Sausage Lentil Soup
Ingredients
½-1lb Italian sausage (I use spicy)
1T Butter & oil (each)
½ c Each of finely chopped onion, carrot, leek & celery
1 ½ c Dried lentils, rinsed
6-8 c Chicken stock
1 c Whipping cream
2-4 T Red wine vinegar
2-3 T Dijon mustard
1½ c Packed fresh spinach – chopped or cut thin
Freshly grated parmesan cheese
Directions
Brown sausage in a large stockpot over medium heat. Remove and set aside. (with sausage you probably won’t need any oil – but maybe)
In the same pot add butter and oil, add onion, carrot, celery, leeks and cook until tender. Season with salt & pepper. Stir in lentils and add 6 cups of stock and bring to a boil. Reduced heat and simmer uncovered until lentils are tender – about 40 minutes or so.
Add sausage, cream, mustard, vinegar and 1 cup of spinach. Stir until combined, bring to boil then reduce heat and simmer uncovered for 5 minutes. Add more salt and pepper or mustard & vinegar to taste.
Ladle soup into bowls and sprinkle with spinach and Parmesan cheese. (I usually don’t do this part)
Pumpkin Sheet Cake
Prep Time
25 mins
Cooking Time
30 minutes
Yields
20 squares
Ingredients
For the Pumpkin Sheet Cake:
1/2 cup canola oil - or melted cooled coconut oil
1/2 cup non-fat plain Greek yogurt
2/3 cup brown sugar - light or dark
1/4 cup honey - plus 2 tablespoons
4 large eggs - at room temperature
1 cup pumpkin puree - NOT pumpkin pie filling
1 1/8 teaspoons baking soda
1 teaspoon baking powder - I recommend aluminum free
1/2 teaspoon kosher salt
1 tablespoon pumpkin pie spice - or substitute 1 1/2 teaspoons ground cinnamon, 1 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground cloves
1 cup white whole wheat flour
1 cup all purpose flour
For the Greek Yogurt Cream Cheese Frosting:
6 ounces 1/3 reduced-fat cream cheese - also called Neufchatel; do not use fat free
3 tablespoons non-fat plain Greek yogurt
3 tablespoons unsalted butter - softened to room temperature
1 1/2 teaspoons pure vanilla extract
Directions
Preheat the oven to 350 degrees F. Line a 9x13-inch baking pan with parchment paper, then lightly coat with baking spray.
In the bowl of a standing mixer fitted with the paddle attachment or a large mixing bowl, beat together the oil, Greek yogurt, brown sugar, and honey until well blended and smooth. Beat in the eggs, one at a time, incorporating between each. Beat in the pumpkin puree.
Sprinkle the baking soda, baking powder, salt, and pumpkin pie spice over the top. Mix to combine. Then, sprinkle in the whole wheat flour and all purpose flour. By hand with a wooden spatula or spoon, stir the batter, just until the flour disappears.
Pour the batter into the prepared pan, then with an offset spatula or spoon, smooth the top. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Place the cake on a wire pan to cool completely.
To make the frosting:
In a medium bowl, beat together the cream cheese, Greek yogurt, butter, vanilla extract, and salt at medium speed for 2 minutes, until fluffy and well combined. Reduce the mixer speed to low and gradually add the powdered sugar, increasing the speed to medium as you go. Beat for 1-2 minutes until well combined. Spread frosting evenly over top of cooled cake. Let the frosting set for 10 minutes (you can pop the cake into the refrigerator if you are in a hurry), then slice and serve.
Notes
Store leftovers in the refrigerator for up to 4 days.
