Roasted Cherry Tomatoes

I’m trying to watch the Next Food Network Star right now, but my dog keeps on whining. His friend is at the vet getting stitched up because he doesn’t like getting a hair cut from Ben. Guess, we’ll just have to go and get him a hair cut at one of the pet places from now on.  Anyways, I love Food Network Star. I’m really liking team Alton. He has a lot of unique people on his team. The one with the interesting hair cut I like so far, sorry I don’t really know his name. I don’t think I’d ever qualify for that show, because I’m not good with coming up with my own recipes. There’s thousands of recipes out there, and who needs 10 different versions of chicken pot pie? That’s why I like to search for most of my recipes.

These tomatoes are slow roasted in the oven, giving them a sweet taste. No oil needed to roast these either so they’re very low in points. You can season them with whatever spices you like too. They almost taste like candy. I’ve roasted other vegetables in the oven before, like carrots, onions, and potatoes. Onions are my favorite because they come out tasting very sweet, kind of like these.

Points Plus: For 2 cups of cherry tomatoes it’s 2 points. That’s not bad for all those tomatoes.

Roasted Cherry Tomatoes

1 pint of cherry tomatoes, cut in half
salt
pepper
1 tablespoon of brown sugar

Directions:

Cut cherry tomatoes in half and place them in a casserole dish or on a sheet pan. Sprinkle with salt, pepper, and
sugar. Roast in the oven at 400 degrees for 40 minutes.

Chocolate Dipped Macaroons

Not really sure what to say about these cookies, except for they’re very coconut-y. I’ve made macarons before but not macaroons. Macaroons are way easier to make than macarons. I always thought they were somehow made the same. Macarons take a lot of mixing and folding and with macaroons all you do is dump all the ingredients into a bowl and stir. The good thing about these cookies is, I can eat them all by myself. Why? Because my husband doesn’t like coconut at all. He’ll eat stuff with coconut water in it, but not the shredded stuff. :)

This is another recipe from Weight Watcher’s website. I plan on trying another recipe for pancakes later on this week from that site also.

Recipe from Weight Watchers

Servings: 32
Points Plus: 2

Ingredients:

3 large egg white(s)
2/3 cup(s) sugar
1 1/2 tsp vanilla extract
2 1/2 cup(s) dried shredded and sweetened coconut meat, unsweetened
3 oz bittersweet chocolate, chopped into small bits

Directions:

Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper.

In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.

Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets.

Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.

Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes. Yields 1 cookie per serving.

 

 

No-Bake Energy Balls

These little balls of energy have peanut butter, oatmeal, chocolate chips, and coconut in them. There is no baking required. All it takes is a little effort to role the balls out and place them on a sheet pan. I had to use some water to help me roll the balls and a really small cookie scoop. I didn’t have any coconut so I used some rice crispies instead and they turned out pretty good. I also subbed some agave nectar for the honey. Be careful though, they’re very addicting. I think they’d be a great little snack to have after a work out.

Recipe from Gimme some Oven
Servings: 25
Calories 81 | Fat 4.43g | Carbohydrate 9.41g | Fiber 1.6g | Protein 2.21g
Points Plus: 2

Ingredients:

1 cup oatmeal
1 cup toasted coconut flakes
1/2 cup chocolate chips
1/2 cup peanut butter
1/2 cup ground flaxseed
1/3 cup honey
1 tsp. vanilla

Method:

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1″ in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Fish Taco Cups

You know it wasn’t going to be long before you saw someone make a fish taco cupcake. I don’t like the term cupcake because it really isn’t a cupcake. The taco isn’t baked with anything like flour, eggs or salt, so I prefer to call them cups. This is a really fun appetizer and if you’re still on the prowl to find something to make for the Super Bowl this weekend, you should give it a try. You can basically use your favorite fish taco recipe and just sub the shells with wonton wrappers. I prefer tropical fruits with fish tacos like mangoes, pineapple, or avocado but since the only fruit we had in the house were blood oranges, I decided to use those. Wonton wrappers are so versatile you can do anything with them pretty much. Still want to try making baked egg rolls.

I’m leaving for Jamaica on Friday, but don’t worry. I’ll be updating my blog with pictures during the week of what we eat there, drinks we have and whatever other picture I feel like posting. I’m so pumped, I can’t wait!

Fish Taco Cups inspired by Giada De Larentis

Servings 10 (one cup)
Calories 66 | Fat 1.36g | Carbohydrate 7.72g | Fiber 0.8g | Protein 5.78g

Ingredients
Jenna’s Weight Watcher Recipes

2 3 oz tilapia filets
old bay seasoning
10 wonton wrappers
2 cups of cabbage mix
2 tablespoons of green onion
1 blood orange, diced
2 teaspoons of chipotle en adobe sauce
lemon juice
1 tablespoon light mayonaise
2 tablespoons of light sour cream
salt & pepper

1. Place wonton wrappers into 12 cupcake tins. Bake at 375 for 10 – 15 minutes or until
crispy. Spray with cooking spray to get crispy if needed.

2. Heat a non stick skillet. Sprinkle fish with old bay seasoning or whatever your favorite fish seasoning is. Cook fish until they’re white in the middle.

3. In a bowl combine cabbage, blood orange, and green onion.

4. In another bowl combine chipotle sauce, mayonaise, sour cream, a dash of lemon juice.
Season with salt and pepper, just a dash of each.

5. Layer taco cups with cabbage mix, fish, and then sauce. Enjoy!