Lighter Blue Cheese Dressing

Lighter Blue Cheese Dressing

Greg and I both love a simple wedge salad. The dressing is the star of the show on a wedge. If the dressing is not spectacular, then the salad isn’t worth eating, am I right? Who would have ever thought that an iceberg lettuce wedge topped with thick, chunky, blue cheese dressing, some crumbled bacon, and tomato could be such a delight!

In the past, I have given up flavor to go down a dress size. I like food though, and a healthy lifestyle just never lasts because I began to feel deprived. Greg and I both fall into the modern-day foodie category, and bland is not what we crave.

As I begin to discover new recipes I am also revamping some of my old favorites. One of my first recipe remakes was blue cheese dressing, and I am ecstatic with the results! It turns out that I do not have to give up my favorite dressing! Although it’s not quite as creamy as my full-fat version, the flavor is every bit as good and completely satisfying!

It thrills me to know I can have good food and try to be healthier too. Believe it or not, just by making a few changes the scales are already moving in the right direction!

 

Lighter Blue Cheese Dressing
 
Author:
 
Ingredients
  • 2 tbsp. white vinegar
  • 1 medium garlic clove
  • ½ tsp. sugar
  • pinch salt
  • pinch freshly ground black pepper
  • ½ c. Plain, low-fat Greek yogurt
  • ¼ c. light Olive Oil Mayonnaise
  • ¼ c. light sour cream
  • ½ cup blue cheese, crumbled
Instructions
  1. In the bowl of a food processor mix vinegar, garlic clove, sugar, salt, pepper, yogurt, mayonnaise, and sour cream until smooth. Add the blue cheese and pulse a few times to blend slightly while still leaving it somewhat chunky.
  2. Makes 6 - ¼ c. servings
  3. Each serving = 4 WW Freestyle Points

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Shrimp Verde Flatbread

Shrimp Verde Flatbread

Today’s recipe comes straight from Weight Watchers.  I was quite shocked when I first tried it. Who knew Weight Watchers had such awesome recipes?

I want to tell you a little story just as a testament to just how good this Shrimp Verde Flatbread is. Greg was out of town on business the night I made this for myself. Wes lives at the house, works during the day and works on his masters online at night. He is not the most daring person when it comes to his food. He is a meat and potatoes kind of guy, and he is perfectly happy that way. Many times when Greg is traveling, Wes and I do our own thing for dinner. He will grill up something for himself while I make my own meal. Wes was in the kitchen when I took this flatbread out of the oven, so I asked him to try it. About the only thing he gets excited about it football, hunting, and fishing, so he didn’t say too much other than it was “pretty good.” Pretty good in this house means just okay. However, he went about his business and came up to me a little later wanting to know if I had the ingredients to make another Shrimp Verde Flatbread. I don’t know if I have described him well enough for you to know just how huge this was, but that speaks volumes!

The fresh sauce is really what makes this flatbread so wonderful. When making your flatbread, I have one little tip for you. If you have lime juice that separates from the sauce as you spoon it on your flatbread just leave it in the food processor. I made the mistake of pouring the juice left in the bottom of the food processor bowl onto mine, and it made those areas of the flatbread soggy. I did not do that to Wesley’s and his stayed crispy and delicious!

Shrimp Verde Flatbread
 
Author:
Serves: 1
 
Ingredients
  • 1 Flatout Light Original flatbread
  • 3 oz. cooked shrimp, peeled
  • ¼ c. part-skim mozzarella cheese
  • ¾ c. cilantro
  • 1 medium garlic clove
  • 1 small jalapeño, seeds and veins removed
  • 1 tbsp. fresh lime juice
Instructions
  1. Preheat oven to 375℉. Line a cookie sheet with parchment paper. Place flat-out on parchment and bake for two minutes. Remove from oven and set aside.
  2. In the bowl of a food processor combine cilantro, garlic, jalapeño, and lime juice. Process until well blended and spreadable. Season with salt and pepper.
  3. Spread the green sauce over the flatbread. Arrange cooked shrimp over the sauce and scatter with cheese.
  4. Bake at 375℉ for 4 minutes. Serve immediately.
  5. WW Freestyle Points = 4

 

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Healthy Huevos Rancheros

Healthy Huevos Rancheros

Here we are, in the third week of January, how many of our resolutions are still unbroken? I admit, I did not resolve and I did not start anything because of New Years. I have, however, been trying to discover new and healthy recipes.

