Serves: 1, 5 points plus per serving
Ingredients:
2 cups Fresh Spinach or Field Greens per person
Fresh basil leaves, torn.
1 small heirloom tomato per person, sliced
1/2 oz. fresh mozzarella, sliced
1 TBSP crispy proscuitto bits
1/2 oz. toasted walnut pieces
Pomegranate balsamic dressing
Instructions:
Layer ingredients in salad bowl, top with dressing. Enjoy!
this blog is designed to help share my unique culinary creations that are oh so tasty and weight watchers/figure friendly, too! They are inspirations from a number of my favorite chefs with some of my own tweaks to lower the points without hurting the flavor:)Over the past year, I've lost 74 pounds and counting..eating well with my husband and having a blast while doing it. Won't you join us?
BAKED LAMB SAMOSAS WITH INDIAN ROASTED CAULIFLOWER
Serves 8, 6 points plus per serving (1/2 cup filling each.)
Ingredients:
2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)
2 TBSP ginger garlic blend
1 tsp oil
1 tsp table salt
1 tsp black pepper
1 tsp coriander seed(s)
1 tsp cumin seeds
1 large potato, boiled, peeled & mashed.
1 cup(s) frozen green peas
2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.
1 cup(s) onion(s)
1 pound cooked ground lamb
½ cup chicken stock
Instructions:
Preheat the oven to 400 degrees F.
Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.
Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.
Arrange the 8 samosas on a lightly greased baking sheet or stone.
Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.
Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!
Indian Roasted Cauliflower:
Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)
Serves 8, 6 points plus per serving (1/2 cup filling each.)
Ingredients:
2 TBSP garam masala (spice blend with cinnamon, coriander, ginger, cloves and cardamom)
2 TBSP ginger garlic blend
1 tsp oil
1 tsp table salt
1 tsp black pepper
1 tsp coriander seed(s)
1 tsp cumin seeds
1 large potato, boiled, peeled & mashed.
1 cup(s) frozen green peas
2 Pepperidge Farm Puff pastry sheets, defrosted gently at room temperature.
1 cup(s) onion(s)
1 pound cooked ground lamb
½ cup chicken stock
Instructions:
Preheat the oven to 400 degrees F.
Filling: In a small saucepan, add the potato and enough cold water to cover. Add a generous pinch of salt and bring to a boil over medium heat, then reduce the heat and simmer until tender, 12 to 15 minutes.
In a large pot, add oil and heat over medium high heat or until it ripples. Add two types of seeds and garam masala to toast. Add onions and combine, cooking for 5 minutes or until soft. Stir in Lamb meat, cooking until brown. Add garlic, ginger, salt and pepper – reduce heat to low. Stir in chicken stock and peas, cooking for 15 minutes on low. Mix in mashed potatoes, turn off heat.
Samosas: Sprinkle the pastry with flour & Roll the puff pastry out slightly, to flatten the seams. Using a paring knife, cut into 1/2 then ½ again to make four squares. Put 1/3 cup or so of the filling in the center of a square. Take two opposite corners and stretch around filling, bring to center and pinch. Do the same with the other two corners, pinch again and then pinch the diagonal folds.
Arrange the 8 samosas on a lightly greased baking sheet or stone.
Bake for 15 minutes at 400 degrees F, then turn heat down to 375 degrees F and bake for 10 more minutes.
Serve with Indian Roasted Cauliflower,tamarind chutney and fresh fruit. Enjoy!
Indian Roasted Cauliflower:
Mix 1 tsp tumeric, 1 TBSP garam masala, 1 tsp salt and 1/2 tsp black pepper in medium bowl. Add 2 TBSP olive oil, stir to combine. Toss one head of fresh cauliflower, mix to cover and roast at 425 degrees until golden brown:)
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