Grilled Lemon-Orange Chicken with Gremolata

Ingredients

• 2 large lemons
• 4 large garlic cloves
• 1 1 /2 tsp. salt
• 1 1 /2 cups orange juice
•  2 (3 lb.) chickens, cut into quarters, skinned, & first 2 wing joints removed, giblets discarded
• 1/2 cup loosely packed fresh flat-leaf parsley

Makes 8 Servings (1 chicken quarter per serving)

1. Grate the zest from 1 lemon and set aside. Using a vegetable peeler, remove the zest from the remaining lemon in strips, leaving the bitter white pith behind. Squeeze the juice from the lemons; set aside. Using the side of a large knife mash 2 of the garlic cloves with 1/2 teaspoon of the salt until it forms a paste.
2. Combine the orange juice, lemon juice, strips of lemon zest, garlic paste, remaining 1 teaspoon salt, and the cayenne in a jumbo zip-close plastic bag (or divide between 2 large zip-close plastic bags) and add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 2 hours or up to 6 hours.
3. Meanwhile, spray the grill rack with nonstick spray; prepare a medium-high fire.
4. Remove the chicken from the marinade; discard the marinade. Place the chicken on the grill rack and grill, turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 25 minutes.
5. To make the gremolata, finely chop the remaining 2 garlic cloves with the parsley; stir in the grated lemon zest. Transfer the chicken to a medium serving platter and sprinkle with the gremolata.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This grilled chicken dish is great for summer or warm weather. The combination of lemon and orange mixed with garlic and gremolata will take you back to Italy. Grilled Italian chicken is so succulent and juicy you'll have it again and again. Gremolata is a quick and easy way to add a touch of bold flavor to almost any dish.

Fresh Tomato Salad

Ingredients:

• 2 lbs. ripe tomatoes, cut into thin edges
• 1 bunch fresh basil, leaves picked and thinly sliced
• 3 tbsp. extra-virgin olive oil
• 1 1/2 tsp finely grated lemon zest
• salt
• freshly ground black pepper

Makes 10 (generous 1/2-cup) Servings

Combine tomatoes, basil, oil and zest in a serving bowl. Season to taste with salt and pepper and serve.

WW POINTS VALUE: 1 pt

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This elegant side dish is quick, easy and flavorful. This dish is perfect to enjoy in the summer when tomatoes are in season. The aromatic flavors of basil, zesty flavors of lemon and earthy flavors of olive oil makes a delicious combination with tomatoes. This side dish goes great with any protein and a great dish to enjoy when it's too hot to cook.

Grilled Hanger Steak with Chimichurri Sauce

Ingredients:

• 1/4 cup fresh flat-leaf parsley, chopped
• 2 tbsp. red wine vinegar
• 2 tbsp. extra-virgin olive oil
• 2 tbsp. low-sodium beef broth or water
• 2 tbsp. finely chopped shallot
• 1 tbsp. fresh oregano, chopped
• 4 garlic cloves, minced
• 1/2 tsp. fresh lemon juice
• 1/4 tsp. crushed red pepper
• kosher salt
• 1 lb. beef hanger steak
• freshly ground black pepper

Makes 4 Servings

1. For chimichurri sauce, in a small bowl combine parsley, red wine vinegar, olive oil, broth, shallot, oregano, garlic, lemon juice, and crushed red pepper. Season to taste with kosher salt. Cover and let stand at room temperature for 1 hour. ( or chill in the refrigerator for up to 48 hours; let stand at room temperature before using.)
2. Trim fat from steak. Score both sides of steak in a diamond patter by making shallow diagonal cuts at 1-inch intervals. Season meat with kosher salt and black pepper. For a charcoal grill, place steak on the rack of an uncovered grill directly over medium coals. Grill for 12-14 minutes or until medium doneness (140 F). For a gas grill, preheat grill. Reduce heat to medium. Place steak on grill rack over heat. Cover and grill as above. Serve steak with chimichurri sauce.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This makes a great dinner any night of the week and will bring people to the dinner table. Chimichurri sauce is a traditional sauce from Argentina and is usually packed with fresh herbs and seasonings. You can use any kind or protein such as skirt steak, sirloin steak, pork tenderloin, chicken, turkey, and even some fish. If you're thinking about going out to the local steakhouse, DON'T! Make this for dinner and it will taste just as good and cost just as less.

