Alaska Seafood Boil
7 WW points & Healthi bites
Serves 4
1 1/2 lb. seafood combined, shrimp, halibut, scallop, and salmon.
½ lb. turkey kielbasa sausage cut into 4 chunks
1 medium onion cut into chunks.
¼ cup old bay or Cajun seasoning
1 can of diced tomatoes
¼ tsp smoked paprika
4 medium red potato, quartered.
4 ears of corn broken in half
1 Tbsp lemon juice
4 cloves minced garlic.
1 – 2 bay leaves
6 cups fat free chicken broth (may need to add more as it evaporates)
Bring broth, carrots, and spices to a boil, add potato cover boil 10 min, add sausage boil 5 min, add corn boil 5 min, add shrimp boil 2 minutes.

Apricot Glazed Chicken
Serves 4

¼ cup Sugar Free Apricot jam
1 chipotle en adobo minced
Grated zest and juice of 1 lime
1 tsp honey
1 tsp cumin
½ tsp salt
6 (5 oz.) Chicken breast
Make glaze with jam, chipotle, honey, lime juice. Mix cumin and salt sprinkle on chicken rub in. Grill chicken brushing with glaze. Save 2 breast for Cubano sandwiches.

Balsamic Kielbasa Sausage and Peppers
Serves 4
1 lbs. Kielbasa sausage
2 colored peppers sliced
1 onions sliced
1 zucchini match sticked
2 cloves garlic
2 Tbsp fresh rosemary
Salt
1 Tbsp. balsamic vinegar
1 tsp honey
2 Tbsp fresh basil or 1/2 Tbsp. dried Basil
1/2 Tbsp olive oil
Heat oven 475. Cut sausage into pieces bake for 15 minutes. Toss peppers, onions, zucchini, garlic, herbs, salt & pepper. Return to the oven and roast for another 15 minutes turning once. Cook until veggies are desired tenderness. Stir in vinegar and honey.

Blackened Salmon Fillets
Serves 4 0 WW points and Healthi Bites
4 5 ounce Salmon Fillets
Blackened Seasoning (below)
Wash pat dry. Spray with cooking spray. Rub each side with blackened seasoning. (Recipe below) Grill, air fry, bake or cook in a nonstick skillet. Be carful to not overcook. Remember fish continues to cook after removing from heat. Best to remove when still slightly raw. All foods continue to cook but fish is especially delicate. Dry fish is not good.
Left over salmon can be mixed with a little nonfat cream cheese and dollop of Greek nonfat yogurt for a great spread.
Blackened Seasoning Mix
This makes a lot. Save in an old spice container for future use. It will make you sneeze when making it. It is a great rub for all meats.
2 Tbsp garlic powder
1 Tbsp. of each Salt, onion powder, oregano, thyme, cayenne, black pepper & paprika.

Mix and store in airtight container. Seasoning can be used on fish, chicken, pork, beef, moose.
Coat meat and cook in hot skillet turn often.

Brianna Chicken
Serves 2
2 5 oz chicken breast
1/4 tsp salt
1/4 tsp pepper
1/4 cup sundried tomatoes
1 clove garlic, minced
1/3 cup white wine/chicken broth
2 Tbsp lemon juice
1 Tbsp I can't believe its not butter
1/4 cup feta cheese
2 Tbsp fresh basil, chopped
4 kalamata olives quartered
1/2 cup chopped onion
1 Tbsp capers
Rube chicken with salt and pepper. Brown Chicken in nonstick skillet about 4 -5 minutes on each side(depending on how thick breast are) Remove from heat and let rest. Add onion and garlic to skillet cook about 3 minutes. Reduce heat to med low add wine, lemon, butter and tomatoes. Bring to simmer add chicken and simmer until chicken is completely cooked. Plate with basil, feta, capers, and olives.

Cheeseburger Salad
Serves 2

4 cups shredded lettuce
8 oz. cooked 95% lean ground beef
2 Tbsp dill relish (more if you like)
1 Cup diced tomatoes
2/3 cup diced red onion
2/3 cup fat free shredded cheddar cheese
1 cup nonfat Greek yogurt
2 oz. croutons
¼ cup 50/50 ketchup
Mix ketchup, relish, and yogurt. Set aside for dressing. Place 2 cups shredded lettuce on two plates. Split burger between salads, top with remaining ingredients half on each salad. Add dressing as desired.

