Grilled Swordfish with Meyer Lemons

Ingredients:

• 4 (5 oz.) swordfish steaks
• 1/4 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 Meyer lemons, halved crosswise
• 8 tbsp. fat-free balsamic vinaigrette
• 1 (5 oz.) container baby kale
• 1 (10 oz. ) container cherry tomatoes, halved
• 1/2 small red onion

Makes 4 Servings

1. Sprinkle swordfish with salt and pepper. Brush swordfish and cut sides of lemons with 3 tablespoons of vinaigrette. Set grill pan over medium-high heat. When pan is very hot, place swordfish and lemons, cut side down, in pan. Grill until fish is just opaque in center, 2-3 minutes per side, and lemons are deeply browned on cut side, about 5 minutes.
2. Meanwhile, toss together kale, tomatoes, onion, and remaining 5 tablespoons vinaigrette in a large bowl. Divide salad evenly among 4 plates. Top with swordfish steaks and place 1 grilled lemon on half of each plate.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. This is what I call an elegant fish dinner. It's quick, easy and delicious. I never liked fish as a kid but now I really love cooking and trying new fish. This meal taste better than what you would order at a restaurant. You can use diced tomatoes or spinach in this dish and will still be delicious. The combination of lemon and fish (of any kind) is heavenly delicious. 

Chicken en Papillote

Ingredients:

• 4 boneless, skinless chicken breast halves
• pinch salt
• freshly ground black pepper
• 2 scallions, chopped
• 1 medium carrot, sliced diagonally
• 1 small zucchini, cut lengthwise in half, then crosswise into 1/2-inch pieces
• 1 tsp. dried tarragon
•  1/2 tsp. grated lemon or orange zest

Makes 4 Servings

1. Heat oven to 400 F (425 F if foil is used). Cut four 2-foot lengths of parchment paper or foil. Fold each in half to make a 1-foot square. Sprinkle the chicken breasts with salt and pepper. Place a breast slightly  below the middle of each square of paper.
2. In a small bowl, combine the scallions, carrot, zucchini, tarragon, and zest. Spoon 1/4 of the vegetable mixture over each chicken breast.
3. Fold the parchment or foil over the chicken or crimp the edges together tightly. Bake for 20 minutes on a baking sheet.
4. To serve, cut an X in the top of each packet with scissors and tear to open.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the South Beach Diet Book. This dish is a good start to kick start your diet if you fall off the wagon. There are three servings of vegetables in this dish and some meaty chicken. I highly recommend adding minced garlic to the chicken because everything tastes better with garlic. You can also use turkey or certain fish in this recipe and the dish will still be delicious.

Gooey Rocky Road Bars

Ingredients:

• 4 oz. chocolate wafer cookies
• 3 tbsp. unsalted butter, melted
• 3/4 tsp. salt
• 1/2 cup dark chocolate chips
• 1/2 cup walnuts
• 1/2 cup fat-free sweetened condensed milk
• 1/2 cup mini marshmallows

Makes 16 Bars (1 bar per serving)

1. Preheat oven to 350 F. Line 8-inch square baking pan with parchment paper or nonstick spray.
2. Put wafer cookies in a food processor and pulse until fine crumbs form. (Or place cookies in large zip-close plastic bag and crush with rolling pin.) Transfer to a small bowl; stir in butter and salt until crumbs are evenly moistened. Transfer to prepared pan, pressing to form even layer.
3. Sprinkle chocolate chips and walnuts over crust. Pour condensed milk over and sprinkle with marshmallows. Bake until chocolate is melted and marshmallows begin to brown, about 15 minutes.
4. Let cool in pan on a wire rack. Refrigerate until firm. Cut bars into 4 strips, then cut each strip crosswise into 4 pieces, making a total of 16 bars.

WW POINTS VALUE: 6 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. These treats are flavorful and delicious. If you love rocky road or smores, these sweet treats are for you. You can use crushed graham crackers in place of the chocolate wafers, almonds in place of the walnuts, and or dark or bittersweet chocolate chips in place of semi-sweet chocolate chips, these treats will still be delicious. These treats are perfect for a picnic, tailgate or even a birthday party and people will go nut for them.

