Butternut Squash Tart


This recipe is adapted from Bon Appetit – I love the honey jalapeño glaze.

1 sheet of frozen puff pastry, thawed
1 egg light beaten, plus1 tsp water
1 butternut squash, peeled and sliced into 1/8 inch rounds
1 TBSP olive oil
1/4 c honey
1 thinly sliced jalapeño
2 TBSP olive oil
12 fresh sage leaves
1/4 c shaved Parmesan cheese
Salt and pepper

Preheat oven to 375. Line a baking sheet with parchment.

Roll out puffed pastry to a 10 inch square. Transfer to baking sheet. Brush with egg and water mixture. Arrange squash slices on the pastry slightly overlapping. Salt and pepper the squash, lay a piece of parchment on top and the. Place a large baking sheet on top. Bake for 10 minutes.

Remove top pan and parchment, brush squash with 1 TBSP olive oil. Return to oven and bake until pastry is golden brown, 30 minutes or so.

In a small pan, combine honey, jalapeño and 2 TBSP of water. Bring to a boil over medium heat and boil until thickened and syrupy about 6 minutes.

Heat 2 TBSP olive oil in a medium pan over medium high heat. Cook safe leaves about 1 minute until crispy. Drain on paper towels.

Sprinkle Parmesan cheese over tart, drizzle with chile honey mixture and garnish with safe. Cut into slices and serve.

Serves 4.

Veal Saltimbocca


This is my take on veal Saltimbocca. I had some of Trader Joe’s Italian 4 Cheese blend leftover from another recipe and decided to add it for my twist on this classic.

4 – 6 oz veal scaloppine
3 – 4 slices Proscuitto
2 oz four cheese blend, or italian cheese of your choice
12 safe leaves
Flour seasoned with salt & pepper
2 TBSP butter
1 TBSP olive oil

Lay veal out in a single layer, sprinkle with cheese, layer with Proscuitto to cover, top with 3 – 4 sage leaves. Cover with plastic wrap as pound with a meat mallet to seal together. Skewer with a couple toothpicks, to hold it together. Cover and chill for 30 min to several hours.

On a plate or in a bowl big enough for one piece of veal, combine flour with salt and pepper. Dredge veal in flour.

Heat a large skillet over medium high heat, add butter and olive oil. When nice and hot add veal cook 45 seconds per side. Add any extra sage leaves cook till crisp. Serve immediatly.

Serves two.

Baked Delicata Squash


I found Delicata squash at the farmers market a couple of weeks ago, and I’m totally addicted. You can eat the skin on this squah, and even my 3 year old has been seen eating a bite or two. It’s super easy to make, and best of all low fat!

2 Delicata squash, halved and seeds removed
8 cloves of garlic
12 sage leaves
Olive oil

Preheat oven to 400.

Spray a glass baking pan with olive oil spray. Lay squah in the pan, top with garlic, sage, salt & pepper, spray with olive oil. Bake for 40 minutes until the squash is soft.

4 servings.
1 WW PP per serving.
1 WW

Spaghetti squash with ricotta


I always forget how much I love spaghetti squash until fall roles around and they are in every stall at the farmers market. I came up with this when I was craving a creamy pasta dish, but wanted something a bit more healthy. This my healthier take on a creamy garlic sauce.

serves 4

1 small spaghetti squash (about 2 pounds)
3/4 c part skim ricotta
3 – 4 cloves garlic
Olive oil spray
12 – 20 fresh sage leaves
Salt and pepper
1/4 c pine nuts, toasted

Preheat oven to 375°F.

Pierce the whole squash in several places with a knife or fork, place it in a baking dish, and bake until flesh is tender (easily pierced with a fork), about 60 to 75 minutes. If you are in a hurry microwave for 10 minutes then finish in the oven.

Remove squash from oven and let cool for 5-10 minutes. Meanwhile, spray a small pan with olive oil. Quickly fry sage leaves until crispy but not burnt. Crumble sage leaves into a large bowl and combine with ricotta and garlic (I use a mini processor).

