From previous posts you know my husband is a turkey junkie. I roasted us a turkey for the Fourth of July! Most people do burgers and hotdogs, but not us. One of my favorite meals for using up leftover turkey is turkey salad.
- 2 cups shredded turkey meat
- 1/4 cup chopped sweet onions
- 1/4 cup chopped celery
- 1 chopped hard-boiled egg
- 1 cup mayonnaise
- 1 Tbsp Dijon mustard
- 1 tsp. Salt
- Pepper and dried dill to taste
- (Optional) 1/4 cup pickle relish
Combine all ingredients and refrigerate for at least an hour for flavors to blend. Serve on a bed of lettuce with a slice of tomato or on bread as a sandwich.
We often eat beans. We like them, they’re good for us, and they are inexpensive. Today’s pintos (made in my Instant Pot) are made zesty with the addition of hot Hatch Chilies.
We discovered Hatch Chilies in Texas one summer. Although next to impossible to find fresh in my area, Hatch Chilies in cans are usually found in my pantry.
Here’s my recipe:
Zesty Pinto Beans
- 1 cup Dried Pinto Beans
- 1 cup Chopped Onion
- 1/2 cup Diced Sweet Pepper
- 1/2 cup Hatch Chilies (we like hot, but choose your heat level)
- 1 clove garlic, minced
- Water or Broth
- Salt and Pepper to Taste
- Soak beans overnight or do a 1-hour Quick Soak in a Pressure Cooker.*
- Rinse beans and set aside. Wipe the pressure cooker dry and preheat (Sauté Mode).
- When pot is hot, add 1 Tbsp. oil. Allow oil to heat.
- Sauté chopped onions for 2 minutes before adding peppers.
- Sauté peppers 2-3 minutes. Remove from heat (or hit Cancel).
- Stir in garlic.
- Add presoaked beans. Add liquid just to cover beans. Set cooker for 30 minutes.
- Seal and bring to pressure. After cooking, allow pressure to drop on its own.
- Open cooker, stir, and serve.
*For the 1-hour Quick Presoak, place beans in a pressure cooker. Add water to completely cover the beans. Add 1 Tbsp salt. Pressure cook for one minute, cancel, and then allow beans to soak undisturbed for one hour. Rinse and drain before cooking.
For years, a recipe for making a healthier pizza crust from cauliflower has made the rounds. Although interested, I couldn’t find the enthusiasm to try making it. Like Tres Leche Cake, it was too labor-intensive to fit my criteria for a Hasty Tasty Meal. Thanks to Green Giant, that’s no longer the case.
Cauliflower pizza crust is pricey ($4.99 at my local grocery store), but is worth the investment if you’re craving pizza and can’t sacrifice nutrition. Yes, nutritional pizza is no longer an oxymoron.
I baked mine in my Power Air Fryer Oven 400°F but it works better in a conventional oven at 450°
Here’s how I made a sausage and mushroom pizza:
Reasonably Healthy Cauliflower Crust Sausage and Mushroom Pizza
Makes 2 2-slice servings.
- 1 frozen cauliflower pizza crust
- 1 8 oz. can low sodium tomato sauce
- 1 clove garlic
- 1 patty fully cooked turkey sausage
- 1 tsp. Italian seasonings
- 1 can mushrooms, rinsed and drained
- 1/4 cup onion, chopped
- 1/4 cup bell pepper, chopped
- 1 cup grated mozzarella and Parmesan cheeses (2/3 cup mozzarella and 1/3 cup Parmesan)
- cooking spray
- optional salt to taste
- Preheat oven to 450°.
- Remove cauliflower crust from its packaging. Prebake crust directly on the rack for 12-15 minutes.
- While crust bakes, combine sauce, seasonings (including garlic), and turkey sausage patty in a blender or food processor. Don’t overprocess. Stir in mushrooms. Also, grate cheeses if needed.
- Carefully remove crust from the oven using a pizza peel or large spatula.
- Spread the sauce over the crust and sprinkle the chopped onion and pepper.
- Cover with shredded cheese and return pizza to the oven, again placing it directly on the oven rack.
- Bake just until browned and bubbly (approximately 6 minutes). Carefully remove the pizza and allow it to cool for 3-5 minutes.
- Slice into 4 pieces and serve.
Each slice is only 140 calories (280 calories per 2-slice servings), or 8 WW points per serving.*
*Unofficial points calculated using the WW app recipe builder.
I’m in the mood for grits this morning, so I’m revisiting this post from last year.
via No Grits, No Glory
I had fun using several of my kitchen gadgets to make my healthier version of taco bowls. First, I “fried” the taco shells in my new Power Air Fryer oven. I cooked my chicken breast in my Instant Pot Duo Mini 3-quart, shredded it using my Cuisinart, and heated my cheese sauce in my microwave oven. The payoff was a delicious and filling meal that counts only 3 Weight Watchers SmartPoints.
HASTY TASTY TACO BOWLS
- OLE tortillas
- ½ pound chicken breasts (Fresh or frozen)
- 1 can Ro*Tel (you pick heat level)
- 1 can black beans, rinsed and drained
- 1 can corn kernels, rinsed and drained
- 1 onion, chopped
- 1 jar Tostitos Queso con Salsa (or similar brand)
- Fresh cilantro (optional)
- Form each tortilla into a bowl using a mold or oven-proof bowl.
- Air-fry at 370°F for 12 minutes.
- Place chicken breasts and contents of a can of Ro*Tel into the pot of a pressure cooker. Cook under pressure 10 minutes. Remove from heat and allow pressure to drop on its own.
- While chicken cooks, prep beans, corn, onions, and cilantro and combine.
- Carefully open pressure cooker and remove the chicken (replace lid to trap in the heat). Shred chicken and return to cooker.
- Stir in beans, corn, onions, and cilantro mixture with the shredded chicken. Cover and allow residual heat to warm the beans and corn.
- Pour Queso con Salsa into a heatproof measuring pitcher and heat 2-3 minutes in the microwave oven, stirring occasionally.
- Place taco bowl shell on a plate, fill with 1/4 of the mixture, and then drizzle with 2 Tbsp. of the queso con salsa. Serve immediately.
I love bagels but not the kind in grocery stores. Our time living in New Jersey spoiled me for fresh, NY style bagels. I’m not returning to the northeast anytime soon, so I’m making my own. I won’t heat my Florida kitchen using the oven, either, so here’s my take on air fryer bagels using a recipe I found in the Weight Watchers’ Facebook group.
- 1/2 cup self-rising flour
- 1/4 cup nonfat Greek yogurt
- coarse salt for coating
Do these bagels taste as good as NY bagels? Not even close. However, they’re good enough, and these bagels are only 2 SmartPoints® on the Weight Watchers® program!
- Combine flour and yogurt and mix well. Allow dough to rest 30 minutes and then knead 4-5 times.
- Bring 1 quart water to boil in a large saucepan.
- Separate dough into 4 spheres. Shape bagels by punching the middle of each sphere and spinning the dough until desired shape.
- Drop each bagel into the boiling water, turning after 2 minutes.
- After boiling bagels for a total of 4 minutes, remove to drain on paper towels.
- Sprinkle tops with coarse salt.
- Place bagels in air fryer and set for 390° for 7 minutes.
- Remove and enjoy with your favorite cream cheese or jam!