Spinach & Basil Salad with Beef

Ingredients:

• 1/2 small very ripe pear, cored & peeled
• 1 tbsp. white wine vinegar or cider vinegar
• 1/4 tsp. Worcestershire sauce
• salt
• freshly ground black pepper
• 2 cups lightly packed torn fresh spinach
• 1 cup fresh mushrooms, sliced
• 1/2 cup lightly packed fresh basil leaves
• 6 oz. sliced cooked beef, cut into thin strips (about 1 cup)
• 2 small oranges, peeled and sectioned, or 1 (11 oz.) can mandarin orange sections, drained
• 2 tbsp. sliced almonds

Makes 2 Servings

1. For dressing, in a blender or food processor combine the pear, vinegar, Worcestershire sauce, and pepper. Cover and blend or process until smooth.
2. In a bowl toss together the spinach, mushrooms, and basil leaves. Add the beef strips and orange sections. Toss lightly to mix. Add the dressing; toss to mix. Sprinkle each serving with almonds.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. Who knew that beef salads could be so tasty? A beef salad  can be succulent, juicy and flavorful when mixed with the right ingredients. The combination of basil and spinach put a Mediterranean twist on the traditional salad along with juicy oranges, beef and mushrooms. The pear dressing gives a vibrant flare to the salad too. Don't forget to season your beef with salt, freshly ground black pepper and minced garlic when you cook your beef for a flavorful piece of meat.

Pork, Orange & Fennel Salad

Ingredients:

• 2 tbsp. red wine vinegar
• 2 tsp. extra-virgin olive oil
• 2 tsp. water
• 3/4 tsp. salt
• 1/2 tsp. dried oregano
• 1/4 tsp. freshly ground black pepper
• 4 cups lightly packed thickly sliced escarole
• 2 oranges, peeled & segmented
• 1 small fennel bulb, very thinly sliced
• 1/2 small red onion, thinly sliced
• 8 pitted Kalamata olives, halved
• 3/4 lb. roasted pork loin, trimmed and thinly sliced

Makes 4 Servings (2 cups salad & 1/2 cup pork per serving)

1. To make dressing, whisk together vinegar, oil, water, salt, oregano, and pepper in a small bowl; set aside.
2. Combine escarole, oranges, fennel, onion, and olives in a large bowl. Drizzle dressing over and gently toss until coated evenly. Divide salad evenly among 4 plates and top evenly with pork.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call a refreshing salad that is both colorful and delicious. Don't be intimidated by the oranges or onions in this salad. The oranges add color and make the salad succulent and juicy. The dressing is simple, easy and delicious. The best thing about this salad is that the dressing is homemade and you know what is in it. You can make this salad any night of the week and everyone will be satisfied. Don't forget to season the pork with salt, pepper and garlic for flavor.



No-Cook Peanut Buttery Cookie Dough Bites

Ingredients:

• 3/4 cup canned chickpeas, rinsed and drained
• 1/3 cup packed dark brown sugar
• 3 tbsp. creamy peanut butter
• 1 tsp. light cream cheese
• 1/2 tsp. vanilla extract
• 1/4 tsp. salt
• 1/8 tsp. baking soda
• 2 tbsp. whole-wheat flour
• 2 tbsp. peanut butter chips
• 2 tbsp. confectioners' sugar
• 2 tbsp. unsweetened cocoare made

Makes 36 Servings (1 cookie per serving)

1. Combine chickpeas, brown sugar, peanut butter, cream cheese, vanilla, salt, and baking soda in a food processor; process until very smooth. Add flour and peanut butter chips; pulse until just combined. Refrigerate until dough is chilled, at least 1 hour or up to 4 hours.
2. Using  a melon baller, scoop out dough to make 36 small balls, gently placing them in large shallow bowl.
3. Whisk together confectioners' sugar and cocoa in a small bowl. Sprinkle 2 tablespoons of sugar cocoa mixture over dough balls and toss until coated evenly. Set aside remaining sugar-cocoa mixture. Arrange dough bites on serving plate; refrigerate up to several hours. Dust with remaining sugar-cocoa mixture just before serving.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the WW Family Meals Cookbook Don't be intimidated by these sweet treats. They are actually tasty. The combination of peanut butter and chocolate is divine. If you don't have peanut butter chips, substitute dark chocolate chips and they will be just as tasty. You'll forget these cookie dough bites are made of chickpeas. Chickpeas add protein and fiber to these sweet treats so you'll forget they are good for you.

 

Tomato & Red-Wine Braised Chicken Legs

Ingredients:

• 4 (1/2-lb.) whole chicken legs, skinned
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 (28 oz.) can Italian-seasoned crushed tomatoes
• 1/2 cup dry red wine
• 3 tbsp. fresh flat-leaf parsley, chopped
• 8 oz. pappardelle or extra-wide noodles

Makes 4 Servings (1 cup pasta, 1 chicken leg, & 1/2 cup sauce per serving)

1. Sprinkle the chicken with 1/2 teaspoon of the salt and 1/8 teaspoon of the pepper. Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate.
2. Add the garlic to the skillet and cook, stirring constantly, until fragrant, about 30 seconds. Add the tomatoes and wine; bring to a boil. Reduced the heat and simmer, uncovered, about 5 minutes. Return the chicken to the skillet and add the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper; return to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and pulls easily from the bones, 35-40 minutes.
3. Transfer the chicken to a plate; cover with foil to keep warm. Return the tomato mixture in the skillet to a boil. Reduce the heat to medium and cook, uncovered, until slightly thickened, about 8 minutes. Return the chicken to the skillet, then stir in the parsley and orange zest.
4. Meanwhile, cook the pasta according to the package directions, omitting the salt, if desired; drain. Divide the pasta among 4 plates, then top with a chicken leg and the sauce.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you enjoy Italian cuisine, this dish is for you. Chicken and tomatoes always make a delicious combination. The orange zest adds a touch of zing  and flare to this dish. If you don't have chicken legs on hand, use boneless, skinless chicken breasts and the meal will be just as tasty but the point value will decrease and the cooking time will decrease as well. This Italian comfort food will be a favorite on the weekend and make you wish you were in the heart of Italy.

