Steamed Halibut with Bell Pepper and Summer Squash

Ingredients:

• 4 (6-ounce) halibut filets, about 3/4-inch thick at thickest part
• 1 orange bell pepper, cut into thin wedges
• 1 medium yellow squash, cut into 1/8-inch, half-moon slices
• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice
• 1 1/2 tsp Dijon mustard
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Fill bottom part of steamer  with 1 inch of water; bring to a boil.
2. Season fish with salt and  pepper and arrange in the steamer basket. Reduce to a rapid simmer, and cover with a lid. After fish has steamed for 3 minutes, arrange bell pepper and squash on top and around the fish. Steam until fish is opaque and vegetables are tender, for a total of 6-8 minutes.
3. While fish and vegetables are cooking, whisk together oil, lemon juice and mustard; add a pinch of salt and pepper.
4. Serve fish and vegetables hot, spooning sauce over the top.

WW POINTS VALUE:  6 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you're looking for a healthy and colorful meal, this is for you. It's very simple and easy to make. If you don't like steamed fish , you can always bake it for 10 minutes at 400 F and it will still taste just as good with the steamed vegetables. The sauce was so delicious over the fish and vegetables it can go with anything. do recommend using Lemon Infused Olive Oil or Garlic Infused Olive Oil from The Imperial Olive in Williamsburg, VA if you want to  add more flavor to your sauce. You  can also use any kind of  bell pepper and white fish with this recipe and it will still taste delicious. 

Raspberry-Cornmeal Pancakes

Ingredients:

• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 1/4 cups skim milk
• 1 large egg, lightly beaten
• 3  tbsp pure maple syrup
• 1 cup fresh or frozen raspberries

Makes 4 Servings (3 pancakes per serving)

1. Combine all ingredients except the raspberries in a medium bowl. Gently stir in the raspberries.
2. Spray a nonstick griddle or  large skillet with  nonstick spray and set over medium heat. Pour healping 1/4 cupfuls of the batter onto the griddle. Cook until bubbles appear and the edges of the pancakes look dry, 2-3 minutes. Turn and cook unti lgolden brown, about 2 minutes longer. Transfer the pancakes to a plate and keep warm.Repeat with the remaining batter to make a total of 12 pancakes.

WW POINTS VALUE 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I didn't know what to expect with these pancakes but they were such a delightful surprise. They tasted really good. They were fully and moist and I really like hte flavor of the yellow cornmeal and raspberries. The grea thing about these pancake is that they are quick and easy and you can enjoy them any day of the week. 

Thai Shrimp Soup with Lime and Cilantro

Ingredients:

• 1 tbsp canola oil
• 3 tbsp minced fresh ginger
• 1 small onion, thinly sliced
• 5 cups low-sodium chicken broth
• 1/4 tsp red pepper flakes
• 1 (1/2-lb.) head napa cabbage, thinly sliced (about 3 cups)
• 1 1/2 lbs. fresh or thawed frozen shrimp, peeled and deveined
• 2 tbsp Asian fish sauce
• 2 tsp grated lime zest
• 1/4 cup fresh lime juice
• 1/2 cup chopped fresh cilantro

Makes 4 (2 1/4-cup) Servings

1. Heat oil in a large saucepan over medium heat. Add ginger and onion; cook, stirring often, until fragrant, about 3 minutes. Add broth and red pepper flakes; increase heat and bring soup to a low boil.
2. Add cabbage and cook 2 minutes. Add shrimp, fish sauce, lime zest and lime juice; cook just until shrimp turn pink, about 1 minute. Serve hot, sprinkled with cilantro, if using.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick and Easy Cookbook. This is a wonderful hot soup that will quickly fill you up and leave you satisfied. I've always wanted to try Asian soup and shrimp. My mother and I had this soup for dinner last night and it  was so delicious. I never thought I would like hot Asian soup but I did as did my mother. The lime and ginger gave this soup a nice zing to it. You can also add diced carrots or cooked soba noodles to this soup when you're on later phases as well a scallions for a heartier and more authentic Asian taste. If you are craving Asian food but you don't want to go out, this soup taste lust like what you  would get at a restaurant and it's quick, easy and delicious.

