Steamed Broccoli with Romesco Sauce

I subscribed to Food Network Magazine for YEARS.  When I began my healthy lifestyle, I realized quickly that there weren’t too many recipes featured monthly that I could make without a whole lot of modifications.  And, flipping through its beautiful pages of decadent foods were just reminding me of all that I wouldn’t be eating.  Like many other non-helpful habits, this one had to go…

Every January, I am reunited with this old friend by way of it’s “Light” issue that is published at the first of every year.

Food Network Magazine Light Issue 2014 | No Thanks to Cake

I picked up a copy at Sprouts last week and spotted a few items I definitely want to make (including that soup on the cover… how great does that look!?)

The first recipe I made was a lovely dipping sauce that I found deep within the magazine.  Now, most people don’t get too excited about steamed broccoli, but when you pair it with a spicy romesco sauce… it turns into a party.

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

 

While I’d eaten romesco sauce in restaurants, I had never made my own… and this version (slightly modified by yours truly) is an insanely delicious pairing to steamed broccoli, and something I’ve been enjoying with dinner for the past few days.  It’s nutty, it’s smoky, and it’s guilt-free.  If you’re starting to get bored with your broccoli, here’s your answer!

Steamed Broccoli with Romesco Sauce

Adapted from Food Network Magazine

Makes 1/2 cup sauce

Serves 4

INGREDIENTS

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

1 clove garlic

1 Tbsp. olive oil

1.5 oz. roasted red peppers, drained

1/4 cup walnuts

1 Tbsp. water

1 Tbsp. chicken broth

1/2 Tbsp. tomato paste

1/2 Tbsp. sherry vinegar

1 tsp. smoked paprika

dash of cayenne pepper

1/4 tsp. kosher salt

INSTRUCTIONS

1.  Add all your ingredients to a food processor, and pulse until smooth.

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

2.  Steam your broccoli, using your favorite steaming technique.  Note:  I used a Ziploc bag with a splash of water in the microwave for a minute.

3.  Serve broccoli with 2 Tbsp. of sauce on the side, and begin dipping!

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

4.  Store remaining sauce in a cute little container, like this one from Anthropologie.  It says “smidgen” for goodness sake… so cute!

Steamed Broccoli with Romesco Sauce | No Thanks to Cake

Per 2 Tbsp. serving:

CAL 78; CARB 2g; FAT 8g; PROT 1g; FIB 1g; WW Points Plus: 2

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Creamed Spinach Veggie Grands Pizza

I’ve been talking about making this dish for WEEKS.  It’s one of those old time favorites that I remember making with my friend Jen.  I think the original idea for the crust came from Pillsbury themselves, maybe from a magazine or the Sunday coupon flier.

Wherever it originated, I am so glad we found it!

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

When I lived with Jen way back when, this used to be one of our staples.  Because… what makes a better pizza than a can of Grands and a package of creamed spinach.  I can’t think of anything… and it was always fun to load the little pizza up with whatever we had in the fridge.

It was always delish, regardless of the toppings, but making it with creamed spinach (or creamed spin, as we called it) made for the BEST Grands pizzas ever… TRY THEM!

Creamed Spinach and Veggie Grands Pizza

Serves 1

INGREDIENTS

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

1 Golden Wheat Reduced Fat Grands Biscuit

1/3 cup creamed spinach

2 cloves garlic

3 black olives

1/2 roma tomato, diced

2 broccoli florets diced

2 Tbsp. shredded mozzarella

INSTRUCTIONS

1.  Preheat your oven to 375 degrees.

2.  Roll out your Grands biscuit with a rolling pin, and move it to a baking sheet.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

3.  Prepare your creamed spinach in the microwave per the package instructions.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

4.  Measure out 1/3 cup of creamed spinach and spread it on the Grand.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

5.  Top with veggies.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

6.  Add the cheese, and top with olives.  Sprinkle with crushed red pepper, if you like it spicy!

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

7.  Bake pizza for 10-13 minutes, or until pizza is browned.

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

8.  Slice your pizza and get ready to be amazed…

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Creamed Spinach and Veggie Grands Pizza | No Thanks to Cake

Per entire recipe:

CAL 275; CARB 37g; FAT 12g; PROT 9g; FIB 3g; WW Points: 8

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Jenny Volumizing: Twice Baked Broccoli-Cheese Potato

Remember when I told you that I started the DietBet?  The trip to Chicago kind of jacked up my progress.  EEKS!

