Caribbean Chicken Lettuce Wraps

Summer is meant for grilling.  It’s getting hot in Oklahoma and, because we’ve had a ton of rain, the humidity is at somewhere around 1,000%.  That means it’s too hot to cook a full meal in the kitchen.  I’m all about grilling out, as much as possible.  These Caribbean Chicken Lettuce Wraps are the perfect summer grill meal because you can put your chicken on the grill while you stay inside (for the most part), in the air conditioning, sipping a cold beverage and chopping a few fruits and veggies.  By the time the chicken is done, you’ll be ready to throw it all together, wrap it in a crisp lettuce leaf, and go to town on it… grilled chicken, mango, onions, jalapeno, and spices, wrapped in a big leaf of green lettuce… this recipe is the perfect fresh, light, summer meal.  It’s so flavorful, you might even find yourself eating it straight from the bowl with a spoon, like this little guy.  By the looks of that messy, nearly-empty bowl, he’s enjoying it!  ~Erin

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Ingredients

  • 8 oz. grilled boneless, skinless chicken breast, seasoned lightly with garlic powder, salt, and pepper (baked or rotisserie chicken breast would also work fine) – room temperature
  • 2 tsp. extra virgin olive oil
  • Zest of 1 lime
  • Juice of 1 lime
  • ¼ tsp. each of garlic powder, turmeric, cumin, smoked paprika, and salt
  • ¼ c. chopped red onion
  • 1 c. diced mango
  • 1 jalapeno (seeded and deveined) chopped
  • Bib or romaine lettuce leaves, washed
  • Sliced avocado, optional

In a medium bowl, whisk together the olive oil, lime zest, lime juice, and spices; set aside.

When the chicken has come to room temperature, chop in bite-sized pieces and add to the bowl.

Add the onion, mango, and jalapeno.

Toss gently until the dressing and ingredients are evenly distributed.

Serve, topped with avocado (if desired), wrapped in a leaf of lettuce.

WW Freestyle Info.:  The recipe makes 4 servings of ¾ cups each.  Each serving is 1 SmartPoint, not counting the optional avocado.

Tip:  Measure your avocado in grams – you get more for the points!

Caribbean Chicken Lettuce Wraps

Caribbean Chicken Lettuce Wraps

    Ingredients
  • • 8 oz. grilled boneless, skinless chicken breast, seasoned lightly with garlic powder, salt, and pepper (baked or rotisserie chicken breast would also work fine) – room temperature
  • • 2 tsp. extra virgin olive oil
  • • Zest of 1 lime
  • • Juice of 1 lime
  • • ¼ tsp. each of garlic powder, turmeric, cumin, smoked paprika, and salt
  • • ¼ c. chopped red onion
  • • 1 c. diced mango
  • • 1 jalapeno (seeded and deveined) chopped
  • • Bib or romaine lettuce leaves, washed
  • • Sliced avocado, optional
  1. In a medium bowl, whisk together the olive oil, lime zest, lime juice, and spices; set aside.
  2. When the chicken has come to room temperature, chop in bite-sized pieces and add to the bowl.
  3. Add the onion, mango, and jalapeno.
  4. Toss gently until the dressing and ingredients are evenly distributed.
  5. Serve, topped with avocado (if desired), wrapped in a leaf of lettuce.

WW Freestyle Info.: The recipe makes 4 servings of ¾ cups each. Each serving is 1 SmartPoint, not counting the optional avocado. Tip: Measure your avocado in grams – you get more for the points!

https://foursistersdish.com/2019/07/09/caribbean-chicken-lettuce-wraps/

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Quick & Easy BBQ Sandwiches

It seems like we are always on the run, wrestling matches, piano lessons, school this – school that, whatever it is it puts a pinch on time to fix dinner.  I know everyone can relate with their own busy schedules. I love a tasty recipe that can be on the table in a jiff on a busy night. This one literally just takes a few minutes to throw together and no one will even know it’s a speedy recipe!!  This recipe is also easily adjusted to make double the amount if you need to feed a crowd.  