Serving: 1 (of 20) with all frosting used
Calories: 275kcal
Carbohydrates: 41g
Protein: 4g
Fat:10g
Saturated Fat: 3g
Cholesterol: 48mg
Sodium: 166mg
Fiber: 1g
Sugar: 31g
Credit
Erin Clark / Well Plated
Apple Cider Chicken
Prep Time
10 mins
Cooking Time
20 minutes
Yields
4 servings
Ingredients
4 teaspoons extra-virgin olive oil - divided
1 1/2 pounds boneless skinless chicken thighs - (about 8, depending on size)
1 teaspoon kosher salt - divided
1/2 teaspoon freshly ground black pepper - divided
1/2 cup fresh apple cider
2 teaspoons Dijon mustard
3 medium firm - sweet apples, cored and cut into 1/2-inch slices (I used Gala)
2 teaspoons chopped fresh rosemary - plus additional for serving
Directions
Heat 2 teaspoons of oil in a large skillet over medium high. Sprinkle the top of the chicken evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Once the oil is hot and shimmering, add the chicken to the pan, top-side down. Let cook 4 minutes, then flip and continue cooking until the meat is cooked through and reaches an internal temperature of 160 degrees, 3 to 4 additional minutes. Remove to a plate and cover with foil to keep warm.
In a small bowl or large measuring cup, stir together the apple cider and mustard. With a paper towel, carefully wipe the skillet clean. Add the remaining 2 teaspoons of oil to the pan over medium high. Once the oil is hot, add the apple slices, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper, and rosemary. Cook for 5 minutes, until the apples are slightly tender and begin to turn golden. Return the chicken to the pan and pour the cider mixture over the top. Let cook for 4 to 5 minutes, until the liquid is reduced by half. Serve warm,sprinkled with additional chopped rosemary as desired.
Notes
This recipe is best enjoyed the day it is made, but can last 1 to 2 days in the fridge. Reheat the leftovers gently in the microwave or on the stovetop with a bit of chicken broth to keep the chicken from drying out.
You can swap chicken breasts for the thighs, though I think overall, thighs give this recipe the best flavor. If you use chicken breasts, be sure to watch the cooking time, as it may vary from what is listed in the recipe.
Serving: 1(of 4), Calories: 286kcal, Carbohydrates: 21g, Fat: 10g, Saturated Fat: 1g,Cholesterol: 115mg, Sodium: 430mg, Fiber: 4g
Credit
Erin Clark / Well Plated
Weight Watchers Lemon Yogurt Dressing
Prep Time
10 mins
Ingredients
1/2 c Plain nonfat Greek yogurt
1 T capers, chopped
1 tsp. Olive oil
1 tsp. Dried oregano
Cracked pepper
Juice of 1/2 of a lemon
2 T Balsamic Vinegar
2 T Mayo
Directions
Mix all together in an airtight container.
Strawberry Spinach Salad
Prep Time
10 mins
Ingredients
Salad
Baby Spinach – however much you want to use
1 pt. ( or so) strawberries – sliced
1 avocado (I didn’t put this in ours but it’s really good)
Mushrooms – as many as goes with the amount of spinach
½ sliced red onion (or more depending on the spinach amount)
Spiced almonds, pecans, or walnuts (I used pecans in ours)
Raspberry-Poppyseed Vinaigrette
¾ cup mayo
4 T Raspberry Vinegar
2 T sugar
¼ cup milk
1 T poppy seeds
Directions
For the spiced nuts: Melt 1 T butter in a frying pan and add enough brown sugar to soak up the butter. Add nuts and stir till caramelized and totally coated in the brown sugar. Or you can now buy a package of these at most grocery stores….
Mix all vinaigrette ingredients together in a glass jar, shake well and refrigerate for several hours before serving.
Orange Vinaigrette
Prep Time
10 mins
Ingredients
Zest of 1 orange
1/4 c OJ
2 T Balsamic vinegar
1 T Honey
1 large minced clove of garlic
1/2 tsp. Salt and pepper
3/4 c Olive oil
Directions
Mix all together in an airtight container.
Creamy Honey Mustard Vinaigrette
Prep Time
10 mins
Ingredients
1/4 c Mayo
2 T Honey
2 T Dijon mustard - Stone-ground
2 T Apple cider vinegar
Directions
Mix all together in an airtight container.
Cranberry and Orange Vinaigrette
Prep Time
10 mins
Ingredients
1/4 c Red wine vinegar
1/4 c Cranberry sauce
1/4 c OJ
1/4 c Olive oil
1 tsp. Dijon mustard
1/2 tsp. Salt and pepper
Directions
Mix all together in an airtight container.
