Turkey Romesco

Ingredients:

• 1 1 /2 lbs. boneless, skinless turkey breast
• 1 1/2 tsp. ground paprika
• 3/4 tsp. salt
• freshly ground black pepper
• 4 tsp. extra-virgin olive oil
• 1/4 cup natural whole almonds
• 1 garlic clove, peeled & minced
• 1/2 cup roasted red peppers (from a jar), drained & rinsed
• 1 tbsp. tomato paste
• 2 tsp. red wine vinegar

Makes 4 Servings

1. Heat the oven to 450 F. Tuck under the thin ends of the turkey so it's all the same thickness. Season on both sides with paprika, pepper and 1/2 teaspoon of the salt. Coat with 2 teaspoons of the oil. Place the turkey in a small roasting pan and roast for 10 minutes.
2. Add 1/2 cup water to the pan and roast for 10 minutes longer, or until the turkey is cooked through and an instant-read thermometer registers 155 F. Tent the breast with foil ( the temperature will rise as the turkey sits and the juices recedes into the meat).
3. While the turkey is resting, in a small skillet, heat the remaining 2 teaspoons oil over low heat. Add the almonds and garlic. Cook until the garlic is golden and the almonds are fragrant, about 5 minutes. Transfer to a blender or a food processor and add the peppers, tomato paste, vinegar, remaining 1/4 teaspoon salt, and 1/4 cup water. Puree until well combined.
4. Thinly slice the turkey and serve with romesco sauce.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This meal is a surprisingly delicious way to kick-start your healthy lifestyle. It's better than takeout and it's a colorful meal when you take the time to prepare it. Romesco sauce is the official sauce of Spain. It's made of roasted red bell peppers, almonds and garlic and is usually popular when topped on grilled Spanish onions. If you can't find roasted red peppers in a jar, use red bell peppers instead. Place the red bell peppers under the broiler and broil them until they turn black on sides, let them rest until cool enough to handle, peel away the skin and put into the blender or food processor along with other ingredients and blend together. I added freshly ground pepper to this recipe because food tastes better when it's properly seasoned with salt and pepper. If you have extra Romesco sauce, save it and use it on top of chicken, pork or even scrambled eggs. 

Roast Chicken with Chili-Lime Sauce

Ingredients:

• 2 tsp. herbes de Provence
• 1/3 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 garlic cloves, minced
• 4 (10 oz.) bone-in, skin-on, chicken breast halves
• 1/3 cup tomato juice
• 1 tbsp. fresh lime juice
• 3/4 tsp. chili powder
• 1 tbsp. extra-virgin olive oil

Makes 4 Servings

1. heat the oven to 425 F.
2. In a small bowl, combine the herbes de Provence, 1/4 tsp. of salt, pepper and garlic. With your fingers, carefully lift the chicken skin without removing it. rub the herbes de Provence  mixture under the skin and over the chicken.
3. Place the chicken on a rimmed baking sheet. Roast for 25 minutes or until cooked through but still juicy. Let cool briefly. When cool enough to handle, remove and discard the skin.
4. Meanwhile, in another small bowl, whisk together the tomato juice, lime juice ,chili powder and remaining 1/4 teaspoon salt. Whisk in the oil.
5. Divide the chicken among 4 plates. Drizzle each serving with 2 tablespoons sauce and serve warm.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. The folks at the South Beach Diet have made another chicken dinner winner. It's a Phase 1 dish that's can be made in 30 minutes or less and it's a good excuse to turn on the oven and warm up the kitchen. I highly recommend adding freshly ground black pepper and minced garlic with the herb mixture because garlic and pepper always make the food taste better. The chili-lime sauce gives the chicken a nice kick of flavor and the chicken is so moist and juicy when it comes out the oven. I highly recommend using Lime, Garlic or herbes de Provence-Infused Olive Oil for the sauce. For more information, visit www.TheImperialOlive.com

Tostados with Pork & Chipotle Cream

Ingredients:

• 1 (1-lb. ) pork tenderloin, trimmed
• 1 tsp. chili powder
• 1/8 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/2 cup fat-free sour cream
• 1 tsp. minced chipotle en adabo
• 1 tbsp. lime juice
• 1/2 tsp. granulated sugar
• 1 cup fat-free canned refried beans, warmed
• 4 (6-inch) corn tortillas, warmed
• 2 cups sliced romaine lettuce
• 1 large tomato, chopped

Makes 4 Servings

1.  Cut pork tenderloin into 4 equal pieces. Slice each horizontally at the middle without cutting entirely through the meat  and open up each like a book. Combine chili powder, salt, cinnamon in a small bowl. Sprinkle onto pork, coating all sides.
2. Spray large skillet with nonstick spray and set over medium-high heat. Add pork and cook, turning once, until browned and cooked through, about 10 minutes. Transfer to a cutting board and let stand for 3 minutes; cut into strips.
3. Combine sour cream, chipotle, lime juice, and sugar in a small bowl. Spread warmed refried beans on tostados. Top with lettuce, strips of pork, and tomato; drizzle chipotle cream sauce evenly  over top of each.