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Ingredients:

  • 2/3 c. ketchup
  • 4 T. water
  • 2 T. brown sugar
  • 2 T. apple cider vinegar
  • 1 ½ T. mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1 ¼ lb. thinly sliced lean deli roast beef

In a small saucepan, combine everything except roast beef, over medium low heat.   Allow to simmer for about 10 minutes.  

Heat roast beef by stirring into sauce and mixing to combine well.  (You can also heat roast beef separately in skillet or microwave, serving sauce on top.)     Serve on hamburger buns with thinly sliced red onion.    

Quick & Easy BBQ Sandwiches

Quick & Easy BBQ Sandwiches

    Ingredients:
  • 2/3 c. ketchup
  • 4 T. water
  • 2 T. brown sugar
  • 2 T. apple cider vinegar
  • 1 ½ T. mustard
  • 2 tsp. Worcestershire sauce
  • ½ tsp. onion powder
  • ½ tsp. garlic powder
  • 1/8 tsp. black pepper
  • 1/8 tsp. salt
  • 1 ¼ lb. thinly sliced lean deli roast beef
  1. In a small saucepan, combine everything except roast beef, over medium low heat. Allow to simmer for about 10 minutes.
  2. Heat roast beef by stirring into sauce and mixing to combine well. (You can also heat roast beef separately in skillet or microwave, serving sauce on top.) Serve on hamburger buns with thinly sliced red onion.
https://foursistersdish.com/2019/07/02/quick-easy-bbq-sandwiches/

Chicken and Tomato Crumble Casserole

I got this recipe from Tracy, and it’s one of the very first things I made on my own often.  As a sophomore in high school, I would have won the state level A-OK Cookoff with this dish had I not been marked down because I didn’t properly contrast my plate with the color of the meal (I’ve improved my presentation since then, my dear Home Ec. teacher — it’s Family & Consumer Sciences now — at the time would be proud to know, God rest Deanne Pence’s soul).  I had even learned how to make garnish roses out of tomato skin for the occasion, a skill I have since lost, but that’s okay because I think I was over-relying on those to get me through on the presentation category.  I got the highest marks in taste though, which is always most important to me!  The tomato is just the little bit of acidic kick this chicken needs to contrast with the creamy soup and the crunchy buttery topping.

It’s such a great comfort food dish that it’s the first thing I chose to cook for Barry when we were first dating.  I don’t have a picture of that date, but here’s Valentine’s Day just a couple weeks earlier (yes, my hair was made for the 90s); now our 18th anniversary is just around the corner, and we’ve cooked more than a few meals for each other.

I make this dish year-round, but I like it best when I have fresh garden tomatoes from the farmer’s market. Now is the time to give it a try! ~Robin

Ingredients:  

  • 2 lbs. of chicken breast
  • 8 slices of American cheese (Kraft 2% slices)
  • 2 10.5 cans of cream of chicken soup (98% fat free)
  • 2 large tomatoes
  • Pepperidge Farms Herb Seasoned Dressing (Dry bag of breadcrumbs)
  • 1 stick of salted butter
  • White rice (optional)

Instructions:

Preheat oven to 375°F.

Beat dressing crumbs lightly before opening the bag to create fairly consistently sized crumbs.  In a large microwave safe bowl, melt butter, then add the whole bag of crushed stuffing and stir to soak all crumbs with butter.  Set aside.

Slice tomato as you would for a burger (or maybe a bit thicker) and set aside.

Trim fat from chicken and cut into chunks (about one inch cubes).

Place chicken evenly across the bottom of a 9×13” pan.  Add salt and pepper.

Cover chicken with soup and salt lightly again.  Then lay cheese over the top of the soup evenly across the pan.  It will fit about 8 slices.  On top of each piece of cheese, place a slice of tomato.  Finally, spread dressing crumble over the top.

Bake for about one hour; keep a close eye on the topping. I usually have to cover the top of the dish with foil after about 15 or 20 minutes to keep it from getting overly browned.

This dish may be served over rice, but I prefer it on its own myself.

