Roasted Garlic-Bacon Dip

For this recipe I used already roasted garlic found at Stop and Shop or Big Y supermarkets.

Ingredients

• 1 1/2 cups Fat Free Sour Cream
• 3/4 Cup Low Fat Mayonaise
• 1/2 Cup Chopped Chives
• 1/2 Cup Chopped Scallions
• Couple of shakes of Worcestershire Sauce
• 6 slices crispy bacon
• salt and pepper

Directions

Add all ingredients to a bowl and fold, chill before serving

Crispy Mashed Potato Cakes

Ingredients


• 2 large Idaho potatoes, 2 pounds total weight
• 3 to 4 ounces cream cheese
• 2 tablespoons sour cream
• 2 scallions, very finely chopped
• 2 teaspoons lemon zest
• 1 egg, lightly beaten
• Salt and freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter

Directions


Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.

Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

Well-Dressed Salmon

Ingredients


• 1/2 seedless English cucumber
• 2 small plum tomatoes - deseeded
• 1 shallot or 1/4 red onion, finely chopped, divided
• 2 tablespoons Dijon mustard
• 2 tablespoons sugar
• 1/4 cup white wine vinegar
• 1/2 cup extra-virgin olive oil, plus a drizzle
• 1/4 cup finely chopped fresh dill
• Salt and freshly ground black pepper
• 6 (4-ounce) skinless salmon fillets
• Seafood seasoning (recommended: Old Bay)

Directions


On a cutting board, dice cucumber into 1/4-inch pieces - to peel or not to peel is up to you. Seed and dice the tomatoes into 1/4-inch pieces. Combine the cucumber, tomatoes and half of the shallots or red onion in bowl and reserve.

In a small bowl, whisk together mustard, sugar, and white wine vinegar and remaining half of the shallots. Stream in extra-virgin olive oil while continuing to whisk. Stir in dill and season dressing with salt and pepper, to taste.

Season the salmon with seafood seasoning and a little black pepper. Heat a nonstick skillet with a drizzle of extra-virgin olive oil over medium-high heat. Place salmon rounded side down and cook until golden and a little crispy at edges, 3 to 4 minutes. Flip and cook 2 minutes more for a pink center, 4 minutes for opaque fish.

Transfer salmon to dinner or serving plates, top with the cucumber-tomato relish and cover with a liberal amount of dill dressing.

Whipped Creamy Garlic Bread Dip

• Small jar of Garlic Puree or Minced Garlic
• EVOO
• 6 Egg WHites

1. Dump Garlic in a blender.
2. Add EVOO and blend for 10 seconds
3. Add Egg Whites and pulse a few times.

You should have a white fluffy spread when done.

Southwest Chicken Salad with Cilantro Ranch Dressing

FOR THE SALAD

• 3 Cups Romaine Chopped
• 1 Pint Cherry Tomatos
• 1 Cup Chopped Red Onion
• 1 Cup Sliced English Cucumber
• 2/3 Cup Black Beans Rinsed
• 5 Slices Crisp Bacon, chopped
• 3/4 Cup Reduced Fat Shredded Mexican Cheese
• 1 Oz Doritos Nacho Chips, broken
• 4 3oz Thin Chicken Breasts

FOR THE DRESSING

• 8 Oz bottle of Hidden Valley Light Ranch
• 1 Cup of Cilantro

INSTRUCTIONS

1. Cook Chicken, when done slice into strips, portion is about 3 oz
2. Cut Romaine and place into a bowl.
3. Add tomatos.
4. Add Onions
5. Add Cucumbers
6. Toss Well
7. Take serving bowls, place salad in the bowls
8. Add beans, bacon, and cheese.
9. Top with Chicken

DRESSING

1. Hidden Valley Light Ranch add 1 cup of Cilantro and blend.

UNOFFICIAL WEIGHT WATCHERS POINTS VALUE = 9 Points

Steak bruschetta

STEAK
16 Oz Flank Steak
Pinch of Salt and Pepper

BREAD
1 Slice Grilled Hearth Bread
1 tsp minced Garlic
2 tbsp EVOO
Pinch of Salt and Pepper

SAUCE
3 tbsp EVOO
1 tsp minced Garlic
Pinch of Red Pepper Flakes
2 oz Juliene Red Onion
2 oz Shitake Shrooms
2 Oz Button Shrooms
1/2 Cup White Wine
1 Tbsp softened Butter
Pinch of Salt and Pepper

Season the steak with salt and pepper and grill at least 3 minutes per side.
Finish cooking steak in a pan in the oven.

4 Minutes for Rare
5 Minutes for Medium
Or longer for Well.

Rub Hearth Bread with garic and evoo, salt and pepper. Grill on both sides until golden brown.

While steak and bread are grilling, heat evoo in saute pan. Add garlic, red pepper, red onions and shrooms. Saute till golden brown. Add white wine. Allow sauce to reduce to 2/3 to 3/4 the original volume. Finish by adding softened butter, salt and pepper.

Place bread on plate, add slced steakn and ladle the sauce on top. Garnish with sprig of parsely.

Bacon, Leek and Tomato Spaghetti

• 3 leeks
• 2 tablespoons EVOO - Extra Virgin Olive Oil
• 6 slices center-cut bacon, thinly sliced
• 3 cloves garlic, very thinly sliced or chopped
• Salt and pepper
• 1 28-ounce can Italian whole tomatoes in purée
• 1/4 cup flat-leaf parsley, chopped
• 1 pound spaghetti
• Freshly grated Parmigiano-Reggiano cheese
• A handful of fresh basil, thinly sliced or chopped

 

1. Trim tough tops and root ends of the leeks. Halve them lengthwise and thinly slice. Fill sink or large bowl with water and wash leeks, separating layers and swishing them around in water. Dry in a salad spinner or on kitchen towel and reserve.
2. Bring a large pot of water to a boil for the pasta.
3. Heat a deep skillet over medium-high heat with EVOO, 2 turns of the pan. Add bacon and crisp. Add reserved leeks and garlic, cook 2-3 minutes to soften. Season liberally with black pepper.
4. Add tomatoes and purée to pan and mash up tomatoes. Bring up to a simmer and let thicken over low heat while you cook pasta. Stir in parsley.
5. Salt pasta water and cook pasta to al dente. Drain pasta and toss with sauce for a minute or so. Serve in shallow bowls with cheese and basil on top.