Cheeseburger Soup
Serves 6
1 clove garlic
1 chopped onion
1 rib celery chopped
8 oz cooked lean moose burger
2 Tbsp. flour
4 cups beef broth
1 cup fat free evaporated milk
8 oz low fat cheddar chunked or shredded
¼ tsp. paprika
Salt & Pepper
Crusted bread

In heavy saucepan sprayed with pam cook celery, onion and garlic 5 – 10 minutes. Add cooked burger. Use 1 cup of broth and mix with flour. Add remaining broth bring to boil. Reduce heat add flour mixture until thicken reduce heat t simmer. Add milk, spices and cheese. Cover and cook on very low heat. (2 hours on low in crockpot)
Serve with toasted crusted bread or tater tots

Chicken Broccoli & Tortellini
Serves 4
2 cups chicken broth
½ cup sliced carrots
½ cup broccoli florets
½ cup diced onions
½ cheese tortellini
1/3 cup diced tomato
1 ½ Tbsp parmesan
1 cup diced chicken
2 cups spinach
Spices of your choose
Simmer broth onion, carrots, celery, spices. When carrots are tender add tortellini, broccoli, spinach & tomato. Cook until tender about 3 minutes. Garnish with parmesan cheese.

Chicken Cordon Blue
Serves 4
4, 5 oz. chicken breast
2 egg
¼ cup flour
¼ cup bread crumbs
2 Tbsp. parm cheese
4 slices thin deli ham (2-3 oz.)
4 slices reduce fat Swiss cheese
Heat oven to 450. Butterfly and pound chicken breast to flatten season with salt and pepper.
Place Swiss cheese and ham slices on each chicken breast and roll up and secure with string or toothpicks.
Whisk eggs. Combine parm cheese with crumbs.
Dredge chicken with flour, egg, then crumbs. Place on a baking dish and spray with pam. Bake for approximately 25 – 30 minutes. Tops with Hollandaise or Béarnaise.

Chicken Fingers
Serves 4
4 – 4 oz cooked chicken breast (you can use 2 cans of chicken also)
2 eggs beaten
1 cup fat free shredded cheese
2 Tbsp grated parmesan cheese
Dipping Sauce
½ cup nonfat Greek yogurt
¼ cup lite ketchup
A little spice if you like a buffalo type sauce.
Or mix yogurt and ranch dressing mix.
Shred chicken in food processor if using whole cooked breasts. Beat eggs in a bowl add shredded or canned chicken, a little seasoning if you didn’t already season the chicken. Add cheese and mix well. The mixture should be thick. Divide mixture into 8 balls. Roll balls into long fingers. Air fry until golden brown and crispy. You can also bake in oven at 400 until they are crispy.

Chicken with Lemon Caper Sauce
serves 4

¼ cup flour
Salt & pepper
20 oz. chicken
2 tsp. olive oil
1 cup chicken broth
2 Tbsp lemon juice
1 ½ Tbsp. capers
1 Tbsp. parsley
½ lemon sliced
Coat chicken with flour & pepper. Cook chicken in oil until done transfer to a serving platter.
Add broth to skillet scraping the browned bits from bottom of pan. Cook about 3 minutes add
chicken. Add lemon juice, capers. Garnish with parsley and lemon slices.

Crab Stuffed Whitefish
Serves 4
4 oz. crab meat or use minced shrimp
4 4oz. Whitefish fillets(Halibut, Rockfish, Snapper)
¾ cup nonfat Greek yogurt
¼ cup can’t believe it’s not butter
½ tsp lemon juice
Pinch salt n pepper
Dash onion and garlic powder
1 Tbsp mince parsley or dried( for garnish)
Pinch paprika(garnish)
¼ cup panko crumbs
1 egg
2 medium green onions, sliced
¼ cup minced celery
2 Tbsp Dijon mustard
2 Tbsp lite mayo
Wahs fillets and pat dry. If fillets are thick make a cut part way through to stuff. If this is not possible then place stuffing on top. Place fillets on a treated baking dish season with salt and pepper and set aside. Make stuffing: whisk egg in bowl, add garlic, onion powder, salt & pepper, whisk. Add onions (reserve a little of green tops for garnish), celery, crab mix. Add crumbs, mix and divide between four fillets. Bake at 325 about 15 minutes. While fish is baking make bearnaise sauce. Sauce: In a small saucepan on warm start melting butter. Ina bowl whisk yogurt, mustard, mayonnaise, lemon juice, salt, and pepper. Pour inro saucepan and stir often watch closely or yogurt will curdle. Keep burner on warm, keep stirring, When fish flakes easily remove from heat and top each fillet with ¼ sauce, parsley, green onions, and paprika.

Cranberry Balsamic Porkchops
Serves 2 6 WW points or Healthi Bites
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp olive oil
2 – 4 oz lean boneless porkchop
¼ tsp salt n pepper
8 oz. broccoli or Brussel sprouts
2 Tbsp dried cranberries
2 Tbsp sliced Almonds
Preheat oven to 400*. Treat baking dish with cooking spray. In a Ziplock bag mix, oil, vinegar, mustard, salt and pepper. Marinade pork chops for 30 minutes. Place chops and veggies on baking dish. Drizzle with marinade top each chop with 1 Tbsp cranberries. Bake for about 15 minutes or until done through. Top with sliced almonds.

