Honey Garlic Roasted Carrots

 

Ingredients:

6 large carrots, peeled, cut in quarters
2 Tbs. lightly salted butter, melted
2 cloves of garlic, minced
Fresh cracked black pepper
2 Tbs. honey
1 Tbs. pepitas, lightly salted

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside. Mix the melted butter, garlic, pepper and honey together in a bowl. Toss the carrots so that they are fully coated. Line in a single layer on the baking sheet and bake for 25 minutes. Place in your serving dish, and top with the pepitas.

(Makes 4 servings, 4 WW points per serving.)

Garlic Sun-dried Tomato Hasselback Red Potatoes

Ingredients:

4 medium size red potatoes
3 garlic cloves, sliced
1 Tbs. olive oil
1-2 tsp. garlic salt
Kraft Sun-dried tomato and basil grated Parmesan cheese

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or tinfoil and spray with non stick cooking spray. Slice the potato every 1/8 inch (do not slice all of the way through!). Place the potatoes on the prepared baking sheet. Drizzle with the olive oil and using your fingers or a pastry brush, make sure the sides are fully covered in olive oil. Place a thin slice of garlic after every two slices made into the potato. Sprinkle the tops with garlic salt. Bake for an hour in the oven (60-65 minutes). Pour some of the Parmesan on top and bake again for 5 minutes.

(Makes 4 medium size red potatoes, 5 WW points per serving.

If you use small red potatoes, and make 8 servings, they are 3 WW points per serving.)

Spinach Roasted Garlic Pasta

Ingredients:

1 Tbs. olive oil
6 cloves of garlic, minced
4-5 c. fresh spinach, stems removed
2 Tbs. margarine (I used Imperial)
1/2 tsp. fresh pepper
2 c. spaghetti noodles, whole wheat or multigrain
       (broken in half and cooked according to package)

Heat the olive oil on medium low heat. When hot, add the minced garlic (I used a garlic press). Stir frequently for about 2 minutes until the garlic is golden brown. Add the loose spinach and stir. Let cook for about 3-4 minutes, stirring occasionally. Add the butter and noodles. Season with pepper and stir together so that everything is combined well.

(Makes 2 servings, 7 WW points per serving)

Garlic Parmesan Turkey Meatballs

Ingredients:

1 1/4 lb. ground turkey, lean
2 Tbs. olive oil
1/2 c. seasoned Panko
1 egg
1 1/2 tsp. garlic salt
6-8 garlic cloves, minced
1/2 c. grated Parmesan cheese
1/2 tsp. fresh pepper
1/8 c. parley flakes

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper and set aside. In a large bowl, combine the above ingredients. Roll into 1 1/2 inch balls and place on top of the parchment paper. Bake for 23-25 minutes until they are golden brown and no longer pink in the middle. This recipes makes approximately 28-30 meatballs.

(Makes 28-30 meatballs, 1 WW point per meatball.)

Garlic Parmesan Marinara

Ingredients:

10 cloves garlic, minced

2 Tbs. olive oil

1 c. chopped parsley

2 (14.5 oz.) cans diced Hunt's tomatoes, basil garlic and oregano

1 Tbs. garlic salt

1/3 c. grated Parmesan cheese

1 tsp. fresh cracked pepper

Heat the olive oil in a dutch oven on medium heat. Add the minced garlic and stir for about 2 minutes so that the garlic starts to get golden. Add the cans of tomato, parsley, garlic salt and cracked pepper. Stir together and let simmer for about 10 minutes, stirring occasionally. Add the Parmesan cheese and stir. Remove the sauce from the heat and let cool for 10 minutes. 

Pour the sauce into a blender. Blend on low speed until the sauce is a smooth consistency. 

Place the sauce back on the heat until everything is warmed through again. 

Add to your favorite pasta dish or let cool fully and freeze in small containers. 

This is also great served over Turkey Italian Meatballs !

