Sashi Made A Recipe: Chipotle Jackfruit Tacos

 

I am obsessed with these tacos. I've literally had them 3 times this week and have leftovers for tomorrow. The spice blend and the process of baking the mixture in a hot oven gives these the texture of crispy pulled pork but without the extra fat and calories!

Chipotle Jackfruit Tacos 

• 20 oz can jackfruit, drained
• 1 Tbsp minced chipotle with adobo sauce (depending on the size of the peppers in the can, this could be 1 or 2 peppers)
• 1 tsp ground cumin
• 1 tsp ground coriander 
• 1 tsp lime juice
• 1 tsp olive oil
• 1/2 tsp kosher salt
• Ground black pepper, to taste

1. Preheat the oven to 400°F and line a baking sheet with parchment. Set aside.
2. In a medium bowl, shred the jackfruit with your fingers or 2 forks. I prefer using my fingers so I can easily feel hard pieces of core which I often discard.
3. Add the rest of the ingredients and mix well to combine and coat the jackfruit.
4. Spread the mixture in an even thin layer on the parchment covered baking sheet.
5. Bake for 15-20 minutes until crispy and starting to brown.

Makes 2 servings of 3-4 tacos

On WW Blue 💙: 1 pt per serving

Sashi Made A Recipe: Spicy Roasted Cherry Tomato "Pasta"

 

If you don't like spicy, you can leave out the red pepper flakes or use less if you don't mind a little spice. I used Palmini linguine here, but you can use 16oz of regular linguine if that is more your speed. Just cook it for about 2 minutes less than the package before draining and adding the sauce in step 6.

Spicy Roasted Cherry Tomato "Pasta"

• 4 pints (40 oz) cherry tomatoes, halved
• 6 cloves garlic, thinly sliced
• 3 Tbsp chicken broth (I used Herbox)
• 1 Tbsp balsamic vinegar 
• 1 Tbsp olive oil
• 1 tsp crushed red pepper flakes, or less to taste
• 1 tsp kosher salt
• 1/4 tsp freshly ground black pepper 
• 1/2 cup julienned fresh basil leaves
• 2-3 Tbsp chopped fresh Italian parsley leaves
• 1 Tbsp chopped fresh oregano leaves 
• 2 - 8oz cans Palmini linguine, drained
• 1/2 cup ricotta cheese 
• Freshly grated parmesan, to taste (optional)

1. Preheat oven to 350°F with rack in middle position in the oven.
2. In 9x13 baking dish, combine the tomatoes,  garlic, broth, vinegar, oil, red pepper flakes, salt and pepper. Mix to coat well.
3. Bake for 45 minutes, stirring every 5-10 minutes.
4. At the 35 minute mark, place a large pot of water over high heat and bring to a boil. Add the 2 cans of drained Palmini and boil for 5 minutes. Drain.
5. Remove the tomatoes from the oven and stir in the basil, parsley, and oregano.
6. Add the Palmini back to the pot then add the all of the tomatoes and juices. Cook over medium heat for a couple of minutes then stir in the ricotta until melted.
7. Serve with optional grated parmesan sprinkled on top.

Makes 4 servings

On WW Blue 💙: 3 points per serving using Palmini, not counting any Parmesan

Adapted from allrecipes.com 

Sashi Made A Recipe: Cauliflower Burger "Buns", "Tortillas", and "Pizza Crust"

 

A few years ago, I was diagnosed with a wheat intolerance and I really do feel better when I avoid it. But bread is GOOD! So, so good. So I try to not have wheat more than once a day, if at all. I have tried so many (bad) wheat-free alternatives that, most of the time, I'd rather just do without bread or pasta. So coming up with a "bun" made with just cauliflower, egg, and cheese is a wonderful, wonderful thing! This same mixture can be used to make "tortillas" and "pizza crust!"AND they use frozen riced cauliflower to make it even easier!

Cauliflower "Buns"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like garlic powder

1. Preheat oven to 425°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/4 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 3" circle. Repeat with the rest of the mixture for a total of 4 "bun" halves.
5. Bake for 20 minutes then flip each one. Bake for 5-10 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 2 "buns" 

On WW Blue 💙: 1 point for 1

Cauliflower "Tortillas"

• 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 1 egg
• 1 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 1 tsp seasoning of your choice, like taco seasoning or chili powder

1. Preheat oven to 400°F. Line a baking sheet with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Take 1/3 of the mixture and gently form it into a ball with your hands. Place it on the prepared baking sheet and gently press it into a flat 5-6" circle. You want it as thin as possible but not so thin you get holes. Repeat with the rest for a total of 3.
5. Bake for 10 minutes then flip each one. Bake for 5 minutes more.
6. Cool on a wire baking rack then refrigerate in an airtight container until ready to use.