Creamy Cajun Stew
Serves 8 3 WW and Healthi bites
10 oz uncooked diced potatoes
4 cups Chicken broth
1 15 oz. can fire roasted diced tomatoes
1 ½ cup chopped bell pepper
1 ½ onion, chopped
8 oz. Hillshire farm Kielbasa sausage, sliced into coins
1 cup celery chopped
1 Tbsp. Cajun spice
2 cloves garlic minced
1 lb. whitefish cut into chunks
1 lb. raw shrimp, shelled, deveined
4 oz. fat free cream cheese
8 oz. tomato juice
Place all ingredients, except fish, shrimp, and cream cheese in a 8 qt. pot. Ring to a boil. Reduce heat and simmer for 1 ½ hours. Brown sausage coins place on paper towel and pat out grease. After broth has simmered add sausage, fish and shrimp. Simmer for 30 minutes. Remove from heat. Cut cream cheese into small chunks and quickly whisk in broth. You can adjust the Cajun spice based on your likes. Serving size 2 cups

Crustless Pizza
Crust
1 lb. extra lean ground beef
1 egg
2 Tbsp. shredded parmesan Cheese
1 tsp. Italian seasoning
¾ tsp. salt
½ tsp. garlic and onion powder
¼ tsp. pepper
Mix well and press into baking pan to a thickness of ¼ “. Bake for 15 minutes at 350.
Sauce
1 cup tomato sauce
1 tsp. Italian seasoning
¼ tsp. cumin, garlic, onion powder
¼ tsp salt & pepper
Topping
1/3 cup sliced mushroom
¼ cup chopped peppers
¼ cup chopped onions
¼ cup chopped cilantro
12 slices turkey pepperoni chopped
¾ cup fat free mozzarella
¼ cup sliced olives
Fresh Basil
What ever vegetables you like
Top prebaked crust with sauce and toppings. Sprinkle with cheese and fresh basil. Bake at 350 for 20 minutes. Cut into 4 servings.

Fish Sticks
Serves 4
Total WW points and Healthi bites 10 total recipe
3 points/bites for ¼ of fish sticks
I lb. firm halibut cut into sticks (chunks)
1 egg beaten
2 Tbsp. flour
¼ cup breadcrumbs
½ cup panko crumbs
1 Tbsp. parmesan cheese
1 Tbsp. dried Italian seasoning
Salt & pepper
Pam spray
Pat fish dry. Batter will not stick if wet. Mix crumbs, parmesan, Italian seasoning. Dip fish in flour then egg then crumbs. Place on a treated pam or air fry basket and spray with pam. Bake at 400 5 min, turn, bake 2 – 3 minutes. Place under broiler for a few minutes or air fry at 375 for 8 minutes. Cooking time varies depending on thickness and firmness of fish used.

Garlicky Shrimp n Fennel
Serves 4
2 Tbsp. Olive oil
1 lb. Uncooked Fennel Bulb , cut lengthwise into 1/2-inch slices plus 1/4 cup thinly sliced fennel ribs
1 medium Orange bell pepper cut into 8 pieces)
5 cloves Garlic, thinly sliced
1½ tsp, Rosemary, fresh chopped
¼ tsp. salt
¼ tsp Black pepper
1/3 cup White wine
2 Tbsp. Water
10 oz. diced Tomato
1 lb. Uncooked shrimp, peeled & deveined
12 Kalamata olives
Heat 2 teaspoons oil in large heavy nonstick skillet over medium-high heat. Arrange 1/2-inch sliced fennel in skillet, cut-side down, in batches if needed, and cook until charred, about 3 minutes per side, spraying fennel with olive oil nonstick spray as needed. Transfer to 5-quart slow cooker. Add 2 teaspoons oil to skillet; place bell pepper, skin-side down, in skillet and cook until lightly charred, about 3 minutes. Add to slow cooker. Tuck one-third of garlic into vegetables and scatter rosemary on top. Sprinkle with salt and black pepper.
Pour wine into skillet and boil until slightly reduced, about 1 minute. Add water and cook 1 minute (you should have about 2 tablespoons liquid). Pour over fennel mixture and place tomatoes with vines on top. Cover and cook until fennel and bell peppers are tender, about 2 hours on High.
About 5 minutes before cooking time is up, wipe skillet dry. Heat remaining 2 teaspoons oil in skillet over medium heat. Add remaining garlic and cook, stirring constantly, until light golden, about 1 minute, transfer to cup. Add shrimp to skillet and cook, turning once, until just opaque throughout, about 3 minutes. Remove skillet from heat.
With slotted spoon, transfer tomatoes to plate. Spoon fennel mixture onto platter. Remove tomatoes from vine, if desired and place on top of fennel mixture, sprinkle with olives and fennel ribs and drizzle with juices. Add shrimp and scatter garlic on top.
Per serving: about 1 cup fennel mixture and about 8 shrimp

