Yukon Gold Potato Salad

Ingredients:

2 lbs. Yukon Gold potatoes, cut into 1-2 inch cubes and boiled until soft
3 eggs, hard boiled
1/4 c. light Miracle Whip
1 Tbs. sweet and hot mustard
1/2 tsp. garlic salt
1/4 tsp. celery salt
1/2 tsp. fresh cracked black pepper
1 c. chopped dill pickle
1 tsp. fresh chopped dill
Paprika for garnish

Combine the miracle whip, mustard, garlic salt, celery salt and pepper together in a large bowl. Stir in the pickle, dill and potatoes until well combined. Chop two of the hard boiled eggs and gently stir into the potato salad. Add a sliced boiled egg on top and garnish with paprika.

Lemon and Herb Baked Salmon

Spring is FINALLY here. The snow has all melted, it is still only in the high 40's to mid 50's but hey, the sun is out so I will take it! In honor of this sunny weather, here is a salmon recipe that uses fresh herbs, garlic and fresh lemon juice.

Ingredients:

3 oz. butter
1 tsp. salt
Zest from 1 lemon
1 Tbs. fresh parsley
2 tsp. fresh dill
1 tsp. minced garlic
1/2 tsp. cracked pepper
3-4 salmon fillets (4-5 oz. each)

Preheat the oven to 400 degrees and line a baking sheet with parchment paper. In a small bowl, combine all of the above ingredients together, minus the salmon, cover, and microwave for 30-45 seconds. Stir the mixture. Place the salmon fillets skin side down on the parchment paper and top with the melted butter and herb sauce. Bake for 10-12 minutes until the salmon is fully cooked through.

Mini Canadian Bacon and Dill Toasts

These little tasty toasts go great as a side with some over easy eggs, or would even be good as an appetizer at a casual gathering. You could also add some scrambled eggs on top and call them little mini breakfast pizzas!

Ingredients:

3 Sara Lee Hawaiian Dinner Rolls (or King's Hawaiian), cut in half
24 mini pizza style Hormel Canadian Bacon slices
1 Tbs. fresh chopped dill
I Can't Believe It's Not Butter, Extra Virgin Olive Oil Spray
1/8 c. reduced fat shredded marble (or colby) cheese

Flatten each dinner roll half using a rolling pin or your palm. Spray each half (cut side up) with the evoo spray. Heat a large skillet to medium heat and place the bread butter side down. Cook 1-2 minutes until the butter spray turns the bread a deep golden brown. Heat the oven to broil.

Line a baking sheet with parchment paper. Place the toasted buns golden side up. To the top of each, add 4 slices of Canadian bacon.

Sprinkle the top with about 1 tsp. shredded cheese each, and then finish with the fresh dill. Stick under the broiler for 1 minute or less, or just until the cheese melts.

Dill Pumpkin Seeds

Never throw out seeds!! From pumpkin, to acorn squash you can ALWAYS bake and flavor them and make them into a tasty snack.

1 tsp olive oil
1 tsp white vinegar
1 tsp dill
1/2 tsp garlic powder
1/2 tsp sea salt
1/8 tsp fresh cracked pepper

Soak the seeds in a salt water bath for at least two hours. Drain the seeds and pat dry with paper towel or a kitchen towel. Preheat the oven to 300 degrees. Line a baking sheet with parchment paper. In a small bowl, combine the olive oil, white vinegar, dill, garlic powder, sea salt and cracked black pepper. Toss with the seeds and spread in an even layer on the prepared baking sheet. Bake for 25-30 minutes. Let sit for five minutes on the baking sheet to cool before removing.

Dill Pepper Frittata for One

I have come to the conclusion that every time my husband goes out of town, and I am stuck at home alone, I always cook something breakfast related for every meal. And about 90 percent of those meals have to do with eggs. I just can't get enough. This recipe is a single serving egg white frittata, that is loaded with fresh dill, mini sweet peppers, melted cheese and a dash of spice!

