Easy Seafood Stew

Easy Seafood Stew is a quick and simple stew recipe that tastes like it’s been slow cooked all day. Packed with good-for-you-ingredients like vegetables, hearty stock, and seafood.

INGREDIENTS:

• 4 Tablespoons butter or vegan butter
• drizzle extra virgin olive oil
• 2 small or 1 large leek, white and light green parts only, thinly sliced
• 1 shallot, chopped
• salt and pepper
• 4 cloves garlic, pressed or minced
• 14.5oz can Red Gold Diced Tomatoes with Basil, Garlic & Oregano*
• 15oz can Red Gold Crushed Tomatoes
• 2-1/2 cups seafood stock
• 1 cup chicken stock
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 medium-sized Russet potato, peeled and chopped (2 cups)
• 1-1/4lb mixed seafood: halibut, scallops, shrimp, salmon, branzino, squid, mussels and/or clams (see notes)
• 1 small handful fresh parsley, finely chopped
• 1/2 lemon

INSTRUCTIONS:

1. Melt butter and extra virgin olive oil in a large Dutch oven or soup pot over medium heat. Add leeks and shallot, season with salt and pepper, then saute until leeks are tender and beginning to turn golden brown, 15 minutes. Add garlic then saute until very fragrant, 2-3 minutes.
2. Add Red Gold tomato products, seafood stock, chicken stock, dried thyme, and bay leaf then turn heat up to bring to a bubble. Turn heat back down to medium-low then simmer for 10 minutes. Add potatoes then place a lid partially on top and simmer until potatoes are tender, 20-30 minutes, stirring occasionally. Taste then add salt and pepper if necessary.
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EASY SEAFOOD GUMBO

A party for your mouth! This Easy Seafood Gumbo recipe is on the table quickly and easily. Loaded with authentic creole flavors and tons of seafood, this classic Louisiana Seafood Gumbo is a favorite dinner for every occasion.

INGREDIENTS:

• 5 tbsp butter
• 4 tbsp flour
• 1 cup chopped sweet onion
• 1 cup chopped red bell pepper
• 1 cup chopped yellow bell pepper
• 2 celery stalks chopped
• 1 1/2 cups sliced smoked andouille sausage approximately 3 links
• 2 garlic cloves minced
• 1 tsp ground mustard
• 1 tsp cayenne pepper
• 1 1/2 tsp paprika
• 1 tsp garlic powder or granulated garlic
• 1 tsp creole seasoning
• 1 tsp file powder
• 32 ounces chicken stock
• 1 pound peeled and deveined shrimp
• 1 cup jumbo lump crabmeat
• 6 ounces oysters and juices
• 1 bay leaf
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 cups cooked white rice

INSTRUCTIONS:

1. Melt the butter in a large dutch oven or stock pot over medium/high heat.
2. Whisk in the flour and continue whisking until the mixture starts to turn golden brown and smell nutty, approximately 3-4 minutes. (Do not stop whisking or the roux will burn.)
3. Stir in the onion, bell pepper and celery. Continue cooking for 2-3 minutes, stirring constantly, until the vegetables begin to soften.
4. Add the sausage to the pot and stir to combine. Cook for 1 minute longer.
5. Stir in the garlic, mustard, cayenne, garlic powder, creole seasoning and file powder. Cook for 1 minute longer, stirring constantly and scraping up any brown bit on the bottom of the pan.
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Keto Caramel Coated Pecans

INGREDIENTS:

• 1 ½ c. Whole pecan halves
• ¼ c Butter unsalted
• ½ c. Swerve brown sugar substitute
• 1 tsp Vanilla extract

INSTRUCTIONS:

1. Melt the butter in a saucepan over medium heat
2. Once the butter is melted, add the Swerve brown sugar substitute to the saucepan, and stir constantly until melted
3. Add in 1 teaspoon of vanilla extract, and stir to combine
4. Continue to cook down the mixture, stirring frequently for 7-8 minutes until it begins to thicken
5. Remove the saucepan from the heat, and add in the pecan halves. Toss to coat them all well
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Weight Watchers Healthy Tuscan Chicken Pasta

This Weight Watchers Tuscan Chicken Pasta is a delicious and easy weeknight meal! Weight Watchers Crockpot recipes are healthy and yummy!

INGREDIENTS:

• 3 cups chicken broth
• 1/2 cup sun-dried tomatoes (no oil)
• 1/2 tbsp Italian seasoning
• 1 tbsp minced garlic
• 2 lbs. chicken breast diced into 1-inch cubes
• 12 oz whole wheat noodles (I used one 12 oz. box)
• 2 cups baby spinach
• 3/4 cup Fat Free Greek Yogurt
• 3/4 cup Fat Free cottage cheese
• 2/3 cup parmesan
• 1/4 cup fresh basil 1 tsp dried
• 1/2 tsp salt
• 1/4 tsp pepper

INSTRUCTIONS:

1. Instant Pot Tuscan Chicken Pasta Directions
2. Turn the Instant Pot to sauté mode. Add the sun-dried tomatoes, garlic, Italian seasoning, salt, and pepper. Sauté for 30 seconds until fragrant.
3. Next add the chicken to the Instant Pot. Brown the chicken for 1-2 minutes, this will keep the chicken from sticking together while cooking.
4. Add the pasta and chicken broth to the Instant Pot, if needed stir the pasta to make sure all the pasta is covered by the liquid.
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Weight Watchers Turkey Egg Wrap

This Weight Watchers Turkey Egg Wrap is perfect for any meal and packs a high protein punch. It is also possible to make this a zero point recipe with a few modifications.

