Review: Hummus with Greek Yogurt
Mar19

Review: Hummus with Greek Yogurt

Eat Well Enjoy Life Hummus with Greek Yogurt, Roasted Red Pepper – 1/2 the fat and 1/3 fewer calories than regular hummus! Only 1 Weight Watchers PointsPlus value for 2 tablespoons. I’ve been eating Greek Yogurt (Fage 0%) since I first joined Weight Watchers in 2001, and used to mix it with my Kashi Good Friends or Fiber One cereal and a bit of milk for breakfast. To this day it’s my go-to breakfast—filling, healthy, and delicious. If I have cereal without the yogurt I am guaranteed to be hungry an hour later. I thought everybody already knew how delicious and good-for-you Greek Yogurt was… but I guess not. What did it take to get everyone on board the now ubiquitous Greek goodness—from cereal to ice-cream to hummus? Dr. Oz? I found it for $4.99 at Gelsons Market, but I see that it’s also listed at Ralphs and many other markets. They also had Classic and Pine Nut, but I’m partial to Roasted Red Pepper; I usually buy the Roasted Red Pepper Hummus from Trader Joe’s. Click here for more info and where else to purchase >> Nutritional info for 2 tablespoons of Roasted Red Pepper Hummus with Greek Yogurt (28g) Calories 50 Fat 2.5g Fiber 0g Carb 4g Protein 2g Only 1 Weight Watchers PointsPlus value for 2 tablespoons!    Try it with these delicious, baked Mediterranean Turkey Cutlets...

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Mediterranean Turkey Cutlets
Mar19

Mediterranean Turkey Cutlets

These turkey cutlets, especially served with hummus, take me right back to my teenage visits to Israel. I love the flavors of cumin and coriander, which I think most people feel intimidated to cook with. If that’s you, I urge you to try this one! It’s definitely a worthy investment in these wonderful spices—which you will hopefully use again and again. When I was still leading Weight Watchers meetings in Los Angeles, one of my members kindly gave me Steve Raichlen’s Healthy Jewish Cooking. I couldn’t believe that even Mr. Picky said, “F— yum! Even the strange green balls.” (Referring to the Basil Pearled Cous Cous—one of my favorite sides. Add a sprinky-dink of salt to make the flavors pop.) I kept a theme and served the cutlets with a simple Israeli-style salad, delicious Low Fat Hummus with Greek Yogurt (see Fav Food Finds) and sautéed mushrooms. So easy. Sooo good. Very healthy. Definite redo! For Passover Substitute matzo meal for the flour and bread crumbs. Breading Tip I learned a great trick from Chef Anne Burrell (I LOVE Secrets of a Restaurant Chef): when breading anything, use one hand for wet and one hand for dry ingredients; that way you don’t end up breading your fingers! Orna’s Notes The original recipe calls for 1/2 cup egg substitute, but I prefer using the real deal. He uses 1 cup bread crumbs or cracker crumbs, but I love the extra crunch and crispiness of Panko bread crumbs. You can find them in the Japanese section of your market, though most markets now carry them next to the regular bread crumbs; they are the Japanese-style breadcrumbs—crispy and flakey. Even Trader Joe’s now carries them. If you like cumin, be sure to try my delicious Cowboy Caviar recipe >>  Mediterranean Turkey Cutlets 2013-08-06 15:42:06 Yields 6 Write a review Save Recipe Print Prep Time 15 min Cook Time 12 min Total Time 30 min Prep Time 15 min Cook Time 12 min Total Time 30 min 234 calories 38 g 74 g 4 g 13 g 1 g 96 g 623 g 2 g 0 g 2 g Nutrition Facts Serving Size 96g Yields 6 Amount Per Serving Calories 234 Calories from Fat 31 % Daily Value * Total Fat 4g 5% Saturated Fat 1g 5% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 1g Cholesterol 74mg 25% Sodium 623mg 26% Total Carbohydrates 38g 13% Dietary Fiber 2g 10% Sugars 2g Protein 13g Vitamin A6%Vitamin C13% Calcium7%Iron14% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong?...