Makes 3 "tortillas"

On WW Blue 💙: 3 pts for all 3

Cauliflower "Pizza Crust"

• 2 ~ 10-12 oz bag frozen riced cauliflower, either thawed or microwaved for 1 minute less than the directions
• 2 eggs
• 1.5 oz finely shredded part-skim mozzarella (preshredded will work okay but shredding it yourself will work better since it melts better)
• Optional: 2 tsp seasoning of your choice, like garlic powder and oregano 

1. Preheat oven to 400°F. Line a baking sheet or pizza pan with parchment and set aside.
2. Place the thawed riced cauliflower in a large clean kitchen towel (NOT terry cloth) or several layers of strong paper towels. Gather up the corners of the towel and squeeze, squeeze, SQUEEZE as much moisture as you possibly can from the cauliflower.  
3. Add the dried riced cauliflower to a medium bowl and stir in the egg, cheese, and optional seasoning until well mixed.
4. Form the mixture into a ball on the prepared baking sheet and gently press it into a flat 11" circle. 
5. Bake for 25 minutes then carefully flip it on the pan. Bake for 5-10 minutes more.
6. If you have the time, let it cool on a wire rack before using it, but it's not necessary. 
7. Top it with minimal sauce (too much will make it soggy) and whatever topping you like. Bake for 10-12 minutes. 
8. Cut and serve.

Makes 1 ~ 11" crust

On WW Blue 💙: 4 points for the whole crust

Served with my Jalapeño Black Bean Burgers

Sashi Made A Recipe: Roasted Lime Cauliflower Tacos

 

I've been trying to incorporate more meatless meals into the rotation and this is one that I think is going to become a regular around here.  It's very slightly adapted from the first Thug Kitchen (now called Bad Manners) cookbook which never fails me when it comes to recipes and good food. I have all 3 of their books and plan to get the newest one when it comes out in November... or after Yule if I don't get it as a gift. (*wink, wink*)

Roasted Lime Cauliflower Tacos with Quick Lime Slaw

adapted from the Roasted Beer and Lime Cauliflower Tacos recipe on pg 166 

For the tacos

• 1 head of cauliflower (~1.5 lbs)
• 1 cup vegetables or chicken broth (I used 1 packet of sodium free chicken bouillon from Herb-ox mixed with 1 cup hot water)
• 1.5 Tbsp hot sauce (I used Cholula)
• 1 Tbsp lime juice
• 1 1/2 tsp coconut aminos or low sodium soy sauce
• 1 1/4 tsp garlic powder, divided 
• 1 Tbsp extra virgin olive oil
• 1 1/2 tsp chili powder
• 1 tsp paprika 
• 1/4 tsp cumin
• 1/4 tsp kosher salt
• 8 corn or flour tortillas
• Quick Lime Slaw, below
• Optional toppings: sliced avocado, diced tomatoes, roasted corn, etc.

For the Quick Lime Slaw 

• 2 Tbsp lime juice
• 2 Tbsp rice vinegar
• 1 tsp olive oil
• 1 tsp dried cilantro,  optional
• 1/4 tsp kosher salt 
• 12-16 oz package of cole slaw mix (shredded cabbage and carrots)

1. Preheat oven to 400°F. Line a large baking sheet with foil and spritz lightly with cooking spray. Set aside.
2. Cut the cauliflower into small bite size pieces. In a large saucepan, mix together the broth, hot sauce, lime juice, coconut aminos/soy sauce, and 1 tsp garlic powder.  Heat over medium-high heat until it starts to simmer. Add the cauliflower and stir to coat the cauliflower. Let simmer for 2-3 minutes, stirring frequently. Drain and set the cauliflower aside. 
3. In a large bowl, stir together the olive oil, chili powder,  paprika,  remaining 1/4 tsp garlic powder,  cumin, and salt. Add the drained cauliflower and toss to coat well.
4. Spread the cauliflower on the prepared baking sheet and bake for 20 minutes,  stirring once halfway through.
5. Meanwhile,  rinse out the large bowl and dry it with a clean towel. In it, stir together the lime juice, rice vinegar,  olive oil, dried cilantro, and salt. Stir in the cole slaw mix until well coated. 
6. Serve the cauliflower on tortillas topped with the slaw and any additional toppings that catch your fancy.

