2 cups sprouts (such as broccoli sprouts or alfalfa)
Place chives, mayonnaise, tarragon, and yogurt in a blender. Add zest and juice of 1 lemon half; season with salt and pepper. Purée until smooth.
Divide and smash avocado between 2 slices of bread; season with salt and pepper. Arrange lettuce and cucumbers over. Top with mozzarella and sprouts. Spread remaining 2 slices of bread with ¼ cup green goddess dressing and close sandwiches.
So good and only 4 WW points per mushroom! Did I mention they are super easy to make?
4 portobello mushrooms, wiped clean and gills and stem removed
6 oz artichoke hearts in water, chopped
1 tomato, chopped
8 kalamata olives, chopped
4 oz mozzarella cheese, diced
Olive oil spray
Salt and pepper
Chili flakes or Aleppo pepper
Preheat oven to 425. Spray a baking sheet with olive oil. Place the mushrooms on the baking sheet.
In a bowl combine with tomato, artichokes, olives, mozzarella, parsley, salt and pepper. Spoon into the mushrooms and sprinkle with a little panko. Spray with olive oil and bake for 20 minutes, until golden on top and cheese is melted.
Serves 4 as a side, 2 as a main. 4 ww points per mushroom.
This one is worth all the work! It takes about 40 min plus baking time.
1 lb ground beef
1 1/2 tsp salt
1 tsp olive oil
1 large onion, chopped
3 cloves garlic, minced
1 (28 oz can) crushed tomatoes
2 tbsp chopped fresh basil
4- 5 medium (8 ounces each) zucchini, sliced 1/8″ thick
1 1/2 c part-skim ricotta
1/4 c Parmigiano Reggiano, grated
1 large egg
16 oz mozzarella cheese, shredded or sliced thin
In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.
Heat a grill over medium heat, grill zucchini about 2 minutes per side.
Combine the ricotta, parm and egg in a bowl and set aside.
For assembly, put 1/3 of the tomato sauce in the bottom of your baking pan, cover with a layer of zucchini, 1/2 of the ricotta mixture, 1/3 of the mozzarella, repeat. reserve 1/3 of the mozzarella.
Bake at 375 covered for 30 min. Remove cover, top with remaining mozzarella and bake 25 – 30 min until brown and bubbly.
Baby it’s cold outside and I wanted something warm and comforting for dinner. I had a pack of gnocchi and went to epicurious for some inspiration and this is what resulted, cheesy gnocchi with a panko crunchy top. Best of all, dinner in less than 20 minutes!
1 package shelf stable gnocchi
2/3 c half and half
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp pepper
1 bag of baby spinach
1 tsp flour
6 oz ricotta
3 oz shredded mozzarella
1/4 c panko
Cook gnocchi according to package.
Preheat oven to 425.
In a 12 inch oven proof skillet, heat half and half, salt, pepper, nutmeg and flour over medium heat, whisking. Continue to whisk until it starts to bubble then reduce heat and add spinach. Once spinach wilts remove from heat. Add gnocchi, stir to coat the gnocchi. Drop the ricotta in blobs and smoky over top. Sprinkle with mozzarella and panko.
Place pan in skillet and cook for 4 – 7 minutes – until bubble and brown on top. Keep an eye on it, panko can burn quickly.