Breakfast Berry Sundaes

Ingredients:

• 8 strawberries, hulled and sliced
• 1 cup low-fat vanilla yogurt
• 2 tbsp. granola
• 1 banana, peeled & sliced
• 1/2 cup fresh blueberries

Makes 2 Servings (1 sundae per serving)

 

Divide half of strawberries between 2 parfait or other glasses; top each with 1/4 cup of yogurt. Layer each with 1 tablespoon granola, 1/4 cup yogurt, 1/2 banana, and 1/4 cup blueberries.

WW POINTS VALUE: 6 pts.

Note: This recipe appears in the WW Family Meals Cookbook. This is a patriotic and flavorful treat to enjoy for breakfast or lunch. It's quick, easy and flavorful. If you don't have vanilla yogurt on hand, plain yogurt will work and crushed nuts will work just as well as granola.

Chicken Tostaditas

Ingredients:

• 1 large (6 oz.) boneless, skinless, chicken breast half
• 3 (8 inch) whole-wheat tortillas
• 3 tsp. extra-virgin olive oil
• 2 garlic cloves, minced
• 1 cup tomatoes in puree
• 1 chipotle chile in adobo sauce
• 1/2 tsp. ground cumin
• 1/4 tsp. ground coriander
• 2 tbsp. reduced-fat sour cream
• fresh cilantro leaves, for garnish

Makes 24 Tostaditas (4 per serving)

1. Heat the oven to 400 F.
2. Place the chicken in a medium saucepan with cold water to cover. Bring to a simmer over high heat. Reduce the heat and let the chicken simmer for 8 minutes, or until cooked through and opaque on the inside. Cool the chicken in the cooking water, then drain and shred.
3. Meanwhile, brush the tops of tortillas with 2 teaspoons of the oil. Cut each tortilla into 8 wedges and place on a baking sheet. Bake  for 7 minutes, or until crisp and golden brown.
4. In a medium skillet, warm the remaining 1 teaspoon oil over medium-low heat. Add the garlic and cook, stirring, for 30 seconds. Add the tomatoes, chile, cumin, and coriander. Cook, stirring, until thickened, about 2 minutes. Transfer to a medium bowl and fold in the shredded chicken. Season with salt and pepper to taste.
5. Top each tortilla wedge with a spoonful if chicken mixture, then with a tiny dollop of sour cream. Garnish with a cilantro leaf. Serve warm or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. These Latin flavored treats will quickly become a favorite in your household. They're fiery, flavorful and filling. If you don't have access to chipotle chiles in adobo sauce, use jalapeno peppers or any other chile in this recipe and your treats will be delicious. You can use turkey or pork in place of the chicken and the tostaditas will be delicious. You can prepare the chicken mixture a day ahead and refrigerate until ready to use. Just remember to warm it up before using. Don't forget the margaritas!

Carrot Cupcakes with Cream Cheese Frosting

Ingredients:

Cupcakes:

• 1 1/4 cups all-purpose flour
• 1/3 cup granulated sugar
• 1/4 cup unsweetened flaked coconut
• 1 tsp. cinnamon
• 1/2 tsp. ground nutmeg
• 1 tsp. baking soda
• 1/2 tsp. salt
• 2 large eggs, lightly beaten
• 1/4 cup canola oil
• 1 tsp. grated orange zest
• 2 carrots, shredded
• 1 apple, peeled, cored, and shredded
• 1/3 cup golden raisins, chopped

Frosting:

• 3 oz. whipped cream cheese, at room temperature
• 2 tbsp. confectioners' sugar
• 1 1 /2 tsp. milk
• 1/2 tsp. vanilla

Makes 12 Cupcakes (1 decorated cupcake per serving)

1. Preheat the oven to 350 F. Spray 12-cup muffin pan with nonstick spray or use paper liners.
2. Whisk together flour, granulated sugar, coconut, cinnamon, nutmeg, baking soda, and salt in a large bowl. Stir together eggs, oil, and orange zest in a medium bowl. Stir egg mixture into flour mixture just until flour mixture is moistened. Stir in carrots, apple, and raisins. Spoon evenly into prepared muffin cups, using about 1/3 cup batter for each cupcake.
3. Bake until toothpick inserted in the center of cupcake comes out clean, about 20 minutes. Let cool in pan on wire rack 5 minutes; remove cupcakes from pan and let cool completely on rack.
4. To make frosting, with electric mixer on medium-low speed, beat cream cheese, confectioners' sugar, milk, and vanilla in small bowl until blended. Spread small amount of frosting on each cupcake.

