Haute' Mama
Accountibilty Coach
Artichoke Spinach Stuffed Bakers
2 large russet bakers
2 cups fresh spinach
1/3 cup chopped artichoke hearts in water, drained
2 laughing cow cheese wedges (2)
1/3 FF Mozzarella cheese
2 Tbsp nonfat Greek yogurt
2 tsp parmesan cheese
Cook spinach and drain, In bowl mix all ingredients but parm and potato pulp
Bake potato's let cool. Hollow out potato set pulp aside. Mix in a small amount of potato. Divide mixture stuff potato sprinkle with parm and paprika. Bake at 350 for 25 minutes.
Arugula, Grapefruit Salad
Serves 4
5 oz, about 8 cups loosely packed Arugula
1 can grapefruit sections and 2 tablespoons of juice reserved
½ small, thinly sliced Red onion
1 Tbsp Olive oil
1 Tbsp Balsamic vinegar
1 tsp Honey
1 tsp Table salt
¼ tsp, freshly ground Black pepper
1 oz, shredded Parmesan cheese
Place arugula in a large salad bowl; top with grapefruit and onion.
In a small bowl, whisk together oil, vinegar, honey, salt, pepper and reserved grapefruit juice.
When ready to serve, gently toss salad with dressing; sprinkle with cheese. Yields about 2 cups per serving.
Bean Salad
Serves 4 1 WW point or 1 Healthi bite
1 can each, green beans, garbanzo beans, pinto bean, yellow wax beans. Drained and rinsed.
½ red onion sliced or diced Chopped parsley
Fat free Italian dressing
Toss beans, onions in a small amount of Italian dressing. Add dressing as needed. Let marinade over night.”
Beet & Mozzarella Salad
2 servings
1 Tbsp Balsamic vinegar
1 Tbsp Water
2 tsp Extra virgin olive oil
⅛ tsp Dijon mustard
¼ tsp Table salt
¼ tsp Black pepper
2 cup(s), loosely packed
Fresh mixed greens
¼ cup Fresh basil
8 oz Cooked beets, sliced
3 oz cubed Part skim mozzarella cheese
1 Tbsp Pine nuts
Instructions
Whisk together vinegar, water, oil, mustard, salt, and pepper in small bowl.
Divide baby greens and basil between 2 plates. Arrange beets evenly over greens. Top evenly with mozzarella and pine nuts. Drizzle with dressing.
Blackeyed Barley Salad
Serves 4
5 WW points and Healthi Bites
Cook ¾ cup of barley in 3 cups water until tender 25 minutes
2 cups cooked black-eyed peas
Bell pepper diced
½ cup shredded carrots
4 green onions chopped
1 Tbsp. olive oil
1 Tbsp. vinegar
Salt n pepper
Rinse barley in cold water to stop cooking. Drain. Toss all ingredients in a bowl and chill.
Blueberry Cloud Bread
3 large eggs
½ cup cottage cheese
1 Tablespoon honey or maple syrup(optional)
¼ tsp cream tarter
½ cup blueberries fresh or frozen
1 Tbsp cornstarch
½ tsp vanilla
cardamon
Preheat oven 300. Line baking sheet with parchment paper. In glass bowl whip egg whites and cream of tartar until forms stiff peaks. Put cottage cheese, syrup, egg yolks, and vanilla. Use emersion blender to remove lumps in cottage cheese. Place blueberries into a small bowl and coat with cornstarch. Gently fold cottage cheese mixture into egg whites, now fold in blueberries, careful to not overmix. Spoon onto parchment paper sprinkle with a little cardamon and bake for 25-23 minutes. Until golden brown.
Carrot Apple Salad
1 WW point or Healthi bite
8 Servings
1 red and green apple cut into match sticks
3 cups matchstick carrots
1 ½ Tbsp. lemon juice
¼ cup chopped chives or green onions
1 Tbsp. olive oil
1 tsp. stevia
Salt & pepper
2 oz. feta cheese
Toss all ingredients together.
