Pankcakes with Peachy Compote

Ingredients:

• 1 peach, sliced or 1 cup drained sliced canned peaches (not in syrup)
• 1/4 cup orange juice
• 3 tbsp sugar-free apricot or orange preserves
• 1 tsp ginger
• 1/2 tsp ground cinnamon
• 2 cups blackberries or blueberries
• 2 cups whole wheat or whole grain pastry flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 egg white
• 2 cups buttermilk
• 1 tbsp vanilla extract
• 2 tsp canola oil

Make 12 pancakes

Compote:

In a small saucepan, combine the peaches, orange juice, preserves, ginger and cinnamon. Cook, stirring occasionally, over medium heat for 5 minutes, or until fruit is soft. Add the berries and cook for 2 minutes longer. Keep warm over very low heat.

Pancakes:

1. In a large bowl, combine the flour, baking soda, baking powder and salt.
2. In a medium bowl, whisk together the egg and white until very foamy. Whisk in the buttermilk, vanilla extract and oil. Stir into the flour mixture just until the batter is combined and pourable.
3. Heat a large nonstick skillet (or Griddler) coated with cooking spray over medium heat. Pour 1/3 cup batter into hte skillet to form a 4" pancake. Cook for 2-3 minutes, or until the bottom is browned. Turn and cook  for  1-2 minutes longer, or until golden brown. Remove to a plate and keep warm. Repeat to make a total of 12 pancakes. Serve the pancakes with the warm compote.

WW POINT VALUE: 2

Note: This recipe appears in the South Beach Diet Cookbook. I've always wanted to try this recipe and I'm glad I did. The compote was so delicious as were the pancakes. You can also serve the compote in crepes, oatmeal, stuffed french toast and even vanilla ice cream. The ginger and cinnamon add nice flavor to the fruits.

Picnic Macaroni Salad

Ingredients:

• 1 1/2 cups whole-wheat or spelt elbow pasta
• 2 medium tomatoes, chopped
• 1 medium red bell pepper, chopped or 1 cup chopped mixed peppers
• 1 medium carrot diced or 1/3 cup chopped carrots
• 1/3 cup reduced-fat sour cream
• 1/4 cup cornichons (optional)
• 2 tbsp mayonnaise
• 1 tsp dried oregano
• 1/4 tsp salt
• 1/8 tsp freshly ground black pepper

Makes 8 (generous 1/2 cup) servings

1. Bring a large pot of lghtly salted water to a boil. Cook pasta according to package directions until al dente. Drain, run under cold water to cool, and drain again.
2. In a large bowl, combine pasta, tomatoes, carrot, sour cream, cornichons (if using), mayonnaise, oregano, salt and black pepper. Serve at room temperature or chilled.

WW Points Value: 2 pts per serving

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Pasta is always a wonderful comfort food regardless of what you put with. Ialways wantedto try this recipe. I know. I know. I'm cooking a summer pasta dish in the middle of winter. What was I thinking? I wanted something simple. This dish was delicious and very colorful with all the vegetables. This dish is perfect for a Bar-B-Q and picnic for kids and adults (and vegetarians!).It stores well in a covered container in the fridge. The flavors deepen over time so I suggest making it up to a day in advance. If you like pickles in your macaroni salad, use cornichons because they add just the right touch of pickle flavor without the sugar you find in the pickle relish.

 

 

Mahi Mahi with Shallot-Mustard Sauce

Ingredients:

•  4 (1/4 lb.) mahi mahi filets
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 + 1/8 tsp ground black pepper
• 2 tsp oilive oil
• 2 shallots finely chopped
• 1/4 cup dry white wine
• 1/2 cup bottled clam juice
• 2 tbsp coarse-grained Dijon mustard

Makes 4 Servings

1. Sprinkle the mahimahi fillets with the thyme, salt and 1/4 tsp of the pepper. Heat the oil in a large nonstick skillet over medium-high heat. Add the mahimahi and cook until just opaque in the center, about 3 minutes on each side. Transfer to a plate and keep warm.
2. Add the shallots to the skillet and cook, stirring, until softened, about 5 minutes. Add the wine and cook, stirring, until reduced by half, about 3 minutes. Whisk in the clam juice, mustard and the remaining 1/8 tsp pepper; bring to a simmer and cook about 1 minute. Serve with Mahi Mahi.

