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.
Something I have come to really love in quarantine is creating meals from what I already have in my freezer. I kind of feel like I’m on an episode of Chopped in my own kitchen. I found this bag of Mexican Style Roasted with Cotija Cheese in my freezer and created this with what i had on hand. It was a huge hit, and it took less than 30 minutes to make!
On the bottom part of a muffin tin, spray with canola or olive oil, then place flour tortillas in the crevices to make mini bowls. Spray tortillas with oil.
Place in the oven for 18-20 minutes, or until tortillas are firm and crisped.
Place a small saucepan over medium heat and heat the Trader Joe’s Mexican Style Roasted Corn according to package directions.
In a separate skillet, heat olive oil over medium heat, Then add diced onion until translucent.
Add in ground turkey breast and fully brown the meat.
Once fully browned, add in 1 cup of water and taco seasoning. Mix with turkey until fully combined.
Cook rice (I use microwaveable rice, so cook according to package directions).
Once all components are finished cooking, take out the taco shells, place in a layer of rice, a layer of ground turkey, a layer of the Mexican Style Roasted Corn mixture, some guacamole, and cotija cheese (that comes with the Trader Joe’s package).
Serve and enjoy!
Spray with canola oil and bake for 18-20 minutes.
One of my favorite Trader Joe’s treats!
Brown the turkey and onions before adding the seasoning!
Tortillas nice and crispy!
Layer the rice, ground turkey, Mexican style roasted corn, guacamole, and cotija cheese. Serve and enjoy!!
On the bottom part of a muffin tin, spray with canola or olive oil, then place flour tortillas in the crevices to make mini bowls. Spray tortillas with oil.
Place in the oven for 18-20 minutes, or until tortillas are firm and crisped.
Place a small saucepan over medium heat and heat the Trader Joe’s Mexican Style Roasted Corn according to package directions.
In a separate skillet, heat olive oil over medium heat, Then add diced onion until translucent.
Add in ground turkey breast and fully brown the meat.
Once fully browned, add in 1 cup of water and taco seasoning. Mix with turkey until fully combined.
Cook rice (I use microwaveable rice, so cook according to package directions).
Once all components are finished cooking, take out the taco shells, place in a layer of rice, a layer of ground turkey, a layer of the Mexican Style Roasted Corn mixture, some guacamole, and cotija cheese (that comes with the Trader Joe’s package).
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 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!
Though I’m trying to watch what I eat, one habit I can’t seem to stop is snacking after work. Savory, salty treats are difficult to deny for me, and fruits and veggies just never seem to do the trick. Enter chickpeas and the air fryer. This simple treat crisps up on its own using minimal oil in the air fryer. You can also modify the spices to your taste!
Ingredients
1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp cayenne pepper
salt and pepper to taste (to add after cooking)
Directions
Heat air fryer to 400 degrees F.
Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
Store in an open container.
Before…
Coated and ready to crisp up!
Looking ready…
And done!
Weight Watchers Freestyle SP: 1 point for one serving (about 4 servings total). Points were calculated using the Recipe Builder on the WW app.
1 19 oz. can chickpeas, drained, rinsed, and dried with a paper towel
1 tbsp olive oil
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp paprika
1/4 tsp garlic salt
1/4 tsp cayenne pepper
salt and pepper to taste (to add after cooking)
Directions:
1. Heat air fryer to 400 degrees F.
2. Drain and rise the chickpeas. Dry off with a paper towel to get as much water off as possible. Toss in a small bowl with olive oil and spices (not including regular salt/pepper).
3. Pour the chickpeas into the air fryer basket. Try to shake the basket so the chickpeas create a single layer.
4. Cook for 15-20 minutes, or until cooked to your desired level of crispiness. Shake the basket of the air fryer 1-2 times during cooking to shake up the chickpeas.
5. Remove chickpeas from basket and sprinkle with salt and pepper, to taste.
6. Store in an open container.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator. Calories reflect one serving of dip only.
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.
I was getting tired of my usual bowl of Cheerio’s before work, and decided it was time to mix up my breakfast for tomorrow. I looked through a few recipes, and came across this one for Sinfully Rich Chocolate Chip Muffins. Let’s just say for once, I can’t wait to get up tomorrow morning!
Ingredients (yields 12 muffins):
2 cups flour 1/3 cup sugar 1/3 cup brown sugar 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup milk 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon vanilla extract 1 1/2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 400 degrees F and line a 12-cup muffin pan with paper cups, or grease the pan. 2. In a large bowl, combine all dry ingredients. 3. In another bowl, mix melted butter, beaten eggs, milk, and vanilla. 4. Pour the wet ingredients into the dry and mix until just combined. 5. Stir in chocolate chips.
6. Divide into 12 muffin cups. 7. Sprinkle a little granulated sugar and extra chocolate chips on top of each muffin for a little sparkle and crunch (optional).
8. Bake at 400 for 15-20 minutes or until a toothpick inserted into middle of muffin comes out clean.
Ingredients:
2 cups flour
1/3 cup sugar
1/3 cup brown sugar
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup milk
1/2 cup butter, melted
2 eggs, beaten
1 teaspoon vanilla extract
1 1/2 cups semi-sweet chocolate chips
Directions:
1. Preheat oven to 400 degrees F and line a 12-cup muffin pan with paper cups, or grease the pan.
2. In a large bowl, combine all dry ingredients.
3. In another bowl, mix melted butter, beaten eggs, milk, and vanilla.
4. Pour the wet ingredients into the dry and mix until just combined.
5. Stir in chocolate chips.
6. Divide into 12 muffin cups.
7. Sprinkle a little granulated sugar and extra chocolate chips on top of each muffin for a little sparkle and crunch (optional).
8. Bake at 400 for 15-20 minutes or until a toothpick inserted into middle of muffin comes out clean.
Weight Watchers Freestyle SP: 13 points for one muffin. Points were calculated using the Recipe Builder on the Weight Watcher’s app.
Note: Nutrition information may not be exact. Ingredients were estimated and entered using verywellfit.com’s Nutrition Calculator.
