Mediterranean Eggplant Dip

Makes 2 1/2 cups

Ingredients
2 tbsp olive oil
1 large eggplant
1 medium red onion, diced
2 garlic cloves, minced
2 small tomatoes, diced
20 pitted Kalamata olives, sliced
1 tbsp balsamic vinegar
1 tsp Greek seasoning

Directions
1- Peel and chop eggplant. (smaller pieces will cook faster).
2- Heat oil in a large pan and add onions and garlic and saute for about 3-4 minutes.
3- Add eggplant and cook until soft, about 15 minutes.
4- Add tomatoes and Greek seasoning and cook until tomato is completely mushy.
5- Stir in olives and balsamic vinegar.
6- Remove from heat and mash either with a handmixer or potato masher, until desired consistency.
7- Refrigerate until completely chilled and serve with pita chips or other similar type cracker.

* Tastes much better if chilled overnight, flavors really come through!


Nutritional Values
10 servings
(1/4 cup serving)
1 point
49 cal
3.5 g fat
0.5 g sat.fat
4.6 g carbs
1.5 g fiber
0 g sugar

5 servings
(1/2 cup serving)
2 points
99 cal
7.1 g fat
1 g sat.fat
9.2 g carbs
2.9 g fiber
0 g sugar
1.5 g protein

entire recipe
495.5 cal
35.5 g fat
14.6 g fiber

Asian Meatball Stir-Fry

If you made the Asian Meatballs and are wondering how to use them... here's my concoction. The whole family enjoyed this and I will be making it again. I think it would be really good with chicken or pork pieces as well... if you're not into beef or meatballs! This recipe uses hoisin sauce, which gives the recipe a niice sweet flavor.


Ingredients
1 tbsp olive oil
1 onion
1/2 large red or orange sweet pepper
1 cup green beans
1 tsp ginger-garlic paste
2 cups fat-free chicken broth
2 tbsp hoisin sauce
1 tbsp cornstarch
2-3 tbsp water
20 Asian Meatballs

Directions
- Heat oil in a large skillet or wok.
- Cook onions, peppers and green beans until softened
- Add ginger-garlic paste, chicken broth, and hoisin sauce and bring to a boil.
- Reduce heat to low and add meatballs.
- In a small bowl, mix cornstarch with water and add to skillet.
- Simmer on low until sauce has thickened.

Nutritional Data
excluding meatballs!
(4 servings sauce)
2 WW points
87.5 cal
3.8 g fat
0.3 mg cholesterol
11.1 g carbs
1.3 g fiber
0.6 g sugar

with 5 meatballs = 8 WW points
1.6 g protein

Asian Meatballs

I had thawed some ground beef and was in the mood for some stir fry and didn't feel like throwing the ground meat in as it was, so I decided to make some meatballs. I took some ingredients that I thought would give it a good flavor and mix in well with any stir-fry or other chinese dish. All 3 of my picky critics loved the meatballs.... sadly, I wasn't a huge fan. I ate them, I was hungry... but I didn't enjoy them that much. However, I will make them again, since my picky kids gobbled them up in record time! I just couldn't taste much flavor in the meatballs. I think when I will make them next time, I will mix all the ingredients and refrigerate for a few hours for the meat to really soak up the flavors before making the meatballs. I mixed and formed the meatballs and cooked them right away... maybe that's why I thought they were a little bland.


Ingredients
1 lb lean ground beef
1 egg
3 scallions, diced
3 tbsp soya sauce
1 tbsp ginger-garlic paste
1 tbsp sugar

Directions
- In a large bowl, mix all ingredients.
- Refrigerate for 30 mins or more.
- Form meat mixture into 30 meatballs (about the size of a ping pong ball!).
- Cook in a preheated oven at 175 C for 20 minutes. I cooked mine on a cookie sheet to ease cleanup ;)


Nutritional Data
1 Meatball
1 WW point
46 cal
3.3 g fat
18.3 mg cholesterol
0.7 g carbs
0.1 g fiber
0.5 g sugars
3 g protein

1 serving of 5 meatballs
6 WW points
230 cal
16.4 g fat
91.7 mg cholesterol
3.4 g carbs
0.4 g fiber
2.4 g sugars
14.9 g protein

Cream of Mushroom Soup for Two

No one in this house enjoys mushrooms but me... Well, my daughter loves them raw, but doesn't want any cooked ones in her food. The worst part about this is that I LOVE mushrooms, crave them even. I must get my fix every once in a while. I had a pack of mushrooms in the fridge that had to be consumed before they died. Pressed for time and starving I concocted this cream of mushroom soup. It did it, I was pleased, I had my mushroom dose! I fed the soup to the mushroom hatin' kids, didn't tell them what it was, and they ate it ALL! Suckers!! I think its a texture thing and not a taste thing. That gives me the liberty to make some cramy mushroom sauce next time we have pasta... poor Papa Tomata, he'll be all alone hatin' on the mushrooms!


