Cherry Tomato & Feta Crisps

Ingredients:

Topping:

• 12 cherry tomatoes
• 1 tsp. extra-virgin olive oil
• salt
• freshly ground black pepper
• 1/3 cup crumbled reduced-fat feta cheese
• 3 large black olives, pitted and slivered
• fresh rosemary sprigs

Crisps:

• 1 large garlic clove, smashed and peeled
• 1 tbsp. extra-virgin olive oil
• 1 (8-inch) whole-wheat pita round
• salt
• freshly ground black pepper

Makes 16 Crisps (4 per serving)

1. Heat the oven to 400 F.
2. For the topping: In a medium bowl, toss the tomatoes with the oil and salt and pepper to taste. Place the tomatoes on a baking sheet and bake, shaking the pan occasionally, for 10-15 minutes, or until softened.
3. While the tomatoes are baking, prepare the crisps: In a cup, stir the smashed garlic and oil. Cut the pita into 8 even, double-layer triangles. Separate each triangle into 2 wedges. Place the pita wedges split-side up in a single layer on another baking sheet. Brush with garlic oil and sprinkle lightly with salt and pepper. Bake the pita wedges for 7 minutes, or until crisp and golden.
4. To assemble: Top the crisps with the tomatoes, feta, and olives. Garnish with rosemary sprigs. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is what I call gourmet chips and cheese.These little snacks are perfect for all kinds of parties, especially around the holidays. You can even serve these when you're watching your favorite sports teams. 4 of these 'chips' are 1 serving and 1 point per serving. These 'chips' look and taste better but they are also better for you. You can use any crumbled cheese such as goat, blue or gorgonzola cheese with the tomatoes and any dried herb such as basil, oregano, dill, marjoram, etc. as well and your crisps will be delicious. As for the olive oil, I highly recommend using flavor infused olive oil to go with what kind of flavors you're going to use. For more information, visit www.TheImperialOlive.com.

 

 

Carrot Soup

Ingredients:

 

• 1 tsp. extra-virgin olive oil
• 1/4 cup onion, sliced
• 1/2 tsp. garlic, chopped
• 1/2 tsp. ginger, chopped
• 1/4 lb. carrots, peeled & sliced thin
• 1/2 cup low-sodium chicken broth
• 1 tbsp. canola oil
• 1 tsp. red curry paste
• 1 tbsp. lemon grass, chopped
• 1 cup light coconut milk
• 1 tbsp. fish sauce
• 1 tbsp. fresh lime juice
• 1 tbsp. cilantro, chopped
• salt
• freshly ground black pepper

Makes 4 (1 cup) Servings

1. Heat a small saucepan. Add olive oil and onion; cook over low heat until translucent. add garlic and ginger; cook until aromatic. Add carrots and broth. Bring to a simmer. Cook for 20 minutes or until the carrots are tender.
2. Drain off 1/4 cup of liquid. Set aside.
3. Puree the remaining carrots and liquid until smooth. Set aside.
4. Heat a 1-quart saucepan over medium heat. Add canola oil red curry paste, and lemon grass. Cook 1 minute or until aromatic. Add reserved carrot liquid, carrot puree, and coconut milk. Bring to a simmer. Cook for 10 minutes.
5. Stir in the fish sauce and lime juice. Adjust seasoning with salt and pepper. Garnish with cilantro.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This homemade soup that is nice and comforting. I don't eat canned soup anymore because homemade soup is much tastier and healthier for you. Don't be intimidated by this soup. Carrot soup is actually delicious when it's mixed with the right ingredients such as ginger, onions or garlic. You will really enjoy this soup when you get in from the cold. You'll enjoy this soup so much you'll forget it's good for you.

Cannellini Bean Salad

Ingredients:

• 2 tbsp. extra-virgin olive oil
• 1 tbsp. red wine vinegar
• 3/4 tsp. dried oregano
• 2 medium cucumbers, peeled, seeded & diced
• 1 (15 oz.) can cannellini beans, rinsed & drained
• 1 red bell pepper, finely diced
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

 

Whisk together oil, vinegar, onion, and oregano in a large mixing bowl. Add cucumbers, beans, and bell pepper; toss to combine. Season with salt and pepper and serve.

