring it to room temperature before serving

Makes about 3 cups

Southern Mustard Slaw

DRESSING:

• 1/4 cup Dijon mustard
• 1/4 cup mayonnaise
• 1/4 cup sugar
• 1/4 cup distilled white vinegar
• 1/2 teaspoon celery seed
• 1/2 teaspoon freshly ground black pepper, or more to taste
• Salt

SLAW:

• 1 small or 1/2 large head green cabbage (about 1-1/2 pounds), finely shredded
• 1/2 red bell pepper, finely diced

1. Make the dressing: Place the mustard, mayonnaise, and sugar in a large nonreactive mixing bowl and whisk until smooth. Whisk in the vinegar, celery seed, and black pepper.
2. Stir in the cabbage and bell pepper. Taste for seasoning, adding salt and pepper as necessary. Refrigerate until serving time. The slaw can be made up to 1 day ahead

Makes 5 to 6 cups of Slaw

Chilled Veggie Soup

• 2 ¼ cups low sodium chicken broth
• 1 ½ cup fresh or frozen edamame, thawed
• 1 cup water
• 3 scallions sliced
• 1 celery stalk sliced
• ½ pound fresh sugar snap peas, trimmed and sliced
• ¼ cup fresh mint leaves, finely chopped
• 4 tsp fat free half and half

1. Bring broth, edamame, water, scallions and celery to boil in saucepan. Reduce heat and simmer, covered, until tender…10-15 minutes. Uncover and add sugar snap peas and return to boil. Reduce heat and simmer until snap peas are crisp tender, 2 minutes.
2. Puree mixture in blender in batches. Transfer puree to large bowl, stir in mint. Let soup cool to room temperature, then refrigerate 3-24 hours.
3. To serve divide into 4 bowls. Drizzle each with 1 tsp of half and half and use a knife to marbleize.

Serves 4
4 Points Plus