Grilled Salmon w/ Chile Lime Butter
Serves 4

1 ½ Tbsp. butter or I can’t believe its not butter
2 Tsp grated lime zest
1 Tbsp. chopped fresh cilantro
1 tsp Chile powder
½ tsp salt
4 (4 oz. each) snapper or salmon
4 tsp lime juice
1 tsp cumin
½ tsp garlic powder
Heat grill or slow bake in oven. Mix margarine/butter, lime zest, cilantro, Chile powder and salt. Drizzle fillets with lime juice sprinkle with cumin, garlic, and salt. Cook fish. Just before serving place ¼ of butter on each fillets.

Halibut with Lemon Dill Butter
Serves 4
3 Smart points and Healthi Bites

4 6 oz. white fish fillets
Salt & pepper
2 medium lemons sliced to equal 12 slices
4 sprigs fresh dill
4 tsp. butter
2 tsp. chopped dill
1 tsp. lemon zest

Spray fillets with pam. Sprinkle fillets with salt & pepper. Line pan or grill with lemon slices and dill sprigs.
Lemon Butter – combine butter, chopped dill, zest. Serving size 1 ½ tsp.

Halibut Olympia

Serves 4

1 lb. halibut or whitefish
1 -2 onions sliced (depending on how much onion you like)
1 can diet cola
1/2 cup fat free Greek yogurt
1/2 cup light mayo
1/2 pkg ranch dressing mix
1 Tbsp. lemon juice

Caramelize the onions in cola. Pour cola into skillet and cook onion until soda has evaporated.
Pat halibut filets dry. Place ¾ of the onions into a baking dish, place halibut fillets on the bed of onions. Brush fillets with lemon juice. Mix yogurt, mayo, ranch mix. Spread on fillets. Distribute remaining onions on fillets. Bake at 350 for 20-30 minutes or until fish flakes. May take longer if fillets are thick.

Honey Chile Chicken
serves 4
6 WW points and Healthi Bites
1 lb. chicken breast (4 4oz)
1 orange bell pepper chunked
!/2 cup chunked onion
1 cup frozen peas
1 clove garlic minced
1 tsp sesame oil
pinch salt & pepper
1 Tbsp minced ginger or 1/4 tsp ground ginger
1 Tbsp honey
1 Tbsp water
1 Tbsp lime juice
2 Tbsp sriracha hot sauce
2 Tbsp soy sauce
2 cups rice cooked with coconut extract
2 Tbsp flour
Toss vegetables, garlic, ginger, and oil. let veggies rest while cooking chicken. Wash chicken breast and pat dry. Massage in salt and pepper. Dust both sides with flour, spray with pam. Place in heated skillet turn 1/2 way through cook aprox 4 - 6 minutes per side. Remove from heat and keep warm. While chicken is cooking, mix in a separate bowl soy sauce, sriracha, lime juice, water, and honey whisk together. Add veggies to skillet cook quickly until desired crispness. Toss chicken in sauce to coat. Add chicken and sauce to skillet mix with veggies. Serve with 1/2 cup coconut rice

Huevos Rancheros

Serves 4 4 WW and Healthi bites
1 Tbsp. Olive Oil
1 cup chopped onions
½ cup chopped bell peppers
Jalapeno
1 Tbsp. Chile sauce
1 can of stewed tomatoes
8 eggs
2 cups cooked rice
1 cup FF cheddar cheese
1 small can of chopped green chilies
1 cup black beans
Garlic, salt pepper
1 Tbsp. Chile powder
1 tsp cumin, oregano
Sauté veggies and spices. Bring to a simmer cook for about 5 minutes it will thicken. Heat beans. Cook eggs as desired.
Layer on plate’s rice, beans, veggie cheese. Top with 2 eggs each.

Hunter Chicken
Serves 4
4 5 oz. chicken breast
Salt & pepper
1 Tbsp. olive oil
1 onion coarsely chunked
3 cloves garlic
1 Tbsp. Italian seasoning
1 large can dice tomato
1 small can tomato sauce.
2 bell pepper chunked
¼ lb. sliced mushrooms
1 stalk celery
2 cups whole wheat cooked pasta
Heat 2 tsp. oil in skillet. Season chicken with salt & pepper.
Brown chicken in skillet 2 minutes on each side.
Remove chicken and place in baking dish.
Add the last tsp. of oil and sauté fresh veggies and seasoning, about 3 minutes.
Add tomato sauce, diced tomatoes.
Heat and pour over pasta and chicken.
Bake at 325 for 25 minutes.

