Cajun Dry Rub

Ingredients:

• 2 tbsp. whole cracked black peppercorns
• 1 tbsp. dried thyme
• 2 tsp. sweet paprika
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• 1/2 tsp. ground bay leaf or dried sage
• 1/4-1/2 tsp. cayenne pepper

Makes 12 Servings

 

In a small jar, combine all ingredients. Seal and store in a cool, dry place for up to 3 months.

 

WW POINTS VALUE: 0 pts. (1 tsp. per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. I had some pork ribs in my fridge and I felt like some lean protein packed with heat. This dry rub was so delicious on my pork ribs drenched in barbeque sauce. It gave the pork the perfect amount of heat without burning my taste buds. I highly recommend this dry rub on pork, beef, chicken, turkey, fish and even vegetables when you're in the mood for something spicy or when you're celebrating Mardi Gras.

Tropical Chicken Salad with Orange Vinaigrette

Ingredients:

2 Tbsp. unsweetened orange juice

1 Tbsp. rice wine vinegar

2 tsp. extra-virgin olive oil

1/4 tsp. table salt 1/4 tsp. freshly ground black pepper 4 cups fresh mixed baby greens 5 oz. cooked skinless boneless chicken breasts, thinly sliced 3/4 cup pineapple, cut into chunks 3/4 cup mangoes, fresh, cut into chunks 3/4 cup cucumber, seedless, cut into chunks
1/4 cup mint leaves, fresh, cut into thin strips 1/4 cup red onions, thinly sliced Make 2 Servings In a large bowl, stir together orange juice, vinegar, oil, salt and pepper until blended. Add salad greens, chicken, pineapple, mango, cucumber, mint and onion; toss to mix and coat. Serve immediately.  WW POINTS VALUE 7 pts. (3 cups per serving) Note: This recipe appears on www.weightwatchers.com. My mom and I had this salad for dinner this evening and it was so good. It is so deliciously filling and packed with heat and flavor from the juices and spices. What makes this salad so filling are the fruits, onion, cucumber and chicken and the flavors of orange juice, mint, and cumin. I added a pinch of ground cumin to the dressing for a more Cuban taste and it totally worked. Tropical fruit always makes your dish so refreshing. I don't even miss the store-bought dressings. The key to any fresh salad dressing is extra-virgin olive oil, citrus juice, garlic, salt, freshly ground black pepper and the herb or spice of your choice depending on what kind of salad you are making. I highly recommend cooking the chicken in Blood Fused, Persian Lime Fused or Organic Infused Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. This tropical salad is so quick and easy you will never order a salad out ever again.



Peach Crumb Pie

Ingredients:

• 1 Basic Pie Crust

Filling:

• 3 1/2 lbs. peaches , pitted and sliced (about 7 cups)
• 3/4 packed light brown sugar
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1 1/2 tbsp. cornstarch
• 1 tsp. vanilla extract

Topping:

• 2/3 cup rolled oats
• 1/4 cup all-purpose flour
• 1/4 tsp. salt
• 2 tbsp. unsalted butter, melted
• 1 tbsp. lemon juice
• 1 tsp. water

Makes 12 Servings

1. On a floured surface, roll out the 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 20 minutes.
2. Preheat the oven to 375 F. To prepare the filling, in a medium bowl, combine the peaches, brown sugar, cinnamon, ginger, cornstarch, and vanilla extract; toss well. Transfer to pie shell.
3. To prepare the topping, in a medium bowl, combine the oats, flour, brown sugar, and salt. Add butter, lemon juice, and water; stir to combine. Press the topping mixture together to form clumps, then break them into smaller pieces over the filling.
4. Bake 40 minutes, then tent loosely with aluminum foil to keep topping from over browning. Bake until the filling is thick and bubbly, 40-45 minutes longer.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. I recently got back from my vacation in South Carolina and brought back some fresh peaches to make a peach dessert. I really love cooked fruit when it's seasoned properly and I've always wanted to try a peach pie. This version of a peach pie is SO DELICIOUS! I really loved this pie because it was warm, moist, packed with flavor and it melted right in my mouth. If you really want to add more spice to this pie, I highly recommend adding a pinch of nutmeg and ground cloves along with the cinnamon and ginger because the combination of those spices are absolutely divine. Don't worry if the slice isn't perfect. The pie is still delicious. If you were ever a fan of the show 'Beverly Hills, 90210' back in the day, one of the signature dishes at the Peach Pit was 'Peach Pie.' Put on some oldies music, have a slice of this pie, topped with vanilla ice cream if you wish,  and you'll feel like you're at the Peach Pit (minus Nat and the gang!).

