Mattar Paneer

Mattar Paneer | Simply Scrumptious by SarahOkay, I know that it has been more than a week since my last post, but I finally have the recipe for mattar paneer ready!  One last meatless lenten recipe! I have been crazy busy (all good things!), so unfortunately I have not had a lot of time to blog.  Luckily I have today off from work for Good Friday today, so I have some time to blog today!  Speaking of which, I wish you all a Happy Easter!!!

Mattar Paneer | Simply Scrumptious by Sarah

Mattar paneer is basically a pea and cheese curry dish, that I serve over rice!  It is delicious and pretty easy to make!  A nice meatless dish to make during lent.  I made it for my boyfriend Phil and myself, and even Phil enjoyed it, even though meat is basically the most important food for him!  I made my own paneer to use in this dish, but if you can find it in the store that would be fine as well.  I found that paneer is super easy to make, so if you would like to find out more about paneer and how to make it click here!  Anyways, here is the recipe!!Mattar Paneer | Simply Scrumptious by Sarah


  • 10oz of paneer cheese
  • 1 12oz bag of frozen peas
  • 1 small onion, finely chopped
  • 1 Tbsp olive oil
  • 1 28oz can of diced tomatoes
  • 2 tsp garam masala
  • 4 tsp curry powder
  • 1 tsp of red chili flakes (or more depending on how spicy you like it!)
  • salt and pepper to taste
  • 1/3 cup whole milk


Okay, so most recipes I looked at say to saute the paneer first.  I had terrible luck with this step as my paneer stuck terribly to my pan.  I do not do this step, and the paneer is fine added in later on without having been sauteed first.  In a large pot saute the onions and spices over medium heat until the onions are just translucent.  Add the peas to the mixture, and saute until the peas are heated through.  Add the tomatoes and bring the mixture to a boil and then reduce the heat to so that the mixture simmers for at least 20 minutes.  Stir in the paneer and whole milk.  I like to serve this over brown basmati rice!  Enjoy!

Serves: 6, WWP+: 6 per serving

Make Your Own Paneer Cheese

Hi Everyone!  This morning I have a really exciting post to share.  After trying Matter Paneer at an Indian restaurant I decided that it would be a really good dish to make for Fridays during lent.  But I couldn’t find Paneer anywhere, even at Wegmans!  So, I decided to make my own, and the process was surprisingly easy and super exciting!  And how cool is it to say “I made cheese today!”?

Make Your Own Paneer | Simply Scrumptious by SarahIn this post, I am going to explain how to make the cheese, and next week I will share my recipe for Matter Paneer.  So, some of you might be wondering what exactly paneer is.  It is an Indian cheese, that is kind of hard and does not melt.  It is really delicious and mild and is surprisingly easy to make!  Here is the recipe!


  • 1/2 gallon of whole milk
  • 2-3 Tbsp of lemon juice
  • salt
  • cheese cloth
  • colander


Place the milk in a pot and heat just so that it boils and then take it off the heat.  I like to stir frequently with a whisk, scraping the bottom of the pot, so that it does not stick to the bottom of the pot.  You need to make sure that you remove it from the heat immediately after it starts to bubble, otherwise the milk will easily boil over and make a huge mess!

Once you reach this stage, add the lemon juice and stir.  The milk should start to separate into curds and whey.  Keep stirring until the milk has completely separated.  If the milk does not separate completely, add some more lemon juice until it does.  See the picture below, for what the curds and whey should look like.  It is pretty amazing when it happens!

Make Your Own Paneer | Simply Scrumptious by Sarah

This is what the curds and whey look like when they are separating.

Once this has happened you will need to strain the curds from the whey.  I layer two sheets of cheese cloth in a colander and then pour the mixture in.  You can either save the whey to use for something else, or just place the colander in the sink and drain the whey.   At this point I also add some salt and stir it around in the whey.

Make Your Own Paneer | Simply Scrumptious by Sarah

Squeezing out the whey.

