Category: Easy

Emeril Lagasse’s Prosciutto & Mozzarella Panini

 

Emeril Lagasse’s Prosciutto and Mozzarella Panini

Yummmmy and rich.

WWS Points: Approximately 13 points*

Makes: 4 sandwiches

Active: 15 min.

Total: 15 min.

¼ cup extra-virgin olive oil

1 Tbsp. balsamic vinegar

2 tsp. minced fresh oregano, or 1 tsp dried

1 tsp. minced garlic

Kosher salt and freshly ground pepper

8 ½-inch-thick slices ciabatta or other rustic Italian white bread

4 ou. thinly sliced mozzarella cheese

4 ou. thinly sliced prosciutto

6 ou. jarred roasted red peppers, drained and torn into 1-inch-wide pieces

  1. Whisk the olive oil, oregano, garlic, ½ tsp salt and ¼ tsp pepper in a small bowl to blend.
  2. Arrange the slices of bread on a flat work surface and spread the vinaigrette on one side of each slice. Divide the mozzarella equally among 4 of the bread slices. Top with the prosciutto and roasted red peppers, then place the 4 remaining slices of bread on top, vinaigrette-side down, to form 4 sandwiches.
  3. Heat a grill pan over medium heat. Add the sandwiches and cook, pressing them occasionally with a large spatula or the bottom of a small heavy saucepan, until the bread is golden brown and the cheese has melted, about 4 minutes per side.

Now Let’s Dish: This sandwich has a lot of flavor, a lot. I would not be too generous on the vinaigrette. Prosciutto is a really strong deli meat and the peppers do add a touch of necessary sweetness already. Our ciabatta was rounded which I felt made it a lot trickier to get an even cook. Next time I think we would enjoy the rustic Italian bread.

I served this with a “kind-of-Cob” salad. A delicious Sunday lunch!

WW Tips- This sandwich is rich and filling enough to eat just half with a salad or a cup of soup. Don’t ever forget the value of low point fillers like soup and salad.

Reference: Food Network Magazine May 2010

*The WW Points were figured out by adding up the point value of the ingredients and dividing by the serving size.

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Baked Brie

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Baked Brie

Oh my goodness! We love this creamy appetizer. The first time we had this was wine tasting in Monterey. We just melted for the melty, oozy, rich cheesiness. The restaurant put the jam/jelly inside but I prefer to control the amount and type I enjoy with each bite so I put them on the side. This time I had apricot jam and red pepper jam. Both delicious but obviously different. An easy but time sensitive for serving recipe. See below recipe for more notes.

WWSPoints: I wouldn’t even mess with this on normal WW day, just cheat day

Serves: 10

Prep: 5 minutes

Bake: 25 minutes

1 7 oz. brie round

1 can Pillsbury Crescents

1 egg, beaten

  1. Preheat oven to 350.
  2. Separate the can of crescents into two rectangles. Press the perforations together on the cookie sheet that will be used. Lay round of brie in the center of the rectangle (if I made this with jam I would place it on top of the brie at this point) and top with the other rectangle. Press the top rectangle around the brie into the bottom one. Brush beaten egg over the top layer.
  3. Pull the bottom rectangle up to the center of the brie. Continue to pull the edges up meeting in the center. There should be no brie exposed. Brush the wrapped brie with beaten egg.
  4. Bake at 350 for 25-30 minutes. Serve warm with crackers or bread.

Now let’s dish: This is such an easy dish that I make by memory so I just typed up what I know. You can get crafty with the dough and cut up little shapes while it is really cold. I used my fingers to stretch the dough over. I was trying to make it kind of decorative but once it baked it just looked, well like round bread. I recommend having an assortment of jams/jellies to use with the appetizer. So far I have tries raspberry, strawberry, apricot, marmalade, red pepper jelly & jalapeno jelly. I prefer the pepper ones but my hubby prefers the sweet.

Beef ‘n’ Rice Enchiladas

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Beef ‘n’ Rice Enchiladas

This was pretty easy and was really fun to make with our youngest, you may be able to tell by the slight inconsistency of the enchiladas. There is no way that it is necessary to fill the tortilla with 2/3 cup a filling and 1/3 cup of cheese as you can tell by the very, very large enchiladas. I mean seriously they might as well be burritos. see below recipe for more notes

WWSPoints: N/A

Serves: 10 enchiladas (not if you fill them with 2/3 mixture)

Prep: 30 minutes (I made the meat and rice while I was making dinner last night.)

Bake: 10 minutes

1 package (6.8 ou) Spanish rice and pasta mix

1 lb. ground beef

2 cans (10 ou. each) enchilada sauce, divided

10 flour tortillas (8 inches), warmed

4 cups (16 ou) shredded cheddar cheese, divided

Prepare rice mix according to package directions. Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in Spanish rice and 1-1/4 cups enchilada sauce. Spoon about 2/3 cup beef mixture down the center of each tortilla. Top beef mixture each with 1/3 cup shredded cheddar cheese; roll up.

Place in an ungreased 13-in. x 9 –in. baking dish. Top with the remaining enchilada sauce and cheese. Bake, uncovered, at 350 for 8-10 minutes or until the cheese is melted.

Now Let’s Dish– Because the dinner I made last night had a good amount of oven time I cooked the ground beef and the rice then and stored in the fridge together. I added the sauce right before making it, stirred it well and reheated the mixture together in the microwave before topping the tortilla with it.

I would really recommend making your own enchilada sauce. My family was not too impressed with the sauce. The Spanish Rice in them makes the boldness of the sauce unnecessary. Another option is halving the enchilada sauce with tomato sauce for the topping at least.

I used a Mexican 4 cheese blend instead of cheddar which was a much needed balance.