Ingredients:

1/2 c. liquid egg whites (Crystal Farms, All Whites)
2 mini bell peppers, seeds removed and chopped
1 Tbs. fresh dill
1/4 c. Sargento reduced fat shredded cheddar cheese
Frank's Red Hot Sauce, Original

Heat a small pan to medium heat. Spray with nonstick cooking spray and pour in the egg whites. Let cook for about 2 minutes. To the top, add the chopped bell pepper, dill, shredded cheese, and a few dashes of hot sauce. Cover with a lid and continue to cook for 2-3 minutes more until the whites are cooked through.

(This personal serving frittata is only 4 WW points!!! You really can't beat that!)

"Greek" Baby Pasties

 

Ingredients:

1/2 of the crust recipe from my Baby Pasties recipe

2 Tbs. fresh dill

4 c. spinach, stems removed

1 block reduced fat feta cheese, cubed

1 1/2 c. caramelized onions

Make the dough from the baby pasties recipe. Take half of the dough out (save for another recipe) and add the fresh dill. Mix in well. On a floured flat surface, roll the dough out to about 1/4 inch thick (I divide the dill dough in half and do half at a time). Use a circle cookie cutter and cut out the dough. Repeat for the remaining dough until you are left with the dough that is too stiff to roll out again. Line a baking sheet with parchment paper. Take one dough circle and add about 1-2 tsp. of filling into the center. Fold one side over, and pinch the edges to seal the filling inside. Place on parchment paper. Repeat for the remaining dough circles. Bake in the oven for 9-11 minutes until golden brown on the outside. Let cool slightly before serving. 

 

"Wake me up!" Egg Sandwich

Ingredients:
2 eggs, fried and yolks broken and cooked through
4 pieces your choice of bread (I used Oat)
2 Tbs. Miracle Whip, light
2 tsp. mustard, yellow
Frank's red hot sauce
Fresh dill

Cook the bread in the toaster and let cool. Drizzle the sauce (or spread) on the four pieces of toast. Top two pieces with a fried egg (made with non stick cooking spray, not butter). Add a few dashes of Frank's. Sprinkle with larger pieces of fresh dill to get that "bite" and punch of dill flavor. And add the top piece of toast. Great way to kick start the morning!

(Makes 2 sandwiches, 5 WW points each)

Feta and Cherry Tomato Bites

Ingredients:

1 sheet Puff Pastry, thawed
Fresh dill
Extra virgin olive oil
Sliced cherry tomatoes
Block feta cheese, sliced and cut into strips (or cubes)
Green herb sea salt (or just plain sea salt is fine)

Preheat the oven to 400 degrees. Cut the puff pastry along the perforated lines from when you unfold it from the package. Cut each strip into 5 smaller rectangles (you should end up with 15 total). Line a baking sheet with parchment paper. Place each rectangle on the parchment and brush with the olive oil. Top with 4 slices of feta cheese, add three slices of cherry tomato on top. Garnish with the fresh dill sprigs and sprinkle the sea salt. Bake for 13-15 minutes in the oven. Let cool on a wire rack before serving.

(Makes 15, 2 WW points each)

Deconstructed Deviled Eggs

This is the BEST way to make deviled eggs. It is so easy and cuts down the mess while eating them in half. You can taste every ingredient so much better, and it takes about 1/4 of the time to make! Not to mention they last a lot longer while sitting out at a party (I know everyone like myself hates when the egg mixture normally forms a "film" on the outside). You HAVE to try them!!

Ingredients:

12 (or more) hard boiled eggs ("Baked" Hard Boiled Eggs)
1/2 c. miracle whip, light (or mayo if you prefer...I can't stand mayo)
1/2 c. mustard
Fresh dill

Cut each hard boiled egg, that has been peeled, in half and set on your platter. In a small bowl, mix the miracle whip and mustard together. I piped the topping on using a container that resembles a ketchup bottle. You can use a pastry bag with a tip on the end, or just use a Ziplock bag and cut the very corner off. Top each egg with a small piece of fresh dill. You will be in heaven!