WW POINTS VALUE: 7 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These will be your new Mexican guilty pleasures instead of the other food you get at the other Mexican fast food joints. It's a very filling meal that's filled with protein and will quickly fill you up. You can use black beans in place of the refried beans but it may change the point value. You can use chicken, steak or even turkey in this tostada and it will still be good. 

Molasses Spice & Raisin Cookies

Ingredients:

• 3/4 cup all-purpose flour
• 1/2 cup whole-wheat pastry flour
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/4 tsp. salt
• 1/2 cup packed dark brown sugar
• 1/4 cup light molasses
• 3 tbsp. canola oil
• 2 tbsp. unsweetened applesauce
• 1 large egg
• 3/4 cup raisins
• 1 cup confectioners' sugar
• 1 tbsp. low-fat milk

Makes 30 Servings ( 1 cookie per serving)

1. Preheat to the oven to 350 F. Line 2 baking sheets with parchment paper.
2. Whisk together all-purpose flour, pastry flour, cinnamon, ginger, baking powder & soda and salt in medium bowl. With electric mixer on low speed, beat brown sugar, molasses, oil, applesauce and egg in a large bowl until well blended. Add flour mixture and beat until combined. Stir in raisins. Let batter stand for 10 minutes.
3. Drop batter by heaping teaspoonfuls onto baking sheets, about 2 1/2 inches apart, making a total of 30 cookies. Bake one sheet at a time, until cookies spring back when pressed, about 10 minutes. Cool on baking sheet 1 minute before transferring with spatula to rack to cool completely.
4. Stir together confectioners' sugar and milk in a small bowl. Place sheet of wax paper under rack. Frost cookies with glaze. Let stand  until glaze sets, about 30 minutes.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. These cookies are ridiculously good. I never thought I'd enjoy molasses cookies but I did. If you've ever heard of the term sugar and spice, that term certainly describes these cookies. I highly recommend adding a touch of ground nutmeg because the combination of cinnamon, nutmeg and ginger is a sweet and heavenly taste. The applesauce and the canola oil give the cookies the chewiness they so richly deserve. I highly recommend serving these cookies at any holiday or selling them at any bake sale because one bite of these and you'll be hooked.

 



Baked Alaska

Ingredients:

• 6 oz. pie crust
• 4 cups fat-free vanilla frozen yogurt, or chocolate, or a combination of flavors, softened
• 2 large egg whites
• 1/8 tsp. cream of tartar
• 1/4 cup granulated sugar, preferably superfine
• 1/2 tsp. vanilla extract

Makes 10 Servings

1. Fill piecrust with yogurt and smooth the top; freeze until yogurt is completely firm, about 1 hour.
2. Preheat oven to 425ºF.
3. Using an electric mixer, beat egg whites in a large mixing bowl until frothy; add cream of tartar and beat until soft peaks form. Gradually add in sugar while beating mixture and continue to beat until peaks are stiff and glossy; beat in vanilla. Immediately spread meringue mixture over frozen pie, making sure to spread meringue to the edges of the dish. Using the back of a spoon, make swirling motions to form a decorative top; place pie on a baking sheet.
4. Bake until meringue is golden, about 3 to 5 minutes. Slice into 10 pieces and serve immediately.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears on www.weightwatchers.com. This dessert may look overwhelming but it's really simple to make when you take the time. The recipe calls for a pie crust but I highly recommend making your own pie crust by using melted butter mixed with crushed graham crackers spiced with ground cinnamon, nutmeg and even a touch of ginger for a more flavorful crust. AND....if you have the talent or the patience, make your own frozen yogurt or gelato (in my case, Ciao Bella Gelato). Homemade gelato tastes the best and you can use any flavor gelato in this recipe and the dessert will still by good. The egg white mixture doesn't take long to make and neither does baking the dessert. The actual dessert doesn't take that long to make so keep a close eye on it. The baked Alaska is delicious. I highly recommend putting the ice cream/frozen yogurt/gelato into the seasoned pie crust over night in the freezer, make the meringue the next day and then make and serve the dessert that very day. The meringue will be golden and go well with the frozen treat. Whatever you don't finish, put away in the freezer and it will taste just as delicious the next day.

