Summer Rolls with Crab and Mango

Ingredients:

• 2 1/2 tbsp. reduced-sodium soy sauce
• 1 tbsp. fresh lime juice
• 2 tsp. honey
• 1 tsp. chili-garlic paste
• 1/2 tsp. Asian (dark) sesame oil
• 8 (6-inch) round rice paper wrappers
• 4 large Boston lettuce leaves, each cut lengthwise in half
• 1 small mango, peeled, pitted, and cut lengthwise into strips
• 1 red bell pepper, cut into strips
• 2 cups bean sprouts
• 4 imitation crab sticks (6 oz.), each cut lengthwise in half
• 16 sprigs fresh cilantro

Makes 4 Servings (2 rolls and 1 1/2 tbsp. sauce per serving)

1. To make dipping sauce, whisk together soy sauce, lime juice, honey, chili paste, and sesame oil in a small bowl.
2. To assemble rolls, working one at a time, dip rice paper wrappers in a bowl or warm water; let stand jus until soft, about 30 seconds. Place on clean kitchen towel. Place 1 lettuce piece in center of each wrapper. Top lettuce with one eighth of mango, bell pepper, and bean sprouts. Top each with a piece of crab stick and 2 cilantro sprigs. Fold in sides and roll up to enclose filling. Press gently to seal. Cut each roll in half on diagonal. Serve with dipping sauce. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW Tastier than Takeout Cookbook. I don't eat Asian food often but when I make it at home, it's actually quite filling and tasty. The combination of crab, mango and vegetables is deliciously filling. Serve these as an appetizer and it will feel like a light lunch. When you handle the rice papers wrappers, always follow the directions. They can get sticky VERY fast and it can be challenging to wrap those around the filling. 

Sonoma Chicken Salad in Lettuce Cups

Ingredients:

• 4 cups shredded cooked chicken breast (about 1 1/4 lbs.)
• 1 (15 oz.) jar roasted red and yellow bell peppers, drained & cut into strips
• 1 (6 oz.) jar marinated artichoke hearts, drained and coarsely chopped
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped almonds, toasted
• 2 tbsp. chopped fresh flat-leaf parsley
• 2 tbsp. capers, rinsed & drained
• 1 recipe Red Wine Vinaigrette (see below)
• 6 large butterhead (Bibb or Boston) lettuce leaves
• 2 oz. Parmesan cheese, shaved

Makes 6 Servings

1. In a large bowl, combine chicken, roasted bell peppers, artichoke hearts, red onion, almonds, parsley, and capers. Drizzle with Red Wine Vinaigrette; toss gently to coat. Cover and chill for 1-24 hours.
2. To serve, place a lettuce leaf on each of six dinner plates. Spoon chicken salad onto lettuce leaves. Sprinkle with parmesan cheese.

Red Wine Vinaigrette:

 

In a small bowl, combine 2 tablespoons red wine vinegar and 1 tablespoon finely chopped shallot. Let stand for 5 minutes. Whisk in 1 1/2 teaspoons Dijon mustard. Add 2 tablespoons extra-virgin olive oil in a thin, steady stream, whisking constantly until combined. Stir in 1/8 teaspoon kosher salt and 1/8 teaspoon freshly ground black pepper. Makes about 1/3 cup.

 

WW POINTS VALUE: 8 pts.

 

Note: This recipe appears in the New Sonoma Cookbook. This colorful salad will quickly fill you up and leave you satisfied. The combination of shredded cooked chicken mixed with vegetables topped with a tangy vinaigrette will wake up your taste buds. You can use cooked pork tenderloin or turkey breast in this recipe and your salad will be delicious. This salad makes an elegant lunch or dinner any day of the week. You can even use grilled bell peppers and artichokes if you don't have jarred vegetables on hand.

Vietnamese Pork Rolls

Ingredients:

 

Dressing:

• 1 tbsp. Asian fish sauce
• 1 tbsp. fresh lime juice
• 2 tsp. fresh ginger
• 1 garlic clove, minced
• pinch red pepper flakes

Pork:

• 1 tbsp. canola oil
• 1 lb. pork cutlets
• 1 (1/2-lb.) head napa cabbage, shredded (3 cups)
• 1 small red bell pepper
• 8 large Boston lettuce leaves
• salt
• freshly ground black pepper

Makes 4 Servings

1. For the dressing: Whisk together fish sauce, lime juice, ginger, garlic, and red pepper flakes in a small bowl.
2. For the pork: Heat oil in a large skillet over medium meat. Season pork with salt and pepper and sauté until lightly browned, 3 minutes per side. Remove from heat and slice into thin strips. Toss with 1 tablespoon of the dressing.
3. Combine cabbage, bell pepper, and remaining dressing in a large bowl. Lay lettuce leaves on a clean, dry work surface. Divide pork among leaves. Top with cabbage mixture and roll tightly, tucking edges in as you go. Place rolls, seam side down, on a cutting board, cut in half, and serve.

WW POINTS VALUE: 5 pts.

 

Note: This recipe appears in the South Beach Diet Quick & Easy Cookbook. Who says you can't enjoy healthy Asian food? These rolls are like protein sandwiches without the bread. They are so good you will not miss the bread or any other carb that accompanies it. Don't be intimidated by these rolls, they are not hard to make. You can also add other vegetables such as onions, radishes and/or cucumbers to make these rolls even more filling. If you don't want to eat them as rolls, the pork is just as delicious with sautéed onions, peppers and snow peas too.