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you ever need a delicious carrot cake or cupcake recipe, this is the one for you. I never liked carrot cake as a kid but I really enjoy it as an adult. You can have your cupcake and eat it too just not too many of them. The combination of shredded coconut, carrots, apple, raisins, and orange zest mixed in with cinnamon and nutmeg make these treats so good. The original recipe calls for 2/3 cup granulated sugar but I cut the sugar intake in half and the cupcakes tasted just as delicious. Make these for your family & friends and they will eat these alive.

Coconut Shrimp Curry

Ingredients:

• 1 cup quick-cooking barley or brown rice
• 1 (14 oz.) can unsweetened lite coconut milk
• 1 tbsp. Thai red curry paste
• 1 large red bell pepper, slivered
• 1 small onion, thinly sliced
• 4 tsp. reduced-sodium soy sauce
• 1 1 /4 lbs. peeled & deveined large shrimp
• 2 tbsp. fresh lime juice
• 2 tbsp. slivered fresh basil
• lime wedges for serving

Makes 4 Servings

1. In a medium saucepan, cook the barley or rice according to package directions. Drain away liquid left in the pan. Cover and keep warm.
2. Meanwhile, in a medium saucepan, combine 1 cup of the coconut milk and the curry paste. Bring to a simmer over medium heat. Add the bell peppers and onion and cook, stirring often, for 5 minutes to soften the vegetables.
3. Stir in the soy sauce and remaining coconut milk. Bring to a simmer and cook for 1 minute to blend flavors.
4. Add the shrimp and cook, stirring often, until the shrimp turn pink and are just opaque in the center, about 5 minutes. Remove from the heat and stir in the lime juice.
5. Divide the barley or rice among 4 plates, top with the curry, and sprinkle with the basil. Serve with lime wedges for squeezing.

WW POINTS VALUE: 10 pts. with barley, 9 pts. without barley

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This quick and easy Asian dish is tastier than takeout and both cheaper and better for you. This dish has a unique flavor to it with the coconut milk, red curry paste, soy sauce and lime juice. Don't worry if the dish looks like a hot mess but it's flavorful, spicy and delicious. Don't forget to use unsweetened lite coconut milk because the thick sweetened coconut milk is used to make pina coladas. If you're on Phase 1, serve the cooked shrimp over sautéed zucchini, bok choy or spinach.

Chicken with Cremini Mushroom-Port Sauce

Ingredients:

• 4 (5 oz.) boneless, skinless chicken breasts
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 2 tsp. extra-virgin olive oil
• 1 (10 oz.) package sliced cremini mushrooms
• 1/3 cup ruby port wine
• 1/3 cup reduced-sodium chicken broth
• 2 tsp. whole wheat flour
• 2 garlic cloves, minced
• 1/2 tsp. dried thyme

Makes 4 Servings (1 chicken breast half & generous 1/3 cup sauce per serving)

1. Sprinkle the chicken with salt and pepper. Heat 1 teaspoon of the oil in a large skillet over medium-high heat. Add the chicken and cook until lightly browned, about 3 minutes on each side. Transfer to a plate; set aside.
2. Add the remaining 1 teaspoon oil to the skillet. Add the mushrooms and cook, stirring, until browned, about 4 minutes.
3. Stir together the port, broth, and flour in a small bowl until smooth. Pour into the skillet. Add the garlic and thyme; cook, stirring constantly, until the sauce thickens and bubbles, about 1 minute.
4. Return the chicken to the skillet, turning to coat with the sauce. Reduce the heat and simmer, covered, until cooked through, about 3 minutes on each side.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. This is an elegant meal that can be made any night of the week. This meal is so flavorful it tastes better than a restaurant. You can cook and serve any vegetable or your choice such as green beans, tomatoes, zucchini, etc. and you'll have a satisfying meal. You can use any red wine if you don't have any port on hand.

