Recipes

Haute' Mama Accountibilty Coach

Alaska Seafood Boil
7 WW points & Healthi bites
Serves 4
1 1/2 lb. seafood combined, shrimp, halibut, scallop, and salmon.
½ lb. turkey kielbasa sausage cut into 4 chunks
1 medium onion cut into chunks.
¼ cup old bay or Cajun seasoning
1 can of diced tomatoes
¼ tsp smoked paprika
4 medium red potato, quartered.
4 ears of corn broken in half
1 Tbsp lemon juice
4 cloves minced garlic.
1 – 2 bay leaves
6 cups fat free chicken broth (may need to add more as it evaporates)
Bring broth, carrots, and spices to a boil, add potato cover boil 10 min, add sausage boil 5 min, add corn boil 5 min, add shrimp boil 2 minutes.

Baked Oatmeal
Serves 4 = 4 SP (including vanilla cream)

1 1/2 cups old fashion oats
1 tsp. baking powder
¼ tsp. baking soda
1/2 tsp. salt
3/4 tsp cinnamon or pumpkin pie spice
1/4 cup sweetener
Mix these dry ingredients
Whisk in a separate bowl
1/2 tsp. vanilla
½ cp. Nonfat Greek yogurt
¼ cp. sugar free maple syrup
¼ cp. water
2 eggs
1 cup of diced apples (fruit)
Fold dry mix into liquid. Next fold in apples. Do not over stir. Let rest for 15 minutes. Pour into a loaf baking pan( 8 x 8) that has been treated with PAM. Bake at 350 for 30 minutes or until done. Test with a toothpick if clean it is done.
Serve with vanilla cream
¾ cup FF half and half (4)
1 Tbsp. vanilla
2 packets of sweetener
Warm and use ¼ cup per serving of oats.

Bean Salad
Serves 4 1 WW point or 1 Healthi bite
1 can each, green beans, garbanzo beans, pinto bean, yellow wax beans. Drained and rinsed.
½ red onion sliced or diced Chopped parsley
Fat free Italian dressing
Toss beans, onions in a small amount of Italian dressing. Add dressing as needed. Let marinade over night.”

Blackened Salmon Fillets
Serves 4 0 WW points and Healthi Bites
4 5 ounce Salmon Fillets
Blackened Seasoning (below)
Wash pat dry. Spray with cooking spray. Rub each side with blackened seasoning. (Recipe below) Grill, air fry, bake or cook in a nonstick skillet. Be carful to not overcook. Remember fish continues to cook after removing from heat. Best to remove when still slightly raw. All foods continue to cook but fish is especially delicate. Dry fish is not good.
Left over salmon can be mixed with a little nonfat cream cheese and dollop of Greek nonfat yogurt for a great spread.
Blackened Seasoning Mix
This makes a lot. Save in an old spice container for future use. It will make you sneeze when making it. It is a great rub for all meats.
2 Tbsp garlic powder
1 Tbsp. of each Salt, onion powder, oregano, thyme, cayenne, black pepper & paprika.

Mix and store in airtight container. Seasoning can be used on fish, chicken, pork, beef, moose.
Coat meat and cook in hot skillet turn often.

Blackeyed Barley Salad

Serves 4
5 WW points and Healthi Bites

Cook ¾ cup of barley in 3 cups water until tender 25 minutes
2 cups cooked black-eyed peas
Bell pepper diced
½ cup shredded carrots
4 green onions chopped
1 Tbsp. olive oil
1 Tbsp. vinegar
Salt n pepper

Rinse barley in cold water to stop cooking. Drain. Toss all ingredients in a bowl and chill.

Carrot Apple Salad

1 WW point or Healthi bite

8 Servings

1 red and green apple cut into match sticks
3 cups matchstick carrots
1 ½ Tbsp. lemon juice
¼ cup chopped chives or green onions
1 Tbsp. olive oil
1 tsp. stevia
Salt & pepper
2 oz. feta cheese

Toss all ingredients together.

Cowboy Caviar
Serves 4 4 SP
2 cups cooked black-eyed peas
½ cup chopped green onion
½ cup diced red pepper
1 Tbsp. olive oil
2 Tbsp. rice vinegar
Diced jalapenos
2 clove garlic
Salt & pepper
Mix all ingredients chill for overnight.

