Haddock with an Herb and Bread Crumb Topping

Ingredients:

• 1 1/2-2 lbs. haddock, skin left on
• Vegetable Oil or extra-virgin olive oil
• 1/2 cup bread crumbs
• 2 tbsp freshly grated Parmigiano-Reggiano cheese
• 2 tbsp chopped fresh parsley or sweet marjoram. or 1 tbsp fresh tarragon

Variation: With Roasted Red Peppers

Slice about 3 tbsp roasted red peppers into tin strips and place on the haddock. Top with the bread crumbs and proceed below.

1. Preheat the oven to 400 F
2. Dry the haddock and oil lightly. Place in a large baking dish skin side down. Mix together the bread crumbs, cheese and herbs. Spread over the fish. Bake for 10-12 minutes, or until cooked through but still slightly translucent.

Makes 4 Servings

WW POINTS VALUE: Who Knows?

Note: This recipe appears in the New Legal Seafood Cookbook. The recipes in this cookbook look SO delicious I can't wait to try them all. If you don't have haddock, don't worry. You can use virtually any fish fillet in this recipe and  so I used cod.You can also change the herbs to vary the flavor. I had this reip the other night with roasted red peppers as a side and it was a nice dish. The red peppers also add color to yo plate. This is an easy fish dish to prepare if you or anyone else is learning to cook fish.

Blueberry and Peach Crumble

Ingredients:

• 5 peaches or nectarines, peeled and thinly sliced
• 1 cup blueberries
• 1/3 cup fresh orange juice
• 2 tsp minced orange zest
• 1 tsp freshly grated ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 3/4 cup unbleached all-purpose flour
• 1/3 to 1/2 cup packed brown sugar (light or dark)
• 3 tbsp butter or margarine
• Heavy Cream (optional)

Makes 4-6 Servings

1. Preheat the oven to 325 F.
2. Mix together the peaches, blueberries, orange juice, orange zest, ginger, cinnamon and nutmeg. Place the fruit mixture in a buttered 9-inch pie plate or square pan and set aside.
3. Combine the flour and brown sugar, then cut in 2 tbsp of the butter with a pastry blender until the mixture forms crumbs about the size of small peas. Sprinkle the flour mixture over the fruit, and dot with the remaining 1 tbsp butter.
4. Bake until the peaches are cooked through, the top is slightly browned, and the mixture is bubbling, about 30 minutes. Serve either hot or cold, with heavy cream, if desired, to pour over the crumble.

WW POINTS VALUE: Who knows?

Note: This recipe appears in The New Legal Sea Foods Cookbook. I am a HUGE fan of Legal Sea Foods and I've always wanted to cook something from their menu regardless of what it is. The weather was finally nice and I decided to cook, of all  things, dessert. I had blueberries and peaches in my fridge and I wanted to use them. Blueberries and peaches come into season together and I've had them together before and I enjoyed them.  I don't have the WW Point Value because the cookbook doesn't provide the nutritional info.This dessert was SOOOOO delicious. I added the ginger, cinnamon and nutmeg to kick it up a notch and it was so good. Peaches and blueberries mixed with orange juice and zest and ginger, cinnamon and nutmeg make a great combonation. Cooked fruit is just as delicious as it's served raw. I do recommend putting in some spices if you want to cook fruit. To the Berkowitz family: If you're reading this posting, the blueberry and peach crumble is delicious. If you want to spice it up, just add some ginger, cinnamon and nutmeg and people will love it, I guarantee.

Chocolate-Peanut Butter Shake

Ingredients:

• 3/4 cup(s) Nesquik Fat-Free Chocolate Milk, or similar product, chilled
• 1 Tbsp unsweetened cocoa, powder
• 1 1/2 Tbsp sugar
• 1 1/2 Tbsp reduced-fat peanut butter
• 1 1/4 cup(s) ice cube(s)

Makes 2 Servings

 Place all ingredients in a blender; cover and blend until smooth. Yields about 1 cup per serving.

WW POINTS VALUE: 3

Note: This recipe appears on www.weightwachers.com.  I was browsing the website looking for cool summer dishes and I came across summer drinks and this looked like a nice sweet treat. It certainly was. It was like drinking a Reese's Peanut Butter Cup but with a lot less fat, sodium and calories. If you don't have chocolate milk in the house, don't worry. You can mix chocoalte syrup in with skim milk and the shake will taste just as good. With my gourmet burgers, onion rings and taty shakes, I could work @ one of Bobby Flay's Burger Palace's. What do you think?