WW Info.:  This serves 8 really generous portions at 14 points each.  This is more of a point splurge than I normally do, but in my book it’s well worth saving some points.  (Does not include optional rice.)

Chicken and Tomato Crumble Casserole

Chicken and Tomato Crumble Casserole

  • 2 lbs. of chicken breast
  • 8 slices of Kraft 2% American cheese
  • 2 10.5 cans of cream of chicken soup (98% fat free)
  • 2 large tomatoes
  • Pepperidge Farms Herb Seasoned Dressing (Dry bag of breadcrumbs)
  • 1 stick of butter
  • White rice (optional)
  1. Preheat oven to 375°F.
  2. Beat dressing crumbs lightly before opening the bag to create fairly consistently sized crumbs. In a large microwave safe bowl, melt butter, then add the whole bag of crushed stuffing and stir to soak all crumbs with butter. Set aside.
  3. Slice tomato as you would for a burger (or maybe a bit thicker) and set aside.
  4. Trim fat from chicken and cut into chunks (about one inch cubes).
  5. Place chicken evenly across the bottom of a 9x13” pan. Add salt and pepper.
  6. Cover chicken with soup and salt lightly again. Then lay cheese over the top of the soup evenly across the pan. It will fit about 8 slices. On top of each piece of cheese, place a slice of tomato. Finally, spread dressing crumble over the top.
  7. Bake for about one hour; keep a close eye on the topping. I usually have to cover the top of the dish with foil after about 15 or 20 minutes to keep it from getting overly browned.
  8. This dish may be served over rice, but I prefer it on its own myself.

WW Info.: This serves 8 generous portions at 14 points each, and it's worth saving up some points in my book. (Does not include optional rice.)

https://foursistersdish.com/2019/06/25/chicken-and-tomato-crumble-casserole/

Easy Beef Enchiladas

When people request recipes, one thing I have noticed is that they often say, “I’m looking for an easy recipe for….”  Everyone’s definition of easy is different, of course, but let’s face it – most of us don’t have time to shop for specialty ingredients or do crazy things like stop at more than one store.  Heck, these days I don’t even have time to get out of my car for groceries (thank you grocery pick up services for changing my life).  My definition of an easy recipe usually means things that are relatively quick to make, and that mostly consist of ingredients I regularly keep on hand.  I also appreciate recipes that can be adapted if you don’t happen to have a particular item, or the exact brand that the recipe mentions.  I always keep ground beef cooked in my freezer, making recipes like this even faster to throw together.  One of the best things about this recipe for Easy Beef Enchiladas is that you can make it after work and let your family think you spent hours in the kitchen. ~Tracy

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Ingredients:

  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)

In a large skillet, combine the cooked ground beef, jalapeno and onion.  Heat together until onion and jalapeno begin to soften.

Add refried beans and taco seasoning.  Heat through until refried beans are softened and the entire mixture is incorporated together.

Remove from heat.

Spray a large casserole dish with cooking spray.

Divide the Velveeta shreds into two parts and set aside.

Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.

Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).

Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat.  I used a scant tablespoon for each enchilada.

Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.

Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.

Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

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WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

Easy Beef Enchiladas

Easy Beef Enchiladas

    Ingredients:
  • 1 lb. cooked extra lean ground beef
  • 1 medium jalapeno, seeded and finely chopped
  • 1 cup finely chopped white or yellow onion
  • 1 c. fat free refried beans
  • 1 ½ T. taco seasoning
  • 1 large (19 oz.) can mild or medium enchilada sauce (I use Old El Paso)
  • 1 package (8 oz.) Velveeta shreds (I use Mexican style)
  • 12 soft taco sized low carb tortillas (I recommend Mission Carb Balance)
  1. In a large skillet, combine the cooked ground beef, jalapeno and onion. Heat together until onion and jalapeno begin to soften.
  2. Add refried beans and taco seasoning. Heat through until refried beans are softened and the entire mixture is incorporated together.
  3. Remove from heat.
  4. Spray a large casserole dish with cooking spray.
  5. Divide the Velveeta shreds into two parts and set aside.
  6. Pour ½ c. of the enchilada sauce in the bottom of the casserole dish and spread to lightly cover the pan.
  7. Divide the meat into the 12 tortillas (this was about ¼ cup of meat per tortilla).
  8. Using ½ of the package of Velveeta shreds, sprinkle a little cheese into each tortilla with the meat. I used a scant tablespoon for each enchilada.
  9. Roll each enchilada with meat and cheese closed and place in the casserole dish with the seam side down.
  10. Cover the enchiladas evenly with the remaining enchilada sauce; sprinkle the top with the remaining Velveeta shreds.
  11. Bake at 350℉ for approximately 20 minutes or until hot and bubbly.