Kung Pao Chicken
1 lb. Uncooked boneless skinless chicken breast, cut into ½-inch chunks
3 Tbsp Low sodium soy sauce, divided
5 tsp Rice wine vinegar, divided
3 tsp. Cornstarch
1 Tbsp Hoisin sauce
2 tsp. Fresh grated ginger
2 cloves Garlic minced
1/4 tsp red pepper flakes(more if you like it spicey)
3 tsp olive oil
1 large red bell pepper cut into chunks
2 ribs celery, sliced approx. 1 cup
1/3 cup dry roasted peanuts coarsely chopped
2 medium green onions sliced

In a medium bowl, combine chicken, 1 tbsp soy sauce, 2 tsp vinegar, and 1½ tsp cornstarch and toss to coat. Set aside.
In a small bowl, combine ½ cup water, hoisin, ginger, garlic, crushed red pepper, and remaining 2 tbsp soy sauce, 1 tbsp vinegar, and 1½ tsp cornstarch. Set sauce aside.
In a large nonstick skillet, heat 2 tsp oil over medium-high. Add chicken and cook, stirring often, until lightly browned and cooked through, about 5 minutes. Transfer to a plate.
Heat remaining 1 tsp oil in same skillet. Add bell pepper and celery and cook, stirring often, until crisp-tender, about 4 minutes. Stir in sauce and bring to a boil. Cook until sauce thickens, about 30 seconds. Add chicken, peanuts, and scallions and toss until heated through.
Serving size: 1 cup

Mediterranean Chickpea n Shrimp Salad
serves 4 2 WW and Healthi points
Ingredients
1 lb. shrimp
15 oz. Canned chickpeas (garbanzo beans)
½ cup chopped red onion
Bell pepper1 cup diced red or yellow bell pepper.
½ cup chopped fresh Cilantro
½ diced English cucumber (seeded regular cucumber can be used)
12 cherry Tomato cut in halve.
¼ cup fat free Crumbled feta cheese can use blue cheese
1 tsp. Italian seasoning
1 minced Garlic clove
1 Tbsp. Red-wine vinegar
1 Tbsp. Olive oil
1 Tbsp. capers
8 kalamata olives quartered.
1. Toss all ingredients together except feta, vinegar, and oil.
2. Mix vinegar and oil together and drizzle over the salad. Toss and let rest for 5 minutes, toss again rest 5 more . Divide evenly onto 4 plates, add ¼ of shrimp to each salad. Just before serving sprinkle feta over the top.

Mexican Meatloaf Loaf
Serves 4
1 ½ lb 97% lean ground beef
¾ oatmeal
½ cup minced onion
1 clove minced garlic
1 Tbsp taco mix
1/3 cup chopped cilantro
1 tsp. cumin
1 4oz. can diced green chilies
1 egg
8 oz can tomato sauce
Wholly Guacamole
Salsa
Mix all ingredients together except for 4 oz tomato sauce, salsa and guacamole. Shape into a loaf and bake at 375 for 45 minutes top with remaining tomato sauce and bake 15 more minutes. Remove from oven and let it rest for 10 minutes. Top with salsa and guacamole.

"Mock" Crab Cakes
1 can garbanzo beans, drained and rinsed
2 cans of palm hearts, drained and rinsed
1/4 cup green onions, diced
1/4 cup celery, minced
1/4 cup red bell pepper, minced
2 Tbsp minced parsley\1 tsp old bay seasoning
1 tsp salt
1 egg
1/2 tsp dry mustard
1/4 tsp pepper
2 tsp olive oil
Mash beans in a bowl until they reach the consistency of chunky peanut butter. Add whisked egg, mix. Mix in shredded palm hearts, celery, green onions, bell pepper, parsley, old bay, dry mustard, salt & pepper. Shape into equal amount of patties. Place in freezer for 15 - 20 minutes.
IN a large non stick skillet heat 1 tsp oil. Spray crab cakes with cooking spray and place in skillet. Cook 2 - 3 minutes. add remaining oil, Spray with cooking spray and flip. Cook another 2 - 3 minutes, until deep golden brown.