Ingredients
small container fresh mushrooms (1/2 lb)
3 cups vegetable broth
2 tbsp dried onion flakes
1/4 tsp dried thyme
2 tbsp fat-free cream cheese

Directions
- Add mushrooms, broth, onion flakes, and thyme in a medium pot and bring to a boil. Let simmer for about 10 minutes until mushrooms are soft.
- Remove from heat and stir in cream cheese.
- With a hand mixer, puree the soup.

Nutritional Data
1 WW point
77.4 cal
0.4 g fat
2.5 g cholesterol
12.9 carbs
1.8 g fiber
5.6 sugars
6.5 g protein

Napa on the Side

Looking for a quick, nutritious side dish. Try this out, its yummy! It goes great with roast pork, or topped on to rice for a quick vegetarian meal. This one is not a winner with the little critics, they wouldn't even taste it, but the big critic and I both enjoyed it.

Napa is a chinese cabbage, not to be confused with bok choy. They are used interchangeably in lots of meals, but look completely different. (Bok Choy on the Left, Napa on the right)
I used Napa in my recipe, but it would be equally good with Bok Choy. Both cabbages are delicious sauteed, braised, roasted or stir-fried! Both are delicious on their own, but are also very popular mixed into stir-frys. Another great use for them is as a replacement for regular cabbage in coleslaw.


Ingredients
1 tbsp olive oil
1/2 tsp fresh grated ginger root (or 1/4 tsp ground ginger mixed into beef broth)
1 garlic clove, minced
1 head of Napa cabbage (2 lbs) *
1 cup beef broth
1/4 cup green onion (scallions), chopped

Directions
- Heat oil a large deep frying pan.
- Add garlic and ginger and mix around for 1 minute.
- Add Napa and stir frequently for another 2 minutes
- Add beef broth, and keep stirring until most of the broth has evaporated and the Nappa has reached the softness or crunchiness you desire.
- Add green onions 1 minute or 2 before your Napa is ready, they will retain their color and more of their flavor this way. You can add them before, but they will not be as flavorful ;)

That's it! Enjoy!

Nutritional Data
1 serving
2 WW points
67.4 cal
3.9 g fat
6.4 g carbs
0.2 g fiber
0.2 g sugars
3.6 g protein

Mango & Sun-Dried Tomato Chutney

This chutney can be served as a topping for roast pork, ham or chicken. Top a fresh slice of warm baguette with cream cheese and then chutney for a fantastic apetizer! It can also be mixed in to your favorite Indian dishes or rice. It's versatile and delicious... hope you enjoy it!

Ingredients
(makes 4 cups)

3 cups chopped Mango
1 1/2 cup diced, Vidalia onion (or other sweet onion)
1 cup sundried-tomatoes (not oil packed), snipped into small pieces
1 cup sultanas (or raisins)
150 ml white wine vinegar
150 ml sugar
1/2 tsp ground ginger
1/2 tsp garlic powder
1 tsp Garam Masala
1/4 or 1/2 tsp chili powder (or more depending on you tolerance!)*

optional
2 tsp gelatin **
hot water

Directions
- Place all ingredients into a medium pot.
- Cook covered over low heat for about 25-30 minutes, stirring occasionally to make sure nothing sticks to the bottom. The chutney is ready once the onions and mangos are soft.
- At this point, I turn off the heat and leave it covered
- In a small bowl, mix the gelatin with some hot water until diluted.
- Add the gelatin mix to the chutney, mix and pour into jar or storage bowl and let cool.

The chutney sould keep in the fridge for about 1 month. You can also freeze it.

* I put 1/2 tsp and my chitney wasn't spicy.

** The gelatin is optional... I like to add it to make it more like a relish or jam consistency. However, you can totally leave it out, or minimize it to 1 tsp.

Nutritional Data
1 serving = 2 tablespoons
1 WW point
67.3 cal
2.5 g fat
11.8 g carbs
0.8 g fiber
6.8 g sugar
0.6 g protein

Ginger-Peanut Salad Dressing

Here is my take on the Japanese salad dressing. It is completely different from what you get at the restaurant, but it tastes delicious! Mine is mild, since my daughter and I have sissy tongues... Feel free to add some red pepper flakes or Asian chili-garlic condiment to give it a little kick!