It’s not that I ate THAT bad when I was there, but I just got out of my groove.  The WORST…

So, tonight, I did what I know works.  I fixed myself a Jenny Craig meal, only volumizing it considerably!  I know that the Jenny foods will be perfect for getting me back on track.  Afterall, portion control is HUGE for me, and Jenny’s pre-packaged foods are PERFECT to keep me in check.

I was digging through my freezer and found a JC Broccoli & Cheese Potato.  While this is usually a lunch item, it just sounded perfect for dinner.  Wait until you see what I did with it….

This two-ingredient recipe made the most creamy, flavorful potato and the potato was just bursting with broccoli.  LOVED IT!  And, adding the broccoli and cheese only adds an additional 40 calories (no big deal!)

Next time I make it, I’ll add a little fresh broccoli too, but I didn’t have any in the fridge tonight.  Let me know what you think!

Also – - If you are looking for other Jenny Craig Volumizing Recipes, click here to view my recipes page.  Scroll all the way down for a section dedicated to Jenny meals – - Enjoy!

Twice Baked Broccoli-Cheese Potato

Serves 1

INGREDIENTS

1 Jenny Craig Broccoli & Cheese Potato

1 Green Giant Just for One Broccoli & Cheese, single serving

cooking spray

salt

pepper

INSTRUCTIONS

1.  Preheat the oven to 400 degrees.  Cook the broccoli and cheese in the microwave for 2.5 minutes.

2.  Remove the potato from the packaging and place it on a plate.  Heat in the microwave for 4 minutes.

3.  Scoop out the potato from the skin and place it in a small bowl.

4.  Add the broccoli and cheese to the bowl and mix well, mashing the potato.

5.  Spray a baking pan with cooking spray, and add the potato skin.  Fill it with the potato and veggie mixture.  Note:  It will be REALLY full…

6.  Bake at 400 degrees for 5-7 minutes until the top of the potato lightly browns.

7.  Move to a plate, and add salt and freshly ground pepper.

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HG’s Easy Macaroni and Cheese

Last week, Julie shared that her favorite way to eat Laughing Cow Cheese is to make it into Hungry Girl Macaroni and Cheese.

WHAT??  Macaroni and cheese with Laughing Cow??  A few months back I was on a Mac and Cheese hunt, and I can’t believe I didn’t find this recipe then!

Thanks, Julie, for introducing me to this amazing recipe that I’m sharing with you all today!  The original recipe makes enough for 4 servings, but my version is just for one.  I also “volumized” my portion by adding some extra fresh broccoli to the mix.

While some consider mac and cheese to be a side dish, this dish has enough volume to be a full meal.  Totally up to you, but that’s my recommendation!

Hungry Girl’s Easy Macaroni and Cheese

Inspired by Hungry Girl

Serves 1

INGREDIENTS

2 oz. uncooked high fiber or whole wheat pasta

1/2 to 1 cup fresh broccoli, chopped

1 container Green Giant Just for One Frozen Broccoli with Cheese Sauce

1 wedge Laughing Cow Cheese, Light Swiss flavor

salt and pepper, to taste

INSTRUCTIONS

1.  While the water boils for your pasta, cook your broccoli in the microwave.  Note:  I cook my broccoli in a simple ziplock bag with a little bit of water, cooking it for about 1-1.5 minutes until done.

2.  Cook pasta per the package instructions and drain.  Note:  I always recommend measuring out your pasta with a food scale.  Different shaped and types of pastas weigh in differently.  The High Fiber Barilla Mini Rotinis I used only took THREE minutes to cook – - AMAZING!

2.  While the pasta is cooking, cook your Broccoli and Cheese in the microwave at the same time.

3.  While the pasta and broccoli and cheese are cooking, combine the Laughing Cow Cheese and broccoli in a bowl.

4.  Combine the broccoli, cooked pasta, broccoli, and Laughing Cow Cheese in a bowl.

5.  Once combined, add salt and pepper to taste.  Move to a bowl and enjoy!

Per entire recipe serving:

CAL 275; CARB 51g; FAT 4g; PROT 10g; FIB 9g; WW Points Plus: 7

 

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