Grilled Stuffed Chicken Breasts

Ingredients:

• 8 sun-dried tomatoes (not oil packed)
• 1/3 cup shredded part-skim mozzarella cheese
• 2 tbsp. grated Parmesan cheese
• 8 fresh basil leaves, chopped
• 3 tsp. extra-virgin olive oil
• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 stuffed chicken breast per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. Combine the sun-dried tomatoes with enough boiling water to cover in a small bowl; let stand until softened, about 15 minutes. Drain the tomatoes and finely chop. Transfer the tomatoes to a medium bowl. Add the mozzarella cheese, Parmesan cheese, basil, 1 teaspoon of the oil; mix well.
3. Make a pocket in the side of each chicken breast by inserting a sharp paring knife into the thickest part, then gently cutting back and forth to make a small pocket in the side. Do not cut through to the back of the sides of the breasts. Enlarge the pockets gently with your fingers. Fill each pocket evenly with the filling (about 3 tablespoons in each). Secure the opening with wooden picks.
4. Brush the chicken with the remaining 2 teaspoons oil, then sprinkle with the salt and pepper. Place on the grill rack and grill until well marked and the chicken is cooked through, 8-10 minutes on each side.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This is what is called elegant entertaining that is flavorful. This chicken dish is a compliment to Italy with the flavors of sun-dried tomatoes, cheeses, basil and garlic. I added minced garlic to the sun-dried tomato and cheese mixture because garlic always makes everything taste better. The chicken is so succulent and juicy when it's grilled and flavorful with all the flavors of Italy stuffed inside. This dish can be served for company on a warm day or evening. You can stuff the chicken breasts and keep them refrigerated for up to 24 hours to they are ready to grill when your guests arrive. You can also serve a side of grilled vegetables alongside the chicken breasts to make the meal complete.

 

Grilled Romaine Lettuce

Ingredients:

• olive oil cooking spray
• 1 head romaine lettuce, quartered lengthwise and rinsed
• 2 tbsp. balsamic vinegar
• 1 tbsp. + 1 tsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings

1. Spray a grill pan or the grates of a grill with olive oil to medium.
2. Place the romaine quarters, with some water clinging to them, on the grill and cook, turning the romaine as it browns in spots and softens, until crisp-tender, about 10 minutes.
3. Meanwhile, in a small bowl, whisk together the vinegar, oil, salt, and pepper.
4. Transfer the grilled lettuce to a platter. Drizzle the dressing over it and serve hot or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. Who knew that grilling lettuce could taste good afterwords? Don't be fooled by the romaine lettuce. It's a good source of  Vitamin C, beta-carotene, and even some iron from the dark green leaves. The dressing on the lettuce it quite tasty. You can even throw in some grilled tomatoes for a complete salad and it will be quite filling.

Rich Chocolate Mousse

Ingredients:

• 2/3 cup fat-free half-and-half
• 8 oz. bittersweet or semisweet chocolate, chopped
• 1 tsp. vanilla extract
• pinch salt
• 1 1/2 cups fat-free sour cream

Makes 4 Servings (3/4 cup per serving)

1. Bring the half-and-half just to a boil in a medium saucepan set over medium heat. Remove the saucepan from the heat and stir in the chocolate. Let stand about 2 minutes, then whisk until the chocolate is melted and the mixture is smooth. Whisk in the vanilla and salt. Transfer to a medium bowl and let cool to room temperature.
2. With an electric mixer on medium-high speed, beat the sour cream in a medium bowl until light and fluffy, about 3 minutes. Reduce the speed to low. Add the chocolate mixture in 3 additions, beating just until combined. Divide the  mousse evenly among 4 wineglasses or dessert dishes. Refrigerate, covered, until thoroughly chilled and set, at least 2 hours or up to 1 day.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. You can have your dessert and eat it too. Chocolate mousse is a classic French guilty pleasure it make you wonder how you can enjoy it with all the sugar. This chocolate mousse is sugar free, creamy and rich. The sour cream adds tang to the mousse. It is also recommended that adding a teaspoon or two of your favorite liqueur such as raspberry, orange, mint, hazelnut, Kahlua or any other liqueur while beating the sour cream, will add another layer of flavor to the mousse. They're right. The liqueur also makes the mousse richer.