I have been in somewhat of a slump in the kitchen for the past couple of months. My desire to cook and find new recipes just has not been there. That’s not good for someone that writes a food article and has a food blog.

Recently it seemed that everyone I talked to was trying some new weight loss program. I have needed to do the same thing, but after years of making the same resolution, I just do not do that any longer.

I have a whole new attitude about cooking though. I have tried new recipes that are amazing and healthy. Who would have thunk that you could say that about something that’s not full of fat and calories? I’m excited again, and I can’t wait to share some of the recipes with you.  I found this recipe in one of my mom’s magazines, Diabetic Living.

Today’s recipe is for Huevos Rancheros, and it is so full of flavor and possibly the best breakfast I’ve ever had. Yes, this lover of French toast, pancakes, and scones just admitted to loving this healthy breakfast. If you would like to receive the Weight Watchers points email me at notjustsundaydinner@yahoo.com and I will send them your way.

 

Healthy Huevos Rancheros
 
Author:
Serves: 4
 
Ingredients
  • 2 tbsp. light sour cream
  • ½ tsp. lime zest
  • 1 tsp. fresh lime juice
  • 4- 5" corn tostada shells
  • ½ c. refried black beans
  • Olive Oil cooking spray
  • 4 lg. eggs
  • 2 c. fresh spinach, chopped
  • 4 tbsp. fat free refrigerated salsa, or to taste
  • 2 tbsp. Queso Cotija,
  • 2-3 tbsp. fresh cilantro, chopped
  • salt and pepper
Instructions
  1. Preheat oven to 350℉. In a small bowl combine the sour cream, lime zest, and lime juice, set aside.
  2. Place tostada shells on a large baking sheet. Spread refried beans evenly over shells. Bake 5 minutes or until beans are warm and tostada shells are golden.
  3. Meanwhile, heat a skillet and spray with nonstick cooking spray. Fry egg as desired.
  4. Top warm tostadas evenly with spinach, fried eggs, salsa, cheese, sour cream mixture, cilantro, and salt & pepper.
Notes
Weight Watchers Points=4 per serving

 

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Healthy Recipes in 2018

Healthy Recipes in 2018

I have heard of baseball players and other athletes having a slump.  A period when a player or team is not performing well or not up to expectations.  It is essentially a dry spell or a drought.  I feel like I’ve been going through a cooking slump for the past few months.  I’m sure you have been able to tell that my post has been off.  Yes, much of it was because of the holidays, but a lot of it was because I just did not want to cook! I have even considered that maybe it was time to stop Not Just Sunday Dinner.

Several weeks ago my cousin, Regina, told me about starting a new weight loss program.  Then I spoke with a friend at church who had started the same weight loss program.  Both are beautiful women, but you have to feel good on the inside, right?  I gave up on weight loss programs a few years ago.  I just started thinking that nothing would work for me so why try.  Besides, I always used my blog and newspaper articles as excuses for making food “everybody wanted.”

Talking to them this time intrigued me, and I started doing some research.  First I started looking at recipes.  I am not going to eat bland food, period. I need flavor and taste, and I typically enjoy cooking, so I knew prepackaged food or shakes were not for me.  However, the recipes I looked at sounded delicious and I thought I’d try a few. I’m now a good ten recipes in and except for a couple that I need to tweak I am totally impressed!

I have tried going in this direction in the past on NJSD, but it never lasted. It may not last this time. However, my attitude is nothing I’ve ever experienced before. I don’t have a weight loss number in mind. I don’t have a goal date in mind. I’d like the see the scales drop but most of all I feel good and I’m having fun. I am glad to be cooking healthier for the family and myself. I’ve always loved sharing my food discoveries with you, and I am now excited about sharing these new recipes that I try.

I hope you look forward to this new journey! I know for sure that I will post the Weight Watchers points for the new recipes. I have not decided if I will post nutritional values yet. If I can find a way to add them easily, I will.

I’d love to hear what you think about this?  Do you look forward to healthy recipes and if so, what kind of recipes would you like to see?  Main Dishes for the family, snacks, breakfast?  Please, let me know how you feel, because if I’m not sharing things you want to see I’m wasting my time.

Love,

 

Amye

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