INGREDIENT:

• 2 large eggs
• ½ teaspoon cornstarch
• 1 teaspoon warm water
• ¼ cup mozzarella cheese shredded
• 4 slices sliced turkey breast 99% fat free
• 2 slices turkey bacon cooked
• 1/2 cup fresh spinach
• Salt and pepper to taste
• Nonstick Cooking Spray

INSTRUCTION:

1. In a small bowl, whisk together the cornstarch and water. Add the two eggs and whisk again until combined.
2. Heat a large skillet over low-to-medium heat. Spray pan with nonstick cooking spray.
3. Pour in the egg mixture and lift the pan - tilting to each side so the egg completely covers the bottom of the pan in a thin layer. Allow it to cook for just a couple of minutes. Sprinkle on desired amount of salt and pepper.
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Weight Watchers Two Point Cinnamon Muffins

INGREDIENTS:

• 2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix
• 19 Points
• 1⁄4 tsp table salt
• 1⁄2 tsp baking powder
• 2 tsp ground cinnamon
• 1⁄4 cup(s)Sugar free syrup, maple flavor
• 3 egg(s)
• 1 cup(s)plain unsweetened almond milk 1 Points
• 1 tsp vanilla extract
• 5 spray(s)Cooking spray

INSTRUCTIONS:

1. Preheat oven to 350 
2. In a large bowl, mix together all the ingredients.
3. Spray muffin tin with cooking spray.
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Easy Meringue Cookies

Get ready to create the perfect meringue with only 5 ingredients using this easy meringue cookies recipe. These cookies melt in your mouth!

INGREDIENTS:

• 4 egg whites at room temperature
• 1/2 teaspoon Cream of Tartar
• 1 cup sugar
• 2 teaspoons Vanilla Extract
• food coloring of your choice number of drops dependent on how dark you'd like them

INSTRUCTIONS:

1. Preheat oven to 225°F.
2. Beat egg whites in large bowl with electric mixer on medium speed until frothy. (If using a freestanding mixer, use the wire whisk attachment.) Add cream of tartar; beat until soft peaks form. Increase speed to medium-high. Add sugar, 1 tablespoon at a time, beating until sugar is dissolved and stiff peaks form. Beat in extract and food color until well blended. Gently stir in chips, if desired.
3. Drop by rounded measuring teaspoonfuls about 1 inch apart onto 2 large foil-lined baking sheets sprayed with no-stick cooking spray.
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AMAZING PEPPER STEAK STIR FRY

Pepper Steak Stir Fry has melt in your mouth flank steak with bell pepper in the most amazing sauce.  This is a restaurant quality meal that you can make in less than 30 minutes!

INGREDIENT:

• 2 tbsp olive oil divided
• 1 red bell pepper cut into 1 inch cubes or strips
• 1 green bell pepper cut into 1 inch cubes or strips
• 8 ounce 8 ounce flank steak sliced in strips against the grain
• 3 garlic cloves minced
• 1/4 cup brown sugar packed
• 1/2 cup soy sauce low sodium
• 2 tsp sesame oil
• 1 tsp ground ginger
• 1 tbsp cornstarch

INSTRUCTIONS:

1. In a medium sized skillet or wok over medium high heat add 1 tablespoon olive oil.  Add the bell peppers and cook 1-2 minutes until tender.  Remove and set aside on a plate.
2. Turn the heat to high and add the flank steak and cook on each side to sear the beef and reduce heat to medium high and continue to cook until no longer pink and brown on each side. 
3. In a small bowl, whisk the garlic, brown sugar, soy sauce, sesame oil, ginger and cornstarch.
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Cauliflower Steaks with Walnut-Caper Salsa

INGREDIENTS:
For the salsa:

• 1/2 cup walnuts
• ¼ cup olive oil, plus more to taste
• 2 tablespoons drained capers, patted dry
• 1/4 teaspoon crushed red pepper flakes, or more to taste
• 1/3 cup coarsely chopped parsley
• 1 tablespoon dried currants
• 1 tablespoon vinegar, such as white balsamic, sherry or red wine, plus more to taste
• zest of 1 lemon
• Kosher salt to taste
• For the cauliflower:
• 1 small head of cauliflower
• 2 to 3 tablespoons grapeseed or olive oil
• Kosher salt

For the yogurt sauce:

• 1 cup Greek yogurt, I like Fage 5%
• 1 tablespoon fresh lemon, from about 1/2 a lemon
• 1/4 teaspoon kosher salt
• parsley, optional

