Jess's Recipes

Parmesan Zucchini Sticks with Smoky Roasted Romesco Sauce Crunchy breaded zucchini spears are delicious dipped in a summery sauce of roasted red peppers. The sauce is a zesty embellishment for grilled meats, too. Yield: 8 servings (serving size: 6 zucchini sticks and 1/4 cup sauce)3 pts. per serving. Sauce: 3 medium red bell peppers 2 plum tomatoes, halved lengthwise 1/2 cup (1/2-inch) cubed French bread baguette, crusts removed 1 1/2 tablespoons smoked almonds 1 tablespoon extravirgin olive oil 1 tablespoon sherry vinegar or red wine vinegar 1/4 teaspoon Spanish smoked paprika 1/4 teaspoon kosher salt 1/8 teaspoon ground red pepper 1 large garlic clove Zucchini: 3 large zucchini (about 1 1/2 pounds) 1 cup dry breadcrumbs 1/2 cup panko (Japanese breadcrumbs) 1/4 cup (1 ounce) grated fresh Parmesan cheese 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 1/2 cup egg substitute Cooking spray 1. Preheat broiler. 2. To prepare sauce, cut bell peppers in half lengthwise; discard s

3 medium eggplants 3/4 Cup parsley (more if needed depending on taste), leaves removed from stems 3 large garlic cloves, cut into thirds 2 to 3 C Italian breadcrumbs depending on consistency 1 1/2 C grated Romano cheese (from Arthur Ave if possible) olive oil if necessary to add moisture to balls 1. Roast eggplants at 350 degrees for1 hour. To roast, cut in half, score and put a little salt on top. 2. Clean eggplant out from skin and put into large mixing bowl. Add parsley and garlic and process until smooth. Scrape sides down as needed. Process until consistency of hummus - chunky and wet! 3. Remove mixture and return to mixing bowl. Add breadcrumbs and cheese and mix well. Should be the consistency of meatloaf. 4. Roll into balls approx. 1 inch each - ping pong ball size. Place on sprayed cookie sheet 5. Bake in a 375 degree oven for 30 minutes 6. Turn halfway through

1 medium onion, diced 3 to 4 garlic cloves, minced 1 carrot, finely grated 1/2 can black beans, slightly drained 1/2 of 1 baked sweet potato, flesh scooped out 1/2 cup quinoa, cooked (I was confused by this direction, not sure if it meant half a cup of cooked quinoa or what–so I interpreted it as, take 1/2 cup dry quinoa and prepare it, and use what results–which is way more than 1/2 cup after it’s all soaked, of course! That seemed to work fine, so I think that is what they meant.) 1/2 cup bread crumbs 3 Tb chopped cilantro (I used 1 Tb dried) 2 Tb tomato paste or ketchup hot sauce or cayenne pepper to taste 1 tsp balsamic vinegar Salt and pepper to taste 1. Saute onion and garlic in non-stick skillet. 2. Add beans to pan and cook for 2 minutes more, stirring now and then. 3. Turn off heat. Mash beans in pan till they’re about half crushed. Put in big bowl with all the rest of the ingredients and mix thoroughly. If too moist, add more bread crumbs. 4. Form into patties. Grill or bake.

1 pound(s) cooked shrimp, peeled, coarsely chopped (about 2 cups) 1 cup(s) mango(es), diced 1 cup(s) cucumber(s), diced (I omitted this) 2 Tbsp mint leaves, fresh, minced 1 tsp green hot chili pepper(s), serrano-variety, minced (or to taste) 1 Tbsp olive oil, extra-virgin 1 Tbsp fresh lime juice 2 tsp lime zest 1/2 tsp kosher salt 1/2 tsp sugar Instructions 1. In a medium bowl, combine shrimp, mango, cucumber, mint and pepper. 2. In another bowl, whisk together oil, lime juice and zest, salt and sugar; toss with shrimp mixture. Yields about 1 cup shrimp salad per serving. Notes Using precooked shrimp is a great timesaver in this dish but feel free to substitute leftover cooked shrimp in its place. If you’d rather cook your own shrimp, either steam, grill or saute them until pink and cooked through (time varies by size of shrimp). Just be sure to chill the cooked shrimp well before coarsely chopping and tossing with the other ingredients. POINTS® Value: 4 Servi

2 medium kiwifruit, peeled and coarsely chopped 1/2 cup(s) water 1/2 cup(s) orange juice 4 cup(s) seltzer Instructions Puree kiwi, water and orange juice in a blender or food processor until smooth, about 2 minutes. Add the puree to a large pitcher filled with ice, and pour in seltzer; stir lightly and serve. Yields about 1 1/4 cups per serving. Zero points per serving.

1/2 pkg. whole wheat dough 3-4 cut up tomotoes (use the best quality tomato you can find) sliced zucchini sliced onion sliced mushrooms 1/2 c fat free mozzarella fresh basil Preheat oven to 400. Form dough into pizza shape by hand. Spread dough with garlic, then add veggies. Salt and pepper. Cook for 15-20 minutes until dough seems done. Add cheese, and sprinkle on olive oil (1/25 T)and basil. Cook for about 5 minutes more until cheese is melted. Wait until pizza cools slightly to slice and serve. Serves 2 adults-8.5 pts for half a pizza.

Spicy Grilled Tuna with Garden Salsa 6 large cloves of garlic unpeeled 3 jalapeño chiles, stemmed 1/4 cup fresh lime juice 1 teaspoon salt, divided 4 tuna steaks (5 ounces each, about 3/4 inch thick) 2 cups diced heirloom tomatoes 1/4 cup diced red onion 1 tablespoon fresh cilantro, finely chopped 1 tablespoon fresh mint, finely chopped 1 tablespoon fresh basil, finely chopped Vegetable oil cooking spray Roast garlic and jalapeños in a small, dry skillet over medium heat, turning occasionally, until soft (both will blacken in spots), 5 to 10 minutes for jalapeños, 15 minutes for garlic. Cool, then peel garlic. Puree garlic, jalapeños, lime juice and 1/2 teaspoon salt in a blender until smooth. Scoop 1/2 cup puree into a 13" x 9" glass baking dish. Place fish on puree, flipping once to coat both sides. Cover dish; refrigerate 10 to 20 minutes to marinate. Transfer remaining puree into another bowl for salsa. Mix in tomatoes. Rinse onion in a small strainer under cold water; dr