My Sweet Marie

Archive for the ‘Recipes’ Category

It’s Friday and I really want nachos with loads of cheese and ground beef, and the works. Oh wait, I forgot, I’m really trying hard to keep the weight off and let’s just throw this out there…drop some more! So here’s my recipe for Nacho  Salad!

Ingredients:

  • 3 oz ground turkey
  • 1 oz cheddar shredded
  • 4 corn tortillas cut into 6 pieces each
  • 1 jalapeno
  • pineapple salsa
  • tossed salad
  • lite dressing
  • salsa
  • sour cream (low fat, no fat, your call)

Pineapple salsa

  • 1 cup diced pineapple fresh
  • 1 jalapeno
  • 1/4 cup minced red onion
  • 1 lime juiced and zested
  • 1 roma tomato diced
  • 1/4 cup diced red pepper

Mexican Dressing

  • 1/2 cup salsa
  • 1/2 cup Italian dressing of choice (low fat, no fat, full fat, your call)
  • Mix together, voila, you have Mexican dressing!

Directions:

  1. Pre-heat oven to 350.
  2. place your tortillas on baking trays covered in parchment. Spread them out.
  3. Spray them with either pam or spray olive oil( my choice). Sprinkle with a Mexican seasoning or garlic salt and paprika.
  4. Bake at 350 for about 15-20 minutes or till golden crispy!
  5. Make the pineapple salsa by simply mixing all the ingredients together and let their flavors marinate! 1-3 hours ahead is great!
  6. Fry up the ground turkey with some Mexican seasonings. Set aside to cool.
  7. Now, place your baked tortillas/nachos on a large dinner place.
  8. Sprinkle the meat and jalapenos over the nachos. Cover with the cheese.
  9. Nuke for 1 minute or pop back in the oven to melt the cheese ( be sure you’re using an ovenable dish)
  10. Once the cheese is melted, move the chips to the sides of the plate, and fill the center with tossed salad. (lettuce, tomato, cukes, red pepper, red onion etc)
  11. Top with the pineapple salsa, avocado, sour cream, salsa or dressing.
  12. Mine came out to 11 points, it all depends on your choices, could be more, could be less! Enjoy!
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This is a recipe that should have been posted 2 months ago. It’s a canning recipe for tomatoes which has been passed down for generations in my family. My mother made this every year for as far back as I can remember. The last time she made it, I had to help her and this year I made it on my own as Mom was in Hospice. I was really worried that I had missed the boat on this one. I would visit M0m 2-3 times a week as I am a 2 hour drive from Leamington.  So in September I went to see her but on this particular day she was out all day. I was very afraid that I had missed the boat on the recipe and that it would die with her! I am happy to report that on my next visit she was as alert as one could be, phew! She gave me full instructions and  I stopped on my way home, got a bushel and made them the next day!

So Zoom is a blend of tomatoes and other veggies used to make soup. The idea is you add 1 jar of zoom, to some chicken broth, toss in some leftover meat (chicken, roast etc) and whatever you have in the fridge and zoom you have soup! it is very clever and is also very good in Spaghetti sauce, chili and stews! Here’s what you need:

Ingredients:

  • 1 bushel of tomatoes
  • 3 large Spanish onions diced or slice ( more if you want or less)
  • 1/2 celery minced
  • 2-5 lbs of carrots diced small ( or more or less to your liking)
  • bay leaf ( 1 per jar)
  • basil for seasoning
  • salt and pepper to taste

Directions:

  1.  Have your tomatoes washed and peeled. (dip them in boiling water and drop in an ice bath, peels will fall off!)
  2. Place in a large canner or stock pot.
  3. Toss in all the prepared veggies.
  4. Boil till well stewed. Season to taste.
  5. Have your jars sterile and waiting patiently for the yumminess. Keep them warm!
  6. Fill the jars to the rim. Be sure the rim is clean, wipe it if needed.
  7. Seal with sterile seals and lids.
  8. At this point, you can do the water bath but not necessary if you’ve boiled the heck out of your tomatoes and boiled the seals as well, and you’ve used sterile jars.
  9. I will post a separate recipe for Zoom soup right away!

 

 

 

 

These cookies are husband and grand-children approved! You would never know they are gluten-free, grain-free, paleo, etc etc, neither will your guests! They are addictive is what they are! Enjoy!