Potato Gratin with Parmesan & Rosemary

Ingredients:

• 3 tbsp. whole wheat flour
• 2 1/4 cups reduced-fat milk
• 2 large garlic cloves, minced
• 1/2 tsp. dried rosemary, crumbled
• 1/4 tsp. dried thyme
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. light cream cheese
• 1/2 cup grated Parmesan cheese
• 2 1/2 lbs. russet baking potatoes, peeled & cut into 1/8-inch slices

Makes 8 Servings

1. Preheat oven to 400 F. Spray 9-inch square or round shallow baking dish with nonstick spray.
2. Put flour in a medium saucepan and gradually whisk in milk until smooth. Add garlic, rosemary, thyme, salt, and pepper; bring to simmer over medium heat. Cook, stirring, until sauce is consistency of heavy cream and no floury taste remains, about 5 minutes. Stir in cream cheese and cook, stirring, until melted, about 2 minutes; stir in Parmesan.
3. Put potatoes into large bowl; add cheese mixture and stir until coated evenly. Pile potatoes into prepared casserole dish, arranging top layers of potatoes.
4. Cover pan with foil; bake 1 hour. Uncover and bake until potatoes are tender and browned on top, about 35 minutes longer.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. Here's another take on a French classic comfort food. Potatoes are a wonderful comfort food when they are done right. This dish is creamy, soothing and flavorful. The combination of flour, milk, garlic, cream cheese and herbs make a delicious combination. This dish takes time and effort but it's worth it. This dish is perfect for serving when you have company and it's even better the next day as leftovers.

Rosemary-Grilled Salmon

Ingredients:

• 2 tsp. grated lemon zest
• 1/4 cup lemon juice
• 1 tbsp. extra-virgin olive oil
• 2 tsp. chopped fresh rosemary + 6 sprigs
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 6 (6 oz.) salmon steaks
• 6 (1/4-inch) slices of lemon

Makes 6 Servings

1. Stir together lemon zest and juice, oil, chopped rosemary, salt, and pepper in a small bowl. Arrange salmon in a shallow baking dish; drizzle with lemon-juice mixture. Refrigerate 15 minutes.
2. Meanwhile, spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire.
3. With tongs, push 3 rosemary sprigs through grill rack onto lit burners. Place salmon and slices of lemon on grill rack and grill until fish is just opaque throughout and lemon is lightly charred along edges, about 5 minutes per side. Discard marinade. Transfer salmon to platter; top with grilled lemon slices and remaining 3 rosemary sprigs.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. Grilled fish is absolutely delicious. Grilled salmon is great to enjoy during the warm weather or when it's not too cold to grill outside. The combination of lemon, olive oil, and rosemary is so heavenly. Firm-fleshed fish is always the best choice for grilling due to texture and flavor. You can use halibut, catfish, arctic char or trout in this recipe and the meal will still be delicious. I also recommend adding garlic to the lemon juice mixture because garlic always meakes everything taste better.

Argentina-Style Steak & Sauce

Ingredients:

• 1 cup lightly packed fresh flat-leaf parsley leaves, chopped
• 1/2 cup lightly packed fresh cilantro leaves, chopped
• 1 tbsp. red wine vinegar
• 1 tbsp. extra-virgin olive oil
• 1/2 tsp. salt
• 1/4 red pepper flakes
• 1 (1 lb.) top round steak, trimmed
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (3 slices steak & 1 1/2 tbsp. sauce per serving)

1. Spray grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, to make sauce, combine parsley, cilantro, vinegar, oil, 1/4 teaspoon of salt, and the pepper flakes in serving bowl. Add enough cold water to give mixture a saucy consistency, if needed.
3. Sprinkle steak with remaining 1/4 teaspoon  salt and the black pepper. Place steak on grill rack and grill until instant-read thermometer inserted into center of steak registers 145 F for medium, about 6 minutes  per side.
4. Transfer steak to cutting board and let stand for 10 minutes. Thinly slice steak across grain into 12 slices. Serve with sauce

WW POINTS VALUE:  5 pts.