Garlic-Herbed Grilled Corn

Ingredients:

• 6 medium corn on the cob, in husk
• 3 spray(s) cooking spray
• 1 Tbsp butter
• 1 Tbsp olive oil
• 1 Tbsp thyme, fresh, chopped
• 1 tsp minced garlic
• 1/2 tsp table salt (optional)
• 1/4 cup(s) parsley, fresh, chopped

Makes 6 Servings

 

1. In a large pot filled with cold water, add unshucked ears of corn; soak for 10 minutes.
2. Preheat grill or a stove-top grill pan.
3. Remove corn from pot; pull back husks (be careful to leave husk attached to corn) and remove as much of silk as possible. Coat kernels with cooking spray; cover corn with husks again.
4. Grill corn, turning every few minutes, until husks are blackened and charred and corn is tender, about 15 to 20 minutes.
5. Meanwhile, melt butter in a small microwave-safe bowl or cup. Stir in oil, thyme, garlic and salt.
6. To serve, pull back husks to expose corn and use husks as handles. Place on serving platter and brush butter mixture over corn; sprinkle with parsley (and additional salt, if desired). Yields 1 ear per serving.  

WW POINTS VALUE: 2

Note: This recipe appears on www.weightwatchers.com. There is nothing like corn on the cob in the summer time. You ca enjoy this recipe all year round as well. You can pull off the husks and wrap the corn in tin foil an roast it in the oven for 20-25 minutes at about 425 or 450 F. The garlic butter is what give the corn its flavor and the garlic butter can be usedon veggies, potatoes and meats as well.

Italian Dressing

Ingredients:

• 1/4 cup low-sodium chicken broth
• 1 tbsp chopped fresh basil or 1 tsp dried basil
• 1 tbsp white-wine vinegar
• 2 tsp extra virgin olive oil
• 1/2 tsp grated lemon zest
• 1/2 tsp salt
• 1/2 garlic clove or 1/2 tsp minced garlic
• 1/4 tsp dried oregano leaves, crumbled
• 1/8 tsp freshly ground pepper

Makes 4 Servings

In a jar with a tight-fitting lid, combine all the ingredients; cover and shake well. Refrigerate, covered, overnight. Shake again before serving.

  

WW POINTS VALUE 1

Note: This recipe appears in the WW New Complete Cookbook. It was a nice day to cook and  wanted to cook something with flavor. I really like Italian dressing and I came across this recipe by accident. If you ar a garlic lover like myself, I highly recommend using at least one clove for flavor. The great thing aout making your own Italian dressing is that ou know what's in it and youcan modify it to your own taste.

Pesto Sauce

Ingredients:

• 1 bunch fresh basil, stems removed (about 2 cups packed leaves, julienned or chiffonaded)
• 3 tbsp pine nuts
• 1 tbsp oilive oil
• 2 garlic cloves, crushed
• 1/4 tsp salt
• 2 tbsp water
• 1/2 cup + 2 tbsp grated Parmesean cheese

Makes 6 Servings

In a food processor or blender, combine the basil, pine nuts, oil, garlic, salt and water; puree. Add the cheese and puree for 30 seconds.

WW POINTS VALUE:  2 (3 tbsp per serving)

Note: This recipe appears in the WW New Complete Cookbook. I've always wanted to try pesto and this looked like the perfect beginner's recipe. There is nothing like the blended scents of fresh basil, olive oil, pine nuts and Parmesean cheese. Pesto is a popular Italian specialty that's used in many dishes such as pasta, meat dishes and even fish. Pesto can even be mixed with some sour cream for a tasty dip/ condiment. Store-bought pesto is always available but you can easily make your own hen basil is at its peak in the summer.

The Ultimate Sicilian Burger: Katie's Own Creation

Ingredients:

• 6 sun-dried tomato halves, finely chopped
• 2 tbsp mayonnaise
• 1 lb. ground beef
• 1 garlic clove, minced
• 2 tsp Worcestershire sauce
• 2 oz. shredded reduced-fat mozzarella or any Italian cheese (1/2 cup)
• 2 tbsp  homemade pesto sauce
• 4 tomato slices
• Shredded lettuce or arugula
• 4 whole wheat buns or pitas (optional)

Makes 4 Servings

1. In a smal bowl, combine the sun-dried tomatoes and mayonnaise. Set aside.
2. In a large bowl, combine the ground beef, Worcestershire sauce, garlic and cheese. Form the mixture into 4 patties about 1/2-inch thick.
3. Lightly coat a nonstick sillet with cooking spray and heat ove medium-high heat. Cook the burgers until brown on both sides, about 4 minutes on each side, or until a thermometer inserted into the thickest part registers 160 F.
4. Serve burgers on buns, if using, and garnish with mayonnaise, lettuce, tomato and pesto sauce.

