Curried Singapore Noodles with Lobster

Ingredients:

• 6 oz. rice vermicelli
• 2/3 cup low-sodium chicken broth
• 2 tbsp. reduced-sodium soy sauce
• 1 tbsp. Chinese rice wine or dry sherry
• 1/2 tsp. granulated sugar
• 2 (8-ounce) thawed frozen lobster tails
• 1 tbsp. canola oil
• 3 garlic cloves, minced
• 1 tbsp. finely grated peeled fresh ginger
• 1 large red bell pepper, cut into thin strips
• 2 tsp. curry powder
• 4 scallions, sliced on the bias

Makes 4 Servings (1 1/2 cups per serving)

1. Prepare noodles according to package directions. Drain in colander under cold running water . Drain again. Meanwhile, combine broth, soy sauce, wine and sugar in small bowl.
2. Remove lobster meat from shells and cut it into chunks. Heat oil in a wok or large skillet over medium-high heat until very hot. Add lobster and cook, stirring until just opaque, about 3 minutes. Add ginger and garlic; stir-fry 1 minute. Add bell pepper and stir-fry until softened, about 1 minute. Add curry powder and stir-fry 15 seconds. Stir in noodles and broth mixture. cook, tossing, until liquid evaporates and noodles are hot, about 2 minutes. Remove from heat and stir in scallions.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier that Takeout Cookbook. This dish is for anyone who loves Chinese food. It's quick, easy and packed with bold flavors. It's also a very colorful dish that's very filling. Cooking lobster is not as intimidating as you may think. You can find frozen lobster tails at your local fish market and at some grocery stores. The best way to cook lobster is to bring a large pot of salted water to a boil and cook them for 4 minutes. Take them out of the pot and let them cool for 1 minute. Then take a knife and cut through the tail and pull out the meat and toss the shells. You can then cook the lobster according to the directions. The key to making really good Chinese food are the 3 main ingredients: scallions, ginger and garlic. Garlic always makes everything better. Don't be intimidated when cooking this dish. Chinese cooking may look challenging but it's very simple. it's like Italian cooking but with different noodles and spices. My mom and I had this dish for dinner this evening and it was so delicious. The lobster, noodles and vegetables really filled me up so I wasn't hungry 1 hour later. If you can't find or afford lobster, you can instead use shrimp, chicken, turkey, pork or beef and it will still be delicious. If you're thinking about ordering Chinese takeout, PUT DOWN THE PHONE! Make this dinner in 30 minutes or less and you'll be just as happy.

 



Spicy Steak Pizzaiola

Ingredients:

• 3 tsp. extra-virgin olive oil
• 1 small onion, thinly sliced
• 4 garlic cloves, minced
• 1/4 tsp. red pepper flakes, or to taste
• 1 (15-oz.) can Italian peeled tomatoes
• 1 tsp. dried  oregano
• 1/2 tsp. salt
• 3 tbsp. coarsely chopped fresh parsley
• 1 (1-lb.) lean boneless sirloin steak, trimmed
• 1/2 small (8-oz.) whole wheat baguette

Makes 4 Servings

1. Heat 2 teaspoons of oil in medium saucepan over medium-high heat. Add onion, 3 cloves of garlic, and pepper flakes. Cook, stirring occasionally, until onion softens, about 5 minutes. Add tomatoes, 1/2 teaspoon oregano and 1/4 teaspoon salt; bring to boil. Reduce heat and simmer, stirring occasionally and breaking up tomatoes, until sauce thickens slightly, about 8 minutes. Stir in parsley.
2. Spray broiler rack with nonstick spray; preheat broiler. Sprinkle steak with remaining 1/4 teaspoon salt. place steak on pan and broil, turning once, until instant-read thermometer inserted into center of steak registers 145 F for medium, about 5 minutes per side. Transfer to cutting board; let stand for 5 minutes.
3. Split baguette lengthwise, then cut each piece into half again, making 4 equal pieces. Mix remaining 1 teaspoon oil, remaining garlic clove, and remaining 1/2 teaspoon oregano in a small bowl. Brush mixture on cut sides of bread. Place bread, cut-side up, on broiler rack and broil until lightly browned. Cut steak into 12 slices. Serve with sauce and bread.