Rolled Orange Sponge Cake

Ingredients:

• 2 tbsp confectioners' sugar
• 4 large eggs, separated
• 3 lare egg whites, at room temperature
• 3/4 cup granulated sugar
• 2 tbsp finely grated orange zest
• 1 tbsp fresh lemon juice
• 1/8 tsp salt
• 3/4 cup + 3 tbsp sifted cake flour
• 1/2 cup + 2 tbsp orange spreadable fruit

Makes 10 Servings

1. Pre heat hte oven to 350 F. Line a 15 1/2 X 10 1/2 X 1-inch jelly-roll pan with wax paper; dust a clean dish towel with 1 tablespoon of the confectioners' sugar.
2. In a medium bowl, with an electric mixer on medium speed, beat all 7 egg whites until soft peaks form.
3. In a large bowl, with a whisk, beat he egg yolks until thick; gradually whisk in the granulated sugar, beating until thick and light. Add the orange zest, lemon juice and salt; beat to combine. Gradually stir in the flour, mixing well. Stir one-fourth of the egg whites into the batter; with a rubber spatula, gently fold in the remaining whites. Spread the batter in the pan. Bake until golden and the top springs back when touched lightly with finger, 12-15 mintues.
4. Run a knife around the edge of the pan; invert the cake onto a dish towel. Peel the wax paper off the cake. Starting at the narrow end, roll up the cake with a towel. Transfer to a rack and cool completely.
5. Unroll the cake and remove the towel. Spread the spreadable fruit over the cake and reroll. Place the cake, seam-side down, on a platter; sprinkle with remaining tablespoon confectioners' sugar.

WW POINTS VALUE: 4 pts (1/10 of cake per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was cleaning out the fridge, I wanted to make a nice dessert and this recipe has always looked good. All that Easter candy was giving me a headache and I wanted something sweet and different at the end of the day. This cake was absolutely delicious. Now I know what they mean when they say sponge cake. This sponge cake  was light, fluffy and moist and it soaked in all the flavors. The key to making this cake light and fluffy is the egg whites. Make sure you beat the egg whites for 5 minutes because the fluffier the peaks are, the fluffier the cake will be. You can use any kind of spreadable fruit in this recipe and your cake will still be delicious. If you're having company over for dinner, I highly recommend this cake for dessert served with a scoop of vanilla ice cream or fruit flavored sorbet because it's a great way to finish the dinner party.

 

Stir-Fried Chicken with Broccoli, Red Peppers and Cashews

Ingredients:

• 2 tsp vegetable oil, divided
• 1 tsp sesame oil, divided
• 1 1/2 Tbsp ginger root, finely chopped
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch thick pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 tbsp low-sodium soy sauce
• 20 unsalted cashews, roasted amd chopped

Makes 4 Servings

1. Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
2. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve.

 

WW POINTS VALUE: 6 pts (1 3/4 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. I was in the mood for chicken and vegetables and upscale Asian takeout so this recipe looked too good to pass up. Sometimes stir-fry hits the spot. You can enjoy Chinese food at home with no MSG and you know what's in this dish. Plus, it's quick and easy. The chicken was moist and flavorful and totally better than takeout. The cashews give the dish a nice crunch. Plus, it was my first time eating cashews and they were delicious. One bite of this stir-fry and you'll never order takeout again.



Shaved Fennel Salad with Seared Tuna and Parmesan

Ingredients:

Salad:

• 1 fennel bulb, shaved paper thin with a Japanese mandoline or meat slicer
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1/8 tsp chopped thyme leaves
• 1 tsp chopped Italian parsley
• 2 tbsp shaved or shredded Parmesan cheese

 

Tuna:

• 1/4 tsp  salt
• 1 tbsp pink peppercorns
• 4 ouces tuna (fresh sushi grade)
• 1 1/2 tsp extra virgin olive oil

Makes 1 Serving

 

To make the salad: Mix the fennel, oil, lemon juice, thmye, parsley and cheese. Set aside in a cool place.

 

To make the tuna:

1. Sprinkle the salt and peppercorns on the tuna. Place a saute pan on high heat and add the olive oil. Place the tuna in the pan and allow to cook 30 seconds or 1 minute on each side. Remove from the pan and slice in 5 pieces.
2. Place the fennel salad on a flat plate and place the lices of tuna in the center of the salad. Serve immediately.
    

WW POINTS VALUE: 11 pts

 

Note: This recipe appears in the South Beach Diet Cookbook. The original recipe appeared on the menu of Azul restaurant at the Mandarin Oriental Hotel in Miami and was created by Chef Michelle Bernstein. Chef Bernstein is no longer at Azul but you can still enjoy this dish in your own home. It's quick, easy and delicious. The tuna is packed with heat while the fennel salad cools off your palate leaving your taste buds refreshed. I used sashimi tuna in this recipe because I tasted sashimi at a party recently and I LOVED it! I also love how the flavors of olive oil, lemon juice, Parmesan cheese, and mixed herbs go very well together with the fennel and tuna. As for the olive oil, I used Organic Garlic extra virgin olive oil from The Imperial Olive in Williamsburg, VA and it made the dish even more delicious. This dish is so good I couldn't wait to have it again because of the flavor and texture of the tuna and fennel. I know this dish has a lot of points for a salad but it's packed with lean protein and fiber. You can enjoy a high-end restaurant quality salad at home in 10 minutes or less. One bite of this salad and you'll never have to go out to a high-end restaurant again.