Easy Cheesy Garlic Bread

Ingredients:

6 kaiser rolls, sliced in half (or any of your favorite buns or rolls)
Smart Balance, light butter spread
Garlic Salt
1/4-1/3 c. shredded Parmesan Cheese
1 c. shredded reduced fat cheddar cheese

Preheat oven to broil (high). Spread about 1 tsp. butter spread on the flat side of the bun and place butter side up on a baking sheet. Repeat for the remaining bun halves. Sprinkle each with a pinch of garlic salt (or more depending on how salty you want them). Mix the cheddar and Parmesan cheese in a bowl and sprinkle evenly on top of each piece of bun. Broil in the oven for 3 minutes (you may have to rotate half way through if you notice that one side of your baking sheet it browning faster). Let cool slightly, and serve warm!

(Makes 12 garlic bread halves, 3 WW points each.)

Garlic Broccoli and Mushrooms

Ingredients:

1 head broccoli, chopped
8 oz. button mushrooms, sliced
2 cloves garlic, minced
1 tsp. garlic salt
2 tsp. canola oil

Preheat skillet to medium heat and add the canola oil. Add the mushrooms, broccoli, garlic and garlic salt and stir everything together to combine well. Cover the skillet with a lid and let the broccoli and mushrooms steam fro 5 minutes, stirring occasionally. (Makes 2 servings, 1 WW point per serving)

Italian Turkey Sausage Hoagie

Ingredients:

8 ounces Butterball Everyday Sausage, Smoked Turkey, cut lengthwise, and then in half again
1 orange bell pepper, sliced thin
1 medium yellow onion, sliced thin
3 cloves garlic, minced
2 tsp. Italian seasoning
1 tsp. garlic salt
1/2 tsp. fresh cracked pepper
4 hoagie buns, hollowed out in the middle (save the leftover bread to make bread crumbs)
1/4 c. shredded Parmesan cheese
1 Tbs. Extra Light Olive Oil

Heat the oil in a medium sized skillet at medium heat. Add the garlic and stir into the oil. Add the onions and peppers, and cook for three minutes, stirring occasionally. Add the Italian seasoning and garlic salt, and stir to combine. With a spatula, move the peppers and onions to the edges of the pan to make a well in the center. Slice the sausages 1/3 of the way through on the top, leaving vents for the heat to escape. Place slit side down into the pan and cook for one minute, flip over to the flat side and continue to cook for 1-2 more minutes. Place the onions and pepper on the inside of each hoagie. Top each with a piece of the turkey sausage, and top with a sprinkle of shredded Parmesan. (Makes 4 hoagies, 8 WW points per hoagie.)

Garlic Parm Roasted Chickpeas

Ingredients:

2 (15 oz.) cans chickpeas, drained and rinsed
1 Tbs. olive oil
1 large garlic clove, minced (with garlic press)
1 tsp. sea salt
1 tsp. fresh ground pepper
1/2 c. Kraft grated Parmesan cheese

Preheat oven to 400 degrees. Spread chickpeas onto paper towel and let dry for 25-30 minutes. In a medium bowl, combine the olive oil, garlic, salt, pepper and Parmesan cheese until the mixture is moist and at a crumble consistency. Add the chickpeas and toss to coat. Spread evenly on a large baking sheet. Bake in the oven for 40-45 minutes or until golden brown. Remove immediately from the pan and place into a serving dish. Let cool at least 5 minutes before eating! (Serving size 1/4 cup, 3 WW points)

Spicy Chicken Black Bean Wrap

Ingredients:

Black Bean Mayo:
1 1/2 c. canned black beans, rinsed and drained
2 cloves garlic
2 Tbs. light Miracle Whip
1 green onion
1 1/2 tsp. lemon juice

Wrap:

1 c. whole kernel sweet corn
1 c. black beans
12.5 oz. can White Premium Chunk Chicken Breast, rinsed, drained and shredded

Romaine lettuce
Whole wheat tortillas (8-10 inch)

Combine all of the black bean mayo ingredients together in a food processor. When everything is at a paste like consistency, scrape into a container (that has a lid) and refrigerate until needed.

Combine the corn, black beans and chicken in a bowl. Place one tortilla on a flat surface. Spread 2 Tbs. of the black bean mayo onto the entire surface of the tortilla shell. Spoon 1/4 of the chicken mixture onto one end of the tortilla. Top with some shredded lettuce. Fold the corner of the tortilla over the mixture and roll once. Fold the sides over and tuck towards the middle of the tortilla shell, and then continue to rolls the rest of the way. (Makes 4-5 wraps, each wrap being 7 WW points)

*This recipe is also be great without the chicken to make it a spicy black bean wrap!