 

 

 



Pan Juice "Gravy"

Ingredients:

• 1 cup dry white wine
• 2 cups lower-sodium chicken broth

Makes 8 (1/4-cup) Servings

1.  After turkey has roasted, pour juices from the pan into a glass measuring cup or a fat separator; set aside. Place the roasting pan on the stove over medium-high heat. Add wine to the pan and, using a wooden spoon, scrape any browned bits of turkey from the bottom of the pan. Add broth, bring to a simmer, and cook until reduced by half, about 5 minutes.
2. Meanwhile, skim off any fat  that has accumulated op top of the reserved pan juices (you should have about 2 cups of juices). Add juices to the roasting pan along with any additional juices that have accumulated on the carving board. Bring to a simmer and cook until reduced by half, stirring occasionally. Serve warm.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. Who says gravy has to be thick and fat? The combination of white wine and chicken broth is so delicious it goes great with chicken, turkey and any other poultry. This kind of gravy is not made with cornstarch or flour and it's thickened naturally by reducing and concentrating the turkey or chicken juices after resting for a while. Once the bird is carved and put onto a platter, add the juices from the cutting board to the gravy for a more rich flavor. If you have an herb-roasted bird, the gravy will even be MORE flavorful.

Herb-Roasted Turkey

Ingredients:

• 1 (2lb.) boneless, turkey breast, skinned
• 1/2 tsp. kosher salt
• 1/2 tsp. freshly ground black pepper
• 2 tsp. lemon zest
• 3 tbsp. lemon juice
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. fresh flat-leaf parsley, chopped
• 1 tbsp. fresh rosemary, chopped
• 1 tbsp. fresh sage, chopped
• 1 tbsp. fresh thyme, chopped
• 6 garlic cloves, minced
• 1 cup reduced-sodium chicken broth
• 1/4 cup dry white wine

Makes 8 Servings

1. Preheat the oven to 400 F. Season turkey breast with salt and pepper. Place turkey in a shallow roasting pan. In a small bowl, combine lemon juice and zest, olive oil, 1 tablespoon of the parsley, rosemary, sage, thyme, and garlic. Rub herb mixture over turkey breast.
2. Roast turkey for 10 minutes. Pour broth and wine over turkey. Reduce oven temperature to 350 F. Roast turkey about 25 minutes more or until turkey is tender and no longer pink (155 F), spooning juices in pan over turkey every 10 minutes. let rest for  15 minutes before slicing.
3. To serve, slice turkey. Spoon some of the cooking juices from the roasting pan over individual servings. Sprinkle with the remaining 1 tablespoon parsley.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The holidays are approaching and you're desperate to find the best turkey recipe to serve at dinner. This turkey recipe is perfect for serving a small get-together and it only take 1-2 hours to cook depending how big the turkey breast is and what else you're cooking in your oven.  If you really want to maximize your flavor, rub the garlic-herb mixture all over the turkey and marinate it over night. This herb-roasted turkey is so elegantly delicious it's better than what you would get at a restaurant. AND....you'll even forget it's good for you. Normally, you rub butter all over the turkey to make it crispy but the olive oil mixed in with the garlic, herbs, chicken broth and white wine give the turkey a nice, elegant taste to it. You can try a variety of olive oils from the Imperial Olive in Williamsburg, VA for a more flavorful turkey in this  recipe. For more information, visit www.TheImperialOlive.com.
 

Puttanesca Sauce

Ingredients:

• 1 tbsp. extra-virgin olive oil
• 6 garlic cloves, minced
• 3 (14.5 oz.) cans crushed tomatoes
• 1/4 tsp. crushed red pepper
• 1/4 cup pitted kalamata olives, chopped
• 1/4 cup capers, rinsed and drained
• 2 tbsp. balsamic vinegar
• 1/4 tsp. kosher salt
• 1/4 tsp. freshly ground black pepper
• 1 tbsp. fresh thyme, chopped
• 2 tsp. fresh marjoram, chopped
• 10 oz. dried multigrain pasta
• 1/4 cup finely grated Parmesan cheese

Makes 6 Servings

1. In a medium saucepan, heat olive oil over medium heat. Add garlic; cook for 30 seconds. Stir in tomatoes and crushed red pepper; bring to a simmer.
2. Stir in olives, capers, vinegar, salt and pepper. Return to boiling; reduce heat to low. Simmer, uncovered, about 30 minutes or until desired consistency. Stir in thyme and marjoram.
3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot cooked pasta. Sprinkle with Parmesan cheese.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. I have really come to love Puttanesca sauce because it awakens your taste buds. This is the third variation of puttanesca sauce I've made this year and it never disappoints me. The key to what makes this sauce good is the combination of kalamata olives and capers mixed in with the tomatoes for a more Mediterranean flare. The sauce was a little too watery for my taste so I highly recommend adding tomato paste to the sauce to make it more thick. 

