During this time at home, I have gotten really good at using up things from my pantry. In this week’s adventures, I realized I literally only had chickpeas, a pint of cherry tomatoes, lemons, and pantry staples / spice rack items (and my newly planted fresh herbs). After Googling for some ideas, I found some similar recipes to this one, which I tweaked to make my own. It turned out SO GOOD! This would be the perfect summer barbecue side or appetizer served with small pita triangles.
Ingredients
2 15-oz. cans chickpeas (aka garbanzo beans), rinsed and drained
1 pint cherry or grape tomatoes, cut into quarters
1 cup fresh basil leaves, chopped
1 tsp garlic powder (add more to taste if you’d like)
4 tbsp fresh lemon juice
2 tbsp honey
2 tbsp olive oil
Salt and pepper, to taste
Directions:
Combine all ingredients in a large bowl. Let sit for at least 30 minutes in the refrigerator before serving to let the flavors set in.
I recently bought pizza dough with no plans on how I was going to use it. With some research and a belly full of regular pizza from the night before, I was inspired to try out this flatbread filled with notes of both savory and sweet goodness.
Ingredients
12 oz. pizza dough (I used Pillsbury)
1 red onion, chopped into thin strips
1/4 tsp crushed red pepper
1 package shredded brussel sprouts
1 tbsp maple syrup
2 tbsp flour
4 oz. shredded mozzarella cheese
1 tsp herbes de Provence seasoning
4 oz. goat cheese
Balsamic glaze
1 1/2 tbsp olive oil
These are the brussel sprouts I used – this size worked perfectly!Freshly grate your mozzarella cheese for better melty goodness!
Directions
Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!
Almost ready to eat — before the balsamic drizzle!
Maple Glazed Brussel Sprout and Goat Cheese Flatbread with Balsamic Drizzle
If you don’t want to serve this as a flatbread, it would make a great side dish as well!
Ingredients
12 oz. pizza dough (I used Pillsbury)
1 red onion, chopped into thin strips
1/4 tsp crushed red pepper
1 package shredded brussel sprouts
1 tbsp maple syrup
2 tbsp flour
4 oz. shredded mozzarella cheese
1 tsp herbes de Provence seasoning
4 oz. goat cheese
Balsamic glaze
1 1/2 tbsp olive oil
Instructions
Preheat the oven according to package directions on the dough. Remove pizza dough and roll it out with some flour to prevent sticking. Place the stretched dough on a lightly greased rimmed baking sheet (on parchment paper if you have it!)
While oven is preheating, add olive oil to a large pan over medium heat. Add your red onion and saute for about 5 minutes, or until onions are soft and translucent.
Add in brussel sprouts and crushed red pepper (if you don’t like a little heat, you can skip this ingredient). Stir until the brussel sprouts begin to soften for about 3 more minutes. Then, add in 1 tbsp of maple syrup and stir to coat the brussel sprout and onion mixture. Cook for another minute and remove the pan from heat. Season with salt and pepper, to taste.
Rub the pizza dough with about 1 tbsp of olive oil and a little more salt and pepper. If using Pillsbury, place it in the oven before topping, according to package directions.
When ready for toppings, sprinkle fresh shredded mozzarella on top of the pizza dough. Then top with herbes de Provence and the onion/brussel sprout mixture. Break up some goat cheese and scatter over the top.
Bake the flatbread according to package directions, or until crisped up and cooked to your liking.
Take the flatbread out and let cool for a few minutes. Then, drizzle some balsamic glaze over the top, cut, and serve!
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving.
So I’m having a crisis. It is October, BUT, it’s still 80 degrees outside! Therefore, we can have our juicy chilled watermelon salad at the same time as our soups, chilis, and chowders. This bright, fresh watermelon feta mint salad is the perfect side dish or appetizer. It is so easy, but so satisfying!
Ingredients
12 cups cubed watermelon (1/2 inch-1 inch cubes), chilled
1 1/2 cups crumbled feta cheese
1 cup mint leaves, chopped
3 limes, juiced
1/4 cup extra virgin olive oil
Salt and pepper, to taste
Directions:
Combine all ingredients in a large serving bowl.
Garnish with additional feta and mint.
Serve chilled as an appetizer or side dish!
Weight Watchers Freestyle SP: 3 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.
One dish that I never get sick of is a classic meatball. Now, being on Weight Watchers, I try to find some variations of meatballs that use as many 0 point foods as possible so I can pack as much flavor in without the guilt. These delicious teriyaki chicken meatballs are perfect as an appetizer or as a main dish over rice or noodles. Enjoy!
Ingredients
1 lb ground chicken breast
3 tbsp fresh minced ginger
3 tsp minced garlic
1/3 cup minced scallions (save additional for garnish)
2 tsp soy sauce
2 tsp sesame oil
1 egg
1/2 cup Panko breadcrumbs
Canola oil spray
Salt to taste
Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
Trader Joe’s Everything But the Bagel Seasoning, for garnish
Directions
Preheat oven to 450 degrees F.