Broccoli, Pepper, & Cheese Bites

Ingredients:

• 1/2 cup fat-free or 1% milk
• 1/2 cup part-skim ricotta cheese
• 2 tbsp. chickpea or whole wheat flour
• 6 large eggs
• 2 large egg whites (1/4 Cup)
• 3/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (10 oz.) package frozen chopped broccoli, thawed & well drained
• 1 (7 oz.) jar sliced roasted red peppers, drained
• 4 oz. (1 cup) shredded reduced-fat sharp cheddar cheese

Makes 16 slices (2 slices per serving)

1. Heat the oven to 350 F. Lightly coat a 9 x 13-inch baking pan with cooking spray.
2. In a large bowl, whisk together the milk, ricotta, and flour until combined. Whisk in the eggs, egg whites, salt, and pepper until smooth. Stir in the broccoli, peppers, and cheese until well combined. Pour into pan. Bake for 17-20 minutes, until set.
3. Cut into 16 rectangles and serve warm or at room temperature.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the South Beach Diet Super Quick & Easy Cookbook. Eggs are a great way to lose weight because they are filled with protein and are very filling. Eggs mixed with cheese and vegetables make a filling snack or light breakfast when you are on Phase 1. These egg bites are full of flavor and will be enjoyed by friends and family. You can use kale or spinach in place of the broccoli, any color bell peppers and any reduced fat shredded cheddar cheese and your egg bites will be delicious

Latin American Chicken & Cabbage Salad

Ingredients:

• 2 1/2 tsp. gluten-free chili powder
• 1/2 tsp. kosher salt
• 1 1 /4 lb. boneless, skinless chicken breasts
• 1 tbsp. + 2 tsp. extra-virgin olive oil
• 1 tbsp. apple cider vinegar
• 3/4 lb. cabbage, cut into 1/2-inch-wide strips about 2 inches wide
• 1/2 cup cilantro leaves
• 4 radishes, halved & thinly sliced
• 1 celery stalk, thinly sliced

Makes 4 Servings

1. In a small bowl, stir together 1 1/2 teaspoons of the chili powder and the salt. Rub the mixture into both sides of the chicken. Brush the chicken with 1 teaspoon of the oil.
2. Heat a grill pan over medium heat and cook the chicken, turning it over as it gets grill marks, until the chicken is cooked through but still juicy, 10-12 minutes. Alternatively, preheat the broiler with the rack 4 inches from the heat and broil the chicken until just cooked through but still juicy, about 10 minutes, turning it over midway. Transfer to a cutting board to cool. When cool enough to handle, thinly slice crosswise.
3. In a large bowl, whisk together the remaining 1 tablespoon plus 1 teaspoon oil, the remaining teaspoon chili powder, and the vinegar. Add the cabbage, cilantro, radishes, and celery. Toss to combine.
4. Spoon the cabbage salad onto 4 plates. Dividing evenly, top with the chicken.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a very crunchy and filling salad whenever you fell off the diet wagon or whenever you need to kick-start your healthy lifestyle. You can taste the chili powder in this salad and feel the heat. I highly recommend adding minced garlic cloves and freshly ground black pepper in the first step when you're seasoning the chicken because garlic and pepper always make everything taste better. I also recommend adding a touch of lemon or lime juice along with the apple cider vinegar for a more fruity taste.

Korean-Style Pork Tenderloin with Asian Cabbage Slaw

Ingredients:

• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. agave syrup
• 1 tsp. sesame oil
• 1 tbsp. garlic, chopped
• 1 tsp. ginger chopped
• 1 tsp. orange zest
• 1 scallion, chopped
• 1/4 cup Asian pear or green apple, peeled & cored
• 1 tsp. chile paste, sambal oelek, or Korean chile paste
• 1 lb. pork tenderloin, fat removed
• 6 cups Asian Cabbage Slaw

Makes 4 Servings

1. Combine all ingredients except pork tenderloin and cabbage slaw in blender. Blend until smooth. Place pork in marinade and let sit overnight in the refrigerator.
2. Preheat the grill over medium-high heat. Grill pork until it reaches an internal temperature of 145 F. Allow meat to rest for 10 minutes. Slice pork tenderloin thin across the grain. Serve with Asian Cabbage Slaw or wrapped in lettuce leaves or butter leaf lettuce.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This dish puts a new spicy twist on the typical BBQ pork and slaw. Who knew Korean barbecue could taste so good? Korean BBQ is known for its salty and spicy flavors. The salty and spicy flavors mixed with the crispy textures of the slaw and the succulent juicy pork is absolutely delicious. You can use pork, chicken, steak, even salmon in this recipe and your meal will be delicious. There is nothing like grilled pork in warm weather. Grilled pork always test the best. If you're lucky enough to live in warm weather years round, just grill your proteins and vegetables and they will always taste delicious. 