WW Info.: Each enchilada is 5 WW Freestyle Points using the recommended ingredients.

https://foursistersdish.com/2019/06/17/easy-beef-enchiladas/

Blueberry Bagels

I’m sure by now you’ve heard of 2-Ingredient Bagels.  I’m not sure where the recipe originated but it can be found on many, many recipe sites.  The basic recipe consists of equal parts nonfat, plain Greek yogurt mixed with self-rising flour… brush with egg wash and sprinkle with toppings (sesame seeds, dried onion flakes, etc.) if your heart desires.  They are tasty and I make them often.  I even have a Savory Bread Pudding recipe that uses 2-Ingredient Bagels!  If you haven’t made it yet, what are you waiting for?!

Whether or not you know and love the classic version, I have something even better… my Blueberry Bagels.  These Blueberry Bagels are like the regular 2-ingredient bagel’s classier step-sister.  They are sweeter, prettier, and fancier.  They are the Cinderella of all the homemade bagels, with only a couple extra ingredients required beyond the normal two.  Worth it?  Slather one with a little butter or cream cheese and you’ll see it’s definitely worth it.  ~Erin

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  • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • ½ c. self-rising flour
  • ¼ tsp. baking soda
  • Pinch of salt
  • ¼ c. blueberries
  • Cooking spray
  • Egg white, beaten

Preheat the oven to 375°F.

Line a small baking sheet with parchment paper.  Spray parchment with cooking spray.  Set aside.

Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl.  When it’s nearly mixed, incorporate the blueberries and combine thoroughly.  Divide the dough into two sections.

Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake.  Connect the ends to make a circle and place on the parchment-lined sheet.

Bake for 25 minutes.  Remove from the oven and brush with egg whites.  Return to the oven and bake 5-10 more minutes, until golden brown.

Let the bagels cool to room temperature before slicing.

WW Freestyle Info.:  Makes 2 bagels.  Each bagel is 4 SmartPoints.

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Blueberry Bagels

Blueberry Bagels

    Ingredients
  • • ½ c. Blueberry Dannon Light & Fit Greek Yogurt, stirred
  • • ½ c. self-rising flour
  • • ¼ tsp. baking soda
  • • Pinch of salt
  • • ¼ c. blueberries
  • • Cooking spray
  • • Egg white, beaten
  1. Preheat the oven to 375°F.
  2. Line a small baking sheet with parchment paper. Spray parchment with cooking spray. Set aside.
  3. Using a spoon or rubber scraper, begin to mix the yogurt, flour, baking soda, and salt in a small bowl. When it’s nearly mixed, incorporate the blueberries and combine thoroughly. Divide the dough into two sections.
  4. Spray your clean hands with nonstick cooking spray and, working with one section of dough at a time, form it into a ball and then roll into a snake. Connect the ends to make a circle and place on the parchment-lined sheet.
  5. Bake for 25 minutes. Remove from the oven and brush with egg whites. Return to the oven and bake 5-10 more minutes, until golden brown.
  6. Let the bagels cool to room temperature before slicing.