Chayote, Carrot & Apple Salad
Serves 4
1 chayote squash
1 Honeycrisp apple
½ cup shredded carrots
Dressing Ingredients
2 tablespoon apple cider vinegar
1 tablespoon olive oil
½ teaspoon Dijon mustard
1 teaspoon honey or maple syrup
Salt and pepper to taste
Slice chayote and Honeycrisp apples into thin strips or chop (your preference). Mix with shredded carrots.In jar, combine apple cider vinegar, extra virgin olive oil, horseradish, course ground Dijon mustard, honey, salt and pepper (to taste). Shake vigorously. If you do not have a jar, you can combine in a bowl and mix with a whisk or fork.
Cottage Cheese Flatbread
1 cup nonfat cottage cheese
2 eggs
Spices optional
Place cottage cheese and eggs in food processor. Blend until very smooth no lumps. To make a savory flatbread add garlic and onion powder, Italian seasoning, ranch mix, taco seasoning. Or make it sweet by adding, monk fruit, sweetener, cinnamon, pumpkin pie spice, Flavor God has great sprinkles. Use your imagination.
Preheat oven to 350. Line a baking sheet with parchment paper. This is a must. Spread batter onto paper very thin. One batch will almost cover a large baking sheet. Bake 30-40 minutes. Cool for about 4 minutes, lift parchment paper onto a cooling rack. Peel paper off bread. I cut mine into 4.
Cowboy Caviar
Serves 4 4 SP
2 cups cooked black-eyed peas
½ cup chopped green onion
½ cup diced red pepper
1 Tbsp. olive oil
2 Tbsp. rice vinegar
Diced jalapenos
2 clove garlic
Salt & pepper
Mix all ingredients chill for overnight.
Cranberry, Orange Wild Rice Salad
serves 8
2 cups Cooked wild or long grain brown rice
1 large can mandarin oranges(1 1/2 cups) in juice, drained
1/3 cup roughly chopped Dried cranberries
1/3 cup Chopped walnuts (unsalted, raw or dry roasted, no sugar added)
2 Medium green onions chopped including green ends
2 Tbsp Red wine Vinegar
1 Tbsp Olive oil
1/2 tsp salt
1/4 tsp Black pepper
Instructions
In a large bowl, combine rice, oranges, cranberries, walnuts and scallions. Toss to combine.
In a small bowl, whisk together vinegar, oil, salt and pepper. Add dressing mixture to rice mixture and toss to combine.
Serving size: about 1/2 cup
Creamy Spinach Pesto
Serves 4
1 1/4 tsp salt
11/2 Tbsp cream cheese
8 oz. Uncooked pasta
4 1/2 cups fresh spinach
2 Tbsp water
1 1/2 tsp olive oil
2 cloves minced garlic
1 tsp lemon juice and zest
2 Tbsp grated Parmesan cheese.
Cook pasta. Puree spinach, water, garlic, oil, lemon juice. Puree very well. Drain pasta, return to pan stir in cream cheese. Add pesto. Garnish with zest and Parmesan cheese. I added grilled shrimp.
Crispy Onion Ring Slices
1 large white onions, sliced into 1/4-inch-thick rounds
2 ounces freshly shredded Parmesan cheese
1/4 cup panko crumbs
1 egg
¼ cup flour
Salt, garlic powder, and paprika, to taste
Preheat the oven or air fryer to 400 degrees F and line a baking sheet with parchment paper.
Dredge onion slices in flour, then egg bath, panko crumbs mixed with parmesan cheese and spices.
Spritz parchment paper with olive oil mist or cooking spray.
Place coated onion slices on parchment paper, spritz top with oil or cooking spray.
Bake for 20 minutes or until golden brown and crispy.
Cucumber Stuffed Avocado
Serves 4
1 large avocado cut into 4ths
1 tomato diced
1 cucumber diced
Cilantro chopped
½ red onion chopped
1 Tbsp. olive oil
Montreal seasoning
Toss all ingredients together except avocado. Let mixture rest for 20 minutes. Stirring a couple of times. Place ¼ avocado on plate and top with ¼ of cucumber mixture.
