Linguine Pesto With Shrimp & Asparagus

Ingredients:

• 6 oz. whole wheat linguine
• 1 (1-lb.) bunch asparagus, trimmed and cut into 2-inch pieces
• 2 tsp. extra-virgin olive oil
• 3/4 lb. shrimp, peeled and deveined
• 3 garlic cloves, minced
• 1/4 tsp. red pepper flakes
• 1 (14-oz.) can Italian peeled tomatoes
• 1/4 tsp. salt
• 2 tbsp. prepared pesto
• grated zest of lemon
• 6 pitted black olives, chopped

Makes 4 Servings (1 1/2 cups)

1. Cook linguine according to the package directions, omitting salt, and adding asparagus during the last minute of cooking. Drain and keep warm.
2. Meanwhile, heat 1 teaspoon of the oil in a large skillet on medium-high heat. Add shrimp, garlic, and  pepper flakes; cook, stirring frequently, just until shrimp turn pink, about 2 minutes. Transfer to a plate.
3. Heat remaining 1 teaspoon oil in the same skillet over medium-high heat. Add tomatoes and salt and cook. stirring occasionally and breaking up tomatoes with side of spoon, just until sauce begins to thicken, about 5 minutes. Return shrimp to the skillet. Add linguine, asparagus, pesto, and lemon zest; cook, tossing, until heated through. Remove from heat; sprinkle with olives.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This Italian dinner is WAY better than what you would get at your local Italian restaurant (unless your Italian restaurant's chef is Mario Batali, Scott Conant or Michael Chiarello). This colorful dish can be made in 30 minutes or less and it's quite filling. There is so much flavor in this dish it will leave you happy as a clam. You can also use broccoli if you don't have any asparagus on hand. Also, you can use fresh tomatoes in place of canned tomatoes and the dish will still be freshly delicious. I also recommend using flavored olive oil for that authentic Italian taste. You can used Infused Lemon Olive Oil, Organic Infused Garlic Olive Oil or Milanese Gremolata Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.
 

 



Beef and Bean Chilli

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 1 lb. lean ground beef
• 2 1/2 tsp. chili powder, divided
• 1 tsp. ground cumin
• 1 small onion, thinly sliced
• 2 garlic cloves, minced
• 1 (28 oz.) can diced tomatoes
• 1 (15 oz. ) can kidney beans, rinsed and drained
• salt
• freshly ground black pepper

Makes 4 (1 1/2 cup) Servings

1. Heat oil in a large heavy-bottomed saucepan over medium-high heat. Add beef, 1 teaspoon of the chili powder, and cumin; sauté until browned, about 5 minutes. using a slotted spoon, transfer beef to a plate.
2. Add onion, garlic, and remaining chili powder to the same saucepan; cook over medium heat, stirring occasionally, until softened, about 3 minutes. Add tomatoes with juice and beans; cover and simmer for 10 minutes, stirring occasionally.
3. Uncover, add cooked beef, and cook an additional 5 minutes, until liquid thickens slightly. Season to taste with salt and pepper and serve hot.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who does not love a good bowl of chili? You can enjoy a hearty bowl of homemade chili at home and it will quickly fill you up. This dish is packed with protein with the meat and vegetables and the great flavor combination of garlic, chili powder and cumin. You can top this chili with thinly sliced scallions, a drop of fat-free sour cream or a handful of shredded fat-free cheddar cheese and you'll be in heaven! Even though the serving size is 1 1/2 cups, you won't eat that much chili because it will quickly fill you up. I also highly recommend serving the Savory Cheddar Cheese Biscuits with this chili because you'll need the biscuits to literally clean your bowl.

 

Ricotta Pancakes with Berries

Ingredients:

• 2/3 cup whole wheat pastry flour
• 1 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. ground ginger
• 1/4 tsp. salt
• 1 cup fat-free ricotta cheese
• 1 large egg
• 1 large egg white
• 3/4 cup skim milk
• 3/4 tsp. vanilla extract
• 2 cups mixed berries

Makes 4 Servings

1. Whisk flour, sugar, baking powder, ginger,  and salt in a medium bowl. Whisk ricotta, egg, egg white, milk and vanilla together in a large bowl. Add dry ingredients to wet ingredients, stirring together until blended.
2. Spray a large skillet or griddle with nonstick spray and set over medium heat. Wet hot, drop batter by 1/4 cupfuls onto pan (work in batches if necessary to avoid crowding the pan). Cook each until underside is browned and bubbles begin to form on top, 3-4 minutes. Flip pancakes and cook other sides. Repeat with remaining batter, making 8 pancakes. Serve with berries.