Meatballs with Tomato & Zucchini Medley

Ingredients:

• 1 lb. extra-lean ground beef or ground turkey breast
• 1/4 cup whole wheat bread crumbs
• 1 egg
• 3/4 tsp. freshly ground black pepper
• 1/2 tsp. dried Italian seasoning
• 6 tbsp. freshly grated Parmesan cheese
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 zucchini, halved lengthwise & sliced
• 1 yellow squash, halved lengthwise & sliced
• 1 (16 oz.) can Italian-style cut tomatoes
• 1 ( 16 oz.) crushed tomatoes
• 1/4 cup chopped basil
• sprig basil, for garnish

Makes 4 Servings

1. In a large bowl, combine the beef or turkey, bread crumbs, egg, 1/2 teaspoon of the pepper, Italian seasoning, and 4 tablespoons of the Parmesan. Form into balls the size of walnuts.
2. Spray a large skillet with cooking spray and heat over medium heat. Working in batches, add the meatballs and cook for 15 minutes, or until browned and no longer pink inside. Remove to a bowl, leaving drippings in a skillet. Repeat to cook the remaining meatballs.
3. In the same skillet in warm drippings over medium-high heat, add the onion and garlic and cook for 5 minutes, or until the onion is tender. Stir in the zucchini, yellow squash, cut tomatoes (with juice), crushed tomatoes, the remaining 1/4 teaspoon pepper, the remaining 2 tablespoons Parmesan, and the meatballs. Heat to boiling. Reduce the heat to low, cover, and cook for 20 minutes. Stir in the chopped basil. Garnish with basil sprig (optional).

WW POINTS VALUE: 9 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This is a sophisticated take on a classic Italian comfort food. The meatballs are nice and firm due to the combination of bread crumbs, Parmesan cheese, seasonings and egg; those are the keys to making your meatballs flavorful. The sliced zucchini and yellow squash mixed in with the onions, garlic and tomatoes add a sophisticated touch to this dish. You can serve this medley over a plate of whole wheat pasta or serve it on a toasted whole wheat baguette as a meatball sub and it will be delicious. Don't forget the wine!

 

Tomato, Squash, & Feta Gratin

Ingredients:

• 6 oz. zucchini, sliced into 1/4-inch thick on a long bias
• 6 oz. yellow summer squash, sliced into 1/8-inch thick on a long bias
• 12 oz. tomatoes, cut in half, then sliced 1/4-inch thick crosswise
• 2 scallions, chopped
• 1 1/2 tsp. garlic, minced
• 1 1/2 tsp. oregano, chopped
• 2 oz. feta cheese, crumbled
• 2 tsp. extra-virgin olive oil
• salt
• freshly ground pepper

Makes 4 (1 cup) Servings

1. Preheat oven to 400 F. Lightly oil a 6-inch-diameter ovenproof saute pan.
2. Toss zucchini with salt and pepper. Toss yellow squash with salt and pepper. In a bowl, mix scallions, garlic, oregano, and feta cheese.
3. Lay zucchini slices in the pan, slightly overlapping them like shingles. Sprinkle with salt and pepper. Top with a layer of tomatoes, slightly overlapping like shingles. Sprinkle with 1/2 of the scallion mixture. Top with a layer of yellow squash, then another layer of tomatoes; sprinkle with salt and pepper. Top with remaining scallion mixture. Drizzle with extra-virgin olive oil.
4. Place on a sheet pan in the oven. Bake for 30 minutes or until the vegetables are tender and the top is slightly browned. Allow to sit for 10 minutes. Cut into wedges and serve.

WW POINTS VALUE: 2 pts.

Note: This recipe appears in the New Sonoma Cookbook. This colorful side dish is a flavorful side dish that goes great with any protein. Tomatoes, yellow squash, and zucchini are popular summer vegetables and go great together with fresh herbs and cheese. You can use basil, thyme, or rosemary in place of the oregano and use crumbled goat cheese or Parmesan cheese in place of the goat cheese depending on what kind of regional cuisine you're serving. This dish tastes even better the next day once the flavors blend.

