White bean and kale soup 0sp

I made this in my instant pot on slow cooker but you could also use the soup setting for 15 minutes or until veggies are cooked and broth is amazing :)

My husband absolutely loved this soup and it will be made again!

White bean and kale soup 0sp Serving size 1 1/2 cups

• 1 medium onion chopped
• 1 large carrot chopped small
• 1 celery stalk chopped 
• 4 cloves of garlic (I used a garlic press for them) Use less if you don't like garlic
• 15oz can of fire roasted diced tomatoes or diced tomatoes with seasonings
• 4 cups of chicken broth low sodium (I used some that I had made)
• 1 tsp thyme dried
• 1 bay leaf
• 2 cans of white kidney beans drained and rinsed
• 4 cups of chopped kale (no stalk)
• ground black pepper
• you could add salt depending on the broth you use but I didn't need any as it was very flavorful

I sprayed my instant pot with not stick (you could use some olive oil) and sauteed the onion, carrot, celery and garlic for 3-5 minutes just till the onion and garlic start to get soft and lightly cooked you don't want to burn them.

Add it all the other ingredients except the salt and pepper.

Put in the slow cooker for 4 hours depending on your slow cooker.

Add salt and pepper to taste.

Enjoy!

Individual scalloped potatoes

I was experimenting today and first I tried a smaller version for 2sp but it really wouldn't satisfy me for dinner so eventually I figured this size would do just that!

Individual scalloped potatoes a single serving

• They worked out to be 2sp or sf with fat free cheese  

1. 2.5 oz raw potato sliced on the thinnest blade of my mandolin I leave the skin on.
   The thinner the slice the quicker they cook.
2. very thinly sliced onion
3. 1  Tbsp fat free cream
4. salt and pepper to taste
5. few shakes of granulated garlic, parsley if you want to use
6. 1/2 oz light cheese shredded
7. non stick butter flavor spray or 1/2 tsp olive oil

I used 1/2c ramekin dishes.

Mix the cream, salt and pepper and garlic.
Spray the ramekin dish with non stick spray.
Place 1/2 of the potato slices in the dish, then the onion.
Drizzle half of the cream mix over the potato and onion.
Top that with the rest of the potatoes.
Drizzle the rest of the cream mixture.
A quick spritz of butter flavored spray.
Cover with foil and bake at 325 for 45 minutes or until tender. I used my toaster oven but you could put them in the oven with other things.
Remove the foil and add the rest of the cheese and bake for another 5-10 minutes.
Cheesy, garlic yummy potato!

You could add ham etc as well. 
Even make it with sweet potato

cauliflower hash browns Simply Filling style

Now I'm not one of those people who like replacing mashed potatoes with cauliflower. No thank you just give me the potatoes :)

However I love these cauliflower hash browns. It is what it is. It's also simply filling!

Cauliflower hash browns

Cauliflower broken into small pieces. I cut the stems off.
Olive oil today I used 2 tsps for my daily healthy oils
Seasonings I love using some sea salt, pepper, smoked paprika and a bit of garlic

It's that easy. The secret is the sea salt and the smoked paprika definitely worth buying if you haven't already got it.

Just put all in a pan and fry away. Keep cooking till really nice and browned. Today I added some onion but I usually don't.

Breakfast roll ups!

Love these and they're easy to grab and carry when you're on the go in the morning :)

Breakfast roll up Simply Filling

2 eggs or 1 egg and 2 egg whites or 1/2c egg substitute or all egg whites whatever you like to use!
Canadian bacon or extra lean ham
fat free cheese if you want to keep it Simply Filling or light cheese if you don't mind using your points
1 light flatout I love these because they are BIG but if you don't have any a tortilla would work but wouldn't hold as much so maybe just 1 egg etc

Today: I used some chopped green pepper, onion, jalapeno and I like them cooked so I lightly sauteed them before I added them to the roll up :) ham, a slice of processed fat free cheese and 1 egg 2 egg whites

Other possible additions: fresh or leftovers
chopped peppers
chopped onions
chopped spinach
mushrooms
chopped tomato
jalapeno peppers
or any other veggies you have leftover or in the fridge :) This is a great way to eat them up

Marinated mushrooms

You could use the oil towards the daily oil allowance and they'd be Simply Filling or 1pp/serving!

1 packet of mushrooms wiped with a paper towel

Put a pot of water on the stove and bring to a boil. Add mushrooms for 4 minutes.

While they are boiling in a bowl or a canning jar (which I like because I can easily shake them up to distribute the marinade) add:
1/2 tbsp olive oil
3 tbsp balsamic vinegar
1/2 tsp garlic powder
2 tbsp light soy sauce or braggs liquid aminos
red pepper flakes to taste
I don't add salt

When the mushrooms are cooked add to the marinade and let cool to room temperature before putting them in the fridge.