Cranberry Balsamic Porkchops
Serves 2 6 WW points or Healthi Bites
2 Tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp olive oil
2 – 4 oz lean boneless porkchop
¼ tsp salt n pepper
8 oz. broccoli or Brussel sprouts
2 Tbsp dried cranberries
Preheat oven to 400*. Treat baking dish with cooking spray. In a Ziplock bag mix, oil, vinegar, mustard, salt and pepper. Marinade pork chops for 30 minutes. Place chops and veggies on baking dish. Drizzle with marinade top each chop with 1 Tbsp cranberries. Bake for about 15 minutes or until done through.

Creamy Cajun Stew
Serves 8 3 WW and Healthi bites
10 oz uncooked diced potatoes
4 cups Chicken broth
1 15 oz. can fire roasted diced tomatoes
1 ½ cup chopped bell pepper
1 ½ onion, chopped
8 oz. Hillshire farm Kielbasa sausage, sliced into coins
1 cup celery chopped
1 Tbsp. Cajun spice
2 cloves garlic minced
1 lb. whitefish cut into chunks
1 lb. raw shrimp, shelled, deveined
4 oz. fat free cream cheese
8 oz. tomato juice
Place all ingredients, except fish, shrimp, and cream cheese in a 8 qt. pot. Ring to a boil. Reduce heat and simmer for 1 ½ hours. Brown sausage coins place on paper towel and pat out grease. After broth has simmered add sausage, fish and shrimp. Simmer for 30 minutes. Remove from heat. Cut cream cheese into small chunks and quickly whisk in broth. You can adjust the Cajun spice based on your likes. Serving size 2 cups

Green Bean & Potato Salad
Serves 6 3 WW points or Healthi bites
24 oz. fingerling potato sliced into ¼ inch rounds
8 oz. green beans cut into bitesize pieces
2/3 cup. chicken broth
¼ cup dill relish
¼ cup chopped green onions
2 Tbsp. rice vinegar
1 tsp Dijon mustard
Salt & pepper
3 Tbsp. olive oil
3 Tbsp. each tarragon, dill, chives
Boil potato and green beans until cooked. Rinse under cold water and drain. Refrigerate while mixing remaining ingredients. Toss potato and green bean with dressing and serve. The liquid will thicken in time, making it a little creamy. This salad is great cold or warm.

Halibut with Lemon Dill Butter
Serves 4
3 Smart points and Healthi Bites

4 6 oz. white fish fillets
Salt & pepper
2 medium lemons sliced to equal 12 slices
4 sprigs fresh dill
4 tsp. butter
2 tsp. chopped dill
1 tsp. lemon zest

Spray fillets with pam. Sprinkle fillets with salt & pepper. Line pan or grill with lemon slices and dill sprigs.
Lemon Butter – combine butter, chopped dill, zest. Serving size 1 ½ tsp.

Honey Chile Chicken
serves 4
6 WW points and Healthi Bites
1 lb. chicken breast (4 4oz)
1 orange bell pepper chunked
!/2 cup chunked onion
1 cup frozen peas
1 clove garlic minced
1 tsp sesame oil
pinch salt & pepper
1 Tbsp minced ginger or 1/4 tsp ground ginger
1 Tbsp honey
1 Tbsp water
1 Tbsp lime juice
2 Tbsp sriracha hot sauce
2 Tbsp soy sauce
2 cups rice cooked with coconut extract
2 Tbsp flour
Toss vegetables, garlic, ginger, and oil. let veggies rest while cooking chicken. Wash chicken breast and pat dry. Massage in salt and pepper. Dust both sides with flour, spray with pam. Place in heated skillet turn 1/2 way through cook aprox 4 - 6 minutes per side. Remove from heat and keep warm. While chicken is cooking, mix in a separate bowl soy sauce, sriracha, lime juice, water, and honey whisk together. Add veggies to skillet cook quickly until desired crispness. Toss chicken in sauce to coat. Add chicken and sauce to skillet mix with veggies. Serve with 1/2 cup coconut rice

Huevos Rancheros

Serves 4 4 WW and Healthi bites
1 Tbsp. Olive Oil
1 cup chopped onions
½ cup chopped bell peppers
Jalapeno
1 Tbsp. Chile sauce
1 can of stewed tomatoes
8 eggs
2 cups cooked rice
1 cup FF cheddar cheese
1 small can of chopped green chilies
1 cup black beans
Garlic, salt pepper
1 Tbsp. Chile powder
1 tsp cumin, oregano
Sauté veggies and spices. Bring to a simmer cook for about 5 minutes it will thicken. Heat beans. Cook eggs as desired.
Layer on plate’s rice, beans, veggie cheese. Top with 2 eggs each.