Dill Pasta Salad
Serves 4
2 cups cooked bowtie pasta
1 Tbsp. dill pickle juice
½ cup dill pickle relish
½ Tbsp. Olive Oil
Salt & pepper
½ cup chopped bell peppers
¼ cup diced red onion
¼ cup diced celery
2 boiled eggs chopped
1 Tbsp. chopped dill
Toss pasta, eggs, veggies, relish salt & pepper in a bowl. Whisk oil, dill pickle juice and chopped dill together and toss over pasta. refrigerate for 1 hour. Divide into 4 servings
Green Bean & Potato Salad
Serves 6 3 WW points or Healthi bites
24 oz. fingerling potato sliced into ¼ inch rounds
8 oz. green beans cut into bitesize pieces
2/3 cup. chicken broth
¼ cup dill relish
¼ cup chopped green onions
2 Tbsp. rice vinegar
1 tsp Dijon mustard
Salt & pepper
3 Tbsp. olive oil
3 Tbsp. each tarragon, dill, chives
Boil potato and green beans until cooked. Rinse under cold water and drain. Refrigerate while mixing remaining ingredients. Toss potato and green bean with dressing and serve. The liquid will thicken in time, making it a little creamy. This salad is great cold or warm.
Grilled Asparagus & Pea Salad
Serves 4
1/2 lb. Asparagus(tough ends removed)
Cut into medium pieces
¼ tsp salt
4 cups red leaf lettuce or spinach leaves
Tore into pieces
1 cup frozen peas
1 tsp. olive oil
1 clove garlic minced
½ red onion diced or thin sliced
3 cutie oranges peeled and sectioned
¼ cup fat free feta cheese
3 Tbsp fat free Italian dressing
1 mandarin orange juiced
Toss asparagus, clove, olive oil and a sprinkle of salt until coated. Grill asparagus until slightly charred approx. 5-6 minutes. Allow to cool at room temperature. Place all remaining ingredients except lettuce & feta, in a bowl and toss. Add asparagus. Stir to coat, rest 10 minutes and toss again. Arrange lettuce on platter and top with pea mixture and sprinkle with feta.
Jennifer Aniston Salad
Serves 4
1/3 cup uncooked quinoa or bulgar wheat or steel oat kernels
1 cups water
½ cup cucumber chopped
1/3 cup parsley chopped
1/3 cup mint chopped
1/4 cup red onion chopped
1/3 cup roasted and salted pistachios chopped
1 cup cooked chickpeas drained
1 lemons juiced (about 5-6 Tablespoons)
1 Tbsp. extra virgin olive oil
sea salt to taste
ground pepper to taste
1/3 cup fat free crumbled feta cheese
Cook quinoa(or other grain) Fluff with a fork and let cool for 5-10 minutes. In a medium bowl, stir together cooked quinoa, cucumber, parsley, mint, red onion, pistachios, chickpeas, lemon juice, olive oil, salt, pepper and feta. Serve immediately or let the salad chill in the fridge a couple hours before serving. Store salad in an airtight container for up to 5 days in the fridge
Mashed Potato Doughnuts
Serves 6
1 cup cooked diced potatoes
1⁄4 cup Plain fat free Greek yogurt
1 Egg
½ cup self-rising flour
½ tsp salt
1 pinch Cayenne pepper
1⁄3 cup, shredded fat free cheddar cheese
2 green onion diced
Preheat oven to 400°F. Lightly coat a 6-hole silicone doughnut pan (¼-cup capacity each) with nonstick spray. In a small saucepan, cover potatoes with cool water. Bring to a boil over high heat. Reduce heat to medium, and cook until potatoes are tender, 10 to 12 minutes. Reserve 2 tbsp cooking water, then drain potatoes.
Place potatoes in a medium bowl; mash with a fork until smooth, adding reserved 2 tbsp cooking water. Stir in yogurt, then add egg. In a small bowl, stir together flour, salt, and cayenne. Stir flour mixture, cheese, and scallions into potato mixture. Spoon batter into a quart-sized zip-top plastic bag. Snip a hole in one bottom corner of bag; pipe batter evenly into doughnut pan. Bake at 400°F until lightly browned, about 20 minutes.