 

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This salad makes a great salad for lunch or dinner. You can also make this salad a side dish served alongside chicken, turkey, or fish and you'll be filled up. If you want  to cook the beans, I highly recommend heating olive oil in a skillet over medium heat. Add onion, vinegar, and garlic and saute until golden. Add the beans, peppers, and diced tomatoes and cook for 10-15 minutes. Season with herbs, salt and pepper and serve.

Triple Berry Cooler

Ingredients:

• 3/4 cup fresh or frozen raspberries
• 3/4 cup fresh or frozen blueberries
• 3/4 cup (6 oz.) low-fat or nonfat yogurt
• 1/4 cup skim or 1% milk
• fresh berries, for garnish

Makes 2 (1-cup) Servings

 

In a blender or food processor, puree the berries. Add the yogurt and milk. Process until smooth. Pour into 2 tall glasses and garnish with additional fresh berries, if desired.

 

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. This quick and easy drink is filled with vitamins, calcium, antioxidants and other good stuff to keep you filled and keep you going. You can use any kind of berry (blackberry, blueberry, raspberry, strawberry, etc.) in a combination or just using one berry and it will be comforting. I highly recommend adding a touch of vanilla extract for more flavor because vanilla goes so well with fruit. Claire Robinson will love this drink because it has 5 ingredients or less.

Oven "Fried" Fish Sticks

Ingredients:

• 1 lb. skinless mild-flavored white fish filets, such as sole or perch
• 2 tbsp. skim or 1 % milk
• 1 large egg
• 1/3 cup whole-wheat cracker crumbs (1 oz.)
• 1/4 cup grated Parmesan cheese
• 1/4 tsp. garlic powder
• 1/4 tsp. paprika

Makes 4 Servings

1. Heat the oven to 400 F. Lightly coat a baking dish with cooking spray.
2. Cut the fillets into lengthwise strips, about 1 inch wide.
3. In a medium bowl, whisk together the milk and egg. In a shallow bowl or pie plate, combine the cracker crumbs, Parmesan, garlic powder, and paprika. Add the fish strips to the egg mixture, turning to coat. Transfer the strips to the bowl with the crumb mixture, again turning to coat.
4. Arrange the fish on the baking sheet. Bake for 10 minutes, or until the fish just flakes when tested with a fork. Serve hot.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. You can have your "fish & chips" and eat them too. Fish sticks are usually high in fat and greasy too. These fish sticks are oven baked and filled with flavor with very simple ingredients. If you don't have whole wheat cracker crumbs, whole wheat bread crumbs will work just as fine and the fish sticks will be just as delicious. You can use sole, perch, cod, halibut and any other white fish in this recipe and the fish sticks will still melt in your mouth. I highly recommend having aioli or homemade tartar sauce on the side if you want to add a little more flavor to your fish sticks.



Roasted Zucchini Bites

Ingredients:

• 3 medium (8-inch) zucchini
• 2 tbsp. extra-virgin olive oil
• 3/4 tsp. dried basil
• 1/4 tsp. dried thyme
• salt
• freshly ground black pepper
• 24 cherry tomatoes

Makes 8 (3-piece) Servings

1. Position rack in middle of the oven and heat oven to 425 F
2. Slice the tips off the rounded ends of the zucchini. Cut each zucchini crosswise into 8 (1-inch-thick) rounds. Using a melon baller, scoop a pocket into each piece of zucchini (do not scoop all the way through).
3. Whisk together oil, basil, and thyme in a large bowl. Add zucchini pieces and toss to coat. Season lightly with salt and generously with pepper.
4. Transfer zucchini pieces, with the pockets facing up, to a baking sheet; reserve any oil mixture left in the bowl. Place the tomatoes in the same bowl and, using your hands, toss gently to coat with the remaining oil mixture.
5. Place 1 tomato in each zucchini pocket. Using a rubber spatula, scrape all of the remaining oil and seasonings over the zucchini bites.
6. Bake until the bottoms and tops are golden, about 25 minutes. Let cool about 10 minutes and serve warm.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. These treats are perfect for dinner for family or friends. These colorful starters can be made festive with any cherry tomato (red, orange & yellow) or grape tomato. Regardless of the size of your melon baller, use the right size to scoop out the perfect pocket for the tomatoes. The combination of olive oil, herbs and vegetables roasted in the oven tastes so heavenly they will melt in your mouth. If you're interested in what kind of olive oil to use in this recipe, visit www.TheImperialOlive.com.

