Recipe 65 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: This is 16 points!! Rejoice! But then there's the mashed potatoes.... hmmm. I say swap out beef for super lean turkey or chicken to lighten it up! This recipe can be found in Deb Perelman's "The Smitten Kitchen Cookbook" or her site: Tomato… Continue reading Tomato Glazed Meatloaf’s with Brown Butter Mashed Potatoes Review
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Pancetta, White Bean and Swiss Chard Pot Pies Review
Recipe 54 from The Smitten Kitchen Cookbook by Deb Perelman WW Note: So you're going to need to enjoy this on a day where you're willing to use 34 points....that is if we're talking about leaving the recipe alone without any skinny modifications. You won't regret it, this is utterly delicious and a impressive dish… Continue reading Pancetta, White Bean and Swiss Chard Pot Pies Review
Gnocchi in Tomato Broth Review
Recipe 39 from The Smitten Kitchen Cookbook by Deb Perelman I am very proud of this little dish! I was really nervous making gnocchi because it seems hard but Deb does a very kind job of encouraging her readers to understand it has been made out to be a tad more complicated then they may… Continue reading Gnocchi in Tomato Broth Review
Cranberry Bean Salad with Feta and Walnuts Review
Recipe 26 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: the only thing that cost you points in this recipe will be the walnuts (6 points) and the feta (1 point). It is 2 points for a serving. Or if you'd rather...eat the whole thing for 7 points! Enjoy!! Okay, I sadly found… Continue reading Cranberry Bean Salad with Feta and Walnuts Review
Iceberg Stack with Blue Cheese and Radishes Review
Recipe 21 from The Smitten Kitchen Cookbook by Deb Perelman WW Notes: Just as a base, I'm using reduced fat buttermilk and mayo to get a 7 point salad as one of 5 portions. Your points are high for the blue cheese, pancetta, and mayo. So, if you have a low fat blue cheese dressing… Continue reading Iceberg Stack with Blue Cheese and Radishes Review