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Mario Batali’s Brutti Ma Buoni Cookies
Mar15

Mario Batali’s Brutti Ma Buoni Cookies

I first saw these Italian Meringue Cookies (translation: Ugly But Good) in a Weight Watchers Magazine, many years ago.   I finally made Mario Batali’s version from Foodnetwork.com—my go-to recipe resource—and they were simply divine. And the best part is they make a fantastic Passover Dessert and are low points to boot! (Weight Watchers PointsPlus value coming soon.) I’m not usually a fan of meringues, but these light, crispy-on-the-outside, chewy-on-the-inside, nutty puffs are delicious. I think the name is misleading because they are actually quite cute! The perfect sweet treat following a heavy holiday meal. In my humble opinion, most Passover Desserts are not worthy; not of the time to make them nor the calories to eat them! Since no flour or leavening agents are permitted, many recipes substitute Matzo Meal for flour. The best options are recipes that naturally don’t contain flour—like Flourless Cheesecake. And these cookies! Enjoy! Let me know how you like them. Freeze well. How to Whip Egg Whites Adapted from Baking at Home with The Culinary Institute of America Make sure there are no traces of fat in the whites themselves or on the equipment. (no yolk) Egg whites should be at room temperature when whipped, but are easier to separate while still cold. (Let rest 10 – 15 minutes after separating.) Begin whipping at a slow to moderate speed, until the whites loosen and become foamy. Add sugar gradually with mixer on moderate speed, then cinnamon, salt and vanilla, and increase speed to high. As more air is beaten into the whites, the texture becomes very smooth and the foam thickens enough to mound slightly. When you see the whisk start to leave track marks in the egg whites you are at the “soft peak” stage; the foam is still very glossy and moist, and when you pull the whisk out of the bowl and turn it upright, the whites slump over to one side in rounded peaks. As you continue to whip egg whites, they reach the “medium peak” stage. You will see distinct tracks left by the whisk or beater as you whip. The peaks formed when the whisk is lifted retain their shape longer, but are still glossy and smooth. This is the ideal stage for foams to be folded into batters. Maria Batali’s recipe calls for butter and sugar for greasing the cookie sheet, but I find it easier to just use parchment paper instead; and this makes the cookies non-dairy or pareve. I forgot what a huge quantity of cookies this recipe makes, and had to run out to pick up my toddler from preschool right in the...

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Gnudi: Spinach and Ricotta Dumplings
Mar13

Gnudi: Spinach and Ricotta Dumplings

If you’re looking for a pasta fix without all the carbs, this is your dish! When I first saw Giada de Laurentiis make these Italian pillows of ravioli, without the pasta—known as Gnudi, or Gnocchi—I couldn’t wait to try them. Seeing them in Food Network Magazine a while later was the push I needed. I usually make them with whole-milk ricotta, but today I used the low fat version and I didn’t miss a thing, so I’m going with this light version! It’s a delicious, simple, relatively low-fat recipe. Pairs well with a salad and some crusty, warm bread. Or with Trader Joe’s Breaded Chicken Tenderloin Breasts for extra protein. Click here for Orna’s Trader Joe’s Shopping List with Weight Watchers Power Foods and PointsPlus values >> To Squeeze the Spinach I use the Trader Joe’s Chopped Spinach which comes in a 16-oz bag; leave it in the refrigerator overnight to thaw, and then it might still need some more time on the counter. Sauté the leftovers in olive oil spray to fill you up! Set it in a colander over the bowl you’re going to use (set them both on your scale and pour in 10 ounces. Then squeeze it in your hands over the colander. When you think you’ve squeezed it enough, squeeze it some more! Then wrap it in a double layer of paper towels and give one more squeeze till totally dry. Discard the water and wipe the bowl dry before placing the spinach in it. Separate into small pieces with your fingers. Sam’s favorite store-bought sauce is  Buitoni Marinara Sauce. If you prefer a lighter, lower fat sauce try Trader Giotto’s Organic Tomato Basil Marinara.     Next up I’ll be trying Scott Conant’s Spinach and Ricotta Gnudi, with a Porcini Puree. I’ve been salivating over them ever since I saw him make them on The Best Thing I Ever Made. Love that show! Did anyone see that episode? Have you tried making them? Cool Tools Medium Cookie Scoop Spider or Slotted Spoon for removing the Gnudi Microplane Grater, for grating the nutmeg Silicone Spatula, for mixing the Gnudi Gnudi: Spinach and Ricotta Dumplings 2013-08-06 15:33:24 Serves 6 9 Weight Watchers PointsPlus for four balls with sauce Write a review Save Recipe Print Prep Time 20 min Cook Time 10 min Total Time 30 min Prep Time 20 min Cook Time 10 min Total Time 30 min 323 calories 18 g 120 g 20 g 19 g 11 g 243 g 760 g 6 g 0 g 7 g Nutrition Facts Serving Size 243g Servings 6 Amount Per Serving Calories 323 Calories from Fat...