Sweet and Sour Glazed Salmon
Prep Time
20 mins
Cooking Time
10 minutes
Yields
4 servings
Ingredients
4 wild salmon filets
¼ cup apple cider vinegar
¼ cup sesame oil
¼ cup tamari
1 tbsp lemon juice
1 tbsp honey
2 tbsps warm water
Directions
Set broiler to high heat.
Rinse salmon filets, pat dry, and set aside in broiling dish.
Allow to come to room temperature.
Combine apple cider vinegar, sesame oil, tamari, and lemon juice in measuring cup and whisk well.
Mix honey with warm water to create simple syrup and whisk into other liquid ingredients.
Pour marinade over salmon and let sit for 10 minutes.
Broil for eight minutes, until flesh is opaque. Time will depend on thickness. For a 1-inch thick filet, eight minutes will be perfect.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Roasted Brussels Sprouts with Pine Nuts and Dried Cherries
Prep Time
15 mins
Cooking Time
30 minutes
Yields
2 servings
Ingredients
2 cups Brussels sprouts
¼ cup dried cherries
¼ cup pine nuts
2 tbsps olive oil
Sea salt, to taste
¼ cup grated Parmesan cheese (optional)
Directions
Preheat oven to 350°F.
Bring 3 cups water to a boil.
Trim ends and wash Brussels sprouts well.
Parboil for 7–9 minutes or until fork-tender.
Transfer to large mixing bowl.
Chop dried cherries into small pieces.
Toss Brussels sprouts with olive oil, dried cherries, pine nuts, and salt.
Transfer to baking sheet, ensuring the Brussels sprouts are in one layer, and roast for 15 minutes, or until golden-brown.
Sprinkle with Parmesan if desired and serve.
Credit
Used with permission from The Integrative Nutrition Cookbook, 2016
Red Snapper with Basil Sauce
Prep Time
10 mins
Cooking Time
15 minutes
Yields
4 servings
Ingredients
8 oz silken tofu
3 cloves garlic
1/2 cup tightly packed basil leaves
Sea salt
2 tbsps olive oil
4 4-oz red snapper fillets
8-10 kale leaves, thinly sliced
Directions
Steam tofu and garlic in steamer basket over boiling water for 5 minutes.
Transfer to a blender, add basil and a pinch of salt, and puree until smooth.
Heat 1 tablespoon olive oil in a skillet and fry fish for 3 minutes on each side.
Transfer fish to a plate.
Wipe out the skillet, add 1 tablespoon olive oil, and heat again.
Add kale and a pinch of salt, stirring for 2-3 minutes, until kale is limp and bright green.
Layer the kale on a plate and place fish on top.
Spoon sauce over fish.
Garlic Parmesan Broccoli Rice Skillet
Prep Notes
Garlic parmesan broccoli rice skillet – This light broccoli rice skillet is a delicious and healthy side dish to have on your dinner table. Loaded with garlic, parmesan cheese, and spices, you won’t even miss the carbs in this broccoli recipe! Plus it can make a great alternative to rice for the kids – more appealing than regular broccoli. Keto-friendly, low-carb and ready in less than 10 minutes!
Ingredients
2 large heads of broccoli, keep most part of the stem
2 tablespoons unsalted butter
1 tablespoon olive oil
1/2 white onion, chopped
2 cloves garlic, minced
1 teaspoon Italian seasoning
1 teaspoon chili powder
1 teaspoon paprika
2 oz fresh Parmesan, finely grated
2 tablespoons vegetable stock
Juice of 1/2 lemon (+ zest, if you like)
1 teaspoon red chili pepper flakes, optional
Fresh parsley, chopped
Directions
Break broccoli heads into florets and cut the stem into chunks. Pulse coarsely in a food processor and transfer to a large salad bowl – you may have to proceed in batches.
In a large skillet, melt 2 tablespoons of butter with 1 tablespoon olive oil. Fry the garlic and onion for 1 minute until fragrant — be careful not to burn. Add the riced broccoli to the skillet and stir to mix everything together well and coat in melted butter. Cook, stirring regularly for 1 minute.
Stir in the 2 tablespoons vegetable stock, about half the parsley, and lemon zest (if using). Cook for one minute to reduce juices then add the lemon juice, Italian seasoning, chili powder, paprika, and parmesan cheese.