 

Summer Bounty Greek Salad

Ingredients:

• 8 oz. green beans, trimmed
• 1 (12-oz.) head romaine lettuce, chopped (6 cups)
• 2 medium tomatoes, cut into wedges
• 1 medium cucumber, halved lengthwise, seeded and thinly sliced
• 4 oz. reduced-fat feta cheese, crumbled (2/3 cup)
• 1/4 cup pitted kalamata olives, sliced
• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 1/8 tsp. salt
• 1/8 tsp. freshly ground black pepper
• 1/4 cup chopped fresh parsley

Makes 4 (2 1/2-cup) Servings

1. Bring a large saucepan of lightly salted water to a boil. Add beans and cook just until crisp-tender, about 3 minutes. Drain in a colander and run under very cold water for 1 minute to stop the cooking. Drain again and pat dry. Cut beans into 1-inch pieces.
2. In a large bowl, combine beans, lettuce tomatoes cucumber, feta, and olives. In a small bowl, whisk together oil, vinegar, salt and pepper; pour over salad and toss to coat. Divide salad among 4 plates and sprinkle with parsley just before serving.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. You can enjoy this salad year round because it's quick, easy and packed with the bold flavors of the Mediterranean. I have really come to love Greek cuisine because it's so fresh and flavorful. This salad is way better than the salads you would get at the grocery store or fast food restaurant. The dressing and the feta cheese are the keys to making this salad burst with flavor. I used to put so much store-bought salad dressing on my salads back in the day but now I just use a combination of olive oil, vinegar, and lemon or lime juice with a pinch of salt and pepper and drizzle it over my salad and I'm happy. This quick and easy salad can be made during the week and is perfect as a first course when your're having company for dinner.

Fresh Blackberry Tartlets

Ingredients:

• 12  frozen mini phyllo tartlet shells, defrosted
• 15 blackberries
• 3/4 cup fat-free or light whipped topping
• 1 tsp. fresh lemon juice
• 1/4 tsp. vanilla extract

Makes 4 (3-piece) Servings

1. Heat the oven to 350 F. Arrange tart shells on a baking sheet and bake until crisp, 3-5 minutes. Allow to cool before filling, about 5 minutes.
2. Set aside 12 blackberries for topping tarts. Place remaining blackberries in a small bowl and mash with a fork. Add whipped topping and stir to combine. Stir in lemon juice and vanilla.
3.  Spoon 1 tablespoon of the whipped topping mixture into each tart shell. Top each tart with a blackberry and serve.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love fresh berries once in a while? This quick and easy dessert looks pretty and tastes nice. It's perfect for that little treat that quickly fills you up. The combination of berries, lemon juice and vanilla is divine. You can make these elegant treats for a party and they will quickly go, I guarantee. You can use any kind of berry and/ or lime juice and they will still be delicious. This treat is a 5-ingredient fix and will certainly impress Claire Robinson.

 

Spanish Tortilla

Ingredients:

• 2 tsp. extra-virgin olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 2 medium potatoes, cooked and diced
• 1 (10-oz.) box frozen chopped spinach, thawed and squeezed dry
• 1 cup fat-free egg substitute
• 2 tbsp. chopped  fresh parsley
• 1/2 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 1/4 tsp. dried thyme
• 1/4 tsp. ground nutmeg

Makes 4 Servings

1. In a large skillet, heat the oil. Saute the onions until golden, about 7 minutes. Add the garlic; cook, stirring, 1 minute longer. Stir in the potatoes, spinach, egg substitute, parsley, salt, pepper, thyme and nutmeg. Reduce the heat and cook, covered, until set and browned on the bottom, about 10-15 minutes.
2. Loosen the edges with a knife and invert onto warm platter, or serve directly from the skillet.

WW POINTS VALUE: 2 pts. (1/4 tortilla per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Most people think of tortillas as Mexican flatbreads filled with protein and vegetables. In Spain, tortillas are most commonly referred to an omelette. Potatoes are the ultimate comfort food. Who would have thought that the combination of potatoes, spinach and eggs would be so delicious. The herbs add flavor to this dish as well. This meal is so filling and delicious you'll be happy. You can eat this for breakfast, lunch, dinner or brunch with a tomato salad and bread and biscuits.


Cool Down-Quick Peach Pops

Ingredients:

• 4 medium peaches, peeled and cubed
• 1/2 cup water
• 2 tbsp. granular sugar substitute
• 1 cup nonfat or low-fat plain yogurt
• 2 tbsp. chopped fresh basil

Special  Equipment:

• 12 (3-oz.) paper cups
• 12 wooden sticks for pops

 

Makes 12 Servings

1.  In a blender, puree the peaches and water until smooth. Add sugar substitute, yogurt and basil, if using, and blend until combined.
2. Divide mixture evenly among the paper cups and insert a wooden stick into the center of each. place pops in the freezer for 4 hours or overnight. When ready to serve, peel of paper cups.

WW POINTS VALUE: 0 pts.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. I was really looking forward to trying these treats but they turned out to be a disappointment. I think it was the water that did these treats in. The combination of peaches, yogurt and a little spice is really yummy. I know these are supposed to be good for you but they didn't taste good. I do recommend pureeing together peaches, yogurt and some spice together for a nice shake.