WW POINTS VALUE: 10 pts. (I think)

Note: This was a recipe that originally appeared in the South Beach Diet Cookbook. I modifed it bcause my mom and I were in the mood for burgers and I always wanted to try this recipe. The original recipe calls for the following:  a small head of garlic to be roasted and then squeezed into a cup with the mayonnaise and sun-dried tomatoes; 1 1/2 lbs. sirloin steak, trimmed of all visible fat, chopped; 4 slices fontina cheese, arugula and fresh basil for garnish. I decided to put a little twist on this recipe and kick it up a notch. I decided to use ground beef instead of chopped sirloin and mix it with  shredded Italian cheeses, chopped garlic, and Worcestershire sauce. The toppings/garnishes for this burger were sun-dried tomato mayonnaise, homemade pesto sauce, lettuce and tomato. The result: a delicious gourmet burger. Ths burger was so delicious it melted in my mouth. My mom thinks I should open my own business with my own burger place or restaurant. Look out Mario Batali and Emril Lagasse, I'm giving both of you a run for your  $$. Heck, I'll even use this burger recipe in a Throwdown with Bobby Flay, if he dares!

 

 

Heirloom Tomato Gazpacho

Ingredients:

• 2 lbs. heirloom tomatoes, roughly chopped, plus 1 contrasting-color heirloom tomato
•  for garnish
• 1 garlic clove, roughly chopped
• 1 large cucumber, peeled and roughly chopped
• 1 medium green bell pepper, roughly chopped
• 1/3 cup parsley leaves
• 1/2 small red onion, roughly chopped
• 1 small jalapeno, seeded and roughly chopped
• 1 cup ice cubes
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp salt (optional)

 Makes 4 (1 1/2 Cup) Servings

1.  In a blender, combine 2 lbs. tomatoes and garlic; puree until smooth. Transfer to a large bowl.
2. In the blender, combine the cucumber, bell pepper, parsley, onion, jalapeno and ice; puree to a slightly chunky texture. Add to the bowl with tomato mixture. Stir in oil, vinegar and salt. Transfer gazpacho to a covered container and refrigerate until chilled, about 30 minutes.
3. Just before serving, cut remaining tomato into small dice. Divide gazpacho among 4 shallow bowls, top with diced tomato, and serve.

WW POINTS VALUE: 2 pts

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It was such a hot day and I did not want to cook. My mom told me she loved Gazpacho; so I looked for a good gazpacho recipe and I came across this recipe. Tomatoes are very ripe this time of year as are other vegetables. This was such a delicious treat for lunch; I could taste all the vegetables and herbs in this gazpacho. This soup goes perfect with a sandwich and/or salad. You can even top this gazpacho with shredded cheese if you'd like.

Classic Lobster Rolls

Ingredients:

• 4 frozen lobster tails, defrosted (about 1 1/2 lbs.)
• 1 small celery stalk, finely chopped
• 1 tbsp minced red onion
• 1 tbsp mayonnaise
• 1 tbsp chopped tarragon leaves
• 1 tsp fresh lemon juice
• 1/4 tsp salt
• freshly ground pepper
• 4 whole-wheat hot dogs, lightly toasted (optional)

Makes 4 Servings

1.  Fill a large saucepan with enough water to come 1/2 inch up the side of the pan; cover and bring to a simmer. Add lobster tails, return to a simmer, and partially cover. Cook until lobster is opaque throughout, about 8 minutes. Remove lobster from the pan and let cool. When cool enough to handle, remove shells and chop lobster meat into bite-size pieces.
2. In a medium bowl, combine lobster, celery, onion, mayonnaise, tarragon, lemon juice and salt. Season with pepper to taste. Divide lobster salad among 4 rolls, if using, and serve.

WW POINTS VALUE: 6pts with roll, 4pts without roll

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was on a business trip to Boston recently and I picked up some lobster meat from Legal Seafoods. Legal Seafood has the best seafood in America and I highly recommend eating at Legal Seafoods. Frozen lobster tails are convenient but you can purchase 1 1/2 lbs. of fresh lobster meat for sandwiches to save time. Lobster meat is really fishy but delicous. This simple dish is perfect for summer and a great comfort food.