Note: This recipe appears in the WW New Complete Cookbook. If you're craving a steak with flavor, this dish is for you. This steak is so succulent and juicy when it's cooked right. The sauce is spicy and flavorful and it goes great on steak, potatoes and vegetables. I highly recommend adding minced garlic to the sauce because garlic always makes everything taste better.

Barbecue-Sauced Grilled Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• few drops hickory liquid smoke
• 6 (1/2-lb.) boneless, skinless chicken breasts

Makes 6 Servings (1 chicken breast per serving)

1. Spray a grill rack with nonstick spray. Preheat grill wo medium-high or prepare medium-high fire using indirect method.
2. Meanwhile, combine ketchup, coffee, brown sugar, vinegar, 1/2 teaspoon of salt, and the pepper in a medium saucepan and set over medium heat. Cook, stirring, until brown sugar is dissolved, about 3 minutes. Bring mixture to boil; reduce heat and simmer 10 minutes. Remove saucepan from heat; stir in liquid smoke. Let sauce cool to room temperature.
3. Sprinkle chicken with remaining 1/2 teaspoon salt. Place chicken, meaty side down, on cooler portion of the grill rack and grill, covered, turning once or twice and brushing with sauce, 15 minutes. Uncover and brush chicken with remaining sauce; grill until cooked through, about 5 minutes longer.

WW POINTS VALUE: 7 pts.

Note: This recipe appears in the  WW New Complete Cookbook. If you're craving BBQ, this dish is for you. This dish is better than what you would order at the local BBQ joint. It's succulent, juicy and flavorful. I highly recommend cutting the sugar in half, substitute honey in place of the sugar and add minced garlic to the sauce for a much sweeter and more savory flavor. You can also use this sauce with pork, turkey, and even some fish like salmon and arctic char and the BBQ will still be delicious.

Melon Slush

Ingredients:

• 5 ice cubes
• 4 cups cubed cantaloupe
• 1 1/2 tsp. fresh lemon juice
• 1 1/2 tsp. granular sugar substitute

Makes 4 (1-cup) Servings

 

Place ice cubes in a blender and blend until just crushed. Add cantaloupe, lemon juice, and sugar substitute. Blend until combined, about 10 minutes. Serve immediately.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is what I call a refreshing drink or snack to enjoy anytime of day. This drink is better than the juice you would get at the grocery store or even a slushie you would get at the local food mart. You know what's in it and you can add a little more lemon or lime juice to the melon slush for a more tropical flare.

Italian-Style Black Bean Soup

Ingredients:

• 1 lb. dried black beans
• 1 tbsp. extra-virgin olive oil
• 2 medium red bell peppers, finely chopped
• 1 large onion, finely chopped
• 3 celery stalks, finely chopped
• 5 garlic cloves, minced
• 1 1/2 tbsp. ground cumin
• 1/4 tsp. red pepper flakes
• salt
• freshly ground black pepper
• 6 cups lower-sodium vegetable broth
• 2 bay leaves
• 1/8 tsp. baking powder
• 2 tbsp. fresh lime juice
• lime wedges, chopped fresh cilantro, diced red onion, diced avocado and/or reduced-fat sour cream for garnish