Hunter Chicken
Serves 4
4 5 oz. chicken breast
Salt & pepper
1 Tbsp. olive oil
1 onion coarsely chunked
3 cloves garlic
1 Tbsp. Italian seasoning
1 large can dice tomato
1 small can tomato sauce.
2 bell pepper chunked
¼ lb. sliced mushrooms
1 stalk celery
2 cups whole wheat cooked pasta
Heat 2 tsp. oil in skillet. Season chicken with salt & pepper.
Brown chicken in skillet 2 minutes on each side.
Remove chicken and place in baking dish.
Add the last tsp. of oil and sauté fresh veggies and seasoning, about 3 minutes.
Add tomato sauce, diced tomatoes.
Heat and pour over pasta and chicken.
Bake at 325 for 25 minutes.

Jicama Chips
Preheat oven to 250 degrees. Line two baking sheets with parchn1ent paper and lightly grease with oil.
1.Peel and thinly slice jicama, preferably using a mandolin to achieve uniform size.
2.Place jicama chips in a bowl, carefully toss them with lime juice, cayenne pepper, and salt. Or ha ever spices you like.
3.Arrange jicama slices on the baking sheet in a single layer.
4.Bake for 30 minutes. Turn them over and bake for another 30 minutes, or until edges turn up and are golden and crispy.
5.Transfer jicama chips to a cooling rack to cool and further crisp up.
6.Serve with your favorite dip or vegan yogurt.

Margarita
4 SP / 4 I trackbites / 115 CAL
Serves 1

6 oz diet lemon lime soda
1 ½ oz tequila
1 packet sugar free powdered lemonade
1 packet sugar
2 Tbsp lime juice
5 – 8 ice cubes or 1 cup crushed ice

Mix ingredients but ice. Blend or pour over the rocks

Mediterranean Chickpea n Shrimp Salad
serves 4 2 WW and Healthi points
Ingredients
1 lb. shrimp
15 oz. Canned chickpeas (garbanzo beans)
½ cup chopped red onion
Bell pepper1 cup diced red or yellow bell pepper.
½ cup chopped fresh Cilantro
½ diced English cucumber (seeded regular cucumber can be used)
12 cherry Tomato cut in halve.
¼ cup fat free Crumbled feta cheese can use blue cheese
1 tsp. Italian seasoning
1 minced Garlic clove
1 Tbsp. Red-wine vinegar
1 Tbsp. Olive oil
1 Tbsp. capers
8 kalamata olives quartered.
1. Toss all ingredients together except feta, vinegar, and oil.
2. Mix vinegar and oil together and drizzle over the salad. Toss and let rest for 5 minutes, toss again rest 5 more . Divide evenly onto 4 plates, add ¼ of shrimp to each salad. Just before serving sprinkle feta over the top.

New York Stye Cheesecake
Serves 8

4 eggs
4 cups Fat free Greek yogurt (Fage texture works best, but they all work)
1 Tbsp. & 1 tsp vanilla
1 Tbsp. lemon juice
4 Tbsp. of granulated sweetener (monk fruit works best)
1 small box sugar free instant cheesecake pudding mix
4 Tbsp of graham cracker crumb for the top
Preheat oven to 350. Wire whisk eggs, sweetener, lemon juice and vanilla, mix well. Add yogurt blend with a hand mixer. Sprinkle pudding mix in while you are mixing. Mix well. You can do this by hand; however, the cheesecake seems to turn out better when using a hand mixer. Line a 9-inch springform pan or a round pan with wax paper. Pour into pan and bake for 30 minutes it may look jiggly and not done; but it is. Cool at room temp for 30 minutes. Gently cut around the edges and turn upside down on serving plate. Cover with plastic wrap and chill overnight. Much better if it sits. Sprinkle with cracker crumbs before serving. Also don’t forget the berries and cool whip!
Variations:
Chocolate Fudge Cheesecake
Use 1 small box of sugar free chocolate pudding.
Pumpkin cheesecake
¾ cup pumpkin, 1 tsp pumpkin pie spice, 1 tsp. cinnamon
White chocolate Cheesecake
1 small box of sugar free white chocolate pudding mix
Banana Cheesecake
1 small box of sugar free banana pudding, 1 ripe smashed banana
Lemon Cheesecake
1½ Tbsp. fresh squeezed lemon, Lemon zest of 1 lemon
Mocha cheesecake
1 Small box of sugar free chocolate pudding mix, 3 Tbsp. of instant coffee.
Coconut Lime Cheesecake
1 Tbsp. fresh lime juice, lime zest, 1 tsp. coconut extract, 3 Tbsp. shredded coconut add 6 points to cheesecake.
Reese’s Cheesecake
1 small box of sugar free chocolate pudding, 3 Tbsp. of PB 2 add 3 points to total cheesecake.

