No-Bake Strawberry Cheesecake Bliss Balls

Ingredients:

• 1 cup raw cashews
• 2 Tbsp. coconut oil
• 1 tsp. vanilla extract
• 2 Tbsp. erythritol-based sweetener (granulated)
• 1/8 tsp. salt
• 1/4 cup freeze-dried strawberries

Makes 8 Servings (1 bliss ball per serving)

1. Pulse cashews, coconut oil, vanilla extract, erythritol and salt in a food processor until a dough forms.
2. Add berries and pulse again until just combined.
3. Divide dough into 8 pieces, then roll between the palms of your hands to form balls. 
4. Store in the refrigerator for up to 1 week. 

WW POINTS VALUE: ?

Note: This recipe appears on www.southbeachdiet.com/recipes. Who knew vegan cheesecake balls could be tasty? These little bliss balls are not cheesecake but they taste like cheesecake and they're packed with flavor. The combination of nuts and dried fruit is always delicious. You can also taste the coconut and the vanilla in these treats as well. You can use any kind of nut, dried fruit, almond extract or coconut extract in this recipe and the vegan cheesecake balls will still be delicious. 

Spicy Pork Skewers with Cashew Sauce

Ingredients:

• 8 tsp. reduced-sodium soy sauce
• 2 tsp. hot pepper sauce
• 1 tsp. extra-virgin olive oil
• 6 (4 oz.) thin-cut boneless pork loin chops, well trimmed
• 2 large garlic cloves, unpeeled
• 3 oz. unsalted toasted cashews (about 3/4 cup)
• 1 tbsp. lime juice
• lime wedges, for serving

Makes 4 (6-skewer) Servings

1. Heat the broiler. Line a broiler pan with foil.
2. In a large bowl, combine 4 teaspoons of the soy sauce, the hot pepper sauce, and oil.
3. Cut each pork lengthwise into 4 strips. Place the strips between 2 pieces of parchment or waxed paper. With a meat pounder or small, heavy skillet, pound the strips to about a 1/4-inch thickness. Add the pork to the soy sauce mixture and let marinate while you make the cashew sauce.
4. In a small saucepan of boiling water, cook the garlic for 1 minute and remove. when cool enough to handle, peel and place in a mini food processor with the remaining 4 teaspoons soy sauce, the cashews, lime juice, and 1/2 cup water. Process to a smooth puree.
5. Thread the pork strips onto 24 (6- to 8-inch) wooden or metal skewers and place on the broiler pan. Broil 6 inches from the heat, without turning, for 4 minutes, or until the pork is cooked through but still juicy.
6. Divide the pork skewers among 4 plates and serve with individual bowls of the cashew sauce (about 2 1/2 tablespoons each) and lime wedges for squeezing.

WW POINTS VALUE: 8pts.

 

Note: This recipe appears in the South Beach Diet Super Quick Cookbook. This is a great way to kick-start your diet and a healthy alternative to takeout. You can make this Southeast Asian dinner in 30 minutes or less. I never liked pork as a child but now I really love pork when it's seasoned and cooked properly. Normally, a satay sauce is made from peanuts but this version uses cashews instead and it's just as delicious. If you're on Phase 1, serve this protein with vegetables; Phase 2 with steamed rice. You can also use this sauce with grilled meat, poultry, seafood or even tofu. I also recommend using Lime Infused Extra-Virgin Olive Oil from the Imperial Olive in Williamsburg, VA. For more information, visit www.TheImperialOlive.com.

 



Stir-Fried Chicken with Broccoli, Red Peppers and Cashews

Ingredients:

• 2 tsp vegetable oil, divided
• 1 tsp sesame oil, divided
• 1 1/2 Tbsp ginger root, finely chopped
• 3 garlic cloves, minced
• 1 lb. boneless, skinless chicken breasts, cut into 1/2-inch thick pieces
• 1 large red bell pepper, cut into 1-inch pieces
• 2 cups broccoli florets
• 2 tbsp low-sodium soy sauce
• 20 unsalted cashews, roasted amd chopped

Makes 4 Servings

1. Heat a large nonstick skillet over high heat. Add 1 teaspoon of vegetable oil, 1/2 teaspoon of sesame oil, ginger and garlic; cook 15 seconds. Add chicken and stir-fry until starting to brown, about 3 to 4 minutes; remove to a plate.
2. Add remaining teaspoon of vegetable oil, pepper and broccoli to same skillet; stir-fry for 3 minutes. Add chicken back to skillet, pour in soy sauce and cook, stirring, until chicken is cooked through, about 2 minutes more; toss with remaining 1/2 teaspoon of sesame oil. Sprinkle on cashews and serve.

 

WW POINTS VALUE: 6 pts (1 3/4 cup per serving)

 

Note: This recipe appears on www.weightwatchers.com. I was in the mood for chicken and vegetables and upscale Asian takeout so this recipe looked too good to pass up. Sometimes stir-fry hits the spot. You can enjoy Chinese food at home with no MSG and you know what's in this dish. Plus, it's quick and easy. The chicken was moist and flavorful and totally better than takeout. The cashews give the dish a nice crunch. Plus, it was my first time eating cashews and they were delicious. One bite of this stir-fry and you'll never order takeout again.