Makes 8 Servings

1.  Place the beans in a large bowl. Cover with water and soak for at least 6 hours or over night. Drain.
2. In a large saucepan, heat the oil over medium-high heat. Add the bell peppers, onions, and celery and cook until softened, about 10 minutes.
3. Add the garlic, cumin, red pepper flakes, and salt and pepper to taste. Cook over medium-low heat, stirring constantly, until fragrant, about 2 minutes. Stir in the broth and remove from the heat.
4. In a 5-to 6-quart slow cooker, combine the beans, bay leaves, baking soda, and a pinch of salt. Pour the vegetable mixture over the beans. Cover and cook over high heat for about 5 hours, or until beans are creamy (or cook for 8 hours on low heat.)
5. Discard the bay leaves. Ladle about 1 1/2 cups of the soup into a food processor or blender and process until smooth. Return to the slow cooker and stir in the lime juice. Serve  hot with your favorite garnishes.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This soup is a great way to kick-start your healthy lifestyle. It's creamy, flavorful and very soothing. This vegetarian soup is comforting with a kick of cumin. I highly recommend adding tomatoes or avocado to the soup for more flare to kick it up a notch.

Chocolate Caramel Sauce

Ingredients:

• 4 oz. bittersweet chocolate, finely chopped
• 1 cup warm water
• pinch salt
• 1 cup fat-free half-and-half
• 2 cups granulated sugar
• 2 tbsp. light corn syrup

Makes 2 Cups (16 Servings; 2 tablespoons per serving)

1. Fill a medium saucepan with 1 1/2 inches of water and set over medium-low heat; bring to a slow simmer. Combine the chocolate, 1/4 cup of the warm water, and salt in a medium bowl; set over the saucepan. Whisk until the chocolate is melted and the mixture is smooth. Remove the bowl from the saucepan; set aside. Pour out the water in the saucepan.
2. Pour the half-and-half into the same saucepan and set over medium heat; heat until just hot, about 3 minutes. Remove the saucepan from the heat; set aside.
3. Combine the sugar, the remaining 3/4 cup of warm water, and the corn syrup in a large heavy saucepan. Cook over medium heat, stirring, until the sugar is  dissolved. Increase the heat to high. Bring to a boil, washing down the side of the pan with a pastry brush dipped into cool water to dissolve any sugar crystals. Boil, without stirring, until the caramel turns a rich golden brown.
4. Immediately remove the saucepan from the saucepan. Wearing long oven mitts to protect your arms and being careful to avoid any spatters, whisk in the half-and-half, about 2 tablespoons at a time. Set the saucepan over low heat and cook, whisking constantly, until the sauce is smooth. Remove the saucepan from the heat; pour in the chocolate mixture and whisk until smooth. Use immediately, or cool to room temperature. Transfer to a covered container; refrigerate up to 1 month. Gently reheat the sauce before serving, adding a little water to the sauce slightly, if necessary.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. This is a quick and easy sauce to make and enjoy. If you love chocolate and caramel but can't decide which, make this sauce, you get the best of both flavors. You can put this over frozen yogurt, gelato, fruit, angel food cake or even over pancakes, waffles or even in oatmeal. You can refrigerate this sauce for about a month but it will thicken over time and become more flavorful.  

Easy Baked Sole

Ingredients:

• 4 tbsp. unsalted butter
• 1 tsp. minced garlic
• 1 tomato, peeled, seeded, and chopped
• 2 tbsp. freshly grated Parmesan cheese
• 2 tbsp. chopped fresh basil, or 1 tbsp. chopped fresh sweet marjoram or parsley
• 1 1/2 -2 lbs. sole filets

Makes 4 Servings

1. Preheat oven to 375 F.
2. Heat 3 tablespoons of the butter in a small saucepan until it is bubbling. Add the garlic and tomato and cook for 30 seconds, stirring. Do not let the garlic brown. Turn off the heat and stir in the cheese and herbs.
3. Lay the sole filets out on the counter and spread half of each fillet with the butter cheese mixture. Fold over the other half of the fillet, as if you were folding a piece of paper. A little butter may leak out of the sides of the fish, but that's okay.
4. Place the fillets in a buttered baking dish. Dot with remaining 1 tablespoon butter. bake for 12-15 minutes. If you wish, before serving, pour the pan juices into a nonreactive saucepan and boil them down to make a sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the Legal Sea Foods Cookbook. The folks at Legal Sea Foods certainly know how to cook elegant seafood dishes. You can make this dinner any night of the week when you have a limited time to make dinner. It's a nice meal that's both elegant and tasty. I highly recommend adding a touch of sauce on top of the fish and serve a side of rice and vegetables alongside the fish to make the elegant meal complete.