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Cinnamon Sugar Figure-Eight Cookies
Mar12

Cinnamon Sugar Figure-Eight Cookies

Your kids will love to make—and eat—these simple but delicious cookies! My toddler, Aja, has been nagging me all day to let her make her favorite Cinnamon Roll Cookies all by herself. A little too advanced for a three year old!  Click here for Orna’s Cinnamon Roll Cookies recipe >> I remembered these Cinnamon Twists, fondly referred to by Sam (hubby) as Mrs. Sniderman Cookies—after the sweet family friend, Audrey, in his home town of Calgary, Canada, who thoughtfully sent a care package of his favorites with his parents, when they visited LA. Brilliant! Kid-friendly, and no need to soften the butter or buy ingredients. Aja had a blast mixing, rolling and shaping the cookies “all by herself.” This was a great exercise for me in completely giving up control.     Now that Nana and Zaida live nearby, Aja can take over from Mrs. Sniderman making daddy’s favs! (As if he wasn’t already smitten.) I forgot that she likes to eat cinnamon sugar by the spoonful. That apparently still wasn’t enough sugar for her, because she still insisted on icing the cookie with the only (chocolate) frosting I had in the pantry. (Note: This is not recommended by me!) As I was posting this recipe, I was happy to discover that it originated from Norene Gilletz—well-renowned Canadian cookbook author, of whom I’m a huge fan. She has been very supportive of my blog, and is always quick to answer my cooking and baking questions on Norene’s Kitchen—her fabulous Facebook group. Click here to see Norene’s Kitchen on Facebook—a place for foodies, bakers and cooks >> Cool Tools Small Cookie Scoop, Parchment Sheets Cinnamon Sugar Figure-Eight Cookies 2013-08-06 15:26:50 Yields 48 Write a review Save Recipe Print Prep Time 30 min Cook Time 15 min Total Time 45 min Prep Time 30 min Cook Time 15 min Total Time 45 min 100 calories 10 g 12 g 6 g 1 g 1 g 21 g 8 g 4 g 0 g 6 g Nutrition Facts Serving Size 21g Yields 48 Amount Per Serving Calories 100 Calories from Fat 54 % Daily Value * Total Fat 6g 9% Saturated Fat 1g 3% Trans Fat 0g Polyunsaturated Fat 2g Monounsaturated Fat 4g Cholesterol 12mg 4% Sodium 8mg 0% Total Carbohydrates 10g 3% Dietary Fiber 0g 1% Sugars 4g Protein 1g Vitamin A0%Vitamin C0% Calcium1%Iron1% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 3 large or extra-large eggs 1 cup granulated sugar or brown sugar, lightly packed 1/2 - 3/4 cup...

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