In this recipe, the cheese was squeezed of moisture (step 5) very easily (in less than a minute). I think this is because I used fat-free milk. I suspect whole milk would have caused the cheese to retain more moisture. I have seen recipies (all using whole milk) where the cheese holds its shape, and additional efforts are needed to remove the moisture. In mine, it was crumbly, making it best suited as a topping. This recipe yielded a little over 2 1/2 ounces of cheese.
This is fun to say, and even more fun to eat. Best of all, it’s incredibly healthy. The preserved lemon isn’t traditional, but it adds a little burst of sunshine in every bite. and it really works here.
This soup is so easy to make, so tasty, and so healthy!
I previously made Chicken Ropa Vieja as a healthier option, even though the dish is traditionally prepared with beef. But, if the beef is a lean cut – sirloin in this case – and trimmed closely, it can also be pretty darn healthy. And, wow, does that beef flavor come through.
I happened to have pomegranates that I didn’t have plans for, so I seeded them and threw them in. This added a fruitiness that was very interesting alongside the savoriness and spiciness.
Agatha Christie had a truism when it came to stories: a gun shown in the first act must be used by the third act. What she meant was that something as significant as a gun simply cannot be shown in the story if that gun is not going to eventually be used. It’s too confusing for the audience.
I found a similar situation here. I mentioned that I purchased a canned mackerel, prior to smoking the whole mackerel. I honestly thought I would never open that can . After all, I had all this delicious smoked mackerel.
Then, I made the mistake of overestimating the preservative effects of smoking. My beautiful mackerel – the amount I planned to use in this risotto – had spoiled. But, I still had that can. And, I’m extremely happy to say, it worked beautifully.
Another miscalculation of preservation time led to maybe my favorite part of the dish. I normally would have used onion, but the onion I bought was starting to look…scary. It seems that the holiday season has caused me to lose track of time! At any rate, this led to me using garlic instead. The result is a terrific roasted garlic flavor that pairs well with all the other elements.
This recipe uses a pressure cooker, which certainly isn’t necessary to make a risotto, but which I found very useful to make the dish quickly.
Ropa Vieja is typically done with beef. This is the chicken part of my Chicken Mofongo, but it can certainly be used for other awesome things like tacos, burritos, or just eating straight out of the bowl.
This recipe is also a rare “Absolute 0” recipe, which means that it’s 0 Weight Watchers points, regardless of how much you have: everything in this recipe is a 0-point ingredient, so help yourself!
This is one of my favorite things to make. I can’t claim credit for the recipe, since it’s based on Ina Garten’s fantastic Spanakopita recipe. Other than substituting healthy ingredients wherever possible, one big change was adding garlic. Wow, did this add to the taste! It’s almost like eating garlic bread with spinach on it.
When some people want to thicken a soup, they add flour or cornstarch. Others might add milk or cream. I prefer to add more of the main ingredient: I use probably double the amount of mushrooms here compared to what you’ll see in a “normal” recipe. The sheer volume makes the soup thick without adding anything that’s bad for you. Best of all, it adds even more mushroom flavor.
I went heavy on the garlic in this recipe because I wanted to be able to taste it. This is still a very mushroom-forward dish, but the roasted garlic notes are unmistakable. Use half as much garlic if you want the garlic to be more subtle.
Every recipe for this type of flatbread calls for raw onion inside the bread. I think this makes for a harsh bite, which is why I saute the onion first before folding it inside the dough.
I’m not sure if I can adequately express how much I love this preparation. The initial thought might be to use it with a tagine (it is perfect for that). But, it has so much flavor by itself that I can eat one without anything else (and probably want another one).
Chicken Tikka Masala is typically made with chicken thighs, which is how I always made it before becoming more health-conscious. But, the flavors of the tikka sauce are so good that I didn’t notice the difference between the thigh and the healthier chicken breast.
I’m so happy with how this turned out, but part of me is disappointed that I couldn’t do this as a 0 Weight Watchers point recipe. The only two things contributing points this recipe are: a small amount of light butter to sauté the ginger and garlic; a scant amount of oil was needed to grill the chicken; and, skim milk is needed to provide a small amount of creaminess. The milk wasn’t entirely necessary, but removing it still didn’t get me to 0 Weight Watchers points per serving, so I left it in (4 points for butter and 1 point for oil / 6 servings).
This recipe isn’t as hard to make as it might seem. You can do the marinade the night before, and you can just buy the cauliflower rice if you want to save the time there. By the way, I didn’t season the rice because I wanted the Tikka to stand out.
As prepared, this is 216 calories per serving (6 servings) and loaded with protein (25 g), potassium (758 mg), and vitamin C (85% of your RDA).