INSTRUCTIONS:

1. Make the salsa. Preheat oven to 350°F. Toast walnuts on a small pan or rimmed baking sheet, until golden brown, 10 to 12 minutes. Let cool, then use your hands to break the walnuts into small-ish pieces. Set aside. Increase oven temperature to 425° for roasting cauliflower.
2. Heat oil and capers in a small saucepan over medium, swirling often, until capers burst and are golden brown and crisp, about 5 minutes. Carefully pour oil and capers into a small heatproof bowl. Add the crushed red pepper flakes and currants. Let cool. Then, stir in the walnuts (leaving as much papery skin behind), parsley, vinegar, and lemon zest; season with salt. Taste. If it tastes too sharp, add more olive oil by the tablespoon. (I almost always add 2 more tablespoons of oil.) If it needs more salt, add to taste.
3. Make the steaks. Trim cauliflower stem on the bottom to create a flat base. When I first made this, I trimmed away the greens (see video here), but now I like to keep the outer greens attached — they taste good roasted. Remove them if you wish. Cut straight down through the center, then make another cut 1.5 inches away from the center on each side — you’ll likely get 2-3 steaks total. I used to save the cauliflower pieces that broke away for another day, and you definitely can do this, too, or you can sear and roast them right along with the steaks in the pan.
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INSTANT POT GUINNESS BEEF STEW RECIPE

Instant Pot Guinness Beef Stew Recipe - Irish stew made with beef, vegetables and Guinness stout beer. Rich in flavor, this beef stew is pure comfort food!

INGREDIENTS:

• 1.5 lbs beef stew meat
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1 medium yellow onion
• 2 cloves of garlic
• 3 white mushrooms washed and sliced
• 1 lb russet potatoes peeled and cut into large chunks
• 3 carrots peeled and cut into chunks
• 2 celery stalks diced
• 1 cup Guinness stout beer or other dark stout beer
• 3 cups beef stock
• 1 tablespoon brown sugar
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

INSTRUCTIONS:

1. Make sure the stainless steel insert is in your Instant Pot.
2. Prepare carrots and potatoes, by cutting them into large chunks. Dice celery, onion and slice mushrooms. Mince garlic. Season meat with salt and pepper.
3. Press “saute” setting on your Instant Pot. Wait 2 minutes, then add olive oil. Place stew meat in the Instant Pot. Let it brown for 4 to 5 minutes. Remove onto a plate.
4. To your Instant Pot, add diced onion, minced garlic and sliced mushrooms. Stir, trying to scrape the bits from searing the meat from the bottom of the pot. Saute veggies until the onions are almost translucent. Add 1/4 cup of beef stock and deglaze the bottom of the pot. Press "cancel/off" button.
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Weight Watchers White Cheese Queso Dip

INGREDIENTS:

• 1 pound white, deli-sliced American cheese
• ⅔ cup of milk or half-and-half
• ½ cup of canned, chopped hot jalepenos
• 1 teaspoon cumin

INSTRUCTIONS:

1. In a slow cooker place all the ingredients place on low setting for 3 hours or high for 1 1/2 hours
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Keto Chocolate Dipped Peanut Butter Cookies

INGREDIENTS:

• ¾ c Almond flour
• ¼ c Erythritol
• 1 Egg
• ¾ c All natural keto friendly peanut butter or almond butter
• 1 tsp Vanilla extract
• 1 tsp Baking powder
• 3 servings of Lily’s Dark Chocolate Baking chips
• 1 tsp Coconut oil

INSTRUCTIONS:

1. Preheat the oven to 350 degrees.
2. Mix together the almond flour, erythritol, egg, peanut butter, vanilla extract and baking powder in a mixing bowl. Beat on high until well combined, and crumbly in consistency.
3. Take tablespoonfuls of the batter, and form them into balls in your hand. Press them flat gently. You should be able to make 12 even cookies.
4. Use a fork to press down and create criss-cross patterns on the top of each cookie.
5. Bake the cookies for 15 minutes, and then let them cool completely.
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HOW TO MAKE CREAMY POLENTA WITH PARMESAN CHEESE

A fantastic basic recipe for the best cheesy polenta, with a perfectly creamy texture.

INGREDIENTS:

• 4 cups water
• 1 cup milk
• Kosher salt
• 1 cup coarse or medium-grind cornmeal
• 3 tablespoons butter
• 1/2 cup grated Parmesan cheese

INSTRUCTIONS:

1. Bring the water and milk to a boil in a heavy-duty sauce pan or small Dutch oven. Stir in 1 1/2 teaspoons salt.
2. Gradually sprinkle the polenta into the pan while whisking at the same time. Turn the heat to a very low simmer, cover and continue to cook the polenta for 25 - 30 minutes, until it's thick, fluffy and begins to pull away from the sides of the pan. Stir occasionally so it doesn’t stick to the bottom of the pan.
3. When it's done, remove from the heat and stir in the butter, cheese and additional salt to taste if needed.
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