Southwestern Fritatta

Ingredients:

• nonstick olive oil spray
• 8 eggs
• 2 tbsp. canned diced green chili peppers or jalapeno peppers
• 1/8 tsp. freshly ground black pepper
• 2 slices Canadian bacon, cut into thin strips, or 1/2 cup chopped cooked ham
• 2 Roma tomatoes, thinly sliced
• 2 oz. reduced-fat shredded Monterey Jack cheese (1/2 cup)
• 1 tbsp. chopped fresh cilantro

Makes 6 Servings

1. In a large bowl, whisk together eggs, jalapenos, pepper, and bacon. Set aside.
2. Lightly coat a large skillet with olive oil cooking spray. Preheat over medium heat.
3. Pour egg mixture into the skillet; do not stir. Add the tomatoes and cheese on top. As eggs set, run a spatula around the edge of a skillet, lifting eggs so uncooked portions flows underneath. Continue cooking and lifting edges until eggs are almost set (surface will be moist).
4. Place the skillet under a heated broiler 6-7 inches from the heat and cook for 2 minutes, or until the eggs are just set. Slide the frittata onto a large serving plate and serve. Garnish with cilantro.

 

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. The original recipe was a Southwestern Breakfast Strata but you can make it into a frittata with some minor changes. Fritattas are a great way to kick-start your healthy lifestyle or if you fell off the bandwagon and you want to lose those pesky pounds. This frittata contains two kinds of vegetables, two kind of protein and cheese so these ingredients will fill you up and not leave you hungry. Friattas are just as healthy as stratas and you can enjoy them anytime of the day and at any stage of your diet/lifestyle. If you make these on the weekend or for a weeknight dinner, you can enjoy them throughout the week or for breakfast the next day.

Raspberry Ices

Ingredients:

• 1 1/2 cups water
• 1/2 cup granular sugar substitute
• 2 pints raspberries
• 2 tsp. grated lemon zest
• pinch salt
• mint sprigs for garnish

Special Equipment:

• 2 standard ice cube trays

Makes 4 (1/2 cup) Servings

1. In a small saucepan, bring water and sugar substitute to a boil; turn off the heat. Add raspberries and mash with a fork, leaving small chunks of fruit. Stir in lemon zest and salt. Pour mixture into ice cube trays and freeze until nearly frozen, about 2 hours.
2. Transfer raspberry cubes to a blender or food processor and pulse briefly (do not overmix or you will have a liquid drink). If the mixture starts to melt before serving, place in a bowl in the freezer and stir frequently until it reaches the desired consistency. Serve immediately, garnished with mint sprigs if desired.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. This is a wonderful dessert that is refreshing and will cleanse your palate. The combination of raspberry and mint really wakes up your taste buds. These treats perfect for a snack or an after dinner treat for family and friends. You can use any kind of berry in this recipe and your sweet treats will still be delicious.

Sonoma Plum and Rosemary Pork Roast

Ingredients:

• 1 2-pound boneless pork top loin roast (single loin)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 2 tbsp. fresh rosemary, chopped
• 2 cloves garlic, minced (1 teaspoon minced)
• 1 1/2 cups port
• 1/4 cup reduced-sodium chicken broth
• 6 fresh plums, pitted and quarteredwi
• Fresh rosemary sprigs (optional)