WW Points Value: 3 per Serving (1 fillet and generous 2 tbsp sauce)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. You can use any white fish with this recipe and it's just as delicious. If you don't like the taste of clams, don't worry. Clam juice don't have a strong taste in this dish but the white wine adds a nice scent and flavor to the dish. Make sure to use REALLY cheap white wine. You know, the kind you find at Trader Joe's.

 

 

Chimichurri Burgers

Ingredients:

SAUCE:

• 1 cup parlsey leaves
• 3 scallions, chopped
• 2 garlic cloves, chopped
• 2 tbsp red wine vinegar
• 2 tbsp water
• 1 tbsp extra-virgin olive oil
• 1/2 tsp red pepper flakes
• 1/8 tsp salt

BURGERS:

• 1 1/2 lbs extra-lean ground beef
• 2 tsp dried basil
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 4 whole-wheat or whole-grain buns, lightly toasted (optional)

Makes 4 servings

1.  For the sauce: In a blender or food processor, combine parsley, scallions, garlic, vinegar, water, oil, pepper flakes and salt; pulse until just pureed, about1 minute.
2.  For the burgers: In a large bowl, combine beef, basil, black pepper and salt. Form into 4 patties, about 1 inch thick.
3. Lightly coat a grill or grill pan with cooking spray, and heat to medium-high. Grill burgers 5 to 6 minutes per side, or until a thermometer inserted into the thickest part registers 160 F. Serve burgers onbuns, if using, topped with chimichurri sauce.

WW Points Value: 10 with buns; 8 without bun

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. South Beach Burgers are always the best and I've always wanted to try this recipe. I loved the flavor of the burger; basil brings out the best flavor in everything. The Chimichurri sauce was strong but very tasty due to the red vinegar. I highly recommend serving this recipe with the Oven Baked Onion Rings.

Strawberry Citrus Refreshers

Ingredients: 1 pint strawberries (2 cups)

• 1 large seedless orange, peeled and roughly chopped
• 2 tbsp fresh lime juice
• 1 tbsp granular sugar or sugar substitute
• 1 1/2 cups chilled water
• ice cubes

Makes 4 (1-cup) servings

1. Set 4 small strawberries aside for garnish; hull the rest. In a blender, combine hulled strawberries, orange, lime juice and sugar; puree until smooth. Stir in water.
2. Fill 4 (10 oz.) glasses with ice cubes. Pour Strawberry-Citrus Refreshers over ice, garnish with reserved strawberries, and serve.

WW Points Value: 1

Note: Thie recipe appears in the South Beach Diet Taste of Summer Cookbook. I tried this beverage recpe this past weekend and it had a nice flavor to it. I would probably use flavored seltzer water instead of water for more flavor and a kick of punch. The 1 1/2 cups water was to watery for the juice.

Spicy Tangerine Beef

Ingredients:

• 2 tangerines
• 2 tsp cornstarch
• 4 tbsp water
• 3/4 -1 lb. boneless sirloin steak, trimmed and thinly sliced
• 3 cups small broccoli florets
• 3 scallions, cut into 2-inch lengths
• 1 small red bell pepper, cut into strips or 1 cup chopped mixed bell peppers
• 2 garlic cloves minced or 2 tsp minced garlic
• 3 tbsp reduced-sodium soy sauce
• 1/4 tsp crushed red pepper or cayenne pepper
  
  