Mimosa Asparagus
Serves 6
1 large egg
2 tsp fish sauce, Worcestershire or anchovy paste
1 Tbsp Lemon zest
3 Tbsp Fresh lemon juice
1⁄2 tsp Sea salt
1⁄2 tsp Black pepper
1⁄4 tsp Crushed red pepper flakes
1⁄4 cup Extra virgin olive oil
1 cup Fresh parsley chopped
1⁄4 cup Fresh basil cut into ribbons
3 medium green onions, white and green parts, sliced
1 Tbsp Capers
2 1⁄2 pound(s) Asparagus woody ends snapped off and discarded
Olive oil cooking spray
salt n pepper to taste
Instructions
To make the dressing: Place the egg in a small saucepan and add water to cover. Bring to a rolling boil over high heat, cover, then turn off the heat and leave for 10 minutes. Drain, run under cold water to cool, and peel. Separate the yolk and white. Press the white and then the yolk through a mesh strainer (if you don’t have one, crumble the yolk and chop the white) and set aside.
In a medium bowl, whisk together the anchovy paste, lemon zest and juice, salt, pepper, red pepper flakes, and oil. Add the egg, parsley, basil, scallions, shallot, and capers and stir to combine.
To make the asparagus: Bring a gas or wood-fired grill to a medium-high heat, or heat a grill pan over medium-high heat. Coat the asparagus lightly with cooking spray and season with salt and pepper. Place the asparagus on the grill or pan and cook for 10 minutes, turning with tongs occasionally, until the asparagus starts to soften and just begins to char at the ends. Using tongs, transfer to a cooling rack. Divide among plates and serve with the dressing poured over the spears.
Naan
8 pieces
2 WW points & Healthi bites
1 cup self rising flour
1/2 tsp baking soda
dash of salt
3/4 cup nonfat Greek yogurt
Dough mixes better if you have a food processor. Place dry ingredients in food processor and mix. Spoon yogurt evenly over flour mixture. Pulse until the dough has formed a ball or it can be made into a ball easily and not to sticky. If the dough is to sticky add flour 1 Tbsp at a time. If to dry and crumbly add yogurt 1 Tbsp at a time. Shape into a ball and knead slightly. Cover a refrigerate. Cut dough into 8 equal pieces. Gently roll or stretch to an oval dough should be fairly thin. Heat a skillet over medium high heat. I put a quick spray of pam in mine. In a single layer (depending on how big your skillet is) place Naan ovals skillet. Cook until it puffs on top and the bottom is brown and slightly charred 1 - 2 minutes, flip and cook other side. Brush with oil or leave plain. These are great warmed up in air fryer
Variations
1 tsp. olive oil
1 Tbsp I can't believe its not butter
1 tsp minced garlic or 1/4 tsp garlic powder
1 Tbsp fresh chopped parsley or dried Italian seasoning
Melt butter, oil, garlic. Using a pastry brush lightly coat each piece and sprinkle with parsley or seasoning.
Sweet Naan
1tsp. olive oil
1 Tbsp I can't believe its not butter
1 Tbsp. Monk fruit
Melt butter, oil, monk fruit. Using a pastry brush lightly coat each piece and sprinkle with cinnamon.
Pasta n Spinach Pesto
Serves 4 6 WW or Healthi points
8 ounces uncooked whole wheat spaghetti or linguini
2 ½ Tbsp fat free cream cheese or 2 laughing cow wedges
4 ½ cups washed, dries fresh spinach
2 Tbsp water(save ¼ cup of pasta water)
1 ½ Tbsp olive oil
2 small cloves of minced garlic
1 tsp lemon juice
Cook pasta per directions on package. In food processor, blend spinach, 2 Tbsp. water, salt n pepper, oil, lemon juice, and garlic. Blend until smooth. Place drained pasta back into saucepan and stir in cream cheese and pasta water. May need to place on low heat. Add pesto sauce and stir to mix. Top with a sprinkle of parmesan cheese. Each serving will yield about 1 ¼ cups of pasta
Roasted Poblano n Pasta Salad
Serves 4
¾ cup diced Poblano
¾ cup frozen corn
1 clove garlic minced
½ tsp cumin
1 tsp black pepper
1 pinch of salt
1 cup diced tomato
½ cup fresh cilantro
1/3 cup diced red onion
4 oz. dry pasta
1 Tbsp Olive oil
1 ½ Tbsp lime juice
1 Tbsp water
Boil pasta. Don’t over cook, keep firm. Rinse with cold water. Set aside to cool. Heat skillet spray with cooking spray. Char corn, poblano, garlic, salt, pepper & cumin. Remove from heat and cool. In small bowl whisk oil, lime juice and water. Toss veggies and pasta together. Stir in dressing and refrigerate. Stir occasionally. Careful not to crush pasta.