Easy Eggs In Purgatory

Ingredients:
2 eggs
2 c. fresh spinach, chopped
1/2 c. yellow onion, diced
1 c. green pepper, diced
1 c. Hunt's Four Cheese Pasta Sauce
Garlic Salt

In a small skillet sprayed with Pam cooking spray, add the onion, green pepper and spinach and cook on medium heat for about 2-3 minutes (stirring occasionally). While the vegetables are cooking down, heat a medium sized skillet on medium heat. Spray the pan with Pam spray and crack each egg into the pan. Sprinkle each egg with garlic salt. Flip the egg over and cook for about 1-2 minutes, until there is no runny white left in the egg (do not over cook the egg, you want the yolk runny!). Add the pasta sauce to the pan with the vegetables and continue to cook until everything is heated through. Sprinkle about 1 tsp. of the garlic salt into the sauce. Divide the sauce in half and place on the bottom of each plate. Top each with an over easy egg. (2 servings, 5 WW points)

I served each plate with two pieces of whole wheat toast. Instead of adding butter to make the toast moist, I used garlic spray. It tasted like yummy garlic bread!

Herb and Roasted Pepper Cheesecake

Ingredients:
3 (8 oz.) pkg. cream cheese, softened
3/4 c. ricotta cheese
1 tsp. salt
1 tsp. pepper
3 eggs, lightly beaten
1 1/2 c. roasted sweet pepper, drained and finely chopped
1 c. fresh basil, minced
1/2 c. green onion, minced
3 Tbs. fresh thyme, minced
3 Tbs. bacon, cooked and crumbled
3 garlic cloves, minced


Preheat oven to 350 degrees. Spray a 9 inch springform pan with non stick cooking spray, and wrap the bottom of the pan tightly with heavy duty tinfoil. Beat the cream cheese, ricotta cheese, salt and pepper in an electric mixer. When smooth, add the eggs and mix until the eggs are incorporated. Stir in the red peppers, herbs, bacon and garlic. Pour into the springform pan and place the pan on a large jellyroll pan. Add 1 inch of water to the bottom of the pan. Bake for 35-45 minutes until the center is set. Remove the springform pan from the jellyroll pan and place on a wire rack to cool for 10 minutes. Take a knife and loosen the edges of the cheesecake from the pan. Cool 1 hour before covering and refrigerating over night. Remove the sides of the springform pan before serving. This cheesecake is great with veggies or pita chips!

Indian Yogurt Dip

Ingredients:
2 (6 oz) green yogurt
2 Tbs. chopped cilantro
2 Tbs. diced tomato
2 green onions, minced
1/2 tsp. grated ginger
1/2 tsp. garlic, minced
salt to taste


Mix all of the ingredients together and serve with pita chips or homemade wonton chips!

Pierogies with Butter Thyme Sauce

Ingredients:
2 c. mashed potatoes (with butter, milk, salt and pepper)
1/2 yellow onion, minced (and cooked until translucent)
1 1/2 tsp. garlic salt
1/3 c. chicken stock
1/2 c. grated Parmesan cheese
Won ton wrapper

Combine all of the above ingredients (minus the won tons) together in a large bowl and set aside.
To make the pierogies, lay out four won ton wrappers at a time. Pour some chicken stock in a small bowl to brush the won ton's with. Brush each won ton with chicken stock. Add 1 1/2 tsp. of the filling mixture to each center of the won tons. Bring one corner of the won ton up over the filling and press onto the other side. Fold over the edges to seal in the filling.

Sauce per every 10 Pierogie:
3 large cloves garlic (minced in a garlic press)
2 Tbs. olive oil
2 Tbs. butter
2 Tbs. chicken stock
1 tsp. thyme (fresh)
Shredded Parmesan cheese

Heat the garlic and olive oil on medium heat in a skillet. Cook the garlic stirring occasionally until the garlic is golden. Add the butter, chicken stock, thyme and 10 pierogies. Cook on one side until slightly golden (about 3-5 minutes) and then flip over to cook the other side. Pour into your serving dish and top with fresh thyme and shredded Parmesan cheese.