Makes 6 Servings

1. Preheat oven to 300°F. Season with pork with kosher salt and pepper. In a 4- to 5-quart oven-going Dutch oven, heat oil over medium heat. Add pork; cook for 5 to 8 minutes or until browned, turning roast to brown evenly on all sides. Remove pork from pan; set aside.
2. Add onion and carrot to Dutch oven. Cook about 5 minutes or until the onion is golden brown, stirring frequently. Stir in the rosemary and garlic; cook and stir for 1 minute more. Add port and broth. Return the pork to the pan. Heat just until boiling.
3. Cover Dutch oven and bake for 20 minutes. Add plums. Bake, covered, for 20 to 25 minutes more or until an instant-read thermometer inserted into center of pork registers 145°F.
4. Transfer the pork to a cutting board; cover with foil and let stand for 15 minutes before slicing. The temperature of the pork after standing should be 150°F. Meanwhile, using a slotted spoon, transfer plums to a serving platter. Remove any grease from the sauce. Place Dutch oven over medium-high heat on the stove. Reduce heat; boil gently, uncovered, about 10 minutes or until sauce is reduced to about 3/4 cup.
5. To serve, thinly slice pork. Arrange pork slices on platter with plums. Serve with sauce. If desired, garnish with fresh rosemary.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is what I call a winner, winner, pork dinner. Who doesn't love pork and wine? Certain fruits go very well with pork and plums are one of them. You can use any variety plum in this dish and your pork roast will be delicious. The recipe also suggests you can use figs or dried figs in this dish. I made this last night and it was delicious. The combination of red wine, plums, pork and vegetables is so heavenly delicious. I do highly recommend checking your pork so it doesn't come out dry in the end and keeping an eye on the sauce so it doesn't evaporate. I highly recommend serving this on a special occasion or for when you're having company for dinner. One bite of this and they will go nuts for it. I also highly recommend using Rosemary-Infused Olive Oil in this dish to enhance the rosemary flavors. For more information, visit www.TheImperialOlive.com.

Turkey & White Bean Chili

Ingredients:

• 1 tbsp. extra-virgin olive oilke this
• 1 medium onion, roughly chopped
• 2 garlic cloves, minced
• 1 lb. turkey cutlets, cut into 1/2-inch pieces
• 1 tbsp. chili powder
• 1 tsp. ground cumin
• 1 (15 oz.) can cannellini beans, rinsed and drained
• 1 (14 1/2 oz.) can Mexican diced tomatoes
• 1 cup lower-sodium chicken broth
• salt
• freshly ground black pepper

Makes 4 (1 1/4-cup) Servings

1. Heat the oil in a large saucepan over medium-high heat. Add onion and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Add turkey, chili powder, and cumin; cook, stirring often, until turkey is no longer pink inside, about 5 minutes.
3. Add beans, tomatoes with juice, and broth; bring to a boil. Reduce heat to medium-low, cover, and simmer until flavors blend, about 15 minutes. Season with salt and pepper to taste and serve.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great comfort food that's perfect to keep you warm during the cold months and also perfect for game day. You can make this chili in many different ways. You can use chicken in place of the turkey and/or navy, black or pinto beans in place of the cannellini beans. I also highly recommend adding a touch of shredded cheddar, Jack or any kind of Mexican cheese to top the chili for a gooey texture. No matter how you cook it, this chili will be a delicious treat.





Homemade Marshmallows

Ingredients:

• nonstick cooking spray
• 3 (1/4 oz) envelopes unflavored gelatin
• 1 1/2 cups water, divided
• 2 cups granulated sugar
• 1 cup light corn syrup, divided
• 1 Tbsp vanilla extract
• 1 cup confectioners' sugar

Makes 40 Marshmallows (1 per serving)