WW Freestyle Info.: Makes 2 bagels. Each bagel is 4 SmartPoints.

https://foursistersdish.com/2019/06/10/blueberry-bagels/

Mexican Pulled Pork with Beans

There aren’t too many people that I know (in fact there is no one) that love to spend time planning meals. But imagine this… What if there was one thing that you could make and use for a variety of meals? Almost endless possibilities. How fantastic could that be?! This Mexican pulled pork is as close to perfect as you can imagine.  It’s that versatile.  Chalupa? Nailed it.  Maybe a tostada?  Done! You say you want a taco, you got it!  How about a burrito or a taco salad? Yep!  Oh wait, don’t forget about enchiladas! This meat can fill all of these, and probably some I haven’t thought of yet.  Listen, ladies and gentlemen, it is that good! ~Kathy

  • 4 lbs. boneless pork roast
  • 2 c. clean, dry pinto beans
  • 3 T. chili powder
  • 1 ½ T. ground cumin
  • 1 ½ tsp. dried oregano
  • 1 ½ T. salt
  • 1/8 tsp. black pepper
  • 2 (7 oz.) cans mild diced green chilies
  • 3 cloves garlic, smashed or minced
  • Half of a large onion, trimmed and cut into wedges

Soak beans in water overnight; drain the next morning.

Combine dry seasonings in a small bowl.   

Trim fat from roast and cut into about 6 large pieces.   Rub about one tablespoon of the spice mix into the meat. Set aside. 

In a 6-quart slow cooker, place the onion and garlic cloves.  Position the pieces of pork over the onion. 

Add in the drained beans and remaining spice mixture; then add green chilies (undrained).

Add enough water to just cover the beans and meat.  Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred. 

To serve:   Remove pork and the beans to a large, deep bowl with a slotted spoon.  Shred pork and serve with your favorite toppings.   Reserve some cooking liquid for use if desired. 

 

Mexican Pulled Pork with Beans

Mexican Pulled Pork with Beans

  • • 4 lbs. boneless pork roast
  • • 2 c. clean, dry pinto beans
  • • 3 T. chili powder
  • • 1 ½ T. ground cumin
  • • 1 ½ tsp. dried oregano
  • • 1 ½ T. salt
  • • 1/8 tsp. black pepper
  • • 2 (7 oz.) cans mild diced green chilies
  • • 3 cloves garlic, smashed or minced
  • • Half of a large onion, trimmed and cut into wedges
  1. Soak beans in water overnight; drain the next morning.
  2. Combine dry seasonings in a small bowl.
  3. Trim fat from roast and cut into about 6 large pieces. Rub about one tablespoon of the spice mix into the meat. Set aside.
  4. In a 6-quart slow cooker, place the onion and garlic cloves. Position the pieces of pork over the onion.
  5. Add in the drained beans and remaining spice mixture; then add green chilies (undrained).
  6. Add enough water to just cover the beans. Turn the slow cooker on low and cook for at least 8 hours, until beans are soft and pork will easily shred.
  7. To serve: Remove pork and the beans to a large, deep bowl with a slotted spoon. Shred pork and serve with your favorite toppings. Reserve some cooking liquid for use if desired.

WW Freestyle Info.: 3 ounces of cooked pork is 4 SmartPoints. The beans are zero SmartPoints!

https://foursistersdish.com/2019/06/04/mexican-pulled-pork-with-beans/

Skillet Dinner with Turkey Sausage

It only took me approximately twenty years of cooking for myself to figure out that the most flavorful foods often have the most color.  Honestly, I think it helped once I had my own children, and realized that if anyone was going to introduce them to healthy foods, it was going to have to be me.  We certainly eat our fair share of pizza, burgers, and desserts (we have a great dessert category here on the blog), but I also began, when my boys were very young, to introduce them to things that added flavor and nutrition, without making the food “worse” for you.  Sometimes those added flavors and colors are obvious and simple, like green peppers and carrots in their salad.  Sometimes they’re more subtle, like finely chopped fresh spinach in their spaghetti sauce.  Now that they’re older, I don’t have to be as sneaky.  In fact, they love dishes like this one with bold flavors, a bit of spiciness.  I love the flavors, too – and I particularly love that this is quick and easy to throw together.  ~Tracy

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Ingredients:

  • 12 oz. baby yellow potatoes, halved
  • ½ of a medium red bell pepper, thinly sliced
  • ½ of a medium yellow bell pepper, thinly sliced
  • ½ of a medium red onion, thinly sliced
  • 1 small jalapeno pepper, seeded and thinly sliced
  • 3 cloves garlic, thinly sliced or minced
  • ½ lb. frozen green beans, thawed
  • 12 oz. fresh or frozen broccoli florets (if frozen, allow to thaw)
  • 13 oz. smoked turkey sausage, thinly sliced
  • ¾ c. shredded Parmesan

Instructions:

Boil the potatoes in salted water until they just begin to become fork tender.  Drain and set aside.

