Shrimp Stir-Fry

Ingredients:

• 4 tsp canola oil, divided
• 2 tbsp. + 1 1/2 tsp low-sodium soy sauce, divided
• 3 garlic cloves, minced
• 1 1/2 lbs. medium peeled & deveined thawed or frozen shrimp
• 2 tbsp. minced fresh ginger
• 8 oz. white mushrooms, quartered
• 4 scallions, cut into 1-inch pieces
• 1 large bell pepper, any color, cut into thin strips
• 8 oz. snow peas, strings removed
• 1/4 tsp red pepper flakes

Makes 4 (2-cup) Servings

1. Whisk together 2 teaspoons of the oil, 1 1/2 teaspoons of the soy sauce and garlic in a large bowl; add shrimp and toss to coat.
2. Lightly coat a large skillet or wok with cooking spray and heat over high heat. Add shrimp and cook until pink, about 2 minutes. Transfer to a plate.
3. Heat remaining oil in the same skillet over high heat; add ginger and cook 30 seconds. Add mushrooms, scallions, bell pepper, snow peas, and re pepper flakes and cook until vegetables are crisp-tender, about 4 minutes. Stir in shrimp and remaining soy sauce and toss to combine. Serve hot.

WW POINTS VALUE 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who doesn't love Chinese takeout once in a while? You can make and eat your very own Chinese takeout at home without ever having to pick up the phone or even driving to the restaurant to pick up your order. Make sure your vegetables are prepared to cook because once they're ready, the dish only take 10 minutes to make. The shrimp cooks in a flash as well as the veggies, ginger and garlic. One bite of this dish and you'll never order Chinese takeout again.
 

Gingered Pork, Pineapple and Pepper Skewers

Ingredients:

• 2 tbsp low sodium soy sauce
• 1 tsp ground ginger
• 2 cloves garlic, minced
• 1/1 1/2 cup(s) pineapple, cut into 18 chunks
• 8 oz. lean pork tenderloin, cut into 16 chunks
• 1 medium red bell peppers, cut into 16 chunks
• 3 cups cooked whole wheat couscous
• 1/4 cup(s) uncooked scallions, sliced   

Makes 4 Servings

1. In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours.
2. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for a minimum of 20 minutes before use to prevent burning.)
3. Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions.

WW POINTS VALUE: 7 pts (2 skewers and about 3/4 cup of couscous per serving)

 

Note: This recipe appears on www.weightwatchers.com. Summer is approaching and this is a quick and easy meal to prepare on the grill. It's colorful and juicy to eat. Cooked pineapple is delicious with any lean protein. This is what I call Asia on  the grill with the flavors of  soy sauce, ginger and garlic. You can also serve brown rice instead of couscous and your dinner will be just as juicy and delicious.

 



Rhubarb Cherry Crumble

Ingredients:

• 2 cups uncooked rhubarb, washed, cut into bite-size pieces
• 2 cups fresh pitted cherries (halved if large)
• 1/2 cup cherry preserves
• 10 tbsp all-purpose flour
• 1/2 cup uncooked rolled oats
• 1/3 cup dark brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp freshly grated nutmeg
• 1/4 tsp table salt, or to taste  
• 1/4 cup unsalted butter, chilled   

 Makes 9 Servings

1.  Preheat oven to 375ºF.
2. In a large bowl, combine rhubarb, cherries and preserves. When fruit is well coated, add 2 tablespoons flour; blend thoroughly. Spoon fruit into a 2-quart baking dish; set aside.
3. In another bowl, combine remaining 1/2 cup flour, oats, sugar, cinnamon, nutmeg and salt. Cut butter into small pieces and work it into flour mixture with a fork until it resembles coarse crumbs.
4. Spoon crumb topping over fruit and bake until fruit begins to bubble, about 25 to 30 minutes. Cool for 10 to 15 minutes.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears on www.weightwatchers.com. This dessert is what I call Spring into Summer because it's where rhubarb and cherries meet to make a delicious dessert. I really love cherries and rhubarb; cherries and rhubarb go deliciously well together seasoned with cinnamon and nutmeg. Rhubarb always makes fruit taste better as does adding cinnamon and nutmeg. Cooked fruit is delicious and fruit cobbler in the summer is the best. I totally recommend serving this at your next gathering because it's a tasty way to end your meal. This cobbler is so delicious people will forget that it's good for them and they'll be asking for more and talking about it for days.

 



Pepper-Spiked Beef Stew

Ingredients:

• 2 tbsp whole wheat flour
• 1 tbsp chili powder
• 1/2 tsp salt
• 2 lbs. lean round steak, top or bottom, trimmed of all visible fat and cubed
• 1 tbsp extra-virgin olive oil
• 3 onions, sliced
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 2 cups beef broth
• 2 cans (14 1/2 oz. each) stewed tomatoes
• 1/2 tsp crushed red pepper flakes
• 1 potato, scrubbed and cubed
• 4 carrots, sliced

Makes 8 Servings

1.  In a large zip-top plastic bag, combine the flour, 1 teaspoon of the chili powder and the salt. Add the beef, seal the bag, and toss to coat well.
2. Heat the oil in a large saucepan over medium-high heat. Add the beef and cook, stirring occasionally, for 7 minutes, or until browned. Add the onions, garlic, and oregano. Reduce the heat to medium and cook, stirring often, for 5 minutes.
3. Add the broth, tomatoes (with juice). red pepper flakes, and the remaining 2 teaspoons chili powder. Bring to a boil. Reduce the heat to low, cover, and simmer for 2 hours, stirring occasionally, or until the beef is almost tender.
4. Add potato and carrots. Cover and cook for 30 minutes, or until the vegetables are tender.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. With this crazy weather we've been having this month, it was cold and I was craving a meat and potatoes comfort food. This beef stew was totally delicious. What makes this beef stew stand out are the flavors of red pepper flakes, chili powder and oregano that give it heat. The canned stewed tomatoes also give this stew the absolute comfort it deserves. The vegetables add heart to the stew as well. I really loved this stew. I do recommend adding a little red wine to the stew if you want to add a little sophistication to the stew but not to much because it will turn into beef burgundy. 

