Lemony Spring-Vegetable Risotto

Ingredients:

• 1 lb. asparagus, trimmed and cut into 1-inch pieces
• 1 tsp. salt
• 5 1/2 cups Basic Vegetable stock or reduced-sodium vegetable broth
• 1 tbsp. extra-virgin olive oil
• 2 leeks, cleaned & chopped
• 3 garlic cloves, minced
• 1 tsp. finely chopped thyme, or 1/2 tsp. dried thyme
• 1 1/2 cups Arborio rice
• 1/3 cup dry white wine
• 1 cup thawed frozen baby peas
• 3 tbsp. fresh lemon juice
• 1 tsp. grated lemon zest
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp. freshly ground black pepper

Makes 6 Servings (1 1 /3 cups per serving)

1. Bring a large pot of water to a boil. Add the asparagus and salt, and cook just until bright green, 2 minutes. Drain and rinse the asparagus in a colander under cold running water to stop cooking; set aside.
2. Bring the stock to a gentle simmer in a large saucepan over medium-low heat; reduce the heat and keep it at a simmer.
3. Heat the oil in a large skillet. Sauté the leeks, garlic, and thyme until the leeks begin to soften, about 3 minutes. Add the rice and cook, stirring, until translucent, about 1 minute.
4. Stir in the wine and cook, stirring constantly, until it is absorbed, Add the stock 1 cup at a time, stirring until it is absorbed before adding more, until the rice is just tender but still slightly toothy. Add the asparagus, peas, lemon juice, and lemon zest with the last (1/2 cup) addition of stock. The cooking time from the first addition of stock should be about 22 minutes. Stir in the cheese and pepper; serve at once.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I think risotto is the ultimate Italian comfort food. It's creamy, flavorful, soothing and delicious. I've notice that the key ingredients to making a good risotto are Arborio rice, white wine, lemon juice, vegetables, garlic and Parmesan cheese. This risotto certain tastes like spring and it can also be enjoyed in the summer with summer vegetables as well. A well-made risotto is always creamy, mot mushy, so when you're cooking risotto, stir constantly. For a creamy and luscious texture, use Arborio rice or any other Italian medium-grain rice with a high starch content. Serve this as a main dish or as a side dish when you have company. They will love it.

Crab and Shrimp Cakes with Caper Sauce

Ingredients:

Sauce:

• 2 tbsp. capers, rinsed and drained
• 2 tbsp. mayonnaise
• 1 tbsp. fresh lemon juice
• 1/2 tsp. Dijon mustard

Cakes:

• 3 tsp. extra-virgin olive oil
• 1/2 lb. large shrimp, peeled and deveined
• 1 medium yellow or red bell pepper, finely chopped
• 2 medium shallots, finely chopped
• 1 lb. fresh lump crabmeat
• 1 large egg
• 2 tbsp. finely chopped chives
• 1 tsp. Dijon mustard

Makes 4 Servings (2 cakes per serving)

1. For the sauce: In a food processor, combine capers, mayonnaise, lemon juice, and mustard; pulse until capers are very finely chopped. Transfer to an airtight container and refrigerate until ready to use.
2. For the cakes: In a large nonstick skillet, heat 1 1/2 teaspoons of the oil over high heat. Add shrimp and cook until pink, about 1 minute per side; transfer to a plate to cool. Add pepper and shallots to the skillet and reduce the heat to medium; cook, stirring frequently, until just beginning to soften, about 2 minutes. Transfer to a medium bowl.
3. Place cooled shrimp in a food processor and pulse until finely chopped. Add to the bowl with pepper and shallots. Add crab, egg, chives, and mustard to shrimp mixture; stir well. Form mixture into 8 cakes, 1 inch thick. Transfer to a plate, cover with plastic wrap, and refrigerate for 30 minutes.
4. In the same large skillet, heat the remaining 1 1/2 teaspoons oil over medium heat. Add cakes and cook until golden on the outside and warmed through, about 4 minutes per side (turn carefully). Divide among 4 plates and serve warm, topped with caper sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a sophisticated and healthy take on traditional crab cakes. There is a sizeable share of protein in these crab cakes as well as vegetables. I highly recommend adding minced garlic when cooking the vegetables because garlic always makes everything taste better. The caper sauce goes well with these cakes; they add a nice, creamy zing to the cakes. I do recommend adding a touch of bread crumbs to the cakes inured to hold them together. I also recommend serving a small salad along side these cakes for a more filling meal.

