Scallion-Ginger Meatballs

Ingredients:

• 1 lb. ground turkey breast
• 3 tbsp. teriyaki sauce
• 3 scallions, finely chopped
• 2 tsp. grated peeled fresh ginger
• 2 garlic cloves, minced
• 2 tsp. canola oil
• 1/4 cup hoisin sauce
• 2 tbsp. dry sherry or water
• 1 lb. baby bok choy, quartered lengthwise
• 1/2 red bell pepper, cut into thin strips
• 2 tbsp. water
• 2 tsp. sesame seeds

Makes 4 Servings (3 meatballs, about 2/3 cup vegetables  and 1 1/2 tablespoons sauce per serving)

1. Combine the turkey, 2 tablespoons of the teriyaki sauce, the scallions, ginger, and garlic in a large bowl. With damp hands, form the mixture into 12 meatballs.
2. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook, partially covered, turning occasionally, until browned and cooked through, about 12 minutes. Transfer to a serving bowl; keep warm. 
3. Add the hoisin sauce, sherry or water and remaining 1 tablespoon teriyaki sauce to the skillet; cook, scraping up any brown bits from the bottom of the pan. Cook, stirring, until slightly thickened, about 1 minute. 
4. Meanwhile, combine the bok choy, bell pepper, and water in a medium skillet. Cook, covered, until tender, about 5 minutes; drain. 
5. Add the meatballs and bok choy- mixture to the sauce, turning to coat the meatballs. Cook until heated through, about 1 minute longer. Serve sprinkled with the sesame seeds. 

WW POINTS VALUE: 5 pts. 

Note: This recipe appears in the WW in 20 Minutes Cookbook. If you're thinking about ordering takeout, PUT DOWN THE PHONE!! This meal is just as tasty and flavorful as what you would order on the phone or at the restaurant. Turkey meatballs are just as delicious as beef meatballs and they are healthier for you when they are done right. These meatballs are delicious with the vegetables with all the Asian flare. If you don't have bok choy on hand, substitute broccoli and the meal will be just as delicious. 

Roasted Baby Bok Choy & Peppers

Ingredients:

• 3/4 lb. baby bok choy, left whole
• 1 medium red, orange, or yellow bell pepper, cut into 1/2-inch-wide strips
• 2 garlic cloves, thinly sliced
• 2 tsp. extra-virgin olive oil
• 1 tsp. dark sesame oil
• 1/2 tsp. coarse kosher salt

Makes 4 Servings

1. Preheat the oven to 375 F.
2. In a 9 x 13-inch baking pan, combine the bok choy, bell pepper, garlic, and olive oil. Roast the vegetables, tossing twice, until both the bok choy and bell pepper are crisp-tender, about 30 minutes.
3. Transfer to a serving bowl, add the sesame oil and salt, and toss to coat. Serve hot or at room temperature.

WW POINTS VALUE: 1 pt.

 

Note: This recipe appears in the South Beach Diet Gluten Solutions Cookbook. This is a quick and easy side dish whenever you are cooking Asian cuisine and you're looking for a flavorful side dish. Bok Choy is a member of the cabbage family that can be found in large and baby varieties. This recipe calls for baby bok choy. If you can't find baby bok choy, substitute regular bok choy and cut it crosswise into 3-4-inch lengths. This side dish is colorful, easy to make and goes great with any Asian protein.

Grouper with Bok Choy & Soy-Ginger Vinaigrette

Ingredients:

• 12 heads baby bok choy (about 2 lbs.)
• salt
• 1 tbsp. finely diced ginger
• 2 tbsp. finely diced shallots
• 1 tbsp. oyster sauce
• 2 tbsp. sherry vinegar
• 4 tbsp. canola oil
• 1 tbsp. reduced-sodium soy sauce
• 1/2 tsp. fresh lime juice
• small pinch red pepper flakes
• 1/4 cup water
• fine sea salt
• freshly ground white pepper
• 2 tbsp. canola oil
• 4 grouper fillets (7 oz. each)
• 1 tbsp. toasted sesame seeds

Makes 4 Servings

1. Bring a large pot of water to a boil. Trim off the root ends of the bok choy, separate the leaves, and wash them well. Salt the water and add the bok choy. Blanch until just tender, about 1 1 /2 minutes. Immediately plunge the bok choy into a bowl office water until cool. Drain and set aside.
2. Put the ginger and shallots in a mixing bowl and whisk in the oyster sauce  and vinegar. Whisk in 4 tablespoons of the canola oil, soy sauce, lime juice,  and red pepper. Set aside.
3. Bring the 1/4 cup of water to a boil in a large saucepan over high heat. Whisk in the butter and lower the heat to medium-high. season the bok choy with salt and pepper, add it to the pan, and cook until heated through, about 2 minutes.
4.  Meanwhile, divide the 2 tablespoons of canola oil between two 10-inch skillets. Place over high heat until the oil is just smoking. Season both sides of the grouper  with salt and pepper. Place 2 grouper fillets  in  each skillet  and sauté until the fish is browned on the bottom, about 3 minutes. Turn and sauté about 3 minutes more, until the fish flakes easily with a fork.
5. Lift the bok choy out of the pan with a slotted spoon and arrange it in the center of four dinner plates.  Top with the grouper. Whisk the sauce lightly and spoon it around the bok choy. Sprinkle the sesame seeds over the sauce and serve immediately.

WW POINTS VALUE: 12 pts.

 

Note: This recipe appears in the South Beach Diet Cookbook. This recipe was created by chef Eric Ripert of Le Bernardin in New York City. Le Bernardin is reportedly the best seafood restaurant in New York City. I have never been there but I hope to eat there someday. This dish from Chef Rippert's menu is  elegantly delicious and will fill you up. I did, however, make some adjustments: I used spinach instead of bok choy and used Wahoo in place of the Grouper and the dish was still delicious. This meal looks complicated but it's not too challenging to make once you do it step by step.