Makes ~8 tacos

On WW Blue 💙: 1 pt for 2 tacos, not counting the tortillas 

Sashi Made A Recipe: Jalapeño Black Bean Burgers

 

I often end up disappointed in black bean burgers from most restaurants because they end up being mushy. Like flavorful paste the squishes out of the bun on the first bite.  No bueno.  And so many of the frozen ones are either high in sodium or taste bland or both. I happened across these from Slender Kitchen and immediately realized I found my go-to with very tweaks. The main thing I switched up is using full fat cheese. I do not like fat free or low fat cheese at all. It just doesn't taste good to me. I also added a touch more mustard. I sometimes use regular yellow and sometimes Guldens. It depends on my mood. And my husband loves these, too, so it's all kinds of winning!

Jalapeño Black Bean Burgers 

• 1/2 c old-fashioned oats
• 15 oz can no-salt-added black beans, drained and rinsed
• 1 egg
• 1 tsp ground cumin
• 1/2 tsp kosher salt
• Few grinds black pepper
• 1 jalapeño pepper, deeded, deveined, and chopped small
• 2 oz cheddar, finely shredded (1/2 cup)
• 1 Tbsp mustard 

1. In a small food processor, process the oats for 4-5 pulses until chopped fine. Add half the beans, the egg, cumin, salt, and pepper. Process on high until everything has been combined into a semi-smooth paste, about 30-60 seconds. Scrape into a medium bowl.
2. Add the rest of the ingredients and stir until well blended.
3. Line a plate with a piece of parchment.  Divide the bean mixture into 4 parts and form each into a 3"-4" patty on the lined plate. It will be sticky. 
4. Place the plate in the freezer for 7-10 minutes or the refrigerator for 15 minutes to let the patties firm up. Don't leave in the freezer for longer than 10 minutes.
5. Heat a nonstick skillet over medium heat and spritz with cooking spray.
6. Cook each for 4-5 minutes per side or until golden brown and crispy.
7. I like mine with BBQ Ranch and my husband likes his with taco sauce. 

Makes 4 patties

On WW Blue 💙, 3 points per patty

I tried the L'oven Fresh Keto Buns from Aldi that people have been raving about on WW Connect because they are only 1 point. They were okay but had a stale texture and made my tummy really hurt. 🙁 I'm not surprised, really, based on how processed they are but the flavor/texture are not worth it. So I probably won't use them again. BUT I plan to try making cauliflower buns soon! 😁

Sashi Made A Recipe: Sheet Pan Chicken Fried Rice or Riced Cauliflower

The 2 best things about this is that it only takes 15 minutes to cook with very little hands on work AND it only dirties 1 pan. Oh, so 3 best things: AND you can make it the same way no matter what kind of rice you use. Just make sure it's cooked and either at room temperature or cold. My husband doesn't eat eggs but if you prefer eggs in your fried rice, just stir them onto the pan with the chicken halfway through the chicken's cooking time and break up the egg while stirring everything together. 

Sheet Pan Chicken Fried Rice or Riced Cauliflower 

• 8 oz boneless skinless chicken breast, cut into 3/4" cubes
• 10 oz pkg frozen mixed vegetables, thawed (or you can cook the veg according to the package directions while the chicken is cooking)
• 2 c cooked rice, cooled
• OR 2 ~ 8.5 oz pkgs of precooked rice (like Ben's Original Ready Rice)
• OR 10 oz pkg of frozen riced cauliflower 
• 3 Tbsp low sodium soy sauce
• 2 tsp sesame oil
• 1/2 tsp ground ginger
• 1/2 tsp garlic powder 
• 1/4 tsp ground black pepper 

1. Preheat oven to 400°F. 
2. Line a large baking sheet with foil and spray lightly with nonstick spray.  
3. Arrange the chicken pieces evenly across the pan. Bake 10 minutes.
4. While the chicken is cooking, if your vegetables are still frozen, cook them in the microwave for 1 minute less than the package directions. If using precooked rice or frozen riced cauliflower, cook according to the package directions.  
5. While either of those are cooking, mix together the soy sauce,  sesame oil,  ginger, garlic powder and pepper.
6. When the chicken is done, remove it from the oven. Using a large spoon, push the chicken to the center of the pan. Pour the vegetables on top of the chicken, then the rice, then the sauce. Stir everything together until it is all coated with sauce.
7. Spread the mixture evenly across the pan and bake for 5 minutes more.
8. Remove from the oven and serve.