Asian Cabbage Slaw

Ingredients:

• 6 cups Napa cabbage, sliced 1/4-inch thick
• 1 cup red bell peppers, julienned
• 2 tbsp. cilantro, chopped
• 1 tbsp. ginger, chopped
• 1/4 cup scallion, chopped
• 1 cup Asian pear or green apple, peeled, cored & julienned
• 1 tsp chile paste, sambal oelek, or Korean chile paste
• 1/2 cup Soy Sesame Vinaigrette
• 1 tbsp. sesame seeds, toasted
• 1/4 cup almonds, toasted & slivered
• salt
• freshly ground black pepper

Makes 6 cups, serves 12

1. Combine all ingredients except almonds in a large bowl.
2. Garnish with toasted, slivered almonds.

 

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the New Sonoma Cookbook. This vegetarian side dish puts a new spin on the typical slaw. Thus cabbage slaw has a lot of bright colors and has a nice, crunchy texture to it. You can use green cabbage or Napa Cabbage in this recipe. There's a lot of crunch and flavor in this dish and it goes perfect with any Asian protein to make your meal filling and satisfying. PLus, you won't find this side dish on any Asian takeout menu. 







Soy Sesame Vinaigrette

Ingredients:

• 4 tbsp. reduced sodium soy sauce
• 1 tbsp. granular sugar substitute
• 1 tbsp. rice vinegar
• 1/2 tbsp. lemon juice
• 1 tbsp. ginger, minced or grated
• 1/2 tsp. chopped garlic
• 2 tsp. sesame oil
• salt
• freshly ground black pepper

Makes 1/2 cup (1 tablespoon per serving)

 

Combine all ingredients. Whisk well.

 

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This is a nice vinaigrette that goes great on salads, chicken, pork, beef, salmon, tuna, swordfish, and even lamb. If you want to make this vinaigrette spicier, add a touch of chile sauce and it will really wake up your taste buds. It also makes a nice dipping sauce too.

Turkish Pita Pizza (Lahmacun)

Ingredients:

• 1 large red onion, halved & sliced
• 3/4 lb. ground skinless turkey breast
• 3 large cloves, minced
• 1 1/2 tsp. ground cumin
• 1 tsp. paprika
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1/4 tsp. ground allspice
• 1/4 tsp. ground cinnamon
• 1 tbsp. tomato paste
• 2 tbsp. water
• 4 (7-inch) whole wheat pocketless pita breads
• 1 large tomato, diced
• 1 cup fresh mint or parsley leaves

Makes 4 Servings

1. Heat oven to 475 F; spray 2 baking sheets with nonstick spray.
2. Spray large nonstick skillet with nonstick spray and set over medium-high heat. Add 1 cup onion and cook, stirring frequently, until golden, about 5 minutes. Add turkey, garlic, cumin, paprika, salt, allspice, and cinnamon. Cook, breaking up turkey with side of wooden spoon, until turkey is no longer pink, about 4 minutes. Stir in tomato paste and water; remove from heat.
3. Place pitas on baking sheets and top each evenly with turkey mixture. Bake until undersides are crisp, about 8 minutes. Top each with remaining onion, tomato, and mint or parsley.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. Lamachun means 'dough with meat' in Turkish. Lamachun is a popular fast food treat in many Middle Eastern countries. The pita is typically rolled up for easy eating. You can also cut the pitas into wedges like a pizza or eat it with a knife of fork. This was a different kind of pizza and it was very flavorful. It has the basic ingredients of ground turkey, tomatoes, onion, garlic, herbs, and spices. It was too hot to use the oven so I cooked these pizzas on the grill and they were delicious. These pizzas are not only tasty but will quickly fill you up.

Smoky Glazed Chicken Thighs

Ingredients:

• 1/4 cup ketchup
• 3 tbsp. packed brown sugar
• 2 tbsp. red wine vinegar
• 3/4 tsp. oregano
• 1 tbsp. smoked paprika
• 2 tsp. ground cumin
• 2 tsp. onion powder
• 2 tsp. chili powder
• 3/4 tsp. salt
• 1/2 tsp. freshly ground black pepper
• 6 bone-in chicken thighs (about 1 1 /2 lbs.)