Artichoke Tarts

Ingredients:

• Cooking spray
• 16 wonton wrappers
• 1/4 cup low-fat shredded Cheddar Cheese
• 4 tbsp. fat-free cream cheese, softened
• 1/4 tsp cayenne pepper
• 1/2 tbsp. Dijon mustard
• 2 tbsp. sweet red pepper, chopped
• 7 oz. canned artichoke hearts, without oil, drained and chopped
• 1/4 cup fresh parsley sprigs

Makes 8 Servings (2 tarts per serving)

1. Preheat oven to 350 F Coat a 16-hole muffin pan with cooking spray.
2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside.
3. Combine cheeses, cayenne pepper and mustard in a medium bowl; mix well. Stir in red pepper and artichokes; spoon about 1 teaspoon of the cheese mixture into each muffin cup.
4. Bake until chees mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve.

WW POINTS VALUE: 2 pts

 

Note: This recipe appears on www.weightwatchers.com. If you are ever hunger craving and you just want a little something to eat to get you through the day, these treats are for you. Everyone will love these treats, especially vegetarians because they're packed with veggies and bold flavors. These tarts are perfect for your next party or gathering because they look so beautiful and they taste delicious.

Pork Cutlets with Orange, Red Onion and Rosemary

Ingredients:

• 8 (3oz.) pork cutlets, about 3/4-inch thick
• 3/4 tsp dried rosemary
• 2 tbsp. extra-virgin olive oil, divided
• 1 tbsp. minced red onion
• 1/2 cup lower sodium chicken broth
• grated zest and juice from 1 small orange
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season cutlets with salt and pepper and rub with rosemary. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Cook cutlets, in batches if necessary, until lightly browned, about 2 minutes per side. Transfer to a plate.
2. Reduce heat to low. Add remaining oil to the skillet. Add onion and cook 1 minute. Raise heat to medium-high; add broth and orange zest and juice and cook until liquid is reduced by half and slightly thickened, about 3 minutes. Add pork back to the skillet and cook, turning to coat; cook 1 minute more.

WW POINTS VALUE: 8 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. I am on a roll with the South Beach Diet right now. Pork was on sale this week and I was craving a satisfying pork dinner. I am on a roll when it come to exploring new bold flavors and this recipe looked good. Who knew that orange and rosemary tasted to well together especially with pork? This is quick and easy  restaurant-quality dinner that can be enjoyed at home for a lot less money than what you'd get if you ate out. As for the olive oil, you can use one of the following from the Imperial Olive in Williamsburg, VA: Blood Orange Infused, Tuscan Herb, or Organic Garlic Infused. For more info, visit www.TheImperialOlive.com. 

Veal Piccata

Ingredients:

• 1 1/2 lbs. veal cutlets, about 1/2-inch thick
• 1/4 cup whole wheat flour
• 3 tbsp. extra-virgin olive oil, divided
• 2 garlic cloves, minced
• 1/2 cup lower-sodium chicken broth
• 1/3 cup fresh lemon juice
• 1 1/2 tbsp. capers, rinsed and drained
• 2 tbsp. chopped fresh parsley
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season veal with salt and pepper. Place flour in a shallow dish and dredge veal to coat both sides; knock off excess flour.
2. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add half of the veal and cook until lightly browned, 1 1/2 minutes per side. Transfer to a platter and cover to keep warm. Repeat with remaining veal.
3. Heat remaining oil in the skillet; add garlic and cook, stirring constantly, until fragrant, 30 seconds. Add broth and lemon juice; stir to scrape up the browned bits and bring to a boil. Cook until liquid is slightly reduced, about 2 minutes. Stir in capers and parsley. Add a pinch or two of pepper, drizzle sauce over veal, and serve.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This was my first time making veal at home and it was a total success. Veal is one of my mother's favorite dishes and I cooked this veal dish for her this past Mother's Day. This meal was SOOOO delicious! I served the veal with a side of pasta for an authentic Italian flavor and it was totally perfect. If you get browned bits on the pan, don't worry. The broth and lemon juice will get that off in the cooking process. If you don't have any chicken broth, substitute white wine and your meal will be just as delicious. There is more to Italian cooking than just tomatoes and mozzarella and Parmesan cheeses; the combination of garlic, lemon and capers sprinkled with parsley is just as heavenly delicious and satisfying. I highly recommend putting your cooked pasta in with the garlicky lemon and caper sauce while the sauce is cooking so your entire meal has that strong piccata taste. Nobody wants to eat bland food. I also recommend using Organic Garlic Infused Olive Oil from the Imperial Olive in Williamsburg, VA if you want an authentic Italian taste. Fore more information, please visit www.TheImperialOlive.Com.