Makes 2 large servings

On WW Blue 💙, 3 points per serving with the riced cauliflower, 9 points per serving with cooked rice, 13 points with Ben's Original Ready Rice 

Sashi Made A Recipe: Pan-seared Okra

 

I know a lot of people don't like okra because of the slimy texture, which I get. But fried okra was the 2nd food I fell in love with when I moved from Minnesota to Georgia.  (Pimento cheese was the first, obviously.) Even though fried okra is not exactly weight loss friendly,  I am a believer that you can still indulge on occasion. But, when I'd rather go the healthy route, I figured out this method which yields a crispy side, a non-slimy interior and tender exterior.  And all you need is a nonstick pan and some salt. No oil needed!

Pan-seared Okra

• Fresh whole pieces of okra (however much you want - the pic shows 12oz)
• Kosher salt

1. Trim the ends off the okra pieces and slice them in half lengthwise. 
2. Lay them cut side up on a plate or cutting board and sprinkle them with a very generous pinch or two of salt.
3. Heat a large nonstick skillet over medium-high heat.
4. Place the okra cut side down on the pan. Depending on the size of your pan and how much you are making, you may need to cook this in batches.
5. Cook for 3-4 minutes then place a lid on the pan; cook for 4-5 minutes longer until the pieces are browned and dry on the cut side as well as tender throughout.
6. That's it! Serve immediately. I like mine with Bolthouse Farms Honey Barbecue Ranch (2 points on WW Blue for 2 Tbsp).

On WW Blue 💙, 0 points regardless of amount! 

Sashi Made A Recipe: Cauliflower "Nachos"

This isn't so much a recipe as it is...an idea? Technique? I have no idea. I just know it was yummy and healthier than loading it with tortilla chips. And it was very simple. My favorite! It starts with roasted cauliflower. I am lazy so I usually try to buy my cauliflower (and broccoli) precut. The extra cost is worth it to me. Either way, make sure the florets are cut into bite-sized pieces.

Cauliflower "Nachos"

1. Preheat the oven to 425°F. Line a large baking sheet with foil and spray lightly with olive oil cooking spray. 
2. Spread the cut up cauliflower in an even layer on the baking sheet. Spritz very lightly with oil then sprinkle with your favorite taco seasoning or Tex-Mex flavors.
3. Bake for 15-20 minutes until you can easily pierce the pieces with a sharp knife.
4. Remove from the oven and stir the cauliflower pieces.
5. Bunch the cauliflower in the center of the pan and top with your favorite nacho toppings. I used some of the Mexican Street Corn Style Salad I made the other day.
6. Sprinkle with shredded cheese and return the pan to the oven for about 5 minutes to warm the topping and melt the cheese.

Sashi Made A Recipe: InstantPot Lentil Sloppy Joes

I don't always eat vegetarian but when I do, it needs to be filling and comforting. These definitely fit the bill! My husband even requests these! 😯

InstantPot Lentil Sloppy Joes
 

• 1 c no salt added tomato sauce
• 1/4 c tomato paste
• 1 Tbsp chili powder
• 1 tsp sugar (white or brown)
• 1 tsp kosher salt
• 3/4 tsp paprika
• 1/4 tsp freshly ground black pepper
• 1 Tbsp yellow mustard
• 2 tsp Worcestershire sauce
• 2 tsp lemon juice
• 1 1/2 c no sodium broth, divided (I use 2 packets of Herb-ox)
• 2 bell peppers, diced small
• 1/2 c chopped celery
• 1/2 c chopped carrot
• 1 Tbsp jarred minced garlic
• Pinch kosher salt
• 3/4 c dried green lentils

1. In a small bowl, mix together the tomato sauce, tomato paste, chili powder, sugar, salt, paprika, pepper, mustard, Worcestershire, and lemon juice. Mix well and set aside.
2. Turn the InstantPot on to the Saute setting on high and add 1/4 cup of the broth, reserving the rest. Once the broth starts to bubble, add the garlic, peppers, celery, carrots, and a pinch of salt. Cook, stirring frequently, for ~5 minutes until the peppers start to soften3. Stir in the sauce, lentils, and remaining broth. Turn off the saute setting.
3. Pressure cook on HIGH for 16 minutes then use the natural release. Give the lentil joes a stir and taste for seasoning levels before serving.

Makes 8 ~ 1/4 cup servings

On WW Blue 💙: 1pt per serving