Pasta n Spinach Pesto
Serves 4 6 WW or Healthi points
8 ounces uncooked whole wheat spaghetti or linguini
2 ½ Tbsp fat free cream cheese or 2 laughing cow wedges
4 ½ cups washed, dries fresh spinach
2 Tbsp water(save ¼ cup of pasta water)
1 ½ Tbsp olive oil
2 small cloves of minced garlic
1 tsp lemon juice
Cook pasta per directions on package. In food processor, blend spinach, 2 Tbsp. water, salt n pepper, oil, lemon juice, and garlic. Blend until smooth. Place drained pasta back into saucepan and stir in cream cheese and pasta water. May need to place on low heat. Add pesto sauce and stir to mix. Top with a sprinkle of parmesan cheese. Each serving will yield about 1 ¼ cups of pasta.

Peanut Butter Brownie
Serves 9
1 WW point and Healthi bites
1/4 cup unsweetened dates
15 oz. can no salt chickpeas drained and rinsed
1/2 cup PB2 powder
1/3 cup pumpkin puree
1/4 cup applesauce
2 egg whites
2 Tbsp flour
1/3 monk fruit sweetener
1 tsp baking powder
pinch of salt
1/2 tsp vanilla
2 Tbsp crushed peanuts
Plump dates up in hot water for about 10 minutes. Drain and place in food processor. Set aside 2 Tbsp of PB2 powder and peanuts for later. Pulse dates, continue to blend add each item. Blend until smooth. Line an 9x9 pan. Spread batter in pan. Mix 2 Tbsp PB2 powder with a little water to make a slightly runny sauce. Drizzle over brownies sprinkle with crushed peanuts. Bake at 350 for 30 - 35 minutes. knife or toothpick inserted and comes out clean. Cool for at least an hour. Brownies are better is they sit overnight in the fridge.

Peanut Butter Protein Balls
WW and Healthi points Total recipe 40
Divide by how many balls you make for point value per ball.
I make about 20 balls for 2 points each
1 cup old fashioned oats
1/2 cup protein powder(vanilla or chocolate works)
1/4 cup skim milk(or other nut milk)
1/2 cup PB2 powder (mix with water to get Peanut butter consistency)
1/2 tsp vanilla
1/4 cup sugar free maple syrup
5 Tbsp mini chocolate chips
Blend oats in food processor to make a course oat flour. Transfer to mixing bowl add protein powder, maple syrup, reconstituted peanut butter,and vanilla. Gradually add milk until dough forms. Add chocolate chips, mix well. Refrigerate for 30 minutes. Using a tablespoon form into balls and refrigerate until firm. these freeze great, Put in container or zip lock label with point value and toss in freezer for on the go pick me up. Like a little candy bar bite.

Porkchops and Ginger Apples
Serves 4
5 WW points and Healthi bites
1 tsp. ground coriander
¾ tsp salt
½ tsp cumin
¼ tsp black pepper
2 tsp olive oil
4 – 4-ounce lean pork chops
½ cup diced red onion
1 Tbsp fresh grated ginger
2 apples cored and sliced.
1 – 1 ½ cups chicken broth
2 Tbsp stone ground mustard
¼ cup chopped parsley
In a small dish mix coriander, ¼ tsp cumin, salt, and pepper. Rub both sides of pork chops and let rest at room temperature for 15 minutes. Heat oil in skillet on medium heat. Cook Pork chops on both sides for about 4-6 minutes depending on thickness. Transfer to a plate and cover to keep warm. Sauté ginger and onions for about 2 minutes. Add apples str and cook for another 2 minutes. Whisk mustard into 1 cup of broth and add to the skillet. Add porkchops bring to a simmer(you may need to add more broth if it is to dry) Simmer for about 2 – 3 minutes more. Transfer to a serving plate and cover with a little broth. Top with chopped parsley.

Salmon Panzanella Salad
Serves 4
3 SP without croutons
1 lb. baked Salmon fillets cool
½ cup roasted red peppers
Dressing
1 Tbsp lemon juiced (save some lemon zested for garnish)
3 Tbsp red wine vinegar
1 Tbsp olive oil
Salt pepper
Whisk set aside
Prepare salmon fillets by baking or broiling. Season with salt n pepper. While salmon is cooking prep veggies. Careful not to overcook the salmon. It is better to remove from heat when still a little raw. Fish keeps cooking even after you remove it from the heat. Remember not to over cook or it will be dry.
In large bowl toss 1 small English cucumber diced, ½ small red onion diced, 8 kalamata olives, ½ lb. cherry tomato halved, 1 Tbsp. capers, 1 cup fresh basil torn, 2 leaves of leaf lettuce torn.
Divide veggie onto 4 plates, top with 4 oz salmon, Drizzle ¼ of dressing, top with red peppers and garnish with croutons.
Tip homemade croutons. Us 1 keto hamburger bun. Spry both sides with cooking spray, sprinkle with seasoning, cut into cubes and air fry until dried. One bun into croutons is 1 point.

