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
- Panko breadcrumbs
- 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 from Plenty by Ottolenghi! It’s so good!
- 1/2 tsp fennel seed, toasted and crushed
- Zest of 1 lemon
- 1 bunch of basil leaves, shredded
- 2 tbsp chopped oregano
- 2 tsp olive oil, the best you got
- 2 tsp grapeseed oil
- 1 clove garlic, crushed
- 1/2 tsp course salt
- Black pepper
- 8 oz buffalo mozzarella
- 2 rope tomatoes, quartered
Combine marinade ingredients in a small bowl.
Break up mozzarella with your hands and smear with marinade. Let rest for 30 minutes.
Place tomato quarters on a plate, top with tomatoes and cheese and drizzle with a little oil.
Serves 4 as a starter.
Left over risotto? I’ve got you covered! And these freeze and reheat beautifully, just freeze them after you roll them in panko.
- Leftover risotto
- Bocconcini (mini mozz balls)
- Panko bread crumbs
Use 1/4 c of risotto, flatten out and press bocconcini in the middle, wet hands a little and form into a ball, roll in panko and repeat. Spray with olive oil.
Bake at 425 for 10 minutes until crispy on the outside and cheese is melted.
I used tiny fergola past here. You could use any other tiny pasta or even a grain such as farro.
- 8 oz pasta or farro
- 4 tsp sherry vinegar
- 1 pint cherry tomatoes, halved
- 6 oz mozzarella, cubed
- 1/2 c torn mint leaves
- 2 – 3 tbsp olive oil
- Salt and pepper
- Lemon wedges
- Balsamic vinegar
Cook the pasta according to the package.
Drain pasta, and stir in vinegar and 1/2 tsp salt. Let cool to room temp.
Sprinkle tomatoes with salt, stir into pasta. Stir in mozzarella, mint and olive oil (1 tbsp at a time – you don’t want it to be too wet). Squeeze lemon over the pasta and stir. Drizzle with balsamic.
Perfect end of summer salad!
4 heirloom tomatoes, sliced
2 large Buffalo mozzarella, torn in half
Poached lemon chicken, sliced
2 tbsp lemon zest
3 tbsp lemon juice
2 tbsp olive oil
salt and pepper
4 c chicken stock
1 lemon, sliced
4 sprigs thyme
1 tbsp peppercorns
4 chicken breasts
Place stock, lemon, thyme and pepper corns into a large pot and bring to a boil, add chicken and cook for 3 minutes. Remove from heat and cover with a lid and let stand for 10 minutes.
Combine lemon zest, juice and olive oil in a small jar, shake to combine.
Divide tomato, mozzarella and mint between plates. Slice chicken and toss with dressing to coat. Drizzle with pesto. Divide amount plates and serve.
Quick and easy lunch that tastes great!
4 slices sourdough
8 oz bocconcini (mini mozz balls), sliced in half
4 slices prosciutto
6 figs, quartered
6 oz arugula
1 tbsp olive oil
1 tbsp balsamic vinegar
Preheat broiler to medium.
Spray bread with olive oil spray, place on a baking sheet. Top with bocconcini, basils, prosciutto and parm. Broil for 3 – 5 min until cheese is melted and prosciutto is crispy.
In a large bowl toss figs, arugula, olive oil and balsamic.
Serves 2 – 4.
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.
Serves 8 – 10.