Spicy pickled green beans (and carrots)

This is my favorite pickled green bean recipe! Found the recipe here I do sometimes have to add just a bit more vinegar to get it to cover all my veggies. This time I added carrots :)

Spicy pickled green beans and carrots 0pp

1 lb of green beans trimmed (I cheat and buy a bag already trimmed)
2 cups of rice vinegar
1/4 cup of sugar
2 Tbsp kosher salt
6 small dried chili peppers
1 tsp of multi colored peppercorns
3" piece of kombu dried kelp or seaweed (I didn't have any this time and it's not a big deal)
lemon slices

Bring a large pan of water to a boil and blanch the green beans and carrots for 3 minutes. They still want to be crisp.

While bringing the water to a boil put all the other ingredients except the lemon in a small pan and bring to a boil. As soon as it boils pour it over the hot veggies and lemon slices.

Drain and put the hot beans and carrots into a heat proof container/bowl. Put the lemon slices on top. And pour the hot pickling liquid over it. Slice open the hot chilies if you want it spicier.

Portobello bacon cheese mushroom

I made this for breakfast today :) Points depend upon whether you use bacon and how much cheese cheese. Mine came to 2pp

Portaobello mushroom
Thick slice of tomato
1 crispy slice of bacon (made an extra one yesterday)
Light cheese

Take out the stem of he mushroom, some people scrape out the black scales I didn't, and either pan fry or bake. I popped mine in my toaster oven on 350 until cooked. Turn it over to get the juices out.

When cooked put it bottom side up, add tomato slice, crumbled bacon and cheese and put under broiler for a minute or leave in frying pan until cheese is melted.

Mushrooms (to go on or beside steak)

These are a great side dish! Very easy to make. I count the olive oil as my 2 tsp allowable/day on simplyfillling.

package of button mushrooms we love this so it just makes 2 good portions
1 tbsp olive oil
light soy sauce (sorry I don't measure but approximately 1/4c)
2 cloves of garlic chopped

Put olive oil and soy sauce in a pan on medium heat.
Put mushrooms in and stir to coat mushrooms in sauce.
Add garlic.
Simmer until cooked and stir every now and then to turn the mushrooms. I find the mushrooms are done when they've soaked up most of the soy sauce.

Smashed potatoes

Smashed potatoes 100% Simply Filling


Small new potatoes
Olive oil
Garlic fresh or powdered
Sea salt
Black pepper
herbs of your choice

Boil your potatoes until just done. You can also cook them in the microwave but be sure to prick them with a fork before cooking so they don't explode.

Place on a pan (I use non stick foil to make cleaning up easy). Take a potato masher and gently push down on each one until smashed :). Drizzle olive oil on top, sprinkle garlic powder, sea salt, pepper and whatever herbs you like on top. I cook these in my toaster oven if I have nothing else in the big oven. Cook until crisp and browned. I like to flip them over to get both sides crisp.

You may notice I didn't put how many potatoes or how much olive oil. Well I'm only cooking for two and I do measure my oil but it depends of how many oil servings I have already used that day. Or if I've even had any yet :) I'm doing Simply Filling so I am allowed 2 tsp of olive oil without have to count them.

So if you're counting points then measure your potatoes and your oil. Remember if you're making enough for two that you'll divide the oil amount in two.

Green Beans with Mushrooms and Olives

This is one of those recipes that I come across that just sounds plain weird. Take my word though that if you like green beans, mushrooms and olives you're going to love this!

Original recipe found here: http://www.familyfreshcooking.com/2013/04/24/green-beans-with-beech-mushrooms-olives-recipe/

I make this the day before I'm going to have it because the longer it marinates the better it  is.

I don't use beech mushrooms just because I couldn't find them so I just use whatever ones I can find.

Green beans with Mushrooms and olives serves 4     4pp or SF +1pp

1 lb fresh green beans with ends trimmed
1 pkg 8oz of mushrooms I chop them in half depending on the size
2 tbsp of good quality olive oil
garlic (original recipe calls for garlic salt but I like less salt so I use chopped garlic)
Black pepper and salt to taste
1/2c sliced green olives with pimento (keep about 1 tbsp of the olive juice)
1/4c green onions sliced thin

Heat olive oil in pan. Add green beans, garlic, sea salt and pepper and cook 5-6 minutes or until softened and bright green.  Add mushrooms and olives and olive juice. Toss. Cook for another 2 minutes.  Serve hot or cold ( I love it cold) and top with green onions.

You could make it less points with less oil but it really is worth every point :)

*Simply Filling +1pp for the olives (calculating the olive oil as part of the GHG) per serving or

*4pp per serving