WW tips– I had half of an enchilada and considered it 7 points because the additional cheese that I do not usually experience at a restaurant with meat enchiladas. Obviously that’s not enough food but I had a nice huge salad with romaine lettuce (0), sunflower seeds (1), crumbled cotija cheese (1), avocado (2), tortilla strips (1) and Avocado Cilantro Bolthouse Dressing (2).

Recipe from Taste of Home Most Requested Recipes- Quick and Easy

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Chicken Potpie with Cheddar Biscuit Topping

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Chicken Potpie with Cheddar Biscuit Topping

This is a warm and delicious comfort meal. Our youngest did try to eat around the broccoli and peas but alas the vegetables prevailed! I did step 1 in advance which really helped it to be an easy prep meal once I was home from work. Gotta love easy and yummy. See below for more details

Special Equipment: Dutch Oven (not necessary)

WWSPoints: N/A

Makes: 9 Servings

Prep: 20 MIN

Bake: 45 MIN

4 cups cubed cooked chicken

1 pkg. (12 oz.) frozen broccoli and cheese sauce

1 can (10 3/4 oz.) condensed cream of chicken and mushroom soup, undiluted

1 can (10 ¾ oz.) condensed cream of chicken soup, undiluted

2 medium potatoes, cubed

¾ cup chicken broth

2/3 cup sour cream

½ cup frozen peas

¼ tsp. pepper

TOPPING

1 ½ cups biscuit/baking mix

¾ cup shredded sharp cheddar cheese

¾ cup 2% milk

3 Tbsp. butter, melted

  1. In a Dutch oven, combine the first nine ingredients; bring to a boil. Transfer to a greased 13-in. x 9-in. baking dish.
  2. In a small bowl, combine the topping ingredients; spoon over top. Bake, uncovered, at 350 for 40-45 minutes or until bubbly and topping is golden brown. Let stand for 10 minutes before serving.

Now Let’s Dish- I prepared step 1 in the morning and put in the refrigerator once it slightly cooled. I used a large pot instead of a Dutch Oven. It took a sec for the broccoli to soften out of the block shape but nothing a wooden spoon could not fix.

I used Red Lobster Biscuit Mix. As you can imagine, it was a delicious crust for the dish. I used medium cheddar as well because I have found the kiddos do not like, well the sharpness, of sharp cheese.

Recipe from Taste of Home-Casseroles

Chicken, Broccoli Mac & Cheese

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Chicken, Broccoli Mac & Cheese

What can I say, this does not look as yummy as it tastes. I may have slightly overcooked the broccoli so it was not as solid as it could be which also contributed to the overall ugliness of the dish. Super easy, and the “hidden broccoli” was too hard to avoid for the little ones. see below recipe for more notes & WW tips

WWS Points- 20 no sugar facts available

Servings: 4

Start to Finish: 25 minutes

8 ounces dried rigatoni
2 cups fresh broccoli florets
1  2 to 2 1/4- pound whole roasted chicken
1  5.2-ounce package semi soft cheese with garlic and fine herbs
3/4 cup to cup milk
1/4 cup oil-packed dried tomatoes, drained and snipped
1/4 tsp. Freshly ground black pepper
Snipped fresh Italian (flat-leaf) parsley

1. In a large saucepan cook pasta according to package directions, adding broccoli during the last 3 minutes of cooking. Meanwhile, remove chicken from bones; discard bones. Coarsely chop chicken. Drain pasta and broccoli; set aside.

2. In the same saucepan combine cheese, 3/4 cup of the milk, the tomatoes, and pepper. Cook and stir until cheese is melted. Add pasta mixture and chicken. Heat through. If necessary, thin with some of the remaining milk. Sprinkle with parsley.

Now Let’s Dish: My hubby is not a big sundried tomato fan so I went very light on them, very light. It is definitely filling and yummy.

WW Tips: I do seem to struggle every time I have to cook with rotisserie chicken. I want to eat it all up so I make sure to have veggies and dip available. I served myself 1/8th so 10 points and had a large “Italian Salad” that included shredded parmesan, pepperoncini, black olives, romaine and Olive Garden light dressing (5 pts).

Recipe from Shortcut Cooking Magazine

Slow Cooker Creamy Mushroom, Ham & Potatoes

Recipe originally from Taste of Home Magazine

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Monday nights are always the hardest nights to cook for me. I am not sure what it is exactly but I am always beat. That being said, we still must eat. I try to do either crockpot dinners or meals that I can prep in advance on Mondays. This meal reminded me of Thanksgiving so I made green beans and mushrooms as the side.

Prep: 25 mins.

Cook: 4 hours low

Makes: 4 servings

1 can (10 1/2 oz.) condensed cream of mushroom soup, undiluted

1/2 cup 2% milk

1 Tbsp. dried parsley

6 medium potatoes, peeled and thinly sliced

1 small onion, chopped

1 1/2 cups cubed fully cooked ham

6 slices processed American cheese (oh don’t you just love that word)

In a bowl, combine the soup, milk and parsley. In a greased 3-qt. slow cooker, layer half of the potatoes, onion, ham, cheese and soup mixture. Repeat layers. Cover and cook on low for 4-5 hours or until potatoes are tender.

Now Let’s Dish-

Next time I believe I will use whole milk. The sauce was a little runny. I will also use half the onions next time, the amount used was a little over powering.

I definitely will lightly brown the chopped ham next time as well. Totally not necessary but I think it would add some more ham flavor.

I would be very surprised if your potatoes are not done in 4 hours. I feel like if I kept mine in much longer they would have become mushy.

If you are quick with potatoes this is a really easy recipe. Kids and adults liked it just the same.