1. Spray a 9 x 13-inch pan with nonstick cooking spray and set it aside.
2. Sprinkle the gelatin over 3/4 cup water in a large bowl. (If you're going to use a standing mixer in step 5, below, use that bowl in this step.) Cover and set aside to soften.
3. In a heavy, medium saucepan set over medium heat, stir the sugar, 3/4 cup corn syrup and the remaining 3/4 cup water until the sugar dissolves and the mixture comes to a boil.
4. Clip a candy thermometer to the inside of the pan, and cook without stirring until the temperature reaches 240°F. Remove the pan from the heat and stir in the remaining 1/4 cup corn syrup.
5. Using an electric mixer on high speed, beat the hot syrup into the softened gelatin in a slow steady drizzle. Continue beating until the mixture triples in volume and becomes stiff, about 10 minutes. Beat in the vanilla extract.
6. Spread the mixture into the prepared pan; smooth with a thin, flexible spatula or a wide knife dipped in water. Set aside at room temperature uncovered until cool and firm, about 2 hours.
7. Dust a large cutting board with 1/4 cup confectioner's sugar. Sift 1/4 cup confectioner's sugar over the marshmallow. Run a small knife around the edge of the marshmallow to loosen it from the pan. Invert onto the cutting board. Sift another 1/4 cup confectioner's sugar over the marshmallow once you have unmolded it.
8. Cut into 4 even columns the long way using a sharp knife or a pizza roller; then slice into 10 even rows the short way—thereby making 40 marshmallows. Dip the cut sides of the marshmallows in the remaining confectioner's sugar. Store sealed in an airtight container at room temperature for up to three weeks.

WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. Who knew that making homemade marshmallows would be fun and delicious at the same time? The string of holidays and cooler weather are approaching and these treats are great for hot chocolate, ice cream, smores and other delicious holiday baking. The texture of thee treats is both fluffy and moist. Store-bought marshmallows have so much sugar in them you'll feel like you're bouncing off the walls. Even though the recipe calls for 2 cups of granulated sugar and 1 cup of confectioners' sugar, you can cut the sugars in half and they will still taste good. You can store these treats in an airtight container for up to a month in the refrigerator and they'll be fine.

Peach Coffee Cake with Crumb Topping

Ingredients:

Cake:

• 1 3/4 cups whole-wheat pastry flour
• 1/2 cup packed brown sugar
• 1/2 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 3 tbsp. unsalted butter, softened
• 1/3 cup granulated sugar
• 1/2 cup fat-free egg substitute
• 3/4 cup low-fat vanilla yogurt
• 1 peach, pitted & diced

Topping:

• 1/3 cup packed brown sugar
• 1/4 cup whole wheat pastry flour
• 1 tsp. ground cinnamon
• 2 tbsp. melted unsalted butter

Makes 16 Servings (1 square per serving)

1. Preheat the oven to 350 F. Line a 9-inch square baking pan with foil, extending foil over rim of pan by 2 inches. Spray foil with nonstick spray.
2. To make cake, whisk together flour and brown sugar in a medium bowl. Whisk in baking powder, baking soda, and salt. With electric mixer beat butter and granulated sugar in a large bowl until fluffy, about 4 minutes. Beat in egg substitute. With mixer on low speed, alternate add flour mixture and yogurt, beginning and ending with flour mixture, beating just until blended. Scrape half of batter (about 1 1/2 cups) into prepared pan and spread evenly. Sprinkle with peach. Spoon on remaining batter and spread evenly.
3. To make topping, combine brown sugar, flour, and cinnamon in a small bowl. Drizzle butter over top and stir with fork until blended. Sprinkle mixture over batter.
4. Bake until toothpick inserted in center of cake comes out clean, 30-35 minutes. Cool completely in pan on rack. Lift cake from pan using foil. Cut into 16 squares.

WW POINTS VALUE: 4 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This sweet treat can be made on the weekend and can be enjoyed throughout the weekend or the week (if you're lucky). It's a different take on coffee cake and it's very flavorful. You can use granulated sugar substitute in place of the granulated sugar, 2 or 3 eggs in place of the egg substitute, plain yogurt and a teaspoon of vanilla extract, and a teaspoon of nutmeg alongside the cinnamon, the coffee cake will be just as good. You can also use other stone fruits such as plums, apricots or nectarines in place of the peach and it will still be delicious.