WW POINTS VALUE: 5 pts. (2 pancakes and 1/2 cup berries per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Who does not love pancakes? Once in a while, everyone deserves a guilty pleasure comfort food and pancakes are certainly a guilty pleasure comfort food that can be enjoyed for breakfast lunch, dinner or brunch. I was cleaning out the refrigerator and these pancakes looked to good to pass up. Pancakes made from ricotta cheese and some spices are absolutely delicious. They are nice and fluffy and they melt in your mouth along with the mixed berries. I also highly recommend adding a touch of cinnamon and /or nutmeg to these pancakes in your dry ingredients because cinnamon and nutmeg always make every sweet dish tastier. If you have any leftover pancakes, you can store them in the freezer and take them out when you feel like having your comfort food craving. 

Grilled Duck Breasts with Orange-Balsamic Glaze

Ingredients:

• 1 1/4 cups orange juice
• 1/2 cup balsamic vinegar
• 1 whole (1 3/4-pound) boneless duck breast, trimmed of all skin and fat, and separated into 4 equal pieces
• 2 small shallots, finely chopped
• 2 cloves garlic, minced
• 1/2 cup dry red wine or low-sodium chicken broth
• 1 tbsp. grated orange zest
• 1/4 tsp. salt
• 1/8 tsp. freshly ground white pepper
• 1 bunch arugula, torn into bite-size pieces (optional)

Makes 8 Servings

1. Combine 1 cup of the orange juice and 1/4 cup of the vinegar in a large zip-close plastic bag; add the duck. Squeeze out the air and seal the bag; turn to coat the duck. Refrigerate, turning the bag occasionally, at least 2 hours or overnight. Drain and discard the marinade.
2. Spray the grill rack with nonstick spray; prepare the grill.
3. Meanwhile, to prepare the glaze, combine the shallots, wine or broth, the remaining 1/4 cup of orange juice and vinegar, garlic, orange zest, salt and pepper in a medium saucepan; bring to a boil. Reduce the heat and simmer, watching carefully and stirring occasionally, until the mixture is reduced by half, about 15 minutes. Remove from the heat.
4. Grill the duck, turning once and basting with the glaze, until the juices run clear when pierce with a fork, about 8 minutes per side.
5. Transfer the duck to a carving board; let cool slightly. Thinly slice lengthwise. Arrange the slices on serving plates and drizzle with  any leftover glaze. Serve each portion with 1/3 cup of the arugula, if using.

WW POINTS VALUE: 4 pts. (3 ounces)

 

Note: This recipe appears in the WW New Complete Cookbook. Whoever says gourmet food is not good for you, that person doesn't know what he/she is talking about! I made duck for the very first time last night for me mother and me and it  was a success. I really enjoy eating duck out at restaurants so I decided to try to cook duck at home. I was a little nervous but the end results were just perfect. We really loved the flavor combinations or orange, balsamic vinegar, shallots, garlic and red wine because they were so savory, gourmet and so comforting. I added garlic to this dish because garlic always makes everything better.  If  you like the French classic, Duck A l' Orange, you will love this modern version. If you want a more intense orange flavor, I highly recommend using aged Tangerine Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. You can visit www.TheImperialOlive.com for more details. I also recommend serving this meal for special occasions and for company. This meal is so upscale-good, people will be talking about it for days. 

Summer Fruit Cocktail

Ingredients:

• 2 medium peaches, cubed
• 2/3 cup blueberries
• 5 medium strawberries, sliced
• 2 tsp. fresh lemon juice
• 1 tbsp. granular sugar substitute
• 1 tbsp. sliced fresh mint

Makes 4 (3/4 cup) Servings

 

In a large bowl, gently combine peaches, blueberries and strawberries. Add lemon juice and sugar substitute; toss gently. Divide fruit among 4 bowls, sprinkle with mint, and serve.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. It's summer and you want to cool down, this treat is for you. There's nothing like a bowl of fresh fruit to cool you off in the summer. These fresh fruits offer a healthy dose of fiber, vitamin C as well as other antioxidants. You can also use lime juice instead of lemon juice and the cocktail will be just as delicious. I recommend adding a equal amount of lemon and lime juice to give this cocktail an extra kick of zing. The mint also adds a kick of zing as well. 

Cinnamon Rolls with Cream Cheese Frosting.