 (The above picture was from a Lake Placid vs. Jaws themed birthday party)

 (The above picture is from a 4th of July party)

Mini Rye Cucumber Sandwiches

If I drank tea I would eat these every day! I am not a huge fan of cream cheese, but they recently came out with a Laughing Cow Wedge that is garden vegetable cream cheese flavored, and now I can't get enough! These little bite size sandwiches are sure to be a hit finger food at your next get together!

Ingredients:

1 large cucumber, sliced thin
4 Laughing Cow Wedges, Garden Vegetable Cream Cheese
4 large slices of Rye bread
Dill weed, dried

Toast each slice of rye bread and set aside to cool. Spread a cream cheese wedge on each slices of bread. Layer cucumber on top of the cream cheese on two slices of toast. Sprinkle the tops with an even layer of dried dill. Add the top pieces of toast. Refrigerate for an hour to overnight. Slice in small wedges or into small rectangle mini sandwiches. 

(Makes 4 small snack servings for 4 WW points per serving, or if you make into two full size sandwiches they are 7 WW points a piece.)

Bacon Mustard Egg Salad Sandwich with Arugula

Everyone who knows me, knows that my favorite meal of the day is breakfast.....and it doesn't matter what time of day I eat breakfast! Morning noon or night, I never get sick of it! I am especially a huge fan of different types of egg salad sandwiches (and since I am scared of the store-bought ones, I like to make that myself at home). Here is the newest spin off of the classic sandwich that is hard not to love!


Ingredients:

2 Tbs. miracle whip, light
1-2 Tbs. Applewood Smoked Bacon Mustard (Inglehoffer brand)
1 tsp. dried dill
1/2 tsp. fresh cracked pepper
1-2 tsp. Frank's hot sauce
1/2 c. Arugula, longer stems removed
3 hard boiled eggs, peeled and rinsed (nobody likes biting into a chunk of eggshell)
4 pieces of any type of your favorite bread, toasted

 Cut each egg in half and scoop the yolk out into a small bowl. Add the miracle whip, mustard, dill, pepper and hot sauce and mix until a paste like consistency forms. Chop the whites of the egg up and fold into the mustard mix. Place 1/4 of the egg mixture on each slice of toasted bread. On two pieces, line with fresh arugula. Top with the other piece of toast. Makes 2 sandwiches.

(If you use bread that is 3 points per 2 slices, this sammy ends up being 5 WW points. I used Taystee white bread. It is my favorite! Or as my dad has always called it, mush bread.)

Cucumber Avocado Rolls

Ingredients:

2 large English cucumbers
3 ripe avocados
3/4 tsp. sea salt
1/8 tsp. pepper
2 Tbs. fresh lemon juice
1/4 c. fresh parsley, chopped
1/8 c. fresh dill, chopped

Slice the cucumbers in long strips and set aside. In a small bowl, combine the avocados, salt, pepper, lemon juice, parsley and dill and mash with a fork until everything is well combined. Spread about 1 Tbs. of the mixture on each slice of cucumber and roll up from bottom to top. Secure with a toothpick. (Mine don't look as good, because I didn't have access to a mandolin slicer so I cut in strips with a knife by hand.)

You can also stack these in layers if you don't have any way of cutting the cucumbers into thin strips, and put 1 tsp. of filling between the layers.

(Makes 12 servings, 2 WW point per serving)

Zucchini Potato Hash

Ingredients:

1 medium zucchini, diced
1/2 c. red onion, chopped
5 baby potatoes (red, etc.), diced
1/4 c. chopped fresh dill
1 tsp. garlic salt
1/2 tsp. fresh cracked pepper

Spray a large saucepan with non stick cooking spray and set to medium heat. Add the chopped vegetables and the salt and pepper (leave out the dill for now). Cook on medium heat for 5-7 minutes, stirring frequently, until the potatoes are tender. Add fresh dill and combine everything just before serving. Top with an egg of your choice and serve with toast.