Spray large, deep skillet with cooking spray.  Sauté the turkey sausage with jalapeno until sausage just begins to brown.  Add bell peppers, onion, and garlic.

Continue to sauté on low heat until peppers and onions begin to soften.

Add green beans, broccoli, and potatoes to the skillet.

Cover and continue cooking on low to heat until broccoli and green beans are tender.  Hint – I like to use a glass lid during this process so that I can keep an eye on the broccoli and green beans as they steam cook.

Remove skillet from heat and allow to begin to cool for two to three minutes.  Sprinkle Parmesan cheese over the mixture and toss together.

Makes 5 servings at 6 WW Freestyle points each.

Skillet Dinner with Turkey Sausage

Skillet Dinner with Turkey Sausage

    Ingredients
  • • 12 oz. baby yellow potatoes, halved
  • • ½ of a medium red bell pepper, thinly sliced
  • • ½ of a medium yellow bell pepper, thinly sliced
  • • ½ of a medium red onion, thinly sliced
  • • 1 small jalapeno pepper, seeded and thinly sliced
  • • 3 cloves garlic, thinly sliced or minced
  • • ½ lb. frozen green beans, thawed
  • • 12 oz. fresh or frozen broccoli florets (if frozen, allow to thaw)
  • • 13 oz. smoked turkey sausage, thinly sliced
  • • ¾ c. shredded Parmesan
  1. Boil the potatoes in salted water until they just begin to become fork tender. Drain and set aside.
  2. Spray large, deep skillet with cooking spray. Sauté the turkey sausage with jalapeno until sausage just begins to brown. Add bell peppers, onion, and garlic. Continue to sauté on low heat until peppers and onions begin to soften.
  3. Add green beans, broccoli, and potatoes to the skillet.
  4. Cover and continue cooking on low to heat until broccoli and green beans are tender. Hint – I like to use a glass lid during this process so that I can keep an eye on the broccoli and green beans as they steam cook.
  5. Remove skillet from heat and allow to begin to cool for two to three minutes. Sprinkle Parmesan cheese over the mixture and toss together.

Makes 5 servings at 6 WW Freestyle points each.

https://foursistersdish.com/2019/05/29/skillet-dinner-with-turkey-sausage/

Avocado Chicken Salad

Don’t you love it when two of your favorite things come together in perfect harmony?  Things like your favorite song on the radio and being in the car alone, hitting all of the green lights when you’re in a hurry, or the perfect concoction of chicken and avocado?  I know, I know…these things rarely happen, and I’m sorry to say that I can’t help you with the traffic lights.  I can, however, hook you up with the perfect summer combination in this Avocado Chicken Salad!  It’s become one of my favorite summery dinners – especially if I can make it with at least a few of the ingredients right out of my own garden (though I haven’t yet figured out how to grow avocados in the Oklahoma climate).  Everyone in my family goes back for seconds on this dish, and sometimes, when they aren’t looking, I might indulge in a third helping! ~ Tracy

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Ingredients

  • 350 grams of avocado, usually 3 medium avocados
  • ½ c. finely chopped yellow or white onion
  • 3 medium cloves garlic, minced
  • ½ c. grape or cherry tomatoes, quartered
  • 1 medium jalapeno, seeded and finely chopped
  • ½ c. cilantro, chopped
  • 2 cups chopped grilled chicken breast
  • Juice of one lime
  • Salt and pepper to taste

Remove the avocado from the rind.  Discard rind and pit.

Roughly mash the avocado with large fork or potato masher.

Mix all ingredients together, stirring gently.