WW POINTS VALUE: 7 pts. (3 slices steak, 1/2 cup sauce & 1 piece garlic bread per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I made this dinner this past weekend and it was SOO good. This is what you would normally see on the menu at an Italian restaurant and you can easily make this meal at home. The combination of steak and tomatoes with Italian flare is absolutely divine. I think this dinner tastes better and cheaper than what you would get at the restaurant. I also highly recommend serving a vegetable side alongside this dinner for a more colorful and filling meal. Also, don't forget the wine. What good is an upscale steak dinner without wine?

Fishy Tacos with Tangy Cilantro Slaw

Ingredients:

• 1/2 cup light sour cream
• 1 tsp. minced chipotles in adobo
• 2 1/2 cups shredded red cabbage
• 1 large carrot, shredded
• 2 scallions, thinly sliced
• 1/2 cup chopped fresh cilantro
• zest and juice of 1 lime
• 2 tsp. canola oil
• 1/2 tsp. salt
• 1 pound skinless cod or halibut filet, cut into 1-inch pieces
• 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 (6-inch) corn or whole wheat tortillas, warmed

Makes 4 Servings

1.  Stir sour cream and chipotles en adobo together in small bowl.
2. Stir cabbage, carrot, scallions, cilantro, lime zest and juice, oil and 1/4 teaspoon of the salt in a large bowl.
3. Spray ridge grill pan with nonstick spray; set over medium-high heat until very hot.
4. Sprinkle fish with chili powder, cumin and remaining 1/4 teaspoon salt. Place on grill pan and cook, turning once, until fish is just opaque throughout, about 3 minutes per side. Divide fish evenly among tortillas. Top evenly with slaw and sour cream mixture.

WW POINTS VALUE: 7 pts. (2 tacos per serving)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I have always wanted to try fish tacos and this recipe looked too good to pass up. Plus, I was cleaning out the fridge and had all the ingredient and some to make these. These were totally different yet so delicious. When I normally eat tacos, they usually contain beef but fish tacos filled with vegetables and the right seasoning really wake up my taste buds. You can use any kind of white fish in these tacos and it will still be delicious. I used tilapia and the tacos were nice. If you don't have any chipotles en adobo, use any other kind of chili. I recommend doing a few things in making these fish tacos: add garlic to the sour cream mixture because garlic always make everything better, I added cumin along with the chili powder because chili powder and cumin always add heat and flavor to any Mexican dish, add radishes or jicama for a more healthy vegetable crunch, and use the Chipotle Infused Extra-Virgin Olive Oil from the Imperial Olive. For more information, visit www.TheImperialOlive.com.

Wine-Braised Chicken with Artichokes and Olives

Ingredients:

• 3 tbsp. all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 (5-ounce) boneless, skinless chicken breasts
• 1 1/2 tsp. extra-virgin olive oil
• 3 large shallots, thinly sliced
• 1/2 cup dry white wine
• 1 (14-1/2 oz.) can reduced-sodium chicken broth
• 1 (9-oz.) package frozen artichoke hearts, thawed
• 8 pitted kalamata olives, halved
• 2 tsp. chopped fresh rosemary
• 2 tbsp. chopped fresh parsley

Makes 4 Servings

1. Combine 2 tablespoons flour, salt and pepper on a large plate. Coat chicken breasts, on at a time, in mixture.
2. Heat the oil in a large skillet over medium-high heat. Add chicken; scatter shallots around chicken. Cook, turning chicken once and stirring shallots occasionally, until chicken is lightly browned, about 5 minutes.
3. Stir in wine. Cook, scrapping up browned bits from bottom of skillet, about 30 seconds. Add broth. Sprinkle 1 remaining 1 tablespoon flour over broth and whisk in. Bring to boil. Add artichoke hearts, olives, and rosemary. Reduce heat and simmer, uncovered, stirring sauce occasionally, until chicken is cooked through, about 4 minutes.
4. Transfer chicken to platter. Continue to simmer sauce until reduced and thickened, about 3 minutes. Spoon sauce over chicken and sprinkle with parsley.