Adjust seasoning as needed. Stir in the remaining parsley. Serve the garlic parmesan broccoli rice with fresh cracked black pepper, red chili pepper flakes, and more parmesan. Enjoy!
Credit
Eat Well 101
https://www.eatwell101.com/garlic-parmesan-broccoli-rice-skillet-recipe
Fig Balsamic Pork Tenderloin
Prep Time
15 mins
Cooking Time
25 minutes
Yields
4 servings
Ingredients
20 oz pork tenderloins
kosher salt (to taste)
1/4 tsp garlic powder
1 1/2 tbsp balsamic vinegar
2 tbsp fig butter
optional chopped parsley for garnish
Directions
Preheat the oven to 375°F.
Season the pork with salt and garlic powder and place on a baking pan.
Combine the vinegar and fig butter and generously brush it all over the pork.
Roast until the center of the pork reaches 145°F with a meat thermometer, about 25 to 30 minutes depending on the size of your pork and your oven.
Let it rest for 10 to 15 minutes before slicing into 8 pieces.
Top with parsley if desired.
Notes
Serving: 2 slices, Calories: 196kcal, Carbohydrates: 6g, Protein: 30g, Fat: 5g, Cholesterol: 90mg, Sodium: 72mg, Fiber: 0.5g, Sugar: 5g
WW:
Freestyle Points: 4
Points +: 5
Credit
Skinny Taste
https://www.skinnytaste.com/fig-balsamic-roasted-pork-tenderloin/
Chicken, Apple, Sweet Potato, and Brussels Sprouts Skillet
Prep Time
25 mins
Cooking Time
25 minutes
Yields
4 servings
Ingredients
1 tablespoon olive oil
1 pound boneless skinless chicken breasts, - cut into 1/2-inch cubes
1 teaspoon kosher salt - divided
1/2 teaspoon black pepper
4 slices thick-cut bacon - chopped
3 cups Brussels sprouts - trimmed and quartered (about 3/4 pound)
1 medium sweet potato - peeled and cut into 1/2 inch cubes (about 8 ounces)1 medium onion - chopped
2 Granny Smith apples - peeled, cored and cut into 3/4 inch cubes
4 cloves garlic - minced (about 2 teaspoons)
2 teaspoons chopped fresh thyme - or 1/2 teaspoon dried thyme
1 teaspoon ground cinnamon
1 cup reduced-sodium chicken broth - divided
Directions
Heat the olive oil in a large, nonstick or cast iron skillet over medium high, until hot and shimmering. Add the chicken, 1/2 teaspoon kosher salt, and black pepper. Cook until lightly browned and cooked through, about 5 minutes. Transfer to plate lined with paper towels.
Reduce skillet heat to medium low. Add the chopped bacon and cook until crisp and brown and the fat has rendered, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate (I simply laid another paper towel on top of the plate with the chicken, then stacked the bacon on that). Discard all but 1 1/2 tablespoons bacon fat from the pan.
Increase skillet heat back to medium high. Add Brussels sprouts, sweet potato, onion, and remaining 1/2 teaspoon salt. Cook, stirring occasionally, until crisp-tender and the onions are beginning to look translucent, about 10 minutes.
Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour in 1/2 cup ofthe broth. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.
Notes
Store leftovers in the refrigerator for up to 3 days (the bacon will soften somewhat, but the meal is still yummy). Reheat gently in the microwave with a splash of chicken stock to keep it from drying out.
Serving: 1 (of 4), Calories: 435kcal, Carbohydrates: 30g, Protein: 32g, Fat: 21g, Saturated Fat:6g, Cholesterol: 96mg, Potassium: 1024mg, Fiber: 7g, Sugar: 14g, Vitamin A: 5252IU,Vitamin C: 67mg, Calcium: 69mg, Iron: 2mg
Credit
Erin Clark / Well Plated
https://www.wellplated.com/chicken-apple-sweet- potato-and-brussels-sprouts-skillet/
Chicken Meatballs
Ingredients
Olive oil
2 large onions – diced
2 cloves of garlic –chopped/smashed
1 t salt
2 lbs ground chicken Italian sausage (Winco has these in rolls – Isernio’s brand)
2 lbs ground hot chicken Italian sausage
4 eggs
1 cup shredded Parmigiano cheese
1 cup grated Parmigiano cheese
2 T Italian Seasonings
1 cup Italian breadcrumbs
(add a little water if mixture is too stiff)
Directions
Preheat oven to 350.