Frozen Vanilla-Bean Yogurt

Ingredients:

• 1/2 vanilla bean
• 2 cups plain low-fat yogurt
• 2 cups fat-free half-and-half
• 1 cup packed light brown sugar
• 1 tbsp. fresh lemon juice
• 1 tsp. grated lemon zest
• pinch salt

Makes 8 Servings (1/2 cup per serving)

1. With a small sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Combine the vanilla- bean seeds and the remaining ingredients in a large bowl, whisking until the sugar is dissolved.
2. Pour the yogurt mixture into an ice-cream maker and freeze according to the manufacturer's instructions. Transfer the yogurt to a freezer container and freeze until firm, at least 2 hours or up to 6 hours. This frozen yogurt is best served the day it's made.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what frozen yogurt should taste like: cold, creamy and flavorful. The vanilla really adds a flavorful punch to the yogurt. The lemon zest and juice add a nice kick of zest to the yogurt. This frozen yogurt tastes better than what you would get at the yogurt shop. You can even add your own toppings like fresh berries, nuts or dark chocolate chips for that authentic yogurt shop taste.

Espresso-Glazed Chocolate Brownies

Ingredients:

• 1/4 cup whole wheat pastry flour
• 1/4 cup all-purpose flour
• 1/2 tsp. baking powder
• 1/8 tsp. salt
• 3 tbsp. boiling water
• 3/4 tsp. espresso powder
• 3 tbsp. Dutch-process cocoa powder
• 1 tbsp. vanilla extract
• 1 oz. bittersweet chocolate
• 2 tbsp. canola oil
• 3 tbsp. packed sucralose-brown sugar blend
• 1 large egg, beaten
• 1/4 cup chopped walnuts (optional)
• 3/4 tsp. fat-free milk, heated
• 2 tbsp. confectioners' sugar

Makes 12 Servings (1 brownie per serving)

1. Preheat the oven to 350 F. Lightly spray an 8-inch square baking pan with nonstick spray.
2. Whisk together the pastry flour, all-purpose flour, baking powder and salt in a small bowl; set aside. Stir together the boiling water and 1/4 teaspoon of the espresso powder in a cup until the espresso is completely dissolved. Whisk together the cocoa, hot espresso mixture, and vanilla in a medium bowl; set aside.
3. Put the chocolate in a small microwavable bowl an microwave on high until melted, about 40 seconds. Whisk in the oil until smooth. Whisk in the brown sugar blend until combined. Whisk the chocolate mixture into the cocoa mixture; whisk in the beaten egg until combined. Add the flour mixture and walnuts (if using) and stir just until blended.
4. Pour the batter into the pan. Bake until a toothpick inserted into the center comes out with a few moist crumbs clinging, 9-10 minutes. Let cool completely in the pan on a rack.
5. To make the glaze, stir together the remaining 1/2 teaspoon of the espresso powder and though hot milk in a cup until the espresso is completely dissolved. Add the confectioner's and stir until the mixture forms a smooth paste. Using a spoon, drizzle the glaze over the brownies. Cut into 12 bars.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. These were not the best brownies I made. I've made better in the past. They weren't chewy or cake like but they had nice flavor to them. If they don't rise like they're supposed to, crumble up the brownies into brownie bits and use them as a crumble topping in parfaits, frozen yogurt or ice cream.