 

Fresh Tuna Salad with Simple Lemon Dijon

Ingredients:

• 2 tbsp. fresh lemon juice
• 1 tbsp. minced red onion
• 1 tsp. Dijon mustard
• 1/4 cup + 2 tsp. canola oil, divided
• 1 lb. fresh tuna, about 1 inch thick
• 1 (8 oz.) head Bibb or Boston lettuce, torn into bite-sized pieces (4-5 pieces)
• 1/2 cup frozen pieces, thawed
• salt
• freshly ground black pepper

Makes 4 Servings

1.  Whisk together lemon juice, red onion, and mustard in a mixing bowl. Slowly whish in 1/4 cup of the oil. Season to taste with salt and pepper.
2. Season tuna with salt and pepper. Heat remaining oil in a large skillet over medium-high heat. Cook tuna 1 1/2 minutes per side for medium-rare or to desired doneness. Transfer to a cutting board.
3.  Divide lettuce among serving plates and sprinkle with peas. Slice tuna and divide among salads; drizzle with dressing and serve.

WW POINTS VALUE: 7 pts.

 

Note: This  recipe appears in the South Beach Diet Quick & Easy Cookbook. This is a great meal for lunch or dinner and it's better than the salads you get at the supermarket and at the local commissary. Proteins in salads can add a lot of flavor and can quickly fill you up. You can use any kind of tuna-albacore, ahi, or sashimi, and this salad will be absolutely delicious. The tuna is like eating a piece of steak from the ocean it's that good. The dressing is homemade so there's no questionable ingredients. If you make this salad the night before and eat it the next day, the salad will still be good because all the flavors have blended.

 

Asian Turkey Meatballs in Lettuce Cups

Ingredients:

Dressing:

• 1 tbsp Asian fish sauce
• 1 tbsp rice vinegar
• 1/2 tsp toasted sesame oil
• Pinch of red peppers flakes

Meatballs:

• 1 lb. ground turkey breast
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 1 tbsp toasted sesame oil
• 2 tsp rice vinegar
• 2 tsp low-sodium soy sauce
• 12 large Boston lettuce leaves
• 1 small cucumber, cut into matchsticks
• 1 cup mint leaves

Makes 4 (6-meatballs) Servings

1. For the dressing: In a small bowl, whisk together fish sauce, vinegar, sesame oil and pepper flakes; set aside at room temperature.
2. For the meatballs: In a large bowl, stir together turkey, garlic, ginger, sesame oil, vinegar and soy sauce. Form mixture into 24 (2-inch) meatballs.
3. Lightly coat a large skillet with cooking spray and heat to medium-high. Add meat balls in 2 batches and cook, turning occasionally, until browned on all sides, 5-7 minutes for each batch.
4. Lay 3 lettuce leaves on each of the 4 plates. Place 2 meatballs on top of each leaf. Top meatballs with cucumber and mint leaves, drizzle with dressing, and serve.

WW POINTS VALUE: 4 pts

 

Note: This recipe appears in the South Beach Diet Taste of Summer Cookbook. Who doesn't love  a hearty meatball once in a while? Just because summer is over it doesn't mean you can't enjoy these tasty little treats. I have come to really love Asian food since I started cooking 4 years ago. When you think of meatballs, you normally think of Italian food served with some kind of pasta. Meatballs can be enjoyed in any kind of ethnic palate of any meat. These meatballs are on Phase 1 because there are no breadcrumbs in these meatballs. I really loved these meatballs because they they were spicy, sweet and hot with a cool and refreshing aftertaste from the mint and cucumber. These treats are great for a light lunch, after a workout or even for a dinner party. Forget going out to that local Asian restaurant or order takeout. Cook these Asian treats at home in 30 minutes or less and you'll be happy.

 



Thai Beef and Lettuce Rolls

Ingredients:

• 1 lb. ground beef (7% fat or less)
• 4 garlic cloves, minved
• 1 tbsp reduced-sodium soy sauce
• 2 tsp chili garlic sauce
• 2 tsp pasked brown sugar
• 1 tsp Asian (dark) sesame oil
• 8 Boston lettuce leaves
• 1 cup matchstick -cut carrots
• 8 fresh cilantro sprigs
• 8 fresh mint sprigs

 Makes 4 Servings

1. Mix together the ground beef, garlic, soy sauce, chili sauce and brown sugar in a medium bowl until combined.
2. Spray a large nonstock skillet with nonstick spray and set over medium-high heat. Add the beef mixture and cook, breaking it apart with a wooden spoon, until  browned, about 3 minutes. Stir in the sesame oil.
3. Place about 1/4 of the beef mixture on each lettuce leaf. Top evenly with 1/8 of the carrots, 1 cilantro sprig and 1 mint sprig. Fold in two opposite sides of each leaf.

 

WW POINTS VALUE: 4pts (2 lettuce rolls per serving)

 

Note: This recipe appears in the WW in 20 Minutes Cookbook. My mom and I were craving burgers and this was a burger recipe I came across and wanted to try. I've never had Asian burgers before and so I was on a new mission. I really enjoyed this burger as did my mom. Asian burgers stand out from the rest because (from what I understand) the recipes don't include buns. Asian flavors have a different kind of aroma to them and they give you that extra kick and spice in your mouth. If you don't have cilnatro and/or mint sprigs, use a 1/4 cup dry measure to qickly and evenly divide the beef.