In a large pan at a medium high heat add olive oil, onions and season with salt and pepper – cook for about 5-7 min until onions are very soft and aromatic but have no color. Add garlic- cook a minute longer. Turn off heat and cool.
In a large bowl combine sausage, eggs, Parmigiano cheese, Italian seasonings, and breadcrumbs. Squish together with your hands. Add the onion mixture and squish some more. Season with some salt and pepper. If the mixture is a little stiff add a little water – not too much –just enough to be able to make balls in your hand.
Shape into the size meatball you like. Put oil in a large pan over medium high heat. Brown meatballs on all sides – be gentle when you turn them – use a table spoon. Then put them on a cookie sheet (line with tinfoil for easy clean-up) and bake for about 15 min until they are cooked all the way thru.
Notes
This makes a lot – you can ½ the recipe if you want. I just freeze them – they freeze great!
Ina Garten's Wild Mushroom & Farro Soup
Yields
6 servings
Ingredients
1 1/2 oz dried wild mushrooms, such as morels or porcini
3 T good olive oil
4 oz pancetta, diced
3 cups chopped yellow onions (2 onions)
2 cups (1/4-inch-diced) peeled carrots (3 to 4 carrots)
2 cups (1/4-inch-diced) celery (3 to 5 stalks)
6 large garlic cloves, minced
3/4 cup pearled farro (5 ounces)
12 oz fresh Cremini mushrooms, cleaned, stems discarded,1/4-inch-sliced
1/2 cup plus 2 T dry Marsala wine, divided
1 quart chicken, turkey, or beef stock
3 large sprigs fresh thyme, tied together with kitchen twine
Kosher salt and freshly ground black pepper
2 T all-purpose flour
2 T unsalted butter, at room temperature
4 oz crème fraîche
1/4 cup minced fresh flat-leaf parsley
Directions
Place the dried mushrooms and 6 cups of water in a medium pot and bring to a boil. Turn off the heat, cover, and set aside for at least 20 minutes.
Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the pancetta, onions, carrots, and celery and sauté over medium heat for 10 minutes, stirring occasionally, until the vegetables are tender.
Add the garlic and farro and cook for 2 minutes, stirring occasionally.
Add the cremini mushrooms and the 1/2 cup Marsala and cook for 5 to 7 minutes, until the mushrooms have released some of their liquid.
Meanwhile,strain the dried mushrooms through cheesecloth, reserving the liquid.
Coarsely chop the mushrooms and add them to the pot, along with the strained soaking liquid, beef broth, thyme, 2 teaspoons salt, and 1 teaspoon pepper.
Bring to a boil, lower the heat, and simmer partially covered for 45 minutes, until the farro is tender. Discard the thyme bundle.
Ina small bowl, mash together the flour and butter and stir into the hot soup. Simmer for 5 minutes, then stir in the crème fraîche andremaining 2 tablespoons of Marsala, and taste for seasonings.
Sprinkle with the parsley and serve hot.
Notes
Be sure to buy “pearled” farro; regular farro takes much longer to cook.
Make ahead: Prepare the soup completely. Refrigerate for up to a week or freeze for up to 3 months. Reheat before serving.
Credit
Ina Garten's Make it Ahead: A Barefoot Contessa Cookbook
Parmesan Broccoli
Prep Time
10 mins
Cooking Time
20 minutes
Yields
4 servings
Ingredients
1 1/2 pounds fresh broccoli, stem on (about 3 large heads or 6 heaping cups florets)
2 tablespoons olive oil
1/2 teaspoon kosher salt
Fresh ground pepper
1/2 cup shredded Parmesan cheese
Directions
Preheat the oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper.
Chop the broccoli into medium-sized florets, leaving a good amount of the stem for a nice shape (see the photo). In a large bowl, mix the broccoli florets with the olive oil, kosher salt, and Parmesan cheese. Place the shreds that fall onto the parchment paper on top of the florets.