I made a salad tonight with baby spinach, fresh bean spouts, grated carrots, sliced red peppers, cucumber and some green onions. Topped that with some cooked chicken breast and 2 tbsp of this dressing. It was delicious, even the 2 little critics finished their plates (minus little bits of green onions that were made into a neat little pile). They didn't even know they were eating spinach, and loved it, how great is that?!! They especially liked the beanspouts and the dressing (i see a potential side dish!).

Ingredients
(makes 300 ml, approx 10 servings)

1/4 cup smooth peanut butter
1/4 cup hot water
1 tbsp brown sugar
1/4 cup soy sauce
1.5 tbsp ginger-garlic paste*
2 tbsp rice vinegar
1 tbsp sesame oil

Directions
- In a bowl, mix hot water and peanut butter.
- Mix in all other ingredients.
- Refrigerate until cool.

*Ginger-Garlic Paste is a common ingredient in lots of Indian and Asian cuisine. You can find it in most specialy shops, and even in some supermarkets. If you can't find any, you can easily make your own.

Nutritional Data
1 serving = 2 tbsp
1 WW point
51 cal
3.7 g fat
2.8 g carbs
0.5 g fiber
2 g protein

Carrot Spice Mini Muffins

I recently bought a silicone mini muffin tray and was anxious to try it. I came up with this recipe, with what I had on hand. The muffin tray was so awesome! I highly recommend buying one, the muffins just popped out of the tray with ease, nothing stuck, and I didn' even grease or spray the tray. They aren't as light as regular muffins, they almost have a bread like texture, but they taste really nice. The little critics were full of praise and stuffed their little faces. These make the perfect on the go snack for both mama, papa and little ones!

Ingredients
1 cup all purpose flour
1 cup corn flour *
3 tsp baking powder
1/2 cup sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp salt
1 banana mashed (1/4 cup) **
1 cup fat-free milk
2 egg whites, beaten
3/4 grated carrot (1 small carrot)
1/4 cup raisins

Directions
- Preheat oven to 200 C
- In a large bowl, combine the dry ingredients; flours, baking powder, sugar, cinnamon, nutmeg and salt.
- In a small bowl, combine banana, milk, egg whites, carrot, and raisins.
- Make a hole in the center of the dry mix.
- Fill hole with wet mix.
- Mix with a spoon or fork briefly just to moisten.... do not whisk or over mix.
- Fill muffin tin.
- Bake for 10-15 minutes for mini muffins, or 20-25 minutes for regular sized muffins or until toothpick comes out clean after peircing center of muffin.
- Recipe will make 2 dozen mini muffins or 1 dozen regular muffins.

* I used 1/2 all-purpose flour and half corn flour because I started the recipe and then realized out was out of flour ... duh! Go ahead and make it with just regular flour if you wish, that was my original plan ;)

** I used mashed banana instead of oil to cut down on fat and calories as well as sugar... since the banana adds moisture and sweetness! If you're not watching your calorie or fat intake go ahead and substitute the banana for 1/4 cup vegetable oil and up the sugar to 3/4 cups.

Nutritional Data
makes 24 mini muffins or 12 regular muffins
1 mini muffin
1 WW points
68 cal
0.2 g fat
0.2 cholesterol
14.9 carbs
0.5 g fiber
1.9 g protein

1 regular muffin
3 WW points
135 cal
0.3 g fat
0.4 g cholesterol
29.8 g carbs
1.1 g fiber
3.7 g protein

Asian-Style Mushroom Soup

You might find a lot of soup recipes on this site during the winter months as I always make some to warm up. We have soup mostly every day, especially since our little guy is so fond of all types of soup.

This soup was not a winner with the kids, nor was it with the mushroom-hatin' man... but it didn't stop me from cooking up a batch. I personally love mushrooms, and now I have some delicious soup to last me the week for lunch! Hope you enjoy it... and if you don't like mushrooms, you could always omit them and switch them with broccoli or double up the other vegetables in the soup (especially the Napa)!

Ingredients
(6 servings)

1 tbsp olive oil
1 small onion, cut in half and sliced
1 small carrot, julienned (about 3/4 cup)
1 garlic clove, chopped or minced
1 tsp fresh ginger, minced or grated
1 small red bell pepper
5 cups beef broth
1 tbsp Soya sauce
2 cups Napa cabbage, chopped
8 large mushrooms, sliced (approx 200 gr)

Directions
- In a large pot, heat oil. Add onions and carrots and cook for 5-10 minutes until softened.
-Add red pepper, garlic, ginger and cook another minute.
-Add beef broth, soya sauce, mushrooms and napa and bring to a boil while covered.
- Once boiling, and mushrooms and Napa are softened but still have a little crunch, remove from heat and serve.

Nutritional Data
1 serving = 1 cup
1 WW point
61.2 cal
2.9 g fat
5.5 g carbs
1.3 g fiber
4.3 g protein