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Labor Day Eats with WW

Labor Day Eats with WW

Happy Labor Day! I teamed up with WW a few months ago to share tips and recipes on how to make healthy and delicious meals. It's important to remember that you don't have to sacrifice flavor for a healthy lifestyle. The recipes I'm sharing below are super tasty and packed with nutritious foods!
 
The photo above shows my WW approved Grilled Street Corn. Recipes for Street Corn usually cover the corn in a layer of mayonnaise. However, I substituted greek yogurt for the mayonnaise because it has way less fat. Once you flavor the yogurt with lime juice and seasonings, it packs a zesty punch! Check out the recipe here.  
 
Baked Jalapeño Poppers
 
Baked Jalapeño Poppers are a crowd favorite. They are filled with a delicious feta-yogurt mixture and have a crunchy texture. While raw Jalapeños are spicy, baking them with the yogurt filling dials down the heat. You can enjoy a hint of spice without setting your mouth on fire. You can check out the recipe for the poppers here.
 
Basque Chicken Skewers
 
If you're looking for a dish with more protein, check out the recipe below for these Basque Chicken Skewers with Cauliflower Rice and Romesco Sauce. Though the main components of this dish are shown separately in the photo above, you can also layer them in a bowl. This delectable meal is filling and only 6 SmartPoints!
 
CAT CORA'S CHICKEN SKEWER BOWL
 
INGREDIENTS   
Basque Blend
1 Tbsp Orange Peel - dried and finely ground
1 tsp Chili Powder
1 pinch Sea Salt
1 pinch Black Pepper - freshly ground
 
Skewers
4-5 oz boneless, skinless Chicken Breast - cut in 1/2 in strips or cubes
1 8-in Wooden Skewer - soaked in water
1/4 medium Red Onion - cut into wedges
1 whole Shishito Pepper
3 large Cherry Tomatoes
 
Veggie Marinade
1 Tbsp Red Wine Vinegar
1 tsp Minced Garlic
1 pinch Kosher Salt
1 pinch Black Pepper - freshly ground
1/4 tsp dried Thyme
1/2 tsp Dijon Mustard
  
Romesco Sauce
1/2 medium Red Bell Pepper - roasted, peeled, seeded and chopped
3 Tbsp Cherry Tomatoes - roasted
1 Tbsp Almonds - coarsely chopped
1 tsp Minced Garlic
1/2 Tbsp Sherry Vinegar
1/2 Tbsp Extra Virgin Olive Oil
 
Cauliflower Rice
1/4 head Cauliflower, stem removed
1/2 Tbsp Extra Virgin Olive Oil
1 Tbsp Lemon Juice - freshly squeezed 
1 Tbsp Parsley - roughly chopped
1 Tbsp Slivered Almonds - Toasted
1 pinch Koasher Salt
1 pinch Black Pepper
 
INSTRUCTIONS
For The Basque Blend

In a small mixing bowl, stir together the ground orange peel, chili powder, sea salt and black pepper. Rub this mixture evenly over the cubed chicken, coating evenly. Let the chicken stand at room temperature for 30 minutes.

For The Skewers


In a mixing bowl, combine all the ingredients for the veggie marinade and whisk until emulsified. Skewer the chicken even amounts of veggies, alternating red onion, cherry tomatoes, and shishito . Wrap the exposed skewer in foil. Using a pastry brush, brush each skewer liberally with marinade. Grill about 3-4 minutes each side until tender and nice grill marks have formed, rotating as needed. Grill the chicken until well done and internal temperature has reached 165 ̊ F. Remove the foil and serve hot.

For The Romesco Sauce

In a blender, combine the roasted pepper, tomatoes, almonds, garlic, vinegar, and olive oil, blending until smooth

For The Cauliflower Rice

In a food processor, pulse the cauliflower until it is about the size of quinoa. Pour out into a clean linen and wring out to remove excess water. Heat a large saute pan with the olive oil. Once almost smoking, toss in cauliflower and brown. Saute to cook evenly. Just before finished, toss in the lemon juice, parsley, almonds, salt and pepper. Taste and adjust seasoning as needed.

For The Bowl

Spoon cauliflower rice into a bowl, top with a skewer and finish with a romesco over top.

 

 

 



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