Sole a la Menuiere

Ingredients:

• 1/2 cup chickpea flour
• 4 (6 oz.) sole fillets
• 1/2 tsp. salt
• 4 tsp. extra-virgin olive oil
• 3 tbsp. fresh lemon juice
• 2 tsp. capers, drained & rinsed
• 2 tsp. cold trans-fat-free margarine
• 1/4 cup whole parsley

Makes 4 Servings

1. Place the chickpea flour in a pie plate or shallow bowl. Sprinkle the fillets with the salt. Dredge the fillets in the flour, shaking off excess.
2. In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Add 2 fillets to the skillet and cook until crisp, browned, and cooked through, about 1 minute per side. Transfer to a platter and keep warm. Repeat with the remaining 2 teaspoons oil and remaining fish.
3. To the same skillet, add the lemon juice, capers, and 2 tablespoons water. Cook for 30 seconds, scraping up any browned bits that cling to the bottom of the pan. Remove the pan from the heat and swirl in the margarine.
4. Transfer a fillet to each of 4 plates, sprinkle with the parsley leaves, and spoon 1 tablespoon sauce over each.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. Who says fast food can't be elegant and good for you? Meunire means 'miller's wife' in French and it refers to a rustic style of cooking when fish fillets are drench in flour and then browned in butter. Chickpea flour is use in this recipe but you can use whole wheat flour in this recipe and the fish will still be tasty. This was my first time cooking sole and it was a success. It was a little messy but it tasted delicious. This dish tastes just as good as what you would order at a restaurant. You could easily make this any night of the week for family and friends and everyone would be happy.

Farmer's Market Tomato, Eggplant, & Zucchini Casserole

Ingredients:

• 2 tsp. extra-virgin olive oil
• 1 small eggplant (about 3/4 lb.), unpeeled and cut into 1-inch chucks
• 1 onion, chopped
• 3 large garlic cloves, minced
• 1 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil
• 2 tbsp. chopped fresh oregano
• 3/4 lb. small tomatoes, preferably heirloom, cut into 1/4-inch slices
• 1 large zucchini (about 3/4 lb.) cut into 1/4-inch slices
• 1/4 cup grated Asiago or Parmesan cheese

Makes 4 Servings (1 cup per serving)

1. Preheat oven to 400 F. Spray a shallow 8-cup casserole dish or 9-inch deep-dish pie plate with olive oil nonstick spray.
2. Heat oil in a large cast-iron or heavy skillet over medium-high heat. Add eggplant, onion, garlic, 1/2 teaspoon or salt, and 1/4 teaspoon of pepper; cook, stirring, until eggplant is very tender and browned in spots, about 10 minutes, reducing heat if eggplant browns too quickly. Transfer to prepared casserole dish.
3. Mix together parsley, basil, oregano, and remaining 1/2 teaspoons salt  and 1/4 teaspoon pepper in small bowl; sprinkle evenly over eggplant. Arrange tomato and zucchini slices on top of eggplant in alternating rows, overlapping slices.
4. Bake until vegetables are tender and browned along the edge. 25-30 minutes. Sprinkle evenly with cheese and bake until softened, about 2 minutes longer. Serve hot, warm, or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is a colorful vegetarian dish to enjoy any night of the week now that the weather is getting warmer and the Farmers' Market is in bloom. Vegetarians and carnivores will enjoy this dish because it's both colorful and flavorful. This dish also reminds me of Italy and France because of their use of fresh herbs and produce. This dish is also gluten-free too.

Hunter-Style Chicken

Ingredients:

• 1 (2 1/2-3 lb.) chicken, cut into 8 pieces and skinned
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 3  tsp. extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 assorted color bell peppers, cut into 1/2-inch pieces
• 1/4 lb. white mushrooms, sliced
• 1 celery stalk, chopped
• 1 (1-pint) container refrigerated fresh marinara sauce

Makes 8 Servings (1 piece chicken with scant 1/2 cup vegetables & sauce)

1. Sprinkle the chicken with salt and pepper. Heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned, 3-4 minutes on each side. Transfer the chicken to a plate and set aside.
2. Add the remaining 1 teaspoon oil to the same skillet and heat over medium-high heat. Add the onion and garlic; cook, stirring occasionally, until softened, about 3 minutes. Add the bell peppers, mushrooms, and celery; cook, stirring occasionally, until softened, 5-6 minutes. Return the chicken to the skillet; add the pasta sauce and stir to coat. Bring the mixture to a boil. Reduce the heat and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 20 minutes.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Hunter-Style refers to a dish that is cooked with onions, garlic, bell peppers, mushrooms and tomatoes. Hunter-style chicken is known as Cacciatore in Italian restaurants. Chicken cacciatore is a company favorite. You can even cook this dish with pork, turkey or veal and it will be delicious. If you're going to serve this dish to company, I highly  recommend serving this dish over 1 cup of cooked whole wheat pasta for filling and presentation.