Grilled Summer Fruits

Ingredients:

• 2 tsp. extra-virgin olive oil, plus oil for grill rack
• 1 tsp. fresh lemon juice
• pinch ground cinnamon, nutmeg, or allspice
• 2 ripe plums, halved and pitted
• 2 ripe nectarines, halved and pitted
• 4 tbsp. no-sugar-added lite whipped topping (optional)

Makes 4 Servings

1. Heat a grill to medium.
2. In a cup, combine the oil, lemon juice, and spice (if using). Brush over the cut sides of the plums and nectarines.
3. Lightly coat the grill rack with oil. Place the plums and nectarines, cut side down, on the rack. Grill, uncovered, turning once, until the fruit is tender and lightly browned, about 5 minutes depending on the ripeness of the fruit. Top each fruit half with 1/2 tablespoon whipped topping, if using.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says you cannot have a sugar-free dessert? Grilled fruit is absolutely delicious. Grilling the fruit caramelizes its natural sugars which allows the fruit to enhance the flavor. The lemon juice and the spices also enhance the flavors when grilling the fruit. Always keep an eye when grilling the fruit so the skin does not burn and the fruit doesn't get too mushy. Also, make sure to clean the grill so the fruit doesn't have the flavor of meats. You can use other fruits in this recipe such as peaches, bananas, mangoes, strawberries, apples and pears. Harder fruits will take longer to cook than softer fruits.

Tropical Shrimp & Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain rice
• 1/4 cup unsweetened coconut
• 1 lb. large shrimp, peeled & deveined
• 1 small mango, peeled and cut into 1/2-inch cubes
• 1/4 cup chopped fresh parsley
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. fresh lime juice
• 1 tsp. grated lime zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper

Makes 4 (11/2 -cup) Servings

1. Cook rice according to package directions. Transfer to a large bowl to cool.
2. While rice is cooking, heat the oven to 350 F. Spread coconut on a baking sheet and bake until golden, about 5 minutes. Transfer to a plate to cool.
3. Bring a saucepan of lightly salted water to a boil. Add shrimp, reduce to a simmer, and cook until shrimp turn pink, 1-2 minutes. Transfer shrimp to the bowl with rice.
4. Add coconut, mango, parsley, oil, lime juice and zest, salt, and pepper to shrimp mixture; toss well. Divide shrimp and rice among 4 bowls and serve at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This dish was an unexpected surprise. This shrimp dish was very tasty and filling. The combination of toasted coconut and the mango add a nice sweetness to the dish and make it more succulent and juicy. Don't be intimidated if the dish looks a little messy. It actually tastes good when you combine the shrimp, mango, coconut and rice.

Skewered Sesame Meatbals with Sweet-Sour Sauce

Ingredients:

• 1 lb. ground skinless chicken breast
• 1 (7 oz.) can whole water chestnuts, drained & finely chopped
• 1/4 cup plain dry bread crumbs
• 2 large egg whites
• 2 tbsp. reduced-sodium soy sauce
• 1 large shallot, finely chopped
• 1 tbsp. minced peeled fresh ginger
• 1 tbsp. sesame seeds
• 36 snow peas (about 3 oz.), trimmed
• 3/4 cup bottled sweet-and-sour dipping sauce

Makes 12 Servings (3 skewers with 1 tablespoon sauce per serving)