Cut squash in half lengthwise and remove seeds. Pull a fork through the flesh to separate and remove the strands from the shell. Add to bowl with ricotta mixture.

Combine squash and ricotta mixture and season to taste with salt and pepper.

Sprinkle with pine nuts before serving.

4 servings.
4 WW PP per servings.

Roasted Butternut Squash Pizza


So I bought this gorgeous butternut squash at the farmers market, but I was really craving pizza tonight so it’s butternut pizza time! So it’s not a new idea, and I probably saw it somewhere and it hide out in the back of my mind until today, regardless this is my take on it. I have to say it is one tasty pie – sweet onions, rich squash with cheese on a pizza – yum! If you are not watching your weight, you can use more cheese and olive oil.

1 butternut squash, cubes into 1/2 inch pieces
2 sweet onions, thinly sliced
1 pizza dough, unbaked*
20 sage leaves
8 oz mozzarella cheese, shredded or sliced
Parm or Romano to sprinkle

Preheat oven to 425.

Spray a Pam with olive oil spray, add the squash then spray the squash, salt & pepper to taste then toss to combine. Cook for 30 – 45 minutes, stirring occasionally, until crispy on the outside.

Meanwhile in a medium saucepan, toss onions with 1 tsp olive oil and 1/4 cup water, put a lid on it and cook over low heat. Stir every 5 – 10 minutes adding more water 1/4 c at a time keeping the onions moist. It takes about 45 minutes to caramelize the onions.

Roll out the pizza dough. Spread onions over the dough. Top with cheese, sage leaves and squash.

Bake for 7 – 10 minutes until cheese is bubbly and brown.

4 servings (1/4 pizza).
9 WW PP per serving.
*I use 8 oz dough for a super thin crust.

Onion Fritatta

I came across this recipe in Bon Appétit’s May 2011 issue. I added a few more herbs, caramelized the onions and substituted 1/2 the eggs with egg whites. To make a little lighter you could use fat free ricotta. This is great for lunch or a light dinner.

4 eggs
3/4 c egg white
1/2 c finely grated Parmesan
7 basil leaves
10 sage leaves
2 tsp rosemary
1/4 tsp salt
1/8 tsp pepper
1 1/2 TBSP olive oil
2 c onion thinly sliced
1/2 c ricotta

Preheat oven to 400. Toss herbs and parm into a mini chopper and pulse a couple times till chopped. Whisk eggs, parm, herbs, salt and pepper in a bowl, set aside. Heat oil in 10 inch oven proof skillet over medium-high heat. Add onion, caramelize adding a couple TBSP of water as needed to keep from burning. Reduce heat to low. Stir in egg mixture. Spoon dollops of ricotta evenly over.

Cook until set, about 2 minutes. Place in oven and bake until just set 15 – 17 minutes. Slide onto a plate and cut into wedges. Can be served hot or at room temperature.

Serves 6.
4 WW PP per serving.


Herbaceous Chicken Meatballs

These meatballs are filled with herby goodness. I use what ever herbs I have on hand, and use LOTS of ’em!! Even Mr Picky has been know to eat one or two. These meatballs take about 30 minutes total to make so they are great weeknight meal. I usually make a double batch and freeze half for a quick meal on one of those nights I am just to tired to cook.

3 slices torn white bread
1/3 c milk
3 oz pancetta, finely chopped
1 small onion chopped
1 clove of garlic
3 TBSP fresh sage
3 TBSP fresh chives
3 TBSP Italian parsley
2 tsp thyme

Preheat oven to 400 degrees.

Tear bread into chucks, place in a bowl and pour milk over, soak for 5 minutes.

Cook pancetta in a small pan over medium heat until crispy.

In a food processor, add the onions, garlic and herbs, process until finely chopped. Add milk/bread mixture an pulse a couple times until combined, pour into large bowl. Add pancetta and chicken, use your hand to mix well.

At this point, you can freeze for later or bake.

Form 12 meatballs and place on a baking sheet. Spray or brush with a little olive oil. Bake for 15 – 20 minutes until cooked through and lightly browned.

Serves 4 – 6

3 WW points plus per meatball