Ingredients:

Filling:

• 1/4 cup packed brown sugar
• 1/4 cup granulated sugar
• 2 tsp. cinnamon

Dough:

• 2 1/2 cups all-purpose flour
• 3 tbsp. granulated sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup fat-free buttermilk
• 1 large egg
• 3 tbsp. unsalted butter, melted

Frosting:

• 3/4 cup confectioners' sugar
• 3 tbsp. light cream cheese
• 1 tsp. fat-free buttermilk
• 1/8 tsp. vanilla extract

Makes 12 Servings

1. To make filling, combine all ingredients in a small bowl.
2. To make dough, preheat oven to 425 F. Spray 9 X 13-inch baking dish with cooking spray. Whisk together flour, granulated sugar, baking powder, baking soda, and salt in a large bowl. Whisk together buttermilk, egg and 2 tablespoons butter in a small bowl. Add to flour mixture and stir dough forms. Turn dough out onto floured surface and knead until smooth, about 30 seconds.
3. With floured rolling pin, roll out dough on floured surface to 12 X 9-inch rectangle. Brush dough with remaining 1 tablespoon butter and sprinkle with filling mixture. Tightly roll up dough from long side. Pinch seams to seal. Turn roll seam side down, and with serrated knife, cut into 12 slices. Arrange cut-side down in pan. Cover pan with foil. Bake 15 minutes. Remove foil and bake until rolls are golden, 12-14 minutes. Cool in pan 10 minutes.
4. To make frosting, with electric mixer, beat all ingredients in small bowl until smooth. Spread frosting on rolls. Let stand 15 minutes. Serve warm or at room temperature.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. Remember those packaged cinnamon buns in the freezer isle of the grocery store? And you brought them home, took them out of the package, put them in the pan, baked them and spread the gooey frosting all over them? These are just like the ones you buy at the grocery store but they're much better tasting. Yes, they are packed with sugar but they are SOO GOOD! They are packed with flavor and are much more moist than the brand names at the grocery store. These treats do take time but they are worth the effort.

Mustard-Coated Lamb Steaks

Ingredients:

• 2 tbsp. Dijon mustard
• 2 tsp. herbes de Provence
• 2 garlic cloves, minced
• 1 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 2 (1/2-pound) leg of lamb steaks, trimmed
• 4 plum tomatoes, halved

Makes 4 Servings

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Combine the mustard, herbes de Provence, garlic, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a cup. Brush the mixture on the steaks.
3. Place the steaks on the broiler rack. Place the tomatoes, cut side up, on the broiler rack around the steaks and sprinkle with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Broil 4 inches from the heat until an instant-read thermometer inserted into the side of each steak registers 145 F for medium, about 6 minutes on each side, and the tomatoes are slightly softened, about 8 minutes. Cut each steak in half and serve with tomatoes.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. I was craving meat and I had lamb loin chops and I wanted to cook something juicy. This was such a tasty meal that could be made in such a small amount of time. The combination of Dijon mustard, lamb and herbs is so heavenly delicious it will be your new favorite weeknight dinner. 

Pork Chops with Scallion-Lemon Relish

Ingredients:

• 8 scallions finely chopped
• 2 tbsp. reduced-sodium soy sauce
• 2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice
• 4 (6-oz.) pork loin chops, trimmed
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 4 Servings (1 pork chop & 2 tablespoons relish)

1. Spray the rack of a broiler pan with olive oil or nonstick spray and preheat the broiler.
2. Meanwhile, to make the relish, combine the scallions, soy sauce, and lemon zest and juice in a small bowl; set aside.
3. Sprinkle the pork chops with salt and pepper. Place on the broiler rack and  broil 4 inches from the heat until an instant-read thermometer inserted in the side of a shop registers 160 F for medium, about 6 minutes on each side. Serve with the relish.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a quick and easy dinner that's delicious and brighten your taste buds. Lemon and soy sauce make a surprising combination with pork. I never thought lemon would go well with soy sauce and scallions but it does. I do recommend adding garlic to your pork because garlic always makes everything better.

Strawberry Elvis Breakfast Sandwiches

Ingredients:

• 6 strawberries, hulled and sliced
• 1 tsp. granulated sugar
• 1 tbsp. water
• 1/2 tsp. fresh lemon juice
• 8 slices multigrain bread, toasted
• 4 tbsp. reduced-fat creamy peanut butter
• 2 medium bananas, sliced

Makes 4 Servings

1. Combine strawberries, sugar and water in a small skillet over medium heat. Cook, stirring, until strawberries soften, 2-3 minutes. Remove from heat and stir in lemon juice.
2. Meanwhile, spread one side of 4 slices of bread with 1 tablespoon peanut butter. Top each with one fourth of the strawberry slices and one fourth of the banana slices. Cover sandwiches with remaining 4 slices bread. Cut each sandwich in half on an angle. Serve immediately, or wrap in plastic and refrigerate up to 2 days.

WW POINTS VALUE: 7 pts.

 

Note: This recipe  appears in the WW Tastier Than Takeout Cookbook. This sandwich is great for breakfast, lunch, dinner and even for Sunday brunch.You can substitute 1 tablespoon of strawberry fruit spread in place of the strawberries and the points value will no be affected. You can also use any kind of berries in this sandwich and it will still be delicious. you can also use almond butter in place of the peanut butter and the sandwich will still be delicious. People of all ages will loves this sandwich because it's packed with all your favorite guilty pleasures and full of flavor. You will love the combination of bananas, strawberries and peanut butter in between 2 pieces of bread. Elvis Presley was known for craving peanut butter and banana sandwiches anytime, anywhere. If he were alive today, I think he would totally approve of this sandwich, thank you very much.