Caribbean-Style Pork Tenderloin

Ingredients:

• grated zest and juice of 1 orange
• grated zest and juice of 1 lime
• 1 tbsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• pinch cayenne
• 1 (1 lb.) pork tenderloin, trimmed

Makes 4 Servings ( 3 slices per serving)

1. Combine orange zest and juice; lime zest and juice, oil, garlic, cumin, salt, pepper and cayenne in large zip-close plastic bag; add pork. Squeeze out air and seal bag; turn out coat pork. Refrigerate, turning bag occasionally, at least 2 hours or up to overnight.
2. Preheat oven to 450 F.
3. Lightly spray roasting pan with nonstick spray. Place tenderloin in pan; drizzle marinade over top. Roast for 5 minutes. Reduce oven temperature to 350 F and roast until instant-read thermometer inserted in the center of the tenderloin registers 160 F for medium, 15-18 minutes. Transfer to cutting board and let stand 5 minutes. Cut into 12 slices.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. Who knew that pork could be so succulent and juicy with citrus flavors? This pork is flavorful and juicy after one bite. The acidity from the juices cools down the heat from the cumin giving the pork a nice bite to it. You can use boneless pork chops in this recipe and you can either sauté, broil or grill the pork chops and they will still be delicious. 



Smoked Salmon & Cream Cheese "Breakwiches"

Ingredients:

• 8 slices thin-sliced whole-grain bread
• 2 oz. reduced-fat cream cheese (1/4 cup)
• 6 oz. thinly sliced smoked salmon
• 2 tbsp. chopped chives
• freshly ground black pepper
• 4 tsp. trans-fat-free margarine

Makes 4 Servings

1. Lay bread on a work surface; spread each slice with 1 tablespoon of the cream cheese. Divide smoked salmon among 4 of the slices. Sprinkle salmon evenly with chives and pepper. Top with remaining bread slices to make 4 sandwiches.
2. In a large skillet, heat 2 teaspoons of the margarine over medium heat. Add 2 sandwiches, weight down with a heavy pan, and cook until golden brown, about 2 minutes per side. Repeat with remaining margarine and sandwiches. Cut sandwiches in half and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. These treats are originally meant for the morning but you can enjoy these anytime of the day especially when it's too hot to cook. These sandwiches are nice and creamy and full of flavor when using the right kind of cream cheese. You don't need to add to the sandwiches because the smoked salmon is salty enough. I highly recommend using Philadelphia Garden Vegetable Cream Cheese in this recipe for a more flavorful breakwich.

Silky Strawberry Sauce

Ingredients:

• 1 (1 lb.) container strawberries, hulled and sliced
• 1/4 cup light corn syrup
• 1/4 cup water
• pinch salt
• 2 tsp. fresh lemon juice

Makes 8 Servings (1/4 cup per serving)

1. Combine the strawberries, corn syrup, water, and salt in a large saucepan and set over medium heat. Cook, stirring occasionally, until the berries soften and the mixture forms a sauce, about 10 minutes. Stir in the lemon juice.
2. Pour the berry mixture through a fine-mesh sieve set over a medium bowl, pressing hard on the solids to extract as much liquid as possible; discard the solids. Cool the sauce to serve at room temperature, or transfer to a covered container; refrigerate up to 1 week.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is what I call a dessert sauce. It's so succulent and silky it will melt in your mouth. I highly recommend adding a touch of pure vanilla to make the sauce more flavorful. You can also use blackberries, blueberries, cherries, raspberries or even a combination and the sauce will be delicious. Raspberries and blackberries have much larger seeds so they have to be strained through a coarse sieve. I highly recommend serving this sauce over chocolate ice cream because it will taste like a frozen chocolate truffle for dessert.