Buckwheat Pancakes

Ingredients:

• 1 cup buttermilk
• 1 egg
• 1 egg white
• 4 tbsp. applesauce
• 1/2 tsp. vanilla extract
• 1/2 tsp. lemon juice
• 1/2 cup all-purpose flour
• 1/2 cup buckwheat flour
• 2 tsp. granulated sugar
• 1/2 tsp. salt
• 1 1/2 tsp. baking soda
• nonstick cooking spray

Makes 6 Servings

1. Preheat griddle over medium heat.
2. Combine buttermilk, egg, egg white, applesauce, vanilla and zest in a bowl. Mix well.
3. In another bowl, combine flours, sugar, salt and baking soda. Mix well.
4. Gently incorporate the wet ingredients into the dry ingredients. Mix just enough to combine. Overmixing will make the pancakes tough.
5. Lightly spray the pancakes griddle. Pour 1/4 cupfuls of pancake batter on the griddle, 1/4 inch thick. Cook until golden brown and  the edges start to set.Flip and cook on the other side.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Diet Cookbook. Who does not love pancakes or waffles once in a while?  You can make these pancakes into waffles and they will taste just as delicious and waffles are a much easier cleanup than pancakes. These treats are light, fluffy and are easy to prepare. These treats are also gluten-free due to the buckwheat flour. I highly recommend adding a touch of ground cinnamon because cinnamon in pancakes or waffles adds a touch more flavor and tastes better. I also highly recommend adding a fruity flavor such as blueberries, raspberries, strawberries, blackberries, bananas, apples, peaches, etc. for a more fruity taste. Forget going to Waffle House, come to Katie's House for really good pancakes and waffles.

Baby Greens & Grilled Asparagus with Shallot Vinaigarette

Ingredients:

• 2 tbsp. hulled pumpkin seeds
• 2 tbsp. fresh lemon juice
• 2 tsp. balsamic vinegar
• 1 large shallot
• 1 tsp. Dijon mustard
• salt
• freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 small bunch slender asparagus (about 12 oz.)
• 5 cups baby salad greens (about 4 oz.)

Make 4 Servings

1. Heat a grill or grill pan to medium.
2. In a small ungreased skillet, toast the pumpkin seeds over medium heat until they look lightly browned and puffed up a bit, 3-5 minutes. Scrape onto a plate to stop the cooking.
3. In a cup, combine the lemon juice, vinegar, shallot, mustard, salt and pepper to taste. Whisk in the oil until well blended.
4. Place the asparagus in a shallow bowl. Drizzle with 2 tablespoons of the vinaigarette and turn the spears to coat.
5. Grill the asparagus, turning often, until lightly browned, 3-5 minutes, depending on the thickness. Transfer to a cutting board and cut on the diagonal into 1-inch pieces.
6. In a large bowl, toss the asparagus and greens with the remaining dressing. Divide the salad among 4 plates and sprinkle each serving evenly with pumpkin seeds.

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This side salad goes great with any protein and will quickly fill you up. This salad will also cleanse your palate due to the lemon juice, olive oil and balsamic vinegar. I highly recommend adding a touch of garlic because garlic always makes everything better. If you don't want to toast your pumpkin seeds, you can purchase pumpkin seeds already toasted. I also highly recommend Lemon Infused Olive Oil & Sicilian Lemon White Balsamic Vinegar from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com. 

Crispy Chicken Fingers

Ingredients:

• 1 1/4 lbs. boneless, skinless chicken  breasts
• 2 large eggs
• 1/2 cup whole wheat bread crumbs
• 1/2 cup whole wheat flour
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tbsp. extra-virgin olive oil
• 1 lemon, cut into wedges, for serving

Makes 4 Servings

1. Place the chicken breasts between 2 pieces of parchment paper or wax paper. Using a meat pounder or small heavy skillet, pound to an eve 1/2-inch thickness. Cut the chicken across the grain into 16 (3/4-inch-wide) strips.
2. Whisk the eggs in a shallow bowl. In a separate bowl, combine the bread crumbs, flour, salt and pepper. Working one piece at a time, dip both sides of the chicken strips into the egg mixture and then into the crumb mixture, patting to help the coating adhere. Place the strips on a wire rack as you work.
3. In a large skillet, heat the oil over medium heat until very hot but not smoking. Add the chicken strips and cook until golden brown and crisp on the outside and juicy on the inside, about 4 minutes per side. Serve hot with lemon wedges for squeezing.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. If you're hungry, you're craving some thing to eat but you don't want to cook a big meal and you're tempted to go out to a fast food chain, STOP! Don't even think about ordering takeout or going to the local fast food joint. Fast food is good for you when it's done right. You can make this dish in 20 minutes or less and it's better than takeout. Everyone of all ages will love these chicken tenders. The lemon flavor adds a touch of zing to the tenders and give them some extra juicy flavor. If you cannot find whole-wheat bread crumbs, you can always make your own by toasting 1-2 slices of whole-wheat bread and them pulse them in a food processor until fine crumbs form. If you want to add a touch more flavor, I highly recommend adding your favorite herbs and spices to the bread crumb mixture. If you do that, you'll make Colonel Sanders jealous.