Brown Rice Crispy Bars

Ingredients:until

• 2 tbsp. almond or peanut butter
• 3 cups mini marshmallows (about half of 10 oz. bag)
• 2 cups puffed brown rice cereal
• 1 cup whole-grain cereal flakes
• 2 tbsp. mini semisweet or dark chocolate chips

Makes 16 bars (1 square per serving)

1. Spray an 8-inch square baking pan with nonstick spray.
2. Put almond butter in a large saucepan and cook, stirring, over medium-low heat until softened, about 30 seconds. Add marshmallows and cook, stirring, until somewhat melted but still lumpy, about 2 minutes.
3. Spray rubber spatula with nonstick spray. Remove saucepan from heat and immediately use rubber spatula to stir in rice cereal, whole grain cereal, and chocolate chips until combined well.
4. Scrape marshmallow mixture into prepared baking pan, pressing down with rubber spatula to form even layer. Refrigerate until bars are firm, about 30 minutes. With sharp knife with nonstick spray, cut into 16 squares.

WW POINTS VALUE: 3 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you love peanut butter, chocolate, marshmallows, this sweet treat is for you. These sweet treats are a sophisticated version of Rice Krispie Treats. The peanut or almond butter give a nice touch to these treats and make them rich and creamy. I highly recommend using dark chocolate chips in this recipe because dark chocolate has a richer taste to it. One bite of this treat and you'll be hooked.



Raspberry-Yogurt Pops

Ingredients:

• 3 cups fresh or thawed frozen unsweetened raspberries
• 1 ripe banana
• 1 (6 oz.) container plain fat-free yogurt
• 1 tsp. vanilla extract
• 1/2 cup light coconut milk
• 3 tbsp. honey
• 1/2 tsp. grated lemon zest
• 1 tbsp. fresh lemon juice

Makes 8 Servings (1 ice pop per serving)

1. Put raspberries in a food processor and process until smooth. Pour puree through fine-mesh sieve set over medium bowl, pressing hard to extract as much puree as possible. Discard seeds.
2. Combine raspberry puree, banana, yogurt, vanilla, coconut milk, honey, lemon zest and juice in food processor; process until smooth.
3. Divide raspberry mixture evenly among 8 ice-pop molds. Insert wooden craft stick into each mold. Cover and freeze until firm, at least 4 hours or up to 1 day.
4. To serve, dip bottom of each mold into hot water about 10 seconds to loosen. Remove pops from molds.

WW POINTS VALUE: 2 pts.

 

Note: This recipe appears in the WW Family Meals Cookbook. If you loved popsicles or creamsicles as a kid, you will devour these. The great thing about these sweet treats is that you know what's in them: whole fruit, vanilla, yogurt and honey. The only sugars in these treats are the natural sugars from the fruit. I highly recommend adding vanilla extract to the yogurt mixture because vanilla goes well with fruit. You can use any berry in this recipe and your yogurt pops will still be delicious. If you don't have any ice-pop molds, Use 8 wax-coated paper cups and wooden craft sticks. Just fill the cups with the berry mixture and cover tightly with foil; poke the sticks through the foil (this will keep the sticks upright while the mixture freezes.)



Coconut-Ice Cream Bonbons

Ingredients:

• 1 cup sweetened flaked coconut, toasted
• 1 1/2 pints light vanilla ice cream
• 3 oz. semisweet chocolate, chopped

Makes 24 Bonbons (2 per serving

1. Line small baking sheet with sheet of wax paper or parchment paper; freeze 1 hour.
2. Spread coconut on separate sheet of wax paper or parchment paper.
3. Using mini ice cream scoop or teaspoon, scoop ice cream by scant 1 tablespoon to form ball; quickly roll in coconut, lightly pressing coconut into ice cream so it adheres. Transfer bonbon to baking sheet in freezer. Repeat with remaining ice cream and coconut, making total of 24 bonbons. Freeze at least 6 hours or up to overnight (if freezing overnight, cover with foil).
4. Up to 4 hours before serving, put chocolate in microwavable cup or small bowl and microwave on Medium 1 minute; stir. If chocolate is not melted, return to microwave and repeat, stirring every 30 seconds to avoid scorching. Let cool slightly. Scrape melted chocolate into small zip-close plastic bag; squeeze out air and seal bag.
5. Remove bonbons from freezer. Press chocolate into one corner of bag. Snip off tip of bag and drizzle chocolate over bonbons in zigzag pattern. Return bonbons to freezer until chocolate is set. Arrange bonbons on platter or place in mini baking cups. Serve at once.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the WW Family Meal Cookbook. If you loved bonbons as a kid, you will absolutely love these sweet treats. The combination of vanilla, coconut and chocolate is so heavenly delicious. You can serve these sweet treats for dessert whenever you have company for dinner because they are the perfect sweet ending. I highly recommend using dark chocolate in this recipe for a more elegant aftertaste.