In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
Spray a rimmed baking sheet with canola oil.
Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
Before cookingCooked and tossed in sauce
Weight Watchers Freestyle SP: 1 point per meatball with marinade. Points were calculated using the Recipe Builder on the WW app.
1/3 cup minced scallions (save additional for garnish)
2 tsp soy sauce
2 tsp sesame oil
1 egg
1/2 cup Panko breadcrumbs
Canola oil spray
Salt to taste
Garlic ginger teriyaki marinade, or other Asian sauce of choice (store bought)
Trader Joe’s Everything But the Bagel Seasoning, for garnish
Instructions
Preheat oven to 450 degrees F.
In a large bowl, combine ground chicken breast, ginger, garlic, scallions, soy sauce, sesame oil, egg, bread crumbs, and salt. Mix well with your hands or a hand mixer until well combined.
Spray a rimmed baking sheet with canola oil.
Form meat into 20-24 small meatballs and place on the baking sheet (If the mixture feels too wet, add some extra breadcrumbs, but this mixture may feel a bit more wet and sticky than a traditional meatball! No worries!).
Baked meatballs for 13-15 minutes, until browned and cooked through to an internal temperature of 165 degrees F. Turn meatballs with 5 minutes of cooking time left to avoid burning on the bottoms.
Toss in a bowl with the garlic ginger teriyaki marinade and serve on their own for an appetizer or over rice or cauliflower rice!
50 calories per meatball. Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
One of my favorite summer activities is attending a great summertime barbecue. The grill, the sun, the sides…it all makes for the perfect day. Here is one of my all time favorite barbecue recipes, and the best part about it is…dump and go! No cooking required. This summer corn and black bean salsa is the perfect side dish or dip to bring along with you!
Ingredients
2 can black beans, rinsed and drained
2 cans corn, rinsed and drained
1 small container of grape tomatoes (or tomatoes of your choice), diced
1 small red onion, diced
1 avocado, cubed
3 tbsp lime juice
2 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup cilantro (optional)
Directions
Combine black beans, corn, tomatoes, onion, and avocado in a large bowl. Mix until well combined.
Add in olive oil, red wine vinegar, lime juice, balsamic vinegar, salt, pepper, and cilantro. Toss to coat. Add more salt to taste if needed.
Serve as a side dish, as an appetizer dip with tortilla chips, or as a topping for grilled chicken or burgers!
Weight Watchers Freestyle SP: 2 points per serving (12 servings total). Points were calculated using the Recipe Builder on the WW app.
Print a copy of this recipe for your recipe binder!
I don’t know what it is about being home, but I always feel guilty at the thought of deep frying things myself. If I’m the one cooking, I better make it worth it, good for me, and tasty. But my mind always drifts to my take-out favorites, one of which is fried ravioli. So how can I recreate this delicious treat without frying? By oven baking them!
Ingredients
1 bag frozen ravioli (spinach or regular cheese–I used spinach and cheese)
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
2 eggs
1 tsp butter
Salt and pepper to taste
Directions
1. Preheat oven to 450 degrees
2. Boil a pot of water for the ravioli
3. When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes
4. After 2 minutes, drain the ravioli and let the 1 tsp of butter melt on them to avoid sticking
5. Crack the two eggs into a bowl and beat lightly
6. Combine the bread crumbs and cheese in a separate bowl
7. Cover each ravioli with the egg and then with the bread crumb mixture
8. Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil (this will make for easier cleanup of any fallen breadcrumbs)
Breaded ravioli before baking
9. Bake for approximately 15-18 minutes
Breaded ravioli after cooking…check out that crunch!
1 bag ravioli (spinach or regular cheese–I used spinach and cheese)
3/4 cup Italian seasoned bread crumbs
1/4 cup grated parmesan cheese
2 eggs
1 tsp butter
Directions:
1. Preheat oven to 450 degrees
2. Boil a pot of water for the ravioli
3. When water begins to boil, pour the frozen ravioli into the pot and boil them for 2 minutes
4. After 2 minutes, drain the ravioli and let the 1/4 tsp of butter melt on them to avoid sticking
5. Crack the two eggs into a bowl and beat lightly
6. Combine the bread crumbs and cheese in a separate bowl
7. Cover each ravioli with the egg and then with the bread crumb mixture
8. Place each breaded ravioli on a metal rack which is placed on top of a baking sheet covered in foil
9. Bake for approximately 15-18 minutes
10. Serve with marinara sauce and enjoy!
Weight Watchers Freestyle SP: 9 points for one serving (this recipe makes about 4 servings). Points were calculated using the Recipe Builder on the WW app.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