Garden White Bean Soup

Ingredients:

• 1 tbsp. + 2 tsp extra virgin olive oil
• 1 medium onion, thinly sliced
• 4 garlic cloves, minced
• 1 celery stalk, thinly sliced
• pinch red pepper flakes
• 2 (15-oz.) cans cannellini beans, rinsed and drained
• 3 cups lower-sodium chicken broth
• 1 1/2 cups packed chopped arugula
• 1/4 cup packed basil leaves, roughly chopped
• 1/4 tsp. grated lemon zest
• 1/4 tsp. salt
• 4 tbsp. freshly grated Parmesan cheese

Make 4 (1 1/4-cup) Servings

1. In a medium saucepan, heat 1 tablespoon of the oil over medium heat. Add onion, garlic, celery and pepper flakes. Reduce the heat to medium-low and cook, stirring occasionally, until vegetables are softened, 10-12 minutes. Remove from the heat and carefully strain liquid into a large bowl.
2. Transfer bean mixture to a blender or a food processor, add 1 cup of the reserved liquid, remaining 2 teaspoons oil, arugula, basil, lemon zest and salt; puree until smooth. Add to the bowl with the rest of the reserved  cooking liquid and stir to combine.
3. Lade soup into 4 bowls, sprinkle evenly with cheese, and serve warm.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Don't be afraid of this soup. It's deliciously relaxing and filling. I've really come to enjoy cannellini beans no matter how they are cooked. If you want a true vegetarian version, substitute vegetable broth on place of the chicken broth and it will still be delicious. Who knew that pureed arugula and basil would taste so delicious in vegetable soup sprinkled with Parmesan cheese. 

Eggplant Parmigiana

Ingredients:

• Cooking spray
• 1/3 cup seasoned breadcrumbs, Italian-style
• 1 Tbsp grated Parmesan cheese
• 1 tsp dried Italian seasoning
• 2 garlic cloves, minced
• 1 medium eggplant
• 2 large egg whites, lightly beaten
• 1 1/2 cups tomato sauce
• 1/2 cups shredded part-skim mozzarella cheese

Makes 4 Servings

1. Preheat oven to 350°F. Coat a 9 X 13-inch baking dish with cooking spray; set aside.
2. Combine bread crumbs, Parmesan cheese, Italian seasoning and garlic powder in a medium-size bowl; set aside. Remove skin from eggplant and trim off ends; slice eggplant into 1/2-inch-thick slices.
3. Dip eggplant first into egg whites and then into bread crumb mixture. Bake eggplant on a nonstick cookie sheet until lightly browned, about 20 to 25 minutes, flipping once.
4. Place a layer of eggplant on bottom of prepared baking dish, then add 1/3 of tomato sauce and 1/3 of mozzarella cheese. Repeat with 2 more layers in same order. Bake until cheese is melted and sauce is bubbling, about 10 minutes more.

WW POINTS VALUE: 4 pts. (4 pieces per serving)

Note: This recipe appears on www.weightwatchers.com. You can make this Italian restaurant classic at home at a fraction of what you pay out and it's much healthier for you since it's baked and not fried. This is a nice alternative to chicken or veal parmigiana if you want a vegetarian version. I highly recommend serving pasta with marinara sauce for an authentic Italian meal along with a glass of red wine of your choice and you'll feel like you're in Italy.

Berry Granita

Ingredients:

• 1/2 cup water
• 1/4 cup granular sugar substitute
• 1 bag (10 oz.) frozen blueberries
• 1 lemon peeled and juiced
• lemon twist for garnish
• 1/2 cup low-fat frozen whipped topping, thawed (optional)

Makes 6 Servings

1.  In a small pot over medium heat, combine the water and sugar substitute. Bring to a boil. Boil for 2 minutes,  then set aside to cool to room temperature.
2. In a food processor fitted with a metal blade, combine  the blueberries, lemon peel and juice, and cooled syrup. Pulse for 2 minutes, or until the blueberries are coarsely ground. Pour into a small metal bowl and stir a few times with a fork to break up any large pieces. Cover the bowl with foil and place in the freezer overnight.
3. Spoon into 6 serving glasses, garnish with a lemon twist, and top with the whipped topping, if using.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is such a wonderful dessert to enjoy in the summer. Berries are in season and there is nothing like a frozen berry dessert to cool you off in the heat wave. You can use any kind of berry in this dessert and it will still be delicious. I highly recommend serving this for dessert when your having company for dinner because it looks and tastes so beautiful.