Ingredients:

  • 1/4 cup melted coconut oil
  • 3/4 coconut sugar
  • 3 tbsp. molasses (I used unsulphered)
  • 1 egg
  • 1 1/2 cup almond flour
  • 6 tbsp. coconut flour
  • 1 1/2 tsp ginger ground
  • 1/4 tsp salt
  • 1 tsp baking soda

Directions:

  1. Preheat oven to 350.
  2. In a large bowl, mix oil,sugar, molasses and egg.
  3. Add in the dry ingredients. Scoop into balls. Should get 24
  4. Place 1-2″ apart on a lined cookie sheet. Bake for 12 minutes.
  5. Remove from oven and gently press so they are flattened.
  6. Bake for 3 more minutes.
  7. Let cool before transferring to cooling rack!

I made this dressing 19 years ago for a wedding that I catered. Shout out to Carrie and Phil! This was the dressing on the salad and if I remember correctly, I had made an adding error and had put too much pepper in it! It was still popular! It’s lovely on greens with almonds, berries, chicken and goat cheese but truly good on any salad! Enjoy!

Ingredients:

  • 1/4 cup yogurt plain, non-fat (goat’s yogurt or soy for dairy-free)
  • 1/3 cup orange juice
  • 2 tbsp. lemon juice
  •  1-2 tbsp. lemon or orange zest
  • 1 tbsp. olive oil
  • 1 tsp minced garlic
  • 1 tsp minced ginger
  • 1/4 tsp pepper
  • 1 tsp honey
  • dash of salt

Blend all together till smooth! Voila!

For Valentine’s Day this year we decided to keep it healthy! Here’s a little something I threw together with the help of my sweetheart! Here’s what you need:

Ingredients:

  • 2 zucchini – spiralize with the large holed attachment
  • 1 onion sliced thin
  • 1 cup carrot- spiralize on smallest holed attachment
  • 1 yellow pepper- sliced thin
  • 4 slices of peameal bacon (Canadian bacon), sliced long thin strips
  • 1/4 cup roasted red peppers
  • 1-2 cups of spinach
  • 350g shrimp- peeled and deveined
  • 10 oz coconut milk
  • 1 tsp of sirachi sauce or more if you like heat!
  • 3 cloves of garlic minced
  • basil  or cilantro to your taste
  • 1 tbsp. olive oil

Directions:

  1. Sautee your onions, bacon, garlic, carrots, peppers in the olive oil.
  2. Add the shrimp, sautee till pink.
  3. Add in the roasted red peppers and spinach till wilted.
  4. Add in the milk, stir. Add the sirachi sauce, stir.
  5. Add in your zucchini noodles and stir. Cook till the noodles are soft but not too long as they will get soggy, so leave that till the last minute!
  6. This is 2 large portions at 8 WW smart points each!

So here’s a little twist on falafel balls, baked, not fried. We all know I am counting points these days so you should get at least 24 balls, which makes them 2 points each! Enjoy with a salad or as a snack…full of protein!

 

Ingredients:

  • 3 Tbsp. olive oil
  • 2 (15 ounce) cans chickpeas, rinsed and drained
  • 1 red onion, chopped
  • 2 cloves of garlic, chopped
  • 3 Tbsp. parsley, chopped
  • 3 Tbsp. cilantro, chopped
  • 3 Tbsp. chick pea or gluten-free flour
  • 1 Tbsp. chili powder
  • 1 1/2 Tsp. kosher salt
  • 1 Tbsp. lemon juice
  • 1 Tbsp. cumin
  • 1/2 tsp. baking powder

Directions

  1.  Preheat oven to 375°. Grease 2 mini muffin tin sheets with the oil. Mash chickpeas in a food processor, then add remaining ingredients and blend to a thick, paste-like consistency.
  2. Shape into small ping pong-size balls and place each in a cup of the mini muffin tin. Bake, flipping balls halfway through, until balls are golden and crisp, 15 to 20 minutes.

I get asked a lot “what’s a good, low point breakfast?” My favourite one is the 1 point egg white omelette. It’s tasty, filling and good for you! I use my little rock fry pan almost everyday making this up for my brekkie!

Here’s how:

Ingredients:

  • 1/2 cup mushrooms
  • 1/2 cup kale, chopped
  • 1/2 cup egg whites

Directions:

  1. Fry your mushrooms in your non-stick rock fry pan or use a spray to grease a fry pan.
  2. Add in the kale and sautee some more.
  3. Add in your egg whites and cook till you can flip the omelet.
  4. Cook both sides and then serve with a spoonful of salsa over top!
  5. Add a serving of fresh fruit on the side and ta-da, healthy breakfast!
  6. Note: you can have onions, peppers, ham, bacon or cheese to this if you’d like but be sure to count the extra points for the meat/cheese!
  7. I like to buy my egg whites in a carton as it’s so much easier then separating the eggs and I hate to waste those yolks!