*I froze the leftover pierogies in a Ziplock bag with parchment paper in between each of them.

Honey Cashew Chicken Thighs

Ingredients:
6 boneless, skinless chicken thighs
6 garlic cloves
1/2 c. soy sauce
1/2 c. ketchup
1/3 c. honey
1 c. chopped cashews

Place the chicken at the bottom of a slow cooker. Pour the soy sauce, ketchup and honey on top of the chicken. Slice three of the garlic cloves into thin slices, and use a garlic press for the remaining three and disperse evenly on top of the chicken. Do the same with the cashews. Cook in the slow cooker on high for 3-4 hours. I served the chicken on top of cooked white rice.

Bone-Chilling Dip with Spooky Chips

Ingredients:
1/2 c. pine nuts, toasted and cooled
3 c. basil
16 oz. sour cream
1 c. grated Parmesan cheese
1 clove garlic, minced
2 Tbs. lemon juice
1 tsp. sugar
1 tsp. salt

1/4 c. butter, melted
salt and pepper
5 (9-inch) tortillas

Combine all of the first 8 ingredients (pine nuts through 1 tsp. salt) in a food processor and process until well combined. Place in a container and refrigerate for at least an hour before serving. Meanwhile, preheat the oven to 350 degrees. with small Halloween shaped cookie cutter, cut shapes out of the tortillas and place on a baking sheet. Brush the tops with melted butter, and season with salt and pepper. Bake for 8-10 minutes and transfer to a wire rack to cool fully. 

Garlic Rosemary Shredded Beef Chuck Roast

                                                       (Photo by KPC Photography)
Ingredients:
4 1/2 lb. beef chuck roast, cut into 6 equal pieces
1 head of garlic, cloves peeled
1 tsp. dried rosemary
4 c. beef broth
1 tsp. salt
2 Tbs. pepper

Combine ingredients in a slow-cooker and cook covered on high for 7 hours.
Remove the beef from the broth and shred with a fork. Add back into the broth.

Serving Idea:
I served this with hoagie buns, horseradish miracle whip, Muenster cheese, and caramelized onions.
I also served it with a small bowl for dipping, like a French dip.

Savory Cheese Truffles (Pampered Chef)

This is another recipe that my host and friend made at my Pampered Chef party. I re-made them at home because I forgot to take a picture at my party.

 

Ingredients:

1 (8 oz) container cream cheese spread

1 garlic clove, pressed

1/4 tsp.Tabasco sauce

1 package (8 oz.) fine shredded cheddar cheese

1/2 c. coarse chopped almonds

In a bowl, combine the cream cheese spread, garlic and hot sauce. Mix well and add cheddar cheese to cream cheese mixture. Using a small scoop, drop cheese mixture onto a cutting board. Coat the cheese balls in the almonds. 

Pampered Chef- Savory Cheese Truffles

Black Garlic Chicken

Ingredients:
2 Chicken breasts
1 red sweet pepper, chopped
8 cloves of black garlic
1 package tortellini
1/4 c. shredded Parmesan
olive oil
salt and pepper

Heat a skillet to medium heat and add about 2 Tbs. olive oil. Salt and pepper your chicken, then add to the skillet. Cover for 5 minutes, then flip the chicken. Add the sweet peppers and 5 garlic cloves to the chicken. Break the garlic up with your fingers so it isn't whole cloves. Cover. Boil water in a medium sized pot. Add some salt to the water. When the water is boiling, add your tortellini and cook according to package. When the tortellini is done, which it won't take long, place the tortellini back into the pot. Add 3 Tbs. olive oil and the remaining garlic cloves that have been broken into pieces. Add the Parmesan to the tortellini and toss together. After the chicken has been cooking for about 5-7 more minutes on the other side, check with a knife for done-ness and remove from heat. Place on a plate with a side of the tortellini and enjoy!

Black Garlic!

I have a new ingredient to play around with this week! I ordered a container of black garlic and I am REALLY excited to work with it. It has a bitter and sweet flavor, and not only am I going to add it into savory dishes, but I think I might try a dessert using it also.

http://www.nomadfeasts.com.au/news/black-garlic.html