Once the mixture is cool enough, bundle the cheese cloth up and squeeze out as much whey as possible.  Flatten the cheese into a 1″ thick round disk, and place in a flat bowl.  Place another flat bowl on top and then weight it down with a large can or jar; I used canned tomatoes.  Let it press for at least 1 hour.  The paneer is now ready to use, or you can refrigerate it for up to a week!

Make Your Own Paneer | Simply Scrumptious by Sarah

Pressing the paneer.

There are lots of dishes you can make with paneer.  Next week I am going to share my recipe for Matter Paneer, but there are also other dishes you can make, like Saag Paneer, or Paneer Butter Masala.

This recipe makes almost 10 oz of cheese.  WWP+: 3pp per 1oz serving.

Here is a sneak peak of my Matter Paneer!

Make Your Own Paneer | Simply Scrumptious by SarahAdapted from this recipe.

Huevos Rancheros

Huevos Rancheros | Simply Scrumptious by Sarah Happy Saturday everyone!  I am sitting on my couch right now with a cup of coffee watching The Pioneer Woman on the Food Network… What a nice way to spend my morning!

Today I am going to share my recipe for huevos rancheros.  This meal was actually my boyfriend’s idea.  We were kind of joking around about this dish, and then I was like I think I could make this!  So we decided to give it a try!  I went on pinterest to get some ideas and to understand the basics of the recipe, and I came up with my own version.  I think it came out wonderfully, and it is an easy meatless meal, that is perfect for lent!  It is very filling dinner, and Phil and I both really enjoyed it!  I hope you all will give it a try and let me know how you like it!

Huevos Rancheros | Simply Scrumptious by Sarah


  • 1/2 cup chicken broth (or use vegetable broth if it is a meatless day)
  • 3 corn tortillas
  • 6 eggs
  • Dash of almond milk (or regular milk, I used almond because its all I had in the house)
  • 1/2 of an avocado, diced
  • 1 1/2 Tbsp olive oil
  • 1 tsp minced garlic
  • 1 15.5oz can of black beans, be sure to rinse and drain the beans
  • 1 oz panela cheese, finely diced (This is a really yummy mild Mexican cheese, but if you cannot find it I am sure shredded cheddar cheese would be fine too!)
  • 1 cup of Salsa (I like hot, but use whatever heat level you prefer)
  • 1 tsp Cumin
  • 3 Tbsp chopped fresh cilantro
  • Salt and pepper to taste
Huevos Rancheros | Simply Scrumptious by Sarah

I made Phil’s Huevos with only egg whites so that he could have more protein!


Firstly, I like to toast the tortillas.  I actually do this in the oven, so that I do not use too much oil frying them.  Place the tortillas on a cookie sheet and brush both sides lightly with olive oil.  I seriously think I use no more than  a teaspoon for all of them together.  Bake in the oven at 350 F.  After a couple of minutes flip them over so that they toast on both sides.  Take them out of the oven when they are lightly browned and crispy.

While you are toasting the tortillas, you can easily prepare the rest of the meal.  In a small sauce pan heat up the salsa over low heat and let it simmer until the meal is ready to be served.

The next part of the meal is home made refried black beans.  This is probably the most delicious and exciting part of the meal.  In a skillet pan, heat 1 Tbsp of olive oil and lightly saute the garlic.  Add the salt, pepper, and cumin to the pan and keep stirring the garlic.  Add the beans to the pan and fry them for a couple of minutes.  They should start drying out, and when this happens add the chicken or vegetable broth to thin them out.  Keep cooking them until they reach your desired thickness.

Lastly, we will cook the eggs.  Crack all of the eggs in a bowl and whisk them together with the dash of almond milk (or regular milk) and some salt and pepper.  Heat the remaining olive oil in a pan, and then add the eggs and cook them for a couple of minutes until they are scrambled.  And that is it!

Place the tortillas on the plates and top with the eggs and beans.  Spoon the warm salsa over the eggs, a sprinkle the fresh cilantro and cheese over all of the plates.  Serve with the fresh diced avocado.  Enjoy!

Serves: 3, WW P +:  11 per serving

Roasted Garlicky Asparagus

Hi everyone! It has been such a long time since I have blogged, and I have some exciting news! I am in training to be a Weight Watchers instructor and I am so excited to start! I have lost 46 lbs while on the program and it really works! I hope I will be able to help other people to do the same!