Classic Ratatouille

Ingredients:

• 2 tbsp. extra-virgin olive oil, divided
• 1 (3/4 lb.) eggplant, cut into 1/2-inch cubes
• 1 medium onion, roughly chopped
• 3 garlic cloves, minced
• 1 red bell pepper, cut into 1/2-inch pieces
• 2 medium zucchini, cut into 1/2-inch pieces
• 1 large tomato, cut into 1/2-inch pieces
• 1 tbsp. dried basil
• salt
• freshly ground black pepper

Makes 4 (1-cup) Servings

1. Heat 1 tablespoon of the oil in a large, heavy-bottomed saucepan medium heat. Add eggplant and a pinch of salt; cook, stirring occasionally, until lightly browned, about 5 minutes. Remove from the pan and set aside.
2. Add remaining oil to the same saucepan; raise heat to medium-high. Add onion and cook, stirring occasionally, until softened, about 3 minutes; add garlic and cook 1 minute more.
3. Add bell pepper and zucchini; cook until beginning to soften, about 5 minutes. Add tomato, basil, and a pinch of salt and pepper; cook 5 minutes more.
4. Return eggplant to the pan, reduce heat to low, cover, and cook, stirring occasionally, until vegetables are softened, about 5 minutes; season with salt and pepper to taste. Refrigerate, up to 3 days, until ready to eat.

WW POINTS VALUE: 4 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Ratatouille is a traditional dish from Southern France. This colorful side dish is very versatile with five servings of vegetables and is very easy to prepare. You can serve this colorful side dish alongside chicken, turkey, pork, beef and even fish. If you have access to juicy and ripe tomatoes, get them because the tomatoes will make the dish more flavorful. This dish also goes great with eggs too.

Grilled Whole Herbed Chicken

Ingredients:

• 5 garlic cloves, thinly sliced
• 1 tbsp. extra-virgin olive oil
• 1 tbsp. grated lemon zest
• 1 tbsp. chopped fresh rosemary
• 1 tsp. salt
• 1/4 tsp. freshly ground black pepper
• 1 (3 1/2- 4 lb.) chicken, giblets discarded
• 1/2 onion, peeled and halved
• 1/2 lemon, halved

Makes 6 Servings (1/6 of chicken per serving)

1. Spray the grill rack with nonstick spray; prepare the grill for indirect cooking and maintain a medium-hot fire.
2. Combine the garlic, oil, lemon zest, rosemary, salt, and pepper in a small bowl; mix well. using your fingers loosen the skin over the chicken breasts, legs, and thighs. Rub the garlic mixture into the meat under the skin. Place the onion and lemon inside the body cavity. Tuck the wing tips under the chicken and tie the legs closed with kitchen string to help hold the shape of the bird during grilling.
3. Place the chicken on the indirect heat section of the grill rack (away from the heat source), breast side up. Cover the grill and grill, without turning, until an instant-read thermometer inserted in a thigh registers 165 F, about 1 hour and 50 minutes. Transfer the chicken to a carving board and let stand for about 10 minutes before carving. Remove the skin before eating.

WW POINTS VALUE: 5 pts.

Note: This recipe appears in the WW Ultimate Chicken Cookbook. This chicken is an elegantly delicious meal to cook when the weather is nice. The aromas add nice flavor to the chicken and make it moist and juicy too. You can also use the marinade on boneless, skinless chicken breasts, turkey or pork and your protein will still be delicious. Don't forget to have a glass of white wine with this dish.