Serve in your favorite tortilla or wrap.

Makes 4 cups.  Each ½ cup serving is 2 WW Freestyle Points.

Avocado Chicken Salad

Avocado Chicken Salad

    Ingredients
  • • 350 grams of avocado, usually 3 medium avocados
  • • ½ c. finely chopped yellow or white onion
  • • 3 medium cloves garlic, minced
  • • ½ c. grape or cherry tomatoes, quartered
  • • 1 medium jalapeno, seeded and finely chopped
  • • ½ c. cilantro, chopped
  • • 2 cups chopped grilled chicken breast
  • • Juice of one lime
  • • Salt and pepper to taste
  1. Remove the avocado from the rind. Discard rind and pit.
  2. Roughly mash the avocado with large fork or potato masher.
  3. Mix all ingredients together, stirring gently.
  4. Serve in your favorite tortilla or wrap.

WW Freestyle Info.: Makes 4 cups. Each ½ cup serving is 2 WW Freestyle Points.

https://foursistersdish.com/2019/05/20/avocado-chicken-salad/

Instant Pot Peach Butter

Summer is finally here and I plan on taking full advantage of my time off. This will be my first summer off in 10 years!

Sidenote:  My sister, Dr. Robin, who is a strong advocate for teachers, will want me to remind you that a teacher’s summer off is NOT paid time off.  We are only paid for contract hours worked, though most schools will distribute your pay over 12 months, to make budgeting easier.

Anywho, my first year back was great and I’m looking forward to spending the summer with my family.  What’s on the agenda, you ask? Lake time, a cross-country road trip (more on that later), pool time, lazy mornings sleeping in, baseball games, lots of cooking, and frequent trips to the farmers market for fresh produce and eggs.  

I love the farmer’s market.  The produce is so much more fresh than you’d find at the grocery store and, to me, it tastes better.   I love to see what I can find there each week, and I can’t wait for peaches to come in season! Peaches are one of my favorite fruits.  I always pick up plenty because they freeze well and they are so versatile. I use them in pies, of course, but I also love to make peach butter!  This Instant Pot Peach Butter is the perfect combination of sweet peaches and warm spices… it’s my favorite summer toast topper. So quick and easy to make in your electric pressure cooker, you’ll never buy the prefab stuff again.  ~Erin

Ingredients

  • 2 lb. peaches, peeled and pitted
  • ¾ c. water
  • 2 T. lemon juice
  • 1 T. cornstarch
  • ¼ to 1/3 c. packed brown sugar
  • ½ to 1 tsp. ground cinnamon, optional
  • ¼ tsp. ground cloves, optional
  • 1/8 tsp. ground allspice, optional

Cook peaches and water at high pressure for 20 minutes; natural release.

After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water.  Return the pot back to the cooker.

Puree with an immersion blender until smooth.

Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.

Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken.  It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.

Turn off cooker and allow the mixture to cool.  Transfer to an airtight container and refrigerate for up to 10 days.  This can also be frozen for up to 3 months.

WW Freestyle Info.:  This recipe makes 18 servings (about 2 ¼ cups).  Each 2 Tablespoons serving is 1 SmartPoint.

Instant Pot Peach Butter

Instant Pot Peach Butter

    Ingredients
  • ~2 lb. peaches, peeled and pitted
  • ~¾ c. water
  • ~2 T. lemon juice
  • ~1 T. cornstarch
  • ~¼ to 1/3 c. packed brown sugar
  • ~½ to 1 tsp. ground cinnamon, optional
  • ~¼ tsp. ground cloves, optional
  • ~1/8 tsp. ground allspice, optional
  1. Cook peaches and water at high pressure for 20 minutes; natural release.
  2. After all pressure has been released, turn off the pressure cooker, open the lid, remove the pot, and carefully pour off ¾ c. water. Return the pot back to the cooker.
  3. Puree with an immersion blender until smooth.
  4. Add cornstarch, lemon juice, brown sugar (I used 1/3 c. but start with ¼ and add more if too tart.), and spices to taste, if desired; continue to blend well with immersion blender.
  5. Turn the pressure cooker to simmer mode and simmer for 3-5 minutes, with the lid off, to thicken. It splatters a lot so cover loosely with a clean kitchen towel, if needed, and monitor closely.
  6. Turn off cooker and allow the mixture to cool. Transfer to an airtight container and refrigerate for up to 10 days. This can also be frozen for up to 3 months.