Shrimp & Pineapple Curry

Ingredients:

• 2 tsp. canola oil
• 1 tbsp. minced peeled fresh ginger
• 3 garlic cloves, minced
• 1 tsp. Thai green curry paste
• 1 tsp. ground cumin
• 1 lb. large shrimp, peeled & deveined
• 1/2 cup light coconut milk
• 1/2 cup unsweetened pineapple juice
• 2 tsp. Asian fish sauce
• 1/2 lb. snow peas
• 2 cups fresh pineapple chunks
• 1/2 cup chopped fresh cilantro

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

1. Heat the oil in a large skillet over medium-high heat. Add ginger, garlic, curry paste and cumin. Cook, stirring constantly, until fragrant, about 1 minute. Add shrimp and cook, stirring, until shrimp turn pink, 1-2 minutes.
2. Add coconut milk, pineapple juice, and fish sauce; bring to a boil. Reduce heat. Add snow peas and pineapple chunks. Cook, stirring occasionally, until snow peas turn bright green and pineapple is heated through, about 1 minute. Remove from heat; stir in cilantro.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Tastier than Takeout Cookbook. If you're thinking about ordering Asian takeout, PUT DOWN THE MENU AND PUT DOWN THE PHONE! You can make this dish any night of the week for dinner and you and everybody else will be satisfied. If you love pineapple and coconut, this savory dish is for you. This dish will fill you up with the shrimp and vegetables. You can use broccoli in place of the snap peas and you can add cooked brown rice to this dish to make it more filling ( but the points value will go up about 3 points).

 

 



Spicy Oven-Fried Chicken

Ingredients:

• 1/2 cup low-fat buttermilk
• 2 tsp. hot pepper sauce
• 8 (5 oz.) skinless, bone-in chicken thighs
• 1/2 cup seasoned dry bread crumbs
• 1/2 cup ground almonds
• 1/4 tsp. salt
• 1/2 tsp. freshly ground black pepper

Makes 8 Servings (1 thigh per serving)

1. Preheat the oven to 425 F. Line a roasting pan with foil; spray the rack of the roasting pan with nonstick spray and place in the pan.
2. Combine the buttermilk and hot pepper sauce in a 9 X 13-inch baking dish. Place the chicken in the buttermilk mixture, turning to coat; set aside.
3. Combine the bread crumbs, almonds, salt and pepper on a shallow plate. Dip the chicken into the crumb mixture, turning to coat on all sides. Discard the excess buttermilk mixture and bread crumb mixture. Place the chicken on a rack; lightly spray the chicken with nonstick spray.
4. Bake 20 minutes, then lightly spray the chicken again with nonstick spray. Bake until the chicken is golden and an instant-read thermometer inserted in a thigh registers 165 F, about 15 minutes longer.

WW POINTS VALUE: 6pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. Weight watchers has done it again with another version of a classic comfort food. You can have your fried chicken and eat it too. Oven-fried chicken is succulent, juicy and more delicious than all the other fast food joints and it's also not as greasy. If you don't have seasoned bread crumbs, add a touch of some of your favorite herbs such as parsley, thyme, oregano, etc. and you'll get the flavored fried chicken you crave. If you have time, soak the chicken in buttermilk over a period of time so it will be moist and flavorful. If you use boneless, skinless chicken breasts in place of the chicken thighs, your meal will be just as delicious.

Crispy Peppery Shrimp in the Shell

Ingredients:

• 1 1/2 lbs. extra-large shrimp, unpeeled 
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. Kosher salt
• 1/2 tsp. freshly ground black pepper

Makes 4 Servings (7 shrimp per serving)

1. Place an oven rack in the upper third of the oven and preheat the oven to 450 F. Spray a heavy baking sheet with olive oil nonstick spray.
2. With a small sharp knife or small kitchen scissors, cut along then back of each shrimp through the shell just deep enough to expose the vein; remove the vein, leaving the shell intact.
3. Toss together the shrimp, oil, salt, and pepper in a large bowl until coated evenly. Arrange the shrimp in a single layer on the baking sheet. Roast in the oven, without turning, until just opaque in the center, about 5 minutes.

WW POINTS VALUE: 2 pts.
 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is a wonderful light meal you can make any night of the week and people will enjoy it. I do highly recommend adding a tablespoon or two of fresh lemon juice for a Mediterranean flare or a tablespoon or two of fresh lime juice for a more Latin flare. I also highly recommend adding onions, garlic and bell peppers to the dish to make it more colorful, flavorful and filling. If you want a list of options on what flavored olive oils to use, visit www.TheImperialOlive.com.