Poached Salmon n Creamy Pasta
Serves 4
5 OZ. dry pasta of your choice
1 lb. salmon (or more)
1 ½ chicken broth
½ cup white wine(can skip this and just add ½ cup water minus 1 point preserving)
1 lb. asparagus cut into 2 to three pieces
1 cup FF Greek yogurt
3 tbsp. grainy mustard
Salt & pepper
4 Tbsp. chopped chives
In a skillet boil water with bouillon cube. Once broth is dissolved then add wine. Poach Salmon and asparagus in bullion liquid until opaque about 5 – 6 minutes. Remove and keep warm. Chunk Salmon into bitesize pieces. In medium bowl beat yogurt, mustard, salt, pepper 3 Tbsp. chives and slowly temper yogurt with( go slowly or yogurt will curdle) left over poaching liquid. Mix pasta, salmon and asparagus toss gently with sauce.

Porkchops and Ginger Apples
Serves 4
5 WW points and Healthi bites
1 tsp. ground coriander
¾ tsp salt
½ tsp cumin
¼ tsp black pepper
2 tsp olive oil
4 – 4-ounce lean pork chops
½ cup diced red onion
1 Tbsp fresh grated ginger
2 apples cored and sliced.
1 – 1 ½ cups chicken broth
2 Tbsp stone ground mustard
¼ cup chopped parsley
In a small dish mix coriander, ¼ tsp cumin, salt, and pepper. Rub both sides of pork chops and let rest at room temperature for 15 minutes. Heat oil in skillet on medium heat. Cook Pork chops on both sides for about 4-6 minutes depending on thickness. Transfer to a plate and cover to keep warm. Sauté ginger and onions for about 2 minutes. Add apples str and cook for another 2 minutes. Whisk mustard into 1 cup of broth and add to the skillet. Add porkchops bring to a simmer(you may need to add more broth if it is to dry) Simmer for about 2 – 3 minutes more. Transfer to a serving plate and cover with a little broth. Top with chopped parsley.

Pozole
Serves 4

1 lb. lean meat(hamburger, chicken or pork)
1 onion chopped
2 cloves garlic
½ Tbsp. cumin
3 cup beef/vegatble/chicken broth(depending on meat)
1 (15 oz.) can hominy
1 (15 oz.) can stew tomato
½ Tbsp. chopped chipotle en adobe
½ Tbsp. oregano
4 radishes chopped
3 green onions chopped
¼ cup FF cheddar

Sauté onion, cumin & garlic. Add broth, hominy, meat, chipotle, tomato and oregano. Simmer for about 20 minutes.
Garnish with radish, cheese, & green onions.
Serving size scant 2 cups.

Reuben Balls

2 cups shredded cooked pastrami or corn beef
1 cup drained, chopped sauerkraut
1 cup shredded low fat Swiss cheese
1/2 cup softened fat free cream cheese
1 tablespoon Dijon mustard
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
11/2 cup panko or breadcrumbs
1/2 cup all-purpose flour
3 large eggs, beaten
Instructions
In a large bowl whisk one egg, the shredded pastrami, sauerkraut, Swiss cheese, cream cheese, ½ cup panko or breadcrumbs, Dijon mustard, garlic powder, onion powder, and black pepper. Mix until everything is thoroughly incorporated and holds together when pressed. It is easier to handle if you refrigerate for 30 minutes before forming meatballs.
Using your hands or a small scoop, shape the mixture into 1-inch balls. Place them on a parchment-lined baking sheet, spacing them slightly apart. You can make meatballs and freeze for maximum handling.
Set up a three-step coating station: add flour to one shallow dish, 2 beaten eggs to a second dish, and 1 cup panko to a third dish.
Working one at a time, roll each ball in flour, shaking off excess. Dip into the beaten eggs, then roll in panko or breadcrumbs until evenly coated. Return the coated balls to the baking sheet.
Bake on a greased or parchment-lined baking sheet, spray lightly with oil, and bake at 400°F (200°C) for 15–18 minutes, turning once, until crisp and golden.
Serve warm with extra Dijon mustard, Thousand Island dressing, Russian dressing, or your favorite dipping sauce.

Salisbury Meatballs
Serves 4
6 WW points & Healthi Bites

1 tsp olive oil
½ cup minced onions
1 lb. ground moose
1/3 cup bread crumbs
1 egg
2 Tbsp. tomato paste
Salt & pepper1 Tbsp. flour
1 tsp. red wine vinegar
2 tsp. Worcestershire sauce
¼ tsp mustard powder
5 oz. mushrooms minced
1 ¼ cup beef broth
Chopped parsley

Sauté mushrooms and onion in 1 tsp oil. Divide into 2. Combine burger, crumbs, 1 Tbsp. paste, egg ¼ cup beef broth salt and pepper. In another bowl blend flour, 1 cup broth, onion, 1 Tbsp. paste, vinegar, Worcestershire sauce and mustard.
Shape into meatballs. Place on baking sheet and cook until brown and holds shape. Place into a baking dish and pour on gravy mixture and bake for 25 minutes at 350. Can add grated carrots, celery and extra mushroom to gravy if desired.