WW POINTS VALUE: 8 pts. (1 piece chicken & 1/2 cup sauce)

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Mediterranean food is so good when it's done right.  Even though the recipe doesn't call for garlic, I highly recommend adding garlic to this dish because garlic always makes everything better. You can also use onions in place of the shallots and the dish will still be delish. The combination of white wine, chicken broth, flour, onions and garlic is so comforting and delicious. Don't worry if the sauce looks brown; it's just the flour adding thickness to the broth and wine. The artichoke hearts and kalamata olives give this dish the extra Mediterranean flare. This dish was so heavenly delicious it made me feel like I was dining on the Mediterranean coast. If you're ever craving upscale Mediterranean cuisine but don't won't to go out to a restaurant, this meal is for you and it can be made in 20 minutes or less. Plus, you won't find this dish on the menu. I highly recommend serving this dish to company along with garlic bread because one bite of this dish and  they will be happy as a clam.



Broiled Grapefruit with Mango-Honey Glaze

Ingredients:

• 3 Tbsp. nectar (any type), mango
• 2 Tbsp. honey   
• 1/4 tsp. ground ginger, or to taste
• 2 small pink grapefruits, halved horizontally

Makes 4 Servings

1. Stir together nectar, honey and ginger.
2. With a serrated knife, loosen inside of grapefruit rinds. Cut along membranes to loosen segments and discard any seeds.
3. Place grapefruit on broiler rack, 4 inches from flame. Brush surfaces with honey mixture. Broil grapefruit until tops begin to brown, about 3 minutes. Remove immediately. Garnish with mint leaves, if desired.

 WW POINTS VALUE: 2pts. (1/2 grapefruit per serving)

 

Note: This recipe appears on www.weightwatchers.com. This colorful and special treat bursts with bold flavors it's that good. This was such a nice treat for dessert. You can enjoy this treat for breakfast, lunch, dessert or as a light snack and you'll be so happy. You can use any kind of nectar in this recipe and your treat will still be heavenly delicious. Choose pink or red grapefruits over white, for a significant beta-carotene boost. If you don't have any ginger on hand, you can use cinnamon or nutmeg and it will still be delicious. I highly recommend serving this grapefruit with vanilla ice cream for dessert when you're having company because cooked fruit with vanilla ice cream is a delicious way to end a party.

 

 



Red Beans and Rice

Ingredients:

• 1/2 cup quick-cooking whole-grain brown rice
• 1 tbsp. extra-virgin olive oil
• 1 onion, finely chopped
• 1 (15 oz.) can red kidney beans, rinsed and drained
• 1/2 tsp. dried thyme
• 1/4 tsp. garlic powder
• 1/4 tsp. hot pepper sauce, or more to taste
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/8 tsp. ground white pepper

Makes 4 (3/4-cup) Servings

1. Cook rice according to package directions. Remove from the heat.
2. In a large skillet, heat oil over medium heat. Add onion and cook until translucent and beginning to brown, 3-5 minutes. Add rice, beans, thyme, garlic powder, hot pepper sauce, salt, black pepper and white pepper; stir to combine. Cook until heated through, about 2 minutes. Serve hot.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Red beans and rice is a traditional Louisiana side dish that packs heat and flavor. This was a totally different side dish for me because it was filling and packed with heat. This dish would go great with chicken, steak, pork or fish when you want to turn up the heat. Plus, this side dish will quickly fill you up. 

