Turkey Stuffed Zucchini

 
I am a huge zucchini fan if you haven't noticed. When my garden is overflowing with zucchini in the summer, I love to stuff them and serve them for dinner. Hope you enjoy!

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Pan Seared Scallops with Baby Greens and Citrus Mojo Vinaigrette

Caramelized scallops combined with sweet citrus and peppery arugula in a garlic citrus vinaigrette, yum! This is my new favorite salad. Scallops are low in points and this salad is simple to make and elegant enough to impress guests. This is great quick lunch or can be served as a first course. You can easily double this recipe.


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Baked Tostones

Shhh, don't tell my daughter these aren't fried! If I can fool her, then these passed the test. She loves tostones, and got so happy when she saw me making them, I kinda felt bad because I said, she'll know something is different, she always does! But she ate them without a peep and even said how good they were.

Fried tostones, aka patacones depending on what country you are from are fried green plantains, the latin equivalent to french fries in America. Usually a treat I occasionally allow myself because they are not exactly low in fat. But now I will be eating these a lot more. They are just as good as the fried ones without all the points. The trick is to bake them until they are brown. Serve them as an appetizer with mojo or guacamole for dipping or eat them as a side dish with rice and beans.

Baked Tostones
Gina's Weight Watcher Recipes
Servings: 4 • Size: 1/4th • Cook Time: 30 minutes • Old Points: 3 pts • Points+: 4

• 3 medium (3 cups) green plantains
• 2 tsp canola oil
• salt
• Pam spray

Preheat the oven to 400°. Spray baking sheet with cooking spray.

Peel plantains and slice into 1/2 thick slices. Place in a bowl and toss with oil and salt. Arrange slices on the baking sheet. Lightly coat with a little more oil spray on top and bake for 10 minutes or until slightly brown on the bottom. Remove from oven.

Using a tostonera (a press), slightly mash each piece to about a quarter of an inch thick. If a tostonera is not available, insert the pieces between a folded piece of brown-paper and press down using a saucer or the bottom of a glass jar.

Lightly re-spray the baking sheet and place the plantains brown side up onto the baking sheet. Lightly spray the top and bake for another 15 minutes until golden brown and crispy.


Mojo Garlic Dipping Sauce

A pungent dipping sauce with garlic, cumin, oregano and sour orange juice or a combination of orange and lime juices. A little goes a long way.
Servings: 4 • Calories: 30.1 • Old Points: .5 pt • Points+: 1 pt

• 1/3 cup sour orange juice (or 1/4 cup fresh squeezed orange juice + 1 tbsp lime juice)
• 2 tsp olive oil
• 1 large clove garlic, minced
• pinch oregano
• pinch salt and pepper
• 1/2 tsp cumin

Heat a small sauce pan on low flame, when hot add oil. Saute garlic on low for about 2 minutes, do not brown. Add sour orange, oregano, cumin, salt and pepper and let it come to a boil. Shut off and set aside to cool to room temperature.

Crock Pot 3 Bean Turkey Chili

Another great chili recipe! This one uses turkey and a whole lotta beans.
I loved this easy recipe topped with a little low fat cheddar, chopped red onion and cilantro. My brother gave me his recipe and insisted I use it for my blog. I am always looking for new, great tasting, low point recipes, so I made this and he was right, it was a winner and even better the next day. Prepare this the night before and turn it on in the morning. Have a great meal when you get home. This can easily be made vegan by eliminating the turkey. Here is how easy this is to make:


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Baked Empanadas

I love empanadas!! Empanadas are delicious turnover pastries stuffed with picadillo, crab, guava, cheese or anything you desire. All latin countries have different versions of empanadas with variations of dough and fillings. Some are fried and some are baked. Personally I love them fried but they are terribly fattening so this is my low point empanada version of a personal favorite. These were made with beef picadillo and for the dough I used Goya brand discs from the frozen section in my supermarket but if you want to make yours from scratch, Laylita has a great recipe which I am going to use next time I make them. The meat can be made in advance. Since I make picadillo so often, I always have leftover to make empanadas. Here is my easy recipe:

Baked Empanadas
Gina's Weight Watcher Recipes
Servings: 10 empanadas • Cook Time: 15 minutes • Points: 3 points each

Ingredients:

• 14 oz package of (10) frozen Goya discs, defrosted
  
• 1 egg beaten
• glass of water
• cooking spray
  
• 10 tablespoons beef picadillo (recipe here)

Preheat the oven to 400°. Spray 2 cookie sheets with Pam baking spray.

On a working surface like a large wooden cutting board, spread the dough out slightly using a roller. Place 2 tsp of the picadillo filling in the center of the dough. Moisten the edge on the top half of the circle with a little water on your finger. Fold the bottom half of the dough up until the edges meet and seal with your fingers by pressing down to form a half circle.

Next, fold the edges of the dough using your fingertip, fold one corner of the empanada over, pressing down firmly, repeateating all around, pressing firmly each time to maintain a seal around the edge of the empanada in a spiral pattern.



Gently transfer each empanada onto the cookie sheet and lightly brush the top of the empanada with egg wash.
Bake for 12-15 minutes, until golden brown.

Baked Garlic Lemon Tilapia

Classic sauce of butter, lemon and fresh parsley goes perfect with any fish. I try to eat fish twice a week. For a quick healthy dinner on a busy weeknight, this is simple and delicious.

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Baked Zucchini Sticks

I guarantee even picky eaters will love these! Serve them as an appetizer or as a side dish. They are healthy and low in points and guiltlessly delicious! My daughter loves, loves, loves these. It's her favorite way to eat zucchini and her only complaint is that I don't make enough.

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