Makes 4 Servings

1. Grate the zest from the tangerines; set aside. Peel the tangerines and separate into sections; reserve the sections. Stir together the cornstarch and 2 tbsp of the water in a cup until smooth; set aside.
2. Spray a nonstick wok or large deep nonstick skillet with nonstick spray and set over medium-high heat. When a drop of water sizzles in it, add half of the beef and stir-fry until browned, about 3  minutes, using a slotted spoon to transfer the beef to a bowl. Repeat with the reamining beef.
3. Add the broccoli and the remaining 2 tbsp of water to the wok; cook, covered, about 2 minutes. Increase the heat to high. Add the scallions, bell pepper(s), garlic, tangerine zest, soy sauce and crushed red pepper; stir-fry about 1 minute. Stir the cornstarch mixture and add to the wok; stir-fry until the sauce thickens and bubbles, about 1 minute. Return the beef to the wok along with the tangerines; stir-fry until heated through, about 1 minutes longer.

WW Points Value: 4

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a dish that Super Chef Emril Lagasse and Iron Chef Masaharu Morimoto would create (with all the flavors involved!). This dish is so delicious and so filling you will not be hungry for the rest of the evening. You can substitute canned mandarin oranges for the tangerines and 1 cup of chopped mixed bell peppers for 1 red bell pepper.

Asian Sea Bass-A Classic favorite in Chinese Restaurants

Ingredients:

• 
  
  1 lb. seas bass fillets, cut into 4 pieces
• 
  
  6 scallions thinly sliced
• 
  
  1 tbsp minced peeled fresh ginger
• 
  
  2 tbsp reduced-sodium soy sauce
• 
  
  2 tsp Asian (dark) sesame oil
• 2 cups cooked rice

Makes 4 Servings

1. 
   
   Place the seas bass in a single layer in the center of an 18 x 12-inch piece of heavy-duty foil. Sprinkle witht 1/2 the scallions, the ginger, 1 tbsp of the soy sauce, and the oil. Make a packet by bringing the sides of the foil up to meet in the center and folding over the edges, then folding the ends together. Allowing room for the packet to expand, crimp the edges.
   
   
2. 
   
   In a large skillet, bring 1-2 inches of water to a boil. Place the packet in the skillet; reduce the heat and steam, tightly covered, until the fish is just opaque in the center, about 10 minutes. Open the packet carefully when tesing for doneness, as steam will escape.
   
   
3. 
   
   With a slotted spatula, transfer the fillets and scallions to a platter. Pour any cooking juices and remaining tablespoon of soy sauce over the fillets. Garnish with the remaining scallions; serve with the rice.
   
   WW Points Value: 3

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try this recipe and I really enjoyed it. This recipe is a common classic in Chinese classic, which uses whole fish. This is a quick version and every bit as flavorful. Make sure to use the dark variety of sesame oil, which has a more intense flavor and fragrance than light sesame oil. You can substitute grouper, snapper or cod for the seas bass and it's just as delicious. I also highly recommend serving Baked Crab Rangoon with this dish for an authentic Chinese dinner!

Pink Grapefruit and Rasberry Granitas-the perfect way to cleanse your palate.

Ingredients:

• 
  
  2 cups pink grapefruit juice
  
  
  
• 
  
  1 1/2 cups fresh or drained thawed frozen rasberries
  
  
  
• 
  
  1/2 cup superfine sugar
  
  
  

Makes 6 servings

1. 
   
   In a medium bowl, combine the grapefruit juice and rasberries; stir to mix well. Set a fine-mesh sieve over a 1-quart freezer-safe container with a tight-fitting lid. Pour the rasberry mixture through the sieve; press the rasberries to extract as much juice as possible; discard seeds.
   
   
   
2. 
   
   Add the sugar to the rasberry mixture; stir to mix well. Freeze, covered, stirring with a fork every 30 minutes after 4 hours, until frozen, about 6 hours total.
   
   
   WW Points Value: 2
   

Note: This recipe appears in the WW New Complete Cookbook. This recipe looked like a really speciall treat and boy was it ever! This is a dessert dish and I highly recommend eating this dish after a heavy dinner. The fruity flavors will really cleanse your palate. I also highly recommend serving this dessert in tall stemmed glasses and eat with a long dessert spoon.