WW Freestyle Info.: This recipe makes 18 servings (about 2 ¼ cups). Each 2 Tablespoons serving is 1 SmartPoint.

https://foursistersdish.com/2019/05/14/instant-pot-peach-butter/

Spicy Asian Chicken Meatballs with Broccoli

Confession…I did not grow up an adventurous eater. I was sort of a poster child for, “I won’t eat this, or I’m going to pick that out.” I’m pretty sure I never ate in an Asian restaurant until after I was married. As an adult though, I realized that if I was going to have anything remotely close to a healthy diet, I was going to have to branch out beyond my favorite comfort foods. Confession number two….I’m still not all that adventurous, but I’ve learned to introduce myself, and my kids, to different flavors and foods. I’ve learned that there are better sauces than barbecue or ranch, and that fruits and vegetables can add beautiful flavor and color to our plates. Don’t get me wrong – I still load up my plate with macaroni and cheese on occasion (try ours here), but more often than not, we’re eating something like these Spicy Asian Chicken Meatballs with Broccoli. I think you’ll like it just as much as that take-out comfort food! ~Tracy

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Ingredients for meatballs

  • 1 ¼ lb. ground white meat chicken
  • 1 egg
  • ¼ c. bread crumbs.
  • 3 cloves garlic, minced
  • 1 T. crushed red pepper flakes
  • 1 T. fresh peeled ginger, grated
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ½ tsp. black pepper

Ingredients for sauce

  • ¼ c. teriyaki sauce
  • ½ c. water
  • 1 T. fresh peeled ginger, grated
  • 2 cloves garlic, minced
  • 2 tsp. crushed red pepper flakes
  • ¼ c. lightly packed brown sugar
  • Pinch salt
  • 2 c. steamed broccoli (reserved until adding sauce to meatballs)

Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.

Place meatballs on large baking sheet, lined with parchment.

Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.

While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.

Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points.

Serve over rice, but remember to figure WW points on rice separately if desired.

Spicy Asian Chicken Meatballs with Broccoli

Spicy Asian Chicken Meatballs with Broccoli

    Ingredients for meatballs
  • • 1 ¼ lb. ground white meat chicken
  • • 1 egg
  • • ¼ c. bread crumbs.
  • • 3 cloves garlic, minced
  • • 1 T. crushed red pepper flakes
  • • 1 T. fresh peeled ginger, grated
  • • 1 tsp. onion powder
  • • 1 tsp. salt
  • • ½ tsp. black pepper
    Ingredients for sauce
  • • ¼ c. teriyaki sauce
  • • ½ c. water
  • • 1 T. fresh peeled ginger, grated
  • • 2 cloves garlic, minced
  • • 2 tsp. crushed red pepper flakes
  • • ¼ c. lightly packed brown sugar
  • • Pinch salt
  • • 2 c. steamed broccoli (reserved until adding sauce to meatballs)
  1. Mix all meatball ingredients until well combined. Use a small ice cream scoop to form 24 meatballs.
  2. Place meatballs on large baking sheet, lined with parchment.
  3. Bake at 350, for approximately 25 minutes, or until each meatball begins to turn golden and all juices are clear.
  4. While meatballs are cooking, combine all sauce ingredients (except broccoli) in a small saucepan and whisk together. Heat to a low boil, reduce heat and simmer for two minutes.
  5. Place cooked meatballs and steamed broccoli in a large metal or glass bowl. Cover with sauce and toss together.

This recipe makes 6 servings (4 meatballs per serving). Each serving is 3 WW Freestyle Points. Serve over rice, but remember to figure WW points on rice separately, if desired.

https://foursistersdish.com/2019/05/06/spicy-asian-chicken-meatballs-with-broccoli/