Rosemary Roasted Radishes
20 large, Radish 2 bunches with green tops attached
1 Tbsp Olive oil
2 tsp, chopped Rosemary
½ tsp Table salt
¼ tsp Black pepper
1 tsp Fresh lemon juice
1.Preheat oven to 425°F. Position a rack in top third of oven.
2.Separate radishes and radish greens; set greens aside. Rinse radishes and trim root if necessary. Cut radishes in half.
3.Combine radishes, olive oil, rosemary, salt, and pepper in large bowl, tossing until well coated. Transfer to large rimmed baking sheet, leaving about 1⁄2 to 1 teaspoon oil mixture in bowl. Place radishes in top third of oven.
4.While radishes roast, rinse greens several times in cold water to remove grit. Discard any wilted, browned, or yellow leaves. Tear any large leaves in half and remove any tough stems. Place greens in bowl and toss to coat in remaining olive-oil mixture.
5.After 20 minutes of roasting, carefully remove pan from oven. Add greens to baking sheet and toss to combine. Roast until greens wilt and radishes are tender, about 5 minutes longer. Drizzle with lemon juice.
6.Serving size: generous 2/3 cup
Skinny Potato Salad
Serves 4
1 cup of baked or boiled cubed potato
2 cups cauliflower cut into the same size pieces as the potatoes
¼ cup fat-free mayonnaise
1/3 cup nonfat plain Greek yogurt
2 Tbsp. sliced black olives.
3 hard-boiled eggs diced.
2 Tbsp mustard (or to taste)
Salt & Pepper
4 Tbsp dill relish
1/3 cup diced red onion.
¼ cup diced celery
¼ cup fat-free shredded cheddar cheese
Steam cauliflower until done but not mushy, leave it firm. It will still cook for a while setting.
Mix all veggies then add mayo, yogurt, and mayo. Let it set for a couple of hours. It’s better when it sits.
This is delicious, and you can't hardly tell it's cauliflower!! Try it before you knock it.
Spinach Garlic Bread
serves 6
½ cup fat free mozzarella shredded cheese
¾ cup self-rising flour
1 Tbsp parmesan cheese
2 tsp minced garlic
2 eggs beaten
½ cup fat free cottage cheese
1 Tbsp fresh chopped parsley
2 cups chopped fresh spinach.
¼ tsp baking soda
½ oz fat free feta cheese or blue cheese
¼ cup yogurt
Preheat oven to 400° and line a large baking sheet with parchment paper. Whisk yogurt, eggs in a medium bowl stir in mozzarella, cottage cheese and garlic, Stir in spinach, feta cheese and parsley. Using a fork and separate bowl mix baking soda flour.
Shape dough into a ½”-thick oval on a parchment paper lined baking sheet. Bake for 17 - 20 min. Let cool for 10 minutes and cut into 6 pieces.
Tuna Apple Melts
Serves 2
3 WW points and Healthi bites
2 slices Velvetta cheese
1 large apple sliced 1/4 inch thick
1 can tuna in water, drained
1 tsp Dijon mustard
1 Tbsp minced onion
2 Tbsp Greek yogurt
salt & pepper
1 tbsp minced dill pickles or relish
Preheat oven to 400*. In a bowl combine other ingredients except cheese and apples. Place apples on baking sheet place in oven while mixing up the tuna.
Remove apples from oven and top with tuna mixture, Cut cheese slices in half. Place each half on tuna. Return to oven and bake until cheese is melted. Aprox 5 minutes. Toaster oven works great for this.
Watermelon Salad
1 watermelon diced
Fresh lime juice
Cilantro minced
Red onion minced
Feta cheese crumbles
Toss all ingredients together and serve.