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. 

Orange-Pecan Scones

Ingredients:

• 1/3 cup pecan pieces
• 1/4 cup 1 % or fat-free buttermilk
• 1 large egg
• 1/2 tsp vanilla extract
• 1/2 tsp finely grated orange zest
• 1/8 tsp orange extract
• 1/2 cup whole-grain pastry flour
• 1/2 cup unbleached all-purpose flour
• 2 tbsp granular sugar substitute
• 2 tsp baking powder
• 1/2 tsp ground cinnamon
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/2 cup chilled trans-fat-free margarine, cut into bits

Makes 8 Servings

1. Position rack in the middle of the oven and heat oven to 400 F. Place pecans on a baking sheet and toast until fragrant and lightly golden, 3-4 minutes. Remove from oven and cool. Lightly coat a baking sheet with cooking spray.
2. Whisk together buttermilk, egg, vanilla, zest and orange extract in a small bowl.
3. In a large bowl, sift together whole-grain and all-purpose flours, sugar substitute, baking powder, cinnamon, baking soda and salt. Add margarine and, using a pastry blender or 2 knives, cut margarine into the dry ingredients until the mixtures resembles coarse meal. Add pecans and buttermilk mixture, stirring until mixture forms a slightly sticky dough. Using wet hands, knead dough 4 or 5 times in the bowl.
4. Place the dough on the baking sheet and form into 3/4-inch-thick disk. Cut disk all the way through into 8 wedges (do not separate). Bake until lightly golden, 15-18 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 5 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Scones are nice treats from time to time, when they're done right. These scones were moist and packed with flavor. The key to making these scones nice and moist is the buttermilk and the margarine. These treats are perfect for afternoon tea or a weekend brunch. 

Microwave Deviled Chicken

Ingredients:

• 1/2 cup plain dried bread crumbs
• 1/4 tsp dried thyme
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 tbsp. Dijon mustard
• 1 tsp hot pepper sauce
• 1 tsp Worcestershire sauce
• 1 tsp honey
• 4 boneless, skinless chicken breasts

Makes 4 Servings

1.  Spray a microwavable 2-quart shallow baking dish with nonstick spray.
2. Combine the bread crumbs, thyme, salt and pepper on a sheet of wax paper. Combine the mustard, pepper sauce, Worcestershire sauce, and honey in a medium bowl; add the chicken  and toss to coat evenly. Coat the chicken breasts, one at a time, with the bread crumbs, pressing lightly  to they adhere. Place the chicken in the baking dish in a single layer and lightly spray with nonstick spray.
3. Cover the chicken with wax paper and microwave on High for 8 minutes. Uncover and microwave on High until the chicken is cooked though, about 2 minutes longer. Let stand for 3 minutes before serving.

WW POINTS VALUE: 6 pts

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a great dinner that is packed with heat and bold flavors. I don't like to microwave my dinner unnecessarily so I sautéed my chicken at medium-high heat, 4-5 minutes on each side and served hot. this was another winner, winner chicken dinner that is quick, easy and delicious. Serve this chicken with potatoes and a side of vegetables, you've got a satisfying dinner. 

Jicama & Orange Salad

Ingredients:

• 1 1/2 lbs. jicama, peeled and cut into 1/2-inch dice
• 3 navel oranges, sectioned
• 2 medium cucumbers, peeled, seeded, and cut into 1/2-inch pieces
• 1/2 cup chopped fresh cilantro
• 1/4 cup finely chopped red onion
• 1 medium jalapeno, seeded and minced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. + 1 tsp red wine vinegar
• salt
• freshly ground black pepper

Makes 8 (1-cup) Servings

 

Toss together jicama, orange sections, cucumbers, cilantro, onion, jalapeno, oil and vinegar in a serving bowl. Season with salt and pepper to taste and serve.

 

WW POINTS VALUE: 2 pts

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. I had this salad for Cinco de Mayo and it was so nice. It was so clean and refreshing in my mouth, I felt like I was on a Mexican beach. Jicama is a Mexican root vegetable that has the texture of a potato and the flavor of an apple. Jicama is perfect in salads because of its sweet and nutty flavor and crunchy taste. The combination of jicama, oranges, cucumber and jalapeno make this salad a hot yet refreshing treat. As for what kind of olive oil to use, I recommend using Chipotle Infused Extra Virgin Olive Oil or Lime Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more info, visit www.TheImperialOlive.com. 

Grilled Filet Mignon & Chipotle Butter

Ingredients:

• 4 tsp unsalted butter, softened
• 1/2 small chipotle chile in adobo sauce, finely chopped, about 1/2-3/4 teaspoon
• 1 tsp grated lime zest
• 1/2 +1/8 tsp salt
• 4 (3-ounce) filet mignons (1/2-inch thick), trimmed of all visible fat
• 1/8 tsp freshly ground black pepper

Makes 4 Servings

1.  Combine the butter, chipotle, lime zest, and 1/8 teaspoon of the salt in a small bowl; mix well. Wrap in plastic wrap, rolling to form a small cylinder. Freeze 10 minutes.
2. Set up a grill for medium-hot indirect heat, and spray  a nonstick skillet with nonstick spray; or heat a grill pan over medium-high heat. Sprinkle the filets with the remaining salt and pepper. Grill the steaks, 3-4 minutes on each side for medium-rare. Transfer to serving plates.
3. Slice the butter into disks and top each filet with a disk; serve immediately.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love a good steak dinner once in a while? Sometimes, the simple things in life are what make you happy. A quick and easy steak dinner is one of those simple things. This is a quick and easy dinner you can enjoy at home and it tastes just as delicious asit would at a restaurant. Chipotle chile peppers in adobo sauce are dried/smoked jalapeno chiles in a tomato sauce base. They are hot and smoky so a little bit of them can go a long way. The lime zest adds a touch of zing while the butter cools everything off. Serve this steak with some potatoes and veggies and you have a deliciously filling dinner.