1. Preheat the oven to 375 F. Spray a jelly-roll pan with nonstick spray.
2. To make the meatballs, combine the chicken, water chestnuts, bread crumbs, egg whites, soy sauce, shallot, and ginger in a medium bowl until well blended. Shape the mixture into 36 meatballs and place in the pan. Sprinkle the meatballs with the sesame seeds. then lightly spray with nonstick spray. Bake until the meatballs are cooked through, about 20 minutes.
3. Meanwhile, bring a large saucepan of water to a boil. Add the snow peas and boil for 1 minute. Drain and rinse under running water to stop the cooking. Drain again.
4. Skewer a snow pea and meatball onto each wooden pick. Repeat with the remaining 35 snow peas and 35 meatballs. Pile the skewers onto a platter and serve the dipping sauce alongside.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. These meatballs are what I call elegant appetizers. You can serve these meatballs on game day, at a brunch, luncheon and even a Chinese New Year's Party. These take on meatballs are actually quite tasty and they taste better than what you would order for takeout. The meatballs are flavorful and moist. I do recommend adding some minced garlic to the meatballs for more flavor and making your own sweet and sour sauce.  

Banana Spice Cake with Coconut Frosting

Ingredients:

Cake:

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 2 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 3/4 cup low-fat buttermilk
• 2 ripe bananas, mashed (1 cup)
• 2 large eggs
• 1 egg white
• 1/3 cup canola oil
• 1 tsp. vanilla extract

Frosting:

• 1 (8 oz.) package light cream cheese, at room temperature
• 1/2 cup confectioners' sugar
• 3 tbsp. light coconut milk
• 1 tsp. coconut extract
• 1/2 tsp. vanilla extract
• 1/4 cup flaked coconut, toasted

Makes 16 Servings (1/16 of cake per serving)

1. Preheat the oven to 350 F. Spray a 9 x 13-inch baking pan with nonstick spray.
2. To make the cake, whisk together the flour, granulated sugar, cinnamon, baking powder, baking soda, and salt in a medium bowl. Whisk together the remaining cake ingredients in a separate medium bowl. Gradually add the banana mixture to the flour mixture, stirring just until blended.
3.  Pour the batter into the pan. Bake until a toothpick inserted into the center comes out clean, 30-35 minutes. Let cool in the pan on a rack 10 minutes. Run a knife around the cake to loosen it from the pan. Remove from the pan and let cool completely on the rack.
4. Meanwhile, to make the frosting, with an electric mixer on high speed, beat all the frosting ingredients except the coconut in a medium bowl until smooth, about 1 minute. With a narrow metal spatula, spread the frosting over the top of the cake; sprinkle with the coconut.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Best-Ever Desserts Cookbook. Who would have thought the combination of bananas, coconuts and spices would be so delicious? This is what I call an elegant and decadent dessert. You can even make these into cupcakes and the sweet treats will still be delicious. Don't be intimidated by the number of ingredients in this recipe. You can cut the granulated sugar in half because there are natural sugars in the bananas and the cake will still taste good. I added a touch of nutmeg to the cake because nutmeg and cinnamon go so well together.

Grilled Vegetable Kebabs

Ingredients:

• 1/4 cup chopped fresh flat-leaf parsley
• 1 garlic clove, minced
• 1 tsp. extra-olive oil
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 green bell peppers, each cut into 8 pieces
• 12 grape tomatoes
• 12 cremini mushrooms

Makes 4 Servings

1. Preheat grill to high or prepare hot fire
2. Mix together parsley, garlic, oil, salt, and pepper in medium bowl. Add bell peppers, tomatoes and mushrooms and toss until coated evenly. Thread vegetables onto 4 long metal skewers, dividing evenly.
3. Place skewers on grill rack and grill, turning, until vegetables are tender and lightly charred, about 10 minutes.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These kebabs will light up your grill and waistline. These kebabs are gluten free, quick, easy and flavorful. They will also quickly fill you up. You can use any color bell pepper in this recipe and the kebabs will still taste good. If you have any leftover kebabs, turn them into a salad and serve them alongside any protein for a filling meal.