Roasted Garlicky Asparagus | Simply Scrumptious by SarahI kind of had a lull in ideas, but I am back, and my latest recipe is for asparagus. I don’t know why, but I have been in the mood for asparagus lately, and that led me to come up with this delicious way to prepare it. It is almost spring, so we will be in prime asparagus season, before you know it!

Besides being delicious, asparagus is also full of nutrients and is a healthy vegetable! Asparagus is an excellent source of Fiber, Protein, Vitamin A, Vitamin C, Vitamin K, Thiamin, Riboflavin, Niacin, Folate, Phosphorus, Potassium, Copper, Manganese, and Selenium [1]. Wow, that is a lot of nutrients! Roasted Garlicky Asparagus | Simply Scrumptious by Sarah

Here is the recipe and I hope you all will enjoy! Please let me know how it turns out for you!


  • 1 large bunch of asparagus
  • 1 Tbsp olive oil
  • 1 Tbsp minced garlic
  • salt and pepper to taste
  • 1 lemon


Pre-heat your oven to 375 degrees F. Wash and trim all of the asparagus. Place the asparagus in a baking dish that is long enough to fit the entire length of the asparagus. Drizzle the olive oil on top of the asparagus and then sprinkle the garlic and salt and pepper on the asparagus as well. Toss all of the ingredients until the asparagus is well coated. Bake for about 45 minutes, until the asparagus is tender and a little crispy on the edges. Squeeze some lemon juice all over the asparagus and use the rest of the lemon as a garnish to serve with the asparagus. Enjoy!

Roasted Garlicky Asparagus | Simply Scrumptious by SarahServes: 4, WWP+: 1 per serving


Honey Sesame Chicken

Honey Sesame Chicken | Simply Scrumptious by Sarah

Happy Hump Day!!!!!  Have you all seen the Geico hump day commercial?  I always look forward to hump day because every hump day morning at work there is a guy who impersonates the Geico camel and it is a funny way to start the day!   He actually sounds quite like the commercial!  You have to look forward to the little things in life sometimes!


Honey Sesame Chicken | Simply Scrumptious by Sarah

Today I am going to share with you a recipe that I found from Skinny Taste, which is one of my favorite blogs with Weight Watchers recipes.  I had been wishing for a new crock pot recipe, since it is SO nice to come home to fully cooked meal, so I looked on Pinterest and found this!   I made a few changes, based on what I had available at my apartment and came up with the following recipe!  Both my boyfriend Phil and I really enjoyed this meal and I hope you all will too!

Honey Sesame Chicken | Simply Scrumptious by SarahIngredients:

  • 1/4 tsp ground pepper
  • 1/4 cup soy sauce
  • 1/4 cup honey
  • 1/3 cup tomato paste
  • 3 Tbsp apple cider vinegar
  • 2 cloves of garlic, crushed
  • 1 Tbsp water
  • 1 tsp sesame oil
  • 1/8 cup chopped onion
  • 1 Tbsp chili sauce (I used Sambal Oelek)
  • 2 lbs chicken breasts (boneless, skinless)
  • 1 Tbsp cornstarch
  • 1/4 cup water
  • 1/2 tbsp sesame seeds, to use for a garnish
  • chopped scallions, to use for a garnish


Place the first ten ingredients in a bowl and whisk them together until they are well combined.  Place the chicken breasts in your crock pot, and then pour the sauce that you just created over the breasts.  Cook on low for 3-4 hours.  Take the chicken breasts out and shred them and set them aside.  Whisk the cornstarch into the 1/4 cup of water and add to the sauce that is left in your crock pot.  Cook this mixture on high for about 15 minutes, or until it is thickened.  Add the chicken back into the crock pot and stir until the chicken and sauce are well combined.  Serve the chicken in bowls, over brown rice.  Sprinkle each serving with sesame seeds and scallions.  Enjoy it!

Serves 8, WWP+: 4, per serving
Adapted from this recipe.
Honey Sesame Chicken | Simply Scrumptious by Sarah

Phil helped me to shred the chicken!