 

 

Strawberry-Rhubarb Pie

Ingredients:

• 1 Basic Pie crust, unbaked

Filling:

• 1 1/2 lbs. rhubarb, trimmed, cut into 1/2-inch-thick slices (about 3 cups)
• 1 (16-ounce) container strawberries, hulled and quartered (about 3 cups)
• 1 cup granulated sugar
• 1/4 cup instant tapioca (optional)
• 2 tsp lemon juice
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Crumb Topping:

• 2/3 cup rolled oats
• 1/4 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 2 tbsp unsalted butter, melted
• 1 tbsp orange juice
• 1 tsp water

Makes 12 Servings

1.  On a floured surface, roll out the pie crust dough to a 12-13-inch circle. Fit the dough into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze for 20 minutes.
2. Preheat the oven to 375 F. In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, lemon juice, nutmeg, and salt. Toss gently to blend and let stand for 15 minutes. Transfer to  the pie shell.
3. In a medium bowl, combine the oats, flour, sugar, cinnamon, and salt. Add the butter, orange juice, and water; stir to combine. Press the crumb mixture together to form clumps and break them into smaller piece over the rhubarb mixture.
4. Bake 40 minutes; cover loosely with aluminum foil to keep topping from over browning. Bake 40-45 minutes longer until the filling is thick and bubbly.

WW POINTS VALUE: 5 pts (1/12 of the pie)

 

Note: This recipe appears in the WW New Complete Cookbook. Spring time is here and the weather is perfect for baking. I love strawberries and I have really come to love rhubarb. In savory cooking, onions and garlic always make everything taste better. In sweet cooking, rhubarb makes everything taste better. My dad used to make strawberry rhubarb pie when I was very little. He used to get rhubarb from the next door neighbors and he used it to make his version of strawberry rhubarb pie before we moved. He never made strawberry rhubarb pie again. Rhubarb is a tart red stalk that's a member of the buckwheat family and goes elegantly well with strawberries and every other fruit. This fruity pie was absolutely delicious. don't be intimidated when mixing the rhubarb with the strawberries; the rhubarb will cook with the fruit and make it taste so delicious. You can cut the amount of sugar in this recipe as well as add a little more lemon juice, cinnamon and nutmeg and your pie will still taste good. 

Basic Pie Crust

Ingredients:

• 1 cup all-purpose flour
• 2 tsp granulated sugar
• 1/8 tsp salt
• 2 tbsp cold unsalted butter, diced
• 2 tbsp cold vegetable shortening
• 1 tsp cider vinegar
• 3-3 1/2 tbsp ice water

Makes 8 Servings

1. In a large bowl, combine the flour, sugar and salt. With a pastry blender or two knives, cut the butter or shortening into the flour until the mixture resembles course crumbs. Stir in the vinegar and then the water, 1 tablespoon at a time, until the dough begins to form. Press the dough together and shape into a disk. Wrap with plastic wrap and refrigerate at least 1 hour.
2. On a floured surface, roll out the dough to a 12-13-inch circle; fit into a 9-inch pie pan, pressing to fit and crimping the edges to form a rim. Freeze 20 minutes. Prick the bottom with a fork.
3. For a prebaked crust: Preheat the oven to 400 F. Line crust with aluminum foil; fill with dried beans. Bake until the crust is set, 10 minutes; remove the foil and beans. Bake until golden, 10-12 minutes longer. Cool on a rack.

WW POINTS VALUE: 3 pts (1/8 of pie crust)

 

Note: This recipe appears in the WW New Complete Cookbook. Who doesn't love pie from time to time? This was my first time making a pie crust from scratch and it was not bad. The secret to making a good pastry crust is to keep it cold, work quickly and to let it rest to relax the gluten before rolling it out. If you don't have time to make a pie crust from scratch, go to your grocer's freezer and get one of the brand name pie crusts instead.

Tamale Casserole

Ingredients:

• 4 tsp canola oil
• 1 green bell pepper, seeded and chopped
• 2 red onions, chopped
• 1 jalapeno, seeded deveined and minced
• 1 garlic clove, minced
• 1/2 lb. ground turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 3/4 tsp salt
• 1/2-1 tsp hot Mexican chili powder
• 2 cups water
• 2/3 cup stone-ground yellow cornmeal
• 1/3 cup shredded fat-free Monterey Jack Cheese

Makes 4 Servings

1. In a large skillet over medium heat, heat the oil. Saute the bell pepper, onions, jalapeno and garlic until softened, about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until browned, 5-8 minutes. Stir in the tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to an 8-inch-square baking dish.
2. Preheat the oven to 350 F. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 teaspoon salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that it is completely covered. Bake 25 minutes,  then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Tamales are a traditional Mexican dish made of different fillings such as chopped meat and vegetables. They are coated with masa, a traditional Hispanic cornmeal dough, and wrapped in a cork husk that is tied and steamed until the dough is cooked through. This version eliminates the corn husks and is made into a casserole. This comfort foos may look like a hot mess but it is absolutely delicious. This casserole is filled with lean protein and veggies and will quickly fill you up. You can use ground chicken or ground turkey in this recipe and the casserole will still be delicious. If you don't have any canola oil on hand, I highly recommend using Chipotle Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because it will give the casserole an extra kick of heat. For more info, visit www.TheImperialOlive.com.