Chocolate Dipped Macaroons

Ingredients:

• 3 large egg whites
• 2/3 cup granulated sugar
• 1 1/2  tsp. vanilla extract
• 2 1/2 cups shredded coconut
• 3 oz. bittersweet chocolate, cut into small pieces

Makes 32 Servings

1. Preheat oven to 350°F. Line one or two large cookie sheets with parchment paper. 
2. In a large bowl, whisk egg whites with sugar. Add vanilla and coconut; stir to combine.
3. Scoop up a level tablespoon of batter and form into a ball with your hands; repeat with remaining batter. Place each ball about 1-inch apart on prepared cookie sheets. 
4. Bake until tops just start to turn light tan, about 15 to 18 minutes. Remove cookies to a cooling rack for about 30 minutes.
5. Place chocolate in a double boiler or heavy pot; melt over low heat, stirring occasionally (do not allow to burn). Keep chocolate warm and pliable as you dip tops of cookies into chocolate. Place dipped cookies on a metal tray evenly spread apart so they’re not touching; freeze until chocolate sets, about 20 to 30 minutes.

WW POINTS VALUE: 2 pts (1 cookie per serving)

 

Note: This recipe appears on www.weightwatchers.com. Passover and Easter are appraoching and it's  a good excuse to bakse some delicious treats. Macaroons are the ultimate guilty pleasure for any Jewish holiday. These treats are easy enough to make and enjoy all year long. One bit of these and you'll never buy those brand name candy bars or cookies at the store again. These cookies are only 5 ingredients so 5-ingredient queen Claire Robinson will be impressed.

Pork Chops with Fennel and Lemon

Ingredients:

• 4 (6-ounce) bone-in pork chops, about 1/2-inch thick
• 1 tbsp extra-virgin olive oil
• 1 large fennel bulb, sliced into 1/2-inch strips
• 1 small onion, thinly sliced
• 1 cup lower-sodium chicken broth
• 2 tbsp fresh lemon juice
• salt
• freshly ground black pepper

Makes 4 Servings

1. Season pork chops with salt and pepper. Heat the oil in a large skillet over medium-high heat. Cook pork chops until lightly browned, about 2 minutes per side. Transfer to a plate.
2. Add fennel and onion to the same skillet and cook until lightly browned nd softened, about 3 minutes. Add broth and lemon juice, bring to a simmer, cover, and cook until fennel is crisp-tender, about 5 minutes. Uncover and simmer until liquid is reduced slightly, about 3 minutes.
3. Add pork back to the skillet and cook until heat through, about 2 minutes. Season with salt and pepper to taste and serve hot.

WW POINTS VALUE: 7 pts

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. If you need some fast food that has nice flavor and lots of protein, this meal is for you. Pork is the other white meat and it is delicious when it's cooked with the right flavors. If you don't have chicken broth on hand, substitute white wine and the dinner will be just as delicious. You can enjoy fast food that is good for you and leaves you satisfied.



Avgolemono Chicken Soup

Ingredients:

• 4 cups reduced-sodium chicken broth
• 1/2 lb. boneless, skinless chicken breasts
• 2 large eggs
• 1/4 cup fresh lemon juice
• 1 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
• 2 cups hot cooked rice
• freshly ground black pepper to taste

Makes 4 Servings

1. In a large saucepan or Dutch oven, bring the stock and chicken to a biol; reduce the heat and simmer until the chicken is cooked through, 5-7 minutes. Remove the chicken and, when cool enough to handle, shred into bite-size pieces.
2. In a medium bowl, whisk the eggs and lemon juice until frothy; gradually whisk in 1 cup of the hot stock.
3. Add the spinach to the stock in the saucepan; bring to a boil. Reduce the heat to low; stir in the rice. Slowly, add the egg stock mixture, whisking constantly to avoid curdling; continue whisking until thickened, 3 minutes (do not boil). Stir in the chicken and heat to serving temperature. Season with the pepper and serve at once.

WW POINTS VALUE: 5 pts (1/4 of soup per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I was in the mood for some chicken soup to warm my soul and this was a chicken soup recipe the at looked good and wanted to try. Avgolemono is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken and one of the signatures of Greek cuisine. I have come to really love Greek cuisine with all their bright, fresh flavors. This was such a nice comfort food that filled me up and satisfied my. It was thick and filled with flavor leaving a nice lemon aftertaste. I do highly recommend topping this soup with some crumbled feta cheese for that authentic Greek taste.