Here’s a dry mix that you can keep in the spice cupboard and whip up a fresh dressing whenever the mood strikes you! Feel free to switch it up a bit to make it your own! (more/less of this or that!)
- 2 Tbsp dried, minced onion
- 2 tbsp. dry parsley flakes
- 1 tbsp. dried chives
- 1/4 tsp salt
- 1 tbsp. garlic powder
- 1/2 tsp celery salt
- 1/2 tsp white pepper
- 1/4 tsp paprika
- 1/4 tsp dill
- Mix all the ingredients together in a small jar and shake.
- To 1/2 cup mayo and 1/2 cup sour cream or buttermilk, add 1-2 tbsp. of seasoning to your tastes.
- serve over salad or use as a dip!
- For dairy free option, you can use goat’s yogurt and/or tofu sour cream.
In case you hadn’t noticed, I like my food, I like my meals, but snacks are very important business! I am back on the wagon, the Weight Watchers wagon that is, so snacks are fine but let’s rein them in, or so I’m told! Here are my top ten favourites, and I’ll even include their WW points value! Some days you need the low point snacks and some days the high point ones are what you want! Here are a few options for you. If you have ideas for more, please comment and I will make another list!
Top Ten Snacks
- Kale chips ( 2 cups kale, 1 Tbsp olive oil) = 3 points per serving
- Rice cake with 1 Tbsp peanut butter (natural, chunky)=3 points
- Baked Corn tortillas x 3( season with taco seas. and spray with Pam) serve with salsa = 3 points
- Rice crackers (12) with 1 Tbsp almond butter = 4 points
- Popcorn (2 cups popped) with 1 Tbsp olive oil = 5 points
- Roasted Chick peas (1/4 cup serving) = 2 points
- Lentil chips (22 chips) = 2 points
- Almonds, raw, unsalted (1/4 cup) = 4 points
- Lime avocado ( cut avocado in half, squeeze lime juice and top with black pepper) = 5 points per half.
- Raw veggies with Hummus (carrots, celery, cukes, peppers) = 2 points per 2 tbsp.
Enjoy folks, I enjoy hearing what your favourite snacks are!
Another nosh for the big game! this is easy, tasty and healthy! No need to eat junk all day when you can have good stuff! Here’s how:
- head of kale, washed, dried and chopped
- 1-2 tbsp. olive oil (2 if large head of kale)
- sea salt to taste
- Be sure to dry your kale well, or it may not crispen up.
- Toss the kale with the olive oil and salt a bit. other seasonings can be used as well.
- Roast in oven at 375 till crispy, 15-25 minutes. Keep an eye on it!
- This recipe makes 4 servings, 1 point per serving.
I started back at Weight Watchers a couple of weeks ago and I am in need of some low point snacks, and ideas for today, Superbowl Sunday! So here’s a veggie snack that, if you close your eyes, will give you the taste of buffalo chicken wings! come on now, I’m not a miracle worker here but these are good and if you’re looking after your health, you’ll love these! if you are counting points, they are one point per serving! Go for it!
- cauliflower, med, cut into large flowerettes
- 1 tbsp. olive oil
- chicken spice mix or Cajun spice mix (look under my spice mix recipes)
- rooster sauce (sirarchi sauce)
- Toss the cauliflower with the olive oil and spices.
- Lay on a parchment covered cookie tray.
- Roast at 375 for an hour till nicely toasty.
- Toss with the rooster sauce and enjoy on it’s own or if you must, a blue cheese dressing (extra points)
It is -6 out today and I am in the mood for some good, warm comforting food. Here’s what’s on the go today. My co-worker Patty has inspired me to make this as she was eating it yesterday for lunch! She told me how she did it, and I plan to do that but you know me, I’ve got to add my little twists! Here’s what I did:
- 2 lbs chicken (thighs, legs, breast)
- 1 28oz can of chick peas drained and rinsed
- 1 small onion chopped
- 2-4 cloves garlic minced
- 1 28 oz can tomatoes diced
- 1 lt of chicken broth
- 1 stalk celery diced
- 1 carrot. chopped
- 1 cup green beans, cut
- 1 cup chopped kale or spinach
- 1 sweet potato, diced
- 1 cup mushrooms sliced
- 2 tbsp. olive oil
- 2 tbsp. indian spice rub/mix (look under my spice mixes for recipe)
- hot sauce, as/if you like…a little or a lot!
- In your stew pot, sautee the onion,garlic with the chicken till no longer pink on the outside.
- add in your other veggies and sautee a bit more.
- Add in the tomatoes, chick peas, broth and spices.
- Simmer on the stove till all the veggies are cooked, the chicken is falling off the bone and you just can’t take it any longer!
- Serve with cooked brown rice if you like. enjoy!!
- ** Can be made vegetarian, omit the chicken!
Today, like most days I am winging it in the kitchen! I do appreciate though that you are here for ideas for dinner or lunch or just inspiration for your own cooking so I will outline my catch of the day! I am feeling like something healthy, having just come from the gym and wanting to keep that momentum going! Here’s the plan for today’s dish:
- 1/2 cup ground almonds
- 2-3 tbsp. cornmeal
- 1/2 tsp black pepper
- 1 tsp ground garlic or 1-2 cloves crushed
- zest from 1 lemon
- juice from 1 lemon
- 4 cod fillets ( or any fish you like!)
- Heat oven to 350. Line a cookie tray with parchment paper.
- In a small dish combine the almonds, zest, cornmeal and spices.
- In another dish put the lemon juice.
- Dip the fish in the lemon juice then in the crumbs. Place the fish on the tray.
- Bake till opaque, 20-30 minutes.
- Enjoy with a lovely side of salad and/or sweet potato fries, homemade of course!
- ** cornmeal can be omitted and simply use more almonds**
Well it is January so time to buckle down and shed some of that Christmas weight! I do it every year as I’m sure many of you do too! So my first step is to cut down on the carbs and add in more veggies! So let’s get creative here and do just that! Here’s how I roast my veggies. I like to do a lot up and then re-heat the leftovers the next night!
- broccoli cut into florets (1 head)
- 1 med onion cut into large dice or sliced
- 4-5 cloves garlic chopped
- 1-2 carrots sliced thick
- 1 beet peeled and cubed
- 1/2 head cauliflower
- 2 cups cabagge chopped (red or green)
- 1 zucch cut sliced thick or half moons
- mushrooms sliced thick
- 2-4 tbsp. olive oil
- 3 oz goat’s cheese optional
- 2 tbps balsamic vinegar
- Prep all your veggies and toss in a large bowl.
- Toss with the olive oil and lay flat on parchment covered trays.
- Roast at 375 for 1 hour or till desired tenderness.
- If you like, after pulling out of oven toss some or all of the veggies with the goat’s cheese and balsamic dressing.
- Pairs well with any meat, but this and a chicken breast make for a very healthy dinner!
- Any veggies can be put in this, so use your imagination and go crazy!! Enjoy!