Makes 6 Servings (1 thigh per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
2. To make the glaze, mix together the ketchup, 2 tablespoons of the brown sugar, the vinegar, and oregano in a small bowl.
3. To make the spice rub, mix together the paprika, cumin, onion powder, chili powder, salt, pepper and remaining 1 tablespoon brown sugar in another small bowl. Rub the spice mixture all over the chicken thighs.
4. Place the chicken on the grill rack and grill 8 minutes. Turn the chicken and grill 8 minutes longer. Turn the chicken and brush with half of the glaze; grill 3 minutes. Turn the chicken and brush with the remaining glaze; grill until an instant-read thermometer inserted in the thickest part of a thigh registers 165 F, about 3 minutes longer.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you love Barbecue, this dish is for you. Forget your local BBQ or fast food joint, make this dish and your family and friends will eat this dish up. The spices and the sauce give this dish an nice smoky and sweet flavor to it. Plus, your chicken or protein dish will be succulent and juicy. If you increase the batch of the spice rub, transfer the rub to a glass jar and store it in your pantry for a couple of months. The spice rub and the sauce is perfect on pork chops and tenderloins and it will go great on all cuts of beef, salmon and shrimp.  

Frozen Watermelon Virgin Mojitos

Ingredients:

• 8 1/2 cups fresh watermelon, seedless, cubed
• 16 oz. diet soda, lemon-lime, divided
• 3/4 cup fresh lime juice, divided
• 2 tbsp. rum extract, divided
• 3 tbsp. mint leaves, fresh, minced, divided

Makes 8 (1-cup) Servings

1. In a blender, puree watermelon (you will end up with about 6 cups of puree).
2. Pour 2 cups of puree into each of 2 standard-size ice cube trays (16 cubes each); freeze until solid (several hours or overnight). Reserve remaining 2 cups watermelon puree in refrigerator.
3. When ready to make mojitos, place one tray of watermelon puree cubes, 1 cup refrigerated watermelon puree, 1 cup soda, 6 tablespoons lime juice and 1 tablespoon extract in blender; blend until smooth. Stir in 1 1/2 tablespoon fresh mint and pour into 4 glasses; garnish with additional fresh mint, if desired. Repeat with remaining ingredients to make 4 more mojitos.

 WW POINTS VALUE: 2 pts.

Note: This recipe appears on www.weightwatchers.com. These cocktails are a light and refreshing taste of summer. These cocktails are great with or without the rum and a great way to use watermelon. The combination of watermelon, lime juice and mint will awaken and cleanse your taste buds. Serve these at lunch, dinner or at a party and people will be asking for more.

Shrimp Gazpacho

Ingredients:

• 16 large peeled & deveined fresh or thawed frozen shrimp
• 1 tbsp. + 1 tsp. extra-virgin olive oil, divided
• 3 cups low-sodium tomato or vegetable juice, chilled
• 1 medium cucumber, peeled, seeded & chopped
• 3/4 cup medium salsa
• 1/4 cup ice water
• 1 tbsp. red wine vinegar
• salt
• freshly ground black pepper

Makes 4 (2-cup) Servings

1. Toss shrimp with 1 teaspoon of the oil and season with salt and pepper. Heat a skillet or grill pan over medium-high heat. Add shrimp and cook fir 1 minute per side. Remove to a plate to cool.
2. Combine remaining oil, tomato juice, cucumber, salsa, water, and vinegar in a large mixing bowl; season with salt and pepper to taste. Divide among bowls, top with shrimp, and serve.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. This Spanish classic can be made in 15 minutes or less and it's flavorful. If you use V-8 Juice in this recipe, you'll have 2 servings of vegetables. You'll have at least 5 servings of vegetables in this gazpacho if you play your cards right. The shrimp doesn't take long to cook and adding the shrimp make the gazpacho into a filling meal. You can make the gazpacho a day in advance so the flavors will blend but keep the separate until just before serving

Caribbean Grilled Drumsticks

Ingredients:

• 1/4 cup lemon juice
• 3 tbsp. packed dark brown sugar
• 2 garlic cloves, crushed
• 1 tbsp. Jerk seasoning
• 1/2 tsp. salt
• 8 (1/4-lb.) skinless chicken drumsticks

Makes 4 Servings (2 drumsticks per serving)

1. Combine the lemon juice, brown sugar, garlic, jerk seasoning, and salt in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, for at least 4 hours or up to overnight.
2. Spray the grill or broiler rack with nonstick spray. Preheat the grill to medium or preheat the broiler.
3. Transfer the chicken from the bag to the grill rack; discard the marinade. Grill or broil the chicken 5 inches from the heat, 10 minutes. Turn the chicken and grill or broil until an instant-read thermometer inserted in a drumstick registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This poultry meal offers a nice taste of the Caribbean any day of the week. It's quick, easy and delicious to eat. The combination of lemon juice, brown sugar and a good jerk seasoning offers the perfect balance of sweetness and peppery heat. If you don't want to use dark brown sugar, use honey or agave nectar and you'll get the same sweetness to the dish.

