Lemon and Garlic Roasted Chickpeas

Via Moderate Oven 

You can roast chickpeas a hundred different ways. I use the extra step of marinating here to infuse the chickpeas with lemon flavor, but you can make a simpler version just by drying the chickpeas then tossing with olive oil and any spice or seasoning that appeals to you. Experiment!

Ingredients:
1 can of chickpeas, rinsed and drained, or 1 ½ to 2 cups cooked chickpeas
the juice of one lemon
1/4 teaspoon finely grated zest from the lemon
2 medium cloves of garlic, pressed or finely minced
1 tablespoon olive oil
½ teaspoon kosher salt, or more to taste
freshly ground pepper to taste
½ teaspoon granulated garlic
1 teaspoon dried herb such as basil, thyme, parsley, rosemary, mint, etc (optional)

Directions:
Combine the chickpeas, lemon juice, lemon zest, and pressed garlic in a bowl. Mix well and allow the chickpeas to marinate for at least an hour.
Preheat the oven to 400.
Drain the chickpeas but do not rinse. Return them to the bowl then gently pat them dry with a paper towel. Toss them in the olive oil and salt, pepper, granulated garlic and herb of your choice. Spread the chickpeas on a lightly greased baking sheet in a single layer.
Roast the chickpeas for 30-40 minutes. Every 10 minutes or so, use a spatula to roll the chickpeas around for even browning. Some of the chickpeas may pop like popcorn as they cook, so be careful when you are stirring them. Take them out when they are crunchy and deep golden brown with some dark caramelized spots.
Try not to eat them until they’ve cooled enough to not burn your tongue. These are best eaten the day they’re made, but store extras in an airtight container at room temperature.

Five Point Sloppy Joes

A super Melanie find!

Ingredients:
1 Tbsp. Oil
1 onion, chopped small (I usually use only 1/2 of a large onion)
1 green pepper, chopped small
2 garlic cloves, minced (or a few sprinkles of garlic powder- so i don't have to buy garlic!)
1/2 tsp cumin (heaping)
1 tsp chili powder (heaping)
1 lb. ground turkey
1 cup ketchup
2 Tbsp. brown sugar (packed)
2 Tbsp. Worcestershire sauce
1/2 tsp. salt
hamburger buns

Directions:
1. In a large nonstick skillet, heat the oil. Saute the onions, peppers, and garlic until softened, about 5 minutes.
2. Stir in the cumin and chili powder; when the veggies are coated with the spices, stir in the turkey.
3. Cook, breaking apart the meat with a wooden spoon, 3 minutes.
4. Add the ketchup, brown sugar, worcestershire sauce, and salt.
5. Let the sauce bubble. Cook for approx. 4 to 5 more minutes, until the sauce has thickened slightly and the turkey is cooked through.

*suppose to be 6 servings. Each serving is 5 points.

Robusto Pesto

Ingredients:

4 cups basil leaves

4 garlic cloves

1/4 c. pine nuts

1 c. extra-virgin olive oil

2 c. Parmesan or Pecorino Romano (finely shredded)
Coarse salt

Additional ingredients for bruschetta:
fresh mozzarella cheese (cut into slices)
tomatoes (cut into thin rounds)
onions (thinly sliced)
balsamic vinaigrette
Artisan bread (sliced)
basil leaves

Directions:
1. Put the basil, garlic, pine nuts, and about 1/2 cup of the oil in a blender or food processor. Pulse the machine on and off, stopping to scrape down the sides as necessary, until the mixture is chopped but not pureed; add a bit more oil if necessary.
2. Transfer to a bowl and mix in the remaining olive oil or as much as you need to get a loose paste.  Then stir in the Parmesan cheese and add salt.  It should be fairly salty and somewhat gritty at this point.  If you're using it as a pasta sauce, the key is to thin the pesto with a few tablespoons of pasta water before tossing it with the noodles.  If you're spooning it over meat, fish or poultry, make it a little on the thicker side (you can easily do so by adding more cheese). 

To make bruschetta:
1. Drizzle olive oil on bread and toast in the oven. 
2. Add pesto thickly to bread.
3. Top with tomatoes and onions.
4. Drizzle balsamic vinaigrette.
5. Top with one round of mozzarella and a few fresh basil leaves.

Zero Point Cole Slaw

This is terribly yummy and addictive!  I could eat this at every meal...seriously!
Ingredients:
4 cups cabbage, shredded

½ medium English cucumber, thinly sliced
½ medium red onion, thinly sliced
1 large garlic clove, thinly sliced
1 medium green pepper, thinly sliced
1 medium carrot, thinly sliced
½ tsp table salt
½ tsp black pepper
2 ½ Tbsp sugar
2 ½ Tbsp apple cider vinegar
1 Tbsp olive oil
1 Tbsp water
1 Tbsp fresh dill, chopped (optional)

Instructions:
In a large bowl, combine cabbage, cucumber, onion, garlic, green pepper and carrot; set aside.


