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Recipes
Chimichurri Sauce
By Scout0421
Place all ingredients into a food processor fitted with a standard blade
- 1/4 cup nonfat plain Greek-style yogurt
- 2 tbsp red wine vinegar
- 1 tbsp evoo
- 1 tbsp low sodium vegetable broth
- 20 sprigs fresh flat-leaf parsley
- leaves from 5 sprigs fresh oregano
- 4 cloves garlic
- 1/2 tsp red pepper flakes
- 1/4 tsp fine sea salt, divided
Cuban Sandwich Quesadilla
By Scout0421
Servings: 1 • Serving Size: 1 • Old Points: 4 pt • Points+: 5 pts Calories: 185
- 1 oz skinny slow cooked pernil
- 1 slice reduced fat swiss (I used Sargento)
- 1 oz ham (I uses Hillshire Farm 97% fat free)
- 1 slice kosher pickle
- mustard
- 6 inch low carb whole wheat tortilla (La Tortilla Factory)
Mushroom and Lentil Pot Pies with Gouda Biscuit Topping
By Scout0421
Preheat the oven to 400 degrees
- Filling
- 1/2 cup french green lentils
- 1/4 tsp salt
- 1 ounce dried porcini mushrooms
- 2 Tbs olive oil, divided
- 6 ounces fresh mushrooms, sliced
- 1 medium onion, chopped
- 1 carrot, cut into 1/4-inch thick rounds
- 1 1/2 tsp ground sage
- 1 tsp fresh thyme
- 2 large garlic cloves, minced
- 2 Tbs all-purpose flour
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch chunks
- 4 tsp soy sauce
- 1 Tbs tomato paste
- Topping
- 1 cup plus 2 Tbs all-purpose flour
- 6 Tbs yellow cornmeal
- 1 1/4 tsp baking powder
- 1/2 tsp salt
- 4 Tbs chilled unsalted butter, diced
- 1/2 cup buttermilk
- 3/4 cup shredded Gouda Cheese
Crockpot Mediterranean Roast Turkey
By Scout0421
Calories: 368 per serving
- 2 cups chopped onion (about 1 large)
- 1/2 cup pitted kalamata olives
- 1/2 cup julienne-cut drained oil-packed sun-dried tomato halves
- 2 tablespoons fresh lemon juice
- 1 1/2 teaspoons bottled minced garlic
- 1 teaspoon Greek seasoning mix (such as McCormick's)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1 (4-pound) boneless turkey breast, trimmed
- 1/2 cup fat-free, less-sodium chicken broth, divided
- 3 tablespoons all-purpose flour
Roasted Kohlrabi
By Scout0421
1.Preheat an oven to 450 degrees F (230 degrees C)
- 4 kohlrabi bulbs, peeled
- 1 tbsp olive oil
- 1 clove garlic, minced
- salt and pepper to taste
- 1/3 cup grated parmesan
BBQ Grilled Pork Chops
By Scout0421
Apply Neely’s seasoning to each pork chop
- 4 pork chops (about ½ inch thick)
- Neely’s Seasoning (recipe follows)
- Neely’s BBQ Sauce (recipe follows)
Turkey & Quinoa Meatloaf
By Scout0421
1.Bring the quinoa and water to a boil in a saucepan over high heat
- 1/4 cup quinoa
- 1/2 cup water
- 1 teaspoon olive oil
- 1 small onion, chopped
- 1 large clove garlic, chopped
- 1 (20 ounce) package ground turkey
- 1 tablespoon tomato paste
- 1 tablespoon BBQ sauce
- 2 tablespoons Worcestershire sauce
- 1 egg
- 1 1/2 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons brown sugar
- 2 teaspoons Worcestershire sauce
- 1 teaspoon water
Peach Cream Cheese Tart
By Scout0421
To Make the Tart Crust: Using a mixer fitted with a paddle attachment, mix the flour, salt, sugar, and lemon zest ...
- Lemon Zest Tart Crust:
- 2 cups all purpose flour
- 1/2 tsp salt
- 1/3 cup sugar
- 1 tsp lemon zest, preferably organic
- 2/3 cup (11 tbsp) chilled unsalted butter
- 1 large egg, lightly beaten
- 1/4 cup chilled heavy whipping cream (more as needed)
- Cheese Filling:
- 8 oz cream cheese, at room temperature
- 1/2 cup sugar
- 1/2 cup mascarpone cheese
- 1 tbsp vanilla extract
- 2 large eggs
- 1/2 cup all purpose flour
- 1/4 tsp salt
- Fruit Topping
- 2 tsp ground cinnamon
- 1/2 cup sugar
- 5-6 large peaches, pears, or apples
- Glaze
- 1/2 cup apricot jam
- 3 tbsp brandy
- 3 tbsp water
Chicken and Cavatelli Soup
By Scout0421
Servings: 5 • Size: 2 thighs w pasta and broth • Old Points: 7 pts • Points+: 9 pts (If using white meat, 7 ...
- 1 tbsp butter
- 1 medium onion, sliced thin
- 2 tbsp all purpose flour
- 5 cups low sodium fat free chicken broth
- 1 cup celery, sliced
- 2 large carrots, sliced
- 1 clove garlic, minced
- 2 bay leaves
- salt and fresh pepper to taste
- 10 skinless chicken thighs, all fat removed
- 8 oz frozen ricotta cavatelli (or orecchiette) pasta
Sagaponack Corn Pudding
By Scout0421
WW Core Points: 6 per serving
- ¼ lb (1 stick) unsalted butter
- 5 cups fresh yellow corn kernals cut off the cob (6 to 8 ears)
- 1 cup chopped yellow onion (1 onion)
- 4 extra large eggs
- 1 cup skim milk
- 1 cup FF half & half
- ½ cup yellow cornmeal
- 1 cup FF ricotta cheese
- 3 tbsp chopped fresh basil leaves
- 1 tbsp sugar
- 1 tbsp kosher salt
- ¾ tsp fresh ground black pepper
- ¾ cup (6 oz) grated extra sharp reduced fat cheddar, plus extra to sprinkle on top