Creamed Spinach

Ingredients:

• 2/3 cup low-fat cottage cheese
• 1/4 cup 1% milk
• 1 tbsp. grated Parmesan cheese
• 1/2 garlic clove, minced
• 1/4 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 2 (10 oz.) bags triple-washed spinach, steamed until tender and chopped

Makes 4 Servings

1. In a food processor or blender, combine the cottage cheese, milk, Parmesan, garlic, salt and pepper; puree. Add one-fourth of the spinach; puree until smooth.
2. In a large skillet, combine the remaining spinach with the cottage cheese mixture. Cook, stirring occasionally, until heated through, about 5 minutes.

WW POINTS VALUE: 1 pt. (1/4 of spinach per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I have now come to really love spinach in or with almost anything. This version of creamed spinach is a purred mixture of cottage cheese and milk that take place of heavy cream and butter that are traditionally used in this dish. The garlic and Parmesan just make it better, as always. I really loved this side dish I had with my fried chicken because it added a bright color to the plate and it was really delicious. I highly recommend this side dish with any lean protein because it will help you fill up quickly and it's got flavor.

Tuna Sashimi with Daikon Salad & Brown Rice

Ingredients:

• 1 (3 1/2-oz.) bag quick-cooking brown rice
• 1/4 tsp. salt
• 1 small (14 oz.)  daikon radish, peeled and cut into 1/2-inch strips
• 2 scallions, thinly sliced
• 2 tbsp. fresh lime juice
• 2 tbsp. reduced-sodium soy sauce
• 1/4 tsp. wasabi paste
• 1 pound fresh sushi-quality tuna, cut into long thin strips
• 4 tsp. crumbled toasted nori or nori crinkles

Makes 4 Servings

1. Cook brown rice according to package directions, using 1/8 teaspoon salt. Divide rice among 4 small bowls.
2. Meanwhile, combine daikon, scallions, 1 tablespoon lime juice, and remaining 1/8 teaspoon salt in medium bowl and toss. Divide salad mixture among 4 plates.
3. Combine soy sauce, wasabi paste and remaining 1 tablespoon lime juice in small bowl. Divide soy mixture among 4 very small bowls and place 1 bowl on each plate to use as dipping sauce. Divide tuna among plates, sprinkle with nori, and serve immediately with rice.

WW POINTS VALUE: 7 pts. (1/2 cup rice, 1/2 cup daikon salad, 2/3 cup tuna & 1 tbsp. sauce)

 

Note: This recipe appears in the WW Tastier Than Takeout Cookbook. This was my first attempt at making gourmet Japanese at home. I know it looks like a hot mess but it is so delicious. I really loved this salad for dinner. It was totally different because the bold flavors of soy sauce, lime juice and wasabi paste give this dish a real kick. Even though the directions say to cut the sashimi tuna into long strips, I highly recommend cooking the tuna on high heat in a pan 1-2 minutes per side for that really juicy texture. If you can't find daikon radishes, use regular radishes instead and your salad will still be delicious. The nori is optional but it adds a nice touch to the dish. This salad is perfect for lunch or dinner and it will leave you happy. Iron Chef Morimoto will be very proud of you once you perfect this dish, I promise.

 



Lamb Chops with Chimichurri Sauce

Ingredients:

• 8 (3 oz.) lamb chops, about 3/4 inch thick
• 1/4 cup extra-virgin olive oil, divided
• 1/3 cup fresh parsley leaves
• 2 garlic cloves, peeled
• 1 tbsp lemon juice
• 1/2 tsp dried oregano
• 1/4 tsp red pepper flakes
• salt
• freshly ground black pepper

Makes 4 Servings

1. Heat grill or grill pan to high. Rub lamb chops with 1 tablespoon of the oil and season with salt and pepper. Grill 3 minutes per side for medium-rare. Remove from heat, cover loosely with foil, and allow meat to rest.
2. While lamb is resting, combine remaining oil, parsley, garlic, lemon juice, oregano and red pepper flakes in a food processor. Pulse to combine until just pureed. Season with salt and pepper and serve with lamb.