Strawberry Shortcakes

Ingredients:

• 1 (1 lb.) container strawberries, hulled & halved
• 1/2 cup granulated sugar
• 2 tsp. fresh lemon juice
• 1 3/4 cups all-purpose or whole-wheat flour
• 2 tsp. baking powder
• 1/4 tsp. salt
• 4 tbsp. cold unsalted butter, cut into pieces
• 2/3 cup low-fat buttermilk
• 2 tbsp. fat-free milk
• 1 tbsp. turbinado (raw) sugar
• 3/4 cup plain fat-free yogurtan have your shotcake and eat

Makes 8 Servings (1 filled shortcake per serving)

1. Preheat the oven to 425 F. Spray baking sheet with nonstick spray.
2. Toss strawberries, 1/4 cup of granulated sugar, and the lemon juice in a medium bowl.
3. Whisk together flour, remaining 1/4 cup remaining granulated sugar, baking powder, and the salt in a large bowl. With pastry blender or 2 knives used scissors-style, cut butter into flour mixture until it resembles coarse crumbs. Gradually add buttermilk, stirring until flour mixture is moistened. Gather dough into ball and knead until just it holds together.
4. Turn dough out onto lightly floured work surface and pat to 1/2-inch thickness. With floured 2 1/2-inch round cutter, cut out shortcakes; gather scraps and reroll to cut out additional shortcakes, making a total of 8 shortcakes. Place shortcakes on prepared baking sheet. Brush with milk and sprinkle with turbinado sugar.
5. Bake until golden brown, 12-15 minutes, rotating baking sheet after 6 minutes. Transfer shortcakes to wire rack and let cool completely.
6. To serve, cut shortcakes horizontally in half. Place shortcake bottom on each of 8 plates; top each with 1/4 cup berries and 1 1/2 tbsp. yogurt. Cover with tops of shortcakes.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. You can have your shortcake and eat it too. Weight Watchers has put a healthy and flavorful taste on these American classic desserts. These sweet treats are so succulent and juicy you will enjoy them again and again. Plus, you won't miss the whipped cream. If you don't want to mix the sugar in with the strawberries, substitute agave nectar, honey, pure vanilla extract or the pulp of a passion fruit for a sweet taste.

Best Grilled Burgers

Ingredients:

• 1 lb. lean ground beef
• 1/2 cup finely chopped scallions
• 1/4 cup fat-free egg substitute
• 1 tbsp. Worcestershire sauce
• 1/2 tsp. dry mustard
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 4 whole wheat hamburger buns, split & toasted
• 4 slices sweet onion
• 4 thick tomato slices
• 4 romaine lettuce leaves
• 1/4 cup ketchup

Makes 4 Servings

1. Spray the grill rack with nonstick spray. Preheat grill to medium-high or prepare medium-high fire using direct method.
2. Meanwhile, mix together beef, scallions, egg substitute, Worcestershire sauce, dry mustard, salt and pepper in a large bowl just until well combined. With damp hands, shape mixture into 4 (1/2-inch-thick) patties.
3. Place patties on grill rack and grill until instant-read thermometer inserted into side of burger registers 160 F for well done, about 5 minutes per side.
4. Place burgers on bottom of buns and top each with 1 onion slice, 1 tomato slice and 1 lettuce leaf. Cover tops of buns and serve with ketchup.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW New Complete Cookbook. If you're ever craving a juicy hamburger, you have to cook and eat these. The burgers are better than what you would get at your local fast food joint or at a restaurant. Grilled burgers are the best because they are so flavorful and juicy they melt right in your mouth when you eat them. You can use any kind of lettuce in this burger if you don't have romaine lettuce. If you don't have ketchup, use tomato paste mixed in the burgers to make them more flavorful. I also highly recommend using minced garlic in these burgers because garlic always makes everything taste better.