Salmon Panzanella Salad
Serves 4
3 SP without croutons
1 lb. baked Salmon fillets cool
½ cup roasted red peppers
Dressing
1 Tbsp lemon juiced (save some lemon zested for garnish)
3 Tbsp red wine vinegar
1 Tbsp olive oil
Salt pepper
Whisk set aside
Prepare salmon fillets by baking or broiling. Season with salt n pepper. While salmon is cooking prep veggies. Careful not to overcook the salmon. It is better to remove from heat when still a little raw. Fish keeps cooking even after you remove it from the heat. Remember not to over cook or it will be dry.
In large bowl toss 1 small English cucumber diced, ½ small red onion diced, 8 kalamata olives, ½ lb. cherry tomato halved, 1 Tbsp. capers, 1 cup fresh basil torn, 2 leaves of leaf lettuce torn.
Divide veggie onto 4 plates, top with 4 oz salmon, Drizzle ¼ of dressing, top with red peppers and garnish with croutons.
Tip homemade croutons. Us 1 keto hamburger bun. Spry both sides with cooking spray, sprinkle with seasoning, cut into cubes and air fry until dried. One bun into croutons is 1 point.

Salmon and Succotash
serves 2
Cooking spray
1⁄2 cup Frozen or fresh baby lima bean
1⁄2 cup Frozen uncooked white corn kernels
1⁄2 cup halved Cherry tomatoes
1⁄2 cup chopped onion
1 clove minced chopped Garlic
3⁄4 tsp Kosher salt
1⁄2 tsp Black pepper
12 oz skinless salmon fillets
1⁄4 cup Fat free half and half
2 Tbsp White wine
1 tsp Fresh tarragon or basil for garnish
1 Lemon cut into wedges

Preheat oven to 475°F. Spray large rimmed baking sheet with nonstick spray. Place lima beans, corn, tomatoes, onion, garlic, and 1⁄4 tsp salt on baking sheet. Spray with nonstick spray and toss vegetables to coat. Season fish with 1⁄2 tsp salt and 1⁄2 tsp black pepper. Arrange fillets, rounded-side up, on top of vegetables.

Roast until fillets are opaque in centers and vegetables begin to caramelize, 7 to 10 minutes. Keep fillets and vegetables in oven and turn on broiler. Pour half-and-half and wine over fillets and vegetables. Broil until fillets are golden brown on top and vegetables are tender, 5 to 7 minutes. Garnish with basil. Serve with lemon wedges for squeezing over top.

Scallops w/ Watercress
Serves 4 3 SP
1 Tbsp. olive oil
1 lbs. Scallops
Salt
Pepper
3 slices of bacon crumbled
2 clove of garlic
3 Tbsp. chicken broth
8 oz. arugula (trimmed watercress is better if available)
½ cup shallots
2 cloves garlic
¼ cup chicken broth
8 oz. watercress
Note: If you can’t find watercress you can use radish sprouts or arugula.
Heat oil in skillet and lightly brown scallops with salt and pepper. Approx. 2 – 3 minutes each side depending on large the scallops are. Remove from pan and keep warm. Sauté garlic, shallots and broth. Next add watercress or other greens until just starting to wilt. Divide into four servings and top with ¼ of the scallops.

Sheet Pan Meal
Serves 4
1 lb. Meat of your choice,
1 lb. quartered baby potatoes
2 item(s), large, red, sliced Bell pepper
Veggies of your choice, raw asparagus, mushrooms, zucchini, Bok choy, its your choice
1 large, sliced onion
1 Tsp garlic powder
2 Tbsp Olive oil
1 Tbsp, Italian seasoning, taco seasoning, or Cajun seasoning (no salt added)
1 tsp Table salt
½ tsp Black pepper
1 small package of mixed fresh herbs
Instructions
Preheat the oven to 400°F. Line a large sheet pan with parchment paper.
In a large bowl, toss all the ingredients except oil thoroughly. Drizzle 1/2 of the oil on mixture, toss and add remaining oil, toss again. Spread onto the prepared pan.
Roast, stirring once halfway through cooking, until the potatoes are lightly browned, 30 to 35 minutes.
Serving size: 1½ cups

Shrimp & Crab Cakes
Serves 4

¼ cup light mayo
1 egg white
1 tsp Dijon mustard
1 tsp creole spice
1 tsp Worcestershire
¾ lb. crab
½ lb. shrimp
¾ cup bread crumb
1 Tbsp. olive oil
Mixed greens & lemon wedges
Heat oven to 350. Wisk together mayo, egg, mustard, creole and Worcestershire.
Add crab & shrimp mix. Work bread crumbs in. Moisten hands and form into 4 or 8 crab cakes. Brown slightly in oil and place on baking sheet. Bake 8 – 10 minutes. Serve on mixed greens with lemon wedge.