WW POINTS VALUE: 9 pts

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Lamb is my new favorite meat because it's filled with flavor and it's so tender and moist it melts in your mouth after you cook it. The key to cooking lamb perfectly is to season it with the right amount of salt, pepper and garlic, cook it at a high heat and let it rest after cooking so the juices flow and it's got that tenderness to it. Chimichurri  Sauce is  a condiment from Argentina that compliments beef very well. This version of chimichurri goes very well with the lamb because it  wakes up your taste buds due to the citrus, garlic and red pepper flakes. This gourmet meal was absolutely delicious and was better and cheaper than what you would get at a restaurant. Whoever says you can't cook a high-end restaurant quality meal at home doesn't know what he/she is talking about. If you cook this meal at home and serve it with the Feta, Cucumber & Radish Salad along with Savory Cheddar Cheese Biscuits to family and friends, they will love it and be raving about it for days, I promise.

 

Buffalo Chicken Salad

Ingredients:

• 3 cloves garlic,smashed and peeled
• 1 tsp. red pepper flakes
• 1/2 tsp. salt
• 1 1/2 lbs. boneless, skinless chicken breast
• 1/3 cup fat-free buttermilk
• 1/2 cup reduced-fat blue cheese, crumbled
• 1 tsp. extra-virgin olive oil
• 1 teaspoon hot pepper sauce
• 2 celery stalks, finely diced
• 1 medium red bell pepper, diced
• 5 oz. lettuce, mixed greens

Makes 4 Servings

1. In a 10" x 12" skillet, combine the garlic, red pepper flakes, salt, and 1 inch of water (about 3 cups). Bring to a high simmer over high heat.
2. Meanwhile, cut the chicken crosswise into 1" wide strips. Add the chicken to the cooking liquid, cover, and simmer over medium-low heat for 5 minutes. Remove the pan from the heat and let sit for 5 minutes.
3. Meanwhile, in a mini food processor or blender, combine the buttermilk, blue cheese, oil, and hot pepper sauce. Process to a smooth purée.
4. Drain the chicken, discarding the broth, and spread out on a cutting board to cool slightly. In a medium bowl, combine the celery and bell pepper. Cut the chicken into bite-size pieces and add to the vegetables. Add the blue cheese dressing and toss well.
5. Line 4 plates with field greens and top with the chicken salad.

WW POINTS VALUE: 6 pts.  (1 1/3 cups per serving)

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This salad is another great way to kick-start your diet. AND...if you love buffalo wings, you will really love this salad. It's a healthy twist on a comfort food favorite. This salad packs a lot of heat and the blue cheese dressing (along with the salad greens) will cool your taste buds off. If you want to save time, cut up the vegetables while the chicken is cooking. One bite of this salad and your lunch or dinner will never be the same again. You'll never order buffalo chicken wings out at a restaurant again because there is no grease and hardly any fat in this colorful dish.

Turkey Salad with Pistachios and Grapes

Ingredients:

• 1  1/2 lbs. roast turkey or chicken, cut into 1/2-inch cubes
• 4 celery stalks, chopped
• 3/4 cups grapes, sliced in half
• 1/3 cup shelled pistachios, roughly chopped
• 1/3 cup mayonnaise
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper

Makes 6 (1-cup) Servings

 

Combine turkey, celery, grapes, pistachios, mayonnaise, salt and pepper in a large mixing bowl. Stir well to coat and refrigerate until ready to serve.

 

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a nice salad to have for lunch or dinner in the warm weather. It's so cool and refreshing and leaves a really nice aftertaste in your mouth. The celery and nuts give the salad a nice crunchy texture and the grapes add a touch of sweetness. You can use any kind of greens with this salad to quickly fill you up. You can also use any kind of nuts and use red, green or any kind of grape in this salad and it will be delicious. You can also cook the chicken or turkey (seasoned with salt and pepper) in any flavored extra-virgin olive oil and a touch of lemon juice if you don't have any cooked poultry. The olive oil and lemon juice will give the poultry a touch of flavor in this salad.