Coffee BBQ Sauce-Slathered Chicken

Ingredients:

• 1 cup ketchup
• 2/3 cup strong brewed coffee
• 1/2 cup packed granulated light brown sugar
• 1/4 cup white vinegar
• 2 garlic cloves, crushed with the large side of knife
• 1 tsp. salt
• 1/4 tsp. cayenne pepper
• 6 (1/2 lb.) bone-in skinless chicken breast halves

Makes 6 Servings (1 piece of chicken per serving)

1. To make BBQ sauce, combine the ketchup, coffee, brown sugar, vinegar, garlic, 1/2 teaspoon of the salt, and the cayenne in a medium saucepan and set over medium heat. Cook, stirring, until the sugar is dissolved, about 3 minutes. Bring the mixture to a boil, then reduce the heat and simmer 10 minutes. Pour the sauce through a strainer set over medium bowl; let cool to room temperature.
2. Meanwhile, spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hit fire.
3. Sprinkle the chicken with the remaining 1/2 teaspoon salt. Place the chicken, skinned side down, on the cooler portion of the grill rack and grill, covered, turning once or twice, 15 minutes. Uncover the grill and continue to grill the chicken, brushing with the sauce, until an instant-read thermometer inserted in the thickest part of a breast registers 165 F, about 5 minutes longer.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Ultimate Chicken Cookbook. If you love an all-American Barbecue, this dish is for you. This is a very simple and delicious chicken dinner cooked on the grill and will be enjoyed by everyone at your next barbecue. I highly recommend using regular or decaffeinated coffee in the sauce for a nice, smoky flavor. You can even cut the brown sugar in half and your BBQ chicken will still taste delicious. I highly recommend slicing the chicken breasts halfway down with about 3-4 slices per chicken so the BBQ sauce can get into the chicken and make it taste more flavorful.

Shrimp Saganaki with Feta & Dill

Ingredients:

• 1 1/2 tsp/ extra-virgin olive oil
• 1 large onion, chopped
• 1/2 cup dry white wine
• 3 large garlic cloves, minced
• 1 (14 1/2 oz.) can fire-roasted diced tomatoes
• 1/4 tsp. crushed red pepper flakes
• 1 lb. large shrimp, peeled & deveined
• 1/4 cup crumbled reduced-fat feta cheese
• 1/4 cup chopped fresh dill
• 2 cups cooked brown rice

Makes 4 Servings (1 cup shrimp & sauce 1/2 cup rice)

1. Heat oil in a large skillet over medium-high heat. Add onion; cook, stirring frequently, until golden, about 5 minutes. Stir in wine and garlic and simmer 1 minute. Add tomatoes and pepper flakes; bring to a boil. Reduce heat and simmer, uncovered, 3 minutes.
2. Add shrimp and simmer over medium-low heat, stirring often, until shrimp are just opaque in center, about 4 minutes. Remove from heat. Stir in feta and dill and let stand until feta softens slightly, about 1 minute. Spoon 1/2 cup brown rice onto each of 4 plates; top rice evenly with shrimp and sauce.

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. This is a different take on Mediterranean cuisine. Who knew that shrimp and brown rice would go well together with tomatoes and feta cheese? Serve this meal any night of the week and people will be satisfied and it will take you back to your favorite Greek island overlooking the Mediterranean Sea at sunset. Almost any white wine will do when cooking this dish. I also recommend using freshly diced tomatoes for an authentic Mediterranean flare.



Mango-Lime Fools

Ingredients:

• 3 ripe mangos, peeled, seeded, and cut into 1/4-inch cubes (2 cups)
• 2 tbsp. fresh lime juice
• 1 cup light or fat-free whipped topping
• 1 lime, cut into8 thin slices

Makes 8 Servings

1. Toss together mangos and 1 tablespoon of the lime juice in a medium bowl. In a small bowl, whisk together whipped topping and remaining 1 tablespoon lime juice.
2. Place 2 tablespoons of mango mixture in each bowl or glass; top each with 2 tablespoons whipped topping, another 2 tablespoons mango mixture, and 1 lime slice. Serve immediately.

WW POINTS VALUE: 1 pt.

Note: This recipe appears in the South Beach Diet Parties & Holidays Cookbook. This dish can be enjoyed for breakfast, lunch, as a snack or dessert, especially on a hot summer day. A fool is a fruit and cream mixture that is traditionally made with gooseberries. The people at SOBE gave this dessert a Mexican flare with the combination of mango and lime. I highly recommend adding a touch of passion fruit juice to really make this sweet treat melt in your mouth sweet and delicious. The combination of passion fruit, lime and mango is so sweet it will cool you off on a hot summer day.