Cedar Plank Roasted Salmon

Ingredients:

• 1 wine barrel stave or cedar plank for roasting salmon
• 1 lb. salmon fillet, boneless, skinless, cut into 4 oz. portions
• 1 tbsp. reduced-sodium soy sauce
• 1 tbsp. Dijon mustard
• 1 tbsp. molasses
• 1 tbsp. fresh lemon juice
• 1 tbsp. grated lemon zest
• salt
• freshly ground black pepper
• nonstick spray

Makes 4 Servings

1. Soak plank in cold water for 2 hours. Drain.
2. Season salmon with salt and pepper. Let sit for 15 minutes.
3. Combine soy sauce, mustard, molasses, lemon juice, and lemon zest. Brush on fish.
4. Preheat oven to 450 F.
5. Place plank in oven for 5 minutes to heat through. Spray with nonstick cooking spray. Lay seasoned fish on top of plank, return to oven and bake for 25 minutes or just until cooked through.
6. Serve with Salsa Verde (optional)

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Don't be intimidated by this recipe. It's easy to prepare and it tastes delicious. The salmon is succulent, juicy and flavorful with the marinade. I highly recommend adding a touch of minced garlic to the marinade because garlic always makes everything taste better. Cedar planks were originally used by Native Americans to roast salmon where it was tacked to the plank and held next to the fire to be roasted. You can use lemon and variations of your favorite herbs if you don't have the ingredients listed above. You can also use any variety if fish in this recipe and your dish will still be good.

Greek-Style Chicken with Yogurt Sauce

Ingredients:

• 3/4 cup plain fat-free yogurt
• 1/3 cup shredded peeled cucumber
• 2 tsp. fresh lemon juice
• 2 garlic cloves, minced
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 cups chopped romaine lettuce
• 1 tomato, chopped
• 2 scallions, sliced
• 8 chicken tenders (about 3/4 lb.)
• 1 tsp. dried oregano
• 2 tsp. extra-virgin olive oil
• 2 cups hot cooked quick-cooking brown rice

Makes 4 Servings (1 plate per serving)

1. Combine the yogurt, cucumber, lemon juice, half of the garlic, 1/4 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl; set aside. Toss together lettuce, tomato, and scallions in a medium bowl; set aside.
2. Toss together chicken, the remaining garlic, oregano, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper in a medium bowl.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, about 2 minutes on each side.
4. Place 1/2 cup of the rice on each of 4 plates; top each serving with one-fourth of the lettuce mixture, 2 chicken tenders, and 1/4 cup of the yogurt sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. Who says Mediterranean food can't be fast and fresh? This dish has 4 servings of vegetables and a protein with a homemade dressing and will fill you up. This salad is perfect to enjoy during the summer season when vegetables are in season and the weather is warm so you can enjoy a refreshing salad. It has nice flavors to it and has a nice crunch to it. 

Sauteed Pork with Peaches

Ingredients:

• 1 1/2 lbs. pork tenderloin, trimmed and cut into 8 pieces
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. canola oil
• 1 red onion, thinly sliced
•  2 peaches, cut into 1/2-inch wedges
• 1/2 cup dry red wine
• 2 tbsp. fresh lemon juice
• 2 tbsp. packed brown sugar
• 1/8 tsp. ground cinnamon

Makes 4 Servings (2 slices pork & about 1/3 cup peaches and sauce per serving)

1. Place the slices of pork between sheets of wax paper. With a meat mallet or rolling pin, pound to 1/4-inch thickness.
2. Sprinkle the pork with salt and pepper. Heat the oil in a large skillet over medium-high heat. Add the pork and cook until browned, about 2 minutes on each side; transfer to a plate.
3. Add the onion to the skillet; reduce the heat to medium and cook, stirring, until slightly softened, about 2 minutes. Add the peaches and cook, stirring, until lightly browned, about 2 minutes. Add the remaining ingredients and cook, stirring, about 1 minute. Return the pork to the skillet and simmer until cooked through, about 3 minutes.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is what I call elegant barbecue. I say this because I was at a BBQ joint this past weekend and I had pulled pork, chicken, cole slaw and macaroni and cheese. I was not impressed but I guess when you cook at home it's hard to find good food whenever you eat out. I wanted to cook my own summer pork dish after eating pulled pork. I really enjoyed this meal because it was succulent and flavorful.This quick and easy meal can be enjoyed any day of the week. Don't forget your favorite veggies!