Egg Salad Sandwich with Alfalfa Sprouts

Ingredients:

4 eggs, hardboiled
2 Tbs. mustard
2 Tbs. light miracle whip
1-2 Tbs. fresh Dill, chopped
1/2 red pepper, chopped
1 c. alfalfa sprouts, divided
8 slices white bread

In a medium sized mixing bowl, combine the mustard, miracle whip and fresh dill together. Add the chopped egg and red pepper and mix together until well combined. Divide into four portions and spread on top of 4 slices of bread. Top each with 1/4 c. alfalfa sprouts and add the top piece of bread. (Makes 4 sandwiches, 5 WW points.)

Simply Cucumber Salad

Ingredients:

1 medium English cucumber, sliced
1 Tbs. fresh dill, chopped
1/4 c. shredded Parmesan cheese
1 tsp. salt

Combine all of the ingredients in a small bowl and toss together. It's that easy! Very few, yet bold delicious flavors combined together. (Serves 2, 2 WW points.)

"Greek-ish" Scrambled Egg Whites

Ingredients:

10 Tbs. Egg Beaters Egg Whites
2 oz. Feta cheese, crumbled
2 Tbs. chopped fresh dill
1/2 c. red bell peppers, chopped
2 green onions, chopped

In a medium saucepan, cook the egg whites at medium heat, stirring constantly. Add the green onion and bell peppers and continue to cook until the eggs are fully done and the onions are slightly caramelized. Add the feta cheese and dill and stir until combined. (Makes 2 servings, 4 WW points per serving.)

Dill Cheese Beer Bread

Ingredients:

3 c. flour
2 Tbs. Splenda
1 Tbs. baking powder
1 Tbs. dill seeds
1 tsp. salt
1 tsp. dried dill
3/4 tsp. baking soda
1 1/2 c. shredded reduced fat cheddar cheese
1 (12 oz.) can light beer

Preheat oven to 350 degrees. In a large bowl, add the flour, Splenda, baking powder, dill seeds, salt, dried dill and baking soda. Whisk all of the ingredients together. Crack open that can of beer, and pour into the dry ingredients. Mix well but do not over mix. Stir in the cheddar cheese. Grease a loaf pan with non stick cooking spray. Pour the batter into the pan and spread evenly. Bake in the oven for 45-50 minutes. Let cool slightly before slicing and serving. Great with homemade dill butter! (Serves 16 slices, 3WW points per slice)

Salmon Dill Rollups

Ingredients:
1/2 pkg. Puff Pastry
1 c. flaked cooked salmon
2 Tbs. dried dill
1/2 squeezed lemon

Preheat oven to 350 degrees. Grease a cookie sheet with Pam. Unroll the Puff Pastry, sprinkle evenly with the salmon, top with the dill, and squeeze the lemon juice over the salmon. Starting at one end, roll up tightly until you reach the other end. Slice about 1/4 inch thick, and place on the greased cookie sheet. Bake for 15 minutes. Let cool slightly before removing from the pan.

Creamy Cucumber Dill Salad

Ingredients:
1 large cucumber, peeled
1/8 c. Hidden Valley Ranch dressing
2 Tbs. fresh dill, chopped
2 Tbs. fresh cilantro
1 tsp. Frank's hot sauce

With the same peeler that you used to peel the cucumber, start shaving strips of cucumber into a small bowl. When you get down to the seeds, do not discard, set the middle of the cucumber aside on a cutting board. When you are done with the shaving part of the cucumber, cut the "middle" into small pieces and add back into the bowl. Add the ranch, dill, cilantro and Frank's. Mix until well combined.

Dill-Swiss "Popovers"

Ingredients:
1 tube crescent rolls
Fresh Dill
1/4 c. Swiss cheese
Non stick cooking spray

Preheat your oven to 350 degrees. Spray a mini muffin pan with non stick cooking spray and set aside. Open up your crescent rolls and divide into triangles. Rip each triangle in half. Roll the piece of triangle into a circle with your hands, take a good sized piece of fresh dill, place on top of the crescent ball, and continue to roll with your hands so the dill incorporates into the crescent roll. Place into the sprayed muffin tin. Repeat until the crescent roll is gone. Sprinkle each with a small amount of Swiss cheese. Bake in the oven for 10-12 minutes until the bottom is golden brown.