Skinny Potato Salad
Serves 4

1 cup of baked or boiled cubed potato
2 cups cauliflower cut into the same size pieces as the potatoes
¼ cup fat-free mayonnaise
1/3 cup nonfat plain Greek yogurt
2 Tbsp. sliced black olives.
3 hard-boiled eggs diced.
2 Tbsp mustard (or to taste)
Salt & Pepper
4 Tbsp dill relish
1/3 cup diced red onion.
¼ cup diced celery
¼ cup fat-free shredded cheddar cheese
Steam cauliflower until done but not mushy, leave it firm. It will still cook for a while setting.
Mix all veggies then add mayo, yogurt, and mayo. Let it set for a couple of hours. It’s better when it sits.
This is delicious, and you can't hardly tell it's cauliflower!! Try it before you knock it.

Slow Cooker Ranch Chicken
1 lb. Chicken Breasts
1 pkg or 4 Tbsp Ranch dressing mix
1 ½ cup chicken broth
12 oz baby potatoes
1 lb. carrots

Place potatoes and carrots in slow cooker. Lightly brown chicken. Place on top of potato and carrots. In a small bowl whisk broth and ranch mix. Pour over chicken and veggies. Cook on low for 4 -6 hours. Test chicken to make sure it is cooked. The time may be longer if the chicken pieces are very thick.

Spicey Peanut Chicken
Serves 4 3 Weight Watcher and Healthi points
¼ cup powder peanut butter
¼ cup warm water
¼ cup sugar free BBQ sauce
Jalapeno minced (to your taste)
1 lb. chicken breast cut into stripes
Chopped green onions
4 tsp crushed peanuts
Mix peanut butter powder and water in a bowl. Stir in BBQ sauce, minced jalapeno. Spray pan and cook chicken coat with sauce, flip coat with sauce. Add remaining sauce heat and divide into 4 servings top with 1 tsp of crushed peanuts and green onions.

Stroganoff

Serves 4 6 WW points and Healthi bites

2 Tbsp olive oil
1 lb. thin sliced moose or beef
2 tsp I can’t believe it’s not butter
½ onion, sliced
1 cup mushrooms sliced
2 cloves garlic minced
¼ cup red wine
1/3 cup fat free sour cream
1/3 cup nonfat Greek yogurt
8 oz. cooked whole wheat egg noodles
1 bay leaf
1 ½ cup beef broth
1 ½ Tbsp stone ground mustard
Sear meat for 1 – 2 minutes. Remove from heat. Sauté onions and mushrooms caramelized about 8 – 10 minutes. Add garlic, stir return meat to skillet. Add wine and cook about 2 – 3 minutes. Add broth, mustard and bay leaf. Cook on high for 8 – 10 minutes until liquid reduces to 1/3. Reduce heat to a low simmer. In a separate bowl mix yogurt & sour cream. Temper sour cream mixture to keep from curdling(tempering is done by taking a tbsp. of hot liquid and mixing it into the sour cream, add another tbsp. Do this until the sour cream temp is warm. The warmer it is the less chance of curdling) Stirring the sour cream without tempering will cause it to curdle. Whisk in the tempered sour cream mixture. Toss in noodles and serve. Garnish parsley.

Teriyaki Salmon
Serves 2 3 WW and Healthi Bites
8 oz. fillet salmon
4 oz mushrooms
10 stalks asparagus
4 green onions slice
1 tsp toasted sesame seeds
Marinade
¼ cp soy sauce
¼ cup white wine
1 packet sweetener
2 tsp sesame oil
1 tsp. honey
1 tsp fresh ginger
Chile flakes

Mix marinade in a gallon zip lock bag and let rest for 15 minutes. Place fillet, mushrooms and asparagus in marinade. Mix gently to coat everything. Pour onto baking dish treated with a cooking spray. Cover fish with veggies. Bake at 350 for 25 minutes (depending on fish size) Top with onions and sesame seeds.

Watermelon Salad
1 watermelon diced
Fresh lime juice
Cilantro minced
Red onion minced
Feta cheese crumbles
Toss all ingredients together and serve.

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