Roast for 15 minutes. Then flip the broccoli and roast about 8 minutes until browned and crispy.
Notes
Calories Per Serving: 159
13%TotalFat 10.4g
4%Total Carbohydrate 11.6g
16%Dietary Fiber 4.4g
Sugars 3g
17%Protein 8.6g
Whole Wheat Pizza Dough
Yields
1-2 pizzas
Ingredients
1 cup warm* water
21/4 teaspoons (1 packet) active dry yeast
21/3 cups white whole wheat flour
2 tablespoons honey
1 tablespoon extra-virgin olive oil
11/2 teaspoons salt
3 tablespoons cornmeal
Directions
Add warm water (105-115 degrees) to the bowl of a stand mixer with the dough attachment, and sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
Turn the mixer on to low speed, and add gradually flour, honey, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes.
Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I setmine by the window) and let it rise for 30-45 minutes until the dough has nearly doubled in size.
Preheat oven to 450 degrees F. Turn the dough onto a floured surface,and roll the dough into a 12- to 14-inch round for a thick-crusted pizza. (Or cut the dough in half, and roll it into two 12-inch rounds for two thin crust pizzas.) Sprinkle a baking sheet or pizza stone evenly with the cornmeal, then place the dough on the baking sheet.
Top the dough with your desired sauce and toppings. (And for extra-golden crust, brush the crust with an extra few teaspoons of olive oil or butter.)
Forthick crust, bake for 16-18 minutes, or until the crust is golden brown and the toppings are melted and cooked. For the (two) thin crusts, bake for 14-16 minutes, or until the crust is golden brown and the toppings are melted and cooked.
Notes
Try this dough with my favorite Chicken and Caramelized Onion Pizza!
Chicken and Caramelized Onion Pizza
Prep Time
10 mins
Cooking Time
40 minutes
Yields
1 pizza
Ingredients
Olive Oil - 1 Tbsp
3 large onions - thinly sliced
3 medium cloves garlic - minced
1 tsp fresh Rosemary - minced
1½ Tbsp Balsamic Vinegar
2 cups cooked skinless, boneless, chicken breasts
½ cup chopped Sun dried tomatoes
¾ cup diced artichoke hearts
Thin 12" ready-to-bake pizza crust **
Reduced- fat goat cheese 2⅔ oz, crumbled (2/3 cup)
Fresh parsley 2 Tbsp, chopped fresh flat-leaf
** You can also make my homemade whole wheat pizza dough– super simple and tastes much better!
Directions
Heat oil in large skillet over medium-high heat. Add onions; cook,covered, stirring occasionally, until onions are deep golden, about 30 minutes. Stir in garlic and rosemary; cook, stirring frequently, until fragrant, about 30 seconds. Stir in vinegar. Remove pan from heat.
Preheat oven to 450 degrees F
Top crust evenly with onion mixture, spread chicken and tomatoes/artichokes on top and sprinkle evenly with goat cheese. Bake until cheese softens and crust is crisp, 8–10 minutes.
Sprinkle with parsley and cut into 6 wedges.
Notes
Serving: 1 slice
Serves: 6
WW points: 6
Credit
Buttermilk Herb Dip
Prep Notes
This creamy, tangy dip is great with fresh vegetables but also fabulous as a dipping sauce for baked chicken tenders and baked chicken wings. Make sure you use Greek yogurt, not regular, so your dip isn't watery, and be sure to let it chill for at least an hour for the best flavor and consistency. Spoon extra dip over grain bowls or your favorite Tex-Mex salad combos!
Ingredients
1 cup Plain fat free Greek yogurt
¼ cup Low-fat buttermilk
¼ cup Cucumber -peeled, seeded, chopped
¼ cup finely chopped scallion(s)
2 T minced fresh Basil
2T minced Fresh parsley
1t Kosher salt
¼ Black pepper
1 pinch Cayenne pepper
1T Mayo
1 heaping teaspoon Grey Poupon
1-2 teaspoons Garlic & herb seasoning
Directions
Combine yogurt, buttermilk, cucumber, scallion, basil, parsley, salt, black pepper, and cayenne in a mixing bowl; chill well. Serve garnished with scallions.
Notes
1 WW Smart Points per serving