In a small bowl, combine remaining ingredients; pour over vegetables and toss to mix and coat. Chill in refrigerator, tossing once or twice, for about 1 hour.

Yields about 1/2 cup per serving.

P. F. Chang's Stir-Fried Spicy Eggplant

Serves 1 as an entrée, 2 as a side!
Ingredients:
1 pound eggplant, peeled, cut into 1-inch dice
1 teaspoon garlic
1 tablespoon cornstarch mixed with 2 tablespoons water to make a paste
Canola oil for deep-frying
Spicy Sauce:
2 tablespoons vegetarian oyster sauce (or substitute oyster sauce)
2 tablespoons Lite soy sauce
2 tablespoons water
1 tablespoon white vinegar
1 tablespoon granulated sugar
1 teaspoon chili paste (Sambal Oleck preferred)
1/2 teaspoon ground bean sauce (Koon Chun preferred)
1/2 teaspoon sesame oil

Directions:
Combine all Spicy Sauce ingredients and mix well. In a wok, deep-fry eggplant at 350 degrees F for 1 minute. Remove eggplant and drain on paper towels. Meanwhile remove all but 1/2 teaspoon of oil from wok. On high heat, stir-fry garlic for 5 seconds then add Spicy Sauce. Reduce heat and let sauce simmer 20 seconds. Add eggplant and simmer for another 10 seconds. Stir in cornstarch paste a little at a time until desired consistency. Serve immediately.

Pan Seared Chicken with Garlic Sauce

Ingredients:
1 tsp paprika
1 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp table salt
1/4 tsp black pepper
1 pound(s) uncooked boneless, skinless chicken breast, four 4-oz pieces
1 tsp olive oil
12 medium garlic clove(s), halved
1 cup(s) fat-free chicken broth, reduced-sodium, divided

Directions:
Preheat oven to 450°.
Combine first 5 ingredients in a small bowl. Sprinkle both sides of chicken with herb mixture.
Heat oil in a large ovenproof nonstick skillet over medium-high heat. Add chicken, and cook 2 minutes on each side. Add garlic and 3⁄4 cup broth. Place pan in oven. Bake at 450° for 10 minutes or until chicken is done and garlic cloves are soft.
Remove pan from oven. Transfer chicken to a platter; keep warm. Add remaining 1⁄4 cup broth to pan. Mash garlic with a fork. Cook garlic mixture over medium heat 2 minutes or until thoroughly heated; stir. Serve garlic sauce over chicken. Yield: 4 servings (serving size: 1 chicken breast and 2 tablespoons garlic sauce). 3 pts each

Chicken Teriyaki

Ingredients:
1/4 cup Italian reduced fat dressing
1 lb. boneless chicken breasts cut into strips
1 1/3 cups water
1/4 cup teriyaki sauce
1/2 tsp. garlic powder
2 cups frozen broccoli florets
1 1/2 cup Minute White rice, uncooked

Directions:
Heat dressing in large nonstick skillet on medium high heat. Add chicken and cook for 5 to 7 minutes or until cooked through. Add water, teriyaki sauce and garlic powder. Stir and bring to a boil. Stir in broccoli and rice. Cover. Cook on low heat for 5 minutes. Remove from heat and let stand for 5 minutes. Fluff with fork. Makes 4 servings.

Fresh Salsa

Ingredients:
4 medium sized ripe tomatoes chopped
1/2 to 3/4 chopped onion
1/2 cup of cilantro chopped
2 garlic cloves chopped
2 limes
1 jalapeño pepper
Salt and Pepper

Directions:
Mix tomatoes, onions, cilantro, and garlic in a bowl. Squeeze lime juice over mixture. Add jalapeño little by little…because a little goes a LONG WAY!!! Add salt and pepper to season.

Cajun Turkey Marinade

My Dad has used this recipe for years. Mom and Dad inject the turkey a few days before they cook it. It keeps the turkey moist and gives it a little kick!!! Love it!

Ingredients:
2 c. Italian dressing (not creamy)
2 Tb. garlic salt
3 Tb. onion salt
1 tsp. liquid smoke
2 Tb. Tony's seasoning
3 Tb. dried yellow mustard (Coleman's)
3 Tb. fresh lemon juice (1 lemon)
1-2 Tb. cayenne pepper

Directions:
Blend all ingredients and inject in turkey (easier to do if mixture is warmed up).