Shrimp & Potato Tapa
Serves 4
1 lb. small red potato or fingerlings(halved)
2 Tbsp. Olive oil
1 lb. cleaned shrimp
4 cloves of garlic
1 ½ Tbsp. white wine vinegar
½ tsp. crushed red pepper½ tsp. salt
1 leek sliced
½ cup chopped cilantro
Boil potato until firm tender about 7 minutes. Drain and cool for 5 minutes. Heat oil in skillet over med heat. Add potatoes to oil and cook until a little crisp about 5 minutes. Add shrimp and garlic cook about 2 – 3 minutes. Stir in the vinegar, crushed pepper and salt. Can be served cool or cold.

Spicey Peanut Chicken
Serves 4 3 Weight Watcher and Healthi points
¼ cup powder peanut butter
¼ cup warm water
¼ cup sugar free BBQ sauce
Jalapeno minced (to your taste)
1 lb. chicken breast cut into stripes
Chopped green onions
4 tsp crushed peanuts
Mix peanut butter powder and water in a bowl. Stir in BBQ sauce, minced jalapeno. Spray pan and cook chicken coat with sauce, flip coat with sauce. Add remaining sauce heat and divide into 4 servings top with 1 tsp of crushed peanuts and green onions

Split Pea Soup
Serves 4

1 lb. split peas
1 Lg onion chopped
1 cup chopped celery
1 cup chopped carrots
Garlic, Italian spice, bay leaf, salt, pepper
4 chicken bouillon cubes in 6 cups water
1 lb. cooked diced ham
½ cup FF Greek yogurt
Wash and rinse peas until water is clear. Steam all veggies. Bring broth to a boil add split peas. Simmer until peas are soft. When peas are soft run through a food processor and return to pan add veggies. Temper yogurt, then slowly whisk into soup. Bring temperature back up. You can add water if soup thickens too much.
Great with croutons, crusty bread, or grill cheese.

Stroganoff

Serves 4 6 WW points and Healthi bites

2 Tbsp olive oil
1 lb. thin sliced moose or beef
2 tsp I can’t believe it’s not butter
½ onion, sliced
1 cup mushrooms sliced
2 cloves garlic minced
¼ cup red wine
1/3 cup fat free sour cream
1/3 cup nonfat Greek yogurt
8 oz. cooked whole wheat egg noodles
1 bay leaf
1 ½ cup beef broth
1 ½ Tbsp stone ground mustard
Sear meat for 1 – 2 minutes. Remove from heat. Sauté onions and mushrooms caramelized about 8 – 10 minutes. Add garlic, stir return meat to skillet. Add wine and cook about 2 – 3 minutes. Add broth, mustard and bay leaf. Cook on high for 8 – 10 minutes until liquid reduces to 1/3. Reduce heat to a low simmer. In a separate bowl mix yogurt & sour cream. Temper sour cream mixture to keep from curdling(tempering is done by taking a tbsp. of hot liquid and mixing it into the sour cream, add another tbsp. Do this until the sour cream temp is warm. The warmer it is the less chance of curdling) Stirring the sour cream without tempering will cause it to curdle. Whisk in the tempered sour cream mixture. Toss in noodles and serve. Garnish parsley

Teriyaki Salmon
Serves 2 3 WW and Healthi Bites
8 oz. fillet salmon
4 oz mushrooms
10 stalks asparagus
4 green onions slice
1 tsp toasted sesame seeds
Marinade
¼ cp soy sauce
¼ cup white wine
1 packet sweetener
2 tsp sesame oil
1 tsp. honey
1 tsp fresh ginger
Chile flakes
Mix marinade in a gallon zip lock bag and let rest for 15 minutes. Place fillet, mushrooms and asparagus in marinade. Mix gently to coat everything. Pour onto baking dish treated with a cooking spray. Cover fish with veggies. Bake at 350 for 25 minutes (depending on fish size) Top with onions and sesame seeds.

Tomato, Leek & Basil Soup
Serves 4
1 cup sliced leeks(approx. 2leeks)
28 oz can stewed tomatoes
1 tsp thyme
1-2 bay leaves
4 cups vegetable broth
1/3 cup chopped basil
1 cup fat free half n half
2 Tbsp of corn starch
1 clove garlic
Simmer broth, bay leaf, thyme and 1/2 cup leeks. Salt n pepper to taste. In a food processor blend tomatoes, garlic and remaining leeks. Add to broth. Bring to a simmer. Mix cornstarch into half n half. Slowly add to soup stirring constantly to prevent curdling. Reduce to low and let simmer for at least 20 minutes to blend flavor. Serve with oyster crackers or croutons.